Chicken Lemon Coriander Soup

Ingredients :

Boneless Chicken : (100 gms) thinly sliced, marinated with salt, black pepper and soya sauce
Sweetcorn : (25gms) boiled and made into paste
Garlic : finely chopped (1tsp)
Ginger julienne (1tsp)
Onion : finely chopped (2 tsp)
Green chilly : finely chopped (1tsp)
Fresh Coriander :( finely chopped,  1cup)
Lemon juice ( 4tsp)
Black pepper powder (2tsp)
Butter : 1 tsp

Procedure :

Heat butter and fry onion, garlic together
Add the marinated chicken and the sweetcorn paste into it
Add 2 cups of water and bring it to boil.
Add the ginger julienne, green chillies and coriander
Finally add the lemon juice and sprinkle black pepper powder on top

(This recipe serves for two )

Chilly Prawn with Baby Corn

Ingredients :

prawn (250 gms)
egg white (one)
baby corn (100 gms, chopped)
one large capsicum (chopped)
green chillies (cut into slits)
garlic (finely chopped - 2 large tbsp)
cornflour
soya sauce
black pepper
salt and a little sugar
refined oil

Procedure :

Marinate the prawns in soya sauce, salt, and black pepper powder, for half an hour.
Heat refined oil in a wok, and stir fry the baby corns and keep aside.
Mix 1 egg white and 1 tsp corn flour with the marinated prawn.
Deep fry the prawns. Keep aside.
In the remaining oil, add chopped garlic, chillies, capsicum, and the baby corn.
Add a little sugar, 2 tbsp soya sauce
Add 1 tbsp corn flour in water,  pour it into the wok and stir
Finally add the fried prawns and mix them all together.
Serve hot with noodles or steamed rice.

Fish Folder

Ingredients :

For the Pan Cake Batter:

Flour 1 Cup
Egg 1
Milk 1/2 Cup
Pinch of Baking Powder
Pinch of Salt
Refined oil

For the Pan Cake Filling

Fish (Rui/ Katla) 200 gms. marinated with a pinch of salt and turmeric powder.
Grated Carrot 4tbsp
1 Potato (boiled& mashed)
Finely Chopped Onion 4tbsp
Finely Chopped Garlic, Ginger, Green Chillies, Coriander Leaves - 2 tsp each
Lemon juice
Garam Masala Powder 1/2 tsp
Ghee 1tsp
Mustard oil 2 tsp
Salt and Sugar as per taste

Procedure:

Boil the marinated fish  with just the right quantity of water, till there is no more water left in the vessel. De-bone the fish using your hands.  Add 2-3 drops of lemon juice into the fish and keep aside. Fry the onions in mustard oil till golden brown in a wok. Add the garlic, the ginger, the green chillies, and then fry for 5 minutes. Now add the finely chopped coriander leaves and the grated carrot, and finally the boiled and mashed potato.. Finally Add the de-boned fish. Saute for 5 minutes. Add 1 tsp sugar, salt (to taste), ghee and  garam masala powder. Spread the mixture on the wok so that it gets completely dried.

Now for the pancake, heat a nonstick frying pan and grease it with 1/2 tsp refined oil. Pour the pan cake batter with the help of a serving spoon and spread uniformly in a low flame. Turn upside down. Now place the fish filling inside the pan cake and roll it like a "Patisapta".

Fish Croquette

Ingredients:

fish (preferably rohu) : 250 gms (makes 12 pcs)
onion (finely chopped) : 1 cup
garlic, ginger and green chilllies  (finely chopped) : 2 tsp each
tomatoes (finely chopped) : 3 tsp
carrot (grated) : 1/2 cup
capsicum (finely chopped) : 1/2 cup
lemon juice : 1 tsp
salt and sugar, turmeric powder (to taste)
2 eggs : well beaten
refined oil : 250 ml
garam masala
bread crumb

Procedure:

Marinate the fish with salt, a pinch of turmeric powder, and lemon juice for 15 minutes. Boil the fish, with just the right quantity of water, till there is no more water left in the vessel. De-bone the fish using your hands. Keep aside. Fry the onions in 2 tsp refined oil, till golden brown in a wok. Add the garlic, the ginger, the green chillies, and then fry for 5 minutes. Now add the finely chopped tomato, and the grated carrot, and finally the capsicum. Finally Add the de-boned fish. Saute for 5 minutes. Add 2 tsp sugar, salt (to taste), and a pinch of garam masala. Spread the mixture on the wok so that it gets completely dried.
Now shape the dried mixture in any desired form with your hand, coat them with beaten egg and then with bread crumbs. Fry the croquette in refined oil till brown.

Fish Envelope

Ingredients:

fish (preferably rohu) : 250 gms
onion (finely chopped) : 1 cup
garlic (finely chopped) : 2 tsp
ginger (grated) : 2 tsp
green chillies (finely chopped) : 2 tsp
tomatoes (finely chopped) : 3 tsp
carrot (grated) : 1/2 cup
capsicum (finely chopped) : 1/2 cup
lemon juice : 1 tsp
salt and sugar, turmeric powder (to taste)
flour : 500 gms
refined oil : 250 ml
baking soda
garam masala

Procedure:

Marinate the fish with salt, a pinch of turmeric powder, and lemon juice for 15 minutes. Boil the fish, with just the right quantity of water, till there is no more water left in the vessel. De-bone the fish using your hands. Keep aside. Fry the onions in 2 tsp refined oil, till golden brown in a wok. Add the garlic, the ginger, the green chillies, and then fry for 5 minutes. Now add the finely chopped tomato, and the grated carrot, and finally the capsicum. Finally Add the de-boned fish. Saute for 5 minutes. Add 2 tsp sugar, salt (to taste), and a pinch of garam masala. Spread the mixture on the wok so that it gets completely dried.

Knead the flour with 4 tsp refined oil, a pinch of salt, 1/2 tsp baking soda, and some water. Cover the dough with a thin wet cloth for 1 hour. Make 12 small flour balls from the kneaded dough, and roll into the shape of thin puris. Place 2 tsp of the fish mixture inside each of the puris and fold. Deep fry these envelopes in refined oil over a low flame.

Serve hot with ketchup/chutneys as a snack

Fish Mould

Ingredients 

Fish ( Rui/ Katla or Becti) 100gms
Finely chopped onion  2tbsp
Ginger- Garlic-Green chilly paste 2tsp
Finely Chopped Coriander
Grated Carrot 4tsp
Greenpeas 1/2 cup ( perboiled )
One Small Potato boiled & mashed
One Egg ( well beaten)
Refined oil 2tsp
Mustard oil ( very little)
Butter to grease the mould
Salt, a little sugar and a very little turmeric powder
Fresh Lemon Juice 1/2tsp
Two Cheese cubes ( grated)

Procedure 

Marinate the fish with little salt, turmeric powder and shallow fry in mustard oil  and de bone the fish. Heat refined oil in a pan and fry onion till brown. Gradually add Ginger-garlic-green chilly paste followed by mashed potato, fish paste, carrot, green peas. Add a little sugar. Sprinkle finely chopped coriander leaves and lemon juice. Then add the beaten egg and mix them well . Your fish cake mix  is ready.
Grease a mould with  butter. Add the fish cake mix and add grated cheese from top. Cook for 20 minutes under pressure cooker.
Keep aside for another 5 minutes outside the cooker.
Turn the mould upside down and serve hot.

Topse Fry / Fried Mango Fish

Ingredients:

Topse mach (mango fish) : de-scaled and cleaned thoroughly, marinated with salt and a pinch of turmeric powder and lemon juice.
Green chillies, garlic and ginger (ground together into a coarse paste) required to marinate the fish.
For 4 pieces of fish 4tsp paste is required to marinate .
Gram flour (Besan) and rice flour : well beaten in a pan with cold water to make a thin paste adding salt, red chilly powder, turmeric powder, kalojeera and 1tsp kusksus (posto or poppy seeds).
Mustard oil for frying.

Procedure :

The fish is marinated with the chilly-garlic-ginger paste for at least 1 hour.
Heat oil in a pan and coat each fish in the batter (previously made from besan) and deep fry till golden brown.

Mach Patoler Dolma / Dorma

Ingredients:

Large Patol (parval): 4
Fish: 200 gms.
Onion : 4tbsp.
Finely chopped ginger, garlic and green chillies - 2 tsp each
Garam Masala powder : 2tsp.
Ghee : 2tsp.
Raisin, Chopped Cashew nuts - 4 tsp
Mustard oil
Salt, Sugar and Turmeric powder

Procedure:

Scrape the Patol lightly with the help of a scraper. Scoop the seeds out with the help of a long thin object like a knitting needle. Wash and shallow fry the patol in a wok till light brown in colour.
Marinate the fish with salt, a pinch of turmeric powder, and then boil the fish, with just the right quantity of water, till there is no more water left in the vessel. De-bone the fish using your hands. Keep aside.
Fry the onions in 2 tsp oil, till golden brown. Add the garlic, the ginger, the green chillies, and then fry for 5 minutes. Finally Add the de-boned fish. Saute for 5 minutes. Add 2 tsp sugar, salt (to taste), a pinch of garam masala, ghee, raisins and cashew. Spread the mixture on the wok so that it gets completely dried.
Now take each scooped patol and fill it completely with the fish stuffing. Heat the wok and pour a little oil. Arrange the patols slowly and cook in a low flame.

Mexican Egg Fritata

Ingredients :

Egg - 4
Boiled chicken pieces - 1 cup
Stir-fried prawns - 1 small cup
Grated cheese cubes - 2
Chopped Onion - 1 cup
Chopped Tomato - blanched - 1 cup
Finely chopped ginger - 1 teaspoon
Finely chopped garlic - 2 teaspoons
Finely chopped parsley or oregano
Paprika powder and red chilli flakes
Refined oil and salt
Procedure :

Heat oil in a non-stick pan. fry the onion  and tomatoes. then add garlic and ginger and oregano. Add the chicken pieces along with prawn. Saute for two minutes. Cover the mixture with 4 eggs (beaten). Sprinkle grated cheese, paprika powder and red chilly flakes. Close the lid and simmer for 5 minutes, till the egg settles and cheese melts. Remove from heat. Cut into wedge-shaped slices, like a pizza and serve hot.

Egg Devil

Ingredients :

Boiled egg (cut lengthwise in 4 pieces)
Boiled potato (mashed)
Salt, Black pepper powder, Red Chilly powder
Lemon juice.
Ginger (grated), Garlic (finely chopped) and Green chillies (finely chopped)
Bread crumb.
One egg (well beaten ) and mixed with corn flour.
Refined oil ( for frying )

Procedure :

Mix mashed potato along with salt, black pepper powder, red chilli powder, ginger, garlic, green chillies and lemon juice. Make small balls. Wrap each egg piece with the flattened potato balls, coat it with beaten egg-cornflour mixture, and then with bread-crumb smoothly. Deep fry in refined oil till golden brown.
Serve as a evening snacks with tomato ketchup/salad/mustard.

Egg Roll / Mughlai Paratha

Ingredients :

Egg (I use one egg to make 2 rolls or 2 parathas )
Maida ( to make a soft dough using a pinch of salt and water )
Finely chopped onion, green chillies, capsicum, carrot and cucumber.
lemon juice ( a must!!!)
Black peeper powder.
Tomato ketchup.
Refined oil for frying.

Procedure :

Knead the maida with water and a pinch of salt and cover the dough with a soft wet cloth for an hour. Then add 1 tsp oil from top and knead it again to make it soft. Make balls (3 inches diameter) from the dough. Roll it using dry flour .You can roll them in two ways. If you make egg roll then the roti will be of traditional size ( 6 to 7 inches diameter) .If you make mughlai paratha (Egg paratha ) you have to make it large enough( approximately of 8 inches ) to ensure that the paratha is like a rumali roti (as thin as a paper or hanky!!!) .

Beat the eggs in a large bowl. Add a pinch of salt and a little water.

Take all the finely chopped vegetables in a large platter and add salt, lemon juice, black peeper powder and tomato ketchup. Mix them thoroughly.

Heat a tawa. Add 2 tsp oil and 2 tbsp of the beaten egg. Place the paratha over it and press. Turn it upside down and fry till golden brown in colour. Arrange all the egg rolls on a platter and stuff each of them with the veggies. Roll it and serve hot.

If you want to make Mughlai paratha,  first place the paper thin paratha on the tawa. Then add 2 tbsp beaten egg and 2tsp chopped veggies inside. Fold the paratha in a traingular fashion and fry it with refined oil till golden brown.

Fish Pulao

Ingredients:

Rui Mach (Rohu fish): 500 gms (cut into cubes, marinated with salt and turmeric powder)
Basmati rice : 500 gms (soaked in water and dried for one hour)
Ghee : 6 tbsp and Mustard oil : for deep frying the fish cubes.
Garam Masala : cloves, green cardamom, black cardamom, cinnamon, nutmeg, javitri, sha-jeera, sha-marich (roasted and coarsely ground)
Kismis and kaju: as per choice.
Ginger and red chilly paste : 2 tsp.
Finely chopped onion : 1 cup.
A few cloves of garlic (finely chopped) and bayleaf

Pinch of turmeric powder, in lieu of the artificial yellow, kesari, colour
Salt to taste  and Sugar : 4tbsp.

Procedure :

Deep fry the fish cubes in mustard oil and keep aside.
Heat 2 tbsp. ghee in a handi. Add chopped garlic, onion and fry till golden brown. Now add the ginger-chilly paste, a few bayleaves and 4tsp coarsely ground Garam masala. Saute for 2 minutes and add the fried fish cubes. Mix well and keep aside. Ensure that the fish cubes retain their identity ... that is they do not crumble.
In the same handi, add 2 tbsp ghee, 2 tsp coarsely ground Garam masala and the Basmati rice along with kaju and kismis. Fry them over a low flame. Add salt and a pinch of turmeric powder. Add water from top which is just sufficient to cook the rice (as a rule, keep the water level close to a couple of inches deep). Add the fish along with the masala mixture and sugar when the rice is nearly cooked. Do not stir.
Add the remaining ghee and garam masala. Close the lid of the handi. Serve after one hour.

Mutton Monohara

Ingredients :

Mutton : 500 gms
Fresh curd : 100 gms.
Ginger paste : 2 tsp
Garlic paste : 2 tsp
Red chilly powder : 2tsp
Onion : 100gms, fineley chopped length wise
Special MUTTON MASALA : made with slightly roasted and coarsely ground cloves, cinnamon, cardamom - both the green and black variety, black peeper, shah jeera, white pepper, nutmeg (jayphol) and javitri (jayeetree)
Butter : 4tbsp
White oil of any kind : 2tsp
Bayleaf : A few
Whole red Chillies
Whole Black pepper
Sugar and Salt to taste

Procedure:

Marinate mutton in curd, special MUTTON MASALA, salt, sugar, ginger-garlic paste, chilly powder, whole red chillies and whole black pepper for two hours.
Cook the mutton in a pressure cooker, only in the marinade -- without adding any additional water for 20 minutes.
Fry the chopped onion in the ghee-oil till golden brown and keep aside.
Fry 2tsp maida in 1tsp butter; let it cool and make a fine paste with 1cup water.
Pour it into the mutton mixture. Bring it to boil and stir so that no lump is formed.
Sprinkle the fried onions on the cooked mutton.

Special Egg Curry

Ingredients :

Duck Eggs : 4 (boiled)
Onion : 1 large (grated)
Ginger-Green Chilly paste (2tsp)
A thick paste: made from 4tsp kuskus (posto), 8 Cashewnuts
Curd :2tsp.
Green Cardamom : 3-4
Refined oil
Green Chillies (for garnishing)
Salt and Sugar to taste
Procedure :

Heat oil and fry the boiled eggs for 2 minutes. Add green cardamom and the grated onion and fry till brown. Add salt, sugar, ginger-chilly paste and the curd. Saute for 3-4 minutes. Add the kuskus-cashew nut paste and a little water. Bring to boil. Then add the fried eggs. Sprinkle green chillies.

Prawn Malai Curry

Ingredients :

Prawn: shelled, deveined and cleaned thoroughly - 500 gms
Coconut: grated and ground in a mixer with green chillies, nutmeg and javitri. - 4 tbsp
Ghee and Mustard oil
Ginger (1 tsp), Onion (2 tsp), Garlic (1 tsp) paste
Garam Masala: Coarsely ground
Green Chillies
Kismis and Bay leaf
Salt, Sugar and Turmeric powder

Procedure :

Heat oil in a pan. Fry the onion paste till golden brown. Add garlic and ginger paste, bayleaf, and a hand full of kismis (rasins). Saute for a few minutes. Add the coconut paste along with salt and sugar as per choice. Sprinkle turmeric powder into the mixture. Add the Prawns. Fry them in the thick gravy for five minutes. Add a little water and bring it to boil. Add ghee on top along with Garam Masala. Garnish with green chillies.

Aloo Posto with Shrimps

Ingredients:

shrimp (shelled, deveined, and cleaned) - 100gms
posto (kus-kus) - finely ground with a few green chillies and water - 50 gms

potato - diced
patol (parwal) - finely chopped
jhingey - chopped
paanch phorone (a combination of five spices - kalanji, cummin, fenugreek, saunf, mustard)
mustard oil
green chillies
salt and turmeric powder

Procedure

Heat mustard oil, and add add 1tsp paanch phorone to splatter. Then add all the vegetables. Fry them for 10 minutes. Now add the shrimp, salt and turmeric powder, and simmer for another 10 minutes. Do NOT add ANY water. Pour 2 tbsp mustard oil, and add the slit green chillies, when the potato is completely cooked.

Serve hot with rice.

Becti Tef-flora / Bhetki paturi

Ingredients:

Becti fish, cut into 4 in. x 4 in. thick fillets
Pui leaves or any other edible greens, excluding spinach (too soft!)
Green-fish paste : made by coarsely pasted mustard, ginger, garlic, green chillies, coriander leaves, and a few spring onions.
Salt, a pinch of turmeric powder, lemon juice
Mustard oil for shallow frying



Procedure:

Marinate the Becti fillets with salt, turmeric powder, lemon juice, and the special green-fish paste for at least two hours.
Take a wide-non stick (teflon coated) skillet, and grease it with 1 tsp mustard oil to allow seasoning.
Place each of the marinated becti fillet inside a green leaf (preferably Pui leaf), brush it with 1/2 tsp mustard oil, and fold the leaf in a triangular fashion (much like a betel leaf). Ensure that the leaf doesn't open up by pricking through the folds with wooden toothpick (plastic ones may melt). Place these folded fish fillets, four at a time, on the non stick skillet. Apply high heat initially, and then shallow-fry over a low flame. Turn over when the lower face is cooked. Ensure that the interior gets fully cooked WITHOUT the green colour fading away.
Serve with hot rice and mustard.



Note that the green leaf used here is edible, and so it can be consumed along with the fish unlike the paturi. Moreover the masala-tang, and the taste of the fish, along with the nutritional value is entirely preserved.

Shorse Kankra / Mustard Crab

Ingredients:

crab (cleaned in running water, and cut, marinated with salt and turmeric powder)
mustard paste
red chilly powder
green chillies
mustard oil
salt to taste
a pinch of turmeric powder

Procedure:

Take a large pan, add the marinated crab, along with mustard paste, red chilly powder, and green chillies, salt, and a little turmeric powder. Pour water so as to submerge the crabs completely. Cover the pan, boil the crab till it is completely cooked. Add slit green chillies and mustard oil on top.

Serve hot with rice.

Shorshe Eelish / Mustard Hilsa

The hilsa or eelish is one of the most loved fishes to Bengalis and Bangladeshis. Found in the tidal estuaries in and around the Ganga-Brahmaputra delta, this fish can be eaten in a variety of forms - smoked,  fried, steamed, or even baked (inside leaves of the banana plant). These fish breed during the monsoon season, and are generally caught at the same time. Eelish eggs are a delicacy too.

Ingredients :

Eelish fish
salt and turmeric to marinate
mustard oil
green chillies
mustard paste







Procedure :

Marinate the fish steak with salt and turmeric powder. Heat the wok. Add 1 tsp mustard oil. And arrange the marinated fish steaks. Simmer for 2 mins. Add the mustard green chilly paste to it. Then add salt, and water. Boil for 5 mins. Add enough slit green chillies and 2 tbsp mustard oil. Boil for another 2 mins. Remove from heat.

Mango Mourala

Ingredients:

Green Mango : 1 large (grated)
Green Papaya : Same quantity as that of the green mango (grated )
Mourala fish : 250 gm. (cleaned, washed and marinated with salt and turmeric powder)
Mustard oil for frying.
Sugar : 100 gm
A few red chillies and Mustard seeds for CHAUNK (phoron)
Salt and turmeric powder

Procedure:

Fry the Mourala fish in hot mustard oil till crispy. Keep aside. In the same oil, add mustard seeds and red chillies to splatter. Add grated mango and papaya into it. Then add salt, sugar and a little turmeric powder. Now add water. Bring to boil. Then add the crispy fried fish on top of it.
Serve cool as a relish with rice on a hot summer noon.