Delicious vegetables and Narkel Curry

Ingredients

1. Jhinge:(cubed) 5
2. Large Potatoes: (cubed) 2
3. Kumro or pumpkin:(cubed) 1 cup
4. Coconut paste: ½ Cup
5. Sesame seeds paste:1 tbsp
6. Turmeric paste:1 tsp
7. Green chilies:3-4
8. Salt as per taste
9. Sugar as per taste
10. Kari patta:5
11. Mustard seeds paste:2 tbsp
12. Poppy seeds paste:1 tbsp
13. Coconut Milk:½ cup
14. Mustered Oil for frying

Method:

Heat oil in a frying pan and then add the potatoes, pumpkin and the jhinge.Spread salt and turmeric on it and then fry it till it becomes brown.
Remove and keep them separately.
Heat fresh oil in a frying pan and put Kari patta, green chilies and mustard seeds into a frying pan.
Add the blend of coconut and sesame seeds pastes, mustard seeds paste and
Mix the paste evenly and make sure that the coconut is fried nicely poppy seeds paste.
Add the vegetables (potatoes, jhinge, pumpkin) to the coconut blend and mix evenly.
The vegetables should get mixed with the other ingredients.
Then add the Coconut Milk to the mixture so as to obtain thick gravy.

Veg Shammi Kebab Recipe

Ingredients:

1. Channa Dal Boiled:1 cup
2. Boiled Potato:1 Large
3. Onion(finely chopped):1 Large
4. Coriander leaves(finely chopped):1 tbsp
5. Coriander powder:1 tsp
6. Cumin powder:1 tsp
7. Red chili powder:½ tsp
8. Green chili(finely chopped):1
9. Chickpea flour/besan:2 tbsp
10. Khoya:½ cup
11. Ginger paste:½ tsp
12. Garama Masala Powder:½ tsp
13. Chat Masala:1 Pinch
14. Amchur Powder:1 Pinch
15. Salt to taste
16. Sugar to taste
17. Oil for frying the kababs

Preparation:

Mash the boiled Potato.
In a large bowl add boiled channa dal, mashed potato,onion,coriander leaves,besan,chili and all the spices, salt, sugar and mixx well.
Take some mixture and make into small round shaped kebabs or patties by stuffing the khoya.
Shallow fry the kebabs in medium hot oil till crisp and browned on both sides.
Serve hot with onion salad.

Delicious Muri Ghonto Recipe

Ingredients:

1. Rui/Katla Maacher Muro or fish heads :1 (from a 2-3 kg fish)
2. Medium potatoes: (cubed) 4
3. Medium Tomatoes: (cubed) 2
4. Ginger paste: ½ tsp
5. Onion paste:½ cup
6. Garlic paste:½ tsp
7. Green chilies:4
8. Turmeric powder:½ tsp
9. Red chili powder:1 tsp
10. Cumin powder:1 tsp
11. Salt to taste
12. Sugar to taste
13. Bay leaves:2
14. Whole Garam Masala:½ tsp
15. Mustard oil: 6 tbsp
16. Aatop Chaal (Gobindo Bhog):½ cup

Preparation:

Clean the fish heads thoroughly with clean water.
Spread salt and turmeric on it and then fry it till it becomes brown.
Fry the potatoes and keep them aside.
Wash the rice and drain water.
Heat freshly taken 3-4 tbsp mustard oil in a pan.
Add bay leaves and Whole Garam Masala.
Add onion, garlic,garlic paste and other spices like:Turmeric powder,Cumin powder,Red chili powder, salt, sugar etc.
Add Aatop Chaal, tomatoes and fry till oil separates out.
Add the slit, green chillies, fried potatoes and the fried fish heads and 2 ½ cups of water and cover cook on medium flame till the rice and potatoes are done and all the water evaporates.
Pour some Ghee and sprinkle a little Garam masala powder before removing it from flame.
Serve hot.

Delicious Badam Kheer

Ingredients:

1. Almonds(Nuts):1 Cup
2. Milk:6 Cups
3. Sugar:1 Cup
4. Saffron Strands:1/2 tsp
5. Water:2Cups

Preparation:

Soak the almonds in warm water for 1-2 hours then drain the water, peel off the skin of almonds and make a fine paste in a grinder using milk
Soak the saffron in 2 tbsp cold milk.
Cook this almond paste in low heat for 10 minutes.
Add sugar and saffron and keep stirring the mixture for another 5 minutes.
Serve it hot or cold.

Bijaya Special Narkel Naru

Ingredients:

1. Grated Coconut:4 cups
2. Sugar :1 Cup
3. Grated Khoya Kheer:1 Cup
4. Powdered cardamom:1 tsp
5. Milk:1 and 1/2 Cup
6. Rose essence

Preparation:

Heat the milk and add the khoya and cook on slow heat for 3-4 minutes to make it soften.
Add the grated coconut and sugar. Continue cooking on low heat, stir frequently until the milk almost dries up and sugar dissolved.
Add the cardamom powder and rose essence when it’s almost ready.
Switch off the heat and let the mixture cool slightly.  When still warm to touch, make small balls by rolling between your palms.
Narkel Naru is ready to serve.

Pabda Macher Jhaal

Ingredients:
1.Pabda maach:6 whole (Not to be cutted into pieces)
2.Black mustard seeds:3 tbsp
3.Green chilies:6
4.kalonji (nigella seeds):1 tsp
5.Large Tomato:(cubed) 1
6.Curd:2 tbsp
7.Turmeric Powder:2 tsp
8.Red chili powder:1 tbsp
9.Coriander leaves
10.Mustard oil:4 tbsp
11.Salt as per taste
12.Sugar as per taste

Preparation:

Wash the fishes and pat them dry.
Marinate the fish with turmeric and salt.
Heat oil and fry the fishes till both the sides take a golden brown.
Make a fine paste of mustard seeds with 1,2 green chilies.
In a bowl mix rest of the turmeric powder with mustard paste.
Take fresh oil in a pan and heat it. Add the nigella seeds and green chilies. Let them spluttering then add mustard paste and sauté.
Add chopped tomatoes and fry them till they become mushy. Add chili powder to it. Now turn off the heat and add curd.Mix it well with the masala. Add salt and little sugar,half cup of water and stir. After 10 minutes add fishes to it and let it simmer for 2,3 mins till the gravy is thick. Sprinkle freshly chopped coriander leaves and serve with hot rice.

Delicious Mutton Kosha

Ingredients
1.Mutton:1Kg
2.Potatoes:6 Large (Cut into 4 halves)
3.Onions:3 Large(Finely chopped)
4.Onions Paste:4 tblsp
5.Garam masala:2 tsp
6.Meat masala:2 tsp
7.Garlic Paste: 3-4 tsp
8.Ginger Paste: 2 tsp
9.Turmeric powder:2 tsp
10.Red chili powder:1 tsp
11.Green chilies:4
12.Coriander powder:2 tsp
13 Cumin powder:2 tsp
14.Salt as per taste
15.Sugar as per taste
16.Yogurt:3 tblsp
17.Medium Tomatoes:(cubed) 2
18.Bay leaves:2
19.Whole cardamoms:4
20.cloves:5
21.½ inch long cinnamon stick
22.Mustard oil:1/2 Cup

Preparation:

Marinade the mutton overnight with yogurt, turmeric powder,coriander powder, cumin powder, some mustard oil, onion paste, and half of the ginger/garlic paste.
Fry the potatoes till they turn golden brown.
Take a heavy bottom pan or a vessel. Heat the remaining oil.Once the oil is heated add the cloves, cardamom and cinnamon and stir until they sputter and you get the aroma ooze out of the spices.
Add the chopped onions and stir for around 3 to four minutes until it turns brown.
Then add remaining ginger garlic paste, tomatoes,green chilies and stir for another 2 to 3 minutes.
Then add the marinated mutton.Cook at a low flame for 20 minutes.Add Add 2 to 3 cups water, salt, sugar and the fried potatoes and cook for another 20 to 30 minutes. When the mutton is totally cooked then add Meat masala and garam masala powder and Serve hot with Steamed rice or fried rice etc.