Begun Bhaja

Ingredients
Ingredients:

1 big size brinjal
1 teaspoon turmeric powder
oil to fry
Salt to taste

Steps:

Wash and cut the brinjals into half inch round slices.
Apply salt and turmeric powder.
Heat up the oil in a pot to smoking point.
Fry the brinjal pieces till crunchy and brown.
Serve hot.

Cham Cham

Ingredients:

Sugar: – 100 gms
Paneer (cheese) : – 200 – 250 gms
Water : – 1 cup
Maida (flour) : – 2 tea spoon
Saffron: – Some standard saffron
Cardamom powder : – ¼ tea spoon
Milk : – 100

Steps:

Take a pan; add 1 cup water in hit. Keep it on gas and add the sugar in it. Keep it on gas till it comes into syrup or becomes thickened.

Blend the paneer with flour of the maida. Now make the pieces of that mixture into a finger shape. Add those pieces into the sugar syrup.

Keep the above mixture to cool for some time and remove the finger shape maida pieces from the syrup.

Now take milk in a pan and add the cardamom powder and saffron into it.

Now add spread this milk on the every piece of cham cham.

Fulkopir Tarkari

- Cauliflower- medium sized, cut
- Peas- half cup
- Potatoes- 2 cut into medium size pieces
- Ripe Tomato- 2, chopped
- Masala (Cardamom pods- 2, Clove- 2 and Cinnamon sticks 2. All should be grinded together)
- Bay Leaves- 2
- Chilli Powder- 1 teaspoon
- Salt to taste
- Turmeric Powder- 1 teaspoon
- Ginger Paste- 1 teaspoon
- Cumin paste- 1 teaspoon
- Sugar- 1 teaspoon
- Cooking oil- 5 tablespoon

Steps:

Heat oil in a round bottomed frying pan. Lower the heat slightly and fry the potato and Cauliflower pieces Remove the Cauliflower and potatoes from the oil once they are brown in colour and tender.
Add the Bay leaves. Now add the cumin paste, ginger paste, tomatoes , chilli powder, sugar and salt. Stir fry it for about 5 minutes. Add the masala.Finally add the fried cauliflower, potato pieces and the peas and thoroughly stir it again. Add half cup of water and cover the lid of the pan. Allow it to cook until the potatoes and the cauliflower pieces are well cooked.
Serve with hot rice.

Chanar Dalna

Ingredients:
Ghee
Garam masala (cinnamon,green cardamom and clove)
Cottage cheese/chhana
Diced potato
Bay leaf
Green chili,
Pieces of cumin,
Ginger paste,
Roasted cumin powder
Salt to taste,
Sugar to taste,
Turmeric

Steps:
Heat ghee adding garam masala, bay leaf, green chili and pieces of cumin to it. Add potatoes and stir fry for some time. Adding ginger paste, turmeric and salt cook well. Add chili. Now add the chhana and a small amount of water. Keep it to boil till the potatoes get softened. Before removing from heat add sugar according to taste.

Dimer Devil

Ingredients

6-8 hard boiled eggs
1 boiled potato
2-3 tbsp onions, finely chopped
2 green chillies minced
2-3 tbsp chopped cilantro
1 tsp salt
1.5 tsp curry powder
1 tsp red chili powder
1 lime

For the batter

1 cup rice flour
Water as needed
1 tsp salt
Oil for frying

Steps:

1. Cut the eggs in halves and remove the yolks into the bowl.
2. Mix the potato, onions, green chillies, cilantro, salt, curry powder, red chili powder together till smoothly mixed.
3. Squeeze the lime juice on the mixture.
4. Fill the eggs with the mixture and shape into a rounded shape to cover the entire egg white.
5. Make a batter with rice flour and water to make a thick paste.
6. Heat the oil, and carefully dip each egg into the batter to coat uniformly.
7. Lower the eggs into the oil and cook on medium heat on each side for about 7-8 minutes till the eggs are well browned on each side.
8. Remove from the oil and drain on paper towels.
9. Serve hot with ketchup.

Kolkata Egg Roll

Ingredients 
 
1/2 cucumber
1 red onion
2 green chilies
2 tbspn oil
4 eggs
salt to taste
4 rotis
1/2 lemon


Steps:


1. Thinly slice cucumber, red onion and green chili pepper.

2. Beat the eggs in a medium bowl until fluffy. Add salt.

3. Place a large frying pan on heat and heat ½ tbsp of oil.

4. Pour ¼ egg mixture into the frying pan and swirl it immediately to form a roti size omlet. Before the egg sets, place a roti on the egg and press it gently. Flip the roti when the egg is done and cook for a few seconds.

5. Remove the roti from the frying pan and place on a board with the egg side up.

6. Divide the sliced vegetables into portions. Line up one portion of the vegetables in the center of the roti. Squeeze out some tomato sauce. Add a little lemon juice.

7. Roll up the roti with the vegetables in the center. Wrap up the roll into lunch paper or greaseproof paper to hold it together. Repeat for the remaining egg mixture, rotis and vegetables ingredients.
8. Serve with Ketchup.

Begun Bahar

Ingredients:
 Brinjals: 250 gm
Peanuts: 50 gm
Finely chopped Fenugreek leaves (Methi):500 gm
Finely chopped Tomatoes: 1 tbsp
Ginger paste: 1/4 tbsp
Turmeric powder : 1/2 tsp
Chilly powder : 1/2 tsp
Cumin powder : 1/2 tsp
Coriander powder : 1/4 tsp
Finely grated Khoya : 3/4 tbsp
Oil : 2 tbsp
Salt & Sugar to taste

Prepararion:

1.First of all chop the brinjals into medium pieces.
2. Crush the peanuts with 1 tbsp of water into fine paste.
3. Heat oil in a kadai and fry the brinjal pieces over medium heat until half done.
4. Add the fenugreek leaves or the methi pata and mix well.
5. Then prepare a paste with ginger, turmeric, chilly, cumin, coriander powder and water.
6. Pour the above prepared paste to the fenugreek leaves with tomatoes, mix well and fry until the masalas are well blended.
7. Add the peanut paste, salt and sugar, mix well.
8. Cook until the brinjals are soft and it becomes a little dried up.
9. When done, remove from the fire and sprinkle with khoya.

Batata Vara

Ingredients

 4 large potatoes
6 cloves garlic
2 inch ginger
4 green chillies
1 lime; juiced
2 tbsp chopped coriander
salt to taste

for Batter
1 cup chickpea flour; besan
3/4 cup water
1/3 tspn baking soda
salt to taste
Oil for frying

Steps:

1. Wash and peel the potatoes , boil and roughly mash.
2. Puree the garlic, ginger and chillies with the lime juice
3. Add to the potatoes with the coriander and salt, mix
4. Make lime sized balls.
5. To make the batter add the flour, salt and baking soda in a bowl, add the water in slowly mixing it well. The batter should be like a pancake mix.
6. Heat the oil in a frying pan / karai / small wok, dip the potato balls in the batter and deep fry.

Hara bhara Kabab

Ingredients:
500 gms boiled potatoes
100 gms boiled green peas
100 gms boiled spinach
2 tbsps chpped coriander (dhania)
1 tbsps chopped green chillies
1 tbsp chopped ginger
1 tsp chaat masala
salt to taste
2 tsp cornflour
oil for deep frying

Steps:

Peel and grate boiled potatoes.
Mash boiled green peas.
Squeeze out excess water from spinach and chop finely.
Mix grated potatoes , peas and spinach.
Add chopped green chilies, chopped coriander,ginger, chaat masala and salt.
Add cornflour for binding.
Divide the mixture into 25 equal size portions.
Shape them into a ball and then press it between your palms to flatten it. Heat oil in a kadhai deep-fry in hot oil for 3-4 minutes.
Serve hot.

Pineapple and Raisins Chutney

  Ingredients:
Pineapple  1kg
Citric Acid  few drops
Sugar  400gm
Raisins 100gm
Whole Jeera  1tsp
Oil  50ml
Maida  25gm
Turmeric Powder  1/2tsp
Salt to taste

Steps:  

 Scrape the pineapple in a bowl and keep aside.
Heat oil, crackle jeera, then add the pineapple, citric acid, turmeric powder, sugar, mix maida for thickening, stir well and cook for 5 to 10 minutes
Cool and serve.

Aamsatta khejurer chutney

Ingredients:

Aamsatta  400gm
Dates  400gm
Panch Phoran  1tsp
Whole Red Chillies  4
Sugar  400gm
Maida  25gm
Tamarind  50gm
Oil  50ml
jeera powder 1tsp
Salt to taste

Steps:  
 Deseed dates, cut amsatta in cube size and keep aside.
Heat oil, crackle panch phoran, whole red chillies, then add water and boil it when it boils add jeera powder, sugar, tamarind water, salt, amsatta and dates,
 Cook for 5 to 10 minutes and mix maida for thickening, mix little chilli powder, cool it and serve.

Potoler Dorma

Ingredients:
 
4 large potol
Oil to fry
Salt to taste
1 tsp Sugar
1 tsp turmeric

Ingredients for filling:

½ cup of grated coconut
2 tbsp chopped cashew nut
1 medium size potato
1 tbsp roasted powder of cumin 1 tsp mango powder (amchur)
Sugar to taste
Salt to taste

Ingredients (for gravy):
½ tsp of asafoedita/ hing powder
1 tsp cumin powder
1 tsp coriander powder
1 tsp red chili powder
3 tbsp curd
1 tsp garam masala powder
Salt to taste
Sugar to taste

(Mix all ingredients to a smooth paste and keep aside)

Steps:

Scrape potol well.
Cut one side of mouth of potol and scoop out pulp with the help of a tea spoon or knife.
Marinate potol with salt and turmeric for 2 mints
Heat 1 tbsp oil and fry grated coconut lightly
Mash boiled potato
Mix fried coconut with mashed potato, chopped cashew nut, mango powder, roasted spice powder, salt and sugar to taste.
Stuff mixed ingredients in each of every potol.
Close the mouth with gram flour dough and tie a thread (if necessary)
Heat oil and fry them in slow four till potol turn golden brown.
Keep stuffed and fried potol aside.
Heat oil and put the fire slow.
Add mixed gravy paste and sauté.
Add half cup of water and let the gravy boil.
Add fried stuffed parwal and mix well with gravy.

Bhetki fry

Ingredients:
 
350 gm Bhetki Fish
Salt to taste
1 tsp Turmeric Powder
1 tsp Amchur Powder
1 Lemon
2 tbsp Cornflour
Water as required

Steps:

Clean and pat dry the fish. Marinate with spices.
Put the cornflour with water into the the container to make a batter .
Heat oil in non stick kadai and mix the fish with batter.Deep fry .
Serve hot.

Tilapia curry

Ingredients:

500 gm Tilapia Fish
1 Medium Size Onion
1 Tomato
Salt to taste
Sugar to taste
1 tsp Cumin Seeds
2 tsp Fish Masala
2 Green Chilly
2 tsp Turmeric Powder

Steps:

Make a paste of onion with green chilly and another paste of tomato
Deep fry the fish.
Heat oil in kadai then add cumin seeds to crackle in oil. Put onion and fry it until it browns then add all the spices and tomato paste . Now pour fish with water .Cover the lid and boil for 10 mins.
Serve with hot rice.

Baked Tilapia

Ingredients:

3 Tilapia Fish Filet
1 Onion
1/2 Tomato
Salt
Turmeric Powder
1/2 Capsicum

 Steps:
Take the good pieces of fish and clean it with water pat it dry
Marinate with salt and turmeric powder.
In Oven put it for 400 F for about 15 mins and then turn upside down and bake for additional 15 mins.
After baking take it out and put butter on it.
Fry the onion, tomato, capsicum and green chilly until it brown. Use them as topping n garnishing
Serve.

Rui maacher phulcopi diye jhol / Rohu with Cauliflower

Ingredients:

6 pieces of Rohu fish
1 small cauliflower
4 small or 2 medium Potatoes
1/2 tsp cumin seed
1 tsp cumin Powder
2 tsp coriander powder
3/4 tsp turmeric for the curry "jhole" &
about 2 tsp to coat the fish before frying them
6 tbsp oil for frying the fish
2 tbsp for the Curry
Water

Steps:

1. Wash the pieces,  pat dry. Rub with salt and turmeric .
2. Heat oil in a kadai / wok till it smokes.
3. Add the pieces into the oil a few at a time.Fry.
4. Slice the cauliflower into  florets,  and then fry.
5. Cut the potatoes into cubes. .
6. Heat oil in a kadai. Add cumin seeds. When they crackle, add the cubed potatoes. Fry for a while.
7. Add the cumin, coriander & turmeric powders. Season with salt.
 8. Add Wate to make the curry About 1 large cup. Cover and lower flame.
9. When the potatoes are nearly boiled, the water reduced, add the cauliflowers, the fish and 3-4 slit green chillies Adjust the water for the curry...you might have to add some more. This is after all a curry.
10. Add a pinch of sugar
11. Cook over high flame for 5 minutes.
12. Serve with hot rice.

Koi Maacher jhol

Ingredients:

250 gm Koi Fish
Salt to taste
A pinch of Sugar
1 tsp Turmeric Powder
1 tsp Cumin Seeds
1 tsp Cumin Powder
1 tsp Coriander Powder
1 Potato
2 Green Chilli
1 Tomato
1 tsp Ginger Grated / Paste
1 Small Size Cauliflower

Steps:

Wash & Clean  the fish.
Cut potato into lengthwise and cauliflower and tomato into medium pieces.
Fry the fish and keep it aside.
Heat oil in kadai then add cumin seeds and green chilly to crackle in oil.
Then add potato and cauliflower . Fry it well.
Add 1tsp cumin powder , 1 tsp coriander powder , a little turmeric,1 tsp ginger grated, salt , a pinch sugar and small size tomato. Stir well and add water as required. Lastly add the fried fish. Cover the lid for 5-10 mins .
Serve hot with rice.

Bok Ful Bhaja

Ingredients:
4 Bok-Ful
1/2 cup Besan

Salt to taste
1/2 cup Rice Flour

Steps:

Take the good pieces of bokful.
Make a paste of besan, salt, rice flour and water and apply it
Heat oil in pan and fry it.
Serve it hot.

Chingri Macher Malaikari

Ingredients:

Good size Shrimps / Chingri
Coconut Milk
Mustard Seeds
Green Chilly
Salt

Steps: 
 
Take the good size  pieces of fish and clean it with water & dry.
Heat oil in non stick kadai and shallow fry the fish.
Put the coconut milk  in the fried shrimp. Then add the mustard seeds paste .
Add green chilly and salt . Bring to a simmer. Cover, lower the heat and simmer gently for 5-8 minutes
Serve hot with hot steamed white rice.

Mochar Ghonto

Ingredients:

Mocha (Banana Blossoms) - 1 large
Potato - 1 medium (100 grams), diced in small cubes
 Jeera seeds - 1/4 tsp
Bayleaf/ tej patta - 1 medium
Cinnamon - 2 inch, broken in 2-3 pieces
Cardamom / elaichi - 4 broken
Ginger - 1 tsp, grated
Cumin powder - 2 tsp
Turmeric - 1/4 tsp
Salt - to taste
Sugar - 1tsp
Green chillies - 2 slit
Ghee - 1 tsp
Oil

Steps:

Remove the blossoms after peeling away the outer leaves and clean. Chop finely.

Bring to boil 2 cups water with a pinch of salt and turmeric. Add the chopped blossoms and cook covered for 15 minutes.

Drain water and using a slotted spoon squeeze out the water completely on a colander. At this stage the quantity of blossoms is approximately equal to 1 cup. Keep this aside.

Fry potatoes till light brown and keep aside.

Heat 4 tbsp oil in a kadhai. Add bay leaf, cardamom, cinnamon, and cumin seeds. Fry till the cumin seeds turn dark brown.

Add ginger, turmeric, and the cumin powder (dissolved in 2 tbsp water). Fry for 1 minute.

Add the blossoms, mix well and fry for 2 minutes on medium heat.

Add the fried potatoes, salt, and sugar. Mix well and add in 1/4 cup of water. Simmer for few minutes .

Let cook for another 3 minutes. Then add the green chillies and ghee, remove from the heat.