Ingredients
1 kg large prawns
100 gm mustard oil
1 tbsp gound ginger
1 fresh coconut, ground and with the
milk separate
5 large whole green chillies
4 large red chillies; 1 pinch haldi
Salt to taste; 4 large ground onions
2 tomatoes, ground
1 tbsp coriander powder
1 pinch haldi powder

Procedure
Wash and put haldi/ red chilli powder/ salt to the washed prawns. Grind coconut into paste. Separate milk. Heat mustard oil. Fry prawns one at a time, half fry. It should be red in colour. Set it aside. In the same oil fry ground paste of ginger and onions till brown. Add coriander powder/ haldi and stir. Add 1 tbsp coconut paste. Fry till oil separates. Add tomato paste, fry for some time. Add the coconut milk and let it boil. Put in the half fried prawns in the gravy. Add whole chillies green and red and green fresh coriander leaves. Add 1 cup hot water. Heat till the prawns are cooked and the gravy is thick — garnish with coriander.

Ingredients
1 cup Basmati rice,
5 litres milk
50 gm khajur gur,
2 tbsps sugar

Procedure
Heat milk and let it thicken for some time. The milk should be reduced to half. Stir consistently so it will not burn at the bottom. When the milk is done add rice and stir till the rice is cooked. Add sugar. Stir. And Khajur gur and let it boil till the milk thickens. Serve cold.

Ingredients
1 kg fish - Hilsa/Ralse/Katla
50 gm mustard seeds, grind to
a paste with 3 or 4 chillies
100 gm mustard oil
2 big size onions
1 tbsp ground ginger
4 large whole green chillies
4 large whole red chillies
1 tbsp fresh green coriander leaves

Procedure
Wash fish and mix haldi, red chillies and salt. Heat mustard oil in a large pan and fry fish when the oil is hot. One at a time set it aside. In the same oil fry onions, ginger till brown. Fry a little whole mustard seed also (1 tbsp). Put in the ground mustard seeds and fry for some time. Add water (hot) let it sizzle for some time. Add salt to taste. Add the fried fish (semi-fried) one at a time. Add the green chillies, red chillies, green coriander leaves to the sauce. Add the extra oil. Heat for some time till the gravy is cooked and the oil separates. Garnish with green coriander leaves.

Ingredients
500 gm tomoto, cut small
1 tbsp ginger, cut into long slices,
4 red whole chillies
1/2 tbsp saunf; 2 or 3 tej pata
10 gm kismis
4 or 5 Khajur, cut into slices
4 or 5 dried apricots, cut into slices

Procedure
Heat oil (1 tbsp) in a saucepan. Add ginger/ red whole chillies/ saunf/ tej pata. When hot add the cut tomatoes, stir, and add sugar. Stir consistently till it is cooked. Add kismis and apricot slices to the mixture. Stir till the mixture becomes reddish in colour. Add 1 tbsp of lemon juice. Serve cold.