Fenugreek leaves or Methi saag is abundant these days of winter and I often prepare a typical saag curry out of it. However Methi can be used in different dishes and if you recall, once I shared with you Methi Paratha before. Here I present a chicken preparation using methi which can be touted as a successful experimentation. If you are skeptic about methy being of a slightly bitter taste, let me assure you that the certain tricks and a proper method as described in the following will result in a really interesting combination of methi saag and chicken. This recipe will surely be a nice addition to your chicken recipe and a justice to a seasonal herb.
Ghugni is quite a popular street food in Kolkata which finds a resonance with my childhood and growing up in the city. I still have a vivid memory of the street hawkers carrying a large bowl of ghugni on the flame, roamed around the streets in the evening, calling for the buyers with a signature yell. Ghugni used to be a lucrative tiffin snack at the school gates with a piece of bread too. For those who had never heard about it, Ghugni is actually a spicy curry prepared with dried yellow peas which is known as ‘ghugnir mator’ in Bengali. Pretty riveting in the tongue, Ghugni remains still a favourite and I use the following space to describe its recipe although slightly in a different mould. Here I will add Mutton keema in the Ghugni which makes it even more compelling for the non-vegetarians. Must admit although that is not my innovation at all. In fact ‘keema ghugni’ or ‘mangsher ghugni’ is also immensely popular in Bengal. Happy cooking.
Today I am presenting quite a different Chicken curry which hails from the state of Tamil Nadu. The name ‘Chettinad’ is associated with the place of its origin, Chettinad. Alike any other preparation from south India, it also has the signatory flavour of curry leaves and coconut. Due to the substantial use of black peppercorns, the dish features in the hot and spicier end compared to the usual chicken curries. This far-from-mild, dry chicken curry can be a good accompaniment with rice, roti or paratha.
Any dish cooked in Dum ( slow cooked in low flame with lid on and hardly any added water) brings out amazing aroma of the ingredients and the spices which one can feel even while eating. Biryani can be a good example of what height can any Dum dish reach. In fact many of the meat recipes are best cooked while in Dum. However, here I will describe of a paneer recipe which is Dum cooked and brings in a certain smoky flavour which I immensely liked. It can certainly be a worthy addition to the already existing plethora of paneer recipes.
Earlier I have posted a recipe with pointed gourd, Patol Aloor Dalna, which was perhaps one of its simplest. Today I am sharing with you a bit delicate recipe known as Patoler Dolma or Dorma. Here the big fat belly of pointed gourd is cleaned to get stuffed with cottage cheese. The filling can although be of minced meat or even different fishes. As Durga puja is around the corner and many of us are used to experiment with vegetarian foods and willing to dish out something special, it could be a perfect choice for your puja menu 🙂
Sunday lunch is almost incomplete for Bengalis without “mangso-bhat“, that is any preparation of meat with steamed rice. Rice is well accompanied with gravy dish rather than a dry one. Generally I used to please our tongues by making usual Bengali Murgir Jhol. Though today I was in search of a different spicy chicken curry with lots of gravy and I ended up with the choice of famous Goanese recipe Chicken Vindaloo. The dish is actually derived from Portuguese recipe, Carne de vinha d’alhos, where meat is marinated with garlic and wine. In Indian version wine is replaced with malt vinegar and red chilies are added as an additional spice. It is best cooked with pork which I wish to try in future. So if you are ready to take the risk of testing a really hot and spicy chicken curry, like me, then just go for it 😉
The well known and common recipes of Paneer are butter masala, matar paneer or palak paneer. So when I was thinking to give Paneer a slight different treatment, I suddenly got reminded of a recipe which I shared with you quite a while back. That was of “Kadai Mushroom” which met with pretty good response. So I thought to prepare the panner dish following a similar approach which would be known as “Kadai Paneer”. In fact, along with the traditional panner dishes, Kadai paneer is also quite popular these days and can be found in any good restaurant. If you like panner dipped in a spicy, thick gravy, this recipe would be ideal for you. A pure vegetarian delicacy it is, worth a try.
Paneer butter masala is one of my favourite paneer dishes. I have a tendency to order this dish in restaurant whenever the options are veg only. I must admit the quality of paneer if far better here in Delhi than Kolkata. Now I frequently add paneer to my daily menu, though made ‘paneer butter masala’ after quite a long time. The recipe is quite similar to Chicken Butter Masala which I have shared earlier with you. Obviously the dinner becomes more interesting when roti or nan is served with ‘paneer butter masala’.
Pointed Gourd, known as ‘Patol’ in Bengali, is one of my favourite summer vegetables. We prepare various curries with this vegetable. Often mustard seed paste, poppy seed paste, curd etc. are used to elevate the taste of the curry. However today I am sharing with you is perhaps the simplest one, Patol Aloor Dalna. It is a very common preparation in Bengali households either over lunch with rice or at dinner with roti. As the summer is approaching, pointed gourds are getting more visible in the market and so I couldn’t resist myself having the very known taste of ‘Patol Aloor Dalna’.
Among all the meat curries, ‘rezala’ caste an enchanting spell on me, that is hardly going to wither away with time. Not entirely sure of its origin rezala is crazily popular in Eastern India. It actually is a white creamy meat curry, attaining the colour due to the ingredients such as yogurt, cashew nut and poppy seed paste. When the pieces of mutton gets dipped into the gravy, it is pure aesthetic. The patches of fat coming with the meat floats on the gravy and makes it so tasty that it is not a crime to sip it just like chorba, the mughlai stew. Rezala goes down so very well with biryani but one can have it with roti or paratha also. However it takes its share of time to prepare and one needs to keep the patience which is worthy to say the least.
Cauliflower is one of my favourite vegetables. I generally used to make a simple curry with potato and cauliflower which can be found here ‘https://jayeetacha.wordpress.com/2014/11/10/fulkopi-alur-dalnacauliflower-potato-curry/‘. Cauliflower seamlessly suits well in various dishes, for example lentils, mixed veg and even in fish curries. However, when I wish to make a rich dish out of it, I go for ‘Cauliflower Roast‘ which is a spicy preparation indeed. Even one can draw some similarity of its recipe with the following non-vegie as given here ‘https://jayeetacha.wordpress.com/2014/12/09/murgir-jhol-bengali-style-chicken-curry/‘. This dish is in that sense a bit experimental and perhaps elevates the good old run of the mill cauliflower to a new high.
As the name reveals, today’s preparation of chicken is a speciality of Peshawar, Pakistan. I came to know this recipe through one of my good friends who is also fond of cooking and has a hobby of collecting recipes. This recipe caught my attention because of its less preparation time. Generally, most of the meat dishes require the meat to be marinated for long which I think is a key. But this recipe is devoid of any marination step at all. Still the flavour of the ingredients blend so well with the chicken that you are left guessing about its tenderness. You just bring the pieces of chicken home and start following the recipe to get a taste of Peshawar. Goes best with roti or parantha, Peshwari chicken can certainly make your kitty of chicken recipe richer.
As the name suggests,Murgh DoPyaza is the togetherness of chicken with onion and the combination wrecks havoc. The large blocks of onion with pieces of chicken is a popular restaurant dish. The best thing about it is that, with each bite of chicken, you will feel the presence of onion. I was searching for a slightly different recipe of chicken and found it in the form ofMurg DoPyaza. Sharing it with pleasure.
I assume, it has been ages since I shared a prawn recipe with you given the fact that Prawn happens to be one of my favourites. So why not resume my love saga with prawn with the current recipe, a simple yet popular one. It tells the story of a yummy prawn curry, a bit on the spicier end, living happily with slice potatoes and onion. Go for it, if you are in love with prawn too.
Aubergine or Eggplant is the sort of vegetables which I like in any form and perhaps in any of vegetarian curries. However the story does not exactly hold true for my husband which always prompts me to prepare it in different ways. The current recipe is my latest experiment with aubergine which comes out quite successful and adds flavour to the otherwise hackneyed dishes and to my husbands tongue as well. Hope you all will enjoy it.
Chicken Bharta is perhaps not the most common chicken preparation, you find at random. ‘Bharta‘ means minced or mashed which can be made out of any vegetables and as a matter of fact, of chicken as well. As the name suggests, you did not find a single good piece of chicken which is mashed well and made into a curry. What I like about the recipe is the flavour of kasoori methi. In fact the whole recipe is not entirely different from the usual chicken curry, save the additional use of butter and cream at the end. I heard about this dish quite a few times, but did not find a suitable recipe till I came across the one at you tube. It follows the instructions from the chef of one of the most well known restaurants in Kolkata which I share with you. Have fun.
On 3rd of March my blog turned 1 year old. Time whisked away so fast that I hardly realised it has been one year since I started. Many a time I thought that I might not revive this blog due to my lack of patience and fickle mindedness. Though I love to cook and experiment by making different dishes, often I run into a low enthusiasm to write about them. You might have noticed this from the irregularity of my posts. But inspite of all my flaws, continuous support and encouragement from my husband, friends and co-bloggers provided me the strength to continue over the last one year. I perhaps could give them nothing but a bunch of sincere thanks and love from the bottom of my heart. I always fancy your supports and blessings. I hope I could continue my journey to reveal most of the Bengali dishes to the world and at the same time enriching myself to learn and share many other cuisines 🙂
Today, to celebrate my blog-anniversary I share with you an age old traditional Bengali vegetarian dish, known as “Enchorer dalna”, a Green jackfruit curry. I assume that ripe jackfruit is quite a well known tropical fruit, compared to its predecessor, the green jackfruit. However we Bengalis can make a delicious curry out of the latter which is even regarded as the “vegeterian meat”.
Thanks again for your kind support which I hope to get in the coming days as well. A very happy holi in advance to all of you and your family.
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Chingrir Batichachchori or Prawn cooked in ‘dam’ with slices of potato and onion, perhaps happens to be the simplest recipe of prawn I ever knew of. I grew up in a joint family of 11 members and thus came across different recipes from my mother, grandmother and aunts as well. This one is one of my favourite dishes cooked by my aunt. She is an excellent cook and leaves mark on her every single recipe. Do try this super easy and delicious prawn dish which can be prepared at the blink of your eye.
While in Europe, I found the usage of cabbage mostly in salad. However in India, as we love to make curry out of any possible vegetables, cabbage curry is a well-known vegetarian dish itself. Cabbage is a seasonal vegetable in the tropics, largely available during winter. Cabbage known as Bandhakopi in the East, otherwise Pattagobi across the India can be turned into a smashing spicy curry if cooked by experienced hands. Mind that it sometimes can take a hell lot of time to get cooked, so you have to have your share of patience for an Indian cabbage curry.
“Mutton Chanb” is one of the most lucrative Mughlai foods, I have ever came across with. Perhaps I mentioned earlier that Kolkatans are crazy about Mughlai cuisine and one can find a number of traditional mughlai restaurants over the city. Whenever I get into any of these restaurants, the order is not complete without the famous “Mutton Chanb”. This dish is prepared with goat ribs cooked slowly with various spices, however I used lamb ribs here. The essence of Rose and Kewra water adds an exquisite aroma in the food which spreads all over and everyone knows that you are preparing something very special. In fact it is a rich preparation and not a-everyday-dish which you can make once in a while for some special occasion.