Muttar Paneer (Cottage Cheese With Peas) Microwave Cooked

I make Muttar Paneer (Cottage cheese with peas) an all time favorite veg dish in my family, most of the time in the microwave because its quick and tastes just awesome with all the flavours intact and the paneer rich, succulent and moist leaves you craving for more. Try it in the microwave and see the difference for yourselves.... Here goes the recipe....

Muttar Paneer

Muttar Paneer

Muttar Paneer

Muttar Paneer

Recipe:

Ingredients:

• 400 gms Paneer/Cottage Cheese cut in rectangular cubes
• 300 gms peas peeled and boiled with a pinch of salt
• 3 small onions pasted
• 2 tomatoes pasted
• 2 tsp ginger paste
• 1 tsp garlic paste
• 1 tsp cumin seeds
• 3 green cardamoms
• 1 stick cinnamon
• 2 cloves
• 1 bay leaf
• 2 green chillies slit
• 1 tsp turmeric powder
• 2 tsp Kashmiri red chilli powder
• 1 tsp coriander powder
• 1 tsp cumin powder
• Salt n sugar to taste
• White oil as per requirement
• 2 tsp ghee/clarified butter

Procedure:

Heat oil in a microsafe bowl for 2 minutes at full power. Now temper with cumin seeds, whole garam masalas ans bay leaf. Again keep for 1 minute at full power. Add the onion and ginger garlic paste and keep for 3 minutes at 100% power. Stir in between. Add the tomato paste and keep for 2 minutes at full power. Add the powdered masalas and seasonings and a little water. Mix well. Add the paneer cubes, boiled peas, slit green chillies and again cook covered for 4-5 minutes at 100% power. Top it with ghee. You can also use fresh cream instead of ghee if you prefer. Give some standing time before serving. Goes well with fulkas/paranthas.

Kancha Ilisher Jhal (Hilsa Cooked In Thin Hot Red Curry)

Hilsa being the Queen of all fish, we Bongs try experimental permutations combinations with this fish in our kitchen depending on the availability of the ingredients and needless to say that each one competes with the other in taste, color, texture and aroma. In whichever way you cook this fish its bound to be a winner right away. One of those most popular and simplest of dishes is Kancha Ilisher Jhal (Hilsa Cooked In Thin Hot Red Curry). Again steamed rice is the best accompaniment one can ask for. The recipe follows.....

Kancha Ilisher Jhal

Kancha Ilisher Jhal

Kancha Ilisher Jhal

Kancha Ilisher Jhal

Recipe:

Ingredients:

• 500 gms Hilsa cut in pieces
• 2 tsp turmeric powder
• 2 tsp Kashmiri red chilli powder
• 1 tsp deghi mirch powder
• 3-4 slit green chillies
• Salt N sugar to taste
• Mustard oil as per requirement

Procedure:

Smear the fish pieces with turmeric and salt. In a small bowl make a paste of turmeric powder, Kashmiri red chilli, deghi mirch, salt and one pinch sugar with a little water and keep aside. Heat oil in a skillet and pour this mixture in the oil and stir for a few minutes, Now add the marinated fish pieces. The fish do not require frying. Add a cup of water and let the fish get cooked for 7-8 minutes. Now add slit green chillies and few drops of mustard oil...serve.

Karela (Bitter Gourd) Fry

Its really difficult to make kids eat karela/bitter gourd. My son always used to throw tantrums at the sight of a little heap of karela at the side of his plate. This delectable karela fry was invented with the sole purpose of creating his interest in karela and would you believe he even asked for a second helping!! And I was a happy momma....here's the recipe of delish karela fry

Karela Fry

Karela Fry

Karela Fry

Recipe:

Ingredients:

• 250 gms karela/bittergourd chopped
• 2 medium sized potatoes cut in thin strips
• 2 onions sliced
• 3-4 tsp khuskhus/posto/poppy seeds
• 1 tsp turmeric powder
• 1 tsp red chilli powder
• Salt n sugar to taste
• Mustard oil as per requirement

Procedure:

Heat oil in a skillet and add the onions, saute for 2 minutes. Add the karelas, potatoes, continue frying. Add turmeric powder, red chilli powder salt and sugar and fry until the bitter gourd is crispy. Now turn off the heat and sprinkle poppy seeds on the top and mix well. Serve hot with rice/roti....

Mochmochey Bhaja Illish (Hot and Crispy Fried Hilsa With The Fried Fish Oil)

Hi Friends!!! How are you all doing? I'm back after a short break with the Bong Queen of hearts Illish/Hilsa....this is the easiest and the tastiest of fish dishes....Mochmochey Bhaja Illish ar Tel (Hot and Crispy Fried Hilsa with the oil). You will just need steamed rice, a bit of salt and green chillies to enjoy this fascinating fish fry. A two years stay in Amritsar without this fish was so excruciating, the first thing that came to my mind reaching Delhi was Illish and a special monsoon lunch is never complete without this one....So having a fabulous time with the greatest duet of all...the rain and Illish....here goes the simple recipe for all the fish lovers....

Mochmochey Bhaja Illish

Mochmochey Bhaja Illish

Mochmochey Bhaja Illish

Mochmochey Bhaja Illish

Recipe:

Ingredients:

• 500 gms Illish/ Hilsa( the whole fish must weigh atleast 800 gms) cut in pieces. If the fish is with roe/eggs its better 
• 2 tsp turmeric
• 1 tsp red chilli powder
• Salt to taste
• Mustard oil as per requirement

Procedure:

Smear turmeric powder, red chilli powder and salt on the fish and keep for 5 minutes. Heat oil in a skillet and fry the fish until crispy and brown. Now serve them hot with the oil in which the fish pieces have been fried. Tastes like heaven with steamed rice.

Chirer Pulao (Flattened Rice/Poha)

One of the most favorite Indian Breakfast is Poha/Flattened Rice or Chirer Pulao as we Bongs call it. It’s prepared in almost all the Indian states but is influenced by the cuisine of the particular region. Its delicious, healthy and filling…try out this super dish Bong Style in your kitchen…

Chirer Pulao

                                     

 

Chirer Pulao

Chirer Pulao

Recipe:

Ingredients:
 

• 300 gms Flattened rice/ Chire/ Poha
• 2 medium sized potatoes cut in small dices
• Cauliflower florets (1/2 of a big cauliflower)
• 250 gms peas peeled and boiled with a pinch of salt
• 2 onions finely chopped
• 4 slit green chillies
• 1 tsp turmeric powder
• A fistful of salted peanuts
• 3 green cardamoms
• 1 stick cinnamon
• 3 cloves
• 9-10 curry leaves
• Salt and sugar to taste
• White oil as per requirement

 

Chirer Pulao

Procedure:

Heat oil in a skillet/nonstick karahi and throw in the whole garam masalas, curry leaves and the slit green chillies. Wait for the splutter, now add the onions and fry till translucent. Add the cauliflower florets and potatoes and fry well till the florets and potatoes take a golden brown hue. Now add salt sugar and turmeric…keep stirring. Add the boiled peas and peanuts. Wash the poha well in a perforated container, drain the water and add. Lower the heat and stir well for another 5 minutes and check the seasonings. Your delectable breakfast is ready…

Mangsher Ghugni (Dried Yellow Peas Cooked With Minced Mutton)

Thundershowers for the past two days have brought the mercury level down considerably to indulge in some red meat. Though Mangsher Jhol or Mutton Curry was a palatable option for Sunday lunch, I was thinking outside the box to celebrate Mother Nature’s kindness after an inexorable heat spell.  Why not something else and offbeat like Mangsher Ghugni (dried yellow peas with minced meat)? And with my family’s immediate assent I made this dish, a bonafide Bengali cuisine after quite a long time. Accompanied with inflated Luchis/Poories it was simply heaven and what else could one ask for in this lovely weather!!! Here comes the recipe of this brilliant dish….

Mangsher Ghugni

Mangsher Ghugni

Mangsher Ghugni

Add caption

Recipe:

Ingredients:

• 350 gms mutton keema (minced mutton)
• 350 gms dried yellow peas/safed matar soaked in water for an hour
• 3 onions finely chopped
• 2 tsp ginger paste
• 2 tsp garlic paste
• 1 tsp turmeric powder
• 2 tsp deghi mirch powder
• 1 tsp coriander powder
• 3 tsp dry roasted and powdered cumin seeds (dry roast cumin seeds on a pan till dark brown, remove it on a newspaper and crush with a rolling pin)
• 3 tsp lemon juice
• 4 green chillies chopped
• 3 green cardamoms
• 1 stick cinnamon
• 3 cloves
• 1 bay leaf
• Salt n sugar to taste
• Mustard oil as per requirement

Mangsher Ghugni

Procedure:

First wash the meat well and pressure cook with a little water and salt upto 7-8 whistles. Empty the cooker in a bowl along with the mutton stalk. Now pressure cook the yellow peas with salt and water upto 12 whistles. Keep aside. Heat oil in a skillet and splutter the whole garam masalas and bay leaf. Add the onions and fry them golden, add the ginger garlic paste, sauté, add turmeric, red chilli powder, coriander powder and the minced mutton. Fry the mutton well with the masalas. Now add the boiled yellow peas from the cooker and some water if the consistency is too thick. Adjust salt and sugar accordingly. Let it simmer on low heat for some time and stir occasionally. Add the roasted cumin powder (keeping aside a little bit for garnishing) and lemon juice after turning off the heat. Mix well. Top it with some chopped onions, green chillies, roasted cumin powder and serve....