Here I Cook

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

Posts Tagged ‘bangali ranna’

Dim Lalbahari

Posted by Sudeshna on August 6, 2008

After coming back home tonight, I found there was actually no vegetables left. The only thing that I found in my kitchen was two tomatoes, some onions, garlic and of course there was my all time ready stock of eggs. Putting on my apron, I was ready to prepare something really rich and spicy, because the last few days I was only eating blunt non-spicy food and my taste buds were all expecting something to get aroused.

The cooking time was short. Cooked some rice, and served the dinner at the dining table. My little experiment with the left out morsels turned out to be delicacy. Tasty, spicy and easy to cook, the best one can ask after a whole day’s work. The current gone once again for the second time after I reached home, Enrique singing in my laptop, the candle light at the dinner table and the hot food: all added to excellent milieu of tonight’s dinner. I would just love to have it once more.

The recipe here’s for all of you.

Serves: 2

Cooking Time: 10 mins

Ingredients:

Egg (Dim): 4

Tomato: 2

Onion (Peyaj): 2

Garlic (Rasun): 4 / 6 cloves

Ginger- garlic paste (Aada-Rasun bata): 1½ teaspoons

Turmeric powder (Halud guro): 1 teaspoon

Chili powder (Shukhno Lankar guro): ½ teaspoon

Garam Masala: ½ teaspoon

Sunflower oil (Tel): 2 tablespoons

Salt to taste

The ingredients

The ingredients

Preparation:

  • Chop the onions and tomato into small pieces.
  • Beat the eggs in a bowl; just add ½ teaspoon salt with it.
  • Heat 1 tablespoon of oil in a wok.
  • As the oil gets fully heated add the beaten eggs and fry to make a big omelet.
  • Set the omelet on a dish and cut it into four halves or you may cut it in your own way.
  • Add the left out oil on the wok and heat.
  • Add the onion and garlic cloves as the oil gets heated. Sauté until the onions soften.
  • Add the ginger-garlic paste.
  • Throw in the tomatoes; add all spices along with salt.
  • Pour little water if it becomes too dry.
  • As the gravy starts becoming thicker add the fried pieces of eggs and toggle them in the gravy.
  • Serve hot with rice, chapathi or roti.

Am sure you’ll enjoy cooking it and of course having it. Catch on for the other recipes. Till then happy cooking and happy eating.

Ready to serve Dim Lalbahari

Ready to serve Dim Lalbahari

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Posted in Egg, snacks | 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 »