Dry chili chicken

Dry chili chicken
Chili chicken is very popular in all over India..you can easily get chili chicken in any restaurant. ..I here made dry version of chili  chicke. ..I did not use ajinamoto n vinegar

Chicken -- breast piece boneless or with none
Refine flour or maida--1-2 tbsp
Cornflour---1-2 tbsp
Soyasauce---1-2tbsp
Salt--as required
Sugar--1/2tsp
Black pepper--1tsp
Capsicum--1
Onion--1
Ginger n garlic paste--1tsp each

Process
Wash chicken and cut into bite size picess...take a bowl add chicken pieces maida cornflor salt black pepper soya sauce and pinch of baking soda...mix all ingredients with little water. Make medium tight batter. .deep fry chicken pieces until turns into golden colour...drain the chicken and place it on the paper towel.....
Cut capsicum and onion in square piece....take a pan add 1-2tbsp oil add ginger garlic paste .saute for 1-2 mins add capsicum  onion saute for 2-3 mins  on high flame add salt  soya sauce sugar black pepper chopped green chili and chicken pieces mix all..simmer the gas in low medium heat ..make a paste of cornflor water n pinch of salt..add this mixture to the chicken ..stir continuously until gravy dried up....turn off gas....place dry chili chicken on serving plate....

Malpoa

Malpoa

We all have little or more sweet tooth....Malpoa is a well known sweet dish in every household in India ...it's a fluffy  soft in inner side and edges are crisp....in West Bengal Malpoa made specially in makar sankranti and any other special occasion..

Maida --6tbsp

Semolina/rawa/suji---3tbsp

Sugar--2-3tbsp

Cardamom powder---1/4tsp

Saunf/aniseed-1/4 tsp

Milk----1/2cup

Water---2/3cup

 

For --sugar syrup

Sugar---1/2cup

Water--1cup

Process

Soak maida,semolina ,sugar ,saunf into milk and water mixture for 20 mins to half an hour...stirring the batter ..make sure no lump should not be formed...minewhile make a sugar syrup .....place water and sugar ..stirring sugar till sugar dissolve complty...simmer gas on low flame for 10-12 mins...syrup consistency  like medium sticky..heat oil in a pan..stir the batter throuhly,take a ladle .pour the one full laddle batter into the oil ,fry it in low medium heat...fry it till the edges get crisp and brown.. drainn Malpoa from the oil and soak it into the sugar syrup immediately ..soak it for 1-2mins...drain malpoa from syrup and place it on serving plate....

Bhetki macher matha diye lau ghanto

Bhetki macher matha diye lau ghanto

    Bhetki Mach or bekti fish /red snapper is quite common and popular fish to all fish lovers.....me n my husband we r truly fish lovers....I personally love bhetki fish too much..as a Bengali our staple food  rice n fish curry..not only fish we r the Bengali made different delicious recipes wth fish head....just chchra  chchori ghanto etc..all this item could be veg or non veg .non veg means made with fish head...Rui , katla,bhetki  any kind of fish head used to make this immortal dishes...
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Cook Time- 40 mins 
Serve - 3
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Ingredients:--

Bhetki fish head- 1
Bottle gourd or lau - 1
Onion-1  
Bay leaf-1
Ginger---1 tsp
Salt--as required
Sugar- 1-2tsp
Turmeric powder-1tsp 
Cumin n coriander powder ---1tsp each
Green chilli-- 1 slit
Garam masala--1/2tsp

Process:---

Wash fish  head properly .. Marinated the fish head with turmeric and salt...keep it aside..

Then finely chopped or thinly sliced bottle  gourd....take a karai ,add 2 tbsp oil .heat the oil add marinated fish head ..fry it  then keep it aside...

Add bay leaf in the oil then add thinly sliced onion ,fry it till turns little brown colour,,then add ginger paste ,stir continuously  then add chopped bottle guard, add turmeric ,cumin ,coriander powder ,salt ,sugar ,green chilli ,mix all ingredients with guard properly ..  Cover the lid, keep cooking on low flame for 8-10 mins...stir occationlly..

after 10 mins add fish head, mix with lau properly, again cover the lid n keep cooking on low flame for 5-6 mins.. Open the lid stir guard with fish head on high for 2-3 mins till it dries completely. ..add Garam masala ,mix well..check seasoning  and turn off the gas....

serve it with hot steam rice...if u want you can add coriander leaves for garnishing..

Bhuna chicken

Bhuna chicken
 Bhuna means where spices fried gently almost without water...In  one sentence you can say slow cooked chicken with flavourful spices..it comes out appsoluately mouthwatering with very little sause. ...
  Chicken- 1kg
Chatu/sattu - 1tbsp
  Curd-4-5 tbsp
 Onion- 4-5 big finely chopped
 Garlic paste- 11/2 tbsp
 Ginger paste- 1tbsp
Turmeric powder- 2rep
Chilipowder- 2tsp
Cumin powder- 1rep
Coriander powder- 2tsp
Salt- as required
Sugar- 1tsp
Green chili-- 1-2 chopped
Garom masala-- 1 tsp (2-3clove 2-3cardamom 1inch stick cinamon nutmeg n mace dry roaste and grind )

 Process
 Wash chicken thoroughly. .marinated the chicken with curd, sattu, ginger garlic paste turmeric  chili cumin n coriander powder  salt n sugar for 45mins- 1hr....
     Take a karai add 3-4 tbsp oil .heat oil add chopped Onion .fry it till gets Brown color.....then add marinated chicken .mix marinated chicken with onion properly in high flame for 3-4 mins...then sim the gas  cover with lid n keep it on gas for 10 mins - 15mins or till chicken cooked well....occasionally stir it.....Chicken will get cooked in its own juice....(as we do not add Water.) after 10 mins open the lid...when chicken gravy dried up almost 70% oil separates from spices means its done....add garam masala n coriander leaves...keep gravy as per your desire consistency.......though this chicken dish did not require runny gravy.. serve bhuna chicken with roti  or naan. ....

Loitya macher jhuri

Loitya macher jhuri /spicy bombay duck fried curry

  Loitya mach or bombay duck is known in different names in different places throughout theIndia....in west Bengal and Bangladesh it's called loitya /lotte .Mumbai ,pune it's called bombil or bombay duck.

  It's very soft and mushy fish....even no need of additional water when you cooked....

Ingredients:-

 Loitya mach or bombayduck--1 kg

 Oil - 3-4 tbsp

 Onion- 2-3 (big) thinly sliced

  Ginger n garlic paste-1 1/2tbsp

  Tomato- 1 big chopped

 Green chili-as per your hot taste/2-3 

 Salt-as required 

Sugar-2tsp 

 Chili powder- 1rep

 Turmeric - 2tsp

 Cumin powder- 1tsp

 Coriander powder- 2 -3 tsp

 Coriander leaves - 1handful

Process

 Wash n clean the fish thoroughly. ..take kadai or pan .put 3-4 tbsp oil. .add sliced onion..fry it till turns light brown...then add gingar n garlic paste .stir it continuously  .add tomato stir 4-5 mins and add loitya  fish along with turmeric  chili cumin n. coriander powder  Salt n sugar...stir all ingredients with fish properly. ...simmer the gas for 5-6 mins... no need to add water as fish will release enough water.....open the lid. .stir continuously until fish curry completely dry...oil gets separate from fish curry means it's prepared .. add coriander leaves ....check seasoning......serve it with hot steam rice...

Note:--- If you want, you can discard the fish bone, blunch the fish for 4-5 mins. Drain the water, make a slit and remove the centre bone..