Ingredients

• 4 Egg
• 2 big, finely sliced Onion
• 1/2 tsp Red Chili Powder
• 2 tbsp Cooking Oil
• 1/2 tsp Cumin Seed Powder
• 1 tsp, paste Ginger
• 4 big Potato
• as reqd Bread crumb
• /2 cup, for deep frying Cooking Oil
• 1 pc, just the white part Egg

Instructions

1. Boil 3 eggs (hard boil with shell). Take the shell off. Cut it 2 or 3 pieces.
2. Boil potatoes. Smash potatoes. Add salt to it.
3. Heat oil in a big vessel. Then add the sliced onions and fry till golden brown. Add ginger paste, cumin powder, chili powder. Fry for few minutes.
4. Add the smashed potato and fry for 2 mins. Take it off from heat.
5. Cover each egg piece with this fried smashed potato. Dip each of this in beaten egg white part. And roll on bread crumb.

Ingredients

• 1 lb, breast, skinned & cut Chicken
• 2 tbsp Cooking Oil
• 1/2 tsp Cumin Seeds
• 1/2 tsp Fennel Seeds
• 1 thickly sliced Onion
• 2 cloves, crushed Garlic
• 1 inch, finely chopped Ginger
• 1 tbsp Curry Powder
• 4 cut into thick wedges Tomato
• 1 tsp Garam Masala Powder
• 2 tbsp Cilantro

Instructions

1. Heat oil in a wok. Fry the cumin seeds and fennel seeds for 2 min.
2. Add onions, garlic and ginger and cook for 7 min. Add the curry paste. Cook for 2-3 min. Add chicken. Fry for 5-8 min.
3. Add the tomatoes, garam masala powder and chopped cilantro. Cook for another 5-10 min until chicken is tender. Enjoy It.
    

Ingredients

• 1 Lb (Grass Carp, Rehu, Buffalo etc.) Fish
• Tsp. Turmeric powder
• Tsp. Salt
• 1 Medium Onion
• 1 Inch Piece Ginger
• 6 Green Chili
• 5 Tbsp. (beaten) Yogurt
• 3 Cardamom
• 5 Cloves
• 0.5 Inch piece Cinnamon
• 3 Tbsp. Cooking Oil
• 1 Tbsp. Ghee
• 10 Broken pieces Cashew nut
• 2 Tbsp. Raisins
• 0.5 Tsp. Sugar

Instructions

1. Clean and wash fish pieces thoroughly. Apply salt and turmeric powder and keep aside for 10 minutes.
2. Grind onion and ginger into a fine paste. Add this paste, green chilies, bay leaf, salt and sugar to the beaten curd. Pour this mixture all over the fish pieces and marinate for about 20 minutes.
3. Heat oil and ghee, fry chopped onion till light brown in color. Add the soaked fish pieces one by one and turning them over after a few seconds. Pour the remaining marinade mix. Add raisins and cashew nuts and bring to a boil.
4. Cover and simmer in reduced heat for ten minutes till the fish is done. Powder the cardamom, cloves and cinnamon and add. Add salt and sugar to taste. Cook in slow fire for another few minutes. Serve hot with basmati rice
    

Ingredients

• 225 gm Hilsa Shad fish
• 1 cut into longwise Potato
• 1/2 tsp Panch Phoron
• 2 Red Chili pepper (dried)
• 1 tsp Cumin Seed Powder
• 1 tsp Turmeric powder
• 5 cut into slit Green Chili
• to taste Salt
• 1 tbsp Cooking Oil
• 1.5 cup Water
• 250 gm fine quality Basmati rice

Instructions

1. Marinate the fish with turmeric and salt, fry slightly in the hot oil. Remove the fish from the oil.
2. In the oil, put panch phoron and dried red chili, add the potatoes, fry the fish.
3. Add the rest of the spices and green chili, and fry it for 5 minutes.
4. Put the rice, salt with water, and cover the pan with the lid.
5. Seeing after the consistency, add the fish. Serve hot.
    

Ingredients

• 2 Lb (12 pieces) Fish
• 5 tbsp (yellow type preferred) Mustard seeds
• 2 Tsp Turmeric powder
• 5 for grinding with mustard seeds Green Chili
• 1 Tsp Red Chili Powder
• 1 Tsp Sugar
• 2 Tsp or to taste Salt
• 0.5 Tsp Nigella
• 1 Tbsp Mustard Oil
• 5 Stalks (chopped) Cilantro
• 8 sliced Green Chili

Instructions

1. Take eight 6 in x 6 inch slices of banana leaves, wash and set aside.
2. Grind together mustard seeds, salt and green chilies adding half a cup water.
3. Marinate the fish pieces with turmeric powder, salt, and red chili powder. You can use either grass crap, halibut, sea bass, salmon or cat fish for this purpose.
4. Mix mustard oil, sliced green chilies, kalonji and sugar with the mustard paste.
5. Coat the fish pieces evenly with the masala paste. Wrap in the banana leaves and bake in a preheated oven at 400 deg. F for about 30 minutes or till done.
6. Garnish with chopped cilantro and serve hot with basmati rice.

Ingredients

• 2 pc, finely chopped Potato
• 1 tsp Salt
• 3 cups Water
• 1/2 cup Cooking Oi

Instructions

1. Cutting the potato properly is the main step. First remove the potato skin with a peeler. Cut fine round slices of potato. Then take a bunch of the round slices and cut them lengthwise finely.
2. Alternatively you can use a food processor to cut the potatoes. It is fast and easy.
3. Wash the potato properly under running water.
4. Mix the salt and water and soak the potato for 30 min.
5. Heat oil in a frying pan. Take a handful of soaked potato. Strain the water, and deep fry.
6. Goes well as a side dish with hot rice and butter, or with masur dal.
    

Ingredients

• 1 lb, rehu or grass carp Fish
• 1 tbsp (paste) Mustard seeds
• 1 tbsp (paste) Poppy seeds
• 1 tbsp (paste) Coconut
• 1 tbsp (paste) Cashew nut
• 1 small (paste) Onion
• 1 tbsp Mustard Oil
• to taste Salt
• 1 tsp Sugar
• 1 chopped Tomato1/2 cup Cooking Oil

Instructions

1. Cut fish into large pieces. Sauté the fish in oil and keep aside.
2. Marinate the fish with mustard paste, poppy seed paste, coconut paste and kaju paste. Add mustard oil. Season with salt and sugar. Add the onion paste and the blanched tomato.
3. Mix all the masalas well with the fish and put in a container. Steam for 15-20 minutes. Serve hot with boiled rice.

Ingredients

• 2 Cups All Purpose Flour
• 1.5 Cup Cooking Oil
• 2 Idaho Potato
• 2 Idaho Potato
• 1 Tsp Panch Phoron
• To taste Salt
• 0.5 Tsp Ginger
• 3 Chopped Green Chili
• 0.5 Tsp Turmeric powder

Instructions

1. Sift flour and half tea spoon of salt in a bowl. Add four table spoon of oil and knead well until the mixture becomes like coarse bread crumb. Add water about half cup - add little at a time and knead till the dough becomes stiff ball. Make sure not to add too much water.
2. Remove the dough onto a clean work place or a chopping board and knead for about 8 to 10 minutes till the dough becomes soft and smooth. Cover and set aside.
3. Make the stuffing : --- Peel skin from potato and cut into 1/4 inch dice. --- Wash cauliflower and remove the flowers and cut into small pieces. --- Mix turmeric powder and salt into cauliflower and potato pieces. -- Grate ginger and chop green chilies. --- Heat 4 table spoon oil. Add panch-phoron, grated ginger and green chilies and fry till splutters. Add the potatoes and cauliflower and continue frying with stirring occasionally till well cooked and done.
4. Divide the dough into eight portion and shape into balls. Take each ball, brush oil and flatten by pressing a little and then roll into a round thin circle of about 8 inches diameter. Cut with a knife along the middle and pick up one half . Fold into a cone making 1/4 inch overlapping seam, brush few drops of water into the seam with finger and glue the seam. Fill up the cone with the stuffing. Close the top of the cone again keep about 1/4 inch overlapping. Brush water with finger and press the top seam and flute with your fingers. Repeat with the rest dough, will make 16 samosas.
5. Heat oil in a shallow deep bottom pan to very high. Add samosas one by one about three at a time. Reduce heat and deep fry turning over a few times till golden brown and crisp - will take about 8 to 10 minutes.
6. Drain on paper towel and serve.
7. Note :-For filling you can also use potato and green peas cooked in the same way

Ingredients

• 1 lb Meat (lamb or goat)
• 1 tsp Red Chili Powder
• 1/4 tsp Turmeric powder
• 2 tbsp Yogurt
• 2 Bay Leaf
• 1 tsp Garam Masala Powder
• 1 pinch Sugar
• 1 big, finely sliced Onion
• 5 pods Garlic
• 1 inch Ginger
• 15 stalks Cilantro
• 1/4 tsp Black Cumin Seed (Shahi Jeera)
• 6 Peppercorns
• 1 pinch Nutmeg powder
• 1 pinch Mace
• 2 tbsp Milk
• to taste Salt
• 2 tsp Red Chili Powder
• 1/2 cup Cooking Oil
• 2 pc cut into 1 inch cubes Potato
• 4 pc Cashew nut
• 4 pc Almond

Instructions

1. Marinate the meat for 4 hours by mixing the red chili powder, turmeric powder, and yogurt.
2. Make a paste of 1/4 onion, garlic, ginger and cilantro by adding little water.
3. Heat oil in a pressure cooker. Add bay leaves, garam masala powder and pinch of sugar. Fry for 1 min in medium heat.
4. Add sliced onion, and fry till golden brown. Add the paste from step 2 and fry for 10 min.
5. Grind together the shah Zeera, peppercorns, and nutmeg powder. Add to the fried onions and fry for 2 minutes.
6. Add the red chili powder and milk and fry for 5 min. in medium heat.
7. Add the marinated meat and fry on slow medium heat for a 30 min. Make sure that the meat does not stick to bottom of the vessel. Fry till the oil leaves the side of the pan.
8. Grind together the cashew nuts and almonds. Add to the fried mutton. Fry for 10 min. If required add little water to prevent the mutton from sticking to the bottom.
9. Add 1.5 cup water and close the pressure cooker lid. Cook under full pressure for 10 minutes. Remove from heat and remove the pressure and open the cooker.
10. Add the potato and close the pressure cooker and bring to pressure. Cook under full pressure for 5 minutes. Remove from heat and let it cool down slowly.
11. Serve hot with rice or Yakhni pulao