BENGALI FISH CURRYIngredients
2. Heat up a pan, mix in 1 tblsp oil, shallow fry marinated fish from both sides until slightly browned. Take off and keep aside.
3. Heat up remaining oil, mix in mustard seeds, kalonji, whole dry red chillies and bay leaf, stir fry for a few minutes till seeds crackles, mix in ginger, garlic paste and stir fry again for a moment.
4. Mix in cut onion and stir fry until slightly brown in colour.
5. Mix in mustard paste, red chilli powder, coriander powder and turmeric powder, stir fry masala nicely until oil starts separating.
6. Adjust water and salt, bring to boil and then mix in shallow fried fish, put green chilli slits on top.
7. Stir fry on a slow flame until fish get cooked and oil starts floating on top of gravy.
8. Take off and decorate with cut green coriander leaves.
2. Marinate the pieces with turmeric powder and salt and keep them aside for half hour.
3. In a pan heat the mustard oil and shallow fry the fish till three fourth done.
4. Drain out the excess oil.
5. In the excess oil add cumin seeds, onion seeds,black pepper, green chillies, little turmeric powder & salt and with adding water bring the mixture to a boil.
6. In this mixture add fried fish and cook for another 10 minutes. Garnish with Coriander leaves and serve hot.
2. Take a kadai and heat desi ghee in it. Add onions and garam masala powder,cook for 10 min.
3. Add the marinated lamb and cook for 10 to 12 minutes more.
4. Add ginger garlic paste, coriander powder, cumin seed powder, red chilli powder, remaining turmeric powder and tomatoes
5. Cover and simmer till the lamb is tender.
5. Serve hot after garnishing with garam masala powder sprinkled on top.
2. Let it marinate for 20 minutes.
3. Combine egg with flour and food coloring and spread over the fish. Gently mix.
4. Heat the oil in a frying pan and drop fish pieces into small batches.
5. Fry until golden brown and place on an absorbing sheet.
6. Drizzle with juice of remaining lemon half over fish and serve hot.
2. Take a wok , heat oil in it and add onions. Fry them till they turn golden-brown.
3. Add ginger-garlic paste, red chilly paste, green chilies, coriander leaves and salt.
4. Add ginger garlic paste and fry till the raw smell subsides. Cook till a thick gravy is formed.
5. Finally, add fish and toss it. Avoid using spoon or spatula as the fish is delicate.
6. Cover with a lid and cook till done.
7. Garnish with coriander leaves and serve hot.
2. Mix in turmeric, cumin, garam masala, and slit green chillies.
3. Mix in salt and sugar to taste. Mix well and stir fry till the time the dal is soft and thick.
4. Heat up ghee in a kadhai. Mix in bay leaves and garam masala.
5. When it stops spluttering mix in it to the dal. Mix thoroughly.
6. Cut the coconut into small dices and fry in ghee till light brown. Mix in this to the dal and stir.
5. Serve hot along with luchi.
2. Separate the dough into small round lemon sized balls.
3. Roll out the balls into flat discs, about 4" in diameter.
4. Take a kadai(wok) and heat desi ghee in it. Once it is hot deep fry the discs till golden brown in colour.
5. Serve hot along with other dishes.
2. Take yogurt in a bowl and mix turmeric powder, red chilli powder, black pepper, cumin powder, salt (1/2 tsp) and ginger garlic paste (1/2 tsp).
3. Mix all these ingredients well and apply this marinate on the fish pieces. Leave the pieces aside for 1 hour.
4. Take a broad base pan and heat desi ghee in it. Once it is hot sauté onions in it.
5. As they turn little brown add cardamom, cloves and cinnamon.
6. Sauté for a minute or so then add rice, water, salt (1 tsp), garam masala and bay leaf.
7. Cover the pan with a lid and bring to a boil over low to medium flame.
8. As the water gets absorbed and rice is almost cooked take our half the quantity of rice.
9. Arrange the fish pieces over the rice in the pan and cove with the rice removed earlier.
10. Close and cover the pan with the lid. Cook on slow flame for 30 minutes more.
11. Serve hot along with Cholar Dal or Dimer Dalna.
Aloo Phulkopir DalnaIngredients
2. Heat up oil in a pot and when very hot fry the potatoes lightly and drain.
3. Then fry the florets of cauliflower till they turn a little brown. Remove and keep it aside.
4. In the same pot heat up ghee and mix in the bay leaves and the whole garam masala and stir fry for 30 seconds.
5. Mix in cut onion and fry till golden in colour.
6. Mix in the masala powders and stir fry for a minute taking care that the masala does not stick to the bottom.
7. Mix in a tblsp of water if necessary. Mix in the potatoes, cauliflower and the tomatoes.
8. Stir fry for a while. Mix in a cup of water, cover and stir fry over medium heat.
9. Stir from time to time. Take off from heat up when the vegetables are cooked and nearly dry
2. Soak poppy seeds in one cup warm water for fifteen to twenty minutes.Remove and grind to a fine paste.
3. Heat up mustard oil in a pot till it just reaches smoking point.
4. Remove, cool and heat up the oil again on medium heat. Mix Onion seeds and stir-fry briefly.
5. Mix in potato pieces and stir fry on medium heat up for five minutes, stirring frequently.
6. Mix in the poppy seeds paste, stir and mix in half cup of water, cover and stir fry on low heat up till the potatoes are almost done.
7. Take off the lid, mix in salt, sugar and slit green chillies.
8. Continue to stir fry for a minute more or till potatoes are completely cooked, stir in desi ghee and serve hot.
2. Mix milk a little at a time. There should be no lumps. The batter should be rather thin.
3. Now, mix in the mashed paneer. This will thicken the batter.
4. Lastly, mix in the powdered cardamom.
5. The batter, finally, must be of medium thick consistency so that it can easily be dropped from a spoon.
6. Make syrup of one string consistency with the sugar and 11/2 cup of water.
7. Heat up ghee in a kadhai. Drop spoonfuls of batter and fry till golden.
8. Soak in the syrup for at least two hours
2. Keep aside for half an hour.
3. Heat the mustard oil in a shallow pan and fry the pieces till golden brown in colour.
4. Drain the excess oil and serve immediately.
2. Add sugar and green cardamom and mix properly.
3. In a separate bowl add egg, baking powder and powdered milk and beat well.
4. Make small balls from the mixture and put them in the cooking milk.
5. After this, mix the corn flour in one cup of water and add it to the milk and cook for 2 to 3 minutes.
6. Add screw pine and cook for a few minutes. Pour in a dish and garnish with almonds and pistachio.
7. Refrigerate it and serve cold with silver leaf garnishing.
2. Take a kadai(wok) and boil milk in it. As it starts boiling add rice and sugar.
3. Keep cooking on medium flame till rice is cooked.
4. It will take 25 to 30 minutes and by that time milk will be thick and reduced to half.
5. Add Cardamom Powder and Jaggery. Stir well till Jaggery has dissolved and mixed properly.
6. Sprinkle dry fruits on top and take off from fire.
7. Serve Chilled or hot.
2. If the nuts do not soak up all the milk by the time you are ready to use them, drain it away before you use the nuts as topping.
3. Mix the paneer and milk powder in a pan and cook on a medium flame stirring continuously for 3-4 minutes.
4. Allow the mixture to cool.
5. Add sugar, essence and cardamom powder and mix until smooth dough is formed.
6. Lightly grease the moulds with ghee.
7. Put a little topping mixture (soaked almonds, pistachios and saffron strands) in each mould.
8. Press some of the prepared paneer mixture on top of the topping in each mould and shape.
9. Chill for a few hours, unmould carefully and serve.