Tarkari-Vegetable Curry Recipe

Cauliflower- medium sized, cut into medium size pieces
Turmeric Powder- 1 teaspoon
Peas- ½ cup
Ginger Paste- 1 teaspoon
Potatoes- 2 cut into medium size pieces
Cumin paste- 1 teaspoon
Ripe Tomato- 2, chopped
Sugar- 1 teaspoon
Garam Masala (Cardamom pods- 2, Clove- 2 and Cinnamon sticks 2)
Mashal Mustard Oil- 5 tablespoon
Bay Leaves- 2
Chilli Powder- 1 teaspoon, Add salt to taste

Heat 4 tablespoons of Mashal Mustard Oil in a round bottomed frying pan. Lower the heat slightly and fry the potato and cauliflower pieces. Remove the cauliflower and potatoes from the oil once they are brown in colour and tender. Add the bay leaves and wait until it sizzles. Now add the cumin paste, ginger paste, tomatoes, chilli powder, sugar and salt. Stir-fry it for about 5 minutes. Finally add the fried cauliflower, potato pieces and the peas and thoroughly stir it again. Add ½ cup of water and cover the lid cialis pas cher of the pan. Allow it to cook until the potatoes and the cauliflower pieces are well cooked. Now in a different pan, heat up the rest of the cooking oil, add the garam masala in it and allow it to splutter. Now pour all the vegetables in this pan and allow it to boil. Once it starts boiling, remove it from heat and serve it with hot rice and dal.

Bhapa Rohu (Steamed Rice)

4 pieces of Rohu Fish
Mustard seed paste – 2 tsp
Poppy seed paste – 2 tsp
Turmeric powder – 1/2 tsp
Green Chilli – 2
Oil – 2 tbsp

Take five to six pieces of rohu fish. Wash and pat dry. Sprinkle a little salt and turmeric powder on the fish and rub well. Marinate with lemon juice for half an hour. Put the fish in this paste and fold in well. Add a little salt and turmeric powder to the paste. Pour two tablespoons of mustard oil into a container (use a steel tiffin box). Put the fish with the paste into it. Close the lid lightly and place it in a pressure cooker. Pour two and half cups of water and close the lid. Pressure cook on medium heat for 10-15 minutes. Serve hot.

Desi Zhaal Murgi (Chicken) or Beef

Meat – 1 lb, cubed (with or without bones)
Cloves – 6
Dry red chillies (10 or more for extra hot)
Chopped coriander leaves – 2 tablespoons
Ginger, sliced (2 tsps)
Mashal Mustard Oil – 1 tablespoon
Chopped tomatoes – 1 cup
Salt to taste (about 1 teaspoon)
Garlic, sliced – 2 tablespoons
Plain, non-fat yogurt – 3/4 cup
Onions, sliced – 1 cup
Turmeric powder – 1 teaspoon
Cinnamon stick – 1

Marinate the meat (either Chicken or Beef, the one you want to cook) in turmeric powder and salt. On a low heat, heat the oil and add the red chillies.
Stir for a few seconds till they begin to darken.
To the oil, add garlic and ginger and sauté for a few minutes.
Add the cup of onions and sauté till golden brown.
Add the meat and brown well. Add the tomatoes and stir till dry. Add dry chillies and yogurt along with half a cup of water.
Cook till done.

Fish Paturi

2 lb (12 pieces) Fish
8 Banana leaves
1 tbsp of Mustard Oil
5 tbsp (yellow type preferred) Mustard seeds
5 stalks (chopped) of Cilantro
2 tsp of Turmeric powder
8 sliced Chiilies (green)
5 green chillies for grinding with mustard seeds
1 tsp of Red Chilli powder
1 tsp of Sugar
2 tsp or Salt to taste
0.5 tsp of Nigella

Take eight 6 x 6 inch slices of banana leaves, wash, and set aside.
Grind together mustard seeds, salt and green chilies adding half a cup of water. Marinate the fish pieces with turmeric powder, salt and red chilli powder. You can use either grass crap, halibut, sea bass, salmon, or cat fish for this purpose. Mix Mashal Mustard oil, sliced green chillies, kalonji and sugar with the mustard paste. Coat the fish pieces evenly with the masala paste. Wrap in the banana leaves and bake in a preheated oven at 400 degrees F for about 30 minutes or till done.
Garnish with chopped cilantro and serve hot with basmati rice.

Prawn Malai Curry

Medium Prawns
Turmeric powder 1 tsp
Coconut 1
Roasted & powdered garam masala 1tsp
Ghee/oil 2 tbsp
Salt to taste
Green chillies 4
Onion 1
Garlic paste 1/2 tsp
Ginger paste 1/2 tsp
Chilli powder 1tbsp

Roast & powder 3 cloves, 2 green cardamom & 2 sticks of cinnamon.
Grate coconut & extract thick milk by adding hot water. Grind onion, garlic and ginger into a smooth paste. Apply salt & turmeric to prawns, fry & keep aside. In the same oil add the paste & fry till it leaves oil. Add coconut milk, boil & add prawns. Cook untill the gravy becomes thick. Add garam masala & mix well.

Fish Do-Peaja

Fish (preferably small, cut into small pieces) 1 cup
Onion leaves 2 tbsp
Sliced onions: 1/2 cup
Oil 1/3 cup, Salt 1 tsp
Chilli powder/paste (red) 1 tsp
Tomato (tomato for republicans) 2 medium
Turmeric powder/paste 1 tsp
Onion paste 2 tbsp
Ginger paste 1/8 tsp
Pepper paste 1/4 tsp
Shredded dhania leaves (cilantro) personal taste

After heating the oil add all the powder/paste spices and fry for a couple of minutes. You might add a little bit of water if you are using powders only. Make sure you do not burn the spices. (Include the onion pastes).
Add the shredded onions and the fish. Add 1/2 a cup of water and the salt. Cover the dish and put on medium-hi heat. When the water has almost evaporated, add tomatoes, cilantro, and the onion leaves. Heat under low-medium heat until the oil starts to float. And enjoy the dinner.