Murgir-r Patla Jhol aloo diye / Bengali style Chicken curry with potato in thin Gravy

Serve : 3-4

Ingredients

1. Chicken with bone (cut into medium size pieces) – 750 gm.

2. Potato (cut into halves) – 4

(medium)

3. Onion (thinly sliced) – 2 (large)

4. Tomato (chopped) – 1 (medium)

5. Ginger paste – 1 table spoon

6. Garlic paste – 1 table spoon

7. Whole Garam masala (Cinnamon – 1″ stick, Clove – 3, Green cardamom – 3)

8. Bay leaf – 2

9. Dry red chilli – 1

10. Turmeric powder – ½ teaspoon

11. Red chilli powder – 1.5 teaspoon

12. Garam  Masala powder – ½  teaspoon

13. Salt to taste

14. Cooking oil (preferably mustard oil) – 5 tbspoon

15. Chopped Coriander for garnishing.

Procedure :

1. Clean the chicken pieces and then marinate with turmeric powder salt and 2 tbspoon of oil for minimum 30 mins.

2. Smear the potatoes with salt and turmeric powder.

3. Heat 3 tbl spoon of oil in a large frying pan or kadai over medium flame. Shallow fry the potatoes into it and keep them aside.

4. Now add whole garam masala, bay leaf, dry red chilly (break them into halves)  into the remaining oil.

5. Then add chopped onion and fry till it turns golden brown. Sprinkle little amount of salt while frying the onion. Then add the ginger and garlic paste and cook till the raw smell of the masala goes away. Add the tomatoes and cook till tomatoes become mushy and the oil separates,

6. Now add marinated chicken, give it a good stir and cook for couple of minutes. Cover and cook for 3-4 mins.

7. Then add fried potato, mix well and cook until oil separates from the mixture.

8. Then add enough amount of hot water so that both chicken and potatoes dips well into.

9. Let the water comes to boil, check for salt and add if it is needed.

10. Then cover the pan with a lid and let it cook over medium flame.

11. Switch the gas off as the chicken becomes tender and gravy thickens as per your desire. I like this gravy to be little watery, that’s why it is called “Jhol”.

12. Now give it a standing time of 5-6 minutes and then serve hot with steamed rice.

- Enjoy your Meal -

Bhapa Shorshe Chingri: Steamed Prawns in Mustard, Poppy and Coconut bath.

Ingredients: (serves 3-4)

1. 18-20 medium sized fresh shrimp  - shell removed and de-veined (may leave the tail and head on)

2. 1/2 teaspoon turmeric powder

3. 3-4 tablespoon  mustard seeds  (combination of both yellow and black)

4. 3 tablespoon white poppy seeds

5. 6 Green chillies - more for garnish

6. 1-2 tablespoon yogurt, drained and whisked  or cream of coconut

7. 5 tablespoon pure mustard oil

8. 1/2 cup fresh grated coconut

9. 1/2 tsp sugar

10. salt to taste

Method:

1. Shell, de-vein and wash shrimps. Pat them dry. Sprinkle some salt and 1/2 teaspoon turmeric and allow them to marinate for about 15-20 minutes.

2. Soak the mustard & poppy seeds, in a few tablespoon of warm water (just enough to cover the spices) for about half an hour.

3. Grind the mustard & poppy seeds into a smooth paste with splashes of water. Do not make it runny. Remove to a bowl or tiffin where the recipe will be cooked.

4.  Now add the yogurt or cream of coconut, if you are using, half of the chillies and the grated coconut to the mustard and poppy paste.

5. Stir in the salt & sugar in this paste. Stir in half of the mustard oil. Coat the marinated shrimp with this paste and allow it to sit for 15 more minutes.

Process of steam cooking :

1. You have to have a container (we use the stainless steel container with a tight fitting lid) which can be cooked in and with a tight fitting lid.

2. Place the spice coated shrimp/prawn in the container. Add the rest of the mustard oil and the rest of the hot green chillies (slit them) and stir them in. Close tightly with a lid. If the lid is not very tight, cover the container with a foil and fit the lid in.

3. In a water bath: Place tightly closed container in a water bath, with water coming 1/3 was up to the sides of the container. Cook for about 15 minutes or until the shrimp is cooked and opaque.

or

4. To cook in the microwave, combine everything together as above in a microwave safe bowl. Cover with a lid and cook for 4 minutes. Remove from microwave, stir everything and again cook for 3-4 minutes, or until the shrimps are cooked through, are pink and curled. The cooking time will vary will the power of the microwave.

Serve hot with rice.

Tastes best when served with Rice

- Enjoy Your Meal - 

Spicy Mutton Curry / Pathar Mangsho'r Jhol

Cuisine : Indian

Serves : 3 - 4

Ingredients :

For Marination :

1. Mutton - 500gms with bone

2. Fresh Dahi / Yogurt (Not sour) - 2-3 tbsp

3. Tumeric Powder - 1/2 tsp

4. Salt - 1 tsp

For the Curry :

1. Mustard Oil : 4-5 tbsp

2. Bay Leave - 2 nos.

3. Green Cardamom - 2 nos.

4. Cinnamon Stick - 1.5 inch stick

5. Onion Paste - 4 tbsp

6. Sliced Onion - 1 small

7. Ginger/Garlic Paste - 1.5 tbsp

8. Everest Meat Masala - 2 tsp

9. Warm Water - For Gravy

10. Kasturi Methi / Coriander Leaves - For garnishing

11. Garam Masla Powder - 1/2 tsp

12. Potato : Cleaned, Cut into half.

13. Chilli Powder - 2 tsp

14. Haldi Powder - 1/4th tsp

15. Dhania Powder - 1 tsp

16. Jeera Powder - 1/2 tsp

17. Salt as per taste

18. Sugar - 1 tsp.

Method :

1. Clean the mutton properly, strain and marinate with the items mentioned under marination. Refrigerate for atleast 2 hours. Take out 30 mins before you start cooking.

2. Fry the potatoes with a sprinkle of salt in the mustard oil till golden brown and keep aside.

3. Add the sugar to the same oil and with till it caramelises and bubbles up.

4. Add the bay leaves, Cinnamon stick and cardamom. Saute for 10-15 secs and add the sliced onion.

5. Once golden brown, add the onion paste and fry till it changes colour. Once done add the ginger garlic paste, Chilli Powder, Dhania Powder, Jeera powder and a little salt. Saute the masala for 5 mins and add the everest meat masala powder. Add a little water so the spices dont burn. Mix well and saute till the raw aroma of the masala subsides.

6. Now add the marinated mutton to the masala and mix everything well and cook uncovered for 2-3 mins.

7. Now cover and reduce the flame to medium. Keep stirring in between and cover and cook for about 10 to 12 mins till the mutton is half cooked.

8. Now transfer all into a medium pressure cooker, add warm water as per consistency desired. Mix well and check for salt and spice. Keep the fried potatoes on top. cover the cooker and cook for 2-3 whistles on high. Leave the cooker aside till the steam subsides completely.

9. Once ready open the cooker, add some crushed kasturi methi or chopped corriander leaves and the garam masala.

10. Serve hot with Rice, Roti, Rumali Roti, Naan, Lachha Paratha or Plain Paratha.

- Enjoy Your Meal -

Chole / Channa Masala

An easy and lightly spiced version of chana or chole or chickpea curry.

Cooking Time : 30 mins

Serves : 3-4

For pressure cooking the chickpeas:

1) 1 cup chole (dry chickpeas or white chana) - soaked overnight
2) 1 inch cinnamon(dalchini)
3) 1/2 black cardamom
4) 6-8 black pepper
5) 2 cloves (lavang)
6) 1 tej patta
7) 1 teaspoon ajwain (carom seeds)
8) pinch of soda
9) water for pressure cooking
10) salt as required.

For cooking:

1) 1 big onion diced into cubes
2) 2 medium tomatoes diced
3) 1/2 tbsp ginger paste
4) 2 green chilies, slit
5) 2 tablespoon oil
6) ½ teaspoon turmeric powder (haldi)
7) 1 teaspoon kashmir red chilli powder or deghi mirch or red chili powder
8) 1/2 teaspoon coriander powder
9) 1/2 teaspoon channa masala
10) 1/2 teaspoon garam masala
11) 1 teaspoon kasturi methi crushed
12) chopped coriander leaves(optional)

How to prepare recipe :

Cooking chickpeas:

1) Rinse the chickpeas well. soak in enough water overnight or for 8-9 hours. drain the soaked chickpeas.

2) In a pressure cooker, take the chickpeas, black cardamoms, pepper, cloves, cinnamon, tej patta, carom seeds, a pinch of soda and salt.

3) Pressure cook the chickpeas/chole for 2 whistles on a medium flame, keep the chickpeas aside. no need to drain them.

Preparing the masala:

1) In another pan heat oil, add the diced onions & saute them till translucent or light brown, then add the tomatoes

saute till the tomatoes soften and till the oil start to leave the sides.Remove and keep aside.Once cooled grind with 2 tbsp water to make a fine paste.

2) In the same pan, add the green chilies, and ginger. Fry for 30 secs and add turmeric powder, red chilli powder, coriander powder and chana masala. Mix very well.

3) Add the sauted onion-tomato paste to this mixture. Mix very well and simmer for 5-7 minutes or more till the gravy or curry becomes smooth and slightly thickens.

4) Now add the drained Chana and mix well. Don't discard the water. We will use it later.

5) After 4-5 mins add the water as per your desired consistency.

6) Mash a few chickpeas with the spoon to thicken the gravy or curry.

7) Lastly add garam masala powder and crushed kasturi methi leaves..

8) Check the taste and add more salt if required.

9) Garnish with chopped coriander leaves.

10) Serve chole masala hot with roti, rice, poori, naan or bhatura.

11) To spice the chole more, serve them with finely chopped onions, green chilli and lemon wedges.

- Enjoy Your Meal -

Kalo jeere diye Patla Maacher Jhol

Ingredients:        
                       
Cooking time: 30-40 minutes

6-8 pieces of Rohu / Katla Fish
2 medium potatoes peeled &cut length wise
2 medium / 3 small tomatoes
3-4 split green chillies
1/2 tsp of nigella seeds or kalo jeera
1  tsp of cumin powder
1 tsp of turmeric powder
1 tsp chilli powder
1 tbsp onion paste
Salt and sugar to taste
Warm water as per consistency
Coriander leaves (chopped)
Mustard oil for cooking


Method:

1) First of all, rub salt and turmeric powder on the fish pieces and then deep fry them in mustard oil. Keep them aside.

2) Cut the tomatoes in slices or just dice into big pieces and keep aside.

3) Pressure cook the potatoes with salt for 1 whistle and keep aside.

4) Heat mustard oil in a wok and oil turns smoking hot, add nigella seeds. When they begin to crackle, add the onion, saute for a few minutes and then tomato and green chilli paste. Sauté.

5) Add cumin powder, chilli powder and turmeric powder. Sauté again. If the masala becomes too dry, add a bit of water during sautéing.

6) Once the masala is cooked add the boiled potatoes and saute for 2 mins.

7) Now measure out warm water as per your requirement for gravy. Sprinkle salt and let the gravy bubble up.

8) Slide in the fish pieces. Cook covered on medium heat for 4-5 minutes.

9) Spread the coriander leaves on top and mix in.

10) Serve hot with rice

Creamy Moong Daal

Cuisine: Indian
Serves: 3-4
Time : 15 mins

Ingredients

½ cup moong dal roasted
1 ½ cups water to cook dal
2 tsp - Ghee
½ tsp cumin / jeera
1 to 2 green chilies chopped
1 tsp ginger grated or cut into small pieces
A pinch of asafoetida
1/4 tsp of turmeric / haldi
Salt as needed
¾ cup water (little more or less)
1/4 cup milk
Coriander leaves chopped for garnishing

Procedure :

1. Wash and cook dal until soft with 1.5 cups water, turmeric and salt in a pressure cooker or a pot.
2. Add ghee to a hot pan, allow cumin to crackle. Add chilies, ginger & asafoetida. Fry for 30 secs.
3. Pour little water and dal. Stir and cook till it begins to bubble.
4. Turn off heat. Add milk and stir. 5. Garnish with Coriander leaves.
6. Serve with hot steamed rice or phulkas.

Healthy Mixed Vegetable Stew

Preparation Time : 10-15 minutes

Cooking time : 15-20 minutes

Servings : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients :

Carrots 1 inch cubes 2 medium

Potatoes 1 inch cubes 1 medium

Cauliflower 1/4 small

Frozen Green peas 1/2 cup

Cabbage chopped 6-7 outer leaves

Spinach / Palak Leaves 6-7 (optional)

Onion sliced 1 medium

Celery chopped / Onion Flower stalks 1 big - cut into 2 inches length

Refined flour (maida) 1 1/2 tablespoons

Vegetable stock / Water - 3-4 cups

Oil 2 tablespoons

Salt to taste

Little Sugar for flavouring

Black peppercorns crushed 7-8

Milk 1/2 cup (Can replace with coconut milk for more authentic taste)

Boiled Macaroni (optional) - If serving for children then for some added fun.

Procedure :

1. Heat oil in a deep pan. Add onions and sauté till transluscent. Add celery / onion stems and continue to sauté for a minute.

2. Add refined flour and stir quickly for 10-15 secs, add a little water so that the flour does not burn.

3. Add potatoes and saute for a min or so, then add all the other veggies (except spinach), saute for a min.

4. Add vegetable stock and salt and sugar. Cover and cook for eight to ten minutes or till the vegetables are done. If adding spinach, add now and mix.

5. Add freshly crushed black peppercorns and mix.

6. Add milk / coconut milk and let the mixture come to boil.

7. Add boiled macaroni.

8. Serve hot with garlic bread or bread toast or Bun.

- Enjoy Your Meal -