Chilli Chickn

Chicken: 700 gms boneless
Ginger garlic paste: 1 tbsp
Green pepper: 1 ( cut into cubes)
Red Pepper:1  (cut into cubes)
Onions: 2 (cut into cubes)
Green chillies: 3-4 (as per taste)
Soya sauce: 3 tsp
Cornflour: 3 tbsp
Vinegar: 2 tsp
Tomato ketchup: 2 tsp
Sugar: 1/2 tsp
Salt and pepper to taste
1 Egg
Oil for frying
Spring onion (to garnish)   



Preparation:
Wash the chicken and marinade with 1 ginger garlic paste,1 tsp Vinegar,1tsp Soy sauce,pepper powder,salt,1 egg and 1 tsp cornflour. Keep for 30 mins.

Heat the oil and deep fry the chicken pieces .Drain on a kitchen roll and keep it aside.
In oil add oinion and few green and red pepper and green chili and fry for some time. Once onion turns golden brown add ginger garlic paste and fry for some time. Now add chicken, soy sauce,vinegar and tomato ketch up along with rest of the Green and Red Pepper. Add salt and sugar as per your taste and add little bit of pepper powder. Mix 1 tbsp of the cornflour with water and add it to the chicken. Mix well. Boil till it thickens. Garnish with Spring Onion.

Doi Chicken kasha

Ingredients

1. 1lk . skinless chicken on bone
2. 1 cup thick yogurt
3. 2 medium sized onion sliced
4. 1 tbsp. garlic paste
5. 1 tbsp. ginger paste
6. 1/2 tsp of cumin seed
7. 1 tsp. bay leaf
8. 3-4 tsp. green cardamom
9. 3-4 clove
10. 1 stick cinamom
11. 1 tsp. turmeric powder
12. 2 tsp. Kashmiri red chili powder
13. 2-3 potato
14. 1 tsp. whole pepper powder
15. 1 tsp garam  mashala ( you can avoid it also since whole garam mashala is already added)
16. Salt
17. Sugar
18. White oil

❥Prepare the potatoes:
In a sauce pan add water and potatoes.
Bring it to boil keeping the heat to high.
Boil for about 6 minutes then drain the water from the potatoes.
Let dry completely then fry them on hot oil for 3 minutes or until it's slightly golden brown.
Once golden brown remove from oil and transfer onto a paper towel to remove the excess oil.
Set aside.
❥Prepare the chicken:
In a wok heat oil on medium low heat then add sliced onions.
Fry for 18-20 minutes on low heat or until it turns golden brown.
 add ginger and garlic and fry for 1 minute.
Then turn the heat to high and add chicken. Fry for 2 minutes.
After that add spices and seasoning (salt, turmeric powder, red chili, bay leaves, black pepper,
cardamom pods, cloves, cinnamon stick and cumin seeds). Fry for 5 minutes. add potato.
Then add yogurt and mix well until everything is well combined.
Next cover and cook on low medium heat for 20 minutes or until the chicken is fully tender.
After 20 minutes remove lid and turn the heat to high fry for 5 minutes or until most of the liquid (water) has evaporated or when the oil comes up.
Now add garam masala. Mix well.
Then add tomatoes, fried potatoes and green chili (optional). Stir until everything is
well combined.
Turn off heat immediately and remove from heat.
The chicken is done, set aside.

Server with bengali sweet polao, paratha.

Tel Tyangra

Ingredients

1. 10-12 tyangra mach cleaned
2. 1 large onion grated ( do not make very fine paste)
3. 1 tsp cumin powder
4. 1tsp ginger paste
5. 2-3 green chilies
6. 1 tsp green chili paste
7. 1 tsp. turmeric powder
8. 2 tsp. chili powder
9. Salt
10. Mustard oil ( you need oil for this as you can see its TEL tyangra.. :)

Marinade the fish with all ingredients and keep aside for 5 mins.
Heat the pan and a little bit of oil . Once the oil is hot add the marinated fish and cover the lid. Occasionally turn the fish ( please ensure  not to break the fish). Once oil gets separated and mashala gets almost cooked then take some water into the container where you marinade the fish. was the container and add the water into pan. and cook for some more time.
If you need a light sweet taste you can add very lil amount of sugar. I do not use sugar generally.
This is a very tasty dish. :)

Loitte macher jhol

• 1kl loitya maach or Bombay Duck cleaned and washed( cut into 2-3 medium sized pieces depending up the size of the fish)
• 1 medium sized onion thinly sliced
• 1 medium tomato finely chopped
• 1 tsp Green chili paste  
• 1-2 whole green chilies
• 1 + 1/2 tsp. turmeric powder
• 1/2tsp. kashmiri red chili powder   
• 1tsp cumin powder
• 1/2 cup finely chopped coriander leaves (Cilantro)
• Salt to taste
• 5 – 6 tbsp. mustard oil( do not compromise on oil).

Smear the fish with half tsp. turmeric and salt and one tsp oil. Now take a pan and heat the oil.  Fry the onion till golden brown. Once it is done add cumin powder,turmeric powder,kasjmiri red cihili powder and green chili paste,salt. cook for 2 mins and  chopped tomatoto. again cook for few mins. Add the fish. cover the lid. Occasionally turn the fish around but ensure that it dose not brake. Cook till oil separates . Boil 3/4th cup of water and add to fish curry. After 1-2 mins add the coriander  leaves.
Loitte macher jhol is ready to serve with hot plane rice:)

NB: Please do not add sugar .

Chicken sindhi Rice

Inspired by Sindhi Chicken Biriyani

❥INGREDIENTS:
1 tsp ginger, grated
1 tsp garlic, minced
3/4 cup oil
1/2 tsp red chilli powder
1/2 tsp turmeric powder
1-1/4 tsp salt or to taste
5 cloves
5 green cardamom pods
16-18 whole black pepper
1 tsp cumin seeds
1 cinnamon sticks
2 small bay leaves
3/4 cup plain yogurt
1/2 tsp garam masala
2 medium size onions, sliced
2 medium size tomatoes, cut into wedges
2 medium size potatoes, peeled and cut into wedges
1 green chilies, chopped (optional)
yellow/orange food coloring
oil for frying the potato
water, as needed. for boiling the potato
❥For rice:
2 liter water for boiling
3 tsp salt
1 tsp whole garam Mashala
2 cups long grain basmati rice
❥DIRECTIONS:
❥Prepare the potatoes:
In a sauce pan add water and potatoes.
Bring it to boil keeping the heat to high.
Boil for about 6 minutes then drain the water from the potatoes.
Let dry completely then fry them on hot oil for 3 minutes or until it's slightly golden brown.
Once golden brown remove from oil and transfer onto a paper towel to remove the excess oil.
Set aside.
❥Prepare the chicken:
In a wok heat oil on medium low heat then add sliced onions.
Fry for 18-20 minutes on low heat or until it turns golden brown.
Once it's golden brown remove some of the onion for the later topping of the biryani.
In the remaining frying onion add ginger and garlic and fry for 1 minute.
Then turn the heat to high and add chicken. Fry for 2 minutes.
After that add spices and seasoning (salt, turmeric powder, red chili, bay leaves, black pepper,
cardamom pods, cloves, cinnamon stick and cumin seeds). Fry for 5 minutes.
Then add yogurt and mix well until everything is well combined.
Next cover and cook on low medium heat for 20 minutes or until the chicken is fully tender.
After 20 minutes remove lid and turn the heat to high fry for 5 minutes or until most of the liquid (water)
has evaporated or when the oil comes up.
Now add garam masala. Mix well.
Then add dried prunes, tomatoes, fried potatoes and green chili (optional). Stir until everything is
well combined.
Turn off heat immediately and remove from heat.
The chicken is done, set aside.
❥Prepare the rice:
Wash and rinse rice until the water runs clear.
Once cleaned soak rice in water for 30 minutes.
After that drain the soaked rice and place it in the boiling water.
Add salt and whole garam mashala. Give a good stir.
Cook the rice al dente just for about 6 minutes on medium high heat.
Don't cook it fully. It should be about three quarters of the way cooked.
Then drain the water off.
❥Assembling the Biryani:
Layer the meat masala with the rice, remembering to sprinkle the reserved fried onions and some food coloring over the rice in between the layers.
Cover with a tight lid and place on very low heat for about 5-10 minutes to steam.
Once done, open and fluff up the biryani gently.
Serve with sliced lemons, Riatah...

Jhinge Bessari

1. 10-15 small prawn
2. 3-4 Ridge gourd, finely chopped
3. one small size coconut grated
4. Salt
5. 2-3 chilis
6. Mustard Oil


Mix all the ingredients including prawn and oil and in a low flame  heat  a lil bit of oil in kadai and put the mixer in kadai. cover with lid. Stir occasionally . Cook it Ridge Gourd are cooked and water dries up.
PS: Khub beshi shukno hobena .

Narkel Chingri:(Moms kitchen)

1. 20-25 medium sized prawn deveined
2. 1 medium onion finely chopped
3. 1 medium size coconut, make a paste of it ( not very fine paste)
4. 3-4 green chilies
5. Turmeric powder
6. Coconut milk half cup
7. Salt
8. Sugar
9. Mustard Oil (you need more oil to make it)

Clean and wash the prawn. Smear the prawns with salt and turmeric. Now in a blow put all ingredients. Add prawn and mix all . Now you can cook this in a microwave or in a pressure Cooker.
I usually do it in Micro since this method takes less time :)). In high power, micro it for 3-4 mins and then give a stir, if needed add some more coconut milk and a lil bit of oil again ( since  if you make anything in micro it usually gets dry up very fast). Micro it again for another 2-3 mins. Make sure oll prawns are cooked properly.
PS: besh anek ta sarser tel lagbe..kiptemi korle chalbena :)))

Now.. narkel Chingri is ready to eat..yammuuyyy.