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Enchor Chingri

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.

Ingredients

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

Procedure

• 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.

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Shorshe murgi (chicken is mustard gravy)

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.

Ingredients

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

Procedure

• 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.

Dhaniya murgh ( coriander chicken )

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.

Ingredients

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

Procedure

  • 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.


Bengali style egg omelette curry

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.

Ingredients

Eggs 6

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

Procedure

  • 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.

Rui Jhinge Posto ( Rohu fish and Ridge gourd cooked in poppy seeds gravy)

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.

Ingredients 

 

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

 

Procedure

 

  • 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.

Shorshe Chingri ( prawns in mustard gravy )

Today I am sharing the recipe of another Bengali delicacy called shorshe chingri. This is a very simple recipe where prawns are cooked in a gravy of mustard seeds paste. An awesome dish prepared, investing least effort and time.

Ingredients 

 

Prawns 250 gm, de shelled and cleaned

Onion 1 small, thinly sliced 

White mustard seeds 1 tbsp

Black mustard seeds 1 tbsp

Green chilli 2 + 3

Turmeric powder 1/2 tsp

Salt as per taste

Mustard oil 1 + 1 tbsp

Procedure

 

  • take both the mustard seeds, 2 green chillies, 1 and 1/2 tbsp of warm water, in a grinder and grind them to a fine smooth paste 
  • in a mixing bowl, take the mustard paste, sliced onion, turmeric powder, salt, 1 tbsp mustard oil and the prawns and mix all the ingredients well. 
  • Place a kadhai at low flames and transfer all the contents of the mixing bowl into the kadhai along with 1/4th cup water. Give it a light mix and cover and cook the prawns at minimum flames for about 7 minutes
  • after 7 minutes, open the cover, break and add the remaining green chillies, spread the remaining mustard oil all over the gravy and again cover and cook at minimum flames for another 2 to 3 minutes and then switch off the flames
  • shorshe chingri is ready to be served.

Murgi posto ( Chicken Poppy seed curry )

In my last post, I have shared the recipe of Bengali basanti pulao. Today I will share the recipe of Murgi posto, which I have paired with basanti pulao. This is a chicken curry, in which the chicken is cooked in poppy seed paste gravy, and believe me it tasted awesome with basanti pulao. So I would suggest you to give it a try at least once. However, this chicken curry can also be paired with plain rice, roti, naan, or biryanis.

Ingredients

Chicken 750 gm, medium sized pieces
Poppy seeds 4 tbsp, soaked in 2 tbsp of lukewarm water for 15 to 20 minutes
Cashew nuts 5 or 6
Curd 3/4th of a cup
Onion 1 large, sliced
Green chillies 4 or 5 whole
Ginger 1 tsp, grated
Garlic 1 tsp, grated
Turmeric powder ½ tsp
Kashmiri red chilli powder 1 tbsp
Cinnamon 1” stick
Cardamom 4 or 5
Cloves 4 or 5
Salt as per taste
Sugar a little bit
Mustard oil 1 + 2 tbsp

Procedure

• In a mixing bowl, take curd, grated ginger, garlic, turmeric powder, Kashmiri red chilli powder, salt, 1 tbsp oil and mix well.
• Add the chicken pieces to the bowl and rub and coat well with the curd mixture. Let the chicken marinade rest in the fridge for minimum 4 hours or overnight
• Grind the poppy seeds along with the soaked in water and cashews, to make a fine paste and keep ready
• After the marinating time is over, bring out the chicken marinade from the fridge and allow it to come to the room temperature
• Heat the remaining oil in a kadhai at medium high flames. Once hot, temper it with the whole spices and add in the sliced onion
• Fry the onions until they turns golden colour . Now, add the chicken along with the marinade and mix well. Stir and cook for a minute and then cover it
• Let the chicken cook covered until the chicken releases it’s moisture. Now open the cover and cook at medium low flames with occasional stirring, until the moisture dries up
• When the moisture have dried up completely, add the poppy seed paste and a tbsp of water and mix well with the chicken
• Add the green chillies and cover and cook at minimum flames for 2 to 3 minutes or until the chicken gets cooked well. If the gravy is too dry, add a little more water and cook
• Open the cover, check if the chicken has cooked well and switch off the flames
• Murgi posto or chicken poppy seeds curry is ready to be served.


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