Bhindi Masala by Sumita Acharya

 Recipe : fry chopped Bhindis ...keep aside. Cube boiled potatoes , keep aside . Heat oil , fry onions till brown , add chopped tomatoes ...sauté ...add turmeric -chilli powder-coriander -cumin powder. Keep stirring till masalas are cooked . Add fried bhindi & potato cubes ...mix well . Cook on low flame for some more time  
Chilli is on the higher side !

GARLIC MUSHROOM ---------- COURTESY:  SWADকাহন 

Ingredients ------15 piece medium size mushroom , 1 medium size finely chopped garlic , 1 capsicum cut into 18-20 piece .... 3
table spoon white oil .... 2 table spoon cornflower ... 1 egg white .... 3-4 chopped green chilly , 1 table spoon soya sauce and 1 table spoon green chilly garlic sauce , 1 hand full finely chopped spring onion ---------

PROCEDURE ------ wash mushroom with cold water and 
drain the excess water mix with corn flower and egg white. then heat the white oil and fry the coated mushroom .... after frying keep aside the mushroom and add finely chopped garlic into remaining oil after that add capsicum . stir fry till those are transparent ...then add mushroom ... mix well ...pour soya sauce ...stir fry then add chilly garlic sauce and then tea spoon full cornflower mix with half cup water and add into it...Stir fry till the sauce thickens a bit add spring onion and serve hot. 

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.

Mulo pata + Kachh kola'r khosha bata (A paste made with Radish leaves & Plantain peels) !! By Dipashri Bardhan

RECIPE: First pressure cook radish leaves + plantain peels..Mash up in Mixer machine, with garlic & green chilly..Then, add onion seeds in hot mustard oil, followed by adding these mashed up stuff of plantain & radish leaves...Add turmeric powder + salt..Mix up properly till this picture forms...Its ready

HEALTH VALUE: Since its scientifically proven that most of the vitamins stay in the peels of any vegetables (here plantain) + Green leaves are rich source of Vitamin A, C & K, hence this dish can boost your immune system
P.S. Peyajkoli flowers used for decoration

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