Methi Malai Murg

This is a lovely dish to have with roti . The aroma of methi and garam mashala with the smooth texture of the cream based curry blends perfectly well .It could be a lovely dish to serve in a party which will definitely fetch you some appreciation.

Ingredient  

1. 1 kg chicken
2. 3 tbsp ginger paste
3. 3 tbsp garlic paste
4. 2 big onion chopped 
5. 1 cup beaten curd
6. 1 tomato chopped 
7. A handful of dry methi crushed
8. 1 tbsp turmeric powder 
9. 1 tbsp red chilly powder 
10. 1/4 cup cream 
11. Garam mashala powder (cinnamon , small cardamom , big cardamom , cloves , mace and nutmeat ground into powder )
12. oil 
13. salt to taste 

                      First marinate the chicken with turmeric and salt. After 15 mins fry the chicken pieces in oil until they r golden. Now heat fresh oil into another  nonstick pan and add the onions . Let them turn pink now add the garlic paste . Saute for a while and add the tomatoes following with salt turmeric and chilly powder  . This will help the tomatoes cook fast . Now add the ginger and saute just for a minute . Then add the chicken and saute for 10 mins in low flame . Now add the methi powder following by the curd . Cover and let it cook until the chicken is done .Once the chicken is tender add the cream cover and cook for another 5 mins . Last but not the least add the garam mashala powder . Then cover instantly and turn off the gass . Leave it for 5 mins and then serve hot with roti .

Thukpa

                                                              
                                                                              It is a Tibetan noodle soup generally served with chicken . But the vegetarian version is also enjoyable. Here I made the non veg version with both chicken and prawns.

Ingredients

1. 250 g boneless chicken cut into small cubes
2. A hand full of boiled egg noodles
3. 100 g prawns
4. 3 tbsp. chopped garlic
5. 3 tbsp. chopped ginger
6. 1 cup chopped onion
7. 1 cup chopped green onion
8. 1/2 cup chopper coriander leaves
9. 3 cups of water
10. 2 tbsp. soya sauce
11. 4 tbsp. lime juice
12. 1/4 tbsp. sugar
13. 1 Maggie chicken cube (optional )
14. 3 tbsp. olive oil
15. salt to taste

                                                                        Heat the olive oil in a pan now add the chicken pieces in it . Fry in a low heat unless the chicken turns brownish . Now add the onions and saute for few minutes . Once the onion turns pink add chopped ginger followed by the garlic . Saute for a while and add the prawns . After a while add the water and cook it for 15 mins in low flame and lid on. Once it is done add the soya sauce , lemon juice , sugar and salt . Cook for few more minutes and add the chicken cube followed by  the green onion and coriander leaves . Now add the noodles . Cook for just 1 minute . Now serve it in a soup boul garnish with boiled noodles and chopped coriander on top .

                                                       

 

  

Reshmi Murg Kesari

This is a kabab rich with the flavor of Kesar and Ghee. On your mouth it is just heaven . I would strongly recommend as a party dish . It would surely be the reason to catch the attention of your guest towards your culinary skills .

Ingredients    

For marination 

• Chicken breast cut into dices 20
• Hung curd 1/2 cup
• Lemon juice 2 tbsp
• Ginger paste 3tbsp
• Garlic paste 3tbsp
• Red chilly powder 1 tbsp
• 2 pinches of kesar

For cooking

• Ghee 75g
• Besan (bengal gram powder) 50 gram
• Shahi jeera 1tbsp
• Green cardamom powder 1/2 tbsp
• Black pepper powder 1/2 tbsp
• Black cardamom powder 1/4 tbsp
• Nutmeg (jayfal) powder 1/4 tbsp
• Mace (jayatri) powder 1/4 tbsp
• Kabab chinni (cubeb) powder 1/4 tbsp
• Pathar ke phool (kalpasi)  powder 1/4 tbsp

Method 

Beat the curd in a bowl . Soak the kesar in very little water for 1/2 an hour and crush it with the back of a spoon . Now mix it and all the other ingredients of marination to the curd and marinate 

the chicken pieces in it for 1 hour . 

Now heat a pan and heat the ghee ,add the besan in it and roast quickly . Add shahi jeera and the marinated chicken . Cook until the chicken is almost ready and the gravy comes to a semi dry consistency . Now add the rest of the mashala powder to it . Turn of the gas and let it cool for a while . Now place the chicken on a oven tray and bake for 8 to 10 mins . Serve hot to your friends and family as an awesome mouth watering starter .

 

Prawn Roast Kerala Style

Ingredients

For roasting

• Prawns cleaned and deveined -250g
• Mustard seeds 1/2 tbsp
• Ginger chopped 1tbsp
• Garlic chopped 1tbsp
• Onion chopped 1 small cup
• Coconut cut into small pieces 1/2 cup
• Green chilly 3 to 4 
• Methi ( fenugreek )  seed powder 1/4 tea spoon
• A hand full of curry leaves 
• oil 3 tbsp

For Marination

• Kasmiri red chilly powder 1 tbsp
• Red chilly powder 1/2 tbsp
• Black pepper powder 1 tbsp
• Turmeric powder 1/2 tbsp
• Coriander powder 1 tbsp
• Garam Masala powder 1 tbsp
• 2 tbsp lime juice 
• salt to taste .

Marinate the prawns with all the above ingredients for 1 to 2 hours. 

Heat oil in a non sticky fry pan add mustard seeds and wait until it starts crackling . 

Now add the ginger followed by the garlic. 

 Let the aroma come out now add the onions . 

When the onion turns little brownish add the coconut pieces . 

Now add the green chillies and methi powder. 

Wait a minute and add the curry leaves followed by the marinated prawns . 

Cover the lid and low the flame for just two minutes. 

Now uncover it and raise the flame keep roasting for another two minutes and serve hot with hot phulkas .

 

Chatpata Chicken

 

Ingredients

• 3 tbsp mustard oil
• 500 g boneless chicken
• 1 tbsp lemon juice
• 1 tbsp kalonji (onion seeds)
• 1 tbsp sounf ( fennel seeds)
• 2 tbsp ginger chopped
• 2 tbsp garlic chopped
• 2 tbsp onion chopped
• 1 tbsp ginger garlic paste 
• 2 tomatoes chopped 
• 2 tbsp tomato paste
• 2 tbsp curry leaves
• 2-3 green chilly 
• 1 tbsp red chilly powder
• 1 tbsp black pepper powder
• 1/4 tbsp black salt 
• salt to taste
• 1/2 tbsp roasted cumin powder
• 1 tbsp coriander chopped
• 1 tbsp mint chopped 

Marinate the chicken with ginger garlic paste and lime juice for 1 hour .

Heat mustard oil. Add onion seeds and fennel seeds. Once they release flavor, add chopped garlic. Saute for a while.

Add the chopped onion, tomato, ginger and green chillies. Stir fry until the onion turns brownish.

Meanwhile, fry curry leaves and crush them.

Add the boneless chicken cubes, tomato paste and stir for a while.

Add the other dry spices and mix well.

Cook on a low flame, with a lid on top for about 10 minutes.

Add the crushed curry leaves and mix well add
fresh coriander and mint. 

Cook for another 5 mins and serve hot with roti or rice .

 

Veg Spring Rolls

                     A lovely snack to light up any evening .

INGREDIENTS

• 6 spring roll sheets
• 1 cup boiled noodles 
• 1 tbsp garlic chopped
• 1 tbsp ginger chopped 
• 1/2 tbsp green chilly chopped
• 1/4 cup finely chopped carrot
• 1/4 cup finely chopped cabbage 
• 1/4 cup finely chopped french beans
• 1/4 cup finely chopped capsicum
• 1/4 cup finely chopped spring onion 
• 1/2 tbsp soya sauce
• 1/2 tbsp vinigar
• 1/4 tbsp sugar
• 1/2 tbsp ajinomoto
• salt to taste
• 1 egg white to bind
• oil to fry 

 

THE FILLING 

 

 First heat 2 tbsp oil in a pan . Add chopped ginger & garlic and green chilly . Saute a little and add all the chopped veggies . Now quickly add the soya sauce , vinegar , sugar , salt and ajinomoto . Add salt little carefully because ajinomoto is salty and soya sauce too. Saute for a minute and add the noodles . Remember to break the noodles into small particle . The filling is ready .

 Spring Roll Sheet . One can get the instruction to fold it behind the pack .

Now stuff the spring roll sheet as shown in the picture below. Apply egg white to the sides of the sheet and lock the filing inside .

 

  

  Once all your spring rolls are ready Deep fry them into the oil & serve hot .

Subway Style Chicken Sandwich With Whole Wheat Freanch Bread

Subway sandwiches are very popular these days . This is a recipe to pamper your taste buds with the similar taste. The whole wheat bread is a healthy option for chicken sandwiches & the puffiness of the  french once are specially adored by the sandwich lovers .

Ingredients for one

• 1Whole Wheat French Bread 
• 1/4 Cup Boiled chicken shredded into small pieces
• 1 tbsp Cheese Spread 
• 1 tbsp Shredded processed cheese
• 1/2 tbsp Finely chopper onion
• 1/4 tbsp Chopped ginger
• 1/4 tbsp Chopped garlic 
• 1/4 tbsp Chopped Green Chilly
• 1/4 tbsp oregano
• 1/4 Pepper powder
• Sandwich Mashala optional
• English Mustard how much you wish 
• Onion , Capsicum & Tomatoes sliced into rings
• 1 tbsp butter to fry 

 First put a little butter on pan and roast the onion, capsicum, & tomatoes one by one . Add a little seasoning of salt & pepper , to keep the veggies crunchy avoid over cooking   . Once it is done remove then from pan & keep them aside.

 

Now heat some more butter and start sauteing the chopped onions along with the ginger, garlic & green chilly  . Season with salt and pepper & lastly add the oregano, remove it from heat  & and keep it aside .

Now cut the bread into halves & spread the cheese on a half . Sprinkle the sandwich mashala on it.

 

Now lay the chicken on the bread.

 

 On the top of it spread the veggies & add the mustard .

 

Cover with shredded cheese.

Now Take a pan , add a very little butter and roast the other half of the bread for a while and cover the sandwich with it . The sandwich is now ready to serve .

Chicken Hariyali Kabab

             An extremely tasty but equally healthy dish .
Ingredients

•  500g boneless chicken pieces
• 3 tbsp hung curd 
• 2 tbsp lime juice
• 1 cup coriander leaves
• 1 cup mint leaves
• 2 tbsp ginger paste
• 2 tbsp garlic paste
• 3 to 4 green chillies
• 1 tbsp red chilly powder
• 1/4 tbsp turmeric powder
• 1/2 tbsp black pepper powder
• 1/2 tbsp roasted garam mashala powder
  ( roast whole coriander, cumin, dry red chilly ,cinnamon, cloves & green cardamom and make a powder out of it )
• 2 tbsp butter
• salt to taste

 

Make a paste of green chilly, coriander & mint leaves. Now add the paste to the hung curd along with the ginger garlic paste & lime juice . Now add the dry mashalas & butter. Once the mixture is ready add the chicken pieces to it & let it be marinated for at least 4 hours . Now pre heat the oven at 300 digree . Once the oven is hot let the chicken go in . Reduce the temperature and let the chicken cook for 30 mins . Keep brushing the chicken with butter in between . Once the chicken is cooked increase the temperature and let the chicken get a slit grilled texture.    

Serve hot with lime and onions . A good starter for all parties :)

Stir Fried Fish in Bengali Style (Macher Jhuri Bhaja)

                                      An easy to make Rohu Fish dish goes quite well with roti.

Ingredients 

• 200g Deep fried & Boned Rohu fish 
• 2 tbsp mustard oil
• 1/2 cup chopped onion
• 1 tbsp chopped garlic
• 1 tbsp chopped ginger 
• 1 tbsp chopped green chilly
• 1/2 lime juice
• 1/4 tbs turmeric
• 1/4 tbsp red chilly powder
• 1/2 tbsp Roasted Garam Mashala powder(roast coriander, cumin, dry red chilly, cloves, cinnamon, & green cardamom and make a powder)
• A pinch of sugar 
• Salt to taste
• 2 tbsp oil fried kaju nuts 
• 2 tbsp raisins 
• Chopped coriander to garnish

                                                             Heat oil in a frying pan and add chopped onions following with ginger garlic & green chilly  . Saute for a while & add turmeric, red chilly powder, roasted garam mashala . Keep stirring on a high flame .Add a pinch of sugar and salt to taste. Here we need to add the boned fishes which should be broken into small pieces . Now add the raisins and kaju, stir a while then add the lime juice and remove it from the flame . Garnish with chopped coriender . Serve hot with rotis .

Chicken Cutlet

                                           

  This is a very famous afternoon snack . At market it will cost at least 100 Rs yet the stuffing will contain very little chicken and not to forget the oil which will be used ,reused & reused and then again reused .So here is the recipe for you all . Prepare it at home and stay healthy :)

 

Ingredients 

•  500 g chicken keema
• Mustard oil or any other oil of your choice
• 1 tbsp garlic paste
• 1 tbsp ginger paste
• 1 cup chopped onion
• 2 tbsp chopped garlic
• 2 tbsp chopped ginger
• Chopped green chilly as per your wish
• 1/2 cup chopped fresh coriander leaves
• 1 lemon juice 
• 1/2 tbsp turmeric powder
• 1/2 tbsp red chilly powder
• 1/2 tbsp coriander powder
• 1/2 tbsp cumin powder
• 1/2 tbsp roasted garam mashala powder ( roast whole coriander, cumin, dry red chilly ,cinnamon, cloves & green cardamom and make a powder out of it )
• 2 egg beaten 
• 1/4 cup cornflour 
• 2 cup breadcrumbs 
• 1/4 tbsp sugar
• Salt to taste

 

First marinate the chicken keema with ginger garlic paste , lemon juice & little salt for at least 1/2 an hour .

Then put the keema in a grinder and make a paste .

Heat little oil in a pan , add the onions . Saute till it turns pink . Now add chopped ginger, garlic & green chilly along with all the mashala powders . Saute for a while & add sugar and salt as required . Lastly add the chopped coriander & quickly turn the gass off. Now add the mashala withe chicken paste & mix it properly.

After this add a little cornflour to the paste to bind it properly .Now you can give the cutlets any shape or size according to your wish . Once the cutlets are given shape dip them in the beaten egg and coat them with the breadcrumb. 

Once they are ready deep fry them and serve hot with sauce & salad .

Panchratna Dal

Panchratna Dal is very healthy as it has the goodness of five different kind of Dal, & when it comes to the taste I must assure you that the sweet & sour taste of it's will definitely get you to appreciation. So let's start with the recipe .

                                                                 

Ingredient  

• 1/4 cup Chana Dal (split bengal gram )

• 1/4 cup Toovar Dal (arhar dal )

• 1/4 cup Moong Dal (split green gram )

• 1/4 cup Masoor Dal (split red lentils )

• 1/4 cup Urad Dal (split black lentils )

• 1/2 tbsp Haldi (turmeric powder )

• 1/2 tbsp Red chilly powder

• 1/2 tbsp Garam Mashala powder

• 1/4 tbsp Dhaniya powder (coriander powder )

• 1/4 tbsp Jeera powder ( cumin powder)

• 1/4 tbsp Jeera ( cumin seeds )

• 1 whole red chilly 

• 1/4 cup Chopped Onion 

• 2 Large Tomatoes chopped

• 2 tbsp Grated Ginger

• 1 tbsp Grated Garlic

• 2 Green chilly

• Asafoetida a pinch

• 4 to 5 cloves

•  Fresh Coriander Leaves Chopped for garnish

• 1/2 tbsp sugar

• 2to3 tbsp gure (Jaggery)

  1/2 fresh lime juice 

  oil or ghee 

  Salt to taste

 

 

                    

                             Pressure cook the mix dal with haldi and a pinch of salt. Now heat oil or ghee in a pan and add jeera, cloves, whole red chilly, asafoetida, garlic & ginger . Saute a little & add onion , let the onion be translucent. Now add chopped tomatoes following all dry powdered mashalas following with the dal . Allow it to boil , now add sugar, jaggery, salt and the green chillies . Cover the pan and let it boil for a while . Before removing the pan from heat add the lime juice. Garnish the dal with chopped coriander and serve hot with rice or roti . 

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 :)