Crispy Bombay Duck Curry

Crispy Bombay Duck Curry [Indian / Maharashtrayan Dish]

Introduction:

Bombay Duck Curry is the Flavors of Mumbai.

The Bombay duck lives in the tropical areas of the Indo-Pacific.

 It has been traditionally caught in the waters off Maharashtra in the Lakshadweep Sea .

Ingredients:

Step-1:

• 250 g bombay duck fish cut into medium size
• 3 tbsp lime juice
• Salt & sugar as per taste
• 2 tsp ginger- garlic paste
• 2 tbsp rice flour & semolina each
• 2 tbsp gram flour &1 tsp paperica powder
• 2 tbsp finly chopped green chilli
• 1/2 tsp turmeric  & garam masala powder each

,Step-2:

• 4 Tbsp tomato paste 

• 3 tbsp onion paste
• 2 tbsp ginger- garlic paste
• 1/2 tsp turmeric powder
• 1/2 tsp red chilli powder
• 1/2 tsp peprica powder
• Salt& sugar to taste
• 1 tbsp coriander powder
• 1/2 tsp cumin seed
• 1/2 cup of oil for fry & curry

 Procedure:

1. marinate fish with lime juice & salt for 12 minutes
2. heat the oil in a deep wok on high flame
3. coat the marinated fish with sugar, chilli, ginger - garlic paste
4. add turmeric, garam masala powder, gram, and rice flour
5. paprica powder,  semolina and mix well
6. deep fry 3-4 fish at a time carefully on medium flame
7. after golden brown take out the fried fishes in a bowl
8. make a paste with all step -2 ingredients except garam masala
9. heat extra oil in a wok , add cumin seed .After 1 min
10. add the paste masala in oil and stir 2-3 minutes
11. when oil comes over the masala then add 1 &1/2 cup of water
12. add fried fishes after gravy start boiling on medium flame
13. don't stir and don't cover when gravy turns semi thicker
14. then put off the gas and add garam masala
15. now cover for 1/2 minutes
16. ready to serve Crispy Bombay Duck Curry with hot rice

Serves: 3-4

Bhoger Mishti Pulao (In 15 Mins)

Bhoger Mishti Pulao [Bengali Cuisine]

 Introduction: Mishti Pulao is one of the very popular rice 
preparation in Bengali. Misti Pulao is a traditional Bengali rice
 dish. The word 'Misti' in Bengali means sweet, so it is essentially
 a rice preparation that tastes sweet. Persian in origin, the Bengali
 pulao is basically sweet and loaded with cashews and raisins.

Ingredients:

• 2 cup of small grain scented arborio rice[gobindobhog] soaked in water
• 8 tbsp sugar, 1 tsp salt and 1/2 tsp turmeric powder
• 1/2 cup of ghee and 2 tbsp white oil
• 2-3 bay lives, 4-5 cloves, 2 pieces of 1/2 inches cinnamon, 3 small cardamoms
• 1 tsp (heap) garam masala powder
• 3/4 cup of cashew & raisins
• 1&1/2 tbsp fine ginger paste, 3 cup of lukewarm water

Procedure:

1. heat oil and ghee in a pressure pan
2. add bay leaves and all whole garam masala
3. when they stop to crackle add rice and drain extra water
4. saute the rice for few minutes on medium flame
5. add lukewarm water, salt & sugar, ginger paste
6. add turmeric & garam masala powder, fruit & nuts
7. cover the pan for 2&1/3 whistles on high flame
8. when 3rd whistle starts  just stop the whistle 
9. put off the gas and wait until the cooker cools down
10. when plating, place the hot pulao and spread 1/2 tsp ghee on top
11. ready to serve hot Bhoger Mishti Pulao

Serves: 4-5

Lauki Muthia Curry

Lauki Muthia Curry [ Gujarati Dish]

Introduction:

Muthia is an Indian food. The name is derived from the way it is made, from the 'gripping' action of the hand. It resembles sausage, but is a vegan dish.
Ingredients:

• 2 cup grated lauki (bottle gourd) 
• 1 cup gram flour or as per necessary
• 1 tbsp corn flour
• 1/2 cup yogurt-bitten
• 1 tbsp ginger -garlic paste
• 2 tbsp poppy, cashew, melon seeds powder
• 2-3 chopped  green chillis 
• 1 tsp grated ginger
• 1&1/2 tsp garam masala powder
• 1/2 tsp cumin seed
• 2 bay leaves - whole dry red chilli each
• 1&1/2 tbsp onion paste
• 1 tsp coriander powder, 1/2 tsp turmeric powder
• 1 tsp paprika powder, salt -sugar asper taste 
• chopped cilantro
• 4-5 tbsp oil for curry
• 1/2 tsp ghee
• 1/2 cup oil for frying

Procedure:

1. squeeze the grated lauki to drain it's water
2. add chillis, gram flour, corn flour, grated ginger, 1/2 tsp garam masala powder, salt and sugar and make a dough without water 
3. make balls (muthias) out of the dough [10-12]
4. heat oil in a wok and deep fry these  muthias until light golden color
5. heat oil another pan  and add cumin seed, bay leaves, and dry chillis
6. when they stop to crackle ,add onion, ginger-garlic paste and saute
7. add all powder masalas and 1/2 cup of water and saute on low flame
8. now add salt-sugar,  yogurt and saute for 1 min then add 1 cup of water
9. when the gravy start boiling, add muthias and cook medium flame
10. when gravy becomes thicker, add garam masala  powder
11. add ghee  and put off the gas 
12. ready to serve Lauki Muthia Curry with hot rice, paratha, or nun .Sprinkle cilantro on top to garnish.

Serves: 3-4

Chicken Keema Biriyani

Chicken Keema Biriyani [Home Med]

Introduction:  The "Biriyani" is an Urdu word derived from Persian language.Which was as an official language in different part of medieval India.The origin of the dish is uncertain in North India.Varieties of biriyani developed in the Muslim centers of Delhi (Mughlai Cuisine) Lucknow (Awadhi Cuisine) and varieties of Biriyani developed in South India

Ingredients:

• 2 cup mini chunk chicken keema
• 2 cup medium cube sized half boiled and fried potatoes in ghee
• 3 cup basmati sella rice soaked in water
• 1 cup fried onion paste with 3-4 tbsp water
• 1 cup yogurt and 3-4 bay leaves 
• 2 tbsp ginger-garlic paste
• 1 tsp saffron soaked in lukewarm milk
• 2 tbsp biriyani masala powder (home made)
• 1 tbsp whole garam masala
• 2 tbsp kewra water and 2 tbsp rose water
• 2-3 drop of meetha attar
• 2 tsp garam masala powder (home made)
• 1 cup ghee and white oil mixed
• Salt & sugar as per taste 

Procedure:

:

1. marinate the chicken with yogurt and 1 tbsp  ginger-garlic paste
2. add 1/2 tsp salt and let the chicken rest for half an hour
3. 3/4 boil the rice with whole garam masala & 2 tbsp ghee 
4. heat mixed ghee in a wok and add bay leaves
5. add marinated chicken and stir for 2-3 mins
6. add salt and sugar as per taste
7. add fried onion paste and 1 tbsp ginger-garlic paste and stir
8. after 2 mins add biriyani masala and stir for 2 mins
9. always cook on medium flame
10. add 1/2 cup of lukewarm water  and cook with cover on
11. put off the gas when chicken becomes tender and juicy
12. take a deep bottom and open top pot
13. sprinkle 2 tbsp ghee in the pot
14. spread 1/3  boiled rice in it
15. arrange 1/2 chicken keema curry , 1/2 potatoes and 1 tsp garam masala powder
16. now arrange in this way second layer
17. at last spread 1/3 rice and sprinkle saffron milk, rose water, kewra water, and meetha attar
18. sprinkle 1/4 cup of water
19. wrap the cover with a kitchen towel and set the cover on pot
20. heat the pot on high flame for 45-50 second
21. after then set the flame on low for 10 mins
22. ready to serve Chicken Keema Biriyani with salad

  Serves: 3-4

 

Potoler Dorma [stuffed chicken keema]

Potoler Dorma [Stuffed Pointed Gourd With Keema]

Introduction:  Potoler Dorma is a traditional festive dish of
Bengali cuisine.Which is actually a fusion of mutton keema / poppy paste. It's a Poila Baisakh-er special dish [veg / non veg]. Stuffed Pointed Gourd in a rich gravy.

 Ingredients:

Step 1:

• 4 tbsp chicken keema
• 2 tbsp finely chopped onion
• 1 tbsp chopped green chilli
• 1 tbsp grated ginger 
• 1 tsp garlic paste
• 4 tbsp grated boiled potato
• 4 tbsp mustard oil
• 1/4 tsp cumin seed
• 1/4 tsp garam masala powder

Step 2:

• 8 potol (pointed gourd) cut on top & scraped it's pulp
• Don't waste the part of  top
• 2 tbsp tomato paste
• 1/2 tsp red chilli powder
• 1/2 tsp kasmiri red chilli powder
• 1/2 tsp turmeric powder
• 1 tbsp coriander powder
• 2 tbsp onion paste
• 1 tbsp ginger -garlic paste
• 1/2 tsp garam masala powder
• 2 bay leaves
• salt &sugar as per taste
• 1/2 tbsp ghee
• 1/2 cup whit oil for deep fry 

Procedure:

1. heat oil in a pan and add cumin seed
2. after it stops crackling, add chopped onion
3. add ginger-garlic paste and chopped chilli
4. add keema, salt and sugar
5. cook for 2-3 mins with cover on low flame
6. add potato and garam masala and mix well
7. and make a tight dough, now the stuffing is ready
8. now peel and prick the potols lengthwise side of 3-4
9. stuff the potols with keema stuffing
10. and seal the top with the top part
11. push the outside of top part towards inside  carefully
12. heat oil in a wok and deep fry each potol carefully
13. take out the  potols in a bowl
14. now heat 4 tbsp oil in another pan and add bay leaves
15. add onion and ginger-garlic paste and saute, add salt & sugar
16. add tomato paste and all powder masalas and stir
17. add 1/2 cup of water and cook until oil comes over the masala
18. now add 1& 1/2 cup of water and when it starts to boil
19. then add stuffed potol in gravy , cook on low flame
20. when gravy becomes thicker, add ghee and garam masala
21. ready to serve Potoler Dorma with hot rice or paratha

Serves: 2-3

Chicken Kofta Korma

Chicken Kofta Korma [Chicken Meat Ball Curry]

Introduction: Chicken Meat Balls in gravy, Incredibly scrumptious chicken Kofta Curry will add flavour to your Ramadan feast. The chicken meat balls paired with Korma curry results in a perfectly succulent meal.

Ingredient:

Step-1:

• 300 g chicken  minced
• 3 tbsp finely chopped onion
• 1 tbsp chopped green chilli
• 1 tbsp ginger -garlic paste
• 1 raw egg, 1 tbsp yogurt
• 4 tbsp corn & gram flour
• salt and sugar as per taste

Step-2:

• 2 tbsp each : melon seed, poppy seed, almond , cashew together
•  boil for 10 mins and make a thick paste
• fried brown onion 1/2 cup, 4-5 green chilli and 4 tbsp chopped tomato
• grind and make a thick paste and 1/2 cup hung curd
• 2 tbsp ginger -garlic paste
• 1/2 tsp garam masala powder and 1 bay leaf 1/2 tsp cumin seed
• 1/2 tsp kewra water
• 1/2 tsp coriander & 1/4 turmeric powder
• Salt and sugar as per taste
• Sunflower oil 6 tbsp & 4 tbsp ghee
• 2 tbsp chopped cilantro

Procedure:

1. heat oil in a wok and add 2 tbsp ghee
2. add cumin seed and bay leaf
3. when cumin stop to crackle then add onion and nuts paste
4. and stir for 2-3 mins when oil becomes over the masala then 
5. add yogurt and powder masala on medium flame
6. and stir when oil again becomes over the masala then 
7. add 2-3 cup of water and salt and sugar
8. all  ingredients of step 1 mix well and roll it into lemon size balls (20)
9. and when gravy starts to boil, add these balls
10. and don't stir for 15 mins, just let it rest with the lid on
11. when gravy becomes thicker, add ghee,
12. add garam masala and kewra water and cook for 1 min 
13. put off the gas and sprinkle cilantro
14. serve Kofta Korma with roti, paratha, nun or fried rice 

Serves: 4-5

Niramish Dum Aloo

Niramish Dum Aloo[Festive Special]

Introduction: Niramish dum aloo is a Bengali festive dish. It is the same Dum Aloo cooked without onion and garlic.

Ingredients:

• 500 g small size potatoes peeled and boiled cut in to two part
• 1/2 cup  thick yogurt
• 1/2 tsp ginger paste /1/4 tsp ginger powder
• 2 tbsp  poppy seed, mellon seed, cashew powder
• 2 bay leaves, red chilli, cardamom, clove 
• 2 pieces 1/2 inch cinnamon 
• 1 tsp hing, garam masala 
• 1 tbsp cumin, coriander, turmeric powder
• 1 tbsp read chilli, paprika powder
•  2 tbsp cashew and raisin for garnish
• 4 tbsp ghee and mustard oil
• salt & sugar as per taste

Procedure:

1. heat oil in a wok and add 2 tbsp ghee
2. add bay leaves, chillies and all garam masalas
3. when they stop crackling then add potatoes 
4. and toss the potatoes until light brown
5. take out the potatoes in a bowl
6. make a thick paste with yogurt and all powder masalas(except garam masala and hing)
7. now add the yogurt  masala paste in a wok
8. and stir the masala until  the oil floats up
9. now add potatoes,  1/2 cup water, hing, salt and sugar
10. cook for 5 mins with cover on medium flame
11. when masala coated with potatoes and gravy becomes thicker
12. then add 2 tbsp ghee and garam masala
13. now put off the gas and garnish with cashew and raisins
14. ready to serve Niramish Dum Aloo with bengali hot polau /parath

Serves:  4-5

Semeya Kheer

Semeya Kheer [Kheer, Payesh, Payasam, Payasa etc-means Milk]

Introduction: Semeya Kheer is a  pudding from the cuisine of the Indian Subcontinent, made by fried, boiling vermicelli with milk and sugar; it is flavoured with cardamom, raisins, saffron, cashews, pistachios or almonds. It is typically served during a meal or as a dessert. It is also known in some regions as payasam, payasa, gil-e-firdaus and fereni

Ingredients:

• 200 g / 2 cup semeya /vermicelli 
• 1 lt full cream milk
• 4-5 tbsp pure ghee
• 2 bay leavs
• 1/2 tsp cardamom powder
• 4 tbsp chopped almond & pesta
• 2 tbsp chopped raisins
• 2 cup of sugar
• 50 g grated khoa kheer
• 1/2 tsp saffron

Procedure:

1. shocked the saffron in 4 tbsp lukewarm water
2. heat a pan and pour ghee
3. add vermicelli and stir until it turns light golden brown
4. taken out the fried semeya in a bowl
5. now heat a thick bottom wok and pour milk
6. continue stir the milk on  medium to high flame
7. add bay leaves and cardamom powder
8. after 5-7 mins taken out 1/2 cup of boiled milk
9. now add fried vermicelli
10. and continue stir on low to medium flame
11. when semeya comes soften then add sugar and kheer
12. and cook  on low flame  until sugar malted
13. after sugar malting on high flame stir continue
14. when  milk  thicker 3/4 then add nuts & raisins[ 4 tbsp]
15. mix them and put off the gas
16. now taken out the sevia in a bowl and cover it
17. after 30 mins open the cover and mix well the 1/2 cup lukewarm milk
18. now sprinkle saffron water and 2 tbsp nuts & raisins
19. now ready to serve Semeya Kheer

Serve: 4-6

 

Tomator Chutney

Tomator Chutney

Introduction: The original Tomato chutney of India was

 usually a relish, made from fresh fruits and spices.

During the colonial era the British took it home to

 their Island. Chutney can be made with fresh fruits,

 vegetables. Chutney  are also widely used in South

 Africa.especially in popular of Caribbean  curries. 

Ingredients:

• 500 g tomatoes boiled, peeled and chopped
• 1 cup sugar shocked in tomato's stock
• 150 g / 1 bar mango papad chunks cut
• 150 g seedless roughly sliced dates
• 2 bay leaves
• Pinch of salt &turmeric
• 1/2 tsp mustard seed
• 1/4 tsp chili flake [optional]
• 1- 1/2 tbsp roasted fennel powder
• 2 tbsp mustard oil
• 1 tsp corn flour diluted in 2 tbsp water
• 2 tbsp lemon juice [as per taste]

Procedure:

1. heat oil in a wok on medium flame
2. add mustard seed and let it sizzle
3. now add bay leaves and tomatoes
4. add salt and turmeric powder
5. cook for 5 mins with cover on low flame
6. when tomatoes becomes soft and juicy
7. add sugar with tomato's stock
8. when the sauce becomes little thicker
9. add dates and 1 tbsp roasted fennel powder
10. after a few mins, add mango papad and corn flour
11. when the sauce becomes thicker 
12. put off the gas and add lemon juice
13. sprinkle 1/2 tbsp fennel powder and cover for 1 mint
14. ready to serve Tomator Chutney

Serve: 4-6

Matar Kochuri With Hing

Matar Kochuri With hing [Bengali Jolkhabar]

Introduction: Luchi that is stuffed is called kochuri; kochuri stuffed with mashed peas (koraishutir kochuri) is one notable variety in the Bengali kitchen and one of the most populars.

Ingredients:

• 1 cup green peas smooth paste
• 2 tbsp green chili paste
• 1 tbsp ginger paste
• 1 tbsp asafoetida 
• 8 tbsp roasted gram flour  
• 10 tbsp white oil
• 4 cup white flour
• salt as per taste
• oil for deep frying

Procedure:

1. heat a non stick pan and pour 4 tbsp oil
2. add peas' paste and chili-ginger paste
3. now add salt and asafoetida
4. and continue to stir on high flame 
5. when it becomes thicker, add gram flour
6. slowly add the gram flour and make a tight dough
7. now stuffing is ready, put off the gas
8. fridge the stuffing for 1/2 an hour
9. take the white flour in a bowl
10. add 4 tbsp oil, salt, 1/4 tsp sugar and lukewarm water 
11. make a soft dough
12. now cover and let the dough rest for 1/2 an hour  
13. now cut the dough in 1/2 hand full balls
14. now stuff the ball with 1/2 tsp stuffing
15. now press down the suffed balls with your palm
16. and roll them carefully like a puri
17. but it's edge should be slightly thick
18. roll the puris with 3-4 drops of oil
19. now heat a thick wok and pour oil 
20. fry the puris between medium to high flame
21. when all puris starts to float and turns light golden 
22. take out the puris in a bowl
23. ready to serve Matar Kochuri with dum aloo or any curry

 

Serve: 4-5

Bhola Tomator Jhal TOP -20- FISH & MEAT MOUTH WATERING DISHES

Bhola Tomator Jhal[Indian / Bengali Dish]

Introduction: This is a spicy Fish curry with tomato, prepared with "Bhola" fish, found mostly in Bengal, India.

Ingredients:

• 500 g Bhola fish marinated with 1/2 tsp salt & turmeric 
• 1 big sized tomato 1/2 paste & 1/2 sliced
• 1/2 tsp cumin powder
• 1/2 tsp coriander powder
• 1/2 tsp red chili powder
• 1/2 tsp turmeric powder
• 1/4 tsp cumin seed
• Salt & sugar as per taste
• 4-5 tbsp mustard oil
• 1/2 tsp mustard powder
• 2 tbsp chopped cilantro

Procedure:

1. heat the wok and pour mustard oil
2. add fish and fry until it turns light golden
3. take out the fried fish in a bowl
4. now add cumin seeds in that oil
5. in a bowl make a paste with tomato paste and all powder spices
6. now add the mix spices paste in oil
7. stir the gravy for 1 min on medium flame
8. now add fish and 1/4 cup of water and
9. when fish is coated with spice gravy
10.  add 1/2 cup of water and sliced tomato
11.  now cover the wok  with lid, and cook on low flame
12. when fish becomes tender and gravy becomes thicker
13. then put off the gas and sprinkle chopped cilantro,
14. and cover the wok again for 1 min
15. ready to serve bhola  tomato-r jhal with hot rice

Serve: 2

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