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.