Bengali Recipe,

Bengali Aloor Dom | Alu Dum | Spicy Potato Curry

September 27, 2017 Unknown 0 Comments

Bengali Aloor Dom |  Alu Dum | Spicy Potato Curry
Today's recipe is Bengali Aloo Dom. Bengali loves Aloo or Potatoes.  We love potatoes in most of the curry. Today's recipe is a typical Bengali potato curry recipe called Aloo'r Dom. Aloo'r dom is a spicy potato curry. Traditionally we deep fry potatoes then cook in the gravy but today I just shallow fried those potatoes (you can bake them). Bengali Aloo'r dom is served with different kinds of bread like Luchi, Paratha, Roti etc.

 Ingredients:
Baby Potatoes 1 kg.
Thinly Sliced Onion 2
Finely Chopped Tomatoes 2
Ginger & Garlic Paste 2 tbsp.
reen Chillies 2
Turmeric powder 1 tbsp.
Red chilli powder 1 tsp.
Cumin powder 1 tsp.
Coriander powder 1 tsp.
Garam Masala powder 1/4th tsp.
Cumin Seed 1 tsp.
Bay leaves 2
Dry red chillies 2
Mustard Oil
Salt & Sugar to taste
Method:

  1. Peel potatoes. Add some salt and some turmeric powder. Rub those potatoes with it.
  2. Deep fry or shallow fry those potatoes.
  3. Add some  mustard oil and temper with cumin seed, bay leaves, dry red chilies. Let them splutter a bit.
  4. Then add thinly sliced onion and some salt. Fry them until that get caramelized.
  5. Then add green chilies and ginger garlic paste. Cover and cook for 2 minutes or until the raw smell goes away.
  6. Then add turmeric powder and satutee it for 1 minute.
  7. The add remaining spices- red chilli powder, cumin powder, coriander powder and sugar and mix it. Cover and cook until the oil seperate from the sides.
  8. Then add chopped tomatoes and cook it until the tomatoes melt with the gravy.
  9. Now add fried potatotes and mix with gravy. 
  10. Add some water and cover and cook fo 15-20 minutes until your potatoes are fully cooked.
  11. After cooking and some garam masala powder and turn off thestove.
  12. Serve this aloo'r dom with any type of bread or rice.

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Bengali Recipe,

Chicken Momo Recipe- Tibetan dumplings

September 21, 2017 Unknown 0 Comments

Chicken Momo Recipe- Tibetan dumplings
Chicken momo (Dumplings/dimsum) is a very famous street food in India but Chicken Momo was originated in Tibetan or Nepalese Region. Soon it became very famous all over the India. Today I am showing the easiest and testiest version of chicken momo.
Momo/Momos is very delicious steam bun with filling. You can stuff filling of your choice. Momo originated from Tibetan region. It is very famous in Nepal, Bhutan, Sikim and in Darjeeling. But now days you can see one momo shop in every corner in India. Especially I used to eat a lot momo during my collage days. It is different from other Asian dumplings or dim sum.  I was trying to make momo since my collage days but then it did not come out good. But now I make momos good at taste after doing a lot of experiment I have come with a street momo recipe which exactly taste like Indian street momo. This is a chicken version of momo. You can check my veg momo recipe and the momo chutney recipe as well.

 Ingredients:
For the dough
1 ½ cup maida/all perpous flour
Salt
1 tsp. oil
Water for making dough
For Filling
1 cup chicken paste/mince (prefeably with fat)
2tbsp cup shredded carrots (water should be extracted)
½ cup very finely chopped onions
2-3 tbsp. finely chopped spring onions or cilantro
1 tsp. ginger paste
½ tsp. soy sauce
½ tsp black pepper powder
¼ tsp. red chili powder
Pinch of garam masala powder
3 tbsp. butter
Salt to taste
Method:
1.    Make semi hard dough with flour salt water and oil. Knead the dough for 7-8 minutes or until you achieve the smooth surface dough. Cover and let it rest for 30 minutes.
2.  Grate carrots and sprinkle some salt over it and let it sit for 15 minutes so that veggis can release water.
3.  Then squeeze out all water from carrots.
4.  Take a bowl of chicken mince add carrots, onion, ginger, spring onion, soy sauce, garam masala, black pepper, salt, fat, red chili powder.  Mix it thoroughly and keep aside.
5.  Now take a portion and roll that into a big disk.
6.  Take a cookie cutter cut the disk into round momo wrapper by using cookie cutter.
7.  Take spoonful of filling and place it in a center of one momo wrapper. Seal the edges properly. (See the video)
8.  Oil the steamer bottom so that momo does not stick in the bottom. Place momos in the steamer and leave some gap in between each momo.
9.  Steam it for 18-20 minutes and serve it hot with momo chutney.
               

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Bengali Recipe,

Bengali Style Cholar Dal (lentil soup) Recipe (Chana Da Fry)

September 05, 2017 Unknown 0 Comments

Cholar Dal Bengali Style (Chana Dal Fry)
Cholar dal (Chane ki dal) is a very easy every second day recipe in bengali household. Cholar dal generally very famous with Luchi (Bengali fried bread). Cholar dal is made with split Bengal grams and minimal uses of spices. It is very quick delicious preparation and healthy too. Lets learn this simple yet tasty bengali Cholar dal. Today's version is without onion garlic recipe. Serve this cholar dal with any bread or rice preparation.

Ingredients:
250 grams split bengal grams
1 tbsp ginger paste
3- green chilies
1/2 tsp. turmeric powder
1/2 tsp. red chili powder
1/2 cup coconut
1/4 tsp. garam masala powder
pinch of asafoetida/hing
1 tsp. whole cumin seed/jeera
2 bay leaves
2 dry red chilies
1tbsp. sugar 
salt to taste
ghee/clarified butter
Method:
  1. Soak the the for at least 30 minutes and wash it thoroughly and drain the water.
  2. Then pressure cook the dal with enough water (1cup dal= 2cups water) and salt for 2 whistles.
  3. Then take a pan and heat some oil or ghee. Add bay leaves, dry red chilies and cumin seed.
  4. Fry those for few seconds.
  5. Add ginger paste and saute it. If your using fresh coconut pieces then add now.
  6. Then add green chilies and hing and satue it.
  7. Then add sugar, turmeric and red chili powder and mix it together and fry thoose for 1 minute.
  8. Add dry coconut and raisins and fry it for 30 seconds or so.
  9. So our tarka is ready. Add the tarka to the dal (vice versa). Mix everything and boil it for 4-5 minutes.
  10. Then add garam masala powder and dollop of ghee.
  11. serve it with luchi roti or even rice. Enjoy


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Chicken Recipe,

Murg Musallam (Indian Style whole Chicken)

September 01, 2017 Unknown 0 Comments

Murg Musallam (Indian Style whole Chicken)
Murg Musallam is very special Mughlai or Awadhi dish. Mainly Murg Musallam was favorite preparation of many Sultans (King) during Mughal Empire. Murg Musallam used to prepare in Special dawat (occasion) in their kingdom.  Murg Musallam was a favorite dish of Sultan Muhammad Ibn Tughlaq. Here a whole chicken is slowly cooked in very rich and lavish gravy made of poppy seed nuts and onion etc. The chicken is stuffed with mince chicken and eggs. But Today I am showing easy way to make Murg Musallam.


Ingredients:
Whole chicken 700 grams
1/2 brown onion or 1 cup onion chopped
1 grated tomato
2 inch ginger
6-7 garlic pods
6 cashew nuts
6 almonds
1 tsp. turmeric powder
3/4 th tsp. red chili powder
1 tsp. coriander powder
1 tsp. cumin powder
1 tsp. sahi garam masala powder
1 mace
1/4th nutmeg
3 green cardamoms
3 tbsp curd
1/2 lime juice
1 tsp. sugar
salt to test
oil/ghee 
Method:

  1. Take clean and wash whole chicken and cut some diagonal cuts all over the chicken.
  2. Marinate the chicken with lime juice, curd, red chili powder, turmeric powder, cumin powder, coriander powder, sahi garam masala powder, salt and sugar. 
  3. Rub the chicken from inside and outside very well and let it marinate for at least 2 hours.
  4. Take a pan add some ghee or oil.Temper with mace, nutmeg and cardamoms.
  5.  Add onion and ginger garlic and fry those until it turn light brown in colour.
  6. After 6-7 minutes add soaked chasew and almonds and continue frying for another 4 minutes.
  7. Then transfer everything in a mixer jar and blend it into a smooth paste with the help of water.
  8. Then in the same pan add oil or ghee. Add grated tomato. Cook it for 2-3 minutes.
  9. Add the prepared paste, salt, red chili powder. Mix it. If you need you can add water.
  10. Cook it until the oil leaves from the sides.
  11. Then add the marinated whole chicken. And cover and cook the chicken minimum 40 minutes at low flame.
  12. In every 10 minutes you need to flip the chicken and continue cook it.
  13. When chicken is cooked give it carryover cooking time and serve it with some polau. Enjoy

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