LAU PATAI CHINGRI BHAPA(BAKED PRAWN IN BOTTLE GOURD LEAF)

INGREDIENTS:
1.Small sized prawns-500gm
2.Tender medium sized bottle gourd leaves(washed properly)-4 pieces
3.Mustard paste-6-7 tablespoon
4.Poppy seeds paste-3 tablespoon
5.Salt according to taste
6.Turmeric powder-2 teaspoon
7.Mustard oil-8 tablespoon
8.String to tie each envelope

METHOD:
First clean and wash the prawns properly and keep them aside.Now in a bowl take the mustard paste,Poppy seeds paste,salt,turmeric powder and mustard oil.mix all the ingredients properly. Now add the prawns to it.again mix everything very well so that the prawns totally get mixed with the spices.Now take each bottle gourd leaf,brush it with little mustard oil.take a portion of prawn mixture and place it on the middle of the leaf.now wrap the leaf like an envelope and tie it with a string. Follow the same process with the other leaves also.now place all the envelopes in a microwave proof container. Put the container into microwave for 4-5 minutes by covering it.Take out the container from microwave and give standing time for another couple of minutes. Baked Prawn is ready to serve. Serve it with steamed rice.

SHUKTO(A TRADITIONAL BENGALI DELICACY)

INGREDIENTS:
1.Bitter Gourd
2.String Beans
3.French Beans
4.Raw Banana
5.Raw papaya
6.Potato
7.Radish (optional)
8.Eggplant
9.Vadi(small nuggets which are made of various lentil paste and then dried under sun for few days).
10.Mustard paste-1 tablespoon
11.Poppy seeds paste-1 tablespoon
12.Milk-100ml
13.Radhuni paste(it is a type of spice like dhania or jeera which adds a very good and strong flavour to the dish)
-1 teaspoon
14.Ginger paste-2 teaspoons
15.Panchforon-1/2 teaspoon (mixture of 5 spices-cumin,fennel, fenugreek, radhuni,kalongi)
16.Bay leaves-2
17.Ghee-1 tablespoon
18.Sugar(according to taste)
19.Salt(according to taste).
20.Mustard oil-4 -5 tablespoons

METHOD:
First cut all the vegetables lengthwise into medium size.now put a kadhai on flame. Let it be warm.then pour 1 tablespoon of mustard oil and fry the vadis.keep them aside.Now again pour some mustard oil and lightly fry the vegetables by adding little salt.take them out from kadhai and keep them aside.again pour the remaining mustard oil in the kadhai and let it be hot.now add to it bay leaves and panchforon.let the spices splutter.after that add to it radhuni paste and ginger paste.add little salt and stir for couple of minutes. Then add mustard paste and poppy seeds paste and stir continuously otherwise it will get stuck at the bottom of the kadhai. Now add the previously fried vegetables to the spices and stir for few minutes. Then add to it the milk.Also add the fried vadis. Mix everything properly and cover it.let it simmer in low flame until the vegetables are cooked and the gravy gets little thick.lastly add to it little sugar and ghee.cover it for another couple of minutes. Now SHUKTO is ready to serve.serve it with steamed rice.

LASOONI NAAN

INGREDIENTS:
1.Refined flour-3 cups
2.Fried chopped garlic-2 tablespoon
3.Baking powder-11/2 teaspoon
4.Salt-1 teaspoon
5.Castor sugar-2 teaspoon
6.Butter-2 tablespoon
7.Milk-1 cup
8Fresh chopped coriander leaves-1/4 cup
9.Butter for brushing-as required

METHOD:
First set aside a little flour for dusting and sift the rest of the flour with baking powder and salt into a bowl.Now add the Castor sugar,butter and mix well. Then add the milk and 2 tablespoons of water,fried garlic and coriander leaves and knead into a medium soft dough.Cover the dough with a damp cloth and let it rest for an hour.
After an hour divide the dough into eight equal portions and roll into balls.Cover them with a damp cloth again and rest for half an hour.
Now preheat the oven or microwave to 200-250 degree centigrade.
Now roll out each ball on a surface dusted with flour into 5 inch or 6 inch diameter disc.Pull it from one end to give it an oval shape. Then place it on a baking tray and bake in the preheated oven or microwave for 7-8 minutes.
After that remove the naan from the oven,brush with butter and serve hot with any veg or non-veg side dish.

KEEMA DO PYAZAA

INGREDIENTS:
1.Keema-500 gms
2.Green chillies-7/8
3.Chopped medium sized onions-6/7
4.Oil-7-8 tablespoon or half cup
5.Crushed black pepper powder-1 tablespoon
6.Garam masala powder-3 teaspoon
7.Salt to taste
8.Coriander powder-5 teaspoon
9.Red chilli powder-4 teaspoon
10.Green cardamom powder-1 teaspoon
11.Chopped ginger-1 teaspoon
12.Chopped garlic-3 teaspoon
13.Chopped tomatoes-half cup
14.Turmeric powder-1 teaspoon
15.Chopped fresh coriander leaves-half cup
16.Large onion-1(quartered and layers separated)

METHOD:
First slit 5 green chillies and finely chop the remaining three chillies.Now heat one fourth cup oil in a non stick kadai and add the slit green chillies and chopped onions and saute for 3 minutes.Then add to it the crushed black pepper powder and saute till the onions are well browned.Now add garam masala powder, keema,and salt and saute for 5 minutes. Add to it 3 spoons of coriander powder and three teaspoon of red chilli powder and saute for 10-15 minutes. Add the green cardamom powder and mix well.Now heat four tablespoon if oil in another non stick pan,add to it the chopped ginger,garlic and chopped green chillies and saute till they are browned.Add the tomatoes and salt and saute till they are softtheAdd the turmeric powder and the remaining red chilli powder and saute for a minute. Add to it the remaining coriander powder and saute for 5 minutes. Then pour quarter cup of water into it and two teaspoon of chopped coriander leaves and mix.Then add the quartered layers of onion and saute.Now add to it the cooked keema and mix well. Add one and half cup of water and adjust salt.Cook till all the water is absorbed and the keema is completely cooked.
Now transfer the keema into a serving dish,garnish with coriander leaves and serve hot with hot chapatti...

MINT CRUSH

INGREDIENTS:
1.Fresh mint leaves- 2 cups
2.Lemon juice-4 tablespoon
3.Lemonade-2 bottles
4.Dash of salt and black pepper powder
5.Ice cubes-As you like
6.Mint leaves and lemon slices for garnish.
7.Water-1 cup

METHOD:
Put mint leaves in a blender and add 1 cup of water.Blend till smooth.Now strain to extract the mint juice.Chill the juice till serving time.
Now take 4 serving glasses.Put the ice cubes equally in each glass.Now pour the chilled mint juice equally in all the glasses.Add to it the lemon juice,salt and pepper powder. Now pour the lemonade in all the glasses.Stir properly.Now garnish with mint leaves and lemon slice. Mint crush is ready.Enjoy the drink.

MUTTON ROGAN JOSH

INGREDIENTS:
1.Boneless mutton and mutton shanks(nalli)-800gm
2.Mustard oil-1/2 cup
3.Green cardamoms-6
4.Fennel seeds(mouri)-11/2 tablespoon
5.Cloves-5
6.Sliced onions-4
7.Ginger-garlic paste-2 tablespoon
8.Salt to taste
9.Fennel powder-4 tablespoon
10.Green cardamom powder-4 tablespoon
11.Kashmiri red chilli powder-2 tablespoon
12.Whisked yogurt-1 cup
13.Roasted gram flour(besan)-1 tablespoon
14.Chopped fresh coriander leaves-2 tablespoon

METHOD:
Heat the oil in a deep non stick pan. Add to it the green cardamom, cinnamon sticks,fennel seeds,cloves and saute for 30 seconds.Then add onions,salt and saute till those turned into golden brown. Now add ginger garlic paste and again saute for 1 minute.
Now add the mutton pieces and saute till it becomes lightly browned.Then add to it 3 teaspoons of fennel powder,3 teaspoons of green cardamom powder, kashmiri red chilli powder, yogurt and saute till the oil separates.Now add two cups of water and mix well.Then transfer this into a pressure cooker and cook under pressure till pressure is released five times or for around 20 minutes. Now open the lid when the pressure reduces completely. Remove the mutton pieces and strain the gravy into a deep pan.Boil the gravy once again and add the mutton pieces into the boiling gravy and mix well.Mix the roasted besanwith 4 tablespoon of water and add to the gravy and mix well.Add the remaining cardamom powder, coriander leaves and summer for 5 minutes. Add also the remaining fennel powder and mix well..
Transfer this into a serving bowl and garnish with chopped coriander leaves...
Mutton Rogan Josh is ready to serve....