Category Archives: Main

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.
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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.


Fried chicken masala

This chicken item can be served as a starter. It can also be included in the main course, as a side dish and can be paired with rumali roti, roti, paranthas or also with noodles and fried rice.

Ingredients 

Chicken 600 gm medium pieces

Egg 1

Onion 3 medium, sliced 

Green chilli 5 or 6, chopped 

Ginger 1/2 tbsp paste + 1/2 tbsp finely chopped 

Garlic 1/2 tbsp paste + 1/2 tbsp finely chopped 

Kashmiri red chilli powder 1/2 + 1/2 tbsp

Black pepper powder 1+ 1 tsp

Corn flour 1 + 1 tbsp

Soya sauce 1 tbsp

Chilli sauce 1 tbsp

Tomato sauce 1 tbsp

Salt as per taste

Oil 6 tbsp

Procedure

  • Take the chicken pieces in a mixing bowl, into it, add 1/2 tbsp each of ginger garlic paste, 1/2 tbsp Kashmiri red chilli powder, 1 tsp black pepper powder, salt as per your taste, break and add the egg and mix well all the ingredients. Allow it to rest for 15 to 20 minutes
  • Now heat the oil in a kadhai or wok at medium high flames. While the oil is getting heated, add 1 tbsp of corn flour to the chicken marinade and mix well. Now add the chicken pieces one by one into the hot oil and fry from all sides till they turn into golden brown  colour. Do not over crowd the chicken while frying. Fry the chicken in batches if required
  • Remove the fried chicken pieces from the kadhai and keep aside. In the same kadhai, add the finely chopped ginger and garlic in the remaining oil and sauté for few seconds.
  • Then, add the onion slices and chopped green chillies and stir and fry them at same heat for about 3 to 4 minutes but do not let the onions turn brown or become too soft. 
  • Then add the left over marinate if any, and stir and mix well. Add a little salt and remaining black pepper powder and mix well. While adding salt keep in mind that you have also added salt in marinating the chicken.
  • then add the soya sauce and mix and stir for about a minute. In a small bowl, mix the chilli sauce, tomato sauce and about a tbsp of water, and add it to the kadhai. Mix and stir well for another minute
  • add the fried chicken pieces to the kadhai and mix well with the gravy. Cover and cook for 1 minute. While the chicken is getting cooked, in a small bowl, take the remaining corn flour and add about 2 tbsp of water and mix well. 
  • After a minute, open the cover, stir well and add the corn flour mixture and mix well. Once the gravy becomes thick, switch of the flames.
  • now fried chicken masala is ready to be served.

Easy and yummy chicken curry

Today I thought of sharing the most easiest chicken curry recipe of my kitchen. Cooking gets completed in just few steps yet tastier than lots of other complicated recipes. The secret of taste in this recipe is the roasting of the chicken curry. The more you keep patience with the roasting time of the curry, the tastier is the resulting outcome.

 Ingredients 

Chicken 600 gm

Onion 2 medium sliced

Tomato 1 medium chopped to medium pieces

Green chillies 4 or 5 slit

Capsicum 1/4 cup diced to medium pieces

Ginger garlic paste 1 tbsp

Juice of 1/2 of a lemon

Turmeric powder 1/2 tsp

Kashmiri red chilli powder 1 tsp

Cumin powder 1/2 tsp

Coriander powder 1 tsp

Black pepper powder 1 tsp

Garam masala powder 1 tsp

Bay leaf 1 or 2

Whole dry red chilli 1

Salt as per taste

Mustard oil 1 + 2 tbsp

Procedure

  • Take the chicken pieces in a mixing bowl. Into it, add the onions, ginger garlic paste, turmeric powder, Kashmiri chilli powder, black pepper powder, 1 tbsp oil, salt, lemon juice and mix all the ingredients well. Cover and refrigerate this chicken marinade for minimum 4 hrs or overnight
  • After the marinating time is over, allow the chicken to come to the room temperature. Heat the remaining oil in a kadhai at medium high flames and temper it with the bay leaf and dry red chilli. Transfer the chicken marinade to the kadhai and stir and roast for few seconds and cover it.
  • Cover an cook the chicken at medium high flames untill it releases its moisture. Once it has released its juices, reduce the flames to medium low, open cover,  stir well and again cover and let the chicken cook in its own juices
  •  Continue to cook the chicken this way untill oil starts separating from the spices. At this stage, add the tomatoes and mix well and again cover and cook untill the tomatoes softens. Now, add the slit green chillies, capsicum and mix well cook for another 5 to 7 minutes uncovered
  • Then add about 1/2 a cup of water and stir well. Cover and cook for another 7 to 10 minutes. Now remove the cover check with the salt and adjust it to your taste. Check the consistency of the gravy. Since this is a thick gravy curry, evaporate the excess water if any. Add the garam masala powder, mix well and switch off the flames.
  • Let the curry rest a little and serve it hot with some plain rice or pulao or roti or anything of your choice.

Fried egg soya chilli noodles

Ingredients

 

Egg noodles 2 cups cooked

Eggs 2

Onion 1 medium sliced

Carrot 1/2 cup chopped

Beans 1/2 cup chopped

Cauliflower 1/2 cup cut into small florets ( you can also use shredded cabbage and capsicum)

Green chillies 2 chopped

Ginger 1 tsp finely chopped

Garlic 1 tsp finely chopped

Black pepper powder 1 tsp

Red chilli powder 1 tsp

Soya sauce 1 tbsp

Chilli sauce 1 tbsp

Tomato sauce 1 tbsp

Salt as per taste

Oil 1 and 1/2 tbsp

 

Procedure

 

  • Heat oil in a wok at medium high flames, add ginger garlic and saute for few seconds
  • Then add onion slices and chopped green chillies and saute for few seconds
  • Then add all the vegetables and stir fry them till 70% cooked
  • Shift the vegetables to one side of the wok and in the other empty side break and add the eggs one by one and scramble them. You can also make the scrambled egg separately and add to the cooked vegetables
  • Then add the salt, black pepper powder, red chilli powder and stir and mix well for few seconds
  • Then add the soya, chilli and tomato sauce one by one by  stirring and mixing each time
  • Finally add the cooked noodles and stir and mix well for few more seconds
  • Fried egg soya chilli noodles is ready to be served. Enjoy it with some fresh onion cabbage and capsicum salad.

Methi chicken with kasuri methi ( dried fenugreek leaves )

Ingredients

 

Chicken 600 gm cut into medium-sized pieces

Curd 3/4 the of a cup

Juice of 1/2 of a lemon

Onion 1 medium sized roughly chopped

Ginger 1″ piece

Garlic 5 or 6 cloves

Green chillies 2 or 3

Cinnamon 1″ stick

Cardamom 4 or 5

Cloves 4 or 5

Turmeric powder 1/4 the of a tsp

Kasuri methi powder 1/2 tbsp

Kasuri methi 1/2 the cup roasted

Garam masala powder 1/2 tsp

Salt 1 tsp or as per taste

Oil 2 tbsp

 

Procedure

 

  • In a mixing bowl, take curd, lemon juice, turmeric powder, salt and mix well. Add the chicken pieces in this and mix and coat the pieces well with the mixture. All the chicken marinade to rest for about an hour
  • Grind the onion, ginger, garlic and green chillies to a fine paste. Use a little bit of water if required
  • After the marinating is over, heat oil in a kadhai at medium flames and temper is with the whole spices except the kasuri methi
  • To this, add the prepared onion ginger garlic paste and saute untill the raw smell of the onion, ginger and garlic disappeares. Do not let the onion turn brown
  • At this point, add the chicken along with the marinade and saute and mix well with the spices for about 5 minutes at medium high flames
  • After 5 minutes, reduce the flames to medium low and cover and cook for about 10 to 12 minutes with occasional stirring
  • Open the cover, add kasuri methi powder and kasuri methi and stir and mix well. Cook uncovered for about 2 more minutes and then add the garam masala powder and mix well. Cover the chicken and switch off the flames.
  • Let the curry sit for about 2 minute and then your methi chicken is ready to be served.

Hot and sour chicken

Ingredients 

 

Chicken 600 gm large pieces

Curd 3/4 th of a cup

Juice of 1/2 of a lemon

Whole dry red chilli 6 or 7 soaked in warm water for about 30 minutes

Ginger 1″ piece

Garlic 5 or 6 cloves

Black pepper powder 1 tsp

Garam masala powder 1/2 tsp

Kasuri methi powder 1 tsp

Red chilli powder 1/2 tsp

Cinnamon 1” stick

Cardamom 3 or 4

Cloves 3 or 4

Black peppercorns 10 to 12

Salt 1 tsp

Oil 1 + 2 tbsp

 

Procedure 

 

  • In a grinder, take the curd, soaked red chilli without the water, ginger and garlic and grind to a smooth mixture
  • In a mixing bowl, add the prepared curd mixture, black pepper powder, garam masala powder, red chilli powder and 1 tbsp oil and mix well. In this add the lemon juice, kasuri methi powder, salt and again give a good mix
  • now, in this spice mixture add the chicken pieces and rub each piece with the masala mixture such that the pieces gets well coated with the masala
  • rest the chicken marinate for about an hour or so in the refrigerator
  • after the marinating time is over, heat the remaining oil in a non stick pan at medium flames and temper it with the whole spices
  • now shed off the marinate and add the chicken pieces one by one to the pan in one layer. Let the chicken cook uncovered at medium flames for about 5 minutes without stirring. Do not let the chicken get brown
  • after about 5 minutes, turn the chicken pieces to the other side and let cook without stirring for about 3 to 5 minutes
  • after 3 minutes, add the remaining marinate to the pan if you want little gravy or if you prefer totally dry chicken starter then skip this and cover and cook the chicken for about 7 to 12 minutes with once  or twice stirring or till the chicken gets cooked well
  • once the chicken gets cooked well, adjust the thickness of the gravy to your need and switch off the flames and serve hot.

 

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