Luchi, Alur dom and Begun Bhaja

Luchi, Alur dom and Begun Bhaja

Luchi
Ingredients:
2 cup Flour (Maida)
1/4 tsp salt
3 tbsp vegetable oil
warm water as needed
Oil for deep frying

Method:
Mix the flour, salt  in a bowl. Add a bit of oil and water and knead to a firm dough. Cover the dough and keep it for some time.  Knead the dough again for a bit. Make small balls. Take one ball of the dough and dip one side of it into the oil and roll in out into a 4 inch flat circle. Repeat for the remaining balls. Heat the oil in a kadai till its quite hot. Add the luchis to the hot oil and make sure that is it covered in oil. Flip it over and let it cook on the other side till its golden brown. Serve hot alur dom and begun bhaja.

Alur dom
Ingredients
8 potatoes cut in to half and boiled and peeled
1 tomato finely chopped
1/2 tsp ginger paste
1/2 tsp chilli paste
1/2 tsp garam masala powder
1/2 tsp coriander powder
1/2 tsp cumin powder
1/2 tsp cumin seeds
Salt to taste
1/2 turmeric powder
1/2 tsp sugar
2 tbsp mustard oil
1 tbsp ghee
2 tbsp curd
1 tsp bhaja masala ( coriander seeds, pepper, cumin seeds, red chillies - all roasted and powdered)
Method
Take oil and heat it well. Add potatoes and stir it well and take the potatoes out and keep it aside. Now add cumin seeds and after few minutes   add  chilli paste, ginger paste and tomatoes and saute it. Add curd , turmeric powder, cumin powder, coriander powder, garam masala, salt and sugar.Mix the gravy well on a slow flame for some time.. Add 1/2 cup water and boil the gravy well and now add the potatoes. Stir the potatoes well and cook it for some time till the potatoes mixes with the gravy. Add ghee and sprinkle bhaja masala on top. Serve hot with luchi.

Begun bhaja
Ingredients
2 big brinjals cut in to big pieces
1/2 tsp turmeric powder
Salt to taste
Mustard oil for frying
Method
Apply salt and turmeric powder on the brinjal.  Heat the mustard oil and fry the brinjals.

Tomator Tok

Tomator Tok
Ingredients:
4 Ripe tomatoes  chopped
1 small onion chopped
1 tsp garlic chopped
1/2 tsp  Ginger paste
1/2 tsp turmeric powder
1 dry red chilli
1/2 tsp Panchforon (a mixture of fennel, mustard, fenugreek, cumin and black cumin)
1 Bay leaves 
1 tsp Sugar
Salt  to taste
2 tsp Oil

Method
Boil the chopped tomatoes with ginger, turmeric  and salt in 4 cups of water.Once the tomatoes become soft, stir the mix thoroughly into a thick paste.In a separate pan, heat the oil and brown the onions and garlic.Add in the panchforon, dry red chilli and bay leaf, and fry for another minute.Add all the ingredients from the pan into the tomato mix.Stir in the sugar and let it simmer for another 2 to 3 minutes.Serve hot.

Oler Danla ( Yam curry)

Oler  Danla ( Yam curry)
Ingredients
500 grams yam cut in to cubes
2 potatoes cut in to cubes
1 onion finely sliced
1 tbsp ginger garlic paste
1 tsp chilli paste
1 tomato chopped
1/2 tsp cumin seeds
1 bay leaf
2 tbsp of ghee
Salt to taste
1 tsp sugar
1/2 tsp turmeric powder
1/2 tsp coriander powder
1/2 tsp cumin powder
1/2 tsp garam masala powder ( powder made of 2 cloves, 1 small stick Cinnamon, 2 cardamom  and 1/2 cumin seeds)
Method
Take 1 1/2 tbsp ghee in a kadai. Add cumin seeds and bay leaf. Let the cumin seed crackle. Add chopped onion. Saute till brown in colour. Add the cubes of potatoes, sugar and saute it for 2 to 3 minutes. Add ginger - garlic , chilli paste and salt to taste. Stir for 2 minutes more. Add the yam and the all the dry powder masala. On a low flame cover the kadai and cook for 2 to 3 minutes. Add the tomato. Cook it for few minutes more with a close lid. When the ghee starts to leave the sides of the Kadai add 2 small cups of water. Cook the yam on a medium flame till the potatoes and yam is cooked. Before serving add 1/2 tbsp of ghee and sprinkle garam masala from top.

Chicken Dak Bangla

Chicken Dak Bangla
A  very easy, tasty and rustic recipe to make.
Ingredients
   1 kg Chicken cut in large pieces
4 tbsp  Mustard Oil
2 big  Onions roughly chopped
A small piece of  Ginger
6 Garlic cloves
2 Tomato chopped
2 Whole Dry Red Chillies
3 tbsp curd
1 tsp turmeric pd
1 tbsp coriander seeds
1 tbsp cumin seeds
2 green cardamom
1 small stick of Cinnamon
4 cloves
6 pepper corns
1 tsp sugar
Salt to taste
Ginger Julienne for garnishing
Chopped Coriander for garnishing

Method
Wash and dry the chicken.
Except for Mustard oil, sugar and curd take all the ingredients and grind it in a blender. Now take the chicken and add the curd and the masala paste and mix it well. Marinate it for 1 to 2 hours. Now take oil in a cooker. Heat the oil well. Add the chicken and sugar to the oil and saute it for 10 to 15 minutes. Add 2 cups of water and cook it till the chicken has become tender or give just 2 whistles as the chicken has been marinating for long. Garnish it with ginger Julienne and chopped coriander.

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.