Ingredients 

Prawn / Shrimp:1 lbs
Cup Coconut Milk: 1 cup
Medium Size Onion: 1 nos
Ginger Paste: 1 tbsp
Slitted Green Chili:4
Red Chili Powder:1 tsp
Bay Leaf:2 nos
Sugar:2 tsp
Turmeric powder:1/2tsp
Whole Cardamom:2 nos
Cinnamon:1/2 "
Whole Cloves:4 nos
Cooking Oil:50 gms
Salt to taste.
Method

Wash and dive in the prawns. Rub some turmeric powder and add salt and turmeric on the prawns and keep aside. Chop the onions. Crush cardamom, cinnamon and cloves in a mortar and pestle. Heat oil and fry onions to a light brown. Add the garlic and ginger paste, bay leaf, red chilli powder and fry for about 5 - 7 minutes. Add the prawns and fry along with the spices for a few minutes. Add coconut milk, sugar, salt and the ground spices (cardamom, cinnamon and cloves). Cover the vessel and simmer in medium heat for about 10 minutes. Add  green chillies. Close the cover for another 10 minutes. Serve hot with rice.

KOMOLA BHOG

Ingredients

One Gallon whole milk
Half a gallon of Buttermilk
Suji - two tea spoon fulls (available in any Indian/Pakistani Grocery store)
Khoa (concentrated milk - also available in any Indian/Pakistani Grocery store)
Orange Extract (available in all American Grocery stores)
Orange Food Color (also available in any Indian/Pakistani Grocery store)
Sugar

(For making 32 komolabhogs of medium size)

Method

The paneer dough.

Pour one Gallon of whole milk in a stockpot and mix a pinch of Orange
food color. Add one bottle of orange extract o the mixture and bring
it to boil. Then add half Gallon of buttermilk while stirring the
mixture continuously. This will curdle the milk.  Strain the curdled
milk through a fine muslin cloth and hang it (for about two hours) to
drain the excess water.  Knead the paneer mass with two-tea spoon full
of suji until oil comes out of the mass. Roll the paneer into
small balls with a little khoa in the center.
 
The syrup.

In a stockpot, add 3 cups of sugar to nine cups of water and bring it to boil.

The Komolabhog.

In the boiling sugar mixture, add the paneer balls and let it boil in
high heat for about 15 mins. Then lower the heat and boil it for 15
more minutes.

LOBONGO LOTIKA

Ingredients:

Maida - 2 cup

Water - less than 1/2 cup

Kheer - 200 g

Cloves -  as many as the number of lobongo lotikas

White Oil - 1/4 cup (for dough)

Oil - 1 cup (for frying)

For Syrup:

Sugar - 2 cup

Water - 1/2 cup

Kheer Filling:

1. In a kadhai take kheer. On low heat stir into a tight dough (ABOUT 2 min) and remove from heat.

Preparing Lobongo Lotika:

1. Take maida in a bowl. To it add oil and mix well for 3-4 min.
2. Then add water to make it into a tight dough. Knead well for 5 min. Make sure the dough is not loose. Keep aside covered for 15 minutes.
3. Divide into about 20 balls. Using a rolling pin, flatten the balls into round thin pancakes
4. Put 1 tsp kheer filling onto the center
5. Fold the two sides so that they overlap 
6. Flip to the other side and fold the remaining open sides so that they partially overlap
7. Stick cloves to the edges as shown to seal the folds.

Cooking procedure:

1. Heat oil in kadai till medium hot.
2. Add the prepared lobongo lotika to oil and fry on slow heat.
3. Remove when brown and keep aside. Drain excess oil by keeping the fries on butter paper
4. In a separate pan mix sugar and water and heat. On high heat after about 2-3 minutes the syrup thickens and becomes sticky.
5. When white bubbles start to show from bottom immediately add the fried nimki/crackers and stir constantly on low heat so that all crackers are coated. Turn off heat after 15-30 secs.
   
   

INGREDIENTS.

*Ol kopi 4 with greens.

* Paneer ( cottage cheese) 300 gms 
*Curd 50 gms 
*Hing ( Asafoetida) 1/2 tsp in 1 tbsp water.
* 2 Cardamom, black cardamom, Clove and 1 inch Cinnamon, 1 level tsp cumin
* Dry Ginger powder 11/2 level tea spoon ( fresh ginger is not used )
* Fennel Powder(mouri) 1 heap tbsp. ( freshly ground) 
* Mustard Oil 2 tbsp.
* Kashmiri red chili powder 1 tbsp. 



METHOD
Cut paneer into pieces and dip fry to light brown Keep aside.
Cut Ol Kopi into slices and half them
If you are using greens, chop them into  pieces.
Heat oil in a thick bottom pan, remove from heat and  add the Hing  and cover immediately. Add the whole garam masala, cumin and return to heat.
Add the Ol Kopi and soute for 2-3 minutes.
Add 1 tbsp curd and stir fry until the oil appears. Repeat with balance curd, 1 tbsp at a time.
Add red chili powder and mix. 
Add salt and dry ginger powder and mix. Add 1/2 cup of water , cook covered. 
When the Ol kopi becomes soft or gets cooked, add the Paneer and Fennel powder. Mix well and simmer for 2-3 minutes.
The gravy is generally thin or slightly thick. Eat with rice, Roti or paratha

Luchi

Wheat Flour	500 gm
Refined oil or ghee	2 tbsp
Salt to taste
Warm water to knead the flour
Oil to fry Method Knead 500gms of flour, 2 tablespoon of oil & salt according to taste with warm water Make small doughs. Flatten them into round circular form. Fry them one by one.  Serve hot with other side dish.