curry – Grilling & Baking

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

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

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

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

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

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

Type: Curry, side dish

Preparation time- 25-30 minutes

Cooking time- 25-30 minutes

Ingredients:

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

Procedure:

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

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

Hope you like this recipe 😊

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

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

Don’t forget to like,share and comment.

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

Sada aloor chochori/white potato curry||Weekend breakfast

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

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

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

Type-Side dish

Preparation time- 10-12 minutes

Cooking time- 15-20 minutes

Ingredients:

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

Procedure:

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

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

Serve this with Luchi/fried puffed bread

👇👇👇

Luchi/deep fried puffed bread

Don’t forget to like,share and comment.

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

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

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

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

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

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

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

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

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

Type: Fish curry,curry,side dish

Preparation time: 10-12 minutes

Cooking time- 20-25 minutes

Ingredients:

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

Procedure:

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

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

Hope you like it

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

Rui machher tel jhal

Shorshe Illish

Shorshe Bhapa Chingri

Jeere Bata die Salmon curry (salmon fish curry)

Shorshe Bhapa Salmon

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

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

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

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

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

Type- Curry,side dish

Preparation time- 8-10 minutes

Cooking time- 15-20 minutes

Ingredients:

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

Procedure:

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

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

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

Serve them hot with some steamed rice

There are other fish curry recipes also👇👇👇

Salmon bhapa(Steamed salmon in mustard sauce)

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

Shorshe Bata salmon( salmon cooked in spicy mustard sauce)

Don’t forget to like,share and comment.

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

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

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

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

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

Type- Curry

Preparation time- 15-20 minutes

Cooking time- 60-65minutes

Ingredients:

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

Procedure:

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

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

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

We’re sharing a Luchi video👇👇👇👇

Don’t forget to like,share and comment.

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

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

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

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

This dish is a great balance of spices.

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

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

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

Type- Curry 🍛

Preparation time- 20-25 minutes

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

Ingredients for the Rogan Josh powder:

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

Procedure for the Rogan Josh powder:

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

How to make mutton Rogan Josh?

Ingredients:

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

Procedure:

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

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

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

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

Don’t forget to like,share and comment.

Your comments always encourages us 😊😊😊

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

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

It is a very simple dish and yet so tasty.

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

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

Type- Side dish

Preparation time- 10-15 minutes

Cooking time- 15-20 minutes

Ingredients:

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

Procedure:

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

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

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

Don’t forget to like,share and comment.

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

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

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

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

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

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

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

Type- Side dish,snack

Preparation time- 30-35 minutes

Cooking time- 30-35 minutes

Ingredients for the curry:

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

Ingredients for the plantain fritter:

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

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

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

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

https://youtu.be/uEc3ZMR8XI8

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

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

Steamed prawns smothered in mustard sauce/shorshe bhapa chingri|| ideal with steamed rice

Prawns steamed in mustard sauce or shorshe bhapa chingri is as you eat,you get the strong and sharp flavor of the mustard and when you press the green chillies and mix the yellow gravy with the steamed rice will just take you a next level of your taste bud satisfaction,that will make your eyes glitter up some water.

It is a traditional Bengali dish best enjoyed with steamed rice and has just satisfied numerous palates at lunch or dinner.

It is just so easy to cook and serve,you will feel that you’ve done nothing and your dish is ready already😊😊😊,and that’s the best part right????

Type: Curry

Preparation time: 10-15 minutes

Cooking time: 15-20 minutes

Spice level- hot

Ingredients:

1 lb fresh raw prawns
4 tbs yoghurt
3 tbs green chilli paste
2 tbs cashew paste
Salt to taste
2 tbs mustard paste
3 tbs coconut paste
2 tbs + 1 tsp mustard oil
3-4 slit green chillies
Handful of coriander leaves chopped

Procedure:

In a bowl add 2 tbs yoghurt
And the cashew paste with green chilli paste
At this point add 2 tbs mustard paste
Add 3 tbs coconut paste
Mix them well and add the fresh prawns
Add the green chillies and the coriander leaves
Cover it with foil
In between bring it to boil water
Place some kitchen towel to avoid the direct heat with the bowl
Cover and cook for 15-20 minutes
After 15-20 minutes,take it out and give it a standing time of 5 minutes
Remove the foil and serve with steamed rice

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

Enjoy this dish with your friends and family😊

Don’t forget to like,share and comments.

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

Tips:

How to make this mustard paste???

Just take mustard seeds and add hot water to soak for 30 minutes.

After 30 minutes grind it into fine paste.

If you need seive it through and discard unwanted husk or it will become bitter.

2. How to make coconut paste?

Take some grated coconut,soak it in warm milk or water for 15-20 minutes and then grind into fine or roughly fine paste.

Saarso ka Saag recipe/Mustard leaves curry||ideal with roti,naan,parathas||healthy and tasty

Saarso ka Saag is popular in Punjab of Indian Subcontinent. It is a dish made of mustard greens and spiced up with some ginger,garlic and chillies. It is generally served with Makki di Roti ( tortilla made of maze flour).

It is very tasty as well as healthy dish. since the mustard greens are not bitter,so we use some more leaves like spinach but we can also use some methi (fenugreek leaves),bethua ( chenopodium). Each and every leaves are very nutritious.

It is mainly made in winter in Indian Subcontinent,as it is widely available at that time of the year. It is very easy to make and the bonus is your child will be happy to have it👍👍👍

Let us start making the Saarso ka Saag…in my style 😊😊😊

Type- Curry

Preparation time- 15-20 minutes

Cooking time- 20-25 minutes

Ingredients:

1 lb mustard leaves(greens)/ saarso ka saag
150 gm spinach leaves (chopped)
1/2 tsp asfoetida/hing
1/2 cup chopped onions
2 tsp ginger garlic paste
2 tsp chopped green chilies
1 tsp turmeric powder
1 tsp red chilli powder
2 tsp coriander powder
1 tsp garam masala
2 tbs butter
Salt to taste
1/4th cup tomato purée

For tempering:

1 tsp white oil
1 tbs butter
1 tsp chopped garlic
2 whole red chillies
2-3 slit green chillies

Procedure:

Boil chopped mustard leaves and spinach leaves for 15 minutes (covered)
Then drain it and make it a fine paste
Keep it aside
In a pan add 2 tbs mustard oil
Add 1/2 tsp asfoetida/hing
Add chopped onions and fry until translucent
At this point add 2 tsp ginger garlic paste
Fry well the raw aroma is gone
Then add the chopped green chillies
Fry and the spices one by one (turmeric powder,red chilli powder,coriander powder,garam masala)
Mix the spices well till oil separates,add water tsp by tsp to avoid the spices to burn
When oil separates add 1/4 th cup tomato purée
Cook again until the oil separated
Add salt to taste and 1 tbs butter
At this point add the ground mustard and spinach leaves paste
Cook and cook until the color changes and oil separates
It’s done
Time for tempering- In a pan add 1 tbs white oil and 1 tbs butter,melt and add 1 tsp chopped garlic,2 whole red chillies and 2-3 slit green chillies stir and when aroma comes pour over the cooked curry
And it’s done
If required add another dollop of butter to it😊😊😊

We’ve added a step by step video of the recipe,hope you enjoy making it at home,

Enjoy this with,roti,tortillas,naan and parathas

Don’t forget to like,share and comment.

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

Baloch Tikka Karahi recipe||Dhaba Style||2 in 1 dish can be eaten both as a starter and side dish

Balochi Tikka Karahi/Baloch Tikka Karahi recipe is a famous recipes specially in the highway Dhabas.

This is a very unique recipe,which you don’t easily get to taste just I’m a my restaurant.

We’ve managed to get this recipe which is worth trying.

The chicken remains juicy and is coated with all the flavors from the spices that will create a zing on your first bite.

Let’s make Baloch Tikka Karahi…in my style😋😋😋

Type: Starter,Side dish

Preparation time: 15-20 minutes

Cooking time: 25-30 minutes

Ingredients:

2 lb chicken ( any part can be used-drumstick,thigh,breast)
2-4 Serano peppers ( Any green chilli of you choice)
1/2 cup chopped onion
1 tsp mustard seeds
7-8 curry leaves
1/4 th cup crushed tomato
1 tsp turmeric powder
Salt to taste
For Baloch Masala- 2 tsp coriander seeds,2 tsp fresh peppercorns,2 tsp cumin seeds,2 tsp red chilli flakes,2 tsp chaat masala,1 tsp garam masala powder,1 tsp black salt
1/2 cup chopped coriander leaves
5-6 slit green chillies ( optional)
3 tbs ginger garlic paste
2 tbs lime juice

Process to make Baloch masala:

Dry roast 2 tsp cumin seeds,2 tsp coriander seeds,2 tsp whole peppercorns
Now grind into fine powder
Take it out in a bowl
Add 2 tsp red chilli flakes,2 tsp chaat masala,1 tsp garam masala,1 tsp black salt
Mix altogether and Baloch masala is s ready

Procedure:

Take a pan and add 4 tbs oil
Add the chicken when the oil is hot
Fry the chicken until the color is changed
At this point add the ginger and garlic paste
Fry and mix the chicken well
Fry until the oil separates
Take the oil separates and circulate from top to bottom
When oil separates turn off the heat
Take another pan and take some of this separated oil pour over it
Heat up and add 1 tsp mustard seeds and handful of curry leaves
Allow it to splatter
Add 1/2 cup chopped onions
Fry them well and add 1 tsp turmeric powder and mix
Add 4 tbs of the Baloch masala and mix
When oil starts separating add the chicken legs
And mix and coat well
When everything is incorporated add some lemon juice and chopped coriander leaves and serve

We’ve added a step by step video of the recipe,to make it more helpful and useful:

Enjoy this recipe at any cocktail night or on a regular night with some steamed rice or naan/parathas/Tortillas

Don’t forget to like, share and comment.

Like we always say your comments always encourages us ☺️.

Gobi manchurian recipe|| veg recipe|| ideally eaten with naan,pulao and rotis

Gobi Manchurian is a very popular dish from the Indo Chinese cuisine.

Gobi means cauliflower and Manchurian is a sweet,tangy sauce made of chilli sauce,ginger,garlic paste and vinegar.

It has a unique taste,of crispy outside and juicy inside.If it is fried properly then after adding to gravy the gobis will remain crisp.

It’s a very easy recipe which will need a maximum of 25-30 minutes of your time. Plus it is so tasty that when I first made it my kid have had mistaken it with chicken 😁😁😁

If guest comes without knocking you,don’t worry if you don’t have fish or chicken at your home,go in your kitchen and make ‘Gobi manchurian’.

“Another tip if someone wants it dry just don’t make the slurry then with 1 cup water,just use 1 tsp cornflour with 4 tsp water into the sauce mix that’s all.

Also if someone one wants cauliflower fritters you can also go with the same recipe just cut out the gravy part”

Let’s make some Gobi Manchurian..in my style 😋

Type: Side dish

Preparation time: 10-15 minutes

Cooking time: 25-30 minutes

Ingredients required for the gobi manchurian:

2 lb cauliflower (Gobi) separate into florets
1 small onion diced
1 small capsicum diced
2 tsp chopped garlic
2-4 green chilling slit open
3-5 whole red chillies

With this we will require few steps which are as follows:

1) Making batter for the florets

2) Making the slurry

3) Making the sauce mix
1) Ingredients for the Batter:

3/4 th cup all purpose flour

3/4 th cup cornflour
1/4 th cup rice flour
1 tsp turmeric powder
1.5 tsp red chili powder
Salt to taste
1.5 cup of water (or as required)

Procedure for the batter

In a bowl add all the ingredients and mix
Then add water slowly to make a batter that will stick with the cauliflower florets
Keep it aside

2) Ingredients for the slurry:

2 tbs cornflour
1 cup water

Procedure for the slurry:

In a bowl add all the ingredients and mix
Keep it aside

3) Ingredients for making the sauce mix:

2 tbs vinegar
2 tbs soy sauce
2 tbs ginger garlic paste ( 1tbs each)
2 tbs hot sauce
3 tbs ketchup

Procedure for making the sauce mix:

Take bowl add all the ingredients and mix
Keep it aside

Procedure of the Gobi manchurian:

In a pan add 3 tbs oil
Add 2 tbs chopped garlic and 5 whole red chilies
Add the 2-4 slit green chillies ( you can reduce or exceed the heat according to your taste)
Fry them well
Add 1 cup diced onion and fry
Add 1 cup diced capsicum and fry
The cooking should be on high temperature
Now add the sauce mix we prepared and cook the sauce well
When bubbles come add the slurry we prepared
Cook the slurry well and when you see your gravy is thickened,at this point turn your heat off
Let’s fry the cauliflower florets
Add them in the prepared batter
Mix all the florets
Make sure all the florets are well coated with the batter
Now fry the cauliflower florets until golden brown
We will refry the florets this will keep them crunchy after adding into the gravy also
Take all the crispy fried cauliflower florets and put them into the gravy we made
Mix them together and serve by garnishing with spring onions

We’ve added a step by step video of the recipe,hope this will help a lot:

Enjoy this with steamed rice,naan,pulao,parathas

Don’t forget to like, share and comments.

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

Palang Moong ki daal/spinach lentil soup|| veg recipe||tasty and healthy

If your tired of having the same daal/soup everyday then you are on the right place my friend.

Palang is spinach and Moong daal is split green gram,so it’s basically a daal/soup goes nice with steamed rice.

My family used to had the same story and about that spinach/palang the same no no as it to my kids it is a vegetable+ healthy,so mark it off the list from the lunch,dinner or any menu😂😂😂😂. But,then I came across this recipe which is worth a try believe me.

It’s tasty and healthy. Your kids love it and you will take a minimum time to make it.So it’s a win win situation.

Type : Side dish,soup

Preparation time: 5-10 minutes

Cooking time: 25-30 minutes

Ingredients:

1 cup split green grams/Moong daal (soak it for 1 hour and then drain out the water)
1/2 cup onions
1 tsp cumin powder
1 tsp coriander powder
1 tsp chaat masala
1 tsp garam masala
1/2 tsp turmeric powder
1 tsp red chilli powder
1 lb baby spinach/spinach
1 tomato diced
1 tbs cumin seeds
1 tbs ginger paste
1 tbs garlic paste
2-4 whole red chillies
1/2 cup +3 tbs water
1 tbs butter
1 tbs chopped green and red chillies

Procedure:

First take a bowl and make the spice for the daal/lentil soup
Add 1 tsp cumin powder, 1 tsp coriander powder, 1 tsp red chilli powder,1 tsp garam masala, 1 tsp chaat masala, 1/2 tsp turmeric powder
Mix them up
In a pan add oil and fry the onions brown and keep them aside
In that pan add 1 tbs of cumin seeds and add 2-4 while red chillies
Fry them well and add 1 tbs of ginger paste and 1 tbs garlic paste
Cook well then add the pre soaked moong daal/split green gram
Fry it well and then add the premixed spice
Add 3 tbs of water so that it doesn’t burn
Cook until the spice is cooked
Add 1 large diced tomato and cook until soft
Then add the chopped spinach and cover it to release water
Cover and cook for 15 minutes at a low flame
Once the water is released,stir and give it a quick mix
Add 1/2 cup of warm or boiled for the amount of soup you need (it depends on you)
Then cover and again Cook for 10 minutes at a medium high flame
This time you can see everything has been incorporated to a mashy soupy texture
Add 1 tbs of butter and cover and turn off your gas
Garnish and serve with some chopped chillies

We’ve added a step by step recipe video iny new YouTube channel:

Serve this daal/soup with some steamed rice,roti or parathas

Don’t forget to like,share and comment.

Like we always say your comments always encourages us.

Alu Posto recipe||diced potatoes cooked in rich poppy seed paste||a perfect dish to serve with steamed rice

It is another no onion/no garlic recipe. It is a traditional Bengali recipe cooked with potatoes and lightly spiced with nutty poppy seed paste.
Aloo Posto, the name itself is good enough to bring sunshine on any dull day. A typical Bengali thali (be it veg or non-veg) will always include steamed rice (bhaat) , lentil soup (daal) and alu posto. A slim wedge of gondho raj lebu (king of lime) and kacha lonka (fresh green chilli) lying on side will only increase the glamour quotient of the thali.

This apparently bland looking dish with just potato and poppy seeds is capable of rousing much passion among food lovers.

I seldom cook this dish on afternoons when I want to have something to comfort my appetite but don’t want to give much effort. Its a quick and easy plus fulfills your ‘comfort food’ category too.

Type: Curry

Preparation time: 10 minutes

Cooking time: 15-20 minutes

Ingredients:

2 medium sized potatoes
4 tbs mustard oil
Salt to taste
1 tbs sugar
1 tsp onion seeds/nigella seeds
2 1/2 tbs poppy seeds paste
2-3 green chillies slit open
1/2 cup warm water

Procedure:

In a deep dish pan add 2 tbs mustard oil
Add 1 tsp onion seeds
Allow to splatter
Now add the diced potatoes
Fry them well
Keep stirring or it may stick at the bottom
Now add the poppy seeds paste
Coat all the potatoes well with the paste
Add 1/2 cup warm water and cover to cook for 15 minutes at medium flame
Add the slitted green chillies
Now remove the cover and drizzle remaining 2 tbs mustard oil
Switch off the gas and give it a standing time of 5 minutes and serve

We’ve added a step by step recipe video👇

Serve it with steamed rice or you can have chapattis/tortillas.

I generally don’t add onions to it, but if you want you can add some fried onions at the end.

Share this recipe with your friends and family and don’t forget to share your valuable comments.

Dum aloo recipe|| Veg recipe and goes great with Naan, polao and rotis

Dum means slow cooked or steam cooked.Dum aloo means potatoes slow cooked with the blend of few spices.

If you are tired of eating same old potato curry..then you should definitely try this.

Delicious,easy restaurant style and that too made without onions and garlic.It is a classic Indian recipe and this veg dum aloo recipe is very popular during festivals.

You can use baby potatoes or simple any potatoes.

Type: Curry

Preparation time: 5-10 minutes

Cooking time: 25-30 minutes

Ingredients:

1/2 lb potatoes diced
2 tbs tomato ketchup
1 cup blanched peas
1 tsp dried fenugreek leaves ( kasauri methi)
1 tsp turmeric powder
1.5 tsp red chilli powder
1/2 cup beaten yoghurt
2 bay leaves
3-4 cardamom seeds
2-3 cloves
1/4th inch cinnamon sticks
1 tsp whole cumin seeds

Procedure for the spice mix:

In a bowl mix-2 tbs coriander powder, 2 tbs cumin powder, 1 tsp black salt, 1.5 tsp garam masala powder, 2 tbs ginger paste
Pour in 1/4 th cup warm water and mix
Keep it aside for future mix

Procedure for cashew nut powder :

Take 1/4 cup of cashew nuy
Put it in the grinder
It will be a sticky powder
Keep it aside

Procedure for the dum aloo:

In a pan add oil and fry the potatoes with 1tsp of salt
Keep aside
In that very oil add, the whole garam masala (2-3 cloves, 3-4 cardamom seeds, 1/4 th inch cinnamon sticks), 2 bay leaves and 1 tbs cumin seeds
Fry them and then add tl1 tsp turmeric powder and 1. 5 tsp red chilli powder mix well and you will get that rich red color
In that now add the spice mix
And mix add 2-3 tbs of water to avoid burning
When oil separates lower the temperature and add 1/2 cup yoghurt spoon by spoon ( lowering the temperature avoid splityi g of the yoghurt)
After when oil separates add the potatoes
Mix and coat well
Now add 1/2 cup boiling water to it and cover
Cook it for around 15 minutes ata medium flame
Remove the cover and add 1tsp dried fenugreek leaves, (kasauri methi)
Again cover and cook for 10 minutes in low flame
After 10 minutes, high your temperature and add 1 cup blanched peas
Now turn off your heat and give a standing time of 10 minutes
You can some chopped coriander leaves

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

Serve this recipe with butter naan, polao or rotis.

Share this recipe with your friends and family.

Don’t forget to like share and comment and subscribe my new youtube channel😊

Like we always say, your comments always encourages us.

We’re sharing the butter naan and polao recipe👇

homemade Butter Naan

Pulao recipe

Prawn do pyaza recipe|| Ideal to serve with steamed rice, roti

PRAWN DO PYAZA is a Bengali dry curry made with prawns and a known also as chingri machher kosha ba jhal.

The name do pyaza came as in the re ipe we use the pyaz i.e onions twice one as chopped and second as paste or grated

Soft delectable flesh of the prawns tastes merely divine with subtle sweetness from caramelised onion and with the touch of slit green chillies. In my family this recipe is very in demand specially by my kids,who are quite fussy about foods.

So let’s start making the prawn do pyaza in my style👇

Type: Curry

Preparation time: 10-15 minutes

Cooking time- 20-25 minutes

Ingredients:

1 lb or 450 gm of prawns
1 small onion chopped
1/2 cup onion paste
2 tbs full ginger and garlic paste
1 tbs cumin powder
1 tbs coriander powder
1 tsp turmeric powder
1 tbs red chilli powder (not spicy one)
1 tbs green chilli paste
1 tbs garam masala
4-5 slit green chillies
1/2 cup chopped coriander leaves/cilantro
Salt to taste
1 tsp whole cumin seeds
1 tsp of crushed 3 cardamom,3-4 cloves, 1/4 inch cinnamon stick, altogether we call it whole garam masala

Procedure:

In a deep dish pan add 3-4 tbs of mustard oil
Add in cumin seeds and crushed garam masala
Cook as the aroma comes
Add in the chopped onions
Fry till brown and add the onion paste
Add the ginger and garlic paste
Blend well and add all the spices, salt and the green chilli paste
Add water tbs by tbs so that the spice doesn’t burn
Cover and cook a medium low flame for 5-10 minutes
As the oil separates add the diced tomatoes
Cook and cover for more 10 minutes at medium low flame as the oil separates
At this point add the prawns
Mix with the gravy we made ans allow the prawns to absorb all the juices
Cover and cook for 15 minutes at a low flame
Remove the cover and add the slit green chillies and chopped coriander
Now cover and turn off the heat and give a standing time of 10 minutes
It’s ready to serve

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

Serve it with some steamed rice or rotis/chapatis/tortillas

Don’t forget to like, share and comment.

Like we always say your comments are always encouraging to us.

Butter chicken recipe||Restaurant style||Super easy

Butter Chicken is one of the most popular recipe Indian Cuisine.
Aromatic golden chicken pieces in an incredible creamy curry sauce, this Butter Chicken recipe is one of the best you will try! You will love how easy it is to make in the comfort of your own home.

It just needs few ingredients to make the perfect butter chicken recipe.

It is generally believed that it originated in Delhi by using leftover tandoori chicken, and putting it into butter and tomato puree.

We’ve added a Tandoori chicken link below.

Let’s jump into the recipe now:

Type: side dish

Preparation time: 10-15 minutes

Cooking time: 30-35 minutes

Ingredients:

1 1/2 lb boneless chicken
For marination spices required-1 tsp salt, 1 tbs cumin powder, 1 tbs red chilli powder, 1 tbs red chilli flakes, 1 tbs ginger and 1 tbs garlic paste, juice of half a lime, 2 tbs white oil, 1 tsp turmeric powder, 1 /2 tbs garam masala
For the gravy the spices required are as follows:

1 tbs coriander powder
1 tbs cumin powder
1/2 tbs garam masala
1 tbs red chilli flakes
1 cup tomato puree
6 tbs fresh cream
1/2 Capsicum diced (optional)
3-4 slit green and red chillies
Salt to taste
2 tbs oil
2 tbs butter

Procedure:

In a bowl marinate the chicken with all the spices
Rest for 30 minutes
Preheat the oven at 370F
Bake the chicken for 12-15 minutes
Grill for 2-3 minutes on each side
Let’s make the gravy now
In a pan add 2 tbs add the 2 tbs butter and allow to melt
Add 1 tbs garlic paste and 1 tbs ginger paste
Fry them and now add the spices
Fry them well and add water tbs by tbs so that the spice doesn’t burn
When oil separates add the tomato puree and add the salt
Mix and cook then cover and cook for 15 minutes at medium flame
At this point add the chicken
Coat the chicken well with the gravy and add the capsicum and slit chillies
Add the fresh cream
Cover and cook for 10 minutes at medium low flame
Switch off your gas and give it a standing time of 10 minutes

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

It is ready to serve.

Serve it with some roti/chapattis or have with steamed rice or any bread of your choice.

Here is some of my recipes you can try with:

Mexican fried rice:

https://sreeparnacuisine.com/2019/01/24/mexican-fried-rice%f0%9f%8d%9a/

Pulao:

https://sreeparnacuisine.com/2019/02/19/pulao-recipearomatic-sweet-rice-non-veg-and-veg-curry-recipes-to-serve-with/

Butter naan:

https://sreeparnacuisine.com/2019/03/03/butter-naan-recipe/

Tandoori Chicken:

https://sreeparnacuisine.wordpress.com/2016/09/24/tandoori-chicken/

Chicken Keema Matar recipe ||Side dish or Filling for your favourite type of bread and rice

This is a perfect side dish for many of the main course recipes and it takes lesser time to cook compared to mutton as well.

The way we’ve made the curry you can follow the same method for preparing mutton, lamb or egg curry(keema).
Keema Matar is traditionally made using mutton. But I used ground Chicken since it is also a healthier option for those trying to curb on red meat.

This is a very easy recipe and goes well with Rice, Rotis or Naan.Since we’re using ground meat, the cooking process is fairly quick.The peas in this dish gives it a vibrant color and fresh taste.

Type: Curry

Preparation time: 15-20 minutes

Cooking time: 35-40 minutes

Serve: 6

Ingredients:

1 1/2 lb minced chicken
1 large potato diced
Salt to taste
1 tbs cumin powder
1 1/2 tbs coriander powder
1 tsp red chilli powder
1 tbs green chilli minced
1 tbs ginger minced
1 tbs garlic minced
1/2 cup yoghurt beaten
1 cup peas blanched
1/2 cup chopped coriander leaves
1 tsp garam masala/ roasted whole spices(grounded)
1 cup fried onion

Procedure:

In a pan add 2 tbs mustard oil
Add the ginger garlic minced
Add the green chilli minced
Add the cumin, coriander powder and the red chilli powder
Add the garam masala powder
Now add salt to taste
Mix all the ingredients and blend them until aroma comes out
Now add minced chicken
Incorporate properly the chicken
Now you can use a masher to mix all the things
Add the fried onion and mix well
Cover and cook for 15 minutes on a medium flame
Now add add yoghurt spoon by spoon and put in a very low flame
You can see slowly oil will start separating
Add the potatoes and again cover and cook for more 15 minutes at a medium low flame
Give it a quick stir and again cover and cook for more 10 minutes at a low flame
Now add the chopped coriander leaves and its done

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

You can serve it with some tortillas, rotis and parathas.

You can even use it as a stuffing for burritos

Share this recipe with your friends and family and don’t forget to share your valuable comments on this recipe with us.

Dry radish curry recipe||mulor ghonto|| unique side dish to serve with steamed rice

This is a famous recipe of Bengali cuisine.

A delightful combination of the radish with onion which makes an appearance in almost every dish in a Bengali household. You will be amazed to find how the bitter mooli is transformed into a delightful vegetable which I’m sure you would have second helpings of.

You can also make it a complete no onion, no garlic by avoiding the onion and simply adding potato tempered with mustard seeds.
Although my husband and kids are not very keen on eating radish, still they love this preparation ‘Mulor Ghonto’ or dry radish curry.
I fondly recall preparing this radish dish when I want to serve something different to my palate with something different and sprinkling over chopped coriander leaves on the top.

It is super tasty with steamed rice over lunch when served with some lentils soup.

Type: Curry

Preparation time: 10-15 minutes

Cooking time: 30-35minutes

Serve: 6

Ingredients:

2 radish grated
1 small onion chopped
1 tbs coriander powder
1 tsp turmeric powder
Salt to taste
1 tsp red chilli powder
1 tbs chopped ginger
2-3 green chillies
1/2 chopped coriander leaves
3 tbs mustard oil

Procedure:

In a pan add the mustard oil
Add the ginger to splatter
Now add the chopped onion
When translucent add the coriander powder, the turmeric powder and the red chilli powder
Add the green chillies
Mix them until oil separates
Now add the grated radish
Mix them and cover and cook for 15 minutes at medium high flame
Remove the cover you can see some water is separated
Cooke for 2-3 minutes at high flam
Again cover and cook for 10 minutes at a medium flame
Remove the cover and add the chopped coriander leaves
Again cover and cook for 5 minutes at a low flame
Now you can see come oil has separated
Switch off the gas and give a standing time of 10 minutes
This means your dry radish curry is ready to serve

We’ve added a step by step recipe video👇

You can serve it with steamed rice or with chapattis or tortillas

Spiced potato with tamarind twist

It is another one of my recipe that comes under the tag no onion,no garlic. But you can also make with onion and garlic. As I added tamarind pulp so it has a tangy, spicy taste which will zing your taste buds.

Let’s jump into the recipe

Ingredients:

3 medium sized potatoes diced into quarter cubes
1 chopped tomato
3 green chillies
2 tbs spice mix( 2 tbs cumin powder, 1 tbs coriander powder, 1 tsp turmeric soaked in water)
1tsp whole cumin
1/2 cup green peas
Salt to taste
1 tbs ginger paste
1 tbs tamarind pulp
1 cup warm water

Procedure:

Add the whole cumin
Fry the potatoes
Keep them aside
Now add the ginger paste
Add the tomato
Fry till the oil separates
Now add the potatoes
Add the spice mix
Add 1 cup water
Add the tamarind pulp
Now bring it boil and add the peas
Cover the lid and simmer for for 10 minutes or until the potatoes are soft

We’ve added a video to make it more useful👇

Enjoy this with rotis, tortillas or puffed bread

Here is a recipe for puffed bread👇

https://sreeparnacuisine.com/2019/02/12/puffed-bread-luchi/

Share this recipe with your friends and family and don’t forget to comment in the box below

Tips:

Don’t boil the potatoes before hand or it will leave all the starch while cooking

For tamarind pulp – take dry tamarind and soak it in water for 1 hr or you can buy readymade😉

Salmon in mustard sauce

When it is next to impossible to get fresh Hilsha or Bhetki, I go for fresh Atlantic Salmon. It is equally rich in Omega 3 and fatty acids.

When you grind mustard seeds and blend with mustard oil their pungency gives the fish a rich taste and flavor.

For best result use mustard oil, but olive or canola oil are also welcome.Fish and rice is a staple food for Bengalis, but you can also dry the sauce and the have some salad and bread rolls on the side.

Type: curry

Cooking time: 20-25 minutes

Serve: 4

Ingredients:

1 1/2lb salmon fillet
3 tbs mustard paste
3 tbs mustard oil
Salt to taste
1 tsp turmeric powder
1 tsp onion seed

For the mustard paste:

Take 4 tbs mustard seeds
Ground them fresh in the grinder
Now add 4 tbs water
2 green chilli
1 tsp turmeric powder
You will get a smooth paste
Add a pinch of salt

Now the procedure for Salmon in mustard sauce

Dice the fish fillets
In a small bowl add 2 tbs yoghurt
Add the mustard paste
Add the salt
1 tbs mustard oil and whisk it
Pour this mustard sauce mix to the salmon
Now keep this marinated fish aside for 30 minutes
In a heavy bottom pan add the remaining mustard oil
Add the onion seeds
Add green chilli
Now add the whole marinated fish with the sauce
Cover and simmer for 15 minutes
Open the lid and see if the fish is cooked and oil separated
Again cover and cook for more 10 minutes in the lowest flame.

Garnish it with some fresh green chillies

We’ve added step by step videos to make it more useful to you all👇

Serve it with steamed rice or you can dry up all the sauce and have it “just like that”.

Share this recipe and don’t forget to comment in the comment box below

Your comments always encourages us.

Tips:

I’ve used black mustard seeds but you can use yellow mustard seed also.

Grind your mustard seeds unless you see a fine powder then only add water

If you make a husky paste then it is not good for your digestion

Aloo palak( dry spinach curry with potatoes)

It is one of my favorite dish. It is such a dish in which you can add or skip some ingredients according to your taste. Like I made a no onion, no garlic dish but you can add onion and garlic, even you can add prawns into it.

It just takes less than 30 minutes to make.

We all know spinach is a good source of vitamin C,Vitamin K, folic acid, iron and calcium but many kids say a no no and loose their appetite when they see spinach on their plate but I’ll guarantee you that once they taste this dish they will ask you to make it almost every day……. so it will be a win win situation for both mommy and kid.

Type: Curry

Time: 25-30 minutes (including preparation time)

Serve: 4

Ingredients:

500 gm spinach leaves chopped
3 medium sized par boiled potatoes diced
1 small tomato chopped
1 tsp whole cumin
1 tsp chilli flakes
1 1/2 tbs ginger paste
1 tsp turmeric
1 tbs coriander powder
1 tsp cumin powder
Salt to taste
2-3 green chillies
2 tbs mustard oil( you can use any oil)
1 tbs Ghee (clarified butter)

Procedure:

Add the mustard oil in a pan
Add the chilli flakes,whole cumin,ginger paste to the oil and mix it well
You can hear that splattering sound
Now add the tomatoes and stir well
Add the potatoes
Now make a spice mix by adding water to the spice powders
Add the spice mix to the potatoes and mix well
Now add some warm water to the potatoes and cover it and cook it for 5 minutes
Now add the chopped spinach to it
Mix well and cover and cook for 10 minutes
In this time you can see water is coming out of the spinach but don’t worry it will dry out
Add the green chillies
After more 10 minutes you can see a dry spinach and potato curry
It is the time to drizzle the clarified butter to it.

We’ve added a step by step video to make it easier for you👇

Enjoy this recipe with steamed rice or nun or simple flat breads.

Share this recipe and don’t forget to comment me in the comment box below.

Your comment always encourages us.

Dry Cabbage curry with prawns and peas

This is a regular vegetable dish cooked in almost every Bengali family.It is a no garlic no onion dish yet it is so flavourful.It is a dry cabbage dish and flavored with simple cumin and coriander.You can make it simply with tomato or potato or you can make it a bit more tempting by adding prawns and peas.

Type: dry curry

Cooking time: 30-35 minutes

Serve:8 6

Let’s see the recipe below👇

Ingredients:

2lb chopped cabbage
1 tbs ginger paste
1 tbs sugar
Salt to taste
2 tbs spice mix (2 tbs cumin powder +1 tbs coriander powder)
1 tbs whole spice ( crushed – 1 cinnamon, 3 green cardamom, 2 cloves)
1 large tomato chopped
2 medium sized potato diced
1 cup deveined prawns
1 cup blanched peas
1 tbs turmeric powder
White oil for cooking
1 tbs whole cumin
3-4 green chillies

Procedure:

In a pan heat 3 tbs white oil
Fry the potatoes
Add whole cumin
Now add the whole spice crushed
Add the ginger paste
Add the tomato chopped
Add the salt and sugar
Now add the spice mix and stir until oil separates
Now add the prawns and the green chillies
Take out the prawn
Now add the cabbage
Add turmeric
Now fry them well and cover and cook
In between remove the lid and you can see some water has come out from the cabbage
Now add the fried potatoes
Stirl well and again cover
After repeating this process for 2-3 times you will see that now no water is coming out from the cabbage
Now add the prawns and the peas

We’ve made a step by step video to make it more useful to you all👇

Enjoy this recipe with steamed rice or tortillas.

Share this recipe and comment me in the comment box below.

Your comments always encourage us.

Tips

Chop the cabbage and pour hot water over it.

Keep it for 5 minutes

Now wash with cold water for a great tasting cabbage

Don’t over cook your prawns or it will become chewy, so I added them before and then kept them aside

Later I added them to the dry cabbage curry

Jeera chicken curry(cumin chicken)

Chicken curry is a one of the traditional dish of Indian sub continent served with rice, chapati, paratha. There are different flavours of chicken curry-butter chicken, chettinad,kadai and not to forget about the famous Dhania chicken ( coriander chicken) and many more.We always try to explore different flavours of chicken curry like Jeera Chicken( cumin chicken).

One day I was bit busy taking care of some household works and kids and didn’t got time to cook. To be helpful my husband took care of cooking department that day. He said he was going to cook chicken curry and rice for lunch.

To utter surprise when I first took a spoonful of rice and chicken curry I was blown away with a beautiful flavor of cumin coming out of the chicken.

After having that curry I couldn’t stop myself from sharing this tasty recipe with all my readers.

Type: Curry

Cooking time: 35-40 minutes

Serve: 6

Ingredients:

2 1/2 lb curry cut chicken
3 tbs yoghurt
2 whole red chillies
1+1 tbs turmeric powder
1+1 tbs red chilli powder
3 medium sized potatoes diced
2 tbs whole cumin
2 1/2 tbs cumin powder
1 1/2 tbs coriander powder
1 large onion chopped
2+2 tbs ginger and garlic paste
Salt to taste
2 tbs green chilli paste
1/2 cup thick coconut milk
1 large tomato roughly chopped
4tbs mustard oil

Procedure:

In a bowl marinate the chicken with yoghurt, 1 tbs turmeric, 1 tbs red chilli powder, 2 tbs ginger garlic paste
Rest it for 2 hours
In a pan add the mustard oil
Add the whole cumin
Fry the potatoes and keep aside
Add the onion and fry them well
Fry well and add the remaining ginger garlic paste to it
Add the chopped tomatoes and the remaining spices and cook them until the oil is separated
Now add the marinated chicken to it
Cover it and cook for 10 minutes at aemi high flame
Now stir it and again cover it and simmer for more 10 minutes
Now add the potatoes and the coconut milk
Cover it and simmer for more 15 minutes or until the chicken and potatoes r cooked

We’ve added step by step clips to make it more helpful to you all👇

Serve it hot with flat bread and steamed rice.

Share this recipe and comment me in the box below.

Your comments always encourage us😊

Dhokar dalna/Spiced lentil cake curry

This is a authentic Bengali dish. Even though it is a no onion, no garlic dish the delicacy is rich in flavour and taste.I always try different type of curries with different vegetables but preparing this with yellow split pea lentil/ chana dal is one of the best one.

Type: curry

Time: 35-40 minutes

Serve: 4

Ingredients:

1 1/2 cup chana dal or yellow split pea lentil soaked overnight
1 inch ginger(whole) +1 1/2 inch ginger( paste)
2 whole green chillies+3 whole green chillies slit
1 tsp onion seed( kalo jeere)
1 tsp fennel seed( mouri)
1 tsp whole cumin( gota jeere)
For spice paste (1 tbs cumin powder, 1tbs coriander powder, 1 tbs red chilli powder, 1/2 tsp turmeric powder,3 tbs water)
1 large tomato roughly chopped
1 tbs whole spice crushed (1/2 cinnamon stick,3 green cardamom, 2 cloves)
1 1/2 cup hot water for the curry
2 medium sized potatoes quarter sized diced
Salt to taste

Procedure:

In a grinder make a coarse paste of the lentil,1 inch ginger,2 whole green
In a frying pan add 2 tbs mustard oil onion seeds and fennel seed and allow it to splatter
Add the lentil paste
Fry it in a texture that will be moist to touch
Now spread it in a plate allow it to dry
Cut them with a oiled knife into diamond shape cakes( any shape of your choice)
Now again add some oil and fry the lentil cakes
Keep them aside
In that oil fry the potatoes with some salt and turmeric powder
Keep them aside
Now add some whole cumin and the ginger and the chillies
When aroma comes add the ginger paste
And after some Frying add the tomatoes and spice paste
Cook until oil separates
Add some hot water to make the curry
Now add the fried potatoes and bring it to boil
Simmer the curry until the potatoes soften
Now add the lentil cakes because if you add it before then it might break
Add the whole spice and cover it again allow to simmer for 10 minutes

Your Spiced lentil curry or Dhokar dalna is now ready

Enjoy this curry with some steamed rice.

Please share this recipe and looking for comments.

Your comments always encourage us😊😊😊