Bengali Jhinge-Aloo Posto

About this Recipe...

Jhinge Aloo Posto is a popular bengali vegetarian side dish. Jhinge means ridge gourd and Aloo means potato, cooked in mustard oil with poppy seed paste. I am a big fan of this simple delicacy and whenever I get fresh ridge gourd, will make this curry. It is a very simple recipe and get cooked in very less time. A perfect side dish which goes very well with hot steamed rice.

Ingredients

• 1/2 tsp Nigella seeds or kalaunji
• 1 Tbsp Mustard oil or any vegetable oil
• Ridge gourd cut into small cubes
• Potato cut into small cubes
• 1/2 tsp Turmeric powder
• 2 Tbsp Poppy seeds
• 2 Tbsp Coconut powder
• 1 tsp Green chilli paste
• 2-3 Slitted green chili
• Salt as per taste

Directions

1. First of all soak the poppy seeds in water for 30 minutes and then make a paste with coconut powder or with fresh coconut and keep aside.
2. Now heat up oil in a pan, when oil gets hot then add nigella seeds and let it splutter in oil. Now add your potato cubes and fry it for sometime till it is half cooked.
3. Now add turmeric powder and mix it well and then add ridge gourd followed by salt and cook it for sometime.
4. When your potato is fully cooked and ridge gourd is half way done, then add the poppy seed paste, green chili paste and Slitted green chilies and mix everything well and cook it till everything gets well cooked. (If required then add some water to the gravy, this is a kind of dry dish with a little bit gravy.)
5. Now your curry is ready to serve with hot steamed rice.

Bengali Cholar Daal

About this Recipe...

Cholar Dal is a traditional bengali lentil dish made from Bengal gram lentil. In this recipe first the dal is boiled in pressure cooker and then it is cooked with whole garam masala, chopped coconut, ginger paste, salt, sugar, raisins and ghee. The raisins and sugar adds little sweetness to this dish. It is a must item for any special occasion, wedding feast or puja. This dish doesn't have onion or garlic added to it.
This dal is best served with luchi, kachori or even plain basmati rice. Make this lip smacking dal at home and enjoy it with your loved ones.

Ingredients

• 1 Cup Bengal gram lentil
• Oil
• Whole garam masala
• 1 Bay leaf
• 1 Dried red chili
• 1 tsp Cumin seeds
• 1/4 tsp Asafoetida
• 1/2 tsp Turmeric powder
• 1 tsp Ginger paste
• 1 tsp Green chilli paste
• Freshly grated coconut or coconut cut into small pieces
• 8-10 Raisins
• Salt as per taste
• Sugar as per taste
• 3 Pieces Slitted green chili
• 1/2 tsp Coriander powder
• 1 tsp Clarified butter

Directions

1. Boil the daal till it is tender but not mushy.
2. For tempering take some oil in a pan and add whole garam masala (here I am using 2-3 cloves, one small cinnamon stick, one cardamom, 4-5 black pepper corn), bay leaf, dried red chili, cumin seeds and asafoetida and fry everything for 30 seconds.
3. Now add ginger and green chili paste and fry for sometime and then add turmeric powder and coriander powder and mix everything well.
4. Now add raisins and coconut followed by the boil daal and add salt and sugar as per your taste and green chilies. (this daal is a bit sweeter kind of dish so add salt and sugar accordingly)
5. Now bring it to a boil and the consistency of the daal will be in thicker side. When it came to a boil add clarified butter and your daal is ready to serve.
   You can enjoy this daal with puri, roti, pulao or even white rice, it tastes great.

Fish Biryani

About this Recipe...

I love to eat fish and Fish Biryani is one of my favorite Biryani preparation. It doesn't require much preparation beforehand and doesn't take much time to cook. Biryani is a rice based dish which is flavored with spices, herbs, yogurt  and cooked with meat, seafood or simply veggies. There are so many different variations of cooking biryani. In different regions, the cooking process differs from one to another.
This recipe is one of the simplest method of cooking fish biryani. Here I have used salmon fish fillets to cook this biryani, you can use any fish of your choice. So here is my simple and delicious fish biryani recipe which has unique taste. I hope you will love this recipe as much as I did.

Ingredients

For Marination

• Fish fillets cut into small pieces
• 1 tsp Turmeric powder
• 1 tsp Black pepper powder
• 1 tsp Red chilli powder
• 2 tsp Lemon juice
• Salt as per taste
• Oil for frying the fish

Making Rice for Biriyani

• Basmati rice soaked in water for 1 hour
• 1 Tbsp Oil
• Salt as per taste
• 1 tsp Shah jeera or black cumin
• 2-3 Bay leaf
• 2 Pieces Cinnamon stick
• 3 Pieces Cardamom
• 5-6 Black pepper corn
• 4-5 Cloves

For layering the biriyani

• 1 Tbsp Ginger paste
• 1 Tbsp Garlic paste
• 1 tsp Green chilli paste
• 4-5 Slitted green chili
• 2 Tbsp Yogurt
• Salt as per taste
• 3 Tbsp Oil
• 1 Tbsp Biriyani masala
• 1 tsp Turmeric powder
• 2 tsp Red chilli powder
• 2 tsp Cumin powder
• 2 tsp Coriander powder
• 1 tsp Black pepper powder
• One medium size onion freied
• 1 handful Chopped mint and coriander leaves
• Saffron soaked in warm milk
• 1 Tbsp Clarified butter
• 1 tsp Garam masala powder
• 2 Tbsp Lemon juice

Directions

1. First of all marinate the fish pieces with all the spices, salt and lemon juice and keep in refrigerator for 30 minutes.
2. After 30 minutes take oil n a pan, when oil becomes hot lightly fry the fish pieces and keep aside.
3. While frying the fish take another vessel, boil water on that, add salt, oil and all the whole garam spices and cook the soaked basmati rice till it is 80% cooked.
4. Now on the same pan where you fried fish pieces, take some more oil and add ginger-garlic-green chili paste and sauté it for 30 seconds.
5. Now add yogurt and all the other spices including salt and biriyani masala and fry it, if required then add some water.
6. Now add half of the fried onions and chopped mint-coriander leaves, add the lemon juice and mix everything with the spices.
7. Now take 2 tbsp of that cooked spices from the pan and mixed it with the fish pieces. Now add your 80% cooked rice and layer it in the pan over the spices. On top of the rice add the fish pieces which is coated with the cooked spices.
8. Now add the remaining fried onions, saffron soaked milk and clarified butter on top and cover the lid for 10 minutes in medium flame and next 10 minutes in slow flame and the last 5 minute in sim. So total after 25 minutes switch off the flame and give a rest of another 10-15 minutes before opening the lid of the pan.
   Open the lid when you are ready to serve, and serve it hot with your favorite raita.
   
   Notes:
   1. You can use any fish fillets of your choice, here I have used salmon.
   2. You need to cook the biriyani in dam so use a lid which is close tightly so that the steam can't come outside or you can close the lid of the pan with aata dough.

Guacamole

About this Recipe...

Guacamole is a Mexican dip which is made from ripe avocados. The traditional Mexican avocado dip, now an international favorite for its yummy and rich taste. Guacamole recipe is so easy to make, just put together few ingredients and your favorite dip is ready to eat.
Avocados are very nutritional and high in vitamin C and E and guacamole is a very healthy way to include this fruit in your diet. You can have it with tortilla chips or as your sandwich spread and enjoy it.

Ingredients

• 1 Ripe Avocado
• 1 Tbsp Lime juice
• Salt to taste
• 1/2 tsp Black pepper powder
• 2 Green chilies finely chopped
• 1/2 Onion finely chopped
• Minced garlic
• 1/2 Tomato finely chopped
• 1 Tbsp Finely chopped cilantro

Directions

1. Cut the avocado in half, remove the stone and scoop out the flesh from their shells.
2. Keep the flesh in a bowl and with the help of a fork mash the flesh of avocados.
3. Now add the lime juice, salt, pepper powder, chopped onion, minced garlic, chopped tomato, green chilies and cilantro leaves.
4. Mix everything well and your Guacamole is ready to serve.
5. Notes: adding lime juice in Guacamole, helps to retain its green color.
   If you want to serve Guacamole later, then don't add tomato. Add it before serving.

Bengali Style Chicken Curry

About this Recipe...

Bengali style Chicken Curry is a very common dish in all bengali household for their Sunday lunch or dinner menu. Spicy chicken curry cooked with potato, aromatic spices and mustard oil. Here potato and mustard oil plays a unique role which differentiate this bengali style curry from other chicken preparation.

There are basically two very common types of chicken preparation in all bengali household, one is this curry which contains a runny gravy where big pieces of potato and chicken immersed. The other one is 'Kosha Mangsho' or bhuna chicken where the chicken is sautéd and fried with onion and spices and cooked without water or gravy. I love both the preparation and very often make them at my kitchen.

Everyone is making this curry different way and this particular recipe is from my mother's kitchen. She used to make this curry in this way. This is the first chicken curry recipe which I am going to add in my blog, so why not include something from bengali cuisine.

Ingredients

For Marination

• Whole Chicken cut into medium size pieces
• 1/4 Cup Onion paste
• 2 Tbsp Ginger paste
• 2 Tbsp Garlic paste
• 1 Tbsp Green chilli paste
• 1 tsp Cumin powder
• 1 Tbsp Coriander powder
• 1 Tbsp Red chilli powder
• 1 tsp Black pepper powder
• Salt to taste
• 2 Tbsp Mustard oil

For the Curry

• 4 Tbsp Mustard oil
• 1/2 tsp Sugar
• 1 Piece Bay leaf
• 2 Pieces Cinnamon stick
• 3 Pieces green cardamom
• 4 cloves
• 4-5 black pepper corn
• 1 medium size Chopped Onion
• 1/2 tsp Turmeric powder
• 1/2 Cup Tomato puree
• 1 potato cut into big cubes
• Water as required for making the gravy
• 1 tsp Garam masala powder

Directions

1. First of all marinate the chicken with all the ingredients mentioned above and keep it in refrigerator for one hour.
2. After one hour heat up oil in a pan and lightly fry the potato cubes and keep it aside.
3. Now on the same pan, heat some more mustard oil if required. Add bay leaf, cardamom, cloves, cinnamon stick and pepper corn.
4. When you will get a nice aroma from the spices then add one tsp sugar in the oil. It gives a nice color to the dish.
5. Now add chopped onions followed by turmeric powder and sauté it till it gets translucent.
6. Now add the marinated chicken to it and sauté it very well in low flame. Cover the lid of the pan.
7. Check the chicken in between and stir it. The chicken should cook in its own juices.
8. This process of sautéing and cooking the chicken will take half an hour. But keep an eye to the chicken otherwise it can burn.
9. When the chicken will cook nicely, add tomato purée to it and mix well.
10. Cook the tomato purée till the raw smell goes away.
11. Now add water for the gravy and let it come to a boil.
12. When the gravy starts boiling add fried potato cubes to it and cook it for another 8-10 minutes in low flame.
13. When the potatoes are well cooked and the oil starts floating on top, sprinkle some garam masala powder to it and switch off the flame.
14. Your delicious bengali style chicken curry is ready to serve. Enjoy it with any kind of bread, pulao or simple steamed rice. It tastes great.

Chicken and Mushroom Risotto

About this Recipe...

Risotto is a creamy, rich Italian rice dish which is made from arborio rice, vegetable or meat stock and white wine. For the toppings, you can use vegetables, mushroom, seafood and any kind of meat. This is my husband's favorite item whenever we visited any Italian restaurant. So I decided to make this Italian delicacy at home. I tried this recipe with different variations, every time I make it, I used different toppings and he loves it. So today I thought to pen-down this Chicken-Mushroom recipe for my blog.

Wine gives a very distinct and authentic flavor to this dish, as traditionally white wine is a must ingredient of this recipe. But this time I don't have wine in my pantry so made this risotto without wine. But it turns equally good. It has all the flavor of chicken, chicken stock, mushroom and veggies which takes this dish to an another level of tastes. So do try it at home, if you want to add wine then go ahead. If you are serving it to your kids then don't add wine and follow the exact recipe.

Ingredients

• 1 Cup Arborio rice
• 1/2 Cup Chicken thighs cut into small cubes
• Salt to taste
• Black pepper powder to taste
• 1 tsp Red chilli powder
• Olive oil
• 1 tsp Dried oregano
• 1 tsp Dry thyme
• 2 cloves of Garlic finely chopped
• 1/2 Cup Onion finely chopped
• 1/2 Cup Chopped celery
• 1/4 Cup Red bell pepper chopped
• 1 Cup Mushroom sliced
• 1/4 Cup Porcini mushroom
• 2 Cups Chicken stock
• 1/2 Cup Frozen green peas
• 2 Tbsp Salted butter
• 2 Tbsp Parmesan cheese

Directions

1. Rinse and wash the arborio rice and drain the water.
2. Now in a pot boil some water, when the water will moderately hot, remove the pot from the flame and add porcini mushroom to it.
3. Dissolve the mushroom in the water for 10 minutes and then take it out from the water.
4. Chop it roughly and keep it aside.
5. Keep that mushroom stock, we will use it for making the risotto.
6. Now in a pan, heat olive oil and add chicken pieces. Fry it until it gets light brown color.
7. Season it with salt and pepper and take it out from the pan.
8. On the same pan, heat some more oil and add sliced mushroom to it. Sauté it till it gets cooked nicely.
9. Now add the porcini mushroom to it and Season the mushrooms with salt and pepper. Mix it well and stir it.
10. Take it out from pan and keep aside.
11. Meanwhile in an another pan, add 2 cups of chicken stock and boil it.
12. Now in a pan, heat 2 tbsp of olive oil and add chopped garlic to it and sauté it for a minute.
13. Now add chopped onion, celery and bell pepper, sauté it till it gets translucent.
14. Now add all the dry herbs, salt, pepper and red chili powder to taste.
15. Mix everything nicely and add arborio rice to it.
16. Sauté the rice for couple of minutes and then add the mushroom stock to it.
17. Stir it frequently until the stock has been absorbed into the rice.
18. Now add half cup of heated chicken stock to it and stir frequently until absorbed. The rice and stock should bubble gently.
19. Continue to cook the rice by adding half cup chicken stock at a time and allowing the rice to absorb it before adding the next half cup stock.
20. Cook the rice in this way until the rice gets tender. This process will take 18-20 minutes.
21. While adding the last batch of stock, also add the chicken, mushroom, green peas, butter and Parmesan cheese to it.
22. Stir it gently and switch off the flame and cover the lid for 10 minutes before serving the risotto.
23. After 10 minutes open the lid, you will see that the stock has been absorbed and the thick creamy risotto is ready to serve.
24. Serve it hot with a glass of wine.

Baigan Bharta

About this Recipe...

Baigan Bharta or smashed eggplant curry is a popular eggplant dish where eggplant is roasted, mashed and cooked with onion, tomato and other spices. There are lots of variation to cook this delicacy. Here I have roasted my eggplant in microwave but you can use stove top or oven to roast your eggplant. But believe me this quick version of roasting the eggplant in microwave is also equally tasty and flavorful.

This dish is basically a winter treat in most of the household. In my home, my mother used to made it during winter for dinner. She used to roast the eggplant in stovetop and then cook it. I followed my mother's recipe here and instead of roasting in stovetop I microwaved it. Make it in this way and enjoy it with your whole family, everyone definitely will love this classic recipe.

Ingredients

• 2 Small size eggplant or 1 medium eggplant
• 2 Tbsp Oil
• 1/2 Cup Chopped Onion
• 2-3 cloves of Garlic finely chopped
• 1 Small tomato chopped
• 3 Green chili finely chopped
• 1/2 tsp Cumin seeds
• 1/4 tsp Turmeric powder
• 1/2 tsp Cumin powder
• 1 tsp Coriander powder
• 1/2 tsp Red chilli powder
• Salt as per taste
• Finely chopped cilantro for garnishing
• 1/2 tsp Garam masala powder

Directions

1. Wash the eggplant and microwave it for 6-7 minutes or until it's done.
   
2. Now let it cool down and then peel off the skins of the eggplants. Now chopped it finely or mashed it and keep it aside.
   
3. Now heat up some oil and add cumin seeds for tempering, when cumin seeds starts spluttering, add chopped onion and turmeric powder and fry it till it gets translucent.
4. Now add the chopped garlic, sauté it for a while. When you will get the nice aroma of garlic then add all the dry spices and mix it well.
   
5. Now add the chopped tomato and green chilies and mix it well with the spices and cook it. When tomato will become soft then add the mashed eggplant and salt and mix it well so everything will nicely incorporated with each other.
   
6. Cook the eggplant nicely, when everything gets cooked then add garam masala powder and cilantro leaves, give it a final stir and your baigan bharta curry is ready to enjoy.
7. Notes:
   Instead of microwaving the eggplant you can roast it in stove top or oven.

Dill leaves Daal

About this Recipe...

Dal with Dill leaves or I should call it Dill Dal, is a nutritious dal recipe where a handful of dill leaves brings a very nice flavour to your regular dal. Dill leaves also known as soya leaves are easily available in the market. You can make lots of recipes with this dill leaves but today I am making a very simple dal recipe where Moong and masoor dal is cooked with dill leaves and minimal spices. At the end I have added some clarified butter to give it a rich taste. It is a everyday lunch or dinner recipe and you can serve it with rice or roti.

Ingredients

• 1/4 Cup Masoor daal
• 1/8 Cup Moong daal
• 2 Tbsp Oil
• 1/2 tsp Cumin seeds
• 1/2 Cup onion finely chopped
• 1 tsp Turmeric powder
• 2 Tbsp Finely chopped garlic
• 1 tsp Coriander powder
• Salt to taste
• One handful Chopped Dill leaves
• 1 tsp Green chilli paste
• 2-3 Slitted green chili
• 1 tsp Clarified butter

Directions

1. Wash both the lentil and pressure cook it with 2 cups of water till 3 whistles.
2. Switch off the flame and allow the steam to escape before opening the lid of the cooker.
3. Now whisk the Daal and mash it well and keep it aside.
4. Now in a pan heat some oil and add cumin seeds for tempering.
5. When cumin seed starts crackling, add chopped onion and sauté it till it gets translucent.
6. Now add turmeric powder and chopped garlic to it and sauté for few minutes.
7. Next add coriander powder and chopped dill leaves to it and mix well with the spices.
8. Sauté it for 1-2 minutes then add boiled Daal, salt, green chili paste and Slitted green chillies to it.
9. Stir it well and cover the lid of the pan and let the daal come to a boil.
10. When the daal will start boiling, check the seasoning and add clarified butter to it.
11. Give a gentle stir and switch off the flame. Serve the daal hot with rice or roti.