Shorisha ilish Ingredients:1 kg hilsa fish, cut into steaks
1 cup onion, finely chopped
½ cup onion paste
¼ cup garlic paste
1/3 cup black mustard paste
1 tbs turmeric powder
2 tbs red chillil paste
2 tbs postodana (poppy seed) paste
1 tbs cumin paste
10 green chillies
1/2 cup mustard oil
Salt, to taste
Coriander leaves, for garnish
Directions:Wash and drain the water from the fish pieces. Add salt and 1/2 teaspoon turmeric powder to the fish and mix to coat. Heat 1/4 cup mustard oil in a nonstick pan and fry the marinated fish. Keep aside and heat remaining oil in another pan, add chopped onion and fry till soft. Add onion paste, remaining turmeric powder, chilli paste, postadana seed paste, cumin paste, salt and half cup water to prevent spices from burning. Sauté for 3-4 minutes or until oil begins to separate. Place the fish pieces gently into the gravy and cook on a medium heat for five minutes. Add green chillies and cook until the fish is tender. Check the consistency and salt. Remove from heat and transfer to a serving plate and garnish with fresh coriander leaves and fried onion.
Serve with hot vegetable polau.
Banjara kabab recipeIngredients:500gm chicken breast
2 tbs yoghurt
1 tbs ginger paste
1 tbs garlic paste
1 tbs green chilli paste
½ tbs cumin powder
½ tbs sesame seeds
½ tbs mustard seeds
½ tbs red chilli powder
1 tbs coriander powder
1 tbs garam masala powder
2 tbs fresh coriander and mint leaves, chopped
2 tbs vegetable oil
2 tbs lemon juice
Salt, to taste
Directions:Cut each chicken breast into pieces weighing 50gm and marinade with salt, lemon juice, ginger and garlic paste. Add yoghurt, garam masala, cumin powder, sesame seed, mustard paste, red chilli powder, mustard oil, salt, fresh coriander, chopped mint, mix together and leave in room temperature to marinade for an hour max. Skewer the marinated chicken and cook in the grill till tender.
Finish off with a generous brushing of clarified butter and serve with mint chutney and onion rings.
Rosh bhori pithhaIngredients:500gm semolina
200gm grated coconut
100gm mixed nuts
40gm baking powder
200gm sugar
4 bananas
10 eggs
½ tbs salt
5ltr milk
700gm sugar
10 green cardamom pods
Directions:Cook five litres of milk and reduce it to four litres. Add some cardamom with 200gm sugar and boil for a few minutes more to get the cinnamon flavour into the milk.
In a separate bowl mix sugar, bananas and eggs. Whisk until the sugar dissolves and then add all the other dry ingredients and rest the mixture for 30 minutes.
In a pan, heat the cooking oil and deep fry the above mixture in small round shapes (use a spoon) until they turn golden brown.
Take out of the oil and place in a kitchen towel to get rid of the extra oil from the pithha. After two minutes, transfer all the pita in the milk and rest for 6-8 hours, to allow the pithha to absorb the milk and swell up and soften.
Garnish with a sprinkling of nuts and serve.
Moong daal hilsa barfiIngredients:200gm moong daal
150gm mawa
100gm ghee
150gm sugar
300ml water
½ tbs green cardamom power
A few strands of saffron
Directions:Soak the moong daal in water for eight to 10 hours. Drain the daal and blend until you get a smooth paste.
Take a nonstick pan and heat the ghee and cook the daal paste for 20 to 25 minutes.
In a separate pan make a thick sugar syrup with saffron. Mix the syrup with the cooked daal and stir it continuously. After 10 minutes when it thickens, add mawa and cardamom powder. When it turns into a smooth dough, then shape it in the form of a hilsa fish.
Chilled and serve with a garnish of chopped nuts.
Banjara kabab recipeIngredients:500gm chicken breast
2 tbs yoghurt
1 tbs ginger paste
1 tbs garlic paste
1 tbs green chilli paste
½ tbs cumin powder
½ tbs sesame seeds
½ tbs mustard seeds
½ tbs red chilli powder
1 tbs coriander powder
1 tbs garam masala powder
2 tbs fresh coriander and mint leaves, chopped
2 tbs vegetable oil
2 tbs lemon juice
Salt, to tasteDirections:Cut each chicken breast into pieces weighing 50gm and marinade with salt, lemon juice, ginger and garlic paste. Add yoghurt, garam masala, cumin powder, sesame seed, mustard paste, red chilli powder, mustard oil, salt, fresh coriander, chopped mint, mix together and leave in room temperature to marinade for an hour max. Skewer the marinated chicken and cook in the grill till tender.
Finish off with a generous brushing of clarified butter and serve with mint chutney and onion rings.
Rosh bhori pithhaIngredients:500gm semolina
200gm grated coconut
100gm mixed nuts
40gm baking powder
200gm sugar
4 bananas
10 eggs
½ tbs salt
5ltr milk
700gm sugar
10 green cardamom podsDirections:Cook five litres of milk and reduce it to four litres. Add some cardamom with 200gm sugar and boil for a few minutes more to get the cinnamon flavour into the milk.
In a separate bowl mix sugar, bananas and eggs. Whisk until the sugar dissolves and then add all the other dry ingredients and rest the mixture for 30 minutes.
In a pan, heat the cooking oil and deep fry the above mixture in small round shapes (use a spoon) until they turn golden brown.
Take out of the oil and place in a kitchen towel to get rid of the extra oil from the pithha. After two minutes, transfer all the pita in the milk and rest for 6-8 hours, to allow the pithha to absorb the milk and swell up and soften.
Garnish with a sprinkling of nuts and serve.
Moong daal hilsa barfiIngredients:200gm moong daal
150gm mawa
100gm ghee
150gm sugar
300ml water
½ tbs green cardamom power
A few strands of saffronDirections:Soak the moong daal in water for eight to 10 hours. Drain the daal and blend until you get a smooth paste.
Take a nonstick pan and heat the ghee and cook the daal paste for 20 to 25 minutes.
In a separate pan make a thick sugar syrup with saffron. Mix the syrup with the cooked daal and stir it continuously. After 10 minutes when it thickens, add mawa and cardamom powder. When it turns into a smooth dough, then shape it in the form of a hilsa fish.
Chilled and serve with a garnish of chopped nuts.