Paneer Bhape Or Steamed Paneer

Ingredients ::

Paneer : 250 grams(cube sized pieces)
Turmeric Powder : 1 tbsp
Mustard Paste : 3 tbsp
Poppy seeds paste : 3 tbsp
Green Chili : 2 slits
Mustard oil
Salt
Sugar

Method ::

It is the most easy preparation but the taste is just awesome. Heat the oil and fry the paneer pieces lightly and keep aside. Take a tiffin box mix turmeric powder, mustard paste, poppy seeds paste, green chili slits, salt and sugar with the fried paneer and spread 2 tbsp of mustard oil over it. Heat the water in a pan (big in size) and keep the tiffin box inside the water. Cook the paneer in steam in this way and keep it for 10-12 minutes. Serve it with rice.

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Kasha Dim Or Egg Curry

Ingredients ::

Eggs : 4 pieces
Onion : 1(chopped)
Onion paste : 4 tbsp
Ginger paste : 1 tbsp
Garlic paste : 1 tbsp
Tomato puree : 1 tbsp
Cumin seeds : 1 tsp
Bay leaf : 2
Cumin seeds powder : 1 tsp
Coriander powder : 1 tsp
Turmeric powder : 1 tsp
Red chili powder : 1 tsp
Green chili : 2
Garam masala powder : 1 tsp
Mustard oil
Salt
Sugar

Method ::

Boil the eggs in a pressure cooker. Marinate all the spices(except chopped onion, cumin seeds, green chili and bay leaf) with the boiled eggs for atleast half an hour. Heat oil in a frying pan and temper it with cumin seeds, bay leaf, chopped onion and green chili and cook till the onion turns into golden, afterthat mix the eggs along with the spices. Cook it for 3 minutes, add water and again cook till the gravy becomes thick. Serve it with rice or roti.

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Aloor dum Or Dum aloo Or Potato gravy

Ingredients ::

Cardamom : 2
Cinnamon stick: 1
Cloves : 3
Bay leaves : 2
Cumin seeds : 1 tsp
Garam masala powder : 1/2 tsp
Ginger paste : 1 tsp
Garlic Paste : 1 tsp
Green chilies slits : 2
Tomato puree : 1 tsp
Onion paste : 1 big onion's
Potatoes - 8 pieces (boiled)
Red chili powder : 1 tsp
Turmeric powder : 1 tsp
Salt
Sugar

Method ::

Peel the potatoes and boil the pieces in a pressure cooker. Heat oil in a frying pan and fry till they turn into golden brown and firm. Keep aside. Take oil in a kadhai and put in the bay leaf, cloves, cinnamon, cardamom and cumin seeds till they splutter. Add onion paste, ginger paste, garlic paste and tomato puree in it and stir for 2 minutes, if required you can add a little water with it. Add the red chilli powder and turmeric powder and cook for more 1 minute, mix salt and sugar in it. Finally you will give the boiled pieces of potatoes and cool till they turn tender and the paste should go inside the pieces, in case you can make hole with the fork. Cook the masala along with the potatoes with 1 cup of water for more 2 minutes. Add the garam masala powder for the taste and decorate it with green chilies. Serve hot with rice, roti, luchi/puri in hindi or paratha.

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Bengali Payesh / Kheer

Ingredients ::

milk : 1 litre
basmati rice : 4 tbsp
Pure ghee : 2 tsp
Black cardamom : 1 piece
Bay leaves : 1 piece
Sugar as per required
For Garnishing: kishmish/raisins broken cashew nuts

Method ::

Boil the milk in a low flame till it thickens.Remember to stir from bottom of the pan otherwise milk can burn from the lower side.Heat 2 tsp ghee in a frying pan fry bay leaves & a piece of black cardamom with the washed rice till the rice turns into golden.Add the mixture to the milk.Don't boil excessively.When the rice is boiled, mix sugar as per your requirements and sprinkle kishmish and broken cashew.Cool paayesh and serve in a bowl.

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Dhokar Dalna

Ingredients ::

Cholar dal : 1 Cup (chana dal/Bengal gram)
Potato : 1 (Medium) cut into cube sizes
Tomato : 1 (Medium) cut into small pieces
Ginger paste : 1 tsp
Cumin seeds : 1 tsp
Coriander powder : 1 tsp
Cumin seed powder : 1 tsp
Turmeric powder : 1/2 tsp
Chili powder : 1 tsp
Garam masala
Ghee
Mustard oil
Salt to taste
Sugar

Method ::

Wash and soak Bengal gram in the water for 6 hours. Drain water and grind the dal in a mixer grinder and make a fine paste of the Bengal Gram. Heat oil in a frying pan and pour the paste into it, add sugar, salt, turmeric powder with it and cook it till it becomes tight. Smear 1 drop oil in a dish. Pour the cooked dal and spread on the dish. Press lightly with the back of the spoon so that it sets properly. Cool it and cut the dhoka into square or diamond shapes. After an hour again heat oil in the frying pan and fry the dhoka pieces. Keep them aside. Fry the potato pieces and add cumin seeds, ginger paste, cumin seed powder, coriander powder, turmeric powder, chili powder, salt and sugar with it, if required mix a little water with it and cook till the spice gets seperate with the oil. Then add water and cook tillthe potatoes get boil. When it is ready add the square shaped dhoka with it and cook only for a single minute. Add garam masala and ghee for the additional taste.

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Bengali Aloo Posto/ Potato with Poppy seed

Ingredients ::

Potato : 6 medium sizes (cut into cube shapes)
Poppy seed paste : 6 tbsp
Mustard oil
Onion : 1 medium sizes (finely chopped)
Tomato : 1 small sizes (cut into small pieces)
Cumin seeds : 1 tsp
Red chili : 2
Salt
Sugar

Method ::

Soak the poppy seeds in the water for an hour then just strain the poppy seeds by a tea-strainer. Grind it in a mixer grinder amd make it a smooth paste. Heat oil in a frying pan and add the cumin seeds and red chili and afterthat fry the chopped onions till it turns golden, next add the cube sized potatoes and let them fry, finally its the time to add poppy seeds paste and cook it for 2 minutes. Pour water and cover it for 10 minutes till the potatoes get boil. Stir in salt and sugar. The recipe should be thicky.Serve it with rice or roti.

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Special Omelete

Ingredients ::

Eggs : 2
Onion : 1/2 (finely chopped)
Green chili : (cut into small pieces)
Ginger paste : 1/2 tsp
Tomato : 1/3 (cut into small pieces)
Milk : 1 tbsp
Mustard oil
Salt to taste

Method ::

Beat the eggs and mix it with chopped onion, green chili, tomato pieces, ginger paste, milk and salt till it foamed. Heat oil in a frying pan and cook in low flame till mixture gets firm and fry another side with the same process too. Serve hot with rice / bread / paratha, Also have it as a snack.

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Black Gram/ Biuli Dal/ Urad Dal

Ingredients ::

Black gram : 1 cup (biuli dal/ urad dal)
Water : 3 cups (Ratio 1:3)
Turmeric Powder : 1 tsp
Mustard Oil
bay leaf : 2
Red Chili : 2
Ginger Paste : 1 tbsp
Hing/Asafoetida : 1 tsp

Method ::

Wash and soak the daal for atleast 1 hour and then boil it in a pressure cooker with turmeric powder and and give 2 whistle. Keep it aside. Heat oil in a frying pan, add bay leaf, whole red chili and ginger paste and fry till it smells, add hing or asafoetida too, finally its time to pour the dal over it and cook for 2 mins. If necessary add little water. Add a pinch of sugar for the taste. Remember it should not be too thicky. Serve hot with rice.

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Khichuri Or khichdi

Khichuri basically is a preparation made from rice ans dal(lentils) ::

Ingredients ::

Rice : 250 grams
Dal/ Red gram : 250 grams
Mustard oil : 2 tbsp
Onion : 1 big (chopped)
Garlic : 5 big pieces (chopped)
Ginger : 10 grams (chopped)
Turmeric Powder : 1 tbsp
Panchforan (literally "five seeds", namely saunf, sarson, methi,ajwain and mangraeel(Kalaunji): 1 tsp
Red Chili : 3 pieces
Green Chili : 2 pieces
Bayleaf : 2
Salt
Sugar

Method ::

Wash rice and dal/ Red gram properly and let them cook until they boil. Add salt and turmeric powder with it. When the rice and dal is ready , heat oil in a frying pan and give bayleaf, red chili, green chili and panchforan into it and add chopped onion, garlic and ginger and fry till it turns golden. Finally add this fry masala/ spice with the rice and dala and cook for 5 minutes more. Add a little sugar for the taste . Serve hot with pure ghee on top

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ILish Machh Bhaja Or Fried Hilsa

Ingredients ::

Ilish machh or Hilsa fish pieces
turmeric powder
salt
mustard oil

Method ::

Marinate the pieces with turmeric and salt for 5 minutes. Heat oil in a frying pan until it starts to smoke . Leave the pieces into the oil very carefully and fry them until they become light brown on both sides. And finally they are ready to serve. If anyone wants to get the taste of this fried hilsa properly please have it with khichdi (Which is a preparation made from rice and lentils/dal)

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Begun Bhaja Or Brinjal Fry

Ingredients ::

Brinjal :(5 pieces) Medium round slices
Turmeric Powder : 1/2 tsp
Red Chili Powder : 1/2 tsp
Amchoor Powder (Dried mango) : 3 pinches
Mustard oil to deep fry
Salt to taste

Method ::

Marinate medium round slices of the brinjal on both sides with turmeric powder, red chili powder, amchoor powder and salt for atleast 20 minutes. Squeeze out water from the brinjals, oozing out due to marinating. Heat mustard oil in a frying pan. Fry not more than two at a time. Fry till they become golden and crispy. Serve hot with chapatis.

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Alu Potol/Parwal er Dalna Or Pointed Gourd

Ingredients ::

10 Pcs Potols (Scrubbed and Halved)
5 Pcs Potatoes (Peeled and chopped in cube)
White Oil : 5 tbsp
Cinnamon : 2 sticks
Bay Leaf : 2
Green Cardamom : 3
Clove : 3
Red Chili : 2
Cumin Seeds : 1 tsp
Ginger Paste : 1 tsp
Tomato Puree : 3 tbsp
Corriander Powder : 2 tbsp
Cumin Powder : 2 tbsp
Red Chili Powder : 2 tbsp
Turmeric Powder : 1 tbsp
Garam Masala Powder : 1 tsp
Ghee : 1 tsp
Salt
Sugar

Method ::

Heat oil in a frying pan or kadhai. Fry the Potol and Potato pieces seperately till they become light brown and drain them. Next temper the oil with cumin seeds, red chili, bayleaf, cinnamon, clove and cardamom. Add salt, ginger paste and tomate puree, a little sugar with it and sprinkle little water if necessary. And cook it until the oil gets separated from the masala. Finally you will add potato and potol with this paste and cook for atleast two to three minutes in medium heat. Pour in water and let it cook till the vegetables get boiled. Sprinkle the garam masala powder and Ghee for the additional taste . Serve hot with rice or chapati.

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Chingri Machher Malaikari / Prawn With Coconut

Ingredients ::

 

Prawns : 10 pieces ( Larger Size ) 

Mustard Paste : 5 table spoon
Mustard Oil : As Required

Green Chillies : 6 Slits
Coconut Milk : 1 Cup

Red Chilli Powder : 1 table spoon
Turmeric Powder : 1 tea spoon
Salt : As Required
Sugar : 1/2 tea spoon

Recipe ::

Clean the Prawns  with fresh water and marinate it with turmeric powder and salt for 15 minutes.
Heat  Mustard Oil in Kadai / Frying Pan.
Fry lightly until the prawns turn into golden colour, avoid deep fry.
As soon as the prawns turn into a pale golden colour take them out from the pan and keep them on a paper towel.
In the same oil add mustard paste and green chillies (3 slits) and cook for 2 minutes, next add red chilli powder, turmeric powder, salt and sugar again cook until oil separates from the paste.

Stir and add the coconut milk, mix it well and add 1 cup of water.
When you see the gravy slightly bubbling add the fried prawns. Cook it on a low flame for few mins more till the gravy thickens and acquires a creamy consistency.

Put it into a serving pan and add rests green chilly slits for the decoration .

IF YOU WANT TO ENJOY THE TASTE PROPERLY SERVE IT WITH PLAIN RICE .

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