CHICKEN MALAI KEBAB

INGREDIENTS:

For the kebabs-

• Chicken(boneless,cut into bite-sized pieces)- 500gms
• Hung yoghurt- 250gms
• Fresh cream- 4tbsp
• Ginger paste- 1tsp
• Garlic paste- 2tsp
• Cheese cube- 1
• Salt- to taste
• Sugar- a frw granules
• White pepper- 1tsp
• Garam masala powder- 1/4 tsp
• Lemon juice- 2tsp
• Flour- as required

For the dip-

• Plain mayonnaise- 4tbsp
• Mustard sauce- 1tbsp
• Tomato ketchup- 1tbsp

PROCEDURE

For the kebabs-

1.  Marinate chicken with salt and lemon juice for 15 mins.
2. Add all the remaining ingredients and marinate chicken for half an hour.Add a little flour if the marinade looks too watery.
3. Skewer the chicken pieces on wooden skewers. (Soak the wooden skewers in water for an hour before using them.)
4. Grease  a grill pan with white oil and place the skewers on them. Cover with a shallow lid. Turn them over occasionally. 
5. When the meat is half done, sprinkle a few granules of sugar on the kababs for a brownish tinge.
6. For an authentic smoky flavour, remove the kebabs from the grill pan and cook them in direct flame on each side for about 20-25secs.
7. Serve hot.

For the dip-

Mix all the ingredients together and serve with the kebabs.

KESAR KULFI

INGREDIENTS:
Milk- 500ml
Grated khoya- 100gms
Milk powder- 3tbsp
Chopped pistachios- 50gms
Saffron- a pinch
Sugar- 200gms
Rose syrup -to garnish
PROCEDURE:

• Bring the milk to a boil. Reduce it for about 15-20mins.
• Add grated khoya and milk powder.
• Add sugar and let it dissolve. Add chopped pistachios and boil for some more time.
• Put the mixture in kulfi moulds and let it set in the freezer for 8 hours.
• Garnish with rose syrup before serving.

CHINGRI MALAIKARI(PRAWNS IN COCONUT MILK GRAVY)

INGREDIENTS:

Prawns (medium sized, cleaned and de-veined)- 500gms
Onions- 1,medium-sized, finely chopped
Tomato- 1, medium-sized,finely chopped
Coconut milk(First extract)- 250ml
Ginger-garlic paste - 1tsp
Green cardamom- 2-3
Turmeric- 1tsp
Red chilli powder-1/2 tsp
Garam masala powder - 1/2 tsp
Mustard oil- 2 tbsp
Ghee- 1tsp
Water- 1/2 cup
Green chillies- to garnish

PROCEDURE:

• Heat mustard oil and add green cardamom. Fry for a while.
• Add finely chopped onions and saute till they turn pink.
• Add ginger-garlic paste and chopped tomatoes.Fry till the oil separates.
• Add turmeric and red chilli powder..
• Add prawns, and fry for about a minute or two. Lower the heat and add coconut milk and half cup water.
• Add salt and bring to a boil. Add ghee and garam masala powder.
• Cover and cook till the gravy thickens.
• Garnish with green chillies
• Serve hot with steamed rice.

NARKELI PULAO/COCONUT PULAO

INGREDIENTS:
Gobindobhog/Basmati rice- 2 cups(250gms)
Cashew nuts- 50gms
Green cardamom- 3-4
Black cardamom- 2
Ghee/clarified butter - 1.5tbsp
White oil - 1.5tbsp
Coconut milk (First extract)- 300ml
Coconut- grated, 1/2 cup
Salt- to taste
Sugar - 1tsp
Water- 100ml


PROCEDURE:

• Wash the rice, drain and keep aside.
• Heat oil and ghee,fry the cashew nuts and set aside.
• In the remaining oil/ghee mixture,add the whole spices and fry for a while.
• Add grated coconut and cook for a while.
• Add the rice and fry till the rice becomes translucent.
• Add coconut milk and sufficient water so as to just cover the rice. 
• Add salt and sugar to taste.
• Cook for 5-7mins till the rice is cooked and the water has dried.
• Serve hot.

SHORSHE BHAPA ILISH (STEAMED HILSA WITH MUSTARD PASTE)

INGREDIENTS:

1. HILSA(ILISH)- CUT INTO MEDIUM SIZED PIECES- 500GMS
2. CURD- 50GMS
3. MUSTARD(WHITE) AND GREEN CHILLI PASTE- 2TBSP
4. COCONUT PASTE- 3TBSP
5. SALT- TO TASTE
6. TURMERIC- 1 TSP
7. MUSTARD OIL- 2 TBSP
8. GREEN CHILLIES- FOR GARNISH

PROCEDURE:

1. MARINATE FISH WITH SALT AND TURMERIC AND KEEP ASIDE FOR 30MINS.

2. MIX ALL OTHER INGREDIENTS EXCEPT GREEN CHILLIES AND MARINATE THE FISH WITH IT.KEEP ASIDE FOR 15MINS.

3. STEAM THE MIXTURE IN A DOUBLE BOILER FOR ABOUT 30MINS TILL THE FISH IS COOKED.A PRESSURE COOKER MAY ALSO BE USED(2 WHISTLES) .GARNISH WITH GREEN CHILLIES.

4. SERVE HOT WITH STEAMED RICE.

ILISH(HILSA) MALAIKARI

INGREDIENTS:

1. HILSA FISH (CUT INTO PIECES)- 500GMS
2. GREEN CARDAMOM- 10-12
3. ONION PASTE - 1TBSP
4. GINGER AND GREEN CHILLI PASTE - 2TSP
5. TURMERIC POWDER- 1 TSP
6. COCONUT MILK- 200ML
7. OIL- 25ML
8. GHEE- 1TSP
9. SALT- TO TASTE
10. LEMON JUICE - 2 TBSP

PROCEDURE:

1.MARINATE THE FISH WITH SALT AND TURMERIC FOR 15MINS. KEEP ASIDE.

2. HEAT OIL AND GHEE TOGETHER. ADD GREEN CARDAMOM AND FRY FOR A WHILE.

3. ADD ONION AND GINGER-GREEN CHILLI PASTE. FRY TILL THE MOISTURE EVAPORATES.

4. ADD THE FISH AND LET IT COOK FOR A WHILE. ADD SALT TO TASTE.

5. ADD COCONUT MILK AND SIMMER ON LOW HEAT TILL THE FISH IS COOKED AND THE GRAVY THICKENS.

6. TURN OFF THE FLAME AND ADD LEMON JUICE.

7. SERVE HOT WITH STEAMED RICE.

CHOCOLATE YOGHURT CAKE(EGGLESS)

INGREDIENTS:

1. FLOUR - 150GMS
2. BAKING POWDER - 1/2TSP
3. BAKING SODA - 3/4 TSP
4. COCOA POWDER - 50GMS

5. MELTED BUTTER - 75GMS
6. YOGHURT - 120GMS
7. VANILLA ESSENCE - 1TSP
8. SUGAR - 120GMS
PROCEDURE:
ADD ALL THE DRY INGREDIENTS TOGETHER AND MIX. ADD HALF OF THE MELTED BUTTER TO IT AND MAKE A BREADCRUMB-LIKE MIXTURE.
BLEND YOGHURT AND SUGAR TOGETHER. ADD VANILLA ESSENCE. ADD THE FLOUR-BREADCRUMB MIXTURE AND MAKE A SMOOTH BUTTER.
PRE-HEAT THE OVEN AT 200 DEGREE CENTIGRADE FOR 5MINS AND BAKE AT 180 DEGREE CENTIGRADE FOR 15-20MINS.
DECORATE IT WITH CHOCOLATE SAUCE AND STRAWBERRY CRUSH. YOU CAN ALSO USE MILK CHOCOLATE FOR DECORATION.