Bangladeshi chicken Tehari

Tehari/tehri is a yellow coloured rice cook with chicken/mutton.its a very flavourful and delicious dish of Awadhi cuisine..Tehri is also very populour in our nebouring country Bangladesh.There tehari cook with rice, chicken /mutton and potato .Here I have made the Bangladeshi version of chicken Tehari..

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Cook Time- 45 mins
Serve  - 4
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Ingredients s

Govindabhog rice- 400gms

Chicken- 500gms

Curd - 3tbsp

Onion- 2 ,sliced

Gi nger paste - 1tsp

Garlic paste-1tsp

Salt as required

Turmeric powder- 1tsp

Chili powder- 1tsp

Coriander powder- 1tsp

Cumin powder-1tsp

Garam masala- 1tsp

Milk powder- 5tbsp

Rose Water- 2tsp

Kewra water- 1tsp

Method 

Soak rice for 30 mins

Now heat a kadai .add 2tbsp oil .add sliced onion .saute till light brown.then add ginger and garlic paste.stir well for 1min

Beat curd with 1/2tsp besan or Maida and all dry powder ingredients except garam masala powder.

Now add chicken and potatoes .fry it for a minute. Then add beaten curd mixture.Salt to taste and sugar. Stir chicken to coated well with spice and curd mixture..

Stir in low to medium heat till oil leaves of the side

Then add a cup of water .give a nice stir.bring to bubble.turn down flame, cover kadai and simmer it for 20-25 mins or till chicken and potatoes cooked well.

When meat and potatoes become tender and gravy reduced upto 80 % .add garama masala .Stir nicely.check seasonings ..turn off gas.cover kadai.

Now heat a heavy bottom pan / handi. Add 2tbsp ghee ,add 1bay leaf ,2-3 green cardamom,1/2inch stick cinnamon and 3-4 cloves. 1/4 tsp each jaifal (nutmeg) and javitri (mace)

Now add soaked rice .stirring continuously for a minute. Add salt to taste and 1tsp sugar..mix well.

Now take 7 1/2 cups water add 4tbsp milk powder.Stir well

Add this water into the rice pan..give a nice stir..then add chicken , potatoes with gravy.add rose and kwera water , 2 slit green chili ..again give a good stir .

Bring to boil..cover pan .turn down flame and simmer it for 20minutes or until rice /tehri cooked well and rice soaked all water..

Turn off gas..do not touch or stir rice for 20 -30 mins..

After enough warm to touch rice place it on serving plate..

Note---1.) 4cups rice = 8cups water But I always take 1/2cup less than as it gives better result. 2.) You might not be get govindbhog rice out of west bengal so you can use any kind of aromatic rice..

Kolhapuri Kombadi Tambda Rassa/ kolhapuri chicken curry

Kombadi Tambda Rassa is spicy fiery hot chicken curry from kolhapur in Maharashtra. Kombadi =chicken,Tambda = Red colour,Rassa - medium thick gravy.. its a lip smacking chicken curry cooked in a coconut based spicy red  gravy.
Kolhapuri cuisine is famous for its spiciness and fiery hot red gravy, they used loads of spices and chillies in their dishes.

Cook Time- 30 mins
Serve- 3
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Ingredients:--

For Marinating 

Chicken  - 1 kg
Turmeric  powder  - 1tsp
Coriander powder  - 1tsp
Salt as required

First spice paste  :--

Onion  - 1 thinly sliced
Ginger- 1/2 inch
Garlic - 8
Cumin seeds- 2tsp
Seasame seeds  - 1tbsp
Green  chili  - 1-2
Coriander leaves- one handful

Kolhapuri  Masala Ingredients  :--


Onion  - 2 , large, sliced
Ginger - 1 inch
Garlic  - 12 - 15
Coriander seeds- 4 tbsp
Cumin seeds- 2tbsp
Fennel seeds  - 2tsp
Star anise  1
Green cardamom  -5
Black cardamom  -2
Cinnamon  - 1 inch stick
Cloves- 6-7
Shahjeera or caraway seeds- 1tsp
Black pepper corns- 1tsp
Dry coconut- 3/4 cup
Poppy seeds- 2tbsp
White seasame seeds - 2tbsp
Stone flower or dagad ful- 1tsp
Nagkesar  or cobra s saffron- 1/2 tsp
Dry red chili- 8
 Dry bedgi or kashmiri red chili  - 12



Method:--

Wash chicken properly and dry it.then marinate with  coriander, turmeric and salt for 1 hr or so.

First spice paste:---

Then heat a pan with 1tsp oil. Add sliced onion fry till light brown..take out from pan.

Then add cumin seeds. Roast till fragrant. Then add sesame seeds .roast till light brown.then add chopped coconut or desiccated coconut,roast till light brown...Take out from pan.

In a blender put brown onion,ginger , garlic,green chili and coriander leaves , blend till smooth.

Then add roasted cumin seeds ,sesame seeds and coconut .add little water and blend till smooth. Keep aside.

Kolhapuri Masala:--

Heat a pan with 2tbsp oil. Add sliced onion fry till brown. Then add ginger and garlic .fry it for a minute..take out from the pan.

In the same pan add all Ingredients under kolhapuri masala. Roast all Ingredients till light brown and fragrant.

Now in a grinder put fried onion ginger and garlic. Grind till smooth. Then add all roasted spices ,grind to powder then add all roasted chillies and grind everything till powder.

Ready kolhapuri masala..you can store it for 15 days.

Chicken Rassa :---

Now heat a pan with 2-3 tbsp oil ..add sliced onion.fry till light brown.

Then add marinated chicken. Stir it for 2-3 mins.then add first made spice paste..stirrng to coat chicken with masala

Then add 2 tbsp kolhapuri masala powder..stir well to mix masala with chicken..stir till oil leaves.

Then add a cup of water.give a nice stir..once the gravy starts to bubbling. Turn down flame and simmering it for 20 -25 mins or till chicken cooked well.

Check seasoning..keep gravy as per your desire consistency..but remember chicken rassa should be in medium thick runny gravy.

Ready kolhapuri kombadi Tambda Rassa. Serve it with steam rice/ Roti/ bhakri or whatever you like..

Note :--- If you won't get stone flower and Nagkesar in your area then omit these spices and make your kolhapuri masala. 

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..

.

Kolkata chicken Biriyani

After I left my home town I missed Biryani like any other Bengali. Whenever I went to visit  my hometown kolkata and definitely try kolkata famous biryani from Siraj ,arsalan and aminia.. I am lucky that these three famous biryani outlet just few minutes distance from my kolkata home..My hubby is a die-heart fan of kolkata biryani but we live in Pune ,here we didn't get kolkata style biryani..so I have no option to other than learnt kolkata style biryani and make it at home..almost once in a month I have to make biryani and my biryani loving family enjoy it .
 There is a large variety of biryani in India and I found each one has different taste and flavour. As a bengali I love kolkata biryani most..

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Cook Time- 1 hr 
Serve - 5
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Ingredients:--

Rice - 500gms
Chicken- 700 gsm
Potatoes - 2 , cut into two pieces 
Onion - 3 large
Ginger paste - 1 tbsp 
Garlic paste- 1 tbsp
Curd - 1/2 cup
Turmeric- 1/2 tsp 
Chili powder- 1/2 tsp 
Coriander powder- 1tsp 
Cumin powder- 1tsp 
Biryani masla - 1-2 tbsp
Salt to taste 
Bay leaves- 2
Cinnamon- 1/2 inch stick 
Green cardamom- 2
Cloves- 3-4
Rose Water- 3-4 tsp 
Kewra water- 2 tsp
Milk - 1 cup
Saffron - 1 tsp

Biryani masala:-
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Coriander seeds - 2tsp
Cumin seeds- 1tsp 
Cinnamon- 1/2 inch stick 
Cloves - 5-6
Green cardamom- 4-5
Black cardamom- 1
Caraway seeds / shahjeera - 1/2 tsp
Jaifol or nutmeg- 1/2 tsp 
Jaitri or mace - 1/2 tsp 
Black pepper- 1/2 tsp 
Bay leaves- 2
Kabab chini - 2/4 tsp 
Star anise- 1/4 tsp
 Dry roast everything till gets nice aroma .then grind to a fine powder. 

Method:--
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Soak rice for 30-40 mins
Heat a handi with enough water for cook rice. Add one bay leaf , 1/2 stick cinnamon,2 green cardamom,2 tbsp Salt and 1tbsp oil.
  Once the water starts boiling add soaked rice...cook till 80% done..then drain water properly..then spread rice on a broad plate or on a paper...let it cool

Marinate chicken with curd ,salt to taste  ,1tsp  black pepper 1/2tsp turmeric   1/2 tsp Chili powder,1/2 sugar for 1 hr or so..

Now soak saffron in a warm milk...keep aside..
If you don't have saffron then heat a pan with 1 cup milk ,add 1/2tsp turmeric  1tsp rose  1/2kewra water and 2 green cardamom. Boil for 2-3 mins.turn off Gas. Keep aside for future use.

Now boil potatoes in pressure cooker with turmeric and salt till cooked well. Then fry potatoes. Keep it aside.

Now heat a kadai .add 2 tbsp oil .add sliced onion .fry till well brown..then take out from kadai .place it on a paper towel..

 Then add ginger garlic paste and marinated chicken..stir it for 3-4 mins or till oil leaves the side of the pan.then add 1tbsp biryani masala and brown onion..stir well to coat the chicken with masala and onion  then add 1/2 cup water .give nice stir ..then turn down flame .simmer it for 20 -25 mins or the chicken cooked well.
When chicken become tender and gravy reduced. Add 1 tsp rose water and 1/2 kewra water.stir nicely...check seasoning..turn off Gas.

Now heat a heavy bottom pan. Add 1tbsp  ghee .now add 1/3 of chicken with gravy.then layering with rice .sprnkle 1tsp biryani masala  ,boiled potatoes. Spread 1tsp  rose water and 1/2 tsp  kewra water..Then layer with rice again. Sprnkle biryani masala ,1 tsp ghee.spread half of the saffron milk or flavour milk..then spread 2/3 of the chicken. Then final layer of rice .spread ghee .rest of the saffron or flavour milk

Now cover pan with lid and seal it with flour daugh..heat a tawa then place the biryani pan over it..slow down flame for 25-30 mins..

Malvani Chicken Curry

Malwani / Malvanichicken curry is very famous and flavourful dish from Maharashtra. This recipe basically from konkan area of Maharashtra .it needs a lot of coconut which is easily available in the konkan region..this dish carries a beautiful distinct flavour and taste.

Cook Time---- 45 mins

Serve--- 5

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Ingredient 

For marination
Chicken - 800gms
Ginger paste - 1tsp
Garlic paste -1 1/2 tsp
Turmeric - 1tsp
Chilli powder- 1 tsp or adjust according to your taste
Salt - as required
Lemon juice - 2 tsp

For malvani masala ---
Cumin seeds -1tsp
Coriander seeds - 2tsp
Green cardamom - 4
Seeds of one black cardamom
Cinnamon - 1/2 inch stick
Cloves - 5
Shahjeera -1/2 tsp
Fennel seeds - 1/2 tsp
Mace - 2/4 tsp
Nutmeg - 2/4tsp
Black peppercorn - 1/2 tsp
Stone flower or dagad ful - 1/2 tsp
Dry red chili - 3-4
Grated coconut / desicated coconut -4-5 tbsp
White seasame seeds  - 2 tbsp
Poppy seeds - 2 tbsp
Roast onion - 1 (roast onion in direct flame .just like brinjal roast)

Process
Marinate chicken with marination ingredients for 1 hr or so..
Now heat a pan .Add 1 tsp oil .Then roast all malwani masala ingredients  till get nice aroma and masala turn light brown .
Wait for little cool. Put masala in grinder along with roast onion.Add little water and grind to a smooth paste.malwani masala is ready.

   Now heat a pan /kadai .Add 3tbsp oil .Add bay leaf then add onion slice .Fry till well browned. Then add ginger and garlic paste 1tsp each.stir fir a minute.

Then add 1/2 tsp turmeric, 1/2 tsp chili powder and pinch of salt.stir it for a minute. Then add marinated chicken. Stir well for 3-4 mins.Then add malwani masala. Mix well to coat chicken with malwani masala. . 

Stir it on medium heat for 4-5 mins or till oil leaves the side of the pan.

Then add a cup of water.give a nice stir.Turn down flame .simmer gas for 20 mins or till chicken cooked well. 

Check seasoning..Add 1tsp lemon juice and chopped coriander leaves. 

Keep gravy as per your desire consistency..
Serve hot with roti /naan/ bhakri/steam rice..

Sarse bhetki

A traditional yet tasty fish recipe from west Bengal

Cook Time -30 minutes
Serves -4

Ingredients---

 Vetki fish -4 pieces
Mustard paste - 2-3 tbsp
Green chilies- 2-3
Garlic paste- 1tbsp
Salt - as required
Turmeric powder--1tsp
Chili powder- 2/4 tsp
Onion seeds /kalonji - 1/2tsp
Tomato - 1 ,chopped

Method

Marinate fish with little turmeric and salt for 5 mins. Then fry it properly.do not over fry fish.

Soak 2 tbsp mastered seeds in water for 30-40 mins.then grind along with 1/2 green chili and little salt till smooth..

If you have sil Batta, please use it to make mastered  paste.

You can mustard powder as well. If using.  Soak 2 tbsp mustard powder with little salt for 10 mins.

Heat kadai with 3-4 tbsp mustard oil ,add onion seeds then add garlic paste,and stir it for a minute.
Then add chopped tomato and stir it for a minute.

Add mustard. Paste,turmeric and chili powder,salt to taste slut green chilies..keep stirring for 1 minute.

Now add a small cup of water and give a nice stir.cover kadai and continue cooking in a low flame for 5-6 minutes.
 
Then add fish and mix well with mustard gravy .

When starts to leave the side of the pan.that means it's done.check seasoning....keep gravy as per your desire consistency..........spread 1tbsp mustard oil over the gravy....

Serve it. With steam rice...

Chicken kofta curry

Chicken kofta curry

My little one loves chicken.so I had some boneless chicken in my refrigerator .cooked up my daughter s favourite chicken kofta curry.A tasty yet flavourful chicken keemaboll dish in Indian gravy .Auhentically it made with lamb or mutton mince but I here have used chicken mince,

Ingredients
 Chicken mince - 500 gms
 Onion - 2 big
 Ginger  paste- 2tsp
 Garlic paste -2tsp
 Tomato - 1big
Bay leaf -2
Cinnamon stick -1/2inch cinnamon stick
Green cardamom -2
Cloves-3-4
Turmeric powder -2tsp
Chili powder -1tsp
Kashmiri chili powder - 2tsp
Coriander powder -2tsp
Cumin powder -2tsp
Garom masala -1tsp
Kaju paste -1tbsp
Magaz paste - 1/2tsp
Cream 2tbsp
Green chili - 1 chopped
Roasted masala 1/2 tbsp  (dry roast cumin seeds,coriander seeds,dry red chili and grind a coarse powder)

Take a big bowl ,add chicken mince,add salt ,chili powder ,roasted masala ,chopped green chili,chopped onion , ginger  and garlic paste, cumin and coriander powder.mix it well . (If need ,you can add 1-2tbsp cornflour /moida for binding) . Now make equal portion of  chicken meatball..keep aside the chicken meatball.
Heat kadai with 3-4tbsp of oil. Add bay leaf ,whole Garam masala, now add onion paste ,sauting onio n paste until gets nice brown colour , now add ginger garlic paste ,keep stirring for 3-4 mints.now add tomato paste /purée  and  kaju -magaz paste and stirring continuously . Add turmeric ,chili ,cumin and coriander powder ,salt ,1tsp sugar .mix all dry ingredients properly. Keep sauting until oil separates from oil. Now add 1cup of water.when gravy starts boiling add row chicken meatball into the gravy,reduce the gas on low flame.cover the karai.keep cooking until meatball cooked properly..
 After meatball cooked well ,add 2tbsp of fresh cream and garam masala. Give a little stir..check seasoning..
Chicken kofta curry is ready to serve...serve it with roti ,nun...

Veg fried and veg manchurian

Veg fried rice and veg Manchurian

An indo- Chinese dish with spicy and tangy sause..as a Bengali normally we didn't prefer to eat vegetarian dishes when we went for restaurant..but i like this indo Chinese dish..so i try to make this at home...Saturday is it veg day at home so In dinner try to make something different from usual roti bhaji. Think why not  fried rice n veg Manchurian..making Manchurian balls little time consuming .preparing all ingredients then fried the veg balls and then making sauce..for reducing the work pressure you make the veg balls one day prior....

Fried  Rice

Rice--as required
Carrot--1/2cup
Capsicum--1/2cup
Beans--1/2cup
Springonion--1-2tbsp
Salt-as required
Sugar-1-2tsp
White pepper/black pepper1-2tsp 

Manchurian balls

Cabbage--1cup
Carrot--1/2cup
Capsicun--1/2cup
Spring onion--1/2cup
Salt-as required
Black pepper--1-2tsp
Soya sauce--1tbsp

Process

Fried rice

Wash rice throughy. ....drain water..soak rixe in water for 1 hr minimum...take a  big hand i..add water as per your rice ..let the water bring boil...start boiling add soaked rice...keep cooking on medium heat for 6-7 mins...when rice 95%done  turn off the gas..drain water immediately. ..let it be cool.
   Take a pan /wok. Add 1tbsp oil. Add all finely chopped vegetables. Sprinkle little salt .stir continiusly on high flame for 2-3 mins  then add rice salt  little sugar 1/2tbsp of soya sauce  pepper powder..mix all ingredients thoroughly. .check seasoning. ..turn off gas..


Manchurian balls

Take a bowl .Add all finely chopped or grated vegetables .add all dry ingredients, soya sauce sprinkle some water .make a semi soft daugh.. take small portion of the daugh..press little on your hand and make small round ball.....take karai .add oil for deep frying....place the balls into hot oil carefully. ..simmer the gas on medium low flame.......fry until it gets golden brown colour...drain oil ..place can balls in the paper towel. ...

Sauce
  Take a pan .add 1tbsp oil. Add chopped ginger and garlic.saute for 2-3 mind mins...
Add chopped onion , 1tbsp tomato sauce,1tbsp soya sauce , one handfull spring onion , salt. .stir quickly on high flame 1-2 mins. ..make a paste of cornflour  salt water and pepper..add this paste and stir quickly...make medium consistency gravy.....add fried veg balls..mix thoroughly with gravy....check seasoning...place it on the serving bowl...

Bhuna chicken

Bhuna chicken
 Bhuna means where spices fried gently almost without water...In  one sentence you can say slow cooked chicken with flavourful spices..it comes out appsoluately mouthwatering with very little sause. ...
  Chicken- 1kg
Chatu/sattu - 1tbsp
  Curd-4-5 tbsp
 Onion- 4-5 big finely chopped
 Garlic paste- 11/2 tbsp
 Ginger paste- 1tbsp
Turmeric powder- 2rep
Chilipowder- 2tsp
Cumin powder- 1rep
Coriander powder- 2tsp
Salt- as required
Sugar- 1tsp
Green chili-- 1-2 chopped
Garom masala-- 1 tsp (2-3clove 2-3cardamom 1inch stick cinamon nutmeg n mace dry roaste and grind )

 Process
 Wash chicken thoroughly. .marinated the chicken with curd, sattu, ginger garlic paste turmeric  chili cumin n coriander powder  salt n sugar for 45mins- 1hr....
     Take a karai add 3-4 tbsp oil .heat oil add chopped Onion .fry it till gets Brown color.....then add marinated chicken .mix marinated chicken with onion properly in high flame for 3-4 mins...then sim the gas  cover with lid n keep it on gas for 10 mins - 15mins or till chicken cooked well....occasionally stir it.....Chicken will get cooked in its own juice....(as we do not add Water.) after 10 mins open the lid...when chicken gravy dried up almost 70% oil separates from spices means its done....add garam masala n coriander leaves...keep gravy as per your desire consistency.......though this chicken dish did not require runny gravy.. serve bhuna chicken with roti  or naan. ....

Loitya macher jhuri

Loitya macher jhuri /spicy bombay duck fried curry

  Loitya mach or bombay duck is known in different names in different places throughout theIndia....in west Bengal and Bangladesh it's called loitya /lotte .Mumbai ,pune it's called bombil or bombay duck.

  It's very soft and mushy fish....even no need of additional water when you cooked....

Ingredients:-

 Loitya mach or bombayduck--1 kg

 Oil - 3-4 tbsp

 Onion- 2-3 (big) thinly sliced

  Ginger n garlic paste-1 1/2tbsp

  Tomato- 1 big chopped

 Green chili-as per your hot taste/2-3 

 Salt-as required 

Sugar-2tsp 

 Chili powder- 1rep

 Turmeric - 2tsp

 Cumin powder- 1tsp

 Coriander powder- 2 -3 tsp

 Coriander leaves - 1handful

Process

 Wash n clean the fish thoroughly. ..take kadai or pan .put 3-4 tbsp oil. .add sliced onion..fry it till turns light brown...then add gingar n garlic paste .stir it continuously  .add tomato stir 4-5 mins and add loitya  fish along with turmeric  chili cumin n. coriander powder  Salt n sugar...stir all ingredients with fish properly. ...simmer the gas for 5-6 mins... no need to add water as fish will release enough water.....open the lid. .stir continuously until fish curry completely dry...oil gets separate from fish curry means it's prepared .. add coriander leaves ....check seasoning......serve it with hot steam rice...

Note:--- If you want, you can discard the fish bone, blunch the fish for 4-5 mins. Drain the water, make a slit and remove the centre bone..