Rum Cake

Ingredients

For mixture
100 gm candied pumpkin
100 gm walnuts
100 gm cashew
100 gm raisin
100 gm dates
50 gm honey
100 gm powdered sugar
2 tbsp golden syrup
1 tbsp clove
1 tbsp jaifal powder
1/2 cup brandy
1/2 cup rum
1/2 cup beer
1/2 cup red wine
1/3 cup port wine
For cake
100 gm flour
2 eggs
100 gm sugar
100 gm butter
1/2 tsp baking powder

Directions

1. Take all the ingredients for mixture in a covered vessel and mix them thoroughly. This should be done a month before the actual preparation of the cake and kept in a dark room.
2. After one month bring out the mixture.
3. In a bowl add flour, egg, butter, sugar and baking powder and mix them into a batter.
4. Add 300 gm of the mixture to this batter and mix well.
5. Now take this in a oven proof vessel and bake for 30-40 minutes at a temperature of 180 degree Celsius.
6. The cake is ready to be served.

Shukto

Ingredients

1 potato
1 sweet potato
1 karela
1 raw banana
5-6 bari
100 gm french beans
25 gm mustard paste
25 gm ginger paste
25 gm mustard oil
1/2 tsp turmeric powder
salt to taste

Directions

1. Cut and wash the vegetables and put them in turmeric water.
2. Heat mustard oil in a pan and add panch foran masala and ginger paste.
3. Cook till it gets golden brown.
4. Now add mustard paste and turmeric powder. Cook until the oil separates.
5. Add the vegetables and saute for 2 minutes.
6. Then add water and cook for a while.
7. Serve with hot rice.

Aloo Posto

Ingredients

3-4 chopped potatoes
3 tbsp poppy seeds
1 tsp turmeric powder
1 tsp cumin seeds
3-4 dried red chillies
salt to taste

Directions

1. Roast the poppy seeds for a minute and then grind them into a paste with some water.
2. Deep fry the chopped potatoes and set them aside.
3. Heat oil in another pan and add cumin seeds, turmeric powder and dried red chillies.
4. Stir well until they begin to crackle.
5. Now add the poppy seed paste and salt. Cook for 2 minutes.
6. Add the potatoes and some water and leave it to simmer for a while.
7. Serve with hot rice.

Mustard Chicken

Ingredients

1 kg mutton
300 gm chopped onions
20 gm ginger paste
25 gm garlic paste
50 gm chilli powder
1/2 tsp garam masala
100 gm dahi
50 gm mustard paste
200 gm mustard oil
salt to taste

Directions

1. Wash the mutton pieces and marinate them with ginger paste, garlic paste, chilli powder, garam masala powder, dahi, mustard paste, oil and salt. Keep them aside for an hour.
2. Heat mustard oil in a pan and stir fry the chopped onions for a while.
3. Add the marinated mutton pieces to the pan and saute.
4. After 15 minutes, add water and cover the pan.
5. Cook till the meat gets properly cooked.
6. Serve hot.

Rasmalai

Ingredients

1.5 litres milk
10 rasogullas
2 cups sugar
1 gm saffron
almond cut into slices
pista cut into slices
rose petals a few

Directions

1. Boil the milk in an oven till its volume reduces to half of the original.
2. Add sugar to the milk.
3. Stir the milk continuously until the milk reduces to half of the previous volume.
4. Now add the rasgullas and boil the milk for sometime.
5. Add the almond and pista.
6. Sprinkle saffron and rose petals on top and serve.

Mutton Kasha

Ingredients

500 gm mutton
1/4 cup mustard oil
1/2 cup grated onion
1 tbsp ginger garlic paste
1/2 tbsp turmeric powder
1 tbsp cumin seeds
500 gm curd
4 pcs clove
salt to taste
cardamom as needed
cinnamon as needed

Directions

1. Heat oil in a pan and add cloves, cardamom and cinnamon.
2. When aroma rises, add grated onions and fry them.
3. Now add the ginger garlic paste, turmeric powder and chilli powder and stir fry.
4. Add the mutton and saute for about half an hour.
5. Now add curd, cumin and salt and saute till the fat separates.
6. Cover the pan and and cook over low flame.
7. Serve hot.

Bhetki Paturi

Ingredients

60 gm Bhetki fish (fillet)
70 gm mustard oil
1 gm black cumin
5 gm turmeric powder
3 gm red chilli powder
salt to taste
banana leaf cut into 6-inch square pieces

Directions

1. Wash the fish fillets and cut them into square pieces.
2. Marinate the fish pieces with mustard oil, black cumin, turmeric powder, red chilli powder and salt. Keep them aside for a few hours.
3. Wrap them in banana leaves.
4. Now steam the wrapped fish pieces for 8-10 minutes.
5. The preparation is ready to be served.