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.

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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.

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Doi Ilish

Chilli Chicken

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Chicken in Red Sauce

I find it a no fuss recipe...

Servings: 4
Cuisine: Italian

Ingredients:

• Boneless chicken, 750 gm ( cut into medium pieces)
• Tomato, 2
• Garlic cloves, 6
• Red chilli flakes, 1 tsp
• Black pepper powder, 1 tsp
• Dry oregano, 1 tsp
• Lemon juice, 1 tbsp
• Butter, 1 tbsp
• Olive Oil, 3 tbsp (you can use refined oil)
• Cornstarch, 2 tsp, dissolved in 1/4 cup water.
• Salt to taste

Method:

1.Wash chicken well. Marinate with lemon juice, a pinch of salt, black pepper powder and keep aside.

2. Roast garlic on direct flame and cool them down. Cut tomatoes into halves. Peel garlic cloves. In a blender put tomato, roasted garlic, red chilli flakes and blend.

3.In a pan add 2 tbsp oil and then add butter. Oil will prevent butter from burning. Keep the flame lower. Add marinated chicken pieces, stir little and cover with a lid. Cook for 5 minutes or until chicken turns soft.

4.As the chicken turns soft, transfer them in a plate. In the same pan heat 1 tbsp oil and then the tomato-garlic paste. Season with salt to taste. As oil starts coming out from the edges of sauce, and chicken pieces. 

 5.Add dissolved cornstarch. Combine well and cook for 2 minutes. Turn off the flame. Transfer to a serving bowl and serve.

Serving suggestion: serve with Fried Rice . O:-) :-)

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Chilli Chicken

Chilli Chicken

I am really confused about origin of chilli chicken. Since my childhood I have heard people saying it belongs to chinese cuisine and it is supposed to be the first dish to come in mind while ordering for chinese food. But, as I google searched, it said "Place of origin: India". So, I think it's better to focus on food rather discussing on CHILLI CHICKEN'S native place.

I miss the chopsticks. I dont have them, otherwise the pair could make it a complete picture

Cuisine: Indo-Chinese
Servings: 4
Ingredients:

• Boneless chicken, 750 gm (It's fine if you opt for chicken with bone)
• Capsicum, 1
• Onion, 2
• Garlic cloves, 8
• Ginger, 1/2 inch
• Celery, chopped, 3 tbsp
• Green chili, 2
• Soy sauce, 3 tbsp
• Chilli sauce, 4 tbsp
• Tomato sauce, 1 tbsp
• Vinegar, 1 tbsp
• Ajinomoto, 1/2 tsp
• Black powder, 2 tsp
• Cornflour powder, 2 tbsp
• Paprika/ Kashmiri red chili powder, 2 tsp
• Egg, 1
• Refined oil/Olive oil, 4 tbsp for frying chicken+4 tbsp for gravy
• Salt to taste

Method:

For Chicken:

  1. Wash chicken pieces well and pressure cook with 1 cup water. Save the stock to prepare the gravy. I pressure cooked the chicken to avoid deep frying. If you want to deep fry the chicken, skip the step of pressure cooking and move to the step below.

2. Marinate (cooked/uncooked) chicken pieces with salt, paprika, egg, black pepper powder(2 tsp), cornflour powder(1 tbsp) for 30 minutes.

3. In a pan add 4 tbsp oil and shallow fry the marinated chicken, or, as I have said above you can deep fry them. Transfer the chicken pieces to a paper towel.

For Gravy :

1. Chop onions, garlic cloves and green chilies. Chop ginger roughly. Slice capsicum. In a pan heat 4 tbsp oil. Add onion, garlic and ginger, seasone with salt. Add capsicum and cook for 2 minutes. The capsicum pieces should retain some crunch. In the mean time mix soy sauce, chilli sauce, vinegar, tomato sauce, remaining cornflour powder and black pepper powder, salt to taste and sugar. Mix well with a fork to remove lumps of cornstarch.

2. Add ajinomoto and chopped celery, green chilies; leave some celery to garnish. Add in the sauce mixture and cook for 1 minutes. Lower the flame, as the sauce mixture and cornstarch tend to cook fast. Add chicken pieces and combine well. Now add Chicken stock and let the gravy turn semi thick.

3. Remove from flame and  transfer to a serving bowl. Garnish with chopped celery and serve.

Serving suggestions: Yellow Pulao, Fried rice

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Achari Chicken

Taste: Spicy,Tangy
Servings: 4
Ingredients:

• Chicken pieces, 750 gm
• Whole Coriander, 2 tbsp
• Dry red chili, 3
• Kaalo jeera (Nigella seeds), 1 tsp
• Fenugreek seeds, 1 tsp
• Cumin seeds, 1 tsp
• Chopped onion, 1/3 cup
• Chopped tomato, 1/3 cup
• Chopped green chilies, 2 tbsp
• Coriander leaves ( chopped), 1/4 cup
• Ginger-Garlic paste, 3 tbsp (6 garlic cloves, 1" ginger)
• Lemon juice, 2 tbsp
• Kashmiri red chili powder, 1 tsp
• Turmeric powder, 1 and 1/2 tsp
• Cumin powder, 1 and 1/2 tbsp
• Kaffir lime leaves, 3-4
• Mustard oil, 4 tbsp
• Ginger julienne, 5-6

Method:

1. Clean the chicken and keep aside.

2.Heat mustard oil in a pan. Temper with  kaffir lime leaves. As the leaves curl up remove them and add nigella seeds, fenugreek seeds and cumin seeds.

3.As their flavour infuse well, add chopped onions and saute till transparent. Sprinkle a pinch of salt this time. Now add chopped tomatoes and cook till mushy.

4.Add ginger garlic paste, turmeric powder and sugar to balance the taste. Cook for 2 minutes. Now add chicken and combine well. Cover with a lid and let the chicken turn soft, more or less for 10 minutes. Keep the flame low.

5.In the  mean time roast whole coriander and dry red chili and crush them. 

6.Remove the lid as the chicken is done. Pour in roasted and crushed spices, kashmiri red chili powder, cumin powder and salt to taste. Cook for 1 minute. Add 1 cup of water and again cook covered till the chicken pieces are covered with spices.

7. As the cooking is done turn off flame. Add chopped coriander leaves, lemon juice and chopped green chilies. Combine well and transfer to the serving bowl. Garnish with ginger julienne.

Serving Suggestion: Roti, Parotha. 

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Doi Ilish

Mutton curry

Homemade Mixed Achar

Doi Ilish

As the mass of dark clouds is covering the sky, it makes me remember of a recipe that I made at the commencement of this Monsoon, but din't get the chance to post that due to my study pressure. It was a Sunday morning my mother brought fresh hilsa aka 'Ilish'  from the market and I proposed to make this recipe-Doi ilish.

Servings: 4

Ingredients:

• Hilsa fish /Ilish mach, 4 pieces
• Yogurt, 2 cups
• Mustard powder, 1 tbsp
• Mustard oil, 4 tbsp
• Ginger, grated, 1 tsp
• Onion, 1 small
• Green chili paste, 2 tbsp
• Green chili, whole, 1
• Turmeric powder, 2 tsp
• Coriander leaves, to garnish
• Salt to taste.

Method:

1. Clean fish pieces. In a bowl mix yogurt, mustard powder, turmeric powder, grated ginger, green chili paste, salt , 2 tbsp mustard oil. Cover the fish with the marinade and keep aside for 15 minutes.

2. In a pan heat 1 tbsp mustard oil. Slice onions and saute till they soften. Add hilsa pieces along with the marinade and lower the flame. Cook covered for 20-25 minutes. No need to add water.

3.Remove from flame and transfer to the serving dish. drizzle mustard oil on top and sprinkle chopped green chili. 

 Garnish with coriander leaves and serve with warm boiled rice.

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Andhra Chicken Curry / Kodi Kura

Servings: 4
Cuisine: Andhra

Ingredients:

• Chicken, 500 gm, cut into medium size pieces
• Poppy seeds,2 tbsp
• Cashew, 2 tbsp
• Coconut milk, 1/2 cup
• Onion, 1 medium, finely chopped
• Tomato, 1/2, chopped
• Ginger paste, 1 tbsp
• Garlic paste, a little more than 1 tbsp
• Curry leaves, 1 handful
• Red chili powder, 1 tsp
• Turmeric powder, 1 tsp
• Coriander Powder, 1 tbsp
• Garam masala Powder, 2 tsp
• Salt to taste
• Whole cinnamon, 1"
• Small cardamom, 1
• Cumin seeds, 1 tsp
• Coriander leaves (Cilantro), finely chopped,2 tbsp
• Refined oil, 4 tbsp

Method:

1.Turn poppy seeds and cashew into a fine paste. Keep aside.

2.In a pan heat oil. Temper with whole cinnamon, cardamom and cumin seeds. As they stop spluttering add curry leaves. Add chopped onion. Season with salt and cook until become transparent. Add chopped tomato and cook until become mushy.

3.Now add ginger-garlic paste. Cook for 1 minute. Add chicken pieces, turmeric powder, salt, red chili powder and cook on high flame for about 2 mins.

4.Now lower the flame and cover with a lid. Cook until chicken is soft and tender.

5.Remove flame and add poppy seeds-cashew paste. Cook for a minute or two and then add coconut milk. Let the gravy become thick. 

6.Sprinkle coriander leaves and serve.

Serving Suggestions: Roti, Paratha, Plain rice, Yellow Pulao

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Spinach Egg Drop Soup

Cooking is an art involving different process of making and presenting a food giving it a palatable form and there is a long way for me to learn the skills. Having intense love for cooking I frequently google for recipes or playwith the ingrediemts existing at my home to give them a dish form.

This way, I found Asian Egg Drop Soup  and thought of recreating it putting in some nutritional values+it's low in calorie content with the benefit of digestive promoting ingredient...

I used all the seasonal vegetables (available in winter) and it's a perfect bowl soup for my dinner... and those feathered egg in soup just melted in my mouth.

Servings:  2
Ingredients:

• Spinach, 1 bunch, leaves seperated and washed
• Green Peas, 1/4 cup
• Carrot, 1 medium, cut into small cubes
• Green papaya,1/2 cup after peeling and cutting into small cubes
• Onion, 1 chopped
• Garlic cloves, 4, neatly chopped
• Tomato, 1 small
• Eggs, 2
• Salt to taste
• Black Pepper corns, 1 tsp
• Low fat butter, 4 tsp (Can be replaced with olive oil)
• Chicken stock, 2 cups
• Cornflour powder, 1 tbsp

Methods:

1.Blanch spinach and grind with tomato into a fine paste.

2.Crush black pepper corns and neatly chop garlic, keep them aside.

3.In a pan heat butter and add all vegetables, onion, garlic and saute for a minute, seasone with salt and blended spinach, cook for 2-3 mins and add the stock add the stock. .

4.Now cover with a  lid and cook on lower flame for 5 mins.

5. Dissolve cornflour powder in 4 tbsp stock ,make sure that there are no lumps and add into soup. 

6.In a bowl whisk eggs. Simmer the flame and pour in the egg slowly. Stir the soup in same direction. The egg will start  feathering and will spread.

7.Turn off the flame and add crushed black pepper corns.

Serving Suggestion: Serve warm with bread.

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