MASLA MACH (MASALA FISH CURRY)

Ingredients :
(For fish marinade)
Fish 500 gms
Salt 2 tsp
Garlic-ginger paste 2 tsp
Turmeric powder 2 tsp
Red chilli powder 2 tsp

(For gravy)
Coriander powder 2 tsp
Cumin powder 2 tsp
Red chilli powder 1 tsp
Turmeric powder 1 tsp
Kashmiri red chilli powder 2 tsp
Onion 1 (chopped finely)
Tomato puree 2 tsp
Ginger-garlic paste 2tsp
Lemon ½ or 1
Coriander leaves a bunch
Kashmiri methi leaves 1 tsp
Matar (Green peas) ½ cup
Tomato 2 small size (chopped finely)
Sugar/Gud 1 tsp
Oil 1 1/2 cup
Water 1 cup

Method :
Mix the fish with the marinade and leave it for a minimum of half-an-hour. In a pan heat 1 cup oil and deep fry the marinated fish. In another pan heat oil. Add chopped onion. When it turns golden add the ginger-garlic paste and fry again for 2-3 mins. Then add the coriander powder, cumin powder, red chilli powder, turmeric powder, kashmiri red chilli powder and the kashmiri methi leaves. Fry again for 2-3 mins till oil starts coming out. Then add the chopped tomatoes, Sugar or gud , salt, green chillies, matar and tomato puree. Mix well and let it cook for 2-3 mins. Then add 1 cup water . Let it cook on low flame for 5-10 mins. Add coriander leaves and lemon juice and serve it hot with rice or roti.

Contributed by: Mrs.Meena Panda, Kolkata, West Bengal, India.

KARDI ACHAR (Bamboo shoot pickle)

Ingredients :
Bamboo shoots ½ can (cut into thin long strands)
Lemon juice 2tbsps
Salt according to taste
Turmeric powder 1tsp
Green chilli 1 (cut into 2-3 pieces)
Mustard oil 2tbsps

Method :
Wash the bamboo strands well. Add lemon juice , salt, turmeric powder, chilli and mustard oil. Mix well and keep it in a sterilized jar. Keep it in the sun everyday for 14-15 days. You can eat it with rice or chappati
Contributed by: Mrs.Meena Panda, Kolkata , West Bengal, India

KARDI BHAJA (Fried bamboo shoot strands)

Ingredients :
Bamboo shoot ½ can (cut into thin long strands)
Turmeric powder 1tsp
Rice powder 2tsp
Salt according to taste
Oil for frying

Method :
Wash the bamboo strands well. Squeeze the water out of it. Add salt, turmeric powder and rice powder to it. Make flat thin balls of it and deep fry. Serve it hot with rice and dal.
Contributed by: Mrs.Meena Panda, Kolkata , West Bengal, India

PIYAZ KHATA (Sour Onion Soup )

Ingredients :
Onions 1 big
Oil 2tsp (for cooking) + for frying the onion rings
Garlic 2cloves (chopped finely)
Panchphutan 1tsp (mixture of 5 spices mentioned earlier in the Main recipe)
Tomato 1 small (cut into 5-6 pieces)
Yogurt 250ml
Besan 1tbsp
Turmeric powder 1tsp
Salt according to taste

Method :
Cut onions into round pieces just like the ones when you cut for salad. Fry them in oil for a little while. The onion rings shouldn’t turn brown in colour. Keep it aside. In a kadahi heat oil. Add the chopped garlic, panchphutan. When they start to splutter add the chopped tomatoes. Fry it for 1-2 mins. In a bowl take the yogurt add besan and whisk it properly. Add water to it according to the amount of consistency you want. Add it to the kadahi and keep stirring till it starts boiling. Add the fried onion rings,turmeric powder and salt. Let it boil for 4-5 mins and serve it with rice.
Contributed by: Mrs.Meena Panda, Kolkata , West Bengal, India

KABULI CHANA TARKARI (Chickpea Curry)

Ingredients :
Chole (Kabuli chana)500gms
Potato 2
Oil 2tbsps
Onion (chopped finely)1
Onion,ginger & garlic paste 4tbsps
Turmeric powder 1tsp
Red chilli powder 1tsp
Chole masala / Curry powder 1tbsps
Salt according to taste


Method :
Pressure cook chole and potato with salt. In a pan heat oil. Add chopped onions. When they turn golden brown add the onion, ginger and garlic paste .When oil comes out of it add the chopped tomatoes. Add the turmeric powder, red chilli powder and fry for a little while. When oil starts coming out add the mashed potato to it. Mix well then add the pressure cooked chole to it. Add the chole masala or curry powder, salt and mix it well. Let it boil for a while then serve it hot with roti or paratha.

Contributed by: Mrs.Meena Panda, Kolkata , West Bengal, India

AAM KHATA (Mango sweet & sour)

Ingredients :
Raw mango 200gms (peeled and chopped into 5-6 pieces)
Turmeric powder 1tsp
Panchphutan 1tsp (mix of five spices- jeera, meethi, sarson ,saunf & kala jeera)
Hing 1tsp (Asafoetida)
Kari patta 6-7 leaves (curry leaves)
Dried red chilli 1
Ginger-garlic paste 2tsp
Sugar / Gud/jaggery (1 cup) or according to the amount of sweet you want to eat.
Saunf powder 1tbsp (fennel seed powder)
Methi powder 1 tsp (fenugreek powder)

Water 1 cup

Oil 1 tbsp

Method :
In a pan take 1 cup water add the mango pieces, salt and turmeric powder and boil it.
In a kadai heat a little oil. Add panchphutan, kari patta, hing and dried red chilli. Fry till the phutan starts crackling. Then add ginger-garlic paste and fry it for 1-2 mins. Add gud or sugar. When it starts boiling add the boiled mango pieces to it. Then add saunf powder and methi powder and serve it with rice and dal.

P.N: I added gud (jaggery) which gave the dish this colour.If you add sugar the colour would be different so don't worry when the colour come out to be different when you use sugar.

Contributed by: Mrs.Meena Panda, Kolkata , West Bengal, India.

CHANA TARKARI (GREEN CHOLE CURRY)

Ingredients :

Green chole 500gms
Potatoes 3
Onion 1 (Chopped finely)
Tomato 1 (Chopped finely)
Turmeric powder 2 tsp
Curry powder 1tbsp
Red chilli powder 1tsp
Kala namak 1tbsp
Salt according to taste

Method :
Pressure cook chole and potato by adding salt to it . Heat oil in a pan . Add the chopped onions . Fry till it turns golden brown . Now add the chopped tomatoes and turmeric powder.Fry till oil comes to the sides.Mash one boiled potato and add it.Mix well and fry for 2-3 mins.Then add the boiled chole and rest of the potatoes cut into 3-4 pieces.Mix properly .fry for 2-3 mins.Add the curry powder , red chilli powder and kala namak. Add water according to the amount of gravy you want and let it boil properly.Serve it hot with roti or rice.

Contributed by: Mrs.Meena Panda, Kolkata , West Bengal, India

SEMI BAIGAN (Semi eggplant curry)

Ingredients :

Semi 500gms
Eggplant 1 ( cut into very small pieces)
Turmeric powder 2 tsp
Mustard seeds 2 tbsp
Green chillies 3
Coriander leaves a bunch
Oil 1tbsp
Jeera 1tsp
Tomato 1 small (chopped into small sizes)
Salt as per taste

Method :

Cut the semi into 2-3 pieces. Be careful while cutting them as sometimes there are worms in it .Wash them properly. In a pan take semi, eggplant add water and turmeric powder and boil it till it’s done. Grind the mustard seeds, green chillies and coriander leaves. Keep them aside. In a pan heat oil. Add jeera and chopped tomato to it. Later add the boiled semi and eggplant. Fry for 2-3 minutes. Then add the grinded paste. Let it cook for 1-2 mins . Add salt . Let it cook for 2-3 mins . Garnish it with coriander leaves and serve hot.

Contributed by : Mrs.Meena Panda , Kolkata, West Bengal, India.

SEMI

Ingredients :
Semi 500gms
Turmeric powder 2 tsp
Mustard seeds 2 tbsp
Green chillies 2
Coriander leaves a bunch
Oil 1tbsp
Jeera 1tsp
Tomato 1 small (chopped into small sizes)
Salt as per taste
Milk ½ cup

Method :
Cut the sembi into 2-3 pieces. Be careful while cutting them as sometimes there are worms in it.Wash them properly. In a pan take semi add water and turmeric powder and boil it till it’s done. Grind the mustard seeds, green chillies and coriander leaves. Keep them aside. In a pan heat oil. Add jeera and chopped tomato to it. Later add the semi. Fry for 2-3 minutes. Then add the grinded paste. Let it cook for 2-3 mins . Add salt and add milk. Let it cook for 2-3 mins. Garnish it with coriander leaves and serve hot.

PS: Semi is eaten along with rice. The grinded mustard seeds add a different flavour to the dish.

Contributed by : Mrs.Kusuma Manjari Patra, Gambhariguda, Kalahandi, Orissa, India.