Strawberry and Cream

Ingredients

  • 400 ml Amul cream
  • 12 strawberries
  • 4-5 tbsp sugar

Method –

  1. Blend 4 strawberries into a fine purée
  2. Chop 6 strawberries into small pieces
  3. Pour the strawberry purée into the cream
  4. Whip the cream and sugar with an electric beater for 5-7 minutes
  5. Add the chopped strawberries
  6. Decorate with the remaining strawberries
  7. Serve chilled

Aloo Potol/Parwal Jeera Jhol (Potato Pointed Gourd in a Cumin Seed Gravy)

Ingredients

  • 7-8 potol, peeled and cut breadthwise
  • 2 medium potatoes, peeled and cubed
  • 2 small tomatoes, chopped
  • 1 tsp cumin seeds
  • 2 slit green chillies
  • 1/2 tsp turmeric powder
  • 1/2 tsp Kashmiri red chilli powder
  • 1 tbsp cumin powder
  • Chopped coriander leaves
  • Salt to taste
  • 2 tbsp Oil

Method

  1. Heat oil in a wok
  2. Add cumin seeds to the oil
  3. Once it splutters, add green chillies
  4. Add the potatoes and potol and sauté on high heat for 4-5 minutes, stirring continuously till the raw smell goes
  5. Mix chilli powder, turmeric powder and cumin powder with a little water
  6. Add this to the oil.
  7. Once it starts boiling, add the chopped tomatoes
  8. Cook till the tomatoes are soft and mushy, add salt and 1 cup water
  9. Add the potatoes and potol
  10. Cook covered on low heat till the gravy thickens and the vegetables are cooked
  11. Garnish with chopped coriander leaves

Jeera Bata Diye Paneer er Torkari (Paneer Vegetable Curry with Cumin Paste)

Ingredients

  • 200 gm paneer, cut in cubes, marinated with salt and turmeric powder and fried
  • 1 large potato, cut in medium cubes and lightly fried in the same oil
  • 1 chow chow cut into cubes
  • 1/4 cup green peas
  • 1/2 tsp panch phoran
  • 1/2 tsp turmeric powder
  • 1 dry red chilli
  • 1 tsp ginger green chilli paste
  • 1 tbsp cumin paste
  • 1 small tomato, grated
  • 1/4 tsp coriander powder
  • Chopped coriander leaves for garnish
  • Salt to taste
  • 1 tbsp mustard oil

Method –

  1. Add oil in a kadhai and let it heat
  2. Add dry red chilli and panch phoran
  3. When the seeds sizzle, add the cumin paste and fry on high flame
  4. Sprinkle water to ensure it doesn’t burn
  5. When fragrant, add tomato, ginger chilli paste, coriander powder, turmeric powder and salt
  6. Sauté on medium heat
  7. Add in potato, peas and chow chow and sauté well on low flame
  8. Add warm water and let it come to boil
  9. Add paneer and cook covered till done
  10. Add chopped coriander leaves and cook covered for 30 seconds
  11. Can add 1 tsp ghee at the end

Bori Diye Pabda Maacher Jhol

Ingredients

  • 6 pieces pabda fish
  • 1 cup dal boris
  • 1” piece ginger
  • 4 green chillies, slit
  • 1 tsp roasted cumin seeds
  • 1/2 tsp nigella seeds
  • 1/2 tsp turmeric powder
  • 1/2 tsp red chilli powder
  • 3 tbsp mustard oil

Method –

  1. Grind roasted cumin seeds, ginger and 1 green chilli to a fine paste. Set aside
  2. Heat oil in a Kadhai
  3. Fry the boris till brown. Set aside
  4. In the same oil, fry the fish and set aside
  5. Temper the oil with nigella seeds and the remaining chillies
  6. Sauté for a few seconds
  7. Add the ground paste. Fry till oil separates
  8. Add turmeric powder and red chilli powder
  9. Fry till the oil separates
  10. Now, add warm water and let it boil
  11. Add the boris and the fish.
  12. Cover with a lid and simmer for 5-6 minutes till the desired consistency is achieved

French Beans Potato Stir Fry

Ingredients

  • 2 cups French beans, cut into 1” pieces
  • 1 cup potatoes, cut into 1” pieces
  • 1 small onion, sliced
  • 1 dry red chilli, broken
  • 1/4 tsp turmeric powder
  • 1/2 tsp red chilli powder
  • Salt to taste
  • 2 tbsp mustard oil

Method –

  1. Heat the oil in a pan till smoking
  2. Add the onion and dry red chilli and fry till onion is light brown
  3. Add the chopped vegetables along with the spice powders and salt
  4. Cover with a lid and cook till tender, stirring occasionally

Black Rice Kheer

Ingredients

  • 1 litre milk (I used Amul Taaza)
  • 1/2 cup black rice
  • 3/4 cup sugar
  • 4 cardamoms
  • A fistful of raisins
  • 12 cashews, chopped

Method –

  1. Soak the black rice overnight
  2. In the morning, pressure cook the rice with very little water for 1 whistle. The water should be soaked up by the rice
  3. Heat the milk in a heavy bottomed pan and bring it to a boil
  4. Add the cardamoms, raisins, sugar and black rice
  5. Continue to simmer till the milk gets reduced
  6. Garnish with the chopped cashews

Butterscotch Cake

Ingredients

  • 2/3 cup butterscotch chips
  • 1/4 cup water
  • 1/2 cup butter
  • 3/4 cup sugar
  • 3/4 cup packed brown sugar
  • 3 large eggs at room temperature
  • 2 1/4 cups all purpose flour
  • 3/4 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup buttermilk

Method –

  1. Preheat the oven to 180°C
  2. Grease and line a 9” round baking pan with waxed paper and set aside
  3. In a microwave, melt butterscotch chips with 1/4 cup water at 70% power for 1 minute. Stir
  4. Microwave at 10 to 20 second intervals till smooth
  5. Let it cool to room temperature
  6. In a large mixing bowl, cream butter and sugars until light and fluffy till 5-7 minutes
  7. Add eggs, 1 at a time, beating well after each addition
  8. Add the butterscotch mixture and mix well
  9. Combine the flour, baking soda, baking powder and salt
  10. Add this to creamed mixture alternately with buttermilk until just combined
  11. Pour the mixture into prepared pan
  12. Bake 35-40 minutes, until a toothpick inserted in the centre comes out clean
  13. Cool for 10 minutes before removing on to a wire rack to cool completely

Dohneiiong (Khasi Black Sesame Pork)

Ingredients

  • 300 gms Pork
  • 4 tbsp Black Sesame Seeds
  • 4-6 Dry Red Chillies
  • 1 large Onion chopped
  • 2 tsp Ginger Garlic paste
  • 2 large Green Chilly slit
  • ½ tsp Turmeric powder
  • 2 tbsp Mustard Oil
  • Salt to taste
  • Water as required

Method –

  1. In a bowl add the broken dry red chillies, hot water, cover the bowl and let the chilly soak in the hot water while you make the other ingredients ready. Drain the water and grind the chillies into a paste.
  2. In a saucepan dry roast the black sesame seeds till it starts to crackle. Turn off and grind them into fine powder or you can keep it coarsely pounded.
  3. In a pressure cooker add the pork, salt to taste and some water and pressure cook the pork for about 10 mins or till the pork is cooked. It will not take more water to cook the pork so add less water accordingly.
  4. In a pot heat the mustard oil till smoking hot. Add onion, green chillies, ginger garlic paste and saute till the onion starts to brown.
  5. Add the chilly paste, turmeric powder, salt to taste and saute for about 2 mins.
  6. Add the cooked pork, mix well, cover the pot and cook for about 10 mins in medium heat stirring it occasionally.
  7. Add the sesame powder, stir and mix them well together nicely.
  8. Add the left over pork stock if any or you can sprinkle little water and cook for 5-10 mins and take off the heat

Egg in a Hole

Ingredients

  • 2 slices of bread
  • 2 eggs
  • 2 tsp butter
  • Salt and pepper to taste
  • 1 cube Amul cheese

Method –

  1. Use a small round cookie cutter and cut holes in the middle of the bread slices
  2. Melt butter in a skillet
  3. Place the bread on the skillet and cook till golden on one side. Flip over and cook the other side
  4. Reduce the flame to minimum and crack and egg each on the 2 holes
  5. Cook for 1 minute and season with salt and pepper
  6. Flip over and cook the other side too
  7. Flip to the original side, place some shredded cheese on the top, cover with a lid till cheese melts and serve hot

Mutton Curry

Ingredients

  • 750 gm mutton
  • 2 tbsp curd
  • 4 large onions, chopped
  • 1 tbsp ginger garlic paste
  • 2 medium tomatoes, chopped
  • 2 medium potatoes, cut in halves
  • 1 black cardamom
  • 1” stick cinnamon
  • 3-4 cloves
  • 1/2 tsp turmeric powder
  • 1 tbsp coriander powder
  • 1 tsp red chilli powder
  • 1/2 tsp garam masala powder
  • 2 tbsp chopped coriander leaves
  • Salt to taste
  • 3 tbsp oil

Method-

  1. Wash the mutton thoroughly and pat dry with kitchen towels
  2. Add ginger garlic paste, whisked curd and 1/2 tsp red chilli powder to the mutton and mix well
  3. Set aside for 2 hours
  4. Heat oil in a pressure cooker
  5. Add the whole spices
  6. Add the onions and sauté on medium heat till the onions turn light brown
  7. Add the chopped tomatoes and fry till soft and mushy
  8. Add the mutton and keep stirring and sautéing on low heat till the water gets dry and the mutton turns brown
  9. Add turmeric powder, red chilli powder, coriander powder and potatoes and mix well
  10. Pour warm water over the mutton till it reaches 3/4 level of the mutton. Add salt
  11. Pressure cook for 4 whistles and garnish with chopped coriander leaves