MUTTON REZALA : With a Traditional Bengali Touch.

Made of cashew nut and poppy seed paste, this mutton rezala has turned into delish, with authentic taste and flavor.

Ingredients

Mutton 500 gram

Curd

Whole garam masala  (Clove, Cinnamon sticks, cardamom)

Bay leaves

Ginger garlic paste

Salt to taste

Ghee / Butter

Cashew Nut 

Poppy Seeds

Onion (chopped as rings)

Suger

Saffron (optional)

Process

First marinate the mutton with salt, white pepper powder, ginger garlic paste & curd, rest for 2-3 hours.

Heat butter in a pan and add all whole masala (clove, Cinnamon sticks, cardamom, bay leaves). Add onion paste, ginger garlic paste and cook till the raw flavor is gone.

Add white pepper powder, salt and chopped green chilli and stir continuously.  Add cashew nut and poppy seed paste and 2 tsp of curd and cook well.

Now add the marinated mutton, little bit of water (a cup).  Once it comes to boil put the lid on and let it cook for 30-40 minutes in low flame. Add garam masala powder, pinch of suger and cook till the mutton is tender.

Heat oil in another pan, add Red chilli Onion rings, sprinkle some salt and cook till the onion rings are brown and pour this on the top of the Mutton. Cook for 2-3 more minutes and add some saffron (optional).

This goes well with Rice and Paratha.

PALAK EGG CURRY

This is a recipe I want to eat every day, inspired by Palak Paneer, a rich, addictive Indian dish made with any number of greens, usually spinach, smudged with spices, and dotted with paneer. I have taken the idea, choosing eggs over paneer. This egg curry recipe is wholesome, nutritious and finger-licking good. You can also add fresh cream to change the color of the gravy or to garnish.

Do you need more reason to cook this?

Ingredients:

For palak paste:

1. Palak / Spinach - 1 bunch
2. Water - 2 cup
3. Ginger - 1 inch
4. Garlic 1 clove
5. Green chilli - 2-3
Other ingredients:

1. Oil - 3 tsp
2. Egg - 4
3. Butter - 1 tsp
4. Cumin seeds - 1 tsp
5. Cinnamon - 1 stick
6. Cloves - 3
7. Cardamom - 2 pod
8. Bay leaf - 1
9. Onion - 1 finely chopped
10. Tomato - 1 finely chopped
11. Water - 1/2 cup
12. Salt to taste
13. Garam masala powder - 1/2 tsp
14. Cream - 1 tsp (optional)

Process:

1. Take all the ingredients for making the palak paste and blend to smooth paste without adding water.
2. In a frying pan, heat oil and fry the boiled eggs, you can also use them without frying as per your choice. Fry them till golden and keep aside.
3. In the same pan, heat oil and butter and roast the spices till it turns aromatic. Add onion and saute till it turns golden brown. Additionally, add tomato and saute till the tomatoes turn soft and mushy. 
4. Now add the prepared palak paste, little water and salt. Mix well adjusting the consistency as required.
5. Add fried eggs and mix well, simmer for 5 minutes. Add garam masala powder before turning off the gas. Garnish with fresh cream.

Serve hot Palak Egg curry with roti or naan.

Try it now and share your feedback

PEPPER CHICKEN or POLLO CON PEPERONI

A classic Roman dish, Pollo Con Peperoni(Chicken and pepper) is a simple dish to cook and tastes extremely satisfying. This is my version of this historical dish. A delight for your taste buds. Go ahead , give it a try!

    
 Ingredients: (for 1 kg chicken)

1. Ginger Garlic Paste - 1 tbsp
2. Black Pepper (crushed)- 1 tbsp
3. White Vinegar- 2 tbsp
4. Garlic Cloves - 10-12
5. Red Bell Pepper (Diced) - 1
6. Yellow Bell Pepper (Diced) - 1
7. Green  Bell Pepper (Diced)  - 1
8. Cherry Tomatoes – 10-12
9. Onion (Medium) - 2
10. Spring Onions - 2
11. Chicken - 1 Kilo
12. White Rum – 4 tbsp
13. Salt to taste
14. Olive Oil/Refined Oil – 2 tbsp

Process:

1. Marinate the chicken for 45 min adding salt to taste, crushed black pepper, ginger garlic paste and white vinegar.

2. Heat the oil in a wok/kadhai. Add garlic cloves and let it burn till golden brown.

3. Add chopped onions and sauté for 5 min. 

4. Add red, yellow and green bell pepper to it along with cherry tomatoes. Cook for 5 min.

5. Next, add the marinated chicken.

6. Add 4 tbsp white rum and mix well.

7. Cover with a lid and let it cook till the chicken comes to boil.

8. Once boiled, add chopped spring onions and cook for another 2 min.

9. Serve hot!