MANGO RAITA

Ingredients:

• 1/4 tsp Black Mustard seeds
• 1 Red Chilli, flakes
• 1 cup Curd
• 1/2 tsp Sugar
• 2 medium Ripe Mangoes
• 1 tbsp Chopped Onion
• Salt to taste
• 1 tsp Oil
• 1 Green Chilli, finely cut
• 1 tbsp Grated fresh Coconut
• 1 tsp Mustard Powder

Procedure

• Peel the mango & and sliced  in small cubes.
• Add the mustard powder, green chillies, fresh coconut, sugar and salt to the yogurt.
• Whisk together and add to the mango cubes & mix well. 
• Heat oil in the pan.
• When hot add the mustard seeds.
• When seeds begin to pop, add the red chilli and onion. till onion turn brown.
• Take off the fire and add to the curd mixture.
• Mix well and serve at room temperature or cold.
• Garnish wirh cut coriander leaves.

Mango Roll

Ingrediants

• Green, Red, Yellow peppers, cabbage and carrots.
• Green Mango
• Oil as you require
• Salt
• chili powder
• Soya Sauce
• Flour
• Bread

Procedure

• Cut few green, red, yellow peppers, cabbage and carrots in long pieces. 
• Peel a mango and cut it into small pieces. 
• Fry all vegetables in a pan. 
• Add salt, chili powder and a bit of soya to it. 
• Now remove the vegetables to cool. 
• Add mangoes to the vegetables and put the mixture in a pancake sheet. 
• Add salt and pepper to the flour and make a thin blend. 
• Dip the pancake rap in this blend and wrap it with the crushed bread. 
• Fry, unless it become golden brown and serve.

Tak Daal

Tak daal is always yummy .Mango Dal and White Rice on a hot summer afternoon is simply great.So try it and enjoy the summer.

Ingredients:

• Matar Dal (Yellow Split Peas) ~ 1 cup (In absence of this try with Masoor Dal).
• 1 unripe mango
• 1 onion-finely chopped
• 3 cloves garlic-finely chopped
• Mustard seeds ~ 3/4th tsp
• 1 dry red chilly
• Turmeric ~ ½ tsp
• 1 tbps ghee or 2 tsp oil
• Salt ~ according to taste
• Sugar ~ 1 tsp. More if you are a sweet Bong :D like my Ma
• Water as you require

Procedure

• Wash the daal and put it into a pressure cook ,add salt and haldi.keep on medium fire to boil till the dal is half cooked.
• Peel the mango cut into big pieces & add to the half cooked dal. Cook till dal is tender and the mango pieces are cooked to a pulp. Then keep the mixture aside.
• Heat the ghee in a frying pan and fry the mustard seeds till they splutter and add 1 dry red chilly.
• Add chopped onion and garlic and fry till brown. Add red chillies and curry leaves.
• Add to the cooked dal that you keep aside and add a little more water if the dal turns too thick.
• Add 1 tsp of sugar and take it off the heat.

Surving Suggestion
                      Serve with rice or plain roti .

Ilish Bhapa

Ingredients:

•  Hilsa fish, 750 gm 
• Mustard seed paste, 50 gm 
• Turmeric powder, 1.5 teaspoonful
• Green chili paste, 25 gm 
• Green chili slit, 5 pieces 
• Cream, 2.5 tablespoonful 
• Mustard oil, 100 gm 
• Salt

Procedure :

• Clean and wash the hilsa fish under cold water. 
• Add turmeric and salt on the pieces of the fish and keep in a bowl for 15 minute.
• Combine the pieces well with the fine green chili paste and oil and cream and mustard paste and also with turmeric powder of about 1 tablespoon to make a macula.
• Put all the ingredients in a tiffin box and close with its cover properly so that it is somewhat sealed.
• Heat water in a slightly bigger container. Keep the tiffin box inside the container, half submerged in water.Cover the container with a lid and boil the water for about 20 minutes at low heat , maintaining its level by adding water occasionally. 
• Take out and serve hot.

Mango Sorbet

Ingredients

• 4 mangoes
• 2 cups sugar
• 2 cups heavy cream
• 2 cups ice

Procedure

• Peel mangoes, cut into cubes, and remove seeds.
• Place half of each ingredient into your blender and puree until the texture is smooth.
• Pour into a large bowl that has a lid. Repeat with the other half.
• Add to the same large bowl if you are going to use the entire batch and once, or place in a separate bowl if you are going to save half for later.
• Seal the bowl and freeze for at least an hour.
• Scoop into bowls and serve.

Grape Mocktail

Ingredients

• 3 cups Black Grapes
• 4 glasses Chilled Water
• 1/2 cup Sugar
• Pepper to taste
• Salt to taste

Procedure

• Clean grapes and boil them in 1 cup of water.
• Once boiled cook for 2 minutes. Put off the flame and allow cooling.
• Mix sugar and blend the mixture in a mixie till smooth.
• Strain in order to remove skins of grapes.
• Add water to this pulp.
• Add pepper and salt.
• Beat the mixture in an electric beater till it turns frothy.
• Now the Grape Mocktail is ready to serve.
• Put it into a glass and decorate with ice cream.

Apple Pie Mocktail Recipe

Ingredients

• Apple juice
• 1 tsp Lemon juice
• 1/2 tsp Grenadine syrup
• Crushed Ice
• Orange Slice

Procedure

• In a blender or a mocktail shaker add the Apple Juice, Lemon juice and Grenadine syrup together.
• Add Crushed ice to it and pour it in a weirdly shaped glass to give it a class touch 
• Decorate garnish it with the Orange Slice and vanila ice cream.

Kanchkolar kopta

Ingredients:

• Kanchkola (Green plantain) - 2
• Corn flour - 1tbsp
• Garam masala
• Onion - medium, 1 and half - chopped
• Green chillies - 2
• Tomatoes-1 medium, chopped
• Potato - 1 medium, cubed
• Cumin seed - 1/2 tsp
• Cumin powder-1tsp
• Coriander powder-1tsp
• chilli powder-1/2 tsp
• turmeric powder-1/2 tsp
• Kashmiri mirch- 1/2 tsp
• Ginger-garlic paste- 1tbsp
• Salt
• Sugar-a pinch
• Vegetable Oil for deep frying.

 Cooking procedure:

• Cut the plantains in half and put them in a pressure cooker with water and salt & cooked for 2 mins.
• After they are done, remove the skin which already softened. Mash them nicely.Add half onion, chopped, green chilli, 1 tsp garam masala and some salt to the mashed banana. Mix corn flour so that it binds well when frying.
• Make small balls from it and keep aside for frying.
• Heat enough oil in medium high for deep frying the koptas/koftas.

***      The koptas are to be added in the gravy just before serving, otherwise they will soak all the gravy.

For gravy

• Heat 1tbsp oil in a pan add the cumin seeds add the onions & fry them till they are soft.Then add the potatoes and fry them together.
• Make a paste with little water and the masalas except garam masala. Add it to the onion fry.
• Add a pinch of sugar and salt. Add water and bring to a boil.
• Sprinkle the garam masala over the gravy and simmer for 2-3 mins.

Few minutes before serving, add the koptas to the gravy.

Surving Suggestion
                      Enjoy with white rice.

Doi Maach

Ingredients

• Fish - 4 big pieces (about 250-300 g)
• Tok Doi/Curd - 4 tbsp
• Onions - 1 small, grated/paste
• Ginger - 1 tbsp, grated
• Green Chillies - 4, slit
• Turmeric powder - 1/4 tsp
• Chilli powder - 1/2 tsp
• Tej Pata/Bay Leaf - 2 small
• Choto Elach/Green Cardamom - 2, roughly crushed
• Dalchini/Cinnamon - 1 inch, halved
• Sugar - 1tsp (may be varied as desired)
• Salt - To taste
• White Oil - 6 tbsp

Cooking procedure :

1. In a kadhai, heat 2 tbsp oil. Fry the fish lightly for 1 min each side and remove. This is done with frozen fish usually. If fresh fish is available locally then you may choose to not fry the fish.

2. Add the beaten doi (curd) to the fried fish and set aside.

3. Heat 4 tbsp remaining oil. To it add bay leaves, cardamom, cinnamon and fry for 30 seconds.

4. Add grated onion, ginger, chilli powder, turmeric. Fry well on medium heat till oil separates (about 3-4 minutes).

5. Add fish mixed with doi (curd) and sugar. Lower the heat and simmer for 15-20 minutes (uncovered). You may adjust desired gravy consistency at this stage.

6.Garnish with green chillies.

Serving Suggestions:

                   Serve with rice