Mustard Chicken

(It is a Bengali delicacy cooked in mustard oil)

You may also like Mutton Curry in mustard oil

Also taste Mutton Stew

Ingredients:
Skinless chicken thighs and legs- 1 Kg

Mustard oil-3tbsp

Onions (crushed and made into paste) -05 no

Ginger paste-2tbsp

Garlic paste-1 tbsp

Whole green chili (split at the centre)-04 no

Finely chopped big tomato- 01 no

Whole Garam masala (four cloves, four Cardamom pods, Half inch Cardamom stick-broken into

Pieces)-1 tbsp

Black mustard seed paste-1.5 tbsp

White mustard seed paste-4 tbsp

Turmeric -1 pinch

Sugar-1 tbsp

Salt to taste

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Recipe (The dish is best prepared in mustard oil)

-Wash and put the chicken pieces in a big bowl, add the onion, ginger and garlic paste and mix well.  Cover and set it aside for about n hour

-Head the pan, our oil and when it burns, put the sugar and let it char.  It will give a beautiful golden colour to the food.  Add whole garam masala in the oil and let them crackle.  Put the green chilies and fry a little.

-Put the chopped tomatoes, fry over gentle flame for a minute. One the tomatoes form a gravy, put the marinated chicken into the pan.  Keep the flame low and keep on frying.  It would take about 20 minutes. Keep on frying and toss and turn the chicken pieces, till the oil gets separated. Add salt and turmeric.

-When the chicken becomes golden in colour, add half cup of water.  If you feel the gravy is too thick, add a bit more.

Also taste Gosht Dum Biryani

-Cover the pan and let it simmer for about 20 minutes, make sure to toss and turn the chicken pieces in between.  When you feel it is cooked, add the mustard seed paste to the curry and mix it will.  Let it boil for a minute and your dish is ready.

-Garnish with coriander leaves and serve hot with chapattis or rice.

pic courtesy:http://www.mamasstyle.com/wp-content/uploads/2013/11/Honey-Mustard-Chicken-with-Herbs2.jpg

Spinach (Palak) Curry- Recipe

(One for the health conscious guys)

Ingredients:

Also tatse Gobi Korma

-One bunch of Spinach, washed and chopped

-2 Chopped onions

-1 chopped Tomato

-Garlic

-1/2 sp Cumin seeds

-1/2 tsp turmeric powder

-2 tsp chili powder

-1 tsp coriander powder

½ tsp garam masala powder

-2 tbsp yogurt

-2tbs oil

-Salt to taste.

Also taste Rajma Burger

Preparation:

-Make a paste of onions, tomatoes and garlic.

-Whip the spinach in the blender and keep aside

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-Heat oil in a pan, fry the cumin seeds and add the paste prepared earlier,

-Cover and cook till the gravy is thick, then mix the spice powders and salt and stir well.

-Now add the spinach puree, reduce the heat and cook for 10 minutes.

-Switch off the flame and add yogurt and mix well.

pic courtesy:https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwWJfY2rvUBLpjqWm30RTw7mhSrEATAc9PXEu781Vis4HD1zjZdziSiZhLg2hzSGWi4z2oAnnHfQzXbsIVltBygtFuNIj-7-OwT3tHXVHINualemqJ5nep-oyLtE0wOL6IyyUHNiOJYbgZ/s1600/DSC04947.JPG

Mix vegetable curry/Labra – A Typical Bengali veg. delight.

Ingredients:

-2 Tbsp Vegetable oil

-1.5tsp Sugar,

Also taste Gobi Korma

Also taste Penang laksa

-1 bay leaf

-1/4 tsp of spice power (five spices)

-3tbsp minced Ginger

-1/2 tsp turmeric

-2 tsp cumin powder

-Salt to taste

-¾ cup chopped tomatoes

½ cup water

-250 gm cubed Potatoes

-1.25 cup of sweet potato (peeled and cubed)

-2 cups of cauliflower (cut into florets)

-1 cup green beans (sliced)

-2 cups of eggplant (cubed)

-3tbsp red chili paste

-1/4 cup of cooked green peas,

-1/2 tsp garam masala

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Recipe:

-Heat oil and add sugar.  Fry for few seconds. Lower heat and add bay leaf and the five spices.

-Cook for few seconds.  Add ginger, turmeric, cumin and Salt.

-Stir and add the tomatoes and water. Add potatoes, Sweet potatoes and cover and simmer for 15 minutes.  Add cauliflower, beans, eggplant and red chili paste.

You will also like to eat Spinach Palak Curry
 

-Summer and cover for 10 minute. Reduce heat again and uncovers and simmer for a further 10 minutes.  Sprinkle hot water over the vegetables if they start to stick but be careful because you want sauce that sticks to the vegetables.

-Stir in the peas and simmer, covered until the vegetables are all cooked right through.  Remove from heat and blend in the garam masala.

 pic courtesy:http://upload.wikimedia.org/wikipedia/commons/e/ee/Vegetables_Curry_-_Kolkata_2011-02-24_1725.JPG

Palak-Mushroom soup

(A great mix of healthy greens with ingredients is liked by everyone)

Ingredients:

Chopped Palak (Spinach) ½ kg

Cut Mushroom – 2 cups

You may also like to taste Penang laksa
 

Also taste Mix vegetable curry/labra - A Typical Veg. Bengali delight

Onion- 1 small

Bay leaf-1

Garlic bubbles-2

Butter – 1 small cube

Water -3 cups

Cream or mayonnaise (Optional)

Black pepper crushed

Small Cubes of Paneer -06

Salt to taste

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 Method:

-Wash Spinach with hot water and the cut nicely

-Heat butter in a sauce pan on high flame and fry paneer in it.  Take it out when brown

-Now fry bay leaf for some seconds

-While bay leaf is being fried, add garlic and let it get browned. Flame should be low

-Boil mushrooms in another pan. 

You may also like to taste Rajma Burger
 

-Fry the onion.  While the process is on, add chopped spinach

-Stir it continuous and add black pepper and salt.

-Now add water and boil the entire mixture.

-Take it off the fire and keep it to get cool.  Blend it nicely in a mixer.

-The soup should be thick.  Add mushroom and paneer to it.

-Put on flames for some time

-Now, it is ready.  Add graded cheese and top it nicely with some cream or mayonnaise.

-Its ready to serve.

 pic courtesy:http://www.spiceindiaonline.com/wp-content/uploads/DSCN2747.JPG