Masoor Dal-er Khichudi

masoor daler kichudi

Preparation Time : 20-25 minutes
Cooking Time : 20 -25 minutes

Ingredients:

• Gobindo bhog rice : 1 cup
• Masoor Dal : 1/2 cup
• Onion : 1/4 cup very thinly sliced
• Garlic : 4-5 chopped
• Bay leaf : 2 small
• Panch phoron : 1/4 tsp
• Dry whole red chili : 2-3 broken into half
• Ginger paste : 1 tsp
• Cumin powder : 1 tsp
• Turmeric powder : 1/2 tsp
• Salt to taste
• Green chilies : 4-5 slited
• Sugar :1 tsp
• Garam masala powder : 1 tsp
• Water :4 cups
• Mustard oil : 4-5 tbsp
• Ghee : 1 tsp

Procedure :

1) Clean and wash gobindo bhog rice and masoor dal . soak it in water for 1/2 hour.
2) Take a handi or heavy bottom vessel. Heat oil and then temper it with tejpatta/
     bay leaf ,dry red chili and panch phoron,
3) Now add thinly sliced onion and saute it for 1-2 minutes.Don't let its colour
    change.Don't over cook.
4) Add water. Cover the handi or pan with lid and let it boil.
5) Now when you see water just start boiling add soaked rice and dal.
6) Now add salt,turmeric powder,green chilies,cumin powder,ginger paste,garlic.
    Mix them well.
7) Cover and cook in medium heat till rice and dal is fully cooked .You can adjust
    thickness of khichdi by adding more or less water.
8) Now add sugar and sprinkle garam masala powder . Mix them well and cook for
    2 minutes.
9) Add ghee. Mix it.

   Serve khichdi hot.

Bengali Style Chicken Roast

chicken roast

Preparation Time : 10-15 minutes
Cooking Time : 1 hour

Ingredients :

• Chicken : 4 pieces leg quarters
• Raisins :8-10
• Almond: 1 tbsp slices (optional)
• Prune : 4-5
• Vegetable oil : 4-5 tbsp
• Sugar : 1 tbsp
• Yellow food colour : 1/4 tsp
• Kewra water : 1 tbsp
• Tomato ketchup : 1 tbsp
• Green chilies : 8-9
• Fried onion / beresta : 1/2 cup
• Garam masala powder : 1/2 tsp
• Jaiphal-javitri powder : 1/4 tsp
• Black pepper powder : 1/2 tsp
• Cumin powder : 1/2 tsp
• Red chili powder : 1 tsp
• Poppy seeds paste : 2 tbsp
• Ginger-garlic paste : 2 tbsp
• Yogurt : 1/4 tbsp
• Cream / malai : 2 tbsp
• Milk powder : 2 tbsp
• Mawa : 1/4 cup
• Ghee : 2 tbsp
• Salt to taste

Procedure :

1) First take a large bowl and put one by one chicken,prune,raisins,almonds,kewra
     water,tomato ketchup,food colour ,pinch of saffron ,salt,sugar and 2 tbsp oil.
     Mix them well .
2) Now heat kadai and add 2 tbsp oil.Heat it and then add marinated chicken along
    with all masalas.
3) Add green chiles and saute them.Then cover and cook for 10 minutes till chicken
    pieces changes its colour on all sides.
4) In a small bowl take garam masala powder,jaiphal-javitri,black pepper powder,
    cumin powder,red chili powder,poppy seed paste,ginger-garlic paste and yogurt.
    Mix them well.
5) Now add the mixture to fried chicken  and fried onion and mix them well.Now
    cover and cook for another 30 minutes in medium-high heat till chicken is fully
    cooked.
6) Now add cream,milk powder , mawa and ghee and mix them well and cook for
    another 10 minutes. Turn off the heat.

Serve hot with rice ,roti or paratha.

Mutton Nihari

mutton nihari

Preparation Time :15-20 minutes
Cooking Time : 2 hours

Ingredients :

• Mutton : 500 gm
• Onion : 1 large thinly sliced
• Garlic paste : 4-5 cloves
• Ginger paste : 1 tbsp
• Shan Nihari masala : 2 tbsp
• Roasted wheat flour : 2 tbsp
• Shah jeera : pinch
• Annie star : 1
• Javitri : 1/2
• Cardamom : 4
• Cinnamon : 1"
• Whole black pepper : 4
• Laung : 4
• Salt to taste
• Vegetable oil : 6-7 tbsp
• Ghee : 2 tbsp

Procedure :

1) Clean and wash mutton pieces and keep aside.
2) Take a pressure cooker.Add 1 tbsp oil, heat it. One by one add all whole garam
     masala (shah jeera,annie star,javitri,cardamom,cinnamon,whole black pepper,
     laung) and fry them for few seconds.
3) Add mutton pieces and 1 tsp of salt .Saute them for 2 minutes.
4) Now pour 2 cups of water and pressure cook it.(2 whistles). Strain mutton pieces
     and keep aside.
5) Now take a kadai ,heat oil and ghee.Now add sliced onion and fry them till its
    colour changes to light brown.Take out half portion of onion slices for oil and keep
    aside.And fry rest of the onion slices to dark brown.Fry them in medium heat.Also
    take this portion of fried onion or beresta from oil and keep aside.Let it cool down
    and then keep it in refrigerator for half an hour.It will make beresta crispy.
6) Now in the remaining oil again put lightly fried onion and then add mutton pieces.
    Mix it well with fried onion.Cook it for 2 minutes in medium heat.
7) Now add ginger and garlic paste.Mix them well.Then add nihari masala.saute it for
    another 4-5 minutes in medium heat.
8) Now add meat broth from pressure cooker and let it boil.Cover the kadai and cook
     till mutton is almost done.
9) In a frying pan dry roast 1-2 tbsp of wheat flour / atta for few seconds.
10) Now sprinkle roasted flour over mutton and mix them well.Cook for another 5-6
     minutes .Atta will help your gravy to become thick.Check the seasoning.
11) Now add crispy fried onion ,mix them well.Your mutton nihari is reay to serve.

 Serve hot with roti,naan or rice.

Fish chop

fish chop

Preparation Time : 30 minutes -1 hour
Cooking Time : 10 minutes
Serves  : 4-5

Ingredients:

• Tuna fish : 1 can
• Potato : 1 large boiled
• Onion : 1/2 cup finely chopped
• Garlic : 3-4 chopped/ crushed
• Ginger : 1/2 tsp
• Cumin powder :1/2 tsp
• Coriander powder: 1/4 tsp
• Salt to taste
• Green chilies : 3 chopped
• Bread crumb : 1 cup
• Egg : 1
• Garam masala powder : 1/2 tsp
• Kashmiri red chili powder : 1/2 tsp
• Sugar :1/2 tsp
• Cilantro : 1 tbsp finely chopped
• Vegetable oil for deep frying

Procedure :

1) Drain water from caned tuna and keep it aside.

2) In a kadai add 2 tbsp oil ,heat it.Then add finely chopped onion , crushed garlic
    and chopped green chilies.Fry it for 1-2 minutes.
3) Now add ginger paste,cumin powder,coriander powder,kashmiri red chili
     powder and very little  salt as caned fish contains salt .Mix them together and
     fry for 3-4 minutes.
4) Now add fish and smashed potato .mix them very well with fried masala.Cook
     for 5-7 minutes in medium-high heat .
5) Add little sugar ,chopped cilantro,garam masala powder .Stir them well and
    cook for another 2-3 minutes.Adjust the salt.
6) Cook till all the masala and fish mixed properly.Keep them in a plate. Let
     it cool down and keep it in a refrigerator for atleast an hour.
7) Take a small portion of mixture and give it shape(round ,flat like patties or
     cylindrical) and keep aside.
8)  Now take a bowl and beat an egg with pinch of salt.
9) Take some bread crumb in a flat plate.
10) Dip chop in egg and then roll it in crumb.
11) Then deep fry it in medium flame till chop becomes crispy and its colour
      changes to golden brown. Take them out from oil and put it over a kitchen
      paper napkin to soak the excess oil.
   
       Serve hot with salads and ketchup.