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.