Monday, 19 January 2015

Murgh Makhani

Chicken,curry cut:1.5kg

Marinate chicken with:
Beaten curd:150 ml
Garam masala powder:2 tsp
Coriander powder:2 tsp
Cumin powder:2 tsp
Red chili powder:1 tsp
Ginger-garlic paste:2 tsp
Tomato puree:2 tbsp
Sugar:1 tsp

Other ingredients:
Green cardamom:4
Bay leaves:2
Refined oil:1 tbsp
Green chili:2-3,slitted
Fresh cream:150 ml
Hot water:1/2 cup

Marinate chicken and keep it for at least 2 hours.

Heat 2 tbsp of butter and fry the chicken pieces(without the marinade) till they turn into light brown by stirring intermittently.

Remove the chicken pieces.

Heat the remaining butter and oil.

Temper with bay leaves,cardamom and peppercorns and fry the chopped onion.

Add the marinade,chicken pieces when onion becomes golden.

Cook it in simmer by stirring intermittently-you can add half cup of hot water.

Cook till the water absorbs and the chicken becomes soft.

Add the cream,stir it well,cook it for another 2 minutes.

Add the green chilies and cover it with a lid.

Serve it hot with steamed rice or polao.

Bong Special Yellow Peas Pulao

Got this wonderful recipe from Shyamoshree di.
This is her grandma's recipe who was from Barishal,Bangladesh.
It's a must try!

Gobindabhog rice/Basmati pulao rice:500gms(approx 2.5 cups) 
Ghee:1/2 cup  
Refined oil:2 tbsp 
Bay leaves:2 
Green cardamom:4-5 
Cinnamon sticks, cut into small bits: 1/2tsp 
Green chilies:4-5 
Shredded ginger: 1/2tsp 
Raisins:3-4 tsp
Green peas:1/2 cup 
Turmeric: 1/2 tsp dissolved in 4.5 cups of water 


Wash the rice only once in water and drain out the water.

spread the wet rice on a clean paper/kitchen towel, left alone for some time so that any remaining water dries out.

Smear the rice with melted ghee(approx 1 tbsp) so that each grain cooks separately and does not get stuck to each other.

Heat the oil and remaining ghee,temper with 2 bay leaves,green cardamoms,cinnamon sticks,cloves and saute a little on low 

flame till they crackle.

Mix the shredded ginger into the rice, mixed it well and add that into the oil .

Saute the rice for 2 mins on low flame and then add the green peas,raisins,salt,sugar and saute for another 2 minutes.

Add 4.5 cups of hot water with dissolved turmeric.

Now increase the flame to high,covered the pan with a lid,simmered as soon as the water started boiling.

Cook for 10 minutes,stir it if reqired.

Check whether the rice is cooked or not,you can add some water if required.

Check the seasoning.

Add the green chilies and a spoon of ghee(optional),cover with a lid for 5-7 minutes.

Remove from the flame and serve it hot.

Friday, 9 January 2015

Easy Grilled Chicken Pasta

Pasta:2 cups(I used whole wheat pasta)

Red and yellow bell peppers:one of each ,cut longitudinally
Onion:1,medium,finely sliced longitudinally
Garlic:7-8 medium cloves,finely minced
Olive oil:4-5 tbsp
Butter:1 tbsp or more

For grilled chicken:
Chicken,boneless strips:2 cups
Soy sauce:1 tsp
Chili sauce:1 tsp
Ginger-garlic paste:1/2 tsp
Black pepper powder:1/4 tsp
Butter,melted:1 tsp

For the pasta sauce:
Refined flour:3 tbsp
Red paprika powder,oregano,red chili flakes:1 tsp
Milk:1.5 cups
Fresh cream 2 tbsp
Grated cheese:1 cube
Butter,melted:3-4 tbsp


Marinate the chicken strips with the ingredients mentioned above for grilled chicken at least for 1 hour.
Meanwhile boil the pasta in water with few pinches of salt for 8-10 minutes and drain the water.
Preheat the microwave oven to 180°C and grill the chicken for 10 minutes,then turn into other side and grill for 5 minutes.
Heat 2-3 tbsp of olive oil,temper with minced garlic. 
Add onion and bell pepper slices when garlic becomes golden yellow.
Add few pinches of salt and saute the veggies till they become crispy.
Remove them from the pan and add 1 tbsp Olive oil. Saute the boiled pasta for 2-3 min and remove from pan.

Mix all the pasta-sauce ingredients in a bowl except the butter.
Heat the butter in a separate pan. Add the mix into it, stir continuously to avoid lump formation.
Remove it from the flame when it starts boiling.

Take a seperate pan and heat 1 tbsp Olive oil. 
Toss the pasta with veggies and grilled chicken strips for 2-3 min.
Add the pasta-sauce, mix it well and cook for another 2-3 min.
Sprinkle the grated cheese and serve hot.

Monday, 29 December 2014

Shorshe Murgi(Chicken in mustard gravy)

The gravy is light,thin,soothing yet sharp in taste!Perfect for Winter lunch!
Chicken(Curry cut):1.5 kg
Beaten card:100 gm
Black mustard powder:2 heaped tbsp(I used Sunrise mustard powder, or, Black mustard paste:1.5-2 tbsp
Mustard oil:5 tbsp
Finely chopped onion:2,large
Green chilies:3-4,cut into halves
Red chili:1
Bay leaves:1-2
Turmeric powder:1 tsp
Sugar:2 tsp
Salt to taste
Hot water:2 cups

Make a smooth paste of beaten curd,mustard powder/paste,2 tbsp of oil,turmeric powder,salt and one tsp of sugar.

Marinate the chicken pieces with this paste for at least 2 hours(I kept it overnight).

Heat oil and temper with chilies and bay leaves.

Fry the onion slices with a tsp of sugar till they become light brown.

Add the marinated chicken and cook till the rawness is gone.

Add 2 cups of hot water(or little more),check the seasoning and cook till the chicken is done.

Serve with hot,steamed rice.

Saturday, 13 December 2014

Lasooni Murgh Kebabs

(Recipe courtesy:Executive chef Mahinder Rai of Punjabi Rasoi-published in Sananda Magazine)
Chicken drumsticks:4-6
Beaten curd:200gm
Lemon juice:2 tbsp
Garlic paste:2 tbsp
Garam masala powder:1.5 tsp
Freshly ground pepper:1 tsp
Kashmiri red chili powder:1 pinch (not mentioned in the original recipe)
Nutmeg powder:1/4 tsp
Fresh cream:4 tbsp
Melted butter/ghee(clarified butter):2-3 tbsp(I used ghee)

Clean and trim excess fat and skin from the drumsticks. 

Dry them with a clean and absorbent kitchen towel. 

Make three to four long deep incisions. 

Make a smooth paste of all ingredients.

Marinate chicken drumsticks in above mixture and refrigerate for one to two hours. 

Preheat the microwave oven to 220°C.

Brush the drumsticks with melted butter or ghee and place marinated chicken drumsticks on a flat dish and roast for 10-15 

minutes in the preheated oven. 

Turn drumsticks couple of times to ensure even cooking and colour.

Serve hot with green chutney or ketchup.

Friday, 12 December 2014

Winter special Nolen Gurer Phirni

I was planning to make this since last few weeks and finally made it and it was very delicious!
Rice to make 1/2 cup of rice powder
Ghee/clarified butter:1 tsp
Milk:2 cups
Condensed milk:1/2 cup
Cardamom powder:2 pinches
Melted nolen gur(Date molasses):1/2 cup or little more
Pistachios and almonds(chopped):4-5 tbsp
Earthen pots:2-3

Heat ghee and fry the rice for 2-3 minutess.

Make a smooth powder of the rice,take 1/2 cup that powder and make a smooth paste with little water in a mixer.

Boil milk and stir intermittently.

Add the rice paste gradually when it starts to thicken and stir continuously to avoid lump formation.

Cook for 20-25 minutes till it is done.

Add condensed milk and pinches of cardamom powder and stir it well.

Remove the phirni from the flame.

Add the melted gur and again stir it again.

Now wash the earthen pots with water and drain the excess water(the earthen flavour will be enhaanced and it will blend with 

the phirni).

Transfer the phirni into the pots.

Refrigerate the phirni for 2-3 hours and serve it!

Sunday, 7 December 2014

Bengali Style Chicken Masala

With the Bengali wedding season going on I'm sharing Chicken Masala cooked in Bengali style which was a popular dish in wedding dinner menu in 80's!
It was served with Misti Polao(Bengali style fried rice) along with other delicacies.
The colour & the flavour of the Chicken masala depend on the right amount of spices,seasonings and proper marination.
The garam masala used in this dish is cinnamon,green cardamom and clove which has to be freshly ground.

Chicken : 1 kg
Curd : 1 cup
Ginger juice:1 tsp
Garlic paste : 2 tbsp
Red Chili powder : 1 tsp
Kashmiri Chili powder : 1 tsp
Finely sliced onion :2 cups(please dont use onion paste!)
Bay leaves:2
Cinnamon sticks : One 2” stick
Ground garam masala:1 tsp(cinnamon 1inch:2 cardamoms:3 cloves)
Nutmeg powder:1/4 tsp
Green cardamom :2 
Cloves :2
Sugar : 2 tsp
Salt : To taste
Mustard oil : ¼ cup
Hot water:1-1.5 cups

Marinate the chicken in curd,ginger juice, garlic paste, salt,ground garam masala and about 1 tsp sugar for a 2-3hours or preferably overnight.

Heat the oil.

Add the remaining sugar and caramelize to a golden brown color.

Temper with bay leaves and whole garam masala.

Fry the sliced onion with pinches of salt till the onion becomes soft.

Add the chicken,both red chili powders and stir well for a few minutes. 

Cook the chicken in simmer covering with a lid.

Add the hot water after the raw smell of the chicken is gone.

Cook till the chicken is soft and the gravy becomes thickened.

Remove it from the stove and enjoy this savoury dish with hot steamed rice or misti polao !