Chota Macha Bhaja (Fried fish)

Ingredients:
1/2 lb Any small fish .I took Ca Kom Than
1/2 Tsp Turmeric powder
1/2 Tsp Chili powder
1 Tsp Vegetable masala
1/2 Tsp Corn flour
2-4 Crushed Garlic cloves
3-4 Tbs Vegetable oil
Salt to taste

Preparation:
Clean the fish properly then add turmeric powder, salt, chili powder, vegetable masala, crushed garlic cloves and mix all.
Keep the marinated fish for at least 30 mins.
Add corn flour to the marinated fish just before putting on the pan. Corn flour helps binding the masala to fish.
In a frying pan heat oil then add marinated fish and cook in med-high flame for 5-10 minutes  uncovered. 
Then lower the flame to low-medium and cook for another 10 minutes or until done.
Serve hot with rice and dal.

Ambula Charu (Sweet and Tangy Soup)

Ingredients

3 Cups water

2 Dried Mango (Ambula)

4 Tbs Jaggery (Guda)

1 Tsp Turmeric powder

1/2 Tsp Mustard seeds

1/4 tsp Asafoetida(hing)

1/2 Tsp Fennel seeds

1/4 Tsp Fenugreek seeds

1-2 Garlic cloves crushed

1 Dry red chili

Few fresh curry leaves

1-2 Tbs Vegetable oil

Salt to taste

Preparation

Boil water in a medium saucepan. Add salt, dried mango, turmeric and jaggery to the water and boil for another 10 to 15 minutes.

Heat oil in a pan, add mustard seeds and as they splutter add  fennel seeds, fenugreek seeds, red chili  crushed garlic and curry leaves and stir fry for few seconds. Add asafeotida and turn off heat.

Add the tempering to the water and mix properly.

Serve hot with rice.

Oatmeal chocolate chip cookie

• Ingredients:
• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup rolled (old-fashioned) oats
• 1/2 cup coarsely chopped walnut ( optional)
• 8 tablespoons (1 stick) unsalted butter, at room temperature OR make it 1/2 stick and melt the butter
• 1/2 cup lightly packed light brown sugar
• 1/2 cup granulated sugar
• 1 large egg
• 1/2 teaspoon vanilla extract
• 3/4 cup semisweet chocolate chips

Directions

Preheat the oven to 350 degree F.

In a medium bowl, stir the flour, baking powder, baking soda, salt, oats, and walnut together with a whisk or fork.

In a large bowl, beat the butter, brown sugar, and granulated sugar together for 30 seconds until blended. Beat in the egg until smooth and barely fluffy. With mixer running on medium high add vanilla until incorporated. Turn the mixer down to its lowest setting and gradually add the flour-oatmeal mixture. Blend just to combine, then mix in the chocolate chips.

Drop walnut-sized balls of dough onto a nonstick or parchment-lined cookie sheet at 3-inch intervals. With moistened fingers, flatten and round out the cookies a little. Bake for 9 minutes, turning the pan once for even baking. The cookies are done when they are lightly browned on top. Set the cookie sheets on a rack to cool.

Blueberry Muffin

Ingredients:

1/2 sticks butter, at room temperature

1 1/2 cups sugar

2 extra-large eggs, at room temperature

1 teaspoons pure vanilla extract

1 cup yogurt

1/4 cup milk

2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

2 half-pints fresh blueberries

Preparation:

Preheat the oven to 350 degrees F. Place 16 paper liners in muffin pans.

In the bowl with an electric mixer, cream the butter and sugar until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs 1 at a time, then add the vanilla, yogurt, and milk. 

In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed add the flour mixture to the batter and beat until just mixed. Fold in the blueberries with a spatula.

Scoop the batter into the prepared muffin pans, filling each cup just over the top, and bake for 25 to 30 minutes, until the muffins are lightly browned on top and a cake tester comes out clean.

Stuffed Grape Leaves (Dolma) with Tzatziki Sauce

Ingredients:

For Dolma:

1lb Ground chicken

2/3 cup long grained rice

1/3cup dill finely chopped

1/3 cup spring onion finely chopped

1/3 cup white onion finely chopped

1 tsp  freshly ground pepper

1 tsp red chilly powder

1tbs tomato paste

3 garlic cloves finely chopped

3 tbs Olive oil

1 tbs butter

4 tbs Lemon Juice

Salt to taste

1 Jar preserved grape Leaves

For Tzatziki Sauce:

1 medium cucumber, peeled, sliced in half, seeded and finely chopped

1 cup plain yogurt

1 tablespoon olive oil

1 teaspoon lemon juice

1/2 teaspoon salt

1 teaspoon dill or oregano

1 clove garlic, minced

1/2 teaspoon pepper

Preparation:

Dolma:Mix the ground chicken, rice, dill, both onions, garlic, salt, chili powder, butter, olive oil, tomato paste and pepper.

To assemble the dolma, place 1 grape leaf on the work surface, dull side (or underside) of the leaf up. Place 1 to 2 teaspoons of rice filling near the stem end of the leaf. Fold the stem (bottom) end up over the filling, fold the sides toward the filling in the center, and then roll up the leaf into a small cylindrical package, being careful not to fold too tightly, as the rice will expand during cooking.

Cover the bottom of a large saucepan with a layer of grape leaves. Stack dolma in a circular pattern in the pan. Put a heavy plate on the dolma then add enough water to just cover the top of your last stack. Cook it for 40 mins on medium flame uncovered. After 40 mins bring the flame to medium low add lemon juice and cook it for another 40 mins covered. Serve with Tzatziki sauce.

Tzatziki sauce:In a medium bowl combine all the ingredients and chill for at least 1 hour to allow the flavors to marry.