Grind garlic. Cook beef with garlic paste, turmeric powder,chilii powder, coriander powder, garam masala and salt. Open lid and reduce water by cooking on a low flame. Heat oil, sauté chopped onions. Then fry ginger, green chillies and chopped curry leaves. Stir till aroma spreads out. Add beef with pepper powder and sauces. If needed add salt.
To make a thick chilly beef curry, take half cup of water remained after cooking beef. Mix with corn flour, add to the dish. Heat, when begins to boil, remove from fire, garnish with coriander leaves.
Peel the potatoes. Cut in to big pieces. Crush green chilly. Heat oil, splutter mustard seeds, cumin and fenugreek seeds.Add chopped onion and saute till transparent. Saute garlic,ginger paste. curry leaves and crushed green chilly in this. Add salt, all powders and tomatoes. Stir and add mutton and potatoes. Stir for a while till the masalas coat mutton and potatoes. After that pour 1 cup water into this. Mix, close the lid and cook on a medium heat. Cook till the mutton is tender. Open the lid, mix with coriander leaves. Keep it for an hour, then it would be thick.
Mutton ½ kg
Onion 3 medium
Garlic paste 2 tsp
Green chilly crushed 4 or more
Ginger chopped 1 inch piece
Coconut milk thin 2 cups
Coconut milk thick 1 cup
Vinegar 2 tsp
Pepper powder 2 or 3 table spoons
Maida 1 table spoon
Potatoes 2 medium cut into big pieces
Garam masala 1 tsp
Curry leaves few
Coriander leaves few
Coconut oil
Method of Preparation
Mix mutton with vinegar, pepper powder and salt. Heat oil, saute chopped onions. Then saute ginger chopped, when aroma comes out add green chilly and garlic paste and stir. Add mutton mixed with vinegar and pepper powder in to this. put Maida, garam masala and potatoes with this. Mix together and cook all these in 2 cups of thin coconut milk. When the mutton is cooked well, pour the remaining thick coconut milk with curry leaves. Check for salt. Let it boil. Then remove from fire and garnish with coriander leaves. Add more green chillies if you like a spicy curry.
Mutton ½ kg
Onion 2 big chopped
Tomato 2 medium chopped
Ginger 1 ½ inch piece
Garlic 9 cloves
Green chilly 2
Turmeric powder 1 teaspoon
Chilly powder 2 teaspoons
Coriander powder 2 table spoons
Garam masala 1 ½ tea spoon
Fennel seeds 1 pinch
Curry leaves few
Salt
Oil Method of Preparation
Grind garlic, ginger and green chilies together.
Heat oil, add pinch of fennel seeds.
Saute onions till slightly brown.
Add ground garlic, ginger and green chilly paste.
Stir for few seconds, then add all the powders except garam masala.
Stir for a while.
Add mutton together with salt and garam masala.
Keep stirring for few seconds, till the masalas coat mutton.
Keep tomatoes on top. Pour little, about ¼ cup of water through the sides.
Cover and cook.
When the mutton is done, mix by adding curry leaves.
You can add pepper powder also. Dry mutton curry
Ingredients
Mutton half kg
Small onions 8
Cumin seeds one teaspoon
Pepper corns two teaspoon
Turmeric powder half teaspoon
Coriander powder two teaspoon
Garam masala powder half teaspoon
Garlic cloves seven
Ginger one inch piece
Green chilly two
Curry leaves
Coconut oil
Salt
Method of Preparation
Grind small onions, cumin seeds, pepper corns, garlic, and ginger together.
Mix with all the powders mentioned above.
Add salt.
Mix mutton pieces with the above paste.
Add little water for cooking.
Cook till done.
Open the lid, keep on a low flame and reduce water.
When the mutton is dry, add curry leaves, slit green chilly and little coconut oil, and mix well.
Hilsha Fish - 1
Potato - 2 medium
Green Chilies - 6/7 (or as you like)
Onion (medium) - 2
Coriander Leave - as needed
Tomato Paste/ Sauce - 2 tsp
Bread Crumb - 3/4 cup
Ginger Paste - 1.5 tsp
Garlic Paste - 1.5 tsp
Vinegar - 2 tbsp
Salt - as needed
Tasting Salt - 1 tsp
Cooking Oil - as needed
Black Pepper - as needed
Method
Boil water in a large sauce pan. Add 1/2 tsp ginger paste, 1/2 tsp garlic paste, vinegar in the water while boiling. Now clean the shells from the body of the fish and put the whole fish in the boiled water. When the fish becomes tender, separate fish from its body/ bones. Fry the fish body structure (from head to tail) and keep it aside. Now heat oil in a deep frying pan and fry chopped onion until the onions get golden brown. Now add the rest of ginger and garlic paste, chopped green chili, and tomato paste, and stir for a while . Add fish and smashed potatoes in the pan, stir, and then add bread crumb, salt, tasting salt, black paper, and coriander leaves. Stir until the fish color gets golden brown. Fish Kabab is done.
Decoration: Following the picture, decorate the fish kabab so that it would look like a whole fish. You may add tomato ketchup, potato chips or fried potato pieces for additional decoration. Dish prepared by Sharmin
Large Shrimp - 7/8 or Rup Chada - 1
Onion (Large) - 3 (chopped)
Green Chilies - 5/6
Cumin Powder - 1/3 tsp
Coriander Powder - 1/3 tsp
Cooking Oil - as needed
Turmeric Powder - 1/2 tsp
Chili Powder - 1/3 tsp
Garlic Paste - 1/2 tsp
Ginger Paste - 1 tsp
Salt - as needed
Method
Clean the shrimps and keep aside. Heat oil in a large frying pan, add chopped onions and chilies, and stir until the onions get golden brown. Now add the rest of the spices, stir, and add water. Stir occasionally for the next 25 to 30 minutes in medium heat. Add water if necessary. When the spices look like a thick dark brown paste, add shrimps, mix thoroughly, and then add hot water. Cover the pan and cook in low heat. When the shrimps become tender, uncover the pan. Now cook until the extra water gets vaporized. Dish prepared by Sharmin
Rup Chada Dopeyaja Clean Rup Chada fish and cut into three pieces. Mix with 1/2 tsp of turmeric powder, 1/2 tsp of red chili powder, and salt in mixing bowl. Heat 2 tbsp of oil in a flat pan. Fry fish pieces on both sides until they get golden color. Now follow the Shrimp Dopeyaja recipe to prepare Rup Chada Dopeyaja.
Medium Shrimp - 15
Lau (Bottle Gourd) - 1/2 (cut into pieces)
Onion (Large) - 1 (chopped)
Green Chilies - 5/6 (sliced)
Cumin Powder - 1/3 tsp
Cooking Oil - as needed
Turmeric Powder - 1/2 tsp
Chili Powder - 1/3 tsp
Ginger Paste - 1/2 tsp
Salt - as needed
Parsley - as needed
Method
Heat oil in a pan, add sliced onions and fry until they get golden color. Now add all the spices and salt, stir for a minute, and then add shrimps. Stir fry for couple of minutes. Add bite size pieces of lau (bottle gourd) and stir for a while. Add 1 cup of water or more, reduce heat, cover the pan, and cook until lau is tender. Add chopped parsley and sliced green chilies, and cook at low heat until major portion of the water is evaporated.
Cooking Oil
Cardamom - 2
Clove - 2
Cinnamon - 1
Vinegar or Lime Juice - 1 tsp
Black Pepper - as needed
Garlic - 1 tsp
Salt - as needed
Panch Furon - 1/3 tsp
Method Cut potatoes in small bite size pieces, mix with little bit of salt, black and red pepper, and then deep fry in heated oil. Put the fried potatoes aside.
Now heat oil in a pan and add panch furon, cardamoms (break in the middle), and cloves. Mix for a while and then add chopped onions. Stir and add garlic, ginger, cumin, coriander, turmeric, and salt, and fry for 5 minutes. Now mix shrimps in the pan and fry until shrimps get golden color. Add half a glass of water, reduce heat to low, cover the pan, and cook for 10 minutes, or until shrimps get tender. Add fried potatoes and mix properly. Add lime juice, and some more water, if needed. Stir again, cover the pan and cook in low heat until all the flavors are blended.
Fish Curry
Ingredients :
Rui (Ruhi) Fish - 6 large pieces
Flat Bean - 1 cup (optional)
Tomato - 1
Onion Paste - 2 onions
Green Chili - 4
Ginger - 1/3 tsp
Garlic Paste - 1/2 tsp
Cumin Powder - 1/2 tsp
Coriander Powder - 1/3 tsp
Turmeric Powder - 1/3 tsp
Red Chili Powder - 1/2 tsp
Cooking Oil
Salt - as needed
Parsley - as needed
Scallion - 1
Method
Mix fish pieces with pinches of salt and turmeric powder. Heat 2 tbsp oil in a sauce pan and fry both sides of fish until the color gets golden brown. Now take out the fish pieces from the pan and set aside. Add onion paste in the pan, stir for a while and add sliced green chilies, salt, and all the spices (you may add more oil if necessary). Stir for 5 minutes, add beans, and stir again. Now add fish pieces, stir for a while in low heat. Add 1/2 cup of warm water. Cover the pan and cook in low heat until beans and fish are tender. Add warm water as much as needed to make the curry. Cook in low heat and stir occasionally. Add chopped tomatoes, parsley, and cilantro, and cook for 5 more minutes. Paneer with Shrimp
Ingredients :
Shrimp - 12 jumbo or 20 medium
Paneer (Indian Cheese) - 6 ounces
Tomato Paste - 2 tbsp
Plain Yogurt - 1/4 cup
Garam Masala - 1 1/2 tsp
Chili Powder - 1 tsp
Minced Garlic - 1 tsp
Green Peas - 1/2 cup
Mango Powder or Pani Puri Masala - 2 tsp
Ground Coriander - 1 tsp
Butter - 1 stick
Cooking Oil
Green Chilies - 3, chopped
Light Cream or Heavy Cream - 2/3 cup
Salt - 1 tsp
Method
Shell the shrimp and cut paneer into cubic pieces. Take a bowl and mix tomato paste, yogurt, garam masala, chili powder, garlic, salt, mango powder, and coriander and set aside. Heat oil in a frying pan, add and melt butter. Lower the heat and stir fry paneer and shrimp for couple of minutes. Remove and set aside. Add spice mix into butter left in the pan and stir fry for a minute. Add green peas, paneer, and shrimp and cook for 10 minutes, stirring occasionally. Add green chilies and cream, cook for couple of minutes. Garnish with cilantro.
Paneer (Indian Cheese): Bring 1 liter milk to boil, stirring continuously. Add 1/2 tsp lemon juice gradually, while stirring. When the white curdles separate from the yellowish whey, switch off the heat. Cover for 3-4 minutes. Drain into a cheesecloth. Hold pouch under running water. Press out excess water. Shape and place cloth under a heavy weight, such as a stone slab or a pot filled with water, for 2-3 hours. Keep refrigerated for a day. Dish prepared by Sharmin
Ilish (Hilsha) Fish - 1
Ground Mustard Paste - 3 tbsp
Green Chili - 6
Red Chili Powder - 1 tsp
Turmeric Powder - 1 tsp
Onion (chopped) - 4
Salt - as needed
Cooking Oil - 1/4 cup
Method Make a fine paste of ground mustard and green chilies. Heat oil in a frying pan and add onions. Sauté until onions get brown color. Add all the masala and the mustard paste. Stir fry for some minutes, add 1/3 cup of warm water (or more) and then add fish pieces. Mix thoroughly and cook in low heat until fish is tender, extra water is vaporized, and the oil gets separated.
Note: You may also bake shorshe ilish. You have to mix all the masala and oil with fish pieces before you start baking. If you don't have Hilsha fish, you may try this recipe with Salmon. Dish prepared by Sharmin
