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Sunday, September 9, 2012

Honey & Chili Chicken

Serves- 2-3


  1. Boneless Chicken- 500 gm (Diced 1 inch size)
  2. Egg – 1 ( beaten)
  3. Soya Sauce- 2 tbsp
  4. Chopped garlic- 1 tsp
  5. Ginger garlic ( in Equal proportion ) paste- ½ tsp 
  6. Black Pepper powder (crushed fresh)- 1 tsp
  7. Whole Red chilies- 5-6 (Cut and deseed the chilies)    
  8. Vinegar- 1 tbsp
  9. Cornflour- ½ cup
  10. Honey- 6 tbsp
  11. Sugar- ½ tsp
  12. Lemon juice- 2 tbsp
  13. Onion Juice- 2 tbsp
  14. Chopped spring onion- 2-3 tsp (to Garnish
  15. Oil
  16. Salt          


1.Wash and pat dry the chicken using kitchen towel.

2.Add 2 tbsp of honey, ginger garlic paste, lemon juice and ½ tsp of salt. Mix well and refrigerate it for 30 minutes.

3.Take a blender bowl; add the deseeded red chilies, vinegar. Blend, to get a fine paste.

4.Take out the chicken from the refrigerator; add the beaten egg, cornflour, 1 tbsp Soya sauce.

5.Mix them well.

6.Heat oil in a pan/wok

7.Deep-fry the chicken till golden brown.

8.Strain and keep it aside.

9.Heat 2 tbsp of oil in a pan.

10.Add the chopped garlic

11.Saute for a few seconds and add soya sauce. Mix well.

12.Add onion juice, red chili paste, black pepper, and sugar.

13.Add ½ cup of water and mix well.

14.Add the fried chicken and mix well.

15.Check the salt seasoning.

16. Take a bowl; add ½ cup of water and 1 tbsp of cornflour.

17.Add the cornflour solution and stir well.

18.Add the honey and stir well( Toss it well- if possible)

19.Cook it for 2-3 minutes with continuous stirring and tossing.

20.Garnish with chopped spring onion and serve hot

Chingri Macher Malaikari

Chingri Malaikari- is actually 'An Elegant Bengali Classic'.Prawns are cooked in fresh coconut milk using some spices.The Bengali Chingri Malaikari stands out Head and Shoulders above all the cuisines.I am literally short of words in describing the taste of this classical Bengali preparation.



1.Prawns- 7-8 ( 500 gm,Fresh and cleaned  with heads on,marinated only with salt- for 10 minutes)

* The process of cleaning a prawns is crucial as the Prawns with heads needs delicate cleaning.Keeping the heads adds the Flavour which actually makes a Bengali Chingri (Prawan) Malaikari- what it is famous for.
While cleaning the head- take out everything but the  liquid substance inside

2.Grated Onion- 3 tbsp

3.Ginger Paste-1½ tsp

4.Chopped Garlic- Make a paste with ONLY 2 cloves

5.Black pepper powder- ½ tsp (fresh crushed)

6.Slit Green Chilies- 2

7.Sahi Jeera (Optional)- A generous pinch ( ¼ tsp)

8.Cumin Powder (Jeera)- ½ tsp

9.Coriander Powder ( Dhania)-  ½ tsp

10.Turmeric Powder(Haldi)-2 pinch

11.Bay Leaf-1

12.Cinnamon- 1 inch stick 

13.Green Cardamom- 2

14.Cashew Paste- 2 tbsp

15.Coconut Milk- 3 cups

*To get the fresh coconut milk. Blend the coconuts; add some water;blend again, and strain out the milk using a strainer.

16.Fresh Cream- 1 cup

17.Ghee- 1½ tsp

18.Oil- 3 tbsp




1. Take a small bowl and add ginger garlic paste,cumin powder,coriander powder ,black pepper powder and turmeric powder.Mix all well to make an even 'masala' paste.

2.Crush the cinnamon,green cardamom using a heavy utensil ( SHIL & NORA for the Bengalis)

2.Heat oil in a pan/kadhai.

3. Fry each prawns till light/pale golden colour.Take out the prawns and set them aside.

4.On the same oil add the bay leaf  and Sahi Jeera.

5.Within a few seconds,add the grated onion.

6.Fry till golden brown.

7.Add the 'masala' paste and fry till the oil seperates out.

8.Add the prawns and mix well.Stir for a few seconds.

9.Add salt and a very small quantity of water.( ½ of a small cup )

10.Cook it for 1 minute.

11.During this time heat another pan,add the Ghee add the crushed green cardamom and crushed cinnamon .Within a few seconds the fragrance will rice.Take out the pan from heat.

12.Take out the pan ( with PRAWNS) from the heat as well.Add the saute-ed garam masala  ( entire mixture of STEP 11) into it.

13.Add the cashew paste and mix well.

14.Add the coconut milk slowly and keep on stirring.Add the slit green chilies.Mix all well.

15.Take the pan back to heat and bring  it to boil.

16.Cook it on simmer (low heat) till we get a semi-thick gravy with a creamy consistency.

17.Add the fresh cream with continuous stirring.Cook it for another 30 seconds.

18.Serve hot with plain rice or Bengali Polao.

Friday, August 31, 2012

Mutton Rezala


1.Mutton – 750 gm 

2.Onions – 4(medium), sliced

3.Ginger paste- 1 ½ tsp

4.Garlic paste- ½ tsp

5.Cinnamon- 3 sticks (each of 1 inch) Cloves- 5-6

6.Cloves- 4-5

7.Black cardamom –2 (take only the pods)

8.Black pepper powder- ½ tsp (crushed fresh)

9.Bay Leaf –3

10.Red Chilies (whole)-3

11.Curd/Yoghurt- 3 cups (250 gm)

12.Raisins (pasted)- 15

13.Cashew- 15

14. Milk – 250 ml( Boil it till it reduces to half)


16.Ghee- to fry the onions

17.Saffron- A generous pinch


1.Wash, drain and pat dry the mutton pieces.

2.Soak the cashew and raisins in hot water for 15 minutes. Make a paste of cahew and raisins- SEPERATELY.
3.Heat a pan, add bay leaves, cardamom pods, cinnamon, and cloves.Dry roast all of these.

4.Make a COARSE powder of all the roasted spices.

5.heat oil in a pan and fry the sliced onions till golden brown.Strain it and allow it to cool.

6.Make a smooth paste of the fried onions. Do not add water to make the paste.Add 2-3 tbsp of ghee to make a smooth paste.

7.Take a bowl, add the mutton, salt, curd, ginger garlic paste, fried onion paste, black pepper powder, roasted spice powder. Mix all well.

8.To marinade- keep it inside a refrigerator for 2 hrs. The longer you marinade the tender the meat gets

9. The secret of authentic mutton rezala lies in its very slow cooking process. Take a heavy bottom vessel- that has a tight fitting lid to it.

10.Put the mutton inside the vessel, add the whole red chilies and close the lid. Simmer (in very low heat) the mutton for 15-20 mins.

11.Stir well and add 1 cup of warm water.Close the lid again and cook in simmer for another 20-25 minutes.

12.Take a bowl and add the milk. Mix the cashew and the raisin paste.Mix well.Add pinches of saffron to it.

13.Remove the mutton from heat.Add the milk.Stir well.

14.Return the vessel to heat

15.Cook till the meat is tender and you get a  shiny white gravy.

16.Rezala is ideal with biriyani,however you can serve with rumali or tandoori roti.


1.When adding the milk, make sure to remove your pan from heat, and then once stirred in properly, return it on the heat. This will stop the milk from breaking.

2.The secret of authentic 'mutton rezala' lies in Simmering-cooking in very low heat. 

Sunday, August 26, 2012

With Spinach & Paneer- A Hara Bhara Kabab




1.Spinach-12-15 leaves

2.Fresh Green Peas- 1 ½ cup

3.Boiled Potato- 4-5 medium size

4.Grated Paneer (Cottage Cheese)-1 cup

4.Ginger-1 ½ tsp, chopped fine

5.Garlic- 1 ½ tsp, chopped fine

6.Green chilies- ½ tsp, chopped fine

7.Coriander Leaves (Cilantro)- 6 tsp, chopped fine

8. Corn-flour- ¾ cup


10.Indian Chaat Masala

11.Oil – to deep fry



1.Take a pan and boil water. Add salt and add the whole spinach leaves. Boil it for 3-4 minutes. 

2.Strain it through cold water. Squeeze out the excess water.

3.Chop the spinach very fine.

4.Blend the fresh green peas coarsely.

5.Peel off the skin and grate the boiled potatoes.

6.Take a bowl; add the spinach, potato, paneer, green peas, ginger, garlic, green chili, coriander leaves, and salt. Mix all well.

7.Add the corn- flour and mix again (using hand would be better). Keep the mixture for 15 minutes.

8.Make small equal balls out of the mixture.

9.Press each ball in between your palms to give it the shape of a flat Tikki.

10.Heat oil in a pan and deep-fry the kebabs.

11.Keep them on absorbent paper so that the excess oil gets absorbed.

12.Sprinkle chaat masala on the top.

13.Serve hot with green chutney.

Saturday, August 25, 2012

Cheese & Egg Bread toast

I am delighted and satisfied, as I have ‘invented’ -a Brown bread toast!!! ‘Invented’- probably is way too much for a brown bread toast. Okay- let me change that to- “I have ‘created’.”
I was not sure about the outcome and asked my wife to taste it- and- Guess what!?!- A superb bread toast.
It is one of my proud moments to share this to all my viewers.



1.Eggs - 4

2.Milk - 1 cup

3.Potato-1  (Medium-large), boiled, and mashed 

4.Chopped Onion- 3 tsp

5.Green chilly  (chopped) – ½ tsp   
6.Ginger (chopped) – 1 tsp  
7.Garlic (chopped) – 1 tsp

8.Brown Bread -4

White bread can also be used.
9.Salted Butter- 4 tsp

10.Crushed black pepper- 1 ½  tsp

11.Tomato- 2 (sliced)

12.Mozzarella cheese, grated- 2 cups




1.Take a blender bowl,add mashed potato,chopped onions,green chili,chopped ginger and garlic,milk,eggs and salt.

2.Blend them well.

3.Take a grease container, put the mixture.

4.Microwave (500 degree C) it for 7-8 minutes.

5.Cut it in slices,in the shape of the breads.

6.Heat a flat pan/Tawa, and toast the breads till 50% crispy.This should be done to both the sides and in low heat.
7.Spread and coat butter to one side of the breads
8.Arrange them with the buttered side facing upward.

9.Put the slices(in STEP 5) on the breads.

10.Put one tomato slice on  each of them.

11.Add a good amount of  grated mozzarella cheese on the top.

12.Sprinkle crushed black pepper on the top.

13.Heat the flat pan again and on low heat,toast the breads till 100% crispy and the cheese melts

Note: It can also be grilled to melt the cheese 


Navaratan Korma- An Indian Mixed Vegetable Curry

Navaratan korma- the meaning is, a curry made with 9 gems.It is really a very special kind of Indian mixed vegetable curry which is simply delicious.I would not consider the cooking procedure to be that easy,however I have tried my best to present it in the easiest possible way.


1.Potatoes- 2 medium size ( ½  inch cubes)

2.Carrots- 2 medium size ( ½ inch cube)

3.Makhana (Lotus seeds)- 1 cup

4.French Beans- 6-8 ( 1 inch pieces)

5.Cauliflower- 6-7 florets

6.Green peas – ½ cup

7.Paneer (Cottage cheese)- 1 ½ cups (½ inch cubes)

8.Cashewnuts (Kaju)- ¾ cup

9.Raisins( Kismis)- 2-3 tbsp

10.Fresh cream- ½ cup

11.Boiled tomato Puree- 1 cup

Note: Boil the tomato till partial soft.Cool it.Take off the skin .Cut it and remove the seeds.Blend it to make the puree.

12.Boiled onion paste- 1 cup

13.Beaten curd- 2 tbsp

14.Ginger paste- ½  tbsp

15.Garlic paste- ½ tbsp

16.Cumin powder- ½ tsp

17.Coriander powder- ½ tsp

18.Red chili powder- ½ tsp

19.Black pepper powder- ½ tsp

20.Cinnamon- 1 (1 inch piece)

21.Green Cardamon- 2


23.Bay leaf-1




1.Heat 2 cups of water, add  a few pinches of salt.Once the water starts boiling- add the potatoes,carrots,french beans,cauliflowers,and green peas.Boil till done.

2.We should not drain the very little (if any) vegetable stalk that remains after boiling.

3.Keep it aside
4.Soak half of the cashew nuts in hot water for 5-10 mins.Drain it,and grind to make a smooth paste.

5.Heat 1 tbsp of oil in a pan and fry the makhana(lotus seeds) for a minute or two. The makhana should 
become crispy.

6. Keep it aside.

7.Take a pan/kadhai.Heat around 2-3 tbsp of oil.

8.Add the bay leaf,cloves,cinnamon,green cardamom.

9.Once you get the fragrance of the 4,add the boiled onion paste.

10.Cook it till the oil starts coming out and the colour changes to golden.Very frequent stirring is a must.

11.Add ginger garlic paste, cumin powder,black pepper powder,red chili powder, and stir well.Cook  it     for   1 or two minutes.(OR till the raw smell of ginger garlic goes off)

12.Take off the pan from heat.Add the beaten curd slowly (not all at the same time)with continuous stirring and mixing.

13.Mix well and put the pan on the flame again.(Low heat/simmer)

14.Add the cahew nut paste and mix well.Cook it for 3-4 minutes on low heat.

15.Add the boiled vegetables and salt .Mix well and cook for another 2 minutes.

16. Raise the flame and add  ½ cup of water and then add the fried makhanas and paneer pieces.Mix well.

17.Cook for less than minute,till it starts to boil.

18.Check the salt seasoning.Turn off the flame.

19.Add the fresh cream and mix well.

20.Take away the bay leaf.Garnish with the remaining cashew nuts and raisins.

21.Serve hot with plain rice/pulao/rumali roti/tanduri roti/plain roti.

Thursday, August 23, 2012

Charaa/Pona Macher Jhaal

"Bangalir Pran Mache Bhate"- It is a famous saying,which is almost synonymous with the Bengali culture.It means Bengalis live on fish and rice.The heart of Bengalis- almost carry and protect the love for this healthy source of protein.It gives me immense pleasure to showcase a very popular recipe with easily available spices in every Bengalis kitchen.'Charaa/Pona Macher Jhaal'(Baby Rohu/Katla curry in mustard sauce)-is one of my favorites,which is loved by millions of Bengalis all across the globe.

1.Pona Mach(Baby Rohu/Katla fish)-3 pieces(whole)

2.Black Mustard Seeds-3 tsp

3.Poppy Seeds (Posto)-3 tsp

4.Kalonji/KaloJira (black caraway seeds)- 2 pinches

5.Garlic-2-3 cloves

6.Green chilies-3-4 slit

7.Turmeric Powder- ½ tsp


9.Mustard Oil


1.Wash the fishes and drain well.Add salt and turmeric powder and keep aside.

2.Heat mustard oil in a deep frying pan or a Kadhai and deep fry the fishes till the colour changes to golden brown on both the sides.

3.Keep them aside.

4.Now we will prepare the 'masala' paste for the gravy/sauce.

5.Take a mixer/grinder bowl,add black mustard seeds,poppy seeds,1 green chili,garlic,and sufficient water to make a smooth and even paste.

6.Heat 1 tsp of fresh mustard oil,add the caraway seeds(kalo jira) and add the mustard and poppy paste.

7.Add 1 pinch of turmeric powder,slit green chilies,salt and water.(There is no need to fry or saute the spices).

8.Let it come to boil and add the fried fishes.

9.Cook it for 1 minute.Add 1 tsp of mustard oil and mix.

10.Garnish with fresh chopped coriander leaves(optional)

11.Serve with plain rice.

Arbi (Kachchu) Ki Sabji

Ingredients :

1.Arbi(Kachchu/Kochu)-8 – 10

2.Onions(Medium Size)- 4 – 5, Sliced

3.Sambar Powder-1 tbsp 

4.Curry Leaves-A few

5.Black Mustard Seeds-1 tsp

6.Urad Daal-1 tsp

7.Salt to taste


9.Coriander Leaves


1.Pressure cook the Arbi until just done and not too mushy.

2.Remove it’s skin, cut into big pieces and keep it aside. 

3.Heat 3 tbsp of oil in a non-stick pan.

We are using Non-Stick pan as  arbi tends to stick

4.Add mustard seeds, let it splutter then add urad dal. 

5.Add the sliced onions and saute until it is golden brown/cooked.

6.Add the curry leaves and also the sambar powder and salt.

7.Mix well

8.Add the cut arbi pieces and slowly mix them so that the oil is coated evenly.

9.Let it cook on medium flame for a few minutes. Do not disturb it.

10. Turn the pieces and let it cook more.

11.Garnish with chopped coriander leaves. 

12.Serve hot.

Tuesday, August 21, 2012

Bhapa Ilish- Steamed Hilsa

Hilsa- commonly known, as Ilish in Bengal and  is the most popular and favorite fish amongst the Bengali's.The ever so growing popularity of Ilish has made itself another synonym for the rich Bengali Culture.
Primarily Ilish grows in sea. During the monsoon it comes to  Ganga and Padma to lay eggs.Ilish becomes most tasty during this period when it makes the two rivers-Ganga and Padma its home. An Ilish from sea does not taste that good.
This year the ever so rising cost has made Bengalis upset as we have not been able to have it on a regular basis.
The taste of an Ilish has an ever so deep connection with monsoon. Today, I am ecstatic as its been drizzling all day long and I am preparing 'Bhapa Ilish'-one of my favorites.

1.Ilish (Hilsa fish)- 5 pieces (washed and drained)

2.Turmeric powder- 1 tsp

3.Black mustard seeds- 2 heaped tsp

4.Yellow mustard seeds- 3 heaped tsp

5.Green chilies- 2-3


7.Mustard Oil- 5 tbsp


1.Take a mixer-grinder bowl and add black and yellow mustard seeds, 1 green chili sufficient water to make it a smooth paste.

2.Take a strainer(tea strainer) and strain the mustard paste. By doing this we are removing the outer skin of the mustard, which got blended as well.

3.Take a bowl,add the Ilish ,salt and turmeric powder.Mix well and keep it aside for 10-15 mins.

4.Add the mustard paste,3 slit green chilies, and mustard oil. Coat the mixture well on the fishes.

5.Take a pan  and add water to its half.

6.Take a steel container and keep the marinated fishes. Please refrain from arranging any fish on top of another.

7. Close the steel container with its lid, and place it on the pan and place a heavy weight over it. Make sure it is at least half submerged.

8.Cook it on high flame for about 5 min and then on low heat for another 25-30 mins.

9.Add water so that it does not dries out.

10. The pieces of Ilish would be very delicate, be extra cautious while taking them out and serving so that the fish does not break. 

11.Serve hot with plain rice

Indian Cuisine


Sunday, August 19, 2012

Jhinge Peyaj Posto(Ridge gourd and onion in poppy seed paste)

In my early days I used to hate- Jhinge (Ridge Gourd).Being a Bong my love for Posto(poppy seed)has always been in the top of the list.I have even met only hundreds of people who hate Jhinge(Ridge Gourd).
I must tell you the combination of poppy seed paste,fried onion,ridge gourd taste very good.Cooking some of the selected vegetable with poppy seed paste - is a unique combination and quite an obsession to most of the Bengali's.

1.Poppy seed paste-1 cup

Soak the poppy seeds in warm water for 15-20 mins.Strain it and blend it with adding 2 green chillies to make a smooth paste.

2.Ridge Gourd(Jhinge)- 2 ,peeled and diced


4.Green chillies-3

4.Mustard oil- 4-5 tbsp



1.Heat oil in a pan and fry the onions till golden brown.

2.Add the diced ridge gourd(Jhinge) and add salt to it.

Add the salt cautiously and the Ridge Gourd contains water.

3.Cook till the Ridge Gourd softens and cooked.

4.Add the poppy seed paste, 1 sliced green chili and mix well.Check the salt seasoning.

5.Cook till the water dries out.

6.Serve hot with plain rice.

Thursday, August 16, 2012

Bengali fish tomato curry

Last weekend I was thinking to prepare  a unique,uncommon yet simple Bengali fish curry so that I can share with my readers.This got confirmed when I received a request from one of my closest friends, in Singapore,who is dying to taste something Bengali.My dear friend- this is for you.
Serves- 3

1.Rohu / Katla Fish-300 gm (medium pieces)

2.Tomato- 4 medium

Boil the tomatoes for 5 minutes. Cool them down, peel off the outer skin and blend it into a smooth paste.

3.Onion-2 medium size (chopped)

4.Green chili-2

5.Ginger paste- 1 tsp

6.Garlic paste- 2 tsp

7.Cumin seeds-1 tsp

8.Cinnamon- 1 stick (1 inch long)

9.Green cardamom- 4 

10.Sugar- ¼ tsp (Just a little bit)


11.Fresh chopped coriander leaves (cilantro)- 5 tbsp or more if you like.


1.Wash the fish, drain and pat dry using a piece of cloth or tissue paper

2.In a blender,add  ¼ (one-fourth) of the chopped onions,green chilies,cumin seeds,ginger garlic

paste,cinnamon,green cardamom and 2 tbsp of oil.

3.Make a thick paste (Water should not be used)

4.Take a bowl,add the fish,salt and the ‘masala’ paste.Mix well and keep inside a refrigerator for 45 mins-1 hour.

5.Heat oil in a pan, stir fry the fishes. Keep them aside.

6.Heat oil in another pan, stir fry the chopped onions till golden brown and add the tomato paste.Add sugar to taste.

7.Add the fishes and cook till the gravy becomes thick.

8.Check the salt seasoning

9.Garnish with lots of fresh chopped coriander leaves (cilantro)

10.Serve hot with plain rice. 

Wednesday, August 15, 2012

Vegetable Chowmein- South Indian Style

Today,I thought of preparing chowmein with lots of vegetables but with a different style- the South Indian style with the famous 'Tarka' of curry leaves and usage of coconut milk.
Even I was wondering about the outcome.It was truly wonderful - A sea change- from the streets of Beijing to the God's own country.



 1.Noodles-1 Packet
2.Onion –1 Sliced

3.Cabbage Shredded- ½ cup

4.Carrot-1 Sliced

5.Beans- ½ cup Chopped

6.Curry leaves-5-7

7.Coconut milk- ¾ cup

8.Salt to taste

9.Black pepper (fresh crushed)- ½ tsp

10.Mustard seeds- ¼ tsp (1 generous pinch)

11.Red chili (whole)- ½ , seeds removed.

10.Oil- 2 tbsp


1.Add the Noodles in enough boiling water.

2.Please make sure that they do not get over cooked.

3.Take a strainer and strain the Noodles through cold water 2-3 times and drain water.

4.Add few drops of oil to the noodles and mix well to avoid sticking. Set it aside.

5.Heat oil in a deep pan; add the mustard seeds, red chili and the curry leaves.

6.Add sliced onions and stir fry for 20-30 seconds, add all other vegetables and stir fry for 1-2 minutes.
7.Add salt and pepper and mix well.

8. Now add boiled noodles and mix well. Check the salt seasoning.

9.Add the coconut milk and mix well.

10.Serve the chowmein hot.

Friday, August 10, 2012

Oil Free Chicken

This is for the very first time I have come up with a chicken recipe that is oil free.I always wanted to share oil free Indian cooking.I tried this one last week when uncle visited our place.He doesn't  prefer oily food and wanted me to prepare something oil-free.I prepared the chicken and he simply loved it.
I thought of sharing it with you all.


1.Chicken-500 gm (small pieces)

2. Ginger garlic paste-1 tsp

3.Tomato- 3 (chopped)

4.Green capsicum- 1 small-medium size(diced)

5.Onion - 3 (sliced)

6.Green chili- 1,chopped fine

7.Black pepper powder(crushed fresh)- 1 tsp

8.White pepper powder- 1/4 tsp

9.Lemon juice- 2 tbsp

10.Honey- 2 tbsp

11.Green cardamom-1

12.Cinnamon- 1 inch stick,1


1.Wash ,drain and pat dry the chicken.

2.Add lemon juice,honey ,ginger garlic paste.

3.Keep it inside a refrigerator for 1 hour.

4.Boil 4 cups of water in a pan.Add the chicken,chopped tomatoes,onions,green chili,salt,cardamom and cinnamon.

5.Cook it  till 90% of water dries out.Take out the cardamom and the cinnamon stick.

6.Add the diced capsicum,black and white pepper powder.Cook till the chicken is done and water dries out forming a gravy.

7.Serve hot with plain rice.

Wednesday, August 8, 2012

Methi Mutton with fresh cream-An Indian mutton curry

Want to try something new with mutton- Its time for Methi Mutton with fresh cream.I have come up with this kind of mutton curry which should be new to your taste-buds and should create a league of its own.It is an honest effort.Need your comments and suggestions.
1.Mutton-750 gm (small pieces)

2.Onion-5 big size(sliced)

3.Ginger paste-2 tsp

4.Garlic paste-1

5. Papaya (grated)- ¾ cup

6.Curd- ½ cup

7.Coriander powder(Dhania Powder)-2 tsp

8.Cumin powder(Jeera powder)-1 ½  tsp

9.Black pepper powder (crushed fresh) -2 tsp
10.Red Chili powder- ¾ tsp

11.Garam masala Powder-1 tsp

12.Bay leaves-1 pc

13.Turmeric Powder-1/2 tsp

14.Salt to taste

15.Fresh Cream- ½ cup

16.Kasuri Methi(dried fenugreek leaves)-2 tsp

17.Oil- ½ cup


1.Wash and drain the mutton.Pat dry the mutton using cotton cloth.

2.Add the salt,turmeric powder, coriander powder, cumin powder, black pepper powder, red chili powder, and the ginger garlic paste, curd into it and mix well.

3.To marinade, keep in a refrigerator for 2 hours. (Preferably in a sealed container or a closed vessel)

4.Heat oil in a pan; add bay leaf , onion and fry till golden brown.

5.Add the marinated mutton, grated papaya and mix well.

6.Close the pan using a lid and lower down the flame.

7.Cook the mutton in low heat for around 20-25 minutes, or till it gets cooked. (With frequent stirring). Check the salt seasoning, add if required.

8.Add the kasuri methi(dried fenugreek leaves) and cook the mutton in high heat till oil starts coming out. Add garam masala powder.Take out the bay leaf.

9.Turn off the stove, add the fresh cream and mix well.

10.Serve hot with plain rice.

Monday, August 6, 2012

Polao-A Bengali fried rice

Polao- A Bengali fried rice,made with Gobindo Bhog rice is quite different in taste,aroma from other fried rice recipes.
The Gobindo Bhog rice has a lovely aroma.It is grown only in West Bengal and available mostly here.It is same as what Basmati Rice is to North India.The rice is smaller than the Basmati type,however is more aromatic.


1.Govind Bhog Rice-5 cups (washed and  complete dry under the sun)

2.Pure Ghee-1 cup

3.Cumin powder(Jeera Powder)-2 tsp

4.Ginger paste-1 tsp

5.Clove- 10-12

6.Green Cardamom- 6-8

7.Bay leaves-2

8.Cinnamon- 4-5 sticks(1 inch long)

9.Cashew- 1 cup

10.Raisins-1/2 cup

 11.Onion-1 medium (grated/paste)

12..Nutmeg powder- 1/2 tsp

13.Turmeric Powder- 1/4 tsp

14.Sugar - 1/2 cup

15.Salt to taste

16.Oil- 3-4 tsp
17.Water- 10 cups (Use the same cup used to measure the rice)


1.Heat 2 tbsp pure ghee in a pan.Add 1 bayleaf ,cloves,cinnamon,cardamoms.

2.Add the rice and saute by continuous stirring for 5-6 minutes.Set it aside.

3.Heat oil in a Handi.

4.Add 1 bay leaf,onion paste and saute till the color changes to golden.

5.Add the ginger paste,cumin powder and saute it for about 1/2 (half) a minute.

6.Add the water,add salt,nutmeg powder,sugar,cashew and raisins, and bring it to boil.

Adding the salt is crucial.The water should taste salty and sweet.

7.Add the fried rice,the remaining ghee and mix well.

8.Watch closely till the water dries out 90%.

9.Cover the lid and seal it using aluminum foil.(Regular flour dough can also be used to seal the handi)

10.Turn of f  the stove.Let the handi remain sealed for 45 minutes to 1 hr.

11.Serve hot with chicken or mutton curry.


Saturday, August 4, 2012

Vegetable Pakora

Pakoras-be it Veg or Non-Veg,doesn’t really matter to Indians.It is one of the most favourite snack in India.Perfect for a rainy day in monsoon,or for an evening cocktail party,or for a traditional Indian tea party- pakoras have won the hearts of a billion Indians in India and all over the globe.

1.Onions – 2 medium, chopped 
2.Cabbage- Chopped, 1 cup
3.Carrot-1, Chopped
4.Green Chillies-2 to 3, finely chopped
5.Beans- Chopped, ½ cup
6.Cauliflower-Very small dices, 1 cup
7.Gram Flour + Corn flour- 1 cup (even proportion)
8.Eggs – 2 beaten (can be altered with 1 pinch of baking powder)
9.Salt to taste
10.Oil to deep fry

11.Chat Masala 


1.Take a bowl,all vegetables,the flour mixture,salt.

2.Mix well.Add the beaten eggs and mix evenly all throughout.Beat well using the hand.

3.Heat oil in a shallow pan.

Tips: To check if the oil is ready, put one drop of batter in oil. The batter should come up but not change color right away.

4.Make small balls (pakora size) and release them one-by-one into the oil till they are fried golden-brown.

Tips: Whenever frying any pakoras,controlling the heat is crucial for the pakoras to get evenly fried.The oil should be heated first and on releasing all the pakoras,lower down the flame(simmer) till the inside of the pakoras get cooked.Again increase the heat,till they become golden brown and crispier.

5.Sprinkle chat masala powder and serve hot with green chutney.

Onion Pakora(Peyaji)

Onion Pakora(Peyaji- in Bengali),is famous and frequent as Bengalis evening snacks.This is probably the'onion recipe',amongst Bengalis.Its is simple and  can be cooked in quick time.

1.Onions (peyaj)- 4 big, evenly chopped

2.Green chilli (kacha lanka) - 4 finely chopped

3.Cornflour- 2 tbsp

4.Bengal Gram Flour(Besan)- 3 tbsp

5.Baking Powder-1 pinch

6.Salt to taste.


8.Oil to deep fry(preferably mustard oil) 


1.Take a bowl and add the cornflour and the gram flour.

2.Add the baking powder and mix well.

3.Take another bowl,add the the chopped onions,finely chopped green chillies.Add a sprinkle of water only to moisten the onions.

4.Add the flour mixture and salt.Mix them evenly.The mixture should be even and tight.

5. At first make small balls.

6.Flatten out by pressing them between your hands.

7.Heat oil a shallow pan/kadai and fry the pakoras till they become golden brown.

8.Serve with tomato sauce or green chutney.

Tips: Whenever frying any pakoras,controlling the heat is crucial for the pakoras to get evenly fried.The oil should be heated first and on releasing all the pakoras,lower down the flame(simmer) till the inside of the pakoras get cooked.Again increase the heat,till they become golden brown and crispier.


Wednesday, July 25, 2012

Jhaal Muri-Kolkata Style(Spicy Puffed Rice)

Go through the streets of Kolkata- you will get to enjoy the taste of  Bengali's most favorite snack.Even the multi-millionaires coming out of their cars and enjoying the roadside 'jhal muri'.
People,especially the Bengali ladies, die to taste the 'jhaal muri ' while traveling on train.Having 'jhaal muri'on a train has become a tradition and culture amongst Bengalis.
Its the time to showcase this  original 'Kolkata jhaal Muri' , available in the road side, and tastes spicy yet yummy and perfect.

1.Puffed rice (Muri) - 3 cups

2.Mustard Oil- 3 tsp

3.Chopped Onion –3 tsp

4.Boiled Potato (small dices)- 6 tbsp

5.Soaked chana(Bengal gram)-3 tsp

6.Lemon juice - 3 tsp

7.Masala powder - 3 tsp

*Dry roast 4 tsp jeera (cumin seeds), 2 tsp coriander seeds and 1 red chilies. Cool and grind them together to powder.

8. Roasted Peanuts – 6 tbsp

9.Plain Jhuri bhaja(bhujia)-6 tbsp

10.Coconut-3 tbsp(very finely chopped)

11.Green Chilies(very finely chopped)-2 tsp

12.Salt- To taste


1.Take the puffed rice in a deep container. Add all the ingredients except mustard oil,masala powder.Mix well.

2.Now add the masala powder and the mustard oil and mix well. The homogeneous taste

depends on how well you have mixed.

*Be extra cautious while adding salt as puffed rice already contains salt.

3.You can garnish with finely chopped coriander leaves.