Reader's Contributions: Page 4
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Tanusri Mukherjee INGREDIENTS: Ilish macher matha---2(medium size) Kochur loti--1 bundle(after buying the loti,open the bundle and dry for a day) Chola--1tbsp(soaked the prevous night) grated coconut---1/2 coconut should be grated. Green chillies-----4(depending on how hot you like) Panch phoron---1/4 tsp tumeric powder salt to taste oil----3 tbps METHOD: Cut the loti the night before you cook into 1" long pieces and soak them overnight in water. Clean the fish head. Do not wash many times because illish mach becomes very smelly with more washing. Rub tumeric powder and salt on the fish head and fry it in oil. Mustard oil is the best choice because this dish tastes delicious with mustard oil but any other oil will also do. Fry the fish head lightly and keep aside. Discard this oil. Take a wok/karai and put 1 tbsp of oil in it. When the oil is hot put the panchphoron in the oil and let it splutter. You will get a lovely aroma of the phoron. To this add, 2 green chillies (slit lengthwise) and the pre-soaked chola. Stir for about 2 mins. Then add 1/2 the grated coconut and the fish head. Cook for 3-5 mins. Next add the loti, remaining chillies, grated coconut, salt and tumeric powder. Keep stirring with a spatula. Keep the fire medium. Do not add any water because water will come out from the loti. Stirring should be continued till all the waster dries up. Then add 1 cup of water and let it cook till all the water has dried and the fish head is soft. Finally, add a pinch of ground roasted panchphoron and your dish is ready. Serve with hot rice. |
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Pritha Lal Carrot Raita Fresh Carrots - 4 Fat Free plain yogurt - 4 cups Water - 1-½ cups Roasted Jeera powder - 2 teaspoons Copped Coriander leaves - 2 tablespoons Salt and Kali Namak - As per taste Sugar - 2 1/2 tablespoons (or as per taste) Ginger paste - 2 teaspoons Copped Green Chillies - 1-½ tablespoons Curry Leaves - 5-6 Mustard Seeds - 1 teaspoon Asafoetida - ¼ teaspoon Oil - 2-½ teaspoon Method: The Yogurt: Mix the yogurt and water and to it, add the roasted jeera powder, ginger paste, chillies, salt, kali namak, sugar and coriander leaves. Add the water based on the kind of consistency you prefer for the yogurt. Keep this yogurt mixture in the fridge for at least an hour. (This can also be prepared the previous day) The Carrots: Grate the carrots and set aside. In a small skillet or saucepan, pour oil and let it heat. To this add the mustard seeds, let them splutter then add the curry leaves and asafoetida. Now add the grated carrots and fry the whole thing till the carrots become slightly soft. At this point you could add a little bit of salt to the carrots. To this add a tablespoonful of the prepared yogurt and let it sizzle for a few seconds, while stirring the whole mixture. Remove from gas and let it cool. About 2 -3 hours before you serve the raita, add the carrots to the yogurt and fold it in gently with a spoon. Serves: 10 Saucy Eggs Hard Boiled eggs (shelled and cut lengthwise) - 10 Red Onion (sliced) - 1 (large to medium) Garlic (grated) - 5 pods Dry Red Chillies - 4 Heinz Tomato Ketchup - 6-7 tablespoons Sriracha Red Chili Sauce - 2-3 teaspoons Salt - as per taste Chopped Coriander leaves - 3 tablespoons Oil Heat Oil in a large flat skillet and add the grated garlic and red chillies. Fry for a few seconds and then add the sliced red onions. Continue to fry them till they are golden brown. Add 2 teaspoons of the chopped coriander leaves and one teaspoon of the red chili sauce. Let them sizzle and then place the sliced eggs carefully on the skillet. Fry for about 2 minutes making sure both sides of the egg are slightly brown. Now add the tomato ketchup and the remaining chili sauce and coat the eggs with this. Lower the flame and cook covered till the eggs are done and the gravy is really thick. Make sure to keep turning the eggs gently and coating all sides with the sauce. Add salt and sugar depending on your taste. Garnish with coriander leaves and serve. |
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Shelley Bose Here is a recipe for microwave doi-maach using Salmon. Smear Salmon with Salt (I don't use turmeric as I think the fish looks prettier in pink). In a frying pan saute some sliced onions. Place fish in a micro wave proof dish, cover with plain yoghurt beaten with a litlle salt and water, sprinkle chilli powder, raisins (optional), green cardamom, clove, cinnamon, bayleaf, sauteed onions, and 1 green chilli slit through lengthwise. Cover and cook on high till fish is done (time will vary with quantity - usually 5-7 mins for 4 steaks) |
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Bidisha Rudra This is an a quick 'n' easy Indian dessert preparation. This was taught to me by Mrs. Parna Bhattacharya at Athens, Georgia when I first came to USA in 1995. Parna Mashi is no more in this world but her recipes will continue to linger forever. This is a wonderful dessert for hot summers! Ingredients: 1 can of Mango Pulp (available in Indian Grocery stores) 32 oz. plain Yogurt 16 oz. sour cream 32 oz fruit cocktail cans 1 small scoop of raisins 1 small scoop of almonds or pistachios cut to small pieces sugar to taste Whip together mango pulp, sour cream and yogurt using an egg beater or blender till the mixture reaches a smooth consistency. Add sugar to taste. Next, drain out all the juices from the fruit cocktail. Add the fruits to the pulp. Garnish with raisins and nuts. Put it in the refrigerator to cool. Serve chilled. Enjoy! |
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Bidisha Rudra This is an easy recipe for making sorse-jhal. Cooking time is 10-15 minutes. Preparation time: 5 mins Take 5-6 flounder fish fillet. Alternatively, you can also use Red Snapper fillets. Take a flat oven-safe bowl. Put the fish fillets on it and pour half a cup of mustard oil. Sometimes, to save on my stock of mustard oil- I mix 1/4 cup of mustard oil with 1/4 cup of any vegetable oil. The mustard oil is basically needed to bring flavor to this dish. Next, grind mustard seeds (1 and 1/4 tablespoons) in a coffee grinder. Add a pinch of turmeric powder, 1 teaspoon of coriander powder (optional), 1/2 teaspoon of chilli powder and salt (to taste). Now mix all these spices with the fish in the bowl. Slit 3-4 green chillies and put them over the fish fillets. Cover the bowl with an aluminium foil. Finally, put it in the oven at bake at 350 degrees for 10-15 minutes. Serve hot with rice. |
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Jharna Bose Here is an easy recipe for Cauliflower Roast- 1. Blanch Cauliflower florets in salt water, drain and keep aside. 2. Make a gravy with plain yoghurt, salt (to taste), chilli powder, pinch of sugar, almond paste (Soak almonds in water then wet grind), raisins (few). 3. Pour gravy over Cauliflower and keep for at least 1 hour in an oven proof dish. 4. Pre-heat oven to 250 Fahrenheit, and put cauliflower in till the florets are cooked through and tops are brown. 5. Garnish with Corriander leaves and slit green chilli prior to serving. |
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Nilanjana Mukherjee Bagda Chingri Kosha: (This is a really quick and simple recipe for tiger prawns from my mom in law) Remove veins from really large sized tiger prawns. Heat oil and fry the prawns till they turn pink. Remove the prawns and in the oil fry a pinch of sugar (for colour) and chopped onions till they turn brown. Add turmeric, red chilli powder and saute till the oil separates . Add shredded coconut, mustard powder in a little water, salt and green chillies sliced in the middle. Add the prawns and cook till done. Bengali Keema: Cut potatoes into small cubes. Heat oil. Add whole garam masala (cloves, cardamom and cinnamon ), bay leaf and red chillies. Once the odour comes out add chopped onions, ginger and garlic paste and saute till the onions/ paste turns brown. Add the potatoes, and then mince meat , turmeric, chilli powder (optional) and saute till the oil comes out on the top. Add tomato paste, green chillies and peas if you want to. Add water, salt and a little sugar as per taste. Cook under pressure or on the fire till the meat is cooked and the water has evaporated. |
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Rahee Hafiz
1) DEFROST 2lbs of Ground beef.
2) Wash the meat throughly. Make sure you drain the excess water out
of it.
3) Chop 4 onions, take 4 table-spoons of oil (depending upon the
person), and start cooking the onions on low heat.
4) Add 2 cloves, cardamons, 2 cinnamon sticks, and 1 whole bay leaf.
5) Slowly cook until the onions start to change colour
6) add 1 table-spoon of:
(a) Turmeric
(b) Cumin
(c) Corriander
(d) Garlic
(e) Ginger
and 2 table-spoon of Red chili.
7) Slowly cook for a couple of minutes on high temperature, do not
forget to add a little bit of water. Make sure you don't add too much
water since the washed ground meat will contain plenty of it.
8) Add the meat and continue cooking for at least 45 minutes to 1 hour
on medium heat. Add Salt.
9) 15-20 minutes before finishing up, add sliced potatoes or tomatoes.
ENJOY!!!!
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Nayar Islam Cook the beef first. Heat the pan & then put 1/2 cup oil, add 4 bay leaf, 4 pieces cinnamon, 5 pieces cardamom, then add 1 cup sliced onion, stir them till light brown, then add 2 1/2 tsp Ginger paste, 1 and 1/2 tsp Garlic paste, 1 tsp cumin powder, 2 tsp coriander powder, 1/2 tsp Black pepper powder, 1/2 tsp Red chili powder, 1/2 tsp Nutmeg powder, keep stirring & then put 1 kg beef & stir for 5 minutes, then add 1 cup curd & salt to taste & cover them for 5 minutes. Then add some water & cook until the beef is done (there will be no juice). Pour 1 tsp Sugar & leave the beef for 2 minutes on heat & then turn the heat off. Your beef is done. Now take 1/2 kg potatoes & boil them in salt water for 5 minutes. Add a pinch of saffron color to potato & deep-fry them till they become light brown. Then turn off the heat & keep that potatoes aside. Now cook your Polau. Heat the pan & pour 3/4 cup ghee on pan. Then add 3 tejpata, 4 elach, 4 darchini, and 1 tblsp ginger paste, stir & add 1 kg Basmati rice & 1 tblsp Salt (to taste) & keep stirring for 3 minutes & then add 5 cup hot water. Add 5 green chili & cover. Simmer them for 18-20 minutes. Before taking out the polau from heat, add 1/4 cup milk & 1/2 tsp sugar & leave that for 2 minutes & turn off the heat. Your polau is ready. Now the mixing part. Put the layer of polau & then add whole potato & then whole cooked beef & cover them with the rest of the polau. Add 10 green chili, 10 raisin, 1/4 cup milk with saffron powder & seal the pan. Put the pan on very low heat & keep for 5 minutes. Your tehari is ready to serve. Serve this dish with salad. |
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Anupama Das
Ingredients Quantity
Moong dal 1 cup
Cauliflower 1/2 cup cut into quite small florets
Potatoes 1/2 cup cut same size as cauliflower
Raisins 1 Tablespoon (soaked in some water)
Water 4 cups
Sugar 1 small teaspoon
Salt As desired
Bay leaves 1 or 2
Ginger paste 1 teaspoon
Oil 1/2 cup
Cumin seeds 1/2 teaspoon
Ghee 1 teaspoon
Garam Masala 1 teaspoon
Green chillies a few chopped
Preparation
1. In a wok roast the Mung dal , constantly stirring it from time to
time for 8-10 minutes. The dal should turn a lovely golden. This has
to be done quite carefully as the dal tends to get burnt very quickly
after a certain temperature.
2. Wash the dal and boil it till its soft but not overcooked.
3. In a deep wok add enough oil to seperately deep fry the potatoes and
cauliflower Fry till well cooked but not too soft. Remove and set
aside.
4. Please remove all the debris if any from the oil and add in Bay
leaves with Cumin seed Toss in chilli pieces and ginger paste. Fry for
a minute or so.
5. Add the fried vegetables and the dal.
6. Add the raisins sugar and salt.Bring the dal to a boil. Add in Garam
masala and ghee.
7. This is well enjoyed with fried Egg Plant and Hot white rice.
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Arindam Kar Ingredients - Shutki(Dried fish) Tok Doi(Yogurt) Sorsher Tel / Any cooking oil Piyaj Bata(Grated Onion) Lanka Bata(Grated Chilli, Green/Red Both) Salt & Sugar to taste Ginger/Garlic Paste Garam Masala Take handful of Shutki, wash with warm water, wash repeatedly..keep it aside for 10min..grind the shutki in a grinder, pour it in a bowl. Mix 3 Tbs Doi, 1 Tbs Garlic, 1tbs Ginger, salt & sugar and keep the mix for 5 min. Take a frying pan put oil in it..when hot pour the onion paste and fry it, add 1 clove of chopped garlic and pour the mix fry till the oil separates from the mix. Try to make a dry gravy..and add red chilli power if you like it hot, add garam masala and mix well. You can add brown fried potato cube as a filler.. Enjoy....sutki(from my experience you can try with any suthki but..'Sethal Shutki (Poonti Macher Shutki) is best for the dish. |
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Bazlur Rahman SPICED SALMON OR TROUT 4 x (180-200)g fillets of salmon 40g Basmati Rice or good quality Rice 400g shredded leek 6 cloves garlic 1 finger finely chopped ginger 6 green chillies, finely chopped 1 tsp mustard seeds 1 tsp turmeric Half tsp cumin pinch salt 10g chopped chives 10g chopped coriander 1 tin of tomatoes, chopped 1 tsp Garam Masala * Set aside 1 tsp of each herb and the rice. Put all the other ingredients in a bowl and mix well, ensure the salmon fillets are covered and leave for 24 hours. * Wash the rice, place in pan of cold water and bring to the boil. When the rice is just cooked, place in a bowl with the 10g of each herb put aside. Season and let it rest, covered with a tea towel. * In a large frying pan, pour a teaspoon of sunflower oil (peanut or olive oil) and heat. When very hot, add one teaspoon of fenugreek. When this turns very dark brown, add the fish and cook until just pink in the centre. * Place a considerable amount of the rice* in the center of the plate. Place the salmon on top of the rice and spoon the juices around the edges of the plate. * It recommends that you serve the rice cold and the fish hot or vice versa as it enhances the flavours! |
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Novita Rahman This is my mother's very famous easy to make Kacchi Biriyani recipe.. Enjoy! Prepare the meat, rice and potatoes all separately. Directions: Step 1: Preparing the Meat: Mutton 5 lbs Onion 2 big ones Ginger 2 teaspoons Nutmeg/Mace (jaiphal/javitri) 0.5 teaspoons Cinnamon Stick 2 White cardamom (elach) and clove (laung) 15-20 chili powder 2 teaspoons yogurt 2.5 cup Oil 1 cup Wash the meat and drain all water. Heat oil and add the sliced onion and fry a little bit. Add everything and fry while stirring. Now add mutton and cook the mutton as it turns soft. Make sure the mixture is not watery. Step 2: Preparing the Potatoes: Potatoes 3 big ones Cut the potatoes into big pieces. To give it a color, mix with orange color and salt. Heat oil and fry the colored potatoes. Step 3: Preparing the Rice: Rice 6 cup Water 11 cup Oil 0.5 cup Prune 8-10 Keora/Keoda water or Rose water 0.5 teaspoon Saffron or orange food color very little Fry the Rice in oil for sometime. Add all the water, salt as necessary and Keoda/Rose water. After 3/4 water is gone leave it on for very low heat. Add green chili, fried potatoes, and prune. On top of it add all the cooked meat. Don't mix. Spread little bit of orange color/saffron. Put the lid on for 15-20 minutes in low heat. and you'll know its done when smell comes out. Serving: Dig through all the layers while serving to make sure meat, colored rice, non colored rice and potatoes are there. |
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Bharati Mitra
Ingredients:
1. One whole cornish hen cut in small pieces.
2. 2 tablespoons crushed garlic
3. Mushroom Soy Sauce
4. Chinese Rice Wine
5. Black Bean and garlic paste (sold bottled in Oriental groceries)
6. Flour or cornstarch
7. Cooking oil, preferably peanut oil
8. 2 cups of chopped scallions
9. Half cup chopped fresh green chilies
10. 1 envelope "Taste of Thai" chili pepper paste or bottled chili
garlic paste, both usually available in Oriental groceries.
11. 1 cup chopped cilantro (coriander leaves)
Procedure:
Marinate chicken pieces overnight in 1 tablespoon crushed garlic,
one fourth cup mushroom soy, one fourth cup wine and 2 tablespoons black
bean paste.
Heat half cup oil in a heavy bottomed non-stick skillet, dredge
chicken pieces in flour or cornstarch and shallow fry on a medium to
medium high heat until all sides are medium brown. Set aside.
In a heavy saucepan, fry scallions, chilies and garlic briefly,
add the chicken pieces, more soy, and diluted chili pepper paste
(1 envelope of the paste really has two inner envelopes, and for
1 cornish hen you may need only half of one of those inner envelopes).
Stir well to coat all the chicken pieces. Salt will most likely not be
necessary as most of the sauces, especially the soy, are extremely salty.
Cover and lower the heat to medium low and cook for no more than
5 minutes. Uncover, stir well, add sugar if desired and mix well. Add
chopped coriander leaves. Serve hot over steamed rice or noodles.
[If this dish not hot enough for your taste, ground red chili pepper may
be added at the end]
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Amit Mitra (courtesy Sahananda magazine) INGREDIENTS: 500 gm - fillet of Rui or Katla fish 50 gm - plain yogurt freshly grated coconut - 1/2 mala 2 tblsp - poppyseed paste 1tsp - turmeric powder 1tsp - chilli powder salt + sugar - according to taste 1/2 cup tomato juice 50gm - mustard oil METHOD: Fry the fish pieces (slightly crisp). Heat oil and add grated coconut. Add yogurt, salt, sugar, poppy seed paste, turmeric powder, chilli powder, tomato juice water. When it boils, add fish. When the gravy becomes thick remove it from the heat. Garnish with green chilli and coriander. Serve hot with rice. |
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Sumat Nafisa This is how I cook Rui Maach at home. Ingredients 1 lb of Rui fish cut into small pieces (4inch*2inch) 1 medium size onion 2 tbspoon of garlic paste 2 tbspoon of ginger paste 1 tbspoon of cumin 1 tbspoon of coriander 1 tbspoon of red chili powder 2 tomatoes coriander leaves salt to taste One lime Green Chile (5 or 6) Half cup of oil Process 1. Heat oil in the wok. Blend the onion , pour it in wok , with ginger, garlic, salt, cumin, and chili powder. simmer it for ten minutes until the oil and the gravy is separated. 2. Put the pieces of fish in the wok , and softly stir it for 2 minutes, so that the pieces does not break. in high medium heat pour one cup of water and cover it. 3. After ten minutes, give 1 tbspoon of lemon juice, coriander leaves and green chilies and again cover for 2 minutes. 4. Curry is done. Serve it with white rice. |
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Jharna Ingredients: A head of Katla fish- 250gm, Gobindovog chal (a sp.rice of W.B) - 500gm, onion paste - 1/4th cup, garlic paste - 1/4th cup, ginger paste - 1/4th cup, tomato puree - 1/2 cup, red chilli powder - 2tsp, turmeric powder - 2tsp, garam masala powder - 2tsp, dhania and jeera powder - 2tsp, lemon juice - 2tsp, whole garam masala - few, bayleaves - 2, whole jeera seeds - 2tsp, salt and oil as required, fresh corriander for garnish. Method: Wash the head and marinate it with salt and turmeric powder. Fry it till brown. Soak the rice for 35 minutes. Heat a pan. Add oil and whole garam masala, jeera, and bayleaves. Now add all masalas and fry them for 10 minutes until oil removes from it. Add rice and mix it. Add now, the fish head and break it mixing with all masalas. Cover it for 15 minutes in a low flame and serve hot garnished with fresh corriander. |
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Jharna Biswas Ingredients: skin of 2 raw bananas, garlic cloves - 1/4th cup, onion - 1, ginger - 1 inch, red chillies - 4, salt - 2tsp, turmeric powder - 2tsp, 1 whole tomato, oil - 1/4th cup Method: Boile the skin for 10 minutes and cool it. Make a smooth paste of skin and other masalas. Heat a pan. Add oil and add the masala. Fry it untill its changes its colour. Serve hot with rice. |
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Jharna Biswas Ingredients: Big size Parwals - 500gm, For fillings: any dry fish - 250gm, red chillies - 4 garlic cloves - 10-12, salt - 2tsp, turmeric powder - 2tsp, oil to fry it - 2tsp, For gravy: chop tomato - 1/2 cup, onion paste - 1/4th cup, garlic-ginger paste - 1/4th cup, whole garam masala - few, salt - as taste, turmeric powder - 2tsp, tamarind pulp - 1/4th cup, water - 1 cup, fresh corriander - 1/4th cup. Method: Peel the parwal roughly and cut its one end. Clean inside of it with a spoon. Soak the dry fish in hot water and wash carefully. Make a paste of all ingredients for fillings and fry it untill it turns a smooth paste. Stuff this paste into the parwal and close the end with a toothpick. Fry it lightly. Heat a pan. Add oil and whole garam masala. Now add all other ingredients and fry it till oil comes out. Add water. After boiling it, add the fried parwal and cover it for 10 minutes. Garnish it with fresh corriander and serve hot with rice. |
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Jharna Biswas Ingredients: Raw Papaya-500gm, mustard seed-2tsp, whole red chillies-4no.s, salt-1tsp, turmeric powder-1tsp, sugar-2tsp, oil-2tsp. Method: 1. Wash and grate the papaya. 2. Heat a pan,and add oil. 3. After temparing it add mustard seed and whole red chillies. 4. Now add the grated papaya. 5. Add salt and turmeric powder into it. 6. At first fry it in a high flame for 5 minutes, and then cover it for 5 minutes with a slow flame. 7. Add sugar and mix well. 8. Serve hot with rice or chapaties. |
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Jharna Biswas Ingredients: Raw mango-500gm, Sugar-500gm, dry masala(mustard seed-1tsp, sauf-2tsp, methi-1tsp, jeera-1tsp) all roasted and then powdered, raisin-100gm. Method: 1. Grate the mango and remove its water. 2. Mix the sugar with mango properly. 3. Heat a pan and add the mango and sugar mixture. 4. Cook it with a medium flame carefully 5. When it turns soft and sticky, then add the raisin and the powdered masala 6. Mix it well and cool it. 7. Store it in a glass container for many days. 8. You can enjoy it with anything. |
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Pritha Lal Papayas - 2 large (raw) - cut in cubes Oil - 2 tsps Salt - to taste Kalonji (kalo jeera) - 1.5 tsp Green chilles - 5 Haldi/Jeera powder/Dhania poweder - 1 tsp each Red Chilli powder - ½ tsp Bengali Garam Masala Powder - 1.5 tsp In a pressure cooker, heat oil and sputter the kalonji and green chillies. Add the cut papaya and fry for a few minutes and then add all the dry masalas and salt except the garam masala. Put in Meduim - Low heat and let the papaya cook in the pressure cooker for about 10 minutes with the lid open. Add about a cup of water and close the lid and allow for one whistle and remove from flame. Once you are able to open the cooker - sprinkle with the garam masala powder. (You are welcome to make this dish spicy by increasing the quantities of the dry masalas and adding ghee with the garam masala at the end) It is a very healthy recipe that I learnt from my Mom and tastes really good with rice or rotis. |
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Pritha Lal Salmon Fillet - 1.75 - 2 lbs Tomato Paste/Puree (preferably canned) - 10 oz Onion - I medium Cilantro/Coriander leaves - 1 bunch Green chillies - 4-5 Salt Haldi Powder - 1.5 - 2 tsps In the blender mix all ingredients (except fish :) and make into a fine paste. Marinade the fillet in the paste in a flat baking dish for atleast 2-3 hours in the fridge. Preheat oven to 425 degrees Farenheit. Place the baking dish covered with Aluminium foil in the lower rack and bake for abour 45 minutes. After this, bring the dish up to the top rack and broil at 450 deg for about 15 minutes... Serve and enjoy |
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Dr. Sangeeta Bera Serves Two. Ingredients: Salmon 2 Lbs. Yogurt (plain fat free) 20 oz. Green chillies 5-7 Salt 1 tsp/ to your taste Turmeric powder 1 pinch Black pepper few Clean the Salmon fillet & sprinkle salt lightly. Keep it in a flat baking dish. Blend yogurt, salt, chillies, black pepper & turmeric powder all together into a fine mixture. Pour this mixture on the salmon fillet & marinate for an hour & half. (for best taste) Preheat oven to 425 F. Bake the fish for 20 mins.at 425 F & at 250 F for another 20-25 mins. Remove from oven when top of fish appears slightly brownish (do not over cook!) You could add few slit green peppers / green chilles or few spinach leaves into the dish while baking if you wish (tastes fabulous without them too!) Enjoy with steamed white rice! |
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Ronita Pathak cornish hen-2 curd (beaten)-1 cup mustard oil-3/4 cup chicken tandoori massala-1/2 pack (according to respective taste) Onion-1(thinly sliced) garlic-5-6 cloves(chopped) ginger-1"(grated) clove-5 green cardamom-4 cinnamon-1" white pepper corns-8-10(crushed) bay leaf-2 red chili-2 red chili powder-2-3 tsp. green chili-4-5(slit) cilantro chopped(to garnish) potatoes halved-4-6 tomato-1 (chopped) Cut the chicken in medium to large pieces, wash, pat dry. make a paste of curd, tandoori massala and 1/4 cup of mustard oil. Marinate the chichen with this paste and leave it for 3-4 hrs. Heat oil, add bay leaf, and red chili, coarsely crush the whole garam massala, and add it to the oil, as the spluttering begins, add garlic, ginger, and onion, stir fry till the onion turns golden brown, add tomato, let it soften, add the chicken with the marinade, keep tossing and turning, for five minutes, add red chili powder, keep tossing, add the potatoes, adjust salt, and add water as per required consistency, add white pepper, cover and cook over slow fire. When the potatoes are almost cooked (the chicken would definitely be done by then), add the green chilies and boil for a few more minutes. Garnish with cilantro and serve with steamed rice. |
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Ronita Bhattacharya chicken-2lb. cornish hen, cut in medium pieces clove-4, cardamom-4, cinnamon 1/2", red chili-5, whole white pepper coarsely ground-10-12, sour cream-1 cup, ginger 11/2" (paste), keora water-as desired (diluted in water), onion -1 medium (crushed), posto-2Tbsp (paste), kaju paste-2 tbsp. salt &sugar-as per taste. Marinate the chicken in sour cream, ginger paste, chili paste, salt sugar and diluted keora water for 2 hrs. Pour ghee in a heavy bottomed vessel, add clove, cardamom and cinnamon, fry the onion till golden brown, pour the chicken with the marinade, keep stirring for five minutes, cover, and cook over a slow fire, add water from time to time, as per desired consistency. |
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PRASHANJIT CHOUDHURY 1 medium chicken, 2 onion juice, 1/4,cup of ginger paste, 2 dry chillis, 2 bay leaves, 1/4 cup butter or ghee, 1/2 cup dahi, 4 cloves of (cardamom,cloves), 2" cinnamon, 2 pinch of nutmeg and javitri powder, 1/2 tsp of white and black pepper corn ground, 4 cashew nut paste, safron, salt. Mix all together and marinate for 6 hrs. Then in a thick bottom pan put all marinade and add 1 cup of hot water, keep it on low heat till chicken is done, stiring occasionally. Thats it. |
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Nayar Islam Ingredients: 5 apples, 5 oranges, 500 gm green grapes, 500 gm black grapes. 500 gm red grapes, 4 banana, 1 pomegranate, 3 teaspoon coriander powder, 1 & 1/2 teaspoon red chilli powder, 1 & 1/2 lemon (make lemon juice from these lemon), salt to taste, sugar 3 cup. Process: 1. First peel off the fruits & slice in small size. 2. Take whole coriander & red chilly & toast in a fry pan for 1 minute. Now make the powder from them. You can get the real flavor of this. 3. Take spice powders, add lemon juice, salt, sugar, orange juice from 1 orange & mix this. 4. Take a bowl & mix these mixtures with the sliced fruits except banana properly. Now add the sliced banana & mix lightly again & now your fruit chaat is ready to serve in a nice dish. |
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Monika Sircar 500 gms Pui Sag, 250 gms Shripms, Deveined; 4 tbsps mustard oil, 1 tsp turmeric powder, salt to taste, 2 tbs mustard seeds, ground to a paste 8 dry chillies Method: 1. Fry the shrimps in hot mustard oil till brown. Keep aside. 2. Separate the leaves of the saag from the stems. Cut the stems into 2-inch bits and fry in the oil for about a minute. Drain and keep aside. 3. Fry the paste, add turmeric, then add the leaves. 4. Continue frying till the water edges out from the leaves of the Pui. 5. Add the Shrimps and salt. Cook for another 5 min. Serve hot with plain rice. |
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Tapas Chowdhury INGREDIENTS: One whole chicken Two midsized onions One tablespoon of whole black pepper One tablespoon of cardamom, clove, cinnamon Four tablespoon of blended ginger Four cups of natural yogurt Two red chillies Half cup of clarified butter. METHOD: Marinate the chicken pieces for half an hour in the yogurt. Heat the ghee in the wok. Saute the whole spices and the chillies. Fry the ginger paste and onions, add the chicken. Cook covered on medium heat for twenty minutes. DON'T ADD WATER. |
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Anindita Paul
Ingredients
Chicken Thighs 500 gms
Yogurt 125 gms
Corriander powder 4 Tbsp
Onions 2 -3 (make a paste)
Ginger paste 1 Tbsp
Garlic Paste 1 Tbsp
Whole spices - cinnamon
green cardamom
black cardamom
black pepper
cloves
bayleaves
shah jeera
Red Chilly 1 per person
Ghee
salt
sugar 3-4 tsp
Method
1.Beat the yogurt with the sugar to a smooth texture. If too thick,
add a little water. It should be of a medium consistency.
2.Marinate the chicken with this yogurt and the corriander powder for
about 5 to 6 hours.
3.Heat the ghee. Fry the whole red chillies till the colour changes
and then keep them aside.
4.Now in the same ghee, put in the whole spices.
5.When they splutter and release the flavour, put in the onion, ginger
and garlic paste and fry nicely till brown.
6.Now put the chicken marinade in, put salt and mix well and let it
simmer till done (it takes about 1 and half to 2 hours). Cover it.
7.When done, take it off the heat and put the red chillies in and it's
ready to be served.
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Ronita Pathak Preparation Time-45 minutes Serves-2 Ingredients Fish-4 Thick Stakes of any sweet water fish (preferably Bhekti or Rohu) Garlic-6-7 thick cloves (crushed) Ginger paste-1 Tsp Sour cream or thick yogurt-1 cup (beaten) Cilantro-1 bunch Green Chili-5-6 Turmeric powder-1 Tsp. Whole Garam Massala: (green cardamom [2], cloves [4], cinnamon [1"], black pepper corn[8-9]) Mustard oil-as needed (could be substituted with any other edible oil as well) Salt-to taste Method Smear salt and turmeric powder over the stakes and leave them for 30 minutes. Heat oil in a woke, when it stars smoking lower the heat and fry the fish, if the fish is very fresh, they could be lightly fried, otherwise fry till the turn deep golden. Soak them on absorbent paper. Pound the Garam Massala coarsely and add to the oil, when it starts spluttering add ginger and garlic. [Actually more Garlic could be used if you like the taste]. Sauté till they turn golden, turn the heat low and add sour cream, cook it over very low heat. Grind the cilantro with two coves of Garlic and 4-5 chilies. Add a little water to the sour cream if necessary. When oil leaves the side add the stakes and adjust seasoning. cook for 3-4 minutes. Add the Cilantro paste. Cook over low heat for 5 minute. Slit the remaining chilies add to the curry and cover. Serve hot with steamed rice. |
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Ronita Bhattacharya Ingredients Koi-4 (bigger the better), Mustard Oil-1/2 cup (even if you are a health freak you have to be lenient about the oil if you must eat "tel koi"), turmeric powder- 1tsp, dhania powder-2 tsp, jeera powder-2 tsp, kalo jeera-1 tsp. red chili powder- according to taste, Indian or Thai green chili-4, cilantro-to garnish, tomato puree-1Tbsp(optional), onion paste-1 tbsp(optional), salt-to taste. Method Tel hoi is tricky because the fish is cooked solely in spice and oil with very little gravy. If you are not an experienced chef, use tomato puree and onion paste to create the gravy, but be cautioned that any "paka randhuni" would snort at your naivete. Make diagonal incissions on both sides of the fish.Marinate the fish with turmeric powder and salt. Let it stand for 1/2 an hour. Heat oil in wok, when it smokes, simmer. Fry the fish one at a time, till they turn deep golden on both sides. Keep aside. Add two green chilies and kalo jeera to the oil. When the seeds splutter, add the jeera, dhania and red chili powder (alternatively make a thick paste of the masalas by adding a little water and add this to the smoking oil). Saute, till oil leaves the sides. If you are using tomato and onion, add them to the oil now and saute well, till it emits the aroma, adjust the seasoning. Add the fish to this gravy, slit rest of the chilies and add it to the gravy, garnish with chopped cilantro, cover, let the gravy boil for a couple of minutes. Pour a little oil over the fish and serve immediately with steamed rice. |
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