Saturday, July 9, 2011

Doi Ilish / Hilsa


1 cup Yoghurt / Doi
 4 piece Ilish fish
 2 tsp Mustard Paste
 1 tsp Ginger & garlic Paste
 4 Green Chillies
 1 tsp kalo jeere
 Turmeric powder
 1 tbsp Mustard Oil
 Salt to taste
1 cup water


Clean & pat dry the fish . Marinate with salt and turmeric. Don't fry the fish.
Heat oil in a wok . Add kalo jeere , ginger garlic paste & green chillies & turmeric. Temper.
Add water & salt . When hot add the fish.
In a bowl mix doi & mustard paste.
When the fish is tender add the doi mixture .Cook for 5 mins.
Serve hot with rice.

Ilish / Hilsa Macher Paturi


Ilish 6 pieces
Mustard paste 4 tsp
Turmeric Powder
Green chilli paste from 4-5 chillies
Green Chillies slit 4
Banana leaves 6 pieces
Mustard Oil 50 ml
Salt to taste


Clean and dry the bananas leaves.
Mix the turmeric powder, green chilli paste, salt with mustard paste in a bowl .Now add mustard oil & mix . Put the fish in paste & marinate.
Brush the leaves with little oil and put the fish marinated with masala in middle.
Wrap each piece of fish with the banana leaf completely and tie with thread.
Put the wrapped fish in a metal tiffin box and put it in boiling water for 15-20 mins or if properly tied can directly put wrapped ilish  in same dish alongwith cooking rice.
In microwave taste will be different . Preheat to 160 degrees. Put the wrapped fish on a tray and bake.for  20 min.
Serve hot with rice.

Ilish / Hilsa Bhaja


Ilish cleaned & cut
Mustard Oil


Marinate the fish with salt & turmeric.
Heat oil in a karai.. Put the fish pieces in oil  gently while protecting your hands with all the spluttering.
Fry till light brown on both sides.
Serve with rice or eat simply as snack.

Thursday, July 7, 2011

Pui Dana Diye Chingri


1 cup pui dana
1/2 cup chingri / shrimps
1 cup sliced potato and pumpkin
2 onions
1 tbsp ginger garlic paste
4 green chillies
Turmeric powder
Mustard oil
Salt to taste


Clean the fish and marinate with turmeric and salt.
Heat mustard oil in a karai and fry the shrimps . Keep Aside.
Fry the onions , add ginger garlic paste , green chillies .
Add the potato and pumpkin with salt and turmeric.
Add pui seeds & 1/2 cup water.
Cook till  the vegetables sofen little and water dries up.
Now add the fried shrimp and cook for another few minutes.
Serve with hot rice.

Pui Chingri


500 gm pui saag chopped with steps
10 chingi/shrimps
4-5 green chillies slit
1/2 tsp paanch phoron
1 tbsp mustard paste
Salt to taste
Turmeric powder
Mustard oil


Clean the fish and marinate with salt and turmeric.
Heat oil in a karai .and fry the shrimps. Keep Aside.
Now temper the paanch phoron , chillies,mustard paste & turmeric.
Add the chopped leaves. Saute .Till the water dries up.
Add the fries shrimps and cook for few more minutes on medium heat.
Serve with hot rice.

Tuesday, July 5, 2011

Modur Pulao


Rice Basmati 250 gms 
Milk 4 cups
Sugar 1 cups
Saffron  2 gm 
Ghee 2 tbsp
Almonds  1/2 cup
Cashew nuts  1/4 cup 
Raisins 50 g
Coconut grated 1/4 cup
Cinnamon 23 
Cardamom 3 
Bay leaves (tej patta) 2
Cloves 4


1. Heat the milk in a heavy-bottomed pot.
2. Add rice  and cook on low heat till the milk begins to get absorbed.
3. Remove from heat, keeping the rice a little under done.
4. Transfer the rice to a large flat dish.
5. Add the sugar and mix well gently.
6. Soak the saffron in 1/4 cup hot water for 5 minutes.
7. Heat the ghee in a heavy-bottomed pot.
8. Lightly fry the dry fruits, coconut, cinnamon sticks, green cardamom, black peppercorns, and bay leaves.
9. Add the rice and saffron water. Stir well, gently.
10. Put a flat pan / griddle under the pot and cook covered, on low heat till a pleasant aroma emanates and the rice is done 

Friday, July 1, 2011

Gur Chawal


1 1/2 cup rice
1/2 cup Jaggery
1tbsp oil
3 cups water
4 small cardamoms
4 cloves
few raisins
1-2  bay leaf
1 tsp cumin seeds


Soak the jaggery in a cup of water for about half an hour.
Take rice and half cook with 2 cups water.
Simultaneously fry all other ingredients in hot oil.
Now open lid and add jaggery water.
Also add all the fried ingredients.
Cover the lid and let the rice cook fully which will be in 5-7 mins.
Turn off the flame and open lid after more 3-4 mins.

Mango Rice / Maamidikaya pulihora


Rice 1 cup
Raw Mango 1 cup grated
Cashews few
 Peanuts few
Chana dal 1 tsp
Urad dal 1 tsp
Slit green chillies 4
Curry leaves 5-6
Dried red chillies 2-3
Mustard seeds 1 tsp
Cumin seeds 1 tsp
Asafetida pinch
Turmeric 1/4 tsp
Salt to taste


Cook rice so that all grains are separate.
 Heat oil in a karai .
Add the dals , nuts, curry leaves. red chillies , mustard seeds, cumin seeds , green chillies.
Add asafoetida and turmeric.
Add grated mangoes , cook for just 2 mins.
Add salt and rice and mix well.

Thursday, June 30, 2011

Taler Bora


Tal sap from 5 kernels
Sugar  2 cups
maida  2 cups
Grated coconut 2 cups
Suji 2 cups
Bananas half dozen mashed
Oil for deep frying


Separate kernels from the fruit (Remove top portion of fruit & tear out the fibrous portion , kernels will come out)
Pour some water on kernel , rub it on some sieve or grater to squash out juice which will be thick consistency.
To this now add all above ingredients. Mixture should be of dropping consistency.
Heat oil in a pan 
Take a small amount of mixture and drop in oil in form of ball. Similarly add more balls.
Fry till golden brown .

Curd Rice

Ingredients :
1 cup boiled Rice
2 cups Yogurt (Curd)
2 tblsp Oil
Finely chopped Coriander leaves
1-2 Green Chilies
1 tsp Chana dal
1 tsp Urad dal
1 tsp Mustard seeds
1 1/2 tsp finely chopped Ginger
2 tblsp desiccated Coconut
1/2 tsp Salt
Method of Preparation :
In a saucepan heat 2 tbsp of oil.
Add mustard seeds to the oil.
When the mustard seeds start popping add chana and urad dal.
After a minute, add in the ginger, coriander and green chilies.
Saute them for a minute.
Add all to yoghurt.
Pour now on the rice and serve

Baigan Bharta


1 eggplant / brinjal
1/2 cup boiled Green peas
1 Onion, finely chopped
1 Tomato, finely chopped
2 Green chilli, finely chopped
1/2 tsp Garam Masala Powder
1/4 tsp Turmeric Powder
2 tbsp Vegetable oil
Salt to taste
Chopped green coriander leaves for garnishing 
Roast the brinjal over medium heat.
Once done, hold it under cold running water. Cool it and peel off the blackened skin.
Mash the flesh.
Heat oil in a  karai.
Fry onions over medium heat until light golden brown.
Add green chilli , turmeric powder, garam masala and salt and stir. Add tomatoes and cook until tender.
Add green peas and mashed eggplant. Stir well. Fry for few minutes over medium heat.
Put in a serving dish and garnish with coriander. 

Wednesday, June 29, 2011

Parshe Posto


Parshe Maach 4
Posto  2 1/2 tsp
kalo jeere 1/2 tsp
Paanch Phoron 1/2 tsp
Green chilli 3-4
Salt as per paste
Mustard Oil


Clean the fish .
Marinate  with salt and turmeic for 15 min.
Make paste of posto & green chillies .
Take oil in a karai and fry the fish.
Now in remaining oil fry kalo jeere , paanch phoron
Add green chilli and posto paste . Fry for 1-2 min.Add turmeric.
Add about 1/2 cup water. After its hot add the fried fish gently.
Add more 1 cup water  after few minutes and cover for 5 min to allow gravy to thicken.

Sohan Halwa


1 cup Milk
1 kg Sugar
1 tsp Kesar
2 litre Water
500 gm Ghee
100 gm Pistachio
250 gm Almonds
50 gm Cardamom
 500 gm Cornflour


Heat half of the water, add sugar and boil for 5 minutes.
 Add 1 cup milk and boil for 5 minutes. .
Dissolve the cornflour/maida in a little water. Add the remaining water and sugar syrup.
Dissolve 1 tsp kesar in warm water. Add to the cornflour mixture and cook over low flame.
When cornflour becomes thick , add 1 tbsp ghee. Continue adding Ghee slowly during cooking to prevent it from sticking to the pan. Stir it well.
As Ghee separates from the mixture. Add almonds, pistachio & cardamoms.
Grease a pan or tray with oil. Spread Halwa in it.
Garnish with almonds, pistachio and cardamoms. As it cools down, cut it into pieces and serve.

Tuesday, June 28, 2011

Calicut Halwa


Sugar 2 cups
All purpose flour 1 cup
Water 1/2 -1 cup
Cardomem seeds crushed 1 tsp
oil 500 ml


Mix the flour with 8 cups of water and leave it covered for a day. Remove the water from top and add new  again and leave it for one more day. Flour will start to ferment by this time. You may keep it refrigerated on the second day to prevent over fermentation.

Remove the water form top and filter out any lumpy portions from the flour paste.
Heat the oil  and keep it aside. Boil the sugar with 1/2 cup of water and add the flour paste and cardamom seeds.
Stir everything together and add the hot oil. Stir continuously on medium/high heat until the halwa separates from oil and starts to sticks together.
Continue stirring for two more minutes and transfer to a greased pan and add the coconut slices. Cool down and cut into desired size
.Oil will separate out and can be reused later. 

Banana Calicut Halwa


Ripe Banana 1 1/2
Sugar - 2 and 1/2 cups
Water - 1/2 cup
 Lemon juice - 2 tsp
Ghee - 3/4 cup
Cardamom powder - 1/4 tsp
 Cashews for garnish
All purpose flour - 3 tsp

Pressure-cook the bananas until soft. Remove the outer skin .
Mash the bananas to a paste in a  blender.
Make syrup of sugar by dissolving in 1/2 cup of water. It should be of string consistency. When this consistency is reached add the lemon juice and again allow it to reach the same thick consistency. To this add the mashed bananas.
To thicken the halwa, at this stage add flour dissolved in 1/4 cup water. Keep on stirring the mix to attain a thick mass. Add ghee little by little. When this becomes a thick mass add the cardamom powder.
Mix well and pour into a pan greased with ghee. Decorate with cashews.
 Enjoy when cool.

Monday, June 27, 2011

Tomato Rice

200 gm rice
1  onion
3  tomatoes
Coriander leaves

For seasoning:
Curry leaves
1 Tbsp urad daal
4-5 cloves
Cumin seeds(jeera)
garlic paste 1 tsp
Mustard seeds

For masala Powder:

1 Tbsp Coriander seeds
½ Tbsp Channa daal
1/2 Tbsp Urad daal
1/2 tsp Fenugreek seeds
2-3 dry red chillies
1 inch cinnamon piece


Cook the rice such that it is nice, fluffy and grains are separated. After the rice is cooked spread it out on a big plate to allow it to cool.
Dry roast the ingredients for masala and grind it to a fine powder.
Chop the onion and tomatoes into small pieces and keep aside.
Heat oil in a pan fry  jeera, mustard, curry leaves.
After the mustard seeds splutter, add asafetida, then the urad daal and fry until it turns golden brown.
Add the crushed garlic and fry until it turns light brown. Add the cloves and cinnamon.
Now add the chopped onion and sauté until it turns transparent. Add more oil at this time.
Add the tomatoes and salt and continue to mix, until the tomatoes are completely cooked and the water from tomatoes is gone.
Add the masala powder salt,  chillies. After the masala powder has mixed well, add the rice and mix.. Cover the lid and allow to cook for a while.
Garnish with coriander leaves. Serve Hot with  Raita.

Chinese Fried Rice

 2 cups cooked rice
 1 cups chopped vegetables
 1  onion chopped
 1  bell pepper/capsicum (cut in long strips)
 2 Tsp ginger garlic paste
2 Tbsp soy sauce
2 Tbsp tomato ketchup
1 Tbsp vinegar
 3 green chilies
Salt to taste

 Heat oil in a pan.
Add the chopped bell pepper first, salt and sauté until it slightly cooks, but still has that crunch to it. Keep aside.
 Similarly sauté other vegetables and keep aside.
 In the same pan, , put in the ginger garlic paste and cook until brown.
Next add the onions, slit green chillies and sauté until transparent.
 Add the soy sauce and mix well in oil.  Now add the vinegar and ketchup and mix well. Check for taste and adjust any of the sauces.
Add the sautéed vegetables and then the rice and mix well. Finally add the crushed/freshly milled white or black pepper.
 Garnish with chopped coriander .

Lemon Rice


2 cups cooked rice
1 tsp turmeric
½ cup shredded coconut
½ cup groundnuts
3-4 green chillies chopped
 Juice of a lemon
Chopped coriander leaves for garnishing
For Seasoning:
Mustard Seeds - 1 tsp
Urad Dal - 1 tsp
Channa Dal - 1 tsp
Dry Red Chilli - 3

Take a big plate and spread out the rice making sure there are no lumps. Add salt, mix and keep aside.
Take a heavy bottom pan, add oil on medium heat. Add mustard seeds and allow to splutter, next add the cumin seeds, curry leaves, asafetida. Mix well. Now add the peanuts, green chillies, both the daals and roast until the peanuts get crunchy.
Add the rice, turmeric and mix thoroughly. Cover the lid and let it cook for a while.
Finally add the coconut, chopped coriander leaves and juice of a lemon. Mix well. Serve hot.

Pudina / Mint Rice

200gm Basmati rice
1 cup mint leaves 1 small onion
1 cup veggies  (carrot/beans/peas)
6-8 cloves (slightly crushed)
1  cinnamon (slightly crushed)
2 Bay leaves
Jeera/ cumin seeds
¼ cup shredded coconut
3-4 green chillies
2 garlic pods
1 tsp fennel seeds
Handful of coriander leaves

Wash and soak the rice in water for 20 minutes.
Cut the onions into fine piece and keep aside. Chop the vegetables into small pieces. Chop the mint  as well.
Make a paste of coconut,chillies,ginger,garlic&coriander leaves.
 Fry the jeera, bay leaves, then add cinnamon, and cloves and stir well.
Add the chopped onion and stir until it softens a bit, now add the other vegetables and chopped mint.
Stir until the mint cooks a bit and emits its aroma. There is no need to wait until the vegetables are cooked.
Add the ground masala paste and mix until the raw taste of coconut, garlic is gone.
Add the raw washed rice,  water.
Add water according to vessel in which cooking , in a pan twice the amount of rice & in pressure cooker 1 1/4 .
Close lid when starts boiling. Decrease the flame . Take off after 10-12 mins .Open lid after more 5 mins.
  Mix well before serving. Serve hot with  raita.


1 kg  sucking mangoes
1 cup milk (optional)
approx 1 cup of granulated sugar

Wash the mangoes and press gently all over the skin to soften it a get the juices out.. Into a bowl, press out the  pulp / juice of the mango. Working with your hands and squeezing gently. Repeat with all the mangoes.  Once all the mangoes have been pulped, push the pulp through a soup strainer, stirring with a spoon .Add the sugar and milk and stir well. Taste and adjust the amount of sugar according to the tartness of the pulp. Chill for a couple of hours. Serve with  puri.