Chocolate chip cookies

Ingredients:
1 1/4 cup Fine Wheat Flour (Maida) ,1/2 tsp Baking Soda ,1/2 tsp Salt ,1/2 cup Butter,1/2 cup Brown Sugar,1/4 cup Sugar,1 small sized Egg, 1 tsp Vanilla Essence,1 cup Chocolate Chips, 1/2 cup chopped and roasted Walnuts.


Steps:
First blend the flour, baking soda and salt uniformly in a bowl. Then thrash butter, sugar and brown sugar as one until creamy and velvety. Put in the egg and vanilla essence. Now adjoin flour. When flour is completely blended then mixes up the chips and walnuts. On a tray of a preheated oven lay a huge ungreased cookie piece. At this time drop a spoonful of the butter on the sheet 2 inches thick and leave to bake it for 10 -1 2 minutes.

Black Forest Pastry

Ingredients:
For chocolate sponge:
Eggs- 6, Sugar - 100 gm, Refined flour - 125 gm, Coco powder - 30 gm, Vanilla essence - a few drops

For pastry:
Cream - 350 gm, Cherry - 50 gm, Sugar - 150 gm, Chocolate flakes - 75 gm, Chocolate essence-a few drops

Steps:
Spread bakery paper or papers used in bread in the edges of the baking tray. Heat the tray in 180°C. Beat sugar, eggs and vanilla essence in a pan so that the mixture blends properly. Add slowly coco powder and flour in the blended mixture. Pour the mixture in the baking tray and bake for 45 minutes. Leave for 5 minutes after removing from the oven. In a separate container beat thoroughly 100gm of sugar with cold cream. If the cream is not cold mix a few cubes of ice. Add a few drops of chocolate essence in the cream. Boil water adding remaining sugar to make syrup. Slice the cake in three layers horizontally. Spread the syrup over each layers. Replace the slices one after the other. Spread the cream over the cake. Slice it in shapes of pastry. Decorate with grated chocolate and cherry. Serve.

Lankaa Achar(Green Chilli Pickle)

Ingredients: Green chillies: 1 kg cut in 1/4 inch rounds, Ginger paste: 50gms, Shredded Ginger: 50gms, Chilli powder: 50gms, Garlic paste: 100gms, Turmeric powder: 30gms, Mustard seeds: 60gms,a tsp set aside and the rest ground to paste, Vinegar: 2 cups, Mustard oil: 3 cups, Non-Iodised salt to taste. Ordinary sea salt is a good preservative, Sugar: 2 tbsp

Steps: Add about a level tbsp of salt to the chillies, mix and set aside for a few hours or overnight. Grind the masala paste with vinegar instead of water. Heat half the oil to smoking in a pan and fry the chillies in this for about 10 minutes. Remove chillies to another dish. Add three- quaters of the remaining oil to the pan. Allow this to become smoking hot. Add the teaspoon of mustard seed and when it stops spluttering, add the shredded ginger. Fry for a minute and then add the other masala pastes, ginger and garlic. Fry for a good 10 minutes or more until the masalas change colour, then add the remaining vinegar and 2 tbsp of sugar. Add the fried chillies to the masalas in the pan, fry for another ten minutes. Adjust seasoning. Just before removing from fire, add the remaining oil and mix well. Cool and store in jars.

Tomato Chutney

Ingredients:

250 gms tomatoes, cut in four, 1/4 ts of ginger cut into strips, 1/4 ts red chilli powder or chopped green chill. 1 tbls raisins, soaked and cleaned in water, 1/8 ts panch phoron, 1 ts mustard oil, salt and sugar to taste.

Steps:
Heat mustard oil in a pan. Add panch phoron to hot oil and fry till spluttering stops. Add chopped tomatoes. Stir well. Add salt, cover and simmer 10 minutes. Remove cover. Add ginger strips, chopped chilli and raisins. Add 2-3 tbls sugar and a cup of water. Continue simmering until tomato chutney thickens and is cooked. Serve cold.

Aamer (Mango) Chutney

Ingredients:
4 large green mangoes, 1 tbls mustard oil, 2 dry red chillies, 1/4 ts panch phoron, 2 cups water, 1/2 cup sugar, salts to taste, 1 tbls dry fried and powdered cumin seed, 1 tbls dry fried and powdered mustard seed.

Steps:
Cut the mango into 6 pieces. Heat oil in the pan. Fry the mango slices in the hot oil until slightly brown. Remove mango pieces and keep aside. To the same pan add the dry red chilli and panch phoron. Pour in two cups of water, the sugar and the salt. Let this boil then add the mango slices. Simmer over medium heat until the sugar syrup thickens to your desired consistency. Pour in a serving bowl and sprinkle the dry grounded spices. This can be kept under refrigeration for a week.

Keema Rice

Ingredients:

Minced Mutton /Keema – 250gm, Dehradun rice – 2 cup, Plain yogurt – 2 cup, Kasundi – ½ cup, Shah jira – ½ table spoon, Ghee – 3 tablespoon, Green chili – 4, Salt – according to taste, Onion paste – ½ cup, Ginger paste – 2 teaspoon, Garlic paste – 2 teaspoon, Chili paste – 1 teaspoon, White oil – ¼ cup, Mustard oil – 2 tablespoon, Garam masala powder – 1 teaspoon, Sugar – according to taste

Steps:
Soak rice for ½ an hour. Boil water in a container and cook the soaked rice in it. Boil the minced mutton. Heat white oil and cook the pasted spices. Add keema and cook for another 10 minutes. Reduce heat. When the aroma of spices comes out add garam masala and a spoon of ghee and remove the preparation from heat. Heats the rest of the ghee with shah. Add rice, sugar and salt and remove from fire. Spread a layer of rice in the serving dish. Cover it up with cooked keema. Again cover it up with rice. Decorate with lemon leaf before serving. Blend yogurt, kasundi, mustard oil. Add a small amount of chopped chili to it and serve with keema rice.

Kabuli Khichuri

Ingredients:

Rice - 150gms, Masoor dal - 150gms, Minced Mutton/ chicken –200gm, Mustard oil - 2 table spoon, Ghee - 2 table spoon, Bay leaf (tej pata) - 2pcs., Onion (chopped) – 4pcs., Ginger paste – 4tsp., Garlic paste – 4tsp., Coriander paste – 1tsp. Cumin paste – 1tsp., Turmeric paste – 2tsp. Red chili paste – 2tsp., Garam masala paste– 2tsp., Tomato purée – 2tbsp., Jaiphal (nutmeg) – ¼tsp., Jaitri (mace)– a pinch of. Sugar –1 ½ tsp., Salt – accord. to taste., Water – as required. Coriander leaves - 2tbsp (chopped)

Steps:
Heat oil and ghee in a wok with bay leaves. Add to it chopped onions and all the pastes. Cook it adding tomato puree and sugar. When it gets cooked add the keema or minced mutton/chicken and continue cooking. Add washed and drained rice and lentil (dal) to the curry. Stir for some time and then add water. Transfer the khichuri from the wok to a pressure cooker and steam boil for 5-10 minutes. Remove from heat. Add ghee, jaiphal, jaitri and garam masala. Serve hot spreading chopped coriander leaves.

Badshahi Khichuri

Ingredients:

Rice (unpolished)/atop - 200gms, Masoor dal - 200gms, Eggs –3, Mustard oil - 4 table spoon, Dried red chili – 2pcs., Cumin paste – 1tsp., Bay leaf (tej patta) - 2pcs. Onion (chopped) – 2pcs. Ginger & peppercorn paste – 2tbsp., Turmeric powder – 1tsp. Chili powder – 1tsp., Tomato – 1., Sugar –1 ½ tsp., Salt – accord. to taste., Water – as required., Garam masala – 2tsp.

Steps:
Wash rice and lentil (dal) separately and keep aside to drain out the water. Heat oil in a container and add dried red chilies, bay leaves and cumin for frying. Add chopped onions and fry till it becomes golden brown. Add ginger and peppercorn paste to it. Cook well adding turmeric, chili powder, tomato, sugar and salt. Adding rice and lentil and cook for some time more. Add water and cover the container with a lead and leave it to boil. As the preparation gets boiled add the garam masala powder. Whip the eggs. Pour the whipped eggs slowly in small amount from above at the same time stirring the khichuri with a big spoon, so that it can spread evenly. Serve hot.

Chicken Biriyani

Ingredients:

Chicken-500gms, Basmati rice-500gms, Medium size Potatoes-5, Ginger paste-4-5 tsp, Garlic paste-25 gms., Onion paste- 200gms., Chilli powder-3-5tsp, Turmeric powder-2-3 tsp, Curd-half cup, Coriander powder- 1 tsp, Sha morich powder- 2 tsp, Cardamom powder-3 tsp, Pepper-1tsp, Cinnamon-1 tsp, Cloves-5-8, Cardamom-5-8, Milk-1 big cup, Ghee-200 gms, Refined oil-200gms, Jafran (saffron) water-2 tsp, Keora water-4-5 drops, Rose water- 5-7 drops, Sweet itter (antor)-4 drops, Salt-according to taste

Steps:
Cut the chicken into pieces and wash well. Drain the water completely and keep it aside in a pan. Add to it curd, chilli powder, turmeric and other spieces. In a pan heat refined oil and fry the chicken pieces mixed with spieces. Stir well. When it is cooked well keep it aside in a separate pan. Half boil the potatoes in a little water, saffron water, Keora water, Rose water, Sweet itter (antor), Salt and sugar.
Wash the rice well and boil it with cardamom, cloves and keora water. Do not over cook the rice. In one big cup of milk add add all the other spieces including keora water, Rose water, antor and Salt. Mix well and heat it for 10 mins. Take a copper handi or pan. Place the boiled potatoes and chicken pieces in the handi, add over them the prepared milk. Over it add a layer of rice, sprinkle saffron water over it, cover the opening of the handi with a piece of white cloth. Heat it in low flame for 20-25 mins. Remove from fire. Open the cover and add ghee on the rice layer. Serve hot.

Mutton Biriyani

Ingredients:

Mutton-500gms, Basmati rice-500gms, Medium size Potatoes-5, Ginger paste-4-5 tsp, Garlic paste-25 gms., Onion paste- 200gms., Chilli powder-3-5tsp, Turmeric powder-2-3 tsp, Curd-one and half cup, Coriander powder- 1 tsp, Sha morich powder- 2 tsp, Cardamom powder-3 tsp, Jaiphal powder-2tsp, Jaitri powder-2tsp, Pepper-1tsp, Cinnamon-1 tsp, Cardamom-5-8, Milk-1 big cup, Ghee-200 gms, Refined oil-200gms, Jafran (saffron) water-2 tsp, Keora water-4-5 drops, Rose water- 5-7 drops, Sweet itter (antor)-4 drops, Salt-according to taste, curd-1cup

Steps:
Cut the mutton into pieces and wash well. Drain the water completely and keep it aside in a pan. Add to it curd, chilli powder, turmeric and other spieces.
In a pan heat refined oil and fry the mutton pieces mixed with spieces. Stir well. When it is cooked well keep it aside in a separate pan. Half boil the potatoes in a little water, saffron water, Keora water,Rose water, Sweet itter (antor), Salt and sugar. Wash the rice well and boil it with cardamom, cloves and keora water. Do not over cook the rice.
In one big cup of milk add add all the other spieces including keora water, Rose water, antor and Salt. Mix well and heat it for 10 mins. Take a copper handi or pan. Place the boiled potatoes and mutton pieces in the handi, pour over them the prepared milk. Over it add a layer of rice, sprinkle saffron water and ghee over it, add another layer of rice, sprinkle saffron water and ghee over it and cover the opening of the handi with a piece of white cloth. Heat it in low flame for 20-25 mins. Remove from fire. Open the cover and add ghee on the rice layer. Serve hot.

Aam Kasondi (Mango pickle with mustard)

Ingredients:
Green mangoes-1 kg, Coarse Salt-250 gms, Ginger paste-50 gms. Red chilli powder-25 gms, Mustard powder-150gms, Ripe tamarind (seedless)- 50gms, Mustard oil- 250gms, Salt to taste.

Steps:
Peel and remove the seeds of the mangoes and cut into equal pieces.
Mix in the coarse salt. Use ordinary sea salt and not iodised salt as iodised salt is not a preservative. Place in a wooden or a porcelain bowl and leave in the sun for a couple of days until the mango pieces are quite soft. Lightly squeeze and drain the excess liquid accumulated in the bowl. Now add to the mangoes all the spices, the ripe tamarind and salt. Mix thoroughly. In a large aluminum pan heat the oil until a blue haze appears. Add the spiced mango pieces. Stir and mix thoroughly with the oil and remove from fire. Allow to cool and then pour into an airtight glass or earthenware jar. Will keep for 2 months.

Topa Kooler Chutney (Plum Chutney with gravy)

Ingredients:
Plum (topa kool):250g , Mustard Oil:1tsp, Whole red chillies: 2-3, A pinch of mustard seed, Sugar: 2-3tbsp, Water: 3 cups, Salt to taste

Steps:
Remove stems from the plum. Press in the centre and de-seed. Wash well and keep aside. Heat oil in the pan. Add whole red chillies and mustard seeds. When spluttering stops, add plum. Stir and cook about 5 minutes adding salt to taste. Add water and sugar. Simmer for about 15 minutes, then remove from fire. Cool and serve.

Apple Pie

Ingredients:

Apple - 1 cup (grated), Cardamom - ½ teaspoon (grinded), Condensed milk - 1 cup, Slice cake - 8 pieces

Ingredients for crust:
Refined flour: 100gms, Butter - 75gms, Icing sugar - 75gms, Milk - 2 tablespoon

Steps:
Coat any ovenproof tray with butter. Lay the slices of cakes on the tray. Spread grated apple over the slices. Sprinkle grinded cardamom over it. Pour evenly condensed milk over the arrangement. Knead the ingredients for crust. Make a thin layer with it. Cover the coated apples. You may decorate the crust in a crisscross manner. Bake the whole thing in 180°C for 20-25 minutes till the flour gets brown. While using a micro oven preheat it for 10 minutes. In connection mode bake the pie for 30 minutes in 180°C.

Lemon Tart

Ingredients:

For tart:
Refined flour - 300gms, Butter - 100gms, Sugar - 200gms, Eggs - 2

For lemon sauce:
Sugar - 110gms, Corn flour - 25gms, Water - 1 cup, Butter - 30gms, Lemon peel - of 2 lemons (grated), Limejuice - of 1 lemon, Yellow colour - few drops

Steps:
Prepare the tart first. Beat butter and sugar to prepare the cream. Beat the eggs separately. Pour the beaten eggs in the cream stirring continuously. Add flour in the same way. When the mixture is prepared put them in the tart moulds. Bake the tarts in 180°C for 10 to 15 minutes.

Prepare the lemon sauce. Put sugar and corn flour in a pan. Add water slowly. Boil it in a medium heat till it thickens. Stir for a minute and the remove from heat. Add the residual ingredients in it stirring continuously. Fill the tarts with the tarts and serve.

Vermicelli(Semai) Pudding

Ingredients:

Ghee-6tbsp, Coarsely broken vermicelli-115gms, Flaked almonds-25gms, Pistachios-25gms, Hazel nuts-25gms, Sultanas-50gms, Dates-50gms, Milk-5 cups/1.2 lit.Dark brown Sugar-4 tbsp, Saffron powder-1 sachet

Steps:

Heat 4 tbsp of the ghee in a frying pan and sauté the vermicelli until golden brown. Remove and keep aside.Heat the remaining ghee and fry the nuts, sultanas and dated until the sultanas swell. Add to the vermicelli.Heat the milk in a large heavy pan and add the sugar. Bring to boil, add the vermicelli mixture and boil, stirring constantly. Reduce the heat and simmer until the vermicelli is soft and you have a fairly thick pudding. Fold in the saffron powder and serve hot or cold.

Strawberry Puddings

Ingredients:

12 Marrie Biscuit, 400 gms Cream, 1 packet Strawberry Jelly, 1 Tin Cherry, 2 cup Sugar, 3 cup Milk, 3 tblsp Custard Powder, 1 tsp Vanilla Essence

Steps:
Liquefy the custard powder in 1/2 cup of milk. In the rest of the milk add 3 tablespoon of sugar and get it to simmer. When it comes to a stew put in the custard powder. Keep stirring constantly so that no lumps form. Now add vanilla essence. When it gets calm put it in the refrigerator. Now get ready the jelly directly from the packet. Now crush the sugar and add to the cream and thrash it foamy. Now mix up the custard and the cream. Make the cherries into liquid. In a bowl add half the custard powder and then place half the jelly. Now plunge the biscuits in the cherry syrup and place them on the custard jelly concoction. Lay the cherries on the biscuit coating. Extend rest of the jelly. Pour rest of the custard mix and garnish with rest of the cherries.

Rice Pudding

Ingredients:

Ghee-1tbsp, Cinnamon Stick-2 inch, Brown Sugar-175gms, Coarsely ground rice-115gms, Milk-5 cups/1.2 lit., Ground Cardamom-1 tsp, Sultanas-50gms, Flaked Almonds-2.5gms, Freshly ground nut-meg to serve-1/2 tsp.

Steps:

In a heavy pan melt the ghee and and fry the cinnamon and sugar. Keep frying until the sugar begins to caramelize. Reduce the heat immediately when this happens.Add the rice and half the milk. Bring to boil, stirring constantly to avoid the milk boiling over. Reduce the heat and simmer until the rice is cooked, stirring frequently.Add the remaining milk, cardamom, sultanas and almonds and simmer, but keep stirring to prevent the rice from sticking to the base of the pan. When the mixture has thickened, serve hot or cold, sprinkled with the nutmeg.

Mango Sorbot with Sauce

Ingredients:

Mango pulp-900gm, Lemon juice-1/2 tsp, Grated rind of orange and lemon- 1 each Egg whites whisked until peak forms-4, Caster Sugar-50gms, Double cream-1/2 cup, Icing sugar-1/2 cup

Steps:
In a large chilled bowl, mix 425gms of mango pulp with the lemon juice and the rind. Gently fold in the egg whites and caster sugar. Cover with clear film and place in the freezer for at least 1 hour until beginning to set.Remove the bowl from the freezer and beat the contents. Transfer to an ice creamcontainer and freeze until fully set. Scrape the ice crystals from the side of the bowl and whisk the mixture to break down the crystals.Whip the double cream with icing sugar and the remaining mango pulp. Chill the sauce for 24 hours. Remove the sorbet from the freezer 10 minutes. before serving. Scoop out individual servings and cover with a generous helping of mango sauce. Serve immediately.

Fruit Salad

Ingredients:

Seedless black and green grapes-115g, 1cup Canned mandarin segments-225g, Oranges peeled and segmented-2 Balls from honey dew melon-1, Balls from watermelon-1/2, Mango peeled and sliced-1, Juice of lemon-1, Sugar-1/2 tsp, Freshly ground cumin seeds-1/4 tsp, Salt and freshly ground black pepper.

Steps:

Place all the fruit in a large serving bowl and add the lemon juice. Toss gently to prevent breaking up the fruit. Mix the remaining ingredients and sprinkle over the fruit. Gently toss once more, chill thoroughly and serve.

Raj Doi

Ingredients:

Sweet yogurt – 250gm, Watermelon – 1 (small), Orange – 1, Jafran (saffron) for decoration, Cream for decoration, Keora water – 1 tbsp. Keora essence – 4 drops

Steps:

Refrigerate yogurt.Scoop out the center of watermelon and keep the rest upward down in refrigerator.Peel off the oranges. Mix well yogurt, keora water and keora essence. Spread the mixture into the bowl made of watermelon.Decorate with oranges and scooped watermelons, saffron and cream before serving.

Oriental Chicken

Ingredients:
Chicken-500 gms cut into pieces, Soya sauce-3tbls, Honey-2tbls, White Vinegar-2 tbls, Ginger paste-2 tsp, Garlic paste-1 and half tsp, Red chilli sauce-half tbls, Oil-2 tbls, Garam masala-half tsp (optional), Pepper-1 tsp, White sesame seeds- 3 tsp.

Steps:
In a large bowl, take soya sauce, ginger and garlic paste, honey, pepper, five spices(if using), vinegar, red chilli sauce and oil and stir until well blended. Coat the chicken pieces in this blend and marinade in the refrigerator for 2 hrs. or overnight, turning them occasionally. Drain the chicken pieces and keep the mixture aside. Place the chicken pieces on a glass or ceramic platter. Sprinkle 1 tbls of sesame seeds and cook high uncovered for 5 mins in microwave. Turn the pieces over with the help of a spoon or fork and brush the remaining mixture. Sprinkle the remaining sesame seeds and cook on high for another 5-6 mins. Let it stand for another 5 mins before removing from the microwave. Serve immediately. Make an approximate 12-14 pieces. You can always reduce the amount of oil used to half tbls, if you wish so.

Chicken Chettinad

Ingredients:
Chicken-1 kg, Oil-half cup, Grated coconut-1, Chilli powder-1 tbls, Posto-3 tbls, Fennel seeds (mouri)-1tbls, Red dry chillis-10-12, Cinnamon-1 inch, cloves-3, Cardamom (small elaichi)-8, Turmeric-1/2tbls, Chopped tomato-3, Chopped ginger-1/2tbls Chopped garlic-2tbls, Onion-4, Curry leaves-15-20, Coriander leaves-1/2 bunch, Sugar-1 tsp, Salt-according to taste, Lemon juice-1, Roasted, Coriander-1ts

Steps:
Coriander, fennel seeds, cinnamon, posto, dry red chilies, cloves and cardamom are to be roasted and then grind them with ginger and garlic in a mixer.
Heal oil in a pan and fry the chopped onions till they are brown. Add to it curry leaves, chilli powder and the mixed spices. Stir it for 2 mins. and to it add tomatoes, chicken pieces and salt. Stir for 8-9 mins and then add 3-4 cups of water. Cook until the chicken is soft. Add sugar and grated coconut for taste. You may add the lemon juice too. Garnish it with chopped coriander leaves and serve hot.

Chicken Reshmi Butter Masala

Ingredients:
Boneless Chicken-250gms, Curd-4tbls, Coconut milk- half cup, Eggs-2, Oil-100gms, Sha morich-2tbls
Cumin powder-2tsp, Cardamom powder-2tsp, Chopped Onions -200gms, Ginger paste-50gms, Garlic paste-50gms, Coriander-1 bunch, Chopped green chilli-4, cream-half cup, tomato puree-1 cup, Rose water-2 drops, Sweet itter (antor)-2 drops, Salt-according to taste, Butter-50gms.

Steps:
Cut the mutton into pieces and wash well. Drain the water completely and keep it aside in a pan. Add to it curd, Coconut milk, Eggs, Ginger, Garlic, Salt, Sha morich, Cumin powder, Cardamom powder Sweet itter (antor)and Rose water and keep it aside for sometime.
Grill the chicken pieces and cook it over low heat. After the pieces gets tender keep it in another container. Boil the chopped onions. Heat oil in a pan add ginger and garlic paste and the boiled onion. Pour water and make a thick gravy. Keep the gravy aside in a dish. In a pan add butter and then the roasted chicken pieces. Stir well Pour the gravy over the cooked chicken. Stir well. Add tomato puree, Sweet itter (antor) and rose water and store well. Add salt according to taste. Stir and remove from fire. Garnish with cream and serve hot.

Chicken Rezala

Ingredients:
Chicken - 1whole, Onion - 4, Garlic paste - 3 teaspoons. Ginger paste - 2 teaspoons, Garam masala, Bay leaf - 2, Peppercorn - 10. Keora water - ½ cup, Sour curd - 200 gms, Red chili - 8, White oil - 4 tablespoons, Ghee - 2 teaspoons, Wheat flour - 1 tablespoon. Salt according to taste.

Steps:
Cut chicken into pieces. Add bay leaf, black peeper and garam masala to heated oil. Stir fry chicken pieces with the spices. When the water in chicken gets halfway dry add onion and garlic. Cook well. In the dried up chicken add a mixture of curd and flour. Add keora water. Steam the preparation with 2 cups of water in a pressure cooker for 10 minutes. Heat ghee in a serving spoon with red chili and add to the chicken. Serve.

Chilli Chicken

Ingredients:
500 gms boneless chicken ,200 gms onion (grated), 10 gms ginger (grated), 5 big green chillies (grated), 1 cup oil, 1 tea spoon Soya sauce, 2 tea spoon Tomato sauce, 1 table spoon chilli sauce , 1 small capsicum,Little china salt,1 tea spoon vinegar, Salt for taste, 2 Eggs, 1/2 cup corn flour, Green coriander

Steps:
Blend the chicken small pieces with salt, china salt, 1 teaspoon vinegar and 1 tea spoon Soya sauce. Leave it to marinate for an hour. Mix the egg in a bowl with corn flour and put in little water and salt to it.
Flame up the oil in a frying pan. Deep fry the chicken in it. Give the Green chillies in the heated oil for chilli flavour and fry onions, capsicum and gingers until it becomes reddish brown and a good smell comes out. Then pour chilli sauce and of tomato sauce to it. Then mix it with the fried chicken and pour some water to boil up. Add salt according to taste and leave it for 5 minutes in a lighter flame.
Garnish with green chilli and sprinkle grated coriander all over it. Now the delicious chilli chicken is prepared and ready to serve with fried rice or Noodles.

Chicken Roast

Ingredients:
Chicken - 700gms. (cut into 4 pieces), Potato - 1, Tomato purée - ½ cup, Paste of 1 onion. Garlic paste - 1 teaspoon. Wheat flour- 1 tablespoon, Oil - 3 tablespoons, Soya sauce - 2 tablespoons, Salt according to taste.

Steps:
Heat oil. Fry potato and chicken and keep aside. Fry onion and garlic paste in the excess oil of wok. Add tomato purée and Soya sauce. Cook well. When oil gets separated from the gravy pour a cup of water. Strain the gravy with a wire strainer. Mix flour in water and add to the gravy. Bring to a boil. Coat the chicken with gravy. Place in a pie dish and bake in 180°C temperature.

Chingri (prawns) Malai Curry

Ingredients:
Prawns/Lobsters-500gms, Coconut-1, Onion paste-2 tsp, Bay leaves-2-3, Kismis/raisins-25 gms, Curd-100gms, Ginger paste-1 tsp, Salt-according to taste, Oil and ghee accordingly

Steps:
Clean the prawns or lobsters, peel the shell and take out the black vein on the rear side of the prawns or lobsters. Boil the prawns in a little water, coconut paste and a little water and keep aside. In a pan heat oil and ghee, add onion paste, bay leaves, ginger and curd and stir well. Add the prawns. Cook for sometime add salt, coconut milk and when it gets thickened. Serve hot.

Fried Hilsa

Ingredients:
Hilsa:6 pieces, Turmeric paste:1 teaspoon, salt, oil for frying.

Steps:
Heat oil till blue haze appears. In the meantime, coat the hilsa with turmeric paste and salt to taste. Fry in hot oil until crisp and well browned. Drain off oil and serve immediately.

Fish Orly

A Bengali meal without fish is incomplete. Fishes are prepared in the most nutritious as well as delicious way to complement any daily Bengali meal or occasion. There are some innovative recipes to bring variation in your meals and parties.

Ingredients:
Fillets of Vhekti (Betki) : 4, Paste of 1 onion, Paste of 5 cloves of garlic, Ginger paste : 1 teaspoon, Oil : 6 tablespoon, Wheat flour :2 tablespoon , Corn flour :2 tablespoons, Egg :1

Steps:
Marinate fillets with ginger, garlic, onion, salt and vinegar for 1 hour. Blend wheat flour, salt, corn flour egg and baking powder in a bowl of water. Dip the fillets in the mixture and deep fry in oil. Serve with chips and salad.