Chicken Dum Biryani (Resturant Style)

Chicken Dum Biryani- Restaurant Style 

INGREDIENTS -

1. Basmati Rice - 2 cups (soaked for an hour)
2. Chicken - 250 gms

3. Pudhina and Dhaniya patta paste - 3 tbsp
4. Curd - 1 tbsp
5. Refined Oil - 2 tbsp
6. Grounded Garam Masala - 2 tsp
7. Salt - to taste
8. Rose water - 1/2 tsp
9. Kewra Water - 1/2 tsp
10. Food Color - 1tsp with 2tsp milk
11. Brown Onions - 1 Big onion chopped and fried

12. Green cardamon - 4
13. Mace (javitri) - a pinch 

PREPARATION -

Marinate the chicken with curd, pudhina and dhaniya patta paste, 1 tbsp oil, 1 tsp garam masala , and salt and keep it in the fridge overnight.

In a pot boil water. Add 2 tsp of oil, Salt, Green Cardamon, Javitri and the soaked Basmati Rice. Do not fully cook it. Keep it 50% uncooked.

Coat a briyani pot with rest of the oil. Now, in the base of the pot set the marinated chicken pieces. Spread the rice on the top of the chicken evenly. Spread the brown onions on the top of the rice. Cover the Pot with a lid and let it cook for 15 mins on a low flame.

Open the lid and add the food color, kewra water and rose water and a tsp of garam masala. Cover the lid again and keep a hot tawa below the Biryani pot and switch off the gas. Let the Biryani on  standby mode for 5 to 10 mins.

Open the lid, feel the aroma and mmmmmm It's ready to serve. :)

Please do not forget to pen down your views... Happy Cooking!! :) :)

Cooker Cake - Vanila & Nuts

Cooker Cake - Vanilla & Nuts

INGREDIENTS -

1. All purpose flour - 1/2 cup
2. Powdered Sugar - 1/2 cup
3. Baking Powder - 1 tsp
4. Vanilla Extract - 1 tsp
5. Egg - 1 (Replace it with 2 tsp of Condensed Milk if you don't want egg)
6. Vegetable Oil - 2 tsp
7. Milk - less than 1/2 cup
8. Nuts - chopped

UTENSIL -

1. Rice Cooker w/o whistle
2. Baking dish coated with oil or butter
3. cooker stand

PREPARATION -

Place the cooker stand inside the cooker and preheat it for 5 mins on a high flame.
In a bowl mix all the Ingredients to make a smooth thick batter. the batter should not be runny. Pour this batter in the baking dish and add the chopped nuts in it. Keep it inside the preheated cooker. Close the lid of the cooker w/o whistle and on a low flame let it cook for 25 mins.

Open the lid and check it with a fork or a toothpick. if it comes out clean, your cake is ready.

I always love to have HOT Vanilla Flavor cake with a cup of hot rich Coffee.. Try this out and please do not forget to pen down your suggestions and comments ...

HAPPY COOKING!! :) :)
 

BBQ Chicken

BBQ Chicken

Flavor of the day-- Spicy, Sweet, Tangy and Burnt 

INGREDIENTS

1. Chicken (Boneless OR With Bones) - 250 gms
2. BBQ Sauce - 1 tsp
3. Tabasco Sauce - 1 small tsp
4. Lemon - 1 1/2 (you may also use white vinegar)
5. Ginger Garlic Paste - 1 tsp
6. Salt - to taste

7. Oil - for cooking

PREPARATION 

Keep the chicken marinated with the ingredients for one hour in the fridge.

Now simply brush oil on it and BBQ it or Grill it. Squeeze 1/2 lemon on the pcs..  Your BBQ chicken is ready.. :)

Serve it as snacks with drinks of your choice :D

Do write to me if you like this recipe.. :)

Happy Cooking :) :)

Shami Kabab

Shami Kabab

You will often find people from Lucknow (Uttar Pradesh), talking about this scrumptious minced meat recipe. I being born and brought up in Lucknow, have tried to make this recipe absolutely "Lucknavi style". So there you go..

INGREDIENTS -

1. Minced Meat- 500gms
2. Water- 4 cups
3. Soaked Chana Dal - less than 1/2 a tea cup
4. Green Cardamon - 4
5. Cinnamon stick 1 medium sized
6. Black Cumin(Shah jeera) - 1/2 tsp
7. Cloves - 5
8. Black Peppercorns - 7
9. Onions - 1 big
10. Garlic - 3-4 chopped
11. Ginger - 1 tsp
12. Coriander leaves - 1 tsp Chopped
13. Imli Paste - 1/2 tsp
14. Green Chillies - 5-6 chopped
15. Salt to taste
16. Oil for frying

PREPARATION

Boil the minced meat, soaked chana dal, all the spices together. Now turn them into a grinder, and add the chopped green chilles, chopped garlic, and chopped ginger and salt and grind to make a fine paste. Do remember there should be any water in the mixture.

Now in this paste add imli paste and chopped coriander leaves and mix properly. Shape them as tikkis and in a non-stick tawa fry them untill golden brown and cooked.

Your mesmerizing Shami Kababs are ready to serve. :)

Serve it hot with Laccha Paratha and Pudhina Raita. 

Do let me know if you liked my KABAB recipe and also, do share your experience on my page. :)

HAPPY COOKING :)

  
 

Chicken Kofta

CHICKEN KOFTA

Opened my fridge and found to some boneless chicken  pcs. in there.. :) Delighted! I cooked Chinese few days back so wanted to try out something Indian.. So thought of this Recipe - #ChickenKofta :) ..
Koftas can either make a veg menu or a Non-veg menu..Veggies generally make it with Lauki (Bottle Gourd), Paneer (cottage cheese), Mix veggies, Soya beans etcs..I tried this recipe with Minced Chicken.. So let's start :D

INGREDIENTS-

SERVES - 3

For Chicken Balls

1. Minced Chicken - 1 bowl
2. Grounded Cashews- 2 tsp
3. Grounded Almonds - 2 tsp
4. Grounded Cumin Seeds- 1 tsp
5. Ginger Chopped- 1tsp
6. Garlic Chopped - 1 tsp
7. Onion Chopped - 1 medium size
8. Salt to taste
9. Oil for deep frying

PREPARATION

In a bowl of minced Chicken add all the ingredients and mix properly. Now with  light oily hands make medium sized balls and deep fry them. Your Kofta Balls are ready.

For Kofta Curry-

1. Tomato - 1 big
2. Onion - 1 big
3. Ginger Garlic Paste - 1 tsp
4. Red Chilli Powder- 1 tsp
5. Jeera powder- 2 tsp
6. Dhaniya Powder - 2 tsp
7. Haldi - 1 tsp
8. Salt  to taste
9. Garam Masala- 1 1/2 tsp
10. Water - 1 cup
11. Mustard Oil - 3 tbsp

PREPARATION -

Make a paste of Onion, Tomato, Ginger Garlic Paste, Red Chilli Powder, Jeera Powder, and Dhaniya Powder. Heat oil in a pan and add this paste into it. Fry until oil separates. Add salt. Now add these Kofta Balls in the cooked masala and add water. Mix properly and and on a medium high flame let the gravy go thick. Add Garam Masala to it and keep it covered for 5 minutes.

Well. Your Chicken Kofta is ready to serve. :)

Best Served with - Hot Garlic Naan. :D

Happy Cooking!! :)

Crispy Chilli Chicken-- Chinese Delicacy

CRISPY CHILLI CHICKEN

Chilli Chicken Recipes are easily available across internet. The only thing which makes mine different is the crispiness of the chicken pieces and slightly different sauce from a normal recipe.

So.. quickly note down the  Ingredients and the recipe...

INGREDIENTS 

1. Boneless Chicken - 1/2 kg cut into pcs.
2. Cornflour - 2 tbsp
3. All Purpose Flour (maida) - for top coat - 1 bowl
4. Ginger Garlic paste - 1 1/2 tsp
5. Red Chilli Paste/ Sauce - 1/2 tsp
6. Honey - 1 tsp
7. Soya Sauce - 1 1/2 tsp
8. Ajinomoto - 1 1/2 tsp
9. Onion - 1 big chopped
10. Garlic cloves - 10 chopped
11. Ginger - 1 tsp chopped
12. Green Chillies - 3 chopped (As per taste)
13. Salt - to taste
14. Water - 3 tbsp
15. Oil - for cooking
16. Dry Parsley - for sprinkle

PREPARATION 

Marination -

In a bowl take cornflour, tsp ginger garlic paste, salt and and little water to make a smooth thick mixture.Now add the boneless chicken cuts in the mixture and let it marinate for atleast half an hour.

Post half an Hour --

In a deep pan heat sufficient oil for deep frying. Take these marinated pieces of chicken and wrap them in dry all purpose flour and immediately deep fry them on a medium low flame. This process makes your chicken really crispy. Now, in a Wok. heat little oil around 2 tbsp. add the chopped garlic and ginger together and saute for few seconds. Add chopped onion and green chillies together. Fry them on a high flame while continuously stirring. now add the red chilli paste or red chilli sauce, honey and soya sauce and saute for  few seconds and add 1/2 tea cup of water and let it thicken (as a sauce). Add the crispy chicken pieces into the sauce and mix well. Sprinkle Ajinomoto and mix well again.. Your crispy chilli chicken is ready to serve...

Serve it Hot as a Snack... Sprinkle some dry Parsley to get that instant flavor...

FOR VEGGIES-- you may replace the chicken with Paneer or Soya or Gobhi as well :)

Okay... So if you liked this recipe please do write to me.. :)

Happy Cooking :) :)

Kosha Murgi

KOSHA MURGI 

Chicken cooked in thick and spicy gravy.

INGREDIENTS -

1. Chicken - 1/2 kg
2. Tomatoes - 2 big
3. Onions - 3 Big
4. Garlic - 15-20 cloves
5. Ginger - 1 cube
6. Green Chillies - 3
7. Coriander Leaves chopped - 1/2 cup
8. Red Chilli Powder- 1 1/2 tsp
9. Cumin powder - 1 1/2 tsp
10. Cumin seeds- 1/2 tsp
11. Cinnamon - 1 stick broken into two
12. Big Cardamon - 1
13. Cloves - 4
14. Green Cardamon - 4
15. Black Peppercorns - 4-6
16. Bay Leaf - 1 big
17. Salt - to taste
18. Mustard Oil for cooking
19. Water accordingly

Serves - 4 to 5

PREPARATION -

Blend the onions , ginger and garlic to make a paste. Now in a deep pan heat Oil. Add Bay leaf, cinnamon, big cardamon, green cardamon, cloves, cumin seeds, and black peppercorns and fry them on a low heat for few seconds. Now add the onion paste and fry it till the oil separates from it.Add Red Chilli powder, cumin powder and salt and mix.Now add the cut tomatoes and green chillies and saute it for few seconds and then cover the pan with a lid till the tomatoes melt. Open the lid and again saute it on a high flame for 5 mins while adding little water to it and continuously stirring it.

Now add the Chicken to the masala stir it finely so that the masala is finely coated on the chicken. turn the flame on low mode and cover it with the lid. Let it cook till the chicken is  ready.

Open the lid,  and now saute on a medium high flame. Again add 1/2 cup of water and  saute till the gravy thickens. Add chopped coriander leaves and mix well.

Your "Kosha Murgi" is ready to serve. 

Have it with Rumali Roti and plz do not forget to pen down your views.. 

HAPPY COOKING :) :) 

Chicken Tikka Masala

Chicken Tikka Masala 

Boneless Chicken grilled and cooked in Spicy gravy.

INGREDIENTS -

1. Boneless Chicken - 500gms cut into slim pcs
2. Curd - 2 cups
3. Cumin Powder- 1 1/2 tsp
4. Kashmiri Red Chilli Powder- according to taste
5. Kasoori Methi (Fenugreek Leaves) - 1 1/2 tsp crushed
6. Ginger Garlic Paste - 11/2 tsp
7. Garam masala - Cumin seed , green cardamon (2), Cloves (4), Cinnamon (1 stick broken into two)
8. Garam Masala grounded- 1 tsp
9. Lemon - 2 tsp
10. Onion - 2 medium, 1 big
11. Garlic - 10-15
12. Ginger - 1 1/2 tsp
13. Tomato - 1 medium, 1 big
14. Green Chillies - 4-5 (depends on how much spicy you want it to be)
15. Water - accordingly
16. Salt to taste
17. Oil to cook

PREPARATION -

In a bowl  of chicken pieces, add 1 cup curd, Salt , 1 tsp cumin powder, 1/2 tsp kashmiri red chilli powder, 1 1/2 tsp crushed kasoori methi, 1 1/2 tsp ginger garlic paste, Lemon 2 tsp, 1 big Onion cut into pieces, and 1 big Tomato cut into pieces. Mix them well and let it get marinated for an hour.

Blend rest of the onion,ginger and garlic together to make a paste. Cut the remaining tomato into 4, chop the green chillies too. In a small bowl, make a paste of the remaining Curd, Red chilli powder, Cumin Powder and little water and mix well.

Now, grill the marinated chicken and the onions and the tomatoes, and keep the tikkas aside. In a deep pan, heat oil. add the solid garam masalas and fry them on a low heat for few seconds. Now add the Onion paste and fry it first on a low flame for 5 minutes, and then 10 mins on a high flame while continuously stirring the same. Now add the tomatoes and cook until they are soft. Now add the curd paste and cook it on a high flame again continuously until cooked. Add salt if required.
Add the Chicken Tikkas in it and cook it for couple of minutes on a high flame. Add little water if required.Finish it with the grounded garam masla.

Well your Chicken Tikka Gravy is ready to serve.:)

Eat it hot with Naan or Chapati :) 

Do write to me if you liked my recipe. :)


Happy Cooking :)

French Crepe with Vanilla Twist

French Crepe With Vanilla Twist


Ever thought that Monday Blues could be so delightful and yummy? Check out this French recipe from my kitchen. It's easy and absolutely quick to cook..Serve it as a Breakfast or have it as a dessert.. Trust me you just can't get enough of it.. 

INGREDIENTS-

1. Milk- 1 tbsp
2. All Purpose Flour- 1 tbsp
3. Egg- 1
4. Melted Butter- 1 tsp
5. Vanilla Extract- 1/2 tsp
6. Powdered Sugar or Sugar Free- 1/2 tsp
7. Refined or Olive oil
8. Salt- 2 pinches

SERVES - 2

PREPARATION-

Beat the Egg, Salt, Melted Butter, Vanilla Extract and the Powdered Sugar together. Slowly pour the all purpose flour in the mixture and beat it hard so that there are no lumps. Add milk accordingly so that the batter neither is too thick nor thin.

In a non-stick tawa, heat oil on a medium flame and pour the mixture in four parts proportionately.
Fry them till light brown on a low flame.

Your French Crepes are ready to serve.

Serve it hot with Mango slices and Strawberries. I didn't have Strawberries in my fridge, so added Strawberry Ice-cream to the serving. 

Do write to me if you liked my #BreakfastRecipe ... Till then Happy Cooking :)

 

Paneer and Daal ki Tikki

Paneer and Dal Tikki

It's Monsoon already, and I am sure you guys are craving for hot and spicy snacks. So I experimented something yesterday, and guess what... it turned out well.. So, thought to share it with you guys... So there we go..

INGREDIENTS

1. Mashed Paneer - 1 cup
2. Masoor (Malka/Orange) Dal Paste - 2 tbsps
3. Green Chillies- 3 chopped
4. Ginger - 1 tsp chopped
5. Sooji (Rawa)- 1 tsp
6. All purpose Flour (maida) - 1 tsp
7. Salt- to taste
8. Chat Masala- to sprinkle
8. Cooking Oil - 3 tbsp

Serves - 2

PREPARATION -

In a bowl, mix the mashed Paneer, Masoor dal, Chopped green Chillies, Chopped Ginger, Sooji,  Maida  and Salt together. Give the mixture small tikki shapes. In a non-stick flat pan heat oil, and place these Tikkis on it. Fry them on a low flame until Golden Brown in color. Flip in between. Switch off the gas flame and serve hot. Before serving sprinkle the chat masala.

Best served with Sauce of your choice or Green Chutney. 

Do write to me if you liked my recipe Happy Cooking and Happy Monsoon :) :) 

KASHMIRI RAJMA MASALA (Kidney Beans Recipe)

Kashmiri Rajma Masala

We are too fond of 'Rajma-Chawal' (Beans +Rice), which is indeed famous across India. I first had Rajma-Chawal at my friend's place when I first stepped in Delhi.. This recipe is usually cooked in thick spicy paste of Tomato, Garlic and Ginger and is served with Hot Plain Rice...
Rajma Chawal is one of my hot favorites and I can have it without even thinking of my health regime. :P 
Today I am going to share with you guys absolutely a different recipe of Rajma Masala... So, there we go.. 

Before we jump onto the Ingredients section, lets just understand what is so different about this RAJMA MASALA recipe.. 

In this Kashmiri Recipe, Kidney Beans(Rajma) are cooked in a very different manner, though spices are almost similar. Two most important pointers are-

A. Beans are boiled in the cooker with a Cinnamon Stick
B. Onions are used in much quantity than tomatoes. (I have not used tomatoes at all)

Now, let's jump onto the INGREDIENTS 

INGREDIENTS-

1. Rajma(Kidney Beans)- 2 cup soaked overnight
2. Onion- 3 medium sized
3. Garlic- 1 tbsp Chopped
4. Ginger- 1 tsp Chopped
5. Green Chillies - 4 Chopped
6. Garam Masala- 1 tsp

7. Cinnamon Stick - 1
8. Cumin Seeds- less than 1/2 tsp(small)
9. Ginger Powder(Saunth)- less than 1/2 tsp small
10. Cumin Powder- 1 tsp
11. Coriander Powder- 1 tsp
12. Kashmiri Red Chilli Powder- 1tsp
13. Asafoetida (Hing) - 2 piches
14. Salt - to taste
15. Mustard Oil
16. Water

PREPARATION-

In a cooker add the soaked and dried Rajma, Cinnamon stick and 6 cups of water and cook it until the rajma looks hard but yield easily to pressure.

Now in a blender, make a paste of Onions, Cumin powder, Coriander Powder and Ginger Powder. In a deep pan heat oil. Pop in Cumin seeds and add the hing. Now add the chopped ginger and garlic and saute til fragrant. Now add the onion paste and cook it until the oil separates and the raw smell is gone. Add salt and Kashmiri red chilli powder and mix it well. Add little water to it and cook it further. Now add the Boiled Rajma and the Garam Masala and chopped green chillies in it. Mix it well by stirring it now and then. Add water 11/2 cups and cover it with the lid till it comes to a rolling boil. Cook it for 5 mins. on a low flame... Your KASHMIRI RAJMA is ready to serve.

Best served with Saffron Rice , Plain Rice, Parathas and even Chapatis.

Hope you like this recipe,and if you do, please do not forget to pen down your views below :)    Happy Cooking!! :)

Shorshe+Posto Bata Maach (Fish Recipe)

Shorshe +Posto Bata- Maach (Fish Recipe)

An authentic Bengali cuisine, in which Fish is coated with Shorshe(Mustard Seed) & Posto (Poppy Seed) paste and is slowly cooked in steam.

INGREDIENTS-

1. Rohu Fish - 4 pcs (Deep Fired)
2. Posto (Poppy Seed) - 2 tbsp (soaked for 30mins)
3. Shorshe (Mustard Seed )- 2 tbsp (soaked for 30 mins)
4. Ginger- 1/2 tsp (Julienne)
5. Green Chilli - 4 chopped
6. Paanch Phoron (Bengali 5 spices)- 1/2 tsp

7. Salt- to taste
8. Water - Accordingly
9. Mustard Oil - 2 tbsp

SERVES- 2

PREPARATION-

Blend - Posto, shorshe and paanch phoron in blender to make paste. Coat the fried Fish with this paste and salt and keep it aside. In a deep pan, heat oil. Add Ginger and chopped green chillies. Saute for few seconds, and then pour the Coated Fish pcs. in it. Add little water so that the gravy isn't dry and let it cook on a low flame, with a covered lid on it, at least for 5-10 mins. (do keep a check in between)

Your Shorshe-Posto bata Maach is ready to serve.
TIP- You may also cook the fish without frying. The fish needs to be thoroughly washed and cooked in steam.   

We Bengali(s) love to eat this dish with Hot Plain Rice. So do try this recipe and please do not forget to pen down your views. 

HAPPY COOKING :) 

Keema-Noodle Wrap

KEEMA-NOODLE WRAP

Tring!Tring! 

Hubby- Hey Hon, I"ll be home in half an hour.
Me- Oh! How cool. :)
Hubby- I am starving, please keep something ready.. :)
Me- mmmm.. that's a short notice.. :/
Hubby - Anything in snacks would do.. I am really hungry.
Me- Okaiii... 
Hubby- Love You :)
Me- same to you... mmmmmm started thinking... mmmm

Aaloo Chat? naah!, Patties..?? less time I had.. and I had already spent 5 mins.

&.. then this clicked... THIS ... 

This was actually quick... There you go with the Ingredients below--- 

INGREDIENTS-

1. Boiled Noodles - according to no. of servings (I made it for 2 so took less than a half bowl)
2. Keema (Minced Meat) - one palm full
3. Onion- 1 small
4. Green Chilli - 2 chopped
5. Garlic - 4 chopped
6. Ginger- little shredded
7. Stir-Fried Sauce - 1 tbsp
8. Maida Dough - according to no. servings
9. Salt- to taste
10. Oil- 2 tbsp for Noodle cooking and rest for deep frying

PREPARATION- 

A.

In a deep pan heat 2 tbsp of oil. Saute Ginger, Garlic, Green Chillies, and Onion for few minutes on a high flame. Keep on stirring to avoid sticking at the bottom of the pan. Now, add keema to it, and on a low flame cook it for 5-10 mins. When the Keema is cooked, add the noodles, salt and the stir fried sauce and toss it on a high flame. Your Wrap stuffing is ready.

B.
Make 2 fine balls with the maida dough. Give each maida ball a rectangular shape. Fill in a little portion of the Noodle stuffing in each and roll them cleanly.

Heat oil in a Deep pan for deep frying. Drop these wraps in the oil and on a low flame cook it until they are brown and crispy.

Well... It took me exactly 30 mins. to prepare  and cook it for 2 servings.. Isn't that quick and snacky?

Hubby was equally happy and surprised... :D 

TIP- Serve it Hot with Mustard Sauce... :)

DO try this quick and delicious snack at home and yeah, please do not forget to pen down your views ... Till then HAPPY COOKING!! :)

BREAD PUDDING - HONEY COATED

BREAD PUDDING - HONEY COATED

This is one of my favorites from "MOMMY's Kitchen". We being Bongs, can never stop ourselves from the craving of having Sweet.. I still remember, when Mommy used to cook variety of sweets every time and used to pack it in my school lunch box. Aah! What days were those... 

These days we are more cautious about health and avoid "Sweet Things". So considering that, I made this Bread Pudding healthier... It's easy and quick to cook so that....all the Mommy's out there, not only may add sweetness in their kids Lunchbox but also can have it, without any guilt... :) :) ;) 

INGREDIENTS -

1. Bread - 4 pieces
2. Cardamon Powder - 1/2 tsp
3. Cinnamon Powder - 1 pinch
4. Eggs- 2 beaten properly
5. Milk - 1/2 cup
6. Vanilla Extract - 1 tsp
7. Sugar Free  Powder - 2 tsp
8. Honey - 2 tsp
9. Butter - 2 tsp melted

Serves - 3-4

PREPARATION -

In a bowl, add the  Eggs, Milk, Butter, Vanilla Extract, Sugar Free Powder and blend. Cut the Bread pieces in any shape you want to, and spread them evenly in an oven pan. Now pour the blended mixture over it, in such a manner that the bread pieces are finely coated. Add the Cardamon powder and the Cinnamon powder on it. At 100 degree Celsius bake the bread for 10 mins. (checking it in between). Add  1 tsp Honey to it when it is half cooked.

Your BREAD PUDDING is ready to serve.. Top it with rest of the honey and let your kids love you more... 

Tip- This dessert tastes Yummy when hot :) , you may also have the refrigerated version of this dessert. 

Treat yourself and your kids with this easy and healthy Bread Pudding and enjoy your day :)... till then HAPPY COOKING!!!

Dum Aaloo - Potato Recipe

DUM ALOO(Potato Recipe)

Dum Aloo is a famous potato recipe all across India. It's a Kashmiri cuisine, in which baby potatoes are cooked on a low flame with a gravy full of spices. You would find find several recipes for "DUM ALOO" all across the internet. However, I have tried this Bengali style Dum Aloo which is easy and quick to cook.  SO.. there we go.. 

INGREDIENTS 

1. Baby Potatoes - 5 pcs (boiled and peeled)
2. Green chillies - 4 pcs
3. Onion - 2
4. Tomatoes - 2 small
5. Ginger - 1 tbsp
6. Garlic - 8-10 cloves
7. Cumin Seeds- 1 tsp
8. Bay Leaf- 1
9. Cinnamon Powder- 1/2 tsp
10. Cardamon Powder- 1/2 tsp
11. Black pepper Seeds- 3-4
12. Cloves crushed - 4-5
13. Coriander Powder- 1 tsp
14. Cumin Powder- 1 1/2 tsp
15. Kashmiri Red Chilli Powder- 1 tsp (only for color)
16. Turmeric Powder - 1/2 tsp
17. Salt - to taste
18. Water
19 Oil for cooking (Mustard)
20. Coriander leaves - chopped

SERVES -2

PREPARATION 

Blend onions, tomatoes, ginger, garlic and green chillies together to make a fine paste. Heat oil in a deep pan. Fry the boiled potatoes and keep them aside. Now in the same pan add bay leaf, cumin seeds and black pepper seeds and fry  for few seconds. now add the paste and fry it on a low flame for couple of minutes until the oil separates from the paste, while keep on stirring it. When this is cooked, add coriander powder, cumin powder kashmiri red chilli powder, turmeric powder, salt and 1/2 cup of water and again cook on a low flame for couple of minutes until the sauce is thick. Now add the potatoes in it and keep on stirring till the potatoes are finely coated with the paste. Add 1/2 cup of water again and again saute it for 5 minutes on a low flame (I guess that's why it is named as Dum Aloo). Now add crushed cloves, cinnamon powder and cardamon powder, chopped coriander leaves and again mix and let it cook on a low flame with a covered lid for 5 mins.

When you open the lid, an exotic flavor would tempt you to have it immediately... So, don't wait. Serve it with Maida loochi (Puri) and enjoy your dish... :) 

Do write to me if you liked this recipe. Till then HAPPY COOKING :) 

CHICKEN BIRYANI

CHICKEN BIRYANI

Well, to start with, it's a heard name and you would find several methods to cook "Chicken Biryani", everywhere in the internet. I discovered this quick method of cooking Chicken Biryani. Trust me it tastes amazing. 

INGREDIENTS -

1. Basmati Rice (I have used Daawat Biryani Rice) - 3 Medium cups
2. Chicken pieces - 5-6
3. Onion - 2 Big(cut into long sleek pieces)
4. Ginger - 1 tsp chopped
5. Garlic - 1 tsp chopped
6. Grounded Garam Masala - 1 tbsp (I use my home made garam masala)
7. Black Pepper Seeds - 4-5
8. Mace - less than 1/2 tsp crushed
9. Cinnamon- 1 medium sized broken into 2 pieces
10. Bay leaf - 2
11. Small Cardamom - 3-4
12. Cloves - 3-4
13. Kasoori Methi (Fenugreek) - 1 tsp crushed finely
14. Kesar flavor(Saffron) - 1/2 tsp
15. Food color Red & Orange - (Mixed with milk)
16. Oil for cooking
17. Salt to taste
18. Water - Accordingly

SERVES -2

PREPARATION -

In an aluminum pan or handi heat oil (5-7 tbsps). Add bay leaves, and other solid spices (do not fry them too much). Immediately add Ginger, Garlic and One Onion.Fry on a low flame till the onion,ginger and garlic are cooked. Now add the Chicken pieces. Fry till they are little brown. Add rice, fry it along on a low flame. Keep on stirring so that the rice doesn't stick on the surface of the pan. Add salt and water. Cover the pan with a lid and let it cook on a low flame. After 10 minutes, open the lid and add Garam Masala and Kasoori Methi and again cover the lid. let the water dry completely.

In a frying pan heat oil and add the other onion pieces . Fry till its brown and crispy.

Now, again after 10 minutes open the lid to check if the water has dried completely. Add kesar flavor, food color and the crispy brown onion to it. Turn off the gas and cover the pan with the lid.

After 10 minutes open the lid. Your Chicken Biryani is ready to serve.

Best served with Chicken curry :) 

Please do write to me if you liked this recipe .. till then Happy cooking :)

FRAGRANT RICE

FRAGRANT RICE

This rice recipe is quick & easy to cook, tasty to eat and every Veggie & Non-Veggie person will relish it..... :)  It doesn't need too much of butter, and also isn't too dry.. Specialty of this Rice Recipe is that, it's cooked in spices to get  the aromatic flavor, which automatically increases your starving :) So there you go...

INGREDIENTS -

1. Basmati Rice (I have used Daawat Traditional Basmati Rice) - 3 medium cups
2. Anise (star spice) - 2 pcs
3. Cinnamon (dalchini stick)- 1 big stick broken into 3 pcs.
4. Mace (javitri) - 1/2 tsp crushed
5. Black Pepper seeds - 2-3
6. Bay Leaf - 1 medium size
7. Water - for cooking rice
8. Oil/ Butter (melted) for cooking- 4-5 tbsp (I prefer Butter over Oil for this recipe)
9. Salt to taste

SERVES -2

PREPARATION - (In two steps)

1. In a microwave bowl add rinsed Basmati rice, Anise, Cinnamon sticks, crushed Mace, water and 2 tbsp of butter . Cover it with the bowl lid and cook the rice in the microwave for 10 mins. at 100 degree Celsius (temperature and time settings may differ). 

2. When the rice is cooked. Heat the remaining butter in a deep round pan. Add bay leaf and black pepper seeds  in it. Now add the rice, stir it for couple of minutes on a low flame. Add salt to taste. Switch off the gas, cover the pan with the lid for 10 minutes. Your "Fragrant Rice" is ready to serve.

This rice is best served with any gravy dish (veg or non-veg). Please do write to me if you like my recipe.. till then Happy Cooking! :)

Macher Kalia

MACHER KALIA 

A typical Bong food, which is spicy and delicious. Fish recipes are always easy to cook for a Bong. However, this recipe is too easy to cook for Non-Bongs too :) 

INGREDIENTS 

1. Rohu Fish (Cleaned and Washed) - 4 pcs
2. Onion - 2 medium sized
3. Tomato - 2 small
4. Ginger Chopped - 2 tsp
5. Garlic Cloves  Chopped - 3 tbsp
6. Green Chillies - 4 (According to taste)
7. Bay Leaves (Tej Patta) - 2 small or 1 big
8. Coriander Powder- 1 1/2 tsp
9. Cumin Powder - 1 1/2 tsp
10. Haldi - 2 tsp
11. Red Chilli Powder - 1 tsp (I use it for color, you may use the red chilli powder for making it spicy)
12. Garam Masala Powder - 1 tsp (I use my homemade garam masala)
13. Salt - To taste
14. Water - 1 1/2 cup
15. Mustard Oil - for cooking
16. Coriander leaves for garnishing

Serves - 2

PREPARATION

First, in a bowl of 1/2 cup of water  add Cumin Powder, Coriander Powder, Haldi and red Chilli Powder  and Salt and let it soak till you cook the other stuff  .Wrap the fish with 1 tsp of haldi, and salt and deep fry them. Now in a blender, blend the onions and tomatoes together, to make a fine paste. In a deep pan, heat 2 tbsp of oil. Add the Bay leaf, chopped Garlic & Ginger and fry it on a low flame, till the aroma comes out. Now add the paste and cook it on a low flame for 5-10 minutes till it is completely cooked. Now add the soaked masalas and cook on a low flame for 5-10 minutes. Add water in it and let it again cook on a low flame till the gravy is thick. Add the Fish pcs and chopped green chillies and mix it well with gravy. Turn off the gas , sprinkle the garam masala and cover the pan with the lid for 5 mins.

Your "MACHER KALIA" is ready to serve.

Do send in your views on this recipe and till then .... HAPPY COOKING! :)

Chilli- Garlic Ghobhi Tossed in Honey

Chilli-Garlic Gobhi Tossed in Honey

My Blogs talk about too much of Chinese Recipes... I know I know.. As I am too fond of Chinese food, hence, couldn't resist my passion and love for Chinese Cuisines. They are not only easy and quick to cook, but also delicious. So here I go with another one, directly from my cook book. 

INGREDIENTS

1. Cauliflower Florets -  1 small Cauliflower
2. Garlic - 10-12 cloves chopped
3. Green Chillies- 4-5 chopped
4. Red Chilli sauce - 3 tbsp (depends on how much hot you want it to taste)
5. Honey - 2 tbsp
5. Soya Sauce - 1 tsp
6. Ajinomoti - 1 tbsp
7. Maida - 1 medium bowl
8. Cornflour - 1/2 medium bowl
9. Garlic Powder - 1 tbsp
10. Water - 1 cup for the sauce and 1 bowl for cooking
11. Oil for cooking
12. Salt to taste
13. Parsley for garnishing 

Serves - 2

PREPARATION

In lukewarm water , half cook the cauliflower florets. Take them out and let it dry. Now add Cornflour, Maida, Garlic Powder and Salt and wrap it properly. In a pan heat oil. Deep fry these florets and keep aside. The florets should be crispy.

SAUCE - In another pan heat 2 tbsp of oil. Add Chopped garlic and Green Chillies. Saute on a high flame for few minutes. Add soya sauce, red chilli sauce, salt to taste and keep on stirring on a high flame. Add water and let it come to froth.

Now add the cauliflower florets, add honey and ajinomoto and toss it.  Garnish it with fresh chopped Parsley and serve hot.

Tip- Chinese dishes are best cooked in a non-stick wok on a high flame.


Do share your views and Happy Cooking! :) :)


 

AAM PANA

AAM PANA  (Or as we Bong say- "Pora Aame er Shorbot")

This drink made of Raw mango is meant to be the best drink of summer. It's an old recipe, however, I am sharing it with you guys because this not only will keep you chilled but will keep your stomach healthy.

INGREDIENTS

1. Raw Mango - 2
2. Crushed Ice and Ice cubes(4-5)
3. Mint leaves - 4-5
4. Lemon - 3 tbsp
5. Rock Salt (Kala Namak) - 1 tbsp
6. Chaat Masala / Jaljeera Powder- 1 tbsp
7. Sugar  to taste
8. Water

Serves - 2

PREPARATION

Burn the Mangoes directly on the Burner. When it becomes little soft boil them. Now peel the skin and mash the Mangoes. In a blender add these mashed mangoes, sugar, rock salt, chaat masala/ jaljeera,lemon and mint leaves and Ice cubes. Blend them properly to make a smooth paste.

SERVING - In the glass pour the paste, add crushed ice and water. Garnish it with lemon or mint leaves and serve.

Tip - Try this Aam Pana with Soda and u would love that too :)

Do write to me on how you like my recipes.

Till then Happy cooking! :)