Bengali Mishti pulao (Bengali's favourite)

Who hasnt tried this authentic fabulous tasty sweet pulao. This was the first time i prepared this & i was excited to see my hubby's reaction after tasting one spoon of this. He beamed with happiness, which was my best moment.

So to all of you there, do try this and see your loved ones' reaction. I am too very excited to share this with you all and want you to try and surprise others.


Preparation time: 90 mins


Ingredients:

Ghee: 3 tbsp
Govindobhog rice: 1.5 cups
Boiling water: 3.5 cups
Whole garam masala: 2 cinnamon stick, 2 cardamom, 2 cloves, 2 bay leaf
For garam masala powder: dry blend a piece of maze, 1/2 nutmeg,2 bayleaf, 2 cardamom, 2 cloves, 2 cinnamon stick.
dry fruits: 2 tablespoon of cashews & raisins each
Turmeric powder: 1/2 tsp
Sugar: 3 tbsp
Salt: 1 tsp
Green chilli (whole): 1
chopped ginger: 2 inch piece

Method:

1. Wash & soak the govindobhog rice for 40 mins.
2. Strain the water and spread it on a plate & allow it to dry under fan for approximately 30 mins.
3. Once its almost dry, transfer it to a clean, dry bow. Now to this, add dry fruits, ground garam masala powder, salt, turmeric powder, chopped ginger & 1 tbsp ghee. Mix well & keep it aside for 10 mins.
4. Now take a big non-stick wok, add the left over ghee. Once hot, add the whole garam masalas. Stir them for 30 seconds.
5. Then add, the rice mixed with spices to it, Fry this for 6 mins, on medium heat till the rice changes colour. It gets darker & takes a fried texture.
6. Once done, pour the measured boiling water into it. Stir well & cover in simmer for 3 mins.
7. Now add sugar & 1 whole green chilli, mix and then cover it again for 10 mins on low heat .
8. By now, the water will be soaked i rice & your bengali pulao is ready.
9. Serve it with kosha mangsho (mutton cury) / matar paneer gravy.

Butter chicken (Chicken Makhani) Restuarant Style

Hello everyone...
My hubby told me last evening that "lets go out & have butter chicken from GOLDEN SPOON RESTUARANT (MUSCAT)".
I thought for a while that if i can master that at home, my hubby would be excited & very happy as that saves his pocket too.
I immediately recalled the ingredients required, if they were all at home.Realising that i have everything, i sought an excuse that "Lets not go today, as i am not feeling too well. We can go tomorrow."

I, immediately went to the kitchen, wore my apron & thought of surprising my hubby with Butter Chicken @ home.
(My hubby, quite oblivious to everything ( as thats my usual BIG BOSS Show time) went on with his usual chores, meanwhile i started my experiments in the kitchen.)



So presenting to you, Butter chicken (Chicken makhani) at home without compromising on the restuarant taste.

Preparation time: 90 mins

Ingredients:
Chicken: 1/2 kg
Curd: 1 tsp
Ginger garlic paste: 1 tsp
Chopped tomatoes: 3 (medium size)
Chopped onions: 2 (Medium sized)
Chopped garlics: almost 1/2 garlic chopped
Chopped ginger: 1 inch ginger peeled & cut into thin slices
Kasturi methi powder: 1.5 tbsp
Whole garam masalas: 2 Mace, 4 cardamom, 2 cloves, 1 cinnamon stick, 1 bayleaf, 1 tbsp black pepper
Tomato Puree: 1tbsp
Kashmiri red chilli powder: 1.5 tbsp
Cream: 3 tbsp sour cream
Slit green chillies: 2
Garam Masala powder: 1/2 tbsp + 1 tsp
Honey: 1 tbsp
Salt & sugar to taste

Process:

1. Marinate the chicken with 1 tsp curd, 1 tsp garam masala powder and keep it for 30 mins.
2. Add oil in a wok. Once the oil is hot, fry the marinated chicken batchwise and properly till it turns light brown in colour and fried from all sides. Once done, remove them & keep them aside.
3. To the same pan, add the whole garam masalas & saute for 30 seconds.
4. Then add chopped onions and saute till golden brown.
5. To this add chopped garlic & saute again. Now add the chopped tomatoes & cook till they are soft & mushy. Add 1tbsp tomato puree to it and mix again.
6. Now add red chilli powder, little salt & pinch of sugar.
7. Once the mixture is cooked, switch off the gas and let it cool for 15 mins.
8. Once done, put the entire mixture in a blender jar and blend it well.
9. Then strain the blended mixture and take it out in a bowl. You can again blend the residue & strain.
10. Remove the left over residue which is nothing but skin/seeds of tomatoes & skin of garam masalas.
11. Now take another wok, add oil. Add the sliced ginger & slit green chilies, Stir till light brown. Then add the strained puree.
12. Add little salt & cook it in low heat for 4-5 mins, then add the fried chicken to it & mix well.
13. Add sour cream and stir till it mixes uniformly in the gravy.
14. Now add  1/2 tbsp garam masala powder & katuri methi powder and mix them well.
15. Switch off the gas & add 1 tbsp honey. Mix well and serve.

AND THE END RESULT WAS SUPERB..

When i called him for dinner, he wasnt too excited as he thought there must be chapatti & sabji (our usual dinner) but then looking at this - My hubby jumped with joy & loaded me with kisses just as GARFIELD :-*

I hope this doesnt become a habit now, as sometimes going & dining out is fun & refreshing.


So, to all my viewers there, do try this awesome recipe & share your views/stories just as i did.

Egg Omelette Curry (Combination of Omelette & Curry)

Do you sometime face the same problem as i do?

I love eggs in a curry style but my husband prefers omelette. Here comes a combination where the wish of both of us is fulfilled by one recipe & it tastes awesome with rice & even lachha paratha.
Presenting to you, Egg omelette curry



Preparation time: 35 mins

Ingredients:
Eggs: 4
Onions: 3 medium sized finely chopped
Ginger garlic paste: 1 tbsp
Tomato: 1 medium sized finely chopped
Green chillies: finely chopped 2
Turmeric powder: 1 tsp
Coriander powder: 1 tsp
Cumin powder: 1 tsp
Red chilli powder: 1 tsp
Garam Masala powder: 1 tsp
Crushed black pepper: 1 tbsp (i dont prefer the powdered one. Crushed pepper adds to the taste of the curry)
Bayleaf: 1
Sour cream: 2 tbsp
Salt & sugar to taste (sugar less than 1 tsp, just for taste)


Method:

1. Beat All 4 eggs in a bowl, add salt, little pepper, chopped onions & red chillies. Blend them well.
2. Take a wok, add oil (2 tbsp) and then prepare omelette. Fry them well so that it is not raw and fully fried. Prepare omelettes and keep them aside in a plate.
3. To the same wok, add little more oil and then put bayleaf & crushed black pepper. Stir them for a few seconds.
4. Then add chopped onions. Stir then till light brown. Now add little salt so that the onions are soft and dont turn dark brown.
5. To this, add ginger-garlic paste and stir well. Fry this for a minute and keep stirring.
6. Then add chopped tomatoes & add all the masala (Turmeric, coriander, cumin, red chilli powder). Mix them well and wait till the tomatoes are properly cooked.
7. Add salt & sugar as per taste and keep stirring till all is well cooked.
8. Now add 1/2 cup water and cook the mixture again till water gets evaporated.
9. Then after 4 mins.of cooking the mixture, add 1.5 cups of water (250 ml) and bring it to boil on a medium flame.
10. Once the mixture starts boiling, add the fried omelettes one by one and dip them in the gravy.
11. Now add garam masala powder & sour cream.
12. Mix them well and cook for 2 more minutes.
13. Switch off the gas & serve hot.

 Note: For crushed black pepper, put 1 tbsp of them under paper towel, wrap them well & beat them with a pestle. Then remove the paper towel, you will have the crushed black pepper.

Quick & easy Diwali Special Sweet: Peda with Milk powder & coconut

Preparation time: 15 mins

Ingredients:
Desicated coconut/freshly grated coconut : 2 tbsp
Condensed milk: 200 gms (usually half of the can)
Milk powder: 1 cup/200 gms
Cardamom powder: 1tsp
Cashews, Almonds & Raisins for decoration
saffron/kesar: few strands of saffron soaked in warm milk
Ghee: 2 tbsp

Method:

1. Take a non-stick wok and add ghee.
2. Once the ghee melts, add the milk powder and mix well.
3. Then add the condensed milk, kesar, cardamom powder and coconut and mix them well.
4. The mix starts getting harder and gets difficult to mix, so mix it real fast.
5. Allow it to cool a little.
6. Now take a little portion, press & make round pedas and press in the middle.
7. Decorate it with dry fruits.

Please note: The mixture has to be stirred very fast. These pedas can be stored in refridgerator for months.

Authentic Bengali Shukto

Preparation time: 35 mins

Ingredients:

A variety of left over raw vegetables can be used like papaya, potato, brinjal, raw geen bananas, carrots, raddish.
Here i will be using:
karela/bittergourd: 2 medium sized finely sliced in round shapes
drumstick (daanta in bengali): 2 sticks cut in 3 inch size
sliced raw papaya: 1/4th papaya
sliced brinjal pieces: 1/4th brinjal sliced into pieces
sliced potatoes : 1 medium sized
few beans chopped
raw green banana: 2 medium sized, peeled and sliced into thin long pieces.
vadi : 6-7 of moong dal

Please note: For Shukto, vegetables are usually sliced thin & long.

Bay leaf: 2
poppy seed paste with 3 green chillies: 3 tbsp
mustard seed paste: 2 tbsp
milk: 1 small cup (180-200 ml)
green chillies: 2 slit
panch foron ( a mix of cumin,methi,onion seeds,saunf & mustard): 1 tbsp
dry red chillies: 2
Mustard Sunflower oil: 4 tbsp
salt & sugar to taste

Method:

1. Add oil in a big wok/kadai & fry the thinly round sliced karelas till brownish in colour. remove & keep aside.
2. Add little more oil, fry the vadis till brownish and remove them & keep aside.
3. now in the same wok, fry the drumsticks and remove them & keep aside.
4. Add little more oil & fry all the vegetables for 2 min.till they turn light brown in colour. Remove & keep them aside.
5. Then add little more oil in the wok, add paanch foron & dry red chillies & bay leaf. stir them for 30 seconds, then add all the chopped vegetables.
6. Stir them well and simmer & cover for 2 mins. Since they are fried before so they dont take much time
7. Then add water and cover it with a lid for another 4 mins.
8. Then add all the fried vegetable like karela, drumsticks, vadi. Mix well and again cover 
9. Then add salt, sugar, mustard paste,poppy seed paste, slit green chillies & milk. Mix well and cover in low flame for 2 mins.
10. Mix them well stir them without the lid for 2 more mins. 
11. switch off the gas and the "Shukto" is now ready to be served. Tastes awesome with rice & moong dal.

Kachhe kele ka dum: tasty kele

Preparation time: 20 mins

Ingredients:

kanchhe kele: 4-5
potato: 1 medium sized
chopped onions: 2 medium sized
ginger garlic paste: 1 tablespoon
chopped tomatoes: 1 medium sized
whole garam masala: 1 cinnamon stick, 1 bay leaf, 2 cardamom, 4 cloves, whole black peppercones (10)
cumin seeds: 1 tsp
turmeric powder: 1 tsp
dry mango/amchoor powder: 1.5 tbsp
red chilli powder: 1 tsp
coriander powder: 1 tsp
garam masala powder: 1 tsp
slit green chillies: 2
sunflower oil: 2 tbsp
sugar: 1 tsp
salt (as per taste)

Method:

1. Chop the bananas & potato in medium sized cubes. (1.5 inch sized).
2. Take a kadai/wok, add 2 tblsp sunflower oil. Once the oil is hot, add whole garam masalas, cumin seeds and saute for a min.
3. Add the chopped onions and saute till golden brown.
4. Once the onion is soft and done, add ginger garlic paste and mix well.. stir properly and mix it well.
5. Now add the powder spices: turmeric, red chilli, coriander & amchur. mix them well.
6. Add the chopped tomatoes and mix well.
7. Then add salt, sugar & slit green chillies. stir and cook till the tomatoes mashes.
8. Add the chopped kele & potatoes and mix them well with the other spices.
9. Mix & fry it on slow flame for 5-7 mins..
10. Now add little water (1/2 cup-150 ml) and mix.
11. Simmer and cover it for 5 more minutes.
12. Once the potato and banana gets cooked and the water reduces, add garam masala powder & mix well.
13. Switch off the gas and serve hot wth roti or rice.

Quick snack: vegetable chop (famous in West Bengal & Bihar)

Preparation time: 30 mins

Ingredients:
potatoes: 2
carrots: 1 medium sized
boiled peas: 2 tbsp
beetroot: 1/2
chopped green chillies: 2
cumin powder: 1 tsp
red chilli powder: 1 tsp
amchur/dry mango powder: 1 tsp
raisins soaked in water: 1 tbsp
peanuts: 1 tbsp
besan/gramflour: 1 tbsp
bread crumbs: 4 tbsp
salt & sugar to taste

Method:

1. Take oil in a wok, add peanuts and fry them. Remove them when brown and let them cool.
2. Peal and boil all the above mentioned vegetables (potato,carrots,beetroot,peas) in a saucepan, drain the water & mash them. 
3. Once cooled add little salt, sugar, red chilli powder, amchur powder, chopped green chillies, raisins, the fried peanuts and mix them well & keep them aside. 
4. After the mixture has cooled down, put few drops of oil in ur palms make round/oval balls and keep them aside in a plate. Make around 6-7 balls and keep them aside.
5. In a small bowl, take besan and make a fine watery liquid by adding water.
6. Spread the bread cumbs in another plate and keep them ready.
7. Now take 1 ball of the mashed vegetables, dip in the besan watery mix & immediately roll over the crumbs. Ensure the mashed vegies are properly covered with the bread crumbs. keep the roll aside now.
8. Accordingly, dip all the balls in a similar fashion and keep them aside in a plate.
9. refridgerate them for 30 mins before frying for crispyness.
10. Now take a pan, add oil and let it warm. Once the oil is hot, fry the chops and remove them in a paper towel.
11. Serve them with tomato ketchup, green coriander-pudina chutney and salads.
    
    
    
    

Please note: Refridgeration is very important for crispy chops.