Aloo Dum
Ingredients:
Potato (small & round) - 1/2 kg.
Dhara Oil - for frying
Salt - to taste
Onion Paste - 125 gms.
Ginger Paste - 30 gms.
Curd - 50 gms.
Red Chilli Powder - 1 1/2 tsp.
Clove - 6 Nos.
Cinnamon - 2 sticks
Cardamom - 5 Nos.
Cummin Seed - 1 tsp.
Turmeric Powder - 1 1/2 tsp.
Garam Masala Powder - 1/2 tsp
Sugar - 1/2 tsp.
Lemon Juice - 1 lemon
Green Chilli - 5 Nos.
Fresh Coriander Leaves - 25 gms.

Peel the small and round potatoes and keep in salty water for 1/2 hour. Fry in oil till golden brown and firm. Keep aside. Take oil in a handi and crackle the cloves, cinnamon and cardamom. Add the onion paste. Stir for about 5-6 minutes till oil comes to the sides. Add the ginger paste and stir for another 2 minutes. Add red chilli powder and turmeric powder. Bhunno (simmer). Broil cummin seeds in a dry pan and grind them to a powder. Add sugar and broiled cummin powder and stir for 2 minutes. Beat the curd and add to the handi. Lower the temperature and immerse the fried potatoes for simmering. Cook till potatoes are tender by covering the top of the handi. Do not let the steam escape. Add garam masala powder and close the lid. Take off the fire. Serve hot garnished with slit green chillies and chopped coriander leaves (Serves - 6)

Bengal Fish Curry
4 slices of fresh Carp or Striped Bass
2 tbsp of mustard seeds
2 jalapenos
1/2 tsp of Panch Foron [consists of equal quantities of mustard seeds, fenugreek(methi), cumin(jeera), aniseeds(saunf), and nigella(Kala Jira)]
1/2 tsp turmeric
salt to taste
oil

Apply salt and 1/4 tsp of the turmeric to the fish. Now heat oil in a non stick pan and fry the fish carefully till golden on both sides. Remove the fish and keep aside. In a blender , make a paste of the mustard seeds, the jalapenos and 1/2 cup water . You will take 3-4 mins to make this paste as the mustard seeds are tough to grind. In the remaining oil add the panch foron and the add this mustard paste. Fry for 4-5 mins and then add the fish, turmeric and salt. Adjust the water if needed. Cook for 10 mins till done, and garnish with cilantro.

Strawberry Sandesh
Ingredients
Milk (11/2 litres))
Curd (100 gms))
Sugar (approx. 7-8 tbsp, put according to taste))
Strawberry Syrup (2 tbsp))
Strawberry Jam (2 tbsp)

Method: Let the milk boil in a huge vessel and put the curd which you have beaten well. when the milk curdles, hang it in a muslin cloth and leave for 20 mins., now press out the excess water and empty the chenna in a vessel. Add the strawberry syrup in the chenna and mix well add sugar and mash well with your hands Now roll this into medium sized balls and flatten it to make round or oval shapes Prick the centre with a fork and put strawberry jam.

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