Puti Mach & Dherosher Kasha ( Puti Fish and Ladies Finger Curry)

As per my taste Puti Mach is the tastiest small fish in Bengal.It just tastes awsome. Today I am sharing a very favourite recipe of Babu (my father). Not many people like small fishes, but who like; can just die for them. I don't know how many people know this recipe. It is Puti mach & ladies finger curry.
Preparation Time: 20 Min
Ingredients:
200gm Big size Puti Mach
250gm Ladies Finger cut into 1 inch size (Cut 1 Ladies Finger into 3 pieces)
2 Onions finely Chopped
Dhania patta(Coriander leaves) finely Chopped
2-3 green chili finely chopped
1/2 tbsp Jeera powder
1/2 tbsp Dhania powder
1/2 tbsp turmeric powder
Salt to taste

Procedure:
Marinate them with Turmeric powder and salt. Heat mustard oil in a pan. And then add the fishes into the pan.Fry them properly. We need to fry them well, not half fried.

Now take them out of the pan and keep the fried fish aside. If required need to add little more oil to the pan & add the chopped onions,salt & turmeric powder and fry for 2 min. Now add the Ladies Finger pieces & fry them well. Add the green chillies, jeera, dhania & pinch of Kashmiri Mirch Powder (The Kashmiri Mirch Powder adds to the flavor & the color of the curry also comes out nice)  and stir for 1-2 min.

Then add little water.It ll be a dry recpie. Add the fish and chopped coriander leaves.Now cover the pan and cook for next 5 min in low heat. Serve with hot rice.

Fennel seed and onion loaf

I’ve been trying to find a way to convince you to bake this bread but all I can think of is that it tastes delicious and goes really well with a glass of ice cold beer (which is always a winner imho). :)

Oh, and the leftover slices are great lightly buttered and toasted on a nonstick frying pan. There - I hope you give it a try.

Fennel seed and onion loaf
slightly adapted from the always

Spicy Mung Beans

You just can't go wrong with mung beans if you love legumes. Easy to digest and full of earthy and slighty sweet flavor, they pair well with a bed of buttered rice. This is yet another Indian creation from my vegetarian kitchen that is both simple and sure to please those who enjoy intricate spicing.

The warm weather means I can enjoy some meals outside with my husband as the cat looks outside as we eat. Poor puss — he is not allowed to go outdoors, but he is well-fed and comfy inside nonetheless.

Spicy Mung Beans

Recipe by Lisa Turner Cuisine: Indian Published on August 28, 2011 A simple, spicy and zest mung bean curry that's delicious served with rice or fresh cooked Indian flatbreads Print this recipe Ingredients: I cup dried whole mung beans 1 teaspoon turmeric 1 teaspoon sea salt 1-inch piece fresh ginger, minced 2 fresh red or green chilies, seeded and finely chopped dash of cayenne dash of ground fenugreek 1 small tomato, finely chopped 1/2 teaspoon amchoor (dried mango) powder 1/2 teaspoon sugar 1/2 teaspoon garam masala handful of fresh parsley leaves, chopped Tempering: 1 tablespoon ghee, oil or butter 1/2 teaspoon asafoetida 1 teaspoon cumin seeds 1 teaspoon chili powder Instructions: Rinse the mung beans under cold running water and soak for 6 hours or overnight covered in several inches of cold water. Drain and rinse the beans. Transfer the beans to a medium saucepan and add 3 cups of water as well as the turmeric, salt, ginger, cayenne, ground fenugreek and chilies. Bring to boil, reduce the heat to medium-low, cover, and simmer for 30 - 40 minutes or until the beans are tender. Add the tomatoes, amchoor powder, sugar, garam masala and parsley, and simmer for another 5 - 10 minutes. For the tempering, heat the ghee, butter or oil in a small saucepan over medium heat. When hot, toss in the asafoetida, cumin seeds and chili powder. Stir and fry for a minute or so. Add to the cooked mung beans, cover, and let sit for 5 minutes. Remove from heat and serve hot with rice or Indian flatbreads such as roti. Makes 4 - 6 servings

More Mung Bean Recipes from Lisa's Vegetarian Kitchen:
Mung Bean Paneer
Creamy Mung Dal Curry
Mung Beans with Mixed Vegetables
Spicy Mung Bean Soup with Coconut Milk

On the top of the reading stack: The Well by Sinclair Ross

Audio Accompaniment: Vic Chesnutt

Rohu Fish Fry

Today I am posting a very simple and easy recipe.Actually its not at all a recipe.But I loved the picture I capture of the fishes.So I shared the simple Rohu fish fry recipe.



But I know that, for some people its not that simple also.Here I will share the simple tips to fry fish without sticking on the pan.The tip is the oil have to be heated well.If the oil heat is not upto the mark,then the fish ll stick in pan walls.

Another one is to make this fish fry recipe tasty and attractive, you can marinate the fish pieces with ginger paste,turmeric powder,salt and little jeera powder.Add little lime juice also.Keep them in refrigerator for 1 hour.

Have them with steamed rice with chopped onions.Thsi is one of my favourite simple meal.

Try it once and let me know how you liked that.

Enjoy eating.

White chocolate, lime and candied kumquat truffles and two kinds of recycling

Hollywood has been recycling some of the movies I loved watching on TV as a kid; last night at the movies I saw the trailer for the new “Conan the Barbarian”, which, to be honest, did not impress me much – for starters, they do not have James Earl Jones as the villain. :)

I’ll stick to recycling food – isn’t it much better? Needing to use up the candied kumquats left from the cupcake recipe, I

Blueberry muffins with doughnut topping and Indiana Jones

Despite being responsible for bringing Ralph into my life I don’t like Steven Spielberg as a director; I find that most of his movies are immersed in a squishy atmosphere, it’s just not my cup of tea. But I have to say that I adore the Indiana Jones trilogy, each and every movie, the first being my favorite.

You might as well be thinking: “why is she talking about Indiana Jones?” – well, after

Kidney Beans with Green Peas and a Creamy Yogurt Sauce

Considering I have so many cookbooks and bookmarked recipes from other bloggers, it's rather perplexing to think that sometimes I don't know what to make for dinner. When this happens, I often find myself turning to Raghavan Iyer's excellent 660 Curries. My regular readers will know that I have raved about this book before, so I will simply share this adapted version without further ado.

Kidney Beans with Green Peas and a Creamy Yogurt Sauce

Recipe by Lisa Turner Adapted from 660 Curries Cuisine: Indian Published on August 23, 2011 A rich, earthy and flavorful spice red kidney bean curry with yogurt and sweet green peas Print this recipe Ingredients: 3/4 cup dried red kidney beans 2 teaspoons coriander seeds 1 1/2 teaspoons cumin seeds 1/2 teaspoon black peppercorns 1/2 teaspoon fenugreek seeds a handful of dried or fresh curry leaves 2-inch piece fresh ginger, minced 2 - 3 fresh green chilies, seeded and chopped 2 tablespoons butter or ghee 1 cup water 2 cups frozen peas 1 teaspoon sea salt 1/2 cup yogurt 1/2 cup heavy cream 2 teaspoons chickpea flour Instructions: Rinse the beans and soak overnight covered in several inches of water with a little yogurt whey or lemon juice added. Drain and rinse, and add to a medium saucepan. Cover with several inches of fresh water, bring to a boil, reduce the heat to low, and cover and simmer for 1 to 1 1/2 hours or until the beans are buttery soft. Drain and set aside. Meanwhile, combine and crush the coriander seeds, cumin seeds, curry leaves, ginger and hot chilies in a mortar and pestle. Heat the butter or ghee in a medium or large saucepan over medium heat. Add the crushed spice mixture, and stir and fry for a minute. Stir in the cooked kidney beans, and then add the cup of water, along with the sea salt and the frozen peas. Bring to a boil, reduce the heat to low and simmer for roughly 5 minutes uncovered. Meanwhile, combine the yogurt, cream and chickpea flour in a small bowl with a few tablespoons of water. Add this to the kidney beans, stir and simmer for another 10 minutes or so, uncovered, to thicken and blend the flavours. Makes 4 - 6 servings

More Kidney Bean Curries from Lisa's Vegetarian Kitchen:
Spicy Kidney Beans with Tomato and Yogurt Sauce
Kidney Beans in a Slowly Simmered Tomato Sauce
Curried Red Kidney Beans with Paneer Cheese
Mint and Potato Rajma

Aloo Chop with egg stuffing(Egg stuffed potato chop)

Today I have tried a very innovative but a simple snack recipe.We bengalis ,even everyone who is in bengal loves Aloo Chop(Potato chop).I ll share the chop recipe in a different style.

Preparation Time: 20 min
Ingredients:
3-4 big potatos
1 big onion finely chopped
1 tomato finely chopped
1/2 tbsp jeera powder
1/2 tbsp ginger paste
1/2 raw jeera(sauf)
2 eggs
1 cup maida
Salt to taste
Sugar as per required

Stuffing:
To prepare the stuffing, first heat oil in a pan and add raw jeera (sauf).When it starts splittering add the chopped onions.Fry them till brown.Then add the salt,jeera powder and ginger paste to add and fry for next 1 min.

Then add the tomatoes and fry till the mixture fried properly.Now its time to add the eggs.And then mix them and make it like egg bhurji.Our egg stuffing is ready.

Chop Preparation:
Now simultaneously boil the potatos in a separate container.By the time we prepare the stuffing the potatos will boil and soft properly.Add maida ,salt,sugar and little jeera powder and boiled potatos in a bowl and mix them properly.Prepare a dough.If required add more maida.

Now prepare a round ball and add the stuffings and press them a bit and keep aside.This way prepare all the chops.Now in a pan deep fry them till they fried completely.

After frying them properly cut each chop in 2 pieces and serve hot with salad and sauce.

Enjoy eating.

Lemon ginger cake - a baking session inspired by The Cure

There are songs I’ve loved since I was a kid but even after learning English I still don’t understand certain parts of their lyrics – thank heavens for the Internet. :)

Last week I spent much of my lunchtime listening to some of those songs and following the lyrics online. “The Caterpillar”, one of my all time favorites – which video is great, too – was an almost complete mystery to me;

Tangrar Jhal (Spicy Tangra Fish Jhal)

Today I am sharing another tasty recipe of Tangra Fish.



Preparation Time: 20 Min
Ingredients:
150 gm small size tangra 7-8
2 Onions finely Chopped
Dhania patta(Coriander leaves) finely Chopped
3-4 green chili finely chopped
1/2 tbsp Jeera powder
1/2 tbsp Dhania powder
1/2 tbsp turmeric powder
Salt to taste

Procedure:
Marinate them with Turmeric powder and salt.Heat a pan with mustard oil.And then add the fishes into the pan.Fry the fishes properly.We need to fry them well,not half fried.

Now collect them all and keep the fried fish aside. If required need to add little more oil to the pan & add the chopped onions and fry for 2 min. Now add jeera and dhania powder and stir for 1-2 min. Then add little water.It ll be a little dry, less gravy recpie. Add the fish and chopped coriander leaves.Now cover the pan and cook for next 5 min in low heat. Serve with hot plain rice.

Pecan-coconut bread pudding - new things can be really good

I usually choose the movies I watch by director: some I love, others I avoid like the plague. If I know nothing about the director I try to find other good reasons to watch the movie (yes, I am sort of neurotic about my movie choices, bear with me). :)
Take Marc Webb, for instance: I had never heard of him until I saw the trailer for "500 Days Of Summer"; then I thought: the trailer was

Masala Bengan ( Spicy Brinjal Curry)

Masala Bengal is one of the very easy to prepare recipies. You can prepare it any time, any season; as Brijal is a alltime available vegetable.

Preparation Time:15 min

Ingredients:
1 Brinjal cut into big pieces ( cut 1 Brinjal into 4 pieces)
2 onios finely chopped
1 Tomato (chopped)
1/2 tsp raw jeera(Raw cumin)
1/2 tbsp Garlic paste (You can use crushed garlic also)
1/2 tbsp Ginger  paste
1/2 tbsp Jeera powder (Cumin seed)
1/2 tbsp Dhania powder (Coriander)
1/4 tbsp Garam masala
Mustard oil
Salt to taste
1/4 tbsp sugar
2 green chili finely chopped

Preparation: 
Heat a pan with mustard oil & deep fry the brinjal pieces.Take them out of the flame & keep aside. Now add raw jeera and then add the onions.Add chopped green chilis and fry the onions till brown.Add tomatoes and stire for 2 min in medium flame.

Now add turmeric powder,Jeera powder,Dhania powder, Garam Masala powder and ginger & garlic paste in it. Increase the flame a bit and fry this whole mixture properly.

Add little water.Add salte to taste & a pinch of sugar. Now add the fried brinjal pieces in it & stir gently Actually sugar will reduce the bitterness of the masalas,The amount of sugar ll be very very less.

Now cook for 5-7 min in low flame & your Masala Bengan is ready now. Serve with plain rice or roti.It goes well with Luchi also.

Banana, hazelnut and cinnamon cakes and the book I am currently reading

I thought I should tell you what book I’m reading right now – after all, you helped me choose it. I decided to go for a modern classic: "In Cold Blood" – I hadn’t read anything by Truman Capote and even though I’m still in the beginning of the book I’m enjoying his narrative very much.

And since I am reading a modern classic, I’ll give you today a recipe from one of my favorite cookbooks:

Bread Nuggets

Today I ll share few very simple but very tasty snacks recipe with bread.We often get confused regarding our snacks,as every evening we want some different recipes.This one you cn serve if any relative visits you.

Preparation time:10 min
Ingredients:
Long size breads
2 eggs
1/2 tbsp Jeera powder
1/2 tbsp dhania powder
1/2 tbsp ginger paste
1 green chili finely chopped
1/2 tbsp turmeric powder
1 cup besa
1 cup maida(flour)
salt to taste
1 tbsp sugar

Preparation:
Cut the bread in small cubic pieces.
In a container put maid,besan in equal quantity.Add jeera powder,dhania powder,green chili,salt,turmeric powder and sugar.Add the 2 eggs also.

Now add required water and make the mixture a thick batter.
Mix properly so that there was no lumphs left.Check the taste and add salt if required.
Now in a deep pan heat the oil.Take the bread peices one by one and dip them in the batter and then add in the oil.

Fry them till they turn brown.Take out of the oil when fried properly and soak them in a paper piece,so that eccess oil can drain out.
Now serve them hot with tomato sauce and salad.

Creamy Mung Beans with Coconut Milk

Coconut milk is a delicious and healthy alternative for folks that cannot consume dairy products and, combined with mung beans and tamarind, this is a delightful and simple dinner that goes so well with jasmine or basmati rice. Spicy indeed, but cut down on the chilies if you prefer less heat. The addition of coconut milk does help temper the spices and chilies though.

Creamy Mung Beans with Coconut Milk

Recipe by Lisa Turner Cuisine: Indian Published on August 14, 2011 Spicy mung beans simmered in a tamarind, tomato and coconut milk curry Print this recipe Ingredients: 1 cup dried whole mung beans 1/2 teaspoon turmeric 1 teaspoon tamarind paste 2 tablespoons ghee, butter or oil 2 teaspoons cumin seeds 8 fresh green chilies, seeded and finely chopped 2 cloves garlic, finely chopped 1 large tomato, finely chopped 1/4 teaspoon cayenne 1/2 teaspoon asafetida 1 cup coconut milk 1 1/2 teaspoons sea salt generous handful of dried curry leaves Instructions: Rinse the beans and soak for 6 hours or overnight covered in several inches of water. Drain and rinse, place medium saucepan, and cover with 3 cups of water. Bring to a boil, stir in the turmeric and tamarind, reduce the heat to medium-low, cover, and simmer for 30 - 40 minutes or until the beans are tender. Meanwhile, heat the ghee, butter or oil in a frying pan over medium heat. When hot, add the cumin seeds and stir and fry for a few minutes. Now add the chilies and garlic and stir and fry for another few minutes. Add the coconut milk to the pan, along with the tomato, asafetida, cayenne, curry leaves and salt. Cook until the mixture begins to thicken up, stirring occasionally. Transfer the sauce to the cooked mung beans and simmer uncovered over medium heat until the dish thickens, about 15 minutes, stirring occasionally. Makes 4 - 6 servings

More mung bean dishes from Lisa's Vegetarian Kitchen you are sure to enjoy:
Mung Beans with Paneer Cheese
Indian Sour Mung Bean Soup
Spicy Mung Bean Soup with Coconut Milk
Mung Bean and Tamarind Dal

On the top of the reading stack: The Well by Sinclair Ross

Audio Accompaniment: Beef Terminal

Pear and cranberry muffins with cinnamon pecan topping

Some people change their names, then something goes wrong along the way and they have to change them back to what they were before. It happens.

So you can continue to call me “The Apple Crazy Lady” even though I’ve been baking with pears nonstop (there’s still a lot to come aside from these delicious and very tender muffins). ;)

Pear and cranberry muffins with cinnamon pecan topping
from

Pabda Macher Jhal (Spicy Pabda Fish Curry)

Pabda Jhal is the recipe which we normally prepare with Pabda fish. Today I will share this with you.

Preparation Time:20 min
Ingredients:

4-5 piece pabda fish of medium size

1 tsp Chicken Masala
1 tsp Cumin powder
1 tsp corriander powder
2 Green Chillies finely chopped
2 big onions chopped
1/2 tsp  kalo jeeray (Nigella seeds)
1/2 tsp Turmeric Powder
Salt to taste
Little Sugar

Preparation:
Wash the fish properly and merinate them with turmeric powder and salt & 1 tsp lemon juice and keep them aside.

Now in a pan heat mustard oil.Add the fish one by one.Keep the flame medium and fry the fish.We need to very carefull while handling the fish in the pan,as this fish is very soft in nature.So chances of breaking is there.

Gently change the side of each fish and keep frying.Fry them properly but not in access.Now keep the fried fishes aside.

Again heat the pan with little oil(3-4 tsp). Add the Kalo jeeray & stir for 1-2 min. Now add the

chopped onions and fry for next few min. As the onions get brown, add salt, Cumin, corriander & Turmeric  powder. Stir it for a min & add the Chicken Masala. Por a little water. If required add a pinch of sugar. Cook for 7-8 min & in between stir it gently 1 or 2 times. It will be a little gravy curry. SerGarnish with corriander leaves & serve with hot rice.

Iced cinnamon snail rolls and when less is more

I hadn’t made cinnamon rolls in ages and this recipe, from Bill Granger’s "Sydney Food", seemed easy and quick to put together. It was – I watched TV all afternoon and yet finished baking the rolls before dinnertime.
I tried to restrain myself and not eat one of the rolls right out of the oven, but ended up giving up the fight after 5 minutes: the warm, tender rolls, deeply perfumed with

Biriyani with left over Rice

Many times we feel confuse with the left over rice. I am feeling the same tonight as I have not had lunch at home today. Got some idea which I want to share with you.

Preparation Time: 15 min

Ingredients:
Left Over Rice
1 Onion finely chopped
1 Tomato finely chopped
1/2 cup carrot finely chopped
1/2 cup potato finely chopped
2 Green chillis slit
2 Eggs
Ginger Paste 1/2 tsp
Cumin Powder 1/2 tsp
Corriander Powder 1/2 tsp
Chicken Masala 1 tsp
Oil 1 tbsp
Pinch of sugar
Salt to taste

Procedure:
Heat the oil in a pan. Put the onion & fry till it get brown. Add tomato, carrot, potato, chillis & fry for 2-3 min. Now add the masalas & stir for 1-2 min & add the rice into it. Most of the times we keep the rice in the refrigerator & thats why lump may get formed. To overcome this problem keep out the rice from fridge atleast before 1 hour & spread it in a dish. Put the salt & sugar & fry for 2-3 min & keep aside in a dish. Now pour a little bit of oil & fry the eggs like egg bhurji. Add the rice into it & stir for 1-2 min. Your Biriyani is ready. Serve with onion & lemon slices. The Biriyani with tangri kebab or Tandoori Chicken is a great combination.

Bakewell slice and almost forgotten CDs and books

Trying to organize – at least a little – my CD collection I found this CD: I bought it in 1996 because of 3-4 songs but a couple of days later all the tracks had become favorites of mine – and still are. I absolutely love Erasure and even though I hadn’t listened to this CD in several months I instantly started singing along each and every song.

That kind of feeling is what made me want so

Pabda Malaikari (Pabda Fish in Coconut Milk)

Basically Malaikary is famous recipe with prawns only. But I tried the same recipe with Pabda fish also.I call it Pabda Malaikary.Pabda fish tastes really nice.

Preparation Time:20 min

Ingredients:
5 piece pabda fish of medium size(You have to very carefull while purchasing them regarding the freshness of the fish)
1 tsp Ginger paste
1 tsp Cumin powder
1 tsp corriander powder
2 Green Chillies finely chopped
1&1/2 cup Coconut Milk(You can purchase it from shop also or make yourself at home)
2 big onions chopped
1 TejPata or Bay Leaves
3-4 Elaichi or Cardamom
2-3 stickes of Darchini or Cinnamon
1/2 tsp Turmeric Powder
Salt to taste
Little Sugar



Preparation:
Wash the fish properly and merinate them with turmeric powder and salt & tsp lemon juice and keep them aside.

Now in a pan heat mustard oil.Add the fish one by one.Keep the flame medium and fry the fish.We need to very carefull while handling the fish in the pan,as this fish is very soft in nature.So chances of breaking is there.

Gently change the side of each fish and keep frying.Fry them properly but not in access.Now keep the fried fishes aside.

Again heat the pan with little oil(3-4 tbsp).Add bay leaf and other raw masalas.Let them fry and wait till you feel the aroma.Now add the chopped onions and fry for next few min. As the onions get brown, add salt, Ginger paste, Cumin, corriander & Turmeric  powder. Stir it for a min & add the Coconut Milk. If required add a pinch of sugar. Cook for 7-8 min & in between stir it gently 1 or 2 times. Your Pabda Malaikari is ready. Now add 1/2 tsp ghee & serve with hot rice.

Indian Mustard Seed and Yogurt Pullao

As much as I enjoy rice with some butter, a bit of sea salt and some freshly cracked black pepper, it is fun to dress up this staple grain. I adapted this recipe from Silk Road Cooking, which has become my favorite cookbook lately.

This creamy and flavorful rice is an ideal accompaniment to a hearty vegetable soup. So nourishing, and a treat anytime of year. A good biscuit or scone just makes the meal all the more fulfilling. I used some grainy dijon mustard in this dish and all of my guests were most pleased and were asking for seconds. I so like to serve my close friends a good meal.

Indian Mustard Seed and Yogurt Pullao

4 tablespoons of ghee, or a mixture of butter and oil
1 teaspoon of black mustard seeds
1 inch piece of ginger, peeled and finely chopped
2 cloves of garlic, minced
2 hot green chilies, seeded and finely chopped
1 teaspoon of Dijon mustard
1/2 teaspoon of cayenne
pinch of saffron
1 cup of basmati rice
1 teaspoon of sea salt
2 cups of water
1 cup of yogurt, beaten
1 cup of fresh parsley, chopped

Rinse the rice well in a strainer. Transfer to a bowl and cover with water and let sit for at least 30 - 60 minutes. Drain and air dry for another 20 minutes.

In a medium pot, heat 2 tablespoons of the ghee or butter over medium heat. When hot, toss in the mustard seeds and stir and fry until they begin to pop. Add the ginger, garlic, chilies, Dijon mustard, cayenne and saffron to the pot and stir and fry for another minute or two. Remove the mixture and transfer to a small bowl.

In the same pot, heat the remaining 2 tablespoons of ghee or butter, add the rice and salt and stir for 30 seconds. Pour in the water and stir. Bring to a boil, reduce the heat to low and cover and cook until the water is absorbed - roughly 15 - 20 minutes.

Remove the rice from the heat, sprinkle with the fried spices, and swirl the yogurt over top and add the parsley to the pot. Cover and let sit for 15 minutes. Fluff the rice with a fork before serving.

Serves 4

More rice recipes from Lisa's Kitchen:
Indian Lemon Brown Rice
Black Mustard Seed Rice
Tamarind Rice
Rice Pongal

On the top of the reading stack: short story anthology

Audio Accompaniment: sweet country silence

Upside down pear chocolate cake

I grew up eating my grandmother’s upside down pineapple cake, with prunes or candied cherries placed in the wholes of the pineapple slices. I even made it a couple of times when I started baking. But not until I became a food blogger did I learn that there are several other types of upside down cakes – I was amazed to know that one could bake those using different kinds of fruit! :D

I love

Chicken Korma or Dai Chicken (Chicken with Curd)

Chicken korma or you can say Dai Chicken,I think dai chicken is very familier to us.Its very tasty recipe and a thick gravy chicken dish which we can have rice/roti/nan etc.And this one is the potato free chicken dish.So this is for everyone.

Preparation Time: 35 min
Ingredients:
1 kg Chicken(Make medium size pieces)
100 gm curd
1 tbsp Turmeric powder
1 1/2 tbsp Jeera Powder
1 1/2 tbsp Dhania Powder
1 tbsp Ginger paste
1 tbsp garlic paste
2-3 cinnamons
4-5 Cardamons
9-10 black paper seeds
5-8 cloves
3 big onions finely chopped
6-7 green chilis
1/2 garam masala powder


Merination:
First wash the chickens properly and dried out the complete water from the chicken.For this you can put the chicken under fan for 2-3 min.After that put the chicken in a bowl and add salt (as per required) and curd in it.Now stir the mixture properly and merinate the chicken.After this put the chicken for 1 hour in refrigerator.

Preparation:
Now in a big pan (for 1 kg chicken) add musturd oil in enough quantity to fry the onions.Now heat the oil and add all the raw masalas (Cinamons,cardamons,cloves etc).And wait till you feel the aroma of all these masala.Then add the onions and green chilis to this pan and stire properly.

The onions need to fry in a low flame till brown.By the time you can take out the chicken which was kept inside the refrigerator.

Check the onions regularly so that they dont get overfried.If you feel its enoough fried, you can now add rest of the masalas(Jeera powder,dhania powder,ginger & garlic paste) to the onions.Stire the mixture properly.

Now add the merinated chicken into the pan and mix them well.After that cover the pan and reduce the flame to low.Need to stire the chicken mixure after 3-4 mins.After 20 mins increase when the chicken are properly cooked(not over cooked), you can increase the heat and dried out the extra water in the chicken mixture.

After dried out of the water, we can see the chicken oil and curd ll come out and then fry the chicken in that oil for next few min.But need to be very carefull as the flame is high.

Now after enough fry, add 2 cups of water in the chicken.Mix all the masalas and chicken in the water and cook for next 3-4 min in high heat so that the gravy can be thick.

Need to add little garam masala powder and your chicken korma is ready.

Serve hot with chopped onions and paratha/butter nun.

Enjoy eatning.

Mini blueberry pies with a lattice top and finding solutions to small problems

My sister and I go to the movies on a pretty regular basis and she says that her favorite time of all was when we watched "The Wolfman": the clerk refused to sell her a ticket because she was not old enough to watch the movie (the same movie, on several other theaters, had been rated for people younger than her); it was a Tuesday right after lunchtime and there was no one in the theater; we

Chingri mach aar Jhinga Kasha(Prawn & Ribbed Gourd Curry)

Chingri mach(Prawn) is another wonderfull tasty fish we bengalis love.I know few bengalis also who doesnt like it at all and also few who cant eat it for some allergic reason.

But its a really tasty fish.And so many recipes can be made with Prawns.There are different sizes of prawn s available in market.But this recipe is made with small size prawns (kucho chingri).

Preparation time: 25 min

Ingredients:

1 cup fresh prawns properly cleaned and washed

2 big sized ribbed gourd finely chopped

Coriander leaves finely chopped

4 green shili finely chopped

1 onoin finely chopped

1 tbsp Jeera powder

1 tbsp dhania powder

1/2 tbsp turmeric powder

Salt to taste

  

Preparation:

First of all take oil in a pan and heat it.Marinate the prawns in salt and turmeric powder and then fry them in that pan.No need fry them completely.Just keep them in the oil for 5 min and stire them properly.

Take out the prawns and keep them aside.

Now add some more oil in the pan and add the onions and green chilis to it.Fry them for 2-3 mins.Then add the chopped Jhinga/Ribbed Gourd.Add salt and turmeric powder and cover the pan.

After few minutes,we can see lot of water came out from the ribbed gourds.Increase the flame a bit.Now in that water we need add the jeera powder and dhania powder.And also add chopped coriander powders.Stire properly and cover it.After 3 min again check the condition and add the half fried prawns.If the ribbed gourds are properly cooked then no need to cover the pan further.

Increase the heat and stir the mixture propely so that everything can mix properly,till the time the water is not dried up.But not completely.

After few min we can see that the mixture will look like dried up and looks kasha.You can stop at that stage.There should not be  any gravy.

You can add sugar also in that recipe.

Collect the recipe in a countainer and serve hot with steamed rice.

Thanks for now.

White chocolate cupcakes with candied kumquats and a big thank you

Thank you for your book suggestions – you guys are wonderful! I’m about to decide which book I’ll read first and thanks to you I have enough ideas to choose from now and in the months to come.

Since I’m inclined to choose a classic book, I bring you something classic, too: cupcakes. But I mean classic, not plain: the candied kumquats add not only a splash of color but also a delicious and