Posto chicken 

Ingredients :

  • 500 gm chicken pieces
  • 4 medium sized onions – chopped
  • 4 green chillies
  • 2 Tbsp grated coconut
  • 2 Tbsp poppy seeds (posto)
  • 1/2 inch cinnamon stick
  • 2 cardamoms
  • 5 cloves of garlic
  • 1/2 inch ginger
  • 2 Tbsp chopped coriander leaves
  • Salt to taste
  • 4 Tbsp oil
  • 1 tsp chilli powder
  • 1/2 tsp coriander powder
  • 1/2 tsp cumin powder

Procedure:

Make fine paste of poppy seeds, green chillies, grated coconut, cinnamon stick, cardamom, cloves, ginger and garlic.
Heat kadai and put oil to heat.
Now add onions, fry until they turned into golden brown.
Add cleaned chicken, chilli powder, turmeric powder, coriander powder, cumin powder and salt.
Fry for 10 minutes on high flame or until the chicken pieces change its colour.
Add the posto paste to this and fry for another 10 minutes.
Add water depending on how much gravy is desired and wait until the chicken is soft and tender.
Posto chicken is now ready to be served, add coriander leaves on top before serving.

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Mocha Chingri

INGREDIENTS:

  • Banana blossom/ plantain flower (mocha)- 1full
  • Shrimps – 100gm
  • Potato- 1 piece, cubed
  • Onion- 1/2 chopped
  • Ginger paste- 2 tablespoon
  • Cinnamon- 1-1/2 stick
  • Bay leaves- 2
  • Turmeric powder-1teaspoon
  • Chilli Powder- 1 teaspoon
  • Garam masala powder- 1teaspoon
  • Green chillies
  • Salt
  • Oil
  • Ghee

 PROCEDURE:

Clean and chop the banana blossom. Then boil and smash it. Now Smear the shrimps with salt and turmeric powder and keep aside for 15 minute. Heat some oil in a pan and fry the potatoes until golden brown. Now fry the shrimps and keep aside. Add more oil in the pan and add bay leaves, salt and chopped onion. Saute well. Then add ginger paste, chili powder, turmeric powder and half cup of water, saute well for 2-3 min. Now add the mashed banana blossom and salt, cook well. Cover and cook for few minutes, then add the fried potatoes. And finally add fried shrimps and mix well. At the end add some ghee and garam masala powder and mix well. Cover and let it rest for few minutes. Serve hot with steamed rice.

Chingri potoler dolma

INGREDIENTS :

  • POINTED GOURD (POTOL ) – 8 TO 10
  • PRAWNS – 100 GMS
  • CHOPPED ONION – 2 NOS
  • CHOPPED GINGER – 1 TSP
  • CHOPPED GREEN CHILLIES-4 NOS
  • TURMERIC POWDER – ½ TSP
  • POTATO – 2 (CHOPPED)
  • POPPY SEED PASTE – 1 TSP
  • MUSTARD PASTE – 1 TSP
  • MUSTARD OIL – 2-3 TBSP
  • RAISINS – 50 GMS
  • MUSTARD OIL – 3-4 TBSP
  • ONION PASTE – 1 CUP
  • GINGER PASTE – 1 TSP
  • GARLIC PASTE – 1 TSP
  • TOMATO PASTE – 2 TSP
  • CASHEW PASTE – 25 GMS
  • COCONUT PASTE – 2 TSP
  • MUSTARD PASTE – 1 TSP
  • RED CHILLI POWDER – 1 TSP
  • TURMERIC POWDER – 1 TSP
  • SUGAR ½ TSP
  • SALT – TO TASTE
  • GREEN CHILLI – 6 NOS
  • GHEE – 1 TBSP
  • CORIANDER LEAVES – 2 TSP

Procedure:

Cut the sides of the pointed gourd and discard them. Scoop out the seeds of the pointed gourd with a thin knife and small spoon.

Heat mustard oil in a pan and fry the pointed gourd lightly and keep aside.

Heat about 2-3 tbsp of mustard oil in a pan and fry the chopped onion, chopped ginger and chopped green chillies. Fry till the onions are soft. Add the chopped potato pieces, chopped prawns, salt and turmeric powder.

Cook the mixture till almost done and then add the mustard paste. Fry till the mixture is well cooked and dry. Take it off and let it cool. Stuff all the fried pointed gourd with this mixture.

For the gravy, heat 3-4 tbsp of mustard oil in a pan. Add the onion, ginger and garlic paste.

In a small bowl take the tomato paste, kaju paste, coconut paste, turmeric powder, red chilli powder and a little water. Mix well and add it to the pan.

Add sugar and salt. Mix well and fry this mixture till the oil leaves the sides. Add the green chillies slit lengthwise. Now add a little water to make a thick gravy. Now place the stuffed potols in the curry. Simmer and cook for about 10 min. Do not stir or else the filling will come out. Then add the ghee and chopped coriander leaves. Serve with paratha or plain steamed rice.

Recipe by :  Aritra Basu

Chicken Momo

Ingredients :

  • Chicken mince 1 cup
  • Refined flour 2 cups
  • Salt to taste
  • Spring onions with greens chopped 2
  • Ginger chopped 1 inch piece
  • Green chillies chopped 2
  • Garlic chopped 5-6 cloves
  • Soy sauce 2 teaspoons

Procedure :

Combine flour and salt in a bowl, mix well. Add sufficient water and knead into a soft dough. Combine minced chicken, spring onions, ginger, green chillies, garlic, soya sauce together and set aside.

Divide dough into sixteen small portions. Shape them into balls and roll out thinly. Put a teaspoon of the filling in the middle. Bring all edges together to the centre, making small tight pleats.

Pinch and twist the pleats to ensure that the momo is closed tightly. Steam in a steamer for about 20-25 minutes.

Recipe by: Aritra Basu

Chital macher muitha

Ingredients:

  • 1 Box Chital Minced
  • 1 tbsp Ginger Paste
  • 1 tbsp Garlic Paste
  • 1 tbsp Green Chilli Paste
  • 1 tsp Roasted Cumin Powder
  • Salt
  • 1 Onion Paste
  • 1 tbsp Ginger Garlic Paste
  • 1/2 Tomato, chopped
  • 1 Potato,  Cubed
  • 1 Bay Leaf
  • 2-3 Cloves
  • 1 Cinnamon Stick
  • 2 Green Cardamom
  • 1/2 tsp Garam Masala Powder

Process :

To make the Muitha (Dumplings/Kofta) mix the minced fish with the Ginger Garlic Paste, Chilli Paste, Cumin Powder and Salt. I know some people use boiled potato or corn flour but I prefer just not to use any binding agent. In a pan, boil some water, now wet your hands and take a small portion of the mixture, give it a round shape. Drop the balls in the hot boiling water and wait till the color changes, take the balls out after 2-3 minutes.
Using a paper towel or napkin, drain the excess water and shallow fry the Muitha/Dumplings in a pan.
For the gravy, heat oil in a pan, fry the Potato cubes and keep aside. Heat oil in the same pan add the Cloves, Cinnamon, Cardamom and Bay Leaf, leave for a minute and then add the Onion, Ginger Garlic paste, stir fry till the paste becomes brown in color. Add the chopped Tomato or Tomato Puree, Salt, Green Chilli Paste and cook till you can see oil separating out. Pour 2 cups of water, the fried Muitha/Dumplings, fried Potatoes, cover and give the gravy a boil.
Garnish with Garam Masala Powder and serve the delicious Chital Macher Muitha with Plain Rice.

Goan Fish curry

Ingredients:

  • Fish (500gm)
  • Onion (1, chopped)
  • Green chilli
  • Cumin seeds (2 tablespoons)
  • Coriander seeds (2 tablespoons)
  • Dried red chilli
  • Grated coconut (1/2 cup)
  • Ginger
  • Garlic
  • Tamarind pulp (2 tablespoons)
  • Salt
  • Oil

Process:

Fish should have a flat shape, wash and clean each piece properly.
Make a paste with cumin seeds, coriander seeds, red chillies, coconut, ginger, garlic and tamarind pulp, you can use a bit of water to mix properly.
Apply half of this paste to the fish and keep aside.
Now, heat the oil in a non-stick pan, add onion and saute till brown. Add green chilli and the remaining paste and stir well. Add some water and bring to boil. Now add the marinated fish pieces and salt and cook till the fish is done.
Serve hot with steamed rice.

Recipe by: Nisha

Fish Manchurian

Ingredients :

  • ½ KG FISH FILLETS
  • ½ TSP AJINOMOTO
  • 1 EGG
  • 2 TBSP CORN FLOUR
  • 2 TBSP LEMON JUICE
  • 2 TBSP GINGER-GARLIC PASTE
  • 2 TBSP TOMATO PUREE
  • 3 GREEN CHILIES
  • 4 TSP SOYA SAUCE
  • 4 CLOVES GARLIC
  • 4 TBSP ALL-PURPOSE FLOUR
  • 1/8 TSP BLACK PEPPER POWDER
  • SALT TO TASTE
  • OIL FOR FRYING
  • 2 TBSP CORIANDER LEAVES

Process:

MIX SALT, PEPPER, LEMON JUICE WITH FISH CUBES IN A BOWL AND MARINATE FOR 10-12 MINUTES.
IN A SEPERATE BOWL, COMBINE CORN FLOUR, FLOUR, BEATEN EGG, SALT AND GINGER-GARLIC PASTE WITH LITTLE WATER TO FORM A THIN BATTER.
HEAT THE OIL IN A FRYING PAN AND DIP THE MARINATED FISH INTO THE BATTER.
FRY THE FISH CUBES INTO OIL ON MEDIUM HEAT UNTIL GOLDEN BROWN. SET ASIDE.
HEAT AROUND 2 TBSP OIL IN A SEPARATE FRYING PAN AND SAUTE GARLIC AND GREEN CHILI UNTIL TURNING COLOR.
ADD TOMATO PUREE, SOYA SAUCE AND FRIED FISH, MIX WELL.
POUR IN A CUP OF WATER ALONG WITH AJINOMOTO AND SIMMER ON LOW HEAT, UNTIL GRAVY IS VERY THICK.
GARNISH WITH CORIANDER LEAVES.
SERVE HOT OVER RICE.