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Doi Ilish

Ingredients : Hilsa fish (6 pieces) Plain curd (100 gms) well beaten Mustard paste (2 tbsp) Green chilly paste (as per taste) Salt as per taste Sugar as per taste Mustard oil (3 tbsp) Turmeric powder (1/2 tsp) Procedure : Mix all the ingredients apart from the curd and sugar with the fish pieces in a metallic tight tiffin box. Add little water and close the lid.Boil water in a boiler, place the tiffin box in the boiler and cover the boiler.Cook it for 15 mins. Now open the lid of the tiffin box and add the beaten curd and sugar and mix it properly with the fish. Doi Ilish is ready to be served with steamed rice.
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Chhenar Dalna

Ingredients : 1 litre milk (full cream or toned) 1 cup flour potatoes (2 medium sized) ginger paste (1 tbsp) cumin powder (1 tsp) garam masala powder (1 tsp) turmeric powder (1 tsp) salt as per taste sugar as per taste vinegar (2 tsp)  green chilly paste mustard oil Procedure : Boil milk and pour vinegar into it and turn off the heat. Cover the milk. After few minutes you will see the chhena or cottage cheese and whey. Strain the cottage cheese from the whey and make sure that the whey is fully drained out from the chhena. Mix the flour with the chhena and add some sugar, salt and chilly paste into it. Make the dough, divide it into parts and deep fry them in oil. Make sure that the mixture is not too soft. Otherwise you won't be able to fry them. Now fry the chopped potatoes. Add all the spices and make the gravy. Now put the fried chhena balls into the gravy and let it cook in low flame for 5 minutes. Once it's cooked sprinkle garam masala on top and serve it hot with roti or...
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Chingrir Malaikari

Ingredients : Prawn pieces (200 grams) onion paste (1 medium sized) ginger paste (1 tbsp) coconut paste or powder (4 tbsp) turmeric powder (1 tsp) red chilly powder (as per taste) salt (as per taste) sugar mustard oil 1 Bay leaf garam masala powder (1/2 tsp)  Procedure : Fry the prawn pieces and keep it aside. Now heat oil in a kadhai and put the bay leaf and fry the  onion and ginger paste till oil separates. Now add the chilly powder and turmeric powder and stir. Then add the coconut and stir. Then add water, salt and sugar. Now add the fried prawn pieces and cover the kadhai and let it cook for five more minutes in low flame. Once it's cooked turn off the heat and add the garam masala powder and keep it covered for sometime. Serve it hot with rice or pulao.
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