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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