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CHINGRI CUTLET(Prawn cutlet)

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Ingredients for Prawn Cutlet Recipe Prawns  1 cup Bread  2 slices Oil  3 tablespoons Onion  1 large Green chillies  2 Garlic  4 cloves Ginger  1 inch piece Coriander powder  1/2 teaspoon Turmeric powder  1 teaspoon Garam masala powder  1 teaspoon Salt  to taste Lemon juice  1 tablespoon Fresh coriander leaves  a few sprigs Refined flour (maida)  2 tablespoons Egg beaten  1 Bread crumbs  1/2 cup Method Step 1 Shell, de-vein and wash the prawns thoroughly. Boil with a little salt, drain and chop them. Soak the bread in cold water for five minutes, squeeze out the water and blend in food processor until smooth. Step 2 Peel and finely chop the onion. Wash, peel and grate the ginger. Peel and finely chop garlic. Wash, remove the stem and finely chop the green chillies. Clean, wash and chop the coriander leaves. Step 3 Heat oil over medium heat, fry the chopped onions, chopped green chillies, chopp
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NARKEL NADU (Coconut Ladoo)

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NARKEL NADU OR COCONUT LADOO is the most easiest and tastiest dessert. Bengali's make this during festives mainly Durga puja or Laxmi puja. Try making this amazing sweet today...!!!!! Ingredients: Milk, full fat  (4 cup) Fresh coconut, grated  (2 cup) Jaggery  (1 cup) Green cardamom powder (elaichi)  (1 tsp) Method: Break the jaggery into small pieces. Heat water in a kadhai and add the jaggery to it. Slowly stir on medium heat till the pieces dissolve. Bring it to a slow boil and switch off the flame. Add elaichi powder and the grated coconut. Toss and stir to mix. Turn on the flame and cook on low heat, stirring occasionally to prevent the mixture from sticking to the bottom of the pan. Keep cooking till the mix is sticky. It will take around 20 minutes. When the coconut coating is solid  enough to shake off your stirring spoon, the mixture is done. Remove immediately from heat and spread it onto a plate. Scoop out a handful of coconut mix while it is war
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KOLKATA STYLE MUTTON BIRYANI

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Kolkata Style Mutton Biryani..... One should also try this taste in this part of the country. Filled with the rich aroma of spices and ghee, the mutton biryani is simply heaven. Juicy, tender pieces of mutton, fried with the biryani on a Tava, this yummy recipe is a must try...!! Ingredients: For the Meat : Mutton 500 gm Yoghurt 2 cups Tomato 2 chopped Onion sliced 2 large Ginger & Garlic paste 3 tablespoons Turmeric powder 1/2 teaspoon Red chili powder 1/2 teaspoon (Adjust to your taste) Cinnamon stick 1 long Cloves 4 to 5 Green Cardamom pods 5 to 6 Mace or Javetry 1/4 teaspoon Nutmeg or Jaifal 1/4 teaspoon Salt and sugar as per taste Mustard oil 4 tablespoons Potato 2 large halved For Rice : Basmati rice 2 cups washed and soaked for 30 minutes in cold water Cinnamon stick 1 long Cloves 4 to 5 Green Cardamom pods 5 to 6 Black Cardamom pods 2 Kabab chini or Cubeb 6 to 8 Ghee 2 to 3 tablespoons Saffron 1 pinch dissolve into 1/2 cup water Sal
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MISHTI DOI

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Mishti Doi Recipe  is a traditional Bengali dessert of delicately sweetened curd.This is a classic bengali sweet made with milk, curd culture and jaggery.  A Bengali never ends without at least a spoonful of  mishti doi !!!!!!!!!!! INGREDIENTS  : (1 cup = 250 ml) 1  litre  full fat milk  or 4 cups milk 175 to 180  grams  palm jaggery  or ¾ cup finely chopped palm jaggery ½  teaspoon  cardamom powder 2  tablespoons  fresh curd  or a yogurt starter PROCEDURE : Boiling milk for making mishti doi take 1 litre full fat milk in a heavy kadai or pan. keep flame to low or medium-low and begin to heat milk. stir occasionally when the milk is getting heated. let the milk come to a boil. then continue to simmer the milk on a low to medium-low flame stirring often. scrape the dried milk solids from the sides and add to the simmering milk. simmer milk till it reduces to ⅓ or ½ of its original volume. keep the kadai down and let the milk cool for
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BENGALI FISH FINGERS......!!

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Bengali Fish Fingers is a delicious and savourful snack, which tastes best when served with traditional kasundi dip. However, you can pair it with any dip of your choice.  INGREDIENTS: 300 gm fish fillets 1 teaspoon fennel seeds 1 teaspoon mustard seeds 1/2 teaspoon fenugreek seeds 1/2 tablespoon Gram flour (besan) 3 cloves crushed garlic 3 tablespoon Refined oil 1 handful chopped coriander leaves 2 Egg 1 teaspoon cumin seeds 1 teaspoon nigella seeds 1 1/2 tablespoon all purpose flour 1 teaspoon Red chilli powder 1 inch grated ginger 2 cup breadcrumbs 1 tablespoon salt PROCESS: Combine the cumin seeds, fennel seeds, mustard seeds, nigella seeds and methi in a mixer jar. Grind them together and transfer to a bowl. Add the maida, besan, red chilli powder, garlic, coriander leaves, ginger and enough salt. Mix well. Beat the eggs in a bowl and add to the flour. Gently whisk until combined. Chop the fish fillets into small bite-sized pieces or strips.
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KOLKATA STYLE CHICKEN ROLL

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KOLKATA STYLE CHICKEN ROLL  Chicken rolls recipe is a popular street food of Kolkata/ calcutta. It is orginated from kolkata, that’s why it is often called the ‘ calcutta egg rolls’. This is a tasty and filling wrap, that’s loaded with chicken. This a roll where juicy spicy chicken are wrapped in flattened bread/ roti that has been coated with egg. This recipe is most widely used in roll centres of Kolkata. Ingredients: For the Chicken filling: 400   grams   Boneless Chicken   (small cube sized) 1   Onion   Big sized (thinly sliced) 1   Tomato   (chopped) 1   tsp   Coriander powder 1   tsp   Cumin powder ½  tsp   Kashmiri mirch powder/red chili powder ¼  tsp   Turmeric powder Salt 3   tbsp   Vegetable oil Marination for Chicken: 2   tbsp   Yogurt ½  tsp   Black pepper powder 1   tbsp   Ginger-garlic paste For garnishing: 1   Lemon 1   Cucumber   (peel, slice the cucumber into thin rounds, cut the rounds into thin stripes) 1   Onion   (thinly s
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Dimer Devil (Egg Devil)

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Dimer Devil is a very famous snack for Bengali's. This snack is present in all the stalls in Durga Puja Pandals. Bengali's die on this yummy snack. So now its your turn to become a devil and try making this amazing snack.......!! ☺️Ingredients☺️ 10  Boiled eggs 1 kg  Minced mutton (goat or lamb) 5  Thin sliced Onions large 1 tablespoon  Garlic paste 2-3 tablespoons  Ginger paste 1 1/2 tablespoons  Turmeric powder 2 tablespoons  Red chili powder 2 tablespoons  Cumin seeds 1 teaspoon  Coriander seeds 2  Whole dry red chili 1 tablespoon   Bengali garam masala powder 3-4 tablespoons  Tomato sauce to taste  Salt 4 tablespoons  Sugar 1/2 cup  Mustard oil 120-150 grams  Breadcrumbs 2 tablespoons  Flour FOR THE COATING 3  Eggs Pinch  Salt Breadcrumbs Vegetable oil for deep frying Steps✌ Lightly roast the whole dry red chilies, cumin and cori
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