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PAYESH

Ingredients

Milk- 2 liters
Sugar- 4 tablespoons
Rice- 3-4 tablespoons
few raisins,
sliced almonds,
chopped cashew nuts

Method Of Preparation

Wash rice and dry it on a plate and keep aside. Then Heat milk in a large pan. Simmer until it is reduced to 3 quarters its original volume. Add the washed rice. Add sugar when the rice is tender. Continue cooking until milk is reduced to half and thickens. Add the raisins, almonds and chopped cashew nuts. Remove from heat. Cool and serve.

Pork Chops with Plum Salsa

Ingredients:

250 gms chholar dal
3-4 tbl spoon oil
1 tbl spoon jeere
1/2 tbl spoon grated ginger
4-5 tejpata
chopped green chillies
1/2 cup grated coconut
1/2 tbl spoon termeric
1 tbl spoon sugar
hing

Method of Preparation

Boil 250 gms of chholar dal in 2 cups of water. Heat oil in pan. Add hing, jeere, tejpata, grated ginger, chopped chilles, grated coconut, salt, sugar, termeric and fry for sometime.Pour the boiled dal in the pan. Cook for sometime.

HILSA PULAO

Ingredients

Hilsa Fish 500 gms
Basmati rice 2 cups
Water 6 cups
Bay leaf 1 no.
Cumin seeds, powdered 1 tbsp.
Coriander seeds, powdered 1 tbsp.
Garam masala powder 1 tbsp.
Salt & chili powder To taste
Groundnuts, roasted, ground 4 tbsp.

Method Of preparation
Cut the hilsa fish into half inch thick steaks (10-12 pieces). Wash and semi dry the basmati rice. Grind to a paste the ginger, onions and garlic. Mix the onion-ginger-garlic paste and a little salt and marinate the fish for 1 hour. Heat the ghee in a pan until very hot. Reduce heat and fry the green cardamoms, cloves, cinnamon and bay leaves till they are fragrant. Add the fish and marinade and fry for another 3 minutes. Lower heat, add half a cup of hot water and cook for another few minutes on moderately high heat. The water should have evaporated and the fish cooked. Remove the fish and set aside. Leave the gravy in the pan. Add rice to the pan and cook on high heat until it changes color. Add 3 cups of hot water , sugar, salt and stir well. Let it come to the boil, reduce heat, cover and cook for 10-12 minutes. The rice should be almost done but still moist. remove the rice and butter the pan well. Layer it with rice and fish alternately beginning and ending with rice. Cover with a tight fitting lid. bake the pulao in a preheated oven (300 F, 150 C) oven for 15 minutes .Serve hot with raita and salad.