Chara Pona Macher Rosha TOP -20- FISH & MEAT MOUTH WATERING DISHES

Chara Pona Macher Rosha [Bengali Style]

Introductions:          Chara Pona Macher Rosha / patla Jhol is a very light fish stew with vegetables and baby Rohu fish.

                                                        ‘

Ingredients: 

• 2 pieces of chara pona / baby Rohu fish 
• 1/2 cup of sliced potato 
• 1/2 cup of sliced cauliflower
• 1/4 cup of sliced tomato
• 1 hand full chopped cilantro

Step-1:

• 1/4 tsp cumin seed
• 1 bay leaf
• 1/2 cup of oil for cooking and frying 

Step-2:

• 2 tbsp tomato paste
• 1/4 tsp turmeric powder
• 1/4 tsp red chilli powder
• 1/2 tsp cumin powder
• Salt & sugar as per taste
• 1/4 tsp garam masalla powder 

Step-3:                                                       ‘

• 1 hand full chopped cilantro
• 1 tsp corn starch

Procedure:

At first clean and wash the fishes and then marinate 

with salt and turmeric powder for 10 mins. 

Now heat oil in a wok / kadai and fry the fishes 

light golden in it.

Now taken out the fried fishes in a bowl .

After that light golden fry the potatoes,and

 cauliflowers in that remaining oil .Now taken

 out them in a bowl.

Now add cumin seed and bay leaf in that remaining oil.

Make a paste with masallas from  step-2 .

Now add the masalla past in kadai and cook

for 2-3 mins. 

After that add 1&1/2 cup of water in kadai .
When the water start to boil then add fried fishes,
 potatoes and cauliflowers. 

Now add salt and sugar to taste. Then cook the fish

 curry with cover for 10-15 mins on low flame. 

Now remove the cover and add sliced tomato, 

 and corn starch.  

And cook for 1- 2 mins on high flame.

Now add chopped cilantro and put off the gas stove.

Now Ready To Sarve Chara Ponar Rosha With Hot Rice.

Serves: -2

Next  Chicken Nilgiri----------->

Roasted Chicken Bharta TOP -20- FISH & MEAT MOUTH WATERING DISHES

Roasted Chicken Bharta

Introduction:          Chicken Bharta is a spicy , roasted, and pulled chicken dish. Popular in resturent, dhabas and road side.                              

Ingredients:

• 1 big size chicken breast cut into big chunks

Step-1:

• 1&1/2 tsp kashmiri  red chilli powder 
• 1/2 tsp turmeric powder
• 1 tsp each ginger garlic paste
• 2-3 tbsp lime juice & salt to taste

Step 2:

• 1 cup of chopped onion
• 1/2 cup of Chopped tomato
• 2 tbsp each chopped ginger-garlic 
• 2-3 tbsp chopped green chilli
• 1/2 cup of yogurt
• 1/2 cup of poppy & cashew past
• 1 hand full chopped cilantro
• 1/2 tsp each redchilli & turmeric powder
• 1&1/2 tsp garam masalla powder
• Salt & sugar as per taste
• 1 bay leaf
• 5-6 cubes of butter
• white oil for cooking

Procedure:

Clean and cut the chicken breast into big chunks.

Now Marinate the chicken chunks with Step-1 

ingredients.And keep aside for half an hour.

Now heat 1 tbsp oil & butter cube in a wok /
 pan / kadai . And sill the masalla with chicken 
in wok on low flame for 6-8 mins from both side.

Now Pan siled Masala chicken roast on gas stove with 

roaster on high flame for 3-4 mins from both side.

Now after cooling pull and separate the chicken

with fork .

Now heat 3 tbsp oil & butter cubes in a wok .

After that add bay leaf and chopped onions.

After that one by one add ginger-garlic, green chilli 

and chopped tomato and cook for 2-3 mins.

Now add pulled chicken and mix well.Now add 
powder masalla, salt , yogurt and 1/2 cup of 
water and cook with lead on low flame .

After 6-7 mins open the lid and add cashew - poppy

 paste,sugar, garam masalla ,1 cube of butter and 1/2 

chopped cilantro and mix well and put off the gas.

After taken out in a serving bowl add on top 

remaining chopped cilantro and butter cube.

Now Ready To Serve Roasted Chicken Bharta . With Roti & Paratha .

Serves: 3-4

Next Chara Ponar Rosha------>

Chicken dhaniya Walla TOP -20- FISH & MEAT MOUTH WATERING DISHES

Chicken dhaniya Walla [Chicken With Cilantro]

Introduction:          Chicken Dhaniya walla   is adelicious chicken curry from kolkata Bengali cuisine.  It is aunique chicken dish from other chicken curry. Chicken Dhaniya Walla  is a healthy and easy dish.                                   

Ingredients:  

• 500 g chicken breast 
• 2 tbsp garlic paste
• 1 tbsp ginger paste
• 1 tbsp crusted gram masala powder , 
• 2-3 bay leaves
• 3-4 tbsp lime juice  
• 1 kg chopped cilantro 
• 1 cup of green chilli
• 1 cube of grated ginger
• 2-3 tbsp garlic cloves
• 2 tbsp white oil for cooking
• 3-4 cubes of butter for cooking

Procedure:  

 The chicken breast cut into mini cubes.

Now marinate the chicken with lime juice.

Now heat oil & butter in a woke / kadai / pan.

Now add gram masala powder and bay leaves.
When they stop crackling then add chicken. 

And cook for 5-7 mins,After that when the chicken 
change its color then add ginger -garlic paste.

Now mix and cook the chicken until the water 
 evaporates and butter comes up.  

 

Now make a smooth paste with chopped cilantro,
green chilli, ginger &garlic.

Now add 3-4 tbsp cilantro [dhaniya patta] paste
and mix with chicken and cook on low to medium 
flame until chicken soften.

Now add salt and sugar as per taste.

When chicken gravy comes thicker then add 
2 tbsp cilantro paste / dhinaya paste / green paste 
and put off the gas stove , mix and cover for 2 mins. 

Now Ready To Serve Chicken Dhaniya Walla With Roti,Paratha .

Serves:   4-6

Next Bhola tomator Jhal------->

Aar Macher Rosha TOP - 20- FISH & MEAT MOUTH WATERING DISHES

Aar Macher Rosha [Artamim fish / Giant River - Cat Fish]

Introduction:    Aar Mach / Artamim fish / giant River-Cat fish of the Ganges in Bengal after cooking , its taste is unbeatable .

Ingredients: 

• 500 g-700 g Aar fish cut into round shape
• 2 medium size potato cut into length wise
• 5-6 tbsp boiled tomato paste 
• 1/2 tsp turmeric powder
• 3/4 tsp red chilli powder 
• 1/2 tsp cumin powder
• 1/2 tsp coriander powder 
• 1/2 tsp ginger paste
• salt & sugar as per taste
• 2-4 bay leafs & 1/2 tsp fennel seed
• 1/2 tsp whole gram masalla 
• 2-3 tbsp fresh chopped cilantro 
• 1 cup mustard oil for frying & cooking 

Procedure:

               

                 

marinate the fishes with salt and turmeric powder 

for 1/2 an hour.

                        

Now heat oil in a pan and fry the fish pieces and 

potato pieces light golden color. 

  

Fried fishes and potatoes keep a side.

Add fennel seed and bay leafs that remaining oil.

When they stop to crackle then add 5-6 tbsp boiled 
tomato paste without skin. 

Make a thick paste with all masalla powder, 
and pore the paste in that pan.

Mix the masalla  paste with tomato paste and

cook on medium flame for oil comes up.

Then add fried potatoes and fishes and coat the
 masalla with them for 1 mint.
After that add 1&1/2 cup of lukewarm water 
and salt & sugar as per taste  .

And cook with cover for 1/2 an hour on low flame.
After that add garam masalla powder 1/2 tsp and 
cook for 1 mint .Now add chopped cilantro and put
 off the gas oven .

Now Ready To Serve Aar Macher rosha With Steamed Rice.

Serves:  4

Next Chicken Dhaniya Walla------>