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.