Lifestyle Desk: Fish, meat and spicy food should be eaten on the tenth day. On this day you can cook basanti polao, jhal sweet peshwari mutton and roe fish kalia at home. Recipe given by chef Afroza Khanam Mukta.

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Basanti Polao
Ingredients: Polao rice 500 grams, 1 carrot, half a cup of boiled butter dal, 1 tablespoon of ginger paste, salt to taste, half a cup of soybean oil, 2 tablespoons of powdered milk, 2 pieces of cardamom and cinnamon, 2 tablespoons of ghee.

Preparation: Heat soybean oil in a pan and add cardamom and cinnamon. Now add ginger paste, salt and water. When the water boils, add powdered milk, ghee. Now add washed rice. Cook covered. Then boil the cubed carrots, bute dal and stir and cook for 10 minutes with a lid. Shake it down.

Jhal Sweet Peshawari Mutton
Ingredients: Mutton 1 kg, curd 1 cup, ginger and garlic paste 1 tablespoon, cumin powder 1 teaspoon, Shahi Jiragura half teaspoon, chili powder 1 teaspoon, garam masala powder 1 teaspoon, onion chopped 1 cup, cashew nut batter 1 tablespoon, green chillies 10/12, tomato sauce 1 tablespoon, salt to taste, soybean oil half a cup and ghee 1 tablespoon.

Preparation Method: Cover with mutton, curd and all the powdered masala for 2/3 hours. Heat soybean oil in a pan and fry the onion until light brown. Stir well with the minced meat, open the lid and cook on low flame. If the meat is not cooked when grated, cover with a little water and cook until the meat is cooked. When the oil floats on the meat, simmer it with green pepper and tomato sauce for 10 minutes. When done, drain and serve.

Rui Fish Kalia
Ingredients: Roi fish 6 pieces, salt to taste, mustard oil ½ cup, cardamom and cinnamon, bay leaves, whole cumin seeds (for boiling), dry chillies 2, chopped onion ½ cup, onion paste 2 tbsp, turmeric-pepper - Half teaspoon of coriander powder, half cup of tomato paste, 1 tablespoon of cashew nut paste, 1 teaspoon of ginger and garlic paste, 5/6 green chilli slices, 2 tablespoon of chopped coriander leaves, half teaspoon of garam masala powder.

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Preparation Method: Wash the fish and fry until light brown with salt and turmeric. Heat oil in a pan and fry the chopped onions a little. Stir fry onion batter, cardamom and cinnamon, bay leaf, whole cumin seeds for 2 minutes. Grind well with tomato paste, ginger and garlic paste, turmeric-chili-coriander powder with little water. Now when it boils with half a cup of water, add almond batter, fried fish, green chillies, garam masala powder, coriander leaves and shake it.