Aam Sotto r Khejur er Chutney

Ingredients:

• Aam sotto/ mango bar : 1 cup cut into pieces
• Khejur / dried date palms : 5-6cut into pieces
• Imli pulp/ Tamarind pulp : 1 tbsp
• Ginger juice : 2 tsp
• Salt to taste
• Sugar : 6-7 tbsp
• Cashew nuts : 1 tbsp
• Raisins / kismiss : 1 tbsp
• Panch phoron : 1/4 tsp
• dry red chili : 1 
• Panch phoron powder : pinch

Procedure:

1) First soak aam sotto in a cup of water for at least 1 hour .
2) Heat oil in a pan and tamper it with dry red chili and panch phoron.
3) Then add aam satya for few seconds.
4) Then add 1 cup water.Then add 2 tsp ginger juice.
5) Now add cashew nuts,raisins,salt and add imli pulp.
6) When it becomes thick add sugar.
7) Then sprinkle panch phoron powder.

Bhapa Rui / Baked Rohu

bhapa rui

Ingredients:

• Rohu/ Rui fish : 8 pieces
• Bay leaves : 1-2 medium
• Cardamom : 4-5
• Cinnamon : 1"
• Dry red chili : 1-2
• Onion paste :    3 tbsp
• Ginger-Garlic paste : 1 tbsp
• Tomato : 1 medium paste
• Yogurt : 1 tbsp
• Turmeric powder : 1tsp
• Cumin powder : 1 tsp
• Coriander powder : 1 tsp
• kashmiri red chili powder: 1 tsp
• Green chilies: 4-5 slited
• Pinch of garam masala powder
• Salt to taste
• Sugar : 1 tbsp
• Mustard oil : 5-6 tbsp

Procedure:
1) In a pan fry fishes lightly with salt and turmeric powder.

2) In a bowl  take fish pieces and marinate them with ginger-garlic
    paste,turmeric powder,cumin powder,coriander powder,salt
    ,sugar, yogurt,tomato paste,onion paste,red chili powder, garam
    masala powder with some water  for 15 minutes.

3) Now put oil in a pan which has tight lid.

4) Add whole garam masala, dry red chili and wait for 30 seconds.

5) Now add the marinated fish along with the mixture and green chilies.

6) Cover and cook for 20-25 minutes in medium heat.

   Serve hot with steamed rice.