Murg Lajawab

Ingredients: 

Chicken- 1Kg

Chopped onion- 300g

Chopped Tomatoes- 6 large

Tomato Puree- 1/2cup

Coriander leaves chopped- 1/4cup

Capsicum sliced- 2big

Green chilli sliced- 4nos

Cumin powder- 1tablespoon

Coriander powder- 1tablespoon

Red Chilli whole(crushed)- 4pcs

Kasoori Methi- 1tablespoon

Oil- 40ml

Salt & Sugar- to taste

Fenugreek(Methi)- 1/2tsp

Directions: 

Boil the chicken with salt and keep aside.

Now, heat a pan with oil and add methi and onions and fry till golden brown.

Then add the tomatoes and cook till it tenders.

Now, add cumin,coriander, red chilli powder, and kasoori methi and cook till flavor comes out.

Now add the chickens and tomato puree and mix well.

Then, add salt and sugar, green chilli and capsicum and cook till all the masallas are mixed with chicken.

When oil starts coming from the sides, add coriander leaves and mix well.

When all the things are well tendered, serve hot with Fried rice.

Patishapta Pithe

Ingredients: 

Flour(Maida)- 2cup

Milk- 2cup

Sugar- 150-200g(as per taste)

Fennel- 1tsp

Baking powder- a pinch

Oil-20ml

Grated Coconut- 1/2 cup

Directions: 

Dry fry the coconut with 1/2 cup of sugar till it becomes slightly thick and keep aside.

Now,make a uniform batter with flour and milk.

Add 100g of sugar to it and mix well.

Now fry it like pan cakes in a non-stick tawa.

Now add the coconut mixture inside it and fold it like Roll and serve hot.

Cabbage Curry

Ingredients: 

Cabbage chopped- 1 big

Potato- 4pcs cut into cubes

Green Peas- 100g

Ginger paste- 3tsp

Cumin powder-2tsp

Red chilli powder- 1tsp

Turmeric powder- 1tsp

Garam masala- 1tsp

Ghee- 1tsp

Cumin Seed- 1/2tsp

Bay leaf- 2nos

Salt & Sugar- To taste

Oil- 50ml

Tomato- 2nos

Directions: 

Heat the oil and add Cumin seed and bay leaf.

Then add the potatoes till it turns brown.

Add the chopped cabbage slowly and mix well.

Now add cumin powder, red chilli powder, turmeric powder, ginger paste,green peas,salt and sugar and mix well.

Cook till all the ingredients are mixed and it becomes soft.

When it well cooked and becomes soft, add garam masalla and ghee and take it off the oven.

Coconut Cookies

Ingredients: 

Flour(Maida)- 1cup

Suji- 1/2cup

Coconut- 1/2 cup grated

Milk- 1/2 cup

Powdered Sugar- 1/3cup

Oil- 100ml

Baking powder- a pinch

Directions: 

Make a tight dough of flour, suji, coconut, sugar with luke-warm milk.

Now roll it to thick chapati and cut from inside using a tumbler.

Now fry it lightly in a low flame.

Take it off the oven , cool it and serve.

বাধাকপির পকোরা (Cabbage Pakora)

 

Ingredients: 

Cabbage chopped- 250g

Besan- 100g

Green Chilli- 4nos

Powdered Rice or Suji- 5tsp

Salt-1/2tsp

Water- As required

Oil- 150ml

Directions: 

Mix the cabbage and besan to make a thick paste like.

Heat the oil and fry the mixture making a small flattened round shaped.

Fry it deeply till it turns brown and then serve hot with Sauce.

Kukkur Roganjos Chicken

Ingredients: 

Chicken Leg piece- 2nos.

Chopped onion- 300g

Ginger paste- 2tsp

Garlic paste- 2tsp

Fennel powder- 1tsp

Curd- 5tsp

Clove- 5pcs

Pepper whole- 4pcs

Black Cardamom- 2nos

Cinnamon- 3bark

Oil- 50ml

Red Chilli powder- 2tsp

Salt & Sugar- to taste

Directions: 

Heat the oil in a pan and add chicken with onion and fry till golden brown.

Now make a paste or powder of all the above spices mentioned.

Now bit the curd with the spices powder and chilli powder.

Then add the curd to the chicken and cook well.

Now add the salt and sugar and mix well.

When oil starts coming out from the sides, add 2 cup of water and close the lid.

When the curry becomes thick, Serve hot.

Footnotes: 

First roast all the spices in a dry pan and then grind it. This roasting will increase the flavor.

Mixed Bengali Chutney

Ingredients: 

Tomato- 1/2Kg

আমসত্ত(Amsatwa) - 150g

Dates- 150g

Sugar- 500g

Salt- A pinch

Oil- 1tsp

Directions: 

Heat the oil in a pan and cook the chopped tomatoes.

When the tomatoes becomes soft, add a pinch of salt and the sugar and mix well.

When the sugar is completely mixed, add the Dates and amsatwa and mix well.

When all are mixed well, cook for 3 minutes and take it off the oven.

Vegetable Sandwich

Ingredients: 

Bread- 4pcs

Potato- 2pcs

Peas- 100g

Spring Onion+Carrot+ Beans Chopped(veggies)- 1cup

Capsicum- 1no

Salt & Sugar- To taste

Butter- 4tsp

Mayonnaise- 1tsp

Water- to boil

Black pepper- 1/2tsp

Directions: 

Boil the veggies, potato and peas together and smash it uniformly.

Now add black pepper,salt and sugar to the smash mixture and mix properly.

Now take fresh Bread crumbs and cut with a tumbler so that it becomes round in shape.

Now spread the Mayonnaise on the bread followed by the smashed mixture.

Garnish with Capsicum and serve.

ফুল কোপির সিঙ্গারা (Cauliflower Samosa)

Ingredients: 

Flour(Maida)- 150g

Cauliflower- 1small

Potato- 2nos

Oil-100ml+50ml

Salt-1/2tsp

Green Chilli-2nos

Ginger- 1/2tsp chopped

Turmeric- 1/2tsp

Directions: 

Fry the chopped potatoes and the cauliflower in oil with chopped chillies and ginger.

When well cooked add salt and Turmeric and cook for sometime.

When the potatoes become soft, slightly smash the mixture and keep aside.

Now make a smooth dough with 50ml oil and water as required.

Roll the batter to Puris and fold it in the shape of Triangle.

In the hollow part of the triangle, add the potato mixture and lock the opening.

Now deep fry it in oil and serve hot with Sauce.

Aloo Hara Matar(Potato Green Peas)

Ingredients: 

Potato- 4pc(cut into cubes)

Peas-500g

Green Chilli- 4nos

Salt & Sugar

Turmeric powder- 1/2tsp

Pepper powder- 1tsp

Oil-15ml

Directions: 

First fry the cubed potatoes in oil and then add green peas to it and cook for sometime.

Now,add salt, sugar, green chilli chopped and turmeric and mix well.

Now add 1 cup of water and boil for 5 minutes.

When the potatoes and peas become soft, sprinkle the pepper over it and serve hot.

Gokul Pithe

Ingredients: 

Flour(Maida)- 2.5 cup

Milk- 2cup

Sugar- 100g

Oil-100ml

Baking powder- a pinch

Pera made from Kheer

Directions: 

Make a smooth batter of flour, milk, sugar, 1tsp oil, and baking powder.

Now slowly pour the batter in hot oil and simultaneously dip the pera inside the batter placed int he oil and again place some batter over it to cover the pera.

Fry it deeply till it becomes brown.

Now dip the fried pieces in a concentrated sugar syrup.

When sugar syrup gets into the pithe, serve hot.

Rosh Gaja

Ingredients: 

Flour(Maida)- 250g

Sugar- 100

Mustard oil- 1/2cup

Water- As required

Directions: 

Make a tight dough with flour,oil,sugar and water.

Now roll it to a chapati and and make thin cuts in te center part and fold it.

Now fry it lightly .

Then add the fried pieces into a thick concentrated Sugar syrup.

Nimki

Ingredients: 

Flour(Maida)- 2.5 cup

Oil- 1cup( for dough)

Oil- 150ml

Salt- 1tsp

Baking powder- a pinch

Water- As required

Directions: 

Make a uniform Dough with 1 cup oil and required amount of water.

Now roll like chapati and cut into different shapes.

Now deep fry the cut piece in oil till light brown.

When the color comes properly, take it off and serve hot.

Malpoya

Ingredients: 

Flour(Maida)- 2.5 cup

Milk- 2cup

Sugar- 150-200g(as per taste)

Powdered Rice or Suji- 5tsp

Cashew & Resins- 100g

Fennel- 2tsp

Grated Coconut

Baking Powder- 1 pinch

Oil- 200ml

Directions: 

Make a smooth batter of flour, milk and sugar.( concentration should neither be too thick nor to diluted)

Now add the dry fuits and baking powder and mix well.

Heat a pan with the oil and pour the batter with a ladle(হাতা).

When the batter becomes fried take it off the pan and serve hot.

Bengali Egg Curry

Ingredients: 

Boiled Egg- 4 nos

Onion paste- 4 pcs

Potatoes(cut into two)- 8pcs

Ginger+garlic paste- 4tsp

Tomatoes chopped- 2pcs

Red chilli powder- 1tsp

Turmeric powder- 1tsp

Coriander chopped

Salt & Sugar- To taste

Oil- 30ml

Directions: 

First boil the eggs and the potatoes together with salt.

Now fry the boiled egg till golden brown and keep aside.

Then fry the boiled potatoes and keep aside.

Now, in the left over oil add onion paste and fry.

Add the ginger+garlic paste and cook.

Now add the chopped tomatoes and continue to cook.

Then add the chilli powder, turmeric,salt and sugar.

When all are well cooked, add some water.

When the water starts to boil,add the egg and the potatoes and cook.

If necessary,add some more water.

When the gravy is ready,add the coriander leaves and serve hot.

Pure Veg Bengali Moong Daal

Ingredients: 

Moong Daal- 150g

Cauliflower- 1small

Potato- 2nos

Tomato Chopped- 3pc

Green Chilli- 4pcs

Coriander Leaf- 1branch

Cumin seed- 1/2tsp

Red chilli whole- 2pcs

Bay leaf- 1pc

Turmeric- 1/2tsp

Salt & Sugar- to taste

Peas

Oil- 4tsp

Directions: 

Fry the Daal in a dry pan without oil and then half boil it with salt and turmeric.

Now,heat a pan with oil and put thr cumin seed, red chilli and the bay leaf.

Now add the sliced cauliflower and potatoes till it becomes golden in colour.

Then, add the chopped tomatoes, salt, sugar and the peas followed by the half boiled daal.

When all are well cooked, add coriander and green chillies and take it off the oven.

Began Makhani (Brinjal Makhani)

Ingredients: 

Brinjal- 500g

Tomato- 2pc

Green Chilli- 4nos

Coriander leaf- 1branch

Cumin Seed- 1/2tsp

Red chilli powder- 1tsp

Cumin powder- 1tsp

Garam masala- 1tsp

Salt & Sugar- To taste

Oil- 30ml

Directions: 

First heat the oil, add cumin seed and brinjal and fry it properly.

When fried, add tomato and chopped green chilli, cumin powder, chilli powder, salt and sugar and cook well.

When cooked, add coriander leaf.

When all the masallas are well mixed, add garam masalla and mix well.

When everything is settled, serve hot.

Tamil-Bengali Sambar

Ingredients: 

Tur Daal- 300

Drum stick- 3nos

Pumkin(cut into small pieces)- 100g

Cauliflower- 1small

Sambar powder- 3tsp

Mustard seed- 1tsp

Curry leaves- 8-10

Salt & Sugar- To taste

Tamarind paste- 50g

Chopped onion-1pc

Tomato- 1pc

Channa Daal- 1tsp

Red chilli whole- 2nos

Directions: 

Boil the tur daal and keep aside.

In pan add oil and fry all the veggies.

Now add the fried veggies into the daal and boil for sometime.

When the daal starts boiling add the sambar powder, tamarind paste and mix well.

When the Daal is well cooked, keep it aside.

In a small pan, heat the oil and add the mustard seeds, red chilli whole, curry leaves and channa daal.

When the mustard seed starts crackling, add it on the Daal and serve hot with Plain rice or Dosa.

কুমড়ো ফুলের বরা ( Pumkin Flower Pakora)

Ingredients: 

Pumkin Flower- 10pcs

Besan- 100g

Rice powder- 2tsp

Salt- 1tsp

Baking powder- a pinch

Oil- 200ml

Directions: 

Make a smooth batter with Besan, salt, baking powder and water. Concentration should be medium.

Dip the cleaned Flowers in the batter and put it in a pan with hot oil.

Deep fry it in oil and soak it in a tissue paper and Serve Hot with tea.

Bengali Chicken Kosha

Ingredients: 

Chicken- 1Kg

Chicken Stock- Left after boiling chicken

Chopped onion- 300g

Garlic+Ginger paste- 50g

Tomato Chopped- 3pc

Green Chilli- 4pcs

Coriander Leaf- 1branch

Cumin powder- 1tsp

Coriander powder- 1tsp

Chilli Powder- 1tsp

Garam Masalla- 1tsp

Oil- 50ml

Ghee- 2tsp

Salt & Sugar- to taste

Directions: 

First, boil the chicken with little salt in minimum amount of water.

Now,heat a pan with oil and add the onions and fry till golden brown.

Now, add the ginger+garlic paste, cumin powder, coriander powder, Chilli powder, salt & sugar, tomatoes and the Boiled Chicken and cook for 10 minutes.

When oil starts leaving by the side, add the chicken stock and mix well.

When the gravy become thick and dry add the green chillies and the coriander leaves, ghee, garam masalla and mix well.

When the whole thing becomes dry, serve hot with Fried Rice or Paratha.

Gajar Ka Halua

Ingredients: 

Carrot- 1Kg

Milk- 1cup

Sugar- 300g

Cardamom powder- 1/2tsp

Bay leaf- 1 no

Cashew & Resins

Ghee- 5tsp

Directions: 

First grate the carrot and boil lightly it in milk.

Heat a pan with Ghee and add the Bay leaf followed by the half boiled carrot and fry well.

Then add sugar and cardamom powder along with cashew and resins and continue to cook.

When the mixture become dry, take it off the oven and either serve hot or chilled.

Strawberry Custard

Ingredients: 

Milk- 500ml

Custard Powder- 25g

Sugar- 100g

Directions: 

Take the custard powder and mix in 10tsp of milk to make a paste.

Add the sugar to the milk and bring it to boil.

Now, slowly and continuously add the custard paste to the milk and stir continuously and cook on medium flame for 2 mins.

When mixed well and the milk becomes little thick, pour it in a bowl and refrigerate it for few hours.

When it becomes thickened as chilled, add fruits and serve.

Masalla Gobi( Spicy Cauliflower)

 Banani's Recipes

Ingredients: 

Cauliflower- 2pcs

Chopped onion- 100g

Capsicum- 4pcs

Green Chilli- 5-6pcs

Soya Sauce- 2tsp

Salt & Sugar- To taste

Oil- 50ml

Tomato chopped- 2pcs

Coriander Leaves- 4 branches

Chill Powder- 1tsp

Directions: 

Fry the onions till golden brown.

Now add all the veggies together and fry well for sometime.

When cooked well, add Salt, sugar, soya sauce, chilli powder and coriander leaves and mix well and keep it in low flame.

When all are mixed well, take it off the oven and Serve hot.

Mixed Chicken Fried Rice

Ingredients: 

Basmati rice- 600g

Boneless Chicken- 150g

Prawn- 150g

Spring Onion+Carrot+ Beans Chopped(veggies)- 1cup

Refined Oil- 50ml

Salt & Sugar- To taste

Soya Sauce- 4tsp

Chopped garlic- 2tsp

Directions: 

Heat the oil and fry the chopped garlic and then add the veggies and fry for sometime.

Now,add the prawns and fry it for sometime.

Then, add the boiled chicken and again fry for sometime.

Now,add salt,sugar and soya sauce and cook well.

Now boil the rice properly so that none of the grains touch each other.

then add the boiled rice to the fried mixture and mix slowly.

When the whole rice is mixed, cook for sometime and then take it off the oven and Serve hot.

Chicken Zakuitee

Ingredients: 

Chicken- 1Kg

Chopped onion- 300g

Coconut- 1 grated

Red chilli- 7pcs

Cumin Seed- 1/2tsp

Poppy seed- 1/2tsp

Clove- 5pcs

Cinnamon- 1"

Small Cardamom- 4nos

Saunf(Fennel Seed)- 1/2tsp

Whole Pepper- 1/2tsp

Garlic- 6 clove

Tamarind paste- 2tsp

Salt & Sugar- to taste

Oil- 50ml

Directions: 

In a tsp of oil, fry all the above spices.

Now along with one onion(whole) and the fried spices, make a uniform paste in a grinder.

Now, from the coconut, make Coconut milk from the half part and keep aside and fry the another half grated in oil and then grind it to a uniform paste.

Now, make the chicken into small pieces and boil it with salt in water.

Then, fry the remaining onions(chopped) till golden brown.

Then, add the boiled Chicken, grinded spice and coconut paste to it and cook well with Salt and sugar.

When cooked well, add 1/2 cup of water and cook for another 10 minutes.

Then add the coconut milk, tamarind paste to it and again cook for sometime till all the ingredients are well cooked.

When the gravy becomes thick, take it off the gas and Serve hot with Lacchha paratha or Fried rice.

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.