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Tomator Tok /Tomato Tok Ingredients: Ripe tomatoes - 4

Chopped onions - 2 table

spoons

Chopped garlic - 1 teaspoon Ginger paste - ½ teaspoon Panchforon (a mixture of fennel,

mustard, fenugreek, cumin and black cumin)

- ½ teaspoon Bay leaves - 1 Sugar - 1 teaspoon Salt - 1 teaspoon Oil - 2 tablespoons Preparation:

Wash and cut the tomatoes into

small pieces. Boil the pieces with ginger and salt in 4 cups of water.

Once the tomatoes become soft, stir the mix thoroughly into a thick

paste. In a separate pan, heat the oil and brown the onions and gar-

lic. Add in the panchforon and bay leaf, and fry for another minute.

Add all the ingredients from the pan into the tomato mix. Stir in

the sugar and let it simmer for an-other 2 to 3 minutes. Serve hot.

Tomator Tok / Tomato Tok

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Ingredients: Hilsha/Ilish fish 5 or 6 pieces Mustard seed 3 tbsp Onion 1pc (finely chopped) Green chili 4 to 5 Turmeric powder 1 tsp Salt (as per taste)

Sugar (as per taste) Mustard oil

Preparation : Soak mustard in water for about an hour and then grind it into a fine paste. Clean the pieces of Ilish fish and placed it in a steel container box having lid. Add the mustard paste to the fish and then add chopped onion, turmeric powder, slitted green chilies, salt and little sugar and finally 2 tbsp mustard oil mustard oil. Now mix the whole mixture so that the paste get mixed thoroughly with the fish. Now close the lid of the container. 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 min-ute 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).In case of Micro-wave 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. Serve hot with steam rice.

Sorshe Hilsa

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Doi Ilish/ Dahi Hilsa

Ingredients Ilish machh (Hilsa fish) - 500 grams Doi- 200 grams

Mustard oil- 150 grams Ginger paste- 1 tsp Turmeric powder- 2 tsp Mustard seeds- ½ tsp Green chilli- 8 pieces Salt- to taste

Marinating Preparation: Wash the Ilish fish pieces. Mix turmeric powder and salt thoroughly and keep it aside for 10 minutes.

Preparation: Grind the mustard seeds with a pinch of salt and a green chilli with some water to make a thick paste. Heat oil in a frying pan for 2 minutes. Add rest of the green chil-lies in it after slicing vertically. Then add the ginger paste to the oil and stir fry for 2 minutes. Make a thick paste of the tur-meric powder with little amount of warm water. Then add to the pan while stirring continuously. Add 250 ml of warm water and salt to taste. When the curry will start to boil, add the Ilish fish pieces in it. Pre-pare a mixture of the doi (dahi/curd), ½ tsp turmeric powder and mustard paste. Add this mixture to the pan when the fish pieces become tender. Be careful that the mixture should be added evenly. When the curry starts boiling again, re-move it from the flame.

Tips Traditionally this preparation is done with the raw Ilish fish pieces. But if you don’t like the smell, fry the pieces lightly in low heat.

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Ingredients:

3-4 Japanese eggplants 1 teaspoon turmeric powder 2 onions, sliced finely 3 teaspoons cumin seeds 8 oz plain yogurt a little water 1.5 teaspoons salt pinch of chilli powder pinch of garam mashla pinch of ground corriander Oil for frying

Preparation:

Cut the eggplants into 1/2 inch thick slices. Rub the turmeric powder and 1 teaspoon of salt on the slices of eggplant, allow to sit for about 10 minutes. Heat oil in a skillet of fry pan and fry the eggplant slices until brown on both sides and cooked (just as you would for begun bhaja). Set aside. Now fry the sliced onion on medium-low heat until golden brown (8-10 mins). Set these aside too. Roast the cumin seeds, al-low them to cool and them crush them or grind them into a powder. Add the rest of the salt and the cumin to the yo-gurt and beat it, adding a little water (about 4 Tablespoons) to it to make it considerably thin-ner. When it is uniformly mixed set aside. Now take a serving dish and arrange the fried eggplant and onions in alternating layer (it is nice if you start with a layer of egg-plants and finish with a layer of onions on top). Pour the di-luted yogurt mix on top of the dish evenly. Garnish with chili powder, coriander powder and garam mashla, green corianda Serve chilled.

Doi Begun