Sunday, 16 December 2018

Murg Pulao - Bengali style Chicken Pulao

       Traditional dishes don't need much introduction. Morog Pulao or Murg Pulao is one of them... very tasty, healthy and you can consider it as one pot meal.
         Most of the key ingredients of this dish are as same as chicken Biryani, but the taste is something different, not at all same as Chicken Biryani
         Since it is a traditional Bengali dish, I used Gobindobhog rice to make it, but there is always optional choice to use basmati rice. Its taste mainly depends on the smell of Bengali whole Garam masala and a sweet smell of lots of onion slices. There is a lot of variety in Garam masala and to prepare variety of dishes different Garam masala are needed. But traditional Bengali’s Garam masala are consist of cardamoms, cloves and cinnamon. I also here used only these three types of Garam masala. So let's start.....

For chicken preparation:
·        Chicken with bone(preferred pieces from leg)- 450 grams
·        Yoghurt-1/2 cup
·        Kashmiri red chili powder 1/2 tsp +1 tsp.
·        Salt to taste
·        Crashed Black pepper-1/4 tsp.
·        Onion slices-2 big sized
·        Ginger-garlic paste-2 tbsp.
·        Green chilies slices-2 nos.
·        Turmeric powder-1/4 tsp.
·        Black cardamom -1
·        Green cardamoms-2-3 nos.
·        Clove -4-5 nos.
·        Cinnamon stick-1 inch piece
·        Bay leaves-2 nos.
·        White oil-2 tbsp.
For Rice preparation:
·        Gobindo Bhogh rice -1 and 1/2 cup.
·        Cashew nuts 8-10 nos.
·        Raisins-1 handful
·        Green chilies slices-2 nos.
·        Rose water -1/8 spoon or (4-5 drops)
·        Keora water-4-5 drops
·        Salt to taste
·        Sugar-1 tbsp.
·        Milk -1cup
·        Water -2 cup.
·        Ghee-2 tsp. +1 tsp to fry the cashew and raisins in it.
·        Green cardamoms-4 no
·        Cinnamon stick -1 inch piece
·        Clove-4-5 nos.

For chicken preparation:
·        In a mixing bowl mix yoghurt,1/2 tsp. of Kashmiri red chili powder, crashed black pepper and salt.
·        Wash the chicken pieces very well. Mix the yoghurt mixture in it. Marinade for 1 hour.

·        Heat a Kadai. Add white oil. When hot add whole Garam masala (black and green cardamoms, cinnamon, clove, bay leaves).

·        After 8-9 seconds when smell is coming out, add onion slices and green chilies slices in it. Cook for 2 minutes at medium heat.
·        When onion will be little brown in colour, add ginger-garlic paste and cook for 2 minutes.
·        Now add marinated chicken and mix well. Add turmeric powder and 1 tsp. of red chili powder. Add some salt to adjust the taste.

·        Mix well and cover with a lid. Cook at low flame for 20 minutes. Chicken will be boiled and soft.
·        Open the lid and at high flame stir it for 2-3 minutes to dry the gravy more.(This step is optional. If after cooking 20 minutes gravy is dried, then this step is not required, otherwise this step has to follow, because we are making Morog pulao, so much more gravy we don't need.)
·        Now chicken is done, remove from heat.

  For rice preparation and finally what to do:

·        To make the rice heat kadai.Add ghee, green cardamoms, clove and cinnamon stick.

·        Add rice and fry with constant stirring for 1 minute at high flame. (Due to doing this step rice will not be stick to each other).
·        Then add water, milk, salt, rose water and sugar. When starts to boil, low the flame and cook for 15 minutes covering the lid.(In between 15 minutes  open the lid once and stir gently to notice the rice is boiled how much or stick to bottom of the pan).

·        When rice is done, switch off the flame and remove 1/2 amount of rice from Kadai.
·        From prepared chicken arrange chicken pieces and spread gravy over the half amount of rice that is still in Kadai and then cover with the rice that you removed from the Kadai.
·        Sprinkle keora water over it and spread some cashew nuts and raisins (I lightly fried cashew nuts and raisins in one tsp of ghee).

·        Now again heat the Kadai and cook for 3 minutes (otherwise rice can stick to the bottom portion of the pan) and definitely switch off the flame. Keep as it is for 5 minutes.
·        Then serve hot with raita..

Saturday, 24 November 2018

Sorson Ka Saag - Mustard green with Spinach

             Sarson ka saag and Makki ki roti' is a pride of Panjabi food.There are variety of dishes in this cuisine heavily influenced by fresh agricultural  and farm ingredients  and each are unique in taste.

          Sarson ka Sag is a thick gravy dish which used to prepare after making a paste of all types of saag together.The taste of Sarson ka saag ( mustard leaves) is little bit dominating and that's why the other types of saag have to mix with it to release it's domination.Generally spinach is used with mustard leaves,but sometimes others saag also can be used to make it.
          Here I used four types of Saags like Fenugreek leaves,spinach and  fresh fennel leaves with it.The last one I used first time (it is totally optional) and really the smell became awesome.So my personal opinion is obviously can use this fennel leaves only if it is fresh . The rest all method  I tried to  explained in my recipe.Please go through it.

·        Mustard leaves-300 grams(approx. 1/2 branch)
·        Spinach leaves - 500 grams( approx. 1 branch)
·        Fenugreek leaves(I used only leaves portion) - 250 grams( less than 1/2 branch)
·        Fennel leaves(optional)-one handful
·        Green chilies-2 nos.
·        Finely chopped onions- 2 nos.
·        Finely chopped garlic-1 no
·        Ginger - 1 inch piece+1/2 inch piece
·        Tomatoes-2 big sizes
·        Whole cumin seeds- 1 tsp.
·        Coriander powder- 1 tsp.
·        Asafoetida -1/8 tsp.
·        Kashmiri red chili powder-1/2 tsp.
·        Turmeric powder (optional)- 1 pinch
·        Maize flour ( Makki ki Ataa)-3-4 tsp.
·        Water -3-4 tsp.
·        Salt to taste
·        Pure ghee-2 tsp.
·        For garnishing:
·        Whole dry red chillies-2 nos
·        Garlic slices 7-8 pieces
·        Ghee-1/2 tsp.

·        Mix maize flour and water in a small ramekin without lump.

·        Make a smooth paste of tomatoes and 1 inch piece of ginger.

·        Wash and clean all types of Saag leaves with plenty of water to remove soil and all.(I always wash the sag for at-least 2-3 times) .

·        Boil the Saag with little bit of salt, green chilies and 1/2 inch piece of ginger in a pressure cooker.(don't need water to boil , because of those Saag will release water itself.)
·        After first whistle of the cooker, switch off the flame and wait till the vapor comes out from cooker and let them cool and blend together .(If blend in hot situation it will come in flow and can make your kitchen dirty).
·        Pour this paste in a bowl and mix maize flour mixture in it.
·        Heat a Kadai and add 2 tsp of ghee. Just after melting add asafoetida, whole cumin seeds.
·        When starts to crackling, add finely chopped onion and garlic. Sauté for 3-4 minutes, till it became translucent to see through.

·        Then add prepared tomato puree, red chili powder, coriander powder and salt. Mix well and cook till oil is floating over it.
·        Add Saag mixture in it. If need can add salt according to taste. Mix well and cook for 6-8 minutes. It will be thicken and done. Switch off the flame.
·        Heat another small Kadai, add pure Deshi ghee in it. when melt, add red dry chilies and garlic slices. Sauté for maximum 1 minute.
·        Spread it over the prepared Saag. Serve hot with the pride and known combination 'Makki ki roti' or any type of Indian breads.

Sunday, 18 November 2018

Dhokar Dalna (Bengali Fried Lentil Cakes curry)

             Traditional Bong Foods are always adorable. Dhokar Dalna or fried Lentil cake curry is such a great dish .It is one of the old, authentic veg dish which is used in any occasion. Sharing this recipe for my non-Bengali friends & followers. Try to cook once you will love to do it again.  


To make Dhoka
·        Chana dal - 1 cup
·        Motor dal - 1/2 cup
·        Ginger piece -1 inch
·        Green chilies-2 no
·        Salt to taste
·        Sugar 1 tsp.(optional)
·        Black cumin seeds- 1 tsp.
·        Asafoetida -1/2 tso.
·        Mustard oil -2 tbsp.
For gravy:
·        Potatoes ( boiled ,peeled and cut into four pieces)-2 medium size
·        Tomatoes -2 nos.
·        Ginger - 2 inches pieces
·        Cumin powder -1 tsp.
·        Coriander Powder -1 tsp.
·        Turmeric powder -1/2 tsp.
·        Kashmiri red chili powder - 1/2 tsp.
·        Dry red chilies - 2 nos.
·        Salt to taste
·        Sugar 2 tsp.
·        Green chilies slice -2 nos.
·        Asafoetida -1/4 tsp.
·        Whole cumin seeds 1/2 tsp.
·        Bay leaves -2 nos.
·        Whole Garam  masala(2 Green cardamoms,2 cloves, 1 inch stick cinnamon)

·        Garam masala powder (cardamom, cloves and cinnamon)

To make Dhoka:
·        In a mixer grinder paste two types of dals, Ginger and green chilies together. Don't need to paste very finely. Very fine paste can make the Dhoka hard. Gravy can't insert in it.
·        Heat mustard oil in a non-stick Kadai.
·        Add black cumin seeds and Asafoetida in it. Mix well and add prepared dal paste. Mix and cook for 5 seconds.
·        Then add salt and sugar. Mix well. Cook until its own water is coming dry.
·        When done will notice it became sticky and leaving out from the edge of Kadai.
·        Then spread it in a oil greased plate.
·        Let it be cool in room temperature and cut into squares or diamond or any desirable shapes.
To make gravy:
·        Paste tomatoes and ginger together in a mixer grinder.
·        Mix little bit of salt and turmeric powder with the potatoes and keep aside
·        In a Kadai heat 5 tbsp. of mustard oil. Fry the prepared Dhoka in medium heat.
·        When both sides will be brown, remove from heat and keep aside.
·        Add potatoes and sauté for one minute, remove from heat.
·        Mix cumin powder, coriander powder, turmeric powder and Kashmiri red chili powder with two tbsp. of water in a small remekin and keep aside.
·        Into the remaining oil add boiled potatoes and fry for 1 minute. Remove from heat.
·        Then add whole Garam masala, cumin seeds, red dry chili and bay leaves.
·        When just starts to crackling add prepared tomato puree mixture in it. Cook until the raw smell of tomato paste is going out. Add fried potatoes and mix.
·        Next add prepared spice mixture in it, cook for 5 minutes in medium at low flame, till oil is floating over.
·        Add two cups of hot water increasing the flame high (water can be increased according to gravy demanding).Add salt and sugar according to taste.
·        When boiling starts add fried Dhoka, green chilies slices and cook for 10-15 minutes covering it. Then oil will float over and juice will inserted into Dhoka.
·        When done, switching off the flame open the lid and sprinkle Garam masala over it and covering with lid give five minutes standing time. Now it is ready to serve.