MUSTARD EGG OR DIM SORSHE

You are getting  bored  with your regular egg curry ...then you can try this yuumy and easy recipe  of egg...Dim Sorshe or Mustard Egg. .it can be made by using  simple ingredients available at home all the time. 

Preparation Time -15 minutes 

Cooking Time -5 minutes 

Servings - 2 

INGREDIENTS 

Boiled Egg-4(cut into halves)

Black Mustard(Rai or Sorshe) -2tsp

Yogurt -1tbsp(beaten)

Green Chilli Paste-1tsp

Green chillies -2 cut into slits  

Oil -2tbsp (Preferably  mustard oil)

Water-1/4cup

Coriander Leaves -1/4 cup (chopped )

METHOD 

Put mustard  in a blender (without water)..blend it on low speed  for 3-4 seconds...open the lid of the blender..ass 1/4 cup water..and blend it again for 3-4 seconds

Take a pan..heat oil...add eggs pieces. .fry until light brown. .. take out from the pan and keep aside

In the meanwhile  mix mustard  paste with beaten Yougurt. ..add this into the remaining oil. .add green chilli paste,salt and turmeric  powder. ..mix well and cook for 2 minutes....when the gravy will start boiling ..simmer  the gas .add fried egg pieces. .mix and cook for another 2 minutes.

Switch off the heat. ..add chopped coriander leaves. ..slited  green chillies. 

If you using  mustard oil. .pour 1/4tsp oli from top.

your  Mustard Egg or Dim Sorshe is ready.

DUKBUNGLOW CHICKEN (BENGAL SPECIAL CHICKEN CURRY )

Dakbunglow was rest house where travellers used to take rest while on journey in colonial times. ..at that time the care taker had their own Poultry, Goat at dakbunglow for easy supplies of milk and egg.The khansama or special cook of British Officers used to cook this dish with easily available meat, potatoes ,freshly ground spices and eggs to happy their British lord during their stop at Dukbunglow for rest....

I can still remember my two days stay in a dakbunglow of  a Tea  Garden of North Bengal with my parents and sister ..... I will never forget the taste of full bowl of chicken with potato and egg served with hot steamed rice and salad....

Yields-4
Cooking Time-20 minutes
Preparation Time-10 minutes

INGREDIENTS:
Chicken-1kg (cut into pieces)

Onions -2(Grind to makeca fine paste)

Ginger paste -2tbsp

Garlic paste - 3tbsp

Green chilli paste -1tsp 

Coriander powder - 1tsp

Red chilly powder -according to your taste

Turmeric powder -1tsp

Salt to taste

Garam masala- 4cloves, 3 green cardamom, 1 " Chinamon Stick, Mace-1pinch,Nutmeg -1/2tsp...roast on tawa and grind to make a fine powder

Yougurt -1 / 2 cup (beaten)

Bat leaf-1

Mustard oil (preferably)-1//2 cup

Ghee or clarified butter -3tsp

Boiled egg-4

Potatoes-2(cut into halves)


METHOD 

Now marinate the chicken with salt, turmeric ,red chili powder,   ginger and garlic paste, green chilli paste,  coriander powder ,1/2 tsp garam masala powder  and little oil and keep aside for 1 hour.

Mix boiled eggs and potatoes  with little salt and turmeric.

Now Heat oil in a large pan and fry the eggs and potatoes and keep them on a paper 


After 1  hour, heat oil and 1tsp ghee  in a pan..Now add bay leaf..

Now  add  onion paste into the pan and  fry till light brown. Now add the marinated chicken pieces ..cook until oil gets separated ...stirring continuously. 

Add salt and beaten yogurt. .cook for 2 minutes  on low flame. .stirring continuously. 

Now  add 1/2  cup water and fried potatoes ..mix well..and cover the pan.. . simmer the gas. Cook on  medium flame  until  chicken and potatoes are cooked . After that open the lid and add the fried eggs,remaining  ghee and roasted garam masala powder. ..cover the pan again and cook for another 5 minutes. Switch off the heat. 

Now pour the Dak Bunglow Chicken Curry in a large serving bowl  and serve with steamed rice or polao or any Indian bread..but it taste good with hot steamed rice. 

BENGALI STYLE MUTTON CURRY

        

 Among  the famous  Bengali dishes, there is one dish that never fails to impress anyone,that is Spicy Mutton Curry aka Mangsher Jhol.

 It is always a happy moment to sit with  family and enjoy a delicious lunch on a lazy Sunday afternoon with mutton kosha and hot steamed rice,today I am sharing the recipe of this  dish straight from  my  kitchen.
                               

Preparation Time -25 minutes
Marination Time -overnight
Cooking Time -45 minutes to 1.5 hrs

INGREDIENTS

500 gm goat meat (you can also use lamb meat)

2 onions (chopped )

3 tablespoons   garlic paste

2tablespoons ginger paste

2 teaspoonsdry  red chilli paste

1 teaspoon turmeric powder

teaspoon Coriander powder

 salt to taste

1 tomatoe(chopped)

2 tablespoon curd

1 tablespoons red chili powder

2 potatoes (cut into halves)

2 teaspoon garam masala(dry roast  1 chinamon stick, 4 green cardamom, 5 cloves and then grind to make a fine powder )

1/4 cup  mustard oil or cooking oil (preferrably mustard oil)

1 tablespoon ghee or clarified butter

1 whole garlic(wash and remove the outer skin)(  optional)


FOR TEMPERING

2 bay leaves
3 whole cardamoms
 3 cloves
½ inch long cinnamon stick
1 tsp of sugar

METHOD


Beat the Yogurt and add 1 tablespoon ginger, 1 tablespoon  garlic  and 1 teaspoon  red chilli paste,mix well and rub  it to the mutton,add 1/2tsp turmeric powder and salt and  mix it well,keep it overnight or minimum 2 hours in the fridge.


Heat oil in a deep and heavy bottom pan

Add potatoes,shallow fry,keep them aside


Temper  the oil with cinnamon stick, bay leaves, cloves, and cardamom. Also add sugar to it. The sugar gives a nice red colour to the gravy.


Add chopped onions , fry until light brown

Add remaining ginger, garlic and red chilli paste, fry until the raw smell of masala paste goes away

Cook until oil gets separated,stir continously

Add chopped  tomatoe,mix and cook for some time

Now add the marinated mutton and mix well,add whole garlic

Add  coriander,  red chilli powder and remaining turmeric Powder and stir,add salt

Stir to mix everything together and cook on low flame.

Cover and let it cook for sometime and then stir so that it does not burn.

Keep doing this process for 20-25 minutes till the mutton is soft and all the water is released.

In between, uncover and check for burning at the bottom, if required sprinkle some water.

You can transfer this to a pressure cooker,add 1 cup warm water. Close the lid and let it whistle for 7 to 8 (or if you want you can give more whistle) ,do this  under medium  flame


Turn off the stove. Wait till all the pressure is released. Open the cover ,add the fried potatoes and stir it from bottom. Cover the cooker with lid and allow for 1 more whistle under low flame,wait  till all the pressure  is released,then open the cover,add garam masala powder and ghee,cover and cook for 2 minutes

if you want you can cook this without  using pressure cooker,in that case add 2 cups water (in mutton kosha,gravy should not be very watery)) and cover with lid  and cook on low flame for at least an hour  till the mutton becomes soft.Once mutton is soft,open the cover and add ghee and garam masala,cover and cook for 2 minutes.

Serve  Mutton Kosha with hot steamed rice or luchi( BengaliStyle Poori ) but me and my family members  love to have Mutton Kosha  or Bengali Style Mutton Curry  with hot steamed rice.

Want to know more mutton recipes,please click Here

Steamed Fish or Bhapa Mach

                                                                   

    Steamed Fish....Bhapa Mach

It is said that Ilish or Hilsa is the queen of  fish in Bengal...we make different tasty recipe with Ilish. ..among them Steamed Hilsa or Ilish Bhapa....this time i bought 1.5 kgs Bhetki ....thought of making Steamed Bhetki  or Bhetki Bhapa  .Bhetki is called Barramundi in english....If you dont have Bhetki or Hilsa...you can make this dish with any fish...like Basa....


                                                              

  
Preparation Time -10 minutes
Cooking Time  (very on different  mode of cooking )
Servings -2


INGREDIENTS:

• Bhetki Fish(Barramundi ) 4 medium pieces
• Turmeric powder1/2sp
• Salt to taste
• Oil-3tbsp(Mustard Oil  Preferably )
• Green chilli paste-1tsp
• Green chillies-4cut into slits
• Beaten curd -1tbsp
• Mustard paste-2tbsp(Soak 1tsp yellow and 2tsp black mustard in water for 30 minutes. ..then grind adding with required water to make s fine paste...u can add little bit salt...adding salt prevent thr bitterness of mixture)
• Cashew paste - soak 5 to 6 cashews in water for 15 minutes ..then grind)
• Finely grated coconut -2tbsp
• water...as requirement of gravy

METHOD

• Wash fish pieces and marinate with  a pinch of salt  and turmeric powder for 5 minutes
• Heat oil  in a pan. ..and shallow fry the fish pieces ...keep aside
• Take a big bowl....you can keep all the fish pieces in s single layer
• Add all the masala paste and powder ..grated coconut...salt...beaten curd...oil...green chillies. And mix them properly. ..add fish pieces ... mix the fish pieces with this mssala...and keep aside for 30 minutes...

Gas Stove Method...

• Take a small steel tiffin box...place the marinated  fish in it...spread remaining  paste on fish..cover with lid.
• Pour mustard oil on top
•  Take a pressure cooker...place  ring in the  pressure  cooker 
• Pour 3 cups of water into the cooker and place the pan with the fish on the ring.
• Cover with lid and steam the fish for eight to ten minutes (do not put weight)
• Serve hot with steamed rice. 

Microwave  Method

• Take a microwave safe  bowl with lid...add 1tsp mustard oil...and microwave  on medium powder  for 30 seconds...take it out
• Put the fish pieces  with  marination masala..mix well
• Add slited green chillies 
• Pour 2tsp mustard oil on top
• Put in the microwave  and cook for 5 minutes...take out the bowl...turn the fish very carefully. ..then again cook for 5 minutes...keep on checking  that gravy  should not get very dry...

Serve hot with steamed rice

Oven Method 

• Take a oven proof pan 
• Add marinated fish pieces  with  marination  masala
• Pour 2tsp mustard oil on top...mix well
• Add slited green chillies 
• Cover the  bowl with Aluminium  foil....and bake on a preheated  oven  at  240 degree C or 350 F  for 25 -30 minutes.
• Serve hot with steamed rice 

                                                

                       
                                                                          

 

CHICKEN STEW(BENGALI STYLE )

 Bengali Style Chicken  Stew  with Raw Pappya  

     

                 

 Preparation Time-1hr
Cooking Time -15 minutes
Servings -2

Chicken -500 gm
1medium carrot - cut in cubes
1potato - cut in cubes
1/4Raw Pappya(cut into  small wedges)(optional )
1 onion - chopped thinly
2 tsp ginger paste 
2 tsp garlic paste
1 medium tomato - chopped
2 bay leaves  
5-6 black pepper powder
2 green chillies
1 tsp turmeric powder
2/3 tsp coriander powder
1/2 tsp garam masala powder
2-3 tbs Yougurt 
1 1/2 - 2 cups water
salt to taste
4-5 vegetable oil 

Method:

Marinate the chicken with yogurt, garam masala, 1/2 tsp turmeric powder,ginger  garlic paste  and salt and set it aside. Marinate it for at least a couple of hours. 

In a cooker....add the oil....add chopped onions...Saute  for 2-3 minute until  light  brown. Add green chillies. ..

 Now add in the vegetables, tomato ....mix them well...Cover and let it cook for 4-5 minutes till the vegetables release the water. Now add in the chicken  add coriander, turmeric,black pepper  and garam masala powder...cook for another 4-5 minute..

Then add the salt, water and cover and cook on medium  heat ....after 1 whistle switch off the gas.....if you cook in big saucepan...cook for another 10-15 minutes till it all combine together. 

                          

Golda Chingri r Malaikari or Bengali Style Prawns cooked in Coconut Milk Gravy

                               

Golda Chingri r Malaikari or Bengali Style Prawns cooked in Coconut Milk Gravy 

Chingri  Maacher Malaikari is a signature dish from West Bengal. Golda Chingri or jumbo prawns are cooked in a creamy sauce made with thick coconut milk. It is prepared in every household since ages.Every house of bengal  has its own recipe  with slight variations.    It is enjoyed best with warm white rice. 
Preparation Time - 10 minutes
Cooking Time - 20 minutes
Servings - 2

Ingredients

Golda chingri/Jumbo Prawns big size -4,
Cumin seeds - 1 tablespoon
Onion - 1 medium size paste
Ginger garlic paste - 2 tablespoons
Tomatoes - 1 chopped
6-7 cashew paste (soak in water..then grind to make a fine paste )
Coconut milk - 1 cup(fresh or store bought )
Salt & sugar as per taste
Turmeric - 1 teaspoon
Red chili powder - 1 teaspoon
Oil - 4 tbsp (Preferably Mustard oil )
3-4 Green Cardamom pods
1" long Cinnamon stick
Bay leaves 2
Ghee - 1 tablespoon


Clean the prawns very well and wash them & mix the prawns with salt & turmeric for 15 minutes.

Now heat oil in a non-stick pan and lightly fry the prawns  until light brown  and keep aside.

In that remaining oil add whole cumin seeds, bay leaf, cardamom pods, cloves & cinnamon sticks and fry till fragrance comes out from them.

Now add the onion paste and fry till light brown , add ginger & garlic paste and fry with onion. Now add turmeric powder & cumin powder to it and stir fry with 2 tablespoons of water.

When oil start separating from the masala add salt, sugar, cashew paste & tomato and cover the pan to make the tomato soft & pulpy.

When the tomatoes become pulpy star frying again till all the masala becomes dry. Now add fried potato to the masala and fry for couple of minutes and then add the coconut milk & fried prawns to it and cover the pan and cook on low flame for about 15 minutes.

Check if the potatoes are cooked or not. If the potatoes are cooked then off the oven and pour the "Prawn Malaikari" in a large bowl and garnish with ghee & fresh cream.

Serving Tips



                         

PRAWNS MARBEL

PRAWNS MARBEL

 Everybody  is very  much familiar  with the dish"Chicken Marbels"...I had some prawns  in my fridge..so appiled the same recipe with that prawns  and made yuuuuuumy  Prawns  Marbels...It was really  very tasty....

Kolkatta Style Moghlai Paratha. ..