MAKKI KA SOYTA

Ingredients:
1/2 kg Mutton
1/2 kg fresh Corn kernels
115 gms Curd
60 gms Onions, ground
25 gms Garlic, ground
240 ml Milk
6-8 Green Chillies, chopped
60 gms Gramflour
15 ml Lime juice
6 Cloves
1 tbsp Cumin seeds
4 black Cardamoms
2 long sticks of Cinnamon
12 gms Coriander seeds, powdered
2 Bay leaves
1/2 tsp Turmeric powder
1 tsp Red Chilli powder
15 gms Sugar
some Coriander leaves
175 gms Ghee
Salt to taste

Method:
1. Grate the fresh corn, coarsely. Keep aside.
2. Heat the ghee, add cloves, black cardamom, cinnamon and bay leaves. Fry till they emanate a rich aroma.
3. Add the meat along with the curd, salt, red chillies, coriander seeds, turmeric powder, cumin seeds, onions and garlic. Fry the meat until it is well browned.
4. Add enough water and cook till the meat is almost tender.
5. Add the grated corn kernels, green chillies, sugar, milk and gramflour and cook on medium heat, stirring frequently to avoid the kernels from sticking to the bottom of the pan.
6. Add lime juice and coriander leaves and stir well. Remove from fire.

ALOO PHOOL GOBHI

Ingredients:
1 medium sized Cauliflower
2 large Potatoes
1 Tomato
2 Green Chillies
1 tbsp Coriander and Cumin seeds, ground to paste
1 Bay Leaf
1 tsp Garam Masala
powder
1 tsp Whole Cumin Seeds
1/2 tsp Sugar
2 tsp Ghee
Salt to taste

Method:
1. Cut the cauliflower into large pieces, without its leaves.
2. Cut the potatoes into rounded shapes and wash. Lightly fry both separately and remove.
3. Put fresh oil in a kadai. When hot, add whole cumin and bay leaf. Mix the spices in a little water and add it to the oil adn fry till it leaves the sides. Keep sprinkling water.
4. Put the vegetables, already half-fried. Toss them in the spices.
5. When they give off an aroma, add half a cup of water. Lower heat and simmer.
6. Lastly add tomatoes, green chillies, salt and sugar. You may also add fresh green peas if you wish.
7. Once the gravy is thick, add pure ghee and ground garam masala. Serve hot.

ALOOR DOM

Ingredients:
450 gms Potatoes
225 gms Green Peas, mashed
3 medium sized Onions, chopped
2-3 Green Chillies
Juice of 1 Lemon
30 gms Ghee
Salt to taste

For the gravy
2 medium sized Onions, chopped
225 gms Tomatoes, pureed
1/2 tsp Cumin seeds
a pinch of Asafoetida
1/2 tsp Turmeric powder
1/2 tsp Chilli powder
Oil for cooking

Method:
To make the stuffing:
1. Heat oil in a kadai. Add chopped onions, mashed peas, salt and cook until the peas are quite soft. Add a few drops of lemon juice.
To make the curry

2. Heat oil in a kadai. Add chopped onions, chilli powder, turmeric powder and tomato puree.
3. Add a little water and simmer until ready.
4. Boil potatoes in jackets.
5. Peel and cut hte potatoes into half, lengthwise. Scoop out the centre, leaving 1/2 inch thick walls.
6. Fill in the prepared stuffing.
7. Put the two sides together and stick with toothpicks.
8. Fry until light brown. Put into the curry and cook for 15-30 minutes.
9. Serve hot, garnished with chopped coriander leaves.

CHOCHORI

Ingredients:
225 gms Potatoes
115 gms Brinjals
115 gms Pumpkins
115 gms Greenpeas
4-5 Green Chillies
1/2 tsp Turmeric
powder
1 tsp Sugar
1 whole Red Chilli
1 tsp of Panch phoron
3 tbsp Oil
Salt to taste

For the Panch phoron
Combine Kalonji, Jeera, Saunf, Methi seeds, Mustard seeds in equal proportions and keep in a jar. This mixed masala is used in most bengali dishes for seasoning.

Method:
1. Peel, clean and dice the vegetables into cubes. Shell the peas.
2. Heat oil in a kadai. Break the whole red chilli into pieces. Add the chilli pieces and panch phoron. When they begin to crackle, add the vegetable pieces.
3. Add turmeric powder, sugar and salt. Slit the green chillies and add. Stir fry the vegetables till the masalas are properly blended.
4. If required, sprinkle a little water. Cover and simmer until the vegetables are tender and the water has evaporated. Avoid using too much water as this dish is a dry preparation.

GUNGHI

Ingredients:
250 gms Green peas

1/2 kg Potatoes
1/2 tsp Sugar
1 Lemon
1 inch piece of Ginger, julienned
1 tsp Chilli powder

1 tsp Cumin seeds
1 pinch of Pepper powder
2 tbsp Coconut, grated
a few Coriander leaves
Oil to fry
Salt to taste

Method:
1. Shell the green peas and boil in salted water. Drain and keep aside. Boil the potatoes separately. Peel, cut into pieces and keep aside.
2. Heat oil in a kadai. Add cumin seeds, when they splutter add ginger juliennes.
3. Add the boiled peas, potatoes, chilli powder, salt and sugar. Stir for a minute.
4. Squeeze the juice of lemon over the ghugni, sprinkle the pepper and remove from fire.
5. Garnish with coriander leaves and coconut.

POTATOO CURRY

Ingredients:
250 gms Potol, Parwal
2 Potatoes
2 Tomatoes
1 inch piece of Ginger
1 tbsp Coriander powder
1 1/2 tsp Cumin powder
1/2 tsp Turmeric powder
1/2 tsp Chilli powder
1/2 tsp Cumin seeds
1 whole Red Chilli
1/2 tbsp Sugar
1 Bay leaf
1 tsp Garam masala

powder
Salt to taste
3 tbsp Oil

Method:
1. Cut the potol into half. Peel and dice the potatoes.
2. Heat a little oil in a kadai and lightly fry the potol and potoates separately. Keep aside.
3. Grind the ginger into a smooth paste and blend with a teaspoon of water. To this paste, add the chilli powder, turmeric powder, cumin powder and coriander powder. Blend to form a thin paste of water.
4. Heat oil, add cumin seeds and whole red chilli (broken into pieces). When they begin to crackle, add the masala paste along with the tomatoes. Fry till the tomatoes blend with the masala.
5. Add the fried vegetables, sugar and salt. Pour about 3 cups of water and simmer on low heat till the vegetables are done. They gravy should be thick.
6. Sprinkle garam masala and remove from fire.

BANDHAM TOKRI GHONTU

Ingredients:
400 gms Cabbage
2 large Potatoes
100 gms Green Peas, shelled
1 large Tomato, chopped
1 inch piece Ginger, ground
1 tsp Coriander, powdered
2 tsp Cumin powder
1 Bay leaf
1/2 tsp Turmeric powder
1/2 tsp Cumin seeds
1/2 tsp Garam masala powder
1 tsp Ghee
1 tsp Sugar
2 tbsp Oil
Salt to taste

Method:
1. Finely chop the cabbage, dice the potatoes into even sized pieces and shell the peas.
2. Heat oil in a kadai. Drop the potatoes in it and fry till lightly brown. Remove and keep aside.
3. Heat some more oil in a kadai and add the cumin seeds, ground ginger and bay leaf. Stir till the cumin seeds splutter.
4. Mix turmeric, coriander and cumin powders in a tablespoon of water and pour it into the oil. Fry for 2 minutes. Add water in case it begins to burn.
5. Add the cabbage, stir for a few minutes. Add green peas and cover. Cook until the cabbage is tender.
6. Add the fried potatoes, tomato salt and sugar. Cook until the vegetables are done.

DHOKAR DHALNA

Ingredients:
250 gms Chana Dal
3 large Potatoes
3 tsp Ginger paste
3 tsp Cumin seeds
3 Green Chillies
1/2 tsp Turmeric powder
1 sprig Coriander leaves
1/2 tsp Garam masala
powder
Salt to taste
Oil for frying

Method:
1. Soak the dal overnight. Drain the water and grind into a fine paste.
2. Cut the potatoes into cubes and fry lightly.
3. Grind the cumin seeds into a fine paste.
4. Make a batter of the dal, salt and chilli powder.
5. Grease a thali and pour this batter into it. Steam it for a while. When the dal cools, cut it into small square pieces.
6. Heat oil in a kadai. Fry the dal pieces and keep aside.
7. In another kadai, heat a little oil and add ginger paste. Dissolve the turmeric powder, chilli powder in a teaspoon of water. Add this paste along with the cumin paste to the oil. Fry till the moisture evaporates.
8. Add potatoes and stir for about 6 minutes. Pour 2 cups of water and bring to a boil. Add the fried dal pieces and cook over low heat for about 10 minutes.
9. When the potatoes are cooked, add garam masala powder.
10. Garnish with green chillies and coriander leaves.

mutton curry

Ingredients:
1 kg Mutton
225 gms Onions
225 gms Potatoes
2 large Tomatoes
1 tsp Turmeric powder
1 tsp Red Chilli powder
1 tsp Sugar
1 tbsp Ginger paste
1 Bay Leaf
4 to 5 Cloves
3 Cardamoms
1 inch stick of Cinnamon
a few Peppercorns
4 tbsp Oil
Salt to taste

Method:
1. Grind one onion into a paste. Chop the rest of the onions and tomatoes finely. Keep aside.
2. Marinate the mutton pieces in a little salt and onion paste for about an hour.
3. Peel and dice the potatoes into cubes.
4. Heat some oil and fry the potatoes till light brown in colour. Keep aside.
5. In a tablespoon of water, add the ginger paste, turmeric powder, chilli powder and make a thick paste.
6. Heat a little oil in the pressure pan. Add the cinnamon, cloves, cardamoms, bay leaf and peppercorns.
7. Add the onions and tomatoes. Fry till the oil floats on top. Add the masala paste and fry for a few minutes.
8. Add the marinated mutton along with salt and sugar. Fry until the meat is quite dry.
9. Add about 2 cups of water and pressure cook until the mutton is almost done.
10. Open the cooker and add the fried potatoes to the curry
. Cook until done.

BHAPA ILLISH

Ingredients:
1 kg Fish (Hilsa)
2 Green Chillies
2 tbsp Sour Curd
100 gms Mustard seeds
1/2 tsp Turmeric powder
1/2 tsp Red Chilli powder

2 tbsp Mustard Oil
Salt to taste

Method:
1. Grind the mustard seeds with the green chillies.
2. Prepare a marinade of curd, turmeric powder, chilli powder, mustard-chilli paste and salt. Marinate the fish in the marinade for half an hour.
3. Pour mustard oil over the fish.
4. Steam the fish for about 15 minutes, till it is cooked.

DHOI BEGAN

Ingredients:
6 medium sized Brinjals
1 cup Curd
1 Onion
3 Green Chillies
1/4 inch piece of Ginger
1 clove Garlic, crushed
1/2 tsp Turmeric powder
1/2 tsp Chilli powder

1/4 tsp Cumin seeds
some Curry leaves
Salt to taste
Oil for frying

Method:
1. Chop the green chillies finely, jullienne the ginger and slice the onions.
2. In a large bowl, beat the curd with a teaspoon of salt and keep aside.
3. Cut the brinjals into long strips. Make a mixture of salt, chilli powder and turmeric powder. Coat the brinjals with the mixture.
4. Heat oil in a kadai and deep fry the brinjal pieces. Remove and keep aside.
5. In another kadai, heat a little oil and add the mustard seeds. When the mustard seeds begin to splutter, add cumin seeds, ginger julliennes, green chillies, onion garlic and curry leaves. Fry them for some time.
6. Temper the beaten curd with the fried ingredients.
7. Slip the fried brinjals into the tempered curd and let them soak the flavours.

KACKA KOLAR JHAL

Ingredients:
4 to 5 Raw Bananas
1 large Potato
1 large Tomato
1 large Onion
1 inch Ginger
5 to 6 cloves of Garlic
1 tsp Cumin seeds
1/2 tsp Mustard seeds
1 tsp Coriander powder
1/2 tsp Turmeric powder
1 tsp Red Chilli powder
2 to 3 Green Chillies
1/2 tsp Garam masala powder
1 Bay leaf
Salt to taste
Oil for cooking

Method:
1. Peel the raw bananas and the pototoes. Cut them into 1 inch pieces.
2. Grind together ginger, garlic, cumin seeds and green chillies into a fine paste.
3. Chop the onion and tomato finely.
4. Mix the masala paste, turmeric powder, chilli powder and coriander powder in a tablespoon of water. Blend well.
5. Heat oil in a kadai, add the mustard seeds and bay leaf. When the seeds begin to crackle, add the onion and fry till they turn light brown.
6. Add the masala paste and the tomato. Fry until the oil floats on top.
7. Add the raw bananas, potato, salt and enough water for cooking. Cover and cook over medium heat until the vegetables are almost cooked. Add half a cup water and simmer over low heat until the gravy thickens.

DAHI MACHLI FISH IN CURD

Ingredients:
1 kg Rohu or Katla pieces
1 cup Curd
2 large Onions
1 tbsp Ginger paste
2-3 Bay leaves
4-5 Cloves
4 Cardamoms
2 inch piece of Cinnamon
1 tsp Chilli powder
1 tsp Turmeric powder
Salt to use
Oil for cooking

Method:
1. Clean and wash the fish pieces. Coat them with turmeric powder and salt.
2. Grind the onions into a fine paste. Beat the curd.
3. Heat some oil in a kadai. Fry the fish pieces on medium flame till they are light brown and done. Take care that they do not break. Remove and keep aside.
4. To the oil, add bay leaves and cardamoms, cloves, cinnamon pieces. Fry for a few seconds and add the onion paste. Fry till the moisture has evaporated. Add the ginger paste and fry for a few minutes.
5. In a teaspoon of water, dissolve the chilli powder and turmeric powder.
6. Add this to the kadai and fry for a minute.
7. Add the fried fish pieces and the curd along with 1 cup of hot water. Let it simmer on low heat.
8. Turn the fish pieces once. When the curd leaves the oil, take the kadai off the fire.
9. Serve hot with steaming rice.

FISH CURRY WID VEGETABLEZ

Ingredients:
500 gms Fish, cut into pieces
1 large Cauliflower
1 small Potato
1 small Onion
10-12 pods of Green Peas
1 clove Garlic
1/2 tsp Turmeric powder
1 tsp Red Chilli powder

1 tsp Curd
1 tsp Garam masala powder
Salt to taste
Oil for frying

Method:
1. Grind the ginger, garlic and onion. Keep aside.
2. Cut the potatoes into cubes, shell the peas and cut the cauliflower into large florets.
3. Clean the fish, coat it with some salt and turmeric powder.
4. Heat oil in a kadai and fry the fish pieces on both sides lightly. Keep aside.
5. In the same kadai, fry the ginger-garlic-onion page till the oil floats on top. Add turmeric powder, chilli powder and fry for some more time.
6. Add the vegetables and fry for five minutes. Add curd and salt. Cover and cook on low heat till the curd dries up. Then add some water and cook for a few minutes.
7. When the water begins to boil, add the fish and cook till the vegetables are done.

MACHOR CHACHORI

Ingredients:
1 kg Fish, cut into pieces
250 gms Onions
250 gms Tomatoes
1 tsp Turmeric
powder
5 Green Chillies
2 tbsp Mustard oil
Salt to taste

Method:
1. Clean and wash the fish pieces.
2. Chop the onions and tomatoes into fine pieces. Slit the green chillies.
3. In a pan, take the fish pieces and mix in the onions, tomatoes, turmeric, salt and green chillies. Add a little mustard oil and keep aside for half an hour.
3. Heat oil in a kadai. Pour the entire marination along with the fish pieces in the hot oil. Fry on low flame till the fish is cooked.
4. If the fish pieces break, take them out and keep them aside and continue to fry the masala. When the masala is done, put the fish pieces back in it.

Dheemar dhalana

Ingredients:
Tuna steaks - 1/2 kg to 1 kg
Orange - 1 cup
Grapefruit - 1 cup
Lime juice
- 1/4 cup
Dry sherry - 1/2 cup
Dried thyme - 1 tsp
Cayenne pepper - 1/4 tsp
Paprika - 1 tbsp
Salt - 1/4 tsp

Method:
1. Take the fruit juices, sherry and lime juice in a bowl and blend them.
2. Add thyme, cayenne pepper and salt to it and pour the mixture in a shallow baking dish.
3. Add tuna and allow the fish to marinate for about 3 to 4 hours in the refrigerator.
4. Pre-heat the grill to maximum temperature.
5. Take out the fish from the refrigerator and allow it to come down to normal temperature.
6. Remove from fish from the marinade and place it on the grill.
7. Sprinkle some paprika and grill it for 10-12 minutes, turning at least once in between.

citrus tunna

Ingredients:
Tuna steaks - 1/2 kg to 1 kg
Orange - 1 cup
Grapefruit - 1 cup
Lime juice
- 1/4 cup
Dry sherry - 1/2 cup
Dried thyme - 1 tsp
Cayenne pepper - 1/4 tsp
Paprika - 1 tbsp
Salt - 1/4 tsp

Method:
1. Take the fruit juices, sherry and lime juice in a bowl and blend them.
2. Add thyme, cayenne pepper and salt to it and pour the mixture in a shallow baking dish.
3. Add tuna and allow the fish to marinate for about 3 to 4 hours in the refrigerator.
4. Pre-heat the grill to maximum temperature.
5. Take out the fish from the refrigerator and allow it to come down to normal temperature.
6. Remove from fish from the marinade and place it on the grill.
7. Sprinkle some paprika and grill it for 10-12 minutes, turning at least once in between.

GRILLED LAMB KABABZ

Ingredients:
Lamb
- 750 gms, cut into 1 1/2 inch cubes

For the marinade:
Beef stock - 1/3 cup
Red wine - 1/3 cup (preferably dry)
Olive oil - 3 tbsp
Saffron threads - 1/2 tsp
Garlic cloves - 3, minced
Skewers

Method:
1. Place the lamb pieces in a glass dish or a resealable plastic bag.
2. Mix together all the other ingredients in a separate bowl and pour the mixture over lamb.
3. Seal the plastic bag or cover up the glass dish and place it in the refrigerate for about 4-6 hours.
4. Pre-heat the grill on medium heat.
5. Take the lamb pieces out of the bag and keep the marinade.
6. In a small saucepan, pour the marinade and put it on flame.
7. Remove from heat when it starts boiling and allow it to cool.
8. Brush some oil on the grill grates.
9. Thread lamb pieces onto skewers, baste the marinade liberally and place the lambs onto the grill grate.
10. Allow the lamb to cook for 4-5 minutes on one side, turn and coat with marinade again.
11. Grill for another 5 minutes or until completely done.
12. Remove from heat and serve hot.

mashroom masala

Ingredients:
1 lb mushrooms, cleaned & sliced
1 medium onion, minced
2 tbsp ginger-garlic paste
1 big tomato
5-6 soaked cashew nuts
1 inch cinnamon
2 cloves
2 cardamoms
1 tsp coriander powder
1/4 tsp chili powder

1/4 tsp turmeric powder

Method:
1. Grind each separately tomato and cashews. Fry cinnamon, cloves, cardamoms and make powder.
2. Heat oil, add ground onion, ginger-garlic paste and fry it until its brown. When oil separates add ground tomato.
3. When oil leaves tomato and onion mix, add coriander powder, chili powder, turmeric, ground masala (cinnamon, cardamoms and cloves) and ground cashew nuts.
4. Now add mushrooms and salt. Reduce flame and cook for 10-15 minutes (until water leaves), if required add little water to cook.
5. Garnish with mint leaves, coriander leaves, fresh cream, cashews, kiss miss

paneer tikka

Ingredients:
250 gms Paneer
Pinch tandoori color
1/2 cup Curd (tied in cloth for 2 hours)
1 tbsp ginger-garlic paste
1 tsp red Chilli Powder

1/2 tsp tandoori Masala
1/2 tsp Chaat Masala
1/2 tsp garam masala
1/2 tsp Cumin Seeds, crushed
1 tbsp each Capsicum, Onion, Tomato, Carrots, sliced in long stripes
Coriander leaves, finely chopped
1 tbsp Butter

Method:
1. Add red chili powder, garam masala powder, ginger garlic paste, tandoori color, tandoori masala, coriander leaves, salt to curd and mix well.
2. Add chopped paneer pieces. Keep it aside for about an hour.
3. Heat oil and some butter in a pan. Fry the paneer masala till paneer turns golden brown. The tikka is ready.
4. Add remaining butter to pan, heat.
5. Add sliced vegetables, chaat masala and salt to taste.
6. Pour over the paneer tikka.