Wednesday, 25 June 2014

Dum Paneer kalimirch

Monday is a Paneer or Cottage Cheese day for us. and every week I have to think of something innovative to cook with Paneer. Downloaded this recipe some days back from the net, and it was pretty good. Ideal to have it with tawa roti.


  • Paneer - 250 gms
  • Onion - 2, large, chopped  
  • Ginger, Garlic Paste - 1 tbsp
  • Hung curd - 2 tbsp
  • Cardamom, Clove, Cinnamon, Bay leaf, dry red chilli
  • Cream - 1 tbsp
  • Coriander powder - 2 tsp
  • Cumin powder - 1 tsp
  • Black pepper powder - 1 tsp
  • Garam masala powder - 1/2 tsp
  • fresh mint leaf - a handful
  • Salt, sugar, Green chilli - as per taste

Heat the oil in the pan. Add the chopped onion with a pinch of salt and sugar and fry till golden brown. Remove from heat, let it cool, then make a paste of it.

Toss the paneer cubes in hot oil with a pinch of salt till golden brown.

Heat some more oil. Add whole red chilli, cardamom ,clove, bay leave and cinnamon stick and cook for 1 mins over low heat.

Add fried onion paste and cook for 2 mins. Add ginger – garlic paste and fine chopped green chillies and mix well and cook for a min.

Add beaten hung curd and mix well and cook for 2 mins.

Add coriander powder, cumin powder and black pepper powder and mix well.

Add water and mix it well and cook for 2 mins. Then add the paneer cubes.

Add cream, salt and sugar as per taste. 

Add fresh mint leaves and cover the pan with aluminium foil. cook for 15 minutes over low flame, so that the paneer is cooked in Dum.

Adjust the seasoning. Serve with tawa roti or naan.

Sunday, 22 June 2014

Prawn Malaicurry

One of the signature dish from Bengal, prawn malaicurry is a gravy dish where prawn is cooked in coconut milk and other spices. 


  • Medium sized prawns - 500 gms
  • Coconut Milk - 200 ml
  • Onion - 3, chopped finely
  • Ginger paste - 1 tbsp
  • Whole red chilli - 1
  • Red Chilli powder - 1 tsp
  • Garam masala powder - 1 tsp
  • Green chilli - as per taste
  • Potato - 2, boiled and cubed
  • Whole garam masala 
  • Bayleaf
  • Cumin seed, fenugreek seed - 1/2 tsp
  • Coriander powder - 2 tsp
  • Tomato Ketchup - 1 tbsp
  • Salt, turmeric, sugar

Clean and devein the prawns. Fry them lightly after marinating with salt and turmeric powder for 15 minutes.

Fry the boiled potatoes till golden brown and keep aside.

In the same oil, add the whole garam masala, bayleaf, dry red chilli, whole cumin seed and fenugreek seeds. Let them splutter. Now add the chopped onions and fry till golden brown.

Add ginger paste and saute well. Mix all the powdered masalas in 1/2 cup of water and add it to the pan. Add chopped green chilli too.

Fry the masalas till the water evaporates and oil comes out of the surface. Add the tomato ketchup and fry quickly.

Remove from heat and add the coconut milk with a cup of water. Mix well with the fried masalas. 

Return to the heat and let it boil. Add the potatoes and prawns.

Cook over low heat for 10 minutes. Adjust the seasoning. When the gravy thickens sprinkle a spoonful of sugar. Sprinkle the garam masala powder at the end.

Serve with rice.

Tuesday, 17 June 2014

Chicken with Mango

Mango season started and the market is flooded with different sorts of mangoes. It is time to include them in your recipes. Tried this yummy one last weekend, when some friends came over. 


  • Boneless Chicken - 300 gms, diced
  • Ripe Mango - 1, cubed
  • Ginger Paste - 1 tsp
  • Garlic Paste - 1 tsp
  • Green Chilli Paste - 1 tsp
  • Egg - 1
  • Corn Flour - as required
  • Capsicum - 1, diced
  • Onion - 1, chopped
  • Sweet Corn - 1/2 cup
  • Soya Sauce  1 tbsp
  • Chilli sauce - 1 tsp
  • Tomato ketchup - 1 tbsp
  • Salt, red chilli flakes, black pepper
Marinate the chicken pieces with ginger garlic paste, salt, green chilli paste, egg, cornflour and black pepper.

Keep refrigerated for 2-3 hours. Remove and bring it to room temperature.

Heat oil and then deep fry the chicken pieces till golden brown.

Take a fresh pan. Heat oil, then add chopped onion and capsicum, fry for 2-3 minutes.

Add diced mango and mix well with onion etc.

Add all the sauces mix with a cup of water to the vegetable. Stir once or twice till it starts boiling.

Add the fried chicken pieces and sweet corn. Adjust the seasoning.

Mix 1 tsp of corn flour to 2 tbsp of water and add it to the pan. Stir well.

Once gravy thickens and chicken pieces are well coated with the gravy remove from heat. Garnish with mango cubes and serve.

Saturday, 14 June 2014

Mango Yogurt Smoothie

Pathetic Summer this time in Kolkata and I don't even think of going to the kitchen. This super Yummy mango yogurt smoothie is what I could stir up for my son's evening snacks.


    • Mango - 1 , cubed
    • yogurt / Curd - 1/2 cup
    • Ice Cold Water - 1/4 cups
    • Honey- 2 tbsp( or as per taste)
    • Ice Cubes - plenty

      Wash and cut the mango into cubes. Take it into a blender.

      Add yogurt, honey and blend till a smooth froth is formed. Add little water, if required.

      Serve with plenty of ice cubes and some chopped mangoes at the top.

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