Sangeeta's Kitchen Delights

Tandoori Gobi Makhni Biryani is one of the best biryani option for vegetarian people. Its a rich and delicious rice preparation which you can serve in any party. This spicy dum biryani is made in layers. In winter its always a must cook recipe in my kitchen as fresh cauliflower is easily available in this time. I love this biryani with some extra butter. You can adjust it as per your taste. So, lets go through the recipe. Preparation Time   : 25  minutes Cook Time          : 1.5  hours Serves              : 3  people Ingredients: For Biriyani Rice Basmati Rice (washed and soaked in water for 15 minutes)-2 cup Bay Leaves-2-3 numbers Caraway Seeds-1/2 teaspoon Black Peppercorn -12-15 numbers Cloves-6 numbers Green Cardamom -8 pieces Cinnamon sticks-2-3 medium size Ghee-1 teaspoon Salt to taste Sugar to taste For Tandoori Gobi Cauliflower (florets)- 1 medium Curd-2 tablespoon Turmeric powder-1/4 teaspoon Black Pepper  powder-1/2 teaspoon Cumi

Basanti Pulao is a sweet yellow pulao which is very famous and traditional in Bengali cuisine. For this pulao, a special rice variety i.e Gobindo Bhog rice is used. But if it is not available for your place, you can use Kala jeera rice/ Basmati rice. It can be served with any dry spicy veg(like Dum Aloo) or non veg curry(like Mutton Curry). Today I have served it with Kashmiri Dum Aloo. In Bengali culture we usually make this pulao in any special occasion. This recipe is also very famous for "pujor bhog". I hope you will also enjoy this simple traditional recipe. Lets go to the main recipe. Preparation Time   :  10  minutes Cook Time          : 25  minutes Serves              : 2  people Ingredients: Gobindo Bhog/ Aromatic rice: 2 cup Whole Green Cardamom: 8-10 pieces Whole Cinnamon Stick: 3 medium sticks Whole Bayleaves: 2-3 pieces Whole Clove: 6-7 pieces Whole Nutmeg: 1/2 pieces(cut into pieces) Whole Mace: 1 piece Ghee(clarified butter) :

Kashmiri Dum Aloo is a famous Indian Veg curry recipe which is a no onion no garlic recipe. It's a spicy dum aloo which goes well with Polau, khichuri/ khichdi, roti(chapati), paratha, puri, kachori or with any Indian bread. You can serve this dish in any occasion. This is very appropriate party recipe for the people who don't eat onion and garlic. As it is a Kashmiri recipe, here Kashmiri red chilli powder is used very generously. In this recipe, dry ginger powder, fennel (saunf) powder and green cardamom powder also played a great role. Beaten curd is also a main ingredient. I love this potato preparation very much. Lets go through the recipe. Preparation Time   :   15  minutes Cook Time          :  35  minutes Serves              :  6-8  people   Ingredients: Boiled small Potatoes: 15-18 pieces Mustard oil:  For frying the potato + 6 tablespoon for cooking Black peppercorn: 12-15 pieces Cinnamon stick: 3-4 pieces Green cardamom: 5-6 pods Whole

Chitoi pitha is one of the traditional Bengali Pitha which is served with any spicy Chicken curry or any chutney. You can also enjoy chitoi pitha with liquid date plum jaggery (Jhola gur). With the plain chitoi pitha, Dudh chitoi also can be made.  Today I have brought to you chitoi pitha with 3 types of toppings which is totally different from traditional taste. It may be a best breakfast in winter time and you can serve it as evening snacks with any chutney also. In Makar Sankranti, Bengalis make pitha to celebrate new harvest festival. Within so many sweet dishes like pitha, puli, payesh, everyone is looking for something spicy or salty. This is perfect for that time. This is my version of spicy chitoi pitha with toppings which is very easy to make and not made it traditional way. Traditionally, chitoi pitha is cooked on clay pot in wood fire which is a tough process for everybody. Now make the chitoi pitha in this Sankranti easily on gas top in regular pan from ready made

This is a basic green chutney made from fresh coriander. It must be a good accompanied with any type of  kebab, fries, chat, paratha. It can also be used as a spread in sandwich. So, it's an all purpose chutney. You can make it within few minutes and most surprisingly there is no need to cook. For this recipe, you need very basic ingredient which is normally available in any home kitchen. It's an instant recipe. So, lets try this basic recipe. Preparation Time   :   10  minutes Cook Time          :    0  minutes Serves              :   8-10  people Ingredients: Coriander leaves:  1 bunch Green chilli:  3 pieces Garlic cloves(peeled): 5 cloves Ginger: 1 inch Yogurt: 1/2 cup Lemon: 1 piece Salt to taste Black salt: 1 teaspoon Sattu/ Roasted gram flour/cholar chatu: 1 tablespoon How to Make: First, peel the ginger and then cut into slices. Give 2-3 rough cut in coriander leaves bunch. Half the lemon. Keep aside. Now take Coriander l

Fish Paturi means, fish should be cooked in leaf (pata). Paturi comes from pata. Traditionally, Bengali paturi is made in banana leaf. Sometimes we also used Pumpkin leaf / Bottle guard leaf. But outside of Kolkata it is very difficult to get these leaves. When I moved from kolkata, I also have faced this problem. Now I am able to find the solution of that. Cabbage is available in all place easily. Sometimes we are getting bored to have same preparation of cabbage in winter. So, lets give a new taste of cabbage to your taste buds. Here, Gravy of this paturi is worked just like cheery on top of your dessert. Its gives an extra taste to paturi. Paturi is always perfect accompanied with plain steamed rice. So, just try it out in your kitchen and surprise your family. Preparation Time   :   20  minutes Cook Time          :  35  minutes Serves              :  6-8  people   Ingredients: Keski/Kachki Fish (cleaned & washed): 250 grams Cabbage leaves: 8-9 pieces