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