Ingredients: 400gm chicken boneless For the first marinade: Green chilli paste: 1/2 tsp Ginger paste: 1/4 tsp Garlic Paste: 1/4 tsp Lemon juice: 5ml (1tsp) Salt: 1/4 tsp For the second marinade: Beaten curd: 100gm Green chilli paste: 1/2 tsp Readymade green chilli pickle: 20gm Coconut paste: 2tsp Mustard paste: 1/2 tsp Chilli pickle oil: 4tsp Ginger paste: 1 tsp Garlic Paste: 1/2 tsp Lemon juice: 2ml Flour: 1/4 tsp 4 banana leaves Salt to taste
Method: 1. Wash and clean the chicken and cut it into thick strips 2. In a bowl, add all the ingredients of the first marinade, add the chicken. Marinate for 15 minutes. 3. Chop the chilli pickle finely. 4. In another mixing bowl, add all the ingredients of the second marinade, along with chopped chilli pickle. 5. Remove the chicken from the first marinade, squeeze out the excess liquids and place in the second marinade. Keep aside for 30 minutes. 6. Cut the banana leaves into 8 pieces of (4'X4') squares each. 7. Divide the chicken marinade into 8 portions. Place each portion of the chicken mixture on each of the squares. 8. Fold over the edges to make small parcels and steam for 15 minutes. 9. Serve hot.
What I did: Instead of step 6, I put the marinated chicken in a closed steel container and steamed it for 45 minutes - as banana leaves were not available.
I Served it with simple Ghee-Bhaat. Recipe of Ghee Bhaat: Ingredients: Cooked steamed rice: 2 cups Ghee (cow): 1 tbsp Finely chopped ginger: 1/2 tsp Salt to taste
Method: 1. Heat ghee in a pan. 2. Add chopped ginger and fry for few seconds. 3. Add rice and salt and cook for few minutes. 4. Serve hot.
Chicken:500gm Curd:100gm Garlic paste:1 tbsp Green chilli paste:1 tsp(or more,if you like) Chopped garlic:1 tbsp Fenugreek(Methi) seeds:1 tsp Refined oil:2 tbsp Salt to taste Sugar:1/2 tsp Cream:1 tbsp.
Method: Marinate the chicken with garlic paste,curd & salt. Keep it in refrigerator for 3 hours. Heat oil & temper with chopped garlic & methi seeds. Remove garlic from oil when garlic turns golden. Add chicken to the same oil & cook in low flame. Add half cup of water,salt & fried garlic. Cook it till the chicken becomes tender & the gravy coats the chicken pieces. Add cream & cook for another 2-3 mins. Serve it hot with roti or paratha.
Ingredients: Cauliflower:1,medium Potatos:2,medium Refined oil:2 tbsp. Cumin seeds:1 tsp Hing:1/4 tsp Green chilli:3,slitted Ginger jullienes:2 tsp Turmeric powder:1/2 tsp Red chilli powder:1/2 tsp Corriender powder?1tsp Salt to taste Aamchur powder:1/2 tsp
For garnishing: Ginger jullienes:1/2 tsp Green chilli:2,slitted
Method: Take the cauliflower, take out the florets wash and blanch them in lukewarm water (enough to soak the florets) with half tea spoon salt. Drain the water out and keep them aside.
Take 2 medium size potatoes , peel the skin and slice them into eight pieces.
In a kadai take two table spoon of refined oil , heat it well and add one tsp of cumin seeds , a dash of hing and three vertically slit green chillies, two tea spoon of ginger jullienes, half a tsp of turmeric powder, coarsely ground red chillies, one tsp of coriander powder and salt to taste.
In sim flame mix the spices for a few seconds. Add potatoes and mix it and sauté it for around two minutes for a nice coating of the spices in mid flame.
Add the cauliflower forets, mix the whole contents well for around 3 minutes. Post this, cover the skillet , keep the flame at sim till the vegetables are soft . periodically mix the contents gently for even cooking.
Bombay Duck is popularly known as Bombil in Maharashtra. It is cooked & relished across coastal regions.
Ingredients Bombay Ducks:2 ,large) Cornflour:1/4 cup Onions (peeled & chopped or sliced):3,large Red Tomatoes (chopped):2,large Green Chillies(chopped):2 Garlic (finely minced):2 tsp Fresh Ginger (peeled & grated):1 tsp Turmeric powder:1/2 tsp Red Chilli powder:1 tsp Lemon juice:1 tsp Sugar:1/2 tsp Pepper powder:1/2 tsp Mustard Oil:4 tbsp Salt to taste Chopped Coriander Leaves(optional):1 tbsp.
Method:
Clean the bombil by cutting of the heads, fins & chopping off the tails. Drain out the water completely. Rub fishes with salt,turmeric powder & cornflour. Heat oil in a frying pan. Fry fishes till they turn brown. Remove from oil.
Reduce heat & sauté lightly ginger, garlic, green chillies till rawness disappears for about a minute. Then add onions & sauté till they turn soft & translucent.
Add the chopped tomatoes, chilli powder, turmeric powder,a pinch of salt, sugar & pepper powder. cook till tomatoes turn soft & oil starts separating from the mixture. Add fish & stir fry for about 3 mins. on high flame. Add lemon juice & stir well. Adjust salt to taste. Reduce heat & then let it cook for about 5-7 mins. on low flame. Add the chopped coriander leaves & stir once.
Ingredients : 500 gm Bhetki/Aar/Basa fish fillet 2 tablespoon gramflour 1 teaspoon ginger- garlic paste 1 teaspoon chilly powder 4 tablespoon curd 1 teaspoon white vinegar 2 tablespoon thick cream A pinch of nutmeg powder 3 green cardamoms , crushed Chat masala to taste Salt to taste For gurnishing:
Dry fruits:2 tbsp Honey:1 tsp Method
Clean and wash the fish the well. Cut into thick pieces. Apply salt and vinegar and keep aside for 15 minutes. Drain well. Mix together all the ingredients and apply to the fish pieces. Marinate for half an hour. preheat the oven in "high" mode for 5 minutes. Grill the fish pieces in grill mode for 5 mins each side.Sprinkle chat masala and garnish with dry fruits & honey.
I got this recipe shared in a food forum by a fellow member...and it's really very tasty!!! Ingredients: Hilsa:2 pieces Turmeric powder:1 tbsp Salt to taste Red chilli powder:1 tsp Mustard oil:4 tbsp Cooked steamed rice:2 medium bowls Green chilli pickle:1 tbssp Pickle oil:1 tsp green chillies:3
Method: Take two pieces of hilsa, smear them nicely with haldi,salt and red chilli powder and keep it aside for 30 minutes. In a kadai take 4 tbsp of mustard oil, heat it real well and add the fish. Keep the flame in medium for two minutes, then turn the fish over and keep it for another three minutes. Your fish should be nice golden brown and very crispy. Take it out and keep it in a plate. Put in 3 green chillies full size in the hot oil, wait for a few seconds and take it out. Take about one tbsp of the hot oil from the skillet and put it in a non stick pan. Heat it well, add two bowls of rice and lower the flame. Take one tbsp of pickle masala from your pickle jar and about one tea spoon of pickle oil, add it to the rice and in a low flame mix it well. The rice would be oily and nicely pickled with a lovely yellow hue.
Serve the hilsa fried fish on the bed of pickled rice and a side micro bowl of left over mustard oil from the kadai. TIP: The purpose of the side bowl of oil is to add it to any extra portions of rice to enhance the flavour of the rice with hilsa essence or if you ae brave enough add more of it to your existing rice bed to enrich the flavour.
Ingredients: Calamari rings(0.5cm thick):1 cup Cumin powder:1/2 tsp Turmeric powder:1/4 tsp Red chilli powder:1 tsp Ginger-garlic paste:1/4 tsp Black pepper:1/2 tsp Salt to taste Egg white:2 Plain flour:1 cup Oil:2 cups Water:1/4 cup
Method:
Marinate calamari rings with all the ingredients. Keep for 1 hr. Heat oil in a pan. Fry rings till they turn to brown & crispy. Serve hot with tamarind sauce,
Chicken leg piece:4 Salt to taste Kashmiri red chilli powder:1 1/2 tablespoons Turmeric powder:3/4 tsp Ginger-garlic paste:1 1/2 tbsp Fresh coriander leaves(chopped):2 tbsp Lemon juice:2 tbsp Bread crumbs:1 cup Eggs:3-4 Oil to deep fry
Method: Mix salt, red chilli powder, turmeric powder, ginger-garlic paste, coriander leaves in a bowl. Add chicken pieces and mix well. Add lemon juice and mix. Set aside to marinate for at least two hours preferably in a refrigerator. Roll the pieces in breadcrumbs so that all the pieces are well coated. Break eggs into a bowl and whisk well with a little salt. Heat sufficient oil in a kadai. Dip the chicken pieces, one by one, in the beaten eggs and deep fry till golden. Drain and place on an absorbent paper. Serve hot.
Boiled egg: 4(cut into halves) Mutton keema:1 cup Chopped onion:1,large Ginger-garlic paste:1 tsp Cumin powder:1/2 tsp Chopped chilli:1 tsp Chopped tomato:2 tbsp Chopped corriender leaves:1 tsp Turmeric powder:1/2 tsp Refined oil:2 cups Sugar:1 tsp Salt to taste Egg white:1,diluted with 1 tsp of water Cornflour:1 cup
Method:
Mix ginger-garlic powder,cumin powder,turmeric powder,salt & 1 tsp of oil with 1/4 cup of water in pressure cooker & cook till water absorbs.
Heat 2 tsp of oil in pan & fry onion,chilli,tomato for 5 mins. Add keema & cook for 5 mins. Cool the keema mix. Take the keema mix in a mixer & make a fine paste. Coat the egg halves with keema paste. Dip into egg white. Rub with cornflour. Heat oil in a kadai. Deep fry the eggs till they turn golden. Serve with salad & ketchup.
Boiled eggs:4(cut into halves) Egg(beaten):1 Cornflour:1/2 cup Saffola Masala Oats-veggie twist:1/2 cup(it contains many dried veggies & spices!!) Oil:for deep frying
Method: Dip the white part of the boiled egg in beaten egg. Rub with cornflour. Dip again in beaten egg. Rubb with oats. Heat oil. Fry both sides of egg till it becomes crunchy!! Serve with ketchup. :)
I got this recipe from Sudipa's Rannaghar 2010. This recipe is originally used by boatmen of Ganges near Murshidabad.The uniqueness is they use onion in this dish!...But they dont chop onion coarsely to avoid its strong aroma.Practically all parts of hilsa can be used in this recipe.The thin gravy is rich in light aroma of whole red chilly & onion. Enjoy your holiday lunch with Bhatialy Ilish!
Ingredients Hilsa Fish: 4 large pieces Dried Whole Red Chilli: 10 (not to be broken) Two Large Onions chopped into 12-16 pieces Mustard Oil: 1/2 cup Fried Hilsa's Oil: 2 tbsp Chopped Green Chilli:6-7 Salt: to taste
Method: Rub hilsa pieces with salt and turmeric and keep for 15 min. Heat fried hilsa's oil in a pan. Add whole red chillies & onion & cook for only 5 mins so that flavour of whole chillies is added & strong aroma of onion does not interefere with that of hilsa. Remove chillies & onion. Add 1/4 cup of mustard oil.
Saute the fish for 5 mins. Add 3 cups of water & chopped chillies,turmeric powder & salt. When the gravy starts boiling add fried whole red chillies & onion. Cook another 2-3 mins. Remove from flame. Serve it with plain rice.
Ingredients: 1 cup paneer (freshly prepared and water thoroughly removed) 3/4 cup boiled green peas paste 1 tsp green chilli paste 3 tsp corn flour 4 tsp flour 1.5 tsp ginger paste 2 tsp whole fennel bread crumbs as required 1 bay leaf Refined Oil for frying salt and sugar - as per taste
Method: Add 1/2 tsp green chilli paste, flour, salt, sugar to paneer Knead well and make a soft dough In a pan, heat oil (as required), add the fennel and bay leaf Add the ginger paste and saute Add green peas, remaining chilli paste and chopped coriander. Mix well and cook till oil removes from sides. Add this mix to paneer dough and make small balls make a thin paste of corn flour with water Dip the balls into it and rub with bread crumbs Heat oil in another pan and fry the balls till they turn golden brown Remove and serve with tomato ketch up
Ingredients: Chicken leg piece:6 Egg(beaten with 1/4 cup water) Rice flour:1 cup Oil for deep frying Marinade: Ground corriender:1 tbsp Chilli powder:1 tsp Turmeric powder:1 tsp Garlic 1 tsp Lime juice:1 tbsp Salt to taste
Method: Dry the leg pieces with paper towel. Marinade with all ingredients. Keep in the refrigerator for at least 3 hours,or, Boil water in the bottom of a steamer & place the chicken pieces in the top of the steamer & steam for 5-8 mins. Place the beaten egg mixture & rice flower in shallow bowls. Dip the chicken pieces in egg & then coat withthe flour. Deep fry the pieces in medium heat till they become crispy & golden.
But,I wanted to avoid deep frying... So,I used 1 cup of boneless chicken strips instead of drumsticks... It took only 3 tbsp of oil for frying!!
Mix grape juice,lemon juice,sugar & ice cream in a pan & refrigerate for 2 hrs. After that add soda to this mixture & mix it well. Serve with crushed ice.
I didnt use food colour..Instead of that I used more sugar & caramelaised it to bring the brownish-orange colour :)
Ingredients:
Semiya/Vermicelli - 1 cup Sugar - 1 cup (or as per taste) Hot water - 1 cup Cashew nuts - 10 Raisins - 12 Green cardamom powder - 2 pinches Saffron:1/4 tsp Ghee - 2 tsp.
Method: Heat 1 tsp. of ghee and roast the cashews and raisins. Remove the nuts and raisins. In the same pan, roast the semiya till it changes to golden colour. Mix saffron to the hot water. Now pour the hot water & stir. When the water dries up (The semiya is cooked at this stage), add sugar & stir continuously. When the semiya becomes thick sugar becomes caramelised (look for the thready consistency) add roasted cashews, raisins, cardamom powder and the remaining 1 tsp. of ghee and mix well. When the semiya starts to leave the sides of the pan, remove from heat. Serve warm with vanilla ice cream.
Fresh coriander leaves 1 tablespoon + for garnishing
Method:
Place chicken pieces in a bowl, add ginger paste, black pepper powder, turmeric powder and lemon juice and mix well. Add salt, mix. Set aside to marinate for half an hour. Heat oil in a kadai. Chop onions finely. When the oil is hot enough add cumin seeds and when they begin to change colour, add onions and sauté till lightly coloured. Chop tomatoes finely. Add marinated chicken to the kadai and sauté well.Cut ginger into thin strips. Cut green chillies into diagonal slices and add to the chicken. Add coriander powder, red chilli powder, cumin powder and continue to sauté for 3-4 minutes.
Add tomatoes and 1 tbsp chopped coriander leaves. Add ginger strips and cook till the chicken is done. Transfer into a serving bowl, garnish with remaining coriander leaves and serve hot.
Chicken:500gm Curd:100gm Garlic paste:1 tbsp Green chilli paste:1 tsp(or more,if you like) Chopped garlic:1 tbsp Fenugreek(Methi) seeds:1 tsp Refined oil:2 tbsp Salt to taste Sugar:1/2 tsp Cream:1 tbsp.
Method:
Marinate the chicken with garlic paste,curd & salt. Keep it in refrigerator for 3 hours. Heat oil & temper with chopped garlic & methi seeds. Remove garlic from oil when garlic turns golden. Add chicken to the same oil & cook in low flame. Add half cup of water,salt & fried garlic. Cook it till the chicken becomes tender & the gravy coats the chicken pieces. Add cream & cook for another 2-3 mins. Serve it hot with roti or paratha.
Ilish:4-5 pieces Mustard oil:1/2 cup Roasted(dry) sesame powder:2 tbsp Grated coconut:3 tbsp Green chilli:3 Turmeric powder:1 tsp Salt to taste
Method:
Make a smooth paste of sesame,coconut & chillies with water. Rub the fish pieces with turmeric & salt. Heat oil in a pan. Saute fish pieces for 2-3 mins. Remove the fish pieces from oil. Add the coconut-chilli-sesame paste to the same oil. Add turmeric & salt. Cook till oil removes from sides. Add 2 cups of water. Add fish pieces when gravy starts boiling. Cook for another 5 mins. Serve hot with steamed rice.
Chicken:500gm Bay leaf:1 Green cardamom:1 Black cardamom:1 Cloves:3 Cinnamon:1 inch Cumin seeds:1 tsp Whole black peppercorns:1 & 1/2 tsp Hung yoghurt/curd/dahi:1 cup Lemon juice:1/2 tsp Whole kashmiri chillies:2-3 Chopped corriender leaves:2-3 tbsp Salt to taste
Method: Coarsely ground the bay leaf along with the the green cardamom, cloves, cinnamon stick, cumin seeds and the black peppercorns. Marinate the chicken in salt,hung yoghurt, cream, lime juice and the powdered masala. Heat oil in a pan & add the marinated pieces of chicken without the marinade & fry both sides till they turn brown. Add a little water to the marinade and stir the mixture and add it to the chicken. Cover and cook till done. Heat a little oil in a separate pan and add whole red chillies and 1 tsp chopped coriander leaves to the oil & temper for 2-3 mins. Pour it over the chicken. Garnish with remaining corriender leaves & serve with Roti or Paratha.
Milk:250 ml Lemon juice:1 tbsp Nolen gur(date molasses): 1 cup or as required Ghee:2 tbsp
Method:
Bring the milk to a boil in a large thick-bottomed non-stick kadai on high heat. Add lemon juice and gur, and continue to cook, stirring continuously till the milk becomes grainy and begins to thicken. Check the sweetness level,add some gur if required. Add the ghee mix well and continue to cook till the mixture begins to leave the sides of the kadai. Transfer the mixture to a greased dish and cover it. Set aside for four to five hours. Turn the milk cake out onto a serving dish, cut into pieces and serve.
