The best way to tame your husband is, cook whatever he loves to eat. Not exactly like that sometime present something which he never even thinks off also. My husband is a food lover, so whenever I want to say something or want to manage any terrible situation I just cook something special for him. The best time to say the matter is on the dining table. Try my tricks friend it’s goanna help you too.
I did some horrible mess-up, just to confront myself I cooked “Kolapuri Chicken” for him and the result is, I am successful. And the chicken was too good also. Sometime we girls are so tricky.
Preparation Time: 15 mints.
Cooking Time : 30 mints.
Serve for 4 people.
Ingredients:
1.Chicken leg pieces: 8 to 10.
2.Three table spoon fried onion paste.
3.Two tea spoon ginger garlic paste.
4.One medium chopped tomato.
5.Turmeric Powder: half tea spoon, Red Chili powder: half tea spoon.
6.Clove: 4, Cardamom : 4, Cinnamon stick: 1, Few cumin seeds, Few black pepper ,
Few sesame seeds.Few fenugreek seeds,Few coriander seeds.
7.One tea spoon shredded coconut.
8.One tea spoon poppy seeds.
9.One tea spoon lemon juice.10.One dry red chili.11.Salt & Sugar as per taste.
12.Sunflower oil.
Process:
Marinate the chicken pieces with one tea spoon of ginger garlic paste, red chili powder, turmeric powder, lemon juice and salt for 30 mints.
Now dry roast all the spices (no 6) with shredded coconut and poppy seeds, and make a smooth paste with that.
Now add some oil in a vessel and add the dry red chili, after few seconds add the chopped tomato.
Fry for some time, then rest of the ginger garlic paste and sauté for some time.
Now add the marinated chicken pieces and sauté for 2 to 3 mints.
Now add the all ground paste and the fried onion paste with some salt and sugar. And Cook in low flame with lid till it done.
Remove lid and cook for another 2 to 3 mints. Garnish with chopped coriander leaves.
Serve with Naan or Polao.
Keep coming for more.
The blue sky the Shiuli Flower or Night Jasmine the Kash Flower the sound of Dhak make us mad during the Spring Season. Because it’s the time for “Maa Durga” to come to maternal house. We all Bengali’s wait for this around the year. Every year during this festive season my Maa used to cook so many different kinds of dishes. For us any festival starts and ends with the food only.
During this time a very famous dish of ours is Khichuri or Khichdi. My Maa used to prepare a perfect “Bhoger Khichuri . The taste of that Bhoger Khichuri is just out of the world. Today morning I called my Maa to ask that particular recipe only. And it came out just too good. If you are a Bhoger Khichuri lover then please try my recipe. It’s too good.
Preparation time: 20 mints.
Cooking time: 40 mints.
Ingredients:
1.Gobindobhog Rice: 2 cups.
2. Yellow Moong Dal : 2 Cups.
3.Cauliflower ( cut into small size).
4.One medium size potato ( cut into cube size).
5.One medium chopped tomato.
6.Green peas : half cup.
7.Green chilies: 3 to 4.
8
.Shreded coconut two table spoon.
9.One dray red chili, few cumin seeds.
10.One tea spoon ginger paste.
11.Turmeric powder: 1 tea spoon, Cumin Powder: half tea spoon.
12.Garama masala powder: half tea spoon,Bhaja masla : half tea spoon (dry red chili and cumin
seeds roasted and grinded).
13.Ghee 2 table spoon.
14.Mustard oil : 3 table spoon.
15.Salt & Sugar As per taste.
Process:
Dry roast the moong dal, and soaked it in warm water.
Now add the ghee and the oil in a vessel and add the potato and cauliflower. Fry till it golden
brown. And keep it aside.
Now on that same vessel add the cumin seeds and dry red chili, after that add the chopped tomato and green chilies.
Now after 2 mints add the shredded coconut, turmeric powder, cumin powder, green peas salt and sugar and cook for some time.
Now add the washed rice and the soaked dal, mix with everything nicely and fry for some time.
Now add 5 cup of water and cook with a lid. When the rice and dal 80 % done then add the fried cauliflower.
Cook till it done.Before switch off the gas add the Bhaja mosla, Garam Masala and little ghee.
Serve hot with Labra or Cabbage curry and Beguni.
During my college days we used to carry very less amount of moneys with us. But some time any way we would manage to hang out in a small restaurant, as I said before we also didn’t have money to pay any big restaurant bill. But the good thing was that the taste of the dishes on that small place I never forget. They are not too rich not too spicy and a place where we can sit for long time, no one told us to leave. That’s the specialty of that place. How can I forget about the special chicken recipe which we used to have with “Naan” which is called “Chicken Chap”. Whenever I prepare this one at home I just cherish my memories.
Preparation time: 20 mint.
Cooking time: 45 mints.
Serve for 4 people.
Ingredients:
1.Chicken :1 kg. (cut into big pieces).
2.One large onion sliced( fried and grinded).
3.Two table spoon of poppy seeds, alond & Cashew nuts paste.
4.Two tea spoon of ginger and garlic paste
5.Two tea spoon curd.
6.Turmeric Powder, Red Chili Powder, Kashmiri Chili Powder, Cumin Powder (Half tea spoon of
each item).
7.Two clove, Two cardamom, One cinnamon stick, Two dry red chili, Few black pepper,
Half Nutmeg, Few javitri, Few coriander seeds. (Dry roasts all of them and grinds it).
8.Two drops of Keora water and Two drops of Mitha Ator.
9.Salt & Sugar as per taste.
10.Sunflower oil and Ghee (Use equal both of them).
Process:
Dry the chicken pieces with pepper towel.
In a bowl add the fried onion paste, curd, ginger garlic paste, salt, sugar, all the spice powder, poppy seeds almond and cashew nuts paste.
Mix them well, now put the chicken pieces into that bowl and marinate for 4 to 5 hr. (I prefer to marinate overnight).
Now put oil and ghee (1:1) in a heavy bottomed vessel and fry separately all the chicken pieces, then add the left over marinated ingredients and cook with a lid for 10 mints.
Remove the lid and add the all dry roasted masala powder and mix well, and cook it for another 12 to 15 mints in very low flame.
Before switch off the gas add the Keora water and Mitha ator.
The flavor and essence is the key factor of that preparation. Serve hot with Polao or Naan.
'Sandesh' is a typical Bengali Sweet. Basically it made with Milk, Chena , Sugar and sometime with Jaggery . Almost every sweet shop in Kolkata you will get lots of variety of Sandesh. Not only in Kolkata, other parts of India also has different kind of Sandesh or Sweet. Today I prepared Vanilla Sandesh . I used to have this Sweet from our nearest sweet Shop almost every day in my childhood. So it's a kind of nostalgic feeling also while preparing this.
Prep time :20 mints,
Cooking time:20 mints.
Ingredients:
1.Chena or Paneer : 200 gm.
2.Cottage Cheese: 100 gm.
3.Sugar: 200 gm.
4.Ghee: One tea spoon.
5.Vanilla Essence: 2 to 3 drops.
6.Yellow food color: 2 drops(Optional).
7.Chopped Pistachios for garnishing.
Process:
Mix the Cheana and Cottage cheese nicely with your palm (no lump should be their).
Now put the ghee in a heavy bottomed vessel and add the chena & cottage cheese mixture along with the sugar, mix them all nicely, stir continuously.
Between add the food color and the vanilla essence and stir continuously, till the mixture become dry completely.
Now switch of the gas and let it become cool (Medium), now take small amount of the mixture at a time and give a nice shape like Round, Oval or Square as per your choice.
And garnish with chopped pistachios.
Enjoy your 'Sandesh' with your family member.
Ingredients:
