Here I Cook

Ek Bangalir Rannaghaur Theke(From a Bengali’s Kitchen)

Archive for April, 2008

Potato Tibetan Style

Posted by Sudeshna on April 28, 2008

Hi, had been writing about Bengali cuisine all these time, so just thought of changing your taste a bit. There was a Nepali cook at my place a long time ago; he used to cook the potato in Tibetan style.

Well I was in school then and this had been my lunch during the break for many a days. It tasted so good with roti or paratha. All my class mates used to run behind me to have a spoonful of the curry.

So here it goes for you all.

Ingredients:

Potato (aalu): 5 large ones, peeled and cut into dices of 1 inches size

Onion (peyaj): 1 finely chopped

Fenugreek powder (methi guro): ½ tea-spoons

Garlic (rasun): 2 cloves finely chopped

Ginger paste (aada bata): 1 tea-spoon

Turmeric powder (halud guro): ¼ tea-spoons

Tomato: 2 medium sized

Olive oil: 2 table-spoons

Green chilli (kacha lanka): 3

Preparation:

  • Sauté the fenugreek seeds in a pan until they become golden brown.
  • To it add the chilli, garlic, ginger paste, and onions. Fry till the onion wilts.
  • Cut the tomato in quarters and add along with the turmeric powder. Fry for 1 or 2 minutes more.
  • Add the whole sautéed masala in a blender and puree until it becomes smooth.
  • Boil the potatoes and fry little.
  • Add the puree and gently cook for a minute.
  • Serve with roti or paratha or just have it over an evening chat.

Potato Tibetan Style
If you don’t want to add olive oil , then cook it with sunflower or mustard oil also. You can also add some coriander over it as a garnishing just before serving.

Happy cooking.

Posted in Niramis(Vegetarian) | Tagged: , , , , , , , | Leave a Comment »

Sorry

Posted by Sudeshna on April 27, 2008

Hello everybody ,

I had been busy with my profession  so couldn’t give much time to my hobby. I am sorry for my absence. Would be writing about a new recipe tomorrow.Till then please do bear with me.

Posted in Uncategorized | Tagged: , , , | 2 Comments »

Egg Curry

Posted by Sudeshna on April 23, 2008

Hi.

I had been writing about chicken, fish and vegetables all these while. I think my eggetarian viewers will be angry with me. So this goes to all those who are in love with eggs “Sunday ho ya Monday, roj khaiye aande”. This was from the advertisement that used to be telecasted on DDI years ago.

The egg curry is a very simple one; anybody can cook it in no time, especially when you are thinking of what to cook for a lat e night dinner.

Ingredients:

Egg (dim): 4

Potato (aalu): 4 medium sized

Onion (peyaj): 2 medium sized

Turmeric powder (haluder guro): 1 tea-spoon

Chilli powder (sukhno lankar guro): 1 tea-spoon

Ginger garlic paste (aada rasun bata): 1 table-spoon

Garlic (rasun): 3 / 4 cloves

Mustard oil (sarser tel): 2 table spoon

Water: 2 cups

Salt to taste

Preparation:

  • Cut the potatoes into halves.
  • Boil the potato and the egg. Make the egg hard boiled.
  • Heat the oil in a kadai. Fry the egg and potato separately till they become golden brown. Keep aside.
  • Again take little oil, fry the onions. As they become golden brown, add the ginger garlic paste and the garlic cloves to it. Saute for a minute.
  • Add turmeric powder, chilli powder, salt and water. Let it boil for a while.
  • Add the fried eggs and potatoes and cook for 5 minutes.
  • Serve with roti, paratha, or rice. Or just have it like that.

Those of you who don’t like potatoes can withhold the potatoes.

Do keep looking for some more egg preparations in the forth coming posts. Till then happy cooking and happy eating.

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Aalur Malaikari

Posted by Sudeshna on April 22, 2008

Serves 6

Thanks all for making my post in the 100 hits list of blogs. So lets have something special one this occasion. It goes to those potato lovers, who still don’t give a damn to the extra weight. For those who really do, you can sacrifice that for a day and try this out.

Ingredients:

Potato (aalu): 8 big ones

Onions (peyaj): 4 medium sized

Ginger paste (aada bata): 2 table-spoons

Garlic (rasun): 6 cloves

Curd (doi): 200ml

Coconut milk (narkeler dudh): 1 ½ cup

Garam masala (only Elaichi and cardamon)

Green chilli (kachaa lanka): 4

Turmeric powder (halud guro): 1 tea-spoon

Coriander leaves (dhone pata): for garnishing

Sunflower oil: 3 table-spoons

Preparation:

  • Cut the potatoes in halves and boil them without peeling. Ones they soften take them out and peel them off. Keep aside.
  • Heat the oil in kadai. Add the elaichi and cardamom, sauté for a minute.
  • Add the onions, garlic, and ginger paste. Fry till the onions become golden brown.
  • Add the boiled potatoes and fry. Add salt and turmeric powder. You can avoid turmeric if you don’t want to make the curry colored.
  • When the potatoes become half fried add the whipped curd and cook for 2/3 minutes.
  • Add coconut milk and leave it for the gravy to become bit dry.
  • Garnish with coriander leaves and serve with roti, luchi, parota, or the all time Bengal favorite rice.

If you don’t want to make it vegetarian , i.e, without onions, then just avoid oinions and garlic.

Posted in Niramis(Vegetarian) | Tagged: , , , , | Leave a Comment »

Badha Kopir Tarkari

Posted by Sudeshna on April 21, 2008

Serves: 4

Its Monday today, most of the houses prefer to vegetarian food, no difference at my place too. So cooked cabbage today and of course Bengali style. My maternal gets a credit for this, she cooks this dish, just too well. I have never tasted somebody cook better badha kopir tarkari than her.

There are lots of option to make it spicier and tastier, I will start with the basic requirements and eventually add the addendums.

Ingredients:

Cabbage (Bandha Kopi): 1 medium sized

Ginger paste (Aada bata): 2 table spoons

Potatoes (aalu) : 2/3, diced to make 4 pieces out of each

Tomato: 1 big

Turmeric powder (Haluder guro): 1 tea-spoon

Cumin powder (Jeera guro): 1 table-spoon

Chilli powder (Sukhno lankar guro): 1 ½ tea-spoon

Green chilli (kacha lanka): 2

Sugar (Chini): 1 tea-spoon

Bay leaves (tej pata): 2

Garam masala: ½ tea-spoons

Mustard oil(Sarser tel): 3 table-spoons

Optional items:-

Peas (matorsuti): ½ cup

Macher matha: 1

Preparation:

  • Boil the cabbage till it become soft. Drain out the excess water and keep the cabbage aside.
  • Heat oil in a kadai, fry the diced potatoes and keep apart.
  • Heat oil in the kadai , and add the ginger paste, bay leaf, tomato and just sauté.
  • Add the cabbage and the potatoes and just let it cook by itself. Put a lid over the kadai for faster cooking.
  • Check after 5/6 minutes whether the potatoes have softened, if not then add little water.
  • Cook in simmering flame and turn it around after regular intervals so that it doesn’t stick to the base of the kadai.
  • You can add the peas and let the whole curry to dry as much as possible without letting it to stick to the bottom.
  • If you want to add something non-veg to it then go ahead. Fry the smashed fish head and add it to the cabbage and let it cook.
  • When it becomes almost dry, add little garam masala and serve hot with rice or roti.

Badha Kopir tarkari

Enjoy your meal, happy cooking.

Posted in Niramis(Vegetarian) | Tagged: , , , , , | 2 Comments »

Chicken Manpasand

Posted by Sudeshna on April 20, 2008

This is a new style of chicken I cooked a few days ago. It was absolutely experimental, but it turned out to be good. So posting it in this blog.

Serves 4

Ingredients:

Chicken (murgi): 1kg

Onions (peyaj): 5 medium sized ones

Tomato: 2 medium sized

Potato (aalu): 4 pieces

Mustard oil (sarser tel): 4 tablespoon

Ginger garlic paste (aada-rasun baata): 2 tea-spoons

Garlic (rasun): 4/5 cubes

Turmeric powder (haluder guro): 1 tea-spoon

Chilli powder (sukno lankar guro): 2 tea-spoons

Kasuri methi: 2 tea-spoons

Salt to taste

Preparation:

· Wash the chicken well. Take chicken, two onion cut into halves, tomatoes, 1 tea-spoon of ginger and garlic, and water to cover the chicken in a deep bowl. Boil the chicken; keep aside the boiled chicken and onions. Keep the chicken stock apart.

· In a kadai, pour the mustard oil and heat it. Add the diced potatoes and fry. Keep the potatoes aside after they become golden brown.

· Add diced onions in the oil and fry for 1 or 2 mins. Add garlic ginger paste and the garlic cubes and fry one more minute. To the fried spice add chicken and the boiled onions. Add the stock along with the turmeric and chilli powder. Cook for 7 minutes with a lid over the kadai. Add the fried potatoes.

· Check if the chicken has softened, add more stock if required.

· Add crushed kasuri methi and cook for 1 minute.

· Serve hot with rice, roti , paratha.

Posted in Chicken | Tagged: , , , , , | 2 Comments »

Doi Rui

Posted by Sudeshna on April 16, 2008

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Serves 6

After a chicken dish and then a veggie delight here I am to tell you about the Bengal’s favorite platter – a fish curry. Fish had always been my favorite, though here in Bangalore you can’t find such good and fresh variety of fish, so I miss that “fish market” back in Kolkata, those shouts and the fishy smell. O lets not talk about that, it makes me home sick. So, Doi Rui is my mom’s special dish. She is a superb cook, and her specialty is this Doi Rui.

Ingredients:

Rohu ( rui maach) : 1kg , cut into medium sized pieces, de-shelled and cleaned

Curd (doi): 200 gm

Green Chilli (kacha lanka): 3/4

Turmeric powder (haluder guro): 1 ½ tsp

Ginger paste ( aada baata): 1tbsp

Chilli powder (sukhno lankar guro): 1 ½ tsp

Onions (peyaj): 2

Salt to taste

Preparation:

  • Mix curd, onion juice of 1onion, ½ tsp ginger, ½ tsp of turmeric and ½ chilli powder in a bowl, add the fish pieces to them and marinate for 15mins.
  • Heat mustard oil in a pan. Add the left out onions when the oil becomes hot. Sauté till the onions become golden brown. Add 1 tsp of ginger paste and fry little.
  • Add the marinated fish to the pan add salt, turmeric powder, chilli powder, 3 green chillis and let it cook for sometime. Take care that the pieces do not break, so don’t disturb it much, let it just cook. Use a lid for fast cooking.
  • Check after 5/7 mins whether the fish has become tender, if not then add little bit of water to it.
  • A great smell from the kitchen tells you that your Doi Rui is done.

Serve it with hot rice and enjoy that feeling of being at home, anywhere in this world .Happy cooking and happy eating.

Ready to serve Doi Rui

Ready to serve Doi Rui

Addendum:

If you are really interested in having that Mom cooked taste then add just fry some potato pieces cut in like the French fry style and add them to the curry.

Alternate way:

If you are in real hurry and don’t have time to marinate the fish, then no problem at all. First fry the pieces and keep aside. Fry the onions and ginger paste as mentioned before. Add curd, turmeric powder, chilli powder, salt, ¾ green chilli and little bit of water. Allow it to boil for 3 mins and then add the fried fish pieces. Cook for 7 mins more and your doi rui is ready to serve.

Posted in fish | Tagged: , , , , , | 5 Comments »

Onion Pakora

Posted by Sudeshna on April 2, 2008

Serves: 4

Onion pakora, or peyaji, or whatever you may call it the taste and remains the same. Those evenings, everybody coming back from office, sitting in the drawing room , and Ma gets a big bowl full of peyaji. O, I just miss those days. But nothing doing, days pass by. It had been mom before and now it’s me to get into the kitchen. So lots of talk, lets now get back to cooking .To start with:

Onions (peyaj): 4 big, chopped properly

Mustard oil (sarser tel): 50ml

Green chilli(kacha lanka) : 4 , chopped

Cornflour: 2tsp

Salt to taste.

The Preparation:

Just add the chopped onions, green chilli , salt , corn flour and 1 tsp of mustard oil. Mix them all and keep aside for 5/10mins so the onions soften.

Cooking:

Add mustard oil in a shallow pan. When oil get heated up , make small pakora size flattened balls of the marinated onions and fry till they become golden brown.

Serve with sauce or chutney, and enjoy your evening meal.

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Chicken Kasha

Posted by Sudeshna on April 1, 2008

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Serves: 4

This is my first post here in this webpage, so let’s start with some spicy thing. One of my favorite dishes – Chicken kasha.

Ingredients:

Chicken -1kg

Curd(doi) – 150gm

Onions(peyaj) – 4 big ones

Garlic(rasun) – 5/6 peeled

Ginger(aada) -10/20gm

Turmeric powder(halud) – 2tsp

Chilli powder(lankar guro) – 3 tsp

Vegetable or mustard oil – 2 big tablespoons

Salt to taste

Procedure

First of all clean the chicken very well, let it be under running tap water for at least 5mins. Take the chicken in bowl and then add the curd, 1 big tablespoon of ginger garlic paste, 2 tea spoons of chilli powder , 2 tablespoon of onion juice(chop one onion and grind it in a mixer) and salt . Keep it aside for 3mins.

Heat the oil in a kadai, sauté the chopped onions, and garlic till they become golden brown. Keep aside one-fourth of the onions for garnishing later. Put in the rest of garlic – ginger paste into the sautéed onion and ginger, and just fry for a minute or so. Add the marinated chicken to the kadai and pour 2 cups of water. Put a lid and cook for few minutes.

Check after 5/6mins whether the chicken has become got cooked. If it still seems to be stiff , add some more water and cook for sometime more.

A great smell will fill up your kitchen when it’s cooked. Turn off the stove. Put the cooked chicken in a bowl and garnish it with the fried onions.

Enjoy it with rice, chapatti or paratha.

An addendum

Those of you who are still in love with potatoes can add 2/3 big sized potatoes to it. Cut the potatoes into one-fourth size. Fry till it becomes golden (don’t over fry it) and keep it aside. After adding the chicken, wait for 5mins and then add the fried potatoes to it.

Posted in Chicken | Tagged: , , , | 6 Comments »