Simaer Payesh ( Vermicelli Kheer)

Serves: 

4

Preparation Time: 

5 Min

Cooking Time: 

10 Min

Complexity: 

Easy

Ingredients: 

Vermicelli- 150g

Milk- 500ml

Sugar- 150-200g(as per taste)

Roasted Cashew and Resins

Ghee- 2tsp

Bay leaf- 1no

Cardamom- 4pcs

Directions: 

Heat the ghee in a pan and fry the Vermicelli till golden brown.

Now pour the milk in it and boil till the vermicelli becomes soft.

Then add the sugar and mix well and boil for sometime.

Now add the bay leaf, cardamom and the roasted cashew and resins.

Now take it off the oven, cool it and serve.

Delicious Prawn Chilli

Ingredients: 

Prawn(small)- 250g

Capsicum sliced- 100g

Chopped onion- 3pcs

Green Chilli- 5-6pcs

Chopped Garlic- 7-8clove

Soya Sauce- 5tsp

Salt & sugar- to taste

Diluted Cornflour- 3tsp

Flour-1cup

Baking powder- 1tsp

Oil- 150ml

Directions: 

Make a batter of flour with water, salt and baking powder in a bowl.

Add the small prawns to the batter and mix well.

Deep fry the prawns as Pakora till golden brown.

In the left over oil, add chilli and onion and fry for sometime.

Now, add the capsicum and garlic and fry.

Now, add the soya sauce and the the cornflour to the mixture with salt and sugar to taste.

When the gravy is ready, add the prawn fries to it and cook for 3 more minutes.

Serve hot by garnishing with capsicum.

Pasta with Chicken Keema

Ingredients: 

Pasta- 100g

Chicken Keema- 50g

Onion chopped- 1pc

Tomato Chopped- 1pc

Potato- 1 finger sliced

Butter- 1tsp

Salt & sugar- to taste

Water- 1cup

White Oil- 5tsp

Directions: 

Boil the chicken keema and pasta together.

Now heat the butter in a pan and add the onion and tomato and saute.

Now add salt and sugar and cook for sometime.

Add the boiled pasta and keema with the chicken stock and keep cooking.

When the water vaporizes, keep the pasta off the oven.

Now fry the potatoes to finger chips.

Garnish the pasta with finger chips and serve hot.

Chicken Rezala

Ingredients: 

Chicken- 1Kg

Onion paste- 4 big

Ginger paste- 5tsp

Garlic paste- 5tsp

Poppy seed paste- 2tsp

Cashew nut paste- 2tsp

Cardamom- 4pcs

Clove- 4pcs

Cinnamon- 2 small bark

Red Chilli whole- 4pcs

Salt & Sugar- to taste

Coconut milk/Curd- 1/2 cup

Ghee- 1tsp

Oil- 5tsp

Water- 1/2 cup

Bay leaf- 2nos

Directions: 

Add oil in a pressure cooker add whole cardamom, clove, cinnamon & bay leaf and chicken.

Saute the chicken with the spices a little and then add onion,ginger and garlic paste and saute again.

Add salt and sugar, coconut milk, cashew paste and mix well.

Add little water now and close the lid and cook till 2 whistles.

Now in a small pan, heat the ghee.

Add the red chilli to it and take it off the oven within 10 seconds.

Pour the red chilli with ghee on the chicken as toppings and serve hot.

Special Chicken Roast

Ingredients: 

Chicken Leg piece- 2nos.

Bitten Egg- 1pc

Corn Flour- 3tablesp

Salt- 1tsp

Baking powder- 1tsp

Corn flakes- 1plate

Oil- 150ml

Directions: 

Boil the chicken lightly with salt.

To the chicken, add the bitten egg and mix well.

Now add little corn flour and salt to it.

Dip it in corn flakes and deep fry it in oil.

When the leg pieces become golden brown, take it off the oven.

Serve hot by garnishing with Onion and tomato sauce.

Footnotes: 

Those who prefer not to fry it in deep oil,they can roast it in Griller.

For them till Step 4 will remain same except frying.

প্যান কেক( Pan Cake)

Ingredients: 

Flour(Maida)- 1cup

Milk- 1cup

Water- 1/2 cup

Egg- 2pc

Chopped onion+carrot+beans- 1/2 cup

Salt & Sugar- To taste

Butter/Oil- 50ml

Baking Powder- 1tsp

Directions: 

Make a diluted batter with Flour, milk and water.

To it, add the bitten egg and whisk well.

Now add the chopped veggies, salt, sugar and baking powder and whisk well again.

Now heat a non-stick pan with butter.

Add 1 small bowl of the batter and fry it like omelet by spreading.

When it is brown on both the sides,take it off the oven and serve hot.

Footnotes: 

The batter should not be too thick nor too diluted.

Royal Bengali Polao

Ingredients: 

*Gobindo bhog Rice- 5 cups(100g cup)

*Ghee- 100g

*Sugar- 150-200g(as per taste)

*Salt- 1tsp

*Cashew & Resins- 100g

*Water- 6 cups

*Whole garam masala- 25g

*Keora water- 5tsp

*Turmeric- 2tsp

Directions: 

>Clean the rice in water and dry it by mixing 5tablespoon of ghee and turmeric for half an hour.

>Now heat the remaining ghee in a pressure cooker and add whole garam masala and rice,then fry for 5 minutes.

>Add Cashew and resin to the rice.

>Add Sugar and salt and add warm water to it and mix well.

>Close the lid of the cooker and keep till one whistle.

>Now after opening the cooker, add Keora water and serve hot.

Footnotes: 

#Water should be measured in the same cup used for measuring rice.

Macher Jhal Chorchori (Fish's Hot Curry)

Ingredients: 

Small fish(Kajri, Amodi, Puti)- 500g

Chopped onion- 200g

Mustard oil-100ml

Chopped garlic+green chilli- 5-6 nos.

Turmeric powder- 1/2tsp

Chilli powder- 2tsp

Salt & sugar- to taste

Directions: 

In a pan heat the oil and deep fry the fishes(marinating with salt and turmeric before frying) and keep aside.

If the left over oil is less then add some more oil and fry the onion till golden brown.

Now add chopped garlic+chilli and fry for 2 mins.

Add salt,sugar and red chilli powder and mix well.

When its cooked well,add the fried fishes and mix thoroughly.

Serve hot with Plain rice.

La Jawab Biriyani

Ingredients: 

Chicken(cut into large pieces)- 750g

Basmati Rice-500g

Curd- 100g

Ginger+garlic+green chilli paste-5 tablesp

Onion paste- 150g

Onion chopped- 150g

White oil- 150ml

Ghee- 150g

Garam Masala- 2tablesp

Potato(cut in halves)- 8pcs

Nutmeg(Jaifal)+Jaitri- 1tsp

Saffron- 1pinch Dipped in 1/2 cup Milk

Keora+Rose water- 2tsp each

Salt & Sugar- To taste

Water- As required

Directions: 

Marinate the chicken with curd,onion,ginger,garlic & chilli paste for an hour.

Now, half boil the rice and keep aside.

In a pressure cooker,add oil(100ml) and ghee(50ml) and fry chopped onion till golden brown and keep aside.

In the same oil,fry the 1/2 cut potatoes to brown and then add the marinated chicken and cook well for sometime.

Now add some water,sugar & salt to taste and again cook for few minutes.

Now close the lid and keep it till 1 whistle.

Now,in a deep bottom pan grease the surface with ghee and spread the rice uniformly.

Then add the chicken along with gravy in the second layer and sprinkle a pinch of garam masala and jaifal+jaitri powder.

Now add 2tsp of saffron in milk on it.

Again add another uniform layer of rice on it uniformly.

Again add the rest of the chicken along with gravy as the fourth layer.

Add rice uniformly as 5th layer and add the remaining saffron mixture on the rice.

Again add the remaining jaifal+jaitri powder and garam masala to it.

Now add the golden brown crispy onion fries on top.

Add rose water+keora water to it.

Now put a lid on the pan keep in seam flame for 5 minutes.

Now mix the rice,masalas and chicken so that the dual color is preserved.

Serve hot with Chicken Chap by garnishing with onion.

Footnotes: 

While mixing the rice,masalas and chicken,it should be done in light hand and very slowly.

তেল পটল( Parwal/Parval in Mustard oil)

Ingredients: 

পটল(Parval)- 500g

Onion paste- 4tablesp

Ginger paste- 2tablesp

Garlic- 2tablesp

Greenchilli- 2 tablesp

Mustard oil- 100ml

Garam masala powder- 1tsp

Turmeric powder- 1/2tsp

Salt & sugar- To taste

Directions: 

First peel off the skins of the gourd,make a deep scratch on the body and fry the whole gourd in oil and keep aside.

In the left over oil, add onion+garlic+ginger+chilli paste and cook for sometime.

Then add Salt & sugar, turmeric and the fried gourds(পটল) and mix well.

When the masala gets stick to the gourd, add garam masala.

Serve hot with plain rice.

Footnotes: 

Scratch on the body of the gourd is made in order to let the masalas enters inside it.

Bangalir Labra Tarkari (Mixed Vegetable Curry)

Ingredients: 

Potato- 250g

Pumkin- 150g

Brinjal- 200g

Cauliflower leaf- 100g

cabbage leaves-5/10 pcs

Ridge Guard (Jhinge)- 150g

Panch-phoron-half tsf

Red chilli- 2pcs

Cumin seeds & powder- half tsf

Corriander powder- half tsf

Ginger paste- half tsf

Turmeric powder-half tsf

Salt & sugar- To taste

mustarard oil- 10 table spoon

Ghee- 1tsp

water- Quarter cup(if needed)

Directions: 

Heat oil in a frying pan.

Add panch-phoron and red chilli.

when the seeds start crackling add all the vegetables.

Saute for five minutes.

Add all the spices and ginger paste alongwith turmeric powder,salt & sugar and mix well.

Cook for some time placing the lid.

when properly cooked spread ghee over it and serve hot with Bengali Khichuri (Khichdi){already posted}

Bengali Khichuri (Khichdi)

Ingredients: 

Govindo Bhog Rice- 500g

Moong Daal- 500g

Tomato- 1big

Ginger+green chilli paste- 3tablesp

Red chilli- 2pcs

Cumin Seeds- 1/2tablespoon

Bay leaves-2 nos

Salt & Sugar- To taste

Oil- 50ml

Potato- 3pcs

Cauliflower- 1/2 pc

Water- 1litre

Ghee- 1tsp

Turmeric powder- 2tablesp

Directions: 

Roast the moong daal in a dry pan and soak it in water along with the rice for sometime.

Heat the oil,then add cumin seeds,bay leaf and red chillies and fry little.

Now add, chopped tomato,ginger+chilli paste,potato and cauliflower and fry well.

Add turmeric powder,salt & sugar and then add the soaked Daal+rice to it and mix well.

Add the water and again mix well.

Pour it in a Pressure cooker and cook till one whistle.

Serve hot by spreading ghee on the Khichuri with vegetable fries as shown or with fried Hilsa

Bangalir Macher Mathar(Fish Head) Lau( Lauki or Bottle Gourd) Ghanto

Ingredients: 

Chopped Lauki(Bottle gourd)- 500g

Rohu fish Head- 2nos.

Cumin seed(whole)- 3tsp

Green chilli- 4-5pcs chopped

Cumin powder- 1tsp

Turmeric-1/2tsp

Salt & Sugar- To taste

Red chilli powder & Whole- 1/2tsp/2pcs

Directions: 

Deep fry the fish heads in oil.

In the left over oil,add cumin seeds and red chillies.

To it,add the gourd and cook for 5 mins.

Add salt & sugar to taste,turmeric,cumin and chilli powder and mix well and continue cooking.

Now add the fried fish head and crush it to mix it well in the lauki.

When cooked take it from the oven and serve hot with white rice.

Chin-Bengal Chowmein (Noodles)

Ingredients: 

Noodles- 500g

Onion chopped- 1small

Chopped carrot+beans+capsicum+chilli- 1 medium sized bowl

Egg- 2pcs

Oil- 50ml

Salt & sugar- To taste

Ajinomoto- 3tsp

Dark Soya Sauce- 4tablesp

Cucumber & Onion- For salad

Tomato & Chilli Sauce

Directions: 

>Boil the Noodles in water and then dry up the noodles.

>Mix oil thoroughly to the noodles so that the strings remain unattached to each other and keep it for 3hr to soak the oil.

>Now heat the oil in pan add fry the onions along with the chopped veggies till light brown.

>Then add the noodles and mix well with the veggies.

>To it,add soya sauce,ajinomoto,salt n sugar and mix properly in light hand.

>Now make a fried scrambled egg and add to it and take away from the oven.

>Garnish it with Salad and Sauce and serve hot with Improvised Chilli Chicken.

IMPROVISED CHILLI CHICKEN

Ingredients: 

Boneless Chicken- 500g

Onion chopped- 500g

Smashed Garlic- 5-6pcs

Egg- 2pcs

Vinegar- 3tablesp

White oil- 200ml

Ajinomoto- 3tsp

Dark Soya Sauce- 4tablesp

Salt & sugar- To taste

Corn flour- 3tablesp

Water-20ml

Green Chilli- 5-6pcs chopped

Directions: 

Marinate the chicken pieces with vinegar and keep it atleast for 3hrs.

Now after marination time, take the marinated chickens and add bitten eggs to it with little corn flour to make the batter thick.

Now deep fry all the chicken cubes individually.

Now fry the green chillies first and then add onions in the left over oil till it becomes light brown.

Add smashed garlic and fry well.

Then add the fried chickens to the onion add mix well.

To it,add soya sauce and mix uniformly so the color is evenly distributed.

Now dilute the corn flour in little water and add it to the chicken.

Mix well to make a smooth gravy and take away from the oven.

Decorate it with Onion-Rose and Green chilli and serve hot with Noodles.

Footnotes: 

In the fried chicken oil,fry the chillies first to bring a different flavor.