Chicken Rogan Josh

 

In Chennai once we went in a restaurant where we had a nice Mutton Rogan josh but after that hardly I had that. Yesterday when I called my elder sister she told me that she just finished Mutton Rogan Josh for her weekend guests. After that I feel like to have that now only. But here very difficult to get good mutton and my husband doesn’t like Lamb. So what to do I started thinking and finally came to an end and prepared Chicken Rogan Josh. Rogan Josh is a authentic Kasmiri Dish. I searched lots of web in Google and finally followed Sanjeev Kapoors Mutton Rogan josh recipe, just istead of mutton I used chicken. And I made few changes just because it’s Chicken. And the dish turned out really superb.

 

To satisfy our taste buds any how we find out the alternative and after finish the cooking we realize that we made something good, And that’s satisfy ourselves.  After having the dish my hubby dear was so happy because he told me to cook Mutton Rogan Josh in our next Vacation in Kolkata. But friends seriously I am telling you this one is really different.

 

Preparation time: 15 mints.
Cooking time: 1 hr.
Serve for 2 people.

Ingredients:
1.Chicken :  4 Big pieces ( I used leg and breast).
2.One large sliced onion.
3.One small chopped tomato.
4.Two table spoon well bitten curd.
5.One table spoon Kashmiri Red chili Powder, Half tea spoon normal red chili powder.
6.Half tea spoon fennel powder, A pinch of asafetida, Half tea spoon coriander powder.
7.One bay Leave, Two clove, Two cardamom, One small cinnamon stick.
8.Salt and sugar as per taste.
9.Mustard oil for cooking (u can use sunflower oil too).

Process:
Marinate the chicken pieces with some salt, red chili powder and coriander powder for 30 mints.

Now add oil in a vessel and add all the whole garam masala, after few second add the sliced onions and cook till the onions are become brown.

Now add the chopped tomato and fry for some time.

Now add the marinated chicken pices and keep cooking till the oil come out.

Now add some warm water along with the salt and sugar and cook in medium flame with a lid till the chickens are 65% done.

Now open the lid and add the Kashmiri red chili powder (don’t add it directly just add some water into it before adding) mix nicely. Now add the bitten curd and fennel powder and cook the chicken in low flame for another 20 to 25 mints.



Switch off the gas when a nice color comes out. Serve hot with Rice or Roti or Paratha.

Prawn Polao

Prawn + Rice is a perfect and favorite combination for both of us. And with this combination one of our favorite dish is Prawn Polao. Prawn cooked with Basmati rice and spices is a delicious dish to relish. Most of  the time we don’t want any side dish with Prawn Polao, because the dish itself is a complete meal.

The specialty of the dish is coconut milk instead of plain milk you need to add, the coconut milk which gave the dish a different flavor. I got the recipe form one of a leading Bengali Magazine “Sananda” long time back. Almost all of my guests like this dish from my kitchen. 

Ingredients:

1.Basmati Rice:One cup.

2.Medium Size Prawn :15 to 18 piece.

3.One medium chopped onion.

4.One small sliced fried onion.

5.Two dry red chili, Two clove, Two cardamom, One small Sinnamon stick.

6.Half tea spoon ginger & garlic paste.

7.Frozen peas: A handsfull.

7.A pinch of turemeric, Half tea spoon Kashmiri red chili powder.

8. A pinch of Shahi Polao Masala (I used Everest Shahi Polao Masala). (Optional)

9.Half cup coconut Milk.

10.Salt And Sugar as per taste.

11.sunflower oil for cooking.

Process:

Soaked the rice for 3 mints, and make a fine paste with dry red chili, clove, cardamom and cinnamon stick.

Now marinate the prawn with ginger and garlic paste salt and turmeric powder for 15 mints.

Now add oil in a vessel and shallow fry the prawns and keep it aside.

Now add some more oil and add the chopped onions and fry till the onions are transparent. Now add the red chili masala paste with some salt and sugar and cook for few mints.

Now add the frozen peas and fried prawns and cook for some time.

Finally add the soaked rice and the shahi Poalo Masala and stir for 3 to 4 mints.

Now add the coconut milk and half cup warm water and cover with a lid. Cook till the rice done.

 

Garnish with the fried onions and serve hot with Raita.

Mysore Pak

Every day is a new day for us and daily we can learn something from others. A new thing always makes us thrill and excited too. I never feel shy to ask people. Whatever new thing I see every day, without hesitation I ask the person about that.

Few days before we went for a dinner party in one of my Telugu friends place and almost most of the items were cooked by her mother in-law who came from Hyderabad few days before. The foods were really too good. And among all of them I like the Sweet dish most. She prepared a nice MYSORE PAK sweet. How can I stop myself to ask her about the recipe? She is really too good ,yesterday she came at my home and not only she described me the recipe so well she only made the sweet for me. Thank you aunty for sharing the recipe with me. 

This sweet belongs to Mysore Karnataka. People used to say that the sweet was first made in the Palace of Mysore that’s why the name of the sweet dish is Mysore Pak. This sweet is made with lots of Ghee (clarified butter) Besan or Gram Flour and sugar. While making the sweet you have to take care of the measurement. We really enjoyed the sweet and the smell of the Ghee.

Cooking time: 20 mints.

Ingredients:

1.One cup Besan or Gram Flour.
2.One cup Ghee or Clarified Butter.
3.Two cup of sugar.
4.Pinch of cardamom powder.

Process:

Make thick sugar syrup with two cup of sugar and one cup of water. The syrup should be that thick like liquid gum.

Now add the ghee in a heavy bottomed vessel and after it melt properly add the gram flour into the vessel and stir continuously.

When the besan mix nicely with the ghee and a nice color come out add the sugar syrup and the cardamom powder into the vessel and mix well.

When you able to see some bubbles are there into the mixture and the texture become sticky switch off the gas.

Now take one plate or vessel and grease with some ghee and then put all the mixture into that. Keep it in fridge for 5 mints. Now cut into small pieces.

Your Mysore Pack is ready serve as dessert.

Matar Paneer Veg Version (No onion No Garlic)

Among all task one of my tough job is to think about what to cook. For daily lunch and dinner this is the difficult job for all of us. In the Poush Sankranti day we used to have vegetarian food for the day. We dont even use the Onion and Garlic also. I prepared some simple Matar Paneer without onion and garlic. It’s really perfect for any veg day.

I made this dish with Paneer or Dry cottage Cheese, potato and Matar or Peas. Very easy to make but the taste is just too good. If you want you can add some chopped Cashew nuts also in the gravy.

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

Ingredients:

1.Paneer: 100 gm. (cut into cube size).
2.One medium potato (cut into cube size).
3.One tea spoon ginger and green chili paste.
4.One small chopped Tomato.
5.Peas: A hands full.
6.Turmeric powder, Cumin Powder, Coriander Powder, Red chili Powder (half tea spoon of each item).
7.Clove:2, Cardamom :2, Cinnamon: a small piece. One small bay leave, Few cumin seeds
8.Pinch of garam masala powder.
9.Salt and sugar as per taste.
10.Sunflower oil for cooking.
11. Half tea spoon of ghee.

Process:

Add some oil in a vessel and fry the paneer pieces till they become golden brown and keep them aside.

Now fry the potato pieces till they become golden brown and keep them aside.

Now add some more oil in a vessel. And add whole garam masala, cumin seeds and bay leave. 
After few seconds add the chopped tomato and cook for few mints.

Now make a mixture with all the spice powder and ginger and chili paste with some water and add them into the vessel with some salt and sugar.

After 3 to 4 mints add the frozen peas and cook till the oil come out.

Now add the fried potato and fried paneer’s and mix well with the masala. Add little warm water and cover with lid. Cook till the gravy become thick and the potato boiled properly.

Now remove the lid and add the garam masala powder and ghee. Serve hot with Rice, Polao or Roti.

Macher Chop or Fish Chop

We Bengalis love fish in every way. There are plenty of fish dishes which we used to have, among all of them one of our very favorite fish items is Macher chop or Fish Chop which is a very famous Bengali Delicacy. A very popular and easy dish which we like to have as starter. I got the recipe from my cousin sister and tried to make like her. 

For making this Macher Chop all we need a big fish (you can take any fish), because with big fish only the taste becomes perfect. This one is famous as starter. Last night I had one small potluck party for this only I made this Macher chop and it came out so well. 

Ingredients:

1.Any big Fish of your choice : 4 piece.
2.One medium chopped onion.
3.One tea spoon garlic paste.
4.One clove chopped garlic.
5.One table spoon lime juice.
6.Two to three chopped green chilies. 
7.One piece of bread.
7.Half tea spoon of cumin powder & Red chili powder.
8.A pinch of Chaat Masala and Garam Masala powder.
9.One well beaten egg.
10.Five to six table spoon bread crumb
11.One table spoon all-purpose flour.
12.Salt and sugar as per taste.
13.Sunflower oil.

Process:

Boiled the fish pieces and remove the bones now smashed the fish pieces. Then add some salt , lime juice and the bread piece (before add the bread piece put some water into the bread and squeeze it)  into the smashed fish and mix well.

Now put some oil in a pan and add the chopped garlic after few seconds add the chopped onion and fry for some time. Now add the garlic paste and star for some time.

Now add the smashed fish mixture into the pan and mix well with everything.

Slowly add the all the spice powder with some salt and sugar and cook till the mixture become dry and raw smell goes off.

Now make small flat balls with the mixture and first roll them into all-purpose flour then dip into the beaten egg, finally roll them into the bread crumb and keep them in refrigerator for 5 to 10 mints.

Now deep fry them in low flame and served hot with Ketchup and salad.  

Poush Sankranti special Chandrapuli

One more special day for us to celebrate, In West Bengal Makar Sankranti, in Assam Bihu, In Punjab Lohri, In Tamilnadu Pongal and the list goes on .  Almost every part of India celebrate this special auspicious day which is actually a Harvest Festival.  We Indians celebrate all the festival in fullest.  The specialty of Makar Sankranti in WB is, the farmers cut the new crops and from that rice (flour) they make some sweet dishes to celebrate. But different people make different kind of sweet dishes or Pithe to celebrate the special day. 

 I think almost in every house Maa, Grnad Maa’s are busy making the Pithe for this special day. My Grand Maa used to make so many different  kind of Pithe on the day and in almost all the dishes she used to add date palm Jaggery or Khejur er gur. The smell of the jaggery and coconut is just awesome. I tried to make one of her very special sweet Chandrapuli, which is really famous delicacy in WB. My maa only gave me all the special tips to make this Chandrapuli.

Milk, Khoya, coconut, Date Palm Jaggery are the main ingredients of this sweet dish. First time I prepared this so I am little scared also.

Ingredients:
For inner filling:
1.One cup shredded coconut. (make a paste with some water in a grinder)

 2.Two big cup thick milk.
3.Khoya: 50 gm.
4.Half cup sugar.
5.Three to four table spoon date palm jaggery.

For outer shell:
1.All-purpose flour: 150 gm.
2.Half cup shredded coconut.
3.Half cup sooji or semolina.
4.Three  table spoon sugar.
5.A pinch of salt (optional).
6.A pinch of cardamom powder.
7.One table spoon of ghee.
7.Ghee or sunflower oil for deep frying.

For sugar syrup:
1.Two cup of sugar.
2.One cup of water.
3.Few cardamom.

Prcoess:
For sugar Syrup:
Make thick sugar syrup with sugar and water. When its start boiling add the cardamom pieces. And keep it aside. 

To make the inner filling:

In a heavy bottomed vessel add the milk and the coconut paste and cook till the milk become half.

Now add the khoya, sugar, and date palm jaggery and cook till the mixture become dry and stick together.

For outer shell:

Mix all the ingredients together with some water and make one  dough.

Now make small balls with the dough and flatten each ball with your fingers in the shape of a bowl (the shell would be medium thin). Now add one spoon of filling mixture into the shell bowl and bring together both the edges and it will get the shape of half-moon.

Now deep fry them in medium heat in Ghee (but if you want you can fry them in sunflower oil also) till both the sides become golden brown and after that soaked them into the sugar syrup. Leave it their till the sugar stuck with the Chandrapuli’s like gum.

Serve hot or cold.

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Biyebari Style Macher Kalia

Whenever I go any Biye Bari or Marriage Reception I always love to have that special Macher Kalia or Fish Curry. Because the taste is so good, so many times I tried to make fish curry like that but was never able to cook. But finally I got one recipe from one of my friend Trina Majumdar . Thanks Trina for the lovely recipe. She is a great cook. The taste of the fish curry is quite similar to Biyabari special Macher Kalia.

All you need for this fish curry is Big size Rui or Ruhu or Katla fish. If you are searching for a typical recipe this one can help you. I made few changes according to my convenience. 

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

Ingredients: 

1.Rui or Katla fish :4 piece.
2.One large chopped onion.
3.One small sliced onion.
4.One table spoon ginger & Garlic paste.
5.One small chopped tomato.
6.One table spoon tomato puree.
7.One tea spoon curd.
8.Turmeric Powder, Red Chili Powder, Cumin Powder ( Half tea spoon of each item).
9.One table spoon lime juice.
10. One table spoon well bitten curd.
11.Few raisin.
12.One Bay leave, 2 clove, 2 cardamom, one small cinnamon stick.
13.A pinch of Paanch Foron. (Cumin, Kalonji, Sauf, Fenugreek, Mustard).
14.Salt & Sugar asper taste.
15.Mustard oil for cooking or you can use sunflower oil too.
16.Half tea spoon of ghee.

Process:

Marinate the fish pieces with some turmeric Powder, salt & lime juice for 10 mint.

Now fry the fish pieces in enough oil and keep it aside.

Now in a different pan add some oil and add the chopped onion and fry till the onions are become golden brown. Let it cool then a make a smooth paste with the friend onion and raisin.

Now add some more oil and add the Paanch Foron and after few seconds add the sliced onions and cook for some time.

Now add the chopped tomato and cook till the raw smell goes off then add the ginger garlic paste and tomato puree with all the spices powder till the oil came out. Now add the fried onion and raisin paste.

Next add the well bitten curd with some salt & sugar and cook for another 5 to 6 mints. 

Now add some warm water and add the fried fish pieces and cook with a lid in low flame for another 7 to 8 mints.

In a separate bowl put the ghee, after it become hot add the whole garam masala and put it into the gravy. 

Serve hot with Plain rice.

Spicy Chicken Kosa

Last few days my husband is having runny nose so he wanted to have some really spicy Chicken. I made some simple Chicken Kosa but with a twist. While cooking I didn’t add Red Chili powder I just cooked the chicken with lots of green chili and at the end of the cooking I added some fresh Lime juice which made the dish very spicy and tangy. With Roti or Paratha this one is a perfect combo for a cold winter day.

After having the chicken my nose also started runny but we enjoyed every bite while eating. But if you can’t eat spicy food then just add one or two green chilies. But Green chili is always better to use instead of Red chili powder. 

Preparation Time: 20 mints.
Cooking time: 40 mint.

Ingredients:

1.Chicken : 600 gm (cut and wash).
2.One medium onion paste, A small chopped onion.
3.One table spoon ginger & garlic paste.
4.One table spoon curd.
5.One medium chopped tomato. (I use canned tomato).
6.One table spoon tomato puree.
7.Six to Seven split green chilies. 
8.Turmeric Powder, Cumin Powder, Coriander powder (half tea spoon of each item).
9. A pinch of Kasoori Meethi.
10.Chopped coriander leaves (a hands full). 
11.Four to five clove chopped garlic.
12.One Bay Leave and one small cinnamon stick.
13.Half tea spoon lime juice.
14.Salt & sugar as per taste. 
15.Mustard oil for cooking (if you want you can cook in sunflower oil too.)\.

Process:

Marinate the chicken with Onion ginger & garlic paste, curd, salt, one table spoon mustard oil, and all spices powder for 15 to 20 mints.

Now add some oil in a vessel and add the bay leave and cinnamon stick after few seconds add the chopped onion and chopped garlic when the onions are transparent add the tomatoes and cook for 3 to 4 mints.

Now add the marinated chicken and cook in medium flame till the oil comes out.

Now add the tomato puree, little salt and sugar and the split green chilies and mix well. 

Cook the chicken in another ten mints in low flame with a lid if you want you can add some warm water also.

Now remove the lid and add the kasoori methi and chopped coriander leaves and cook for another 5 to 6 mints. 

Now add the lime juice and mix well and cook for another 2 mints. 

Serve hot with Roti or Paratha It’s hot. 

Paneer Makhani.

Whenever I cook any Paneer preparation I prefer to Prepare Paneer at home. Because any how I feel homemade paneer is tastier than the shop. Have to prepare something for a vegetarian party so I made some Paneer Makhani. Paneer Makhani is very famous dish in North India and specially in Dhaba's. 

This dish is made with Paneer or Cottage Cheese with lots of heavy cream. This one is perfect for any party with Naan or Paratha. 

Preparation time: 10 mints.
Cooking time: 20 mints.
Serve for 4 people.

Ingredients:
1.Paneer : 150 gm.
2.One large chopped onion.
3.One medium chopped tomato.
4.One tea spoon ginger and garlic paste.
5.One table spoon cashew nuts paste.
6.Two table spoon thick cream.
7.Half cup milk.
8.Cumin powder, Coriander Powder, Red chili powder (one tea spoon of each item).
9.One table spoon curd.
10.Salt and sugar asper taste.
11.One cinnamon stick one small bay leave . 
12.A pinch of garam masala powder, A pinch of kasoori meethi.
12.Sunflower oil for cooking.
13.Half tea spoon butter.

Process:

Boil the onions and tomatoes, after that make a smooth paste with that.

Cut the paneer into small cube size pieces. Shallow fry them in oil till they become golden brown.

Now add some more oil in vessel and add the cinnamon stick and bay leave after few second add the boiled onion and tomato paste on it. Fry till the raw smell goes off.

Now add the ginger garlic paste, all spice powder with some salt and sugar and cook till the oil separate.

Now add the well bitten curd and the kasoori methi and mix well with the masala.

Now add the fried paneer pieces into the masala and mix nicely.

Now add the fresh cream and the milk and cook till the gravy become thick finally add the butter and garam masala powder and mix well. 

Serve hot with Naan or Paratha.

Bengali's Special Ghugni or Yellow Peas Curry

Snowing continuously, this winter is going to be like that only. What else I can do to change our mood so made some spicy Street Food. I made one of a very famous Chat of Kolkata is called Ghugni or some people made this as a side dish also. Basically, this dish is made with Yellow peas and lots of spices. 

In lots of street corner in Kolkata you will meet one GHUGNIWALA and in front of the stall people are enjoying their chats with lots of Tamarind Water. How can I forget the Chatwala who used to sit in front of our school gate? I think almost all of us have some  memories with this Ghugni’s. My Maa used to make this at home, this one is her recipe only. Ghugni is famous as breakfast also with some Roti or Paratha. 

Preparation time: 15 mints.
Cooking time: 45 mints.

Ingredients:

1.Yellow Peas : 100 gm.
2.One medium size Potato (cut into cube size:
3.One large chopped onion.
4.One medium chopped tomato.
5.One table spoon ginger & garlic paste.
6. Chopped green chilies : 4 to 5.
7.One table spoon shredded coconut.

8.Turmeric Powder, Cumin Powder, Coriander Powder (half tea spoon of each item|).
9. Half Tea spoon Cumin Seeds, Half Tea spoon Paanch Foron (Cumin seeds, Fenugreek Seeds, Kalonji, Fennel Seeds,Mustard Seeds) . Two dry red chili.
10.Two table spoon tamarind water.
11.Chopped Coriander Leaves.
12.Salt & Sugar as per taste.
13.Sunflower oil for cooking.

Process:
Boiled the yellow peas in a cooker (almost 3 weasels) or soaked the peas in warm water for overnight.

Now fry the potato pieces in oil till they turn brown and keep it aside.

Dry roast the cumin seeds, Paanch foron and dry red chili and grind them.

Now add some oil in a vessel and add the chopped onions and chopped tomatoes and fry till the onions are transparent. Now add the ginger garlic paste and chopped green chilies. Cook till the raw smell goes off.

Now add the shredded coconut and mix well. Add the turmeric powder, cumin powder and coriander powder with some salt and sugar and mix well. Now add the fried potatoes mix with the spices.

 Finally add the boiled yellow peas and mix with the masala, now add warm water and cook with a lid. 

Remove the lid till the peas cooked and the gravy become thick, now add the dry roasted masala and tamarind water and mix well.

Serve hot with chopped onion and chopped coriander leaves or you can serve with Paratha also.