Alu kuchi diye Tangra Maach

Tangra Fish Medium 10
I medium potato thinly chopped
Mustard oil 3 tbsp
1 tsp black mustard and 1 tsp white mustard pasted
1 tsp green chilli paste
1/2 tsp paprica (red chilli powder)
Salt to taste
1/2 tsp turmeric paste
1 cup water
2 grren chili choped lengthwise

Method:

Tangra Maach / Tangra Fish

Mix 1/2 tbsp oil, little salt and a pinch of turmeric powder with the cut Tangra fish
Heat 2tbsp oil in kadhai or pan
Shallow fry the fishes, keep aside
Add the green chillies in the oil then add the chopped potatoes
fry till the potatoes turn light brown
Mix the water, turmeric powder, salt, chilli paste, paprica and mustard paste and put it in the pan and put a lid to the pan.
Stir occasionaly for 4 to 5 mins until the potaoes are boiled and add the fishes
Put back the lid and let it cook for another 3 mins in medium heat
Serve with rice.

Bandhakopi Soyabeaner Ghonto

Cabbage 1 kg. grated.
Potato 2 nos. cut into small pieces
Soyabean 10 chunks crushed and boiled for 2 minutes
Bay leaf 2-3 nos.
Greenchili 2-3 nos pasted.
Onion 1/2 choped finely
Turmeric powder ½ tsp.
Cumin powder 1 ½ tsp.
Coriander powder 1 tsp.
Red chili powder ½ tsp.
Oil for cooking 2 ½ tbsp.
Ghee or butter 1 tbsp.
Fennel(Mouri) powder 1/2 tsp
Salt to taste
Garam masala powder½ tsp.
Sugar 1 tsp.
Rice 2 tbsp

Method:

Put the grated cabbage in pressure cooker and boil for 2 minutes in 1 glass water.
Remove the water and keep aside.
Put oil in a kadhai or frying pan, fry the rice for 1 min, remove from pan and keep aside.
In the same oil fry the boiled soya bean (crushed) for a minute, remove from pan and keep aside.
Put the onions in the oil and fry till golden.
Add the garam masala and bay leaves
Add the masalas, cumin powder, coriander powder, fennel powder, red chilli powder, pasted green chillies, turmeric powder, salt and sugar. Stir fry for a minute and then add the cut potatoes.
Add the fried rice and soyabeab and keep stirring for another 2 mins, add little water if required.
Now add the boiled cabbage and 1/2 cup water and put a lid to the pan
occasionally stir the ingredients and cook in medium heat for 10 mins till the water dries up.
Sprinkle the ghee and stir for 1 min.
Serve with hot rice and daal.