Chicken curry (মুরগির তরকারি)

Chicken curry (মুরগির তরকারি)

Ingredients: ( to serve 5-6)
1. Chicken 1 kg
2. Potato 2 large
3. Onion 1 large, chopped
4. Turmeric powder 1 tsf
5. Chili powder 1 tsf
6. Coriander powder 1 tsf
7. Garlic powder 1/2 tsf
8. Ginger powder 1/2 tsf
9. Garam masala powder 1/2 tsf
10. Cinnamon stick 1 small
11. cardamom 4 pieces
12. Whole black peppercorn 4
13. Cloves 3
14. Bay leaves 1
15. Oil 3 tbsf
16. Salt to taste
17. Coriander leaves chopped 2 tbsf
18. Tomato 2, chopped

Procedure:
1. Cut and wash the chicken and potatoes into small pieces.
2. Take a large vessel put on medium heat and add oil.
3. Add bay leaves, cinnamon stick, cardamom, cloves, black peppercorn fry for 30 sec.
4. Add chopped onion and fry until golden brown.
5. Add all the spices and salt with little bit water( 4 tbsf) and keep stirring until oil comes over the spices.
6. Add potatoes and coat them well with the spice mix. Put the lid on. and keep for about 8 minutes.
7. Add the chicken pieces and tomatoes coat with spices in medium heat and put the lid on.
8. Let it cook for about 20 min. Stir occasionally. If you want you can add little bit water more to make the curry more runny.
9. After 20 min, check the curry. If the chicken and potatoes are cooked, salt is OK then turn off the stove. If not then cook it for another couple of minutes.
10. Sprinkle some chopped coriander leaves over the curry for garnishing.
10. Serve it hot with plain rice, polao or khichuri!

Pangas jhuri ( পাঙ্গাশ ঝুরি)

Pangas jhuri ( পাঙ্গাশ ঝুরি)

Ingredients: ( to serve 5-6)

1. Pangas fish 5 piece large

2. Onion 2 large, chopped

3. Garlic 2 small chopped

4. Turmaric powder 1 tsf
5. Chili powder 1/3 tsf
6. Coriander powder 1 tsf
7. Cumin powder 1 tsf
8. Garam masala powder 1 tsf
9. Ginger powder 1/2 tsf
10. Lemon juice 1 tsf
11. Tomato 1 chopped
12. Green chili 2 chopped
13. Coriander leaves 2tbsf chopped
14. Cinnamon stick 1
15. Cardamom 2
16. Whole black pepper corn 4
17. Cloves 2
18. Salt to taste
19. Oil 2tbsf

Procedure:
1. Boil the fish in water for about 10 minutes and drain out the water. Remove all the bones and smash the fish pieces.
2. Take a non stick pan, put 2 tbsf oil into it on a medium heat.
3. Add Cinnamon stick, cardamom, whole black pepper corn, cloves and fry for 3o sec.
4. Add chopped onion and garlic and fry until soft and shiny.
5. Add chopped tomato and keep stirring for 2 minutes.
6. Add boiled, smashed fish and fry for another 5 minutes.
7. Add all the spices with salt and keep stirring for 5-7 minutes.
8. Add lemon juice.
9. Finally add chopped coriander leaves and mix all together well. and turn the heat off after 2 minutes.
10. Serve it with plain rice and ENJOY!

Mung daal with chiken (মুগ ডালে মুরগী)

Mung daal with chiken (মুগ ডালে মুরগী)

Ingredients: (to serve 5-6)
1. Mung daal 1 cup
2. chicken 1/2 kg cut into small pieces
3. Onion 1 medium sized chopped
4. Turmeric powder 1 tsf
5. Chili powder 1/2 tsf
6. Coriander powder 1/2 tsf
7. Cumin powder 1/2 tsf
8. Garam masala powder 1/2 tsf
9. Ginger powder 1/2 tsf
10. Garlic powder 1/2 tsf
11. Bay leave 1
12. Black pepper corn 4 whole
13. Clove 2
14. Cardamom 2
15. Cinnamon stick 1 small
16. Dry red chili 2
17. Salt to taste
18. Oil 2 table spoon for cooking and one cup for chicken frying
19. Coriander leaves for gurnish

Mung daal with chiken (মুগ ডালে মুরগী)

Procedure:
1. Wash and soak the daal into water for 1/2 an hour.
2. Wash the chicken pieces and marinate them with 1 tsf turmeric powder, 1 tsf salt and 1/2 tsf garlic powder, mix them well and keep aside for 5 minutes.
3. Take a large non stick pan, put oil onto it and fry the chicken pieces well and keep them aside.
4. Take a large vessel on medium heat. Put 2 tbsf oil into it.
5. Add dry red chili, cinnamon stick, cardamoms, cloves, whole black pepper corns, bay leave. Fry them little bit for about 30 sec.
6. Add chopped onions. Fry them until nice golden brown colour.
8. Add all the spices and salt mixed with 1/2 cup of water.
9. Fry all the spices until oil comes on top them.
10. add daal and coat them with spices very well, stir well.
11. Add 4 cups of water and put the lid on.
12. Let the daal cook for 20 min on low medium heat. Stir occasionally. You can add little bit more water if you want it runny.
13. When the daal becomes soften add all the fried chicken pieces and cover the lid for 5-7 minutes.
14. All chopped coriander leaves and let it cooked for another 5 min.
15. Serve it hot with plain rice or paratha.

Tasty Mixed vegetables

Ingredients: 


(You can add any kind of vegetables you want. At first wash very well and cut all the vegetables into small pieces. You can choose more or less quantity according to your choice.)
1. Carrot 1large
2. cauliflower 1/2 cup
3. Broccoli 1/2 cup
4. Green peas 1/2 cup
5. Bean 1/3 cup
6. Cowpea(বরবটি) 1/3 cup
7. Bell paper ( red, green, yellow) 1/2 cup
8. Cumin powder 1 tsf
9. black paper powder 1/2 tsf
10. soya sauce  1 tsf
11. sweet chili sauce 1 tsf
12. vinegar 1 tsf
13. cornflower 2 tsf mixed in 1/3 cup of water
14. Oil 2 tsf
15. Onion 1 large cut into small pieces

Procedure:
1. Boil carrot, cauliflower, broccoli, green peas, bean and cowpea. What you can do, just take a large vessel full of water. Put it onto the stove with high flame. When it comes to a boil then first add carrot. After 5 min add other vegetables and let all of them to be boiled for 7-8 minutes. Then strain out the water.
2. Take a non stick pan and put it on medium high heat. add oil.
3. Add onion, stir them until soften and shiny.
4. Add all the vegetables and stir for 5 minutes.
5. Add cumin powder, black paper powder, soya sauce, chili sauce, vinegar. stir for 5 min.
6. Add cornflower mixed in water and mix all together by gentle stirring ( or you could break all the cauliflower florets!!).
7. Let it cook for another 5 min.
8. Delicious mixed vegetables is ready to serve! Enjoy!