Category: curry

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

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

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

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

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

Type- Curry

Preparation time- 12-15 minutes

Cooking time- 20-25 minutes

Ingredients:

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

Procedure:

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

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

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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

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

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

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

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

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

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

Type- Curry

Preparation time- 15-20 minutes

Cooking time- 30-35 minutes

Ingredients for the cashew and chilli paste:

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

Ingredients for fried onion,ginger and garlic paste:

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

Ingredients for marinating the chicken:

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

Ingredients for the chicken curry:

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

Procedure for marinating the chicken:

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

Procedure for onion,ginger and garlic paste:

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

Procedure for the chicken curry:

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

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

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

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

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

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

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

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

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

Ingredients:

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

Procedure:

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

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

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You may also like 👇👇👇

Sona moong/bhaja mooger daal

Palang moong ki daal

Lau die tetor daal

Alu bhorta/ Indian Style mashed potato

Microwave steamed rice

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

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

Omlette curry is a very popular dish from Indian cuisine.

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

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

So,it is a comfort dish to me also.

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

Type- Curry

Preparing- 12-15 minutes

Cooking time- 25-30 minutes

Ingredients for the omlette:

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

Ingredients for the gravy:

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

Procedure for the omlette:

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

Procedure for the gravy:

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

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

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

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

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

Egg curry

Soya Chunk Curry

Dhokar dalna/Spicy lentil fritters curry

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

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

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

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

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

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

Ingredients for Chettinad Masala:

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

Ingredients for the chicken and gravy:

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

Marinate the chicken:

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

Procedure for making Chettinad Masala:

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

Procedure for Chicken Chettinad:

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

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

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

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

You can also try 👇👇👇

Sunday special moorgir Jhol/Chicken curry

Mutton Rogan Josh with Rogan Josh masala

Bengali Style Mutton Curry

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

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

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

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

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

Type – Potato Curry

Preparation time- 12-15 minutes

Cooking time- 20-25 minutes

Ingredients:

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

Procedere:

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

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

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

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

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

Hinger kochuri/Asfoetida flavoured deep fried puffed breads

Luchi or Deep fried puffed breads

Kachauri wale aloo ki sabji/ Sweet shop style potato curry

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

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

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

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

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

Ingredients:

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

Procedure:

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

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

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

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

You may also like 👇👇👇

Rui machher tel jhal/Rohu fish curry

Katlar Kalia/ Katla fish curry

Shorshe Illish/ Hilsa fish in mustard sauce

Salmon fish curry with a hint of cumin

Shorshe Bhapa Salmon/ salmon fish steamed with mustard sauce

Tandoori Pomphret

Shrimp do pyaza/ Chingri machher do pyaza

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

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

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

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

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

Type- Curry

Preparation time- 12-15 minutes

Cooking time- 20-25 minutes

Ingredients:

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

Procedure:

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

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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 👇👇👇

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

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

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

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

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

Type- Curry

Preparation time- 12-15 minutes

Cooking time- 25-30 minutes

Ingredients:

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

Procedure:

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

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

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

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

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

Procedure:

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

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

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

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

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

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

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

It needs just basic spices and only onion that all.

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

Type- Curry

Preparation time- 10-12 minutes

Cooking time- 35-40 minutes

Ingredients:

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

Procedure:

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

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

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

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

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

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

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

Type- side dish

Preparation time- 10-15 minutes

Cooking time- 10-15 minutes

Ingredients:

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

Procedure:

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

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

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Don’t forget to like,share and comment.
Like we always say your comments always encourages us 😊
Some of the bottle gourd recipe are👇👇👇

Lau Chingri/Shrimp with bottle gourd

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

Sambaar South Indian Style

Sambaar South Indian Style ||Lentil stew|| Perfect with Dosa, Idli and rice||100% veg

Sambar properly spelled ‘saam’+ ‘baar’ is basically a lentil based vegetable stew. It is very popular in South India and Sri Lankan cuisines.

It a very healthy stew made from many vegetables and the good part is you can add in or remove any vegetable you like.

Like we used bottle gourd,okra (bhindi), eggplant (byangan),carrots (gajar) and tomato. You can keep this menu or can add or remove any vegetable as per your choice,you can add drumsticks (vegetable) here also.

It has unique taste than any other daal,because in this we use a special sambaar masala. The masala is easily available in stores but you can also easily make it at home, we’ve share that recipe also below.

Let’s make sambaar masala+sambaar…in my style 👇👇👇👇

Type- Curry

Preparation time- 15-18 minutes

Cooking time- 30-35 minutes

Ingredients for the sambaar masala:

  • 1 1/2 tsp coriander seeds
  • 1 tsp peppercorns
  • 1 1/2 tsp fenugreek seeds (methi)
  • 10-12 whole red chillies
  • 1 1/2 tsp mustard seeds
  • 4-5 curry leaves
  • 2 tbs Bengal gram (Chana daal)
  • 2 tbs split peas (arhaar or toor daal)
  • 2 tbs pigeon peas (urad or biuli daal)
  • 1 tsp asfoetida/hing
  • 1 tbs paprika (kashmiri lal mirch)

Ingredients for the sambaar:

  • For tempering: 1 tsp cumin seeds,1 tsp mustard seeds,1/2 tsp pigeon peas (biulir daal or urad daal),1/2 tsp split peas (toor or arhaar daal),4-5 curry leaves
  • 3/4 th cup Toor or Arhaar daal/Spilt peas
  • 2 cups of water for boiling the daal
  • 2 cups of water for the thickness you need for the sambaar
  • 1/2 cup sliced onions
  • 3-4 chopped okra/ladies fingers/bhindi
  • 1/2 cup chopped aubergine/eggplants/byangan/begun
  • 1 carrot diced
  • 1/2 cup diced bottle gourd/Lau/lauki
  • 1 large tomato or 2 medium tomatoes chopped
  • Salt to taste
  • 3 tbs tamarind pulp
  • 1 tsp paprika (kashmiri lal mirch)
  • 3 tbs of the sambaar masala we made

Procedure for the sambaar masala:

  • Roast all the whole spices except for he mustard seeds and the curry leaves
  • Then grind it after cooling
  • Now add the curry leaves and grind again
  • At this point dry roast the mustard seeds
  • Allow it to cool & then grind it
  • Add the paprika and the asfoetida/hing and mix it
  • Your sambaar masala is ready to use
  • You can even store it for months
  • All the measurements of the ingredients are given above in the ingredients for sambaar masala section 👆👆👆

Procedure for the sambaar:

  • In a pan add 3 tbs mustard oil,2-3 whole red chillies,1 tsp mustard seeds,1 tsp cumin seeds,1/2 tsp pigeon peas (biulir daal or urad daal),1/2 tsp Bengal gram (Chana Daal) and fry
  • Add 4-5 curry leaves
  • Add 1/2 cup sliced onions and fry till translucent on a medium flame
  • Add 4-5 chopped okra/ladies finger/bhindi
  • Add 1/2 cup chopped eggplant/byangan/begun and fry
  • Add 1 carrot diced
  • 1/2 cup sliced bottle gourd/lauki/lau
  • Now keep on cooking them until they are a bit soft
  • Lastly and finally add the chopped tomatoes (don’t add tomatoes before adding any other vegetables in this recipe)
  • Add salt to taste
  • Fry on a medium flame until everything is soft
  • Add 1 tsp paprika and mix
  • Now add 3 tbs tamarind pulp and mix
  • Cook for more 5-6 minutes on a medium flame and then add the boiled daal and mix
  • Add 2 cups of water for the daal soup (water is upto you,how thick or runny you want your daal)
  • Add 1 tsp turmeric powder and then bring it to boil
  • Add 2-3 green chillies
  • Cook for more 8-10 minutes on a medium flame and its done
  • Enjoy with Dosa, Idli and rice

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

Hope you like our recipes.

Don’t forget to like, share and comment.

Like we always say your comments always encourages us 😊

You can try 👇👇👇

Masala Dosa

Microwave Steamed Rice

Bengali Style Lau die tetor daal/karela aur lauki ki daal/Bitter gourd and bottle gourd lentil soup|| Healthy and tasty||Great with steamed rice (saada bhaat) on hot summer days

‘Tetor daal’ means teto means bitter and daal means lentil soup. It is a very popular dish of Bengali Cuisine.

It is a very healthy and light dish which includes both bitter gourd (karela or uchhe) and bottle gourd (lau/lauki) in your menu. It is generally made on summer. It gives a beautiful aroma of panchphoron with ginger.

You need a plate of steamed rice,with bowl of this daal accompanied by eggplant or potato fry that’s all,if you want you can squeeze few drops of lime…..but we’ll suggest you to enjoy the hint bitterness from the bitter gourd.

Let’s make Bengali Style lau due tetor daal/bitter gourd and bottle gourd lentil soup…..in my style 👇👇 👇

Type- Lentils,Curry

Preparation time- 10-15 minutes

Cooking time- 25-30 minutes

Ingredients:

  • 3/4 th cup Arhaar daal/Spilt peas
  • 2 cups of water for boiling the daal
  • 2 cups of water for the soup
  • 1 bitter gourd sliced (karela or you can use 2-3 uchhe)
  • 150 gm bottle gourd diced (Lau/lauki)
  • Salt to taste
  • 1/4 tsp sugar
  • 1 tsp turmeric powder
  • 2-3 whole red chillies
  • 2-3 green chillies
  • 1 tsp panchphoron (1/4 tsp of mustard seeds,1/4 tsp fenugreek seeds or methi dana,1/4 tsp fennel seeds,1/4 tsp onion seeds or kalaunji or kalo jeere,1/4 th tsp radhuni or ajmod or wild celery seeds)

Procedure:

  • First boil 3/4 th cup daal,with2 cups of water
  • Either you can boil in saucepan or you can pressure cook it with 2-3 whistles
  • Allow the steam to escape naturally
  • Now in a pan add 3 tbs mustard oil
  • Fry the sliced bitter gourd (karela) until brown and keep aside
  • Add the panchphoron and whole red chillies
  • Allow aroma to come and add the bottle gourd (Lau/lauki)
  • Fry and add 1 tsp turmeric powder and salt to taste
  • Fry for 3-5 minutes on a medium flame and then add the boiled lentils (daal)
  • Mix it and add 2 cups of water for the soup (add water as per you need the thickness)
  • Bring it to boil and add 2-3 green chillies
  • Cover and cook for 15 minutes on a medium flame
  • When the Lau/lauki is soft add the fried bitter gourd (karela or uchhe)
  • Again cook for 5-10 minutes on a medium flame and its done
  • Give a standing time of 5 minutes
  • And serve with steamed rice (saada bhaat)

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

Hope you like our recipes 😊

Don’t forget to like, share and comment.

Like we always say your comments always encourages us

You can also try 👇👇👇

Sona moong daal/yellow moong beans soup

Microwave Steamed Rice

Narkel die chholar dal/Chana dal/Split peas soup with coconut

Palang moong ki daal/Spinach lentil soup

Khatti meethi daal/Sweet’n’Sour lentil soup

Daal fry/Tempered lentil soup

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)

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

Sunday Special Moorgir Jhol/ Simple Chicken Curry||Ultimate Comfort food||Goes best with steamed rice (Sada Bhaat),roti or naan

Sunday Special Moorgir Jhol/Simple 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”.

Let’s make Sunday Special Moorgir Jhol/Simple Chicken Curry…in my style👇👇👇

Type- Curry
Preparation time- 15-20 minutes

Cooking time- 45-50 minutes

Ingredients:

  • 2 lbs chicken with/without bone
  • 3 potato diced in halves
  • For tempering- 2 bay leaves,2-3 whole red chillies,2-3 cardamom pods crushed,2-3 cloves crushed,1/2 inch cinnamon stick crushed
  • For marination- 2 tbs ginger garlic paste,1 tbs salt,1 tbs paprika (kashmiri lal mirch),1 tsp turmeric powder,3 tbs mustard oil
  • 1 cup chopped onions
  • 2 tbs red chilli paste (finely grind 4-5 red chillies with 3 tbs water)
  • 2 tbs coriander seeds paste (2 tbs coriander seeds finely grind with 4 tbs water)
  • 1.5 tsp turmeric powder
  • 4 tbs mustard oil
  • 1 large tomato chopped
  • 3-4 green chillies
  • 1.5 cups of water for the gravy

Procedure:

  • In a bowl add the chicken pieces
  • Add 3 tbs mustard oil,1 tbs paprika/ kashmiri lal mirch,1 tsp turmeric powder,1 tbs salt,2 tbs ginger garlic paste and message, marinate the chicken
  • You can keep this marinated chicken overnight also or you can marinate 30-35 minutes before cooking
  • In a pan add 4 tbs mustard oil
  • Heat it and add the tempering from the 👆 ingredients section
  • When aroma comes add 1 cup chopped onions and cook till translucent and leaves it raw smell
  • Now add 2 tbs ginger garlic paste and cook till oil separates
  • Add 1.5 turmeric powder and cook for 3-5 minutes
  • Add 1 tomato chopped and cook till soft
  • Now add 2 tbs red chilli paste and cook
  • Add 2 tbs coriander paste and mix
  • Cover and cook for 10 minutes on a medium flame or until oil separates
  • Now add the chicken pieces with the marinade and mix
  • Add salt to taste and mix on a medium flame
  • Add 1.5 cups of water for the gravy
  • Add the diced potatoes
  • Add 2-3 green chillies and now cover and cook for 20-25 minutes on a medium low-medium flame
  • You check on the chicken and the potatoes….it should be done
  • If not cook for more 3-5 minutes
  • Turn off your heat and give it a standing time of 5 minutes and its done
  • Enjoy your Sunday Special Moorgir Jhol/simple chicken curry with steamed rice

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

Hope you like our recipes 😊

Don’t forget to like, share and comment.

Like we always say your comments always encourages us 😊

You can also try 👇👇👇

Mutton Rogan Josh

Bengali Style Mangsher Jhol/Mutton Curry

Sona moong daal/Bhaja moong daal/Simple lentil soup or curry||Quick and easy Bengali Style daal||No onion no garlic||healthy and tasty

Bhaja moong daal or Sona moong daal is a very popular and common Bengali dish.

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 make Sona moong daal/bhaja moong daal/Simple moong beans soup 👇👇👇

Type- Curry

Preparation time- 10-15 minutes

Cooking time- 20-25 minutes

Ingredients:

  • 1/2 cup sona moong daal/yellow moong beans or lentils
  • 2 cups of water for boiling
  • 1 cup of water for the diluting the daal/lentils
  • 1/2th cup peas
  • 2-3 green chillies
  • 1 tbs ginger paste
  • 5-6 curry leaves
  • Salt to taste
  • 1 tsp cumin seeds
  • 2-3 whole red chillies
  • 1 tsp turmeric powder
  • 1/2 tsp asfoetida/hing
  • 1 tbs ghee

Procedure:

  • In a pan add the yellow moong beans (moong daal),now dry roast on a medium flame for 5-8 minutes
  • Don’t leave the daal unattended or it might get burnt
  • Now add 2 cups of water for boiling the daal
  • You can boil in the saucepan or you can pressure cook it with 2 whistles
  • Allow the pressure to release by itself
  • In between in a pan add 2 tbs oil
  • Add 2-3 whole red chillies and 1 tsp cumin seeds and fry
  • Now add 5-6 curry leaves and allow it to splatter
  • Add 1/2 tsp asfoetida/hing and add 1 tbs ginger paste and fry till aroma comes
  • For the boiled daal/lentil you can gain use a masher to make it more smooth
  • Add the boiled daal/lentil and mix
  • Add 1 cup of water for diluting the daal/ lentil soup or as you required to make it thick
  • Add salt to taste
  • Add 2-3 green chillies and 1/2 cup peas
  • Bring everything to boil
  • Cook for another 15 minutes on a medium low-medium flame and its done
  • Add 1 tbs ghee and mix
  • Your Bhaja moong daal/Simple moong beans soup is ready

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

You can enjoy this with steamed rice/saada bhaat and with some potato and eggplant fries👇👇👇

Microwave Steamed Rice

Aloo bhaja, begun bhaja/Julienne cut potato fries and eggplant fries

You can also try this other delicacies of daal/lentil soup 👇👇👇

Khatti meethi daal/Sweet ‘n’ sour lentil soup

Daal fry/tempered spicy daal

Palang moong ki daal/Spinach lentil soup

Narkel die chholar dal/Chana daal or split pea lentil curry with dessicated coconut

Hope you like our recipes 😊

Don’t forget to like, share and comment.

Like we always say your comments always encourages us 😊

Shorshe begun/eggplant in mustard sauce/Saarso byangan|| no onion no garlic||goes great with rice (saada bhaat),roti and parathas

‘Shorshe begun’ or eggplant in mustard sauce or Saarso byangan is a very popular dish from Bengali Cuisine.

Shorshe or mustard seeds play a prevalent part in the Bengali cuisine.

Mustard seeds and poppy seeds together can create wonders. Mustard has a strong pungent flavor which is balanced by the poppy seeds.

.Veg dishes have so much variety and crunch…that it’s worth a try. Each vegetable can be used in different ways to create a new recipe everytime.

To prepare this palatable dish you need only few ingredients. And its takes only very less of your effort.

Let’s make Shorshe Begun/Eggplants in mustard sauce…..in my style👇👇👇

Type- Curry

Preparation time– 15-20 minutes

Cooking time- 30-35 minutes

Ingredients:

  • 1 big eggplant weighing around 1 lb or 450-500 gm, cut longitudinal or any way you can cut
  • 1 tbs poppy seeds (Posto/khaskhas)
  • 1 tbs mustard seeds (shorshe/Saarso)
  • 2-3 green chillies+2-3 green chillies (adjust heat accordingly)
  • 1/2 cup beaten yoghurt
  • Salt to taste
  • 1/2 tsp turmeric powder+1/2 tsp salt (for the poppy-mustard seeds paste)
  • 1tsp turmeric powder
  • 1/2 cup water for gravy
  • 1 large tomato chopped
  • 1 tsp cumin seeds
  • 1 tsp mustard seeds
  • 5-6 curry leaves
  • 4 tbs mustard oil for shallow frying

Preparation time:

  • First,let’s make the poppy-mustard seeds paste
  • For that add in a spice grinder add 1 tbs poppy seed,1 tbs mustard seeds,2-3 green chillies and paste
  • Add 1/2 tsp turmeric powder and 1/2 tsp salt and again grind to a fine paste
  • Now add 4 tbs mustard oil
  • Heat it
  • In between coat the eggplants with 1 tsp turmeric powder and 1 tsp salt
  • Fry the eggplants until golden brown on both sides,then keep aside
  • In that oil add 1 tsp mustard seeds,1 tsp cumin seeds and 5-6 curry leaves and fry
  • Now add the poppy mustard seeds paste
  • Mix and add 4 tbs/1/4 th cup water and mix
  • Cover and cook for 10 minutes on a medium low flame
  • You can see at this point oil separates,now add 1/2 cup water for the gravy
  • Mix and when oil separates add the fried eggplants/begun/byangan
  • Cover and cook for 15 minutes on a medium low flame
  • Now with a light hand mix the gravy with the eggplants
  • Allow to cook for more 5 minutes on a medium low flame and its done

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

Hope you like our recipes 😊

Don’t forget to like,share and comment.

Like we always say your comments always encourages us 😊

You can also try some more veg recipe👇👇👇

Punjabi Style Kadhi Pakoda

Palak Paneer/Cottage cheese cooked in pureed spinach

Dhokar Dalna/Spicy lentil fritters curry

Kach kolar kofta/plantain fritter curry

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

Bengali word jhol means soup like curry.One full plate of steamed rice can easily polished off with this dish. The red colored gravy with plump potatoes are the main attraction of the gravy. We believe cooking and tasting is a very special dish and each family has its very own recipe😋😋😋.This recipe is very common in all Bengali families specially on Sundays.We will not write much because it doesn’t need much introduction…so let’s make some Bengali Mangsher Jhol/ Mutton Curry….in my style👇👇👇👇Type- CurryPreparation time- 15-20 minutesCooking time- 60-65minutesIngredients:

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

Procedure:

  • First let’s make all the spice and the pastes we need for the mutton curry

  • Dry spice mix– in bowl mix 1 tsp red chilli powder, 1 tsp salt,1.5-2 tsp paprika,1.5 tsp turmeric powder,mix and keep aside

  • For the ginger,garlic,green chilli paste- In a blender add 2 tsp garlic paste,1 inch ginger sliced,2-4 green chilli add 2 tsp water and make a paste and keep it aside

  • Coriander paste- 2 tsp whole coriander seeds and add 2 tsp water and make fine paste in a spice grinder

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

We’ve added a step by step video of the recipe 👇https://youtu.be/DDU68Se9RJQIt goes best with steamed rice or puffed bread (LUCHI)We’re sharing a Luchi video👇👇👇👇https://youtu.be/f3qCFE8Gpe4Don’t forget to like,share and comment.Like we always say your comments always encourages us 😊😊😊.

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

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

It is a very simple dish and yet so tasty.

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

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

Type- Side dish

Preparation time- 10-15 minutes

Cooking time- 15-20 minutes

Ingredients:

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

Procedure:

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

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

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

Don’t forget to like,share and comment.

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

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

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

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

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

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

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

Type- Curry

Preparation time- 12-15 minutes

Cooking time- 40-45 minutes

Ingredients:

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

Procedure:

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

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

Don’t forget to like, share and comment.

Like we always say your comments always encourages us 😊

You can also try 👇

Kach kolar kofta/plantain fritter curry

Matar Paneer/Cottage cheese and peas curry

Restaurant Style paneer butter masala

Palak Paneer/Cottage cheese cooked in pureed spinach

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

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

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

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

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

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

Type- Curry

Preparation time- 15-20 minutes

Cooking time- 35-40 minutes

Ingredients for the Pakoda/fritter:

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

Ingredients for the kadhi/Gravy:

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

Procedure for the kadhi/Curry:

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

Procedure for pakoda/fritters:

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

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

Don’t forget to like, share and comment.

Like we always say your comments always encourages us😊

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

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

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

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

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

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

Type- Starter,Side dish

Preparation time- 15-20 minutes

Cooking time- 35-40 minutes

Ingredients for the chilli fish:

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

Procedure:

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

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

Hope you like our recipes 😊

Don’t forget to like, share and comment.

Like we always say your comments always encourages us 😊

For chilli garlic sauce:

Homemade chilli garlic sauce

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