Non Vegeterian Recipes
In Delhi, they follow the Nawabi style, whereas In Lakhnow, Awadhi cuisine has been followed. In Kolkata the biryani is almost cooked in Awadhi style along with Egg and potato. Awadh's last Nawab Wajid Ali Shah was exiled in 1856 to the Kolkata suburb of Metiabruz,he brought his personal chef with him, and evolved the Lakhnow Awadhi style biryani in Kolkata. But the poorer household of Kolkata couldn't afford the meat so potatoes had been added. Now this has became the specialty of Kolkata biryani. Kolkata biryani is much lighter in spices and the rice is being flavored with Kewra, rose water and Mitha Attar. Which makes the biryani even more flavorful than any other states' biryani. Kolkata style mutton biryani is already on blog, today I'm going to share the 'Chicken biryani' recipe with you. Hope you like it.
Lemon Chicken is the name of several dishes found in cuisines around the world which include chicken and lemon. In the Chinese restaurant, they used to serve its version of Lemon Chicken with the chicken pieces coated in batter, then deep fry them, and tossed in the lemon-glaze sauce. This is not an Indian Chinese dish. It tastes like sweet & tangy and flavored with fresh lemon leaves.
Watermelon is my favorite fruit in summer. Chilled watermelon chunks are really refreshing during hot scorching summer. But Watermelon Sorbet is even more delicious. And you may surprise your guests by serving this amazing dessert. This sorbet is also great for Summer Pool Parties. Kids love this sorbet. And this is very healthy too. Everything is natural and pure in this sorbet. In this sorbet you don't need any ice-ream maker to make this. This sorbet needs minimum ingredients and this is a very easy process to make. Here is the Summer Cooler Watermelon Recipe.
Dak bungalows were rest houses where the travelers used to take rest while on a journey, or used as a night stop during a trip. At that time the Care-taker had their own Poultry, Goat at Dak Bungalows for easy milk and meat supplies. This kind of curries are always be the only Dinner/Lunch item. So it is always cooked along with Potat ,Egg and freshly ground spices, as that time Store Bought spices were not being used in cooking.
This recipe has been adopted from Bangladesh. In this recipe raw Ilish/Hilsha pieces are steamed in mustard and coconut paste along with turmeric, green chili, salt and mustard oil. This is an effortless cooking. Only marinate the fish and put into a non-stick pan and cook on low heat for 20-30 minutes. No need to stir or add something in between cooking. And here is the recipe...
Monsoon and deep fried snacks are made for each other. And in this rainy season 'Bengali Mangsher Chop' has no substitution. Mangsher Chop is a famous Bengali snacks item from "Tele Bhaja"(deep fried) shops of Kolkata. As all of us know, that Kolkata is famous for street food like Tele bhaja, Chop, Egg Roll, Cutlet, Chowmein and many more. There are lots of "Tele Bhaja" stalls in all around the Kolkata. One of the famous shop of Tele Bhaja is Kalika Tele Bhaja shop. But they do not use onion or garlic in their Tele Bhaja. Mangsher Chop is a famous Tele Bhaja. It tastes awesome and easy to make too. For this famous snacks you need mutton keema. Boiled keema are added to the spiced mashed potatoes, then dipped into egg batter and coated with bread crumb and then deep fried. So no more introductions, let's go to the recipe...
Kebabs are common in Middle Easter cooking, which I always love. North Indian cuisine uses a lots of the same flavors, so they're familiar to me. I also like much the charred taste from the marinated meat and onions. Kebabs are healthy & quick, so we make them when guests come to visit. We usually serve them with mint chutney, biryani (a rice dish), naan9Indian flat bread) and a green salad.
Bengali Sunday is totally incomplete without 'Kochi Panthar Jhol' & Gorom Bhat. Baby goat meat has less fat, tender and easy to digest. I always love mutton curry, light stew type. In this curry I've added all freshly ground spices with very less oil. This is my Grand Mom(Mother's Mom). She used to cook each and every dish with freshly ground spices. She used to use Mortar & Pestle to ground spices. And this curry should be cooked in a pan only, pressure cook will not bring the exact taste. So lets jump to the recipe and make it as soon as possible. And off course don't forget to send me the pictures with your feedback.
I think Bengalis don't need any introductions for the authentic Bengali recipe 'Chingrir Malaikari'. Even many Non Bengalis are also aware of 'Chingrir Malaikari'. But still I'll give you little informations about this dish for those who does not know about the recipe. Jumbo Prawns are cooked in creamy Coconut gravy, without onion, garlic & tomatoes. This curry is very arometic but mild in taste. This dish should serve with Plain Steamed Rice. This recipe I'm sharing for Bengalis' biggest festival 'Durga Puja'.
These sweets are quite time consuming. And in recent days you can get every authentic Bengali sweets in the nearby Sweet shops. But who stays outside Bengal, what about them. I'm sure they still miss those Authentic Bengali sweets. So I prepare these 'Narkel Er Takti' for them, who badly miss them and want to make at home. This recipe is little easier than the authentic recipe. Here is the recipe of 'Narkel Er Takti/Chapa.
Many More Non-Vegeterian Recipes...