Morir Ghanto (Fish head cooked in with rice)

Morir Ghanto (Fish head cooked in with rice)
Ingredients
1 big fish head
1 big onion finely sliced
1 tomato chopped
1/2 tsp garlic paste
1/2 tsp ginger paste
1/2 tsp chilli paste
Mustard oil for frying the fish head
1 big cup basmati rice
Salt to taste
1/2 tsp turmeric powder
1/2 tsp cumin powder
1/2 tsp coriander powder
1/2 tsp garam masala powder
1/2 tsp sugar
1 tbsp ghee
1 tsp broken Kaju
1 tsp resins
Chopped Coriander leaves for garnishing
Method
Add salt and use half the turmeric and  apply to the fish head. Heat the mustard oil and fry the fish head and keep it aside. Now take out the excess mustard oil and just keep 2 tbsp of mustard oil in the pan. Add sliced onions and saute it for some time, then add garlic, ginger and chilli paste and chopped tomato. Saute again for some time and add all the powder masalas , tumeric, sugar and salt. Mix it well and add 2 glass of water and fish head. Boil it well and add the rice and cook till done. Take a small pan and add ghee. Fry the Kaju and resin and add every thing along with ghee on the rice and sprinkle with garam masala powder. Mix it and garnish with coriander leaves.

Shezwan Sauce and Shezwan Paneer sandwich

Shezwan sauce
Ingredients:
10-12 Red chillies
10-15 medium sized Garlic pods
3 tbsp finely chopped Garlic
1 tbsp finely chopped Ginger
1 tbsp finely chopped Celery
3tbsp Tomato Sauce
1 tsp Soya Sauce
1 tbsp Vinegar
1/2 tsp sugar
1/2 tsp Pepper powder
Salt to taste
2-3 tbsp Oil

Method:

Cut and soak the  red chillies in warm water for an hour. Grind the soaked red chillies and  garlic pods together to a fine paste. Heat the oil in a pan and add finely chopped garlic and sauté it nicely for a minute. Add finely chopped ginger and celery and saute it for some time.
Add tomato sauce, ground red chilli and garlic paste and cook it well  till the oil leaves it's   edges. Add vinegar, soya sauce, sugar, pepper powder and salt and mix nicely and let it simmer for another 2-3 minutes on a slow flame. Cool the sauce and store it in an air tight container in refrigerator. You can easily keep it for a week or 2.

Shezwan Paneer sandwich
Ingredients for the filling
Paneer - 250 grams
1 onion chopped
3 tbsp chopped garlic
1 tbsp green chilli chopped
Salt to taste
Handful of chopped spring onions
2 tbsp chopped capsicum
1 tbsp Corn (optional)
2tbsp Shezwan sauce
1 tbsp oil
Method
Mash the paneer and keep it aside. Take oil in a pan and heat it up.
Now add chopped garlic and saute it for few minutes. Add chopped onions, chillies and capsicum  corn (optional). Saute for few more minutes till light brown. Add salt to taste (as the sauce also has salt).Add Shezwan sauce and mashed Paneer.  Mix it well with the sauce and cook it for some time on slow flame. Switch of the gas and add chopped spring onions. The filling is ready for the sandwich.

For making the sandwich you will need a packet of  bread , Shezwan paneer filling and butter.
Method
Add the filling on the bread and apply little butter on the other side of the bread. Take a sandwich toaster and toast the bread. Cut the sandwich and serve it with Shezwan sauce.

Mishti Doi

Mishti Doi

Ingredients
1 liter full cream milk
2 tbsps yogurt
4 tbsp condensed milk( optional)
4 tbsp sugar (if no condensed milk then 8 tbsp sugar)

Method

Boil the milk in a heavy-bottomed pan for some time. Add condensed milk  or 4 tbsp of sugar and boil for some time more on a slow flame. Stir frequently till the milk reduces to 1/2 the quantity. When done, cool the milk a bit. Take  the remaining sugar in another pan and heat over a low flame to melt. Allow the sugar to caramalize. Add the reduced milk to this caramalized sugar and mix well. When the milk and sugar are thoroughly mixed, and when it is lukewarm then add the yogurt to the mixture and stir gently to mix. Pour into the desired container and keep in a warm dark spot for the Mishti Doi to set. When the Mishti Doi has set and is firm, chill it for a few hours and serve.
Please note put sugar according to your taste... Add sugar if more sweetness required.

Ingredients
1 liter full cream milk
2 tbsps yogurt
4 tbsp condensed milk( optional)
4 tbsp sugar (if no condensed milk then 8 tbsp sugar)

Method

Boil the milk in a heavy-bottomed pan for some time. Add condensed milk  or 4 tbsp of sugar and boil for some time more on a slow flame. Stir frequently till the milk reduces to 1/2 the quantity. When done, cool the milk a bit. Take  the remaining sugar in another pan and heat over a low flame to melt. Allow the sugar to caramalize. Add the reduced milk to this caramalized sugar and mix well. When the milk and sugar are thoroughly mixed, and when it is lukewarm then add the yogurt to the mixture and stir gently to mix. Pour into the desired container and keep in a warm dark spot for the Mishti Doi to set. When the Mishti Doi has set and is firm, chill it for a few hours and serve.
Please note put sugar according to your taste... Add sugar if more sweetness required.

Kalakand

Kalakand
Ingredients 
Milk - 2 ltrs.
Lemon juice  - 1 table spoon
Sugar - 1/4 cup or as per your taste
Condensed milk - 4 tbsp
Pistachios - 10-12 (beat it into fine powder)
Almonds - 5-6 chopped

Method -
Take 2 deep heavy  vessel and pour 1 ltr. milk in each of  the vessels. Put the vessels on the stove and let the milk in both the vessels boil. Put lemon juice in one vessel. Once the chenna separates from the milk sieve the mixture with a clean cloth and strain the excess water.The milk boiling in the other vessel should be boiled till it reduces to half. Keep on stirring the milk with a spoon at short intervals so it doesn't stick at the bottom of the pan. In between  sugar. Keep on stiring. The consistency of the milk will become thick once it is reduced to half. Now add chenna to the milk and stir it continuously. Cook the mixture till it gets thick and looks like mawa. Add the condensed milk. Cook it till the mixture reaches the consistency of burfee. (The milk should dry up).
Take a tray and grease it with little oil. Pour the mixture into the tray and let it set. Garnish the mixture with beaten pistachios and chopped almonds.
Kalakand Burfee is ready. Cut it into desired shape. You can also store it in a air-tight container and consume it within 6-7 days of preparation in the freeze.

Kolkata style mixed Chow mein

Kolkata Style Mix Chow mein -

Chow mein has originally come from the Chinese and is spread by them in Kolkata and is a very popular street food of Kolkata. It means stirred Fried Noodles which is made in various ways. 

Ingredients:

1 Packet Egg noodles 

1/2 cup Chicken boiled and shredded 

1/2 cup Prawns 

2 Eggs

1 Carrot cut into fine strips

1 Capsicum sliced 

1/2 cup Cabbage sherdded 

1 onion sliced

1 tbsp chopped Garlic and Green Chillies 

1/2 cup chopped  Spring onion 

1 tbsp Soy Sauce 

1 tbsp Chilli  sauce 

1 tbsp Vinegar 

3 tbsp Oil

Method 

Boil the noodles and keep aside.

Now heat 2 tbsp oil in a wok and fry the  prawns, sprinkle little salt and keep aside. After that beat 2 eggs and fry them as scramble egg,  sprinkle some salt and keep them aside too.

Now heat some more oil and fry onion and garlic - chilli chopped. Now add all the other vegetables except spring onions. When the vegetables are half cooked add the boiled shredded chicken, prawns and scramble egg, salt to taste, boiled noodles, soy sauce, vinegar  and chilli  sauce and stir fry for few minutes. Now add spring onions and mixed chowmein is ready to serve.

For vegetarian - It's the same process, just remove the non veg from the ingredients.