sreeparnacuisine

Restaurant Style Paneer Butter Masala/Mild spiced cottage cheese curry|| very tasty and goes with rice,roti,parthas

Paneer Butter Masala/mild spiced cottage cheese curry is a restaurant derived paneer/cottage cheese dish. Every restaurant has its own version of Paneer Butter Masala.

Though the ingredients are the same- onions,tomato, poppy seed,melon seeds still you will not find 2 restaurants serving the same paneer butter masala dish.

It is a rich in taste and mildly spiced. Its subtle taste makes it different from other dishes.

Though it’s a butter masala,it’s not necessary to cook the whole process in butter….but it must have that flavor and aro.a of butter in each bite😋😋😋

So,let’s make today Paneer Butter Masala…in my style👇👇👇

Type- Curry

Preparation time- 10-15 minutes

Cooking time- 25-30 minutes

Ingredients:

1 lb paneer/cottage cheese
2 medium sized tomatoes diced
1 small onion sliced
2-3 whole red chillies
2 tbs garam masala
2 tsp chopped garlic
1 tbsp kasauri methi (dried fenugreek seeds)
1 tsp cumin seeds
Salt to taste
1/4 th cup fresh cream or you can use heavy cream
2 tbs butter
Handful of chopped cilantro for garnishing
2 tsp paprika (kashmiri red chilli) powder
1 tsp red chilli powder
2 tbs cashew nuts
1 tsp poppy seed

Procedure:

In a pan add 3 tbs oil
Add 2-3 whole red chillies and fry
Add sliced onions and fry
Fry till translucent
Add 2 tsp chopped garlic and mix
After the onion is translucent add the diced tomatoes
Cook and add 2 tsp paprika ( kashmiri red chilli powder)
Cook until oil separates
Now turn your heat off and then blend into fine paste
In between grind the cashew nuts and the poppy seeds,add 2 tbs water and make a paste
In that same pan,add 1 tbs butter and 1 tbs oil
Then add 1 tsp cumin seeds
Fry and add the tomato blend
In that blender add 1 cup water and keep aside
Mix the tomato and onion paste and add the cashew nut paste
Add the 1 cup water for the gravy and cover and cook for 10 minutes on a medium flame
After 10 minutes add the kasauri methi (dry fenugreek leaves) and add 1/4, the cup cream
Again cover and cook for 10 minutes on a medium low flame
And its done
Now dish out and garnish with another 1 tbs butter and chopped cilantro

We’ve added a step by step video of the recipe 👇👇👇

Serve it best with some steamed rice,Polao,naan,roti and parathas

Microwave Steamed Rice

Homemade Butter Naan

Basanti Polao

Pulao

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Like we always say your comments always encourages us 😊😊😊.

Mixed vegetable soup||healthy and tasty|| Bonus recipe of instant Chilli Vinegar

Soup is very healthy and it becomes more healthier with some vegetables and chicken.

This time we made a simple mixed vegetable soup,with my twist of jalepenos.

After a long day when you come home, or you had a long day and just need something to sip off that vanishes your stress is just a cup of hot soup,what can be more comforting!!!

I just want to share my first interaction with a simple mixed vegetable soup.

It was in the year 2015….no no don’t think I didn’t have mixed vegetable soup before,it’s a story how I had a connection with this soup.

So,where was I……yesssss…in the year 2015,it was a very hectic year for me I just had my ectopic pregnancy operation.It was my day 2 in the hospital and was very sad leaving my 1 year old son back at home,missing him badly and was not able to eat anything. There was some nurse in my cabin who suddenly said to me “hmmmm…you know I know just what you need at this time”,and she made me this simple mixed vegetable soup and feed me by her hand. I was so relaxed and my worries just flew away….and I sleeped like a baby. So,this wasy story…..and love for mixed vegetable soup.

So let’s start making Mixed vegetable soup…in my style😋😋😋

Type- Soup

Preparation time- 10-15minutes

Cooking time- 15-20 minutes

Ingredients:

1/3 rd cup chopped white bulb from the spring onions
1 small broccoli separated into florets
1/3rd cup chopped cabbage
Salt and pepper to taste
1/2 cup mixed vegetables like -chopped carrots,beans,sweet corn or any other vegetable you like
1 jalepeno diced (optional)
1 small onion chopped
3 tbs chopped cilantro
3 tbs chopped parsley
2 tbs chopped spring onions
2 tsp soya sauce
2 tsp vinegar

For slurry:

Add 1 tbs cornflour to 1 cup water
Mix it
Keep aside

Procedure:

In a pan add 2 tbs oil
Add the spring onions bulbs, chopped garlic and chopped ginger and fry until aroma comes
Add the shredded cabbage
Then add the brocolli florets and fry
Add the mixed vegetables like chopped carrots,beans, sweet corn
Fry well and add 2 cups of hot water
Bring it to boil
Now add the slurry
It thickens the soup
Add sliced jalepeno and the chopped coriander leaves and parsley
Also add chopped spring onions
Add salt and pepper to taste
Cover and cook for 3-4 minutes at high flame
And its done
Give it a standing time of 5 minutes,turn off the heat
Dish out and serve while it’s hot

How to make instant chilli vinegar???

In a microwave safe bowl add 2-4 chopped green chillies
Add 3 tbs white vinegar
Microwave for 30 secs and its done

Garnish your soup with some chopped spring onions and chilli vinegar

We’ve added a step by step video of the recipe below👇👇👇

Here are few more recipes oh homemade soups👇👇👇

Chicken Noodle Soup

Sweet Corn Chicken Soup

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Like we always say your comments always encourages us 😊😊😊

Phyana Bhaat/One pot soft rice and veggies|| No oil -No spice||Healthy and tasty||No effort cooking

“Phyana bhat” is basically overcooked soft and mushy rice with veggies and ghee (clarified butter).

Now a days I’m realizing that the most unwanted food which my mother used to force down through my throat is actually my comfort food,which I love having lately.

We used to specially make this type of food when we are running late and need something to eat quickly or back from a tiresome journey and need something cooking one pot and that too effortlessly.

But,off late we’ve realized that my kids just love it when I make it,they love it just unlike me in my childhood days.

It is really tasty, healthy and very enjoyable😊😊😊

Let’s prepare together,Phyana Bhaat/One pot soft cook rice and veggies 👇👇👇

Type- Rice,Whole meal

Preparation time- 5-8 minutes

Cooking time- 25-30 minutes

Ingredients:

100 gm gibindo bhog or kali jeera rice or jeera samba rice,any short grain rice will do
250 ml water
1/4 th cup diced tomatoes
1/4 th cup diced potatoes
1/4 th cup chopped carrots
1/4 th cup chopped beans
1/4 th cup sweet corns
3 tbs red lentils (masoor daal)
2.5 tsp sugar
1.5 tsp salt
1-2 tsp ghee
1 dollop of butter for serving

Procedure:

Take 100 gm of rice in a bowl
Wash the rice properly to remove the starch
Add all the veggies
Add 250 ml water
Add the salt and sugar (this recipe will be a bit sweet and bit savoury)
Mix altogether
We used a microwave,but it can also be prepared on gas oven,but making it in microwave saves the time and effort
First set power at high and timer of 14 minutes
After 14 minutes set power at 60% and cook for more 14 minutes
At this point your rice should be done,if you see that it needs some more time, adjust accordingly
Add 1-2 tsp ghee and mix and serve
But we like it a bit more soft,so we added 1/4 th cup hot water mixed and again cooked for 5 minutes at high power
Now dish it out and add a dollop of butter and enjoy

We’ve added a step by step video of the recipe 👇👇👇👇

We hope you enjoy it.

It goes best with potato and eggplant fries👇👇👇

Don’t forget to like,share and comment.

Like we always say your comments always encourages us 😊😊😊.

Aloo bhaja+Begun bhaja/Eggplant fries and julienne cut potato fries||All time favorite comfort food with a side of rice and daal on its side

Bengali style aloo bhaja( julienne cut potato fries) and Bengalis style begun bhaja (ring cut eggplant fries) are very famous side dish for a authentic lunch or dinner menu.

In Bengal if you invite somebody for Bengali style lunch or dinner then the menus generally becomes first serve Basmati rice (steamed) with Bengali style aloo bhaja( julienne cut potato fries) and Bengalis style begun bhaja (ring cut eggplant fries) ,then comes any veg curry,fish curry and Bengali Mangsher Jhol,and ends up with sweets

In general also when people become stressed up with cooking,then simple lentil soup, potato and eggplant fries with a side of key lime just means a lot!!!!

It goes well also in breakfast with Luchi( deep fried puffed bread) or Rotis or parathas

Let’s fry some julienne cut potato and eggplant fries 👇👇👇👇

Type: Fries

Preparation time- 10-15 minutes

Cooking time- 15-20 minutes

Ingredients for julienne cut potato fries:

2-3 large potatoes julienne cut
1 tsp turmeric powder
1 tsp salt
Mustard oil for frying (preferably) Or any cooking oil
1 tsp onion seeds
2-3 green chillies
2 whole red chilli

Ingredients for eggplant fry:

1 eggplant cut into rings
1 tsp turmeric powder
1 tsp salt
Mustard oil for frying (preferably) Or any other cooking oil

Procedure for frying eggplant:

Take a medium sized eggplant and cut in rings
Add 1 tsp turmeric powder+1 tsp salt on both sides of the eggplant
Heat pan and add 3 tbs of oil
Heat up well then add the eggplants and fry until dark golden brown and crisp on both sides and take it out on a paper towel
Sprinkle some sugar,on them
It will add an extra taste to this eggplants fries

Procedure for frying julienne cut potatoes:

In another pan add 3 tbs oil and heat up
Add 1 tsp onion seeds and 2 red chilli whole and 2-3 green chillies
Saute them until aroma comes
Add 1 tsp turmeric powder and 1 tsp salt to the potatoes
Add it to the pan
Allow them to settle for 2-4 minutes and then flip
Fry them until golden brown and crisp
And its done

We’ve added a step by step video of the recipe below 👇👇👇

Serve them with some steamed rice or rotis, parathas or Luchi (deep fried puffed bread)

Here links to some related recipe that goes best with it

Steamed Rice

Daal fry

Luchi

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Like we always say your comments always encourages us 😊😊😊.

Microwave Steamed Rice/Sada bhaat|| ultimate staple food that too without effort|| Bonus Recipes are there to try with 👇👇👇

Steamed rice or Saada bhaat is always perfect to the table,or even works as a part of the main course.

The main trick to cook a free floe rice is to wash the excess starch on the rice or it will turn your rice sticky.

Another important thing is measurement of water to rice. It must be always twice the amount of rice i.e rice to water ratio is 1:2.

There are different ways of cooking rice,like on gas oven or rice cooker,but the effortless way to cook rice is in microwave.

Some use oil or salt while boiling and some don’t.

So let’s make microwave steamed rice👇👇👇👇in my style

Type- Main course, Rice

Preparation time- 5-8 minutes

Cooking time- 20 minutes

Ingredients:

1 cup rice
2 cups water and a bit more

Procedure:

Take the rice in a bowl and wash the rice properly or until the water runs clean
At this point add water
Now put in the microwave and set a high power and a timer of 8 minutes
After 8 minutes at high power,set power at 60% and a timer of 12 minutes
And its done
Serve it hot with some daal fry/tempered lentil soup and some potato and eggplant fry

We’ve added a step by step video of the recipe below 👇👇👇

We’re also sharing the daal fry/lentil soup recipe below 👇👇👇

We’re also sharing the potato and eggplant fry recipe below 👇👇👇

Don’t forget to like,share and comment.

Like we always say your comments always encourages us 😊😊😊

Some Curry recipes you can try with👇👇👇

Bengali Style Mangsher Jhol

Mutton Rogan Josh

Here are some more delicacy of rice👇👇👇

Daal fry/Tempered lentils||Step by step how to make restaurant style daal fry at home|| quick and easy

Dal fry or tempered lentils soup is usually prepared with Aarhar Dal which is also known as tur daal,toovar Dal and in English pigeon pea lentils,You can also add some moong Dal or masoor daal (red r ink lentils) to make this recipe.

It is a very famous dish in Indian Cuisine and mostly ordered in restaurants. You may think it might need some sort secret ingredients 😉.No not at all,it’s so simple that you can make any day any time at your home.

It just needs tempering in Tempering 1 (Tadka 1),when we start making the daal, and Tempering 2 (Tadka 2) after finished making it.

In between we need finely chopped onions,garlic, tomatoes,green chillies….who will equally play a great role in cooking up this daal/lentil soup with great flavors and texture.

From my kitchen to your kitchen, we’re presenting daal fry recipe👇👇👇

Type: Curry, side dish

Preparation time- 25-30 minutes

Cooking time- 25-30 minutes

Ingredients:

1/2 cup tur daal/arhar daal/pigeon pea lentils
5 tbs moong daal
1/2 cup chopped onion
1/4 th cup chopped tomatoes
Salt to taste
1 tsp cumin powder+1 tsp coriander powder+1 tsp red chilli powder+1/2 tsp turmeric powder
Tempering 1- 1 tsp cumin powder,1 tsp chopped ginger,1 tsp chopped garlic,1 tsp ginger garlic paste
Tempering 2- 1 tbs oil,1 tbs butter,1 tsp cumin seeds,1/2 tsp salt,1/4th cup chopped tomatoes,2-3 green chillies
1/4 th cup chopped coriander leaves

Procedure:

Soak the lentils for 2-3 hours
Now boil the lentils
In a pan add 2 tbs oil
Add the Tempering 1
Fry well and add 1/2 cup chopped onions
Mix well and add 1/4th cup tomatoes and add the spices(1 tsp red chilli powder+1 tsp coriander powder+1 tsp cumin powder+1/2 tsp turmeric powder)
Mix well until oil separates and then add the boiled lentils
Stir well the lentils and if you feel it’s too thick add 1-1/2 cup hot water
Bring it boil and add handful chopped coriander leaves and dish it out
Now let’s do the Tempering 2– mix well
Pour the sizzling tempering on the prepared lentil/daal
Garnish with some chopped coriander leaves and lime/lemon edge
And its done

We’ve added a step by step video of the recipe below 👇👇👇

Hope you like this recipe 😊

Serve this recipe with steamed rice or roti or parathas 😋😋😋

We’ve added a microwave rice recipe below👇👇👇

Don’t forget to like,share and comment.

Like we always say your comments always encourages us 😊😊😊

Sada aloor chochori/white potato curry||Weekend breakfast

After having toast and eggs,cereals and milk,yoghurt from Monday to Friday our Bengali hearts crave for some comfort food. What could be best other than Luchi/deep fried bread and sada aloor chochori or torkari/ white potato curry.

Coming to describe this curry- we need plain potatoes cut and peeled and tempered with cumin seeds and mustard seeds and then we go for a seer and savoury curry with a hint of green chillies.

Enough of this describing,let’s move on to the step of preparating sada aloor chochori/torkari👇👇👇

Type-Side dish

Preparation time- 10-12 minutes

Cooking time- 15-20 minutes

Ingredients:

200 gm diced potatoes
1 tomato sliced
Salt to taste
2 tsp sugar
1 tbs tomato ketchup
2-3 green chillies
1/2 cup green peas
1 sprig of curry leaves
1 tsp mustard seeds
1 tsp cumin seeds
2-3, whole red chillies
1 cup hot water

Procedure:

In a deep dish pan add 2 tbs oil
Temper the oil with 1 tsp cumin seeds and 1 tsp mustard seeds
Add 1 sprig of curry leaves and fry until aroma comes
Add the diced potatoes,just keep on stirring so that you are cooking the potatoes but not frying them
Remember we need well cooked potatoes but not potatoes who have a fried texture
Add tomato and mix
Add salt to taste and it will also help in softening the tomatoes
Now you can add 1 cup hot water and 2 tsp of sugar and mix
Cover and cook for 8-10 minutes on a medium flame
Add 1 tbs tomato ketchup and mix and again cook for 8-10 minutes on a medium flame
At this point you add the peasand it’s done (my peas are blanched)

We’ve added a step by step video of the recipe 👇👇👇

Serve this with Luchi/fried puffed bread

👇👇👇

Luchi/deep fried puffed bread

Don’t forget to like,share and comment.

Like we always say your comments always encourages us 😊😊😊

Kolkata style breaded fish fry with potato wedges|| tasty starter

The word fish fry is very popular throughout the world. But the only difference is every part of the world has its own version of fish fries. But all are equally tasty in its own way.

Like in America fish fry is a meal containing battered or breaded fish with side of french fries, coleslaw,lemon slices and tartar sauce.

The Kolkata fish fry was developed during the British rule in India,when Kolkata was the capital of the country. While working with local,fresh produce to prepare delicacies for the British officers,the Indian cooks often instructed to replicate European food which were favourites among the British. Now they learnt some version of fish fry from them and then used their own spices and condiments to create something an unique version and became famous as Kolkata Style Fish Fry.

Bengali fish fry is popular snack from the streets of Kolkata. We’ve an unadulterated love for our Kolkata style fish fry, a popular snack from every food corner of the streets of kolkata.

But how many know the perfect trick to this crispy fish fries??? Actually there are no such trick😁,other than using a fresh fish fillet,like in Kolkata we get fresh Bhetki,but you can also go for Basa,Cod,Tilapia fillets.

Another important point is while breading use both hands separately like one will be wet hand and one will be dry.

Let’s make Kolkata Style breaded fish fry;

Type- Starter, appetizer

Preparation time- 15-20 minutes+ 2 hours refrigerator time

Cooking time- 8-10 minutes

Ingredients:

12 fish fillets,we took tilapia (but you can take bhetki,basa,cod)
1 bunch coriander leaves
1/2 parsley leaves
1 1/2 inch ginger
2 tsp chopped garlic
4-5 green chillies (adjust heat according to your taste)
1 tsp salt
Juice of 1 lime
4 tsp all purpose flour
2 eggs
1 lb breadcrumbs
For potato wedges- 2 large potato cut into wedges

Procedure:

Wash the fish fillets well
And pat dry the fillets
In a blender- add coriander leaves, parsley,ginger,garlic,green chillies
Give a quick chop
Add salt and juice of 1 lime and 3 tbs water
And make a fine paste
In a bowl add the fine paste
Add 1 egg and 4 tsp all purpose flour and whisk,flour actsvas a good binder
Now dip each piece of fillets and coat well
It’s time for the breading
Remember to use both of your hands in a different way
Left hand= Wet hand
Right hand= Dry hand
Or vice a versa it’s your choice
You might find that some of the green marination is left,just don’t throw away it add 1 egg into it and this will be our egg dip
Take 1 fillet and dip into the breadcrumbs first and pat it on both side with your right hand
With your left hand dip it into the egg dip and again put it into the breadcrumbs with your right hand coat with the breadcrumbs
Shake off the excess breadcrumbs and place on a clean plate
Repeat the process with the other fillets
Refrigerate for 30 minutes to 2 hours before frying or you can make it before 1 day
It’s time to fry the breaded fishes
Don’t heat your oil too much or the fish inside will not be cooked
The frying should be deep fry
Let’s fry the fish until brown and crisp
It’s time to fry the potato wedges
In that oil deep fry the wedges
Fry until golden brown
Serve hot with some mustard sauce

We’ve added a step by step video of the recipe 😊😊😊

Hope you will like it

Don’t forget to like,share and comment.

Like we always say your comments always encourages us 😊😊😊

Sheer Khurma/Vermecilli/Shemaier Payesh in a different style|| an ambrosial dessert||healthy and tasty

“Sheer Khurma”…what is a Sheer Khurma?

Well Sheer Khurma means ‘ milk with dates’ in Persian. It s Mughlai dish. It is a rich milk based dessert made of nuts and more importantly dates with vermecilli noodles. And it is generally made on the month of Ramadan or on the last day which is celebrated as Eid.

This delicious sweet pudding is an excellent dessert to be made in at special occasions. As it has lot of dry fruits so it is very good for both kids and adults,it gives lot of heat and warmth to the body.

Let’s make tasty Sheer Khurma😊😊😊….

Type- Dessert, Sweets

Preparation time- 10-12 minutes

Cooking time- 25-30 minutes

Ingredients:

1 litre full fat milk
2 tbs chopped cashew nut
2 tbs chopped walnut
2 tbs chopped almonds
2 tbs dessicated coconut
3 tbs chopped dates
50 gm vermecilli/seviyan/shemai
120 ml condensed milk/100 gm sugar
3-4 tbs ghee(clarified butter)/butter

Procedure:

In a deep dish pan boil 1 litre full fat milk
In between in a another pan add 2 tbs ghee( clarified butter)/butter
Roast the nuts and coconuts
Fry until aroma comes
Now in that very pan add another 2 tbs ghee( clarified butter)/butter
Add the vermecilli/seviyan/shemai
Roast until light brown
You can see that in this time your milk has come to a boil
Add 120 ml condensed milk or you can also add 100 gm sugar
Mix and add the roasted nuts
Cook for 5-8 minutes on a medium flame and then add the roasted vermecilli/seviyan/shemai
Now mix and cook it for 5-8 minutes on a medium low flame
And its done
Dish it out

We’ve added a step by step video of the recipe 😊😊😊

Hope this is helpful 😊

Enjoy this recipe both hot or cold,it’s equally tasty.

Here, we’re giving links of few more sweets we made👇👇👇

Don’t forget to like,share and comment.

Like we always say your comments always encourages us 😊😊😊.

Rumali Roti/Tortilla so thin as handkerchief||ideal for wraps|| goes best with any curries and Tadkewali daal

Rumali Roti/Tortilla so thin as handkerchief is a very popular flat bread in India.

It’s main ingredient is only All purpose flour/Maida. It is generally made very thin and made on a deep dish pan kept inverted on flame. It is very quick dinner for people in India and is named as ‘rooti-torka’, means flat bread with tempered creamy lentils.

This bread is extremely thin and limp and served folded like a handkerchief. During the Mughal period,rumali roti is served as handkerchief which s used as a cloth to wipe the grease off the hands at the end of rich meal.

It is also eaten with Tandoori dishes. AThe dish rumal means handkerchief in other languages. In Punjab it is known as lamboo roti,lamboo means long. It is also known as dosti roti in Caribbean.

Let’s start making Rumali Roti/Very thin tortilla which can be folded as handkerchief 👇👇👇

Type: Bread

Preparation time-15 minutes+30 minutes resting

Cooking time- 5-6 minutes

Ingredients:

200 gm all purpose flour
1/2 milk+ water(if required)
1 tsp salt
3 tbs oil
1 tbs salt
4 tbs water

Procedure:

In a bowl add 200 gm all purpose flour
Add 1 tsp salt and 3 tbs oil and mix evenly
Then add milk slowly and keep on kneading
If required add water to bind
The dough must be very soft
Cover and rest for 30 minutes
In between in a bowl add 1 tbs salt and 4 tbs water
Now take small balls out of it and start rolling
Rolling should be paper thin
Now take a large flat pan
Heat it up very hot
Sprinkle salt water
You can see so.e white layer is formed
It will make a non stick base for the rotis/tortillas
Now place one tortillas carefully
Don’t overcook you it because otherwise it will crisp up
Now fold it easily as you gold a handkerchief/rumal
It’s done

We’ve added a step by step video of the recipe 👇 👇👇

It tastes best with Tadkewali daal/tempered creamy lentils,👇👇👇

Don’t forget to like,share and comment.

Like we always say your comments always encourages us 😊😊😊

Buffalo chicken wings with buffalo wings sauce recipe|| Bonus KFC style chicken fry

Buffalo chicken wing,in the cuisine of The United States,is a unbreaded chicken wing section that is generally dipped or coated in a sauce consisting of a vinegar-basef cayenne pepper hot sauce and melted butter prior serving. The Buffalo wings were invented in 1964 at the Anchor Bar in Buffalo,New York by Teresa’s Bellissimo. They are traditionally served with celery sticks and carrots with blue cheese dressing or ranch dressing for dipping. Locals refer to them merely as ‘wings’.

Chicken wings are juicy from inside and crunchy from outside. We’ve made a dry rub and a liquid marination which keeps the chicken more moisturised from inside.

This liquid marination is totally upto you, as it is my innovation and the result comes out just awesome.

But only dry rub and the oil also gives a crunchy texture.

This recipe is everyone’s favourite so is my families. But homemade chicken wings is always a better and healthy version.

Now this crispy chicken wings are tossed in homemade buffalo sauce. It’s tangy and hot and full of butter. Now it’s upto you what level of heat you like- it can be mild,hot and extreme hot.

In cocktail parties,get togethers or in weekend movie nights it is enjoyed to the fullest.

Okkkk,let’s now start making Buffalo chicken wings with homemade buffalo sauce;

Type: Starter, Appetizer

Preparation time- 20-25 minutes+2 hours marination

Cooking time- 15-20 minutes each batch

We have given the timings for both frying chicken and tossing with the sauce.

We need 2 important steps for this perfect buffalo chicken wings;

1) Crispy chicken wings

2) Buffalo wings sauce

For the crispy chicken recipe here is the step by step process we are sharing👇👇👇

Crispy chicken wings

For the sauce;

Ingredients for the sauce:

4 tbs butter
1 cup hot sauce (any hot sauce of your choice-mild,hot, extremely hot)

Procedure:

In a pan add 4 tbs butter and melt it
Now add 1 cup hot sauce
And mix
If you want you can add some herbs
Take the crispy chicken and pour the sauce from the sides
And toss and coat the wings well with the sauce and its done

We’ve added a step by step video of the recipe 👇👇👇

Don’t forget to like,share and comment.

Like we always say your comments always encourages us 😊😊😊.

Katlar Kalia/Spicy fish curry|| ideal with steamed rice||Specially prepared on special occasions,festivals,get together

‘Katlar kalia’ or Katla fish curry is very famous in our Bengali cuisine.

Kalia,Qorma,Shorba are mainly derived from Mughals. Shorba is a runny,soupy gravy,Quorma is a ghee/butter based gravy while Kalia is also rich in taste and gravy and it’s based on milk or water which ends up as runnier at the end.

Kalia is mainly made with fresh water carps and the fish should be what we call in Bengali ‘Paka’ means fully grown more precisely mature.

We live abroad so get very few chances to cook these fishes,but we can also use this recipe with Salmon,Burramundi.

One thing we want to clear that the Bengali version of kalia is very different from the original version. Our recipe is moderately hot and is quite well counterbalanced with the taste of yoghurt and tomatoes.

You can serve it with some steamed rice or also with some Basanti Polao

So,let’s start making ‘katlar kalia’👇👇👇

Type: Fish curry,curry,side dish

Preparation time: 10-12 minutes

Cooking time- 20-25 minutes

Ingredients:

1 lb Katla machh (any fish you can take like salmon,burramundi)
1/2 onion
1/2 inch ginger
For spice mix: 1 tsp turmeric powder,1 tsp cumin powder,1 red chilli powder,1 tsp paprika (kashmiri red chilli powder)
1/4 th cup fried onion
1 tomato diced
Salt to taste
1 tsp sugar
2 tbs yoghurt
1 tsp garam masala
3-4 green chillies
1 tsp ghee (clarified butter)
1 tsp cumin powder
2-4 whole red chillies
1 cup hot water

Procedure:

First in a blender jar,add 1/2 onion sliced and 1/2 inch ginger and make a fine paste
In a bowl make the spice mix
In a bowl add the fish and add 1 tsp turmeric powder 1 tsp salt and 1 tsp red chilli powder and coat it
Fry the fish in a mustard oil until golden brown and crisp
Take them out
We’ve added fish head as we like eating them,so its totally optional
In that oil,add 1 tsp whole cumin seeds and 2-4 whole red chillies
Fry until the aroma comes
Add the onion and ginger paste,mix and fry
Fry for at least 5-6 minutes until the onion paste is browned
And then add the spice mix and blend well
Now add the chopped tomatoes and mix until softened
At this point add the yoghurt and mix until oil separates
Add 1/4 th cup fried onion
Cover and cook for 5-8 minutes on a low medium flame
After oil separates add 1 cup hot water for the gravy
Bring it to boil and add the fried fish and fried fish head(optional)
Add 2-3 green chillies and cover and cook for 10-12 minutes on a low flame
Add 1 tsp ghee and turn off the heat
Give it a standing time of 10 minutes
And its done and served

We’ve added a step by step video of the recipe 👇👇👇👇

Hope you like it

Here are some other fish curry recipes,you may like👇👇👇👇

Rui machher tel jhal

Shorshe Illish

Shorshe Bhapa Chingri

Jeere Bata die Salmon curry (salmon fish curry)

Shorshe Bhapa Salmon

Don’t forget to like,share and comment.
Like we always say your comments always encourages us 😊😊😊

Chhanar jilipi recipe/Chhena jalebi/Deep fried cottage cheese swirls (pretzel shape)🥨 soaked with sugar syrup|| tasty Bengali delicacy||Serves as an excellent dessert

Chhanar jilipi/Chhena jalebi/deep fried cottage cheese swirls are a famous sweet of Bengal. It just needs no introduction but still it’s my blog it’s my responsibility to introduce my recipes to my readers.

It has its core ingredient as Chhena or homemade cottage cheese which is made from full fat milk. It has its shape as a pretzel shape 🥨 or circularly twisted.

You can say Gulab Jamun is it’s long lost brother .It is deep fried mainly in ghee and then soaked in sugar syrup…..so basically nothing can go wrong with it’s taste😊

Let’s not waste much time and start making some Chhanar Jilipi 🥨👇👇👇👇👇

Type: Sweets,Dessert

Preparation time- 20-25 minutes

Cooking time- 6-8 minutes

Ingredients:

1/2 cup chhana/chhena/cottage cheese
3/4th cup milk powder
1/2 tsp baking powder
2 tbs cornflour
2-3 tsp milk
1-2 tbs ghee(clarified butter or you can also use softened butter)
3 tbs water+3tbs vinegar for curdling the milk
For the syrup- 1)1.25 cups of sugar 2)2 cups of water 3) 2-3 drops of yellow color

Procedure:

Mix the water and vinegar
Bring the milk to boil and add vinegar spoon by spoon for curdling the milk
Keep on adding until the cottage cheese/cheese has separated
Strain the cheese
In pan add the sugar and the water
Bring it boil
When you drop the syrup from the spatula,the last drop will fall the slowest and the sugar syrup is done
Now add the yellow food
Stir and keep it aside
Take a flat pan add the cheese we made,add 3/4 th cup milk powder,1/2 tsp baking powder and 2 tbs cornflour
Mix them with hand and add 2-3 tsp of milk if needed to bind them together
As it has milk powder so it will be a bit sticky
Add the ghee/butter and form a soft dough
Don’t over knead or the sweets will turn out hard
Now take small doughs out of it
Roll out with your palm to a very thin log and the twist to get this shape

Make as many as out of it
And deep fry them until golden brown
Add them to the syrup when hot
Keep them for 3-5 minutes and take them out
Garnish with some powdered pistachios

We’ve added a step by step instructions for the recipe👇👇👇👇

Here are some of famous sweets recipe we made👇👇👇

Hope you like this recipes😊😊😊

Don’t forget to like, share and comment.

Like we always say your comments always encourages us 😊😊😊

Seekh-e-do pyaza/Spicy chicken mince cooked with 2 varieties of onion||ideal for parties||no oven no tandoor

Seekh means rid or skewers and do pyaza means onion used 2 times in two different forms.Though mainly made Seekh kebab is very common in India but we made the same but with my twist.

It’s is a very tasty delicacy and is you go to a Mughlai or Awadhi restaurant then it’s a must order.

You can have it as a starter or have it with a side of Roti or Naan.

Though mainly it is made in Tandoor or Oven,but we made it very simply without oven or tandoor.

So let’s start making the Seekh-e-do pyaza👇👇👇👇

Type- Starter, Appetizer

Preparation time- 20-25 minutes +2 hours marination (overnight for best result)

Cooking time- 6-8 minutes

Ingredients:

1 lb minced chicken (should be dry)
1 bundle coriander leaves
1/3 sliced onion
1/2 cup from fried onion
2 tbs hung yoghurt
Salt to taste
1inch ginger sliced
2 tbs chopped garlic
4-5 green chillies (heat is upto your palate)
Spice mix- 2 tbs cumin powder,2 tbs paprika,2 tbs coriander powder,2 tbs garam masala powder,2 tbs Chaat masala
Juice of half lime

Procedure:

In a chopper add the ginger, garlic,green chillies, coriander leaves, sliced onion and chop
Take a bowl and add the chopped ingredients
Add the minced chicken and mix
Add all the spice mix and the fried onion
Add the yoghurt and juice of half lime
Mix everything together and again put in a blender jar so that the spices are evenly blended with the chicken and the chicken becomes more more mouth melting
Cover and marinate for 2 hours minimum or overnight for best result
Now take a pipe and take handful of dough
Make a log like shape and start building kebab around the pipe
Spread the chicken evenly so that the seekh doesn’t break while cooking
Now take a flat pan add oil or ghee/clarified butter or butter
And start pan frying the seekh -e- do pyaza
Fry until golden brown
And evenly cooked on all sides
And its done
Serve it with green chutney and onion slices and lemon wedges

We’ve added a step by step video of the recipe 👇👇👇

Hope you like it

There are few kebab recipes which are as follows:

Achaari Murgh Tikka Kebab

Non veg platter

Iranian Kebab

Spicy Chicken Drumsticks

Don’t forget to like share and comment.

Like we always say your comments always encourages us 😊😊😊

Rui machher tel jhal/Rohu fish curry|| ideally goes with steamed rice||comfort food

Machher Jhol or Fish curry is a traditional Bengali fish curry.It is very easy to make and 100% great in taste.

In almost every Bengali family,Machher Jhol/Fish curry/Fish stew takes a leading part in daily menu either on lunch or in dinner. You can say it’s a staple.And this curry is a must as it’s light with minimum spices and sweet water carp fishes like Rohu,katla,Mrigel, Tilapia are the first preference for this recipe. There are lots of recipes you can find on Bengali Machher jhol/fish curry/fish stew as every family has a secret heirloom recipe.

So,let’s make Bengali Rohu fish curry/Rui Machher Tel Jhal👇👇👇👇

Type- Curry,side dish

Preparation time- 8-10 minutes

Cooking time- 15-20 minutes

Ingredients:

1 lb Rohu fish ( Rui machh)
1 large potato sliced (optional)
1 tomato chopped
1 tsp whole cumin seeds
1/2 tsp onion seeds (kalaunji/kalojeere)
1 cup hot water for the gravy or curry
For spice mix- 1 tsp salt,1tsp turmeric powder,1 tsp red chilli powder,2tsp cumin powder
Chopped coriander leaves for garnishing
3 tbs mustard oil total for frying and cooking the dish
3-4 green chillies

Procedure:

Make the spice mix and keep aside- add 3 tbs water to the spice mix
Add 1tsp salt and 1 tsp red chilli powder,1 tsp turmeric powder and 2 tsp/1 tbs mustard oil to the fish and fry in hot oil and keep aside
Add 1 tsp salt and 1 tsp turmeric powder to the potatoes and fry and keep aside
Into the oil add 1 tsp cumin seeds and 1/2 tsp onion seeds (kalaunji/kalojeere)
Fry and add 2 green chillies for flavor
Now add the chopped tomatoes and fry
Add salt and fry until soft
Now add the spice mix and fry and then add the potatoes
Mix them well until oil separates
Cover and cook for 5-8 minutes on a medium low flame
Then add the water (1 cup hot)
Bring it to boil and add the fish to it
Again cover and cook for 10-15 minutes on a low flame and you can see the oil separates
Turn off your heat and add the chopped coriander leaves and its done

We’ve added a step by step video of the recipe below 👇👇👇

This recipe can be applied to other fishes also like salmon,trout, tilapia,katla,tyngra

Serve them hot with some steamed rice

There are other fish curry recipes also👇👇👇

Salmon bhapa(Steamed salmon in mustard sauce)

Jeere Bata die salmon(salmon cooked with a hint of cumin)

Shorshe Bata salmon( salmon cooked in spicy mustard sauce)

Don’t forget to like,share and comment.

Like we always say your comments always encourages us 😊😊😊

Rosogolla/Cheese sponge balls soaked in sugar syrup||Famous dessert of Bengal||Step by step process to perfect Rosogollas

Rosogolla/Rasgulla/Cheese Sponge balls soaked in sugar syrup is an Indian syrupy dessert mostly popular is West Bengal. It made f ball haped dumplings of chhena /homemade cheese made curdling milk or sometime you can add a bit of semolina to it and then cooked in sugar syrup. This is done until the sugar permeates the dumplings.

It basically needs some techniques,which are very simple in deed. Just do 3 things properly;

1) Curdling the milk

2) Kneading

3) Foaming the water

So,let’s start making some delicious Rosogolla 😋😋😋

Type- Dessert, Sweet

Preparation time – 15-20 minutes

Cooking time – 15-20 minutes

Ingredients :

4 cups whole milk full fat (you can take 2 cups cow milk and 2 cups buffalo milk also)
3 tbs vinegar
3 tbs water
1 cups sugar
4 cups water
1 cup hot water
2 tbs milk
2 tbs all purpose flour
4 tbs water

Procedure:

First step is to curdle the milk: For that in a deep dish pan add 4 cups of full fat whole milk bring it boil and in another bowl add 3 tbs water and 3 tbs vinegar and mix
Stir the milk for 25-30 seconds
Now add the vinegar mixture spoon by spoon into the milk and stir
Don’t put the vinegar mixture all at a time
Add spoon by spoon and stir
And you can see the milk is slowly curdling
Keep on adding the vinegar mixture until the cheese and the water separates
Now drain it on a cheese cloth (muslin cloth or any clean cloth)
Do not forget to reserve some of these drained water for an important use in this recipe
Wash the cheese with fresh water 2-3 times
Now in that cloth squeeze the cheese so that all the water comes out
Hang it for 5-8 minutes and that’s enough
Take it out on a big flat plate where you can knead it
Second important step is kneading: our goal will be to see that there is no grainy cheese left after kneading
Do not over knead or you will end up into hard balls of cheese instead of soft spongy balls
Now make small balls out of it (preferably 10-12)
In another deep dish pan add 1 cup of sugar and 4 cups of water
Mix and add 2 tbs milk to remove the dirt
You can see that scum is gathering,just spoon them out
And now bring the syrup to boil
At this point add the cheese balls to the reserved water we kept after draining
Keep it for 3-5 minutes and drain
Third step will be foaming: make a slurry with 2 tbs all purpose flour and 4 tbs water
Add this slurry to the boiling syrup to form the foam
Foaming helps the sponge balls to retain it’s shape
When you see the foaming add the sponge balls
The flame will be high
Boil them for 8 minutes
And them remove the cover and again add 1/2 cup hot water
So that the syrup doesn’t get sticky and thick
Again boil for 8 minutes and add remaining 1/2 cup hot water
Do not stir in between
And its done
Rest it for 2-4 hours before consuming

We’ve added a step by step instructions of the recipe👇👇👇👇

There are other sweets which you can also try out👇👇👇

Rosh Bora (sweet lentil fritters)

Baklava

Sandesh

Roshomalai (sweet cheese dumplings)

Serve this after dinner and enjoy the smile on the face your near and dear ones😊😊😊

Don’t forget to like,share and comment.

Like we always say your comments always encourages us 😊😊😊

Luchi /Puffed bread|| How to make perfect Luchi(puffed bread) step by step

Bengali Phulko Luchi means puffed deep fried bread.It is mainly made outof all purpose flour (maida). Luchi (puffed bread) & Dum aloo (aloor dum) is classic Bengali combination. It can also be occupied with many other side dishes whose recipe we’ve already linked below.Traditionally ,Luchi (puffed bread) is deep fried in ghee (clarified butter).We also know that mainly this puffed bread in North India is also known as Poori & it is made of wheat flour whereas Luchi is made of all purpose flour. Whereas luchi has to be made with all purpose flour (maida).If you don’t want to fry them in ghee then deep fry them in oil as we did.Let’s make Luchi (puffed bread),in my style😊Type- Deep fried breadPreparation time- 8-10 Minutes Resting time- 30 minutesCooking time- 2-4 minutesIngredients:

200 gm all purpose flour
1/2 tsp salt
1 tsp sugar
2 tbs oil (any oil except mustard oil)
1 cup hot water (as we required)
Oil for deep frying

Procedure:

In a bowl add the all purpose flour
Add the salt and the sugar
Add the white oil
And mix evenly
Now add the hot water
Start kneading
Knead into a soft dough
Cover and rest it for 30 minutes
Now make small balls out of the dough
Apply a bit of oil or flour,any of it you are comfortable with on the station you will roll
Flatten it and start rolling
The process will be roll and rotate-roll and rotate
No in a hot oil deep fry your breads
It will be puffy and light
You can fry it light golden brown or white,the way you like it you can fry
It’s done

We’re sharing a step by step video of the recipe below👇👇👇https://youtu.be/f3qCFE8Gpe4We hope it’s helpful to you😊
You can serve it with something simple likeAloo mutter (potato curry with peas)Eggplant fry (begun bhaja)Dum Aloo (Spicy potato curry)OR Something special like Mutton CurryBengali Style Mutton CurryDon’t forget to like,share and comment.Like we always say your comments always encourages us 😊😊😊

Bengali style mangsher jhol/Mutton curry||ideal on Sunday lunch with Luchi( puffed bread) or steamed rice

Bengali word jhol means soup like curry.One full plate of steamed rice can easily polished off with this dish. The red colored gravy with plump potatoes are the main attraction of the gravy. We believe cooking and tasting is a very special dish and each family has its very own recipe😋😋😋.

This recipe is very common in all Bengali families specially on Sundays.

We will not write much because it doesn’t need much introduction…so let’s make some Bengali Mangsher Jhol/ Mutton Curry….in my style👇👇👇👇

Type- Curry

Preparation time- 15-20 minutes

Cooking time- 60-65minutes

Ingredients:

1 lb mutton
2-3 potatoes diced
Salt to taste
1/2 cup yoghurt (beaten)
2 tsp whole coriander (make a paste with 2 tsp water)
2 tsp paprika (kashmiri lal mirch)
1.5 tsp turmeric powder
1 tsp red chilli powder
2 bay leaves
2-3 whole red chillies
2-3 cardamom seeds
2-3 whole cloves
1/2 inch cinnamon stick
1 onion sliced
1 tsp sugar
1 inch ginger
2 tsp garlic paste
2-4 green chillies
2 tsp garam masala
4 cups hot water

Procedure:

First let’s make all the spice and the pastes we need for the mutton curry
Dry spice mix– in bowl mix 1 tsp red chilli powder, 1 tsp salt,1.5-2 tsp paprika,1.5 tsp turmeric powder,mix and keep aside
For the ginger,garlic,green chilli paste- In a blender add 2 tsp garlic paste,1 inch ginger sliced,2-4 green chilli add 2 tsp water and make a paste and keep it aside
Coriander paste- 2 tsp whole coriander seeds and add 2 tsp water and make fine paste in a spice grinder
In a pan add 4 tbs mustard oil
Add the whole spices – 2 bay leaf,whole red chillies,cloves, cardamom seeds, cinnamon stick (measurements given above)
Mix well and add 1 large sliced onions when aroma comes
Fry and add 1 tsp sugar for caramelization
After browning side the onion to aside and add the dry spice mix and fry and mix and then blend with the onions
After mixing add the ginger,garlic,green chilli paste mix and mix until oil separates
Add the beaten yoghurt and mix
Add 1 lb mutton and mix and mix well
Mix them for around 5-10 minutes at a medium high flame
Add the coriander seeds paste and mix
The important thing is that everytime is to separate the oil with each ingredient we add
Now add 4 cups of hot water or as much you need the curry
Add 1 tsp garam masala
First boil for 15 minutes at a high flame covered
Then add the diced potatoes and cover and cook 50-55 minutes on a medium low flame and check in between
Now see if your meat is cooked and then you can turn off the heat and add 2 tsp ghee or clarified butter
Give it a standing time of 5 minutes
And its done

We’ve added a step by step video of the recipe 👇

It goes best with steamed rice or puffed bread (LUCHI)

We’re sharing a Luchi video👇👇👇👇

Don’t forget to like,share and comment.

Like we always say your comments always encourages us 😊😊😊.

Tandoori pomfret|| Very appetising and easy to make

Tandoori Pomfret is wholesome dish with rustic flavors. You can use any fish to make this dish. Salmon will also do great with this same ingredients (other fishes are bhetki,trout,cod, tilapia even shrimps,lobster and crab).

Pomfret is the mostly found in Asia Pacific coast regions.It is very popular in India, mainly in Maharashtra,Chennai and Goa.

Pomfret originated from the Portuguese word ‘pampo’. This sea fish has a single bone and are three types – black, silver and grey. They are typically prepared whole after the organs are removed. They are either fried,baked or steamed. Pomfrets have flat bodies and do not have strong flavors.

Tandoori Pomfret is very easy to make and that too without any effort. It will just take few easy steps to help you wear that Chefs hat. Interestingly,the fusion of spices and other ingredients help to accentuate the taste this dish to another level. So prepare this in dinner parties or Sunday branch We assure you your culinary skills will the next to talk in town.

Type- Appetizer

Preparation time- 5-10 minutes

Cooking time- 20-25 minutes

Ingredients:

4 Pomfret fish (you can use Salmon,Trout,Tilapia,Bhetki even shrimp and lobster)
3 tbs Tandoori masala (we have shared the link below)
2 tsp water
2 tbs mustard oil
2 tbs gram flour (besan)
Salt to taste
2 tsp ginger garlic paste

Procedure:

In a bowl add all the ingredients and whisk well
Take the Pomfret fish (or the fish you are using) and add some gashes
Add the marinade on the fish and deep into the gashes
Grease a baking tray and line the fishes
Bake the fish in a preheated 350F oven for 10 minutes on one side
Take out the fish and flip and add the remaining marinade and again bake for 10 minutes
At last grill the fish for 3 minutes on each side and it’s done

We’ve added a step by step video of the recipe

Here is the link to tandoori masala

Tandoori Masala

Don’t forget to like,share and comment.

Like we always say your comments always encourages us

Tres Leches Cake recipe|| 3 milk cake recipe|| Mexican dessert and very easy to make

A Tres Leches Cake is called pastel de tres leches in Spanish. It is a sponge cake specially a butter sponge cake which is soaked in three kinds of milk – heavy cream, condensed milk and evaporated milk.
When butter is not used the Tres Leches Cake becomes very light with many air bubbles and doesn’t have that much soggy consistency,despite being sokaed in 3 milk mixture.But when is butter included as an ingredient then after soaking you can taste all the milky sweet mixture in every spoon you take.

You can simply soak and add whipping cream on top of the cake with fresh strawberries or other berries or you can take t to a notch by decoration either way the taste is awesome 👍.

It is an ultra light spongy cake and is great for milk lovers. It is mainly popular in Mexico and Latin America. There is literally no Cinco de Mayo celebration without this cake. This cake is similar to angel food cake.

So,now let’s start making Tres Leches Cake in my style 😋😋😋

It has mainly 3 steps:

1) Cake

2) Tres Leches mix

3) Whipping cream

Type- Cake, dessert

Preparation time- 20-25 minutes

Cooking time- 40-45 minutes

Tres Leches mix:

Ingredients:

1/3 rd cup heavy whipping cream
2/3rd cup condensed milk
12 ounce of evaporated milk

Procedure:

In a bowl add all the ingredients
Mix and keep aside

Ingredients for the cake mix:

1 2/3rd cup of all purpose flour
1.5 cup of sugar
1.5 tsp baking powder
2 tsp vanilla essence
3 eggs
1/2 cup milk
1/2 cup butter

Procedure for the cake:

In a bowl add eggs and whisk until fluffy
Add 1/2 cup butter and 1.5 cups of sugar and mix until light creamy
Add 2 tsp vanilla essence
And keep on beating
In another bowl add 1 2/3rd cup all purpose flour and 1.5 tsp baking powder and mix
Now sift into the liquid mixture
Fold the flour and whisk
At this point add 1/2 cup milk and keep on beating
The batter must be thick enough to hold a 8 shaped ripple without breaking
Bake it in a 12″ by 6″ pan in a preheated 360F for 30-35 minutes or until the skewer comes out clean
After baking allow it to cool down and let it come to a room temperature
Now poke wholes into the cake and pour the Tres Leches mix and allow it to rest and soak for 30 minutes
We kept it overnight by covering with a foil

Ingredients for the whipping cream:

2 cups chilled heavy whipping cream
1/3rd cup powdered sugar

Procedure for the whipping cream:

In a bowl add 2 cups chilled heavy whipping cream
Start whipping
Add 1/3 rd cup of powdered sugar
Beat until soft peaks are formed

For decoration:

You can use fondant or you can use fresh berries
We’ve used fondant and made some red and yellow flowers,green leaves out of it

ASSEMBLING THE TRES LECHES CAKE:

Take the cake
Spread the whipping cream and spread it evenly
We also piped it onto the boundaries
At this point you can add the berries and enjoy the cake
We made the flowers and added to it
And its done
Your Tres Leches Cake is ready and served

We’ve added a step by step video of the recipe 👇👇👇

We hope you enjoy our new YouTube channel.

Don’t forget to like share and comments.

Like we always say your comments always encourages us 😊😊😊

Mutton Rogan Josh recipe + bonus with Rogan Josh masala|| goes great with steamed rice,naan,paratha

Rogan Josh is a well fried deep red dish of mutton or lamb of Persian. It was brought to Kashmir by Mughals.

The flavors of Rogan Josh has the subtleness of fennel seeds and dry ginger. Javitri ( mace) and Jaiphol (nutmeg) also adds that rich flavor to it but none of any of this rich spices are overpowering.

This dish is a great balance of spices.

This is a thin red coloured gravy with a thick layer of Ghee on top. It is served with steamed rice or Naan,either way it ste awesome.

In our recipe we’ve added some potatoes which is completely optional and upto you if you want it or not. Even we cooked our mutton throughout and didn’t used the pressure cooker, because we wanted to cook it in its own juice.Nut if you want you can pressure cook the mutton with 1 inch ginger,2 tbs chopped garlic an 2 cups of water.Pressure cook with 4-5 whistles.Strain the water to use in the curry.

Let us make Mutton Rogan Josh…in my style 😊😊😊

Type- Curry 🍛

Preparation time- 20-25 minutes

Cooking time- 65-70 minutes (without using pressure cooker,with pressure cooker 40-45 minutes)

Ingredients for the Rogan Josh powder:

1 tsp fennel seeds
2 tsp cumin seeds
2 tsp coriander seeds
3-4 cardamom pods
2-5 cloves
1 inch cinnamon stick
1 tsp red chilli powder
2 tsp paprika ( Kashmiri red chilli powder)
1 tsp ginger powder/dry ginger/adaar sot
1 tsp nutmeg powder (jaiphol)
1/2 tsp mace powder (javitri)

Procedure for the Rogan Josh powder:

In a pan dry roast fennel seeds,cumin seeds,coriander seeds,cardamom pods,cloves and the cinnamon stick
Then cool for 5-8 minutes
Grind into fine powder
Mix the remaining ingredients and your Rogan Josh masala is ready to use

How to make mutton Rogan Josh?

Ingredients:

1 lb mutton
4 tbs Rogan Josh masala
1/2 cup fried onion
1 cup sliced onion
2 tbs diced onion
4 tbs yoghurt
salt to taste
1 tsp chopped garlic
1 tsp garam masala
1/2 tsp turmeric powder
Chopped coriander leaves for garnishing
1/2 cup mustard oil
3 potatoes diced (optional)
3-4 dry red chillies

Procedure:

In a blender jar add 4 tbs yoghurt,2 tbs diced onion,1 tsp garam masala and 1 tbs mustard oil blend and marinate the mutton with some salt
Refrigerate it for 2-3 hours or overnight for best result

In a pan add 1/4 th cup mustard oil
Fry the potatoes crisp and golden with turmeric and salt
Keep them aside
Add the remaining 1/4th cup mustard oil
Temper with whole red chillies
Add 1/2 cup fried onion( beresta)
Fry well and add the mutton pieces
In the bowl of the remaining marinade add 1 cup water and keep it aside
Now keep on frying the mutton and you can see oil is separating
Add 1/2 tsp turmeric powder
Salt to taste
And keep on stirring
At this point add the sliced onion and fry
After browning the onion add 4 tbs Rogan Josh masala
And mix and stir
If you need add 1-2 tsp water to avoid burning of the spice
This stirring will continue for 15-20 minutes at a medium flame
After oil has completely separated add the water
Mix and stir and cover and cook for 10-12 minutes at a high flame
Now add the fried potatoes
And cover and cook for 40-45 minutes on a medium low flame
After 45 minutes take one mutton piece and see whether it is soft or not if needed give more 10-15 minutes
If mutton is boiled then turn off the heat and give it a standing time of 10 minutes
Garnish with some chopped coriander leaves
Mutton Rogan Josh is ready and served

We’ve added a step by step video of the recipe 👇👇👇

We hope that this recipe from my kitchen to your kitchen,will bring some great smiles in your home 😊😊😊

Don’t forget to like,share and comment.

Your comments always encourages us 😊😊😊

Medu Vada recipe (split skinless black lentils fritters)|| healthy and tasty || ideal for breakfast||South Indian delicacy

It is a Indian Snack.Mainly from the South Indian cuisine.

It needs just a handful ingredients and that too from your everyday kitchen.

It is basically a fluffy fritter and have a very subtle spice taste. It can be consumed as a breakfast or can be consumed as snack.

Let’s make Medu Vada in my style👇👇👇

Type- Snack,breakfast

Preparation time- 8-10 hours( overnight soaking)+ 10-15 minutes (grinding +adding ingredients)

Cooking time-5-8 minutes

Ingredients:

2 cups urad dal ( skinless split black lentils)
2-3 tsp water
2 tbs chopped ginger
2 tbs chopped green chillies ( adjust heat according to your taste buds)
Salt to taste
2 tbs of hot oil
1 tbs whole cumin
1/4 th cup chopped coriander leaves
1/2 tsp crushed black pepper
5-6 curry leaves chopped
2 tbs rice flour

Procedure:

In a bowl wash the lentils thoroughly 4-5 times
Now soak the lentils overnight ( if you want to have it in breakfast soak it in the night and if you want to have it for snack soak it in the morning)
After soaking drain all the water
Grind them with adding 2-3 tsp of water
Now add rest of all the above ingredients
Add 2 tbs hot oil into the batter because it will make it crisp
And grease your palms with either water or oil
Take small amount in your palm,pat it and fry it
If you want you can make whole in the middle and fry
Fry them crisp golden brown
And its done

We’ve added a step by step video of the recipe;

Hope you like my new YouTube channel

Serve this Vadas/fritters hot with a side of coconut chutney

We’re sharing the link of Masala Dosa where you will find the recipe of the coconut chutney

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Homemade Tandoori Masala /Indian BBQ spice mix||Makes great Tandoori Chicken,Tandoori Fish,Tadoori potatoes and veggies

Tandoori Masala is an authentic Indian masala.It can be even called Indian BBQ spice mix.

If you made it before hand,then it comes very handy. Planning to make Tandoori fish,tandoori chicken,tandoori potato or vegetable,is no very easy.

Take a bowl add the spice mix,yoghurt,salt,ginger garlic paste and this spice….this is all you need.

You can store it for months……..

It is really a life saver 😉

Let’s start making Homemade Tandoori Masala/Indian BBQ spice mix👇👇👇

Type- Spice powder

Preparation time- 5-6 minutes

Cooking time- 5-6 minutes

Ingredients:

1 tsp fennel seeds
2 tsp cumin seeds
2 tsp coriander seeds
3-4 cardamom pods
3-4 cloves
1 inch cinnamon stick broken into pieces
1 tsp red chilli powder
2 tsp paprika (kashmiri red chilli powder)
1 tsp ginger powder
1 tsp salt
1 tsp crushed black pepper
1 tsp black salt

Procedure:

In a pan add 1 tsp fennel seeds,2 tsp cumin seeds.2 tsp coriander seeds and dry roast
Then add 3-4 cardamom pods,3-4 cloves,1 inch cinnamon stick broken into pieces
Fry till aroma comes but don’t brown it
Now cool it for 5-8 minutes and grind into fine powder
Take this powder in a bowl
At this point add 1 tsp red chilli powder,2 tsp paprika (Kashmiri red chilli powder,1 tsp ginger powder,1 tsp salt,1 tsp crushed black pepper and 1 tsp black salt
Now mix it into the powder and mix thoroughly until everything is blended
Put in a glass jar
Your Tandoori Masala is ready to use

We’ve added a step by step video of the recipe 👇🏻

We hope you like this video 😊

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Like we always say your comments always encourages us 😊😊😊

Shorshe Illish/ hilsa fish smothered in mustard sauce|| ideal side with steamed rice

Shorshe Illish is the most most most famous dish of Bengali cuisine. “Shorshe” means mustard and “Illish” is hilsa fish,it is called queen of all fish in Bengal. And both shorshe/mustard and Illish/hilsa is made for each other. And nothing is more blissful when this shorshe Illish( hilsa fish smothered in mustard sauce) is served with a side of steamed rice.

It is a very simple dish and yet so tasty.

Mustard seeds ground to fine paste and them tempered with onion seeds (kalaunji/ kalojeere) and green chillies…makes a nice,rich flavorful gravy.

So,let’s not waste time by talking much and start cooking this super famous dish 👌👌👌

Type- Side dish

Preparation time- 10-15 minutes

Cooking time- 15-20 minutes

Ingredients:

Soak 3 tbs black mustard seeds (you can take half n half ,like half yellow mustard and half black mustard) in 1/2 cup hot water
2 green chillies for the mustard paste
Salt to taste
1/4 th tsp turmeric powder+ 1/2 tsp turmeric powder
1/2 tsp red chilli powder
3 tbs yoghurt
1/2 cup mustard oil
1 tsp onion seeds (kalo jeere or kalaunji)
3-4 slit green chillies
1 lb medium hilsa fish (Illish machh)

Procedure:

In a grinder take the mustard seeds with 2 tbs water,2 green chillies,1/4 th tsp turmeric powder,salt and grind into fine paste
If you think that you can still see the husk then add 1 tsp more water and grind
Then we generally strain it (because husk can cause stomach trouble)
In another bowl add 3 tbs yoghurt,1/2 tsp turmeric powder,1/2 tsp red chilli powder and 2 tbs water
Make a fine paste and keep aside
In a pan add 3/4 th cup mustard oil
When heated add 1 tsp onion seeds or kalaunji (kalo jeere)
Add 2 slit green chillies and add the mustard paste
Mix them until oil separates and add the yoghurt paste
Mix well and add the fish to the gravy
Cover and cook for 10 minutes at a medium flame
Add salt and if you need add 1/4 th water (water is optional)
Again cover and cook for 5 minutes at a low medium flame and add 2-3 green chillies
At this point you can see oil has already separated
Higher your flame and cook for more 5 minutes and its done
Add 1 tbs of mustard oil from top for that flavor and cover and give it a standing time of 10 minutes

We’ve added a step by step video of the recipe 😊😊😊

Serve this shorshe illish/ hilsa fish smothered in mustard sauce with steamed rice

Don’t forget to like,share and comment.

Like we always say your comments always encourages us 😊😊😊.

Kach kolar kofta/ plantain fritter curry/kachche kele ka curry|| ideal steamed rice|| 2 in 1 use fritter as snack and curry as side

Kach kolar koftà or green plantain fritter curry is a very delicious Bengali dish.
In India generally it is made with raw bananas.
Koftas in India are usually cooked in a spicy gravy or curry and can eaten with team variety of Indian breads. In India koftas can e both vegetarian and non vegetarian.

Kach Kolar Koftà / Green plantain curry is mainly fritter or dumpling which is soaked in a tangy gravy. The fritters can also be eaten as a snack.

Raw banana or green plantain is highly rich in vitamins,mineral and fiber. The starch content present helps in controlling blood sugar level and manage cholesterol.

Hearing about vegetable,kids will already start acting fussy and like always itsa a big no to this vegetable also. But when you make food like this,kids will just love it.

So,now let’s start making the kach kolar koftà curry/green plantain curry

Type- Side dish,snack

Preparation time- 30-35 minutes

Cooking time- 30-35 minutes

Ingredients for the curry:

1/2 cup chopped onions
3 potatoes diced
1 tbs chopped ginger
1 tbs chopped garlic
1 tbs green chillies (adjust heat according to your taste buds)
1 large tomato chopped
Salt to taste
1 tsp turmeric
1/4 th cup chopped coriander leaves
Make a spice paste with- 1 tsp cumin powder,1 tsp coriander powder and 1 tsp red chilli powder with 3 tsp water
1 tsp garam masala powder
1 cup water (hot or warm)
For tempering- 3 cloves,3 cardamom pods,1/2 inch cinnamon sticks,2-3 whole dry red chillies,3 bay leaves,1 tsp whole cumin seeds
Procedure for the curry:
Add 3 tbs white oil
Fry the diced potatoes with some salt and turmeric and keep it aside
In that oil add all the tempering elements
When aroma comes add the onions vand fry until translucent
Add the chopped ginger,garlic and green chillies
Fry well and 1 tsp turmeric powder
Now add the chopped tomatoes and add a bit salt to soften it and fry until the oil is separates
Cover and cook for 5 minutes at a medium flame
At this point add the spice paste
If you need add 1-2 tsp water ,to avoid burning
Cover and keep for 5 minutes again at a low medium flame
Cook every element until oil separates
Now add the fried potatoes and mix them
And add 1 tsp garam masala
Mix and add 1 cup water (warm/hot)
Bring it to boil and keep it aside
Lets make the fritters now…👇👇👇

Ingredients for the plantain fritter:

2 large plantains,cut peeled and boiled
1 large potato boiled
Salt to taste
3 tbs chopped onion
1 tbs chopped ginger
1 tbs chopped garlic
1 tbs chopped green chillies (adjust heat according to your taste buds)
1 tsp cumin powder
1 tsp coriander powder
1 tsp garam masala
2- 3 tbs all purpose flour
1 large egg
Oil to fry
Procedure for the plantain fritter:
Add the boiled plantain in a bowl
In that bowl add the boiled potatoes
Mash them with a masher
Add all the ingredients except the oil for frying
Roll and make small balls to fry
Deep fry them until dark brown and crisp
The fritters are done

Lets make the plantain curry/kach kolar kopta curry/kachche kele ka kopta

In that curry add the plantain fritters
And allow them to boil and soak the curry
Add the chopped coriander leaves,bring it to boil and turn off the heat
Add 1 tbs ghee or clarified butter and give it a standing time for 10 minutes and then serve

We’ve added a step by step video of the recipe 👇👇👇

https://youtu.be/uEc3ZMR8XI8

Serve this as side dish with steamed rice or you can use fritter as a snack

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Like we always say your comments always encourages us 😊😊😊