Chicken Stew

Ingredients :

Chicken pieces : 250 gms
Onion 1 medium size : chopped
Garlic 6 cloves : chopped
Ginger julien   :   1tsp
Cloves, Green Elachi, Cinnanmon : 2nos. each & crushed
Bayleaf : 1 no.
Whole black pepeercorn : 6 no.
Butter : 1tsp
Green Papia : 4 pieces
Potato : 2 (small)
Carrot and french beans :(Cut into pieces)
Flour :1 tsp
Oil :2 tsp
Salt, Black pepeer powder and a little sugar
Turmeric Powder (optional)

Procedure :

Heat 2tsp mustard oil in a  pressure cooker
Add crushed clove, cinnamon,  elaichi and black pepeercorn
Then garlic, onion and the vegetables & fry them together
Add ginger and the chicken pieces
Add salt and a little sugar
Saute' for 5 minutes
Add a little water and then bayleaf
Sprinkle a little turmeric powder (optional)
Cook under pressure for 2 mins
Now heat butter and fry flour in it.
then add the flour into the stewed chicken and stir to mix it uniformly.
Heat for 2 mins
Sprinkle  black pepper powder and serve hot with steamed rice.

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.