Recipes for POILA BAISHAKH

List of recipes available
• Kasundi Ilish
• Patishapta
• Mangshor Rezala
• Begun Shiraji
• Patol Sorse
• Anaras Chutney and many more....

KASUNDI ILISH
Ingredients :
• Ilish Fish - ½ kg
• Mango Kasundi - 30 gms
• Jaggery (gur) - 10 gms
• Whole Red Chili - 1
• Turmeric Powder - 5 gms
• Mustard Paste - 15 gms
• Whole Mustard - 2 gms
• Mustard Oil - 40 gms
• Salt - to taste
• Water - 50 gms
Method :
• Cut the fish and wash it properly.
• Marinate with salt, turmeric and keep aside for 10 minutes.
• Heat oil and lightly fry the fish and keep it aside.
• Heat oil in a pan, put whole chili and mustard. When it starts to crackle, add water, mustard paste and turmeric powder.
• Make a paste and put in some more oil.
• Add salt, jaggery, mango kasundi. Stir it for 5–6 minutes.
• Add the fried ilish. Add some water, if required.
• Kasundi Ilish is ready to be served.

PATISHAPTA
Ingredients :
• Ingredients For Crepes or Patishapta
• Plain Flour - 120 gms
• Rice Flour - 60 gms
• Sodium Bicarbonate - 1/8 tsp
• Milk - 250 ml
• Ghee for frying
• For Filling
• Fresh Coconut flesh, finely grated - 100 gms
• Sugar - 100 gms
• Rabri (thickened milk without sugar) - 100 gms
• Soaked Raisins - 1 tbsp
• Soaked Almonds, peeled and chopped - 1 tbsp
Method :
• In a bowl whisk rice and plain flour, sodium bicarbonate and milk to make a smooth batter, set aside for ½ hour.
• To make the filling place sugar and grated coconut in a pan over moderate heat until the sugar adheres to the coconut to make a light brown mass.
• Remove and cool.
• Add the rabri to make a moist thick filling, stir in nuts and raisins and set aside.
• To make the crepes, heat a frying pan, add a few drops of ghee swirling it so the ghee is evenly distributed over the frying pan.
• Drop two tablespoon batter swirling the pan around to evenly coat it, allow to cook until the under side of the crepe turns lightly brown.
• Spread the filling ½ inch wide across one end of the crepe.
• Fold over one side then roll again, until the crepe is well wrapped around the filling.
• Remove and place on a platter.
• Can be served hot or cold.

MANGSHOR REZALA
Ingredients :
• Mutton mixed with chops with some fat - 2 kg
• Onions ground to a fine paste - 250 gms
• Ginger Paste - 2½ tbsp
• Garlic Paste - 1 tbsp
• Yoghurt, well beaten - 400 gms
• Cardamom Powder - of 10 pcs
• Cinnamon broken into small pieces - 4 inch
• Mace Powder - 1 tsp
• Cashew Nut Paste - 4 tbsp
• Poppy Seed Paste - 4 tbsp
• Green Chilies - 10 slit
• Dry Red Chilies - 10
• Sugar - 2 tsp
• Salt - 2 tsp
• Light Cream - 1½ cups
• Raisins soaked in hot water - 10
• Almonds soaked in hot water, peeled and sliced - 10
• Ghee (clarified butter) - ¾ cup
• Vetivier (keora water) - 1 tsp
• Rose water - 1 tsp
Method :
• In a large mixing bowl mix in the mutton with yogurt, ginger, garlic, poppy seed, cashew nut paste, ghee, 1teaspoon salt, 1teaspoon sugar, dry red chilies, powdered mace and cardamom and cinnamon pieces and let it marinate for 1½–2 hours.
• Now cook tightly covered pan over a low flame for about 1½ hours, or until the meat is tender to the touch.
• You can also place it in a 350° F oven for about 1½–2 hours in a covered utensil.
• Stir in green chilies and the remaining salt and sugar.
• Pour in cream, mix well and bring to a simmer.
• Cook uncovered for 8–10 minutes. Stir in raisins, rose and keora water. Mix well.
• Check the seasoning, and simmer further until the ghee comes to the top.
• Remove from fire, sprinkle with sliced almonds before serving.

BEGUN SHIRAJI
Ingredients :
• Plump Brinjals diced into 2½ inch pieces - 500 gms
• Fenugreek Leaves, finely chopped - 1 kg
• Ginger Paste - ½ tbsp
• Turmeric Powder - 1 tsp
• Chili Powder - 1 tsp
• Cumin Powder - 1 tsp
• Coriander Powder - ½ tsp
• Oil - 4 tbsp
• Tomato Puree or one large Tomato finely chopped (optional) - 2 tbsp
• Peanuts ground to a paste with water - 100 gms
• Salt to taste (1 tsp)
• Sugar to taste (1 tsp)
• Finely grated Khoa (dried whole milk) - 1½ tbsp
Method :
• Heat oil in a pan. Add brinjal pieces and stir fry over medium heat until half done.
• Add fenugreek leaves and mix well. Make a paste with ginger, turmeric, chili, cumin, coriander and water.
• Add it to the pan with tomato puree or chopped tomato.
• Mix well and stir fry until spices are well blended.
• Stir in peanut paste, salt and sugar.
• Mix and continue to cook until the brinjals are soft and all the moisture has evaporated from the pan.
• Check seasoning, remove from fire and sprinkle with khoa before serving.

PATOL SORSE
Ingredients :
• Patol (parwal) - 500 gms
• Mustard Paste - 3 tbsp
• Poppy Seeds - 1 tbsp
• Turmeric powder - ½ tsp
• Mustard Oil - 2 tbsp
• Green Chili - 4 piece
• Ginger Paste - 1 tsp
• Salt to taste
Method :
• Peel the patol and lightly fry in oil.
• Slit the green chilies, heat mustard oil and add the green chilies, mustard paste, poppy seed paste and ginger paste.
• Stir for a few minutes.
• Add turmeric and salt to it and keep stirring. Fry all this well till the oil starts coming out from the sides.
• Add sufficient water to it and add the patol. Keep stirring till a thick gravy is formed.
• Serve with hot rice.

ANARAS CHUTNEY
Ingredients :
• Pineapple - 1 kg
• Sugar - 300 gms
• Raisin - 50 gms
• Lemon Juice - ½ tsp
• Water - 3 cups
Method :
• Peel, clean and grate the pineapple.
• Boil water in a thick bottomed pan.
• Add sugar and stir it well.
• Add the raisins and the grated pineapple and stir well.
• Add the lemon juice when the chutney is thick. Remove from fire.
• Let your guests end their meal on a sweet note.



PINDI CHANA
Preparation Time : 25 minutes
Serves : 4
Ingredients :
• Kabuli chana (white chick peas) – 200 gms
• Tea leaves – 2 tsp
• Ginger-garlic paste – 2 tsp
• Grated ginger – 2 tsp
• Grated onion (medium) – 2 nos.
• Kasturi methi – ½ tsp
• Chhole masala – 1 tbsp
• Whole garam masala – 1 tsp
• Turmeric powder – 1 tsp
• Oil – 1 tbsp
• Water – 1 ½ cup
• Cooking soda – ½ tsp
• Asafetida – ½ tsp
• Slit green chilly – 1 to 2 nos.
• Roasted cumin seeds powder – 1 tsp
• Coriander powder – ½ tsp
• Salt to taste
• Lemon juice – of half lemon
• Lemon pieces and coriander leaves to garnish
Method :
• Soak the chana in lukewarm water for 8 – 10 hours.
• Drain the water and wash properly.
• Now boil 2 cups of water with the tea leaves.
• Now drain the water and add to the chana in a thick bottomed pan. Add the cooking soda.
• Pressure cook it for 10 – 12 whistles or about 30 minutes on high flame and then low flame for about 15 minutes.
• Heat oil in a pan. Add the cumin seeds, asafetida, green chilly and the onions.
• Sauté them till light brown, then add the ginger-garlic paste, ginger and kasturi methi.
• Now add all the other spices except cumin powder and kasturi methi and fry them on medium flame till the oil separates.
• Mash 2 -3 tsp of chana and sauté with spices.
• Now drain the water from the chana and add it to the masala. Mix well, add cumin powder and kasturi methi and cook covered for 5 – 10 minutes on low flame.
• Add ¼ cup water if desired. Put off the flame, add lemon juice and mix well.
• Serve hot after garnishing with onion rings, coriander leaves and cut lemon pieces.
Tips & Variations :
• You may even add a few pieces of boiled potatoes.
• You may add 2 – 3 ice cubes to the soaked chana in lukewarm water. It helps to soak them quickly.
• You may add a tsp of ghee to the chana before boiling. It cooks them fast and soft.


THEPLA
Preparation Time : 35 minutes
Serves : Makes 25 pieces
Ingredients :
• Wheat flour - 1 cup
• Red chili powder - 1 tsp
• Turmeric powder – 1/4 tsp
• Asafoetida – 4 to 5 pinches
• Cumin seeds – ½ tsp
• Sesame seeds - ½ tsp
• Oil - 2 tbsp
• Oil - for shallow frying
• Salt to taste
Method :
• Mix all ingredients except oil for shallow frying.
• Use a little water and knead soft pliable dough.
• Divide dough into 9-10 balls and roll each into a 5" round.
• Sprinkle flour over chapati while rolling, for ease.
• Place on a hot griddle, roast and drizzle oil, to shallow fry.
• Repeat for other side. Repeat for remaining dough.
• Serve hot with any sweet pickle or curds.
• Equally tasty when cold too.
• Shelf life: 2-3 days at room temperature

ZAFRANI KHEER
Preparation Time : 50 minutes
Serves : 6
Ingredients :
• Soaked Grain Rice - 2 cup
• Milk - 5 cups
• Sugar - 1/2 cup
• Ghee - 4 tbsp
• Cashew nuts - 1 tbsp
• Almonds - 1 tbsp
• Cardamoms - 1 tbsp
• Few Saffron strands
Method :
• Mix milk, rice, cardamom, sugar and saffron in a heavy bottomed pan.
• Bring it to boil. Then cook it on medium flame for 5-10 minutes.
• Meanwhile melt the ghee in another pan.
• Mix almonds and cashew nuts.
• Saute it for 1-2 minutes.
• Add almonds and cashew nuts to kheer.
• Cook the kheer for another 10 minutes.
• Keep it aside for cooling.
• Serve chilled.


SPICY RASAM FROM LEFTOVER
TOMATO SOUP
Preparation Time : 25 minutes
Serves : 4
Ingredients :
• Warm Tomato Soup - 2 cups
• Peppercorns - 6
• Cumin seeds - 1 tsp
• Curry leaves - 1 sprig
• Mint leaves - 1 sprig
• Red chili whole - 1
• Jaggery - marble size piece
• Coriander leaves - 1 sprig
• Bay leaf - 1 sprig
• Tamarind - 1" piece
• Water - 4 cups
• Ghee - 2 tsp
• Asafoetida - a pinch
• Cinnamon powder - a pinch
• Salt to taste
Method :
• Roast the pepper and cumin seeds together.
• Grind under stone or in grinder. Add to soup.
• Add curry, mint, coriander leaves, bay leaf, chili, salt, tamarind, jaggery and crush the ingredients using a grinder.
• Add water, bring to boil.
• In a small crucible heat ghee, asafoetida and cinnamon powder.
• Add a few cumin seeds. When they splutter add to rasam.
• Boil for 2 minutes.
• Ready to serve.

BLACK FOREST CAKE
Ingredients :
• Refined flour – 60 gms
• Cocoa powder – 60 gms
• Baking powder – ¼ tsp
• Soda bi-carb – a pinch
• Sugar – 120 gms
• Eggs – 4
• Melted butter – 120 gms
• Vanilla essence – 2 drops
• For decoration:
• Whipped cream – 200 gms
• Grated chocolate – 15 gms
• Walnuts or broken cashew nuts or cherries – 50 gms
Method :
• Line and grease two 175 mm diameter cake tins.
• Sift flour, cocoa, soda bicarb and baking powder together twice.
• Beat eggs and sugar over hot water till thick like custard sauce. Add vanilla essence.
• Fold in lightly the sieved flour and melted butter, adding a little water to get pouring consistency.
• Put the mixture in the tins and bake at 400º F for about 20 minutes.
• Cool and sandwich together with the fresh cream and put a thick layer of cream on top.
• Finish off the decoration with chopped nuts on the sides and grated chocolate on top.





PANEER TIKKA
Preparation Time : 60 minutes
Serves : 4
Ingredients :
• Paneer (cut into big pieces) – 1 kg
• Capsicum (cut into big pieces) – 250 gms
• Tomato (cut into big pieces) – 250 gms
•
• FOR MARINATING
• Garlic + ginger (crushed) – 1 tsp
• Chopped green chili – 1 tbsp
• Coriander leaves – 1 tbsp
• Salt to taste
• Thick curd – ½ cup
• Turmeric powder – 1 tsp
• Garam masala – 1 tsp
• Chaat masala – 1 tsp
• Lemon juice – of 1 lemon
Method :
• Mix all the ingredients for the marinating.
• Take out the seeds of the capsicum and tomatoes and cut into big pieces.
• Marinate the paneer, tomatoes and capsicum for half an hour.
• Pierce them into the skewers and brush them lightly with oil.
• Roast them directly on the gas flame or roast them in the oven till all the sides become brown in color.
• Serve them hot with cut onion rings and a few cut lemon pieces.



CHOORMA KE LADOO
Preparation Time : 50 minutes
Serves : 5
Ingredients :
• Wheat flour – 1 cup
• Semolina – ½ cup
• Ghee – 5 tbsp
• Jaggery - 100 gm
• Green cardamom – 3 ( crushed)
• Crushed almonds and pistachio – 4 tsp
• Water – ½ cup
Method :
• Sieve wheat flour. Add semolina and 2 tbsp of ghee.
• Add ½ cup water and knead a hard dough.
• Heat a frying pan.
• Divide the dough into 5 - 6 rounds and roll them with a roller pin.
• Roll thick chapattis of around 4 inch diameter and ½ inch thick.
• Now roast them on low flame, cooking both the sides properly.
• Take care that it does not remain uncooked on any portion.
• Now crush them into tiny pieces and sieve through a thick strand sieve, preferably a metallic one.
• Grind the remaining pieces in a grinder and sieve both the powders with a flour sieve. Grind again if required and add the nuts and cardamom powder and keep aside.
• Now heat the remaining ghee.
• Add jaggery and let it melt on low flame for 1-2 minutes. Do not let it caramelize.
• Add this ghee to the flour mixture.
• Mix properly and divide it into 12 portions.
• Roll them into ladoo form while warm.
• Let them cool and then serve.


MINT COOLER
Ingredients :
• Fresh mint – 40 gm
• Lemon juice – of 1 lemon
• Honey – 2 tbsp
• Soda – 2 bottles
• Ice cubes – as required
• Water – ½ glass
• Rock salt – 1 tsp

Method :
• Blend the mint leaves, lemon juice, water, honey, ice cubes and salt in a blender.
• Strain and add the soda accordingly.
• Serve chilled in a long tall glass.