Saturday, 14 October 2017

Gondhoraj Chicken Bhappa




‘Gondhoraj' in Bengali means the king of smell. It's a type of a lebu / lemon, which is aromatic and it is different in size, shape and taste. The smell is very refreshing and mesmerizing.
It is best had with Korai r Daal and Aloo Posto served with hot steaming rice. Now a days many different dishes are made using Gondhoraj Lebu.
The lemons, lemon leaves and Bhut  Jolokia used are from the plant growing in my house. 
Here I have made Chicken Bhappa my style with Gondhoraj Lebu and it's leaves. Since I used bhut jolokia, I didn't add green chilli paste as bhut joloki is very spicy. 



Ingredients 
1 kg Whole Chicken 
1 Onion sliced
3 Green Chillies slit 
2 Bhut Jolokia sliced lengthwise 
5 Gondhoraj Lemon leaves
4 to 6 wedges of Gondhoraj Lime 
Some Coriander Leaves for garnishing 
Paste of 1 medium size Onion, 1 small piece of Ginger and 5 Garlic 
Paste of 2 tbsp Coconut grated and 2 tbsp of Poppy seeds ground with 2 tbsp of Curd 
1 tbsp Juice of Gondhoraj Lebu 
Salt to taste 
1/4 cup + 1 tbsp Mustard Oil 


Method 
Take a whole chicken, after washing the chicken, wipe the chicken with a paper towel. Poke the chicken with a fork. Apply little salt on the chicken properly and keep it aside for 15 minutes. Now add the Onion - Ginger - Garlic paste. Rub it well on the chicken. Keep it aside for 15 minutes. Add the coconut - Poppy seed paste, lime juice, salt, 1/4 cup of oil, sliced onion, 2 green chillies, some slices of bhut jolokia and lemon wedges. Apply all the ingredients well on the chicken as well as in the inside part of the chicken, let it stand for an hour. Take a pressure cooker, place the chicken and its marinated juices into the pressure cooker. Pour in 1 tbsp of the mustard oil. Place the green chilli and the remaining slices of the bhut jolokia on top of the chicken. Cover the lid of the cooker. Let it cook on a low flame until 5 whistles. Let the pressure release. Garnish it with some coriander leaves. Serve it with hot steaming rice. 

Thursday, 12 October 2017

Borhani


This is a very traditional and popular curd base drink from Bangladesh served in parties, weddings or on special occasions. I had this drink at Fakhruddin in Singapore. I must say it's an amazing drink. This drink helps in digesting the heavy food. The curd is blended with the other ingredients and it's served cold. The drink has the flavor of mint and it's bit spicy as green chilli, ginger, pepper corn and mustard seeds are some of the ingredients added in the drink. The sugar is added as per the requirement and taste you want. 
I have added mustard oil to enhance the flavor of the drink. 
For the Green Fresh Juice
Ingredients 
1/4 cup Mint Leaves 
2 tbsp Coriander Leaves 
1 Green Chilli
1 small piece of Ginger 
8 Pepper Corn 
1/2 tsp Mustard seeds 

Method 
Grind all the ingredients in a grinder. Add 1/4 cup water and grind further into a smooth paste. Strain the paste into a bowl. 
Watch the video here 👇🏼
For the Drink 
Ingredients
200 grams Curd
Green Fresh Juice
1 tsp Black Salt
1/2 tsp Roasted Cumin seeds powder 
5 tsp Sugar or as per the requirement 
6 Mint Leaves and some Mint for garnishing 
1/4 tsp Mustard Oil
2 cups Water 
Ice cubes 

Method 
Add the curd, sugar, black salt, roasted cumin seed powder, mint leaves, green juice, mustard oil, some ice cubes and 1/2 cup of water in a blender and blend the ingredients well. Pour the remaining water in a jug. Add some more ice. Pour the curd drink into the jug and add mint leaves for garnishing. Pour it into a glass and enjoy the Borhani. 



Saturday, 7 October 2017

Vavval Meen Varuval / Tamilnadu style Pomfret Fry


This spicy fish fry is good to be served as an appetizer or starter. The fish is marinated with the  ground paste. It is shallow fried and served hot. 

For the Ground Paste
Ingredients
10 Big Garlic cloves
4 Byadgi Chillies
4 Guntur Chillies
12 to 15 Curry Leaves 
2 tbsp Roasted Split Grams 
1 tsp Pepper Corn
1 tsp Coriander Seeds
3/4 tsp Cumin Seeds 
1 tsp Turmeric powder 
3 tbsp Lime Juice 
Salt to taste 


Method 
Grind all the above ingredients together. Add 1/2 cup water and further grind the ingredients into a smooth fine paste. 

To Fry the Fish 
Ingredients 
8 pieces of medium size whole Pomfret cleaned and give cuts on both the sides of the fish
Ground Paste 
Oil for shallow frying 

Method 
Apply the ground paste on both the sides of the fish. Let it marinate for 30 minutes. Heat oil in a pan. As the oil is hot, gently place the fish in the oil. Fry on both the sides till golden brown in colour on medium low flame. Remove the fried fish on an absorbent paper towel. Serve it hot with onion, tomato and lime.