Spicy Pomfret-Fish

Ingredients
Pomfret-2
Finely chopped onions-1 big size
Finely chopped garlic-6 big cloves
Lemon-1 big
Red Chilli powder-half spoon
Kashmiri powder-half spoon
Green chilli paste-half spoon
Salt-to taste
Chopped spring onions-half bunch
Mustard oil-as per need
Oyester sauce-1 spoon
Flour-half spoon
Tomato puree
Method
1-Marinate the fish with red chilli powder,lemon juice,salt and Oyester sauce,flour and keep for 15 min.
2-Fry the fish in mustard oil and keep aside.(you can use white oil instead)
3-In the same oil put chopped garlic and saute for few seconds and add chopped  onions.Fry in high heat for few min.
4-Now add tomato puree,red chilli powder,kashmiri powder,salt,green chilli paste and saute in high heat.Add a spoon of water.
5-Now add the fried fish.After couple of min turn over the fish and leave for min in medium heat.
6-Now add little water and cover and cook for few min.You can even grill it in micro oven for 5 min.
7-Lastly add chopped spring onion as a garnish.

Non Veg-Mutton Biryani

Ingredients for the rice
Basmati Rice(Any Brand)-4 cups
Whole garam masala-according to need
Ghee-4 big spoon
salt to taste
bayleaves-4
Big Cardamom-4

Method to make the rice
1-Soak the rice for atleast 30 min
2-Boil water in a pan or handi with salt,ghee,bayleaves,garam masala and big cardamom.
3-Once the water starts to boil add the rice and cook it till the rice is half done.
4-Take out the garam masala,bayleaves,big cardamom from water and drain the water and keep the rice in a open area so that the rice cools a bit.

Ingredients 2 for mutton
Mutton with fat-500gm
Curd-1 cup
Onions sliced-4 big
Ginger and garlic paste-1 spoon
Garam masala powder-half spoon
Ghee and white oil-half cup
Javitri,Jaiphal and Kababchini powder-1/4 spoon
Red chilli powder-to taste
Coriander powder-2 spoons
Coriander leaves-1 bunch(optional)
Mint leaaves-6 leaves(optional)
Salt

Method
1-Marinate the mutton with curd and garam masala powder and little oil for 30 min.
2-Now add oil and ghee in a pan.
3-Add sliced onions and fry until golden brown.
4-Add ginger and garlic paste and saute till the raw smell is gone.
5-Now add the marinated mutton and saute with the onion,ginger and garlic paste.
6-Add red chilli powder,salt,coriander powder and little water and cook the mutton with the masala till it leaves oil.
7-Pressure cook the mutton and open once the pressure cooker is cool.
8-Dry the excess water.

Now the  layering of rice and the mutton
1-Grease the bottom of a handi with ghee or white oil.
2-Now add the rice and layer it well.
3-Now add mutton on the rice layer with gravy.Sprinkle some chopped coriander and mint leaves.
4-Again layer with rice and repeat the process 3.
5-Last layer put rice and potatoes(Boiled and fried).This is optional.
6-Now sprinkle chopped coriander,mint leaves,javitri,jaiphal and kababchini powder. Pour Saffron soaked in milk(half cup) on top and kesar drops.Seal the lid with foil and cook in low heat for atleast 30 min.
7-Serve with Raita.

Khichuri with fried egg and grilled fish-Non veg

Ingredients
Gobindo bhog rice or any other rice(gobindobhog has nice aroma)-2 cups
Moong Dal-half cup(lentil)
Masoor Dal (Lentil)-half cup
Turmeric-As per need
Whole Red chilli-5
Cumin seeds-half teaspoon
Crushed ginger-half spoon
Bay leaves-3
Green chillis-5
Cumin powder-1 spoon
Ghee
White oil
Salt and sugar to taste
Garam masala powder

Method

1- First boil rice,lentils together in water with salt,turmeric powder.,diced potatoes,cauliflowers,green peas.
2-In a pan put ghee and white oil together.
3-Now add bay leaves,cumin seeds to temper.
4-Add red whole chilies ,ginger,turmeric,cumin powder and garam masala powder and add till water and saute.
5 -Now add the above sauted masala to the rice cooked with lentil ,mix it and cover and keep.

Ingredients for Grilled fish
Boneless fish like bhetki or basa-1 fillet
Turmeric powder
salt
Flour
Lemon juice-half
Red Chili powder
Ginger paste-half teaspoon
Garlic paste-half teaspoon
White oil or olive oil
Method
1- Marinate the fish fillet with lemon juice,salt,red chilli powder,ginger and garlic paste and keep for 10 min.
2-Now put flour on both sides.
3-Grease a grill pan and shallow fry it on both sides and serve.

Same way make the fried egg.
Serve hot with khichuri.

Chutney-Khatta Mitha Plum Chutney

Ingredients
Plum-10 to 12
Sugar-1 and half cup
Water-2 cups
Saffron-Pinch
Lemon-half
Mustard seeds for tempering-few
Whole Red Chilli-2

Method
1 Peal the skin of plums and keep.
2 Boil sugar and water together and once the the syrup starts to reduce add the plums and cook more till the plums are little soft.
3 Add lemon juice and saffron.
4 You can temper the chutney or leave without it too.
5 In a separate pan add one spoon of white oil.
6 Then add mustard seeds and whole red chilli for tempering.Add this back to the chutney and cool in a fridge and serve.