Raita is very famous condiment from Indian subcontinent. The
main ingredients of raita is ‘Dahi’/ ‘Doi’/ yogurt/curd. It is made with some
cooked or raw fruits and vegetables. Raita can be compared with side dip/ salsa
etc. in western cuisine. Here I have taken beetroot which is good source of
iron and folic acid and some antioxidant. So it is a very healthy side dish
along with other dishes. There is wide range of raita exits in Indian culture.
Generally raita is consumed in the time of summer months.
Ingredients:
1 whole boiled beetroot (do not cut in chunks. It will lose
its beautiful color)
300 grams yogurt
½ tsp. cumin powder
Pinch of red chili powder
Pinch of chaat masala powder
Black salt to taste
Method:
Grate the boiled beetroot.
Add the grated fine pieces of beetroot in yogurt.
Add cumin powder, red chili powder, and black salt and chat
masala
Mix everything together.
That’s it. We are done with Raita. Serve it with other dishes.
Enjoy J
Capsicum is such a versatile
vegetable and one of the healthiest vegetable in the world. It goes with
everything from continental to Indian desi recipes. I love capsicum weather it
is crunchy or soggy. Sometimes we have abundant of capsicum at home. But we do
not want to cook fancy recipes. This is the quick easy 15 minutes recipe for
you foodies. Here less spices is used. I
have made it with some aloo/ potato. This capsicum masala is sweet and sour in
taste due to use of chaat masala powder here.
Ingredients
600 grams of Capsicum/Shimla
Mirch
3 boiled potatoes (80% cooked)
1 medium size onion (finely sliced)
3-4 green chilies (chopped)
1 large tomato
1 tbsp. ginger garlic paste
1 tbsp. Kashmiri red chili powder
1 tbsp. jeera/cumin powder
½ tsp. turmeric powder
1 tbsp. chaat masala
½ tsp. whole cumin seed
Salt sugar to taste
Method
1.Heat some
oil. Temper with cumin seeds.
2.Add onion
and green chili pieces. Fry those until raw smell goes off.
3.Add turmeric
powder. Give a quick stir. Add kasmiri red chili powder and salt. Saute those
for sometimes.
4.Add
ginger garlic paste and mix it. Cook it until raw smell goes off. If masala
becomes dry then sprinkle some water.
5.Add
boiled potatoes and capsicum pieces and mix it with the masala. Add cumin powder
and sugar.
6.Cover and
cook for 10-12 minutes. Timing depends on you if you want crunchy capsicum then
it will take only 6-8 minutes. But check in between otherwise it tends to stuck
in the bottom.
7.When it
is ready sprinkle chaat masala over it. Serve it immediately. Enjoy
Chicken Bharta is a Punjabi
preparation. Influence of Punjabi Cuisine over
Kolkata is huge. Chicken Bharta is one of the famous street foods to
restaurant food in Kolkata. Here boiled shredded or thinly sliced chicken
cooked in basic indian gravy made out of onion ginger garlic tomato. But the
richness of Chicken Bharta comes from cashew nut paste and sahi garam masala.
It is an easy and less time consuming chicken preparation. It very well goes
with Naan Roti or Paratha.
Ingredients:
Thinly sliced chicken pieces:
200 grams
Finely chopped onion: 1 small
Finely chopped tomato: 1 small
Ginger garlic paste: 1 tsp.
Yogurt: 1 1/2 tbsp.
Cashew nut paste: 1 tbsp.
Turmeric powder: A pinch
Kashmiri red chili powder: 1/3
tsp.
Sahi garam masala powder. 1/4
tsp.
Kasuri methi/ dried fenugreek leave:
1/2 tsp.
Salt & Sugar
½ tsp cumin seed
Butter
Fresh coriander leaves
Method:
1.Heat some
oil in a pan.
2.Temper
with cumin seeds. Then add thinly sliced onion pieces. Fry them light brown.
3.Add
ginger garlic paste or grated ginger garlic. Saute those for 1 min.
4.Then add
chopped tomato pieces, turmeric powder, Kashmiri red chili powder and salt. If
you feel the masala becomes dry then add some splash of water.
5.Braise
the masala until leaves the oil.
6.Then add
boiled shredded chicken or thinly sliced raw chicken.
7.Add salt
and sugar mix those properly and saute those for 3mins at medium to medium high
flame.
8.Then
lower the heat and add yogurt and sahi garam masala. Mix those. Cover and cook
it at low flame for 7 minutes.
9.After 7
minutes add kasuri methi/ dried fenugreek leaves powder, fresh coriander
leaves, and dollop of butter. Give it last mix and Serve it with Naan Roti or
Paratha. Enjoy J
Chikar Chole/ Chole Masala / Indian Chickpea Curry
July 24, 2017
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Chikar
Chole/ Chole Masala
Chikar Chole/Chole Masala/ Chana
Masala is a popular dish from Indian subcontinent. It is prepared with Chana/
Garbanzo Beans/ Chickpeas in ginger, garlic, tomato, onion gravy with some
particular spices. It is very famous in Lahore & Punjab region in India. It
is different than regular Chole Masala. Chikar Chole perfectly balance sweet
and sour flavor in it due to use of amchur/ dried mango powder. Sometimes dried
pomegranate seeds are used here.
Chicken Kosha is a Bengali
Specialty chicken semi dry curry or sometimes we turn it into Murgir
Jhol/
Chicken Curry. Here chicken is cooked in ginger, garlic, onion, and tomato
gravy with some Indian spices. This is an every Sunday recipe in every
household in Calcutta. There is much variety in cooking process of Chicken
Kosha. This is my version of Chicken Kosha Recipe.
“Kosha” means Braise. How perfectly you braise the masala and chicken. You
become the master chef of cooking Chicken Kosha. Less
water used in Chicken Kosha but sometimes we turn it into
Chicken Curry with increase the quantity of adding the water in it. For details
recipe please visit my YouTube channel J
Ingredients:
600 grams Chicken with bones
2 tbsp. ginger and garlic paste
3 tbsp. curd
1 big tomato paste
1 onion finely sliced
1 ½ tsp. turmeric powder
1 ½ tsp. chili powder
(Kashmiri/mild)
1 tsp. roasted cumin powder
1 tsp roasted coriander powder
1/3 tsp garam
masala
powder
2 bay leaves
1 tsp cumin seeds/ whole garam
masala
3 dry red chilies
½ tsp fenugreek seeds/methi
½ lime/ lemon
Salt
1 tsp. sugar
Mustard oil
Ghee/ clarified butter
Methods
1.Clean and
wash the chicken.
2.Marinate
the chicken with lime juice, salt, sugar, ginger garlic paste, yogurt, 1 tsp
turmeric powder, 1 tsp red chili powder. Mix it thoroughly. Cover and marinate
for 30 minutes.
3.Microwave
potato pieces for 2 minutes or lightly fry potato pieces.
4.Take a
pan and heat the mustard oil smoky. Then add tempering- bay leaves, cumin
seeds, dry red chilies, and fenugreek / methi seeds.
Saute it until it gives nice aroma.
5.Then add
thinly sliced onion. Fry it until caramelised.
6.Then add
ginger garlic paste. Give them a quick stir, and then add all the remaining
spices- turmeric powder, red chili powder, roasted coriander powder, roasted
cumin powder.
7.Mix
everything together. Sprinkle some water or else spices can be burned.
8.After 30
seconds, add tomato paste and incorporate everything. Braise the masala well it
can take 3-4 minutes in medium flame.
9.Cover and
cook it until the oil leaves the side of the masala. Check in between.
10.Then add the well marinated chicken. Coat the
chicken with masala. And braise “Koshano” the
chicken with spices very well for 6-7 minutes in medium to medium high flame.
11.Then add
the potato and coat the masala over potato pieces.
12.Add required water to it, you adjust the water
level but in chicken kosha there is less water used.
13.But I have added 1 and ½ cup of water to making “Murgir
Jhol”.
14.Cover and cook for 20 minutes.
15.After 20 minutes check the chicken is cooked or
not. Then turn of the stove.
16.Sprinkle garam masala powder
and dollop of ghee/ clarified butter.
17.Serve it with some plain rice, roti or paratha.
Enjoy
Kacha
Aam Dal/Tok Dal/Mango Dal (Lentil Soup) Recipe
Mangoes (Aam) are
abundant in summer. Aam Dal is known recipe in Bengali
households during summer months. During summer we always crave for sour things.
Because summer is really hot in India. Aam dal is
prepared typically prepared with Masoor (red
lentil), Moong (split mung bean lentil), Matar (split pea’s
lentil). It is very testy and simple sweet and sour dal to beat the heat of summer
months.
Ingredients:
2 cups masoor
dal/red
lentil
1 raw mango (cut into long
strips)
1 tsp. ginger paste
1 tsp. turmeric powder
1 tsp. red chili powder
1 tsp. Panch
Foron/
Bengali Five spices
2 dry red chilies
2 tsp. sugar
Salt to taste
Method:
1.Wash the
dal thoroughly. Then soak it for 30 minutes. Strain all water from it.
2.Then pressure
cook the dal with double amount of water (here I used 4 cups of water), salt
and 1 dry red chili till 1 whistle.
3.If you do
not using pressure cooker then boil it for 25minutes.
4.After 1
whistle depressurize it immediately and mix the dal thoroughly.
5.Take a
pan/ the same cooker, heat some mustard oil, and add Panch
Foron
/ Bengali five spices, dry red chili. Saute it for few seconds.
6.Then add
ginger paste, turmeric and chili powder. Give them a quick mix.
7.Then add mango
pieces, salt and sugar mix everything together.
8.Add
boiled dal to it and incorporate everything. If you need you can add water,
depends on your taste.
9.Cover and
boil it for 10 minutes until mango pieces becomes soft.
10.Serve it with some boiled rice and ghee. EnjoyJ.
Phulkopir dalna is one of the famous vegetarian or
niramish (without
onion & garlic dish) from Bengal which is exactly different form of
non-Bengali Aloo Gobhi . If you are a
bong like me then you can relate to this. During the Durga
Puja
(main festival in West Bengal) this is the most wanted and iconic dish in every
household of Bengal at Asthami as after Puspanjali
(offering flowers to Maa Durga) as breakfast with some Phulko
Luchi.
I remember since my childhood I used to eagerly wait for the time when the Puspanjali get over
then I can eat Phulkopir dalna with some PhulkoLuchi (Deep
fried bread). At least for me, I always crave for Phulkopir
Dalna/
torkari
especially at Durga Puja. In this time cauliflower just began to
coming the market after that cauliflower just grab the whole vegetable market. Then it became the dinner side dish of every household
in Bengal almost every day.
Ingredients:
1 medium size Phulkopi/ Cauliflower (cut into
medium sized pieces)
3-4 medium sized Potato (diced in medium sized pieces)
1 tbsp. Ginger and green chili paste (I did not have that)
2 medium size tomatoes (roughly chopped)
1 tsp. roasted cumin powder
1 tsp. coriander powder
1 tsp. turmeric powder
1 tsp. Kashmiri red chili powder (mild chili powder)
¼ tsp. garam masala powder
Salt and sugar to taste
1 tbsp. Ghee / clarified butter
For tempering- ½ tsp. cumin seed
1 bay leave
1 dry red chili
Pinch of hing
Method:
First rub the cauliflower with some turmeric powder and fry in
white oil until it gives some light brown spot.
Rub the diced potatoes with some turmeric powder and lightly
fry it.
In the same pan add some oil; add tempering follows cumin
seed, dry red chili, bay leave and asafoetida. Fry for few seconds. Then ginger
green chili paste.
Then add the roughly chopped tomatoes. Add the remaining
turmeric powder, red chili powder, roasted cumin and coriander powder.
Braise the masala until oil leaves the side of the pan.
Then add the Fried cauliflower and potatoes to it mix it
properly for sometimes until all the potatoes and cauliflower coated with the
gravy.
Then add enough water to it. Add salt and sugar. Give it a
mix. Cover and cook until vegetables are cooked.
Then turn of the heat. Sprinkle garam masala powder and dollop
of ghee and cover it for 5 minutes.
Chicken Cafreal is a very famous
spicy- tempting Goan dish which was brought by Portuguese into Goan culture
during the time Portuguese colonization in India. But it believed that it was
originated in African continent with another name Piri Piri Chicken but Portuguese
made some change in the ingredients of it and that’s how Chicken Cafreal was
originated. Here the marination of Chicken Cafreal is the main thing. Once you
marinate the chicken with loads of fresh coriander, lime juice/vinegar and
along with some spices. You are done
with it. Here chicken Cafreal green paste is the main thing you need do. You
can make other vegetarian options or fish, egg with this Chicken Cafreal paste.
Ingredients:
250 grams chicken (2 leg pieces)
1 tbsp. ginger garlic paste
1 tbsp. onion chopped
4 cloves
1 tsp. cumin seed/ jeera
1 inch cinnamon stick
1 bay leave
½ tsp. whole black peppercorns
3-4 green chilies
1 handful fresh coriander leaves
½ lemon/lime juice or vinegar
Salt and sugar to test
Method:
1. Cut some diagonal slit over
chicken leg pieces.
2. Dry roast cloves, cumin seeds, cinnamon
stick, bay leaves, black peppercorns and green chilies together on a pan for 2
minutes and take it out in a grinder jar.
3. Add ginger garlic paste, chopped onion,
coriander leaves and lime juice in the same grinder jar. Blend them together into
a fine smooth green paste. You can add little amount of water if required.
4. Marinate the chicken with salt,
sugar and the chicken cafreal paste. Let it rest for at least 2 hours.
5. After 2 hours, heat a pan and add
white oil. Add the chicken pieces and fry them for 8-9 minutes.
6. Then add the excess marination and
some water. Mix everything properly and cook it for 10-12 minutes. Check it occasionally.
If water is required then only add water. Cover and cook until everything is
cooked.
7.Serve immediately with some
butter and potato wedges. EnjoyJ
This is one the age old recipe from
Mongol Era before Mughal’s. As the name suggests that it was originated since
Mongolian warrior Ghengis Khan invades in 13th century.
It is mild but rich gravy where
roasted chicken cooked in ginger, garlic, tomato paste, milk and cream. There
is no use of water. It is one of the most famous recipe in Delhi and northern
India.
Ingredients:
550 grams of chicken
1 ½ tbsp. ginger & garlic
paste
1 big onion slices
1 big tomato paste
3 tbsp. cashew nut
150 grams yogurt
½ cup cream
1 cup full fat milk
1 tbsp. Kashmiri red chili powder
(mild chili powder)
1 tbsp. kashturi methi/ dried
fenugreek leave
1 tbsp. coriander powder/ dhania
powder
1 tsp. sahi garam masala powder
Oil/ ghee
Salt & sugar to taste
Method:
·First marinate the chicken with salt, sugar, half
of ginger garlic paste, half of Kashmiri red chili powder, yogurt, half of
lemon juice. Mix everything properly and marinate it for 2 hours.
·Now heat a pan and add the marinated chicken into
it without any oil. Roast the chicken until all of the liquid has been
evaporated. Then take it out and keep aside.
·In the same pan add oil/ghee. Fry cashew nuts and
onion slices until it has some brown spots. Then take it out and blend them
into a smooth paste.
·Now again add some oil/ghee. Add the remaining
ginger garlic paste. Saute it for few seconds. Then gradually add tomato paste,
milk, kashmiri red chili powder, brown cashew and onion paste and keep mixing
it.
·After 4 minutes add salt, chaat masala, coriander
powder, half of sahi garam masala powder and fresh cream. Mix everything thoroughly
and cook it until oil floats on the top.
·Then add roasted chicken, green chilies, remaining
sahi garam masala powder, kashturi methi and mix everything and cook it until
everything is cooked.
·Serve immediately with some Naan, Rumali Roti or
Paratha. EnjoyJ
·Please watch and subscribe to my you tube Channel,
Thank you
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