Red chili powder-1/2 ts or according to your taste
Cumin powder-1 ts
Turmeric powder-1 ts
Ginger paste-2 Tbs
Garlic paste-1 Tbs
Bay leaves-3-4 pieces
Panch-phoron (bengali 5 spice)-1 ts
Oil-around 2/3 cup
Salt-2 ts or according to your taste
Procedure:
Wash and cut the vegetables into medium size pieces. Place all vegetables separately. Do not mix them up.
Heat 2 Tbs oil in a pan. Add pumpkin and fry. Remove from the pan and set aside. Add little oil in the pan and fry long beans(borboti). Like this, gradually add little oil and fry all vegetables separately.(during frying sprinkle little salt over vegetables)
Heat 3 Tbs oil in a large deep pan. Add bay leaves and chopped onion and fry until light brown. Add remaining salt,green chili and all powder and paste ingredients. Fry a little. Add all fried vegetables and stir to coat with all spices. Add water. Cover the pan with lid. Cook until water reduced and vegetables become nicely tender.
Heat 2 Tbs oil in another pan. Add panchforon and wait a little time. Add chopped garlic and stir until nice brown color comes out. Pour the seasoning into the vegetables. Stir a little. Remove from the pan to a serving bowl.
Take a bowl. Put besan, plain yogurt,1/2 ts red chili powder,turmeric powder,1/2 ts ginger paste,1/2 ts garlic paste and 1/2 ts salt to the bowl. Mix all the ingredients well.Now add water into the dry mixture and mix it well to make a smooth batter. Then keep it aside for around 40 minutes.
Heat 4 Tbs oil in a pan. Add chicken to it. Sprinkle a little salt over the chicken. Fry the chicken. Remove from the pan and add remaining ingredients except oil to the chicken. Mix well and keep it around 30 minutes.
Heat oil in a medium heat. When oil is heated enough coat the chicken with besan and then carefully put it into oil. Put another 4/5 pieces into oil and fry both side until a nice golden brown color shown up.
Then take them up on a paper towel to soak extra oil. Fry the rest of the chicken pieces in the same process.
Dried fish-60 gm (any kind of dried fish (like dried shrimp, dried latia fish etc.) can be used. Here we used dried latia fish)
Kochu/Colocasia root/taro/কচু- 250gm
Onion paste- 5 ts
Garlic paste-2 ts
Ginger paste-2 ts
Turmeric powder-1 ts
Cumin powder- 1 ts
Green chili (Silted )- 10-12 pieces or to your taste
Oil - 1/2 cup
Salt-1 ts or to your taste
Procedure:
Cut the fishes into about 1 inch size pieces. Soak the pieces into warm water for around 10 minutes and then wash it and drain the water. Peel kochu properly and wash it well, then cut them into cube size.
Now pour the oil in a pan and heat it in a medium heat. Add onion paste, ginger paste, garlic paste, green chili and all powder ingredients to the oil, and stir it for around 5 minutes. When oil starts to separate from the masala put kochu in it and stir it to mix masala with the vegetable. Then add the fish pieces and stir them carefully so that fish pieces can not be broken. You can add little bit water so that masala can not burn out. Keep all this in medium heat for about 10 minutes. Stir it occasionally. Then add around 2 cups of warm water in it and bring it to a boil.
Cover the pan and cook them for about 15- 20 minutes or until kochu become tender. Turn off the heat and serve your curry hot with white rice or ruti.
Green or red chili(slited)-3-4 pieces or according to your taste
Oil-3 Tbs
Salt-1/2 ts or according to your taste
Procedure:
Clean and wash spinach. Put spinach in a pan, sprinkle salt over it and cover the pan with lid. Cook until spinach tender. Remove from the pan and set aside.
Heat oil in the pan. Add onion,garlic and chili and fry until tender. Add spinach and fry around 2-3 minutes.
Onion paste- 6 ts (you can use around 1/2 cup chopped onion instead of onion paste )
Garlic paste-2 ts
Cumin powder -3/4 ts
Turmeric powder-1ts
Green chili paste- 1 ts or to your taste (you can use 5-6 pieces stilted green chili instead of paste)
Salt- 1 ts or to taste
Oil- 1/4 cup
Cilantro (chopped)- 2 Tbs (optional)
Procedure:
Wash the bottle gourd, peel it and then cut it around 1/2 inch slices. And wash the shrimp and set them aside.
Pour oil in a pan and heat it in a medium heat. Add onion paste, garlic paste, green chili paste, turmeric powder, cumin powder and salt in the oil one after another, and stir them. Stir the masala around 3-4 minutes or until oil starts to separate from the masala. Then add the shrimp and bottle gourd pieces and stir them to mix with masala. Keep this in medium heat for around 10 minutes (stir them occasionally).
After that add around 1 & 1/2 cups of warm water in it and bring it to a boil. Then cover the pan, lower the heat to medium low and cook them around 15-20 minutes or until the bottle gourd become tender.
Now spread the chopped cilantro over the curry and let the curry simmer in low heat for 1-2 minutes.Then turn off the heat. Your curry is now ready to serve.
Green chili(slited)-6-7 pieces or according to your taste
Peas-1/2 cup
Oil- around 1/2 cup
Salt-1 and 1/2 ts or according to your taste
Procedure:
Clean and wash fish. Add 1/2 ts turmeric powder,red chili powder and 1 ts salt to the fish. Mix gently.
Heat 4 Tbs oil in a pan. Add fish and fry both side of the fish. Remove from the pan and set aside.
Heat remaining oil in a pan. Add chopped onion and fry until tender. Add rest of the ingredients and stir around 2-3 minutes in medium heat. Add 1 cup water and bring it to boil. Add fish and cover the pan with lid. Cook until gravy become thick.