Bhuna Murg - made on 26th Dec 2011

What did I use:

Chicken - 250 Gms.
Onion - 2
Tomato - 2 small
Capsicum - 1 small
Tomato puree - 1/2 cup
Grated ginger - 1 teaspoon
Ginger-garlic paste - 1 table spoon
Mustard Oil (Sarson Ka Tel) - 50 ml.
Garam Masala - 1 teaspoon
Cinnamon powder - 1 teaspoon
Fresh coriander - for garnishing.
Salt to taste

How did I cook:

Cut onions vertically. Deep fry it and keep it aside.

Cut tomatoes and capsicum lengthwise.

Marinate chicken with little ginger-garlic paste for 15-20 minutes.

Take mustard oil in kadai. Add grated ginger into it and saute it.

Then add chicken and saute for 2 minutes. Add tomatoes and gently saute it.

Now add the tomato puree, ginger-garlic paste. Cook it for 5-6 minutes.

Then add garam masala, cinnamon powder and salt. Mix well. Cook it with lid.

Remove the lid and let it get little dry.

Now add fried onion and fresh coriander cover it and cook it again for 2-3 minutes. Serve it with tandoori roti.

Chicken Biriyani (Hyderabadi Spice System) with Gravy & Chicken Shahi Kormaa without Grave - made on 30th October 2011

Chicken Shahi Korma without gravy - made on 30th October 2011

Chicken Biriyani (Hyderabadi Spice System) - made on 29th October 2011

Luchi, Alur Dom, Payesh - made on 28th October 2011

Murg Masallam made on 25th September 2011

What did I use:
2  tablespoon(s) each poppy seeds and cashewnuts
1  teaspoon(s) each of cumin ans fenugreek (methi) seeds
1  large onion(s)
2  flakes of garlic
1  tablespoon(s) chopped ginger
4  tablespoon(s) oil
1  cinnamon stick(s) of 1"(each)
2  bay leaves
2  teaspoon(s) red chilli powder
1  teaspoon(s) hot spice mix (garam masala) powder
2  large tomatoes pureed
salt to taste
9  medium pieces (about 500 grams) of chicken
6  tablespoon(s) thick yoghurt beaten till smooth
finely chopped fresh coriander to garnish

How did I cook:

Roast the poppy seeds lightly and soak it along with cashewnuts in the warm water for about 1 hour. Grind to a fine paste with the water.

Roast the cumin and fenugreek seeds lightly. Dry grind to a fine powder.
Grind the onion, garlic and ginger to a fine paste.

Heat the oil in a heavy bottomed saucepan. Fry the cinnamon and bay leaves briefly till aromatic. Add the onion paste and fry for about 3  minutes or till rich golden brown.

Add the cumin-fenugreek powder, red chilli powder, hot spice mix (garam masala), pureed tomatoes and salt. Cover and cook on low heat for about 10  minutes.

Increase the heat and add the chicken pieces and fry well for about 10  minutes such that the spice flavors permeated through the chicken.

Reduce the heat and add the poppy seed-cashewnut paste stirring well. Fry for about 2  minute(s).

Reduce the heat and add the yoghurt stirring briskly to avoid curdling. Simmer for about 5  minutes (stir once mid-way) or till the chicken is tender, the gravy is thick and oil has separated.

Baigan Bharta - made on 15th Sept 2011

Bhetki Butter Fry - made on 13th Sept 2011

Bhetki Fish Curry (Boiled + Curried) - made on 11th September 2011

What did I use:

Boneless bhetki slice (75 g each) 5 pcs
Yellow mustard grains – 4 tbs
Turmeric powder – ½ tsp

Ginger ­­– 1 tbs

Ground Onion - 3
Salt – 1 tsp
Green Chillies (slit) – 3 pcs
Red chilli powder – 1 tbs

Kalunjee (kala jeera) – 1 tsp
Sugar
Mustard oil – 300 g
 
How did I cook:

Marinate the fish in a little salt, turmeric and red chilli powder. And keep it in a bowl aside for 15 minutes.

After 15 minutes take some water in a big whole wok and boil it on high heat and then keep that bowl of Bhetki and steam for 15/20 minutes.

Make mustard paste in a blender with salt and turmeric. Add mustard oil, kalunjee, slit green chillies, sugar into the mustard paste and mix well.

Pour some mustard oil on a separate wok and fry ground onion till it gets brown and add mustard paste. Add some water if required. After that, add bhetki fish to this thik curry. And cook for few minutes.

You can serve with steamed rice.

Nawabi Biriyani - made on 4th September 2011

What did I use:

Chicken – 6/7 pcs
Ginger- Garlic paste - 2 tsps
Salt to taste
Turmeric a pinch
Onions - 1 medium
Coriander powder - 1 tsp
Chilli powder - 1 tsp
Cashew Nut paste - 10 nos
Oil - 2 tbsps
Basmati Rice – 3.5 cups (for 4 people)
Cloves - 3
Cinnamon - 1 inch
Green Cardamom - 2
Bay leaf - 1
Milk - 50 ml
Saffron - few strands
Salt to taste
Ghee - 1 tbsp
Water - 3 cups
Coriander leaves

 How did I cook:

Chop cleaned chicken into small pieces. Marinate the chicken pieces in ginger garlic paste along with salt and turmeric for 1/2 hour.

Clean Basmati rice in water once, max 2 times not more than that as it will break. Soak the rice for 15 mins, in the same water that you are going to use for cooking. This to make sure the minerals and vitamins are not lost.

Meanwhile make a paste of Cashew nut and chop the Onions, Coriander Leaves.

In a small cup, take warm milk and soak the Saffron, so that the colour comes out.

Once 15 mins is done, drain the rice from water, keep the water aside. Please don't throw away the water, remember we are going to use the same water for cooking.

Heat whatever pan you are going to use for cooking the rice.

Add Ghee and sauté the bay leaves, cloves, cinnamon, and cardamom.

Then add the basmati rice, making sure you don't break the rice grains by putting lot of pressure on the rice. Amma always tells me to treat Basmati with respect by stirring it delicately.

Add 3 cups of water and simmer it until the rice cooks. It takes about 15 mins to cook.

Once chicken pieces are marinated for 1/2 half, heat a pan with two tablespoon of oil.

Fry the chopped onion in oil till its brown in colour. Add chicken pieces. Stir well so that its coated well with Onions.

Add coriander powder and chilli powder. Keep it in high flame for 2 - 3 mins constantly stirring it. Please ensure that the curry does not stick to the pan.

Once the oil comes out, add the cashew paste. Sim for 20 min. stirring it frequently to ensure that it is well cooked.

When you have everything cooked and ready, take a thick bottom pan or cooker, coat the bottom with ghee.

Spread a layer of cooked rice, sprinkle saffron on top. Then put a layer of cooked chicken.

Add finely chopped coriander leaves over chicken gravy.Then repeat the process until you are done. Ensure the top layer is rice. so sprinkle Saffron milk again on top. Cover with lid and cook it on low flame for 30 mins.

Once 30 mins is over, remove to a casserole without mixing the rice with chicken gravy.

Pabda Fish Curry - made on 1st September 2011

Katla Fish - made on 27th August 2011

Katla Fish Kaliya made on 26th August 2011

Louki + Palak made on 17th August 2011

Butter Chicken with Parantha made on 13th August 2011

For Parantha: 
 
What did I use: 

• Whole wheat flour – 3 cups
• Water – as required to make dough
• Oil or ghee – 1/2 tea spoon for each paratha
• Salt – as per taste if required 

How did I cook:

• Mix flour, salt and make soft dough by adding water little by little as required.
• Apply one teaspoon of oil on the surface of the dough and keep it covered for 30 minutes.
• Now shape the dough into balls. You can make 12 to 15 pieces as shown in photograph.
• By using a chapatti roller and rolling pin, spread a dough ball in circular shape.
• Use dry flour for dusting to avoid stickiness while rolling.
• Apply oil or ghee on the surface; first fold it to a half circle; apply light oil again and further fold it to a quarter circle to look like a triangle.
• Roll it again to shape it to a larger triangular shape as shown.
• Now put it on a hot tava (griddle), cook on both sides by applying light coat of ghee or oil. (See the photographs to know how the surface swells while cooking in tava).
• Repeat the process for the remaining dough balls also.

 
For Butter Chicken

What did I use:
 

• 150ml plain natural yoghurt 
• 50g ground almonds 
• 1 ½ tsp chilli powder 
• ¼ tsp crushed bay leaves 
• ¼ tsp ground cloves 
• ¼tsp ground cinnamon 
• 1 tsp garam masala 
• 4 green cardamom pods 
• 1 tsp ginger pulp 
• 1 tsp garlic pulp 
• 400g can of chopped tomatoes
• 1 ¼ tsp salt 
• 1kg skinless chicken breast fillets
• 75g butter 
• 1 tbsp oil 
• 2 medium onions, sliced 
• 2 tbsp fresh coriander, chopped
• 4 tbsp cream

How did I cook:

• Place the yoghurt, ground almonds, all the dry spices, ginger, garlic, tomatoes and salt in a mixing bowl and blend together well.
• Place the chicken fillets into a large mixing bowl and pour the yoghurt mixture over and set aside.
• In a large frying pan heat the oil and butter together. 
• Add the onions and fry for about 3 minutes. 
• Add the chicken mixture and stir-fry for about 7 to 10 minutes.
• Stir in about half of the coriander and mix well. 
• Pour over the cream and stir in well and bring to the boil. 
• Garnish the Indian butter chicken with the remaining chopped coriander.
• Serve with parantha.    

Lassyi made in August 2010

What did I use:

3 cup Curd (Dahi, Plain Yogurt)
2 tblsp Cream (Malai) (optional, I used it)
2 tblsp Lemon Juice (Nimbu Ka Raas) (optional, I didn’t use it)
1/3rd cup Ice-Water
To taste Salt (Namak)
6 Ice-cubes
1/2 tblsp dry-roasted Cumin Seed Powder (Jeera Powder)

How did I cook:

• Place the curd, cream, lemon juice, ice water and salt in a blender.
• Process for 2 minutes.
• Add ice cubes and blend for another minute.
• Add all but few pinches of cumin powder and process for 5 seconds.
• Pour into chilled glasses, sprinkle remaining cumin, and serve immediately.

Paneer Raita - made in August 2010

What did I use:
2 3/4 cups paneer, cubed
Lettuce leaves

Zeera Powder
2 tbsp cream cheese
2 tbsp garlic croutons
2/3 cup plain yogurt
1/4 tsp garlic paste
Salt to taste

Method:
Grate the paneer very well and add yogurt to it.

Mix these two very well in the mixer grinder.

Add cheese, garlic and salt together till smooth and pour it into the mix.
Serve topped with paneer croutons and lettuce and pinch of zeera powder in each bowl.

Egg Omlet made in September 2010

Mutton Babdi Haandi - made on 6th August 2011

What did I use: 

500kg Mutton

100gm White Curd

50gm Red Curd

1 tsp Pepper 

1tsp Cinnamon and Elichi

4 Red Chili

1 Cup Onion Extract

2 tbsp Ground Garlic

3 tbsp Ghee

3 tbsp Refine Oil

2tsp Coriander Powder

Salt to taste

How did I cook:

Marinade the mutton with these two curds, coriander powder, oinion, garlic and salt and keep it in fridge for 2 hours.

Then boil this marinate mutton in a pressure cooker for 30 minutes.

Then pour oil and ghee into a wok and bring it to boil.

Add cinnamon, elichi and pepper and cook for 2/3 minutes.

Then add boiled mutton to it and also add chillis.

Then cook it for 20 minutes.

Serve it with Pulao.

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!

Dudh Pabda (Pabda Fish + Milk + Mustard Seed) - made on 24th July 2011

What did I use:

Pabda fish 2/3 ps

Milk 1 Cup

White Mustard Seeds 1.5 tbsp (Ground)

Ginger 1 tsp

Garlic 1tsp

Chili 2/3 ps

Turmeric powder 2 tsp

Salt

Water

How did I cook:

Wash the fishes and rub salt and turmeric on fishes and keep for 5-10 minutes.

Lightly fry onion, ginger and garlic, chili with oil for 2 minutes.

Then add ground mustard seed and fry for few minutes.

Then pour milk on it and stir the mixture for few minutes.

Then add the fishes in it and pour little water.

And cook it for few minutes.

Simple chicken...made on 22nd July 2011

Egg curry made on 1st July 2011

Spicy Chicken - made on 30th June 2011

Pointed Gourd Fry (Potol Bhaja) - made on 1st July 2011

Moong Lentil with Rohu fish - made on 21st May 2011

Green Banana Kofta Curry - made on 21st May 2011

Rohu Kaliya - made on 15th May 2011

Simple Rohu Fish made on 27th March 2011

Capcicum pakoda made on 27th March 2011

Hilsha in mustard seed made on 9th March 2011

Egg Parantha - made on 8th February 2011