FISH FRY GREEN MASALA BY ARTHI VEDPRAKASH

INGREDIENTS:
green chilly
ginger garlic paste
coriander stems
pepper powder
salt
cornflour ya maida
1/2 lemon squeezed
oil for deep fry 

METHOD:
make a fine paste in mixer ..green chilly, ginger garlic paste, coriander stems, pepper powder, salt, cornflour ya maida, 1/2 lemon squeezed, marinate it with fish pieces... deep fry in oil 

Simple tasty fish fry is ready

LUCHI WITH DUM ALOO BY SUPRIYA PAI

Ingredients:
1\2 kg potatoes( baby \ any variety) parboiled
paste of 1 big onion
tomato choopped
3 slit green chillies
2tbsp yoghurt
1 and 1\2 tsp paanch phoran(5 spices- jeera, methi, kalonji, mustard, saunf in eql proptn)
1tsp haldi powder
paste of 1tsp red chilli pwdr+ 1tsp ginger + 1\2tsp jeera pwdr
1tsp sugar
2 bay leaves
1tsp garam masala pwdr
1\2tsp pepper pwdr
1tsp ghee
1tsp chpd dhania patta
salt
2tbsp mustard oil or sunflower oil( use mustard oil fr authentic bengali flav) 

Method:
Parboil potatoes, peel, cut in halves, cool and then apply 1\2 tsp haldi pwdr, sprinkle salt and shallow fry it in 1tbsp mustard oil till slightly golden, keep aside. Melt 1tsp ghee in another pan, splutter paanch phoran, add bay leaves, mix in d remaining oil, add onion paste , saute well till the rawness disappears, put haldi+red chilli+jeera paste, toss,add sugar, chopped tomatoes, mix well, put pepper powder, yoghurt and the shallow fried potatoes, check salt, add 1 cup water, cook on low flame for 10 mins till gravy's thick dry and well blended,,add the slit green chillies, garam masala powder, give a stir, garnish with chopped dhania

 Luchi recipe :
In a bowl mix 2 cups of maida, 1\4tsp salt, 1\4tsp sugar, 1tsp ghee, warm water and knead to a soft dough, zip lock it for 15 mins and then roll out n fry

ROSE CORNFLOUR HALWA BY SARITA BHAT

INGREDIENTS:
Milk - 2 cup
Cornflour powder - 5 tbsp
Water - 1/2 cup
Sugar- 3/4 cup
Rose essence- 1/2 tbsp
Red food colour-1 drop
Ghee- 1 tbsp

Bring milk to boil
mix cornflour and water in a bowl ..
add it to boiling milk

keep stiring

Now add rose essence and red food colour

at this point add sugar

Mix and then add ghee

add pista

CHOCOLATE CAKE ICING BY SANDHYA KINI MAYENKAR

INGREDIENTS:
150gms icing sugar
20gms cocoa powder
1tsp butter
2 tbsp water.


METHOD:
Mix everything Nicely in a thick bottom pan. And heat on low flame. Keep continuously stirring. The sugar will melt. Keep stirring till it forms a smooth paste. No need to boil. Once its smooth. . pour directly hot onto the cake and immediately sprinkle the topping of ur choice like nuts Choco chips etc. Once it cools down. Refridgerate for fifteen mins. It tastes really yumm and chocolatyyy
OR add grated chocolate over it
OR white chocolate over it

LOSHNE GOOLI (GARLIC CHUTNEY) BY GAYATHRI PAI

LOSHNE GOOLI (GARLIC CHUTNEY)

Ingredients:

Oil

Garlic cloves

Red chillies

Grated coconut

Tamarind

Method:

Heat about 2-3 tblsp oil in a kadai. Add about 25-30 skinned garlic cloves & fry till a bit of colour changes. Add 8-10 Kashmiri Red chillies cut into pieces fry for a few seconds, add about 3 heaped cups of fresh grated coconut & fry for about 5 minutes, it should not be browned just heated. Now add salt & small lemon sized tamarind & fry for another 2-3 minutes. Remove & grind to a coarse paste with very little water so that it can be rolled to a ball consistency. Losuni gooli ( that's its traditional name ) is ready. Best with rice kanji/ porridge/peja.

Note: This should be kept in fridge. Even then it has to be consumed best within 2-3 days. So do not prepare in large quantities.

AMLA PICKLE BY SOBHA P SHENOI

 

INGREDIENTS:

Goose berries- 500 gm
Turmeric powder - 1 teaspoon
Dried red chillies - 150 gm
Kayam / hing - 20gm( a large piece)
Methi / fenugreek leaves - 1 teaspoon
Salt - as required

For tadka (tempering)

Gingelly (til) oil - 3 table spoon
Mustard seeds -1/2 teaspoon

METHOD:

In a thick bottom vessel cook the amla along with half a teaspoon turmeric powder for about 10 minutes, while adding water.
Make sure the amla is completely soaked in water.
Once cooked remove it from water. Do not throw the boiled water, keep it in a cup. Now de-seed the gooseberries and cut them into small pieces. Keep aside.
In a clean kadai/pan at a slow fire put the dried red chillies, methi and hing and the rest half of the teaspoon of the turmeric powder. Fry it till all ingredients release their aroma.
Note: fry each ingredient separately for best flavor.
Grind to a fine powder in a mixer.
Now place a thick bottom kadai and pour the oil. Once the oil is hot add the mustard seeds and wait for it to crackle. Now carefully add the chopped gooseberries and mix well. Make sure the oil has been coated on all the pieces by mixing it with a dry,clean, ladle.
Add salt and the roasted powder. Mix it well. Allow the gooseberries to completely get coated in the ground spices. Remove the pan from the flame and wait for the gooseberry pickle to reach room temperature.
Store in clean glass jars and make sure they are air tight. For a long shelf life, refrigerate it.
Remember!! never leave steel spoon inside the pickle...
Serve it with curd rice and enjoy!

PANIPHAL/ WATERCHESTNUT STIRFRY BY SUPRIYA PAI

PANIPHAL/ WATERCHESTNUT STIRFRY

INGREDIENTS:

Paniphal

1 tsp oil

Kalonji

chopped garlic

 ginger

chopped spring onions

salt

lemon

METHOD:

Peel off the outer skin of paniphal, cut in halves, then in a pan put 1 tsp oil,temper kalonji, add chopped garlic, ginger juliennes, toss, add the cut paniphal, chopped spring onions, sprinkle salt and a dash of lemon, toss well, stir fry's ready