Saturday, 27 April 2013

Chicken Hariyali Kabab

Hubby Dearest and my son can have chicken at any time of the day and It is my duty to satisfy their taste bud with different forms of cooking specially during weekends.. :-)


  • Chicken Legs - 4
  • Curd - 1/2 cup
  • Coriander leaves - 1/2 cup
  • tandoori Chicken Masala - 1 tbsp
  • Ginger Garlic Paste - 1 tbsp
  • Kasmiri Chilli Powder - 1 tsp
  • Juice of 1 lemon
  • Green Chilli - 4
  • Salt as required

Make slit on the leg pieces with a knife and marinate with lemon juice and salt for an hour.

Grind together the coriander leaves, curd, ginger garlic paste and green chilli with little salt.

Mix tandoori chicken masala and red chilli powder into it. Rub this paste onto the chicken legs thoroughly and keep in refrigerated for minimum 4-5 hours.

Preheat your oven at 220 degree C. Place aluminium foil onto your baking tray and place the chicken legs onto it. Dot each leg piece with butter.

Place the tray into your oven and bake for 15 minutes at 220 degree C on each side. Put the oven at Broil mode for another 5 minutes to get that lovely brown color.

Remove from oven and serve immediately with salad.

Thursday, 25 April 2013

Noodles with meat ball

Attention mothers with school going kids... this super quick recipe can help you make a fantastic lunch box for your teenager... Just be cautious.. you will receive repeat order from even your kid's friend...


  • Noodle - 1 pack
  • Ready to cook meat ball ( I have used Venky's) - 6
  • Sweet Corn - 1/2 cup
  • Ginger Garlic Paste - 1 tsp
  • Tomato Sauce - 1 tbsp
  • Olive Oil - 1 tbsp

Boil the noodles with salt till done. Strain and run cold water over to avoid noodles to stick to each other.
Fry the meat balls in little oil.


Add olive oil in a frying pan. When it is hot, add the ginger garlic paste and tomato sauce and fry lightly. Now add the corn and srit fry for 30 seconds. Pour 1/2 cup of water and let the corn boil.

Add the fried meat balls. Once the water reduced to half, add the boiled noodles and mix well with masalas so that the noodles are well coated.  Adjust the seasoning. You may add some more tomato sauce, if you like.

Pack the lunch box for your little one and enjoy that million dollar smile, once he is back from school.

Tuesday, 23 April 2013

Ilish Maach Bhaja ( Fried Hilsa)

A very basic recipe..fry the ilish machh in mustard oil with some simple masala and green chilli.. my family can finish a plateful of rice with this.


  • Hilsa fish - 6 pcs  
  • Mustard Oil - 6 tbsp
  • Whole Green Chilli - 6-7
  • Turmeric Powder - 1 tbsp
  • Kasmiri Red Chilli Powder - 1 tsp
  • Salt - As required

Marinate the fish pieces with salt, turmeric, red chilli powder and 1 tbsp mustard oil for 15 minutes.

Add the remaining mustard oil in the frying pan. Fry the marinated fish pieces for 3-4 minutes on each side. Now add the green chillies and stir fry for 10 more minutes over low heat. You may need to sprinkle some water.

Pour the masala oil over your rice, mash the fried green chilli and mix with rice.

Ahhh.. Heavenly!!!!!

Sunday, 21 April 2013

Pabda Sorshe ( Pabda fish in Mustard Sauce)

Got some jumbo Pabda machh today....ideal to make a satisfying sorshe pabda.. 


  • Pabda Fish - 8 pcs    

  • Mustard Seeds - 3 tbsp
  • Poppy Seeds - 1 tbsp
  • Garlic Paste - 1 tbsp
  • Green Chilli - 6 ( or more )
  • Cumin Powder - 1 tsp
  • Turmeric Powder - As required
  • Sugar - 1 tsp
  • Kasmiri Chilli Powder - 1 tsp
  • Salt - As required

Wash and pat dry the fish. Add salt and turmeric powder and keep aside for 15 minutes.
Make a fine paste of mustard and poppy seeds with green chilli and salt.
Fry the fish carefully on both sides in mustard oil.

In the same oil ( you may need to add some more), add the garlic paste with some salt and fry for 30 seconds. Now add the mustard paste and fry for some time over low heat till oil comes out of it.

Add salt, sugar, turmeric, jeera powder and chilli powder and mix well.

Add 1 cup of water and once it starts boiling, add the lightly fried fishes carefully. Donot stir too much though.

Keep covered and boil for 10 minutes over low heat. Adjust the seasoning.

Add some green chillies and remove from heat. Keep covered. An authentic bengali recipe is ready to be served.

Sunday, 14 April 2013

Chicken Kasha

A very own Bengali Chicken Masala Recipe...


  • Chicken - 1 kg, cut into small pieces  
  • Onion Paste - 5 tbsp
  • Garlic Paste - 1 tbsp
  • Ginger Paste - 1 tbsp
  • Tomato - 3, Chopped
  • Green Chili - 5-6 ( more, if you like)
  • Salt and Turmeric - As required
  • Black Pepper Powder - 1 tbsp
  • Fresh Coriander - to Garnish
  • Mustard Oil - 4 tbsp

Marinate the chicken pieces with tomato, onion, ginger, garlic paste, salt, turmeric, black pepper and green chilli paste for 1 hour.

Heat oil in a frying pan. Fry the marinated chicken pieces in batches till golden brown.

In the same oil, add the remaining marination and fry for 30 seconds. Then add the fried chicken pieces and mix well with the masalas. Cook covered over low heat. You may have to add some water to avoid masalas from sticking.

Once chickens are cooked thoroughly and a thick gravy is formed, add the chopped fresh coriander with stems and mix well.

Adjust the seasoning. Goes well with rice or roti.

Wednesday, 10 April 2013

Tomato Date Chutney

A Bengali spread is never complete without a chutney and the most common is this one.


  • Tomato - 500 gms  
  • Ginger pieces - 1 tbsp
  • Sugar - 1/2 cup 
  • Date - 10-12 
  • Mustard seeds - 1 tsp
  • Dry red chilli - 1
  • tamarind pulp - 1 tbsp
  • Salt - a pinch

Chop the tomatoes very finely.
Add 1 tsp oil in the saucepan. Then add the mustard seeds and red chilli and fry for 30 seconds. Your red chilli should turn black, otherwise the flavor will not be released.

Now add the ginger pieces and chopped dates and fry till the ginger becomes golden.

Add tomato and tamarind pulp. Stir well then cook over low heat with the lead on. 

Tomato will release lot of water. Cook till the water reduced and tomato becomes mashy.

Add a cup of water and the sugar. let the sugar dissolve. then sprinkle the salt. You may need to adjust the quantity of sugar based on the sourness of tomatoes.

Remove from heat. Serve at the end of the meal. Remember, chutneys are best enjoyed when it is cold.

Monday, 8 April 2013

Butter Chicken

This fantastic recipe was shared by Poulamee in her blog.
Just followed the method blindly and my God !! It is sooooooo.. good....


For Marination:
Chicken: 1 kg
Turmeric Powder, Kashmiri chili Powder, Cumin Powder, Coriander Powder,1 tsp each

Curd - 2 tbsp
Lemon Juice - half a lemon
Salt - As required

For cooking:
Onions - 3, Chopped
Tomatoes - 2, chopped
Ginger Paste - 1 tbsp
Garlic Paste - 1 tbsp

Green Chilli Paste - 1 tspFresh cream - 1 tbsp, more if you dare
Dried Kasuri Methi - 1 tsp, soak in half cup water
Bay leaves, cloves, cardamom, Cinnamon
Salt & sugar- as required
Butter - 4 tbsp

Marinate the chicken pieces with all the mentioned ingredients for 30 mints.
Add butter in a non stick kadai and fry the onions. Add tomatoes, ginger garlic paste, chilli paste and fry well. Remove from heat and let it cool. Now make a fine paste.

Add some more butter in the pan. Add bayleaves, and whole garam masalas. Now add the marinated chicken pieces and fry well.

Now add the masala paste and mix well. You may need to add some water at this stage. Cook over medium heat till the chickens are done.
Add fresh cream and garam masala powder. Add the soaked kasuri methi with water and mix well. Adjust the seasoning. Smear a spoonful of butter just before serving.

Thursday, 4 April 2013

Bengali Mutton Curry

Enjoy a delicious lunch on a lazy Sunday afternoon with this mutton curry. Potato plays a very important role in this, so, don't forget to add enough.


  • Mutton - 1 kg                                    
  • Potatoes - 6, peeled and cut into half
  • Onions - 5, sliced
  • Ginger Paste - 2 tbsp
  • Garlic Paste - 1 tbsp
  • Tomatoes - 3, chopped
  • Coriander Powder - 1 tbsp
  • Kashmiri Chilli Powder - 1 tsp
  • Green Chilli Paste - 1 tbsp
  • Curd - 2 tbsp
  • Salt, Turmeric - As required
  • Sugar - 1 tsp
  • Ghee - 1 tbsp
  • Mustard Oil - For cooking

Make a paste of tomatoes and half of the chopped onions. Marinate the mutton with tomato onion paste, ginger, garlic paste, chilli paste, coriander powder, chilli powder, curd, salt, turmeric and 2 tbsp mustard oil. Keep refrigerated preferably over night.

Add oil in the kadai. Fry the potatoes with salt and turmeric till golden brown.

Add some more oil along with 1 tbsp ghee in the same kadai. Add 1 tsp sugar and let it dissolve. Now add sliced onions and fry till it turns golden. Add 1 tsp each ginger, garlic paste, salt and turmeric and fry the masalas till the raw smell is gone. Now add the marinated mutton and start frying over low heat. You need lot of patience at this stage to get a perfect mutton curry, so, keep frying.;-)
When oil comes out of the mutton, put every thing in a pressure cooker and whistle for 4 rounds.

Open the lid carefully. Place the fried potatoes and and whistle for 3 more times.

Check the doneness of the mutton and accordingly adjust the number of whistles. Sprinkle some garam masala powder and enjoy with plain rice.

Related Posts Plugin for WordPress, Blogger...