Stir Fry Oyster Mushrooms with Vegetables

Ingredients:

• 250gms oyster mushrooms, sliced
• 100gms green peas
• 1 bunch spring onion, chopped
• 1 large red onion, thinly sliced
• 2 medium tomatoes, sliced
• 2 green chillies
• Some fenugreek seeds
• Pinch of turmeric powder
• 1tbsp peanut oil
• 2tbsps sesame oil
• 1tbsp oyster sauce
• 1tbso light soy sauce
• Salt to taste

Preparation:

• Wash and slice all vegetables.
• Heat wok, add peanut and sesame oil and heat until oil begins smoke.
• Add fenugreek seeds and sliced onion. Stir fry for 30 seconds.
• Add all the vegetables and stir fry for 2-3 minutes.
• Add salt, turmeric powder, soy sauce and oyster sauce. Toss well.
• Fry the vegetables for further 5-6 minutes over medium heat.
• Turn off the flame and serve hot.

Mutton Rogan Josh

Ingredients:

• 1 kilo mutton, cut into medium size pieces
• 4 large onions, thinly sliced
• 3 tbsps ginger-garlic paste
• 100 gms fried cashew nuts (made into a paste with a little water)
• 1 tbsp coriander powder
• 2drops liquid saffron 
• 1 tbsp paprika
• 1 tbsp cumin powder
• 1 tbsp garam masala
• 50 gms black raisins
• 1/2 tbsp black pepper powder
• 3-4 bay leaves
• 6-7 cardamoms
• 1'' cinnamon stick
• 1 large potato, cut into cubes
• 1 cup fresh curd
• Ghee
• Vegetable oil
• turmeric powder
• Some chopped coriander leaves for garnishing
• Salt to taste

Preparation:

• Put the mutton pieces in a non-metallic bowl and mix with curd, paprika and saffron . Set this aside for about an hour.
• Heat some vegetable oil and ghee in a saucepan or kadai. Add cardamoms, cinnamon stick and bay leaves.
• After few seconds, add sliced onions and stir fry until they become light brown. 
• Add all masalas except garam masala and stir fry for 5-6 minutes (if necessary add some water).
• Add marinated meat and salt. Gently mix and fry for 5-6 minutes over high heat.
• Add potato pieces, cashew nuts paste and raisins and mix well.
• Add 3 cups water and cover with a lid.
• Turn down the heat to low and cook until the meat is tender- about an hour or so.
• Add garama masala and gently mix. Turn off the heat.
• Garnish with chopped coriander leaves.
• Serve hot with rice/ roti/ chapati.

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.

Chicken Curry with Roasted Capsicums

Ingredients:

• 1.5 kilo country chicken with skin, roasted and cut into medium pieces
• 1.5 inch fresh ginger, peeled
• 1 whole garlic, peeled
• 2tbsps fresh lime juice
• 3 large onion, peeled and chopped
• 1tbsps red chilli powder or to taste
• 2tbsps  cumin powder
• 1/2 tbsps ground black pepper
• 3 medium capsicum
• 1/2 tbsp garam masala
• 3 bay leaves
• 1/2 tbsp turmeric powder
• Mustard oil or olive oil
• Salt to taste

Method:

• Wash the mean and drain out all the water. Add some salt and lemon juice and marinate for at least one hour.
• Coat the capsicums with oil. Roast them till the outside skin is charred. Place the roasted capsicums in a ziploc bag till it is cooled. Peel the blackened skin and removed the skin. Chop the capsicums in large pieces.
• Make a paste with the ginger and garlic and little water in a blender.
• Heat oil in a thick bottomed pan. Add bay leaves and chopped onion and cook until they are light brown. Add the ginger-garlic paste and cook until the water is all gone and the paste has fried for about a minute after that.
• Add the chicken pieces to the pan and toss well. Stir fry the chicken for about 5 minutes.
• Add turmeric powder, cumin powder, red chilly powder, black pepper and mix well. Stir fry the mixture until its water dries out over medium heat.
• Now add about 2-3 cups water, cover and simmer until the chicken is cooked through the tender-about 15-20 minutes.
• Uncover and add the roasted capsicums and cook for another 8-10 minutes. Increase the heat.
• Add the garam masala and gently mix.
• Turn off the heat and serve hot with plain rice or rotis (Indian bread).

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).

Fish Curry with Long Brinjal and Cauliflower

Ingredients:

• 8-9 pieces parsi fish
• 7-8 florets cauliflower
• 6-7 long brinjals, cut into 1'' pieces
• 100 ml mustard oil for fry the fish
• 1 large red onion paste
• 1 tbsp turmeric powder
• 1 tbsp cumin powder
• 1/2 tbsp red chilli powder
• 1 tbsp white mustard seeds
• 2 dry chillies
• 2 green chillies
• A pinch of hing/ asafoetida
• 1 tsp fenugreek seeds
•  A pinch of garam masala
• Salt as per taste

Method:

• Clean and wash the fish pieces. Rub the fish pieces with salt and turmeric powder. drain out the extra water. Set aside for 5 minutes.
• Heat the oil in a wok and as the oil get piping hot fry the fish pieces till they are golden in both sides. Set aside.
• Again heat 6 tsp mustard oil in a different wok and add fenugrrek seeds, dry chillies, asafoetida  and mustard seeds.
• After 30 seconds, add  onion and green chillies. After few seconds, add cumin powder, red chilli powder, turmeric powder and salt. Stir fry the masalas for 2-3 minutes with little water.
• Add vegetables (cauliflower & brinjal). Mix well and stir for around 10 minutes over a medium heat.
• Add 3 cups of water, if you want more soup you can add more water. Let it boil it on high flame for another 8-9 minutes.
• Add fried fish pieces. Let it boil for another 5 minutes. Add garam masala and mix well the mixture.
• Put off the flame
• Serve hot with plain rice.

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.

Mutton Fat Fry: Innovative Recipe

Ingredients:

• Mutton fat 250gms, cut into medium size cubes
• Tofu 100gms, cut into medium size cubes
• 1 large red onion, finely chopped
• 5 cloves of garlic, finely diced
• 1inch ginger, finely diced
• 1/2 tsp red chilli powder
• 1/2 cumin powder
• 1/3 tsp freshly cracked black pepper
• Pinch of thyme and rosemary
• 3-4 tsp olive oil
• Pinch of  turmeric powder
• Salt to taste

Method:

• Heat oil in a wok or saucepan. Add chopped onion, garlic and ginger. Stir-fry for 1-2 minutes.
• Add mutton fat and stir-fry for few minutes until fat slightly cooked.
• Now add tofu, turmeric powder, cumin powder, chilli powder, black pepper, thyme, rosemary and required salt. Stir-fry the mixture about 15 minutes over a low heat or fry until tofu and mutton fat cooked well.
• Remove from the heat and serve hot with rice or chapati or paratha.

Mali/ Kaliajora Maas aru Paleng Xaakor Tenga Jul: An Authentic Assamese Fish Curry

Ingredients: 

• Mali/ Kaliajora or Calbasu/ Black rohu 7-8 pieces
• 2 bunch spinach leaves, finely chopped
• 4-5 medium size tomato (local, not hybrid), roughly chopped
• Some fresh coriander leaves, finely chopped
• 1/2 tsp fenugreek seeds
• Mustard oil
• Turmeric powder
• Salt as per taste

Method:

• Clean and wash the fish pieces thoroughly with cold water.
• Add turmeric powder and salt to the fish pieces, mix well and keep aside.
• Heat sufficient amount of mustard oil in a wok/ kadai and shallow fry the fish pieces. Remove and keep aside.
• Heat 5 tsp of mustard oil in a separate kadai and add fenugreek seeds.
• When the seeds stop spluttering, add spinach and coriander leaves. Mix well and cover with a lid.
• After 3-4 minutes, add chopped tomato, salt and little turmeric powder and mix well. Stir-fry the mixture until tomatoes cooked.
• Add 4-5 cups of water and cover with a lid. Bring it to boil.
• Now add fish pieces and cover again.
• Cook on medium heat until the fish becomes soft or till done.
• Turn off the heat and serve with steamed rice.

Deep Fried Eggs

Ingredients:

• 4 large eggs
• Flour for dredging
• Salt and freshly ground black pepper
• 1/2 cup bread crumbs
• 2 eggs, lightly beaten

Method:

• Cook the eggs in boiling water about 5 minutes for a soft-boiled egg. Drain and cool the eggs in icy cold water, and then remove the shell.
• Put the flour in a bowl and season with salt and black pepper. Put the bread crumbs in a separate bowl and the beaten eggs in a third bowl.
• Take the eggs and coat them in the flour mixture, then beaten eggs, and finally the bread crumbs.
• Now heat sufficient amount of refined/ vegetable oil in a wok or deep fryer. Fry the eggs for about 1 minute or just until the crust is brown.
• Transfer the eggs to a platter and serve hot.

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.

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. 

Koi Maacher Jhol (Climbing Perch Fish Curry)

Ingredients:

• 400 gm koi maach
• 50 ml mustard oil
• 1/5 tsp fenugreek seeds
• 1/2 tsp turmeric powder
• 1 tsp cumin powder
• 1/2 tsp coriander powder
• 3 green chillies
• Salt to taste

Method:

• Clean and wash the fish.
• Marinate the fish with salt and turmeric powder.
• Heat up a deep botton saucepan/ wok/ kadai. Add mustard oil and let it heat up properly. Fry the marinated fish both the sides well to crisp and brown. Take out and let it cool a little bit.
• Now if you have some oil still left after frying, then do not throw it, add 2 tsp mustard oil more.
• Temper this oil with fenugreek seeds and green chillies.
• Then add all the masalas with some water. Fry it for 2 minutes at mid heat.
• Now add 2 cups plain water and let the masalas cook for 5 minutes. stir occasionally.
• Add the fried fish to the gravy. Cover it and cook for further 6-8 minutes or till the fish becomes soft.
• Turn off the gas and serve hot with rice.

Chicken with Red Cabbage

Ingredients:

• Chicken- 1 kg (cut into medium size pieces)
• 1 tsp ground paprika
• 7 tsp olive oil
• 3 red onion finely sliced
• 400 gm red cabbage finely sliced
• 1 tsp dried crushed chilies
• 2 tsp ginger-garlic paste
• 2 tsp ground cumin seeds
• 1 tsp turmeric powder
• 3 bay leaves
• 4 dry chilies
• Salt to taste 

Method:

• Mix the paprika with a little salt and use to dust the chicken pieces.
• Heat the olive oil in a saucepan and add the bay leaves and dry chilies. After 10 seconds add onion, cumin powder, ginger-garlic paste, salt and turmeric powder for about 3 minutes then add little water to cook the spices and fry for 4 minutes.
• Add the marinated chicken and fry for about 15 minutes.
• Then add the sliced red cabbage and cook for further 15 minutes, stirring occasionally.
• Add 2 cups of water and cover, cook gently for about 10 minutes until the red cabbage and chicken cooked well.
• Transfer to a bowl and sprinkle the dried chilly flakes over it and serve with plain rice or with tandoori roti or chapati.