Doi Phulkopi (Cauliflower with Yogurt gravy)

Ingredients

• Cauliflower cut into small florets : 1
• Yogurt: 2 cups
• Onion paste : 4 tbsp
• Ginger paste : 2 tbsp
• Garlic paste : 2 tbsp
• Chat masala : 1 tsp
• Garam masala powder : 2 tsp
• Bay leaf : 1 pcs
• Cardamom : 3 pcs
• Cinnamon : 3 pcs
• Cloves : 2-3 pcs
• Black pepper corns : 5-6
• Turmeric powder : 1 tsp
• Red chili powder : 2 tsp
• White oil : As needed
• salt and sugar : As per taste

Method

1. Chop 1 medium sized cauliflower in big florets. 

2. Take water in a pan. Add salt and let it boil. When it starts boiling, add the cauliflower into it and let it boil for 2 mins.

3. In a big bowl add 2 cups of yogurt, 1 tbsp ginger paste, 1 tbsp garlic Paste, 1 tsp red Chili powder, 1 tsp Chat masala, 1 tsp Garam masal and salt. Mix well. 

4. Now add the cauliflower florets to the above mixture and mix so that it coats each floret very well. Keep aside for about 30 minutes.

5. Temper oil with 1 bay leaf, cardamom, clove, cinnamon and black pepercorn.

6. When the spices sputter add onion paste and fry for 2 mins or till the onion turns a pinkish brown

7. Now add rest of the ginger- garlic paste and fry well.

8. Add 1/2 tsp of red chili powder and turmeric powder and mix well. 

9. Now take  the cauliflower florets from the marinade and add to the above masala. Don't add the marinade at this time and keep it aside.

10. Once the cauliflower takes golden yellow colour,lower the heat and add the marinade.

11. Cook the masala for a few minutes until oil gets separated from the mixture.

12. Add 1 cup of warm water and mix well.

13. Cook till the cauliflower is just done. Add salt and sugar according to your taste. Check the consistency of the gravy.

14. Now sprinkle 1 tsp of Garam Masala on the cauliflower, mix well, cover with a lid and let it sit for 20 mins.  

15. Serve hot with Roti or rice.

Doi Ilish (A signature bengali dish)

Ingredients

• Big piece of Ilish or Hilsa : 4
• Mustard paste : 3 tbsp   ( Grind mustard seeds and green chili together so that mustard paste will not taste  bitter)
• Yogurt : 1/2 cup
• Turmeric powder : 1 tsp
• Slit green chili : 2
• Black cumin seed : a pinch
• Salt : as per taste
• Mustard oil : as needed

Method

1. Wash the fish pieces and marinate them with salt and turmeric powder. Set aside for 15 mins

2. Heat oil in a kadai. Fry the fishes lightly and set aside.

3. Temper the rest of the oil with black cumin seeds.

4. In a bowl add yogurt, mustard paste, turmeric powder and salt and mix well.

5. Add this mixture to the oil and cook for sometime under the low flame until oil gets separated from the mixture.

6. Now add fried fish pieces, slit green chilis and a cup of warm water.Cover and  let it cook for sometime.

7. Check the consistency of the gravy and seasoning.

8. Doi ilish is ready to serve . It goes well with steamed rice.

Phirni

Ingredients

• Milk (full cream) : 1 ltr
• Long grained (basmati) rice : 4 tbsp 
• Sugar : as needeed
• saffron (kesar) strands :  7-8
• Green cardamom powder : 1/2 tsp
• Rose water : 1/2 tsp

   

For  Garnishing

• Chopped almonds (badam) : 7-8
• Chopped pista : 7-8

Method 

1. Soak the saffron strands in  1 tbsp of warm milk and keep aside.

2. Soak the rice in water for about 1 hour. Dry the rice on an absorbent towel and blend in a mixer to a coarse powder.

3. Add ½ cup of cold milk and mix well to make a paste. Keep aside.

4. Boil the rest of the milk and reduce the volume of milk. It will become little thick.

5. Add the rice paste to the milk and gently stir.

6. Cook for about 15 minutes or till rice is completely cooked on a slow flame, while stirring continuously.

7. Add the sugar and cardamom powder and cook till sugar is completely dissolved.

8. Add saffron-milk mixture and rose water and mix well. Switch off the heat. Cover the lid and let it stand for 15 mins.

9. Pour into serving bowl and garnish with almond and pista. Keep it in a refrigerator.

10. Serve chilled.

Shahi Chicken Chap

Ingredients

• Chicken ( cut into large pieces) : 1 KG 
• Curd: 200gm.
• Chopped onion: 5-6 
• Onion paste: 4 tbsp.
• Garlic paste: 2 tbsp.
• Ginger paste: 2 tbsp.
• Nutmeg powder: 1 tsp.
• Kashmiri red chilli powder : 2 tbsp
• Poppy seed paste : 3 tbsp
• Melon seeds (charmagaz) paste : 3 tbsp
• Cashew nut paste : 2 tbsp
• Green chili paste : 1 tsp
• Mace powder : 1 tsp
• Garam masala powder : 1 tbsp
• Green cardamom: 4 
• cloves: 4
• cinnamon sticks: 3
• Black peppercorn : 4-5  
• Bay leaves: 2
• caraway seeds or shahi jeera powder : 1 tbsp
• White oil : as needed
• Ghee: 2-3 tbsp.
• Saffron (soaked in milk) : 1 tsp
• kewra water : 2 tsp
• Salt and sugar : as per taste 

Method

1. Wash and clean the chicken pieces very well. Make 2-3 slits on the chicken using sharp knife.

2. Take a bowl and add onion paste , garlic paste, ginger paste, kashmiri red chili powder, turmeric powder, poppy seed paste, cashew nut paste, melon seed paste, garam masala powder, nutmeg -mace powder, shahi jeera powder, green chili paste, curd, salt and saffron- milk mixture. Mix everything very well to make a smooth paste.

3. Now add this paste into the chicken pieces. 

4. Add kewra water to this mixture. Chicken pieces should be evenly coated with this spice mixture. Your marination is ready. Cover the chicken and keep it in the refrigerator for 2- 3 hrs.

5. Heat ghee and oil in a kadai. Temper it with bay leaves, green cardamom, cinnamon, cloves, black peppercorn until you get nice aroma of these spices.

6. Now add the chicken and fry for 4- 5 mins on medium heat or until the colour changes to brown. then turn around the chicken and fry for another 5 mins.

7. After 5-6 mins add rest of the marinated mixture to the chicken pieces, cover the lid and cook for 30 mins on a medium heat.

8. Then turn to the other side of the chicken. At this stage oil is getting separated from the masala mixture.

9. If your garvy is too thick, then add litle bit of warm water and cover the lid.

10. Add sugar and salt according to your taste. Check the right consistency of your gravy. Let it stand for 15 mins.

11. Shahi chicken chaap is ready and serve hot with biriyani, paratha , nun or pulao.

Prawn Malaikari (Chingri macher malaikari)

Ingredients

• Large prawns : 8
• Onion paste : 3 tbsp
• Garlic paste : 1 tsp
• Ginger paste : 2 tbsp
• Cumin powder : 2 tsp
• Cinnamon : 3 stick
• Cardamom (crushed) : 4
• Cloves : 4
• Bay leaf : 2
• Dry red chili : 2
• Caraway seed (Shah jeera) : 1/2tsp
• Turmeric powder : 2 tsp
• Red chili powder : 1 tsp
• Garam masala powder : 1 tsp
• Thick coconut milk : 2 cups
• Mustard paste : 1 tbsp
• Ghee :  tsp
• White oil : as needed
• Salt : as per taste
• Sugar : as per taste

Method

1. Wash, clean and devein the prawns. Marinate the  prawns with salt and turmeric powder and keep aside for 20-30 mins.

2. Heat oil in a pan .Add the prawns. Cook for 2 min on high heat as they change color to red. Do not overcook the prawns otherwise they will turn hard. Keep them aside.

3. In the same pan add some more oil. As the oil heats up, add bay leaf, whole garam masala (cinnamon, cardamom, cloves), shah jeera/black cumin, dry red chilies. Cook till the spices release nice aroma. .

4. Add the garlic paste and cook for 1 min.

5. As the garlic is done, add the onion paste. Cook on medium heat for 3min. Add the ginger paste and mix well. Saute for 2-3min on medium flame. Then add turmeric powder, red chili powder and cumin powder, mix well. Cook for 2min.

6. Now add the mustard paste and cook well until the spice mix separates and the oil leaves the sides of the pan.

7. Now add the coconut milk  and cook dor sometimes.

8. As the gravy boils, add the fried prawns. Cover and cook on low-medium flame for 4 min. Check seasoning as per your taste. Switch off the heat.

9. Add ghee and garam masala powder, close the lid. Let it stand for 10 min.

10. Delicious prawn malaikari is ready. Serve with steamed hot rice.

Mahi Kalia

Ingredients

• Rohu Fish : 4 piece
• Finely Chopped Onion : 3
• Garlic paste : 2 tbsp 
• Ginger paste : 2 tbsp
• Turmeric Powder : 2 tbsp
• Rice Powder : 4 tb sp
• Red Chilli Powder :2 tbsp
• Black Pepper Powder : 3 tbsp
• Cumin Powder : 2 tbsp
• Gram flour : 2 tbsp
• Fennel seed paste : 2 tbsp
• Salt , sugar : As per taste 
• Lemon juice : 2 tbsp
• Fried Onion or Beresta : 2 tbsp
• Garam masala Powder : 2 tsp
• White oil : as needed
• Ghee : 2 tbsp

Method

1. Marinate the fish with fennel seed paste, gram flour and lemon juice for 15-20 mins.

2. Then wash the fish well with water.

3. Again marinate the fish with ginger paste, black pepper powder, salt, sugar, turmeric powder, cumin paste. Keep them aside for half an hour.

4. In a pan, pour 2 tbsp ghee and add the 2 tbsp chopped onion and fried until crispy and golden brown i.e. Beresta. Keep them aside. Beresta is also available in market you can use it. But I prefer this homemade beresta.

5. Heat oil in a kadai and add chopped onion and rest of ginger paste. Saute for 3- 4 mins until raw smell goes. Now add the marinated fish and cook for sometime with    cover.Turn around the fish mean while. Add red chili powder to it.

6. Then add some warm water and let it be boiled under low flame.

7. In a seperate pan, add oil and put garlic paste, fry  well and add the beresta and rice power. Mix well, made a gravy. 

8. Now transfer the gravy over the fish. Cook for sometime. Check the consistency of the gravy . It will be slight thick.

9. Check the seasoning as per your taste.

10. Add lemon juice and garam masala powder over the Fish. Cover the lid. Let it seat for 30 mins. 

11. Your Mahi Kalia is Ready. Serve hot with Pulao or Plain basmati rice.

Chicken Dhoka

Ingredients

• Small Boneless chicken cubes : 1 kg
• Egg : 2
• Onion finely chopped : 4
• Ginger paste : 2 tb sp
• Garlic paste : 3 tb sp
• Tomato puree : 1 tb sp
• Black pepper powder : as required
• Garama masala powder : 2 tsp
• Red chili powder : 1 tb sp
• Turmeric powder : 1 tsp
• Corn flour : 2 tb sp
• Gram flour : 2 tb sp
• Green cardamom : 3 pcs
• Cinnamon : 2 pcs
• Roasted Cashew nut : 2 tb sp
• Raisin : 1 tbsp
• Nutmeg-Mace powder : 2 tsp
• Rose water : 1 tsp
• White oil : as required

Method

1. Making of a paste : Take the chicken cubes and mix with salt and black pepper powder. Make a fine paste of it using little  water.

2. Take two eggs in a bowl. Add salt, turmeric powder, red chili powder to it and mix well. Now batter is ready.

3. Take chicken paste in a plate and mix with chopped onion, ginger paste (1 tb sp), garlic paste (2 tb sp), black pepper powder, garam masla powder, cornflour and gramflour.

4. Knead the mix with your fingers until it starts turning into a soft dough. 

5. Once kneading is done, spread it evenly on the plate and cut into square shapes. Dhoka is ready.

6. Take the above made dhoka one by one and dip into the batter so that each dhoka is evenly coated. NOw heat oil in a pan and fry them until golden to brown. Keep them aside.

7. Again heat oil in a kadai. Temper the oil with green cardamom and cinnamon. Then add rest of the chopped onion and fry them until brown.

8. Now add ginger paste, garlic paste, tomato puree, turmeric powder, red chili powder and cook under medium heat until the spice mix separates and the oil leaves the sides of the kadai.

9. Add raisins and 1 tsp sugar.

10. Add some warm water and let it boil.

  

11. NOw add the fried dhoka to it. Check the consistency of the gravy. It should be little thick. Add nutmeg- mace powder, black pepper powder and stir nicely.

12. Then add rose water and cover the lid. Switch off the flame. Let it seat for 30 mins.

13. Chicken dhoka is ready. Serve hot with Pulao /jeera rice.

Chicken Tikka

Ingredients

• Boneless Chicken Cubes : 1 kg
• Onion  : 1
• green bellpepeer: 1
• finely chopped fresh coriander leaves : 1 tb sp
• chat masala : 1 tb sp

For marination

• hung curd (should not be sour) : 2 tb sp
• ginger paste : 2 tbsps
• garlic paste : 1 tbsps
• garam masala : 1 tbsps
• red chili powder : 1 tb sp
• lemon juice : 1 tb sp 
• kasoori methi powder : 1 tsp
• orange food clour : a pinch
• vegetable oil for basting

Method

1. Cut chicken in to small cubes, wash nicely and remove all moistures using tissue.

2. Combine all the ingredients for the marinade, mix well and add it to the chicken pieces.

3. Put onion and bellpeppers (cut into small cubes) inside this marination and mix it up and set aside atleast for 2 hrs in the     refrigerator.

4. Thread the chicken and other vegetables onto skewers.

5. Preheat your oven or grill to a medium high temperature (200 C/ 400F/).
 
6. Place the skewers on the grill racks in your oven. Cook the chicken till it is tender. It will take almost 15 mins.
   
7. Pull the chicken tikka out and turn into the other side. Baste the chicken pieces with litte oil and cook until slightly browned and cooked.

8. Garnish the Chicken Tikka with chopped coriander leaves and serve hot sprinkled with chat masala.

Paneer Makhani

Ingredients: 

• paneer (cottage cheese)  200 gms 
• Oil   4 tbsp
• Butter    2 tbsp                                      
• sliced onions  2 tbsp
• garlic paste   2 tsp
• Ginger paste  2 tsp
• Green chillies chopped  2
• cinnamon    2 inch stick
• cloves (laung / lavang)   3
• green cardamoms    4
• bayleaves
• Kashmiri red chilli powder   1-2 tsp
• dried fenugreek leaves (kasuri methi)    2 tsp
• garam masala powder  2 tsp 
• tomato puree     2 cup
• salt    to taste
• cashewnuts paste     2 tsp
• milk    1/2 cup
• sugar  2 tsp
• fresh cream    4 tsp

Method:

1. Cut the paneer into two thick slices.

2.heat 1 tsp oil in a kadai.Swallow fry the paneer until they turn slight brown and then immerse in a bowl of warm water and cover it with a lid.This process will keep the paneer pieces soft. 

3.Heat two tsp oil+ butter in a non-stick pan. Add green cardamoms, cloves, cinnamon and sauté till fragrant.Add sliced onions and fry until it is brown in color.Then add ginger paste, garlic paste adn fry for a minute.Add green chillies and continue to sauté.Add coriander powder,cumin seeds powder,turmeric powder and some salt and fry for a minute.

4. Cook tomato puree in another non-stick pan with salt till it reduces slightly.

5.Add this to the ginger-garlic masala and cook until the masala leaves the oil in the edges.

6. Add cashew nut mixture and mix well,let it cook for a couple of minutes.Add more water to get the right consistency.

7.Add kashmiri red chili powder, garam masala and kasuri methi(slightly roast it on pan and crush it with your hands before adding) and sugar to it and mix well.

8.Now add paneer pieces to the gravy and simmer for 2-3 mins.Turn off the flame and let the gravy cool a bit.

9. Add milk to it and mix well and switch on the flame and stir in fresh cream and give a stir on low heat and boil for 2 mins.

10.Garnish with fresh cream and butter and serve with naan/ roti/ paratha.

Paneer Korma

Ingredients

• Paneer (cottage cheese) : 200 gms
• White oil : 4 tb sp
• Bay leaves : 1 pc
• Green cardamom : 3 pcs
• Cinnamon stick :  2 pcs
• Yogurt : 1 cup
• Poppy seed paste : 4 tb sp
• Cashew nut paste : 2 tb sp
• Potatoes sliced : 2 
• Cumin powder : 1 tb sp
• Ginger paste : 1 tb sp
• Turmeric powder : 1 tsp
• Kashmiri red chili powder : a pinch
• Garam masala powder : 1 tsp

Method

1. Cut the paneer into cubes.

2. Heat oil in a pan. Fry the paneer until they turn slight brown and then immerse in a bowl of warm water and cover it with a    lid.This process will keep the paneer pieces soft. 

3. Fry the sliced potatoes using salt and turmeric powder and set aside.

4. Heat more oil (if needed) in the same  pan and temper with bay leaves, green cardamom and cinnamon. Add ginger paste ,cumin    powder,kashmiri red chili powder ( a pinch) ,turmeric powder and cook under medium heat until thee spice mix separates and the    oil leaves the sides of the pan.

5. Beat the yogurt with little sugar.

6. Add poppy seed paste , beaten yogurt and cashew nut paste to the spices.

7. Add fried potatoes and mix well.

8. Add 1 cup of warm water and cover the pan .

9. When potatoes are done then check the right consistency of gravy and add paneer cubes to the gravy and simmer for 2-3 mins.

10. Add garam masala powder and mix well. Cover it tightly until ready to serve.

Mutton Rezala

Ingredients

• Mutton : 1 kg
• curd : 300 gm
• onion sliced : 3 tb sp
• Onion paste : 1 cup
• Garlic paste : 1 tb sp
• Ginger paste : 1 tb sp
• Cashew nut paste: 3 tbsp
• Poppy seed paste: 3 tbsp
• Bay Leaves: 2
• Cinnamon stick : 3
• Green cardamom: 4-5
• Cloves: 6
• Black peppercorn: 10
• Dry red chilies: 8
• Nutmeg - Mace powder: 1 tsp
• Salt :   as per taste
• Sugar : as per taste
• Rose water: 1 tbsp
• Kewra essence: 7-8 drops
• Saffron: 4-5 strands
• Milk :2 tb sp
• Ghee: 4 tb sp
• Oil : 1 tb sp

Method 

1. clean and wash the mutton.

2. Marinate the mutton pieces with the onion -ginger- garlic paste and curd. Set aside for 3- 4 hrs.

3. Heat oil + ghee in a kadai. Temper the oil with bay leaves, green cardamom, red chilis, cinnamon stick , black peppercorn and     clove. Add 1/2 tsp sugar. 

4. When the spices sizzle, add sliced onion and fry till onion turns brown.

5. Add ginger- garlic paste and fry for 2-3 mins.

6. Now add the mutton to it and saute it till the raw pink colour is gone.

7. Now lower the heat and add cashew paste , poppy seed paste and remaining curd to the mutton and mix evrything nicely. cook for     7- 8 mins. 

8. Place evrything in a pressure cooker. Add some water and cook for 4-5 whistle or until mutton is done.

9. In a small bowl heat 1-2 tsp of milk . Few strands of saffron is added to it.

10. Once meat is done check the sesoning and consistency of the gravy. the gravy should be soupy. Then add the milk- saffron     mixture and 1 tb sp kewra essence, mix well and switch off the heat.Let it seat for 30 mins.

11. Serve it with nan,biriyani or laccha paratha.

Rajasthani red chicken curry

Ingredients

For marination

• lemon juice: 3 tb sp
• ginger paste: 2 tb sp
• chili garlic paste: 1.5 tb sp
• yogurt: 4 tb sp
• kashmiri red chili powder: 2 tb sp

For the gravy

• cooking oil: as needed
• sliced onion : 5 cup
• bay leaves : 2
• green cardamom : 4
• black cardamom. : 2
• cinnamon stick : 2
• cloves : 4
• ginger paste : 4 tb sp
• Garlic paste : 2.5 tb sp
• turmeric powder : 1 tsp
• coriander powder : 2 tb sp
• Kashmiri red chili powder (for less heat and a lot of color) : 4 tb sp
• (u can also use 10- 15 dry red chili for more heat)
• garam masala powder  : 2 tsp
• warm water : as needed
• whisked yogurt :  1.5 cup
• minced garlic :  2-3 tablespoons
• fresh lime : 1 tsp

Method

1.wash the chicken pieces.with a sharp knife, make 2-3 deep slits in the chicken drumsticks.Combine all the ingredients for the marinade and add it to the chicken pieces and set aside.Let it rest for about 4 hours. 

2.If you are using dry whole red chilies instead of red chili powder, soak whole dried chili in warm water for sometime. Then grind to a smooth paste using little water.

3.Heat oil in a large thick bottomed pan. Add the thinly sliced onion and cook slowly until they turn golden to brown.Once the onions are near done and a lighter shade of brown add the bay leaves, cinnamon, cardamoms and the clove to the pan. Saute for about a minute and add the marinated chicken pieces. Save any extra marinade.

4.Increase the heat, Cook the chicken until they turn slightly brown, coating them with the spice mix and onions and browning them on all sides.

5.Combine Garlic paste, coriander powder, turmeric powder ,red chili powder and salt in a cup of water. Add the extra marinade to the chicken if you have any. Add this spice and water mix to the pan and cook at medium heat until there is almost no water and the spice mix separates and the oil leaves the sides of the pan.

6.Add the 6-7 cups of warm water, tightly cover and cook until the chicken is done.Switch off the heat if done and cover.

7.Now add garam masala powder,whisked yogurt,chopped garlic. Cook another 2-3 min and switch off the flame and cover tightly until ready to serve.

8.Add 1 tsp lime juice if you wish before serving and serve with tandoori roti/Naan/ pulao.

Mutton Dakbunglow

Ingredients

• Mutton : 1kg 
• Boiled eggs : 6
• Finely chopped Onion : 6 
• Garlic paste : 2 tbsp
• Ginger paste : 3 tb sp
• Green chili paste : 1 tsp (if u need more heat u can use more)
• Tomato puree :  1 tb sp
• Coriander powder : 1 tbsp
• Whisked yogurt: 200 gms
• Char Magaz paste : 2 tb sp
• Bay leaves : 2
• Green cardamom : 3 pcs
• Cinnamon stick : 2 pcs  
• Kashmiri red chili powder : 5 tsp full
• Nutmeg- Mace powder : 2tsp
• Garam masala powder : 2 tsp
• Ghee : as needed
• mustard oil : 4 tb sp
• Salt : as per taste

Method

1.Wash the Mutton properly.

2. Marinate the mutton with yogurt, salt and green chili paste and set aside for 2- 3 hrs.

3.Boil the eggs and fry it in mustard oil and set aside.

4. Heat ghee in a large thick bottomed pan.Add bay leaves. green cardamom . cinnamon and saute until they turn brown.

5. Add rest amount of mustard oil to the same pan. Heat oil+ ghee mixture. Add ginger -garlic paste and saute it for 2- 3 mins. 

6. Then place chopped onions and  fry them  till it becomes Brownish in Color.

7.Add coriander powder,turmeric powder, kashmiri red chili powder and tomato puree and fry them till raw smell of tomato go away.

8. Now place the mutton in the pan and fry it under low flame and cover them with a lid.

9. When Mutton is half done add char magaz paste and mix it very well.

10. Add salt as per taste.

11. Add 2 cups of warm water to the mutton and cook til the mutton is fully done. (it will take approximately 45 mins)

12. check the right consistency of the gravy . Add the fried eggs.

13. Add garama masala powder, nutmeg -mace powder and mix well. 

14. Mutton dakbunglow is ready. Serve it with naan/ roti/ rice.