Friday, August 22, 2008

Cauliflower with Coconut milk


5oo gms Cauliflower (cut into medium pieces).
200 gms Potato (diced).
1 coconut.
1 tsp,Ginger paste.
1 tsp. green chili paste.
2 cardamom.
2 cinnamon stick.
1 tsp. Turmeric powder.
1 tsp. cumin powder.
1 tsp. coriander powder.
1 tsp. Garam masala powder.
Salt (as per taste).
1/2 tsp.Sugar.


1 Grate coconut and soak into 1 cup of hot water for 10 minutes. Now squeeze the coconut to get milk.

2. Heat oil in a pan. Put cauliflower and potato in the pan and fry for about 5 minutes. take it out and set aside.

3. Heat oil in another pan . Add cardamom and cinnamon stick. Now add ginger and chili paste. Fry adding little water. Add turmeric powder, cumin powder, coriander powder and salt. Fry for 4 to 5 minutes and then add fried cauliflower and potato. Saute for another 5 minutes. now add coconut milk .

4. Stir for sometime and then cover it and let it cook for 6 to 8 minutes with stirring in between. Now add garam masala and sugar and stir it again.

5. When the gravy becomes dry and starts leaving oil from it, reduce the flame.

Garnish with Coriander leaves and serve hot with plan steamed rice.

Tips: Ohter easily available vegetables also can be used for this recipe.

Monday, August 18, 2008

Chili Chicken


500 gms.Chicken (boneless preferred).
1/2 cup corn flour.
2 tblsp. flour (Maida).
1 egg(beaten).
2 tblsp. ginger garlic paste.
2 large onions (Cut in cubed and separate clove).
1 Capsicum (Cut into cubes).
1 tsp. chopped ginger.
1 tsp. chopped garlic.
3 green chilis chopped.
1 tsp red chili powder.
2 tblsp. Soy sauce.
1 tsp. chilli sauce.
1 tsp. vinegar.
2 tblsp. tomato sauce.


  1. Cut the chicken into small pieces. Mix with 1 tblsp. Soy sauce, egg , 1 tblsp. ginger garlic paste, 2 tblsp. corn flour, 2 tblsp. flour and salt and marinate it for 1 hour.
  2. Heat oil in a pan and deep fry the marinated chicken pieces in low flame till it becomes tender and golden brown in color.
  3. Mix 1 tblsp of corn flour in 1/2 cup of water and set aside.
  4. Heat oil in a flat pan. and add chopped ginger, garlic and green chilis. Now add onion, ginger garlic paste and capsicum pieces and fry for 4 to 5 minutes.
  5. Add 1 sauce, 1 tsp.chili sacuce, 2 tblsp. tomato sauce, salt and pepper powder. Stir fry in high flame for 5 minutes and then add fried chicken pieces. stirr for a couple of minutes.
  6. Add the corn flour dissolved water with constant stirring to avoid lumps. Now Cook for 5 to minutes.
  7. Garnish with spring onion leaves and serve hot with fried rice or noodles.

Shaahi Paneer Curry


250 Gms. Paneer (Cut into medium cubes).
1 Large onion (grated).
1 Cup tomato puree.
1 tsp. Garlic paste.
1 tsp. Green chili paste.
1/2 tsp. ground clove.
1 tsp. Cumin.
1 tsp. roasted cumin powder.
1 tsp. turmeric powder.
1/2 tsp. Red chili powder.
1 tsp. garam masala.
Coriander leaves.


1. Heat oil in a pan. Add paneer cubes and shallow fry them. Set them aside.

2. Heat oil in a pan. Add whole cumin. Now add grated onion, garlic paste and green chili paste. Fry them until the onion turns yellow. Now add turmeric powder,cumin powder, red chili powder and ground clove. Fry for about 5 minutes and then add tomato puree.

3. Cook the gravy for 6 to 8 minute and add 1 tsp Salt ( or as per taste) and 1/2 tsp sugar (or as per taste)and garam masala powder. Now add paneer cubes and cover it and cook for another 5 minutes.

4. When the gravy becomes thick add chopped coriander.

Garnish with coriander leaves and serve hot with Chapati or naan.

Sunday, August 17, 2008

Maachher Muror Ghonto (Fish head curry).


1 Large fish head (Rohu or Katla).
50 gms (2 tblsp.)Flavored rice ( Basmati or Jeera rice).
1 onion (grated).
1 onion cut into cubes.
1 tblsp. grated ginger.
3 green chilis (slitted).
1 Tomato (chopped).
1 bay leaf.
2 cinnamon stick.
2 Cardamoms.
2 Cloves.
2 tsp. turmeric powder.
1/2 tsp. Coriander powder.
½ tsp.Cumin powder.
1 tsp. red chili powder.
1 tsp. Garam masala powder.
Salt (According to taste).
Mustard oil (Any other oil also can be used.).


  1. Wash the fish and cut into 2 halves. Mix turmeric powder and salt to it. Heat oil in a pan and fry those pieces until it becomes golden.
  2. Heat oil in a pan and put washed rice grains and fry them for a couple of minute and set aside.
  3. Put 1 tbsp. oil in the pan and heat it. Add 1 bay leaf, whole cinnamon, cardamom and cloves. Fry them for a minute and then add onion cubes. When onion becomes soft add grated onion, ginger and green chilis. Sauté for about 5 minutes. Now add turmeric powder, Cumin powder, Coriander powder, Red chili powder and salt. Fry the masala for 5 to 6 minutes and add chopped tomato and again cook it for another couple of minutes.
  4. When the tomato become soft, adds fried rice and stir a little. Now add 2 cups of water.
  5. Close the lid pf the pan and let it cooked for 10 minutes so that the rice gets boiled well.
  6. Finally add fish head pieces and Gram masala. Cover it and again and cook for another 5 minutes with stirring slowly so that the pieces doesn’t get smashed. When the water reduces and gravy becomes thick reduce the flame and add tsp. of ghee. Now take it out and serve it hot.

Friday, August 15, 2008

Shorshe Maach (Fish With Mustard) Recipe

This is an authentic bengali recipe which is very quick and easy to prepare.The taste of this recipe is completely different from other bengali dishes because of the pungent flavor of mustard.This recipe is considered to be healthier than other non veg dishes as it is cooked in steam and very less oil is required for it. Any fish like Rohu, Katla,Telapia, pabda, pomfret and specially Hilsa (illish maach) which is highly recommended for this dish. Another specialty of this recipe is it can be cooked in pan as well as in microwave.


500 gms fish.
2 tblsp. mustard paste(0.
1 tsp. green chili paste.
1 large onion finely chopped.
2 green chilis (slitted).
1 tsp. turmeric powder.
1 tsp. Salt (as per taste).
1 tsp sugar.
2 tblsp. kachhi ghani mustard oil.


1.Wash and cut fish into pieces.

2.Take a stainless steel box and mix fish pieces, mustard paste, chili paste, chopped onion, turmeric powder, salt sugar and mustard oil. after mixing add slitted green chilis. Close the lid of the box.

3.Pour 2 cups of water in a large pan and keep the closed box in the pan and cover with a lid. Reduce the flame to medium and let it cook for 20 minutes. If the water in the pan dries, add more water.

* For microwave preparation, mix all the ingredients in a microwave safe container and and let it cook in microwave for 15 minutes in 850W with Stiring twice or thrice in between.

4.When the fishes are well cooked,take it out in a serving dish and garnish with coriander leaves.

Wednesday, August 6, 2008

Capsicum Chicken


1 Kg. Chicken (Cut into medium size pieces).
21 cup capsicum (diced).
2 large onion (Copped)
2 tbsp. Ginger garlic paste.
1 tbsp. Soy sauce.
1 tbsp. tomato sauce.
1 tsp.vinegar.
1 tsp.turmeric powder.
1 tsp.cumin powder.
1 tsp.coriander powder.
1 tsp. red chilli powder.
2 Cinnamon stick.
2 Cardamom.
2 clove.
Mustard oil.
1tbsp. lemon juice.
Capsicum cutted lengthwise for garnishing.


1. Wash and cut chicken into medium sized pieces. In a bowl add chicken, ginger garlic paste, turmeric powder, cumin powder, coriander powder, red chili powder, Soy sauce, vinegar, Salt as required and lemon juice. Mix well and marinate it in refrigerator for 6 or more hours.

2. Heat 3 tbsp.mustard oil in a pan. Add Capsicum and Saute for about 5 minute and then set aside.

3. Heat mustard oil in pan. Add cinnamon, clove and cardamom. Now add chopped onion and saute until onion turns golden yellow. Now add marinated chicken. Stir continuously for 10 to 15 minutes. When excess water is removed and oil gets separated from the chicken add capsicum tomato sauce and garam masala. Stir again for 6 to 8 minute. Add 1 cup of water and cover the pan.Reduce the heat and let it cook for 15 to 20 min (until the chicken is fully cooked) with Stirring at regular interval. Now stir at high flame in order to remove the excess water so that the gravy becomes thick.

Garnish with long stripes of Capsicum.Serve hot with Naan, chapati and plain rice.


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