Baked Hilsa

Ingredients: Hilsa fish 6 pieces (the pieces should be cut from the middle portion), Yoghurt 7-10 tbsps, mustard and green chilli paste 2.5 tbsps, mustard oil 4-5 tbsps, 3-4 whole green chillies cut from the middle, salt 3 tbsps.

Method: The Hilsa fish should be absolutely fresh and the pieces must be washed properly so that there is no smell. Put the pieces of fish in a container so that the lid can be put tightly. Put all the ingredients one by one on the fish. Mix properly so that the masala gets inside the opened portion of the fish. Close the box tightly and put it on boiling water. Cover the container where the fish is put on boiling water. Bring it off the heat after 20 minutes. Let it cool a bit and then open the box. Serve it with steaming rice.

Mutton Thriller

Ingredients: boneless Mutton 1kg cut into medium sized pieces, 5 large Onions, Ginger-garlic, Papaya Paste - 4 TbspsYoghurt- 500gms, Rose water, keora water, Meetha Atar, Milk, Saffron, Biryani masala powder, Vanaspati, Ghee, Salt and Sugar.

Method: Beat the mutton pieces with a rolling pin till a bit stretched and thin. Marinate it with Yoghurt, 2-3 drops of Meetha Atar, 2 large chopped and fried onion paste, Ginger-garlic paste, Papaya paste, roasted chilli powder. Keep it for one night.

Heat Vanaspati in pressure cooker. Add 1 or 2 teaspoons of sugar in hot oil till the sugar turns red and caramalises. After this put the mutton with the marinade and cook on high heat till water from the mutton reduces. In the mean time, soak a pinch of saffron in 150 ml of Milk and 150 ml of Rose water and Keora water in a glass bowl. Add salt to mutton and a cup of water too. Put the mutton to full pressure and let it have 5-6 whistles while cooking on medium heat. After the mutton off the heat, wait till the pressure is released by itself. Open the cooker and add the mix of Milk, saffron, Rose and keora water. Sprinkle roasted Biryani masala powder and cover it for the flavour to get infused with the meat. Serve hot with steamed rice.