Egg Korma

Egg Korma  [Indian dish]

Introduction:  Egg korma is one of the dish fit for the kings and their royal feasts. Boiled eggs cooked with a korma gravy. korma is a saucy dish originated in central Asia and is made of spices, meat, vegetables, yogurt, seeds  & nuts, etc.

Ingredients:

•  4-6 hard boiled eggs
• 1/2 cup or 7-8 tbsp yogurt
• 1&1/2 big size onion sliced
• 2 tbsp ginger -garlic paste
• 4-5 green chilli paste 
• 2 tbsp each poppy, melon seeds, cashew nuts 
• 2 tbsp raisins
• 1/2 tsp turmeric powder
• 1/2 tsp red chilli powder (optional)
• 1/2 tsp paprika powder
• 1/2 tsp coriander powder
• 1 tsp garam masala powder
• 2-5 bay leaves and cloves
• Salt and sugar as per taste
• 3 tbsp ghee & 4 tbsp mustard oil

 Procedure:

1. Heat ghee and oil in a pan
2. Fry onion slices until golden brown and take out in a bowl
3. Then sallow fry the eggs and take out in a bowl

1. make a powder with poppy seeds melon seeds & cashew nuts

2.Grind and make a thick paste with fried onion,yogurt,green chilli and all powder masalas

 3.Now heat again the excess ghee mixed oil and add cloves and bay leaves

4,When they stop crackling then add yogurt -onion paste, ginger -garlic
 paste 3 tbsp poppy- nuts powder and 1/2 cup of lukewarm water,
now stir on medium flame                                                        

5.Now cook the masala until the oil comes over the masala                          

                       6. Add eggs and stir for 1min then add 1-1/2 cup of lukewarm water salt and sugar                                          
 7.Cover the pan with lead for 4-5 mins or gravy comes thicker                  

8.Now add garam masala powder, 2 tbsp raisins 1 tbsp fried onion (optional), 
and 1/2 tbsp ghee and put off the gas.

       Now ready to serve Egg Korma with roti, paratha or any types of rice.

           

Serves:  2-3

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Hilsha Paturi

Hilsha Paturi  [Bengali cuisine]

Introduction:  Hilsha Paturi is a masala coated fish, wrapped in banana leaf. where Hilsha paturi and a number of spices (Mainly mustard, green chillies and coconut.... Prepare and cook the famous Bengali fish hilsha paturi .

Ingredients:

• 5-6 pieces hilsha fish coated with salt and turmeric powder
• 6-7 tbsp fresh coconut and 6-7 green chilli paste
• 1/2 tsp black cumin and 1/2 tsp turmeric powder
• Salt and sugar as per taste
• 1 tbsp corn flour paste with 2 tbsp water
• 8-10 tbsp pure mustard oil
• 5-6  pieces of banana leaves like image

Preparation:

• toast the leaves on tawa both side

• you can also toast the leaves on gas oven 

• Make a thick paste with chilli -coconut paste and mustard powder and corn paste.Add with this paste mustard oil, salt -sugar , black cumin , and turmeric powder.

• Take a banana leaf and set a fish and 2 tbsp mustard -coconut paste.

• Wrap the each banana leaf carefully

• Now heat a tawa and 3-4 drop & brush oil and then seat the wrapped fish.At first put the wrapper's open side on the tawa . And cover the wrapper with lead on high flame for 1 &1/2 mins. Then sprinkle  one hand full water around the fish wrapper and cover again for 6-8 mins on low flame until cooked the fish.

• Now flip the wrapper and turn the bottom side on top like image -2. and cook the wrapped fish on same way. You can cook the wrapped fish at a time 1 or 2-3 it's depends on you.

Now ready to serve Hilsha patuti with hot rice and Gandho Raj Lebu.

Serves:  3-4

Egg Cake Curry

Egg Cake Curry [Indian-Dimer Dhokar Dalna]

Introduction: There are many ways to cook egg curries; dry curry, gravy curry or a tangy gravy. This curry is of egg cakes.

Ingredients:

Step-1:

• 3 raw eggs
• 1 big size boiled and mashed potato
• 2 tbsp finely chopped onion
• 1 tsp ginger - garlic paste
• 1 & 1/2 tbsp finely chopped green chilli
• 1/2 tsp baking powder
• 1/2 tsp salt & sugar each
•  1/2 turmeric powder
• 1 & 1/2 tbsp gram flour
• 1/2 tsp garam masala powder
• 1 tsp oil

Step-2:

• 4-5 tbsp tomato paste
• 4 tbsp onion paste
• 1 & 1/2  tsp ginger-garlic paste
• 1/2 tsp turmeric powder
• 1/2 tsp  red chili powder
• 3/4 tsp paprika powder
• 1 tsp coriander powder
• 1 tsp garam masala powder
• 1/2 tsp cumin seed & 2 bay leaves
• Salt & sugar as per taste
• 2 tbsp chopped cilantro
• 1 tsp corn flour
• 1+1 tsp ghee
• 5-6 tbsp white oil 

Procedure:

1. take a bowl and mixed all ingredients from step -1 
2. grease a cake pan or a big bowl and pour the egg mixture
3. now heat 2 cup of water in a thick bottom pan/pressure pan
4. set the egg mixture bowl in pan straightly on high flame for 2 mins
5. now cover the pan with normal lid or cooker lid without gasket 
6. after 2 mins set the flame low for 15  mins 
7. now egg cake is ready, cut it in your preferred size
8. put the egg cake cubs in a fridge for 8-10 mins
9. now deep fry the cake cubes until light golden colour
10. take out the fried cake in a bowl
11. make a thick paste with all ingredients [powders & pastes] from step-2 except garam masala and corn flour
12. heat 5 tsp oil and 1tsp ghee mixture in a wok 
13. add cumin seed & bay leaves and mixed pastes masala
14. stir on low flame until the oil comes over the masala
15. now add 1&1/2 cup of water , salt & sugar
16. when the gravy starts boiling then add cake cubes
17. stir and coat the masala on cubes carefully
18. always cook the dish on medium flame without cover 
19. when the curry is almost ready, add garam masala & corn starch
20. put off the gas now sprinkle 1 tsp ghee and  cilantro
21. ready to serve  Egg Cake Curry  with Paratha, Nun, Pulao, Fried rice etc.

Serves: 3-4

Nargisi Kofta Korma

Nargisi Kofta Korma [Indian Dish]

Introduction: Nargisi Kofta is a wonderful mutton / chicken keema recipe.Kofta is a family of meatball or meatloaf dishes found in South Asian, Middle Eastern, Balkan cuisine In Pakistan, kofta is made from ground beef with onion, spices and salt. Nargisi kofta with hard boiled egg encased in spicy kofta.

Ingredients:

Step-1:

• 8 hard boil egg  

• 400-500 g chicken keema finely grounded
• 2 tbsp finely chopped green chilli
• 4 tbsp finely chopped onion 
• 2 tbsp finely chopped ginger-garlic each
• 1 big size boiled mashed potato
• 1 raw  egg, 2 tbsp corn flour
• Salt and sugar as per taste
• 1 tsp paprika powder, 1/2 tsp turmeric powder
• 1 tsp garam masala powder

Step-2:

•  1/2 cup yogurt
• 2 big size sliced fried onion
• 2 tbsp ginger -garlic paste
• 2 tbsp each poppy seeds, cashew, melon seeds paste 
• 1/2 tsp red chilli powder-1/2 tsp paprika powder
• 1/4 tsp turmeric powder- 1/2 coriander powder
• Salt - sugar as per taste
• 1/2 tsp garam masala powder
• 1/4 tsp kewra water  
• Oil for deep fry
• 4 tbsp oil &4 tbsp ghee for cooking
• 2-4 each long, green cardamom, cinnamon[1/2 inch size]

Preparation:

1. make a sticky dough with ground keema and mashed potato
2. add with it all finely chopped & powder masalas and 1 raw egg
3. now cut the dough in equal 8 pieces
4. wear cooking gloves and then put each keema dough in your palm
5. and wrap 1 boiled egg with each keema patty like the image above
6. heat oil in a deep wok and fry 2-3 koftas per batch
7. take out all koftas when it turns  golden brown
8. heat oil & ghee in another wok and add whole garam masala 
9. make a thick paste with fried onion and yogurt
10. make a red paste with all powder masala and salt -sugar
11. add onion paste  and red paste in ghee on medium flame
12. now add poppy seeds, cashew and melon seeds, paste and stir for 1-2 mins
13. add 1 cup of hot water and koftas and cook on low flame for 1-2 mins 
14. and turn the koftas carefully and cook for 1-1/2 mins
15. add kewra water and garam masala powder
16. put off the gas and cover for 1 min
17. ready to serve Nargisi Kofta Korma with any type of  hot roti & rice

Serves: -4

Rohu Bodir Jhol Jhal

Rohu Bodir Jhol Jhal (For 10 Mins In Pressure)

Introduction: Rohu is easily available in any Bengali fish market . If Rohu fish is not available in your area, you can use Katla Maach (Katla fish) orany of your choice Bengali style fish curry is best served with rice.  Most of the BENGALI people can't take lunch or dinner without fish. Even me also. This is the most common & easy dish.

Ingredients:

• 4-6 pieces of rohu fish marinated with salt & turmeric powder
• Cut 4-6 pieces of 1-2 potatoes lengthwise
• 4-6 pieces of bodis broken and fried
• 3 tbsp tomato paste, salt & sugar as per taste
• 1\2 tsp turmeric & coriander powder each
• 1 tsp paprika & cumin powder each
• 1\2 tsp red chilli powder & cumin seed each
•  6-8 tbsp mustard oil
• 1 tbsp chopped cilantro

Procedure:

1. heat oil in a wok and fry potatoes until light color
2. take out fried potatoes and keep aside 
3. add cumin seed and when it stops crackling
4. then add fishes one by one carefully
5. and fry its both side until light golden
6. take out the fishes and keep aside
7. now make a thick paste with all masalas and tomato paste
8. add the masala paste in wok and stir for 1 min
9. now add 1 cup of water and wait for gravy to start boiling 
10. now arrange the  fish, potatoes, and bodis in a cooker
11. now pour the ready jhol / gravy in that cooker
12. cover the cooker with lid for 2-3 whistle on high flame
13. now put off the gas and open the lid after 5 mins and add cilantro
14. ready to serve Rohu Bodir Jhol Jhal  with hot rice

Serves: 2-3