Tuesday, 25 December 2012

Easy to cook Mixed vegetable fried rice with Chilly fish

Mixed vegetable fried rice with chilly fish is a very popular food for Bongs.I usually cook these in a very simple manner to save time!!...It's  very easy to cook as well as easy to digest!! That's why this combo food is very useful during travelling.

Mixed vegetable fried rice


Cooked Basmati Rice(half done): 2 cups
Boiled chopped vegetables: 1/2 cup of each :
 Baby corn
 French beans
 Green peas
Chopped onion: 1cup
Chopped spring onion: 1/2 cup
Chopped green chillies: 4
Cashew: 1/2 cup
Raisin: 1/2 cup
Garam masala: 1 tbsp
Crushed pepper: 2 tsps
Bay leaves: 2
Sugar: 4 tbsp
Salt: as per taste
Ghee: 1/2 cup

Heat ghee in a nonstick pan & add bay leaves,garam masala powder,pepper,chopped onion,spring onion,green chillies, 1 tsp of sugar and fry for 5 mins.
Add all boiled vegetables and cashew nuts,salt & fry for another 5 mins.
Add rice, crushed pepper & raisins.
Cook for few mins.
Serve it hot with chilly fish (or chicken).

Chilly fish:


Fish cubes(Bhetki or Surmai): 1 cup
Ginger-garlic paste: 1/2 tsp
Dark soya sauce: 1/2 cup
Chilli sauce: 2 tbsp
Tomato sauce: 2 tbsp
Vinegar: 1tbsp
Cornflour: 2 tbsp
Chopped green chilly: 2
Chopped capsicum: 2 tbsp
Chopped onion: 2 tbsp
Chopped spring onion: 2 tbsp
Chopped garlic: 1 tsp
Crushed pepper: 1 tsp
Sugar: 1 tsp
Salt: as per taste
Oil: 4 tbsps

Marinate fish cubes with vinegar,1 tbsp soya sauce,salt,ginger-garlic paste and 1tbsp of cornflour for 1hour.
Heat 2 tbsps of oil & fry the fish cubes till they turn golden brown.
Remove them from oil.
Heat remaining oil & fry all vegetables for 5mins.
Take 1 cup of water & make a thin paste of cornflour,soya sauce,chilly sauce,tomato sauce,sugar & pepper.
Add this paste to the fried vegetables.
When the gravy starts boiling add fish cubes & cook 5 mins.
Serve it hot with fried rice (or noodles).



Sunday, 23 December 2012

Dum Ka Murg


Chicken: 1kg
Curd: 1/2cup
Ginger-garlic paste: 2tbsps
Crushed green cardamom: 1/2 tsp
Crushed black cardamom: 1/2 tsp
Crushed cinnamon: 1/2 tsp
Crushed pepper: 1 tbsp
Cumin powder: 1tsp
Corriender powder: 2 tsps
Finely chopped onion: 1 cup
Green chilly paste: 4
Ghee: 1/2cup(you can use oil also)
Bay leaves: 4
Sugar: 2tsps
Salt: as per taste
Fresh cream: 1/4 cup


Marinate  chicken with curd,ginger-garlic paste,salt and green chilly paste.
Heat 4 tsps ghee in a nonstick pan.
Fry chopped onion with one teaspoon of sugar till it turns to golden brown.
Remove it from ghee and make a smooth paste of fried onion.
Heat remaining ghee to the pan and add bay leaves.
Add marinated chicken,onion paste,cumin-corriender powder and cook till ghee removes from the side and gravy starts boiling.
Add all crushed spices and cover with a lid to cook it in "Dum".
Stir it intermittently.
Add fresh cream when the flesh starts to seperate from the bone & gravy becomes thickened.
Cook for another 5 mins.
Serve it hot with pulav or paratha.

Saturday, 22 December 2012

Fish in Orange sauce


Orange juice(fresh): 1 cup
Corn flour:4 tsps
Sugar:1 tbsp
Fish(Betki/Salmon) cubes: 2 cups
Lemon juice: 2 tsp
Chopped onion: 1/2 cup
Chopped spring onion:1/2 cup
Chopped green chillies: 2 tsp
Garlic paste: 1 tsp
Oil: 1/2 cup
Salt: as per taste
Raisins: 2 tsps
Almond(deshelled): 6 pieces
Cashew: 6 pieces
Crushed pepper: 1 tsp

Orange sauce making:
  1. Heat a nonstick pan.
  2. Add orange juice.
  3. Add sugar & 1 tsp of cornflour when orange juice starts boiling.
  4. Stir it well for a minute.
  5. Keep it aside.
  1. Rub the fish cubes with rest of the cornflour,lemon juice & salt.
  2. Take another nonstick pan and heat oil.
  3. Fry the fish cubes till they turn golden brown.
  4. Remove the fish cubes from oil.
  5. Add all the chopped vegetables and fry with 1 tsp of sugar for 5 mins..
  6. Add the orange sauce when vegetables become cryspy.
  7. Cook for 2-3 mins.
  8. Add crushed pepper & salt as per taste when the gravy becomes thick.
  9. Stir it well for another 2-3 mins.
  10. Serve it hot with fried rice or pulav.


Monday, 1 October 2012

Begun Baahaar

Begun Baahar is a spicy dish...Mustard paste,poppy seed paste and coconut add the flavour to the dish...

1.Begun (Brinjals): 2 large
2.Poppy seed paste: 2 tsps
3.Mustard paste: 1 tsps
4. Grated coconut: 8 tbsps
5.Tomato paste: 1 cup
6.Slitted green chillies: 4
7.Sugar: 1 tsp
8.Turmeric powder: 1 tsp
9.Salt: as per taste
10.Chopped corriender leaves: 2tsps

1.Cut each brinjal into 4 pieces through its long axis.
2.Rub with turmeric,salt and sugar.
3.Deep fry the pieces in a heavy bottomed kadai.
4.Remove the pieces when they turn light golden.
5.Add tomato paste,cook till it becomes dried.
6.Add mustard and poppy seed paste.
7.Add 6 tbsps grated coconut and slitted green chillies when oil remove from the gravy.
8.Add salt and 1 cup water.
9.Add brinjal pieces.
10.Cover with lid.
11.When gravy thickens,add 2 tbsps grated coconut and corriender leaves.
12.Serve with paratha or luchi.

Monday, 9 July 2012

Egg Paturi

Egg Paturi is a medium spicy side dish...The flavour of Mustard paste & green chilli paste is the speciality of this delicacy.

1.Boiled eggs: 6
2.Mustard oil:2 tbsp
3.Salt:as per taste
4.Turmaric powder: 1 tsp
5.Mustard paste: 1/2 cup
6.Green chilli paste: 2 tbsp
7.Green chillies: 5-6 slitted
8.Coconut paste: 1/2 cup
9.Poppy seed paste: 1 tbsp
10.Grated coconut: 2 tbsp
11.Chopped corriender leaves: 2 tsp


1.Take a microwavable bowl.
2.Grease it with mustard oil.
3.Mix all the pastes & spices in the bowl.
4.Slit the eggs slightly.
5.Set the oven in high mode for 7-8 mins & cook it.
6.Garnish with grated coconut & chopped corriender leaves.
7.Serve it with rice.

Sunday, 6 May 2012

Bengali Mutton Curry

Flavousr of mustard oil,ghee-garam masala make Bengali Mutton Curry very special.
1.Mutton: 500gm
2.Curd: 1 cup
3.Onion chopped: 2 large
4.Ginger-garlic paste: 4 tbsp
5.Cumin powder: 1 tsp
6.Corriender Powder: 1 tsp
7.Turmeric powder: 2 tbsp
8.Red chilly powder: 1 tsp
9.Salt: as per taste
10.Sugar: 2 tsp
11.Cinamon: 2 sticks(1 inch each)
12.Green cardamom: 4
13.Bay leaves: 2
14.Dried red chillies: 4
15.Green chilliy paste: 4
16.Corriender leaves: 1/2 cup
17.Mustard oil: 1 cup
18.Ghee: 2 tsp
19.Garam masala: 1 tsp

1.Heat the oil in a heavy bottomed kadai.
2.Add Cinamon,cardamom,dried red chillies,bay leaves.
3.Fry chopped onion with one tsp of sugar,till it turns golden & crispy.
4.Add ginger-garlic paste,green chilly & corriender paste,cumin,corriender,turmeric,red chilly powder.
5.Cook till oil removes from the side.
6.Add curd & mutton.
7.Cook till it becomes tender.
8.You can add little water if necessary.
9.You can use pressure cooker to make it tender.
10.When gravy becomes thick,heat the ghee in a seperate pan & add the garam masala powder.
11.Add this ghee-garam masala to the mutton.
12.Cook for another 10 min.
13.Serve it hot with Steamed rice.

Saturday, 5 May 2012

Pabda Shorshe

Pabda fish: 6-8 pieces(medium-sized)
Black mustard paste: 1/2 cup
Poppy seed paste: 1/4 cup
Kala jeera(Bengali spice) : 1/2 tsp
Turmeric powder: 2 tsp
Salt: as per taste
Mustard oil: 1/2 cup
Green chillies(slitted) : 4-6
Corriender leaves : 2 tsp

1.Clean the fishes.Dont cut into pieces.
2.Rub with turmeric powder & salt.
3.Heat oil in a pan.
4.Fry the fishes till they turn golden.
5.Remove them from the pan.
6.Add kala jeera,mustard & poppy paste with 2 cups of hot water.
7.Add green chillies.
8.When the gravy starts boiling,add fishes.
9.Cook for 10 min.Sprinkle corriender leaves.
10.Serve with rice.

Wednesday, 2 May 2012

Murg Kasundi

Kasundi is prepared from black mustard seed paste.You can get it in Bengali shop.Murg Kasundi is my own experiment..Pungent flavour of kasundi makes the preparation very tasty.

1.Chicken: 1 kg
2.Kasundi: 1 medium cup
Mustard Oil: 1/2 cup
Onion Paste: 1, large
Ginger-garlic paste: 2 tbsp
Cumin powder: 1 tsp
Corriender powder: 1 tsp
Green chilli paste: 3 tsp
Corriender leaves: 2 tsp
Sugar: 1 tsp
Salt: as per taste

Wash the chicken & drain the water thoroughly.
Heat oil in a pan/kadai.
Fry onion paste with sugar.
When it turns golden,add ginger-garlic paste,green chilli paste,cumin-corriender powder.
When oil starts removing from the side,add chicken, 2 cups of hot water & cook till it becomes tender.
You can cook in pressure cooker also.
When gravy becomes thick, add kasundi.
Cook for 10-15 mins.
You can sprinkle 1 tsp of corriender leaves.
Serve it hot with rice.

Saturday, 21 April 2012

King Prawn Korma

King Prawn Korma is a spicy gravy dish served with rice.


1.King Prawns : 6 pieces
2.Curd : 4 tbsp
3.Coconut paste : 2 tbsp
4.Onion paste/chopped : 1 large
5.Tomato paste : 1 medium
6.Ginger-garlic paste : 1 tbsp
7.Turmeric powder : 1 tsp
8.Salt : as per taste
9.Black pepper : 1 tsp
10.Red chilli powder : 3 tsp
11.Green chilli slitted : 2-3
12.cheese grated: 3 tsp
13.Coriender leaves : 2 tbsp
14.Mustard oil : 1/2 cup
15.Sugar : 2 tsp


1.Clean the prawns & rub with salt & turmeric powder.
2.Boil the prawns in 1 cup water for 5 mins.
3.Drain the water & heat oil in a frying pan.
4.Fry the prawns till they turn golden.
5.Remove the prawns from oil.
6.Fry onion with 1 tsp of sugar till it turns.
7.Add tomato,ginger-garlic paste,green chillies & all spices & cook till oil removes from the mix.
8.Add a mix of curd,cream,cheese,coconut & mustard paste with a little water & add it to the mix in frying pan.
9.Add 2 cups of hot water.
10.When the gravy starts boiling,add the prawns &cook for 10 mins.
11.Sprinkle corriender leaves.
12.Serve it with rice.

Friday, 20 April 2012

Mutton Dum Biryani(Bengali style)

Bengali Mutton Dum Biryani is cooked in different style.We add potatoes,eggs along with mutton.But we dont use Corriender leaves or mint leaves or fried onion.


1.Basmati rice : 750 gm
2.Salt : 2 tsp
3.Oil : 1 tsp
4.Mutton : 500 gm
5.Boiled eggs : 4
6.Shahi Biryani masala : 50 gm
7.Card : 1/2 cup
8.Chopped onion: 1
9.Saffron: 1 pinch ,mixed with a little lukewarm milk
10.Potato: 4 , cut into halves
11.Ghee: 1/2 cup
12.Wheat flour : 2 cups & make a dough
13.Sugar : 1 tsp
14.Kewra water/Sweet Atar: 1/2 tsp


1.Wash rice & drain the water.
2.Boil water,add rice salt & oil.
3.Cook for 5 min & drain the water.
4.Make a paste of curd & biryani mix& marinate the mutton for atleast 2 hrs.
5.Heat ghee in a frying pan.
6.Fry potatoes till it turns golden, or, you can boil it for 5 mins & then fry.
7.Remove the potatoes.
8.Fry onion with the sugar till it turns golden.
9.Add mutton mix & cook till it becomes tender.
10.Take a heavy bottom pan & coat it with ghee.
11.Make  layers of rice & mutton,boiled eggs,potatoes alternately.
12.Add salt as per taste.
13.Add saffron & kewra water/sweet atar.
14.Close the lid & pack it with the atta dough.
15.Cook it in low flame for 15 mins.
16.Serve it hot with Mutton Rezala or Mutton Kosha.

Bhapa Chingri(Baked Prawn)

Bhapa chingri(Baked prawn) is a popular bengali dish with medium spicy gravy preferably served with rice.


1.Prawn(medium sized) : 10-12 pieces
2.Coconut paste : 3 tbsp
3.Mustard paste : 4 tbsp
4.Green chillies(slitted) : 6
5.Turmeric powder : 1 tsp
6.Salt : as per taste
7.Mustard oil : 1 tbsp

Method :
1.Take a stainless steel container with a tight lid.
2.Make a paste of all ingredients with 1/2 cup of water.
3.Place the prawns along with paste in the container & close it tightly.
4.Take a heavy bottom kadai with one mug of drinking water.
5.Place the container in the kadai.
6.Heat the kadai for 15 min.
7.Remove the container from the kadai.
8.Serve with rice.

Sunday, 8 April 2012

Shahi Malai Fish

Fish(Rahu/Katla) : 8 pieces
Onion chopped: 2 large
Ginger-garlic paste: 2 tbsp
Cashew paste: 2 tbsp
Cumin & corriender powder: 1 tsp each
Turmeric powder: 2 tbsp
Red chilli powder: 2 tsp
Garam masala:1 tsp
Coconut milk(thick): 2 cups
Salt: as per taste ;    Sugar: 1 tsp
Ghee: 1/2 cup ;       Fresh cream: 3 tbsp


Clean the fish pieces & rub the pieces with turmeric powder & salt.
Heat 1/4 cup of ghee in a kadai & fry the fish pieces till they turn golden.
Remove the pieces & add rest of the ghee& heat it.
Fry the chopped onion with the sugar till it turns golden & crispy.
Add ginger-garlic paste,cumin,corriender,turmeric powder & fry till ghee removes from the mix.
Add cashew paste & cook carefully to avoid clumping of the cashew paste.
After 5 mins of cooking add coconut milk & salt.
When it starts boiling,add the fish pieces.
Cook for 10 mins.
Add fresh cream.
Cook for 5 mins.
Serveit with rice or Pulav.

Tuesday, 3 April 2012

Prawn Rava Fry


  For marination:
  Prawns(small sized): 250 gm
  Ginger-garlic paste: 1 tsp
  Turmeric: 1/2 tsp
  Cumin powder: 1tsp
  Corriender powder: 1 tsp
  Garam masala: 1/8 tsp
  Lemon juice: 1 tsp
  Salt: as per taste
  Oil: 4 tbsp

 For coating:
  Egg white : 1    
  Rava (fine variety) : 2 tbsp
  Corn flour : 1 tbsp
  Bread crumbs: 1 cup or more

  Clean & de-vain the prawns.
  Marinate with all spices & keep in fridge for at least 1/2 hr.
  Beat the egg white with corn flour.
  Dip each prawn in egg-corn flour mix & then coat the prawn with bread crumb & rava.
  Deep fry the prawns until they turn golden in colour.
serve it with Ketchup or chilli sauce or mustard sauce.

Monday, 16 January 2012

Mutton Rezala

Mutton Rezala is cooked in white gravy...Mixed flavour of ghee,curd & Indian spices like, black cardamoms,kewra water, jayitri & saffron is the speciality of this delicacy.Turmaric powder is not used,as its strong aroma masks the flavour of curd.Try this at your home!

Onion paste-one large
Ginger-garlic paste-4 tbsp
Cashew paste-2 tbsp
Crushed green cardamom-4
Crushed black cardamom-3
Cream-2 tbsp
Jayitri powder-1 tsp     
Green chillies-6,slited         
Salt-as per taste           
Red chillies-4,whole;  Sugar-1 tsp                 
Ghee-1/2 cup                 
Saffron-1/2 tsp;  
Kewra water-1tbsp

1.Marinade the meat with curd (keep 2 tbsp of curd aside),onion,ginger-garlic paste,crushed cardamoms,jayiri powder & salt.
2.Keep for 2-3 hrs.
3.Heat the ghee in a pressure cooker & fry the meat pieces without the marinade for 15 min.
4.Add the whole marinade,sugar,red chillies & bring it to boil on full flame.
5.When it starts boiling,reduce the flame,cover it & cook for one hour.
6.Stir it repeatitively & add 2 cups of  hot water.
7.Take 2 tbsp of curd & dilute it with 4 tbsp of water.
8.Close the cooker &  keep it for 9-10 whistles.
9.Check whether meat becomes tender or not.
10.Add cashew nut paste.
11Add cream & green chillies.
12.Boil the milk with saffron & add to the meat.
13.Cook for 5 min.
14.Add kewra water & cook for 5 min.
15.Serve with Rice,pulav or biryani.