Rawa Pomfret fry

Rawa Pomfret Fries are very simple fish fries and are very popular in many states in India mainly coastal areas.It takes 15 to 20 min to prepare and cook these.You can eat this as snacks or as starters.
Ingredients
Pomfret fish -4
Ginger paste-1/2 spoon
Garlic paste- 1/2 spoon
Onion paste-1 onion
Green chilli paste-5 chillies
Coriander paste-half bunch
Salt to taste
Rawa for coating
White oil for frying
Red chilli powder to taste
Turmeric powder-1/2teaspoon
Lemon juice

Method
1.First clean the fish and make slits.
2.Now make a paste of onion,green chilli,coriander in a mixer.
3.Now marinate the fish with salt,turmeric powder,salt,lemon juice,red chilli powder and the paste.
4.Keep it for 15 min in the fridge.
5.Now coat them with rawa on both sides and shallow fry them in a nonstick pan.Serve hot.

Fish curry with Gujrali fish

https://youtu.be/0LuV0PSp5wY

Nawabi Khwaish on foodfood with Chef Sanjeev Kapoor

https://youtu.be/vzmY8bKjlc4

Chicken curry with potato Video

https://youtu.be/wWMMdUl0InE

Chicken Curry cooked with potatoes.

Chicken curry in potato is cooked in a very simple way when I am in hurry.In this preparation no marination is required yet very tasty.Fresh chopped coriander gives a nice aroma to this chicken curry.
Ingredients
Chicken with bones-1 1/2 kg
Onions coarse paste-8 with green chillies 3
Ginger and garlic paste-3 teaspoons
Curd-3 teaspoons
Cumin powder-1 teaspoon
Garam masala powder-1 teaspoon
Coriander powder-2 teaspoons
Turmeric powder-1 teaspoon
White oil-1 cup(small)
Kashmiri red chilli powder-1 teaspoon
Salt to taste
Whole garam masala
Potatoes 5-cut into half
Crushed garlic-5
Chopped coriander
Method

1)First add oil in a kadai and then add potatoes and salt and fry till golden.Take it out and in the same oil add crushed garlic and whole garam masala.
2)Next add onion and fry till it turns golden.
3)Then add garlic and ginger paste.Saute till the raw smell is gone.Now add the chicken pieces fry till the chicken is saited well with the onion paste.
4)Make a paste of curd,cumin powder,coriander powder,coriander powder,red chilli powder,garam masala powder and salt.Mix it well with spoonfulof water and pour over the chicken pieces in the kadai.Saute till it leaves oil.
5)Now add the fried potatoes and mix it well.Cook for 3 to 4 min and then add warm water to cook the chicken and potatoes.Water should be enough to coat the cover the chicken.Gravy will be thin.Cook till the chicken and potatoes are cooked.
Garnish with chopped coriander.

Mutton keema cooked with chana dal and spinach

This a mutton keema recipe with spinach and chana dal.Spinach gives a green colour and chana dal is very healthy too.This goes very well with naan,roti,parathas.
Ingredients
Mutton keema-250 gm
Chana dal-1/2 cup(washed and soaked for atleast an hour)
Spinach-1/2 bunch(blanced and made a paste with 2 green chillies)
Onions -6 chopped
Ginger garlic paste- 2 teaspoons
Tomato-1 chopped
Turmeric powder-1/2 teaspoon
Red chilli powder-1/2 teaspoon
Cumin powder-2 teaspoon
Garam masala powder-1/2 teaspoon
Salt to taste
Cream for garnish
Mustard / White oil to cook
Whole garam masala

Method
1-Heat 1/4 cup oil in a pan.Once the oil is hot add whole garam masala to the pan to temper.
2-Now add chopped onions and fry till brown.
3-Then add ginger garlic paste and continue to stir till the raw smell is gone.
4-Now add chopped tomatoes and fry till it leaves oil.
5-Add the mutton keema and continue to fry for few min till the keema is fried and then add soaked chana dal and continue to fry.
6-Now add turmeric powder,red chilli powder,garam masala powder,cumin powder and fry well the keema.Add salt and the spinach paste.
7-In medium heat fry the keema and the chana dal with the spinach for few min till it leaves oil.
8-Now in a pressure cooker add 1 cup of water.Heat the water and add the keema mixture and pressure cook till 2 whistles.
9-Once the pressure cooker is cooled a bit you can dry the water if it is runny and then take out in a bowl and add cream and serve hot.

Aloo Dum Gravy

Fried Pomfret inside the banana leaf with spices

Ingredients
Pomfret fishes-6 pieces
Onion chopped-1
5 cloves of garlic chopped
Ginger-1/2 inch chopped
Coconut grated fresh/dry-4 spoon
Paste made of green chillies and salt-3 spoons
Mustard oil for frying and marination
salt to taste
Turmeric powder-1/2 teaspoon
Red chilli powder-1/2teaspoon
Banana leaf.

Method

 Marinate the fishes with turmeric powder ,red chilli powder,salt and mustard oil.

 Now make a paste of onion ,ginger and garlic.

Now put mustard paste,mustard oil and the grated or dry coconut in the onion paste and mix it well.Check the salt.

 Now take one square piece of banana leaf and place the fish and put enough amout of the paste andcone green chilli and wrap the leaf with the help of tooth pick.

 Now heat oil 2 spoons in a pan andcplacecthose wraps and fry the banana leaf in medium heat on both sides and cover and fry .The banana leaf will change its colour and the fish is cooked inside.

Eat with steamed ricecor as a snack.

You can even steam the fish if you want.

Egg pancakes

https://youtu.be/XDomHXAv-PE

Mango chutney

Mango chutni is a must dish in a common bengali home.After meal people love to have some chutney whether it is raw mango,tomato,Amla or any other fruit chutney.
Ingredients
Raw mango 5-cut into small pieces
Sugar-to taste/1 cup
salt-pinch
Whole mustard seeds-few
Whole red chilli-3
White oil-1spoon
Method
1)Boil the mangoes in 3 cups of water with pinch of salt and sugar.Once cooked mangoes are ready.
2)In other pan add 1 spoon of oil.Once the oil is hot add mustard seeds and whole red chillies and oncecit starts to splutter add the cooked mango chutney ,mix it and chutney is ready.Serve this cold after lunch.This can be preserved in fridge for few days.

Tel Begun

Watermelon juice with strawberry lime cubes

So simple drink yet very tasty.Kids love it if presented well.You can even store it in the the fridge for max 2 days.You can make this juice with the left over cut watermelon pieces.Few watermelons are even less sweet so kids avoid to eat those cut pieces.You can make a juice and serve the kids,they will love it.
Ingrediends
 1 Watermelon cut and deseeded.
Sugar-Half to 1 cup depending upon the sweetness of the fruit.
Crushed ice-half cup
Strawberry crush
Lime juice
Method
Put the fruit pieces,sugar,crushes icecin the blended and strain out the juicexof the watermelon with the help of a strainer.Serve with strawberry  lime cubes.
Note:For strawberry lime cubes you have to mix the strawberry and lime juice in quantity 4:1  and pour in the ice cube box and freeze for few hours.You can serve with the watermelon juice.

My Kitchen and My Recipes: Coriander chutney

My Kitchen and My Recipes: Coriander chutney: This is a sweet,tangy,sour,hot coriander chutney.I love this and keep in my fridge to use it as a spread in rotis,breads or can be eat...

Coriander chutney

This is a sweet,tangy,sour,hot coriander chutney.I love this and keep in my fridge to use it as a spread in rotis,breads or can be eaten with kababs,fries etc.Can be stored in the fridge for few days.
Note..you can also add few leaves of mint leaves if you want.
Ingredients
Bunch of coriander
Garlic cloves-4
Green chillies-3
Salt to taste
sugar to taste
Lemon juice -half spoon
Tamarind pulp-1 spoon
Olive oil-few drops
Method
Make a paste with coriander leaves,green chillies,garlic cloves,salt,sugar tamarind pulp,olive oil.The paste shouldnot be runny.Olive oil will give texture and silky smooth paste.

Simple vegetables cooked in a tarka of Paanch phoran

Ingredients
Diced potatoes-4
Small cut cauliflowers-half
Chopped Coriander
Paanch Phoran-1/2teaspoon
Turmeric-1/4 teaspoon
salt and sugar to taste
Red chilli powder-Half teaspoon
Mustard oil/white oil

Method
1)Heat 3 spoons of oil in a kadai and add panch phoron for tempering.
2)Then add potatoes and Cauliflower and salt,pinch of sugar,turmeric,red chilli powder,slit green chillies and fry for few min.
3)Then add enough water to cook those vegetables.Cover and cook till the potatoes and cauliflowers are cooked and the gravy is semi dry.
4)Garnish with chopped coriander leaves.
Note...Serve hot with puri,parathas.
You can also cook the same dish with beans,carrots,diced papaya.

Half Mughlai Paratha

Half Mughlai Paratha

This name my mom gave as she and dad made mughlai parathas during weekends.It was a little elaborate cooking.You need a big tawa for that.On weekedays we demanded her to make mughlai parathas and mom came out with other option which was quick and easy.Good evening snack or morning, breakfast on weekends.My kids love it.Serve it hot with salads.

Ingredients

1. Flour-4 cups
2. White oil-2 spoons
3. Salt to taste
4. Water
5. Eggs-2 beaten
6. Sliced onions-1 big
7. Chopped green chillies-3(optional)
8. White oil/Vanaspati for frying
9. Salads and Sauce for garnish

Method

• Make a semi soft dough with oil ,flour,salt. and water
• Take a small portion of the dough and roll like a paratha.
• Now beat an egg with salt and keep aside.
• Slice onion and chop green chillies.
• Take spoonfull of egg mix and spread on the paratha.Then spread chopped green chillies and sliced onions.Now take one side of the paratha and seal on the otherside like semicircle.
• Now put 2 spoons of oil and fry on both sides.

Serve with salads and sauce.Serve hot.

Maa's Recipe made by me

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Borir Jhol(vegetarian dish)

This is called Borir Jhol in Bengali.Bori is wadi and jhol is curry.This is a very simple dish which is cooked with palak/spinach with few vegetables.In summers this type of preparation is the best one.Very light,cooked in less oil and healthy too.This is Indian version of soup.
Ingredients needed
Spinach leaves/Poi leaves  and stems cut into medium size-1 bunch
Pumpkin-Diced(8 pieces)
Potatoes-Diced(8 pieces)
Brinjal-Diced(8 pieces)
Tomatoes-1 chopped
Mustard oil/white oil-2 spoons
salt and sugar to taste
Paanch phoran-half teaspoon
red chilli powder-half teaspoon
Turmeric powder-1/2 teaspoon
Cumin powder-1/2 teaspoon
whole red chilli-2

Method

1Take oil in a pan and add oil and once the oil is hot add the vadis and fry them.Take out from the pan and keep aside.Then add  panch phoran and red chilli to temper in the same oil.
2 Then add all the diced vegetables,salt,sugar,turmeric powder and saute till the vegetables are little fried.Vegetable pieces should be little big so that it doesnot become mushy.
3Then add the chopped leaves and stems,cumin powder,red chilli powder and stir for few min and add lukewarm water.Add enough water to cook the vegetables and there should be little gravy like soup.
Note..Eat with hot steamed rice or even rotis.

Slow cooked Bhaji

Steamed Bhaji -I just love this Bhaji or slow cooked stir fried vegetables.You can eat in the morning day or night with roti or even with steamed rice.The cooking and preparation time is just 15 to 20 min.A pure veg dish.The bhaji can be little spicy or mild...your choice.The ingredients needed are few and here is the recipe.
The ingredients are-
Pumpkin cut into rectangular pieces
,Beans cut into small pieces,
Potatoes also cut into same way
Make sure the veggies are same in size
Red chilli powder-! teaspoon
Coriander powder-2 teaspoon
Turmeric powder,-1 teaspoon
Whole mustard seeds,Curry leaves,Sugar
,Sliced tomatoes.-half

1-First 3 spoons of oil in the pan(mustard/white).Then add mustard seeds and curry leaves to crackle
2-.Now add potatoes and beans first and stir fore few min
3-Then add pumpkin,salt,turmeric -1teaspoon,red chilli powder to preference and sliced tomatoes.Saute it for few min till the veggies are sealed.
4-Sprinkle little water and cover and cook in low heat till the veggies are cooked and soft
5-.Serve hot.

Palak Spinach Video

Aar mach Curry

Kalongi Potato(onion seeds)

Bengali Mutton Curry

Raviolis with two type of sauces

Ingredient
Flour-350 gm
Eggs-3
Olive oil/butter-as per need
Make the dough all these ingredients,wrap in a foil and keep in the fridge for atleast an hour and then roll with pasta machine or in a rolling pin.
Ingredient for the filling
Chicken keema/small pieces of chicken(breast pieces-100gm
Chopped spinach-2 spoons
Chopped garlic-5 cloves
Salt-to taste
Black pepper powder
Chilli flakes
Grated cheese- 3 spoons
Egg -1
Olive oil- 2 spoons
dry basil
Dry Parsley
Method
1-put olive oil in a pan and add add chopped garlic.
2-Saute for few seconds and now add the chicken pieces,salt,pepper powder,Chopped spinach ,chilli flakes and stir for few min till the chicken is cooked.It takes few min.
3-Take a bowl and add beaten egg,grated cheese,basil,parsley and the cooked chicken.Mix it well and keep in the fridge for 15 min.
4-Now take little filling,place in the middle and give a shape of your choice.
5-Boil water,add salt and half spoon oil and put the raviolis batch by batch at a time.Once it floats to the top,raviolis are done.Place them in a bowl.

Sauce no 1-Lemon butter sauce
1-Put some butter in a pan.Add lemon juice,salt,sugar and chopped parsley.Once it turns like a syrup pour on top of the raviolis.Serve hot.
Sauce no 2-Tomato based sauce
1-Heat some butter in a pan and add chopped garlic and saute.
2-Then add chopped onions(half) and saute for few min and then add tomato puree and keep on stirring.
3-Add chilli flakes,Black pepper powder,salt,sugar,grated cheese,red and yellow bell peppers,wine(half cap).,basil and parsley When the sauce turns thick and creamy pour on the raviolis and serve hot.Garnish with grated cheese.

Steamed Hilsa cooked in mustard and curd paste

 Ingredients

• Hilsa-7 pieces
• Yellow mustard seeds-3 tablespoon
• Black mustard seeds-1 tablespoon
• Curd-2 spoons
• Green chillies-4 
• Salt- to taste
• Mustard oil-For marination
• Turmeric powder-half teaspoon

Method 
 
1-Make a paste of yellow mustard seeds-3 tablespoon,black mustard seeds 1-spoon,curd 2 spoons,green chillies4,salt.
2- Now marinate theHilsa fish with turmeric powder-half spoon,the paste (mustard,curd,chillies,salt)and mustard oil..Put enough oil to coat the fish on both sides.Put some slit chillies.
3-Now in a closed bowl,pour little mustard oil,place the fishes,close the dabba and steam in water .Water should not enter.Lid should be tight.Steam for 15 min and check in between..
4-.You can also use a momo steamer.
Eat hot with steamed rice.

Recipe by Chef Dimple Chakraborty

Winter Chicken Stew

Ingredients

• Chicken with bones/boneless-500
• Chopped Onions-2
• Chopped garlic-2 spoons
• Chopped ginger-1 spoon
• Cumin powder-1 spoon
• Turmeric powder-1 teaspoon
• Winter vegetables-carrots,Red Thai chillies,Shalgam,Potatoes,Bell peppers(cut in dice form)
• salt to taste
• White oil-to cook-3 spoons
• Whole garam masala-Cardamom,Cardamom,Pepper
• Bayleaves-2
• Bell pepper
• Butter-1 teaspoon
• Chopped Coriander for ganish.

Method

1-First put oil in the pan and heat it.Add bayleaves,whole spices and temper it.
2-Now add chopped garlic and chopped ginger.Saute it for few seconds.
3-Now add chopped onions and fry till light golden and the add the small chicken pieces and diced vegetables.Stir it well and add salt.Once it turns its colour and turmeric powder,cumin powder and keep stirring.
4-Once the chicken is fried and leaves oil add the chillies,bell peppers and stir in high flame
5-Now add water enough to cook the chicken and the vegetables.Add 1 teaspoon butter
6-Garnish with chopped coriander.
Serve hot with noddles,steamed rice.

Recipe by Chef Dimple Chakraborty