Delicious Shorshe Ilish

45 mins

Prepare a thick paste of Mustard seeds either in a grinder or with the help of “Shilnora” or “Shilbatta” by adding 2 green chilies and 1/2 Tsp. of salt and keep it aside. Add1 Cup of water to this mixture and get this through a strainer to discard the husk. Rub fish pieces with 1/4 Tsp. salt and ½ Tsp. turmeric powder and keep them aside. Heat 3 Tbsp. of Arati Mustard oil in a deep pan (preferably Karai) till the oil changes colour. Add 1/4 Tsp. each of Turmeric Powder, Red Chilli Powder, and also Salt. Temper hot Oil with Nigella Seed. Pour mustard paste, turmeric powder, green chilies, red chili powder, and water to the mixture and boil it on medium flame. Now add fish pieces slowly to the mixture and cook it on low flame for at least 10 minutes. The Pan should be covered with a lid in this stage.Uncover the pan and pour 1 Tsp. of raw Mustard oil over the gravy and bring it to boil for 2-3 minutes. At desired consistency take it out of the gas. Ilish macher Jhal is ready to serve with steamed rice.

Luchi With Curry

1 hour

Start by making the dough. Add 2 and ½ cups of all-purpose flour (maida), 2 tbsp vegetable oil, and ½ tsp salt to a large mixing bowl. Heat 4-5 cups of vegetable oil for frying in a medium-size deep karahi (deep pot) over high heat. Divide the dough into small lime size (1 inch) balls and press the balls between your palms slightly to make a circle. Apply little Arati Soyabin Health oil and roll the dough ball into a 4-inch circle. Make 3-4 loochi in the same manner. Keep the rest of the dough balls covered with the moist cloth otherwise the surface of the dough will dry out. When the Arati Soyabin Health oil is very hot, reduce the heat to medium. The temperature of the oil is very important for the luchi to puff up.

Aloo Posto with rice

Aloo Posto with rice

1 hour

Soak poppy seeds in water for two hours. Strain and add to a grinder jar, along with 2 green chillies and 75 g water. Grind to a coarse paste. Set aside. Peel and cut the potatoes in 1-cm cubes. If using onions, slice them too. Heat Arati Mustard oil in a pan. Once smoking lightly and pale yellow, add the onions. Fry until lightly coloured (about 1 minute). Drain from the oil and set aside. Temper the oil with dried red chillies and kaalo jeere. Add the potatoes. Fry for about 5 minutes. Cook on low heat until the raw smell of poppy paste goes away. This should take about 4 minutes. Continue cooking on low heat, with lid on until the potatoes are soft. Finish with 2 slit green chillies and 1 tsp of mustard oil. If you fried the onions earlier, add those now too, and give a final stir, before serving with hot rice and dal, or with rooti.