Chole Bhature

Its a very easy yet a tasty dish loved by most of the people.

Ingredients
(Chole)

1. Chole
2. Besan
3. Green Chillies
4. Tomato Puree
5. Cumin seeds (Jeera)
6. Garam Masala powder
7. Coriander Powder
8. Chilly Powder/Black pepper
9. Salt or Black salt
10Chat Masala
11Tea Bag ( for the colour)

Bhature

1. Maida
2. Curd
3. Soda
4. Oil
5. Salt

Method for Chole

1. Wash and soal chole overnight.
2. Put the soaked chole in cooker put chopped ginger, tea bag, green chilly and salt
3. And cook in the pressure cooker about 8-9 whistles.
4. Heat oil in a deep pan put cumin seeds after that add besan fry and add little water, once smooth add green chillies chopped, then put the tomato puree.
5. Mix it well add little water cook for 3-4 min.
6. Add Red chilly powder, dhaniya powder, garam masala powder, salt, chat masala.
7. Cook well for 5-6 min in medium low flame.
8. Add the chole and mix it well and cook for more 5 min
9. Can garnish with coriander leaves and green chilly

Bhature

1. Seive maida put salt , oil and soda
2. Mix it well
3. Add curd and kneed till a soft dough
4. Make equal balls of the dough
5. Make like puri and fry it .

Butter Chicken

One of the most common dish for nonvegies....

Ingredients

1.  Chicken (bite size pieces)
2.  Cream
3.  Butter
4.  Tomato Puree
5.  Honey
6.  Tandoori Masala
7.  Dhaniya Powder
8.  Jeera Powder
9.  Garam Masala Powder
10.Ginger Garlic Paste
11.Curd
12.Salt
13.Sugar
14.Kasuri Methi
15.Green Chilly
16.Elaichi,Dalchini, Peppercorns


Method

1. Marinate the chicken with curd , tandoori chicken masala, garam masala, ginger garlic paster for 2 hrs.
2. Grill the chicken and make it like tikka
3. Heat butter in a pan
4. Put elachi, dalchini and peppercorn fry for sometime.
5. Add ginger garlic paste cook till there is no raw smell
6. Put the tomato puree and little water, cook for 5 min then add all the masalas.
7. After the masalas are cooked put little honey, mix it well and add the kasuri methi.
8. Put half of the cream and stir well
9. Add the chicken tikkas to the gravy and mix it well cook for 5-6 min and add the rest of the cream.
10 Garnish with dhaniya patta or cashews and raisins.

Chingri malaikari/Prawns in coconut gravy

This authentic Bengali delicacy is very common in bengali households and restaurants.
Ingredients
1.Medium to large size prawns cleaned and deveined/Galda chingri
2.Oil,salt,turmeric powder,cumin seeds,2cardamoms,2bayleaves,2dried red chillys,chilly powder
3.2table spoon grated coconut,1/2 cup coconut milk
4.One large size tomato,one large size onion finely chopped,ginger
5.Cilantro and green chillys
Method
1.Apply salt and turmeric on prawns
2.Heat 1 table spoon oil in a kadhai and stir fry prawns for 2mins and set aside
3.Now in a same kadhai add 2table spoon oil and put cumin seeds,bay leave,cardamoms and dried red chillys
4.Then add finely chopped onion and saute till its translucent
5.Now make a paste of tomato.coconut and ginger
6.And add in the kadai then add chilly powder and cook till it separates oil
7.Now add prawns and coconut milk,green chillys,chopped coriender leaves and cook covered on a medium flame...if you need thin gravy add slight water.
8.Cook for 8 minutes and check if salt is required and keep 2mins on standing time.
9.Serve hot with plain rice.
Note:You can make whitish gravy restricting turmeric powder
Incase you have any suggestions feel free to comment.

Janmashtami special!!

You can try making this dish in any of your fasting days, there is no use of onions, garlic.
Mishti Pulao - Amazing flavour of whole garam masala and ghee and little sugar gives a sweet taste to this dish.
Paneer Butter Masala
Kheer or Payesh in Bengali

Chicken Bhuna Masala

Ingredients
1.Clean and washed chicken pieces 1/2 kg (i used boneless)
2.Whole garam masala (2 bay leaves,1 stick cinnamon,5 cloves,5 black pepper,4 green cardamom,3 hot dried red chilly)
3.1/2 cup grated fresh coconut or dried coconut
4.Turmeric powder,salt to taste,oil
5.1medim onion sliced,1big tomato roughly sliced,2 tea spoon ginger garlic paste
6.Mint leaves
Method
1.Apply salt and turmeric on  chicken and keep aside
2.Heat 1table spoon oil and put all dry masalas stir fry it along with onion tomato and coconut
3.once all the ingredients are stir fried keep it aside for cooling
4.Now grind all the ingredients in a fine paste.
5. Now heat 3table spoon oil and fry chicken for few minutes and then add ginger garlic paste and cover for few minutes
6.Now pour the paste and cover it orelse it will splatter
7.Now stir in between n cook till the oil seperates
6 Add water into it and cover for 10 minutes then add few chopped mint leaves (optional)
7.Once the gravy is thicken check the tenderness of the chicken and let it sit covered for 5mins.
8.Chicken bhuna masala is ready
9.Garnish with mint leaves just before serving orelse the leaves will change its color in contact with gravy.

Fish Curry

Fish Curry with curry leaves, mustard seeds and some more spices. This dish will give you a flavour of Kerela.

Ingredients

1. Fish (Any)
2. Curd
3. Coconut Milk
4. Onions
5. Tomatoes
6. Ginger Garlic Paste
7. Curry Leaves
8. Mustard Seeds
9. Red Chilly whole
10Green Chilly
11Garam Masala Powder
12Turmeric
13Red Chilly Powder
14Jeera Powder
15Dhaniya Powder
16Kasuri Methi
17Coriander leaves
18Sugar
 19Salt


Method

1. Wash the Fish
2. Marinate with turmeric and salt
3. Shallow fry the Fish
4. In the same oil put mustard seeds,curry leaves and red chilly and green chillies
5. Now add the chopped onions and fry till golden brown. and then add the tomatoes.
6. Once soft put turmeric,red chilly powder,dhaniya powder,jeera powder,garam masala powder.Stir     well
7. After the oil seperates put kasuri methi and chopped coriander leaves and mix it well then put little curd.
8. After 5 min add the coconut milk and cover it for 5 min, put salt,pinch of sugar.
9. Mix well add water and after 2 min add the fried fish and let it cook for 3-4 min in high flame.
10Put little garam masala powder stir it well and garnish with dhaniya patta.
11 Ready to Serve

Goes best with Rice.

Chicken Vindaloo

Chicken Vindaloo is a Goan recipe....but here i made some changes and made it slightly different.

Ingredients
1.8-9 pieces of whole chicken
2.Medium size 4 popatoes boiled in salt water(slit the potatoes all over with knife before boiling)
3.Salt,oil,turmuric powder,chilly powder,dhania jeera powder,pinch of sugar(optional)
4.2tea spoon vinegar or 2table spoon white wine,4 mint leaves,2green chillys,freshly chopped cilantro
5.2table spoon ginger garlic paste
6.Finely crushed cloves,1 bay leaf,5 whole black pepper,1medium stick cinamon
7.One large size onion grinned into paste,one medium size onion thinly sliced,2tomatoes pureed
8.Garam masala powder
Method
1.wash the chicken and marinate with oil,ginger garlic paste,salt,turmuric powder,crushed cloves,wine and keep it for one hour in fridge.
2.Peel of the boil potatoes apply salt, turmuric powder.... shallow fry it and keep it aside.
3.Now heat oil in a pan...add whole garam masalas and then add sliced onions cook it for 2mins

4. Add pinch of salt and onion paste and cook covered till its translucent
5.Then add tomato puree and cook till the raw smell is gone
6.Next add marinated chicken along with dry masalas and cook it covered on medium flame.
7.Now add chopped mint leaves, green chillys and fried potatoes.
8. Add hot water and cook untill you get the thickness of the gravy of your choice
9.Check salt to taste and the chicken is tender
9.Add garam masala powder and chopped cilanto and keep it covered 10 mins on standing time
10.Chicken vindaloo is ready to serve with steamed rice or your choice of bread.