CHHOLAR DAL WITH MUTTON KIMA

Ingredients :

• Bengal Gram                  ~    250 gms

      (Cholar Dal)

• Mutton (Mutton Kima)      ~    200 gms minced
• Onion (Piyaj)                   ~    4 nos. grated
• Garlic (Lasun)                 ~    6 flakes ground to a fine paste
• Ginger (Ada)                   ~    25 gms ground to a fine paste
• Sour Curd (Tok Doi)        ~    100 gms
• Dry Red Chillies              ~    2 nos

      (Sukhno Lanka)

• Red Chillie Powder          ~    2 teaspoons

      (Sukhno Lanka Guro)

• Turmeric Powder             ~    ½ teaspoon

       (Holud Guro)

• Garam Masala Powder     ~    ½ teaspoon
• Salt                                   ~    to taste
• Sugar                                ~    ½ teaspoons
• Mustard Oil (Sorsher Tel)  ~    25 gms
• Pure Ghee                         ~    2 teaspoons

Method :

• Wash the cholar dal and boil till tender in a pressure cooker.
• Heat oil in frying pan and lightly fry the onions.
• Add ginger and garlic paste and stirfry till oil separates from the mixture.
• Add minced mutton, turmeric powder, red chillie powder, sugar, salt, curd and stirfry for 5 minutes.
• Add some water and boil the mixture till the mutton is tender and keep aside.
• Heat the pure ghee in the frying pan.
• Add cholar dal and the mutton kima mixture and bring to boil.
• Blend the mixture thoroughly stirring continuously.
• Add garam masala.
• Your CHOLAR DAL WITH MUTTON KIMA is ready to be served.

This recipe goes well with hot parathas.

***  ENJOY  ***

 

DOI SORSHE ILISH

  

      Ingredients :

•     Hilsa Fish (Ilish Mach)                ~   1 no. big
•     Curd (doi)                                    ~   1 cup 
•     Turmeric  powder (Halud Guro)  ~   ¼ teaspoon
•     Mustard (Sorshe)                        ~   3 teaspoons ground                                                              to a fine paste
•     Green Chillies (Kacha Lanka)     ~   12 nos. ground to a                                                                 fine paste
•     Mustard Oil (Sorshe Tel)             ~   3 teaspoons
•     Salt                                              ~   to taste

  
Method Of Preparation :

•    Wash and cut the Hilsa fish into small pieces.
•    Take a pressure cooker and place the Hilsa fish pieces in it  along with the mustard paste, chillie paste, curd, mustard oil,  turmeric and some water.
•    Place the cooker on maximum heat.
•    When the full cooking pressure is reached, reduce the flame  and cook for 3 to 4 minutes.
•    Switch off the flame.
•    Open the cooker lid immediately after releasing the steam pressure.
•    Your DOI SORSHE ILISH is ready to be served.

•       This recipe goes best with hot rice. 

*** ENJOY ***

DOI RUI MACH

      Ingredients :

•    Ruhi Fish (Rui Mach)                  ~    500 gms
•    Curd (doi)                                    ~    1 cup
•    Cloves (Lobongo)                        ~    4 cloves smashed
•    Cinnamon (Darchini)                    ~    5 pcs smashed
•    Cardamom (Elaichi)                      ~    2 nos smashed
•    Red chillie powder (Guro Lanka)  ~    1 ½ teaspoons
•    Turmeric powder (Halud Guro)     ~    ½  teaspoon
•    Sugar                                            ~    ½  teaspoon
•    Green Chillies (Kacha Lanka)       ~    7 nos. ground to a                                                                  fine paste
•    Mustard Oil (Sorshe Tel)               ~    2 teaspoons
•    Salt                                                ~    to taste

Method Of Preparation :

•    Wash and cut the Ruhi fish into small pieces.
•    Heat oil in a pressure cooker and add the smashed  cloves, cinnamon and cardamom and fry till smoking.
•    Add the Ruhi fish pieces, curd, red chillie powder, turmeric powder, green chillie paste, salt, sugar and  some water.
•    Place the cooker on maximum heat.
•    When the full cooking pressure is reached, reduce the flame and cook for 3 to 4 minutes.
•    Switch off the flame.
•    Open the cooker lid immediately after releasing the  steam pressuire.
•    Your DOI RUI MACH is ready to be served.

•       This recipe goes best with hot rice. 

*** ENJOY ****

MURI GHONTO

Ingredients :

Ø  Gobindo Bhog Rice               ~   500 gms

Ø  Large Ruhi Fish Head only   ~   1 no cut into 4 pcs

Ø  Large Onion (Piyaj)               ~  2 nos. grated

Ø  Garlic (Lasun)                       ~  10 flakes ground to a paste

Ø  Ginger (Ada)                         ~  1½ inches ground to a paste

Ø  Cumin Powder (Jeera Guro)            ~     1 teaspoon

Ø  Red Chillie Powder (Guro Lanka)    ~     1 teaspoon

Ø  Turmeric Powder (Guro Halud)        ~     1/2 teaspoon

Ø  Sugar                                    ~    2 teaspoons

Ø  Bay Leaves (Tejpata)           ~    2 nos.

Ø  Garam Masala Powder         ~    1/2 teaspoon

Ø  Ghee                                     ~    4 teaspoons

Ø  Mustard Oil                           ~    As required

Method Of Preparation :

Ø  Wash the rice thoroughly and dry it up by spreading it on a piece of newspaper.

Ø  Marinate the fish with turmeric powder and salt, deep fry till reddish colour and keep aside.

Ø  In the remaining oil add bay leaves and fry for a few seconds.

Ø  Add onion and stirfry till onion turns into golden brown colour.

Ø  Add ginger paste, garlic paste, turmeric powder, cumin powder and red chillie powder and stirfry till oil seperates from the mixture.

Ø  Add the rice and cook for 5 minutes in a low flame.

Ø  Increase the flame and add approximately 700ml of water and boil till the rice is cooked.

Ø  Add the fish, sugar and salt and blend the mixture well stirring continuously.

Ø  Add ghee and garam masala and stir continuously till the excess water evaporates and the mixture acquires a thick consistency.

Your MURI GHONTO is ready to be served.

*** ENJOY ***

CHINGRI MACHER MALAIKARI (The Famous Prawn Malai curry)

Ingredients :

Ø  Large Prawns (Chingri Mach)    ~    500 gms

Ø  Large Onion (Piyaj)                    ~    3 nos. ground to a paste

Ø  Garlic (Lasun)                             ~    10 flakes ground to a paste

Ø  Ginger (Ada)                               ~    1 inch ground to a paste

Ø  Green Chillies (Kancha Lanka)   ~    4 nos

Ø  Tomato                                        ~    1 no grated

Ø  Red Chillie Powder (Guro Lanka) ~    1 teaspoon

Ø  Kashmiri Red Chillie Powder (Kashmiri Guro Lanka)~1 teaspoon

Ø  Turmeric Powder (Guro Halud)  ~    1 teaspoon

Ø  Cumin Powder (Jeera Guro)       ~    1 teaspoon

Ø  Sugar                                           ~    1 teaspoon

Ø  Coconut Milk (Narkel er dudh)  ~     of 1 coconut

Ø  Ghee                                           ~    2 teaspoons

Ø  Garam Masala Powder               ~    1/2 teaspoon

Ø  Mustard Oil (Sarishar Tel)          ~    As required

Ø  Salt                                              ~    As per taste

Method Of Preparation :

Ø Shell and wash the prawns, marinate with salt and turmeric powder and keep aside.

Ø  Heat oil in a frying pan and light fry the prawns and keep aside.

Ø  In the remaining oil add the onion paste and stir fry for 5 minutes.

Ø  Add ginger and garlic paste, cumin powder, turmeric powder, red chillie powder and kasshmiri red chillie powder and stir fry for 5minutes approximately till the oil seperates from the mixture.

Ø  Add 2 cups of water, sugar and salt and cook for 3 minutes.

Ø  Add the fried prawns and cook for 2 minutes.

Ø  Add coconut milk and green chillies.

Ø  Cover the pan with lid and simmer for 10 minutes stirring in between to ensure the mixture does not get stuck to the bottom of the frying pan.

Ø  Add the garam masala and ghee and stir continuously till the mixture acquires the right consistency


Your CHINGRI MACHER MALAIKARI is ready to be served.

Goes well with :

• steamed rice
• Indian fried rice

*** Enjoy ***