Chicken 700gm cut into medium-sized pieces Onion 1 large or 1 and 1/2 medium sliced Ginger 1″ piece Garlic 4 to 6 cloves Green chilli 4 whole Lemon juice 2 tsp Curd 3/4th of a cup Cashew 10 to 12 Garam masala powder 1/2 tsp Black pepper powder 1 tsp Kasuri methi powder 1 tsp Cinnamon 1″ stick Cardamom 4 to 5 Cloves 4 to 5 Black peppercorns 10 to 12 Salt 1 tsp or as per taste Sugar 1/4th of a tsp Oil 1 + 2 tbsp
In blender, blend together curd, Ginger, garlic, cashew and the green chilli
Now empty the mixture of the blender in a mixing bowl and add in the garam masala powder, lemon juice and salt and mix well
Now dunk in the chicken pieces in the mixture and rub the pieces well with the masala mixture
Finall add in the kasuri methi powder and 1 tbsp oil and once again give a good mix and let the marinade rest for about an hour
After an hour separate the chicken pieces from the marinade and keep aside
Now heat a non stick kadhai and once it is hot add the remaining oil and let heat at medium high flames
Once the oil gets heated, add in the cardamom, cinnamon, cloves and black peppercorns and saute for few seconds
Then add in the onion slices and fry them till the onions start changing colour. Do not let onions turn brown
At this point add the chicken pieces one by one in a single layer and let them fry from one side at medium flames for 2 to 3 minutes. Do not stir in between
After 2 to 3 minutes turn the chicken pieces to the other side and again let them fry for about 2 minute without stirring. Do not allow the chicken to turn brown
Now add in the remaining marinade and the sugar and give a light mix
Now cover and let cook for about 7 to 10 minutes or till the chicken gets cooked well
Now remove the cover and check with the consistency of the gravy. Since, it is a thick gravy curry, if there is more liquid then increase the flames to evaporate the excess water
Once you get the desired thickness of the gravy, switch of the oven and let the curry sit for about a minute. Your white chicken curry is ready to be served.
Hello my dear friends and fellows! Welcome back to my space Dish Of Delight once again! I am back with another mouth watering delicacy from the Bengali cuisine. Fish head moong dal or Machher matha diye moonger dal, as we call in beangli, is a special dal cooked in a Bengali kitchen during occasions or get togethers. Fish head moong dal is a must side dish if we are planning to cook a traditional Bengali thali. In this dish, moong dal is cooked along with fried fish head. To cook this dal we can use fish head of either Rohu fish or Hilsa fish or Katla fish. However, I follow a little different recipe when I cook dal with Hilsa fish head. So, lets start with the recipe to cook fish head moong dal.
Moong dal 1 cup of cup size 120ml Rohu fish head 1 large cut into halves Raisins 2 tbsp ( optional) Onion 1 small or ½ of a medium sized, sliced 1 small chopped Green chilli paste ½ tbsp Ginger paste ½ tbsp Garlic 2 or 3 cloves crushed Turmeric powder ½ + 1 tsp Kashmiri red chilli powder 2 tsp Cumin powder 2 tsp Coriander powder 1 tsp Garam masala powder 1 tsp Bay leaf 1 Dry red chilli 1 large or 2 small Cinnamon 1” stick Cardamom 3 or 4 Cloves 3 or 4 Cumin seeds 1 tsp Salt as per taste Sugar as per taste Ghee 1 tsp Mustard oil 2 + 1 tbsp
• Dry roast the moong dal at medium flames until their colour starts changing but do not let them brown. • Wash the lentils and then pressure cook it along with 3 cups of water and a little bit of salt to 1 whistle at medium flames. • Rub and coat the fish head pieces with ½ tsp turmeric powder and a little salt • Heat 2 tbsp oil in a kadhai at high flames. Once the oil is hot enough, gently add the fish head pieces and fry until it turns golden brown in colour • Strain out the fried fish head pieces from excess oil and keep aside • In a small bowl take the remaining turmeric powder, Kashmiri red chilli powder, cumin powder, coriander powder, salt and sugar and mix well along with 2 tbsp water to make a fine paste and keep ready • Add the remaining oil in the same kadhai and let it heat at medium flames. Once heated, temper it with the whole spices • Add onion and fry until it turns golden brown in colour • Add ginger, garlic, green chilli paste and sauté until their raw smell disappears • Add the prepared spices mixture paste and sauté and roast the spices until oil starts separating • Add the fried fish head pieces, raisins and roast along with the spices for about a minute. Add little water if the spices gets too dry • Fish head moong dal is ready to be served. Serve it hot with plain rice and enjoy. • Add the cooked dal and mix well. Add ½ to ¾ cups water as per you choice of consistency of the dal and bring to a boil by increasing the flames • Once the dal starts boiling, reduce the flames to medium low and cook covered for about a minute • Open cover, add ghee and garam masala powder and mix well. Cover and then switch off the flames. Let the dal rest for a minute or two. Serve hot dal with plain rice and enjoy.
Hello my dear friends and fellows! Welcome back to my space Dish Of Delight once again! Today I am sharing another popular dish of the Bengali cuisine, Enchor Chingri. It’s a curry in which Enchor i.e. raw jackfruit is cooked along with prawns and potatoes ( optional). It is quite a common dish cooked in the bengali’s kitchen especially during the spring season when the enchor or raw jackfruit is available, because by the time summer season begins these fruits starts ripening and availability of raw jackfruit is difficult. However, vegetarians could also cook and have this dish by just excluding the prawns and keeping the remaining recipe same. I would suggest you to try this recipe in your kitchen atleast for once and I’m sure that you will love this. I also have some other recipes of raw jackfruit that I will share with you all in future. So, keep visiting my site for such recipes. For now, lets quickly take a look at the recipe for making Enchor Chingri.
Raw jackfruit 500 gm cleaned and cut into cubes Potatoes 2 medium cut into cubes of same size as that of the jackfruit Prawns 300 gm cleaned and washed Onion 1 medium sized sliced Tomato 1 small chopped Ginger paste 1 tbsp Green chilli paste 1/2 tbsp Garlic 2 to 4 cloves crushed Bay leaf 1 Dry red chilli whole 1 Cinnamon 1” stick Cardamom 4 or 5 Cloves 4 or 5 Cumin seeds 1 tsp Turmeric powder ½ + ½ + 1 tsp Kashmiri red chilli powder 2 tsp Cumin powder ½ tbsp Coriander powder 1 tsp Black pepper powder 1 tsp Garam masala powder 1 tsp Salt as per taste Sugar as per taste Ghee 2 tsp Mustard oil 2 + 4 tbsp
• Pressure cook the jackfruit with a little bit of salt and 2 cups of water to 1 whistle at high flames and then release pressure. Strain out the water and keep the jackfruit aside
• Marinate the prawns with ½ tsp turmeric powder and a little bit of salt and keep aside
• Heat 2 tbsp of oil in a pan at medium high flames. Once it gets heated, add the prawns one by one in a single layer and fry these from both sides until they turn golden color. Once fried, remove the prawns from the pan and keep aside
• Heat remaining oil in a kadhai at medium high flames. Once heated, add ½ tsp turmeric powder, stir and mix well with the oil and then add the potatoes. Fry these until they turn light golden brown in color. Once fried strain out the potatoes from the oil and keep aside
• In the same oil of the kadhai, add the whole spices and sauté for few seconds. Then add the sliced onion and stir and fry until these turns golden brown in color
• Then add the chopped tomatoes and stir and cook until the tomatoes turn mushy
• Next, add the green chilli paste and mix and sauté for few seconds until its raw smell disappears
• Add ginger paste and crushed garlic and mix and sauté for few seconds until the raw smell of the ginger garlic disappears
• In a small bowl, add remaining turmeric powder, Kashmiri red chilli powder, black pepper powder, cumin powder, coriander powder, salt, sugar and 2 tbsp water and mix well to make a fine smooth spice mixture
• Once the raw smell of ginger garlic disappears, add the prepared spice mixture and mix well with the other ingredients. Roasts the spices until oil starts separating from them. If the spiced gets too dry add a little bit of water and roast
• Then, add the potatoes and stir and mix well with the spices. Cook the potatoes for about ½ a minute with occasional stirring.
• Then add the jackfruit and stir and mix well and roast for ½ a minute along with the other ingredients. Remember to add a little bit of water if it gets too dry while roasting
• Then add 2 small cups of water and stir and mix well. Increase the flames to maximum and bring the water to a boil. Once the water starts boiling, reduce the flames to medium low and cover and cook for about 10 to 12 minutes or until the potatoes and jackfruit gets cook perfectly
• Then, remove cover and add the prawns. Stir and mix well and again cover and cook for a minute
• Remove cover add ghee and garam masala powder and mix well. Switch off the flames and allow the curry to rest for a while.
• Enchor Chingri is ready to be served. Serve it hot with rice or plain pulao and enjoy.
Hello my dear friends and fellows! Welcome back to my space Dish Of Delight once again!
Shorshe murgi or chicken in mustard gravy is yet another chicken dish which is easy to make and yummy in taste. Shorshe murgi requires Only few ingredients which are generally easily available in our kitchen.
So lets go through the recipe for making shorshe murgi.
Chicken 750 gm medium sized pieces
Curd 3 tbsp
Ginger paste 1 tsp
Garlic paste 1 tsp
Mustard paste 3 to 4 tbsp
Onion 1 medium sized sliced
Green chilli 4 or 5 whole
Turmeric powder 1/4th tsp
Kashmiri red chilli powder ½ tbsp
Salt as per taste
Sugar 1 pinch or 1/4th tsp
Mustard oil 3 + 1 tbsp
• Take curd, ginger garlic paste, turmeric powder, Kashmiri red chilli powder, salt in a mixing bowl and mix well. • add the chicken pieces to the mixing bowl and rub and coat well with the mixture. Rest the marinated chicken in the fridge for at least 4 hrs or overnight if possible. • Bring the marinated chicken out of the fridge and wait until it comes to the room temperature • Now heat 3 tbsp oil in a kadhai at medium high flames. Once heated, add the sliced onion and stir and fry for about a minute or until their colour changes a little • Now add the chicken along with the marinade and stir and cook uncovered for about 7 to 10 minutes or until most of the juices released by the chicken have evaporated • Now add the mustard paste, sugar and mix well with the cooking chicken. Stir and cook for a minute and then add a cup of warm water. Stir well and bring the gravy to a boil by increasing the flames to maximum • Once the gravy starts boiling, reduce the flames to medium and cover. Cook the chicken covered for about 5 to 7 minutes or until the chicken is cooked well. • Now, remove cover stir well, add the green chillies and spread the remaining mustard oil all over the gravy • Reduce the flames to minimum and cover and cook for a minute more and then switch off the flames • Rest the chicken for some time and then your shorshe murgi or chicken in mustard gravy is ready to be served. • Serve hot shorshe murgi with preferably plain rice and enjoy.
Hello friends! Welcome back to my space Dish Of Delight once again!
Dhaniya murgh is quite a popular Indian dish in which the chicken is cooked in a gravy of coriander leaves paste. However, cooks have cooked it in various ways following their own recipe. So, today I am going to share my way of preparing this dish. Hope you will like it.
Let’s go through the main recipe.
Chicken 600 gm cut into medium pieces
Fresh coriander leaves a hand full
Onion 2 medium sized sliced
Green chillies 3 or 4
Ginger paste 1/2 tbsp
Garlic 4 or 5 cloves crushed
Turmeric powder 1/4th tsp
Red chilli powder 1 tsp
Coriander powder 1 and 1/2 tsp
Kasuri methi powder 1 tsp
Dry red chilli 1
Cinnamon 1″ stick
Cardamom 3 or 4
Cloves 3 or 4
Coriander seeds 1 and 1/2 tsp
Curd 2 tbsp
Fresh cream 1/2 tbsp
Salt as per taste
Oil 3 tbsp
Marinate the chicken with curd, ginger paste, crushed garlic, turmeric powder, red chilli powder and salt and refrigerate for minimum 6 hrs or overnight.
Grind the coriander leaves along with green chillies and a little bit of water to make a fine paste
Heat oil in a kadhai at medium high flames. Once heated temper it with the whole spices
Add the onion slices and fry these until they turn golden in colour but not brown.
Add the marinated chicken and stir and cook for about a minute
Now cover and cook at medium high flames until the chicken leaves it’s moisture
Once the chicken leaves it’s juices, open cover and cook until most of the juices have evaporated, with occasional stirring
add coriander powder and mix well. Stir and cook until oil starts leaving the spices
At this stage, add the prepared coriander leaves paste and mix well. Stir and cook for a minute and then add about 1/2 a cup of warm water
Once the gravy starts boiling, reduce the flames to minimum and cover and cook for about 3 to 5 minutes or until the chicken gets cooked well
Remove cover and add the kasuri methi powder and stir and mix well
Finally add the fresh cream, give a good mix and switch of the flames
Cover and let the curry rest for a minute and then serve hot dhaniya murgh with any dish of your choice.
Hello my dear friends and fellows! Welcome back to my space Dish Of Delight once again. I hope you all are enjoying Sunday with family and friends.
Today I am sharing a simple Bengali style egg curry recipe in which we first make egg omelettes and then use them as an ingredient in the curry. So let’s start with the recipe.
Potatoes 2 medium sized cut into 1” cubes
Onion 2 and 1/2 medium sized ( 1 finely chopped + 1 and 1/2 sliced )
Tomato 1 small chopped
Green chilli 3 or 4 chopped
Garlic 3 or 4 crushed
Ginger paste 1/2 tbsp
Green chilli paste 1/2 tbsp
Bay leaf 1
Cumin seeds 1 tsp
Turmeric powder 1/2 + 1/2 tsp
Red chilli powder 1 tsp
Cumin powder 1/2 tsp
Coriander powder 1 tsp
Black pepper powder 1/2 tsp
Garam masala powder 1 tsp
Salt as per your taste
Oil 2 tbsp + 6 tsp + 1 tbsp
Divide the chopped onion and the chopped green chillies into 3 equal parts
in a bowl, break and add 2 eggs, one part each of the chopped onion and green chillies, add a little salt and beat well
now heat 2 tsp oil in a frying pan at medium flames. Once heated, add the beaten egg and fry the omelette. Make two folds to look like a flattened roll. Cut the omelette roll into halves and remove from the pan and keep aside in a plate. The omelette should not be over fried.
this way make the egg omelettes taking 2 eggs at a time. So there should be a total of 6 half pieces of omelette. Once done keep the omelettes aside in a plate
heat 1 tbsp of oil in a kadhai at medium high flames. Once heated, add 1/2 tsp turmeric powder, mix with the oil and then add the potato cubes. Fry these untill they turns golden colour. Remove the fried potatoes from the kadhai and keep aside
add the remaining oil in the same kadhai and once heated, temper it with the whole spices.
add the sliced onion and fry untill it turns golden brown in colour.
add the chopped tomatoes and stir and cook untill the tomatoes turn mushy
now add ginger paste, crushed garlic, green chilli paste and sauté the spices untill their raw smell disappears
then, add all the powder spices except the garam masala, salt as per your taste, about 1 or 2 tbsp of warm water and sauté and roast the all spices untill oil starts separating from them
at this stage add the fried potatoes and stir and mix well with the roasting spices. Keep roasting for one more minute
then add 1 and 1/2 cups of hot water and stir and mix well. Bring it to a boil
now reduce the flames to medium low and cover and cook for about 5 to 7 minutes
remove cover and give a good stir. Check and adjust the salt in the curry.
then add omelettes in the curry in a single layer. Do not stir. Reduce the flames to minimum and cover and let cook for 1/2 a minute
remove cover, gently flip the omelettes to the other side, spread the garam masala powder all over the curry and cover again.
Switch off the flames and let the curry rest for some time and then serve hot with steamed rice or roti or any dish of your choice.
Hello friends! A heartfelt welcome to all you wonderful people at my space, Dish Of Delight once again. Today I am sharing a simple Bengali recipe with you all. As you all must be knowing that, Bengalis are more often symbolized by fish, meat, rice and sweets! and that’s true. For most of us, if we miss out ‘maacher Jhol’ i.e. fish curry even from a single day’s meal, then our meal remains incomplete and dissatisfactory! Among all fishes, Rohu, Katla ( Indian carp), tilapia and few other fresh water fishes are quite common in a Bengali kitchen that are included in daily meal. Hilsha, Pabda, Golda Chingri ( lobster), Chitol, etc are among those fishes which are cooked once in a while occasionally.
However, let’s come to today’s recipe in which I have cooked rohu fish along with ridge gourd in a poppy seeds paste gravy. Now let us quickly go through today’s recipe.
Rohu fish 500gm, cut into Bengali cut excluding the head and tail part
Ridge gourd 2 medium sized, halved longitudinally and cut into 3” long pieces
Poppy seeds 2 tbsp soaked in lukewarm water for about 15 minutes
Onion 1 small sized, sliced
Green chilli 7 or 8
Black cumin 1 tsp
Turmeric powder 1 + 1/2 tsp
Salt 1 tsp + as per taste
Mustard oil 2 + 2 tbsp
clean wash the fish pieces and marinate it with 1 tsp each of turmeric powder and salt and rest for 15 minutes
grind the poppy seeds and 3 or 4 green chillies with 1 tbsp water to make a fine smooth paste and keep aside
heat 2 tbsp of oil in a kadhai at high flames. Once the oil becomes steaming hot, add the fish pieces one by one and fry from both sides until it becomes golden colour. Do not over fry the fish or it won’t soak in the the juice of the gravy.
Take the fish pieces out of the kadhai and keep aside. Now lower the flames to medium low and allow the kadhai to cool down a little. The rest of the cooking is to be done at medium low flames
add the remaining oil to the same kadhai. Once the oil gets heated well, add the black cumin and sauté for few seconds.
add the onion and stir and fry until it turns golden colour.
Add the ridge gourd pieces, rest of the turmeric powder and stir and fry for a minute
then, add the poppy seed paste and stir and mix well with the other ingredients for 1/2 a minute. Then, add about 1/2 a cup of water and stir well. Do not fry the poppyseed paste for too long or else it will get burnt and give a bitter taste
Once the gravy starts boiling, cover and cook for 1/2 a minute
open the cover, add salt as per taste and mix well
now add the fish pieces in a single layer and slit and add the remaining chillies. Cover once again and let it cook for a minute
open cover, gently turn the fish pieces to the other side and again cover and cook for 1/2 a minute
after 1/2 minute, check the consistency of the gravy and adjust to keep it thick.
Switch off the flames and serve Rui Jhinge Posto with hot steamed rice.