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.

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.

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.

Mutton Fry

Ingredients:

1. Mutton 500 gms.
2. Big chopped  onions  2.
3. Ginger garlic paste  4 tsp.
4. Coriander powder  1 tsp.
5. Curd 100 gms.
6. Chili powder   2 tsp.
7. Black pepper dust  ¼ tsp.
8. Cumin powder  1/4 tsp.
9. Garam Masala powder  3/4 tsp
10. fennel seeds ½ tsp.

Method:

1. Clean and wash meat properly.
2. Mix meat along with all other ingredients except onion in a cooker and mix well so that all the pieces are coated with the masala then add 1/2 cup water.
3. Close the lid and cook it till 5 whistles .Let it cool then open.
4. In another pan fry onions in oil till they are golden brown.
5. Add the cooked meat along with the gravy to the onions and let it boil.
6. Cook them till the gravy becomes thick and the oil separates.
7. Finally Garnish with coriander leaves.