Maachh er Kochuri
For this you can use any fish that you use to make fish chops, like – Bhetki, Surmai, Rohu, Halibut, Catfish – just make sure that you remove all bones. If possible, buy fillets to save labor.
Boil the fish with turmeric, salt and a little water. Drain the water. Cool it down and mash it.
Sieve the flour and salt together. Rub in the ghee and make medium soft dough with water. Keep aside covered with a damp cloth.
Heat oil in a pan. Add panch phoran. When it splutters, add chopped onions, ginger garlic paste and sook for a while. Then add chilly powder, tur meric powder, cumin powder, garam masala powder. Sprinkle little water and cook well till the oil separates. Add salt and sugar (add sugar generously since the filling would taste little sweet, but not too much). Mix well.
Add the mashed fish, fry well stirring continuously till the mixture becomes dry.
Divide the dough into medium sized balls. Roll into thick puris. Put 1heaped tbsp of stuffing in the center of each puri. Gather the sides, make a ball once again and roll into a puri once again. Heat up enough oil in a karhai and deep-fry the puris one at a time.
Serve hot with a dip of your choice.
Dry Chicken Curry
Cut the chicken into medium sized pieces and wash well. If you want then you can rub it with salt.
Heat oil in a heavy based sauce pan and fry onions. Remove fried onions. Mash well. Mix the onion paste with yogurt and keep aside.
Reheat the oil over medium heat, add bay leaves cloves. Then add cumin seeds and cook till they splutter. To it, add black pepper, green cardamom (all crushed) and fry for 1 minute.
Then add garlic paste, ginger paste, coriander, garam masala, chili powder, and salt. Stirring frequently sauté till the oil separates. (add little water if the mixture sticks to the bottom of the pan.)
Add meat and fry till it browns. Pour in just enough water to make the meat tender, cover the pan, reduce the heat and allow to cook for 25 – 30 minutes or until the meat is almost tender.
Stirring continuously, add a little yogurt mixture at a time to the meat to blend it into the mixture. Repeat until the entire yogurt has been added. Stirring frequently fry for 5-8 minutes or until the meat is tender. Add 1-2 cups of water if needed. But remember that there will not be much gravy in this dish.
You can sprinkle chopped cilantro on top. Serve hot with roti/nan/paratha.
Heat the milk and sugar stirring continuously. Put 1 tsp ghee to prevent the milk from flowing over. Reduce the milk to 1/2 qty. Cool the milk. Add cardamom powder and little cinnamon powder.
While the milk boils, remove and keep aside the malai.
Chop pistachio and almonds (both dry roasted).
Soak raisins in water.
Take 1 packet of slices bread and remove the sides. Then cut them diagonally into halves (making each piece a triangle).
Take two triangles at a time and pin them together with the nuts.
Dip in the sweetened milk.
Heat ghee in a pan. Fry the bread slices in ghee till golden.
Remove. Cool down.
Dip in the milk again. Garnish with malai, raisins and nuts.