Chicken Jhuri Kabab

Let's start with some spicy thing.One of my favorite dishes -chicken jhuri kabab.A great smell will fill up your kitchen when it's cooked.

Ingredients:Baby chicken-1
Garlic paste:1 tea spoon
Ginger paste:1 teaspoon
Chili powder:1 teaspoon
Black pepper:1/2 teaspoon
Slice onions:1/2 cup
Vinegar:2 tablespoon
Chopped green chili:1 tablespoon
Dried red chili:3 to 4
Whole cumin:1/2 teaspoon
Salt:1 teaspoon
Oil:1/2 cup

Preparation:Cut the chicken into small pieces with or without bones.Wash and drain.Shred the pieces into long narrow strips.Marinate the pieces for half an hour with ginger,garlic,chili powder,black pepper,vinegar and salt.Heat oil in a pan and brown the onions and dried chili.Crush the dried chili and keep the onion and chili aside.Heat the rest of the oil in the pan and add the whole cumin,green chili and marinated chicken slices.Stir fry for 2 to 3 minutes.Now add a bit of water and cover over low heat for another 3 to 4 minutes.Stir a few times.Once the water dries up,mixed in the fried onion and and crushed chili.Keep heating for a few more minutes until the chicken is cooked completely and serve hot.

Panchmeshali Tarkari

It's a mixed vegetable curry cooked in with out any kind of spices and is a delight to have as a light dinner or as a break fast side dish along with paratha or roti.

Ingredients:Ridge Gourd:50 gms
Pumpkin:50 gms
Radish:50 gms
Potato:50 gms
Italian flat beans:50 gms
Brinjal:50 gms
Green chili;2/3 pieces
Mustard oil:2 teaspoons
Salt to taste
Radhuni:1 teaspoon
Dhone pata:For garnishing

Preparation:Slice the vegetables in 2 inch small slices.Take the oil in a wok and add the radhuni to it.Saute for 30 seconds and add the slice vegetables.As oil gets mix up with the vegetables,add water and salt.Boil the vegetables till they become soft.Add more water if required.Garnish with finely chopped dhone pata.Serve with rice , roti,paratha.

Elish Macher Pulao

Spicy elish fish cooked with basmati rice.Yummy!!Fast to cook.Can use rice cooker to make it.

Ingredients:Basmati Rice:3 cups
Ginger:1.5 inch chopped
Green chili:7 sliced
Cardamom:6pc
Cinnamon:1pc
cloves:1pc
Salt:To taste
Sugar:1/2 teaspoon
Bay leaf:3pc
Ghee:2 Teaspoon
Hilsha shad fish:8pc
Turmeric powder:1 teaspoon
Water:8 cup
Instructions:Marinate hilsha fish with salt and turmeric.Fry slightly using any oil.Wash and soak rice for about an hour.Put rice in a strainer to remove water.Marinate rice with all the ingredients.Keep aside for 30 minutes.Heat ghee and put rice.Fry for a few minutes.Add water.Bring to boil till half done.Put the lightly fried hilsha fishes.Lower heat and cook till done.

Egg Tomato

Egg is always that easy to make and ready to serve recipe in all households.From school tiffin to side a dish for the dinner table egg is always in the menu.So this time thought of tasting the egg in a different way.Here is the recipe for you all.

Ingredients:Eggs:4
Potato:2 medium sizes
Onion:1 large
Garlic:5 to 6 cloves
Ginger garlic paste:1/2 tablespoon
Turmeric powder:1/2 teaspoon
Chili powder:1 teaspoon
Tomato sauce:1 tablespoon
Garam masala:1/2 teaspoon

Preparation:Cut the potato in large square pieces and the onions also.Boil the egg and potato together.De-shell the eggs and cut into halves.Heat oil in a wok and fry the eggs and potatoes separately.While frying the eggs do not toss them hard else the yolk will come out.Heat oil in the wok,saute onions.Throw in the garlic and again saute for a minute or two.As the onions turn golden brown add the ginger garlic paste,tomato sauce,turmeric powder,chili powder,salt,water and cook till the gravy thickens.Add the potatoes and put in some more water if required.Add the egg and toss lightly.Sprinkle the garam masala and cook for a minute with a lid to retain the smell of it.

Kumro Alur Tarkari

Bengalis have a tendency of putting potato in any kind of recipe.It feels as if potatoes are an integral part of all recipes.I like to add potatoes in different curries,though because of peer pressure the quantity has reduced with the passage of time.

Ingredients:Pumpkin :100gms
Potato :2 medium sizes
Onion :1 small
Green chili:2
Turmeric powder:1/2 teaspoon
Mustard oil:1 teaspoon
Salt to taste

Preparation:Heat the oil in a wok.Saute the onions in the heated oil and throw in the panch phoron.Stir for 30 seconds before adding the vegetables.Put in turmeric powder.salt and the chilies.Stir for 2-3 minutes,add 1/2 cup water for the vegetables to get cooked properly.As the vegetables get cooked properly,take out from the flame and serve with roti ,paratha or rice.

Rui Maacher Jhol

Fish is always my love at the dining table.Fish of all types and fish of all kinds always bring extra smile to my face.

Procedure:Half fry the rui fish pieces,potatoes separately and keep aside.Take oil in a wok and some onions,and the bay leaves.Add all the spices to the onions and fry a bit.Add 2 cups of water and to it add the potatoes.Cook the broth till it starts boiling and then add the fish pieces.Cook till the potatoes get fully cooked.Serve with rice and enjoy eating.

Bengali Salad

Ingredients:Cucumber,carrot,small beetroot,radish,tomatoes,dal,chilies,salt,lime juice,mustard oil, crushed peanuts.

Procedure:Place all the vegetable ingredients in a large bowl.Add the seasoning and toss the salad until everything is uniformly mixed .Sprinkle the lime juice,mustard oil and finally the crushed peanuts on top.Serve 15 minute later preferably chilled.