Category: curry

Koi machher jhol/Climbing perch curry with cauliflower and potatoes || Bengali cuisine comfort food

Climbing perch curry with cauliflower and potatoes/ koi machher jhol with alu and phoolkopi

Ingredients:

  • 5 climbing perch or Koi machh
  • 1 medium sized potato cut into slices
  • 7-8 florets of cauliflower
  • 12-15 lentil dumplings
  • 1 large tomato or 2 small tomatoes chopped
  • 1 bay leaf
  • 1 tsp cumin seeds
  • 2 crushed green cardamom and 1/4 inch cinnamon stick crushed
  • 1 tbs ginger paste
  • 1 tsp turmeric powder
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • Salt to taste
  • 3-4 slit green chillies
  • Coriander leaves for garnishing

We’re adding a step by step video of this recipe below👇👇👇

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Chicken Maharani- A Mughlai Dish that looks and tastes both unique||It’s a must try

Chicken Maharani is a Mughlai Dish that looks and tastes both unique. This is that kind of recipe that you can make to change your mood and even if a sudden guest have arrived without a notice and you want to make something quick but with less effort .

It’s so tasty and it goes with Paratha,Pulao,Roti ,Naan and even with steamed rice. It has a rich texture that comes from the nuts and thick gravy from adding 2 types of onions (chopped and paste). The dried fenugreek leaves or kasauri methi adds a different flavor to it.

So, without wasting anymore time…let’s start making Chicken Maharani…in my style 👇👇👇

Type- Curry

Preparation time- 20-25 minutes

Cooking time- 35-40 minutes

Ingredients:

  • 2lbs or 1 kg chicken legs or any curry cut pieces
  • For the spice mix- Dry roast 1 tbs coriander seeds+1 tbs cumin seeds+1 tsp fennel and then grind into a fine powder
  • For the nut paste- 5-6 almonds+8-10 cashew nuts+ 1/4 th cup milk (soak everything for 30 minutes and then grind into a smooth paste
  • For a quick ginger, garlic,onion and green chillies paste- In a blending jar add 1 small onion,7-8 green chillies,3-4 cloves of garlic,1/2 ” ginger and make a smooth paste
  • 1/2 cup yoghurt
  • Salt to taste
  • 1.5 tbs red chilli powder
  • 1 tbs ginger paste
  • 1 tbs garlic paste
  • 1 cup chopped onions
  • 1.5 tsp kasauri methi (dried fenugreek leaves)
  • 1 tsp mace powder (javitri powder)
  • Chilli flakes and kasauri methi (dried fenugreek leaves) for garnishing

Procedure:

  • Marinate the chicken with 1.5 tbs red chilli powder,1/2 cup yoghurt,1 tbs ginger paste,1 tbs garlic paste,1.5 tsp kasauri methi (dried fenugreek leaves),1 tbs salt
  • Mix everything and marinate it for at least 30 minutes-1 hour and for best result overnight
  • In a pan heat 3 tbs oil on a medium flame and add 1 cup chopped onions and cook it till translucent
  • Now when the onions are translucent then add the onion,ginger, garlic and green chillies paste (see ingredients section for this part)
  • Keep on cooking till the oil separates and then add the marinated chicken to it
  • Mix and cover and cook for 10 minutes on a medium low flame
  • Then add 2 tsp of the prepared spice mix and nuts paste (see ingredients section for this part) and mix
  • Mix till oil separates and add 1/2 cup warm water for the gray
  • Adding water depends on you,that how much thick or thin you want your gravy
  • Add 1/2 tsp of mace or javitri powde and salt to taste and again cover and cook for 10 minutes on a medium flame
  • Now this step is optional, we’re adding 3-4 potatoes cut into halves and quarters
  • We like potatoes in our curry but tout definitely can skip it
  • Again cover and cook for 25 minutes on a medium- medium low flame but you should check in between
  • At this point our Chicken Maharani is done
  • Give it a standing time of 5-8 minutes and its done
  • Garnish it with red chilli flakes and some kasauri methi (dried fenugreek leaves)

You can enjoy this recipe with Pulao,Roti, Paratha and Naan 😊

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

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You can also try 👇👇👇

Karuvipillai chicken or Chicken Curry with a Curry leaves spice

Kosha Mangsho/Mutton Curry/Lamb Curry

Quick and Easy Microwave Chicken Curry

Stuffed Eggplant/Bharwa Byangan|| 100% veg recipe

This is a unique dish of eggplant 🍆.

This recipe have different versions in different states of India ,but it is basically a Hyderabadi dish. And you can enjoy it with Roti, Paratha and Naan and even with steamed rice 🍚

Even you can make the spice blend ahead and store in a sterilized glass jar. You can also adjust the spice level according to your taste.

Let’s make Stuffed eggplant/Bharwa Byangan…in my style 👇👇👇

Type- Curry

Preparation time- 15-20 minutes

Cooking time- 25-30 minutes

Ingredients:

  • 6 small eggplants
  • Roasted spices- 8-10 whole dried red chillies,1 tbs cumin seeds,1 tbs coriander seeds with that roast 1 tbs poppy seeds,7-8 cashew nuts,7-8 peanuts,2 tbs dessicated coconut
  • 2 tbs ginger garlic paste
  • 1 small tomato for blending
  • 1 small tomato chopped
  • Salt to taste
  • 2 tbs tamarind water
  • 1 small onion paste
  • 2-3 slit green chillies

Procedure:

  • First roast all the spices,then let it cool down and then grind them coarse
  • Take an eggplant and then cut it diagonally keeping the stem intact
  • Then with the help of a spoon fill the spaces between the eggplant
  • Fry the eggplants for 2-3 minutes on a medium flame
  • Now to it add the onion paste and fry till the color changes and the raw smell goes and then add 2 tbs ginger garlic paste
  • Keep on cooking until the raw smell goes
  • Add 1 small tomato chopped and keep on cooking until its soft
  • Then add the remaining spice blend
  • Cover and cook for 10 minutes on a medium low flame
  • Then add 2 tbs tamarind water and add 2-3 green chillies
  • Again cover and cook 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 👇👇👇

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Byangan bharta/Begun bhorta|| veg dish,goes best with Roti or Saada bhaat

Byangan ka bharta is a popular dish all over India.

It is basically roasting the eggplant or Brinjal and then mashing it. Now there are 2 ways to enjoy this bharta
1) Roast tomato,roast garlic and green chillies with some raw onions you can mash everything with mashed eggplant roughly and enjoy it with a drizzle of mustard oil
2) Or you temper oil with some condiments and veggies and enjoy like we did in this video 👇👇👇

Let’s start making Byangan ka bharta…in my style 👇👇👇

Type- Curry, side dish

Preparation time- 10-12 minutes

Cooking time- 18-20 minutes

Ingredients:

  • 1 large eggplant 🍆 cut into half
  • Oil for brushing and salt to season it
  • 1 tsp cumin seeds
  • 1 medium tomato chopped
  • 1/2 cup chopped onion
  • 1 tbs ginger garlic paste (1/2 tbs ginger paste +1/2 tbs garlic paste)
  • Salt to taste
  • 1/2 tsp turmeric powder
  • 1/2 tsp cumin powder
  • 1/2 tsp coriander powder
  • 2-3 green chillies chopped
  • 1/4 th cup chopped coriander leaves or cilantro

Procedure:

  • Cut the eggplant in half,leave for 15-20 minutes and it will allow the eggplant to leave the excess water
  • Wipe off or pat dry the eggplant
  • Brush with oil and season with salt on both sides
  • Bake the eggplant in the air fryer for 6 minutes on 400F on one side and then take it out and again bake for 9-12 minutes on 400F
  • Check if the centre is soft,of not bake for another 2-3 minutes
  • Now take it out and scoop the centre and mashed it with a spoon
  • In a pan heat 2 tbs oil on a medium flame and temper with 1 tsp cumin seeds,saute for 2-3 minutes
  • Now add 1/2 cup chopped onions and again saute it for 3-4 minutes on a medium flame
  • Then add 1 tbs ginger garlic paste and fry till aroma comes
  • Add 1 tomato chopped and salt to taste
  • When the tomatoes are almost soft add 1/2 turmeric powder, 1/2 tsp red chilli powder,1/2 tsp cumin powder and 1/2 tsp coriander powder
  • Cook everything until oil separates
  • Now when the oil separates add 2-3 chopped green chillies
  • Saute for 2-3 minutes and add the mashed eggplant
  • Keep on cooking until oil separates
  • Now add 1/4 th cup chopped coriander leaves or cilantro and it’s done

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

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Simple Chana masala/ Chickpea curry

Chana Masala/CHICKPEAS CURRY is my all time favorite mainly when I miss my home and want something comfortable.

It is generally made of chickpeas/kabuli chana.

It is a very simple lip smacking recipe.

This recipe is famous recipe of Bengal and is known as Chana Masala. It can be made with onion,ginger,garlic or it can be made 100% veg by not using onion or garlic.

In Bengal after Durga Puja, there is something call ‘bijaya’, in this period people visit people’s house where they exchange some sweets and in every house this recipe is common.

You can say it’s a recipe which has my so many great childhood memories.

It goes great with Roti, Tortillas,paratha or rice or you can just have it as “Chaat”, by adding some tamarind pulp,some bhujiya/sev on the top.

So,let’s make Chana Masala/Chickpeas curry 👇👇👇

Type- Curry,Snack

Preparation time- 15-20 minutes

You need to soak the chickpeas for 8-10 hours or over night and then pressure cook for 3-4 whistles or boil until soft

Cooking time- 30-35 minutes

Ingredients:

  • 200 gm boiled chickpeas
  • 1 large sized tomato,diced
  • 1 large potato cut into cubes
  • Salt to taste
  • 1 tsp cumin powder
  • 1 tsp turmeric powder
  • 1 tsp red chilli powder
  • 1.5 coriander powder
  • 1 tsp cumin seeds
  • 2 bay leaves
  • 2 whole dried red chillies
  • 2-3 crushed green cardamom
  • 2-3 crushed cloves
  • 1/2 inch crushed cinnamon stick
  • 2 tsp ginger garlic paste
  • 1/2 cup chopped onions
  • Handful chopped coriander leaves
  • 1 cup hot water

Procedure:

  • In a pan add 2 tbs oil and heat on a medium flame
  • When it’s mild hot add 2 bay leaves and 1 tsp cumin seeds, 2-3 crushed green cardamom,2-3 crushed cloves and 1/2 inch cinnamon stick

Fry well and add 1 cup chopped onions

Fry until translucent and then add 2 tsp ginger garlic paste and mix well
Add 1 tsp red chilli powder and keep on cooking

Add tomatoes and add 1 tsp salt and cook until soft
Add the spices – 1, tsp turmeric powder, 1 tsp cumin powder and 1.5 tsp coriander powder

Now add and give it a quick stir

Add 4-5 tbs water so that the spice doesn’t get burnt

We’ve use 2 tsp of Chhole Masala (store bought) but if do not have ,then skip it

Now add the cubed potatoes and mix until oil separates
Add 1 cup warm water and cover and cook for 15 minutes
Then add the boiled chickpeas and again cover and cook for 10 minutes on a medium low to medium flame

It’s now time to add 1/4 th cup chopped coriander leaves or cilantro

Let’s it simmer for another 5-7 minutes and then dish it out

And its done

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

Hope you like it 😊

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You can also try this with this chickpeas curry/ghugni 👇👇👇

Luchi/Deep fried puffed bread

Jeera Rice/Cumin flavoured rice

Bhature

Homestyle cottage cheese and potato curry

Matar Paneer/Peas and Cottage cheese curry also known as mutter paneer and its 100% vegetarian North Indian dish consisting of peas and paneer/cottage cheese and spiced with garam masala. It is often served with rice and an Indian type of bread.

It is a very tasty dish and is mostly cooked in many houses when it’s a 100% vegetarian day. It is cooked in festivals and occasions.

This is simple and easy recipe for matar panner/peas and cottage cheese curry is not exactly the restaurant style buta simple homemade dish. This kinds make for a homely comforting meal.

Type- Curry,Veg curry

Preparation time- 8-10 minutes

Cooking time- 25-30 minutes

Ingredients:

  • 250 gm or 1/2 lb Paneer/Homestyle Cottage cheese cut into cubes
  • If you want you can use Tofu also
  • 1 large potato cut into cubes (optional)
  • 1 large tomato chopped
  • Salt to taste
  • For tempering- 1 tsp cumin powder,2 bay leaves,2, whole red chillies,2-3 crushed green cardamom, 2-3 crushed cloves and 1/2 inch crushed cinnamon stick
  • 1.5 tsp ginger paste
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1 tsp turmeric powder
  • 1 tsp red chilli powder
  • 2-3 green chillies
  • 1 cup water for the gravy ( depends on how much thick or thin you want)

Procedure:

  • In a pan 3 tbs oil and heat it on a medium flame and fry 250 gm of paneer cut into cubes
  • Add 1/2 tsp salt and saute for 2-3 minutes and then take it out
  • Add the cubed potatoes
  • Add 1 salt and 1 tsp turmeric powder and fry until light brown
  • And keep aside
  • In that pan add 1 tbs oil ( if needed)
  • When the oil is mild hot add the tempering – 2 dried red chillies,2 bay leaves,2-3 crushed green cardamom pods, 2-3 crushed cloves, crushed 1/2 inch cinnamon stick,1 tsp cumin seeds
  • Cook until aroma comes
  • Add 1.5 tsp ginger paste
  • Saute for 2-3 minutes
  • Add the diced tomatoes and add salt to taste and cook until soft
  • Add 1 tsp turmeric powder and keep on cooking
  • Then add 1 tsp red chilli powder,1 tsp cumin powder, 1 tsp coriander powder
  • Fry till the oil separates
  • Add the fried potatoes and mix
  • When the oil separates add 1 cup of warm water
  • Cover and bring it to boil
  • When the gravy comes to boil add the fried paneer
  • Mix and cover and cook for 10 minutes on a medium flame
  • Now add 2-3 green chillies
  • Then finally add 1 tsp ghee or clarified butter
  • Let it simmer for another 5-7 minutes on a medium flame and our curry is ready

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

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Dum aloo in white gravy/ Sada Aloor Dum || No onion no garlic || perfect with Roti, paratha, naan and pulao

Dum aloo in white gravy or Sada Aloor Dum is a no onion no garlic recipe and is super delicious.

It is slow cooked in thick white gravy. It’s rich taste made it ideally tasting with Luchi, Poori, Roti, Paratha and Naan. It is a very effortless cooking which needs some basic spice with some nuts to give it richness.

It is ideal to cook during special occasions or festivals when you need to cook something with no onion and no garlic.

Let’s start making Dum aloo in white gravy or Sada Aloor Dum…in my style 👇👇👇

Type- Curry
Preparation time- 30 minutes for the soaking and cut the potatoes in between

Cooking time- 30-35 minutes

Ingredients:

  • 7-8 potatoes cut into halves
  • Soak in 15-20 cashew nuts+7-8 raisins+ 2 tbs poppy seeds
  • For tempering- 2-3 crushed green cardamom pods,2-3 crushed cloves,1/2 inch crushed cinnamon stick,1 tsp cumin seeds, 2 whole dried red chillies,2 bay leaves
  • 1 tbs ginger and green chillies paste
  • 1/2 cup water+1/4 th cup milk (or substitute with water)
  • Salt to taste
  • 7-8 raisins
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1 tsp crushed kasauri methi (crushed dried fenugreek leaves)
  • 2-3 slit green chillies

Procedure:

  • In a pan add 3 tbs oil
  • Add the potatoes and saute it for 2-3 minutes on a medium flame
  • Then fry 7-8 raisins until plump and then take it out
  • Take them out and keep them aside
  • In between blend the soaked spices smoothly
  • In that oil and all the tempering and saute for 1-2 minutes or until aroma comes
  • Then add 1 tbs ginger and green chillies paste
  • Now add the blended spices and keep on cooking,if needed add 2-3 tbs water
  • When you see that oil separates then add 1 tbs butter or ghee and the splices – 1 tsp cumin powder and 1 tsp coriander powder again keep on cooking
  • When oil separates then add 1/2 cup water and cook
  • Then after 5-6 minutes of cooking on a medium flame add the fried potatoes and mix them evenly
  • Add the plump raisins and 1/4 th cup milk mix and then cover and cook for 20 minutes on a medium low flame
  • Then add 2-3 slit green chillies and again cover and cook for 5-7 minutes on a medium flame
  • Now add 1 tbs butter or ghee and then turn off your heat and give a standing time of 5 minutes
  • Our Dum aloo in white gravy or Saada Aloor Dum is ready and served

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

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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

Koraishutir kachauri/ Spicy peas stuffed deep fried bread

Aloo aur Shimla mirch ki sabzi/ potato and green bell pepper curry

Dum aloo

Begun posto/ Eggplant cooked in poppy seed and mustard sauce

Eggplant cooked in poppy seed and mustard sauce or Bengali’s authentic Begun posto is one such dish where you can easily say we just don’t need any such spices.

It’s is super easy and full of fragrance. It gets its creamy texture from the poppy seed paste and the pungency from the mustard seeds. It is such a curry with what you can easily wipe off one full plate is steamed rice (sada bhaat). Bengali’s just love this dish. It’s is 100% veg and requires very less of your time and effort.

So let’s start making Begun posto /Eggplant cooked in poppy seed and mustard sauce… in my style 👇👇👇

Type- Curry
Preparation time- 12-15 minutes

Cooking time- 25-30 minutes

Ingredients:

  • Soak in warm water – 2 tbs poppy seed+1 tbs mustard seeds,then make it a fine paste with 1/2 tsp turmeric powder,3-4 green chillies and 1 tsp salt
  • For tempering- 1.5 tsp Kali here/kalaunji/onion seeds and 2 green chillies
  • 1 eggplant cut into wedges or any desired shape
  • 1 cup sliced onions
  • 1 large or 2 small tomatoes
  • 3 tbs beaten yoghurt
  • 2-3 whole green chillies
  • 1 tsp turmeric powder
  • 1 tsp red chilli powder
  • 1/4 th cup chopped coriander leaves
  • 2 tbs mustard oil for drizzling (optional)
  • Salt to taste

Procedure:

  • In pan add 3 tbs,heat on a medium flame and add the eggplants (coated with 1 tsp turmeric powder and 1 tsp salt)
  • Fry till golden brown on both sides
  • Take them out and keep it aside
  • In that oil add 1.5 tsp Kalo jeera/kalaunji or onion seeds with 2 green chillies
  • Saute it for 1 minute and then add 1 cup of slices onions and fry till it becomes golden brown
  • To that now add 1 large tomato or 2 small tomatoes chopped and cook till soft
  • It’s time to add some regular spice like 1 tsp turmeric powder and 1 tsp red chilli powder and mix
  • Now add the poppy seed and mustard paste we made and mix
  • It is time to add 3 tbs beaten yoghurt now
  • Cover and cook for 10 minutes on a medium low flame
  • When everything is mixed then add the fried eggplants
  • Coat and again cover and cook for 10 minutes on a medium low flame
  • When the oil separates add 1/2 cup of water for the gravy but if like it dry,then no need to add the water
  • Give it a quick mix and cover and cook for 7-8 minutes on a medium low to medium flame and its done
  • Let’s now dish it out and to enhance the flavor drizzle 2 tbs mustard seeds from the top
  • For the final touch add 1/4 th up of freshly chopped coriander leaves cans it’s done

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 😊

You may also like 👇👇👇

Shorshe begun /Eggplant cooked in mustard sauce

Eggplant fry/Begun bhaja

Doi Begun/Eggplant cooked in simple yoghurt

South Indian Style Sambaar

Bhindi masala/Spicy Okra masala/Masala dhyarosh||100% veg and absolutely delicious

This a very popular North Indian Dish and is very flavorful and equally delicious.

It’s is a very easy dish and can be enjoyed with Roti, paratha ,naan and steamed rice (sada bhaat).
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 start making the Bhindi masala…in my style 👇👇👇

Type- Curry

Preparation time- 15-18 minutes

Cooking time- 25-30 minutes

Ingredients:

  • 150 gm dhyarosh/ okra/bhindi
  • 2 medium sized potatoes cut into wedges
  • Salt to taste
  • 1 tbs ginger garlic paste
  • 1 cup chopped onions
  • 1 cup cubed onions
  • 1 large tomato
  • For tempering- 2-3 crushed cardamom pods,1/4 th inch crushed cinnamon stick
  • 1 tsp turmeric powder
  • 1 tsp red chilli powder
  • 1 tsp coriander powder
  • 2-3 green chillies
  • 1/4 th cup hot water

Procedure:

  • In a pan heat 3 tbs oil and fry 1 cup of cubed onions for 2-3 minutes on a medium high flame and then take it out
  • In that pan add 150 gm of okra/dhyarosh/bhindi and fry on a medium high flame for 3-4 minutes and then take it out
  • In that pan if needed add 1 tbs oil and add the temperings- 2-3 crushed cardamom pods,1/4 th inch crushed cinnamon stick,2 whole dried red chillies, 1 tsp cumin seeds and 1 tsp fenugreek seeds (methi)
  • Fry till aroma comes and add 1 cup of finely chopped onions and fry till translucent
  • Add 1 tbs ginger garlic paste and cook until the raw smell of ginger and garlic paste is gone
  • Now add 1 large tomato and salt to taste
  • Cook the tomatoes until soft
  • Then add the spices- 1 tsp turmeric powder, 1 tsp coriander powder and 1 tsp red chilli powder
  • Cook everything until oil separates
  • Now add the potatoes
  • Mix and cover and cook for 15 minutes on a medium low flame
  • Then add the fried dhyarosh /okra/bhindi and mix
  • Add 1/4 th cup of hot water and mix
  • Again cover and cook for 10 minutes on a medium low flame and then mix
  • Add 2-3 green chillies and mix and again cover and cook for another 10 minutes on a medium flame
  • Now as your okra and potatoes is cooked, it’s time to add the fried onions and mix
  • Our Bhindi masala/Masala dhyarosh/Spicy Okra masala is now ready

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 😊

You may also like 👇👇👇
Saarso bhindi/Shorshe dhyarosh/Okra cooked in mustard sauce

Sambaar South Indian Style/ Lentil stew

Kurkure Bhindi/Crispy fried Okras

Cauliflower and potato curry/Phulkopi Aloor Dalna/Aloo Gobi ki Rassedar Sabzi||No onion no garlic|| 100% veg

Aloo Gobi (potatoes and cauliflower) is a popular Indian dish in which potatoes and cauliflower is cooked with some simple spice and tomatoes,even it can be cooked with onion and garlic.

But this variety we made is simple and 100% veg without onion and garlic.

It is very easy and goes almost with every Dish from rice to tortillas.

It is also very famous in my home,my kids and husband just love it with steamed rice.

Let’s make aloo gobi curry/cauliflower and potato curry 👇👇👇

Type- Curry

Preparation time- 10-15 minutes

Cooking time- 25-30 minutes

Ingredients:

  • 2 large potatoes peeled and diced
  • 1 medium sized cauliflower separated into florets
  • 1 large tomato roughly chopped
  • 1 tsp cumin seeds
  • 1 cumin powder
  • 1tsp coriander powder
  • 1 tsp red chilli powder
  • 1 tsp turmeric powder
  • 1/2 cup fresh peas (blanched)
  • Salt to taste
  • 1 tbs ginger paste
  • 2 bay leaves
  • 2 whole red chillies
  • 4-5 green chillies ( adjust heat according to your taste)
  • 2 bay leaves
  • 1.5 cup warm water
  • 1 tbs ghee or clarified butter

Procedure:

  • In a pan add 3 tbs oil,heat on a medium flame
  • Add the florets of cauliflower coated with 1 tsp salt and 1 tsp turmeric powder
  • Fry them till golden brown and then take it out
  • In that oil fry the diced potatoes coated with 1 tsp salt and 1 tsp turmeric powder
  • Fry them till golden brown and then take it out
  • For tempering add 1 tsp cumin seeds,2 whole red chillies and 2 bay leaves
  • Then add 1 tbs ginger paste and saute for 1-2 minutes on a medium flame
  • Now add 1 large tomato or 2 small tomatoes diced
  • Fry till soft
  • At this add the spices- 1 tsp turmeric powder,1 tsp red chilli powder,1 tsp cumin powder and 1 tsp coriander powder
  • Mix them and cook till the oil separates
  • When the oil separates,add the fried potatoes
  • Cover and cook for 10 minutes on a medium low flame
  • Now add 1.5 cups of warm water (adjust heat according to your need)
  • Again cover and cook for 10 minutes on a medium flame
  • When the boil comes add the fried cauliflowers,4-5 green chillies and 1 tbs ghee or clarified butter
  • Cook it for another 8-10 minutes on a medium- 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 😊

Chhanar Dalna/cottage cheese curry|| 100% veg|| No onion no garlic

Cottage cheese curry or Chhanar Dalna is a signature typical Bengali dish and is very popular.

It is 100% vegetarian with no onion and no garlic. It is healthy as even the cottage cheese is in home, fresh!!!

You just need the basic cumin,coriander and red chilli with ginger and you are done.

So,let us make Chhanar Dalna/Cottage cheese curry…in my style 👇👇👇

Ingredients:

  • 1 litre full fat milk
  • 3 tbs vinegar
  • 3 tbs water
  • 2-3 medium sized potatoes cut into halves and quarters (coat the potatoes with 1 tsp turmeric powder and 1 tsp salt)
  • 2 small tomatoes or 1 large tomato chopped
  • Salt to taste
  • 1 tsp turmeric powder
  • For tempering- 2 whole red chillies,2 bay leaves and 1 tsp cumin seeds
  • For the spice mix- grind 1 tsp coriander seeds,1 tsp cumin seeds,3-4 whole red chillies
  • For the garam masala mix- grind 3 cardamom pods, 3 cloves,1/4 th inch cinnamon stick
  • For the ginger and green chilli mix- grind 1/2 inch ginger and 2-3 green chillies
  • 1 tbs ghee or clarified butter
  • 1.5 cups of water for the gravy
  • 2 tbs sugar

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)
    • 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
    • Now give shape to the cottage cheese dough,you can shape it into balls or into discs
    • In another bowl make a mixture of the spice mix+garam masala+ginger and green chillies mix+ 3 tbs water,mix and keep aside
    • Add 3 tbs oil to the pan and shallow fry the cottage cheese discs until evenly golden brown on all sides
    • Take them out
    • Now fry the potatoes until golden brown and then take them out
    • In that oil if you need add 1 tbs oil
    • Heat on a medium flame cand add 2 whole red chillies,2 bay leaves and 1 tsp cumin seeds as tempering
    • When aroma starts coming add the chopped tomatoes and add salt to taste
    • When the tomatoes are softened add the spice mix we made and cook until oil separates
    • Now cover and cook for 5 minutes on a medium low flame
    • Remove the cover and as the oil has separated now add the fried potatoes and mix
    • Mix them and cover and cook for 10 minutes on a medium low flame
    • Then as you see oil separates add 1.5 cups of water for the gravy
    • Adjust water according to your need
    • Again cover and cook for 5-8 minutes on a medium flame
    • When our gravy comes to boil add in our fries cottage cheese discs and 1 tbs ghee or clarified butter with 1 green chilli for the flavor
    • Adding the green chilli is optional
    • Cover and cook for 5-6 minutes on a medium flame and its done

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Karuvipillai Chicken or curry leaves chicken|| Homemade curry leaves masala|| Unique Curry to try

Karuvipillai Chicken or Curry leaves chicken is a very popular South Indian dish.

It is a very unique dish. It goes good with almost everything like roti ,parathas,naan and steamed rice.

Here we make spice powder or masala by slowly roasting it. Slow roasting always enhances the taste.

So,let’s start making Karuvepillai Chicken or Curry leaves chicken curry…in my style 👇👇👇

Type- Curry

Preparation time- 20-25 minutes

Cooking time- 35-40 minutes

Ingredients:

  • 900 gm or 2lbs chicken (with or without bone)
  • 1 medium sized onion chopped
  • 1 small tomato chopped
  • 2 tbs ginger garlic paste
  • Salt to taste
  • 4-5 green chillies
  • 2-3 serrano pepper (optional)
  • 1 tsp turmeric powder
  • 1/2 cup chopped coriander leaves or cilantro
  • For the curry leaves spice- 2 tsp coriander seeds, 1 tsp cumin seeds,1 tsp fennel seeds,3 cardamom pods,3 cloves,1 inch cinnamon stick,1 tsp whole black pepper,4-5 whole red chillies,10-12 curry leaves

Procedure:

  • In a pan dry roast-2 tsp coriander seeds, 1 tsp cumin seeds,1 tsp fennel seeds,3 cardamom pods,3 cloves,1 inch cinnamon stick,1 tsp whole black pepper,4-5 whole red chillies
  • Saute it for 1-2 minutes and keep on stirring
  • Then add 10-12 curry leaves and cooking until the leaves curls up
  • Allow it to cool and then grind it into a fine powder
  • In a pan add 3 tbs oil and heat on a medium flame
  • Then add 1 medium sized chopped onions
  • Fry it till translucent,then add 2 tbs ginger garlic paste and keep on frying until aroma comes
  • Now add 1 small chopped tomato and fry till soft
  • Add 1tsp turmeric powder and fry
  • Then add 900 gm or 2 lbs chicken and mix
  • At this point add 3 tbs of our freshly prepared curry leaves masala or karuvepillai masala
  • Now keep on cooking
  • For the first 10 minutes cook on a medium flame and keep on stirring in between
  • When the chicken starts leaving water,cover and cook for 15 minutes on a medium low flame
  • You can see now that your chicken is almost ready
  • You might see that has simultaneously released both water and oil
  • Now raise your cooking temperature to medium low to medium and try to dry your chicken
  • Here you have to remember 1 thing if you want gravy ,then add water and cook it accordingly,but if you want it dry then don’t add water and keep on cooking until the released water from the the chicken reduces
  • Ok,now where was I? Yes after removing the cover,keep on cooking the chicken until oil completely separates and your chicken is ready

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Easy microwave chicken curry|| Bachelor’s chicken curry|| Easy and quick

Sunday and Chicken curry with steamed rice is Bengalis emotion.

And it is very common that each Bengali house smells of “Kosha mangsho” (piping hot chicken curry) on a Sunday afternoon.

This microwave chicken curry has a emotion and history with me. This is that chicken curry which I used to cook when I first came to America and stayed in a hotel with no kitchen but just microwave.

Before we’ve shared many chicken curry recipes which are quite tempting,but believe what we’re going to share today is that it’s no effort chicken.

There are many people who love away from there home and miss “ghar ka khana,” (homemade food)….. don’t worry folks here we brought a solution to it.

There are many newlyweds who struggle with “the recipe” with which they can have their first impression to the in-laws, so worry not this that recipe you are searching for ,in short ‘smart cooking’.

So let’s start making microwave chicken curry or bachelor’s chicken curry…in my style 👇👇👇

Type- Curry

Preparation time- 25-30 minutes

Cooking time- 35-40 minutes

Ingredients:

  • 800-900 gm chicken
  • 4-5 potatoes cut into halves and quarters
  • 1/4 th cup yogurt
  • 1/4 th cup mustard oil
  • Salt to taste
  • 1 tbs turmeric powder
  • 1.5 tbs coriander powder
  • 1 tsp cumin powder
  • 1 tbs paprika or kashmiri lal mirch
  • 1 cup chopped onions
  • 1 small tomato chopped
  • 1 tsp salt
  • 1/4 th chopped coriander leaves (cilantro)
  • 5-6 whole red chillies
  • 4-5 cloves garlic
  • 1/2 inch ginger
  • 4-5 green chillies
  • 3 cloves
  • 3 cardamom
  • 1/2 inch cinnamon

Procedure

  • Ins blending jar add 5-6 whole red chillies and 5-6 cloves with 1/2 inch ginger
  • Blend it until smooth
  • Keep it aside
  • In spice jar add 3 cloves,3 cardamom and 1/2 inch cinnamon stick and roughly grind it
  • Our garam masala is ready,keep it aside
  • Let us first marinate the chicken
  • In a bowl add 800 gm chicken and to it add 1 tbs turmeric powder,1.5 tbs coriander powder, 1 tsp cumin powder
  • Add 1 tbs paprika or kashmiri lal mirch for the color and 2 tbs salt
  • Add 1/4 th cup yoghurt and 1/4 th cup mustard oil (you can add any cooking oil preferably mustard)
  • Then add our red chilli,garlic and ginger paste
  • Now mix it and keep it aside for 20-30 minutes
  • In a microwave bowl add 1 cup chopped onions and 1/2 cup chopped tomatoes
  • To it add 2 tbs mustard oil and 1 tsp salt and mix
  • Put it in the microwave on a high temperature (mine is PL 10 ,many have 900W,look for your high temperature in the microwave) for 5 minutes
  • Now add our marinated chicken and mix it
  • Again on high power put it in the microwave for 6 minutes
  • Take it out mix it and then add 1.5 cups of water for the gravy and the garam masala and again mix
  • Put it in the microwave for 8 minutes on high power
  • Take it out and mix it
  • At this point check your salt and if you like add potatoes
  • We added 5-6 potatoes cut into halves and quarters
  • Add 5-6 slit green chillies,but adjust heat according to your palate
  • This time put it in the microwave for 11 minutes,set the power at 600W ,60% or PL 6
  • Our chicken is almost done,now for the final time put the chicken in the microwave for 5 minutes and its done
  • Now add a handful of coriander leaves and it’s done

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You can also try 👇👇👇

Sunday special moorgir Jhol/Chicken curry

Mutton Rogan Josh with Rogan Josh masala

Bengali Style Mutton Curry

Chettinad Chicken Curry South Indian Style

Kosha mangsho/ Mutton Curry/ Lamb Curry

Kosha mangsho/Mutton Curry/Lamb Curry|| A authentic slow cook precedure to perfect finger licking Mutton Curry

Sunday and Kosha mangsho is just an emotion for Bengalis. Though mutton curry or lamb curry or goat meat curry is very popular dish from South Asia and is cooked in variety of delicacies.

The authentic way is to cook it in an earthen clay pot ,but it’s not always possible to cook in a earthen pot ,so any cooking pot is just perfect.

For a perfect muttom curry the first requirement is a good quality mutton. But there are different place where there is no advantage to see and tell the butcher about pieces. People get it in packets and that’s they have to cook. So,in that case this time might vary,so checking that how much mutton is cooking at what time is upto you😊

This is the easiest and hastle free cooking,all you need is the paste of all ingredient marinate the mutton and slow cook.

Let’s cook Mutton curry…in my style 👇👇👇

Type- Curry

Preparation time- 20-25 minutes

Cooking time- 2 hours 30 minutes -3 hours without pressure cooker

Ingredients:

  • 900 or 2 lbs mutton
  • 5-6 potatoes cut into halves and quarters
  • 1 large onion or 2 medium sized onions (grind into paste)
  • 2 medium sized tomatoes +8 cloves of garlic +1 inch ginger chopped (grind into paste)
  • 8-10 dry Red chillies soaked in warm water and then grind into fine paste
  • 2 tbs turmeric powder
  • 1.5 tbs coriander powder
  • 1 tsp cumin powder
  • 1 tbs salt
  • 1 tbs paprika or kashmiri lal mirch
  • 1/2 cup mustard oil
  • 1/2 beaten yoghurt
  • 2-3 bay leaves
  • Salt to taste
  • 1/4 th cup mustard oil+2 tbs ghee or clarified butter (optional) for cooking
  • 3 whole cardamom
  • 4 cloves
  • 1/2 inch cinnamon stick

Procedure:

  • In a bowl add 900 or 2 lb mutton
  • In that add our onion paste,tomato paste with ginger and garlic paste,whole red chilli paste
  • To that add 2 tbs turmeric powder,1.5 tbs coriander powder,1 tsp cumin powder,1 tbs kashmiri lal mirch
  • Now add 1/2 cup mustard oil (preferably) or any cooking oil
  • Mix them and marinate the mutton for 20-30 minutes or overnight for best result
  • In a grinder grind _ cardamom,4 cloves and 1/2 inch cinnamon stick and keep them aside
  • In a pan add 1/4 th cup oil (preferably mustard oil) +2 tsp ghee (optional)
  • Add 2-3 bay leaves and fry it on a medium flame for 1-2 minutes
  • Now add the marinated mutton
  • And that’s all!!!
  • The proceduee will be cover and cook for 20 minutes on a medium low flame and check,give it a stir and again cover and cook for another 20 minutes and check and give it a stir
  • Now following this procedure,if and only if you mutton us very good quality then after 1 hour and 20 minutes it is the right time to add your potatoes and ground garam masala
  • But first check your mutton ,if you think it needs more time then add the potatoes later
  • Again cover and cook for 20 minutes on a medium low flame
  • Like this when it’s almost another 1 hour then add slit green chillies (optional)
  • And cover and give it a standing time of 10 minutes and your perfect slow cook mutton curry is ready

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Aloo aur byangan ki sabzi/Eggplant and potato curry|| Veg recipe but full of taste

Aloo aur byangan ki sabzi or Eggplant and potato curry is a very popular dish from Indian Cuisine.

It is the simplest and one of the tasty recipe to enjoy with steamed rice,roti,paratha and Naan🫓

If you don’t have,fish , chicken or mutton OR you are bored with this kind of dishes then make this dish and anyone who didn’t loved eggplant at all will fall in love with this dish.

Let’s make Eggplant and potato curry or Aloo aur byangan ki sabzi 👇👇👇

Ingredients:

  • 1 medium sized eggplant cut into wedge
  • 2 medium sized potato cut into wedge
  • 1 tomato chopped
  • 1/2 cup chopped onions
  • 1 tbs ginger garlic paste
  • 1 tsp cumin seeds
  • 2-3 green chillies
  • For the spice mix- 1 tsp cumin powder+1.5 tsp coriander powder+1 tsp turmeric powder+1 tsp red chilli powder (or you can use paprika or kashmiri lal mirch)+ 1/4 th cup warm water
  • 1/2 cup water for the gravy
  • Salt to taste

Procedure:

  • In a pan add 3 tbs oil and heat it on a medium flame
  • Now add our eggplant wedges and fry
  • Add 1 tsp salt and keep on frying until you get brown marks and start leaving oil
  • Take them out and keep aside
  • In that pan add our potato wedges and fry with 1 tsp oil and keep on frying until you get brown marks on them
  • Take them out and keep them aside
  • If you need add 1-2 tbs oil
  • Add 1 tsp cumin seeds for tempering and fry for 1-2 minutes,then add 1 tbs ginger garlic paste and saute
  • After you get the aroma then add 1/2 cup chopped onions and fry it for 2-4 minutes on a medium flame
  • Add 2-3 green chillies
  • Add the chopped tomatoes and keep on frying until soft
  • Add salt to taste
  • In a bowl make a spice mix,add 1 tsp cumin powder,1.5 tsp coriander powder,1 tsp turmeric powder,1 tsp red chilli powder and mix
  • Add 1/4 th cup warm water and mix
  • Now at this point add the spice mix and fry
  • When the oil starts separating add 1/2 cup water and mix
  • Again when the oil separates,add the fried eggplants
  • Cover and cook for 10 minutes on a medium low flame
  • When the eggplant is almost softened now add the fried potatoes
  • Mix and again cover and cook for 15 minutes on the lowest flame
  • Now the eggplant and potato curry or byangan aur aloo ki sabzi is ready

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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)

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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

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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)

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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

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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

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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 👇👇👇

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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 👇👇👇

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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

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 👇👇👇

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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 👇👇👇

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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

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

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

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