BHAPA DIMER DALNA || BAKED EGG CURRY

Bhapa Dimer Dalna or baked egg curry is a traditional Bengali curry which is very easy to cook and require few ingredients. It is very nutritious and delicious too. During this quarantine time, took a chance to cook this again after a long time 

Ingredients:

For Baked Egg / Bhapa Dim:

Eggs: 5-6

Coriander leaves: Moderate amount, finely chopped

Milk: Half cup

Baking Powder: Slightly

Green Chilies: 2-3, finely chopped

Chilly Powder: According to taste

Salt: To Taste

For the Gravy:

Oil: 3-4 Tablespoon

Ginger: 1 inch, finely crushed

Curry Leaves: 8-10 leaves (optional, but if using, make sure they are fresh)

Tomato: 2, finely chopped

Cumin Powder: 2-3 Tablespoon

Turmeric Powder: 2 Tablespoon

Red Chilly Powder: 3 tablespoon or according to Taste

Green Chilies: 2-3, coarsely crushed (Optional)

Salt: To Taste

Sugar: Slightly (optional)

Process:   

For the Baked Egg || Bhapa Dim:

• Mix all those ingredients into a thick batter. Greese a deep bottom bowl and add the mixture.

 (don't worry if you do not have a steamer. Use a deep Kadhai, pour half water into it, Put a Steel Pan Pot holder inside the kadhai and place your bowl)

• Let it steam for at least 10 -12 minutes. Check the consistency using a fork. I bet you know how to check it. As same as checking the cake-bake.

• Well if you find the steamed egg is all set, then turn off the gas; open the lid of your steamer; take out the pot very carefully and keep it aside to let it cool.

• Now take out the egg-cake using a spoon or a small knife; cut the cake into pieces of your choice.

For the Gravy:

• Heat the pan and put the oil into it.

• Put crushed ginger and fry a bit.

• Add the curry leaves and saute for a while.

• Add tomato pieces and fry; keep stirring.

• Make a paste of the turmeric, red chilly and cumin powder using water or milk.

• Add the mixture into the pan and cook it very well. Add water if required.

• Let the oil come from the cooked masala.

• Now you can add the crushed green chilies.

• Add water to make the gravy as per your choice of consistency. Add salt and sugar as per your taste.

• Put all thee steamed egg cubes into the gravy and mix them well.

• Lower the flame and keep it for a couple of minutes. Garnish with coriander leaves or tomato pieces as you like. 

Your BHAPA DIMER DALNA || BAKED EGG CURRY is ready to serve. Goes well with steamed rice.

RESHMI PANEER

Paneer is a great source of protein specially for vegetarians. "Reshmi Paneer" - though not sure why the name is "Reshmi Paneer", but it is a delicious curry made with cottage cheese and cooked in rich, creamy gravy with various spices. I saw this recipe recently somewhere in Instagram and just tried it. I am keeping the name same as I saw. Hope the people who loves paneer would surely give it a try. 

Ingredients: 

1. Paneer – 500 g (cut into cube pieces)
2. Tomato – 2
3. Tomato puree – 1 cup
4. Onion –  1 (Cut onion into half and slice )
5. Onion paste – 1 cup
6. Cumin seeds – 1 tsp
7. Ginger-Garlic paste – 1 tbsp
8. Coriander powder – 2 tsp
9. Turmeric powder – ½ tsp
10. Red chilli powder – ½ tsp
11. Fresh cream – ½ cup
12. Garam masala powder – 1 tbsp
13. Fresh coriander leaves
14. Salt to taste
15. Oil – 1 tbsp

Process: 

1. Heat oil in a non-stick pan.
2. Add cumin seeds and sliced onion to the pan and saute well.
3. Add tomato and toss. After that add ginger-garlic paste, onion and tomato paste and other masala powders. Saute well.
4. Add little water, mix well and cook for 5 minute.
5. Now add paneer into the gravy and cook for another 5 min covering with a lid.
6. Finally add cream and mix well. Add garam masala powder at last.
7. Garnish with chopped coriander leaves and mix well. Serve hot with steamed rice or roti.

MAGGY STUFFED OMELETTE

There is something about Maggy that always brings back our childhood memories and almost everyone loves maggi. This Maggy Omelette recipe is very unique and delicious. This easy breakfast idea can be prepared in minutes.

Ingredients: 

Maggy - 1 packet (boiled)

Eggs -4

Black pepper powder 1/4 Tablespoon

Maggy taste maker - 1 packet 

Coriander leaves - 1 Tsp Chopped

Green chillies - 1 Tsp Chopped

Onion - 1 Tsp Chopped

Process:   

1. In a Bowl Crack open 3 Eggs. Add all the ingredients except boiled maggy and whisk till frothy
2. In a Shallow pan on medium heat add Butter. When Butter melts add the mixture and let it cook for 1 min in low flame
3. Add taste maker in the boiled maggy and add in the omelette base, cover it with a lid and cook for 3-4 minutes on low flame. The omelette should be cooked from the top and no liquid should be visible.
4. Fold the omelette in half and cook on low for another 2 minutes. Now cut it in the center into two halves, and garnish with coriander and tomato ketchup

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.

MALAI KOFTA

Malai Kofta is a hugely popular dish on Indian Restaurent menus. It is a special occasion food probably because making it is a labor of love and takes time and effort. Malai Kofta is the perfect vegetarian alternative to meatballs.Goes well with Parathas.

INGREDIENTS: (for Kofta)

Paneer (Cottage cheese) 250 grams
Potato (boiled and smashed) - 3-4

Red chilli powder 1 tsp
Cumin powder 1 tsp
Coriander powder 1 tsp
Garam masala powder 1 tsp
Salt to taste
Cashewnuts 50 gram
Coriander leaves - 1/2 cups

Corn flour -3-4 tsp

Oil 3-4 tsp for deep fry

INGREDIENTS: (for Curry)

Tomatoes 3 medium

Onion - 4 medi - finely chopped
Ginger Garlic paste 1 tsp
Green cardamoms 2-4
Cinnamon stick 1-2

Green chilly - 2-3
Red chilli powder 1 tsp

Cumin powder 1 tsp
Coriander powder 1 tsp
Salt to taste
Oil - 2 tsp
Yogurt 50 gram
Garam masala powder 1 tsp
Fresh cream 2 tsp
Garam masala powder 1/2 tsp

PROCESS:

1. Place smashed potatoes into a bowl, add paneer into it. Add salt to taste and all the masala,  add corn flour, cashew nuts, coriander leaves and mix well. Take small portions and shape into koftas. Deep-fry these koftas till golden.

2. Heat a frying pan, add Green cardamoms, cinnamon and Green chilly. Now add chopped onions and saute for 2 mins. Add tomato puree when the onion turns into light brown. Add all the masala (cumin, coriander, kashmiri chilly powder and salt), let it cook for another 2-3 mins. now add yogert, mix well and cover with a lid. (If you don't like a thick gravy, you can add half cup of water). Cook for 3-4 mins in low heat.

3. When the curry is almost done, add a little cream and garam masala powder and mix well.

4. Add the kofras in the gravy and let it cook for 2 more mins.

5. Garnish with fresh cream and chopped coriander leaves. Serve hot.

MASALEDAR BRINJAL

Ingredients :

Small Brinjal - 1/2 kg

Turmeric powder - 1/2 tbsp

Salt to taste

Oil - 2 tsp

Onion - 2 (paste)

Onion - 1 chopped

Tomato - 2 (paste)

Ginger- Garlic paste - 1 tbsp

Garlic (cloves) - 6-8 chopped

Coriander leaves (optional)

Process :

1. Cut brinjals in to criss-cross slits, without removing segments. Add Turmeric powder and pinch of salt and mix well.

2. Heat oil in a non-stick pan, add brinjals.

2. Fry them well and remove from pan and keep aside.

3. In the remaining oil roast chopped onions, chopped cloves and then add the paste ingredients and cook until raw smell goes off. Make it as a fine paste. 

4. Now add the fried brinjal and give a saute without breaking the brinjal shape. 

5. Close the pan with lid, give a soft stir in between. Fry it until brinjal gets cooked and the grinded paste sticks well to the brinjal. Garnish with chopped coriander leaf (optional) and serve hot with chapati / roti.

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.

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

Chicken Dak Bungalow

Chicken Dak Bungalow curry is a Bengali cuisine, sadly, is a near forgotten culinary treasure that survives a few remaining khansama families and Anglo Indian household.

Very honestly, I didn't have any idea of this recipe before I saw one of my Friend cooking this. And it turned out to an yummy one. I have collected some information about this dish from here and there and did some minimum variations of his recipe but the result was absolutely heavenly.

INGREDIENTS 

Chicken- 1 kg

Boiled eggs- 3

Potatoes- 2

Onions- 3

Cinnamon- 1 inch long stick

Cloves- 5

Green cardamom- 3

Bay leaf- 2

Black cardamom- 2

Cumin seeds- 1 tsp

Turmeric powder- 1 tsp

Chili powder- 1 tsp

Kashmiri chili powder- 2 tsp

Coriander powder- 1 tbsp

Curd- 5 tbsp

Salt- to taste

Ginger garlic paste- 3 tsp

Green Chili paste- 2 tsp

Mustard oil- 6 tbsp

Green chilies slit- 5

PROCESS 

• Marinate the boiled egg and potatoes in turmeric powder and salt. Set aside for 30 minutes and shallow fry them in 2 tbsp oil.
• Meanwhile fry one onion till brown and make a paste of it with curd. Set this paste aside or refrigerate it till you use it.
• Make paste out of the second onion and marinate the chicken with the onion paste, salt, green chili paste and ginger and garlic paste.
• Marinate the chicken for at least 3 hours or overnight.
• Heat mustard oil in a pan if you are using kachi gani heat till it emanates fumes and only then continue cooking.
• Add cumin seeds and all the whole spices cinnamon, cloves, cardamom, bay leaves) and saute them for a minute or two.
• Add chopped onion and saute till the onion is translucent. Now add the marinated chicken along with the curd-onion paste, spice powders and cook for 10 minutes.
• Add a little water if you want thicker gravy. I have this curry with rotis so I don't add much water. Besides the chicken releases sufficient water to form a gravy.
• Once the chicken has cooked add the fried boiled eggs and potatoes and simmer the curry for 5 minutes.
• Garnish with slit green chilies and the curry is ready. Serve with Steamed Rice.