!! Fried Onion Posto !!

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here’s another recipe for u..This is also a very easy to make recipe..another one from My “ Chot-Jaldi “ recipes. Each & every bengali  houses cook  ‘posto’.. My grand ma used to say that  posto or poppy seed is a great ingredient that goes well with almost every vegetables such as potato, onion,  all kinds of gourds etc and some some non-veg too. Here I tried to give you a delicious traditional Bengali starter item ‘fried onion posto’. According to me, in bengali we can use this item as “prothom paater khabar”.
Here goes the secret…Fried Onion Posto  or  “Pniyaj posto”.

Ingredients

 4 red onions - chopped in Julian shapes   , paste of poppy seeds, green chilies split from middle, mustard oil, salt & sugar.

Make it

1) Heat mustard oil and a green chili in a frying skillet.

2) As the oil gets heated up add the chopped onions to it. Fry till they are golden brown. Sprinkle salt from top so that the onion get soften.

3) When the onions are golden brown add 3 tsp of poppy seeds paste and blend well with the fried onions.

4) Add salt & sugar to taste.  (This recipe takes a sweeter taste).  Sprinkle   water from top and continue frying in medium heat.

5) As the oil starts leaving the mixture turn off the gas & serve   with hot steamed rice.

!! Bhuna Chicken !!

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i all.. this season I wanna share with u a very easy chicken recipe.. It’s called "Bhuna Chicken"..It is mainly a blend of easily available masalas from your kitchen.. You can make it any time..It is not a curry item .The ingredients needed to marinate the chicken pieces becomes the gravy itself..It is medium gravy in nature..The recipe is all about marination & very often beat the chicken pieces during cooking to bring the traditional bhuna type chicken..There must be a lot of ways to make Bhuna chicken but  I made in this way..try it yourself..It goes well with any type of Indian bread such as roti, naan, paratha and our very favorite luchi..:)

Ingredients 

Boneless chicken pieces ;  chopped - onions , garlic, ginger , onion green chilies ; beaten yogurt ; cumin powder ; coriander powder ; garam masala powder  ;  kashmiri red chili powder  ; shah jeera ;  turmeric powder ; mustard oil ; ghee ;  shredded cilantro leaves ; 2 bay leaves ; 4 cardamon pods ; salt  & sugar.

Procedure

1)        Marinate boneless chicken pieces with  all the chopped ingredients (onions , garlic, ginger, tomato, green chilies, cilantro leaves ).Then add  beaten yogurt ,  shah jeera( roasted) , cumin powder , coriander powder , garam masala powder , kashmiri red chili powder , salt & sugar as needed. Blend the ingredients nicely with a spoon & pour 2 tsp of mustard oil from top. Cover the marinated chicken and refrigerate for an hour or so.

2)        Take a flat bottomed frying pan add 2 tsp of mustard oil and 1 tsp of ghee and let it heat..Then add bay leaves & cardamom pods to it and then sprinkle some sugar to caramalize .

3)        Take out the marinated chicken mixture and in low heat add it to the oil in frying pan. Blend the oil with the chicken mixture and keep it covered in simmer over  flame. Allow the ingredients to get cooked.

4)       When the chicken leaves enough water  take  a flat spoon and beat over the chicken and try to make as small pieces as possible.(Do not switch off the flame)This process brings the bhuna chicken..

5)        Now when they become enough small and cooked well  turn off the heat and give it a standing time. Make sure the chicken pieces get well shredded and mixed nicely with the masala..

6)       Sprinkle cilantro leaves on top and serve your mouth watering  Bhuna Chicken..

Note : For making Bhuna , beat over  half- cooked chicken pieces in a symmetrical way..(diagonally or straight in a line)

!! Kashmiri Mutton !!

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ey  guys..!! This time  I’m very late to bring u new recipes from my kitchen..I know everyone will forgive me as it was the Bong-festive  season for all of us..Like u all I was very busy celebrating Durga Puja..Though I’m miles away from home..but here in Dallas we all had a blast..truly I enjoyed a lot..The Antorik, a Bengali community here arranged Durga Puja with all its flavors..

I’m trying to give u a Mutton treat this time..Mutton is my favourite dish..I have tried to prepare mutton in a different style..I love to cook mutton any time..but the problem with many of us is cooking the mutton pieces very well..So I suggest to always use a pressure cooker for cooking it..As it will take less time to cook & u can get the traditional soft & spongy bite of it very easily..Mutton Kasha is famous all over Bengal..but I’ve come with another one. My husband likes aloo or potato in mutton ..& u know the taste of potato is very different in mutton gravy..& I too love it..But I’ve tried this recipe without potato..I’ve put lots of Mughlai ingredients for this recipe..It went really good..So here comes Kashmiri Mutton..

I want to dedicate this recipe to one of my regular blog reader or better I can say to my Bro(Sourav da)..I’m glad to keep ur wish of posting mutton recipe & ur encouragement for my blog..Do definitely try it..:)

Kashmiri Mutton

Ingredients

Fresh Mutton pieces ( with bone) ; chopped  red onion  ;  chopped capsicum ; tomato puree made from boiled & peeled tomato with 1 tsp of white oil in your blender ; chopped garlic cloves ; ginger paste ; paste of poppy seeds + kaju ; 8 to 10 strands of saffron soaked in 3 tsp of  lukewarm milk ; kashmiri red chili powder ; turmeric powder ; white pepper powder ; roasted kabab chini & shah jeera made into powder ;  2 whole dried red chili(u can de-seed) ; 2 clean  bay leaves ; whole garam masala (  cardamon , cloves , cinnamon ) ; salt & sugar ; ghee ; mustard oil ; chopped almonds & raisins for garnishing..

How to make..?

·       Cook mutton in pressure cooker with water & few chopped onions & garlic along with 2 tsp of mustard oil. Keep the mutton stalk & cooked mutton pieces separately..

·       Take a deep fry pan or our usual kadai. Now add 3 tsp of ghee along with 2 tsp of mustard oil. One by one start adding bay leaf, whole red chilies, whole garam masala , roasted kabab chini & shah jeera powder. As they start heating up add chopped garlic , onion, capsicum. Fry till translucent , add tomato puree & ginger paste to it. As  oil leaves the mixture add boiled mutton pieces(not the mutton stalk now) and coat the mutton pieces  very well.

·       In another fry pan add ½ tsp of ghee , 1 tsp of turmeric powder , 1 tsp of kashmiri red chilli powder.Saute it well and pour mutton stalk to it and bring to boil…to get a reddish colour. Add this to the mutton in kadai for gravy.

·       Now cover the kadai with lid and let it get cooked well in low flame.As the oil comes out from the gravy add poppy seeds + kaju paste.. & then blend it very nicely With needed amount of salt & a pinch of sugar.

·       Then add the saffron soaked milk to it..Blend everything well..For more gravy u can add mutton stalk to it..Cook for a few minutes..

Kashmiri Mutton

·       Turn off the gas & give it a standing time to bring the taste..Garnish your dish with chopped almonds & raisins.

!! Sooji Pulao !!

S ooji or Semolina is the coarse, purified wheat middlings of durum wheat used in making pasta , breakfast, cereals,puddings etc. The term semolina is also used to designate coarse middlings from other varieties of wheat, and from other grains such as rice and corn. The second item from my " Chot-Jaldi recipes" is with Sooji or Semolina

We are all familiar to Sooji Halwa..a sweet dish  very popular in India. Upma , is also a very common dish . But this time I’m bringing to u a pulao made from Sooji or Semolina. I suggest u to buy very fine Sooji for preparing this dish..Better u get a packet of labeled Upma Rava or lyk that..

This dish consumes very less oil..& also diabetic patients can enjoy this with very less sugar..& u can also avoid potatoes for them..:) So here comes my brand new Sooji Pulao..

Sooji Pulao

Ingredients

 Fine Sooji or rava ( 1 cup ) ;  chopped – potato , onion , carrot

Kala jeera  ; black mustard seeds ; 1 whole dried red chili. White oil for frying.

How to do

1) Take a tava or frying pan and roast sooji or rava in low heat (Dry roasting only) till light brownish in colour. Keep aside after roasting.

2) Then take another frying skillet, add  3 tsp of white  oil into it. As the oil gets heated up start adding the dry red chili (tearing it from middle), ½ tsp of kala jeera & black mustard seeds. As it starts splattering add chopped vegetables into it and fry till translucent.

3) Now add the roasted sooji or rava into it and mix them well sprinkling required amount of salt & sugar over it .

4) Turn the gas on high & add lukewarm water  bringing the mixture to boil stirring continuously.

5) Stir  it until the whole sooji takes up all the water  and dries up .

       Pour it in a dish sprinkling ghee from top..& garnish with green chilies..

!! Egg Paratha !!

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ey everyone…this time I’m trying to help u with two most easiest recipes or  I must say “chot-jaldi recipes”. I remember that during my school days my mom used to prepare few items for either to take for school or she used to make it as soon as I return from school . And, now I have to make variety of Tiffin items for my dear hubby..who comes home from office hungry.. J..

The first item  is with egg..Egg is the most loveable food for all ~ that too served in any form..With all homely available ingredients  u can easily make it..Starting from kids, school goers, bachelors..all can enjoy this quickly made Egg Paratha..So guys.. “Aao sikhau tumhe ande ka funda..” J

Egg  Paratha.

Ingredients

 Maida or all purpose flour (3/4 th cup ) ;  2 Eggs ; chopped – onion , capsicum , green chilies. 
Milk; salt ; sugar ;  black pepper powder ; White oil.

What  to do..

1)Take a clean bowl and mix  2 whipped eggs with chopped onion, capsicum, green chilies  along with ½ cup maida(all purpose flour) , a pinch of black pepper powder very well.

2)Slowly add lukewarm milk into it to make a smooth batter .Sprinkle salt & sugar as needed.Be sure to make the batter medium thick.

3)It’s time to add 2 tsp of white oil in frying pan. As the oil gets heated we need to add a portion of the batter to it in medium flame and try to give a round shape to it.

Measure the portion of batter with 1 full serving spoon.

4) Allow the paratha to inflate well. Now fry both the sides of it .

Serve hot with your favourite tomato ketchup.. J

!! Sweet & Sour Chicken !!

C hicken is all time kid’s favorite...I think it’s very easy to prepare & we can try a lot of recipes on chicken. It is also quickly digestible & available in all geographical locations. Today I’m sharing a brand new chicken item...I hope everyone will love it..The idea of this recipe came to me after watching a cookery show on TV. I‘ve tried to renovate it in my own way. This is a bit Indo-Chinese style of preparation. I‘ve always tried to prepare dishes from easily available ingredients...so that we can make them @ our kitchen with ease... Before trying out this dish I was very tensed that how  this  will come out..But to my surprise it tasted fabulous..& my dear usual victim just can’t wait from licking his own fingers…I could not find a better name for it than “Sweet & Sour Chicken..” The main ingredients are honey & tomato or yogurt..The former is sweet & the latter being sour…& hence the name…

Sweet & Sour Chicken 

Ingredients:

Boneless chicken  ( 400 gm)   ; Yogurt   ; 3 medium sized red onions ; 1 medium sized capsicum diced ;  6 to 7 cloves of garlic minced  ;  Ginger paste ; cumin powder ; Honey ; 1 whole tomato made into paste ; black pepper powder ; turmeric powder ; Kashmiri red chili powder ;  green chilies cut vertically from middle ; Chili sauce ; dark soya sauce ; salt ; sugar

From the 3 medium sized onions need to make paste of one & the other two are to be diced.

How to do

1 ) Take a bowl & marinate boneless chicken pieces with  onion paste ; 2  tsp of ginger paste ; a pinch of cumin powder ; 2 tsp of beaten yogurt ; tomato paste ; 2 tsp of black pepper powder ; a pinch of turmeric powder ;  honey ( 3 tsp) ; White oil 2 tsp. Cover the bowl and keep in refrigerator   for an hour or so.

2) Add white oil in kadai or frying skillet and add ½ tsp of sugar and wait till it gets brown in color; now add minced garlic; 2 green chilies slit; diced onion & capsicum and fry them in medium flame till they are translucent..

3)  Now lower the flame & add the marinated chicken pieces along with the marinating mixture. Blend it well and cover the pan and wait until all  the chicken gets cooked in low flame leaving oil from it.

4) Now open the lid and add ½ tsp of red chili powder;  2 tsp of chili sauce ; 2 tsp of soya sauce ; 1 tsp of honey & salt as required. Let it in simmer for 2 to 3 min and your dish is done...

5) Garnish it with diced tomatoes & green chilies…J

!! Creamy Cashew Chicken !!

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ello  everyone..let’s give u a non-veg treat this time..My last post was a rice dish..So I thought why not share with u a gravy item on Chicken. This dish is very easy to prepare..& is a bit different from our everyday chicken curry or so..This is an outcome of my experiment at kitchen..The speciality of the dish is its colour..Most of us use turmeric powder in our daily foods  but here’s the variation..I’ve not used turmeric for this..& the colour is pale brown..& its just awesome..

There are lot of dishes tried on chicken..But I can tell u that this is totally a different one..While I made this everyone asked for its name..bUt truly it will seem lyk Rezala..or similar to that..the fact is that I just tried using the correct ingredients together for a new item of surprise.. J For the past few years I’ve seen that there has been a trend of white coloured gravy items..& its really nice..I prefer this type of items to be little sweet in taste..

I have named it “Creamy Cashew Chicken”. Do try it at home and leave your feedback.

Creamy Cashew Chicken

Ingredients :

Fresh chicken pieces (bone / boneless) ; yogurt ; chopped ( juliand shaped ) onion , capsicum , garlic ; green chilies (slitted  vertically) ; ginger paste ; white oil ; whole garam masala ( 2 cinnamon  sticks , 4 cardamom , 4 cloves ); 2 bay leaves ; fresh cream ; salt ; sugar

Make paste with equal amount of poppy seeds, cashews, almond & magaj.

If you cannot find magaj you can try the recipe without it.

(I suggest: - Before making the paste soak all of them in lukewarm milk for atleast 3 mins..)

How to do..

   1) Marinate chicken pieces with beaten yogurt & white oil (2 tsp) for an hour or so.

   2)Now add white oil in your kadai or frying pan ; then add ½ tsp of sugar and wait until it caramelizes to give the brown colour..Then lower the heat add whole garam masala, bay leaves, slitted green chilies and as the smell of the ingredients comes out one by one add chopped garlic, onion ,capsicum, and fry till they are translucent.. Then its time to add 2 tsp of ginger paste to it..and start to mix it well and wait till oil leaves the mixture.

   3)Then add the  marinated  chicken pieces and mix with the gravy .As the chicken becomes tender we need to add the left out marinated yogurt along with the paste made  of poppy seeds + cashews + almond+ magaj and blend them well .Now cover the lid and allow it  to stand in simmer  till the chicken pieces leave all the water from it.

   4) Now look out for the chicken pieces and as they gets cooked add salt and sugar into it. The gravy will be thick and for more gravy add lukewarm water and mix it well.

The dish will be a bit sweet in taste.. Turn off the gas and allow it to stand for 5 min.

    5)Serve it with whipped fresh cream..

    It goes well with any type of Indian bread.. or fried rice..