cooking by numbers...

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rezaalaaaa

Yum and easY
we all know rezzala rcipes
still this is how i succeeded

first gather all the stuffs you need and play some music (this is important, i have noticed that often dishes take up the 'taste' of the music that i play while i was making them)


braze the chicken with salt
( by the way, hate describing exact portions, it does not make sense, for example spices weaker or stronger in difft places, besides you also have to take in to accoutn differences in taste buds )
heat a little oil and pour some peppercorn, bayleaf and garam masala.
once the aroma of spices mix with music add chicken pieces
fry till the water dries up
add onion paste, ginger paste, and garlic paste
fold the chicken in them and cook some more
whisp doi (which cannot be translated in 'yogurt') with a little flour and salt
pour the mix in the chicken
cook a little while longer
add two cups of water
and steam it till the chicken is tender
heat a little ghee and fry two/three dried red chili in them
add the ghee and chili and cover

kacki macher tak(fish with sour mango)

Delicious item for hot noon (lunch) with plain rice.Bengali's are very much fond of fish.But ,in the hotty noon ,sometimes fishes are not in the dish.At that time,little fish with sour is being perfect item.any kind of little fish can be used for curry.
Ingredients:Kacki mach(one kind of little fish)250gram
black jira(little bit),green chilli(as you like),green mango(6-7 pics.),turmeric powder(little bit),curry leaves(for different smell),salt(as per quantity),mustered oil(1 table spoon).

Method:Put musterd oil into karhai.After boiling it,put black jeera,green chilli and mango pieceses .When Mangoes become soft,then put fishes into the karhai,with turmeric powder and salt.Nurture it slowly(otherwise fishes would smashed).Mixed little bit of water(if required).Lastly,mixed curry leaves.Then ,item is ready to serve.

mutton with methishaak

This is very simple item and healthy for every season.At the same time it is delicious& instant cooking.
Ingredients:Mutton(250 gram),Methi shak (8-10 pcs.green/dry leaf);Little bit of grind green chili,turmeric powder(little bit),Salt( as per taste) ,Mustered oil(one table spoon).

Method:Frist put oil into the pan/karhai.After it boiling properly ,put onions into the pan whenever those are taking red colour.Thereafter,Mutton pieces with turmeric powder into the onion,take time unless they are frying properly; then put them into the cooker with methii shaak & water(as per your taste) for instant cooking.
The item is ready.Serve it with Roti/plain rice.

bengali's sheetkalin gurer payesh (hot favourite)

This is very delicious sweet dish for Bengali (specially in the Winter season).Paataali goor with gobindobhog...yaamii so delicioussssssss..nice fragment of paatali and gobindobhog .I m sure this preparation will highly appreciated by other than Bengali people too,if they would like to prepare the same manner.

Ingredients:
Gobindobhog rice
milk
goor(molasacs prepared from the sap of the date palm)
kaju.

METHOD:First put sufficient milk in a pan (1/5litr).steam slowly and then put gobindobhog rice into it (100 grm).When the rice are cooked well then mixed goor very slowly with it and stir whenever the cooking looks like picture.Lastly,mixed kaju over the payes.

N.B.Mind it very well that use slow steam & constant stir the cooking.

BORI BHAJA

This is a very simple and plain recipe, very different from all the fancy ones that appear in this space. My mother in law who is from Digha, E. Medinipur taught this. It goes really well with plain rice or with dal bhaat, the only prerequisite being that the rice should be piping hot.
For this one can use the white coloured bori made out of kalai dal or urad dal. The bori can either be home made or bought from the market. The bori needs to be dry roasted very carefully till the colour changes to light golden brown. For this you have to keep stirring them frequently over a low flame in order to avoid excessive browning or even blackening!
Once you get the required colour, you add a little mustard oil on the roasted bori. Here the good thing is since you are adding the oil later, you can see to it that the bori is evenly roasted. Otherwise if you follow the normal trend of adding oil first and then the bori, some of them become black while others do not even get the chance to brown. This often happens with people like me who mostly enter the kitchen for everything else but cooking!
Once you add whatever amount of oil you want to (it is your choice- if you are a CCC i.e. Crazy Calorie Counter, even a little oil is enough!), you remove the bori bhaja from the fire, crush it coarsely using your fingers and add a little salt, finely chopped onions and green chillies and mmmmm...bori bhaja diye gorom gorom bhaat khan!!
My shashurima is a great one for not wasting things. Therefore she makes bori bhaja this way so that she can use all the bori which often break due to handling. Even if the bori is totally crushed and cannot be otherwise used, you can make crunchy and tasty bori bhaja out of them.