New Page 1

500 gm (8pc) fish fillet (bhetki or cod)
4 green chillies
100 gm onions
8 eggs
10 cloves garlic
250 gm breadcrumbs
25 gm ginger
8 tbsp oil
1 lemon
1/2 cup coriander-chopped
1/4 cup mint-chopped
100 gm besan

Wash the fish fillets properly.

Soak the fish in salt, lemon juice and 4 cups of water for about 10 minutes

Drain and wipe dry. Now marinate the fish for 1hr with onion, garlic, ginger, green chilli paste and with finely chopped mint and coriander and salt to taste.

Mix the gram flour and little salt

Now put the fillets the mixture and taking out sprinkle breadcrumbs on the fillets.

Beat the eggs with little salt. Heat the oil in the pan. Coat the fillets with beaten egg and bread-crumbs.

Put the fillets in the pan to deep fry till brown on both sides.

Note:
Substitute the fish with boneless pieces of chicken breasts, beaten flat for Chicken Kobiraji

500 gm chicken pieces
4 medium sized onions- chopped
4 green chillies
2 tbsp grated coconut
2 tbsp poppy seeds (posto)
½ inch cinnamon stick
2 cardamoms
2 cloves
5 cloves of garlic
½ inch ginger
2 tbsp chopped coriander leaves
salt to taste
4 tbsp oil
1 tsp chilli powder
½ tsp coriander powder
½ tsp cumin powder

Make fine paste of poppy seeds, green chillies, grated coconut, cinnamon stick, cardamom, cloves, ginger and garlic.

Heat kadai and put oil to heat.

Now add onions, fry until they turned into golden brown.

Add cleaned chicken, chilli powder, turmeric powder, coriander powder, cumin powder and salt.

Fry for 8 to 10 minutes on high flame or until the chicken pieces change its colour. Add the posto paste prepared in step 1 to this and fry for another 5 to 8 minutes.

Add water depending on how much gravy is desired and wait until the chicken is soft and tender.

Posto chicken is now ready to be served, add coriander leaves on top before serving.

200 gm paneer from cow’s milk
1 tbsp maida (refined flour)
1/2 kg sugar
2 cups water
1/4 tsp golden food color
1/8 tsp saffron
1 tsp cardamom powder
8 blanched and chopped almonds
8 blanched and chopped pistachios

Mix the saffrom with the cardamom powder, almonds and the pistachios.

Put the sugar and water over medium heat, to dissolve the sugar, stirring all the time.

Meanwhile mash the paneer and maida together to a smooth consistency.

Divide mixture into 6-8 and form round flats, put some mixture in the center and form into smooth round balls again.

When the sugar is dissolved, add the food color and over high heat add the paneer balls.

Cook over high heat for 15-20 minutes, adding L cup water every 5 minutes, so that the sugar does not get too thick. Cool and serve.

750 gm chhana
150 gm semolina
10 gm ghee-dough
500 gm ghee-frying
500 gm sugar
2 black cardamom
1 litre milk-reduced milk solids
1 kg sugar
1 litre water

Make a thin sugar syrup.

Knead chhana, suji, and a teaspoon of ghee into a smooth dough.

Fill the chhana into a pastry bag, pipe out whirls. Heat ghee and fry the whirls into it and brown.

Drain and immerse in the syrup.

1 kg pui leaves-washed and chopped
2 tbsp mustard oil
1 tsp mustard seeds
salt to taste
1 tsp turmeric
1 tsp sugar-optiona

Heat oil and add the mustard seeds.

When seeds splutter, add the chopped vegetable, salt, haldi and sugar and stir fry till cooked through

1/2 cup groundnut oil
2 potatoes-large
1 tsp coriander powder
1/2 tsp chilli powder
1/2 tsp cumin powder
salt according to taste

Peel and slice the potatoes into thick rounds.

Fry the potatoes in hot oil. When half done, remove and press each slice on a board to half its original thickness and re-fry with salt, sugar, chilli powder, coriander and cumin till golden brown.

Bundiyar Payesh

INGREDIENTS

200 gm bundiya
1 litre milk
sugar to taste
few drops of rosewater

METHOD

Boil the milk on low flame, stirring continuously for 20 minutes. Add the bundiya and sugar if required.

Boil for another 5 minutes and remove from flame.

Cool and add in a little rosewater and chill and serve.

Chingri Malai Curry

INGREDIENTS

400 gm prawns
3 tbsp mustard oil
1/2 tbsp whole cumin
2 tbsp ginger paste
1 tbsp cumin paste
2 tsp cumin powder
1 tsp chilli powder
1 tsp turmeric powder
Salt to taste
2 tsp sugar
1 tsp garam masala
1 1/4 cup coconut milk
2 tsp ghee

METHOD

Blanch the prawns in turmeric water.

Heat mustard oil in a pan and add sugar and whole cumin. Add ginger paste, cumin powder, red chilli powder and turmeric powder and sauté.

Now add the prawns and slit green chillies and stir for few minutes. Add the coconut milk, cook for few more minutes and then add salt.

In the end sprinkle garam masala and ghee on top and serve.

Khichuri

INGREDIENTS

1/2 kg rice
1/2 kg moong ki daal
2 bay leaves
5 green cardamoms
3 sticks cinnamon
1 tsp cumin seeds
1/2 tsp ginger
2 green chillies-slit lenghtwise
5 cloves
1/2 cup mustard oil
1 1/2 teaspoon turmeric
3 potatoes
2 aubergines
1/2 tsp salt
1 tbsp clarified butter

METHOD

Wash the daal and roast it in a pan till it emits an aroma. Keep aside and let it cool.

Wash the rice and keep aside to dry in a colander. Boil and chop the potatoes.

Heat oil in a deep-bottomed pan; add the bay leaves, cumin, cloves, cardamoms and the cinnamon pieces. Once the seeds start spluttering, add the ginger.

Sauté for a minute or two. Add the rice and sauté for a few minutes. Add the roasted daal and sauté again for a few minutes. Add some hot water into the pan along with the turmeric powder. The water level should be about an inch more than the level of the daal and rice.

Add the boiled potatoes and chopped brinjals.

When the rice and daal are 3/4th cooked, add the green chillies, salt and the sugar. When done, add a pinch of garam masala and garnish with the clarified butter. Serve hot.

Machcher Dompokht

INGREDIENTS

1 kg rohu-cut into big pieces
250 gm ghee
1 tbsp onion paste
1 tbsp ground poppy seed paste
2 tbsp onions-chopped
1 tbsp green chillies-chopped
1 tbsp ground almond paste
500 gm yoghurt
100 gm raisins

METHOD

Rub in the salt into the fish pieces and sauté lightly on low flame for a few minutes.

Mix all the ingredients except the chopped onion in the yoghurt and pour over the fish and marinate well.

Heat the ghee in a kadhai and fry the chopped onions and add to the fish. Simmer for about 5-6 minutes and then add a tsp of ghee and remove from fire. Serve hot.

Malpoa

INGREDIENTS

100 gm semolina
300 gm flour
Oil for frying
4 large black cardamom seeds
1/2 kg sugar
pinch of sodium bi-carbonate .

METHOD

For the Syrup, in about 2 litres of water add a kg of sugar. Boil the two together and cool and leave aside. The Malpoa will be finally added to this mixture.

Mix together the flour and the semolina by adding enough water to make a thick batter and keep it aside for 5-6 hours, as the semolina has to melt.

Add the cardamom seeds, a pinch of salt and sugar and sodium bi carbonates and stir well.

Heat oil in a small pan. Deep-fry a spoonful of batter at a time into the mildly simmering oil. The batter will spread to make malpoas.

Soak the malpoas in the syrup that has already been prepared. Cool it. Remove from the syrup and serve.

Mattar Luchi

INGREDIENTS

Filling- Grind together
1 cup shelled peas - boiled
1/8 tsp asofoetida - powdered
1 ½ tsp cumin seeds - roasted
½ tsp chilli powder

Dough
2 cups refined flour
1 tbsp oil
1 ½ tsp salt
water to knead (approx. ¾ cup)
oil for deep-frying

METHOD

Add salt to the flour and rub the 1 tbsp of oil into it. Knead with water, to form a soft and pliable dough.

Shape the filling into small rounds of about 2cms/3/4"diameter.

Break up the dough into walnut sized pieces and shape into smooth balls, and then flatten between your palms.

Take one flat round, pinch edges all around and wet them. Place a round of filling in the center, and bring the edges together and pinch to seal. Flatten, by pressing gently.

Roll to about 1/8" thick, without tearing the dough. Grease the surface or rolling pin, if need be.

Heat the oil for frying, till such time as a little piece of dough thrown in, comes up immediately. Fry the luchis in it, over high heat, till golden on both sides

Kosha Mangsho

INGREDIENTS

500 gm mutton - cut into pieces
¼ cup mustard oil
4 each of cloves, green cardamoms, and a tiny piece of cinnamon
½ cup onions - grated
1 tbsp ginger-garlic paste
chilli powder to taste
½ tsp turmeric
1 tsp cumin seeds - roasted and ground
500 gm hung curd
1 ½ tsp salt or to taste

METHOD

Heat oil and add cloves, cardamom and cinnamon.

Add onions and sauté till soft. Add ginger-garlic paste, chilli powder and turmeric and stir fry till well mixed.

Add the meat, stir fry over high heat till opaque. Lower the heat and sauté till fat separates.

Add curd, cumin and salt and sauté till fat separates again.

Cover tight and cook over very low heat, till it gets cooked through in its own juices.

Serve hot.

Gulab Jamun (Dumplings of Reduced Milk)

INGREDIENTS

250 gm milk powder
50 gm refined flour
100 ml whipped cream
02 gm soda bi-carbonate
milk to knead the dough
ghee for deep frying the gulab jamuns

Syrup
400 gm sugar
1 gm saffron
05 ml lemon juice
100 ml water
2 drops rose essence
3 gm cardamom powder

METHOD

For the preparation, mix in the sugar, water, lemon juice and bring to a boil, add the saffron. Remove from heat and mix the rose essence and cardamom.

Mix all the ingredients for the jamun and make a dough, rest it for 1/2 an hour.

Divide the dough into small sections using your palms; shape them into small round balls.

For cooking it, heat the ghee until hot and reduce the flame. deep fry the jamuns till they are golden brown in colour.

Drain and add them to the syrup. The jamuns should be immersed in the syrup for at least 20 minutes.

Serve hot garnished with nuts.

Rassogolla (Cottage Cheese Dumplings in Syrup)

INGREDIENTS

1 litre milk
05 ml lemon juice
300 gm sugar
1 litre water
3 drops rose essence

METHOD

For the preparation, heat the sugar and the water in a deep pan and bring to a boil.

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.

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 before serving.

Chicken Biryani

INGREDIENTS
(Serves 4)

1 ½ tsp salt
red chilli powder according to taste
turmeric powder according to taste
1 chicken
2 onions
1 tbsp ginger paste
1 tbsp garlic paste
2 tbsp chopped coriander
6 cardamoms
6 cloves
½ tsp cinnamon powder
350 ml yoghurt
500 gm half cooked rice
3 tbsp oil

METHOD

Grind all ingredients except chicken and rice. the chicken in the mixture for 2-3 hrs.

Heat oil in a pan. Add the marinated chicken and cook until tender.

Take a heavy pan and arrange the chicken and rice in layers. Squeeze a lemon on the top layer and scatter browned onions.

Seal the pan with atta and cook over a very slow flame for 40-50 minutes.

Serve hot.

HOME