Ingredients:

• 2 Cucumbers
• 2 Tomatoes 
• 1 Pineapple 
• 2 Apples
• 1 Ginger 
• 2 Lemons
• 100gms Pomegranate Kernels 
• 200gms Hung Curd 
• 50gms Roasted Peanuts 
• 50gms Allo Lachcha 
• 30gms Imli Chutney (optional) 
• 30gms Green Chutney 
• 10gms Chilli Powder 
• 20gms Roasted Jeera Powder 
• 1tsp Castor Sugar 
• Few sprigs Coriander 
• Salt (Senda Namak)

Prepareation:

1. Cut the cucumbers and pineapples into cylinders (1.5 inches), and core out the centers to make buckets. 
2. Halve the tomatoes and core them out to make buckets.
3. For the apples, cut out triangles and scoop out a pocket from the top side/side with the peel. 
4. Peel the pomegranate and separate the seeds.
5. Now store all these fruits and vegetable baskets in chilled water.
6. Prepare the filling for these baskets by whisking hung curd and sugar together. Add Jeera powder, chilli powder and salt to this.
7. Now, toss this Curd mixture with Pomegranate & Roasted peanuts. Your Filling is ready.
8. Stuff the chilled fruits/vegetables with  this filling.
9. Now top them with imli chutney, green chutney, aloo lachcha, lots & lemon juice as per taste.
10. Garnish with ginger julienne & Coriander sprigs.
11. Serve chilled.

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Preparation time : 1 hour 30 mints
Level : Medium

Firni Recipe in Urdu is really healthy recipe as traditional cooking recipes. It is very easy to prepare and gives you unique taste of Sweets & Cakes.

Ingredients :

• 3 cups milk
• 3 tbsp. rice washed and soaked in water for 2 hours
• 3/4 cup sugar
• 1 tbsp. almonds, blanched and slivered
• 1 tbsp. pistachois, peeled and slivered
• 3/4 tsp. cardamom powdered
• 1/4 tsp. kewra, saffron, or icecream essence as desired,
• silver foil (optional)

Preparation :

1. Grind rice to a fine, smooth paste, keep aside.
2. Put milk to boil. on high flame, in a heavy deep pan.
3. Slowly pour in rice paste, stirring continuously to avoid lumps.
4. Stir and cook till mixture is thick.
5. Add sugar, stir to dissolve
6. Mix cardamom in 1 tsp. cold milk or water, mix into mixture.
7. Mix in essence, pista and almonds, saving some for garnishing.
8. Pour mixture into a glass bowl or individual bowls.
9. Cool, chill till it looks set.
10. Garnish with silver foil and remaining chopp.

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Preparation time : 20 mints
Level : Easy

Hilsa fish mostly known as " Llish mach "in Bengals is a very popular fish among Bong..Amy kind of preparation with hilsa fish is a Bengali delicacy...every Bong's favorite and very close to heart...:)

Ingredients :

• Hilsa fish 5 or 6 pieces
• Mustard seed 3 tbsp
• Onion 1 piece finely chopped
• Green chili 4 
• Turmeric powder 1 tbsp
• Salt to taste
• Sugar ( optional very less if needed)
• Mustard oil

Preparation :

step 1 : Soak mustard in water for about an hour and then grind it into a fine paste.

step 2 : Clean the pieces of Ilish fish and placed it in a steel container box having lid.

step 3 : Add the mustard paste to the fish and then add chopped onion, turmeric powder, slitted green chilis, salt and little sugar and finally 2 tbsp mustard oil . Now mix the whole mixture so that the paste get mixed thoroughly with the fish. Now close the lid of the container.

step 4 : Heat a large pan and add about 4 cups of water. Now placed the steel container inside the pan . Cover the pan and let it cook in high flame for about 5 minute and then reduced the flame and cook for another 12 to 15 minute(Check the level of water inside the pan at regular interval it shouldn't get dried up).

step 5 : In case of Microwave preparation, mix whole ingredient including the fish in a microwave safe closed container. Close the lid and cook it in microwave for 8 to 10 minute.

step 6 : Serve hot with steam rice.

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Preparation time : 30 mints
Level : Easy

This easy one-pot meatless main gets its complex flavor from a combination of spices including coriander, cumin, turmeric, cayenne, and cinnamon. The spices marry in a rich, flavorful sauce that has a comforting, belly-warming appeal.....

Ingredients :

• 2 Tbs. canola oil 
• 1 large yellow onion, finely diced 
• 4 medium cloves garlic, minced 
• One 2-inch piece fresh ginger, peeled and finely grated (1 Tbs.) 
• 1 Tbs. ground coriander 
• 1-1/2 tsp. ground cumin 
• 3/4 tsp. ground turmeric 
• 1/2 tsp. cayenne 
• 1 Tbs. tomato paste 
• 2 cups lower-salt chicken broth or vegetable broth 
• 1 cup light coconut milk 
• One 3-inch cinnamon stick 
• Fine sea salt and freshly ground black pepper 
• 1 small cauliflower, broken into 1-1/2-inch florets (about 4 cups) 
• 1 lb. sweet potatoes, peeled and cut into 1-inch cubes (about 3 cups) 
• 2 medium tomatoes, cored, seeded, and coarsely chopped (about 1-1/2 cups) 
• 2 large carrots, peeled and cut into 1/2-inch-thick rounds (about 1 cup) 
• One 15-1/2-oz. can chickpeas, drained and rinsed 
• 4 oz. baby spinach (about 4 lightly packed cups) 
• 2 Tbs. fresh lime juice 
• 1 tsp. finely grated lime zest 
• 2 Tbs. chopped fresh cilantro 

Preparation :

1. In a 5- to 6-quart Dutch oven or other heavy-duty pot, heat the oil over medium-high heat. Add the onion and cook, stirring occasionally, until beginning to brown, 3 to 4 minutes. Reduce the heat to medium (or medium low if necessary) and cook until the onion is richly browned, 5 to 7 minutes more. Add the garlic and ginger; cook, stirring, for 1 minute to blend the flavors. Add the coriander, cumin, turmeric, and cayenne; stir for 30 seconds to toast the spices. Add the tomato paste and stir until well blended with the aromatics, about 1 minute.
2. Add the broth, coconut milk, cinnamon stick, 1 tsp. salt, and 1/4 tsp. pepper and bring to a boil. Reduce the heat to medium low or low and simmer for 10 minutes.
3. Add the cauliflower, sweet potatoes, tomatoes, and carrots. Raise the heat to medium high and return to a boil. Reduce the heat to medium low, cover, and simmer until the vegetables are tender, 20 to 25 minutes. Discard the cinnamon stick.
4. Stir in the chickpeas, spinach, lime juice, and zest; cook until the spinach has wilted, about 3 minutes more. Season to taste with salt. Serve garnished with the cilantro.

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Preparation time : 20 - 30 mints
Level : Easy

Ingredients :

• Basmati rice- 120gms.,
• Chopped carrot-200 gm.,
• Chopped potato-120gms,
• Chopped onion-120gms. Chopped peas-120gms.,
• Chopped French,
• Beans-120gms.
• Tejpatta / bay leaf-4 pc.,
• Salt- to taste.,
• Cloves- 8 pcs,
• Cardamom/elaichi-8 pcs,
• Cumin seed / jeera-2 tsp., 
• Oil-4 tsp / 20gm. 

Preparation :

1. Boil water, double the measure of rice in a large pan and boil it. When water boils, add the rice and cook in medium heat. 
2. Drain the starch and wash in cold water to remove starch thoroughly. 
3. Fry the cumin seed, bay leaf (tej pata) and let it sizzle. 
4. Add all the chopped vegetables (carrots, potatoes, peas, onion, beans) and fry well. 
5. Add salt according to taste. 
6. Add the cooked rice and mix well in low flame. Serve hot. 

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