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Chhenchra 2 rohu fish heads ¼ tsp fenugreek seeds ½ tsp turmeric powder ¼ tsp cuminseeds ½ cup shelled peas 2 bay leaves 1 medium-sized potato 2 large dry red chillies, halved 125 gms pumpkin 1 onion, sliced 2 medium-sized brinjals 2 large green chilles, sliced, 2 tbsps mustard oil ½ tsp salt ½ tsp mustard seeds ½ tsp sugar ¼ tsp aniseeds Water as required ¼ tsp onion seeds   Procedure for Chhenchra Clean and wash the fish heads. Apply turmeric powder and salt on them and keep aside for 10 minutes. Cut the potato, pumpkin and brinjals into long pieces. Heat the oil. Fry the fish heads. Drain and keep aisde. In the same oil fry the mustard seeds, aniseeds, onion seeds, fenugreek Seeds, cuminseeds, bay leaves and red chillies. Add the turmeric powder, fish heads, vegetables, onion and green chillies. Fry well. Add the salt, sugar and enough water to cook the vegetables and fish. Cover and simmer till the fish headsare tender and the gravy is thick.   Murhee Ghonto (Fish head cooked in rice) 2 heads of any big fish 2 small cardamoms 1 cup rice, soaked for an hour 6 cloves 4medium-sized potatoes, cubed 2 sticks cinnamon 1 large onion 4 tbsps mustard oil 1-inch piece ginger 4 green chillies 2 tsps turmeric powder Salt to taste Procedure for Murhee Ghonto (Fish head cooked in rice) Wash and clean the fish heads and cut each into 4 pieces. Coast with salt And turmeric. Keep aside. Fry the rice lightly in oil. Fry the potatoes and keep aside. Fry the fish heads. Grind the onion and ginger into a fine paste. Fry the cardamoms, cloves and cinnamon for half a minute. Add the ground paste, green chillies, salt and turmeric powder and fry for A minute. Add the fish head, rice and potatoes. Fry for 2 to 3 minutes more. Add a little and cook till the potatoes and rice are done and the Gravy is thick. Serve with boiled rice.   Tawk-Mishti Mangsho (sweet and sour mutton) 1 kg boneless mutton 200 gms ghee Cubed into small size bits 2 tbsp thick tamarind juice 2 tbsps coriander seeds - ground 6 to 8 cardamoms 1 tbsp peppercorns 6 to 8 cloves 2 tbsp turmeric powder 250 gms sugar 250 gms curd Salt to taste Procedure for Tawk-Mishti Mangsho (sweet and sour mutton) Coat the mutton pieces with curd and salt. Marinate at least for 3 hours. Fry the marinated meat till the water evaporates. Add water for gravy and put on low fire or pressure cook Add sugar to tamarind juice pour on the meat and boil till cooked. Splutter the cardamoms and cloves in oil and add to the cooked meat. Cook till the gravy becomes thick. Serve hot.   Doi O Kanchalankar Mangsho (Mutton cooked in curd with green chillies) 1 kg mutton, cut into big pieces 8 green chillies 250 gms potatoes, cut into big pieces 125 gms ghee 250 gms curd 3 sticks cinnamon Grind to Paste 125 gms onions 8 cardamoms 2"-piece ginger 8 cloves 10 pods of garlic Salt to taste 2 tsps coriander powder   Procedure for Doi O Kanchalankar Mangsho (Mutton cooked in curd with green chillies) Marinate the mutton pieces with the ground paste, salt and curd for an hour. Heat the ghee and the cinnamon, cardmoms and cloves. Add the mutton and simmer on low fire. When the meat becomes tender, add the green chillies and potatoes. Cook till the potatoes are done and the gravy becomes thick.   Kasha Mangsho(Dry Mutton) 500 gms leg mutton cubed 1 tbsp cuminseeds 3 large onions, chopped 5 dry red chillies Grind A few springs coriander leaves, chopped 6 cloves 4 cloves garlic, chopped 1 cinnamon stick 1"-piece ginger, chopped 1 tsp aniseed 3 tbsps ghee 1 small piece turmeric 1 tsp mustard seeds   Procedure for Kasha Mangsho(Dry Mutton) Fry most of the onions untill golden brown. Add the ground spices and fry well. Add the coriander, ginger, garlic and the remaining onions, with salt to taste. Add the mutton and fry for several minutes. Add water to cover the meat and simmer covered, untill tender and a small quantity of gravy is left. Serve with puris.   Mangsher Shingara (Mutton Mince patties) 500 gms minced meat 1 tsp turmeric powder 2 large onions,chopped 3 tbsps ghee 6 cloves garlic, chopped 350 gms refined flour 4 green chillies, chopped Salt to taste 1 bunch coriander leaves, chopped Ghee for deep frying Procedure for Mangsher Shingara (Mutton Mince patties) Cook the minced meat, onions, garlic, chillies and coriander leaves with the ghee, salt and turmeric untill the meat is dry and tender. Keep aside. Mix flour with a little salt, 1 tbsp ghee and knead well. Divide it into samll balls. Roll out each ball, about 3 inches in diameter. Cut into half and form cones. Dampen the side edges and press together. Full in the mince mixture and seal carefully. Deep fry in hot ghee on a low fire till light brown.   Mangsher kofta (Mutton ball curry) 750 gms minced meat 8 peppercorns 3 onions, chopped 3-4 greeen chillies 1 tomato, chopped 1 tbsp coriander leaves 1 stick cinnamon 2 tsps coriander powder 1 egg 1 tsp cumin powder Grind to Paste 4 tbsps coriander leaves, chopped 1 tsp chilli powder Ghee 2 black cardmoms Salt to taste 3 cloves 1"-piece ginger Paste 3 pods garlic Procedure for Mangsher kofta (Mutton ball curry) Mix together the meat, egg, the ground spices and salt. Roll the mixture into balls about the size of a small egg. Heat the ghee and deep fry the koftas till nicely brown. Drain and keep aside. Heat 1 tbsp ghee in a saucepan. Fry the sliced onions and add the remaining spices. Add salt to taste. Fry for 5 minutes. Add the tomato and cook till the ghee edges out. Add a little water, if necessary. Put in the koftas and 2 cups of water cook till the gravy thickens. Serve, garnished with chopped coriander.   Murghir korma (Rich chicken curry) 1 medium chicken 6 green chillies Grind to Paste and Fry 2 onions, chopped and fried 1"-piece ginger 1 cup curd 1 pod garlic 2 onions 1 tbsp coriander leaves 1 tsp turmeric powder 1 stick cinnamon 3 tbsps ghee 2 cardmoms Salt to taste 4 cloves 1 tsp poppy seeds   Procedure for Murghir korma (Rich chicken curry) Add the chicken and remaining spices, curd, turmeric powder and salt to the onions and paste. Simmer gently, till the chicken is tender. Serve hot.

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