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. 

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. 

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. 

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. 

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.

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.  

Dudh Pabda - brings back the nostalgic memories of my childhood!

Ingredients I used to cook Dudh Pabda: (For 2 person)

Pabda Fish- 2 (I got two large size fish,.. approx 9 inches longer :-))
Milk - 1.5 cups ( Although 1 cup is enough. I got 2 two big size fishes, Much gravy was required for that. So I used 1.5 cups milk)
Paste made of Mustard Seed + Green Chili - 2 tbsp
Whole Green Chili - 3 (or more as per your requirement)
Turmeric Powder - 1 tsp (Optional, I used because I wanted to have yellow gravy, otherwise the gravy would get off-white colour.)
Red Chili Powder - 1 tsp (Optional for making more dark color)
Nigella Seeds - 1 pinch (Optional, I didn't use.)
Salt
Water
Oil

Process I followed to cook Dudh Pabda:

1. Well, wash the fish pieces under water. You don't need to pat-dry it. Spread salt and Turmeric Powder and rub well. Keep it aside for 5-10 minutes. If you are not using Turmeric Powder, then marinade the fish with salt only.
2. After that heat oil in a deep-bottom frying pan. Add Nigella seeds. Wait till it splutters. If you are not using Nigella seed, kip it. Add slit green chili to the hot oil.
3. Did it splutter? If yes, add Mustard seed+Green Chili paste. Fry well.
4. At this stage you can add Red Chili Powder. Otherwise skip it.
5. Mix milk with 1 cup of water. Reduce the heat and add the milk+water to the boiling gravy.
6. Does it start boiling? If yes, place fish pieces in the pan. You don't need to stir the fish. It will automatically be cooked in the boiling gravy.
7. Dudh Pabda will be ready within 4-5 minutes. Then you have to remove the pan from the heat.
8. After that keep the pan covered  for next 10 minutes.

You can garnish it with fresh Coriander leaves. It can be served with hot steamed rice. 

Mutton Vindaloo - O mere Meat-wah!

Things required for Mutton Vindaloo

Mutton – 500 grams (for 2 people, medium size cubes)

Onion – 3 (Get it chopped very finely)

Sugar – 1.5 tsp (Else you can use juggery)

Curry Leaves powder – 1 tsp (I used Curry leaves powder which I made earlier, although it is an optional ingredient)

Salt

Oil – 4-5 tbsp (I used mustard oil)

Water

Now you need to make a paste before starting the cooking. Ingredients for paste:

Red chilis – 10

Cumin powder– 1.5 tbsp

Coriander powder – 1.5 tbsp

Black Pepper Powder – 1 tbsp

Poppy seed paste – 1 tbsp

Readymade Garam Masala – 1 tbsp

Ginger + Garlic Paste – 2 tbsp

Turmeric powder – 1.5 tsp

Tamarind Pulp – 1.5 tbsp

Vinegar or Lime Juice – 2 tbsp

Water – 2 tbsp (Add water considering that the paste should be smooth but not watery.)

How to make Mutton Vindaloo:

Your paste is ready. Now you get ready to marinate the mutton. Wash the mutton pieces carefully. Let it be for pat-dry for few minutes. Apply the paste on mutton and add both sugar and salt. Keep it inside the refrigerator for 2 hours.

After 2 hours, take it out of the refrigerator and keep it outside for 10 minutes.

Heat oil in a deep frying pan. Add chopped onion to the oil and keep frying till onion looks translucent.

Now add marinated mutton. Keep stirring frequently for next 8-10 minutes.

Check if mutton pieces are sauteed well. Now you have to add water and curry leaves powder one by one. I first added 3 cups of water. Then I reduced the heat. Then I added curry powder and mixed well. Check the seasoning and adjust it if required.

I would like to suggest you not to add entire water at this stage. I kept adding water little by little.

Remember, Vindaloo is a SLOW COOKING PROCESS. For me it took almost 1 HOUR 45 MINUTES.

After first 1 hour, you have to adjust the consistency of the gravy. If you need more gravy, you can add little more water.

Once cooked, turn off the gas. Let it be on the pan for next 10 minutes.

You can serve Mutton Vindaloo with hot rice.  

Aar fish ( Long Whiskered Catfish) Curry

Ingredients required:

Aar Fish - 4 whole fishes
Green Chili - 6 (whole chili, spilt or chopped, as per your wish)
Tomato - 2 (Pureed)
Ginger + Garlic - 1 tbsp (Paste)
Powder of various spices (Turmeric + Cumin + Coriander + Red Mirch) - 1 tsp of each (I mixed all the powders with 2 tbsp of water)
Salt
Mustard Oil

You can get the recipe below:

Hyderabadi Haleem

Ingredients for cooking Hyderabadi Haleem:

Main Ingredients: 

Mutton (bone and boneless pieces) - 500 gm
Moong Lentil - 50 gm
Masoor Lentil - 50 gm
Urad Lentil - 50 gm
Black Gram Lentil - 50 gm
Oat / Barley - 50 gm
Dalia / Whole Wheat - 100 gm
Dried Rose Petal - 3-4 tbsp
Green Chili - 4-5 
Onion - 2-3 (thinly sliced)
Ginger + Garlic Paste - 5-6 tbsp
Ghee (Clarified butter) - 1 1/2 cup

Haleem Spices:

Green Cardamom - 1 tsp
Cinnamon - 1 tsp
Peppercorn - 1 tsp
Cloves - 1 tsp
Kebob Chini - 1 tsp
Cumin Seeds
Black Cumin / Shahi Jeera
Sesame Seed 
Turmeric Powder - 1 tsp

For garnishing:
Coriander Leaves - 3 tbsp 
Onion Beresta - 1 1/2 cup
Cashew - 15
Lemon - 2 

Utensil:
Pressure Cooker - 2

Method for cooking Hyderabadi Haleem:

1. Mix all the spices mentioned in Haleem Spices List (except Turmeric Powder). Divide the spices mix into 2 parts. 
2. Heat 2 tbsp Ghee in a frying pan. 
3. Add half of the spices. Fry till you get a nice flavour. 
4. Add Moong Lentil, Masoor Lentil, Urad Lentil, Black Gram Lentil, Oat (or Barley) and   Whole Wheat (Dalia). 
5. Add Sesame Seeds. Keep stirring on very low heat for 5 minutes. 
6. Turn off the flame. Allow the lentil mixture to cool down. 
7. Now you have to grind the Lentil mixture. Take entire mixture in a blender. Add Rose Petals. Now blend it to a coarse product. 
8. Now you have to take 2 pressure cookers. 
9. Take 2 tbsp of Ghee  in one pressure cooker. Heat the Ghee and add rest part of the Haleem Spices. Saute till you get nice aroma from the spices. 
10. Add thinly sliced Onion. Stir till it becomes slightly golden in colour. 
11. Add Salt.  Add Turmeric Powder, Ginger Garlic Paste, Green Chili. Mix well. Cook till raw flavour of Ginger+Garlic Paste is gone.
12. Now add meat. Saute the meat for few minutes. Then add water. Enough water is required  to cover the meat. Put the pressure cooker lid on top. Meat will lose out moisture. 
13. Cook the meat on very slow flame till you hear 3 whistles. 
14. Turn off the flame. Wait till the meat cools down. Now remove big size bones and again continue to cook. This time the meat will start to fall apart. 
15. Place coarse Lentil Mixture in another pressure cooker. Add enough water (approx. 8-10 cups). Put the cooker on the medium high flame. Cook for 30 minutes. Now mash the lentil mixture with a masher. Make sure that no lump has been formed in the mixture. 
16. Now add this mixture with cooked meat. Mix well. Mash the whole mixture with your masher. 
17. Add Salt as per your taste. Add 1 cup of Ghee. Add fried Onion (Beresta) and few Cashew nut. Mix well. Keep mashing. You still cook on very low flame. Mash and stir regularly for 1 hour, till the stew looks like very thick and sticky. 

Now your Haleem is ready. Scoop the Haleem onto plate and serve garnished with choped Coriander leaves, few Cashew nuts and remaining Onion Beresta. You can add little Ghee on top. Now squeeze lemon. Serve it with Roti, Nun, or Chapati. 

Mangsher Ghugni (Dried Yellow peas cooked with meat)

Ingredients for Mangser Ghugni:

Yellow Peas (Dried White Peas) - 1.5 cup
Chicken pieces - 1 cup (I prefer to use 1 inch long pieces  - both boneless and with bones. I cut the big size pieces with a kitchen scissor.)
Potato pieces - 1 cup 
Green Cardamom - 3-4
Cinnamon - 3 (1 inch long each)
Cloves - 3-4
Bay Leaf - 2 medium size
Onion - 2 (thinly sliced)
Garlic - 1.5 tbsp (I prefer to make paste.)
Ginger - 1.5 tbsp (I prefer paste form.)
Turmeric Powder - 1/2 tsp
Red Chili Powder - 2 tsp
Cumin Powder - 1/2 tsp
Coriander Powder - 1/2 tsp
Tomato cubes - 1 cup 
Salt to taste
Oil for cooking
Chicken stock 

For garnishing: 
Lemon Juice - 1 (whole)
Garam Masala Powder - 1/4 tsp 
Finely chopped Green Chili 
Finely chopped Onion 
Finely chopped Coriander Powder (Optional)

Method for Mangser Ghugni:

1. Soak Yellow Peas in water overnight or at least 7-8 hours. 
2. Drain the water. Place it in a pressure cooker. Add fresh water. Boil till to 2 whistle. 
3. Boil the potatoes following the same way.
3. Now you have to boil the chicken pieces in the pressure cooker till 3 whistle. Don't throw away the stock. It will be used later to make the curry. 
4. Heat oil in a pan. Add Green Cardamom, Cinnamon, Cloves and Bay Leaf. Wait till it releases nice aroma. 
5. Add onion. Fry till it becomes soft. 
6. Add Ginger paste, then Garlic paste. Fry till its raw smell goes off. 
7. Now take Turmeric Powder, Red Chili Powder, Cumin Powder, Coriander Powder in bowl. add little water and make a paste. Add it to the fried curry. Mix well. 
8. After 2 minutes, add Tomato. Spread little salt over it. Mix well together. 
9. Now add Chicken Pieces. Cook till it releases oil. 
10. Add Yellow Peas. Mix well. 
11. Now add Chicken stock. Cover the pan with a lid. Allow it to be cooked for few minutes. Check the seasoning. 
12. Now sprinkle Garam Masala Powder. Turn off the heat. Set the pan aside for 10 minutes. 

Your Chicken Ghugni is ready. For Garnishing, spread chopped Onion, Green Chili and Coriander Powder. Now squeeze a whole lemon on top. In place of lemon juice you can use tamarind water. 

Chicken Khichri (Bengali Mangser Khichuri)

Ingredients to cook Chicken Khichri: (For 2 persons)

Chicken (1 inch long small pieces): 200 gms
Basmati rice: 1 cup
Moong Daal: 1 1/2 cup
White oil for cooking
Red Chili: 3
Bay Leaf: 2
Green Cardamom: 2-3
Cloves: 2
Cinnamon: 3 (1 inch long each)
Onion (Thinly sliced): 3
Tomato (chopped): 1
Turmeric Powder: 1/2 tsp
Ginger paste: 1 tbsp
Cumin Powder: 1 tbsp
Garlic: 1/2 tbsp
Red Chili Powder: 1 1/2 tbsp or as per your taste
Sugar: 1 tbsp
Salt: as per your taste
Ghee: 1 tbsp
Garam Masala: 1/2 tbsp
Water

Process to cook Chicken Khichri:

1. Take Moong Dal in a bowl. Wash well. Transfer the daal in a pressure cooker. Turn on the heat. Place the pressure cooker on the oven. Wait till 2 whistles. But don't try to open the lid now. Keep the pressure cooker aside for 10 minutes. 
2. Soak rice in water. Set it aside. 
3. Heat oil in a deep-bottom frying pan. Add Red Chili and Bay Leaf. Saute for 1 minute. 
4. Add Green Cardamom, Cloves, Cinnamon. Wait till it releases the nice aroma. 
5. Add Onion. Cook until it becomes soft. 
6. Add Tomato and spread little salt. Salt would help Tomato become soft quickly. 
7. Add Turmeric Powder. Mix well. 
8. Now add Ginger Paste. Stir well. 
9. Add Garlic Paste. Mix well. 
10. Now add red Chili Powder. Mix well. 
11. Add Chicken. Cook until the chicken releases oil. Meanwhile add little Sugar then Salt. 
12. When Chicken becomes soft, add Moong Daal and Rice. Add 3 cups of water or more. 

[If you want to use both the boiling water of Moong Daal and soaking water of Rice, you can add only 2 cups of water at this stage.]

13. When you see the Khichri is almost done, you can Spread Ghee and sprinkle Garam Masal. Mix well. 
14. Turn off the heat once done. 

Serve hot Chicken Khichri with Pickle or Chutney. 

Spicy Roasted Chicken Wing

Things required for Spicy Roasted Chicken:

Chicken wings- 6 pieces (with bone)
Onion - 3 (thinly chopped)
Garlic - 2 tbsp (paste)
Ginger  2 tbsp (paste)
Turmeric Powder - 1/2 tsp
Sugar - 1.5 tsp
Oil + Ghee - 150 ml (approx 1/2 cup)
Garam Masala - 1 tsp
Roasted Powder made of Nutmeg + Mace + Black Cumin + Cinnamon + White Pepper Powder) - 1 tsp
Red Chili Powder - 1 tsp
Khoya Kheer - 2 tbsp
Malai / Fresh Cream - 2 tbsp
Raisin - 1 tbsp (soaked in warm water)
Salt - as per taste
Water - 2 cups
Rose Essence - 5-6 drops

Process to cook Spicy Roasted Chicken:

1. Wash the chicken pieces. Keep aside for pat-dry. It will take 10-15 minutes. 
2. Rube Turmeric Powder and Salt. Set aside for 30 minutes. 
3. Heat half portion of Oil+Ghee in a flat bottom frying pan. 
4. Add onion. Fry until it becomes like Baresta. Remove them from oil and keep aside. 
5. Add rest of the oil. Heat till you see smoke. Reduce the flame. 
6. Add chicken pieces. Fry for few minutes. 
7. Add Ginger and Garlic paste. Stir and flip the chicken wings. 
8. Now add Sugar. Mix well and cook for few more minutes until it starts releasing oil. 
9. Add Garam Masala, Roasted Powder (made of Nutmeg + Mace + Black Cumin + Cinnamon + White Pepper Powder), Red Chili Powder. Mix again and cook well for few minutes.
10. Add water. Cover the pan with a lid. Let it be boiled for 5-7 minutes or until it is done. 
11. Uncover the lid. Add Khoya Kheer, Malai and then Raisning. Stir well. Cook till these ingredients mix well with the gravy. Here I cooked  till almost all the gravy dried up. If you want more gravy, you can turn off the flame at this stage. 
12. Spread few drops of Rose Water. Mix well. And cover the pan with the lid. 

You can serve Spicy Roasted Chicken Wing with Nun, Roti, Chapati etc. 

Fish Curry with Coconut Milk

Ingredients to cook Fish Curry with Coconut Milk:

Bhetki Fish - 4 pieces 
Onion Paste - 3/4 cup
Garlic + Ginger paste - 1 1/2 tbsp
Green Chili Paste  - 1 tbsp
Tomato (cut in cubes- 1 
Coconut Powder - 2 tbsp (Dissolved in warm water)
Garam Masala Powder - 1 tsp
Red Chili Powder - 1 tsp
Black Pepper Powder - 1 tsp
Kaffir Lime / Lime Leaf (Optional) - 2 
Oil for cooking
Salt for taste 
Water

Process to cook Fish Curry with Coconut Milk:

1. Heat oil in deep-bottom frying pan. Add Ginger+Garlic paste once the raw smell of Onion removes away. Cook slowly in slow-medium heat. Cook till they turn to golden colour. 
2. Then add cubes of Tomato. Spread salt as the tomato will become soft quickly. Cook till it has paste-like consistency. 
3. Add Coconut milk. Mix well. 
4. Add Garam Masala Powder and Red Chili Powder. Stir once. Let the curry come to a boil. 
5. Add Fish Pieces. Cook for few minutes. Now it's done. 

Serve Fish in Coconut Milk with Steamed Rice or Flat Bread.