Mango Mastani

Mango mastani is a very famous mango drink in Pune ,Maharastra.It is a thick , lip smacking mango shake serve with scoop of Ice cream and nuts...I have here made restaurant style Mango mastani. It is very easy to make at home and perfect for hot summer days.

Cook Time- 10 mins
Serve- 2
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Ingredients for Mango shake:--

Ripe mango- 2
Cold milk - 1 cup
Sugar - 3-4 tbsp  or as required
Almond- 1 tbsp , chopped
Cashew nuts - 1 tbsp,chopped

Ingredients for Mango Ice cream:--

Mango pulp - 1 cup
Full fat milk - 1/2 cup
Cream - 1/2 cup
Sugar - 4-5 tbsp

Method:--

For Making Mango Ice cream----
in a blender add mango pulp,Full fat milk , cream and sugar.blend till smooth.

OR

Blend chopped mango till puree...Whisk heavy cream till stiff peak form..Then mix gently mango puree , milk and cream till well combined..

Then keep this in a freezer for 5-6 hrs..then again blend it and keep in a freezer for overnight.

Ready home made mango ice cream.

For Making Mango Shake Take a blender. Add chopped mangoes,Milk,2 scoops of mango or vanilla Ice cream and sugar..blend till smooth like mango shake..

You can use store bought vanilla or mango ice cream or you can make your own version of mango ice cream..

Arrange Mango Mastani
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Then pour mango shake in a serving glass.
Add scoop of vanilla or mango ice cream on top of mango shake..spread chopped mangoes and nuts.

Ready pune special Mango mastani..serve chilled Mango mastani ..

Chicken chaap

Chicken chaap is a very famous dish in kolkata .In any reknowed mughlai restaurants in kolkata you found this lip smacking chicken chaap..It is a rich and spicy mughlai dish..chicken chaap is unique for its distinct flavour and texture...Nowdays we all are health conscious but i must say only for a one time you should try chicken chaap .its absolutely a bliss..I have here made restaurant style chicken chaap..Try this recipe in your kitchen ..

Cook Time-- 20 mins
Preparation time - 8 hrs minimum
Serve- 4
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Ingredients:---

Chicken- big pieces of leg and breast
Onion paste of 2 medium size onion
Ginger paste- 1tsp
Garlic paste-1tsp
Curd - 5tbsp
Ghee - 3tbsp
Turmeric powder- 1tsp
Chilli powder- 1tsp
Cumin powder- 1tsp
Coriander powder- 1tsp
Poppy seeds- 1 tbsp
Cashew nuts- 8-10
Magaz / melon seeds  -1tbsp
Chaap masla- 1 1/2 tbsp
Salt as required
Sugar - 1tsp
Grated mawa / milk powder- 3tbsp
Rose Water- 2tsp
Kewra water- 1 1/2 tsp

Chaap Masla Ingredients-

Green cardamom- 4
Black cardamom- 2
Cinnamon- 1 inch stick
Cloves- 5
Jaifol/nutmeg- 1/2 tsp
Jaitri / Mace - 1/2 tsp
Caraway seeds/ shahjeera- 1tsp
Kabab chini- 5
Black pepper corns- 1tsp
White pepper- 1tsp
Cumin seeds- 1tsp
Coriander seeds- 1tsp

Method:---

Wash chicken properly and dry it.

Soak poppy seeds,cashew nuts and melon seeds in warm Water for 30 mins..then put in blender and blend till smooth.

Take all chaap masla ingredients in a grinder and grind to a fine powder.

Now a take a bowl..add poppy seeds +cashew +melon seeds paste ,curd , Onion paste,ginger garlic paste, salt to taste,Sugar, Turmeric ,chili,Cumin ,Coriander powder,Chaap masala , sattu or roasted besan ,grated mawa or milk powder rose water and kewra water...

Mix all Ingredients till smooth .then add chicken pieces and marinate with masala very well..

Then keep the marinated chicken inside the fridge for overnight or 8 -12 hrs.

Now heat a broad pan with ghee and 1 tbsp oil..add the marinated chicken inside the pan along with marination..

Cook in low to medium heat for 20 -25 mins or till the chicken cooked well..

Stirring chicken in between the time for preventing the gravy stick to the bottom of the pan..

Gravy should be little dry and oily...check seasoning..

Ready restaurant style chicken chaap..serve chicken chaap with naan/paratha/Roti or whatever you like..

Mutton Roganjosh

Mutton Roganjosh is aromatic and flavourful dish from Kashmiri cuisine..Roganjosh is originally from Persian cuisine..Here mutton cooked in a brown onion,yougurt  based flavourful gravy..kashmiri bhramins are not using any onion and garlic.

Cook Time- 40mins
Serve - 4
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Ingredients:--

Mutton - 1 kg
Yougurt- 1 cup
Onion - 2 , thinly sliced
Ginger + garlic paste  - 2tsp
Turmeric powder- 1tsp
Kashmiri red chili powder- 2 tbsp
Ginger powder or sonth- 1tsp
Coriander powder- 1 1/2 tsp

Roganjosh masala:-

Cumin seeds - 1tsp
Jaifal or nutmeg- 1/4 tsp
Jaitri or mace - 1/4 tsp
Black pepper corns - 1tsp
Fennel seeds- 2tsp
Green cardamom- 3
Black cardamom- 1
Cinnamon- 1/2 inch stick
Cloves - 5

Process :---

Wash mutton properly. Then pressure cook mutton with 1 bay leaf , 4 cloves,2 green cardamom, 1/2 tsp salt and 1 cup water .wait for 2-3 whistle Then simmer it for 10 mins..

Take out mutton from cooker and reserve mutton stock separately.

Now take all the Roganjosh masala in a grinder and grind to a powder, add little water and grind till smooth paste..

Heat a pan with 2 tbsp oil..add sliced onion.fry till well brown..let it little cool.then blend till smooth.

Take a bowl. Add yougurt,brown onion paste ,Roganjosh masala paste , kashmiri chili powder, coriander powder, fennel powder and ginger powder..mix well everything..keep aside..

Now heat a pan with 3 tbsp oil..add boiled mutton and turmeric powder. Mix well..fry mutton on low - medium heat till turns little brown..

Then add ginger garlic paste and stir it for for a minute..

Then add yougurt masala mixture..salt to taste,1/2 tsp sugar...give a nice stir to mix mutton with yougurt mixture..

Stirring it for 4-5 mins  or till the oil leaves the side of the pan..then pour the mutton stock...mix well to the mutton.

Once it starts bubbling..turn down flame for 6-7 mins or till the oil floats on top..

Check seasoning...keep gravy as per your desire consistency...sprinkle some coriander leaves..

Serve Mutton Roganjosh with naan ,paratha, steam or whatever you like..

.

Dudh Pabda | Indian butter fish cooked with milk

Dudh pabda is a traditional but almost lost fish recipe from Bengal..its a easy to make dish..may its made with milk but amazingly it tastes like fish in mustard sauce gravy.give a try this dish in your kitchen .

Cook time-- 20 mins
Serve- 3
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Ingredients:---

Pabda fish /Indian butter fish- 3

Milk - 1 cup

Salt as required

Turmeric powder- 1\2 tsp

                                                                               

Onion seeds- 1/2tsp

Green chili - 2

Sugar- 1/2 tsp


Process:--

Marinate fish with little salt and turmeric.then heat kadai with 2tbsp mustard oil and fry fish both sides. Do not over fry.

Use the same fish fry pan with remaining oil  for making curry..Add onion seeds ,slit green chili

Then add ginger paste ,turmeric, salt to taste.Add 2tbsp water .stir well for a minute.

Then add a cup of milk.bring to bubble..then add fried fish. Turn down flame and let it cook for 3-4 mins..

Add  sugar..give nice stir..
Keep gravy as per your desire consistency..
Check seasoning...

Bengali Singara

Samosa is very popular snacks in all over India. This samosa is known as singara in Kolkata , west bengal.singara is too much popular street food in bengal..In any parts of Bengal you can easily get this lipsmacking singara...we are the bengali refer singara as Telebhaja..singara is little different from samosa,tastewise and shapewise too..Makeing singara at home is little time consuming job but worth it..I have here made phulkopir singara..means bengali style samosa stuff  with potato and cauliflower mixture or sabji...Give a try phulkopir singara in your kitchen and enjoy it with your family in any winter evening

Ingredients:--

For daugh--

Maida /refine flour- 1 cup
Atta /wheat flour- 4 tbsp
Baking soda - 1/4 tsp
Oil - 2 tbsp
Salt 1/2 tsp
Water as required

For stuffing--

Potatoes - 2 ,cut into small cubes
Cauliflower- 1/2cup,cut into small florets
Panchforan- 1/2 tsp  (bengali five spice-mixture of cumin seeds ,onion seeds,fennel seeds,mustard seeds and fenugreek seeds)
Turmeric powder- 1/2 tsp
Chili powder-1/2 tsp
Cumin powder- 1/2 tsp
Peanut - 1tbsp
 Green peas - 2 tbsp
Salt as required

Process:--

Daugh

Take a bowl .add Maida, salt ,baking soda and oil.combine everything..then add Water gradually and knead a smooth but little stuff daugh..cover the daugh with wet cloth or simply cover with a plate for 20 mins.

Stuffing--

Heat a pan with 2 tsp oil .add peanuts and fry it for a minute..then take out ftom pan...then add panchforan. Once you get a nice aroma add potatoes and cauliflower. Stir it for a minute....

Then add turmeric,Chili,cumin powder and salt to taste...stir it for 1-2 mins..then add green peas and give a nice stir...then turn down flame and simmer the gas for 10 mins or till the potatoes and cauliflower cooked well...stir occasionally in between..

Then sprinkle some water and keep cooking for 2- 3 mins..now add fried peanuts .mix well to the potatoe cauliflower mixture...check seasoning..ready stuffing. Keep aside..

Making singara--

Now take a small portion from daugh..roll it like a puri ..cut it from middle with the knife to make two parts

Each part look like a halfcircle ..apply water to straight edge of half circle..now fold the straight edge to make a cone shape.

Hold the cone in your hand ..fill with the potatoe -cauliflower mixture .

.now press to seal the open portion of the cone..seal it properly to secure the stuffing remin inside.. follow the same process for remaining singaras..

Now heat enough oil for deep frying..add 3-4 singara s at a time into the medium hot oil..frying till light brown and crisp ..oil temparature should be on medium..

Aam Dal | Tok Dal

Aam dal or Tom dal is a bengali s signature lentil dish in this hot summer days..this red lentil cooked with row mango and flavour with bengali five spice..But some bengali s favouring this red lentil with mustard seeds also..aam dal or Tok dal is not only delicious,it's healthy too in hot summer days.

Cook Time- 30 mins
Serve - 4
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Ingredients:--

Masoor dal/ redlentil- 150 gms or 1 n 1/2 cups

Row mango- 1

Turmeric powder- 1tsp

Chili powder- 1/2 tsp

Salt as required

Sugar - 1-2 tsp  or adjust according to your taste

Panchforan- 1/2 tsp  ( bengali  five spice-mixture of cumin seeds,Onion seeds,fennel  seeds fenugreek seeds and mustard seeds)

Dry red chili  -2

Method:--


Wash masoor dal ..then pressure cook it with 1/2 tsp each turmeric and salt .1/2 cup water..cook till 2 whistle...allow to release pressure..


Wash row mango and cut length wise..heat a pan .add 2 tsp mustard oil..then add bengali five spice .once you get nice aroma add dry red chili. Stir it for 30 secnds.


Then add row mangoes.add little turmeric,chili powder and salt...mix well everything..

Turn down flame and simmer the gas for 2-3 mins or till the mangoes become soft.

When mangoes become soft,Pour the boiled masoor dal ,add 1-2 tsp sugar or adjust according to your taste. And pour 1/2 cup water .give a nice stir..keep cooking for 2-3 mins.

Check seasoning...serve Aam dal or Tok dal  with steam rice and kurkure alu bhaja.

Eggless microwave 2 minutes coffee mug chocolate cake

Super easy and super simple coffee mug cake..Best for tea time cake..

Cook Time- 2 mins
Serve - 1
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Ingredients:--

Maida / refine flour- 3-4 tbsp
Sugar - 2-3 tbsp
Baking soda - 1/4 tsp
Baking powder- 1tsp
Coco powder-2 tbsp
Oil - 1tbsp
Vanilla essence- 1/2 tsp
 Milk - as required

Method:--

Take a bowl,add refine flour  Baking soda  Baking powder,coco powder  sugar,oil..

Then add milk and make thick paste..now add vanilla essence and mix well

Grease a coffee mug with little oil.pour cake batter into the coffee mug..

Put it in a microwave and microwave it for 2 mins..insert a toothpick if it comes out clean ,means its done..