Doi Potol

Doi Potol

Ingredients :

• Potol/parwal : 10 -12
• Cumin seeds : 1/2 tsp
• Green chilies : 3
• Tejpata : 1 small
• Onion paste : 1 tbsp
• Ginger paste :1/2 tbsp
• Garlic paste : 1/2 tbsp
• Yogurt : 2 tbsp
• Turmeric powder : 1/2 tbsp
• Salt to taste
• Sugar : 2 tsp
• Cumin powder : 1 tsp
• Garam masala powder: 1 tsp 
• Mustard oil : 3 tbsp

Procedure :

1.  First peel potol and keep it whole.Wash it.

2.  In a kadai heat 3 tbsp of oil and add all

     potols. Fry them till its colour changes. 

     Transfer them to a bowl and keep aside.

3.  In the same oil add a tejpata, few cumin 

     seeds. Wait for few seconds.

4.  Now add onion, ginger and garlic paste.

     Add salt, cumin powder, turmeric powder.

     Mix them well and cover and cook till

     oil comes out from masalas.

5.  This time add potol , stir it well. Now in 

      bowl take yogurt and sugar. Beat it well.

      Pour it in kadai.

6.   If required add very little water. Cook till

      potol are fully cooked and gravy becomes

      thick. Lastly sprinkle garam masala, mix 

      it well. Turn off the heat and transfer doi

      potol to a serving dish.

      Serve it with steam rice.

      Happy Cooking!!

Fulkopi Diye Macher Jhol

fulkopi diye macher jhol

Ingredients:

• Rohu fish / rui fish : 4 pieces 
• Potato: 1 medium cut into thick wedges
• Cauliflower: 5-6 big florets
• Tomato: 1 medium chopped
• Green chilies: 2-3 pieces
• Bay leaf : 2 small
• Cumin seeds : 1/2 tsp
• Dry red whole chili : 2 
• Cilantro leaves: 2-3 tbsp finely chopped
• Onion paste: 2 tbsp 
• Garlic :1 tsp
• Ginger paste : 1 tbsp
• Cumin powder: 1 tsp
• Coriander powder: 1 tsp
• Kashmiri red chili powder: 1tsp
• Turmeric powder :1 tbsp
• Salt to taste
• Sugar: 1 tsp
• Garam masala powder : 1/4 tsp 
• Mustard oil: 6-8 tbsp 

Procedure:

1) Wash the fish pieces and smear with salt and 

     turmeric.Keep aside.

2) Heat 5 -6 tbsp of oil in a heavy bottom pan or 

     Kadai.Put the fish pieces one by one. Fry till

     golden brown on each side. Drain and keep aside.

3) In the same oil add the cauliflower and potato 

    pieces. Fry till light golden in colour. Drain and 

    keep aside.

4) Now add the rest of the oil in the same kadhai , 

    heat it. Temper it with bay leaf, cumin seeds, 

    dry red whole chili.

5) Now add the onion and garlic paste. Fry on 

    medium heat till the raw smell is gone. Now 

    add chopped tomato-ginger paste, cumin powder, 

    coriander powder, turmeric powder, kashmiri red 

    chili powder and salt. Fry on medium heat till oil 

    start to separate at the sides.

6) Now add all fried cauliflower and potatoes.Mix 

    them with masala and then add 2 cups of warm 

    water .Cover and cook till all vegetable becomes 

    soft.
7) Add fish pieces. Cover again and let it soak all the

    flavours. Check the seasoning. Finally sprinkle 

    sugar and garam masala powder.Mix well. Add 

    chopped coriander leaves. Cover and let it cook 

   for 2 minutes.Turn off heat.

   Serve hot with steamed rice.

   Happy Cooking!!

Radish With Milk / Dudh Diye Mulo

dudh diye mulo

Preparation Time : 10 minutes
Cooking Time :15-20 minutes

Ingredients :

• Mulo /raddish : 1 medium thinly sliced
• Milk : 1 cup
• Methi seeds /fenugreek seeds : 1/2 tsp
• whole jeera : 1/4 tsp
• Green chilies : 2-3 slited
• Bay leaf : 1 medium
• ginger paste : 1/2 tsp
• Bori : 3-4
• Salt to taste
• Sugar : 1 tsp
• Cardamom powder : 1/2 tsp
• Vegetable oil : 2-3 tbsp
• Ghee : 1/2 tsp

Procedure:

1) In a pan boil water and then add sliced radish and 

    boil for 3-4 minutes.After that take out steamed 

    radish out of water and keep aside.
2) In a kadai or pan heat 1 tbsp oil .Fry bori . Take 

    out from oil and keep aside.
3) In the same pan add remaing oil ,heat it and temper

     it with methi seeds and green chilies.
4) Now add steamed raddish .Fry them . Add salt mix 

    them and fry for 2 minutes in medium heat.
5) After that add ginger paste and give a good mix 

     and cook it for another 5 minutes till raw smell 

     of ginger goes away.

6) Pour milk to raddish.Cover and cook in low-medium

    heat until raddish becomes soft. Don't worry if milk 

    gets curdle ,when milk will get dry ,curry will look 

    good.
7) Add sugar ,cardamom powder and bori.Mix them 

    well.
8) Add ghee , mix them  and now turn off the heat.
 
   Serve hot with steam rice.

   Happy Cooking!!

Sorshe Begun / Eggplant with Mustard Sauce

sorshe begun

Preparation Time : 10 minutes
Cooking Time : 20-25 minutes

Ingredients :

• Eggplant : 1 large cut into longitudinal pieces
• Onion : 1/4 cup cut into very thin slices
• Kalonji /kalo jeera : 1/4 tsp
• Green Chilies :3-4 slited
• Mustard paste : 2 tbsp
• Poppy seeds paste : 2-3 tbsp
• Salt to taste
• Sugar : 1/2 tsp
• Mustard oil : 7-8 tbsp

Procedure :

1) First cut eggplant into longitudinal pieces.
2) In a kadai / pan heat oil and then add eggplant 

     pieces and fry them well till they becomes soft.

    Take out from oil and keep aside.

3) In the same oil add kalonji and wait for few 

     seconds. And add green chilies.
4) Add onion slices and fry them for few minutes.
5) Now add poppy seeds paste and mustard paste. 

    You can only use mustard paste.Add salt.Fry it  

    till oil comes out.
6) Add fried eggplant and mix with mustard paste.
7) Add half cup of water.Cover and cook for 5-6 

     minutes in medium heat.
8) Add sugar mix it well.Now turn off the heat.

     Put it in a serving dish.
 
   Serve hot with steam rice. 

    Happy Cooking!!

Anarosher Chatni / Bengali Pineapple Chutney

anarosher chutney

Preparation Time : 10 minutes
Cooking Time : 30 minutes

Ingredients :

• Pineapple : 2 cup chopped
• Methi /fenugreek seeds : 1/4 tsp
• Dry red chili : 1 
• Ginger paste : 1/4 tsp
• Salt to taste
• Sugar : 1/2 cup (You can add more or less as per your taste)
• Raisins :10-12
• Cashew nuts : 1 tbsp
• Lemon juice : 1 tbsp
• Cardamom powder : 1/2 tsp
• Mustard oil : 1 tbsp

Procedure :

1)  If you use fresh pineapple then you have to pressure 

      cook it till it becomes soft.Now strain water and 

      make a paste of boiled pineapple and keep aside.

2)  Now heat oil in a kadai .Then add methi seeds and 

     dry red chili and wait for few seconds.
3) Add ginger paste and fry for a minute.Now add 

     pineapple paste and fry for 5-7 minutes in medium 

     heat Add salt.
4) Then add sugar and cook till sugar melts.
5) Add raisins and cook for 8-10 minutes in medium heat.
6) Now add lemon juice and mix it well . Adjust salt and  

    sugar taste.Cook for  4-5 minutes.
7) Sprinkle cardamom powder and mix well.Turn off the gas.

     Serve either chilled or at room temperature.

     Happy Cooking!!

Koraishutir Kochuri / Green Peas Kachori

koraishutir kochuri

Preparation Time : 20-25 minutes
Cooking Time : 20-25 minutes

Ingredients :

• Koraishuti / green peas : 1 cup frozen or fresh
• Green chilies : 1-2 
• Ginger : 1/4 tsp
• Ajwain : 1/4 tsp
• Hing /Asafoetida : pinch
• Salt to taste
• All purpose flour : 2 cup
• Vegetable oil : 2-3 tbsp
• Sugar : 1 tsp
• Oil for deep frying 

Procedure :

1) If you are using frozen green peas,then defrost them.

    Then make a fine paste of green peas, ginger and 

     green chilies with very little water.

2) Now in a frying pan heat 1 tbsp of oil then add 

    ajwain and hing ,wait for few seconds.Add the 

    smooth paste of green peas and little sugar if peas
    are not sweet,fry it till water from paste evaporates 

    and the mixture becomes dry.Now the stuffing is 

    ready and keep it aside and let it cool down.
3) In a large bowl take flour ,salt ,sugar and 2 -3 tbsp 

    oil.Mix them well.Now firstly add 1/2 cup of water

    and make a dough .If reqiued add little more water   

    gradually till dough is soft.Now cover the dough 

    with a damp cloth and keep it for 10-15 minutes.
4) Now take a small portion of dough in hand and 

    make a round ball.Then make a small disc by 

    pressing it with your palm and put a small ball (

    1 tsp) of stuff in the center of disc.Now bring all 

    sides together and cover the opening. Keep them 

    aside for 10 minutes.Cover it with a wet kitchen 

    towel.
5) Now roll out by applying oil on both sides. Roll 

     it gently. Put the joint side in bottom.
6) Take oil for deep frying in kadai or frying pan

     and heat it. Deep fry the  kochuri.

    Serve hot kochuries with potato curry or chana dal.