Momo Recipe

Honey glazed grilled Chicken with Pomegranate Molasses

Malpua

Shorshe Begun (Eggplant in Mustard Sauce)

Lau Bishori (Milky Bottle Gourd Curry)

Ingredients for Lau Bishori:

Lau - 250 gm 
Potato - 250 gm
Milk - 250 ml
Nigella Seeds - 1 tsp
Nigella Powder - 2 tbsp
Ginger Paste - 1 tbsp
Green Chili - 4-5 nos
Ghee - 1 tbsp
Mustard Oil - 2 tbsp
Salt as per taste
Enough Water 

For flavour: 
1 tsp Garam Masala Powder / 2 tbsp Lemon Juice / 2 Lime Leaves 

Process for cooking Lau Bishori:

1. Peel the Lau and Potato, and cut them into cubes. 
2. Pour oil into a cooking pan. Once it is hot, add Nigella Seeds. Wait till it releases its aroma. Add Green Chilis. Now add Lau Cubes and them Potatoes. Stir well for 5-7 minutes.
3. Add Ginger Paste and mix well with Potato+Lau cubes. Then add Salt. Mix well. 
4. Add enough water to cover Potato+Lau cubes. Cover it with a lid. Let it boil for 10 minutes -  till the water gets dried up. 
5. Meanwhile boil Milk. Add Nigella Powder to the boiled Milk. Mix well. 
6. Pour this milk to the pan. Fold well. Let it boil once again and adjust the Salt. Cook for few more minutes to have a thick gravy. In the meantime add Ghee and any of the flavour mentioned above. Mix well. Turn off the heat. Set the pan covered with the lid until you serve.   

Lau Bishori is ready. You can have it with steamed Rice. 

Koi Maach'r Paturi (Steamed Koi Fish)

Ingredients for Koi Maach'r Paturi:

Koi Fish - 4 Nos.
Mustard Oil 
Mustard Seed - 3 tbsp
Rice - 2 cups
Pumpkin Leaves - 3
Onion Slices - 1 cup
Green Chili - 4-5 Nos.
Turmeric Powder - 1/4 tsp
Salt
Water

Process for cooking Koi Maach'r Paturi:

1. Soak Mustard Seeds in water for 30 minutes.
2. Meanwhile wash the fishes, Pumpkin leaves and Rice separately. Set them aside.
3. Take Mustard seed in a grinding bowl and add Turmeric Powder, Salt and Green Chili to it and grind them together. You need to make a fine paste. 
4. Mix Onion slices with the Paste. Coat the fishes with Mustard Paste. Pour few drops of Mustard Oil. Wrap each fish with pumpkin Leaves tightly. You can use a cotton thread to wrap the fish.
5. Now keep Rice in a deep bottom frying pan. Add 3.5 cups of Water to the rice. Once it starts boiling, the water level will be reduced. Now place the wrapped Fishes on the top of the rice. Cover the pan with a lid. Medium heat is required now. 
6. Turn off the heat. Koi Paturi is ready. 

Have you noticed, the rice has got yellow colour? You can serve Koi Paturi with that rice. Don't throw away the Pumpkin Leaves. You can grind it with 1 Green Chili and little Salt. 

Homemade Cappuccino Coffee

Do you have a nice Coffee  mug? If yes, it indicates, you are a Coffee lover. I too love Coffee. I always say that there is no bad time to take it. The great thing about Coffee is that there no limit when it comes to variation. 

I have heard from one of friends, professionally Food Anthropologist, the custom of drinking Coffee during the earlier times was used for entertaining guests. Not long after people started enjoying a occasional cup did Coffee Shops and Cafes open. The drink then started weaving itself into the economy, society, agricultural history and culture of a number of countries. Years of roasting and sipping has led to more and more delicious Coffee recipes. Blending different ingredients and brewing with the use of the most peculiar contraptions is still stimulating conversations, business talk, dating and romance and friendship.

In India, Cappuccino Coffee is the most popular hot drink that is said by Coffee lovers, to be able to arouse the senses. It is very easy to make at home wit super easily available ingredients. Here I am writing the process of making the drink at home. 


Process to make Cappuccino Coffee at home:

1. Take Coffee in a small cup. 
2. Add Sugar. Add little water (max 2 tsp.). 
3. Mix well with a spoon for 2 minutes. 
4. Again add few drops of water. Keep stirring until you see creamy and foamy paste. Set aside. 
5. Boil milk.
6. Pour Coffee in your Coffee Mug. 
7. Add hot milk (1.5 tsp.) to the Coffee paste. Stir once with the spoon.
8. Now fill the Coffee Mug 1/2 the way with hot milk. 
9. Stir with a spoon. 
10. Add some hot water to fill the cup. You will see froth coming from the milk. 
11. Sprinkle with a pinch of Cocoa Powder. 
12. Serve immediately. 

You might have so far thought that a Coffee Shop is the perfect setting for romance. But now you yourself can create a romantic environment at your home. Wake up in the morning. Prepare your hubby a cup of Cappuccino Coffee in bed. This heart warming gesture will surely be appreciated by him. No other thing can beat your day if you start the morning with the inviting aroma of freshly brewed cup of Coffee. So, sit back with your cup and enjoy the company of your hubby. 

Lau Chingri (Bottle Gourd Curry with Prawns)

Ingredients foe Lau Chingri:

Grated Lau (Bottle Gourd) - 2 cups
Prawns - 20 pieces
Turmeric Powder - 1/4 tsp
Salt - pinch for frying the Prawns and later to mix in the curry as per you taste 
Cumin seeds - 1/2 tsp
Ginger Paste - 2 tbsp
Green Chilis - 4-5 Nos
Mustard Oil for cooking

Process for cooking Lau Chingri:

1. Grate the Bottle Gourd very well with a slicer.

2. Wash the prawns and marinate it with turmeric powder salt.

3. Heat oil in a cooking pan. Fry the prawns till it turns golden brown and keep it aside.

4. Add cumin seed to the hot oil. Add turmeric powder, ginger paste, cut green chilies and salt; stir for 1-2 minutes. Add grated bottle gourd.

5. Cover the pan with a lid for 5-6 minutes and remove the cover. Stir it well and cover it and let it cook for 4-5 minutes more.

6. Remove the lid, add the fried prawns and mix it well. Allow it to cook till the excess water is gone. Add salt to taste. Mix it very well and turn off the heat. 

Chana'r Jilipi - a Bengali dessert

Another lovely sweetly festival (Bengali New Year) is just round the corner. And you know, the celebration is not afar. The actual celebration will start from 14^th April. I prefer to celebrate such moments with something that is made at home.

When I make food that helps me recall by-gone-days, even build some memories. Today’s takeaway generation has lost much of that.  It doesn't really leave much room for remembrance, do they? I try to collect the recipes from old cookbooks, Ma’s diary, faded handwritten notes scribbled by grandma – perhaps now ready to slip away. That is how some of the nostalgia survives.

Today’s Chana’r Jilipi Recipe I am sharing with you, was made by Grand Ma. 

Ingredients for making Chana'r Jilipi: (for 10-12 pieces)

For Jilipi:
Homemade Cottage Cheese / Casein (fresh made): 1 cup
Khoya Kheer / Mewa: 1 cup
Suji / Semolina: 2 tbsp
Refined Flour: 2 1/2 tbsp 
Baking Powder: a pinch
Melted Butter to mix Refined Flour
Green Cardamom Powder - 1/2 tsp 
White Oil for frying

For Syrup: 
Water - 3 cup 
Sugar - 6 cup 
Green Cardamom - 5-6

Method for making Chana'r Jilipi: 

1. Soak Semolina in 4 tbsp of warm water for 15 minutes.
2. Take Casein, Mewa in a mixing bowl. 
3. Melt Butter in a pan. Add Refined Flour. Mix well. Add this to Casein Mix.
4. Add soaked Semolina to Casein Mix. Add Cardamom Powder. 
5. Knead well. Make a smooth dough. 
6. Divide the dough in small equal size balls. Roll each balls in long strips. Give them coil shape like Jilipi. Leave them aside for 5-7 minutes. 
7. Meanwhile you can make Sugar Syrup. Take all ingredients (except green cardamom) in a deep-bottom aluminium pan. Wait till Sugar dissolves in the water. Add Green Cardamom. Stir well. Boil the Syrup till it gets 1-string* consistency. 

[1 String consistency* : Place one drop of syrup in between your thumb and forefinger. To taste the consistency you have to pull apart them gently. If only one thin thread is formed, it indicates that you have got 1-String consistency.]

7. Heat oil in a frying Pan. Fry those coil shaped Jilipi in medium hot oil until they become dark brown, but not too dark. 
8. Dip them into Sugar Syrup. Keep them in the Syrup for at least 3-4 hours. It will soak the syrup. 

Pasta with Hoemade Arrabbiata Sauce

Ingredients for Pasta with homemade Arrabbiata Sauce:

Penne Pasta - 3 cups
Broccoli Florets - 1/2 cup
Olive Oil - 3 tbsp
Dried Oregano - 2 tsp
Dried Thyme - 1/2 tsp
Dried Basil - 1 tsp
Fresh Basil - 5-6 leaves
Chopped Garlic - 1 tbsp
Crushed Chili Pepper - 1 tbsp
Cherry Tomato - 15 Nos. 
Tomato Paste - 1 cup
Balsemic Vinegar - 2 tbsp
Parmessan Cheese - handful 
Pasta Seasoning as per your choice 
Salt for taste
Water for making Sauce

Process to cook Pasta with homemade Arrabbiata Sauce:

Prepare the Penne Pasta according to the packet instructions.

Boil Broccoli florets in hot water.

Heat 2 or 3 tbsp of Olive oil in a tall pan, add the dried Oregano and Thyme, chopped Garlic and crushed Chilli Peppers. Fry for few minutes. Don't let the Garlic turn brown.

Add the tin of Cherry Tomatoes into the pan. Simmer uncovered for about 8 minutes and let the excess water evaporate.

Reduce the heat, cook for another few minutes, stirring occasionally and crushing the Tomatoes into the sauce. Now add Tomato paste and cook stirring till the raw smell goes away.

Add pinch of Salt and Black Pepper to taste. Add both dried and fresh Basil; 1 tbsp of Olive oil and 2 tbsp of Balsamic Vinegar. Stir and fold occasionally. Add handful of Parmesan Cheese.

Mix the pasta and Broccolis with sauce and garnish with Pasta seasoning.

Koi Fish Do Peyanja

Ingredients to cook Koi Fish Do Peyanja:

Koi Fish - 4 nos

Finely chopped Onion - 1 cup

Onion Paste - 1 tbsp

Garlic Paste - 1 tsp

Ginger Paste - 1 tsp

Cumin Seed Paste - 2 tsp

Coriander Powder - 1 tsp

Turmeric Powder - 1 pinch

Red Chili Powder - 1 tsp

Green Chili - 4-5 nos.

Finely chopped Tomato - 1 cup

Oil - 3 tbsp

Water as per your gravy need

Salt - as per your taste

Process to cook ingredients for Koi Fish Do Peyanja:

1. Heat oil in a cooking pan. Add chopped Onion and stir till it gets golden brown colour. Then add Ginger and Garlic paste. Cook for 1 minute. Then add Onion Paste and stir for 2-3 minutes. 
2. Add Cumin Powder, Coriander Powder, Turmeric Powder and Red Chili Powder. Add 2 tbsp of water. Cook for 2-3 minutes, 
3. Now add Green Chilis, chopped Tomatoes and Salt. Stir until it releases water. 
4. Add fishes. Stir until the spices coats the fishes. Now add water. Cook till water gets dried and you will notice oil on top. Add 2-3 green Chilis. Fold once. Turn off the heat. 

Serve Koi Fish Do-Peyanja with hot steamed Rice. 

Spaghetti & Roasted Ham with Italian Red Sauce

Ingredients for Spaghetti Ham with Homemade Italian Sauce:

1. Spaghetti
2. Raw Ham (You can use sausage, meatballs as alternative)
3. Homemade Italian Sauce

Ingredient for homemade Sauce:
1 cup of onion paste
2 tbsp of garlic paste
2 tbsp olive oil
2 cups of tomato paste (made out of 5-6 tomatoes)
1 tbsp white sugar
Salt as per taste
2 tbsp finely chopped coriander leaves
1 tsp dried Mint (Pudina) leaves
Chili flakes
Rosemary / Oregano / Parsley (any of these flavour as per your choice)
1 tbsp black Pepper Powder)

Process for Spaghetti Ham with Homemade Italian Sauce:

A. Making Sauce:
1. Heat oil in a non stick pan. 
2. Once the oil hot, add Rosemary / Oregano / Parsley 
3. Add Onion paste. Stir for few minutes until it changes the colour. 
4. Add Garlic paste. Stir for 1 minutes.
5. Add Tomato Paste
6. Add Sugar and Salt. 
7. Add Chili Flakes and Black Pepper Powder. Mix well.
8. Add little water if you want to increase the amount of the sauce. Your Sauce is almost ready.
9. Add half of the Coriander leaves and Mint leaves to the Sauce. Turn off the heat.

B. Preparing Spaghetti:
1. Boil Spaghetti as per the instructions mentioned in the packet.

C. Making Grilled Ham:
1. Cut the packet and take the Ham sheet out of the packet.
2. Apply oil on both sides of the Ham sheet.
3. Switch on the oven. Place a grilling net on the oven. Place  the Ham sheet on top of the grilling net. 
4. Start grilling until you see burning black spot on the Ham sheet.
5. Take the sheet out of the heat.
6. Now cut the sheet as per your desired shape.

D. Assembling:
1. Transfer the boiled Spaghetti in a bowl.
2. Place the Ham pieces on top of the Spaghetti.
3. Spread the Sauce over the Spaghetti.

Your Spaghetti Ham with Homemade Italian Sauce is ready to be served. 

ThoNr Moog Daal Ghonto (Banana Stem Curry with Moong Lentil)

Ingredients to cook ThoNr Moog Daal Ghonto: 

ThoNr - 250 grams
Moong Daal - 1 cup
Cumin Seed - 1/2 tbsp
Bay Leaf - 1 
Cumin Paste - 1 1/2 tbsp
Ginger Paste - 1 tbsp
Tomato - 1 (chopped finely)
Green Chilis - 3-4 (slit)
Salt as per taste
Sugar - 1/2 tbsp
Water as per your gravy requirement
Oil for cooking

Process to cook ThoNr Moog Daal Ghonto:

1. Boil Moong Daal in a pressure cooker till 2 whistles. Set aside.
2. Take oil in a cooking pan. Heat well and add Cumin seeds and Bay Leaf. 
3. Add green Chillies to the Oil. Wait till they splutter. 
4. Add Ginger paste. Stir well. 
5. Now add Cumin Paste. Cook well.
6. Then Add Tomato and cook well till it gets mixed well with the spices. Meanwhile add little Sugar. Fold well. 
7. Add ThoNr and Salt; fold occasionally. Cook until it becomes soft; it will release water.
8. Now add boiled Moong Daal. Fold frequently. Add water as per your gravy requirement.
9. Adjust the seasoning with Salt and Sugar. Then turn of the heat.

You can serve ThoNr Moog Daal Ghonto with hot steamed Rice. 

Kancha Golla

Ingredients to make Kancha Golla:

Full Cream Milk - 1.5 ltr.
Lemon Juice - 2.5 tbsp
Fresh Cream / Malai - 1/2 cup
Khoya Kheer - 1 cup
Nolen Gur / Sugar - 1 cup

Process to make Kancha Golla:

1. Boil entire milk in a deep vessel at medium flame.

2. Mix lemon juice with 1 cup of water.

3. When the milk comes to a boil add Lemon water into the milk slowly.

4. When the milk starts curdling cook for another 5 minutes and after that when you see green colored water separating from the curd remove the vessel from flame.

5. Now drain the water with the help of a clean cotton/muslin cloth and collect the Chana.

6. Run fresh water over the Chana for 5-7 minute to get lemon flavor out of the Chana.

7. Once you are done with the washing, bring together the edges of the cloth and tie both the end properly and place it in a plate and put a weight over the cloth for 15 minutes. 

8. After 15 minutes, place the entire Chana in a hot pan. Stir with a spatula. 

9. Add Fresh Cream or Malai. Stir again for 3-5 minutes.

10. Add Khoya Kheer and Sugar (or Jaggery). Stir continuously. Chana will now change its colour. It will get brown colour.

11. Once the Chana mixture becomes sticky, turn off the flame. 

12. Now make round balls of your desired size and shape out of the hot mixture. You have to make ball as soon as the mixture is cooked. If mixture cools down, it will become hard. You wouldn't be able to give any shape. 

You can garnish Kancha Golla with chopped dry fruits. 

Mirchi Ka Salan

Ingredients to cook Mirchi ka Salan:

A. For Curry:

Jalepeno Pepper – 10-12

Tamarind Pulp – 1 cup (2 tbsp dissolved in ½ cup of water)

Mustard Seed –

Nigella Seed –

Cumin Seed –

Curry Leaves or Curry Leaves Powder

Oil to cook

Salt to taste

Water to make gravy

B. For Masala Paste

Dessciated coconut – ½ cup

Roasted Peanuts – 2 tbsp

Roasted Sesame Seed – 1 tbsp

Onion –

Garlic –

Ginger –

Tomato –

Red Chili Powder

Turmeric Powder

Garam Masala 

Method to cook Mirchi Ka Salan:

Preparing Masala Paste:

1. In a pan lightly brown the onions. 

2. Add the dessicated coconut and brown it.

3. Later add ground nuts and sesame seeds to this mixture and roast for 1-2 minutes.

4. Make a smooth paste of the above with garlic, ginger, all the spice powders adding little water.

Preparing the Curry:

1. Remove the chili crowns or you can also keep them intact.

2. Rinse and wipe dry the green chilies.

3. Slit the chilies vertically but do not break them.

4. Heat about 2 tbsp oil in a pan.

5. Fry the chilies till light brown.

6. Remove and drain on kitchen tissues.

7. Now in the same pan add more oil.

8. Fry the mustard seeds till they pop.

9. Then add nigella seeds and cumin seeds.

10. Add curry leaves and fry for a minute.

11. Add the ground masala paste.

12. Fry for 3-4 minutes or more till you can see oil floating on the top and sides of the masala.

13. Now add tamarind pulp and 2 or 2.5 cups water.

14. Stir & simmer for 5 minutes. 

15. Add fried green chilies plus salt and simmer for 7-9 minutes more.

16. Garnish Mirchi Ka Salan with coriander leaves.

Serve mirchi ka salan hot with hyderabadi veg biryani or even plain steamed rice.

Rabdi Sandesh

Ingredients to make Rabdi Sandesh:

1 cup Chhana (Homemade cottage cheese)

6 cups full cream milk

1/4 cup + 2 tbsp. sugar

2-3 pods of green cardamom

1/2 tsp. ghee for greasing

Few Cardamom for garnishing

Process to make Rabdi Sandesh:

1. For making homemade cottage cheese or chhana take 5 cups of milk in a heavy bottom pan. Bring it to a boil on high heat. When the milk starts boiling reduce the heat and add vinegar or lime juice to it. As soon as the milk curdles turn off the heat and stir it well.

2. Line a strainer with cheese cloth and pour the curdled milk over it. Wash chhana with running cold water to wash off any residual acidity. Bring the sides of the cheese cloth together and squeeze it to drain the excess water. Don’t drain it too hard.

3. Take chhana in a flat tray and knead it with the heel of your palm. Add 2 tbsp. of sugar and crushed cardamom seeds. The chhana mixture should be moist. If you feel its not moist enough add few drops of milk to it.

4. Grease a steel Tiffin box with ghee and spread the chhana evenly. Pour half cup water in the cooker and carefully place the closed tiffin box inside it. The water level should cover 1/3 of the height of the tiffin box. Cook it on medium heat without the pressure-weight for 15 minutes.

5. Allow the tiffin box to cool down completely. Remove the cover and place a plate upside down on top of the open tiffin box. Turn it over. Now your Sandesh is ready. Cut it into squares.

6. In a heavy bottom pan take milk and cook it on medium heat till the color changes to one shade darker of its original one. Don’t forget to stir it continuously. By this time it will be reduced to its half. Add 1/4 cup of sugar and freshly crushed cardamom seeds. Stir well.

Add steamed chhana cubes and turn off the heat. Let it stand for couple of hours before you serve.

Pizza Made at Home

Ingredients for making Pizza at home:

A. For Pizza Base:
Refined Flour - 2 cups
Semolina - 2 tbsp
Yeast*** - 1 tsp 
Sugar 1 tsp
Salt - 1/2 tsp 
White Oil - 1 tbsp
Lukewarm water - 3/4 cup

***I have taken dry active Yeast, so I added it directly to the Refined Flour. If you take dry Yeast, you need to mix it in lukewarm water. Add little sugar. mix well. keep it aside for 5-7 minutes. Then mix with flour mixture. 

B. Pizza Sauce
Olive Oil - 2 tbsp
Tomato - 4-5 nos (Make paste out of it)
Garlic Paste - 1 tbsp
Salt - 1/4 tsp
Chili Powder - 1/2 tsp
Oregano - a pinch 
Rosemary - a pinch

C. For Toppings:
Capsicum - 1/2 
Onion - 2 
Mutton Sausage - 1 link 
Olives - 2 tbsp 
Mozzarella Cheese - 2 cups 

D. For Garnishing: 
Chilli Flakes 
Pizza Seasoning 

Process for making Pizza at home:
A. Pizza Base
1. Take Refined Flour in a mixing bowl. Add Semolina, Sugar, Salt, Yeast, Oil to the Flour. Mix them and then add lukewarm water to knead the dough. Add little water at a time to make the dough soft enough. Knead the dough until it gets soft. It would take 4-5 minutes. You can grease your hand while kneading. 
2. Divide the dough into two parts i.e. big size ball. 
3. Now you have to roll each dough. Spread little dry flour on the rolling board. Place one dough ball on the board. Now roll it with 1/2 centimeter thickness. Now prick the base with the help of a fork. The base is ready to be baked. 
4. Place a butter paper on baking tray. Grease it with white oil. Now place the base in the tray. 
5. Make another Pizza Base from remaining dough. Prick with fork. Like wise place this base too in the baking tray. 
6. Keep them aside for 2 hours so that they become puffy. 
7. Now preheat the oven at 200 degree centigrade. Place the base in the oven. Bake them  for 5-7 minutes. Now your Pizza base is ready. 
8. You can store Pizza Base in dry place for max. 4-5 days. 

B. Pizza Sauce
1. Heat oil in a cooking pan. 
2. Add Tomato paste to the oil. Keep stirring. 
3. Add Garlic Paste. Mix well. Add Salt and Chili Powder, then Rosemary, Oregano. 
4. Keep stirring until the sauce becomes thick and dark red in colour. 

C. Topping Preparation and Pizza Baking
1. Cut the Capsicum into two halves. Remove the seeds. Now slice it thinly. 
2. Chop onion in square size.  
3. Chop the link of Mutton Sausage in small square or semi circle size.  
4. Take Oil in a frying pan. Shallow fry the capsicum and onion. Take them out of the pan. 
5. Add little more oil to the pan. Fry Sausage pieces. Take them out of the oil. Set them aside. Turn off the heat. 
6. Grate Mozzarella Cheese with the help of the slicer. Keep it aside in a separate bowl. 
7. Apply Pizza Sauces on each Pizza Base. Then spread grayed cheese on top of the sauce. Now place all types of toppings above the cheese. Like wise prepare another pizza base with topping. 
8. Preheat the microwave at 200 centigrade. Place the pizza base (one at a time) in the oven. bake for 10-15 minutes. 

Your pizza is ready. Place the hot pizza in a plate. Now you just sprinkle the seasoning mentioned in the List D as much as you want. 

Oreo Chocolate Truffle

Ingredients to make Oreo Chocolate Truffle

Oreo Biscuits – 1 packet (grind it in mixer grinder)
Cream Cheese - 2-3 tbsp
Dark Chocolate – 50 grams
White Chocolate- ½ bar

Process to make Oreo Chocolate Truffle

1. In a mixing bowl combine ground Oreo biscuits with cream cheese. Make a stiff dough & pinch out equal lemon size balls.
2. Arrange in a tray & refrigerate for 1 hour.
3. Melt dark chocolate in a microwave safe bowl for 1 minute. Give a nice stir.
4. Dip the Oreo balls in this melted chocolate mixture & refrigerate the balls for 1-2 hours.
5. Melt white chocolate in a microwave safe bowl. Give a nice stir. 6. Drizzle each truffle with lines of white chocolate.

Serve chilled !!

Fish Kofta Curry - A Mughlai Touch

Along with the recipe of Fish kofta Curry, today I am sharing few facts of Mughlai cuisine.

1. Mughlai cuisine is the fusion of Persian and existing north Indian cuisine. 
2. Mughal were Moslems and didn't eat Pork. Hindus didn't eat Beef. So both beef and pork were avoided in Mughal cooking. Fowls, sheep and goat, and venison were the main meat dishes. 
3. For elegance, silver and gold edible foils were used to decorate foods. The gold and silver ones were used to make dinner-ware. 
4. Chinese porcelain was used for beverages. The Durbar became a complete community dinning affair. 
5. The Turkic and Afgan during Mughal Sultanate period introduced underground Tandoor (oven) to make Naan (flattened bread). Other items introduced later are Keema, Kebab, Yogurt, Paneer. 
6. During Akbar period, the royal kitchen had become a laboratory of Mughal Culinary. 
7. Tenure of Jahangir and Shahjahan were the golden period in the evolution of Mughlai Cuisine. 
8. Portable Tandoor was developed during Shahjahan's period. 
9. During Shahjahan's period Portugese introduce new agricultural products to India such as Maize, Potato, Tomato, Papaya, Pineapples, Cashew, Chili pepper etc. Finally these products got integrated to Mughlai Cuisine. 
10. After Aurangzeb's tenure, new centre of ruling power emerged. The centre included Hyderabad, Lucknow, Lahore. 

Ingredients to cook Fish Kofta Curry:

Katla Fish – 6 pieces (medium size)

Egg – 1

Onion Paste – 3/4 cup 
Onion - 1/4 cup (finly chopped)

Green Chili – 5-6

Ginger + Garlic paste - 1 tbsp.  

Mustard Oil – 3 tbsp.

Cumin Seed – 1 tsp

Garam Masala – 1 tsp.

Coriander Powder – 1 tsp.

Red Chili Powder – 1 tsp.

Bay leaf – 1 (big size)

Cloves – 4-5

Cardamom – 2-3

Tomato – 1 (medium size, I made paste from tomato in mixer grinder.)

Lemon Juice – 1 tbsp

Green Coriander for garnishing (Finely chopped)

Salt to taste
Water 

Process to  cook Fish Kofta Curry

1. Wash the fish pieces under running water.
2. Spread little turmeric and salt over the fish. Rub them very well. Keep it aside for 10-15 minutes.
3. Heat oil in a deep-bottom frying pan. Once the oil is hot, fry the fishes. But DON’T DEEP-FRY THEM.
4. Take out the fried fishes from the oil and set aside for cooling down.
5. After 10-15 minutes, you have to remove bones from the fish pieces. It takes much time. It is a low-effort but high pay-off task. Make sure that there is not a single tiny pin bones inside the fish pieces.
6. Now add finely chopped Onion, half portion of ingredients such as Ginger+Garlic Paste, Cumin Powder, Coriander powder, Lemon Juice and chopped green chili to the fish. Mix and mash it well.
7. Break the egg on top of mashed fish. Mix well again. Set aside for 10 minutes.
8. Now make small balls from the mixture. Keep the balls aside.
9. Heat the same oil which you used to fry the fishes. Fry these balls. You just need to fry them till golden brown as shown in the image. DEEP-FRYING IS NOT REQUIRED. Set these half-done Fish Kofta aside.

[If you don’t want to fry the fish balls in oil, you can put them in the micro-oven for 10 minutes.]

10. In the same pan, add little more mustard oil. Heat the oil. Add cumin seed, bay leaf, cardamom, cloves. It will crackle in few seconds.
11. Add onion paste. Stir gently and let it be cooked till slightly brown.
12. Add tomato Puree and stir well. Cook it till you feel the raw smell of tomato goes away.
13. Now add rest portion of the ingredients like Ginger+Garlic paste, Cumin Powder, Coriander Powder and Green Chili. Stir well.
14. Add Turmeric Powder, Red Chili Powder and Garam Masala and mix well with the boiling curry. 
15. Add little water as per your requirement for gravy. Let it be boiled.
16. Check the seasoning and adjust according to your taste. I added salt at this stage. Because after marination, I didn’t add salt.
17. Now reduce the heat. Place the fried Kofta in the curry one by one. Stir once. Turn off the heat after 5-7 minutes.
18. Sprinkle little Lemon juice over the Kofta Curry. Cover the pan with a lid. Let them inside the pan for 10 minutes, so the Kofta can absorb little gravy. 

You can serve it with Steamed Rice. 

Khow Suey in Burmese Cuisine --- Literally Coconut Milk Noodles

Ingredients to cook Khow Suey (For 2 persons)

A. For Curry:

Boneless Chicken pieces (shredded) - 3/4 cup
Garlic+Ginger Paste - 1 tsp
Thai Yellow Curry Paste - 2 tbsp (store bought)
Cumin Seeds - 1/2 tsp
Red Cilli - 2 pcs
Turmeric Powder - A pinch 
Curry Leaves Powder - 1/2 tsp
Coconut Powder (Store bought) - 2 tbsp
Kaffir Lime - 1 leaf
Salt as per your taste (I didn't used)

B. For Toppings:

Eggs - 2 (Boiled and peeled)
Spaghetti / Egg Noodles (boiled as per the instruction mentioned in the packet) - 1 cup
White Oil for deep frying - 1 1/2 tbsp
Thinly chopped onion - 1/2 cup (You have to deep-fry it)
Grated garlic pieces - 1 tbsp (You have to deep-fry it)
Chopped Green Onion - 1 tbsp
Chopped Coriander leaves - 1 tbsp
Chopped Green Chilis - 1 tbsp
Dry-roasted peanut - 2 tbsp (You need to grind it coarsely)

Process to cook Khow Suey:

A. Preparing toppings:

1. Cut the egg into two halves.  
2. Spaghetti, Peanuts, Green Onion, Coriander leaves, green chili  is ready.
3. Heat oil in a deep-bottom frying pan.
4. Deep-fry the Onion until it gets crispy and dark brown colour. Set aside in a bowl.
5. Deep-fry grated Garlic. You need fry till dark brown colour. Set aside in another bowl.

[Do not deep-fry Onion and Garlic together, because one can get stick to other. And after frying don't mix the. Set the separately.]

B. Preparing Chicken 


1. Is your chicken shredded? You can cut the boneless chunk in small and thin pieces. Wash them well. 
2. Add Ginger+Garlic paste to it. 
3. Add Turmeric Powder and Salt. Mix well and set inside the refrigerator for 30 minutes. 
4. Now prepare the Coconut milk. Heat 2 cups of water in a sauce pan. Set it aside. Now add coconut powder and mix well by stirring. Your Coconut Milk is ready. Make sure there is no lump in the milk.  
4. After 30 minutes, heat oil in a frying pan. Add Red Chili and Cumin seeds. Wait till they crackle. Now add Curry Leaves Powder. Stir well. 
5. Now add marinated Chicken. Stir well frequently until the Chicken gets ALMOST done. 
6. Now reduce the heat. Add Coconut Milk. Keep stirring well for 2-3 minutes.
7. Add Kaffir Lime. 1 leaf is enough. Stir well occasionally for 2-3 minutes. Turn off the flame. 
8. Place the curried Sauce with Chicken pieces in a serving bowl. 

C. Garnishing 

1. Place the Spaghetti inside the bowl, just above the chicken pieces. 
2. Place the egg halves on top of Spaghetti. 
2. Spread the fried onion beside the egg. Then spread fried Garlic.
3. Now spread chopped Coriander, Green Onion, Green Chili. 
4. Now sprinkle over dry-roasted Peanut on top. 
5. Serve it with steamed rice.

Tempting Ras Bara - You can't take off your eyes!

Ingredients to make Ras Bara: 

A. For Bara

Urad Dal - 1 cup (for 15 pieces)
Fennel Seeds - 1 tsp
Salt
Oil to fry

B. For Syrup

Water - 3 cups
Sugar - 2 cup
Juggary - 1 cup or less as per your taste (I used date palm juggary)

Process to make Ras Bara:

1. Soak the Urad Daal in water overnight (or 7-8 hours).
2. After 7-8 hours wash the soaked daal under running water. You need to wash it until you find water runs clear.
3. Pour it in a mixer grinder bowl and add little water. Make the paste with it.
4. Pour the paste in a bowl. Add little salt and fennel seeds.
5. Now beat the paste very well. If you don’t beat well, the dumpling would be hard. And It would not be able to soak the sugar syrup.

[To know if beating is fine or not, place a drop of paste to a glass of normal water. If the drop floats, you don't need to beat any more. But if it sinks down, it indicates that further beating is required.]

6. Heat enough oil in a deep bottom frying pan. If oil gets hot, reduce the flame. Place one drop of paste to the hot oil to check whether the oil is ready for frying or not.
7. Now place a spoonful of paste to the oil. It would look life dumpling in hot oil. You can place 7-8 dumplings at a time. Fry them till light brown colour.
8. Take out the dumplings from the oil and keep them aside in a bowl. Ideally you should keep those dumplings on a napkin lined plate, so it can absorb the extra oil.

Making Sugar Syrup for Ras Bara

1. Heat water in a pan.
2. Once it starts boiling add sugar. keep stirring. It would help sugar dissolve fast.
3. Add juggary and mix well. Stirring is required again. Once the juggary mix well with water, turn off the flame.
5. Place the fried dumpling to the syrup one by one. Let it be there for 1-2 hours. Dumpling would float in the syrup.
6. Serve  hot or cold as per your choice. 

Hot on Hilsa - Bhapa Ilish

Ingredients to cook Bhapa Ilish

Hilsa Fish - 6 pieces 

Turmeric powder - 1 tsp (for marination)

Black Mustard seed - 2 tbsp 

Green Chili - 6 (3 for making mustard paste, 3 for adding to gravy)

Salt - 1 tbsp ( 1 pinch for marination, rest is for making paste)

Mustard Oil - 1 tsp (yes, it is must if you want the traditional flavour... to be spread on top of Hilsa fishes)

Water - as per your requirement (to make the paste, to boil the marinated fish pieces)

Process to cook Bhapa Ilish

1.Soak the black mustard seeds in a cup of water. Add salt and green chilis. Add little water. Make a smooth paste with it by a blender. Keep the paste inside the blender bowl.

2. Take the Hilsa fish pieces. Spread salt and turmeric powder on them. Rub them carefully. Keep them aside for marination... for just 10 minutes.

3. Place the fish pieces in big size bowl. Pour entire mustard paste over the fish pieces. Make sure that the paste covers all the fish pieces.

4. Cut few green chilis. You have to cut them vertically. Place them in the fish bowl.

5. Take lots of water in a pressure cooker. Place it in an oven. Heat the water for 2-3 minutes.

6. Reduce the heat. Place the fish bowl inside the pressure cooker. Cover the cooker with its lid. Allow it to cook for 7-10 minutes.

7. Take out the bowl. Check if the fish piece is soft. If not, cook it once again for few minutes.

Flip over all the fish pieces one by one.

8. Now add little mustard oil on the fish pieces. Keep the bowl covered aside for few minutes.

Once it becomes cool, you can serve it with hot rice.