luchi & alur tarkari (puri with potato fry)

              Dough
2 cups of  of maida (all purpose flour) & 1 cup of atta (whole wheat flour)
2 tbsp of vegetable oil to mix with the flour before adding water (to make it crunchy)
1 tsp of salt
water enough to bind
            Potato fry
4 medium sized potatoes cut into small cubicles
1/2 tsp of black cumin seeds
green chillies
1/2 tsp of turmeric
salt to taste
coriander leaves ( optional)

Prepare a soft dough . Make small round balls and roll it to make small puris. Heat oil in a deep pan. Put the puris in the hot oil . Fry till it becomes golden brown in colour.

Heat oil in a pan. Put cumin seeds & when it stops spluttering, add the potato pieces. Add turmeric & salt. Fry a little bit & put water. When it starts to boil, slit the green chillies & add. When the potatoes are well cooked, take it out.

This dish is ideal for breakfast. You can also have it in the evenings during the weekends.

macher dimer bora (fish egg pakoras)

250 gms of fish eggs
1/2 tsp of ginger paste
1/2 tsp coriander powder
1/2 tsp of red chilly powder
1 medium sized onion finely chopped
chopped coriander leaves
1/2 cup of chick pea powder (besan)
salt to taste
oil for frying

Mix all the ingredients except the oil. Heat oil in a fry pan. Take one tbsp of the paste for 1 pakora at a time and deep fry till it becomes brown in colour.

You can have it as snacks or with any kind of drinks. We Bengalis generally have with hot rice & ghee .

Macher Dumpakht

Ingredients:
500 gms fish washed & cut into pieces
1/2 coconut grated
1 tsp turmeric powder
1/2 tsp red chilly powder
1 tsp cumin powder
1 tsp coriander powder
1 tsp tamarind juice ( soak 1 tbsp tamarind in water & sieve through a strainer)
few green chillies
1 medium sized onion finely sliced
1 tbsp ghee.
2 tbsp mustard oil
fresh coriander leaves for garnishing

Rub fish with 1/2 tsp of turmeric & little salt. Heat 2 tbsp of mustard oil in a pan & fry the fish. Do not make it crisp. Fry lightly. Keep aside. Mix grated coconut , coriander powder, cumin powder, turmeric powder & red chilly powder together with little water. Heat ghee in a pan, add sliced onions. When it becomes golden brown add the mixture & salt to taste.When it comes to boil, add the fish, tamarind juice & few slit green chillies. Garnish with fresh coriander leaves. ( optional)

Ghugni

2 cups dried peas soaked overnight

1/2" tsp piece ginger finely chopped

1/2 tsp garam masala powder

1/2 tsp cumin (jeera)

few chopped green chillies

1 tbsp of mustard oil

1/4 cup of fresh coconut grated

coriander leaves for garnishing

1 onion chopped

Boil peas in water till tender. Drain off cooking liquid & reserve.Heat oil in a pan . Add cumin. When it stops spluttering add the peas, chopped ginger, salt & turmeric.Stir for a while & add the cooking liquid. Bring to boil. Add garam masala.

Serve hot with freshly chopped coriander leaves, onions & green chillies. You can add a few drops of lemon juice before serving.

Puti Macher Jhal

6 pcs of fish
3 large onions chopped finely
1/2 tsp red chilly powder ( you can add as per your taste)
1/2 tsp turmeric powder
1/2 tsp cumin powder
1/2 tsp coriander powder
1 tsp tomato sauce
6 tbsp of mustard oil
salt to taste
coriander leaves for garnishing

Wash fish & rub turmeric powder & little bit of salt. Heat 3 tbsp oil in a pan & add the fish one by one & fry lightly. Do not make it crisp.Remove & keep aside. Mix turmeric, coriander & cumin powder with little water & make a paste. Heat 3 tbsp oil in a pan, add finely chopped onions. When it becomes brown add the paste . Fry a little bit & then add tomato sauce. Fry it in a low flame for a second & add two cups of water. When it starts to boil, add the fish & salt to taste. Keep it in a low flame & let it boil for a few seconds. When the oil comes to the surface, its ready. Garnish it with fresh coriander leaves & sreve hot . It goes well with rice.