January 25, 2013

Indian style Tandoori chicken Pizza


For toppings:

1.Chicken breasts 1
2.Yoghurt 1/2 cup beaten
3.Tandoori masala 4 tsp
4.Ginger garlic paste 1 tbsp
5.Lemon juice 2tbsp
6.Crushed kasuri methi 2 tbsp
7.Red chili pwd 1/2 tsp
8.Garam masala pwd 1/4 tsp
9.Salt as per taste
10.Olive oil 2tbsp
11.Bell pepper sliced
12.Onion sliced
13.Tomatoes sliced

For pizza crust:

1.Pre baked pizza crust or Pillsbury pizza dough(I've used pizza dough)
2.Pizza sauce 1/2 cup
3.Mozzarella cheese grated 1 cup(fat free cheese can be used)
4.Olive oil 3 tbsp
5.Pizza seasoning 1tbsp


Preparing toppings:
Take a bowl and mix yoghurt, ginger garlic paste, red chili pwd, garam masala, tandoori chicken masala, lemon juice, salt & olive oil together and mix this mixture with the chicken breast and put this into a zip lock bag and keep this for 4-6 hrs.
Heat a pan and pour some olive oil in it and fry the marinated chicken breast till the chicken is cooked.
When the chicken is cooked remove it from the pan and slice the breast.

Prepare the pizza:

If you are using a prebaked crust then just spread pizza sauce and decorate the crust with chicken, bell pepper, onion, tomato, pizza seasoning  & cheese and just bake it in a 400F preheated oven for 10-12 minutes or the edges become golden brown.


If you are using a homemade pizza dough then just roll the dough to make a 12" thick crust and prick  the crust with a fork. Place the crust on the greased pan and spray some olive oil and bake for 5-7 minutes in 400F preheated oven. Then remove it from oven and spread some sauce and decorate the crust with the toppings along with chicken & cheese. Again place the pizza in the oven for 10 minutes.
Remove the pizza and cut into pieces and serve hot.

January 19, 2013

Indian Style Chicken Burger


For patties:
1.Ground chicken 1/2 lb
2.Onion 1 medium chopped
3.Garlic 1 tbsp finely chopped
4.Tandoori chicken masala 2 tbsp
5.Chopped green chili 1 tsp
6.Salt asper taste
7.Garam masala pwd 1/2 tsp
8.Egg 1 & 2 tbsp cornflour
9.Bread crumbs 1/2 cup
10.Vegetable oil

For burger :
1.Burgre buns 4
3.Onion rings
4.Tomato cut into thin round shape
5.Olive oil mayonnaise


Making burger patties:
1>Take a bowl and add onion, garlic, chili, tandoori masala, garam masala & salt and mix well.
2>Now make 4 equal patties from the mixture.
3>Make a smooth batter with egg, cornflour & water.
4>Take each patties & dip into the batter and coat with breadcrumbs.
5>Heat some oil in a pan and fry those patties till golden brown and keep them aside.

Making burgers:
1>Take burger buns and spread butter on them.
2>Place 1 lettuce on 1 bun, then place a patties, onion rings, tomato, mayonnaise and on the top place another bun.
3>Continue this process to make the remaining burgers.

Serve burger with ketchup

Aloo paratha


Makes 6 parathas

For stuffing you need:
1.Aloo large 2 boiled and mashed
2.Onion 1 medium finely chopped & 1 tsp chopped green chili
3.Ginger 1 tbsp minced
4.1/3 cup cumin & coriander seeds roasted and ground
5.Salt as per taste
6.Coriander leaves chopped 1/2 cup
7.Ajwain 1tsp
8.Vegetable oil 2 tbsp

For parathas:
1.Maida 2 cups
3.Peanut oil for frying
4.Warm water


1>Heat some oil in a pan and fry chopped onion till light golden.
2>Add chili & ginger and fry for a while and add ground spices and fry for few seconds.
3>Add some salt,ajwain and mashed potato and mix well.
4>Finally add chopped coriander and mix with potato and let the stuffing cool.
5>Now make a soft dough with maida,salt,oil and look warm water and cover with a dump cloth and keep aside for 15 mins.
6>Now make equal 6 balls from the dough and roll a make a small disk size and place some  stuffing on the center of the disk and fold the dough around the Filling ball, completely enclosing it.  Pinch the dough ends together.
7>Flatten the stuffed ball and dip it into the dry flour on both sides.
8>Roll out the stuffed ball into a tortilla shaped disk. The paratha should not be too thin.
9>Place the rolled paratha on the heated skillet and cook until bubbles start to appear.
10>Once bubbles appear, flip the paratha over and lightly spray it with cooking oil.
11>Allow this side to cook for 30 seconds and flip it over once more.  Again, lightly spray with cooking oil.
12>Keep flipping and cooking the paratha until the look of raw dough is gone and it looks completely cooked.  It should have light golden/brown spots.
13>Keep the paratha in a covered or insulated container and repeat process for remaining parathas.

Serve parathas with pickle & curd.

January 17, 2013

Aloo matar


1.Aloo 2 large peeled and cut into pieces
2.Green peas 1cups
3.Ginger chopped 1 tbsp
4.Turmeric pwd 1/2 tsp
5.Coriander pwd 1 tsp
6.Green chili 1,red chili 1 and 4 black peppercorns.Make a paste of these 3 peppers and keep aside.
7.Kasuri methi 1 tsp
8.Cumin seed 1 tsp
9.Vegetable oil
10.Salt as per taste


1>Take a pressure cooker and heat some oil in it.
2>Add cumin seeds and chopped ginger and fry for a while.
3>Add turmeric, coriander pwd and mixed chili paste and some salt and fry.
4>Now add green peas and potatoes and mix them with the masala mixture very well.
5>Add kasuri methi and 2 cups of water to it and close the cooker and higher the flame.
6>After 1 whistle off the stove and let the pressure to come out.
7>When all pressure came out open the lid and boil the gravy to be thicken.
8>After the gravy becomes thick sprinkle some chopped coriander and serve with chapati or pooris.

January 12, 2013

Methi parantha


For 5 paranthas:

1.Fresh methi leaves 2 cups chopped
2.1 small onion finely chopped
3.Garlic 1 clove grated
4.Cumin seed 1 tsp
5.2 green chilis chopped
6.Turmeric pwd 1/2 tsp
7.Coriander pwd 1 tsp
8.Amchur pwd 1 tsp
9.Salt as per taste
10.Vegetable oil
11.Maida 2 cups


1>Heat oil in a pan and add cumin seeds and chopped chilis.
2>Add grated garlic and fry for a while.
3>Befor the garlic get brown add the chopped onion and fry till onions are light brown.
4>Add chopped methi leaves, coriander pwd, turmeric pwd, amchur pwd and salt and fry for 10 mins.
5>Now let the methi mixture cool .
6>Now take maida in a bowl and add salt & vegetable oil and mix it.Add the methi mixture and mix with maida and make a soft dough and keep it for 15 mins.
7>After 15 mins make 5 equal balls from the dough and roll one by one .
8>Heat a tawa or frying pan and fry paranthas one by one with some oil and serve hot with achar and dahi.

Maggi noodle (kids' favorite)


1.Maggi noodles 2 packet.
2.Vegetables as such carrot,beans,potato,onion,bell pepper,peas,spring onion chopped 1 cup
3.Maggi tastemaker 2 packet
4.Vegetable oil for stir frying
5.Salt  & pepper to taste


1>Boil maggi noodle with some salt and little oil and stain the noodle and keep aside.
2>Take a pan and heat some oil and add chopped vegetables and fry them.
3>Now add maggi taste maker and stir fry for a while and add boiled noodles and mix them with vegetables very well.
4>Maggi noodle is ready to serve.
5>Season noodle with salt and pepper and serve hot.

January 09, 2013

Rui machr jhol


1.Rohu fish 4-6 pieces
2.Potato 1 big thick sliced
3.Parwal  4 peeled and lengthwise halved or egg plant 1 thick sliced
4.Panch foron 1 tsp
5.Cumin pwd 1 tsp
6.Coriander pwd 1 tsp
7.Black pepper pwd 1/4 tsp
8.Turmeric pwd 1 tsp
9.Salt 1 tbsp
10.Coriander leaves chopped 1/3 cup
11.Mustard oil 1/2 cup


1>Wash and marinate fish pieces with salt & turmeric and fry them till light brown.
2>Now add some panchforon and fry for a while and then add potato,parwal or eggplant and fry them very well .
3>Take an small bowl and make a paste of turmeric,cumin,coriander & black pepper pwd and add into the wok and stir fry along with the vegetables.
4>Now add 2cups of water to it and the fried fish and cover it and simmer to cook the vegetables.
5>When the vegetables are well cooked higher the stove andbring the curry to boil.
6>After 5 mins of boiling pour the macher jhol in a big bowl.If you like you can garnish the grsavy with chopped coriander.
7>Serve it with steamed rice.

Tip:You can have this gravy with some lime juice.Lime goes awesome with macher jhol bhat.

Rui macher dalna

উপকরণ :

১।রুই মাছের পেটি ৬ টুকরো
২।আলু ২ টি মাঝারি মাপের বড় টুকরো করে কাটা
৩।পিয়াজ কুচোনো ১ টি বড়
৪।আদা  বাটা ১ চামচ
৫।হলুদ গুড়ো  ১ চামচ
৬।জিরে গুড়ো  ১/২ চামচ
৭।লবন ও চিনি  স্বাদ মত
৮।শুকনো  লঙ্কা গুড়ো  স্বাদ মত
৯।টমেটো ১ টি কুচোনো
১০।সর্ষের তেল ১/২ কাপ
১১।গরম মশলা গুড়ো
১২।মটর শুঁটি ১/২ কাপ(optional )

পদ্ধতি :

১।প্রথমে মাছ এর টুকরো গুলো কে ভালো ভাবে ধুএ নিয়ে নুন ও হলুদ গুরো মাখিয়ে ৩০ মিনিট মত রেখে দাও।
২।এবারে একটি কড়াই  তেল ভালো ভাবে গরম করে নিয়ে তাতে আলুর টুকরো গুলো ভেজে তুলে রাখো।
৩।এবারে ওই তেল এ পিয়াজ লাল করে ভাজ সামান্য নুন ও চিনি দিয়ে।
৪।এবারে একটি ছোট বাতি তে আদা,হলুদ গুড়ো ,লঙ্কা গুড়ো জিরে গুড়ো আর সামান্য জল মিশিয়ে একটি পেস্ট মত বানাও।
৫।পিয়াজ ভাজায় ওই পেস্ট দিয়ে ভালো করে কষতে থাকো।
৬।কষার মধ্যে থেকে তেল বেরোতে থাকলে তাতে পরিমান মত নুন ও টমেটো কুচি দিয়ে ভালো ভাবে ভাজো ।
৭।এই সময় যদি চাও তো  মটর শুঁটি দিতে পারো।
৮।এবারে তাতে ভেজে রাখা আলু গুলো দিয়ে ভালো ভাবে ভাজো।
৯।মশলা যেন ভালো ভাবে আলুর সাথে মেখে যায়।
১০।এবারে ৩ কাপ জল ও ভাজা মাছ গুলো দিয়ে আঁচ কমিয়ে ঢাকা দিয়ে রাখো।
১১।আলু সেদ্ধ হলে গরম মশলা দিয়ে নামিয়ে বড় বাটি তে রাখো।
১২।গরম ভাতে শশার সালাড  এর সাথে ভালো লাগবে।

January 07, 2013

Green jack fruit & prawn curry (Enchor O Chingrir Dalna)


1.Green jackfruit 1lb or 450 gms or canned jackfruit 1 can
2.Prawns 1/2 lb or 225 gms
3.Potato 1 big cut into medium pieces
4.Onion chopped 1 cup
5.Ginger garlic paste 2 tsp
6.Tomato chopped 1 cup
7.Green chili 1tsp chopped
8.Turmeric 1/2 tsp
9.Red chili pwd as per taste
10.Whole cumin seed 1/2 tsp
11.Bay leaf 1 big
12.Garam masala pwd  1/2 tsp
13.Salt & sugar as per taste

14.Mustard oil 4 tbsp


1>Make sure to rub oil in your hand before cutting green jack fruit to avoid sticky latex to stick to your hand. Skin off the Jack fruit and cut into small pieces. Heat a little water in a pan and when the water boils add the jack fruit. Cook till the jack fruit is tender. Drain and keep aside.
If you are using canned jackfruit then just cut the can and drain the water of the can and keep the chunks aside.
2>Clean the prawns and marinate with turmeric and salt and keep aside.
3>Now heat oil in a wok and fry prawns and potatoes and keep in a bowl.
4>In the same oil add bay leaf and cumin seed and fry for a while.
5>Then add chopped onionand fry till golden brown.
6>Add ginger garlic paste and stir fry for 5 mins.
7>Add turmeric, Green chili and red chili pwd and again fry with 1 tsp of water.
8>Now add chopped tomatoes and cover the pan to soften the tomaotes.
9>When the tomatoes become soften open the lid and fry the masala very well till oil separates from the masala.
10>Add fried prwans,potatoes & boiled jackfruit and fry to mix the masala with them.
11.>After 5 mins add 2 cups of water to the mixture and covr the curry and simmer it to cook the potatoes very well.
12>When potatoes are well cooked pour the curry in a big serving bowl and sprinkle some garam masala.Serve the curry with steamed rice.

Tip:1>If you like coconut you can add coconut milk to it instead of water.
       2>You can add little ghee when adding the garam masala.
       3>If you don't like prawn just remove it.Still it will be very delicious.

January 06, 2013

Lau chingri (bottle gourd with prwan) easy steps


1.Lau or lauki or dudhi or bottle gourd 1 medium size (make sure it must be fresh)
2.Prawn medium size 10 cleaned and washed
3.Tomato 1 chopped
4.Bay leaf 1 big size
5.Cumin whole 1 tsp
6.Green chili 2
7.Turmeric 1 tsp
8.Salt & sugar as per taste
9.Vegetable oil 2 tsp


1>Peel the bottle gourd and chop it finely.
2>Marinate prwans with salt & turmeric.
3>Heat oil in a pan and lightly fry the prawns and take them out and put in a bowl.
4>In the same oil add bay leaf, green chili, cumin seeds and fry for a while.
5>Now add the chopped bottle gourd, turmeric & salt and cover it with a lid and simmer the stove.
6>After 20 min open the lid and check if the bottle gourd is cooked or not.
7>If It is cooked add chopped tomatoes, fried prawns & sugar and higher the flame and stir fry it.
8>When all the juice which came out from bottle gourd is evaporated off the stove and serve the lau chingri with steamed rice.


January 05, 2013

Methi chicken


1.Chicken bone in pieces 450 gm / 1lb
2.Onion chopped 1 medium or 2 small
3.Tomatoes chopped 1 large or 2 1/2 small
4.Ginger garlic paste 2 tbsp
5.Green chili chopped 2
6.Turmeric pwd 1/2 tsp
7.Kashmiri red chili pwd 1/2 tsp
8.Coriander pwd 1tsp
9.Yogurt 1 cup
10.Whole garam masala such as 2 green cardamoms,3 cloves,1" long stick cinammon, bay leaf 1 big
11.Garam masala pwd 1/2 tsp
12.Coriander leaves chopped 1 cup & kasuri methi 4 tsp crushed
13.Salt as per taste.
14.Sugar 1/2 tsp
15.Mustard oil 4 tbsp


1>Clean the chicken pieces and marinate with yogurt,turmeric,chili pwd,ginger garlic paste and keep this for 1hr.
2>Take a large pan and heat oil and fry whole garam masala for 1 min.
3>Add chopped onion and some salt and fry till golden brown.
4>Add chopped tomatoes into it and cook the tomatoes very well.
5>Add the marinated chicken and some salt if neede and simmer the stove and cover the pan.
6>Open the lid and check wheather the chicken is cooked or not.
7>When chicken is well cooked higher the stove to evaporate the juice which came out from the chicken. 
8>Now add sugar,garam masala,chopped coriander into it and stir fry the chicken very well.
9>Add 1/2 cup of water and kasuri methi and bring the gravy to boil.
10>After 5 mins of boiling pour methi chicken in a bowl and serve it roti or plain rice.

Bhaja Muger Dal Bengali Style


1.Mung dal 1/2 cup
2.Whole cumin 1/2 tsp
3.Turmeric Powder 1/2 tsp
4.Grated ginger 1/2 tsp
5.Bay leaf 1
6.Whole red chilli 2
7.Green Peas 1/2 cup
8.Salt & sugar as per taste
9.Garam masala 1/2 tsp
10.Vegetable oil 1tbsp



Heat a pan and roast the mung dal till light brown and wash the roasted dal under cold water and boil the dal till the dal becomes soft and keep aside.
Take a pan and heat oil in it and fry the cumin,bay leaf and red chili for 1 minute.
Now add the grated ginger, turmeric, peas, salt & sugar and fry for another 2-3 minutes.
After 2-3 minutes of frying them add the boiled dal and bring the dal to a good boil for 5 minutes.
After 5minutes off the stove and place the dal in a bowl and sprinkle some garam masala on it.

Tip:Sada bhater sathe begun bhaja o papod bhajar sathe poribeshan korun.

January 04, 2013

Macher jhal sorshe bata die


1.Rui/Tilapia/Sea perch any fish 6 pieces
2.White mustard seed 2tsp + black mustard seed 2 tsp + 1 tsp poppy seed
3.Turmeric pwd 1 tbsp
4.Salt 1 tbsp
5.Coriander leaves chopped 1/2 cup
6.Mustard oil 4 tbsp
7.Green chilis 5-6


1.Take fish pieces and wash very well and marinate the pieces with turmeric & salt and keep aside.
2.Now in a grinder make paste of mustard seed + poppy seed ,some salt & 4 chilis , coriander leaves & stain the paste with a stainer and keep aside.
3.Heat oil in a pan and fry the fish till golden brown and keep aside.
4.In the remaining oil add chilis and fry for a while and add the stained masala paste,turmeric,salt and bring it to boil.
5.When the gravy starts boiling add the fish .
6.Boil the gravy till oil starts floating.
7.Serve sorshe jhal with steamed rice.

Spicy whole green moong Dal tarka


1.Whole green moong dal 1/2 cup soaked overnight
2. 1/4 th cup kidney beans soaked overnight
3.Chana dal 1/4 th cup soaked 1hr before boiling
4.Onion 1 large or 2 small chopped
5.Ginger garlic paste 1 tbsp
6.Tomatoes 2 chopped
7.Whole cumin 1 tsp
8.Turmeric pwd 1/2 tsp
9.Coriander pwd 1 tsp
10.Red chili pwd as per taste
12.Green chili chopped 1
13.Kasoori methi 2 tbsp
14.Vegetable oil 4 tbsp
15.Salt as per taste
16.Bay leaf 1
17.Chopped coriander leaves for garnishing 


Pressure cook all the dals for 30 mins and keep aside.Heat oil in a large pan and add cumin seeds, chopped green chilis & bay leaves.When cumin seed starts cracking add onion  and some salt and fry till onions are soften.Add ginger garlic paste and fry again.Add turmeric , red chili pwd, coriander pwd and fry it.Add chopped tomatoes and cover it to cook the tomatoes very well.When the tomatoes are well cooked open the cover and stir fry the masala till oil sepaates from masala.Add the boiled dal and kasoori methi and 1cup of water and bring the dal boil for 10 mins.After 10 mins serve in a bowl and garnish with chopped coriander and serve with hot roti or poori.

1>You can add some lemon juice and some chopped onions to the dal
2>If you want to make it non vegetarian then add egg bhurji or boiled & chopped boneless chicken to the dal while it is boiling.

Misti Doi


1.All natural plain yogurt 2lb
2.14 oz  sweetend condensed milk 2 cans
3.14 oz evaporated milk 2 cans
4.Oven proof round bakeware
5.Green cardamom pwd 1tsp
6.Chopped pistas for garnishing


Mix all the ingredients in the bakeware and mix it very well.Preheat oven in minimum temperature and place the bakeware inside the oven for 30 mins or till the card condensed.Now off the oven and leave the bakeware inside the oven for whole night.Next moring remove the card and place in refrigerator for 4-6 hrs.Garnish with chopped pistas.Serve chilled after lunch.

Kolkatar chicken chap


1.Chicken big pieces 500kg/1lb
2.Onion paste 1 cup
3.Ginger garlic 2 tablespoon
4.Red chili & turmeric powder 1tsp
5.Salt as per taste
6.Saffron pinch dissolved in 1/2 cup of water
7.Nutmeg & javetri 1/2 teaspoon
8.Black pepper powder 1/2 teaspoon
9.Cashew , charmagaj/melon seed , poppy seed paste 1/2 cup
10.Ghee 1/2 cup
11.1/2 cup oil
12.Mawa 1/2 cup
13.Yogurt 1 cup
14.Garam masala powder 1 teaspoon
15.Green cardamom powder 1/2 teaspoon
16.Kewra water 2 teaspoon


Prick the flesh of the chicken all over with a fork. Then, using a sharp knife, cut slashes in the flesh to allow the marinade to penetrate. In a pan, where you will cook the chicken take all the ingredients and mix well. Then add chicken into the mixture and rub it into the flesh, turning the chicken several times. Cover and refrigerate 1 hour. Remove the chicken from the refrigerator at least 30 minutes before cooking.
Now put the covered pan with marinated chicken on stove top and on medium heat let the chicken cook till the meat becomes soft and tender. It will take around 45 minutes.
After some time turn the chicken pieces. After 45 minutes open the lid and higher the heat to evaporate all the water comes from chicken . When all the water will be evaporated and oil will separate from masala off the stove and pour the chap on a serving plate and serve hot.

Serve chicken chap with rumali roti or biryani or pulao.

Fulkopir posto


1.Cauliflower 1/2 cut into small pieces
2.Potato 1 medium cut into small pieces
3.Green chili 4
4.Poppy seed 1/2 cup
5.Turmeric pwd 1/2 tsp
6.Salt as per taste
7.Mustard oil 4 tbsp


Make a fine paste of poppy seed & 4 chilis and keep aside.Now take a wok and heat mustard oil.Add cauliflower pieces and some salt and fry till light brown.Now add the potatoes and fry again.After 5 mins add turmeric ,salt & poppy seed paste and fry again.Add 1 cup of water ,cover the wok with a lid and simmer the stove.After 10-15mins open the cover and check if the vegetables are cooked or not.If the vegetables are cooked enough higher the stove and fry till all water evaporates out.Now fulkopir posto is ready and serve it with steamed rice & any dal.

January 02, 2013

Toor daal/Arhar dal


1.Toor dal soaked for 1hr & boiled.
2.Ginger & garlic minced 2 tsp
3.Ghee 1tsp
4.Oil 2tsp
5.Turmeric 1/2 tsp
6.Chopped green chili 1tsp
7.Red chili pwd as per taste
8.Curry leaves 10
9.Black mustard 1/2 tsp
10.Whole cumin 1/2 tsp
11.2 whole red chilies
12.Coriander leaves chopped 1/2 cup
13.Hing 1/2 tsp
14.1 chopped tomato


Take a pan heat oil & ghee together and add the mustard seed & cumin and fry for some time.When it starts popping add curry leaves turmeric,whole chili,chopped chili & chili pwd.Fry for a while and add hing,ginger garlic and fry for a while.Now add the boiled dal and chopped tomatoes and boil for another 5 mins.Pore dal in a bowl and garnish with chopped coriander and serve with steamed rice.

Bhetki fish curry with cauliflower & potato


1.Bhetki of sea perch 6 big pieces
2.Potato 1 big cut into pieces
3.Cauliflower broken into pieces.
4.Ginger paste 1tbsp
5.2 tomatoes chopped
6.Whole cumin 1 tsp
7.Cumin pwd 1/2 tsp
8.Turmeric pwd 1/2 tsp
9.Red chili pwd 1/2 tsp
10.Salt as per taste
11.Sugar as per taste.

12.Mustard oil 1/3 rd cup
13.Bay leaf 1 big
14.Garam masala pwd 1/2 tsp


Take a bowl and place the fish pieces and marinate them with salt & turmeric.Now heat oil in a wok and fry the marinated fish pieces till golden brown.Take them and keep aside .Fry the potato and cauliflower and keep aside them too.Now take another pan and a heat some oil in it.Add cumin seed & bay leaf and fry for few seconds.Now make a paste of ginger paste,turmeric,red chili & cumin pwd with little water and add it to oil and saute till oil separates.Add the fried vegetables to it and fry for 2 mins and add 4 cups of water and fishes and cover it and simmer it.After the potatoes are cooked off the stove ,sprinkle some garam masala pwd and serve it with steamed rice.