Saturday, 28 March 2015

Tandoori Chicken

Tandoori Chicken

                          In the early days of my blogging I had posted the same recipe and I just checked that it was my 17th recipe. Usually I don’t repeat my own recipe but Tandoor items are the things which will gives you better taste the no. of times you cook, at least I realise that. I am really feeling happy to repost the same after 2 years with upgraded recipe as well as step by step photograph with proper plating and proper photography.
            If we dig deep into its history, we find that it originated in Punjab province of undivided India though it is hard to bet over that but it is always safer to say that.Post-independence it spreads almost all parts of India and now a days it is available each and every corner of the Nation as well as in Pakistan, Bangladesh, Malaysia, Singapore, Indonesia and among almost all countries of South Asia. Tandoor chicken is named for the traditional cylindrical clay oven (Tandoor) in which the chicken is cooked. Though sometime we missed the actual smoky taste of the dish when we made it at home but still it is very much feel good when you actually grill it at home with almost same taste. So go ahead and grill your own and have a juicy bite. 

        Chicken pieces(as shown in the pics) with bone-5  pieces

For first marinating:
·        Lemon juice-1 no.
·        Black pepper powder-1 /2 tsp.
·        Salt -very little

For second marinating:
·        Hung curd-1/2 cup
·        Ginger paste-1/2 tsp.
·        Garlic paste-1 tsp.
·        Kashmiri red chili powder-1 tsp.
·        Red food colour-1/2 tsp.
·        Salt -less than 1/4 tsp.
·        Chat masala-1/4 tsp.
·        Kasuri methi powder-1/4 tsp.
·        Fresh cream-2 tsp.
·        Chicken tandoori masala-1 tsp.
·        Mitha atar-1 drop.
·        Mustered oil-1 tsp.( optional)

·        Clean chicken pieces and dry with kitchen towel.
·        In a mixing bowl mix first marinating indigents with chicken and keep it in refrigerator for ½ an hour.

·        After this time chicken will release water, drain that water and mix 2nd marinating ingredients with it.

·        Keep it in refrigerator for at least 3-4 hours. Overnight marinating serves best result.
·        Now place all chicken pieces one by one on high rack.
·        Cook chicken pieces at 180 degree C in micro grill combination for 25 minutes or until chicken become soft.
·        Brush oil or butter over the pieces in between this time.
·        Then grill it for another 5-6 minutes.
·        Yes tandoori chicken is ready. Not to mention grab freshly prepared hot pieces for a bite and best fitted with green chutney and salad. I also prefer Delhi style, that is with butter nun or with simply Rumali roti.

Tuesday, 24 March 2015

Tilapia fish curry with raw mango - A Bengali fish recipe

          We Bengali love to cook & eat fish each and every day and it is a part of our daily lunch and dinner .Today I am sharing a very common Bengali Fish recipe “Tilapia Fish Curry” with a twist by using raw mango. Though Tilapia is a common fish and easily available in local fish market at every market in Kolkata but we all not aware of the fact that it has over hundreds of species of “cichlid fish”. These are mainly freshwater fish and found in ponds, lakes, rivers. OMG I am giving you biological specifications of tilapia?? This is not at all my intention and only concern with the taste J.

          Not to mention it is very soft and that’s why it is a very good fish to bake with different marinated masalas. Now coming back to my recipe I used raw mango to twist a little bit and also this season (Mid-March to May) we have plenty of raw mangoes available in local market. So here is the recipe... 


·        Tilapia fish (cut into half)-600 grams.
·        Grated raw mango-2 tsp.( not heaped)
·        Onion chopped -1 no
·        Cumin seed-1/2 tsp.
·        Whole mustard seed-1/2 tsp.
·        Fresh curry leaves-10 no
·        Turmeric powder-1/4 tsp.
·        Kashmir red chili powder-1/2 tsp.
·        Sugar- 1 tsp.
·        Salt-to taste
·        Green chili slices-2 no
·        Mustard oil-3 tbsp.

·        Take fish pieces and clean well.
·        Use a mixing plate and mix turmeric powder and salt with fish and keep aside.

·        Heat oil in a kadai.
·        When oil become very hot, fry fishes in low flame till golden brown.
·        Remove from heat and keep aside.

·        Into the remaining oil add cumin and mustard seed.
·        When it is begin to splutter add 3-4 curry leaves and add onion, mix well.
·        Cook for 1-2 minutes. Colour of onion became transparent.

·        Then add turmeric powder, chili powder and grated raw mango.

·        Mix and cook for 3-4 minutes until oil is floated on top.
·        Now add water, salt, sugar, green chili and rest of curry leaves
·        When it starts to boil, add fried fish pieces into it.
·        Finally let it boil for 10 to 15 minutes .Remove from heat and give a standing time.
·        Yes it’s ready to get a true taste of Bengali fish curry which is best fitted with hot steamed Basmati rice.

Saturday, 14 March 2015

Macher Matha/Muro diye Moong Dal (Moong dal with fried fish head)

          Hi friends today I am going to share a very Tradition Bengali Recipe “Macher Matha/Muro diye Moong Dal” means “Moong dal with fried fish head”. This recipe is taken from my mom or better to say is my mom’s recipe.
        ”Moms recipe is the best” – These words are truth for each of us and a mom can only make her recipe perfect because she cooks with lots of Love, care and Affection for her baby. In other Bengali words we always say “Mayer hater rannar kono tulona nei”.
       Now being a mom I realize the same feelings and got so much satisfaction when my little daughter gives complements and says ‘mama it was really awesome’
       Now coming back to the list of my mother’s favourites there is an endless list. ’Macher Matha diye sona moong dal’ is one of such recipes. Not to mention this traditional recipe always cooked at the time when there is a gathering of close relatives or friends and also occasionally using the reaming fish heads in the refrigerator. A small twist which I tried is the use of chopped red bell pepper. So go ahead with the recipe and give your valuable comments….   


·        Fish Head (Macher Matha/Muro Catla / Katla – deep fried)-1 no.
·        Moong Dal (sona moong dal in Bengali) -1/2 cup.
(Roast first for a minute, then wash it)
·        Chopped onion-1 no.
·        Grated garlic- 1 tsp.
·        Grated ginger-1/2 tsp.
·        Red bell pepper (medium -chopped)-1/2 no.
·        Green chili slices-2 no.
·        Tomato(big sized)-1 no
·        Turmeric powder-1/4 tsp.
·        Red chili powder - 1/2 tsp.
·        Salt to taste.
·        Sugar-1/2 tsp.
·        Vineger-1/2 tsp.
·        Mustard oil-3 tbsp.
·        Garam Masala powder (green cardamom, cinnamon, clove)-1/4 tsp.
·        Ghee/Butter-1/4 tsp.
·        Whole green cardamom-2 no.
·        Cinnamon-1 small piece
·        Clove-2 no.
·        Bay Leaf – 1 no.

·        Take a kadai. Heat oil and fry the fish head (cut halved) after properly washing it. Remove from heat and crash it.

·        Use the remaining oil and add whole garam masala and bay leaf.
·        When it begins to splutter, add onion, ginger and garlic,
·        Cook for 2 -3 minutes.
·        Then add tomato, chili and bell pepper. Cook for 1-2 minutes.
·        Next add soaked moong dal, turmeric powder, chili powder, salt, sugar 

·        Finally add fried fish head. Mix well.

·        When oil begins float, add water and vinegar.
·        Let it boil with cover until dal gets boiled.
·        Now take pan and heat ghee. When it melted remove from heat and add powder garam masala. Keep it aside.
·        When dal gets boiled, remove from heat and mix ghee mixture in it.

·        Give a standing time and yes it is ready to serve hot with steamed rice. 

Tips: One can do the dal gets steamed first in a pressure cooker for fast cooking though I can say that boiling dal in Kadai gives a taste of Tradition.

Wednesday, 11 March 2015

Chicken Patties

Chicken patties are one of the snacks which are universal lovable recipe and I also love it. I consumed it so many times but never tried it at home. It’s my first attempt to make Patties myself.
        Before doing I searched much about it. It seemed to me there are lots of process to prepare patties dough, that plays the king roll of making any kind of patties. Somewhere yeast is used and others tried without it, sometime egg is used, but there are so many versions where egg not at all used. Now a day’s readymade pastry dough are available and are used widely though it is not available in all stores.
    That’s why I tried to make this from basic dough and tried to make patties from scratch. When I pulled my chicken patties from oven, it was too glazy, crunchy and yummy. I was surprise to get the taste more or like stores.
       Still I have a curiosity that when I buy patties from store, it carries so many crunchy layers. But what the procedure I am still searching? Is it possible to make many layers at home like shop?

Whatever, I am sharing my recipe which is healthier and must a try for moms; they are liked by all kids. Please do share your views and suggestions


For patties dough:
·        All-purpose flour-2 cups
·        Dry yeast-6 grams
·        Salt-1/2 tsp.
·        Sugar powder 1 tsp.
·        Egg( beaten)-1 no
·        Milk in room temperature-2/3 cup

Method For patties dough:
·        In a big mixing bowl mix flour, dry yeast, salt and sugar thoroughly.

·        Add egg beaten and mix.

·        Next add milk and make sticky dough by pressing your hand.

·        Wrap that though with cling film and keep it in any warm place to raise its volume twice. It takes times of around 1 hour.

·        After that put it into refrigerator for 2 hours and take it out. Let it be time for catch up room temperature.

Ingredients For chicken filling:
·        Chicken kema-400 grams.
·        Chopped onion-1 no
·        Chopped garlic/grated garlic-1 no
·        Finely chopped ginger/ grated ginger-1 tsp.
·        Coriander powder-1 tsp.
·        Crashed black pepper. 1/2 tsp.
·        Turmeric powder 1/4 tsp.
·        Red chili powder-1/4 tsp.
·        Chopped green chili. 2 no
·        Salt- to taste
·        Fresh coriander leaf (chopped)- 1 tbsp.
·        White oil-2 tbsp.
·        Garam masala powder (Dry roast green cardamom and clove, then make powder) - 1/2 tsp.

Method For chicken filling:
·        Take a pan. Heat oil.
·        When oil is hot, add onion, ginger and garlic, Mix and cook for a minute.
·        Now add chicken kema and mix.
·        When chicken changes its colour into white, add others spice one by one and mix also.
·        Cook for 6-7 minutes, it became dry. Remove from heat, and keep aside to cool.

Method for Final patties making:
Dough and filling are ready.
·        Divide the dough into two.
·        Sprinkling flour on a surface, flatten the dough. The dough has to flatten about 1/4'' thick.

·        Cut it into 4 equal square shapes.

·        Spread grated mozzarella cheese over each square, then put chicken filling on it .

·        Dip your finger in water and moisten the edge of a square. Then fold the dough over the filling and make design with fork.

·        Brush egg white over it
·        You can make any other shapes.
·        Take square dough, put filling into middle of it. Then first fold into first two corners, then next fold others two corners one by one to that point where previously two corners are met.
·        Preheat oven at 200 degree C, then bake for 20 -22 minutes or until it become golden in colour.

Tip: 3-4 minutes before pulling out from oven brush egg white more one. It will serve the appearance so glazy.