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.