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Showing posts with label sidedish. Show all posts
Showing posts with label sidedish. 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).

14 August, 2013

Chicken 65

14 August, 2013





Chicken 65 is a hot and spicy, deep fried,lip-smacking chicken dish of South India. Thought of making this dish many times but somehow couldn't end up doing it.  It was raining heavily yesterday and so I made this yummy dish and served with hot coffee. It tasted great and everyone in my family enjoyed. Gobi 65, Mushroom 65 can also be made for the veggie lovers. Chicken 65 served in restaurants is usually fiery red in colour due to the addition of red food colour. But I used Kashmiri red chilli powder instead.

Ingredients:

  • Boneless chicken - 250 gms (cut into bite size pieces)
  • Yogurt - 1/2 cup
  • Kashmiri red chilli powder - 1tsp
  • Garlic paste - 1 tsp
  • Salt to taste
  • Maida/All purpose flour - 1 tsp
  • Red colour - 2-3 drops(optional)
  • For marinade:
  • Egg - 1
  • Cornflour - 2 tbsp
  • Kashmiri red chilli powder - 1 tsp
  • Ginger garlic paste - 1 1/2 tsp
  • Salt to taste
  • Lemon juice - 1 tbsp
  • Black pepper powder - 1/2 tsp
  • For tempering / tarka:
  • Oil - 11/2 tbsp
  • Cumin seeds - 1 tsp
  • Musterd seeds - 1 tsp
  • Curry leaves - 15-20
  • Green chillies - 4-5
  • Whole red chilli - 2-3(split in 1/2)

Method:

  1. Marinate the chicken pieces with the ingredients under - for marinade for atleast an hour.
  2. In a bowl, mix yogurt, kashmiri red chilli powder, garlic paste, salt and maida. Keep aside.
  3. Heat oil for frying. Add the marinated chicken pieces and fry on medium heat till the pieces are cooked nicely. Now increase the flame and cook till the pieces turn golden brown in colour.Drain on absorbent paper and keep aside.
  4. Next in a kadhai heat oil. To it add cumin seeds, mustard seeds, green chillies, curry leaves. Saute for a few secs.
  5. Now add the yogurt mixture and the whole red chillies.Stir well. To it add the fried chicken pieces and toss to mix the ingredients well. Toss till the chicken absorbs the yogurt mix.
  6. Remove onto a serving plate and serve hot as an appetizer with lemon wedges and onion rings.













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!
 

05 August, 2013

Mughlai Shahi Chicken Korma

05 August, 2013

This is a famous Mughlai cuisine which is a gravy with mix of spices, yogurt nuts and butter giving this chicken curry a mouth-watering creamy taste. A traditional mildly sweet, delicious North Indian recipe. When I invited some of my friends yesterday I made this chicken dish and they all appreciated. It tasted really great Give this a try and I hope that you'd really enjoy it!
    

Ingredients:

  • Chicken - 1/2 kg ( with bones)
  • Yogurt -  1 cup
  • Onion - 2 (sliced)
  • Almonds - 8-10 ( blanched)  
  • Raisins - 20 
  • Garlic paste - 2 tsp
  • Ginger paste - 1 tsp
  • Turmeric powder - 1 tsp
  • Kashmiri red chilli powder - 2 tsp 
  • Cumin powder - 1 tsp
  • Coriander powder - 1tsp
  • Pepper powder - 1 tsp
  • Mace and Nutmeg powder - 1/2 tsp  each
  • Cinnamon powder - 1/2 tsp
  • Salt and Sugar to taste
  •  Coriander leaves

       Method:

  1. Marinate the chicken pieces with ginger garlic paste for 1 hour.
  2. Heat oil in a pan and fry the onion slices till brown. Keep on a paper towel. Now blend half of the fried onion, almonds, raisins with little water to make a smooth paste.
  3. In a small bowl take the yoghurt and add to it turmeric, red chilli, cumin, coriander, pepper powder, nutmeg, mace, cinnamon powder,salt and sugar. Whisk till smooth.
  4.  Heat oil in a pan and add whole peppercorns. When it crackles, add the chicken pieces and fry them till light brown on both sides. Keep aside.
  5. Next pour some oil in the same pan. Add cinnamon and cardamom pods and the almond, raisin and onion paste. Fry till oil starts seperating.
  6. Remove the pan from heat and wait till it cools a bit. Now add the yoghurt mixture and stir well. Transfer the pan again to medium heat.
  7. Add the fried chicken pieces and cook on medium to low heat for 20 mins or till the chicken turns tender. Adjust seasoning.
  8. Garnish with fried onions and chopped coriander leaves.
  9. Goes well with paratha, naan, pulao.  N'Joy!!

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



29 June, 2013

Chicken Stew

29 June, 2013

Chicken stew is a really healthy and delicious dish. My family loves it for its simple, yet wonderful taste. Loaded with the goodness of healthy veggies and heavenly chicken, this meal is very filling and you all are sure to like it. Kids also will love this stew very much-I'm sure. Do try this dish at home and hope you enjoy it as much as I did! (And don't forget to comment or subscribe! Njoy!)

Chicken Stew


Ingredients:

  • Chicken - 1/2 kg
  • Unsalted butter - 2 tbsp
  • Onion - 1 (sliced)
  • Garlic - 5-6 cloves (crushed)
  • Potato - 1 (diced)
  • Carrot - 1 (diced)
  • French beans - 7-8 (cut into 1" pieces)
  • Whole wheat flour /atta - 1 tbsp
  • Milk - 1/2 cup 
  • Chicken stock - 2cups
  • Black pepper powder - 1 1/2 tsp
  • Salt to taste

Method:

  1. Heat unsalted butter in a pan. To it add the sliced onion, crushed garlic, potato, carrot and saute for 4-5 mins on high flame. 
  2. Add whole wheat flour to the vegetables and saute for a minute. Next add the chicken pieces,salt and again saute for 8- 10 mins.
  3. Add chicken stock and pepper powder and bring to a boil. Cover and cook for 3-4 mins.
  4. Remove the lid and add the french beans, mix nicely and cook. Add milk, pepper powder and cook covered on medium flame for 7-8 mins.
  5. Serve hot with garlic bread / toast. Enjoy!!!
Chicken Stew-Preparation

Chicken Stew-Frying

Chicken Stew-OnPlate

Vegetable Manchurian With Gravy

My laptop was not working and that's why I had to stay away from my lappy for so many days. Today, I am posting "Vegetable Manchurian" which is a delicious and easy Indo-Chinese recipe. They are deep fried vegetable balls dipped in a saucy gravy. Kids usually don't like vegetables but they will enjoy eating this in Chinese style and I'm sure it will be a hit. There are two versions of vegetable manchurian - dry and gravy.


The dry version is best served as an appetizer and the gravy goes well as a side dish with rice or noodles. These are healthy as well as super-yummy! So, to all the vegetarians out there- Have fun and enjoy making and eating this dish! (And don't forget to comment or subscribe! Njoy!)

Ingredients:

For Vegetable manchurian balls
  • All purpose flour/Maida - 1/3 cup
  • Cornflour - 2 tbsp
  • Carrot - 3/4 cup (shredded)
  • Cabbage - 3/4 cup (shredded)
  • Capsicum - 1/2 cup (chopped)
  • Beans - 1/2 cup (chopped)
  • Green chilli - 2 (chopped)
  • Pepper powder - 1/2 tsp
  • Ajinomoto - a pinch
  • Cooking oil
  • Salt to taste 

For Gravy:
  • Ginger - 2 tsp (crushed)
  • Garlic - 1 tsp (crushed)
  • Green chillies -2 
  • Soya sauce - 2 tbsp
  • Chilli sauce - 1/2 tbsp
  • Tomato ketchup - 2 tbsp
  • Cornflour - 2 tbsp
  • Pepper powder - 1 tsp
  • Hot water - 2 cups
  • Oil - 1 tbsp
  • Salt to taste
  • Spring onion - as required

Method:

  1. In a bowl, mix the shredded carrot and cabbage, chopped capsicum, beans, green chillies, 1 tsp oil, pepper powder, salt, maida and cornflour.
  2. Make small round balls from the mixture.(Do not add water while mixing as water from the veggies are sufficient to bind them).
  3. Deep fry the veggie balls till golden brown and shift them to a plate with a paper napkin to soak the excess oil.
  4. Add 1 tsp oil in a pan.To it add minced ginger, garlic, chopped green chillies and spring onion and saute for a minute. Now add the sauces(tomato, soy sauce, chilli) and again saute for a minute.
  5. Pour 2 cups of hot water, pepper powder, salt and let the mixture boil for a minute.
  6. Dissolve 2 tbsp of cornflour in 1 cup of water and add to the mixture. Stir the gravy properly and cook on low flame for 1 minute.
  7. Now add the fried veggie balls and cook on medium heat for 2-3 mins.
  8. Turn off the flame and garnish with chopped spring onion.
  9. Serve hot with vegetable fried rice or noodles. Enjoy!!!


17 June, 2013

Tangra Fish Curry-Happy Belated Father's Day! :D

17 June, 2013


Yesterday, 16th June 2013 was Father's Day! My father is a big fan of small fishes cooked in a Bengali style.  So yesterday I made 'tangra maacher jhol' for him. That is why, I could not post this delicious Bengali fish curry . I was pretty busy doing preparations, but elated. Hope you try this lovely and quick fish dish. (And don't forget to comment or subscribe! Njoy! )


Ingredients:

  • Tangra fish - 10
  • Onion - 1 (Chopped)
  • Tomato - 1 (Chopped)
  • Ginger garlic paste - 1 tsp
  • Turmeric powder - 2 tsp
  • Red chilli powder - 1 tsp
  • Green chillies - 3-4(slitted)
  • Kalonjee - 1 tsp
  • Salt and sugar- to taste
  • Mustard oil - 4 tbsp
  • Coriander leaves - (chopped)

Method:

  1. Cut and wash the fishes properly. Rub salt and turmeric powder on the fishes and fry them. Keep aside.
  2. Heat oil in a pan. Add kalonjee seeds. Now add the chopped onion and ginger garlic paste. Fry till it changes colour.
  3. Next add turmeric powder, red chilli powder,salt and slit green chillies. Stir continuously till oil separates.
  4. To the mixture add chopped tomato and sugar and saute for 5 mins. Add a cup of water for the gravy.Stir, cover with a lid and let it cook for 5 more mins.
  5. Add the fried fishes to the gravy and cook on low flame for 5 mins. Finally add chopped coriander and stir well.
  6. Serve hot with plain rice and 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.

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!!

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!

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.

24 April, 2013

Ilish Machher Jhol / Hilsa Fish Curry with Eggplant

24 April, 2013

Ilish Machher Jlol / Hilsa Fish Curry with Eggplant

Hilsa fish, usually called "Ilish Machh" in bengali is a very popular fish among Bengalis. Any preparation with hilsa becomes a delicacy. It doesn't require much of spice as the aroma of the fish itself makes the dish delicious. Today I want to share the recipe of hilsa curry which I prepared on Poila Baisakh(Bengali New Year).
This is a very famous Bengali fish curry recipe which is quite easy to prepare, tastes delicious and is great when accompanied with hot steamed rice.

Ilish Machher Jlol / Hilsa Fish Curry with Eggplant
Delicious Hilsa Fish Curry


  • Hilsa fish -6-7 pieces
  • Brinjal - 1 (medium, cut into cubes)
  • Nigella seeds/kalonji - 1/2 tsp
  • Turmeric powder - 1 tsp
  • Red chilli powder - 1/2 tsp
  • Green chillies - 2-3
  • Salt to taste
  • Mustard oil - 3 tbs

Method:
  1.  Shallow fry the hilsa fish pieces rubbing salt and turmeric powder till light brown in colour. Keep aside.                       
  2. Heat oil in a pan and when it turns smoking hot add 1/2 tsp of nigella seeds and allow it to crackle.Add the brinjal pieces and fry it it turns light brown in colour. Add turmeric powder, red chilli powder and saute for a minute or so.
  3. Now add water as per your requirement for the gravy. Let the water come to a boil.
  4. Add the fried fish pieces, salt and split green chillies. Cook covered for 5 mins.
  5. Check seasoning and remove from flame. 
  6. Delicious hilsa curry is ready to be served with hot steamed rice.

19 April, 2013

Paneer Do Pyaza

19 April, 2013

Paneer Do Pyaza

Paneer Dopyaza is a very appealing paneer dish with soft cottage cheese cubes cooked in rich creamy, onion based gravy. This is the vegetarian version of the famous Chicken Do Pyaza. If you want to try any special paneer dish, then this is the perfect one. It can be served in any occasion with rice or parathas as a special item. So, I really would love it if you guys would try this dish out! (And don't forget to comment or subscribe!! Njoy!!)

Paneer Do Pyaza/Cottage Cheese Do-Pyaza




Ingredients:

  • Paneer/Cottage cheese- 200 gms(cut in cubes)
  • Onion - 2 (large)
  • Green chilli - 1-2(chopped)
  • Kasoori methi/dried fenugreek leaves- 1 tsp
  • Tomato puree - 1 tbsp
  • Ginger - 1/2" (grated)
  • Garlic - 3-4 cloves(crushed)
  • Green cardamoms - 2
  • Bay leaf - 1
  • Turmeric powder - 1/2 tsp
  • Red chilli powder - 1/2 tsp
  • Cumin powder - 1 tsp
  • Tomato puree - 2 tbsp
  • Sugar - 1/2 tsp
  • Salt to taste
  • Oil - 3 tbsp
  • Fresh cream - 1 tbsp
  • Water - 1/2 cup
  • Coriander leaves - 1 tbsp (finely chopped)

Method:

1. Cut paneer into 1" cubes and soak them in hot water for 10 mins.
2. Cut one onion into 4 equal parts and seperate its layers. Now heat oil in a pan and shallow fry the onion layers till light brown. Keep aside.
3. Heat oil in a pan and add cumin seeds, bay leaf and green cardamom. When it crackles add the chopped onions and saute till light brown.
4. Now add grated ginger, crushed garlic and chopped green chilli and saute for a minute.
5. Add tomato puree and stir till oil seperates. Next add kasoori methi, red chilli powder, turmeric powder, cumin powder, salt and sugar. Stir and cook for 1-2 mins.
6. Add the paneer pieces and the shallow fried onion layers. Pour 1/2 cup water and cook for 3-4 mins.
7. Lastly add fresh cream and stir well. Switch off the flame.
8. Serve Paneer Do Pyaza hot garnished with chopped coriander and fresh cream. N'Joy!!!




18 April, 2013

Doi Chingri / Prawn In Yoghurt Sauce

18 April, 2013

Doi Chingri / Prawn In Yoghurt Sauce

This is a very quick and easy dish to prepare. The recipe requires very few ingredients and has a lovely aroma and flavor. Shrimps/prawns are my favorite type of sea-food and I like trying out new prawn recipes. So, I had to experiment and make this dish. It was awesome and  tastes best with fragrant rice, or rotis. Hope you like it! (And don't forget to comment or subscribe!! Njoy!!) 

Doi Chingri / Prawn In Yoghurt Sauce

Ingredients:

  • Prawn-250 gms. (medium sized)
  • Yoghurt - 2 tbsp
  • Green chillies - 2 ( made into a paste)
  • Onion paste - 2 tbsp
  • Garam masala (whole) - as required
  • Mustard oil - 2 tbsp
  • Salt to taste
  • Sugar - 1 tsp

Method:

  1. Marinate the prawns with green chilli paste, onion paste and yoghurt for 1 hour.
  2. Heat oil in a pan and add whole garam masala.
  3. When aroma of the whole garam masala comes out, add the marinated prawns, salt, sugar and also the left over marinade.
  4. Cook on low heat  till the prawns give out oil. Remove from heat and serve hot with steamed rice, pulao or rotis. 

16 April, 2013

Koi Horo Gouri/ Koi Ganga Jamuna and Shubho Noboborsho!

16 April, 2013

Koi Horo Gouri/ Koi Ganga Jamuna and Shubho Noboborsho!

Koi  Ganga Jamuna - is a very authentic dish of Bengal. The name comes from its two kind of gravies - one spicy mustard gravy and another sweet and sour tamarind gravy. The taste is beyond description. I was very busy and could not post anything on Poila Boishakh, the start of the Bengali New Year. I prepared this simple, but awesome fish recipe which is a treat for all Bengalis. So hope you try it out and Belated Shubho Noboborsho to all of you and your families! (And don't forget to comment or subscribe!! Njoy!!)

Koi Horo Gouri/ Koi Ganga Jamuna and Shubho Noboborsho!




Ingredients:

  • Koi fish  - 4 (large,cleaned and descaled)
  • Mustard paste - 4 tbsp
  • Green chillies - 4-5
  • Turmeric powder - 1 tsp
  • Red chilli powder - 1 1/2 tsp
  • Salt and sugar - to taste
  • Mustard oil - 3 tbsp
  • Tamarind paste - 2 tbsp(can also use hot and sweet tomato sauce)

Method:

  1. Rub the fishes with little salt and turmeric powder and deep fry them in hot oil. Keep aside.
  2. Make a mixture by adding mustard paste, red chilli powder, turmeric powder, salt, green chillies and little water. Add this mixture to the oil and saute till oil floats on the surface.
  3. Next add 1/3 cup of water to make the gravy and bring the gravy to a boil. Now slowly arrange the fried fishes and when the gravy dries up a bit, switch off the flame.
  4. In another pan, heat mustard oil. To it add mustard seeds and when they splutter, add the tamarind paste, red chilli powder, salt, sugar and 1/3 cup of water. Bring the gravy to a boil and when the gravy thickens a bit turn off the flame.
  5. Pour the tamarind gravy in a serving bowl and carefully place the fishes with the mustard sauce gravy facing upwards. Dab the excess mustard gravy mixture on top. ( You can also replace the tamarind gravy with hot and sweet tomato sauce just as I did).
  6. Serve with steamed rice and enjoy the combo taste of this dish.



13 April, 2013

Chanar Dalna /Cottage Cheese Balls In Spicy Gravy

13 April, 2013

Chanar Dalna /Cottage Cheese Balls In Spicy Gravy 

Chanar Dalna / Cottage cheese curry is a very traditional and popular Bengali dish. Whenever it comes for having a vegetarian platter, a paneer/cottage cheese dish is a must. It is mostly served during religious occasions or festivals. Chana is quite different from the paneer that is available in the market. Chana is prepared by curdling milk with lactic acid or lemon juice and squeezed thoroughly to drain out the excess water. It is a really yummy side dish which tastes best with steamed rice or pulao. Do try it out! (And don't forget to comment/subscribe!!)

Chanar Dalna /Cottage Cheese Balls In Spicy Gravy

    Ingredients:
    For the balls

  • Chana/ cottage cheese - 200 gms
  • Besan / chickpea powder - 2 tbsp(for binding)
  • Cumin powder - 1 tsp 
  • Red chilli powder - 1/2 tsp
  • Green chillies - 2(chopped)
  • Salt - a pinch
  • Ginger paste- 1 tsp
  • Oil - for frying

    For the dalna/curry

  • Potato - 1 (cut in cubes)
  • Cumin seeds- 1 tsp
  • Turmeric powder - 1/2 tsp
  • Red chilli powder - 1/2 tsp
  • Cumin powder - 1 tsp
  • Ginger paste - 1 tsp
  • Garam masala powder - 1 tsp
  • Ghee/clarified butter - 1 1/2 tsp (optional)
  • Mustard oil - 2 tbsp
  • Sugar - 1 tsp
  • Salt - to taste

Method:

1. Knead the chana/cottage cheese nicely. Now add all the ingredients for the balls except oil and once again knead well.
2. Make small balls and flatten them a little as shown in the picture and keep them aside for 5-7 mins.
3. Heat oil in a kadhai and fry the balls till it turns slightly brownish. Also fry the potatoes and keep aside.
4. In the same pan, add some oil, and add the whole cumin seeds.
5. Now add the fried potatoes, ginger paste, sugar and mix all the powdered spices with a little water to make a paste except garam masala. Stir well and then add 1 1/2 cup of waer. Season with salt.
6. Cook covered for 5-7 mins. till the potatoes are well done. Put in the fried balls and cook for 2-3 minutes   more.
7. Add garam masala and ghee. Serve hot with warm rice / rotis.




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