Fish Kalia - Macher Kalia

1. Fish (Rohi or Katla) 500 g - Cleaned and cut in pieces 

2. Onion 2 medium - One finely chopped, one paste

3. Curd - 2 tbsp  

4. Cumin powder (jeera) - 1/2 tsp 

5. Cumin - 1/2 tsp

6. Kismis - 15 pieces

7. Garam masala powder (small elaichi, clove, dalchini) 1tsp

8. Ginger paste - 1 tsp

9. Turmeric Powder - to taste

10. Salt - to taste

11. Red chilli powder - to taste

12. Oil - 100 gms

13. Sugar 1/2 tsp

14. Ghee - 1 tsp

Procedure:

Marinate the fish pieces with turmeric powder and salt for half an hour. Heat the oil in a frying pan and fry the fish pieces in it. care to be taken so that all the pieces are intact. If required, the pieces may be fried one or two pieces at a time, or as required. The fish pieces should not be deep fried. Keep the fried pieces aside. Heat ghee in a vessel, add 1 elaichi, 1 clove and 1dalchini. Add

  the oil and saute finely chopped onion, till it is red. Add kismis, salt, sugar and stirr for a few minutes. Add Ginger, jeera and turmeric powder paste and stirr. Water may be sprinkled if required. Stirr for fiv to ten minutes. Add small amount of water and boil. Add the pieces of fishes and curd in the curry. Cover the vessel and boil at low fire for five minutes. Check the thickness of the curry. If it is more than desirable, add some more water or otherwise boil for more time. Add the garam masala powder, put off the gas and the curry is ready to serve.

Rasogolla

INGREDIENTS:

1 liter  Milk
300 gm Sugar
05-07 ml. Lemon juice/cal
3 drops Rose essence/preferred essence
1 liter Water

METHOD:

* Boil the milk. Add the lemon juice and curdle the milk. Remove from fire and strain through a muslin cloth.
* Hold under running water or dip in a bowl of cold water for 1 minute. Squeeze out the excess water.
* Knead till very smooth. Make balls of desired size.
* For the preparation, heat the sugar and the water in a deep pan and bring to a boil.
* Now place the cheese balls in boiling syrup and cook for 15 minutes.
* Switch off the flame and let the dumplings stand in the liquid until cool.
* Chill for a minimum of 2 hours.
* Mix in the essence

 Now Rasogolla is ready for serve