Egg Curry

Egg Curry with rice is another comfort food of the Bongs but nevertheless has a universal appeal…. Sharing with you the recipe of this special curry…

Egg Curry

Egg Curry

Recipe:

Ingredients:
 

• 6 Eggs hard boiled
• 4 onions, 3 sliced and 1 pasted
• 2 tsp ginger paste
• 2 tsp garlic paste
• 3 large potatoes peeled and cut in big dices
• 1 big tomato pasted
• 3 green cardamoms
• 2 sticks of cinnamom
• 3 cloves
• 1 bay leaf
• 1 tsp cumin seeds
• 1 tsp turmeric powder
• 2 tsp Kashmiri red chilli powder
• 2 tsp coriander powder
• 1 tsp cumin powder
• Salt and sugar to taste
• Mustard oil as per requirement

Procedure:

First pressure cook the potatoes with some salt upto 5-6 whistles. Keep aside. Heat oil in a skillet and fry the boiled eggs golden. Now in the same oil splutter whole garam masalas, bay leaf, cumin seeds. Add onion slices and fry them golden brown, add the onion, ginger and garlic paste, sauté for a few minutes add the tomato paste. Add all the powdered masalas, salt n sugar and fry till the oil separates from the masala. Add the boiled potatoes and eggs. Add warm water according to the thickness you want and let it simmer on medium heat for 5 minutes. Your egg curry is ready to be served.

Doi Rui Maachh (Rohu Fish In A Creamy Yogurt Gravy)

If you are a fish lover then it can’t get better than this….Doi Rui Maachh (Rohu in a creamy yogurt gravy) is a fingerlickingly delicious classic Bong preparation designed to be a winner anytime anywhere. I simply run out of adjectives to describe this dish…be it texture, flavour, taste its superlative in each. Learnt this from my mother whose unanimously lauded speciality was this item cooked most of the time in treating guests on various occasions. The taste used to linger long after eating. If you are to impress anyone with a single dish undoubtedly this is the one. And when paired with steamed rice its pure ecstasy….Here’s the recipe….

Doi Rui Maachh

Doi Rui Maachh

Doi Rui Maachh

Doi Rui Maachh

Doi Rui Maachh

Recipe:

Ingredients:

• 750 gms Rui Maachh (Rohu fish weighing 2 kg or above) cut in pieces
• 2 big onions pasted
• 2 tsp ginger paste
• 2 tsp garlic paste
• 4 green cardamoms (chhoto elaichi)
• 2-3 sticks of cinnamon (darchini)
• 4 cloves (laung)
• 2 bay leaves (tej patta)
• A fistful of raisins/sultanas
• 2 tsp turmeric powder
• 2 tsp Kashmiri red chilli powder
• 200 gms yogurt
• 3 tsp sugar
• Salt to taste
• 3-4 slit green chillies
• Mustard oil as per requirement
• 2 tblspns ghee/ clarified butter

Doi Rui Maachh

Procedure:

First wash the fish pieces and smear turmeric and salt, keep for some time. Heat oil in a skillet and fry them golden brown on both the sides, take out and keep aside. Now add the ghee and add sugar, the whole garam masalas, bay leaves. Wait for the splutter. Now add onion paste and ginger garlic paste. Saute for a few minutes add salt and Kashmiri red chilli. Do not add any more turmeric powder to the gravy. It’s only needed to fry the fish. Whip the yogurt into a creamy texture, lower the heat and add it or it will curdle. Add some water, the raisins and the fish pieces and let them get cooked in the gravy for 5-7 minutes. When the gravy thickens turn off the heat and add slit green chillies. Serve with steamed rice.

Chilli Paneer (Cottage Cheese)

Quick and simple Chilli Paneer (Cottage Cheese) is something I rely on when I have loads of work in my hand yet have to dish out something delish. Cooks in a jiffy, it can be enjoyed with fried  rice or steamed rice or even paranthas... the choice is yours. Try out this super easy recipe....you will love it.

Chilli Paneer

Chilli Paneer

Chilli Paneer

Recipe:

Ingredients:

• 400 gms paneer (cottage cheese) cubed
•  4 small onions diced
• 5  big cloves of garlic chopped
• 1/2 inch ginger chopped
• 2 large capsicums/green bell peppers diced
• 3 green chillies chopped
• 3 tsp dark soy sauce
• 2 tsp tomato ketchup
• 1 tsp green chilli sauce
• 2 tsp corn starch mixed well in half cup of water
• A pinch of monosodium glutamate (ajinimoto) optional
• 1/2 tsp black pepper powder
• Salt n sugar to taste
• White oil as per requirement

Chilli Paneer

Procedure:

Heat oil in a wok and add onions ginger, garlic and chopped green chillies, saute till light brown, add the bell peppers, continue frying. In a small bowl mix the sauces well. Now add the sauce and salt, sugar, pepper powder and ajinomoto. Add cottage cheese cubes. Give a good stir. Add cornstarch with water. You can add more water if you want a thin consistency. Let it cook for a few minutes on high flame. Give it some standing time before serving.

Potoler/Parwal Qorma (Pointed Gourd Qorma)

Potoler Qorma ( Pointed Gourd Qorma) is a  traditional Bong veg dish but very different from the regular everyday dishes. It’s rich, exotic flavours, grand texture and awesome taste will genuinely amaze you as it’s least expected from a bland vegetable like pointed gourd. If you have guests to treat try this spectacular dish with a superb twist to make a memorable palate. Sharing the recipe….

Potoler Qorma

Potoler Qorma

Potoler Qorma

Potoler Qorma

Recipe:

Ingredients:

• 750 gms Potol (Pointed Gourd)
• 3 tblspn onion paste
• 2 tsp ginger paste
• 2 tsp garlic paste
• 1 tsp turmeric powder
• 1 tsp deghi red mirch powder
• 1 tsp cumin powder
• 1 tsp coriander powder
• 150 gms yogurt
• A fistful of raisins
• 8-9 cashew nuts
• 3 green cardamoms
• 1 stick cinnamon
• 3 cloves
• 1 bay leaf
• Salt n sugar to taste
• Mustard oil as per requirement
• 1 tblspn ghee/ clarified butter

Potoler Qorma

Procedure:

Peel the pointed gourds and give a vertical slit at both ends but keep it whole. Heat oil in a skillet and fry them light brown and take out.  In the same oil splutter the whole garam masalas and bay leaf. Add  onion and ginger garlic paste, sauté till the oil separates. Add all the powdered masalas salt and sugar and keep frying. Now lower the heat and add whipped yogurt, raisins and the pointed gourds. Do not add water. Mix well and cover for a few minutes. Turn off the heat and top it with ghee, cashew nuts and some slit green chillies. Goes perfectly well with anything… rice/ fulkas/paranthas.

Chilli French Toast

Chilli French Toast is a favorite Sunday Breakfast in my family. My son’s face radiates happiness on the very announcement of either the Sunday breakfast menu or what is being packed in his lunch box on school days. That day surely is one of the special days in school to feast on with his friends. I love to see his grin of appreciation and excitement, so make them often for his tiffin. Those moms facing problem with fussy kids can try this out. It’s immensely tasty, super easy and fast…..Here comes the recipe….

Chilli French Toast

Chilli French Toast

Chilli French Toast

Recipe:
 

Ingredients:

• 8 eggs
• 8 bread slices
• 1 large onion chopped
• 3-4 green chillies chopped
• 1/2 tsp Kashmiri red chilli powder
• Salt to taste
• Grated cheese(optional) for garnishing
• White oil for frying as per requirement

Procedure:

In a bowl whip the eggs and toss onions, chopped chillies, powdered chilli, salt into it. Mix well. Now heat oil in a non stick frying pan, dip the bread slices in the egg mixture and fry both sides till golden brown. Serve garnished with grated cheese on top or just like that. They taste great anyways.

Doi Begun ( Brinjal/Eggplant In Yogurt Gravy)

A very popular Bong veg dish is Doi Begun, simple and delicious. There’s not much ado about this dish and takes short time to cook. It’s served with steamed rice which goes perfectly well with the sweet n sour yogurt gravy. Just the right kind of a dish for the summers. Here’s the recipe….

Doi Begun

Doi Begun

Recipe:

Ingredients:

• 1 big brinjal/eggplant/begun cut in round pieces
• 1 tsp ginger paste
• 150 gms yogurt
• 2 tsp turmeric powder
• 1 tsp deghi red mirch powder
• 1 tsp cumin powder
• 1 tsp mustard seeds for tempering
• 4 slit green chillies
• Salt n sugar to taste
• Mustard oil as per requirement

Procedure:

Smear the brinjal pieces with turmeric n salt. Heat oil in a skillet and fry the brinjal pieces till brown. In the mean time make a creamy paste of yogurt with turmeric powder, red chilli powder, cumin powder, salt and sugar. Take out the fried brinjal pieces. In the same oil splutter mustard seeds, add the ginger paste, fry. Add the yogurt mixture and stir for a few minutes. Now add the brinjal, and a little water. Let them simmer for a few minutes, turn off the flame and add slit green chillies to the gravy. Cover and give some standing time before serving.

Rui Tomato ( Rohu Fish In Thick Tomato Gravy Tempered with Nigella Seeds And Slit Green Chillies)

Its time for another Bong Speciality….Rui Tomato. Fish and rice being the lifeline of Bongs just can’t stay away from it for long. Also if you are thinking about some fish preparation to break the monotony of rui maacher patla jhol (rohu fish in thin curry) this is a superb option to tantalize your taste buds. The gravy essentially thick is delish, the sweet and sour taste balancing each other remarkably well with a perceptible jeera (cumin) flavour adding a zing to the dish. I have done the tempering with kaalo jeere (nigella seeds) and slit green chillies. You can also use Paanch Phoron (five spices) instead which mingles pretty well with other aroma in it. Here goes the recipe….

Rui Tomato

Rui Tomato

Rui Tomato

Rui Tomato

Recipe:

Ingredients:

• 500 gms Rui maachh (Rohu fish pieces)
• 2 onions pasted
• 2 large red tomatoes pasted/pureed
• 3-4 cloves of garlic pasted
• 1 tsp kaalo jeere (nigella seeds)
• 2 tsp jeere (cumin seeds) paste
• 4-5 green chillies
• 2 tsp turmeric powder
• 2 tsp kashmiri red chilli powder
• 3 tsp sugar
• Salt to taste
• Mustard oil as per requirement

Rui Tomato

Procedure:

First make a smooth paste of onions and garlic together and then tomatoes and jeere together in the mixie. Smear the fish pieces with turmeric and salt. Heat oil in a skillet and fry the fish pieces, take out, keep aside. Now temper with kaalo jeere and slit green chillies. Wait for the crackle. Add sugar first, then add onion garlic paste, sauté for a few minutes, add tomato jeere paste, keep stirring till the oil separates. Add turmeric, kashmiri red chilli, salt and again stir for some more minutes. Add water about 1 cup and when it comes to a boil add the fish pieces, Cover and cook. When the gravy thickens, turn off the flame. Serve garnished with green chillies…..

Spicy Tangy Bhujia Mix~Tasty, Crunchy, Munchy Anytime Snack

This is a super easy quickie snack which you can make anytime and serve as an accompaniment to any drink... no cooking required. Just mix all the ingredients together and a delectable, spicy, tangy dish is ready to chomp within minutes. Try this out for yourself....happy snacking!!

Bhujia Mix

Bhujia Mix

Recipe:

Ingredients:

• 1 cucumber finely chopped
• 2 small onions finely chopped
• 2 red tomatoes finely chopped
• 2 green chillies chopped
• some chopped coriander leaves
• 1 tblspn lemon juice
• 1 tsp red chilli powder
• 1 pkt bhujia ( I used Haldiram's plain bhujia 200 gms)
• 1 pkt salted peanuts
• Salt to taste

Procedure:

Toss all the ingredients into a large bowl, give a good stir, sprinkle some lemon juice and chopped coriander on the top....have it with any drink of your choice.

Zafrani Pulao (Saffron Rice)

Zafrani Pulao or Saffron Rice has always been a special occasion dish and this time its Jamai Shashthi or the day of the Son-in-law, celebrated by the Bongs. As I do not live in Kolkata and rarely visit my city at this time of the year, my Maa never gets a chance to shower her affection through those lovingly cooked delicacies on this very day which we enjoy on our other visits to Kolkata. So I generally prepare something special to observe this day in our own way.

Indian cuisines have a marked influence of the rulers and invaders at different times in history and Zafrani pulao is one such dish, most probably brought to India by the Persians who predominantly use saffron in their cooking wheras the presence of nuts in the dish defines the Mughal accent. This striking yellow coloured fragrant Basmati rice embellished with dried fruits and assorted nuts is bound to illuminate your lunch/dinner spread on any ceremony and needless to say is that the taste parallels its beauty. To sum it up….Zafrani Pulao is an exquisite dish with an exotic flavour. Sharing with you the recipe….

Zafrani Pulao

Zafrani Pulao

Zafrani Pulao

Recipe:

Ingredients:

• 2 cups long grained aromatic Basmati rice
• ½ cup full cream milk
• ½ cup granulated sugar
• 12-14 strands of saffron
• 20 cashew nuts halved
• 15 almonds
• 25-30 raisins/sultanas
• 4-5 green cardamoms
• 3-4 small bits of nutmeg
• A big pinch of salt
• 31/2 cups of warm water
• 3-4 tblspns of ghee/clarified butter

Zafrani Pulao

Procedure:

Wash rice, drain and keep aside. Boil milk with the saffron strands. Now, heat ghee in a wok and put in the cardamoms and nutmeg pieces with the nuts. Fry for a while, now add the basmati rice. Keep stirring for a few minutes. Now add the milk with the saffron, raisins, sugar, salt and warm water. Give a stir, cover and cook on low flame until the water dries up and the rice is done. Give some standing time, pour on the serving plate and garnish with raisins, nuts and strands of saffron.

Khichri In The Microwave

How about some Microwave Cooking folks? And that too the easiest of recipes Khichri or Khichuri as we Bongs call it!! This is somewhat “hatke” in the sense that it needs butter instead of oil. And trust me it is one of the yummiest dishes with the least labour. This was one of my most often dishes when I was a beginner, a novice in cooking and it never had failed me. You will need Gobindobhog rice for this and in case its impossible to obtain, use flavourful Basmati. This nutritious, palatable khichuri has a subtle yet distinct flavour of butter combined with cumin seeds and dry whole red chillies. So don’t count the calories, just indulge in…..

Khichri In Microwave

Khichri in Microwave

Khichri In Microwave

Recipe:

Ingredients:

• ¾ cupGobindobhog rice
• ¾ cup pink Masoor daal/ lentils
• 3 onions thinly sliced
• 1 large tomato finely chopped
• 2 medium sized potatoes each cut to 4 pieces, first horizontally then vertically
• 2-3 whole dry red chillies
• 2 tsp cumin seeds/jeera
• 50-60 gms salted butter
• 2 tsp turmeric powder/haldi
• 2 slit green chillies
• Salt n sugar to taste

Khichri In Microwave

Procedure:

Wash rice and daal together and add the potatoes, turmeric powder, salt, 3-4 cups of water and cook covered for 20-25 minutes at 100% power in the microwave. Check and stir in between. Add more water if needed according to your preferred consistency. Now in another micro-safe bowl, heat butter at 100% power for 1 minute. Add cumin seeds, dry red chillies and heat for another minute at full power. Now add the onions and cook for 2 minutes at full power, add tomatoes sugar, green chillies and cook for 2 minutes at full power. Now pour this into the boiled rice and daal. Mix thoroughly and again put in the microwave for about 2 minutes at 100% power. Switch off the micro. Give it 5 minutes standing time for the flavours to get absorbed perfectly. Serve with a dollop of butter on the top and any fries of your choice…..

Aloo Fulkopi Diye Chingri Maachher Kaaliya ( Prawns Cooked With Potatoes And Cauliflower In A Rich Gravy)

There’s a Bong phrase called “Maayer Haater Ranna” or “The Taste Of  Maa’s Cooking” and who can understand it better than me!! How I miss those blissfully delicious food cooked with so much love and affection and not to mention my childhood days in Kolkata!! One of those dishes was “Aloo Fulkopi Diye Chingri Maachher Kaaliya” “Prawns Cooked With Potatoes And Cauliflower In A Rich Gravy”. Maa used to cook it brilliantly, took it to a different level. I had made an attempt to make it reminiscing her cooking, though the taste was not like hers but good enough to be relished by everyone. The dish needs prawns with heads intact or preferably medium-sized fresh water lobsters/Indian Scampi having large heads, but both of them were not available in the market. So I had to do with packed Sumeru prawns the only variety I could find in Amritsar. Sharing with you Maa’s recipe of that delicacy….

Chingri Maachher Kaaliya

Chingri Maachher Kaaliya

Chingri Maachher Kaaliya

Chingri Maachher Kaaliya

Recipe:

Ingredients:

• 750 gms prawns/lobsters deveined
• 3 potatoes sliced
• 1 whole cauliflower cut into big florets
• 2 big onions chopped/grated
• 1 tsp ginger paste
• 1 tsp garlic paste
• 1 large tomato puree
• 4 green chillies
• 4 green cardamoms
• 3 cinnamon sticks
• 4 cloves
• 2 tsp turmeric powder
• 2-3 tsp Kashmiri Red Chilli powder
• 2 tsp atta/wheatflour
• Mustard oil as per requirement
• 1 tblspn ghee/clarified butter
• Salt n sugar to taste

Chingri Maachher Kaaliya

Procedure:

Wash and clean the prawns in warm water and smear with turmeric and salt. Heat oil on a wok, sauté the prawns for a few minutes and take them out. Now fry the potatoes and cauliflower florets. Remove from the wok as soon as they take a light brown hue. Now in the same oil splutter the whole garam masalas, add some sugar for a richer color, add onions and fry them brown. Add ginger garlic paste, keep frying, add the tomato puree, salt and the powdered masalas. Keep stirring till the oil separates. Add water mixed with atta and cook covered till the potatoes are almost done. Now add the prawns and cook for 5 -7 minutes covered, turn off the heat. Serve topping it with ghee and slit green chillies.