Palong Shaker Ghonto

                                                   List of Ingredients

1. Palong Shak or Spinach (400 gm)
2. Bori or Vadi (1 cup)
3. Brinjal or Egg Plant diced (2 cups)
4. Carrots finely diced (1/2 cup)
5. Green Peas (1/2 cup)
6. Green Beans cut in 1 inch pcs (1/2 cup)
7. Whole Jeera (1 tspn)
8. Jeerey Powder (2 tspn)
9. Whole Dry Red Chilli (2 pcs)
10. Ginger Paste (2 tspn)
11. Sugar (1 tspn)
12. Salt to taste
13. Mustard Oil (3 tbl spn)
14. Turmeric Powder (1/3 tspn)
14. Red chilli powder (1/2 tspn) 

STEP 1 : Here is a look at the primary ingredients for cooking this recipe. Make a rough paste of the ginger. Chop the vegetables like brinjal, green beans and carrots in small cubes. You can also add some potatoes, in which case peel and chop potatoes too to small cubes.

STEP 2 : After cleaning the spinach leaves chop them roughly . I generally also add in the upper parts of the stems or the whole stem if the spinach is really young and fresh.

STEP 3 : Fry some bori or vadi till they are brown and set them aside.

STEP 4 : Now to some hot oil add the ginger paste, whole jeera, whole dry red chilies crushed, and sautee lightly. 

STEP 5 : Now add in all the diced vegetables along with the sugar, salt, turmeric powder, red chili powder and jeera or cumin powder . Sautee well for 4-5 minutes.

STEP 6 : Then add in the roughly cut spinach leaves . Mix carefully on medium flame . Go easy on the salt as the leaves will decrease in volume .

STEP 7 : Cover and cook for 15-20 minutes till every thing is nicely tender and soggy . Dont add any additional water and spinach will release a lot of it . Once the palong shak is cooked to the consistency that you like add in the fried bori and mix . The curry should be neither too dry nor too liquidy .

Shukto

List of Ingredients

1.  Potatoes cut in 1 inch pcs (2 cups)
2.  Red Potato cut in 1 inch pcs (2 cups)
3.  Bitter Gourd or uchchhey sliced (1 cup)
4.  Plantain or kanchkola cut in 1 inch pcs (1 cup)
5.  Brinjal or egg plant cut in 1 inch pcs (2 cups)
6.  Green beans & drumsticks cut in 2 inch pcs (2 cups)
7.  Bori or Vadi or lentil dumplings (1 cup)
8.  Ginger Paste (1 tbl spn)
9.  Milk (5 tbl spn)
10. Maida or all purpose flour (1 tbl spn)
11. Radhuni or caraway seeds (1 tspn)
12. Bay Leaf or tejpata (2 pcs)
13. Whole Dry Red Chili (2 pcs)
14. Bengali Five Spice or panch foron (1 tspn)
15. Mustard Seeds (1/2 tspn)
16. Ghee (1/2 tspn)
17. Oil
18. sugar (1 nd 1/2 tspn)
19. salt (to taste)

STEP 1 : Here is a look at the primary vegetables that are used to cook Shukto . You can scroll up to get the detailed list and amount of all the ingredients used. One vital vegetable that i have omitted is drumsticks or danta or danthhal . Peel the potato, sweet potato (ranga alu), plantain (kanch kola ) . Cut all the vegetables in 1 to 3 inch pieces . You can also add sheem or snap peas .

STEP 2 : Here is a look at all the primary spices for cooking this recipe. This will help you get a relative idea about the quantities. Fry the bori till browned and set aside. I generally use double or triple of the amount of bori shown here but then that is just my love for boris and is absolutely not needed. Also prepare the shukto masala by heating 1 tspn of panch forn and 1/2 tspn mustard seeds in a pan and then powder this and set aside.

STEP 3 : Heat some oil and add the ginger paste along with the sugar, some salt, whole dry red chilies, the radhuni or caraway seeds and the bay leaves . Some people use Mustard oil for this Bengali recipe but I like using white oil . Saute for a minute.

STEP 4 : Add all the vegetables and saute in the above mixture. Then cover and shallow fry the vegetables for 7 mins by turning them from time to time. Add a cup of water then cover and cook for another 10 minutes  over medium heat.

STEP 5 : Then Mix the maida or white flour with the milk and make a lump free mixture . Add this and mix well and let the curry to simmer for 2 mins . Then add in the fried boris or vadis .

STEP 6 : Cook covered for 3-4 minutes more. Finally turn off the heat, add the ghee and the shukto masala . 

STEP 7 : Enjoy your bowl of shukto with some rice as an opening to any bengali meal . I generally don't add turmeric powder but if you want you can add just a tiny pinch for a pale yellow color.

Bori diye Sheem arr Kumro chorchori

                                            List of Ingredients

1.  Kumro or kaddu or pumpkin (300 gms)
2.  Sheem or snap peas or broad beans (2 cups)
3.  Bori or vadi  (1/2 cup)
4.  Mustard oil (2 tbl spn)
5.  Panchforon or bengali five spice (1 tspn) 
6.  Hing or asafoetida (1/4 tspn)
7.  Turmeric powder (1/3 tspn)
8.  Red chili powder (1/3 tspn)
9. Sugar (3 tspn)
10. Salt (to taste)

STEP 1 : Here is a look at the primary ingredients we will need for making bori diye sheem arr kumror chorchori bengali recipe. Scroll up to get the detailed list of all the ingredients and their amounts. Trim the ends and cut the sheem or broad beans in half with scissors. Dice the pumpkin carefully in small cubes. That is all the prep you require for this chorchori .

STEP 2 : Now let us fry the bori which you can do in either white oil or any other oil of choice, it really does not matter. If you want to make this even lower in calories then spray some oil and just bake your vadis till hard. 

STEP 3 : Next heat some mustard oil and add in the panch foron or bengali five spice, turmeric powder, red chili powder, hing (asafoetida) and dried red chilies. Add in the sheem or broad beans and some salt. Saute for a minute.

STEP 4 : Add in the cubed pumpkin and mix in . Add the sugar . Cook over medium high flame for 2 mins and then sprinkle some water and cook covered for 5 mins. Add in the fried bori and more salt if required once the pumpkin has become tender.

STEP 5 : Serve this light and low calorie bengali chorchori recipe with roti or dal chawal for a perfect summer meal . If you like the recipe don't forget to let me know in the comments section below .

  

 

 

Bengali Mutton Curry

Ingredients:

1.25 lbs mutton with bones (lamb or goat), cut into 2 inch pieces

For marinating:

3 tablespoons strained or Greek yogurt
1/2 teaspoon turmeric
1/2 teaspoon red chili powder
1 tablespoon mustard oil
salt
2 inch fresh ginger root, peeled and made into a paste or grated
1.5 tablespoon garlic paste
2 green chili pepper, muddled into a coarse paste

For the sauce:

3 medium red onion, sliced in thin half moons (about 4 cups)
1/6 cup oil (prefer. mustard oil)
2 bay leaves
1 red dry chili pepper
3 medium potatoes, peeled and each divided into 4 parts
salt
1/2 teaspoon + 1/2 teaspoon turmeric
2 teaspoons red chili powder/cayenne (Optional or adjust to taste)
2.5 teaspoons coriander powder
2 teaspoons roasted ground cumin
fresh lime – to drizzle on the curry after cooking


Preparation:

Wash the meat well and pat it dry. Whisk all ingredients for the marinade and in a big non reactive bowl, combine well with the meat; let it sit for at least 2 hours, overnight works better.

Peel the potatoes, cut them to size, and sprinkle salt and 1/2 teaspoon turmeric powder on them. Rub the salt and the turmeric on the potatoes. Heat about 3/4 tablespoon oil in a deep pan or pressure cooker and fry the potatoes on high heat until they start browning on the edges – about 2-3 minutes. Remove with a slotted spoon and set aside.

In the same pot/cooker, add the rest of the oil and add the red dry chili pepper and the bay leaves. When the pepper turns dark, add all the sliced onions and fry them at high heat for about 12-15 minutes, while tossing them frequently till they start to brown.

Add the marinated meat to the pan (save if there are any leftover marinades) and add the rest of the turmeric, salt, chili/cayenne powder, coriander powder and roasted cumin powder. Toss well  and cook the meat. You will have to to toss it frequently to prevent it from sticking to pan. It will take about 15 minutes for the meat to be kind of browned and for the liquid to dry up. This is kind of braising the meat with the spices. The meat and the onions will be browned (but not burned) and the spice mix will coat meat pieces.

Add 4 cups of warm water, add the potatoes and cover the pot with a tight fitting lid (or pressure cooker). Cook till meat is almost done and tender, falling off the bone. If you are using a pressure cooker, add the potatoes and water to the cooker pan and pressure cook until done as per instructions.

Drizzle with fresh lime juice right before serving.

Serve with hot rice or Naan or any flat breads.

Chicken Lollipop Recipe

Ingredients:

• ½ kg chicken drummettes (or 1 lb)
• oil as needed

Marination

• 1 ¼ tbsp. Ginger garlic paste or ½ tsp each of powder
• ¼ to ½ red chili powder or paprika (adjust)
• ½ tsp garam masala or any spice powder
• ⅛ tsp salt
• 4 tbsp corn flour or (2 tbsp. rice flour)

Seasoning

• 1 medium onion
• ¾ tbsp. ginger
• ¾ tbsp. garlic
• 1 tsp soya sauce
• 1 tsp vinegar
• ¾ tbsp. red chili powder or paste ( can use 1 tbsp.)
• 1 tsp sugar (can reduce to ½)
• ½ cup water

Garnishing

• coriander or celery as needed

Instructions

• Add 3 to 4 tbsp. yogurt to a bowl, whisk it. Add 1 ¼ cup water and salt.
• Add chicken and soak 1 hour to overnight to tenderize the chicken.
• Drain off the buttermilk and marinate with marination ingredients except flour. Mix well.
• Add corn flour mixed with salt.
• Fry or grill the chicken in oven until cooked. Details mentioned in the step by step pictures above.
• Add 1.5 tsp oil for seasoning and heat it.
• Saute ginger garlic until aromatic. Fry onions until transparent. While the onions fry make a paste of red chili powder with 1.5 tbsp. water
• Add vinegar and soya sauce.
• Add red chili paste and sugar. Saute just for a while.
• Add water and cook till the sauce thickens.
• Add drummettes and toss.
• Garnish with coriander or celery.

How to make chicken lollipop recipe with step by step photos

1. I always prefer to soak the chicken in buttermilk for at least an hour. If using larger wings or drummettes i suggest soaking for 4 to 6 hours in refrigerator. I would not recommend skipping this step as it really helps to yield soft and tender chicken when fried or grilled. To make buttermilk, add 3 to 4 tbsp curd/ yogurt to a bowl, Whisk it well with a fork. Add 1 ¼ cup water and ¼ tsp salt and add chicken to the butter milk. Always cover the chicken container and wrap with a few disposable plastic bags. Place the bowl in a separate compartment in the fridge which is not used for fruits, veggies and nuts.

2. Remove skin and fats before going ahead. Hold the thinner side of the drummettes. With the help of a knife, bring down the meat towards the other end. You can look at the picture.

3. Drain off the buttermilk completely if any. Add chili powder or paprika, spice powder, Ginger garlic and pepper powder. Toss gently to coat.

4. Mix cornflour with salt and add it to the bowl. Mix well. If you do not like to use corn flour, you can also use unbleached and unbromated flour. You can make these without flour or can use only 2 tbsp rice flour as well.

5. Shape them to balls on one side and place them all on a plate.

6. Grill or fry the chicken. Grill in a preheated oven at 240 C for 20 to 40 minutes depending on the size. OR Heat oil in a pan. When the oil is hot enough, deep fry them on medium high until cooked. Do not fry on very high flame as it may brown the chicken outside without cooking inside. Frying on a very low flame, will make the chicken hard. I haven’t tried shallow frying or pan frying, since iam not sure if they get cooked well.

7. Drain them on a kitchen towel. I fried in 3 batches

8. Transfer the oil to a bowl and keep 1.5 tsp oil in the pan. Add ginger garlic and fry until fragrant.

Add onions and fry until transparent. While the onions fry, make red chili paste by mixing ¾ tbsp chili powder with 1.5 tbsp water. You can also use readymade chilli paste

Mix 1 tsp vinegar with only 1 tsp naturally brewed soya sauce for half kg chicken. Pour it to the pan

9. Add sugar and red chili paste. Saute everything together without burning.

Add ½ cup water and Stir.

Allow the sauce to cook until it thickens.

10. Add the chicken and toss. I set aside a few for the kids as the sauce is spicy.

Garnish with coriander leaves or celery. Wrap the lollypops with foil towards the bone. Serve as an appetizer or a side to a meal

Chilli Chicken Recipe

• To a bowl, add cubed chicken, soya sauce, chili sauce, vinegar and pepper. Marinate and set aside for 45 minutes.

• Sprinkle 2 tbsp cornflour and salt on the chicken. If you like to have a thick crunchy coating of the flour like we get in restaurants, add 2 tbsp plain flour and 1 more tbsp corn flour. Mix well to coat. If the chicken is too dry and you do not want to use egg, sprinkle little water and mix.

• Add paprika / chilli powder and mix again. This helps to get a good color. This is optional.

• If using egg add it now. One small egg for ½ kg (1 lb) chicken works well. If the mixture looks dry, can sprinkle very little water. However i did not use egg.

• Prepare the sauce for seasoning. Add soya sauce, sugar, red chilli powder or paprika, chilli sauce, pepper powder to a bowl. I am using red chilli powder here again for the color.

• Heat oil and shallow fry or deep fry the chicken and drain off on the kitchen tissue. It can also be grilled in a preheated oven at 240 C for 20 to 25 minutes depending on the size of the pieces.You can as well put them on a skewer and grill.

• Remove the oil to a bowl and Keep 2 tsps. Oil in the pan. Add garlic and fry for a minute. Add onions, green chilies, spring onions, celery and capsicum. Fry until they turn slightly tender. They must still keep the crunch.

• Add the sauces and allow to bubble.

Add the chicken and fry on high for 2 to 3 minutes till it looks dry.

This recipe can easily be adapted to make a chilli chicken gravy as well. Here are the steps to follow

Add 1 tsp corn flour, pinch of salt to half cup water or stock. Stir well to break any lumps. Taste this, it must be slightly salty. You can also add a tsp tomato ketchup if you like it. Pour the mixture towards the end. Stir well. The mixture comes to a boil and thickens, switch off. Add more sauces if desired. Adjust more or less water, corn flour, salt as needed to make more gravy. It can be served with fried rice.

Serve hot.

Doi begun posto (Eggplant in poppy yogurt paste)

Method:

• Clean the eggplant and cut into strips. Rub salt and turmeric (you won't need much turmeric if you use poppy seeds). Light fry in a wok. Take out and drain in a paper towel if you feel the need. Eggplant soak oil first, and then release it on further cooking. Be careful there not to make it too greasy.
• Whisk yogurt in a bowl so that no lumps remain, cook it in the wok, add ginger and slit green chilies (a little sugar/sugar-free if you really want it the traditional way)
• Add the fried eggplant. Then the dry ground poppy seeds. Cover and cook. Check the sauce for consistency.

Of course, you can do the whole set-up in an oven too. (after you have sauteed the eggplant first)

People often ask me how I make the poppy paste.
I prefer to dry grind it in a coffee grinder. I slip in a few cashews too and they come out fine. 

Doi Begun

Ingredients:

• 4 small Brinjals (Eggplants) 
• 1 bunch of fresh green leafy coriander
• 1 tbsp freshly ground roasted cumin powder
• 1 tsp mustard seeds
• 1 tbsp Red chilli powder
• Salt to taste
• 2-4 tbsp sugar
• 1 tbsp Turmeric powder
• Vegetable oil
• 2 whole dried red chillies
• 250 grams Yoghurt

Instructions

Cut the brinjals into about 1cm thick slices. Rub turmeric powder and red chilli powder and a pinch of salt on either side of the slices.

Heat a shallow pan, add a drizzle of vegetable oil and shallow fry the brinjal.

While the brinjals are in the pan, add the sugar, yoghurt and salt to taste to a kadhai on low heat.

Stir the yoghurt till smooth, then add 1 tsp red chilli powder and the cumin powder.

Once the brinjals are done, add them to the yoghurt mixture, and mix.

Adjust salt, and add chopped cilantro.

For the tadka, heat some oil, add mustard seeds and whole red chillies. When they crackle, add to the yoghurt and brinjal mixture. -Sprinkle a pinch of cumin powder and red chilli powder.

The dish can be served with plain rice, chapati or by itself. It also goes deliciously with parathas.

আস্ত মুরগির রোস্ট

উপকরনঃ 

আস্ত রোস্টের মুরগী - ২টা (৫০০ গ্রাম)

পেঁয়াজ বাটা - ১ টেবিল চামচ

আদা বাটা - ২ টেবিল চামচ

রসুন বাটা- ১ ও ১/২ টেবিল চামচ

কাঁচা মরিচ বাটা- ১ টেবিল চামচ

কাজু বাদাম বাটা- ১ টেবিল চামচ

নারিকেল বাটা- ১ টেবিল চামচ

টক দই (কাঁটা চামচ দিয়ে ভাল করে ফেটিয়ে নিন )- ২ টেবিল চামচ

জিরা বাটা - ১/২ টেবিল চামচ

তেজপাতা- ২ টা

ছোট এলাচ- ৩ টা

বড় এলাচ- ১ টা 

দারচিনি (১/২ ইঞ্চি আকারের)- ২ টা 

লবঙ্গ -  ৪ টা

লবন ১ চা চামচ বা স্বাদমত

তেল- ২ টেবিল চামচ + ১/২ কাপ

পানি - প্রায় ২ কাপ

পেঁয়াজকুচি - ১/২ কাপ

প্রণালীঃ

মুরগী ধুয়ে কাপড় বা টিস্যু দিয়ে ভাল করে পানি শুকিয়ে নিন। মুরগীর পা দুটো সুতা দিয়ে বেঁধে নিন। 

বড় একটি পাত্রে মুরগী দুইটা নিয়ে একে একে পেঁয়াজ বাটা, আদা বাটা, রসুন বাটা, কাঁচা মরিচ বাটা, কাজু বাদাম বাটা, নারিকেল বাটা, টক দই, জিরা বাটা, তেজপাতা, ছোট এলাচ, বড় এলাচ, দারচিনি, লবঙ্গ, লবন ও ২ টেবিল চামচ তেল দিয়ে ভাল করে মাখিয়ে আধা ঘন্টা মেরিনেট করে রাখুন।

মখিয়ে রাখা মুরগীতে ২ কাপ মত পানি দিয়ে চুলায় মাঝারি আঁচে রান্না করুন।

মাংস সিদ্ধ হলে চুলা থেকে নামিয়ে রাখুন।

এবার অন্য একটি প্যানে ১/২ কাপ তেল গরম করে তাতে রান্না করে রাখা আস্ত মুরগী দিয়ে বাদামি করে ভেজে নিন। ভাজা হয়ে গেলে আবার ঝোলের মাঝে রেখে দিন। 

তারপর গরম তেলে পেঁয়াজকুচি দিয়ে বাদামি করে ভাজুন। ভাজা হয়ে গেলে অর্ধেক বেরেস্তা সাজানোর জন্য তুলে রাখুন।

বাকী পেঁয়াজ বেরেস্তা তেল সহ রান্না করে রাখা মুরগীর উপর ঢেলে দিন। 

তারপর পাত্রটি আবার চুলায় দিয়ে ১০ মিনিট রান্না করুন।

রান্না হয়ে গেলে পরিবেশন পাত্রে নিয়ে উপরে তুলে রাখা পেঁয়াজ বেরেস্তা দিয়ে সাজিয়ে পরিবেশন করুন।

খাসির মাংসের দম

 

** মাংস - ম্যারিনেট করতে যা যা উপকরণ   লাগবে :---

      খাসির মাংস 700 গ্রাম +
     ●দেড় কাপ গরুর দুধ ( টোনড করা নয়।)
    ●5 কোয়া রসুন বাটা।
    ●1 ইঞ্চি মতো আদা বাটা।
    ●1 টেবিল চামচ কাজুবাদাম বাটা।
    ● জায়ফল থেঁতো 1 চা চামচ।
    ●1 টেবিল চামচ ধনে গুঁড়ো।
    ●2 টেবিল চামচ কাশ্মীরী লঙ্কার গুঁড়ো।
     ●রঙের জন্য শুকনো লঙ্কার খোসা বাটা।
    ●হলুদ,নুন,চিনি প্রয়োজন মতো।

   ** রান্না করার জন্যা   যা যা মশলা লাগবে :--

     মাঝারি কাপের 2 কাপ  পেঁয়াজ কুচি
    গোটা শুকনো লঙ্কা 4 টি
     গোটা গোলমরিচ 1 চা চামচ
     গোটা ধনে 1 চা চামচ
     গোটা জিরে  1 চা চামচ
      বড় এলাচ  1 টি  দানাগুলো থেঁতো করা।
     তেজপাতা 2 টি
      লবঙ্গ  4 টি
      দারচিনি থেঁতো  1 ইঞ্চি মতো
     সরষের তেল আপনার পছন্দ অনুযায়ী।

প্রণালী:--
    1) প্রথমে মাংস ধুয়ে খুব ভালো করে জল ঝরিয়ে নিন।
   2) এবার মাংস  ম্যারিনেট করার জন্য যা যা  উপকরণ  বলা আছে একে একে সেই সব উপকরণ দিয়ে ভালোভাবে মিশিয়ে মাখিয়ে নিন।অন্তত 1 ঘন্টা রাখুন।বেশি সময় ধরে ম্যারিনেট করলে ভাল হয়।

   3) কড়াইতে তেল দিন ।খুব গরম হলে তাতে  তেজপাতা,জিরে,ধনে,লবঙ্গ,গোলমরিচ,দারচিনি ইত্যাদি সব গোটা  মশলা দিয়ে দিন এবং 2 মিনিট নেড়ে নিয়ে শুকনো লঙ্কা ও পেঁয়াজ কুচি দিন।আঁচ মাঝারি করুন।

   4) পেঁয়াজ সামান্য বাদামি রঙ ধরলে ম্যারিনেট করা মাংস ছেঁকে নিয়ে  কড়াইতে দিন।ম্যারিনেটের দুধ -মশলাটা পরে দিতে  হবে।মাঝারি আঁচে কষতে থাকুন।  মাংস  কষা হয়ে গেলে ম্যারিনেটের  মশলা-দুধটা  দিয়ে আরও  খানিকক্ষকণ  কষুন। এবার  পরিমাণ মতো গরম জল ও  নুন  লাগলে  দিয়ে নাড়াচাড়া করে সেদ্ধ হতে  নিন।
  5) তাড়াতাড়ি করতে চাইলে প্রেসার কুকারে দিয়ে প্রথমে 6 টা সিটি দিয়ে সিটি বসে গেলে আরও  3 - 4  টে  সিটি দিন।
 
* প্রেসার কুকারে করার সময় জল অল্প লাগবে।