Moon Moon's Kitchen

Aamra diye Mua Maach

• put mustard oil
• put onion paste
• put chilli powder
• put aamra
• put salt
• cook till aamra becomes soft
• put beheaded teen kata maach
• saute for 2 mins
• stand till oil starts separating (5-7 mins)
• put water
• put holud (turmeric) (3 sp)
• mix thoroughly
• stand for 10-15 mins

Butter Elish

• put butter (2-3 sp)
  
• put elish
• saute for 5 mins
• separate the elish
• put butter (3-4 sp)
• put onion paste (4 sp)
• put ginger paste (2 sp)
• put chilli paste ( 2 sp)
• pour little water
• saute for 10 mins
• put curd (1/3rd of a glass)
• put tomato pieces
• put salt
• saute for 15-20 mins till the color darkens & its dry
• put water for gravy
• put holud (2 sp)
• put sugar (2-3 sp)
• mix it
• cover & keep for 5-7 mins
• sprinkle coriander leaves

Bowal maacher Chorchori

• put mustard oil
• put onion paste (1/2 plate)
• put ginger paste (2 sp)
• put red chilli powder
• put little water
• saute for 10 mins till oil separates
• pour water
• put bowal maach
• put salt (11/2 sp)
• put holud (turmeric) (2 sp)
• mix
• cover & keep for 15 mins

Bowal maacher Ghata

• put mustard oil
• put fish head (broken into pieces)
• put onion paste (1/2 plae)
• put garlic paste (4 sp)
• put ginger paste (4 sp)
• put red chilli powder (4 sp)
• salt
• cover & keep for 1hr 30 mins with intermittent mixing
• saute till the water dries

Chalkumro Chingri Jhol

• put mustard oil
• put onion pieces (thin slices)
• saute til onion reddens
• put chalkumro
• put salt
• cover & keep for 10 mins (till half cooked)
• put chhoto chingri
• pour water
• saute for 5 mins
• put holud
• mix
• cover & keep for 5 mins

Chitol Maacher Kola

• take de-boned chitol fish
• make small balls from it
• put mustard oil
• fry the fish balls for 10 mins
• keep the fried fish balls separately
• put bay leaves
• put garam masala
• saute for 2 mins
• put onion paste (1/2 plate)
• put garlic paste (3 sp)
• put red chilli powder (3 sp)
• pour some water
• saute till masala is cooked & color darkens (10 mins)
• put jeera-dhaniya-mouri paste
• saute for 5 mins
• put fish balls
• put boiled potatoes
• put salt
• put holud (3 sp)
• pour water for gravy
• mix
• cover & keep for 7-10 mins

Jhinga (ridge gourd) diye Elish

• put mustard oil
• put onion paste (1/2 plate)
• put red chilli powder (3 sp)
• pour little water
• saute till oil separates
• wash, peel & cut jhinga & put
• mix
• cover & keep for 3 mins
• put salt (1 sp)
• saute till water dries
• pour water
• put elish
• put holud
• mix
• cover & keep for 5 mins

Lai Pata diye Bowal Maach

• put mustard oil
• put onion paste (1/2 plate)
• put chilli powder (2 sp)
• put water
• saute till the oil separates (color darkens)
• put cut lai pata
• put salt
• saute for 5-7 mins for lai pata to be cooked
• put water
• put holud (turmeric) (2 sp)
• put bowal maach
• mix properly
• cover & stand for 15 mins

Mishti Kumro (pumpkin) diye chingri (prawn) maacher paa (leg)

• put mustard oil
• put cut mishti kumra (pumpkin)
• put daata
• put chilli powder
• put sugar (2 sp)
• mix & cover for 5 mins
• put salt
• put chingri maacher paa (prawn legs)
• cover & keep for 7 mins
• put onion slices
• put holud (2 sp)
• mix

Moka maach Maakha with Aamraar Bol or Mukhi

• put mustard oil
• put onion paste (1/2 plate)
• put red chilli powder (2 sp)
• saute till oil separates & color darkens
• put salt (1 1/2 sp)
• saute till 5-7 mins
• pour little water
• cover & keep till cooked (2 mins for aamraar bol & 10 mins for mukhi)
• put fish (head fried separately)
• mix
• pour water
• put holud (2 1/2 sp)
• mix

Mudi Ghonto

• mix the fish head pieces with a mixture of turmeric & salt
• fry the pieces for 30 mins
• put mustard oil
• put bay leaves
• put cumin
• put onion paste (1/2 plate)
• put ginger paste (2 sp)
• put dhaniya-mouri-jeera bata (3 sp)
• put red chilli powder
• saute till masala is dry & dark red in color
• pour water
• put rice (1/2 cup, pre fried in oil)
• put fried fish head pieces
• put salt
• put sugar
• cover & keep for 30 mins
• put ghee (2 sp)
• put garam masala (1 sp)
• mix

Shorsho diye Elish

• put mustard oil
• put onion paste (1/2 plate)
• pour water
• saute for 2 mins
• put shorsho (mustard)
• put whole chilli pieces (5 pcs)
• saute for 5 mins
• pour water
• put salt
• put holud (turmeric)
• put elish maach
• saute for 2 mins
• cover & keep for 15 mins

Tengra maacher Tenga

• put mustard oil
• put shorsho seeds
• cook till seeds blacken
• cut & put tomato pieces
• put salt
• cover & keep for 5 mins till tomato is cooked
• put whole chilli pieces
• increase gas & saute tomato for 5 mins to dry the water
• pour water for gravy
• put fish
• put holud
• put sugar
• cover & keep for 5 mins