Back To Home

Bhapa Ilish Patey

Ingredients:

Hilsa Fish - 600 gms
Turmeric Powder - 1 1/2 tsp
Salt - to taste
Mustard Seed Paste - 40 gms
Green Chilli Paste - 20 gms
Green Chilli Slit - 4 nos
Cream - 25 ml
Mustard Oil - 75 gms

Preparation :

Cut the hilsa fish into darnes and wash well in cold water.
Apply turmeric and salt on the fish and set aside for 20 minutes.
Blend together freshly ground fine mustard paste, green chilli paste, oil, cream and turmeric powder (1 tsp).
Dip the pieces of marinated fish in this masala and put in the steaming casserole of the pressure cooker.
Pour four cups of water in the cooker and bring to a boil. Adjust the steamer casserole and steam under simmering temperature for 8 minutes. Take off the fire and release the steam.
Serve hot with boiled rice garnished with slit green chillies.


Dab Chingri Malai Curry

Ingredients:

Small Prawn - 600 gms
Onion Paste - 80 gms
Milk - 120 ml
Coconut Milk - 80 ml
Cummin Paste - 2 tsp
Green Chilli Paste - 2 tsp
Ginger Paste - 1 tbsp
Poppy Seed Paste - 2 tsp
Cashew Paste - 2 tsp
Lemon Juice - 1 lemon
Salt - to taste
Oil - 100 gms
Fresh Coriander Leaves - 15 gms
Whole Green Coconut - 4 nos

Preparation :

Completely shell and de-vein the prawns, wash in cold water.
Rub with lemon juice and salt and keep aside for 30 minutes.
Taken oil in a handi and add onion paste. Bhunno (simmer) till oil leaves the sides. Add ginger paste. Stir.
Add poppy and cashew paste and bhunno till it smells of roasted nut. Add cummin and green chilli paste.
Cook for 2 minutes and add milk and coconut milk. Simmer for about 15 minutes till gravy is set.
Add the prawns and simmer till cooked.
Add the water of green tender coconut and reduce to pouring consistency. Add salt to season.
Cut the ends of the green coconut and preserve the shell of the head for covering.
Pour the curry into the shell and cook for 20 minutes on a water bath, immersing the stuffed green coconuts till half water level.
Serve hot in the shell garnished with fresh coriander leaves.


Macher Tela Jhol

Ingredients:

River Fish - 1 kg
Turmeric Powder - 1 tsp
Kalonji Seeds - 2 tsp
Salt - to taste
Mustard Oil - 80 gms
Tomato - 50 gms
Green Chilli - 20 gms
Red Chilli Powder - 1 tbsp
Fresh Coriander Leaves - 25 gms

Preparation :

Cut the fish, preferably rohu, into darnes after descaling and apply salt and turmeric. Set aside.
Deep fry the fish till crisp and reserve.
Smoke oil and crackle kalonji seeds.
Make a paste of turmeric and red chilli in water and add to the pan. Cook for 5 minutes.
Add chopped tomato, slit green chillies and salt and simmer. Add fish pieces and simmer.
Serve hot garnished with fresh coriander leaves.


Phulko Luchi

Ingredients

Maida - 400 gms.
Salt - to taste
Vanaspati - 50 gms.
Dhara Oil to fry.

Preparation

Sieve the maida well with salt and place in a flat dish or parat.
Make a bay in the centre and put 50 gms. vanaspati for leavening.
Add cold water and make a stiff dough.
Cover with wet cloth and refrigerate.
Make roundels of 15 gms and form pedhas.
Roll out on an oily surface into thin discs.
Briskly fry in smoking oil till puffed up and turn over.
Serve hot. (Serves - 4)


Aloor Dum
 
Ingredients:

Potato (small & round) - 1/2 kg.
Dhara Oil - for frying
Salt - to taste
Onion Paste - 125 gms.
Ginger Paste - 30 gms.
Curd - 50 gms.
Red Chilli Powder - 1 1/2 tsp.
Clove - 6 Nos.
Cinnamon - 2 sticks
Cardamom - 5 Nos.
Cummin Seed - 1 tsp.
Turmeric Powder - 1 1/2 tsp.
Garam Masala Powder - 1/2 tsp
Sugar - 1/2 tsp.
Lemon Juice - 1 lemon
Green Chilli - 5 Nos.
Fresh Coriander Leaves - 25 gms.

Preparation :

Peel the small and round potatoes and keep in salty water for 1/2 hour. Fry in oil till golden brown and firm. Keep aside.
Take oil in a handi and crackle the cloves, cinnamon and cardamom. Add the onion paste. Stir for about 5-6 minutes till oil comes to the sides.
Add the ginger paste and stir for another 2 minutes. Add red chilli powder and turmeric powder. Bhunno (simmer).
Broil cummin seeds in a dry pan and grind them to a powder.
Add sugar and broiled cummin powder and stir for 2 minutes.
Beat the curd and add to the handi. Lower the temperature and immerse the fried potatoes for simmering. Cook till potatoes are tender by covering the top of the handi. Do not let the steam escape.
Add garam masala powder and close the lid. Take off the fire.
Serve hot garnished with slit green chillies and chopped coriander leaves


Kosha Mangsho

Ingredients:

Mutton - 700 gms
Onion Sliced - 125 gms
Clove - 6 nos
Cardamom (small) - 5 nos
Cardamom (big) - 4 nos
Cinnamon - 2 sticks
Red Chilli Paste - 2 tsp
Turmeric Powder - 1 1/2 tsp
Roasted Cummin Powder - 1 1/2
Curd - 60 gms
Salt - to taste
Mustard Oil - 120 ml
Ginger Garlic Paste - 30 gms

Preparation :

Cut the mutton into small pieces and set aside.
Take oil in a handi and add the whole spices. When they crackle, add sliced onions and cook till soft. Add ginger garlic paste.
Stir for 3 minutes and add red chilli paste and turmeric powder. Add the mutton pieces and bhunno well till oil leaves the masala. Add beaten curd, roasted cummin powder and salt. Bhunno for about 15 minutes till the onion seems to blend into the masala.
Cover with a lid and dum for 20 minutes on a tawa (indirect heat). Check for tenderness of meat.
Serve hot. (Note that no water is useed.)