Macha Besara(Fish in mustard gravy)

This is a traditional and popular dish in my state, Odisha, on the east coast of India. Most of the people of the state are fish-loving. This recipe is on the request of one of my sisters, now away from home, who is missing her favourite dish. I hope she would now be able to make it herself.

Ingredients:
Fish -1kg(Rohu /salmon/catfish)
Salt-To taste
Haldi/turmeric powder-1tsp
Chilli powder-1tsp
Onion-1medium(Sliced)
Curry leaves-3-4
Tomato-2medium
Mustard oil-2tbsp(You can use refined oil/corn oil,but it tastes best with mustard oil)
Mustard paste:
Mustard seeds -2tbsp
Garlic pods-2
Green chilli-1
Salt-A pinch
For Garnishing:
Cherry tomatoes/Sliced tomatoes


Method:

1. Soak mustard seeds, garlic pods, and green chillies in Four tbsp  of water for 1 hour .Then grind them to a fine paste with a pinch of salt. By adding salt the bitterness of mustard will reduce. 
2. Wash the fish well  , add salt, haldi, chilli powder and leave it to marinate for  Thirty minutes. In a frying pan add 1 tbsp of oil and fry  both the sides of each piece of fish .Do not deep fry .Keep aside the fish.
3.  In the same pan add 1tbsp of oil, let the oil become hot, simmer the flame, add sliced onions,the tomatoes , curry leaves and the mustard paste. Saute' for a while add 1 cup of water and cover the pan. Let it boil, then add  salt, haldi powder and mix well.
4. When the raw smell of the mustard disappears, add the fish pieces slowly. Let it boil for more than Five minutes.  Switch off the gas. Garnish it with tomatoes and coriander leaves .
5. Tastes best with rice.

Kashmiri Pulao

This is a traditional recipe of rice from the Indian state of Kashmir.The speciality of the cuisine is  in its liberal blend of varieties of nuts and dried fruits making the dish a favourite for people of all age-groups. I place the recipe in response to the request of a friend.


Ingredients:
Long grain basmati rice-2cups
Onion-1medium(sliced)
Green chillies-2
Dry  fruits(Cashew, pistachio, raisin/kishmish)-1tbsp each
Milk -1Cup
Water -3Cups
Oil-2tbsp
Salt-To taste
Sugar-1/2tbsp
Fruits-1/2 can (canned fruits)(You may use fresh fruits like apples,cherries ,pineapples.I like using the canned fruits)
Saffron-a few strands dissolved in warm milk.
Whole spices :
Cloves/Laung-2-3
Badi elaichi/Cardamon -1
Bay leaf/tejpatta-2

Method:

1. Wash and soak the rice for  1/2hr.
2. In a pot heat oil  ,add sliced onions and green chillies.Fry till they become golden brown .Add whole spices and dry fruits . Saute' for a few seconds then add  rice .
3. Now add milk and water ,salt to taste ,sugar .Mix well ,simmer the stove and cover the pan.When rice is done add the dissolved saffron , fruits and mix well.
4. Ready to serve!!

(You can add  2tbsp of ghee/butter to the prepared Kashmiri pulao but it is optional.I didn't add ghee.)

Dark chocolate cake...

Ingredients:

Maida-1cup

Sugar-1cup

Baking Powder-11/2tsp

Cocoa powder-4tbsp

Vanilla essence-11/2tsp

Oil/Butter- 1/2cup

Salt-A pinch

Eggs-4

Method:

1. Preheat oven to 350 degrees F ,grease a round cake pan with oil and preheat .
2. Mix eggs,oil,sugar in a large bowl till its fluffy.Add  flour,baking powder,cocoa powder,salt slowly to the egg mixture and blend all properly.
3. Pour the cake mixture to the pre-heated pan and bake it for 30-40minutes or until a toothpick inserted into the center of cake comes out clean.
4. Let the cake cool down completely and then frost as desired.
5. Enjoy the chocolate  cake !!!

Mushroom,Broccoli cream soup....(Children will love this)

Ingedients:
Mushroom(slices)-1cup
Broccoli(Florets)-1/2cup
Milk-2cup
Cheese-4slices(Britannia cheese slice)
Cornstarch-1tsp(dissolved in water)
Salt-To taste
Pepper powder-To taste
Onion-2tsp(chopped)
Garlic-1pod(chrushed)
Butter-1tbsp

Method:

1.  Heat the butter in a kadai; add onion, garlic; fry them a bit. Add broccoli,and mushroom and fry them and put the cover on the kadai. Allow the vegetables to cook well.
2. After the vegetables get cooked, keep them aside to cool. Grind the cooled vegetables in a blender with 1cup milk for a while; don't make a paste; grind them coarse.
3. Put the vegetables back in the kadai; put milk, cheese, cornstarch  and heat in slow flame.When the soup thickens ,its done!!!