Ingredients:
1/2 kg boneless filets of pomfret,
1/4 kg onion, grated
100 gm garlic paste
100 gm ginger paste
Little green chilli paste to taste

Preparation:
Saute the ingredients in 1/4 cup oil till the oil separates. Hang 2-1/2 cups dahi in a cloth till it gets reduced to 1-1/4 cups, retaining the liquid separately. Boil 4 cloves, 4 elaichi, 2 bits cinnamon and tej patta in the dahi water till it gets slightly reduced, then strain and retain this liquid.

Now combine the dahi, the sauteed masala, the liquid, 1 tablespoon sugar and 1/4 cup raisins, beating with a wooden spoon. Grease a baking dish. Cut the fillets in half and layer them with this mixture till all the fillets are covered. Garnish with whole green chillies. Cover the dish with foil and bake in a hot oven for about 20 minutes or microwave on high for 8 minutes covered with paper.

Cold Cucumber soup for 4

Saute an onion in very little oil with a few leaves of spinach, add half a chopped cucumber and 1 cup chicken stock (use a soup cube) and boil till the cucumber is soft. To this add 1 more cup chicken stock, 1 cup cooked masoor dal and 1 cup milk. Blend in a blender and chill. Served cold. Garnish with cream and 1/2 grated cucumber.

Tomato Tok for 4

Blanch 1/2 kg firm red tomatoes in boiling water, peel and cut into chunks. Splutter 1 teaspoon kalonji seeds in 2 tablespoons hot oil and add 2 teaspoons ginger paste. Sautee and add finely chopped green chillis, 1 teaspoon of Kashmiri mirch and the tomatoes. Cook till thickish, then add 1/2 teaspoon salt and 2 tablespoons sugar and a handful of raisins. Cool and garnish with coriander leaves.

Olive Oil dip

Steamed whole Peas

This can only be had for the two months when the peas are tender, green and sweet. Bring 2 cups of water to a brisk boil with a teaspoon of salt and a pinch of soda. Plunge 1/2 kg of whole unshelled peas into the water, stir once and let it simmer in an open pan till the shells are just beginning to open. Drain thoroughly and toss with butter, 1 teaspoon of sugar and a few mint leaves. Eat with you fingers pulling each pod between your teeth.

Begun Bhaja