Plain Paratha
Ingredients:
Flour: 100 gms,Ghee: 50 gms,salt to taste,water to knead
Direction
Mix all ingredients except water. Add a little at a time and form a soft pliable dough. Always keep covered with a moist cloth, and see that the cloth is kept moist. One paratha requires a pingpong ball sized lump of dough. Henceforth in this section 1 lump means this size. For rolling, use dry flour as in phulka, etc., to roll easier. Dust the roti with dry flour now and then. Roll a thick roti . Place a tbsp. of filling at centre. Brings the ends to the centre from 4 or 5 points. Overlap ends so they do not leave an opening. Press gently. Dust with dry flour, proceed to roll to 6" diameter. Then Heat a heavy griddle, place paratha on it. Allow one side to cook have brown golden patches. Turn repeat for other side. Drizzle some oil and flip. Drizzle oil on other side. Sizzle till done.

Khir
Ingredients:
Milk: 2 liters.,Sugar: 4tbsp.,Rice 3-4 tbsp.,Few raisins.,Sliced almonds,Chopped cashew nuts
Direction
Heat milk in a large pan. Simmer until it is reduced to 3 quarters its original volume. Add sugar . Continue cooking until milk is reduced to half and thickens. Add the raisins, almonds and chopped cashew nuts. Remove from heat. Cool and serve.

Hilsha Pulao
Ingredients:
Hilsa Fish 500 gms,Basmati rice 2 cups,Water 6 cups,Bay leaf 1 no.,Cumin seeds, powdered 1 tbsp.,Coriander seeds, powdered 1 tbsp.,Garam masala powder 1 tbsp.
Salt & chili powder To taste ,Groundnuts, roasted, ground 4 tbsp.
Direction
Cut the hilsa fish into half inch thick steaks (10-12 pieces). Wash and semi dry the basmati rice. Grind to a paste the ginger, onions and garlic. Mix the onion-ginger-garlic paste and a little salt and marinate the fish for 1 hour. Heat the ghee in a pan until very hot. Reduce heat and fry the green cardamoms, cloves, cinnamon and bay leaves till they are fragrant. Add the fish and marinade and fry for another 3 minutes. Lower heat, add half a cup of hot water and cook for another few minutes on moderately high heat. The water should have evaporated and the fish cooked. Remove the fish and set aside. Leave the gravy in the pan. Add rice to the pan and cook on high heat until it changes color. Add 3 cups of hot water , sugar, salt and stir well. Let it come to the boil, reduce heat, cover and cook for 10-12 minutes. The rice should be almost done but still moist. remove the rice and butter the pan well. Layer it with rice and fish alternately beginning and ending with rice. Cover with a tight fitting lid. bake the pulao in a preheated oven (300 F, 150 C) oven for 15 minutes .Serve hot with raita and salad.

Tomato Raita
Ingredients:
2 ripe tomatoes,200 gms. kabuli channa (soaked overnight),3 tbsp. channa dal 2 tbsp. mix spices (red chilli powder, dhania powder, garam masala, salt, turmeric, etc.) 1 tsp. cumin powder,1 tsbp. channa masala,1/4 tsp. cinnamon-clove powder 2 tbsp. ground sugar,1/2 tsp. black salt powder,salt to taste,1 1/2 cups fresh tied beaten curd.,1 tbsp. coriander finely chopped. .
Direction
Pressure cook kabuli channa, dal, salt to taste, till very soft. Drain excess water, keep aside. Cut caplike tops off tomatoes. Hull carefully. Add pulp to the boiled channa. Mash coarsely, add all mix masala, salt to taste, channa masala, cinnamon-clove powder. Boil further till a soft lump is formed and water has evaporated. Stuff the tomatoes with this mixture. Secure tops with a toothpick. Microwave for 1 minute. Cool, and chill in a refrigerator. Meanwhile, beat the curd till smooth. Add sugar, salt and chill. Just before serving, transfer tomatoes straight up to a shallow bowl. Remove toothpicks. Pour beaten curd all over them. Sprinkle roasted cumin powder, red chilli powder and salt. Garnish with coriander.

Chicken Curry
Ingredients:
1/4 tsp Turmeric powder,Coriander to taste (1/2 tsp is starting point),Cumin to taste (1/2 tsp; optional),1-2 tsp plain yogurt ,,Chili powder to taste (can be cayenne, ground red pepper, etc.)Salt to taste,1 Lb of fresh chicken (sliced, diced or shredded... your choice)
Direction
Mix the above ingredients making sure to thoroughly coat the chicken. You may
want to add a little bit of oil to facilitate coating the chicken. Allow to
marinate for approximately two hours.two cloves of garlic, chopped and 1/2 cup chopped onion.Add enough oil to a skillet to fry the garlic and onion. Add 1/2 tsp of sugarand allow it to caramelize over medium heat. Add garlic and fry until golden brown, then add onion and fry until tender.Place the marinated chicken in the garlic/onion mixture and fry it over low heat (do not add any more oil). Cover it and allow it to fry until done. Stir occasionally.When chicken is done, grate about a tsp of fresh cinnamon over it and serve immediately over a bed of steamed rice.

Cabbage Chutney
Ingredients:
Cabbage small 1 No Chopped Coarsely,Urad dal 2 tsp,Red chili whole 3 No Hing 1 tsp,Mustard Seeds 1 tsp,Channa dal 1 tsp,Peanuts 1/4 cup,Salt to taste Oil 2 tbsp.
Direction
Take 1 tsp of Oil in a pan add 1 tsp of urad dal, whole red chilies & the Cabbage. Fry till the Cabbage looses its water. take Care as not to blacken the chilies & urad. Let it cool & grind to a paste by adding water if necessary. In the same pan add the remaining oil & do the seasoning with mustard, rest of the urad dal, channa dal & peanuts. Add the ground paste , hing & salt till the raw smell disappears. Keep stirring frequently as it cabbage may stick to the bottom of the pan.

Boiled Rice
Ingredients:
Rice and water.
Direction
In a deep pan boil water at least thrice the volume of rice. Wash and drain the rice. When the water comes to boil, add the rice and cook over medium heat till done. Drain immediately. Return to the stove to warm. Serve warm with bhaji, dal, curry and chutney.

Mixed Dal
Ingredients:
Moong dal : 1 cup,Cauliflower:1 cup ,cut into quite small florets.,Spinach : 1 bunch ( finely chopped).Potato : 1 big ,cut into small pieces.,Sugar: 1 small teaspoon. Salt :to taste ,Bay leaves: 1 or 2 ,Ginger paste: 1 teaspoon ,Oil : 1/2 cup ,Cumin seeds: 1/2 teaspoon ,Ghee : 1 teaspoon ,Garam Masala : 1 teaspoon,Green chilies : a few chopped
Direction
In a pan roast the Moong dal , constantly stirring it from time to
time till dal turn a lovely golden. This has to be done quite carefully as the dal tends to get burnt very quickly after a certain temperature. Wash the dal and boil it till its soft but not overcooked In a deep pan add enough oil to separately deep fry the potatoes and cauliflower Fry till well cooked but not too soft. Remove and set aside. Please remove all the debris if any from the oil and add in Bay leaves with Cumin seed Toss in chili pieces and ginger paste. Fry for a minute or so. Add the fried vegetables, spinach and the dal. Add sugar and salt. Bring the dal to a boil. Add in Garam masala and ghee. This is well enjoyed with fried Egg Plant and hot white rice

Cauliflower -Peas Bhaji
Ingredients:
Cauliflower : one,Ground turmeric : 1/2 tsp,Cooking oil: 4 tsp,Salt to taste ,Green peas : 1/2 cup,Panchforan: 1tsp ,Red whole chili: 2 nos
Direction
To make this cauliflower bhaji, take a medium-sized cauliflower and chop it into very small florets. The hard stem at the bottom has to be cut into tiny pieces. Cook 120 g (4 oz) of green peas and drain them. In the same oil, throw in a phoron of 3-4 dry red chilies, 1 teaspoon of whole cumin seeds and 2 bay leaves. After a couple of minutes, throw in the cauliflower. Stir once or twice, add a little salt and reduce to a medium heat. Sauté gently for three to four minutes, add the peas and simmer covered over a low heat until the florets are tender. Uncover, check for salt, adding if needed, turn the heat to high and stir until the vegetables are browned. Despite being dry, it tastes good with both rice and luchi.

Palak paneer
Ingredients:
2 tablespoons vegetable oil,1 large onion, chopped,pinch of cumin seed,2 cardamom seeds,1 stick of cinnamon,2 or 3 bay leaves,2 whole cloves,1 teaspoon each fresh ginger and garlic,1 small fresh tomato, sliced,1 teaspoon black papper,1/2 pound fresh spinach, chopped,2 teaspoons salt,1 teaspoon cumin powder,1/2 teaspoon turmeric,1 teaspoon ground coriander,1/2 teaspoon garam masala,1 cup whipping cream,1 teaspoon tomato puree,fresh cilantro leaves,Paneer
Direction
Heat oil in saucepan and sauté chopped onion until light brown. Add cumin seed, cardamom, cinnamon stick, bay leaves, cloves, ginger, garlic, sliced tomato and black pepper and sauté about 30 seconds. Add chopped spinach and sauté, stirring until it begins to change color. When it goes dark green, it means it is about half cooked and still remains crunchy. Add salt, cumin, turmeric, coriander powder and garam masala. Mix well
with spinach while it is sautéing. Add cream, tomato puree, cilantro and cubes of cheese (paneer). Cook it well, stirring so it doesn't scorch. When cream boils, cook another 1 1/2 minutes over high heat.

Macher Kaliya
Ingredients:
2 large steaks of Rohu Fish,3 teaspoons turmeric powder,3 teaspoons salt,2 teaspoon panchphoran,1 teaspoon cumin powder,2 teaspoons coriander powder
3/4 teaspoon chili powder,1 Tablespoon plain plain yogurt,1/2 teaspoon garam masala,oil for deep frying,3 medium sized potatoes,1 large onion, finely chopped
2" ginger root , peeled and grated,2-3 cloves of garlic, finely sliced,2 dried red chili
Direction
Cut each fish steak into 4 quarters as evenly as possible. Wash and drain the fish and place in a bowl; rub the pieces with 2 teaspoons turmeric powder and one teaspoon of salt and let sit about 15-20 minutes. Heat the oil for deep frying in a small deep vessel . Deep fry the fish a few pieces at a time - 5 mins. each side and then set them aside. Peel the potatoes and cut each one into 4 long wedges. Wash the potatoes drain and set aside. Heat 6-8 tablespoons of the oil add red chili peppers into it and add the panchphoran. When the panchporan begins to sputter, reduce the heat to "low" and add the ginger and garlic and stir fry for 30 sec to a minute. Next add the onions and stir fry them on "medium" heat until they are soft and golden brown. Now reduce the heat to the lowest setting and add the remaining turmeric powder, chili powder, coriander powder and cumin powder stir fry for 2-3 mins. Raise the heat to "medium-high" and now add the potatoes. Stir fry for 5-6 minutes making sure they are evenly covered in all the spices. Add the yogurt and stir fry for another minute or two and then add water and bring it to boil. Cover the pan, reduce the heat to "low" and let it cook for 15 mins. Now add the fish and stir once. Cover and cook some more until the vegetables are done. Sprinkle the garam masala and take off from the heat. Serve hot with rice.

Narkel Nadu
Ingredients:
1 coconut grated finely,1 kg milk,6 tbls of cream / malai - 250 gms sugar, a pinch of elaichi powder,water
Direction
Grate the coconut and boil it in 1 kg milk until it dries up. Remove it from heat. Heat 6tbl spoon cream (malai) in a bowl . Add 250gms of sugar and a cup of water and stir to make the syrup. Add the coconut and keep stirring until dry. Remove it from heat. Add the elaichi and make small balls. Cool and serve it.