Chola Motor Diye Echor ( Lentil with Jackfruit )

Preparation time	30 -45 min
Serves	Serves 4
Ingredients	• Potatoe -1 big diced to 6/8 peices ,echor/ kathal/jack fruit cut properly , washed and fried separately • Ghee (cooking oil) 2-3 tbsp . • Tomatoe paste 2/3 tsp, • Paste of red chili 1/2tsp .depending on how spicy you want it to be  • Tez patta (Bay leaf) 2 nos.made into small peices •  garam masala 1½ tsp ,kaju and kismish paste 1tsp- optional • Cummin powder 1 tsp • Coriander powder 1 tsp • Yoghurt/dahi/malai -2 tsp • Ginger paste 1 ½ tsp. • Green chili (whole) 2/3 nos to be added one the vegetable is half-cooked . • Turmeric powder ½ tsp. • Salt to taste , ( sugar half spoon - optional)                                                                                  half cup of chana/ cholar dal and half cup of motor dal  soaked overnight
Steps	Mix both the lentils and boil properly. Heat oil in the kadhai , redi chillies,  cummin  seed & bayleaves and fry till the same crackles. Thereafter put all the masala and  stir fry till the same becomes translucent , add the fried potatoes & the kathal/echor/jackfruit , and after 2-3 min add the echor/ kathal/jack fruit, add the potatoes,  once the vegetable is mixed,  stirred and allowed to cook  add one and half the cooked dal into it and get the same to simmer  . Allow to cook in slow fire for 15-20 min you can add little more water if you feel that the dal is becoming too dry. , sim the fire, add / sprinkle garam masala  & ghee on it . (you can also add hald tsp of sugar like the bengalies do when the dal is still cooking ).
Garnish	Serve hot. Garnish with ghee and garam masala
Benefits	It is easy to make yet is tasty and can be eaten with rice / roti/puri.

Echor Torkari ( Jackfruit Curry )

Preparation time	30 -45 min
Serves	Serves 4
Ingredients	• Potatoe -1 big diced to 6/8 peices ,echor/ kathal/jack fruit cut properly •• Ghee (cooking oil) 2-3 tbsp . • Tomatoe paste 2/3 tsp, • Paste of red chili 1/2tsp .depending on how spicy you want it to be  • Tez patta (Bay leaf) 2 nos.made into small peices •  garam masala 1½ tsp ,kaju and kismish paste 1tsp- optional • Cummin powder 1 tsp • Coriander powder 1 tsp • Yoghurt/dahi/malai -2 tsp • Ginger paste 1 ½ tsp. • Green chili (whole) 2/3 nos to be added one the vegetable is half-cooked . • Turmeric powder ½ tsp. • Salt to taste , ( sugar half spoon - optional)
Steps	Heat oil in the kadhai , redi chillies,  cummin  seed & bayleaves and fry till the same crackles. Thereafter put all the masala and  stir fry till the same becomes translucent , add the fried potatoes , and after 2-3 min add the echor/ kathal/jack fruit, ,  once the vegetable is mixed, stirred and allowed to cook  add one and half cup of water and get the same to simmer, add the potatoes , cook for 15-20 min . Once the water mixes up with the vegetable and it becomes dry ( you and also retain the gravy if you like ) , sim the fire, add / sprinkle garam masala  & ghee on it . (you can also add hald tsp of sugar like the bengalies do when the vegetable is still cooking ).
Garnish	Serve hot. Garnish with ghee and garam masala
Benefits	It is easy to make yet is tasty and can be eaten with rice / roti/puri.

Mochar Ghonto ( Banana Flower Curry )

Preparation time	30 -45 min
Serves	Serves 4
Ingredients	• Potatoe -1 big diced to 6/8 peices ,mocha  or flower of the banana cut properly •• Ghee (cooking oil) 2-3 tbsp . • Tomatoe paste 2/3 tsp,soaked bengal gram 4tsps, • Paste of red chili 1/2tsp .depending on how spicy you want it to be  • Tez patta (Bay leaf) 2 nos.made into small peices •  garam masala 1½ tsp ,kaju and kismish paste 1tsp- optional • Cummin powder 1 tsp • Coriander powder 1 tsp • Yoghurt/dahi/malai -2 tsp • Ginger paste 1 ½ tsp. • Green chili (whole) 2/3 nos to be added one the vegetable is half-cooked .. • Turmeric powder ½ tsp. • Salt to taste , ( sugar half spoon - optional)
Steps	Heat oil in the kadhai , redi chillies,  cummin  seed & bayleaves and fry till the same crackles. Thereafter put all the masala and  stir fry till the same becomes translucent , add the fried potatoes , and after 2-3 min add the mocha or banana flower, add the soaked bengal gram after 5 min,  once the vegetable is mixed, stirred and allowed to cook for 15-20 min add one and half cup of water and get the same to simmer add the potatoes . Once the water mises up with the vegetable and it becomes dry , sim the fire, add / sprinkle garam masala  & ghee on it . (you can also add hald tsp of sugar like the bengalies do when the vegetable is still cooking ).
Garnish	Serve hot. Garnish with ghee and garam masala
Benefits	It is easy to make yet is tasty and can be eaten with rice / roti/puri.

Dimer Dalna ( Egg Curry )

Preparation time	30 -45 min
Serves	Serves 4
Ingredients	• Potatoe -1 big diced to 6/8 peices ,6 eggs -boiled and coated with salt and turmeric • Ghee (cooking oil) 2-3 tbsp . • Tomatoe paste 2/3 tsp,garlic paste ½ tsp,1 tsp onion paste • Paste of red chili 1/2tsp .depending on how spicy you want it to be  • Tez patta (Bay leaf) 2 nos.made into small peices •  garam masala 1½ tsp • Cummin powder 1 tsp • Coriander powder 1 tsp • Yoghurt/dahi/malai -2 tsp • Ginger paste 1 ½ tsp. • Green chili (whole) 2/3 nos.to be added one the vegetable is half-cooked . • Turmeric powder ½ tsp. • Salt to taste , ( sugar half spoon - optional)
Steps	Heat oil in the kadhai , and add the boiled eggs  to it,  fry till the same is light reddish in colour.if you are adding potatoes , fry the same separately, till light brown. Once done heat oil in the khadhai again and put the cummin  seed & bayleaves and fry till the same crackles. Thereafter put all the masala and  stir fry till the same becomes translucent , add the fried potatoes , and after 2-3 min add the eggs flourets, add water and get the same to boil. once the gravy becomes thick , sim the fire, add / sprinkle garam masala  & ghee on it .
Garnish	Serve hot. Garnish with ghee and garam masala
Benefits	It is easy to make yet is tasty and can be eaten with rice / roti/nan.

Phoolcopir Ghonto ( Cauliflower Curry )

Preparation time	30 min min
Serves	Serves 4
Ingredients	• Potatoe -1 big diced to 6/8 peices , one cauliflower diced with the florets •• Ghee (cooking oil) 2-3 tbsp . • Tomatoe paste 2/3 tsp, • Paste of red chili 1/2tsp .depending on how spicy you want it to be  • Tez patta (Bay leaf) 2 nos.made into small peices •  garam masala 1½ tsp ,kaju and kismish paste 1tsp- optional • Cummin powder 1 tsp • Coriander powder 1 tsp • Yoghurt/dahi/malai -2 tsp • Ginger paste 1 ½ tsp. • Green chili (whole) 2/3 nos.to be added one the vegetable is half-cooked . • Turmeric powder ½ tsp. • Salt to taste , ( sugar half spoon - optional)
Steps	Heat oil in the kadhai , and add the cailiflower florest  to it,  fry till the same is light brown in colour.if you are adding potatoes , fry the same separately, till light brown. Once done heat oil in the khadhai again and put the cummin  seed & bayleaves and fry till the same crackles. Thereafter put all the masala and  stir fry till the same becomes translucent , add the fried potatoes , and after 2-3 min add the fried flourets, add water and get the same to boil. once the gravy becomes thick , sim the fire, add / sprinkle garam masala  & ghee on it .
Garnish	Serve hot. Garnish with ghee and garam masala
Benefits	It is easy to make yet is tasty and can be eaten with rice / roti/nan.

Badhagobir Ghonto ( Cabbage Curry )

Preparation time	30 min min
Serves	Serves 4
Ingredients	• Potatoe -1 big diced to 6/8 peices , one cabbage finely chopped • 1big fish head preferably rohu / katla (opional ) • Ghee (cooking oil) 2-3 tbsp . • Tomatoe paste 2/3 tsp,onion paste 1/2 tsp,garlic paste ½ tsp • Paste of red chili 1/2tsp .depending on how spicy you want it to be  • Tez patta (Bay leaf) 2 nos.made into small peices •  garam masala 1½ tsp ,kaju and kismish paste 1tsp-- optional • Cummin powder 1 tsp • Coriander powder 1 tsp • Yoghurt/dahi/malai -2 tsp • Ginger paste 1 ½ tsp. • Green chili (whole) 2/3 nos. to be added one the vegetable is half-cooked . • Turmeric powder ½ tsp. • Salt to taste , ( sugar half spoon - optional)
Steps	Deep fry potatoes ,fish head separately and keep aside.Heat oil in a kadhai,put bay leaves & cummin seeds to it, once it crackles add the spices and cook in low fire , now add the potatoes  and stir and cook for 3-4min, therafter add the cabbage & the fried  fish heads to it and cook in low fire , stir the mixture every 5 mins. you will notice a lot of water coming out of the vegetable , keep cooking in low fire till all of the same is dries and the entire vegetable is cooked and soft . The total cooking time should not be more than 25/30 min , while the vegetable is cooking one must be careful to see that the  same does not stick to the kadhai. if you do not want to add the macher matha /fish head then one must try cooking without adding the onion and garlic paste. This niramis /onion& garlic less version is also used as a side dish to bhog during the pujos.
Garnish	Serve hot. Garnish with ghee and garam masala
Benefits	It is easy to make yet is tasty and can be eaten with rice / roti/nan.

Muri Ghonto ( Fish Heads cooked with Rice )

Preparation time	30 min min
Time taken	45 -60 min
Serves	Serves 4
Ingredients	• Potatoe -1 big diced to 10/12 peices , one cup of rice soaked ( deradun rice, kamini atop) • 1big fish head preferably rohu / katla • Ghee (cooking oil) 2-3 tbsp . • Tomatoe paste 2/3 tsp,onion paste 1/2 tsp,garlic paste ½ tsp • Paste of red chili 1/2tsp .depending on how spicy you want it to be  • Tez patta (Bay leaf) 2 nos.made into small peices •  garam masala 1½ tsp • Cummin powder 1 tsp • Coriander powder 1 tsp • Yoghurt/dahi/malai -2 tsp • Ginger paste 1 ½ tsp. • Green chili (whole) 2/3 nos. to be added one the vegetable is half-cooked . • Turmeric powder ½ tsp. • Salt to taste , ( sugar half spoon - optional)
Steps	Peel , wash and cut one big potatoe into10/12 pieces  of equal size. Mix the potatoes with salt and turmeric and keep for 15/20 mins. Clean the fish head and make small peices, mix salt&turmeric and keep aside for 15/20 mins . Take mustard oil in a pan , fry the potatoes and the fish head separately. Now take 50ml of musturd oil in a kadhai ,and add½ tsp of cummin seed to it and add bay leaves  to it  once it starts crackling add the ginger,onion,tomatoe,garlic pastes to it and cook in low temp . In a separate pan mix all the speices , well together. Now  add the fish head to it along with the mixture of speices to it and cook in the slow fire till the same is completely fried and translucent to look at now mix the  the potatoes to it , at the same time add the rice to it & cooktill it  become tender and the spices are mixed well now add water . (for 500 gms of fish potatoes ideally one and half glass of water needs to be added , adding warm water is a better option , the proportion can be fixed per this ratio ) . Once the water boils and mixes up with the ingrdients in the kadhai completely add the ghee and garam masala.Once the rice is cooked & the potatoes / fish appear soft the cooking is done .
Garnish	Serve hot.
Benefits	It is easy to make yet is tasty and can be eaten with rice / roti/nan.

Dum Aloo - Bengali Style

Time taken	45 -60 min
Serves	Serves 4
Ingredients	• Potatoe -500gm/1kg • 3 tsp coconut peices • Ghee (cooking oil) 2-3 tbsp . • Coconut paste 1/2 tsp . Tomatoe paste 2/3 tsp • Paste of red chili 1/2tsp .depending on how spicy you want it to be  • Tez patta (Bay leaf) 2 nos.made into small peices • Cloves /cardomom sticks :2- 3 nos each , garam masala 1½ tsp • Cummin powder 1 tsp • Coriander powder 1 tsp • Yoghurt/dahi -2 tsp • Ginger paste 1 ½ tsp. • Green chili (whole) 2/3 nos. • Turmeric powder ½ tsp. • Salt to taste , ( sugar half spoon - optional)
Steps	Peel , wash and cut medium sized potatoe into 5/6 pieces. Mix the potatoes with salt and turmeric and keep for 15/20 mins. Take mustard/white oil in a pan and add bay leaves and little cummin seeds to it , also add the cloves and the cardamon sticks. When this begind to crackle add the potatoes and stir fry. In a separate pan mix all the speices ,yoghurt ,cocnut paster and mix well together. Also fry/saute  the diced coconut and keep aside . once the potatoes are  yellowish brown , add the mixture of speices to it and cook in the slow fire till the potatoes become tender and the spices are mixed well  add water . (for 500 gms of potatoes ideally one and half glass of water needs to be added , adding warm water is a better option ) . Once the water boils in to a blended gravy  add the fried coconuts and when  the potatoes appear soft the cooking is done . Ifyou intend to keep the aloordum little dry the you can slow cook the gravy till it becomes dry. You need to be careful so that the potatoes do not get quashes are start sticking to the vessel. Add ghee and garam masala before taking the same off the oven . you can also add kaju and kismish paste to it
Garnish	Serve hot. You can also add coriender leaves to the cooking in place of ghee & garam masala. This dish can also be cooked by adding onion paste however the onion less version is used as an additional side dish with bhog for pujos
Benefits	It is easy to make yet is tasty and can be eaten with rice / roti/nan.

Am Jhol ( Green Mango Chutney )

Preparation time	30 -45 min
Serves	Serves 4-5
Ingredients	• Green mangoes -6-8 big washed cut into horizontal peices , you can make 5/6peices from one •2tsp lemon juice •  Ginger paste 1 ½ tsp., 1tsp mustard • Green chili (whole) 2 nos to be added once the amjhol boils . • 500grams of sugar. • Salt to taste ,
Steps	Heat oil in the kadhai add the musturd seeds and one red chilli and leave to crackle , add the mangoes and just saute for 3-4 mins add 3 glasses of water and begin to boil , add the sugar and keep boiling in low fire, add the ginger paste . Once the sugar had blended add salt, you can define the consistency of the gravy as per your choice. We love  to keep it watery , which can be drank , in glasses during summer .if you want it be like a pickle all you need to do is to keep the water boiling till the same becomes semi viscous and stickey
Garnish	Serve hot. Garnish cardamom powder

Narkolbata diye Malaikari ( Prawns with Coconut and Mustard Paste )

Preparation time	30 -45 min
Serves	Serves 4-5
Ingredients	• Prawns -6-8 big washed deveined and marinade with salt/turmeric and juice of one lemon, to be kept aside for 30min prior to cooking •2tsp onion paste • Tomatoes paste 2/3 tsp, • Paste of red chili 1  tsp & coconut paste 3 tsp • Tez patta (Bay leaf) 2 nos.made into small pieces •  garam masala 1½ tsp , • Cummin powder 1 tsp • Coriander powder 1 tsp • Yoghurt/dahi/malai -2 tsp • Ginger paste 1 ½ tsp. • Green chili (whole) 2/3 nos to be added once the fish is half-cooked . • Turmeric powder ½ tsp. • Salt to taste ,
Steps	Heat oil in the kadhai and fry the prawns till they are pinkish,  keep the same aside once done,  ,heat oil in a kadhai put cummin  seed & bay leaves and fry till the same crackles add all  the  masala and  stir fry till the same becomes translucent ,   allow the same to cook for 1-2 thereafter  add one and half cup of water and get the same to simmer,  . Once the water mixes up and makes a fine gravy add the prawns and slow cook for 5-10 min & the gravy just about covering the fish  or just as much as you want , sim the fire, add / sprinkle garam masala  & ghee on it  .
Garnish	Serve hot. Garnish with ghee and garam masala
Benefits	It is easy to make yet is tasty and can be eaten with rice / roti/puri.

Sorse Chingri ( Prawns in Mustard Paste )

Preparation time	30 -45 min
Serves	Serves 4
Ingredients	• Prawns -6-8 big washed deviened and marimaded with salt/turmeric and jice of one lemon, to be kept aside for 30min prior to cooking • 2tsp onion paste • Tomatoe paste 2/3 tsp, • Paste of red chili 1  tsp & coconut paste 3 tsp • Tez patta (Bay leaf) 2 nos.made into small peices •  garam masala 1½ tsp , • Mustard paste 3 tsp •  Malai -1 tsp •  Green chili (whole) 2/3 nos to be added once the fish is half-cooked . • Turmeric powder ½ tsp. • Salt to taste ,
Steps	Heat oil in the kadhai and fry the prawns till they are pinkish,  keep the same aside once done,  ,heat oil in a kadhai put cummin  seed & bay leaves and fry till the same crackles add all  the  masala and  stir fry till the same becomes translucent ,   allow the same to cook for 1-2 thereafter  add one and half cup of water and get the same to simmer,  . Once the water mixes up and makes a fine gravy add the prawns and slow cook for 5-10 min & the gravy just about covering the fish  or just as much as you want , sim the fire, add2 tsp  mustard oil on top    .
Garnish	Serve hot.
Benefits	It is easy to make yet is tasty and can be eaten with rice

Mou's Crazy Omelete

Preparation time	15-20 min
Serves	Serves 4 ( developed by  MOU)
Ingredients	•4-6 big eggs beaten properly •1/2 tsp black olives chopped properly • Tomatoe diced 2/3 tsp, •  Musturd paste 1tsp • black peper 1tsp •  finely diced onion 2-3 tsp , • sugar 1/2 tsp • Coriander chopped  2/3 tsp • malai -2 tsp • Ginger paste 1 ½ tsp. • Green chili (whole) 2/3 nos chopped . • Turmeric powder ½ tsp. • Salt to taste , oil/ghee 4-5 tsp to cook
Steps	All the ingredient to be mixed with the beated eggs.Heat oil /ghee in a pan and get the same heated properly , pour all the ingredient and make a freshly cooked omlette , you can also add 2 tsp of boiled mashed potatoes the paste before pouring in the pan.
Garnish	Serve hot with tomoatoe ketchup
Benefits	It is easy to make yet is tasty and can be eaten with rice / roti

Chal Potol ( Rice with Pointed Gourd )

Preparation time	30 -45 min
Serves	Serves 4
Ingredients	• potol/parwal -6-8 big diced to 2/4 peices lengthwise/ horizontally •1 & half cup of soaked basmati or kamini atop / govindo bhop chal • Tomatoe paste 2/3 tsp, • Paste of red chili 1  • Tez patta (Bay leaf) 2 nos.made into small peices •  garam masala 1½ tsp , • Cummin powder 1 tsp • Coriander powder 1 tsp • Yoghurt/dahi/malai -2 tsp • Ginger paste 1 ½ tsp. • Green chili (whole) 2/3 nos to be added one the vegetable is half-cooked . • Turmeric powder ½ tsp. • Salt to taste ,
Steps	Heat oil in the kadhai and fry the potol/parwal peices,  keep the same aside once done,  ,heat oil in a kadhai put cummin  seed & bay leaves and fry till the same crackles add the soaked rice and cook in slow fire. Thereafter put all parwal/potatoe peices &  the masala and  stir fry till the same becomes translucent ,   allow the same to cook for 1-2 thereafter  add one and half cup of water and get the same to simmer,  . Once the water mixes up with the rice & potol and there is no  gravy left but the misture appers not so drybut  just as much as you want , sim the fire, add / sprinkle garam masala  & ghee on it  .
Garnish	Serve hot. Garnish with ghee and garam masala
Benefits	It is easy to make yet is tasty and can be eaten with rice / roti/puri.

Patsak Cholar Dal ( Jute Leaves with Lentils )

Preparation time	30 -45 min
Serves	Serves 4
Ingredients	• patshak /tender leaves of the jute sapling •two cups of chola/chana /mottor dal • Tomatoe paste 2/3 tsp, • Paste of red chili 1/2tsp .depending on how spicy you want it to be  • Tez patta (Bay leaf) 2 nos.made into small peices •  garam masala 1½ tsp , • Cummin powder 1 tsp • Coriander powder 1 tsp •• Ginger paste 1 ½ tsp. • Green chili (whole) 2/3 nos to be added one the fish is half-cooked . • Turmeric powder ½ tsp. • Salt to taste ,  sugar 1/2 tsp
Steps	Wash the dal /lentils properly thereafter boil it and make the dal. wash the leaves of jut/patshal and cut them propely  , then stir fry the leaves till the same appears completely dry. Heat oil in a kadhai put cummin  seed & bay leaves and fry till the same crackles.  add  the masala and  stir fry till the same becomes translucent , add the dal  ,  allow the same to cook for 1-2 thereafter  add the fried leaves and get the same to simmer,add sugar  . Sim the fire, add / sprinkle garam masala  & coconut   , leave to cook for 5 min and take away from the oven.
Garnish	Serve hot. Garnish with ghee and garam masala
Benefits	It is easy to make yet is tasty and can be eaten with rice / roti/puri.

Jirebata Macher Jhol ( Fish and Cumin Paste Curry )

Preparation time	30 -45 min
Serves	Serves 4
Ingredients	• Potato -1 big diced to 6/8 peices ,(optional) •10 peices of rohu/kathla/surmai all marinaded with salt and turmeric • Tomatoe paste 2/3 tsp, • Paste of red chili 1/2tsp .depending on how spicy you want it to be  • Tez patta (Bay leaf) 2 nos.made into small peices •  garam masala 1½ tsp , • Cummin powder 1 tsp • Coriander powder 1 tsp • Yoghurt/dahi/malai -2 tsp • Ginger paste 1 ½ tsp. • Green chili (whole) 2/3 nos to be added one the fish is half-cooked . • Turmeric powder ½ tsp. • Salt to taste ,
Steps	Heat oil in the kadhai and fry the fish peices, depending of taste and preference the fish can be depp fried , or halka fried , keep the same aside once done, also separately fry the potatoes ,heat oil in a kadhai put cummin  seed & bayleaves and fry till the same crackles. Thereafter put all potateo peices &  the masala and  stir fry till the same becomes translucent , add the fried fish  ,  allow the same to cook for 1-2 thereafter  add one and half cup of water and get the same to simmer,  . Once the water mixes up with the fish and potatoe and the gravy become just as much as you want , sim the fire, add / sprinkle garam masala  & ghee on it ( optional) .
Garnish	Serve hot. Garnish with ghee and garam masala
Benefits	It is easy to make yet is tasty and can be eaten with rice .