Chicken curry with coriander

This is a very simple chicken curry with fresh chopped coriander leaves as garnish.Here I prefer chicken with bones.This chicken curry requires no marination.This can be eaten with rice,roti and can be eaten regularly as it is the most simple curry recipe.Here I have used mustard oil but you can cook with white oil or any other oil of your preference.You can make it dry or semi thick gravy.If you want to use potatoes you can use.

Ingredients needed

1 kg of chicken with bones

6 medium size onion paste

Ginger and garlic in equal quantity 3tbsp

Tomato puree 3tbsp

Mustard oil 3 tbsp

Coriander powder 3 tp

Turmeric powder 2tp

Salt to taste

Garam masala powder 1 and half tp

Red chilli powder 2tp

Kashmiri red chilli powder 1 tp

Chopped coriander to garnish

First add 3 tbsp mustard oil and heat it .

Now temper with 10 to 12 peppercorns,5 small cardamoms,2 cinnamon sticks,2 bayleaves.

Now add onion paste made of 6 medium onions and saute it till it leaves oil.

Now add 3 tbsp ginger and garlic paste and saute for few mins till the raw smell of ginger and garlic are gone and it leaves oil from the sides.

Add 3 tbsp of tomato puree and continue to stir further for 3 min.

Now add 2tp red chilli powder,turmeric powder 2tp,coriander powder3 tp,garam masala powder 1 1/2 tp,salt to taste.Saute for few min till it leaves oil.

Now add 1 tp kashmiri red chilli powder for colour.Continue to stir.

Add 1/2 cup beaten curd and add to the sauted spices.Saute it with little water.

Add the washed chicken pieces and coat it well with the spices and saute for few min till it leaves oil from the sides.Check the seasoning.

Now add 1 glass of water and cooked in medium heat till the chicken is cooked well.When oil floats on the top,chicken is done.

Garnish with fresh chopped coriander leaves.

Preparation time 20 min

Cooking time 20 min

Serves 6 people.

Recipe by Dimple Chakraborty

Tel Koi

Tel Koi

Koi Mach which is called Carp in English comes from Japanese word.It is dull grey in colour.This is a river and pond water fish.This is a delicacy of Bengal.Bengalis love Koi Fish curry.It is an expensive fish.Here I have written most famous Koi preparation which I have learned from my mom.

Serves-5

Preparation time-5 min

Cooking time-12 min  

Ingredients

5 Koi Fish marinated with turmeric powder and salt

5 green chillies

KhusKhus(posto)1tp

turmeric powder-1/2 tp

mustard seeds 2 tp

cumin powder-1/2 tp

Panch Phoran-1 tp

Salt to taste

Mustard oil for cooking and frying

Make a Semi thick paste with mustard seeds,salt,green chillies,cumin powder,khuskhus in a mixer.

Fry the fish in 2tbsp mustard oil on both sides till the skin changes its colour.

Now add 1tbsp oil to the leftover oil the kadai and add 1 tp paanch phoran and temper.Now add little water to the mustard  paste and pour on the kadai.Now bring to boil and cook till it leaves oil.

 

Continue to cook till the sides leave oil and then add the fish fishes.Add half cup water to the kadai and add 1tbsp mustard oil and simmer till it leaves oil from the sides and the fish pieces becomes tender.

Gravy is done.garnish with fresh coriander leaves.

Cooking will be done in mustard oil only.

Make cut pieces on the fish pieces so that it doesnot splutter.Be careful while frying.

Add salt to the heated oil to avoid splutter and fry in medium heat.

Recipe inspired by mom

Cooking by Dimple Chakraborty

Photo shoot Dimple Chakraborty

recipe Creator Dimple Chakraborty.

Mooli aloo bhaji Bengali way(Vegetarian dish)

Mooli aloo bhaji Bengali way(Vegetarian dish)

Radish is one of the nutritious root vegetable featured in both raw salads as well as in main recipes.They are one of very low calorie root vegetables.Fresh roots provide 16 calories per gram.They are excellent source of antioxidents,electrolytes,minerals,vitamins and dietary fibre.

Both roots and green leafy part is used for cooking.
Today I am sharing a recipe of bengal.This dish is commonly made in bengali household.Very simple to cook and goes well with dal and rice or even rotis.

1. 

Ingredients

Radish-2

Potatoes-3

Onion seeds/kalogi

Green chillies-4

Turmeric powder-1/2 tp

Cumin powder-1/2 tp

Salt and sugar to taste

Chopped coriander

Vadi-few

ghee and white oil-1+2

Method

1 First cut the radish and potatoes in thin strips.Wash and drain the excess water and Keep.

2 Take a kadai and add ghee and white oil and heat it up.

3 Now fry the vadis first.Take it out from the oil once it turns light golden.

4 Now in the same oil add kalongi,slit green chillies and temper.

5 Now add the radish and potatoes and saute for half a min.

6 Now add turmeric powder,cumin powder,salt and sugar and saute it further for 3 min.

7 Add little water,fried vadi and cover and cook till the vegetables becomes soft.Cook till the water dries.

8 Now take out the lid and fry it for another couple of min.It is ready to be served.

Garnish with chopped coriander.

Note:You can also steam potatoes and radish before and cook.In that case do not add water later while cooking.

Recipe of my Mom cooked by me.