Mutton with poppy seed made on 10th July 2011

Chili Chicken - made on 31st July 2011

What did I use:

½ Kg Boneless Chicken (small pieces)

2 tbsp Soya Sauce

2 tbsp Corn Flour/Corn Starch

5-6 Chopped Green Chilies

3 Green Onion Chopped

1 capsicum

1 tsp Garlic Paste

1 Egg

1/2 tsp White Pepper Powder

1 tsp Sugar

A pinch of ajinomoto

2 cups chicken broth (or water)

1 tbsp Oil

Salt to taste

Oil to fry

How did I cook:

Cut the boneless chicken pieces into 1 inch pcs.

Take 1tbsp. Soya sauce, 1tbsp. corn flour, salt, egg in a bowl and marinate chicken pieces in the mixture for about 30 minutes.

Heat oil and deep fry the marinated chicken pieces till golden brown.

Now in a separate wok, heat 1 tbsp. oil and add garlic paste and green chilies and sauté for few seconds. Then add onion and capsicum and cook for few seconds.

Add 2 cups of chicken broth or water. Bring to boil and add sugar, pepper powder, salt , ajinomoto and remaining Soya sauce.

Add fried chicken pieces to it and cook for few minutes.

Dissolve the remaining corn flour in 1/2 cup water and add to the curry stirring constantly to avoid lumps.

Cook for 2-3 minutes.

N.B.: Chinese chili chicken goes well with steamed / boiled rice.

Pabda Fish - made on 30th July 2011

It is an easy to cook and easy to digest recipe for rainy days, although any day.

Recipe:

What did I use:

A few large Pabda fishes
½ tsp of red pepper powder
2-3 tsp of cumin seeds
2 tsp of black pepper powder
½ tomato chopped
1 tsp of turmeric powder
3-4 tbs mustard oil for frying fish +2 tbs of mustard oil to make the curry
1 cup of water (vegetable stock can also be used)

How did I cook:

Marinate the fish with turmeric and salt , keep aside for half hour.
Heat up a wok and add mustard oil , fry fish on each side for 5 mints at medium till they are turned little brown . Be Careful while frying Pabda Fish. Take out gently after they are fried and keep aside. Now grind  cumin seeds. Add black Pepper and red pepper powder to that. And pour 1 tbs water to that. Now pour oil on the  wok and heat it up. Then add spice mix to the oil. Fry it for 3/4 mins and add the fried fish and turmeric, salt, 1 cup of water and tomato and 2 tbs of mustard oil. Cover and cook at low for 10 mints. Take out when the gravy is thick , serve with warm cooked rice .

N.B. If you like simple gravy, you can add more water while cooking :).......

Rice fry - made on 29th July 2011

This dish is looking like Pulao or festive rice which is usually served at Puja or any other festive occasions. But i just fried the rice in ghee and add vegetables like peas.

 Recipe:

What did I use:

• 1/4 teaspoon ground turmeric
• 6 cups boiling water
• 1/2 cup peas (vegetable as per your choice)
• 2 medium onions, chopped
• 2 (1 inch) pieces cinnamon stick
• 4 whole cloves
• 1 teaspoon ground ginger
• 2 tablespoons ground cumin
• 1 teaspoon garlic powder
• 10 cardamom seeds
• 4 1/2 cups long-grain white rice
• 2 teaspoons salt 

How did I cook:  
Place saffron threads into boiling water, set aside to steep. Melt the peas in a pot over medium-high heat. Stir in the onions, and cook until golden, about 5 minutes. Season with cinnamon sticks, cloves, ginger, cumin, garlic powder, and cardamom seeds. Cook for 3 to 4 minutes to release the flavor, stirring constantly. Pour in the rice and add some water and boil it for 10 minutes, stirring constantly. Add salt. Bring to a simmer, then reduce heat to low. Cover pot with a cloth folded into 4 layers. Place a lid over the cloth and cook until the rice is done, about 20 minutes. Remove the cinnamon sticks, cloves, and cardamom seeds before serving.

Potoler dalna (Pointed Gourd Curry) - made on 24th July 2011

The tedious Potol sometime tastes WOW! Today’s Potol er dalna really turned out to be delicious indeed....But you may not believe…because many people don’t like Potol.

You just try once, otherwise I have to give myself an imaginary pat on my back!! ha ha ha...!

So here goes the recipe:

What did I use:
*Potol/Parwal- 1/2 kg - Peeled and halved
* Potato - 2 medium sized - cubed
*Gobindo Bhog / Basmati Rice - 1/2 cup : soaked in water for 15-20 minutes
*Onions – 1 (big size, finely chopped)
*Tomato – 1 (medium size, chopped)
*Whole garam masala- 2-3 cardamoms, 1 piece of 1" cinnamon stick, 3-4 cloves
*Bay Leaf - 2 small
*Masala paste - [1 tsp of Turmeric powder + 1 tsp cumin powder + 1/2 tsp of coriander powder + 1 tsp salt + 1/2 tsp of kashmiri mirch powder (for colour) + 1/2 tsp of red chilli powder (optional) mixed with a little water]
*Ginger paste - 1-2 tsp
*Ghee - 1 tbsp
*Roasted & ground garam masala - 1 tsp
*Sugar - a pinch
*Slit Green chilli - 2-3
*Mustard Oil - 3 tbsp 

How did I cook:
1. Soak washed Gobindo Bhog/Basmati rice in water.
2. Rub salt and turmeric on the Potol and Potato pieces and keep for 5-10 minutes
2. Lightly fry the Potol and Potato pieces in oil and keep aside.
3.Take fresh oil in a wok. When hot, add the Bay leaf, whole garam masala
4.Add the finely chopped onions and a pinch of sugar for colour. Add the ginger paste
5. Fry till the onion turns light brown but take care not to burn them.
6. Add the masala paste. Stir and let the masala cook till you see the oil & masala separate.
7. Add the chopped tomatoes
8. Keep stirring and cook on low to medium heat for about 6-8 minutes. Sprinkle water if required.
9. Add the uncooked Gobindo Bhog/Basmati rice. Stir well and let the masala seep into the rice.
10. Add the pre-fried potato cubes. Add some water (about 1/2 glass)
11. Keep cooking and when the rice is semi cooked in the masala and the potato is partly cooked, add the fried Potol pieces.
12. Stir well and add some more water if it has become too dry.
13. Cook on low heat for another 3-5 minutes till the rice is just right and not overcooked and mushy.  

14. Add the slit green chillies
15. Before switching off the flame, heat the ghee in a skillet and add a tsp of roasted & ground garam masala and add this to the almost done 'Potoler Daalna'.
16. Enjoy with hot steamed rice!