Rossogolla or Rasgulla its best.

Ingredients:

1. Regular Milk:1 litre
2. Distilled White Vinegar:1 Tablespoon
3. Sugar: 2 Cup
4. Water: 3 Cups
5. Lime juice: ¼ teaspoon.
6. Flour: 2 Tablespoons
7. pinch of Soda
8. Pista Nuts Shaved: ¼ Cup
9. Rose water: ½ Tablespoon


How to make:
1.In a deep pan take milk and heat it over medium heat until it is about to boil. Add vinegar and stir well. Paneer will separate out. Drain off all the water and wash paneer with fresh water. Transfer the paneer in a cloth of about 1 foot size and twist it to drain out all the water and cover it with damp kitchen towel or plastic film wrap. Let it rest 15 to 20 minutes for binding to work.
2. Put the paneer in a bowl, add the flour and baking soda (optional) and knead with the palm of your hand to make it smooth and soft
3. Make small balls of paneer of about 1 inch size. Keep aside covered with a cloth.
4. Dissolve the sugar in the water and boil it over gentle heat to make a syrup.
5. Put the balls in half of the boiling syrup for 10-15 minutes over medium heat.The cooking time depends on the size of the ball. When the balls float to the surface, remove from heat.
6. Drain and put the rasgullas in the remaining syrup.
7. Add Rose water. Let it cool,Garnish with shaved Pista nuts. Put in refrigerator. Serve Chilled.

Fish Cury: East Indian Style

Ingredients:
2 tblsp lemon juice
mustard oil for frying
salt to taste
8 fish fillets
1 tblsp red chilli powder
4 red chillies whole
1 tsp mustard paste
1 tsp turmeric powder
4 green chillies slit
2 tblsp coriander powder
1 tblsp garlic paste 1 tblsp ginger paste
1 tsp mustard seeds 1 tsp onion seeds
1 bay leaf 1 tsp turmeric powder
2 cup onions chopped

The Simple Steps to Follow:
1.Clean and cut fish fillet, wash well, remove excess water and then marinate with limejuice, turmeric powder and salt. 2. Keep aside for 30 minutes.
3. Heat up a pan, mix in 1 tblsp oil, shallow fry marinated fish from both sides until slightly browned.
4. Take off and keep aside.
5. Heat up remaining oil, mix in mustard seeds, kalonji, whole dry red chillies and bay leaf, stir fry for a few minutes till seeds crackles, mix in ginger, garlic paste and stir fry again for a moment.
6. Mix in cut onion and stir fry until slightly brown in colour.
7. Mix in mustard paste, red chilli powder, coriander powder and turmeric powder, stir fry masala nicely until oil starts separating.
8. Adjust water and salt, bring to boil and then mix in shallow fried fish, put green chilli slits on top.
9. Stir fry on a slow flame until fish get cooked and oil starts floating on top of gravy.
10.Take off and decorate with green coriander leaves. and serv hot with hot Rice

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