Muri Ghonto

Muri Ghonto 

Muri means fish head.Fish head is used to make this preparation along with flavoured Gobindobhog rice which is easily available in West Bengal.This preparation is a delicacy.In this dish mainly Rohu or Katla fish head is used.Kaltla taste much better and the fish head has to be big.The bigger the head is,Tastier the dish is.The dish goes very well with hot steamed rice.This is delicacy from Bengal.You can also use fish pieces though mainly fish head is used.

Ingredient

Rohu Or Katla Fish Head and pieces-Half Kg

Ginger paste -1/2spoon

Garlic paste-1/2 spoon

Gobindobhog/Any flavoured Rice-1/2 cup

Tomato-1 big chopped

Onions sliced-1 big

Potato-1 diced

Coriander leaves chopped-half bunch

Red Chilli powder-1 spoon

Cumin powder-1 spoon

Turmeric powder-1/2 spoon

Whole garam masala-few

Bay leaves-2

Garam Masala powder-half spoon

Slit green Chilli-3

Ghee-2 spoons

Mustard oil-Fro frying the fish head and cooking

 Method

1-Fry the fish head in mustard oil and keep aside.

2-In the same oil fry the potatoes and keep aside.

3-Now put bay leaves and whole garam masala in the same oil and temper it.

4-Now add chopped onions and fry till brown.

5-Now add chopped tomatoes and fry for a min.

6-Add ginger and garlic paste and saute till the raw smell is gone.

7-Now add turmeric powder,chilli powder,cumin powder,salt,pinch of sugar with little water and saute till it leaves oil.

8-Now add ghee ,garam masala powder and soaked rice.Mix it well.

9-Add sufficient water to cook the rice.

10-Add fish head and potatoes,slit chillis and cook covered till the muri ghonto is cooked and semi thick.
11-Garnish with coriander leaves.

Recipe by Chef Dimple

GOBHI KASOORI

GOBHI KASOORI
CAULIFLOWER 1 ,POTATO  2,  ONION 2,GINGER HALF SPOON,GARLIC HALF SPOON GREEN CHILLIS 4,2 TOMATOES,OIL,MUSTARD SEEDS,CORIANDER POWDER,TURMERIC POWDER,YOUGURT,SALT
DEEP FRY THE CAULIFLOWER  AND POTAO SEPETATLY . .IN ANOTHER PAN TAKE 1 SPOON OF OIL AND PUT MUSTARD SEEDS FOR TEMPERING.THEN ADD SLICED ONIONS AND COOK TILL GOLDEN BROWN.NOW ADD GINGER GARLIC PASTE AND THE GREEN CHILLIS AND SAUTE WITH THE ONIONS.AFTER THAT ADD TOMATO PUREE AND SAUTE FOR SOME MORE TIME.ADD CORIANDER POWDER,TURMERIC POWDER AND BEATEN CURD AND COOK ON HIGH FLAME.NOW ADD CAULIFLOWER, AND  POTATO ,SALT AND ROASTED KASOORI METHI POWDER.COOK TILL THE GRAVY IS SEMI THICK AND SERVE HOT WITH ROTI  OR RICE.

BADSHAHI PRAWNS

BADSHAHI PRAWNS
TIGER PRAWNS,CURD,ONION PASTE,GINGER PASTE,GARLIC PASTE,KAJU PASTE,WATERMELON SEEDS (CHARMAGAJ)PASTE,SALT,CREAM,GREEN CHILLI PASTE,TURMERIC POWDER,GARAM MASALA POWDER.
MARINATE THE PRAWNS WITH TURMERIC POWDER,SALT AND SHALLOW FRY THEM FOR FEW SECONDS IN A PAN.KEEP ASIDE.
HEAT SOME MORE OIL IN A PAN AND PUT THE SLICED ONIONS AND AFTER BROWNING ADD GINGER AND GARLIC PASTE.SAUTE FOR ATLEAST 5 MIN AND ADD GARAM MASALA POWDER,BEATEN CURD,TURMERIC POWDER,SALT,KAJU AND WATERMELON PASTE ,RED CHILLI POWDER,GREEN CHILLI POWDER AND LITTLE WATER.FRY THE MASALA AND WHEN IT STARTS TO LEAVE OIL ADD THE FRIED PRAWNS AND THE CREAM.COOK FOR 3 MORE MIN AND SERVE HOT.GARNISH WITH GREEN CHILLIS.
.

CHICKEN PASANDA

CHICKEN PASANDA
500 CHICKEN PIECES,300 gm CURD,TOMATO PUREE,1 SOPOON RED CHILLI POWDER,HALF SPOON CORIANDER POWDER,15GM FLAKED ALMOND,TURMERIC POWDER,CINNAMON POWDER,SALT ,OIL,3 FLAKES GARLIC,ROUGHLY CHOOPED CORIANDER LEAVES.2ONIONS SLICED
HEAT OIL IN A PAN AND FRY THE ONION FOR 10 MIN AND ADD CINNAMON POWDER,TURMERIC POWDER,RED CHILLI POWDER,GARLIC,CORIANDER POWDER,,SALT AND SAUTE FOR 5 MORE MIN.THEN ADD CHICKEN AND COOK ON MEDIUM FLAME FOR 10 MIN.ADD CURD TO THE CHICKEN IN LOW FLAME AND LITTLE WATER IF GRAVY IS THICK.COOK FOR SOME MORE TIME .GARNISH WITH FLAKED ALMONDS AND FRESH CORIANDER LEAVES.SERVE WITH RICE.

KABLI CHANA MASALA WITH RAJMA AND TARKA GREEN DAL

KABLI CHANA 2 CUPS,HALF CUP RAJMA,HALF CUP RAJMA DAL,COOKING SODA,SALT,TOMATO 1,WHITE OIL,RED CHILLI POWDER,RED CHILLI WHOLE,GINGER AND GARLIC PASTE 1 SPOON,CUMIN AND CORAINDER POWDER 2SPOONS,HALF SPOON TURMERIC POWDER,GARAM MASALA POWDER 1 SPOON.SLICED ONION2
SOAK THE DALS TOGETHER OVERNIGHT OR MAX 6 HOURS AND THEN BOIL WITH COOKING SODA AND SALT TILL THE DAL IS SOFT.
IN A PAN ADD OIL AND THE CUMIN SEEDS.AFTER TEMPERING ADD SLICED ONIONS AND SAUTE TILL THE ONIONS ARE SOFT.THEN ADD GINGER AND GARLIC PASTE.AND SAUTE TILL THE MASALAS ARE FRIED.NOW ADD TOMATOES AND FRY FOR 3 MIN .THEN ADD CUMIN POWDER,CORIANDER POWDER,GARAM MASALA POWDER,TURMERIC POWDER,RED CHILLI POWDER,SALT AND FRY ALL THE MASALAS  AND THEN ADD THE COOKED DAL AND MIX WELL AND BOIL IT WITH LITTLE WATER OR STOCK OF THE DAL.YOU CAN GARNISH WITH CORIANDER LEAVES.

RED SAUCE CHICKEN SOUP

RED SAUCE CHICKEN SOUP
CHICKEN 300 GM SHREDDED,1 TOMATO,5 RED CHILLI,SALT,SUGAR,GARLIC 4 CLOVES,OIL,CORIANDER LEAVES FOR GARNISH
BOIL THE CHICKEN PIECES WITH SALT AND KEEP THE STOCK FOR THE SOUP.
MAKE A PASTE OF RED CHILLI,GARLIC AND TOMATO AND SAUTE THE PASTE IN ONE SPOON OF OIL.ADD THE CHICKEN PIECES AND SAUTE FOR 3 MIN AND ADD THE CHICKEN STOCK,SUAGR AND SALT AS PER NEEDED.ONCE THE SOUP STARTS TO BOIL IT IS DONE.GARNISH WITH CHOPPED CORIANDER.

HOY CHOY CHICKEN

HOY CHOY CHICKEN
500 GM CHICKEN KEEMA,2BIG ONION CHOPPED1TBSP GINGER CHOPPED,1 TBSP GARLIC  CHOPPED,GREEN CHILLI CHOPPED,HALF CAPSICUM CHOPPED,DARK SOYA SAUCE,SALT,RED CHILLI POWDER 1 TBSP,SUGAR,WHITE OIL,TERIYAKI SAUCE
IN A PAN PUT CHOPPED ONION AND AFTER SAUTING IT FOR FEW SECONDS IN HIGH FLAME ADD CHOPPED GINGER AND GARLIC CHOPPED AND SAUTE FOR FEW MORE SECONDS ADD CHICKEN KEEMA,SALT,SUGAR,RED CHILLI POWDER AND KEEP FRYING TILL THE KEEMA IS ALMOST READY.ADD LITTLE WATER FOR THE KEEMA TO COOK.AT LAST ADD GREEN CHILLI CHOPPED AND CAPSICUM CHOPPED AND SERVE HOT WITH NOODLES OR PLAIN RICE.

FRIED CAULIFLOWER AND POTATOES

BLANCH THE CAULIFLOWER AND POTATO IN WATER BEFORE FRYING.
PUT 1 TABLESPOON OF OIL IN THE PAN AND PUT WHOLE CUMIN FOR TEMPERING.THEN PUT THE BLANCHED VEGETABLES IN THE PAN,ADD LITTLE SALT,TURMERIC,WHOLE GREEN CHILLIS AND SAUTE IN LOW FLAME TILL THE VEGETABLES ARE SOFT.AT LAST PUT OREGANO BEFORE SERVING.

MUTTON HARIYALI

 MUTTON HARIYALI
500GM MUTTON PIECES,ONION SLICED,1SPOON GINGER,GARLIC PASTE EACH,GARAM MASALA POWDER,WHOLE GARAM MASALA,1 BUNCH CORIANDER LEAVES,GREEN CHILLIS,MINT LEAVES-HALF BUNCH,OIL,SALT,SUGAR,CURD.
BOIL THE MUTTON PIECES WITH PINCH OF SALT.MAKE A PASTE OF CORIANDER LEAVES,MINT LEAVES AND GREEN CHILLIS.
IN WHITE OIL PUT 3 SLICED ONIONS,WHOLE GARAM MASALA,BAY LEAVES AND SAUTE TILL BROWN.THEN ADD GINGER AND GARLIC PASTE AND SAUTE FOR MORE TIME.THEN ADD THE MUTTON PIECES AND FRY FOR SOME TIME.THEN ADD THE GARAM MASALA POWDER,SALT,PINCH OF SUGAR,CURD HALF SPOON AND THE GREEN PASTE(CORIANDER,GREEN CHILLIS,AND MINT)AND FRY IN MEDIUM HEAT TILL THE GRAVY IS THICK AND HAS LEFT OIL FROM SIDES.AT LAST PUT CREAM AND SERVE WITH ROTIS OR NAAN.

FISH SHEEKH KEBABS

FISH SHEEKH KEBABS

FISH SHEEKH KEBABS
PRAWNS,BASA OR BHETKI FISH OR ANY BONELESS FISH,GREEN CHILLIS,MINT,CORIANDER LEAVES,SALT,LEMON JUICE,EGGS,GRAM FLOUR OR SATTU
BLACK PEPPER POWDER,GINGER AND GARLIC PASTE
MAKE PASTE WITH ALL THE INGREDIENTS ABOVE LEAVING EGGS.MIX  1
EGG INTO THIS MIXTURE AND MIX IT WELL.PUT THE MIXTURE IN THE FRIDGE FOR AN HOUR COVERED.GREASE MICRO PROOF DISH AND PREHEAT IT IN
GRILL MODE FOR 3 MIN.COVER THE WOODEN STICKS WITH THIS MIXTURE AND PLACE IT ON THE PLATE AND PUT IT BACK ON THE MICROWAVE OVEN.GRILL IT
FOR 5 MIN AND THEN TURN IT AND PLACE IT FOR ANOTHER 5 MIN AND IT IS DONE.SERVE WITH SPICY CHUTNEY OR SAUCE. 
*NOTE-ALL THE INGREDIENTS USED ABOVE YOU CAN ADD ACCORDING TO YOUR TASTE.ONLY MINT WILL BE LESS THAN CORIANDER LEAVES.

Palak Chicken

Palak Chicken 

Ingredients

1. Chicken with bones-1 kilo
2. Palak Chopped-1 bunch
3. Onion Sliced-5
4. Tomato chopped-1
5. Ginger paste -1 tp
6. Garlic Paste-1 tp
7. Green Chilli paste-2 tp
8. Turmeric powder-1 tbsp
9. Pepper powder-2 tp
10. Coriander powder-2 tbsp
11. Salt to taste
12. White oil to cook-3 tbsp
13. Water to cook

Method

• Marinate the chicken with salt to taste,1 tbsp pepper powder,dash of oil for 30 min.Then eithen pan grill it or grill in OTG or Microwave oven for 7 to 10 min.Take out the grilled chicken and cut into small pieces.
• 
  
• Now in a pan add white oil and heat.Then add sliced onions and fry the onions till it is brown.
• 
  
• Then add Ginger,garlic paste and continue to saute till the raw smell is not there of garlic.This will take sometime.
• 
  
• Now add Chopped tomatoes and continue to saute for another 2 to 3 min.
• 
  
• Now add turmeric powder,Green chilli paste,1 tbsp pepper powder,coriander powder and saute it by adding little water till it leaves oil.
• 
  
• Now add chopped Spinach and sliced grilled chicken ,mix it well and add 1 cup of water and cook till the gravy is semi thick and spinach is cooked.
• 
  
• Serve hot with steamed rice,roti,parathas.

Recipe by Chef Dimple

EGG CHOW

TAKE HALF PACKET OF CHOW AND PUT IT IN BOILING WATER WITH SALT ,OIL AND COOK TILL THE NOODLES BECOME SOFT.
HEAT 2 TBSP OF WHITE OIL IN A PAN AND ADD SLICED ONIONS,GINGER,CARROTS,CAPSICUM AND FRY WITH BLACK PEPPER AND PINCH OF SALT IN HIGH HEAT AND ONCE THE VEG BECOMES SOFT ADD THE COOKED CHOW,VINEGAR,TOMATO SAUCE,GREEN CHILLI SAUCE AND MIX WELL WITH THE CHOW AND AFTER STIR FRYING IT IS DONE.GARNISH WITH SCRAMBLED EGGS FROM TOP.

Tamarind Chicken with Brinjal and Papaya-Non veg

Ingredients.
Cut the chicken into small pieces-1 kg
 Slice brinjal-6 thin slices
Papaya sliced-6 pieces
Grated Onion-5 big
Ginger paste-1tbsp
Garlic-1 tbsp
Tamarind pulp- 3 sp
Salt to taste
White oil
Turmeric powder-1 1/2 spoon
Cumin powder-1 tbsp
Coriander powder-1 tbsp
Red chilli powder-1tbsp
Method
1)Heat oil in the pan and add 1/4 cup white oil.Add the papaya and brinjal fry with little salt and keep aside.In the same oil Add the grated onion and saute till it turns brown.
2)Now add ginger and garlic paste and saute till the raw smell is gone.
3)Add the dry masala like cumin powder,coriander powder,red chilli powder,turmeric powder ,tamarind pulp,and saute the masala well with little water to avoid burning.
4)Once the spices are cooked and starts to leave oil add the chicken pieces and fry the chicken with the spices.Once it leaves oil add the vegetables,water(enough) to cover the chicken pieces and cover and cook till the chicken is done.
Serve hot with steamed rice.

JEERA WALI CAULIFLOWER CURRY

JEERA WALI CAULIFLOWER CURRY
CUT THE CAULIFLOWER INTO SMALL SECTIONS,DICE THE POTATOES.CHOP THE TOMATOES.SLICE ONIONS AND MAKE A PASTE OF GINGER AND GARLIC
HEAT MUSTARD OR WHITE OIL IN A PAN AND CAULIFLOWER AND POTATOES,TURMERIC POWDER,SALT AND FRY TILL THE VEG ARE LIGHT GOLDEN BROWN
REMOVE FROM THE PAN AND KEEP ASIDE.NOW ADD SLICED ONIONS IN THE SAME PAN AND FRY TILL GOLDEN BROWN.THEN ADD GINGER AND GARLIC PASTE
AND SAUTE THE MIXTURE TILL IT TURNS COLOUR.THE ADD TOMATOES AND FRY WITH THE ONIONS,GINGER AND GARLIC PASTE TILL IT LEAVES OIL.THEN
ADD CUMIN POWDER,CORIANDER POWDER,RED CHILLI POWDER,TURMERIC POWDER,SALT AND SUATE THE MASALAS TILL IT LEAVES OIL AND THEN ADD
THE VEGETABLES AND MIX WELL WITH THE MASALAS AND POUR SOME WATER AND COOK TILL THE CAULIFLOWER AND POTATOES ARE DONE.

CHOP ONIONS,LITTLE CABBAGE,LITTLE CHOPPED TOMATOES AND THEN ADD MAYONESE,BLACK PEPPER.MIX IT WELL AND KEEP IN THE FRIDGE.YOU CAN EAT AS SALAD OR FILL BETWEEN ROTIS OR BREAD AND EAT IN BREAKFAST OR EVENING SNACK.

BHENDI BHAJI

CUT LADIESFINGER INTO SMALL PIECES .CUT TOMATOES INTO SMALL PIECES.HEAT OIL IN A PAN AND WHOLE CUMIN SEEDS AND AFTER TEMPERING ADD SLICED ONIONS AND TOMATOES.AFTER FRYING FOR FEW MIN AND ADD THE LADIESFINGER,TURMERIC,RED CHILLI POWDER,SALT FRY IN LOW HEAT TILL THE VEGETABLES ARE SOFT.SERVE WITH ROTIS OR PARATHAS.

PARSHE WITH KALONGI

FRY THE PARSE WITH TURMERIC AND SALT IN MUSTARD OIL.TAKE OUT AND KEEP ASIDE.PUT OIL IN PAN AND ADD KALONGI AND GREEN CHILLIS FOR TEMPERING.THEN ADD SLICED ONIONS IN OIL AND SAUTE TILL BROWN AND THEN ADD SLICED TOMATOES.FRY THE MIXTURE TILL IT LEAVES OIL AND THEN ADD RED CHILLI POWDER,TURMERIC POWDER,SALT AND FRY THE MASALAS  AND THEN ADD LITTLE WATER AND BOIL IT FIRST AND THEN SLOWLY ADD THE FISHES AND COOK FOR MORE MIN AND IT IS DONE.

ECHA BHUNA

ECHA BHUNA

TAKE TIGER PRAWNS ,DEVEIN AND KEEP.PUT SALT,LEMON JUICE,RED CHILLI POWDER AND TURMERIC POWDER AND KEEP ASIDE.HEAT MUSTARD OIL IN A PAN AND PUT FINELY CHOPPED GINGER,GARLIC  AND AFTER SAUTING FOR FEW SECONDS AND THEN PUT CHOPPED ONIONS,AND FRY IT WELL AND GREEN CHILLIS CHOPPED AND SAUTE TILL THE ONION COLOUR CHANGES AND THEN ADD CHOPPED TOMATOES AND SAUTE AGAIN FOR FEW SECONDS AND MARINATED PRAWNS ,CUMIN POWDER,CORIANDER POWDER,TURMERIC POWDER,SALT,RED CHILLI POWDER AND LITTLE WATER AND FRY THE MIXTURE TILL IT LEAVES OIL.AT LAST ADD CHOPPED CORIANDER LEAVES AND MORE CHOPPED GREEN CHILLIS AND REMOVE FROM HEAT AND SERVE HOT WITH RICE.

EGG AUR SOYA KI JUGALBANDI

FIRST STEP IS TO MAKE THE EGG CAKES.ADD FLOUR,SALT,BAKING POWDER,TURMERIC POWDER,CHOPPED GREEN CHILLIS  WITH BEATEN EGGS AND POUR IN THE GREASED OVEN PROOF DISH AND MICROWAVE FOR 6 MIN.CUT INTO PIECES AND KEEP ASIDE.
BOIL THE SOYAS AND KEEP ASIDE.
HEAT WHITE OIL IN A PAN AND ADD WHOLE GARAM MASALA,AND PUT THE CHOPPED ONIONS AND FRY TILL BROWN.ADD ONIONS AND FRY FOR SOME TIME TILL IT LEAVES OIL.NOW ADD GINGER GARLIC PASTE IN LITTLE AMOUNT AND FRY THE MIXTURE.PUT SALT ,TURMERIC,RED CHILLI,CUMIN AND CORIANDER POWDER AND LITTLE WATER AND MIX THE MIXTURE WELL AND FRY IT.NIW ADD THE SOYA NUGGETS AND MIX IT WELL AND FRY FOR 3 MIN AND ADD THE CUBED EGG CAKES AND TOSS IT WELL.POUT WARM WATER AND COOK FOR 5 MIN.THE GRAVY WILL BE MEDIUM THICK.

PRAWN MAZEDAR

DEVEIN  THE TIGER PRAWNS AND MIX CORNFLOUR,MAIDA,RED CHILLI POWDER ,GINGER,GARLIC PASTE,PINCH OF TURMERIC,VINEGAR AND DEEP FRY IN WHITE OIL AND SERVE HOT WITH CHUTNEY.

SIMPLE DAHI FISH

MARINADE THE FISH WITH TURMERIC POWDER,SALT,RED CHILLI POWDER AND E TPSP OF WHEAT AND LEAVE IT ASIDE.HEAT OIL(MUSTARD OIL)IN A PAN AND FRY THE FISH TILL BROWN AND TAKE IT OUT.IN THAT OIL ADD WHOLE CARDAMOM SMALL,CLOVE AND PEPPERCORN,BAYLEAVES AND TEMPER IT THEN ADD TOAMTO PASTE AND SAUTE TILL IT IS BROWN AND ADD TOMATOES AND SAUTE TILL THE MIXTURE LEAVES OIL.THEN ADD BEATEN CURD,TURMERIC POWDER,RED CHILLI POWDER,SLIT GREEN CHILLIS,SALT AND MIX IT WELL .SAUTE FOR SOME TIME AND ADD THE FISH AND LITTLE WARM WATER.AS THE GRAVY STARTS TO LEAVE OIL ,IT'S  DONE.COVER FOR SOME TIME AND SERVE WITH RICE.