Chappli Kabab ~ By Dipta Maitra

Hand chopped Mutton Keema ½ kg and about 50 gms of Mutton fat
For Marinade:
Besan 3 tbsp
Sabut Dhania 1 tbsp crushed
Sabut Dhania 1/2 Tsp whole
Annar Dana 2 tbsp crushed
Sabut Laal Mirchi 2 tbsp coarsely crushed
Haldi powder 1/2 tbsp
All spice powder 1 tbsp
Onion 2, finely chopped and then crushed in mortar
Green chillies 2-3 chopped
Garlic 1 pod chopped and crushed
Ginger 1 inch chopped and crushed
Egg 1
Ghee 1 tbsp
Salt to taste
Ghee 2Tbsp for frying
Mix Keema and the mutton fat with all other ingredient for marinade, mix well with hand, by gently massaging. Now keep it for 30 minutes in normal temp or 1 hour in refrigerator.
Heat Ghee in a flat non-stick pan, then lower the gas to medium.
In moist hand take a spoon of the mix, shape it like a tikki. Place the tikki in the pan by the edge, repeat to make more tikki and arrange it all by the edge of the pan....turn it and fry in medium heat till each tikki is golden brown..
Serve with fresh Lemon wedges, Sliced Tomato, Onions and Cilantro.

Bell Pepper Salad With Shredded Chicken ~ By Prianca Singh

Boil the chicken with little salt and Black pepper. When cools , shred it and keep it aside. 
Slice the onions, Bell peppers. Finely chop few Garlic pods. 
Heat little oil in a Wok, Add sliced onions and Garlic. Stir, and add chicken and bell peppers.. Stir , add salt , Black pepper , and Lemon juice .. Serve it as Salad.

Pasta salad with Chicken ~ By Prianca Singh

Boil some Spiral pastas, and keep aside. Boil the chicken with garlic and salt. When cools down, shred it . Now take a bowl, Mix chopped tomatoes, green chillies, cucumber, onion and little bit of coriander leaves. Add salt and black pepper powder. Add lemon juice and shredded chicken and pasta. Mix it with nicely and serve . 

Dry Chilli Fish (Tangra Type) ~ By Dipta Maitra

500gms Bhetki or any boneless white fish fillet, the one here I have done with Basa, cut into 1 inch cube
1 Table spoon Oil (any white oil) for cooking,
200ml Oil for deep frying
2-3 green chillies, deseeded and chopped in to fine strips 
1 red Chilli, deseeded and finely chopped
2 Spring Onions, chopped
2 medium onion cut into large squares
4 to 5 cloves of Garlic, coarsely chopped
1 piece fresh and tender ginger, cut into thin strips or juliennes(looks like toothpick)
1 Large Green Bell Pepper deseeded and cut into 1 inch pieces
1 Tablespoon light Soya Sauce
1 Teaspoon Oyster Sauce (Optional)
½ Teaspoon Sugar
A pinch of MSG, commonly known as aji no moto
Sesame Oil 1 Tbsp
Marinade:
2 Tablespoon Lime Juice
½ Teaspoon Salt
Freshly ground pepper
2 cloves Crushed Garlic
Method:
Squeeze out the excess water from the fishes.
Add salt, lime juice, garlic and black pepper, mix well and leave it for 30 mins.
Now add about ½ cup Corn Flour and coat each fish pieces well with this. If required add more flour.
Heat 200ml Oil. Deep fry the fish chunks till light golden color, don’t over-do it till brown. Keep aside.
Note: Please don’t make an egg and cornstarch batter and give it a thick coat. This light dusting with corn flour is perfectly fine and one of the secret of this dish. Also it’s important to maintain the heat in the Oil, it shouldn't make the fishes dark but at the same time should cook the fishes perfectly, fishes will not be cooked further in the gravy.
Pour Light Soya sauce, Oyster Sauce, Sugar(I added Palm Sauce, but normal sugar will also do) in the same bowl where the fish was marinated and now has the residual marinade along with corn flower. Mix it will to a nice liquid.
Now heat a frying pan on high heat, pour 1 Tbsp of oil and add the large cut Onions, toss it for 30 sec by moving the pan in forward direction, now add the Green Bell Peppers, toss it again, add a pinch of MSG, toss it for about a minute. Don’t overcook the Bell Pepper and Onions. They should be firm, crunchy in bite. In fact I keep the cut Bell Pepper in ice-water for about 2 hours before cooking to get the extra crunch in it. Keep aside the stir fried Onions and Bell Peppers.
In the same pan retain the residue oil from the previous frying. Heat it to high temp. Add the Ginger and Garlic, be careful not to burn them, add the chopped spring onions and toss. Add half of the chopped chillies and toss again. Now pour in the Sauce mix in the pan. Since it has Corn flour mixed with it, soon it will start thickening. Now reduce the heat and add the deep fried fish pieces and the stir fried Veggies, fold well with the thick gravy. Cook for about a minute on high heat to reduce the gravy further to become dry and just give a nice coat to everything. Now remove the pan from heat and add rest of the chopped chillies and pour over the Sesame oil. Plate it for serving.
Note: This dish is the adaptation by the Chinese settlers in Kolkata from traditional Chinese Stir Fry, so the Veggies added should remain crisp, crunch and retain its color, they should be cooked on very High Heat for less time. Don’t make the Bell Pepper and Onions over cooked and gooey. Sesame Oil should be poured once it is out of heat, so the flavor of the oil could be retained. 
Since this one is the Dry version and mostly served as a side to Drinks, I kept the heat quotient minimum with the chillies, if you need more heat, add more and may retain the some of the seeds as well.

Kerala Style Chicken Roast ~ By Sudeshna Bhattacharya

 Marinate chicken in turmeric powder, red chilly powder & salt for 1/2 an hour. Heat oil. Add sliced onion, finely sliced ginger, curry leaves. Fry till onion turns brown. Add chicken pieces, coriander powder, red chilly powder & black pepper powder. Mix well. Cover & cook till chicken is tender & oil starts to separate. Add coconut milk & green chilly. Cover & cook till the coconut milk is absorbed, oil starts to come out again. Sprinkle chopped coriander leaves & take out. Roasted/fried cashewnuts can also be used for garnishing along with coriander. Goes well with paratha or roti

Fish in Mushroom Sauce ~ By Sutapa Mukherjee

Step 1:Cut the basa fillets in cubes (optional) and keep aside.
Step 2: Thinly slice the mushrooms and dice some onions. 
Step 3: In a pan fry the onions and the mushrooms till both turn a golden brown color. Add some salt and stir for another minute or two.
Step 4: Now add fresh cream and keep stirring till liquid assumes the consistency you desire. For a more liquidy state, add some water or milk (I used milk)
Step 5: Add the fish pieces/fillets back and cook covered for 2-3 mins till the fish gets soaked in the juices. 
Serve hot 

Alternate method:
After Step 3, keep the onions and mushrooms aside and in the same pan add a little more oil. Now add some flour and stir vigorously to avoid lumps. Add milk and even out till it achieves desired consistency. 
Step 4: Add back the onions and mushrooms and cook for 3-4 minutes. 
Continue with Step 5 as in previous method

Honey Sesame Chicken ~ By sumita Acharya

500 gms boneless chicken marinated with ginger garlic paste & salt. 
1/4 cup honey 
2 tbsp soy sauce
1 tbsp oyster sauce
sesame oil
2 star anise
1 tbsp toasted Sesame seeds
Sprinkle little cornflower on chicken & deep fry them in batches...keep aside
Heat 1 tsp oil ...add star anise ...add mixture of honey , soy sauce, oyster sauce....stir well ...add fried chicken pieces...coat them in the sauce...add toasted sesame seeds & serve hot ! 

Patrani Machhi (with a difference) By Sumita Acharya

One whole fish cleaned & cut into steaks ( medium sized Tilapia here) 1 tbsp Kashmiri Red Chilli Powder 1 tbsp Yellow Mustard Paste 2 tbsp Mustard Oil Salt acc to taste Green Chillies acc to liking Mix above ingredients...apply to fish pieces and marinate for one hour. Arrange fish pieces to make it a whole on banana leaves. Cover with more banana leaves and tie with string into a packet. Grill the packet in micro grill mode for 20 minutes , turning once after 10 mins. Open the packet after about 10 more mins and serve with the leaf with lemon juice squeezed on the fish. You may try with Pomfret too

Doi Machh by Kakoli Seal

Sada doi-250gm
Mach-( rui/katla)-3/4 p
Bhaja moshla- 2 spoon
Pati lebu-1 ta
Nun-
Kancha lonka kucho-
Sorser tel-
Chini-1/2spoon

Mach ta nun holud diye seddho korte hobe....koyek fonta lebur rosh makhiye rekhe dite hobe...
Doi bhalo kore beat kore...bhaja moshla lonka kuchi nun o chini diye mehate hobe....(alpo jol o dewa jaj).
Mach ta doi er mihron e diye opor theke bhaja moshl lonka guro o alpo sorsher tel diye antoto 2/3 gonta rekhe sarve korte hobe...

Kodi Goddu Pulusu (Hot and Sour Egg curry) by Sudeshna Bhattacharya

 Fry boiled eggs with turmeric & red chilly powder till they’re golden in colour. Make slashes on the eggs & keep aside. Heat oil, add curry leaves, mustard, fenugreek & cumin seeds. Saute till fragrant. Add the chillies, ginger-garlic paste &onion. Saute till the onion turns golden brown. Add turmeric, chilly, cumin & coriander powder & sauté. As oil starts to separate, add water. As the gravy boils, add tamarind paste, salt, sugar & mix well. Add eggs. Cover & cook till the gravy turns thick. Take out after adding chopped coriander leaves (not mandatory) 

Chicken Roast by Basabdutta Pal

I grilled it for 15 mins at 200 degrees thereafter in a preheated oven roasted the chicken in convection mode for 40 mins at 200 degrees.

Tandoori Chicken (Home Grilled) by Sumita Acharya

I marinated the chicken pieces with yoghurt, ginger garlic paste, salt in the first phase...ie for 3 to 4 hrs. Then applied tandoori masala ( readymade), a pinch of red food colour, and little chaat masala( optional)and left for one hour. Then grilled in microwave for 25 mins by turning in between and drizzling oil on both sides 

Shahi Rohu by Sudeshna Bhattacharya

 Fry the fish pieces with turmeric & salt. Keep aside. Add whole garam masala, dry red chilly, ginger paste, turmeric powder, cumin powder & tomato puree. Close the lid & cook. As the oil starts to separate, add salt, sugar & powdered sesame seeds. Fry for a while & add water. As the gravy starts to boil, add the fish pieces. Cover & cook till the gravy turns thick. Add chopped coriander leaves, green chilly & ghee. Mix well & serve with rice

Mutton Rogan Josh by Sumita Acharya

 Rogan Josh recipe
Mutton /lamb 800 gms medium pieces
Oil/Ghee 4 tbsp 
Hing 11/2tsp
Cinnamon 2pieces
Cloves 6to8
Black peppercorns 6
Large Cardamom 4
Kashmiri Red Chilly Powder 2Tbsp
Fennel ( Sauf) powder 2tbsp
Ginger powder( soonth/saunth) 1tbsp
Coriander powder Itbsp
Yoghurt 1cup
Heat oil . Add hing , cinnamon, cardamoms , peppercorns. Sauté for half a min. Add mutton pieces & cook on medium flame till they get a reddish brown colour...this may take 15 to 20 mins. Sprinkle a little water and keep stirring the meat constantly for another 20 mins . Don't let it stick to the bottom of the pan. Add chilly powder , saunf powder, ginger powder, coriander powder moistened with little water & salt . Cook for a while . Add beaten yoghurt & 2 cups of water . Cook covered till meat is tender . Stir occasionally

Broasted chicken without pressure - frying .. By Prithvijit Debnath

wash and clean chicken breasts and legs 4-6 pieces. Pierce lightly with sharp knife ends. 
Cook with 2 cups of water, mixed with soya sauce 2tbsp, chilli sauce 2 tbsp, tomato sauce 1 tsf, black pepper powder 2 tsf, salt as per taste, ginger and garlic paste-2 tbsp each, till the chicken pieces are almost cooked. It should take around 15 mins in medium flame. Keep aside.
Prepare a batter of 1 egg, 4 tbsp of rice flour, 1 tbsp of cornflour, black pepper powder 1 tsf, salt as per taste, turmeric powder 1 tsf, cooking soda 1 tsf, Marjoram 1 tsf, Oregano 1 tsf, Ground mace powder 1 tsf, Paprika powder 1 tsf, Ground ginger powder 1 tsf. Mix the chicken pieces with the batter liberally.
In a bowl, keep bread crumbs ready. Now spread the breadcrumbs over the chicken pieces which are coated with the batter mix liberally so that it's fully covered by it.
Finally Fry the chicken pieces in a pan with oil upto minimum 3/4th of the chicken pieces. Turn them to fry both sides evenly. Don't crowd them together, rather fry them in batches at medium to high frame. Approx 5-7 mins later the coating turns golden brown and it's done. Pat dry the pieces and it's ready.

Chicken yakhni by Sudeshna Bhattacharya

Shada tel-e tej pata aar lobongo foron daaw. 
Fry for 2-3 minutes. Add chicken. Fry for a while. 
Cover koro so that the juices come out. 
Then add mouri powder, dry ginger powder & salt. Fry again. 
Er por crushed elach (kichhu chhoto & aykta boro...coarsely crushed) add koro. 
Reduce the heat & add whisked curd. Bhalo kore mix koro. 
Keep stirring till it boils. Cover kore cook koro till the chicken turns tender & gravy turns thick. 
Add garam masala powder, mix well & take out