Muro diye Lau Ghonto(Bottle gourd curry cooked with Rahu Fish head)

Ingredients:

Bottle gourd: 2 large

Fish head: 1 medium (I used the head of a 2 kg Rohu fish. In kolkata, generally the fish mongers cut this in 2 pieces, length wise)

Ginger paste: 1.5tsp

Cumin powder: 1 tsp

Coriander powder: 1 tsp

Turmeric:1 tsp

Cumin seeds: 1 tsp

Bay leaf: 2

Dry red chili: 1

Green chili: 2-3

Oil: 2 tbsp (for fish based recipes, I generally use mustard oil and refined oil in 1:1 proportion)

Salt

Sugar: 1tsp
Garam masala:1/2 tsp
Ghee:1 tbsp.

Method:

Chop the bottle gourd  thin.
Smear the fish head with salt and turmeric. Keep aside for minimum 15 minutes.

Heat the oil and fry the fish head till golden brown on all sides; approx. 5-6 minutes. Drain and keep aside.



Now temper the oil with cumin seeds, bay leaf, green and red chilies.
Once they start to splutter mix the ginger paste, cumin powder and coriander powder. Cook on low till oil starts to separate at the sides.
Add ½ tsp turmeric and little salt. Always add less salt while cooking bottlegourd because the volume of this vegetable reduces  when cooked.

Break the fried fish head in 5-6 pieces.
Mix in the vegetables and cover.
Cook covered on medium till the juice dries up and the vegetables are soft.

Finally check the seasoning and add the sugar. mix and serve hot with white rice.

Railway Mutton Curry

Railway Mutton Curry is a dish of British Era.It was served in long -distance trains.British officers preferred the dish as it's easy to digest!!
Ingredients:

Mutton(medium piece with fat): 1kg
Sliced onion:2 tbsp
Onion paste:200gm
Ginger-Garlic paste:3 tbsp
Garam masala powder:1/4tsp
cloves:4-5
Cinnamon:1 inch
Green cardamom:5-6
Black cardamom:4-5
Bay leaves:4-5
Mustard oil:100ml
Salt to taste
Sugar:1 tsp
Turmeric powder:1/4 tsp
Red chilly powder:1/4 tsp
Roasted cumin powder:1/2 tsp
Coriender powder:1 tsp
4 pinches of garam masala powder
500 gm peeled potatoes,each cut into halves
Ghee:1 tbsp(optional)

Method:

Seperate the bone pieces & take in cooker with 1 litre water,add 2 bay leaves,1 tsp ginger paste & half tsp garlic paste & sliced onions.
Bring the mixture to boil on a low flame to reduce the quantity of water by half.
Remove & drain the stock.
Keep aside.
Heat oil in a kadai, temper whole garam masala & bay leaves.
Add potato pieces & fry till they turn golden brown.
Remove the potatoes.
Add the onion paste with sugar till it turns golden.
Add the Ginger-Garlic paste, Turmeric powder, red chilly powder, roasted cumin powder & saute.
Add the marinated mutton & cook till the gravy becomes thick.
Add the stock & cook till the mutton is 3/4ths done.
Add potatoes & cook till the mutton becomes tender.
Gravy will be of pouring consistency.
Add ghee & garam masala & cook for another 5 mins.
Serve with steamed rice.

Easy Thai Red Chicken Curry

Ingredients:

1tbsp vegetable oil ...


500g (1lb 2oz) skinless chicken breasts, cut into chunks
1 large onion, thinly sliced
10 cherry tomatoes
2 garlic cloves, crushed
1 chopped capsicum
1 stalk fresh lemon grass ( you can use dried one )
1tsp fresh ginger, grated
1 cup boiled & chopped babycorn
200 ml coconut milk
2tbsp Thai red curry paste
1tsp light soy sauce
2tbsp fresh coriander, chopped, plus extra to garnish(optional)

Method:

Heat the oil in a frying pan and add the chicken.
Cook over a medium-high heat for 4-5mins, stirring occasionally, until the chicken is soft and browned.
Add the onion and garlic and cook for a further 2mins.

Add the cherry tomatoes, capsicum, baby corn, ginger, coconut milk and red curry paste. Stir in the soy sauce and coriander.

Bring to the boil, then reduce the heat and simmer for 20-25mins, until the chicken is cooked and the sauce has reduced a little. Add dried lemongrass.

Serve it with steamed rice.

Chhana-aloor Dum (Dum Aloo Paneer)

Ingredients:

Mashed paneer:1cup
Boiled potato(cut into halves:6-8 pieces
Onion paste:2 tbsp
Ginger-garlic paste:1/2 tsp
Cloves:2
Green cardamom:2
Cinnamon:1/2 inch
Dry Kashmiri red chilly(whole):2
Dry Kashmiri red chilly powder:1/2 tsp
Ghee:2 tbsp
Salt as per taste
Sugar:2 tsp
Hot water:2 cups

Method:

Heat one & half tbsp ghee in a frying pan & add garam masala.
Add potato pieces when garam masala starts to splutter
Fry potato pieces till they turn golden & then remove.
Fry onion & ginger-garlic paste with sugar & salt.
Add mashed paneer when ghee starts removing from sides.
Add 2 cups of water & cook for 10-15 mins.
Add rest of the ghee(1/2 tbsp).
Served it with roti,paratha or luchi.

Banana Pancake served with grilled sausage

Ingredients

1½ cups plain flour
3 teaspoons baking powder
½ teaspoon salt
1-2 tablespoons sugar
1-1¼ cups milk
1 egg 3 tablespoons
butter or margarine
3-4 very ripe bananas, mashed

Method

1.Sieve the dry ingredients into a medium mixing bowl.
2.Make a well in centre of flour, add blended milk and butter, and egg. Mix well.
3.Mash bananas with a fork, add to the mixture and fold in.
4.Cook pancakes in a pre-heated, lightly oiled fry pan until bubbles rise to surface.
5.Turn and cook other side.
6.Serve with honey or grilled sausage.
 

Grilled Herbed Basa(using grill pan)

Ingredients:
Basa fillets:4-6(3 inches each)
Salt: to taste
Lemon juice:1 tsp
Tandoori Masala:2 tsp
Butter:2 tbsp
Oregano:1 tsp
Dried Basil:1/2 tsp
Black pepper powder:1 tsp

Method:
Rub the fillets with salt, lemon juice, tandoori masala, pepper powder & keep it for 15 mins.
Heat the butter in grill pan.
Fry the both pieces till they turn into golden brown.
Sprinkle the herbs & cook for another 2-3 mins.
Serve it hot as starter.

 

Doodh diye Chicken(Chicken cooked in milk)

It is a very easy to cook dish,takes only half an hour.Capsicum's flavour makes it special.

Ingredients:

chicken-200gm

chopped capsicum-1

chopped green chillies-2

ginger paste-1 tbsp

chopped onion-2

whole black pepper-5

green cardamom-2

clove-1

cinnamon-1/2 inch

bay leaf-1

Dry red chilly-1

milk-1 cup

sugar-1 tsp

sat to taste

mustard oil-1.5 cup    




Method:




Heat oil in a pressure cooker & add bay leaf & garam masala & whole pepper.

Fry chopped onion & capsicum with sugar.

Add chicken & ginger paste & cook till oil removes from side.

Add milk & close the lead of the cooker & cook till chicken becomes soft.

Serve with rice or roti.