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.

Hridoy Horon Pithe

hridoy horon pithe

Preparation Time : 1 & 1/2 hour
Cooking Time : 1 hour

Ingredients :

• All purpose flour / maida : 1 & 1/2 cup
• Ghee : 1/4 cup
• Salt : pinch
• Baking soda : 1/8th tsp
• Baking powder : 1/8 th tsp
• Milk : 1/2 cup
• Sugar : 1 cup
• Water : 1 & 1/2 cup
• Saffron : pinch
• Cardamom : 2 crushed
• Vegetable oil : 1 cup

Procedure :

1) In a bowl take flour ,pinch of salt ,baking soda and baking powder. Mix them
    well. Add ghee and mix it well with flour. Knead it for 10 minutes with your
    palms. Now add milk and knead them well.Make a soft dough.Keep it aside
    for atleast 30 minutes.
2) Now take a pan and boil water and sugar . Add crushed cardamom .Make thick
    syrup. Keep it aside.
3) Divide the dough 5-6 balls and roll each balls into very thin flat bread.
4) Fold the flat bread as paper fan and fold in half. Seal inside with wet finger and
    fold  the open edges opposite way to make a heart shape and seal with water and
    cut the excess part.

5) Heat oil in a frying pan and fry pithe on medium heat till its colour changes to
    golden brown.
6) Soak them in warm sugar syrup for at least 1 hour. Take them out from syrup .
    Garnish them with saffron.

    Enjoy Hridoy Horon Pithe.

Mutton Curry

mutton curry

Preparation Time : 15 minutes + marination time
Cooking Time : 1 hour

Ingredients :

• Goat meat : 2 lb
• Yogurt : 2 tbsp
• Onion paste : 1 cup
• Garlic paste : 1 tbsp
• Ginger paste : 1 tbsp
• Red chili paste : 4-5
• Green chilies :4-5
• Salt to taste
• Coriander powder : 1 tbsp
• Sugar : 1 tsp
• Mustard oil :6-7 tbsp
• Ghee(Clarified butter) : 2 tsp
• Garam masala powder : 1 tsp

Procedure

1) First make a smooth paste of onion, ginger, garlic 

    and red chilies all-together.Now in a large bowl 

    put the paste , yogurt, coriander powder and salt 

    to it. Mix them well.  Marinate the meat pieces in 

    this paste. You can marinate it overnight to get 

    best results or you can keep marinated for at least 

    couple of hours.

2) Now heat mustard oil in a kadai or heavy bottom 

     pan. Add marinated mutton pieces and cook on 

     high heat for about 10-15 minutes. Now make 

     medium heat and cook till the oil separates.
3) Make warm water in a seperate pan .
4) Now transfer the mutton in pressure cooker.Add 

    warm  2 cup of water ,garam masala powder ,

    sugar,green chilies and ghee. Mix them well.

    Now cover the lid and cook till mutton becomes

    soft. Turn off the heat and give some time for the
    steam to release on its own.

 Serve with hot rice or Bengali mishti pulao.