P.r.chatterjee Hotel & Sweet

It’s easy to fall in love, but staying in love with the same person for the rest of one’s life is considerably more difficult. May God provide us the strength to stay committed to one another. Happy Anniversary

9830184841

OPEN FROM TODAY 24×7
EAT HEALTHY STAY HEALTHY

https://nalbymouth.wordpress.com/?p=2507&preview=true

So Calcutta The main reasons for renewing my relationship with Calcutta and West Bengal were twofold. Firstly I wanted to meet up with my friend Tarun Ghosh and check on the school and community project at Ram...

Nishi jokhon bhor hobe. Suktara nibhe jabe, asbe ekta notun din
Dukkho hotasha jao bhule, hashi anonda niyo tule,
Bochhorta hok omolin......
Shubho Noboborsho !! Poila Baisakh.........1420

happy eid

Ingredients
3/4 pound boneless skinless chicken breasts, cut into strips
1/4 cup reduced-sodium chicken broth
1/4 cup poppy seed salad dressing, divided
2 cups fresh baby spinach
1 cup torn romaine
1 cup sliced fresh strawberries
1/4 cup sliced almonds, toasted
Directions
Place chicken on a double thickness of heavy-duty foil (about 18 in. x 15 in.). Combine broth and 1 tablespoon poppy seed dressing; spoon over chicken. Fold edges of foil around chicken mixture, leaving center open. Grill, covered, over medium heat for 10-12 minutes or until chicken is no longer pink.
In a salad bowl, combine the spinach, romaine and strawberries. Add the chicken and remaining poppy seed dressing; toss to coat. Sprinkle with almonds. Yield: 2 servings.
Nutritional Analysis:
2 cups equals 438 calories, 22 g fat (3 g saturated fat), 104 mg cholesterol, 386 mg sodium, 18 g carbohydrate, 5 g fiber, 39 g protein.

TAWA CHICKEN
Ingredients-
10 nos. Chicken(skinless drumsticks)
8 cloves Garlic
2 tbsps. Lime juice
3 tsps. Red Chili Powder
2 tsps. Coriander powder
4 tsps. Spice mix for Tandoori
4 tsps. All spice powder
2 tbsps. Butter
Cilantro for garnishing
Salt to taste

Directions

Wash chicken and trim all fat. Make small incisions in the chicken pieces.
Now take all the spices (except butter and coriander leaves) and mix them with chicken. Keep it aside for 2 to 3 hours for marination.
Heat some butter in a non stick pan and fry 2 to 3 chicken pieces at a time. Keep stirring occasionaly till the chicken is tender.
After all the chicken is done, take coriander leaves and fry them lightly in very little butter. Garnish the chicken pieces with this sauce and serve as a side dish or appetizer.

http://www.youtube.com/watch?v=55hcFY0yrxI

Exotic Bengali cuisine Chakh Le Academy: Aditya Bal and his students decide to cook with fresh vegetables and come up with recipes like Chorchori and Dhekia Shaak.