Robibarer Ranna -When Jamai came home

Recipes for a delicious and memorable meal.

Aloo Korolar Chechki

Ingredients :

                                                                                                               

Aloo (Potato).................................................2,medium
Korola (Bitter Gourd).....................................4,medium

Nigella Seeds(Kalo Jeera)...............................1 pinch
Oil..................................................................2 tbsp
Salt.................................................................as per taste

Method :

Peel the potatoes and the bitter gourds.

Soak the bitter gourd in water to reduce the bitterness. Discard and change the water 3-4 times.

Chop the aloo and korola fine and keep aside. Heat oil in a pan and when it is hot add the kalo jeere.

Let it splatter. Add the chopped korola and saute a bit on high flame.

Add the aloo and salt.  You may add a pinch of turmeric powder also if you like. Mix. Put a lid and let cook on low flame till soft.  When soft remove and serve.

Maach Bhaja

Ingredients:

Rui Maach................................................6 pieces(500 grams)
Maida.......................................................2 tbsp

Turmeric Powder......................................1 tsp
Lemon Juice..............................................1 tsp

Salt............................................................1 tsp

Mustard Oil...............................................for frying

Method :

Clean and wash the fish and dry.

Sprinkle lemon juice, turmeric powder and salt on the fish pieces and smear all over. Keep aside for 15 minutes.

Heat mustard oil in a wok till steaming hot and then reduce the heat. Sprinkle the flour (Maida) on the fish and coat. Put the pieces to fry on medium heat till crispy and golden brown. (Flour makes the fish fry crispier)

When golden brown remove and serve immediately.

Moosur Dal

Ingredients :

Musur Dal (Yellow Lentils)..........................1/2 cup

Dry Red Chilly.............................................2

Bay Leaf......................................................2

Turmeric Powder.........................................1 tsp

Sugar...........................................................1 pinch

Salt.............................................................as per taste

Nigella Seeds..............................................1pinch

Green Chilly................................................4, slit

Mustard Oil.................................................1 tbsp

Method :

Wash the dal very well and soak for 1 hour.

Boil the mosoor dal  in water with salt and turmeric powder.

When the dal is soft, remove and keep aside.

Heat 1 tbsp oil and add the bay leaves, dry red chilly, nigella seeds and slit green chillies. Stir fry a bit and then add the boiled dal. Give it a stir .

When the dal is a bit thick , remove and transfer to a serving dish.

Kumror Phul Bhaja

Ingredients :

Kumror phul 

Kumror Phul......................................a dozen or so
Beson (Gram Flour)...........................6 tbsp
Cornflour...........................................4 tbsp
Baking Powder..................................1/4 tsp
Rice Flour..........................................2 tbsp
Kalo Jeere(Nigella Seeds)..................1 pinch
Green Chilly,minced............................2
Refined Oil.........................................1 cup

Method :

Clean the flower, throw away the inside portion of the flower. Wash and pat dry.

Mix all the ingredients to make a thick smooth batter.

Heat a cup of  oil in a pan till steaming hot.

Reduce the flame and dip the batter coated flowers in the oil. Fry till golden and crisp.