Eating is a necessity but

Cooking Is An Art

Debjani
Cooking Classes

Multi-Cuisine
For registration Contact:
Debjani

Cooking Classes

A-31 Paush Apartments, Plot no. 66, Trimurti Nagar,

Near NIT Garden,Nagpur- 440022
Ph:9890447686

Non-Vegetarian
Vegetarian
Desserts

Complete list of Recipes contd

SWEETS
Rajbhog
Rasmalai
Chumchum
Kheer
Malpua
Eating is
Rasgulla
Vanilla Cake
Kaju Barfi

ROTI
Lachha Parantha
Gobhi Parantha
Mutter Parantha
Mutter Puri
Palak Paratha
Methi Paratha

a necessity but
Cooking Is An Art

SNACKS
Fish Chop
Mutton Cutlet
Mutton Chop
Egg Devil Chop
Egg Pakora
Chicken Lollipop
Reshmi Kabab
Chicken Club
Sandwich
Egg Club Sandwich
DahiWada
Nargis Kabab

VEGETARIAN
Paneer Chilly
Bhindi Masala
Achari Bhindi
Gatte Ki Sabjee
AlooTikki
Dum Aloo
Gobhi Manchurian
Nimona
Hariwali Baingan
Malai Kofta
Shahi Paneer
Palak Paneer
Chilly Paneer
Paneer Kalakand
Veg Pulao
Vegetable Pulao
(Biriyani)

Recipes
Mutton Rejala

Shahi Mutton
Chicken Lollipop
Chicken Friedrice
Egg Devil Chop
Prawn Malikari
Fish Chop
Koraishutir Kochuri

Doi Mach (Fish with Curd)

Tomato Fish Curry

Mutton Rejala

Complete list of Recipes

Ingredients:

Mutton 250 gms

Ginger Garlic paste tsp
Fresh Cream cup
Kevra essence 2 tsp
White pepper powder
Paste of 2 boiled onions
Shahi garam masala powder, kesar, whole garam masala
Bay leaf, Dadchini, dried red chilly 1 peice
Salt, Sugar as per taste
Kaju - Khaskhas paste 2 tsp
Oil to fry

Method:

Marinate mutton with ginger-garlic paste, white pepper

powder, fresh cream, oil and salt for 3-4 hours. Put two tsp
oil in a pan, add whole garam masala powder, bay leaf, dried
red chilly, onion paste, shahi garam masala,dadchini, kajukhaskhas paste, fresh cream, kesar, kevra essence, salt and
sugar. Mix all the ingredients in marinated mutton. Cook in
low flame till cooked.

Shahi Mutton
Ingredients:

Method:

Mutton 250 gms

Tomatoes 1 chopped
Onions 2 (sliced)
Bay leaf, Whole garam masala
Chilly powder 1 tsp
Salt, Sugar as per taste

Ginger Garlic paste tsp

Turmeric tsp
Curd cup
Corriander powder- 1 tsp
Coriander leaves
Oil and ghee to fry

Marinate mutton with salt, turmeric, chilly powder, curd, ginger

garlic paste for 2-3 hours. Put ghee and oil in karhai, put whole
garam masala and little sugar. Add onion and fry till golden
brown. Put Add coriander powder and chopped tomatoes. Add
the marinated mutton. Cook until water becomes dry. Add more
water and pressure cook for 20 minutes in low flame. Garnish
with fried onion and coriander leaves.

FISH
Mustard Fish
Fish Dahiwale
Fish Chop
Butter Pomfret
Sweet and Sour Fish
Coconut Fish
Prawn Malaikari
Fish Kalia
Fish Fry
Fish Kachuri
Tomato Fish
Nargis Kabab
MUTTON
Mutton Rezala
Shahi Mutton
Mutton Biryani
Mutton Cutlet
Mutton Hariwali
Bhuna Mutton
Railway Mutton
Mutton Vindaloo
Lucknowi Mutton
South Indian Mutton
Mutton Chop

CHICKEN
Chilly Chicken
Chicken Lollipop
Chicken Biryani
Methi Chicken
Hariwali Chicken
Chicken Munchurian
Chicken Curry
Chicken Bharta
Chicken Fried Rice
Butter Chicken
Reshmi Kabab
Tandoori Chicken
Chicken Club Sandwich
Chicken Rezala
Chicken Hakka Noodles
EGG
Egg Devil Chop
Egg Pakora
Egg Club Sandwich
Egg Bhurji
Egg Curry Masala
Mustard Egg
Egg Salad
Egg Munchurian
Egg Tadka

Doi Mach

Chicken Lollipop

Ingredients:

Rohu / Katla - 250 gms

Curd -1/2 cup
Dadchini, Elaichi 1 piece
Mustard oil - 1 tbsp
Salt, sugar as per taste

Chilly powder - To taste

Turmeric powder - 1 tsp
Onion paste 2 Tbsp
Ginger-Garlic paste - 1 tsp
Ghee - 1 tsp

Method:

Marinate pieces of fish with turmeric, salt and chilly powder for
10 mins. Shallow fry in hot mustard oil. Remove and keep aside
the fried fish. Make a smooth batter of curd with salt, sugar,
turmeric and chilly powder. Put oil and ghee in karhai. Add bay
leaf, dadchini and elaichi. Then add little onion-ginger-garlic
paste. After couple of minutes add the curd mixture. Add the
kismish. When it begins to boil add the fried fish and cook for
sometime.

Ingredients:

Chicken drumsticks - 4
Ginger-Garlic paste - 1 tsp
Cornflour 1 tsp
Egg 1
Salt as per taste

Chilly powder - To taste

Soy sauce - 1 tsp
Ajinomoto 1 pinch
Oil to fry

Method:

Slightly boil drumsticks with little salt. Marinate with ginger

garlic paste, soy sauce, Corn flour and ajinomoto for 3 hours.
Dip the drumsticks in egg batter and deep fry.

Chicken Fried Rice

Tomato Fish
Ingredients:

Rohu / Katla - 250 gms

Tomatoes -1 small chopped
Tomato Ketchup - 1 tsp

Method:

Marinate pieces of fish with turmeric, salt and chilly powder

for 10 mins. Shallow fry in hot mustard oil. Remove and keep
aside the fried fish. Put finely chopped tomato in the same
oil. Add salt. When tomato becomes soft add tomato ketchup,
turmeric and chilly powder. Add cup water. When the
curry starts boiling put the fried fish. Cook for 4-5 mins.
Garnish with slit green chilly.

Ingredients:

Bonless chicken 1 cup

Basmati rice 1 cup
Onion -1 medium
Soy sauce - 1 tbsp
Tomato sauce 1 tbsp
Vinegar 1 tbsp
Garlic 4
Green chilly 2
Spring onions cup
Oil to cook
Carrots, Beans, Capsicum 1 cup

Method:

Cut the chicken small boneless pieces. Finely cut spring

onions, finely cut carrots, beans, capsicum etc. Fry with little
salt. Add onion, garlic and green chillies, add tomato sauce,
soy sauce, vinegar, ajinomoto and little sugar. Take basmati
rice and fry with all the ingredients slightly. Cook with two
cups of water in a pressure cooker.

Chilly powder - To taste

Turmeric powder - 1 tsp
Mustard oil - 1 tbsp

Egg Devil Chop

Fish Chop

Ingredients:

Boiled Egg - 4
Ginger paste - tsp
Boiled Potato 1
Garlic paste - tsp
Bread Crumbs Onion chopped - 1 tbsp
Chilly powder, Amchoor, Salt as per taste
Oil to fry

Ingredients:

Fish pieces 4/5

Boiled Potato 1
Bread Crumbs
Chilly powder, Salt as per taste

Method:

Cut eggs lengthwise. Take yellow portion & make a dry paste
in fire with onion garlic & masalas. Boil potato and make a
smooth paste with salt, mirch powder, ginger and amchoor
paste. Put the yellow mixture in white portion. Join other
half with potato paste. Pour in egg mixture and bed crumb
and deep fry.

Method:

Boil 4/5 pieces of fish. Strip the bones. Mash and keep aside.
Put little oil in a pan. Add finely chopped onion, ginger-garlic
paste, chopped green chillies, turmeric, red chilly powder
and salt. Add the mashed fish and cook till it becomes dry.
Boil one medium size potato. Mash the potato and add the
fish paste. Make oval shaped balls. Dip in egg batter, coat with
bread crumbs and deep fry.

Prawn Malaikari

Ginger Garlic paste tsp

Turmeric - tsp
Onion chopped - 1 tbsp
Oil to fry

Koraishutir Kochuri

Ingredients:

Prawns - 250 gms

Onion -1 small
Ginger garlic paste - 1 tsp
Coconut milk cup

Chilly powder - To taste

Turmeric powder - 1 tsp
Whole garam masala, Bay leaf
Oil to fry, Ghee

Method:

Marinate prawns with salt and turmeric. Fry them lightly and
keep aside. Add whole garam masala and bay leaf in the same
oil. Add onion and ginger garlic paste. Cook for 5 mins. Ass
coconut milk, salt, turmeric, and red chilly powder. Add a
pinch of sugar and cook for a while. Add the prawns. When
the gravy becomes thick and ghee and remove.

Ingredients:

Green peas - 250 gms

Maida dough balls
Jeera powder - 1 tsp
Oil to fry

Green chilly 1 No.

Dried Red Chilly - 1 No.
Hing - tsp

Method:

Blend the green peas and green chilly into a smooth thick paste.
Add a little water if needed. Heat little oil, add hing, jeera
powder and dried red chilly. Add the peas paste and cook till oil
starts leaving or water completely evaporates.
Stuff the cooked paste in the maida balls and roll it into puri size
circles and deep fry in hot oil.