baking – Grilling & Baking

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- CurryPreparation time- 15-20 minutesCooking time- 60-65minutesIngredients:

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 👇https://youtu.be/DDU68Se9RJQIt goes best with steamed rice or puffed bread (LUCHI)We’re sharing a Luchi video👇👇👇👇https://youtu.be/f3qCFE8Gpe4Don’t forget to like,share and comment.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 😊😊😊.

Beetroot Curry|| Indian style curry ideal with rice,roti,parathas|| no onion no garlic||healthy and tasty

This Indian Style beetroot curry is very tasty, appetising and takes your daily ingredients.

Beetroot has very nutritional value,it can do wonders it lowers your blood pressure,boosts your immunity system and has loads of vitamins and minerals.

Generally,kids just don’t love this kind of vegetables which has high nutritional value 😉,but we mothers have to find way to feed them right!!!

It looks colorful,with the red color from the beetroots and the garnishing with bright green coriander leaves,it has the earthy flavour of cumin and the tangy of tomato. It has that savoury side from salt with a mild touch of sweetness from sugar.

So,let’s not waste time and start cooking, Beetroot curry…in my style 👇👇👇

Type- Curry

Preparation time- 12-15 minutes

Cooking time- 40-45 minutes

Ingredients:

3 medium beetroots or 2 large beetroots cut into big cubes
2 medium potatoes cut into big cubes
1 tomatoes diced
Salt to taste
1 tbs ginger paste
For tempering- 2 whole red chillies,2 bay leaves and 1 tsp cumin seeds
For spice mix- 1 tsp cumin powder,1 tsp coriander powder,1 tsp garam masala,1 tsp turmeric powder,1 tsp red chilli powder
1 cup water for the gravy
2-3 green chillies
1/4 th cup green peas
Chopped coriander for garnishing

Procedure:

In a pan add 3 tbs oil,when hot add 2 whole red chillies,2 bay leaves+1 tsp cumin seeds
Fry till aroma comes,now add 1 tbs ginger paste
Mix and add the diced beetroots and mix
Fry and cover and cook for 15 minutes on a medium low flame
After 15 minutes add the spice mix i.e 1 tsp turmeric powder,1 tsp cumin powder,1 tsp coriander powder,1 tsp garam masala and mix
Now add chopped tomatoes and mix
Add salt to taste and cook till tomatoes are soft
Add 1/2 cup water,cover and cook for 10 minutes on a medium flame
After 10 minutes add the diced potatoes
Add 1 tsp sugar (optional)
Add 1/4th cup peas (optional)+2-3 green chillies
Add the remaining 1/2 cup water and cover and cook for more 15 minutes and its done
Garnish with chopped coriander leaves and enjoy

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

Don’t forget to like, share and comment.

Like we always say your comments always encourages us 😊

You can also try 👇

Kach kolar kofta/plantain fritter curry

Matar Paneer/Cottage cheese and peas curry

Restaurant Style paneer butter masala

Palak Paneer/Cottage cheese cooked in pureed spinach

Punjabi Style Kadhi pakora||ideal with rice (Sada Bhaat),roti or parathas|| veg dish you can cook on occasions

‘Kadhi Pakoda‘ is Punjab’s one of the famous dishes,though it has its varieties in Delhi, Gujarat,Uttar Pradesh,Rajasthan,Bihar.

You can also call it kadhi chawal,means this yummy Kadhi Pakoda/fritter curry with rice.

You’ve eaten egg,fish,chicken,mutton and what not,but imagine you have nothing at home still you want something special to try out that too have the feeling of home…….

Try this recipe what you need just is besan/ gramflour and youghurt/daahi and few common spices always present at home. It is made with crispy, fluffy fritters cooked in a thick flavourful sauce. The pakodas/fritters we make,you can enjoy as evening snack.

So,let’s make Kadhi Pakoda/Fritter Curry…in my style 👇👇👇

Type- Curry

Preparation time- 15-20 minutes

Cooking time- 35-40 minutes

Ingredients for the Pakoda/fritter:

1 cup sifted besan/gramflour
1/2 cup chopped onions
1 tsp kasauri methi/dried fenugreek leaves
1/2 tsp baking soda
1 tsp cumin seeds
1 tsp turmeric powder
1 tbs garlic paste
Salt to taste
1 tsp chilli powder or chilli flakes
2-3 chopped green chillies
1/4 th cup water

Ingredients for the kadhi/Gravy:

2 cups yoghurt
1/2 cup besan/gramflour
1 cup water for the gravy
For tempering: 1 tsp cumin seeds,1 tsp fenugreek seeds,2 tsp cumin seeds,2-3 whole red chillies,5-6 curry leaves
Spice mix- 1 tsp turmeric powder,1 tsp red chilli powder,1 tsp garam masala,# tsp coriander powder,1 tsp cumin powder
Salt to taste

Procedure for the kadhi/Curry:

In a pan add 2 tbs oil
Add the tempering and mix till aroma comes
Add 1 tbs ginger paste and 1 tbs green chilli paste and mix
Add 1 tomato chopped and cook till soft
Add salt to taste
Add the spice mix and add 3-4 tbs water so that it doesn’t get burnt
Keep on cooking on a medium flame until oil separates
In another bowl mix 1/2 cup besan/gramflour and 2 cups of youghurt,now blend in until smooth (don’t add water as when blended in grinder it will become smooth)
Now add it in the pan and mix
Add 1 cup water for the gravy
Cook for 5-10 minutes on a medium low flame and then cover and cook on the lowest flame
In between let’s make the pakoda/fritter

Procedure for pakoda/fritters:

In a bowl add sifted besan/gramflour
Add 1/2 cup chopped onion,chopped green chillies
Add 1 tsp cumin seeds,1 tsp kasauri methi(dried fenugreek leaves),1 tsp red chilli powder or you can also use chilli flakes,1 tsp turmeric powder
Add 1 tsp garlic paste
Add salt to taste,1/2 tsp baking soda
Mix and add 1/4 th water
The batter should be thick
Now deep fry in small portions and fry till golden brown
The temperature of the oil should be on a medium flame
The pakodas/fritters will be crisp from outside and fluffy from inside
You can see in between our gravy has also become nice and thick
Now add the pakodas/fritters and mix with a light hand
And its done
An extra tempering we are doing – by deep frying 2-3 green chillies and 1/4 th cup chopped onion
Take them and spread over the curry and its extra flavorful
Enjoy Kadhi Pakoda/Fritter Curry

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😊

Restaurant Style Chilli fish (fish manchurian)|| Very easy step by step method with video|| goes great with rice,roti,parathas or naan

‘Chilli Fish‘ is a very popular Info Chinese dish, it can also be call fish manchurian.

Whenever we go to a restaurant some dishes are common to order and this belongs to that list.

For making chilli fish/fish manchurian first you need is a fresh soft fish. In India, Bhetki is a that kind of fish which we generally use. But like those we stay abroad like in America you can use tilapia,cod or also salmon.

The fish should be boneless,if not possible for you to do, go for with bone. Fry the fish with a light batter and then toss in a very appetising sauce.

In this recipe,you will get how perfectly you can batter the fish and keep it crisp and also the ideal sauce to go with it.

Type- Starter,Side dish

Preparation time- 15-20 minutes

Cooking time- 35-40 minutes

Ingredients for the chilli fish:

2 lb boneless fish:we took tilapia(don’t think it’s Bengali telapia fish because most people ask me this question,but actually it is a very soft fish available in America),you can take Bhetki, burramundi,cod and lastly salmon
For the marination- 1 tbs ginger paste,1 tbs garlic paste,1 tbs red chilli powder,1 tbs soya sauce,juice of 1/2 lime,1 tbs crushed black pepper,1 tbs vinegar+ salt to taste
1 egg white
4 tbs all purpose flour tbs cornflour
For the slurry- 2 tbs cornflour+ 2 tbs water
For the sauce- In a bowl add👉 2 tbs tomato ketchup,2 tbs chilli garlic sauce,1 tbs soya sauce,2 tbs hot sauce,1 tsp vinegar
1/4 cup water
Salt to taste
2 tbs chopped garlic
1 tbs chopped ginger
3 tbs chopped spring onions
2-3 green chillies chopped
1 cup onions cut into cubes
1 cup capsicum cut into cubes
Spring onions chopped for garnishing

Procedure:

In a bowl add 1 tbs garlic paste+1 tbs ginger paste+1 tbs soya sauce+1 tbs vinegar+1 tsp red chilli powder+juice of half a lime and mix
Add the fish pieces and marinate for 30 minutes-2 hours (for best result keep marinated overnight)
Then add 1 egg white and 4 tbs flour+2 tbs cornflour and mix
Now deep fry till golden brown
You can also enjoy it as fish pakora
Now in a pan add 2 tbs oil
Fry onions and keep it aside
Fry capsicum and keep it aside
Again add oil if needed
Add 1 tbs chopped garlic
And 1 tbs chopped ginger and fry till aroma comes
Now add the chopped spring onions and mix
Add the sauce mix and cook till oil separates
Add the slurry and mix if needed add 2-3 tbs water (as we needed)
Mix evenly,now add the fried onion and capsicum and mix
Now add the fried fish and mix
And the chopped green chillies
Mix and coat with the sauce and its done
Garnish with chopped spring onions

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

Hope you like our recipes 😊

Don’t forget to like, share and comment.

Like we always say your comments always encourages us 😊

For chilli garlic sauce:

Homemade chilli garlic sauce

3 layer Cheesy Buffalo Chicken Nachos|| An unique dish to try and enjoy

This is the most fun ‘n’ flavor loaded snack to enjoy with friends and family.

If any anyone is fond of both Buffalo Chicken and Nachos then he/she should must try this quick recipe.

It does not need anything special or any special skills to cook this…

Chicken,nachos and hot sauce (any variety of your choice),and loads of cheese that’s all.

Let’s make 3 Layer Cheesy Buffalo Chicken Nachos 👇👇👇

Type- Snack, Appetizer

Preparation time- 15-18 minutes

Cooking time- 10-15 minutes

Ingredients:

1.5 lb nachos
200 gm boneless chicken diced
Salt to taste
Freshly crushed black pepper to taste
1 tsp garlic powder
1 tsp + 1 tsp seasoning (herbs or flavor of your choice)
2 cups of grated cheese (we used mozarella but cheddar also goes well with this recipe)
1/4th cup hot sauce
4 tbs melted butter
1/2 cup chopped tomatoes
1/2 cup sliced red onion
6-8 jalepenos

Procedure:

In pan add 2 tbs oil
Heat up and fry the cubed chicken
When the color changes add salt to taste and freshly crushed black pepper
Add 1 tsp garlic powder
Fry it well and add some seasoning or herb mix
Allow the chicken to come to room temperature
In a bowl add 4 tbs melted butter and 4 tbs or 1/4 th cup hot sauce (you can used any hot sauce of your choice)
Add the chicken to it
Take a baking dish,spread or make a bed of Nachos
On that add half of the chicken mix
On it add grated cheese and top up with half of all the veggies like- chopped tomatoes,sliced onions and jalepenos
Again add grated cheese
And again make a bed of nachos
On it add remaining chicken mix and some Cheese
On it add all the remaining veggies
And again add the remaining grated cheese on it
Sprinkle some seasoning on it,even you can use Taco mix
Bake this 3 cheese layer buffalo chicken nachos on a preheated 400F oven for 10-15 minutes
Carefully enjoy,it’s hot and cheesey😋😋😋

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

Hope you enjoy this recipe.

Don’t forget to like, share and comment.

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