Cauliflower Roast

cauliflower roast

Preparation Time : 10 minutes
Cooking time : 15-20 minutes
Serves : 4

Ingredients :

• Cauliflower : 1 small
• Potato : 1 medium cut into small pieces
• Onion : 1/2 cup chopped
• Tomato : 1 small chopped
• Garlic : 3-4 cloves chopped
• Green chili : 1 
• Bay leaf : 1 small
• Cumin seeds : 1/4 tsp
• Cumin powder : 1/2 tsp
• Corriander powder : 1/2 tsp
• Ginger paste : 1 tsp
• Kashmiri red chili powder : 1/2 tsp
• Garam masala powder : 1/4 tsp
• Turmeric powder : 1/4 tsp
• Salt to taste
• Sugar : 1/2 tsp
• Coriander leaves : 2 tbsp chopped
• Vegetable oil : 2 tbsp

Procedure :

1) In a kadai / pan add oil and heat it.Temper it with bay leaf and cumin seeds.
2) Add all ingredients in kadai.Mix them well .
3) Now cover the kadai/ pan with a lid and cook for 15 -20 minutes in medium heat.
4) Stir occasionally to avoid burning of vegetables.If required add very little water.
5) Cover and cook untill potatoes and caulifower becomes soft.Turn off the heat.

Serve hot with steamed rice / roti.

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!!

Yummy Vegetable Soup

vegetable soup

Preparation Time : 5 minutes
Cooking time : 10 minutes

Ingredients :

• Carrots: 1 medium cut into small cubes
• Beet root :1 small cut into small cubes
• Spinach : 2 cups chopped
• Potato : 1 medium cut into small cubes
• Green chilies : 1-2 
• Masoor dal/ pink lentils : 1 handful
• Garlic : 3-4 cloves chopped
• Ginger : 1 tbsp very finely chopped
• Salt to taste 
• Vegetable oil/olive oil : 1 tsp

Procedure :

1) Cut all vegetables into small cubes.
2) Clean and wash masoor dal .
3) Take a pressure cooker and put all ingredients .Pressure cook for 2-3 whistles.

     Serve hot.

Begun Diye Ilish Macher Jhol / Hilsa Fish With Eggplant

begun diye ilish macher jhol

Preparation Time : 5 minutes
Cooking Time : 20-25 minutes
Serves :2-3

Ingredients :

• Ilish mach : 2-3 pieces 
• Potato : 1 very small cut into thin pieces length wise
• Begun/eggplant :1 small cut into length wise
• Kalojeera / kalonji : 1/2 tsp
• Salt to taste
• Turmric powder : 1/4 tsp
• Cumin powder : 1/2 tsp
• Ginger paste : 1 tsp
• Green chilies : 4 
• Mustard oil 

Procedure :

1) Heat oil in a pan and fry ilish pieces very lightly and keep aside.
2) In the same kadai or pan add  2tbsp oil ,heat it and then fry eggplant pieces.
     Cover and cook them till they are soft.Take them out from oil and keep aside.
2) Now add 2 tbsp oil in the pan heat it and temper it with kalonji.
3) Add potato pieces and fry it for 2 minutes.
4) Now add slited green chilies ,turmeric powder, ginger paste ,cumin powder and
    little salt.Mix them well and saute for another 5 minutes till raw smell of masala
    goes away.
5) Add 1 cup of water .Let it boil and cook till potatoes are 70 % done.
6) Now add fried eggplant and fish pieces .Cover and cook till all the veges are
    completely done.If required add some more water.Simmer and cook for 10 minutes
    and more.Check the salt.Turn off the heat.

    Serve hot with steam rice.

Fish chop

fish chop

Preparation Time : 30 minutes -1 hour
Cooking Time : 10 minutes
Serves  : 4-5

Ingredients:

• Tuna fish : 1 can
• Potato : 1 large boiled
• Onion : 1/2 cup finely chopped
• Garlic : 3-4 chopped/ crushed
• Ginger : 1/2 tsp
• Cumin powder :1/2 tsp
• Coriander powder: 1/4 tsp
• Salt to taste
• Green chilies : 3 chopped
• Bread crumb : 1 cup
• Egg : 1
• Garam masala powder : 1/2 tsp
• Kashmiri red chili powder : 1/2 tsp
• Sugar :1/2 tsp
• Cilantro : 1 tbsp finely chopped
• Vegetable oil for deep frying

Procedure :

1) Drain water from caned tuna and keep it aside.

2) In a kadai add 2 tbsp oil ,heat it.Then add finely chopped onion , crushed garlic
    and chopped green chilies.Fry it for 1-2 minutes.
3) Now add ginger paste,cumin powder,coriander powder,kashmiri red chili
     powder and very little  salt as caned fish contains salt .Mix them together and
     fry for 3-4 minutes.
4) Now add fish and smashed potato .mix them very well with fried masala.Cook
     for 5-7 minutes in medium-high heat .
5) Add little sugar ,chopped cilantro,garam masala powder .Stir them well and
    cook for another 2-3 minutes.Adjust the salt.
6) Cook till all the masala and fish mixed properly.Keep them in a plate. Let
     it cool down and keep it in a refrigerator for atleast an hour.
7) Take a small portion of mixture and give it shape(round ,flat like patties or
     cylindrical) and keep aside.
8)  Now take a bowl and beat an egg with pinch of salt.
9) Take some bread crumb in a flat plate.
10) Dip chop in egg and then roll it in crumb.
11) Then deep fry it in medium flame till chop becomes crispy and its colour
      changes to golden brown. Take them out from oil and put it over a kitchen
      paper napkin to soak the excess oil.
   
       Serve hot with salads and ketchup.

Mochar Ghonto / Bengali Banana Blossom Curry

mochar ghonto

Preparation Time : 45 minutes
Cooking Time : 35-40 minutes
Serves : 4-5

Ingredients:

• Mocha or Banana Blossom : 1 medium
• Potato : 1 medium cut into small cubes
• Whole Red Chillies : 1-2
• Bay leaf : 1medium
• Panch phoron : 1/2 tsp
• Green chilies : 2
• Gobindo bhog rice : 2-3 tbsp
• Cumin powder : 1/2 tsp
• Corriander powder : 1/2 tsp
• Ginger paste : 1 tsp
• Turmeric powder : 1/2 tsp
• Kashmiri red chili powder : 1/2 tsp
• Peanuts : 2 tbsp
• Garam Masala Powder : 1tsp
• Sugar : 1 tsp
• Salt to taste
• Sugar : 1 tsp
• Ghee : 1 tsp
• Vegetable oil/ mustard oil : 3-4 tbsp

Procedure :

1) First clean and wash mocha and chop them very fine.Soak them in water
    with little turmeric powder.Soak rice in water for 5-10 minutes.
2) In a kadai or pan heat oil and then add strained rice and fry till all the rice
    stick with each other and its colour will become golden white.Take out
    rice from oil and keep aside.
3) In the same oil fry cube potatoes and fry it till golden brown. Take them
    out from oil and  keep aside.
4) In the remaining oil add bay leaf ,panch phoron,green chilies and fry them
    for 20 seconds.
5) Now add strained mocha and add salt and turmeric powder,mix them well.
    Cover with a lid and cook for 10 minutes in medium heat.( You can also
    pressure cook mocha and use boiled mocha.)
6) Now add cumin powder,corriander powder,ginger paste,kashmiri red chili
    powder ,mix them well.Cover and cook till raw smell of masala goes away.
7) Now add potato pieces,peanuts and fried rice with 1/4 cup of water ,stir it.
    Cover it and cook till potatoes and rice becomes soft.You will notice oil starts
    separating.
8) Spinkle garam masala powder,sugar and ghee. Mix them well .And cook for
    another few minutes.Turn off the heat.

    Serve hot with steam rice.

Mutton Korma

mutton korma

Preparation Time : 20 minutes
Marination Time : 1 hour or overnight
Cooking Time : 2 hours

Ingredients :

• Mutton : 4 lb
• Onion : 2 cups thinly sliced
• Potato : 1 medium cut into half (optional)
• Dry red chili : 2
• Bay leaf : 1 large
• Cardamom : 4-6 
• Cinnamon : 2"
• Cloves : 4-6
• Yogurt : 1/2 cup
• Garlic paste : 4-5 cloves
• Ginger paste : 2 tbsp
• Turmeric powder : 1 tsp
• Kashmiri red chili powder : 1-2 tsp
• Salt to taste
• Mustard oil : 2 tbsp + 7-8 tbsp
• Cumin powder : 1 tsp
• Corriander powder : 1 tsp
• Coconut milk : 1/4 cup
• Cashew nut paste : 1/4 cup 
• Garam masala powder: 1 tsp

Procedure :

1) Marinate mutton with yogurt,garlic paste , ginger paste,turmeric
    powder,kashmiri red chili powder,salt and 2 tbsp mustard oil and
    keep it over night or you can keep it for an hour or 2 hour.
2) In a heavy bottom big pan or kadai heat remaining oil and fry potatoes
    till golden brown and keep aside.
3) In the same oil add bay leaf,cardamom,cinnamon,cloves ,dry red chili
    and fry it for few seconds.
4) Now add sliced onion and fry till and translucent.
5) Add marinated mutton ,cumin powder,corriander powder and cook for
    30-35 minutes till oil comes out from mutton and masala.
6) Add coconut milk and cashew nut paste and mix them well.Cook for
    another 15 minutes.
7) Now transfer the mutton and fried potatoes to a pressure cooker.Check
    the seasoning.
8) Add 1 cup or 1 and 1/2 cup of warm water and garam masala powder.
    Mix them well.
9) Close the lid and pressure cook the mutton till mutton becomes almost
    soft.Wait till pressure cooker releases steam naturally.

   Serve hot with Pulao or steam rice.

Kundru Potato Curry

kundru potato curry

Preparation time : 10-15 minutes
Cooking time : 20-25 minutes
Serves : 4

Ingredients :

• Kundru / tindora : 10 -12 cut into 4 pieces,length-wise
• Potato : 1 medium cut into thin long pieces
• Onion : 1/2 cup cut into thin slices
• Bay leaves : 1 small
• Cumin seeds : 1/2 tsp
• Green chilies : 2-3 cut length-wise
• Ginger paste : 1 tsp
• Cumin powder : 1 tsp
• Corriander powder : 1/2 tsp
• Turmeric powder : 1/2 tsp
• Salt to taste
• Sugar : 1 tsp
• Garam masala powder : 1/2 tsp
• Vegetable oil: 4-5 tbsp

Procedure :

1) In a pan heat oil and add bay leaf and cumin seeds. Fry for 1 minutes.
2) Now add kundru slices , potato slices and onion slices.
3) Add salt and turmeric powder .Mix well and fry for 5-6 minutes in
    medium heat.
4) Add ginger paste,cumin powder,corriander powder and green chilies.
    Mix them well with vegetables.Cook for 5-6 minutes in medium untill
    raw smell masala goes away.
5) Pour very little water and cover the pan with a lid and cook till vegetables
    become soft.
6) Now add sugar and garam masala powder .Mix well.Cook for 1-2 minutes
    in medium heat.Turn off heat.

    Serve hot with steam rice.

Masala Sandwich

masala sandwich

Preparation Time : 15 minutes
Cooking Time : 10-12 minutes
Serves:2

Ingredients :

• Bread : 4 slices
• Potato : 1 large, boiled and smashed
• Onion : 1/4 cup finely chopped
• Garlic : 1 clove finely chopped
• Cumin seeds : 1/2 tsp
• Green chili: 1 tsp finely chopped
• Ginger paste : 1/2 tsp
• Cumin powder : 1/2 tsp
• Vegetable oil : 1 tbsp
• Salt to taste
• Chat masala : pinch
• Butter : 1tbsp

Procedure :

1) Boil potato and smashed it . Keep aside.
2) In a frying pan heat oil and cumin seeds.Let them splutter.
3) Add onions and chopped garic. Fry the onions till transparent.
4) Add chopped green chili. Add ginger paste,cumin powder and salt.
    Fry it for 2-3 minutes.
5) Add smashed potato.Mix the stuffing very well.cook for 5 minutes.
    Turn off the heat. Let the mixture cool before you start using it for
    the sandwich.Sprinkle chat masala over masala and mix them well.
6) Cut the edges of the bread. Cut the bread in triangular shape.
7) Apply butter evenly on the bread on both sides.
8) Put and spread potato mixture on one bread and cover it with another.
9) In a  sandwich maker, toaster or grill, toast or grill the sandwich till
    browned from both sides.
10) It will become crisp from outside and soft from inside.

    Serve hot.

Aloo Bhaja / Crispy potato fry

aloo bhaja

Preparation Time : 20-25 minutes
Cooking Time : 15 - 20 minutes
Serves : 6-7

Ingredients :

• Potato : 2 large 
• Salt : 1 tsp
• Vegetable oil for deep frying
• Black salt: pinch (Optional)

Procedure :

1)  Cut potatoes into thin round slices. You don't need to peel them. Now
     with a very sharp knife cut them into very fine juliennes. . Make sure to
     soak them in water as soon as you cut them other wise its colour will
     change to black.
2) After you are all done with cutting . Strain it in a strainer and wash
    thoroughly.Strain excess water. Add salt and mix them well. Keep it
    aside for 5-10 minutes.
3) Now heat oil in a pan till smokes comes out.Now reduce the heat to
    medium.
4) In hot oil add a handful of potato juliennes at a time and keep it stirring
    continuously with a perforated spoon( in bengali it is known as jhanjri)
    for even cooking to prevent formation of any lumps.Fry them till it
    becomes crispy.
5) Remove from oil with the help of perforated spoon .Drain them on a
    paper towel to remove excess oil.Cool it completedly and keep it in a
    air tight container.

     Sprinkle pinch of black salt over aloo bhaja.
     Serve them with hot steam rice and dal.

 

Bandhakopi r Kofta / Cabbage Kofta Curry

kofta curry

Preparation time : 30-35 minutes
Cooking Time : 30-35 minutes
Serves : 4

Ingredients :

• Cabbage : 2 cup grated
• Onion : 1/2 cup finely chopped (optional)
• Besan : 2 tbsp
• Maida : 1 tbsp
• Rice flour : 1 tbsp
• Red chili powder : 1 tsp + 1 tsp
• Cumin powder : 1 tsp + 1tsp
• Salt to taste
• Garam masala powder : 1/2 tsp + 1 tsp
• Potato : 1 medium cut into small cubes
• Tomato : 1 small finely chopped
• Ginger paste : 1 tbsp
• Bay leaf : 1 medium
• Panch phoron : 1/2 tsp
• Dry red chili : 2 
• Green Chilies :2-3
• Turmeric powder : 1/2 tsp
• Sugar to taste
• Ghee : 1tsp
• Vegetable oil / mustard oil

Procedure :

1) In a bowl take cabbage , salt ,besan, maida,rice flour, 1 tsp cumin
    powder, 1 tsp red chili powder and 1/2 tsp garam masala powder.
    Mix them alltogether.Adjust besan and rice flour as needed other
    wise it will become soft and watery. Make small balls with this
    mixture.

2) In a pan heat oil and fry koftas  in batches of 4 to 5  and fry them
    till they are golden brown in colour. After frying, keep them aside
    in another container.

3) Heat oil in a heavy bottom pan/ kadai .Temper oil with bay leaf,
    dry red chili and panch phoron.

4) Add potatoes and fry them till its colour changes to light golden
    colour.

5) Add chopped tomato, green chilies , turmeric powder and very
    little salt. Remember koftas had salt in them, so you have to add
     salt carefully.Mix them well.Fry in medium heat and cover the pan. 

6) After tomatoes become soft add ginger paste, cumin powder,red
    chili powder and cook till raw smell of masala goes away.

7) Add a cup of water and mix them well . Cover and cook till
    potatoes become soft. 

8) Now add fried koftas ,sugar and sprinkle garam masala powder.
    Add ghee and mix them well. Cook for 2 minutes.Turn off the heat .

   
    Serve hot with steam rice.

     

Aloo Potol er Dalna

aloo potoler dalna

Preparation Time :10-15 minutes
Cooking Time : 20 -25 minutes
Serve : 4

Ingredients :

• Potol /parwal : 12-14
• Potato : 1 large cut into small cubes
• Cardamom : 2-3
• Bay leaf : 1 small
• Dry red chili : 2 
• Panch phoron : 1/4 tsp
• Cinnamon : 1 & 1/2 "
• Cumin powder :1 tsp
• Ginger paste : 1 tsp
• Coriander powder : 1/2 tsp
• Turmeric powder : 1 tsp
• Salt to taste
• Sugar : 1 tbsp
• Tomato : 1 medium chopped
• Kasmiri red chili powder : 1 tsp
• Green chilies :2 -3
• Garam  masala powder : 1/2 tsp
• Ghee : 1tsp
• Mustard oil : 5- 6 tbsp or more

Procedure :

1) Peel the skin of parwal /potol and cut into halves.
2) Heat mustard oil in a pan and fry potol with pinch of turmeric
    till they are light golden colour.Remove from oil and keep aside.
3) Heat some more oil in the pan and temper the oil with bay leaf,
    cardamom ,cinnamon, dry red chili and panch phoron.When the
    spices starts sizzling add chopped potato and sprinkle turmeric
    powder and fry till they are light golden colour.
4) Add finely chopped tomato and ginger paste. Add salt and fry
    till raw smell of tomato goes away.
5) Add cumin powder, coriander powder ,kashmiri red chili powder
    and slited green chilies.
6) Fry them in medium heat till oil comes out from masala.
7) Add lightly fried potol and gently mix them very well.
8) Add 1 cup of water.Cover and cook till potatos are done.
9) Remove cover and reduce the gravy to your desired thickness.
10) Add sugar ,ghee and garam masala powder .Gently mix them.
Turn off the heat.
Serve hot with steam rice or roti.

 

Aloo r Dum

aloo r dum

Preparation Time :20-25 minutes
Cooking Time : 20 -25 minutes
Serve : 4

Ingredients:

• Potato : 10 medium
• Onion : 1 cup grated
• Garlic : 3-4 cloves finely chopped
• 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
• Corriander powder :1 tsp
• Kashmiri red chili powder: 1 tsp
• Green chilies :4-5
• Turmeric powder : 1/4 tsp
• Salt to taste
• Sugar : 1 tbsp
• Garam masala powder : 1/2 tsp
• Vegetable oil/canola oil :3-4 tbsp
• Ghee : 1 tsp

Procedure:

1)  Boil potato with salt in a pressure cooker in high heat and wait
      for 2 whistles.Cool it and peel its skin and keep aside.
2)  Heat oil in a pan and fry potatoes till golden brown and keep aside.
3)  In the same pan add cumin seeds,bay leaf, dry red chilies, green
     chilies.
4) Add grated onion and garlic . Fry them till its colour changes to golden
    colour.
5)  Add ginger paste and chopped tomatoes.Sprinkle salt and
      cover the pan till tomatoes become soft.
6)  Now add cumin powder,corriander powder,turmeric powder,kashmiri
     red chili powder.Cook in low heat till oil  comes out.
7)  Add fried potatoes,salt ,sugar with little water and mix them well.
8)  Cover and cook for 10 -15 minutes in low heat.Sprinkle garam masala and
     mix them well.
9) Add ghee mix them well .Turn off the heat.

       Serve with luci, paratha, steamed rice.

Chana r Dalna

chanar dalna

Preparation Time :10-15 minutes
Cooking Time : 40-50 minutes
Serve : 4
Ingredients:

• Homemade paneer /chana : 1 cup
• Maida : 1tsp
• Salt to taste
• Bay leaf : 1 medium
• Panch phoron : 1/2 tsp
• Dry red chili : 2
• Potato : 2-3 medium cut into small cubes
• Tomato : 1 medium finely chopped
• Ginger paste : 1  tsp
• Cumin powder : 1 tsp
• Corriander powder : 1/2 tsp
• Kashmiri red chili powder : 1 tsp
• Sugar to taste
• Garam masala powder: 1/2 tsp
• Green chilli : 2 chopped
• Ghee : 1 tsp
• Vegetable oil : 4 tbsp

Procedure :

1) Boil milk and curdled milk with lemon juice. Strain chana by using
    muslin cloth.wash it under water, squeeze it and han it for half an
    hour. Squeeze out water completely.Now take a plate , put chana,
    maida , pinch of salt , sugar and one chopped green chilies.Knead
    chana for 1 minute and make a chana dough.
2) From the dough divide 9-10 chana balls and round them and slightly
    press and give them a pattie like shape.
3) Take a pan and heat oil.Then potatoes and keep aside. Fry chana balls
    and also keep aside.
4) Now in the same pan add little oil ,heat it. Then add bay leaf, panch
    phoron and dry red chili for tempering.
5) In medium heat add ginger paste,cumin powder,coriander powder,
    kashmiri red chili powder, chopped tomatoes.Mix them well and cook
    until oil comes out form masala.
6) Now add fried potato,salt  and 1 cup of water. Gently stir it and cover
    the pan with a lid.
7) When all potatoes become soft add fried chana balls.If gravy is too thick,
    add little water and boil it.
8) Sprinkle sugar ,garam masala powder and ghee. Mix well. Turn off the
    heat.
   Serve hot with plain rice.

Dimer Devil / Deviled Eggs in Bengali Style

dimer devil

Preparation Time : 40 minutes -1 hour
Cooking Time : 10 minutes
Serve : 8

Ingredients :

• Hard boiled egg : 4 (cut into halves)
• Egg : 1 beaten
• Potato : 3 large (boiled and smashed but not very smoothly)
• Onion paste : 3 tbsp
• Ginger-garlic paste : 1 tbsp
• Red chilli powder : 1tsp
• Dry roasted cumin powder : 1 tsp
• Salt to taste
• Sugar to taste
• Bread crumb : 1 cup
• Vegetable oil to deep fry

Procedure :

1) At first add oil in a pan and make it little hot.Then add onion paste ,stir it.
2) Add ginger-garlic paste . Cook for 2-3 minutes.
3) Then add the smashed potato with it and mix it very well with ginger-garlic
    and onion paste.
4) Add salt as per taste,chilli powder ,pinch of sugar and dry roasted cumin
    powder.
5) When smashed potato will mix well with all the masala turn off the heat
    and keep the potato mix aside and let it cool for sometime.
6) Now beat 1 egg in a small bowl with pinch of salt.
7) Make ready your bread crumb in a flat plate.
8) Now take each piece of the egg and cover it nicely with the smashed potato
    mixture.
9) Take the oval shaped devil dip it in egg and then roll it on bread crumb.
     Put it in a plate,cover it and keep in refrigerator for atleast half an hour.
     Take out from refrigerator and deep fry them.
     Serve hot with salads and ketchup.

Chirer Pulao / Simple Poha

chirer pulao

Ingredients :

• Raw Poha or Chire : thick 2 cups
• Curry leaves : 5-6
• Cumin seeds : 1/4 tsp
• Mustard seeds : 1/4 tsp
• Green chili : 1 chopped
• Onion : 1/3 cup chopped
• Peanut : 1/2 cup roasted
• Potato : 1/2 cup chopped
• Raisin : 10-12 pieces
• Salt : as per taste
• Sugar : as per taste
• Turmeric powder : 1/3 teaspoon
• Vegetable Oil : 2 tablespoon

Procedure:

1) Soaked poha in cold water for 5 minutes and after 5 minutes drain
    the poha .
2) Heat oil in a pan and add curry leaves,cumin seeds,mustard seeds.
    Fry for few seconds.
3) Now add peanuts,raisins and green chili.Mix well.
4) Add potato, onion,  salt and turmeric powder. Fry till potatoes and
    onion become tender.
5) Add sugar and mix well.
6) Now add the poha into the pan ,mix well and cook for 2-3 minutes .
   Serve hot with some ketchup.

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 .

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.

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. 

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.