curry – Grilling & Baking

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

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

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

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

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

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

Type- Curry

Preparation time- 10-15 minutes

Cooking time- 25-30 minutes

Ingredients:

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

Procedure:

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

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

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

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

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

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

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

Ingredients:

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

Procedure:

- First step is to curdle the milk: For that in a deep dish pan add 4 cups of full fat whole milk bring it boil and in another bowl add 3 tbs water and 3 tbs vinegar and mix
- Stir the milk for 25-30 seconds
- Now add the vinegar mixture spoon by spoon into the milk and stir
- Don’t put the vinegar mixture all at a time
- Add spoon by spoon and stir
- And you can see the milk is slowly curdling
- Keep on adding the vinegar mixture until the cheese and the water separates
- Now drain it on a cheese cloth (muslin cloth or any clean cloth)
- Wash the cheese with fresh water 2-3 times
- Now in that cloth squeeze the cheese so that all the water comes out
- Hang it for 5-8 minutes and that’s enough
- Take it out on a big flat plate where you can knead it
- Second important step is kneading: our goal will be to see that there is no grainy cheese left after kneading
- Now give shape to the cottage cheese dough,you can shape it into balls or into discs
- In another bowl make a mixture of the spice mix+garam masala+ginger and green chillies mix+ 3 tbs water,mix and keep aside
- Add 3 tbs oil to the pan and shallow fry the cottage cheese discs until evenly golden brown on all sides
- Take them out
- Now fry the potatoes until golden brown and then take them out
- In that oil if you need add 1 tbs oil
- Heat on a medium flame cand add 2 whole red chillies,2 bay leaves and 1 tsp cumin seeds as tempering
- When aroma starts coming add the chopped tomatoes and add salt to taste
- When the tomatoes are softened add the spice mix we made and cook until oil separates
- Now cover and cook for 5 minutes on a medium low flame
- Remove the cover and as the oil has separated now add the fried potatoes and mix
- Mix them and cover and cook for 10 minutes on a medium low flame
- Then as you see oil separates add 1.5 cups of water for the gravy
- Adjust water according to your need
- Again cover and cook for 5-8 minutes on a medium flame
- When our gravy comes to boil add in our fries cottage cheese discs and 1 tbs ghee or clarified butter with 1 green chilli for the flavor
- Adding the green chilli is optional
- Cover and cook for 5-6 minutes on a medium flame and its done

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

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

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

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

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

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

Type- Curry

Preparation time- 20-25 minutes

Cooking time- 35-40 minutes

Ingredients:

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

Procedure:

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

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

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

Sunday and Chicken curry with steamed rice is Bengalis emotion.

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

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

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

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

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

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

Type- Curry

Preparation time- 25-30 minutes

Cooking time- 35-40 minutes

Ingredients:

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

Procedure

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

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

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You can also try 👇👇👇

Sunday special moorgir Jhol/Chicken curry

Mutton Rogan Josh with Rogan Josh masala

Bengali Style Mutton Curry

Chettinad Chicken Curry South Indian Style

Kosha mangsho/ Mutton Curry/ Lamb Curry

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

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

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

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

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

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

Type- Curry

Preparation time- 20-25 minutes

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

Ingredients:

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

Procedure:

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

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

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

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

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

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

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

Ingredients:

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

Procedure:

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

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

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

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

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

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

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

Type- Curry

Preparation time- 12-15 minutes

Cooking time- 20-25 minutes

Ingredients:

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

Procedure:

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

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

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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 👇👇👇

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 😊

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

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

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

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

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

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

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

Ingredients:

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

Procedure:

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

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

Omlette curry is a very popular dish from Indian cuisine.

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

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

So,it is a comfort dish to me also.

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

Type- Curry

Preparing- 12-15 minutes

Cooking time- 25-30 minutes

Ingredients for the omlette:

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

Ingredients for the gravy:

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

Procedure for the omlette:

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

Procedure for the gravy:

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

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

Egg curry

Soya Chunk Curry

Dhokar dalna/Spicy lentil fritters curry

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

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

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

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

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

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

Ingredients for Chettinad Masala:

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

Ingredients for the chicken and gravy:

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

Marinate the chicken:

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

Procedure for making Chettinad Masala:

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

Procedure for Chicken Chettinad:

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

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You can also try 👇👇👇

Sunday special moorgir Jhol/Chicken curry

Mutton Rogan Josh with Rogan Josh masala

Bengali Style Mutton Curry

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

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

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

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

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

Type – Potato Curry

Preparation time- 12-15 minutes

Cooking time- 20-25 minutes

Ingredients:

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

Procedere:

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

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You can also try👇👇👇

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

Hinger kochuri/Asfoetida flavoured deep fried puffed breads

Luchi or Deep fried puffed breads

Kachauri wale aloo ki sabji/ Sweet shop style potato curry

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

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

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

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

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

Ingredients:

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

Procedure:

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

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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

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

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

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

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

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

Type- Curry

Preparation time- 12-15 minutes

Cooking time- 25-30 minutes

Ingredients:

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

Procedure:

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

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

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

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

Procedure:

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

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

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

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

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

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

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

It needs just basic spices and only onion that all.

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

Type- Curry

Preparation time- 10-12 minutes

Cooking time- 35-40 minutes

Ingredients:

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

Procedure:

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

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

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

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

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

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

Type- side dish

Preparation time- 10-15 minutes

Cooking time- 10-15 minutes

Ingredients:

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

Procedure:

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

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

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

Lau Chingri/Shrimp with bottle gourd

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

Sambaar South Indian Style

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.

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 😊😊😊

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.

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.

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 😊