Saturday 26 November 2022
Radhuni - Jeere Bata R Shobji Diye Rui / Catla Maach er Jhol
Sunday 7 August 2022
Jugadu Chicken Curry
Sunday 27 March 2022
Mutton Curry / Mangshor Gravy
In earlier days, in most of the Bengali households, Sunday meals were always mutton curry … Mangshor Jhol and rice… I am sure many houses still makes it… but somehow due to the health reasons, nowadays we rarely have red meat at home… today after a long time made mutton curry, a bit different from the regular mangshor jhol… I added the marination as per my mood… marinated the mutton and slow cooked it…
For Marination
Ingredients
500 grams Mutton pieces
1 big size Onion sliced
3 tbsp Onion Birista
5 Garlic cloves
1 small piece of Ginger
1 Green chilli
1/2 cup Hung Curd
Salt to taste
1/2 tsp Turmeric powder
1 tsp Cumin powder
1/2 tsp Coriander powder
1/2 Fennel seed powder
3/4 tsp Garam Masala powder ( ground cloves, cinnamon and green cardamon)
1 tsp Chilli powder
4 to 5 Almonds soaked in water and peeled
1 tbsp Mustard Oil
Method
Grind the birista, garlic, ginger, green chilli and almonds with very little water into a paste. Take a bowl, add mutton, salt, turmeric powder, cumin powder, coriander powder, chilli powder, garam masala powder, fennel seed powder, hung curd, ground paste, sliced onion and mustard oil, mix all the ingredients together, cover and keep it aside for 3 to 4 hours.
For the Mutton Curry
Ingredients
Marinate Mutton
2 Cloves
2 Green Cardamom
1 small piece of Cinnamon
Few Pepper corns
1 Bay leaves
1/4 cup Mustard Oil
1 tsp Ghee
Salt if required
1 tsp Sugar
1 big or more cup of Hot Water
Method
Take a wok, add mustard oil, let the oil heat up, lower the flame and add the ghee, add sugar, bay leaves, cloves, green cardamom, pepper corn and cinnamon. Let it crackle, add the marinate mutton, on medium low flame, cover and cook the mutton and keep adding little hot water stir the mutton occasionally until the mutton is cooked. Add more water as required for the gravy, simmer for 2 to 3 minutes and switch off the flame, serve with rice, roti, paratha etc.
#muttoncurry #indiancuisine #foodie #foodpic #foodlove #foody #cookingathome #foodlover #foodphoto #yummy #foodcoma #foodpassion #recipe #tasty #recipeoftheday #foodblog
Thursday 1 July 2021
Kakara Kosha / Crab Sukha (Bengali Style)
Saturday 5 June 2021
Ladi Pav
Ladi Pav is one of the popular soft and fluffy bun bread from Mumbai. It’s eaten with various dishes and used in many street food. It’s is made with refine / all purpose flour.. but whole wheat flour can also be used for making the Pav.
Hope you enjoy the video and the recipe 💖
Ingredients
2 cups Wheat Flour
2 cups All Purpose flour
1 tbsp Active Yeast
1 tbsp Sugar
Salt to taste
1/4 cup Lukewarm Milk
Lukewarm Water as required
2 tbsp Oil
Butter to brush on the Pav
Ingredients
Take the wheat flour, all purpose flour and salt mix all the ingredients. Take 1/4 cup of lukewarm milk, add sugar and yeast, stir and mix all the ingredients. Let the yeast rise. Add the yeast water and little more lukewarm water as per requirement to form a soft dough. Knead the dough well for 10 minutes. Add 1/2 tsp oil and continue to knead. Apply 1/2 tsp oil on the dough, cover the dough and leave the dough to rise. Divide the dough into equal parts. Take a portion, apply little oil and roll and shape the dough. Keep the dough on the greased tray. Continue with the other portions of the dough. Don’t leave gap while placing the dough portions on the tray. Press the dough lightly with the fingers. Spray with water. Cover the dough and let the dough rise. Once done, spray with water once more, bake the Pav in a preheated oven at 180 or 200 degrees celsius as per the oven temperature for 20 minutes. Once done, remove the Pav, apply butter, let it cool down, remove from the tray and leave the lad Pav to cool down on a cooling rack before eating.
Friday 2 April 2021
Chicken Rezala
This Mughali dish is very popular in any Mughali restaurant - West Bengal. It’s a rich, mildly spiced and aromatic dish, that is made in thick white rich gravy was introduced by the Mughals. More like a korma, but more richer in taste. Chicken rezala can be eaten with Paratha, but also goes well with pulao.
Marination
Ingredients
1 kg Chicken cut into medium size pieces cleaned
1 medium size Onion paste
1 tbsp Ginger - Garlic paste
1 tsp Green Chilli paste
1/2 cup Curd
Salt to taste
Method
Take a bowl, add all the above ingredients and marinate all the ingredients together very well. Keep it aside for minimum 1 hour or more.
For the Wet paste
Ingredients
15 Cashew-nuts soaked in water for 15 minutes
1 tbsp Poppy seeds
Method
Grind the cashew nuts and poppy seeds with little water into a fine paste
For the Chicken Rezala
Ingredients
Marinated Chicken
2 medium size Onions chopped
1 cup Curd
2 pinches of Saffron soaked in 1/4 cup of Warm Milk
2 drops of Kewra essence
2 drops of Meetha attar - optional
Salt to taste
1 tsp Sugar
1 tsp Coriander powder
5 Dried Red Chillies
1 Black Cardamom
1 inch Cinnamon piece
3 Cloves
3 Green Cardamom
2 Bay leaves
4 tbsp Ghee
Method
Heat up the ghee on medium flame in a pot. Once the ghee heats up, lower the flame and add the dried red chillies, black cardamoms, green cardamoms, cinnamon, cloves and bay leaves. Sauté until the spices gives out a beautiful aroma. Add the chopped onions. Sauté until the onions are translucent. Add the marinated chicken. Stir, cover the pot and cook the chicken until half done or for 15 minutes. Add the salt to taste, sugar and coriander powder. Stir and cook for few minutes more. Add the cashew and poppy seeds paste and curd. Stir and slow cook, stirring occasionally until the chicken is cooked. Switch off the flame, the Kewra essence, the mitha attar and the saffron milk. Stir once again. Serve it with Paratha or Pulao.
Wednesday 3 March 2021
Meat Loaf with Cheesy Mashed Potato and Corn
This dish is one of my personal favourite. Here I have used mutton minced... it’s easy to make and enjoy the dish for dinner at home.
Ingredients
300 grams of Mutton Minced
1 cup Bread Crumbs
1 cup Milk
1 Egg
1 small size Onion finely chopped
1 big size Potato boiled and mashed roughly
1/4 cup boiled Corn
1 to 2 Green Chillies chopped
2 to 3 Garlic Cloves chopped
Few Parsley leaves chopped
Salt and Pepper to taste
1/4 cup Cheddar Cheese grated
2 tbsp Tomato Ketchup
1 tbsp Worcestershire sauce
1/2 cup Cream
Method
Take a mixing bowl, add milk, salt, pepper and bread crumbs together and keep it aside for 10 to 15 minutes. Add the chopped onion, green chilli, parsley, garlic, egg and minced meat and mixed all the ingredients very well. Grease a bread loaf mould. Pour in the batter. Bake at 180 or 200 degrees celsius for 45 minutes in a preheated oven depending upon your oven temperature .Take a small bowl, mix in the tomato ketchup and Worcestershire sauce. Take out the bread loaf from the oven and apply the sauce on the top of the meatloaf. Bake for another 15 to 20 minutes. Remove the meatloaf from the oven and let it cool down.
Take the boiled potato , corn, cheese, cream, salt and pepper in a bowl and mix all the ingredients well.
To serve - Place some mixture of mashed potato and corn. Cut a portion of the meatloaf and place it over the mashed potato and corn. The dish is ready to be eaten.
Wednesday 11 November 2020
Mutton Rogan Josh
Rogan josh is a popular dish of Kashmir. This dish was introduced by Mughals influenced from Persian cuisine. Its made with mutton or lamb. There are various spices that are added to the dish for flavour and traditionally the colour of the dish came from ratan jot or mawal flower, but Kashmiri Chilli is now used for the colour too. There are different ways of preparing the dish, specifically 2 versions of the dish - Kashmiri pandit and the Muslim way.. I adapted the recipe from a Kashmiri friend Deepa Kaul channel DeeZ Culinary Delight the Kashmiri Pandit way of preparing where no onion and garlic are used.
We enjoyed this with steamed rice.
Ingredients
750 grams Mutton cut into pieces
2 Bay Leaves
2 Black Cardamom crushed
2 Green Cardamom crushed
1 small piece of Cinnamon crushed
3 Cloves crushed
1/2 tsp Cumin seeds crushed
A pinch of Asafoetida
Salt to taste
1/2 tsp Ginger powder
1 tsp Fennel seed powder
1 tsp Kashmiri Chilli powder
1/2 tsp Garam Masala powder
1/2 cup Curd beaten
4 to 6 tbsp Mustard Oil
Method
Take a pressure cooker, add oil and let the oil heat up. Reduce the flame and add the whole crushed spiced and bay leaves. Once the spices crackle, add the mutton pieces, stir and sauté the mutton for a minute add the asafoetida and continue to sauté until the mutton changes its colour and the juices dry up. Now add the salt, ginger powder, chilli powder and fennel powder. Stir and sauté for few seconds, add the curd and continue to sauté until the oil separates from the masala, add the Garam Masala powder, stir and cook for a minute. Add 1 cup water, stir and close the pressure cooker. Cook on a medium low flame until 3 to 4 whistles. Switch off the flame and let the pressure release. Open the lid and serve the Rogan Josh with Steamed Rice.
Tuesday 13 October 2020
Grilled Lebanese Chicken with Lebanese Potato Salad, Green Peas Hummus and Pita Bread
Saturday 15 August 2020
Grilled Pomfret served with Sautéed Vegetables - Mashed Potato and Butter Lemon Sauce
Tuesday 21 July 2020
Kerala Meal - Prawn Fry, Okra and Egg Curry, Cabbage and Carrot Thoran and Moru
Saturday 11 July 2020
Chaman Olu / Cottage Cheese and Potato
It’s a Kashmiri dish that is made with cottage cheese and potato. It’s served with rice. It’s a very simple dish, yet very delicious.
I have adapted the recipe from Ms. Purnima Kachru’s cook book.
We enjoyed the dish with hot steamed rice.
Ingredients
250 grams Cottage cheese cut into medium size cubes
1 big size Potato cut into thick roundels
4 Green chillies slit
1/2 tsp Turmeric Powder
1/2 tsp Ginger Powder
1 tsp Fennel seed Powder
1 pinch Asafoetida
Salt to taste
1 Black cardamom crushed
2 Cloves crushed
2 Green Cardamom crushed
1 1/2 tbsp Curd
1 1/2 tbsp Milk
1/2 cup Mustard Oil
1 tbsp Ghee
1 1/2 cup Water
Method
Take a wok, add mustard oil, heat the oil. Reduce the flame. Fry the cottage cheese until the edges are golden brown in colour. Take a pot, add water, add salt and turmeric powder. Add the fried cottage cheese into the water. Now fry the potato roundels and add the potato roundels into the water. Add ginger powder, fennel powder, asafoetida and black cardamom. Place the pot on the gas stove and cook the ingredients on medium heat until the water reduces into half. Beat the curd along with the milk. Pour the milk - curd into the pot, stir the gravy constantly and cook for 5 minutes. Remove the gravy from the flame. Take ghee in a pan, let it heat, add the green cardamom and cloves. Sauté and pour the ghee into the gravy. Add green chillies to garnish. Serve the dish with steamed rice.