Mutton Délicieux

Ingredients: 

>Mutton- 1kg

>Potato- 1/2Kg

>Chopped onion- 1 pc

>Onion paste - 400g

>Chili,Ginger & Garlic paste- 10tsp

>Curd- 150g

>Cumin powder- 2tsp

>Coriander powder- 2tsp

>Garam Masalla- 2tsp

>Vinegar- 5tsp

>Ghee- 4tsp

>Bay leaf- 2nos

>Garam Masalla(Whole)- 1tsp

>Rose water/ Keora Water- 2tsp

>Tomato- 4big

>Turmeric powder- 3tsp

>Red chilli powder- 5tsp

>Salt& Sugar- To taste

>Oil- 150ml

Directions: 

>Marinade the mutton with curd, onion paste, chilli-garlic-ginger paste, cumin-coriander-garam masalla powder, turmeric powder,red chiili powder & salt for 2-4 Hrs.

>Heat the oil in Pressure cooker and add whole garam masalla, bay leaf and chopped onion and fry till golden brown.

>Then, add the marinaded mutton to it and cook well.

>Now in a separate pan fry the potatoes cut in halves till it turns brown.

>Then add the fried potatoes to the mutton and cook till the oil comes by the side.

>Now add little salt, sugar, vinegar and chopped tomato and cook for sometime.

.>When all the things tenders, add 5 cup of water and garam masalla powder & ghee and close the lid.

>Cook till 12 whitles and when the steam is over, open it and add Keora water and serve hot with plain rice.

Footnotes: 

>Cooking time should not be less than 45 minutes.

Chicken-e-Banani

Ingredients: 

Chicken- 500g

Curd- 100g

Onion chopped- 2big

Ginger+garlic paste- 4tsp

Jaefal & Jaitri powder- 1/2tsp

Garam Masala- 1tsp

Small Cardamom powder- 1/2tsp

Cashew paste- 2tsp

White sesame paste- 2tsp

Oil- 50ml

Salt & Sugar- To taste

Turmeric powder- 1/2tsp

Red Chili powder- 2tsp

Directions: 

First marinade the chicken with cashew paste, sesame paste, curd, turmeric, chili powder, jaefal-jaitri, ginger+garlic paste and cardamom powder for at-least 3 Hrs.

In a hot pan add oil and to it fry the chopped onion till it becomes crispy golden brown.

Now in the fried onion add the marinaded chicken and mix well.

When chicken tenders and oil starts coming by the sides, add salt, sugar and garam masala and mix well.

When all are well cooked, take it off the oven and serve hot with Lacchha Paratha.

Nawabi Firni

Ingredients: 

Govinda bhog Rice powdered- 1/2 cup

Sooji- 5tsp

Sugar- 100g

Keora water- 2tsp

Dry fruits

Milk- 500ml

Directions: 

Boil the milk till it condenses.

Then in a boil add rice powder, sooji and some milk to make a light paste.

Now, in off oven, add the paste to the milk slowly and stir continuously to avoid lump formation and also add sugar in off oven.

Now, switch on the the oven and stir vigorously, otherwise lumps will be formed.

When the mixture become thick, add dry fruits and take it off the oven.

Now add little keora water and cool it in refrigerator and serve cool.

Paneer Tikka Masallam

Ingredients: 

Paneer- 250g

Boiled Potata- 1 big

Cumin Powder- 1tsp

Whole Garam masala- 1/2tsp

Bay leaf- 2nos

Salt & Sugar- To taste

Red Chili powder- 1tsp

Oil- 50ml

Onion paste- 2medium

Ginger paste- 1tsp

Tomato Purée- 4tsp

Curd- 2tsp

Kashmeri Mirch- 2tsp

Kasauri Methi- 1tsp

Ghee

Maida- 12tsp

Whole red chili- 3nos

Garam Masala powder- 1tsp

Directions: 

Make panner at home and to it mix boiled potato, salt, sugar, cumin powder, turmeric powder and little maida and make a uniform dough.

From the dough, make small ball and fry it in deep oil and keep aside.

In the remaining oil, add whole garam masala, whole red chili, ginger paste and onion paste and cook well.

Then add salt, sugar, turmeric, kashmeri mirch, tomato Purée, and curd and mix well.

When the oil comes out by the side, add the paneer balls and if required add little water.

When all are tendered, add garam masala powder and ghee and serve hot.

Rohu Fish Paturi( রুই মাছের পাতুরি )

Ingredients: 

Rohu Fish- 2 big pcs

Mustard paste- 2tablesp

Poppy Seed paste- 2tablesp

Coconut grated- 5tablespoon

Mustard oil- 50ml

Green chili- 3-4nos

Turmeric- 1/2tsp

Salt & Sugar- To taste

Pumpkin leaf- 3pcs

Lemon juice- 1tsp

Directions: 

Wash the fishes properly and then marinade with lemon juice, salt, and turmeric for 10 mins.

Then in a separate bowl add mustard paste, coconut grated, poppy paste, turmeric, salt, sugar, mustard oil and green chili and mix well.

Now spread the mixture over the fish and fold it with the pumpkin leaf. Perform the same for the other piece also.

Now wrap and close it using tooth pic so that the leaves does not open.

Now in pan, add mustard oil and put the wrapped fishes in low flame.

When one side becomes golden brown, turn it for the other side.

When both the sides are well fried, open the leaves, add some mustard oil and garnish with green chilies and serve hot with white rice.

Footnotes: 

The pumpkin leaf is used so that the leaf is not wasted.

Chingri Malai Curry

Ingredients: 

Prawn(medium)- 300g

Onion paste- 2 medium sized

Ginger+garlic paste- 2tsp

Coconut milk-1cup

Salt & sugar- to taste

Garam Masala- 1tsp

Ghee-1tsp

Turmeric- 1/2tsp

Red chili powder- 1tsp

Mustard oil- as required

Directions: 

Clean the prawns and marinade it with lemon juice, turmeric and salt for 10 mins.

Now after 10 mins drain out the water.

In a pan, add mustard oil and prawns and fry lightly and keep aside.

In the same oil, add whole garam masala, onion paste and fry till golden brown.

Now add the ginger+garlic paste, salt, sugar and chili and cook for some time.

When the oil starts leaving by the side, add coconut milk and again cook well.

Then add the fried prawns to it and mix well.

When all are well cooked, add garam masala and ghee and serve hot.