Pita Wedges / Pocket Wedges

INGREDIENTS:
Pita breads / Pizza Breads (1-2).
Salt to taste. 
Crushed garlic (1 Tsp).
Grates cheese (2-3 TBs).
Sesame seeds (1 TBs).
Oil. 
Mashed potatoes (1-2).
Chopped coriander. Lemon juice (1/2 tsp).

PROCEDURE:
Cut the pita breads to triangular or conical shape.
Slit it in between to give it a pocket like shape.
Now in a big bowl add crushed garlic, sesame, cheese, mashed potatoes(optional), coriander and lemon juice and mix well.
Now place them inside the pockets of pita breads, grease them and place them in oven.
Heat them at 200 degrees for 5-6 minutes and then remove and serve them with mayonnaise or mint sauce and enjoy a awesome snack or unexpected guests.

Berry Pickle / Kuler Achar

INGREDIENTS:
Fleshed Berries / Kul (500 gms). 
Salt to taste. 
Cumin seeds (2 TBs).
Dried red chilies (3-4).
Turmeric powder (1 TBs).
Sugar and Jaggery (2 cups).

PROCEDURE:
Neatly clean the berries and remove the twig out from it, and then just pierce them each and add salt, turmeric powder and allow it to dry in sun for say about 2 days, so that all the moist inside the berries is dried up and it help longibility of pickle.
Now in a big pan roast cumin and dried red chilies and crush them to powder.
Now in a pan add sugar / jaggery with little water to melt then as it it melts and a syrup is formed, add the dried berries and allow it to boil in the syrup.
Cook till the watery is gone and forms a sticky base. Sprinkle the above crushed powder and stir well.
Allow it to cool and preserve it for further use.
Avoid water contact so that it stays for ages.

Dalmot Mixture

INGREDIENTS:
Moong dal (regular bigger ones) (1 cup).
Salt to taste.
Oil for frying.

PROCEDURE:
Soak the dal over night so that it buldges well and then drain the water and pat it dry on a clean cloth.
Heat oil in a pan and slowly drop a fistful of it in heated oil, fry them and remove on absorbent paper.
Sprinkle salt and saute well.
Continue the process with the remaining soaked lentils and enjoy them as snacks and relish followed with a cup of rejuvenating tea.

Chicken Bharta

INGREDIENTS:
Chicken boneless pieces (300gms).
Boiled eggs cut into 4 pieces (2).
Salt to taste.
Chopped onions (2).
Chopped tomato (1).
Green chilies slit (2-3).
Turmeric powder (1 Tsp), Red chili powder (2 Tsp), Coriander powder (1 Tsp).
Chopped coriander.
Curd (1 cup).
Ginger-Garlic paste (1 TBs).
Garam masala powder (1 TBs).
Oil (2 TBs).

PROCEDURE:
Pressure cook chicken pieces with salt and 5-8 pods of garlic and keep aside the stock collected.
Now remove the pieces and shred into small pieces.
Heat oil in a pan and add chopped onions, ginger-garlic paste to it and saute them golden brown, now add garam masala powder and add tomatoes and salt to it.
Now add turmeric powder, chili powder and coriander powder and saute well, add curd and mix well, let the ingredients gets to boil in curd, now add shredded chicken pieces and saute well.
As you see the contents getting to the walls of pan, add chicken stock and allow it to cook.
As the gravy is about to be reduced, add boiled eggs, green chilies and cook well.
Now add garam masala powder and coriander to it.
Saute well and off the flame.
Add a dullop of butter and serve it with roti, chapati or naan and enjoy serving. 

Nut-Nate White Pasta

INGREDIENTS:
Pasta boiled and double strained (1 cup).

Semi crushed ground nuts (2 TBs).
Milk (1/2 cup).
Ginger-Garlic paste (1 Tsp).
Salt to taste.
Chopped coriander.
Cornflour (1/1 Tsp).
Pomegrante seeds.
Chopped baby corn(2), chopped onions(1).
Oil (1 TBs).
Chopped tomatoes (1/2).

PROCEDURE:
Heat oil in a pan and add onions and baby corn and saute well, now add chopped tomatoes, ginger-garlic paste, crushed nuts and saute well by adding little salt to it.
Now add milk and saute well, 1/2 tsp of cornflour to it and saute well.
Now as the gravy thickens add very little water, now add cooked pasta to it and saute well, mayonnaise to be added now if required, saute well, off the flame.
Add chopped coriander, pomegranate seeds and saute well.
Serve it on serving bowl and garnish with little more coriander and pomegranate seeds and enjoy its great cheesy nutty taste of pasta.

Bata Macher Jhaal / Bata Fish in Mustard Sauce

INGREDIENTS:
Bata Mach / Bata Fish (4-6).
Mustard paste (4 TBs).
Mustard oil (4 TBs).
Turmeric powder.
Salt to taste. 
Finely chopped onions (1-2).
Curd (1-2 TBs).
Green chilies (4-8).
kalonji (1/2 Tsp).

PROCEDURE:
Mix pinch of salt and turmeric powder over neatly cleaned fishes and kept aside.
In the meanwhile heat oil in a pan and as smoke emits add fishes slowly one by one and fry them well on both sides.
Now remove them from oil and keep aside.
Add kalonji to oil and as they pop up, add chopped onions and saute well, now add a tsp of curd and saute well, add mustard paste, green chilies slit, salt and turmeric powder and saute well.
Now add water required for gravy and allow it to boil, as it starts boiling add fried fishes and allow it to boil for few minutes, now off the flame.
By now the taste and aroma of green chilies are in the thick mustard gravy.
Now serve it with hot steaming bowl of rice and enjoy its great taste.

Olive-Cheese Paratha

INGREDIENTS:
Maida (2 cups).
Salt to taste.
Finely chopped coriander (1 cup).
Ajwain seeds (1 TBs).
Grated cheese (1 cup).
Chopped olives (1 cup).
Oil for frying. 
Black pepper powder. 

PROCEDURE:
In a bowl mix olives, cheese, salt and sprinkle some black pepper powder and mix well and keep aside.
Now in a big bowl consider maida, add  coriander, ajwain, salt and about 2 TBs of oil and mix well, now add little little water and mix, so that it forms a neat dough.
The dough has to be kneaded well, to form a tight dough, for rotis we require a soft dough, but for paratha or pooris we need tight dough.
Now divide the doughs in to little bigger dumplings, and roll each dumpling flat with help of rolling pin, now on one side of the rolled dough, add above prepared, olive and cheese mixture and fold the other side, and lock the edges with your finger tips, ultimately it comes to be semi circular in shape.
                 

Now heat tawa and place the stuffed and locked rolled dough on pan and fry them on both sides by greasing them with oil.
Once fried well to golden brown, remove from pan and place on serving dish, continue the same with other dumplings and serve with a dullop of butter, or sauce and enjoy warm, the cheese melts in mouth to give a awesome taste.

Hariyali Pasta

INGREDIENTS:
Pasta (1 bowl).
Salt to taste. 
Black pepper powder. 
Chopped onions (1 big).
Chopped capsicum (1/2 cup), Chopped carrot (1/2 cup).
Dhaniya / Coriander chopped (2 cups).
Oil for frying. 
Milk (1/2 cup).
Chopped tomatoes (1).
Garam masala powder (1/2 tsp).

PROCEDURE:
Boil water in a pan and add salt, oil and pasta, boil it for 5-7 minutes and drain water again.
Now add oil in a pan, add onions, capsicum, carrot and cook well, now add ginger paste, tomatoes, salt, black pepper powder and saute well, till oil leaves the walls of pan, now add 3/4 of coriander, garam masala powder and saute well, now add milk and saute well.
Now add pasta and saute well, garnish with coriander and serve and enjoy healthy tasty hariyali pasta.

Paneer Curry

INGREDIENTS:
Paneer cut into dices (250gms).
Salt to taste.
Finely chopped onions (2).
Finely chopped tomatoes (1 big).
Ginger paste (1 Tsp).
Coriander powder (1 Tsp), Cumin powder (1 Tsp).
Garam masala powder (1 Tsp), Turmeric powder (1 Tsp), Chili powder (1 Tsp).
Oil (2 TBs), Ghee (1 TBs).

PROCEDURE:
Heat 1 Tsp of ghee in wok and saute paneer slices to golden brown and remove aside.
Now add oil in wok and saute onions to golden brown, now add half of garam masala powder and saute well, add tomatoes, salt, ginger paste and saute well, cook in closed till oil leaves the walls of pan. Now add turmeric powder, chili powder, cumin and coriander powder and saute till oil leaves the walls of pan.
Now add little water and cook in closed so that all ingredients gets cooked up well.
Now add little more water and paneer pieces and cook in closed.
Allow it to boil and now add remaining garam masala powder, ghee and off the flame.

Ginger Chicken (Chinese)

INGREDIENTS:
Chicken (500gms).

Salt to taste. 
Black pepper powder.
Ginger-Garlic paste.
Oil for frying. 
Diced onions and capsicum (1 cup each).
Chopped garlic (10-15 pods).
Ginger slits soaked in chilled water. 
Cornflour.
Tomato sauce(1 TBs), Chili sauce (1 TBs), Soy sauce(2 TBs), Vinegar (1 Tsp).

PROCEDURE:
Marinate chicken with ginger-garlic paste, salt and black pepper powder for about 30-45 minutes.
Now add 1 TBs of cornflour and mix well, now deep fry them in oil.
Remove excess oil and proceed about with 2 TBs of oil in wok.
Saute capsicum and onions golden brown goldne brown, now add chopped garlic and saute well.
Add tomato sauce, chili sauce, vinegar and soy sauce and saute well, add water and allow it to boil, now add fried chicken pieces and cook for 2 more minutes, add soaked ginger, now add cornflour paste and saute well, off the flame and allow it to settle down for 60 seconds.
Now remove it in serving bowl and enjoy with fried rice or chowmein.

Bhetki r Paturi

INGREDIENTS:
Betki Fish cut into small pieces.
Banana leaves cut into (15X15)cm.
Salt to taste.
Mustard paste.
Green chilies.
Turmeric powder.
Mustard Oil.

PROCEDURE:
Make a mixture of mustard paste, salt, turmeric, mustard oil and green chilies and keep aside.
In each banana leaf cur out, place each slice of fish dipped in the above prepare paste and fold it from 4 sides, now tie it with thin thread and place aside.
Follow the same with other slices of fish.
Steam them or fry them in sauce pan.
Then serve them with hot steamed bowl of rice and enjoy its awesome flavor, with tangles with banana leaf aroma, mustard sauce and green chilies.
Its just awesome and too much of Bengali style. 

Spinach-Onion/ Palak-Peyaz fritters

INGREDIENTS:
Finely chopped spinach (1 bunch of).
Chopped Onions (2-3).
Chopped red chilies (4-5). / Red colour of chilies helps to be identified even after fried/
Baking soda (a pinch of).
Besan (2-4 TBs).
Rice flour (1 TBs).
Cornflour (1 Tsp).
Salt to taste. 
Turmeic powder(a pinch of).
Oil for frying. 
Ajwain / Fennel seeds (1/2 Tsp) to avoid acidity.

PROCEDURE:
In a big bowl consider onions, add salt to it and keep it aside for 5-7 minutes, onions when added salt emits water, to it add chopped spinach leaves, and mix well then add fennel seeds, baking soda,  chilies and mix well, now slowly add riceflour, cornflour and besan and mix well.
While mixing the above, place a wok on flame with oil in it.
By now oil is done, with the help of spoon drop small small portions of above made mixture to oil, fry them golden brown in all sides, in simmer mode, as its done, raise the flame and then remove it from flame.
Slowly fry all the batter in small portions, now again in heated oil once saute them and remove from flame in an absorbent paper.
When fried twice, it enhances the taste of fritters.
Sprinkle some rock salt over it and enjoy its great taste either with mint sauce, or ketchup or just as it is. Best followed with a brewing cup of tea.

Lajawab Murg Lababi

INGREDIENTS:
Chicken (1 Kg).
Salt to taste. 
Ginger-Garlic paste (3 TBs).
Finely chopped onions (3-4).
Finely chopped tomatoes (5).
Green chilies slit (4-6).
Red chili powder (1 TBs).
Kashmiri chili powder (1 TBs).
Curd (2-3 TBs), Ghee (2 Tsp).
Oil (3-4 TBs).
Garam masala powder (1 TBs), Coriander powder (1 TBs).

PROCEDURE:
Marinate chicken with salt, pepper powder and 2 TBs of ginger-garlic paste for atleast 30-60 minutes.
Heat about 2 TBs of oil in a wok and fry the chicken pieces and keep aside.
Now little more oil to wok if required else can proceed, saute onions to golden brown, add garam masala powder and saute well, add tomatoes, ginger-garlic paste, salt and saute till oil leaves the walls of pan, add chili powder, kashmiri mirch, coriander powder and saute well, add green chilies slit to it and saute, now as you find all ingredients are cooked well, and oil leaves the walls of pan, add curd and stir well.
Add chicken to it and saute well, add water about 1/2 cup and saute well.
Stir well and cook for about 2 -4 minutes add butter or ghee, garnish and off the flame.
Serve with roti, chapati or rice and enjoy its awesome taste. 

Tangri Kebab Biriyani

INGREDIENTS:
Basmati rice (500gms).
Chopped onions golden fried. (2 cups).
Ginger-Garlic paste (2 TBs).
Chicken tangri(8-10).
Coriander powder (1 Tsp).
Turmeric powder, Chili powder, Salt as per taste.
Lemon juice (2 TBs).
Whole garam masala.
Jayfal-Jayatri powder (1 Tsp).
Oil (4 TBs).
Curd (100gms).

PROCEDURE:
Marinate chicken with salt, ginger-garlic fry, coriander powder, garam masala powder, turmeric powder, chili powder, lemon juice and curd for 4-5 hours.
 Massage the chicken well with the ingredients by making holes in it with fork, so that all masala gets into it well.
Now insert them into skewers and roast them well on both sides in OTG in 200 degrees for 13 minutes on one side another 6-7 minutes in another side.

Now cook rice with whole garam masala, oil, mint leaves and coriander leaves.
Drain the water and keep aside.
In a big vessel layer rice, then chicken, then fried onions, coriander, now again rice, then chicken if remaining, or boiled fried eggs and potaotes, then again rice and the procedure repeats.
Before serving tangri dum biriyani, place it on stove in simmer mode and dum it for 15-20 minutes and then let it be un touched for 5 more minutes.
Now slowly remove the lid and serve it in layers, so that each layer's flavor is enjoyed.