Prawn Curry

Ingredients 

Cooked king prawns (Fried) (250 gms)

Small onion finely chopped (2-3)

Bay leaf

Cumin seeds (1/2 tsp)

Sliced green chillies (4)

Turmeric (1/2 tsp)

curry leaves,

Coriander Powder (1/2 tsp)

Cumin powder (1 tsp) 

Red chilli powder (1 tsp)

Fresh chopped coriander

Salt 

Oil

Procedure

1. In a non-stick saucepan add oil and heat up.

2. Add the bayleaf and cumin seeds till it splatters

3. Add onions and cook until  soft and smooth

4. Add the powders mentioned above, mix and leave on medium heat for a few minutes until the raw smell goes away

5. Add the prawns and the sliced chillies and cook until the prawns have released all the water 

6. Add 1 very small cup of water and cook until it's all done

Garnish it with Coriander leaves or Curry leaves and have it with rice or chapati.

Litti Chokha (Bihari Style)

If there is anything that unites a Bihari outside Bihar, then it probably has to be two things. The "language" and "Litti chokha". Litti chokha has given Biharis their special identity. To all those who are still wondering as to what this dish is all about, just read on :

Ingredients

Dough

Wheat flour - 400 grams (2 cups)
Ghee - 2 tbsp
Ajwain(carom seeds) - 1/2 tsp
Baking soda - 1/2 tsp
Curd - 3/4 cup
Salt - 3/4 tsp

Stuffings

Sattu ( toasted gram flour)- 200 grams (1 cup)
Green chilly - 2 to 4
Green coriander (dhaniya) - 1/2 cup(finely chopped)
Mustard oil - 1tsp
Ginger - 1-inch long piece
Jeera(cumin seeds) - 1 tsp
Ajwain(carom seeds) - 1 tsp
Lemon - juice of 1 lemon (if you prefer)
Pickle spices - 1 tbsp
Salt - add to taste ( 1/2 tsp)

Chokha

Potatoes -  (4 or 5)
Green chilies - 2 to 4 (finely chopped)
onions (2)
Green coriander - 2 tbsp ( finely chopped)
Salt - add to taste (1 tsp)
Mustard oil - 1 to 2 tsp

Preparation

Dough

Take two cups of wheat flour in a utensil, add baking soda, ajwain, ghee and salt and mix it well.
Whisk the Curd and add it to the mixture.Now knew the dough with water slowly till soft.
Keep it aside.






Stuffings

Take the Sattu (toasted gram flour), add  finely grated ginger, chopped green chilies, finely chopped coriander leaves, lemon juice, carom seeds, cumin seeds, mustard oil and pickle spices. Mix it well with slight water into a soft powdered form.







Making Litti

1. Break medium sized balls from the dough

2. Spread the dough with your hand 2-3 inches in diameter

3. Place 1- 1.5 tsp powdered stuffing on it, wrap up the dough piece and close from all sides. Press this stuffed pieces to flatten it a bit.

4. Heat a tandoor furnace and on a grill place those stuffed doughs and let it cook till it turns brown
now reverse the side and cook.

Chokha

Smash the potatoes, add mustard oil, green chilly, coriander leaves, onions and salt. Mix it properly

Serving Instructions:  Dip the Litti in a melted Ghee , take chokha in a bowl and eat.

Spiced Buttermilk (Masala Chhaas)

If you are out in this heat wave and the sun is sucking you dry, avoid yourself from resorting to any sort of aerated drinks, grab a glass of buttermilk (masala Chhaas) instead, this drink will not only charge you up and cool you down but will also help you in digestion. Yes, this is one of the best summer drink apart from the smoothies, easy to make and delicious.

Ingredients

Yogurt (200-300 gms)
Water (1 Glass)
Cumin seeds
Black Pepper Powder
Roasted Cumin Powder
Coriander leaves & Pudina leaves
Salt
Ghee/ vegetable oil (2 Tsp)
Ice Cubes (2 small)


Method

1. Take the Yogurt in a bowl

2. Add a glass of water and whisk it properly.

3. Add salt, Black Pepper Powder, Roasted Cumin Powder and blend it thoroughly.

4. For Tadka, heat  ghee/veg oil in a tadka pan, once ghee melts or oil gets heated add the cumin seeds and let it flutter, now pour the tadka on the blended yogurt.

5. Pour it into a tall glass or a Kulhad and garnish it with coriander and mint leaves. You may also add two ice cubes.

Lemon Squash Bars !!! (Dessert)

As we all know that at Indifoodie it is always about the experiments with food. This time, it is "Lemon Bars" a dessert experimented and prepared by Jayati an engineering student from Kolkata, who loves experimenting both in her lab as well as her kitchen.
Her love for food and sweets inspires her to try them out differently and when it comes to dessert there are no compromises. Here is the recipe for Lemon Bars shared by Jayati.

Ingredients

Butter

Vegetable oil

Flour (3 cups)

Sugar (1 cup )

Salt (1/4 tsp)

Eggs (4)

Lemon Squash

Confectioner / food sprinklers

Method

1. Preheat and butter a medium sized microwave baking dish

2. Add 2 cups flour(maida)+ 1/2 cup sugar(powdered blends in better)+1/4 teaspoon salt+1 cup molten butter(or veg. oil, or mix). Blend until crumb-like structure forms

3. Press this into the buttered dish to form a base. Microwave till the crust is hard and baked.

4. Now Take 1/2 cup sugar(powdered, maybe, blending is better again)+1 cup flour(maida)+4 eggs+1 cup lemon squash(the kissan one, adding actual lemons might add a bit of bitter flavour). Blend and pour over the crust (once it's done)

5. Heat again, till the whole thing solidifies. Let it cool for some time, then freeze(don't put in the deep freezer) overnight.

6. Last but not the least spread confectioner sugar or any other food sprinklers for decoration.

5 Healthy Breakfast Hacks

It's usually a long week of hectic schedules and skipping meals, be it at work in the office or busy client meetings; but it is high time that we understand the importance of breakfast. To get you going for the entire day, you need a lot of energy and for that skipping meals is definitely not a wise thing to do. If you are a regular offender in skipping your lunch, then you should probably focus more on your breakfast; as they say, one should have their breakfast like a king, lunch like a common man and dinner like a beggar. Yes, it is the key to a healthy lifestyle that not only helps you stay fit but also keeps unwanted diseases at bay.
Enough said we know you don't plan to get late for your office, so these quick breakfast hacks come handy to save your day.

1. Bread-omelette

It won't be wrong to call it one of the most preferred breakfast of the Indians, quite easy to make and just gets done in 5 minutes.

Ingredients 

4 Loaf of bread
2 Eggs
Onions (1/2 chopped)
salt (1/2 tsp)
Pepper Powder

Method

Heat oil in a pan, in the meantime, break the eggs in a bowl, add the chopped onion and salt and whisk it thoroughly. once the oil gets heated, spread the oil in the entire pan.
Take 2 pieces of bread, dip it in the bowl containing whisked egg and place it on the pan, after 10 seconds toss the bread to cook the other side. Repeat for the next two loafs.
Once done take it out, sprinkle black pepper powder and serve it with Ketchup

2. Egg Masala Maggi 

Remember those hostel days where maggi used to be your staple diet. Yes, it had always been there to rescue you when you needed to relieve yourself from quick cravings. Even this time it comes highly handy when you are running late and famished at the same time.
How ?? Read on :

Ingredients

Nestle Maggi 1 Packet
Oil (2 Tbsp)
Onion finely chopped (1)
2 Eggs
Green Peas
Salt (2)


Preparation
Heat the pan on a medium flame and add the oil.
Once the oil has heated, add the green peas.
Break Open the eggs and add a pinch of salt and scramble it.
Cook the scrambled egg till it turns solid.
Now Break the Noodles and add it to the pan and mix the eggs and cook for 20 seconds.
Add two Cups of water and then add the Masala packet that comes along with the noodle in the pack.
Stir it well and let it boil for 2 minutes till the consistency is achieved.
Take it out on a plate and serve hot.

3. Sooji / Rava Upma

Not purely south Indian, this is also a famous breakfast for the north Indians, purely simple quick and easy to make, this dish surely does justice as a breakfast.

Ingredients

1 cup semolina/sooji/rava (fine variety)
1 medium sized onion, chopped finely
1 green chilly, chopped
½ inch ginger grated or chopped finely
2.5 cups water
1 tsp mustard seeds/rai
½ tsp cumin seeds/jeera
1 sprig of curry leaves/kadi patta
10 to 12 cashew nuts/kaju
2 tbsp oil or ghee
salt as required

Preparation

Finely chop 1 medium sized onion, 1 to 2 green chillies and ½ inch ginger and take the 8 to 10 curry leaves, 10 to 12 cashews. Now heat a pan and add 1 cup Rava (sooji), roast it till it looks dry and fragrant (DO NOT roast it to brown). Transfer it to a plate separately and keep aside.
Now add 2 Tbsp of oil/ghee and add mustard seeds till it crackles, now add 1/2 Tsp cumin seeds and fry till it turns light brown. Now add the cashews and fry it till it turns golden. Now add the finely chopped onions. saute the onions till they become translucent.
Then add the chopped green chilly, ginger, curry leaves. saute for a minute.
then add 2.5 cups water to this mixture. Add salt as required. On a medium to high flame, heat the water and let it come to a to a boiling.
when the water comes to a boil, lower the flame to its lowest and add the Rava/Sooji to it. Stir it immediately to prevent it from coagulating and settling. Now cover and allow the Sooji/Rava upma to steam for 2 minutes on the low flame. Switch off the flame. 
Serve it hot with coconut chutney.

4. Poha 

This is another quick and regular breakfasts at homes. 
This is not only very delicious but also quick and known as mom's favourite for their school kids. Coz it is dry and doesn't mess the school bag. It was one of my mom's favourite when it came to a tasty breakfast. Now I cook it when I want to have my breakfast and am running late for my office at the same time.

Ingredients

2 cup of Poha (500 ml)
2 tbsp oil
1 tsp mustard seeds/rai
10 to 12 cashews or 1 tbsp peanuts
1 red chili
1 or 2 green chilies, chopped
½ inch ginger/adrak, finely chopped
8 to 10 curry leaves/kadi patta
1 medium onion, finely chopped or ⅓ cup finely chopped onion

Preparation

Rinse the thick poha in water in a colander or strainer for a couple of times. the poha just need to get softened. so rinse gently.
add ½ tsp turmeric powder and salt to the poha.

mix gently. keep aside.
Now in a pan, heat 2 tbsp oil and add 1 tsp mustard seeds.
when the mustard seeds crackle, add cashew/peanuts. Cook it by uniform stirring and saute till the cashews/peanuts turn golden. Now add ⅓ cup finely chopped onion, 1 tsp finely chopped ginger, 1 tsp chopped green chilies, 1 dry red chili, 8 to 10 curry leaves.
Saute till the onions turn translucent.Now add the poha, stir and mix gently till everything gets evenly mixed. Now cover the pan and cook for 3-4 minutes on a low flame.
Transfer it to a plate and serve it with a lime juice.

5. Fruit yogurt

Yogurt is one thing that keeps your stomach cool and going for the day. So its not ust limited to be merely a snack but it also makes a perfect breakfast recipe.

Ingredients

Fruits like papaya, strawberry, grapes, pineapple.
Dry Fruits: Nuts, cashew, raisins(kishmis)
Honey

Preparation

Cut the fruits into medium sized pieces, cut the dry fruits into small peces but not finely chopped.
Take Yogurt in bowl, add the fruits, dry fruits and honey. Mix it well and just enjoy it.

Mughlai Paratha

There are many contributions of Mughals, among one among them is the food that they have passed on as their legacy. This street food is popular in the streets of Kolkata and Bangladesh but is quite rare in the other parts of India. One must definitely cook this dish to relish its heavenly taste. Among many Mughlai dishes, this also holds an important place.

It is easy to make.

Preparation time 25-35 minutes

Ingredients

1.  Eggs (4)

2. Whole wheat flour (4 cups)

3. Oil for frying the parathas

4. 2 Cups of water to knead the dough

5. 4 Onions finely chopped

6. Black-pepper Powder

7. Red Chilli Powder (a pinch)

8. Salt

Method

1. Take the wheat flour, add 2 Tbsp of oil, mix it and knead it well into soft sticky dough

2. Divide the dough into as many possible medium rounds

3. Heat the tawa in a stove and add half a bowl (small) of oil and allow it to heat on a medium flame.

4. In the mean time in a bowl break the eggs, add onion, red chilli powder black pepper powder and salt. whisk it thoroughly

5. Take one of the divided doughs and roll it into a square

6. 

Pour the whisked egg on the dough and seal it over from four ways towards the centre with their ends overlapping







7.

Place the roti with egg stuffing carefully into the tawa with hot oil







8. Cook it on a medium flame for sometimes, then toss it over and fry the other side till it turns golden brown

9. Cut into 4 pieces and serve it with yogurt or ketchup

Scrambled Egg Curry

It is always fun to take your favourite dish to the next level. Be it with an intention to try something innovative or make it taste much better and spicier. Scrambled egg curry recipe is among one of my favourite quick recipes. It is quick, easy and tasty.

So here's how you make it.

Ingredients

Eggs (2-3)
Onions (3 chopped)
Tomato (1 chopped)
Green chilly (2 chopped)
Ginger & Garlic (paste)
Cinnamon stick (1)
Turmeric powder
Coriander powder (1/2 tsp)
Cumin powder (1 Tsp)
Black pepper powder (1/4 tsp)
Cumin Seeds
Coriander leaves
Oil
Salt

Preparation

1. Heat oil in a pan and add the cumin seeds, green chilly and cinnamon stick till it splatters.

2. Add onion and add a pinch of salt to it (adding salt will help it melt easily)

3. Now add the tomato and fry it till the tomato totally disappears and gets mixed well with the onion.

4. Add ginger garlic paste  into the mixture and fry it on a medium flame for 2 minutes.

5. Add Turmeric Powder, coriander powder, cumin powder and black pepper powder to it and a little water to mix the spices well. Fry it on a low flame till the oil gets separated.

6. Now pull all the contents on one side of the pan, add a little oil and break the eggs.

7. Now Scramble the eggs and mix with the contents properly and fry it for 2 minutes in low flame.

8. Once the mixture is fried, add a glass of water and mix it properly. Add a bit of salt to it according to taste.

9. Cook it for 5 minutes or till you get the thick curry consistency.

10. Once the consistency is achieved, remove it from the flame and garnish it with coriander leaves and serve hot with rice or roti

5 Smoothies to relax you this summer

With the onset of summer and rising mercury levels, the heat wave is sure to sway you away but wait, these sweet smoothies are here to rescue you from major heat strokes and detox you in this scorching weather. While you are thirsty and looking for some cold water to quench your thirst, grab these smoothies instead. These are a just perfect recipe to beat the summer heat. Well if you're still wondering how to make them. Read on.

1. Banana &Chocolate Smoothie

Both banana and chocolate make a tasty combo and everyone right from children to adults love to have it.

Ingredients

Banana (3-4)
Milk (2 Cups)
Chocolate Syrup (5 Tbsp)
Ice Cubes (accordingly)

Method

Quite an easy one and doesn't require much effort.
Put the ingredients into a Mixer grinder / Blender and grind until the mixture is smooth and frothy.
Pour it into a Glass or a jug and serve.

2. Banana & Strawberry Smoothie

Yet another deadly combo for a perfect Delish!!

Ingredients

Bananas (3-4)
Strawberries (4-5)
Yogurt
Sugar (2 Tsp)
Ice Cubes (accordingly)

Method
This too follows the same procedure like the previous one.
Simply put all the ingredients in a mixer grinder/blender and blend it until pureed.
Transfer it into a glass

3. Wood Apple Smoothie (Bel smoothie)

This smoothie requires a little bit of effort, but it is worth the effort as this smoothie comes in the form of a saviour from the  hot loo.
Ingredients

Wood Apple ( Bel ) 2
Sugar (4-5 Tbsp)
Milk 2 Cups
Double Cream 1/2


Method

Make a Puree of the Wood apple.
Now pour the puree , milk, cream and sugar in a jar
Blend it using a blender or in a mixer grinder.
Transfer into a glass and serve with 2-3 ice cubes

4. Pomegranate & Berry Smoothie

Ingredients

Pomegranate Juice (250-300 ml)
Yogurt
Berries

Method

In a mixer or blender place the Juice, Yogurt, and berries.
Cover and Blend until fully pureed.
Add 2 ice cubes and serve it in a tall glass.

5. Pina Colada Smoothie

This smoothie enriched in Vitamin-C is a perfect vacation drink.
The pineapple in this smoothie charges every cell of your taste buds to give you the best possible taste it has to offer.

Ingredients
Pineapple (1/2 cut into chunks)
Banana (1)
Coconut Milk ( 50 ml)
Yogurt (fat-free)
Ice Cubes (4-5)

Method

Grind the pineapple chunks in a mixer grinder to juice.
Put the rest of the ingredients in the mixer and puree them until it is smooth and frothy.
Serve it in a glass.

Masala Soya Chaap

There are many veg dishes, the more you explore the better it gets. In my list of exploration, it was Masala Soya Chaap this time. The taste of this dish is extraordinary,
The preparation method is pretty simple and is definitely worth trying.
Let us get ready for the preparation

Preparation time: 45 minutes

Ingredients: 

Soya Chaap 3-4 (300 gms )
Onion 2
Tomato 4
Ginger - 1 inch
Green Chilli 2
Cream
Corriander leaves Minced
Refined Oil
Coriander Powder (1/4 Tbsp)
Cumin Powder (1/4 Tbsp)
Turmeric Powder
Red Chilli Powder ( 1/2 Tsp)
Garam Masala (1/2 Tsp)
Kasoori Methi
1 big cardamom, 6 pepper balls, cinnamon 1pc, 2 cloves
Salt According to taste

Preparation:

1. Cut the soya chaap in 1-1.5 inch pieces

2. Heat oil in a pan and fry the pieces and take it out on a plate

3. Grind the onions, tomatoes and ginger in a grinder to a paste

4. In the oil left over add cumin seeds,green chilli, coriander powder, turmeric powder, kasoori methi and stir it for 20 seconds then add big cardamom seeds, pepper balls, and clove. Fry it for a while

5. Now add the onion tomato and garlic paste prepared from the grinder and add 1/2 tsp of Red Chilli powder

6. Fry the contents till the oil separates.

7. Once the oil separates, add the Garam masala powder and cream to it and stir it till it boils

8. Now add two cups of water and salt to it and let it boil for a while.

9. Once it starts boiling, add the fried soya chaap pieces to it and simmer it on a low flame.

10. Garnish it with coriander leaves. 

Mutton Roghan Josh

We do understand Chicken holds an upper place when it comes to non-veg food but trust me when I say Mutton dishes are equally delicious. Mutton Roghan Josh is the perfect delicacy for all the Non-Veg lovers who wants to try try something different from the mainstream chicken dishes.
This famous Kashmiri dish has made its own niche around the globe and comes under one of the "must try Mutton dish".
Though this dish might take a little bit more to cook than its non-veg counterparts but yes patience is a virtue and this dish is worth waiting for.
So before we grab that delicious Mutton Roghan Josh let us have a little bit of insight about  its Recipe.

Cooking Time

2 Hours

Ingredients

1 Kg mutton
Onions 4-5 ( depending on the size)
Tomatoes 2
Garlic- 5-6 strands
Ginger- 1 inch
Cardamom 2
cinnamon sticks 2
Black Pepper seeds 5-6
cloves 2
Bay Leaf
Cumin
Cashew
Almond
Coriander Powder
Turmeric Powder
Red Chilli Powder
Salt
curd

Preparation: 

1. Wash the mutton properly and thoroughly and keep aside

2. Marinade the mutton with turmeric powder, salt, curd, part of ginger garlic paste and mustard oil and leave it for 40 minutes

3. Heat the oil in a pan and add cumin seeds, bay leaf, cinnamon bark, and cloves when it sizzles, add the onions and put some salt , fry the chopped onions till it turns brown, now add the chopped tomatoes till the tomato melts and mixes completely.

4. Now add the rest of the ginger garlic paste and saute it for 2 minutes

5. Now add the marinaded mutton to the pan and mix it thoroughly.

6. Take a little bit of more cumin seeds,black pepper seeds, almonds, cashews and grind it in a mixer grinder to a paste.

7. Add the paste to the cooking mutton and also add cumin powder, red chilli powder  and coriander powder.

8. Mix it thoroughly and cook this on a low flame till the oil separates. 
9. Now transfer this to a pressure cooker and cook for 15 minutes on a low flame.

10. Turn off the flame after 15 minutes, and let it cool and depressurize naturally.

11.  Serve it hot with Chappatis or Rice and raita.

Masala Omlette

India is famous for its spices, and Indians are famous for putting spices in everything they eat. Even a simple dish like omlette can be spiced up a little. This Masala Omlette Recipe is a must thing to try for omlette lovers.

Though it may be the next easy thing to make after Maggi noodles, let’s take a look at the recipe. This menu also comes handy as a quick breakfast recipe.

Ingredients

2 Eggs ( 1 person ) 

1 Onion minced 

1 Green chilli chopped

¼ tsp black pepper powder

½ tsp coriander powder

½ tsp cumin powder

Salt to taste.

Preparation

1. Heat oil in a pan and add minced onion and green chillies. 

 Fry it till it is slightly golden brown

2. Add the black pepper powder, coriander powder, and cumin powder to it, pour two teaspoons of water and fry it in a low flame till it turns slight brownish.

3. once the masala is ready take it out in a bowl. 

4. Break two eggs in the same bowl, add a bit of salt to taste and whisk it

5. Add a little oil to the pan, and once heated pour the whisked egg with the masala into it, spread across and cook for 50 seconds in a medium flame. toss it and repeat it to cook the other side.

6. Roll it in two folds and serve it in a plate. 

7. sprinkle a bit of black pepper and serve hot with bread.

Spicy Chicken 65

Chicken 65 is a spicy fried dish that seems to have originated in Chennai in India.
Why the number 65, this dish used to be listed in the number 65 of a restaurant named Buhari that used to serve this fried chicken and it became so famous that people ordered this dish using the number 65.

So if you are wondering what was so special about this dish that made its mark not only in Chennai but also across India, you yourself have to taste this dish to find out more. It is not that tough seems like cooking normal chicken fry but the taste is entirely different when served with curry leaves that leaves behind its flavour.

So here we go:

Ingredients: 

• 300 gm chicken breast, cleaned and cut into small cubes (boneless)
• ½ tsp Kashmiri chilli powder (adjust to taste)
• ¼ cup thick plain yogurt (or ½ cup buttermilk)
• ¼ tsp black pepper powder
• ½ tsp coriander powder
• ½ tsp cumin powder
• 3 tsp ginger garlic paste
• ½ tsp turmeric powder
• 3 tsp rice flour or corn flour (corn starch)
• few of curry leaves
• 2-3 cups of oil, for frying
• 1 tsp vinegar (optional)

Preparation:

1. Whisk the yogurt with all the spices, corn flour, ginger-garlic paste, and some salt. Add the vinegar only if your yogurt is not sour.

2. Now add the chicken pieces to it and marinade it well.

3. Now keep this mixture under refrigeration for minimum of 6 hours or overnight would be perfect

4. When you want to prepare this dish, heat oil in a pan which should be enough for the chicken to be deep fried.

5. Once the oil gets heated up fully, put the marinaded pieces one by one overlapping each one and fry it till the crust turns fully red in a medium flame , once it is cooked and the crust turns deep brown or red. Take it out from the pan and keep it on a tissue paper to soak the rest of the oil.

6. Drain and add curry leaves to the fried pieces of chicken. Serve it with Lemon and onion rings. 

Spicy Homemade Chicken Fried Rice

It won't be wrong to say everyone loves Fried rice, be it veg or non-veg. Here is a quick tip on how to make spicy chicken  fried rice at the comfort of your home, it doesn't require lot of efforts. though the preparation is not actual, but is one of my own when it comes to making quick Fried Rice.
You too can try this out, and I'm sure you won't be disappointed with the taste.


Ingredients:

• Cooked Rice
• Boneless Chicken 400 gms (1 person)
• 4 Onions, Sliced
•  Chopped Tomatoes
• Garlic-Ginger paste ( 4 garlic strands and one small slice of Ginger) 
• 1 bay leaf, cinnamon bark, 2 cloves, 1 Elaichi /cardamom (small)
• Turmeric powder, Coriander Powder, Black pepper powder, Cumin powder, Red chilly powder, Chicken Masala
• Salt to taste

Procedure: 

1. Cook some rice and keep it aside

2. Marinade the chicken with turmeric powder, salt, part of  ginger garlic paste and mustard oil and leave it for 40 minutes
3. Heat the oil in a pan and add cumin seeds, bay leaf, cinnamon bark, and cloves when it sizzles, add the onions and put some salt , fry the chopped onions till it turns brown, now add the chopped tomatoes till the tomato melts and mixes completely with the onion to give a thick paste.

4. Now add the rest of the ginger garlic paste and saute it for a minute.

5. Now put the entire chicken into the pan and toss it and fry it till it starts releasing water. cover it with a lid and cook it for 10 minutes till the water vaporizes and leaves the oil behind. cook the chicken well till it becomes tender.

6. Now add the  coriander powder (1 tsp) , black-pepper powder (1/4 tsp), cumin powder (1 Tsp) and red chilly powder (1/4 tsp), chicken masala powder (2 tsp) add a little water (1/4 cup) to it and fry till the entire mixture turns sticky, brown and starts giving a good aroma.

7. Now add a little water to it, and pour the rice into the pan and mix it thoroughly and Fry it for at least 7 minutes.

8. Serve it hot with raita.

Fried Ice Cream

It is always good to be adventurous with your food. Along with experiment, an adventure with your recipe can add a little bit more spice to your life and food, but right now we will add a little bit of chocolate and ice cream instead of spice in a new and adventurous style.
Yes we are going to break the traditional way of how you relish your ice cream, it is the time for some fried ice cream. Yes you heard that right.

So all that you need to know as to how to make it .. Read on

Ingredients: 

• French vanilla ice cream, soft
• 4 teaspoons ground cinnamon
• 2 cups powdered cornflakes
• Oil for deep-fat frying
• chocolate sauce/ Honey

Preparation : 

• Place nine 3-in. scoops of ice cream on a baking sheet. Freeze for 1 hour or until firm
• In a shallow bowl, combine corn-flake crumbs and cinnamon. Roll ice cream balls in crumb mixture. Place on baking sheet; freeze overnight. Wrap each scoop separately in plastic wrap; transfer to a freezer bag.
• heat oil in a pan or an electric deep fryer until it is very hot. Unwrap ice cream; fry one ball at a time for 8-10 seconds. Place in chilled bowls; serve immediately. Top it with Chocolate sauce or honey

Hilsa Fish with Mustard (Shorshe ilish )

The bong culture has always been infected with food experimenting syndrome, and it won't be wrong to say that one of the greatest food revolution that has taken place in the bengali cuisine would be the preparation of Hilsa dishes, this dish is not only prepared with charm but also needs to be prepared with an exceedingly adroit techniques. Hilsa is not just the queen of fishes which is famous for its taste but has also emerged to be an identity of bengalis.

Coming down to the recipe, though it requires skill and efforts, it still is not that difficult to make.

Ingredients

• Hilsha/Ilish fish 5 or 6 pieces

• Mustard seed 3 tbsp

• Onion 1pc (finely chopped)

• Green chili 4 to 5

• Turmeric powder 1 tsp

• Salt (as per taste)

• Mustard oil

• Yogurt (whisked )

Preparation

Mustard paste: Soak the mustard seeds in water for atleast 1.5 Hours. Once done, grind it either in a mixer grinder or on a grinding stone with green chilly and pinch of salt.

1. Marinade the fish pieces, with salt and turmeric powder and keep it aside for atleast 15 minutes, this would help the salt soak inside it.

2. Pour some more oil in a pan and fry the pieces one by one for 2 minutes, please keep in mind do not crisp fry it.

3.  Remove the pieces, now in the same oil add the onions till it starts giving nice aroma, 

4. Add the whisked yogurt, turmeric and the mustard paste in a bowl, mix it properly and add the mixture to the pan, cook for sometimes in the low flame until the oil starts to separate.

 5. Add the fried fish pieces to the pan and toss it carefully to mix it properly with the mustard mixture. Cover the pan and let it cook for 10 minutes.

6. Garnish it with green chillies and serve it with white rice.