Maacher jhol (Bengali fish curry)

This curry is full-flavoured, tangy and spicy - a curry made for Indians. It is unadulterated and unapologetic. Those who like their Indian food mild need not bother with this dish.



Ingredients:

• 8 fish fillets8
• 1 tablespoon red chilli powder
• 4 red chillies whole
• 1 teaspoon mustard paste
• 1 teaspoon turmeric powder
• 4 green chillies slit
• 2 tablespoon coriander powder
• 1 tablespoon garlic paste
• 1 teaspoon mustard seeds
• 1 bay leaf
• 2 cup onions chopped
• 1 tablespoon ginger paste
• 1 teaspoon onion seeds (kalonji)
• 2 tablespoon lemon juice
• mustard oil for frying
• salt to taste

Method

Clean and cut fish fillet, wash well, remove excess water and then marinate with limejuice, turmeric powder and salt. Keep aside for 30 minutes.
Heat up a pan, mix in 1 tablespoon oil, shallow fry marinated fish from both sides until slightly browned. Take off and keep aside.
Heat up remaining oil, mix in mustard seeds, kalonji, whole dry red chillies and bay leaf, stir fry for a few minutes till seeds crackles, mix in ginger, garlic paste and stir fry again for a moment. Mix in cut onion and stir fry until slightly brown in colour.
Mix in mustard paste, red chilli powder, coriander powder and turmeric powder; stir fry masala nicely until oil starts separating. Adjust water and salt, bring to boil and then mix in shallow fried fish, put green chilli slits on top. Stir fry on a slow flame until fish get cooked and oil starts floating on top of gravy. Take off and decorate with cut green coriander leaves.

CHICKEN BIRYANI

Chicken Biryani is a delicious non vegetarian Indian cuisine, but biryani's can be Vegetarian and non Vegetarian both. Today i am going to make chicken biryani, hope you all will enjoy this recipe.


Ingredients

• 2 Cups Basmati Rice
• 3/4 kg Chicken Pieces
• 1/2 Cup Milk
• 1 Cup Yogurt
• 3 Sliced onion
• 1 Teaspoon Ginger Paste
• 1/2 Teaspoon Garlic Paste
• 1 Teaspoon Green Chilli Paste
• 1/2 Cup Tomato Puree
• 2 teaspoon Red Chilli Powder
• 1 teaspoon Turmeric Powder
• 1 teaspoon Roasted cumin powder
• 2 teaspoon Garam Masala Powder
• 1 teaspoon Coriander Powder
• 1/2 teaspoon Cardamom Powder
• 1/2 tablespoon Whole Garam Masala
• Salt to taste
• Saffron a pinch
• 2 tablespoon Rose water
• 2 tablespoon Green Coriander Leaves
• Mint leaves (Garnishing)
• 10 tablespoon Oil
• 4 Tablespoon butter
• Clay pot for serving

Method

Marinate the chicken pieces with the mixture of tomato puree, yogurt, ginger garlic paste, green chilli paste, red chilli powder, turmeric powder, roasted cumin powder, garam masala, coriander powder and salt, and keep aside for 3-4 hours.

Now heat the oil in a pan and fry the sliced onions until it becomes golden brown, and keep half aside. Now add the marinated chicken and cook it for 10 minutes.

Boil water, add 1/2 of the whole garam masala, bay leaf, salt and rice in it. Cook the rice until 3/4th done. Drain rice and place it aside.

Dissolve saffron in warm milk and set aside.

Place alternate layers of chicken and rice in a clay pot. Now sprinkle saffron dissolved in milk, remaining garam masala powder, golden fried sliced onions and butter in between the layers and on the top. Carefully end it with the rice layer topped with saffron, spices & rose water. Cover and seal it with an aluminum foil and cook on low flame for about 10 to12 minutes. Chicken Biryani is ready to serve.

Mutton Curry

Mutton Curry

Mostly I make all types of recipes in my previous post I have prepared Mutter Paneer a delicious recipe of North India . I like making spice foods so today I am making Mutton Curry, its not only mouth watering but also a very tempting dish.


Ingredients

• Mutton pieces 300 g
• 2 Onions chopped
• 2 Tomatoes chopped
• 2 Tablespoon yogurt
• 1/4 Tablespoon Ginger paste
• 1/2 Tablespoon Garlic paste
• Red Chili paste (as per taste)
• 1 Tablespoon lemon juice
• 1 Teaspoon poppy seed paste
• 1 Cup hot water
• Salt (as per taste)
• 5 Tablespoons oil

Whole Spices

• 2 Bay leaves
• 2 Cardamoms
• Cinnamon sticks ½ inches
• 4 cloves

Powdered Spices

• 1 Teaspoon fresh black pepper powder
• 1 teaspoon turmeric powder
• ½ Teaspoon coriander powder
• ½ Teaspoon cinnamon powder
• ½ Teaspoon cardamom powder
• ½ Teaspoon cumin powder
• ½ teaspoon garam masala

Garnishing

• (Fresh Green Coriander)

Mutton curry

Take mutton pieces add ginger past, garlic past, yogurt ,lemon juice , pinch of salt and 2 tablespoon vegetable oil and marinate the mutton pieces for one hour.
Heat oil in pressure cooker and when oil is hot add bay leaves, cardamom, cinnamon sticks, cloves and cook for 3 seconds. Add chopped onions, garlic past, ginger past tomato chopped and cook it for3 min add marinated mutton and fry it on high heat for 10 minutes add coriander powder, cinnamon powder, cardamom powder, cumin powder turmeric powder , garam masala , fresh black pepper powder ,chili past(as per taste), poppy seed past and salt(as per taste) then fry for 5 minutes on low heat. Now cook on low heat for a few minutes then add 1 cup hot water Close the lid of the pressure cooker and let it cook for about 3 whistles and then off the gas. Check if the mutton is cooked thoroughly. If not switch on the gas and let it cook on medium flame till the mutton is cooked. Garnish with coriander leaves and serve hot.