Chicken Recipe : How to make Chicken Roast

Chicken roast is delicious and spicy dish. You can have it as a main course on occasions like Eid, Picnic, and Party. Always great to have in all seasons.

Ingredients :

•     Chicken 1 kg
•     Onion 1 cup (chopped)
•     Ghee or cooking oil 1 cup
•     Yogurt 1 cup
•     Ginger 1 tbsp (ground)
•     Garlic 1 tbsp (ground)
•     Black pepper 1/2 tsp (ground)
•     Poppy seed 1 tbsp (ground)
•     Mace 1/4 tsp (ground)
•     Cinnamon 1/4 tsp (ground)
•     Kewara water 2 tbsp
•     Sugar 2 tbsp
•     Lemon juice 1 tbsp
•     Salt to taste

Cooking Directions :

    1. Heat oil and Fry the onion til golden brown.

    2. Spread the onions on a paper for crisp.

    3. Cut chicken into 4 pieces or use it as whole if you like.

    4. Fry the chicken in the remaining oil for about 10 minutes.

    5. Remove pan from heat and let it cool for 15 minutes.

    6. Crush the fried onion.

    7. Then mix onion, salt, yogurt, ginger, garlic and add into the chicken.

    8. Add 1 cup of water, put lid and cook on a low heat for about 2 hours, stir it
       time to time.

    9. Make a paste of black pepper, poppy seeds, mace, cinnamon and cardamom.

    10. In the middle of cooking turn the pieces of chicken/whole chicken, add the
        paste and sprinkle Kewara on the chicken.

    11. When the chicken is tender, add lemon juice, sugar and adjust the taste.

    12. Keep it on a low heat until serve.

    13. Serve with paratha or chapatti.

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Bengali Food Recipe : Potol Keema Kofta (Pointed Gourd Meat Kofta)

Potol Keema Kofta is a recipe native in Jessore, the southwest region of Bangladesh.I would say, the dish is worth the effort because it tastes great, especially if you are a meat fan. The koftas are usually served with plain pulao or fried rice, and is cooked on special occasions.

Ingredients :

•     5 medium sized pointed gourds ( potol)
•     1/2 cup soyabean oil
•     2 cups of sliced onions
•     1/2 cup minced chicken
•     2 bay leaves
•     salt as needed
•     1 tablespoon coriander seeds powder
•     1 tablespoon ginger paste
•     1 tablespoon garlic paste
•     4 cardamom
•     2 cinnamon sticks
•     2-3 cloves
•     3-4 green chillies
•     1/2 tablespoon cumin powder
•     just a pinch of black pepper powder

Preparation method :

1. Peel the skin of the pointed gourds, and cut 4 slits along the lengths of the
   gourds. The cut must go down to 3/4 of the length of each gourd, so that 4 "petal"
   like sections form. Clean the inside filling out of the gourd completely. Set
   aside the cleaned pointed gourds.

2. On a deep pan, heat oil. Fry the sliced onions with bay leaves,salt,coriander
   seeds powder, ginger and garlic pastes, cardamom, cinnamon, cloves and chopped
   green chillies and cumin and black pepper powders.

3. Add the minced chicken and fry until the chicken is slighty brown, but not
   completely cooked. Stir continously so that the ingredients do not stick together.
   The frying of chicken with the spices should take around 15 minutes.

4. Take the bay leaves, cinnamon sticks, cloves and cardamom out of the mixture when
   the meat is almost fried. Fill in the pointed gourds with the almost cooked minced
   chicken. Tie the gourd firmly with a string by wrapping the string around the
   gourd a couple of times. Tying the gourd will prevent the meat from falling out.
   Note: It is better to tie the gourd near its mouth in one concentrated area than
   tying the string all over the gourd.

5. Repeat for all the other pointed gourds.

6. Deep fry for 20 minutes until the gourds become soft.

7. The string should be untied when the gourds are being served. Garnish with
   carrots, onions and green chillies.

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Bengali Food Recipe : Doi Maach

Doi Maach, a Bengali-style fish cooked with yoghurt..Doi maach is a very authentic Bengali preparation served typically at lunch with pulao or white rice on a festive occasion. Although it is usually made with a good quality Rohu fish, it can be easily supplemented by any fish that is fleshy in nature, like cat fish (aar maach) or bhetki.

Ingredients :

•     5-6 medium large rohu fish/aar/bhetki
•     salt to taste
•     2 teaspoon holud powder (turmeric powder)
•     2-3 medium sized onions
•     3-4 pods garlic
•     1/2 teaspoon ginger paste
•     4 tablespoons oil
•     4 green chilies
•     2 tablespoons plain yogurt
•     10 kismis (raisins)
•     1 tej pata (bay leaf)
•     1/2 stick darchini (cinnamon)
•     4 lobongo (cloves)
•     3 choto elanch (green cardamom)
•     1 teaspoon jeera powder (cumin powder)
•     1 teaspoon dhone powder (coriander powder)
•     1 cup water
•     1 teaspoon sugar

Preparation method :

1. Take the slices of fish and wash them thoroughly. Salt them and rub 1 teaspoon of
   turmeric powder. Set aside for 10 minutes. Cut Onions into big slices. Cut the
   garlic pods into pieces.

2. On a hot skillet, heat 2 table spoons of oil. Add the fish pieces and fry well.
   Take the fish out and set aside.

3. In the remaining oil fry the onion garlic and ginger for 2-3 minutes with 2 green
   chilies. Take them out; cool them for a minute or so. Put the fried onion, garlic,
   ginger chilies back into a mixer and grind it with 2 table spoons of yogurt

4. Heat remaining oil in the skillet. Add raisins and tej pata. Then add cinnamon,
   cloves and cardamom in the hot oil. Let it splutter, add the ground paste of
   onion, garlic, ginger and chilies. Stir it for 2-3 minutes. If it dries up may add
   a sprinkle of water. Add 1 teaspoon of turmeric powder, 1 teaspoon of jeera powder
   and 1 teaspoon of dhone powder. Keep stirring for 3 minutes.

5. Add 1 cup of water and mix well. Let it simmer. Add salt to taste, sugar and the
   remaining 2 chilies. After it comes to a boil, add fish pieces and cover on medium
   heat. Keep cooking till the fish gets cooked through. Adjust salt and sugar
   according to taste. Serve hot with rice.

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Bengali Food Recipe : Aloo Posto

This is a dish that is eaten all season but especially during summer. Posto, the key ingredient in this dish helps your body rest and helps in getting a good sleep. It is a delicious dish to eat but simple and easy enough to cook.

Ingredients :

•     7-8 table spoons posto seeds (poppy seeds)
•     1/2 cup water to grind posto seeds
•     5 green chilies
•     2-3 tablespoons sarser tel (mustard oil)
•     pinch of hing (asafetida)
•     1/2 teaspoon holud powder (turmeric powder)
•     400 g aloo (potato)
•     1-1½cups water to cook
•     salt to taste

Preparation method :

1. Soak poppy seeds overnight and grind them in a mixer with ½ cup water, 2 green
   chilies, and salt to taste till poppy seeds are soft. It should be a thick
   consistency and can take up to 10 minutes.

2. While grinding the posto, peel and cut aloo into medium size cubes. Wash well.
    Drain; add salt.

3. Add oil in a skillet and heat it up. Add I green chili slit up along with hing and
   turmeric powder. Add aloo, fry well on medium heat. When the aloo starts browning,
   add posto ground into paste. Keep stiring for a minute. Add ½ cup of water to it
   and cover. Check after 5 minutes. Add remaining water and green chilies. Cover and
   cook. Once the aloo is soft and fully cooked, let the water dry up and stir the
   aloo without mashing them or breaking them. Turn off the heat. Taste and adjust
   salt. Garnish with a green chilli sliced to 4 pieces.

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