Recipe

 Spiced Sausage and potato skewers

Preparation time 10 minutes, plus marinating cooking time 30 minutes; freezing not suitable
Ingredients:                                                         

450g chicken sausages
45ml oliv oil
Grated rind and juice of 1 large lemon
1 garlic clove, crushed
Salt and pepper to taste
900g small new potatoes
Twist the sausages to make short lengths. Place in a bowl with the oil, grated lemon rind and 60ml (4 tbsp) juice, garlic and seasoning. Cover and leave to marinate in the refrigerator for 2-3 hours or overnight, stirring occasionally.
Scrub the potatoes; halve any large ones. Cook in boiling salted water for 10 minutes or until just tender. Drain well and cool. Thread the potatoes and sausages alternately on to wooden satay sticks.
Brush with the remaining marinade and sprinkle with a little rosemary. Grill for about 15 minutes, turning and basting occasionally, until the sausages are cooked through. Serve with a crisp green salad and crusty bread.

Rui and green mango curry

Ingredients:
1 medium sized green mango, cut julienne style
1 kg rui fish                     
½ cup sliced onions                                     

3 tbsp onion paste
1 tbsp ginger paste
2 tbsp garlic paste
1 tbsp turmeric paste
1½ tbsp chilli paste
7 tbspoliv oil
½ tsp cumin (jeera) paste
1 tsp coriander (dhaniya) paste
2 tsp sugar
Salt, to taste
Method:
Heat oil in a pan and sauté onions until light brown. Then one by one add all the spices and cook for a while. Then add the fish pieces, stir carefully and cover. After about a minute, add the green mango and one cup water and cover again. Let curry simmer, and once the added water is reduced to a gravy like consistency, add the sugar and the green chillies, stir slightly and serve immediately.

Chicken tomato capsicum

Ingredients
1. Chicken ( 1kg 400 gm, broiler, normal pieces)
2. 3 large capsicums, cubed                                        

4. 2 large tomatoes, cubed
5. 3 large onions, sliced,
6. 1tbl sp. ginger garlic paste
7. 1tsp. coriander pow
8. 1/2 tsp red chilli pow
9. 1/4 tsp turmeric pow
10. 1/2 tsp. cumin pow
11. salt, oliv oil
12. 6 green chilli (whole), 3 red chilli (break and take out the seeds)
13. whole garam masala ( 4 elach, 2 darchini, 2 bay leaves)
14. tomato sauce 2 tblsp., sugar 1 tsp
Procedure:

1. Heat oil in a pan,
2. add garam masala, sliced onion, saute till light brown,
3. add all the spices except chilli, mix,
4. add tomato, stir for 2 minutes,
5. add chicken & mix well with all the spices & tomatoes for 5 minutes,
6. add 2 cups water & cook the chicken till it gets almost done.
7. Now add capsicum, green & red chilli, sugar ,
8. mix well & cover for 3/4 minutes,
9. add tomato sauce,
10. mix well & leave from the heat.

This dish looks very colorful & has a thin gravy. You can enjoy this dish best with plain polau. Happy cooking!!

Gajar Narkel Halua

Ingredients
1. 1kg gajar( carrot), shredded
2. 1 narkel( coconut), shredded                                       

3. 3/4 kg ( or as u taste)
4. 1/2 ltr milk
5. whole garam masala( 4/5 elach, 3 darchini, 2 bay leaves)
6. raisin 10, pesta badam 10, kaju badam 5.almond 5 (soaked in hot water & sliced)
7. 1/2 cup milk pow
8. ghee, 2 tbl sp
9. Rose water 1tblsp.
Procedure

1. Heat ghee in a heavy bottomed pan, sprinkle garam masala, add shredded carrot & stir for few minutes(3/4 min), pour milk & cook till carrot gets soft, add shredded coconut, mix for 2/3 minutes, add sugar & stir continuously till it gets dissolved & mix milk pow for a minute or two.
2. Before leaving the heat, add rose wate, raisin, stir.
3. Halwa is done.
4. Garnish with nuts( pista, almond, kaju).
5. You can serve like this way but what i do is-grease one dish with a little ghee & spread the halwa evenly on the dish & cut into pieces. Let it be cool completely, then serve it on the table.
6. This is very tasty.

Tomatoes and Aamshotter Chatni

Ingredients

1. Tomatoes                                       
   
2. Aamshotto
3. sugar
4. whole red chillis
5. ginger
6. panch phoron
7. green chillies
8. tamarind paste
9. salt
10. turmeric
11. oliv oil
12. raisins

PREPARATION:
1.  Cut each tomatoes in four halves .
2.  Cut ginger into thin strips.
3.  Heat oil in a frying pan then add panch phoron & whole red chillies .
4.  When the panch phoron stops spluttering add the tomatoes and fry ona low heat.
5.  Add salt and turmeric ,cover & simmer for 15 min or more as required to softens the tomatoes.
6. Remove cover and then add ginger,green chillies and raisins.
7.  Add sugar and water and simmer on a low flame.
8.  Continue simmering until the chutney thickens and add a liitle tamarind paste stirring continuously and is cooked.

Egg Roll

1. Knead 1 cup moida into dough for base.
2. Use milk or buttermilk to make it crisper.
3. Add moyen in the form of oil or melted butter or ghee, salt to taste.

4. Cover with moist cloth and keep aside for half an hour to help
raise the dough.
5. In the meantime you can gather other ingredients.
6. Beat 4 eggs in a bowl, add chopped onions , green chillies,
tomatoes (optional), bell peppers, chopped coriander.
7. Roll out dough into 6 inches diameter paratha. Pour a few drops of
oil in the non-stick pan and place paratha on heated pan.
8. As the lower side is being done pour 2-3 tablespoons egg batter on
the upper side. Cook on medium high heat.
9. Once lower side seems done- and you will smell the gorgeous aroma-
flip the parotha over.Cook for few more minutes.
10. Roll and serve hot!! Garnish with fresh ground paper with cabbage,
onion, pepper salad spiced with lime juice.

Hariyali Machhi

Preparation Time-45 minutes
Serves-2
Ingredients
Fish-4 Thick Stakes of any sweet water fish (preferably Bhekti or Rohu)
Garlic-6-7 thick cloves (crushed)
Ginger paste-1 Tsp
Sour cream or thick yogurt-1 cup (beaten)
Cilantro-1 bunch
Green Chili-5-6
Turmeric powder-1 Tsp.
Whole Garam Massala:
(green cardamom [2], cloves [4], cinnamon [1"], black pepper corn[8-9])
Mustard oil-as needed (could be substituted with any other edible oil as well)
Salt-to taste
Method

1. Smear salt and turmeric powder over the stakes and leave them for 30 minutes.
2. Heat oil in a woke, when it stars smoking lower the heat and fry the fish, if the fish is very fresh, they could be lightly fried, otherwise fry till the turn deep golden.
3. Soak them on absorbent paper.
4. Pound the Garam Massala coarsely and add to the oil, when it starts spluttering add ginger and garlic. [Actually more Garlic could be used if you like the taste].
5. Sauté till they turn golden, turn the heat low and add sour cream, cook it over very low heat.
6. Grind the cilantro with two coves of Garlic and 4-5 chilies.
7. Add a little water to the sour cream if necessary.
8. When oil leaves the side add the stakes and adjust seasoning. cook for 3-4 minutes.
9. Add the Cilantro paste.
10. Cook over low heat for 5 minute.
11. Slit the remaining chilies add to the curry and cover.
12. Serve hot with steamed rice.

Chicken rezala recipe

INGREDIENTS:
One whole chicken                                                
Two midsized onions                                                 

One tablespoon of whole black pepper
One tablespoon of cardamom, clove, cinnamon
Four tablespoon of blended ginger
Four cups of natural yogurt
Two red chillies
Half cup of clarified butter.
METHOD:

1. Marinate the chicken pieces for half an hour in the yogurt.
2. Heat the ghee in the wok.
3. Saute the whole spices and the chillies.
4. Fry the ginger paste and onions, add the chicken.
5. Cook covered on medium heat for twenty minutes.
6. DON’T ADD WATER.

Murgir Rezala

chicken-2lb. cornish hen, cut in medium pieces
clove-4,
cardamom-4,
cinnamon 1/2″,
red chili-5,
whole white pepper coarsely ground-10-12,
sour cream-1 cup,
ginger 11/2″ (paste),
keora water-as desired (diluted in water),
onion -1 medium (crushed),
posto-2Tbsp (paste),
kaju paste-2 tbsp.
salt &sugar-as per taste.
Method:

1. Marinate the chicken in sour cream, ginger paste, chili paste, salt sugar and diluted keora water for 2 hrs.
2. Pour ghee in a heavy bottomed vessel,
3. add clove, cardamom and cinnamon,
4. fry the onion till golden brown,
5. pour the chicken with the marinade,
6. keep stirring for five minutes, cover,
7. and cook over a slow fire,
8. add water from time to time, as per desired consistency.

Chatpata aam chutney

Ingredients:
Raw mango-500gm,
Sugar-500gm,
dry masala (mustard seed-1tsp, sauf-2tsp, methi-1tsp, jeera-1tsp)
all roasted and then powdered,
raisin-100gm.
Method:
1. Grate the mango and remove its water.
2. Mix the sugar with mango properly.
3. Heat a pan and add the mango and sugar mixture.
4. Cook it with a medium flame carefully
5. When it turns soft and sticky, then add the raisin and the powdered masala
6. Mix it well and cool it.
7. Store it in a glass container for many days.
8. You can enjoy it with anything.

Recipe for Rui Maach

This is how I cook Rui Maach at home.
Ingredients
1 lb of Rui fish cut into small pieces (4inch*2inch)
1 medium size onion
2 tbspoon of garlic paste
2 tbspoon of ginger paste
1 tbspoon of cumin
1 tbspoon of coriander
1 tbspoon of red chili powder
2 tomatoes
coriander leaves
salt to taste
One lime
Green Chile (5 or 6)
Half cup of oil
Process
1. Heat oil in the wok. Blend the onion , pour it in wok , with ginger, garlic, salt, cumin, and chili powder. simmer it for ten minutes until the oil and the gravy is separated.
2. Put the pieces of fish in the wok , and softly stir it for 2 minutes, so that the pieces does not break. in high medium heat pour one cup of water and cover it.
3. After ten minutes, give 1 tbspoon of lemon juice, coriander leaves and green chilies and again cover for 2 minutes.
4. Curry is done. Serve it with white rice.

Mutton Biriyani

This is my mother’s very famous easy to make Kacchi Biriyani recipe.. Enjoy!
Prepare the meat, rice and potatoes all separately.
Directions:
Step 1:                                                                       

Preparing the Meat:
Mutton 5 lbs
Onion 2 big ones
Ginger 2 teaspoons
Nutmeg/Mace (jaiphal/javitri) 0.5 teaspoons
Cinnamon Stick 2
White cardamom (elach) and clove (laung) 15-20
chili powder 2 teaspoons
yogurt 2.5 cup
Oil 1 cup

1. Wash the meat and drain all water.
2. Heat oil and add the sliced onion and fry a little bit.
3. Add everything and fry while stirring.
4. Now add mutton and cook the mutton as it turns soft.
5. Make sure the mixture is not watery.

Step 2:
Preparing the Potatoes:
Potatoes 3 big ones

1. Cut the potatoes into big pieces.
2. To give it a color, mix with orange color and salt.
3. Heat oil and fry the colored potatoes.

Step 3:
Preparing the Rice:
Rice 6 cup
Water 11 cup
Oil 0.5 cup
Prune 8-10
Keora/Keoda water or Rose water 0.5 teaspoon
Saffron or orange food color very little

1. Fry the Rice in oil for sometime.
2. Add all the water, salt as necessary and Keoda/Rose water.
3. After 3/4 water is gone leave it on for very low heat.
4. Add green chili, fried potatoes, and prune.
5. On top of it add all the cooked meat. Don’t mix.
6. Spread little bit of orange color/saffron.
7. Put the lid on for 15-20 minutes in low heat.
8. and you’ll know its done when smell comes out.

Serving:
Dig through all the layers while serving to make sure meat, colored rice, non colored rice and potatoes are there.

Mango Dessert

This is an a quick ‘n’ easy Indian dessert preparation. This was taught to me by Mrs. Parna Bhattacharya at Athens, Georgia when I first came to USA in 1995. Parna Mashi is no more in this world but her recipes will continue to linger forever.
This is a wonderful dessert for hot summers!                     

Ingredients:
1 can of Mango Pulp (available in Indian Grocery stores)
32 oz. plain Yogurt
16 oz. sour cream
32 oz fruit cocktail cans
1 small scoop of raisins
1 small scoop of almonds or pistachios cut to small pieces
sugar to taste
Method:

1. Whip together mango pulp, sour cream and yogurt using an egg beater or blender till the mixture reaches a smooth consistency.
2. Add sugar to taste.
3. Next, drain out all the juices from the fruit cocktail.
4. Add the fruits to the pulp.
5. Garnish with raisins and nuts.
6. Put it in the refrigerator to cool.
7. Serve chilled.