This is a very quick and easy Starter Or Snack recipe to make.
This is a very quick and easy Starter Or Snack recipe to make.
Enchor Chicngri is a Green Jack-fruit cooked with Prawn in a spicy gravy, goes well with Steamed Rice Or Roti.
This recipe is a very popular Bengali "Koi Fish" recipe in a rich, thick, spicy only Mustard Oil based recipe, which should be served with Plain Steamed Rice as Lunch. This recipe does not come in a regular lunch menu, but for the guests, this is a very good item for lunch.
Hilsha fish cooked early with spices and then layered with Basmati Rice.
The meat/fish itself is cooked with spices - onion, cardamom, cloves, cinnamon, coriander (cilantro), green chillies, lemon and salt. This is then dipped in an egg mix and then in breadcrumbs, and fried in ghee or vegetable oil.
Today I'm going to share a recipe of Stuffed Tomato. Tomatoes will be stuffed with a spicy boneless fish stuffing and baked with cheese. This is a very unique recipe for a dinner menu. This dish should serve as a stater or Appetizer.
Korma has its roots in the Mughlai cuisine of modern-day India and Pakistan.The flavour of a korma is based on a mixture of spices, including ground coriander and cumin, combined with yoghurt kept below curdling temperature and incorporated slowly and carefully with the meat juices.
Chow mein is a Chinese term for a dish of stir-fried noodles, of which there are many varieties.
In Indian cuisine, a cutlet specifically refers to cooked meat (mutton, beef, fish or chicken) stuffing that is fried with a batter/covering. The meat itself is cooked with spices - onion, cardamom, cloves, cinnamon, coriander (cilantro), green chilies, lemon and salt.
Bengali Kosha Murgir Mangsho is a dry type Chicken Curry with not use of water and should be cooked in Mustard Oil.
Bengali Tarka Dal is prepared with whole Moong dal or Green Gram. In Bengal it is made with egg, chicken, or mutton.
Murgir Jhol is liberally seasoned with turmeric, garlic, onions, and grated ginger. Potatoes are added to the stew as a thickening agent.
<p><strong>Machher Jhol</strong> is liberally seasoned with turmeric, garlic, onions, and grated ginger. Potatoes are added to the stew as a thickening agent. Tomatoes are also added to impart the dish with a reddish color which is preferred by the people of Bengal. </p>
Chicken chaap is a Bengali mughlai dish. Here Big chicken pieces marinated and cooked in spicy and rich poppy seed based gravy.
Kolkata is famous for its street food. And the most famous street food is "Egg Roll".
I named this dish as South Indian style Dry Cicken Curry because of the ingredients. I used Curry Leaves, Mustard Seeds & Grated Coconut, and those ingredients are almost in every South Indian Dishes.
Indian Chinese cuisine is the adaptation of Chinese seasoning and cooking techniques to Indian tastes. The Indian Chinese cuisine is said to have been developed by the small Chinese community that has lived in Kolkata for over a century.
This dish normally prepare on special Bengali occations. Golda Chingri Or Jumbo Prawns are cooked in a Coconut Milk based Gravy, mild and flavorful.
This fish is from Carp family. The Curry should be very thick, rich, spicy & oily type. Goes well with Plain Steamed Rice.
Tandoori Chicken Pizza is a style of single-serving pizza that combines Tandoori Chicken And Italian style pizza.
Chicken Rezala is an authentic Bengali Chicken Curry in white gravy. This dish is only available in Bengal. You can not find only one serving of this dish in outside of Bengal. This dish was invented by the Royal Chef's of Bengal.
Aromatic sweet and sour taste of the gravy is easy to cook but very delicious.
Paturi is the process of cooking fish/egg/prawn in mustard sauce inside a banana or plantain leaf wrap.
Paturi is a very popular Bengali dish. Marinated Fish or vegetables cooked in wrapped inside the leaf.
Crab is a popular dish in Sea side areas such as Bengal, Mumbai, Goa, South Indian. Because crab is easily available in those areas. Crab curry recipe is more less same in those areas.
Fish curry is a mouth-watering spicy gravy style recipe. Fish curry goes best with steamed rice . But in different parts of India fish curry is made in different versions.
Rohu Fish cooked in a mild but tasty creamy gravy. This Curry goes well with any kind of Rice. And can be served in a party menu.
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,
Coffee Flavored Cake is only for the coffee lovers. This cake will go well with tea or coffee or at breakfast of snack time.
This recipe contains Pan Sauted Chicken Breasts, and a moist Creamy spread all over the Buns, with lots of leafy veggies. Smooth texture and very tasty recipe for dinner.
Mackerel is a very tasty sea fish with very strong flavor and very similar to Bengali "Hilsha" fish.
The lentils are flavored with a traditional "Tarka" or "Tampering", which is poured over the dal just before serving.
This goes with Rice only for lunch. Bengalies love fish in mustard gravy and this is a Cilantro based Mustard gravy.
Bengali people love fish. They like fish in any of the dishes. We bongs like fish in any way, such as, in curry, stew, mustard gravy, light curry , in pulao or biryani.
Kolkata has a special and totally different style of biryani. The specialty of Kolkata biryani is Potato and Egg are also served in basic Mutton or Chicken biryani. In addition, Calcutta biryani is much lighter on spices than compared to other biryani's.
Kolkata is very much famous for their street food. There are lots of street food like Egg Roll, Chicken Roll, Chicken Cutlet, Chow Mein, Moghlai Paratha and Bengali Crispy Fish Fry.
Mackerel is a very tasty sea fish with very strong flavor and very similar to Bengali "Hilsha" fish. This fish is very healthy and full of Omega-3 fatty acid.
In West Bengal catfish (known as Magur) is eaten as a favored delicacy during the monsoons. Catfish meat helps in blood purification.
Lemon Chicken is the name of several dishes found in cuisines around the world which include chicken and lemon.
Easy chicken biryani recipe in pot or pressure cooker with video & step are step photos to yield delicious flavorful chicken rice under 30 mins.
This is a very common Cake recipe during this season. The Cream inside the Cake should be Soft Cream Cheese filling.Dazzle family and friends with Libby's® Pumpkin Roll; moist and creamy, with a tantalizing aroma and beautiful presentation.
I stuffed the Bread with Chicken Kebabs, instead of plain grilled or cooked chicken.
This fruit cake is packaged with raisins, dried cranberries, dried apricots, and candied fruit, dark Rum, Nuts are also included as Caramel Or Butterscotch Syrup.
Chicken Tadka is another version of Dhaba Special Tadka Dal recipe. Tadka is a famous item of Roadside Dhabas.
Chicken Tikka Pizza is a style of single-serving pizza that combines Chicken Tikka And Italian style pizza.
<strong>Chili Chicken</strong> is the most common dish of this fusion Indo-Chinese cuisine. This spicy Chinese dish could be found in almost every restaurants in Kolkata. Fried rice is served with this dish. But Hakka noodles also goes well with this dish.
Chicken Fried Rice is one of the most popular Rice dish in Chinese cuisine in India.Homemade fried rice is typically made with leftover ingredients (including vegetables, meat) from other dishes, leading to countless variations.
Lobster is a very popular seafood in Goa, India. When I was in Goa, I had a very nice and light Lobster Curry, which was named as "Lobster in Butter Sauce".
Strawberry cream cake is made with vanilla sponge cake frosted with strawebrry flavored whipped cream.
This is a very different kind of Rui fish recipe with creamy yogurt based gravy. Poppy seeds and cashew are used in this gravy.
it is always cooked along with Potato ,Egg and freshly ground spices, as that time Store Bought spices were not being used in cooking.
This is Chicken dish with nutty flavor but very easy and tasty dish. Dum means steam, and Murgh means Chicken. The chicken will be cooked in airtight container along with lots of spices in slow cooking process. Here is the recipe.
Chicken Chargha is a very famous and popular Chicken dish which is cooked in two different steps, first steaming and then deep frying the steamed Chicken.
In this cutlets, minced chicken/mutton are marinated and cooked, and then shaped into cutlets and the rest is the same.
Dahi Chicken is a very easy authentic North Indian style chicken curry.
Today I'm going to share a recipe of Prawn Which is cooked with Cabbage & Potato.
Seekh Kabab is a finely chopped onion, garlic, ginger, green chili, cilantro & spice powder marinated lamb, beef, chicken Or turkey meat, wrapped around bamboo/metal skewer (Seekh in Hindi) and roasted/grilled usually in tandoor or oven or deep fried in oil.
This devils are made with half hard boiled eggs, wrapped with potato mixture, dipped in batter, coated with bread crumbs and then deep fried.
This fritters are made from the fresh ripe juicy palm fruit. The process of making "Taler Bora" is not very easy. At first we have to take all the pulp of each palm kernels, and then boil the pulp to reduce and thicken the pulp and then have to add all the ingredients and very slowly have to fry the fritters.
This is a very light curry of Hilsha fish, which is cooked with eggplant & potato. Spices are used in a very little amount.
In every Bengali have this "Mutton Curry" on the last day of "Durga Puja", that is called "Bijoya Dashami". Because most of the Bengali do not eat non-veg during the 4 days of "Durga Puja". So we break our vegetarian meal tradition on the last day of the "Durga Puja". This is my mom's recipe, and she only cooked today's "Mutton Curry".
Egg curry is a very famous dish of any state of India. Bengali Egg Curry or Dimer Dalna/Jhol is not very different from the regular Indian egg curry.
Parshe fishes are cooked with eggplant, potato, tomato & thin mustard paste. This fish curry goes best with steamed rice
Today I'm going to share an authentic Bengali Prawn recipe, rather I say Shrimp(smaller prawns are called shrimp) recipe which is onion & garlic free, a comfort food, can be served with Plain Steamed Rice Or Roti/Fulka. This curry is cooked with 'Pumpkin, Pointed Gourd, Potatoes & Shrimps'.
Mughlai style dishes are very rich, creamy, not too spicy types. This types of recipes are truely inspired by the Mughal dynasty. This chicken curry is very easy to make but tastes awesome.
Today I'm going to share you the typical Kerala Style Prawn/Chemmen Biryani which is very easy to make but taste awesome. In this biryani prawn is cooked with curry leaves & coconut paste.
Muri ghonto is a authentic Bengali dish, where the Rohu/Katla fish head is cooked with flavorful rice like Gobindo Bhog Chal.
Chingrir Chop is a famous Bengali snacks item from "Tele Bhaja"(deep fried) shops of Kolkata.
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.
In this curry I've added all freshly ground spices with very less oil. And this curry should be cooked in a pan only, pressure cook will not bring the exact taste.
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.
Narkel Takti is a authentic Bengali sweet, made with Coconut, milk, jaggery etc.
Ilish Macher Paturi is a typical Bengali dish. In this recipe Hilsa/Ilish fish steaks are marinated with ground spices and then wrapped in oily Kumro/Pumpkin or Banana leaf, and then roasted in nonstick pan or may be deep fried.
2016 is the most important year of my life. This year became my life's most eventful year. The 1st surprise I got in the beginning month of this year. I felt a tiny life inside me. Then after 9 months, a cute little baby boy came to my life and took me on the top of the world. Becoming mother is the most precious gift of God.
It's almost 2017, I mean only few days left in 2016 and we're eagerly waiting to welcome 2017. Its winter, not very cold in Hyderabad but still 15 degree is not bad. So I decided to make some Spicy Chicken Pakoda accompanied with hot Masala Chai/Tea to celebrate on the day before New Year eve.
Kurma or Korma is a type of smooth silky gravy with meat/egg/vegetables/paneer. Kurma/Korma belongs to Mughlai cuisine. But the taste slightly varies from state to state. The recipe which I'm going to share today is South Indian type, which is flavoured with curry leaves and coconut. The Kurma/Korma gravy should be slightly sweet in taste and rich in flavour. In any kind of party,
Slow Cooked Mutton Keema Curry or Dum Keema Masala
Learn easy and authentic Bengali Aloo Mangsher Jhol - Masala Chicken Curry With Potato. This curry is prepared in all Bengali's households. Jhol is a term.
The famous Chicken bharta of Honey da Dhaba from Kolkata is the relatively simple dish and unlike other chicken dishes, the mashed egg yolk imparts creaminess to this dish.
Khichuri indeed a very delicious dish, and if it is Bhuni Khichrui, the taste becomes double. Bhuni Khichuri is a dry type khichuri where rice and dal should not be mashed at all & must be loaded with ghee. If shrimp is added into that, the taste will be beyond your expectations.
This is absolute life saviour onepot meal by my Ma. I'm a true lover of any kind of Khichuri( it's Bengali khichuri not khichdi). So she knows my choice of favourite meal. Whenever she has not much time to prepare a good meal, makes this for me.
An easy recipe and step by step instructions for making a beautiful strawberry Orange Marble Cake perfect for any occasion.
<strong>Kosha Mangsho</strong> is very popular Bengali dish. The name '<strong>Kosha<strong>' comes from the word '</strong>Koshano</strong>' which means stirring. So this mutton must be slow cooked and keep stirring way. That is the only secret of the recipe.
Chingrir(Prawn or Shrimp) is one of my most favorite seafood. I love this in any form of cooking. My mom cooks prawn or shrimp in every possible way. She says "It is such a versatile item that can be cooked with minimum ingredients and will receive the maximum taste, if you add chingri in any vegetable it will change the taste and makes it a mouthwatering dish".
Chicken Pulao is a one pot hassle free meal can be served with raita and sliced cucumber. Today is the day before we going for our 1st trip with our Baby boy 'Chomchom'. And before any trip I do least grocery because if vegetables are left might be got rotten. So only few pieces of chicken was in the freezer and some common vegetables like onion, ginger garlic, cucumber were in the kitchen basket.
I'm a true fish lover, always prefer fish over meat. But somehow I don't like the fishhead itself. So either give it to my husband or make with some mishmash type. I mostly love Murighonto but Puishak Or Bandhakopi is also my favourite. Murighonto recipe is already on blog. Today I'm going to share the Bandhakopi version with Ilish Macher Matha.
Hyderabadi cuisine is a combination of Mughlai & spicy taste of food. As Mughal Em-priers extended their dynasty in Andha Pradesh, their culture & food also comes with them. And South Indian food is always rice in spices like Whole red chilis, cinnamon, cardamom, cloves so the combination becomes great when it marges with Mughlai cuisine.
The dish itself very flavourfull and cooked in very easy way. The main thing is the marination. Rest is very easy. Today hubby bought a fresh 750 grams weight chicken, and I thought of making this, as the chicken is very tender and fresh so I need not to add lots of spices to cook it. So made this. I had this chicken in one of my friend's elder sister's wedding once and after that I was planning to make this. But somehow, it was not happened. But few days ago I saw again this chicken curry, and
I never tasted Orange Chicken in India. After marraige when we went to Dallas, USA , there one of my husband's friend reffered us Panda Express, the famous American Chinese chain restaurant of Texas. There we first tasted their famous Orange Chicken, Kung pao chicken, and many more. The combos are very pocket friendly, so we often used to visit the place mainly for dinner.
I'm a fish lover Bengali(I don't like the word Bong, in fact there is no such word in Dictionary). Whenever I find fish in menu, I become happy. And this is so obvious, we Bengalies are true fish lovers. That's why we are called 'Mache Bhate Bangali'. In my kitchen you can find one must item that s fish. And for a true Bengali nothing can be more comforting than 'Bhat ar Pona Macher Jhol'.