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.