Badakopi diye macher mata ( fish head with cabbage)

Badakopi diye macher mata ( fish head with cabbage)
Ingredients
500 grams of cabbage finely sliced
1 big katla or rahu fish head fried in mustard oil and broken in to big parts
2 potatoes cut in to big cubes
1 tomato chopped
1 onion sliced
2 tsp ginger - garlic paste
1 tsp chilli paste
1/2 tsp garam masala powder
1/2 tsp turmeric powder
1/2 tsp coriander powder
1/2 cumin powder
1/2 tsp cumin seeds
1/2 sugar
Salt to taste
1 bay leaves
2 tbsp mustard oil
1/2 tsp ghee
Method
Take a vessel. Add mustard oil and heat then cumin seed and bay leaf. Add onions and fry then add ginger - garlic paste, chilli paste and tomato. Saute them properly. Add sugar and salt to taste. Add the potato, cabbage and all the powder masala. Cover the vessel and cook on a low flame for 10 minutes. Now add the fish head and cook it till all the water dries up and the potatoes are cooked. Add ghee and sprinkle garam masala for garnishing.

Bengali style Mutton Biryani

Bengali style Mutton Biryani

Ingredients

750 grams   meat
500 gm. of basmati rice washed and soaked in water for at least 30 minutes
4 tbsp ghee
2 tbsp. ginger paste
1 tbsp. garlic paste
4 potatoes cut into halves
1 large onion finely chopped
1 cup  curd
2 tsp. Kashmiri  chilli powder
Few drops Kewra essence
Few strands of saffron soaked and 1 tsp kesar colour in 2-3 tbsp. of warm milk
Salt  to taste
1 tsp Sugar
2 green cardamom
1 cinnamon stick
2 bay leaves
2 cloves
5 pepper
2 tbsp of chopped coriander leaves
4 boiled eggs

Make a powder from the masala:-
2" cinnamon stick
6 cloves
3 green cardamom
1/4 of a whole nutmeg
1/2" mace
1 tsp. cumin seeds
1tsp of pepper corn

Method

Cook the pre soaked rice in enough water seasoned with salt, green cardamom, cinnamon stick, bay leaves, pepper and few cloves. Cook till the rice is almost done. Drain the rice on a colander and spread on a flat plate.

Take ghee in a heavy bottom pan or in a pressure cooker and heat it. Add chopped onion and fry till they are brown. Add the meat pieces and sear them on high heat. Add ginger, garlic paste and stir the meat pieces. Once the raw smell goes away add the curd and Kashmiri chili powder. Add the potato, salt and sugar and saute the meat and  add the masala powder. Cook till the potatoes are 90% boiled. Remove the potatoes and keep them aside. Rest 10% cooking will be done in Dum.

If required add water as per requirement or else   cook the the meat pieces in a pressure cooker.
Now  assemble the biryani. Take a heavy bottom pan. Add one layer of rice and then the mutton pieces, some potato pieces and some gravy. Repeat the layer. The last layer will be rice.  Add the boil eggs on top. Now add saffron and kesar colour milk on top of the rice, also add a few drops of kewra water. Add some melted ghee . Sprinkle with fresh coriander leaves.   Cover the biryani pot tightly. Now we are ready to put the biryani for Dum.
Put the vessel on a thick tawa or charcoal so that the bottom does not get burnt.  Cook it on a low heat for 30 minutes. Once done  keep it off the fire for at least an hour before serving. Serve it with green salad.

Quiche my fusion style with leftovers....

Quiche my fusion style with leftovers....
Made from previous night leftover soya Keema and pav.......
Ingredients:-
8 pieces of bread
1 cup of soya keema cooked
8 eggs
1 onion chopped
1/2 yellow and red capsicum thin sliced
6 to 7 spinach leaves chopped
2 green chillies chopped
1 tsp butter
2 cups milk
Salt to taste
Oregano and chilli flakes to sprinkle
Optional
Chopped olives
Grated cheese
Method:-
Cut the left over pieces of bread in to small pieces . Add milk and soak the bread well. Beat the eggs and add to the bread and mix it well. Now add leftover soya keema, onions, spinach, chillies and salt. Mix the mixture well. Now take a baking tray and rub the butter in to the tray. Pour the mixture in to tray. Decorate the mixture with sliced colourful capsicum , olives and grated cheese Sprinkle chilli flakes and Oregano. Bake the quiche in a pre heated oven for 25 mins at 250 degrees temperature.Quiche ready for breakfast......

Su's style Grilled Fish in Orange Barbeque Sauce ...

Su's  style Grilled Fish in Orange Barbeque sauce ...
Ingredients
3 peices  of  bone less silver bass fish
1 tsp garlic chilli paste
Salt to sprinkle
4 tbsp Barbeque sauce
1/2 cup orange juice
1 tsp oil
1 tbsp roasted sesame seeds
2 tbsp spring onions chopped

Method
Take 3 peices of bone less fish and cut them into 2 pieces. Add all the ingredients to the fish  except spring onions chopped and roasted sesame seeds and marinate it for an hour. Grill it at 200 degrees for 15 minutes in a pre heated oven. Take it out and garnish it with spring onions chopped and roasted sesame seed.

Kaju Puri / Cashew nut cookies

Kaju Puri / Cashew nut  cookies
Ingredients
1 cup - kaju powder (cashew nut) powdered
½ cup - powdered sugar
1/2 tsp - cardamom powder
few strands - saffron - kesar
2 tbsp - milk or as needed
Finely chopped pistachio to garnish - optional
Ghee to apply on rolling board.
Method

Prehea oven at 180 degrees. Add saffron(kesar)to the warm milk. Keep aside. Mix kaju powder, powdered sugar, cardamom powder in a medium bowl and seive the powder. Prepare semi soft dough with the help of saffron milk. Add tbsp at a time till you get nice soft dough. Rub ghee on the rolling board so that the dough does not stick. Roll the dough on the rolling board to the thickness about 1/4 inch. Sprinkle  the pistachio on the rolled dough and roll the rolling pin lightly. Take a round cookie cutter and cut the circles out. Put the parchment paper on the baking tray. Place the puris on the paper. Bake about 12-15 minutes or till it changes color slighly to nice golden.
Remove and let it cool. You can bake them on the tawa too. Just roast it on a slow flame roasting both the sides till light golden brown.