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To prepare the recipe we need first(4person) Fish 200 gram medium in size Corriender leaves 50 gram Garlic 20 gram Ginger  Cumin powder  Green chili 4-5 piece  Salt  Turmeric powder  Mustered oil Tomato  After cleaning the fish marinate with salt & turmeric powder. Fry the fishes in mustered oil & side it. Add cumin seeds in the same frying pan & add cumin powder ginger garlic paste, chilli paste. Mixed well and fry for 20-30sec then add tomatoes cut in small pieces, salt, turmeric powder and cook for another 2-3 min. Add some water and add the fry fish. Cook well & lastly add corriender  paste.  fish curry with coriander and garlic

Chamatkari egg masala curry  It is a famous village food in west Bengal, India, prepared with some spices . It is very tasty and attractive food.  Chamatkari egg masala curry  Ingredients : Boiled egg 4 pieces  Chopped onion one big size Ginger garlic paste One teaspoon  Onion paste One teaspoon  One small size chopped tomato Two green chilies cut in middle  Red chilli powder according to taste  Turmeric powder  Mustard oil two tablespoons  Bay leaves  Salt Garam masala powder Process: Heat a pan on gas oven. Add two tablespoons mustard oil heat it. Now add two bay leaves, after a second add the chopped onion and fry whether it becomes pink & then add the ginger garlic paste, onion paste. Mixed well and cook for two minutes. Now add the chopped tomato, salt, turmeric powder ,red chilli powder, cook until the tomato get soft. You can sprinkle water if spices get dry. Now add the eggs & green chilies. Mixed & cook for anot...

Ingredients 1.seasonable vegetable as your choice. Today I used here: Pumpkin  Potatoes  Snakegourds Jackfruits seed Drumsticks  Brinjals Cut the all vegetable into small pieces. Wash well in running water & drain out the water. Heat a pan. Put some oil and heat it. Then add a pinch of panchforan(mixture of cumin, fenel seed, black mustard, methi & kalojeera) after 10 second add all the vegetables & mixed well. Cover with a lid for 5 minute. Open the lid and add salt, turmeric powder, cumin powder, corriender powder,green chilli cut in 4 pieces  and mixed up. Cover the lid and cook for 10 minutes, after 10minutes the veg get soft. Add some ghee & garam masala & suger. Off the gas. Served with khichdi in rainy day. You may serve it with rice or roti. 

Ingredients : Kathal/jackfruit Potatoes cut in big piece  Tomatoes 2piece finely chopped  Ginger garlic paste 2tablespoon 2big onion finely chopped  Green chili paste  Kashmiri red chilli powder  Mustard oil Turmeric powder  Salt  Gram masala Ghee 1 tablespoon PROCESS: Cut the Katha in small pieces & boil for 10 minutes & drain out the water. Heat the pan and add mustard oil. After heating well fry the potatoes and when potatoes are brown in colour separate from oil and kept aside. Fry the kathal in the same pan. Now add more oil in pan add the chopped onion, ginger garlic paste, chopped tomatoes, cook for a minute and add salt and turmeric powder, chili paste & kashmiri red chilli powder cook for 2-3minutes .Now add the potatoes and kathal mixed very well & cook for another 5-7minutes.you can add some water if it becomes dry. After cooking when spices & oil are separate add water. Cover with lid. Now cook for 5minutes.off the gas ...

Ingredients : Small mixed river fish Potatoes 2piece cut in medium sized  Parwal 6-8piece cut in middle  Tomato🍅 one chopped  Spices: Mustard oil Panchforan  Chopped onion 1piece  Garlic ginger paste 1tablespoon  Turmeric powder  Salt Red chilli powder  Process: Marinate the fishes with salt & turmeric powder & keep aside.  Heat a pan on gas. Add two tablespoons mustard oil, when it heated very well fry the fishes. Remove from oil. Then fry the potatoes and next parwal in same oil.  In the same pan add one teaspoon oil, heated well & add panchforan after 2seconds add the chopped onion & fry whether it gets pink then add garlic ginger paste, salt, turmeric powder, red chilli powder mixed & fry for 2-3 minutes .now add the potatoes and parwal mixed well & add water. Cook for 8-10min with cover the pan with lid. Off the gas & serve with rice. 

Ingredients : (For four persons) Basmati rice 350gm soak in water for 1hour Chicken leg piece 500gm Curd 100gm Onion paste (1 big size)  Chopped onion (1 big size)  for beresta  One tablespoon garlic paste  One tablespoon ginger paste Red chilli powder according to taste  One teaspoon turmeric powder  One tablespoon coriander powder  Gulab jal  Kewra jal Meetha atar  Biriyani masala Cardamom, star Anes, bay leaves  Mint leaves optional Two big size half boiled C potato cut in to four pieces  Three boiled egg Others : Ghee  Warm milk  Saffron  Food colour optional Process: In a  bowl take the chicken leg piece & add curd, onion paste, ginger garlic paste, red chilli powder, coriander powder, salt, turmeric powder, two tablespoons biriyani masala, one teaspoon ghee & marinated for 30 minutes.  Now boil water in a pan or kadai add some salt, bay leaves, cardamom, star masala & one teaspoon ghee. Whe...