Sunday, 23 November 2014

POLAO IN BENGALI STYLE

This is specially my mother's recipe. The best polao I've ever had. Any special occasion we are waiting for this polao. We used to eat with kosha mangso. Sometime my mother cook it in pressure cooker. But she is A master cook. And I will show you the normal way.

POLAO
   
INGREDIENTS :

Basmati rice : 250 gm.

Pure Ghee : 3 to 4 tbsp

Garam Masala : cardamon, cinnamon, clove all 3 to 4 pieces 

Nutmeg powder : pinch of

Bay leaf : 2

Cashew nut : 15 gm.

Raisin : 15 gm.

turmeric or food color : 1 tsp

Sugar : 3 tbsp or as per taste

Salt : 1 tsp

Water : 3 cups

HOW TO COOK :

  • Do clean, wash and soak in water the rice for 1 hour.
  • Drain out the water spread out the rice for dry.
  • Add 2 tbsp ghee, turmeric powder and salt with the rice and mix it well.
  • Now keep it aside.
  • Heat the remaining ghee in a handi or a non stick heavy bottomed pan and fry the cashew nut.
  • Keep it aside.
  • Now add the bay leaf, nutmeg and whole garam masala in the pan and saute for a minute.
  • Add the rice and saute for another 3-4 minutes. stir constantly.
  • Add the water, raisin, and fried cashew nuts and stir.
  • Cook in low flame until the rice done and all the water absorbed.
  • Do not forget to stir in slow motion.
  • now serve it hot withmutton curry



Saturday, 22 November 2014

Gobi ( cauliflower) manchurian

Gobi Manchurian
INGREDIENTS:

Gobi(cauliflower) : 1 Big size cut into medium pieces.

Onion : 1 cup cut into big size

Capsicum : 1/2 cup cut into big size

Green chilies : 5/6 pieces rip out

Ginger, Garlic : 2 tbsp chopped

Tomato : 1/2 cup cut into cubes 

Spring Onion : finely chopped 4 tbsp

Ginger, Garlic Paste : 2 tbsp

Dry Red Chilies : 2

Tomato kketchup: 2-3 tbsp

Chile Sauce : 1 tbsp

Soya Sauce : 2 tbsp

Flour(Maida) : 1/2 cup

Cornflour : 1 tbsp

Red Chile Powder : 1 tsp

Turmeric : 1/2 tsp

black pepper powder : 1 tbsp

Suger : 1/2 tsp

Salt : As per taste

Oil : 3 tbsp

oil for deep fry

HOW TO COOK :

  • Steamed the cauliflower and drain the water.
  • Add ginger garlic paste, pinch of salt,turmeric, red Chile powder and mix it for 10 minutes.
  • Now make 1 batter with maida, cornflour and salt using with warm water and add the marinated cauliflower.
  • Make sure that the batter should not be too thick or too thin. It will be very smooth consistency.
  • Now heat the oil for deep frying. Take 1 piece of gobi coating with batter and deep frying till its become golden brown. 
  • Now take the fried gobi balls aside.
  • Now take a another pan and heat 3 tbsp oil.
  • Add dried red chili, chopped ginger and garlic and stir fry for a minute. Then add the onion and capsicum cubes and green chili  and sprinkle the salt as per taste.Stir till the vegetable tender.
  •  Now add tomato ketchup chili sauce and stir constantly. Then add tomato cube  soya sauce and the fried gobi balls. 
  • Mix it well. If u want gravy consistency then make a paste of 1 tbst corn flour in 1/2 cup water and add it in the pan. Stir.
  • Cover it for a minute and toss it well then add the chopped spring onions and black pepper powder and serve hot.  









LOBSTER WITH BLACK PEPPER SAUCE

Lobstar with Black Pepper Sauce


INGREDIENTS:

Lobster.......... 450 gms

White pepper powder.......... 1/2 tsp

Cornflower.......... 1 tbsp

Egg.......... 1

White Oil.......... 25 ml

Ginger.......... 1 tsp chopped

Garlic.......... 1 tsp chopped

Black pepper powder.......... 1 tbsp

Oyster Sauce.......... 1 tbsp

Dark Soya sauce.......... 1 tsp

Shaoxing wine.......... 1 tbsp(optional)

Spring onion........... 2 tbsp chopped

Stock.......... 6 tbsp

Salt.......... as per taste

Sugar.......... as per taste

Coriander leaves.......... 1 bunch

HOW TO COOK:

  • Wash and cut the lobster into 8 piece. 
  • In a bowl add salt,wine, egg and cornflower and mix all the ingredients well.
  • Now Add the lobster and marinate for 30 minutes.
  • Heat oil in a non stick pan.
  • Add the marinated lobster and fry till golden brown in color.And keep aside.
  • In a cup mix 2 tsp water and 1 tsp cornflower. And keep aside.
  • Now in the same pan heat oil and add chopped ginger and garlic and fry till golden brown.
  • Add oyster sauce and black pepper and saute for a minute.
  • Now add the stock, soya sauce,sugar and white pepper powder and saute again.
  • Add the lobster piece and the addle cornflower and mix it well.
  • After this, add the wine and spring onions and serve it hot.

Friday, 9 August 2013

DAHI CHICKEN

Dahi Chicken


INGREDIENTS


Chicken.......... 750 gm (cut into small pieces)

Yogurt.......... 1 cup

Green Cardamon.......... 8/10

Cloves.......... 5/6

Whole Black Pepper.......... 8/10

Ginger paste.......... 1 tbsp

Garlic paste.......... 1-1/2

Onion.......... 2 (medium size finely chopped)

Green Chillies.......... 3/4

Lemon juice.......... 2 tbsp

Butter.......... 2 tbsp

Coriander leaves.......... 2 tbsp (finely chopped)

Turmeric powder.......... pinch of

Kashmiri chilli powder.......... half tbsp

Salt to taste

HOW TO COOK:

  • Firstly grind the cardamon, cloves and black pepper.
  • Wash the chicken pieces and marinate with ginger garlic paste, yogurt, lemon juice and the grounded powder.
  • Now set it aside about 20 to 30 minutes.
  • Now heat butter in a pan.
  • Add onion, green chillies and saute it till the onion golden brown in color.
  • Now add the marinated chicken, salt, kashmiri chilli powder and turmeric powder in it and mix it well.
  • Saute it several minutes.
  • Cover it and cook on low heat for 20 minutes.
  • No needed to add water because the chicken cooked with the yogurt.
  • Before serving add the chopped coriander.
  • Serve it hot with any Indian bread.click here

Monday, 18 March 2013

ALOO JEERA

ALOO JEERA


INGREDIENTS:

Potatoes.......... 4

Oil.......... 4 tsp

Jeera(cumin seeds).......... 1/2 tsp

Ginger.......... 1/2 tsp

Garlic.......... 4 cloves

Turmeric.......... 1 tsp

Red chilli Powder.......... 1 1/2 tsp

Tomato.......... 1

Garam masala.......... 1 tsp

Coriander powder..........  1 tsp

Coriander leaves for garnishing 

Salt to taste


HOW TO COOK:
  • Boil potatoes with water.
  • Peel and dace them.
  • Chop onions, garlic, ginger, coriander and tomato.
  • Heat oil and add jeera until they crackle.
  • Add garlic and jeera and stir until golden in color.
  • Add garam masala, dhaniya powder and salt.
  • mix well and stir.
  • Then add the boiled potatoes.
  • Sprinkle turmeric and chilli powder and stir.
  • Add tomato and simmer the flame.
  • Cook covered for 5 minutes and serve hot with chapati.

LinkWithin

Related Posts Plugin for WordPress, Blogger...