Dhaniya Murgh

This dish is super easy and super fast to make.It goes very well with naan roti or fulka at dinner.

Ingredients:

1. Chicken - 250 gms(cut into medium pieces)
2. Coriander leave - 1 bunch
3. Mint leave - 1 bunch
4. Green chilly - 8-10(if you want less spicy then remove the seeds)
5. Curd - 250 gm
6. Garlic pods - 8-10
7. Sugar 1/4 tsp
8. Refined oil - 3-4 tbsp
9. salt to taste

Method:

1. Make a paste of coriander leave,mint leave,green chilly,garlic and 3-4 tbsp of curd in a mixer grinder.
2. Heat oil in an oak.Add the chicken pieces and fry for sometime.
3. Beat the remaining curd and add it to the chicken.
4. Now add the grounded paste in the chicken.
5. Add sugar and salt.Simmer the flame and cover it.
6. Cook for 15 -20 mins till the chicken is cooked properly and becomes soft.Do not add any water,The gravy should be thick.Chicken should be cooked in its own water.

And its ready to be served ! 

Dhaniya Murgh

Dhokar Dalna

Dhokar dalna is a delicacy from bengal. One of my most favorite dal recipes. I have made this dish without alu. But you can always add alu in this dish.

Ingredients:

For Dhoka:

1. Cholar(Chana) Dal - 250 gms
2. Hing - 1 pinch
3. Ginger paste - 1tsp
4. Sugar - 1/2 tsp
5. Chilly powder - 1tsp
6. turmeric powder - 1/2 tsp
7. salt to taste
8. Oil for frying

For Gravy:

1. Cardamom - 2-3
2. Cinnamon - 1"
3. Cloves - 2-3
4. Onion -2 small made into a paste
5. Curd - 3-4 tbsp (bit it to a smooth paste)
6. Ginger - 1tsp
7. Garlic - 3-4 pods made into a paste
8. Chilly powder - 1tsp
9. Turmeric powder - 1/2 tsp
10. Cumin powder - 1tsp
11. Ghee - 1 tsp
12. Sugar - 1/2 tsp
13. Salt to taste

Method:

For Dhoka:

1. Soak the dal overnight.Blend it with very little water in a mixer grinder.
2. Now heat an oak with 2tbsp of oil.
3. Add All the ingredients one by one.Add the grounded dal. Fry till it does not stick to the oak.
4. Spread it on a plate.Flatten it on top.It should be around 1/2" thick.
5. .Now cut it in the shape of a barfi.
6. Deep fry the pieces in oil.I use mustard oil for this dish.

For Gravy:

1. Heat a kadai with 2tbsp of oil.
2. Add cardamom,cinnamon and cloves.
3. Add onion and ginger garlic paste.Add sugar and salt.Fry for sometime till the onion turns brownish.
4. Add chilly powder,turmeric powder and cumin powder.Fry for 1-2 mins.
5. Add bitten curd and fry for some more time.Add little water.You need to prepare little more gravy than required as the dhoka will soak the gravy.
6. When the gravy starts boiling, add the fried dhoka into it.Boil for 2-3 mins.Before switching off the flame,add 1tsp of ghee.

Dhokar Dalna

Fried Chicken Kebab

No, its not kentucky fried chicken . :) Its indian style fried chicken kebab. But it can easily challenge KFC taste wise.This is also a super easy to prepare and delicious in taste.

Ingredients:

1. Chicken - cut into small pieces
2. Garlic paste - 2 tsp
3. Ginger paste - 1tsp
4. Lemon juice - sqeeze out juice from 1/2 lemon
5. Maida - 2tbsp
6. Egg - 1
7. Red chilly powder - 2 tbsp
8. turmeric powder - 1 tsp
9. Red food color - a pinch
10. salt to taste
11. oil for deep frying

Method:

1. Wash and clean the chicken.Marinate the chicken with salt and turmeric powder.Marinate for 1 hour.
2. Some water will come out after marination because of adding salt.Drain out that excess water.
3. Now mix the chicken with all other ingredients except oil.keep it for 15 mins.
4. Heat the oil in a kadai. Deep fry the chicken in oil.You can fry in batches.Lower the flame and then fry till the chicken cooks properly and becomes soft.
5. Serve it with  salad.

Marinated chicken

Chicken Kebab

Kolar Bora / Banana Fritters

Like every other sweet tooth bengali, I was craving for taler bora in the bengali month of Vadro.But its very difficult to get Tal(palm) in bangalore.So I replaced tal with kola.This recipe is really very simple and easy to make.

Ingredients:

1. Ripe banana - 2(it should be very soft)
2. Maida - 1 cup
3. Jaggery/Sugar - 1 cup
4. Refined oil for deep frying

Method:

1. Mix all the ingredients together except oil.
2. Now take little mixture in your hand and gently drop it to the hot oil.Fry the balls till they become brown in color.

And its ready to be served! yeppie!!

Kolar Bora

Kolar Bora

Doi Fulkopi

This recipe is very simple to make.Sometimes I feel like eating something sour.Then I add little more curd and less sugar.When I feel like eating sweet, then I make the same dish with more sugar and less curd.

Last night I made this with less curd and more sugar.But after all taste is yours.You can always modify this dish.

Ingredients:

1. 1 small Cauliflower cut into small florets
2. Curd - 250 gm
3. pepper corns - 10
4. Ginger paste - 1tsp
5. Cardamom - 3
6. Cinnamon - 1"
7. Cloves - 2-3
8. Ghee - 1tsp
9. Refined oil - 3 tbsp
10. salt and sugar to taste ( i normally add more sugar because i don't like the sour taste of curd)

Method:

1. Take water in a pan.Add salt and let it boil.When it starts boiling, add the cauliflower into it and let it boil for 2 mins.This way the germs will be killed from cauliflower.
2. Now drain the water and take out the cauliflower.Heat oil in a kadai and fry the cauliflower till it becomes golden brown.Keep it aside after frying.
3. In the same oil,add cardamom,cinnamon and cloves and pepper corns.Fry for 2 mins.
4. Add ginger paste and fry for 1 min.
5. Before adding the curd,stir it so that there should be no lump.Then add the curd.
6. Add salt and sugar.Add the fried cauliflower.Lower the flame.Add little water if required.Not too much.
7. Cover and cook for 15-20 mins till the cauliflower cooks properly.
8. Before switching off the flame, add ghee.Cover it for sometime before serving.

Doi Fulkopi

Alu Tikki Chaat

I always make this dish with leftover ghugni or chana masala. For gugni recipe please click the below link.
http://www.blogger.com/blogger.g?blogID=1156288225095612150#editor/target=post;postID=6111027506084893754

Ingredients:
For Alu Tikki:

1. Boiled potatoes - 4
2. green chilly paste - 2tsp
3. salt to taste
4. oil for frying

For Imli Chutney:

1. Imli - 1cup
2. Sugar - 4tbsp
3. Salt - 4 tsp
4. red chilly powder - 3 tsp
5. cumin powder - 2 tsp

For Dhaniya Chutney:

1. Coriander leave - 1 cup chopped
2. Pudina leave - 1/4 cup chopped
3. curd - 2-3 tbsp
4. garlic paste - 1tbsp
5. green chilly - 1-2
6. salt - 2 tsp

Others:

1. ghugni/chana masala
2. chopped onion - 2
3. chopped coriander leave
4. sev
5. lemon juice

Procedure:

1. For alu tikki, mash the boiled potatoes.Add green chilly paste and salt.Make 2"diameter round flat tikkis.Heat 2 tbsp of oil in a tawa and shallow fry the tikkis both the sides till it becomes golden brown.I make 8 tikkis out of 4 boiled potatoes.
2. For Imli chutney,boil tamarind with one cup of water for 10 mins.Now take out the tamarind pulp.In a mixer grinder grind all the ingredients for inli chutney together.
3. For Dhaniya Chutney, grind all the ingredients for dhaniya chutney together.
4. Now take alu tikkis on a plate.Spread the ghugni over it.sprinkle chopped onion,chopped coriander leave,sev,imli chutney and dhaniya chutney on top of it.Before serving add lemon juice and salt.

sometimes i feel super lazy to prepare chutneys.So I replace it with maggie sauce and green chilly sauce. :).

Alu Tikki Chaat

Alu tikki chaat

Ghugni

Ingredients:

1. Matar - 250 gm(soak overnight)
2. Alu - 2 cut into small pieces(1/2" cube approx)
3. Onion - 2 made into paste
4. Garlic paste- 2tsp
5. Ginger paste- 1tsp
6. Cinnamon - 1"
7. Cardamom - 2-3
8. Cloves - 3
9. Red Chilly powder - 1tsp
10. Turmeric powder - 1tsp
11. Onion chopped for garnishing
12. Lemon juice for garnishing

Method:

1. Take a pressure cooker.Heat 4 tbsp of oil.(you can use either refined oil or mustard oil).
2. Add cinnamon,cardamom and cloves.
3. Add potato pieces and fry till it becomes brownish.
4. Add onion,garlic and ginger paste.Fry till the oil oozes out.
5. Add chilly powder and turmeric powder.Fry for 1 min.
6. Add soaked matar and fry for 6-8 mins.
7. Add 4 cups of water and salt.Close the pressure cooker with lid.Turn off the flame after two whistles.
8. Garnish it wih chopped onion and lemon juice.

Ghugni

Ghugni

Tomato diye Rui macher Jhol

Ingredients:

1. Rui/Rahu - 4 pieces
2. Tomato - 2 medium pureed
3. Cardamom - 4
4. Cinnamon - 1"
5. Clove - 4
6. Onion paste - 1 big
7. Garlic paste - 1tsp
8. Ginger paste - 1tsp
9. Kashmiri red chilly powder - 1 tsp
10. Turmeric powder - 1tsp
11. Sugar - 1/2 tsp
12. Salt to taste
13. Coriander leaves for garnishing
14. Mustard oil.

Method:

1. Wash the fish.Marinate with salt and turmeric powder.Fry the fish in oil and keep them aside.
2. Heat a kadai with 3 tbsp of oil.Add cardamom,cinnamon and cloves.
3. Add sugar,onion,ginger and garlic paste and fry for sometime till the oil oozes out.
4. Add tomato and fry for some more time.
5. Add chilly powder and turmeric powder.Fry for 2 mins.
6. Add 2 cups of water.
7. When its boiling,add fishes and salt.
8. Cover and cook in simmer for 5 mins.
9. switch off the flame and garnish with chopped coriander leaves.Serve it hot with rice.

Tomato Diye rui macher jhol

Tomato Diye rui macher jhol

Some Acrylic Paintings by Me..

Ganesha

                                 A Piece of Painting Inspired by Tanjore Culture

Niramish Alu Dum with Luchi

This dish was prepared by mom on ganesh chaturthi.This is my favorite dish.My mom used to prepare it during pujas when we are suppose to eat veg(that is without onion and garlic).It goes excellent with luchis. Luchi is the bengali version of puri.Its made of maida.I heard that during my grand mom's days there were no existence of refined oil and luchi used to be fried in ghee.I just mistakenly born in this time.I just want to go back to that time.Here goes the recipe of alu dum and luchi.

Ingredients:

1. Alu/Potato - 500 gms
2. Tomato medium - 2 chopped
3. Ajwain - 1 tsp
4. Elaichi - 5
5. Dalchini - 2''
6. Lavang - 5
7. Chilly powder - 2 tsp
8. Turmeric powder - 1tsp
9. Ginger paste - 2 tsp
10. salt and sugar to taste
11. Oil - 3 tbsp (preferably mustard oil)

Method:

1. Cut the potatoes into halves and then boil it.
2. Heat oil in kadai. Add Cinnamon, Cardamom, Clove and ajwain.
3. Add tomato and fry for sometime till the oil oozes out.Now add chilly powder(you can use kashmiri red chilly powder for color and its less spicy),turmeric powder and ginger.Fry for 1-2 min.
4. Now add water .Its based on how much gravy you want.Cover and cook in simmer for 10-15 mins.Add salt and sugar to taste.
5. Now remove cover and in high flame let it boil till you get desired consistency.
6. Serve it hot with luchi.

For Luchi:

Mix one cup of maida, 2 tbsp of refined oil(or ghee), salt.Make a dough with water.Spread a drop of oil on top of it and cover it till you are done with the dum alu.Now make small balls out of it.Roll it and deep fry in oil.

oh and i just forget to add that this is my first post with watermark on the images. Thanks to asmita for her suggestion.Otherwise i was feeling super lazy to do that.Thanks asu for giving me that push i needed. :))
Also thanks to http://picmarkr.com/ for providing watermark on my images. :)

Niramish Alu dum with luchi

Niramish Alu dum