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

Nolen Gurer Payesh (Rice Kheer with Date Palm Jaggery)

Ingredients

  • 1/4 cup gobindobhog rice
  • 1 litre full fat milk
  • 1/2 cup chopped date palm jaggery
  • 1 small bay leaf
  • 1/4 tsp cardamom powder
  • 2 tbsp chopped cashews
  • 1 tbsp golden raisins

Method

  1. Rinse the rice a couple of times
  2. Then soak in enough water for 20 minutes
  3. Chop the jaggery and set aside
  4. Pour the milk in a heavy bottomed pan and let it come to a boil
  5. Then continue to simmer the milk for 10 minutes
  6. Stir often
  7. Drain the water from rice and add it to the milk
  8. Add the bay leaf and cardamom powder. Mix well
  9. Cook on low heat, stirring often
  10. The milk will thicken and the rice will become soft
  11. Switch off the flame
  12. Add the cashews and raisins
  13. Mix well
  14. After about 5 minutes, add the chopped jaggery and mix well
  15. Serve warm or cold

Lau Bilahi Maas (Fish Curry with Bottlegourd and Tomatoes)

Ingredients

  • 6 pieces small fish
  • 1.5 cups of bottlegourd, chopped
  • 1 medium tomato, chopped
  • 1/2 tsp fenugreek seeds
  • 2 dry red chillies
  • 1 tsp turmeric powder
  • 1 tsp lemon juice
  • Salt to taste
  • 3 tbsp mustard oil
  • 2 tbsp chopped coriander leaves

Method –

  1. Smear the fish with salt and 1/2 tsp turmeric powder for 15 minutes
  2. Heat oil in a pan
  3. Fry the fish and set aside
  4. In the remaining oil, add fenugreek seeds and dry red chillies
  5. Sauté till the seeds darken
  6. Add bottlegourd and sauté on low heat till water dries up
  7. Add the chopped tomatoes
  8. Cook till the tomato turns mushy
  9. Add salt and turmeric powder
  10. Cook covered till oil releases
  11. Add 1.5 cups of warm water and let it come to a boil
  12. Add the fish and lower the heat
  13. Cook till the desired gravy consistency is achieved
  14. Turn off the flame
  15. Add lemon juice and chopped coriander leaves
  16. Serve with plain rice

Hyderabadi Chicken Dum Biryani

Ingredients

  • 1 kg chicken, washed and drained completely
  • 2 large onions, finely sliced
  • 3 tbsp chopped coriander leaves
  • 1/3 cup mint leaves
  • 1/2 tsp saffron
  • 3 tbsp lukewarm milk
  • Salt to taste
  • 2 tbsps ghee + 4 tbsps oil

For Marination

  • 3/4 cup sour thick curd
  • 8-10 green chillies, make a small slit in them
  • 1.5 tbsp ginger garlic paste
  • 1 tbsp red chilli pwd
  • 1/4 tsp turmeric powder
  • 3/4 tbsp coriander powder
  • 1/2 cup chopped coriander leaves
  • 1/2 cup mint leaves
  • Juice of 1 lemon
  • 1 3/4 tbsp salt

Biryani Masala Powder –

8 cloves
1″ cinnamon stick
4 green cardamoms
3/4 tsp shahi jeera (caraway seeds)
12 peppercorns

For Rice –

  • 4 cups Basmati rice (1 kg)
  • 6 cloves
  • 3 cardamoms
  • 1″ cinnamon stick
  • 3 bay leaves
  • 1 star anise
  • 10 mint leaves
  • 1 tbsp oil
  • 1.5 tbsp salt
  • Water as required

Method –

  1. Heat 3 tbsp oil + 1 tbsp ghee in a kadhai.
  2. Once hot, reduce flame and add the sliced onions and fry till they reach a nice golden brown color.
  3. Remove the fried onions with a slotted spoon immediately as they quickly turn a darker color.
  4. Set aside to cool.
  5. Marinate chicken with the ingredients called for ‘marination’ along with three fourth of the biryani masala powder and 3 tbsps of the fried onions.
  6. Leave to marinate overnight in the refrigerator
  7. Add the saffron to the lukewarm milk and combine well. Keep aside.
  8. Cook basmati rice in lots of water along with bay leaves, cloves, cinnamon, cardamom, cardamom, oil, salt till it is half cooked.
  9. Strain the water and spread the rice on a large wide plate.
  10. Take a wide deep vessel to prepare the biryani.
  11. Add the leftover oil+ghee mixture (after frying the onions), add the marinated chicken and spread out over the vessel.
  12. Cook on high for 2 min.
  13. Add a tbsp of oil over the chicken pieces. Reduce flame.
  14. Spread half of the rice over the chicken layer, pour half a tbsp of ghee all over the rice, add half of the caramelized onions and spread over the rice.
  15. Next, sprinkle half of the chopped coriander leaves, half of the mint leaves, and a large pinch of biryani masala.
  16. Pour 1.5 tbsp of saffron milk over the rice.
  17. Over this layer, spread the remaining rice.
  18. Again pour half a tbsp of ghee all over, add remaining caramelized onions and spread over the rice.
  19. Finally, sprinkle the remaining chopped coriander leaves, mint leaves and a large pinch of biryani masala.
  20. Sprinkle the remaining saffron milk over the rice.
  21. Cover with lid and place a heavy weight over the lid
  22. Seal the edges of the lid with wheat dough
  23. Cook on high flame for 2 minutes
  24. Remove the vessel from the stove and place an iron tawa.
  25. Increase the flame and allow the tawa to turn hot.
  26. Reduce to low flame and place the biryani vessel on the iron tawa and cook biryani for 20-25 mins.
  27. Turn off heat and do not remove lid for 10 minutes
  28. After 10 minutes , remove the lid, mix gently and serve hot with raita

Bread Pizza

Ingredients –

For Filling –

  • Zucchini chopped – ¼ cup
  • Corn Niblets – ¼ cup
  • Onion chopped – ¼ cup
  • Tomato chopped – ¼ cup
  • Green capsicum – ¼ cup
  • Yellow capsicum – ¼ cup
  • Red capsicum – ¼ cup
  • Mushroom chopped – ¼ cup
  • Salt – a generous pinch
  • Pepper powder – a generous pinch
  • Oregano dried – 2tsp
  • Chilli flakes – 2tsp
  • Tomato ketchup – 4tbsp
  • Chilli sauce – 1tbsp
  • Cheese Mozzarella grated – 1 cup

For Bread Pizza

  • Bread slices – 8
  • Cheese slices – 4
  • Grated cheese – handful

Method –

  1. Mix together all the chopped veggies and sprinkle with salt, pepper, oregano, chilli flakes, tomato ketchup, chilli sauce and grated mozzarella cheese. Toss them together and keep aside
  2. Cut 4 slices of bread into a smaller square using a square cookie cutter and leave 4 slices of bread as it is
  3. Keep aside the centre of the bread for breadcrumbs
  4. Place a whole bread on the chopping board and place a slice of cheese on it
  5. Place the hollowed out bread on top
  6. Fill the cavity with the vegetable filling
  7. Top it with some extra grated cheese
  8. Do this for the remaining breads
  9. Preheat the oven to 170°C
  10. Cook till the cheese melts for 10-15 minutes
  11. Serve hot

Pabda Macher Jhal

Ingredients

  • 4 pieces of Pabda fish
  • 1 tsp black mustard seeds
  • 1 tsp white mustard seeds
  • 1/2 tsp nigella seeds
  • 1 tsp turmeric powder
  • 1/2 tsp Kashmiri red chilli powder
  • 4 green chillies
  • 3 tbsp mustard oil
  • 2 tbsp chopped coriander leaves
  • Salt to taste

Method –

  1. Marinate the fish with salt and 1/2 tsp turmeric powder for 15 minutes
  2. Soak the mustard seeds with a little water for 1 hour
  3. Grind the mustard seeds with a little water, 2 green chillies and a little salt into a fine paste
  4. Heat mustard oil in a pan
  5. Fry the fish lightly and set aside
  6. In the same oil, add nigella seeds and 2 green chillies
  7. Sauté for 10 seconds and add 1/2 tsp turmeric powder and Kashmiri red chilli powder
  8. Fry the spices and sprinkle a few spoons of water so that the spices don’t burn
  9. Add the mustard paste and sauté till oil releases
  10. Add 1 cup warm water and salt
  11. Let it come to a boil
  12. Add the fish and cook covered on low flame for about 5 minutes
  13. Garnish with chopped coriander leaves