Aar Fish with Eggplant Curry(Aar Mach diye Begun er Torkari)

Ingredients

• 1/2 cup cooking oil
• 1 cup sliced onions
• 1 tablespoon garlic paste
• 1 tablespoon ginger paste
• salt as needed
• 1/2 tablespoon turmeric powder
• 1/2 tablespoon red chili powder
• water as needed
• 250 g or 4-5 medium sized pieces of Aar Fish ( Mach)
• 2 medium sized eggplants chopped into long rectangular cubes
• 2-3 tomatoes cut in quarter pieces
• 7 green chilies cut in half along the length
• 1 handful of coriander leaves

Preparation method

1.Heat oil in a pan and fry the sliced onions on high heat. If preferred, onion paste can be added with the sliced onions.

2.Add the garlic and ginger pastes, salt, turmeric and red chili powders. Pour in one cup of water and boil the mixture. When bubbles start to form, put the lid on by lowering the heat for 10-15 minutes.

3.Add the fish pieces,and stir for a bit.Make sure that the fish pieces do not break while stirring.

4.now add the eggplant and tomato slices,green chilies.Stir for a bit.

5.Pour in 2 more cups of water and put the lid on with low heat for 10 minutes.the dish will be ready when the oil starts to float on top of the curry.

6.And now put coriander leaves and serve with plain rice. The dish tastes great with fresh lemon extract.

Daaler Borai Rupchanda Maach (Pomfret Curry With Fritters)

Ingredients:

• Rupchanda maach (white or silver pomfret) - 5 to 6 pieces
• Daaler bora (dry lentil fritters) - 10 to 12
• Chopped small tomato - 1
• Sliced onion - ½ cup
• Ginger paste - 2 teaspoons
• Garlic paste - 2 teaspoons
• Ground turmeric - 1 teaspoon
• Chili powder - 2 teaspoons
• Cumin powder - 1 teaspoon
• Coriander powder - 1 teaspoon
• Green chili - 4 to 5
• Chopped coriander - ½ cup
• Fried cumin powder - 1 teaspoon
• Salt - 2 teaspoons (as needed)
• Oil - ½ cup

Preparation:

• Clean the fish pieces with water and some salt and rinse thoroughly.
• Heat oil in a pan and deep fry the fish until they turn light brown.
• Keep aside.

• In a separate pan, heat about 1 table spoon of oil.
• Fry the fritters lightly. Set aside to let them cool.
• Once cool, clean the fritters with water and set aside to dry.

• In the same heated pan, brown the onions.
• Add in ginger and garlic paste with 4 tablespoons of water and fry for a minute.
• Mix in the turmeric, chili powder, cumin powder and coriander.
• Let it simmer for about 2 minutes before stirring in the tomatoes and salt.

• Once the tomatoes soften, add in the fritters with 2 cups of water.
• Add the fried fish and green chili when the water starts to boil.
• Keep over low heat.

• As the water starts to dry up, stir in the coriander leaves and serve hot.

Keema Matar (Ground Lamb with Peas)

 Ingredients:

• Lean Ground Lamb                2 lbs (1 kg approx)
• Onion (finely chopped)         3 large
• Ginger (minced)                     2 “ piece
• Garlic (minced)                      8 cloves
• Tomatoes (finely chopped)  3 large
• Red Chilli powder                   ½ tsp
• Coriander Powder                  1 tbsp
• Paprika                                     ½ tsp
• Garam Masala                          1 tsp
• Salt                                              1 tsp
• Frozen Peas                             16 oz or 400 gms

preparation:

1. Chop the onions, tomatoes and mince the garlic and ginger or grind them coarsely, using a mortar n pestle.
2. Heat the oil in a heavy bottomed pan , add the chopped onions, garlic and ginger.
3. Cook the onions till they turn light brown in color.
4. Add the tomatoes and the salt n spices except garam masala (which always goes at the end of the cooking)
5. Cook the Tomatoes till the water evaporates and they turn pasty n start to leave oil.
6. Stir in the Mince Lamb (Keema), and cook for 10-15 mins, do not cover the pan, constantly stir the keema.
7. Add the peas (thawed) and cook for another 5 mins.
8. Cover the pot and cook for 15-20 mins, keep checking in between,so the meat does not go too dry.
9.  Uncover the pot and cook on high flame, if there is excess water in the keema matar.
10. Sprinkle garam masala and give it a final stir.
11.  Spoon keema matar in a serving dish and garnish with chopped coriander leaves
12. Serve with hot steamed rice,pulao,naan,chapati and paratha

Serve hot with Boiled rice, Pulao, Naan, Roti,Paratha etc 

Mashed Dry Beans

Ingredients :

Dry deans-1cup
Onion-1 medium (finely chopped)
Hot green chili 5/6 (chopped)
mustered oil- 1 tbs
salt to taste

Method:
Place dry beans in a bowl and fill it with water and keep it overnight
 Then peel and wash 
Place dry beans into a pan and fill with water.Cover and bring to boil.Cook until very tender.Drain water properly.
Now mash and all the ingredients and mash until it become light and fluffy.
Now serve with hot steamed rice.

Yogurt Salad

Ingredients:

2 cup peeled, diced cucumber
3 cups yogurt
5 cloves garlic(less if large cloves)peeled and minced
1 1/2 tsp Raita mix
Salt to taste

Method:

Now mix all ingredients and serve it.