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Showing posts with label indian. Show all posts
Showing posts with label indian. Show all posts

15 December, 2013

Chicken / Mutton Rezala - Version - 2

15 December, 2013



There is a restaurant not too far from my place. Its Shiraz. Biryani and many types of Mughlai dishes are available there. Mutton Rezala is one of their famous dishes. It tastes heavenly. So, today I tried it at home. It cannot be like Shiraz's but was not very bad as well. Instead of mutton, I used chicken. But with mutton it tastes really awesome.  So just give it a try and you all would definitely like it.

Ingredients:

  • Chicken - 500 gm
  • For the gravy
  • Fresh thick curd - 300 gms
  • Onion - 300 g (sliced and made to a paste)
  • Black/white pepper powder - 1 tsp
  • Bay leaf - 1
  • Cardamom - 2
  • Cloves - 2
  • Cinnamon - 1"
  • Sugar - 2 tsp
  • Salt to taste
  • For seasoning
  • Bay leaf - 1
  •  Dry red chilli - 2
  • Black pepper(whole) - 1 tsp
  • Ghee/Clarified butter - 5 tbsp
  • Whole garam masala

Method:

  1. Wash the chicken and keep aside.
  2. Add curd to the onion paste and blend thoroughly in a blender. Mix pepper powder.
  3. Add the chicken pieces with the curd- onion- black pepper mixture along with bay leaf, cinnamon, cardamom, cloves and marinade for an hour.
  4. Next add salt and sugar to the marinated chicken and cook in the pressure cooker.
  5. Do not add water as there is enough water from the curd, meat and onion.
  6. In a kadhai, add ghee and throw in the seasoning. As soon as the aroma comes, pour the seasoning in the pressure cooker. Cover and boil for 2 more mins.
  7. Garnish with dry red chillies.
Chicken Rezala is ready to be served.
Note: Mutton rezala can also be prepared in the same way(use mutton chops or ribs with a layer of fat.Tastes really awesome).

13 November, 2013

Kamranga Goja/Elojehlo

13 November, 2013

Bengalees welcome guests after the immersion of Devi Durga (Bijoya dashami) with lots of sweets and snacks. Elojhelo is one such sweet among them. It hs got a cute name, interesting shape and really yummy. This is also a very delicious tea time snack and can be stored in an air tight container for a long time.
So just enjoy !!


Ingredients:

  • Maida - 2 cups
  • Vegetable oil - 2 tbsp
  • Baking powder - 1/2 tsp
  • Water- for making the dough
  • For Sugar syrup:
  • Sugar - 2 1/2 cup
  • Water - 1 cup

Method:

  1. In a bowl, add maida and baking powder together.
  2.  Now add 2 tbsp of oil and mix well.Make a dough adding little water at a time.
  3. Cover the dough with a wet cloth for an hour.
  4. Now make lemon sized balls from the dough and roll into a small circle.
  5. With the help of a knife, slit along the circle without cutting the edges.
  6. Roll the slited circle/puri tenderly.(See the picture)
  7. Heat oil in a pan and deep fry the kamrangas one/two at a time in low flame until light brown in colour.
  8. Place the fried kamrangas in a tissue paper and allow them to cool.
  9. Now making the sugar syrup- Take sugar and the measured water in a pan and bring it to a nice boil till the sugar thickens to produce bubbles. Turn off the flame and set aside.
  10. Now add the fried kamrangas/gojas /elojehlo into the syrup and let them be their for 30 mins.
  11. In this way the elojhelos will be completly coated with the sugar.
  12. Take them out and store in an airtight container for a month.


11 November, 2013

Rosogolla/Rasgulla In Pressure Cooker/ A Traditional Bengali Sweet

11 November, 2013


Finally, I will start posting once again after a long time. So, thought of starting with some sweet dishes which I prepared during this puja. No celebration is complete without the rasogolla/rasgulla specially for Bengalees. This awesome sweet dish captures everyone's heart, the moment it is tasted. It is relished almost everywhere in India and abroad. So, just have fun and try out this easy and famous sweet!

Ingredients:

  • Whole milk - 1 litre
  • Vinegar - 1/2 cup (diluted in 1/2 cup water)
  • Maida - 1 tsp
  • For Sugar syrup
  • Sugar - 2 cups
  • Water - 4 cups

Method:

  1. Take the milk in a pan and bring it to a boil. Once it starts boiling, remove from heat.Stir for 5-7 mins till it turns slightly cool.
  2. Now add the diluted vinegar solution and stir the milk gently.The milk will curdle and the whey would seperate from the milk.
  3. Strain the curdled milk with a cheese cloth. Homemade chena /paneer is now ready.
  4. Transfer the chena to a clean flat plate and add maida to it. Knead and mix well to make it smooth and free of lumps.
  5. Then make lemon/ping pong size balls.  There should be no cracks in the balls. I made around 12 balls.
  6.  Add the water and sugar in a pressure cooker and bring it to a boil. Add the prepared paneer balls and close the cooker.
  7. Cook for 1 whistle and then cook on medium for 7-8 mins.
  8. Cool and open the lid, the balls would just double in size.
  9. Remove from the cooker and transfer them to a bowl.
  10. Wait for at least 2-3 hours before serving so that the rasgullas get time to soak in all the sweetness.
  11. So just enjoy these easy to make Bengali Sweet- Rosogolla!

08 August, 2013

Sorshe Ilish /Hilsa In Mustard Gravy

08 August, 2013


Monsoon and Ilish(Hilsa) are both synonyms to Bengalees. Its raining heavily in Kolkata and we all Bengalees have got hooked to Ilish. The fish markets are full of  Hilsa these days but the price is so costly that we cannot afford to buy it on a regular basis. What makes this fish popular is its awesome aroma which itself makes every dish delicious. Many delicious preparations can be made with this dish - Ilish Bhape,Paturi or even a simple bhaja or fry. Now,hilsa is also cooked in other ways like Ilish biryani, korma, mango hilsa, grilled or smoked with boneless hilsa and so on.
    Today I want to share the recipe of Sorshe llish,  a famous Bengali delicacy cooked in mustard sauce gravy. This is very easy to prepare but tastes awesome. It can be done in microwave too. This recipe cooked by my mother is my all time favourite. Hope u all would also enjoy this traditional Bengali dish.

Ingredients:

  • Hilsa fish - 7-8 pieces
  • Mustard seeds - 1 1/2 tbsp
  • Poppy seeds - 1 1/2 tbsp
  • Kalonjee(nigella seeds) - 1tsp
  • Yogurt - 2 tbsp (beaten)
  • Turmeric powder - 1 tsp
  • Red chilli powder - 1 tsp
  • Green chillies - 4-5 (slit)
  • Salt to taste and little sugar
  • Mustard oil for cooking

Method:

  1. Grind mustard seeds and poppy seeds with 2 green chillies and little water to a smooth paste.
  2. Heat mustard oil in a kadhai/wok and temper with nigella seeds.
  3. Now slowly add the mustard-poppy seed paste diluted with little water. Add turmeric powder and red chilli powder and saute for a minute.
  4. Next add the yoghurt and stir well.
  5. Add salt and sugar and a cup of water and bring it to a boil.
  6. Put the fish pieces gently in the kadhai adding slit green chillies.
  7. Cover and cook on low medium heat for 8-10 mins.
Serve warm with steamed rice and just N'Joy!
 

29 July, 2013

Fish Chop

29 July, 2013

Bongs and fish are two synonymous words. They just love fish and eat in various forms according to their mood. It was raining all day through and its being a rainy evening the bong's heart and taste buds are cribbing for some fish chops. I had few pieces of fish in my fridge and so thought of making this fish chops. They are super easy to make and totally addictive. Just try them and N'joy!!

Ingredients:

  • Katla/Bhetki fish  - 1/2 kg
  • Potatoes - 2 (boiled and mashed)
  • Lime juice - 2 tbsp
  • Onion -1 (roughly chopped)
  • Ginger - 1 tbsp (grated)
  • Garlic - 1 tsp (grated)
  • Green chilli - 1 tsp (chopped)
  • Turmeric powder - 1/2 tsp
  • Red chilli powder - 1 tsp
  • Cumin powder - 1 tsp
  • Coriander powder  - 1 tsp
  • Garam masala powder - 1 tsp
  • Sugar - 1 tsp
  • Salt to taste 
  • Cornflour - 4 tbsp
  • Breadcrumbs - As required

Method:

  1. Wash the fish pieces and marinate with salt ,lime juice and turmeric powder for 5 mins. Now boil the fish pieces in microwave for 6-8 mins. Cool, mash and remove the bones thoroughly.
  2. In a pan, heat oil and add the chopped onions. Fry them for 5 mins on medium heat.
  3. Now add grated ginger, garlic,turmeric powder, red chilli powder, cumin and coriander powder. Fry them nicely so that the raw smell goes off.
  4. Next add the mashed fish and potato and fry till the mixture becomes completely dry. Add garam masala powder and allow it to cool. Give them the shape of chops of your choice.
  5. In a bowl, add the cornflour with water to make a smooth batter of thin consistency. 
  6. Dip the fish chops in the batter and roll over breadcrumbs. Refrigerate for at least 30 mins.
  7. Heat oil in a wok and deep fry them till both the sides turn crispy brown.
  8. Sprinkle some black salt and enjoy with your favourite sauce or chutney. 

26 July, 2013

Phulkopi Bhape /Cauliflower in Mustard Coconut Paste

26 July, 2013


If you love cauliflower then you may try this recipe. Its a bit different but a very popular and signature dish of  Bengal. This is one of my most favourite cauliflower recipe. Cauliflower  with mustard and coconut paste -- its really delicious and I am sure you all would love every bit of it. So just try it out and enjoy!!

Ingredients:

  • Cauliflower-1(Cut into medium florets)
  • Potato - 1 (Thinly sliced)
  • Mustard coconut paste - 3-4 tbsp (Mix black mustard seeds, grated coconut 4 tbsp with 1 green chilli to make the paste)
  • Kalonji/Nigella seeds - 1 tsp
  • Turmeric powder - 1 tsp
  • Mustard oil - 5-6 tbsp
  • Sugar - 1 tbsp 
  • Salt to taste
  • Green chillies - 3-4 (slit lengthwise)
  • Coriander leaves (chopped) - 1 tbsp

Method:

  1. Take water in a pan mixed with salt and bring it to a boil. Add the cauliflower florets and cook them on high flame for 3-4 mins.  Drain the water and keep them aside.
  2. Heat oil in a pan and temper with nigella seeds and green chillies. Add the thinly sliced potatoes and fry for 2-3 mins. (optional). Now add the cauliflower florets and saute for a min. on high flame.
  3. Now add turmeric powder, salt and sugar. Mix well and cook covered till the cauliflower is 80% done. No need to add water.
  4. Next add the mustard paste and mix gently so that the florets are nicely coated with the paste. Now cover and cook till the veggies turn soft.
  5. Turn off the flame and drizzle some mustard oil and chopped coriander leaves to garnish.
  6. Serve hot with steamed white rice. Enjoy!!   
Sending this to : Gujarati Zaika- 1st Anniversary Celebration



10 July, 2013

Sunday Special - Mutton Curry

10 July, 2013

I love spicy cooking specially on weekends.This is a quite simple dish, yet delicious and mouthwatering. It is a wholesome dish and can be relished simply with plain rice,salad and raita. The thickened rich gravy tastes just as good with hot chapattis and parathas. This is my mother's recipe as this used to be our Sunday special. Try to prepare this in a pressure cooker where u can save your time as well as make the mutton really tender and juicy. So, just try it out and N'Joy!!

Sunday Special - Mutton Curry
   Yummy Mutton Curry

Ingredients:

  • Mutton - 1 kg (washed and cleaned)
  • Potato (Cut in half) - 2 (Optional)
  • Onion - 3 
  • Ginger - 2" piece
  • Garlic - 10-12 cloves\
  • Tomato - 1 (chopped)
  • Yoghurt - 2 tbsp
  • Turmeric powder - 1 tsp
  • Red chilli powder/Kashmiri mirch - 1 tsp
  • Cumin powder - 2 tsp
  • Mustard oil - 2 tbsp
  • Whole spices -  (cardamom-4, cloves- 4, cinnamon - 2" stick)
  • Sugar- 1 tsp
  • Bay leaf - 2-3
  • Salt to taste

Method:

  1. Make a paste of onion, ginger and garlic. 
  2. In a bowl, marinate the meat with onion,ginger,garlic paste, tomato, turmeric, red chilli, cumin powder, yoghurt, mustard oil and salt for 2-3 hours.
  3. Heat oil in a kadhai /pressure cooker. To it add a tsp of sugar and caramelize it. Next temper the oil with half of  the whole spices and bay leaf. 
  4. Now fry the potatoes and add the marinated mutton. Mix everything well and let it cook for some time. Stir in between so that the meat does not stick to the bottom of the cooker/kadhai.
  5. The met will leave some water.Wait for the water to dry up and the mutton to change colour. If you want a rich gravy cook till oil leaves the surface and add little water, but if you want a lighter gravy, stir well and add enough water. Adjust salt and close the lid of the pressure cooker. Cook on high till one whistle and then simmer and give  two whistles and switch off.
  6. Now make a wet paste with 2-3 green cardamom, 2 cloves, 1" cinnamon and little water. Once the pressure  is released open the lid and add the freshly made garam masala paste and a tsp of ghee/clarified butter. 
  7. Close the lid again to retain the flavour of garam masala and open at the time of serving.
  8. Serve hot with plain steamed rice / pulao. N'Joy!!
Sunday Special - Mutton Curry with rice


21 June, 2013

Shukto /A Traditional Bengali Starter

21 June, 2013

Shukto is a very traditional Bengali recipe cooked with different vegetables, bitter gourd being the most important.


Ingredients:

  • Drumsticks - 5-6 (cut into 2" length)
  • Potato - 1(cut into cubes)
  • Brinjal - 1 small (roughly chopped)
  • Raw papaya - 1/2 medium sized (roughly chopped)
  • Bitter gourd -2 (cut in semi circular shapes)
  • Raw green banana /plantain- 1 (roughly chopped)
  • Ridge gourd - 1 (roughly chopped)
  • Milk - 1/2 cup
  • Poppy seed paste - 2 tbsp
  • Mustard seed  paste - 2 tbsp
  • Ginger paste - 1 tbsp
  • Bay leaf - 2-3
  • Panch phoron - 12 tsp (a mixture of five spices- nigella, cumin, black mustard, fennel and fenugreek seeds)
  • Dry red chilli -2
  • Mustard oil - for cooking
  • Ghee  - 2 tbsp  (optional)
  • Lentil vadi - a handful
  • Sugar - 2tbsp
  • Salt - to taste

Method:


  1. Fry the lentil vadis till slightly brown in colour. Also fry the bitter gourd rubbed with salt and little turmeric powder and keep aside.
  2. Heat oil and 1 tbsp ghee in a wok. When heated add panch phoron, bay leaf and dry red chillies. When it starts to crack add the veggies one by one - Raw papaya, potato, drumsticks,  green banana, ridge gourd brinjal-( add the veggies first which needs to be fried more and the soft ones later). Add salt and ginger paste  and fry in medium flame for 6-7 mins. or till the veggies  turn soft.
  3. Now add poppy seed paste, mustard paste and 1/2 cup milk with 1/2 cup water. Stir, and add fried bitter gourds and cook covered for 4-5 mins. If it turns dry you may add some more water to keep it moist.
  4. When the veggies are all cooked through add sugar, 1 tbsp ghee and the fried vadis. Stir, mix properly and simmer for a minute or so.
  5. Let it cool a bit and serve with steamed rice. Enjoy!!

08 June, 2013

Koi (Climbing Perch) Maacher Jhol/ Koi Fish Curry

08 June, 2013

Koi (Climbing Perch) Maacher Jhol/ Koi Fish Curry

Koi Fish Curry is another fish delicacy in Bengali cuisine. This fish curry with cauliflower and potato tastes really superb but is quite easy to prepare. I love fish of all types- fresh water and sea-water! However, this is a dish y whole family is fond of. A light and flavorful gravy make this recipe even more super! So hope you like it! (And don't forget to coKoi (Climbing Perch) Maacher Jhol/ Koi Fish Curry is another fish delicacy in Bengali cuisine. This fish curry with cauliflower and potato tastes really superbmment or subscribe! Njoy!)

Koi (Climbing Perch) Maacher Jhol/ Koi Fish Curry

Ingredients:


  • Koi fish- 500 gms. ( 5-6 fish)
  • Potato- 1 (Medium)
  • Tomato- 1 (Small)
  • Cauliflower- 5-6 florets (Optional)
  • Turmeric powder- 1 tsp.
  • Cumin powder- 1 tsp.
  • Green Chilli - 3-4
  • Coriander powder- 1/2 tsp.
  • Ginger paste- 1 tsp.
  • Water- 2 cups
  • Sugar and salt to taste
  • Oil- 4-5 tbsp.

Method:


  1. De-gill, de-scale and wash the fish thoroughly. Smear the fish pieces with some turmeric and salt and set aside for about 10 minutes.
  2. Cut the potato lengthwise and tomato and cauliflower into medium pieces.
  3. Fry the fish and keep aside.
  4. In a small bowl, adding little water make a paste of turmeric, cumin and coriander powder.
  5. In a pan, add the cauliflower florets and potato pieces and fry well.
  6. Add the masala paste, ginger paste, salt, sugar and the tomato pieces. Fry for sometime until the masala is nicely cooked. Stir well and add water as required. 
  7. Add the fried fishes. Cover and simmer for 5-10 mins or till done.
  8. Serve hot with steamed rice.

31 May, 2013

Bread Paneer Roll - Kid's Special

31 May, 2013

Bread Paneer Roll - Kid's Special

Bread paneer roll is another quick and easy to prepare snack for kids or even when guests arrive and you need to serve them with something which can be made quite easily, yet tastes yummy. I had some paneer in the fridge and so made this rolls with paneer stuffing. You can use chicken mince, mushrooms and make your own choice of filling. Kids would definitely like it as did my daughter. So do try it out! (And don't forget to comment or subscribe! Njoy!)

Bread Paneer Roll - Kid's Special
Bread Paneer Role

Ingredients:

  • Crumbled Paneer/ cottage cheese - 1 cup
  • Onion - 1 (finely chopped)
  • Red chilli powder - 1/2 tsp
  • Cumin/jeera powder - 1/2 tsp
  • Garam masala powder - 1/2 tsp
  • Ginger garlic paste - 1/2 tsp
  • Fresh coriander leaves - finely chopped
  • Tomato sauce/ketchup - 1 tsp 
  • Mayonnaise - 1 tsp
  • Salt to taste 
  • Sandwich bread - 5 slices
  • Butter to toast

Method:

  1. Place crumbled paneer in a bowl. To it add finely chopped onion, red chilli powder, cumin powder, garam masala powder, salt, chopped coriander leaves and mix nicely using the fingertips.
  2. Next add the tomato ketchup, mayonnaise, ginger garlic paste and again mix well with fingertips.
  3. The stuffing/filling is ready.Keep aside.
  4. Take the bread slices and cut the brown sides of the bread.
  5. Now with a rolling pin, roll each bread slice as thin as you can.
  6. Place some filling on one side of the rolled out bread and gently roll in from one end and roll it all up.
  7. Repeat the same process with the other bread slices.
  8. Next wrap the bread rolls tightly with a damp kitchen towel for 15-20 mins.
  9. Butter up the rolls on all sides.
  10. Roast them in a pan lightly so that all the sides gets browned.
  11. Cut the rolls in half and serve with tomato ketchup.
  12. Yummy,isn't it? So just N'Joy!!
Bread Paneer Roll - Kid's Special-Preparation

Bread Paneer Roll - Kid's Special-Finishing

Bread Paneer Roll - Kid's Special-Frying

Bread Paneer Roll - Kid's Special-Plate


30 May, 2013

Guest Post From Kiran-Bangain Ka Bharta

30 May, 2013

Guest Post From Kiran-Bangain Ka Bharta

Kiran is a new blogger and she blogs at Kiran's Food Corner . She is a wonderful person and very beautiful too. Her blog has wonderful posts and lovely pictures. When I asked her if she wanted to do a guest post on my blog, she was delighted. I am sure you will love her website when you do visit it . We have been chatting a lot these days, and she is very friendly. Some of her recipes which I absolutely love are Tri-Colour Pooris , Banana Split , Biscuit Pizza and many more. This is the first time I am taking a guest post from another fellow blogger. I hope all of you blogger friends will give her a hearty and warm welcome. The guest post she has chosen is Baingan Bharta . So here goes...

Baingan Bharta:  

Bangain Ka Bharta
Bangain Ka Bharta

Ingredients: 

  • 3 medium Bringals (eggplants)
  • 4-5 tbsp Oil
  • 1 tsp Cumin seed
  • 1/2 tsp Mustard Seed
  • 3 Onions,chopped
  • 3 cups spring Onion,Chopped(green part)
  • 1 inch piece Of Ginger,chopped
  • 3 tsp Red chilly Powder
  • 1/4 tsp turmeric powder
  • 1/2 tbsp Coriander Powder
  • 5 Tomatoes,chopped
  • 8 Garlic Coves,chopped
  • Salt to taste
  • 4 tbsp Fresh coriander leaves,chopped               

Method:

Wash, pat dry and prick (1 or 2 places) eggplants. Roast them over open flame or in a tandoor/preheated oven until the skin scorches and starts peeling off and eggplants start to shrink.
Let them cool. You can cool them by dipping them in water. Remove skin and mash the pulp completely and remove seed. 
Heat oil in a kadhai. Add cumin and Mustard seeds. Cook for half a minute and add onions and sauté until translucent. Add ginger and garlic and cook for a minute.
Add Spring Onion,cook for a min,add tomatoes and cook till done.
Add red chilli, turmeric, coriander powder and salt and mix well.
Add mashed roasted eggplants. Cook for seven to eight minutes over medium heat, stirring continuously. Add coriander leaves. 
Serve hot with roti, chapati or parantha.
For step-by-step pictures, do visit her blog Kiran's Food Corner. (The link is given above.)

27 May, 2013

Chicken Korma

27 May, 2013

Chicken Korma

I love chicken and which non-vegetarian doesn't? Indian chicken gravies are the most flavourful and delicious. The good thing about chicken is that its very nutritious and obviously yummy. Whenever surprise guests come home this is the perfect dish. Chicken korma tastes best with rotis or rice. So enjoy and do try it out! (And don't forget to comment or subscribe! Njoy!)

Ingredients:

  • Chicken- 1/2 kg (with or without bone)
  • Garlic cloves - 3-4 (grated)
  • Ginger - 1"(grated)
  • Onion-1(large)
  • Green chillies - 2-3
  • Almonds -6-7(blanched and the skin removed)
  • Cashews- 6-7
  • Poppy seed - 1 tbsp
  • Yogurt - 3/4 cup
  • Milk - 1/2 cup
  • Pepper- 1 tsp(freshly ground)
  • Green cardamom - 4-5
  • Ghee/oil - 4 tbsp
  • Sugar - 1 tsp(optional)
  • Salt to taste

Method:

  1. Marinate the chicken with yogurt, ginger, garlic and salt for few hours or overnight in the refrigerator.
  2. Blend the onion and green chillies into a fine paste.
  3. Next blend the almonds, cashews and poppy seeds into a fine paste.
  4. In a pan, add ghee/oil. Add green cardamom and stir for 2 secs. Now add the onion chilli paste, salt, sugar and pepper powder and cook at medium heat for 3-4 mins. 
  5. Add the marinated chicken and cook for 5mins. or till the chicken is partially cooked.
  6. Next add the almond-cashew-poppy seed paste and cook in low to medium heat till oil starts to separate.
  7. Add milk and cook for 10 more mins with the lid on.Once  the chicken is cooked through remove from heat.
  8. Serve with rice or paratha/naan. N'Joy!!

24 May, 2013

Radhaballavi With Aloor Dum

24 May, 2013

Radhaballavi With Aloor Dum

Sorry folks, I have not been able to write for many days because I was really busy. However, I'm back again and am going to post more regularly. I made these for breakfast today and my daughter just loved it! It tasted awesome. Radhaballavi tastes best with Aloo Dum . You can also use whole baby potatoes instead of cutting it into pieces. Jalebis also go very well with it. So do try out this delicious Bengali sidedish ! Hope you like it! (And don't forget to comment or subscribe! Njoy!)     
Radhaballavi With Aloor Dum
Yummy breakfast!!

20 May, 2013

Doi Maach/ Fish In Yoghurt Gravy

20 May, 2013

Doi Maach/ Fish In Yoghurt Gravy

This is a very authentic Bengali fish dish which is quite easy to prepare and served typically on any special or festive occasion. Some do not fry the fish but marinates the raw fish in the yoghurt mixed with turmeric, red chilli, salt and sugar and then adds to the onion paste. But I made the fried fish version. Just try it out and I think you will like it.  N'joy!!

Doi Maach/ Fish In Yoghurt Gravy

14 May, 2013

Dalma - Lentils Brewed With Veggies

14 May, 2013

Dalma - Lentils Brewed With Veggies

Dalma is a mixture of lentils and vegetables cooked together with various spices and seasonings giving the dish a rich colour and flavour. This is a classic cuisine from Orissa, a coastal state of eastern India.
Lentils and vegetables are a good combination of proteins and vitamins. So, it becomes a wholesome and nutritious dish. So try it out and you would surely like it. 

Dalma - Lentils Brewed With Veggies
Yummy and Healthy Dalma !

12 May, 2013

Potoler Dolma / Stuffed Pointed Gourd Curry-Happy Mother's Day!

12 May, 2013

Potoler Dolma / Stuffed Pointed Gourd Curry-Happy Mother's Day!

Potoler Dolma/Stuffed pointed gourd is nothing but stuffed potol in an onion-ginger-garlic-tomato gravy. This is a very delicious and traditional Bengali dish. However,did you know that Dolma is actually Portuguese and is Bengali only because of the addition of potol in it? Even, I was surprised. This Mother's Day, I decided that I have to make something special for my dear mother,which is also one of her favourite dish..So, I had to make this! It takes some time to prepare this dish but turns out to be worth spending at the end..  So just try it out and I hope you all will like this dish! Happy Mother's Day!! (And don't forget to comment or subscribe! Njoy!)

Potoler Dolma / Stuffed Pointed Gourd Curry-Happy Mother's Day!

09 May, 2013

Gulab Jamun - My 150th Post!! :D

09 May, 2013

Gulab Jamun - My 150th Post!! :D

This is my 150th post and so thought of making something sweet. Kyunki har choti-bari khushi mein muh mitha karna chahiye! (Meaning-In every happy occasion, small or big, we should celebrate with something sweet.) Gulab jamuns are one of my family's favourite Indian sweets and there cannot be a better dish to celebrate my achievement with! I have written so many posts on my blog-I still cannot believe it. Well, I hope you like the gulab jamuns! (And don't forget to comment or subscribe! Njoy!)
Gulab Jamun - My 150th Post!! :D
Add caption

06 May, 2013

Sweet Rooh Afza Lassi

06 May, 2013

Sweet Rooh Afza Lassi 

Lassi  is a very common drink, which originated from Punjab. Made of yoghurt and cool ice cubes, it is the perfect drink to beat the heat in this summer. I added some Rooh Afza which contains rose essence to give it a lovely color, aroma and texture. It is quite easy and quick to prepare and can be served to unexpected guests, when they arrive on a hot,summer day. I am sure you will enjoy this creamy and heavenly beverage! Do try it out! (And don't forget to comment or subscribe! Njoy!)

Sweet Rooh Afza Lassi

04 May, 2013

Paneer Bhape/Steamed Cottage Cheese In Mustard-Poppy Seed Gravy And Happy

04 May, 2013

Paneer Bhape/Steamed Cottage Cheese In Mustard-Poppy Seed Gravy And Happy 

Today I am going to post one of my favourite paneer dishes which is not only tasty but quite easy to prepare.This is one of my mom's delicacy. So, I want to dedicate this recipe to my mother on Mother's Day(12th May). This is a traditional Bengali dish and usually a steamed recipe, but my mother does it in a kadhai and so does I. It tastes really awesome. If you wish you can use 1/2 mustard oil and 1/2 white oil. To get rid of the raw smell of mustard, heat the oil till it starts to smoke. In Bengali cuisine, whenever mustard paste is used,  cooking in mustard oil gives the real taste and aroma. So try out this mustard flavoured paneer dish. (And don't forget to comment or subscribe! Njoy! )

Paneer Bhape/Steamed Cottage Cheese In Mustard-Poppy Seed Gravy

02 May, 2013

Coconut Chutney In Microwave

02 May, 2013

Coconut Chutney In Microwave

This coconut chutney is famous in the southern part of India. Coconut chutney is my favourite and I also love South Indian dishes. Today I made idlis and as an accompaniment with the idlis I made this yummy chutney. Its quite easy to make but tastes great. Try this out and u all would surely love it.N'Joy!!!

Coconut Chutney In Microwave
Coconut Chutney

Ingredients:

  • Roasted Bengal gram - 1/4 cup
  • Green chillies - 2
  • Fresh grated coconut - 1 cup
  • Curd - 1/2 cup
  • Tamarind - 1 tsp
  • Curry leaves - few
  • Whole red chillies - 3-4
  • Mustard seeds - 1/2 tsp
  • Oil - 1 tsp

Method:

  1. Grind all the ingredients of chutney in a blender.
  2. In a microwave safe bowl add oil, mustard seeds, whole red chillies, cury leaves and microwave for 2 mins. at 100% power. 
  3. Add the temper(step-2) to coconut chutney and refrigerate.
  4. Serve it with dosa, uttapam, vada, idli or upma.

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