Orange

scientific name is CITRUS × SINENSIS

• High content of Vitamin C, defending the body against germs & viruses, absorbing iron from food, preventing the body from anemia.
• Fiber content helps in maintaining healthy digestive system, reducing constipation.
• Content of Vitamin A & antioxidants helps in protecting the body against age-related macular degeneration (AMD).
• High content of water to keep the body hydrated and joints lubricated.

Step 1: Cut the dry fruits (golden raisins, cranberries, cashew nuts, dried apricot & almonds) into pieces.

Step 2: Take out some orange zest from the hard outer skin of the orange.

Step 3: Peel off the hard outer skin of the orange and separate the carpels (half of the carpels for pieces and other half for juice). Soak the dry fruits in orange juice for 10 minutes.

Step 4: Cut the rest of the carpels into pieces.

Step 5: Melt the butter in microwave for 15 seconds. Keep the bowl aside.

Step 6: Mix melted butter (room temperature), jaggery, milk & cinnamon powder and prepare a smooth liquid paste.

Step 7: Mix all purpose flour, baking powder, baking soda & salt. Strain the mixture in a strainer for 2 times.

Step 8: Whip 2 eggs in mixer-grinder.

Step 9: Mix whipped eggs, vanilla & butter mixture. Add flour mixture in small amounts and mix properly each time. Add soaked dry fruits, orange zest & pieces and move the batter smoothly.

Step 10: Prepare the cake mould with baking paper.

Step 11: Pre-heat OTG: temperature 200; baking option; timer 30

Step 12: Grease with butter. Pour the batter in the cake mouls.

Step 13: When the OTG timer reaches 20, insert the cake mould and reduce the temperature to 150.

Step 14: When the OTG turns off automatically, rest for 15 minutes.

Step 15: Take out the cake. Test the cake with a tooth-pick.

Step 14: Enjoy the Orange Jaggery Cake.

Thukpa is a kind of noodle soup, which is popular in different Himalayan regions, especially Nepal, Bhutan, Sikkim, Kalimpong and other such places. It originated in Tibet. Here, this dish is cooked with eggs, green capsicums, cauliflowers, carrots, mushrooms & other ingredients.

Wheat

scientific name is TRITICUM

• Rich source of Carbohydrate, helping in the production of energy.
• Contains protein, which is essential for building and repairing muscles.
• Contains fibers, which help in preventing constipation & healthy gut.

Both Soy Sauce & Soya Sauce are the same liquid condiment of Chinese origin. Soy Sauce is spelled in American English, whereas, Soya Sauce is spelled in British English.

Green Bell Pepper

also known as Green Capsicum (sometimes Capsicum)

Thukpa Paste

Garnishing Oil

Step 1: Place the wok on high flame and pour 1L boiling water. Add 1 tsp salt.

Step 2: Add flat noodles.

Step 3: When the noodles start to cut by fingers, strain them in flowing water and wash them.

Step 4: Pour cold water.

Step 5: Drizzle with sesame oil.

Thukpa Paste

Step 1: Chopped ginger, coriander stems, garlic cloves tomatoes, onions & green chillies are grinded in a mixer-grinder.

Step 2: Thukpa Paste ready.

Garnishing Oil

Step 1: Turn on the gas and place the frying pan in high flame. When the frying pan is hot enough, turn the flame low.

Step 2: Pour 2 Tbsp sesame oil (1 Tbsp at a time). Now, turn off the gas.

Step 3: Add minced garlic and saute.

Step 4: Add sesame seeds & chilli flakes.

Step 5: Turn on the gas.

Step 6: When aroma starts to come, pour soy sauce and mix them properly.

Step 7: Garnishing Oil ready.

Egg Preparation

Step 1: Place a frying pan on the flame. Add some water.

Step 2: When the water starts to boil, pour the eggs one-by-one.

Step 3: Pour a little bit of lime juice.

Step 4: Poach ready.

Final Process

Step 1: Turn on the gas and place frying pan on high flame.

Step 2: Pour sesame oil. Add black pepper, minced ginger, garlic and green chillies. Saute for 1 minute.

Step 3: When aroma starts to come, pour the Thukpa Paste.

Step 4: Mix properly and fry, untill the water of the paste evaporates.

Step 5: Add cabbage & cauliflower. Stir them.

Step 6: Place a bigger wok on the flame. Pour some oil.

Step 7: Shift all the ingredients from the frying pan to the bigger wok.

Step 8: Add chopped carrots and beans. Stir fry for sometime.

Step 9: Add chopped mushrooms, red bell pepper, yellow bell pepper & green bell pepper. Saute a little bit and don’t allow the colours of the vegetables to change.

Step 10: Pour hot seasoning water from the frying pan to the bigger wok.

Step 11: Add a little bit of lime juice.

Step 12: Add the mixture of cornflour, soy sause & water. Also add noodles and chopped fresh coriander leaves. Mix smoothly.

Step 13: Thukpa ready.

Pomfret Fish

scientific name is PAMPUS ARGENTEUS

• Contains Omega-3 Fatty Acids, which helps to reduce bad cholesterol and improves blood circulation.
• Content of vitamin B complex & DHA supports cognitive function, memory and brain cell regeneration.
• Content of some minerals, like calcium & phosphorus helps to strengthen bones & teeth.
• Good source of vitamin D, which helps in calcium absorption and bone health.

1st Marination

2nd Marination

Homemade Garam Masala

Step 1: Make 2/3gashes on both the sides of the fishes.

Step 2: Wash the pomfrets in running water. Dip in lime water for 2 minutes.

Step 3: Again wash in fresh running water and keep in a strainer for 10 minutes to drain out the excess water.

1st Marination

Step 1: Apply the ingredients of 1st Marination one-after-the-other to both sides of the fishes.

Step 2: Rest the marinated fishes in the refrigerator for 15 minutes.

2nd Marination

Step 1: Grind the ingredients of homemade garam masala in a mixer-grinder.

Step 2: Mix throughly the ingredients of 2nd Marination with garam masala.

Step 3: Apply the mixter on both sides of the fishes.

Step 4: Rest in room temperature for 10 minutes.

Frying

Step 1: Gas on and place the frying-pan on high flame.

Step 2: When the frying-pan is hot enough, turn the flame low. Pour some vegetable oil.

Step 3: Coat both sides of the fish properly with bread crumbs. Place the fish on the hot frying-pan.

Step 4: Fry both sides of the fish equally in medium flame.

Step 5: When brownish colour appears on the fish, keep it on a separate plate.

Step 5: Serve Pomfret Tawa Fry with onions & raita.

generally people use Kola Pata [Banana Leaves] (not edible) in this preparation, but, i am using Lau Pata [Bottle Gourd Leaves] (edible) in this preparation

Bhetki Fish

scientific name is LATES CALCARIFER
also known as ASIAN SEA BASS in English

• Good source of protein, essential for muscle growth & repair.
• Contains Omega-3 Fatty Acids, helping in the reduction of inflammation & blood pressure, along with the decrease of the risk of heart diseases.
• Contains Vitamin D & B12, contributing to strong bones.

Lau Pata

scientific name of Lau is LAGENARIA SICERARIA
also known as BOTTLE GOURD in English

• Contains dietary fibers, preventing from constipation and soothing digestive system.
• Contains water, which helps in keeping the body hydrated.
• Low in calories, helping in weight-loss.

1st Marination

2nd Marination

Here:

Leaves are referred to Lau Pata

Fish Pieces or Fish Fillets are referred to Bhetki Fish Fillets

Step 1: Cut the leaves from the stem and keep them on a separate plate.

Step 2: Wash the fish fillets cautiously in water.

Step 3: Prepare lime water with lime juice and tap water. Dip the fish fillets in lime water for 5 minutes.

Step 4: Drain out lime water. Wash the fish fillets in fresh running water. With light pressure of 2 palms, squeeze out water from the fish fillets. Keep the fish fillets in a strainer for 10 minutes to drain out the remaining water.

Step 5: Prepare a mixture of water and turmeric powder. Soak the leaves in the mixture for 2 minutes.

Step 6: Wash the leaves in running water and keep in a strainer to drain out the remaining water.

Step 7: Organize the leaves separately one-by-one on a separate plate.

1st Marination

Step 1: Mix salt, turmeric powder & red chilli powder. Cover the fish fillets with the mixture.

Step 2: Grease with lime juice and rest for 10 minutes.

2nd Marination

Step 1: Prepare a paste with the mixture of yellow mustard seeds, brack mustard seeds, chillies, garlic cloves, salt, mustard oil, coconut powder & some water, in a mixer-grinder.

Step 2: Cover the marinated fish fillets with the paste.

Step 3: Grease with mustard oil and rest for 10 minutes.

Wrapping

Step 1: Place a marinated fish fillet (covered properly with the paste) on a leaf. Place a chilli and pour some oil on the marinated fish fillet. Cover the whole thing with the leaf and cut the stem part.

Step 2: Double wrap with another leaf & tie the whole thing with a thread.

Step 3: Cover each wrapped pieces with aluminium-foil.

Process 1

Step 1: Preheat OTG [temperature: 150; bake option; timer: 30]

Step 2: Prepare the baking tray with the aluminium-foil wrapped fish pieces and a small bowl of water.

Step 3: When timer reaches 20, put the tray in the OTG.

Process 2

Step 1: Place the wok on high flame. Pour hot water and little bit of oil.

Step 2: When water starts to boil, place a strainer on it and keep the aluminium-foil wrapped fish fillets on it.

Step 3: Cover with a lid at medium flame for 20 minutes.

Final

Step 1: After 20 minutes, paturies from both the processes are checked. They are nicely baked. 

Step 2: In Process 2, turn off the gas and cover with lid for 10 minutes.

Step 3: After 10 minutes, serve the paturies (from both the processes) with hot rice.

Brinjal

scientific name is SOLANUM MELONGENA
also known as BEGUN in Bengali

• Contains fiber, potassium, and antioxidants, contributing to healthy blood pressure & cholesterol level, reducing the risk of heart disease.
• High content of fiber & antioxidants improves insulin sensitivity and blood sugar level.
• Contains some special antioxidants (Nasunin), which supports healthy immune system. 
• Contains manganese and copper, which helps in bone density and strength.

Step 1: Shave off the thorns of the brinjal. Keep the green stem of the brinjal to ½ inch. Cut 2 slits in the form of a plus or cross, keeping one end fixed. Wash the brinjals in running water.

Step 2: Prepare the minced masala by grinding groundnut, peeled garlic cloves, green chillies, black peepers, green cardamom, cinnamon, coriander powder, cumin powder, salt & some vegetable oil in a mixer-grinder.

Step 3: Open each slitted brinjals and insert the minced masala into each slitted brinjals. Keep the leftover minced masala for cooking.

Step 4: Turn on the gas and place the wok on high flame. When the wok is hot enough, turn the flame low and pour vegetable oil. When the oil is hot enough, add the brinjals one-by-one. Flip & fry them in low flame. Cover with lid for 10 minutes. When the colour of the brinjals change & turn semi-soft (not melt), separate them from the wok.

Step 5: In the same oil, add panchphoron, dried red chillies, bay leaves, cloves, mustard seeds & curry leaves. Saute them and, when aroma starts to come out, add hing, chopped onions & whole peeled garlics. Fry the onions & garlics. After 1 minute, add organic juggery powder & salt.

Step 6: When the colour of the onions change to light brown, add chopped tomatoes. Saute & cover with a lid for 2 minutes.

Step 7: After 2 minutes, open the lid and add the leftover minced masala, red chilli powder, Kashmiri Mirch Powder & turmeric powder. Saute the whole thing. Add water of the masala. Sprinkle chopped fresh coriander leavesand mix thoroughly.

Step 8: Add the semi-soft brinjals. Saute & mix thoroughly with the other ingredients. Cover with lid for 5 minutes.

Step 9: After 5 minutes, open the lid and add some slitted green chillies for aroma. Turn off the gas and rest for 5 minutes.

Step 10: Serve the brinjal masala with rice, roti, paratha or puri.

Amla

scientific name is PHYLLANTHUS EMBLICA
also known as AMLOKI & INDIAN GOOSEBERRY

• High Vitamin C content, helping in body immunity, healthy skin & hair.
• Contains antioxidants & minerals, which helps to lower cholesterol, maintain blood pressure, potentially improve memory and cognitive function.

Step 1: Wash amla in running water and rest for sometime.

Step 2: Turn on the gas and place the wok on it. Pour boiled water and put strainer on it. Put amla on the strainer and cover with lid for 10 minutes.

Step 3: After 10 minutes, open the lid and check that cracks appear on the body of amla. Then replace the strainer from the wok to a place to cool down amla.

Step 4: After cooling down, cut the amla into pieces and throw away the amla seed. Dry amla pieces in OTG.

Step 5: During this time, dry the green chillies & peeled garlic cloves in light sunlight. Separate the stems from the green chillies carefully.

Step 6: Turn on the gas and place the frying-pan on high flame. Add yellow musterd seeds, black mustard seeds, cumin seeds, coriander seeds, panchphoron, fennel seeds & ajwain seeds. Stir carefully untill the mixture starts to pop.

Step 7: When the mixture starts to pop, turn off the flame and keep it at rest for cooling the mixture.

Step 8: When the mixture is cold enough, pur it in a mixer jar and start grinding, turning it into a minced masala.

Step 9: Turn on the gas and place the frying-pan on it. Pour organic mustard oil and and heat oil in high flame.

Step 10: After heating the oil, turn off the flame.

Step 11: When both oil & amla cools down, add the amla pieces to the oil, along with other ingredients (peeled garlic cloves, green chillies, grinded masala, Kashmiri Mirch Powder, red chilli powder, turmeric powder & salt). Mix everything gently.

Step 12: Cover with lid and rest for 3 hours. After 3 hours, pour it in a jar and start keeping it under sunlight for days.

Step 13: Amla Pickle ready.

Turkey

scientific name is MELEAGRIS

Bird | Omnivore | White Meat

• Good source of protein, helping in building & repairing of tissues, supporting muscle growth.
• Contains Vitamin B (especially B3, B6 & B12), which are essencial for energy production, nerve function and red blood sell formation.
• Contains selenium & zinc, which play a vital role in supporting healthy immune system.
• Contains phosphorus & other such minerals, strengthing the bones & teeth.
• Contains essential nutrients for growing children, supporting their overall growth & development.

Turkey Meat Pieces: 500 gm

1st Marination

2nd Marination

Mushroom Butter Fry

Stir Fry Broccoli

Stir Fry Capsicum

Step 1: Wash the turkey meat pieces in running water. Then keep in lime water for 5 minutes. Then keep in strainer for 1 hour to dry the meat pieces.

Step 2: Separate the turkey meat pieces from the strainer to a different container and marinate for the first time with 1 tsp salt, 1 tsp Kashmiri Mirch Powder & 1 Tbsp lime juice. Mix the ingredients with the turkey meat pieces. Rest for 20 minutes.

Mushroom Butter Fry

Step 1: Turn on the gas in high flame and place the frying pan. Put mushrooms in the frying pan and add peeled garlics.

Step 2: After few seconds of stirring, add 1 tsp butter and saute in high flame.

Step 3: Turn the gas flame low and add ¼ tsp salt. Mix properly and saute.

Step 4: Mushroom Butter Fry ready.

2nd Marination of Turkey Meat Pieces

Step 1: Add 1½ Tbsp garlic paste, 1 Tbsp ginger paste, 1 Tbsp Kasuri Methu with green chilies paste, 2 Tbsp curd and 1 Tbsp Kashmiri Mirch paste. Mix everything perfectly.

Step 2: Add ½ tsp + 2 Tbsp melted butter. Also add ½ tsp salt. Massage the turkey meat pieces with the ingredients.

Step 3: Rest for 1 hour.

Roast In OTG

Step 1: Preheat OTG for 20 minutes.

Step 2: When OTG is ready, place the tray, containing the marinated turkey meat pieces, in the OTG. Timer: 30 minutes

Stir Fry Broccoli

Step 1: Turn on the gas to high flame. Add 1 Tbsp butter.

Step 2: Add chopped garlics.

Step 3: When aroma starts to come, add broccoli.

Step 4: Add ¼ tsp salt and mix properly.

Step 5: Turn off the gas. Stir Fry Broccoli ready.

Stir Fry Capsicum

Step 1: Turn on the gas to high flame. Add 1 Tbsp butter.

Step 2: Add green capsicum pieces.

Step 3: Add ¼ tsp salt and mix properly.

Step 5: Turn off the gas. Stir Fry Capsicum ready.

Final

Step 1: After OTG turns off automatically, take out the tray and brush melted butter on the roasted turkey meat pieces.

Step 2: Serve with Stir Fry Broccoli, Srie Fry Capsicum, Home-made Coriander Chutney & Mushroom Butter Fry.

Cocoa

scientific name is THEOBROMA CACAO

• Contains phenylethylamine and tyramine, which helps in regulating & improving mood, sleep & appetite.
• Contains flavanols, which can help in developing new blood vessels & neurons in areas of brain associated with learning & memory.
• Contains theobromine, which can help reduce inflammation and protect against heart disease.

It is said that higher consumption of chocolate leads to lower risk of heart disease.

Step 1: Mix the dry ingredients (sugar, coffee powder, cocoa powder, baking powder, baking soda, salt & flour) properly with a spatula.

Step 2: Strain the mixture with a strainer. Again mix properly with a spatula.

Step 3: Whip 4 eggs and keep it in a separate bowl. Add butter & vanilla. Mix properly.

Step 4: Pre-heat OTG for 10 minutes.

Step 5: Pour the mixture of 4 whipped eggs, butter & vanilla in a large container. Now, add the mixture of dry ingredients to it in small amounts. Each time, mix properly with spatula.

Step 6: In a separate bowl, prepare a mixture of water & milk. And pour the mixture in the large container, containing the mixture of dry ingredients, 4 whipped eggs, butter & vanilla. Mix the whole thing properly with a spatula.

Step 7: After the batter is ready, grease the baking tray with butter. Pour the batter in the baking tray.

Step 8: Tap the baking tray gently. Then, add cashew nuts, which are cut into halves.

Step 9: Set the pre-heated OTG: Temperature – 180°C & Timer – 25 to 30. Place the baking tray in the OTG.

Step 10: After OTG turns off automatically, wait for 10 to 15 minutes. After that, take out the baking tray and keep it in room temperature for 20 minutes.

Step 11: Test the batter with a pick and, after testing perfect, separate the chocolate butter cake from the baking tray and keep it on a plate.

Step 12: Serve the delicious chocolate butter cake.

Rabbit

scientific name of Rabbit is ORYCTOLAGUS CUNICULUS

Mammal | Harbivore | White Meat

• Rich in lean protein & low fat.
• Rich in Vitamin B (including vitamin B12), Vitamin E & Selenium.
• Good source of iron, which helps in making healthy blood.
• Low in saturated fat and cholesterol.

Marination

Noodles Garnishing

Chow Mein Sauce

Step 1: Clean the rabbit meat in running water. Prepare lime water with lime peel (just squeeze the lime peels in fresh water). Then soak the rabbit meat in lime water for 5 minutes.

Step 2: Separate the meat from lime water and wash it in clear water. Then press the meat lightly between 2 palms to drain the extra water. Finally, drain out the remaining water from the rabbit meat through a strainer for 10 minutes.

Step 3: Poke the surface of the rabbit meat with a fork to create tiny holes.

Step 4: Now, marinate the meat with black pepper powder, salt, olive oil, vinegar & soy sauce. Rest for 30 minutes.

Step 5: Turn on the gas and place the frying-pan in high flame. Pre-heat the frying-pan and add butter. When the butter starts melting, add minced onions. Cook & stir the minced onions. Then, add minced garlics & green chillies and stir continuously.

Step 6: When aroma starts to come, add the marinated rabbit meat and mix properly. Then, add ginger paste & tomatoes and saute properly. Cover with a lid for 5 minutes.

Step 7: Open the lid. When the juice of the meat has come out and the meat is semi-soft, add 2 Tbsp hot water and mix properly. Now, cover the lid for 5 minutes in low flame.

Step 8: Open the lid. When the meat is perfectly boiled, add black pepper powder & salt. Mix properly. Rabbit meat is ready.

Chow Mein Sauce

Step 1: Pour vegetable oil in hot pan. Add ginger paste and saute. Add finely chopped tender coriander stems and stir fry.

Step 2: Add vinegar, soy sauce, tomato ketchup, schezwan sauce, green chili sauce & red chili powder (optional) and mix thoroughly. Saute deeply. 

Step 3: Chow mein sauce ready.

Noodles Garnishing

Step 1: Turn on the gas and place the big frying pan in high flame. Pour ½ cup oil.

Step 2: Add minced garlics, minced green chillies and saute. When aroma starts to come, add fresh muchrooms. Now, add cabbage, beans & carrot and saute. Cover the lid for 2 minutes.

Step 3: Open the lid and saute the vegetables. Add onions and saute in high flame. Also add capsicum and stir fry. Add ½ cup chow mein sauce & 4 Tbsp hot water. Saute in high flame.

Step 4: Now, add boiled wheat noodles. Mix the noodles with the vegetables. Then, add spring onions & minced coriander leaves and mix thoroughly.

Step 5: Noodles garnishing ready.

Final

Step 1: Add cooked rabbit meat with the noodles in low flame.

Step 2: Pour little amount of hot water in the remaining rabbit meat masala. Add it with the noodles to make it juicy.

Step 3: Tasting awesome. Rabbit meat noodles ready.