Homemade Jibe Goja

Friends are always a big support for us and I am blessed with such wonderful friends surrounding me. And truly they are my big support for any kind of help they are always connected with me. Most of them are very good cook and believe me it’s my dream to have something from their kitchens.  Among them one of my very good friends Pinki Sarkar shared one of her very good recipe of GOJA a famous sweet of Bengal. In my childhood days I used to eat JIBE GOJA every time when we visited any Mela or Fair. Few old shops in Kolkata are famous for this JIBE GOJA. Especially during durga puja time they make lots of JIBE GOJA.

In my home town there is a small sweet shop where JIBE GOJA is very famous because they make GOJA in a very nice shape like a stick. Whenever I visit my home town I never forget to buy GOJA from that shop. I never prepared this at home but really wanted to make something different like that and made it with full confidence, because the taste took me to my childhood days.

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

Ingredients:
1.All- purpose flour: 1 cup.
2.Khoya : 50 gm.
3.Few Kalonji.
4.Ghee: 4 table spoon.
5.Half tea spoon baking powder.
6.A pinch of salt.
7.Two cup sugar.
8.One cup water for making sugar syrup.
9.Sunflower oil for frying.

Process:

Take one bowl and add the water and sugar and start making the sugar syrup. Syrup should be thick and sticky.

Take one bowl and add the all- purpose flour, salt, kalonji and baking powder and mix well.

Now add the ghee and the khoya and mix well finally add some water and make one stiff dough.

Keep it aside for 20 mints.

Now give a square shape of the dough and cut the dough into some small square pieces. 

In very low heat fry the GOJA’s till they turn brown. And soak the extra oil in a paper towel. 

Now add the fried GOJA’S in the sugar syrup and  keep the GOJA”S in the syrup for few seconds.

Now take out the GOJA”S form the syrup and your GOJA’S are ready to eat. Enjoy every bite with your family members.

Rajasthani Laal Murg Curry

This weekend  was really a busy weekend for us so much of shopping, b’day party that’s why my kitchen was almost closed. The feelings is really great when you know that you don’t have too much of work in kitchen. I think we also need some break from our daily jobs. But if you have a food lover husband what u will do when he asks for a special chicken curry, you can’t say no right.

We went a small restaurant in Chennai I really didn't remember the name of that restaurant but I still remember one item of the restaurant its called RAJASTHANI LAAL MURG CURRY. Which was queen dish of that restaurant; I suddenly remembered the dish name and started searching in Google. There is some good recipe in Google but I cooked this one in little different way. For me the important ingredients are fried onions and dry red chili paste. While frying the onions and dry red chili you have to fry the onions till it becomes black. That essence only gives you the special feel. This dish specially made with goat meat but I tried with chicken. The basic ingredients are DRY RED CHILI which gave this dish a vibrant color and the spicy taste. Try this and make your dinner perfect with some homemade fulka or roti.

Preparation time: 15 mints.
Cooking time: 30 to 40 mints.

Ingredients:
1.Chicken: 500 gm. (Prefer to use chicken with bones).
2.One large sliced onions.
3.Half chopped tomato.
4.Five to six dry red chili.
5.Five to six grated garlic.
6.Few cumin seeds, One bay leave, Two green cardamom, One black cardamom, Few cloves.
7.Two table spoon curd.
8.Half tea spoon Kashmiri red chili powder, half tea spoon coriander powder.
9.Salt and sugar as per taste.
10.Few chopped coriander leaves for garnishing.
11.Sunflower oil for cooking.

Process:

Fry 80% of the sliced onions with the dry red chili in very less oil till the onions and dry red chilies are become little black. Let it cool now make a smooth paste with some water.

Now dry roast the cumin seeds till you will get the aroma. Now add this into the curd and make a flavored curd, next add the coriander powder and Kashmiri red chili powder also into the curd with some sugar and mix well. Keep it aside.

Now add some oil in a vessel and add the bay leave, black and green cardamom, clove after few seconds add the grated garlic and stir for some time.

Now add the rest amount of sliced onions and the chopped tomatoes and cook till the onions are transparent, now add the chicken pieces and cook for 5 mints.

Next add the fried onions and dry red chili paste with some salt and cook for 10 mints.

Now add the flavored curd and mix well, cook with a lid for another 10 mints.

Now remove the lid and cook another 8 to 10 mints in low flame. 

Your RAJASTHANI LAAL MURG CURRY is ready garnish with some chopped coriander leaves.

Serve hot with Roti, Fulka or Paratha.

Homemade Milk Peda

From today morning I really wanted to make one sweet dish. Because it’s been almost 3 weeks I did not prepare any sweet item. And today we are going out for dinner so I have enough time to think and make something new which I never prepared before. Suddenly I remember a sweet call MILK PEDA which is a very famous sweet made with HOME MADE PANEER OR CHANA, MILK, MILK POWDER AND CONDENSED MILK. For me PEDA is a sweet which I used to have after any temple visit for puja. And those PEDA'S are just too good. I love the PEDA of kalighat temple and after puja every time I used to buy some more for me.

The recipe is very easy and quick but the taste will definitely give you the feel. I am not a professional cook though my PEDA’S are not that good like shops but the taste is fabulous. 

Preparation time: 5 mints.
Cooking time: 20 mints.

Ingredients:
1.Home made paneer or Chana: 100 gm.
2.Sugar: ½ cup.
3.Milk Powder: ½  cup.
4.One small cup of heavy milk.
5.One table spoon of condensed milk.
6.One table spoon unsalted butter.
7.Some pistachios for garnishing.

Process:

Add the butter in a heavy bottomed vessel and slowly add the milk, milk powder, chana and condensed milk and mix well.

Continue stir with a spatula so that the bottom will not burn.

Cook it in low flame for 15 to 20 mints till the mixture become dry and the color become rich.

Let it cool, now add the sugar and mix well.

Make some small balls and press lightly with your palm and give a flat shape.

Press in the middle of the sweet with your finger and garnish some pistachios over there.

Enjoy your HOME MADE MILK PEDA with your family members.
  

Potato Puff

Why potato is so famous among all vegetables? I think we Bengali’s just can’t imagine any curry without potato. We even cook our Egg curry, Chicken curry, Mutton curry, Fish curry with potato. And in my home my husband and me we both love potato in every way. Wanted to make some easy snack with tea but really didn't have enough time to think so whatever I saw in my kitchen I just made with them a nice tea snack POTATO PUFF. 

Basic ingredients are boiled and mashed potato and I added few things and made this easy POTATO PUFF for us. Easy tasty and perfect for a snowy day. One easier snack for all of you, I know potato is not good for our health but what to do we just can’t think any dish without potato.

Preparation time: 7 to 8 mints.
Cooking time: 10 mints.

Ingredients:
1.One large boiled potato.
2.Half small grated carrots.
3.One small chopped onions.
4.Two to three chopped green chilies.
5.One tea spoon lime juice.
6.One tea spoon corn flour.
7.One bread.
8.Half tea spoon red chili powder.
9.A pinch of chaat masala.
10.One tea spoon ginger garlic paste.
11.One bitten egg.
12.Two three table spoon bread crumbs.
13.Salt and sugar as per taste.

Process:

Mashed the potato nicely now add grated carrots, chopped onions, chopped green chilies, ginger garlic paste, lime juice, corn flour, chaat masala, red chili powder, salt and mix nicely.

Now dip the bread in water and squeeze the water and add it on the potato mixture and mix well.

Now make some oval shape puffs and dip them into the bitten eggs and roll them into the bread crumbs and keep the puffs in fridge for 30 mints.

Now deep fry the puffs and soak the extra oil in paper towel. Serve hot with potato ketchup.

Macher Matha Diye Badhakopi

Big Fish head are always very favorite item for all Bengalis. We really don’t leave any part of fish. Especially the head which we love to cook in various way, and among all of them my favorite one is MACHER MATHA DIYE BADHAKOFI OR FISH HEAD COOKED WITH CABBAGE. Most of the non- Bengali people must not have any idea of this because once I told about this to my friend and she got shocked like anything. But really this one is a typical Bong special and definitely recipe from my Ma’s kitchen.

Only for this recipe I use onion and garlic in cabbage otherwise I cook cabbage only with ginger. I remember in my childhood days I always preferred to have fish head that’s why maa cooks cabbage like that so I can have some cabbage also. While making this one for myself I really miss my Ma’s coking.

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

Ingredients:
1.Half finely chopped cabbage.
2.Ruhu or Katla fish head (cut into small pieces);
3.One large sliced onion.
4.One small chopped tomato.
5.One tea spoon ginger and garlic paste.
6.Three to four split green chilies.
7.One dry red chili, Few cumin seeds, Two clove, Two cardamom, One bay leave.
8.Turmeric powder, Red chili powder, Cumin powder, Coriander Powder(half tea spoon of each item).
9.A pinch of garam masala powder.
10.Salt & Sugar as per taste.
11.Sunflower for oil for cooking.
12.Mustard oil for frying the fish heads.
12.Half tea spoon of ghee.

Process:

Wash and clean the fish heads and marinate them with some salt and turmeric. Now add mustard oil in a vessel and fry the head pieces in medium heat till it turn brown. Remove from heat and keep it aside.

Now take one vessel and add some sunflower oil let it become hot now add the dry red chili, cumin seeds, clove, cardamom and bay leave.

After few seconds add the sliced onions and chopped tomatoes and cook till onions are transparent.

Now add the ginger garlic paste along with all the spices powder mix well.

Now add some salt and sugar and add the fried fish head pieces and cook till the oil come out.

Now add the chopped cabbage and mix well. Cook with a lid in medium flame till the cabbage cooked nicely and oil come out from the curry. Now with the help of the spatula try to mishmash the head pieces and mix well. Finally add the garam masala powder and sprinkle the ghee and mix well.

Your MACHER MATHA DIYE BADHA KOFI is ready serve hot with plain rice. 

Prawn or Shrimp Batter Fry

Evening snacks is a big headache in my home. Every day after coming from office my husband wants to have some snacks, sometime I give him some ready made snacks to have. But daily you just can’t adjust with all the ready made stuffs. I love to prepare some easy snacks also. But most of the day we don’t have enough time to make snacks so this kind of an easy snacks are always a better option for us.

I was having some prawns at home so wanted to prepare something with that, so very quickly I prepared some PRAWN BATTER FRY. And they are just too good. It’s a heavenly feeling to have that crispy BATTER PRAWNS. A very easy a nice recipe for any party, try this at home and serve with cold drink.

Preparation time: 10 mints.
Cooking time: 8 to 10 mints.

Ingredients:
1.Prawns: 15 to 18 pieces.
2.One egg.
3.One table spoon all-purpose flour.
4.One table spoon corn flour.
5.Half tea spoon red powder.
6.Half tea spoon black pepper powder.
7.Some salt.
8.Half cup crashed cornflakes.
8.Sunflower oil for deep frying.

Process:

Wash and clean the prawns. Sprinkle some salt into that washed prawns.

Now take one bowl and add all the ingredients (except prawns and oil) and make a smooth batter if needed add some water also.

Now dip the prawns into that batter and roll them into the crashed cornflakes and deep fry them in low flame. 

Soak the extra oil in a paper towel and serve hot with some tomato ketchup.

Homemade Butter Naan.

I was so exited last night after finished my first successful batch of BUTTER NAN’S. Wow they were so good and soft also. Most of the time we preferred to have NAAN in restaurants, but never tried at home before. I always thought it will never be like restaurants. But believe me this one is too good. And the recipe is also not that tough. I just added few chopped coriander leaves which I saw long time back in a cookery show.

After having our dinner my husband asked me when you are going to make this again and I think that’s the best complement for your food. I am not a professional I love food and love to cook for others that’s why when someone else says few good words about my cooking I just feel top of the world.

Preparation time: 8 to 10 mints.
Cooking time: 5 to 8 mints.

Ingredients:
1.All-purpose flour: one cup.
2.Two table spoon curd.
3.Half cup milk.
4.A pinch of salt.
5.A pinch of sugar.
6.Half tea spoon of baking powder.
7.A pinch of baking soda.
8.Chopped coriander leaves: A handful.
9.One table spoon butter.

Process:

Take one big bowl and put the all-purpose flour on that.

Now add the baking powder, baking soda, salt and sugar. Mix well.

Now add the curd and mix well.

Now add the milk (slowly) and the chopped coriander leaves and make a nice dough (if you need more milk to make the dough then add but don’t add water.

Now leave the dough for 30 mints in an air tight box.

Pre heat your oven in maximum temperature.

After 30 mints make some small round balls, now deep the balls into some flour and with a help of a roller make some oval shape NAAN'S.

Now take one oven proof pan and cover it with a aluminum foil and place the NAAN’S in single layer and grill it for 6 to 8 mints. But every 2 mints just flip the NAAN’s or cook till both the side turn into little brown color. 

After take it out from the oven just brush some butter on top your NAAN’S. Serve hot with any Curry I prepared some Chicken Chap with this. 

Coconut Chicken

A spicy chicken preparation always makes our dinner perfect, that too in chilled cold weather. While making the dinner I always wanted to give him a new essence so that he feels good. Because dinner is the only meal which he eats properly. Breakfast time he is so busy so most of the days he takes only one piece of toast, and in lunch almost every day busy with meetings. That’s why I want him to have the dinner properly.

I already tried many chicken dishes and looking for something new. I had half coconut in fridge and I wanted to finish it so tried to make something with coconut .And prepared this yummy COCONUT CHICKEN. The recipe is really easy, but believe me this one is really too good with the smell of coconut.

Preparation time: 15 mints.
Cooking time: 30 to 40 mints.

Ingredients:
1.Chicken : 600 gm. (medium size pieces).
2.One large sliced onion.
3.One inch crushed ginger.
4.Three to four clove crushed garlic.
5.Half cup fresh ground coconut.
6.Two dry red chili.
7.Few cumin seeds, few coriander seeds, few black pepper corn, 2 clove, 2 cardamom, One small cinnamon stick, Few sesame seeds.
8.Half tea spoon turmeric powder.
9.Half tea spoon red chili powder.
10.One table spoon well bitten curd.
11.Salt and sugar as per taste.
12.Sunflower oil  for cooking.

Process:
Marinate the chicken pieces with some salt, turmeric powder and red chili powder for 15 mints.

Now add some oil in a pan and add the coconut and all the whole spices and fry till the coconuts turn into brown color.

Let it cool now make a smooth paste with some water and keep it aside.

Now add some oil in a vessel and add the sliced onions and fry till the onions are transparent. 

Now add the crushed ginger and garlic and saute for some time.

Now add the chicken pieces and cook till the chickens are tender.

Now add the coconut and spices mixture into the vessel and mix well. Cook with a lid for 10 mints in low heat.

Now remove the lid and add some sugar and well bitten curd. And cook for another 10 mints.

Your COCONUT CHICKEN is ready serve hot with Roti or Paratha.

Anaros er Chutney or Pineapple Chutney

Pineapple is a juicy and tasty fruit which is one of my favorite fruits. The outside texture of pineapple is really too good. But it’s really a difficult task to cut them in proper way. Pineapple is a tropical fruit, can use as juice, cooking and raw. Raw pineapple tastes really awesome what I love about the fruit is the smell.

Last week I purchased one Pineapple from market, and almost half of the fruit we finished on that day itself. But after that I didn’t want to have it raw so I planned to do something with them. Instead of having the raw pineapple you can make some delicious PINEAPPLE CHUTNEY which is really an awesome dish. I prepared some PINEAPPLE CHUTNEY two days back with the help of one of my dear friend Chitrangada Kundu. Me and my husband relish the chutney very much hope all pineapple lovers gonna try this one very soon.

Preparation time: 10 mints.

Cooking time: 30 mints.

Ingredients:

1.One small half pineapple.

2.Few raisins.

3.Few fennel seeds.

4.One dry red chili.

5.One tea spoon lemon juice.

6.A pinch of salt.

7.Four table spoon sugar (as per taste).

8.Sunflower oil.

Process:

Finely sliced the pineapple pieces, and soak them in to some salt water for 10 mints.

Soak the raisins in a cup of water.

Now add some oil in a vessel and add the fennel seeds and the dry red chili, after few seconds 

add the sliced pineapples and stir for some time.

Now add some water, and cook till the pineapple boiled nicely.

Now add the sugar and the raisins and cook in very low flame for 20 mints.

Now add the lemon juice and mix well, remove from heat.

That one is really made your stomach happy. 

Sunday Special Egg/Anda Biryani

Sunday is always a special day for us. So my kitchen is always very busy in Sunday's. If we are at home I have to prepare something special in every Sunday's. Last week I really didn't have anything at my home but still can’t ignore because its Sunday so have to do something with my existing stuff only, and prepared some SUNDAY SPECIAL EGG BIRYANI. Which was really easy and awesome and a must try recipe for all.

For some unexpected guests this one is really a best solution for me. I think we all face sometime the same problem and really can’t ignore them also, so this kind of recipe is always helps us. Biryani without Potato is just can’t possible so I added potato also, this one just prefect for lunch or dinner. 

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

Ingredients:
1.Hard boiled eggs: 4 pieces.
2.One large  boiled potato: cut it into four pieces.
3.Basmati tice: one cup.
4.One large sliced onions. One small fried onions for garnishing.
5.One small chopped tomato.
6.Four to five split green chilies.
7.Chopped coriander leaves: a hands full.
8.Chopped mint leaves: a hands full.
9.One tea spoon ginger and garlic paste.
10.Curd: Two table spoon.
11.Whole garam masala: cardamom:2, Cinnamon stick :1, Bay leave: 1. clove: 2, Jayitri: a small pieces, Shah jeera : a pinch of.
12. Red chili powder, cumin powder, coriander powder (half tea spoon of each item). A pinch of turmeric powder.
13.Salt and sugar as per taste.
14.Half cup milk.
15.Few cashew nuts.
16.Few drop of keora water.
17.Sunflower oil: Three table spoon.
18.Ghee: One table spoon.

For biryani masala:
Cardamom:2, Cinnamon stick :1. Clove: 2, Jayitri: a small piece. Star anise:1, Black pepper: 8 to 10. Two dry red chili. Dry roast all of them and grind them.

Process:

Wash and soaked the rice for 10 mints, then marinated the rice with curd, salt and sugar for 5 mints.

Add the keora water into the milk and keep it aside.

Marinate the eggs and potato pieces with some turmeric powder and salt. Now add some oil in a vessel and fry the eggs and potato pieces till they turn golden brown and keep it aside.

Now add the oil and ghee in a vessel and add the whole garam masala after few second add the sliced onions and fry till they turn transparent.

Now add the chopped tomato and fry for some time. Next add the ginger garlic paste and saute for some time.

Now add the chopped coriander and mint leaves and the split green chilies and stir for some time.

Finally add the marinated rice, cashew nuts and the garam masala powder and mix well.
Add enough water and cooked till the rice 80% done.

Now cut the fried eggs into two halves and place the fried egg pieces and fried potatoes into that vessel and add the milk and keora water mixture and cook till the rice done and in very low heat.

Your EGG BIRYANI is ready just garnish with some fried onions and enjoy your BIRYANI with your family.