Chicken Rashida

Servings:4

Ingredients

• Chicken, 700gm
• Egg, 2
• Poppy seeds, 2 tbsp
• Cashews, 5-6(whole)
• Yoghurt, 100 gm
• Onion, 1 medium
• Ginger-garlic-onion paste,4 tbsp ( 1 small onion, 8 garlic cloves, 1" ginger)
• Tomato puree, 1/2 cup
• Dry red chillies, 2 
• Garam masala powder( blend 5 white peppercorns, 5 black peppercorns and 1 tsp shahjeera along with the garam masala powder)
• Coriander powder, 3 tsp
• Cumin powder, 1 & 1/2 tsp
• Green chiles, 5
• Ghee, 1 tbsp
• Refined oil, 6 tbsp
• Salt to taste
• Turmeric powder, 2 tsp
• Kashmiri red chilli powder, 2 tsp
• Kasuri methi, 2 tsp

Method

1. Preparation:

• Soak poppy seeds and cashews the night prior to cooking. In case you missed that step, in a pan add 1/2 cup of water. Give a quick boil to the poppy seeds and cashews. Cool it down and blend it with yoghurt.

• Whisk eggs in a seperate bowl.

       2. Cooking

• Add oil to the pan. Temper with dry red chillies. Add 1 tsp sugar to oil, it will help to elevate the colour of the dish as well as balance the acidity. Add nicely chopped onion and cook until they become transparent. Add ginger garlic paste, green chillies and saute over low flame. 

• As sauteing is done, add coriander powder, cumin powder, garam masala powder, red chilli powder, turmeric powder and toss. Keep the flame low. Sprinkle some water. Add tomato puree to it and cook for 3 minutes over low flame. 

• Add chicken, give it a good stir and cover with a lid. Cook over low flame until chicken is tender.

• Add the cashew and poppy seeds paste and cook for another 3 mins. 

• Now make space in the middle of the pan , pour half of the egg and combine well. Then add the rest of it and combine again. Cook for o3-4 mins.

• As it is done, mix ghee and a pinch of garam masala powder. Drizzle over chicken. Crush kasuri methi in between your palms and sprinkle on the top of it. Keep covered for 5 mins. 

• Garnish with fried cashews. Now it's ready to serve. Serve with roti, paratha, plain rice, yellow pulao

Other recipes for you to try out:

Achari Chicken

Kathal ki Tikki

Mutton Curry

Mutton Curry (Bengali style)

Sunday Special Mangsher Jhol from a Bengali Kitchen

Well, the basic difference between mutton curry and mutton kosha is, first one is  lighter, curry based and the latter one is goat meat cooked in a rich gravy. Bengali people get heaven on their plate when spicy goat meat curry (mangsher jhol) accompanied by piping hot rice is served on their plate on Sunday afternoon. So, scroll below for the recipe and enjoy the same way.

Cuisine: Bengali
Servings: 4

Ingredients:

  • Mutton, 500 gm, cut into medium chunks
  • Potatoes, 4, medium
  • Onion, 3 large
  • Garlic cloves, 8 , large
  • Ginger, 1 & 1/2 inches
  • Green chillies, 6
  • Coriander leaves, 1 handful
  • Tomato, 1
  • Yoghurt, 1 cup
  • Mustard oil, 3/4th cup ( for frying potatoes and the curry)
   Additional 2 tbsp for marinating mutton.
  • Bay leaf, 1
  • Dry red chili, 1
  • Cinnamon stick, 1 inch
  • Green cardamom, 2
  •Ghee, 1/2 tbsp
  • Salt to taste
  • Sugar, 2 tsp, to balance the acidity and for colour

( There's a saying that mutton curry or kasha tastes best when salt and green chillies are used in perfect quantity. So, remember to taste before you serve.)
 

  Powdered spices:

  • Cumin powder, 4 tsp
  • Coriander powder, 5 tsp
  • Garam masala (all spice powder), 3 tsp
  • Black pepper powder, 2 tsp
  • Red chilli powder, 4 tsp
  • Turmeric powder, 4 tsp

Methods:

Step 1: Marination

  • The first thing that needs to be done the day before cooking. Wash meat well and keep aside in a strainer.

  • Make a paste of 2 onions, garlic cloves, ginger, cumin powder, coriander powder, 2 tsp garam masala powder black pepper powder.

• In a pan mix 3/4th of the paste and mustard oil, chopped coriander leaves, 4 green chillies slit from the middle, 2 tsp turmeric powder, 2 tsp red chili powder, Yogurt.

  • Throw in the meat chunks in the mixture and marinate the meat for 25 mins. If you do not have that much time prick the chunks and marinate for atleast 15 mins. Keep the meat in fridge.

Step 2: Cooking

  • Cut potatoes, tomato and remaining onion as shown in the picture above. Pressure cooks potatoes so that those are 1/4th done and fry in oil until they are golden brown. Add salt while pressure cooking and a pinch of turmeric powder for that nice brown colour on the surface. Keep in a seperate plate when they are done.

• Now in the remaining oil add cinnamon, bay leaf, cardamoms, dry red chili. As they start leaving flavour. Add tomatoes, as you see the tomatoes are mashed well and oil has started separating, add the remaining turmeric powder, red chili powder along with sugar. Add onion and as it starts turning brown add the remaining of the paste used for marination. Saute for 2 minutes on low flame. Add 4 tbsp water to prevent from burning. As oil separates from the masala add the marinated meat and cook for 5 minutes on low flame.

• Now close the cooker lid and pressure cook on low flame. Remember the meat has been marinated the day before cooking, so it will not take much time to be done. So, check after 4 whistles.

• When you find the meat is cooked well and tender enough add the fried potatoes. Add salt according to your taste. Add water if needed and cook for two minutes. Turn off the flame. Chop the remaining green chillies. Take 2 tbsp curry in a bowl, mix ghee and a pinch of garam masala powder and pour the mixture in the curry. Stir well and transfer to serving bowl.

Serving suggestion: Serve with pipping hot rice along with sliced tomato, cucumber and onion.

You may also like:

Til Parser Jhal (Mullet Fish Curry)

Kathal Ki Tikki

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Til Parse (sesame and mullet fish curry)

Servings: 4

Ingredients:

• Parse mach(mullet fish), 4
• Poppy seeds, 2 tbsp
• sesame seeds,4 tbsp
• mustard powder, 4 tsp
• garlic, 2 cloves
• Green chilli, 3
• ginger paste, 2 tsp
• Black pepper powder, 2 tsp
• turmeric powder
• red chilli powder, 1 tsp
• mustard oil, for cooking
• salt to taste
• chopped coriander leaves, 2 tbsp
• nigella seeds (kalojeera, 2 tsp
• whole dry red chilli, 2

Methods:

1. Soak poppy seeds and sesame seeds overnight,or you can soak then in hot water 2 hours prior to grinding. In a grinder pour the seeds, add mustard powder, 2 Green chillies, garlic cloves, turmeric powder 1 tsp, 2 tbsp mustard oil and grind into a smooth paste. Add water if necessary.

2.Clean fish and wash well. Marinate with 2 tsp salt and 4 tsp turmeric powder. In a pan heat 5 tbsp mustard oil and fry the fishes on medium flame till they are nice brown from both the sides.

3. In the same pan add 2 tbsp oil. Keep the flame low. Add dry red chilli and nigella seeds. Add garlic paste and cook for half a minute.

4. Add the paste and cook for a minute. Oil will start separating. Now add the fish pieces and cook for another min.

5. Now add 1 cup warm water, add salt to taste . Cover and cook for 2 min or till the gravy thickens. As the gravy starts thickening add 1 tbsp mustard oil and let it boil for another min. Then turn off the flame.

6. Sprinkle chopped coriander leaves and one chopped green chilli.

Serve with hot rice.

You may also like:

Doi Ilish

Chilli Chicken

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Methi Prawn

As it is Winter good quality methi or fenugreek leaves are easily available in the market and I want to use it in making as much as dish as possible and so I did.

 This methi prAawn is packed with all the flavours of juicy prawns combined with the nutty flavour of fresh green fenugreek leaves appropriate to accompany the dinner time.

Ingredients (2 servings):

• Prawn, 8
• Fenugreek leaves, 1 cup. chopped
• Onion, 1, sliced
• Garlic, 3 cloves, neatly chopped
• Ginger, a little less than 1", neatly chopped
• Refined oil ( here, soybean oil has been used), 3 tbsp
• Green chillies, 2-3, neatly chopped
• Salt to taste
• Black pepper powder, 1 tsp
• Turmeric powder, 1 tsp
• Kashmiri red chilli powder, 1 tsp

Methods:

Your first step will be to marinate prawns with 1 tsp salt, turmeric powder 15 minutes prior to cooking.

In  a pan heat oil and saute onion till light brown, say for a minute.

Add chopped ginger, garlic and methi leaves, toss for 2 minutes.

keep the flame medium

Next add your marinated prawns and toss them for 2-3 minutes.

Now add salt to taste (check, you have priorly added salt to prawns), kashmiri red chilli powder, black pepper powder, I added one more slit green chilly , but it was my preference. Add water and turn the flame low. 

Cover the pan with lid and let the prawns turn soft. In this process all the juice of prawns will ooze out and combine well with the dish.

It will take upto 10 minutes to cook.

Check if the prawns have turned perfectly soft. Remove from flae and serve.

You may serve it with roti as well as with steamed rice.

You may also like:

Muli paratha

Chocolate chips oats cookies

Quick Chicken Curry

If you are tired enough on weekend and doesn't want to spend your quality time much in the kitchen then this recipe is surely a rescuer for you. The spices are to blow off your mind beside allowing you to resting yourself and spend the rest of the day on couch watching a scheduled movie or immerse into your favourite book. You can also make this dish and serve with roti, steamed rice  or paratha on weekend gatherings of your friends.

Ingredients(6 servings):

1. Chicken , 1 kg
2. Onion, 3, chopped
3. Garlic cloves, 8
4. Ginger, 1"
5. Tomato, 1 , sliced
6. Green chillies, 4-5, slit from middle
7. Coriander powder, 2 tbsp
8. Garam masala powder, 2/3 tbsp
9. Turmeric powder, 2 tsp
10. Kashmiri red chilli powder, 2 tsp
11. Salt to taste
12. Sugar, 2 tsp
13. Curd, 2 tbsp
14. Mustard oil, 6 tbsp
15. Whole dry red chilli, 1
16. Cumin seeds, 2 tsp
17. Bay leaf, 1
18. Chopped coriander leaves, 2 handfull

Methods:

In pressure cooker heat oil. Temper oil with bay leaf, red chilli and cumin seeds. After the smoke comes out add blended spices.*

*Blend ginger, garlic, onion and all powdered spices together.

After sauteing the masala for a minute add sliced tomato, green chillies, sugar, salt to taste and curd. Wait till the tomatoes turn soft.

Add 2 tbsp water and wait till the oil seperates. Wash chicken pieces and combine with spices. Cook for 2 mniutes.

Add 2 cups of water and close the lid of cooker. Cook upto 4 whistles and remove from flame. Wait untill the cooker lid loosens. Check if the curry is thick, otherwise bring it to boil untill it thickens. Remove from flame and spread chopped coriander leaves.

Serve with Hot steamed rice, Luchi , paratha.

Fulkopir Dalna

It's winter and fulkopir dalna is a must recipe Bengali people make. Fulkopi-s(Cauliflowers) are cheap and fresh during this season and people tend to make this dalna or fulkopi aloo posto. 

Its aromatic and the nice curry goes with vat(steamed rice) as well as with ruti, luchi or paratha.

Ingredients(4 servings):

1. Cauliflower, 1 large
2. Potato, 2
3. Onion, 2
4. Garlic cloves, 5
5. Ginger, 1"
6. Cumin powder, 1/2 tbsp
7. Coriander powder, 1 tbsp
8. Mango powder, 2 tsp
9. Kashmiri red chilli powder, 2 tsp
10. Garam masala powder, 3 tsp
11. Whole dry red chilli, 1
12. Bay leaf, 1
13. Cumin seeds, 1 tsp
14. Salt to taste
15. Sugar, 1 tsp
16. Mustard oil
17. Curd, 1 tbsp
18. Ghee, 1 tsp

**Curd has been added to minimize the oil quantity and to develop the curry thickness.

Methods:

Seperate florests and boil them in water for 2 minutes, cut potatoes as shown above in the picture. Fry them till turn soft.

 Season the vegetables with a pinch of salt while frying. Keep the flame lower.

Blend onion, ginger, garlic and powdered spice together.

Heat 4 tbsp oil. Temper the oil with bay leaf, whole dry red chilli and cumin seeds. As the smoke comes out add blended spices. Add salt to taste and sugar. After sauteing for a minute add curd and let the oil seperate.

Add fried potato cubes and cauliflower. Cook them in spices for 2 minutes. Add 1 cup of water and wait till the curry thickens.
Garnish with chopped coriander leaves.

Dhone Tangrar jhal, Tangra fish cooked with coriander leaves

       Out of my desitre to know  the english meaning of tangra, I googled and  found that wikipedia showed the english name field empty and only found its scientific name i.e. Batasio batasio, LOL!

      Tangra is a freshwater fish and a Bengali kitchen has various way of cooking this mach(fish), like sometimes combined with begun(eggplant/brinjal) or sometimes accompanied by fulkopi(cauliflower) or sorse(mustard powder). But this one is little different that I learnt from my elder sister when one day she cooked it herself and brought packed for me. I really liked it and since then I have been trying this every Winter as it involves mulo(raddish), that are available fresh during this season. 

Serve with steamed rice and it will surely take place in your Winter recipe bunch. . .

Ingredients(4 servings):

1. Tangra mach(8 fishes, cleaned)
2. Horse Raddish,2 medium
3. Coriander leaves, 1 cup
4. Onion, 1
5. Garlic cloves, 4
6. Green chillies, 4
7. Kalo jeera( Nigella seeds)
8. Whole dry red chilli, 1
9. Salt to taste
10. Turmeric powder, 4 tsp
11. Cumin powder, 1 tbsp
12. Mustard oil

Methods:

Marinate fish pieces with 1 tsp salt, 2 tsp turmeric powder for 15 minutes. Fry them in oil till brown on both sides

While cleaning the fishes rub 1 tbsp salt and then wash. this removes the bad smell, stickiness and the mud from fish.

Pont neuf potato and Horse raddish, marinate them with 1 tsp salt and fry seperately on low flame till soft.

**If you need the way to cut potato and raddish visit here

Blend onion, garlic cloves , 2 green  chillies and coriander leaves together. Add  cumin powder, turmeric powder and salt to taste with the paste.

In a pan heat 4 tbsp oil and temper with whole dry red chilli and nigella seeds. when the smoke comes out add coriander paste and saute for a minute. Add 2 tbsp oil and let the oil seperate. Now add the fish, potato and raddish. Cook for a minute and them add 1/2 cup water. Allow the curry to be thick. Remove from flame and garnish with chopped coriander leaves.