allrecipies

Ingredients

Pomfrets - 2
Half a coconut
salt - 1/2 tsp
mustard oil - 2 tsp
green chillies - 4
a pinch of turmeric  powder
mustard seeds - 1 tsp

Method

Wash the fish. Make a paste of mustard seeds with a little salt and green chillies. Grate the coconut. Mix all the ingredients together,put it in a bowl and steam it in a pressure cooker for 3 minutes. The item is ready. You need to have it with plain rice.

Ingredients

Eggs - 3
Onion - 1
Tomato - 1 finely chopped.
Ginger & Garlic paste
Salt to Taste
2 table spoon mustard oil
Cumin Seeds
Red Chili Powder
1/2 teaspoon turmeric

Mathod

At first break and beat eggs and keep them aside. You may add salt to the egg if you so desire. Heat oil in a wok, add the cumin seeds. Once the cumin sparkles and add the turmeric, ginger garlic paste and the onions. Saute the onions till they are a light brown. Add the tomatoes, the salt and red chili powder. Stir well continuously. The Egg will get scrambled and absorb the flavors of the gravy. Cook the eggs till the gravy gets dry. Your Egg Bahar is ready.

Ingredients:

Marinated Prawn - 2 cups
Red chili powder - 2 tsp
Besan flour - 3 cup
Turmeric powder – ½ teaspoon
Rice flour - 1 tsp
1 tsp lime juice
Oil – 5 tablespoon
Salt to taste

Method:

Marinate prawn for 30 minutes in lime juice, red chilly powder, turmeric powder and salt. Mix besan flour, chili powder, rice flour, salt in water to prepare a smooth batter. Dip marinated prawn pieces in batter. Fry in the oil till they become golden brown. This is ready to serve.

Ingredients

Eggs -2
Tomato – 1 chopped
Onion chopped - 1
Mushrooms sliced - 3
Some chopped coriander leaves
Green chili - 1 cut into pieces
Red chili powder -1tsp
Salt to taste
Black pepper

Method

Take a frying pan. Star fry all the vegetable in a little oil. Add the salt, pepper and red chili powder. Next beat the eggs and pour it into the pan and mixed well with vegetables and cook for a 2 minutes. Garnish with coriander and green chilies.

Ingredients
Raw mango chutney - 2 small
Red chilies - 10
Cumin seeds - 2 tablespoon
Salt to taste
Oil - 2 tablespoon
Seasoning - mustard seeds, pinch of asafoetida, 1/2 teaspoon of cumin seeds, few red chili pieces and curry leaves

Method
At first peel the mango,and wash and cut into small pieces.Then fry red chilies in little oil add cumin seeds and keep it aside. Grind red chilies, cumin seeds smoothly, then add mango pieces, salt. Heat oil in a pan and add cumin seeds, mustard seeds, red chilies, pinch of asafoetida, and curry leaves. After mustard seeds starts to splutter, add this to the grounded mango chutney.

Ingredients

Milk – 1 lit
Sugar – 200 gm
Egg – 3
Cardamom powder – ½ teaspoon
Cashew nut – 10 gm

Method

Heat the milk and add sugar in the milk and stir well with a spoon continuously. Beat the egg in a bowl. Add the eggs slowly and steadily into boiling milk with a spoon. Boil it for five minutes in low flame. Add chopped cashew nuts and stir all the mixture slowly. At last bring down the rubdi and add cardamom powder. Cool it for some time. Serve it with rose petals.

Ingredients
Carrot – ½ kg
Milk – 1 liter
Condensed milk – 200 gm
Sugar – 500 gm
Ghee – 3 tablespoon
Cashew nut – 50 gm
Raisin – 30 gm
Peseta nut – 30 gm

Method
At first take fresh carrots and grade it. Next take a pan and put it on the oven. Pour milk in the pan and boil for few minutes. Then take another pan and add ghee in the pan and fry the grated carrot with ghee. After that add the milk with the fried carrot and boil for some time. Then add sugar in the mixture and boil for some time. Add cashew nuts in the mixture. Sugar is melted well and milk is thickening, and then adds condensed milk and ghee in this mixture. And mix well. Add raisin, chopped cashew nuts and peseta nuts in the halua and spread it in a large plate. At last cool it and serve for your guests.

Ingredients
Cashew nuts - 100 gm
Ghee – 2 table spoon
Icing sugar - 80 gm
Corn flour - 1 tsp
Rose water – 2 drops

Method
Cashew katli is a delicious sweet dish. It is my favorite dish. At first soak cashew nuts in water for 1-2 hours. After that drain the water of the cashew nuts. Then put in a grinder and grind them to a fine paste. Use a little water for the help in grinding. Next add sugar in the cashew paste and mix very well. Then take a pan. Heat the pan and add ghee. Next put into this mixture in it. Cook the mixture on a medium flame. When the sugar dissolved and mixes well with the cashew paste, stir continuously. Reduce the flame when the mixture becomes thick. Add corn flour to make the mixture thick. Stir well and remove from the fire. Then few drops of rose essence add to this mixture for better taste and quickly turn onto a greased marble surface. Spread the silver sheet over and cut into diamond shaped katlis. Cool it and serve it for your guests.

Ingredients
Prawn – 10
Bay leaf – 2
Curry leaf – 6-10
Onion paste – 1 table spoon
Garlic paste – 1 table spoon
Ginger paste – 1 table spoon
Tomato puree – 1 table spoon
Coconut milk – 10 table spoon
White oil – 1 tale spoon
Red chilly powder – 1 teaspoon
Turmeric powder – ½ tea spoon
Curd – 1 table spoon
Garam masala powder – 1 teaspoon
Salt to taste

Method
It is a delicious Indian dish. At first take these large pieces of prawn in a flat dish. Then add turmeric powder, curd, salt, and red chilly powder on them and keep it aside for marinate some time. Take a frying pan and heat the white oil. Next fry the prawn carefully till golden brown. Then keep it aside. Then heat oil and at first add bay leaves then add curry leaf, onion paste, garlic paste, ginger paste, tomato puree, red chilly powder, and salt in the heated oil and cook for some time. Next add these prawns and mix with the spices very well. Next add the coconut milk and bring it to boil for 10 minutes in a low heat. At last spread garam masala powder on the curry. Serve with rice.

Ingredients
Milk – 1 liter
Citric acid – ½ teaspoon
Sugar – 2 cup
Rose water – 3 drops

Method
It is a Bengali sweet dish. At first take a bowl and put on the oven. Pour the milk in the bowl. Then heat the milk and bring to boil. Milk is stirred continuously with a spoon. Next it keeps aside for cooling for sometime. Milk become perfectly cool, remove its cream layer. Next heat the milk again and bring to boil for sometime. Then add the citric acid dissolved in some water and stir continuously with a spoon till the milk is curdled. Keep it aside for sometimes. Next take another pan and heat the sugar with water and bring to boil for sometime. Then strain the milk through a cloth. Wash the curled milk under cold water. Then press out the water. Take it in a dish. Gently knead into soft dough and make small balls of the dough. Next boil the balls into sweet water for 20 minutes. Take off from heat and cool it. Add rose water and refrigerate for 6 hours. Serve to your guests.