Mocha Chingri

Banana blossom / Mocha (boiled and mashed)  1
Small prawn  20
Potato 1 medium
Onion  1/2 cup
Bay leaves 2
Dry red chilies  2 - 3
Cumin seeds  1 tsp
Cumin powder  1 1/2 tsp
Ginger pst 1 tsp
Turmeric powder: 1 tsp
Red chili powder: 2 tsp
Garam masala powder: 1 tsp
Ghee: 1 tbsp
Salt
Sugar
Mustard oil

Clean and chop the banana blossom.Cook the flowers in a pressure cooker for 3-4 whistles with a pinch of turmeric and salt.

Once flower become tender drain the water and keep the flower aside.

Heat oil  in a pan fry prawn 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.

In a wok heat oil add sliced onion cook till transparent.

Temper the hot oil with cumin seeds dry rad Chillies and bay leaves. Add little suger. It will give the dish a nice caramelized color.

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

Add boiled and mashed banana blossom and salt, mix well. Cover and cook for 4-5 min. Add fried potato, cook till potatoes are done.

Now add garam masala prawns and ghee and lightly mixed with it.

Mocha chingri is ready to be served with steaming hot plain white rice.

Chicken Dakbanglow...

Ingredients :

Chicken 500 grm
Potato 2 large cut into big pieces
Egg 3 hard boiled eggs
Onion 3 medium thinly sliced
Tomato puree 1large
Ginger pst 1 tbsp
Garlic pst 1 tbsp
Chopped green Chillies 2-3
Yogurt 1 cup
Turmeric pwd 1 tsp
Red Chilli pwd 1 tsp
Cumin seeds 1tsp
Coriander seeds 1 tsp
Cloves 3-4
Cinnamon 1
Cardamom 2-3
Black Peppercorn 5-6
Mustard oil
Salt

Procedure:

Grind together black Peppercorn cardamom ,  cloves , cinnamon , coriander seeds , and cumin seeds.

Wash and clean the Chicken pieces ,now marinate the chicken pieces with curd, Ginger garlic pst  red chilli pwd , turmeric pwd, spices pwd we prepared chopped green chillies salt and 1 tbsp mustard oil for 1/2 an hour.

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.

In a wok heat oil add sliced onion cook till transparent.

Add  tomato puree, mix  everything well and cook for 2-3 minutes.

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

Adjust the salt at this point and add 1/2 cup of warm 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 .

Add the boiled eggs. Check the seasoning and adjust accordingly. Serve hot with rice or roti.

Spicy Chicken Ball Curry

Chicken mince 400 grm
Dried Red Chilli 3-4
Black Pepper corns 5-6
Fennel seeds 1 tsp
Cloves 2-3
Cinnamon 1 stick
Coriander seeds 1 tsp
Cumin Seeds 1/2 tsp
Coriander leaves 1 tbsp
Egg 1
Red chilli pwd 1 tsp
Minced Ginger Garlic 2 tbsp
Onion pst 2 medium
Garam masala Pwd 1/2 tsp
yogurt 1 cup
Salt
Sugar
Oil

Procedure :
Grind together black Pepper corn fennel seeds cloves cinnamon coriander seeds cumin seeds and dry red chillies.

Grind together chicken mince red chilli pwd chopped coriander leaves salt and egg to a smooth pst.

Heat oil in a non stick wok, add minced Ginger garlic and saute till fragrant.

Add onion pst and saute for 3-4 mint.

Add ground pwd alongwith garam masala pwd and saute again.

Add salt and yogurt and mix well.

Add 1/2 cup warm water and mix well.

Dampen your palms with water ,take a portion of the mince mixture and shape them into balls. and add to the pan. Cook for 10-12 mint .

Serve hot garnised with coriander leaves and serve immediately.

চিকেন বল কারি...

উপকরণ :

চিকেন কিমা ৪০০ গ্রাম

শুকনো লাল লংকা ৩-৪ টি

গোটা গোলমরিচ ৫-৬ টি

মৌরী ১ চা চামচ

লবঙ্গ ২-৩ টি

দালচিনি ১ টি

গোটা ধনে ১ চা চামচ

গোটা জিরা  ১/২ চা চামচ

ধনেপাতা কুচি ১ চামচ

ডিম ১ টি

লাল লংকা গুঁড়ো ১ চা চামচ

আদা রশুন কুচি ২ চামচ

পেঁয়াজ বাটা (২ টি মাঝারি পেঁয়াজ)

গরম মশলা গুঁড়ো ১/২ চা চামচ

টক দই ১ কাপ

লবন

চিনি

তেল

প্রণালী :

ব্লেন্ডারে গোলমরিচ মৌরি ,লবঙ্গ ,দালচিনি গোটা ধনে , জিরা, লাল লংকা দিয়ে গুঁড়ো মশলা তৈরি করে নিতে হবে।

চিকেন কিমার মধ্যে লাল লংকা গুঁড়ো ধনেপাতা কুচি লবন ও ডিম দিয়ে ভালো করে মাখিয়ে নিন।

কড়াইয়ে তেল গরম করে আদা রশুন কুচি দিয়ে ২-৩ মিনিটকিছুক্ষণ নাড়তে থাকুন।

এবার পেঁয়াজ বাটা দিয়ে ৩-৪ মিনিট মশলা কষতে থাকুন।

তৈরি করে রাখা গুঁড়ো মশলা ও গরম মশলা দিয়ে কম আঁচে মশলা কষতে থাকুন।

এবার লবন ও ফেটিয়ে রাখা  টকদই দিয়ে দিন।

মশলা থেকে তেল বেড়িয়ে আসলে ১ কাপ মতো উষ্ণ জল দিয়ে দিন।

জল ফুটে উঠলে কিমার মিশ্রণ থেকে সামান্য  কিমা নিয়ে বলের আকার দিয়ে ঝোলে একে একে দিয়ে দিন।

মাঝারি আঁচে ঢাকা দিয়ে ১০-১২ মিনিট রান্না করলেই তৈরি চিকেন বল করি।

সামান্য ধনেপাতা কুচি ছড়িয়ে গরম গরম পরিবেশন করুন।

Chilli Bread...

Ingredients :

Bread Slices  6
Onion cubed 1/2 cup
Tomato finely chopped 1
Ginger garlic  finely chopped 2 tbsp minced
Red chilli Pwd 1 tsp
Tomato sause 3-4 tbsp
Soy sause 1 tbsp
salt
sugar
Chopped coriander leaves 2 tbsp
Capsicum cubed 1/2 cup

Method:-
You can either toast bread in tawa or shallow fry or deep fry.

Heat 2 tbsp of oil and add the chopped bread cubes and fry till it turn golden. Remove to a plate and set aside.

Heat 1 tbsp of oil and add ginger garlic and saute till the raw smell goes off.

Now throw in cubed onions, saute until translucent.

Add tomatoes along with  sugar, salt and 1 tbsp chopped coriander leaves.  Stir well so that the raw smell goes. cook for 5 mins.

Add tomato sauce, soya sauce,capsicum and mix well. Pour half cup of water and bring it to a boil.

Now add the cubed bread pieces and mix it gently with the masala.

Garnish with finely chopped coriander leaves..

Omani Chicken Biryani

Chef Munawar latif

Ingredients

Chicken ½ kgBasmati rice ½ kgSalt to tasteBlack pepper to tasteNutmeg powder ¼ tspMace powder ¼ tspCoriander 1 tsp (crushed)White cumin ½ tspBlack pepper ¼ tspCloves 5Black cardamom 2Cinnamon sticks fewBay leaves fewStar aniseeds 2Clarified butter 100 gmGinger garlic paste 1 tbspOnion ½ kgRaisin 1 tbspAlmond 1 tbspDried plums 100 gmPotatoes 100 gmEgg 2

Cooking Directions

Soak basmati rice for half an hour.

Grind sliced onions and fry the other finely sliced onion till golden brown.

Add clarified butter to a medium sized cooking pot and let it melt.

Then add ginger garlic paste and sauté for a couple of minutes.

Now add onion puree, cumin seeds, whole black pepper, cloves, black cardamoms, cinnamon sticks, bay leaves and star aniseeds.

Sauté until the puree is golden brown.

Then add chicken and mix briefly.

Now add crushed coriander, cumin seeds, salt n black pepper, raisins, almonds, dried plum and potatoes.

Add water if required to cook meat.

When meat is tender, take it off the flame.

In a medium sized cooking pot, boil water.

When water comes to a boil, add 1 tbsp oil, salt and rice and cook until rice is 1/3 cooked.

Boil eggs and remove the shell.

Add boiled rice to the other cooking pot where you cooked chicken.

Sprinkle saffron and cover to let simmer for 8 – 10 minutes.

Garnish with fried eggs and serve.

Ghugni...

Ingredients

1 cup dried yellow peas

Potato 1

2 medium onions

Ginger Garlic Pst  1 tsp

2-3 green chillies

3 tbsp tomato Sauce or puree

1/2 tsp turmeric powder

1 tsp chilli powder

Cumin seeds 1/2 tsp

Bhaja Masala : 2 tsp

( 1 tsp cumin+1 tsp fennel seeds +2 dry red chillies  ) dry roast till a fried aroma rises. let it cool for  1O minutes and grind to a fine powder.

Freshly cut onions and coriander leaves

Salt to taste

1 tbsp refined oil

Direction

Wash and soak the yellow peas overnight or at least for 5-6 hours. Drain the soaked water, wash, and pressure cook the peas for 3-4 whistles. Remove from heat and cool. The peas should be just cooked and not mushy. However, the time for pressure cooking the peas may vary.

Peel and slice one onion, rest of Onion make pst . Keep it 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 sauce or puree n Potato mix everything well and cook for 5-6 minutes.

Now add salt,  1 tbsp of Bhaja Mashala powder we prepared, mix and cook for 2-3 mins in slow flame. Cook until gravy starts to leave oil.

With the help of a strainer, add the cooked peas while reserving the liquid. Mix well with the masala base. Now add the reserved liquid as per requirement and stir.

Cover and cook the peas for another 3-5 minutes on medium flame. Check the seasoning and remove from heat.

Add 1 tsp Bhaja Masala close the lid immediately. let it stand for 5-8 min before serving. 

Garnish with freshly chopped onions and coriander and chopped chillies Serve hot ...

Lau Chingri...

Lau Chingri... ( Prawn wd Lauki )

Ingredients

Bottle gourd (lauki/lau) 1

Potato 1
Prawns 1 cup

Green chillies 2-3

Mustard oil

Onion seeds 1/2 tsp

Ginger finely chopped 1 inch

Turmeric Pwd 1/2 tsp

Salt

Sugar

Procedure :

Peel and cut the bottle gourd into small pieces. Slit green chillies Lengthwise.

Heat oil in a pan, shallow fry the prawns lightly on both sides in medium flame. Do not fry longer than 2 minutes on both sides. Keep them aside.

Heat oil ,add Onion seeds and green chillies and saute for 2 mints.

Add Ginger and saute.

Now add bottle gourd pieces Potato turmeric pwd and salt , stir it and cover the lid. Cook on low medium flame for 15 -20 min.

After 15 min open the lid and check if the bottle gourd is cooked or not. If it is cooked add fried prawns. Check seasoning, accordingly add sugar and salt. Cook on medium flame for 5 min.

Switch off the flame. Let it stand for 10 mint before serving.