Sahi Paneer

sahi paneer

Preparation Time :15-20 minutes
Cooking Time : 30-35 minutes
Serves : 4-5

Ingredients :

• Paneer : cut into small cubes 200 gm
• Onion : 1 /2 cup paste
• Cloves :3 
• Black peppercorn : 3-4
• Cinnamon stick : 1"
• Cardamom : 2-3
• Bay leaf : 1 medium
• Green chillies : 2 slit
• Ginger-garlic paste : 1-2 tsp
• Cashew nut paste : 1/4 cup
• Yogurt : 1/2 cup
• Fresh cream : 2-3 tbsp
• Saffron : pinch
• Garam masala powder :1/4 tsp
• Salt to taste
• Green cardamom: 1/2 tsp
• Vegetable oil : 4 tbsp

Procedure :

1) Heat 1 tbsp of oil in a pan and add onion ,fry it for 2 minutes.
     Then make a smooth paste of it in a blender.
2) Add remaining oil and heat it. You can fry paneer pieces very lightly
    if you want. Keep aside.
3) Otherwise temper oil with bay leaf,cloves,peppercorn,cinnamon stick
     and green chilies.
4) Now add onion paste and fry for 5-6 minutes.
5) Now add ginger-garlic paste and fry for another 2-3 minutes.
6) Add cashewnut paste and beaten yogurt ,mix them well.Stir continously
    and fry till all moisture is absorbed.
7) Add garam masala powder,salt and green cardamom powder with little
    water(1/2 cup) ,mix them well and cook for 5-7 minutes.
8) Now strain the gravy .
9) Now pour the gravy in the hot pan and add paneer pieces . Add a pinch
   of saffron and cook for 4-5 minutes in medium heat.
10) Add fresh cream ,mix it well and switch off the gas.

Serve hot with naan, rice or paratha.

Mutton Korma

mutton korma

Preparation Time : 20 minutes
Marination Time : 1 hour or overnight
Cooking Time : 2 hours

Ingredients :

• Mutton : 4 lb
• Onion : 2 cups thinly sliced
• Potato : 1 medium cut into half (optional)
• Dry red chili : 2
• Bay leaf : 1 large
• Cardamom : 4-6 
• Cinnamon : 2"
• Cloves : 4-6
• Yogurt : 1/2 cup
• Garlic paste : 4-5 cloves
• Ginger paste : 2 tbsp
• Turmeric powder : 1 tsp
• Kashmiri red chili powder : 1-2 tsp
• Salt to taste
• Mustard oil : 2 tbsp + 7-8 tbsp
• Cumin powder : 1 tsp
• Corriander powder : 1 tsp
• Coconut milk : 1/4 cup
• Cashew nut paste : 1/4 cup 
• Garam masala powder: 1 tsp

Procedure :

1) Marinate mutton with yogurt,garlic paste , ginger paste,turmeric
    powder,kashmiri red chili powder,salt and 2 tbsp mustard oil and
    keep it over night or you can keep it for an hour or 2 hour.
2) In a heavy bottom big pan or kadai heat remaining oil and fry potatoes
    till golden brown and keep aside.
3) In the same oil add bay leaf,cardamom,cinnamon,cloves ,dry red chili
    and fry it for few seconds.
4) Now add sliced onion and fry till and translucent.
5) Add marinated mutton ,cumin powder,corriander powder and cook for
    30-35 minutes till oil comes out from mutton and masala.
6) Add coconut milk and cashew nut paste and mix them well.Cook for
    another 15 minutes.
7) Now transfer the mutton and fried potatoes to a pressure cooker.Check
    the seasoning.
8) Add 1 cup or 1 and 1/2 cup of warm water and garam masala powder.
    Mix them well.
9) Close the lid and pressure cook the mutton till mutton becomes almost
    soft.Wait till pressure cooker releases steam naturally.

   Serve hot with Pulao or steam rice.

Murg Aloo Bukhara in Bengali Style /Chicken with Prune

murg aloo bukhara

Preparation Time : 15 minutes
Cooking Time : 45 minutes

Ingredients:

• Chicken :  4 lb
• Yogurt : 3 tbsp
• Onion : 2 cup finely sliced
• Garlic paste : 1-2 tbsp
• Ginger paste : 2 tbsp
• Cashew nut paste : 1/4 cup
• Poppy seeds : 2 tbsp
• Corriander powder : 1 tsp
• Cumin powder : 1 tsp
• Kashmiri red chili powder : 2 tbsp
• Green chili powder : 4 
• Garam masala powder : 1 tsp
• Raisins : 1 tbsp
• Prunes / aloo bukhara : 8-10
• Salt to taste
• Vegetable oil : 7 tbsp

Procedure :

1) Marinate chicken with yogurt .Keep it for 1 hour.
2) In a pan heat oil and fry onion slices till its colour changes to golden.
3) Now add all masala except raisins ,prunes,green chilies and chicken.
4) Fry masala for 15 -20 minutes till oil comes out from masala .
5) Now add marinated chicken and mix it well.Cover it with a lid and cook
    it for 20-25 minutes .Stir occasionally . Cook till chicken is almost done.
6) Now add raisins ,prunes,and green chilies and cover and cook for 5
    minutes.
7) Check the seasoning and the turn off the gas.
 
     Serve hot with steam rice.

Rui Macher Kalia

rui macher kalia

Preparation Time : 10 minutes
Cooking Time : 25-30 minutes
Serves : 4

Ingredients :

• Rui /Katla fish : 4 large pieces
• Onion paste: 1 small
• Garlic :3-4 cloves paste
• Ginger paste :1 tsp
• Yogurt : 1 tbsp, beaten
• Cashew nuts : 8-10 paste
• Raisins : 8-10
• Bay leaf : 2 medium
• Cardamom : 3-4 crushed
• Cinnamon : 1 " 
• Panch phoron :1/2 tsp
• Dry red chilies : 2-3 broken
• Turmeric powder : 1 tsp
• Salt to taste
• Sugar to taste
• Green chilies : 2-3 slited
• Ghee : 1 tsp
• Mustard oil / Vegetable oil : 7-8 tbsp

Procedure:

1) Clean and wash fish pieces. Sprinkle 1/2 tsp of turmeric powder and
     1/2 tsp of salt over fish pieces and mix them well.
2) Make a smooth paste of onion ,garlic and cashew nuts.
3) In a frying pan heat oil and fry fish and keep aside.
4) In a heavy bottom pan or kadai heat oil and temper it with bay leaf,
    dry red chilies, cardamom, cinnamon and panch phoron.
5) Add onion-garlic-cashew paste and fry it or 5-6 minutes in high heat.
    Stir contiously.
6) Now add ginger paste, salt, turmeric powder,green chilies and raisins.
    Fry till oil comes out from masala.
7) Now add beaten yogurt and sugar. Fry for another 3-4 minutes.
8) Add 1 cup of water. Let it boil and add fried fish pieces. Cover and
    cook in medium heat for 4-5 minutes.
9) Sprinkle ghee. Mix it well.Turn off the heat.
    Serve hot with pulao or steam rice.
 

Traditional Mutton Rezala

mutton rezala

Preparation Time : 10 minutes + Marination time
Cooking time : 1 hour -1&1/2 hour
Serves : 4

Ingredients :

• Mutton / Goat meat : 500 gm
• Yogurt : 3-4 tbsp
• Onion paste : 1/2 cup
• Garlic paste : 3-4 cloves
• Ginger paste : 1 "
• Bay leaf : 1 large
• Cardamom : 4-5 crushed
• Cinnamon : 2" stick
• Cloves : 5-6
• Whole black pepper : 6-7
• Dry red chili : 4-5 broken
• Green chilies : 3-4 chopped
• Onion : 1 cup thinly sliced
• Poppy seeds paste : 2 tbsp
• Cashew nut paste : 2 tbsp
• Mace / javitri : 1/2 tsp broken
• Nutmeg powder / jaiphal powder : pinch
• Salt to taste
• Sugar : 1 tbsp
• Ghee : 6-7 tbsp
• Fresh cream : 1 tbsp

Procedure :

1) First marinate mutton with yogurt,onion paste,ginger paste, 1/2 tsp
    salt and garlic paste for atleast 1 hour. You can also marinate it
    overnight. Keep them covered in refrigerator.
2) In a heavy bottom pan add 2  tbsp of ghee ,heat it and temper it
    with bay leafs, cardamon ,cinnamon,laung,whole black pepper
    and dry chilies.
3) Add the marinated mutton and fry it till its colour changes to pale
    white.
4) Add 1 cup of  warm water and let it boil.
5) Now put it in a pressure cooker and cook for 5-6 whistles or until
    mutton is almost 80% done.
6) Now in the same pan heat some more ghee. Add onion slices and
    chopped green chilies.
7) Add poppy paste ,cashew paste ,mace and nutmeg powder.Mix
    them well and fry it for 2-3 minutes.
8) Now add boiled mutton with gravy and then add salt and sugar.
    Mix them well , cover and cook in medium-low heat till mutton
    is fully done and gravy becomes thick. Turn off the heat. Put it in
    a serving bowl and garnish with fresh cream over it.
 
    Serve hot with paratha , rice or biriyani.

Chicken Rezala

chicken rezala

Ingredients :

• Chicken : 2 lb
• Onion : 1 cup onion paste + 1 small round thin slice
• Ginger paste : 1 tbsp
• Garlic paste : 1 tbsp
• Green chilies :4-5 chopped
• Vegetable oil : 4-5 tbsp
• Ghee / Clarified butter : 4 tbsp
• Cashew paste : 2 tbsp
• Poppy seeds paste : 2 tbsp
• Yogurt : 3 tbsp, heaped
• Cardamom : 4
• Cinnamon : 1"
• Cloves : 5-6
• Whole pepper : 5-6
• Bay leaf : 2 medium
• Dry red chili : 2-3
• Sugar to taste
• Salt to taste
• Water as required
• Fresh cream : 2 tbsp (optional)

Procedure :

1) Take a large bowl and marinate chicken with onion   paste,ginger-garlic paste, chopped green chilies , 2 tbsp oil and salt.
2) In a pan add ghee / oil heat it and temper with whole garam masala (Cardamom, cinnamon, cloves, pepper,tejpata,dry red chili).
3) Add the marinated chicken mix them well with garam masala and cook for 5-6 minutes.
4) In the mean time take a small bowl and  beat yogurt with pinch of salt and 1 tbsp sugar.
5) Pour yogurt in the pan ,mix them well.
6) Then add sliced onion, poppy seeds paste and cashew paste with very little water.
7) Cover and cookin medium heat  till the chicken is fully cooked.
8) Make the gravy thick.Adjust the seasoning.
9)  Add fresh cream mix it and turn off the heat.
  

 Garnish it with cilantro and dry red chili and serve it with biriyani,naan,  tandoori roti.

Happy Cooking!!

Murg Musallam

murg musallam

Ingredients :

• Chicken : 1 whole about 600gms. Without feather and skin
• Turmeric powder : 1 tsp. + 1 tsp
• Kashmiri red chili powder : 1 tbsp. + 1tbsp
• Plain yogurt : 2 tbsp.
• Lime juice: 2 tbsp
• Basmati rice : 1/2 cup washed and soaked for 30 minutes
• Garam masala powder : 1 tsp + 1 tsp
• Egg : 2 hard boiled
• Saffron : 1 pinch strands soaked in warm milk
• Ghee /clarified butter :1 tsp. + 4 tbsp
• Onions  paste :2 medium
• Baby potatoes : 4 peeled
• Cardamom : 4
• Ginger garlic paste : 2 tbsp.
• Poppy seed paste : 2 tbsp.
• Cashew paste :2 tbsp.
• Rose water : 2 tbsp.
• Salt to taste
• Vegetable oil : 10 -12 tbsp

Procedure :

1) Wash the chicken and pat it really dry.

2) Now with a sharp knife make deep cut over thigh, drumsticks and breast
    part. Make some long deep cut on the joints as well. These cut will help
    to cook the chicken evenly and faster.

3) Marinate the chicken with 2 tbsp yogurt, lime juice, 1 tsp turmeric powder,
    1 tbsp kashmiri red chili powder and 1 tsp salt. Make sure that you put the
    masala  inside the stomach as well. Keep it marinated chicken in refrigerator
   for 6-7 hours.

4) Take out chicken from refrigerator at least half an hour before you start
     cooking.  Mean while cook the rice till it is 90% done.

5) In a bowl take cooked rice and one by one add salt, ghee, saffron soaked
    in milk  and garam masala powder to it. Mix it gently with the rice so that
    the rice grains don’t break. Keep it aside.

6) Now take the marinated chicken and stuff one egg along with the masala
    rice inside its belly.With a needle and thread carefully sew the opening.

7) Heat about 10-12 tbsp. of oil in a flat pan and fry the whole stuffed
    chicken on medium heat till all sides turn golden brown. It takes about
    10-15 minutes. Remove the chicken on a plate.

8) Heat ghee in another wide pan. Add cardamom and wait till it stops
    spluttering. Add potatoes and fry till they are golden yellow.

9) Now add onion paste along with ginger garlic paste and fry on low heat
    till oil starts comesout from the masala.

10) Sprinkle rest of red chili powder, turmeric powder and garam masala.
      Mix well.

11) Add cashew, poppy seed paste, salt and cook till oil comes out.

12) Now add very little (1/2 cup)water and let it comes to boil.Add rose water.


13) Now gently add the fried chicken to it and apply the spice mixture all over
      it with a spoon.

14) Cook it covered on medium heat for 10 minutes before you flip the chicken
      over. Cook the other side for another 10minutes. By this time both chicken
      and potatoes will be nicely cooked.

15) Gently cut the stitches and remove the thread.

16) Pour the gravy on a serving plate and carefully place the stuffed chicken
      over it. Line up the potatoes and sliced egg.

     Serve with saffron rice. 

Doi Rui / Fish in Yogurt Sauce

doi rui

Ingredients:

• Rui fishes : 8 pieces
• Bay leaves : 2-3 medium 
• Cardamom : 3-4
• Cinnamon : 1"
• Laung : 4
• Whole pepper : 4
• Green chillies : 4-5 slited
• Onion paste : 1 small
• Garlic paste : 5 cloves paste
• Ginger paste : 1 tbsp
• Plain yogurt : 2-3 tbsp
• Cashew Paste : 8-10 paste
• Raisin /kissmis : 10 -12
• Turmeric powder :  1/2 tsp
• Salt to taste
• Sugar : 2 tbsp
• Vegetable oil/ sun flower oil : 5-6 tbsp
• Tomato ketchup : 1/2 tbsp
• Garam masala powder : 1/2 tsp
• Ghee : 1tsp

Procedure:

1) First clean fish pieces and gently rub them with turmeric and salt and
    fry them lightly and keep aside.
2) In a pan heat oil ,add bay leaves, cardamom, cinnamon, black pepper
    and laung. Saute it for few seconds till aroma comes out.
3) Now add onion and garlic paste and fry till onion paste turns brown.
4) In the mean time beat yogurt in a bowl with salt ,sugar and 1 tbsp water
    and keep aside.
5) In the pan now add ginger paste and mix them for 2-3 minutes in medium
    heat.
6) Now turn the heat to low flame and add cahew paste and beaten yogurt to
    the pan.
7) Stir well to avoid any lumps and fry till oil comes out.
8) Now add salt , sugar, tomato ketchup,green chillies and raisins mix well in
    medium heat.
9) Add 1/2 cup of water ,cover and cook in medium heat for 5-6 minutes.
10) Add fish pieces ,mix them gently with gravy ,cover and cook for another
    6-7 minutes.
11) Before you turn off  the heat and add ghee and sprinkle garam masala powder.

       Enjoy Doi Rui with steam rice.

Chicken Korma

chicken korma

Preparation Time: 50 minutes-1 hour
Cooking Time : 30 minutes
Serves :4

Ingredients:

• Chicken with bone : 800 gm
• Cashew paste : 1/2 cup
• Almond paste : 14-15 
• Charmogoj paste : 1 tsp
• Yogurt (beaten ) : 1/2 cup
• Fresh cream : 2 tbsp
• Ginger-garlic paste : 1 tbsp
• Salt to taste
• Coriander powder : 1 tsp
• Bay leaves :2
• Green Chilies : 2-3
• White pepper powder : 1 tsp
• Garam masala powder : 1 tsp
• Green cardamom : 2-3
• Cloves : 2-3
• Cinnamon : 1"
• Red chili powder : 1tsp
• Cilantro leaves : 1 tbsp chopped
• Oil : 2 tbsp

Procedure :

1)  Soak almonds in a small bowl for 30 minutes and peel them.
2)  In a pan boil cashew nuts,almonds , charmogoj for 20 minutes.
3)  Make a fine smooth paste of the nuts and keep aside.
4)  Marinate chicken with ginger-garlic paste, salt and red chili powder
     for 30 minutes.
5)  In a pan heat 1 tbsp of oil and tamper with bay leaves,cardamom,
     cinnamon and cloves.
6)  Add red chili powder.Fry for few seconds.
7)  Add nuts paste and stir continuously otherwise it will burn at the
     bottom. Fry for 4-5  minutes in medium heat.
8)  Now add pinch of salt, beaten yogurt and white pepper powder and
     fry till raw smell of cashew nut goes away and stir continuously.
9)  Strain the gravy in a bowl with little water.
10) In another pan heat 1 tbsp of oil and add marinated chicken and cook
      for 20 minutes in medium-high heat.
11) Now add the gravy in the pan and little water so that the gravy does
      not stick in the pan.
12) Add coriander powder and garam masala powder. Cover and cook
      in medium heat till chicken is fully done.
13) Add fresh cream and chopped cilantro and turn off the heat.
    Serve hot with Roti, Naan ,Paratha  or steam rice.

Dhaniya Chicken

dhaniya chicken

Ingredients:

• Chicken : 1 kg
• Onion :  1 large paste
• Posto/ poppy seeds : 1 tbsp
• Cashew nuts : 6-8 paste
• Cilantro leaves : 1 bunch paste
• Tomato : 1 large puree 
• Green chili : 3-4
• Ginger-garlic paste : 1 and 1/2 tbsp
• Coriander powder : 1 tbsp
• Turmeric powder :1/2 tsp
• Yogurt : 2 tbsp
• Kasmiri red chili powder : 1tbsp
• Salt to taste
• Sugar :1 tsp
• Oil : 6-7 tbsp
• Whole garam masala :(cardamom 4,cinnamon 1",bay leaves 1 large,cloves 5)
• ghee :1 tbsp

Procedure:

1) First marinate chicken with cilantro paste,onion paste,yogurt,oil 1tbsp,
    red chili powder , ginger-garlic paste,coriander powder for mininum 1 hour.

2) In a heavy bottom pan heat oil, then tamper it with whole garam masala.

3) Then add the marinated chicken and mix well.Add salt.

4) Cover and cook for 10-12 minutes.

5) Now add the paste of poppy seeds and cashew nuts.

5) And cover and cook it for 20-25 minutes untill oil comes out.

6) Do not add water. Now add sugar.

7) Add 1 tbsp ghee, mix well and turn off the heat.

 Serve hot with steamed rice or roti or paratha.