Chicken-e-Banani

Ingredients: 

Chicken- 500g

Curd- 100g

Onion chopped- 2big

Ginger+garlic paste- 4tsp

Jaefal & Jaitri powder- 1/2tsp

Garam Masala- 1tsp

Small Cardamom powder- 1/2tsp

Cashew paste- 2tsp

White sesame paste- 2tsp

Oil- 50ml

Salt & Sugar- To taste

Turmeric powder- 1/2tsp

Red Chili powder- 2tsp

Directions: 

First marinade the chicken with cashew paste, sesame paste, curd, turmeric, chili powder, jaefal-jaitri, ginger+garlic paste and cardamom powder for at-least 3 Hrs.

In a hot pan add oil and to it fry the chopped onion till it becomes crispy golden brown.

Now in the fried onion add the marinaded chicken and mix well.

When chicken tenders and oil starts coming by the sides, add salt, sugar and garam masala and mix well.

When all are well cooked, take it off the oven and serve hot with Lacchha Paratha.

Nawabi Firni

Ingredients: 

Govinda bhog Rice powdered- 1/2 cup

Sooji- 5tsp

Sugar- 100g

Keora water- 2tsp

Dry fruits

Milk- 500ml

Directions: 

Boil the milk till it condenses.

Then in a boil add rice powder, sooji and some milk to make a light paste.

Now, in off oven, add the paste to the milk slowly and stir continuously to avoid lump formation and also add sugar in off oven.

Now, switch on the the oven and stir vigorously, otherwise lumps will be formed.

When the mixture become thick, add dry fruits and take it off the oven.

Now add little keora water and cool it in refrigerator and serve cool.

Paneer Tikka Masallam

Ingredients: 

Paneer- 250g

Boiled Potata- 1 big

Cumin Powder- 1tsp

Whole Garam masala- 1/2tsp

Bay leaf- 2nos

Salt & Sugar- To taste

Red Chili powder- 1tsp

Oil- 50ml

Onion paste- 2medium

Ginger paste- 1tsp

Tomato Purée- 4tsp

Curd- 2tsp

Kashmeri Mirch- 2tsp

Kasauri Methi- 1tsp

Ghee

Maida- 12tsp

Whole red chili- 3nos

Garam Masala powder- 1tsp

Directions: 

Make panner at home and to it mix boiled potato, salt, sugar, cumin powder, turmeric powder and little maida and make a uniform dough.

From the dough, make small ball and fry it in deep oil and keep aside.

In the remaining oil, add whole garam masala, whole red chili, ginger paste and onion paste and cook well.

Then add salt, sugar, turmeric, kashmeri mirch, tomato Purée, and curd and mix well.

When the oil comes out by the side, add the paneer balls and if required add little water.

When all are tendered, add garam masala powder and ghee and serve hot.

Rohu Fish Paturi( রুই মাছের পাতুরি )

Ingredients: 

Rohu Fish- 2 big pcs

Mustard paste- 2tablesp

Poppy Seed paste- 2tablesp

Coconut grated- 5tablespoon

Mustard oil- 50ml

Green chili- 3-4nos

Turmeric- 1/2tsp

Salt & Sugar- To taste

Pumpkin leaf- 3pcs

Lemon juice- 1tsp

Directions: 

Wash the fishes properly and then marinade with lemon juice, salt, and turmeric for 10 mins.

Then in a separate bowl add mustard paste, coconut grated, poppy paste, turmeric, salt, sugar, mustard oil and green chili and mix well.

Now spread the mixture over the fish and fold it with the pumpkin leaf. Perform the same for the other piece also.

Now wrap and close it using tooth pic so that the leaves does not open.

Now in pan, add mustard oil and put the wrapped fishes in low flame.

When one side becomes golden brown, turn it for the other side.

When both the sides are well fried, open the leaves, add some mustard oil and garnish with green chilies and serve hot with white rice.

Footnotes: 

The pumpkin leaf is used so that the leaf is not wasted.

Chingri Malai Curry

Ingredients: 

Prawn(medium)- 300g

Onion paste- 2 medium sized

Ginger+garlic paste- 2tsp

Coconut milk-1cup

Salt & sugar- to taste

Garam Masala- 1tsp

Ghee-1tsp

Turmeric- 1/2tsp

Red chili powder- 1tsp

Mustard oil- as required

Directions: 

Clean the prawns and marinade it with lemon juice, turmeric and salt for 10 mins.

Now after 10 mins drain out the water.

In a pan, add mustard oil and prawns and fry lightly and keep aside.

In the same oil, add whole garam masala, onion paste and fry till golden brown.

Now add the ginger+garlic paste, salt, sugar and chili and cook for some time.

When the oil starts leaving by the side, add coconut milk and again cook well.

Then add the fried prawns to it and mix well.

When all are well cooked, add garam masala and ghee and serve hot.

মাছের মাথার মুড়িঘন্ট( Fish Murighonto)

Ingredients: 

Rohu fish Head- 2 big

Gobindo Bhog rice-200g

Chopped onion- 1pcs

Ginger paste- 3tsp

Cumin paste- 2tsp

Garam Masala- 2tsp

Ghee- 5tsp

Mustard Oil- 75ml

Salt & Sugar- To taste

Turmeric- 1tsp

Red Chilli Powder- 1tsp

Cashew-Resins-- To Garnish

Directions: 

Heat the oil and fry the fish head very nicely.

Then, add chopped onion, ginger paste, cumin paste, turmeric, chilli powder and salt and fry well.

Now,soak the rice in water for an hour.

Then, add the soaked rice in the fried mixture and mix well and cook for sometime.

Now, add the sugar and mix properly.

Add some water and put a lid on the pan.

When everything tenders, add ghee- garam masala and take it off and serve hot by garnishing with Cashew-resins.

তেল তেলাপিয়া (Oil Fish)

Ingredients: 

তেলাপিয়া(Telapiya fish)- 500g

Potatoes- 1 small sliced

Mustard oil- 50ml

Turmeric- 1tsp

Red Chilli powder- 1tsp

Salt & Sugar- To taste

Green chilli sliced- 4nos

Chopped Onion- 1pc

Garlic chopped- 1tsp

Tomato Chopped- 1pc

Directions: 

Heat the oil and add Fish, onion, tomato, garlic, green chilli and potatoes and fry in low flame with covered lid and mix in between.

When it is well tendered, add mustard oil in the mixture along with chilli powder, salt and sugar.

When the oil starts coming out, serve hot.

Mixed Veggies

Ingredients: 

Carrot- 150g

Beet root- 100g

Beans- 100g

Peas- 100g

Cauliflower- 1big

Salt & Sugar- To taste

Cumin powder- 1tsp

Oil- 5tsp

Pepper- 1tsp

Directions: 

Heat the oil and fry all the vegetable by cutting into small pieces.

Now, add the cumin powder, salt and sugar with little water and mix well.

Then close the lid and keep it for 5 minutes or till the veggies tender.

When well cooked add some pepper powder and serve hot.

Chicken Varta

Ingredients: 

Chicken Keema- 1/2 Kg

Chopped onion- 150g

Capsicum- 2pcs

Garlic paste- 2tsp

Cumin seed-1tsp

Pepper- 1tsp

Garam masala-2tsp

Green chilli- 4-5nos

Coriander Leaves- 4 branches

Salt and Sugar- To taste

Oil- 50ml

Kashmiri mirch- 2tsp

Chopped Tomato- 1big

Directions: 

Heat the oil in a pan and fry the chopped onion till brown with chicken keema properly.

Then add the garlic paste and fry.

Now, add the capsicum,tomato, coriander leaf and green chilli and fry well.

Then add salt, sugar and kashmiri mirch and mix well.

In a separate dry pan, roast cumin seed, pepper and garam masala and grind it to make a powder.

Add the prepared powder to the curry and mix well.

When all tenders, take it off the oven and serve hot with Paratha.

Coconut Chicken

Ingredients: 

Chicken- 1Kg

Chopped onion- 300g

Coconut- 1 grated

Curd- 100g

Refined Oil- 30ml

Ginger+garlic paste- 5tsp

Salt & sugar- to taste

Turmeric- 1/2tsp

Chilli Powder- 1tsp

cumin powder- 1tsp

Directions: 

Marinade the chicken with curd and salt for an hour.

Now heat the oil in a pan and add the onions and fry till brown.

Then add the ginger-garlic paste and mix well followed by the marinaded chicken.

Add, turmeric, chilli powder, salt, sugar, cumin powder and cook well.

Now in a different pan, boil some water and add the coconut for few moments.

then, take those coconuts out and press hard to to take the milk out of it to the chicken.

Now mix the coconut milk and chicken well and put a lid on it till the chicken tenders.

When the chicken tenders, add grated coconut and serve hot.

Khasta Kachouri

Ingredients: 

Flour(Maida)- 2cup

Sattu- 1cup

Roasted cumin- 1tsp

Salt & Sugar- 1tsp

Oil- 100ml

Baking Powder- 1/2tsp

Directions: 

Make a smooth and tight dough with baking powder, salt, water and oil(1/2cup) and keep aside.

Now mix the sattu, salt,sugar, cumin and little water and then saute the mixture in little oil at low flame.

Now, make bowl like structure from the maida dough and add the sattu mixture into it and close the mouth.

Slightly press it in your palm and deep fry it in oil and serve with mithi chutney.

Bengali Jhuro Chingri(Prawn)

Ingredients: 

Prawn(small)- 250g

Chopped onion- 200g

Garlic- 6cloves

Oil-50ml

Chilli Powder-1 tsp

Green Chilli-2nos

Salt & sugar- to taste

Turmeric- 1/2tsp

Directions: 

Heat the oil and fry the cleaned prawn very nicely.

Now, add the chopped onions and fry deeply.

Add the garlic chopped, chilli powder, turmeric powder, green chilli, salt and sugar and fry well.

Now add the fried Prawns and cook well.

Bread Upma

 

Ingredients: 

Bread- 10pcs

Cauliflower- 1small

Green Peas- 100g

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

Refined Oil- 20ml

Turmeric powder- 1/2tsp

Red chilli powder- 1/2tsp

Mustard seed- 1/2tsp

Curry leaves

Salt and Sugar- To taste

Directions: 

Heat the oil and add mustard and curry leaves.

Now, add all the veggies and fry lightly.

Now, soak the breads in a little water(very quickly) and it to the veggies making into small pieces and cook well.

Now add turmeric and chilli powder and mix well.

When all are tendered, serve hot.

Rajma

Serves: 

5

Preparation Time: 

15 Min

Cooking Time: 

20 Min

Complexity: 

Medium

Ingredients: 

Rajma- 500g

Chopped onion- 200g

Chopped Tomatoes- 3 large

Ginger+garlic paste- 5tsp

Cumin powder-2tsp

Red chilli powder- 1tsp

Garam masala-2tsp

Green chilli- 4-5nos

Turmeric- 1tsp

Oil- 30ml

Coriander- 1 bunch

Salt & Sugar- To taste

Vinegar- 4tsp

Directions: 

Soak the Rajma over-night and boil properly and keep aside.

Now, heat the oil and add chopped onions till golden brown.

Then add Ginger+garlic paste and saute well.

Add tomatoes and green chilli and cook well.

Add all the spices and mix well along with salt and sugar.

When oil starts coming out from the sides, add the boiled Rajma, vinegar and 1/2 cup water and cook for 10min.

When all the ingredients are well cooked, add coriander and serve hot.