Green Chicken Curry

About this Recipe...

This green chicken curry flavored with mint and coriander leaves tastes refreshing and wonderful. I love to use mint in my recipes especially curries and any kind of drinks, it always adds a very fresh flavor to all the recipes. Recently I started growing mint in my small kitchen garden so whenever I like to use it I have the fresh leaves. Along with mint I have used coriander/cilantro leaves also in this curry.

If you have a bunch of coriander and mint leaves and you don't know how to utilize it, then go ahead and make this curry. You will understand the difference in taste and the beautiful aromatic flavor it will add to the curry. At the finishing I added lemon juice and garam masala powder and my entire home is smelling awesome. Everyone loves this special green chicken curry in my home and I hope you will also like it.

Ingredients

For Marinating the Chicken

• 1 lb Whole Chicken cut into medium size pieces
• 1/2 Cup Plain yogurt
• 1 Tbsp Ginger paste
• 1 Tbsp Garlic paste
• Salt to taste
• 1 tsp Turmeric powder

Green paste

• 1/2 Cup Chopped mint leaves
• 1/2 Cup Chopped cilantro/coriander leaves
• 4-5 green chilies chopped

For the Curry

• 4 Tbsp Mustard oil
• 2 One inch long cinnamon stick
• 2 Green cardamom
• 1 Bay leaf
• 2-3 cloves
• 1 Cup Chopped Onion
• 1 tsp Cumin powder
• 1 tsp Coriander powder
• 1/2 tsp Garam masala powder
• 1 Tbsp Lime juice

Directions

1. For marinating the chicken in a mixing bowl, add all the chicken pieces, salt, turmeric powder, yogurt, ginger-garlic paste and mix everything well.
2. Keep it inside the refrigerator for 1-2 hours for marination.
3. To make the green paste in a blender, add the mint leaves, coriander/cilantro leaves and green chilies.
4. Add little water and grind it to a smooth paste and keep it aside.
5. Now to make the curry heat mustard oil or any other oil of your choice in a pan.
6. When oil becomes hot, add cinnamon, cardamom, bay leaf and cloves for tempering.
7. Sauté them for few seconds and then add chopped onions to it and fry it till it gets transparent.
8. Now add the marinated chicken pieces and cook it with onion.
9. Cover the pan and cook it in low flame for around 30 minutes and check it in between.
10. After 30 minutes of cooking, when chicken are half done, add cumin-coriander powder and mix it.
11. Next add the prepared green paste and mix it well with the chicken.
12. Add water for the gravy if required, cover the pan and cook it for another 8-10 minutes.
13. Now check the chicken and the seasoning, if everything is alright, add garam masala powder and lime juice to it, give it a final mix and turn off the flame.
14. Your green refreshing chicken curry is ready to serve, enjoy it with rice or roti.
    

Dahi Murgh

About this Recipe...

Dahi Murgh or chicken cooked in yogurt gravy is a spicy, aromatic and very flavorful chicken dish. This is my way of making this curry, I have used here all the fresh spices along with the yogurt, cashew and poppy seed paste. The combination of all these ingredients gives a very royal taste to this dish and it is completely different from the other chicken recipes. The curry is very hot and spicy and the tangy flavor of yogurt gives a very unique taste to this dish.

I wanted to cook this curry in a different way and to give some different kind of flavor to it, apart from the usual yogurt flavor, so my hubby likes it. After all the planning to makes it like this, we really enjoyed it a lot. I served this curry with plain rice but it will go extremely well with naan, paratha or pulao. So my Sunday special simple lunch was a hit and overall a satisfying meal.

Ingredients

• 1 lb Chicken cut into medium size pieces
• 1 Tbsp Ginger paste
• 1 Tbsp Garlic paste
• 1 Tbsp Green chili paste
• 4 Tbsp Oil
• 4-5 black pepper corn
• 3-4 cloves
• 2 Green cardamom
• 2 One inch long cinnamon stick
• 2/3 Cup Chopped onion
• 1/2 tsp Turmeric powder
• 2 tsp Red chilli powder
• 2 tsp Cumin powder
• 1 tsp Coriander powder
• 1/2 tsp Fennel powder
• 1/2 tsp Black pepper powder
• Salt to taste
• 1/2 Cup Beaten yogurt
• 1/2 Cup Cashew nut and poppy seed paste
• 1/2 tsp Garam masala powder
• 1/2 tsp Dried fenugreek leaves crushed

Directions

1. First of all marinade the chicken with ginger-garlic-green chili paste and keep it in the refrigerator for at least 30 minutes.
2. Now heat oil in a pan and add cinnamon stick, cardamom, pepper corn and cloves for tempering.
3. Sauté them for few seconds till you get the nice aroma from the spices.
4. Now add the chopped onion to it and sauté it till it gets translucent.
5. Next add all the dry spices to it and fry it till the oil starts leaving the sides of the pan.
6. Now add the marinated chicken to the pan and fry them for few minutes.
7. Cover and cook the chicken and check in between so it doesn't stick to the bottom of the pan.
8. When the chicken will almost cooked, add salt and half cup of water for the gravy, mix it well and let it come to a boil.
9. When the gravy will start boiling, add the beaten yogurt to it and mix it well with the gravy.
10. Cook it for 2-3 minutes and then add the cashew and poppy seed paste and mix it gently.
11. Cook it for another few minutes and then add garam masala powder and crushed dried fenugreek leaves and mix it.
12. Switch off the flame and your Dahi Murgh is ready to serve. Enjoy it with paratha, naan or rice.

Kochi Pathar Jhol "Tender Mutton Curry"

About this Recipe...

Kochi pathar Jhol or tender mutton curry in Bengali style is another delicacy from the Bengali cuisine where tender goat meat is cooked with potato, onion and other spices. The gravy is a thin, runny and spicy and goes very well with rice.

This is a speciality of Sunday lunch menu in most of the Bengali household. Many prepare this curry and others prepare the Bengali style Chicken curry for lunch. Sunday lunch are always special and if you ask any bong that what they had for lunch, the 90% answer will be 'mangsho bhat'.

It's very easy to prepare and one can have the whole meal with this one curry. Though it takes some time to prepare but the hard work behind this is worth it when you eat this curry. Many people cook it in pressure cooker which saves their time but I love to make it in wok. It's my personal assumption that if I cook it in wok then it will be more tasty and flavorful rather than cooking this curry in cooker. But it's definitely your choice, if you are in hurry then you can make it in cooker and it will cook fast. Me and my husband love this curry a lot, so whenever we brought mutton I definitely made this curry and we all enjoy it.

Ingredients

• 1 lb Mutton cut into medium pieces
• 1 Tbsp Ginger paste
• 1 Tbsp Garlic paste
• 1 Tbsp Green chilli paste
• 1/4 Cup Yogurt
• 1 tsp Cumin powder
• 2 tsp Coriander powder
• 1 tsp Red chili powder
• 1 tsp Black pepper powder
• 4 Tbsp Mustard oil
• 1 potato cut into big cubes
• 1/2 tsp Sugar
• 2 Bay leaf
• 2 One inch long cinnamon stick
• 3 Green cardamom
• 4-5 Cloves
• 4-5 black pepper corn
• 1 Cup Chopped Onion
• 1/2 tsp Turmeric powder
• Salt to taste
• 1/2 Cup Tomato puree
• Water as required for making the gravy
• 1/2 tsp Garam masala powder
• 1 tsp Ghee or clarified butter

Directions

1. Marinate the mutton with ginger-garlic-green chili paste, yogurt, red chili powder, cumin-coriander powder and black pepper powder.
2. Mix everything well and keep it in refrigerator for couple of hours.
3. Now heat mustard oil in a pan and fry the potato cubes.
4. When done, take it out from the pan and keep it aside.
5. Now on the same pan, if required then add some more oil and add the whole garam spices with little sugar.
6. Let the sugar caramelized, it will give a nice color to this curry.
7. Now add the chopped onion and sauté it till it gets translucent.
8. Add turmeric powder to it and mix well.
9. Next add the marinated mutton to the pan and sauté it in low flame.
10. Cover the pan and cook it, stir in between so it doesn't get burn or stick to the pan.
11. This process of frying or 'koshano in bengali' will take 30-40 minutes.
12. When the mutton is 80% done then add salt to taste and tomato purée to it.
13. Cook the mutton with tomato purée till the raw smell of tomato goes away.
14. Now add fried potato cubes and water for the gravy.
15. Stir it well and cover the pan. Let the gravy comes to a boil.
16. When the gravy starts boiling, add garam masala powder and clarified butter to it.
    
17. Give a gentle mix and switch off the flame.
18. Your bengali style kochi Pathar Jhol is ready to serve with steam rice.

Bhapa Chingri

About this Recipe...

Bhapa Chingri or steamed prawn in mustard and coconut gravy is a quintessential mouthwatering Bengali dish. Prawn or shrimp is Bengali’s all time favorite seafood and we make lots of dishes with this, such as  Chingri malai curry, Daab Chingri, Potol prawn, prawn with bottle gourd and many such dishes. Among them chingri malai curry and Bhapa Chingri are my favorite. This recipe is very easy to make, ready in no time and tastes extremely well.

Traditionally this recipe is made inside pressure cooker by steaming the curry in a stainless steel tiffin box in boiling water. My mother always used to make it in pressure cooker. But today I will share with you another easy and quick version of making it. I used my microwave to cook this curry. There is no difficulty to cook this curry, you just only need to combine and mix all the ingredients together in right quantity and microwave it for few minutes and the authentic Bengali delicacy is ready to enjoy. The slightly pungent taste of mustard paste and mustard oil makes the Bhapa Chingri a delicious dish. I would like to enjoy this dish with hot steamed rice.

Ingredients

• 15-20 Medium size shrimp deveined and washed
• Salt and sugar to taste
• 1 tsp Turmeric powder
• 1 tsp Black mustard seeds
• 1 tsp Yelłw mustard seeds
• 1 tsp Poppy seeds
• 2 Tbsp Freshly grated coconut or frozen coconut
• 1/2 Cup Coconut milk
• 2 tsp Green chili paste
• 2-3 green chillies slitted
• 2 Tbsp Mustard oil

Directions

1. First of all soak both kind of mustard seeds and poppy seeds in little water for at least half an hour.
2. Now sprinkle some salt and turmeric powder on the shrimp, coat it nicely and keep it aside.
3. Now on a blender, add the soaked mustard seeds and poppy seeds, turmeric powder and blend it to a fine paste.
4. Now take a microwave safe bowl and arrange the marinated shrimp pieces, next add the mustard seeds and poppy seeds paste, green chili paste, grated coconut, coconut milk, salt and sugar to taste.
5. Mix everything very gently, add 1/4 cup of water for the gravy, few slitted green chilies and drizzle some mustard oil on top.
   
6. Cover the bowl with a tight lid or plastic wrap and microwave it for 5 minutes.
7. After 5 minutes, take it out from the microwave, stir it gently and again microwave it for 2-3 minutes.
8. When the shrimps will change its color and the gravy will also cook nicely, take it out from the microwave.
9. Your bhapa chingri or steamed shrimp is ready, enjoy it with hot steamed rice.
   

Chingri Malai Curry

About this Recipe...

Chingri Maacher Malai Curry is a traditional dish from Bengal where Chingri or prawns are cooked in a mildly spiced thick creamy gravy made with coconut milk. This is one of my favorite prawn preparation. Usually this curry is prepared during special occasions, especially at the time of Noboborsho (Bengali new year). You can use any size of prawn or shrimp for this dish, tiger prawn or lobster also goes very well in this preparation. But today I am using medium size prawn for this curry.

Coconut milk is the core ingredient for this recipe. Back in home, coconut milk is not easily available in market in canned form and I have seen my mother to do lot of hard work to make this dish as she used to extract the fresh coconut milk from the freshly grated coconut and used that extracted coconut milk for this preparation. But life is very easy here and in every grocery store you will find the canned coconut milk very easily.

So back to today's dish, the recipe and the preparation for this dish is also very easy. You only required few basic ingredients handy and the dish will get ready very quickly. I love to enjoy this curry with hot steamed rice but you can have it with pulao or fried rice also.

Ingredients

• 15 medium size shrimp peeled, deveined and washed
• Salt to taste
• 1 tsp Turmeric powder
• Mustard oil for frying the shrimp + 2Tbsp for making the curry
• 1 Bay leaf
• 1 One inch long cinnamon stick
• 2 Green cardamom
• 3-4 cloves
• 1/3 Cup Onion paste
• 1 Tbsp Ginger-garlic-green chili paste
• 1/2 tsp Red chilli powder
• 1/2 tsp Sugar
• 1 Cup Coconut milk

Directions

1. First of all marinade the shrimp with salt and turmeric powder and keep it aside for 20 minutes.
2. Now heat mustard oil in a pan and lightly fry the shrimp. When frying is done take it out from the pan and keep it aside.
3. In the same pan, heat some more oil and add bay leaf, cinnamon stick, cardamom and cloves for tempering.
4. Sauté them for few seconds, when you will get nice aroma from the spices then add onion paste to it.
5. Fry the onion paste till all the raw smells disappears from it.
6. Now add the ginger-garlic-green chili paste to it followed by turmeric and red chili powder to it and fry it till oil starts separating from it.
7. Now add salt and sugar to taste, mix it well and add half cup water to it.
8. When the gravy starts boiling, add half cup coconut milk to it and mix it well.
9. Cook it for some more time, when the gravy will become thick, add shrimp pieces to it and stir it gently.
10. Cook the shrimp for few more minutes in the gravy and add the remaining coconut milk to it.
11. Check the seasoning, if everything is all right, then switch off the flame.
12. Your chingri malai curry is ready, serve it with hot steamed rice and enjoy it.
    

Doi Maach

About this Recipe...

Today I am posting another bengali delicacy from my kitchen, a traditional and authentic fish recipe 'Doi Maach'. Here fish is cooked in spicy yogurt based gravy and the taste is very delicious that you want to have it again-n-again.

Traditionally Doi Maach is cooked with fresh water fish like rohu but here I didn't get rohu fish, hence decided to make it with tilapia. I think any thick, meaty fish works best for this recipe, however you can use your favorite fish like salmon, pomfret, all works great in this recipe.

From so many days I wanted to make doi maach, so today I thought to make it for our lunch. I bought this whole tilapia fish from Asian market and the fillets are cut perfectlly to cook this delicious curry. This is my version of Doi Maach, I made few minor changes in this recipe but the taste is as great as always.

Ingredients

• 5 Pieces Tilapia Fish fillet
• Salt to taste
• 1 tsp Turmeric powder for marinating the fish + 1 tsp for the curry
• 1 Tbsp Mustard oil for frying the fish + 2Tbsp for making the curry
• 1 Bay leaf
• 1 One inch long cinnamon stick
• 3-4 cloves
• 1 Green cardamom
• 1/4 Cup Onion paste
• 1 Tbsp Ginger-garlic paste
• 1/2 Cup Yogurt
• 1/4 Cup Cashew nut and poppy seed paste
• 1 tsp Red chili powder
• 8-10 Raisins
• 1/2 tsp Sugar
• 2-3 green chillies slitted 

Directions

1. First of all marinade the fish fillet with salt and turmeric powder and keep it aside for 15-20 minutes.
2. Now in a pan, heat mustard oil and lightly fry the fish fillets. When done take them out from the pan and keep it aside.
3. Now on the same pan add some more oil if required and add bay leaf, cardamom, cinnamon stick and cloves for tempering.
4. Sauté them for few seconds and add onion paste to it. Fry it till the raw smell disappears from it.
5. Next add the ginger-garlic paste to it followed by turmeric and red chili powder and fry the spices till the oil starts leaving the sides of the pan.
6. Next whisk the 1/2 cup yogurt with some water and add this to the pan and mix well with everything.
7. Cover the pan with the lid and cook it for few minutes till the gravy starts boiling.
8. Now add the cashew nut and poppy seed paste to it, followed by salt, sugar and raisins to it and mix it nicely.
9. If you feel the gravy is too thick then add some water to it.
10. Let it come to a simmer and now add the fried fish fillets and Slitted green chillies to it.
11. Cook it for 4-5 minutes and switch off the flame.
12. Your doi Mach is ready to serve. Enjoy it with hot rice.

Chicken Liver Keema Masala

About this Recipe...

My husband loves chicken liver and very often he craves for it, though I personally don't like chicken liver so much. So whenever he brings it, it's a challenge for me that how differently I can make it that suits my taste buds also. So this time I cooked the liver like chicken keema Matar curry by trying to give the liver a texture like minced chicken and believe me the dish turned out to be very delicious and tastes very unique. As not so a fan of this ingredient, I also love the dish and my hubby loves it a lot. So this simple recipe is for all the chicken liver lovers.

Ingredients

For Marinaring the liver

• 1 Cup Chicken liver cut into small pieces
• 1 tsp Ginger-garlic paste
• 1/2 tsp Salt
• 1/2 tsp Black pepper powder
• 1/2 tsp Turmeric powder

For the Curry

• 2 Tbsp Oil
• 1/2 tsp Cumin seeds
• 1/2 Cup Chopped Onion
• 1 tsp Ginger paste
• 1 tsp Garlic paste
• 1 tsp Green chilli paste
• 1/2 Cup Chopped Tomato
• 1/2 tsp Turmeric powder
• 1 tsp Cumin powder
• 1 tsp Coriander powder
• 1 tsp Red chilli powder
• 1/4 Cup Frozen green peas
• 1 Medium size potato cut into cubes(optional)
• Salt as per taste
• 1/2 tsp Garam masala powder
• Finely chopped cilantro for garnishing

Directions

1. First of all take the chicken liver pieces, cut into small pieces and marinate it with ginger-garlic paste, salt, pepper powder, turmeric powder and keep it aside for 15-20 minutes.
2. Now fry the potato cubes and set aside. (this step is completely optional, if you don't want to add potato in your curry then skip this step)
3. Heat up some oil in a pan and lightly fry the marinated liver, when it will change its texture and the water of the liver will evaporates that time try to lightly break the pieces with the help of your spatula, so that all the pieces turns to very small and looked like minced liver, cook it and take it out from the pan.
4. Now add some more oil in the pan, when oil gets hot add cumin seeds to it. Now add chopped onion and fry it till it gets translucent. Now add ginger-garlic-green chili paste and all the other dry spices and fry it till oil gets separated from the spices.
5. Now add chopped tomato to it and mix it with all the spices very well so that everything gets well cooked.
6. Now add the minced liver, fried potato cubes, green peas and salt mix it with the spices so that everything will incorporated with each other. Cook it for 2-3 minutes and then add little water to it so the mixture won't get dry.
7. After some time, add garam masala powder and cilantro leaves to it, give it a gentle mix and switch off the flame.
8. Enjoy it hot with roti, Paratha or naan.

Chicken Stuffed Ravioli

About this Recipe...

Ravioli is a Italian stuffed pasta dish with various kind of stuffing. You can really play with the stuffing on this dish to suit your taste buds. Here I made a simple yet very delicious stuffing for my ravioli with minced chicken. It has all the homemade goodness and gourmet taste which takes this dish to another level.
I love all kind of Italian dish especially pastas and homemade ravioli is one of them. Making the ravioli pasta at home without pasta maker is really easy, though it is little time consuming but the pleasure of eating homemade fresh ravioli is something different. Make this Italian dish at home and serve it with your choice of pasta sauce, either marinara, Béchamel or pesto sauce. Here I have served my ravioli with simple marinara sauce and it makes it a complete divine meal. All you need is this dish, a glass of wine and romantic music on the background to make a perfect dinner date with your loved one at your home.

Ingredients

For Stuffing

• 1 Cup Minced chicken
• 2 Tbsp Olive Oil
• 1/2 Cup Chopped Onion
• 1 Tbsp Chopped garlic
• Salt to taste
• Black pepper powder to taste
• 1 tsp Cajun spice mix
• 1 Tbsp Fresh parsley chopped

For Ravioli Pasta

• 1/2 Cups All purpose flour
• 1 Egg
• 1 tsp Salt
• 1 Tbsp Olive Oil

Directions

Chicken Stuffing

1. Heat olive oil in a pan and add chopped onion to it.
2. Sauté the onion till it gets translucent and then add garlic to it.
3. Sauté the garlic for couple of minutes.
4. Now add the minced chicken to it and fry it.
5. Add salt, pepper, Cajun spice mix and mix everything well.
6. Fry the chicken nicely till it cooked fully. Finally add the chopped parsley to it, give a quick mix and switch off the flame.
   

Ravioli Pasta

1. Take all purpose flour in a mixing bowl, add salt and olive oil to it and mix it.
2. Now make a well on the centre, break the egg and add on to it.
3. Slowly mix the egg and the flour mixture. Add some water to it and knead a dough until elastic and smooth.
4. Now drizzle some oil on the dough and wrap it with a plastic wrap.
5. Let rest the dough for 30 minutes.
6. After 30 minutes take the dough and divide it to equal portions.
7. Now dust some flour on your work counter and roll one divided ball with a rolling pin to a thin circle.
8. Now with the help of a round cutter cut it into small circles.
   
9. Now place the stuffing on the centre of it and apply some water on all the edges.
   
10. Now take another round circle and place it on top of it and seal it. Take a fork and mark impression on the sides of the ravioli.
    
11. Repeat the same step for rest of dough to make remaining ravioli.
12. Now boil water on a large pot and season the water with salt and 1 tsp oil.
13. When water start boiling, slowly add 3-4 ravioli pasta on boiling water.
    
14. When the pasta will start floating on water then take it out from water and serve the pasta with your favorite pasta sauce.
    

Chicken Keema Fried Rice

About this Recipe...

On this weekend I was not in a mood to cook any elaborate meal and want to spend some lazy time with myself. But I didn't wanted to go out for dinner also, so wanted to prepare some one dish meal which will be tasty and doesn't spoil the weekend good mood too.
So I opened my refrigerator and saw some minced chicken is lying there and thought to prepare chicken Keema fried rice. A easy and quick one pot satisfying meal. I can say that, this is an extended version of chicken keema Matar recipe. The way you make chicken keema Matar, the same way you need to cook the Keema, then add green peas and cooked basmati rice to it and the delicious meal is on your plate in no time.

Ingredients

• 1 Cup Minced chicken
• 1 1/2 Cups Cooked basmati rice
• 3 Tbsp Oil
• 1 One inch long cinnamon stick
• 2-3 green cardammom
• 4-5 black pepper corn
• 4-5 Cloves
• 1 Bay leaf
• 1 tsp Shah jeera or black cumin
• 1/2 Cup Chopped Onion
• 1 1/2 Tbsp Ginger-garlic-green chili paste
• 1 tsp Turmeric powder
• 1 tsp Cumin powder
• 1 1/2 tsp Coriander powder
• 1 tsp Red chilli powder
• Salt as per taste
• 1/2 Cup Frozen green peas
• 2 Tbsp Finely chopped cilantro
• 1 tsp Garam masala powder

Directions

1. Heat oil in a pan and add cinnamon, cardamom, bay leaf, cloves, pepper corn and black cumin seeds for tempering.
2. When it starts crackling, add chopped onion to it and sauté it till it becomes transparent.
3. Now add the ginger-garlic-green chili paste to it followed by turmeric, cumin, coriander and red chili powder to it.
4. Mix and sauté everything very well till oil starts leaving the sides of the pan.
5. Now add minced chicken to it and cook it with the other spices.
6. Cook the minced chicken till it gets nice golden color.
7. Now add green peas and salt as per taste and mix well.
8. Next add the cooked basmati rice to it and mix everything gently so all the spices, chicken and rice will incorporate with each other very well.
9. Finally add the chopped cilantro leaves and garam masala powder to it, give a quick mix and your chicken Keema fried rice is ready to serve.
   

Dahi Methi Murgh

About this Recipe...

Dahi Methi Murgh is a delicious chicken preparation, cooked with yogurt and fresh fenugreek leaves or Methi leaves. Yogurt and fenugreek leaves goes very well with each other. This lip smacking chicken recipe is ideal for your lunch and dinner and goes very well with rice, roti or naan. So if you got bored with regular chicken curry and want to try something different then give it a try. You will definitely love it.

Ingredients

• 1 lb Chicken cut into medium size pieces
• 1/4 Cup Yoghurt
• 1 Tbsp Ginger paste
• 1 Tbsp Garlic paste
• 1 Tbsp Green chili paste
• Salt to taste
• 1 tsp Turmeric powder
• 1 tsp Cumin powder
• 1 tsp Coriander powder
• 1 tsp Black pepper powder
• 2 Tbsp Ghee or clarified butter
• 2 Tbsp Oil
• 2 Pieces green cardamom
• 3-4 cloves
• 4-5 black pepper corn
• 1/2 Cup Onion chopped
• 1/2 Bunch fresh fenugreek leaves chopped
• 1/2 tsp Garam masala powder

Directions

1. Marinate the chicken with yoghurt, ginger-garlic-green chili paste, salt, turmeric powder, cumin-coriander powder and black pepper powder. Mix everything well and keep it in refrigerator for at least one hour.
2. Now in a pan, heat up oil and clarified butter together and add cloves, cardamom and black pepper corn for tempering.
3. When you will get nice aroma from the spices, add chopped onion to it and sauté it till it become translucent.
4. Now add the chopped fenugreek leaves to the pan and fry it with onion for 2-3 minutes.
5. Next add the marinated chicken and mix nicely.
6. Cover the pan and cook it in slow flame.
7. Check the chicken in between and stir it, so it doesn't get stick to the bottom of the pan.
8. Cook in this way for about 20-30 minutes until the chicken get cooked nicely.
9. If the mixture is too dry then add some water to it and finally sprinkle some garam masala powder and your Dahi Methi Murgh is ready to serve.

Chicken Fried Rice

About this Recipe...

Chicken fried rice is a quick and easy Indo-Chinese rice dish with sautéd chicken and lots of vegetables. We all love Indo-Chinese food and it is a very common menu item in most of the restaurants. You can easily make it at home and can get the same taste or even better taste. In this recipe, I have used eggs also, so if you want to make egg fried rice or vegetable fried rice then skip adding chicken and the rest of the method will be same.
Leftover rice will work great for this recipe, so if you have some leftover rice, chicken, vegetables and all the sauces then you can make it on no time. So do try this easy recipe at home and serve it with gobi Manchuria, chicken Manchurian or any other Indo-Chinese delicacy.

Ingredients

• 1 Cup Chicken thigh cut into thin strips
• Salt to taste
• 1 Tbsp Black pepper powder
• 2 Beaten Eggs
• 3 Tbsp Sesame Oil
• 2 Cups Cooked rice
• 1 Tbsp Finely chopped garlic
• 1/4 Cup Chopped Onion
• 3 Green chillies cut into length wise
• 2 Cups Chopped mixed vegetables like celery, carrots, green beans, bell pepper, green peas
• 1 tsp Vinegar
• 2 Tbsp Soya sauce
• 1 Tbsp Red chilli sauce
• Green onions for garnishing

Directions

1. Heat 1 tbsp of oil in a pan and fry the chicken pieces. Season it with salt and pepper.
2. When the chicken pieces turns light brown color then remove them from the pan and keep aside.
3. On the same pan add the beaten eggs, salt and pepper to taste. Scrambled it with the help of a spatula. Cook it till the rawness goes away.
4. When done transfer it to a plate and set it aside for later use.
5. On the same pan, heat the remaining oil and add chopped garlic to it.
6. Sauté it till it gets nice golden color. Next add the chopped onion and green chillies to it.
7. Fry it till it becomes translucent.
8. Next add all the chopped vegetables, followed by salt and pepper to taste.
9. Fry all the vegetables till it gets cooked.
10. Now add the soy sauce, red chili sauce and vinegar to it.
11. Mix it nicely and cook it for few seconds.
12. Now add the cooked rice, scrambled eggs and fried chicken to it.
13. Mix and toss nicely until everything gets incorporated with each other.
14. Now switch off the flame and garnish it with green onions. Serve it hot.
    

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.

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.