Dimer Devil

Ingredients :

For the Potato Mixture :

• Medium size white potatoes - 4, do not use russet potatoes, as they become sticky after boiling, it's difficult to manage
• Vegetable oil - 2 tablespoons
• Chopped onion - 1/2 cup
• Ginger & garlic grated - 1 tablespoon
• Chopped green chilies - 1 teaspoon
• Turmeric powder - 1/2 teaspoon
• Roasted cumin powder - 1 teaspoon
• Garam Masala Powder - 1/3 teaspoon
• Salt to taste
• Chopped cilantro - 1/2 cup

For the batter :

• Egg - 1, lightly beaten
• All purpose flour - 4 tablespoons
• Cornflour - 4 tablespoons
• Crushed peppercorns - 1/2 teaspoon
• Baking soda - 1/2 teaspoon
• Salt - 1/2 teaspoon

Other Ingredients :

• Hard boiled eggs - 6
• All Purpose Flour - 1/2 cup
• Bread crsumbs - 2 cups, I used Panko
• Peanut/Sunflower oil - for deep fry
• Black salt - for sprinkle on the Dimer Devils

Make the Potato Mixture first :

• Take the potatoes, peel them and boil them in a pressure cooker. Let the potatoes to cool down, and mash them. Make sure there is no lumps in the mashed potato.
• Now heat oil in a pan, add chopped onion, ginger garlic, green chilies and fry till become light golden in color.
• Add turmeric powder, roasted cumin powder & garam masala powder to the pan and sprinkle some water to prevent the spices getting burn. Add salt to taste.
• Fry for few seconds, and then add the mashed potatoes and mix with the masala mixture well. Fry the mixture for 10 minutes, stirring constantly.
• After 10 minutes, turn off the heat and let the mixture completely cool down to room temperature.

Prepare the Eggs :

• In this meantime, cut each hard boiled egg lengthwise and keep aside.

Prepare the batter :

• Take all the ingredients mentioned under the heading of Batter in a bowl, and mix well, add little water, like 1 tablespoon at a time to make a smooth batter.
• The batter should be smooth but thick like pancake batter. So add water as much as you want to make the batter.

Making the Devils :

• Let see the potato mixture has been cool down or not.  Add the chopped cilantro to the mixture.
• Take each half egg, now cover the half egg with the potato mixture and shape it to a full egg. Make rest of the devils just like this.
• Now it's time to arrange All Purpose Flour on a clean plate, and the bread crumbs on another plate.
• Take each devil shaped egg, first roll on the All Purpose Flour, shake the excess flour, and then dip into the batter, and finally roll into the bread crumbs. Make rest of the devils in this same way.
• Now keep the bread crumb coated devils in an airtight container and keep inside the refrigerator for overnight or at least 4 hours.
• Heat enough oil in a deep frying pan. The oil should be smoking hot. Just remove 3-4 egg devils from the container and add to the hot oil carefully.
• Fry till golden brown and take them out of the oil and place on a paper towel. Serve hot by sprinkling some black salt on the "Dimer Devil" and serve with ketchup and chopped cucumber & onion.

  

Doi Ilish

Ingredients :

• Ilish/Hilsa Or Shad fish - 10 pieces
• Salt - 1 tablespoon + as per taste
• Turmeric - 1 tablespoon + 1/2 teaspoon
• Mustard Oil - 3 to 4 tablespoons
• Whole Milk Sour Curd Or Yogurt - 1 cup, well beaten with little water, salt & sugar
• White Mustard Seeds/Rai - 2 tablespoons
• Green chilis - 3 to 4, or as per taste

 

Recipe :

First take the fish, wash with little water (Hilsa should not wash thoroughly, its taste will go by washing). Marinate the fish pieces with salt and 1 tablespoon turmeric powder and keep aside for 15 minutes.
In the meantime grind the White mustard seeds with little salt & 2 green chills to a fine paste by adding 1-2 tablespoons of water along with it. Add 1 tablespoon of water to the mustard seed paste, mix it and add it to the pan.
As you have already added salt in curd & mustard paste, you should not need to add anymore. But if you like to add, you may add as per your taste.
Take the marinated Ilish, in a non-stick pan, add the mustard paste, beaten yogurt, little turmeric, slit chilies and 1/2 cup water and marinate all together very gently. Sprinkle the mustard oil on the marination. Adjust the salt to taste.
Now cover the pan with a lid. Put the pan on low heat for 20 minutes. After 20 minutes, turn off the heat, open the lid and serve "Doi Ilish" with Steamed Rice.......

 

Chicken Kobiraji Cutlet

Ingredients

To marinate the Minced Chicken :

• Chicken Keema Or Minced Chicken - 2 cups
• Lemon Juice - 2 tablespoons
• Onion - 1/2 cup chopped
• Grated ginger - 1 teaspoon
• Grated garlic - 2 teaspoons
• Chopped chili - as per taste
• Chopped cilantro - 1/2 cup
• Chicken Curry Masala - 2 tablespoons (I used MDH chicken curry masala)
• Garam masala powder - 1/2 teaspoon
• Salt as per taste

For the batter :

• Egg White - of 2 eggs
• Corn flour- 4 tablespoons
• Black pepper powder - 1/2 teaspoon
• Salt - 1/2 teaspoon

Bread crumbs - as per required to coat the cutlets
Vegetable or Peanut oil for deep frying

Take the minced chicken into a large strainer and place the strainer on a bowl for 30 minutes along with the minced chicken to strain any excess water of the minced chicken.
After 30 minutes, take the minced chicken in a large mixing bowl and add one by one, lemon juice, chopped onion, grated ginger & garlic, chopped chilies, chopped cilantro, chicken curry masala, garam masala powder & salt as per taste.
Now mix the minced chicken with all the ingredients are added to it, using your clean hand. Now cover the bowl and keep the marinated chicken for 1 hour.
In the meantime, in another bowl make a smooth but thick batter with egg whites, cornflour, pepper powder, salt & little water. If you find your batter is not enough thick add little more cornflour, but make sure there is no lumps in the batter.
After 1 hour, take little portion of the marinated chicken and shape into cutlets, Size and shape is totally Upto you. You can see the shaped cutlets in the above picture.
Now coat  each cutlet with some bread  crumbs, now dip the bread crumbs coated cutlet into the egg batter, and again coat with bread crumbs and keep aside.
Make rest of the cutlets in the same process. Now take all the shaped cutlets in a large container with lid and keep inside the refrigerator for at least 4 hours or until you want to fry them.
Heat enough oil in a deep frying pan, remove one cutlet at a time, add it to the hot oil, fry till golden brown, remove fried cutlet from the oil with slotted spatula, and place onto paper towel.
Serve hot with ketchup & cucumber salad.
Now take an egg, beat it in a bowl, drizzle the egg by using hand in the whole pan, wrap a cutlet with the net shaped fried egg, take the kobiraji out of the pan and serve with cucumber and onion.

 

Aam Doi

Ingredients :

• Ripe Mango - 1
• Whole Or Full Fat Milk - 1ltr. Or Evaporated Milk - 1 cup
• Sour Curd - 1 cup
• Sweetend Condensed Milk - 1 cup
• Brown Sugar - 4 tablespoons
• Chopped Pista & saffron threds for garnishing

 

Recipe :

Take the ripe mango and peel it. Now chop the mango into chunks and make mango puree by grinding the chunks in a food processor. Take the mango puree out of the food processor and pour into a bowl.
Now take a cheese cloth and pour the sour curd on the cheese cloth and tie and hang from your kitchen tap for 1 hour.
Now take the milk in a sauce pan and place on heat to boil the milk. Boil the milk till the quantity becomes 1/4 of the original amount.
But keep eye on the boiling milk and stirring constantly to prevent burning from the bottom. When the milk will come 1/4 of the original amount, turn off the heat and let the milk to cool down. The milk should cool down from hot to look warm.
If you are using Evaporated milk, you may skip this step. Just warm the Evaporated milk little bit before adding the milk with the curd.
Take an ovenproof bowl, add the hung curd into it. Spread the curd inside the bowl by using your hand.
Now add the look warm milk, condensed milk and mix them all together very gently. Make sure there should be no lumps. After mixing them, add the mango puree to the milk mixture and again mix them gently.
Now pre-heat the oven on 200F and place the Aam Doi mixture inside the pre-heated oven for 1 hour or until the yogurt sets.
When you fill the yogurt is settled , turn off the oven and let the yogurt inside the oven for overnight.
In the morning remove the Aam Doi from the oven and place inside the refrigerator for chilling.
Remove the "Aam Doi" just before serving your guests.

 

Murgir Jhol

Ingredients :

1 young chicken cut into pieces

Potato 2 medium size cut into half

1 medium size Onion finely chopped

2 tablespoons ginger & garlic paste

2 ripe tomatoes chopped

1 teaspoon Turmeric powder

1 teaspoon Red chili powder

4 Green Cardamom Pods

4-5 Clove

1 Cinnamon Stick

Salt & sugar as per taste

4 tablespoons mustard oil

Recipe :

Clean and wash the chicken in cold water and sieve the excess water and keep aside for 30 minutes.
After 30 minutes take a large bowl and place the chicken pieces into it and marinate it with turmeric, red chili, chopped tomatoes and 1 tablespoon oil and set aside for 1 hour.
Now heat the remaining oil in a heavy bottomed pan and fry the potatoes till golden brown and keep in a bowl.
In the same oil add the whole garam masala (4 green cardamom pods, 4-5 cloves, 1 cinnamon stick) and fry till they splattered.
When they started splattering add the onion and some salt and sugar and cover the pan and simmer it to make the onion soft.
When the onion will be soft add the ginger garlic paste and fry for 5 minutes with adding little water. Now add the marinated chicken and cover the pan and cook the chicken on medium heat for 15 minutes.
After 15 minutes open the lid and higher the heat to evaporate all the water came out from the chicken.
When all the water will be evaporated fry the chicken with the masala till oil comes out from the masala.
When oil starts coming from the masala add 2 cups of water in to the pan and place all the curry in a pressure cooker, add fried potatoes and pressure cook with 2 whistles.
If you do not have any Pressure Cooker, cook the chicken curry in the same pan where you stir fried the chicken with the spices. Add 2 cups of water to the pan and cook the chicken with an airtight lid on medium low heat for 15-20 minutes, till the chicken and potatoes are tender.
When the pressure will be out from the cooker open the lid and serve the "Murgir Jhol" with steamed rice.
Enjoy..................

 

Kochi Panthar Jhol

Ingredients :

Mutton/Goat Meat - 1 kg, with bone

Turmeric Powder - 1 teaspoon

Red Chili Powder - 1 teaspoon or as per taste

Ginger Paste - 2 tablespoons

Garlic Paste - 3 tablespoons

Tomato - 2 large, cut into pieces

Mustard Oil - 1 cup + 2 tablespoons

Potato - 4 large, cut each into 2 pieces

Bay Leaf - 2 large

Onion - 4 cups

Salt & sugar as per taste

Ghee Or Clarified Butter - 1 teaspoon

Garam Masala Powder - 1/2 teaspoon

Recipe :

Take the Goat Meat and clean the meat thoroughly. Wash the meat and strain the excess water.

Now take the meat into a large bowl, add turmeric, red chili, cumin powder, garlic, ginger paste, tomato, 2 tablespoons oil and marinate the meat very well using your own hand.
Now leave the marinated meat for at least 2 hours. Overnight marination is the best for goat meat. 
Take a large wok or pan, heat Mustard oil into the pan. When the oil will be Smokey, add the potatoes and fry till golden brown, take them out and keep into a pressure cooker.
In the same oil add Bay Leaf, and fry for 2-3 seconds. Add the onion to the pan, add salt & sugar and cover the pan. Let the onion cook on low heat for 5 minutes.
After 5 minutes, add the marinated meat to the pan and again cover the pan. Let the meat cook on low meat for atleast 20 minutes, stirring occasionally.
After 20 minutes open the pan , higher the heat little and start frying the meat, which is called "Koshano" in Bengali till oil oozes from the meat.
Now turn off the heat, and add the stir fried masala mixed meat to the pan along with the fried potatoes, close the lid of the cooker and place it on medium heat.
Cook the meat on medium flame atleast for 3 whistles. After 3 whistles, turn off the heat and let the pressure itself. When all the pressure released, open the lid, sprinkle the ghee & garam masala.
Serve "Panthar Mangsher Jhol" with steamed rice & cucumber salad... Enjoy....

 

Macher Jhal

Ingredients :

1. Rui/Katla/Parshe/Bhetki Or any fish you like - 8 pieces
2. Turmeric - 1 teaspoon
3. Salt - 1/2 teaspoon
4. Mustard Oil - 4 tablespoons + 2 tablespoons
5. Kalonji/Nigella Seeds/Kalo Jeere - 1/2 teaspoon
6. Green chili - 3 to 4
7. Black Mustard Seeds - 2 tablespoons
8. Yellow Mustard Seeds - 2 tablespoons
9. Salt to taste
10. Turmeric - 1/2 teaspoon
11. Chopped Cilantro - for garnishing

Recipe :

Take the fish and wash under the tap water, marinate with 1 teaspoon turmeric & 1/2 teaspoon salt and keep aside.
Now take the black & yellow mustard seeds in a grinder, add some salt, 2-3 green chilies & 4 tablespoons water and grind to make a fine paste. Take the paste in a medium bowl, add 1/2 cup water into the bowl and make the paste thinner. Now strain the thinner paste through a strainer and keep aside.
Heat 4 tablespoons of oil in a pan, when the oil is Smokey hot, add the fish pieces, fry till golden and take them out of the pan and keep aside. Do the same for the rest of the fishes. Do not use the oil, through it if there is any oil in the pan left.
Heat fresh 2 tablespoons of Oil, add Kalo jeere, Chilies to the pan.
Now add the thinner mustard paste into the pan, salt & turmeric and let the gravy boil for some time. Add the fried fish pieces to the pan and boil till the gravy thicken and oil starts floating on the top. Turn off the heat.
Sprinkle chopped cilantro on the top and serve with steamed rice.

 

Kumror Pakora

 

Ingredients :

1. Pumpkin - cut into thick slices
2. Besan - 1/2 cup
3. Rice flour - 4 tablespoons
4. Kalo jeere or Kalonji - 1/2 teaspoon
5. Turmeric - 1/2 teaspoon
6. Salt & sugar teaspoon
7. Water to make a thick but smooth & flowing batter
8. Oil for deep frying

Recipe :

1. Make a smooth, thick but flowing batter with besan, rice flour, kalojeere, salt, sugar, turmeric powder and water and keep aside for 30 minutes.
2. Heat enough oil in a deep wok for deep frying.
3. Take each pumpkin slice, deep into the batter and deep fry on medium heat till the pakoras becomes golden brown.
4. Serve hot with puffed rice, tea.

 

Murgir Malaikari

Ingredients :

1. Chicken Bone-in pieces - 500 gms
2. Chopped Onion - 2 small
3. Ginger garlic paste - 1 teaspoon
4. Turmeric powder - 1/2 teaspoon
5. Cumin Powder - 1 teaspoon
6. Chili Powder - to taste
7.Tomato, puree - 1 large
8. Kaju - 10 pieces
9. Poppy seed paste - 1 tablespoon
10. Coconut Milk - 1 cup
11. Salt & sugar to taste
12. Cardamom pods - 2, cinnamon stick - 1, cloves - 3, bay leaf - 1, cumin seeds - 1/2 teaspoon
13. Vegetable oil - 2 tablespoons
14. Ghee - 1 tablespoon

Recipe :

1. Take the chicken pieces, marinate with turmeric, red chili powder and keep aside.

2. Now take a pan and heat oil in it. Add cumin seeds, bay leaf, cinnamon, cloves & cardamom pods.

3. Fry for few seconds, add chopped onion and fry till the onion becomes golden.

4. When the onion is golden, add ginger garlic paste, cumin powder.

5. Sprinkle some water and fry for few seconds till oil oozes.

6. When oil starts oozing, add kaju & poppyseed paste and fry for 5 seconds. Now add the marinated chicken pieces.

7. Add some salt and cover the pan with lid, cook the chicken for 10 minutes.

8. Open the lid and start frying the chicken pieces with spice mixture.

9. Again oil will start oozing, now add the coconut milk, cover the pan and cook the chicken till it becomes tender and soft. It will take 15-20 minutes.

10. After 20 minutes, adjust salt & sugar, and serve Murgi Malaikari withany rice items or roti, parathas etc..

 

 

 

Chum Chum

Ingredients :

1. Whole Milk - 1 ltr.
2. White Vinegar - 3 tablespoons + 4 tablespoons water
3. Semolina - 1 tablespoon
4. All Purpose Flour - 1 tablespoon
5. Crushed Green Cardamom Pods

For Sugar Syrup :

1. Sugar - 1 cup
2. Water - 3 cups

Grated Khoya/Mawa & Chopped Pistachio for garnishing

 

Process :

1. Take the milk in a pan and boil it. When the milk will start boiling, add White Vinegar+water little by little. When the milk will start curdling, turn off the heat. Now take a cheese cloth and strain the curdled milk, squeeze the cheese cloth to remove excess water. Now hang the cheese cloth from the tap for 1 hour.
2. In the meantime, take the sugar & water in a boiling large flat pan and place on medium heat to boil.
3. After 1 hour, take the chhana in a plate, add semolina, flour, crushed cardamom and mash the whole thing together by using your palm. Keep mashing the whole thing for at least 10 minutes.
4. After 10 minutes, make small chum chums from the chhana mixture. The chum chums will be double in size, so at first make smaller version chumchums, before adding them to syrup.
5. When the syrup will start boiling, add the chumchums. Boil for 15 minutes covered. After 15 minutes, open the lid, turn the chumchums, sprinkle some water on the chumcchums and again boil for 10 minutes covered. Turn off the heat. Let the chumchums to be at room temperature.
6. When they will be completely at room temperature, take them out of the syrup, place on a plate in single layer, sprinkle grated khoya & chopped pistachio. Enjoy.......

                                      

Jhaler Jhol (Bengali Vegetarian Curry)

Serves 2 persons

Ingredients:

For Masoor Dal Fritters:

1. Masoor Dal - 1 cup soaked for 1 hour and grind into a fine paste with very little water.
2. Turmeric - 1/2 teaspoon
3. Salt and sugar as per taste
4. Red Chili powder - 1/2 teaspoon
5. Vegetable or Canola oil for deep frying

 

Making the Fritters:

 

 

1. Mix all the ingredients under "Masoor Dal Fritters" and bit well for 15 minutes.

 

2. Now heat oil in a deep frying pan and add each tablespoon of this mixture and fry till golden brown.

 

3. Take the fritters out of the pan and place on paper towel.

 



For the gravy:

1. Parwal or potol 6-8 peeled and lengthwise halved
2. Potato 1 large peeled and lengthwise cut into pieces
3. Cumin powder - 1 teaspoon
4. Coriander powder 1 1/2 teaspoon
5. Turmeric powder - 1/2 teaspoon
6. Red chili powder - 1/2 teaspoon
7. Panch foron - 1 teaspoon
8. Salt and sugar as per taste
9. Masoor dal Fritters
10. Vegetable oil 2 tablespoons for cooking

Recipe:

1. Take a pan and heat oil in it. Now add panch foron for tempering. when they start crackling add the vegetables and fry till they are light brown.

 

2. Now make a paste of all the  Cumin ,Coriander ,Turmeric ,Red chili Powder and add into the pan and stir fry for 2-3 minutes.

3. Now add 2 cups of water into the pan and cook for 20 minutes with lid on low heat.

4. After 15 minutes open the lid and add the fritters and cook on high heat for 10 minutes.

 

Dimer Khichuri

Serves 2 persons

Ingredients:

1. Sona masoori rice 2/3 cup
2. Masoor dal 1/2 cup
3. Egg 2
4. Onion 1 medium size chopped and 1 small chopped
5. Green chilies 2 chopped
6. Ginger and garlic paste 2 tablespoons
7. Turmeric 1/2 teaspoon
8. Tomato 1 large chopped
9.  Salt as per taste
10.Mustard oil 2 tablespoons and vegetable oil 1 tablespoon

Recipe:

1. Wash the rice and dal together and boil them in a large pan till rice and dal are cooked enough. Off the oven and keep them aside.
2. Take each egg break into a bowl add salt, chopped onion & green chili and beat well. Now heat vegetable oil in a non-stick pan and fry omelets ,cut the omelets  and keep aside.
2. Now heat the mustard oil in a wok and fry the onion and ginger garlic paste till golden brown.
3. Add the chopped tomatoes and cook till the tomatoes become soft and pulpy. Now add turmeric and salt and fry till oil separates from the masala.
4. When oil start separating from the masala add the boiled dal and rice along with the boiled water was with them and stir well to mix them with the masala.
5. Now bring the mixture to a nice boil for 10 minutes. After 10 minutes add the omelet pieces into the khichuri and boil for couple of minutes.

Serve the hot khichuri with the omelets pieces.

Biulir Dal & Jhinge Aloo Posto

Ingredients:

For Dal:

1. Urad Dal or Biulir Dal 1/2 cup washed and boiled
2. Bay leaf 1 large
3. Fennel Seeds 2 tablespoons
4. Red chili whole 2
5. Ginger ,fennel seed and green chili paste 2 teaspoons
6. Vegetable oil 1 teaspoon
7. Asafetida 1/4 teaspoon
8. Salt and sugar as per taste

For Posto:

1. Ridge gourd 2 large peeled and chopped
2. Potatoes 2 large
3. Poppy seed paste 4-5 tablespoons
4. Green chilies 2
5. Vegetable oil 2 tablespoons
6. Turmeric powder 1/2 teaspoon
7. Salt as per taste
 

Recipe:

Biulir Dal:

1. Heat oil in a pan and add bay leaf, fennel seeds, red chili, asafetida and fry for few seconds and then add the boiled dal and some water, bring the dal to a nice boil for 10 minutes. adjust salt and sugar to taste.
2. Before off the oven add the ginger, chili & fennel paste to the dal and mix it very well and off the oven and pour on a bowl.

Jhinge Posto:

1. Heat oil in a pan and add green chilies to it. Now add the potatoes and fry till they become golden brown. 
2. Now add the ridge gourd and fry for couple of minutes. Then add the salt, turmeric and poppy seed paste and cook posto covered on low heat till the potatoes become cooked.
3. When the potatoes are cooked enough higher the heat and fry the posto till all the water which came out from the ridge gourd evaporates.
4. When the water will be evaporated fry for for couple of minutes and off the oven.

Serve "Jhinge Aloo Posto & Biulir Dal" with steamed rice as lunch. 

Kancha Kolar Kofta

Ingredients:

For Kancha( Plantain) kola Koftas:

1. Raw banana or Kancha kola 1 medium size cut into big pieces along with the skins
2. Potato medium size 1 halved with skins
3. Onion 1 medium chopped
4. Green chilies 2 chopped
5. Cumin powder 1 teaspoon
6. Garam masala powder 1/2 teaspoon
7. Salt and sugar as per taste
8. Besan Or gram flour 5-6 tablespoons
9. Vegetable oil for frying

For kofta gravy:

1. Onion 1 medium size boiled and blended
2. Ginger garlic paste 2 teaspoons
3. Tomato 1 large size boiled and blended
4. Potato 1 medium size cut into cubes
5. Coriander powder 1 teaspoon
6. Turmeric powder 1 teaspoon
7. Red chili powder 1 teaspoon
8. Salt and sugar as per taste
9. Cumin seeds 1 teaspoon
10. Bay leaf 1 large
11.Garam masala powder 1/2 teaspoon
12.Vegetable oil 2 tablespoons
13.Ghee 1 tablespoon

Recipe:

Making Koftas:

 

1. Boil the raw banana and potatoes together and peel the skins and mashed them. Take a bowl now add all the ingredients except the oil and add the mashed vegetables and make a soft dough.  

2. Now make small balls out of the dough and deep fry them till golden brown and put on a paper towel.

 

Making the gravy:

 

1. Now take a non-stick pan and heat oil in it. Fry the Cubed potatoes till light brown and put them on a bowl. Now add the cumin seeds and bay leaf to the oil. When the cumin seeds started crackles add the ginger garlic paste and fry for 2-3 seconds.

 

2. Now add the boiled and blended onion and some salt & sugar and fry till the onion becomes caramelized. In this time make a paste with turmeric powder, coriander, red chili powder and some salt. When the onion started to change color add the masala paste and fry till oil separates from the masala.

 

3. Add the blended tomato to the masala and fry for couple of minutes. Add the fried potatoes and mix with the masala very well. Now add 2 cups of warm water the pan and boil the gravy till potatoes are cooked.

 

4. When the potatoes will be cooked enough add the fried koftas and off the oven. Do not boil the gravy after adding the koftas. Sprinkle some garam masala & ghee and serve with rice or chapaties.

 

Gola Ruti

Makes 8 Gola-Rotis

Ingredients:

1. Maida - 1/2 cup
2. Sooji - 1/2 cup
3. Egg - 1
4. Fennel seeds - 1 tablespoon
5. Salt - 1/3 teaspoon
6. Brown Sugar - 3 tablespoons
7. Green chilies - 2 chopped
8. Cilantro chopped - 4 tablespoons
9. Whole or 2% milk 1 cup
9. Vegetable oil of ghee for frying

Recipe:

1. Mix all the ingredients in a large bowl and make a batter like dosa batter and let it stand for 15 minutes.
2. Now heat a large non-stick pan or dosa pan pour 3-4 drops oil and spread the oil all over the pan and pour 1 large spoon full of batter on the pan and spread it all over the pan.
3. Let cook both sides till light brown and take out from pan and serve hot with maple syrup or molasses.
 

Dimer Paturi

Serves 6 people

Ingredients:

1. 4 eggs
2. Green chilies 2 finely chopped
3. Black mustard seeds 1 tablespoon
4. Yellow mustard seeds 2 tablespoons
5. Poppy seeds 1 tablespoon
6. Turmeric powder 1/2 teaspoon
7. Salt as per taste
8. Mustard oil 2 tablespoons

Recipe:

1. First take a bowl and break 4 eggs into it and very lightly beat them and keep aside.
Now make a paste with mustard seeds, poppy seeds , green chilies & some salt.
2. Take the lightly beaten eggs and add all the ingredients along with the mustard seed & poppy seeds paste and gently mix them. But do not beat the egg. Just mix it.
3. Preheat the oven on 350 F. Take a  glass baking pan5"/10" and grease the pan with some mustard oil. Pour the egg mixture and place the tray into the preheated oven for 45 minutes or until a toothpick inserted into the center comes out clean.
4. Remove the baking tray and let it set for 10 minutes. After 10 minutes cut the paturi in pieces and serve with steamed rice.
5. You may use tiffin box to make this recipe. Same way grease the stainless steel tiffin box and pour the mixture, close with the lid and put the box into a pressure cooker and pressure cook for 30 minutes on medium high heat.


 

 

 

Fulkopi Die Tilapia Machher Jhol

Ingredients:

1. Tilapia Fish pieces - 4 to 6
2. Cauliflower - 2 cups big pieces
3. Potato - 1 large cut into length wise pieces
4. Ginger paste - 1 teaspoon
5. Turmeric powder - 1 teaspoon
6. Cumin powder - 1/3 teaspoon
7. Green chilies - 2
8. Salt & sugar as per taste
9. Panch foron - 1 teaspoon
10.Vegetable or Canola oil - 2 tablespoons

Recipe:

1. Wash the fish pieces and marinate them with salt and turmeric and keep them aside for 15 minutes. In the meantime boil some water with salt and soak the cauliflower pieces into the hot water for 30 minutes. After 30 minutes take the cauliflower pieces out of the water.
2. Now heat oil in a wok and lightly fry the marinated fish pieces and put them aside. Now in the same oil fry the vegetables and put in a bowl.
3. Add 1 tablespoon oil if needed. Now make a paste with ginger paste, turmeric, cumin with little water . Add some panch foron and green chilies to the wok and fry for 1/2 minute. Now add the masala paste to the wok and fry. Add the fried vegetables also into the wok and fry for a while.
4. Now add 1 cup water and the fish pieces and cover the pan and cook on low heat for 15 minutes or until the vegetables are cooked. When the vegetables is cooked enough pour the Jhol in a large bowl.
5. You may garnish with some chopped cilantro and serve with steamed rice.

Bandha Kopir Chochhori (Simple Cabbage Curry)

Ingredients:

1. Cabbage roughly chopped - 3 cups
2. Eggplant chunks - 1 cup
3. Radish chunks - 1/2 cup
4. Flat bean chunks - 1/2 cup
5. Potato - 1 medium size cut into pieces
6. Salt & sugar as per taste
7. Panch foron 1/2 teaspoon
8. Turmeric - 1/2 teaspoon
9. Green chili whole - 2
10.Vegetable or canola oil - 2 tablespoons

Recipe:

1. Take a pan or wok and heat oil and add panch foron and green chilies to it and fry till the panch foron crackles. When they started crackling add the chopped vegetables without the cabbages and add some salt & turmeric powder and fry for 4-5 minutes.

2. Now add the chopped cabbages and cover the pan and cook on low heat till the vegetables are soft and tender.

3. After 15 minutes open the lid and check if the vegetables are cooked or not. If they are cooked enough add some sugar and higher the heat and fry till all the water which came from cabbage evaporates.

4. When all the water will be evaporated little higher the flame and stir fry the vegetables for couple of minutes and then off the oven.

 

Serve the simple cabbage curry with dal and rice in lunch.

Peas kachuri & dum aloo

Ingredients:

For peas kachuri:
1.Sweet peas (store bought) 2 cups
2.Ginger 1" long piece
3.Green chili 2
4.Roasted & grinde cumin and coriander seeds 2tablespoon
5.Salt & sugar as per taste
6.Maida 2 cups
7.White oil for deep frying

For dum aloo:
1.Small potatoes 1lb
2.Tomato 2 chopped
3. 2tbsp poppy seed,10 kaju,2 tbsp char magaj,1" long ginger.(Make a paste of these ingredients togather)
4.2 cups of coconut milk.
5.Salt & sugar as per taste
6.Cumin seed 1 tsp
7.Bay leaf 1 big
8.Garam masala pwd 1/2 tsp
9.Vegetable oil to cook.
10.Turmeric 1/2 tsp,red chili pwd to taste & cumin pwd 1 tsp

Recipe:

Peas kachuri:

1>Make a paste of peas,ginger & green chili using very little water.

2>Add coarsely ground roasted cumin coriander,salt & sugar to the peas paste and fry the paste with little water to make a stuffing and keep aside.

3>Now make a soft dough with maida,little salt,white oil & some warm water and cover it and keep aside for 1 hr.

4>After 1 hr make small balls from the dough and put the stuffing into the balls and roll them with little oil to make small disk.

5>Heat oil in a deep wok and fry the kachuries one by one and put on paper tissue.

For dum aloo:

1>Peel the potatoes and prick them and put them into salty water for 6-8 hrs.

2>Heat oil in a pan.

2>After 6-8 hrs take them out from salty water and fry them in hot oil and put them in a bowl.

3>Now add some cumin & bay leaf in the rest of the oil and fry for a while.Add Chopped tomatoes and some salt to it and cover and simmer to cook the tomatoes.

4>Add the masala paste,turemric,red chili & cumin to it and fry till oil separates from masala.

5>Add some sugar and fried potatoes to the pan and mix them with fried masala very well.

6>Add the coconut milk to it and cover & simmer it till potatoes cooked.

7>When the potatoes cooked higher the stove and dry the gravy.

8>When the gravy becomes dry sprinkle garam masala and serve with hot peas kachuri.