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Kochur loti diye ilish macher matha
Ilish macher matha---2(medium size)
Kochur loti--1 bundle(after buying the loti,open the bundle and dry for a day)
Chola--1tbsp(soaked the prevous night)
grated coconut---1/2 coconut should be grated.
Green chillies-----4(depending on how hot you like)
Panch phoron---1/4 tsp
salt to taste
Cut the loti the night before you cook into 1" long pieces and soak
them overnight in water. Clean the fish head. Do not wash many times
because illish mach becomes very smelly with more washing. Rub tumeric
powder and salt on the fish head and fry it in oil. Mustard oil is the
best choice because this dish tastes delicious with mustard oil but
any other oil will also do. Fry the fish head lightly and keep
aside. Discard this oil. Take a wok/karai and put 1 tbsp of oil in
it. When the oil is hot put the panchphoron in the oil and let it
splutter. You will get a lovely aroma of the phoron. To this add, 2
green chillies (slit lengthwise) and the pre-soaked chola. Stir for
about 2 mins. Then add 1/2 the grated coconut and the fish head. Cook
for 3-5 mins. Next add the loti, remaining chillies, grated coconut,
salt and tumeric powder. Keep stirring with a spatula. Keep the fire
medium. Do not add any water because water will come out from the
loti. Stirring should be continued till all the waster dries up. Then
add 1 cup of water and let it cook till all the water has dried and
the fish head is soft. Finally, add a pinch of ground roasted
panchphoron and your dish is ready. Serve with hot rice.
Carrot Raita and Saucy Eggs
Fresh Carrots - 4
Fat Free plain yogurt - 4 cups
Water - 1-½ cups
Roasted Jeera powder - 2 teaspoons
Copped Coriander leaves - 2 tablespoons
Salt and Kali Namak - As per taste
Sugar - 2 1/2 tablespoons (or as per taste)
Ginger paste - 2 teaspoons
Copped Green Chillies - 1-½ tablespoons
Curry Leaves - 5-6
Mustard Seeds - 1 teaspoon
Asafoetida - ¼ teaspoon
Oil - 2-½ teaspoon
Mix the yogurt and water and to it, add the roasted jeera powder,
ginger paste, chillies, salt, kali namak, sugar and coriander
leaves. Add the water based on the kind of consistency you prefer for
the yogurt. Keep this yogurt mixture in the fridge for at least an
hour. (This can also be prepared the previous day)
Grate the carrots and set aside. In a small skillet or saucepan, pour
oil and let it heat. To this add the mustard seeds, let them splutter
then add the curry leaves and asafoetida. Now add the grated carrots
and fry the whole thing till the carrots become slightly soft. At this
point you could add a little bit of salt to the carrots. To this add a
tablespoonful of the prepared yogurt and let it sizzle for a few
seconds, while stirring the whole mixture.
Remove from gas and let it cool. About 2 -3 hours before you serve the
raita, add the carrots to the yogurt and fold it in gently with a
Hard Boiled eggs (shelled and cut lengthwise) - 10
Red Onion (sliced) - 1 (large to medium)
Garlic (grated) - 5 pods
Dry Red Chillies - 4
Heinz Tomato Ketchup - 6-7 tablespoons
Sriracha Red Chili Sauce - 2-3 teaspoons
Salt - as per taste
Chopped Coriander leaves - 3 tablespoons
Heat Oil in a large flat skillet and add the grated garlic and red
chillies. Fry for a few seconds and then add the sliced red
onions. Continue to fry them till they are golden brown. Add 2
teaspoons of the chopped coriander leaves and one teaspoon of the red
Let them sizzle and then place the sliced eggs carefully on the
skillet. Fry for about 2 minutes making sure both sides of the egg are
slightly brown. Now add the tomato ketchup and the remaining chili
sauce and coat the eggs with this.
Lower the flame and cook covered till the eggs are done and the gravy
is really thick. Make sure to keep turning the eggs gently and
coating all sides with the sauce. Add salt and sugar depending on your
taste. Garnish with coriander leaves and serve.
Microwave doi maach
Here is a recipe for microwave doi-maach using Salmon. Smear Salmon
with Salt (I don't use turmeric as I think the fish looks prettier in
pink). In a frying pan saute some sliced onions. Place fish in a micro
wave proof dish, cover with plain yoghurt beaten with a litlle salt
and water, sprinkle chilli powder, raisins (optional), green cardamom,
clove, cinnamon, bayleaf, sauteed onions, and 1 green chilli slit
through lengthwise. Cover and cook on high till fish is done (time
will vary with quantity - usually 5-7 mins for 4 steaks)
This is an a quick 'n' easy Indian dessert preparation. This was
taught to me by Mrs. Parna Bhattacharya at Athens, Georgia when I
first came to USA in 1995. Parna Mashi is no more in this world but
her recipes will continue to linger forever.
This is a wonderful dessert for hot summers!
1 can of Mango Pulp (available in Indian Grocery stores)
32 oz. plain Yogurt
16 oz. sour cream
32 oz fruit cocktail cans
1 small scoop of raisins
1 small scoop of almonds or pistachios cut to small pieces
sugar to taste
Whip together mango pulp, sour cream and yogurt using an egg beater or
blender till the mixture reaches a smooth consistency. Add sugar to
taste. Next, drain out all the juices from the fruit cocktail. Add the
fruits to the pulp. Garnish with raisins and nuts. Put it in the
refrigerator to cool. Serve chilled.
Flounder macherer sorse jhal
This is an easy recipe for making sorse-jhal. Cooking time is 10-15
minutes. Preparation time: 5 mins
Take 5-6 flounder fish fillet. Alternatively, you can also use Red
Take a flat oven-safe bowl. Put the fish fillets on it and pour half a
cup of mustard oil. Sometimes, to save on my stock of mustard oil-
I mix 1/4 cup of mustard oil with 1/4 cup of any vegetable oil. The
mustard oil is basically needed to bring flavor to this dish.
Next, grind mustard seeds (1 and 1/4 tablespoons) in a coffee
grinder. Add a pinch of turmeric powder, 1 teaspoon of coriander
powder (optional), 1/2 teaspoon of chilli powder and salt (to taste).
Now mix all these spices with the fish in the bowl. Slit 3-4 green
chillies and put them over the fish fillets. Cover the bowl with an
Finally, put it in the oven at bake at 350 degrees for 10-15 minutes.
Here is an easy recipe for Cauliflower Roast-
1. Blanch Cauliflower florets in salt water, drain and keep aside.
2. Make a gravy with plain yoghurt, salt (to taste), chilli powder,
pinch of sugar, almond paste (Soak almonds in water then wet grind), raisins (few).
3. Pour gravy over Cauliflower and keep for at least 1 hour in an oven proof dish.
4. Pre-heat oven to 250 Fahrenheit, and put cauliflower in till the
florets are cooked through and tops are brown.
5. Garnish with Corriander leaves and slit green chilli prior to serving.
Bagda Chingri Kosha & Bengali Keema
Bagda Chingri Kosha:
(This is a really quick and simple recipe for tiger prawns from my mom
in law) Remove veins from really large sized tiger prawns. Heat oil
and fry the prawns till they turn pink. Remove the prawns and in the
oil fry a pinch of sugar (for colour) and chopped onions till they
turn brown. Add turmeric, red chilli powder and saute till the oil
separates . Add shredded coconut, mustard powder in a little water,
salt and green chillies sliced in the middle. Add the prawns and cook
Cut potatoes into small cubes. Heat oil. Add whole garam masala
(cloves, cardamom and cinnamon ), bay leaf and red chillies. Once the
odour comes out add chopped onions, ginger and garlic paste and saute
till the onions/ paste turns brown. Add the potatoes, and then mince
meat , turmeric, chilli powder (optional) and saute till the oil comes
out on the top. Add tomato paste, green chillies and peas if you want
to. Add water, salt and a little sugar as per taste. Cook under
pressure or on the fire till the meat is cooked and the water has
Bengali Beef Keema
1) DEFROST 2lbs of Ground beef.
2) Wash the meat throughly. Make sure you drain the excess water out of it.
3) Chop 4 onions, take 4 table-spoons of oil (depending upon the person), and start cooking the onions on low heat.
4) Add 2 cloves, cardamons, 2 cinnamon sticks, and 1 whole bay leaf.
5) Slowly cook until the onions start to change colour
6) add 1 table-spoon of:
and 2 table-spoon of Red chili.
7) Slowly cook for a couple of minutes on high temperature, do not
forget to add a little bit of water. Make sure you don't add too much
water since the washed ground meat will contain plenty of it.
8) Add the meat and continue cooking for at least 45 minutes to 1 hour on medium heat. Add Salt.
9) 15-20 minutes before finishing up, add sliced potatoes or tomatoes.
Tehari Pilao Rice With Meat
Cook the beef first. Heat the pan & then put 1/2 cup oil, add 4 bay
leaf, 4 pieces cinnamon, 5 pieces cardamom, then add 1 cup sliced
onion, stir them till light brown, then add 2 1/2 tsp Ginger paste, 1
and 1/2 tsp Garlic paste, 1 tsp cumin powder, 2 tsp coriander
powder, 1/2 tsp Black pepper powder, 1/2 tsp Red chili powder, 1/2
tsp Nutmeg powder, keep stirring & then put 1 kg beef & stir for 5
minutes, then add 1 cup curd & salt to taste & cover them for 5
minutes. Then add some water & cook until the beef is done (there will
be no juice). Pour 1 tsp Sugar & leave the beef for 2 minutes on heat
& then turn the heat off. Your beef is done.
Now take 1/2 kg potatoes & boil them in salt water for 5 minutes. Add a
pinch of saffron color to potato & deep-fry them till they become light
brown. Then turn off the heat & keep that potatoes aside.
Now cook your Polau. Heat the pan & pour 3/4 cup ghee on pan. Then add
3 tejpata, 4 elach, 4 darchini, and 1 tblsp ginger paste, stir & add
1 kg Basmati rice & 1 tblsp Salt (to taste) & keep stirring for 3
minutes & then add 5 cup hot water. Add 5 green chili & cover. Simmer
them for 18-20 minutes. Before taking out the polau from heat, add 1/4
cup milk & 1/2 tsp sugar & leave that for 2 minutes & turn off the
heat. Your polau is ready.
Now the mixing part. Put the layer of polau & then add whole potato &
then whole cooked beef & cover them with the rest of the polau. Add 10
green chili, 10 raisin, 1/4 cup milk with saffron powder & seal the
pan. Put the pan on very low heat & keep for 5 minutes. Your tehari is
ready to serve. Serve this dish with salad.
Phulkopi diye Moong dal Cauliflower
Moong dal 1 cup
Cauliflower 1/2 cup cut into quite small florets
Potatoes 1/2 cup cut same size as cauliflower
Raisins 1 Tablespoon (soaked in some water)
Water 4 cups
Sugar 1 small teaspoon
Salt As desired
Bay leaves 1 or 2
Ginger paste 1 teaspoon
Oil 1/2 cup
Cumin seeds 1/2 teaspoon
Ghee 1 teaspoon
Garam Masala 1 teaspoon
Green chillies a few chopped
1. In a wok roast the Mung dal , constantly stirring it from time to
time for 8-10 minutes. The dal should turn a lovely golden. This has
to be done quite carefully as the dal tends to get burnt very quickly
after a certain temperature.
2. Wash the dal and boil it till its soft but not overcooked.
3. In a deep wok add enough oil to seperately deep fry the potatoes and
cauliflower Fry till well cooked but not too soft. Remove and set aside.
4. Please remove all the debris if any from the oil and add in Bay
leaves with Cumin seed Toss in chilli pieces and ginger paste. Fry for
a minute or so.
5. Add the fried vegetables and the dal.
6. Add the raisins sugar and salt.Bring the dal to a boil. Add in Garam masala and ghee.
7. This is well enjoyed with fried Egg Plant and Hot white rice.
Doi Shutki Yogurt with Dried Fish
Sorsher Tel / Any cooking oil
Piyaj Bata(Grated Onion)
Lanka Bata(Grated Chilli, Green/Red Both)
Salt & Sugar to taste
Take handful of Shutki, wash with warm water, wash repeatedly..keep it
aside for 10min..grind the shutki in a grinder, pour it in a bowl.
Mix 3 Tbs Doi, 1 Tbs Garlic, 1tbs Ginger, salt & sugar and keep the
mix for 5 min.
Take a frying pan put oil in it..when hot pour the onion paste and fry
it, add 1 clove of chopped garlic and pour the mix fry till the oil
separates from the mix. Try to make a dry gravy..and add red chilli
power if you like it hot, add garam masala and mix well.
You can add brown fried potato cube as a filler..
Enjoy....sutki(from my experience you can try with any suthki
but..'Sethal Shutki (Poonti Macher Shutki) is best for the dish.
Spiced Salmon or Trout
4 x (180-200)g fillets of salmon
40g Basmati Rice or good quality Rice
400g shredded leek
6 cloves garlic
1 finger finely chopped ginger
6 green chillies, finely chopped
1 tsp mustard seeds
1 tsp turmeric
Half tsp cumin
10g chopped chives
10g chopped coriander
1 tin of tomatoes, chopped
1 tsp Garam Masala
* Set aside 1 tsp of each herb and the rice. Put all the other
ingredients in a bowl and mix well, ensure the salmon fillets are
covered and leave for 24 hours.
* Wash the rice, place in pan of cold water and bring to the boil. When
the rice is just cooked, place in a bowl with the 10g of each herb put
aside. Season and let it rest, covered with a tea towel.
* In a large frying pan, pour a teaspoon of sunflower oil (peanut or
olive oil) and heat. When very hot, add one teaspoon of fenugreek. When
this turns very dark brown, add the fish and cook until just pink in the
* Place a considerable amount of the rice* in the center of the plate.
Place the salmon on top of the rice and spoon the juices around the
edges of the plate.
* It recommends that you serve the rice cold and the fish hot or vice
versa as it enhances the flavors!
Prepare the meat, rice and potatoes all separately.
Preparing the Meat:
Mutton 5 lbs
Onion 2 big ones
Ginger 2 teaspoons
Nutmeg/Mace (jaiphal/javitri) 0.5 teaspoons
Cinnamon Stick 2
White cardamom (elach) and clove (laung) 15-20
chili powder 2 teaspoons
yogurt 2.5 cup
Oil 1 cup
Wash the meat and drain all water.
Heat oil and add the sliced onion and fry a little bit.
Add everything and fry while stirring.
Now add mutton and cook the mutton as it turns soft.
Make sure the mixture is not watery.
Preparing the Potatoes:
Potatoes 3 big ones
Cut the potatoes into big pieces.
To give it a color, mix with orange color and salt.
Heat oil and fry the colored potatoes.
Preparing the Rice:
Rice 6 cup
Water 11 cup
Oil 0.5 cup
Keora/Keoda water or Rose water 0.5 teaspoon
Saffron or orange food color very little
Fry the Rice in oil for sometime.
Add all the water, salt as necessary and Keoda/Rose water.
After 3/4 water is gone leave it on for very low heat.
Add green chili, fried potatoes, and prune.
On top of it add all the cooked meat. Don't mix.
Spread little bit of orange color/saffron.
Put the lid on for 15-20 minutes in low heat.
and you'll know its done when smell comes out.
Dig through all the layers while serving to make sure
meat, colored rice, non colored rice and potatoes are there.
Chilli Chicken Calcutt Style
1. One whole cornish hen cut in small pieces.
2. 2 tablespoons crushed garlic
3. Mushroom Soy Sauce
4. Chinese Rice Wine
5. Black Bean and garlic paste (sold bottled in Oriental groceries)
6. Flour or cornstarch
7. Cooking oil, preferably peanut oil
8. 2 cups of chopped scallions
9. Half cup chopped fresh green chilies
10. 1 envelope "Taste of Thai" chili pepper paste or bottled chili
garlic paste, both usually available in Oriental groceries.
11. 1 cup chopped cilantro (coriander leaves)
Marinate chicken pieces overnight in 1 tablespoon crushed garlic,
one fourth cup mushroom soy, one fourth cup wine and 2 tablespoons black
Heat half cup oil in a heavy bottomed non-stick skillet, dredge
chicken pieces in flour or cornstarch and shallow fry on a medium to
medium high heat until all sides are medium brown. Set aside.
In a heavy saucepan, fry scallions, chilies and garlic briefly,
add the chicken pieces, more soy, and diluted chili pepper paste
(1 envelope of the paste really has two inner envelopes, and for
1 cornish hen you may need only half of one of those inner envelopes).
Stir well to coat all the chicken pieces. Salt will most likely not be
necessary as most of the sauces, especially the soy, are extremely salty.
Cover and lower the heat to medium low and cook for no more than
5 minutes. Uncover, stir well, add sugar if desired and mix well. Add
chopped coriander leaves. Serve hot over steamed rice or noodles.
[If this dish not hot enough for your taste, ground red chili pepper may
be added at the end]
Rui Katlar Maachranga Fish Curry
500 gm - fillet of Rui or Katla fish
50 gm - plain yogurt
freshly grated coconut - 1/2 mala
2 tblsp - poppyseed paste
1tsp - turmeric powder
1tsp - chilli powder
salt + sugar - according to taste
1/2 cup tomato juice
50gm - mustard oil
Fry the fish pieces (slightly crisp). Heat oil and add grated
coconut. Add yogurt, salt, sugar, poppy seed paste, turmeric powder,
chilli powder, tomato juice water. When it boils, add fish. When the
gravy becomes thick remove it from the heat. Garnish with green
chilli and coriander. Serve hot with rice.
Recipe for Rui Maach Fish
This is how I cook Rui Maach at home.
1 lb of Rui fish cut into small pieces (4inch*2inch)
1 medium size onion
2 tbspoon of garlic paste
2 tbspoon of ginger paste
1 tbspoon of cumin
1 tbspoon of coriander
1 tbspoon of red chili powder
salt to taste
Green Chile (5 or 6)
Half cup of oil
1. Heat oil in the wok. Blend the onion , pour it in wok , with
ginger, garlic, salt, cumin, and chili powder. simmer it for ten
minutes until the oil and the gravy is separated.
2. Put the pieces of fish in the wok , and softly stir it for 2
minutes, so that the pieces does not break. in high medium heat pour
one cup of water and cover it.
3. After ten minutes, give 1 tbspoon of lemon juice, coriander leaves
and green chilies and again cover for 2 minutes.
4. Curry is done. Serve it with white rice.
Moorighanta Fish Head Curry With
A head of Katla fish- 250gm,
Gobindovog chal (a sp.rice of W.B) - 500gm,
onion paste - 1/4th cup,
garlic paste - 1/4th cup,
ginger paste - 1/4th cup,
tomato puree - 1/2 cup,
red chilli powder - 2tsp,
turmeric powder - 2tsp,
garam masala powder - 2tsp,
dhania and jeera powder - 2tsp,
lemon juice - 2tsp,
whole garam masala - few,
bayleaves - 2,
whole jeera seeds - 2tsp,
salt and oil as required,
fresh corriander for garnish.
Wash the head and marinate it with salt and turmeric powder. Fry it
till brown. Soak the rice for 35 minutes. Heat a pan. Add oil and
whole garam masala, jeera, and bayleaves. Now add all masalas and fry
them for 10 minutes until oil removes from it. Add rice and mix
it. Add now, the fish head and break it mixing with all masalas. Cover
it for 15 minutes in a low flame and serve hot garnished with fresh
Kacha Kolar Khosha Bata
skin of 2 raw bananas,
garlic cloves - 1/4th cup,
onion - 1,
ginger - 1 inch,
red chillies - 4,
salt - 2tsp,
turmeric powder - 2tsp,
1 whole tomato,
oil - 1/4th cup
Boile the skin for 10 minutes and cool it. Make a smooth paste of
skin and other masalas. Heat a pan. Add oil and add the masala. Fry it
untill its changes its colour. Serve hot with rice.
Potole Sutki Macher Pur
Big size Parwals - 500gm,
any dry fish - 250gm,
red chillies - 4
garlic cloves - 10-12,
salt - 2tsp,
turmeric powder - 2tsp,
oil to fry it - 2tsp,
chop tomato - 1/2 cup,
onion paste - 1/4th cup,
garlic-ginger paste - 1/4th cup,
whole garam masala - few,
salt - as taste,
turmeric powder - 2tsp,
tamarind pulp - 1/4th cup,
water - 1 cup,
fresh corriander - 1/4th cup.
Peel the parwal roughly and cut its one end. Clean inside of it with a
spoon. Soak the dry fish in hot water and wash carefully. Make a paste
of all ingredients for fillings and fry it untill it turns a smooth
paste. Stuff this paste into the parwal and close the end with a
toothpick. Fry it lightly. Heat a pan. Add oil and whole garam
masala. Now add all other ingredients and fry it till oil comes
out. Add water. After boiling it, add the fried parwal and cover it
for 10 minutes. Garnish it with fresh corriander and serve hot with
whole red chillies-4no.s,
1. Wash and grate the papaya.
2. Heat a pan,and add oil.
3. After temparing it add mustard seed and whole red chillies.
4. Now add the grated papaya.
5. Add salt and turmeric powder into it.
6. At first fry it in a high flame for 5 minutes, and then cover it
for 5 minutes with a slow flame.
7. Add sugar and mix well.
8. Serve hot with rice or chapaties.
Chatpata aam chutney
dry masala(mustard seed-1tsp, sauf-2tsp, methi-1tsp, jeera-1tsp)
all roasted and then powdered,
1. Grate the mango and remove its water.
2. Mix the sugar with mango properly.
3. Heat a pan and add the mango and sugar mixture.
4. Cook it with a medium flame carefully
5. When it turns soft and sticky, then add the raisin and the powdered masala
6. Mix it well and cool it.
7. Store it in a glass container for many days.
8. You can enjoy it with anything.
Quick and Easy Papaya
Papayas - 2 large (raw) - cut in cubes
Oil - 2 tsps
Salt - to taste
Kalonji (kalo jeera) - 1.5 tsp
Green chilles - 5
Haldi/Jeera powder/Dhania poweder - 1 tsp each
Red Chilli powder - ½ tsp
Bengali Garam Masala Powder - 1.5 tsp
In a pressure cooker, heat oil and sputter the kalonji and green
chillies. Add the cut papaya and fry for a few minutes and then add
all the dry masalas and salt except the garam masala. Put in Meduim -
Low heat and let the papaya cook in the pressure cooker for about 10
minutes with the lid open. Add about a cup of water and close the lid
and allow for one whistle and remove from flame. Once you are able to
open the cooker - sprinkle with the garam masala powder.
(You are welcome to make this dish spicy by increasing the quantities
of the dry masalas and adding ghee with the garam masala at the end)
It is a very healthy recipe that I learnt from my Mom and tastes
really good with rice or rotis.
Fish Salmon Baked
Salmon Fillet - 1.75 - 2 lbs
Tomato Paste/Puree (preferably canned) - 10 oz
Onion - I medium
Cilantro/Coriander leaves - 1 bunch
Green chillies - 4-5
Haldi Powder - 1.5 - 2 tsps
In the blender mix all ingredients (except fish :) and make into a
fine paste. Marinade the fillet in the paste in a flat baking dish
for atleast 2-3 hours in the fridge. Preheat oven to 425 degrees
Place the baking dish covered with Aluminium foil in the lower rack
and bake for abour 45 minutes. After this, bring the dish up to the
top rack and broil at 450 deg for about 15 minutes...
Salmon 2 Lbs.
Yogurt (plain fat free) 20 oz.
Green chillies 5-7
Salt 1 tsp/ to your taste
Turmeric powder 1 pinch
Black pepper few
Clean the Salmon fillet & sprinkle salt lightly. Keep it in a flat
baking dish. Blend yogurt, salt, chillies, black pepper & turmeric
powder all together into a fine mixture. Pour this mixture on the
salmon fillet & marinate for an hour & half. (for best taste) Preheat
oven to 425 F. Bake the fish for 20 mins.at 425 F & at 250 F for
another 20-25 mins. Remove from oven when top of fish appears
slightly brownish (do not over cook!) You could add few slit green
peppers / green chilles or few spinach leaves into the dish while
baking if you wish (tastes fabulous without them too!) Enjoy with
steamed white rice!
Murgir Jhol Chicken Curry
curd (beaten)-1 cup
mustard oil-3/4 cup
chicken tandoori massala-1/2 pack (according to respective taste)
white pepper corns-8-10(crushed)
red chili powder-2-3 tsp.
cilantro chopped(to garnish)
Cut the chicken in medium to large pieces, wash, pat dry. make a
paste of curd, tandoori massala and 1/4 cup of mustard oil. Marinate
the chichen with this paste and leave it for 3-4 hrs. Heat oil, add
bay leaf, and red chili, coarsely crush the whole garam massala, and
add it to the oil, as the spluttering begins, add garlic, ginger, and
onion, stir fry till the onion turns golden brown, add tomato, let it
soften, add the chicken with the marinade, keep tossing and turning,
for five minutes, add red chili powder, keep tossing, add the
potatoes, adjust salt, and add water as per required consistency, add
white pepper, cover and cook over slow fire. When the potatoes are
almost cooked (the chicken would definitely be done by then), add the
green chilies and boil for a few more minutes. Garnish with cilantro
and serve with steamed rice.
chicken-2lb. cornish hen, cut in medium pieces
whole white pepper coarsely ground-10-12,
sour cream-1 cup,
ginger 11/2" (paste),
keora water-as desired (diluted in water),
onion -1 medium (crushed),
kaju paste-2 tbsp.
salt &sugar-as per taste.
Marinate the chicken in sour cream, ginger paste, chili paste, salt
sugar and diluted keora water for 2 hrs. Pour ghee in a heavy bottomed
vessel, add clove, cardamom and cinnamon, fry the onion till golden
brown, pour the chicken with the marinade, keep stirring for five
minutes, cover, and cook over a slow fire, add water from time to
time, as per desired consistency.
1 medium chicken,
2 onion juice,
1/4,cup of ginger paste,
2 dry chillis,
2 bay leaves,
1/4 cup butter or ghee,
1/2 cup dahi,
4 cloves of (cardamom,cloves),
2 pinch of nutmeg and javitri powder,
1/2 tsp of white and black pepper corn ground,
4 cashew nut paste,
Mix all together and marinate for 6 hrs. Then in a thick bottom pan put
all marinade and add 1 cup of hot water, keep it on low heat till
chicken is done, stiring occasionally. Thats it.
500 gm green grapes,
500 gm black grapes.
500 gm red grapes,
3 teaspoon coriander powder,
1 & 1/2 teaspoon red chilli powder,
1 & 1/2 lemon (make lemon juice from these lemon),
salt to taste,
sugar 3 cup.
1. First peel off the fruits & slice in small size.
2. Take whole coriander & red chilly & toast in a fry pan for 1 minute.
Now make the powder from them. You can get the real flavor of this.
3. Take spice powders, add lemon juice, salt, sugar, orange juice from 1
orange & mix this.
4. Take a bowl & mix these mixtures with the sliced fruits except banana
properly. Now add the sliced banana & mix lightly again & now your fruit
chaat is ready to serve in a nice dish.
Pui Sakh Chingri Chorchori
500 gms Pui Sag,
250 gms Shripms, Deveined;
4 tbsps mustard oil,
1 tsp turmeric powder,
salt to taste,
2 tbs mustard seeds, ground to a paste
8 dry chillies
1. Fry the shrimps in hot mustard oil till brown. Keep aside.
2. Separate the leaves of the saag from the stems. Cut the stems into 2-inch
bits and fry in the oil for about a minute. Drain and keep aside.
3. Fry the paste, add turmeric, then add the leaves.
4. Continue frying till the water edges out from the leaves of the Pui.
5. Add the Shrimps and salt. Cook for another 5 min. Serve hot with plain rice.
Chicken rezala recipe
One whole chicken
Two midsized onions
One tablespoon of whole black pepper
One tablespoon of cardamom, clove, cinnamon
Four tablespoon of blended ginger
Four cups of natural yogurt
Two red chillies
Half cup of clarified butter.
METHOD: Marinate the chicken pieces for half an hour in the yogurt. Heat
the ghee in the wok. Saute the whole spices and the chillies. Fry the
ginger paste and onions, add the chicken. Cook covered on medium heat
for twenty minutes. DON'T ADD WATER.
A recipe for Chicken Rezala
Chicken Thighs 500 gms
Yogurt 125 gms
Corriander powder 4 Tbsp
Onions 2 -3 (make a paste)
Ginger paste 1 Tbsp
Garlic Paste 1 Tbsp
Whole spices - cinnamon
Red Chilly 1 per person
sugar 3-4 tsp
1.Beat the yogurt with the sugar to a smooth texture. If too thick,
add a little water. It should be of a medium consistency.
2.Marinate the chicken with this yogurt and the corriander powder for
about 5 to 6 hours.
3.Heat the ghee. Fry the whole red chillies till the colour changes
and then keep them aside.
4.Now in the same ghee, put in the whole spices.
5.When they splutter and release the flavour, put in the onion, ginger
and garlic paste and fry nicely till brown.
6.Now put the chicken marinade in, put salt and mix well and let it
simmer till done (it takes about 1 and half to 2 hours). Cover it.
7.When done, take it off the heat and put the red chillies in and it's
ready to be served.
Hariyali Machhi Fish Curry
Preparation Time-45 minutes
Fish-4 Thick Stakes of any sweet water fish (preferably Bhekti or Rohu)
Garlic-6-7 thick cloves (crushed)
Ginger paste-1 Tsp
Sour cream or thick yogurt-1 cup (beaten)
Turmeric powder-1 Tsp.
Whole Garam Massala:
(green cardamom , cloves , cinnamon [1"], black pepper corn[8-9])
Mustard oil-as needed (could be substituted with any other edible oil as well)
Smear salt and turmeric powder over the stakes and leave them for 30
minutes. Heat oil in a woke, when it stars smoking lower the heat and
fry the fish, if the fish is very fresh, they could be lightly fried,
otherwise fry till the turn deep golden. Soak them on absorbent
paper. Pound the Garam Massala coarsely and add to the oil, when it
starts spluttering add ginger and garlic. [Actually more Garlic could
be used if you like the taste]. Sauté till they turn golden, turn the
heat low and add sour cream, cook it over very low heat. Grind the
cilantro with two coves of Garlic and 4-5 chilies. Add a little water
to the sour cream if necessary. When oil leaves the side add the
stakes and adjust seasoning. cook for 3-4 minutes. Add the Cilantro
paste. Cook over low heat for 5 minute. Slit the remaining chilies add
to the curry and cover. Serve hot with steamed rice.
Tele Koi Fish
Koi-4 (bigger the better),
Mustard Oil-1/2 cup
(even if you are a health freak you have to be lenient about the oil if you must eat "tel koi"),
turmeric powder- 1tsp, dhania powder-2 tsp,
jeera powder-2 tsp,
kalo jeera-1 tsp.
red chili powder-
according to taste,
Indian or Thai green chili-4,
Tel hoi is tricky because the fish is cooked solely in spice and oil
with very little gravy. If you are not an experienced chef, use tomato
puree and onion paste to create the gravy, but be cautioned that any
"paka randhuni" would snort at your naivete.
Make diagonal incissions on both sides of the fish.Marinate the fish
with turmeric powder and salt. Let it stand for 1/2 an hour. Heat oil
in wok, when it smokes, simmer. Fry the fish one at a time, till they
turn deep golden on both sides. Keep aside. Add two green chilies and
kalo jeera to the oil. When the seeds splutter, add the jeera, dhania
and red chili powder (alternatively make a thick paste of the masalas
by adding a little water and add this to the smoking oil). Saute, till
oil leaves the sides. If you are using tomato and onion, add them to
the oil now and saute well, till it emits the aroma, adjust the
seasoning. Add the fish to this gravy, slit rest of the chilies and
add it to the gravy, garnish with chopped cilantro, cover, let the
gravy boil for a couple of minutes. Pour a little oil over the fish
and serve immediately with steamed rice.