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

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).

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.