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 :)