Muglai Chicken

Like me I think all of you have a special corner for MUGLAI DISHES. The pure authentic Muglai dish has a special charm which makes you feel hungry. What I love about the dishes is the aroma and the richness in color which say you the taste. Muglai dishes are very old which specially came from the Mughal’s. Few special ingredients make all muglai dishes very aromatic.

My search for new chicken recipe will never stop and that’s why I love to try different recipes every time. Last night I prepared some MUGLAI CHICKEN for dinner what to say about the dish, perfect taste with a rich look.

Preparation time: 10 mints.
Cooking time: 30 mints.

Ingredients:
1.Chicken : 500 gm.
2.One large sliced onion.
3.One inch ginger, 5 to 6 clove garlic.
4.Two to four green chili.
5.Half cup fresh tomato puree.
6.Two table spoon curd.
7.Half tea spoon turmeric powder, Half tes spoon Kashmiri chili powder, Half tea spoon garam masala powder.
8.Few cumin seeds, Few coriander seeds, Few black pepper corn, One dry red chili, Few clove, Few almonds, Few saffron stands.
9.Salt and sugar as per taste.
10.Oil for cooking.

Process:

Make a smooth paste with ginger, garlic and green chilies with some water.

Now wash and clean the chicken pieces, marinate the chicken with curd, salt, Kashmiri chili powder, turmeric powder, garam masala powder and half of the ginger garlic chili paste and keep it in refrigerator for at least 1 hr.

Now dry roast all no 8 ingredients as mentioned above.

Now take one pan and add some oil slowly fry the sliced onions till they turn brownish, now add rest of the ginger garlic paste and all dry roast spices. Stir for some time and make a fine paste with that.

Now add some more oil in a different vessel and slowly fry the chicken pieces till they turn brownish, and keep it aside.

Now on the same vessel add some more oil and slowly add the onion and spices paste and cook for some time. Now add the fresh tomato puree some salt, sugar and cook till the oil separate.

Now add the fried chicken pieces and mix nicely then cook it slowly in low flame.

Cook for another 5 to 6 mint then add some warm water and cook with a lid for 10 mint in very low flame.

Your MUGLAI CHICKEN is ready serve hot with Roti or Naan.

Muglai Chicken

Like me I think all of you have a special corner for MUGLAI DISHES. The pure authentic Muglai dish has a special charm which makes you feel hungry. What I love about the dishes is the aroma and the richness in color which say you the taste. Muglai dishes are very old which specially came from the Mughal’s. Few special ingredients make all muglai dishes very aromatic.

My search for new chicken recipe will never stop and that’s why I love to try different recipes every time. Last night I prepared some MUGLAI CHICKEN for dinner what to say about the dish, perfect taste with a rich look.

Preparation time: 10 mints.
Cooking time: 30 mints.

Ingredients:
1.Chicken : 500 gm.
2.One large sliced onion.
3.One inch ginger, 5 to 6 clove garlic.
4.Two to four green chili.
5.Half cup fresh tomato puree.
6.Two table spoon curd.
7.Half tea spoon turmeric powder, Half tes spoon Kashmiri chili powder, Half tea spoon garam masala powder.
8.Few cumin seeds, Few coriander seeds, Few black pepper corn, One dry red chili, Few clove, Few almonds, Few saffron stands.
9.Salt and sugar as per taste.
10.Oil for cooking.

Process:

Make a smooth paste with ginger, garlic and green chilies with some water.

Now wash and clean the chicken pieces, marinate the chicken with curd, salt, Kashmiri chili powder, turmeric powder, garam masala powder and half of the ginger garlic chili paste and keep it in refrigerator for at least 1 hr.

Now dry roast all no 8 ingredients as mentioned above.

Now take one pan and add some oil slowly fry the sliced onions till they turn brownish, now add rest of the ginger garlic paste and all dry roast spices. Stir for some time and make a fine paste with that.

Now add some more oil in a different vessel and slowly fry the chicken pieces till they turn brownish, and keep it aside.

Now on the same vessel add some more oil and slowly add the onion and spices paste and cook for some time. Now add the fresh tomato puree some salt, sugar and cook till the oil separate.

Now add the fried chicken pieces and mix nicely then cook it slowly in low flame.

Cook for another 5 to 6 mint then add some warm water and cook with a lid for 10 mint in very low flame.

Your MUGLAI CHICKEN is ready serve hot with Roti or Naan.

Creamy Tomato Fish

Some time I get really bored with the same old fish curry, so I wanted to cook the fish in little different way. As a Bengali for our daily menu fish is a main part so something different with fish always a hit in my place. I used to cook Chicken and Paneer with cream but never added cream in fish curry, so I thought to cook them together. And the result is really finger licking. 

I used some normal ingredients but the fish curry turned out perfect. Whenever I am in my home town I love to go fish market, not only for buying but some time to see so many varieties of fishes. Some fishes are there which I never had before my marriage but now I really love to have all those fishes. I think the reason is while you see something new you feel like to taste it. 

Preparation time: 10 mints.
Cooking time: 20 mints.

Ingredients:
1.Ruhu or Katla fish : 4 piece (u can cook with any other fish of your choice).
2.One small sliced onion.
3.One large chopped tomato.
4.Two clove garlic, one inch ginger.
5.Turemric powder, cumin powder, coriander powder, red chili powder (half tea spoon of each item).
6.Few mustard seeds.
7.Freshly crushed pepper.
8.Two green chili.
9.Pinch of garam masala powder.
10.Salt and sugar as per taste.
11.Two table spoon heavy cream.
12.sunflower oil for cooking.

Process:

Wash and clean the fish pieces, now marinate them with some turmeric powder and salt.

Make a nice paste with chopped tomato, green chili, ginger and garlic with all the spice powder (except garam masala, black pepper powder) with some water.

Now add some oil in a pan and lightly fry the fish pieces and remove from the heat.

Now take another pan and add some oil after the oil become hot add the mustard seeds. When the mustard seeds start popped add the sliced onions.

Cook till the onions are transparent. Now add the masala mixture with some salt, and cook till the oil come out.

Now add some warm water and cover with a lid for 5 mints.

Now remove the lid add some sugar and the fish pieces and cook another 5 mints with a lid.

Now remove the lid and add the fresh cream and mix well. Cook for few mints in low flame.

Now add the garam masala powder and crushed black pepper and serve hot with plain rice.

Creamy Tomato Fish

Some time I get really bored with the same old fish curry, so I wanted to cook the fish in little different way. As a Bengali for our daily menu fish is a main part so something different with fish always a hit in my place. I used to cook Chicken and Paneer with cream but never added cream in fish curry, so I thought to cook them together. And the result is really finger licking. 

I used some normal ingredients but the fish curry turned out perfect. Whenever I am in my home town I love to go fish market, not only for buying but some time to see so many varieties of fishes. Some fishes are there which I never had before my marriage but now I really love to have all those fishes. I think the reason is while you see something new you feel like to taste it. 

Preparation time: 10 mints.
Cooking time: 20 mints.

Ingredients:
1.Ruhu or Katla fish : 4 piece (u can cook with any other fish of your choice).
2.One small sliced onion.
3.One large chopped tomato.
4.Two clove garlic, one inch ginger.
5.Turemric powder, cumin powder, coriander powder, red chili powder (half tea spoon of each item).
6.Few mustard seeds.
7.Freshly crushed pepper.
8.Two green chili.
9.Pinch of garam masala powder.
10.Salt and sugar as per taste.
11.Two table spoon heavy cream.
12.sunflower oil for cooking.

Process:

Wash and clean the fish pieces, now marinate them with some turmeric powder and salt.

Make a nice paste with chopped tomato, green chili, ginger and garlic with all the spice powder (except garam masala, black pepper powder) with some water.

Now add some oil in a pan and lightly fry the fish pieces and remove from the heat.

Now take another pan and add some oil after the oil become hot add the mustard seeds. When the mustard seeds start popped add the sliced onions.

Cook till the onions are transparent. Now add the masala mixture with some salt, and cook till the oil come out.

Now add some warm water and cover with a lid for 5 mints.

Now remove the lid add some sugar and the fish pieces and cook another 5 mints with a lid.

Now remove the lid and add the fresh cream and mix well. Cook for few mints in low flame.

Now add the garam masala powder and crushed black pepper and serve hot with plain rice.

Komolabhog : Poila Baisakh Special

One of the important festivals of West Bengal is Poila Baisakh the Bengali New Year. This is a very special day for all of us, I remember in my childhood days  I usually used to go with my grandmother to take bath in the holy river GANGA. And after that we all used to wear a new dress, used to go temple for puja specially to wish that the year must go smoothly. The best part of the festival is food which is almost a best part of the day. My maa always loves to prepare so many dishes on the special day. And among everything she used to prepare sweets, because without sweet dish the menu will never be completed. 

I know I am sitting far away from home but how can I stop myself to prepare something special on the special day. Apart from the platter I prepared some KOMOLA BHOG or ORANGE FLAVOUR CHEESE BALL an authentic sweet of Bengal. The basic ingredients are milk and oranges. The flavor of orange makes the sweets a nice aromatic. Hope this New Year brings lots of happiness to your life subha POILA BAISAKH.

Preparation time: 20 mints.

Making time: 20 mints.

Ingredients:

1.One litter milk.

2.One big cup of of fresh orange juice.

3.One tea spoon of suji or semolina.

4.one cup sugar.

5.Few drop orange food color.

Process:

Put the milk in a heavy bottomed vessel and let it become boil, then add  the orange juice at a time and keep on stirring until milk starts to curdle and the water separates.

Now put everything in a cheese cloth and Wash the chena under running cold water. Now hang the chana for 4 to 5 hr.

Now add the suji in the chana and  smash the chena with your palm till it very smooth.

Now add 2 to 3 drop of orange food color and mix well. Now make some small round shape baal with the chena.

In a big wide pan add half cup sugar and 1 cup water, when the water start boiling add some orange zest, and slowly add the orange chena balls and cook in medium heat with a lid for 15 to 20 mints.

Your Komolabhgo is ready serve hot or cold.

Komolabhog : Poila Baisakh Special

One of the important festivals of West Bengal is Poila Baisakh the Bengali New Year. This is a very special day for all of us, I remember in my childhood days  I usually used to go with my grandmother to take bath in the holy river GANGA. And after that we all used to wear a new dress, used to go temple for puja specially to wish that the year must go smoothly. The best part of the festival is food which is almost a best part of the day. My maa always loves to prepare so many dishes on the special day. And among everything she used to prepare sweets, because without sweet dish the menu will never be completed. 

I know I am sitting far away from home but how can I stop myself to prepare something special on the special day. Apart from the platter I prepared some KOMOLA BHOG or ORANGE FLAVOUR CHEESE BALL an authentic sweet of Bengal. The basic ingredients are milk and oranges. The flavor of orange makes the sweets a nice aromatic. Hope this New Year brings lots of happiness to your life subha POILA BAISAKH.

Preparation time: 20 mints.

Making time: 20 mints.

Ingredients:

1.One litter milk.

2.One big cup of of fresh orange juice.

3.One tea spoon of suji or semolina.

4.one cup sugar.

5.Few drop orange food color.

Process:

Put the milk in a heavy bottomed vessel and let it become boil, then add  the orange juice at a time and keep on stirring until milk starts to curdle and the water separates.

Now put everything in a cheese cloth and Wash the chena under running cold water. Now hang the chana for 4 to 5 hr.

Now add the suji in the chana and  smash the chena with your palm till it very smooth.

Now add 2 to 3 drop of orange food color and mix well. Now make some small round shape baal with the chena.

In a big wide pan add half cup sugar and 1 cup water, when the water start boiling add some orange zest, and slowly add the orange chena balls and cook in medium heat with a lid for 15 to 20 mints.

Your Komolabhgo is ready serve hot or cold.

Sindhi Chicken Biryani

I really don’t remember how many times exactly cooked BIRYANI at home. I think same story you all also have because every time I fall in love with BIRYANI again and again. I tried different recipes but every time I feel like to cook something new. And for that reason I searched the web and fond some nice different BIRYANI recipe. And with my cooking funda I prepared some BIRYANI but the specialty of the BIRYANI is there is no BIRYANI MASALA.  A very simple way of cooking but the result will make you to cook this one again. 

I know you all gonna love this recipe, the SINDHI CHICKEN BIRYANI. Perfect with any side dish but this one is very lite so no need to think about the stomach. Friends let concentrate on cooking and the aroma. 

Preparation time: 10 mints.
Cooking time: 40 mints.

Ingredients:
1.Chicken: 500 gm.
2.Basmati Rice: 1 cup.
3.One large sliced onion.
4.One table spoon ginger and garlic paste.
5.One medium chopped tomatoes.
6.Two chopped green chili.
7.Clove:5, Green Cardamom:5, Black Cardamom: 1, One small cinnamon stick, Few black pepper, Few cumin seeds. One tea spoon fennel seeds, one tea spoon coriander seeds.
8.Half tea spoon red chili powder, 7 to 8 Anardana (if you don’t have anardana then add aamchur powder).
9.One table spoon curd.
10.Chpped Coriander leaves and mint leaves: a hands full.
11.Sunflower oil for cooking.
12.Salt and sugar as per taste.
13.Half tea spoon saffron stands soaked in half cup of warm milk.
14.One tea spoon ghee.

Process:

Wash and soak the rice in water for 20 mints. Now make a pouch with fennel seeds and coriander seeds (use a cotton cloth). Now put the rice in a pot with water salt and the pouch and cook till it 90% done. Then drain the extra water and keep it a side.

Half boil the potatoes with some salt, and fry them till they turn brownish.

Now take one big pan and add the sliced onions, fry till the onions are golden brown now add anandana, cumin seeds, green cardamom black cardamom, clove, cinnamon stick and black pepper.

Now add the chopped tomatoes, ginger garlic paste and cook till the tomatoes are tender nicely.
Now add the chicken pieces, some salt, sugar and the curd and cook in medium heat with a lid for 10 mints.

Now remove the lid and add some warm water and the potato pieces and cook for another 5 to 10 mint (leave some gravy don’t dry it completely).

Now remove the lid and add the chopped coriander leaves, mint leaves and the chopped green chilies and cook for few more mints, your chicken preparation is ready.

Now take one wide pan and grease the bottom with some ghee and place the rice and chicken preparations in layers. On top sprinkle the saffron milk, some fried onions, and few chopped coriander and mint leaves and cook it in low flame for 8 to 10 mints with a tight lid.

Your SINDHI CHICKEN BIRYANI is ready serve hot....

Sindhi Chicken Biryani

I really don’t remember how many times exactly cooked BIRYANI at home. I think same story you all also have because every time I fall in love with BIRYANI again and again. I tried different recipes but every time I feel like to cook something new. And for that reason I searched the web and fond some nice different BIRYANI recipe. And with my cooking funda I prepared some BIRYANI but the specialty of the BIRYANI is there is no BIRYANI MASALA.  A very simple way of cooking but the result will make you to cook this one again. 

I know you all gonna love this recipe, the SINDHI CHICKEN BIRYANI. Perfect with any side dish but this one is very lite so no need to think about the stomach. Friends let concentrate on cooking and the aroma. 

Preparation time: 10 mints.
Cooking time: 40 mints.

Ingredients:
1.Chicken: 500 gm.
2.Basmati Rice: 1 cup.
3.One large sliced onion.
4.One table spoon ginger and garlic paste.
5.One medium chopped tomatoes.
6.Two chopped green chili.
7.Clove:5, Green Cardamom:5, Black Cardamom: 1, One small cinnamon stick, Few black pepper, Few cumin seeds. One tea spoon fennel seeds, one tea spoon coriander seeds.
8.Half tea spoon red chili powder, 7 to 8 Anardana (if you don’t have anardana then add aamchur powder).
9.One table spoon curd.
10.Chpped Coriander leaves and mint leaves: a hands full.
11.Sunflower oil for cooking.
12.Salt and sugar as per taste.
13.Half tea spoon saffron stands soaked in half cup of warm milk.
14.One tea spoon ghee.

Process:

Wash and soak the rice in water for 20 mints. Now make a pouch with fennel seeds and coriander seeds (use a cotton cloth). Now put the rice in a pot with water salt and the pouch and cook till it 90% done. Then drain the extra water and keep it a side.

Half boil the potatoes with some salt, and fry them till they turn brownish.

Now take one big pan and add the sliced onions, fry till the onions are golden brown now add anandana, cumin seeds, green cardamom black cardamom, clove, cinnamon stick and black pepper.

Now add the chopped tomatoes, ginger garlic paste and cook till the tomatoes are tender nicely.
Now add the chicken pieces, some salt, sugar and the curd and cook in medium heat with a lid for 10 mints.

Now remove the lid and add some warm water and the potato pieces and cook for another 5 to 10 mint (leave some gravy don’t dry it completely).

Now remove the lid and add the chopped coriander leaves, mint leaves and the chopped green chilies and cook for few more mints, your chicken preparation is ready.

Now take one wide pan and grease the bottom with some ghee and place the rice and chicken preparations in layers. On top sprinkle the saffron milk, some fried onions, and few chopped coriander and mint leaves and cook it in low flame for 8 to 10 mints with a tight lid.

Your SINDHI CHICKEN BIRYANI is ready serve hot....

Karahi Paneer

Except Paneer I didn't have anything at my home so planned to cook an authentic Paneer dish. Among all other Paneer preparation KARAHI PANEER is one of the famous North Indian dish. Especially in Dhaba, KARAHI PANEER is very popular. While making veg dinner my always first choice is KARAHI PANEER. I love the colorful pepper and the white paneer’s combination. 

KARAHI PANEER is made with lots of fresh bell pepper which gives the dish a nice look. The recipe is really easy but after having the dish you will get the restaurant flavor. My motto is to cook the authentic recipes but the steps should be easy to understand and especially for those who don’t have enough time for cooking.

Preparation time: 10 mints.
Cooking time: 20 mints.

Ingredients:
1.Paneer or Indian cottage cheese: 100 gm. (cut into cube size)
2.One medium onion: cut into cube size.
3.One inch ginger.
4.Four clove of garlic.
5.Two green chili, Two medium size tomato.
6.Red, Yellow, Green bell pepper: one cup (cut into cube size).
7.Two table spoon heavy cream.
8.One dry red chili, few coriander seeds.
9.Pinch of kasoori methi.
10.Half tea spoon Kashmiri red chili powder, Half tea spoon turmeric powder.
11.Salt and sugar as per taste.
12.sunflower oil for cooking.

Process:

Crush the dry red chili and coriander seeds with the help of rolling pin.

Now take one vessel and add some oil, fry the paneer cubes till both the sides turn light brown. Remove form hit and keep it aside.

Now add some more oil and fry the bell peppers don’t fry more, remove form the hit and keep it aside.

Now make a smooth paste with ginger, garlic and green chilies with some water. Add the turmeric powder and Kashmiri red chili powder into the mixture.

Now add some oil in a vessel and slowly add the crushed red chili and coriander seeds, after few seconds add the onions and fry till the onions are transparent.

Now add the ginger garlic mixture with some salt and sugar and cook till the oil separate from the mixture.

Now add the finely chopped tomatoes and cook with a lid till the tomatoes melt nicely.

Next add the fried paneer pieces with some warm water, and cook for 5 mints in low hit with a lid.

Now remove the lid and add the fried bell peppers and mix well.

Now add the kasoori methi and the fresh cream. Mix nicely and cook for another couple of minute.

Your karahi paneer is ready serve hot with Roti or Paratha.

Karahi Paneer

Except Paneer I didn't have anything at my home so planned to cook an authentic Paneer dish. Among all other Paneer preparation KARAHI PANEER is one of the famous North Indian dish. Especially in Dhaba, KARAHI PANEER is very popular. While making veg dinner my always first choice is KARAHI PANEER. I love the colorful pepper and the white paneer’s combination. 

KARAHI PANEER is made with lots of fresh bell pepper which gives the dish a nice look. The recipe is really easy but after having the dish you will get the restaurant flavor. My motto is to cook the authentic recipes but the steps should be easy to understand and especially for those who don’t have enough time for cooking.

Preparation time: 10 mints.
Cooking time: 20 mints.

Ingredients:
1.Paneer or Indian cottage cheese: 100 gm. (cut into cube size)
2.One medium onion: cut into cube size.
3.One inch ginger.
4.Four clove of garlic.
5.Two green chili, Two medium size tomato.
6.Red, Yellow, Green bell pepper: one cup (cut into cube size).
7.Two table spoon heavy cream.
8.One dry red chili, few coriander seeds.
9.Pinch of kasoori methi.
10.Half tea spoon Kashmiri red chili powder, Half tea spoon turmeric powder.
11.Salt and sugar as per taste.
12.sunflower oil for cooking.

Process:

Crush the dry red chili and coriander seeds with the help of rolling pin.

Now take one vessel and add some oil, fry the paneer cubes till both the sides turn light brown. Remove form hit and keep it aside.

Now add some more oil and fry the bell peppers don’t fry more, remove form the hit and keep it aside.

Now make a smooth paste with ginger, garlic and green chilies with some water. Add the turmeric powder and Kashmiri red chili powder into the mixture.

Now add some oil in a vessel and slowly add the crushed red chili and coriander seeds, after few seconds add the onions and fry till the onions are transparent.

Now add the ginger garlic mixture with some salt and sugar and cook till the oil separate from the mixture.

Now add the finely chopped tomatoes and cook with a lid till the tomatoes melt nicely.

Next add the fried paneer pieces with some warm water, and cook for 5 mints in low hit with a lid.

Now remove the lid and add the fried bell peppers and mix well.

Now add the kasoori methi and the fresh cream. Mix nicely and cook for another couple of minute.

Your karahi paneer is ready serve hot with Roti or Paratha.