Makhmali Chicken Afghani

          Today I want to share one of my experimented recipe. I have tried varieties of chicken recipes as my husband is fully non-vegetarian and he needs mostly daily chicken in his meal ,so I always try to experiment and make different types of dishes with the same ingredients.

Today I want to share a rich delicacy, here I have added the taste of Afghan , its very rich in taste and goes well with puris, parathas, Naan, phulkas.

Ingredients-

• Chicken (bone/boneless)- 500gm, here I have used with bone
• Bay leaf-1
• Ginger and garlic paste -2tbsp
• Onion 1 large  sliced
• Yoghurt-4-5tbsp
• Cashewnuts-15-20
• Poppyseeds- 1-2tbsp
• Turmeric powder -2tsp
• Garam masala powder -2tsp
• Salt as per taste
• Sugar to taste

How to cook-

       First wash the chicken well and keep it in a big bowl. Now add ginger garlic paste, salt, yoghurt, turmeric powder, garam masala powder and marinate well and keep aside for 2 hours. Take a pressure cooker and add sliced onions, poppy seeds and cashew nuts with some water and cover the cooker and cook it for 5 whistles, when it cools grind all together and make a paste.

Now in a kadai/pan add oil, when heated add bay leaf, then add marinated chicken and cook for sometime, in between cover the lid and cook in medium heat. Add little kashmiri red chilli powder and stir it well, when chicken is half cooked, add the cashew paste mixture into the kadai and mix it well with the chicken . stir it for few minutes and then add 1 glass of water and cover the lid and cook it until the chicken is fully cooked and the gravy is thick. Now add little sugar for taste.

Tips- 

• Here chicken has to be cooked in medium heat to low heat.
• Cream and cheese can be added to get more richer taste. I have not added as it will be very heavy.

Serve hot and garnish it with chopped coriander leaves and a slice of lemon .

Aloo parwal curry(no onion no garlic) recipe

          Many of my friends are pure vegetarian and they have requested to share some recipes for them, also in special occasions like purnima or in puja time we cook food without onion garlic . So guys I will share with you a simple and tasty dish which can be cooked easily and its very healthy.

Ingredients

• Parwal/patal/pointed gourd- 5
• Potato -1 large
• Oil -2tbsp
• Bay leaf-1
• Turmeric powder-1/2tsp
• Kashmiri red chilli powder- 1 tsp
• Coriander powder-1/2tsp
• Ginger and cumin seeds paste-1tsp
• Tomato -1 large
• Salt to taste
• Sugar to taste
• Garam masala powder-1/2 tsp
• Ghee-1/2-1tsp
• Chopped coriander leaves for garnish
• All purpose flour(maida)-1-2tsp

How to cook-

             Wash the potato, peel it and cut into cubes then boil it and keep aside. Wash the parwal, peel and cut it into small cubes as it helps in fast cooking. 1 parwal can be cut into 3-4 cubes.
Now take a kadai/pan and add 1 tbsp oil , add parwal and cover the lid for 2 minutes. Now open the lid and shallow fry it until the parwal is soft and golden in color. Now take out the parwal in a plate and keep aside.
In the same kadai/ pan add 1tbsp oil, add bay leaf ,ginger and cumin paste, fry it. Add turmeric powder, salt, kashmiri red chilli powder and coriander powder one by one and fry it for 1-2 minutes. Now add the chopped tomatoes and cook it in low to medium flame until the tomatoes are mashed with the other spices.
 Now add the potatoes and parwal and stir and mix it well. Then add water around 1.5 cups and cover the lid. Cook for 5 minutes , until the parwal is not cooked completely.
 In a bowl take 1-2tsp maida and mix it with little water well and pour into the kadai, this will help in getting good texture and the gravy will look rich. Now at last add little sugar( optional) little ghee and garam masala powder and switch off the flame.

Serve the potato parwal curry with chopped coriander leaves.

It can be served with roti, parathas and rice.  

Payesh(Kheer)

Payesh is one of the popular sweet dessert for every Bengali. Payesh means kheer or payasam. Today I will share Gurer payesh (kheer made with jaggery).  In every occasion we serve payesh.This sweet dessert is compulsory in every bengalis home, but it takes lot of time and patience to make it.
I will share you the most easiest and quick recipe of payesh (kheer) which can be done within 30mins.


Ingredients

• Milk-1litre (full cream), I have used Amul Gold
• 100gms gobindobhog rice/ basmati rice
• 1/2 cup jaggery(here I have used khejur gur thats date jaggery)
• 1 small bay leaf
• 1/2 cup cashewnuts and raisins
• 1 tsp cardamom powder

How to cook -

Take 100gms of gobhindobhog rice or basmati rice whatever is available with you but I will suggest gobindobhog rice because the aroma in this rice is best for payesh.Now simply wash the rice well and add 2 cups of water in a cooker and add this rice and cook till 1 whistle comes.When it cools ,open the cooker and strain the rice..It should be half cooked or 3/4th cooked.

Now take a big vessel(preferebly nonstick), boil 1 litre milk in high flame and continuously stir it for 2 minutes .Now add the bay leaf and half cooked rice and continuously stir in medium flame.After 5-10mins add cashew nuts and stir.Add raisins now and stir until the rice is fully cooked and the milk consistency is thick. Now add crushed jaggery and slower the flame and stir it .when its fully mixed add the cardamom powder and keep aside to cool.After it cools the payesh will be more thicker. It will taste amazing hot and chilled.

Serve as your wish.You can decorate it with more dry nuts.

Tips

• Always remember the rice and milk ratio so that it tastes rich and delicious.
• You can add milkmaid as well if you dont want to add jaggery or sugar.
• Rice should not be fully cooked in cooker, only half cooked.
• If you melt the jaggery on high flame, milk will get separated .So remember always in very low flame or off the flame and mix the jaggery.
• If you have time then you can cook the rice completely with the milk, no need to pressure cook. This is only for making quick if you are in hurry

So my lovely friends try this payesh recipe and let me know how was it .
Happy cooking

Homemade Meat/Mutton/ Chicken Masala Powder

Homemade Chicken/Meat Masala is an easy and tasty recipe.It gives your chicken/meat dishes wonderful taste. I use this masala in paneer recipes and other curry recipes as well.

Ingredients-
Cumin seeds 2tbsp
Coriander seeds 5tbsp
Black pepper corn 1 tbsp
Fennel seeds 2 tbsp
Cashew nuts 20
Poppy seeds 1tbsp
Cinnamon stick -3
Cloves -5
Cardamom 10
Bayleaf 2
Nutmeg 1 piece
Small mace piece
Red chilli 10-15
Kashmiri red chilli powder 1/2tsp

How to Make this Masala-

        Take a pan and add oil 1/2tsp-1 tsp. Roast the red chillies then add jeera, fennel, pepper corn, cardamom cloves nutmeg, stir continuoysly. then add coriander seeds , cashew nut, bay leaf and cinnamon stick, poppy seeds, add kashmiri red chilli powder. In this way add all the ingredients given above. Mix all well and switch off the flame.. Allow it to cool and then grind it in a mixer grinder .

Now the meat masala is ready. Store it in an airtight container.

Now get ready with any non veg item

Home Made Biriyani Masala Powder

Biriyani is the most favorite dish for many people. So today I am going to share how to make this aromatic Biriyani Masala Powder at home.

Ingredients-
(For making Half cup of Biriyani Masala)

Star anise- 1
Nutmeg-1/2
Mace -2 strips
White pepper - 1 tsp
Shahi jeera (Caraway seeds)- 1tsp
Clove-1/2 tsp
Cinnamon - 2 inch stick
Green cardamom -1 tsp full

How to make the masala-

           Take a pan and roast the whole spices one by one  in very low flame .Do not add all spices together and roast otherwise it may burn. First add nutmeg and stir and toss frequently over medium to low heat until it begin to smell toasty , now keep aside. Take cinnamon stick and roast it. In this way roast all the other whole garam masala individually. After all is done, allow it to cool and then grind it to a fine powder .

            Now the Biriyani masala is ready and keep it in an airtight container  and keep in refrigerator.
So that you can store it for a month.

Safe and Happy Cooking

Yellow Chicken Biriyani

Biriyani is one of the popular Indian dish which is loved by everyone. But making Biriyani is a lengthy process. there are various kinds of Biriyani from region to region .Here I will share a super easy and quick recipe for chicken biriyani which can be made by bachelors or college students or anyone who dont have much time and a bit lazy like me :)

In this Chicken Biriyani I will add potato as well because Kolkatians like potatos. Its optional and based on your preference and taste.

Ingredients-

Chicken -250gms bone/boneless(I have used with bone)
Basmati rice -250gms
Fried onion 1 cup(optional, if u hv time)for garnish
Bay leaf 1-2
Potato-1 cut into half(optional)
Ginger garlic paste 3tsp
Onion 1 large  sliced
Yoghurt-1/2cup
Tomato 1 big chopped
Green chillies 2-3
Turmeric-2tsp
Kashmiri red chilli powder -1tsp
Meat masala-1tsp(for homemade meat masala follow my post)
Whole garam masala(cinnamon, clove, cardamom)
Shahi jeera/jeera-1tsp
Vegetable oil-3-4tbsp
Chopped coriander leaves for garnish
Salt to taste

How to cook-

First clean the chicken and marinate it with salt, turmeric powder 1tsp, yoghurt and keep aside for sometime.


Take a kadai or pan, add 2tbsp of oil, when heated add bay leaf and whole garam masala. Now add shahi jeera or normal jeera whatever you have, when it splutters add sliced onion .
When its transparent add ginger garlic paste, salt and fry for 2 minutes.
Now add the marinated chicken and potato and cover the lid and cook for 5mins. Now stir it and add little more turmeric powder and red chilli powder and meat masala.mix it well . Now add chopped tomatoes and green chillies and cook for more 5minutes and keep aside.

Soak the basmati rice for 30mins and strain it.
Take a cooker, add some oil, little bay leaf, now add the basmati rice and fry it for 1 minute then add 1tsp Biriyani masala(for homemade Biriyani masala follow my post). Here I have used MDH Biriyani masala as my homemade masala was over.
 Now mix all well and add the chicken from the pan.mix that well. Now add 500ml water, remember if you use 1 bowl basmati then add 2 bowl of water. Now you can make it as per your requirement. Pressure cook the Biriyani for 2 whistle on high heat. Turn off the gas and let the pressure release itself. You can make it in a big pan with a glass lid so that you can check easily whether the Biriyani is cooked or not.
When all the pressure is released by itself, open the lid and your Biriyani is ready to serve.

Garnish the biriyani with fried onions and chopped coriander leaves.
Serve this Biriyani with Raita or salad or pickle, whatever you like to.

Tips- 

You can add 1tsp kewra water and 1tsp rose water to enhance the flavour of Biriyani

Crispy Malpua

Malpua is one of the easiest sweet snacks. Bengali sweets are the best in India . In the northern parts of India Malpua is made with khoya and maida but in Bengal we mostly use suji or semolina instead of that. At my home everyone likes crispy Malpua without dipping into the sugar syrup which can be kept for storage for couple of days. Also all can snack it whenever they want to munch in something. Malpuas are made in many other process, some fry malpuas then dip into the sugar syrup as well and many other ways. I want to share with you all my way of easy cooking crispy Malpua.

Ingredients-

• 1/2 cup maida or all purpose flour
• 1/2 cup suji or semolina
• 1/2 cup milk or water(to keep it stored for long use water)
• 1/2 cup sugar 
• 100gm condensed milk(optional)
• 1tsp curd
• 1/2 tsp cardamom powder
• 1/2 tsp fennel seeds(saunf)
• 1tbsp coconut shredded(optional)
• Ghee or vegetable oil for deep frying

How to cook -

Take a big bowl and combine all the ingredients together except oil . If you dont use condensed milk then add more sugar as per your taste. Now add 1 cup water and make a smooth batter
Heat ghee or oil in a kadai/pan .

Pour a ladle full of batter onto the kadai carefully and deep fry on medium heat on both the sides. when the both sides are golden brown the malpua is ready. Do the same for making other malpuas.

Serve hot or cold as per your choice. Garnish with some pistachios or any other dry fruits.


Tips-

1. Curd helps in soaking very less oil in the malpua so its good to add 1 spoon of curd into the batter.
2. For getting crispy malpuas fry it in low to mediukm heat, it will take little time but it will turn out crispy and crunchy.
3. I fry in pan so i can fry 4 malpuas at a time.
4. You can use any kind of dry fruits like cashew, raisins and mix into the batter.

Happy cooking :)

Curd Fish (Doi Maach)

Doi Maach - is a popular recipe of Bengalis and it has good nutrition value as well. It is very easy to prepare and tastes delicious. Generally rohu fish is used to prepare Doi maach but you can use Katla or any other fishes as per your choice.This is my personal favorite recipe as it gives little tangy taste.

Ingredients-

• Rohu fish pieces-4
• Oil for frying fish-2-3 tbsp(Mustard oil or white oil)
• Ghee 1-2tbsp
• Bay leaves-1
• Onion 1 thin sliced
• Ginger paste- 1tbsp
• Cumin seeds paste- 1tbsp
• Whole garam masala(2cardamom,1 small stick of cinnamon,2 cloves)
• Turmeric powder 2tsp
• Kashmiri red chilli powder-1tsp
• Garam masala powder 1tsp
• Thick curd- 1/2 cup
• Salt to taste
• Sugar 1-2tsp
• Green chillies 2-3
• Coriander leaves for garnish

How to cook -

First clean the fish pieces with water and rub little salt and turmeric powder properly and gently and keep aside for sometime.Then fry the fish pieces gently, dont overfry the fishes, when golden color forms, switch off the flame and keep the fish pieces aside.

In a kadai/pan pour some ghee (oil can be used as well for health conscious people) and add bay leaf and whole garam masala.Then add onion sliced and fry till  slight golden or transparent. Then add ginger and cumin paste, turmeric powder, kashmiri red chilli powder, salt and cook them until oil separates.

Now blend or whisk the curd until smooth and add it, mix it well and cook for 5minutes. When the masalas are little dry add water .When it comes to boil add the fried fish pieces and cook them until the gravy is thick. Add little sugar and at last garam masala powder and mix it well and switch off the flame and add 1tsp ghee. 

Garnish Doi Maach(Curd Fish) with chopped coriander leaves.

Serve this with steamed rice .

Tips-

1. Dont fry the fish pieces too much for this recipe.
2. After adding yoghurt immedietly stir it . to make the gravy smooth. 
3. For more rich taste you can add raisins soaked in water as well in the end of cooking and mix it and cook for more 5 minutes.

Thank you. Happy cooking my friends.

Fish Mustard Curry (Rui Macher Jhal)

Hello everyone.

 As you all know Bengalis love fish and its called that mach (fish) er raja (king) rui (rohu). Rohu fish is very easily available in any fish market and most affordable fish. I want to share some of rohu fish dishes name and will be sharing the recipes one by one . Also these dishes can be made with Katla (catla, Bengal carp)fish

1. Rui macher jhal(mustard fish curry)
2. Rui Macher alu diye jhol
3. Muri ghonto
4. Fish pulao
5. Doi maach
6. Macher kalia
7. Rui macher dum
8. Fish fry
9. Macher korma
10. Fish rezala

1.Rui Macher Jhal (Mustard Fish Curry)-
This recipe is the Bengalis signature dish and also it can be prepared with katla fish. This is very simple and quick and tasty recipe which can be easily made and served with steamed rice and you will get heavenly taste.

Ingredients -

• Rohu fish(rui mach)- 4 pieces
• Bay Leaf-1
• Cumin seeds -1/2tsp
• Black mustard seeds- 3tbsp
• Poppy seeds-2tbsp(optional)
• Onion-1 small sliced
• Green chillies -2
• Tomato-1-2 medium  sliced
• Turmeric powder- 2tsp
• Kashmiri red chilli powder-1tsp
• Mustard oil- 3-4tbsp or as required

How to cook-

First clean the fish pieces with water and rub little salt and turmeric powder properly and gently and keep aside. Now make a paste of mustard seeds using grinder or Silnora/Shilbata,preferably gring 1 green chilli along with the mustard seeds and mix in water and strain it and throw the black chilkas.
Make a paste of poppy seeds with little water. Sometimes I use this otherwise you can skip this. Poppy seeds(posto bata) gives a rich texture into it. Take 2-3tbsp of mustard oil in a karai /pan and when its well heated add the fish pieces very carefully and fry it till the fish turns golden brown colour from  both the sides.

Strain fish pieces from oil and keep aside . in the same oil add bay leaf, cumin seeds and then add onion sliced fry for sometime but don’t overfry then add green chillies and chopped tomatoes ..cook for sometime till tomatoes r mashed. Now add salt, turmeric powder and Kashmiri red chilli powder.
Mix it well and add poppy seed paste and cook for sometime(optional). Mix it well and add mustard water to the gravy and bring it to boil and add fried fish pieces to the gravy.

Cook for around 10minutes in medium flame and when the paste is thick turn out the flame…coat the fried fishes properly with the paste . Switch off the flame and now add 1 tsp raw mustard oil to the gravy and mix it…

Serve this with steamed rice and garnish with green chillies, coriander leaves or as per your choice.


Tips-

1. In this recipe mustard oil is a compulsory ingredient, any other oil cant be used.
2. For getting thick mustard paste add little more mustard seeds but remember to mix the grinded paste with water and strain it well, so that no bitter taste will come out.
3. You can use boneless fish also in this recipe.

Why I go with this dish?
         My family loves whenever I cook sorshe rui. We don’t need lots of other items when I cook this. Steamed or boiled rice goes best with this dish.I hope you all will try this easy and quick recipe and share with me your experience in comment section.

Thank you. Happy Cooking my friends.

Chilli Paneer

 

 

 

Ingredients:

• Paneer 250 grams
• ¼ tsp Kashmiri red chilli powder...
• 3 tbsp corn flour
• 3 tbsp Maida
• 2 pinches pepper powder
• salt as needed
• water as needed
• 3 to 4 tbsps oil as needed for shallow frying
• Sauce for seasoning
• 1 tsp. vinegar
• 1 tbsp soya sauce
• 1 tbsp chilli sauce
• 1 tbsp chopped garlic
• 2 tbsp chopped spring onions greens
• 2 tbsp chopped spring onion whites
• ½ cup cubed capsicum or bell pepper
• 1 medium onion cubed, layers separated
• 1 to 2 green chilies slit and deseeded
• ¼ tsp of pepper powder
• ½ tsp corn flour for dry chilli Paneer or 1 tsp for gravy

 

How to make the recipe-

Add cornflour, maida (optional) to a mixing bowl along with red chilli powder, pepper, salt and little water. For restaurant style chilli paneer which has a thick coating of flour, make thick batter.Heat oil in a pan for shallow frying,add paneer to the batter and coat them well.When the oil is hot, drop the batter coated paneer pieces in the oil one by one,fry them on a medium heat until crispy,remove the oil from the pan keeping 1 tbsp. Fry garlic until it smells good.Add onions, chilies and capsicum. Saute on a high flame for 1 to 2 mins. Stir in soya sauce, chilli sauce, vinegar and red chilli powder or paste.Add 2.5 tbsp water to the pan.

 

To make chilli Paneer dry-
Add half tsp corn flour to a bowl and mix with 2.5 to 3 tbsp water. Stir well.
Pour this mixture to the pan. Cook till the sauce thickens. Check the taste of the sauce. You can add more sauces or salt if you wish.
Next sprinkle pepper powder.
Add fried cubes and saute for 2 minutes. Add the spring onion greens.
 
Serve Paneer chilli hot as a starter.