Thursday, 28 March 2013

Chicken Biryani

                                                 Chicken Biryani


Chicken – Big 4 pieces (full leg and breast)
Basmati Rice – 4 cups
Potato (60% boiled and fried) – 2 nos.
Egg (boiled and fried lightly). – 2 nos.
Oil – 3 tbsp.
Ghee – 2 tbsp.
Garlic  - 1 tbsp.
Ginger – 1 tbsp.
Onion (finely sliced and fried) – 2 nos.

Dry the following spices and grind to fine powder to prepare Biryani Masala

Mace, nutmeg, black cumin, white pepper, cinnamon stick, green and black cardamoms, cloves, dry rose petal, kebab chini,   )
Salt – to taste.
Mitha atar – ½ drop.
Grated Khoya– ½ cup.

For Marinate:

Thick curd(beaten and smooth) – 1 ½ cup.
Red chili powder – 1 tsp.
Yellow food color – 1 pinch
Salt – to taste.


·       Mix well the marinate ingredients mention above in a bowl.
·       Rub it all over the chicken and allow to marinate for 15 minutes.
·       Heat oil and ghee together in a pan.
·       Fry ginger, garlic till it becomes light brown.
·       Add the chicken with marinate.
·       Cover pan and cook on low heat till the chicken is tender.
·       Pour 2 drops keora water in it.
·       When done sprinkle little bit fried onion ,biryani masala powder,1/2 drop mitha ator and  keep aside.
·       Wash rice and soak in water for 15 – 20 minutes.
·       Cook rice with salt and whole garam masala (green and black cardamoms, cinnamon stick,cloves and bay leaf) in plenty of water till half cooked.
·       Drain out the water and allow the rice to cool.
·       Take boiled potatoes and eggs, sprinkle yellow food color and  Biryani masala and fry lightly.
·       Take a deep pan and grace ghee, keep potatoes.
·       Then palce 1/3rd rice in a deep pan.
·       Palce ½ the chicken over the rice.
·       Then sprinkle Biryani masala, grated khoya, egg and little bit ghee with fried onion.
·       Cover with another layer of rice and spread over it Biryani masala, grated khoya liitle bit and saffron milk.
·       Then in the same process keep chicken chicken and then rice. Sprinkle fried onion again.
·       Cover the pan with a lid and seal the edge with flour paste.

Wednesday, 27 March 2013

Bhetki Macher Paturi (Baked Fish in Banana Leaf)

                             The dish is one of the famous traditional Bengali recipes and actually originates from Dhaka .This dish does not need any description and it is perfect for any get together or festival.Apart from Bhetki (Barramundi Fish) Ilish (Hilsa fish)  also used to make a similar Paturi called Ilish Paturi. Bengali food lovers do try it in your kitchen and make your lunch/dinner very much bong. This is the edited version of my old post especially for the on going event of  Kolkata Food Bloggers "Dugra Pujar Bhuri Bhoj"...enjoy the Puja and welcome Maa Durga..  


·        Bhetki Fish fillet (Barramundi Fish) - 8 nos.
·        Lemon Juice - 4 tbsp.
·        Salt- to taste.
·        Mustard Oil - As required.
·        Yellow mustard seed - 2 tbsp.
·        Black mustard seed – 2 tbsp.
·        Fresh Coconut paste – 2 tbsp.
·        Green Chili paste– ¼ tsp.
·        Green Chili slit- 8 nos.   
·        Clean Banana Leaf for wrapping.
(No. of pieces of banana leaves depends on the no. of fish pieces taken)

·         Marinate Bhetki fillets with lemon juice & salt for 10 mins.
·         Make a thick paste with yellow mustard seeds, black mustard seeds, green chili paste, salt fresh coconut paste Mix 2 tbsp. mustard oil in it.
·         For the 2nd Marination, put the fish fillets in it for 30 minutes.

·         Bake banana leafs for 2-3 seconds to soften it for easy to wrap.

·         Grease each banana leaf with mustard oil and place each marinated fish pieces on a banana leaf. Then fold leafs from the 4 sides and tie with a thread.
·         Take a frying pan and grease it with oil.
·         When hot, place banana leaf with fish into the pan and cover it with a lid and cook both sides for 5-7 minutes in low flame.
·         Remove from heat.
·         Serve hot (with the banana leaf) with plain rice to make it traditional.

Dahi Vada


                                                                                                       Dahi Vada


Thick fresh curd                             - 2 cups
Mung dal                                           - 1/4 th cup
Urad dal(without skin)                  - 3/4 th cup
Grated ginger                                    - 2'' pieces
Salt                                                      - to taste
Sugar                                                   - 1 tsp
Red chili powder                              - to taste
Roasted brown cumin seed
(Ground to a fine powder)               - 1 and 1/2 tsp
Green Chili (finely chopped)           - 2 nos
Oil (for deep frying)                          - As required
Tamarind Sweet& sour chutney      -1 tbsp
Coriander leaf (chopped)                  - For garnishing (optional)

  • Wash both type of dals & soak in 4-5 cups of water for 5-6 hours.
  • Make a smooth & fine paste of it.(Don’t use to much water to make it. Otherwise the base doesn't comes out.)Mix well with it salt, ginger & green chili. 
  • Make big lemon size balls from the batter and drop it into hot oil. Fry on high heat till golden brown.
  • Remove from heat and soak these vadas in to a bowl of luke warm water for 15-20 seconds.
  • Then remove & squeeze the excess water from vadas pressing it between your palms. Keep aside. 
  • In a mixing bowl beat curd well &mix with it little bit suger,salt to taste, 4 tbsp water,1 tsp cumin powder& a pinch red chili powder. 
  • Place vadas in this bowl. Gently mix & keep for 10 minutes. 
  • Now in a serving plate arrange one by one vada &pour dahi mixture over it
  • Finally garnish it with spreading cumin powder, tamarind chutney chopped coriander leave& red chili powder on it.
  • Chill the dahi vada for sometimes before serving.