Mishti Doi

Ingredients

1 litre milk
300 gm palm jaggery
2 tsp curd

Method

1. Heat milk in a pan and reduce it to 1/4th of its original quantity.
2. Now heat the jaggery in a saucepan and melt it down using a little water.
3. Add the jaggery to the boiling milk and stir.
4. Cook for 5 minutes and then allow the milk to cool down to around 45 degree Celsius.
5. Add the curd and pour the mixture in a clay pot.
6. Place the pot in a warm place.
7. Serve chilled.

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Hilsa Polao

Ingredients

1 pc Hilsa fish
2 cups Basmati rice
20 gm ghee
5 gm cardamom
2 bay leaves
5 gm clove
5 gm ginger
5 gm cashew
5 gm raisin
1/2 gm saffron
50 gm sugar
2 tsp rose water
2 cups water
salt to taste

Method

1. Marinate the Hilsa fish with salt and turmeric powder. Leave it for an hour.
2. Wash and semi dry the basmati rice. Half boil the rice and keep it aside.
3. Heat ghee in a pan and add bay leaves, cardamom and cloves.
4. When aroma rises, add ginger paste and stir well.
5. Now add the marinated fish pieces and water to the pan.
6. Add sugar and salt to taste.
7. When the water reduces to half its quantity, add the half boiled rice and some water.
8. Add cashew, raisins, garam masala powder and saffron.
9. Cover and leave it for 20 minutes.
10. Serve hot.

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Boal Macher Jhaal

Ingredients

400 gm Boal fish
1 tsp turmeric powder
70 mg mustard oil
1 tsp kalajeera
100 gm chopped onion
2 tsp jeera powder
5 gm green chilli paste
5 gm red chilli powder
salt to taste
sugar to taste

Method

1. Marinate the fish with salt, turmeric powder and mustard oil. Keep it aside for half an hour.
2. Heat oil in a pan and shallow fry the fish. Keep it aside.
3. Again heat oil in the pan and add kalajeera to it.
4. Now add chopped onion, turmeric powder, green chilli paste, red chilli powder, salt and sugar and stir fry.
5. When oil separates, add water.
6. After some time, add the fish pieces to the pan.
7. When the gravy turns thick, put it on a plate.
8. Serve with hot rice.

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Posto Murgi

Ingredients

1 kg chicken
1/2 tbsp turmeric powder
1 tbsp lemon juice
1/2 tbsp garam masala powder
25 gm poppy seeds paste
3-4 green chillies
1/2 inch cinnamon stick
2 cardamoms
4-5 cloves
1 tsp chilli powder
4 tbsp oil
ginger-garlic paste as required
chopped onions as required
salt to taste

Method

1. Marinate the chicken with ginger garlic paste, lemon juice, turmeric powder, garam masala powder, poppy seeds paste and green chillies. Keep it aside for an hour.
2. Heat oil in a pan and add the cinnamon stick, cardamoms and cloves.
3. When aroma rises, add the chopped onions and fry until they turn golden brown.
4. Now add the tomatoes and stir fry for a while.
5. Add the turmeric powder, chilli powder, salt and saute.
6. When oil separates, add the marinated chicken and saute for 10 minutes.
7. Now add poppy seeds paste and saute for 5-10 minutes.
8. Then add water and allow to cook on low flame.
9. When the chicken gets cooked, sprinkle some garam masala powder on top and serve.

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Shukto

Ingredients

1 potato
1 sweet potato
1 karela
1 raw banana
5-6 bari
100 gm french beans
10 gm panch foran masala
25 gm mustard paste
25 gm ginger paste
25 gm mustard oil
1/2 tsp turmeric powder
salt to taste

Method

1. Cut and wash the vegetables and put them in turmeric water.
2. Heat mustard oil in a pan and add panch foran masala and ginger paste.
3. Cook till it gets golden brown.
4. Now add mustard paste and turmeric powder. Cook until the oil separates.
5. Add the vegetables and saute for 2 minutes.
6. Then add water and cook for a while.
7. Serve with hot rice.

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Aloo Posto

Ingredients

3-4 chopped potatoes
3 tbsp poppy seeds
1 tsp turmeric powder
1 tsp cumin seeds
3-4 dried red chillies
salt to taste

Method

1. Roast the poppy seeds for a minute and then grind them into a paste with some water.
2. Deep fry the chopped potatoes and set them aside.
3. Heat oil in another pan and add cumin seeds, turmeric powder and dried red chillies.
4. Stir well until they begin to crackle.
5. Now add the poppy seed paste and salt. Cook for 2 minutes.
6. Add the potatoes and some water and leave it to simmer for a while.
7. Serve with hot rice.

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Shorshe Murgi

Ingredients

1 kg mutton
300 gm chopped onions
20 gm ginger paste
25 gm garlic paste
50 gm chilli powder
1/2 tsp garam masala
100 gm dahi
50 gm mustard paste
200 gm mustard oil
salt to taste

Method

1. Wash the mutton pieces and marinate them with ginger paste, garlic paste, chilli powder, garam masala powder, dahi, mustard paste, oil and salt. Keep them aside for an hour.
2. Heat mustard oil in a pan and stir fry the chopped onions for a while.
3. Add the marinated mutton pieces to the pan and saute.
4. After 15 minutes, add water and cover the pan.
5. Cook till the meat gets properly cooked.
6. Serve hot.

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