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Chicken with Diced Tomato

Take five or six chicken drumsticks and wash well. Take three
medium-sized tomatoes, blanch and skin. Blend the tomatoes till
smooth. Next, heat oil in a pan and fry chicken legs till brown. Add
the tomato puree, a tablespoon of garlic paste and a teaspoon of red
chilli paste. Fold in the masala well with the chicken. Add salt and
two teaspoons of sugar. The chicken legs should be cool by now. Add a
cup of warm water and simmer in low heat till the gravy
thickens. Meanwhile, in a separate pan heat a tablespoon of ghee. Add
two tomatoes cut into medium pieces and a carrot (diced). Saute for a
few minutes, add the chicken with the gravy, stir well and
remove. Serve hot with rice.


Prawn-flavoured Pulao

Take a jumbo prawn or two, wash and devein. Scoop out the soft part
(the brain) from the head and keep aside. Meanwhile, soak 200 gm
basmati rice with warm water for at least one hour. Heat two
tablespoons of ghee in a pan, add the drained rice along with one
bayleaf and a few whole garam masala. Stir and season with salt and a
teaspoon of sugar. Now add a cup water and simmer till the rice is
fluffy and well-cooked. Sprinkle a handful of cashewnuts and some gram
peas. Mix well. Now, heat a tablespoon of ghee in another pan and in
it saute 50 gm of shelled shrimps and the soft brain. Mix in the
pulao. Serve hot.


Mouri Mangsho (Mutton with aniseed)

Take 500 gm of mutton (tender pieces), wash well and drain. Make a
masala paste with half a teaspoon sha-jeera, a teaspoon of mouri
(aniseed), half a teaspoon of jeera (cumin), a few cloves of garlic,
an inch-piece of ginger, half a teaspoon of dhaniya (coriander), half
a teaspoon of whole garam masala and a pinch of saffron
(optional). Marinate the mutton in 100 gm of yoghurt. Heat three
tablespoon of ghee in a pan. Saute the masala for a few minutes, and
add the mutton with yoghurt. Cook till all the masala has
dried. Season with red chilli powder, turmeric powder, salt and two
teaspoons of sugar. Add some water and cover with lid. Let simmer on
low heat until the mutton is tender and the gravy has
thickened. Remove from the pan, sprinkle a tablespoon of finely
chopped fresh dhaniya. Serve hot with steamed rice.


Keema Coconut

Take 500 gm of mutton keema, wash and put in a pressure cooker. Pour
in a cup and a half of water. Add a large onion (finely chopped), a
tablespoon of chopped garlic, a teaspoon of chopped ginger and two
green chillies. Cover with lid and steam for about 10 minutes. Drain
and retain the stock. Next, heat some oil in a pan. Fry two potatoes
(cut into small cubes) till brown and add half a cup of finely chopped
coconut. Now add the keema and stir until well fried. Season with a
little turmeric powder, salt, half a teaspoon of garam masala powder
and two teaspoons of sugar. Now add the stock. Cook till the potatoes
are well cooked and all the water has dried. Remove and serve hot with
rotis.


Potoler Dolma

Take five large parwals (potol). Cut a little from one end and scrape
out the seeds. Wash inside and outside. Blanch, drain and then saute
with a little oil. Meanwhile make the filling. Grate half a
coconut. Heat a tablespoon of oil in a pan. Mix the grated coconut
with the parwal seeds. Saute this mixture in the pan, then add a few
raisins. Add half a teaspoon of jeera paste, the paste of one green
chilli and salt to taste. Now stuff this mixture inside the parwals
and seal with the cut-off portion, using a little dough. Next, heat a
tablespoon of oil in a pan. Add a teaspoon of jeera paste, half a
teaspoon of dhania paste, a little turmeric paste and the paste of one
green chilli. Saute well. Add a cup of water and bring to a
boil. Season with salt and a little sugar. Drop the stuffed parwals
one by one. Cook till tender. Serve hot with steamed rice.


Palak Cream

Take half a kg of spinach (palak) and wash well. Blanch, and make a
puree in the blender. Heat a tablespoon of oil in a pan. Add a
teaspoon finely chopped garlic and half a teaspoon finely chopped
ginger and saute for a few minutes. Add the palak mixture and fold in
well. Season with a little salt and turmeric, then add half a teaspoon
of sugar. Remove from pan and reserve in a serving bowl. Add one
tablespoon of fresh cream amd serve hot with steamed rice.


Green Vegetables with Potatoes

Take two or three green ridge gourd (jhinga) and cut into medium
pieces. Take 100 gm of beans (cut into medium pieces), one or two
potatoes (cut into cubes). Wash and boil all the vegetables in two
cups of water. Drain and reserve the stock. Arrange the boiled
vegetables in a platter. Meanwhile, heat a tablespoon of oil in a
pan. Add a teaspoon of jeera paste, a little saunf paste, a little
turmeric and half a teaspoon of sugar. Saute for a few minutes. Add
the vegetable stock and cook till it thickens a little, season with
salt and a few pinches of black pepper powder. Pour the gravy over the
boiled vegetables and serve hot with steamed rice or roti.


Mixed Vegetables

Take two carrots, 50 gm each of beans, green peas and mushrooms, 100
gm of babycorn. Cut these vegetables into cubes and wash properly. Now
boil in two cups of water. Drain and reserve the stock. Meanwhile,
blanch one cup of shredded cabbage and drain. Blanch two ripe tomatoes
and make a puree. Heat a tablespoon of oil in a pan, add one teaspoon
of finely chopped garlic, half a teaspoon each of finely chopped
ginger and green chillies. Saute well. Add all the vegetables, then
the stock. Cook for some time, and add the tomato puree. Fold in
well. Season with salt and a little sugar. Serve hot with steamed rice
or roti.


Barbati A-ha

Boil 250 gm runner beans (barbati) in a pressure cooker. Drain, and
make a paste in a mixer. Keep aside in a bowl. Now heat two
tablespoons of oil in a pan and fry 100 gm of paneer (cut into small
cubes) till light brown. Again, drain and keep aside. Add a small
onion, chopped, in the remaining oil and saute till transparent. Add
the bean paste and fold in well. Now add the paneer cubes and mix
well. Add half a teaspoon each of chilli powder and roasted coriander
powder, two teaspoons each of sugar and tamarind juice. Season with
salt. Cook till it thickens and is almost dry. Garnish with onion
rings and slices of tomato. Serve with rice or roti.


Grilled Vegetables with Paneer

Take 200 gm of paneer and cut into cubes. Also take 100 gm of
mushrooms, 50 gm of babcorn and a cup of shredded cabbage. Boil the
mushroom and babycorn until half done. Drain and reserve. Now marinate
all the vegetables and the paneer in about 100 gm of tomato puree, a
tablespoon of refined oil, a little salt, half a teaspoon of white
pepper powder and a teaspoon of sugar for at least a couple of
hours. Pour all the vegetables with the marination in an oven-proof
dish and grill in a pre-heated oven for half an hour under medium
heat. One can sprinkle grated cheese on top for added flavour. Remove
and serve hot.


Cream Chicken Tikka

Marinate 600 gms of boneless chicken (cut for making tikkas) with 10
ml lime juice, 20 gms of ginger-garlic paste and salt. Let it stand
for 30 minutes. Make a smooth semi-thick batter with 50 gms of flour,
two eggs, red chilli powder and salt. Add 50 ml cream to the marinated
chicken and sprinkle 20 gms of corn flour over it. Dip chicken tikkas
in the batter and coat with bread crumbs evenly. Heat oil in a pan and
fry the tikkas till golden brown. Serve hot with pulao or biryani.


Egg in mustard sauce

Hard boil three eggs, shell and cut into halves. Heat oil in a pan and
deep fry egg pieces. Drain and keep aside. Thinly slice two onions and
fry till golden brown. Add two teaspoons of mustard paste, one
teaspoon of vinegar and a pinch of turmeric powder. Stir well and add
half a cup of water. Bring it to boil, put in the fried eggs and
season with salt. Reduce the heat and simmer for some time. Garnish
with sliced tomatoes and serve hot with steamed rice.


Baked chicken in pineapple broth

Take 500 gms of chicken, cut into cubes. Wash and keep aside. Make a
paste with eight cloves of garlic and eight slices of pineapple in a
mixer. Pour the mixture into a bowl. Add one teaspoon ground
coriander, one teaspoon ground cummin, two tablespoon each of refined
oil and beaten yoghurt. Marinate the chicken in this paste for one
hour. Pour the mixture along with the chicken into a saucepan, put the
lid on and simmer it on slow fire for 15 minutes.Meanwhile make a
mixture with one tablespoon of cornflour and half a teaspoon of black
pepper powder diluted in half a cup of water. Add the cornflour paste
to the chicken. Mix well and transfer the chicken to an oven-proof
dish. Arrange sliced pineapple and sprinkle grated cheese over
it. Bake in a pre-heated oven for 15 minutes, till the pineapple turns
golden brown. Serve hot with steamed rice or parathas.


Brinjal delight

Take four medium brinjals, cut lengthwise and wash. Heat sunflower oil
in a non-stick pan. Fry the brinjals, drain and set aside. Sprinkle a
few pinches of mustard seeds in the remaining oil, and add a
bayleaf. Now add one finely chopped tomato and half a teaspoon of
finely chopped green chillis. Stir and then add one tablespoon each of
khuskhus paste (postho bata/poppyseed paste) and mustard paste and mix
well. Add two cups of water and bring to boil. Place the fried
brinjals in the pan and cook on low heat until the gravy
thickens. Remove to a serving dish and garnish with grated
coconut. Serve hot with steamed rice or roti.


Saffron yoghurt chicken

Cut 500 gm of chicken into medium pieces, wash and dry. Beat 200 gm of
yoghurt in a large bowl and in this marinate the chicken after adding
a tablespoon of sugar and salt to taste. Allow to stand for at least
an hour. Meanwhile, soak half a teaspoon of saffron in tepid water for
about 15 minutes. Heat two tablespoons of ghee in a pan and add a few
dry red chillies and a few whole cardamom. Pour in the marinated
chicken and fold in well with the ghee. Now add the saffron water and
bring to a boil. Reduce the heat and cover, allowing the chicken to
simmer till done. Remove and serve hot.


All time potato

Skin 500 gm of potatoes and cut into long, thin shapes. Wash and
dry. Heat oil in a pan and throw in a pinch of kalonji (kalo jeera)
and one or two slit green chillies. Add the potatoes and saute for
some time. Add salt and sugar (a few pinches) and two cups of water,
and cook till done. Sprinkle over with a handful of coriander leaves
and mix in well. Remove and serve with rotis.


White chicken

Cut 500 gms of chicken into medium pieces. Marinate the chicken in
half a cup of yoghurt, four tablespoons of poppy seed paste, one
tablespoon of groundnut paste, half a teaspoon red chilli paste, salt
and sugar. After two hours, heat oil in a pan and fry two onions,
thinly sliced, till golden brown. Stir in the marinated chicken. Fry
till the chicken is tender, adding a little water and a few green
chillies. Cook till there's very little gravy left in the pan. Before
removing from the fire, sprinkle a few chopped coriander leaves.


Cabbage and Potato Cakes

Peel and boil 500 gm potatoes. Pass it through a mincing machine or
mash it thoroughly to make a smooth paste and keep aside. Blanch 150
gms cabbage and blend. Add the blended cabbage to the mashed potato,
add half a spring onion, finely chopped, one egg, 15 gms butter, salt
and crushed pepper and mix thoroughly. Sprinkle a little nutmeg powder
and make patties with the mixture. Sprinkle oil over a hot
plate. Grill the patties until golden brown. Serve hot with chutney or
sauce.


Prawn with Saffron and Coconut Cream

Shell and wash 250 gm of small prawns. Heat oil in a pan and fry till
they turn reddish. Add a teaspoon of garlic paste, half a teaspoon of
ginger paste and two tablespoons of onion paste and saute well with
the prawns. Thrown in half a teaspoon of turmeric powder, half a
teaspoon of red chilli powder,a teaspoon of sugar and one cup of
coconut milk. Bring to a boil and adjust seasoning. When the prawns
are done, pour over three tablespoons of coconut cream and a few
strands of saffron soaked in little water. Remove from heat and
reserve in a bowl. Serve hot with rice.


Kesari Phirni

Soak five tablespoons of Basmati rice in water for four to five hours,
remove and grind to a smooth paste. Dissolve half a teaspoon of kesar
in three tablespoons of warm milk and keep aside till milk absorbs the
kesar colour. Soak eight to 10 almonds and 10 to 12 pistachios in
water before removing the skins and shredding finely.

Now heat a litre of milk in a kadhai, allowing it to thicken a
little. Add a teacup of sugar and stir well. Then add the rice paste
and stir in well. And the kesar mixture and two drops of yellow food
colouring. Mix in well and check for sweetness. Portion out into
earthenware pots or dishes and garnish with chopped almonds,
pistachios, silver varak and rose petals. Finally, sprinkle over with
cardamom powder. Keep in refrigerator for three to fours hours to
set. Serve chilled. Makes 10 earthenware portions.


Butter Soyabean Curry

Take 50 gms of soyabean nuggets and soak in warm water for half an
hour. Drain and grind the nuggets in a mixer. Keep aside. Make a paste
with two large onions, a few cloves of garlic, one inch piece of
ginger, and two green chillies in the mixer. Mix one fourth of this
paste with the nugget paste and deep fry till golden brown. Set
aside. Heat 20 gms of butter in a separate pan, put one bay leaf and
one or two cardamoms. Add the onion garlic paste and a few potatoes
cut into small cubes. Fry for some time and add 50 gms of beaten
yoghurt, two tablespoons of cashewnut paste and puree of one
tomato. Fry for five to eight minutes. Season with salt and
sugar. Sprinkle half a teaspoon each of turmeric and red chilli
powder. Fold in well then add two cups of water. Cook till potatoes
are tender. Add the nuggets and boil for two minutes. Add a little
garam masala powder to it and remove from the pan. Garnish with
chopped coriander leaves and serve hot with roti or luchi.


Bhapa Ruhi

Take five to six pieces of ruhi fish. Wash and pat dry. Sprinkle a
little salt and turmeric powder on the fish and rub well. Keep it
aside for some time. Meanwhile, soak two tablespoons of poppy seeds
and one teaspoon of mustard seeds for half an hour. Drain and grind
these to a smooth paste with one or two green chillies. Put the fish
in this paste and fold in well. Add a little salt and turmeric powder
to the paste. Pour three tablespoons of mustard oil into a container
(use a steel tiffin box). Put the fish with the paste into it. Close
the lid lightly and place it in a pressure cooker. Pour two and half
cups of water and close the lid. Cook on medium heat for 10-15
minutes. Cool the box before you open the lid. Serve hot with steamed
rice.


Stuffed Brinjal (Tel Begun)

Take 200 gm small rounded brinjals. Wash and cut the top portion with
a sharp knife. Slit the brinjals into four equal segments, splitting
through the middle of each brinjal, starting from the narrow
ends. Marinate the brinjals with a little salt and sugar and keep
aside. Make a paste of 50 gm soaked poppy seeds, ginger sliced into
half-inch pieces, two to three cloves of garlic, two to three green
chillies and a little each of cumin, coriander and turmeric. Add half
a tomato, finely chopped, a chopped onion, a little sugar and salt to
the paste. Open out four brinjals and fill with the paste. Set
aside. Heat oil in a pan and saute one finely chopped onion and half a
chopped tomato until brown. Then add the stuffed brinjals and roast
on low heat. Turn on all sides until the brinjals are evenly
cooked. Pour a cup of water and cover the pan. Cook for sometime, then
turn the brinjals and cover again for another five minutes. Open the
cover, sprinkle a little chopped green chillies, a tablespoon of
clarified butter and a little garam masala powder. Serve hot with
steaming rice.