Bengali Bhuna Chicken...

Ingredients:

Chicken , cut in pieces ( 1 kg )
Onion sliced 3-4 medium
Potato 2
Ginger paste 2 tsp
Garlic paste 2 tsp
Cumin Pwd 1tsp
Coriander Pwd 1 tsp
black Pepper pwd 1/2tsp
Turmeric Pwd 1 1/2 tsp
Red Chilli Pwd 2tsp
Garam Masala Pwd 1/2 tsp
Salt to taste
Oil

For Tempering :

Panchforon 1tsp
cardamom 2-3
Clove 3-4
Cinnamon 2sticks

Procedure:

Heat oil  in a pan add potato pieces sprinkle some turmeric pwd, salt and fry potato gets light golden brown, transfer to a plate and keep aside.

In a wok heat oil add  Panchforon clove cinnamon cardamom and allow to splutter.

Add sliced onion cook till transparent.

Add  ginger garlic pst ,red chilli, cumin, coriander and turmeric powder, mix  everything well and cook for 2-3 minutes.Fry well adding water little by little .

Now add Chicken Potatoes salt, and cook until gravy starts to leave oil.

Add 1/2 cup of warm water water and cover the lid . Cook on low-medium flame for at least 20 minutes . The chicken will release water . Let the chicken to be cooked in it’s own water 

After 20 minutes open the lid and check the meat n Potato is cooked or not .When the gravy thickens  sprinkle some garam masala Pepper pwd  on it.

Serve warm with rice,  or roti.

Indian Style French Toast...

Ingredients :

Eggs - 4 (beaten)
Milk - 2tbsp 
onions - 2 (chopped)
Green chilies - 2 (chopped)
Tomato - 1 (chopped)
Green bell pepper or capsicum - 1 (chopped)
Coriander leaves - 1 tbsp
Red chilli powder - 1/4tsp
Turmeric 1/4 tsp
Chaat masala - ½tsp 
Bread - 6 slices
Salt - as per taste 
Sugar 1/4 tsp
Oil

Procedure :

1. Break the eggs in a big mixing bowl. Add milk to it and beat the mixture properly.

2. When the mixture becomes frothy, add the powdered spices sugar and salt to this mixture.

3. Beat for at least 2-3 minutes because the spices tend to form clumps.

4. Now add all the chopped spices and vegetables namely green chillies, onions, tomatoes and capsicum to the egg mixture.

5. Heat the pan on a medium flame and add oil on it.

6. Soak the bread slices in the egg mixture.

7. Place the bread slices in the pan. Pour some of the mixture along with the solid ingredients on the bread.

8. Fry both sides of the bread in the similar way. Serve the Indian style French toast hot with tomato ketchup.

Achari Prawn...

Achari Prawn...

Ingredients :

Prawn 12-15
Curd 1 cup
Mustard oil
Turmeric pwd 1 tsp
Red chilli pwd 1tsp
Onion pst 1 tbsp
Ginger Garlic Pst 1 tbsp
Salt
Sugar
Green Chilli 5-6
Spicy Mango Pickle 1 tbsp

Procedure:

Marinate Prawns with beaten sour curd,turmeric, red chili pwd ,salt. Leave it covered for 1 hour.

In a pan heat oil add only prawns, fry it for 1 mins and take it out.

In a same oil add Onion pst and fry till golden brown. Add ginger garlic pst and stir fry for 1 mins.

Now add beaten sour curd mixture n spicy mango pickle.

Then add prawns ,green chilies and cook on low medium flame for 10-12 mins. Check seasoning, accordingly afd salt n sugar.

Switch off the flame. Serve with steamed rice.

আচারি চিংড়ি

আচারি চিংড়ি...

রেসিপি : আলপনা  হাবিব 

উপকরণ :

চিংড়ি  মাছ ১২-১৫

টক  দই ১ কাপ

সরষের তেল

হলুদ  গুড়া  ১ চা চামচ

লংকা  গুড়া  ১ চা চামচ

পেয়াজ  বাটা  ১ চামচ

আদা রশুন  বাটা  ১ চামচ

লবন

চিনি

কাঁচা লংকা  ৫-৬

ঝাল আচার ১ চামচ

প্রণালী :

একটি  পাত্রে  টক  দই  ভালো  করে ফেটিয়ে  তার  মধ্যে হলুদ গুড়া  লংকা  গুড়া  লবন দিয়ে মাখিয়ে চিংড়ি  মাছ গুলো  দিয়ে ১ ঘণ্টা  ম্যারিনেট করে রাখতে হবে।

প্যানে সরষের তেল গরম করে শুধু  মাত্র  চিংড়ি  গুলো  সামান্য  ভেজে  তুলে  রাখতে হবে।

আবার তেল গরম করে  পেয়াজ বাটা  আদা রশুন  বাটা  দিয়ে কষিয়ে  দইএর মিশ্রণ  আচার লবন চিংড়ি  মাছ  চিনি  দিয়ে নেড়ে ১০-১২ মিনিট  ধিমে  আচে ঢাকা দিয়ে রান্না করলেই তৈরি আচারি  চিংড়ি।

West bengal Style Egg Roll...

Ingredients:

For Paratha:

300 grm all-purpose flour
1 tsp. salt
1/2 tsp sugar
4tbsp vegetable oil 
1 cup warm water
Baking soda a pinch

For egg roll :

Egg 1 per paratha
Salt
Sugar
White oil 1tsp per paratha

**Other ingredients **

Tomato Ketchup 2 tbsp
Onion sliced 1 tbsp
Capsicum sliced 1 tbsp
Cucumber sliced 2 tbsp
Finely chopped green chilies 1/4 tsp
Chat masala
Salt

Procedure:

Take a wide bowl. Add flour to it.
Add suger water salt baking soda and knead gently.

Add little flour while kneading if required.Add oil ( 2-3 tbsp) oil and knead for about 20 mins. Once the dough is flexible and soft keep covered for 30 mins.

Now make equal sized balls out of it.
On a lightly floured surface roll out each ball into a round paratha.

Crack an egg in a bowl sprinkle salt n sugar and beat lightly with fork. Set aside for later use.

Heat oil in a pan and grease the pan well with spatula. Once pan id hot add one paratha on the pan and cook paratha by pressing gently with spatula. After 1 mins flip the paratha.

Now pour the lightly beaten egg on paratha and spread gently with the spatul to cover the paratha completely. Allow to cook egg for 2 mins and flip gently to cook for another 1-2 mins. Once done flip for one ladt time and remove from flame.

Transfer to a plate.

Chop the vegetables into thin juliennes and transfer to a bowl.

Place an egg roll on a plate with the egg side facing up. Spread 1 tbsp tomato ketchup.

Place shredded capsicum cucumber chopped green chilies and sliced Onion on it. Sprinkle some chat masala over the vegetables. Roll the Paratha firmly. And wrap one half of the roll with tissue paper. Fold the bottom part of the  tissue paper inside the roll.

Prawn Malaikari...

Ingredients:

Prawns 500 gram
Onion 3 tbsp
Ginger Pst 1 tsp
Garlic Pst 1 tsp
Turmeric Pwd 1 tsp
Red Chilli Pwd 1/2 tsp
Garam Masala Pwd 1/2 tso
Thick Coconut milk 1 cup
Oil
Salt
Sugar

 Green chilli 2-3

Whole Cardamom 3-4

Cinnamon 2-3
Cloves 3-4
Bayleaf 1

Procedure:

Wash clean and devein the prawns but keep the shell on tail. Smear salt and turmeric pwd on prawns and keep aside for 10 mint.
Now heat the pan n fry the prawns for a minute on high heat or they change color to pink. Do not over cook the prawns or they will turn hard. Take out the prawn and keep aside.

In the same pan add some oil. As the oil heats up add lightly crushed cardamom cinnamon cloves and the whole bay leaf. Cook till the spices release some aroma add the onion pst. Cook on medium heat for 3-4 mint. Then add ginger garlic pst and again fry for 2-3 mint till the raw smell is gone.

Add turmeric and red chilli pwd . Mix well. 

Now add coconut milk. Mix and check seasoning. Add 2-3 slited green chilies. Cook on medium flame for 4-5 min.

As the gravy boils add the fried prawns. Mix and cover. Cook on low medium flame for 5 min. Check seasoning ,accordingly add salt and sugar.

Switch off the flame. Add garam masala pwd, close the lid immediately. let it stand for 5-8 min before serving. 

Prawn Papaya Curry...

Prawn Papaya Curry...

Ingredients: 

• Papaya- 500 grm
• Prawn - Medium size 10-12 pieces/Small 18 pieces
• Potato (Big) - 1 big cut into medium pieces...
• Onion - 1 medium Paste
• Ginger & Garlic Paste - 2 tsp
• Green chili - 1 tbso
• Red Chilli Powder - As per taste
• Cumin Powder - 1 tsp
• Turmeric powder – 2 tsp
• Bay Leaves - 1 Big
• Whole red chillies- 2 pieces
• Garam Masala Powder - 1/2 tsp
• Mustard oil
• Salt - As per taste
• Sugar - As per taste
• Ghee- 2 tbsp

Procedure:

First peel Papaya and cut into small pieces. Wash Papaya and keep aside.
Clean the prawns and marinate with turmeric and salt and keep aside.Now heat oil in a wok and fry prawns and potatoes (separate) and keep in a bowl and in the same oil fry Papaya for 3minutes and keep it aside.
Now again heat oil in a wok and add bay leaf and whole red chili and fry for a while.
Then add paste onion and fry till golden brown. Add ginger garlic paste and stir fry for 5 minutes. Add turmeric,  cumin ,Green chili and red chili powder and again fry with 1 tea spoon of water. Fry the masala very well till oil separates from the masala. Add salt to taste and some sugar to it.
Add Papaya and mix the masala with them and cover the pan to soften the Papaya for 4-5 minutes. Now open the lid and fried prawns, potatoes and fry to mix the masala with them. After 5 minutes add 1cups of warm water to the mixture and cover the curry and simmer the heat to cook the very well.
When Papaya and potatoes are well cooked pour the curry in a big serving bowl and sprinkle some Garam Masala powder and ghee . Serve the curry with steamed rice.

Rose Flavored Kachagolla...

Rose Flavored Kachagolla...

Ingredients:

Full Cream Milk 2 ltr

Lime juice 1/2 cup

Sugar 3/4 cup or as per your taste

Cardamom powde 1/2 teaspoon

Rose water few drops

Almond

Process:

First you need to make the cottage cheese.

And stain this cottage cheese properly on a maslin/cotton cloth. Run fresh water on it for 5 minutes, as the line flavor gets out of the cottage cheese.

Tie the loose ends of the cloth and hang to drain all the water. Do this for 40 mnt..

After that take this cheese in a flat plate. And start kneading with the heal of your palm. Once the cheese becomes smooth (approx 5 minutes) add the sugar .

Mix sugar with cottage cheese and smash until it becomes smooth and creamy.Mix cardamom powder and rose water.

Shape it as round balls and finally garnish with chopped almond...

Bombay Chicken Biryani...

Ingredients:
Chicken 500 gram
750 grm basmati rice soaked for 30 mnt before boiling
4 Onion thinly sliced
4-5 tomatoes (3chopped n 2 sliced into rings)
Lime 2 slice into rings
Lime juice 2-3 tbsp
Potatoes 4 peel n cut into large pieces
Green chillis 6
Red chilli pwd 1tbsp
Yellow food color 1/4 tsp
Bay leaf 2
Hot milk 5_6 tbsp
Ghee
Oil
Salt
Kewra essence 1tbsp
Bombay Biryani Masala Ingredients:
Bayleaf 1large
Saunf 1 1/2tbsp
Star anise 2
Green cardamom 6
Black cardamom 2
Black pepper corns 8-10
Cinnamon stick 1 large
Clove 5-6
Jeera 1tsp
Nutmeg n mace 1/2 tsp
Combine all d ingredients in a spice blender in to a powder.
Procedure :
Combine chicken with yogurt ginger garlic pst red chilli pwd salt and green chillis.
Meanwhile mix together yellow food color cardamom pwd 4-5 tbsp milk
In a small bowl.Mix well and set aside for half n hour.
Take a large pan and bring the water to boil.add  3-4 tsp salt along wd lime juice n bay leaf.When the rice is half done drain in a stainer.
Peel n cut potatoes in halves.Fry the potatoes.Soak in a pinch of yellow food color in two tbsp of water.
Heat oil in a pan and fry onions till golden brown.Move half of it to absorbent paper.
To the remaining half in the pan add the matinated chicken n potatoes.
Add chopped tomato stir it nicely, cover d pan and let it Cook on low heat till the chicken gets done.
Once the chicken gets done add bombay biryani masala. Now turn off d flame.
Put a little ghee in d base of handi and make a layer of half d rice. Then put a layer of d prepared curry. Spread the lemon slices beresta tomato slices chopped fresh mint n coriander leaves and cover with a second layer of rice.pour yellow colored milk on the top of it. Now again spred lemon n tomato slices coriander n mint leaves.
Cover tightly n transfer the Handi to a hot Tava (flat Pan) to prevent the biryani from sticking to the bottom. Cook on high flame for 5 mnts then let it cook on very low heat for 20-30 mnts.
When done drizzle some kewra essence on top.
To serve, gently stir d rice and dish out into the serving dish ,along wd some salad n raita.

Dimer Dalna

Ingredients:

6 - Eggs

3 Medium - Potato

2 Medium - Onion

2 Medium - Tomato

3  Green Chilies

1 tsp Garlic Pst

1 tsp Ginger Pst

1 tsp - Red Chili Powder

1 tsp Coriender pwd

1 1/2 tsp - Turmeric Powder

1/2 tsp Cumin seed 

Oil

Salt

Panchforon 1 tbsp to roast and grind

Procedure :

Heat a pan and dry roast  Panchforon til light brown and aromatic, allow to cool and grind in to coarse powder.

 Boil eggs, remove shell and make 5-6 slits in each egg.Sprinkle salt, chilli pwd and turmeric and keep aside.

Heat oil  in a pan fry egg until golden brown in almost all sides and keep aside

Now add potato pieces sprinkle some turmeric pwd, salt and fry potato gets light golden brown, transfer to a plate and keep aside.

Peel and slice one onion, rest of Onion make pst . Keep it aside.

Chop tomato in chunks and grind, keep aside.

In a wok heat oil add  cumin seeds and allow to splutter.

Add chopped onion cook till transparent.Now add onion paste and cook for 5 minutes in medium heat or until onion starts to leave oil.

Add  ginger garlic pst ,red chilli, coriander and turmeric powder, mix and add tomato pst mix everything well and cook for 5-6 minutes.

Now add salt,  1/2 tbsp of panch phoran powder we prepared, mix and cook for 2 mins in slow flame.cook until gravy starts to leave oil.

Add potatoes,green Chilies and mix well.Now add warm water and bring it to good boil, now add boiled eggs and stir gently cook in medium flame for 8-10 mins.

Now Add  1/2 tbsp of panch phoran powder we prepared, mix and off flame.

Serve hot with rice. 

Rajbhog

#RajBhog...

Ingredients
For the Paneer/Chhana/cottage cheese :
Full Fat Milk - 6 cups
Vinegar + Water - 1/3 cup+3 tablespoons
Kesar Or Saffron - 1/2 teaspoon soaked in 3 tablespoons of warm milk
Rava/Sooji/Semolina - 2 tablespoons
Sugar Pwd - 2 tablespoons

For stuffing :

Mawa : 1/3 cup
Saffron :  a pinch soaked in 1 tbsp warm milk
Green cardamom Pwd 1/4 tsp
Pistachio or Almond chopped 1tsp

For Sugar Syrup :
1 1/2 cup Sugar
Water - 4 1/2 cups
Green Cardamom Pods - 4 to 5
Saffron threads - few

Procedure:

First make the Chhana or Paneer or Cottage Cheese:

Take a pan add little water in it and then add the milk, place the pan on oven and bring the milk to boil.

When the milk will start boiling add vinegar + water to the milk. Do not add all the vinegar + water at a time.

Add little by little and when all the vinegar + water will be added, turn off the oven and set aside the pan for 10 minutes for curdle all the milk (do not stir the milk after adding vinegar + water, the cottage cheese will be harder).

After 10 minutes take a cheese cloth on a large strainer and strain all the excess water of the Cottage Cheese.

Making The Cheese Balls:

Take the strainer under the tap and run cold water to remove the sourness of the cottage cheese. Squeeze the cheese cloth to remove excess water and hang the cheese cloth from the kitchen tap along with the cottage cheese to remove any excess water is left inside the cottage cheese for 1 1/2 hours.

Take a large mouth pan and add 1 1/2 cup of sugar and 4 1/2 cups of water in it and add the cardamom pods and place on oven to boil the mixture.

After 1 1/2hours take the cheese cloth and squeeze to remove if any water was left inside the chhana. Now take a plate or bowl and mash the chhana with your palm.

Mash the cottage cheese to make it smooth for at least 15-20 minutes. Now add the Saffron soaked milk and add little at a time.

Add few drops and mix with the Cottage cheese. In this way add all the Saffron soaked milk to the cottage cheese and mix well.

Now add the Semolina and 2 tablespoons of Sugar and mix again. Now start rubbing the cottage cheese with your Palm for 10 minutes.

After 10 minutes make small balls from the Chhana dough. I made 12 balls from the dough.

Now mix all the ingredients for the stuffing.

Divided the stuffing into 12 balls.

Stuff the cheese balls with the stuffing.

Make smooth round balls.

When the Sugar syrup will start boiling add the cottage cheese/Chhana/Paneer balls to the Syrup and cover the Pan and boil for 10 minutes on medium heat. After 10 minutes open the lid , sprinkle some cold water and turn the RajBhogs and cover again and boil for another 5 minutes.

After 5 minutes turn off the oven and keep aside the pan to cool down. When they are cold enough place then inside the refrigerator and serve chilled.

রাজভোগ...

উপকরণ:

ছানা তৈরির জন্য :
দুধ  ৬ কাপ
ভিনিগার + জল ১/৩ কাপ+৩ চামচ
কেশর - উষ্ণ দুধে ভেজানো ১/২ চা চামচ
সুজি - ২ চামচ
চিনি - ২ চামচ

পুরের জন্য উপকরণ :

মাওয়া ১/৩ কাপ
কেশর সামান্য উষ্ণ গরম দুধে ভেজানো
সবুজ এলাচ গুঁড়ো ১/৪ চা চামচ
পেস্তা / আমন্ড বাদাম গুঁড়ো ১ চা চামচ

চিনির সিরার জন্য উপকরণ :

১ ১/২ কাপ চিনি
৪ ১/২ কাপ জল
এলাচ দানা ৪-৫
কেশর সামান্য

প্রনালী :

প্রথমে ছানা তৈরি করুন।একটি পাত্রে সামান্য জল দিন তারপর দুধ দিয়ে ফুটতে দিন।দুধ ফুটে উঠলে ভিনিগার+জল আস্তে আস্তে  দিন । এরপর প্যান টি ওভেন থেকে নামিয়ে রাখুন ১০ মিনিট।এইসময় নাড়বেন না কারণ ছানা শক্ত হয়ে যায়।

১০ মিনিট পর ছানা ঝরানো কাপড়ে ছানা রেখে ঠান্ডা জলে ভালো করে ধুয়ে নিন। কাপড়টি বেঁধে অতিরিক্ত জল হাতের সাহায্যে চেঁপে চেঁপে বের করে ১ ১/২ ঘন্টা জল ঝড়ানোর জন্য ঝুলিয়ে রাখুন।

এইসময় সিরা তৈরি করুন। মাঝারি আঁচে হতে দিন।

১ ১/২ ঘন্টা পরে ছানা প্লেটে নিয়ে হাতের তালুর সাহায্যে মাখুন। ২০ মিনিট মতো করলে ছানা একেবারে মসৃন হবে। এবার সামান্য করে কেশর ভেজানো দুধ দিন এবং ভালো করে ছানার সাথে মেশান।

সবশেষে চিনি গুঁড়ো ও সুজি দিয়ে আরো ১০ মিনিট হাতের তালুর সাহায্যে মাখুন।
১২টি মতো ছানার বল তৈরি করুন।

পুরের জন্য সব উপকরণ ভালো করে মিশিয়ে ১২টি ছোটো বল তৈরি করুন।

ছানার বল হাতের তালুতে নিয়ে সামান্য চ্যাপ্টা করে তার ভিতর পুরের বল দিয়ে মুড়ে  মসৃন বল তৈরি করুন। একইভাবে সব গুলো বল তৈরি করুন।

সিরা ফুটে উঠলে বল গুলো দিয়ে দিন।মাঝারি আঁচে ঢাকা দিয়ে ১০ মিনিট রাখুন।

১০ মিনিট পর ঢাকা সরিয়ে সামান্য ঠান্ডা জল ছড়িয়ে রাজভোগ গুলো উল্টে দিন।
আবার ঢাকা দিয়ে আরো ৫ মিনিট রাখুন।
৫মিনিট পর গ্যাস ওভেন বন্ধ করে পাত্রটি নামিয়ে একটা জায়গায় রাখুন। যখন দেখবেন একেবারে ঠান্ডা হয়ে গেছে আপনি ফ্রিজারে রেখে পরিবেশন করতে পারেন বা গরম গরম বেশ ভালো লাগে।

Bhindi WD Raw Mango (কাঁচা আম)

Inspiration : Ruchi Airen

Ingredients :

Bhindi 2O
Potato 1
Grated Raw Mango 1/2 cup
Onion 1
Red chilli pwd 1tsp
Turmeric Pwd 1tsp
Panchforong 1tsp
Dry Red Chilli 2
oil
Salt
Saunf 1/2 tsp

Procedure :

Heat oil (I used a mix of canola oil & mustard oil).
Add 2 Red Chilli, a 1 tsp of panch phoran and let the seeds splutter.

Now add 1 medium size thinly sliced onion (optional), along with about 3 cups of thickly sliced bhindi n Potato.

Cook for 3-4 minutes on medium high heat.

Reduce heat to medium low, sprinkle salt and red chilli powder, turmeric pwd .Now add 1\2 cup
Finely grated mango and cook till bhindi is almost done.

Increase heat to medium high and cook, tossing gently to ensure even cooking.

Towards the end…add 1/2 tsp coarsely pounded saunf.

Cook till all liquid dries and the masala becomes golden brown!

Serve this delicious tangy bhindi with accompaniments of Dal-Roti-Rice.

Murg Irani...

Murg Irani (wd Alu :P ) ...

RCP BY : Shireen

Ingredients :

Chicken 1 kg (12 pieces)
Salt to taste
Lemon juice 2 tbsp
Ginger garlic paste 1 tbsp
Oil ½ cup
Yogurt 1 cup (whipped)
Cream ½ cup
Black pepper powder 1 tsp (grinded0
Onion brown ½ cup (grinded)
Green cardamom ½ tsp (grinded)
Almonds 2 tbsp (grinded)
Kewra few drops
Saffron ¼ tsp
Potato (optional)

Procedure :
Heat oil in a pot. Fry onions until brown, Take them out on a paper towel and set aside.

Marinate chicken with salt, lemon juice and ginger garlic paste for 30 minutes.

Heat oil and add marinated chicken.
Fry for 10 minutes.

Add yogurt, cream, salt and black pepper cover and cook till chicken tender.

Lastly add brown onion, green cardamom, almonds, kewra and saffron.

Leave it on simmer for 5 minutes.

Remove and serve hot wd butter rice n Naan...

মুর্গ ইরানী...

উপকরণ :
মুরগি ১ কেজি
লবন
লেবুর রস ২ চামচ
আদা রশুন পেস্ট ১ চামচ
তেল ১/২ কাপ
টক দই ১ কাপ
ক্রিম ১/২ কাপ
গোল মরিচ গুঁড়ো ১ চা চামচ
বেরেস্তা পেস্ট ১/২ কাপ
এলাচ গুঁড়ো ১/২ চা চামচ
আমন্ড পেস্ট ২ চামচ
কেওড়া জল সামান্য
জাফরান ১/৪ চা চামচ
আলু (আলু এই রেসিপি টে থাকেনা কিন্তু আমি একটু দিয়েছি :p )

প্রণালী:
বেরেস্তা তৈরী করে পেস্ট করে নিন।

চিকেন লবন লেবুর রস এবং অদা রশুন পেস্ট দিয়ে ৩০ মিনিট ম্যারিনেট করুন।

কড়াইয়ে তেল গরম করে ম্যারিনেটেড চিকেন দিয়ে ১০ মিনিট কষুন।

এরপর একে একে দই ক্রিম লবন গোলমরিচ গুঁড়ো দিয়ে ঢাকা দিয়ে রান্না করুন।

চিকেন সেদ্ধ হলে সবশেষে বেরেস্তা পেস্ট এলাচ গুঁড়ো আমন্ড জাফরান ও কেওড়া জল দিন।

ঢাকা দিয়ে কম আঁচে 5 মিনিট রান্না করুন।

নান বা বাটার রাইস এর সাথে পরিবেশন করুন।

Zafrani Murg...

Zafrani Murg...

INGREDIENTS:

Chicken 600grm
250g onions, finely sliced
ginger garlic pst 1tbsp
pinch of saffron threads, soaked in 2 tsp hot water
½ tsp ground cinnamon
1 tsp ground cardamom
1  tbsp ground coriander
1 tbsp red chilli powder
50grm full-fat yoghurt
Oil+ghee
Salt
Sugar

Procedure:

Melt the ghee+oil in a large pan set over medium heat, add the onions, and fry until golden brown. Remove from the pan and set aside.

In the same pan, fry the puréed ginger and garlic for 1 minute, then add the saffron and its liquid, the ground spices, and the yoghurt. Stir well and continue to cook until oil appears on the surface.

Add the chicken pieces, stir, and fry until half-cooked.

Purée the reserved  fried onions, add to the chicken, then season, mix well, and cook, covered, until the chicken is cooked and tender.

Check seasoning and serve hot, with rice or roti.

Panchmel Daal

Ingredients :

1/4 cup toor dal
1/4 cup chana dal (Split Bengal gram)
1/4 cup moong dal (whole, green mung beans)
1/4 cup urad dal (skinned black gram)
1/4 cup masoor dal (whole ones but I used the skinned, split ones)
1 small onion chopped ( optional)
1 medium tomato chopped
1/2 tsp turmeric powder
1 tsp cumin seeds
Asafoetida (a pinch)
1 tsp ginger - green chili paste (I used grated ginger and green chillies)
2 tomatoes
1/2 tsp turmeric pwd
1/2 tsp cumin powder
1/2 tsp coriander powder
Chili powder (to taste)
Salt to taste
1/2 tsp garam masala

For Tadka :

For the tadka:
1 tbsp ghee 
a pinch of hing/asafoetida
1/2 tsp jeera/cumin seeds
3-4 cloves
1 dried red chilli, lightly crushed
1/2 tsp grated ginger
1-2 chopped green chillies

Procedure :

Soak dals in hot water for about an hour. Wash and drain.
In a pressure cooker, heat oil. Fry onions until golden. Stir in the tomatoes and saute for 2-3 minutes or until slightly mushy.

Add the powders and the soaked dals. Mix well and stir in 3 cups of water. Cover and cook until soft.

Heat oil in a pan and add hing and then the cumin seeds. Once they get darker, add cloves, red chilies, ginger and green chillies. Saute for a few seconds.
Pour this tadka to the cooked dal.

Add garam masala powder at the end and mix well.

Borboti Begun Alu Borar chorchori...

Ingredients :

250 grams long yard beans,(borboti) ends chopped off and cut into roughly two inch pieces .
2 medium size potatoes, cut in cubes 
 squash 
1 eggplant dice
3-4 green chilies, broken from the middle 
Mustard oil 
1 tablespoon paanch phoron 
1 tomato
Half tablespoon turmeric powder 
Half tablespoon red chili powder 
Sugar 
Salt 

Masoor daler bora Ingredients:

Masoor daal 1cup

Onion chopped 1tbsp

Ginger 1tsp

Garlic 1/2tsp

Green chilli 1tsp

Turmeric pwd

Salt

Procedure :

First of all grind the soaked dal in a fine paste.Now add chopped onions, chili,ginger garlic salt & turmeric powder in that. Mix them well.

Frying the Bora :

Now make bora from them. Heat oil in a pan and deep fry the bora. Fry them till they turn light brown. Keep aside.

Now

Heat oil in a wok and sauté each type of vegetable separately. Keep aside.

 In the same oil, add paanch phoron and the green chilies. Let them splutter for a few seconds, then add the already sautéed vegetables. 

Add all the spices, tomato,season with salt and sugar and mix well. Sauté for another couple of minutes. 

Pour enough water to drench the vegetables, cover and cook. It should take about 15 minutes on medium heat to cook the vegetables.

Add the fried bora and let the gravy simmer for a minute.

If water remains, cook uncovered for a few more minutes till there is hardly any water. 

Ma style Egg Curry...

Ingredients:

Eggs - 6 
Onion - 1 Medium (sliced)
Potato 3 Medium
Ginger garlic pst 1tsp
Cumin Seeds - 1 tsp
Red Chilli Powder - 2 tsp
Coriander Seeds Powder - 1 tsp
Turmeric Powder -2 tsp
Salt - To Taste
Oil

To Grind
Onion - 2 Medium
Green Chilli - 3-4
Garlic - 3 pods (large) 
Clove - 2
Cinnamon - 1/2 inch pieces
Tomato -  1 Medium

Procedure:

1. Boil eggs, remove shell and make 5-6 slits in each egg.Sprinkle salt, chilli pwd and turmeric and keep aside.

Heat oil  in a pan fry egg until golden brown in almost all sides and keep aside

Now add potato pieces sprinkle some turmeric pwd, salt and fry potato gets light golden brown, transfer to a plate and keep aside.

 Peel and chop in chunks 2 onion, and finely chop 1 onion keep it aside.

Grind together all the ingredients listed under 'To Grind' except tomatoes into smooth paste.

Chop tomato in chunks and grind, keep aside. 

In a wok heat oil add  cumin seeds and allow to splutter.

Add chopped onion cook till transparent.Now add onion paste and cook for 5 minutes in medium heat or until onion starts to leave oil.

Add  ginger garlic pst ,red chilli, coriander and turmeric powder, mix and add tomato pst mix everything well and cook for 5-6 minutes.

Now add salt, and cook until gravy starts to leave oil.

Add potatoes and mix well.Now add warm water and bring it to good boil, now add boiled eggs and stir gently cook in medium flame.

Serve warm with rice,  or roti.

উপকরণ:

আলু ২ টি ( সিদ্ধ করে অল্প তেলে লবন হলুদ দিয়ে লাল করে ভেজে নেয়া)

ডিম ৬ টি ( সিদ্ধ করে অল্প তেলে লবন হলুদ লংকা গুঁড়ো দইয়ের লাল করে ভেজে নেয়া)
তেল

গোটা জিরা ১চা চামচ

অদা রসুন বাটা 1চা চামচ

পেঁয়াজ কুচি ১টি মাঝারি

টমেটো পেস্ট 1টি মাঝারি

হলুদ ২চা চামচ

লাল লংকা গুঁড়ো ২চা চামচ

ধনিয়া গুঁড়ো ১ চা চামচ

বেটে নিতে হবে:

পেঁয়াজ  ২ টি মাঝারি

রসুন কোয়া ৩টি

কাঁচা লংকা ৩-৪ টি

লবঙ্গ 2-3 টি

দালচিনি 1টি

প্রণালি

-প্রথমে প্যানে তেল দিয়ে তাতে জিরা দিন।তারপর পেঁয়াজ কুচি দিন। হালকা লাল করে বেরেস্তার মত করে ভেজে নিন।
-এবার এতে বাটা মশলা দিয়ে দিন। ৫মিনিট মশলা কষুন।
এবার একে একে আদা রশুন বাটা টমেটো পেস্টহলুদ, লংকা গুঁড়ো ধনে গুঁড়ো লবন দিয়ে আরো ৫মিনিট কষুন।
-মশলাটা ভালো ভাবে কষিয়ে এতে লাল করে ভেজে রাখা ডিম আর আলু দিন।  উষ্ণ গরম জল দিয়ে মাঝারি আঁচে ঢাকা দিয়ে রান্না করুন আরও ১০ মিনিট।
-গরম গরম পরিবেশন করুন ভাত বা রুটির সাথে।

Aam Dal...

Aam Daal...

Ingredients

1 cup chana daal(cholar daal)

1/2 cup raw mango, grated

1 to 2 green chilies

1/2 teaspoon turmeric powder

salt to taste

*Ingredients for Seasoning

1 tablespoon oil

4 to 5 garlic cloves, finely sliced

1/4 teaspoon Kashmiri red chili powder

3 to 4 dried red chilies

Procedure :

To begin making the Aam Dal Recipe, first clean and wash the chana dal.

We will be cooking the dal together with the remaining ingredients in a single pot. You can either cook the dal in a saucepan or in a pressure cooker.

Place the chana dal along with grated raw mango, green chilies, turmeric powder, salt and 2-1/2 cups of water in a pressure cooker. Cover the pressure cooker and cook until you hear a couple of whistles.

After a couple of whistles, turn the heat to low and simmer for 3 to 4 minutes and turn off the heat. Wait for the pressure to release completely, as the dal will continue to cook in the pressure cooker.

Once the pressure has released, open the cooker. Stir the  Aam Dal, check the salt and spice levels and adjust to suit your taste. You can adjust the consistency of the dal by adding water as required.

Transfer the dal to a serving bowl.

The next step is to make the tadka for the dal. Heat the oil in a small tadka pan on medium heat.

Add sliced garlic and fry till the garlic starts getting light brown. Add dry red chilies, fry for few more seconds.

Now take the tadka off the stove. Immediately add red chili powder into the hot oil mixture and stir.

Pour this tadka (seasoning) over the  Aam Dal.

Serve the  Aam Dal wd plain rice along with papad .

Chicken jalfrezi Kabab...

Ingredients :

Chicken mince 250 gm
Capsicum 2 tbsp (finely chopped)
Onion 1 (finely chopped)
Garlic 1 tsp
*Jalfrezi masala 1 tbsp
Mustard paste ½ tsp
Cream cheese 1 tsp
Tomato puree 1 tsp
Hung curd 1 tbsp
Green chilies 3 to 4Salt ¼ tsp
Coriander leaves 2 tsp
Grand flour 1 to 2 tbsp (roasted)
Egg 1 (small)
Bread crumbs 1 ½ cup

Jhalfrezi Masala

1.Cumin powder: 2½ teaspoon

2. Coriander powder: 2 teaspoon

3. Turmeric powder: ½ teaspoon

4. Fenugreek powder: ½ teaspoon

5. Dried Ginger powder: ½ teaspoon

6. Cinnamon powder: ¾ teaspoon

7. Ground Cloves: ¾ teaspoon

8. Ground Black pepper: ¾ teaspoon

9. Ground Cardamom: ¾ teaspoon

10. Hot Cayenne powder: 1½ teaspoon

11. Amchoor (Dry mango powder: ½ teaspoon

Mix all the masala well in a plate and put them in a grinder. Grind all the masala well in a grinder into powdered form.

Procedure :

Heat 1 tbsp oil.

Fry onion, capsicum and garlic for 5 minutes.

Put veggies and all the rest of the ingredients in a chopper and grind well.

shape into kabab and shallow fry.

Mocha chingrir Hingi

মোচা চিংড়ি বড়ার হিঙ্গি...

রেসিপি :নীলাঞ্জনা দাস

উপকরণ:                                                   

মটর ডাল ১/২ কাপ

মোচা ২ কাপ

কুঁচনো চিংড়ি ২০টি মাঝারি

আলু ২টি

জিরা ১ চা চামচ

ধনে ১ ১/২চা চামচ

শুকনো লংকা ২-৩

গরম মশলা 

লবঙ্গ 3-৪

এলাচ ৪-৫

দালচিনি ২ টি

হলুদ গুঁড়ো 1চা চামচ

টক দই ৩-৪ চামচ

ঘি

শা জিরা ১ চা চামচ

তেজপাতা 2 টি

হিং

লবন

চিনি

তেল

প্রনালী:

২-৩ ঘন্টা ভিজিয়ে রাখা মটর ডাল বেটে নিতে হবে । দলের সাথে সেদ্ধ করে রাখা মোচা কুঁচনো চিংড়ি লবন দিয়ে ফেটিয়ে ভেজে রাখতে হবে।

আলু ভেজে নিয়ে তুলে রাখতে হবে।

এবার ধনে জিরা শুকনো লংকা গরম মশলা সব মিহি করে বেটে রাখতে হবে ।বেটে রাখা মশলা জল মিশিয়ে  রাখতে হবে ।

খুব সামান্য তেল কড়াইয়ে গরম করে বাটা মশলা দিতে হবে।ফুটে উঠলে ভেজে রাখা আলু সেদ্ধ হতে দিতে হবে।

এরপর ৩-৪ চামচ টক দই সামান্য ঠান্ডা জল ও চিনি দিয়ে ফেটিয়ে ঝোল এ দিতে হবে।

ঝোল গরম হলে নামিয়ে নিতে হবে।

এবার বেঁধে কিছুটা ঘি আর সাদা তেলে শা জিরা তেজপাতা হিং ফোঁড়ন দিতে হবে।

এবার তৈরি করে রাখা ঝোলের ভিতরে ফোঁড়ন ঢেলে দিতে হবে।

এখন ভেজে রাখা বড়া ঝোলে বিছিয়ে কিছুক্ষণ রাখলেই তৈরি মোচা চিংড়ির হিঙ্গি।

Highway Dhaba Style Chicken Curry...

Ingredients:

Chicken:500 gram
Potato: 1 Large (diced)
Onion: 2 medium( chopped)
Tomato: 1 (chopped)
Garlic : 1tsp (chopped)
Ginger Garlic Paste: 1 tbsp
Red Chilli: 2 ( adjust the number of the red chilli according to your taste)
Red chilli pwd : 1tsp
Cumin Seeds: 2 tsp
Coriander Seeds:1 tsp
Black Peppercorn:1/2tsp
Green Cardamoms: 2
Turmeric Powder:1 tsp
Bay Leaves:1
Oil
Salt

Procedure:

Assemble all the ingredients- onion tomato and spices. Clean and wash the chicken pieces.

Dry roast 1 tsp cumin, cardamoms,coriander seeds and the black peppercorn n Dry red chilli till brown and fragrant.Coarsely grind the spices.

Slightly fry the diced potatoes with little oil,salt and turmeric powder and keep them aside.

Meanwhile heat 1.5 tbsp oil in a pan, when heated add whole spices and cumin.

Once they give a nice aroma add onion chopped garlic and saute.

Saute until they change color to light brown but don’t burn them .

Now add chopped tomato ginger garlic pst red chilli pwd coriander pwd turmeric pwd chopped coriander leaves and salt . Saute until it leaves oil towards the edges.

Time to move in the chicken pieces and potatoes. Drop and mix well until they are coated with gravy.

Add water and give it a good stir. Gravy will become liquidy, no worries.

Cover and allow it to simmer for 10-15 minutes .

Remove the lid and add the roasted spices.Cook till the gravy is reduced to almost half and the potatoes and the chicken are cooked very oil.

Garnish with chopped coriander leaves.

Serve with hot naan or on a bed of boiled rice.

Degi Special Biryani....

Ingredients:
Chicken - 1/2 KG

Ghee +oil

Potatoes - 2 to 3

Rice - 750 Grams (3 cups)

Onions - 3 medium sized, chopped and fried

Ginger Garlic pst 1 tbsp

Green Chili - 4 to 5

Salt - 2 tbsp

Red Chili pwd - 1 Tbsp

Turmeric pwd - 1 Tsp

Kewra essence - 1 tbsp

Garam Masala Whole - 

Should have clove 4 to 5,Black peppercorns 10 to 12, Cinnamon 1 piece, Green cardamom 2 pieces, Black cardamom 2 pieces, Jaifal Jawetri 4 pieces, White cumin 1 Tbsp star anise 3 Bay leaf 2

Procedure :

Peel n cut potatoes in halves.Fry the potatoes.Soak in a pinch of yellow food color in two tbsp of water.

Take a large pan and bring the water to boil.Add  3-4 tsp salt along wd lime juice n bay leaf.When the rice is half done drain in a stainer.

Heat oil in a pan and fry onions till golden brown. Move half of it to absorbent paper.

To the remaining half in the pan add the  chicken and ginger garlic and cook.Then add the spices. Mix the Garam Masala and food colour to the yoghurt and add it inCook until the oil rises. Add some water so that the potatoes can become tender. Once the potatoes are tender take it off the heat add kewra essence and set it aside.

Prepare the fried onions, and chilies for the Dam.Boil the rice.Set the layer of the chicken gravy. Next add the layer of rice. Next add the fried onions,  chilies prepared earlier on top.

Cover tightly n transfer the Handi to a hot Tava (flat Pan) to prevent the biryani from sticking to the bottom. Cook on high flame for 5 mnts then let it cook on very low heat for 20-30 mnts.

To serve, gently stir d rice and dish out into the serving dish ,along wd some salad n raita.

Paneer Peda...

Paneer Peda...

Ingredients:

1. Grated Paneer - 2 cups
2. Milk powder (also called Dry milk) – 1 cup
3. Condensed milk – 4 tablespoons
4. Ghee – 2 tablespoons
5. Sugar – 1/2 cup
6. Cardamom powder – 1/2 teaspoon
7. Pistachio – 2 tablespoons, finely chopped
8. Rose water (optional) – 3-4 drops
9. Milk – 2 tablespoons
10. Saffron (Kesar)

Procedure:

Warm 2 tablespoons of milk, and soak
a pinch of saffron and Keep aside. Please
note that the saffron needs to be
soaked for at least an hour. In case it
has not been done, the Peda wouldn’t
have the desired yellow/saffron color.
Heat ghee in a in a vessel. Non-stick
vessel is highly preferred. Keep the
flame on medium throughout the
cooking process.
Add grated paneer and stir. Make sure
you constantly stir the paneer , such as
it doesn’t stick to the vessel. Cook for
about 15 minutes, or until the moisture
evaporates.
Add sugar. The quantity of sugar I
have mentioned gives medium
sweetness. If you want it more on the
sweeter side, use more sugar, as
desired.
Make sure you are continuously stirring
the ingredients.
Add the condensed milk as well as milk
powder  cook until the moisture
starts leaving the sides of the vessel.
Also, add the soaked saffron, along
with the milk. Do not overcook, or it
might become dry. The mixture will
become bit stiffer once it cools down. Turn off the
heat.
Add cardamom powder and rose water,
mix well.
Let the mixture cool down a bit, and
start making the pedas when you can
handle the mixture with your bare
palms. The way you make pedas is,
apply ghee to your palms, and knead
the mixture like a dough to make it
really smooth. Make it into desired
sized balls, flatten the balls a bit and
apply chopped pistachio on top of
each. Press it a bit, for the pistachio
powder to set.

Mango Kulfi...

Mango Kulfi...

RCP By :Sharmis Food Page

Ingredients:

Almond Badam - 25 nos
Pista - 10 nos
Cardamom powder - 1/2 tsp
Saffron - 3 strands
Pista(crushed coarsely) - 2 tsp for garnish
Condensed Milk - 1/3 cup

Procedure:

* If you are adding cornflour then mix it with milk to a form a paste then add it.
* I used sweet mangoes, choose ripe, less fiber mango

Method:

Soak the nuts for an hr,Then blend it along with a tsp of milk to a fine / coarse paste.

Step1

Add milk and sugar in a thick bottomed pan and let it simmer for 10 mins until it is reduced.Then add condensed milk,saffron milk(add saffron to a tsp of warm milk and set aside) and simmer.

Step2

Then add nuts paste,cardamom powder and simmer until it becomes creamy.

Step3

It should be coat the laddle not too thick.Switch off and let it cool completely.Once cooled completely, add mango pulp and whisk it well so that there are no lumps.

Step4

Pour it in kulfi moulds / popsicle moulds...I used only the moulds that suited kulfi ice shape incase if you wonder why I have poured in only few moulds :), Cover it with silver foil then insert icecream sticks and freeze it for atleast 6 hrs.Then show the mould in running tap water then gently pull the sticks to remove the kulfis.

Step5

Garnish with pistachios and Serve immediately.

Dragon Chicken...

Dragon Chicken...

RCP By : yummy tummyaarthi

Ingredients:

Boneless Chicken Breast - 500 grams(cut into thin strips)
Coriander leaves or Spring Onion for garnishing (finely chopped)
Oil for Deep frying

For Marination:

Dark Soya Sauce - 1 tsp
Red Chilli Paste - 2 tsp (ground up dry red chilli)
Egg - 1
All Purpose Flour / Maida - 1/2 cup
Corn Flour / Corn Starch - 1/4 cup
Ginger Garlic Paste  - 1 tblspn
Salt to taste
Pepper - 1 tsp
Ajinomoto / Msg - 1 tsp (optional)

For Sauce:

Oil - 1 tblspn
Dry Red Chilli - 3
Cashews - 4 tblspn broken into small pieces
Onion - 1 large sliced thinly
Capsicum / Bell Peppers - 1 sliced thinly
Ginger Garlic Paste - 1 tblspn
Red Chilli Paste - 1 tsp (ground up dry red chilli)
Dark Soya sauce - 1 tsp
Tomato Ketchup - 2 tblspn
Salt to taste
Ajinomoto /Msg - 1 tsp (optional)
Sugar - 1 tsp

Method:

Take chicken in a bowl and add all the marination ingredients. Mix well and let it marinate for 15  mins. Now heat some oil for deepfrying. When the oil is hot drop the chicken in oil and fry till golden. Drain and set aside.

Now heat oil in a frying pan. Add in dry red chilli and cashews and fry till the cashew turn golden brown.

Now add in onions and bell peppers and toss well in the oil.

Add in ginger garlic paste and saute for a min.

Now add in red chilli paste, soy sauce, tomato ketchup, salt, ajinomoto, sugar and mix well.

Cook this for a couple of mins till the water evaporates and sauce thickens.

Now add in the fried chicken and toss well in the sauce. Add in chopped coriander or springonion and mix well.

Serve hot.

Chinese Eggplant in Spicy Chill Garlic Sauce...

Chinese Eggplant in Spicy Chilli Garlic Sauce...

RCP By : Archana Doshi

The Chinese Eggplant in Spicy Chilli Garlic Sauce Recipe is one dish that is extremely quick to make that can be served along with an Chinese Vegetable Fried Rice or Vegetable Hakka Noodles. The eggplants, when roasted absorbs the spices from Schezwan sauce along with ginger and garlic making it flavorful and delicious.

Pan Used: Stir Fry Wok

Ingredients:

1 large eggplant, cut into 1 inch wedges

3 to 4 stalks of spring onions, chopped along with leaves

2 cloves garlic, finely chopped

2 inch piece of ginger, thinly sliced

2 teaspoons cornflour

1 teaspoon dark soy sauce

2 teaspoons Schezwan sauce

1 teaspoon sweet chilli sauce

salt to taste

oil for cooking

Directions for Chinese Eggplant in Spicy Chilli Garlic Sauce:

To begin making the Eggplant in Chilli Garlic Sauce Recipe, we will first get all the ingredient ready.

Our first step is to roast the eggplant until they are soft. To do this, into a wok, heat 2 teaspoons of oil on medium heat. Add the cut ginger, garlic, spring onions and eggplants, sprinkle salt and stir fry for a couple of minutes. After a couple of minutes, turn the heat to low, cover the pan and simmer until the eggplants are tender and roasted.

Once you notice that the eggplants are almost ready, we will get our sauce ready.

To make the sauce, into a bowl, add the corn flour and 3/4 cup of water and whisk well to combine. Add the remaining sauces to the corn flour mixture and whisk well with a fork, until the mixture get a rich color. Keep aside.

Note: the above sauce mixture has a lot of sauce, so check the salt and adjust to suit your taste.

Note: You will know the eggplant is cooked through when you press it with a spoon it almost gets mashed

Once the eggplant is cooked through, add the sauce to the eggplant and turn the heat to medium heat. Keep stirring gently, until the sauce thickens. After the sauce thicks, adjust the consistency of the sauce, by adding water is required. Once again check the salt and spice levels and adjust it to suit your taste.

Simmer for another couple of minutes and turn off the heat.

Transfer the Chinese Eggplant in Spicy Chilli Garlic Sauce to a serving bowl and serve it along with Chinese Vegetable Fried Rice or Vegetable Hakka Noodles

Chicken Afghani...

Chicken Afghani...

Preparation Courtesy: Mom-in-law

Ingredients:

Chicken 500 grm (boneless)
Ginger & garlic paste 1 tbsp
Curd 1 1/2 cup
Warm water ½ cup
Green coriander leaves paste 3/4 cup
Green chili 1tbsp
Cashew n melon seeds paste 1 cup
Cooking oil
Salt

Procedure:

1. Cut chicken pieces 1 inch cube size.

2. Make paste from coriander leaves  and cashewnuts n melon seeds .

3. Now rub the paste to the chicken,
adding ginger & garlic paste, curd & salt, green chili paste.
leave it for marinating for 2 hours.

5. Take a medium size cooking pot, heat oil,
add the marinated chicken,keep stirring from time to time and cook untill the chicken is 90% cooked

6. Now add the water and mix properly.

7. Once done, switch off the flame.

8. Serve hot with hot Nan or Paratha..

Shami kabab...

Shami Kabab...

Recipe By: Mom-in-law

Ingredients:

500 gm hind leg of lamb-
boneless, cut into cubes
10 cups water
1/2 cup bengal gram
6 black cardamoms
12 green cardamoms
4 cinnamon sticks
2 tsp Kashmiri red chilli
powder
Salt to taste
1 1/2 tsp turmeric powder
1 1/2 tsp dry ginger powder
4 pieces ginger-cut into 1" x 1"
size
1 Tbsp garlic paste
5 green chillies-chopped
1 tsp black cumin seeds
1 Tbsp green coriander-
chopped
Refined oil for frying

Procedure:

In a pan, add the meat, water, Bengal gram,
black and green cardamoms, cinnamon
sticks, red chilli powder, salt, turmeric
powder, dry ginger powder, ginger and garlic
paste.

Bring the mixture to a boil. Reduce the heat
and continue to cook it until all the water has
evaporated and the meat is tender.

Remove the pan from the heat and keep
aside to cool. Discard the whole spices.

Pass the meat twice through a mincing
machine, adding the green chillies, black
cumin seeds and green coriander.

Divide the mixture equally into lemon-sized
portions and shape each of them into patty.

Heat the refined oil in a pan; deep-fry the
patties until they turn a golden brown
Remove and drain the excess oil on kitchen
towels.

Laal Mohan...

Laal Mohan... (With or Without Egg)

laal Mohan (with egg)

Recipe By: Roena Mahjabin

INGREDIENTS (measuring cup used, 1 cup = 250 ml)
for the Laal Mohan :

1 cup milk powder
2 tbsp all purpose flour (maida)
1 tbsp  ghee
a pinch of salt (optional)
1 tsp baking pwd
1 egg
a few blanched pistachio or almond slices for garnishing

for the sugar syrup:
2 cups water
1.5 cups sugar
3-4 green cardamoms, husked & crushed or powdered
a pinch of saffron/kesar (optional)
1 tsp rose water (optional)

INSTRUCTIONS

preparing the sugar solution:
mix water, sugar, cardamom and saffron.
keep this sugar solution on fire and cook till you get a syrup consistency.
there should be no thread formation in the sugar solution.
stir in the rose water and keep aside.

preparing the LAAL Mohan

First mix the milk powder, all purpose flour, soda in a bowl.
add oil or ghee and egg.
The dough should not be crumbly or dry. if it is then add some MILK.
make smooth small balls from the dough.
heat the oil and the reduce the flame to low.
add the balls and fry them stirring often to get even color.
when they become golden, remove from a slotted spoon and add them to the sugar syrup.
let them soak in the sugar syrup for atleast 1-2 hours.
Laal Mohan can be served warm or cold. if they are at room temperature, then warm in the microwave and serve Laal Mohan topped with sugar syrup. You can
decorate by chopped pistachios :)

Laal Mohan (without egg)

Recipe: Net collected
INGREDIENTS (measuring cup used, 1 cup = 250 ml)
for the Laal Mohan :

1 cup milk powder
¼ cup all purpose flour or maida
1 tsp oil or ½ tsp ghee
a pinch of salt (optional)
a pinch of baking soda
1 to 2 tbsp yogurt
a few blanched pistachio or almond slices for garnishing

for the sugar syrup:
2 cups water
1.5 cups sugar
3-4 green cardamoms, husked & crushed or powdered
a pinch of saffron/kesar (optional)
1 tsp rose water (optional)

INSTRUCTIONS

preparing the sugar solution:
mix water, sugar, cardamom and saffron.
keep this sugar solution on fire and cook till you get a syrup consistency.
there should be no thread formation in the sugar solution.
stir in the rose water and keep aside.

preparing the Laal Mohan :

first mix the milk powder, all purpose flour, soda in a bowl.
add oil or ghee and just 1 tbsp of yogurt.
mix and keep on adding little of the yogurt to get a soft sticky mixture.
the dough should not be crumbly or dry. if it is then add some yogurt.
make smooth small balls from the dough.
heat the oil and the reduce the flame to low.
add the balls and fry them stirring often to get even color.
when they become golden, remove from a slotted spoon and add them to the sugar syrup.
let them soak in the sugar syrup for atleast 1-2 hours.
Laal Mohan can be served warm or cold. if they are at room temperature, then warm in the microwave and serve Laal Mohan topped with sugar syrup. You can
decorate by chopped pistachios :)

Caramel Bread Pudding...

Caramel Bread Pudding...

Ingredients:

Bread slices 6
Milk 2 cups
Egg 2
Sugar 1 cup( powder)
Sugar for caramel 2 tblsp
Vanilla essence 1 tsp

Procedure:

1. Tear the bread into pieces and add
milk to it. Mash it well. Mix vanilla egg mixture and sugar and keep
aside.

2. keep ready the vessel(flat 6 inch bowl
or any other similar) and heat a pan with
sugar and 2 tsp water. Tilt the pan
frequently for even heating and take care
not to burn the sugar. At one stage the
sugar starts turning deep golden yellow.

3. Pour the caramel in the vessel and tilt
to coat the bottom and a bit in the sides
as well. Let it set for two minutes and
pour the bread mixture to it.

4. Pressure cook this mixture for 45 minutes and remove from the cooker after the pressure subsides.

5. Refrigerate and serve.

Pista Malpowa

পিস্তা মালপোয়া...

রেসিপি : শেফ আশুতোষ আওয়াস্থি(দ্য পার্ক)

উপকরন :

চিনি (দেড় কাপ)
ময়দা (দেড় কাপ)
টকদই (৪ চামচ)
গোলমরিচ (১০ টা থেঁতো)
সবুজ পেস্তা (১৫০ গ্রাম)
দুধ (১ কাপ)
জল পরিমান মতো

প্রণালী :

ওপরের সমস্ত উপকরণ (পেস্তা গোলমরিচ বাদে)
মিশিয়ে নিন একটা বড় বাটিতে ।
ব্যাটারটা যেন ঘন হয় ।
থেঁতো করে গোলমরিচ ব্যাটারে মেশান ।
পুরো মিশ্রণটা অন্তত দু'ঘন্টার জন্য রেখে
দিন । পেস্তা গুলো কুচিয়ে নিন ।
মাঝারি আঁচে তেল গরম করে ডাবু হাতায়
ব্যাটার তুলে গোল করে তেলে দিন ।
হালকা লাল করে ভেজেতেল ছেঁকে
সামান্য ঠান্ডা করে ওপর দিয়ে পেস্তা
কুচি ছড়িয়ে পরিবেশন করুন এই
মালপোয়া ।

Raw Jackfruit Kofta Curry...

Raw Jackfruit Kofta Curry...

Ingredients:

For Kofta Balls
Baby or Raw Jack fruits (kathal)- 2 (250g
each),
Green coriander- 1 handful (chopped)
Green chillies- 2 (chopped)
Ginger garlic paste - 1tsp
Gram flour/Chickpea flour- 2 heaped
tbsp
Salt- to taste
Garam Masala - 1 rep
Oil- For deep-frying

For Gravy-
Bay leaf -1
Tomatoes-  1cup ( finely chopped)
Cumin powder - 1/2 tsp
Turmeric- 3/4 tsp
Red chilli Powder- 1 heaped tsp
Kashmiri Red chilli Powder- 1 tsp
Garam Masala- 3/4 tsp
Coconut milk -1/2 cup
Cream - 2 tbsp
Salt- to taste
Oil- 2 tbsp
Coriander- to garnish

Procedure:

1. First of all peel off the hard outer skin
of jack-fruit. Then
after peeling, go for cutting it in pieces
and boil them with a pinch of salt for 10
min under pressure or until tender.

2. Grind them coarsely (without adding
water) and then mix all the ingredients of
“For Kofta balls” in a bowl to form a
pliable dough mixture.

3. Shape them into small balls.
Deep fry them until they turn golden
brown. Drain on an absorbent paper
towel and put
aside.

6. Now heat 2 tbsp of oil in a deep pan and
put bayleaf.
7. Now add water,turmeric pwd,red chilli pwd n cumin pwd.

9. Now add chopped tomatoes n kashmiri red chilli pwd and Let it simmer for few
minutes and stir occasionally.

10. When all the spices get cooked
along with purée add coconut milk.  Mix some salt and garam
masala.

12. When boil comes, mix fried kofta
balls and leave it to simmer so that balls
absorb all flavors and gravy thickens as
desired.

13. Serve hot garnished with cream and
coriander leaves.

Enjoy with rotis or rice ...

Goalondo steamer chicken curry...

Bengali New Year is knocking the door. Get ready to make authentic Bengali dishes.......

Poila Baisakh Spcl Recipe....
"Goalondo Steamer
Curry" (Boatmen-style chicken
curry)

Recipe By: Food Lovers Own World

Ingredients for "Goalondo Steamer Curry":

Chicken (skinless) 700-750 gm (mixed pieces..cleaned and washed)
Ginger 2 table spoon (coarsely chopped)
Garlic 3 table spoon (roughly chopped)
Red onion 5 large (roughly chopped)
Chilli red 4-5 (roughly chopped) (no chilli powder)
Chilli green 5-6 (roughly chopped) (though it was not in original recipe)
Turmeric powder as needed (as it depends on brands and quality)
Salt according to taste
Mustard oil 4 table spoon

How to prepare "Goalono Steamer Curry":

Marinate chicken with all the ingredients. Leave it for 30 minutes to an hour.

Add marinated chicken to a thick bottom pan. Turn on the heat. Sauté for 5 to 7 minutes. And cover it with a lid.
Cook covered over low flame until done.
Check the seasoning and serve with steaming hot rice.

Chelo Kabab...

Chelo Kabab...

Inspired By : Bong moms cook book

Ingredients:

2 cups cooked basmati rice
2 tsp butter
1/4 chopped parsley
Salt
1 tsp pepper powder

Procedure:

Melt butter in a nonstick pan on medium heat. Add cooked rice to it. Add some salt and pepper pwd. Now fry them till each grain of rice is coated with butter. Add chopped parsley to it and mix them once again before you finish...

Ingredients for lamb kabab :

20ogms minced mutton
1 medium onion roughly chopped
1 tsp ginger chopped
1 tsp garlic chopped
1 tsp cilantro chopped
2 eggs
1 tsp tandoori masala
1 tsp red chilli pwd
1 tsp Garam masala
Salt
Oil
2 tbsp Lightly roasted chickpea flour (besan)

Procedure to make lamb kabab:

Take all ingredients and combined well. The meat should not be too wet or it will not hold its shape on the skewer. It should be light airy and not sticky. After the meat was mixed, I covered the bowl in plastic wrap and put it in the fridge to marinate ( 8-9 hrs) .When it came time to cook,take a ball of meat and wrapped it around the skewer and gently squeezed it into a long,flat ciger shape. Then pinched the meat into sections using your fingers like scissors.
Brush the kabab with oiland grill each of them for a few minutes turning frequently. All surfaces of the kababs should take dark brown color by the time you finish them cooking.

Ingredients for chicken kebab:

1lb chicken boneless pieces cut in to thick stripes or cubes.
1/2.  cup yogurt
2tbsp lemon juice
1 tsp red chili pwd
Salt
Oil
2 tsp roasted poppy seeds pwd
1tsp Garam masala

Procedure:

In a bowl take all ingredients and mix them thoroughly. Season the mixture with salt and suger. Marinated the chicken cubes with this mixture and let it rest for 3-4 hrs and keep in the refrigerator. Skewer the chicken pieces with capsicum.onion and tomato cubes. Brushed kababs with oil n grill it...

Other ingredients:

Halved tomatoes
1 egg
Procedure:

Tomato:  placed the halved tomatoes on the grilling plate. Drizzle few drops of oil and grill them for 7-8 mnt

Egg: Melt butter in a pan and fry the egg

Bohri Chicken Biryani...

Bohri Chicken Biryani...

Recipe by : Sara Riyaj

Ingredients:

Rice 1/2 kg
Chicken - 8 pieces 1/2 kg
Whole garam masala for boiling rice
Green chillies
Cloves of garlic
Ginger
Potatoes
Red chilli powder
Black cardamom (Bari elaichi) 1
Cinammon stick, 1
Cloves (Long) 5-6
Black peppercorns (Kali mirchay) 5-6
Zeera 1 tsp
Yoghurt - beaten 1/2 cup
Salt 2 1/2 tsp
Tumeric (Haldi) 1/4 tsp
Red chilli powder (Lal mirch) 1 tsp
Onion - browned, and crushed lightly 1
Mace 1/4 tsp
Nutmeg (Javartri) 1/4 tsp
Green cardamom powder (Choti elaichi) 1/4 tsp
Oil 3/4 cup
Saffron 1/8th tsp
Kewra essance 1 tsp
Yellow colouring as required
Coriander leaves chopped 2 tbsp
Green chillies 5-6
Mint leaves 10-12

Procedure:

1. To Boil Rice: Soak rice for 30 mins, in boiling water, add 1 tbsp salt,
and whole garam masala boil rice so they are half done.
2. To Make Hara Masala: Add in a blender 7-8 green chillies, 7-8
cloves of garlic, 1 inch ginger and make a paste.
3. To make Chicken Masala: Heat pan on medium flame, add 3/4 oil.
4. Add 1 black cardamom (bari elaichi), 1 cinammon stick, 5-6 cloves
(Long) and 5-6 black peppercorns (kali mirchay) and 1 tsp zeera
and followed by chicken.
5. Then add hara masala and mix chicken.
6. Add potatoes and mix.
7. Add 2 1/2 tsp salt, 1/4 tsp haldi, 1 tsp Red chilli (lal mirch).
8. Add 1 cup little water to help and then add yoghurt and mix.
9. Add browned onion, jafel, javartri, choti elaichi (green cardamom)
powder.
10. Cover with lid, and let it cook on medium-low heat.
11. Once the chicken is almost cooked, add fresh chopped coriander
leaves, green chillies and mint leaves, mix and cover.
12. Once the water is evaporated and chicken is cooked, remove from
heat.
13. In the chicken pan, put the potatoes and chicken pieces against the
sides of the pan, so that it forms a ring.
14. There will be oil and masala left in centre of the pan.
15. Then cover with the rice, without mixing.
16. In a bowl dissolve yellow colour, saffron and kewra essance, and
sprinkle over on one side of the rice.
17. Sprinkle 2-3 tsp of oil over the rice as well.
18. Cover with lid, and on very low heat, put the biryani on dum (steam)
for 10 mins.
19. Note: You can make this chicken biryani with red meat, just add
potatoes and other masala (spices) once the meat has cooked.

Baingan Mussallam...

Baigan Mussallam...

Ingredients:

Small brinjals- 4-5
Onions- 1 (finely chopped)
Ginger-garlic paste- 2tsp
Chilli powder- 1tsp
Coriander powder- 1tsp
Turmeric powder- ½ tsp
Tomatoes- 2 ( finely chopped)
Green chilli's - 2 ( finely chopped )
Cashewnuts - 10 ( paste )
Sugar- ½ tsp
Salt- as per taste
Fresh cream- 1tbsp
Oil- for deep frying
Oil- 2tbsp

Procedure:

1. Wash and make slits in the brinjals with
a knife and marinate the brinjals with turmeric pwd and salt.

2. Heat the oil for deep frying in a kadhai
and fry the brinjals on a medium flame till
they turn golden brown.

3. Once they are cooked, transfer the
brinjals to a plate.

4. Heat two tablespoon of oil in a pan and
add ginger garlic paste and green chilli's.

5. Add the onions and saute on medium
flame till they turn transparent.

6. Then add  chilli
powder, turmeric powder, coriander powder
and cook for 2-3 minutes.

7. After that add the chopped tomatoes. Mix well.
8. Add salt, sugar ,cashew paste and cook for 4-5
minutes.

9. Now add the fried brinjals and mix well.
10. Add little water to make a semi-thick
gravy.

11. Once done, switch off the flame and
add the fresh cream to it.

Baingan mussallam recipe is ready to
be served.

Photo Courtesy: Kayum Alam

Chicken Reshmi Kabab...

Chicken Reshmi Kabab...

Ingredients :

1lb chicken boneless pieces cut in to thick stripes or cubes.
1/2.  cup yogurt
2tbsp lemon juice
1 tsp red chili pwd
Salt
Oil
2 tsp roasted poppy seeds pwd
1tsp Garam masala

Procedure:

In a bowl take all ingredients and mix them thoroughly. Season the mixture with salt and suger. Marinated the chicken cubes with this mixture and let it rest for 3-4 hrs and keep in the refrigerator. Skewer the chicken pieces with capsicum.onion and tomato cubes. Brushed kababs with oil n grill it...

Dhuwan dar bites...

Dhuwan-dar-bites...

Recipe by: Shireen Anwar
Ingredients:

Chicken 4 (breast cut in cubes)
Green chilies 10 (grinded)
Ginger garlic paste 1 tbsp
Cream 2 tbsp
White cumin 1 tsp (roasted and crushed)
Lemon juice 2 tbsp
Salt 1 tsp
Hung curd 2 tbsp
Chat masala ½ tsp
Green cardamom ½ tsp (grinded)
Cashew nut 8 (grinded)
Tomato for garnish (sliced)
Onion for garnish (rings)

Procedure:

1. Marinate chicken with green chilies, ginger
garlic paste, cream, white cumin, lemon juice,
salt, hung curd, chat masala, green
cardamom and cashew nut.
2. Thread on skewers.
3. Pan fry or BBQ.
4. Give simmer of coal.
5. Serve garnish with onion rings and tomato
slices.