Mixed Vegetable Chutney
Ingredients:
Red pumpkin - 50 gms
Radish - 50 gms
Sweet potato - 50 gms
Brinjal - 50 gms
Turmeric Powder - ½ tsp
Sugar - ½ cup
Mustard Seeds - 1 tsp
Red chillies - 3
Tamarind - 25 gms
Oil - 1 tbsp
Water - 1 cup
Salt to taste
Recipe:
Cut all vegetables into small pieces and wash.
Soak tamarind and extract pulp.
Heat oil in a pressure cooker, add Mustard Seeds and Red chillies.
When these crackle, add all vegetables and fry till slightly brown.
Add turmeric,sugar, tamarind pulp, salt and water.Close lid.
Place cooker on maximum heat and bring to full cooking pressure.
Reduce to medium heat and cook for 4 minutes.
Allow cooker to cool and open.
Hinger Dam Aaloo
Ingredients:
Small Potatoes - ½ Kilo
Curd - ½ cup
Ginger Paste - 1 tsp
Green Chillies - 5 pieces
Turmeric Powder - ½ tsp
Bay Leaf - 2 pieces
Cloves - 3 pieces
Cardamom - 2 pieces
Cinnamon - 1 piece
Asafotida - ½ tsp
Sugar to taste
Salt to taste
Oil
Recipe:
Boil the potatoes and peel the skin off.
Fry the potatoes in oil.
Fry Bay Leaf, Cardamom, Cinnamon and Cloves (without pounding any into powder) in the same oil.
Add Green Chillies and Asafotida to oil.
Mix curd, Turmeric Powder and Ginger Paste.Add the mixture to oil.
Add some water, potatoes, salt and sugar.Cook on low flame.
Chhola Dal
Ingredients:
Bengal gram dal - 250 gms
Coconut - 1
Turmeric powder - ½ tsp
Cumin seed - ½ tsp
Red Chillies - 3
Cinnamon - 4
Cloves - 3
Cardamom - 1
Bay Leaves - 2
Ginger - 1 inch piece
Green Chillies - 4
Oil - 2 tbsp
Water - 3 cups
Salt to taste
Recipe:
Clean and wash gram dal.Cut coconut into small pieces and fry till light brown.
Cut ginger into small pieces.
Slit green chillies.
Heat oil in cooker.
Add whole red chillies, Cloves, Cinnamon, Cardamom, Bay Leaves, whole Cumin seed and ginger.
Add dal, water, chillies, turmeric and salt.
Close lid.Place cooker on maximun heat.
Bring to full cooking pressure.
Reduce to medium heat and cook for 5 minutes.
Add coconut.
Ilish macher Paturi - (Hilsa fish with Mustard)
Ingredients:
Hilsa fish - 1
Mustard Oil - 1 cup
Green Chillies - 6 ( More if spicier taste is needed )
Mustard seeds - 3 tbsp
Turmeric powder - 1 and ½ tsp
Red Chilli - 1
Water - 1 cup
Salt to taste
Recipe:
Cut Hilsa into pieces and wash thoroughly.
Mix salt, turmeric powder and one spoonful of mustard oil.
Marinate the fish in this mixture for atleast an hour.
Make a paste of 2 and ½ tbsp of mustard seeds and 4 green chillies.
Heat 4 tbsp of mustard oil in a cooking pan.
Add ½ tbsp of mustard seeds to it. Add red chilli.
Add the fish pieces to oil one by one.
Just after 2 to 3 minutes, change the side of the fish in the oil.
Then add paste of mustard seeds and green chillies.
Add one cup water and rest of the whole green chillies.
Add salt to taste.
Cover the pan with the lid.
Simmer it on a very low flame for atleast an hour until cooked.
When it is fully cooked, add the rest of the mustard oil(raw) and cover it again.
Serve it hot with basmati rice.
Bhappa Dohi
Ingredients:
Curd - ¼ kg
Condensed Milk - 1 tin
Milk - ¼ litre
Dry fruits - Almonds,raisins
Water - 2 cups
Recipe:
Mix curd, cold milk and condensed milk. Beat well.
Add blanched almonds with raisins.
Put the mixture in a pressure cooker separator.
Put the separator on grid in the cooker with water.
Close lid.Place cooker on maximun heat.
Bring to full cooking pressure.
Reduce to medium heat and cook for half an hour.
Serve cool.
