Bengali chicken roll recipe

Total time: 30 min Prep time: 20 min

Ingredients:

• 3 tbsp vegetable oil
• 1 tsp cumin seeds
• 1 large onion sliced thinly
• 1 tbsp garlic paste
• 1 tbsp ginger paste
• 1 tsp coriander powder
• 1 tsp cumin powder
• 1/2 tsp turmeric powder
• 1/2 tsp red chili powder
• 1 tsp garam masala powder
• 300 gms boneless, skinless chicken cut into 2" cubes/ pieces
• 6 eggs
• Salt to taste
• 6 Parathas (pan fried flatbreads)
• 1/2 cup vegetable cooking oil
• 2cups chopped green chili
• 2cups chopped cilantro
• 6 tbsp tomato ketchup

Preparation:

Step 1: Prepare the chicken:

1. In a large bowl, add garam masala, garlic and ginger paste, coriander powder, cumin powder turmeric powder, red chili powder with boneless chicken. Marinate this for 1-2 hours.
2. Place a pan over medium-high heat with 2 tbsp oil. Add the Marinated chicken plus the marinade. Allow this to cook, uncovered, for 20 minutes. When the chicken has absorbed all the juices and is almost dry, take off the flame.and set aside.

Step 2: Prepare the paratha and omelette:

1. Beat 6 eggs with chopped green chili, pinch salt (to taste) and chopped cilantro, for each kati roll. Place a non-stick frying pan on medium heat. The diameter of the pan should be the same as your paratha or chapati.
2. Add 1 tsp of oil per omelette, to the pan.
3. Slowly pour in 1/4 of the egg mix and spin, to cover the pan. As soon as the bottom of the omelette is set and the top is still soft and custard-like, place the the paratha on top, it will stick to the omelette.
4. Quietly insert a spatula underneath the omelette and toss it over. Let the paratha bronzed a bit and then remove from flame. The omelette will be sticking to the paratha.

Step 3: Acumulate kati roll:

1. Take a plate, place the paratha with the omelette grip up.
2. Add primed chicken with onion sliced thinly and chopped green chillies then drizzle with tomato ketchup on top.
3. Roll and eat warm.

Begun posto recipe (Eggplant in poppy seed gravy recipe)

Total time: 30 min Prep time: 10 min

Ingredients:

• 1 large eggplant
• 2 tablespoons vegetable oil
• 1 tsp panch-phoran - (Radhuni, kalonji seeds, fenugreek, fennel seeds and cumin seeds added in equal parts.)
• 2 whole dry red chili pods
• 2 tbsp white poppy seeds paste
• 1 tbsp ginger garlic paste
• 1 tbsp turmeric powder
• 1 tbsp red chili powder
• 1 tbsp coriander powder (for garnish)
• 1 green chili (for garnish)
• 1 teaspoon salt
• 1/2 cup finely chopped cilantro
• 1 cup water

Preparation:

1. Cut the eggplant lengthwise as shown in the picture.
2. Rub the eggplant pieces with oil and cook this in oven. Preheat the oven to 400 degrees F and bake it for about 45 minutes turning the sides every fifteen minutes. Be sure to first put the eggplant in an oven safe shallow bowl or a cookie sheet.
3. When the eggplant is become tender, let it cool and peel off the skin then chop the eggplant in small pieces and keep aside.
4. Heat 1-2 tablespoon oil in a saucepan add panch-phoron and red chili pods. Let it sizzle add then add ginger and garlic paste. Sauté this for 5 minutes. (Don't let this burn).
5. Now add poppy seeds paste sauté it and coriander powder, turmeric, red chili, and salt and let it cook for a few minutes. Then add water let it cook on medium heat for a smooth gravy.
6. When the gravy is ready add roasted eggplant. Garnish this dish with green chili and coriander. Serve hot with rice, rotis, parathas, or naan. Enjoy!

Baingan Bharta (Eggplant Curry) Recipe

This is a popular vegetarian dish from Indian cuisine.
Total time: 30 min Prep time: 16 min

Ingredients:

• 1 large eggplant
• 2 tablespoons vegetable oil
• 1 tsp cumin seeds
• 1 tsp mustard seeds
• 1 medium onion, thinly sliced
• 1 tbsp ginger garlic paste
• 1 tbsp turmeric powder
• 1 tbsp red chili powder
• 1 tbsp coriander powder
• 1 tomato (diced)
• 1 /2 cup finely chopped green chili
• 1 teaspoon salt
• 1/2 cup finely chopped cilantro
• 1 /2 cup finely chopped cashew nuts (optional)

Preparation:

1. Rub whole eggplant with oil and cook this in microwave for 16 minutes until it is tender (put it on a microwave safe dish). If you are using an oven, preheat the oven at 400 degrees F and bake it for about 45 minutes turning the sides every fifteen minutes. Be sure to first put the eggplant in an oven safe shallow bowl or a cookie sheet.
2. When the eggplant is become tender, let it cool and peel off the skin then chop the eggplant in small pieces and keep aside.
3. Heat 1-2 tablespoon oil in a saucepan adds cumin and mustard seeds let it sizzle add thinly sliced onion and ginger garlic paste. Saute this for 5 minutes. Wait until this becomes reddish. (Don't let this burn).
4. Now add tomato, coriander powder, turmeric, red chili, and salt and let it cook for a few minutes until tomato has started leaving the oil. Add eggplant let it cook on medium heat keep stirring the eggplant and mashing the eggplant as it cooks.
5. Cook for about 8 to 10 minutes. Add green chili, chopped cashew nuts and fresh cilantro to the eggplant and mix it gently. Serve hot with rice, rotis, paranthas, or naan. Enjoy!

Pabda macher jaal bengali recipe

Total time: 30 min Prep time: 10 min

Ingredients:

• 8 piece Pabda-fish
• 1/4 tsp kalonji seeds
• 1/4 tsp Salt
• 1/4 tsp Sugar
• 1/4 tsp Turmeric powder
• 2 tbsp Vegetable Oil
• 8 green-chili
• 1 cup finely grated cilantro
• 2 cups Warm Water or as needed

Preparation:

1. First wash, clean and marinate the pabda fish with salt and turmeric powder.
2. Heat oil in a pan for shallow fry the marinate fish and keep aside. Heat 1-2 tablespoon oil in a saucepan adds kalonji seeds when they begin to sizzle add green chill and ginger. Allow this to sizzle for 45 seconds. Wait until ginger paste becomes reddish. (Don't let the ginger burn).
3. Now add red chili powder and turmeric powder Add 2 cups water- stir lightly. Cover it and cook for 10 minutes. After a few seconds add fish and salt to it, boil this until the gravy saturates the fish suitably.
4. Garnish with green chills. Serve hot with rice.

HEALTHY PASTA WITH GRAVY

I have prepared this typical Italian food with an Indian touch.

Total time: 30 min Prep time: 10 min

Ingredients:

• 1 packet pasta
• 1 cup boiled and shredded chicken
• 2 eggs
• 2 tbsp vegetable oil
• 1 cup finely grated cabbage
• 1 cup finely grated carrots
• 1 cup finely grated onion
• 1 cup finely grated bell pepper (yellow, red)
• 1 cup finely grated spring onion
• 1 cup finely grated cilantro
• 1/4 tsp Salt
• 1/4 tsp Sugar
• 1 tsp vinegar (optional)
• 1-2 tbsp chili sauce, as per taste (optional)
• Freshly ground black pepper to taste

Ingredients for Gravy Sauce:

• 1 tsp vinegar
• 1 tsp dark soy sauce
• 1-2 tbsp chili sauce
• 1-2 tbsp ketchup
• ½ cup orange juice
• 1 tsp lemon juice
• 1 tbsp unsalted butter (optional)
• 1 tbsp all-purpose flour (optional)
• 1 tsp tablespoons finely grated orange peel
• Freshly ground black pepper to taste

Preparation:

1. Boil the pasta as per the package instruction. Add salt, oil to the water.
2. When it is about 90% cooked, drain the pasta and toss it lightly with cold water. Drain it completely and set aside until ready to use.
3. Break 2 eggs into a non-stick pan with vegetable oil and scramble it till cooked and keep aside
4. Take a Wok or wide pan. Heat about 1 tsp of oil until it smokes. Add the boiled and shredded chicken followed by spring onion greens, bell peppers, cabbage, carrots and scramble eggs. Toss on high flame for 2 minutes. Don't leave this at stage they can easily burn. You would want to keep tossing them.
5. When you find the vegetables softening slightly, add the pasta, salt, pepper, along with cilantro.
6. Give it a good toss and saute for another minute or so. Serve hot and immediately.

Preparation for gravy sauce:

1. Put the soy sauce, vinegar, chili sauce and ketchup into a saucepan with the essential ingredients, orange juice and lemon juice bring to the boil.
2. Bring to a simmer for 5 minutes.. If you wish to thicken the sauce into gravy, mix to smooth paste 1 tablespoon unsalted butter, softened, with 1 tablespoon all-purpose flour.
3. Whisk the paste bit by bit into the simmering sauce and cook until thickened. Season with salt and black pepper

YUMMY TUMMY CHICKEN SANDWICH

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Total time: 10 min Prep time: 5 min

Ingredients:

• 6 bread slice (crusts removed)
• 1/4 tsp Salt
• 1/4 tsp Sugar
• 2 tbsp Mayonnaise
• 2 cups boiled and shredded chicken.
• 1 cup finely grated cabbage
• Freshly ground black pepper to taste

Preparation:

1. Take a large bowl to mixed boiled and shredded chicken, finely grated cabbage, salt sugar, mayonnaise and season with freshly ground black pepper to taste.
2. Mix together and spread mixture on bread slices. Place one slice on a plate with a spoonful of the chicken mixture spread over the top then top each with another bread slice.

ALOO CURRY (POTATO GRAVY SAUCE)

This is typical of Oriya, Assamese and Bengali cuisine
Total time: 20 min Prep time: 10 min

Ingredients:

• 4 Potatoes (cut in a dice)
• 1/4 tsp kalonji seeds
• 1/4 tsp Salt
• 1/4 tsp Sugar
• 1/4 tsp Turmeric powder
• 2 tbsp Vegetable Oil
• 4 Green chilis
• 2 cups Warm Water or as needed

Preparation:

1. First clean and peel potatoes. Remove any brown spots. Cut potatoes into cubes. Be sure to cut into cubes consistent in size so that they cook evenly.

2. Heat oil in a pan add kalonji seeds and when they begin to sizzle add green chill and ginger. Allow this to sizzle for 45 seconds. (Don't let the ginger burn.).
   
3. Now add potatoes, salt, suger and turmeric powder. Stir well about 2 minutes.
   
   
   
   
   
4. Add 2 cups water. Cover it and cook for 10 minutes or until potatoes is thoroughly cooked.
   
5. Garnish with green chills. Serve hot with fried bread / luchi.
   

LUCHI (DEEP-FRIED FLATBREAD)

This is typical of Oriya, Assamese and Bengali cuisine
Total time: 30 min Prep time: 10 min

Ingredients:

• 1 cup all-purpose flour (Maida)
• 1/4 tsp Salt
• 1/4 tsp Sugar
• 2 tbsp Butter/Melted Ghee (optional)
• 1/2 cup Warm Water or as needed
• Vegetable Oil /Ghee for deep frying

Preparation:

1. Take a large bowl to blend the flour with melted ghee, salt and sugar. Use enough water to make stiff but pliable dough. Cover this dough with wet cloth and set aside for 30 minutes.
2. After 30 minutes knead dough a little again. Make small balls of the dough and cover them with damp cloth.

3. Take one ball of dough and dip a corner of ball in melted ghee or oil and roll it out into 5 inches round. Repeat the same process to roll out all round dough.
   
   
   
   
   
4. Heat plenty of oil in a pan/kadhai until very hot. Put in round dough and immediately start flickering hot oil over the top of it with a spatula so that it will swell up like a ball.
   
   
   
   
   
   
5. This should take only a few seconds. Flip the round dough over and cook the other side until golden brown.
   
6. Serve hot with vegetables curries.