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.

Doi Hilsa

Ingredients

8 pcs Ilish fish (Hilsa Fish)
4 tbsp turmeric powder
100 gm mustard paste
2 cups yoghurt
salt to taste
mustard oil as needed
chilli as needed
coriander leaves as needed

Directions

1. Wash the fish pieces, marinate with salt and turmeric powder and keep them aside for half an hour.
2. Heat mustard oil in a pan and fry the fish pieces. Set the fish pieces aside.
3. Now heat oil in a pan and then add chilli.
4. Take a bowl and mix the yoghurt, mustard paste, chilli paste, salt and turmeric powder.
5. Now add the mix from the bowl to the pan and saute for a while.
6. Add the fried fish pieces to the pan. Also add some water.
7. Now cover the pan and cook in low flame.
8. Sprinkle coriander leaves on top and serve.

Prawn Malai Curry

Ingredients

6 pcs prawns
2 tsp onion paste
1 tsp chilli powder
1/4 tbsp turmeric powder
1 tbsp ginger paste
60 gm ghee
1 1/4 cup coconut milk
1 tsp garam masala
salt to taste

Directions

1. Marinate the prawns with turmeric powder, ginger paste and salt.
2. Heat ghee in a pan and add the marinated prawns to it.
3. Fry the prawns until they become red in color.
4. In another pan, add ghee and garam masala.
5. When the aroma rises, add the other ingredients and saute.
6. Now add coconut milk and salt.
7. Add some water and leave it undisturbed.
8. After 5 minutes add the fried prawns and stir for a few minutes.
9. Sprinkle some ghee on top and serve.