Chicken Curry

 Ingredients:

1. 1 kg Chicken
2. 2 Potatoes, cubed
3. 1/2 cup Yogurt
4. 3 Onions, ground to a paste
5. 1 tsp Ginger garlic paste
6. 1 Tomato chopped
7. 1/2 tsp Turmeric powder
8. 1 tsp Red Chilli powder
9. 1/2 tsp Coriander-cumin powder
10. 1/2 tsp Garam Masala powder
11. Salt to taste and Oil to fry

Method:

1.  Marinate the chicken in yogurt and 4 tbsp onion paste for 30 mins or more.
2. Heat oil and add the remaining onion paste, ginger garlic paste and tomatoes, and fry till the raw smell goes away and the tomatoes become soft.
3. Add the powdered spices and continue to fry till oil shows separately.
4. Add the potatoes, and fry for a minute before tipping in the chicken with the marinade into this. Fry so the spices coat the chicken completely.
5. Add about 2 cups of water and cover and cook till the chicken and potatoes are cooked through.

Bhapa Doi

  Ingredients:

1. 1 cup Milk
2. 400 g Condensed Milk
3. 1 cup Thick Yogurt/sweet curd (whisked)
4. 10 Almonds nuts(blanched and peeled)
5. 15 Pistachios nuts(blanched and peeled)
6. 15 Raisins/kismis.

 Method:

1. Take sufficient water in a pressure cooker and heat it.
2. In a shallow steel pan, take the milk and add condensed milk and yogurt to it and blend well.
3. Add almonds, pistachios and raisins to the milk and mix well.
4. Cover the pan with cling wrap and seal it all around leaving a few slashes on top.
5. Place the pan in the cooker and steam cook it with the lid on for forty minutes.
6. Take it out of the cooker and allow it to cool down.
7. Refrigerate it till set and then cut into pieces and serve.

Dahi Rui/Curd Rehu

 

Ingredients:

1. Rohu Fish - 4 pieces (big)
2. Turmeric powder - 1 Tsp.
3. 1 Medium Onion
4. 1 Inch Piece Ginger
5. 6 Green Chili
6. Sour curd/yogurt - 5 Tbsp
7. 3 Cardamom
8. 5 Cloves
9. 1/2 Inch piece Cinnamon
10. 3 Tbsp. Cooking Oil
11. 1 Tbsp. Ghee
12. 10 half dust Cashew nut
13. A pinch of suger
14. Salt to taste

 Method:

1. Clean and wash fish pieces thoroughly. Apply salt and turmeric powder and keep aside for 10 minutes.
2. Grind onion and ginger into a fine paste. Add this paste, green chilies, bay leaf, salt and sugar to the sour curd. Pour this mixture all over the fish pieces and marinate for about 20 minutes.
3. Heat oil and ghee, fry chopped onion till light brown in color. Add the soaked fish pieces one by one and turning them over after a few seconds. Pour the remaining marinade mix. Add  cashew nuts and bring to a boil.
4. Cover and simmer in reduced heat for ten minutes till the fish is done. Powder the cardamom, cloves and cinnamon and add. Add salt and sugar(if you want) to taste. Cook in slow fire for another few minutes. Serve hot with  rice.

Easy Baingan/brinjal Bharta

Ingredients:

1. 1 Large brinjal (baingan/eggplant)
2. 1/2 cup onion (finely chopped)
3. 1/2 tsp grated ginger (adrak)
4. 1 tsp green chillies (finely chopped)
5. 1/2 cup tomatoes (finely chopped)
6. 1 tsp mustard oil
7. Salt to taste
8. For The Garnish 2 tbsp chopped coriander leaves  (dhania patta)

 Method:

1. Grease the brinjal with a little oil, make slits all over the surface and cook over an open flame till it is soft.
2. Cool and peel the skin. Mash the pulp thoroughly
3. Add the ginger, tomatoes, green chillies, mustard oil and salt
   and mix well.
4. Garnished with the coriander leaves.
5. Serve with rice and dal.

Doodh Puli Pithe

 

Ingredients:

1. Milk : 1 litre
2. Sugar : 1 cup
3. Rice Flour : 500 gm.
4. Salt : a pinch
5. Lukewarm water to make the dough
6. Grated Coconut : 2 cups
7. Sugar : 1 cup
8. Cardamom Powder : 1 tblsp.

 Method:

1. Take coconut in a wide pan. Add sugar little by little and keep stirring in low flame.
2. Cook this mixture until the mixture comes together and sticks together.
3. Remove from heat when the mixture leaves the sides of the pan.
4. Flavor it with cardamom powder. Let it cool.
5. Take rice flour, add salt and mix. Add enough lukewarm water to make a soft dough. Cover the dough with a cloth.
6.  After sometime, make small balls, size of a lemon from the dough. Flatten each ball with your fingers in the shape of a bowl.
7. The shell would be medium thin. Stuff small amount of filling mixture into it.
8. Bring together both the edges and it will get the shape of half-moon, press and seal with your finger.
9. Your puli is done. Make other pulis the same way.
10. After sometime, make small balls, size of a lemon from the dough. Flatten each ball with your fingers in the shape of a bowl.
11. The shell would be medium thin. Stuff small amount of filling mixture into it.
12. Bring together both the edges and it will get the shape of half-moon, press and seal with your finger.
13. Your puli is done. Make other pulis the same way.
14. In a big wide pan, heat milk, Once it starts to boil, let it cook for 10 minutes.
15. Then lower the heat to low, add suger according to your taste(you should always add jsuger in low heat, as in high heat it can curdle the milk).
16. Mix, add all the prepared pulis now, cook for another 15 minutes or until pulis are soft and the milk has thickened. Take care not to break the pulis.
17. The milk shouldn't be too thick nor too thin.
18. Serve Cold.

Kumror Chakka/Pumkin Curry

Ingredients:

1. Pumpkin/kumro - 400 gms (cut into small cubes).
2. Aloo/potato - 1 large (cut into small cubes).
3. Black chickpeas/Kala Chana - 1/2 cup.
4. Coriander powder - 1 tsp.
5. Cumin powder - 1 tsp.
6. Turmeric powder - 1 tsp.
7. Ginger paste - 1 tsp.
8. Red chili powder -  1/2 tsp.
9. Sugar - 1 tsp (in case the pumpkin is not sweet).
10. Panchphoron - 1 tsp  ( a mix of five spices like fenugreek seeds, cumin seeds, nigella seeds, fennel seeds and black mustard seeds.).
11. Salt to taste.
12. Oil - 2 and 1/2 tbsp for cooking .
13. Grated coconut - 1  tbsp.
14. Bay leaf - 1.
15. Dry red chili - 1.

 Method:

1. Soak black chickpeas/Kala Chana in water overnight. Pressure cook with salt till soft.Keep aside.
2. Heat oil in a cooking pot/Kadhai and add seasoning of bay leaf, panchphoron and dry red chilli.
3. When they begin to splutter, add potato  and black chickpeas/Kala Chana black chickpeas/Kala Chana under low flame for 5 minutes. ( sprinkle water if needed).
4. Add ginger paste and fry for a minute or two minutes.
5. Add Pumpkin ,coriander powder, cumin powder, red chili powder, Turmeric, and mix.  Continue frying.
6. Add grated coconut . Cook covered on medium heat for 3-4 minutes. If the mixture turns dry, add 1/2 cup of water.
7. Add salt & sugar. Cook covered until potatoes and pumpkins are cooked through. 
8. Serve hot with roti or rice. Enjoy your meal.

Kacha Aamer Chutney (Green Mango Chutney)

Ingredients: 

1. Medium green mangos - 2
2. Panch phoron - 1/2 teaspoon panch phoron
3. Dry red chilli - 1
4. Whole jeera (cumin) seed - 1teaspoon
5. Salt to taste
6. Oil - 2 tablespoon
7. Sugar - 1cup
8. Chopped ginger– 1 teaspoon

Method:

1. Peel the skin of the green mangoes. Take out the seeds. Cut the green mangoes into 4 pieces and keep aside.
2. Heat up oil in a pan, mix in 1/2 tsp panch phoron and the dry red chillies
3. When they start to crackle mix in the mangoes.Stir and cook well.
4. Add 1 teaspoon chopped ginger. 
5. Now add some water and  Add sugar.
6. Stir and cook well.
7. Roast 1/4 tsp whole jeera seed on the tawa and grind it to a powder. When the chutney is cool sprinkle this powder on top.
8. Now the green mango/kacha aamer chutney is ready.

 

Muri Ghonto

Ingredients:

1. Moong Dal - 1½ cups
2. The head of any large fish (preferably rui/rohu) - 1
3. Onion (chopped) - 1 cup
4. Fried cumin powder - 1 teaspoon
5. Coriander powder - 1 teaspoon
6. Turmeric powder - ½ teaspoon
7. Chilli powder - 1 tablespoon
8. Ginger paste - 1 tablespoon
9. Garlic paste - 1 teaspoon
10. Bay leaf - 1
11. Vegetables oil - 5 tablespoon
12. Salt to taste
13. Garam masala a pinch

 Method:

1. First roast moong dal on slow heat until it golden brown.
2. Soak in water 10 minutes. Then drain the water.
3. Then drain the water.
4. Clean the head
5. Take 1 teaspoon salt and ¼ teaspoon turmeric and rub with the head.
6. Heat a deep pan on medium high and take 2 tablespoon oil.
7. Fry the head each side.
8. Take out the head and add rest of oil in same pan.
9. Add onion and Fry onion until it becomes soft.
10. Add bay leaves, ginger paste, garlic paste, chilli powder, turmeric, coriander powder and Garam masala
11. Fry spices until oil comes out. Add 2 tablespoon water and cook 2 minutes.
12. Add the moong dal and fry 3 minutes and add 6 cups of water and salt.
13. Bring to boil and add the fish head and break it little.
14. Simmer on low heat till moong dal is cooked.
15. Add fried cumin and Serve with rice.

Narkel Naru (Coconut ladoo)

Ingredients:

1. Grated Coconut - 3 cup
2. Sugar - 1 cup
3. Milk - 2 cup
4. Condensed milk - 1/4 cup
5. Cardamom powder (elaichi) - 1/4 tsp
6. Fennel seed (mouri) - 1/4 tsp

Method:

1. In a karai/pan lightly roast the grated coconut and add the sugar to it.
2. Stir it till the sugar gets melt,add milk and condensed milk to it.
3. Add cardamom powder and fennel seed to it and mix it well.Now cook it under slow fire till the coconut is cooked well.
4. Keep stirring it till the milk dries up,and coconut mix comes out clean from the sides. the mixture becomes sticky. don't make it too much dry so that you can make balls easily.
5. Allow it to cool for 4-5 minutes, make small balls from the mixture.
6. Keep it in air tight container.

Potol Posto

Ingredients:

1. 1/2 cup - Posto / Poppy seeds ( Grind as a tight paste with salt and Green chilli)
2. 500 gm - Potol / Parval ( cut 2 pieces )
3. 1 - big Onion (finely sliced)
4. 1 - Green Chilli
5. 1/4 table spoon - Turmeric
6. 1/4 table spoon - Red Chilli powder
7. Salt To taste
8. 2 table spoon - White Oil

Method: 

Rub a pinch of salt and turmeric on cut potol/parval and keep aside.
Heat white oil in kadhai.
Fry potol/parval till brown and keep aside.
To the same oil add onions and fry for 2 min on medium heat.
Add turmeric, chilli powder, posto/poppy seed paste and salt. Fry on medium heat for 3-4 min.
Then add fried potol/parval. Mix well and remove from heat.
Serve with hot rice or roti.

Egg Curry

Ingredients:

1. 4 hard boiled eggs-shelled.
2. 2 small potato, peeled and cut into two pieces
3. 3 table spoon of mustard oil
4. 1 table spoon of turmeric
5. 3 table spoon of Kashmiri Chili powder
6. 2 small onion sliced
7. 1 table spoon of cumin seeds
8. 1 bay leaf
9. 1 table spoon of ginger garlic paste
10. ½ table spoon sugar
11. 2 table spoon of tomato ketchup
12. 1 table spoon of Dhania-jeera powder
13. ½ tsp of garam masala
14. Salt to taste
15. Coriander leaves to garnish

Method:

Take the hard boiled eggs and make slits on them.

Fry them in 1 tsp of oil. Take out, when nicely fried.

Next add the turmeric, chilli, salt mixture to the pieces potatoes and fry them in this oil. Take out, when 3/4th fried.

In a deep bottomed vessel, take 2 tbsps of mustard oil. Heat it, then add a bay leaf and a tsp of cumin seeds.
Once the cumin seeds splutter, add the sliced garlic and fry for a min. Take care not to burn the garlic.
Add ½ tsp of sugar in the oil.

Next add the sliced onions and keep on frying till they change color and become light brownish.
Add a pinch of turmeric powder, ginger-garlic paste and the tomato ketchup
Next add 2 tsps of Kashmiri chilly powder.

Add 1 tsp of Dhania-jeera powder and fry well, adding a little water and fry till oil starts to separate.
Once oil starts to separate, put in the fried eggs and potatoes and mix.
Add little Water for gravy, and salt to taste.

Once it comes to boil and potatoes are cooked, add ½ a tsp of garam masala.
Garnish with coriander leaves and serve with hot rice.

Lau Chingri

Ingredients: 

1. 500 gm Lau/gourd
2. 1-cup prawn/chingri
3. 4-large green chillies
4. 1-tbsp Cumin seed
5. 1-Bay leaf
6. 1-tbsp coriander powder
7. 1-tspTurmeric powder
8. 1-tsp Chili powder
9. Salt  as per taste
10. Garnish with chopped Coriander

Method:

Peel and cut the lau/gourd in very small cubes.

Clean, deshell, devein the prawn/chingri

In a pan add oil and heat it for sometime,then add the cumin seed & bay leaf, when they turn brown, add the lau/gourd and prawn/chingri, fry for 5 min, then add green chili,
coriander powder, chili powder, turmeric powder and mix all of them with the lau/gourd & prawn/chingri, fry for another 5 min till both soften, add salt .

If you think that you need gravy you add water to this and let it boil for sometime.
Serve hot with rice and roti.

Shukto

Ingredients:

1. 1 - raw plantain (raw banana pieces)
2. 2 - radish (pieces)
3. 1 - potato (pieces)
4. 1 - brinjal (pieces)
5. 1 - bitter gourd (small pieces)
6. 1 ½ - tbsp mustard seeds
7. 1 ½ - tbsp fenugreek seeds
8. 2 - tbsp poppy seeds
9. Salt To Taste
10. Red chilli powder (to taste)
11. 1 tbsp oil

Method:

Soak 1 tbsp each of mustard, poppy, and fenugreek seeds in ½ cup of water for 10 – 15 mins. Blend to make a paste.

In a microwave safe bowl microwave oil at 100% power for 30 secs.

Add ½ tbsp each of mustard, poppy and fenugreek seeds and microwave at 100% power for 2 mins.
Add sliced vegetables and ½ cup of water. Microwave covered for 7 – 8 mins at 100% power.
Add the prepared poppy, mustard and fenugreek paste, salt and pepper stir it.
Microwave covered for 3 – 4 mins at 100% power. wait for 5 mins.
Serve hot with rice.

Mushur Daal

 

Ingredients:

1. Red Lentil/Mushur Daal -    2 cups
2. Tomato 1 - (sliced into small pieces)
3. Onion - 1/2 of a big onion, cut in fine slices.
4. Turmeric powder -  1 tbsp.
5. Salt -  1 tbsp.
6. Coriander leaves - 2 Few leaves.
7. Fenugreek seeds - 1 tbsp.
8. Oil - 2 tbsp.
9. Green chili -  3

Method:

Boil mushur daal in any saucepan with turmeric powder and salt. Then in a frying pan heat oil, then give fenugreek seeds, after it pops up give onion and stir then when onion becomes light brown give tomato and again stir for about 5 minutes. Now pour mushur daal into the frying pan and give coriander leaves and green chilies. Serve it  with hot rice and fry.

Sorshe Ilish

Ingredients:

1. 5 pieces of Hilsa Fish / Ilish Mach
2. 2 tbsp Mustard powder
3. 1 tsp Turmeric powder
4. 1/2 tsp Kala jira / nigella seeds
5. 1 tsp Red chilly powder
6. 6 Green chillies
7. 4 tbsp Mustard oil
8. Add salt according to your taste
9. 2 cups of Water

Method:

Rub the fish pieces with some salt and a pinch of turmeric powder and keep aside for 1/2 hour. Heat mustard oil in a cast iron wok and on smoking point gently slide the fish pieces into the oil. Lightly fry it from both the sides and keep aside.

If you are using mustard powder (I've used mustard powder in my case) soak 2 tbsp of mustard powder in lukewarm water along with a pinch of salt and green chilly for 10-15 minutes.

If you are using mustard seeds, then soak this in 2 tbsp of lukewarm water with green chilly and a pinch of salt for 10-15 minutes. Then grind till you get a smooth paste, strain the liquid from the residues and keep the mustard liquid aside for later use.

Heat the remaining oil and when it starts smoking and add kala jira (nigella seeds). Add slit green chillies, red chilly powder, turmeric powder and pour in the already prepared paste. Add water and bring it to boil. Gently slide the fried fishes and adjust the salt as per taste. Cover with lid and let it cook on low flame for 10 minutes or until you get the desired consistency of the gravy. Garnish with slit green chilly and 1 tsp of mustard oil for that extra pungent flavor. Serve hot with steamed rice.