Indian style chicken manchurian

Ingredients:

For chicken fry:

Boneless chicken breasts or thigh 1/2 lb cut into bite size pieces.
1 egg
Ginger & garlic paste 1tbsp
Salt & pepper as per taste
Cornflour 1/2 cup
Pinch of baking powder
1 tbsp soya sauce
Vegetable oil for deep frying

For manchurian sauce:

Chicken stock 2 cups
Coriander leaves chopped 1/2 cup
Soya sauce 2 tablespoons
Chili garlic sauce 2 tablespoons
4-5 green chilis chopped
Crushed black pepper
Chopped spring onion 1/2 cup
Ajinomoto 1 teaspoon
2 tbsp of cornflour dissolved in 1/4 th cup of water.
1/2 tsp of sugar
Chopped ginger & garlic 2 tablespoons
Salt as per taste
Vegetable oil 2 tablespoons

Recipe:

Make a batter of egg,cornflour,baking pwd,salt,pepper,soya sauce & ginger garlic paste and add the chicken pieces to it and keep the mixture for 1hr.After 1hr heat oil in a frying pan and deep fry the marinated chicken pieces till golden brown and keep aside.
Now heat 2 tbsp of oil in a pan and add the chopped ginger ,garlic,chili and fry till they lightly change color.Now add the chopped spring onion and saute and add chopped coriander and fry for a min.
Reduce heat and add soya sauce,chicken stock,sugar,salt,pepper,ajinomoto and bring it to boil.Now add the cornflour mixed water and cook for 2-3 mins.Add the fried chicken and chopped spring onion & cook for 1-2 mins and serve hot.

Tip:If you want manchurian as appetizer reduce the quantity of chicken stock and cornflour used in the sauce.

Indian style creamy chicken sandwich

Ingredients:

1.Boneless chicken boiled & grind 1 cup
2.Whipping cream 1/2 cup
3.Mayonnaise 1/2 cup(you can use olive oil mayonnaise)
4.Freshly grind black pepper 1tsp
5.Chopped iceberg lettuce 1/2 cup
6.Chopped spring onion 1/2 cup
7.Sandwich bread 6-8 slices (white/brown)
8.Butter or margarine

Recipe:

Take a bowl and combine fresh cream & mayonnaise together.Add boiled grind chicken and mix it well.Now add black pepper,chopped lettuce,spring onion and mix very well.Cut the edges of breads and apply the butter all over the slices.Now place 2 slices of bread and spread the chicken mixture over the slices and then cover with another buttered slice of bread.Cut diagonaly into 2 pieces and serve with ketchup.

Dal makhni/Kaali dal dhaba style

Ingredients:

1.1 cup of whole black urad dal(find in an Indian grocery store) soaked for 8-10hrs or overnight & then boiled for 30-45 mins
2.Handful of chana dal soaked for 1hr.
3.Ginger garlic paste 2 tbsp
4.2 large tomato boiled & pureed
5.1/2 tsp of turmeric pwd
6.Red chili pwd 1/2 tsp
7.Coriander pwd 1tbsp
8.Whole jeera/cumin 1tbsp
9.Kasuri methi 2tbsp
10.Chopped coriander leaves for garnishing
11.4 tbsp of butter
12.Vegetable oil
13.Garam masala pwd 1tsp
14.Salt
15.Cream 1/2 cup

Recipe:

1.Heat oil in a pan and add whole cumin and saute for a while.
2.Add ginger garlic paste & turmeric pwd and fry for 1 min and then add the tomato puree.
3.Cook the masala till the tomato very well cooked.
4.When the puree comes to a boil add chili pwd,coriander pwd & salt & cover it with a lid & let it cook for 10 mins on low flame.
5.After 10 mins open the lid & add the butter.Now add the water of boiled daal and cook it for few more mins before add the daal.
6.After few min add the daal and cover it and let it cook for 30mins on low.
7.But stirring every 2mins to avoid burn at the bottom.
8.After 30 mins add kasuri methi and 1/2 cup cream and boil for 5 mins.

Before serving one table spoon of butter on the top of the daal.

Malai kofta

Ingredients:

For kofta:
1.Grated paneer 1 cup
2.Boiled vegetables ( carrot,potato,beans,cauliflower) 1 cup
3.Maida 1/4 cup
4.Green chili 4 chopped & 1tsp chopped ginger
5.Kaju & kismis pwd 2 tbsp
6.Salt
7.Coriender leaves chopped 1/2 cup
8.1 cup oil for deep frying

For gravy:
1.1 large onion boiled
2.1 large tomato boiled
3.Ginger garlic & green chili paste 1tsp
4.Kaju paste 2tbsp
5.Vegetable oil
6.Coriander pwd 1tsp
7.Turmeric pwd 1/2 tsp
8.Kashmiri red chili pwd 1/2 tsp
9.Bay leaf 1
10.Garam masala pwd 1/2 tsp
11.Coriender leaves chopped
12.Cream for garnishing

Recipe:

Mash all the vegetables and add all the kofta ingredients in a large bowl.Make small kofta balls and deep fry them.Heat oil in wok and add bay leaf.Now add boiled onion paste,ginger,garlic,green chili paste and fry the mixture till oil seperates.Add boiled tomato paste, garam masala,kashmiri red chili pwd,turmeric,coriander pwd,salt,& kaju pasteand cook for 10 mins on medium high.Add enough water to make gravy.Cover the gravy and let it boil for 4-5 mins.Add 2tbsp of cream.After 10mins ad kofta balls and cook for 2-3 mins.Pour the curry in a flat bottom bowl and garnish with cream & coriander leaves.

Chicken biryani kolkata style

Ingredients:

1.Chicken 1kg with bone cleaned and washed
2.Biryani masala ( I preffer Everest masala)
3.Brown onion or birista 2 cups
4.Ginger garlic paste 2tbsp
5.plain yogurt 1 cup
6.Grated khowa or mawa 1 cup
7.Potato big 2 halved and half cooked
8.Turmeric pwd 1/2 tsp
9.Red chili pwd 1/2 tsp
10.Basmati rice 2 cups soaked for 30 minutes
11.Rose water & kewra water each 1 tbsp
12.Mitha atar 2 drops
13.Pinch of saffron soaked in warm milk for 2-3 hrs
14.White oil 5 tbsp
15.Ghee 1/2 cup
16.Boiled egg 4
17.Whole garam masala(2 bay leaves,2 big cardamoms,4 small cardamoms,4 cloves,10 black peppercorns)
18.Garam masala pwd 1 tbsp
19.Atta dough

Recipe:

Marinate chicken pieces with yogurt ,ginger garlic paste,turmeric pwd,red chili pwd,4 tbsp of biryani masala & salt and keep aside for 1 hr.Now heat oil in a deep pan and add the marinated chicken to it and cook for 10 minutes.Cover the pan with a lid and simmer the stove for 15 minutes.Open the lid and higher the stove and dry all the water and add birista .Fry till oil separates from masala.Boil 6 cups of water in a pan with some salt & oil.When the water satrts boiling add the whole garam masala & soaked rice.Do not soak rice more than 30mins.When the rice is half cooked strain the water and keep aside.Now take a big pan and grease the pan with some ghee and put 1 cup half cooked rice in the bottom and put some ghee & some garam masala on it.Now add some chicken pieces on rice and add some grated khowa or mawa on chicken and again put some rice on the chicken.Repeat this process for 2-3 layers and on top of rice add kesar milk, rose & kewra water,garam masala pwd & some birista & khowa & halved eggs.Now close the pan with atta.Now take a flat pan and put some water on it and put the pan on the stove & place the biryani pan on the flat pan & simmer the stove for 30 minutes.After 30 minutes open the lid and serve hot with raita.

Macher matha die pui shaaker chochori

Upokoron:

1.Macher matha ( Ilish / Rui)
2.Pui shaak kuchono 1 bati
3.Begun 1 cup dumo kore kata
4.Aloo 1ti boro dumo kore kata
5.Kumro 1 cup dumo kore kata
6.Mulo 1 cup dumo kore kata
7.Kanchalonka 2ti
8.Panch foron 1 chamoch
9.Halud 1/2 chamoch
10.Nun o misti andaj moto
11.Sorsher tel 4 chamoch

Recipe:

Prothome macher matha ti bhalo kore poriskar korun.ebare otate nun o halud mishie ek pase sorie rakhun.ebare korai tel gorom kore matha gulo bheje nin.bheje tule ekti bati te rakhun.ebare oi tel e kanchalonka r panchforon die alpo nere nie tate shaak chara baki sob sobji die din.sobji bhalo kore bhajun ebong nun o halud die pui shaak die macher matha die dhaka die din.kichukhon pore dhaka khule dekhun sobji r macher matha sedho hoeche kina.jodi hoe thake tahole ektu misti die anch barie die bhalo kore bhaja bhaja karun.bhalo kore bhaja hole namie nin.Gorom bhater sathe poribeshan korun.

Malpoa (Bengali style)

Ingredients:

For Malpoa:

1. Maida – 1 cup
2. Sooji / Semolina – 1 cup
3. Sugar – 1/2 cup & salt 1/2 teaspoon
4. Mouri / Fennel Seeds – 1/2 tsp
5. Milk (according to thickness)
6.Chopped coconut
7. Khoya Kheer Or Mawa grated 1/2 cup
8. Baking Powder 1/4 teaspoon
9.White oil to fry

For Sugar syrup:

1. Sugar 1 cup
2. Water 1/2 cup
3. Cardamom pods 2-3
4. Saffron Strands 5-6 

Recipe:

Make the syrup first:

 

1. Take a saucepan and add all the ingredients under the heading of syrup and bring mixture to a boil.
2. After boiling 5 minutes off the oven and let the syrup cool to the room temperature.

Making the Malpoas:

1. First mix all the dry ingredients(maida, sooji, khoya kheere, sugar, salt, mouri, baking powder  & coconut) together in a bowl.Now add milk to make a batter not so thik not so thin like pancake batter .
2. Keep the mixture in room temperature for about 15 minutes.
3. Then take a flat non stick pan and heat oil and pour one big spoon at a time and fry the both side till golden brown.
4. Now soak each "Malpoa" into the sugar syrup at a time for 1-2 minutes and take it out from the syrup and place on a plate. 

Serve "Malpoa"  hot or chilled.

Rosbora ( bengali winter special sweet)

Ingredients:

1.Urad daal 1 cup soaked for 4 hrs
2.Pinch of salt
3.Fennel 2 tbsp
4.Sugar 1 1/2 cup & 4 cups of water to make syrup
5.White oil for deep frying
6.Cardamom pwd 1/2 tsp

Recipe:

Grind the soaked urad daal with a little water.Then beat the daal with a pinh of salt at least 15 minutes.Add fennel seeds to the mixture and keep aside.Make a syrup with sugar & water and add cardamom pwd.Heat oil in a wok and deep fry small balls from daal mixture and add the balls to the syrup.Chill the rosboras and serve.

Chicken kabab

Ingredients:

1.Chicken boneless thigh or breasts 1lb or 500 gms
2.Yogurt 1/3 rd cup
3.Ginger garlic paste 1tbsp
4.Cumin & coriander & red chili pwd 1tbsp
5.Lemon juice 2 tbsp
6.Orange food color 1/4 tsp
7.Salt
8.Oil
9.Chaat masala,Onion rings & lime wedges for garnishing

Recipe:

Cut the chicken into bite size pieces and marinate it with salt & lemon juice.Take a mixing bowl and pour the yogurt in it and beat it very well.Now add the ginger garlic paste,food color,cumin coriander and red chili pwd together and mix well.Now add the marinated chicken to it and keep this mixture for 5-6hrs in a refrigerator.Take some screwer and wet them for 2hrs.Remove the chicken mixture before 1 hr of cooking.Put the oven on broiler.Now thread the chicken onto the skewers.Place the skrewer on a tray and put into the oven.After 10 minutes spray oil on the chicken and turn it.Roast open till the chicken is browned on all sides and tender.Remove the chicken from oven and place on a plate and sprinkle some chaat masala on the chicken and serve it with sliced onion and lime wedges.

Mutton korma north indian style

Ingredients:

1.Mutton 500 gm
2.Fried onion  1 cup 
3.Raw onion 2 (sliced)
4.Oil ¾ cup
5.Salt to taste
6.Whole spices (3 black cardamoms,4/5 green cardamoms,2 sticks cinnamon,1/2 tsp black pepper,1/2 tsp cloves, 1big bay leaf)
7.Ginger garlic paste 3 tsp
8.Red chili powder 1 tsp,1/2tsp turmeric pwd
9.Dry coriander powder 2 tsp
10.Green chili paste 4 tsp
11.Tomatoes 2 medium (chopped)
12.Yogurt 1 cup
13.1/2 tsp kewra water
14.Ghee 2tbsp

 

Recipe:

First mix the yogurt with 1/2 cup of water and beat it well.Add the whole spices,red chili pwd ,turmeric pwd,coriander pwd,salt, kewra water & ghee to the beaten yogurt and mix it well.Marinate the mutton with ginger garlic & green chili paste,chopped tomatoes and the yogurt mixture and keep it in refrigerator for 1hr.Remove the marinated mutton before 1 hr of cooking.Now heat oil in a pressure cooker and fry the raw onion till golden brown and add the mutton mixture and cook till the oil seperates.When the oil has seperated from the masala add some water to it and pressure cook it with 3-4 whistle.Off the stove and open the lid of the cooker and serve it on a serving bowl and sprinkle fried onion on top of the korma.

Kolkata style mixed chowmein

Ingredients:

1.Egg noodles 1 packet
2.Chicken boiled and shredded 1/2 cup
3.Prawns 1/2 cup
4.Egg 2
5.Carrot 1 finely chopped
6.Bell pepper 1 chopped
7.Green beans 1/2 cup chopped
8.Cabbage sherdded 1/2 cup
9.Spring onion 1/2 cup shredded
10.White oil
11.2 tablespoon of soy sauce
12.1 tablespoon of chili sauce
13. Vinegar 1 tablespoon
14. Ajinomoto 1/2 teaspoon

Recipe:

Boil the noodles and keep aside.
Now heat oil in a wok and fry the turmeric & salt marinated prawns and keep aside.After that beat 2 eggs and fry them as scramble egg and keep aside them too.
Now heat some more oil and fry all the vegetables till soften.When the vegetables become soft add the boiled chicken,prawns and scramble egg and some salt and pepper and boiled noodles and soy & chili sauce too and stir fry for few minutes.
Now mixed chowmein is ready to serve.

Muri ghonto

Ingredients:

1.Rahu fish head 1
2.Basmati rice  1/2 cup
3.Ginger paste 1tsp
4.Turmeric 1 tsp
5.Cumin pwd 1/2 tsp
6.Red chili pwd 1/2 tsp
7.Whole garam masala (2 cloves,2 green cardamoms,1" long cinnamon stick ,1 bay leave)
8.Salt & sugar
9.Mustard oil 1/3 cup
10.Ghee 2tbsp

Recipe:

Clean the fish head very well and marinate it with salt & turmeric pwd and keep aside for 30 mintutes.Now wash the rice and stain the water.Heat some mustard oil in a pan and fry the fish head till golden brown.Take another pan and melt the ghee and add the whole garam masala and fry for 5 sec.Now make a paste of ginger,turmeric,cumin pwd,red chili pwd and add into the pan.Fry for 10 sec and add the rice and fry again.Add some salt and sugar and the fish head and stir fry for a minute.Add 1/2 cup of water and simmer the stove and cover the pan with a lid.Let the rice to be cooked.When the rice is cooked and the fish head become soften higher the flame and evaporate the water.This dish should be dry.Remove the pan from heat and serve it.

Bengali Ghee Bhat

Ingredients:

Serves 2 people

1.Basmati rice 1 cup boiled
2.Chopped vegetables like carrot,capsicum,green beans,peas
3.Whole garam masala (4 green cardamoms,4/5 cloves,1" long cinnamon stick,2bay leaves)
4.Ghee 4 tbsp
5.Kaju & kismis 1/2 cup
6.Salt 1tsp
7.Sugar 2/3 tsp

Recipe:

Melt ghee in a wok and fry the kaju & kismis and keep them aside.Add the whole garam masala & bay leaves and fry for 1/2 minutes.Add chopped vegetables and sprinkle salt .When vegetables are soften add sugar and boiled rice.Stir fry for 5 minutes.Before serving add the fried kaju & kismis on it.

Dhokar dalna(Chana daal cake curry)

Ingredients:

1.Chana daal 1 cup soaked for 4hrs

2.Shredded coconut 1cup

3.Potato 2 large cut into 4 pieces

4.Kalonji 1tsp

5.Ginger grated 1 tsp

6.Ginger paste 1tsp

7.Turmeric 1tsp

8.2 large tomatoes chopped

9.Red chili pwd 1/2 tsp

10.Whole cumin 1tsp

11.Cumin pwd 1/2 tsp

12.Bay leaves 2

13.White oil

14.Garam masala pwd 1/2 tsp

15.Ghee 1 tsp

16.Salt & sugar as per taste

Recipe:

Bhejano cholar daal narkel kuror sathe bhalo kore mixi te bete nin.Tobe jol ta joto ta sombhob kom dewar chesta korben.Ebare tate kalo jeere ,ada kuchi,halud,sukno lonkar guro alopo kore misie bhalo kore fetie nin.Ebare oi mishron ti ekti korai alpo tel die bhalo kore bhajun.kintu emon bhabe bhajte hobe jeno atha atha moto hoi mishron ti.Ebare ekti plate e nie chepe chepe bosan.Ektu thakda korte din.Thanda hole tar theke barfi er shape e dhoka gulo kete nin.Ebare frying pan e tel gorom kore lal kore bhajun dhoka gulo ke.Onno ekti korai alpo tel die tate aloo gulo bheje tule rakhun tarpor oi tel ei gota jeere r tej pata foron die ektu bheje tate tomato die nun r misti die alpo anche dhaka die rakhun.Ebare ekti bati te ada bata,jeere guro,lonka guro nie alpo jol die ekta paste moto banan.Tomato sedho hole tateoi paste ta die bhalo kore koshte thakun.kosha hole te aloo die narun.ebare 2cup gorom jol die anch komie dhaka die aloo sedho hote din.Aloo sedho hole tate bhaja dhoka gulo die ektu futie garam masla r ghee die namie nin.

Palak daal

Ingredients:

1.Butter 1tbsp

2.Spinach leaves 2 cups chopped
3.Curry leaves 1 spring
4.Garlic 1tsp
5.Whole cumin 1tsp
6.Whole mustard seeds 1tsp
7.Green chili 4
8.Pinch of hing
9.Onion 1chopped
10.2 large tomatoes chopped
11.Turmeric pwd 1tsp
12.Palak 1 bunch
13.Whole red chili 2
14.Toor daal 1 cup soaked for 30minutes
15.Salt as per taste
16.White oil

Recipe:

Boil daal and keep aside.Heat oil add red chilli whole , mustard and cumin seeds, add sliced garlic and onions and fry till the onion become soft.Add turmeric,hing,curry leaves ,chopped chilli and cook for 2 min.Add tomatoes and cook till they are half cooked.Add spinach ,butter and cook for 2 min add daal ( daal which has been cooked well and mashy).Add salt and finish when froth dissolves

Tandoori Chicken

Ingredients:

1.Chicken drumsticks 6
2.Yogurt 1 cup
3.Ginger & garlic paste 1 tbsp
4.Lemon juice 1/3 cup
5.Chicken tandoori masala 1/2 packet ( You can find in any indian store any brand)
6.Garam masala 1tsp
7.Red chili pwd 1/2 tbsp
8.Orange food color 1/8tsp
9.White oil
10.Salt as per taste
11.Hand full of kasoori methi

Recipe:

Clean the drumsticks and marinate with lemon juice and salt and then using a sharp knife, cut slashes in the flesh to allow the marination to penetrate and keep aside for 1hr.Take a bowl and mix the yogurt,tandoori masala,Red chili pwd,garam masala pwd,ginger & garlic paste, kasoori methi & food color and then pour the mixture over the chicken and rub it into the flesh, turning the chicken several times. Cover and refrigerate 8 hours or overnight.Remove the chicken from the refrigerator at least 30 minutes before cooking. The chicken may be grilled or roasted.
If using a charcoal grill, prepare a fire for direct-heat cooking. Position the grill rack 5 inches from the fire. Allow the coals to burn until white ash covers them and the heat is moderate.Remove the chicken from the marinade, pressing lightly to extract excess marinade, and brush with oil. Place the chicken pieces on a well-oiled grill rack and; grill, covered, with the vents open, turning 3 or 4 times, 45 minutes or until the juices run clear when a piece is pierced near the bone with a knife.

If roasting, preheat the oven to 450 F or 230 C degree. Place the chicken on a rack in a roasting pan, brush with oil, and cook, turning once, 25 to 30 minutes until the juices run clear when a piece is pierced near the bone with a knife.

Serve hot with sliced onion and lemon wedges.

Lengcha( bengali fried sweet)

Ingredients:
1.All purpose flour or maida 1/2 cup
2.Milk pwd 1 cup
3.Heavy cream 1/2 cup
4.1 stick unsalted butter
5.Baking pwd 1/2 tsp
6.2 cups of sugar
7.3 cups of water
8.Pinch of baking pwd
9.Pista finely chopped 1/3rd cup
10.Black cardamom seeds 1tbsp
11.White oil for deep frying

Recipe:

Take a big bowl and mix maida,milk pwd ,pista & black cardamom seeds together and then make a dough with heavy cream and keep aside.Meanwhile make a syrup with sugar and water.Now make small rolls like in the picture from the dough.Now heat oil in a deep frying pan and slowly fry the lengchas.Fry them till golden brown and then put them in hot syrup.Allow it to cool and then serve .

Jam cookies

Ingredients:

1. 2 cups of all purpose flour or maida
2. 2 sticks unsalted butter
3. 1/2 cup sugar
4. Jam 1/2 cup (any flavor)

Recipe:

Keep the butter in room temperature for 1hr.Then mix the sugar & butter & beat for 30mis.Then add the flour to it and make a soft dough.Put the oven on 375 F.Now make small balls from the dough and put them on baking sheet.And make sure the cookies have enough space to expand.Now press each small balls with your thumb and make a small dent and put some jam on it.Bake the cookies for 15-20minutes.After 20 mns the cookies are ready for serve.

Bengali chicken curry

Ingredients:

1.1 Whole cut up chicken
2.Onion 2 large chopped
3.Ginger garlic paste 2 tablespoons
4.1 large tomato chopped.
5.Yogurt 1/2 cup
6.Turmeric 1 teaspoon
7.Red chili powder 1 teaspoon
8.Salt to taste
9.Garam masala powder 1/2 teaspoon
10.2 bay leaves
11.Mustard oil 1/2 cup
12. 1 large bay leaf, 4 cloves, 3-4 green cardamom pods, 1 cinnamon stick

Recipe:

Clean the chicken and keep on a large strainer for 30mins.After 30 minutes take a large bowl and mix yogurt, ginger garlic paste, turmeric & red chili powder and then add the chicken to the mixture and keep it for 2hrs.
After 2 hours Heat the oil in a large wok and add 1 large bay leaf, 4 cloves, 3-4 green cardamom pods, 1 cinnamon stick and fry till nice fragrance come from the whole garam masalas. Now add onions and some salt & sugar to it cover the onion to make soft. When the onion becomes soft open the lid and fry the onion on high till the onion becomes golden brown.
Now add the marinated chicken and chopped tomato and lower the flame and cover with lid to cook the chicken till soft and tender. After 15-20 minutes open the lid and check the meat is cooked or not . If the chicken if cooked then higher the flame and fry the chicken till oil separates from masala.
Then add 2 cups of warm water to it and cook it for 15mins.After the gravy thickens serve it in a bowl and sprinkle some garam masala on it. Now your Bengali style chicken curry is ready to serve. Serve it with Bengali Ghee bhat or plain rice.

Chicken korma

Ingredients:

1.1 Whole chicken cut into pieces
2.Yogurt 2cups
3.Pinch of saffron in 1/2 cup water
4.2 bay leaves,2 big black cardamoms,8 green cardamom,2 1" stick cinnamons,4-6 cloves
5.Red chili pwd 1tsp
6.Pinch of nutmeg pwd
7.Salt & sugar as per taste
8.1 cup of white oil
9.1 cup fried onion
10.1 tbsp ginger garlic paste
11.1 tsp coriander pwd
12.Ginger julienne
13.1 cup liquid kaju & poppy seed paste

Recipe:

Take a big pan and mix all the ingredients without fried onion.Now put the pan on medium flame.and cover it.Lower the flame to cook the chicken properly.After 20mins higher the flame and let the water to be evaporated and thicken the gravy.When the gravy becomes thick add the fried onion and cook for 5 min.Now serve the chicken korma in a serving dish and garnish with ginger julienne.

Golda chingrir malai curry

Ingredients:

Golda chingri big size 12 pieces
1 large potato cut into medium size pieces
Cumin seeds 1 tablespoon
Onion 1 medium size paste.
Ginger garlic paste 1 teaspoon.
2 tomatoes chopped
10 cashew pasted
Coconut milk 2 cups
Salt & sugar as per taste
Turmeric 1 teaspoon, Red chili powder 1/2 teaspoon
Mustard oil 1/2 cup
4-5 cardamom pods,4-5 cloves,1" long cinnamon stick,bay leaves 2)
1 tablespoon ghee & 2-3 tablespoons of cream for garnishing

Recipe:


 
Clean the prawns very well and wash them & marinate the prawns with salt & turmeric for 15 minutes. Now heat oil in a non-stick pan and lightly fry the marinated prawns and keep aside.
Now in the same oil add the potatoes and fry till golden brown and keep aside. in that remaining oil add whole cumin seeds, bay leaf, cardamom pods, cloves & cinnamon sticks and fry till fragrance comes out from them. Now add the onion paste and fry till light brown , add ginger & garlic paste and fry with onion. Now add turmeric powder & cumin powder to it and stir fry with 2 tablespoons of water. When oil start separating from the masala add salt, sugar, cashew paste & tomato  and cover the pan to make the tomato soft & pulpy.
When the tomatoes become pulpy star frying again till all the masala becomes dry. Now add fried potato to the masala and fry for couple of minutes and then add the coconut milk & fried  prawns to it and cover the pan and cook on low flame for about 15 minutes.
Check if the potatoes are cooked or not. If the potatoes are cooked then off the oven and pour the "Prawn Malaikari" in a large bowl and garnish with ghee & fresh cream.

Murgh Musallam(very easy)

Ingredients:

1.Whole chicken 1

2.Fried onion paste 1cup

3.Ginger garlic paste 1tbsp

4.Pinch of nutmeg & javetri pwd.

5.Yogurt 1cup

6.Garam masala 1/2 tsp

7.Salt to taste

8.Chili pwd 1/2 tsp

9.Few drops of kewra water

10.1/2 cup white oil

Recipe:

1. Clean the chicken and keep aside.Now mix all the ingredients except the oil in a bowl and keep in freeze for the whole night or 6-8 hrs.
2. Now bring it in room temperature before fry the chicken.After 30mns just heat the thick bottom pan, add the oil and place the chicken on it.
3. Cover the lid and turn the heat to the lowest. Let it cook on one side for about 10-15 mins and then flip it. Repeat the same untill the chicken is well cooked.
4. To check if the chicken is cooked take a knife and cut the fleshy part, if its lightest pink to white in color that means the chicken is cooked.

SERVE MURGH MUSALLAM WITH NAAN OR RUMALI ROTI

Bengali crab curry

Kakrar jhal:

Ingredients:

1.Choto size er kakra 4 te clean kora.
2.Onion chopped 1 1/2
3.Tomato chopped 1 large
4.Ginger garlic paste 1tbsp
5.Turmeric pwd 1tsp,red chili pwd 1/2 tsp
6.Salt to taste
7.Mustard oil 1/2 cup.

Recipe:

Kakra gulo ke salt r samanno halud die marinade kore rakho.ebare ekta wok e mustard oil gorom kore tate kakra gulo bheje nao.ebare oi oil e onion fry koro halka brown howa obdhi.ebare tate ada rasun bata die koste hobe kichukhon.ebare tomato r halud lonka guro salt die kosie kosie tel berobe jokhon tokhon kakra gulo die aro koste hobe.ebare tate 1 cup gorom jol die dhaka die rakho sim kore.15 mins bade dhaka khule stove barie dao.jhol ektu ghono hole namie nao.Gorom sada bhater sathe poribeshan koro.

Chicken cutlet bengali style

Ingredients:

1.Chicken breast 4
2.2 cups of onion+ginger+garlic juice
3.Coriander leaves & green chili paste
4.Garam masala powder 1 teaspoon
5.1 large egg
6.1/2 cup maida & 1/2 cup corn flour
7.1/8 teaspoon baking powder
8.Salt to taste.
9.Plain bread crumbs 2cups
10.Oil for deep fry
11.Lemon juice 1/2 cup
12. Maida for dusting

Recipe:

Marinate chicken breasts with lemon juice and salt for 1 hour. Then add the onion,ginger,garlic juice, coriander leaves & green chili paste & garam masala powder to it and keep it for 4-5 hours.
Make a batter of egg, baking powder, maida & corn flour and keep aside. Now take each chicken breasts dust some maida on it and dip in egg batter and then coat it with bread crumbs and place in a container and refrigerate the breaded chicken for 2-3 hours.
After 2-3 hours remove the chicken cutlets and keep them in room temperature for 30mins.Now heat oil in a pan and fry the cutlets till golden brown. Remove cutlets in a paper towel. Serve hot cutlets with tomato ketchup & cucumber salad.

Dhonepata die Murgi

Ingredients:

1.Chicken 1lb cut into pieces
2.Onion + ginger + garlic paste 1 cup
3.10 kaju + Coriander leaves 1cup & green chili 2-3 paste.
4.Turmericpwd 1/2 tsp
5.Coriander pwd 1tsp
6.Whole garam masala (1 bay leaf,2 green cardamom,1" stick cinnamon,2-3 cloves)
7.Ghee 1 tsp
8.White oil 3tbsp.
9.Beaten yogurt 1/2cup
10.Salt as per taste

Recipe:

First wash the chicken and marinat it with yogurt for 1/2 hr. Heat oil & ghee together in a non-stick wok.Add whole garam masala & fry them for 30 sec.Now add onion+ginger+garlic paste & salt and saute till oil separates.Now add kaju+coriander+chili paste & turmeric,coriander pwd and fry again.Now add the marinated chicken and fry for 15mins.Add little water and cover it with a lid and simmer the stove to low.After 30mins open it and now it's ready to serve.Before serving you may use some fresh cream on it and serve with roti or naan.