Steamed Hilsa cooked in mustard and curd paste

 Ingredients

• Hilsa-7 pieces
• Yellow mustard seeds-3 tablespoon
• Black mustard seeds-1 tablespoon
• Curd-2 spoons
• Green chillies-4 
• Salt- to taste
• Mustard oil-For marination
• Turmeric powder-half teaspoon

Method 
 
1-Make a paste of yellow mustard seeds-3 tablespoon,black mustard seeds 1-spoon,curd 2 spoons,green chillies4,salt.
2- Now marinate theHilsa fish with turmeric powder-half spoon,the paste (mustard,curd,chillies,salt)and mustard oil..Put enough oil to coat the fish on both sides.Put some slit chillies.
3-Now in a closed bowl,pour little mustard oil,place the fishes,close the dabba and steam in water .Water should not enter.Lid should be tight.Steam for 15 min and check in between..
4-.You can also use a momo steamer.
Eat hot with steamed rice.

Recipe by Chef Dimple Chakraborty

Winter Chicken Stew

Ingredients

• Chicken with bones/boneless-500
• Chopped Onions-2
• Chopped garlic-2 spoons
• Chopped ginger-1 spoon
• Cumin powder-1 spoon
• Turmeric powder-1 teaspoon
• Winter vegetables-carrots,Red Thai chillies,Shalgam,Potatoes,Bell peppers(cut in dice form)
• salt to taste
• White oil-to cook-3 spoons
• Whole garam masala-Cardamom,Cardamom,Pepper
• Bayleaves-2
• Bell pepper
• Butter-1 teaspoon
• Chopped Coriander for ganish.

Method

1-First put oil in the pan and heat it.Add bayleaves,whole spices and temper it.
2-Now add chopped garlic and chopped ginger.Saute it for few seconds.
3-Now add chopped onions and fry till light golden and the add the small chicken pieces and diced vegetables.Stir it well and add salt.Once it turns its colour and turmeric powder,cumin powder and keep stirring.
4-Once the chicken is fried and leaves oil add the chillies,bell peppers and stir in high flame
5-Now add water enough to cook the chicken and the vegetables.Add 1 teaspoon butter
6-Garnish with chopped coriander.
Serve hot with noddles,steamed rice.

Recipe by Chef Dimple Chakraborty