Bitter Brinjal Stir fry

Brinjal also known as aubergine or eggplant. I got these brinjal from local farmer market. The local peaple called it "Tit Begun" mean bitter brinjal. Brinjal is a very tricky vegetable where in it can be tasted best when done perfect stir fry. This is can served as a side dish for plain rice.

Ingredients :

Bitter brinjal - 100 gms

Onion - 1, big
Green chilli - 1-2, slited
Panch phoron - 1 tsp
Turmeric powder - 1/2 tsp
Salt to taste
Refine oil - 2 tbsp

Method :

Wash and chop the brinjal and sliced the onions.

Heat oil in a kadai, add panch phoron and let them pop up then add green chilli and onion slices and fry till they become transparent.

Now add chopped brinjal pieces, turmeric powder and salt, cook them on medium low heat till done. Mix everything and cooked till brinjal tender well.

Quick and tasty stir fry is ready to serve.

Palang Shaak Borir Ghonto / Spinach & Lentil Dumpling Medley

Ghonto usually means a mix of some things cook together. Palang shaaker ghonto, Muri ghonto, Mochar ghonto, Mulor ghonto and so on  cooked by my mother. This palang shaak borir ghonto is one of such preparation my mother cooked in winter. I saw this recipe in bengali magazine. I want to share this simple and easy Bengali traditional shaak recipe.

Ingredients :

Palang shaak - 1 bunch
Bori (Lentils dumpling) - a handful
Green peas - a handful
Turmeric powder - a pinch
Panch phoron - 1 tsp
Salt and sugar to taste

Method :

Clean and wash the leaved in running water for about 2-3 minutes. Finely chopped and keep aside.

Heat mustard oil in kadai, add bori, fry then till golden brown. Keep aside.

In the same oil add panch phoron, when seeds splutter then add palang shaak, peas, salt and turmeric powder, cover and cook till the saag is cooked properly. Remove the lid add sugar and mix well.

Garnish with fried bori and serve hot with hot steamed rice.

Sending this to Srivalli's "Cooking from Cookbook Challenge"

Macha / Machhi Tarkari (Rohu Fish Curry) Orissa Style

Rohu fish is the common fish for Bengali's. Rohu fish has its unique taste and a best way to make it. For this week I decided to cook from Bengali famous magazine. Machhi tarkari is a very popular in Orissa. Orissa cuisine is very similar to Bengali cuisine. The flavor of Oriya food is milder. This delicacy is simple preparation in which the fish is cooked with some indian spices and flavored  masala paste.

Ingredients :

Rohu fish - 500 gms
Onion - 2 (One is chopped and another is sliced)
Garlic - 4 cloves
Tomato - 1, chopped
Poppy seeds - 1 tbsp
Coriander seeds - 1 tsp
Cumin seeds - 1 tsp
Turmeric powder - 1 tsp
Green chilli - 1, slit
Salt to taste
Coriander leaves - 1 tbsp

Method :

Wash fish properly and drain all the water. Marinate fish with 1 tsp turmeric and salt for 10-15 minutes.

Take a grinder, add onion, garlic cloves, Coriander seeds, cumin seeds, poppy seeds and 1/2 cup water and grind it.

Take a pan, add 2 tbsp mustard oil, when oil is enough hot then add marinated fish pieces till golden brown. Keep aside.

In the same oil add sliced onion, saute for few minutes. Then add grind paste, turmeric powder and salt and saute in low flame, stir till masala leaves oil. Now Add 1 cup water into it. When masala half cooked then add chopped tomato, green chilli and fried fish, cover and cook for few minutes.

When the gravy is thick then add chopped tomato and remove from the heat.

Serve hot with Tomato rice.

Sending this to Srivalli's "Cooking from Cookbook challenge", Merry Tummy's "Cook With Red"

Bhut Jolokia Murg / Chicken with Assamese Chilli for CCC

Srivalli has started challenging event. The theme is Cooking from a Cookbook Challenge or simply - CCC. The idea is to cook from the cookbook, papper cliping or written records or cookery shows. This challenge is very interesting for me. Thanks to Srivalli for adding me here. The first post of this challenge is Bhut Jolokia Murg from Chef Vikash Khanna's  "My Great India Cookbook". 

Have you heard of bhut jolokia? Lots of people call it the Naga Pepper and some call it the Ghost Pepper. No matter what you call to name it, it's Too HOT!!!!!! It grows in the Indian states of Assam, Nagaland and Manipur. These small, wrinkled and harmless looking red chillies are very very hot. Bhut jolokia is used as a food and a spice as well as an unexpected remedy to summer heat. It is used in both fresh and dried forms, to not only heat up curries, pickles and chutneys also, but also to impart to distinct flavors. Only one bhut (bhoot) jolokia to enough to add a delighfully intense burn to a curry recipe that feeds 10-15 people. 

Bhut Jolokia chicken curry made with simple Indian spices and district flavorful bhut jolokia sauce.

Ingredients :

Chicken - 500 gms

Bhoot Jolokia Puree ~

Bhoot jolokia chilli - 1, dried
Onion - 2, finely chopped
Ginger - 1" piee, finely chopped
Garlic - 4 cloves, finely chopped
Ghee - 2 tbsp

For Gravy ~

Ghee - 1 tbsp
Turmeric powder - 1 tsp
Cumin powder - 2 tsp
Coriander powder - 1 tsp
Garam masala powder - 2 tsp
Kashmiri red chilli powder - 1/2 tsp
Tomato paste - 1 tbsp
Salt to taste

Method :

Wash chicken and cut into large pieces. Set aside.

For Bhoot jolokia puree ~ Melt clarified butter in a pan over medium heat. Add onion, ginger and garlic, saute for a few second. Add the soaked chilli with the water and cook till onions and ginger soften. Remove from the heat, cool and blend to make a smooth puree.

For Gravy ~ Melt clarified  butter in a pan over low heat. Remove pan from heat and add all the gravy ingredients, except salt, saute for 4-5 seconds on medium heat. Now add chicken pieces, mix in the chilli puree and mix well with masala. Pour 1 cup of water, cover and cook till chicken is tender and gravy is thick.

Serve hot with plain rice and salad...

Sending this to Valli's Cookbook Challenge  and Chef Mireile's "Taste of the Tropics...CHILES!" event

Matar Paneer ~ Pure Veg Version (no onion no garlic)

Matar paneer is a north indian dish consisting of paneer and peas prepared a tomato based gravy. It is usually served with any type of indian bread and may be served with rice. Adding melon seeds paste to this curry provids mild creamy taste. This also provide good texture without having to add heavy cream or even the cashew paste. You need to prepare special garam masala which added an amazing flavor.

Ingredients :

Paneer - 100 gms (cut into cube)
Potato - 1, medium (cut into cube)
Frozen peas - 1 cup
Ginger paste - 1 tsp
Green chilli paste - 1/2 tsp
Yogurt - 1 tbsp
Tomato - 1, chopped
Turmeric powder - 1 tsp
Red chilli powder - 1 tsp
Cumin powder - 1 tsp
Coriander powder - 1 tsp
Sugar - 1/2 tsp
Dry melon seeds powder - 2 tbsp
Bay leave - 1
Cumin seeds - 1/2 tsp
Salt to taste
Coriander leaves for garnishing

For garam masala ~

Black cardamom - 1, whole
Green cardamom - 4
Cinnamon - 1 inch piece
White cumin seeds - 1 tsp
Cloves - 4
Mace - 1, whole
Nutmeg - 1/2 

Method :

For garam masala ~ Dry roast all the garam masala ingredients and then blend together. Store it in a container.

Heat oil in a pan, add paneer cube and little salt, fry till light brown color and soaked in hot water. Add chopped potato and fry till golden browm on medium heat.

Now add some more oil, add bay leave and cumin seeds, After few seconds add chopped tomato and cook for few minutes.

Make a mixture with all the spice powder except garam masala, ginger paste, green chilli paste with some water and then add them into the pan with some salt,sugar and yogurt. After 5 minutes add frozen peas, cook till the oil come out. 

Now add fried potato, fried paneer, mix well with the masala. Add little warm water and cover with lid. Cook till the gravy become thick and potato boiled properly.

Finally add melon seeds powder in the gravy and mix well.

Now remove the lid and add the garam masala powder and ghee. Mix it well.

Serve hot with Coriander paratha.

Sending this to Merry Tummy's "Cook with Red" and Viji's "

SYS-W SERIES - NOVEMBER - HIDDEN INGREDIENTS"

Fulkopi die Rui Macher Jhol (Light Fish Curry with Vegetable)

Fish curry is very popular in Bengali. We Bengalees can't imagine a meal without fish. Many of my friends are Bengali and I have relished the Bengali cuisine at their home. Fish (rui/ katla/ Aar) and cooked in a ginger and tomato based curry usually served with white rice.  

Ingredients :

Rui fish - 4 piees
Potato - 2 medium, ubed
Cauliflower (fulkopi) - 5-6 florets
Onion - 1 big
Tomato - 1 big
Green chilli - 2, slited
Ginger paste - 1 tsp
Turmeric powder - 1 tsp
Chilli powder - 1 tsp
Cumin powder - 1/2 tsp
Coriander powder - 1 tsp
Cumin seeds - 1/2 tsp
Bay leave - 1
Sugar - 1/4 tsp
Salt to taste
Mustard oil - 4 tbsp
Water as needed
Coriander leaves for garnishing

Method :

Peel the potato and cut into cubed. Wash the cauliflower in running water and soak in salted water for 10 mins.

Clean the fish pieces and marinate with 1/2 turmeric powder and salt. Then heat the oil in a kadai and fry fish pieces till golden brown.

In the remaining oil add cauliflower and potato pieces with little salt and turmeric powder, fry till golden brown, keep aside.

In the same oil add bay leave and cumin seeds,when the seeds are splutter then add chopped onion, fry till golden brown. Add chopped tomato with little salt.

Now add ginger paste. spice powder, salt and sugar, fry on low flame till oil start to separated at the side. Add water, fried vegetables, slited green chillis and cover, let it boil.

 Once the vegetables are cooked add fish pieces, cover again and check the seasoning.

Finally sprinkle chopped coriander leaves. Serve hot with steamed white rice.

Sending this to Merry Tummy's "Cook With Red Event"

Dhaba Style Chicken Kasha ~ Cooking by My Hubby

Both of us (me and my husband) have always desired to eat dhaba style food. Dhaba style chicken kasha is very spicy and tasty. When we return from my hometown, at the moment of crossing highway, we like better to eat dinner at roadside dhaba. My hubby prefers to have various types of dish which are prepared by chicken, so he always favors to order chicken kasha and tandoori roti. To give me a treat he prepared some dhaba style dinner for us. It was really beyond my imagination. The recipe was made with aromatic Indian spices. It goes well with tandoori roti, naan or paratha...

Ingredients :

Chicken - 500 gms
Onion - 4-5, big, chopped
Ginger paste - 1 tbsp
Garlic paste - 1 and 1/2 tsp
Green chilli - 1
Tomato sauce - 1 tbsp
Say sauce- 1/2 tsp
Chilli sauce - 1/2 tsp
Turmeric powder - 1 and 1/2 tsp
Kashmiri red chilli powder - 1 tsp
Roasted cumin-coriander powder - 1 tsp
Shahi garam masala powder
Sugar - 1/2 tsp
Salt to taste
Bay leaves
Refine oil - 3 tbsp
Kewra water - 1/2 tsp
Rose water - 2-3 drops
Lemon juice - 2 tbsp

Method :

First of all clean the chicken very well, let it be running water few minutes. Take the chicken pieces in a bowl add lemon juice, salt and 1/2 tsp turmeric powder,rub it and keep aside.

Heat oil in a kadai, fry marinated chicken pieces on medium flame till the chicken half cooked.

add bay leaves, when gives aroma then add chopped onion, fry on low flame till golden brown. Then add ginger-garlic paste, cook for few seconds.

Add all the sauces and powder, fried chicken pieces and mix well. Cover and cook in low flame. Then add 1/2 cup of warm water and simmer cook until the chicken is tender and the gravy is thickened.

Finally add kewra water and rose water on it. Remove from the heat.

A great smell will fill up your kitchen. Enjoy it with chapathi and salad..

Sending this to Merry Tummy's "Cook With Red Event"

Chilli Chicken Sausage

A simple, mouthwatering Indo-Chinese dish . It is a version of  chilli chicken. Fried sausage is cooked in the combination of Indian vegetables,Chinese flavours and turns into irresistible main course which can be served as a starter. It really goes well with Chowmein or a chapathi. 

Ingredients :

Chicken sausage - 10 pcs
Onion - 2, cubed
Capsicum - 1, cubed
Chillies - 2
Garlic - 1 tbsp, finely chopped
Corn flour - 1/2 tbsp
Tomato sauce - 1 tbsp
Soya sauce -  2 tsp
Chilli sauce - 1 tbsp
Pepper powder - 1/2 tsp
Salt to taste
Oil - 1 tbsp

Method :

Cut the sausage into 1 inch pieces. Heat oil in a pan, fry the sausage pieces till golden brown. Take it aside and drain the excess oil in kitchen paper.

In a bowl make a thick paste of corn flour and little water. Keep aside.

In the same oil add finely garlic, fry few seconds. Add onion and green chillies, fry it 2 minutes. Then add capsicum and saute for few seconds. 

Now add all sauces, salt, pepper powder and fried sausage, stir well. 

Finally add corn flour paste into the mixture. Let the mixture gets thicken. 

Remove from heat and serve hot with Vegetable Hakka Noodles.

Sending this to Recipe Junction's "Spotlight : Festive Treats" hosted by me

Sabz Jaipuri (Vegetable Jaipuri)

Rajasthani cuisine offers an amazing variety of mouthwatering dishes.Vegetable Jaipuri is a rich and creamy based mixed vegetable curry from Rajasthan. Each and every states has a difference recipe for making mixed vegetable curry. I love the perfect color of this recipes. Try this typical rajasthani preparation of mixed vegetable curry..

Recipe Source : Mharo Rajasthan 

Ingredients :

Mixed veggies : 3 cups (carrot, cauliflower, beans, peas and potatoes) 
Turmeric powder - 1/2 tsp
Red chilli powder - 1 tsp
Cloves - 4-5
Cinnamon stick - 1" piece
Sugar - 1 tsp
Salt to taste
Oil - 1 tsp

To Grind ~

Cumin seeds - 1 tbsp
Coriander seeds - 1 tbsp
Onion - 1 cup
Tomato - 1 cup, finely chopped
Cashew - 12 pcs

Method :

Dry roast cumin and coriander seeds for few seconds on low flame. Grind it to a paste along with other grind ingredinets.

Heat oil in a pan, add cinnamon stick and cloves, fry till aroma comes out then add chopped vegetable and salt, mix well. Cover and cook till half done.

Now add turmeric powder, red chilli powder, ground paste, sugar and salt, mix well. Add 1/2 cup water, cover and cook till the veggies well cooked.

Garnish with chopped chillies and serve hot with chapati and salad...

Brinjal Bhindi Tomato Curry

Brinjal and bhindi, both are healthy vegetable. When you make tomato based gravy with brinjal and bhindi it is easy to make and you will feel more taste. It is goes well as a side dish of chapathi or rice.

Ingredients : 

Brinjal - 1, big, chopped lengthwise
Bhindi - 250 gms, chopped lengthwise 
Potato - 2, large, chopped lengthwise
Tomato - 2 pcs
Onion - 1, large
Ginger paste - 1 tbsp
Garlic paste - 2 tbsp
Green chilli - 2, slit length wise
Turmeric powder - 1 tsp
Red chilli powder - 1 tsp
Cumin powder - 1 tsp
Coriander powder - 1 tsp
Cumin seeds - 1 tsp
Sugar - 1 tsp
Salt to taste
Chopped coriander leaves for garnishing

Method :

Chop the onion, green chillies, tomato and keep aside.

Heat oil in a thick bottom kadai, add cumin seeds and let them splutter. Add chopped potato and bhindi, fry with covered, stirring between in low heat.

Add chopped onion, fry till transparent. Add chopped tomato and salt, cook for more 5 minutes. Add ginger-garlic paste, mix well. 

Now add chopped brinjal and all spice powder, sugar mix well. Add 1/4th cup water, cover and cook till vegetables tender well. Switch off the flame.

Sprinkle the finely chopped coriander leaves.

Serve with Chapathi...........

Sending thsi to Viji's "SYS-W October series"

Brinjal Bhindi Mustard Curry

Brinjal bhindi mustard curry is a pure vegetarian side dish. I have made bhindi mustard curry a few times in the past but this time I decided some twist to add in brinjal. The brinjal gets a little mushy and coats itself over the bhindi and potatoes. Mustard curry gives nice aroma and texture in this dish. It is goes well with hot rice and one bowl of dal. I am sending this to Viji's SYS-W series , an very interesting event where Viji will give you some hidden ingredients, you can choose your own ingredients. I have chosen 2 & 4 and my hidden ingredients are eggplant (bringal) & Ladies finger (bhindi). 

Ingredients :

Eggplant / Brinjal - 1, big
Ladies Finger / Bhindi - 10 pcs
Potato / Aloo - 2, medium
Poppy seeds - 1 tbsp
Mustard seeds - 1 and 1/2 tsp
Turmeric powder - 1 tsp
Green chilli - 2
Salt to taste
Oil - 1 tbsp

Method :

Wash and cut brinjal and potato. Wash the bhindi in running water, pat dry and cut in long.

Make a paste of mustard seeds, poppy seeds and green chilli with enough water. 

Heat oil in a kadai add chopped vegetables, salt and turmeric powder, mix well. Cover and cook on medium flame until semi-fry.

Then add mustard paste, mix well with veggies. When masala gives nice aroma then add little water on it. Cook veggies till tender. Remove from the heat.

Serve with plain rice and a bowl of dal.

Chicken Bharta

Chicken bharta is a mughlai dish and it is very popular dish in the restaurants of Kolkata. Chicken bharta made with minced/shredded chicken, lot of spices are blended together to give a wonderful tatse and added egg additional flavor. Chicken bharta is a unique dish which is served with roti or paratha.

Ingredients :

Chicken - 500gm, boneless
Egg - 2, boiled
Onion - 3, chopped
Ginger-garlic - 2 tbsp
Tomato - 2, chopped
Red chilli powder - 1 tbsp
Coriander powder - 1 tsp
Cumin powder - tsp
Garam masala powder - 2 tsp
Kasoori methi powder -  1 tsp
Cashew nuts paste - 2 tbsp
Green cardamom - 2
Cloves - 2
Cinnamon - 1 inch
Bay leave - 1
Sugar - 1 tsp
Salt to taste
Kewra essence - 4-5 drops

Method :

Wash the chicken properly and cut into small cube.

Heat oil in a pan, add bay leave, green cardamom, cloves, cinnamon, when it splutter then add chopped onion, fry until golden brown.

Then add ginger-garlic paste, cook for 3 mins on low flame. Add chopped tomato, cover and cook on low flame.

Now add chicken pieces, cook and cover for about 10 mins. Then add all spice powder, sugar and salt, mix well. Add 1/2 cup water, cover and cook until chicken tender. 

Separate the yolk and the white part of the hard boiled egg. Mash and add the yolk to the chicken and keep white part to garnish. Cook and cover  for 10 mins on medium flame, stir in between. Chek the seasoning and adjust acordingly.

Finally add cashew paste, kasoori methi and kewra essence, stir well.  Switch off the heat. Transfer it to a serving bowl and garnish with egg white.

Serve hot with roti or chapathi..

Sending this to Recipe Junction's "Spotlight : Festive Treats" hosted by me, Cooking 4 All Season's "Side Dish Mela", Amrita's "Party", Spiy Food's "Birthday Party time" event