Thursday, April 24, 2014

Chicken Seekh Kabab

Since morning I wanted to cook something special for dinner but I wanted to prepare something easy and tasty too. I asked my husband and he suggested to prepare some CHICKEN KABAB. I made my mind and prepared some SEEKH KABAB. Kabab’s are specially from IRAN but now it’s a famous dish in all over the world. There are so many different types of kabab but among all SEEKH KABAB is very old and authentic one.

The specialty of the kabab is you need some minced chicken that makes SEEKH KABAB different from any other kabab. With some very simple ingredients you can easily make this at home. We had a awesome dinner with this SEEKH KABAB hope this recipe will help you to make some nice kabab’s.

1.Minced chicken: 500 gm.
2.One small onion paste.
3.Few pepper corn.
4.Few cloves.
5.One black cardamom.
6.Two table spoon of bread crumbs.
7.One table spoon corn flour.
8.One table spoon chana dal
9.Two to three chopped green chilies.
10.Chopped fresh coriander leaves: a handful.
11.One table spoon lime juice.
12.One beaten egg.
13.Salt as per taste.
14.Half tea spoon red chili powder. Half tea spoon chaat masala.
15.Oil 2 table spoon.
16. Skewers.


Pre heat the oven in 475 F.

Make some fine powder with the clove, cardamom, pepper corn and chana dal.

Now in a big bowl add the minced chicken, onion paste, masala and chana dal powder, red chili powder, chaat masala, salt, lime juice, mix well and keep it in refrigerator for 30 mints.

After 30 mints take out the bowl from the fridge now add the beaten egg, bread crumbs, corn flour, chopped green chilies, chopped coriander leaves, one table spoon oil and mix well.

Now make some equal shape balls with the mixture and now pat the mixture with hands onto skewers and shape like kababs. (If you using bamboo skewer please soak them into water for 10 mints).

Now place the skewers in the grill rack and grill it for 15 to 18 mints or till it done.

Now take out the rack from the oven, the juicy tasty SEEKH KABAB is ready, sprinkle some lime juice and chaat masala on top and serve hot.

Monday, April 14, 2014

Bengali Mutton Curry: Nababarsha Special (Kachi Pathar Jhol)

Today is Bengali New Year নববর্ষ  ১৪২১, a special day which is very close to all of our heart. I remember in my childhood days we three sisters used to wear a new dress to celebrate the special day. Our morning used to start with new dress then lots of good food. Bengalis are always known as a foodie and that’s why we don’t leave any special day to celebrate with lots of authentic foods. And I don’t think without a special bowl of Mutton Curry or KACHI PATHAR JHOL any Bengali occasion complete.

This year for the very first time I prepared some BENGALI MUTTON CURRY in my maa’s style. I learnt the entire authentic recipe from my maa only. This mutton curry is a very common dish for all Bengali or I can say a must desire for all Bengalis Sunday lunch menu. My maa used to cook this in pressure cooker but I cooked in a Karai but to make it soft I cooked for almost 1 ½ hours. With plain rice this dish will make us very happy.

1.Mutton: 600 gm.
2.Two medium sliced onion.
3.One inch ginger.
4.6 to 7 clove garlic.
5.Two green chili.
6.One small onion paste.
7.One small chopped tomato.
8.Two to three potatoes cut into halves.
9.Turmeric powder: ½ tea spoon.
10.Red chili powder: ½ tea spoon.
11.Garam Masal Powder: ½ tea spoon.
12.Whole garam Masala: 1 bay leave, few clove, 1 black cardamom, 1 dry red chili, 1 small cinnamon stick.
13.Salt and sugar as per taste.
14.Dry curd: 1 table spoon.
15.Vinegar: 1 table spoon.
16.Mustard oil for cooking.


First make a smooth paste with the ginger, garlic and green chilies.

Now wash and clean the mutton pieces, now marinate them with salt, vinegar, curd, half of the ginger garlic and green chili paste and one table spoon of mustard oil and mix well. Now keep it in refrigerator for 30 mints.

Now add some oil in a karai and fry the potato pieces till they turn golden brown and keep it aside.

Now on the same vessel add all the whole garam masala and wait till the aroma comes out, now add some sugar and the sliced onions and fry till they turn golden brown.

Next add the onion paste and rest of the ginger garlic and green chili paste and mix well. Now add the turmeric powder, red chili powder and some salt and cook till the masala start leaving oil.

Now add the marinated mutton and mix well, and cook with a cover for 15 mints.

Now remove the heat and add the fried potato pieces and cook in low flame with a lid for another 15 mints just check in between. 

After that you can put all the curry in a cooker with two cup of hot water and cook till 4 whistle. 

But I cooked in the karai only so after that I add one cup of hot water and cook in medium heat for 40 to 45 mints. Just add the garam masala powder in between and check that you need to add more salt or not.

Now remove from the heat, the blackish little reddish little oily my favorite mutton curry is ready serve hot with plain rice.

Note:(if you are not going to cook the curry in the cooker then after 15- 20 mints just take out the potato pieces from the gravy otherwise they will melt. just add them again before switch of the flame).

Tuesday, April 8, 2014

Nalen Gurer Sandesh: Poila Baisakh Special.

We all are getting ready for our Bengali New Year or Banglaনববর্ষ  ১৪২১, this is a very special and remarkable day for us. The Bengali new calendar starts from this Nabo Barsha or Poila Baisakh.  At the same time some other states of India also celebrate the day like Baishakhi in Punjab. And also Jharkhand, Tripura, Orissa people celebrate this Bengali New Year.

In this special day we all cook so many varieties of Bengali Cuisine, and I am not any exception. So my kitchen and I are ready to prepare some special Naba Barsha Special dishes. And today I prepared some very authentic ‘ NALEN GURER SANDESH’  specially made with homemade chana or cottage cheese and Nolen gur or jaggerry. My husband brought some original Nelen gur from Kolkata which is the best thing you can get from Bengal. And my Maa sent some CHAACH or BASE to make some nice shaped sweets. A very easy recipe to all my friends and wish you all শুভ নববর্ষ ১৪২১ !!

1.Full cream milk: 1 liter.
2.Vinegar: half cup.
3.Water : Half cup.
4.Freshly crushed cardamom: a pinch of.
5.Nalen gur or jaggery: ½ cup.
6.One table spoon ghee.
7.One table spoon milk powder.
8.Chaach or base to make sweets.( you can make without chaach also)


In a heavy bottomed vessel first add the milk and keep stirring till it start boil. The moment its starts boil add the one cup of vinegar and water mixture and boil for some more time till the chana came out and the green water separate from the chana.

Now drain the chana and water in a cotton cloth and wash the chana with some cold water so the smell of vinegar goes off.

Now squish the extra water and hang the chana for 5 to 6 hours.

Now after 5 to 6 hours smash the chana in a blender till the smooth texture.

Now in a vessel add the ghee allow it to hot, now add the smashed chana and the cardamom powder and mix well.

Now add the nalen gur and keep stirring till it become completely dry. Now add the milk powder and mix well.

Now remove from the heat and you can make your sandesh in any shape but I use some ‘CHAACH’.  First make some equal size balls with the dough then rub some ghee in the CHAACH then slowly press each ball into the CHAACH and carefully take out the sandesh form the CHAACH.

Your easy and authentic Nelen Gurer Sandesh is ready serve and enjoy.