Kashmiri Murgh (Chicken)

Today being the voting day in Punjab and an official holiday I wanted to dish out something special yet simple keeping in mind the Celsius constantly climbing up with each passing day. With chicken stocked in the freezer, I made up my mind on preparing Kashmiri Murgh and plain steamed Basmati rice. It turned out to be absolutely lip smacking...so perfect that I was amazed myself yet the cooking time was not more than half an hour. Here's the recipe for this brilliant dish.....

Kashmiri Murgh

Kashmiri Murgh

Kashmiri Murgh

Kashmiri Murgh

Kashmiri Murgh

Kashmiri Murgh

Recipe:

Ingredients:

• 1 kg chicken
• 5 onions sliced
• 10 cloves of garlic paste
• 11/2 inches of ginger paste
• 2 medium sized tomatoes pasted
• Whole garam masala ( cardamom 6, cinnamon 3 sticks, cloves 6, black cardamom/bari elaichi 2)
• 2 bay leaves/tej patta
• 4 tsp Kashmiri red chilli powder
• 3 tsp coriander/dhania powder
• 2 tsp cumin/jeera powder
• Mustard oil as per requirement
• Ghee/clarified butter 2 tblspns
• Salt n sugar to taste

Procedure:

Heat oil and ghee together in a karahi and add 2 tsp sugar. Now add the whole spices and bay leaves. Add onions after the splutter. When golden brown add the ginger garlic paste, saute for a few minutes, Add the tomato paste and continue to fry till the oil separates. Now add the chicken, add all the powdered masalas, salt and fry for 5-7 minutes. Add water about 2 cups or more depending on the thickness of the gravy you want. Cover and cook  on high flame until chicken gets tender. Serve with steamed rice and salad.

Mango Basundi

In this gruelling heat with the temperature soaring high a much appreciated respite would be a delicious chilled dessert. Yesterday I made Mango Basundi which tasted divine besides providing a much welcome relief and was polished off within minutes I took it out of the refrigerator. Basundi is a traditional sweet dish of west India specially Gujarat, Maharashtra nevertheless it is enjoyed by all.

Hope you all will love it....

Mango Basundi

Mango Basundi

Mango Basundi

Recipe:

Ingredients:

• 1 litre fullcream milk
• 200 gms (1/2 tin) condensed milk
• 10- 12 strands of saffron
• 2 ripe mangoes 1 pulp, 1 sliced
• almonds
• sugar as per requirement of sweetness ( I used 2 tblspns of sugar)
• 1 tsp cardamom powder

Procedure:

Boil fullcream milk in a container with 4-5 strands of saffron and let it get reduced to half on low heat. Stir occasionally. When the milk becomes dense add the condensed milk and sugar and let it simmer for some time until the sugar gets dissolved. Soak mangoes in water for half an hour prior to peeling and cutting to get rid of germs and pesticides. Now peel 1 mango and make pulp in the mixie. Add the pulp, cardamom powder and mix well. Let it cool before putting in the fridge. In the meanwhile peel and slice the 2nd mango. When chilled take it out serve garnished with few strands of saffron, almonds and mango slices.... bliss....

Parsi Akuri

The Parsi Akuri resembles our Egg Bhurji or scrambled eggs. Very simple to make yet very tasty and makes a delightful meal. I have made it my way to suit my liking. You can try it out your way too.

Parsi Akuri

Parsi Akuri

Recipe:

Ingredients:

• 6 eggs
• 1 large potato cut in thin slices
• 1 capsicum/green bell pepper chopped
• 3 green chillies chopped
• 2 onions chopped
• 1 tsp ginger minced
• 1 large tomato chopped
• 2 tblspns milk
• 3 tsp coarsely ground red chilli powder (kuti lal mirch)
• White oil as per requirement
• Salt to taste

Procedure:

Heat oil in a nonstick pan and add onions, ginger and green chillies. After frying a bit add the potatoes. Add some salt and continue frying till the potatoes are almost done. Now add the capsicum and tomatoes. Keep frying. Now beat the eggs in a separate bowl with some salt and milk. Take care while adding salt beacuse there is salt already in the fries. Pour this mixture to the pan and keep stirring. Add red chilli powder and take it off when the eggs are done. Serve it with bread toast/ fulkas/paranthas.

Chicken Biryani Kolkata Style

Sunday Special lunch was Chicken Biryani Kolkata Style with raita. Some of the ingredients were not available in the market like mitha aatar, kewra water etc. but made it my way with whatever I could manage to find. It was so blissfully delectable that in future also I will make it this way…I was always afraid to make biryani because of its lengthy process as I don’t like to spend much time in the kitchen. But this was so easy, fast and hassle-free…You can try it out anytime.

Recipe:

This is a new picture taken last Sunday. The process remains the same except that I added potatoes this time.

Chicken Biryani Kolkata Style

Chicken Biryani Kolkata Style

Chicken Biryani Kolkata Style

Chicken Biryani Kolkata Style

Ingredients:

• 1 kg chicken
• 500 gms long-grained aromatic Basmati rice
• 6 eggs boiled
• 8 onions sliced
• 2 tsp ginger paste
• 2 tsp garlic paste
• 100 gms yogurt
• Whole garam masala- 7-8 cardamoms, 6 sticks of cinnamon, 6 cloves
• 2 bay leaves
• 5 whole mace
• ½ nutmeg crushed
• 3 tsp biryani masala ( I used Everest)
• 2 tablespoons of rose water
• A few strands of saffron (kesar) soaked in warm milk
• White oil as per requirement
• 2 tblspn ghee/clarified butter
• Salt n sugar to taste

Process:

Step:1

First prepare the chicken. Wash and marinate the chicken pieces with yogurt for an hour.

Step:2

Heat oil in a karahi and fry the onions golden brown and take out half of it, keep aside. Now add ginger, garlic paste and sauté. Add the marinated chicken pieces, biryani masala and fry till the oil separates.

Step:3

Now in a handi or in any utensil in which you cook rice (must be large) heat ghee and splutter all the whole spices including nutmeg. Add the washed, drained and soaked rice and fry for sometime. Add water, must be double the amount of rice. Add salt, sugar and the prepared chicken with the gravy. Cover with a tight lid to allow least escape of the aroma. Let it get cooked on a low flame.

Step:4

When the the rice and chicken are done and all the water gets absorbed, sprinkle the saffron milk, some more biryani masala and rose water on the top and keep on low flame for 1 minute and turn off the flame. Give it a standing time of 10 minutes.

Step:5

Remove in a serving bowl adding boiled eggs and beresta (fried onions) sprinkled on the top. Your chicken biryani is ready to get savoured.

Fried Flattened Rice (Chire Bhaja)

When its raining torrentially outside and your heart crying for a quick snack to accompany a steaming cup of tea in the evening nothing can be better than Chire bhaja or Fried flattened rice. Here's the recipe of this delicious super fast Bong snack....

Recipe:

Fried Flattened Rice/ Chire Bhaja

Fried Flattened Rice/ Chire Bhaja

Ingredients:

• 1 cup Flattened rice/ Poha/ Chire
• 2 onions chopped
• 3 green chillies chopped
• 2 tblspns oil
• Salted peanuts a handful
• Bhujia
• Salt to taste

Procedure:

Heat oil in a wok and fry onions and green chillies. When onions are golden add the dry flattened rice, salt, peanuts. Continue frying till the chire is crispy. Now sprinkle bhujia, mix well and serve.

Happy Snacking!!!

Aloo Begun Masoor Daaler Bori Diye Torkari ( Dried Lentil Dumplings in Potato And Brinjal/Eggplant Curry)

Summer's here. We generally avoid too much spicy and oily food to beat the unbearable heat, to keep stomach upsets at bay. All we need are a light daal, a simple veg dish, fish curry and rice. Today I have prepared a very light, simple and easy to make veg dish that gets cooked quickly but is very delicious and soul-soothing.

Recipe:

Aloo Begun Masoor Daaler Bori Diye Torkari

Ingredients:

• 3 large potatoes sliced vertically
• 1 brinjal/eggplant cut in big cubes
• 1 tomato chopped
• 12-14 masoor daal bori ( dried cone shaped lentil dumplings)
• Paanch phoron or five spices (a mix of whole fenugreek/methi seeds, fennel/saunf, kalonji/nigella seeds, black mustard seeds and radhuni/wild celery. If radhuni is unavailable you can substitute it with cumin seeds )
• 1-2 whole red chillies
• 2 tsp atta/wheat flour
• 1 tsp turmeric powder
• 1 tsp red chilli powder
• Salt n sugar to taste
• Mustard oil as per need

Procedure:

Heat oil in a karahi, fry the boris and take them out. Now in the same oil splutter paanch phoron and whole red chilli. Add potatoes and fry till golden, add brinjal, continue to fry. Add tomatoes, turmeric powder, red chilli powder, salt and a little sugar. Keep stirring. In a separate bowl take wheat flour and mix well in a cup of water and add it. Add more water if needed. Add the fried boris/dumplings. Cover with a lid and let it cook on a medium heat. After some time check whether the potatoes and boris are done. If tender and the gravy has thickened its ready to be served with steamed rice.

Mangshor Jhol (Mutton Curry Bong Style)

After Murgir Jhol (chicken curry) now its time for Mangshor Jhol (Mutton Curry Bong Style). This dish was on the menu yesterday being the first day of the Bengali New Year. This delectable mutton curry is a must try if you are a foodie and love Bengali cuisines. Though each and every household has its own way of cooking mangshor jhol, this is my version.

Recipe:

Mangshor Jhol (Mutton Curry Bong Style)

Ingredients:

·        1 kg Mutton

·        4 onions sliced

·        2 onions pasted

·        11/2 inch ginger paste

·        1 whole garlic paste

·        1 large tomato paste

·        6 medium sized potatoes cut in big dices

·        2 tsp turmeric powder

·        3-4 tsp Kashmiri red chilli powder/deghi mirch powder

·        Whole garam masala ( cardamoms, cinnamon, cloves)

·        2 javitri (mace)

·        5-6 peppercorns

·        2 bay leaves

·        Salt and sugar to taste

·        Mustard oil as per need

·        1 tblspn ghee

Procedure:

Heat oil in a cooker and splutter garam masala, peppercorns, bay leaves, javitri and 1 tsp sugar. Add sliced onions and fry till golden. Add the onion paste, ginger and garlic paste, sauté, add tomato paste and continue frying. Now add the meat, the powder masalas and salt. Fry for 10 to 15 minutes on high heat mixing the mutton well with the spices until the oil surfaces and the mutton is sealed. Add water and potatoes, pressure cook for 15 -20 mins. Add ghee after opening the lid of the cooker and serve with steamed rice….

Nolen Gurer Payesh ( Rice kheer with Date Palm Jaggery)

Today is the Bong New Year's Day. Wishing everyone happiness, health and prosperity on this auspicious day. Here's a classic sweet dish with nolengur/notungur famous for its distinctive fragrance loved and relished by all Bengalis....

Recipe:

Nolen Gurer Payesh

Ingredients:

• 1 litre full cream milk
• 4 tblspns Gobindobhog/Basmati rice 
• 200 gms date palm jaggery
• a handful of cashew nuts
• a handful of raisins

Procedure:

Boil full cream milk and let it simmer on low heat for sometime. Wash gobindobhog rice ( in case not available you can use basmati) and add it to the milk. Let the rice get boiled in the milk on low heat. Stir from time to time. When the rice is done add the jaggery, cashews and raisins. Continue to stir. The jaggery will melt and the kheer/payesh will thicken. Now its done. Cool it and then serve. It tastes heavenly.

Chicken Curry (Murgir Jhol) Bong Style

In most of the Bong families Sunday means murgir jhol (chicken curry) or pNathar jhol (mutton curry) and bhaat (rice). Its a soul food always a delight to eat, and yet so simple.

Chicken Curry

Chicken Curry

Chicken Curry

Recipe:

Chicken Curry  (Bong Style)

Ingredients:

• 1 kg chicken
• 1/2 kg potatoes 
• 5-6 onions sliced
• 11/2 inch ginger paste 
• 1 whole garlic paste
• 1 tomato paste
• 2 tsp turmeric
• 1 tsp deghi red chilli powder
• 2 tsp Kashmiri red chilli powder
• 2 tsp coriander powder
• 1 tsp cumin powder
• Whole garam masala 
• 2 bay leaves/tej patta
• Mustard oil as per need
• Salt and sugar to taste

Procedure:

Wash the chicken pieces and marinate them with turmeric and salt. Cut potatoes into big dices. In case you choose to use whole baby potatoes (not very small) you have to pressure cook the potatoes with skin upto 3 whistles and remove the skin on cooling. Heat mustard oil in a karahi n fry the potatoes n take them out. Now fry the marinated chicken pieces (not much because overfrying will make the chicken stiff) and take them out. Put whole garam masala (cardamom, cinnamon, cloves) bay leaves and a little bit of sugar in the oil. When they splutter add the sliced onions and fry till golden brown, add the ginger garlic tomato paste and sauté. Now add turmeric, kashmiri red chilli powder, deghi mirch powder, coriander powder, cumin powder and salt to taste. After the masalas get well fried add the chicken pieces, potatoes and mix them well with the masala, add water and cover the karahi. Let the chicken and potatoes get cooked on a medium flame till tender… your murgir jhol is ready to be served with steamed rice and salad.

Tomato Chutney (plain) Bong Style

This is a chutney recipe of my mother, sweet, delicious a must after a Bong meal. It always features on our Sunday menu and the meal is incomplete without it. Its very simple and easy to make.

Recipe:

Tomato Chutney (plain)

Ingredients: 

• 500 gms red n ripe tomatoes chopped
• 7-8 tblspns granulated sugar
• 1 tsp mustard seeds
• 1 tsp minced ginger
• 1 pinch turmeric powder
• 1 pinch salt
• 1 tblspn mustard oil
• 1 cup water

Procedure:

Heat oil in a wok and splutter mustard seeds and ginger. Add the tomatoes, turmeric powder and salt. Fry the tomatoes till the raw smell is gone. Add water and let them get cooked. When the tomatoes become tender, add sugar. Now begin to stir, after sometime when the sugar melts, the consistency is thick and the chutney turns dark red, turn off the heat and let it cool. Your tomato chutney is ready to be served.

Banana Walnut Cake

A soft moist super delicious cake, can be enjoyed anytime throughout the year, very easy to make and a hit among kids. These pictures were taken when the cake was fresh out of the oven.

Recipe:

 

Banana Walnut Cake

Banana Walnut Cake

Ingredients:
 

• 2 medium sized ripe bananas mashed
• 1cup melted butter
• 2 eggs
• 1 cup powdered sugar
• 1 cup walnuts
• 11/2 cups of all purpose flour (maida)
• ¼ cup full cream milk
• 1 tsp baking powder
• 1/2 cup of tutti frutti (optional)
• 1 tsp vanilla essence

Procedure:

Sieve flour and baking powder together and keep aside. Now beat sugar with butter till creamy. Add eggs one at a time and beat the mixture. When it becomes foamy add vanilla essence, mashed bananas, milk and mix well. Now add the dry ingredients (flour and baking powder) and fold slowly. Add the walnuts and tutti frutti. Grease a baking tray and pour the mixture. Preheat the oven to 180 degrees and bake for 45-50 minutes. Do the toothpick test at the centre of the cake. If it comes out clean your cake is done. Enjoy with tea/coffee or just like that....

Lau Chingri ( Prawns with Bottle Gourd)

This is another Bong speciality learnt from my mother. A dish rich in taste n aroma with succulent prawns melting in your mouth.

Lau Chingri

Lau Chingri

Lau Chingri

Ingredients:

• Prawns medium sized 250 gms
• Bottle gourd(lau) 500 gms peeled and diced
• Onions chopped 2
• Ginger garlic paste 2tsp
• Tomato chopped 1
• Whole garam masala (Cardamom, cinnamon, cloves)
• Bay leaves (tej patta) 1
• Mustard oil as per need
• Ghee 1 tblspn
• Turmeric powder 1tsp
• Kashmiri red chilli powder 2 tsp
• Salt n sugar to taste
• Green chillies and coriander leaves for garnishing

Procedure:

Put bottle gourd in a cooker with a liitle water, cook to three whistles and keep aside. Heat oil in a karahi fry the prawns with turmeric and salt, take out once the prawns change color. Now in the remaining oil splutter whole garam masala, bay leaf and add onions. Fry till golden, now add the ginger-garlic paste, saute for a few minutes. Add chopped tomatoes, continue frying. Add turmeric powder, red chilli powder, salt and sugar. When you see the oil separates after a while add the bottle gourd and prawns. Add some water if needed for the gravy and let it be cooked for some time. Now sprinkle ghee and turn off the heat. Garnish with chopped fresh coriander leaves and green chillies. Serve with steamed rice.

Phataaphat Paneer

A delectable dish that cooks in a jiffy. When you are in no mood to cook an elaborate dish specially during summers this becomes a saviour....

Recipe:

Phataaphat Paneer

Ingredients:

• Paneer 350 gms
• Onions 2 cut in cubes
• Capsicum 2 diced
• Green chillies 2-3 chopped
• Lemon juice or white vinegar 2 tsp
• Salt n sugar to taste
• White oil as per need

Procedure:

Heat oil in a wok and add onions and green chillies. Fry till golden, add capsicum, saute, add paneer, stir fry for some time. Now add salt and sugar. Sprinkle some water if it becomes too dry. Add lemon juice/vinegar, give it a stir and its done. You can serve this with fulkas, paranthas or bread toasts....enjoy.

Moong Dal Narkel Kora Diye (Yellow Lentils with Grated Coconut)

This is a Bong Moong Dal, super easy to make but tastes heavenly. So for all the Dal lovers this is a must try...

Recipe:

Moong Dal With Grated Coconut

Ingredients:

• Moong Dal (dhuli) 250 gms dry roasted and washed
• Ginger paste 1 tsp
• Tomato 1 chopped
• Cumin seeds(jeera) 1 tsp
• Bay leaves (tej patta) 2
• Turmeric powder 1 tsp
• Ghee 1 tblspn
• Green chillies 2-3
• Grated coconut 1/2 cup
• Salt n sugar to taste
• Mustard oil as per your need
• Warm water if needed

Procedure:

Cook the dry roasted dal with turmeric and salt in a cooker upto 2 whistles. Heat mustard oil in a wok and add the cumin seeds and bay leaves wait for the crackle, then add ginger saute, add tomatoes, sugar. Fry for sometime, then add the dal. Check the consistency, you can add some warm water if you want. After two minutes sprinkle ghee and add the green chillies, turn off the heat. Now add the grated coconut on the top. Serve with steamed rice.... divine

Dum Aloo

I have made this dish my own way not following the usual Dum Aloo recipe. This was absolutely delectable.

Dum Aloo

Ingredients:

• Potatoes small whole peeled
• Onions 2 paste
• Garlic 5-6 cloves paste
• Ginger 1 inch paste
• Tomato puree 2 tblspns
• Cumin seeds (jeera) 1 tsp
• Asafoetida (hing) 1 pinch
• Turmeric powder 1 tsp
• Kashmiri red chilli powder 2 tsp
• Coriander powder 1 tsp
• Green chillies 2-3 slit
• Salt n sugar to taste
• Warm water 1/2 cup
• Garam masala powder (optional)

Procedure:

Boil the potatoes whole with some salt, drain and keep aside. Heat mustard oil in a karahi and crackle cumin seeds and hing. Now add the onion, ginger and garlic paste. Saute till the oil separates. Now add the tomato puree. Continue to stir. Add turmeric powder, Kashmiri red chilli powder, coriander powder, salt and sugar.Add the boiled potatoes mix well and add warm water and green chillies. When the masalas get well cooked and the potatoes absorb water you will get a thick gravy, sprinkle some garam masala powder if you want to I didn't. Now turn off the heat, cover and give it some standing time. Serve with hot fulkas or paranthas.

Alu Gobi (Potato with cauliflower) South Indian Style

Tried Aloo Gobi a bit differently and it turned out to be a hit in my family. A very simple yet delicious dish.....

Aloo Gobi

Ingredients:

• Potatoes 4 medium sized diced
• Cauliflower 1 whole florets cut in small size
• Onions 2 chopped
• Tomato 1 chopped
• Curry leaves 7-8
• Mustard seeds 1 tsp
• Whole red chillies 2
• Asafoetida(hing) a pinch
• Turmeric powder 1 tsp
• salt n sugar to taste

Procedure:

Heat oil in a wok and splutter mustard seeds, curry leaves, whole red chillies n hing. Add the onions and fry till golden. Now add the cauliflower and saute the florets for some time, add the potatoes and continue frying. Add chopped tomatoes, turmeric powder, salt n sugar and stir for sometime. Now cover the wok with a lid lowering the heat and let the cauliflower and potatoes cook till tender. Serve hot with fulkas or paranthas.

Upma

 Recipe:

Upma

Upma

Ingredients:

• Semolina (suji)dry roasted 250 gms
• Carrots 2 chopped
• Peas boiled with salt n kept aside
• Onions 2 chopped
• Tomatoes 2 chopped
• Roasted peanuts
• Asafoetida(hing) 1 pinch
• Mustard seeds 1 tsp
• Dry red chillies whole 2-3
• Curry leaves 7-8
• Salt, sugar to taste
• Warm water 2-3 cups

Process:
 

Heat white oil n add mustard seeds, curry leaves, hing, dry chillies…when they splutter add onions n fry them golden brown. Add carrots n tomatoes…fry for sometime, now add semolina, boiled peas, peanuts, salt, sugar n warm water…continue to stir until the water is soaked n the suji is done… serve hot with coconut chutney….

Yum Yum Kebab Masala

Yum Yum Kebab Masala

This is a super delicious recipe loved by children....so very quick n easy...try this out

Yum Yum Kebab Masala

Ingredients: 

• Chicken sheekh kebab 500gms
• Onions 3 big sliced 
• Garlic 5-6 cloves chopped finely
• 2-3 green chillies chopped
• Kashmiri red chilli powder 2tsp
• Coriander powder 2 tsp
• Salt to taste
• Chopped coriander for garnishing

Procedure:

Heat oil in a a nonstick pan and fry the sheekh kebabs till light brown (Do not over fry or the kebabs will become stiff), take them out and after a while cut them in pieces and keep aside.. Now take the remaining oil in a wok and fry the onions and garlic till light brown. Add the chopped chillies. Add the masalas and salt. Pour some warm water and bring to boil. Now add the kebab pieces. When the gravy become thick take out on a serving bowl garnished with chopped coriander, green chillies and salad of sliced cucumber, onions and tomatoes

Good old Bread n Butter Pudding

Good old Bread n Butter Pudding in today’s dessert after quite a long time…just love this simple pudding….kinda soul food…Though most of you know how to make it…sharing the recipe nevertheless….

Recipe

                 

Bread n Butter Pudding

                 

Ingredients: 

• Bread 6 pcs
• Butter as per need
• Eggs 3
• Full cream milk 2 cups
• Milkmaid ½ tin (200gms)
• Powdered sugar 3-4 tbsps
• Vanilla essence 1-2 tsp
• Raisins n almonds
• Tutti frutti for garnishing
  
  

Process: 

Cut the edges of the bread pcs n knife them diagonally. Smear butter on both the sides of the pcs n arrange them taking two together on a square baking dish. Now mix milk, milkmaid, sugar, eggs n vanilla essence whisking lightly. Put raisins n almonds in between the bread pcs n pour the mixture over the breads. Preheat oven n bake at 160 deg. For 35-40 mins…take out once it starts turning golden brown…refrigerate for 3-4 hrs serve chilled garnished with tutti frutti/cherries or anything you want…divine!!!

Strawberry Rosogollar Payesh( Rosogolla/Cheeseballs in Strawberry Kheer/Pudding)

This is a super delicious sweet dish from my kitchen....tried experimenting with strawberry and rosogolla or cheeseballs together and believe me it was just out of the world....

Strawberry Rosogollar Payesh

Ingredients:

•  Rosogolla 8 pcs cut in half
•  Full cream milk 750ml
•  Milkmaid ½ tin (200gms)
•  Sugar 2-3 tblspns
•  Cornflour powder 3tsps
•  Strawberry syrup ( I used Hershey’s) 3-4 tblspns
•  Strawberries as per need
•  Cashewnuts for garnishing(optional)

Strawberry Rosogollar Payesh

Process: 

Boil full cream milk with sugar in a wok…take out some milk n mix well with the cornflour powder…keep aside. When the milk gets a bit reduced add milkmaid n stir for sometime. Now add the cornflour mix…instantly the milk will thicken n become creamy. Add the strawberry syrup n stir mixing well…now put in the rosogollas cut in halves…refrigerate for 3-4 hrs till the kheer sets well n the rosogollas get well absorbed in strawberry kheer…serve chilled with chopped strawberries n cashewnuts…I swear it’ll be a dessert to remember… :)

Prawn Malai Curry

Today I made Chingri Malai Curry( Prawns in Coconut gravy) one of the most delectable Bengali cuisines as special Sunday lunch.

Prawn Malai Curry

Prawn Malai Curry

Prawn Malai Curry

Recipe:
 

Ingredients: 

• Prawns 500 gms deveined n washed in warm water
• Onions 2 finely chopped
• Ginger 1 inch grated
• Turmeric powder 1 tsp
• Kashmiri red chilli powder 2 tsp
• Salt n sugar to taste
• 4 green chillies slit
• Coconut 1 whole grated and put in warm water for about half an hour. The coconut milk is then strained out in a bowl n kept aside.

Procedure: 

Heat mustard oil in a karahi and fry the chopped onions….when light brown add the grated ginger sauté…then add the prawns. Put the masalas turmeric, kashmiri red chilli powder, salt n sugar n stir the prawns well till the redden a bit. Now add the coconut milk. Let the prawns get cooked for 5 -7 mins on high flame and as the gravy thickens, add slit green chillies. Serve hot with steamed rice. One of the easiest recipes yet tastes so good that you won’t be able to control your rice intake with it…..

Double Egg Rolls~ Street food (Kolkata)

One of the most popular Street Foods of Kolkata is 'The Kathi Roll' and no outing is ever complete without a double egg roll in hand for the Kolkatans. Presenting the recipe of that super delectable Double Egg Rolls that took the gastronomic world by storm in three simple and easy steps.....Try it out today...

 

Recipe:

Double Egg Rolls

Mutton Keema Mattar (minced meat with peas)

A fingerlickingly delicious Keema Matter(Peas) accompanied by soft hot phulkas on a Sunday night….

Recipe:

Mutton Keema Mattar

Ingredients: 

• 500 gms mutton keema(minced mutton)
• 3 onions chopped
• Ginger garlic paste 3 tsp
• Peas 1 cup
• Tomato 1 large chopped
• Kashmiri red chilli powder
• Turmeric powder
• Coriander powder
• Meat masala powder(optional)
• Whole garam masala( cardamom, cinnamon, cloves, cumin seeds, bay leaves) for tarka
• Salt n sugar to taste
• Warm water
• Green chillies n chopped coriander leaves for garnishing

Process:

 Heat mustard oil in a karahi. Add the whole garam masala n wait for the splutter. Now add the chopped onions n fry them golden brown…add the ginger garlic paste sauté for sometime n then add the tomatoes. Fry with all the masals added for a while n add the keema…cook for a while with the masalas until the oil separates…add the peas n two cups of warm water n cook covered until the keema is done…add more water if needed. Your keema matter is done when the water gets reduced n the consistency is thick….garnish with chopped coriander leaves n green chillies..serve hot with fulkas n salad…will surely make a memorable dinner…

Egg chowmein ~ Street Food (Kolkata)

If you walk the streets of Kolkata you shall see that the pavements are mostly occupied by food stalls and hawkers, mainly roll counters, jhaalmuriwallahs and fuchkawallahs as these three are the most popular street foods of Kolkata. Your gastronomic journey is never complete unless you taste these heavenly stuffs. But once you take a closer look into what those people are selling you will find out that these are not the only food they sell. For example the fuchkawallahs also sell 'Churmur' a delicious concoction of crushed fuchkas, mashed boiled potatoes and boiled chickpeas spiced up with bhaja masala(a mix of toasted ground spices) and tentul jol(tamarind water) and 'Alukabli' a delectable mix of boiled potatoes diced and kabuli chana sprinkled with chat masala, red chili powder, lemon juice, chopped raw onions, green chillies...another hot favorite of the Kolkatans. Similarly the jhaalmuri wallahs also sell bhel puri and the roll stalls sell egg chowmein, chicken chowmein the taste you can only get in Kolkata. 

Hakka Egg Noodles

Chilli Mushroom

Recipe:

Chilli Mushroom

Ingredients:

•  Mushroom chopped - 2 pkts (that are generally available in the mkt)
•  Onions 2 cubed
•  Garlic 4-5 small cloves finely chopped
•  Red, green bell peppers 1 each cubed(u can also add the yellow ones if u wish)
•  Green chillies 2-3 chopped or whole as per ur choice
•  Dark soya sauce 3-4 tsp
•  Tomato sauce 2 tsp
•  Green chilli sauce 2 tsp
•  Cornflour powder 3 tsp
•  Salt n sugar as per taste
•  Some chopped spring onions for garnishing(optional)

Procedure:

 Heat oil in a wok… add the onions, garlic n green chillies. Saute until translucent. Now add the chopped mushrooms washed in warm water. Let the mushroom get cooked under a lid. When the mushrooms are almost done add the bell peppers. Add the sauces…cook for some time. Add salt n sugar keeping in mind that soya sauce contains salt , then lastly add cornflour powder mixed in little water. Garnish with chopped spring onions. Serve with fried rice or hakka noodles…awesome!!!