Thandai recipe

Grind poppy seeds, raw almonds, raw cashews, fennel seeds, white peppercorn (cardamom optional) to a powder. Add sugar to taste, saffron strands, rose water, and raw cold milk.
You may also use rose syrup or Rooh Afza as a variation.

Chicken recipe ideas

Some of my more successful experiments in the kitchen include:

1. Habanero chicken
2. Chicken with crumpled lime leaves, matchstick ginger, and coconut milk
3. Grilled chicken with roasted tomatillo salsa verde
4. Black Pepper Chicken

Will expand on the recipes when I can.

Moringa or drumstick leaves (সজনে পাতা) dal with toor and masoor mix

Method

1. Wash and pressure cook equal parts toor dal and masoor dal with salt and turmeric. You can cook with only toor or only masoor dal (red lentil) too.
2. In a wok, heat 2 tsp cooking oil, whole cumin seeds, dry red chilies, chopped garlic and drumstick leaves (destem and wash them before cooking). You may add mustard seeds and curry leaves too. Slit green chilies and 1/4 tsp ginger paste will also enhance the taste, 
3. Saute for a bit and add the cooked dal to the spices. Cook to a boil.

Masala Squid

SG made masala squid for me.
I ate devoured it with pineapple slices and radish pickle. Yummy. A volcano in my mouth.

Recipe to be uploaded soon after I consult the chef :D
You can stir-fry with you favorites spices and lots of love :D

This isn't a recipe post, it is a happy post :D

Egg with pointed gourd (ডিম পটল)

Ingredients:
Pointed gourd, cut in half vertically.
Boiled eggs (depending on serving size, cut into slits so that the masala gets into the eggs)
Cumin seeds
Onions-sliced
Garlic -minced or paste
Ginger paste
Green chilies
Spices of your taste


Method:

1. Fry sliced onions, add cumin seeds to splutter. Then add minced garlic/garlic paste. (about two big cloves, not too much. This is for the eggs) Add ginger paste later on.
2. When the onions are fried, add halved pointed gourd. (You may add salt before if you think the pointed gourd don't take salt while cooking.)
3.  Fry the masala by stirring often. Add a handful of water if it gets too dry. Add boiled eggs, slit on four sides.
4. Add salt to taste and your favorite masala. In one version, I added Koora Karam and dry garlic chutney to make it spicy.
   
   You may replace the pointed gourd with grean beans if you can't find any.

Bok choy with potatoes and eggplant

You can make this recipe with Yu choy sum, spinach (palak) or Vietnamese/Malabar spinach (Pui) too.

Method:

1. Heat Mustard oil in a wok. Temper with nigella seeds (kalonji/kalo jeere/কালো জিরা )
2. Add cubed potatoes and diced bok choy, Add eggplant. If you are using other greens like spinach or Vietnamese spinach, you can add the stalks first and leaves later. Add salt to taste and turmeric.
3. Stir-fry until almost done. Add slit green chilies and nigella seed paste (optional).  Boil water in a saucepan. Add for gravy.
4. You can add deep-fried lentil dumplings (ডালের বড়া) and mustard paste (সর্ষে বাটা ) for extra punch.

I added the core of banana blossom, steamed and chopped into thin slices for variety. Good source of fiber and vitamins. Good recipe to eat in Summer.

Paneer Cutlets

This post is dedicated to Suroshree Di who asked for the recipe. 
Otherwise, I feel too lazy to post food recipes nowadays. :D

You may use grated paneer and boiled mashed potatoes or leftover aloo-matar-paneer for the recipe. Some people also add grated cabbage and carrots to the mix for variety.

1. Add chopped ginger, chopped green chilies, chopped cilantro, chat masala, black salt, roasted and ground cumin-coriander-dry red chilies (bhaja masala) and crumble the paneer (if using leftover sabji) with your hands.  The masher or food processor can be tricky to get desired granularity here. Use whatever is convenient for you.
2. Add ghee roasted cashews and washed and squeezed raisins to the paneer-spice mix that will become your delectable filling. You just elevated it into a regal dish :D
3. Shape the mix into patties and dip first into gram flour batter (besan) and then in breadcrumbs. Repeat the coating process a second time to make the patties tighter, so they don't break when deep-fried. 
4. Deep fry in mellow tasting cooking oil.  Keep on a paper towel to soak excess oil. Transfer to a serving dish later.
5. Serve with your favorite chutney or sauce.