Friday, 29 November 2013

Lanka Bhapa Murgi (Steamed chicken with chilli pickle) served with Ghee Bhaat

Sharing the popular recipe of Oh Calcutta!!

400gm chicken boneless
For the first marinade:
Green chilli paste: 1/2 tsp
Ginger paste: 1/4 tsp
Garlic Paste: 1/4 tsp
Lemon juice: 5ml (1tsp)
Salt: 1/4 tsp

For the second marinade:
Beaten curd: 100gm
Green chilli paste: 1/2 tsp
Readymade green chilli pickle: 20gm
Coconut paste: 2tsp
Mustard paste: 1/2 tsp
Chilli pickle oil: 4tsp
Ginger paste: 1 tsp
Garlic Paste: 1/2 tsp
Lemon juice: 2ml
Flour: 1/4 tsp

4 banana leaves
Salt to taste

1. Wash and clean the chicken and cut it into thick strips
2. In a bowl, add all the ingredients of the first marinade, add the chicken. Marinate for 15 minutes.
3. Chop the chilli pickle finely.
4. In another mixing bowl, add all the ingredients of the second marinade, along with chopped chilli pickle.
5. Remove the chicken from the first marinade, squeeze out the excess liquids and place in the second marinade. Keep aside for 30 minutes.
6. Cut the banana leaves into 8 pieces of (4'X4') squares each.
7. Divide the chicken marinade into 8 portions. Place each portion of the chicken mixture on each of the squares.
8. Fold over the edges to make small parcels and steam for 15 minutes.
9. Serve hot.

What I did:
Instead of step 6, I put the marinated chicken in a closed steel container and steamed it for 45 minutes - as banana leaves were not available.

I Served it with simple Ghee-Bhaat.
Recipe of Ghee Bhaat:
Cooked steamed rice: 2 cups
Ghee (cow): 1 tbsp
Finely chopped ginger: 1/2 tsp
Salt to taste

1. Heat ghee in a pan.
2. Add chopped ginger and fry for few seconds.
3. Add rice and salt and cook for few minutes.
4. Serve hot.


Thursday, 28 November 2013

Lasooni Dahi Chicken


Garlic paste:1 tbsp
Green chilli paste:1 tsp(or more,if you like)
Chopped garlic:1 tbsp
Fenugreek(Methi) seeds:1 tsp
Refined oil:2 tbsp
Salt to taste
Sugar:1/2 tsp
Cream:1 tbsp.

Marinate the chicken with garlic paste,curd & salt.
Keep it in refrigerator for 3 hours.
Heat oil & temper with chopped garlic & methi seeds.
Remove garlic from oil when garlic turns golden.
Add chicken to the same oil & cook in low flame.
Add half cup of water,salt & fried garlic.
Cook it till the chicken becomes tender & the gravy coats the chicken pieces.
Add cream & cook for another 2-3 mins.
Serve it hot with roti or paratha.


Adraki Gobi Aloo

Refined oil:2 tbsp.
Cumin seeds:1 tsp
Hing:1/4 tsp
Green chilli:3,slitted
Ginger jullienes:2 tsp
Turmeric powder:1/2 tsp
Red chilli powder:1/2 tsp
Corriender powder?1tsp
Salt to taste
Aamchur powder:1/2 tsp

For garnishing:
Ginger jullienes:1/2 tsp
Green chilli:2,slitted

 Take the cauliflower, take out the florets wash and blanch them in lukewarm water (enough to soak the florets) with half tea spoon salt.
Drain the water out and keep them aside.

Take 2 medium size potatoes , peel the skin and slice them into eight pieces.

In a kadai take two table spoon of refined oil , heat it well and add one tsp of cumin seeds , a dash of hing and three vertically slit green chillies, two tea spoon of ginger jullienes, half a tsp of turmeric powder, coarsely ground red chillies, one tsp of coriander powder and salt to taste.

 In sim flame mix the spices for a few seconds.
Add potatoes and mix it and sauté it for around two minutes for a nice coating of the spices in mid flame.

Add the cauliflower forets, mix the whole contents well for around 3 minutes. Post this, cover the skillet , keep the flame at sim till the vegetables are soft . periodically mix the contents gently for even cooking.

 Sprinkle amchur powder ( half tsp) mix everything well.

 Garnish the dish with a little bit of ginger jullienes) and fresh green chllies.

Marathi style Bombil (Bombay duck) Chilli Dry Fry

Bombay Duck is popularly known as Bombil in Maharashtra.
It is cooked & relished across coastal regions.

Bombay Ducks:2 ,large)
Cornflour:1/4 cup
Onions (peeled & chopped or sliced):3,large
Red Tomatoes (chopped):2,large
Green Chillies(chopped):2
Garlic (finely minced):2 tsp
Fresh Ginger (peeled & grated):1 tsp
Turmeric powder:1/2 tsp
Red Chilli powder:1 tsp
Lemon juice:1 tsp
Sugar:1/2 tsp
Pepper powder:1/2 tsp
Mustard Oil:4 tbsp
Salt to taste
Chopped Coriander Leaves(optional):1 tbsp.


Clean the bombil by cutting of the heads, fins & chopping off the tails.
Drain out the water completely.
Rub fishes with salt,turmeric powder & cornflour.
Heat oil in a frying pan.
Fry fishes till they turn brown.
Remove from oil.

Reduce heat & sauté lightly ginger, garlic, green chillies  till rawness disappears for about a minute.

Then add onions & sauté till they turn soft & translucent.

Add the chopped tomatoes, chilli powder, turmeric powder,a pinch of salt, sugar & pepper powder.

cook till tomatoes turn soft & oil starts separating from the mixture.
Add fish & stir fry for about 3 mins. on high flame.
Add lemon juice & stir well.

Adjust salt to taste.
Reduce heat & then let it cook for about 5-7 mins. on low flame.
Add the chopped coriander leaves & stir once.

Serve rice.

Fish Malai Kebabs

Ingredients :
500 gm Bhetki/Aar/Basa fish fillet
 2 tablespoon gramflour
 1 teaspoon ginger- garlic paste
 1 teaspoon chilly powder
 4 tablespoon curd
 1 teaspoon white vinegar
 2 tablespoon thick cream
 A pinch of nutmeg powder
 3 green cardamoms , crushed
 Chat masala to taste
 Salt to taste

 For gurnishing:

 Dry fruits:2 tbsp
 Honey:1 tsp


Clean and wash the fish the well. Cut
into thick pieces. Apply salt and
vinegar and keep aside for 15 minutes.
Drain well. Mix together all the
ingredients and apply to the fish
pieces. Marinate for half an hour.
preheat the oven in "high" mode  for 5
minutes. Grill the fish pieces in grill
mode for 5 mins each side.Sprinkle chat
masala and garnish with dry fruits &

Wednesday, 27 November 2013

The Fiery crispy hilsa with oil and pickled steam rice

 I got this recipe shared in a food forum by a fellow member...and it's really very tasty!!!
Hilsa:2 pieces
Turmeric powder:1 tbsp
Salt to taste
Red chilli powder:1 tsp
Mustard oil:4 tbsp
Cooked steamed rice:2 medium bowls
Green chilli pickle:1 tbssp
Pickle oil:1 tsp
green chillies:3

Take two pieces of hilsa, smear them nicely with haldi,salt and red chilli powder and keep it aside for 30 minutes.
In a kadai take 4 tbsp of mustard oil, heat it real well and add the fish.
Keep the flame in medium for two minutes, then turn the fish over and keep it for another three minutes.
Your fish should be nice golden brown and very crispy.
Take it out and keep it in a plate.
Put in 3 green chillies full size in the hot oil, wait for a few seconds and take it out.
Take about one tbsp of the hot oil from the skillet and put it in a non stick pan.
Heat it well, add two bowls of rice and lower the flame.
Take one tbsp of pickle masala from your pickle jar and about one tea spoon of pickle oil, add it to the rice and in a low
flame mix it well.
The rice would be oily and nicely pickled with a lovely yellow hue.

Serve the hilsa fried fish on the bed of pickled rice and a side micro bowl of left over mustard oil from the kadai.
 TIP: The purpose of the side bowl of oil is to add it to any extra portions of rice to enhance the flavour of the rice with
hilsa essence or if you ae brave enough add more of it to your existing rice bed to enrich the flavour.

Spicy Crispy Calamari(Squid) Fry


Calamari rings(0.5cm thick):1 cup
Cumin powder:1/2 tsp
Turmeric powder:1/4 tsp
Red chilli powder:1 tsp
Ginger-garlic paste:1/4 tsp
Black pepper:1/2 tsp
Salt to taste
Egg white:2
Plain flour:1 cup
Oil:2 cups
Water:1/4 cup


Marinate calamari rings with all the ingredients.
Keep for 1 hr.
Heat oil in a pan.
Fry rings till they turn to brown & crispy.
Serve hot with tamarind sauce,

Marghi Na Farcha:A Parsi delicacy


Chicken leg piece:4
Salt to taste
Kashmiri red chilli powder:1 1/2 tablespoons
Turmeric powder:3/4 tsp
Ginger-garlic paste:1 1/2 tbsp
Fresh coriander leaves(chopped):2 tbsp
Lemon juice:2 tbsp
Bread crumbs:1 cup
Oil to deep fry 

Mix salt, red chilli powder, turmeric powder, ginger-garlic paste, coriander leaves in a bowl.
Add chicken pieces and mix well.
Add lemon juice and mix.
Set aside to marinate for at least two hours preferably in a refrigerator.
Roll the pieces in breadcrumbs so that all the pieces are well coated.
Break eggs into a bowl and whisk well with a little salt.
Heat sufficient oil in a kadai. Dip the chicken pieces, one by one, in the beaten eggs and deep fry till golden.
Drain and place on an absorbent paper.
Serve hot.

Tuesday, 26 November 2013

Nargisi Egg


Boiled egg: 4(cut into halves)
Mutton keema:1 cup
Chopped onion:1,large
Ginger-garlic paste:1 tsp
Cumin powder:1/2 tsp
Chopped chilli:1 tsp
Chopped tomato:2 tbsp
Chopped corriender leaves:1 tsp
Turmeric powder:1/2 tsp
Refined oil:2 cups
Sugar:1 tsp
Salt to taste
Egg white:1,diluted with 1 tsp of water
Cornflour:1 cup


Mix ginger-garlic powder,cumin powder,turmeric powder,salt & 1 tsp of oil with 1/4 cup of water in pressure cooker & cook till water absorbs.

Heat 2 tsp of oil in pan & fry onion,chilli,tomato for 5 mins.
Add keema & cook for 5 mins.
Cool the keema mix.
Take the keema mix in a mixer & make a fine paste.
Coat the egg halves with keema paste.
Dip into egg white.
Rub with cornflour.
Heat oil in a kadai.
Deep fry the eggs till they turn golden.
Serve with salad & ketchup.

Monday, 25 November 2013

Crunchy Eggs


Boiled eggs:4(cut into halves)
Cornflour:1/2 cup
Saffola Masala Oats-veggie twist:1/2 cup(it contains many dried veggies & spices!!)
Oil:for deep frying

Dip the white part of the boiled egg in beaten egg.
Rub with cornflour.
Dip again in beaten egg.
Rubb with oats.
Heat oil.
Fry both sides of egg till it becomes crunchy!!
Serve with ketchup. :)

Sunday, 24 November 2013

Bhatiali Ilish

I got this recipe from Sudipa's Rannaghar 2010. This recipe is originally used by boatmen of Ganges near Murshidabad.The uniqueness is they use onion in this dish!...But they dont chop onion coarsely to avoid its strong aroma.Practically all parts of hilsa can be used in this recipe.The thin gravy is rich in light aroma of whole red chilly & onion.
   Enjoy your holiday lunch with Bhatialy Ilish!

Hilsa Fish: 4 large pieces
Dried Whole Red Chilli: 10 (not to be broken)
Two Large Onions chopped into 12-16 pieces
Mustard Oil: 1/2 cup
Fried Hilsa's Oil: 2 tbsp
Chopped Green Chilli:6-7
Salt: to taste

Rub hilsa pieces with salt and turmeric and keep for 15 min.
Heat fried hilsa's oil in a pan.
Add whole red chillies & onion & cook for only 5 mins so that flavour of whole chillies is added & strong aroma of onion does not interefere with that of hilsa.
Remove chillies & onion.
Add 1/4 cup of mustard oil.

Saute the fish for 5 mins.
Add 3 cups of water & chopped chillies,turmeric powder & salt.
When the gravy starts boiling add fried whole red chillies & onion.
Cook another 2-3 mins.
Remove from flame.
Serve it with plain rice.


Chhana Koraishutir Chop(Paneer-Peas Pakora)

1 cup paneer (freshly prepared and water thoroughly removed)
3/4 cup boiled green peas paste
1 tsp green chilli paste
3 tsp corn flour
4 tsp flour
1.5 tsp ginger paste
2 tsp whole fennel
bread crumbs as required
1 bay leaf
Refined Oil for frying
salt and sugar - as per taste


Add 1/2 tsp green chilli paste, flour, salt, sugar to paneer
Knead well and make a soft dough
In a pan, heat oil (as required), add the fennel and bay leaf
Add the ginger paste and saute
Add green peas, remaining chilli paste and chopped coriander. Mix well and cook till oil removes from sides.
Add this mix to paneer dough and make small balls
make a thin paste of corn flour with water
Dip the balls into it and rub with bread crumbs
Heat oil in another pan and fry the balls till they turn golden brown
Remove and serve with tomato ketch up


Thursday, 21 November 2013

Trivandrum Fried Chicken(TFC)

Chicken leg piece:6
Egg(beaten with 1/4 cup water)
Rice flour:1 cup
Oil for deep frying

Ground corriender:1 tbsp
Chilli powder:1 tsp
Turmeric powder:1 tsp
Garlic 1 tsp
Lime juice:1 tbsp
Salt to taste

Dry the leg pieces with paper towel.
Marinade with all ingredients.
Keep in the refrigerator for at least 3 hours,or,
Boil water in the bottom of a steamer & place the chicken pieces in the top of the steamer & steam for 5-8 mins.
Place the beaten egg mixture & rice flower in  shallow bowls.
Dip the chicken pieces in egg & then coat withthe flour.
Deep fry the pieces in medium heat till they become crispy & golden.

But,I wanted to avoid deep frying...
So,I used 1 cup of boneless chicken strips instead of drumsticks...
It took only 3 tbsp of oil for frying!!


Purple Rain


Black grape juice:2 cups
Lemon juice:2 tsp
Sugar powder:4 tbsp
Vanilla Icecream:4 tsp
Chilled soda:1cup
Crushed ice:2 tbsp.


Mix grape juice,lemon juice,sugar & ice cream in a pan & refrigerate for 2 hrs.
After that add soda to this mixture  & mix it well.
Serve with crushed ice.

Semiya Kesari

I didnt use food colour..Instead of that I used more sugar & caramelaised it to bring the brownish-orange colour :)


Semiya/Vermicelli - 1 cup
Sugar - 1 cup (or as per taste)
Hot water - 1 cup
Cashew nuts - 10
Raisins - 12
Green cardamom powder - 2 pinches
Saffron:1/4 tsp
Ghee - 2 tsp.

Heat 1 tsp. of ghee and roast the cashews and raisins. Remove the nuts and raisins.
In the same pan, roast the semiya till it changes to golden colour.
Mix saffron to the hot water.
Now pour the hot water & stir.

When the water dries up (The semiya is cooked at this stage), add sugar & stir continuously.
When the semiya becomes thick sugar becomes caramelised (look for the thready consistency) add roasted cashews, raisins, cardamom powder and the remaining 1 tsp. of ghee and mix well.

When the semiya starts to leave the sides of the pan, remove from heat.
Serve warm with vanilla ice cream.

Wednesday, 20 November 2013

Adraki Murgh

A Sanjeev Kapoor's recipe...


Ginger 2 inches

Chicken 750 grams

Ginger paste 2 tablespoons

Black pepper powder 1/2 teaspoon

Turmeric powder 1/2 teaspoon

Juice of 1 lemon 

Salt to taste 

Oil 2-3 tablespoons

Onions 4 medium

Cumin seeds 1 tablespoon

Tomatoes 2 medium

Green chillies 3

Coriander powder 1/2 tablespoon

Red chilli powder  1/2 teaspoon

Cumin powder 1/2 teaspoon

Fresh coriander leaves 1 tablespoon + for garnishing


Place chicken pieces in a bowl, add ginger paste, black pepper powder, turmeric powder and lemon juice and mix well.
Add salt, mix. Set aside to marinate for half an hour.
Heat oil in a kadai. Chop onions finely.
When the oil is hot enough add cumin seeds and when they begin to change colour, add onions and sauté till lightly coloured.
Chop tomatoes finely.
Add marinated chicken to the kadai and sauté well.Cut ginger into thin strips. Cut green chillies into diagonal slices and add to the chicken.
Add coriander powder, red chilli powder, cumin powder and continue to sauté for 3-4 minutes.

Add tomatoes and 1 tbsp chopped coriander leaves.

Add ginger strips and cook till the chicken is done.
Transfer into a serving bowl, garnish with remaining coriander leaves and serve hot.


Thursday, 7 November 2013

Lasooni Dahi Chicken


Garlic paste:1 tbsp
Green chilli paste:1 tsp(or more,if you

Chopped garlic:1 tbsp
Fenugreek(Methi) seeds:1 tsp
Refined oil:2 tbsp
Salt to taste
Sugar:1/2 tsp
Cream:1 tbsp.


Marinate the chicken with garlic
paste,curd & salt.
Keep it in refrigerator for 3 hours.
Heat oil & temper with chopped garlic &
methi seeds.
Remove garlic from oil when garlic turns
Add chicken to the same oil & cook in
low flame.
Add half cup of water,salt & fried
Cook it till the chicken becomes tender
& the gravy coats the chicken pieces.
Add cream & cook for another 2-3 mins.
Serve it hot with roti or paratha.

Monday, 4 November 2013

Tilottama Ilish


Ilish:4-5 pieces
Mustard oil:1/2 cup
Roasted(dry) sesame powder:2 tbsp
Grated coconut:3 tbsp
Green chilli:3
Turmeric powder:1 tsp
Salt to taste


Make a smooth paste of sesame,coconut & chillies with water.
Rub the fish pieces with turmeric & salt.
Heat oil in a pan.
Saute fish pieces for 2-3 mins.
Remove the fish pieces from oil.
Add the coconut-chilli-sesame paste to the same oil.
Add turmeric & salt.
Cook till oil removes from sides.
Add 2 cups of water.
Add fish pieces when gravy starts boiling.
Cook for another 5 mins.
Serve hot with steamed rice.

Sunday, 3 November 2013

Himachali Tawa Murgh


Bay leaf:1
Green cardamom:1
Black cardamom:1
Cinnamon:1 inch
Cumin seeds:1 tsp
Whole black peppercorns:1 & 1/2 tsp
Hung yoghurt/curd/dahi:1 cup
Lemon juice:1/2 tsp
Whole kashmiri chillies:2-3
Chopped corriender leaves:2-3 tbsp
Salt to taste

Coarsely ground the bay leaf along with the the green cardamom, cloves, cinnamon stick, cumin seeds and the black peppercorns.
Marinate the chicken in salt,hung yoghurt, cream, lime juice  and the powdered masala.
Heat oil in a pan & add the marinated pieces of chicken without the marinade & fry both sides till they turn brown.
Add a little water to the marinade and stir the mixture and add it to the chicken.
Cover and cook till done.
Heat a little oil in a separate pan and add whole red chillies and 1 tsp chopped coriander leaves to the oil & temper for 2-3 mins.
Pour it over the chicken.
Garnish with remaining corriender leaves & serve with Roti or Paratha.


Friday, 1 November 2013

Nolen Gurer Milkcake


Milk:250 ml
Lemon juice:1 tbsp
Nolen gur(date molasses): 1 cup or as required
Ghee:2 tbsp 



Bring the milk to a boil in a large thick-bottomed non-stick kadai on high heat.
Add lemon juice and gur, and continue to cook, stirring continuously till the milk becomes grainy and begins to thicken.
Check the sweetness level,add some gur if required.
Add the ghee mix well and continue to cook till the mixture begins to leave the sides of the kadai.

Transfer the mixture to a greased dish and cover it.
Set aside for four to five hours.
Turn the milk cake out onto a serving dish, cut into pieces and serve.