First Step:

Ingredients:

Ground chicken breast  1 pound

Black pepper  1/2 tsp

Salt 1/2 tsp

Bread crumbs  5/8  cup

Egg beaten  1

Vegetable oil 1 tbsp

Water  4 cups

Chicken container  1

Sliced carrots 11/2 cups

Chopped celery   11/2 cups

Bay leaves   2

Chopped onion  1 cup

Garlic 11/2 tsp

Second Step:

Method:

Add this all in ingredients to list.

First turn cold water on in sink to fine stream. Using wet, bare hands, mix together ground chicken, 1/2 teaspoon salt, 1/2 teaspoon pepper, bread crumbs, and beaten egg. Shape into small meatballs, wetting hands as necessary. Place on a greased cookie sheet.

And then bake at 400 degrees F (205 degrees C) for approximately 15 minutes. Drain on paper towels.

Now then meanwhile, saute onions and garlic in oil until tender/ clear in a large pot. Add water, broth, carrots, celery, parsnips, 1/2 teaspoon salt, 1/2 teaspoon pepper, and bay leaves. Bring to a boil. Reduce heat, and simmer about 15 to 20 minutes. Add meatballs after 10 minutes.

Finally serve this dish any decorated plate or bowl.

First Step:

Ingredients:

Boneless beef  1 cup

Bengal gram  1 cup

Coriander   1 tsp

Cumin  1 tsp

Garlic cloves   8

Ginger  1 inch

Yogurt  1 tbsp

All spice   few

Salt  to taste

Red chili    8-10

Prepare Patty spice:

Mint    ½  bunch chopped

Green coriander  ½  bunch chopped

Green chilies  3 pieces

Ginger  1 inch

Egg  1

Flour(rice) 1 tbsp

Second Step:

Method:

First in a large skillet add boneless meat Bengal gram, coriander,cumin garlic cloves,a pinch of salt,all spice,red chilies and yogurt with 2 glasses of water.

  

Then cook till the meat and Bengal gram are tender and the water has dried.

And then remove from heat and let it cool.

Then grind meat mixture in a food processor.

And now add mint,green coriander.chopped ginger,green chilies,salt egg and rice flour,knead well.

Then break off 1 tbsp of the mixture,wet your palm and place it in the center.

Now shape it into a smooth flat round shape.

Then heat a pan and add just enough oil to cover the surface.

Finally add 3-4 kababs at a time and fry on low heat to a crisp golden color.

And serve this kababs any decorated plate.

First Step:

Ingredients:

Hilsha fish  1 (medium)

Plain curd  200 gm

Green chilies  5-6

Mustard oil   2 tbsp

Sugar   1 tbsp

Turmeric powder 1 tsp

Second step:

Method:

First wash Hilshafish chunks thoroughly and rub half of the Turmeric Powder and ½ tsp. of Salt and leave fish chunks for 10 minutes.

Then a big bowl take Plain Curd and using a spoon beat the curd until smooth.

And add Mustard Oil, Salt, Sugar and rest of the Turmeric Powder to the Curd and mix vigorously.

Add slit Green Chilies to the Curd mixture.

Now place Hilsha Chunks in the curd mixture and coat from both sides.

Then cover the bowl with a lid and leave it for 30 minutes with the curd marinade.

Doi Ilish can be cooked either in flame or in microwave as well. Both the processes mentioned below.

Then using Wok or Pan: Take a deep bottom Pan or Wok and pour Fish chunks along with the marinade in the pan and add around 2 Cup of water to the mixture. Cover the Pan with a lid and cook in medium flame for around 15 minutes. Flip fish pieces in halfway and cook till you get desire consistency of the gravy.

If youwant:::

Using Microwave: Take a Microwave safe deep bowl and pour Fish chunks along with the marinade in the pan and add around 2 Cup of water to the mixture and Cook in High Temperature for 5 minutes and then in 40% temperature for around 15 minutes

Finally serve this DOI ILISH any decorated plate or bowl.

First step:

Ingredients:

Hilsha fish(medium)  1 piece

Basmati rice  3 cups

Onions chopped  1 cup

Ginger paste  2 tsp

Turmeric powder 1 tsp

Coriander paste 1/2  tsp

Yogurt   4 tbsp

Green chilies  5- 6

Salt  1 tbsp

Oil  ½  cup

Second step:

Method:

First clean the rice a few times, rinse and keep aside.

Then clean the Hilsha fish and cut into thick pieces. Rinse the pieces dry and marinate with turmeric, coriander, yogurt, and a little bit of salt for 5 minutes.

And then heat about ¼ cup of oil in a pan and brown the onions.

Then add the marinated fish pieces and cook for about 2 to 3 minutes over medium heat.

Pour in ½ cup of water, and add the green chili. Keep over low heat.

Then once the water dries up slightly and the gravy thickens, turn off the heat.

And heat the rest of the oil in a separate pan, and fry the rice with ginger and the rest of the salt with 2 to 3 minutes.

Cook the rice in 6 to 7 cups of water. When the water starts boiling, cover the pan and keep over medium heat.

Then wait for 5 to 7 minutes before stirring the rice again and putting the lid back on. Turn down the heat to low now.

Turn off the heat when the rice is boiled and the water dries up.

And take out approximately half of the cooked rice and pour in all the fish pieces and the gravy.

Now cover the fish with the separated rice and cook over low heat for 3 to 4 more minutes.

Finally turn off the heat completely when the mixture looks thoroughly cooked, having a characteristic fragrance.

And serve this Ilish Polao any decorated plate or bowl.

First Step:

Ingredients:

Water  6 cups

Sugar   5 tsp

Cinnamon  1/2 tsp

Green cardamom  ½  tsp (powder)

Saffron   6 (strands)

Tea(Lipton or any)  2 tsp

Almonds powder  1-2 tbsp

Second Strep:

Method:

First boil the water with sugar, cinnamon and the green cardamom powder for 5-10 minutes till the color of the water is brown and the water emits a good fragrance

Then whole spices are better, powdered is cloudy and lesser taste.

And add the tea leaves, remove from flame, cover with lid and let stand for 3-5 minutes till the tea brews.

Pour into warmed cups and add ¼ teaspoon powdered almonds in each cup.

Finally serve immediately any decorated cup.

First Step:

Ingredients: 

Rice(basmati)  1/2  kg

Chicken 1/2  kg

Vegetable oil   1/2  cup

Onion   2 large sliced 
Salt   1 tbsp

Chili powder 1 tsp

Turmeric powder 1 tbsp

Garam masala  1 tsp

Coriander seeds   1 tbsp

Tomato  1 large

Green chilies 3

Cinnamon   2 sticks

Cloves  4

Black pepper  1/2 tbsp

Brown cardamom  2 medium whole

Coriander sprigs   1 bunch chopped

Garlic  4 cloves

Bay leaf  1 large

Second Step:

Method:

Firstly fry the onion in oil in a medium size pot until light brown. Start to boil the rice in a large pot with salt. The rice should not be soft, it should be a little bit uncooked when you drain the rice after boiling. Remove onion from pot and set aside.

 Then put the chicken in the same pot you used to cook the onion and add 1 tablespoon salt and garlic. Saute until golden, then add tomato, bay leaf, chili powder, turmeric, garam masala, coriander powder, cloves, black pepper, brown cardamom and cinnamon sticks.

 Then fry for five minutes. Now pour one large drinking glass of water into the pan and cover it. Cook till the chicken is tender and about 1/2 cup water is remaining in the pot. Put half of the rice in chicken mixture and mix lightly. Sprinkle onions, green chilies and coriander strands into the pot.

And spread the remaining half of the rice on top and cover lid tightly. The heat should be set on high for 2 minutes, then switched to low. Keep the heat on low for ten minutes. Finally turn the heat off and let the covered pot sit for 15 minutes. Fluff the rice with a fork, remove bay leaf and cinnamon sticks.

Finally serve this dish any decorated plate or bowl.

First Step:

Ingredients:

Instant coffee powder  6 tsp

Cold milk  5 cups

Sugar crushed ice-cream   3 tbsp

Boiling water  1/2  cup

Crushed ice  as preferable

Second Step:

Method:

First mix instant coffee powder and sugar in boiling water and allow few times to cool.

Then blend well the coffee mixture and milk in a blender for few seconds.

And now add cream and crushed ice. Blend for another few seconds till it becomes frothy.

Finally serve this cold coffee any decorated glass or bowl.