Rui Maacher Jhal / Rui Fish with Mustard Gravy

Rui maacher jhal

Ingredients :

• Rui Fish : 4 pieces
• Onion : 1 small finely chopped
• Kalonji : 1/2 tsp
• Mustard paste : 2tbsp
• Plain Yogurt : 1 tbsp
• Salt to taste 
• Sugar : 1/2 tsp
• Green chillies : 2-3 chopped
• Mustard oil : 4-6 tbsp

Procedure :

1) Clean and wash fish pieces. And marinate fish pieces with salt and turmeric powder.
2) Fry fish pieces and keep aside.
3) Heat oil in a pan add green chillies and kalonji and wait for few seconds.
4) Add the sliced onion and fry till onion turn light brown.
5) Add the mustard paste and beaten curd till oil comes out.
6) Add enough water to make a little gravy.
7) When water starts to boil add the fish pieces,salt and sugar. Cover and cook till mustard oil
     comes out.Adjust gravy as needed.
     Serve with steam rice.

Mutton Kosha / Bengali Style Mutton Curry

mutton kosha

Ingredients :

• Mutton : 3 lbs
• Potato : 2-3 peeled and cut into half
• Onion : 1 large finely chopped
• Garlic : 5-6 chpped
• Bay leaves : 2-3 medium
• Tomato : 1 large chopped
• Green chilies : 4-5
• Ginger paste : 2 tbsp
• Kashmiri Red chili powder : 2 tbsp
• Cumin seeds : 1tsp
• Turmeric powder : 1tbsp
• Salt to taste 
• Mustard oil : 6-7 tbsp
• Garam masala powder  : 1tsp

Procedure :

1)  Wash and clean mutton and marinate it with all ingredients except
      garam masala powder for 1-2 hours or more.
2)  Fry potatoes till it color becomes golden brown and keep aside.
3)  In a heavy bottom pan put the marinated mutton and cook it in
     medium  heat for 1 and 1/2 hourand oil separates from mutton .
4)  Now add 1cup of  water (you can add more or less water depending
     on how much gravy you want) and cover the pan.
5)  Let the mutton cook for another 1 hour till the mutton becomes soft
     and succulent.
6)  Now add potatoes and cook till potatoes becomes soft.
7)  Add garam masala powder and mix well and turn off the heat.

      Serve it with steam rice,parathas ,roti or polao.

Bengali Misti Doi

misti doi

Preparation Time : 5 minutes
Cooking Time : 7-8 hours

Ingredients :

•  Greek Yogurt : 24 oz plain
•  Condensed milk : 14 oz
•  Evaporated milk: 12 oz
•  Sugar : 4-5 tbsp
•  Oven proof round /square bakeware

Procedure

1) Mix all ingredients in a bakeware and mix well it very well  in a blender
    so that it contains no lumps.
2) Preheat oven in 300 fahrenheit  and place the bakeware in middle  rack
    in 200 fahrenheit or minimum temperature forat least 1 and 1/ 2 hours.
3) Now switch off the oven and leave the bakeware inside the oven for
    whole night or 7-8 hours.
4)After 7-8 hours  remove the yogurt and place it in refrigerator for an hour.

 Serve it cool.

Bengali Pepe r Chutney / Plastic Chutney / Papaya Chutney

papaya chutney

Ingredients :

• Green raw papaya : 1 small
• Sugar : 1 cup
• Cardamom : 2
• Tejpata / bay leaf : 1 medium
• Salt to Taste 
• Methi / Fenugreek seeds : 1/2 tsp
• Lemon Juice : 4-5 tbsp
• Raisin : 2tbsp
• Cashew nuts : 8-10
• Garam masala powder : pinch
• Vegetable oil/ sunflower oil : 1 tbsp

Procedure :

1) First take unripe green papaya ,peel it and cut into very thin slices.
2) When you peel the skin off papaya make sure that there is no green
    colour skin left and remove all seeds.
3) Now in a pan first boil the papaya slices till it becomes almost done
    and its colour become transparent.
4) Strain the papaya and keep aside.
5) In the same pan heat 1 tbsp oil and add methi seeds.As the aroma
    comes out remove the seeds from oil .
6) Now add cardamom,tejpata in the same oil and wait for few seconds.
7) Add papaya .Add very little salt and fry for 3-4 minutes in medium-
    high heat.
8) Now add lime juice and immediately add sugar . Mix well.
9) Add raisins and cashew nuts.
10) Add water depending on how thick you want your chutney to be.
11) Let them boil in medium heat for 5-6 minutes.
12) If you need more sugar ,lemon juice and salt you can add more as
      per your taste.
13) Let it cook .When the chutney thicken to your desired consistency
      sprinkle garam masala powder and turn off the heat.

      Serve it cool.

Doi Rui / Fish in Yogurt Sauce

doi rui

Ingredients:

• Rui fishes : 8 pieces
• Bay leaves : 2-3 medium 
• Cardamom : 3-4
• Cinnamon : 1"
• Laung : 4
• Whole pepper : 4
• Green chillies : 4-5 slited
• Onion paste : 1 small
• Garlic paste : 5 cloves paste
• Ginger paste : 1 tbsp
• Plain yogurt : 2-3 tbsp
• Cashew Paste : 8-10 paste
• Raisin /kissmis : 10 -12
• Turmeric powder :  1/2 tsp
• Salt to taste
• Sugar : 2 tbsp
• Vegetable oil/ sun flower oil : 5-6 tbsp
• Tomato ketchup : 1/2 tbsp
• Garam masala powder : 1/2 tsp
• Ghee : 1tsp

Procedure:

1) First clean fish pieces and gently rub them with turmeric and salt and
    fry them lightly and keep aside.
2) In a pan heat oil ,add bay leaves, cardamom, cinnamon, black pepper
    and laung. Saute it for few seconds till aroma comes out.
3) Now add onion and garlic paste and fry till onion paste turns brown.
4) In the mean time beat yogurt in a bowl with salt ,sugar and 1 tbsp water
    and keep aside.
5) In the pan now add ginger paste and mix them for 2-3 minutes in medium
    heat.
6) Now turn the heat to low flame and add cahew paste and beaten yogurt to
    the pan.
7) Stir well to avoid any lumps and fry till oil comes out.
8) Now add salt , sugar, tomato ketchup,green chillies and raisins mix well in
    medium heat.
9) Add 1/2 cup of water ,cover and cook in medium heat for 5-6 minutes.
10) Add fish pieces ,mix them gently with gravy ,cover and cook for another
    6-7 minutes.
11) Before you turn off  the heat and add ghee and sprinkle garam masala powder.

       Enjoy Doi Rui with steam rice.

Chingri Maacher Malaikari

chingri malaikari

Ingredients :

• Prawns : 1.5 lb
• Onion paste: 1 large paste
• Garlic : 4-5 finely chopped
• Ginger Paste : 1 tbsp
• Green chilies : 4-5
• Coconut milk : 1 can
• Bay leaves : 2-3 medium
• Cardamom : 4
• Laung : 4
• Dalchini / Cinnamon : 1 "
• Kashmiri red chilli powder : 1tsp
• Turmeric powder : 1 tsp
• Salt to taste
• Sugar : 1tbsp
• Garam masala powder : 1/2 tsp
• Mustard oil : 7-8 tbsp

Procedure :

1)  First clean prawns and mix it with turmeric powder and salt.
2)  Heat oil in a kadai or frying pan and fry the prans till they 
      turn golden in colour, do not fry like other fishes. Keep aside.
3)  In  separate pan  heat oil and add chopped garlic.
4)  As the fragrance of the garlic rises add bay leaves, cardamom,
     cinnamon and cloves and fry for few seconds.
5)  Add onion paste and fry it till oil separates from the paste.
6)  Add ginger paste and cook for 2-3 minutes in medium heat.
7)  Now add red chilli powder, turmeric and salt. Add green 
     chillies.Fry in medium heat for 4-5 minutes.
8)  Add coconut milk and mix well.
9)   Add little water and cook the gravy till it comes to boil.
10) Now ad d the prawns, cover and cook  on low heat for few 
      minutes till the gravy thickens and acquires a creamy consistency. 
11) Before you switch off the heat sprinkle garam masala powder
      over it and mix well.

      Serve it with steam rice or polao.

Peyaji / Onion Pakora

peyaji

Preparation time : 45-50 minutes
Cooking Time :10 minutes
Serves :4-5
Ingredients :

• Onion : 1 cup chopped
• Yellow split peas/matar dal : 1 cup paste
• Green chilies : 1-2 chopped
• Turmeric powder : 1/2 tsp
• salt to taste
• Sugar : 1 tsp
• Vegetable oil/ canola oil to deep fry

Procedure : 

1) Mix all ingredients except oil.
2) Heat oil in a deep frying pan.
3) Make thin patties out of the onion mixture on your palm and 
    slowly slip it into hot oil.
4) Fry on both side till they turn light brown.
5) Remove from oil and place on absorbent papera to absorb 
     excess oil.
     Serve with tea, puffed rice. You can also serve rice and dal 
     as a side.

Rui Macher Jhol

rui macher jhol

Ingredients:

• Rui Mach /Rohu Fish : 4 pieces
• Potato : 1 cut into medium pieces
• Bay leaves : 2 medium
• Dry red chili :1
• Tomato : 1 medium chopped
• Green chiilies :2-3 slited
• Panch phoron : 1/2 tsp
• Ginger paste : 1 tbsp
• Kashmiri red chili powder : 1 tsp
• Cumin powder : 1 tsp
• Turmeric powder : 1/2 tsp
• Salt to taste 
• Sugar : 1 tsp
• Garam masala : 1tsp
• Warm water : 1 cup 
• Cilantro : 1 tbsp chopped
• Vegetable oil/ Canola oil 

Procedure :

1) Marinate fish with turmeric powder and little salt for 10-15 minutes.
2) Fry fishes and keep aside.
3) In a pan heat oil and tamper with dry red chilies, panch phoron,bay leaves.
4) Add potatoes fry them for 5-6 minutes.
5) Now add green chilies,tomatoes, ginger paste,cumin powder,turmeric powder,salt.
6) Cover it with lid and fry them till oil comes out  in medium heat.
7) Now add warm water in pan and cover and cook it till gravy comes to boil .
8) Add fishes and cover and cook till potatoes is fully done .
9) Add sugar and garam masala for few minutes.
10) Now turn off the heat and garnish with cilantro.
     Serve it with steam rice.

Peyaj Posto / Onion with Poppy Seeds

peyaj posto

Ingredients:

• Onion : 1 cup thinly sliced
• Posto paste : 3-4 tbsp
• Green Chilies : 2 slited
• Kalonji : 1 tsp
• Dry red chili : 1 
• Salt to taste
• Mustard oil : 3 tbsp + 1 tsp

Procedure :

1) In a frying pan heat 3 tbsp oil and add dry red chili, green chilies,
    kalonji. Wait for 30 seconds.

2) Add onion slices and sprinkle salt .Fry them till onion becomes
    soft and colour changes to light brown.

3) Now add posto paste and fry them till oil comes out and smell of
    posto goes away.

4) Before you  turn off the heat sprinkle 1 tsp mustard oil over it.

    Serve it with steam rice.

Gurer Payesh

gurer payesh

Ingredients

• Gobindo bhog rice : 1 handful
• Whole milk : 3 cups 
• Bay leaf : 1 large
• Green cardamoms crushed : 2
• Jaggery / nolen  gur : 1/2 cup grated
• Sugar : 1 tbsp

Procedure :

1)  Clean,wash and soak rice for at least 15 minutes.
2)  Take a large sauce-pan add the milk and put on medium heat.
     When the milk will start boiling, stir continuously to prevent burning the milk.
3)  Add bay leaf and continue to boil stirring constantly for fifteen to twenty minutes.
4)  Add the rice, but not with the water, in which the rice was soaked.
5)  Boil rice in milk till the rice is almost (90 %) done.
6)  Add the jaggery and sugar and cook for few minutes till jaggery melts down,
     stirring constantly.
7)  Finally add crushed cardamom and cook for 2-3 minutes.
8)  Let the payesh cool down completely, and keep inside the refrigerator for 2-3
     hours.
     Serve it cold.

Chicken Korma

chicken korma

Preparation Time: 50 minutes-1 hour
Cooking Time : 30 minutes
Serves :4

Ingredients:

• Chicken with bone : 800 gm
• Cashew paste : 1/2 cup
• Almond paste : 14-15 
• Charmogoj paste : 1 tsp
• Yogurt (beaten ) : 1/2 cup
• Fresh cream : 2 tbsp
• Ginger-garlic paste : 1 tbsp
• Salt to taste
• Coriander powder : 1 tsp
• Bay leaves :2
• Green Chilies : 2-3
• White pepper powder : 1 tsp
• Garam masala powder : 1 tsp
• Green cardamom : 2-3
• Cloves : 2-3
• Cinnamon : 1"
• Red chili powder : 1tsp
• Cilantro leaves : 1 tbsp chopped
• Oil : 2 tbsp

Procedure :

1)  Soak almonds in a small bowl for 30 minutes and peel them.
2)  In a pan boil cashew nuts,almonds , charmogoj for 20 minutes.
3)  Make a fine smooth paste of the nuts and keep aside.
4)  Marinate chicken with ginger-garlic paste, salt and red chili powder
     for 30 minutes.
5)  In a pan heat 1 tbsp of oil and tamper with bay leaves,cardamom,
     cinnamon and cloves.
6)  Add red chili powder.Fry for few seconds.
7)  Add nuts paste and stir continuously otherwise it will burn at the
     bottom. Fry for 4-5  minutes in medium heat.
8)  Now add pinch of salt, beaten yogurt and white pepper powder and
     fry till raw smell of cashew nut goes away and stir continuously.
9)  Strain the gravy in a bowl with little water.
10) In another pan heat 1 tbsp of oil and add marinated chicken and cook
      for 20 minutes in medium-high heat.
11) Now add the gravy in the pan and little water so that the gravy does
      not stick in the pan.
12) Add coriander powder and garam masala powder. Cover and cook
      in medium heat till chicken is fully done.
13) Add fresh cream and chopped cilantro and turn off the heat.
    Serve hot with Roti, Naan ,Paratha  or steam rice.

Kucho Macher Torkari

Ingredients:

• kucho mach : 250 gm
• potato : 2 large cut into sliced
• onion :  1/2 cup finely sliced
• bay leaf : 1 medium
• panch phoron : 1/2 tsp
• dry red chili : 1-2
• ginger paste : 1 tbsp
• cumin powder : 1 tsp
• turmeric powder : 1 tsp
• kashmiri red chili powder : 1 tsp
• green chilies : 3-4 slited
• garam masala : 1tsp
• salt to taste
• sugar : 1 tbsp
• mustard oil : 4-5 tbsp

Procedure:

1) To cook the dish use a wide pan.
2) Wash the fishes and smear salt and turmeric.Heat the oil and
    fry the fishes till lightly crisp on both the sides. Keep aside.
3) Now in the same oil add bay leaf,dry red chilies, panch phoron.
4) Once they splutter put the sliced potatoes in and fry them for 
     4-5 minutes.
5) Add in the onion slices and fry for another 5-6 minutes.
6) Now add ginger paste, cumin powder, turmeric powder, salt,
    red chili powder and green chilies.
7) Again fry on medium heat till oil comes out from masala.
8) Add 1 cup of water.
9) Let it come to a boil and then add the fishes . Don’t put the 
    fishes on top of each other but place them side by side.
10) Cover and let it simmer on low heat for 4-5 minutes then
    turn the side and  again let cook till the gravy thickens.
11) Add sugar and garam masala powder and mix well. cook
    for another 2-3 minutes.


Serve hot with steamed rice.

French Toast

Preparation time : 5-7 minutes
Cooking time : 5 -10 minutes
Serves : 2-3

Ingredients :

• Bread : 4 pieces cut into triangle
• Egg : 2 
• Milk : 3-4 tbsp
• Salt to taste
• Onion : 1 tbsp
• Green chilies : 1-2 chopped
• Vegetable oil/ canola oil : 4-5 tbsp

Procedure:
1) In a bowl mix egg,milk,salt,onion,green chilies.

2) Dip each slice of bread into egg mixture allowing bread to soak up
    some of the mixture.

3) Heat oil over a skillet on medium high heat.

4) Add as many slices of bread onto the skillet as will fit at a time.

5) Fry until brown on both sides, flipping the bread when necessary.

Serve hot with tomato ketchup.

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.

Bengali Fried Rice

fried rice

Preparation Time: 15-20 minutes
Cooking Time : 20-30 minutes

Ingredients:

• Basmati rice / gobindo bhog rice : 2 cup cooked
• Carrots : 1 medium carrot thinly sliced
• Capcicum : 2 tbsp thinly sliced
• Peas : 1/2 cup
• Green chilies : 2-3 finely chopped
• Ginger paste : 1 tbsp
• Salt to taste
• Ghee : 3 tbsp
• Bay leaves : 1-2 medium
• Cloves : 4-5
• Sugar : 3-4 tbsp
• garam masala powder : 1/2 tsp 
• Cashew nuts : 1 tbsp
• Raisin : 1 tbsp

Procedure :

1) Soak rice in water for atleast 30 minutes.First you prepare
     rice like it is normally done.
2) Spread it on plates under a fan so that the remaining moisture is
     vapourized and the rice becomes dry.
3) In a heavy bottom pan heat ghee and add bay leaves and cloves.
4) Add all the vegetables,chopped green chillies and fry them till
    they becomes soft.
5) Now add ginger paste and salt. fry them till ghee comes out.
6) Now add cashew nuts and raisins . Mix well.
7) Add garam masala powder and mix well.
8) Add sugar and cook till sugar melts.
9) Finally add rice and mix gently for another 2 mins .

  Serve hot with chicken curry,mutton kosha or any other non-veg dishes.

Niramish Aloor Dum

aloor dum

Preparation time :25- 30 minutes
Cooking time : 25-30 minutes
Serves : 3-4

Ingredients:

• Potato : 10 medium
• Tomato : 1 medium chopped
• Ginger paste : 1 tbsp
• Cumin seeds :1/4 tsp
• Dry red chili : 2-3
• Bay leaves : 1 medium
• cumin powder : 1 tsp
• Yogurt : 2 tbsp
• Kashmiri red chili powder: 1 tsp
• Green chilies :4-5
• Turmeric powder : 1/4 tsp
• Salt to taste
• Sugar : 1 tbsp
• Vegetable oil/canola oil :3-4 tbsp
• Garam masala powder : 1/2 tsp
• Cilantro / coriander leaves : chopped, handful
• Ghee : 1tsp

Procedure:

1)  Boil potato with salt in a pressure cooker in high heat and wait
      for 2 whistles.
2)  Take yogurt in a small bowl and mix with sugar and little water.
3)  Heat oil in a pan and fry potatoes till golden brown and keep aside.
4)  In the same pan add cumin seeds,bay leaf, dry red chilies, green
     chilies.
5)  Add ginger paste and chopped tomatoes.Sprinkle salt and cover the
     pan till tomatoes become soft.
6)  Now add cumin powder,turmeric powder, red chili powder, cook for
     4-5 minutes.
7)  Lower the heat and add the beaten yogurt.Cook in low till oil comes out.
8)  Add fried potatoes,salt ,sugar with little water and mix them well.
9)  Cover and cook for 10 -15 minutes in low heat.Add garam masala
      powder and mix them well.
10) Add chopped cilantro and mix well.
11) Add ghee and mix them well.Turn off the heat.

       Serve with luci, paratha, steamed rice.

Dhaniya Chicken

dhaniya chicken

Ingredients:

• Chicken : 1 kg
• Onion :  1 large paste
• Posto/ poppy seeds : 1 tbsp
• Cashew nuts : 6-8 paste
• Cilantro leaves : 1 bunch paste
• Tomato : 1 large puree 
• Green chili : 3-4
• Ginger-garlic paste : 1 and 1/2 tbsp
• Coriander powder : 1 tbsp
• Turmeric powder :1/2 tsp
• Yogurt : 2 tbsp
• Kasmiri red chili powder : 1tbsp
• Salt to taste
• Sugar :1 tsp
• Oil : 6-7 tbsp
• Whole garam masala :(cardamom 4,cinnamon 1",bay leaves 1 large,cloves 5)
• ghee :1 tbsp

Procedure:

1) First marinate chicken with cilantro paste,onion paste,yogurt,oil 1tbsp,
    red chili powder , ginger-garlic paste,coriander powder for mininum 1 hour.

2) In a heavy bottom pan heat oil, then tamper it with whole garam masala.

3) Then add the marinated chicken and mix well.Add salt.

4) Cover and cook for 10-12 minutes.

5) Now add the paste of poppy seeds and cashew nuts.

5) And cover and cook it for 20-25 minutes untill oil comes out.

6) Do not add water. Now add sugar.

7) Add 1 tbsp ghee, mix well and turn off the heat.

 Serve hot with steamed rice or roti or paratha.

Stuffed Bhindi

stuffed bhindi

Ingredients:

• Ladyfingers/bhindi : 500 grams
• Red chilli powder : 2 tbsp
• Coriander powder : 2 tbsp
• Ginger-garlic paste : 1 tbsp
• Turmeric powder : 1 tsp
• Salt to taste
• Oil: 2 tbsp
• Onions , sliced thick: 1 1/2 cups
• Cilantro : 2 tbsp finely chopped

Procedure:

1) Clean, wash and wipe lady fingers absolutely dry.
2) Remove half a centimeter from both ends.
3) Slit and keep aside.
4) Mix red chilli powder, coriander powder, cumin powder, cilantro
    ,ginger-garlic paste, 1 tsp oil,turmeric powder and salt.
5) Stuff the lady fingers/okra with this masala. Keep the left-over masala
    separately.
6) Heat oil in a kadai. Add sliced onions and cook for ½ a minute.
7) Add stuffed lady fingers/okra. Cook covered on low heat.
8) Stir occasionally. Add rest of the dry masala when lady finger/okra is almost
    cooked.
9) Cook covered on low heat till lady fingers/okra are fully cooked and tender.

Aloo Posto

aloo posto

Ingredients:

•  potato/aloo : 4 medium
•  posto/poppy seeds : 4-5  heaped tbsp
•  kalonji/kalo jeera: 1/4 tsp
•  salt as per taste
•  sugar :1/2 tsp
•  tumeric powder : pinch(optional)
•  slit green chilies: 3-4
•  mustard oil:4-5 tbsp

Procedure:

1)   Peel and cut potatoes in small cubes and soak in water , else they
      will develop black spots.

2)   Heat  4 tbsp oil in a Pan and add mustard Oil.

3)   Add kalonji and wait till they sputter. Add green chillies too.

4)   Add the potato cubes in the oil.( with a pinch of haldi/turmeric powder)

5)   Fry the potato lightly till they develop a golden colour.Add salt.
      Do not over or deep fry them.

6)   Add the posto/poppy seeds paste.

7)   Cook on medium heat till the paste has uniformly coated the potatoes.

8)   Sprinkle very little water and if you want you can add sugar.

9)   Cover and cook till the potatoes are done.

10)  At this point add about 1 tsp of mustard oil and stir well before you
       turn off the heat.

11)  Take care so that the potatoes don't get mashed up.
        Serve with hot steamed rice.

Vegetable Biriyani

vegetable biriyani

Ingredients:

• Basmati rice : 2 cups
• Onion : 1 large thinly sliced
• Ginger paste : 1tsp
• Garlic paste : 1tsp
• Green chili Paste :2-3
• Tomato : 1 medium chopped
• Kashmiri Red chili Powder : 1/4 tsp
• Shan  Biriyani Masala : 2 tbsp
• Mint leaves : 1 tbsp
• Clilantro leaves: 3 tbsp
• Cauli flower : 2 cups cut into big florets
• Potato: 1 large cut into cubes
• Peas : 1/2 cup
• Beans : 1/2 cup cut length wise
• Carrots : 1/2 cup cut into cubes
• Yogurt : 1 cup
• Ghee /clarified butter : 3-4 tbsp
• Oil : 1-2 tbsp
• Bay leaves: 2-3
• Cardamom : 4-5
• Cinamon : 1" 
• Cloves/ laung : 4-5
• Saffron : pinch
• Salt to taste
• Sugar :1 tbsp
• Water : 4 and 1/2 cups
• Milk : 2 tbsp

Procedure:
1)  Heat oil/ ghee in a heavy bottomed pan.
2)  Add sliced onion ,saute till nice and brown.Reserve half of the
     onions for garnish.
3)  In the same pan add ginger-garlic-chilli paste. Lightly fry
       for 2-3 minutes.
4)  Now add chopped tomato and fry till it becomes mushy and
      there is no raw smell.
5)   Add chili powder and biriyani masala with a sprinkle of water .
       Fry for 2 minutes.
6)   Add chopped mint leaves and cilantro leaves and mix.
7)   Add chopped vegetables and saute for another couple of minutes.
      You can also use frozen vegetables instead of fresh  ones.
8)   Now lower the heat and add 1 cup of beaten yogurt with salt.
       Mix well.
9)   Cover and cook for 8-10 minutes.
10) Remove masala from heat and put it in a deep microwave safe bowl.
11) Mean while wash rice and soak for 30 minutes.
12) In a pan add ghee/oil .Tamper with  bay leaves, cardamom,
      cinnamon, cloves.
13) Add the rice washed and drained.
14) Saute rice for 4-5 minutes at medium heat.
15) Now put rice over masala, mix gently.
16) Add water double the amount of rice. Add sugar and salt.
17) Heat few strands of saffron in milk and add that.
18) Now put in the microwave and select the option your
      microwave takes for rice.
19) keep stand for 5-6 minutes.

      Serve hot with raita.

Egg Curry With Curry Leaves

egg curry

Ingredients:

• Egg : 8
• Onion : 1 cup finely sliced
• Garlic : 4-5 cloves finely chopped
• Curry leaves : 8-10
• Green chilies : 4-5
• Tomato : 1 medium finely chopped
• Kashmiri red chili powder :1 tsp
• Ginger paste : 1 tbsp
• Turmeric powder : 1 tsp
• Garam masala powder : 1/4 tsp
• Salt to taste
• Sugar : 1 tsp
• Water : 1/2 cup
• Vegetable oil/ canola oil : 3-4 tbsp

Procedure:

1) First boil eggs.Let them cool and cut into half length wise, handle
     very carefully so that egg yolk does not seperates from egg white
     and keep aside.

2) In a pan /kadai heat oil and put the curry leaves.

3) Then quicly add sliced onions and fry them till light brown colour
     comes out.

4) Now add chopped garlic and tomatoes and cook them in medium
     high heat till  tomato pieces becomes soft.

5) Now add green chilies,ginger paste,red chili powder,salt and turmeric
     powder,mix well . cook them covered till oil comes out from masala.

6) Put little water cook covered for another 5 minutes till the masala
     becomes soft.
8) Now add sugar and mix well.

7) Now put eggs very carefully in the gravy. yolk part of the egg should
     be in the top of the gravy.

8) Cook for another 5-6 minutes in medium heat.The gravy should be
     thick.

9) sprinkle garam masala powder ,mix softly  and turn off the heat.

    Serve with steamed rice or roti.
   

Kalakand / Milk cake

kalakand

Ingredients:

• Ricotta Cheese – 15 oz
• Condensed Milk – 14 oz
• Chopped Pistachios – 1/2 tbsp
• Cardamom Powder – 1/4 tsp
• sugar :1-2 tbsp (you can add more or less,as per your taste)

Procedure:

 1) In a microwave safe bowl, take Ricotta Cheese,Condensed Milk

     and sugar and mix well.

 2) Make a smooth paste and mash down all the lumps with a help
     of a whisk.

 3) Cook in the microwave for 10 minutes uncovered.

 4) Take out and mix well. Make sure that you loosen the edges.

 5) Put back in the microwave and cook for 8 more minutes, uncovered.

 6) Take out and mix.

 7) Microwave for 2 minutes, stand for 4-5 minutes.

 8) Once done, mix well.

 9) Add in the Powdered Cardamom mix well again.

10) Pour the mixture in a plate.

11) Press down and flatten the mixture.

12) Sprinkle chopped Pistachios on top and press them down to help

       them stick.

13) Cover and allow to set either in the refrigerator for an hour or on the

       counter-top for a few hours.

14) Cut into desired shape and serve.

kalakand

Sukto

sukto

Ingredients:

•  potato :1 cut into long sliced
•  bitter gourd/ucche :1 cut into long sliced
•  drumstick :1-2 cut into long sliced
•  flat beans : 7-8 cut into long sliced
•  egg plant/bringal : 1/2 cut into long sliced
•  raw banana : 1 cut into long sliced
•  radish : 1/2 cut into long sliced
•  bori/ lentil nuggets :6-7
•  green chillies :2
•  ginger :1 tbsp paste
•  poppy seed :3 tbsp paste
•  mustard seed :3 tbsppaste
•  sugar : 1 1/2 tbsp
•  salt to taste
•  milk : 1/2 cup
•  fennel seed: 1 tsp 
•  ghee : 1 tbsp
•  panch poron(roasted and powdered) :2tsp
•  vegetable oil/mustard oil:3-4 tbsp
•  bay leaves :2
•  radhuni: 1/8 tsp

Procedure:

 1) Take a pan ,heat oil and fry all vegetables one by one and set them aside.
 2) In the same pan heat little oil and add bay leaves and radhuni.
 3) Now add green chilli and  ginger paste and fennel paste and saute.
 4) Then add all the vegetables (except potato and eggplants) and add
      little water and salt.
 5) Cover and cook for 3-4 minutes.
 6) Now add potatoes and cover and cook for another 3-4 minutes.
 7) Now add poppy seed paste and mustard paste in it and mix well.
 8) Add bitter gourd/ucche,bori and eggplant mix well.
 9) Add milk and  sugar  and cook for 5-6 minutes.
10) Now add ghee and sprinkle panch phoron powder and switch off the flame.
       Serve with steamed rice.

sukto

Chola-r Dal/ Bengali Style Chana Dal

Ingredients:

• chana dal : 1 cup
• bay leaves : 2-3
• dry red chilli : 2-3
• cinnamon/dalchini :1"
• cloves/laung :3-4
• green cardamoms/ elaichi : 3-4
• cumin powder :1/2 tsp
• ginger paste :1 tsp
• turmeric powder : 1/4 tsp
• salt to taste
• sugar:1 tbsp
• kismis/raisins: 1tbsp
• cashew: 1 tbsp
• ghee/clarified butter: 1 tbsp
• vegetable oil/canola oil: 1 tbsp
• water:2 cups

Procedure:
1)  Rinse the dal well and soak the dal for an hour in water.

2)  Add the soaked chana dal and 2 cups water in the pressure cooker
     on a medium to high flame pressure cook the dal for 4-5 whistles.
     The grains should be separate and yet cooked thoroughly.

3)  In a pan heat oil.Then first add all the whole spices -
     bay leaf, cinnamon, cloves, cardamom and dry red chilies.
     Fry till they become aromatic. this takes some seconds.

4)  Now add ginger paste, cumin powder, turmeric powder, and salt.
     Fry them till oil seperates from masala.

5)  Pour the boiled dal on the fried masala.

6)  Now add sugar, raisins, cashews.
     Let it boil for 4-5 minutes in high heat.

7)  Now simmer the heat and add ghee.
     Mix them well. cook for a minute or 2.

8)  Turn off the heat.

     Serve cholar dal with luchi, bengali peas kachori
     and even steamed rice if you prefer.

Notes:

 If the cholar dal becomes thick after its pressure cooked, then add some
 water to thin it.The consistency of the dal can always be adjusted by adding
 less or more water after its cooked.You can keep the consistency thin or
 thick , as per your choice.

chola-r dal