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.