Bengalis and fish are inseparable entities. At home we generally have fish almost everyday. So today decided to give it a twist. So prepared fish Biryani which was a hit at home.  Ingredients   7-8 pieces Rohu fish For marinating tje fish 2 teaspoons lime juice  Salt to taste  1 teaspoon turmeric powder  1 teaspoon chilli powder( Kashmiri mirch) 2 tablespoon rice flour For gravy 4 tablespoons onion paste 2 teaspoons ginger paste 2 teaspoons green chilli paste  2 tablespoons whisked curd  A pinch of sugar Salt to taste  Turmeric powder  Garam masala powder  Chilli powder  For rice   2 cups basmati rice washed and soaked in water for half an hour  2 bay leafs  2-3 cinnamon sticks  2-4 green cardamom  1 teaspoon Shah jeera  5-10 black peppercorns  2-3 cloves  Salt to taste  For garnishing  2 onions finely sliced for birista(crispy fried onions) Chopped mint leaves  Chopped coriander leaves  Mustard oil for frying and cooking the fish  Refined oil for Biryani  2 tea

Chicken Rezala is a famous Bengali recipe originated from Mughal Empire.Unlike other Bengali delicacies which has traveled to far away land, rezala remained confined to West Bengal. It is a perfectly balanced dish which is neither too sweet, sour or spicy.  Additionally, it has a creamy texture which goes perfectly with both rice and Indian bread. Recipe Ingredients   -10-12 Cashew nuts -2 tbsp Poppy seeds -1 kg Chicken (Curry Cut) -1 tsp Ginger paste -1 tsp Garlic paste -1 cup Yogurt -2 tbsp Oil -3 tbsp Ghee -3-4 Clove -6-8 Black pepper corns -2 inch Cinnamon -2 Green cardamom -2 Black cardamom -4-5 Dry red chilies -1 tsp White pepper powder -Salt to taste -1 tsp Red chilli powder (Not added traditionally) -1 tsp Garam masala powder -½ cup Onion paste -1 tbsp Ghee -2-3 drops Kewra essence -1 pinch Saffron (Soaked in 1 tbsp  How to cook Soak cashew nuts and poppy seeds in warm water for 10 minutes and then make a smooth paste in a blender. Next marinate the chicken with a m

Chicken Kabiraji or Coverage  This recipe comes from the British era when the British officers posted in Bengal would ask their Bengali cooks to make cutlets which they relished back home in England. This cutlet is covered with a net made of eggs. The name Kabiraji is believed to be derived from the word ‘coverage’ which got mispronounced in the local language to ‘kabiraji’. In Bengali, kabiraj means doctor. No idea if the Britishers loved this form of cutlet or not. Me and family enjoyed preparing and relishing the taste over evening snacks. Recipe   Ingredients 500 gms of minced chicken 1 medium onion, finely chopped 5-6 cloves of garlic and 1 inch ginger finely chopped 2 green chilies, finely chopped A handful of coriander leaves, chopped Salt to taste Pinch of sugar 1 teaspoon of red chili powder 1.5 teaspoons of black pepper powder. 3-4 eggs. 1 tablespoon of melted butter Breadcrumbs for coating  3-4 teaspoons of cornflour Oil for frying How to cook  Take a

Kacha Aamer Tak   It's scorching hot outside in Delhi and the temperature is soaring high day by day! So to beat the heat and give comfort to our tummies prepared some sweet and sour chutney with raw mangoes. We call it Kacha Aamer Tak.  Recipe   Ingredients   2-3 raw mangoes peeled and cut into medium pieces  1/4 teaspoon mustard seeds  1/4 teaspoon fennel seeds  1/4 teaspoon turmeric powder  1/4 teaspoon salt 1/2 cup sugar or jaggery  1 teaspoon mustard oil for tempering  1 to 2 dried chillis  1 pinch of powered panch phoron (A mix of mustard,  fenugreek,  fennel, onion and cumin seeds) How to cook   In a wok add the mustard oil and when it starts smoking add the mustard and fennel seeds and dried chillis and let it fry. Then add the pieces of mangoes to it. Add salt and turmeric powder and saute for sometime.  Now add sugar and stir it well. Keep it on medium flame and then add 2 cups of water to it. Cover it with a lid and let it cook for sometime. Once

Apple Halwa With the onset of winter, comes the season of enjoying fresh fruits. It is also the time of the year when we celebrate the festival of lights, Diwali.  For Diwali celebrations, sweet savories are a must and this year I tried making a healthy halwa with the available fresh sweet apples.   You can try this delicious and healthy recipe for your Diwali this year.  Recipe  Ingredients  1kg apple pureed  1 cup sugar 2 tablespoon ghee or clarified butter  1/2 teaspoon of cardamom and cinnamon powder  2 teaspoon sliced almonds and pistachios  How to cook  Add the ghee in a flat bottomed pan.  As soon as it gets warm,  add the pureed apples to it. Add sugar and give it a stir. Cover it with a lid and let it cook on medium flame for 15 mins until the water evaporates. Once done turn off the gas and let it cool. Now garnish it with sliced almonds and pistachios and serve it.

Tomato'r Misti Chutney( Sweet Tomato sauce)  A Bengali's lunch is incomplete without a sweet savor. We love our food more than anything else. Today's recipe is a simple yet super delicious to satisfy your sweet tooth. I have grown up having this sweet chutney prepared using tomatoes, ever since a tiny 2 year old who was fussy eater 😜.  Recipe   Ingredients   1. 4 medium sized tomatoes finely chopped  2. 3-4 dates finely chopped (optional) 3. 1/2 cup of sugar 4. A pinch of paanch phoron powder ( A mix of mustard, fenugreek, onion, cumin and fennel seeds) 5. A pinch of mustard seeds  6. A teaspoon of mustard oil 7. 1/2 teaspoon turmeric powder  8. Salt to taste  How to cook  In a flat bottomed pan add the mustard seeds and cover it. Once the mustard starts spluttering, add the oil and then add remaining ingredients. Give it a good stir and allow the tomatoes to get softened. Now add a cup of water, cover it with a lid and let it boil for 15 minutes on medium flam