Monday, 28 April 2014

Grandma’s Country Captain Chicken

Bengali cuisine is a mixed bag of East & West Bengal, European, Anglo Indian, Mughal Cuisines....I'm sharing the recipe of
Grandma’s Country Captain Chicken :An Anglo Indian Cuisine-A light yet delicious chicken curry which is perfect for summer days!
Recipe courtesy: Bridget White Kumar's Anglo Indian Recipe

 1 kg chicken, curry cut pieces or leg pieces 
 3 large onions sliced finely
 2 teaspoons chilli powder 
 1 teaspoon turmeric powder
 2 tablespoons oil 
 salt to taste
 2 tablespoons garlic paste 
 2 sticks cinnamon
 4 cloves 
 2 cardamoms
 6 or 8 whole pepper corns 
 1 Dry Red Chilli broken into bits
 2 teaspoons chopped garlic


Heat oil in a pan and fry the onions and chopped garlic lightly. 

Add the chicken and mix in the garlic paste. 

Saute for about 5 minutes on medium heat. 

Add the chilli powder, turmeric powder, cinnamon, cloves, cardamom, red chilli, pepper corns and salt. 

Add ½ cup of water and cook till the chicken is tender and the gravy is quite thick.

Sunday, 27 April 2014

Doi Kanchkala(Raw banana cooked in yogurt sauce):A Bengali delicacy!

Ingredients :

 5 Green Bananas
 2 large Potatoes(optional)
 1 Tomato,very finely chopped
 1 tbsp Cumin seeds
 3-4 bay leaves 
 2 tsp Chilli Powder
 2tsp Turmeric Powder 
 1 tsp Cumin powder
 1 tsp Garam Masala powder 
 A pinch of nutmeg powder
 A pinch of mace
 Refined oil
 1 tsp of Ghee
 200 gram beaten curd (@ room temp)


Cut the Bananas in 2 halves longitudinally & then cut them in 4-5 pieces(approx 1 inch each piece)  

Steam the pieces with Salt and turmeric. 

Deep fry or shallow fry(as your health permits) in oil till they become golden & crispy.  

Keep aside.

Cut the potatoes(if you want to add) into cubes (each into 8 pieces). 

Mix with salt and Fry them well in the same oil till they become golden & crispy.

keep aside.

Temper with cumin seeds and bayleaves in  oil.

Add the chopped tomatoes.

Fry till they become soft.

Now add the chilli powder, a pinch of turmeric powder and cumin powder.

Saute for 5-8mins. 
Now add water and let it boil up for 3-4mins.

Now add the potatoes & cook till it is done. 

Add fried banana pieces & cook for 5-6 mins.

Add a cup of warm water & cook for 15mins. 

Add the garam masala & ghee and stir it well.

Now when the gravy becomes thickened add the beaten curd slowly and keep mixing for 2 mins.

Remove from the flame.

Serve it with steamed rice.

Tuesday, 22 April 2014

Dry Fruits Shrikhand

Fresh low fat yogurt:4 cups drained to get 1 cup of hung curd
Powdered sugar:200gm (I used artificial sweetener)
Cardamom powder:1 pinch
Saffron:1 pinch,soaked in 1 tsp of warm milk
Chopped Dry fruits:
Pistachios - 2 
Almonds - 3 
Cashew - 4 
Tutty Frutty:2-3(optional)
Raisins - 5

Let the yogurt hang for atleast 2-3 hrs to drain the water.
Mix it with the sugar to make a smooth paste-dont use mixer.
Mix the saffron milk & cardamom powder.
Keep it refrigerator.
Serve it chilled after garnishing with dry fruits.

Tomato Posto(Tomato cooked in poppy seed paste)

A recipe from my one of friends! Ingredients:
Poppy Seeds :/Posto: 1 cup, soaked in  warm water; blend it coarse-smooth ( should not turn too smooth);
Tomatoes: 2-3 fine chopped
Mustard oil: 1tbs
Fenugreek seeds: ½ tsp (for tempering)
Red chilies: 3-4
Salt to taste
Turmeric: ½ tsp

 Heat oil.

Add the seeds and the chili and then add the tomatoes.

Add the poppy seed paste salt and turmeric when tomato becomes soft.

Turn the flame to low and keep stirring continuously till it is cooked nicely.

Serve it hot with plain steamed rice.

Bengali Chicken Kasha:Recipe of Actress Supriya Devi

I shared my recipe of Chicken Kasha few days is another variant of Chicken Kasha by Bengali actress Supriya Devi shared by a fellow member of a food forum...
Chicken : 1 kg
Curd : 1 cup
Garlic paste : 2 tbs
Red Chili powder : 1 tsp
Kashmiri Chili powder : 1 tsp
Fried sliced onion : 1 ½ cups
Cinnamon sticks : One 2” stick
Green cardamom : 4/5 
Cloves : 4/5
Green chilies : 5/6
Sugar : 1 tbs
Salt : To taste
Mustard oil : ¼ cup

Marinate the chicken in curd, garlic paste, salt 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.

Add the whole garam masala (cinnamon, cloves and cardamom) and chili powders mixed with a little water to the oil.
Add the chicken when this spice mix is cooked and stir well for a few minutes. 

Add a little fried onions and simmer covered.

Keep adding the fried onions intermittently and stirring until the chicken is thoroughly cooked. 

Add the green chili and keep covered.

Garnish with some fried onions.

Phulkopi Matar Narkel diye Chholar Dal(Bengali style chholar daal)

2.5 cups chana dal/chholar dal
Cauliflower,small florets:1 cup,blanched
Green peas:1/2 cup,blanched
1/2 teaspoon turmeric powder
2 tablespoon ghee
3 small green cardamom
2 inch stick cinnamon
1/2 teaspoon cumin seeds
a pinch of hing/asafoetida
2-4 red dry whole chili 
1Bay leaf
2 inch fresh ginger, grated
4 tbsp grated fresh coconut
Fresh coconut slices (about 4 tbsps ) 
1.5 tsp oil
1 tsp sugar, or to taste
salt to taste
Green chili,slitted:2-3
2 cups warm water


Wash the lentils until the water runs clear. 

Add enough water for the lentils to be completely immersed and there should be an inch and a half of water above the level of the lentils. 

Add salt and turmeric and boil the lentils in a pressure cooker or in a covered kadai until tender but not mushy. 

Each and every lentil should be separate and whole. 

While the lentils are cooking, heat a tiny bit of oil in a pan and shallow fry the coconut slices until golden. 

Drain and set aside.

Heat ghee in a pan,temper with cardamoms,cinnamon,asafoetida, cumin, bay leaf,gratedd ginger and the dry red whole chili.

When the spices sizzle, add the blanched cauliflower florets & green peas & cook for 5 mins. 

Now add cooked lentils, sugar,grated coconut to the pan with 2 cups warm water 

Simmer at low heat while occasionally stirring, for about 10-12 minutes.

Adjust salt and sugar & check for your desired consistency,I made it thick.

Add the fried coconuts and slitted green chillies before removing from the flame.

You can add few drops of ghee. 

Serve it hot with roti,luchi or paratha.

Bhaja Muger Dal Bengali Style

Mung daal - 1/2 cup 
Grated ginger - 1 tsp 
Salt - As per taste 
Sugar - As per taste 
Turmeric powder - 1/2 teaspoon 
Cumin Seeds - 1/2 teaspoon 
Cinnamon stick - 1 
Cloves - 2/3 
Green Cardamom pods - 2 
Garam masala powder:1/2 tsp
Bay Leaves - 1 
Whole red chili - 2 
Mustard Oil - 1 tablespoon
Cow Ghee Or clarified butter - 1 tablespoon

Wash the dal & drain the water thoroughly.

Heat 1/2 tbsp of ghee in a pan and fry the mung dal till light brown and boil the dal till the daal becomes soft and keep aside.

Take a pan and heat oil in it and temper with cinnamon stick, cardamom pods, cloves and bay leaf and fry till fragrance comes from the whole spices.

Now add the cumin seeds and red chili and fry for 1 minute. 

Now add the grated ginger, turmeric, salt & sugar and fry for another 2 minutes.

After that add the boiled dal and bring the dal to a nice boil for 5 minutes.

Now,sprinkle some garam masala and ghee on the top of the cooked dal & cook for another 2 minutes.

Serve hot with steamed rice.

Amul Butter Diye Potol Posto(Padwal cooked with poppy seed paste & Amul butter

We had this Potol Posto @ Shankarpur & loved the combined flavour of Amul butter & posto...Since then I cook Potol Posto in Amul butter only! :)
Amul Butter Diye Potol Posto:
Parwal/potol/pointed gourd :10-12
Poppy seed paste:4 tbsp or more,coursely grounded
Green chilli : 203,slitted
Kala jeera(kalonji) : 1/2 tsp
Turmeric powder : 2 tsp
Salt to taste
Amul butter


Wash potols. 

First, trim the edges and then peel the skin every 1/2 inch apart. 

Then cut into halves lengthwise. 

Apply 1 tsp. turmeric powder and a pinch of salt on all the potols and keep them aside for 10 minutes.

Heat butter(about 3-4 tbsp) in a pan, fry the potols for 2-3 minutes until light brown from all sides. 

Take them out. 

In the same pan, temper with kalonji seeds and slitted green chill. 

Immediately add poppy seed paste & turmeric. 

Cook for 2-3 minutes stirring continuously so that it doesn't stick to the pan.

Now add fried potols. 

Mix well with the spices. 

Now pour about 1/3 cup of water. 

Add salt to taste.  

When potols are cooked, stir fry for 1-2 more minutes.

Add 1 tsp of butter,stir & then remove from heat. 

Posto Kasundi Diye Parshe Machh Er Jhaal(Bengali Style Boi Fish Curry)

Ingredients :
 3 Parshe/Boi fishes
 1 finely sliced Onions
 2 slited Green chillies
 2 tbsp Poppy seeds
 1 tbsp kasundi
 1 tbsp tomato puree
 1/2 tsp red chilly powder
 1/2 tbsp Turmeric powder
 1/2 tsp Kalonji seeds
 2 sprigs coriandar leaves
 2 tbsp mustard oil
 Salt to taste

Method :
Clean and wash the fishes. 
Marinate the fish in turmeric and salt for 10-15 minutes.
Grind the poppy seeds into paste and keep aside.
Heat oil in a pan and lightly fry the fishes and keep aside.
In the same oil, add the kalonji seeds and let to splutter. 
Add the onions and chopped tomato, saute over low flame for 3-4 minutes.
Add the poppy seed paste and mix well.
Add the turmeric powder and chilli powder, stir for a minute.
Add the green chillies, water and salt, bring to a boil.
Add the fried fishes and kasundi, cover and cook for 5 minutes.
Garnish with coriandar leaves and serve hot with rice. 

Friday, 11 April 2014

Shahi Lassi

2 cups low fat yogurt
1 cup skimmed milk
1 pinch Rock salt
1 or 2 tsp Honey
6 almonds,chopped
2 cashew nuts,chopped
1 tsp. pistachios, chopped
1 pinch cardamom powder
2 pinches saffron (soaked in hot milk)
1 tsp kewra water
1 cup crushed ice


Blend all d ingredients.
Serve chilled with crushed ice.

Lahori Chargha Chicken

 First marination:
 (To get the maximum moistness and succulence in your chicken!) 
 In a large container, to hold the chicken. Add
 chicken Leg piece:1 kg 
 2 tsp salt 
 1 tsp sugar 
 1/2 cup white vinegar 
 Juice of 1 lemon 
 3-4 tbsp chopped fresh coriander 
 Add cold water and swirl/mix everything together.
 Wash and dry your chicken, then make a couple of slits on the thickest parts of the chicken (breast, leg, thigh). 
 Now add in the cleaned chicken, it should be completely immersed in the water. 
 Cover the container and refrigerate it for 1-4 hours. 
 Then drain out the liquid, rinse out the chicken properly to get rid of any excess salt and proceed with the 
 second marination.

 Second Marination:
 1/2 tsp cumin seeds

 1½ tsp red chilli powder

 1 tsp garam masala 

 1 tsp black pepper powder

 1 tsp tandoori masala

 ¼ tsp turmeric powder

 1½ tsp salt

 ½ cup thick yoghurt

 ½ tbsp garlic paste

 ½ tbsp ginger paste

 2 tbsp oil + 2 tbsp melted butter

 Lemon juice of 1 lemon

 1 tsp Red chilli flakes(optional)


 Mix all the above ingredients except for the melted butter (which will be used later) in a bowl.

 Rub this marinade onto your chicken. 

 Refrigerate the chicken with its marinade for 12-48 hours. 

 The lengthy marination helps tenderise the meat and also develops the flavours properly for a tastier chicken.

 Remove the chicken from the fridge at least 30minutes to an hour before you want to begin cooking, to help get it to room 


 Set your microwave oven in "Grill chicken" mode & grill the both sides.

 Add melted butter & chilli flakes & serve it hot.

Alu Begun Bori Diye Tangra Machher Jhol


Eggplant:1,medium,cut into pieces along the long axis

Potato:2,small,cut into pieces along the long axis

Onion paste:1,meddium


Bori(Matar dal):4-6,large

Tangra fish:4,medium (250 grams)

Ginger-garlic paste:1 tsp

Mustard paste:1/2 tsp

Panch phoron(Bengali 5 spices): 1tsp

Turmeric powder 

Kashmiri red chilli powder 1/2 tsp or more

Cumin-coriander powder:1 pinch each

Salt to taste

Sugar 1/2 tsp

Coriander leaves 2 tablespon ( chopped)(optional)(I didnt use,as not available in my kitchen :( )

Green chillies:2, sliced

Mustard oil 5-6 tbsp or more


Clean the tangra fish thoroughly and rub with turmeric and salt.

Add mustard oil in a pan and fry the tangra fish and keep it aside.

In the remaining oil temper with paanch phoron and shallow fry eggplant and potato pieces;keep them aside.

Fry onion paste & chopped tomato.

Add ginger-garlic paste when tomato becomes soft.
 add turmeric powder, Kashmiri red chilli powder, cumin-coriander powder and sauté for 2-3 mintues. 

Add the potato,brinjal,tangra fish, salt , sugar and water. 
Mix well and cook on a low flame with the lid on for 10 mintues. 

Check if the potatoes and brinjal are done. 

Garnish with coriander leaves and chilles and serve with steamed rice.

Kancha Aam Diye Musur Dal

1 cup Musur Dal(Red lentil)

1,medium raw mango,cut into cubes after removing the skin. 

2 tsp of mustard oil

1/2 tsp panch phoron(5 spices)

1/4tsp of turmeric powder 

1 dried red chilli 

7.salt to taste 

1/2 tsp of sugar


Clean & wash the dal & drain the water thoroughly.

Heat 1 tsp of oil & saute the dal & mango cubes for few mins or remove when the dal starts changing the colour.

Boil the daal with 2 cups of water alongwith 1 tsp salt and the turmeric powder in a pressure cooker.

Heat oil in a pan. 

Add panch phoron and dried  red chilli .

When they start spluttering add the dal,2 cups water and check the seasoning.

Simmer for 5 mins.

Serve with steamed rice.

Saturday, 5 April 2014

Gulabi Lassi(Rose Lassi)

2 cups low fat yogurt
1 pinch Black salt
1 or 2 tsp Honey
20 almonds,blanched & grated
4 tsp rose syrup
1 tsp rose water
1 cup crushed ice

Blend all d ingredients.
Serve chilled with crushed ice.

Dim Posto(Boiled Eggs Cooked in Poppy Paste)


 6 eggs,hard boiled
 5 tbsp posto soaked in 5 tbsp milk for 15 minutes
 2 cloves
 2 green cardamoms
 1/2 inch, cinnamon
 2 green chillies,chopped
 2 tbsp garlic paste
 2 tbsp ginger paste
 Mustard oil 
 Fried onions 2- 3 Tbsp (to garnish)
 1 tbsp Ghee ( top it off with a little ghee)


 Grind the green chilles and posto with the milk until really smooth.

 Grind the spices(Garam masala) in a dry grinder, sieve and discard the coarse portion, add in the fine powder to the posto   paste.

 Heat the oil.

 Fry the eggs in it for a bit till they turn light golden.

 Remove the eggs from the oil and keep aside.

 Now add in the ginger garlic paste, saute then add posto paste and cook until oil floats to top. 

 Now add in the eggs, cook covered, for another 5 minutes on medium . 

 Serve and add fried onions & ghee on top!