Pumpkin halwa

Ingredients

1.Pumpkin - 2cups(chopped,use red pumpkin)
2.Condensed milk - 1/2 cup
3.Khoya - 1cup(i had used leftover pedas)
4.Sugar - 1/4cup(if using khoya,else don't use sugar)
5.Green cardamom - 2nos
6.Desi ghee - 5tsp

Method

Pressure cook the pumpkins in a pressure cooker for 2 whistles,when cool mash them with a spatula. Heat ghee in a pan and add cardamoms,mix in the pumpkin and stir fry till most of the moisture evaporates.Now add condensed milk,crumbled pedas(if using khoya then add it along with sugar). cook till all blends well and halwa is dry enough.You can also add some chopped dry fruits for further richness in taste.Serve hot or cold.

Sweet potato,yam nd bread cutlet with green chutney

Ingredients

1.Sweet potato - 1cup(broadly diced)
2.Yam - 1cup(broadly diced)
3.Potato - 1cup(broadly diced)
4. Brown bread slice - 4 piece
5.Red chilly powder - 1/2 tsp
6. Amchur powder - 1/2 tsp
7.Cumin powder - 1tsp
8. Kasuri methi - 3tsp
9.Garam masala powder - 1tsp
10.Salt to tatse
11. refined oil for pan frying

Method

boil sweet potato,yam,potato and mash them. in it mix,chilly powder,amchur powder,cumin powder,garam masala powder,salt.Crush kasuri methi in your palms and add to the mixture.Now soak the bread in water and squeeze out the moisture. Mix this into the mixture,to make a dough.Heat oil in a pan.Shape round tikkis from the mixture and pan fry from both sides till golden brown and firm. Serve hot with green chutney,salad and hot tea/coffee.

Pumpkin flower fry- kumro pholer bora

Ingredients

1. Pumpkinn flower - 6nos
2. Besan - 4tbsp
3. Roasted cumin powder - 1tsp
4. Turmeric powder - 1/4 tsp
5. Chopped green chilly - 1/2tsp
6. Salt to taste
7. Refined oil for frying

Method

Make a smooth paste of besan,cumin powder,turmeric powder,green chilly,salt with water. Hat oil in a wok,dip the flowers into the batter and deep fry until golden brown. serve hot with green chutney,salad and hot tea.

Hilsa fish head with Malabar spinach and vegetables

Ingredients

1. Hilsa fish head - 1 no
2. Pumpkin diced - 1 cup
3. Potato diced - 1 tsp
4. Malabar spinach  chopped - 2 cups
5. Brinjal diced - 1cup
6. Flat / broad beans - 1 cup
7. Panch phoron - 2tsp
8. Ginger grated - 2 tsp
9. Green chillies - 3 nos
10. Turmeric powder - 1 tsp
11. Salt to taste
12. Mustard oil - 3 tbsp

Method
Marinate the fish head with salt and turmeric powder and fry them in a wok until golden brown.
Drain and remove,in the same oil add green chillies and panch phoron. Once they start spluttering add grated ginger and potato. Stir fry in low flame till potatoes are half cooked. Now add flat beans,pumpkin,brinjal,turmeric powder,salt and cover and cook stirring occasionally. Once the vegetables are almost cooked add Malabar spinach and fried fish head. Break the fish head with the end of the spatula and cook for 2 mins approx. Serve hot with rice.

Dahi baingan

Ingredients

1. Brinjal- 8 nos( small size)
2. Curd - 1/2 cup
3. Black pepper powder - 1tsp
4. Sugar -1 tsp
5. Salt to taste
6. Mustard oil - 4 tsp
7. Chopped coriander - 3tsp

Method

Heat oil in a pan,add brinjals and salt. Cover and cook in a low medium till the brinjal is completely cooked. Meanwhile whip curd along with some water,sugar,black pepper powder. Now mix chopped coriander to the brinjal and stir fry for 30 secs. Pour in the curd mix and switch off the flame. Serve hot.

Rasmalai

Ingredients

1. Full cream milk - 1 ltr
2. Sugar - 1/2 cup
3. Condensed milk - 1/2 cup
4. Green cardamom - 2 pods
5. Chopped dry fruits for garnishing
6. Curd - 4tsp

Method

Boil 500 ml milk and add curd,keep boiling till the milk cuddles to get chena.Strain it and keep it in the strainer for a minimum of 2 hrs till all the extra moisture drains out. Now squeeze off any left over moisture and make small balls out of the chena. In a flat pressure cooker add 1 cup of water and sugar and allow to boil. Now add the chena balls into them,cover the cooker's lid and cook for 2 whistles.allow to cool it normally.
Boil the remaining milk in a  vessel and add condensed milk to it. Add cardamom and simmer till its gets reduced to half of  it's original volume. Cool, squeeze the chena balls lightly and add to the milk mixture. Serve after 30 mins.

Note- refrigerate for a minimum 1 hr before serving

Dahi hilsa

Ingredients

1. Hilsa fish - 4 pieces
2. Curd - 100 gms
3. Coconut grated - 6 tsp
4. Turmeric powder - 1/2 tsp
5. Green chilly - 2 nos
6. Red chilly powder - 1/2 tsp
7. Salt to taste
8. Mustard oil - 5 tsp
9. Panch phoron - 2 tsp
10. Chopped coriander - 4 tsp

Method

Marinate the fish with salt and turmeric powder and keep aside for 15 mins. Heat oil in a pan and fry the fish from both sides till golden brown.Drain and remove from pan. In the same oil add green chillies,panch phoron,and allow to splutter. Now mix in coconut and stir fry for one minute. Add curd and cook for 30 secs. Mix in turmeric powder,salt,red chilly powder and stir for 30 secs. Now add the fish and cook for one minute. Add chopped coriander and cook till the dish is dry. Serve hot with rice.

Elaichi shrikhand

Ingredients

1. Thick curd - 200 gms
2. Sugar powder - 50 gms( add more if you want sweeter)
3. Green cardamom - 3 pods

Method

Pour the curd on a strainer and keep on a vessel or in a muslin cloth and hang it inside refrigerator for 7 to 8 hours,so that all the excess moisture drains out.Lightly dry roast the seeds of cardamom and pound them in a mortar and pestle.Mix it along with sugar powder in the curd and whip it thoroughly with a fork.Shrikhand is ready to serve.

Malpua

Ingredients

1. Maida- 2/3 cup
2. Rice flour - 1/3 cup
3. Grated coconut - 1/3 cup
4. Fennel seeds( saunf) - 2tsp
5. Sugar - 1/3 cup( add more if you want sweeter)
6. A pinch of salt
7. Sugar syrup- 1 cup(make by dissolving and heating equal amount of water and sugar)
8. Condensed milk for topping
9. Refined oil for pan frying

Method

Make a smooth batter of maida,rice flour,sugar,salt,coconut and keep aside for 30 mins. Now heat some oil in a pan. Add fennel seeds in the batter. Add 1 ladle of batter to the pan and make into small circular shape pan cake. Fry from both sides. Repeat till you have used all the batter. Pour the sugar syrup onto the fried malpuas and let it absorb for 5 mins. While serving pour some condensed milk and serve hot or cold.

Spicy prawns in mustard,poppy seeds and coconut paste

Ingredients

1. Prawns - 250 gms
2. Mustard seeds - 2tsp
3. Poppy seeds - 4tsp
4. Coconut grated - 6tsp
5. Green chilly - 2 nos
7. Onion chopped - 1 no( finely chopped)
8. Ginger grated - 1tsp
9. Garlic grated - 1 tsp
10. Turmeric powder - 1/4 tsp
11. Red chilly powder - 1/2 tsp
12. Coriander powder - 1/2 tsp
13. Mustard oil - 4 tsp
14. Salt to taste

Method

Make a paste of coconut,mustard seeds,poppy seeds,green chilly.
Marinate the prawns with salt and turmeric powder and keep for 15 mins. Heat oil in a pan and fry the prawns for a minute,till it changes colour. Drain and remove from pan. In the same oil fry onion,ginger,garlic till oil starts separating. Now add turmeric powder,chilly powder,coriander powder and stir fry for 30 secs. Add the paste along with some water. Mix in the prawns,salt and cook for a minute. Serve hot with rice.

Note - For plating I have used capsicum and tomato which I had just roasted on direct flame over the gas oven till soft.

Green potato,fish fry with charred onions

Ingredients for green potato

1. Boiled potato - 4 nos( peeled)
2. Coriander chopped - 1cup
3. Green chilly - 2 nos
4. Ginger - 1 inch
5. Salt to taste
6. Mustard oil - 2tsp
7. Lemon juice - 1/2 tsp

Method

Heat oil in a pan and stir fry the potatoes till golden brown. In the meanwhile make a paste of coriander,salt,green chilly,ginger. Add this paste to the potato and stir fry till moisture evaporates. Switch off flame and add lemon juice.

Ingredients for fish fry

1. Katla fish - 3 piece
2. Ginger,garlic paste - 1tsp
3. Turmeric powder - 1/4 tsp
4. Salt to taste
5. Kasuri methi powder -1/2 tsp
6. Coarse rice powder for coating
7. Refined oil for pan frying

Method
Marinate the fish with ingredient no 2,3,4. And keep aside for 30 mins.Heat oil in a pan,coat the marinated fish with rice powder and pan fry from both sides till golden brown and completely cooked

Pan fry onions with salt and add few drops of fish sauce to it.
Assemble the dish as shown in image and serve hot.

Cauliflower fried rice,seam chicken,firni

Ingredients for cauliflower fried rice

1. Boiled rice- 2cups
2. Cauliflower chopped- 3/4 cup
3. Tomato chopped - 1 big
4. Shah jeera - 1tsp
5. Desi ghee - 2tsp
6. Salt to taste
7. Black pepper powder - 1tsp

Method

Heat 1tsp desi ghee in a wok. Add shah jeera,allow to splutter. Next add cauliflower and cook,covered in a low flame till it softens. Now add tomato,salt and stir fry for one minute. Next add rice and stir fry for some more time. Lastly add black pepper powder and remaining desi ghee,serve hot.

Ingredients for saem chicken

1. Saem - 250gms( boil and make a fine paste)
2. Chicken boneless - 500gms
3. Cumin seeds - 1tsp
4. Ginger chopped - 1tsp
5. Garlic chopped -2tsp
6. Turmeric powder - 1tsp
7. Coriander powder - 1tsp
8. Red chilly powder - 1tsp
9. Salt to taste
10. Mustard oil - 3tsp

Method

Heat oil in a pan,add cumin seeds and allow to splutter. Now add ginger,garlic and fry till they change brown in colour. Add the chicken pieces and cover,cook for 3 to 4 mins. Now add turmeric powder,chilly powder,salt,coriander powder and cook,covered,stirring occasionally till the chicken is thoroughly cooked. Add the saem paste,stir and cook for one more minute. Serve hot.

Ingredients for firni

1. Basmati rice powder - 25gms
2. Full cream milk - 500ml
3. Sugar - 100gms
4. Rose water - 1tsp
5. Chopped nuts for garnishing

Method

Soak rice powder for 20 mins. Boil milk in a pan and add the soaked rice powder into it. Cook in a low flame,stirring frequently till it forms a thick smooth paste,it will take 20 mins approx. now add sugar and cook further till it completely dissolves. Switch off the flame and add rose water,chopped nuts. Cool and serve,best served in earthern pot.

Pumpkin wonder

Ingredients

1. Pumpkin - 500 gms( finely chopped)
2. Mustard paste - 3 tsp
3. Sugar - 1 tsp
4. Green chillies - 2 nos
5. Salt to taste
6. Mustard oil - 3 tsp
7. Turmeric powder - 1/4 tsp

Method

Heat 2 tsp of oil in a wok and add green chillies,next add pumpkin and stir fry for 2 to 3 mins in low flame. Add salt,turmeric powder,cover and cook for 2 to 3 mins stirring occasionally . Now open the lid and mash the pumpkins with the help of spatula. Next mix in sugar,mustard paste and keep stirring for one minute. Lastly add one tsp mustard oil,stir and cook for another minute. Serve hot with rice as a side dish.

Brinjal n jaggery(gur)

Ingredients

1. Small brinjal - 4 nos
2. Fresh coconut grated - 1/2 cup
3. Jaggery - 1/4 cup
4. Whole red chilly -2 nos
5. Roasted peanut - 1/5 cup( roughly grounded)
6. Mustard oil for pan frying
7. Salt to taste

Method

Heat oil in a pan and stir fry the brinjals for some time. Remove  from pan. In the same oil add whole red chilly and allow it to crackle.now add coconut,peanuts and stir fry for a minute . Add brinjals,salt,jaggery and small amount of water,cover and cook until the brinjals are thoroughly cooked.Garnish with some peanuts and serve hot.

Tomato,date,mango pulp bar chutney-Traditional Bengali recipe

Mango pulp bar popularly called Aamshotto in Bengali is delicious and gives a unique taste to the recipe.

Ingredients

1. Tomato - 500gms( diced)
2. Dates - 1 bowl ( deseeded)
3. Mango pulp bar - 100gms
4. Sugar - 50 gms( feel free to add more for more sweetness)
5. Mustard seeds - 1 tsp
6. Panch phoron powder - 2tsp( roast panch phoron with one whole dry red chilly and grind)
7. Turmeric powder - 3/4 tsp
8. Salt to taste
9. Mustard oil - 2 tsp
10. Whole red chilly - 2 nos

Method

Heat oil in a wok and add mustard seeds,whole red chilly and allow to crackle. Add tomatoes and cstir fry for some time. Mix in salt and turmeric powder,cover and cook till the tomatoes are half done. Next add mango pulp bar and dates and cover and cook till the tomatoes are thoroughly cooked. Now add sugar and allow to dissolve completely. In the end add the roasted powder and give a final stir. Serve chilled or at room temperature.

Chuno macher jhaal-Small fish cooked in mustard paste(traditional Bengali recipe)

Ingredients

1. Chuno Mach (small fish) - 500gms
2. Mustard paste - 4tsp(add more for more pungency)
3. Panch phoron - 1tsp
4. Turmeric powder - 1/2 tsp
5. Ginger paste - 1 tsp
7. Green chillies - 4 nos
8. Salt to taste
9. Mustard oil for pan frying

Method

Rub the fish with salt and turmeric powder and keep aside for 15 mins. Heat oil in a pan and fry the fish from both sides until golden brown. Remove from pan. In the same oil add panch photon,green chillies and allow to splutter. Add ginger paste,turmeric powder and stir fry for 10 seconds. Add some water in the mustard paste to form a solution and mix in to the pan. Add the fish,salt and cover and cook for 1 minute. Turn over the side of the fish and cook for 30 secs approx. lastly add 1 tsp of mustard oil ,give a final stir and switch off the flame. Serve hot with steamed rice.

Note - This is the basic fish recipe,so try with any other fish also like rohu,katla.

Panch phoron comprises of mustard seeds,fenugreek seeds,cumin seeds,nigella seeds,fennel seeds

Mudi ghonto - Fish head in rice,potato and spices

Ingredients

1.Fish head - 1 no(taken from a fish weighing 1.5kg)
2.Rice - 3tsp
3.Potato - 1 medium size(cut lengthwise)
4.Onion - 1 medium size (julienned)
5.Ginger - 1 inch(finely chopped)
6.Garlic - 5cloves(finely chopped)
7.Desi ghee - 1/2 tsp
8.Turmeric powder - 3/4tsp
9.Salt to taste
10.Garam masala powder - 1tsp
11.Red chilly powder - 1/2tsp
12.Mustard oil - 5tsp

Method

Marinate the fish head with 1 tsp salt and 1/2tsp turmeric powder.Keep aside for 15mins.Heat oil in a pan and pan fry the fish head from both sides until golden brown.Drain and remove.In the same oil add onion,ginger,garlic and stir fry till fat starts releasing.Now add rice and stir fry for one minute in low flame.Next add turmeric powder,red chilly powder and salt.Add the fish head,potato and mix all the ingredients.Add little water and cover.Uncover after 2mins and break the fish head with a spatula and cook covering it for 2 to 3 minutes or till the potato and rice gets cooked thoroughly.Now add garam masala powder and ghee giving a final stir.Serve hot with steamed rice.

Baigan ka bharta(roasted spicy brinjal) stuffed in roasted capsicum

Ingredients

1.Brinjal - 1 no big size
2.Capsicum - 2nos
3.Onion - 1medium size
4.Ginger - 1inch
5.Garlic - 6cloves
6.Tomato - 1 no medium size
7.Coriander - 1bunch
8.Turmeric powder - 1/2tsp
9.Coriander powder -1/2tsp
10.Cumin powder - 1tsp
11.Red chilly powder - 1/2tsp
12.Green chilly - 2nos
13.Garam masala powder - 1tsp
14.Mustard oil - 1tsp
15.Salt to taste

Method

Finely chop onion,ginger,garlic,tomato,chilly,coriander and keep aside.
Roast whole brinjal direcly on flame preferably on an iron ring(one on which we puff our chappati) for 8 to 10 minutes changing its sides in between.Next roast whole capsicum for 2 to 3 minutes from all sides.Cut the capsicum from the top and scoop out all the material from inside.
Heat oil in a wok and add onion.ginger,garlic,green chilly,tomato and stir fry til fat starts releasing.Next add all the turmeric powder,coriander powder,red chilly powder,cumin powder.Drop in the roasted brinjal into the wok and mash it with the help of a spatula.Mix well with spices.Lastly add salt and stir fry for one more minute.Add garam masala,coriander giving a final stir.Stuff this mixture in the roasted capsicum,garnish with cashew nuts and serve hot.

Lemon chicken

Ingredients

1.Chicken - 300gms
2.Onion - 1 big size(chopped)
3.Ginger - 2inch(chopped)
4.Garlic - 8 cloves(chopped)
5.Black pepper powder - 1tsp
6.Lemon - 2nos
7.Sugar - 1tsp
8.Coriander - 4tsp(chopped)
9.Whole red chilly - 2nos
10.Cumin seeds - 1tsp
11.Turmeric powder - 3/4tsp
12.Salt to taste
13.Mustard oil - 3tsp

Method

Heat oil in a wok and add cumin seeds,whole red chilly.Once the start spluttering add onion,ginger,garlic and fry till fat starts releasing.Next add chicken pieces and stir fry for 2 to 3 mins in low flame.Add salt and turmeric powder and cook covered until the chicken is completely cooked.Cook in low flame stirring occasionally.Now add sugar ,black pepper powder,lemon juice,coriander and give a final stir cooking for 30 secs more.Serve hot.

Chicken n vegetable soup in coconut milk

Ingredients

1.Capsicum - 1no cut lengthwise
2.Beans - 100gms cut long
3.Boneless chicken pieces - 200gms
4.Cococnut milk - 100ml
5.Black pepper powder - 1tsp
6.Onion - 1 medium size julienned
7.Garlic chopped - 1tsp
8.Salt to taste
9.Olive oil - 3tsp

Method

Heat oil in a pan and stir fry the chicken pieces for 2 to 3 mins in low flame.Remove from pan.In the same oil add onion and garlic,lightly saute them till they start changing colour.Add capsicum,beans and stir fry for 2 to 3 minutes.Now add chicken pieces with a small amount of water.Cook till all the veggies and chicken are thoroughly cooked.Next add coconut milk and boil for one minute.Lastly add black pepper powder and stir.Serve hot with garlic bread. 

Brinjal with coconut and jaggery

Ingredients

1.Brinjal - 5nos small size
2.Coconut grated - 1cup
3.Jaggery - 1/2cup
4.Whole red chilly - 2nos
5.Salt to taste
6.Mustard oil - 2tsp

Method

Heat oil in a pan and add whole chilly,fry till they crackle.Add brinjal and salt.Stir fry for one minute.Now lower the flame and cook covered ,stirring occasionally.Once the brinjal are almost cooked add coconut and jaggery.Cook further till all the moisture dries up.Serve hot with chapatti or paranthas.

Chocolate ice cream with chocolate corn flakes

Ingredients

 1. Full cream milk -1litre
2. Cream -200ml
3. Chocolate sauce -1/2 cup
 4. Kellogg's chocolate cornflakes - for garnishing
5. Sugar powder - 150gms(do add more if you want it sweeter)

 Method

 Boil the milk and simmer to bring down the volume from 1 litre to 250ml. Add sugar powder,chocolate sauce and cream. Mix well and cool. Freeze for 4 hrs approximately. Blend in a blender and again freeze for 4 hrs approx. Repeat the procedure once more after 4 hrs. Now allow to freeze till completely set. Serve by garnishing with cornflakes and enjoy.

Fish fry with spicy matar(no-oil)

Ingredients for fish

1.Katla fish - 4 piece
2.Ginger paste - 1/2tsp
3.Garlic paste - 1tsp
4.Lemon juice - 2tsp
5.Coriander leaves pounded - 2tsp
6.Green chilly chopped and crushed - 1tsp
7.Olive oil - 1tsp
8.Salt to taste
9.Turmeric powder - 1/2tsp

Method

Marinate the fish with all the above ingredients and keep aside for 15mins.Heat a non-stick pan and cook the fish both sides along with the marinate in low flame .

Ingredients for matar

1.Matar - 1cup(soaked and boiled)
2.Onion - 1medium size
3.Ginger - 1inch
4.Tomato - 1 medium size
5.Turmeric powder - 1/2tsp
6.Coriander powder - 1/2tsp
7.Cumin powder - 1tsp
8.Red chilly powder - 1/2tsp
9.Salt to taste
10.Garam masala powder - 1/2tsp

Method

In a blender make fine paste of tomato,onion,ginger,garlic.Heat a pan and add this paste to it.Cook in low flame for 2 minutes.Meanwhile take a small bowl of water,into it add turmeric powder,coriander powder,red chilly powder,cumin powder,salt and mix well.Now add this solution into the onion paste in the pan.Next add boiled matar and cook till all the moisture evaporates.Lastly,add garam masala powder.Plate the dish as shown in the picture and enjoy with garlic bread or brown bread.

Bengal gram with parwal(pointed gourd)

Ingredients

1.Bengal gram(chana dal) - 1cup(soak in water for 2hrs)
2.Parwal - 5nos(peeled and cut in rounds)
3.Grated coconut - 1/2cup
4.Whole red chilly - 2nos
5.Turmeric powder - 3/4tsp
6.Desi ghee - 1tsp
7.Salt to taste
8.Mustard oil - 2tsp

Method

Heat oil in a pressure cooker.Temper whole red chilly in it.Now add parwal,turmeric powder,salt and stir fry in low flame for 2 to 3 mins.Next add soaked chana dal along with 2cups of water.Also add grated coconut,save some of it for garnishing also.Stir well and close the lid of the pressure cook.After the first whistle from the pressure cooker lower down the flame and keep cooking for another 15mins.After opening the lid, add desi ghee giving a final stir.Garnish with grated coconut and serve hot.

Tengra fish in coconut milk

Ingedients

1.Tengra fish - 500gms
2.Coconut milk - 200ml
3.Onion - 1medium size(finely chopped)
4.Ginger - 1inch(finely chopped)
5.Garlic - 6cloves(finely chopped)
6.Tomato - 1 big size(finely chopped)
7.Coriander - 1/2cup(finely chopped)
8.Turmeric powder - 1/2tsp
9.Red chilly powder - 1 tsp
10.Salt to taste
11.Mustard oil - 4tsp

Method

Rub turmeric powder and salt to fish,keep aside for 15mins approx.Heat oil in a pan and pan fry the fish from both sides.Remove from pan and keep aside.If you want add some more oil,but I managed with the same oil.Now into it add onion,ginger,garlic,tomato and stir fry for 2 to 3mins in low flame.Add the fish,turmeric powder,salt and little water.Cover and cook for 1min approx.Now add coconut milk,coriander and boil for 30secs approx.Serve hot with plain rice.

Tinda(round gourd) savoury

Ingredients

1.Tinda - 300gms(cut into small pieces)
2.Lobiya seeds - 3tsp
3.Coconut grated - 6tsp
4.Mustard seeds - 2tsp
5.Whilte til seeds - 2tsp
6.Almond - 6nos
7.Cumin seeds - 1tsp
8.Green chilly - 2nos
9.Ginger - 2inch
10.Turmeric powder - 1/2tsp
11.Salt to taste
12.Mustard oil - 3tsp

Method

Soak lobiya seeds,til,mustard seeds,almond in water for 2hrs approx.Make a paste of them by also adding cumin seeds,green chilly,ginger,grated coconut in a blender.
Heat oil in a pan add chopped tinda.Stir fry for a minute.Next add turmeric powder and salt and cook for another 5mins in low flame covered,stirring occasionally.Add the paste and small amount of water.Cook for another 2 to 3 mins or until the tinda is cooked thoroughly.Garnish with coriander and tomato.Serve hot with chapatti or paratha.

Oats in mutton

Ingredients

1.Mutton liver - 200gms
2.Capsicum - 1no(diced)
3.Onion - 1no(diced)
4.Oats - 1/2cup(dry roasted)
5.Ginger paste - 1tsp
6.Garlic paste - 2tsp
7.Honey - 2tsp
8.Turmeric powder - 1/2tsp
9.Coriander powder - 1/2tsp
10.Cumin powder - 1/2tsp
11.Red chilly powder - 1/4tsp
12.Salt to taste
13.Mustard oil - 2tsp
14.Lemon juice - 2tsp

Method

Marinate the mutton with lemon juice,turmeric powder,coriander powder,cumin powder,chilly powder and refrigerate for 30mins.Heat oil in a pan and add ginger garlic paste.Once they start changing colour add mutton to it.Add salt and cook covered in a low flame till the mutton gets completely cooked.If required add small amount of water.Now add capsicum,onion and cook for one more minute.Next add oats and stir fry for 2 more minutes.Switch off the flame and add honey to it.Garnish with oats and serve hot as a side dish or a starter.

Rose kulfi

Ingredients

1.Full cream milk - 1litre
2.Fresh cream - 100ml
3.Rose syrup for topping
4.Sugar powder - 125gm
5.Green Cardamom - 2nos

Method

Boil the milk and simmer to bring down its volume to 250ml approx.Add cardamom,sugar powder and boil till sugar powder dissolves completely.Cool till room temperature.Mix cream and stir well.Freeze for a minimum of 8hrs or till it completely sets.While serving pour some sugar syrup on it.Serve chilled.

Slim fit mutton - A no oil recipe

Ingredients

1.Mutton - 500gms
2.Thick curd - 150gms
3.Onion - 1 big size
4.Ginger - 2inch
5.Garlic - 5cloves
6.Meat masala - 1tsp
7.Cumin powder - 1tsp(freshly roasted and grounded)
8.Coriander powder - 1tsp
9.Turmeric powder - 3/4tsp
10.Red chilly powder - 1/2tsp

Ingredients for the dry spice powder

1. Green Cardamom - 4nos
2.Cloves - 6nos
3.Cinnamon - 2inch
4.Mace - 1no
5.Star anise - 1no

Dry roast all the above spices and grind them preferably in a mortar and pestle.Keep aside.

Ingredients for tomato puree

1.Tomato - 4nos
2.Ginger - 1 inch
3.Garlic - 4 cloves
Make a puree in the blender and keep aside

Method

Make a paste of curd,onion,ginger,garlic.Marinate the mutton with this paste,turmeric powder,coriander powder,red chilly powder,meat masala and refrigerate for 2 hrs.Now pressure cook the mutton along with the marination until fully cooked.If required add little water.Open the pressure cooker when steam gets released completely.Switch on the flame again and now add tomato puree and salt into the mutton.Cook in a low flame for 5 mins approx.Now add the dry spice powder,cumin powder and cook for one more minute.It should have a thick gravy.Serve hot with rice,chapatti,bread or paranthas.

Bhel Puri

Ingredients

1.Puffed rice - 2cups
2.Cucumber - 1no(finely chopped)
3.Onion - 1no(finely chopped)
4.Tamarind chutney - 1/2cup
5.Boiled potatoes - 2no(mashed)
6.Salt to taste
7.Red chilly flakes - 1tsp
8.Chat masala - 1tsp
9.Sev bhujji - 1/4cup

Method

Mix all the ingredients and serve immidiately.

Note - Use any other vegetables,chutney.Using sprouts will be a healthy addition.

Fish in spinach sauce

I used a good quality non-stick frying pan.In case you want to add oil just coat a non-stick frying pan with 1tsp of olive oil.A very tasty recipe for all the weight-watcher people and a must try.



Ingredients

1.Katla fish - 6 pieces(try with anyother boneless fish also)
2.Spinach  - 250gms( blanched)
3.Ginger  - 1inch
4.Garlic  - 6cloves
5.Cumin powder - 1tsp(freshly roasted and  grounded )
6.Coriander powder - 1/2tsp
7.Green chilly - 2nos
8.Salt to taste
9.Lemon - 2nos

Method

Marinate the fish with salt and juice of one lemon.Keep aside for 15minutes.In a blender make a fine paste of blanched spinach,ginger,garlic,green chilly.Heat a non stick frying pan and layer the fish along with all the juice.Lower down the flame.Turn the side of the fish and cook for 2 to 3 minutes.Add the spinach paste and gently mix the fish with the paste.Add salt and boil for 2minutes in low flame uncovered to retain the bright green colour.Add cumin powder,coriander powder and cook for one more minute.Check, that the fish is cooked completely.Sprinkle juice of a lemon and serve hot with rice.

Dahi vada

Ingredients

1.Urad dal - 1cup(soaked and ground to a paste)
2.Coriander seeds - 1tsp
3.Ginger paste - 1tsp
4.Tamarind chutmey - 1/2cup
5.Curd - 1cup
6.Cumin powder -1tsp(freshly roasted and grounded)
7.Chat masala - 1tsp
8.Salt to taste
9.Sugar - 1tsp
10.Refined oil for deep frying
11.Potato bhujji for garnishing

Method

In a mixing bowl mix urad dal batter,salt,ginger,coriander seeds.
In a separate bowl whisk curd and add sugar,salt,cumin powder and mix well till sugar dissolves.Keep aside.
Heat oil in a wok and pour 1 ladle of the batter to make vada.2 to 3 vadas can be made at a time.Keep some hot water in a veesel ready,soak the fried vadas in the hot water for 2 to 3 minutes, take them out and keep in a colander to drain excess water.Next soak them in the whisked curd.In a plate place vada with the curd,layer with tamarind chutney,sprinkle some chat masala,cumin powder,red chilly powder(optional)potato bhujji and serve.

Jamai shashti platter - A bengali festivity for the son in laws

Singhara fish paturi

Ideally this dish should be made with bhetki fish.I tried with singhara fish and found its equally delicious.You can try with any other boneless fish.






Ingredients

1.Singhara fish - 4pieces
2.Coconut grated - 1/2cup
3.Mustard seeds - 2tsp
4.Green chilly - 2nos
5.Turmeric powder - 1/2tsp
6.Ginger - 1inch
7.Curd - 1/4cup(hung curd)
8.Banana leaf for wrapping
9.Thread to tie
10.Mustard oil - 1tbsp
11.Salt to taste

Method

Make a paste of coconut,mustard seeds,green chilly,ginger,curd.To this mixture add salt,turmeric powder and mustard oil.Take a rectangle portion of a banana leaf,spread a small amount mixture and lay a fish piece on it.Cover the fish with another layer of the mixture.Refer the image to understand better.Fold the banana leaf and tie with the thread.Repeat the procedure for the other fish pieces too.Now steam them for 15mins approximately.You can also cook in microwave by keeping them in a micro safe bowl and cook for 8 to 10 mins in a high micro mode.Serve hot with rice.

Potoler dorma

This is a famous bengali stuffed parwal(pointed gourd) dish,but I made it in my own way.





Ingredients

1.Parwal(pointed gourd) - 10 pieces
2. Grated Coconut - 1/2cup
3.Cottage cheese grated - 1/2cup
4.Curd - 1/4cup
5.Green chilly - 1no(chopped)
6.Onion  - 1medium
7.Garlic - 5cloves
8.Ginger - 1inch
9.Tomato - 1no medium size
10.Cumin seeds - 1tsp
11.Star anise - 1no
12.Javitri - 1no
13.Red chilly powder - 1/2tsp
14.Turmeric powder - 1/2tsp
15.Mustard oil - 6tsp
16.Salt to taste
17.Coriander powder - 1/2tsp

Method

Peel parwal roughly and scoop out the seeds.Rub little turmeric and salt and pan fry them in mustard oil till they are almost cooked.Remove from pan
In another mixing bowl mix grated coconut,cottage cheese,salt and chopped green chilly.Stuff this mixture into the parwal.Remember to save atleast 4tsp of this mixture to be added into the gravy.
Make a paste of onion,ginger,galic,javitri,star anise,cumin seeds,tomato.
Heat oil in a pan and add the onion paste into it.Stir fry till fat starts releasing.Next add coriander powder,turmeric powder,red chilly powder,salt,curd and fry for some more time.Add the stuffed parwal along with some water and the remaining coconut mixture and cook for one more minute.Add garam masala powder and give a final stir.Serve hot with steamed rice.

Drunken meat n arbi

Ingredients

1.Mutton liver - 250gms
2.Arbi - 500gms(boiled and peeled)
3.Ginger paste - 1tsp
4.Garlic paste - 2tsp
5.Coriander seeds - 1tsp
6.White til - For garnishing(dry roasted)
7.Red wine - 1/2cup
8.Sugar - 1tsp
9.Salt to taste
10.Olive oil - 5tsp

Method

Heat oil in a non-stick pan and fry the boiled arbi in a medium flame, till light golden brown in colour.Remove from pan.In the same pan add coriander seeds and fry for 10secs.Add ginger garlic paste and fry till fat starts releasing.Add mutton liver pieces and salt.Lower the flame and cook covered, till its almost cooked,stirring occasionally.Add arbi,red wine and cook for some more time.Add sugar and cook for one more minute.Garnish with white til.Serve hot.

Watermelon n Mango drink

Ingredients

1.Watermelon - 200gms
2.Mango - 100gms
3.Rock salt to taste
4.Sugar - 2tsp
5.Roasted cumin powder - 1/2tsp
6.Lemon juice - 1/4tsp

Method

Blend watermelon and mango in a blender.Sieve through a strainer.Add lemon juice,rock salt and cumin powder.Serve chilled.

Green Pabda fish

Ingredients

1.Pabda fish - 500gms(cut into two pieces)
2.Almond - 8nos(soaked in water)
3.Ginger - 1inch
4.Green chilly - 2nos
5.Coriander - 200gms
6.Cumin seeds - 1tsp
7.Mustard seeds - 3tsp( soaked in water)
8.Salt to taste
9.Mustard oil  - 6tsp
10.Turmeric powder - 1tsp

Method

Make a paste of almond,ginger,green chilly,coriander,cumin seeds,mustard seeds with the help of little water.
Rub the fish with salt and turmeric powder and pan fry them from both sides.Pour the paste into the fish and salt,and boil for 2mins approximately till the fish is cooked thoroughly.Serve hot with steamed rice.

Tinda n Arbi - round gourd n colocasia

Ingredients

1.Tinda - 4nos(cut from top and seeds scooped out)
2.Arbi - 3nos(boiled,peeled and mashed)
3.Onion - 1 medium size(finely chopped)
4.Coriander - 2tsp(finely chopped)
5.Red chilly powder - 1tsp
6.Lemon juice - 1tsp
7.Salt to taste
8.Refined oil - 4tsp
9.Cumin seeds - 1/2tsp

Method

Heat oil in a pan and pan fry tindas from all sides in low flame,covered until cooked through.Remove from pan.In the same pan add cumin seeds,onion and cook till fat starts releasing.Mix in the arbi,salt,coriander,red chilly powder and stir fry for 1 minute in medium flame.Switch off the flame and add lemon juice to it.Mix well.Now stuff this mixture into the tindas and serve hot as a side dish to the main course.

Peppery chicken

Ingredients

1.Chicken - 500gms
2.Curd - 250gms
3.Garlic - 3tsp(chopped)
4.Black pepper powder - 2tsp(freshly coarsely grounded)
5.Coriander powder - 1/2tsp
6.Salt to taste
7.Olive oil - 2tsp

Method

Marinate the chicken with curd,salt,coriander powder for a minimum of 1hr.Heat oil in pan and add garlic,cook till they change light brown in colour.Add in the marinated chicken with all its marination paste,cover and cook in a low flame till the chicken is thoroughly cooked.Keep stirring occasionally.Now mix in black pepper powder giving a final stir.Serve hot with chappati,naan,parathas or bread.

Parwal papad - Poppadam in pointed gourd

Ingredients

1.Parwal - 6nos(seeds scooped out)
2.Papad - 3nos(dry roasted)
3.Onion - 1no medium size(chopped)
4.Tomato - 1no medium size(chopped)
5.Coriander leaves - 6tsp(chopped)
6.Turmeric powder - 1/2tsp
7.Salt to taste
8.Mustard oil  - 4tsp

Method

Rub the parwal with salt and turmeric powder.Heat oil in a pan and fry parwal all over in low flame,covering occasionally.Remove from pan.In the same oil add onion,tomato and stir fry on high flame till onions turn pink in colour.Remember onion and tomato should be crunchy.Switch off the flame and add coriander leaves and papad(crushed), mixing them well.Fill in this mixture into the parwals and serve hot as a side dish or a starter.

Chicken achari - Chicken n pickles

Ingredients

1.Chicken - 500gms
2.Ginger paste - 1tsp
3.Garlic paste - 2tsp
4.Mango pickle - 2pieces of mango with 2tsp masala of it
5.Stuffed red chilly pickle - 1no of red chilly pickle and 2tsp of its pickle oil
6.Turmeric powder - 1tsp
7.Curd - 4tsp
8.Salt to taste
9.Mustard oil - 2tsp

Method

Marinate the chicken for a minimum of 1hr with curd,turmeric powder,salt and 2tsp oil of red chilly pickle.Keep aside.
Heat oil in a pan and add ginger,garlic paste.Stir fry till fat starts releasing.Mix in the marinated chicken and cook, covered in a low flame till the chicken is cooked through.Keep stirring occasionally.Now add mango pickle and its masala and cook for a minute.Squeeze out the masala from red chilly pickle and add to the chicken.Tear the red chilly and add into the chicken.Cook for one more minute and serve hot with chapatti or bread.

Rajma cutlet - A kidney bean starter

Ingredients

1.Rajma boiled - 1cup
2.Potato boiled and mashed - 1 1/2cup
3.Ginger grated - 2tsp
4.Coriander leaves - 6tsp(finely chopped)
5.Cumin powder - 1tsp(freshly roasted and grounded)
6.Dry mango powder - 1/2tsp
7.Salt to taste
8.Bread slices - 4nos
9.Refined oil for shallow frying

Method

In a mixing bowl mash the rajmas and mix potato to it.Add cumin powder,dry mango powder,coriander leaves,salt,ginger and mix well.Wet the bread slices with water and squeeze out all the excess moisture.Fill the mixture in between 2 bread slices and shape them into big cutlets.It will fetch 2 big size cutlets.Heat oil in a pan and shallow fry from both sides till golden brown and crisp.

Ingredients for the mango chutney

1.Raw mango - 2nos(peeled and diced)
2.Mustard seeds - 1tsp
3.Whole red chilly - 1no
4.Turmeric powder - 1/2tsp
5.Salt to taste
6.Sugar - 6tsp
7.Refined oil - 1tsp

Method

Heat oil in a pressure cooker and add mustard seeds,whole red chilly and heat till it crackles.Add raw mangoes,turmeric powder,salt and little water.Pressure cook for 2 whistles.Once pressure releases open the cooker and add sugar to the chutney.Sugar will melt within 5minutes,stir to mix it well and cool.

Serve hot cutlets with cold chutney and enjoy.

Soya wonder - A no-oil recipe

Ingredients

1.Soya nuggets - 1cup
2.Potato - 2 nos big(diced and boiled)
3.Tomato - 2nos(medium size)
4.Onion - 1 no small size
5.Ginger - 2inch
6.Garlic - 4cloves
7.Cumin powder - 1tsp(freshly roasted and grounded)
8.Coriander powder - 1/2tsp
9.Garam masala powder - 1/2tsp
10.Salt to taste
11.Coriander leaves - 1/2cup(finely chopped)
12.Turmeric powder - 1/2tsp
13.Red kashmiri chilly powder - 1tsp
14.green chilly - 1no

Method

Make a  paste of tomato,onion,ginger,garlic,green chilly and keep aside.Soak the soya nuggets in hot water for 2minutes and then drain and squeeze the moisture out from it.Heat a pan and pour the tomato paste into it.Once it starts boiling lower the flame and add turmeric powder,coriander powder,salt,red chilly powder and cook for 1 minute.Add soya nuggets,potato and cook further for 2minutes.Mix in coriander leaves,cumin powder and garam masala powder.Serve hot with brown bread.

Aam Sandesh - Mango cheese sweet

Ingredients

1.Chena - 200gms(made by cuddling 1litre milk with 3tsp curd)
2.Ripe mango pulp - 50gms
3.Sugar powder - 75gms

Method

Squeeze out all the extra moisture from the chena.Knead it for 5minutes to get a smooth dough.Add mango pulp,sugar powder and knead for a minute till all the ingredients mixes well.Heat a pan and cook the mixture till all the excess moisture dries up.Once cool knead it for 3 to 4minutes and shape them as desired.Refrigerate minimum for 1hour to set,before serving.

Veg Platter

Ingredients for tomato rice

1.Rice (boiled) - 2cups
2.Tomato paste - 1cup(simply blend tomatoes)
3.Garlic chopped - 2tsp
4.Ginger paste - 1tsp
5.Coriander chopped- 1/4cup
6.Sugar - 1tsp
7.Salt to taste
8.Olive oil - 1tsp

Method

Heat olive oil in a pan.Add sugar and heat till it caramelizes.Add ginger,garlic and stir fry for a minute.Add tomato paste,salt and cook for a minute.Add rice,coriander leaves and stir fry on high flame till dry.

Ingredients for vegetable,paneer mix

1.Paneer(cottage cheese) - 200gms(diced)
2.Capsicum - 1 no (broadly chopped)
3.Tomato - 2nos (broadly chopped)
4.Garlic paste - 2tsp
5.Ginger paste - 1tsp
6.Lemon juice - 2tsp
7.Black pepper powder - 1tsp
8.Salt to taste
9.Olive oil - 2tsp

Method

In a large mixing bowl add paneer,capsicum,tomatoes.In it add ginger garlic paste,lemon juice,black pepper powder,olive oil and marinate for 30mins.Now add salt to the mixture.Heat a pan and first cook paneer from both sides.Remove from the pan.Now add all the veggies and stir fry on high flame for a minute.Remove from pan and keep aside.

Cut potatoes lengthwise and rub salt on them.Heat oil in a pan and shallow fry them till crispy.

Plate the rice,veggies and potato fries as shown in the picture.Serve hot.

Chicken fried rice(Cooked in pressure cooker)

Ingredients

1.Chicken - 400gms (boil for 1 whistle in the pressure cooker and keep the stock)
2.Garlic - 3tsp(chopped)
3.Shahajeera - 1tsp
4.Black pepper - 1tsp
5.Big Cardamon - 1no
6.Green cardamom - 2nos
7.Cloves - 4nos
8.Cinnamon - 2inch
9.Bay leaf - 2nos
10.Star anise - 1no
11.Desi ghee - 4tsp
12.Salt to taste
13.Basmati rice - 1cup

Method
Heat desi ghee in a pressure cooker.Add bay leaf,shah jeera,black pepper,big and small cardamom,cloves,cinnamon,star anise and allow to heat till a strong aroma starts releasing.Next add garlic and fry till it starts changing colour.Next add rice and chicken pieces and stir fry for some time.Add the chicken stock to the rice.Proportion is 1 portion of rice and  2 portion of chicken stock.Add salt and close the lid of the pressure cooker.Cook till 1 whistle of the cooker.Serve hot.

Fusion Fish

Ingredients

1.Pabda fish - 500gms(will taste good with pompfret,bhetki, also)
2.Panch phoron - 2tsp(Bengali 5 spice)
3.Ginger paste - 2tsp
4.Oyster sauce - 2tbsp
5.Soya sauce - 1tbsp
6.Turmeric powder - 1/2tsp
7.Salt to taste
8.Olive oil - for pan frying
9.Coriander leaves and onion rings for garnishing

Method

Rub the fish pieces with salt and turmeric.Heat oil and just toss the fishes in high flame for few seconds.Remove from the pan and keep aside.In the same pan add panch phoron and cook till they start crackling.Add ginger paste,turmeric powder and stir fry for few seconds.Mix oyster sauce,soya sauce,water,salt and cook for a few seconds.Drop in all the fish pieces into it and add some water if required.Garnish with coriander leaves and onion rings.Serve hot with steamed rice.

Note - Panch phoron consists of cumin seeds,fennel seeds,fenugreek seeds,mustard seeds,nigella seeds.

Honey chicken

Ingredients

1.Chicken - 500gms
2.Ginger paste - 1 1/2tsp
3.Garlic paste - 3tsp
4.Honey - 3tbsp
5.Corn flour - 3tsp
6.Lemon juice - 1tsp
7.Red chilly flakes - 1tsp
8.Salt to taste
9.Refined oil
10.Corn flour for dusting
11.White til - 4tsp(dry roasted)
12.Baking powder - 1/2tsp
13.Maida - 2tsp

Method

Marinate the chicken with salt,lemon juice,chilly flakes and keep aside for 1hr. In a mixing bowl add 1tsp corn flour,baking powder,maida and mix well.Heat sufficient oil for pan frying.Spread some amount of cornflour on a plate.Dip the chicken in the batter and roll over with the cornflour.Dust away extra cornflour as it should form a thin coating on the chicken.Repeat with other chicken pieces as well.Pan fry them from both sides keeping the flame low.It will take 12 to 15mins.Pierce a fork through one of the chicken pieces to check if its completely cooked.Keep aside.Heat 3tsp oil in a pan and add ginger garlic paste.Stir fry for some time.In a bowl mix 2tsp corn flour with water.Pour over this into the pan and add salt.Once it thickens switch off the flame and add honey,stir well.Now toss in the chicken pieces and mix well.Serve it on a serving plate and garnish with roasted til.Serve hot.

Kathal Kofta Curry - Jackfruit balls in gravy

Ingredients for Kofta

1.Jackfruit - 1cup(boiled and mashed)
2.Paneer - 1cup(squeaze out all the excess moisture)
3.Ginger garlic paste - 1tsp
4.Green chilly - 2nos(chopped)
5.Cumin seeds - 1/2tsp
6.Chat masala - 1tsp
7.Salt to taste
8.Refined oil for deep frying

Method

Mix all the ingredients in a bowl and make several balls out of the entire mixture.Deep fry until golden brown

Ingredients for gravy

1.Onion - 1big size
2.Ginger - 2inch
3.Garlic - 5 to 6 cloves(thick ones)
4.Tomato - 2nos big size
5.Sugar - 1tsp
6.Turmeric powder - 1tsp
7.Almonds - 6nos(soaked in water)
8.Coriander powder - 1tsp
9.Cumin powder - 1tsp
10.Refined oil - 4tsp
11.Bay leaf - 2nos
12.Garam masala - 1tsp
13.Coriander and fresh cream for garnishing
14.Kashmiri red chilly powder - 1tsp

Method
Make a paste of onion,ginger,garlic,tomato,almond.Keep aside.
Heat oil in a pan.Add sugar and heat,till it caramelizes.Add bay leaf and the paste.Stir fry till fat starts releasing.Mix in  turmeric powder,cumin powder,coriander powder,salt.Add a little water to form a thick gravy.Toss in the jackfruit koftas and cook for 30seconds, once turning the sides of koftas.Switch off the flame and add garam masala.Keep it covered for 15minutes till koftas absorbs some moisture.Serve hot and garnish with coriander leaves and fresh cream.