Gandharaj lebur mutton curry (Mutton curry with gandharaj lemon)

Gandharaj lebur mutton curry

Recipe Category	Non veg, Mutton
Easy to make at home	Very easy
Ingredients Availability	Look for Gandharaj Lemon
Time to Prepare	40 min
This preparation Serves	2-3 person

Mutton or red meat is not taht much popular at my home. But my hubby loved mutton recipes. So some times he used to have mutton at restaurent or office cafee. But its not like I never eat mutton, but very less. 

So last satarday was a lucky day for my hubby as he bring mutton, because I found a very tempting mutton recipe in my favourite sananda magazine. And I could not stop myself to go for it. Although I did not manage all the ingredients, but I am posting here my version of that recipe. Lets see how to prepare this mutton recipe.

What elements required to make Mutton Curry

Ingredients: 

1/2 kg mutton(cut them in small pieces)

1 gandharaj lemon

2 lemon leaves

1/2 tbsp garlic paste

1/2 tbsp ginger paste

1/2 tbsp turmeric powder

1 tbsp jeera powder

1 tbsp dhania powder

2 green chili finely chopped

2 onions (paste them)

Pinch of black paper

Masturd oil

1/2 cup yogurt

How to make Mutton Curry with Gandharaj lebu

1. Wash mutton properly.
2. Keep in a big bowl and add yogurt, ginger garlic paste, gree chili and salt.
3. Marinate them properly and keep in fridge for 1-2 hours.
4. In a pan heat oil for 1-2 min.
5. Add onion paste,turmeric powder and keep stiring.
6. Cook the onions for few min.
7. Now add other spices, jeera powder, dhania powder and black powder.
8. Finally add the marinated mutton and mix everything properly.
9. Gradually mutton will start loosing water.
10. Mutton will take time to boil, so we will put it in pressure cooker.
11. So increase the flame and fry the mutton.
12. When everything looks good, we will add water to make a gravy.
13. Now add Gandharaj lemon juice and leaves in it.
14. Now put the mutton in a pressure cooker and wait for 10-12 whistel.
15. It may be less or more depending upon the water. In my case it took 12 whistels.
16. Finally a juicy mutton gravy with a very yummy flavour is ready.
17. Serve hot with boiled rice.

Chicken Cutlet

Chicken Cutlet Recipe

Recipe Category	Non Veg, Snack Recipe
Easy to make at home	Very easy
Ingredients Availability	Available everywhere
Time to Prepare	30 min
This preparation Serves	3 person

What All Elements Need To Prepare This Recipe

Ingredients:
200g Chicken Keema (You can purchase from supermarket)
1 potato
1 big onion finely chopped
1 tbsp ginger garlic paste
2 green chili finely chopped
1 tbsp jeera powder
1 tbsp Chicken Masala/Sabji Masala
1 egg
Bread crumbs or biscuit powder (you can prepare at home)
2 tbsp mustard oil
1/2 tbsp ghee
Sunflower/Soybean oil for deep fry
Salt to taste

How to make Chicken Cutlet Recipe

1. Boil the potato and then make a peel.
2. In a pan add oil and heat for 1-2 min.
3. Add chopped onions and chilies. Stir well till golden brown.
4. Add chicken keema, salt to that and fry them altogether.
5. After 5-7 min of cooking, add ginger garlic paste and other masalas.
6. Add little ghee to taste well.
7. Finally add the potatoes and make a dough.
8. In a separate container beat the egg with salt and in another one take bread crumbs.
9. Now from the dough, make cutlet shapes. Dip that cutlet in the beaten egg.
10. Next cover it with bread crumbs.
11. Finally put the cutlet in a deep pan for deep frying.
12. Fry till the color turns dark and crispy.
13. Serve hot with sauce and salad.

Muri Ghanto ( Fish head curry with gobindobhog rice)

As we all know Bengalis love fish very much. But I want to add here, Bengalis love fish head more than that. You can't imagine how many types of recipes are there with fish heads. And they all are just superb.

Today I will share the typical trademark Bengali fish head recipe, "Muri Ghanto". I can bet on that, there will be hardly any Bengali in this world who doesn't like this recipe. This is one of the main dishes of every Bengali marriage. But now a day this recipe is getting changed especially in marriages. 

Anyway, let's discover how to cook this one at home.

Preparation Time: 20 min

Ingredients:

1 big size fish head(Macher Muro)[Katla or Rohu fish head would be best]

1 big Potato cut in cubes

1/2 cup Gobindobhog Rice (If not available you can use Jeera Rice also)

1/2 tbsp Ginger paste

1 chopped tomato

1 tbsp Jeera powder

1 tbsp turmeric powder

1 tbsp dhania powder

3 green chilli slit in between (not chopped)

1 dry chilli

1 bay leaf

Panch foron (Mixture of raw spices

Salt to taste

Pinch of sugar

Mustard oil

Water

How to Cook: 

At First we need to wash the fish head properly and marinate it with turmeric powder and salt. Add mustard oil in a pan. Put the marinated fish head when the oil is hot. Fry both side, break the sides a bit so that it is fried properly. Now keep that aside. 

Add 1 tbsp oil into the pan. Wait till the oil is hot. By the time wash the potato cubes & add them into the pan. Fry the potato cubes with little salt & turmeric powder till they turn golden brown. Take them out of the pan.Add little more oil into the pan. Now add the bay leaf, dried red chili & panch phoron into the oil. As the panch phoron start sputtering, add the washed Gobindobhog rice with little salt & turmeric powder. Be cautious about salt, as you have already add that to the potato cubes & fish head. Stir the rice for 2-3 min.  

Now you can add the chopped tomato and fry it with rice for next 2-3 min. Now add Jeera powder, dhania powder,green chillis, Ginger paste, fried potato cubes & fish head. 

Mix them properly. Fry for 1-2 min & add enough water so that the rice can be cooked prperly. After 10-15 min check whether the rice is cooked properly or not. If you think you need a little more water, then add now. Else if you think water looks a bit extra, then increase the flame.

At last we will check the taste of the gravy and add salt and a pinch of sugar as per requirement. The gravy will be a bit thick. If you want you can make it a bit thinner, as per your choice.

Have this trademark bengali recipe only with steamed rice/bhath.

Enjoy food.

Pomfret fish fry

Pomfret fish is a sea fish, but its one of the luxury catagory fish in bengal. We love it most in very few way of cooking. The preparation very very special, like bhetki fish. Mostly people prefer it with mustard gravy. But today I tried this in a different way but with mustard itself. Lets see how it looks.

Preparation Time: 20 min
Ingredients:
1 pomfret (washed properly and cut in fish body)
1 tbsp chilli powder
1/2 tbsp turmeric powder
1/2 tbsp ginger garlic paste
1/2 tbsp garam masala
1/2 tbsp coriander powder
1/2 tbsp cumin powder
1 tbsp mustard powder
Lemon juice(about 2 tbl spns)
1 tbsp mustard oil
Salt

How to Cook :
First of all mix all the spices together and make a thick paste. Now cover the fish with this paste properly and keep in refrigerator for 2-3 hours. The spices need to mix with the fish skin properly.

After 2-3 hours, take it out and then roast it in microwave or you can do the same thing in pressure cooker as well. Add little oil in cooker and cover the cooker without wistle.

The fish will cook with all the spices and then fry like tandoori dish. It looked really awsome and tastes like wow. Try this recipe, its very simple and tastes wonderful.