Prawn in Mustard Sauce with Potato Wedges (Chingri Macher Jal Chochori)

This is a popular bong (Bengali) delicacy .It is having a pungent taste of mustard sauce which is perfectly balanced with the potato wedges . It is an extremely tasty dish goes really well with hot rice . So here is the recipe .  

Ingredients 

• 250 g Prawn deveined 
• 4 tbsp Mustard oil
• 2 tbsp Mustard paste 
• 1 small onion chopped 
• 1 small tomato chopped
• 2 splited green chilly
• 1/2 tbsp turmeric powder
• 1/2 tbsp red chilly powder
• 1/2 tbsp kalonji 
• 1/2 cup deep fried potato wedges 
• A handful of coriander leaves chopped
•  Salt to taste

Heat oil in a pan add the kalonji & saute the prawns for a while . Remove them from oil & keep aside . Now add the chopped onion to the same oil and saute for a while . After add the chopped tomatoes with salt. This will help the tomatoes to get soft . Now put the mustard paste in the pan and saute until the oil starts to leave the gravy . Once the oil starts getting separated add the prawns & a little water .Add turmeric  & red chilly powder . Remember the consistency of the gravy will be nigher too thin nor too thick . So cover the lid of the pan and let the gravy  get cooked and rich the right kind of consistency . When the gravy is done add the green chilly and a little mustard oil from the top . Cover the lid and put off the oven immediately . Garnish with the coriander leaves and serve hot with even hotter rice .

Karai Prawn

Karai curry is a popular delicacy of Pakistan . Originated from the Mughals it could be prepared either with Chicken , Mutton or even prawn . I personally like seafood very much so decided to try my hands on prawns for this karai curry . May it sounds complicated to you but let me assure you that it is not at all complicated . Even the ingredients are such with can be arranged very easily from your kitchen . So lets start here are the ingredients .

Ingredients 

• 250 g cleaned prawn
• 1 big onion Chopped 
• Ginger julienne (cut into short thin stripes )
• Green chilly julienne (cut into short thin stripes )
• 1 tomato chopped 
• 3 tbsp oil
• 1/2 cup coriander chopped 
• 1/2 tbsp turmeric powder
• 1 tbsp red chilly powder
• 1/4 cup tomato kechup
• 1 tbsp Garam mashala
• 2 tbsp karai mashala (whole coriander, cumin, dry red chilly, black pepper corn coarsely griended)

 

Heat oil in a pan add ginger and green chilly julienne. Saute a while & add onion chopped , keep stirring until the onion gets pink . Now add chopped tomatoes followed by salt and tomato ketchup . When the tomatoes becomes soft and the oil gets separated add red chilly powder , turmeric powder , green coriander chopped & the karai mashala .

 Mix it well and add the prawns . Saute a little & add a little water .

Cover the pan and let it cook in a low flame for 10 mins. Once the prawns are done add garam mashala powder & again let it be on the oven for another 2 mins . Your Karai Prawn is ready .Serve hot with Chapattis or rice .

    

Egg Cutlet (Dimer Chop)

In Bengal in every street you will find a "choper dokan " or a cutlet shop . Most of then having only a dim yellow light & a glass box where they displays their items . But if we are talking about the taste then there will be nothing to complain about . Some of those shops are so popular that it is almost a challenge to bye some thing from there . In front of a very small shop or a wooden cabin you would find many people waiting for their turn to get the cutlets which are  commonly known as "chop" there . I stay far way from my lovely foodie Bengal so miss those things like any thing . So one fine morning I decided to make one of the cutlets in  my own house . The result turned out to be excellent ,& so I make this egg cutlet often now . Here is the recipe for you all who stay far away from Bengal or just being inquisitive about the taste . 

Ingredients 

• 3 Boiled potato peeled & smashed
• 4 boiled eggs 
• 1 egg white
• 2 tbsp ginger paste
• 2 tbsp garlic paste
• 2 onion chopped
• 1/2 tbsp turmeric
• 1 tbsp red chilly powder
• 1 tbsp Dry roasted garam mashala 
• 1/2 tbsp dry mango powder
• 2 cups breadcrumb
• salt & sugar to taste
• Mustard oil or any other to fry  

First take a pan & heat a very little oil. Once the oil is ready add the garlic paste, followed by the onions . Let the onions be pink in color. Now add the ginger paste, turmeric , chilly powder and saute a while . After this add the potato and mix it with the mashalas . Add a little sugar amd salt to taste .Now last but not the least add the dry roasted  garam mashala powder (cumin , coriander , dry red chilly , cinnamon , cardamom & cloves dry roasted and powdered). 

Now cut the boiled eggs in halves , and coat them with the potato mashala & make cutlet of any shape you like.

Now dip the cutlets in the beaten egg white . Don't forget to beat the egg white with a little salt . Now coat them with the breadcrumb.

The cutlets getting coated .

It will look like this .

Cutlets are ready to fry .

Now deep fry them in oil and serve hot :)

  

 

 

Dry Roast Chicken

This is a regular chicken dish often complimenting with chapati at dinner in my house . My hubby just loves it and my kids give me a wonderful smile whenever they get this on their dish . This recipe has no stone to break but it has just a few small details that enhances the taste . Now lets start with the ingredients .

Ingredients

• 1 kg chicken
• 1 onion fried
• 2 onion sliced 
• 2 tbsp garlic paste
• 2 tbsp ginger paste
• 2 tomatoes 
• 2 tbsp cumin & dry red chilly paste 
• 1 tbsp dry roasted garam mashala 
• 2 tbsp turmeric powder
• 2 tbsp chilly powder
• Salt to taste 
• A bit of sugar 
• 4 tbsp Mustard Oil 

                                         Take a thick bottom pan, heat  the oil and add the garlic paste . Once the garlic turns to a light brown color add the onion .Let the onion turn light brown . Now add turmeric & chilly powder followed by the chicken & cook for a while . After that add 2 whole tomatoes and the and the cumin & red chilly paste .Don't pop the tomatoes because the juice of tomatoes prevents the chicken from getting cooked . Now add the roasted garam mashala powder (cumin , coriander, green cardamom , cinnamon & cloves dry roasted and powdered ) .Stir a little and add the ginger pastes followed bu the salt . This will help the chicken to leave water & prevent the ginger to get burned . Here I would like to mention that if you saute ginger for a little longer the dish may taste bitter . Put on the lid and let the chicken cook in a very low flame . After five minutes remove the lid and you will see the chicken has removed lots of water in the dish, stir a little and add a bit of water now pop the tomatoes and stir a little more. Now add half the fried onions & cover the pan & cook the chicken until the gets cooked . Once the chicken is cooked reduce the consistency of the gravy by turning the heat on high flames . You will see after a while the mashala & and oil will start getting separated. Here you will come to know the dish is done now add the chopped coriander ans give it a stir . Remove the pan from the heat & serve the dish in a serving bowl . Garnish with the remaining fried onion & serve hot with chapattis .     

                                    

Shahi Chicken

This is an extremely exotic dish rich with the goodness of dry fruits and saffron. This dish needs a lot of penitence . Basically the magic of this exotic dish hides in it's slow cooking method . Once the chicken is mixed with the  mashala you have to let it cook in a very low flame for a long time until the chicken comes to such an consistency that it melts in the mouth . But first let us understand the recipe .

Ingredient  

• 1 kg chicken 
• 2 onion baked or boiled 
• 2 tbsp Kaju paste
• 2 tbsp Pesta paste
• 2 tbsp Magaj paste
• 1 cup curd
• 2 tbsp Garlic paste
• 1 tbsp Ginger paste
• 2 tbsp White Pepper powder
• 2 Bay leaf 
• Whole garam mashala ( cloves , cinnamon stick , Green cardamom )
• 4 tbsp ghee
• A pinch of saffron 
• A pinch of Javitri or mace powder
• 1 tbsp Black pepper powder

First bake the onions or boil the onion and make a paste . I baked it like this on max temperature for 10 mins. Then removed it's skin and made a smooth paste, 

Now marinate the chicken with a little onion & ginger garlic paste . Also add half of the curd , A table spoon of white pepper powder and salt and keep it in the refrigeration for 2 hours . 

Take a pan and heat the ghee in it , add the whole garam mashala , bay leaf & onion paste . Saute a little until the it turns pink now add the remaining ginger garlic paste , and saute for a minute now add the curd . Here I would like to mention that while adding curd you should turn the gass off for a minute and stir the mashala continuously . This will prevent the curd from tearing and form a smooth texture of the curry . After adding the curd turn on the gass and add some water to it . Give it a boil and now add the javitri powder , followed by a pinch of saffron . Cover the container and let the chicken in a very low flame for at least 15 mins . Here now we have to add the kaju, pesta & magaj paste along with the black pepper powder and let the chicken cook until it is soft and tender .Remember it will be a thick creamy gravy.

Once the chicken is ready garnish it with gated pista and saffron and serve hot with chapatti . 

7

Goan Shrimp Curry

                                                                               
            The name Goa reminds me of two things the first one is fun & the second is it's awesome sea food platters . Goan cuisines commonly known as Konkani cuisine is highly flavored with spices . The konkan belt of India is located in tropical climate , which means the spices & flavours are intence .

Konkani or Malvani cuisine is considered incomplete without sea 

food , coconut & rich use of aromatic spices . Here the food is 

highly influenced by it's Hindu origins , hundread years of 

Portuguese Colonies & of course modern techniques. This shrimp 

curry recipe is no exception to the tradition of konkani food . The 

rich use of coconut and spices compliments with the shrimps 

extremely well & makes it a outstanding example of the 

awesomeness of the Malvani cuisine . 

Ingredients

For Curry

• Medium size shrimps 250 
• 1 big chopped onion 
• 1 bay leaf 
• 3 to 4 cardamom pods 
• 4 to 5 cloves
• 1/4 tbsp turmeric powder 
• 1/2 tbsp black pepper powder
• 1/4 tbsp of garam mashala powder
• Salt to taste
• Oil 4 tbsp

To soak & grind

• Dry red chilly 
• Cumin( jeera)
• 1tbsp Vinegar 

To grind 

• 1/2 Mustard seed
• 1 tbsp Ginger paste
• 1 tbsp Garlic paste 
• 1/4 cup Grated coconut 
• 1 tomato 

• In a small bowl soak the red chilli and cumin seeds with vinegar and set aside. In a large, side kadai/ non stick pan, heat oil add the whole spices, once they release a lovely aroma add the onions and let it fry until they turn brown in medium flame
• Take the ingredients to grind and make it into a nice paste, to this add the soaked red chilli and cumin seeds along with 3-4 raw shrimp/ prawns and grind it again.
• Once the onions brown add the puree and let it cook in medium flame, once it starts to boil add the masala powders except the garam masala and cook until the water evaporates and turns into a thick mass which releases oil. It would take close to 6-7 minutes and keep stirring continuously.
• Now add the remaining prawns/ shrimp and stir well such that they are well coated with the paste and add 1/2 cup water and bring to a boil. Let this cook for 5--7 minutes until you reach the desired consistency.
• Serve hot with rice or chapatti . :)

Chicken Roast In Andhra Style

                                         It was a bright Saturday morning . My kids were at home as their school remains closed at Saturday .I was sipping in my coffee mug & chatting with them . My baby girl said " mom what will we have today for dinner ? " Now this is a question I often have to answer to my little angles. I promised her that I will come up with a new chicken recipe for them . As chicken is their Favorited . To make some thing new with chicken I started searching web & suddenly got this one . This is a recipe from Andhra Pradesh . It is a kabab type recipe but we don't need oven for it . In the evening when I served this to my kids their reaction was overwhelming . So here is the recipe of this wonderful dish for u all. 

Ingredients

• Big Chicken piece (preferably drumsticks ) 
•  2 onion 
• 15 to 20 Garlic pods 
• 1 inch Ginger 
• 4 Dry Red chilly 
• 2 Green chilly 
• 30 currry leaves
• Juice of 2 lime 
• 1 tbsp kashmiri red chilly powder (optional)
• 1/2 tbsp turmeric
• Rice flour 
• Oil to fry 
• Salt to taste 

 

Grind all the ingredients to a fine paste except the oil 

& rice flour and few curry leaves  .

Now marinate the chicken pieces with the paste but before that you need to give cuts on the chicken pieces .

Be particular to marinate the chicken even between the cuts .

Now keep it in the refrigerator for at least 3 hours.  

After removing it form the refrigeration add the rice flour to the marinated chicken and mix well. And now shallow fry them along with the remaining curry leaves  .

Once the chicken pieces are golden brown remove them from the oil and serve them with green salad & lime .

Chilly Chicken Dry

                 
                                Chilly Chicken is an Indian Chinese dish which is extremely popular all over our country. My two kids so fond of this dish that I have to prepare this very often . I remember when I was a kid my mom used to make this dish for me. This dish gives you a velvety kind of feel on your tongue & within the coat is the soft chicken that give you the feel good factor . It taste tangy with a touch of sweetness . This is the reason of it's huge popularity .

Ingredients  

For marination

• Boneless chicken pieces 500g 

• 2 tbsp Ginger paste

• 2 tbsp Garlic paste

• 1 tbsp Green chilly paste

• 1/2 tbsp Black pepper powder 

• 2 tbsp white vinegar 

• 1 Egg white

• Salt to taste 

For frying 

• Corn four 3 tbsp

• All purpose flour (maida) 2 tbsp

For gravy

• 1 Onion diced 

• 1/2 capsicum diced

• 15 to 20 garlic chopped

• 1/2 inch ginger chopped

• 4 to 5 green chilly slitted 

• 2 tbsp soy sauce

• 2 tbsp vinegar  

• 1 tbsp ajinomoto   

• 2 tbsp tomato sauce

• 1 tbsp chilly sauce 

• 1/2 tbsp sugar

• Salt to taste 

Step 1- First marinate the chicken with all the ingredients mentioned above . Now keep it like that for an hour . Many people will suggest you to keep the marination for 15 mins or 1/2 an hour but I would suggest you to keep it for an hour because the egg in the marination will actually helps the chicken to get softer . The more is the time the softer will be the chicken .

Step 2- Add the cornflower & maida with the marinated chicken and deep fry until the color turns golden . This process is called velveting the chicken . So you have to be sure that the coating of the chicken doesn't turns brown in color but yet a bit crispy , & the process for getting the right kind of texture is to fry the chicken in a low flame in a open lid pan.

Step 3- Once the chicken is fried take a pan and put some fresh oil in it . Now first add the chopped garlic following with the  green chilies & chopped ginger . Saute a little & add the diced onions  & capsicums . Now add the tomato sauce , chilly sauce , soy sauce , vinegar , ajinomoto , salt & sugar . Stir a little and add 1 tbsp cornflower mixed with 1/2 cup water to it . This will give your dish the right kind of shine and velvety texture as needed . Now add the chicken & stir it until all of it get coated well with the sauce. Once the chicken is coated well keep it there on the  gass for another 5 mins to let the sauce dry ,but don't forget to stir continuously . Once the sauce is dry your dish is ready. Serve hot as a stater to your guest and family member to get their appreciation .   :)

Prawn with Mustard & Coconut Milk

This is an awesome recipe I found on net . Tried with a little modification & the result was just mind blowing.The creamy silky texture of this dish will make you feel in heaven. It goes best with hot rice . Try it & feel the  MAGIC. :) 

Ingredients

• Cleaned Medium sized prawn 250 g
• White Mustard Paste 2 tbsp
• Curd 2 bsp
• Thick Coconut Milk 1/2 cup
• Cashew Paste 1 tbsp
• Mustard Oil 3 tbsp
• Green Chilly  3 to 4
•  Red Chilly 1/2 tbsp
• Salt to taste
• 1/4 tbsp sugar

Marinate the prawns with Mustard past and a pinch of salt . Heat oil in a pan and add the prawns to it just saute for a minute immediately add the curd and stir the pan continuously . Remember while adding the curd put off the gas for a minute . It will give your curry an even texture . Now lit the gass again and add the coconut milk. Give it a boil and now add the cashew paste .Sprinkle red chilly powder and salt to taste . Let it boil for a minute and now add the sugar . Allow the curry to boil until it's texture becomes creamy . At the end add the green chilies cover the pan, wait for a minute or two and put off the gass. Serve hot with steamed rice.

Chicken Lollipop

               My kids just love this dish . Every time we go out for a dinner they will be asking for this one. So I tried this at home and it turned exceptionally well. My kids were over joyed with the results and so was I . Here is the recipe of my version of Chicken Lollipop. 

  

Ingredients

• 6 Chicken Lollipop 
• 3 tbsp Ginger Garlic Paste 
• 1 tbsp of green chilly paste
• 1/2 tbsp of kashmiri red chilly powder
• 1/2 cap soy sauce 
• 1/4 cap red chilly sauce 
• 4 tbsp lime juice
• 2 maggi chicken cubes 
• 2 eggs beaten
• 1/2 cup corn flour
• 1/4 cup maida ( all purpose flour )
• Salt to taste

Apart form corn flour & maida, mix all the other ingredients to the chicken lollipops and marinate it for at least 2 hours . 

         Now remove the chicken pieces from the marination and add the maida & cornflour to it . If it seems to be too thick add a little more egg to it. Now dip the chicken lollipops into the mixture and deep fry until they become golden brown . Serve hot with chilly or tomato sauce .

Gin Cocktail with Citrus and Ginger

                        Ingredients 

• Gin 1 ounce 
• Orange juice 1 ounce
• Sweet lime juice 1 ounce
• Sugar and ginger syrup 1 ounce 
• ice cubes 4 to 5

         First take some water in a pan and add 1/2 cup grated ginger & 1/2 cup sugar .Boil & prepare a syrup. Now strain the syrup & let it cool . 

         

               Now take a glass put some ice cubes in it add all the ingredients as per mentioned above, cover it and give it a good shake. Now take another glass add some ice cubes and pour the drink in it . Don't forget to strain before pouring it. 

                   

            NOW  ENJOY  :)

Ghugni (Whole Yellow Peas Curry)

                                       It is a favorite snack of bongs.I remember every Sunday morning my mom used to make this for us all. In our Bengal you can find this food in every road side hotel ...A food which is tasty nutritious yet affordable to all. Here is the traditional recipe of Ghugni.   

Boiled yellow peas with a pinch of salt.

   

Ingredients 

• 2 Cup Yellow peas (mutter ) boiled
• Mustard oil or any other 
• 4 onion chopped  
• Garlic paste 2 tbsp
• Ginger paste 1 tbsp
• Silted coconut 1/2 cup 
• 2 Tomatoes chopped
• 1/2tbsp Turmeric
• 1/2 red chilly powder
• 1 tbsp kashmiri chilly powder
• 4 green chilly chopped 
• Lemon for garnishing  
• Roasted garam mashala for garnishing 

                                            

 Though it is for garnishing yet Roasted garam mashala powder is a very essential  ingredient for this dish . It adds a special flavor to the dish. To make roasted garam mashala first take a pan and dry roast whole Jira (cumin) , Dhaniya (coriander) , Dry red chilly , Cloves , Cardamom & Cinnamon and make powder of them. 

                                           Heat oil in a pan and add 3 chopped onion let them be pink . Now add garlic paste , saute a little and add the tomatoes following a dash of salt . This will help the tomatoes to get soften fast . After the tomatoes are soft add garlic paste , turmeric powder , red chilly powder , and kashmiri red chilly . Now stir a while and add the silted coconuts . 

Cover the pan for a while and let it cook on a low flame . Once the oil is released from the mashala add the boiled yellow peas (mutter) with it's water and allow to cook for 10 mins on a low flame . Now your Ghugni is ready to eat . Bring it down from the flame and pour it in a serving bowl garnish it with chopped onion , chopped green chilly, a little sprinkle of roasted garam mashala & a dash of lime juice . Serve hot with bread .