DAL PAKORA (PYAZEE)

Ingredients

- 1 Cup Yellow Matar Dal
- 1 Finely Chopped Onion
- 4 Finely Chopped Green Chili
- 6 Stalks Finely Chopped Cilantro
- 1 Tsp Salt
- 0.5 tsp Black Cumin Seed
- 0.5 tsp Red Chili Powder

Instructions

1. Soak the Matar Dal in water for 4 to 5 hours. Grind the Dal with little amount of water so as to keep the consistency enough to form small balls.

2. Add all the other ingredients and mix it properly.

3. Heat the oil in a frying pan. Make small balls and deep fry it.

4. Eat with Green Chutney or Tomato Sauce. Goes good with hot tea

BEGUNI

Ingredients

- 1 cut into thin slices Eggplant
- 1 tsp Turmeric powder
- to taste Salt
- 1 cup Gram Flour
- as reqd for making the batter Water
- 1/2 tsp Onion Seeds
- 1/2 tsp tsp Red Chili Powder
- 1 cup Cooking Oil
- 1/2 tsp Baking Powder

Instructions

1. Cutting the eggplant properly is very important. First cut the eggplant into 2 pc lengthwise from middle. Slice each eggplant pieces sidewise into about 1/8 inch thick half moon like slices.

2. Prepare the batter: Mix besan in just enough water (add slowly as required) to make a batter of semi-thick consistency. Whip the mixture well to make a smooth batter.

3. Add salt, turmeric powder, red chili powder, kalonji (onion seeds) and baking powder to the batter. Mix properly.

4. Heat oil. Dip each eggplant pieces into the batter and deep fry. Serve hot as snack with tea or as a starter for dinner.

YAKHNI PULAO

Ingredients

- 1 lb Meat (lamb or goat)
- 1 inch Ginger
- 4 Green Chili
- 1 inch Cinnamon
- 2 tsp Coriander Seeds
- taste to Salt
- 4 cups Water
- 2 cups, basmati Rice
- 3 tbsp Ghee
- 1 large Onion
- 2 inch Cinnamon
- 6 Cardamom

Instructions

3. Peel and quart onion. Cut chilies into big slices. Put all the ingredients from onion to salt (before rice) in a muslin bag.

4. In a saucepan, place mutton, the muslin bag, and water and slowly bring to a boil. Simmer gently till the mutton is almost done. Remove bag.

5. FOR RICE: Wash and drain rice. Grind garlic and ginger to a fine paste.

6. Heat the ghee. Fry the onion to rich brown and remove half for garnishing. Add the ground paste and all the dry spices. Fry for 2 or 3 minutes.

7. Add mutton from Yakhni and curd, fry till brown. Add rice, salt and fry for 5 minutes.

8. Add Yakhni (2 cups, use water if less yakhni) to soften rice. When rice is cooked, steam for about 5 minutes. Make sure not to over boil the rice. Keep on sampling the rice from time to time.

9. Garnish with browned onions and sliced eggs.

CHICKEN BIRYANI

Ingredients

- 2 lb (cut into 8 pieces) Chicken
- 3 cups Basmati Rice
- 6 whole Green Chili
- taste to Salt
- 5 whole Cardamom
- 1 inch (whole) Cinnamon
- 4 Bay Leaf
- 5 medium (finely chopped) Onion
- 2 tsp. (grated) Ginger
- 2 tsp (paste) Garlic
- 3 tsp Red Chili Powder
- 3 tsp Coriander Powder
- 1/2 tsp Black Cumin Seed (Shahi Jeera)
- 3/4 cup Ghee

Instructions

1. Marinate chicken pieces with curd, two bay leaf and salt.

2. Boil rice adding 5 pinch of Nigela (kalo jeera) and 5 green chili, two bay leaf and whole black pepper in enough water. Ensure that rice is about 3/4th cooked. Drain water. Spread rice on a dish.

4. Heat ghee. Add cardamom, cinnamon and cloves. Add three onions chopped.

5. Add ginger and garlic and fry till light brown.

6. Mix red chili and coriander powder in little water and add. Add Shah Jeera. Cook for 3 to 4 minutes in medium heat.

7. Add marinated chicken pieces and cook till oil starts separating out. Add sugar and salt as reqd.

8. Add cooked rice. Add saffron soaked milk. Add cashew nut and raisins (kismis). Mix properly.

9. Cook in very low heat or bake in preheated oven for 10/15 minutes.

10. Fry two chopped onions. Garnish with fried onion and serve hot.

RED EGG CURRY

Ingredients

- 4 hard boiled Egg
- 1 medium, finely sliced Onion
- 1.5 tsp Red Chili Powder
- .5 tsp Turmeric powder
- 4 sliced from middle Green Chili
- taste to Salt
- 4 tbsp Cooking Oil
- 1/2 cup Water

Instructions

1. Heat the oil in a pan. Make 4 light slits to each eggs. Mix 1/2 tsp turmeric and salt and fry it till it turns light golden brown. Remove and keep aside.

2. In the same pan add the sliced onions and fry till light brown.

3. Add the red chili powder, rest of turmeric powder, green chili and tomato and fry in low to medium heat (adding little water as required to prevent sticking) till the oil leaves the side of the pan.

4. Add the fried eggs and fry again for 10 min. in medium heat. Add salt, and 1/2 cup water. Bring to boil on full heat, and simmer for another 5 min.

5. Remove from heat and garnish it with chopped cilantro. Server hot with rice

FRENCH TOAST

Ingredients

- 4 Egg
- 4 slices Bread
- 1 chopped Onion
- 4 chopped Green Chili
- to taste Salt
- a pinch Turmeric powder
- 1/2 cup Cooking Oil

Instructions

1. Cut each slice of bread diagonally.

2. Heat oil in a non stick frying pan in high heat. Dip each piece of bread in the egg mixture (ensure well covered) and deep fry till light brown.

3. Serve hot sprinkled with pepper powder and salt as required.

EGG CURRY

Ingredients

- 8 Egg
- 1 Large Onion
- 2 Tsp Red Chili Powder
- 1 tsp Turmeric powder
- 6 Cloves
- 4 Green Chili
- To Taste Salt
- 0.5 Tsp (powder) Coriander Seeds
- 4 Tbsp Cooking Oil

Instructions

1. Boil the eggs. Remove shells and keep as whole. Cut fine slit at 120 degree apart with a knife on each egg. Add turmeric powder and salt and mix properly.

2. Chop onion finely. Chop the green chili. Mix red chili powder, cumin seeds powder, and turmeric powder with 1/4 cup water.

3. Heat two tbsp oil in a non-stick pan, add the whole eggs and fry till light brown. Ensure to turn the eggs frequently. Remove the eggs and keep aside.

4. In the same pan heat two tbsp oil. Add the whole cumin seeds a. Fry till splutters.

5. Add onions. Fry till golden brown.

6. Add the red chili mixture and green chilies. Fry with stirring for three minutes. Fry till oil start coming out.

7. Add the fried eggs. Add two cups of warm water, salt and bring to boil. Reduce heat and simmer for about ten minutes till gravy thickens.

9. Serve hot with rice

EGG BHUJIA

Ingredients

- 4 tbsp Cooking Oil
- 6 Egg
- 1 chopped finely Onion
- 8 chopped finely Green Chili
- to taste Salt
- 1/2 tsp (powder) Peppercorns

Instructions
1. Beat egg well. Add salt and pepper.

2. Heat oil. Add chopped onion and green chili. Fry to light golden brown.

3. Add beaten egg. Cook for about a minute. Stir and mix egg mixture thoroughly and fry to light brown

4. Serve hot with paratha or rice and lentil.

EGG & POTATO CURRY

Ingredients

- 6 pc Egg
- 1 pc Potato
- 1 big Onion
- 2 pods Garlic
- 1 inch Ginger
- 1/2 tsp Turmeric powder
- 2 tsp Red Chili Powder
- 0.25 inch Cinnamon
- 4 pc Cloves
- 2 pc Cardamom
- 3 tbsp Cooking Oil

Instructions

1. Boil the eggs and remove the shells. Give four cuts surrounding the eggs with a sharp knife. The cut should not be more then 1/2 cm deep. Mix 1/2 tsp turmeric powder and 1/4 tsp salt.

2. Cut the potatoes into small cubes (1/2 inch by 1/2 inch). Mix 1/2 tsp turmeric powder and 1/4 tsp salt.

3. Heat 1/4 cup cooking oil in a pan and deep fry the potatoes. Remove the potatoes when done and then fry the eggs in the same oil. When done keep it aside.

4. In a separate frying pan heat the 3 tbsp oil. Fry the finely sliced onions, grated garlic and grated ginger till golden brown.

5. Add 1/2 tsp Turmeric powder, 2 tsp Red chili powder. Fry it low heat with adding little water frequently. Do not allow the spices to stick.

6. When the oil starts leaving the pan, add the fried potatoes and eggs. Then grind the cloves, cinnamon, and cardamom and add it to the eggs.

7. Add 1/2 cup water. Bring it to boil and let it then simmer for 10 minutes.

8. Serve with hot rice

DIM KORMA

Ingredients

- 6 Full boiled Egg
- 2 big. Potato
- 100 gms. Green Peas
- 2 big. Onion
- 4 cloves Garlic
- 1.5 inches Ginger
- 1 small Tomato
- 2 tsp. Whole Red Chili
- 0.5 tsp Turmeric powder
- to taste Salt
- 1 pinch Sugar
- 0.5 tsp Garam Masala Powder

Instructions
1. Cut the boiled egg from top and bottom by taking care not to cut it into half.

2. Sprinkle pinch of salt and turmeric powder. Fry eggs in oil till light brown.

3. Similarly fry the potatoes which are cut in small cubes.

4. Grind to paste onion, garlic, ginger and sauté' them and add tomatoes chopped).

5. To it add fried potatoes; fry it for a minute or so. Add green peas, turmeric, and red chili powder and fry it till it leaves the sides of the pan.

6. Add 1 cup of water and salt. Heat to boil. Pinch of sugar and garam masala can be added to it now. Serve with hot rice or parathas.

STEAMED HILSA

Ingredients :

600 gm hilsa fillets cleaned

100 gm black mustard soaked and made into paste

2 gm kalongi or aniseed

2 gm termeric

1/2 cup coconut paste

20 gm mustard oil

5 gm green chilli paste

salt to taste and one lime

Method: Clean and wash the fish pieces and marinate with salt and lime. Then smear the pieces with the mustard paste and keep aside for 30 minutes. Heat mustard oil in a kadhai, add kalonji and turmeric. When heated, add to the marinated fish. Now the fish can either be steamed as individual pieces wrapped in banana leaf or directly in a cooker or even baked in a microwave.

Deboning of the hilsa is a time-consuming process and comes with practice.

BUTTER FISH (RUPCHANDA) FRIED

Ingredients:

Pomfret (2 nos) - 800 gms

Onion - 15 gms

Red Chilli Whole - 4 nos

Cummin Seed - 1 tsp

Turmeric Powder - 1 tsp

Potato - 150 gms

Oil - 100 gms

Preparation :

* Cut fins, slit flesh and wash well.

* Grind all the spices ( masala) with about 20 gms oil.

* Salt the fish and drain the moisture. Apply the spices (masala) and refrigerate for 1 hour.

* Heat oil in a frying pan till it smokes and fry the fish. Turn over gently and fry the other side. * Do not handle the fish or the skin will come off.

Macher Jhol

Ingredients:

River Fish - 1 kg

Turmeric Powder - 1 tsp

Kalonji Seeds - 2 tsp

Salt - to taste

Mustard Oil - 80 gms

Tomato - 50 gms

Green Chilli - 20 gms

Red Chilli Powder - 1 tbsp

Fresh Coriander Leaves - 25 gms

Preparation :

* Cut the fish, preferably rohu, into darnes after descaling and apply salt and turmeric. Set aside.

* Deep fry the fish till crisp and reserve.

* Smoke oil and crackle kalonji seeds.

* Make a paste of turmeric and red chilli in water and add to the pan. Cook for 5 minutes.

* Add chopped tomato, slit green chillies and salt and simmer. Add fish pieces and simmer.

* Serve hot garnished with fresh coriander leaves.

DUM KA GOBI

Ingredients:

Cauliflower - 1 (big)

Cummin - 1 tsp.

Clove - 5 Nos.

Cinnamon - 2 sticks

Cardamom - 5 Nos.

Onion Chopped - 80 gms.

Ginger Garlic Paste - 30 gms.

Turmeric Powder - 1 tsp.

Coriander Powder - 1/2 tsp.

Red Chilli Powder - 1 tsp.

Green Chilli - 5 Nos.

Yoghurt - 80 gms.

Garam Masala - a pinch Salt - to taste

Chaat Masala - 1/2 tsp.

Ginger - 20 gms.

Tomatoes - 80 gms.

Dhara Oil - 100 gms.

Fresh Coriander Leaves - 25 gms.

Preparation :

1. Take Dhara oil in a handi and add cummin cloves cinnamon and cardamom. When they crackle add chopped onions and cook till golden brown.

2. Add ginger garlic paste and stir. Add turmeric coriander and red chilli powder dissolved in 1/2 cup water and bhunno for about 3 minutes. Add the florettes of cauliflower and cook for a while.

3. Add the beaten yoghurt salt juliennes of ginger and chopped tomatoes and bhunno. Cover with a lid and seal the edges so that the steam does not escape. Reduce the oven or burner to a very low temperature or shift handi atop a tawa. Cook for 10 minutes.

4. Check seasoning and tenderness of cauliflower.

5. Serve hot garnished with slit green chillies fresh coriander leaves and chaat masala

SINGARA

Ingredients :

Flour - 250 gms.

Oil - 100 gms. Salt - to taste

Potato Diced - 600 gms.

Green Peas - 100 gms.

Cummin Seed - 1 tsp.

Ginger Chopped - 20 gms.

Red Chilli Powder - 1 tsp.

Chopped Green Chilli - 10 Nos.

Anardana (Dried pomegranate seeds) - 2 tsp.

Garam Masala - 1/2 tsp.

Fresh Coriander Leaves - 20 gms.

Oil - to fry

Oil - to cook.

Preparation:

1. To make the dough, sieve the flour and add the oil and salt. Mix well and knead to a smooth dough with water. Cover and keep in a refrigerator.

2. Take oil in a kadai and add cummin seeds. When it crackles, add chopped ginger and add the diced potatoes. Cook on a low heat till potatoes are half cooked. Add the green peas, red chilli powder, chopped green chilli, anardana and salt and cook dry. Stir occasionally to prevent sticking. Add garam masala and fresh coriander leaves.

3. Roll out the dough into six roundels and cut from the centre. Make a cone and seal the edges with water. Fill with the potato mixture and seal the edges as for samosa.

4. Deep fry in oil till crisp and brown.

5. Serve hot (Serves - 6)

ALUR DUM

Ingredients:

Potato (small & round) - 1/2 kg.

Dhara Oil - for frying

Salt - to taste

Onion Paste - 125 gms.

Ginger Paste - 30 gms.

Curd - 50 gms.

Red Chilli Powder - 1 1/2 tsp.

Clove - 6 Nos.

Cinnamon - 2 sticks

Cardamom - 5 Nos.

Cummin Seed - 1 tsp.

Turmeric Powder - 1 1/2 tsp.

Garam Masala Powder - 1/2 tsp

Sugar - 1/2 tsp.

Lemon Juice - 1 lemon

Green Chilli - 5 Nos.

Fresh Coriander Leaves - 25 gms.

Preparation :

1. Peel the small and round potatoes and keep in salty water for 1/2 hour. Fry in oil till golden brown and firm. Keep aside.

2. Take oil in a handi and crackle the cloves, cinnamon and cardamom. Add the onion paste. Stir for about 5-6 minutes till oil comes to the sides.

3. Add the ginger paste and stir for another 2 minutes. Add red chilli powder and turmeric powder. Bhunno (simmer).

4. Broil cummin seeds in a dry pan and grind them to a powder.

5. Add sugar and broiled cummin powder and stir for 2 minutes.

6. Beat the curd and add to the handi. Lower the temperature and immerse the fried potatoes for simmering. Cook till potatoes are tender by covering the top of the handi. Do not let the steam escape.

7. Add garam masala powder and close the lid. Take off the fire.

8. Serve hot garnished with slit green chillies and chopped coriander leaves

BHAPA ILISH PATEY

Ingredients:

Hilsa Fish - 600 gms

Turmeric Powder - 1 1/2 tsp

Salt - to taste

Mustard Seed Paste - 40 gms

Green Chilli Paste - 20 gms

Green Chilli Slit - 4 nos

Cream - 25 ml

Mustard Oil - 75 gms

Preparation :

* Cut the hilsa fish into darnes and wash well in cold water.

* Apply turmeric and salt on the fish and set aside for 20 minutes.

* Blend together freshly ground fine mustard paste, green chilli paste, oil, cream and turmeric powder (1 tsp).

* Dip the pieces of marinated fish in this masala and put in the steaming casserole of the pressure cooker.

* Pour four cups of water in the cooker and bring to a boil. Adjust the steamer casserole and steam under simmering temperature for 8 minutes. Take off the fire and release the steam.

* Serve hot with boiled rice garnished with slit green chillies.

FISH CURRY

Ingredients

1 lb white fish fillets

1/4 cup oil

1/4 onion, chopped

2 cloves garlic, minced

1/2 tsp. chili powder

1 tsp. turmeric

1 tsp. salt

2 green serrano chili (or Bangladeshi green chili), slit

1 tomato, chopped

1 bunch cilantro, chopped

water

Instructions

Heat oil in a medium-size sauce pan. Add onion and fry until translucent. Add minced garlic and gry until it starts to turn brown. Add chili powder, tumeric and salt. Stir fry for about 5 minutes. Add fish fillets and fryy on each side for about 2 or 3 minutes. Add enough water to barely cover the fish. Add green chili and chopped tomato. Stir well and cook covered until the fish is done. When done, remove from heat, add the chopped cilantro and let the curry rest covered for about 5 minutes. Served with boiled rice.

CHili Fried Fish

Ingredients:

2 fish fillets 1 Onion chopped 1 oz of tamarind pulp 1 tbsp curry powder 2 cloves garlic, minced 1 tsp ginger, minced 1 tbsp chili powder 1 tbsp sugar salt & pepper to taste

Instructions:

1. Clean and wash the fish. Marinate the fish in tamarind pulp, let stand for 30 mins.

2. Grind the onion, garlic, ginger in a food processor or pestle. Add the sugar, chillie powder, pepper, curry powder and salt to it.

3. Fry the fish fillets in a pan with about 3 tbsp of oil, for about 3 to 4 mins. on each side. Remove the fish from the pan and discard the oil. Heat a 1 tbsp of oil in the pan and fry the curry paste till medium brown. Add the fried fish, cover and cook for 1 min. Serve hot with rice, noodles or string hoppers.

Hilsha With Eggplant And Potato

Ingredients:

900 gm Hilsa Shad fish

4 cut into long wise Potato

1 medium, cut into small lengthwise Eggplant

1/2 tsp Panch Phoron

2 Red Chili pepper (dried)

1 tsp Cumin Seed Powder

1 tsp Turmeric powder

5 cut into slit Green Chili

to taste Salt

1 tbsp Cooking Oil

1.5 cup Water

Instructions:

1. Marinate the fish with turmeric and salt, fry slightly in the hot oil. Remove the fish from the oil.

2. Fry the eggplant, slightly. Remove the eggplant from the oil.

3. In the oil, put panch phoron and dried red chili, add the potatoes, fry it.

4. Add the rest of the spices and green chili, and fry it for 5 minutes.

5. Add the eggplant, salt with water, and cover the pan with the lid.

6. Seeing after the consistency, add the fish. Serve hot with plain rice.

Fish And Potato Curry

Ingredients

1 tsp Coriander Powder

1/2 tsp Cumin Seed Powder

1 lb Fish

1/2 inch Ginger

5 pieces Green Chili

1 pieces finely sliced Onion

1 large Potato

5 pieces Whole Red Chili

1/2 tsp Cumin Seeds

1.5 tsp Turmeric powder

4 stalks Cilantro

2 pieces Bay Leaf

Instructions:

1. Cut potatoes into wedges. Mix 1/2 tsp turmeric powder, and 1/2 tsp salt. Fry the potatoes in oil till light golden brown. Keep it aside.

2. Cut Fish into pieces. Mix 1/2 tsp turmeric powder, and 1/2 tsp salt. Fry the fish in oil till light golden brown. Make sure the oil is very hot before dropping the fish into the oil. Keep it aside.

3. Take 1 tsp Coriander powder, 1/2 tsp cumin seed powder, 1/2 inch ginger, 5 red chilies and grind them to fine paste.

4. Heat 3 tbsp cooking oil. Add 1/2 tsp whole cumin seeds, 3 bay leafs and fry it for 30 sec. This process is called pre-seasoning.

5. Add the finely sliced onions and fry till light golden brown.

6. Add the ingredient paste (from step 3), 1/2 tsp turmeric powder and fry it till oil leaves the side of the pan.

7. Add the fried potato, fried fish, green chili and fry in the spices for 5 minutes.

8. Add 1.5 cup of water and bring it to boil. Let it simmer for 10 min. Make sure the potato is boiled before turning the oven off.

9. Garnish it with finely cut coriander (cilantro) leaves. Serve hot with Basmati rice.

Spicy Chili Chicken

Ingredients:

1 lb, boneless or bones cut into small pc Chicken

2 tbsp Soya Sauce
1 tbsp Vinegar

1 tbsp, paste Garlic

1 tbsp, paste Ginger

10 pc, sliced Green Chili

1 small, finely sliced Onion

1 tbsp Corn Flour

1/2 tsp Turmeric powder

3 tbsp Cooking Oil

to taste Salt

Instructions:

1. Mix vinegar, ginger-garlic paste, salt, turmeric, corn flour, and Soya sauce in a bowl and marinate the chicken for 3-4 hours.

2. Remove only the chicken pieces from the marinade and deep fry in oil.

3. When the chicken turns golden brown, add the green chili and onions, and fry till the onions are light brown.

4. Add the remaining gravy from the marinate and cook again for 10 min or till it becomes dry.

5. Remove from heat and serve with fried rice or chow mien.

Vegetable Pullao

Ingredients: 2 teacup Rice 2 Onions (small) 4 cloves 2 cinnamon 2 black cardamom 1 teaspoon black pepper 1 teaspoon sugar 1 bay leaf 2 tablespoon clarified butter 1 teacup oil Salt to taste

Instructions:

1. Clean, soak the rice in water for an hour and then drain the water.

2. Heat oil in a pan and put finely chopped onions and fry till onions turn golden brown and keep aside.

3. Heat oil in a pan add bay leaves, black pepper, clove and cinnamon and let it splutter.

4. Then add soaked rice and fry them for around 8 to 10 minutes.
Add salt, water,and boil the rice on high flame for 5 to 10 minutes and cook till the water gets absorbed।
Serve hot and garnish it with fried onions.