Rohu fish Korma gravy

Rui korma/Doi-rui

Ingredients :

6 pieces of Rohu
1/3 rd cup of yogurt ( try not to take the water )
3 heaped tbl spoon of sweet yogurt
Fried onion or bereshta of 2 medium onion
2 green cardamom
1 small cinnamon stick
2 bayleaves
2 tbl spoon of onion paste
1 tea spoon of ginger paste
1/2 ( half) tea spoon garlic
1 tea spoon of coriander powder ( just use the fresh coriander , crush the whole coriander into a powder , don’t dry roast before crushing)
1/2 a tea spoon of turmeric + a little more to rub over the fish pieces
1/2 a tea spoon of chili powder
8/ 10 cracked whole green chili ( broken but not in halves)
Ghee + oil ( or you can cook in oil and just add 2 tbl spoon of ghee at the end)
Salt to taste

Procedure:

1. Fry the onions till golden brown . Don’t make it too dark, other wise the korma will be dark colored . Keep it aside .

2. Rub the fish pieces with little turmeric and salt .

3. Beat the yogurt and sweet yogurt together until smooth . Heat oil and fry the fish a little while . Just for a minute or so . Keep it aside and let them cool . When cool , put them into the beaten yogurt . Carefully rub the yogurt over the pieces .

4. In another pan , heat ghee+ oil , now add the onion paste . Fry for a while . Now add the bereshta/ fried onion , ginger paste and garlic paste . Add little turmeric, chili powder, coriander powder and salt . Add little water and cook very well . That is called “koshano” in Bangla . Now add the fish pieces carefully . Add the beaten yogurt with little water . Turn the heat to low and close the lid . Cook on low flame and add the cracked green chilies 15 minutes later . Keep cooking on low flame until the oil separates , another 10 minutes .

Enjoy with polau or white rice .

Balushahi Recipe

Balushahi Recipe

Ingredients for Balushahi

Refined flour (maida) 1 1/2 cups

Soda bicarbonate 1/4 teaspoon

Ghee 4 tablespoons

Yogurt whisked 6 tablespoons

Sugar 2 cups

Milk 2 tablespoons

Pistachios finely chopped

Method

Step 1

Sift together the flour and soda bicarbonate into a large bowl. Rub four tablespoons of ghee into the flour mixture with your fingertips till it resembles breadcrumbs.

Step 2

Add the beaten yogurt and knead into a soft dough. Cover the dough with a damp cloth and allow it to rest for forty-five minutes.

Step 3

Divide the dough into twelve equal portions and shape into smooth balls. Take care not to overwork the dough. Make a slight dent in the centre of the ball with your thumb. Keep the balls covered.

Step 4

Heat sufficient ghee in a non-stick kadai on medium heat. Gently slide in the prepared dough balls, two to three at a time, and deep-fry on low heat. If necessary, place a non-stick tawa below the kadai so that the ghee does not get too hot.

Step 5

Gradually the balushahi will start floating to the top. Turn gently and fry the other side till golden. The entire process may take around half an hour to forty-five minutes. Remove with a slotted spoon and drain on absorbent paper. Set aside to cool for forty-five minutes, or till they reach room temperature.

Step 6

Cook the sugar with one cup of water in a deep non-stick pan on high heat, stirring occasionally, till the sugar dissolves. Add the milk to the cooking syrup. Collect the scum which rises to the surface with a ladle and discard. Continue to cook till the syrup attains a two-string consistency.

Step 7

Remove the syrup from heat and soak the cooled balushahi in it for two hours.

Step 8

Gently remove the balushahi from the sugar syrup and place on a serving plate. Decorate with the pistachios. Set aside for two to three hours till the sugar syrup forms a thin white coating on the balushahi

KFC Style Popcorn Chicken

KFC style Popcorn chicken recipe:

Ingredients (240 ml cup used):

250 grams chicken (boneless)
2 tbsps. corn flour (or corn starch)
1 egg
1 cup bread crumbs (or panko crumbs)
Salt to taste
¼ tsp. Turmeric (optional)
Oil for deep frying
¾ tsp. ginger garlic paste (or ½ Garlic powder)
¼ tsp. black pepper
½ tsp. onion powder (optional)
½ tsp garam masala (or all spice)
½ to ¾ tsp red chili powder (or paprika or cayenne pepper)

How to make the recipe:

Cut meat to tiny bite sized pieces. Wash it under running water and drain off water completely.

Add paprika/red chili powder, pepper powder, ginger garlic or garlic powder, masala, salt and mix well.
Add the egg and corn flour. Mix everything well.

Pour the bread crumbs. Mix well and set these aside for about 5 minutes. You can also pick up each piece and roll in bread crumbs. Rest for 10 to15 mins for the bread to stick well.

Heat oil on a medium flame. Deep fry evenly till golden. Keep stirring for even frying.

Drain popcorn chicken on a kitchen tissue and serve hot with ketchup

Baigan Bharta in two different style Recipe

Baigan(Brinjal) Bharta in two different style Recipe:

Baigan Bharta Two ways complete Recipe:

Punjabi Baigan Bharta Recipe:

Ingredients

1 large sized (750 grams) brinjal (baingan / eggplant)
1/2 tsp oil for greasing
1 tbsp ghee
1 tsp cumin seeds (jeera)
1/2 cup sliced onions
1 1/2 tsp grated ginger (adrak)
1 tsp grated garlic (lehsun)
1 tsp finely chopped green chillies
1/2 cup finely chopped tomatoes
1/2 tsp turmeric powder (haldi)
1 tbsp coriander-cumin seeds (dhania-jeera) powder
1/2 tsp garam masala
salt to taste
2 tbsp chopped coriander (dhania) for the garnish

Method:

Grease the brinjal with oil and roast it over an open flame till it is cooked.

Cool and peel the skin. Mash the pulp thoroughly and keep aside.

Heat the ghee in a pan and add the cumin seeds.

When they crackle add the onions and sauté till they turn golden brown.

Add the ginger, garlic and green chillies and sauté for a few more seconds.

Add the tomatoes, turmeric powder, coriander-cumin seeds powder and cook till the mixture leaves oil.

Add the mashed brinjal, punjabi garam masala and salt, mix well and cook for 3-4 minutes.

Serve hot garnished with coriander.

Bengali Begun Bharta Recipe:

Ingredients:

1 large aubergine / eggplant
1 small onion - finely chopped
1 small tomato - chopped
2 green chilies - chopped
a handful of fresh coriander leaves - finely chopped
salt
2 tsp mustard oil

Method:

Take the aubergine / eggplant and slit its sides with a sharp knife. Now place it in a big bowl and sprinkle salt and oil. Push some oil and salt into the silted portions, ladle the rest generously on the aubergine / eggplant.
Now place a wired cake rack on top of the gas. Put on the flame on medium and put the aubergine / eggplant on it.
Roast the aubergine by flipping it now and then, until it is properly charred and the skin kind of falls off. Push a knife into it to check that the inside is cooked properly or not.
Place the aubergine into the previous bowl and sprinkle some water in it to avoid bitterness in taste.
Let it cook down a bit and then with the help of a spoon or fork peel out its skin, discard the seeds and cut off the stalk.
Mash it with the same spoon and add in chopped onion, tomato, fresh coriander leaves,mustard oil and green chilies.
Do not add salt as we have already added it. Taste and adjust accordingly.
If possible mix with hand to ensure that there is no big lumps of the roasted aubergine.
If you want you can add some boiled green peas and scrambled eggs.
Serve hot with roti or paratha.

Egg in poppy seeds recipe | Dim posto recipe

Egg in poppy seeds recipe | Dim posto recipe:

Dim posto recipe:

Ingredients :

2-3 eggs, boiled & cut into half
2-3 tbsp. mustard oil
1/2 tsp. nigella seeds (kalonji)
1 onion, chopped
1/3 cup poppy seeds
2-3 green chilies
pinch red chili powder
to taste salt
1/2 tsp. turmeric powder
1 tsp. raw mustard oil
1 tbsp. coriander leaves, chopped

Method :

Marinate the eggs with a pinch of salt, turmeric powder and red chili powder for 5 minutes.Heat oil in a pan and fry the eggs till they are golden brown in color,remove from the pan and keep aside.

Grind the poppy seeds and 1 green chili to a fine paste by adding some water.

Heat oil in a kadai / pan and temper with nigella seeds. Saute for a few seconds. Add the chopped onions and fry till light brown.

Then add the ground paste, salt, turmeric powder and remaining green chilies (slit). Saute on a medium flame for some time.

Add 1 cup water and simmer, covered till the gravy is slightly thick. Add the raw mustard oil and give it a stir.

Pour the gravy in a serving dish and arrange the fried eggs over it. Sprinkle some chopped coriander leaves.

Serve with plain steamed rice, jeera rice, pulao, plain biryani, naan, kulcha, tandoori roti or just plain chapatti

Vegetable Chop Recipe

Vegetable Chop Recipe:

INGREDIENTS(MAKES 15-20 MEDIUM CUTLETS):

½ tsp of cumin seeds,
½ tsp of fennel seeds,
6 cloves,
3 green cardamoms,
Small ½ inch cinnamon stick,
10 peppercorns,
2-3 dry red chili,
1-2 dry bay leaf
2 medium sized beetroot, finely grated,
2 medium sized carrots, finely grated,
2 small potatoes, boiled and mashed,
1 tsp of grated ginger,
2 green chilies, finely chopped,
2 tsp of peanuts,
Salt to taste,
Sugar to taste,
Green coriander, finely chopped

FOR THE COATING:

2 tsp of flour mixed in a little water,
5-6 tbsp of bread crumbs

PREPARATION:

First, grind the roasted whole spices and keep it aside.

In a kadai, take 1 tsp of oil and lightly fry the peanuts. Keep them aside and in the same oil, fry ginger and green chilies till you get a light aroma.

Into this add the grated beetroot and carrot and sauté well. Now add the mashed potatoes, salt, sugar, ground roasted spice powder and chopped coriander leaves. Mix well.

Cool the mixture and make 15-20 medium cutlet balls.

In a separate bowl, take 2 tsp of flour and mix it with a little water to get a thin white paste. It shouldn’t be too thick. Roll each ball into the batter and then roll them in bread crumbs.

Deep fry the cutlets in hot oil until golden brown.

Serve them piping hot with onion rings, ketchup or like they do in Kolkata, with tangy mustard sauce ‘kashundi’.

Pui Chingri Chorchori | Malabar Spinach with Shrimp

Pui Chingri Chorchori | Malabar Spinach with Shrimp :

Ingredients:

2 tablespoons mustard oil
1 teaspoon panchphoron for seasoning...It is a mix of 5 spices if you don't have it you can use cumin seeds as well.
3-4 dried red chillies
1/2 cup cubed radish
1 small potato cubed
1/2 cup chopped cauliflower
1 small eggplant cut into small pieces
1 inch piece ginger
1 teaspoon fennel seeds
1/2 teaspoon cumin seeds
1 teaspoon coriander seeds
2-3 cups chopped malabar spinach
1/2 cup green peas ( thawed)
Salt to taste
1/4 pound shelled small or medium sized shrimp
1/2 teaspoon turmeric
1/2 teaspoon sugar

Instructions:

Heat all but 1 teaspoon of the oil and add in the panchphoron or cumin seeds and cook till the spice crackles.

Add in the radish, potato, cauliflower and eggplant and mix well. Reduce the heat to low and cover the pot and cook for about 7-10 minutes

In the meantime, grind the ginger, fennel, cumin and coriander into a paste.

Remove the cover and stir well, the vegetables should be fairly soft at this point and have released some moisture.

Add in the spice paste, and the greens. Add the greens slowly, letting them wilt, you can add a little water if the mixture appears to dry, but you do not want this to get too wet. Add in 1 teaspoon of the salt and the peas and cover the mixture.

Smear the shrimp with the salt and the turmeric. fry the shrimp till golden 

Stir the green and vegetables well, the spinach should be nice and soft as should the eggplant.

Mix in the shrimp and the sugar and serve with rice and dal.

Dimer (egg) Chop recipe

Dimer(egg) chop recipe:

Ingredients:

6 hardboiled Eggs, cut into halves
3 cups mashed Potatoes
1 Cup Chopped Onion
½ Cup Chopped Capsicum
1 medium/ ½ Cup Chopped Tomatoes
1 Tbsp. Lemon juice
¼ Cup/ Handful Chopped Coriander leaves
2-3 Green Chillies Chopped

For Seasoning (Masala):

1 ½ tsp Garlic paste
1 tsp Ginger paste
1 tsp Coriander powder
1 tsp Cumin powder
½ tsp Red Chilli powder
½ tsp Turmeric powder
½ tsp Garam masala powder
2 ½ Tbsp. Mustard oil / Vegetable Oil for Cooking
Salt and Pepper to taste
Oil for deep frying.

For Tempering:

½ tsp whole Cumin Seeds

For Breading:

Bread Crumbs
Plain flour

Process:

In a cooking pan, heat the oil over a medium heat.
Add the cumin seeds and wait for them to crackle.
Add the onions, cook for few minutes till they soften. Add Capsicum, tomato, and all the ingredients one by one. Add salt and cook for few minutes till the oil starts to separate from the mixture.
Add the mashed potatoes, lime juice, coriander leaves and mix well. Remove from the heat and allow to cool at room temperature.
Crack Eggs in a bowl and beat them, .Season eggs, plain flour and breadcrumbs with salt and pepper.

Divide the potato mixture into 12 equal portions.Take one halved hard boiled egg and cover it with the potato mixture. Dredge it with flour, then dip it into the egg wash, coat it with breadcrumbs and keep aside. Continue this process with all the halves and then repeat the same process again for a better crust.Place them into the refrigerator for at least 1 hour.

Heat the oil for deep fry and add the balls one by one. Do not overcrowd the pan. Fry for 4-5 minutes over low to medium low heat.

Remove from the oil, serve hot with your favorite dip.