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 !

Thursday, 4 December 2014

Easy and quick fluffy French Toasts

3 eggs
2 tbsp Full cream(optional,but try this!! It creats magic!!)
1/4 cup full cream milk
2 tbsp finely chopped onion
1 tsp finely chopped green chili
Few drops juice of ginger-garlic
4-5 slices bread(I used multigrain bread slices)
1 tsp honey or powdered sugar(optional)
1 cup refined oil+ 2 tbsp butter for frying

Beat egg,full cream,milk,onion,chili,ginger-garlic juice in a shallow dish. 

Stir it thoroughly to make a smooth frothy batter.

Heat oil and butter mixture in a nonstick pan.

Dip bread in the batter to coat both sides evenly-dont take too much time as bread will be too soft to fry!!

Fry bread slices on the pan on medium heat until browned and crispy on both sides.

Serve hot with honey or sprinkle some powdered sugar if you like!!

Wednesday, 3 December 2014

Chicken Reshmi butter masala

Sharing a popular Bengali marriage special recipe:
Got this recipe from a TV show of Rongon Neogi, Catering Technologist & popular Food Columnist cum Food Stylist / Food Designer...He didnt mentioned the quantity of the ingredients...I adjusted the quantity according to my taste :)

Chicken(boneless):1 kg,cut into 2 inches cubes
Butter(Melted):1/2 cup
Refined oil:3-4 tbsp
Salt to taste
Sugar:1 tbsp
Refined flour:1 tbsp
Kashmiri mirchi powder:2 tsp
Cream:4-5 tbsp
Tomato puree:1,large 
Garam masala powder:1/2 tsp
Black pepper powder:1 tsp
Onion paste:2 tbsp
Ginger paste:1.5 tbsp
Garlic paste:1 tbsp
Cashew paste:2-3 tbsp
Meetha attar:Few drops
Hot water:1 cup

Step 1:
Marinate the chicken with:
2 tbsp of Cream,few pinches of salt,1/2 tbsp of sugar,1 tbsp of onion,1 tbsp of ginger-garlic paste,1/4 tsp of garam masala 

powder,fewdrops of misti attr,chicken,refined flourand a beaten egg.

Keep it for at least half an hour.

Preheat the microwave oven at 180 degree.

Brush the chicken pieces with the melted butter.

Roast the marinated chicken pieces by turning the sides till they are done.

Step 2:
Heat oil and remaining butter.

Add cashew paste,ginger paste,tomato puree,kashmiri mirch powder and black pepper powder.

Cook till the rawness is gone and oil seperates from the sides.

Add the hot waterand cook till the gravy starts boiling.

Add the chicken pieces.

Cook for another 4-5 minutes.

Add the remaining cream,stir it well.

Remove from the flame.

Add the remaining garam masala powder.

Serve it hot with paratha or naan.

Saturday, 29 November 2014

Chingrir Kalia (Spicy Bengali Style Prawn Curry)

King prawns:9-10 pieces
Potato:1,large,cut into 6-8 pieces
Mustard oil:5-6 tbsp
Ghee:1 tsp
Tomato paste:1,large
Onion patse:1,large
Salt as per taste
Sugar:1 tsp
Turmeric Powder
Cumin-coriander powder:1/2 tsp
Whole red chili:1
Kashmiri red chili powder:1/2 tsp
Red Chili Powder:1/2-1 tsp
Warm water:1/2 cup
Bay leaves:2
Garam masala(Cinnamon.clove,green cardamom) Powder:1/2 tsp
Black Cardamom:1,crushed
Green Cardamom:1,crushed
Cinnamon:1 stick
Ginger-Garlic Paste:1 tsp
Hot water:1.5 cup

Clean and devein the prawns.

Dilute of few pinches of salt,turmeric and garam masala,1 tsp of oil into 1/2 cup of water.

Steam the prawn pieces in that water for 5-6 minutes.

Drain the water.

Heat oil in a pan over medium flame.

Fry the potato pieces till they turn golden yellow.

Remove the potato pieces and temper the remaining oil with bay leaves,whole red chili & whole garam masala.

Saute the onion & tomato paste till oil seperates.

Add ginger garlic paste & cumin-coriander powder,turmeric,red chili powders(both).

Stir to mix well and cook for few minutes.

Add the prawns and potato pieces and mix them  in medium flame.

Add hot water,check the seasoning,stir well so that the gravy doesn't stick to the bottom of the pan.

Cook till the gravy thickens and potato pieces are boiled.

Add the ghee & garam masala powder,stir it well.

Remove from the flame.

Serve hot with steamed rice.

Wednesday, 26 November 2014

Chettinad Chicken Curry

Winter is here!! It's time to cook and eat spicy and delicious dishes!!
Chettinad cuisine is spicy, aromatic and contains the liberal use of oil. Popular spices used are peppercorn, cinnamon, bay leaves, cardamom, nutmeg, green and red chilies, coriander, cumin, curry leaves, star anise etc.
Here I'm sharing my friend Indrani's awesome spicy and aromatic recipe of
Chettinad Chicken Curry-A must try!!


 6-8 Chicken drumsticks

 4-5 tbsp refined oil 

 salt to taste

 8-10 curry leaves for tempering

 a pinch of hing or asafoetida

 1 medium  onion finely chopped/grated/paste 

 1 large tomato finely chopped or grated.

 1 tsp red chilli powder

 1/2 tsp turmeric powder

 1 tsp sambar masala(I used Everest's Sambar masala)

 1/4 cup warm water

 1-2 tbsp Lemon or lime juice

 To garnish some broken cashew nuts 

 For the Dry Roasted Masala you will need :

 1/4 cup of grated coconut(if not available,you can use Maggi's coconut powder)

 1/2 star anise(some people use fennel seeds-in that case use 1/2 tsp of fennel seeds.I used star anise)

 1 tsp cumin seeds

 1 tsp coriander seeds

 3-4 black peppercorns

 2-3 dry red chillies, or as per your taste

 12-15 curry leaves

 3-4 green cardamom pods

 2-3 cloves

 1 medium cinnamon stick

 1 small ginger roughly chopped

 10-12 cloves of garlic

 10-12 cashew nuts.

 2-3 tablespoon cooking oil to make a paste.

 Dry roast all ingredients in a frying pan above and make a paste. 


Take your chicken pieces in a bowl and make slits on the flesh with a sharp knife. Rub your chicken pieces with oil and salt. 

Add the ground masala blend and rub all over your chicken pieces, marinate and keep aside at least for an hour.

Heat oil on high in a thick bottomed vessel. Turn down heat to medium and quickly add curry leaves and a pinch of hing. 

As the curry leaves splatters add the chopped/grated onion. 

Once onion start to soften and change colour to golden add the marinated meat along with any leftover marinade. 

Cook for 2-3 minutes add red chilli powder, turmeric powder, sambhar masala and cook until the masalas are cooked and fragrant.

Add chopped or grated tomato. Mix well with the chicken and the masalas. 

Stir and cook well at least for 2-3 mins and cover on medium flame. 

Cook till the oil and masala has separated and the chicken is almost cooked through. 

Add a little warm water, depending on the consistency of the gravy you want. The gravy should be thick, semi dry and not too runny.

Check the seasoning of salt as desired. Cover and cook for 5 mins or until the chicken is cooked .

Garnish with some broken cashews and few fried curry leaves.

Finish off with a squeeze of lemon or lime juice.

Serve it hot!

Thursday, 13 November 2014

Teekha Murgh

Got this recipe from
We enjoyed this sharp fiery and flavoured chicken dish with paratha

4 tbsp mustard oil

1 tsp nigella seeds

1 tsp fennel seeds (saunf)

2 Tbsp garlic, chopped

3 large onion, chopped

3 tomatoes, chopped (make 1 Tbsp tomato paste from them)

1 tsp ginger, chopped

2-3 green chillies

2 Tbsp curry leaves(8-10)

1 kg chicken,(I used medium curry cut pieces)

1 Tbsp red chilli powder(I used Everest's Teekhalal)

1 tsp black pepper, crushed

1 tsp cumin powder, dry roasted

Salt to taste

1 pinch black salt

1 tbsp finely chopped fresh coriander

1 tsp finely chopped mint


Heat mustard oil. Add nigella seeds and fennel seeds. Once they release flavor, add chopped garlic. Saute for a while.

Add the chopped onion, tomato, ginger and green chillies. Stir fry until the onion turns brownish. 

Meanwhile, fry curry leaves and crush them. 

Add the chicken pieces, tomato paste and stir for a while. 

Add the other dry spices and mix well.

Cook on a low flame, with a lid on top for about 10 minutes until the clear juice seperates from the chicken-please don't add water!

Add the crushed curry leaves and mix well. 

Serve the dish garnished with fresh coriander and mint. 

Sunday, 9 November 2014

Easy and tasty Chili Chicken:

350 gm boneless(or,with bone) chicken, diced
1 tbsp corn flour
1/2 tsp garlic paste
1/2 tsp ginger paste
Salt to taste
Black pepper powder:few pinches
Oil for deep frying
2 cups onions,finely sliced
2 cups capsicum slices
2 tsp green chilies, thickly sliced (remove seeds if too hot)
1 tbsp soy sauce (adjust according to strength)
2 tbsp vinegar
2 tbsp tomato ketchup
Green chilies, slit, for garnish 

Mix together the chicken,cornflour, garlic and ginger paste,salt,black pepper powder and enough water so that the chicken 

pieces are'coated' with the batter. Leave this for about 1/2 an hour.

Heat the oil and deep-fry the chicken pieces with marinade just coating the pieces over high heat to begin with and then 

lower the heat till chicken is cooked through. Drain on absorbent paper.

Heat 1-2 tbsp of the oil in the same wok, add onion & capsicum and stir-fry over high heat till they are translucent.

Add the remaining marinade,cook onion and capsicum in the marinade for 5 minutes.

Add the green chilies and stir a few times, add the remaining salt, soy sauce, vinegar,tomato ketchup and the deep fried chicken.

Mix well,cook for 5-10 minutes and serve garnished with the green chillies. 

Monday, 3 November 2014

Pabdar Tel Jhaal
Pabda fish:4-5
Few pinches of salt.
Mustard oil for frying the fish(approx 1/2 cup)
1 tsp  turmeric powder
1 tsp red chili powder
2-3 green chilies, slitted
1 whole red chili
Salt as per taste
2 cloves of garlic,chopped
1/2 tsp panch phoran(Bengali five spices)

Clean the fish and if it’s large then cut it into half, otherwise let the small fish remain as it.

Marinate the fish with turmeric powder and salt.

Heat oil,fry the fishes.

Fry them well till they become golden.

Remove the fishes from the oil.

Temper the remaining oil with panch phoran,garlic and chilies.

Take a cup or little more water.

Mix turmeric,salt and red chili powder into the water.

Add it to the oil.

Add the fishes when the gravy starts boiling.

Cook for 5 minutes.

Remove from the flame.

Serve it with hot steamed rice.

Thursday, 30 October 2014

Teel Dhyarosh(Okra cooked in sesame paste):

White sesame paste:1 cup(in 1/4 cup water)
White sesame seeds(dry roasted):1/2 tsp
Green chili paste:2
Whole green chili:2,slitted
Bengali five spices(panch phoran):1/4 tsp
Mustard oil:3 tbsp
Salt to taste

Clean,wash and cut okras into small pieces.

Heat oil and temper with panch phoran and green chilies.

Fry okra pieces with pinches of salt.

Add the sesame and green chili paste when okra becomes soft.

Cook till the paste coats the okra pieces nicely.

Remove from the flame.

Garnish with dry roasted sesame seeds.

Serve hot with roti or chapati. 

Sunday, 19 October 2014

Red Lentil Fritters In Gravy (Musur daal er borar jhaal):

Sharing my mom's recipe!
For Bora:
Red lentil:1 cup,soaked in water overnight) (for 6-8 bora/fritters)
garlic paste:1/2 tsp
Green chili paste:1/4 tsp
Salt to taste
Dry roasted cumin powder:1 tsp
Coriander leaves,finely chopped:1 tbsp
Mustard oil:1/2 cup or little more

For the gravy:
Potato:2,medium,cut them longitudinally
Tomato paste:1,small
Ginger-garlic paste:1 tsp
Red chili paste:1/2 tsp or as per your taste
Turmeric:1/2 tsp or little more
Whole Garam masala(cinnamon+green cardamom+Clove):Each 1
Bay leaf:1

Soak the daal in adequate water overnight.

Drain the water.

Make a paste of the daal in a mixer with salt-dont make it too smooth.

Add grated onion,garlic paste,dry roasted cumin powder and finely chopped coriander leaves to the daal paste;make a batter by 

stirring it continuously.

Heat oil in a pan and fry medium sized boras(approx 6-8 pieces) till they become crispy and light brown in colour.

Drain the oil and keep them aside.

Temper the remaining oil with whole garam masala and the bay leaf.

Fry the potato pieces till they turn golden.

Remove from the oil.

Fry the onion slices till they become transparent.

Add the tomato,ginger-garlic paste and saute till the water evaporates.

Add turmeric,salt and red chili paste and 2 cups of water.

Add the potato pieces when the gravy starts boiling.

Add the boras when potato becomes soft.

Simmer for another 5-6 minutes.

Remove from the flame.

Serve with hot steamed rice.

Thursday, 9 October 2014

Butter Chicken

Sanjeev Kapoor's recipe

Boneless chicken cut into 1½ inch pieces:400-500 grams or,
Chicken on bone cut into 4-5 pieces
Butter: 2 tablespoons
Kashmiri red chilli powder: 1 teaspoon
Lemon juice: 1 tablespoon
Salt to taste
Marinade Thick yogurt: 1/2 cup
Ginger paste: 2 teaspoons
Garlic paste: 2 teaspoons
Red chilli powder: 1/2 teaspoon
Garam masala powder: 1/2 teaspoon
Salt to taste
Mustard oil: 2 teaspoons

Makhani gravy: 
Tomato roughly chopped:3-4,medium
Butter: 4 tablespoons
Green cardamoms: 4 
Mace 1 Tsp
Ginger paste: 1 teaspoon
Garlic paste: 1 teaspoon
Salt to taste
Red chilli powder (deghi mirch): 1 teaspoon
Dried fenugreek leaves (kasoori methi) roasted and crushed:1/4 teaspoon
Honey: 1 tablespoon
Fresh cream: 3 1/2 tablespoons 


Prick the bonelewss chicken pieces all over with a fork or give shirp cut to chicken on bone. 

Place them in a large bowl and add the salt, red chilli powder and lemon juice and mix well. 

Cover the bowl with a lid and set aside to marinate for thirty minutes in a refrigerator.  

For the marinade, mix together yogurt, ginger paste, garlic paste, chilli powder, salt and garam masala powder. 

Add the mustard oil and mix. 

Add the chicken and mix well so that all the chicken pieces are well coated with the marinade. 

Cover the bowl with lid and place it in the refrigerator to marinate for about two hours. 

For the gravy puree the tomatoes till smooth. 

Heat two tablespoon butter in a deep non stick pan on low heat. 

Add the green cardamoms and mace and cook till fragrant. 

Add the ginger paste and garlic paste and sauté for a minute.  

Add the pureed tomatoes, salt, red chilli powder and cook, stirring occasionally, for fifteen to twenty minutes. 

Open the lid and lightly grease the platform. Keep the chicken pieces, cover with the lid and cook till the chicken pieces 

are done.  

Add the roasted and crushed kasuri methi to the gravy and mix. 

Add the remaining butter and cook for a few minutes. Add the honey and cream and mix well.  

Cook for two minutes more. Add the chicken pieces and cook for three minutes. 

Serve hot with naan or paratha. 

Sunday, 28 September 2014

Zafrani Ilish(Saffron flavoured Hilsa)

Hilsa pices:4
Beaten curd:100gm
Saffron threads:1/2 tsp diluted in 1/2 cup of warm milk
Onion paste:2,medium
Turmeric powder:few pinches
Garlic paste:4 pods
Charmagaz seeds(Melon seeds) paste:2 tbsp
Poppy seeds paste:1 tbsp
Shah jeera:1/2 tsp
White pepper powder:1/2 tsp
Black pepper powder:1/2 tsp
Whole garam masala (cinnamon,cloves,cardamom):each 2
Green chili,slitted:4
Salt & sugar as per taste
Ghee:1/4 cup

Smear the fish pieces with salt and sugar.

Heat ghee and fry the fish pieces till they turn golden brown.

Keep them aside.

Temper the remaining ghee with shah jeera and whole garam masala.

Add onion-garlic paste and green chili and cook till ghee seperates from the sides.

Add charmagaz & poppy seeds paste,cook for few minutes.

Add beaten curd,both pepper powder with 2-3 teaspoons of water, salt and sugar.

Add saffron milk and cook for another 2-3 minutes.

Serve hot with steamed rice or polao.

Paneer Rezala

400gm paneer-cubed 

4 tsp onion paste 

1 tsp ginger paste 

3-4 brown/black cardamom 

1/2 tsp white pepper powder 

1 tbsp poppy seed paste 

2 tbsp cashew paste,diluted in 1/2 cup milk 

100 gm(approx 1/2 cup) beaten curd  

1/2 cup cream 

1 cup ghee+1 tbsp

Few drops kewra water or rose water 

Salt to taste


Heat ghee in a pan ,cut paneer into large cubes and then fry them till they turn light golden.

Keep them aside.

Temper the remaining ghee with the cardamoms.
Add the beaten curd,cashew paste,poppy seed paste, ginger paste and salt and cook in low flame. 

Then add white pepper and 1 cup of water, or enough to make a thick gravy. 

Add paneer Simmer for a while. 

Add cream,kewra jal and  blend well. 

Remove from the flame and cover with a lid.

Serve with paratha or naan. 

Sunday, 14 September 2014

Doi-Ilish 2(Fish Cooked in Yogurt Sauce)

I have shared a recipe of Doi Ilish few weeks back from a friend's kitchen.
Here is another awesome recipe of the same from another friend cum didi who has excelled in culinary art!
Please try this recipe and you will love it!

• Hilsa: One, cut into steaks of desirable thickness (8-10)
• Curd/ Yogurt: 3 cups, well beaten and creamy
• Ginger paste: 3 heaped tablespoon
• Salt to taste
• Cardamom, Cloves and Cinnamon: 1 ½ tbs
• Whole red chilli: 2-3
• Raisins: ½ cup, soaked in sugar water
• Ghee: 2 tbs
• Salt: to taste
• Caramelized onions (optional)


Marinade the fish in half the yogurt, ginger juice and salt for about an hour.

In a heavy bottomed pan, heat ghee and add the whole hot spices and the whole red chilies to it.

When they crackle, bring down the heat to a minimum and add the fish with the marinade; add the raisins.

Let the steaks simmer on low heat approximately 6-7 minutes on both sides, turn the heat down to the lowest possible degree and add the rest of the yogurt, beaten to a smooth creamy consistency. 

Remove from heat in the next two minutes.

Garnish with caramelized onions if you must.

Serve with Polao or 'Ghee Bhaat' !

Saturday, 13 September 2014

Zafrani Paneer Kofta Curry

For the Koftas:
Paneer – 1 cup, crumbled
Potatoes – 1 cup, boiled, peeled and mashed
Chana Powder(Besan) – 1 tblsp, roasted
Cornflour – 1 tblsp
Salt to taste
Chaat Masala – 1/2 tsp
Cashew Nut Powder – 1 tblsp
White Pepper Powder – 1/2 tsp
Oil to deep fry

For the Gravy:
Oil – 2 tblsp
Cumin Seeds – 1/2 tsp
Green Chillies – 1/2 tsp, chopped
Ginger Garlic Paste – 1 tbsp
Tomato Puree – 2 tblsp
Tomato Sauce – 1 tblsp
Water – 3 cups
Saffron (Zafran) – 1/2 tsp, dissolved in 1 tblsp warm milk (I made a dry roast of the saffron before dissolving it in warm milk)
Cream – 1/2 cup, to garnish
Kofta Masala Mix – 1 1/2 tsp

To make kofta masala, mix together, 1/2 tsp red chilli powder, 1/4 tsp cumin powder, 1/4 tsp turmeric powder, 1/4 tsp    garam masala and 1/2 tsp shahi paneer masala (I used Eastern's shahi paneer masala).

Put the paneer in a bowl along with the rest of the kofta ingredients.

Knead to form a firm mixture and divide into flat(1 cm diameter) koftas/balls.

Heat the oil in a frying pan and deep-fry the koftas until they turn golden brown.

Remove and transfer to a serving dish.

Heat the oil in a kadai.

Add cumin seeds, green chillies, ginger-garlic paste and saute till it begins to change colour.

Add the onion paste and saute until it browns.

Add the tomato puree and tomato sauce.

Season with kofta masala mix.

Add water. Bring it to a boil and let it simmer for 2 minutes.

Stir in the saffron and cream.

Pour over the koftas, garnish with a swirl of cream.

Cook for another 2 to 3 minutes.

Serve hot with parathas.

Wednesday, 3 September 2014

Narkel Posto Diye Ilish(Hilsa fish curry cooked in coconut-poppy seeds paste)

Sharing my Mom's recipe of Narkel Posto Diye Ilish(Hilsa fish curry cooked in coconut-poppy seeds paste):
Hilsa/Ilish:4-5 piece
Freshly grated coconut paste:4 tbsp(please do not use coconut milk or powder)
Poppy seeds paste:2 tbsp
Green chili:4-5,slitted
Nigella seeds:1/2 tsp
Turmeric powder:1/2 tsp
Salt to taste
Mustard oil:5 tbsp
Hot water:1 cup


Clean and wash the hilsa pieces and smear with a dash of turmeric & salt.

Keep it for 5 minutes.

Make a paste of freshly grated coconut and poppy seeds.

Heat 3 tbsp of oil in a pan/wok.

Fry the hilsa pieces till they become golden.

Remove them from the pan.

Add another tbsp of oil to the remaining oil and heat it for few seconds.

Temper with nigella seeds and slitted green chilies.

Remove the chilies when they start changing the colour.

Add coconut-poppy seeds paste.

Cook it by stirring it continuously for 4-5 minutes.

Add a cup of hot water when the nice aroma of coconut-poppy seeds paste comes out.

Stir it well.

Add the hilsa pieces and chilies when the gravy starts boiling.

Cook for another 3-4 minutes.

Add a tbsp of oil,stir it again and remove it from the flame.

Serve it hot with steamed rice.

Wednesday, 20 August 2014

Goalondo Chicken Curry

Sharing an authentic recipe of Bangladesh with you!I got this recipe from Purna di.
Goalundo Ghat is a small town in Dhaka Division, Bangladesh, South Asia.
The “Goalondo-Narayanganj” was an overnight journey by steamer during British period and the Muslim Boatman’s used to prepare 

this basic chicken curry for their need which was somehow got popularized between the travellers also and now it’s a popular 

recipe of Bengali cuisine .
The main key ingredients are fresh chicken(frozen one cant do the justice!) along with lots of roughly chopped onion,hot red 

chilies and freshly chopped ginger & garlic!
I will suggest not to use ginger-garlic paste!
Many online foodblogs claimed that shrimp paste is a must for this dish.
But my personal view is that it was difficult for those poor boatmen to procure that complicated method of cooking with 

limited accessibility of raw materials during that much hectic journey!
So go ahead with this simple yet delicious recipe to give a treat to your taste buds and enjoy a very unique rustic and sharp flavour of this chicken curry! 
 Chicken: 600-750 gram
 Onions: 6-7 coarsely chopped
 Garlic: coarsely chopped: 3 tbsp
 Ginger: coarsely chopped 2 tbsp
 1 tsp turmeric
 Red chillies: roughly chopped-please do not use chili powder
 Salt to taste
 Mustard oil: 3 tbsp

  Marinate the chicken with all of the above for about 30 minutes; put it in a pan, sauté for  about five minutes,  and then cook on low heat, covered!
 Please do not add water or any souring agent like tomato/curd/vinegar
 Serve it with hot steamed rice!

Tuesday, 12 August 2014

Daliya Upma (Wheat poridge cooked with mixed veggies):Diabetic friendly

Start your day with a healthy breakfast!
Daliya(wheat poridge):1 cup
Moong dal(Yellow lentil):1 cup,soaked in water and drained after 5 mins
Soya granules:10-12,soaked in water
Yellow and green bell papers,chopped:1 cup
Green peas:1/2 cup
Cauliflower,chopped:1/2 cup
Curry leaves:10-15,or little more
Green chilies,chopped:1-2
Black mustard seeds:1/2 tsp
Cumin seeds:2 pinches
Refined oil:1 tbsp
Ghee/clarified butter:1/2 tsp(optional)
Turmeric powder,red chili powder,coriander powder,asafoetida:each 1 pinch

Heat oil in a pressure cooker.
Temper with mustard seeds & curry leaves.
Add cumin seeds when aroma of mustard seeds & curry leaves releases.
Fry all veggies for 2-3 mins.
Add daliya & moong dal & fry for another 5 mins.
Meanwhile add all spices and cook for another 3-4 mins.
Add 2 cups of water,stir it well.
Close the lid of the cooker & cook for 3-4 whistles.
Stop the flame.
Wait for few mins.
Open the lid & add the ghee.
Serve it hot.

Saturday, 9 August 2014

Mutton Kasha

Beaten curd:4 tbsp
Mustard oil:3 tbsp
Bay leaves:2
Onion:3,large,finely chopped-do not make paste or grate it
Ginger-garlic paste:1 tbsp
Kashmiri red chili powder:1 tbsp or little more
Turmeric:1 tsp
Cumin powder:1 tsp
Shahi garam masala:1 tbsp.
Tamarind paste:1 tsp
Hot water:1 cup


Marinate the mutton  with four table spoons of curd and salt to taste. 

Keep it marinated for at least 2 hours or keep it overnight in the refrigerator to get a better result.

In a heavy bottomed pan (kadai), take three tbsp of mustard oil and heat it well. 

Add two bay leaves, and finely chopped onions, and one tbsp of ginger garlic paste . 

Reduce the heat to medium and let the onions and ginger garlic paste cook well till they change colour and release oil. 

Add the mutton along with the curd, raise the flame to high and stir the mutton well for around three to four minutes. 

Stir it well and frequently else the bottom of the pan may get burnt.

Add one tbsp of kashmiri red chilly powder, one tbsp of freshly ground garam masala powder and one tsp each of cumin powder and turmeric powder. 

Mix well at mid flame and stir it for another one minute. 

Then lower the flame and let  cook for 20 minutes. You need to stir the mix at regular intervals. 

Add one tsp of tamarind paste and mix it well. 

Add one small cup of water or till the mutton is submerged, cover the pan and lower the sim. Wait till the mutton has softened. 

At this stage if you feel the meat is not softening enough, put it in pressure cook for five minutes or two whistles. 

Cook till the onion and garlic paste along with the oil coat the meat well. 

Served with parathas, loochis or rotis.

Thursday, 7 August 2014

Dimer Bhuni Khichri(Bong style Egg Khichdi)

Rice 1 cup
Moong dal (yellow lentils) 1/2 cup
masoor dal(Red lentils) 1/2 cup
Onion 1 chopped
Cumin seed 1 tsp
Cinnamon stick:1, 1 inch
Cardamom 2 pods  
Bay leaf 1
Ginger paste 1/4 tsp
Green chili 1-2
Turmeric powder
Salt to taste
Mustard Oil:3 tsp
Ghee(clarified butter):1 tsp
Eggs:3-4,beaten with pinches of salt

Heat 2 tsps of oil and pour into the beaten eggs.

Scramble it with a laddle when eggs start to set in.

Remove it from the flame and keep it aside.

Fry moong dal till light golden brown.

Heat remaining oil in a pan. 

Put cumin seeds, cinnamon, cardamom, and bay leaf. Add onions, ginger paste, green chilies and fry for 2-3 mins.

Add fried moong dal, masoor dal and rice. 

Add salt, turmeric powder and mix well.

Add 1 1/2 cup water and steam it.

Cook until it is done.

Add the scrambled egg and cook for 2-3 minutes.

Add the ghee,stir it,stop the flame and serve hot.

Chicken Roast

2 chicken thighs plus leg pieces without skin, pierced                              

2 cloves garlic, peeled and crushed                              

2 tsp peeled and grated root ginger                               

1/4 tsp salt                                                                       

3 tbsp curd

1/2 tsp mace powder

Few pinches of cinnamon powder

1 tbsp chicken tikka masala or tandoori masala(I used Shaan's tikka masala)

1/4 tsp ground cumin

1/2 tsp or little more of Kashmiri chilli powder 

Ghee(clarified butter) or refined oil: 2 tsp


Preheat the oven to 200 C.

Place the chicken pieces in a bowl. 

Heat ghee or oil.

Add in the chicken pieces.

Stir together the rest of the ingredients, then rub the mixture over the chicken pieces thoroughly. 

Lay them on a roast proof tray and roast for 15 minutes. 

Stop the oven and turn the chicken pieces to the other side.

Again roast for 12-15 minutes.

Serve hot.