Chital Macher Muitha

Ingredients

• 500 gram chital macher gada
• oil
• 2 potato
• 2 tomato, chopped
• 4 onion, chopped
• 1 ½ “ginger ,paste
• 2 green chili,paste
• 12-15 cloves garlic ,paste
• 3 bay leaves
• 2 teaspoon cumin
• 1 teaspoon garam masala
• salt
• 1/2 teaspoon turmeric powder

Method:

•  Clean the fish and then scoop the fish flesh with a spoon to separate from the bones.
• Boil potatoes and peel it. Then mash the potatoes a paste.
• Cut the onions and tomatoes into small pieces. Keep the other ingredients aside.
• Mix the mashed potato, fish ,ginger,green chili paste, garlic paste, 2 nos  chopped onion  and salt  
• Heat oil in a  pan. Add small hand made balls pakora shape of the mix to the heated oil and deep fry
• After all the mix is fried, add the bay leaves , remaining onion  to the left over oil and fry for 2 minutes.  add small pieces of tomato  and stir for another 3-4 minutes.
• Add rest ginger- green chili paste  turmeric powder and cumin powder, mix it well and allow it to cook for 3-4 minutes.

• Add 2 cup of water, and allow it to boil. Add the salt Bring it to boil.
• Add fried fish pakoras and  and allow to boil for 5 minutes. After that, add garam masala powder
• Ready to be served with white rice.

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DAI COCONUT RAITA

INGREDIENTS:

• 2 cup  curd
• 1/2 cup grated coconut 
• 1/2 onion  chopped
• 2 green chili  chopped
•  1/2 tsp mustard seed 
• 1/2 tsp cumin seed
• oil 
• sugar

METHOD:

•   Mix beaten curd with grated coconut, little water, salt,  and sugar.
•   Heat oil in a pan; add mustard seed, cumin seed.
•   green chili, onions.
•   Fry till onion becomes slightly brownish, remove from the heat.
•   Add this  to the curd. Mix it well. 
•   Serve  coconut raita with biryani 

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Shorshe  Chingri 

Ingredients:

• 8-10 nos shrimps
• 1-2 green chillies
• 1 1/2 tbspoon mustard seeds
• 1 1/2 tbspoon  poppy seeds
• 4 garlic cloves
• 1/2 tspoon turmeric
• Coconut milk
• salt to taste
•  oil

Method:

• Marinate the shrimps with salt and turmeric powder and keep it aside.
• Make a paste of green chilli , mustard seeds, poppy seeds and garlic clove.
• Heat oil in a pan.Fry lightly the shrimps.Take them out and in the same oil,add 1 chilli ,mustard-poppy seed paste, turmeric powder and salt. 
• Add water in it
• Let it cook for 1  minutes and then add the shrimps.
• cook for another 2 minutes.
• Serve warm with rice.

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Aloo - Phool kopir dalna

Ingredients

• 1 cauliflower
• 1  tomato
• 2-3 big potatoes , medium pieces 
• 50 grams green peas
• 1 teaspoon turmeric powder
• 1.5 tablespoon ginger paste
• 1/2 teaspoon cumin seeds
• 2 bay leaves
• 3 green chili
• 1/4 teaspoon sugar
• oil
• Salt to taste

Method

•  Cut cauliflower, Potatoes and Tomato in medium pieces
•  Heat the oil in a pan.
• fry the cut potato pieces till turns little brownish .Keep the fried potatoes aside
• To the hot oil in the pan add bay leaves and cumin seeds
• Add tomato pieces , fry for a minute. Add ginger paste, 1/4 teaspoon of turmeric powder and salt , & chili with little water(2-3 tablespoons) and let it fry for 3-4 minutes.
• Add green pea, cook for 3-4 minutes. 
• add the  cauliflower
• Mix the entire content with 1/4 tea spoon of sugar and fry for 4-5 minutes. Then add 2 cup of water,  Cover the pan with a lid and allow it to cook for 10 minutes (till the potato & cauliflower is cooked)
• serve with rice 

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Chaler Payesh

Ingredients:

• Milk - 1 litre
• Basmati Rice 50 gm
• Sugar - as per your sweet tooth
• Bay leaves - 4
• Elaich (cardamom) - 4 pods coarsely crushed
• Cashew, raisins

Method

• Soak the rice in water for half or quarter of an hour.
• Boil the milk.
• When the first boil comes add the rice and keep stirring.
• After having cooked for sometime when the milk starts reducing add the bay leaves.
• Keep stirring to avoid the rice from sticking to the bottom. Keep on stirring till the rice is cooked.
•  Now add sugar as per your taste and cook for sometime.
•  now the milk has been reduced to less than half
• Add the elaich powder after removing from fire.
• Add Cashew, raisins
• Serve cold. 

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POTOL AR   DALNA

INGREDIENTS:

• 500GM POTOL
• 250 GM POTATO
• 2 MEDIUM ONIONS, ONE CHOPPED, ONE PASTE
• 1 TOMATO , CHOPPED
• 4-6 CLOVES GARLIC
• 1" GINGER
• 1" CINNAMON 
• 4 CARDAMOMS 
• 2 CLOVES
• 1/2 TBSP TURMERIC POWDER
• 1/4 TBSP CUMIN POWDER
• 1 CHILI
• OIL
• SALT TO TASTE

METHOD

• ADD OIL IN A FRYING PAN
• ADD SMALL PIECES OF POTATOS
• FRY LITTLE  BROWN

• KEEP ASIDE
• MAKE A PASTE OF CHILI, GARLIC  & GINGER. MAKE A PASTE OF SMALL  PART OF ONION.
• ADD CINNAMON, CARDAMOM, &CLOVE IN OIL.
• ADD PASTE OF ONION
• ADD PASTE OF GARLIC,  CHILL & GINGER
• FRY IT FOR 1 MINUTES
• ADD TOMATO IN IT
• FRY ANOTHER 30 SECONDS
• ADD TURMERIC POWDER, CUMIN POWDER & SALT.
• FRY FOR ANOTHER 30 SECONDS
• ADD POTOL & POTATO 

• MIX IT VERY WELL
• ADD 3 CUPS OF WATER.
• COVER WITH A LID
• COOK IT FOR 5 MINUTES
• TURN OFF FLAME.
• SERVE WITH RICE.

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 CRAB CURRY

INGREDIENTS:

• 500 GM CRAB
• 250 GM POTATO, MEDIUM PIECES

• 3 ONIONS,CHOPPED

• 8-12 CLOVES GARLIC,GRADED
• 1 1/2 INCH GINGER,GRADED

• 2 CHILI,CHOPPED
• 1 TOMATO, CHOPPED

• 1/2 TBSP TURMERIC POWDER
• 1/4 TBSP CUMIN POWDER
• 1/4 TBSP CORIANDER POWDER
• SALT TO TASTE
• MEAT MASALA, 1/4 TBSP
• GARAM MASALA
• CORIANDER LEAVES
• OIL

METHOD:

• ADD OIL IN A FRYING PAN
• ADD CRAB & FRY 
• KEEP ASIDE
• ADD POTATO IN OIL & FRY GOLDEN BROWN
• KEEP ASIDE
• ADD ONION IN OIL & FRY 1 MINUTE
• ADD GINGER & GARLIC, & CHILL
• FRY FOR ANOTHER 1/2 MINUTE
• ADD TURMERIC, CUMIN, CORIANDER POWDER,MEAT MASALA
• ADD SALT
• FRY FOR 30 SECONDS
• ADD FRIED POTATOS 
• MIX WELL WITH OTHER INGREDIENTS
• ADD CRABS

• ADD WATER
• COVER WITH A LID
• COOK FOR 4-5 MINUTES
• ADD CORIANDER  LEAVES FOR GARNISH 
• SERVE WITH RICE

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 FRUIT RAITA RECIPE

Ingredients:

• 2 cups Curd
• 2 Bananas
• 2 Apples
• 1 Ripe Mango
• Sugar to taste
• Salt to taste
• Black pepper powder to taste

Method:

• Cut all the fruits in small cubes.
• Mix all the ingredients well.
• Serve

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TOMATO CHATNEY

INGREDIENTS:

• 250 GM TOMATO, CHOPPED

• 50 GM SUGAR
• 1/2 TBSP WHITE SARSHE
• 1/4 TBSP TURMERIC POWDER
• 1 TBSP OIL
• 2 RED CHILI

METHOD:

• ADD OIL IN FRYING PAN
• ADD SARSHE
• ADD RED CHILI
• ADD TOMATOS & FRY FOR 1 MINUTE
• ADD SUGAR
• ADD 2 CUPS WATER
• COOK FOR 2 MINUTES
• SERVE

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 Hyderabadi Biryani

Ingredients

• Mutton :  500 grams
• Basmati rice 1 1/2 cups
• Salt to taste
• Bay leaves 2
• Green cardamoms 10
• Black peppercorns 25-30
• Cinnamon 2 inch stick
• Oil 
• Onions  4 big :chopped
•  shahi jeera1/2 teaspoon
• Cloves 10
• Ginger paste 1 tablespoon
• Garlic paste 1 tablespoon
• Red chilli powder 1 tablespoon
• Yogurt 1 cup
• Fresh coriander leaves torn2 tablespoons
• Fresh mint leaves torn 1 1/2 tablespoons
• Pure ghee 3 tablespoons
• Black cardamoms 2 nos
• Saffron mix in 1/4 cup milk 1 pinch

Method

• Heat five cups of water in a deep pan.
•  Add  rice, salt, bay leaves, five green cardamoms, seven to eight black peppercorns, one cinnamon stick and cook till three fourth done.
• Drain and set aside. Heat sufficient oil in a kadai and deep-fry half the onion slices till golden.  Grind caraway seeds, one cinnamon stick, remaining black peppercorns, cloves and remaining green cardamoms to a fine powder and set aside.
• Take mutton pieces in a bowl. Add ginger paste, garlic paste and salt and mix.
•  Add the garam masala powder, red chilli powder, half the fried onions crushed, yogurt, coriander leaves, half of the mint leaves and one tablespoon oil and mix. Let it marinate for about two hours in the refrigerator.
• Heat two tablespoons ghee in a pan, remaining cinnamon and black cardamoms and saute till fragrant. Add remaining onions and sauté till light golden. Add marinated mutton, stir and cook on high heat for three to four minutes. Cover, reduce heat and cook till almost done.
• Heat the remaining ghee in a thick-bottomed pan. Spread half the rice in a layer. Spread the mutton over the rice. Sprinkle remaining torn mint leaves. Spread the remaining rice. Sprinkle saffron milk. Cover and cook under dum till done. 
• Serve hot with a raita .

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MAGUR MACHER JHOL

INGREDIENTS:

1. 500 GM MAGUR MACH, MEDIUM PIECES 
2.  1 RAW BANANA , SMALL PIECES
3. 2 POTATOS, SMALL PIECES
4. 1 CHILI
5. 1 TBSP TURMERIC POWDER
6. 1/2 TBSP CUMIN POWDER
7. 1/4 TBSP PANCH PHORAN
8. SALT TO TASTE
9.  OIL

METHOD:

1. ADD OIL IN A FRYING PAN.
2. ADD PANCH PHORAN & CHILI IN IT.
3. ADD POTATOES & RAW BANANA & FRY FRY FOR 1 MINUTE
4. ADD TURMERIC POWDER , CUMIN POWDER & SALT
5. COOK FOR ANOTHER 30 SECONDS.
6. ADD 4 CUPS WATER.
7. ADD FISHES
8. COOK UNTIL STIR.
9. TURN OFF HEAT.
10. SERVE

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TOMATO -ONION MIXED RAITA

Ingredients:

1. 1 cup curd 
2. 2 nos tomatoes and onions ,finely chopped 
3. 1"  ginger graded
4.  coriander leaves chopped
5. Salt to taste 
6. oil 
7. 1/4 tsp cumin seed, mustard seed 
8. 1 chili (finely chopped) 

Method:

1. Mix the tomatoes, onion , ginger, salt and mix it well.
2. Heat oil in frying pan, add  cumin seed and mustard seeds. When they start to pop add the green chili and fry for few seconds.
3. add it in the onion & tomato mixture.
4. Add the yogurt and mix it well.
5. Serve it with roti or rice.

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Simui er Payes

Ingredients:

milk: 1 liter

Indian Vermicelli: ½ cup

Milkmaid: 1/2 cup

Sugar as per taste

Ghee: 2 tsps

Cashew nuts

Raisins

Green cardamoms: 3 nos

Indian bay leaf: 2 nos

Method:

Wash and soak the raisins in water. Keep aside.

In a pan start boiling the milk on medium flame.

Add milk made & make 1 litter milk to ½ litter

In another heavy bottom pan heat the ghee and fry the cashews till they turn light golden in colour. keep aside.

In the same ghee start roasting the vermicelli on low flame till they also turn golden (approx. 4-5 minutes). Add the bay leaf and stir a few times. Now add the milk. Stir continuously or it might stick to the bottom. Cook it till its cooked approx. 8-10 minutes. Mix in the sugar and stir till it gets dissolved. Switch off the gas and keep aside.

Add cashew & raisins.

 Serve cold

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NOODLES WITH VEGETABLES

INGREDIENTS:

• 200 GM MAGGI NOODLES

• 1 CARROT, SMALL PIECES
• 1 POTATO, SMALL PIECES
• 1 ONION ,SMALL PIECES
• 1 CHILI, CHOPPED
• BEANS,SMALL PIECES

• 1 PINCH TURMERIC POWDER 
• 8-10 MEDIUM SHRIMPS
• SALT
• MAGGI MASALA
• OIL
• SOYA SAUCE

METHOD:

• ADD OIL IN A FRYING PAN
• FRY SHRIMPS,KEEP ASIDE
• ADD VEGETABLES IN IT

• FRY FOR 30 SECONDS
• ADD TURMERIC POWDER, SALT, MAGGI MASALA, SOYA SAUCE
• MIX INGREDIENTS VERY WELL
• ADD SHRIMPS

• ADD WATER
• ADD MAGGI

• COVER WITH A LID
• COOK FOR 2 1/2 MINUTES
• SERVE HOT

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 FRUIT ICE CREAM

       Ingredients:

• 2 Apples ,skin removed, chopped
•  Green Graves
• 1/2 cup of Raisins
• 1/4 cup cashew nut
• Vanilla Ice Cream
• Cheery

       Method:

• Chop all the fruits.
• pour the fruits in small glass bowls.
• Pour the vanilla ice cream on it.
• garnish with Cherry.
• Serve
  
  
  
  
  

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ALOO CHOKHA

Ingredients: 

1. 4 boiled Potatoes
2. 2 small finely chopped Onion
3. 1/2 inch of Ginger very finely  grated 
4.  2 green Chilies (finely chopped)
5. Salt to taste
6.  Red Chili powder 
7. Cumin seed, 1/2 tsp

Method :

1. Mash the potatoes.
2. Add all the  items to oil with mashed potatoes and mix it properly & fry.
3. Turn of flame.
4. serve with roti or rice.

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Muli  ka Paratha

Ingredients: 
4 graded muli
Coriander leaves finely chopped
1 inch of Ginger very finely  grated 

 2 green Chilies (finely chopped)
Salt to taste

 Red Chili powder 

 Cumin seed,1/2 tsp

Method :

For the cover make dough out of atta
Grade the muli & fry it with cumin seed,corriender leaves,salt,chilli & ginger

Keep aside.

Make two medium size chapati, add the filling to the one chapati and cover it with the second one.
Now roll it slightly. 

Put it in heated oil. 

When top side is done change the side 
Serve Muli paratha hot with curd

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AMM DAI R GHOL

INGREDIENTS:

• 250 GM WHITE CURD
• 50 GM SUGAR
• 1/2 SP SALT
• ICE CUBE
• MANGO SYRUP
• PUDINA PATA FOR GURNISH

METHOD:

• TAKE CURD IN A CONTAINER.
• ADD 4 GLASS OF WATER IN IT.
• ADD SUGER
• ADD SALT
• MIX THE INGREDIENTS VERY WELL.
• ADD 5-8 TBSP MANGO SYRUP
• ADD ICE CUBES.
• ADD PUDINA LEAVES FOR GURNISH
• SERVE

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Aloo Paratha

Ingredients: 
4 boiled Potatoes
2 small finely chopped Onion1
Coriander leaves finely chopped
1 inch of Ginger very finely  grated 

 2 green Chilies (finely chopped)
Salt to taste

 Red Chili powder 

 Garam masala
Cumin seed, 1/2 tsp

Method :

For the cover make dough out of atta
Mash the potatoes.

Add all the  items to oil with mashed potatoes and mix it properly & fry.
Make two medium size chapati, add the filling to the one chapati and cover it with the second one.
Now roll it slightly. 

Put it in heated oil. 

When top side is done change the side 
Serve aloo paratha hot with curd

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BEGUN TEL

           Ingredients :

• 4 NOS BRINJAL (Begun)
• Turmeric Powder - 1 tsp
• Salt - for test
• Oil
•  White Yogurt 100 gm
• kalogira  (Kalonji)
• 2 nos chillies
• coriander leaves

          Method

•  Wash the brinjals. 
• Heat oil in a frying pan and add some kalonji in it.Add chillies in it.
• After that add the brinjals and fry for 1 minute.
•  Add turmeric powder & salt .cover it with lid and fry for 2-3 minutes. 
• Add yogurd 
• simmer the gravy for 1 to 2 minutes . Do not let it come to a full boil. Just let it simmer.
• Now add coriander leaves. 
• Tel Begun is ready to Serve  with white rice,roti.

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Rui Macher Dim Bhaja

Ingredients:

1. 300 gm dim of a rui mach
2. Onion: 1 big ,chopped
3. Green chillies: 2-3 finely chopped
4. 7-8 flakes garlic , chopped
5. A pinch of haldi and red chilli powder
6. Besan
7. ½ tbsp posto
8. Salt to taste.
9. oil

Method:

1. Mix all the ingredients together to get the batter.
2. Heat oil in a kadhai. Once hot put small  Boras from the batter
3. Fry both the sides on low heat so that it is cooked properly and takes a brown colour.
4. Serve as a snack 

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ALOOU  KOFTA RECIPE (POTATO KOFTA)

Ingredients:

• 500gm potato
• 21/2 tbsp tomato puree
• 2 tbsp beaten curd 
• 1 inch piece ginger 
• 10 cloves garlic
• 2 cloves 
• 1 tsp turmeric powder 
• 1" piece cinnamon bark 
• 1/2 tsp garam masala powder 
• 2 cardamom 
• 4 medium size onion
• 2 green chillies 
• small bunch coriander leaves 
• 1 tsp chilli powder 
• 3 tbsp oil 
• oil to fry 
• Salt To Taste
• Basan

Method : 

• Boil the potato and remove the skin  nicely.
• add small paste onion, garlic,1 green chilies, coriander leaves and blend with the potato salt and garam masala powder small amount of  Basan.
• Make a smooth mixture, form into small balls. 
• Make a liquid mixture of Basan ,Salt, Baking powder. Deep the ball in it & fry to a golden brown colour and set aside. 
• Heat oil and add cinnamon ,cardamom  & clove.Add rest part of the paste of onion ,ginger & garlic and fry the paste to a golden brown colour.
• Add turmeric powder , coriander powder , cumin powder & fry for a couple of seconds, then put in tomatoes and curd.
• Add salt for taste.
• Add 2 cups of water, mix nicely and cook over a low fire till all the liquid dries.
• Bring to a rolling boil, reduce heat and simmer gently for 5 minutes.
• Add the  balls & turn off flame.
• Serve potato kofta curry hot garnished with coriander leaves.
  

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