CONTENT

1. VEG. Pulao

2. Fried Rice

3. Badshahi Khichuri

4. Kabuli Khichuri

5. Keema Rice

6. Mutton Biriyani

7. Chicken Biriyani

8. Khichuri

9. Polao

10. Kumro Phool Bhaja

11. Fried Hilsa

12. Khichuri

13. Fried Hilsa

14. Chingri (prawns) Malai Curry

15. Elish macher paturi

16. Choto Chingrir Chorchori

17. Chingri Maacher Kalia (Prawn Curry)

18. Rui with mustard (Carp Curry)

19. Elish macher paturi

20. Whole Chick-peas in Masala/Ghugni

21. Kalai Dal Urhad Dal

22. Bandhakopi

23. Labra

24. Alurdum

25. Chachori

26. Kochu Sager Ghanto (Colocassia stems)

27. Kopir Muri Ghonto (Spiced Cauliflower with Rice)

28. Chicken Roast

29. Chilli Chicken

30. Chicken Reshmi Butter Masala

31. Mangshor Dopiaza (Mutton and Onion Curry)

32. Deshi Murgir Jhol

33. Bangla Panthar Jhol

34. Kosha Mangsho

35. Mutton Curry

36. Mixed Chinese Fried Rice

37. Chingri/Shrimp Pulao

38. Chingri diye Moog Dal

39. Kalai Dal

40. Moog Dal

41. Egg Roll

42. Bhetki Paturi

43. Machcher Jhol

44. Aloo diye Mangshor Kalia

45. Kasha Mangsho

46. CHICKEN biryani

47. MUTTON Biryani

48. Veg. Biryani

1. VEG. Pulao

Ingredients:

Basmati Rice 500 gms.

Shrimp 1kg.

Bay leaf 2 no.

Sliced onion ¼ cup

Coriander leaves 1 tbsp.

Fresh grated coconut 1 tbsp.

Lemon juice 1 tsp.

Turmeric powder ½ tsp.

Green chili 2 no.

Whole garam masala 1 tsp.

Ghee/Oil 2 tbsp.

Salt As per taste

Direction: Wash the rice well and spread on paper to dry. Soak the saffron in milk. Heat oil in a pan and fry the vegetables for 2-3 minutes. Add the rice and fry for 1-2 minutes. Add salt and black pepper. Transfer to rice cooker, or in the same pan, add water. The level of water should be only one or two cm above the surface of rice. Close the lid and let the rice cook.After7-10 minutes, open the lid and check. Add some hot water if needed. Once the rice is cooked, add the saffron soaked in milk and the rosewater from top. Sprinkle cashew nuts and mix the rice thoroughly but carefully before serving. Serve hot.

2. Fried Rice

Ingredients: 1 cup fine rice, 1 bunch grated spring onions, 1 carrot finely grated, 2-3 cabbage leaves finely chopped, 6-7 French beans finely chopped, 1 tablespoon Oil, 1/2 teaspoon, Soya sauce,1 teaspoon. chilli sauce Steps: Wash and Boil the rice and drained out the water. Leave in a plate to dry out.Heat up oil in a pan; fry the vegetables, till those become crispy. Add spring onions, salt and sauces and fry again. Blend the rice and vegetables delicately and fry for another few minutes. Take away from flame, spray Soya sauce and chilli sauce and serve hot.

3. Badshahi Khichuri

Ingredients: Rice (unpolished)/atop - 200gms Masoor dal - 200gms, Eggs –3, Mustard oil - 4 table spoon, Dried red chili – 2pcs., Cumin paste – 1tsp., Bay leaf (tej patta) - 2pcs. Onion (chopped) – 2pcs. Ginger & peppercorn paste – 2tbsp., Turmeric powder – 1tsp. Chili powder – 1tsp., Tomato – 1., Sugar –1 ½ tsp., Salt – accord. to taste., Water – as required., Garam masala – 2tsp.

Steps: Wash rice and lentil (dal) separately and keep aside to drain out the water. Heat oil in a container and add dried red chilies, bay leaves and cumin for frying. Add chopped onions and fry till it becomes golden brown. Add ginger and peppercorn paste to it. Cook well adding turmeric, chili powder, tomato, sugar and salt. Adding rice and lentil and cook for some time more. Add water and cover the container with a lead and leave it to boil. As the preparation gets boiled add the garam masala powder. Whip the eggs. Pour the whipped eggs slowly in small amount from above at the same time stirring the khichuri with a big spoon, so that it can spread evenly. Serve hot.

4. Kabuli Khichuri

Ingredients: Rice - 150gms, Masoor dal - 150gms, Minced Mutton/ chicken –200gm, Mustard oil - 2 table spoon, Ghee - 2 table spoon, Bay leaf (tej pata) - 2pcs., Onion (chopped) – 4pcs., Ginger paste – 4tsp., Garlic paste – 4tsp., Coriander paste – 1tsp. Cumin paste – 1tsp., Turmeric paste – 2tsp. Red chili paste – 2tsp., Garam masala paste– 2tsp., Tomato purée – 2tbsp., Jaiphal (nutmeg) – ¼tsp., Jaitri (mace)– a pinch of. Sugar –1 ½ tsp., Salt – accord. to taste., Water – as required. Coriander leaves - 2tbsp (chopped) Steps: Heat oil and ghee in a wok with bay leaves. Add to it chopped onions and all the pastes. Cook it adding tomato puree and sugar. When it gets cooked add the keema or minced mutton/chicken and continue cooking. Add washed and drained rice and lentil (dal) to the curry. Stir for some time and then add water. Transfer the khichuri from the wok to a pressure cooker and steam boil for 5-10 minutes. Remove from heat. Add ghee, jaiphal, jaitri and garam masala. Serve hot spreading chopped coriander leaves.

5. Keema Rice

Ingredients: Minced Mutton /Keema – 250gm, Dehradun rice – 2 cup, Plain yogurt – 2 cup, Kasundi – ½ cup Shah jira – ½ table spoon, Ghee – 3 tablespoon Green chili – 4, Salt – according to taste Onion paste – ½ cup, Ginger paste – 2 teaspoon Garlic paste – 2 teaspoon, Chili paste – 1 teaspoon, White oil – ¼ cup, Mustard oil – 2 tablespoon, Garam masala powder – 1 teaspoon Sugar – according to taste Steps: Soak rice for ½ an hour. Boil water in a container and cook the soaked rice in it. Boil the minced mutton. Heat white oil and cook the pasted spices. Add keema and cook for another 10 minutes. Reduce heat. When the aroma of spices comes out add garam masala and a spoon of ghee and remove the preparation from heat. Heats the rest of the ghee with shah. Add rice, sugar and salt and remove from fire. Spread a layer of rice in the serving dish. Cover it up with cooked keema. Again cover it up with rice. Decorate with lemon leaf before serving. Blend yogurt, kasundi, mustard oil. Add a small amount of chopped chili to it and serve with keema rice.

6. Mutton Biriyani

Ingredients: Mutton-500gms, Basmati rice-500gms, Medium size Potatoes-5, Ginger paste-4-5 tsp, Garlic paste-25 gms., Onion paste- 200gms., Chilli powder-3-5tsp

Turmeric powder-2-3 tsp Curd-one and half cup, Coriander powder- 1 tsp, Sha morich powder- 2 tsp, Cardamom powder-3 tsp, Jaiphal powder-2tsp, Jaitri powder-2tsp, Pepper-1tsp, Cinnamon-1 tsp, Cardamom-5-8 Milk-1 big cup, Ghee-200 gms, Refined oil-200gms, Jafran (saffron) water-2 tsp, Keora water-4-5 drops, Rose water- 5-7 drops Sweet itter (antor)-4 drops, Salt-according to taste, curd-1cup Steps: Cut the mutton into pieces and wash well. Drain the water completely and keep it aside in a pan. Add to it curd, chilli powder, turmeric and other spieces. In a pan heat refined oil and fry the mutton pieces mixed with spieces. Stir well. When it is cooked well keep it aside in a separate pan. Half boil the potatoes in a little water, saffron water, Keora water,Rose water, Sweet itter (antor), Salt and sugar. Wash the rice well and boil it with cardamom, cloves and keora water. Do not over cook the rice. In one big cup of milk add add all the other spieces including keora water, Rose water, antor and Salt. Mix well and heat it for 10 mins. Take a copper handi or pan. Place the boiled potatoes and mutton pieces in the handi, pour over them the prepared milk. Over it add a layer of rice, sprinkle saffron water and ghee over it, add another layer of rice, sprinkle saffron water and ghee over it and cover the opening of the handi with a piece of white cloth. Heat it in low flame for 20-25 mins. Remove from fire. Open the cover and add ghee on the rice layer. Serve hot.

7. Chicken Biriyani

Ingredients: Chicken-500gms, Basmati rice-500gms Medium size Potatoes-5, Ginger paste-4-5 tsp Garlic paste-25 gms., Onion paste- 200gms. Chilli powder-3-5tsp, Turmeric powder-2-3 tsp Curd-half cup, Coriander powder- 1 tsp Sha morich powder- 2 tsp, Cardamom powder-3 tsp, Pepper-1tsp, Cinnamon-1 tsp, Cloves-5-8 Cardamom-5-8, Milk-1 big cup, Ghee-200 gms, Refined oil-200gms Jafran (saffron) water-2 tsp, Keora water-4-5 drops, Rose water- 5-7 drops, Sweet itter (antor)-4 drops, Salt-according to taste Steps: Cut the chicken into pieces and wash well. Drain the water completely and keep it aside in a pan. Add to it curd, chilli powder, turmeric and other spieces. In a pan heat refined oil and fry the chicken pieces mixed with spieces. Stir well. When it is cooked well keep it aside in a separate pan. Half boil the potatoes in a little water, saffron water, Keora water, Rose water, Sweet itter (antor), Salt and sugar. Wash the rice well and boil it with cardamom, cloves and keora water. Do not over cook the rice. In one big cup of milk add add all the other spieces including keora water, Rose water, antor and Salt. Mix well and heat it for 10 mins. Take a copper handi or pan. Place the boiled potatoes and chicken pieces in the handi, add over them the prepared milk. Over it add a layer of rice, sprinkle saffron water over it, cover the opening of the handi with a piece of white cloth. Heat it in low flame for 20-25 mins. Remove from fire. Open the cover and add ghee on the rice layer. Serve hot.

8. Khichuri

Ingredients: Rice-60 gm., Moong dal / lentil- 60gm., Potatoes-100 gm., Cauliflower - 100 gm., Cumin seed / jeera-1 tsp. Green chili sliced -2 pc., Sugar - 10 gm.

Tejpatta/bay leaf -2 pc., Turmeric powder-1 tsp., Red chili powder -1 tsp. , Cumin powder/Jeera-1/2tsp., Oil for frying - 10 gm(2 tsp). Sliced green chilies -2. , Water-1Lt. Salt - to taste, Preparation time : 10min -Serving: 4 persons. Steps: Roast the pulse till light golden. Cut the potatoes and cauliflower into big chunks. Heat oil in a frying pan. Then fry the potatoes and cauliflower, till golden brown. In a pan take oil and heat it. Add the cumin seed, bay leaf and let it sizzle. Add the rice and stir well. Add the dal, the rest of the spices, water and close the lid of the pan. It is done when the dal (pulse) and rice are completely cooked and have a semi-solid consistency. Pour 1 tsp of ghee over the cooked rice and dal and add sliced green chilies and the fried cauliflower and potatoes. Serve hot.

9. Polao

Ingredients: Basmati rice- 120gms., Chopped carrot-200 gm. , Chopped potato-120gms, Chopped onion-120gms. Chopped peas-120gms., Chopped French, beans-120gms. Tejpatta / bay leaf-4 pc., Salt- to taste., Cloves- 8 pcs, Cardamom/elaichi-8 pcs, Cumin seed / jeera-2 tsp., Oil-4 tsp / 20gm. Preparation time : 30 minutes., Serving: 4 person Steps: Boil water, double the measure of rice in a large pan and boil it. When water boils, add the rice and cook in medium heat. Drain the starch and wash in cold water to remove starch thoroughly. Fry the cumin seed, bay leaf (tej pata) and let it sizzle. Add all the chopped vegetables (carrots, potatoes, peas, onion, beans) and fry well. Add salt according to taste. Add the cooked rice and mix well in low flame. Serve hot.

10. Kumro Phool Bhaja

Ingredients: 20 kumro phool. 1cup besan or chick-pea flour. 1teaspoon oil. water to make besan paste. 1/2 teaspoon posto (poppy seeds). -1/4 teaspoon kalojeere (kalonji), 1/2 teaspoon chili powder,salt to taste, oil for deep frying, a pinch of baking soda (optional) Steps: Pour besan in a large bowl and add 1 teaspoon oil. Mix thoroughly. Add water and make batter with a relatively thick consistency. Add the posto, kalojeere and chili powder and salt and whip batter well. Set aside for 1/2an hour. Wash the flowers well and Remove the stigma from the center and drain off the water. Dip the flowers in the batter and deep fry them. Remove them until rich brown and drain extra oil on absorbed paper and serve.

11. Fried Hilsa

Ingredients: Hilsa-6 pieces, Turmeric paste-1 teaspoon salt, oil for frying.

Steps: Heat oil till blue haze appears. In the meantime, coat the hilsa with turmeric paste and salt to taste. Fry in hot oil until crisp and well browned. Drain off oil and serve immediately.

12. Khichuri

Ingredients: Rice-60 gm, Moong dal / lentil- 60gm.Potatoes-100 gm, Cauliflower - 100 gm.Cumin seed / jeera-1 tsp, Green chili sliced -2 pc.Sugar - 10 gm. Tejpatta/bay leaf -2 pc.Turmeric powder-1 tsp.Red chili powder -1 tsp. Cumin powder/Jeera-1/2tsp.Oil for frying - 10 gm(2 tsp). -Sliced green chilies -2. Water-1Lt. Salt - to taste. Preparation time : 10min Serving: 4 persons. Steps: Roast the pulse till light golden. Cut the potatoes and cauliflower into big chunks. Heat oil in a frying pan. Then fry the potatoes and cauliflower, till golden brown. In a pan take oil and heat it. Add the cumin seed, bay leaf and let it sizzle. Add the rice and stir well. Add the dal, the rest of the spices, water and close the lid of the pan. It is done when the dal (pulse) and rice are completely cooked and have a semi-solid consistency. Pour 1 tsp of ghee over the cooked rice and dal and add sliced green chilies and the fried cauliflower and potatoes. Serve hot. Sabur Bora Ingredients: Sago/ sabu - 200gms, Potatoes - 4 (big, boiled), Powdered groundnut - 4 tbs, Chopped green chili according to taste, Chopped coriander leaves- 2 tbs, Salt according to taste.Oil for frying. Steps: Wash sago grains and soak in water so that it gets bigger and tender. Mix with all the ingredients except oil and make small balls out of the mixture. Deep fry and serve.

13. Fried Hilsa

Ingredients: Hilsa:6 pieces, Turmeric paste:1 teaspoon, salt, oil for frying. Steps: Heat oil till blue haze appears. In the meantime, coat the hilsa with turmeric paste and salt to taste. Fry in hot oil until crisp and well browned. Drain off oil and serve immediately.

14. Chingri (prawns) Malai Curry

Ingredients: Prawns/Lobsters-500gms, Coconut-1, Onion paste-2 tsp, Bay leaves-2-3, Kismis/raisins-25 gms, Curd-100gms, Ginger paste-1 tsp, Salt-according to taste Oil and ghee accordingly Steps: Clean the prawns or lobsters, peel the shell and take out the black vein on the rear side of the prawns or lobsters. Boil the prawns in a little water, coconut paste and a little water and keep aside. In a pan heat oil and ghee, add onion paste, bay leaves, ginger and curd and stir well. Add the prawns. Cook for sometime add salt, coconut milk and when it gets thickened. Serve hot.

15. Elish macher paturi

(hilsa with mustard smoked in banana leaves) Ingredients: 7-8 pieces of hilsa. 1 1/2 tablespoons of mustard paste very finely ground., 1/2 tablespoon turmeric paste.,

1/2 teaspoon chili paste., 100 grams of mustard oil. 4-5 green chilies, washed and slit., 4-5 banana leaves, halved. Steps: place the fish pieces in a flat dish. Add masala pastes and salt. mix the fish and masala pastes together. add mustard oil and green chilies and mix again. on the tawa or iron griddle place, 2-3 banana leaves one on top of the other and another 2-3 leaves crosswise over the first ones. now carefully place the masala coated fishes in the center of the leaves. pour the extra oil and masala on the top. fold the banana leaves like a packet and tie it with a string. place the tawa or the girdle on hot fire and cook for 20-25 mins. remove from tawa and place the packet on a large platter. untie it carefully and serve hot with rice. Microwave method:- follow the same recipe but make individual packets and place it in a flat dish and cook for 15-20 mins in medium heat.

16. Choto Chingrir Chorchori

Ingredients: Cleaned and shelled shrimps:1cup;Potatoes halved lengthwise and cut across in 1/8 inch thick slices:4 Large onions halved lengthwise and then sliced fine:2 Turmeric paste:1/2 tbls, Chilli paste:1 ts., Slit green chillies:4, Green capsicums cut in 1 inch long strips:4, Oil:2tbls., A pinch of onion seeds/kalonji Steps: Heat oil in a pan. Add the onion seeds when the oil is smoking hot. Fry for a couple of mins. And then add the sliced potatoes. Stir and fry until potatoes begin to change colour. Add sliced onions, the turmeric and chilli pastes. Stir well and fry for 5-7 more minutes. Add half cup of water to the contents of the pan and allow to simmer, stirring from time to time. Add the green chillies and salt to taste. When the water is completely absorbed and the potatoes nearly cooked add the shrimps. Stir and fry until shrimps are done. Now add the capsicum strips and cook for approximately 7 mins. more or until green peppers are quite limp. Serve 4 with rice or luchi.

17. Chingri Maacher Kalia (Prawn Curry)

Ingredients: 500 gms. of prawns. -Potatoes- 2 cut lengthwise. Green peas- 1/2 cup -Onion paste-2 tbsp. Ginger paste-1 tsp, Chili powder-1 tsp, Turmeric powder-1 tsp -Tomato-1, Oil- 150 gms Bay leaves-1, Pinch of sugar., Garam masala powder- 1/2 tsp Salt according to taste Steps: Peel, clean and wash the prawns. Apply salt and turmeric and fry. Fry potatoes and keep aside. Heat the oil in a pan. Fry the bay leaf with onion, ginger and garlic paste and fry. Mix turmeric and chili powder in little water and add in the pan. After frying the masala add tomato pieces and fry well. When the oil separates from frying add potatoes, peas, prawns, sugar and salt and water and cover the pan. Let it simmer until the gravy thickens. Add garam masala powder and remove from heat.

18. Rui with mustard (Carp Curry)

Ingredients: 300 gms. of Rui fish cut into 6 pieces. White Sesame (Til)- fried and powered 4 tbl sp. Mustard- 2 tsp. -Green chilies- 7 to 8 Garlic paste-1 tbl sp., Ginger paste-1 tea spoon, Mustard oil- 3/4 cup, A pinch of turmeric powder, Salt according to taste , Milk- 2 tbl sp. Steps: Wash the fish pieces and rub salt and turmeric. Heat oil in a pan, fry the fishes lightly, remove and set aside. Grind Sesame, 2 chilies and mustard together. Heat oil in pan add ginger and garlic paste and the slit chilies. Fry. Mix half spoon of mustard paste with milk and little water and add to the pan. Add the fried fish. To a cup of water mix the chili, mustard and sesame paste and pour it over the simmering fish. Cover the pan for some minutes. Add salt according to taste. Boil the contents for 2-3 mins.

19. Elish macher paturi

(hilsa with mustard smoked in banana leaves) Ingredients: 7-8 pieces of hilsa. 1 1/2 tablespoons of mustard paste very finely ground., 1/2 tablespoon turmeric paste., 1/2 teaspoon chili paste., 100 grams of mustard oil. 4-5 green chilies, washed and slit., 4-5 banana leaves, halved. Steps: place the fish pieces in a flat dish. Add masala pastes and salt. mix the fish and masala pastes together. Add mustard oil and green chilies and mix again. On the tawa or iron griddle place, 2-3 banana leaves one on top of the other and another 2-3 leaves crosswise over the first ones. now carefully place the masala coated fishes in the center of the leaves. pour the extra oil and masala on the top. fold the banana leaves like a packet and tie it with a string. place the tawa or the girdle on hot fire and cook for 20-25 mins. remove from tawa and place the packet on a large platter. untie it carefully and serve hot with rice. Microwave method:- follow the same recipe but make individual packets and place it in a flat dish and cook for 15-20 mins in medium heat.

20. Whole Chick-peas in Masala/Ghugni

Ingredients: Kabuli channa/chick peas-500gms Potato, peeled and diced into 1/4inch cubes-250gms, Ghee-125gms Whole black pepper-1 ts., Whole coriander seeds-1ts, Cumin seeds-1ts, Aniseed-1/8ts, Turmeric powder-1/2 ts, Coconut,finely diced-1 Whole dry red chillies-2/3, Water-2/3 cups, Ginger piece cut into fine sticks-2inches, Bay leaves-4,

Cardamoms-3, Cinnamon into bits- one 4 inch stick, Cloves-6 Steps Soak chick peas in water for 5-6 hours or overnight. Cook the chickpeas in pressure cooker for 20 mins. Remove from fire and cool and gently rub chick peas between palms of the hands to remove skin. The skin will float to the top. Remove by draining off water. Heat the pan and dry fry Bay leaves,Cardamoms, Cinnamon, Cloves, coriander, Cumin, black pepper for a few minutes till roasted. Remove from pan and grind to a fine powder. Heat one tablespoon ghee in a pan and separately fry the diced potatoes and finely diced coconut until browm. Then add the chick peas. Stir in and continue cooking for 5 minutes. Add the mixed powdered masala and the turmeric and continue frying for another 5-7 minutes. Add the water and salt to taste. Continue cooking until nearly all the water is absorbed. In another pan heat the remaining ghee. Add the red chillies broken in half and the aniseed and cook until they stop spluttering. Pour over the chick peas and mix well. Add the ginger sticks and stir again. Serve hot to 8-10 guesta with Luchi or paratha.

21. Kalai Dal Urhad Dal

Ingredients: Kalai Dal/ Urhad Dal-250 gms, Water-6cups, Turmeric paste-1/4ts Ginger paste-2tbls, Salt and sugar to taste, Ghee-1ts, Mustard seeds-1/2 ts, Red chillies-2 Steps: Wash dal thoroughly and add to boiling water. Add the turmeric. Cook over fire until done. Add the ginger paste and mix thoroughly. At the sametime, add salt tp taste and very little sugar. Heat ghee in a pan, add mustard seeds and dry red chillies and when this stops spluttering, pour over dal and mix well. Serve at room temperature on a hot summer day. It is a good accompaniment with rice.

22. Bandhakopi

Ingredients: Cabbage- 500gms, sliced, Potatoes- 2, cut in small cubes Oil- 1/2 tablespoon, Turmeric paste- 1 tablespoon Chilli paste- 1 teaspoon, Cummin paste- 1 and one fourth tablespoon Coriander paste- 1 tablespoon, Ginger paste- 1 teaspoon Ghee- 1 tablespoon, Bay leaves- 2, Garam masala- to taste Salt- to taste, Sugar- to taste Steps: Fry the cubed potatoes in hot oil until light brown.Remove from oil and keep it aside.To the hot oil in the pan add the sliced cabbage and sprinkle salt.Stir and cover the pan.Cook for 5 min.Remove cover and to the water given out by the cabbage add the masala pastes.Stir and fry until masalas are well blended with the cabbage.Add 1/4 cup of water to cook the potatoes.Add a sliced tomato and fry.Add salt and sugar to taste.Simmer over medium until the potatoes are cooked and there is almost no gravy left.In a frying pan heat a tablespoon of ghee Add the bay leaves and garam masala.Stir and pour it on the cooked BandhaKopi.

23. Labra

Ingredients: Vegetables- Kumro(Pumpkin), Alu(Potato),Misti Alu (Sweet Potato) Begun (Brinjal), Radish, Jhinge (sponge gourd) chopped into pieces. Panch Phoron(black mustard seed, onion seed, aniseed, fenugreek and cumin seeds)- Half teaspoon.Salt and sugar to taste.Oil- 2 tablespoon Fried and finely grounded cumin seeds.

Steps: Heat the oil in a pan and fry the panch -phoron in low flame.Add the vegetables and fry.Add salt and sugar and keep frying in medium heat till the vegetables are cooked.Add water if necessary.Cover and let it simmer.Sprinkle cumin powder and remove from heat.

24. Alurdum

Ingredients: 500 gms small sized potatoes, 1/2 tbl spoon mustard, 2 twigs kurry leaves, 50 gms tamarind , 4-5 green chillies, salt according to taste, 1 tbl spoon ginger paste, 1 tbl spoon sugar, 3-4 tbl spoon refined oil, Boil potatoes and peel them. Steps: Soak tamarind in a cup of water for 10 mins.and strain the juice. Heat oil in pan and fry ginger, mustard, kurry leaves till brown. Then add the boiled potatoes & fry for a minute or two. Then add chillies, sugar & salt & add tamarind juice. Stir & serve hot with luchi.

25. Chachori

Ingredients: Large fish head (Ruhi/Hilsa)-1,Pui Saag - 3 twigs Pumpkin(ripe) - 250 gms, Brinjal - 2, Jhinge - 2 Potatoes - 2 Mustard paste(Hilsa)- 2 tbls, Red chilli powder - 1/2 tbls, Chopped green chillies - 2 , Ginger paste(Ruhi) - 1 tbls , Mustard oil - 4 tbls Sugar - 1 tbls,Panch Phoron - 1/4 tbls Steps: Fry the fish head and break it into pieces. Peel jhinge, potato, pumpkin and chop them into pieces. Chop brinjal and pui saag into pieces. Heat the oil in the pan, add panch phoron, all the vegetables and fry in low heat. Add salt and turmeric and fry. When the vegetables are almost cooked add fish head, ginger paste/mustard paste and chilli powder. Add sugar according to taste. Close the lid of the pan, cook for sometime. Season it with green chillies and serve hot.

26. Kochu Sager Ghanto (Colocassia stems)

Ingredients: 8 purple coloured arvi/colocassia stems., 1 tablespoon channa/chola soaked in water overnight., half grated coconut., half tablespoon turmeric., 1 teaspoon chilli paste., 2 tablespoons oil. 1 and half tablespoon coriander paste., 2 bay leaves., 1/8 teaspoon whole cumin seeds., 1 tablespoon ghee., salt and sugar to taste. Steps: Peel the arvi stems and cut in inch pieces. Boil the stems in water till they are soft. Drain well and mash stems and add all the masala pastes and mix well. Heat oil in Karai. Add the whole chola and fry for a couple of minutes. Add the mashed stems and mix well. Add a quater cup water, salt to taste and cook over medium hot fire, stirring all the time. When you smell the masala frying add the grated coconut. Stir and mix well. Heat ghee and fry the cumin seeds. Pour it over the Ghonto. Stir and remove from fire.

27. Kopir Muri Ghonto (Spiced Cauliflower with Rice)

Ingredients: Cauliflower-1 about 350-400gms., cut in small flowerets., Rice, washed and drained- 2 tbls., Turmeric paste- 1 ts., Chilli paste-1/2 Cumin paste-1 tbls., Coriander paste-1/2 tbls., Garam Masala-1/2 ts. Bay leaves-2, Oil-8 tbls., Ghee-1 tbls., Water-1 cup, Salt and sugar to taste Steps: Heat oil and fry cauliflower until just brown. Remove from pan. Fry all the masala pastes except garam masala and bay leaves for several minutes, sprinkling water if necessary. When the masalas are done, add the rice and fry for 5-7 mins. When the rice is well fried, add a cup of water and salt and sugar to taste. Cover pan and simmer over medium heat until rice is nearly done, but not dry. Add the cauliflower. Mix well, cover and cook for several mins. longer. By this time rice and cauliflower should be well cooked and there should be some gravy in the pan. Stir in the garam masala paste. In a separate pan, heat ghee and fry the bay leaves for a couple of mins. Pour over cauliflower-rice mixture. Stir and remove the Kopir Muri Ghanto from fire.

28. Chicken Roast

Ingredients: Chicken - 700gms. (cut into 4 pieces), Potato - 1, Tomato purée - ½ cup, Paste of 1 onion. Garlic paste - 1 teaspoon. Wheat flour- 1 tablespoon, Oil - 3 tablespoons, Soya sauce - 2 tablespoons, Salt according to taste. Steps: Heat oil. Fry potato and chicken and keep aside. Fry onion and garlic paste in the excess oil of wok. Add tomato purée and Soya sauce. Cook well. When oil gets separated from the gravy pour a cup of water. Strain the gravy with a wire strainer. Mix flour in water and add to the gravy. Bring to a boil. Coat the chicken with gravy. Place in a pie dish and bake in 180°C temperature.

29. Chilli Chicken

Ingredients: 500 gms boneless chicken ,200 gms onion (grated), 10 gms ginger (grated), 5 big green chillies (grated), 1 cup oil, 1 tea spoon Soya sauce, 2 tea spoon Tomato sauce, 1 table spoon chilli sauce , 1 small capsicum,Little china salt,1 tea spoon vinegar, Salt for taste, 2 Eggs, 1/2 cup corn flour, Green coriander

30. Chicken Reshmi Butter Masala

Ingredients: Boneless Chicken-250gms, Curd-4tbls, Coconut milk- half cup, Eggs-2, Oil-100gms, Sha morich-2tbls Cumin powder-2tsp, Cardamom powder-2tsp, Chopped Onions -200gms, Ginger paste-50gms, Garlic paste-50gms, Coriander-1 bunch, Chopped green chilli-4 cream-half cup, tomato puree-1 cup, Rose water-2 drops, Sweet itter (antor)-2 drops, Salt-according to taste, Butter-50gms.

Steps: Cut the mutton into pieces and wash well. Drain the water completely and keep it aside in a pan. Add to it curd, Coconut milk, Eggs, Ginger, Garlic, Salt, Sha morich, Cumin powder, Cardamom powder Sweet itter (antor)and Rose water and keep it aside for sometime. Grill the chicken pieces and cook it over low heat. After the pieces gets tender keep it in another container. Boil the chopped onions. Heat oil in a pan add ginger and garlic paste and the boiled onion. Pour water and make a thick gravy. Keep the gravy aside in a dish. In a pan add butter and then the roasted chicken pieces. Stir well Pour the gravy over the cooked chicken. Stir well. Add tomato puree, Sweet itter (antor) and rose water and store well. Add salt according to taste. Stir and remove from fire. Garnish with cream and serve hot. Steps: Blend the chicken small pieces with salt, china salt, 1 teaspoon vinegar and 1 tea spoon Soya sauce. Leave it to marinate for an hour. Mix the egg in a bowl with corn flour and put in little water and salt to it. Flame up the oil in a frying pan. Deep fry the chicken in it. Give the Green chillies in the heated oil for chilli flavour and fry onions, capsicum and gingers until it becomes reddish brown and a good smell comes out. Then pour chilli sauce and of tomato sauce to it. Then mix it with the fried chicken and pour some water to boil up. Add salt according to taste and leave it for 5 minutes in a lighter flame. Garnish with green chilli and sprinkle grated coriander all over it. Now the delicious chilli chicken is prepared and ready to serve with fried rice or Noodles.

31. Mangshor Dopiaza (Mutton and Onion Curry)

Ingredients: Mutton cut into cubes-500 gms, Onion finely sliced-250 gms., Onion thickly sliced-250 gms, Cummin paste- 1 tbls, Chili paste- 2 tsp. or Onion seeds roasted and -powdered-1/2 tsp, Dahi/Yogurt-1 cup Bay leaves- 3-4, Black pepper freshly ground-1 ts., Ginger paste-1 tbls, Garlic paste-1 tsp, Powdered green cardamoms-6, Garam Masala-1/2 tsp, Ghee-1/2 cup, Water-1 cup, salt to taste Steps: Heat the ghee till smoking. Add the finely sliced onions and fry until golden brown. Using a slotted spoon, drain onions and keep aside. Reheat ghee to smoking hot and add the mutton and fry until well browned. Remove mutton from the pan. Reheat ghee and add the cardamom powder, chilli, pepper and cummin paste. Fry for a couple minutes and add the dahi, thickly sliced onions and the fried meat. Stir and after cooking for about another 15 minutes, add salt to taste, the fried onions and three-quarter cup water. Simmer over very low heat until meat is tender. Add the garlic and ginger paste to the remaining quarter cup water and pour over the meat. Sprinkle the onion seed powder over the meat. Stir and continue to cook over a very low fire until only a very thick gravy remains. Sprinkle garam masala over meat before serving.

32. Deshi Murgir Jhol

Cooking Procedure: 1. Wash rice and keep aside 20-30 minutes before making the pulao. 2. Heat 2 tbsp white oil, fry chingri/shrimps and keep aside. 3. To the same oil add 1 tbsp Ghee and heat. 4. Add cardamom and cloves and let splutter (about 30 seconds)

5. Add sliced onions and ginger and fry for 2 min . 6. Add rice and fry on medium heat for 2 min. 7. Add the fried shrimps and 3 cups water. Let come to boil. 8. Cover and simmer for 15-17 minutes. 9. Turn off heat and keep covered for 5 minutes. Preparation: 1. Grind 4 green chillies, ginger and garlic with 1 tbsp (heaped) doi (curd) and about 1/4 cup water. 2. Marinate the fowl pieces with the ginger + garlic+ doi (curd) paste for at least an hour. Cooking procedure: 1. In a kadhai, heat the oil to smoking. Add the black cardamoms and fry for 30 seconds. 2. Add the onions followed by the ginger and garlic, fry with frequent stirring for 2-3 minutes on medium heat until the onions are soft. 3. Add the marinated fowl pieces, mix well with the masala and fry till all the water evaporates. This step may take a 15-20 minutes. 4. Then add turmeric, remaining green chillies, and potato. Mix well for 1-2 minutes. You may substitute green chillies with 1/2 tsp red chilli powder. 5. Add remaining doi (curd) and fry for 3-4 minutes till oil separates out. 6. Then add 3 and 1/2 cups warm water and pressure cook for 3 whistles. Fowl meat is tough and requires adequate cooking. This preparation is not dry so add adequate water to keep enough gravy. 7. Before serving, sprinkle garam masala powder, and finely chopped coriander (cilantro or dhania) leaves.

33. Bangla Panthar Jhol

Serving Size: 4 persons Ingredients: Goat (tender/kochi meat) - 1 kg cut into medium-sized cubes Ginger - 1 tbsp, freshly ground into paste Potatoes - 4-5 medium sized cut into four equal halves Green chillies - 4-6, cut into half length-wise Coconut -small size fresh, diced (1 cup) Turmeric powder - 2 tsp Chilli powder - 2 tsp Coriander powder - 2 tsp Cumin powder - 2 tsp Whole cumin seeds - 1 tsp Salt - To taste Ghee - 2 tbsp Water - 7 cups Sugar - 1 tsp Mustard oil - 1 and 1/2 tbsp Cooking procedure: 1. In a plastic bowl, take washed pieces of mutton and add 1 tsp turmeric and 1/2 tablespoon mustard oil. Mix into the meat, and marinate covered for half an hour. 2. In a separate container, add the turmeric, chilli powder, coriander powder, ginger paste, and cumin powder. Dissolve the masala in 6 cups of water and keep aside.

3.In a pan, heat the mustard oil until it smokes . Quickly pour the entire masala solution from above into the oil. (Be careful not too add too little as the oil will splatter if you do, be brave and pour it all in!). Wait for 1-2 minutes until the oil rises to the top as a layer. Add the green chillies and bring to a boil. Cover and simmer the gravy 10 minutes. 4.To the pan, add the marinated goat meat from step 1, mix and cover the pan. Cook on medium heat for 30 minutes or more until the meat is almost done. You may also carry out the entire process in a pressure cooker, and pressure cook for 10 minutes, although this is not recommended. If the meat is one of a tender goat, it is cooked in a relatively short time. 5. While the meat is cooking, prepare the potatoes as follows: Fry the potato slices in oil separately until they are light golden crown in color. 6. Add the potatoes to the meat, add salt and sugar and cover to cook completely (15-20 minutes). When almost done, prepare the coconut as described below. 7. In a small frying pan, heat the ghee until it is smoking hot. Add the coconut dices and fry well till golden brown. The color change is rapid and occurs after 3-4 minutes of frying, be alert not to over-fry. Add the cumin seeds, continue frying for 1-2 min till the seeds begin to sputter. Remove from the fire, and pour the ghee, coconut, and cumin over the mutton curry. Mix in gently and remove from the fire. 8. After removing the curry, cover the pan and keep for 5 minutes or more before serving.

34. Kosha Mangsho

Ingredients: Mutton - 850 grams, cut into medium pieces (ribs preferred but optional) Onion - 2 medium, finely sliced Ginger - 2 inch, grated Garlic - 4 pods, grated Lobongo/Cloves - 6 Elaichi/Green Cardamoms - 5 Dalchini/Cinnamon - 2 each 1 inch long Red Chilli powder - 1 tsp Kashmiri Mirch/Deghi Mirch - 2 tsp Turmeric - 1 and 1/2 tsp Cumin Seeds - 1 tsp, dry roasted and finely powdered Tok Doi/Curd - 3 tbsp, heaped Salt - To taste Mustard Oil - 6 tbsp Preparation 1.In a bowl, beat the curd (doi) with roasted cumin powder. Cooking procedure: 1. Heat oil in a handi and add whole spices (cloves, cardamom, cinnamon). Fry for 30 seconds till spices crackle. 2. Add the sliced onion and fry for 3 minutes on medium-high heat until soft. 3. Add grated ginger and garlic and stir for further 3 minutes. 4. Add chilli powders, and turmeric powder. Fry for 1 minute. 5. Add mutton pieces, mix well with the masala and fry on high heat for 7-8 minutes stirring continuosly until oil leaves the masala.

6. Add the beaten curd (doi) as prepared above and fry on medium high for 5-6 minutes. Remove the handi from direct heat. 7. Place the handi on a flat pan or tawa, cover with a tight fitting lid, and place the tawa on medium-low heat. In this manner cook the mutton on indirect heat for 30 minutes or till meat is tender. No water is to be added for this dish.

35. Mutton Curry

Cooking procedure: 1. In a kadhai, pour the oil and ghee and heat until smoking. Add the whole garam masala (cardamom, cloves, and cinnamon) and wait till they sputter (15-20 sec on a high flame). 2. Add the onions, followed by the ginger and garlic. Stir frequently and fry until the onions turn light brown in color (2-3 minutes). 3. Add the meat pieces and mix in with the masala. Fry for 7-9 minutes. Add the chilli, coriander, and cumin powders, and fry for 3 minutes. Add 1 tbsp water if required. 4. Add the potatoes, and fry for 4-5 minutes until the oil leaves the masala. 5. Add the tomatoes and fry until the pieces blend into the masala. 6. Pour warm water to cover the meat and potatoes, cover and cook for 30 minutes or so until meat is tender. If cooking in a pressure pan, cover the pan and pressure cook for 2-3 whistles depending on quality of the mutton. 7. When the mutton is done, uncover the pan and add 1 pinch of garam masala powder and 1tbsp of finely chopped coriander/cilantro/dhania. Remove from the fire and serve hot with hot rice and lemon slices.

36. Mixed Chinese Fried Rice

Servings: 4 persons Ingredients: Small Shrimp/Kucho Chingri - 100 g Chicken - 100 g Egg - 2 Kalijira Rice or Atop Chal Goldana - 3 cups Beans - 1 cups, chopped Capsicum - 1 cups, chopped Carrots - 1/4 cup, chopped Soya Sauce - 1 tbsp Chilli Sauce - 1 tbsp Aji Na Moto - 1/2 tsp Salt - To taste Oil - 1/4 cup Prepare Rice: 1. Wash and boil rice with salt till half-cooked (about 10 minutes on stove-top for 3 cups of kalijira). 2. Drain water and spread rice on absorbent paper and let cool. Sprinkle 1/2 tbsp white oil to keep grains separate. 3. Boil the chicken for 15 min. Shred the meat from bones. Keep aside the shredded meat immersed in 1/4 tbsp soya sauce. Prepare Meat, Shrimp, Egg, Vegetables:

1. Heat 2 tbsp oil, fry the chopped vegetables individually on low heat and keep aside. Vegetables should be soft and not deep fried. 2. If required add 2 tbsp more oil and fry the shrimp for 5 min. Remove and keep aside. 3. In the same oil saute the shredded chicken. Keep aside. 4. Beat the 2 eggs in a bowl with a pinch of salt and pepper. Make one round omellette. After removing from fire, cut the omellette into small cubes. Cooking Procedure: 1. Heat 4 tbsp white oil, keep heat on medium setting. 2. Add rice and stir on low heat for 2 minutes. 3. Add chilli and soya sauce and mix well till the rice is evenly browned. 4. Add ajinomoto and mix. 5. Add the fried egg, chicken, shrimp and vegetables. Mix and fry for 7-8 minutes on low heat.

37. Chingri/Shrimp Pulao

Servings: 4 persons Ingredients: Small Shrimp/Kucho Chingri - 200 g Basmati Rice - 2 cups Onions - 50 g, finely sliced Ginger - 1 tsp, finely sliced Green Cardamom - 3, coarsely crushed Cloves - 6 Salt - To taste Water - 3 cups Oil - 2 tbsp Ghee - 1 tbsp Cooking Procedure: 1. Wash rice and keep aside 20-30 minutes before making the pulao. 2. Heat 2 tbsp white oil, fry chingri/shrimps and keep aside. 3. To the same oil add 1 tbsp Ghee and heat. 4. Add cardamom and cloves and let splutter (about 30 seconds) 5. Add sliced onions and ginger and fry for 2 min . 6. Add rice and fry on medium heat for 2 min. 7. Add the fried shrimps and 3 cups water. Let come to boil. 8. Cover and simmer for 15-17 minutes. 9. Turn off heat and keep covered for 5 minutes.

38. Chingri diye Moog Dal

Ingredients

• 100 g green gram (moog dal)

• 75 g shrimps

• 2 dry chillies

• 2 bay leaves

• 2 tbsp turmeric powder

• 1 tbsp ginger paste

• 1 tsp cumin

• Salt to taste

Method

• Wash and clean the shrimps. Apply salt and turmeric powder.

• Heat oil in a skillet. Deep fry the shrimps.

• Dry fry green gram till golden. Wash and pressure cook the gram till cooked.

• Heat ghee in a pan. Add cumin, bay leaves and dry chillies. Sauté till it splutters.

• Add ginger paste and fried shrimps. Sauté for 2 minutes.

• Add cooked gram and bring to boil. Add water to get desired consistency. Add salt.

Boil for another minute.

• Sprinkle 1 tbsp ghee and remove from heat.

• Serve hot with rice.

39. Kalai Dal

Ingredients

• 100 g split black gram

• 1 tbsp ginger paste

• 1 tbsp fennel seed powder

• 1 tsp turmeric powder

• 1 tsp fennel seeds

• 1 bay leaf

• 2 dry chillies

• Pinch of asafetida

• Salt to taste

Method

• Dry fry black gram in a pan over medium heat.

• Wash the fried gram. Pressure cook for 5-6 minutes.

• Heat oil in a pan. Add fennel seeds, dry chillies and bay leaf. Let it sputter.

• Add the boiled gram, turmeric powder, fennel seed powder, ginger paste and salt. Add

water and boil till desired consistency is attained.

• Add a pinch of asafetida. Boil for another minute and remove from heat.

• Serve hot with rice and aloo posto.

40. Moog Dal

Ingredients

• 100 g green gram (moog dal)

• 1 tsp turmeric powder

• 1 dry chilli

• ½ tsp cumin

• 1 bay leaf

• 1 tbsp ghee

• ½ tsp sugar

• Salt to taste

Method

• Dry fry green gram in a pan. Wash and boil the fried green gram.

• Heat oil in a pan. Add cumin, dry red chilli and bay leaf. Sauté till it sputters.

• Add boiled green gram, turmeric powder, salt, sugar and water. Boil for a few

minutes.

• Add ghee and remove from heat.

• Serve hot with rice.

41. Egg Roll

Ingredients

• 4 eggs

• ½ onion

• ½ cucumber

• ¼ capsicum

• 3 green chillies

• 1 lemon

• 2 cups wheat flour (moida)

• 1½ tbsp tomato sauce

• 1 tbsp chilli sauce

• Salt to taste

Method

• Wash, peel and cut cucumber into thin slivers. Wash and slice the capsicum. Finely

slice the onion. Wash and chop green chillies.

• Place flour in a bowl and rub in ghee.

• Add lukewarm water and mix into a firm dough.

• Knead dough for 10-15 minutes until elastic. Cover and rest for 1 hour.

• Pinch off pieces of dough and shape into 2 inch balls. Smear oil and roll out on a

lightly oiled board into a ¼ cm thick circular shape.

• Heat oil in a griddle. Cook parota on one side, on the griddle, for 30 seconds and turn

over. Smear oil over the top of the side that has been cooked first. Fry both the sides

till golden yellow on low heat.

• Whisk an egg in a bowl. Add a pinch of salt. Beat lightly with a fork.

• Heat 1 tbsp oil on a griddle. Reduce heat and add the egg. Move the griddle in a

circular motion to spread egg uniformly in a circular shape. Do not turn over.

• Immediately place a parota on the egg. Press with a spatula. Cook on low heat for a

few seconds.

• Turn carefully and cook for a few seconds. Remove from heat. Repeat for all parotas.

• Place a portion of each of the cut vegetables in the middle of each parota. Sprinkle

salt. Squeeze lemon juice. Spread some tomato ketchup and chilli sauce.

• Roll up parotas. Wrap a paper napkin around the bottom half of the egg roll.

• Serve hot.

42. Bhetki Paturi

Ingredients * 900 g boneless beckti fish slice (75 g each) (bhetki machh) * 450 g yellow mustard * 20 g turmeric powder * 25 g salt * 25 g green chillies * 10 g red chilli powder * 5 g nigella (black cumin) * 20 g sugar * 300 g mustard oil * 12 banana leaf pieces (6" x 6") Method * Grind mustard into paste in a blender with salt and turmeric. * Slit the green chillies. * Marinate the fish in salt, turmeric powder and red chilli powder. * Add mustard oil, nigella, slit green chillies, sugar into the mustard paste and mix well. * Coat each piece of fish well with the paste. * Warm each banana leaf piece and wrap the fish pieces in it. Fix with a toothpick. * Steam for 15-20 minutes. * Serve with steamed rice.

43. Machcher Jhol

Ingredients

• 500 gm: Fish (of your choice), cut into 2 ½ cm/1" thick slices, diagonally

• 1 tsp: Turmeric

• ½ tsp: Salt or to taste

• Grind Together o 1 ½ cup: Onion, roughly chopped

o 1 tsp: Garlic, chopped

o 2 tsp: Ginger, chopped

o 2-3: Dried red pepper

o ½ tsp: Turmeric

o 1 tsp: Salt or to taste

• To Proceed o ½ cup: Mustard oil

o 1 tsp: Onion seeds

o ¼ tsp: Cinnamon, broken in small pieces

o Coriander leaves for garnish

o 4 pcs: Cloves

o 4 pcs: Green cardamoms

o 1-2: Bay leaf

o 2-3: Green chillies, slit lengthwise

o 3 cup: Water

Method

1. Wash the fish and apply the ½ tsp salt and 1 tsp turmeric over all the pieces.

2. Heat the oil in a heavy based saucepan, and fry fish slices in it, first on one side, then

the other, over high heat, till a golden colour.

3. Lift the fish out of the oil, and keep aside.

4. In the same oil, add the onion seeds, cinnamon, cloves, cardamom and bay leaf, stir fry

2-3 times, and add the ground paste.

5. Sauté till fat separates then add the green chillies and stir fry a few times. Add the

water and bring to a boil and then simmer for about 15 minutes, uncovered.

6. Add the fish just before serving, bring to a boil (by which time the fish should be

cooked through, otherwise simmer till done).

7. Serve hot garnished with the coriander leaves.

44. Aloo diye Mangshor Kalia

Ingredients

• 1 kg lamb/mutton

• 100 g yoghurt

• 6 potatoes

• 1 capsicum

• 4 bay leaves

• ½ tsp panch phoron

• 4 tsp turmeric powder

• 4 tsp chilli powder

• 1 tsp garam masala powder

• 2 tsp ghee

• Salt to taste

Method

• Wash and cut the capsicum into small pieces.

• Clean and wash the mutton or lamb pieces.

• Marinate mutton with yoghurt, salt and turmeric. Refrigerate for one hour.

• Boil the potatoes. Peel and mash.

• Heat oil in a pan. Add bay leaves, panch phoron and sauté till spluttering stops.

• Add mutton and chilli powder. Cook till gravy is dry.

• Add mashed potato and cook for another minute.

• Add capsicum pieces and 4 cups of water.

• Cover and cook and bring the gravy down to the desired level.

• Add 2 tsp oil, garam masala powder and ghee.

• Serve hot with parota, roti or rice.

45. Kasha Mangsho

Ingredients

• 750 g mutton

• 2 onions

• 5 cloves

• 3 green cardamom pods

• 2 inch cinnamon stick

• 2 bay leaves

• 2 tsp chilli powder

• 1 tsp turmeric powder

• 1½ tsp coriander powder

• 3 tbsp yoghurt

• 2 tbsp ginger paste

• 1 tbsp garlic paste

• 2 tbsp ghee

• Salt to taste

Method

• Finely slice the onions.

• Clean, wash and cut the mutton into small pieces.

• Marinate the mutton with yoghurt for an hour.

• Heat oil in a skillet. Add bay leaves, cloves, cardamoms and cinnamon. Sauté for half

a minute.

• Add onions and fry till soft and golden brown. Add ginger paste and garlic paste.

Sauté for a minute.

• Add chilli, turmeric and coriander powders. Fry on low heat till oil starts separating.

• Add a little water if required. Add mutton and stir fry over low heat till mutton is

cooked.

• Add ghee and remove from heat.

• Serve hot with moghlai parota.

46. CHICKEN biryani

Ingredients: Basmati rice 500 gms. Chicken pieces 1kg. Garam masala powder 4 tsp. Milk ½ cup Whole garam masala 4 tbsp. Butter 50 gms. Sliced onions 1 cup Golden fried sliced onions ¾ cup Chopped garlic 4 tbsps. Rose Water 2 tbsps. Chopped ginger 4 tbsps. Oil 5 tbsps Red chili powder 3 tsps. Salt To taste Coriander powder 1 tbsp. Saffron ½ gm. Turmeric powder 2 tsps. Curd (yogurt) 2 cup Bay leaf 4 nos. Chopped tomato ¾ cup Direction: 1. Marinate chicken pieces .Mix salt, ½ of the red chili powder, ½ of the chopped ginger, ½ of the chopped garlic, 1 tsp. Garam Masala Powder, ½ of the turmeric powder and Curd/Yogurt. Mix well and put chicken pieces in this for an hour. 2. Wash and soak rice in water for about 30 minutes. 3. Boil water, add ½ of the Whole Garam Masala , bay leaf and salt and boil rice till ¾th done. Drain

rice and keep aside. 4. Heat oil in a thick bottomed pan. Add remaining Whole Garam masala .Let it crackle. Add Sliced onions and sauté’ until light golden brown. 5. Then add remaining chopped ginger, chopped garlic, coriander powder, turmeric powder, red chili powder, 1 tsp. Garam Masala powder and chopped tomatoes. Cook for about 5 minutes. Add marinated chicken and cook till chicken is tender. 6. Dissolve saffron in warm milk and keep aside. 7. Arrange alternate layers of chicken and rice. Sprinkle saffron dissolved in milk, remaining Garam Masala powder, mint leaves, golden fried sliced onions and butter in between the layers and on top. Make sure that you end with the rice layer topped with saffron , rose water and spices. 8. Cover and seal with aluminum foil . Cook in a preheated oven, for 10-12 minutes. Alternatively cook on an indirect slow flame for 10 to 12 minutes.

47. MUTTON Biryani

Ingredients: Basmati rice 500 gms. Mutton cut in to small pieces 1kg. Cashew nuts 1/2 cup Curd (yogurt) beaten 1cup. Butter 50 gms. Boiled egg 4 nos Golden fried sliced onions 1/2 cup Garlic paste 4 tbsp. Rose Water 4 tbsp. Ginger paste 4 tbsp. Oil 5 tbsp Red chili 6 nos. Salt To taste Sliced onions 1 cup Saffron ½ gm. Turmeric powder 2 tsp. Bay leaf 4 nos. Whole garam masala 2 tbsp Garam masala powder 4 tsp. Lime juice 2 nos. Direction: 1. Marinate mutton pieces with ginger garlic paste and beaten curd. Keep aside for 2 hours. 2. Wash and soak rice in water for about 30 minutes. 3. Make a fine paste of red chili and cashew nuts. 4. Heat oil in a thick bottomed pan. Fry red chili and cashew paste for 5 minutes . 5. Then add marinated mutton , 1tsp garam masala and salt to taste. Then keep frying untill oil separates from masala.

6. Again heat 1 tbsp oil and fry whole garam masala .Add rice and fry a little then add enough hot water and salt to taste. Cook till rice is done then remove and spread .Discard the whole masala. 7. Dissolve saffron in warm milk and keep aside. 8. Take a heavy bottomed pan lined with ghee .Spread bay leaves at the bottom. Spread a layer of rice and cover it with half of mutton .Sprinkling half of kothmir , garam masala and fried onions and one lime juice. 9.Cover with rice followed by a mutton layer and do the same as before .Finish with a rice layer. Sprinkling the saffron milk . 10. Cover and seal with aluminum foil . Cook in a preheated oven, for 20 minutes. Garnish with egg cut in to pieces. Serve hot.

WAY 2:

Mutton Biriyani

This is my mother’s very famous easy to make Kacchi Biriyani recipe.. Enjoy!

Prepare the meat, rice and potatoes all separately.

Directions:

Step 1:

Preparing the Meat:

Mutton 5 lbs

Onion 2 big ones

Ginger 2 teaspoons

Nutmeg/Mace (jaiphal/javitri) 0.5 teaspoons

Cinnamon Stick 2

White cardamom (elach) and clove (laung) 15-20

chili powder 2 teaspoons

yogurt 2.5 cup

Oil 1 cup

1. Wash the meat and drain all water.

2. Heat oil and add the sliced onion and fry a little bit.

3. Add everything and fry while stirring.

4. Now add mutton and cook the mutton as it turns soft.

5. Make sure the mixture is not watery.

Step 2:

Preparing the Potatoes:

Potatoes 3 big ones

1. Cut the potatoes into big pieces.

2. To give it a color, mix with orange color and salt.

3. Heat oil and fry the colored potatoes.

Step 3:

Preparing the Rice:

Rice 6 cup

Water 11 cup

Oil 0.5 cup

Prune 8-10

Keora/Keoda water or Rose water 0.5 teaspoon

Saffron or orange food color very little

1. Fry the Rice in oil for sometime.

2. Add all the water, salt as necessary and Keoda/Rose water.

3. After 3/4 water is gone leave it on for very low heat.

4. Add green chili, fried potatoes, and prune.

5. On top of it add all the cooked meat. Don’t mix.

6. Spread little bit of orange color/saffron.

7. Put the lid on for 15-20 minutes in low heat.

8. and you’ll know its done when smell comes out

48. Veg. Biryani

Ingredients: Rice (Basmati) 300 gms. Chopped ginger 1 tbsp. Chopped tomato 75 gms. Chopped green chili ½ tsp. Chopped green coriander 1 tbsp. Carrots 100 gms. Cauliflower 100 gms. French beans 100 gms. Green peas (shelled) 100 gms. Chopped onion ½ cup Whole garam masala 1 tbsp. Bay leaf 2 nos. Curd ½ cup Coriander powder 1 tbsp. Red chili powder 1 tbsp. Turmeric powder 1 tsp. Cumin seeds 1 tsp. Saffron ½ gm.

Milk ¼ cup Butter 50 gms. Kerri essence (optional) a few drops Rose Water few drops Oil 2 tbsp. Mint leaves 2 tbsp. Salt To taste Direction: 1. Pick , wash and soak rice for about 20 minutes. Boil rice in plenty of salted boiling water with the bayleaf and ½ of the Whole Garam Masala until ¾ done. Drain excess water and keep aside. 2. Peel, and dice carrot. Cut cauliflower into florets. String beans and cut them into dices. 3. Mix all the vegetables and boil in salted water. Refresh and keep aside. Soak saffron in warm milk. 4. Heat oil in a thick bottomed pan. Add cumin seeds and remaining Whole Garam Masala .When it begins to crackle, add chopped onions and sauté until golden brown. Add chopped ginger and chopped green chilies. 5. Add coriander powder, turmeric powder, red chili powder, Curd/Yogurt, and mix well. Add chopped tomatoes and cook on a medium flame till fat leaves the masala. 6. Add boiled vegetables and mix well. 7. Now arrange alternate layers of cooked vegetables and rice. Sprinkle saffron dissolved in milk, Garam Masala Powder , mint leaves, golden fried sliced onions and butter in between the layers and on top. Add few drops of kewra essence and rose water . Make sure that you end with the rice layer topped with saffron and spices. 8. Cover and seal with aluminum foil and cook in a pre-heated oven for 10-12 minutes or on direct flame for 10-12 minutes or till you get a nice aroma. Serve hot.