Showing posts with label Dinner. Show all posts
Showing posts with label Dinner. Show all posts

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)



While driving towards the outskirts of Mumbai during the rainy season, we get to see land filled with water getting ready for the rice cultivation, small water streams and small water bodies flowing around.. there are lots of small fish and mud crabs that you get to see being sold by the locals which are freshly caught. They are great in taste. We managed to get  some mud crabs and cat fish. 
Here is a recipe of  Kakara Kosha. It’s a Bengali way of making crab Sukha..  
While cleaning the crabs, separate out the crab legs from the body, gently crush them. Keep the crab fat and eggs in separate bowl.    

Enjoy this dish with rice or paratha. 

Ingredients 
5 medium size Crabs cleaned 
Keep the crab fat / tomalley and crab eggs separately 
2 medium size Onions sliced 
1 big Tomato chopped 
5 to 6 Green Chilli crushed 
10 to 12 Garlic Cloves crushed 
1 medium piece of Ginger crushed 
2 Bay leaves 
1 Green Cardamom 
2 Cloves 
1 small piece of Cinnamon 
1 tsp Turmeric powder 
Salt to taste 
1 tsp Sugar 
1 tsp Cumin powder 
1 tsp Coriander powder 
1 tsp Kashmiri red chilli powder 
1/2 tsp Garam masala powder 
1 tsp Ghee
1/2 cup Mustard Oil 
1/2 cup Water 



Method
Add salt and little turmeric powder into the crabs and mix them. Take 1/4 cup of Mustard oil, let it heat, on a medium flame stir fry the crabs until it changes its colour. Remove and keep it aside, add the remaining oil in the same wok, add the cloves, cinnamon, cardamom and bay leaves, stir, add the sliced onions, sautĂ© the onions until translucent, in between add salt and sugar, continue to cook. Add the crushed ginger - garlic and chillies, stir and continue to cook for a minute, add the  chopped tomato, stir, add turmeric powder, cumin powder and coriander powder. Stir and continue to cook, add Kashmiri red chilli powder. Cover and cook, stirring occasionally until the oil release. Add the crab fat and crab eggs if any. Stir and cook for another minute. Add the water, let it simmer, add the crabs. Stir and continue to cook for 2 minutes. Add the ghee and garam masala. Let it cook for another minute. Once done switch off the flame. Enjoy the crab bhuna with rice or paratha. 

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. SautĂ© until the spices gives out a beautiful aroma.  Add the chopped onions. SautĂ© 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 sautĂ© the mutton for a minute add the asafoetida and continue to sautĂ© until the mutton changes its colour and the juices dry up. Now add the salt, ginger powder, chilli powder and fennel powder. Stir and sautĂ© for few seconds, add the curd and continue to sautĂ© 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




Lebanese cuisine is wholesome and healthy, it consists of vegetables, fruits, whole grains, nuts, pickled vegetables, fresh fish, meat and olive oil. Most of the fish and meat are grilled and fresh vegetables are eaten in the form of salads. Various types of dish, dips, salad, picked vegetables, fruits and desserts are served in small quantity at a time, it’s known as mezze. On a regular basis a family can make 3 to 4 dish for mezze, but for functions and occasions mezze can consist of more than 25 dishes... 
Information - Net source
We enjoyed some Lebanese dishes at home...

Grilled Lebanese Chicken 
 

Ingredients 
1 kg Whole Chicken 
Juice of 1 Lemon
2 tbsp Olive oil for marination + 1 tbsp Olive oil for grilling 
4 Garlic minced 
Salt to taste 
1/2 tsp Pepper powder 
1/2 tsp Cumin powder 
1/4 tsp Nutmeg powder
1/2 tsp Cinnamon powder 
1/4 tsp Cardamom powder 
1/2 tsp Chilli Flakes 
* 1/2 tsp Coriander powder 
2 Cloves ground
Method 
Take the whole chicken, apply all the above ingredients to the chicken and keep it aside for 4 to 5 hours to marinate. Take a pan, place the chicken and pour the remaining olive oil over the chicken. Grill the chicken in a preheated oven for 15 minutes at 200 degrees celsius on one side, remove the tray and turn the chicken, grill the chicken on the other side for another 15 to 20 minutes. Remove the grilled chicken and serve it with salad. 

Lebanese Potato Salad
  

Ingredients 
2 medium size Potatoes peeled and cut into small cubes 
Juice of  1/2 Lemon 
1 small Onion sliced 
2 tbsp chopped Mint leaves 
Salt to taste 
1/2 tsp Pepper powder 
1 tbsp Olive oil 

Method 
Boil the potato cubes. Once the potatoes are cooked, drain the water out and keep it aside for 10 to 15 minutes to cool it down. Take a mixing bowl, all the above ingredients and mix the ingredients well. Serve the salad immediately. 

Green Peas and Mint Hummus 
   

Ingredients 
* 1 cup Frozen Green Peas
1 tbsp Tahini 
1 Garlic Clove
1 tbsp chopped Mint leaves 
1 tbsp Lemon Juice 
Salt to taste 
1/4 tsp Pepper powder 
2 tbsp Olive Oil 

Method 
Thaw the green peas, keep a tsp of green peas aside. Take a food processor, add the green peas, garlic, salt, pepper powder, some chopped mint leaves, tahini, lime juice and 1 1/2 tbsp Olive oil. Blend the ingredients together into a smooth paste. Remove the paste into a bowl, drizzle the remaining olive oil, sprinkle some mint leaves and add some green peas over the hummus. 

Pita Bread 

Please click on the link below 

Saturday, 15 August 2020

Grilled Pomfret served with Sautéed Vegetables - Mashed Potato and Butter Lemon Sauce

 


We enjoy having continental dinner once in a while. Let’s see how it’s made.. 
Butter Lemon Sauce
Ingredients 
2 tbsp Flour
Salt to taste
1/2 tsp Pepper powder 
1/2 tsp dried Parsley 
Juice of 1/2 Lemon 
1 cup Milk
1 tbsp Butter 

Method 
Take a pan, add butter, let it melt, add flour, sautĂ© it for few seconds, add milk little at a time and keep on stirring so that no lump forms. As the sauce thickens, add salt, pepper and parsley. Switch off the flame. Let the sauce cool down. Add the lemon juice and stir. 

Mashed Potatoes 
Ingredients 
2 big size boiled potatoes mashed 
2 tbsp Fresh Cream
1 tsp Butter 
Salt to taste 
1/4 tsp Pepper powder 

Method 
Add all the above ingredients into a bowl and mix all the ingredients very well. 

SautĂ©ed Vegetables 
Ingredients 
4 to 5 medium size Cauliflower florets 
Few French Beans
1 medium size Carrots cut into thick strips
1 small size  Sweet Potato cut into thick strips 
Salt to taste 
1/2 tsp Pepper powder 
1 tbsp Butter 

Method 
Take a pot, add water and salt into the pot, add the vegetables, let the vegetables boil until it’s cooked, drain the water out, take a pan, add butter, let the butter melt. SautĂ© the vegetables for a minute, add pepper powder and switch off the flame. 

For the Grilled Pomfret 
Ingredients 
3 Whole cleaned Pomfrets 
Juice of 1/2 Lemon 
Salt to taste 
1 tsp Pepper powder 
1/2 tsp Garlic paste 
1 tbsp Butter or Olive Oil 

Method 
Marinate the fish with salt, pepper, garlic paste and lemon juice and keep it for 30 minutes. Take a grill pan, apply butter or oil on the grill pan, place the pomfrets. Cook the pomfrets until brown on both the sides. 

To Assemble - 
Take a plate. Place the grilled pomfret on the plate. Place some sautĂ©ed vegetables and some mashed potatoes. Pour the lemon butter sauce over the fish. Garnish with a piece of tomato and parsley.. 

Tuesday, 21 July 2020

Kerala Meal - Prawn Fry, Okra and Egg Curry, Cabbage and Carrot Thoran and Moru


I have been blessed with few good friends who are family to me more than friends.. These recipes have been shared by one such friend... who belongs from Kerala, and I thank my Almighty, who has always provided me the opportunity to make good food even though we are homebound đŸ™đŸŒ
One of the recipe - Okra and Egg curry is from her Aunty’s Kitchen. Here are the recipes that I made for one of our meal. Here I have adjusted the spices as per our taste.. 

Fried Prawns 


Ingredients 
1 bowl of cleaned and shelled Prawns 
1 small piece of Ginger crushed 
3 Garlic Cloves crushed
Few Curry Leaves 
1/2 tsp Pepper Powder 
Few Fenugreek seeds
Salt to taste 
1/2 tsp Turmeric powder 
1/2 tsp Red Chilli Powder 
1 tsp Vinegar 
Coconut Oil for shallow frying 

Method 
Take a bowl, add prawns, salt, turmeric, chilli powder, pepper powder, ginger - garlic and vinegar. Mix all the ingredients and marinated for an hour. Take a pan, add oil, add few fenugreek seeds, now add the prawns and fry until golden crispy fried. Add the curry leaves and switch off the flame. 


Vendakka Mutta Curry / Bhindi and Egg


Ingredients 
6 Eggs boiled with little salt and cut into halves 
200 gram Okra chopped into big pieces 
1 medium size Onion sliced 
3 Green Chillies slit
4 to 5 Garlic cut into big pieces 
Juice of 1/2 lime. 
Few Curry leaves 
1/2 tsp Mustard seeds
1/2 tsp Fennel seeds 
1/2 tsp Cumin seeds
2 Green Cardamom 
1 piece of Cinnamon 
Salt to taste 
1/2 tsp Coriander Powder
1/2 tsp Turmeric Powder
1/2 tsp Pepper Powder 
1/4 tsp Chilli Powder
2 cups of Diluted Coconut Milk 
1 cup of Undiluted Coconut Milk 
1 tsp Vinegar 
3 tbsp Coconut Oil 

Method 
Take 1 tbsp oil in a pan, heat it up, add the Okra and little salt. Cook the okra until it is light brown in colour. Add lime juice to the okra, stir and keep the okra aside. Take a pot, add 1 tbsp oil and once the oil is hot, add mustard seeds. SautĂ© the mustard seeds until it crackles, then add the onions and let cook for 2 minutes, add the green chillies and garlic. SautĂ© for another minute. Add the curry leaves. Continue to cook until it turns brown in colour. Remove all the masala and keep it aside. In the same pot, add the remaining 1 tbsp oil, reduce the heat, add the crushed fennel, cinnamon, jeera and cardamom, coriander powder, turmeric powder, pepper powder and chilli powder. SautĂ© for few seconds. Add diluted coconut milk, add little salt and boil the curry, as the curry begins to boil add the fried Okra.
Now place the egg pieces in the curry. Continue to cook, stir the curry gently, now add the thick coconut milk and add the fried masala and vinegar into the curry. Switch off the flame. 

Cabbage and Carrot Thoran 


Ingredients 
1 cup of Finely chopped Cabbage 
1 small Carrot finely chopped 
1 Onion chopped
2 Green Chillies slit
Few Curry Leaves
1/4 cup Grated Coconut 
Salt to taste
1 tsp Turmeric powder 
1 tsp Vinegar 
2 tbsp Coconut Oil 

Method 
Add coconut oil in a vessel, let the oil heat up, add mustard seeds and onion, stir fry until the onion pieces are translucent. Add grated coconut, green chillies, curry, salt and turmeric. Cook the masala until the oil release. Add the cabbage and carrot, cover the vessel and cook on a low flame, stirring it occasionally until the vegetables are cooked. Add the vinegar and switch off the flame. 

Moru Curry  / Curd Curry



This is the curd base curry from Kerala. There are many variations to this recipe.. in this recipe the curd is not cooked... there are many types of vegetables like ash gourd, bitter gourd, ridged gourd etc that can be boiled and added.. here I have used tomatoes. 

Ingredients 
2 medium size Tomatoes cut into cubes 
2 Green Chillies slit
1 small Onion chopped 
1 small pieces of Ginger finely chopped 
2 Garlic Cloves finely chopped 
Few Curry leaves 
1/4 tsp Cumin
1/4 tsp Mustard 
1/4 tsp Fenugreek 
1/4 tsp Carom seeds
1/4 tsp Fennel seeds
One Pinch Asafoetida 
1/2 tsp crushed Pepper Powder 
Salt to taste 
1 tsp Turmeric Powder 
1 cup Curd beaten
1 tsp Coconut oil 

Method 
Take a vessel, add coconut oil, heat the oil, add the whole spices, asafoetida, onion, ginger, garlic, green chillies, curry leaves, salt and turmeric. SautĂ© until the masala release the oil. Reduce the flame and add the tomatoes, cook for 2 minutes. Switch off the flame, add the masala to the curd and mix all the ingredients together. Add freshly ground pepper powder from top. 



 

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.

Tuesday, 7 July 2020

Baked Stuffed Eggplant with Chicken, Cheese and Veggies..


This dish is super delicious... 
Any vegetables like mushroom, zucchini, capsicum, tomato etc can be added... instead of chicken... prawns, sausage, bacon etc can be added... or make it only with vegetables... this dish can be eaten with bread or to make it a complete meal, cooked pasta can be added with the vegetables.. 



Ingredients 
1 big size Eggplant cut into half and scooped out the flesh from the center
4 Garlic cloves  finely chopped 
1/2 cup chopped Mix coloured Capsicum 
1 small Tomato chopped 
Scooped  Brinjal flesh
Some Olive slices  
1/2 cup small Chicken pieces 
Salt to taste 
1/2 tsp  Pepper powder
1/2 cup  Arrabbiata sauce or BĂ©chamel Sauce
1/4 cup Amul Cheddar Cheese cut into small cubes 
Some Amul Mozzarella Cheese pieces 
1 tsp Olive Oil

Method 
Once the flesh of the brinjal is scooped out, immediately apply olive oil and salt on the brinjal. Take the scooped  brinjal  and place them on a baking tray. Take a bowl, add garlic, capsicum, tomato,  olives, scooped brinjal flesh, chicken, cheese, salt, pepper and sauce of your choice. Mix all the ingredients together. Add this into the brinjal cavities. Add mozzarella cheese from top and bake the brinjals at 180 degrees celsius for 20 minutes in a preheated oven. Serve this with bread.

Saturday, 20 June 2020

Aslam’s Butter Cream Chicken


Few days back one of the foodie friend Rakesh Sharma ji had posted this fabulous recipe in a group. I was very tempted to make this recipe... and believe me this recipe is worth making.. 
Sharma ji had mentioned in his post that Aslam’s Butter Chicken is a very famous dish sold at Aslam Chicken near Jama Masjid, Old Delhi. 
This dish is very different in look and taste from the Punjabi butter chicken recipe. 
In the actual dish Aslam Chicken grills the marinated chicken pieces on a charcoal grill and then the main key ingredients other than the chicken is loads of Butter, fresh cream and curd. The spices that are used in the dish are a top secret. If you scroll the net, there are loads of videos that teaches us to make the Aslam Butter Cream Chicken, Since this recipe was tried and tasted, I preferred to adapt this recipe. 
It’s a very easy recipe... we can grill the chicken in an oven at home, or on a skillet. 
To get the smoky charcoal flavour, heat up the charcoal and place the hot charcoal on a small plate in between the marinated chicken, pour a tsp of ghee and cover the bowl for a minute - I have used this technique and this was not mentioned in the original recipe and it’s optional. 
 Then the chicken can be grilled and further method can be followed as per the recipe. I personally have not visited the restaurant and tasted the original dish, but this recipe indeed very delicious and my family loved the dish... I have added the Garam Masala powder which was not mentioned in Sharma ji’s recipe. Also I have reduced the quantity of the chicken, hence changed the quantity of the other ingredients and have added the butter as per my requirement. The original recipe calls for around 100 grams plus butter. The method follows the same.. 

For Marinating the Chicken 
Ingredients 
500 grams Chicken cut pieces 
1/2 cup of Hung Curd
1 tsp Ginger paste
1 1/2 tsp Garlic paste
1/2 to 1 tsp Chilli paste
Juice of 1 small size lime 
Salt to taste 
1/2 tsp Pepper Powder 
1/2 tsp Garam Masala powder 
1/2 tsp Kasuri Methi
1 tsp Cumin seed powder 
1 tbsp Amul Butter

Method 
Marinate the chicken pieces with all the above ingredients and keep the marinated chicken for 5 to 6 hours. We can use a hot burn charcoal to give a smoky flavour to the dish as mentioned in the description. 

To make the Butter Cream Chicken 
Ingredients 
Marinated Chicken
1/2 cup of Hung Curd 
1/4 cup of Fresh Cream
1/2 tsp Chaat Masala
1 tbsp Butter for Grilling 
4 tbsp and more Melted Butter

Method 
Preheat the oven at 180 degrees celsius. Take a baking tray. Take the marinated chicken and place the chicken pieces on the baking tray. Rub 1/2 tbsp of butter on the chicken pieces and turn the chicken pieces. Grill the chicken pieces at 180 celsius for 15 minutes. Remove the baking tray, apply the remaining 1/2 tbsp butter on the chicken pieces and turn the chicken pieces and continue to grill the chicken pieces at 200 degrees celsius for 15 minutes. Once done, the chicken pieces are golden brown, remove the chicken pieces from the baking tray. For the gravy, take a pan, add the remaining marinated juices into the pan. Let the water of the marinated juices reduce a bit, add the chicken pieces and coat the chicken pieces with the marinated juices. Switch off the flame. Transfer the chicken pieces into a serving bowl, now take a bowl, add the hung curd and the cream into the bowl and mix the ingredients together. Sprinkle the Chaat masala. Pour the curd and the cream over the chicken. Mix the ingredients together. Now pour the melted butter over the chicken. The chicken is supposed to be drenched in butter... but I used less butter for health reasons... Serve this unique butter chicken with rumali roti, sliced onion and lime.

Monday, 25 May 2020

Grilled Fish


Grilled fish can be eaten as one of the healthy starter or can be enjoyed for dinner with some salads. Grilled fish can be marinated in many ways. Boneless fish or slices of big fish can be used for grilling. Bhetki, Basa, Ghol etc can be used for grilling. 

Ingredients 
6 pieces of Ghol fish slices 
1/2 cup Hung Curd
3 tbsp Mayonnaise 
1 tsp Garlic paste 
Salt to taste
1 tsp Pepper Powder 
1 tsp Kashmiri Chilli powder
1 tsp Garam Masala powder 
1 tsp Cumin seed powder 
1 tbsp Besan / Chickpea flour 
1/2 tsp Carom seeds
1 tbsp Mustard Oil 

Method 


Marinate the fish with all the above ingredients well and keep it for an hour or two. Take a foil and spread it on a baking tray. Keep the fish slices on the foil. Add some of the marinade on the fish. Grill the fish in a preheated oven at 200 degrees celsius for 10 minutes. Remove the tray from the oven. Turn the fish gently and apply the remaining marinade on the fish, continue to grill for another 10 minutes. Remove the fish and serve the fish with green coriander chutney and spicy mango -  cucumber - tomato salad. 

Friday, 9 August 2019

Soya Ball Spaghetti


According to the net source, Spaghetti and meat ball was innovative in the 20th century by the Italian immigrants of New York. It’s an Italian-American dish. 
I have replaced the meat and used Soya Chunks. 



Boiled Spaghetti 
Ingredients 
Half Packet of Spaghetti 
Salt to taste

Method 
Cook the spaghetti in a pot of boiling salt water as per the instructions given on the packet. Drain the spaghetti and keep it aside. 

To make the Soya Balls 
Ingredients 
20 - 25 Soya Chunks boiled and water squeezed out
2 Bread pieces 
2 Garlic Cloves 
Salt to taste 
1 tsp Pepper powder 
1 tsp Dried Parsley
Oil to fry the Soya balls



Method
Add all the above ingredients into a grinder and grinder all the ingredients together into a fine paste. Roll out small lemon size balls.  Keep the soya balls for 15 minutes in the refrigerator.  Fry the soya balls until golden brown in colour. Remove the soya balls and keep the soya balls on a paper towel. 

To make the Sauce 
Ingredients 
2 big size Tomatoes blanched, peel the skin and chopped . 
2 Tomato purĂ©ed 
2 medium size Onion chopped 
2 tbsp chopped Garlic Cloves 
Salt to taste 
1 tbsp Sugar
1 tsp Black Pepper powder 
1 tsp Dried Basil 
1 Bay Leaf 
Fried Soya Balls
Boiled Spaghetti 
Grated Parmesan Cheese for garnish 
2 tbsp Olive Oil


Method 
Take a sauce pan, add the oil, let the oil heat up. Add the garlic, onion and bay leaf. SautĂ© the onion and garlic till translucent. Add the tomato purĂ©e, chopped tomatoes, sugar and salt. Stir for few seconds, add 1/2 cup water and cover the pan. Let it simmer for 20 minutes on a low flame. Remove the lid, stir,  add the pepper powder and dried basil. Stir it once more and let it simmer for another 10 minutes on a low flame. Switch off the flame and add the soya balls, stir the sauce once.


To serve the Soya Ball Spaghetti
Take a plate, add the boiled Spaghetti. Pour in the Sauce on the Spaghetti. Sprinkle the Parmesan Cheese and serve hot. 
    


Saturday, 22 December 2018

Shitkalin Niramish Tarkari


I absolutely love winters. The variety of fresh vegetables that you get to eat during winter is fabulous. I always love simple home cooked vegetables. One of the winter vegetable dish is  Niramish Tarkari - Vegetarian Sabji. The ground roasted masala that is added in this recipe is different. It enhances the flavour of of this dish. The vegetables cook in its own water. My Ma use to make this dish, this can be eaten with roti, chapatis or parathas. 

For the Roasted Powder 
Ingredients 
6 to 8 Black Pepper Corn
2 Green Cardamom 
2 Cloves 
1 small piece of Cinnamon 
2 Dried Red Chillies 
1 tsp Coriander Seeds
1 tsp Cumin Seeds 
1/2 tsp Fennel Seeds
1/4 tsp Fenugreek Seeds
Method 

Take a pan, add the pepper corn, cardomom, cloves, cinnamon, red chillies, coriander seeds, cumin seeds, fennel seeds and fenugreek seeds. Roast all the ingredients until you get some good aroma. Switch off the flame, let it cool. Add the ingredients in the grinder and grind the ingredients into a powder. Keep it aside. 


For the Vegetable
Ingredients 
1 big bowl of mix vegetables cut into cubes. 
1 Capsicum 
1 Carrot 
1 Sweet Potato
3 Cauliflower florets 
5 tbsp Green Peas
8 to 10 French Beans cut into medium size pieces 
1 Tomato chopped and keep it separate 
1 small piece of Ginger chopped 
2 Green Chillies cut into pieces 
2 Bay leaves 
1/4 tsp Cumin seeds
Roasted Masala Powder 
Salt to taste 
1 tsp Sugar 
1/2 tsp Turmeric powder 
2 tbsp Ghee


Method 
Take a wok, add ghee, let the ghee melt. Add the ginger, green chillies and bay leaves. Let it sautĂ© for few seconds. Add the cumin seeds, let the seeds crackle. Add the mix vegetables. stir, cover and let it cook on low flame for 2 minutes. Open the lid, add the tomato and stir for a minute. Add the sugar, salt, turmeric powder and the roasted powder. Stir and cover the wok and continue to cook on a low flame until the vegetables are done. Serve the vegetables with hot rotis, chapatis or parthas. 




Thursday, 13 December 2018

Murgir Jhol / Bengali Chicken Gravy


This dish is very commonly made in any Bengali home. The method may differ as per the house. This is how I make a quick chicken gravy at my place.  It can be enjoyed with hot steamed rice. 
Ingredients 
750 grams Chicken cut into pieces 
Ground paste made with 2 Onions, 6 Garlic Cloves, 1 small piece of Ginger and 2 Green Chillies 
1 medium Tomatoe chopped 
2 Big size Potatoes peeled and cut into big chunks 
2 Bay leaves 
2 Cloves 
2 Green Cardomom 
6 Pepper Corns
1 small piece of Cinnamon 
1 tsp Sugar 
1/2 tsp Turmeric powder 
1 tsp Cumin powder 
1/2 tsp Coriander powder 
1/4 tsp Bengali Garam masala - 1 Cloves, 1small piece of Cinnamon and 1 Green Cardomom ground 
4 tbsp Mustard Oil
1/2 tsp Ghee


Method 
Take a pressure pan. Add mustard oil, let it heat up. Reduce the flame. Add potatoes and fry them. Remove the potatoes and keep it aside. In the same oil add the bay leaves, cloves, cinnamon, cardamom, pepper corns and green chillies. Let it crackle. Add the ground paste, sautĂ© it for a minute. Add the sugar, salt, turmeric powder, cumin powder and coriander powder. Continue to sautĂ© for another minute. Add the chicken and continue to sautĂ© for another 2 minutes. Add the tomato and stir. Add 2 cups of water and cover the pan with the lid, let the gravy simmer for 5 minutes. Open the lid, add the potatoes. Now close the pressure pan lid and allow 3 to 4 whistles. Switch off the flame. Let pressure release. Open the lid. Drizzle the ghee and sprinkle the garam masala powder. Serve it hot with steamed rice. 





Saturday, 1 December 2018

Bhapa Dimmer Malai Curry (Steamed Egg Curry with Coconut Milk)


Malai Curry is an authentic Bengali delicacy and is made on occasions. It's a gravy dish. It’s made with big size prawns. Here I have twisted the recipe with steamed eggs. You can enjoy this dish with hot steaming rice. 

For Steamed Egg
Ingredients
8 Eggs 
1 Onion chopped 
1 Green chilli or as per your requirement chopped
1/2 tsp Ginger paste
Salt to taste
2 tbsp Milk
2 tbsp Coriander leaves chopped 


Method
Break the eggs in a bowl. Add the salt, onions, green chilli, ginger, coriander and milk. Beat the eggs. Grease a plate or idli moulds. Pour the beaten egg on the plate or in idli moulds. Steam the beaten egg. Once done cool it down and cut the steamed egg into cubes, if you have steamed it in a plate or remove the dim bhapa from the idli moulds. Keep it aside while making the gravy. 

For the Gravy
Ingredients 
Dim Bhapa
1 big size Onion paste
1 big size Tomato paste
1 tbsp Garlic - Ginger paste 
2 Green Chillies slit
1/4 tsp Garam Masala powder
1/2 tsp Turmeric powder 
1/2 tsp Chilli powder 
3/4 tsp Cumin powder 
1 tsp Sugar 
Salt to taste
2 Cloves 
2 Green Cardamom 
1 small piece of Cinnamon 
2 Bay leaves
1 Dabur Coconut Milk pack
1/4 cup Mustard Oil 
1 tsp Ghee

Method 
Take oil in a wok, heat it up to a smoking point. Reduce the flame. Add the bay leaves, cinnamon, cloves, cardamom. Let it crackle. Add the ginger - garlic paste, stir for a minute. Add the onion paste, continue to stir, add the green chillies, continue to sautĂ©, add the sugar and salt. SautĂ© the onion till it changes it's colour. Add the tomato paste, stir and add the turmeric powder, chilli powder and cumin powder.  Continue to sautĂ© till the oil releases from the paste. Adjust and add water as per your requirement for the gravy, as I wanted thin gravy, I added 2 cups of water and stirred it. Let the gravy simmer for 2 minutes. Add the dim bhapa and cover the wok. Cook it for 2 minute. Remove the lid. Add the coconut milk, stir and cover the wok and let it simmer for 5 minutes. Remove the lid. Add the  ghee and sprinkle the garam masala powder. Switch of the flame. Serve the Bhapa Dimmer Malai Curry with hot steaming rice.

Saturday, 30 June 2018

Macher Kochuri


Since it is rainy season .... normally we feel like having fried stuff... and we associate fried dishes with this season... it was long in my bucket list to make Macher Kochuri... In Bengal since fish is the staple food.. we make various types of dishes with fish. My Ma use to make this... but since she is no more... I am making this after many years.. Here I have just rolled the dough and made simple kachoris, but my mother use to make 2 small disc out of the dough balls, then place the stuffing in the center of one disc. Then take the other rolled disc and place it over the other rolled disc. Then curl the edges of the disc, sealing both the disc together and then deep fry it. You can use prawns for stuffing too .... 


For the Stuffing
Ingredients 
  • 250 grams of Rohu / Bhetki Fish -  Boil the fish with little salt, debone the fish and mash the  fish....
  • 2 medium size Onion chopped 
  • 5 Garlic Cloves minced 
  • 1 inch Ginger minced
  • 2 Green Chillies minced 
  • 1 Bay leaf
  • 1/2 tsp Cumin seeds
  • 1/2 tsp Bengali Garam Masala powder 
  • 1/2 tsp Turmeric powder
  • 1/2 tsp Red Chilli powder
  • Salt to taste 
  • 1/4 tsp Sugar
  • 2 tbsp Mustard Oil

Method 
Take oil in a pan, heat the oil. Add the cumin seeds and bay leaf. Let the cumin seeds crackle. Add the onions, garlic, ginger and green chillies. Stir and cook for a minute. Add the sugar and continue to cook till the onions have become light brown in colour. Add the fish, salt, turmeric powder and chilli powder. Stir and cook for 2 minutes. Add the garam masala powder and stir for few more seconds. Switch off the flame. Let the stuffing cool down. 

For the Kochuri
Ingredients 
  • 3 cups All Purpose Flour / Maida
  • Salt to taste 
  • 3 tbps Ghee
  • Stuffing 
  • Oil for deep Frying 

Method 
To make the dough for the Kochuri, take all purpose flour in a bowl. Add salt and ghee. Rub and mix the flour together. Add little water at a time and make a semi hard dough. Knead it well. Cover and let it rest for 15 minutes. Divide the dough into big lime sized balls. With the help of your palms flatten the dough and create a cavity in between the center of the dough. Add 1 tbsp of the stuffing in between the cavity.  Seal the sides of the dough together, make a ball and roll the ball into a medium size round disc. Heat oil in a wok, deep fry the kachoris one at a time. Once done remove the Kochuris on a paper towel. Serve it hot with aloor tarkari or enjoy it just like that...