Author Archives: shonali debnath

Chick-Veg Soup



Boneless Chicken – 1 cup
Chicken Stock – 4 cups
Garlic – 3-4 cloves
Onion – 1 small
American Corn – 1/2 cup
Capsicum/Bell pepper – 1/2 cup
Black Pepper powder – 1 tsp
Vinegar – 1 tbsp
Sugar – 1/2 tsp
Butter – 1 tsp
Cornflour – 2 tbsp
Salt to taste


Cut chicken and all the veggies as shown in the picture.

Ribbet collage 2

In a Pan heat butter add garlic onion saute for 2-3 minutes.
Now add chicken, cook it til the chicken becomes pale in color.
Add carrots first cook for 4-5 minutes,then add beans cook for 4-5 minutes,then add bell peppers and corn, cook it for 5-10 minutes.



Add sugar,salt,vinegar
and black pepper powder.
Add 4 cups of chicken stock let it boil.
In a small bowl mix cornflour with half cup of water.
Pour it in the soup and stir ,cook for 5-8 minutes.
And its ready to serve.

Crispy Chicken with Onion and Capsicum


Boneless Chicken – 200 – 250 gms (cut in squares of 1.5 inches)
Onion – 2-3
Capsicum – 1-2
Green chillies – 5-6
Garlic- 6-7 cloves
Ginger – 1 inch
Tomato sauce – 2 tbsp
Red chili sauce – 2 tbsp
Vinegar – 1 tsp
Soy sauce – 1 tbsp
Cornflour – 1/2 cup
Egg – 1
Black pepper – 1 tsp
Vinegar – 1/2 tsp
Ginger – garlic paste – 1 tsp
Refined oil


Marinade the chicken with cornflour,egg,ginger-garlic paste,vinegar(1/2tsp),black pepper,salt to taste.
Keep it for 1-2 hours.
Heat some oil for frying.Fry the marinated chicken till golden brown and crispy.
Keep aside.

Ribbet collage
Cut all the vegetables as shown in the picture.

Ribbet collage 3
Heat some oil in a pan add sliced onions saute till golden brown.
Add chopped ginger – garlic ,slit green chili and saute it 5-6 minutes.
Add Capsicum in it cook for 5-7 minutes.Then, add the remaining onion cook for 4-5 minutes.
Add the sauce cook for 2-3 minutes.
Add the fried chicken and toss it in.Mix it really well cook for 5 minutes and serve hot.




Lehsuni Mirch Murg


Chicken(with bone) – 500 gm
Garlic cloves – 10-15
Whole dry red chili – 5-8
Tomato – 1
Curd – 1 cup
Cream – 5 tbsp
Turmeric powder – 1/2 tsp
Kashmiri red chili powder – 1 tsp
Garam masala powder – 1 tsp
Lemon juice – 1-2 tbsp
Refined oil

Marinate the chicken with lemon juice,garam masala,turmeric powder,red chili powder,curd,salt and keep aside for atleast 1-2 hour.
Soak whole red chilies in boiling water and keep aside for atleast 1/2 hour.
Make a paste with soaked red chilies,garlic and tomato.

In a kadhai heat some oil add the marinated chicken and saute it on medium flame.Stir occasionally.
When the chicken is half done add the chili garlic paste and sugar again cook it till the chicken is almost done.Add 1 cup of boiling water cook for another 8-10 minutes.Add cream in it cook for 5-8 minutes.
Serve it with any fried rice or pulao.

Tandoori Chicken in oven



Chicken(small) – Cut in four pcs
Ginger-Garlic paste – 2 tbsp
Hung Curd – 1 cup
Lemon juice – 1 tbsp
Garam masala powder – 1 tbsp
Cumin powder – 1 tsp
Coriander powder – 1 tsp
Turmeric powder – 1/2 tsp
Refined oil – 3-4 tbsp
kashmiri red chili powder – 1 tbsp
Kasuri methi – 2 tbsp
Red food color (optional) 2-3 pinch

Make some slits on the chicken.
Take a bowl add all the ingredients and make a good mixture.
Apply it all over the chicken well and keep it in the refrigerator overnight.
Then,keep it out of the fridge 3-4 hours before cooking.
Pre-heat your oven on 200 degree then place the marinated chicken two at a time on the rack or on a baking tray.Brush it with some oil and grill it for total 20-30 minutes or cooked perfectly.
(Flip it another side and brush with oil and again grill it in the middle.)
Repeat it with remaining chicken pcs.
Serve it with some onion,chili,lemon wedges and green chutney.

Mocha Chingri


Mocha(banana flower) – 1-2 cleaned/chopped
Chingri or prawn – 250 gms/ cleaned
Potato – 2-3 cut in small squares
Whole jeera – 1 tsp
Bay leaves – 2
Ginger paste – 3 tbsp
Jeera Powder – 2 tbsp
Turmeric – 1 tsp
Kashmiri red chili – 1-2 tbsp
Green chili – 3-4 chopped
Tomato – 2-3 chopped
Garam masala powder – 1 tsp
Refined oil
Boil the mocha with little bit of turmeric and salt
till almost cooked.Then drain the water and keep aside.
In a bowl marinate the prawns with little bit turmeric and salt.
Now heat oil in a pan and fry the prawns till golden in color and also fry the potatoes till golde in color and keep aside.
In that same pan temper whole jeera and bay leaves.
Then add Ginger,jeera,turmeric,salt,red chili,green chili,tomato,sugar and cook tll it releases oil now add the boiled mocha mix it in the masala.
Add chingri and potatoes,cook it for another 10-15 minutes.
Add garam masala powder,ghee and cook for 10 minutes more.
Check all the seasonings and serve hot with steamed white rice.

Chili Paneer (Gravy)


250 gms – Paneer (cut in lengthwise)
1 – big Onion (cut in big squares)
1 tsp – ginger-garlic paste
1 – green capsicum (cut in square)
1 tbsp – soya sauce
1/4 tsp – white vinegar
1 tbsp – green chilli sauce
1 tbsp – red chili sauce
1 tbsp – tomato sauce
2-3 – green chillies, slit
1 tsp – black pepper powder
1/2 tsp – minced garlic
1/2 tsp – minced ginger
1 tbsp – cornflour
1 tbsp – all purpose flour
Salt to taste
Marinate the paneer with salt , cornflour,red chili powder,1/4 cup of water for atleast 1 hour.
Heat oil in a pan and deep fry the paneer until golden brown. Set aside.
In a pan heat some oil, add garlic and ginger saute it for 1 minute.Add the chillies and fry for 2 minutes. Next, add the onions and capsicum and fry until soft (5-8 mins). Add vinegar and mix well. Add the fried paneer and soya sauce, green chilli sauce,tomato sauce, salt.
Stir all the ingredients until well combined,
Take a bowl mix 1/2 cup of warm water and 2 tsp of cornflour,mix well.
Stir all the ingredients until well combined,
Then add 1 cup of hot water and cornflour mix,cook for another 5-10 mins on high flame,stir it continuously .serve hot.

Egg Chili Fried Rice


Boiled rice (85%) – 2 cups
Egg – 2
Chopped garlic – 1 tsp
Red chili flakes – 2 tbsp
Soya sauce – 2 tbsp
Vinegar – 1 tsp
Refined oil – 2-4 tbsp
Heat oil in a wok add garlic saute for a minute add two eggs and make it scramble.
After eggs cooked properly add boiled rice , cili flakes,salt,sugar,vinegar,soya sauce mix it well.
Cook it on high flame for about 10 minutes and stir continuously.
After it mixed nicely cook it for more 5-10 minutes.
Serve hot with any chinese gravy dish.

Kesari Pulao


Basmati rice – 1 cup
Kesar – 4-5 strands
Cardamom – 2
Cloves – 2
Whole black pepper – 1 tbsp
Cinnamon – 1 stick (1 inch)
Bay Leaves – 2
Crushed black pepper – 1 tsp
Gulab Jal – 1 tbsp
Kewra Jal – 1 tbsp
Meetha Atar – 3-4 drops
Kaju – as required
Kismis – as required
Refined oil

Soak the rice for atleast 1 hour.Then cook it with 1/2 tsp salt and 2 tbsp refined oil till 80% cooked.Now,strain it and let it cool.
In a separate bowl soak the kesar strands in some warm water.
Now heat some oil and ghee in a pan,and temper it with all whole spices let it splutter.Then,add kaju and kismis saute it.Now add cooked rice and mix it well.
Now add salt,sugar,gulab jal,meetha atar,kewra jal,crushed black pepper and 1 tbsp ghee,Kesar with water.Give it a good mix.
Garnish it and serve hot.

Chicken Chap

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Chicken – Preferably whole chicken cut in 4 pcs. or cut in medium pcs
Ginger-Garlic paste – 1tbsp
Poppy seed , Kaju,Green chili paste – 2tbsp
Curd – 1 cup
Kashmiri Red chili powder – 1 tbsp
Turmeric powder – 1 tsp
Garam Masala powder – 1 tbsp
Spice mix powder – 1tsp(Recipe below)
Kewra water – 1 tbsp
Gulab jal – 1tbsp
Meetha atar – 1tbsp
Lemon juice – 1tsp
Refined oil/Mustard oil

Marinade the chicken with all the ingredients and 3-4 tbsp of refined oil.Keep aside for atleast 3-4 hours.
Then,heat 4-5 tbsp of oil in a kadhai and add the marinated chicken.Cook it for 15-20 minutes, stir occasionaly.
You’ll notice the oil separating from the mixture.
Then add 1-2 cup of hot boiling water.Cover it and cook till chicken is nicely done.
There should not be soo much of gravy.
Serve hot with Kolkata Biryani,Paratha or steamed rice.

Spice Mix Powder- Take Nutmeg,Mace,Clove,Cardamom,Cinnamon,Shah marich,Shah jeera,Star anise,Black pepper in equal quantity and grind it.

Chicken Sweet Corn Soup

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Chicken breast – 1 cut in small/thin strips
American sweet corn – 1/2 cup
Egg – 2
Cornflour – 2-3 tbp
Onion – 1 small chopped
Garlic – 4-5cloves chopped
Black pepper powder – 1 tsp
Green chilli – 2 chopped
Butter – 2 tbsp
Refined oil – 1tsp
Vinegar – 2-3 tbsp
Sugar – 1 tsp
Salt to taste
In a pot add 4 cups of water , chicken and salt let it boil. Cook till chicken is well cooked simmer it for 5-8 minutes and keep aside.
In a pan heat butter and refined oil saute onion till translucent add garlic saute for 4-5 minutes.
Add corn,chicken,black pepper,salt,sugar,green chilli cook for sometime then, add the chicken stock,vinegar.Let it boil.
In a boil mix 1/2 cup of warm water and cornflour.Pour the mixture in the soup stir it well.
When its getting thick beat two eggs in bowl and slowly pour it in.Stir slowly and cook it for 8-10 minutes.
Serve hot.