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.