Palak Paneer

Ingredients

  • 400 gm spinach leaves
  • 2 medium onions, finely chopped
  • 2-3 green chillies, finely chopped
  • 10-12 cloves garlic, finely chopped
  • 3 tbsp oil
  • 1 tsp cumin seeds
  • 200 gm paneer, cut into cubes
  • 1/4 cup fresh cream
  • Salt to taste

Method

  1. Wash the spinach leaves thoroughly
  2. Put a big pan of water to boil
  3. When the water comes to a boil, add the spinach leaves and simmer for 1-2 minutes
  4. Quickly remove the blanched spinach and dunk it into ice water
  5. Remove the spinach from the water and grind it into a purée.
  6. Remove the purée into a bowl and set aside
  7. Heat oil in a pan
  8. Add the cumin seeds
  9. When the seeds splutter, add the onions, chillies and garlic
  10. Sauté on medium flame
  11. Cook the onions till the edges begin to turn brown and add the spinach purée
  12. Give it a stir and add salt to taste
  13. While the spinach is simmering, lightly fry the paneer in another pan
  14. Once fried, dunk the paneer in hot water for 5 minutes
  15. Drain the paneer and set aside
  16. To the simmering spinach, add 1/4 cup of fresh cream
  17. Simmer for a minute, stirring continuously
  18. Add the paneer and cook for another minute
  19. Remove from heat and serve

Boiled Chicken with Lai Xaak (Mustard Greens)

Ingredients

  • 7-8 dry red chillies, deseeded
  • 6 green chillies
  • 3 whole tomatoes
  • 3 potatoes, cut in medium pieces
  • 1 kg chicken
  • 1 tbsp ginger garlic paste
  • Salt to taste
  • 1 bunch lai Xaak
  • 1 tbsp mustard oil

Method –

  1. Boil the dry red chillies in a little water and grind it into a paste
  2. Add chicken, green chillies, whole tomatoes, potatoes, salt and chilli paste in a pressure cooker
  3. Add 1/2 cup water
  4. Pressure cook for 1 whistle
  5. Take out the potatoes, tomatoes and green chillies and mash it into a fine paste
  6. Add the mixture to the chicken and add ginger garlic paste and lai Xaak
  7. Add mustard oil and cook for another 1-2 whistles
  8. Serve with steamed rice

Chutney Sandwich

Ingredients

For the Chutney –

  • 1 bunch fresh green coriander leaves
  • 1/4 cup mint leaves
  • 2 tsp sugar
  • 2 green chillies
  • 1 cup grated coconut
  • 2-3 garlic cloves
  • Juice of 1/2 lime
  • Salt to taste
  • Cold water as required

Other Ingredients

  • Bread slices
  • Butter as required

Method –

  1. Combine all ingredients for chutney in a blender jar and make a smooth paste
  2. Trim the edges of the bread slices
  3. Apply butter on the bread slices
  4. Spread the chutney evenly and cut into triangles

Pabda Macher Jhol

Ingredients

  • 300 gm Pabda fish
  • 150 gm brinjal, cut into chunks
  • 1 tsp turmeric powder
  • Salt to taste
  • 2-3 green chillies
  • 2 medium tomatoes
  • 1/2 tsp cumin seeds
  • 1/2 tsp nigella seeds
  • 3 tbsp mustard oil

Method –

  1. Smear the fish with salt and 1/2 tsp turmeric powder and set aside
  2. Similarly, smear the brinjal with salt and turmeric powder and set aside
  3. Boil the tomatoes and chillies in a saucepan with 1/2 cup water
  4. Once cool, make a paste of the tomatoes and chillies
  5. Heat oil in a pan
  6. Fry the fish lightly and set aside
  7. Fry the brinjal pieces and set aside
  8. In the same oil, add cumin and nigella seeds
  9. Once the seeds splutter, add the tomato and chilli paste
  10. Cook till the oil releases
  11. Add 1/2 tsp turmeric powder and salt
  12. Add 2 cups of boiled water
  13. Add the fish and cover for 5 minutes
  14. Add the brinjal and cover for 5 minutes
  15. Garnish with chopped coriander leaves

Zucchini Omelette

Ingredients

  • 2 eggs
  • 1/2 zucchini
  • 1 cube of Amul cheese, grated
  • 1 tsp butter
  • Salt and pepper

Method –

  1. Grate the zucchini with the large hole side of a box grater
  2. Sprinkle a little salt and strain the water
  3. Whisk the eggs with salt and pepper
  4. Add the grated zucchini with the eggs
  5. Heat butter in a non stick pan
  6. Add the eggs and zucchini mixture
  7. Spread it evenly on the pan
  8. Cover with a lid and cook for 1 minute
  9. Add grated cheese
  10. Again cook for a minute
  11. Fold into half
  12. Cook for 30 seconds on both sides

Stir Fried Pork

Ingredients

  • 500 gm pork, cut into small cubes
  • 6 cloves of garlic
  • 1” piece of ginger
  • 2 medium onions
  • 1 medium capsicum
  • 1/2 red bell pepper
  • 1/2 yellow bell pepper
  • 1 tsp turmeric powder
  • 1/2 tsp red chilli powder
  • 1/2 tsp black pepper powder
  • 6 green chillies, slit
  • 1 tomato, deseeded and cut into wedges
  • Salt to taste

Method –

  1. Wash the meat properly and pressure cook with 1/2 cup water for 3-4 whistles
  2. Drain the pork and set aside
  3. Crush the ginger and garlic to a coarse paste
  4. Cut the onion and bell peppers into wedges
  5. Put the pork in a cold kadhai
  6. Put the kadhai on heat.
  7. The heat will slowly release the fat from the pork and we need to stir every now and then so that the pork is seared from all side
  8. Cover with a lid and keep the flame low
  9. After 3-5 Minutes once the oil starts coming out, increase the heat, remove the lid and stir fry
  10. Add the onions, ginger garlic and bell peppers
  11. Add the spices, salt and green chillies
  12. Sauté for 8-10 min
  13. Add tomatoes
  14. Stir fry for another 5 minutes and it is done

Egg Sandwich

Ingredients

  • 6 boiled eggs, chopped
  • 1/2 cup mayonnaise
  • 2 green chillies
  • 100 gm grated Amul cheese
  • 1 tsp coarsely pounded black pepper powder
  • 1 tbsp English mustard
  • Salt if required
  • 2.5 heaped tbsp butter
  • 12 slices of bread

Method

  1. Mix the chopped eggs, mayonnaise, green chillies, cheese, pepper powder thoroughly.
  2. Add the butter, mustard and salt if required
  3. Trim the edges of the bread slices
  4. Thickly slather this mix on 6 bread slices
  5. Cover with plain bread
  6. Cut into triangles or rectangles

Chital Macher Jhal (Clown Fish Curry)

Ingredients

  • 4 pieces of chital fish
  • 1 medium potato, cut into wedges
  • 1 tsp turmeric powder
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1 tsp red chilli powder
  • 2 dry red chillies
  • 1 bay leaf
  • 1/3 tsp cumin seeds
  • A pinch of garam masala powder
  • Salt to taste
  • 3 tbsp mustard oil

Method

  1. Clean the fish and dry it with kitchen towel
  2. Marinate the fish with salt and 1/2 tsp turmeric powder
  3. Set it aside for 15-20 minutes
  4. In a bowl, add the spice powders .
  5. Add a few spoons of water and make a paste
  6. Heat oil in a pan
  7. Fry the fish and set aside
  8. Fry the potato wedges and sprinkle some salt and turmeric powder
  9. Set aside
  10. In the same oil, add cumin seeds, bay leaf and dry red chillies
  11. Once the seeds crackle, add the masala paste
  12. Sauté for 1 minute and add 1/4 cup of water
  13. Cook till oil releases
  14. Add the potatoes and cook till the potatoes are well coated with the masala
  15. Add 1.5 cups of warm water and salt
  16. Let it come to a boil
  17. Add the fish, lower the heat and cook covered for 7-8 minutes