SEWAI KHEER WITH KESAR

A delicious Indian desert made with Vermicelli / Sewai, cooked in milk and dry fruits. A quintessential festival recipe, sewai or sheer khurma is made in every household on the occasion of Eid. One of the most favorite Indian desert, made quickly and easily with just a few ingredients. 

Ingredients: 

1. Broken vermicelli / sewai

2. Milk - 1 ltr

3. Sugar - 5 tsp

4. Ghee - 1 tsp

5. Green cardamom pods - 4-5

6. Saffron / kesar  -1 tsp  

7. Nuts / raisin / kaju / almond - to garnish

Process:  

1. Heat ghee in a pan and roast the sewai to golden brown (on slow flame)
2. Open cardamom pods and add to sewai and let it release the aroma.
3. In a heavy bottom kadai / wok boil the milk. When milk comes to boil, add pinch of saffron.
4. Add sugar and sevai and let it cook for 10 minutes on slow flame. Let it boil till sevai is cooked.
5. Add raisin and let it cook for 2 more mins. 

6. Garnish with chopped nuts and remaining saffron.

KACHA KOLAR KOFTA CURRY

Bengali Style Kacha kolar Kofta Curry Recipe (Green Plantain / Green Banana Kofta Curry) is one of my all time favorite dish made with soft and crispy Koftas dipped in thin and simple jeera based curry. The Raw banana is rich source of vitamins, minerals, and fiber. Also the starch content present in raw banana helps in controlling blood sugar level and manage cholesterol.

Ingredients: 

1. Green Banana - 2 -3 nos
2. Besan - 1 tsp
3. Mustard Oil
4. Tomatoes Pureed - 2 
5. Bay Leaves - 2
6. Dry Red Chilli - 2 
7. Hing - A pinch
8. Cumin Seeds -  1/2 tsp
9. Grated Ginger -  1 tsp
10. Turmeric Powder -  1/2 tsp
11. Coriander Powder -   1 tsp
12. Cumin Powder -   1 tsp
13. Garam Masala Powder -  3/4 tsp
14. Salt To Taste
15. Green Chilies - 216. Red Chili Powder -  1/2 tsp
17. Coriander leaves - to garnish

Process:  

1. Pressure cook the Green Bananas. Once they have cooled down, peel them off and mash them with besan, turmeric powder and salt. You can also add chopped green chillies (as per your taste). Make small balls out of them and deep fry them till golden-brown in mustard oil.

2. Now, heat some oil in a pan and temper it with hing, bay leaves, dry red chilli and grated ginger. Fry it well before adding the tomato puree.
3. Cook it till it reduces and water has been gone. Add the dry spices and fry it nicely till the edges release oil.
4. Add water to make the gravy and put in chilies as per your taste. You can slice them or simply add them whole. Cover it with a lid and allow it to simmer.
5. Before turning the heat off, drop the fried Koftas in the gravy and garnish with coriander leaves. (Though garnishing is completely optional, you can add fresh cream also to garnish and give a nice look)

RUI MACHER KALIA || ROHU FISH CURRY

Rui Macher Kalia is a popular and age-old Bengali style fish curry. I grew up eating this, and it has been a family favorite for almost all Bengali families. Specially during Bengali wedding, this dish is a "must" in the menu.  I have learned this from one of my cousin, years back, and sharing the recipe here. 

Ingredients: 

1. Rohu fish - 5-6 pieces 
2. Turmeric powder - 1 tsp 
3. Red chilli powder - 1 tsp 
4. Onion paste - 1 onion
5. Ginger garlic paste - 1 tsp
6. Tomato p- 1 (puree) 
7. Green chillies - 2-3
8. Coriander leaves (for garnishing - Optional) 
9. Garam masala powder - 1 tsp
10. Dry red chilli - 1
11. Green cardamom - 1-2
12. Cloves  - 2
13. Stick cinnamon - 1 small
14. Dhaniya powder  - 1 tsp
15. Jeera powder  - 1 tsp
16. Salt and sugar - to taste
17. Bay leaf - 1
18. Oil - for cooking

Process:  

1. Marinate the fish pieces with salt and turmeric powder.

2. Heat oil in a frying pan and deep fry the fish pieces and keep aside

3. In the same oil tamper the whole jeera, bay leaf, garam masala and dry red chilli, saute for a minute and add onion and ginger garlic paste. 

4. Saute well till the raw smell goes away and it becomes golden brown.

5. Add tomato puree and other spices and mix well. Sprinkle little water if required.

6. Once the spices are fried properly, add raisins and a cup of water and let the curry boil for 3-4 mins.

7. Add the fish pieces and cover it for another 3-4 mins.

8. Once this is done, you can add chopped coriander leaves, green chillies and garam masala powder, cover the pan for 1 min and remove the fire.

The Rui macher kalia is ready to serve, goes well with steamed rice.

BHAPA ILISH || SORSE BATA ILISH

Shorshe bata Illish is a quintessential Bengali dish, the seasonal Hilsa fish is cooked in mustard paste. BONG's are great food lovers and take pride in their cuisine. Here is another favorite  BONG cuisine "Sorse Bata Ilish" OR "Bhapa Ilish" 

Ingredients: 

Ilish / Hilsa fish - 500 gm
Black mustard seeds - 2 tsp
White mustard seeds - 3 tsp
Green chillies - 3-4
Red chillies -1-2
Turmeric powder - 1 tsp
Salt to taste
Mustard oil - 2 tsp

Process:  

1. Wash the Ilish pieces and keep aside.
2. Soak the mustard seeds (both black and white ) in a little bit of water for at least 10 – 15 minutes. Drain the water from the mustard seeds and then make a smooth paste of the mustard seeds, green chillies , turmeric powder and salt.
3. Marinate the fish pieces nicely with the prepared paste and some mustard oil and let the fish marinate for at least 1 hour. The pieces should be placed nicely in a vessel without the pieces overlapping. 
4. Keep the vessel on the gas, on medium flame allow the fish to cook.
5. The fish is ready when the mustard oil starts floating on the top. Do not make the gravy dry because the gravy of this dish is very tasty to have with rice.
6. Serve hot with steamed rice.  

CHICKEN PULAO

Chicken Pulao is another traditional dish from Hyderabad, this adds life to every occasion. This traditional dish needs no introduction and is a delightful blend of spiced chicken, rice and aromatic herbs. There are several ways of preparing this dish and I have the simplest recipe to prepare this dish. Here’s how you go about preparing it at home with some easily available ingredients. 

Ingredients: 

Chicken -  200 gm 

Garlic -  4-5 cloves

Ginger -  2-3 inch

Bay leaf / tej pata - 3

Green cardamom / Elaichi -  3-4 

Turmeric powder -  1/2 tsp 

Green chillies - 4-5 or as per taste

Clove - 5-6

Basmati rice - 1 cup (serves two to three)

Garam masala powder - 1 tsp

Red chilli powder - 1 tsp

Star anise - 4-5

Curd (2 tsp) - for marination 

Onion - 2 - sliced 

Salt - to taste

Carrot - 1 sliced / beans - 5-6 - cut into pieces

Process:  

• 1. Take a bowl and add garam masala, red chilli powder, salt, turmeric powder and half of the prepared ginger-garlic paste. Mix it well and keep aside. Marinate the chicken pieces with curd and this ready spices mix and keep it aside to set for 20 minutes.
• 2.Heat oil in a non-stick pan on medium flame and add bay leaves, cardamom, cloves, cinnamon, green chilies and star anise. Mix well and add sliced onions. Saute them over a medium flame until onions turn glossy and transparent.
• 3. Now, add the marinated chicken and cook them for 4-5 minutes.
• 4. Add rice, 1 cup of water, turmeric powder and the remaining ginger-garlic paste. Season with salt and mix well. Let the rice be completely cooked. Stir occasionally.
• 5. When the rice is cooked, transfer the pulao to a serving plate, squeeze lemon on it and garnish with coriander leaves. You can add raita as a side dish.
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PANEER BUTTER MASALA

Every paneer lover swears by this recipe of paneer butter masala. This recipe can be easily made at home and the result is quite rewarding. Chunks of soft paneer tossed in a smooth onion tomato masala made rich with a good addition of fresh cream and butter.  The hint of spices in the sweetish creamy gravy is like a party for your taste buds   

INGREDIENTS:

Paneer - 250 gram

Tomato -  3 to 5 chopped
Onion paste - 2-3 

Ginger paste - 1 tsp

Garlic - chopped 5-6 cloves

Kasmiri red chilli powder - 1 tsp

Whole garam masala 

Fresh cream

Salt to taste

Sugar - 1/2 tsp

Butter/Oil

Kasoori Methi

Coriander leaves to garnish

PROCESS:

1. Heat oil in a nonstick pan, add 2 tsp oil and add chopped garlic, onion and tomato, saute for 7-8 minutes, cool down and grind to a smooth paste. 
2. Heat pan again, add 1 tsp oil and butter, add whole garam masala and saute, add 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 paneer, cover the pan and let it look for 5-7 mins on low heat.
3. After 5-7 min, open the lid and add 1 tsp sugar, garam masala powder and fresh cream, stir properly so that the the cream mix well.
4. Sprinkle some kasoori methi when the gravy is ready. Garnish with some more fresh cream and coriander leaves. Goes well with Paratha.

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.