Almond Chicken

Finally the winter is here. Today’s temperature is -1 but fills like -6 wanted to go for some grocery shopping. But with my little one it’s very difficult to go, because it’s very windy also. This is just the start more horrible days are on the way. So better concentrate on cooking.
There is some Almond in my home, with that I wanted to cook something. But not any dessert, so I started searching in Google but don’t want to follow them exactly so I took few things and applied few of my cooking funda’s. Prepared some Almonds Chicken, I put some fried and grinded almond into the gravy. The flavor is really mild but we loved it.

 

Preparation time: 10 mints.
Cooking time: 40 Mints.
Serve for 4 people.
Ingredients:
1.Chicken drumstick: 8 piece.
2.Two large sliced onion.
3.One small chopped tomato.
4.One table spoon Ginger & Garlic paste.
5.Red chili Powder, Cumin Powder, Coriander Powder ( one tea spoon of each item).
6. Garama Masala Powder, Fennel Powder (Half tea spoon of each item).
7.Ten to Twelve almonds.



8.One table spoon curd.
9.One table spoon lemon juice.

10.Salt & Sugar as per taste.

11.Sunflower oil.

Process:
Marinate the chicken pieces with the lime juice, pinch of red chili powder and salt for 30 mints.
Chopped the almonds, fry them in little oil and grind half of them. And keep it aside.
Now Fry few sliced onion till it golden brown and keep it aside. Bit the curd nicely and add the fried grinded almond paste into the curd.

 

Now put some oil in a vessel and add the sliced onions fry till the onions are transparent. Now add the ginger garlic paste chopped tomatoes, and slowly add all the spice powder with some salt and sugar.

 

Cook the masala in low flame with a lid for 2 to 4 mints. Remove the lid and add the marinated chicken pieces. Cook with cover till the chicken tender.
Now add the curd almonds paste into the chicken and cook for some time. Before switch of the gas add the fried onions and fried chopped almonds.

 

 

 

Serve hot with Paratha or Naan.


 

Aloor Chop or Mashed Potato Vada

‘Street Food’ the name only makes us hungry at any time of a day. No matter we are hungry or not if it’s a question about Street Food we are ready to have. Kolkata is famous for plenty of different Street Foods. Among of them one of the very old and popular is Aloor Chop or Mashed Potato Vada. Almost all Bengali relish this with Moori or Puffed Rice as evening snack. And this one is very common in any kind of Adda or get-together. I remember during my childhood days in one rupee we used to get 4 Aloor chop but now a day’s one Aloor chop is 5 rupees.

Boiled potato and besan or gram flower is the main ingredients of these snacks. I used to think it will be very tough to prepare like the shop but I am so wrong it’s quite easy and not that time consuming too.

Preparation Time: 10 mints.

Cooking Time: 15 mints.

Ingredients:

For stuffing:

1.One large bolied and smashed potato.
2.One medium chopped onion.
3.Half tea spoon Ginger paste.
4.Four to Five chopped green chilies.
5.Few cumin seeds.
6.A pinch of turmeric powder, Red chili Powder and Garam Masala Powder.
7.Half tea spoon chat masala.
8.Salt & Sugar as per taste.
9.Sunflower oil.

For Coating:
1.Gram Flower 100 gm.
2.A pinch of Baking Powder.
3.Salt & Sugar as per taste.
4.A pinch of red chili powder.
5.Around half cup of water.

Process:

Add oil in a vessel then add the cumin seeds. Now add the chopped onion and chopped green chilies.

Fry till the onion are golden brown; now add the ginger paste along with all the spices powder.

Fry for some time now add the mashed potato with some salt and sugar. Mix well and cook till the mixture become dry.

Now add all the ingredients of outer coat in a bowl and make a smooth batter.

Make some small flatter round shape ball with the mashed potato mixture. Sprinkle few pinch of all-purpose flower into them.

Now pour the balls into the batter.

Deep fry them till they golden brown.

Serve hot with tea.

 

Cabbage and Spinach Pakora

We all try to keep our diet healthy, but whenever it comes to Pakora’s we just forget about everything. Pakora with a cup of ginger tea, what else we need in a evening.  If my friends came for a Tea Party in my place and Pakora is a must item for our Party. My husband can do anything for Pakora’s.
So many different kind of Pakora I used to prepare but one our favorite Pakora is Spinach and Cabbage pakora. It’s crispy and perfect as a snack. My Maa used to prepare this at home.

 

 Preparation Time : 10 mints.

Cooking time : 15 Mints.

Serve for 2 People.

Ingredients:

1.One cup finely sliced cabbage.
2.One cup finely chopped spinach.

 

3.One medium size sliced onion.
4.Five to six chopped green chilies.
5.Two table spoon all-purpose flower.
6. One table spoon rice flower.
7.Half tea spoon corn flower.
8.Half tea spoon red chili powder, Half tea spoon chaat masala.
9.Salt & Sugar as per taste.
10.Sunflower oil for frying.

Process:

Mix all the ingredients with some water. 

 

Make a smooth dough (medium).

 

Now make small round shape flatter ball and deep fry them few at a time.

Serve hot with ketchup and ginger tea.

Chicken Manchurian

“Rain Rain go away come again another day” that’s the only line I want to sing today. Last 48 hours the weather is so bad and too chilly. To make our self-happy and busy tried one of our favorite Chinese preparations Chicken Manchurian. It’s spicy but we loved it so much.

We have a favorite Chinese Restaurant here, basically the cook is from Kolkata only. So the taste of the food is authentic Indian style Chinese. And most of the time we ordered this one.

Preparation time: 15 mints.

Cooking time: 40 mints.

Serve for 4 people.

Ingredients:

1.Boneless Chicken 800 gm (you can use with bone chicken also).
2.Three Eggs.
3.Two medium size onion cut into cube size.
4.One green bell pepper cut into cube size.
5.Four to Five split green chilies
6.Garlic paste one tea spoon.
6.One table spoon all-purpose flower.
7.Two table spoon corn flower.
8.Half tea spoon baking powder.
9.One tea spoon black pepper powder.
10.A pinch of red chili flakes.
11.Soya sauce: 2 table spoon, Tomato Sauce: 1 table spoon. Vinegar: 1 tea spoon, Chili Sauce: 1 Tea spoon.
11.A pinch of ajinomoto.
12.Salt & Sugar as per taste.
13.Sunflower oil.

Process

Marinate the chicken pieces with some salt and pepper powder.

Now make a smooth batter with eggs, black pepper powder, salt, red chili flakes, all-purpose flower, baking powder and half tea spoon of corn flower.

Now deep the chicken pieces into the batter and deep fry them. Soak the extra oil in a paper towel.

 

 

Rest of the corn flower, little soya sauce, tomato sauce mix with some water and make a smooth paste and keep it aside.

Now add the some oil in a pan and the onion pieces and split green chilies, fry for 2 to 3 mints.

Now add the garlic paste and fry for some time more.

Now slowly add all the sauces with some salt and sugar. Cook for some time, now add the fried chicken pieces and green bell pepper. Cook for few mints in high flame. Now reduce the flame and add ajinomoto.



Finally add the corn flower mixture and mix well with everything , Chicken Manchurian is ready serve hot with fried rice.

Karahi Mushroom

What a bad weather, since form the morning outside is completely dark. Sometime a bad weather makes us sad; I don’t know whats the reasons behind it. But a nice bright sunny day always makes us happy. Not in a mood to do anything from the morning. I had some bread for my lunch, but I had to prepare something for our dinner. Only mushroom is available in my fridge.  Just a thought and I prepared some Karai Mushroom. And what a spectaculars result, it’s mind-blowing.  Try it for sure. We enjoyed with some Peas Polao.

Preparation time:  15 mints.

Cooking time: 30 mints.

Serve for 4 people.

Ingredients:

1.Mushroom : 500 gm. ( cut into straight wise)
2.One large onion cut into cube size.
3.One medium tomato cut into cube size.
4.One medium green bell pepper cut into cube size.
5.One table spoon minced ginger and garlic.
6.One table spoon lime juice.
7.Few pinch shahi Garam Masala.
8.Clove:2, Cardamom: 2, Few fenugreek seeds
9.Turmeric Powder, Red chili Powder, Cumin Powder (one tea spoon of each item).
10.Salt & Sugar as per taste.
11.Sunflower oil.

Process:

Fry the mushroom pieces in high flame. And keep it aside.



 
Now put some oil in a vessel and add the Clove, Cardamom and fenugreek seeds. After few second add the chopped onions and chopped tomato.

Fry till the onions are brown; now add the minced Ginger & Garlic. Fry for some time now add the all spices powder with some salt & sugar.

Cook till the oil separate, now add the fried mushroom and chopped pepper with the lime juice.



Cook for another 5 mints in low flame. Karahi Mushroom is ready serve hot with Plain Rice or Polao.

Aloo Kumro patol er Chokka or Potato Pumpkin Curry with Parwal

Today I am so tired because we went for our daughters 1st school or you can say play school. She liked the place and her new friends. Even I got few good friends. I told them about my blog too, they are not Indians but I felt very good when they told that they love Indian food very much. It’s always good to meet new people from different culture. It’s a nice day out for baby and mamma.

Vegetables are always first preference for me, but as I told before my husband is very choosy in vegetables. So no other way, tried something from my Maa’s kitchen because he loves my Maa’s cooking. She used to cook this one for our Sunday breakfast. It’s very easy one but our very favorite one.

Preparation time: 15 mints.
Cooking time: 30 mints.

Serve for 4 people.

Ingredients:

1.One large potato: cut into cube size.
2.Five to Six Parwal or Patol: Each one cut into 3 pieces, Cube size.
3.Pumkin 8 to 10 cube size pieces.
4.Three to four green  split chilies.
5.One table spoon shredded coconut.
6.Few chola or Kala Chana.
7.Ginger ,cumin and tomato paste two table spoon.
8.Half chopped tomato.
9.Few cumin seeds, few Kalonji.
10.Turmeric powder, Cumin Powder, Coriander Powder, Red chili Powder (half tea spoon of each
item).
11.Few pinch of Bhaja Mosla (dry roasted and grinded cumin seeds, coriander seeds and  dry red
chili)
12.Salt & Sugar as per tsate.
13.Mustard oil or Sunflower oil. ( I prefer to use mustard oil for this preparation)

Process:

Put some oil in a vessel and fry the Potato and Parwal together with some salt and pinch of
turmeric powder. And keep it aside.

Now separately fry the pumpkin pieces and keep it aside.

Now Put some more oil in the vessel and add the cumin seeds and the kalonji , after few seconds add the split green chilies. Now add the shredded coconut and Kala Chana or chola. Fry for some time.
Now add the ginger tomato paste with all the spice powder and some salt and sugar also.

Cook till the oil separate. Now add the fried vegetables except pumpkins.

Cook with a lid, add the fried pumpkins, when the other vegetables are 50% done.

Cook till done, before switch off the gas add the Bhaja Mosla and mix well.


Serve hot with Puri or Paratha.



 

Chingri Macher Malai Curry or Prawn (Shrimp) Malai Curry

Whenever we think about sea food the first picture comes in our mind is Prawn. The best thing about prawn is, almost everybody likes it, so for preparing anything with prawn no need to think twice. I and my husband we both also love prawn so much. We Bongs cook prawn sometime with different vegetable also. Prawn makes any normal curry delicious.

Today I prepared one of the famous Bengali styles Prawn its called“Chingri Macher Malaicurry” or Prawn Malaicurry. It’s a very simple but truly very tasty preparation. The main ingredients of this dish are Mustard and Coconut.

Preparation time: 15 mints.

Cooking Time: 20 mints.

Serve for 2 people.

Ingredients:

1.Prawn: 12 to 14 piece.
2.Mustard seeds: one table spoon.
3.Shredded coconut : one table spoon.
4.Three to four green chilies.
5.One tea spoon turmeric power.
6.Half tea spoon curd.
7.One tea spoon Coconut Milk or Fresh Cream.
8.Clove:2, Cardamom : 2, A small cinnamon stick.
9.Mustard oil for cooking.
10.Salt & Sugar as per taste.

Process:

Marinate the fish with little turmeric powder and salt.

Make a smooth paste with Mustard Seeds, Shredded Coconut, curd and turmeric powder with
some water.

Now shallow fry the prawn pieces and keep it aside.
 

Now put some more oil into the vessel and add the Whole Garam Masala and split green chilies
after 2 mints add the mustard paste mixture with some salt and sugar.

Cook till oil separate, now put some water and add the fried prawn pieces cook till the gravy become thick.

Before switch off the gas add the Coconut Milk or Fresh cream.



Chingri Malai Curry is ready serve hot with plain rice.