Chicken Biryani

This is my easy biryani recipe and has always been a favourite with my guests. I marinate the chicken with all the required ingredients and leave it overnight in the fridge but it works well even if it is marinated for an hour. The more the merrier though.If I have too many items to cook, then I make the rice beforehand and keep. But, freshly cooked one is always the best. I use either chicken thighs or chicken legs to ensure uniformity in cooking time.

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Potato and Cauliflower fry

This is a versatile recipe because I can combine this with rice and dal, make nice sandwiches, use this as a samosa filling (more of a bengali winter samosa with potato, cauliflower and green peas), have with parathas and of course with kurmura or puffed rice as well. This comes to my rescue even when I come back from weekend getaways and after having heavy meals for two days I look forward to this light and aromatic vegetable dish. Aroma comes in the form of roasted cumin powder, slit green chillies, red chilli flakes and coriander leaves – all of which is added right at the end.

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My Macher Jhol (Bengali Fish Curry)

The word curry or jhol implies slow cooking with spices wherein each spice has a role to play. Few of them impart their flavour, some render their sweetness and some give the required consistency to the curries. For bengalis, macher jhol and rice combo is comfort food. In earlier times, fish was deep fried before putting into jhol which made it tastier. Nowadays keeping health factor in mind, we shallow fry or at times even grill before putting into the already simmering curry. We add vegetables as per season and availability but believe me there nothing can stop us from cooking macher jhol. If our pantry runs barren we cook it with only potatoes and dal kisses(bori). Today I have shared the recipe of aloo(potatoes), phoolkopi(cauliflower) and bori(dal kisses) jhol cooked the traditional way. Each and every household have their own recipe.

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Sprouted Green Chana(Bengal Gram) Omlette

This recipe is for busy people, can make this in minutes, and have it either for breakfast or for lunch. This can also be packed for lunch boxes for kids and adults alike. We have the goodness of eggs, Chana and other aromatics cooked in a single frying pan. It is filling and takes care of your hunger pangs for almost 3 to 4 hours. I,

ideally make this for lunch, whenever I am on a cleaning spree or repotting my plants or I am busy making my usual pastes to store in the fridge and freezer.

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TomaCoco Chicken

This chicken recipe is a marriage of homemade tangy tomato paste and naturally sweet coconut milk. Today I have two recipes to share, namely a very essential paste made with tomatoes and garlic which sits in my fridge and freezer yearlong and a chicken recipe made by using the paste. It is my request to people who do not like coconut, to try this recipe at least once, to believe it.

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Patishaapta ( Sweet pancakes) 

Patishaapta is a pretty easy peethey to  make, when compared to its counterparts. The authentic recipe demands a mix of Maida (refined flour) , rice  flour and semolina but I have made only  with Maida in the following recipe. I have done this keeping in mind the busy working people who want to make this but are alarmed at the thought of making.  My experiment was good and its outcome was appreciated by many.

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Chicken Liver with Caramelised Onions

Chicken liver is the store-house of vitamins, minerals, iron, magnesium and phosphorus but it is very high in cholesterol. In olden days, doctors advised patients with anemia and vitamin B 12  deficiency, to include liver in their diet everyday. It is good to have liver once in a while even for people who have high cholesterol. This particular recipe is inspired by Mediterranean cuisine. It is very easy to make and the best part is,  all preparations can be made beforehand  and can be sauteed and assembled just before serving. 

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Steamed Fish Squares

Steaming is one of the healthiest options in cooking and various   steamed recipes made with rice, veggies, momos, fish, paneer, chicken, tofu and many more have been cherished by people worldwide. If you are on an oil-free diet, having steamed food is the best option. This is one of my experimental recipes but it turned out pretty well.  

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Chorchori (Mixed Vegetables) 

This recipe is a hot favourite of Bengalis. My personal belief about the origin of this recipe is that in earlier times there used to be a joint family system in most of the households. Bengalis have always been fond of food and the variety of food on their platter would require  lots of  fresh vegetables. The peels of the vegetables must have been quite a lot in quantity. Instead of  wasting and throwing away the peels they came up with the concept of chorchori. All the members including the helpers  and the servants would have gotten to eat a good share. Not to  forget the widows who, in those days were not allowed to have the non-vegetarian fare. This tasty dish would have satiated their taste buds. Interestingly, the word Chorchori comes from the noise made by the sizzle of the vegetables and their peels inside the wok. In course of time, chorchori has occupied a very loved and adored place in Bengali meals. 

This preparation doesn’t have any  fixed set of veggies. The best thing is,  you can use whatever you want to  and how much ever you want to. I have mentioned whatever I have used in this recipe but you can let your imagination run wild.

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