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.

PANEER AND SWEET CORN MASALA

INGREDIENTS:

1. PANEER- 200GMS
2. AMERICAN SWEET CORN- 100GMS
3. CAPSICUM - 1 LARGE,DICED
4. ONIONS- 2 LARGE,DICED
5. GARLIC- 2TSP,FINELY CHOPPED
6. TOMATO PUREE- 1/2 CUP
7. MILK- 1/2 CUP
8. SALT- TO TASTE
9. SUGAR - 1TSP(OPTIONAL)
10. RED CHILLI POWDER - 1/2TSP
11. GARAM MASALA POWDER- 1/2 TSP
12. FRESH CREAM - TO GARNISH (OPTIONAL)

PROCEDURE-

• CUT THE PANEER INTO SMALL CUBES AND SET ASIDE.
• HEAT OIL,ADD FINELY CHOPPED GARLIC AND SAUTE ON MEDIUM HEAT. ADD DICED ONIONS AND FRY TILL THEY TURN PINK.
• ADD TOMATO PUREE AND COOK TILL THE MOISTURE EVAPORATES AND THE OIL SEPARATES.
• ADD RED CHILLI POWDER AND GARAM MASALA POWDER AND MIX.
• ADD THE PANEER CUBES AND MIX GENTLY.ADD SALT AND SUGAR AS PER TASTE.
• FINALLY ADD THE DICED CAPSICUM AND MILK.
• COVER THE PAN WITH A LID AND LET IT COOK FOR ABOUT 5MINS ON SLOW FLAME.
• GARNISH WITH FRESH CREAM. (OPTIONAL)

EASY VANILLA SPONGE CAKE

INGREDIENTS:

1. FLOUR- 250GMS
2. EGGS-4
3. SUGAR- 250GMS
4. MELTED BUTTER - 100GMS
5. VANILLA ESSENCE - 2TSP
6. BAKING POWDER - 2 LEVEL TSP (NOT HEAPED)
7. GRATED ORANGE RIND - 1TSP (OPTIONAL)
8. MILK- 50ML
9. OIL- FOR GREASING
   
   PROCEDURE:

• MIX FLOUR AND BAKING POWDER AND SIEVE THE MIXTURE TO ENSURE UNIFORM BLENDING.
• ADD ABOUT 75GMS OF BUTTER TO THIS MIXTURE AND MIX. THE MIXTURE SHOULD HAVE THE CONSISTENCY OF BREADCRUMBS.
• IN A SEPARATE BOWL, ADD SUGAR TO THE EGGS AND WHISK TILL THE MIXTURE IS FROTHY AND THE SUGAR HAS MELTED. ADD VANILLA ESSENCE TO THIS MIXTURE.(THE ORANGE RIND CAN BE ADDED IN THIS STAGE.)
• NEXT ADD THE MIXTURE OF FLOUR,BAKING POWDER AND BUTTER, TO THE EGGS MIXTURE AND BEAT IT LIGHTLY USING A HAND-BEATER OR A BLENDER.ADD MILK TO OBTAIN A SMOOTH BATTER.
• GREASE A BAKING TIN WITH A LITTLE OIL AND DUST IT WITH FLOUR SO THAT THE CAKE COMES OUT EASILY. POUR THE MIXTURE IN THE TIN. ADD THE REMAINING BUTTER ON TOP.
• PRE-HEAT THE OVEN AT 220 DEGREE CELSIUS FOR ABOUT 7-8 MINS. BAKE THE MIXTURE AT 180 DEGREE CELSIUS FOR ABOUT 30-35 MINS TO OBTAIN A GOLDEN BROWN COLOUR.

CREAM CHICKEN

INGREDIENTS:

1. CHICKEN-500GMS
2. OIL-2TBSP
3. BLACK CARDAMOM- 1
4. RED CHILLI POWDER- 1TSP
5. CORIANDER POWDER(DHANIA)- 1/2 TSP
6. CUMIN POWDER(JEERA)- 1/2 TSP
7. GARAM MASALA POWDER- 1/2 TSP
8. MILK-100ML
9. FRESH CREAM-50ML
10. KASURI METHI- A PINCH
11. SALT- TO TASTE
12. SUGAR - 1TSP
13. TO BE GROUND TO A FINE PASTE:

• ONIONS-1,MEDIUM
• GARLIC-4-5 CLOVES
• GINGER- 1/2" PIECE
• TOMATO- 1,MEDIUM

PROCEDURE-

1.HEAT OIL,ADD BLACK CARDAMOM AND FRY FOR ABOUT HALF A MINUTE.

2.ADD THE GROUND PASTE AND FRY TILL THE OIL SEPARATES.

3.ADD THE CHICKEN PIECES,SALT,RED CHILLI POWDER AND COOK TILL THE MEAT CHANGES COLOUR.

4.ADD CUMIN POWDER AND CORIANDER POWDER AS WELL.ADD A TSP OF SUGAR IF DESIRED.

5.ADD ABOUT 1.5 CUPS OF HOT WATER AND COOK TILL THE MEAT IS TENDER.

6.TURN OFF THE GAS,ADD MILK AND CREAM. TURN ON THE GAS AND COOK ON SLOW FIRE FOR ABOUT 2-3 MINUTES. ADD KASURI METHI.

PRAWN CURRY WITH GREEN MANGO(AAM CHINGRI)

INGREDIENTS:

PRAWNS(MEDIUM SIZED)- 500GMS

OIL- 50ML

ONIONS- 2 SMALL,FINELY CHOPPED

MUSTARD SEEDS- 1/2 TSP

CURRY LEAVES- 7-8

TO BE GROUND TO A FINE PASTE-

ONION(SMALL)-1

GARLIC- 5-6 CLOVES

TOMATO-1 LARGE

COCONUT MILK- 200 ML

TURMERIC- 1/2TSP

BLACK PEPPER POWDER- 1TSP

GREEN MANGO- 1,FINELY SLICED

PROCEDURE-

1. SAUTE THE PRAWNS IN OIL. KEEP ASIDE.

2.FRY THE SLICED ONIONS. KEEP ASIDE HALF THE AMOUNT.

3.ADD MUSTARD SEEDS,AND CURRY LEAVES TO THE REMAINING ONIONS.

4.ADD THE GROUND PASTE AND FRY TILL THE OIL SEPARATES FROM THE MIXTURE.

5.ADD THE SLICED GREEN MANGOES AND THE COCONUT MILK. ADD SALT AND SUGAR TO TASTE.

6.SIMMER THE MIXTURE ON LOW HEAT TILL IT THICKENS AND THE PRAWNS AND MANGOES ARE COOKED.

7.ADD CRUSHED BLACK PEPPER BEFORE SERVING.

COCONUT POMFRET(BENGALI STYLE)

INGREDIENTS:

POMFRET - 500GMS

MUSTARD OIL -4 TBSP

MUSTARD PASTE - 2TSP

TOMATOES - 1 LARGE,FINELY CHOPPED

TURMERIC POWDER - 1TSP

RED CHILLI POWDER - 1TSP

SALT- TO TASTE

SUGAR - 1TSP

COCONUT PASTE- 3TBSP

GREEN CHILLIES-2-3

PROCEDURE:

1. FRY THE POMFRET IN MUSTARD OIL. KEEP ASIDE.

2. IN THE REMAINING OIL,ADD FINELY CHOPPED TOMATOES,SALT,TURMERIC,RED CHILLI POWDER AND SAUTE TILL THE TOMATOES ARE TENDER AND THE OIL SEPARATES.

3. ADD THE MUSTARD PASTE AND COCONUT PASTE AND FRY ON LOW HEAT FOR ABOUT 3-4 MINS. ADD SUGAR IF REQUIRED.

4. ADD ONE CUP OF WARM WATER AND BRING THE MIXTURE TO A BOIL. ADD THE FRIED POMFRET AND COVER WITH A LID FOR ABOUT 7-8 MINUTES. ADD GREEN CHILLIES.

5. SERVE HOT WITH PLAIN BOILED RICE.