Mutton Curry: Simple & Healthy Recipe

Ingredients:

• 300 grams mutton cut into cubes
• 6-8 green chilies cut in middle
• 1/4 teaspoon turmeric powder
• 2 red onions, finely chopped
• 2 tbsps garlic-ginger paste
• 1 tbsp fresh lime juice
• 3 medium tomatoes, peeled the skin and roughly cut into large pieces
• 3-4 cardamom
• 1/2 tbsp ground black pepper
• Olive oil/ Mustard oil
• Salt to taste




Procedure:

• Clean and wash the meat with water for 3 times and drain out all the water. Now marinate the meat with lime juice and ginger-garlic paste. Keep aside for 1/2 hour.
• Heat oil in a non-sticky pressure cooker and add chopped onion and cardamom and fry for 3-4 minutes over medium heat.
• Add the meat, salt and turmeric powder. Stir fry the mixture for 6-7 minutes. 
• Add 3 cups water and green chillies and mix well. Cover with a lid. Cook the meat for around 20 minutes (6-7 whistles) and let the vapor come out. Turn off the heat.
• Remove the lid and again turn on the heat. Add chopped tomatoes and black pepper and cook for further 10-15 minutes or till the tomatoes cooked well over medium heat.
• Turn off the heat and serve hot with rice or rotis (Indian bread).

Pumpkin with Ridge Gourd: My Mom's Recipe

Ingredients:

• 300gms pumpkin, seeds removed, cut into 1'' cubes (keep or remove skin as your prefer)
• 200gms ridge gourd, peeled and cut into 1'' pieces
• Some fenugreek seeds
• 1 large onion sliced thinly
• 2-3 dried red chillies
• 3tbsps finely chopped garlic
• 1/3 tbsp turmeric powder
• 1/2 tbsp cumin powder
• 1/2 tbsp red chilli powder
• 1 tbsp sugar or jaggery
• 3-4 tbsps mustard oil
• Salt to taste

Method:

• Heat oil in a flat  pan and add the dried chillies and fenugreek seeds and fry till spluttering stops.
• Add the dried red chillies and fry for half a minute.
• Add the garlic and onions and fry till onion is soft.
• Add the powdered spices and mix well. Cook for 2-3 minutes.
• Add the pumpkin, ridge-gourd, sugar or jaggery and season with salt. Mix well.
• Fry till pumpkin and ridge gourd are cooked well over a medium heat.
• Remove from the heat and serve hot with rice or chapatis or rotis.

Cabbage, Green Peas and Potato Fry/ Bondha Kobir Bhaji

Ingredients:

• 300gm finely chopped cabbage
• 1 onion, finely chopped
• 1 medium size potato, finely chopped
• 1 cup fresh green peas
• 1 tsp grated ginger
• 3-4 dried chillies
• 1/3 fenugreek seeds 
• Pinch of turmeric powder
• Salt as per taste
• 1/3 freshly ground black pepper
• 6-7 tsp mustard oil

Method:

• Heat oil in a heavy bottom kadai or wok.
• Add fenugreek seeds and dried chillies. Fry for 10 seconds.
• Add onion. After 30 seconds, add cabbage, peas and potato. Stir fry the vegetables for around 3-4 minutes.
• Add salt, turmeric powder and grated ginger. Fry for 20-25 minutes or till the vegetables cooked over medium heat.
• Add ground pepper and mix well.
• Turn off the heat and serve hot with rice or roti.

Pointed Gourd & Potato/ Potol aru Alur Jul

Ingredients:

• 1 medium size potato, cut into medium size pieces
• 4 pointed gourd, cut into medium size round pieces
• 2 medium size onion, ground
• 4-5 tsp mustard oil
• 2-3 tsp peanut oil
• 1 tsp cumin powder
• 1/2 tsp red chilli powder
• 1/3 tsp ground garam masala
• 1 tsp ghee
• 1 bay leaf
• 3-4 dried chillies
• 1/4 tsp fenugreek seeds
• pinch of turmeric powder
• Salt as per taste

Method:

• Heat oil in a kadai or wok. Add fenugreek seeds. Fry till they become black in color. Then add dried chillies and bay leaf.
• After 7-10 seconds, add ground onion and stir fry for 2-3 minutes. Add cumin powder, chilli powder, turmeric powder, salt and little water. Stir for 3-4 minutes.
• Add potato and pointed gourd. Mix well and further stir for about 5-6 minutes.
• Now add 1 cup of water. Cover and cook till done over medium flame.
• Turn off the flame and add garam masala. Mix well.
• Transfer the mixture to a plate or bowl and add 1tsp of ghee.
• Serve hot with rice or roti.

Fish Roe Fry : My Version

Ingredients:

• Fish roe 200 gm
• 3 onion, chopped
• 1/3 tsp fenugreek seeds
• 5 green chillies chopped
• 2 inch ginger, peeled and finely chopped
• 1/2 cup chopped spring onion
• 8-10 baby potatoes, chopped
• Turmeric powder
• Salt as per taste
• 70 ml peanut oil

Method:

• Clean and wash the fish roe carefully. Keep aside.
• Heat oil in a wok or kadai and as the oil get piping hot add the fenugreek seeds. 
• After 20 seconds, add chopped onion green chillies and ginger and stir fry for 3-4 minutes.
• Now add potatoes and stir fry for another 5 minutes.
• Add the fish roe, salt and turmeric powder and mix well. Mash the fish roe.
• Fry for around 20 minutes over a medium heat or until the water dries out.
• Now add spring onion and stir fry for another 2-3 minutes.
• Turn off the flame. Add chopped coriander and mix gently.
• Serve hot with rice.

Egg, Baby Potato and Radish Curry: My Version

Ingredients:

• 4 hard boiled brown eggs- shelled
• 1 ground onion
• 8 baby potato- boiled and peeled 
• 1 radish, boiled and cut into 1inch long pieces
• 1 bay leaf
• 1 tsp cumin powder
• 1/2 tsp ground coriander seeds
• 1 tsp red chilly powder
• 1 tsp paprika
• 1/3 tsp dried rosemary
• 1/3 tsp dried thyme
• 6 tsp mustard oil
• 1/4 turmeric powder
• Salt to taste 

Method:

• Heat 2 tsp oil in a heavy bottomed saucepan, add the boiled eggs and saute of medium flame for 5 minutes. Add a pinch of turmeric powder and combine. Remove eggs and keep aside.
• In the same pan, add the  remaining oil and add the bay leaf and onion and saute for 3 minutes.
• Add cumin powder, coriander powder, paprika, red chilly powder, salt and turmeric and combine. Add some water and cook for 8-10 minutes.
• Add potato and radish pieces and cook for another 5 minutes. Add 2 cups of water, thyme and rosemary and bring to boil.
• Add the boiled eggs and let it cook for 7-8 minutes on medium flame. reduce flame and cook till you get the desired curry consistency.
• Add garam masala powder and mix gently.
• Turn off heat and serve hot with rotis or white rice.

Methi Xaakor Bhaji/ Fenugreek Leaves Fry

Ingredients:

• 4 bunches fenugreek leaves, finely chopped
• 1 potato, peeled and chopped
• 1/3 tsp fenugreek seeds
• 6 tsp mustard oil
• Pinch of turmeric powder
• Salt as per taste

Method:

• Heat oil in a wok.
• Add fenugreek seeds. After 10 seconds , add chopped fenugreek leaves and potato.
• Add turmeric powder and salt and stir fry till the water dries out or potato cooked over medium heat.
• Now turn off the gas and serve hot with rice and daal.

Banana Stem Fry

Ingredients:

• Banana stem 250gm, finely chopped
• 1 onion finely chopped
• 1 tsp ginger-garlic paste
• 6-8 dried jackfruit seeds
• 3 dried whole chillies
• 5 tsp mustard oil/ vegetable oil
• Some cracked black pepper
• 1/3 tsp chilli flakes
• Turmeric powder
• Salt as per taste

Preparation of banana plant pith

• Take the stem and cut lengthwise the outer shell
• Remove the shell by pulling apart. Keep on removing the shell, there may be more than one.
• Once you reach the core, peel it very carefully from the surface.
• Now cut it into round slices, while doing so, lots of thread like fibres will come out, remove that by spindling it on your finger tips.
• Now cut the slices into small pieces.
• Now put chopped stem in a bowl, add some salt and mix well. Leave for 10-12 minutes. Salt will help to release lot of water.
• Squeeze out a handful banana stem  and discard the water.
• By this method remove all excess water from the chopped stem, now it will look like roughly meshed stuff.
• Now this is ready for cooking.

Method:

• Wash and boil/roast jackfruit seeds till half boil. Remove and keep aside.
• heat oil in a saucepan or kadai and add chopped onion and dried chillies.
• After 1minute add ginger-garlic paste and stir fry for another 2-3 minutes.
• Now add chopped stem and jackfruit and stir fry for 5 minutes.
• Sprinkle some water and cover with a lid.
• Cook over low heat till the banana stems are soft and all the water dries out.
• Serve hot as side dish with rice and daal. 

Fish Roe Fry: Delicious Assamese Recipe

Ingredients:

• Fish roe 250 gm
• 1/3 tsp fenugreek seeds
• 3 onion, finely diced
• 5 green chillies chopped
• 1/2 cup chopped spring onion
• Some chopped coriander leaves for seasoning
• Turmeric powder
• Salt as per taste
• 70 ml mustard oil

Method:

• Clean and wash the fish roe carefully. Keep aside.
• Heat oil in a wok or kadai and as the oil get piping hot add the fenugreek seeds. 
• After 20 seconds, add chopped onion, green chillies and spring onion and fry for 3-4 minutes.
• Add the fish roe, salt and turmeric powder and mix well. Mash the fish roe.
• Fry for around 20 minutes over a medium heat or until the water dries out.
• Turn off the flame. Add chopped coriander and mix gently.
• Serve hot with rice.

Egg Masala Curry

Ingredients:

• 5 hard boiled brown eggs- shelled
• 2 ground onion
• 2 medium potato- boiled and peeled and cut into cubes
• 2 bay leaf
• 1 tsp cumin powder
• 1/2 tsp ground coriander seeds
• 1 tsp red chilly powder
• 1 tsp paprika
• 6 tsp mustard oil
• Pinch of garam masala
• 1/4 turmeric powder
• Salt to taste 

Method:

• Heat 2 tsp oil in a heavy bottomed saucepan, add the boiled eggs and saute of medium flame for 5 minutes. Add a pinch of turmeric powder and combine. Remove eggs and keep aside.
• In the same pan, add the  remaining oil and add the bay leaf and onion and saute for 3 minutes .
• Add cumin powder, coriander powder, paprika, red chilly powder, salt and turmeric and combine. Add some water and cook for 8-10 minutes.
• Add potato and cook for another 5 minutes. Add 2 cups of water and bring to boil.
• Add the boiled eggs and let it cook for 7-8 minutes on medium flame. reduce flame and cook till you get the desired curry consistency.
• Add garam masala powder and mix gently.
• Turn off heat and serve hot with rotis or white rice.