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.

Bhapa Amsatto Sandesh or Baked Mango Pulp Sweet

Today is 31st dec ending of 2012 this year I have some good memories some bad too. But altogether 2012 were good for us. Some incidents really touched our souls I think most of us never going to forget those incidents. But better to forget all those bitter things in life and let’s start a new journey with lots of positiveness and trust. Hope this year brings lots of success and joy in your life. For me my New Year resolution is Live Life King Size. No matter what ever the situation comes we will be strong. Just have one wish to God please give us all a healthy year.

 

 

A New Year day can’t complete with some Sweet so I made some Amsatto Bhapa Sandesh. The process was quite easy and simple but the taste is really too good. With a piece of Sweet from my Kitchen I wish you all A Prosperous Happy New Year.


Preparation time: 10 mints.
Baking time: 8 mints.

Ingredients:
1.Cottage Cheese or Chana :200 gm.
2.One small scup sugar.
3.Half cup 3.5% Milk .
4.Two table spoon condensed Milk.
5.Half cup heavy cream.
6.Two inch amsatto or Mango Pulp.



7.Raisin for garnishing.
8.Little butter for grease.

Process:
Put all the ingredients in a grinder and grind well.

Now grease one oven proof pan with little butter and add all the mixture.



Now on maximum hit in a microwave bake it for 8 mints (it's depend on microwave to microwave and the baking plate you are using on that also ,for better result check every 2 mint).


 
 Now Cut into small pieces and garnish with some Raisin.

Easy Chicken Biryani

 

 Biryani at its best with something with nothing in lunch or dinner at home or every time we enjoy it like first time we are having till the last spoon. Yesterday night I planned to cook chicken curry and rice but suddenly two of my friend arrived, so I thought why not some chicken biryani for them. So just very quickly I made a nice Easy Chicken Biryani for dinner. And it’s really turned good.

 

Normally I used to make one side dish for biryani but last time I didn’t have time for this so just made some Raita and served with biryani. For any unplanned dinner you can surprise your guest with this easy Biryani.


 
Kolkata is famous for some authentic Biryani, whenever I cook biryani at home I really miss my Kolkata.

Preparation time: 20 mints.
Cooking time: 45 mints.
Serve for :4 people.


 
Ingredients:
For marination:
1.Chicken Leg: 4 pieces.
2.One table spoon ginger and garlic paste.
3.Two table spoon curd.
4.Half tea spoon turemeric powder.
5.Half tea spoon Red chili Powder.
6.One tea spoon Any Biryani Masala (I used Everest Shahi Biryani Masala).
7.One tea spoon salt.
For Biryani:
1.Basmati Rice:2 cup.
2.Bolied Egg: 4 pieces.
3.Potato : 4 pieces. (Cut one medium size potato in two pieces).
4.One large sliced onion.
5.One tea spoon ginger & garlic paste.
6.One medium chopped tomato.
7.Four to five split green chili.
8.A small fried onion.
9.Few fried cashew nuts.
10.Few chopped coriander leaves, Few chopped Mint leaves.
11.Turmeric Powder, Red chili Powder, Cumin Powder, Coriander Powder (one tea spoon of each item).
12. One tea spoon Any Biryani Masala (I used Everest Shahi Biryani Masala).
13.Whole Garam Masal (Two Bay leave, 4 clove, 4 cardamom, One cinnamon stick, Few pepper corn.
13.One table spoon curd.
14.One cup Milk.
15.Few Drop Meetha Ator and Keora Water.
16.Salt and sugar as per taste.
17.Sunflower oil for cooking, Two Table spoon ghee.

Process:

Marinate the chicken with all the ingredients for 30 mints.

Marinate the eggs with little turmeric powder and salt .Now in a big flat vessel and some oil and fry the egg pieces till it turn brown. Now fry the potato pieces till it turn brown. Keep them aside.



Wash and soaked the rice for 5 mints.

Now add some more oil and ghee in the vessel and add all whole garam masala after few seconds add the sliced onions and green chilies and fry till the onions are become transparent.

Now add the chopped tomatoes and cook for some time, then add the ginger garlic paste with some salt and sugar along with the all spices powder and cook till the oil separate.

Now add the chopped coriander and mint leaves and mix well. Finally add the marinated chicken pieces and cook till the oil came out. Now add the curd and mix well.


 
Now add the fried egg and potato pieces and mix well with everything.

Now add the soaked rice and cook for some time. Finally add the one cup milk and 1 ½ cup water with the some meetha ator and Keora Water and cover with a lid. And cook till the rice done. (cook
in medium heat till the water 80% evaporate then cook for another 6 to 8 mint in very low flame).


 

Served hot with Raita and Salad.

Palak Anda or Egg in Spinach Gravy

From yesterday it is snowing heavily everything became white and too cold also. Can’t go out so better to have good food at home and watch some good movies. I have some spinach left in my fridge,so wanted to cook something with our favorite spinach.

 

How about some egg in spinach gravy. Since long back I planned to cook something like that but any how didn't happen before. This one is also little similar to Palak  Paneer. But with egg the taste becomes better. Made some veg polao with this it’s really a great combo. The cooking method is really very easy and with egg and spinach the dish becomes very healthy for kids also.

 

Preparation time: 10 mints.
Cooking time: 30 mints.Serve for :2 people.
Ingredients:
1.Eggs: 4.
2.One bunch of spinach.
3.One medium size chopped onion.
4.One small chopped tomato. And one table spoon tomato puree.
5.Half cup chopped coriander.
6.One table spoon ginger garlic paste.
7.Turmeric Powder, Coriander Powder, Cumin Powder, Red Chili Powder (half tea spoon of each item).
8.A pinch of garam masala powder.
9.Whole garam Masala(2 clove, 2 cardamom, one bay leave, a small piece of cinnamon stick).
10.Salt and sugar as per taste.
11.One table spoon fresh cream.
12.Sunflower oil for cooking, One tea spoon butter.

Process:

Cut and boiled the spinach, after it cool down make a smooth paste with this and keep aside.

Now marinate the egg pieces with a pinch of turmeric powder and salt but before that cut some slashes from top to bottom with a sharp knife (cut should be very less).

Now fry the eggs in little oil till they golden brown.

Put some oil in a vessel and add whole garam Masala after few seconds add the chopped onions and tomatoes. Fry till the onions are transparent.

Now add the ginger garlic paste along with all spices powder except garam masala powder with some salt and sugar cook till the oil separate.

Now add the tomato puree and cook for few mints. Finally add the spinach paste and cook with a lid for 5 to 8 mints in low flame.



Now remove the lid and add some warm water and add the chopped coriander and the fried egg pieces and again cook with a lid for 3 to 4 mints.

Remove the lid and add the garam masala powder and the butter with some cream. Switch off the gas.

 
Served hot with Polao or Paratha.
 

Dry Fruit Christmas Cake

Merry Christmas to all of you, hope you all had a blast on Christmas Eve. I was just busy backing cake and preparing dinner. Santa can come anytime so have to make everything ready.

 

I made one dry fruit Christmas cake. I hope Santa likes the cake but my home Santa (my husband) liked it a lot. For me Christmas has lots of memories, especially almost all 25th December most of our family members  used to arranged some get together or picnic. And my Maa used to prepare the Christmas Cake in an old cake oven.

Wish you all a warm Merry Christmas. Hope Santa brings lots of joy and happiness for all of us.
 


Preparation time:15 mints.
Cooking Time: 40 to 45 mints.

Ingredients:

1.All-purpose flour: 2 cups.
2.Two Eggs.
3.One Cup Salted Butter.
4.One cup sugar.
5.Two tea spoon vanilla essence.
6.Half cup cream milk.
7.One tea spoon dark brown sugar.
8.Two tea spoon baking powder.
9.One tea spoon baking soda.
10.A pinch of mixed spices (clove. Cinnamon and Nutmeg).
11.Half tea spoon of lemon extract.
12.Half cup dry fruit (cashew nuts, raisin, walnut, dry cherries, dry cranberries).

Process:

In a bowl add the all-purpose flour, baking soda and baking powder and mix well.

Now in another bowl add the butter and sugar and mix well till the butter and sugar melt. Now add the brown sugar and mix well.



Now add eggs one at a time beat nicely. Now slowly add the flour mixture with the milk and vanilla essence. Mix well.

Now add all dry fruits and the spices powder. Mix well, finally add the lemon extract.

Pre heat the oven in 175 C. Now grease and flour one loaf pan and baked it for 40 to 45 mints. Check between with a tooth pick.



Enjoy your Christmas with my cake.

Tuti Fruti Cake

“Santa Clause is coming to town” so we have to get ready with cake and Milk. I know he likes cookies too which I made few days before only. Let’s bake some nice Fruit Cake. The idea of making this fruit cake got from my Friend Tanushri Dan. She is a fabulous cook.

This cake reminds me my school days. This one is very famous school tiffin cake. I think we all have some sweet memories with this fruit cake. Especially for picnics and all kind of trips this cake is must for all of us. I made two cakes and within just few hours my husband finished almost 80%. It’s not that tough to make all you need the color full dry fruit and other ingredients are easily available at home.

 

With a cup of coffee and a slice of fruit cake my before Christmas day is going to rock. Let’s cherish your childhood memories with my Tuti Fruti Cake.

Preparation time:15 mints.
Baking time: 40 to 45 mints.

Ingredients:
1.One cup all-purpose flour.
2.One egg.
3.One cup granulated sugar.
4.One tea spoon baking powder.
5.Half tea spoon baking soda.
6.One table spoon pineapple essence.
7.Half cup Dry Tutti Fruti.
8.Half cup butter.
9. Half cup Milk.

Process:

Pre heat the oven into 175 C.

Mix all-purpose flour with baking soda and baking powder.

In a bowl mix the butter and sugar till the sugar mix completely with butter. Now add the egg and mix nicely.


In that bowl add the all-purpose flour slowly and mix nicely with the egg mixture. Now add the pineapple essence and the milk and beat for 2 mints.

Before adding the tutti frutti, toss them into little all- purpose flower and then slowly add them into the mixture. Now no need to beat more just once mixes them with the batter.



Take a loaf pan and grease them with little butter and sprinkle some flour into that. Now pour the batter into the pan and bake it for 40 to 45 mints or till the inserting of a tooth pick into the cake doesn’t come out with unbaked batter.



Make it cool down now slice it and enjoy with a cup of Tea or Coffee. 

Saag Murgh Makkhanwala or Spinach Chicken with Butter

One more spinach item was our today’s dinner. As I told before me and my husband we both love spinach, so love to try something new always with spinach. Spinach is really very healthy and with chicken it’s become tastier. While doing grocery shopping I got lots of fresh spinach today, that’s why I can’t stop myself to prepare something with spinach.

Spinach has a high nutritional value. And fresh spinach is really good for kids also. I used to add spinach in my daughters food too.

This one I made with butter if you don’t want to add butter then you can cook in canola or sunflower oil also. Just add little butter after finishing the cooking. I named it Saag Murgh Makhanwala to this lovely dish and specially for upcoming holidays.

 

 Preparation time: 15 mints.
Cooking time: 40 mints.
Serve for 2 people.

Ingredients:
1.Chicken: 600 gm (boneless or with bone cut into small pieces).
2.One bunch of fresh spinach.
3.One medium finely chopped onion.
4.One table spoon ginger and garlic paste.
5.One small chopped tomato.
6.Two tea spoon curd.
7.Cumin powder, Corinader Powder,Red chili powder, Garam Masala Powder (half tea spoon of each item).
8.Whole garam masala(2 clove, 2 cardamom, one small cinnamon stick, one small bay leave, few black pepper).
9.Half cup thick milk.
10. Salt and sugar as per taste.
11.Three table spoon butter or Sunflower oil.



Process:
Marinate the chicken pieces with some salt, red chili powder, freshly crushed black pepper and curd for one hour.

Now wash and chopped the spinach and boiled with some salt. Let it cool down, now make a smooth paste with that and keep it aside.

Add some butter in a vessel and fry the marinated chicken pieces in high heat and keep them aside.

Now add some more butter on the same vessel and add the whole garam masala after few second add the chopped onions, chopped tomato and ginger garlic paste and cook till the onions are transparent.

Now add the spices powder with some salt and sugar, and cook till the oil separate. Now add the fried chicken pieces with the milk and cook with a lid till the chickens are almost done.

Now add the boiled spinach paste and cook till the gravy become thick (around 4 to 5 mints in low flame).

Your Saag Chicken Makhanwal is ready served hot with Roti or Paratha.

 

Potato and Squash curry with Lentil Fritters

Every day while entering into the kitchen my daily problem is to think what to cook. It’s really a horrible job, before marriage I thought something I will cook for our daily lunch or dinner. But to think that something is a big task for me. I think all of you are facing the same problem every day.

After so much of plan I called my Maa and she told me to cook one nice Squash Curry with Daler Bora or Lentil Fritters. It’s a very simple recipe but with plain rice this one is just too good. Hope most of you know this recipe but this one is for those who don’t know.

Squash is really very good for health and with the Dal or Lentil it becomes healthier. This one is perfect for a simple lunch.

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

Ingredients:For Bora or Fritters:
1.Urad Dal : 100 gm (soaked into water for overnight).
2.One Medium size chopped onion.
3.Two chopped green chilies.
4.Some salt.
5.Sunflower oil for frying.
For Curry:
1.A small squash (cut into small cube size).
2.One medium size potato (cut into cube size).

3.One small chopped tomato.
4.Two to three split green chilies. One Inch Ginger.
5.Turmeric Powder, Cumin Powder, Coriander Powder (half tea spoon of each item).
6.One Dry Red Chili, One Bay leave, Few Cumin Seeds.
7.Salt & Sugar as per taste.
8. Sunflower oil.
9.Half tea spoon of ghee.Process:
For Bora or Fritters:

Make a smooth paste with the soaked dal. Now add chopped onions, chopped green chilies and salt.
Now make some small round shape flat balls with the mixture and deep fry them in oil. After frying soak the extra oil in a paper towel, and keep it aside.

Now add some oil in a vessel and add the cumin seeds, bay leave and dry red chili. Now add the squash pieces and potato pieces into the vessel and fry for some time.

Make a paste with ginger, green chilies and tomato; add all the spices powder into the paste. Now add the masala mixture into the vessel with some salt and sugar.

Cook till the oil separate, now add some water and add the Lentil Fritters or Daler Bora. Cook with a lid till the potato and squash cooked properly. Now sprinkle the ghee and serve hot with plain rice.