Paneer Kalia Ingredients: Cottage cheese or Panir-250gms Potatoes- 4 pcs.

Onion-2 medium size(1 finely sliced and the other paste) Turmeric powder- 1/2 tbls. Ginger paste- 1 tbls, Oil-4 tbls, Dahi-4 tbls,Bay leaves-Garam masala paste-1tsp, Water- 2 cups, Salt to taste. Sugar-1/2 tsp. Steps: Cut the Paneer into small 1 inch squares. Fry lightly and keep aside. Add bay leaves to the oil in the pan and after stirring add sliced onion and fry till the onion is brown. Add all the masala pastes except garam masala and fry till the masala is cooked. Add the dahi blended with a little water. Stir. Add 1 and half cup water, salt and sugar to taste. Stir and bring to boil. Add potatoes. Cover and simmer till the potatoes are done. Then add the paneer pieces. Stir. Add the garam masala paste. Simmer for 5 mins. and remove from fire. Bandhakopi Ingredients: Cabbage- 500gms, sliced, Potatoes- 2, cut in small cubes Oil- 1/2 tablespoon, Turmeric paste- 1 tablespoon Chilli paste- 1 teaspoon, Cummin paste- 1 and one fourth tablespoon Coriander paste- 1 tablespoon, Ginger paste- 1 teaspoon Ghee- 1 tablespoon, Bay leaves- 2, Garam masala- to taste Salt- to taste, Sugar- to taste Steps: Fry the cubed potatoes in hot oil until light brown.Remove from oil and keep it aside.To the hot oil in the pan add the sliced cabbage and sprinkle salt.Stir and cover the pan.Cook for 5 min.Remove cover and to the water given out by the cabbage add the masala pastes.Stir and fry until masalas are well blended with the cabbage.Add 1/4 cup of water to cook the potatoes.Add a sliced tomato and fry.Add salt and sugar to taste.Simmer over medium until the potatoes are cooked and there is almost no gravy left.In a frying pan heat a tablespoon of ghee Add the bay leaves and garam masala.Stir and pour it on the cooked BandhaKopi. Labra Ingredients: Vegetables- Kumro(Pumpkin), Alu(Potato),Misti Alu (Sweet Potato) Begun (Brinjal), Radish, Jhinge (sponge gourd) chopped into pieces. Panch Phoron(black mustard seed, onion seed, aniseed, fenugreek and cumin seeds)- Half teaspoon.Salt and sugar to taste.Oil- 2 tablespoon Fried and finely grounded cumin seeds. Steps: Heat the oil in a pan and fry the panch -phoron in low flame.Add the vegetables and fry.Add salt and sugar and keep frying in medium heat till the vegetables are cooked.Add water if necessary.Cover and let it simmer.Sprinkle cumin powder and remove from heat. Alurdum Ingredients: 500 gms small sized potatoes, 1/2 tbl spoon mustard, 2 twigs kurry leaves, 50 gms tamarind , 4-5 green chillies, salt according to taste, 1 tbl spoon ginger paste, 1 tbl spoon sugar, 3-4 tbl spoon refined oil, Boil potatoes and peel them. -1-

Steps: Soak tamarind in a cup of water for 10 mins.and strain the juice. Heat oil in pan and fry ginger, mustard, kurry leaves till brown. Then add the boiled potatoes & fry for a minute or two. Then add chillies, sugar & salt & add tamarind juice. Stir & serve hot with luchi. Lau Sukto Ingredients: Lau - 500 gms, Mustard paste-100 gms, Ginger paste 1 tbls, Sugar - 1 tbls, Panch Phoron (fried and grinded)-1/2 tbls, Mustard seeds - 1/2 tbls, Mustard oil - 4 tbls, Polta leaves or bitter gourd - 2, Bori (kolai dal)- 6 Steps: Chop 500gms of Lau into small pieces. Heat the oil in the fry pan and add panch phoron. Add chopped lau and fry for sometime. Add salt and turmeric, close lid of the pan and cook. Add polta leaves or bitter gourd and bori when the lau is almost cooked and cook for sometime. Season it with panch phoron powder and serve hot with rice. Chachori Ingredients: Large fish head (Ruhi/Hilsa)-1,Pui Saag - 3 twigs Pumpkin(ripe) - 250 gms, Brinjal - 2, Jhinge - 2 Potatoes - 2 Mustard paste(Hilsa)- 2 tbls, Red chilli powder - 1/2 tbls, Chopped green chillies - 2 , Ginger paste(Ruhi) - 1 tbls , Mustard oil - 4 tbls Sugar - 1 tbls,Panch Phoron - 1/4 tbls Steps: Fry the fish head and break it into pieces. Peel jhinge, potato, pumpkin and chop them into pieces. Chop brinjal and pui saag into pieces. Heat the oil in the pan, add panch phoron, all the vegetables and fry in low heat. Add salt and turmeric and fry. When the vegetables are almost cooked add fish head, ginger paste/mustard paste and chilli powder. Add sugar according to taste. Close the lid of the pan, cook for sometime. Season it with green chillies and serve hot. Kochu Sager Ghanto (Colocassia stems) Ingredients: 8 purple coloured arvi/colocassia stems., 1 tablespoon channa/chola soaked in water overnight., half grated coconut., half tablespoon turmeric., 1 teaspoon chilli paste., 2 tablespoons oil. 1 and half tablespoon coriander paste., 2 bay leaves., 1/8 teaspoon whole cumin seeds., 1 tablespoon ghee., salt and sugar to taste. Steps: Peel the arvi stems and cut in inch pieces. Boil the stems in water till they are soft. Drain well and mash stems and add all the masala pastes and mix well. Heat oil in Karai. Add the whole chola and fry for a couple of minutes. Add the mashed stems and mix well. Add a quater cup water, salt to taste and cook over medium hot fire, stirring all the time. When you smell the masala frying add the grated coconut. Stir and mix well. Heat ghee and fry the cumin seeds. Pour it over the Ghonto. Stir and remove from fire. Chachori Ingredients: Large fish head (Ruhi/Hilsa)-1,Pui Saag - 3 twigs Pumpkin(ripe) - 250 gms, Brinjal - 2, Jhinge - 2

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Potatoes - 2 Mustard paste(Hilsa)- 2 tbls, Red chilli powder - 1/2 tbls, Chopped green chillies - 2 , Ginger paste(Ruhi) - 1 tbls , Mustard oil - 4 tbls Sugar - 1 tbls,Panch Phoron - 1/4 tbls Steps: Fry the fish head and break it into pieces. Peel jhinge, potato, pumpkin and chop them into pieces. Chop brinjal and pui saag into pieces. Heat the oil in the pan, add panch phoron, all the vegetables and fry in low heat. Add salt and turmeric and fry. When the vegetables are almost cooked add fish head, ginger paste/mustard paste and chilli powder. Add sugar according to taste. Close the lid of the pan, cook for sometime. Season it with green chillies and serve hot. Kochu Sager Ghanto (Colocassia stems) Ingredients: 8 purple coloured arvi/colocassia stems., 1 tablespoon channa/chola soaked in water overnight., half grated coconut., half tablespoon turmeric., 1 teaspoon chilli paste., 2 tablespoons oil. 1 and half tablespoon coriander paste., 2 bay leaves., 1/8 teaspoon whole cumin seeds., 1 tablespoon ghee., salt and sugar to taste. Steps: Peel the arvi stems and cut in inch pieces. Boil the stems in water till they are soft. Drain well and mash stems and add all the masala pastes and mix well. Heat oil in Karai. Add the whole chola and fry for a couple of minutes. Add the mashed stems and mix well. Add a quater cup water, salt to taste and cook over medium hot fire, stirring all the time. When you smell the masala frying add the grated coconut. Stir and mix well. Heat ghee and fry the cumin seeds. Pour it over the Ghonto. Stir and remove from fire. Bottle gourd yogurt curry Ingredients: Bottle gourd - 500gm, Plain yogurt - 100gm, Onion seed - a pinch of Salt and sugar according to taste, Mustard oil - 2 tbs, Green chili - 2 Steps: Boil mustard oil in a wok. Add Onion seed. Add Bottle gourd diced into small pieces along with a pinch of salt. Add water after cooking for some time. Batter the yogurt with chopped chilies and sugar. Add the batter in the wok and boil for two minutes. Serve hot. Palak Sahi Paneer Ingredients: Spinach/Palak - 2 bundle, Paneer/Cottage cheese - 100 gms. Garlic paste - 1 tsp, Wheat flour - 2 ½ tbs. Tomato purée - ½ cup., Onion paste - 2 tbs, Oil - 4 tbs. Salt according to taste. Steps: Boil 2 bundle of spinach and smash to paste. Mix grated paneer with salt and garlic paste. Keep aside. Add salt and 2 tablespoon of wheat flour to the spinach paste and mix well. Now make small balls with the mixture. Fill the balls with grated paneer and shape like chops. Heat oil in a wok. Fry the paneer chops. Keep aside. Add onion paste, purée and salt to the remaining oil. Mix 1 tablespoon of wheat flour in a cup of water and add it to the wok when the oil gets separated from the gravy. As the preparation starts boiling remove from fire. Divide the chops into halves and place on a serving dish. Spread the gravy over the chops and serve.

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Butter Paneer Ingredients: Paneer/Cottage cheese - 250 gms, Curd - ½ cup, Peas - ½ cup. Onion paste - 2 tbs, Garlic paste - 2 tsps, Tomato - 1, Jaffran/Saffron - 2 tsps. Cashew paste - 1 tsp., Chili paste - 1 tsp. White oil - 2 tbs, Sugar - ½ tsp., Corn flour - ½ tsp, Nutmeg/Jaitphal powder - ½ tsp, Salt according to taste. Steps: Fry diced paneer in oil and soak in water. Stir fry the onion and garlic paste in oil. Add chili paste and ½ cup of peas. Mix well curd, cashew paste and jaffran. Add the mixture. Dilute ½ tea spoon of corn flour in water and pour into the preparation. Add ½ tea spoon of nutmeg powder and sugar. Add paneer to the gravy. Spread butter before removing from fire. Tomato Farci Ingredients: Large tomatoes-8-10. Filling can be prepared: mutton mince or fish or paneer. Steps: Cut a slice across the stem ends of the tomatoes and keep aside. Remove all pulp and seeds from inside of tomatoes. Stuff the tomatoes cups with the prepared minces, fill right to the brim. Cover with the cut tomato slices kept aside for this purpose. Place in lightly oiled oven-proof dish. Cover with lid or foil and bake in a preheated 325°F oven for 5 mins. or until the tomatoes are cooked. Or place 2-3 farcis in a frying pan and fry in oil over gentle flame until tomatoes are cooked. Drain off the oil and serve. Can be accompanied with fried potatoes and salad. Parwals stuffed with Cottage cheese Ingredients: Large Parwals/potol-8-10, Paneer-250-300gms, Onions chopped-4, Turmeric paste-1and 1/4tbs, Chilli powder-1 and 1/2 tsp.,Ginger chopped fine -1" Ginger grounded-1tbls., Whole garam masala, Curd-6 tbls., Salt and sugar to taste, Oil - 3tbls, Water-1 and 1/2 cup Steps: Heat 1 tbls. oil and fry 2 chopped onions till just turning brown. Add quarter tsp. turmeric paste, halftsp chilli paste and the finely chopped ginger. Stir-fry the masalas until cooked. Add the chhanna or paneer and add salt and sugar according to taste. Mix and cook for 5 mins. and then remove from fire. Keep aside. Stuff each parwal with some of the prepared paneer. Replace the cut end of the parwal after filling either with a toothpick or with a little thick paste made of flour and water. Heat the remaining 2tbls of oil in a shallow pan. Add the bay leaves and garam masala. When spluttering stops add the remaining turmeric and chilli pastes and the ground ginger pastes. Stir-fry for 5 mins. Blend together the 6 tbls. Dahi and 1 and half cups of water. Add to the masalas along with salt and sugar to taste. Stir well and gently simmer for 5 min. Now add the prepared stuffed parwals in one layer to the pan. Spoon gravy over the parwals and continue to simmer gently until the parwals are cooked. Remove from fire and serve it with rice or luchi. Rui macher Ganga - Jomuna (fish curry) This delicious dish is mainly for special occasions. It is a combination of two favorite ways of cooking fish in Bengal - the literally sharp-as-mustard jhal and the more homely awmbol (a sweet-sour gravy of tamarind). Each piece of fish tastes tangy on one side and spicy on the other, and the union of the rich brown and dotted golden gravies gives the dish its poetic name. In some families, this recipe goes by the name of Horo-Gouri,for the contrary colors of the gravies allude to another celestial pairing, of the golden goddess and the dark god. -4-

Prep: 20 minutes Cook: 20 minutes Ingredients : · 750gm rohu pieces or a small whole fish Salt and haldi (turmeric) to taste · Imli (tamarind)- Dried,2-inch lump or Sour imli paste- ½ cup · Mustard seeds- 2tbsp, soaked overnight; ground to a paste · Sharp mustard oil- ½ cup. · Green chillies- 2, chopped. · Sugar- ltsp. · Green chillies- 2, chopped. Preparation : 1. Rub the fish lightly with salt and haldi; Keep to one side. 2. If dried imli is used, soak in ½ cup water to loosen it first. Meanwhile, preheat oven to 180°C (350°F). 3. Mix mustard paste with ¼ tsp haldi, ½ tsp salt, 1 cup mustard oil and the Green chillies. Set aside. 4. If imli is soaked, rub to remove seeds, husk, and fibres.Strain. Add 1 tsp haldi, ½ tsp salt, sugar, 1 cup mustard oil and the green chilies. Set aside. 5. Lay the fish pieces in a shallow glass or ceramic dish. Carefully add the imli paste on one side and the mustard paste on the other. Gently shake the bowl so that both thick pastes come together along the center line but do not combine. Tent with foil and bake for 20-25 minutes (depending on size of pieces; a whole fish may need 30 minutes). 6. Serve with plain rice, but present the dish as it is to make an impression. EACH SERVING : Makes 4 servings. About 520 Calories, 34gm protein, 9.3gm carbohydrate, 5gm total fat (0.75gm saturated), 123gm fibre, 97mgcholesterol, 0 sodium.

Maach-patoler dorma (fish-stuffed fried parwal) An amalgamation of earlier culinary traditions, the dolma originally hailed from West Asia. While the rare Bengali home kitchen still turns out the cabbage-leaf parcel every other year, this parwal shell is far more popular, whether as a snack or in a spicier gravy than would suit an Arab or Greek table. The fish stuffing is Bengal's very own though Chhaanaa (cottage cheese), keema (mutton mince) and dal variants are also common. Prep: 25 minutes Cook: About 10-12 minutes. Ingredients : · Rohu fish- 150gm. · Salt to taste · Haldi (turmeric)- ¼ tsp. · Oil- 2tabespoon. · Tejpatta (bay leaf)- 1, small · Onion- 1 small, chopped. -5-

· Ginger paste- 2tsp. · Green chilli- 1, chopped (optional). · Bengali garam masala (clove, cinnamon and cardamom) powder- ½ tsp. · Parwal(wax gourds)- 8-10 large & mature, scraped to leave stripes of skin, stem ends trimmed and cores removed. Preparation : 1. Rub fish with salt and haldi. Steam for about 5-7 minutes until cooked. Set aside to cool while you prepare parwals. 2. De-bone the fish and discard the skin. Mash the flesh. 3. Heat 2tsp oil, add tejpatta and deep-fry onions, ginger paste and green chillies till onions turn translucent, about 2-3 minutes. Add to fish and mash all together with garam masala to make stuffing. 4. Fill the parwals with the fish stuffing, popping back the stem ends to seal if liked. Saute in hot oil till it turns golden. Serve hot as a snack or to accompany rice and dal for a "simple" but elegant lunch. VEGETARIAN VARIATION : Chhaanaar Dorma - Use 250gm fresh paneer instead of fish: When making the filling, add 1 tablespoon raisins along with the tejpatta. When the onions are translucent, add the paneer and continue to cook on low heat. Stir constantly for 5 mins. or till the mixture turns soft but uniformly firm. Proceed to stuff and fry as it is done for Machher Dolma. EDITOR'S NOTE: If you would like to serve the dormas for dinner with rotis, a simple shortcut would be to heat up a packet of tomato-based masala gravy (such as Aashirvaad Multi-purpose Cooking Paste) with y, teaspoon sugar, add the dolmas and simmer till just starting to soften, about 5 minutes. EACH SERVING : Makes 4 servings. (About 120 Calories, 7gm protein, 2.3gm carbohydrate, 9gm total fat (lgm saturated), 0.4 gm fibre, 24.7mg cholesterol, 19.5mg sodium).

Deemer devil (egg chop) Though the dish seems to have some scary connection, it goes without mention, that it is not so. A dish of colonial heritage, it is a really spicy culinary delight. This is sometimes said to be a nearer cousin to minceencased Scotch eggs. Prep: 30 minutes, not including the time for boiling eggs or potatoes Cook: 20 minutes Ingredients : · Oil- 3tablespoon. · Onions- 2 ,small (about 150gm), finely chopped. · Ginger paste- ½ tablespoon. · Garlic- 2 cloves, finely chopped. · Keema- 250gm, fine-minced. · Green chillies- 2, finely chopped Y>tsp haldi (turmeric). · Tomatoes- 2 small, chopped · Garam masala powder- ½ tsp. · Potatoes- 10 large floury (at least 1kg), boiled, peeled and mashed. · Salt to taste. -6-

· Eggs- 4, hardboiled and halved, plus 1 egg, lightly beaten. · Flour- 1tbsp. · Breadcrumbs- 1 cup, toasted (you may not need all of this). Preparation : 1. Heat 1tbsp oil and deep-fry the onions for about 2-3 minutes till they turn translucent. Put in garlic and ginger paste. Blend in keema, chillies and haldi; continue to deep-fry for about 5 minutes, stirring to break up lumps, until keema starts to turn brown-coloured. Add tomatoes and continue to cook for another 5 minutes, or till still moist but quite sticky. 2. Rub potatoes with salt. 3. Cut the eggs in half. Taking each halved egg, mould keema mixture against it to fill in the "missing half". Enclose in a layer of mashed potato to add about ½ inch thickness throughout. Keep to one side. 4. When ready to serve, mix flour into the beaten egg.Heat the remaining oil; pour out breadcrumbs onto a large flat plate. Quickly roll each devil in the mixture and then in crumbs to coat, and fry 2-3 at a time till it turns golden brown. Turn over as needed. Remove with slotted spoon and drain on kitchen paper. 5. Serve hot with ketchup. NOTE: If your potatoes aren't floury enough to hold their shape firmly, add 1tbsp soya flour or arrowroot to firm them up, but not too much in case they disintegrate during frying. EACH SERVING:- Makes: 4 servings. (About 571 Calories, 33.2gm protein, 65.5gm carbohydrate, 18gm total fat (3gm saturated), 8.6gm fibre, 280mg cholesterol, 370mg sodium).

Daab chingri (prawns in coconut) A wedding of spicy chillies and mustard, gentled by the sweetness of coconut milk in this simple dish of prawns cooked inside a tender green coconut. Prep: 10 minutes Bake: 20 minutes Ingredients : · Prawns- 750gm, small, peeled (but with tails left on) · Onions- 2, sliced. · Salt- ltsp · Haldi (turmeric)- ½ tsp. · Green chillies- 3-4, slit. · Coconut milk- 1 cup. · Mustard seeds- l tablespoon, soaked overnight and ground to a paste. · Mustard oil- 2tbsp, sharp. · Green coconut- 1 tender, top lopped off and water drained. · Dough- A small ball to support coconut while cooking. Preparation : 1. Except for oil and green coconut, mix all ingredients and stuff into the coconut. Drizzle in oil. If top has been chopped off in one piece, you can put it back as a "lid". -7-

2. Set coconut on turntable of microwave oven, supported by dough ring. Cook on Medium (70-80 percent power) for 20 minutes. Let it stand for 5 minutes. 3. Carefully remove the coconut from the dough base and place it on a large serving platter - let it tilt and fall open. Serve with rice. NOTE: For an intense flavour without any hint of bitterness, soak yellow mustard seeds overnight and grind to a paste in the morning. For a stronger flavour, use black or brown seeds (Use large - sarson, not rai), but add salt while you crush it to reduce bitterness. VEGETARIAN VARIATION : Lau/Jhingey/Chichingey Bhapa – Put away the daab (tender coconut) and coconut milk as these watery vegetables will ooze moisture. Instead, using lauki or tori or parwal respectively, cut into matchsticks, simply cook the vegetables with the other components in a covered shallow container on low heat - the moisture from the vegetables supplies its own steam. Add a garnish of shredded coconut to serve. EACH SERVING : Makes: 4 servings. (About 508 Calories, 40.3gm protein, 13.4gm carbohydrate, 32.8gm total fat (21.l5gm saturated), 4.4gm fibre, 283.75mg cholesterol, 875mg sodium).

Kwasha mangsho (meat masala) This dish of tender mutton sauted with masala and onions is an eternal favourite for Sunday dinner. Prep: 20 minutes. Cook: 40 minutes Ingredients : · Tender boneless mutton- 500gm, cubed small. · Yoghurt- 1 cup, plain. · Salt to taste · Oil- 2 tablespoon. · Onions- 2 medium (about 175-200gm), finely sliced. · Dalchini (cinnamon)- 1 3-inch stick. · Laung(cloves)- 3 to 4. · Elaichi (cardamoms)- 5 to 6. · Red chillies- 2, dried. · Onions- 2-3 medium-large (about 250gm) onions, ground to paste. · Ginger-garlic paste- 2 tablespoon. · Green chillies- 2-3, chopped. · Haldi (turmeric)- lteaspoon. · Dhania patta- ¼ cup, chopped. IPreparation : 1. Knead mutton with yoghurt and salt; set aside for half an hour. 2. Heat oil on medium heat in a non-stick kadhai. Fry onions for about 7-10 minutes, till they turn crisp. Remove with slotted spoon and set aside to drain. 3. Add mutton pieces to the same oil and turn it brown on high heat for about 5 minutes. Remove with slotted spoon; keep to one side. -8-

4. Add whole spices to the same oil. Add crushed onions and ginger-garlic paste, when they begin to sputter and sizzle, cook and stir simultaneously, till onion paste just starts to brown, about 10 minutes. Stir in chopped green chillies and haldi; deep-fry for 2-3 minutes. 5. Put in mutton pieces and turn to blend well in masala. Continue to stir-fry on high heat for 5-10 minutes. Lower heat to MEDIUM-HIGH and sprinkle water to prevent sticking. Continue to saute, until meat is done and gravy has dried to a thick coating on the mutton pieces - this should take about 20 minutes. Remember to sprinkle a tablespoon of water simultaneously if it shows a tendency to stick. Stir in the fried onions and season to taste. 6. Garnish with dhania, and serve hot. NOTE: Eat this with hot bulbous luchi - maida (refined flour) puri, made without salt. EACH SERVING:- Makes 4 servings (About 351 Calories. 38.5gm protein, 22.2gm carbohydrate, 11.5gm total fat (2.1gm saturated), 1.9gm fibre, 98mg cholesterol, 150mg sodium).

MASALA MUTTON Ingredients : Meat of younger goats : 2 kg (make at most 16 pcs out of 1 kg) Onion : 2 cups (chopped) Dry Pepper (black) : 5 pcs Ginger bits : 1/2 cups Cumin Powder : 4 teaspoons Garlic : 1/2 cups (chopped) Turmeric Powder : 4 teaspoons Oil: 1/2 cup Clove: 6-7 pcs Cinnamon (Grounded) : 1 teaspoon Green Cardamom : 1 teaspoon grounded Kabab Sugar : 1 teaspoon (grounded) Pepper : 1 teaspoon (Grounded) Salt : 1/2 tablespoon Preparation : Wash the meat thoroughly and dry. Heat oil in the spatula. Fry Sauté onion till golden brown. Following this pour in other spice mix in the bowl and stir for 2 minutes. Cover the content and leave it to on moderate heat. No need to add extra water to the meat. Keep stirring every 10 minutes for the next 40 minutes. take care the meat doesn't get stuck on the inside of the spatula. The moment oil replaced the watery part turn off the heat. Take them down and save hot.

MURGH MUSSALLAM Ingredients : 1 and 1/2 kg chicken 4 cloves garlic, chopped -9-

1 tablespoon poppy seeds 1/2 teaspoon cardamom seeds 1/2 teaspoon cumin seeds 2 teaspoons ground cumin 1/4 teaspoon ground cloves 1 teaspoon ground ginger 1 teaspoon ground cinnamon 1/2 teaspoon cracked black pepper 1 teaspoon chilli power 125g ghee 3 large onions, thinly sliced 1 and 3/4 cups(430ml)plain yoghurt Preparation : Truss the chicken Grind garlic, poppy seeds, cardamom, cumin seeds, ground cumin, cloves, ginger, cinnamon, pepper and chilli to a paste with a little water Rub the chicken with the paste Melt ghee in a large saucepan, sauté onions until brown. Remove onions and set aside Add chicken to saucepan, fry on all sides until lightly browned Return onion to the saucepan with yoghurt. Bring to boil, reduce heat to low, cover, simmer for 45 minutes or until chicken is tender .Uncover pan, cook until liquid has evaporated. Top

MUTTON CORRIANDER Ingredients : Mutton : 500 gr Onion : 5(chopped) Garlic cloves: 8 Ginger : 50 gr Bay leaves: 4 pcs Green cardamom : 2 pcs Clove : 2 pcs Cinnamon: 2 sticks Coriander leaves : 100 gr Sugar : 1 tablespoon Salt : 1/2 tablespoon Cottage curd : 2 cups Oil : 4 tablespoons Green chilly : 4-5 pcs Preparation : Ground and mix garlic and ginger to a paste. heat oil well and add pounded clove cardamom, coriander to it. Add sugar and stir well until it melts thoroughly. Add onion, fry until it turns golden brown. Add garlic paste to the mixture and fry for about 3 mins while stirring. Now add mutton and salt. Hard boil the whole stuff in a covered pan. Fill the mutton turns soft. Make sure the mixture is not watery. Add grated coriander leaves and green chilli to it.Serve hot.

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PRAWN COCONUT Ingredients : Large Prawn : 500 Gr Coconut : 1 (finely grated) Garlic Cloves: 5-6 (pasted) Turmeric: 1/2 teaspoon Chilli (Green): 1/2 tablespoon (grounded and pasted) Masterd: 1/s tablespoons (grounded with water) Tamarind : 1/2 tablespoon Sugar : 1/2 tablespoon Salt : 1/2 tablespoon oil : 5 tablespoon Preparation : Boil prawns (cut it in a large pices). heat oil, add and pour the paste of green chilly , mastard, garlic paste, grated coconut and then deep fry. Pour prawn pcs with the fired mixture. Stir well on moderate heat. Add grounded spice mix. Add salt, sugar, tamarind powder. Light fry in oil, no water please. take care to avoid stickiness. Serve it hot and fluffy.

PRAWNS IN GARLIC AND CHILLI SAUCE Ingredients : 1 kg uncooked king prawns 3 cloves garlic, crushed 2 teaspoons sugar 1 teaspoon soy sauce 1/2 teaspoon sesame oil 2 tablespoons corn flour 5 tablespoons oil 2 tablespoons oyster sauce 2 tablespoons water 1 tablespoon ginger wine 1 tablespoon chilli sauce 1 tablespoon tomato sauce 1 large onion, chopped 1 green or red capsicum (pepper), chopped 2 spring onions, chopped Preparation : Peel prawns leaving tail intact ,remove back vein. Combine prawns in a bowl with garlic, sugar, soy sauce sesame oil and 1 tablespoon of the corn flour. Mix well, stand 10 minutes. Heat 4 tablespoons of oil in a frying pan and fry prawns for 5 minutes. Remove. Combine remaining 1 tablespoon corn flour with oyster sauce, water, ginger wine, chilli sauce and tomato sauce. Heat remaining 1 tablespoon oil in a saucepan, sauté onion and capsicum for 2 minutes. Add prawns and corn flour mixture, stir over heat 5 minutes or until - 11 -

sauce has thickened. Add spring onions.

CHICKEN LOLLYPOP Ingredients : Chicken wing: 8 pcs. Garlic: 10g (chopped) Ginger: 10g (chopped) Coriander: 7g (chopped) Arrowroot: 10g Flour: 10g Egg: 1 Salt:1/2 tablespoon Testing powder:1/4 teaspoon Black pepper: 5g Orange dye: 1g(edible) Preparation : Beat the egg well in a bowl. Add garlic, ginger, coriander, arrowroot, flour and orange dye make a fine mixture. Add chicken to it.Pre-heat oil in a deep bottomed pan. Pour the whole thing and deep fry until the chicken turns dark brown. Serve hot.

DAL PRAWN CHOP Ingredients : Shrimp: 200g ArharDal: 200g Onion: 3 large(finely chopped) ginger: 2 teaspoon(chopped) green chilli: 2 teaspoon(chopped) salt: according to Your choice turmeric: 1 pinch of twizers coriander leaf: 3 tablespoons(finely chopped) oil: for frying Preparation : Soak dal in water for 2-3 hours. Grind it in mixie to a fine paste. Shell the shrimps and wash them thoroughly with hot water.Take the paste of dal, shrimps, onions, ginger, chilli, salt, turmeric and coriander leaf. Make a good mixture of them. Heat oil in a deep bottomed frying pan. Make globes of the mixture-paste and drop them in heated oil. Fry them until they turn red-brown.Serve them hot with sauce.

FRIED MASALA PRAWN - 12 -

Ingredients : Prawn: 500g Tomato: 500g(slice) onion: 3 Oil: 2 tablespoons coconut: 1/2 cup(grated) garlic cloves: 4 ginger: 1" chilli powder(red): 1 tablespoon turmeric: 1pinch of tweezer pepper: 1 teaspoon cumin(whole): 1 teaspoon salt:acording to your choice coriander leaf: 2 tablespoons(chopped) water: 1/2 cup Preparation : Shell and wash the prawn throughly. Mix lime juice with it and leave it for 10 minutes. Put coconut,garlic, ginger, pepper, cumin in a mixie and make a paste of them. Fry onion until brown. Add the paste of mixture and tomato to it. Stir them together for 5-6 minutes. Pour in the prawns. Deep fry the whole thing in moderate heat. Add salt and water to it. Add chilli powder. When the mixture dries up sprinkle the chopped coriander leaves. Serve hot.

STEAMED HILSA Ingredients : 6-8 pieces from a large hilsa fish 1 1/2 tbsp mustard seeds 2-3 green chilies 1/4 grated coconut A pinch of turmeric Mustard oil for frying Coriander leaves for garnishing Salt to taste. Preparation : Mix mustard seeds, green chilies, salt and make into a paste. Mix this paste with mustard oil, and turmeric .Take fish slices and cover them with the above paste. Put them in a greased dish, cover and cook over steam. This procedure can also be done in a pressure cooker. Steam this until mustard gives off a sharp aroma. Remove and sprinkle a little chopped coriander leaves and serve with hot rice.

PABDA JHOL (BUTTER FISH CURRY) Ingredients : 4 Butter fish (Pabda) - 13 -

4 Table spoons of mustard oil 4 Table spoons of chopped coriander leaves ½ Tea spoon of black cumin 6 Sliced green chillies Salt according to taste 2 Teaspoon of turmeric powder. Preparation : Take four Pabda fish, wash them clean. Remove the jaws of the fish. Sprinkle Salt and turmeric powder on the fish and leave them aside for a while. Heat four tablespoons of mustard oil in the pan, heat it, add the black cumin and turmeric powder, add some water, and add sliced green chilies. Now put the fish in the pan, Sim the flame. Let the fish boil and soften, turn the fishes softly on the other side, do it very carefully, so that the fishes does not break. Add salt, add coriander leaves profusely. See that the gravy do not dry up. Pour the fishes along with the gravy on a flat dish. Sprinkle mustard oil on it. Decorate the dish with more chopped coriander leaves and sliced green chillies

MANGSHORE GHUGNI Ingredients: Yellow peas: 200 gms Boneless small mutton pieces: 250 gms Turmeric powder: 1(1/2) table spoon Cumin powder: 1 table spoon Large onions, chopped: 2 nos Cloves & garlic: 4 nos each Ghee: 2 table spoon Ginger paste: 2 table spoon Salt to taste Bay leaves: 2 nos Red chili powder: 1 table spoon Garam masala powder: 2 table spoon Preparation : a. Soak the Yellow peas overnight. Boil in sufficient water with one pinch baking soda. b. Boil the meat pieces till tender. Keep the juice formed from boiled meat water, if any. c. Heat ghee in a pan and fry the chopped onions till golden brown. d. Make a smooth paste of the turmeric, cumin powder, ginger and garlic. Add to the onions and sauté for some time. e. Mix the boiled gram and mutton pieces and simmer for 5 minutes. Add bay leaves and chili powder. Stir well. Now add the garam masala powder and mix well. Add the remaining ghee and simmer. Serve hot.

Lau Sukto Ingredients: Jhinge (ridge gourd)-1kg.Finely sliced onion- 1 Poppy seeds ground to paste-2 tbls.Turmeric paste- 1/4 ts. Chilli paste- 1/4 ts, Green chillies chopped-4, Oil- 14 -

3 tbls.Mustard seeds-1/4 ts, Whole red Chillies-2, Salt Steps: Peel ridge gourd. Cut lengthwise in half and then horizontally into quarter inch semi-circles. Add salt and set aside for a while. Heat oil in a pan and fry the mustard seeds and red chillies for 2 mins. Now add ridge gourd and fry for 5 mins. over brisk fire. To the water that is given out by the ridge gourd, add the masala pastes, sliced onions and green chillies. Add the poppy-seed paste, stir fry until the vegetable is quite dry and just turning brown. It is a good accompaniment with rice. Aam Kasondi (Mango pickle with mustard) Ingredients: Green mangoes-1 kg, Coarse Salt-250 gms, Ginger paste-50 gms. Red chilli powder-25 gms, Mustard powder-150gms, Ripe tamarind (seedless)- 50gms, Mustard oil- 250gms, Salt to taste. Steps: Peel and remove the seeds of the mangoes and cut into equal pieces. Mix in the coarse salt. Use ordinary sea salt and not iodised salt as iodised salt is not a preservative. Place in a wooden or a porcelain bowl and leave in the sun for a couple of days until the mango pieces are quite soft. Lightly squeeze and drain the excess liquid accumulated in the bowl. Now add to the mangoes all the spices, the ripe tamarind and salt. Mix thoroughly. In a large aluminum pan heat the oil until a blue haze appears. Add the spiced mango pieces. Stir and mix thoroughly with the oil and remove from fire. Allow to cool and then pour into an airtight glass or earthenware jar. Will keep for 2 months. Tomato Chutney Ingredients: 250 gms tomatoes, cut in four, 1/4 ts of ginger cut into strips, 1/4 ts red chilli powder or chopped green chill. 1 tbls raisins, soaked and cleaned in water 1/8 ts panch phoron, 1 ts mustard oil, salt and sugar to taste Steps: Heat mustard oil in a pan. Add panch phoron to hot oil and fry till spluttering stops. Add chopped tomatoes. Stir well. Add salt, cover and simmer 10 minutes. Remove cover. Add ginger strips, chopped chilli and raisins. Add 2-3 tbls sugar and a cup of water. Continue simmering until tomato chutney thickens and is cooked. Serve cold. Aamer (Mango) Chutney Ingredients: 4 large green mangoes, 1 tbls mustard oil, 2 dry red chillies, 1/4 ts panch phoron, 2 cups water, 1/2 cup sugar, salts to taste, 1 tbls dry fried and powdered cumin seed, 1 tbls dry fried and powdered mustard seed. Steps: Cut the mango into 6 pieces. Heat oil in the pan. Fry the mango slices in the hot oil until slightly brown. Remove mango pieces and keep aside. To the same pan add the dry red chilli and panch phoron. Pour in two cups of water, the sugar and the salt. Let this boil then add the mango slices. Simmer over medium heat until the sugar syrup thickens to your desired consistency. Pour in a serving bowl and sprinkle the dry grounded spices. This can be kept under refrigeration for a week. Chicken Rezala Ingredients: Chicken - 1whole, Onion - 4, Garlic paste - 3 teaspoons. Ginger paste - 2 teaspoons, Garam masala, Bay leaf - 2, Peppercorn - 10. Keora water - ½ cup, Sour curd - 200 gms, Red chili - 8, White oil - 4 tablespoons, Ghee - 2 teaspoons,

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Wheat flour - 1 tablespoon. Salt according to taste. Steps: Cut chicken into pieces. Add bay leaf, black peeper and garam masala to heated oil. Stir fry chicken pieces with the spices. When the water in chicken gets halfway dry add onion and garlic. Cook well. In the dried up chicken add a mixture of curd and flour. Add keora water. Steam the preparation with 2 cups of water in a pressure cooker for 10 minutes. Heat ghee in a serving spoon with red chili and add to the chicken. Serve. Chicken Reshmi Butter Masala Ingredients: Boneless Chicken-250gms, Curd-4tbls, Coconut milk- half cup, Eggs-2, Oil-100gms, Sha morich-2tbls Cumin powder-2tsp, Cardamom powder-2tsp, Chopped Onions -200gms, Ginger paste-50gms, Garlic paste-50gms, Coriander-1 bunch, Chopped green chilli-4 cream-half cup, tomato puree-1 cup, Rose water-2 drops, Sweet itter (antor)-2 drops, Salt-according to taste, Butter-50gms. Steps: Cut the mutton into pieces and wash well. Drain the water completely and keep it aside in a pan. Add to it curd, Coconut milk, Eggs, Ginger, Garlic, Salt, Sha morich, Cumin powder, Cardamom powder Sweet itter (antor)and Rose water and keep it aside for sometime. Grill the chicken pieces and cook it over low heat. After the pieces gets tender keep it in another container. Boil the chopped onions. Heat oil in a pan add ginger and garlic paste and the boiled onion. Pour water and make a thick gravy. Keep the gravy aside in a dish. In a pan add butter and then the roasted chicken pieces. Stir well Pour the gravy over the cooked chicken. Stir well. Add tomato puree, Sweet itter (antor) and rose water and store well. Add salt according to taste. Stir and remove from fire. Garnish with cream and serve hot. Murgi Korma (Chicken in Yogurt) Ingredients: Chicken- 750 gms.(cut in large pieces), Turmeric paste - 1 tbls, Chilli paste- 2 tsp, Ginger paste-1tbls, Garlic paste-1 tsp, Onions- 2 sliced fine, Onions- 2 ground to paste, Salt and sugar to taste, Yogurt (doi)-6 tbls, Oil4-5 tbls, Bay leaves-4, Garam masala Steps: Heat the oil in the pan. Add sliced onions and fry till brown but still soft. Add the pieces of chicken and stir fry until lightly brown. Add all the masala pastes including onions, salt and sugar to taste and stir fry several mins. sprinkling with water if necessary. Blend yogurt in 2 cups of water and add to the chicken. Stir. Reduce heat, cover and simmer gently until chicken is soft and cooked. In a separate pan, heat 1 tbls. of oil. Stir-fry the bay leaves and garam masala until spluttering stops. Pour over Murgi Korma. Stir and remove from fire. Chingri (prawns) Malai Curry Ingredients: Prawns/Lobsters-500gms, Coconut-1, Onion paste-2 tsp, Bay leaves-2-3, Kismis/raisins-25 gms, Curd100gms, Ginger paste-1 tsp, Salt-according to taste Oil and ghee accordingly Steps: Clean the prawns or lobsters, peel the shell and take out the black vein on the rear side of the prawns or lobsters. Boil the prawns in a little water, coconut paste and a little water and keep aside. In a pan heat oil and ghee, add onion paste, bay leaves, ginger and curd and stir well. Add the prawns. Cook for sometime add salt, coconut milk and when it gets thickened. Serve hot. - 16 -

Aurhor Dal (Toor Dal) with vegetables. Ingredients: Aurhor dal- 250 gms.Vegetables such as cauliflower, radish, flat beans, drum sticks, marrow, parwal, potatoes cut in 1 inch cubes or length wise- 2 cups.A small bunch of coriander leaves.6-8 cups of water, Turmeric paste- 1 tsp, Chilli paste-1/4 tsp.Cummin paste-2 tbls, Coriander paste-1 tbls, Ginger paste-1 tbls.Slit chillies- 6-8, Sugar-1/2 tbls,Ghee-1 tbls,Panch Phoron-1/2 tsp. Salt to taste Steps: Wash dal and add to the boiling water in the pan. When dal comes to boil add vegetables such as potatoes and radish, which take longer to cook. Add turmeric and chilli paste. Mix well and simmer over medium heat. Add vegetables to dal according to their cooking time. Finally add the coriander, cumin and ginger pastes, slit green chillies, salt and sugar. Mix thoroughly and simmer another 10 mins. or till dal and vegetables are cooked. In a pan heat ghee and add panch phoron. When this stops spluttering, pour into dal. Stir, bring to boil and remove from fire. Dal Makhani Ingredients: Rajma-50 gms, Black urad dal-20gms, Chana dal- 30gms, Chopped onion-100gms, Chopped garlic-10gms, Tomato puree-100gms Red chilli powder-1/2tsp -Turmeric powder-1/2tsp Methi powder-1/2tsp, Butter-100gms Oil Steps: Soak 50gms of rajma overnight. Heat oil in a pan. Add to it 100gms. of chopped onion and 10gms of chopped garlic. Saute for a while. Pour in 100 gms of tomato puree and cook for sometime. Add the rajma, 20gms of black urad dal, 30 gms of chana dal, 1/2 a teaspoon each of red chilli powder and turmeric powder. Mix in well. Add 2 cups of water and allow mixture to simmer over slow fire for an hour. While it is cooking, take 100gms of butter and add it gradually to the mixture in dollops, stirring all the time, until the entire amount is absorbed by the dal. Add salt to taste. When done, sprinkle half a teaspoon of methi powder on top and remove from pan. Serve hot.

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