Category: baking

Chicken wings tossed in homemade barbecue sauce and lemon pepper sauce|| Super Healthy and extremely tasty bonus you get the variety to choose from

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-based 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.

In this video we are going to show you 2 types of wing sauce- Barbeque sauce and lemon pepper sauce.

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 barbecue sauce and lemon pepper sauce. It’s sweet and smoky from the barbeque sauce and full of buttery lemon and with a hint of hot from the pepper,you will just love it. Now it’s upto you what you will like the most.

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

The best part is this recipe is that the chicken wings are air fried and cooked in oven

Okkkk,let’s now start making chicken wings with homemade barbecue sauce and lemon pepper sauce…in my style

Type: Starter, Appetizer

Preparation time- 20-25 minutes+15-20 minutes marination

Cooking time- 25 minutes in air fryer and 50 minutes in the oven

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) Barbeque sauce

3) Lemon pepper sauce

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

Ingredients:

  • 2 lb or 1 kg chicken wings with or without skin
  • 2 tsp baking powder
  • 1 tbs red chilli powder
  • 2 tbs paprika (kashmiri lal mirch)
  • Salt to taste
  • 1 tbs onion powder (optional)
  • 2 tsp garlic powder or 1 tbs crushed chopped garlic
  • Salt to taste
  • 1 cup all purpose flour
  • 1/4 cup cornflour

Ingredients for barbeque sauce:

  • 1/4 th cup water
  • 3 tbs tomato ketchup
  • 1 tbs balsamic vinegar
  • 3 tbs soya sauce
  • 1 tbs paprika or kashmiri lal mirch
  • 1 tbs chilli garlic sauce
  • 3 tbs brown sugar (if you don’t have brown sugar then use regular sugar)
  • 1 tsp garlic powder or 1 tsp crushed garlic
  • 1/2 tsp cumin powder
  • 2-3 tbs water if required
  • 1 tsp grilling seasoning (optional)

Ingredients for lemon pepper sauce:

  • 3 tbs butter
  • 1 tbs lemon pepper powder
  • 1/2 lemon juice

Procedure:

  • In a bowl add the chicken wings
  • To that add 2 tsp baking powder and mix
  • Add 1 tbs red chilli powder,2 tbs paprika or kashmiri lal mirch,1.5-2 tsp garlic powder or 1 tbs crushed garlic and 2 tsp onion powder (optional)
  • Add salt to taste
  • Mix it
  • Marinate for 30 minutes
  • Now for breading take a box and add 1 cup all purpose flour and 1/4 th cup cornflour and mix
  • Add all the marinated chicken and cover the box
  • Give it a shake and our chicken are breaded
  • We are going to cook 1/2 batch in oven and 1/2 batch in air fryer
  • First let’s cook in oven (poke the greased foil with fork,so that the chicken when leave excess water it will drop off)
  • Brush the chicken with oil
  • Bake the chicken for 25 minutes in a preheated 400F or 200C oven on one side
  • Now take out and flip the chicken and again brush with oil and bake for more 25 minutes on the other side and chicken wings in oven is ready
  • Its time to bake the chicken in air fryer
  • For cooking in air fryer,line up the chicken on the greased aluminum foil and brush it with oil (poke the greased foil with fork,so that the chicken when leave excess water it will drop off)
  • Put wire rack in the air fryer and select the chicken mode,it will automatically take 385F and will take 20 minutes but reduce it to 14-15 minutes
  • Take them out and flip it and again brush it with oil
  • Bake for another 12 minutes and its done
  • Oven will take around 50 minutes and air fryer will take around 25 minutes and its done

Procedure:

  • In pan add 1/4 th cup water and bring it to boil
  • To that add 3 tbs tomato ketchup and mix
  • After mixing then add 1.5 tbs paprika,3 tbs brown sugar,1/2 tsp cumin powder,1 tsp garlic powder or 1 tsp crushed garlic
  • Add 3 tbs soya sauce and mix,then add 1 tsp balsamic vinegar and mix
  • If you think your sauce is very dense then add 2 tbs water and mix
  • Our homemade barbeque sauce is ready
  • Barbecue chicken wings- Now in that hot barbecue sauce add our fried chicken wings and toss
  • Our yummy barbecue chicken wings are now ready and served

Procedure for lemon pepper sauce:

  • In a bowl add 3 tbs melted butter
  • To that add 2 tsp lemon pepper seasoning
  • And 1/2 lemon juice freshly squeezed
  • Our lemon pepper sauce is ready
  • If you don’t have lemon pepper seasoning then, don’t worry- In a bowl take 3 tbs melted butter and add 1 juice of lemon freshly squeezed and 1 tsp crushed black pepper and it’s done
  • Lemon pepper chicken wings- Drizzle this lemon pepper sauce all over our fried chicken wings and toss
  • Our homemade lemon pepper chicken wings are ready and served

We’ve added a step by step video of the recipe in our YouTube channel 👇👇👇

If you like our recipes then ,please do like, share and subscribe.

Don’t forget to leave your valuable comments in the comment box below 😊

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Buffalo sauce with chicken wings

Drums of heaven

Korean fried chicken wings

Chicken wings tossed in Buffalo sauce and made in air fryer and Oven

Chicken wings tossed in homemade buffalo sauce and cooked in oven and air fryer||. Healthy and tasty with no oil

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-based 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.

The best part is this recipe is that the chicken wings are air fried and cooked in oven

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👇👇👇

Ingredients:

  • 2 lb or 1 kg chicken wings with or without skin
  • 2 tsp baking powder
  • 1 tbs red chilli powder
  • 2 tbs paprika (kashmiri lal mirch)
  • Salt to taste
  • 1 tbs onion powder (optional)
  • 2 tsp garlic powder or 1 tbs crushed chopped garlic
  • Salt to taste
  • 1 cup all purpose flour
  • 1/4 cup cornflour

For buffalo sauce:

  • 4 tbs butter 🧈
  • 1/2 cup hot sauce

Procedure:

  • In a bowl add the chicken wings
  • To that add 2 tsp baking powder and mix
  • Add 1 tbs red chilli powder,2 tbs paprika or kashmiri lal mirch,1.5-2 tsp garlic powder or 1 tbs crushed garlic and 2 tsp onion powder (optional)
  • Add salt to taste
  • Mix it
  • Marinate for 30 minutes
  • Now for breading take a box and add 1 cup all purpose flour and 1/4 th cup cornflour and mix
  • Add all the marinated chicken and cover the box
  • Give it a shake and our chicken are breaded
  • We are going to cook 1/2 batch in oven and 1/2 batch in air fryer
  • First let’s cook in oven (poke the greased foil with fork,so that the chicken when leave excess water it will drop off)
  • Brush the chicken with oil
  • Bake the chicken for 25 minutes in a preheated 400F or 200C oven on one side
  • Now take out and flip the chicken and again brush with oil and bake for more 25 minutes on the other side and chicken wings in oven is ready
  • Its time to bake the chicken in air fryer
  • For cooking in air fryer,line up the chicken on the greased aluminum foil and brush it with oil (poke the greased foil with fork,so that the chicken when leave excess water it will drop off)
  • Put wire rack in the air fryer and select the chicken mode,it will automatically take 385F and will take 20 minutes but reduce it to 14-15 minutes
  • Take them out and flip it and again brush it with oil
  • Bake for another 12 minutes and its done
  • Oven will take around 50 minutes and air fryer will take around 25 minutes and its done
  • For the buffalo sauce: in a pan add 4 tbs butter and melt,to that add 1/2 cup hot sauce and it bring it to boil
  • The sauce is ready
  • Now drizzle the hot buffalo sauce over the chicken wings and toss it
  • Enjoy your chicken wings with celery and carrot sticks with a dip of ranch

We’ve added a step by step video of the recipe in our YouTube channel 👇👇👇

If you like our recipes,then please do like, share and subscribe.

Don’t forget to leave your valuable comments in the comment box below 😊

You may also like 👇👇👇

Buffalo sauce with chicken wings

Drums of heaven

Korean fried chicken wings

Christmas Fruit Cake with fruits soaked in fruit juice|| Very popular and easy

Throughout the year we like to different varieties of cake,but when the Christmas comes eating a Christmas fruit cake is a tradition.

This is the recipe where we’re going to bake the fruit cake with fruit soaked in fruit juice. Traditionally,the fruits can be soaked 1 month prior baking the cake with Rum. But we have soaked it around 2 days before in fruit juice as ,many people like this orange flavors than Rum. In fruit juice you can also soak them for a minimum of 4-6 hours.

If you like you can also soak nuts with it,but I like to soak my fruits separately and then add nuts while baking.

Let’s bake Christmas Fruit Cake with fruits soaked in fruit juice…in my style 👇👇👇

Type- Cake

Preparation time- soak fruits for a minimum of 2days or a minimum of 4-6 hours + preparing the cake batter will take 20-25 minutes

Cooking time- 2 1/2 hours -3 hours

Ingredients:

  • For a 4 lb or 2 kg cake we need around 1 1/2 cup all purpose flour or 275 gm all purpose flour
  • 1 1/2 cup of softened butter 🧈
  • 1 1/2 cup brown sugar
  • 5 eggs
  • Dry fruits -30 gm cashew+20 gm pistachios+40 gm almond+20 gm walnuts
  • 1/4th cup orange juice
  • 40 gm of almond powder(it keeps our cake moist)
  • For the spice- 1 cinnamon stick+6-7 cloves and 1/4 tsp nutmeg or jaiphol powder
  • Our soaked fruits

For feeding the cake:

  • 1/4 th cup orange juice,excess juice if any left OR
  • 1/4 th cup orange juice

Procedure:

  • In a bowl first whisk 1 1/2 cup softened butter until pale and fluffy
  • Now add 1 1/2 cup of brown sugar and whisk to cream the butter
  • Add 1 egg at a time and whisk to incorporate
  • We added 5 eggs in total
  • Now add sifted flour 1 1/2 cup with our spice mix
  • Fold with your laddle
  • Now add the nuts and mix
  • Drain your soaked fruits to remove excess juice if any left
  • Add your fruits now and mix
  • Add 2 tbs orange juice that adds flavor to it or if you can freshly grated 1 tbs orange peel,that will do too
  • Mix everything
  • Pour it in a greased baking tray
  • This cake is a solid came,not much of a fluffy type
  • Preheat your oven to 350F and bake your cake for around 2 hours
  • Check in between,it might take a bit more time or a bit less it depends on the oven too,insert a toothpick if it comes clean then you are good to go
  • When the cake is still warm,pole whole and feed the cake (for feeding mix 1/4th cup orange juice or any excess juice left after draining)
  • Let it cool completely and the take it out

How can you keep the cake fresh a d flavorful for days?

  • After cutting and enjoying the cake,wrap it up completely with cling film tightly
  • The double wrap it with aluminum foil
  • Keep it in a dry place

We’ve added a step by step video of the recipe in our YouTube channel 👇👇👇

If you like our recipes ,then please do like, share and subscribe.
You may also like 👇👇👇

Classic Christmas Fruit cake with fruits soaked in Rum

Soaking fruits for Christmas Cake in Rum

Fruits soaked in fruit juice for Christmas

Christmas Fruit Cake with fruits soaked in RUM|| The classic version|| step by step to perfect fruit cake

Throughout the year we like to different varieties of cake,but when the Christmas comes eating a Christmas fruit cake is a tradition.

This is the recipe where we’re going to bake the fruit cake with fruit soaked in Rum. Traditionally,the fruits can be soaked 1 month prior baking the cake. But we have soaked it around 10 days before.

If you like you can also soak nuts with it,but I like to soak my fruits separately and then add nuts while baking.

Let’s bake Christmas Fruit Cake with fruits soaked in Rum…in my style 👇👇👇

Type- Cake

Preparation time- soak fruits for a minimum of 10-15 days + preparing the cake batter will take 20-25 minutes

Cooking time- 2 1/2 hours -3 hours

Ingredients:

  • For a 4 lb or 2 kg cake we need around 1 3/4th cup all purpose flour or 275 gm all purpose flour
  • 1 3/4 th cup of softened butter 🧈
  • 1 3/4th cup brown sugar
  • 5 eggs
  • Dry fruits -30 gm cashew+20 gm pistachios+40 gm almond+20 gm walnuts
  • 40 gm of almond powder(it keeps our cake moist)
  • 1/4th cup orange juice or 2 tbs fresh orange zest
  • For the spice- 1 cinnamon stick+6-7 cloves and 1/4 tsp nutmeg or jaiphol powder
  • 2 tbs orange juice or 1 tbs freshly grated orange peel
  • Our soaked fruits

For feeding the cake:

  • 1/4 th cup orange juice
  • Drained Rum if remaining or add fresh 1/4th cup rum

Procedure:

  • In a bowl first whisk 1 1/2 cup softened butter until pale and fluffy
  • Now add 1 1/2 cup of brown sugar and whisk to cream the butter
  • Add 1 egg at a time and whisk to incorporate
  • We added 5 eggs in total
  • Add 1/4ty cup orange juice or 2 tbs orange zest
  • Now add sifted flour 1 1/2 cup with our spice mix
  • Fold with your laddle
  • Now add the nuts and mix
  • Drain your soaked fruits to remove excess juice if any left
  • Add your fruits now and mix
  • Mix everything
  • Pour it in a greased baking tray
  • This cake is a solid came,not much of a fluffy type
  • Preheat your oven to 310F and bake your cake for around 2 hours 30 minutes
  • Check in between,it might take a bit more time or a bit less it depends on the oven too,insert a toothpick if it comes clean then you are good to go
  • When the cake is still warm, poke whole and feed the cake (for feeding mix 1/4th cup orange juice + any excess juice left after draining)
  • Let it cool completely and the take it out

How can you keep the cake fresh a d flavorful for days?

  • After cutting and enjoying the cake,wrap it up completely with cling film tightly
  • The double wrap it with aluminum foil
  • Keep it in a dry place

We’ve added a step by step video of the recipe in our YouTube channel 👇👇👇

If you like our recipes ,then please do like, share and subscribe.

You may also like 👇👇👇

Soaking fruits for Christmas Cake in Rum

Fruits soaked in fruit juice for Christmas Cake

Fruits soaked in Fruit Juice for Christmas Fruit Cake

Soaking fruits before baking a Christmas Cake is a ritual. It add richness and aroma to our Christmas Cake.

Some soak both their dried fruits and their nuts together and some soak only the dried fruits and nuts add separately while baking the cake.

I like to soak the dried fruits and then add the nuts separately. Baking this kind of cake is my favorite. You can keep this in a glass jar for a maximum of 3-4 days. But keep it in mind you have to keep in a glass jar,no plastic, no aluminum. I like to bake my cake after 2 days of soaking fruits in fruit juice

We like tutti frutti,cherries, cranberries,black raisins….but you can also add dried candied ginger,candied orange peels,dried apricots.

So,let’s soak up fruits for Christmas Cake in fruit juice…in my style 👇👇👇

Ingredients:

  • 10 gm black raisins
  • 10 gm chopped cranberries
  • 30 gm Tutti Frutti
  • 1/2 cup orange juice or enough juice to keep the fruits submerged

Procedure:

  • In a bowl add 10 gm of chopped black raisins,10 gm chopped cranberries
  • Add 30 gm of tutti frutti
  • But you can add more fruits like candied ginger,dried apricots,candied orange peels
  • Now add 1/2 cup of orange juice and mix
  • Add orange juice to that level that the fruits are submerged
  • Cover with a cling film and keep it in a dark place for 4-6 hours or a maximum of 2 days
  • And we are good with soaking of Fruits
  • You can also try Soaking fruits in Rum for baking Christmas Cake

We’ve added a step by step video of the recipe in our YouTube channel 👇👇👇

If you like our recipes,then please do like, share and subscribe.

Don’t forget to leave your valuable comments in the comment box below 😊

Christmas Sugar Cookies|| Quick and easy||kids special

Our festive season is coming and it’s time to put on your apron. It is the perfect time for baking and making space in the freezer.

I’m a baking person and I never ever miss a chance to bake, even I find reasons to bake,for my happiness 😊

My kids loves cookies and I make a heck lot of cookies like chocolate chip,fudgy Brownie cookies,double chocolate and sugar cookies.

I like to bake sugar cookies ,particularly for making Christmas cookies. Me and my kids just love making them together and my husband is the judge that “who decorated the best?” 🤓

Even if you don’t decorate,still those are the best….soft in the middle and crisp on the edges. There is some trick to perfect cookies ,specially when you give shape. Chill them in the refrigerator before baking and they will come out clean, otherwise you will end up into shapeless cookies.

So,let’s start making Christmas Cookies…in my style 👇👇👇

Type- Cookies

Preparation time- 20-25 minutes

Cooking time- 10-12 minutes each batch

Ingredients:

  • 3 1/2 cups of all purpose flour
  • 1 1/2 th cup sugar
  • 3 tbs softened cream cheese
  • 1 1/2 cup butter
  • 1 egg+ egg yolks (reserve the egg white to make the royal icing)
  • 1 tbs vanilla essence
  • 1 tsp Kosher salt (optional,you can use normal salt)
  • Cream of Tartar 2 tsp (if you don’t have it add 2 tbs cornflour)
  • 1/2 tsp baking powder

Ingredients for Royal Icing:

  • 4 cups of powdered sugar
  • 2-3 tbs water
  • 1/4 th cup egg whites
  • Add color,sprinkles,colored sugar if you want to decorate

Procedure for the cookies:

  • In a bowl first cream the butter until light and fluffy
  • Then add to it 1 egg +2 egg yolks and till blend
  • To it add 1 1/2 cup sugar +3 tbs cream cheese and blend again
  • Add 1 tsp Kosher salt or 1 tsp salt
  • Add 2 tsp cream of Tartar or if you don’t have cream of tartar replace it with 2 tbs cornflour
  • Now add the 1 tbs vanilla essence or you can add in some more 1/4 th tbs of any essences like almond, coconut,coffee any other of your choice
  • Sift in together 3 1/2 cup flour and 1/2 tsp baking powder
  • Mix it up all and it will turn into a doughy texture
  • Spread it on a cling film and cover it tightly
  • Chill in the fridge for 2 hours
  • Take them out and roll it out quarter thin ,cut with your favorite shape cookie cutter
  • Chill it again for 20 minutes
  • Now bake them for 10-12 minutes in preheated 350F oven and its done

Procedure for the royal icing:

  • In bowl take 4 cups of powdered sugar
  • In that add 2-3 tbs water and 1/4 th cup egg whites and mix
  • Add in essence if you want
  • Add color as per your choice

Assemble the cookies:

  • Take our baked cookies ,let them come to room temperature
  • Decorate the cookies as you like😊

We’ve added a step by step video of the recipe in our YouTube channel 👇👇👇

If you like our recipes then please do like, share and subscribe.

Don’t forget to leave your valuable comments in the comment box below 😊

You may also like 👇👇👇

Soft ‘n’ Chewy Chocolate Chip cookies

Fudgy Brownie Cookies

Chewy Chocolate Chip cookies

Soaking of Fruits for Christmas Cake with Rum|| Very easy and stays good for more than 1 month

Soaking fruits before baking a Christmas Cake is a ritual. It add richness and aroma to our Christmas Cake.

Some soak both their dried fruits and their nuts together and some soak only the fried fruits and nuts add separately while baking the cake.

I like to soak the dried fruits and then add the nuts separately. Baking this kind of cake is my favorite. You can keep this in a glass jar for more than 1 month. But keep it in mind you have to keep in a glass jar,no plastic, no aluminum. You just need to give it a shake every 2 days that’s all.

We like tutti frutti,cherries, cranberries,black raisins….but you can also add dried candied ginger,candied orange peels,dried apricots.

So,let’s soak up fruits for Christmas Cake…in my style 👇👇👇

Ingredients:

  • 10 gm black raisins
  • 10 gm Tutti Frutti
  • 8 gm chopped cherry’s
  • 8 gm chopped cranberries
  • 2 oz. Rum

Procedure:

  • Chop up all your ingredients
  • In a bowl add your ingredients one by one
  • Now give it a quick stir
  • Add in the 2 oz. Rum and mix
  • Cover and keep it in a glass jar (no plastic jar or aluminum)
  • You can keep it for more than 1 month
  • Just give it a shake every 2 days

We’ve added a step by step video on our YouTube channel 👇👇👇

If you like our recipes,then please do like share and comment.

Don’t forget to leave your valuable comments in the comment box below 😊

Aloo aur Shimla mirch ki sabzi /Potato and capsicum dry curry|| Veg dish and is perfect with poori,roti and parathas

Aloo Shimla mirch or Potato and capsicum dry curry is a very popular dish that originates from Indian Cuisine.

It is a veg dish and is immensely enjoyed with poori,parathas and roti. It is also enjoyed with steamed rice (saada bhaat) with a side of daal.

It is very easy and takes less than 25 minutes. This dish has a speciality of a aroma of jeera or cumin seeds and all the the ingredients we add is not overcooked.

So,let’s make aloo shimla mirch ki sabzi or potato and capsicum dry curry…in my style 👇👇👇

Type- Curry

Preparation time- 12-15 minutes

Cooking time- 20-25 minutes

Ingredients:

  • 3 parboiled potato diced roughly
  • 1 cup roughly diced capsicum
  • 1/2 cup roughly diced tomatoes
  • 1/4 th cup chopped coriander leaves
  • 1 tsp roughly chopped garlic
  • 1 tsp roughly chopped ginger
  • 1/2 cup roughly diced onions
  • Salt to taste
  • 1 tsp turmeric powder
  • 1 tsp red chilli powder
  • 1 tsp coriander powder
  • 1 tsp ghee or clarified butter
  • 2-3 tbs lime or lemon juice
  • 1 tsp cumin seeds
  • 1/4 th tsp hing /Asfoetida

Procedure:

  • In a pan add 1 tsp cumin seeds and 1/4th tsp hing/asfoetida
  • Fry for 1-2 minutes on a medium flame
  • Add 1 tsp roughly chopped garlic,1 ta roughly chopped ginger and 1/2 cup roughly sliced onions
  • Fry them together and keep on cooking till the onions are translucent
  • Now add 1 cup diced capsicum and fry for 2-3 minutes on a medium flame
  • Add 3 parboiled potatoes diced and mix
  • Cook for 3-5 minutes on a medium flame
  • Now add few spices like 1 tsp turmeric powder,1 tsp red chilli powder and 1 tsp coriander powder and salt to taste
  • Mix it
  • Remember our potatoes are parboiled so mix with slight hand or you will end up into a mushy curry
  • Now add 1/2 cup roughly diced tomatoes
  • Mix,cover and cook for 10 minutes on a medium low flame and its done
  • Add 1/4 th cup chopped coriander leaves
  • Cover and turn off the heat and give it a standing time of 5 minutes
  • Add 2-3 tsp lime or lemon juice and its optional
  • Enjoy this dish with Roti,paratha,pooris and steamed rice (saada bhaat)

We’ve added a step by step video of our recipe in our YouTube channel 👇👇👇

If you like our recipes ,then please do like, share and subscribe.

Don’t forget to leave your valuable comments in the comment box below 😊

You may also like 👇👇👇

Railway Canteen Style Puri/Poori

Luchi/Deep fried puffed breads

Muri Ghonto or rice and fish head curry||Authentic Bengali dish goes best with steamed rice (saada bhaat)

Muri means head and Ghonto means mashed, Muri Ghonto is a Bengali delectable dish made with fish head and rice.

Fish head is used preferably of Rohu or Katla. The rice we use is a short grain rice mainly Gobindo Bhog or if you stay outside India you can go for jeera samba or kali jeera rice.

It is a dish which is made mild spicy with some basic spices and potato. It has a aroma from the rice and ghee (clarified butter) and the flavors of the fish. It can be easily savored with steamed rice.

In my childhood days this dish was almost daily on our lunch menu. The sole reason was because as we are Bengalis ,eating fish and rice was our staple. In our shopping list when our father bought other vegetable, while buying fish means buying a whole fish from head to tail. So what to do with the head??? Either make fish and rice Muri Ghonto or machher matha die mooger daal i.e lentil soup with fried fish head.

So,let’s make Muri Ghonto or fish head and rice curry….in my style 👇👇👇

Type- Curry

Preparation time- 12-15 minutes

Cooking time- 25-30 minutes

Ingredients:

  • 1 large fish head preferably Katla or Rohu (added 1 tsp salt and 1 tsp turmeric powder)
  • 2 medium sized or 1 large potato cut into cubes (added with 1 tsp salt and 1 tsp turmeric powder)
  • Salt to taste
  • 1 cup Gobindo Bhog or kali jeera or jeera samba rice
  • 2 cups of warm water
  • For tempering- 1 bay leaf,2 whole dried red chillies,1 tsp cumin seeds,2-3 crushed cloves,2-3 crushed cardamom pods,1/2 inch cinnamon stick
  • 1/2 cup chopped onions
  • 1 tbs ginger garlic paste
  • 2 tbs ghee or clarified butter
  • 1 tsp turmeric powder
  • 1 tsp red chilli powder
  • 1 tsp cumin seed
  • 1 tsp coriander seed
  • 1 tsp garam masala
  • 2 tbs sugar
  • 2-3 green chillies

Procedure:

  • Soak 1 cup of rice for 20-25 minutes and then drain the water
  • In a pan add 4 tbs oil,heat it on a medium flame
  • Fry potatoes (marinated with 1 tsp salt and 1 tsp turmeric powder)
  • Fry till golden brown
  • Then fry the fish head (marinated with 1 tsp salt and 1 tsp turmeric powder)
  • Fry it till golden brown and keep it aside
  • In that oil fry the rice till hard and opaque,then take it out
  • Temper the oil with 2 whole dried red chillies,1 bay leaf,1 tsp cumin seeds,2-3 crushed cloves,2-3 crushed cardamom pods,1/2 inch crushed cinnamon stick and fry till aroma comes
  • Add 1/2 cup chopped onions and fry till translucent
  • To it add 1 tbs ginger garlic paste and fry
  • It’s time to add some spices,so add- 1 tsp cumin powder,1 tsp coriander powder,1 tsp red chilli powder,1 tsp turmeric powder mix till oil separates,if need add 2-3 tsp of water to avoid burning
  • Now add 1 tsp garam masala,mix and add the fried potatoes
  • Cover and cook for 10 minutes on a medium low flame
  • Now add the fried fish head mix,then add the fried rice and mix
  • Cook for more 2-3 minutes on a medium flame
  • Add 2 cups of water,mix,add 2-3 green chillies and bring it to boil
  • Now at this point, cover and cook 10 minutes on a medium low flame
  • After 10 minutes,you might see some gravy, some people like gravy but we like it on a dryer side
  • Keep mixing,the water will dry out.
  • When you see,water has dried up and oil started separating,then add 2 tbs ghee or clarified butter and it’s ready

We’ve added a step by step video of the recipe in our YouTube channel 👇👇👇

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Punjabi Style Chicken Curry|| Easy and unique recipe||Enjoy with roti, paratha and naan|| Goes perfect with steamed rice (saada bhaat)

Sunday Special Chicken Curry is a very popular and common dish in every Bengali home specially on Sundays.

It is a very light chicken curry,with very less spice.

Our version is really slow cooked for a 45-50 minutes,separating oil after adding Evey elements. Slow cooking means less effort,the only effort you need to make when you fry the onions,ginger garlic and the spice whenever you add each of them,stir and cover and allow the oil to separate.

The main ingredient here is the coriander paste,it creates the magic that takes back to reminding us of our: maer hater ranna’, “mom’s cooking”.

Type- Curry

Preparation time- 15-20 minutes

Cooking time- 30-35 minutes

Ingredients for the cashew and chilli paste:

  • 12-15 cashew nuts
  • 7-8 whole dried red chillies

Ingredients for fried onion,ginger and garlic paste:

  • 1 cup sliced onions
  • 1 inch ginger
  • 3 tbs chopped garlic

Ingredients for marinating the chicken:

  • 2 lb chicken cut into pieces (with or without bones)
  • 1/2 cup beaten yoghurt
  • 1 tbs turmeric powder
  • 1 tbs salt

Ingredients for the chicken curry:

  • 2 lb chicken cut into pieces
  • 2-3 potatoes cut into halves and fried with 1 tsp salt and 1 tsp turmeric powder
  • 1/4 th cup cashew and red chilli paste
  • 1 cup fried onion, ginger and garlic paste
  • Salt to taste
  • 1 tbs coriander powder
  • 1 tsp cumin powder
  • 1 tbs paprika (kashmiri lal mirch)
  • Chopped coriander leaves or cilantro for garnishing

Procedure for marinating the chicken:

  • Add 1 tbs turmeric powder and 1 tbs salt to the the chicken
  • Add 1/2 cup beaten yoghurt
  • Now mix and marinate for 1-2 hour
  • Procedure for the cashew nuts paste:
  • In a pan dry roast 12-15 cashew nuts with 7-8 whole dried red chillies
  • Roast for 4-5 minutes and then cool down
  • Grind into fine powder
  • Then add 4-5 tbs water and make a fine paste

Procedure for onion,ginger and garlic paste:

  • In a pan heat 3 tbs oil on medium flame
  • Add 1 cup sliced onions
  • Fry for 2-3 minutes and then add 1 inch ginger and 3 tbs chopped garlic
  • Keep on frying until the onions are bit brown
  • Then take it out and allow it to cool and then blend into a fine paste

Procedure for the chicken curry:

  • In a pan add 3 tbs oil and heat on a medium flame
  • Now add the onion paste and keep on cooking till the oil separates
  • Add 1/2 cup of tomato puree and again mix till oil separates and add the cashew and chilli paste
  • Mix and add salt to taste and wait till oil separates,add 1 tbs coriander powder,1 tbs paprika or kashmiri lal mirch and 1 tsp cumin powder and again mix till oil separates
  • Now add the marinated chicken
  • Mix with all the juices
  • Cover and cook for 10 minutes on a medium flame
  • Then add the fried potatoes and mix (adding potatoes is completely optional)
  • Again mix
  • Add 1 cup of water for the gravy and again cover and cook for 20 minutes on a medium to medium low flame and its done
  • Turn off the heat and add 1/4th cup chopped coriander leaves and give it a standing time of 5-10 minutes
  • Enjoy with roti, parathas,naan and steamed rice (saada bhaat)

We’ve added a step by step video of the recipe in our YouTube channel 👇👇👇

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Sabzi daal|| Very healthy and ideal for this winter season|| 100% veg, no onion-no garlic

‘Sabzi daal’ or vegetable lentil soup is a very comforting dish which goes best with rice and some fritters with a side of lime wedge.

It is basically from Bengali Cuisine and made specially during winters when we get fresh vegetables. It is made with tempering cumin seeds and ginger paste,so no onion-no garlic.

It’s is cooked almost everyday in our kitchen. It takes only 20-25 minutes of our effort. It is cooked by dry roasting the daal and then boiling it and pressure cooking it.

If you want you can not fry also, but frying it gives an aroma. Some cook it thick and some cook it runny….so it’s upto you. It’s speciality is that it has the nutty smell of the lentils with the heavenly smell of ghee.

It goes great with some potato and eggplant fries and steamed rice (all links are given below)

Let’s s start making sabzi daal or vegetable daal…in my style 👇👇👇

Ingredients:

  • For the daal: boil 1/2 cup moong daal (yellow daal)+1/4 th cup chana daal (split lentil)
  • For the tempering- 1 tsp cumin seeds,2-3 crushed green cardamom,2-3 cloves and 1/2 inch cinnamon stick,1 bay leaf,2-3 whole red chillies
  • 1 tbs ginger paste
  • 1/4 th cup chopped cauliflower
  • 1/4 th cup chopped potatoes
  • 1/4 th cup chopped carrots and peas
  • Salt to taste
  • 1 tsp + 2 tsp ghee
  • 1 tsp turmeric powder
  • 1 tsp garam masala
  • 1/4 th cup chopped coriander leaves/cilantro
  • 2-3 slit green chillies

Procedure:

  • In a pan add 2-3 tbs oil,in that for tempering add 1 tsp cumin seeds,1 bay leaf,2 whole dried red chillies
  • In that add 2-3 crushed green cardamom,2-3 cloves and 1/2 inch cinnamon stick
  • Add 1 tbs ginger paste
  • Fry till aroma comes
  • Now add 1/4 th cup chopped cauliflower and fry for 1-2 minutes
  • Then add 1/4 th cup chopped potatoes and fry
  • Then add 1/4 th cup chopped carrots and peas
  • While frying add 1 tbs ghee or butter,it will make your daal more flavorful
  • Now add the boiled daal and mix
  • When properly mixed add 1.5 cups of water depending how thick or thin you want the gravy
  • Cover and cook for 10 minutes on a medium flame
  • Then add 1/4 th cup chopped coriander leaves and 2-3 slit green chillies
  • Again cover and cook for 5 minutes on a medium low flame and its done
  • Finish it off with 2 tsp ghee

We’ve added a step by step video of the recipe in our YouTube channel 👇👇👇

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You may also like 👇👇👇

Sona moong/bhaja mooger daal

Palang moong ki daal

Lau die tetor daal

Alu bhorta/ Indian Style mashed potato

Microwave steamed rice

Aloo bhaja+Begun bhaja (potato fries+eggplant fries)

Omlette curry|| Curry that goes with roti, parathas,naan and steamed rice (saada bhaat)

Omlette curry is a very popular dish from Indian cuisine.

It is very tasty dish. Suppose you don’t have any fish or chicken at home but you want to eat something tasty equal to that then you can definitely go for this dish.

Everyone likes to eat omlette,because of its fried texture. And just imagine those omlette chunks soaked in hot ‘n’ spicy tomato-onion based gravy,which can be moped by roti ,parathas, naan and steamed rice.

So,it is a comfort dish to me also.

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

Type- Curry

Preparing- 12-15 minutes

Cooking time- 25-30 minutes

Ingredients for the omlette:

  • 5 large eggs
  • Salt to taste
  • 2-3 tbs chopped green chillies
  • 1/2 cup chopped onions

Ingredients for the gravy:

  • For tempering- 2-3 crushed green cardamom,3-4 crushed cloves,1/2 inch crushed cinnamon stick,1 bay leaf,2 whole dried red chillies
  • 2 large potatoes cut into wedges
  • 1 tsp cumin seeds
  • 1 cup chopped onions
  • 1 cup crushed tomatoes
  • 2 tbs ginger garlic paste
  • 1 tsp turmeric powder
  • 1 tsp red chilli powder
  • 1 tsp paprika (kashmiri lal mirch)
  • 1 tsp garam masala
  • Salt to taste
  • 2-3 slit green chillies
  • 1/4 th cup chopped coriander leaves/cilantro

Procedure for the omlette:

  • In a bowl break 5 eggs
  • To it add 2-3 tbs chopped green chillies and 1/2 cup chopped onions
  • Add salt to taste and whisk
  • In another pan add 2 tbs oil heat up and add 1/5 the mixture and swirl
  • When your omlette starts cooking you also start folding and when done on one side flip on the other side
  • By this make rest of the omlette
  • Cut each omlette into halves and keep it aside

Procedure for the gravy:

  • In another pan add the potatoes,add 1 tsp salt and 1 tsp turmeric powder
  • Fry till golden and then kept aside
  • If needed add another tbs oil and add crushed 2-3 green cardamom,3-4 cloves and 1/2″ crushed cinnamon stick with 1 bay leaf and 2 whole red dried chillies
  • Cook till aroma comes
  • Now add 1 cup finely chopped onions and fry till caramelized and add 2 tbs ginger and garlic paste and keep on frying
  • Add 1 tsp turmeric powder and 1 tsp red chilli powder and mix
  • Now add 1 cup crushed tomatoes or chopped tomatoes
  • Cook till oil separates and add few more spices – 1 tsp cumin powder,1 tsp coriander powder and 1 tsp garam masala and cook till oil separates
  • Add salt to taste
  • Add 1.5 cups of water for the gravy
  • Cover and cook for 10 minutes on a medium flame
  • Now add the fried potatoes and again cover and cook for 15 minutes on a medium flame
  • At this point add the omlette and mix with the gravy
  • Cover and cook for 10 minutes on a medium low flame and its done
  • Now add 2-3 slit green chillies and some chopped coriander leaves/cilantro
  • Turn off the heat and give it a standing time of 5 minutes
  • Enjoy this with roti, parathas, naan and steamed rice

We’ve added a step by step video in our YouTube channel 👇👇👇

If you like our recipes ,then please do like, share and subscribe.

Don’t forget to leave your valuable comments in the comment box below 😊

Apart from regular fish and chicken curry you can also try 👇👇👇

Egg curry

Soya Chunk Curry

Dhokar dalna/Spicy lentil fritters curry

Chicken Chettinad with Chettinad Masala||ideal for roti, parathas,naan and steamed rice (sada bhaat)

Chicken Chettinad is a famous recipe from South India. It is mainly made of freshly ground herbs and spices.

In restaurant also if we go to enjoy an Indian cuisine,we surely order Chicken Chettinad.

Chicken Chettinad is mainly a dish from the Chettinad region of Tamil Nadu,India. It has its specialty because it is made from the freshly ground spices and herbs. This dishes are pungent because of the anisidy taste of star anise and hot because of the black pepper and red hot dry chillies.

We’ve share a recipe of the Chettinad Masala/Spice ,which can be used in any veg or non veg dish. I’m a person who really enjoys to make fresh spice powder or masala while cooking this kind of non-veg dishes. You can also make Mutton Chettinad following this recipe.

So,let’s start making Chicken Chettinad… in my style 👇👇👇

Ingredients for Chettinad Masala:

  • 1 tbs coriander seeds
  • 1 tsp cumin seeds
  • 1 tsp fennel seeds
  • 1 whole black peppercorns
  • 5-6 green cardamom
  • 5-6 whole cloves
  • 1/2 inch cinnamon stick
  • 1 star anise
  • 1 whole mace ( if you have powder then 1 tsp mace powder)
  • 1/3 rd cup dessicated coconut

Ingredients for the chicken and gravy:

  • 2 lb or 1 kg chicken
  • For marination: coarsely grind 2 tbs ginger,garlic and green chillies paste,1 tbs turmeric powder,1 tbs salt, juice of 1 whole lime
  • 1 cup thickly sliced onions
  • 10-12 curry leaves
  • 2 tomatoes chopped
  • Salt to taste
  • 1 tbs ginger paste
  • 1 tbs garlic paste
  • 3-4 tbs Chettinad Masala
  • 2-3 green chillies
  • 1 cup water for the gravy

Marinate the chicken:

  • Add 2 lb chicken
  • To that 1 tbs turmeric powder and 1 tbs salt
  • Add juice of 1 lime
  • And add 2 tbs coarsely grind ginger,garlic and green chilli paste

Procedure for making Chettinad Masala:

  • In a pan add 1 tbs coriander seeds,1 tsp cumin seeds,1 star anise
  • To that add 5-6 cloves,5-6 green cardamom,1/2 inch cinnamon stick,1 tsp fennel seeds,5-6 red dried chillies,1 tsp whole black peppercorns
  • Roast for 1 minute on a medium flame and then add 1/3 rd cup dessicated coconut
  • Keep on moving your laddle or your spices might get burnt
  • Now at this point add 1 tsp javitri powder,or if you have a while piece then add it with the spices before
  • As the color of the coconut changes then take it out and allow it to cool
  • Now grind it into a fine powder and your Chettinad Masala is ready

Procedure for Chicken Chettinad:

  • In a pan add 3 tbs oil and temper with 10-12 curry leaves and allow it to splutter,then add 1/2 cup thickly sliced onions with 1 tsp salt
  • Keep on cooking the onions until translucent
  • Now add 2 tbs ginger garlic paste
  • Mix until oil separates,then add 2 tomatoes chopped and cook till soft
  • When the tomatoes are soft,then add the marinated chicken
  • Mix them and cook on a high heat for 5-8 minutes,now add 3 tbs of the Chettinad Masala we made and mix
  • Add the diced potatoes and mix
  • Now when oil separates,then add 1 cup water for the gravy
  • Again cover and cook for 10 minutes on a medium flame
  • After 10 minutes remove the cover and add 2-3 slit green chillies
  • Now finally cover the chicken and cook for 20 minutes on a slow flame
  • And our Chicken Chettinad is ready

We’ve added a step by step video of the recipe in our YouTube channel 👇👇👇

If you like our recipes please do like ,share and subscribe.

Don’t forget to leave your valuable comments in the comment box below 😊

You can also try 👇👇👇

Sunday special moorgir Jhol/Chicken curry

Mutton Rogan Josh with Rogan Josh masala

Bengali Style Mutton Curry

Railway Canteen Style aloo ki sabzi|| Quick and easy|| Goes perfect with Roti,Paratha,Naan and Puris

Railway Canteen Style Aloo ki sabzi or a simple tomato based potato curry is my all time favorite that goes best with Railway Canteen Style Puri (recipe given below).

It is such kind of curry,where you search for perfect potato curry ends. What you need is just boiled potatoes roughly broken,2 medium chopped tomatoes and some simple spices and its done.

When you tear into crisp Puris (deep fried bread) and dip it into this curry and put it in your mouth…… flavors will just pop up and elevate you taste of palate into next level.

So,let’s start makings Railway Canteen Style Aloo Ki Sabzi….in my style👇👇👇

Type – Potato Curry

Preparation time- 12-15 minutes

Cooking time- 20-25 minutes

Ingredients:

  • 3-4 medium sized potatoes cut into cubes
  • Salt to taste
  • 1 tsp turmeric powder
  • 1 tsp red chilli powder
  • 2 tsp coriander powder
  • 2-3 tbs chopped green chillies
  • 1/2 cup chopped coriander leaves
  • 2-3 green chillies (optional)
  • 2 cups of water
  • 1 large tomato / 2 medium sized tomato

Procedere:

  • In a pan add 3 tbs oil,heat in on a medium flame
  • Add 1 tsp cumin seeds
  • Add 2-3 tbs chopped green chillies
  • Fry them for 1 minute on a medium flame
  • Now add 1 tsp turmeric powder,1 tsp red chilli powder and 2 tsp coriander powder
  • Mix them and cook on a medium flame or it will get burnt
  • Add 1 large tomato finely chopped or 2 medium sized tomato finely chopped
  • Cook then until soft,add salt to taste
  • Now add 1/4 th cup water and keep on cooking the tomatoes
  • When the tomatoes are all soft and separates oil add the boiled potatoes
  • Mix them and add 2 cups of water for the gravy (or add the amount of water as per you want the gravy)
  • Cover and cook for 10 minutes on a medium flame
  • After 10 minutes add 1/2 cup chopped coriander and 2-3 green chillies
  • Again cover and cook for final 5 minutes and its done
  • Enjoy it with some Puris/deep fried puffed whole wheat bread

We’ve added a step by step video in our YouTube channel 👇👇👇

If you like our recipes,then please do like share and subscribe.

Don’t forget to share your valuable comments in the comment box below 😊
You can also try👇👇👇

Railway Canteen Style Puri/Attar Luchi/Deep fried puffed whole wheat breads

Hinger kochuri/Asfoetida flavoured deep fried puffed breads

Luchi or Deep fried puffed breads

Kachauri wale aloo ki sabji/ Sweet shop style potato curry

Chicken and Cheese stuffed Dinner Rolls|| Healthy and tasty||Good idea for parties||Great for snacking and tiffin box ideas

This chicken and cheese dinner rolls will easily outshine any main dish. If you are a bread beginner for your lunch or dinners,then this is the best recipe you are looking for.It just need a li’l bit if your patience and as a reward you get soft,buttery and cheesy dinner rolls.We won’t go bitting by the bush,so let’s quickly dive into our recipe- Chicken and Cheese stuffed dinner rolls…in my style

👇👇👇
Type- Bread

Preparation time- 12-15 minutes for the dough+15-20 minutes for the stuffing+1 hour for proofing

Cooking time- 20-25 minutes

Ingredients for the dough:

  • 3 cups all purpose flour
  • 1.5 tbs instant yeast
  • 1 tbs sugar
  • 1tsp salt
  • 1 1/3rd cup milk
  • 5 tbs melted butter
  • 1 egg at room temperature

Ingredients for the chicken stuffing:

  • 2 large boneless chicken breasts boiled with 1 tsp salt and 1 tsp crushed black pepper and then shredded
  • 1 cup grated cheese (any cheese of your choice)
  • Salt to taste
  • 1/2 cup chopped onions
  • 1 tsp garlic powder
  • 1 tbs onion powder
  • 1 tsp red chilli flakes
  • 1 tsp crushed black pepper
  • 1/2 cup hot sauce (any red chilli sauce)
  • 3 tbs all purpose flour
  • 1/2 cup milk
  • 1/2 cup chopped black olives

Procedure for the dough:

  • In a bowl add 3 cups of all purpose flour
  • In that add 1.5 tbs instant yeast+1 tbs sugar and 1 tsp salt and give it a quick mix
  • Now add 1 egg at room temperature and 5 tbs melted butter (you can use oil also)
  • Mix them and then start kneading the dough by adding 1 1/3 rd cup of milk (almost)
  • Knead a soft dough
  • Apply 1 tsp oil and brush the dough,keep it covered and keep it in a dry ‘n’ warm place for around 1 hour for proofing
  • In between let’s move onto our next step making the chicken and cheese filling

Procedure for the chicken and cheese filling:

  • In a pan add 3 tbs oil heat on a medium flame
  • Add 1/2 cup chopped onions and 1 tsp red chilli flakes and cook until the onions are translucent and aroma starts coming
  • Now add the boiled and shredded chicken and keep on frying
  • Add 1 tsp onion powder,1 tsp garlic powder and 1 tsp crushed black pepper and keep on frying
  • Add salt to taste
  • Now add 3 tbs all purpose flour and fry till the raw flavor of the flour is gone
  • Add 1/2 cup of milk and keep on cooking until everything thickens
  • Add 1/2 cup chopped black olives and 1 cup grated cheese of your choice and mix
  • Allow to come to cool down for 15-20 minutes

How to assemble the dinner rolls?

  • Your dough will be proofed now
  • Knock out the air and knead
  • Now divide the rolls into equal parts like our dough will make around 12 balls
  • Roll out the roundels and place 2 tbs of the filling
  • Now cover and push the filling towards the end and then roll full way through (this is one shape)
  • Or after pushing and covering the filling halfway through,you can make slit marks till the end (not all the way through),and then wrap it around the rolled portion (don’t worry, we’ve clearly shown it in our YouTube channel video,just go through it 😊)
  • Now again put them in a warm place for 25-30 minutes or until they are plump
  • Now beat 1 egg and brush it over the buns
  • Preheat the oven to 350 F and then bake them for 20-25 minutes or until golden brown
  • Immediately after taking them out brush with butter
  • And enjoy

We’ve added a step by step video of the recipe in our YouTube channel 👇👇👇

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Don’t forget to leave your valuable comments in the comment box below 😊

Mrigel machher jhol/White Carp fish curry|| Healthy and tasty||Goes best with saada bhaat (steamed rice)

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.

Today we are showing Mrigel fish or White Carp fish curry, in a very traditional way. My family just love this and wipe off the plate after finishing it. It is very healthy and tasty. This particular fish adds a bit of slight sweetness in your palate. As a Bengali ‘machh bhaat’ (fish curry and rice) is my staple diet,so it is one of our comfort food recipes.

So,let us make Mrigel or white carp fish curry….in my style 👇👇👇

Ingredients:

  • 7-8 pieces of fish piece (Mrigel)
  • 2 potatoes cut into wedges
  • 1/2 cup onion slices
  • 1 tbs ginger paste
  • 1 tbs garlic paste
  • 1 tomato chopped
  • Salt to taste
  • 1 tsp turmeric powder
  • 1 tsp red chilli powder
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 2-3 green chillies
  • 1/2 cup chopped coriander leaves

Procedure:

  • Take you fish and add 1 tsp salt and 1 tsp turmeric powder and coat the fish well
  • Heat 3 tbs mustard oil on a medium high flame
  • Fry the fish until golden brown on both sides
  • Keep it aside
  • Take the potato and fry with 1 tsp salt and 1 tsp turmeric powder
  • When the potatoes are golden brown keep them aside
  • In that oil add 1 tsp cumin seeds,2 whole red chillies and 1 bay leaf for tempering
  • Then add 1/2 cup onion slices and fry till translucent
  • Add 1 tbs ginger paste and 1 tbs garlic paste and fry till aroma comes
  • Add 1 tomato chopped and fry till soft
  • It’s time to add some spices now- add 1 tsp cumin powder,1 tsp coriander powder,1 tsp tumeric powder and 1 tsp red chilli powder
  • Keep on frying until oil separates
  • Now add the potatoes and mix
  • Add 1 cup water for the gravy and add the fish pieces
  • Cover and cook for 10 minutes on a medium high flame
  • Now add freshly chopped coriander leaves and 2-3 green chillies
  • Cover and cook for more 10 minutes on a medium low flame and its done

We’ve added a step by step video of the recipe in our YouTube channel 👇👇👇

If you like our recipes,then please do like, share and subscribe.

Don’t forget to leave your valuable comments in the comment box below 😊

You may also like 👇👇👇

Rui machher tel jhal/Rohu fish curry

Katlar Kalia/ Katla fish curry

Shorshe Illish/ Hilsa fish in mustard sauce

Salmon fish curry with a hint of cumin

Shorshe Bhapa Salmon/ salmon fish steamed with mustard sauce

Tandoori Pomphret

Shrimp do pyaza/ Chingri machher do pyaza

Kochurir aloor torkari/kachauri wale aloo ki sabji|| 100% veg potato curry-quick and easy

This is a no onion,no garlic recipe and ideal for any occasions. This kind of Potato Curry is very famous during the pujas and festivals.

With roti (chapattis), luchi or parathas this taste just awesome. Whenever I cook this recipe,my neighbor always asks me, what is special today???

Bengalis have a different emotion for ‘kochuri and aloor torkari’ (stuffed puffed breads and potato curry). As a big foodie and Bengali am not exception. I’m very glad to share this recipe with all of you.

Let’s start making kochurir aloor torkari/kachauri wale aloo ki sabji 👇👇👇

Type- Curry

Preparation time- 12-15 minutes

Cooking time- 20-25 minutes

Ingredients:

  • 3 potatoes cut into bite size cubes
  • 1/2 cup boiled chickpeas or you can use yellow peas (matar)
  • For tempering- 1 tsp panchphoron+2 whole red chillies+ 1/2 tsp asfoetida/hing
  • 1/2 inch ginger+2-3 green chillies crushed together making paste
  • For the spices- 1 tsp turmeric powder,1 tsp red chilli powder+1 tsp cumin powder+1 tsp coriander powder+1/2 tsp amchur/mango powder+1/2 tsp black salt+1 tsp garam masala powder
  • 1 tsp kasauri methi/dried fenugreek leaves
  • Salt to taste
  • 1 cup water for the gravy

Procedure:

  • In a pan and 3 tbs mustard oil,heat it on a medium flame
  • In that oil add 1 tsp panchphoron and 2 whole red chillies and fry till aroma comes
  • Now add 1/2 tsp asfoetida/ hing and mix
  • Add 1 heaped tbs of ginger and green chillies paste
  • Keep on frying until aroma comes
  • At this point add all the spice mix and cook till oil separates
  • Add salt to taste
  • Now add the cubed potatoes and fry
  • You can now add the boiled chickpeas and mix
  • Add 1 tsp crushed kasauri methi/dried fenugreek leaves
  • Add 1 cup water for the gravy
  • Cover and cook for 15 minutes on a medium-medium low heat and check in between
  • When your potatoes are soft that means your curry is ready

We’ve added a step by step video of the recipe in our YouTube channel 👇👇👇

If you like our recipes please do like, share and subscribe.

Don’t forget to leave your valuable comments in the comment box below 😊

It tastes best with 👇👇👇

Hing er kochuri/asfoetida flavored deep fried puffed breads

Koraishutir Kochuri/Mildly Spiced Peas stuffed deep fried puffed breads

Luchi/ Deep fried puffed breads

Soft ‘n’ Chewy Chocolate chips cookies||kids special

Crisp on the edges and chewy in the middle-the right way to cook chocolate chips.

Our recipe is just a simple yet amazing way to cook chocolate chip cookies, which turns out perfect every time we make.

Everyone needs a classic chocolate chip cookie recipe on their repertoire and this is mine. My kids just love this cookies and I can bribe them eating vegetables in return of 1 cookie, isn’t the recipe a worth to keep!!!

Without beating the Bush let’s jump to the recipe now👇👇👇

Type- Cookies

Preparation time- 15-20 minutes

Cooking time- 12-15 minutes

Ingredients:

  • 3 cups of all purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 2 cups of semi sweet chocolate chips( you can also take dark chocolate,milk chocolate or any one of your choice)
  • 1 cup softened butter
  • 1 cup brown sugar (light brown)
  • 1/2 cup sugar
  • 2 eggs (at normal temperature)
  • 2 tsp vanilla essence

Procedure:

  • First make the dry mixture by adding 3 cups of all purpose flour+2 tsp of baking powder+1/2 tsp of salt and keep it aside
  • Next step is….add 1 cup light brown sugar+1/2 cup sugar
  • In that add 2 sticks or 1 cup softened butter
  • Cream the butter and the sugar
  • Then add 2 eggs one by one and whisk
  • While baking always take eggs at room temperature
  • Add 2 tsp vanilla essence and whisk
  • Now add the dry mixture and mix until you get a doughy consistency
  • Add 2 cups of semi sweet chocolate chips
  • And mix
  • Scoop your cooking dough balls on a baking sheet
  • Bake for 12-15 minutes in a preheated 350F oven
  • When take the cookie out you will see the cookie is soft at the center and firm on sides
  • Enjoy with a side of chilled milk

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Stuffed Daal dhokli/Potato dumplings in lentil soup||100% veg|| Goes perfectly with rice (saada bhaat),roti and parathas

‘Daal dhokli’ or wheat flour bits cooked in spicy and sweet lentil soup or daal is a traditional dish cooked in Rajasthan and Gujarat of India.You can simply make small wheat flour ball and then flatten it and simmer it in a sweet and spicy daal (lentil soup),your you can make stuffed wheat dumplings with potato filling and then simmer it in your daal (lentils soup).It is an one pot meal,served with a side of rice or chapattis (roti).It is one of my comfort foods,which needs just your patience to be prepared not any extra skills😊.So,let us start making Daal dhokli….in my style 👇👇👇
Type- Curry

Preparation time- 25-30 minutes

Cooking time- 25-30 minutes

Ingredients for the stuffed dhokli:

  • 3/4 th cup wheat flour
  • 2 tbs besan (gramflour)
  • 1/2 tsp turmeric powder
  • 1/2 tsp red chilli powder
  • 1/2 tsp ajwain (carrom seeds)
  • Salt to taste
  • 1 tbs oil
  • 1/4 cup +2 tbs lukewarm water (use water as required to knead a tight dough)

Ingredients for the stuffing:

  • 2 boiled potatoes
  • 1/2 cup blanched peas
  • 1 tsp turmeric powder
  • 1 tsp red chilli powder
  • 1 tsp coriander powder
  • 1 tsp amchur/mango powder
  • 2-3 chopped green chillies
  • Salt to taste
  • 1 tsp garam masala powder
  • 1/2 cup chopped coriander leaves

Ingredients for the daal:

  • 3/4 th cup Toor daal/yellow split pigeon peas
  • Salt to taste
  • 1 small tomato
  • 1 inch ginger
  • 2 green chillies
  • For tempering- 1 tsp black peppercorns+1/2 inch cinnamon stick+1 tsp cumin seeds+1/2 tsp fenugreek seeds (methi)+1 tsp mustard seeds+5-6 curry leaves
  • 1/4th cup grated jaggery
  • 2 tbs tamarind pulp
  • 1 tsp turmeric powder
  • 1 tsp red chilli powder
  • 1 tsp coriander powder
  • 2 cups of water for thickness of the lentil soup

Procedure for the stuffed daal dhokli:

  • In a bowl add 2 boiled potatoes
  • In that add 1 tsp garam masala powder+ red chilli powder+1/2 tsp turmeric powder+1 tsp coriander powder+1/2 tsp amchur or mango powder+1 tsp salt
  • Add chopped coriander leaves and 2-3, chopped green chillies
  • Now mix it and mash it
  • Our potato filling is ready keep it aside
  • In another bowl add 3/4 th cup wheat flour and 2 tbs gramflour/besan
  • In that add 1/2 tsp ajwain+1/2 tsp red chilli powder+1/2 tsp turmeric powder+ salt to taste
  • Add 1 tbs oil and give it a quick mix
  • Add lukewarm water to knead a tight dough (we required around 1/4 th cup+2 tbs)
  • Pinch small roundels and roll out flat and thin
  • Take 1 tbs of the potato filling and fold it from all sides into a dumpling shape
  • Prepare all the dumplings and keep it aside

Procedure for the STUFFED DAAL DHOKLI/ POTATO STUFFED DUMPLING IN LENTIL SOUP:

  • Pressure cook 3/4th cup of Toor or split pigeon peas until soft
  • In a pan add 3 tbs oil
  • Temper the oil with cinnamon stick,black peppercorns,cumin seeds,mustard seeds, fenugreek or methi seeds and some curry leaves
  • Keep on cooking until aroma comes
  • Then in a blender blend together tomato, ginger and the green chillies (all measurements are given in the ingredients section)
  • Pour it now and keep on cooking until oil separates
  • Now add 1 tsp turmeric powder,1 tsp red chilli powder,1 tsp coriander powder and keep on cooking
  • When oil separates add the boiled daal
  • Mix everything
  • We added around 2 cups of water for the thickness of the soup
  • Add salt to taste
  • We’ve added there 1/4 th cup jaggery and 2 tbs tamarind pulp (if you don’t have that then replace them with sugar and lemon juice)
  • Bring it to boil,then add the dhoklis
  • Keep on cooking on a medium flame for 10-12 minutes or the Dhoklis or dumplings start floating
  • Add some freshly chopped coriander leaves
  • Give it a standing time of 4-5 minutes
  • Then dish it out
  • Your stuffed daal dhokli or potato stuffed dumplings in lentil soup is ready

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Egg Curry|| Comfort food||goes great with rice,roti parathas or naan

Egg Curry is a delicious,spicy curry which you can cook when you’re not in a mood to cook anything elaborate but in the moofld of eating something comforting.

This recipe is the best recipe you can get,it’s the Dhaba Style or Restaurant Style.

It’s super easy,just needs onion,ginger garlic paste and all the basic spices always ready in the kitchen. We always like it with Microwave Steamed Rice, Jeera Rice/Cumin flavored rice ,but also goes great with ‘gorom gorom rooti’ or tortillas and also with Homemade Butter Naan .

So,let’s make Egg Curry…in my style 👇👇👇

Type- Curry

Preparation time- 12-15 minutes

Cooking time- 25-30 minutes

Ingredients:

  • 8 hard boiled eggs
  • 2 medium sized potatoes cut into large cubes
  • 1 large tomato chopped
  • 1 cup onion sliced
  • 2 tbs ginger garlic paste
  • Salt to taste
  • 1 tsp whole cumin seeds
  • 2 bay leaves
  • 2-3 whole red chillies
  • Crushed whole spices- 2-3 cardamom pods,2-3 cloves,1/2 inch cinnamon stick
  • Spices used one at a time- 1 tsp cumin powder,1 tsp coriander powder,1 tsp turmeric powder,1 tsp garam masala
  • Chopped coriander for garnishing

Procedure:

  • Toss your boiled eggs with 1 tsp turmeric powder and 1 tsp salt
  • Fry them until golden brown and keep them aside
  • Toss your potatoes with some turmeric powder and salt
  • Fry them till golden brown and keep aside
  • In that pan add 1 tbs oil if needed
  • Add 2 bay leaves,1 tsp cumin seeds and crushed whole spices
  • Fry and add 1 cup sliced onions
  • Fry till brown and add 2 tbs ginger garlic paste
  • When aroma starts coming add 1 tomato sliced
  • Add salt to taste
  • Mix and add 1 tsp turmeric powder
  • Cook the turmeric powder
  • Keep on adding all the spice one by one
  • Add 1/4 th cup water so that spice doesn’t get burnt
  • Cover and cook for 5-8 minutes on a medium low flame
  • You can see oil has separated and now add the fried potatoes
  • Mix and then cover and cook for 5-6 minutes
  • When oil separates,add 1 cup water for the gravy or as required
  • Cover and cook for 12-15 minutes on a medium flame
  • Now add the eggs
  • Just check on the potatoes if done
  • Add some 2-3 green chillies
  • Garnish with some freshly chopped coriander leaves
  • Enjoy with some steaming hot rice,roti, parathas or naan

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Cheesey Malai Chicken Tikka Kebab||Appetising kebab….can have as starter or you use as a stuffing for frankies and wraps

Cheesy Malai Chicken Tikka Kebab is one of the popular kebabs we order in restaurants. By removing the Cheese you can easily call it Reshmi Tikka Kebab

It is very easy to make and takes a few ingredients. It is not so spicy kebab,but the chicken pieces are very tender and succulent.

You can find this on the Indian menu cards too orders. As it sounds fancy,it’s too easy to make .

So,let’s start making Cheesy Malai Chicken Tikka Kebab 👇👇👇👇

Type- Kebab,Starter

Preparation time- 12-15 minutes

Cooking time- 22-25 minutes

Ingredients:

  • 2 lbs of boneless chicken
  • 3 tbs youghurt
  • 1 heaped tbs ginger paste
  • 1 heaped tbs of garlic paste
  • 2 tbs green chili paste
  • 2 tsp crushed black peppercorns
  • 1.5 tbs garam masala
  • Salt to taste
  • 2 tbs kasauri methi (dried fenugreek leaves)
  • Juice of 1 lime
  • 2 tbs table cream or Malai (you can use heavy whipping cream if you want)
  • 2 tbs cashew nuts paste
  • 1 cup grated cheese (mine is provolone, mozarella and cheddar but you can use any choice of cheese)
  • 2 tbs cream cheese (totally optional)
  • 2 tbs milk powder (totally optional)

Procedure:

  • In bowl add 3 tbs if yoghurt+1 heaped tbs ginger paste+1 heaped tbs garlic paste and 2 t s of green chillies paste
  • Salt to taste
  • Add 1.5 tbs garam masala powder+2 tbs of kasauri methi or dried fenugreek leaves
  • Add 2 tbs of Malai or table cream
  • Add 2 tsp crushed peppercorns
  • Squeeze juice of 1 lime
  • Add 1 cup of grated cheese of your choice,you can add more cheese also it’s upto you+2 tbs of cashew nuts paste
  • Now we’ve added few ingredients to make it more malaidar/creamier i.e 2 tbs of cream cheese and 2 tbs of milk powder…..this step is totally optional
  • Mix everything together
  • Add the chicken pieces and marinate for a minimum of 2-3 hours before baking
  • We marinated for overnight
  • Cover them with a cling film or a airtight cover
  • Now preheat your oven to 400F
  • Place your chicken on a greased pan and bake for 6 minutes on side and then flip and again bake for another 6 minutes,if you have any left marinade then brush it onto the chicken
  • After baking,change your mode to broil and grill for 5 minutes on side and then flip the chicken pieces and again grill for another 5 minutes
  • Before broiling I moved our kebab chicken rack on top
  • And your Cheesey Malai Chicken Tikka Kebab is ready to serve
  • Enjoy with a green coriander chutney

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Try this kebab with green chutney👇👇👇

Green Chutney and Red Chutney

Peri Peri grilled chicken with homemade Nando’s style Peri Peri sauce|| Mouthwatering dish|| Just perfect for your weekend nights fun party

Peri Peri grilled chicken is one of the quickest and hastle free recipe,if you have that Peri Peri sauce handy.

The sauce is aslo super easy and apart from chicken you can use it alsmot every dish like if you make prawns,mutton,fish, potato.

And when these dishes get a prefix of the Peri Peri,your dish is already accepted and created interest in parties (specially potlucks😉)

We won’t go for long introduction for our dish,as from out ingredients section you came to know it will be quick and easy.

So,let’s start making Peri Peri grilled chicken with homemade Nando’s style Peri Peri sauce….in my style 👇👇👇

Type- Appetizer, Starter

Preparation time- 20 minutes ( for the sauce)+2-3 hours more marination

Cooking time- 45-50 minutes

Ingredients:

  • For the Peri Peri sauce- 8-10 whole red chillies,3-4 green chillies,2 inch ginger,2 tbs chopped garlic,2 tbs vinegar,2tbs mustard oil+1 tbs mustard oil (for preservation),salt to taste,1 tbs oregano,1 tbs paprika (kashmiri lal mirch),1 tbs garam masala,1/2 onion,juice of 1 lime or lemon
  • 2 lbs chicken legs (put gash marks)

Procedure—-How to make Peri Peri sauce

👇👇👇

  • In a pan dry roast 8-10 whole red chillies,3-4 green chillies,2 inch ginger
  • Take it out in a bowl
  • In it add 2tbs chopped garlic,2 tbs vinegar
  • Put it in a blender and add 2 tbs mustard oil,salt to taste,juice of 1 lime or lemon,1 tbs oregano
  • In a gas oven directly roast 1/2 onion until you get the brown marks
  • Cool it and add it in the blender
  • Take it out and add 1 tbs mustard oil (it helps to preserve for weeks)
  • Add 1 tbs garam masala and paprika (kashmiri lal mirch)
  • And the Peri Peri sauce is ready to use

Procedure to make Peri Peri grilled chicken:

  • Take 2 lb chicken legs (you can take any piece breast,legs or whole chicken)
  • Add the Peri Peri sauce and marinate the chicken for 2-3 hours or overnight for the best result
  • Now preheat the oven to 475F
  • Bake the chicken for 18 minutes on one side
  • After 18 minutes,take them out and flip and again bake for 18 minutes on another side
  • Them change your baking mode to grill mode and grill on high for 5 minutes on each side
  • That means we grilled for total of 10 minutes,5 minutes on each side
  • And your Nando’s style Peri Peri chicken is ready

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Shorshe dhyarosh/Saarso bhindi/Okra or ladies finger cooked in mustard sauce|| Healthy and tasty||Goes great with steamed rice

Shorshe dhyarosh in Bengali and Saarso bhindi in Hindi,is actually ‘Shorshe or Saarso’ means mustard and ‘dhyarosh or bhindi’ means Okra or ladies finger.There are many people who are not at all okra/bhindi/dhyarosh lovers. But believe me if any person tries this dish the way we make in our home,you are really gonna fall in love with this dish.In India there are Thursday and Saturday means veg day in many homes. So,it made try different varieties of veg dishes,that will make you love vegetables.So,let’s try Shorshe dhyarosh/Saarso bhindi/okra or ladies finger in mustard sauce…in my style 👇👇👇Type- CurryPreparation time- 10-12 minutesCooking time- 25-30 minutesIngredients:

  • 200 gm bhindi/okra/ladies finger chopped each into 2-3 pieces
  • 2 potatoes cut into wedges
  • 1 tsp onion seeds/kalaunji or kalo jeere
  • Salt to taste
  • 1 tomato chopped
  • 1 tsp turmeric powder
  • 2-3 green chillies slit
  • 3 tbs mustard paste (3 tbs mustard seed+3 tbs water and blend in a spice jar or coffee grinder until smooth)
  • 1/2 cup water for the gravy

Procedure:

  • In a pan add 3 tbs mustard oil
  • Fry the bhindi/okra/Ladies finger
  • After frying for 4-5 minutes on a medium flame take them out
  • In that oil add 1 tsp kalaunji or kalo jeere
  • Add the potatoes and add 1 tsp turmeric powder and 1 tsp salt
  • Fry for 5-6 minutes and add chopped tomatoes
  • Fry till it becomes soft
  • Now add the mustard paste and mix
  • Cover and cook for 10 minutes on a medium flame
  • Add the fried bhindi or okra and then add 1/2 cup water for the gravy
  • Add 2-3 slit green chillies
  • Again cover for 10 minutes on a medium low flame and its done

We’ve added a step by step video of the recipe in our YouTube channel 👇👇👇https://youtu.be/1-aMGSdUQc4Hope you like our recipes 😊Don’t forget to like, share, comment and subscribe.Like we always say your comments always encourages us 😊

Shrimp do pyaza/Shrimp cooked in onion based gravy|| Perfect with steamed rice and flaky lachha parathas

“Shrimp do pyaza” means shrimp cooked in onion twice.

Do pyaza is a fancy name for restaurants.Like chicken do pyaza,mutton do pyaza etc….

I’m a great fan of shrimp….and this dish reminds me of my childhood days,when I use to come of after school feeling super hungry and my mom used to cook this dish and oh boy!!! I could have ate a full stew pot of rice with this dish😀

This fish I’ve mainly learnt from my mom and then added somebody of my ideas and enriched it more.

It needs just basic spices and only onion that all.

So,let’s start making Shrimp do pyaza/Shrimp in onion sauce…in my style 👇👇👇

Type- Curry

Preparation time- 10-12 minutes

Cooking time- 35-40 minutes

Ingredients:

  • 200 gm shrimp deviened (tail on or tail off your choice)
  • 1 tsp salt+1 tsp turmeric powder for marinating the shrimps
  • 1 cup diced onions
  • 1 cup onion paste
  • 1 tsp ginger paste
  • 1 tsp garlic paste
  • 1 cup tomato paste
  • For tempering- 1 tsp cumin seeds,2 bay leaves,2 whole red chillies,3-4 crushed cloves,3-4 cardamom pods,1 inch cinnamon stick
  • For the spice mix- 1 tsp turmeric powder,1 tsp red chilli powder,1 tsp cumin powder,1 tsp coriander powder,1 tsp garam masala,1 tsp paprika (kashmiri lal mirch)
  • 1/4 cup water for the spices not to get burnt
  • 1/2 water for the gravy
  • Chopped coriander leaves for garnishing

Procedure:

  • In a bowl add the shrimps and add 1 tsp salt and 1 tsp turmeric powder and mix
  • In pan add 2 tbs mustard oil or any cooking oil and fry till golden brown,it will take about 5-6 minutes on a medium flame
  • Keep them aside
  • In that oil add 1 cup diced onion and fry till translucent and take them out and keep aside
  • In that pan add the tempering given in the ingredients section and fry till aroma comes
  • Add 1 cup onion paste and cook till the raw smell is gone
  • Add 1 tbs ginger paste and 1 tbs garlic paste
  • Cook till oil separates
  • Add 1 cup tomato paste and cook until the raw smell is gone
  • Now add the spice mix from the ingredients section
  • Cook and add 1/4 the cup water so that the spices doesn’t get burnt
  • Cover and cook for 10 minutes on a medium flame then add 2-3 green chillies and the fried shrimp and mix
  • Cook them for more 10 minutes on a medium flame
  • Then when the oil separates add 1/2 cup water for the gravy
  • Mix and cook for 10 minutes on a medium low flame
  • At this point add the diced onions and cook for the final 5 minutes on a medium flame
  • You can see now that the oil is completely separated and add some chopped coriander leaves for garnishing and turn off the heat
  • Its done now

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Lau khosa bhaja/Crispy fried skin of bottle gourd with potatoes||perfect with steamed rice with a side of a bowl of hot lentil soup

‘Bottle gourd’ popularly known as ‘lau’ or ‘lauki’ in India. It’s a favorite summer dish of Bengali Cuisine.

This vegetable has a cooling quality for it’s water content. With this dish you can make curries,lentil soup (daal) and even you can save it’s skin to make fries that goes great with steamed rice with a spoon of ghee (clarified butter).

This bright green skin,is very tasty. Just peel the skin off,then cut it julienne cut and fry.

Let’s make Lau er khosa bhaja/Bottle gourd skin fried with potatoes 👇👇👇

Type- side dish

Preparation time- 10-15 minutes

Cooking time- 10-15 minutes

Ingredients:

  • 1 large potato or 2 medium potatoes cut in julienne
  • 1 bottle gourd and its skin is peeled and the skin is cut into fine julienne
  • 1 tsp turmeric powder
  • Salt to taste
  • 1 tsp onion seeds (kalaunji or kalo jeere)
  • 2-3 green chillies

Procedure:

  • Cut the bottle gourd skin into fine julienne cut
  • Cut potatoes also in fine julienne cut
  • In a pan add 3 tbs mustard oil and add 1 tsp onion seeds/kalaunji/kalo jeere
  • Add 2-3 green chillies fry them for 2-3 minutes on a medium flame
  • Add the potatoes and fry for 3-5 minutes on a medium flame
  • At this point add the bottle gourd skin
  • Add salt to taste and 1 tsp turmeric powder
  • Keep on frying for 12-15 minutes and its done
  • The texture should be crisp brown
  • Its done
  • Enjoy this with steamed rice (Sada Bhaat)

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 😊
Some of the bottle gourd recipe are👇👇👇

Lau Chingri/Shrimp with bottle gourd

Lau die tetor daal/bitter gourd and bottle gourd lentil soup

Sambaar South Indian Style

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