Murg Kasundi

Kasundi is prepared from black mustard seed paste.You can get it in Bengali shop.Murg Kasundi is my own experiment..Pungent flavour of kasundi makes the preparation very tasty.

Ingredients:
1.Chicken: 1 kg
2.Kasundi: 1 medium cup
Mustard Oil: 1/2 cup
Onion Paste: 1, large
Ginger-garlic paste: 2 tbsp
Cumin powder: 1 tsp
Corriender powder: 1 tsp
Green chilli paste: 3 tsp
Corriender leaves: 2 tsp
Sugar: 1 tsp
Salt: as per taste

Method:
Wash the chicken & drain the water thoroughly.
Heat oil in a pan/kadai.
Fry onion paste with sugar.
When it turns golden,add ginger-garlic paste,green chilli paste,cumin-corriender powder.
When oil starts removing from the side,add chicken, 2 cups of hot water & cook till it becomes tender.
You can cook in pressure cooker also.
When gravy becomes thick, add kasundi.
Cook for 10-15 mins.
You can sprinkle 1 tsp of corriender leaves.
Serve it hot with rice.

King Prawn Korma

King Prawn Korma is a spicy gravy dish served with rice.

Ingredients:

1.King Prawns : 6 pieces
2.Curd : 4 tbsp
3.Coconut paste : 2 tbsp
4.Onion paste/chopped : 1 large
5.Tomato paste : 1 medium
6.Ginger-garlic paste : 1 tbsp
7.Turmeric powder : 1 tsp
8.Salt : as per taste
9.Black pepper : 1 tsp
10.Red chilli powder : 3 tsp
11.Green chilli slitted : 2-3
12.cheese grated: 3 tsp
13.Coriender leaves : 2 tbsp
14.Mustard oil : 1/2 cup
15.Sugar : 2 tsp

Method:

1.Clean the prawns & rub with salt & turmeric powder.
2.Boil the prawns in 1 cup water for 5 mins.
3.Drain the water & heat oil in a frying pan.
4.Fry the prawns till they turn golden.
5.Remove the prawns from oil.
6.Fry onion with 1 tsp of sugar till it turns.
7.Add tomato,ginger-garlic paste,green chillies & all spices & cook till oil removes from the mix.
8.Add a mix of curd,cream,cheese,coconut & mustard paste with a little water & add it to the mix in frying pan.
9.Add 2 cups of hot water.
10.When the gravy starts boiling,add the prawns &cook for 10 mins.
11.Sprinkle corriender leaves.
12.Serve it with rice.

Mutton Dum Biryani(Bengali style)

Bengali Mutton Dum Biryani is cooked in different style.We add potatoes,eggs along with mutton.But we dont use Corriender leaves or mint leaves or fried onion.

Ingredients:

1.Basmati rice : 750 gm
2.Salt : 2 tsp
3.Oil : 1 tsp
4.Mutton : 500 gm
5.Boiled eggs : 4
6.Shahi Biryani masala : 50 gm
7.Card : 1/2 cup
8.Chopped onion: 1
9.Saffron: 1 pinch ,mixed with a little lukewarm milk
10.Potato: 4 , cut into halves
11.Ghee: 1/2 cup
12.Wheat flour : 2 cups & make a dough
13.Sugar : 1 tsp
14.Kewra water/Sweet Atar: 1/2 tsp

Method:

1.Wash rice & drain the water.
2.Boil water,add rice salt & oil.
3.Cook for 5 min & drain the water.
4.Make a paste of curd & biryani mix& marinate the mutton for atleast 2 hrs.
5.Heat ghee in a frying pan.
6.Fry potatoes till it turns golden, or, you can boil it for 5 mins & then fry.
7.Remove the potatoes.
8.Fry onion with the sugar till it turns golden.
9.Add mutton mix & cook till it becomes tender.
10.Take a heavy bottom pan & coat it with ghee.
11.Make  layers of rice & mutton,boiled eggs,potatoes alternately.
12.Add salt as per taste.
13.Add saffron & kewra water/sweet atar.
14.Close the lid & pack it with the atta dough.
15.Cook it in low flame for 15 mins.
16.Serve it hot with Mutton Rezala or Mutton Kosha.

Bhapa Chingri(Baked Prawn)

Bhapa chingri(Baked prawn) is a popular bengali dish with medium spicy gravy preferably served with rice.

Ingredients:

1.Prawn(medium sized) : 10-12 pieces
2.Coconut paste : 3 tbsp
3.Mustard paste : 4 tbsp
4.Green chillies(slitted) : 6
5.Turmeric powder : 1 tsp
6.Salt : as per taste
7.Mustard oil : 1 tbsp

Method :
1.Take a stainless steel container with a tight lid.
2.Make a paste of all ingredients with 1/2 cup of water.
3.Place the prawns along with paste in the container & close it tightly.
4.Take a heavy bottom kadai with one mug of drinking water.
5.Place the container in the kadai.
6.Heat the kadai for 15 min.
7.Remove the container from the kadai.
8.Serve with rice.

Shahi Malai Fish

Ingredients:
Fish(Rahu/Katla) : 8 pieces
Onion chopped: 2 large
Ginger-garlic paste: 2 tbsp
Cashew paste: 2 tbsp
Cumin & corriender powder: 1 tsp each
Turmeric powder: 2 tbsp
Red chilli powder: 2 tsp
Garam masala:1 tsp
Coconut milk(thick): 2 cups
Salt: as per taste ;    Sugar: 1 tsp
Ghee: 1/2 cup ;       Fresh cream: 3 tbsp


Method:

Clean the fish pieces & rub the pieces with turmeric powder & salt.
Heat 1/4 cup of ghee in a kadai & fry the fish pieces till they turn golden.
Remove the pieces & add rest of the ghee& heat it.
Fry the chopped onion with the sugar till it turns golden & crispy.
Add ginger-garlic paste,cumin,corriender,turmeric powder & fry till ghee removes from the mix.
Add cashew paste & cook carefully to avoid clumping of the cashew paste.
After 5 mins of cooking add coconut milk & salt.
When it starts boiling,add the fish pieces.
Cook for 10 mins.
Add fresh cream.
Cook for 5 mins.
Serveit with rice or Pulav.

Prawn Rava Fry

  Ingredients:

  For marination:
  Prawns(small sized): 250 gm
  Ginger-garlic paste: 1 tsp
  Turmeric: 1/2 tsp
  Cumin powder: 1tsp
  Corriender powder: 1 tsp
  Garam masala: 1/8 tsp
  Lemon juice: 1 tsp
  Salt: as per taste
  Oil: 4 tbsp



 For coating:
  Egg white : 1    
  Rava (fine variety) : 2 tbsp
  Corn flour : 1 tbsp
  Bread crumbs: 1 cup or more

  Method:
  Clean & de-vain the prawns.
  Marinate with all spices & keep in fridge for at least 1/2 hr.
  Beat the egg white with corn flour.
  Dip each prawn in egg-corn flour mix & then coat the prawn with bread crumb & rava.
  Deep fry the prawns until they turn golden in colour.
serve it with Ketchup or chilli sauce or mustard sauce.
 
                                                                                      

Mutton Rezala

Mutton Rezala is cooked in white gravy...Mixed flavour of ghee,curd & Indian spices like, black cardamoms,kewra water, jayitri & saffron is the speciality of this delicacy.Turmaric powder is not used,as its strong aroma masks the flavour of curd.Try this at your home!

 Ingredients:

Mutton-500gm

Onion paste-one large
Ginger-garlic paste-4 tbsp
Cashew paste-2 tbsp
Crushed green cardamom-4
Crushed black cardamom-3
Curd-200gm
Cream-2 tbsp
Jayitri powder-1 tsp     
Green chillies-6,slited         
Salt-as per taste           

Red chillies-4,whole;  Sugar-1 tsp                 

 Milk-2tbsp;        

Ghee-1/2 cup                 

Saffron-1/2 tsp;  

Kewra water-1tbsp

                                            
Ingredients:
1.Marinade the meat with curd (keep 2 tbsp of curd aside),onion,ginger-garlic paste,crushed cardamoms,jayiri powder & salt.
2.Keep for 2-3 hrs.
3.Heat the ghee in a pressure cooker & fry the meat pieces without the marinade for 15 min.
4.Add the whole marinade,sugar,red chillies & bring it to boil on full flame.
5.When it starts boiling,reduce the flame,cover it & cook for one hour.
6.Stir it repeatitively & add 2 cups of  hot water.
7.Take 2 tbsp of curd & dilute it with 4 tbsp of water.
8.Close the cooker &  keep it for 9-10 whistles.
9.Check whether meat becomes tender or not.
10.Add cashew nut paste.

11Add cream & green chillies.

12.Boil the milk with saffron & add to the meat.

13.Cook for 5 min.
14.Add kewra water & cook for 5 min.

15.Serve with Rice,pulav or biryani.