Begun Diye Ilish Machher Jhol (Hilsha Cooked with Egg Plant)

Ingredients:

• 6 pieces of Hilsha (Illish) cut in ring shape
• 1 medium size Egg Plant/Brinjal (cut into 7-8 pieces)
• 4- 5 Green Chilli (cut length wise)
• 2 tea spoon (Kalonji/Kalo-jeera)
• 2 tea spoon Cumin powder (jeera powder)
• 4 tea spoon Turmeric powder
• 1 tea spoon Red Chilli powder
• 4 tbs Mustard Oil (Refined oil can also be used)
• Salt to taste

Method:

1.Marinate the fish pieces with salt and  2 tea spoon Turmeric powder.

2. Heat oil in a pan. When the oil is smoky hot add the fish pieces. 

3. Fry till they are golden in color. Remove them from pan. Use the same oil for further cooking. 

4.Add  kalo-jeera, Turmeric powder, red Chilli powder, Cumin powder, Green Chilli and salt to taste. Saute it for 2 minutes, add the Egg Plant pieces.

5. Mix them well with the spices. Cook it on low flame till the Egg Plant pieces are about 3/4 cooked. 

6. Add 1 1/2 cups of water. Increase the flame. When the gravy reaches boiling point add the fried fish pieces. Cook it on low flame for 4-5 minutes.

7. Illish Machher  jhol is ready to be served with steamed, white rice.

Tomato With Green Mango Chutney

Ingredients:

1.Tomato, chopped-1/2 kg

2.Green mango-2 small cube

3.Onions-2 sliced

4.Cinnamon-3

5.Muster paste- 1 tbsp

6.Sugar-1/4 cup

7.Vinegar-2 tbs

8.Chili powder -2 tsp

9.raisins-2 tsp

10.Mastered  Oil-2 tbs

11.Dry red chili- 3

12. Panch Phoran

13.Salt to taste

Method:

1.Put pan in stove now put oil if oil hot then put panch phoron,dry chili.

2.Now put all ingredients and mix well.

3.Put the pan on medium heat.

4.Let simmer for sometime.

5.When thick, remove from heat.

6.Now cool and serve.

Thai BBQ Chicken

Ingredients:

4 tbsp sweet chilli sauce

4 tsp lime leaves,finely chopped

3 stalks lemongrass,finely chopped

4 tsp grated ginger

4 tbsp olive oil

4 free-rang chicken supremes,skin on

Method:

1.combine all the marinade ingredients in a non-metallic bowl and coat the chicken well.Marinate for at least 1 hour,or up to overnight.

2.When ready to cook,remove the supremes from the marinade,and shake off any excess.season and cook,skin side down,on the hottest part of the barbecue for 10 minutes,removing to a slightly cooler part for another 15 minutes,and turning once.Baste with the marinade during cooking.when the chicken is completely cooked through,serve immediately.

Fish Curry With Potato And Cauliflower

Ingredients:

1 tsp salt

 ½ pint fish stock

 1 thumb ginger

 2 garlic cloves

 1 chilli 1 sliced onion (large)

 1 tbsp oil 

1 tbsp cumin seeds

 1 tbsp coriander seeds

 1 tbsp mustard seeds

 1 tsp turmeric

 5 chopped tomatoes (fresh)

 6 oz any fish

 2 oz cauliflower 

2 oz potato 

 Chopped coriander 

Method:

1.Make a paste with ginger, garlic and chilli.

2. Marinade the fish in ½ tsp turmeric and 1 tsp of the ginger, garlic and chilli paste. 

3.Heat oil in a pan until smoking and add cumin, coriander and mustard seeds.

4. Take off the heat and add ginger, garlic and chilli paste, stir for two minutes.  Return to the heat and add sliced onion and cook until golden brown.

 5.Add chopped tomatoes and turmeric and cook for 15 minutes.

6. Add fish stock and salt, put the potatoes and cauliflower into the curry and cook for 6 minutes.

7. Add the fish for a further 5-6 minutes, sprinkle with coriander and serve it.

Chicken Chop

Ingredients:

Chicken mince 250 g

Onion (chopped) 1

Potato (boiled) 5

Salt as to taste

White  pepper 1 tsp

Plain flour 1/2 cup

Eggs 2

Bread crumbs 1 cup

Oil as required

Method:

Heat some oil in a pan.

Saute fry onions in it and then add minced meat.

Add salt, white  pepper and mix well.

Cook them well and then put aside to let it cool.

Mash the potatoes and add chicken mixture in it.

Mix them all well and make small round shapes.

Beat the eggs well.

Roll them in plain flour, then in eggs, then in bread crumbs.

Deep fry them all.

Serve with ketchup or any other dip.