Ingredients:
For the Koftas:
Paneer – 1 cup, crumbled
Potatoes – 1 cup, boiled, peeled and mashed
Chana Powder(Besan) – 1 tblsp, roasted
Cornflour – 1 tblsp
Salt to taste
Chaat Masala – 1/2 tsp
Cashew Nut Powder – 1 tblsp
White Pepper Powder – 1/2 tsp
Oil to deep fry
For the Gravy:
Oil – 2 tblsp
Cumin Seeds – 1/2 tsp
Green Chillies – 1/2 tsp, chopped
Ginger Garlic Paste – 1 tbsp
Tomato Puree – 2 tblsp
Tomato Sauce – 1 tblsp
Water – 3 cups
Saffron (Zafran) – 1/2 tsp, dissolved in 1 tblsp warm milk (I made a dry roast of the saffron before dissolving it in warm milk)
Cream – 1/2 cup, to garnish
Kofta Masala Mix – 1 1/2 tsp
To make kofta masala, mix together, 1/2 tsp red chilli powder, 1/4 tsp cumin powder, 1/4 tsp turmeric powder, 1/4 tsp garam masala and 1/2 tsp shahi paneer masala (I used Eastern's shahi paneer masala).
Method:
Put the paneer in a bowl along with the rest of the kofta ingredients.
Knead to form a firm mixture and divide into flat(1 cm diameter) koftas/balls.
Heat the oil in a frying pan and deep-fry the koftas until they turn golden brown.
Remove and transfer to a serving dish.
Heat the oil in a kadai.
Add cumin seeds, green chillies, ginger-garlic paste and saute till it begins to change colour.
Add the onion paste and saute until it browns.
Add the tomato puree and tomato sauce.
Season with kofta masala mix.
Add water. Bring it to a boil and let it simmer for 2 minutes.
Stir in the saffron and cream.
Pour over the koftas, garnish with a swirl of cream.
Cook for another 2 to 3 minutes.
Serve hot with parathas.
Sharing my Mom's recipe of Narkel Posto Diye Ilish(Hilsa fish curry cooked in coconut-poppy seeds paste):
Ingredients:
Hilsa/Ilish:4-5 piece
Freshly grated coconut paste:4 tbsp(please do not use coconut milk or powder)
Poppy seeds paste:2 tbsp
Green chili:4-5,slitted
Nigella seeds:1/2 tsp
Turmeric powder:1/2 tsp
Salt to taste
Mustard oil:5 tbsp
Hot water:1 cup
Method:
Clean and wash the hilsa pieces and smear with a dash of turmeric & salt.
Keep it for 5 minutes.
Make a paste of freshly grated coconut and poppy seeds.
Heat 3 tbsp of oil in a pan/wok.
Fry the hilsa pieces till they become golden.
Remove them from the pan.
Add another tbsp of oil to the remaining oil and heat it for few seconds.
Temper with nigella seeds and slitted green chilies.
Remove the chilies when they start changing the colour.
Add coconut-poppy seeds paste.
Cook it by stirring it continuously for 4-5 minutes.
Add a cup of hot water when the nice aroma of coconut-poppy seeds paste comes out.
Stir it well.
Add the hilsa pieces and chilies when the gravy starts boiling.
Cook for another 3-4 minutes.
Add a tbsp of oil,stir it again and remove it from the flame.
Serve it hot with steamed rice.
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!
Ingredients:
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
Method:
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!
Start your day with a healthy breakfast!
Ingredients:
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
Onion,chopped:1,small
Tomato,chopped:1
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
Method:
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.
Ingredients:
Mutton:500gm
Beaten curd:4 tbsp
Salt
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
Method:
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.
Ingredients:
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
Method:
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.
Ingredients
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
Method
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.
