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CHINGRI MALAI CURRY RECIPE

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INGREDIENTS OF CHINGRI MALAI CURRY ·          400 GMPRAWNS ·          3 TBSP MUSTARD OIL ·          1/2 TBSP WHOLE CUMIN ·          2 TBSP GINGER PASTE ·          2 TSP CUMIN POWDER ·          1 TSP CHILLI POWDER ·          1 TSP TURMERIC POWDER ·          SALT TO TASTE ·          2 TSP SUGAR ·          1 TSP GARAM MASALA ·          1 1/4 CUP COCONUT MILK ·          2 TSP GHEE HOW TO MAKE CHINGRI MALAI CURRY 1.BLANCH THE PRAWNS IN TURMERIC WATER. 2.HEAT MUSTARD OIL IN A PAN AND ADD SUGAR AND WHOLE CUMIN. 3.ADD GINGER PASTE, CUMIN POWDER, RED CHILLI POWDER AND TURMERIC POWDER AND SAUTÉ 4.NOW ADD THE PRAWNS AND SLIT GREEN CHILLIES AND STIR FOR FEW MINUTES. 5.ADD THE COCONUT MILK, COOK FOR FEW MORE MINUTES AND THEN ADD SALT. 6.IN THE END SPRINKLE GARAM MASALA AND GHEE ON TOP AND SERVE.
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SORSHE ILLISH

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INGREDIENTS ·          HILSA FISH/ ILISH MACH: 5-7 PIECES ( AROUND 600 G) ·          BLACK MUSTARD SEED: 2 TBSP. (IT SHOULD BE SOAKED IN LUKEWARM WATER) ·          SLIT GREEN CHILI: 2-3 ·          NIGELLA SEED/ KALOJIRE / KALONJI: 2 TBSP. (OPTIONAL) ·          SALT: TO TASTE ·          TURMERIC POWDER: 1 TSP. ·          GREEN CHILI: 8-10 (SLIT) ·          RED CHILI POWDER: ½ TSP. ·          MUSTARD OIL: 4 TBSP. INSTRUCTIONS 1.    PREPARE A THICK PASTE OF MUSTARD EITHER IN A GRINDER OR WITH THE HELP OF “SHILNORA” OR “SHILBATTA” BY ADDING 2 GREEN CHILIES AND 1 TEASPOON OF SALT AND KEEP IT ASIDE. 2.    RUB FISH PIECES WITH 1 TEASPOON SALT AND ½ TEASPOON TURMERIC POWDER AND KEEP THEM ASIDE. 3.    HEAT 3 TBSP. OF MUSTARD OIL IN A DEEP PAN (PREFERABLY KARAI) TILL THE OIL CHANGES COLOR. 4.    TEMPER HOT OIL WITH NIGELLA SEED AND COOK IN MEDIUM FLAME TILL OIL COMES FROM THE MIXTURE. 5.    POUR MUSTARD PASTE, TURMERIC POWDER, GREEN CHILIES, RED CHILI POWDER
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CHINESE CHICKEN RECIPE

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·           3 TBSP SOY SAUCE ·          2 TBSP HONEY ·          2 TBSP TOASTED SESAME OIL ·          1 CUCUMBER, DESEEDED AND SLICED INTO HALF-MOONS ·          4 CARROTS, SLICED INTO FINE STRIPS ·          LARGE HANDFUL EACH OF FRESH CORIANDER AND FRESH MINT, LEAVES PICKED ·          4 LITTLE GEM LETTUCES, TORN ·          1 TBSP GROUNDNUT OR VEGETABLE OIL ·          JUICE OF 2 LIMES ·          1 TBSP FISH SAUCE ·          SESAME SEEDS TO SERVE METHOD 1.    PUT THE CHICKEN BETWEEN TWO PIECES OF CLING FILM, THEN FLATTEN WITH A MEAT MALLET OR ROLLING PIN UNTIL 1-1.5CM THICK. PUT THE CHICKEN IN A SHALLOW DISH WITH THE SOY, HONEY AND 1 TBSP OF THE SESAME OIL. LEAVE FOR 10 MINUTES.  2.    MEANWHILE, PREPARE THE SALAD. PUT THE CUCUMBER, CARROTS, HERBS AND LETTUCES IN A LARGE SERVING BOWL OR ON A PLATTER, THEN SET ASIDE. 3.    HEAT THE GROUNDNUT/VEGETABLE OIL IN A FRYING PAN OVER A HIGH HEAT, THEN FRY THE MARINATED CHICKEN FOR 2 MINUTES ON EACH SIDE UNTIL CO
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PUDINA CHICKEN

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PUDINA CHICKEN OR MINT CHICKEN IS A VERY EASY TO PREPARE DRY CHICKEN RECIPE THAT CAN SERVE AS A GREAT STARTER/APPETIZER. THE RECIPE REQUIRES VERY SIMPLE INGREDIENTS, THUS YOU CAN ADD PUDINA CHICKEN TO YOUR MENU WITHOUT MUCH PRE-PLANNING. COME SUMMER, AND WE JUST DON’T FEEL LIKE EATING THE TYPICAL ROTI-SABZIS. FRESH SALADS START APPEARING ON THE MENU MORE OFTEN. BUT ONLY SALAD SOMETIMES GETS A LITTLE TOO PLAIN A DINNER. SO I OFTEN CLUB SOME CHICKEN STARTER WITH THE SALADS.  CHICKEN CAFREAL  AND  RUSSIAN SALAD  IS A COMBINATION THAT FIGURES ON MY DINNER MENU VERY OFTEN. THIS TIME I THOUGHT OF TRYING SOMETHING SLIGHTLY DIFFERENT – HENCE PRESENTING PUDINA CHICKEN. SERVES : 2 PREPARATION TIME:  10 MINUTES COOKING TIME:  15 MINUTES MARINATION TIME:  1 HOUR (AT LEAST) INGREDIENTS : CHICKEN : 400 GMS  (SMALL TO MEDIUM SIZED PIECES) MINT LEAVES : 1 CUP GINGER : 1 INCH PIECE GARLIC : 7-8 CLOVES CORIANDER LEAVES : 1/2 CUP CURD : 2 TBSP GREEN CHILLY : 1 TANDOORI CHICKEN
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MASALA CHICKEN

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·           1 1/4 KILOGRAMS WASHED & DRIED CHICKEN ·          3 CUP SLICED ONION ·          2 CUP MINCED TOMATO ·          1 CUP FINELY CHOPPED CORIANDER LEAVES ·          1 TABLESPOON GARLIC FLAKES ·          1 TEASPOON CUMIN SEEDS ·          1 TABLESPOON CHILLI POWDER ·          1/2 TEASPOON POWDERED TURMERIC ·          1/2 CUP GRATED COCONUT ·          5 TABLESPOON REFINED OIL ·          1/2 CUP CURRY LEAVES ·          1 TEASPOON SALT ·          2 INCHES GINGER ·          3/4 TEASPOON MUSTARD SEEDS ·          1 TEASPOON PEPPERCORNS ·          3 TABLESPOON CORIANDER POWDER ·         
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CHICKEN BIRIYANI

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INGREDIENTS FOR CHICKEN 1 TABLESPOON VEGETABLE OIL 10 GRAMS GARLIC  (GRATED) 10 GRAMS GINGER  (GRATED) 1 SERRANO CHILI PEPPERS  (TO TASTE, MINCED) 5 GRAMS MINT  (FINELY CHOPPED) 10 GRAMS CILANTRO (FINELY CHOPPED 1 TABLESPOON GARAM MASALA 1/2 TEASPOON GROUND CINNAMON 1 TEASPOON SALT 900 GRAMS BONE-IN SKIN-ON CHICKEN THIGHS FOR RICE 6 CUPS WATER 2 1/2 TEASPOONS SALT 5 PODS GREEN CARDAMOM  (SMASHED) 1 TEASPOON CUMIN SEEDS 1 BAY LEAF 360 GRAMS BASMATI RICE  (~2 CUPS) FOR ONIONS 2 TABLESPOONS GHEE 2 MEDIUM ONIONS  (SLICED THIN) FOR BIRYANI 1 CUP RESERVED BOILING LIQUID  (FROM RICE) 1/2 TEASPOON SAFFRON THREADS CILANTRO  (FOR GARNISH) STEPS 1.    TO MARINATE THE CHICKEN FOR THE BIRYANI, COMBINE THE VEGETABLE OIL, GARLIC, GINGER, CHILI PEPPERS, MINT, CILANTRO, GARAM MASALA, CINNAMON AND SALT IN A LARGE BOWL AND STIR TOGETHER. ADD THE CHICKEN PIECES AND TOSS TOGETHER MAKING SURE THE CHICKEN I
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