King Fish Curry

king fish curry

Ingredients :

• King fish : 2 large pieces
• Bay leaf : 1 medium
• Cumin seeds : 1/2 tsp
• Dry red chili : 1 
• Cardamom : 2
• Cinnamon stick : 1/2 "
• Onion paste : 1/4 - 1/2 cup paste
• Garlic paste : 3 cloves paste
• Green chilies :2 
• Ginger paste : 1 tsp
• Cumin powder :1/2 tsp
• Coriander powder : 1/2 tsp
• Turmeric powder : 1/2 tsp
• Tomato : 1 small paste
• Salt to taste
• Sugar to taste
• Garam masala powder : 1/2 tsp
• Vegetable oil

Procedure :

1) Clean and wash king fish. marinate with pinch of salt and turmeric
    powder.
2) In a frying pan heat oil and fry king fish well and keep aside.
3) Make a paste of onion ,garlic and tomato in a blender.
4) In a pan add 3 tbsp oil heat it and add bay leaf, cumin seeds,cardamom
    ,cinnamon and dry red chili. Fry for 30 seconds.
5) Now add the paste and cook for 3-4 minutes in medium heat.
6) Now one by one add green chiles,cumin powder,ginger paste,coriander
    powder, turmeric powder,salt and fry them together till oil comes out
    from masala.
7) Add 1/2 cup of water ,little sugar and fried fish pieces , mix them with
    masala.
8) Cover and cook in medium heat for 6-7 minutes.
9) Sprinkle garam masala powder ,mix them well and turn off the heat.

      Serve hot with steam rice.

Chicken Rezala

chicken rezala

Ingredients :

• Chicken : 2 lb
• Onion : 1 cup onion paste + 1 small round thin slice
• Ginger paste : 1 tbsp
• Garlic paste : 1 tbsp
• Green chilies :4-5 chopped
• Vegetable oil : 4-5 tbsp
• Ghee / Clarified butter : 4 tbsp
• Cashew paste : 2 tbsp
• Poppy seeds paste : 2 tbsp
• Yogurt : 3 tbsp, heaped
• Cardamom : 4
• Cinnamon : 1"
• Cloves : 5-6
• Whole pepper : 5-6
• Bay leaf : 2 medium
• Dry red chili : 2-3
• Sugar to taste
• Salt to taste
• Water as required
• Fresh cream : 2 tbsp (optional)

Procedure :

1) Take a large bowl and marinate chicken with onion   paste,ginger-garlic paste, chopped green chilies , 2 tbsp oil and salt.
2) In a pan add ghee / oil heat it and temper with whole garam masala (Cardamom, cinnamon, cloves, pepper,tejpata,dry red chili).
3) Add the marinated chicken mix them well with garam masala and cook for 5-6 minutes.
4) In the mean time take a small bowl and  beat yogurt with pinch of salt and 1 tbsp sugar.
5) Pour yogurt in the pan ,mix them well.
6) Then add sliced onion, poppy seeds paste and cashew paste with very little water.
7) Cover and cookin medium heat  till the chicken is fully cooked.
8) Make the gravy thick.Adjust the seasoning.
9)  Add fresh cream mix it and turn off the heat.
  

 Garnish it with cilantro and dry red chili and serve it with biriyani,naan,  tandoori roti.

Happy Cooking!!

Macher Matha Diye Lau Ghonto / Bottle Gourd Curry With Fish Head

lau ghonto

Ingredients:

• Bottle gourd/ Lau : 4-5 cups cut into very thin slices.
• Rohu (rui)/katla fish head : 1 whole head (cut into half)
• Bay leaf : 1 medium
• Green chilies :3-4 slit through middle
• Panch phoron : 1 tsp
• Turmeric powder : 1 tsp
• Salt to taste
• Sugar : 1tbsp
• Garam masala powder : 1/2 tsp
• Vegetable oil/ mustard oil

Procedure :

1) Cut ,clean and wash fish head .Marinate it with little salt and
    turmeric powder.
2) Fry it well and keep aside.Let it cool down then break them
    into small pieces.
3) In a heavy bottom pan heat oil and temper it with bay leaf ,
    green chilies and panch phoron.
4) Now add sliced lau with little salt and little turmeric powder.
    (As fish head already contains salt and turmeric powder).Mix
    them well and saute for 2 minutes.
5) Cover it with a lid and cook in medium heat till bottle gourd/
    lau becomes almost done.
6) In the mean time remove the cover and give it a good stir.You
    don't need to add water as fresh bottle gourd / lau releases water
    on cooking.If it is not fresh or it is  dried ,then you may have to
    add little water while cooking.
7) Now add broken fried fish head ,mix them well and again cover
    the pan.
8) Cook them till they all becomes soft.
9) Now add sugar and garam masala powder ,mix them well and
    cook them till water must dry and the dish does not contains any
    gravy .

   

Pistachio Phirni

pistachio phirni

Ingredients :

• Basmati rice /Gobindo bhog rice : 1/2 cup
• Milk : 1/2 litre + 1/4 cup
• Pistachio : 1/4 cup blanched,peeled and sliced 
• Saffron / kesar : pinch soaked in little warm milk
• Sugar : 7 tbsp ( you can add more or less sugar as per your taste)
• Elaichi powder / cardamom powder : 1 tsp
• Rose water : 1tsp

Procedure :

1) Soak rice for half an hour. Drain and grind it with 1/4 cold milk  to a
    coarse paste.
2) Take a pan and bring milk to boil.
3) Add rice paste dissolved cold milk. Cookand stir  constantly in medium
    -low heat, till rice is completely cooked.
4) Add sugar, saffron soaked in milk, green cardamom powder and cook
    till sugar is completely dissolved. cook till you get thick consistency.
5) Add rose water ,mix well. Turn off the heat.
6) Put it in a bowl and garnish with sliced pistachios.
    Chill in a refrigerator for an hour or two before serving.  

Potato Curry / Aloo r Torkari

potato curry

Ingredients:

• Potato : 1 large cut into small cubes
• Onion : 1 small ,cut into small cubes
• Tomato : 1 medium cut into small cubes
• Green chilies : 2-3 chopped
• Kalonji/ kalo jeera : 1/2 tsp
• Vegetable oil : 3-4 tbsp
• Salt to taste
• sugar : 1tbsp
• Turmeric powder : 1/2 tsp

Procedure :

1) In a pan heat oil, add kalonji and green chilies.  Stir fry till the seeds
    start crackling.

2) Now add potato , onion, tomato, salt and turmeric powder. Mix well.

3) Cover and cook in medium heat till all vegetables becomes soft. Mix
    them well.

4) Add sugar mix well. Turn off the heat.

    Serve hot with luci, paratha .

Beuli r Dal / Urad ka Dal in Bengali Style

beuli r dal

Ingredients:

• Urad dal/ beuli r dal : 1 cup roasted (1cup dal=3 cups water)
• Mouri / fennel seeds : 1 tsp
• Bay leaf : 1 medium
• Green chilies : 2-3 
• Ginger paste : 1/2 tsp
• Salt to taste
• Turmeric powder : 1/2 tsp
• Sugar to taste
• Vegetable oil : 1 tbsp

Procedure :

1) Wash and soak the lentil (Urad dal) for 1 hour.  Pressure cook the
     urad dal with turmeric powder for 10 mins (2 whistles) or boil the
     dal till it is soft.  Keep aside.

2)  In a pan, heat oil, add the bay leaf, green chillies and Saunf/Fennel
     seeds.  Stir fry till the seeds start crackling.

3)  Add the boiled dal and mix.  Add sugar, salt and ginger paste.
     Stir occasionally and cook the dal till your desired consistency.

     Serve hot with steam rice and aloo posto.

Grated Raw Papaya Curry / Kora Pepe r Torkari

grated papaya curry

Ingredients :

• Raw Papaya : 3 cups grated
• Small shrimp : 1 cup
• Onion : 1/2 cup thinly sliced
• Garlic : 3 cloves finely  minced 
• Kalonji /kalo jeera : 1/2 tsp
• Green chilies : 2-3 chopped
• Salt to taste
• Sugar to taste
• Turmeric powder : 1/4 tsp
• Garam masala powder : 1/4 tsp
• Vegetable oil/ mustard oil : 4-5 tbsp

Procedure :

1) Clean and wash shrimp.Saute small shrimp with salt and turmeric.
2) In a pan heat oil, temper with kalonji and slit green chillies.
3) Add garlic finely minced and onion thinly sliced. Saute till onion
    becomes soft.
4) Next add the grated papaya. Sprinkle some turmeric powder, red
    chilli powder, salt and mix well.
5) Saute at medium heat. Cover and cook until papaya is almost done.
6) Add sugar to taste. Add fried shrimp and mix well and cook till
    everything is done.
7) Sprinkle garam masala powder ,mix well. Turn off the heat.

    Serve with rice.

Egg Butter Masala

egg butter masala

Ingredients :

• Egg : 4
• Onion : 1 small
• Tomato : 2 medium
• Garlic paste : 3-4 cloves
• Ginger paste : 1 tbsp 
• Kasmiri red chili powder : 1 tbsp
• Turmeric pwder : 1/4 tsp
• Methi seeds : 1/4 tsp
• Cardamom : 4-5
• Cinnamon : 1"
• Kasoori methi : 1tbsp
• Garam masala powder : 1/2 tsp
• Sugar to taste 
• Salt to taste
• Butter : 2 tbsp
• Vegetable oil : 4-5 tbsp
• Milk : 1/2 cup
• Fresh cream : 2 tbsp

Procedure :

1)  Boil 4-5 eggs. Cool and peel shells. Now sprinklepinch of turmeric
     powder and salt over egg  mix them . And fry to a golden brown or
     just let them remain boiled.

2) Heat a pan,add a tsp of vegetable oil or butter and fry onion chopped
    in large chunks till soft.Cook and make a paste. Keep aside.

3) In the same pan again add a tsp of oil or butter heat it and add 2
    cardamom and cinnamon . Wait fow few seconds and add chopped
    tomato. fry it for 2-3 minutes in medium heat. Make a paste and strain
    it.Keep aside.

4) Now in a pan heat 1tbsp butter and 2 tbsp oil.Temper the oil with 1/4 tsp
    of methi seeds.When you get beautiful aroma of methi,remove the seeds
    from oil.

5) Now add 2-3 cardamom wait for few seconds, then add the onions paste.
    Fry for about 5 minutes in medium heat.

6) Next add  ginger paste, garlic paste ,kashmiri red chili powder (more to
    taste),a pinch of turmeric powder.Fry for couple of more minutes.

7) Now add fried tomato paste. Fry till oil comes out of masala.

8) Now add about 1 tbsp of kasoori methi .Add salt, garam masala powder
    and sugar.  Mix them well.

9)  Add 1/2 cup of milk. Mix them well.

10)  Add fried eggs. Simmer till gravy comes to right consistency as per
      your choice.

11)  Add 2 tbsp of fresh cream. At low heat let the gravy simmer for 4-5 mins.
       Turn off the heat.
     
      Serve hot with naan, paratha or rice.
 

Sabji Diye Kucho Mach

sabji diye kucho mach

Ingredients :

• Kucho mach : 200 gm
• Potato : 1 medium thinly sliced
• Parwal / potol : 2 large cut thinly sliced, 1" length wise
• Green onions/ peyajkoli : 1 cup 1" length wise
• Eggplant/ Begun : 1 medium cut 1" length wise
• Kumro /squash : 1 /2 cup cut length wise
• Green chilies : 3-4 cut length wise
• Panch phoron : 1/4 tsp
• Bay leaf : 1 medium
• Ginger paste : 1 tsp
• Cumin powder : 1/2 tsp
• Turmeric powder : 1tsp
• Salt to taste
• Sugar to taste
• Garam masala powder : 1/4 tsp
• Vegetable oil : 6-7 tbsp

Procedure :


1) Clean and wash fishes. Marinate them with turmeric powder and salt
    for 10 -15 minutes.

2) Fry fishes and keep aside.

3) In a pan or kadai heat 4-5 tbsp of oil and add bayleaf , panch phoron
    and green chilies.

4) Add all vegetables and fry them for 2-3 minutes in high heat.
    Stir continuously .

5) Now add salt, turmeric powder, cumin powder and ginger paste. cover
    with lid and cook in medium heat till all vegetables are almost done.
    If required sprinkle very little water.

6) Now add fishes and little water so that fishes mix well with vegetables.

7) Sprinkle sugar.Again cover and cook for another 5 minutes in medium
     heat so that fishes are cooked.

8) Sprinkle garam masala powder and mix well. Now turn off the heat.

    Serve hot with steam rice.

Fish Korma / Rui Korma

rui korma

Ingredients :

• Rohu / rui fish : 4 large pieces
• Plain yogurt : 1 tbsp
• Onion paste : 1 small
• Ginger paste : 1 tbsp
• Cumin powder : 1/2 tsp
• Coriander powder : 1/2 tsp
• Kashmiri red chili powder : 1 tsp
• Cumin seeds : 1/4 tsp
• Bay leaf : 1 medium
• Cardamom : 4
• Cinnamon : 1"
• Salt  to taste
• Ghee : 3-4 tbsp
• Vegetable oil to fry fish
• Green chilli: 3-4
• Kewra water : 1 tbsp
• Sugar : 1 tbsp
• Garam masala powder : pinch

Procedure :

1) Use large fish for korma.Do not cut the fish into too small pieces.
2) Clean and wash fish and marinate with little turmeric powder and
    salt.
3) Fry it and keep aside.
4) In a small bowl take yogurt ,Kashmiri red chili powder,turmeric
    powder,cumin powder,corriander powder,salt, ginger paste and
    make a fine paste.
5) In a pan heat ghee and add bay leaf,cardamom,cinnamon, cumin
    seeds .Wait for few seconds till its aroma comes out.
6) Add onion paste and fry for 2-3 minutes in medium heat.
7) Add fried fish pieces and the yogurt paste. Mix well.
8) Cover with a lid and cook in medium heat.Turn over the fish once
    (be careful).
9) When the water has almost dried up, add  green chillies,sugar,
    garam masala and kewra water, mix them well.
10) When the oil begins to float on top, turn off the heat.
      Serve hot with tandoori roti or rice.

Murg Musallam

murg musallam

Ingredients :

• Chicken : 1 whole about 600gms. Without feather and skin
• Turmeric powder : 1 tsp. + 1 tsp
• Kashmiri red chili powder : 1 tbsp. + 1tbsp
• Plain yogurt : 2 tbsp.
• Lime juice: 2 tbsp
• Basmati rice : 1/2 cup washed and soaked for 30 minutes
• Garam masala powder : 1 tsp + 1 tsp
• Egg : 2 hard boiled
• Saffron : 1 pinch strands soaked in warm milk
• Ghee /clarified butter :1 tsp. + 4 tbsp
• Onions  paste :2 medium
• Baby potatoes : 4 peeled
• Cardamom : 4
• Ginger garlic paste : 2 tbsp.
• Poppy seed paste : 2 tbsp.
• Cashew paste :2 tbsp.
• Rose water : 2 tbsp.
• Salt to taste
• Vegetable oil : 10 -12 tbsp

Procedure :

1) Wash the chicken and pat it really dry.

2) Now with a sharp knife make deep cut over thigh, drumsticks and breast
    part. Make some long deep cut on the joints as well. These cut will help
    to cook the chicken evenly and faster.

3) Marinate the chicken with 2 tbsp yogurt, lime juice, 1 tsp turmeric powder,
    1 tbsp kashmiri red chili powder and 1 tsp salt. Make sure that you put the
    masala  inside the stomach as well. Keep it marinated chicken in refrigerator
   for 6-7 hours.

4) Take out chicken from refrigerator at least half an hour before you start
     cooking.  Mean while cook the rice till it is 90% done.

5) In a bowl take cooked rice and one by one add salt, ghee, saffron soaked
    in milk  and garam masala powder to it. Mix it gently with the rice so that
    the rice grains don’t break. Keep it aside.

6) Now take the marinated chicken and stuff one egg along with the masala
    rice inside its belly.With a needle and thread carefully sew the opening.

7) Heat about 10-12 tbsp. of oil in a flat pan and fry the whole stuffed
    chicken on medium heat till all sides turn golden brown. It takes about
    10-15 minutes. Remove the chicken on a plate.

8) Heat ghee in another wide pan. Add cardamom and wait till it stops
    spluttering. Add potatoes and fry till they are golden yellow.

9) Now add onion paste along with ginger garlic paste and fry on low heat
    till oil starts comesout from the masala.

10) Sprinkle rest of red chili powder, turmeric powder and garam masala.
      Mix well.

11) Add cashew, poppy seed paste, salt and cook till oil comes out.

12) Now add very little (1/2 cup)water and let it comes to boil.Add rose water.


13) Now gently add the fried chicken to it and apply the spice mixture all over
      it with a spoon.

14) Cook it covered on medium heat for 10 minutes before you flip the chicken
      over. Cook the other side for another 10minutes. By this time both chicken
      and potatoes will be nicely cooked.

15) Gently cut the stitches and remove the thread.

16) Pour the gravy on a serving plate and carefully place the stuffed chicken
      over it. Line up the potatoes and sliced egg.

     Serve with saffron rice. 

Sabji Diye Moong Dal / Moong Dal with Vegetables

Sabji diye moong dal

Preperation Time : 20-30 minutes
Cooking Time: 15-20 minutes
Serves :6-7

Ingredients :

• Moong dal / yellow split moong lentils : 1 cup soaked in water
• Carrots : 1/2 cup very finely chopped
• Green peas : 1/2 cup
• Cauliflower : 1/2 cup cut into very small pieces
• Bay leaf : 1 small
• Panch phoron : 1/4 tsp
• Dry red chili : 1
• Green chilies : 2-3
• Salt to taste
• Turmeric powder : 1/4 tsp
• Sugar : 1 tbsp
• Vegetable oil : 1 tbsp
• Ghee : 1 tsp

Procedure :

1) Wash and soak raw moong dal in water for 10-15 minutes.
2) Then pressure cook it with 2 and 1/2 cup of water and cook till
    dal is tender. (2 whistles).You can also boil dal in a pan by
    covering the lid on low heat and cook for 25-30 minutes.
3) In a pan heat 1 tbsp of oil and add a red chili, bay leaf, panch
    phoron and green chilies and wait for few seconds.
4) Now add vegetables and fry for 2 minutes in medium heat.
5) Now add salt and turmeric powder. Cover with lid and cook
    for another 9-10 minutes in medium heat till vegetables
    become soft.
6) Now pour boiled dal and cook for another 3-4 minutes in
      medium-high heat.
7) Add sugar and mix it well.
8) Add a tea spoon of ghee mix it with dal and turn off the heat.
    Serve hot with steam rice.

Saffron Rice / Kesari Bhaat

saffron rice

Ingredients :

• Basmati rice : 2 cups
• Cumin seeds : 1/2 tsp
• Saffron / kesar : 1/4 tsp soaked in 1/4 th cup of warm milk
• Salt to taste
• Sugar : 1 tbsp
• Ghee : 2-3 tbsp

Procedure :

1) Wash rice and soak for 30 minutes in water.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 on medium heat till it melts.
    Temper with whole cumin seeds. Add rice to it and fry it for
    2-3 minutes.
4) Add salt, sugar. Pour saffron soaked in  milk over the cooked
    rice and cover. Mix them well and cook for 4-5 minutes in
    medium-low heat.Let it stand for 10 minutes.
  Serve hot with Mutton curry, Chicken chaap.

Chicken Pakora

chicken pakora

Ingredients:

• Chicken : 1/2 lb breast cut into small pieces 
• Ginger paste : 1 tsp
• Garlic paste : 1 tsp
• Green chili : 2 chopped
• Lime juice : 2 tbsp
• Vinegar : 1 tsp
• Salt to taste
• All purpose flour/maida : 2tbsp
• Corn starch : 2 tbsp
• Rice flour : 2 ttbsp
• Egg :1
• Vegetable oil for deep frying

Procedure:

1) Clean chicken pieces and pat them dry. In a bowl marinate chicken pieces
     with ginger-garlic paste,lime juice,salt,vinegar and chopped green chilies
     for 2- 3 hrs.
2) In another bowl combine flour, cornstarch, rice flour, salt. Whisk them
    well.Add one egg to it and mix well so that there is no lumps. Pour little
    water at a time to make a smooth thick batter.
3) Heat oil in a frying pan.
4) Take each chicken pieces, dip in the batter and gently release them one
    by one in  the hot oil. Turn the heat to medium and fry them till you see
    the outer coating starts  changing the color. Crank up the heat to high and
   fry the pakoras for few more  minutes till the coating turns golden brown
   and becomes crispier.
     Serve with  ketchup and salads.

Bengali Style Masoor Dal / Bengali Style Red Lentil Dal

masoor dal

Preparation Time : 15 minutes
Cooking Time : 20-25 minutes
Serves :4-5

Ingredients :

• Masoor Dal / red lentil dal : 1cup
• Onion : 1 very small finely chopped
• Garlic Cloves : 2-3 finely chopped
• Green chilies :3-4 slited
• Panch phoron : 1tsp
• Salt to taste
• Turmeric powder : 1/4 tsp
• Mustard oil : 1 tbsp
• Sugar : 1 tsp (Optional)

Procedure :

1) Wash and soak masoor dal for 15 minutes.
2) Take a pan and boil 1 cup Masur Dal with 2 and ½ cups of water,
     a pinch of turmeric and chopped garlic. Boil until dal is fully
     cooked. Pour it in a bowl.
3) Heat oil in the same pan, add green chilies and panch phoron.
    Wait for few seconds.
4) Now add chopped onion and fry till its colour changes to golden
    brown.
5) Add boiled dal and mix well.
6) Add salt, sugar and a cup of boiling water. (If you feel you need
    to add more water do so.) Cook till you hear a nice bubbling sound.
    Stir infrequently during this process.
7) Continue cook till the thickness of the dal is according to your liking.
     Garnish with chopped coriander leaves.

Macher Matha Diye Bandhakopi / Bengali style Cabbage Curry with Fish Head

macher matha diye bandha kopi

Ingredients:

• Cabbage / bandha kopi : 1 small size (thinly sliced)
• Rohu (rui)/ Katla /Hilsa (ilish) : head 1 whole (cut into halves)
• Potato : 1 large (cut into small cubes)
• Green peas : 1/4 cup
• Bay leaf : 2 medium
• Panch phoron : 1 tsp
• Green chilies : 2-3 chopped
• Ginger  paste : 1 and 1/2 tbsp
• Cumin powder : 1 tsp
• Coriander Powder :  1 tsp
• Garam masala powder : 1/4 tsp
• Turmeric powder : 1tsp
• Chilli powder 1/2 tea spoon
• Salt  to taste
• Sugar :1 tbsp
• Mustard oil /  vegetable oil 
• Ghee/ clarified butter 1 tea spoon

Procedure :

1) Clean fish head and marinate with salt and turmeric powder.
2) Heat 5-6 table spoon oil in a pan very well and add fish heads to
    it.Fry the fish heads really well. Take out  from oil and keep
    separately. Let it cool down and break it into small pieces.
3) Take a heavy bottom pan add 3-4 tbsp oil heat it and add potato
     pieces. Fry it till light brown and keep it aside.
4) In the same oil add bay leaf, panch phoron, green chilies . Fry for
    few seconds.
5) Add cabbageand green peas. After that add ginger paste, cumin
    seeds, turmeric powder ,little salt( Be careful as fish head contains
    salt),  coriander powder, red chilli powder and mix them well . Cover
   with lid and cook in medium heat till cabbage is almost done.
6) Now add potatoes and fried fish head mix well .Sprinkle little water
    if needed. Keep checking occasionally.Again cover it and cook till
    they are fully cooked.
7) Now add sugar and sprinkle garam masala powder. Cook for another
    1-2 minutes.
8) Add a tsp of ghee and mix well and turn off the heat.
    Serve hot with steam rice and dal.

Kheer ChamCham

kheer chamcham

Ingredients :

• Milk : 1 liter (4 cup)
• Lemon juice : 2-3 tbsp (2 lemons)
• Sugar : 2 cup
• Maida : 1 tsp
• Yellow color - less then 1 pinch
• Mawa - ¼ cup
• Cardamoms - 3-4 (peel and make powder)
• Sugar - 2-3 tbsp
• Pistachios - 7-8 (thinly sliced)
• Rose water - 2-3 drops

Procedure :

 1)  In a heavy bottom pan boil milk, stirring occasionally, making sure
      not to burn milk. As the milk comes to a boil, add the lemon juice
      gradually and stir the milk gently.Lower the heat. Almost in seconds
      you will see the milk curdle and clumps of white milk solids forming.
      When you see the greenish water separating ,take it off from heat.Let
      it sit for 4-5 minutes.

2)  Now drain the chhana using a strainer line with cheesecloth or muslin
     cloth. Next lightly rinse the chhana with water to remove the lemony
     taste and let it drain.Squeeze out the remaining water  from the chhana.
     It is very important that the chhana is drained of all excess water. To
     take out the excess water squeeze the cloth, or pressthe wrapped chhana
     under a heavy pan for about one hour.

3)  Once the chhana is drained, place on a dry, clean surface and knead the
     chhana for 8-10 minutes until the chhana is almost rolls into smooth soft
     dough.In the mean time, you add 1 tsp of maida and 2-3 drops of yellow
     food colour.Knead the chhana with the heel of your palm .The chhana
     will look like a smooth dough and your palm will  be little greasy from
     the fat of the chhana.

4)  Take small portion of it and roll into small balls between your palm. The
      balls should be smooth and firm.Now give Chamcham an oval shape and
      place it on a plate. Like wise prepare all Chamcham balls.Approximately
      9-10 cham cham will be made from this measure.

5)  In a heavy bottom pan make a syrup adding 4 cups of water and 2 cups
     of sugar. Keep it at medium high heat and  bring to boil. Add 2-3 crushed
     cardamom.

6)  Add all raw chhana balls to the syrup .Cover the pan with lid.Cook in high
     heat for first 4-5 minutes,then cook for another 20-25 minutes in medium
     heat.Now turn off  the heat and wait for 10-15 minutes.

7)  Take out Chamcham in any big bowl along with sugar syrup. Stuff cham-
      cham when it cools down completely.

8)  Peel cardamom and make powder. Mash mawa very finely with help of a
     spoon. Add powdered sugar and cardamom powder and knead really well.
     Stuffing is ready.

9)  After soaking Chamcham for 3-4 hours and cooling it down, take it out from
    sugar syrup.Chamcham has become cold, sweet and hard. Take when Cham-
    cham  and slit it from center keeping it joint from one side. Keep Chamcham
    in one hand and stuffing it with other hand. Garnish with 5-6 pistachios pieces.
    Like wise stuff all. Chamcham. Sprinkle rose water.

   Chamcham is ready.

Beet Root Chop

beet root chop

Ingredients :

• Beet root : 1large grated
• Potato : 1 large, boiled and mashed
• Carrot : 1 small grated
• Green peas : 1/4 cup boiled
• Green chillies : 2 chopped
• Fennel seeds: 1/2 tsp
• Ginger paste : 1 tbsp
• Salt to taste
• Red chili powder : 1tsp
• Turmeric powder : 1tsp
• Roasted peanuts : 1tbsp
• Raisins : 1 tbsp
• Roasted Cumin powder : 1/2 tsp
• Roasted Corriander powder : 1/2 tsp
• Roasted Fennel seeds powder : 1/2 tsp
• Egg: 1 beaten
• Bread crumb : 1 cup
• Vegetable oil to deep fry

Procedure:

1) Heat oil in a pan add fennel seeds.
2) Now add ginger paste and green chilies.Fry for 1 minute.
3) Add grated vegetables(beet root and carrots), stir them for few minutes.
4) Add turmeric powder ,salt,cumin powder,corriander powder,fennel seeds
    powder and red chili powder and cook till it become soft.
5) Add mashed potato and mix well.
6) Add boiled peas and roasted peanuts . Mix well.Fry them together for 4-5 minutes.
7) Cook till veggies mixed properly.Switch off and cool for sometime.
8) Take a small portion of vegetable and give it shape.
9) Take a bowl and beat an egg with pinch of salt.
10) Take some bread crumb in a plate.
11) Dip chop in egg and then roll it in crumb.
12) Then fry it in medium flame.
      Serve hot with salads and ketchup.

Mango Lassi

mango lassi

Ingredients :

• Mango pulp : 1 cup
• Plain Yogurt : 1 cup
• Ice cubes :10-12
• Sugar : 5 tbsp
• Milk : 1/4 cup
• Elaichi powder : 1/4 tsp

Procedure :

1) Pour mango pulp,yogurt,milk,sugar, elaichi powder and ice cubes into the
    bowl of a blender. Blend until smooth.

Aloo Matar Paneer

aloo matar paneer

Ingredients :

• Potato : 2 medium cut into cubes
• Paneer : 100 gm cut into cubes
• Green peas : 1/2 cup
• Bay leaves : 1 medium
• Panch phoron : 1/4 tsp
• Dry red chili : 2 
• Green chilies : 2
• Turmeric powder : 1/2 tsp
• Cumin powder : 1/2 tsp
• Kasmiri red chili powder : 1tsp
• Ginger paste : 1 tbsp
• Yogurt : 2 tbsp
• Salt to taste
• Sugar : 1 tbsp
• Garam masala powder : 1 tsp
• Kasoori methi : 1/4 tsp
• Ghee : 1tsp
• Vegetable oil : 3-4 tbsp

Procedure :

1) In a pan heat oil , fry paneer till lightly browned, stirring frequent
    and keep aside.
2) In the same pan add bay leaf, dry red chili, panch phoron and wait
    for few seconds.
3) Add potatoes and fry for 5 minutes in medium heat .
4) Now add turmeric powder , cumin powder, kashmiri red chili powder,
    ginger paste, salt and fry till oil comes out.
5) In a small bowl beat yogurt with little sugar.
6) Add green peas and mix well.
7) Now add yogurt and fry for another 2-3 minutes.
8) And paneer cubes and mix well.
9) Now add green chili and 1/2 cup of water.Cover and cook till potatoes
    are done.
10) Add sugar and mix well
11) Now sprinkle garam masala powder and mix well.
12) Sprinkle kasoori methi mix well and add a tsp of ghee.
       And turn off the heat.
      Serve hot with steam rice or roti.

Misti Polao

polao-mutton curry

Ingredients :

• Gobindobhog rice : 2 cups
• Cashew nuts :10-12
• Raisins : 14-15
• Jeera powder : 1/2 tsp
• Ginger paste : 1 tbsp
• Yellow food color : 2-3 drops
• Salt to taste
• Garam masala powder : 1 tsp
• Cloves : 4-5
• Bay leaves : 2 medium
• Sugar : 4-5 tbsp
• Ghee : 4-5 tbsp
• Warm water : 4 cups

Procedure :

1)  Wash and soak rice in water for 30 minutes.Drain the rice completely
      in a strainer after 30 minutes of soaking.
2)  In a bowl take soaked rice ,jeera powder,ginger paste,yellow food
     colour,salt ,cloves, garam masala and mix well.
3)  Heat a big heavy bottom vessel and add ghee.
4)  Tamper with bay leaves and then add rice. Cook in medium heat
     for 6-7 minutes .
5)  Add cashew nuts and raisins . Mix well.
6)  Mean while boil 4 cups of water in another pan .
7)  Add the boiling water to the rice.
8)  Bring heat to medium-low heat and cover the pan with lid and cook
     till big bubbles begin to form in 2-3 minutes.
9)  When the rice is 80% cooked, add sugar and cook till there is no
      visible water.
10) Turn the heat to low , do not open the lid and cook for another
       10 -12 minutes.
11) Now turn off the heat and fluff the rice with spoon and cover the
      pan for atleast 5-6 minutes.
      Serve hot with mutton kosha ,chicken curry or macher kalia.

Tomato Chutney

tomato chutney

Ingredients :

• Tomato : 4 large chopped
• Aam sotto / mango bar : 1/4 cup chopped soak in water for 2 hours.
• Khejur / date palm : 5-6 cut into 4 pieces
• Bay leaf : 1 small
• Methi seeds / fenugreek seeds :1/2 tsp
• Mustard seeds : pinch
• Dry red chilli : 1
• Ginger : Finely chopped 1/2 tsp
• Sugar : 5-6 tbsp
• Lime juice : 2 tbsp
• Cardamom powder : 1 tsp
• Vegetable oil : 1 tbsp
• Salt to taste

Procedure :

1) In a pan heat oil and add methi seeds and wait for few seconds till aroma
     comes out.
2) Remove all methi seeds from oil and then add mustard seeds, dry red chili
    and chopped ginger in the same oil.
3) After few seconds add chopped tomato and salt.
4) Cover and cook in medium heat till tomatoes becomes soft.
5) Now add khejur and chopped aam sotto and cook till water from tomatoes
     disappears.
6) Add lime juice ,sugar and cook for 6-7 minutes.(You can also add jaggery
     instead of sugar.)
7) Cook till becomes a thick mix.
8) Now sprinkle cardamom powder and turn off the heat.
     Serve it cool.

Palak Paneer

palak paneer

Ingredients :

• Spinach : 1 bunch
• Paneer : 200 gm cut into small cubes
• Onion : 1 small finely chopped
• Tomato :1 small finely chopped
• Green chillies :2-3
• Garlic : 5-6 cloves
• Bay leaves : 2 medium
• Cumin seeds : 1 tsp
• Turmeric powder : 1/4 tsp
• Red chili powder : 1/2 tsp
• Vegetable oil : 3-4 tbsp
• Salt to taste 
• sugar :1/2 tbsp
• Kasuri methi : 1/2 tsp
• Fresh cream : 2 tbsp

Procedure :

1)  Rinse the spinach very wall in water.

2)  Boil water in a pan with some salt.

3)  Switch off the fire and add the spinach leaves in the hot water.

4)  Close with a lid and let the spinach leaves sit in the water for
     2-3 mins.

5)  Drain and immediately add the leaves in a pan or bowl containing
     ice cold water. This helps in preserving the green color of the spinach.

6)  Drain and then make smooth puree of spinach in a blender with ginger,
     half garlic and green chilies.

7)  Now heat oil  in a pan and fry paneer cubes very lightly and keep aside.

8)  In the same oil add cumin seeds and bay leaves.

9)  Then add  onions and fry till they become brown.

10) Now add the rest garlic and tomatoes and fry till they become soft.

11) Add the turmeric powder, red chili powder ,stir and fry for some
     seconds.

12) Add the spinach puree and add some water if required.  Simmer for
      6-7 minutes or more till the spinach is cooked.

13) Lastly add salt and garam masala.

14) Add the paneer cubes and cook the gravy till the paneer cubes become
      soft and succulent.

15) Add cream and mix well.Simmer for 30 seconds or a minute.

16) Now sprinkle crushed kasuri methi leaves.

      Serve hot with some rotis, naan or jeera rice.

Tangra Macher Jhol /Tangra Fish Curry

tangra macher jhol

Ingredients :

• Tangra Fish : 500 gm
• Onion : 1 small grated
• Potato : 1 large cut into medium pieces
• Tomato : 1 small finely chopped
• Bay leaf : 1 medium
• Dry red chili : 2
• Panch phoron : 1/2 tsp
• Cinnamon :1 " 
• Cardamom : 2-3
• Ginger paste : 1 tbsp
• Cumin powder : 1/2 tsp
• Turmeric powder : 1 tsp
• Kashmiri red chili powder : 1tsp
• Green chilies :2-3
• Water : 1 and /2 cup
• Sugar : 1tsp
• Salt to taste
• Garam masala powder : 1 tsp
• Vegetable oil /Mustard oil : 5-6 tbsp

Procedure :

1) Clean and wash tangra fishes and marinate with turmeric powder and
    salt for 10-15 minutes.
2) Fry tangra fishes and keep aside.
3) In a pan heat oil and add bay leaf , dry red chilies , panch phoron,
    cardamom, cinnamon and wait for few seconds .
4) In the same oil add grated onions and cook till its colour changes to
    light brown .
5) Add potato pieces and fry with onion for 3-4 minutes in medium heat .
6) Now add chopped tomato and cook for another 2-3 minutes.
7) Now add ginger paste, cumin powder, turmeric powder , little salt ,green
    chililes , kashmiri red chili powder and cook them in medium heat till raw
    smell of masala goes away and oil comes out from masala.
8) Add  water and cover the pan with lid and cook till potatos are almost done.
9) If required you can add more water and add fishes .
10) Add little sugar and sprinkle garam masala powder and cover and cook
    in medium heat for another 6-7 minutes . Now turn off the heat.

     Serve with steam rice.

Chicken Curry With Poppy Seeds / Posto Chicken

posto chicken

Ingredients :

• Chicken : 500 gm
• Onion : 1 medium Finely chopped
• Lime juice : 1tbsp
• Ginger paste : 1 tbsp
• Garlic paste : 1 tbsp
• Turmeric powder : 1tsp
• Mustard oil : 1tbsp
• Poppy seeds : 3-4 tbsp paste
• Green chilies 3-4 chopped
• Cloves /Laung :4 
• Elaichi/ cardamom : 3-4
• Dalchini/ cinnamon :1"
• Mouri /fennel seeds : 1 tsp
• Tomato : 1 medium chopped
• Kashmiri red chili powder : 1 tsp
• Garam masala powder : 1tsp
• Salt to taste 
• Water : 1/2 cup
• Cilantro leaves : 1 tbsp chopped 
• Vegetable oil : 4-5 tbsp

Procedure :

1) Take a large bowl and  marinate chicken with lime juice , ginger -garlic
     paste,  turmeric powder and mustard oil for 1 hour.

2) In a heavy bottom pan / kadai put oil and tamper it with cloves , cardamom,
     cinnamon and fennel seeds.

3) Now add chopped onions and fry them till its colour changes to light brown.

4) Add chopped tomato and cook for 2-3 minutes.

5) Now add poppy seeds paste, green chilies, red chili powder, garam masala
     powder and fry them till the masala looks cooked and oil comes out from
     masala.

6) Add marinated chicken ,salt and water. Mix them well .Cover and cook in
    medium heat till chicken becomes soft and fully cooked .

7) Garnish with fresh chopped cilantro leaves.

     Serve with steam rice , roti or paratha.