KATLA Maach'er Kalia

KATLA MACHER KALIA - "Machh-E-Bhat-E-Bangali" this bengali term is so perfect with this menu, along with piping hot rice, macher kalia is just an unbeatable combination for any Bengali who loves eating fish. Kalia is a simple delectable Bengali fish curry which is prepared with Rui (Rohu) or Katla (Catla carp) fish in simple spices. Kalia is a most popular dish from the Bengali Biye Bari menu (Wedding food menu), or any other special occasion menu. 

Ingredients:

• Katla Fish - 1 kg (7- 8 pieces)
• Salt to taste
• Turmeric powder - 1/2 tsp
• Onions - 2-3 big (paste)
• Tomato - 2 (paste)
• Mustard oil 
• Green chilies - 4-5 or as per taste
• Ginger paste - 1 tsp
• Dry red chilies
• Bay Leaves
• Cardamom 
• Cinnamon
• Clove
• Cumin seeds - 1/2 tsp
• Cumin powder - 1/2 tsp
• Coriander powder - 1/2 tsp
• Kashmiri Red chilies - 1/2 tsp
• Yogurt - 1/2 cup
• Raisin 
• Hot water
• Fresh Coriander leaves for garnishing (optional)

Process:

1.

P.S. The recipe video is there on my Instagram and Youtube pages. Do check it out @romisrecipe

Macher Matha diye Moong Dal || Bengali special Moong Dal recipe with Fish Head

Macher matha diye moong dal or moong dal cooked with fish head. This is an exciting proposition altogether and a very popular recipe amongst we bongs. We are always tend to have more non veg dishes, and hence we keep on experimenting with non veg items with veggies, dal etc. Whenever we buy fish, we always make sure to get the big size fish so that the "Fish head" can be engineered for effective use, be it Murighonto or Macher matha diye Moong Dal. This is a simple recipe where we use onions, garlics, ginger garam masala to make this is rich one. the flavor from the fish head and the thick consistency of the dal makes it a complete dish. You don't need anything else in the menu if you have this awesome dal with steamed rice. 

Ingredients

1. Fish head - I have used Basa fish head / you can use Rohu or anything that is available
2. Moong Dal - 1/2 cup
3. Onion - finely chopped - 1
4. Bay leaf - 1
5. Cumin seeds - 1/2 tsp
6. Cloves - 2
7. Green cardamom - 2-3
8. Ginger garlic paste 1 tsp
9. Tomatoes - 1 big chopped
10. Cumin powder 1/2 tsp
11. Turmeric powder - 1 tsp
12. Coriander powder - 1/2 tsp
13. Mustard oil - 2 tsp
14. Green chillies - 2-3 (as per your taste buds)
15. Salt to taste

Process

1. Wash and clean the fish head properly and let it dry. Rub turmeric powder and little bit of salt on the fish head and keep aside.

2. Add oil in a frying pan  and one the oil is hot, fry the fish heads at medium heat so that they doesn't burn but cooks well inside. Keep aside once done.

3. In a separate pan, dry roast moong dal till it gives fragrance, just lightly dry roast and then wash and drain the water.

4. Cook the dal with 2 cups of water and little bit of turmeric powder and salt. 

5. Now, in the frying pan (the same pan can be used in which fish heads were fried) first add little oil, bay leaf, cumin seeds, cardamom and cloves. When they starts to splutter add onion and saute them for 2-3 minutes. Add ginger garlic paste and chopped tomatoes. Mix everything nicely and then add powder spices (cumin coriander and red chilli). Fry till the raw smell goes off and oil starts to release from the side.

6. Now add the pressure cooked dal and add some more water to get the desired consistency, if required. 

7. Break the fish head into pieces and add to the boiling dal. Let it cook for another 5-7 minutes till the fish head becomes soft. In the meanwhile, check the salt and seasoning and add salt if required. 

8. Once the dal is ready, drizzle some ghee and turn off the flame. Serve hot with steamed rice.

CHICKEN STEW

Chicken stew is a delicious meal with chicken, potatoes, carrots, onions, broccoli and any other veggies of your interests. It's all simmered in a rich seasoned chicken broth until tender. This is one of our favorite meals when there is hardly any time to cook. The perfect comfort food to warm up on a cold day. 

Ingredients

1. Chicken thighs / leg pieces - 3-4 
2. Pepper - as per taste
3. Salt as per taste
4. Onion - 1 diced
5. Carrots - 1/2 cup
6. Broccoli - 3-4 florets 
7. Oil - 1 tsp
8. Garlic - 1 tsp (minced)
9. Butter - 1/3 cup
10. Chicken broth - 3 cups
11. Potatoes - 1 
12. French beans (optional) - 5 6 (cut into 2 inch pieces) - I have used seasonal veggies
13. Green peas (optional) - 1/3 cup - I have used seasonal veggies
14. Flour - 1/4 cup
15. Bay leaf - 1
16. Chopped coriander
17. Tomato - 1 

Process

1. Heat oil in a large pan / cooker over medium heat. Season the chicken generously with salt and pepper. cook the chicken for 4-5 minutes on each side or until golden brown. You may need to cook in batches if you are using more than 5-6 chicken pieces. Remove from flame once done and cover to keep warm.
2. Add onions, carrots and other veggies to the pan / cooker and cook for 4-5 minutes until vegetables are softened. Add garlic and cook for 1 more minute and remove from the pan.
3. Now, melt the butter in the pan and add flour and whisk until combined. Cook for 1 minute. Now slowly pour the broth into the pan whisking constantly. Add the chicken and vegetables. Add the bay leaf and season the stew with salt and pepper to taste. Bring the stew to a simmer and cook for 20 minutes or until everything is tender. 
4. Sprinkle some coriander leaves and serve hot. 

PRAWN CURRY WITH COCONUT - NARKEL CHINGRI

A delicacy in Bengali Cuisine. Narkel Chingri is a dish that one cannot afford to miss in the festive season. Irrespective of whether you are Bengali or not, this dish is a must try for everyone who identifies as a foodie. The sweetness of coconut blended with the zing of mustard and added to the ever favourite prawns, this dish is irresistible for everyone. If you are a seafood lover, you would not want to miss out on this recipe. Traditional to Bengali culture, you must prepare this dish if you identify as a food fanatic who likes to explore different customs and cultures through the lenses of food. A rich taste and an amalgamation of flavors, this dish will help you gain compliments from all your guests . Serve this enticing recipe with steaming hot rice.

Ingredients

1. Prawns - 200 gram (if small size) OR 6-8 pieces (if big size / Golda chingri)
2. Mustard oil - 5 tsp
3. Black mustard seeds - 1/2 tsp
4. Sugar - 1 tsp
5. Grated coconut -1 cup
6. Green chilli - 6-8
7. Yellow mustard seeds - 2 tsp
8. Turmeric powder - 1/2 tsp
9. Salt as per taste

Process

1. To prepare this delectable dish, firstly marinate the prawns with salt and turmeric and keep aside.

2. Meanwhile, soak the black and yellow mustard seeds in water for 15 minutes. After that remove them from water and grind with green chillies to make a smooth paste. Take a bowl and pour this paste. Add coconut paste, turmeric powder, mustard oil, salt and sugar and mix well.

3. Now add the marinated prawns to this mixture, mix well. Add green chillies, if required. Ensure that prawns are coated well with this mixture.

3. Heat oil in a pan and add the prawns and masala mixture. Cook for about 10 minutes over slow flame. Turn off the flame. Add little coconut and mustard oil once again and stir well. Garnish with some more grated coconut on the top and serve hot.

KASHMIRI MUTTON ROGAN JOSH

Rogan josh is an aromatic curried meat recipe of Kashmiri origin. It is made with red meat, traditionally lamb or goat. It is coloured and flavoured primarily by alkanet flower or Kashmiri chillies. It is one of the signature recipes of Kashmiri cuisine and really takes time and much effort to prepare this dish. I made this Rohan Josh using @elthecook Kashmiri Rogan Josh tadka with a very less effort and my family loved it. They have a great range of veg and non veg tadka. 

Ingredients

1. Mutton - 500 gram
2. EL THE COOK Kashmiri Rogan Josh Tadka - 2 tsp
3. Salt to taste
4. Curd - 2-3 tsp
5. Oil of Ghee - 2 tsp
6. Hot water - 1-2 cup (or as required)

Process

1. Marinate the mutton pieces with salt and the Kashmiri Rogan Josh tadka masala and let it rest for at least 1-2 hours.

2. Heat 2 tsp of oil / ghee in a deep bottomed pan and pour the marinated mutton in it. Add salt if required. Let it simmer on high flame. Add hot water and let it simmer on mid-high flame, covering with a lid till the mutton pieces become soft and tender. (You can also do it in the pressure cooker to save time)

3. Serve hot with steamed rice or plain chapati. Your quick and easy Mutton Rogan Josh is ready.

KHATTA MEAT (Dogri specialty from Jammu)

Tried this Khatta meat recipe, which is a staple of Dogri community in Jammu. Basically meat is cooked in mustard oil with dry mango powder (amchur) which gives it a citrusy, sour taste. This is a  perfect combination of spicy and sour mutton curry from traditional Kashmiri Dish. You can pair this Khatta meat with rice or roti for a healthy meal at home.

Ingredients

1. Mutton - 200 gram (medium sized pieces)
2. Mustard oil - 2 tsp
3. Cinnamon stick - 1/2 inch
4. Jeera - 1 tsp
5. Cloves - 2
6. Black cardamom - 2
7. Onion - 3-4 finely chopped
8. Ginger Garlic paste - 3 tsp
9. Turmeric powder - 2 tsp
10. Kashmiri red chilli powder - 1 tsp
11. Salt to taste 
12. Dry red chilli - 1
13. Water - 3 cups
14. Aamchur powder - 2 tsp
15. Green chilli - 2 (or as per your taste
16. Coriander leaves - chopped (for garnishing)

Process

1. In a deep pan add mustard oil. Let it heat properly and then add cinnamon, zeera, cloves, dry red chilli, black cardamom and onions. Saute till pink. Add garlic and ginger paste, saute well. Add kashmiri red chilli powder, turmeric, salt and a cup of water and let it cook for 5 minutes on low medium heat. 

2. Now add the mutton pieces and mix nicely so that the cooked masala coats well with the mutton pieces. Continue doing this for 5-7 minutes on high medium heat. Now add 2 cups of water and let it come to a boil. Cover the pan and cook on medium heat till the meat is tender (takes about an hour based on the quality of the mutton). You can transfer this to pressure cooker and cook on same low medium flame till 6-7 whistle).

3. Once the meat is cooked add green chillies and dry mango powder and mix well. Transfer to a serving dish and garnish with coriander leaves and can be paired with plain rice or chapati. This is best served with Ghyoor (a traditional Dogri pancake).

LEMON PEPPER CHICKEN

Lemon pepper chicken is the name of several dishes found in cuisines around the world which includes chicken pepper and lemon. There are various kinds of recipes for making this dish. Here is a super quick and refreshing one enriched in lemon and pepper flavor, very simple and delicious.

Ingredients

For Marinade

1. Chicken 1 kg
2. Lemon juice 2 tsp
3. Garlic paste 1 tsp
4. Ginger paste 1 tsp
5. Black pepper 1 tsp (powder)
6. Curd - 1/2 cup
7. Salt to taste

For the curry

1. Bay leaf - 1
2. Black pepper - 5-6 pic
3. Garlic - 1 tsp (finely chopped)
4. Ginger  - 1 tsp (chopped)
5. Green chilli - 4-5
6. Cinnamon stick - 1/2 inch
7. Black pepper powder - 1 tsp
8. Salt to taste 
9. Lemon juice - 2 tsp
10. Water - 1/2 cup
11. Cornstarch - 1 tsp

Process

1. Wash and clean the chicken pieces and place them in a large bowl. Add lemon juice, garlic and ginger paste, black pepper powder, salt and curd. Give it a good mix and marinade for 30-45 minutes.

2. In a small bowl, add cornstarch with 2 tsp of water, mix well and keep aside.

3. Heat oil in  heavy bottomed pan, add cinnamon stick, bay leaf and black peppercorns. Saute for 30 seconds. Add chopped garlic and ginger and stir in high medium flame for couple of minutes.

4. Now add the chicken pieces and fry on each side for at least 10 minutes. The chicken should have golden brown texture. 

5. Add green chilli, black pepper powder and lemon juice. Stir and mix everything properly. Cover with a lid and cook for 15-20 minutes over low-medium flame.

 

6. When the chicken becomes tender add the cornstarch mixture and mix everything. Once the gravy reaches the desired consistency, remove the flame. Serve hot with steamed basmati rice. 

Fish Curry in Kerala Style

Kerala Fish Curry is a delectable option to prepare for regular meal, if you love coconut based curries. This fish curry recipe comes with special additions of tamarind extract and curry leaves, simmered with fish and coconut paste. You can pair with simple steamed rice for an easy lunch menu.

Note - Boneless fishes are best to make this recipe. I have used Catla (Labeo catla), which is also known as the major South Asian Carp. We bong loves Rui Catla equally. 

Ingredients

1. Fish (cut into cubes) - 250 gram
2. Onion - 1
3. Tomato - 1
4. Green chillies - 2-3 (as per your taste)
5. Oil - 5-6 tsp
6. Coconut paste - 1/2 cup
7. Red chilli paste / powder - 1/3 tsp
8. Coriander powder - 1 tsp
9. Turmeric powder - 1/2 tsp
10. Salt to taste
11. Dry red chilli - 2
12. Mustard seeds - 1/2 tsp
13. Curry leaves - 2-3
14. Tamarind extract - 2 tsp
15. Water - 1 cup

Process

1. In a pan, heat oil and saute the fish pieces adding pinch of salt and turmeric powder. You can add raw fish pieces to the curry also, I have fried them little bit.

2. Make a paste of onion, tomato and green chilies and keep aside.

3. Heat the pan, add coconut paste and cook until golden brown. Add dry spices and cook for 2-3 minutes, keep stirring. Remove from heat and keep aside.

4. Heat oil in the pan and add dry red chilli, curry leaves and mustard seeds and fry until the seeds start spluttering. Add the onion tomato paste and coconut paste and fry until brown, stirring continuously. Add the tamarind extract and a cup of water, stir well and bring to a boil.

5. Add fried fishes or raw fish pieces (whichever you are using) and salt as per your taste and simmer for about 10 minutes. 

6. Serve hot with steamed rice.

GOAN FISH CURRY (With Shark Fish)

Of all the region's dishes, one of the most well known is GOAN FISH CURRY. Pronounced go-an (as opposed to "groan" without the "r"), it's an aromatic curry with a blend of spices, garlic, ginger and onion along with fresh tomato and coconut. Goan Fish curry has a touch of tang to it which cuts through the richness of the sauce. You can use any fish in this curry, I have used SHARK FISH to make this rich curry, and trust me, it was so yummy. 

Ingredients:

• Kashmiri chilli - 1/2 tsp 
• Fenugreek - 1/4 tsp 
• Turmeric powder - 1/2 tsp 
• Coriander powder - 1/2 tsp 
• Cumin powder - 1/2 tsp 
• Ginger garlic paste - 1 tsp
• Tamarind - 3-4 
• Black mustard seeds - 1/4 tsp
• Chilli powder - 1 tsp
• Fresh Green chilli - 3-4 (as per taste)
• Coconut milk - 1/2 cup
• Tomato puree - 1 cup
• Onion - 2
• Sugar - 1/3 tsp
• Dry Red chilli - 2-3
• Shredded coconut - 1/2 cup
• Salt to taste
• Shark fish (you can use any fish) - half kg (cut into small pieces)

Process :

1. To start with, lets make the curry paste first - put all the ingredients (except fish, coconut milk, Dry red chilli and oil) in a jar and blend to a fine paste. 

2. In a frying pan, add some oil and deep fry the fish pieces, adding only salt and turmeric powder. Keep aside.

3. In the same pan, add oil and some black mustard seeds and dry red chillies. Then add this curry paste and saute for sometime to make the spice flavors bloom, you can add little water too. Once the fried aroma starts to come out, add coconut milk little by little. Add sugar and salt to balance the taste. Simmer for 5 minutes to reduce and bring the flavors together. Add the fish pieces, cover and cook for more 3-4 minutes. 

4. Garnish with shredded coconut and fresh coriander and serve hot with streamed rice. 

PALAK CHICKEN || SPINACH CHICKEN

My love for Chicken is never ending and this delicious Palak Chicken is all that I need to make my Sunday better. When it comes to easy and healthy chicken recipes, palak chicken or spinach chicken is one of them. This is a semi thick Indian curry of chicken and spinach that is cooked together along with spices. You can grind the spinach and cook this, I have not grinded the spinach and left them in the curry into pieces.

Ingredients:  

1. Chicken - 500 gram
2. Spinach - 500 gram (finely chopped or puree, whichever you are using) 
3. Tomato - 1 (finely chopped)
4. Onion - 2 (finely chopped)
5. Ginger garlic paste - 1 tsp
6. Green chilli - 3-4 (as per taste - slit)
7. Salt to taste
8. Turmeric powder - 1/2 tsp
9. Cumin powder - 1/2 tsp
10. Coriander powder - 1/2 tsp
11. Red chilli powder - 1/2 tsp
12. Garam masala powder - 1/2 tsp
13. Bay leaf -1
14. Dry red chilli - 1
15. Cinnamon stick - 1 inch
16. Cloves - 3-4
17. Mustard oil - 3 tsp (for cooking)
18. Butter - 1 cube / 1 tsp

Process:  

1. To start with, marinate the chicken pieces with ginger garlic paste, turmeric and keep aside for 30 minutes.

2. Heat butter and oil together in a pan and add cinnamon stick, cloves, bay leaf and dry red chilli and allow them to crackle. Add onion and fry them till soften and then add tomatoes and green chillies, saute for 5-7 minutes and then add all the powder spices and salt. Mix well. Cover with a lid and let it cook for 2-3 minutes. 

3. Add marinated chicken pieces and saute on high flame for 5-6 minutes. Stir in between. Add half cup of water, cover and simmer for 10-15 minutes. Once the chicken pieces half done, add the chopped spinach / or spinach puree (whichever you are using) and garam masala, mix well. Adjust the consistency if required and cook on medium flame for another 5-6 minutes or till done. Serve hot with steamed rice or chapati.

GRILLED PORK SEEKH KEBABS

Kebabs are a healthier fast food option because they are not deep fried and include salad, however kebab meat does contain fat and the amount will vary depending on the meat used.  I always wanted to try grilled kebabs at home, be it with any meat. Here is my first try on Grilled pork seekh kebabs. And is the simple and excellent recipe for for the same.

Ingredients:

1. Pork - 200 gram (trimmed and cut into 1 1/2" pieces) 
2. Ginger Garlic paste - 1 tsp
3. Garlic ginger powder - 1 tsp
4. Black pepper - 1 tsp
5. Olive oil - 2 tsp (you can use regular oil also)
6. Onion - 1 big (cut into 1" pieces) (optional)
7. Capsicum - 1 (cut into 1" pieces) (optional)
8. Tomato - 1 big (cut into 1" pieces) (optional)
9. Salt to taste
10. Fresh coriander leaves for garnishing (optional)

Process: 

1. In a large mixing bowl add pork pieces, all the powder masalas and salt and stir well until well combined. Add onion pieces, tomatoes and capsicum (whichever you are using) in the bowl. Add 2 tsp olive oil and toss to combine. Cover and marinate in the refrigerator for at least 4-5 hours or if possible, overnight. 

2. Thread the kebabs onto metal skewers, alternating between meat, onion, capsicums and tomatoes. For even browning, the meat and veggies should be just touching on the skewers and not crowded together. Let your skewers stat at room temperature for 30 minutes before placing on the grill.

3. Pre heat the grill to medium / high heat. Add skewers in a single layer and grill for 8-10 minutes total. Meal skewers turn like a triangle so I have cooked about 3 minutes per side on all the sides. Grill until cooked through. Spread some lemon juice over the kebabs and let them rest for 3 minutes before serving. 

Bombay Duck Fish Fry || Lote Maach Bhaja

A rainy day adds more color to our surroundings and more taste to our foods. As the clouds starts to thunder and it starts to rain, our stomach starts to growl and rumble. And on a rainy day Khichuri is the perfect food with lots of bhaja-bhuji (Deep fried stuffs). Here is a perfect combo lunch with Khichuri and Bombay Duck Fry (Lote Maach). The recipe for Bombay Duck fish fry is so very easy and needs no time.

Ingredients :

1. Lote maach / Bombay duck fish - 200 gram
2. Besan / Gram flour - 2 tsp
3. Salt to taste
4. Red chilli powder - 1/2 tsp
5. Baking soda - 1/4 tsp
6. Green chilli (Chopped) - 1/2 tsp 
7. Ginger (chopped)- 1/2 tsp
8. Bread crumbs - 1 tsp
9. Turmeric powder - 1/4 tsp
10. Oil to deep fry
11. Coriander leaves - 1 tsp chopped (Optional)

Process :

1. Clean the fish, slightly cut along the stomach and take off the spine as that is the only major bone. Squeeze out the water in the fish by pressing it between your palms.

2. In a mixing bowl, add all the ingredients except the fish pieces and mix them well with a little bit of water. Add the fish pieces in the batter.

3. Coat the fish nicely in the batter and deep fry one by one in low flame. 

You can serve them as a starter also garnishing with some onion rings and ketchup. I have made the combo with Khichuri.

COORG PANDI CURRY || COORG STYLE SPICY PORK

This cuisine is very popular in Karnataka. A spicy pork curry with freshly made simple and basic ingredients which are mostly available at home. Its a very unique dish with a tangy and spicy taste, semi dry in texture. This South Indian delicacy is a perfect option for lunch or dinner with simple steamed rice. 

Ingredients :

1. Pork - half kg
2. For the home made masala :  tsp Fenugreek seeds, 1/2 tsp cumin seeds, 1/2 tsp coriander seeds and 1 tsp pepper.
3. For making the masala paste : Onion 2 big (chopped), 1 inch piece ginger, 7-8 garlic cloves, 8-10 curry leaves, 4-5 green chillies, 6-7 cloves, handful of coriander leaves and 1/2 tsp oil.
4. For making the Curry : Salt as per taste, 1 tsp oil, 1/4 tsp turmeric powder, 1/2 tsp red chilli powder, 4-5 curry leaves, 1/2 tsp mustard seeds, the home made masala paste, 1 cup pork stock and 3-4 cup of water (or as per required)

Process :

1. In a kadhai, add water, 2 tsp lemon juice, salt and pork and let it simmer for 40 to 45 minutes.
2. For preparing home made masala add all the ingredients mentioned above (In home made masala) in a frying pan and roast them till it changes the color. Once roasted, grind them into powder and keep aside.
3. Now, let's make the masala paste. Take a pan and in a very low flame, first add onions, ginger, garlic, cloves, curry leaves and green chillies. Mix them well and let the onions turn brown in color. Once cooked, hand a handful of coriander leaves and half tsp oil. Turn off the flame and grind this into a smooth paste, keep aside to use later for making the curry.
4. Now we have everything ready, so let's start with the curry. Take a pan and add oil. Add mustard seeds, curry leaves and masala paste (that we have made) and mix well. Then add half cup of water, the home made powder masala and half cup of pork stork and red chilli powder. Let the masala fry for 5-6 minutes.
5. Once you can smell a good and strong aroma coming out from this masala fry, add the pork pieces, turmeric powder and salt to taste. Mix well and saute for 2-3 minutes ensuring the pork pieces are coated well with the masala. 
6. Add 4-5 cup of water and cover the pan, cook it till the pork becomes tender. It would take 30-40 minutes based on the quality of the pork.
7. Once the pork is cooked, garnish with coriander leaves and serve hot with steamed rice.

MALAI MUTTON

The most essential part of a well-balanced diet is food. And If you have ample time to spend in the kitchen, you can do many experiments. Here is my experiment with Mutton this weekend. The best combo to serve with Malai Mutton is paratha or roti, though we had with Egg fried rice. The outcome of this curry recipe is a silky smooth tender dish which is super yummy. 

Ingredients:

1. Mutton - 300 gram

2. Lemon juice - 2 tsp

3. Curd - 1/2 cup

4. Malai / cream - 3 tsp

5. Elaichi (green) powder - 1 tsp

6. Ginger garlic paste - 1 tsp

7. Garam masala - 1 tsp

8. Coriander leaves (fresh) - for garnishing

9. Salt to taste

10. Onion - 2 (paste)

11. Cumin seeds - 1 tsp

12. Oil - 2 tsp

Process:

1. Marinate mutton pieces with lemon juice and salt and keep aside for 2 hours. After that add curd, ginger garlic paste, elaichi powder and and again keep aside for 4-5 hours. (If you are planning for lunch menu, you can leave the marination overnight also).

2. Heat oil in a heavy bottomed pan and add jeera. When splutters, add the marinated mutton, cover and simmer until tender.

3. Meanwhile in a separate pan, add 1/2 tsp oil, and add onion paste, ginger garlic paste and garam masala, and saute for 5 to 7 minutes, and add this masala paste to the mutton pa. Mix well and let it cook til the mutton is tender.

4. Once done, add fresh cream to the gravy and garnish with fresh coriander leaves.

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.

Butter Chicken

Butter chicken has gained much popularity across the globe, paired with naan or chapati is a delight that most Indians love during their restaurant visits. When I tried, here is the result...

INGREDIENTS:

Chicken : 250 gram boneless

Tomato -  3 to 5 chopped

Ginger Garlic paste - 1 tsp

Kasmiri red chilli powder - 1 tsp

Whole garam masala 

Salt to taste

Sugar - 1/2 tsp

Butter

Oil

Kasoori Methi

PROCESS:

1. Marinate the chicken pieces with ginger and garlic paste, salt and kashmiri chilli powder and keep in refrigerator for half an hour.
2. After half an hour, in a nonstick pan, add oil and fry chicken pieces and saute till chicken is cooked. Set aside.
3. In the frying pan, add 2 tsp oil and add chopped garlic and tomato, saute for 7-8 minutes, cool down and grind to a smooth paste. 
4. Now, heat a pan, add 1 tsp oil and two pieces of butter, add whole garam masala and saute,, add that tomato paste, kashmiri chilli powder, salt to taste, ginger garlic paste, mix well and let it cook for 10-15 minutes in low flame. Add the fried chicken, cover the pan and let it look for 5-10 mins on low heat.
5. After 10 min, open the lid and add 1 tsp sugar, garam masala powder and fresh cream, stir properly so that the the cream mix well with the chicken.
6. Sprinkle some kasoori methi when the chicken gravy is ready. Garnish with some more fresh cream.

Chicken Rezala

Chicken Rezala is an authentic bengali chicken curry in white gravy, this is very popular and beloved dish in Bengal.This royal dish is simply magical with its delicious aroma, texture and lip-smacking taste. The chicken is slow-cooked in a white cashew nut gravy with a blend of aromatic spices which lend a divine flavour to this dish. It has a perfect blend of sweetness and sourness in a mildly spiced gravy makes it just delectable with chapati or biriyani.

INGREDIENTS:

Chicken : Half kg

Cashew & Poppy seeds paste - half cup

Curd - half cup

Onion Paste - 1 cup

Ginger Garlic paste - 1 tsp

Dry Red Chili -2-3

Whole garam masala 

Salt to taste

Sugar - 1/2 tsp

Ghre or Oil

PROCESS:

1. Make a smooth paste with cashew and poppy seeds in a spice grinder and keep aside to use later.
2. Marinate the chicken pieces with onion paste, ginger and garlic paste, curd, salt and keep aside for 1 hour.
3. After 1 hour take a nonstick pan and heat ghee and oil together.
4. After one hour of marination, take a non stick pan, heat ghee or oil (whichever you are using). Add the whole spices till the fragrance comes from the spices and add marinated chicken along with the marination. cover the pan and let it look for 20-25 mins on medium heat.
5. After 20-25 min, open the lid and add the cashew and poppy seed paste, sugar, stir properly so that the paste get mix with the chicken, add the lid and let it cook for another 15-12 minutes.
6. Then open the lid and let it boil till the gravy becomes creamy in texture. Serve with hot plain rice or roti.