Shutki (Bombay Duck)

Ingredients:

• 8 sticks of Bombay Duck (Bamla Maach), cut into small pieces
• 3 medium size onion, finely diced
• 1 eggplant, finely diced
• 3 small size tomato, finely diced
• 1 large garlic, peeled and finely diced
• 1'' fresh ginger, peeled and finely diced
• 3-4 green chillies
• 1tbsp cumin powder
• 1/3 red chilli powder
• 1/3 freshly ground black pepper
• Mustard oil
• Salt to taste

Method:

• Soak all the pieces of Bombay Duck in hot water for about 10 minutes. Remove bones and wash thoroughly with water.  Drain when clean and keep aside.
• Heat oil in a saucepan or wok and fry the diced onion till it turns light brown.
• Now add diced garlic and ginger. Stir fry the mixture till garlic and ginger cooked.
• Add cumin powder, turmeric powder, chilli powder and salt and fry for 2-3 minutes.
• Add eggplant and green chillies. Stir fry for 5-6 minutes over medium heat.
• Add fish pieces and mix well. Cook the mixture for about 7-8 minutes over medium heat or till the fish cooked.
• Add diced tomato and ground black pepper. Fry the mixture for further 6-8 minutes over low heat.
• Turn off the heat and serve hot with rice.

Colocasia/ Kochu with Salmon Fish

Ingredients:

• 7-8 pieces of salmon fish
• 5-6 medium colocasia/ kochu- peeled, cut in halves
• 1 onion,  paste
• 1/2 tsp garam masala
• 1 tsp turmeric powder
• 1tsp cumin powder
• 1 pinch of coriander powder
• 2-3 dried red chillies
• bunch of coriander leaves, chopped
• Sat to taste
• Mustard oil

Method:

• Clean and wash the fish pieces  thoroughly with water.
• Coat the fish pieces with salt and turmeric powder. Keep aside.
• Boil the colocasia/ kochu and drain out the water.
• Heat oil in a wok / saucepan/ Kadai and fry the fish pieces until golden brown. Keep aside.
• Now in a separate  wok / saucepan/ Kadai heat little mustard oil and add dried chillies and onion. Stir-fry for 30 seconds.
• Add cumin powder, coriander powder, turmeric powder, salt and 1/2 cup water. Stir-fry the mixture about 4-5 minutes.
• Add colocasia/ kochu and stir-fry for another 4-5 minutes.
• Add 3-4 cups of water and cover it with a lid. Bring it to boil over high flame.
• Add fried fish. Cover and shimmer for another 5-6 minutes or until the fish becomes soft.
• Add garam masala and coriander leaves and mix well.
• Remove from heat and serve hot with rice.

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.

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.

Fish Head with Joha (Gobindo-Bhog) Rice

Ingredients:

• 1 kg one fish head (preferably katla fish)
• 1 cup joha (gobindo-bhog) rice)
• 3 finely diced onion
• 2 large potato cut into cubes
• 2 tsp cumin powder
• 1 tsp sugar
• 1 tsp ginger-garlic paste
• 1 tsp garam masala
• 5 tsp ghee
• 1/2 litre mustard oil for fry the fish head
• 2 tsp turmeric powder
• 3 green chillies
• 3 dry chilllies
• 3 bay leaf
• Salt to taste

Preparation:

• Rub the fish head with salt and turmeric and it aside for 5 minutes.
• wash rice and drain.
• Heat mustard oil in a wok and deep fry the fish head till brown. Remove the head from the oil.

Cooking Method:

• Heat the ghee in a saucepan. Add bay leaf, dry chillies and fry for 30 minutes.
• Add chopped onions and fry for 4-5 minutes till onions are soft.
• Add ginger-garlic paste, green chillies, cumin powder, sugar, salt, turmeric powder and fry for further 1 minute.
• Add the rice, potato and fry for 5 minutes. Can sprinkling water, if required, to avoid the rice sticking to the bottom of the pan.
• Add 3 cups water and bring it to boil.
• Add fried fish head and after few minutes mashed the fish head. Simmer on low heat till rice and potatoes are cooked.
• Add garam masala and remove from heat.