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.

Begun Basanti/ egg plant in Mustard Sauce Recipe

Begun Basanti/ egg plant in Mustard Sauce Recipe:

I am personally not a big fan of Egg plant or Begun as we call it in Bengali. I still remember whenever my mom used to cook Egg plant(The infamous Begun) me and my sister would be very upset. When I was a child I made up this theory in my head that only those who Don't have any "Gun"(Virtue) likes to eat Begun👯👯😂😂😃😃 . To be honest I still don't like this vegetable that much. My husband on the other hand loves Bharwa baigan(Stuffed egg plant curry),So one day while searching for a detailed Bharwa Baigan recipe on the net I came across this Begun Basanti Recipe.The name of the recipe was so unique that I thought I would give it a try and to my surprise it turned out to be really awesome.👍👍👍👍👍.

Benagalis Love mustard,in almost all Bengali household mustard oil is used for cooking and in this Dish the use of mustard paste gives it a very unique flavor which I really love. And I think the name Begun Basanti comes from the color of the dish due to the use of Mustard paste.I think there are many version of this dish ,some people do not use coconut in this dish but I think coconut helps in reducing the spiciness of the mustard paste,so I have used Yogurt and coconut paste to reduce the spiciness of the dish. But if you are a fan of spicy food or don't have coconut at the moment in your kitchen you can also try this recipe without the grated coconut. I am sure it will taste delicious👌👌💚💚

For those of you who don't like egg plant or are not sure what to with the egg plant that you bought from market or want to try something new ,this recipe is a must try. It is easy simple and quick and does not need too much preparation. you can make it for your Lunch ,dinner or even surprise your husband by packing this dish for his office lunch.You can Serve this Begun Basanti With plain rice or Luchi/Paratha/roti along with a simple dal or any other curry recipe of your choice. Do try it at home and give me your feedback and if you need any help regarding any of the steps of the recipe do let me know, I would happy to help😍😍😍😍

OK.... so lets start with the detailed recipe....And one more thing before we start the recipe ,I have used Mustard oil in this dish but if you want you can use any vegetable oil of your choice!!!!!

Ingredients:

4 long slender eggplant each cut into 2 length wise pieces

4 tbsp mustard seeds

Half cup grated coconut fresh or frozen

5,6 green chilies

Chopped coriander leaf

Half cup yogurt

1 tsp. kalonji / nigella seeds

1 tsp. turmeric powder

Salt

Sugar

Oil 

Method:

Step 1:

Was and soak the mustard seeds in water for at least 30 minutes. Now using a grinder make a smooth thick paste from the mustard seeds.Keep aside

Step 2:

Marinate the egg plant pieces with turmeric powder and salt.Heat a pan with enough oil in it for shallow frying the egg plant pieces. You might have to add a little extra oil as egg plant tend to soak oil more than other vegetables. Now fry the egg plant till they become golden brown,remove from pan and keep aside.

Step 3:

In the remaining oil add Kalonji or nigella seeds and let them sputter, now add mustard seeds paste ,grated coconut and yogurt and fry the spice mix till it gets separated from oil.

Step 4:

Now add a little water , don't add too much as we want a thick gravy, 1/2 cup water should be sufficient, also add sugar, salt and let it boil. Now add the fried egg plant pieces, mix well and let it simmer in medium flame for another 2 to 3 minutes. Your Begun Basanti is ready ,serve it hot with rice or roti....💙💙💙💙

Ilish(Hilsa) Fish Biriyani Recipe

Ilish(Hilsa) Fish Biriyani Recipe:

Hilsa or Ilish which is considered one of the most tastiest fish due to its soft oily texture remains available in the market during the monsoon season.Although now a days you will get Ilish in the market during rest of the year as well but Hilsa Tastes best during monsoon season. Hilsa is considered "King of Fish " among the Bengali community,the fish is so flavorsome that no matter how hard you try you can not make a Ilish(Hilsa) mach taste bad.I like any other Bengali Love to eat Ilish in Any form,be it the simple Ilish Mach Bhaja(Pan Fried Ilish), Ilish Paturi or Ilish Bhapa. Recently I came across this Ilish fish Biriyani Recipe and I thought I will give it a try.💗💗💗💗.

The recipe that I am adding here is quite simple and easy to make ,it is like any other Biriyani recipe but its has the added bonus of Ilish mach in it.You can serve this Biriyani with a simple raita or any other side dish or  you can eat it with fried papad like I did😃😃😃😃.The process of making this biriyani is simple and you will find almost all the spices and other ingredients required for this recipe in your kitchen .

Anyways who wants to eat the same old chicken or mutton biriyani every day, give your taste buds something new and unique to enjoy with this Hilsa Fish Biriyani. This biriyani is quite popular in Bangladesh and is gaining popularity in this side of border as well.

So lets get started with the recipe now.......

Ingridients:

3 - 4 Ilish(Hilsa) pieces 

1 cup basmati rice

2 tbsps yoghurt whipped

3 tbsps Fried onion

3 tbsps onion paste

2 tsps ginger paste

1 tsp kashmiri chili powder

2 tsps turmeric powder

2 green cardamom

1 inch cinnamon stick

1 black cardamom

2 - 3 bay leaves

5 - 6 green chillies slit

4 tbsps mustard oil

1 tbsp ghee

salt to taste

Method: 

Step 1:

Wash the Basmati Rice properly and soak it in water for 30 minutes.Mean while clean the Hilsa Fish and marinate them using turmeric and salt,keep Aside.

Step 2:

Heat oil in a pan or Kadhai and shallow fry the fish pieces on both sides till they are golden brown. Now in the remaining oil add bay leaves, cinnamon, cardamom, green chilies and fry for sometime,Now add the onion and ginger paste and fry till the spice mix gets separated from oil.Also add the yogurt and red chili powder carefully and mix well.We will need this spice mix for assembling the biriyani. Take almost half of the spice mix out of the pan and keep aside ,we will need it later. Now add the fried pieces of the fish gently to the remaining spice mix in the pan  and with gentle hand cover the fish pieces with the spice mix.

Step 3:

Take a large Pan and boil water in it.Now add the washed and presoaked rice in it and cook till it is almost 70% done.We are done with our preparation of the Biriyani,so lets start assembling it.

Step 4:

Now lets start assembling the biriyani. Take a thick bottom pan and grease the bottom of the pan with ghee, now add a layer of cooked rice on the pan , add another layer of spice mix that we made and fried onions . Again add another layer of rice , layer of spice mix with fish pieces that we made and fried onions. Add some Ghee on it and sprinkle little water,Cover the pan with a lid . Lower the heat and let it cook in low flame slowly for 10 to 15 minutes. After 10 to 15 minutes turn of the heat and let it rest for another 10 minutes.

Our Biriyani is done. Serve it hot....Hope you will enjoy it!!!

Authentic Bengali Chingri (Prawn) macher Malaikari recipe

Authentic Bengali Chingri (Prawn) macher Malaikari recipe:

Chingri Malaikari is a traditional Bengali Curry made with coconut milk and spices. Malai in the word Malaikari stands for cream and in this case the curry gets its creaminess from coconut milk. My husband who is not a big fan of fish loves this So much curry that we cook this curry quite often at our home.My Husband was posted in Orissa for 1 year and as it is in the Coastal part of Indian we used to get Jumbo Prawns in the local market. On Sundays we would go to the market and buy variety of fish from there.The prawns were so fresh and juicy that we would end up buying them almost every Sunday.And while coming home from the fish market my husband and I would plan what we are going to cook with these Jumbo Prawns and we both would come up with the idea of making Chingri Malaikari. So you can guess how much we love this version of Prawn curry.

This dish is very popular through out Bengal and this Malai curry is made during special occasion in Bengali homes.The combination of coconut milk ,onion garlic and ginger paste and other spices really gives this curry a rich taste.There are many version of this curry some families use cashew paste or tomato puree in their recipe and some use scrapped coconut instead of coconut milk in their recipes. But I prefer to keep the curry simple and light and use coconut milk.

This traditional Bengali Curry tastes awesome with Jumbo prawn but you can also use regular prawn or shrimp to make this recipe. Sometimes when you are living outside West Bengal it becomes difficult to get jumbo prawn in the local market so we use Regular prawn for this recipe and it actually tastes amazing!!!

This dish is actually not very complicated and can be made within 30 minutes.The trickiest part of the preparation is cleaning the prawns. You can clean them yourself but I think it is best to get your fish vendor clean it for you. Make sure you wash the prawns 2 or 3 times at least to get rid of any dirt. After you wash the prawn dry them using your kitchen towel.

As it is a traditional Bengali Recipe I am using mustard oil in it but you can use any oil of your choice.

So here is the recipe... I am adding photos also for better understanding of the steps.Do try it at home and let me know how good or bad it was.... 

Chingri(Prawn) Malaikari Recipe:

Ingredients:

Jumbo prawns or lobsters, (deveined): 4 (medium-sized)

Garlic ~ 2 to 3 large clove coarsely chopped

Ginger ~ 1 tsp

Green Chillies ~ 6 slit

Coconut Milk ~ 1 can

Mustard oil: 2 tablespoon

Onion (very finely chopped): 1 cup

TejPata or Bay Leaves ~ 4 small
Elaichi or Cardamom ~ 4
Laung or Cloves ~ 6
Darchini or Cinnamon ~ 2 smallish sticks

Red chilli powder: ½ tsp

Cumin powder: ¾ tsp

Turmeric powder (for the curry): ½ tsp

Salt (for the curry): ¾ tsp (or according to taste)

Granulated sugar: ¼ tsp

Method:

Step 1:

Place prawns in a bowl. Sprinkle on the salt, turmeric and paprika and mix well.

Step 2:

In this step we will fry the Prawns or Lobsters(which ever you choose) on both sides till they are golden brown on each sides.For this step you need to heat mustard oil in a kadhai or pan and place the Prawns carefully on it ,they might start to sputter so be careful and if you want you can cover the Pan with a lid so the oil does not sputter all over the place. Cook the Prawns in medium heat till they are golden brown on one side and then turn them over .Now cook the other side also till golden brown.Once done remove from the pan and keep aside.

Step 3:

In the same Hot oil add Bay leaves, cardamom, cinnamon, cloves,Green chilies and the finely chopped onion.Saute them till the onions become translucent,now add the ginger garlic paste and saute till the raw smell of garlic goes away.Add red chilipowder,cumin powder,turmeric powder, sugar and saute for some time.

Step 4:

Now add the coconut milk in it and mix everything properly.Add 1/2 cup water and cover the pan till the curry gravy starts boiling.Now add the fried Lobster to the gravy,cover the pan again and cook it in medium flame .Let it simmer in medium heat for another 3-4 minutes.Serve hot with rice.

Kolkata Street Style Egg Roll Recipe

Kolkata Street Style Egg Roll Recipe:
My most favorite street food in Kolkata is Egg roll.It is so delicious and you can find it in almost every corner of the city.If you have ever been to Kolkata and not had this version of kathi roll you have missed something very special.The Crispy flaky paratha with egg and salad shaped  in a roll just melts into your mouth and tastes amazing!!!In some version of Egg kathi roll they put chicken kabab ,mutton kabab or even aloo(Potato) inside the roll but I prefer the simplest version without any kababas or potato.

The kati roll is said to have started its life in the Nizam Restaurant in Kolkata, a popular eatery founded in 1932. There are many stories about how exactly the roll got started. Some suggest that hurried office commuters wanted something quick and portable to eat, some mention British babus who were too fastidious to touch the kabab. The most likely origin is probably more mundane, but in any case someone decided to roll things up at some point. Nizam enjoyed a virtual monopoly over this method of serving kababs for decades, but it eventually became commonplace in Kolkata and later spread elsewhere.

So what makes the egg roll so delicious? The paratha(A version of flat bread) has to be well cooked,flaky,crispy,not oily and it should melt in mouth and should not be chewy.The egg should be perfectly cooked and seasoned well.And last but not the least the roll should be wrapped to perfection so that it is easy to hold and you can eat it using one hand.

You can add different sauces of your choice in the roll ,I prefer simple tomato or green chilly sauce.It is really easy to make and does not require any special culinary skills.If you are a Bengali staying out of Kolkata and are missing street food from Kolkata,worry not you can make this roll any time at home and enjoy it with tea or as a snack.The street vendor usually use Dalda for cooking the paratha(flat bread) of the egg roll but I am using vegetable oil as Dalda is not good for health.But if you want the aroma of Dalda in you roll you can use 1 or 2 teaspoon of Dalda for kneading the dough.

I don't have all the photos right now with me for the steps of this recipe...but I am trying to explain the steps in simple words so that it is not confusing. If you still have any doubts about any steps please feel free to ask me.So now lets start with the detail recipe...

Kolkata Style Egg roll recipe:
Ingredients:

Eggs: 4
Onions: 2
Carrots: 1
Cucumber: 1
lime juice 1 tablespoon
Atta(Plain Flour): 1 cup
Maida(Refined flour): 1 cup
Oil: 2-3 tablespoons for the dough and as required for frying
Tomato sauce
Salt to taste
rock salt to taste
Green chilies chopped 2 to 3

Method:

Step 1:
We will start with making the Paratha for the outer wrap of the roll.It is nothing but a normal flat bread or paratha and the process of making is also similar.So take a big mixing bowl and add the flour, salt ,2 tablespoon oil and combine all the ingredients well using hands.Take your time and rub the flour between your fingers until it resembles breadcrumbs in texture. This will lead to a flakier crust.

Step 2:
Add warm water to it and knead the dough for at least 5 to 10 minutes till it becomes soft.Apply oil on the dough so that it does not become dry,cover it with a wet cloth and let it rest for 30 minutes.

Step 3:
Mean while For the filling, slice the onions, cucumber and carrots thinly and mix them with lime juice,green chili and salt.

Step 4:

Make four balls out of the soft dough and roll out like chapattis/paranthas(Flat bread).You can Also roll the dough in Laccha Paratha style for more flakier taste.

Step 5:

Fry one by one on both sides with a little oil and keep aside.Beat one egg slightly and spread it on the tawa.Put one of the fried parathas on it immediately.Once the egg below the paratha solidifies, take it off the fame and keep it on a plate — egg side up.

Step 6:
Spread some tomato sauce on the egg paratha and spread the cucumber salad that we made evenly on top of it.Now make a tight roll making sure the cucumber salad remains properly inside the paratha.Wrap a paper around two-thirds of the roll and tuck any excess at the bottom.This way you will be able to enjoy hot egg roll using one hand.

Hope you like the recipe.Please let me know if you need any help regarding this recipe!!!! Enjoy...!!!!!

Murgh Dak Bungalow (Chicken Dak Bungalow) recipe

Murgh Dak Bungalow or Chicken Dak Bungalow Recipe:

It is said that this recipe was specially cooked for the British officers during the colonial period in Dak Bungalows(Rest houses) in Calcutta..It is less spicy and its USP is boiled egg in the Chicken curry. I love eggs and anything that has egg in it becomes my favorite.. 

The cooking process is also not very complicated and can easily be done with the ingredients that you have in your kitchen.Traditionally cubes of fried potatoes are added in the curry but you can always omit them if you are not a big fan of potatoes or avoiding carbohydrates for dietary reasons. I have tried to explain the recipe in steps and have added as many photos as possible. But if you have any doubt regarding the recipe please feel free to ask me anything.

As it is a traditional Bengali recipe I used Mustard oil to cook the chicken curry but you can always use any other vegetable oil or even olive oil.

This curry tastes like heaven with rice but you can also enjoy it with your favourite bread roti,kulcha or naan.

So lets start with the recipe:

Chicken dak Bunglow recipe :

Ingredients:

1 kg chicken on bone
3 medium onions – sliced
6 cloves of garlic – minced
3-4 whole garlic clove – peeled
½ inch stick of ginger – minced
1 cup thick curd – whisked
Juice of 1 lemon
2 dry red chillies
2 tsp turmeric powder
2-3 tsp red chilli powder
1 tsp coriander powder
1 tsp garam masala powder
2 whole green chillies - broken
1 medium cinnamon stick
3-4 green cardamoms
3 cloves
6-8 whole black peppercorns
2 tbsp mustard oil
2-3 small potatoes – peeled and boiled
2-3 eggs – hard boiled
Salt

Method:

Marinate the chicken with the curd, ginger –garlic paste, turmeric powder, red chilli powder, coriander powder, lemon juice, salt and ½ tbsp oil. Let them marinate for 1 hour.

Heat oil in the pan and add in the dry red chillies, broken green chilies, cinnamon stick, green cardamoms, cloves and whole black peppercorns.
As they start to splutter add in the sliced onions and whole garlics, and fry till they are golden brown and crispy. If you have a small kadai, do the frying in small batches.

Once done, transfer the fried onions with the whole garlic and whole spices into a bowl and keep aside.
Next fry the potatoes and eggs separately till they become golden from the sides. Once done take them out of the kadai / pan and keep aside.

Now in the same oil (add more if required) add the chicken pieces with the marinade and cook till all the moisture evaporates.

When the curry becomes thick, pour in 2 and ½ cups of water and put cover. Cook covered for 15-20 minutes, or until the chicken pieces are completely cooked from inside.

Taste and adjust the seasoning and sprinkle the garam masala powder.
Simmer till the gravy reaches your desired consistency and then add half of the fried onions. Mix roughly and put off the flame.

Serve hot with plain steamed rice with rest of the fried onions on top of it and the fried and boiled potatoes and eggs.