Chingri Chaap

Recipe courtesy : Asha Bhosle : http://www.khaleejtimes.com/citytimes/inside.asp?section=citytimes&xfile=/data/citytimes/2013/March/citytimes_March228.xml 

IngredIents:

 Prawns: 10-11pcs

 Onion Red: 100gms

 Ginger: 50gms

 Garlic: 20gms

 Lemon Juice Concentrate: 100ml

 Chilli Powder (Kashmiri): 20gms

 Salt: 10gms

Coriander chopped: 10gms

 Eggs: 2nos

Panko Bread Crumbs: 100gmsmethod

De-shell the prawns but keep the tail; Butterfly the prawns and clean under cold running water.

 Make a fine paste of onion, ginger-garlic and lemon juice.

 Add chilli powder, salt and chopped coriander.

 Beat the eggs separately and then add them to the mixture.

 Marinate the prawns in the mixture for 3-4 hours.

 Crumb the prawns and deep fry until golden brown.

 Serve in a plate.

Narkel Potol Bahari

Recipe courtesy : http://www.bongcookbook.com/2013/06/narkel-moshla-potol-moving-up.html



Heat  1 tsp of Oil 

Ingredients :

Potol - 6-7

Dry spices :
1 tbsp peeled, chopped ginger 

1 tsp Cumin seeds  

1 tsp Coriander seeds
4 Laung 
1/2 cup of grated coconut
2 dry red chilli
2tbsp posto seeds

Others :
Curd -1/2 cup
Green chilli - 3
Salt, sugar, turmeric, chilli powder, mustard oil
2 cardamom
Tejpata

1. Take potol. Wash and peel the skin in stripes. Then chop in half along the length.  
2. Roast the dry spices until you get a warm spicy smell. Cool and put everything in the blender jar.
3. Add 1/2 cup yogurt and 4 green chillies. Make a smooth paste 
4. Now heat some more oil(~3 tbsp) in saute pan.
5. Fry the potol with salt and turmeric till they are yellow with some brown spots. Remove and keep aside
6. Season the oil with 2 cardamom and 1 tej patta 
7. Add coconut-masala paste. 
8. Add salt, 1/2 tsp red chilli powder and little Turmeric powder. With sprinkle of water fry the masala at low heat till oil seeps from edges 
9. 
   
10. Next add the fried potol and mix with the masala. Add couple more green chillies if you want.
11. Add about 1 cup of water, sugar to taste, cover and cook till potol is done. Now remove cover and dry off any excess water. The gravy should cling to the patol, "makho-makho" as we say in Bengal.
12. Serve with luchi, parota or rice

Bhapa Mishti doi

Recipe Courtesy : https://www.facebook.com/NestleMilkmaid

Ingredients...
Elaichi (Cardamom) Powder 1 pinch
NestleDahi (Curd) 400gm
Nuts and Kishmish (Raisins) Optional 25 gms
NESTLÉ MILKMAID Sweetened Condensed Milk 1 tin

Method
1.Tie curd in a muslin cloth. Hang for 25 to 30 minutes to remove excess water. Add Milkmaid and elaichi powder.Add it to a mixer and whisk it till the mixture shows bubbles on top.
2. Cover the bowl with foil or grease proof paper.
3.Place the bowl in another pan of boiling water and steam for 15 to 20 minutes.Or use pressure cooker without weight for steaming. 
4. Once done, Immediately put in fridge for setting.
3.Decorate with nuts and raisins. Serve chilled.

Kadhai Chicken

Adapted from : http://www.bongcook.com/2013/09/kadai-chicken.html

Ingredients

• 1kg. chicken
• 1 large onion finely chopped
• 2 large tomatoes coarsely chopped
• 1/2 onion cut into cubes
• 1/2 cup fresh cilantro
• 2” ginger
• 15 cloves garlic
• 6 red chilies
• 1 tsp. sugar
• 4 tbsp. oil
• Salt to taste
• Dry roast and coarsely grind the following ingredients
• 2 tbsp. coriander seeds
• 2 tsp. cumin seeds
• 8 black peppercor
• End touch :
• 1 onion sliced in cubes. I capsicum sliced in cubes.

• Procedure

  Grind garlic and ginger in a fine paste. Dry roast and coarsely grind dry chillis, coriander seeds, cumin seeds and black peppercorns.
  Heat oil in a pan and add chopped onions to it. Fry on medium heat till they turn golden brown. Add 2 tbsp. red chili, ginger, garlic paste along with half of the coarsely ground powder. Sauté on medium heat for 3-4 minutes.
  Add tomatoes along with salt and sugar and fry them till they turn pulpy. Add chicken and mix them well so all pieces are nicely coated with the spice mixture.
  Add chopped cilantro and the rest of the ground spice powder. Give a real nice mix and then cook it covered on medium heat till chicken is done.
  Fry  onion and bell pepper cubes separately till onions become transparent (do not overfry, a bit of crunch should remain) and add it to the curry made. stir everything on high heat for a minute.
  Turn off the heat and serve hot.

Chicken Chaap

Adapted from : http://www.bongcook.com/2011/12/chicken-chaap.html

Ingredients

1. 1 kg chicken cut into four pieces. (you can cut into regular  big pieces)
2. 1 cup hung curd or yogurt
3. Juice of one lime
4. 50 mg. ginger paste
5. 50 mg. garlic paste
6. 1tbsp chicken tandoori masala (Recipe called for 1 tbsp. mace/jawitri powder)
7. 2 tbsp black pepper powder
8. 1 tbsp Kashmiri red chili powder/ Paprika powder
9. Turmeric
10. Salt
11. Sugar
12. 2-3 tbsp of poppy seed paste (posto bata)

Procedure

Wash the chicken pieces and pat dry. Now with a sharp knife score the chicken on both the sides. In a mixing bowl mix all ingredients other than oil and poppy seed paste to make the marinade. Mix them well with your hand and rub on both the sides of the chicken pieces.  Let it rest for overnight in the refrigerator. Take out the marinated chicken at least an hour before you start cooking to bring them to room temperature. 

In a frying pan heat oil. Now take out each chicken pieces shaking off its marinade and shallow fry till both the sides turn golden brown.

When you are done with frying add the marinade to the oil and allow the chicken pieces to get cooked inside it. Once the oil starts separating out from the spice mixture, add poppy seed paste and mix well.

Fry chicken pieces along with the poppy seed paste on medium low heat till the oil completely gets separated from the chicken. By this time the chicken pieces should be well coated with poppy seed paste.

Add some hot water towards the end if necessary to create gravy. Preferably chicken chaap should have lots of oil oozing out of it.Oily gravy i.e.

Butter Chicken

Adapted from Recipe Courtesy : http://www.passionateaboutbaking.com/2008/08/original-butter-chicken.html

MOTI MAHAL’S MURGH MAKHANI / The original BUTTER CHICKEN

Ingredients:
Chicken – 600-700 gms (on the bone)
For the first marinade:Lime Juice of 1 lime
Red chili powder – 1 tbsp
Salt to taste
For the second marinade:
Yogurt – ½ cup / thick
Garlic paste – 1 tbsp
Ginger – 1 tbsps
Rock salt – 1 tsp
Garam Masala – 1 tsp
Kasoori methi – ½ tsp (these are a variety of dried fenugreek leaves often used in Indian cooking)
Oil – 1 tbsp
Method:

• Make 2 deep incisions each in both breast pieces &s drumsticks. Mix all ingredients on the first marinade & rub well into chicken pieces. Keep aside for an hour.
• For the second marinade, mix all ingredients well & rub into chicken pieces till they are well coated. Leave in the fridge for at least 3 hours. I usually leave this overnight.
•  Shallow fry the chicken pieces along with a good coating of marinade on low heat on a tawa/non stick pan till golden brown.
• Or, preheat oven to 180 degrees c. Place the chicken on the grill rack, with a tray underneath to collect the drippings. Grill for 8-10 minutes, brush with oil, turn the pieces, & grill for another 4-5 minutes until the chicken is tender. Keep aside.

or,

For the makhani sauce
Ripe, red tomatoes – 500gms / chopped (the original recipe calls for 800gm)
Oil – 2 tbsp
Onion – 1 / chopped
Red Chili powder – 1 tsp
Garam masala _ 1 tsp

Cumin/Zeera powder – 1tsp
Ginger-garlic paste – 1 tbsp
Cashew paste – 2 tbsp (I ran a handful in my dry grinder in short bursts)
Bay leaf – 1
Green chili – 1-2 / finely chopped
Butter – 50 gms
Single Cream – 50 ml (original has 100 gm double cream)
Kasoori methi – 1 tsp
Green chilies, fresh coriander, cream for garnishing.

Method:

• Heat the oil in a pan, add onion & sauté for a few seconds. Put in chopped tomatoes, bay leaf & salt & simmer, stirring occasionally, until the oil leaves the sides. Cool slightly & strain the sauce. (Do this the previous day to save time).
• Pour the sauce back into a pan over low heat. Add all the spices, followed by the tandoori chicken. Stir well & simmer for 3-4 minutes.
• Add the butter & stir in till it melts. Finally stir in the cream & take off heat.
• Garnish with fresh coriander leaves, cream & green chilies, as desired.
• Serve hot with crisp garlic naan, & a salad of onion rings tossed in lime juice & salt.