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

Lau Chingri

INGREDIENTS:
500 gms Bottle gourd (Lau)

200 gms Prawns ( Small/mid).
1 Large Onion (chopped).
1 Teaspoon grated/pest Ginger.
2 Teaspoon Turmeric powder.
3 Slitted green chillies.
1 Teaspoon kalajeera (kalaunji).
2 Bay leaves.
1 teaspoon Salt(as per test).
Sugar(as per test).
Coriander leaves(as per test).

METHOD:
a). Peel and wash the prawns , keep it in a bowl and mix Turmeric powder and salt. Heat oil in a pan and fry the prawns in it until it becomes golden yellow in colour and set aside.

b). Heat oil in a large pan and add two bay leaves and a teaspoon of kalaunji . Add 3 slitted green chillies, chopped onion  and fry until the onion becomes golden brown and add ginger with it and fry. Now add a teaspoon turmeric powder, salt and little water and fry for another minute. Add chopped bottle gourd and stir it .Cover the lid and cook for 10 to 15 minutes on medium flame stirring at regular interval.

c). when the bottle gourd is cooked(excess water should get evaporated) add fried prawns and sugar and again cook for 5 minutes. Add chopped coriander leaves and mix uniformly .Cover the lid and keep for few minutes on low flame. Put it in a serving bowl and garnish with coriander leaves.

Serve hot with plain rice. 

Mutton Kasha

Ingredients:
500 gms Mutton
10 Garlic Cloves (minced)
1 tsp Turmeric Powder
1 tbsp Garam Masala Powder
1 cup Curd
2 Bay Leaves
1 cup Mustard Oil
 1 inch piece of Ginger (grated)
 Salt to taste
Method:
 Beat the curd.
 Marinate mutton pieces in 1 tbsp of oil with turmeric, salt and curd for about 2 hours.
Heat oil in a kadhai.
Add ginger, garlic and bay leaves. Fry for a minute.
Add marinated mutton pieces.
Make the flame low and cook for nearly half an hour until the mutton pieces become tender.
Mix garam masala and stir properly.
When the mutton turns tender and almost dry, remove it from the flame.
Dry Mutton is ready.

ALOO PHULKOPIR DALNA

1 tblsp red chilli powder
1 tblsp cumin powder
1/2 tsp garam masala whole
500 gms potatoes
2 tblsp ghee
2 tblsp ghee
1 tsp turmeric powder
1 kg cauliflower
2 tblsp coriander powder
4 medium tomatoes
2 medium onions
2 bay leaves
oil to deep fry
5 tblsp mustard oil

How to make aloo phulkopir dalna :

 

Take off and cut the potatoes into quarters, cut the cauliflower into medium sized florets, cut tomatoes into quarters.

 Take off and cut the onions.

 Heat up oil in a pot and when very hot fry the potatoes lightly and drain.

 Then fry the florets of cauliflower till they turn a little brown.

Remove and keep it aside.

Take off the oil.

In the same pot heat up ghee and mix in the bay leaves and the whole garam masala and stir fry for 20 seconds.

Mix in cut onion and fry till golden in colour.

Mix in the masala powders with some water and stir fry for a minute taking care that the masala does not stick to the bottom.

Mix in a tblsp of water if necessary.

Mix in the potatoes, cauliflower and the tomatoes.

Stir fry for a while.

Mix in a cup of water, cover and stir fry over medium heat.

Stir from time to time.

Take off from heat up when the vegetables are cooked and nearly dry.

Crab Curry

Ingredients: (Servings for 5 )

5 nos whole crab
2 big potatoes
2-3 onions
2 inches ginger
3 cloves garlic
1 medium sized tomato
2 tsp jeera powder
1 tsp red chili powder
Salt to taste
Sugar to taste
Mustard oil/White oil

Method:
Clean the crab. Mince the ginger and garlic into a paste. Chop one onion finely and grate one onion. Peel and chop potatoes, and wash them .
Heat the oil. Put in the crabs and fry at high temperature. When crabs are fried, take them out and put them aside.
Add the minced onions and garlic. Fry till the onions are well done and then add grated onion, stir for few minutes. Then add potatoes. Put in the ginger and jeera powder paste and cook for a minute-- the aroma of ginger and garlic should be apparent. Now put in the chopped tomatoes.
Add turmeric powder, chili, salt and sugar. Stir occasionally adding water to prevent burning until the oil seperates and add some more water as required.
When the potatoes are soft, put the crab back in and mix well. Add water enough to drown the mixture and boil for few minutes. Finally add garam-masala powder (1tsp)
Serve hot.