Indian Style Spicy Mashed Potatoes (Aloo Bharta)

This is a popular vegetarian dish from Indian cuisine.

Total time: 15 min     Prep time: 5 min

Ingredients:

4 large Potatoes (boiled)

2 tablespoons vegetable oil

1 tsp kalonji seeds

2 whole Dry Red Chilies

1 medium onion, thinly sliced

1 tbsp ginger garlic paste

1 /2 cup finely chopped green chili

Salt - To taste

Preparation:

1.      Heat oil in a pan add dry whole red chilies and kalonji seeds. Allow this to sizzle for 45 seconds. (Don't let it burn.).When they begin to sizzle add thinly sliced onion and sauté this. Add green chill, ginger and garlic paste.

2.      Now add boiled potatoes ,salt and mix it gently. Stir well about 4/5 minutes or until potatoes is thoroughly cooked.

3.      Garnish with green chills. Serve hot with rice or rotis. Enjoy!

Moong dal with Veggies (Moong dal soup with Veggies)

Moong dal is a Bengali delicacy. The dal course is usually the most substantial course, especially in West Bengal. The split moong dal is roasted in a frying pan till it turns deep golden (not brown) and gives a nutty aroma. Sometimes it is dry roasted as well. It is then cooked and tempered with spices which only enhance the flavor. It's perfect for holidays, Hindu festival or weekend lunches. This dish is served hot with steamed white basmati rice accompanied with potatoes fries (like French fries, or shredded and fried), pickles, or a salad.

Total time: 30 min     Prep time: 5 min

Ingredients:

3 cups Moong Dal

1/2 tsp Panch Phoron

2 whole Dry Red Chilies

1 tsp Ginger (finely chopped)

1/4 tsp Turmeric powder

1/4 tsp Red Chili powder

1/4 tsp Cumin powder

1/4 tsp Coriander powder

1 tsp Sugar

Salt - To taste

2 tbsp Ghee

2 tbsp White Oil

6 pieces Green Chili (slit)

Vegetables:

2 Potatoes (halved)

½ cup Cauliflowers, (dices)

½ cup Carrot (dices)

Green beans - 6, cut into pieces

½ cup Green peas

 

Preparation:
1.      Cook the dal in pressure cooker.
2.      Heat a cooking pan. Put oil, add panch phoran, and whole dry red chilies, wait till it crackles.
3.      Add ginger; keep stirring till it turns light brown.
4.      To this add turmeric powder, red chili powder, cumin powder and coriander powder.
5.      Sauté it for half a minute.
6.      Add vegetables and keep stirring cook till the vegetables turn tender.
7.      Add the boiled dal and salt to taste.
8.      Add 2 cups water, garam- masala and ghee.
9.      Bring to boil on low heat and remove. Serve hot garnish with green chili.

Salami sandwich with egg oil poach

This sandwich is easy to make, typically taken to work, school, or picnics to be eaten as part of a packed lunch.

Total time: 10 min     Prep time: 5 min

Ingredients:

4 slices sweet French bread or sourdough bread

2 tbsp Mayonnaise

8 to 10 slices Italian salami

2 slices ripe Roma tomato

2 or 3 Romaine leaves, torn to fit bread

2 cheeses slices (optional)

Preparation:

1.      Heat a grill or grill pan to medium-high. Toast French bread on grill. Brush grill pan with oil and grill Italian salami until cooked through.

2.      Layer tomato, Italian salami, cheese slices and Romaine leaves on bottom half of bread and spread mayonnaise with top half of bread.

Ingredients for egg oil poach:

1tbsp Vegetable oil

1 egg

2 to 3 grinds black pepper

Salt to taste

Preparation for egg oil poach:

1.      Crack an egg into a small bowl (Don't break the yolk when cracking the egg) Heat the oil a pan, add the egg (Do this gently) and wait for

half min then season with salt and black pepper. Cook this for 3-5 min.

2.   Serve this with salami sandwich

Spicy chicken with mixed rice (Chicken kasha and Palou)

Chicken kasha and Palou, is a common delicacy in Bengali cuisine.
It is a very well known Bengali side-dish almost prepared at every Bengali households.

Total time: 45 min     Prep time: 10 min 


Ingredients for Spicy chicken/ chicken kasha :

1 whole Chicken(cut into medium pieces)

2 tbsp plain yogurt

1 bay leaf

1tsp whole garam masala.

1 large onion sliced thinly

1 large onion paste

1 large tomato (cut in a dice)

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

2tbspVegetable oil

Salt to taste

Preparation:

1.      First clean the chicken very well, let it be under running tap water for at least 5mins. Take the chicken in bowl and then add the yogurt, ginger, garlic paste, red chili powder, onion paste and salt. Keep it aside for 30mins.

2.      Heat the oil in a pan add bay leaf, whole garam masala and chopped onions sauté this. Now add the rest of garlic, ginger paste and tomato into the sauté and just fry for a minute or so. Add the marinated chicken into the pan, mix it well on high heat. Cover it and cook for few minutes on low heat.

3.      Check it after 5/6mins whether the chicken has become got cooked. If it still seems to be stiff, add little warm water and cook for sometime more.

4.      A great smell will fill up your kitchen when it’s cooked. Turn off the stove. Put the cooked chicken in a bowl and garnish it with the green chili.

5.      Enjoy it with rice, chapatti or paratha.

Ingredients for mixed rice (Pulou) :

1/4 cup cooking oil

2 whole cloves

1 bay leaf

2 cinnamon sticks

2 black cardamom pods

1 teaspoon cumin seeds

3 carrots, peeled and cut into dice

1 cup frozen green peas

4 cups basmati rice, rinsed

2 eggs

1/2 cup raisins (optional)

Salt to taste

6 1/2 cups water

Preparation:

1.      Break 2 eggs into a non-stick pan with vegetable oil and scramble it till cooked and keep aside.

2. Heat the oil in a large skillet; fry the cloves, bay leaves, cinnamon sticks, cardamom pods, and cumin seeds in the hot oil until fragrant, 2 to 3 minutes. Add the carrots, peas, and rice; cook and stir for 2 minutes. Pour the water over the mixture and season with salt; gently mix to incorporate.
3. Bring the mixture to a full boil; cover and reduce heat to low. Cook on low until the rice is tender, about 20 minutes. Remove the cover and cook another 15 minutes. Add the scramble eggs and raisins. Stir gently before serving.

Egg Poach with Veggi

Typically an egg is poached just to the point where the white is no longer runny and the yolk is beginning to harden around the edges. . For this reason, it is important to keep the heat low and to keep the poaching time to a bare minimum, which will also preserve the flavor of the food.

Total time: 8 min     Prep time: 5 min 

Ingredients: 
1 egg
1/2 tsp chopped tomato (sauté the tomato for 2mins, it will give nice aroma)
1/2 tsp chopped onion
1/2 tsp chopped green chili
1 tbsp water
1/2 tsp white vinegar or Lemon juice
 Salt to taste
1/2 tsp black pepper 

Preparation:

1.       Take a pan, add the water and bring to a gentle boil, add white vinegar (It's not essential but it improves the egg's appearance because the vinegar coagulates the egg white).

2.       Crack an egg into a small bowl (Don't break the yolk when cracking the egg) .Spin the simmering water to cool down the water .before drop in the egg.

3.      Now add the egg (Do this gently) and wait for ½ min then add the chopped onion, tomato green chili and sprinkle the salt and black pepper. Cook this for 3-5 min.

4.      Serve this with hot toast or enjoy this dish with sausage /hot dog

Ghugni bengali recipe (dried white peas with gravy)

Ghugni is an evening snack in Eastern India (Bengal,Orissa,Assam).Black-gram (Kala Chana) or dried yellow-peas or dried white peas is cooked with gravy, in the traditional eastern Indian style.

           Total time: 30 min     Prep time: 10 min

     Ingredients for ghugni:

      2 cups dry white peas

      2 boiled potatoes (cut in a dice)

      1 tsp cumin seeds

      1 bay leaf

      1 large onion sliced thinly

      1 large tomato (cut in a dice)

      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

      1/2 tsp chat masala powder

      1/2 cup chopped cilantro

      1 tbsp vegetable oil

      Salt to taste

Ghugni Preparation:

1.      Soak dry peas overnight. In the morning pressure cook it on sim for half an hour. Take a heavy bottomed vessel, add oil, splutter cumin seeds then add cinnamon, cardamom, and bay leaf fry for a few seconds.

2.      Then add garlic, ginger, tomato, green chillies fry for a minute and then add onions and fry.

3.      After the onions turn brown add the tomatoes and tamarind paste and saute for a minute.When the tomatoes turn soft and pulpy add chili powder ,garam masala powder, chat masala powder and salt.

4.      Also add the cooked dry peas and boiled potatoes .Simmer for 10 minutes.Garnish with coriander leaves. Serve hot with rice or chappatis.

Koraishutir Kochuri Recipe (Deep-fried flatbread with stuffed peas)

Koraishutir kochuri  is a spicy snack popular in various parts India including Uttar-Pradesh, Rajasthan, Delhi, Maharashtra, Madhya Pradesh, Gujarat, Bengal and Orissa. This is the most popular bengali breakfast dish. The usual Bengali way which uses less masala.... that gives the actual flavor of the fresh peas.
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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
For stuffing
1/4 kg Peas (shelled)
1 inch Ginger
4 small Green Chili
4 tsp Aniseeds (saunf)
1/4 tsp Asafetida
Salt to taste
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 keep aside.
2.    Grind the peas, ginger, green chili and aniseeds to a fine paste. Fry the asafetida till light brown. Mix in the peas paste and salt. Fry well till the paste is cooked. Take off from heat up and let it cool.
3.     Now knead dough a little again. Make small balls of the dough and cover them with damp cloth for 5 minutes. Press each ball in the center and fill it with the pea mixture. Close the opening well and flatten.
4.    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.
5.    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.
6.    This should take only a few seconds. Flip the round dough over and cook the other side until golden brown.
7.    Serve hot with vegetables curries or ghugni.

Bengali kofta curry recipe

This is another very easy and delicious recipe. Enjoy and add your comments!

Total time: 20 min     Prep time: 5 min

Ingredients:

• 20 chicken precooked meat balls
• 1 medium onion, thick sliced into cubes
• 1 tbsp vegetable oil
• 4 maggi masala sachets
• 4 green chilli
• ½ cup chopped spring onion
• ½ cup chopped cilantro
• Salt to taste

Preparation:

1. Heat oil in a pan, add onion and sauté it until it looks light brown and keep aside.Then saute chicken meatballs in the same oil for 5 minutes.
2. Mix maggi masala in water and whisk to make a thick sauce. Add this mixture in the pan and mix with meat balls and cook.
3. Add the onions with some spring onions and cilantro and cook until the gravy sticks to the meat balls.
4. Serve in a serving bowl and garnish this with spring onion and cilantro and green chilli. Enjoy this dish hot with rice or roti!

Spicy Chicken Masala recipe

I created this recipe for those days when I feel very lazy and want to cook something great and tasty but very quickly. Enjoy this dish and add your comments!

Total time: 15 min     Prep time: 5 min

Ingredients:

• 2 cups boneless chicken cut into medium pieces
• 1 tsp ginger paste
• 1 tsp garlic paste
• 1 medium onion, thinly sliced
• 1 tsp red chili powder
• 2 tsp garam masala powder
• 1 tbsp vegetable oil
• 4 green chilli
• ½ cup chopped spring onion
• ½ cup chopped cilantro
• Salt to taste

Preparation:

1. Heat oil in a pan, add chopped onion and sauté it until it looks light brown.Then add ginger garlic paste, red chilli, garam masala, salt and chicken. Cook for 5 minutes until it is mixed well.
2. Add ¼ cup of spring onion and ¼ cup cilantro and cook till the chicken is well cooked.
3. Serve in a serving bowl and garnish this with spring onion and cilantro and green chilli. Enjoy this dish hot with rice or roti!

Chicken Rice (Pulav) recipe

This recipe is a easy and the fastest way to create a tasty dish which is very fulfilling and nourishing!

Total time: 15 min     Prep time: 10 min

Ingredients:

• 2 cup basmati rice
• 2 cup chicken cut into medium pieces
• 2 potatoes cut into eight pieces
• 1 medium onion, thinly sliced
• 1 tsp ginger paste
• 1 tsp garlic paste
• 1 tsp red chili powder
• 2 tsp garam masala powder
• 1 tbsp vegetable oil
• 1 tsp keyra water
• 1 tsp rose water
• 4 green chilli
• 3 cups water
• Salt to taste
• Nuts and raisin (optional)

Preparation:

1. Heat oil in a pressure cooker, add chopped onion and saute it until it looks light brown.Then add ginger garlic paste, red chilli, garam masala,salt, chicken and potatoes. Cook for 5 minutes until it is mixed well.
2. Add rice, salt, keyra water, rose water to the mix and add water. Mix it well and cook in the cooker with the lid closed. Cook till the cooker whistles.
3. Open the cooker and check if the chicken is tender and potatoes are cooked. If not then cook for some more minutes
4. Serve in a serving bowl and garnish this with nuts raisins and green chilli. Enjoy!

Dimer devil or deviled eggs recipe

These are boiled eggs re-stuffed with mashed potato,egg and spice mix and then deep fried in oil. These tastes yummy. Enjoy this easy recipe!


Total time: 30 min     Prep time: 15 min

Ingredients:

• 4 boiled egg
• Bread crumbs as needed
• 2 raw eggs
• 4 boiled potatoes mashed
• 1 tsp garlic paste
• 1 tsp ginger paste
• 1 tsp crushed red chili flake
• 1 tsp coriander powder
• Salt to taste
• Vegetable Oil
• 1 tsp chopped green chili

Preparation:

1. Heat one tsp of oil in a pan and then add garlic paste and garlic paste and sauté for a few minutes until the paste looks reddish. Add mashed potato, red chilli,salt, chopped green chilli, coriander and then mix it well. Cook for 5 to 8 minutes in medium heat. Set this mixture aside and let it cool.
2. Take the four boiled egg and cut into half. Mix the yellow yolk from the egg with the mashed potato mix.
3. Now make balls out of the potato mix putting the egg in the middle.
4. Whisk the egg raw eggs in a bowl and put bread crumbs in another bowl.
5. Take the potato balls and dip it in the raw eggs and then dip ot in the bread crumbs and keep it aside.
6. Take a pan heat oil and deep fry these balls.
7. You can also use oven to fry the balls, this will be healthier as it will have less oil content.
• You need to preheat the oven to 450 degrees
• Place a aluminum foil on a baking tray and spray oil
• Then place the balls in a baking tray and spray oil on top of it.
• Bake for 10-15 minutes until the balls turn brown
8. Serve hot with chutney or tomato ketchup and enjoy the delicious dimer devil chop

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.