This is a classic item, silent on the belly and promised to give u a sound sleep -> Posto Chicken

Ingredients :

1. Chicken (500 gms)
2. Onion (2 big sized)
3. Mustard oil (6 tablespoon)
4. Green Chilli (4 pieces)
5. Posto , also known as khus-khus or poppy seed - (6 tablespoon pasted)
6. Salt 

Easy method to cook chicken in poppy seed paste :

1. Cut the onion in long, fine slices
2. Make a paste of poppy seed in the mixer. Use a bit of water as appropriate
3. Remove the stem and slit the chillies
4. Heat 4 tablespoon oil in a kadai or utensil with lid
5. Add the onion and fry till it turns brownish
6. Add chicken, green chillies and salt
7. Cook the chicken on low heat - stir the chicken occassionally and keep it covered (i suggest u do this by placing the chicken in a pressure cooker with about 2 cups of water and then let the cooker give about 2 ceetis!, and then ckeck if it is soft, else let it give one more ceeti.)
8. keep very little of the stock, just as much as is needed to make a very very thick gravy.
9. Now add the poppy seed paste
10. Sprinkle a bit of water (only if water is needed). Remember this is a gravy preparation so do not pour too much water.
11. Add 2 table spoon mustard oil and stir well to mix
12. Serve hot with rice

Malai kofta!!!

This is the Best recipe i could find for this particular item!!! trust me, its gonna b awesum!

For the Kofta:
1 1/2 lb. potatoes
2 heaped tbsp each of crumbled paneer,
khoya and thick malai(You can substitute this with baked ricotta cheese and heavy cream)
4-5 cashewnuts chopped
1 tbsp raisins
2-3 finely chopped green chillies
1/4 tsp sugar
1 tsp coriander powder
1 tsp cumin powder
1 tsp red-chilli powder
1/2 tsp cardammom powder
Salt To Taste
3 tbsp cooking oil/ghee(clarified butter)
Oil for frying the koftas
For the gravy:
2 medium onions,chopped
3 flakes garlic,crushed
1 inch ginger,crushed
3 large tomatoes,pureed
1 tsp red-chilli powder
1/2 tsp garam masala powder
1/2 tsp dhania(corainder) powder
1/2 tsp cumin powder
2 tsp powdered poppy seeds
1/2 tsp sugar
1 tbsp ground peanuts/cashewnuts

How to make malai koftha :

• Boil the potatoes till tender.
• Peel, mash and add salt to taste.
• Keep aside.
• Mix all the other ingredients for the kofta into a paste.
• Make rounds of the potato dough and place a little of the prepared mixture in the center of each round.
• Seal the edges and shape into stuffed rounds. Deep fry each kofta till golden brown. Drain and keep aside.
• Blend together the onions, ginger, garlic and the poppy seeds and fry in 3 tbsp of oil till brown and the oil begins to seperate.
• Add the pureed tomatoes and the masala powders.
• Add the sugar and the ground peanuts.
• The gravy will begin to thicken.
• You can also add some malai to thicken it some more.
• Mix in some water if necessary.
• When the gravy comes to a boil, add the koftas.
• Heat through and serve the malai kofta. 

Note: In this malai kofta receipe , the koftas should be put in just before eating the dish or else they will turn soggy.

a small soupy secret!

Okey, remember whenever we go to fancy places and we order soup as as an appetizer and we see white things floating on it?
well my friend, those white things are egg whites. Yes, i know the countless number of times we have tried to mix corn flour in the soup and try to make it as tasty as the ones we eat at Mainland, etc...
 well, herez the recepe.

 Ingredients:
egg-1
chicken- 200 gms (boneless)
pepper- whole 10-12 pieces
water- 4 cups
cornflour- 1 1/2 teaspoons
Soyasauce- 2 tea spoons

Method:
1st, boil the water in a pan in strong low heat (coz it'll save the gas).
2nd, add the cornflour and ix it well, so that it doesn't remain in lumps
3rd, break the egg and slowly put it in a a cup. do it carefully, otherwise the yolk will break.
3rd, now slowly pick up the egg white from the cup, leaving the yolk intact and put it in the boiling water.
4th, now put the pre-boiled chicken pieces into the boiling water.
5th, put in the soyasauce and mix well.
6th, put in the black pepper and put out the flame and close the lid.

let the thing happen on its own for about 2 minutes and after that, you have your chicken soup.
Note: the same thing can be done with veges, the only thing is that, you can put in oiled veges instead of chicken. Add salt as per taste and if you wanna make it spicy, shread 2 pieces of log green chillies and let it boil along with the other stuff!! So, now bunk those artificial Maggi Soups and Knor wala soups!!

Bengali Pan Cakes :Patishapta

Pati Shapta -  This particular recipe is basically a coconut stuffed maida pancakes which is popularly known as Pati Shapta in West Bengal. In this recipe too, sugar is not used, instead Jaggery or Gur is used which is known to be containing Iron and has various health benefits.


Step 1. Lets make the stuffing first.
First grate the coconut with a hand grater. The quantity depends upon how many pati shaptas u wana make. I grated one full coconut (medium size) and made15 pati shaptas.
Step 2. Now in a non stick pan melt 5 spoons of gur / jaggery. Note that the flame should be low otherwise the gur will burn and destroy the taste of the dessert.
After complete melting of gur, add the grated coconut and powder of 2-3 cardamom (elaichi) and mix them properly into a fine stuffing as shown below.
Step 3. Now lets prepare the pancakes. For this take 2 cups maida. Add powder of 2 elaichi (cardamom) and also addhalf cup suji. (ie., for 2cups of maida, we will put ½ cup suji)
Suji is added to make the dessert crispy.
Step 4. Now you have to make a solution of gur. For this take 2cups water in a small kadai or sauce pan and bring it to boil. Put off the flame and add half cup gur (or you can increase or decrease the quantity of sweetness as per your taste)
Break the gur lumps with a spoon or heavy metal spoon and stir continuously to make the solution.
 Step 5. Now pour this Gur solution into the maida and make a batter with pouring consistency just like your dosa batter.
Setep 6. Now heat 2drops of oil in a non-stick tawa.Pour little quantity of the batter and spread it like a dosa and add  little coconut stuffing on it.
Note : flame should be low, this will burn in high flame!

Step 7. Once you feel the base has cooked then fold the pancake like an envelop from all the 4 sides as shown in the pic below. Turn it over and allow it to fry a little till golden texture appears.  

Step 8. Pati Shapta is ready to serve.

Methi Malai Matar

INGREDIENTS:

Fenugreek leaves (methi) 2 medium sized bundl Green peas 3/4 cup Onion 1 large Ginger 1/2 inch piece Garlic 5-6 cloves Oil 4 tablespoons Red chilli paste 1 teaspoon Dry mango powder (amchur) 1/2 teaspoon Cinnamon powder 1/2 teaspoon Salt to taste Fresh cream 1/2 cup

METHOD
Clean, wash and chop methi leaves. Wash and drain green peas. Peel, wash and chop onions. Peel, wash and grind ginger and garlic to a fine paste. Blanch the methi leaves in the boiling water and refresh with the cold running water. Heat oil in a pan. Add chopped onions and cook till they are translucent. Add the methi leaves and sauté. Add ginger and garlic paste and continue to sauté for a minute more. Add red chilli powder and green peas. Cook for three to four minutes. Add amchur, cinnamon powder and salt. Mix well. Cook for two to three minutes. Finish with cream and serve.