Mutton biryani Kolkata authentic

Inspired from : https://www.youtube.com/watch?v=rpOw5q6HuVU 

Chicken Chaap

Kolkata Chicken chaap

Inspired from : https://www.youtube.com/watch?v=UWFUOySRDtg


Ingredients :

Chicken big pieces - 2kg,
Curd - 2tblspoon,
Kewra water
Big onion paste - 1
Rose water
Saffron in hot water - 1/2cup
Beson - 6tbsp roasted on dry tawa
Ginger paste - 1tbsp
Garlic paste - 1tbsp
Oil: ghee -  3:1 in generous amounts
Garam masala powder - 1tbsp or so (biryani masala or make shahi garam masala at home)
Whole garam masla (cloves, darchini, cardamom, black pepper corn)
Red chilli powder


Marinade the chicken with curd, onion paste, ginger garlic paste, salt, saffron water, beson, some kewra and rose water for atleast 2 hours.

Heat oil and ghee. Give few cardamoms, cloves, and a stick of darchini, and 5-6 whole black pepper corn.

Shake marinade from chicken pieces and fry in a single layer - both sides.  Fry on medium heat. Make sure the chicken pieces become pale and not too brown. Take from oil and keep aside.

Now pour the marinade in oil along with the fried chicken pieces. Cover and cook on low-medium heat for 20mins or so until the chicken gets cooked.

Give 2tspoons of kewra water, rose water and ghee at the end. Ready to serve with biryani, pulao, paratha, naan

Recipe to try

http://www.peekncook.com/Show-A-Recipe/52200/chingrir-bati-chorchori

Some fish recipes to try (http://allthatsdelicous.blogspot.in )

 1. http://www.allthatsdelicious.com/baked-bekti-bong-style-recipe-dish
  2. http://www.allthatsdelicious.com/say-cheese-recipe-dish
  3. http://www.allthatsdelicious.com/badami-machchi-tikka-recipe-dish
  4. http://www.allthatsdelicious.com/baked-bori-bekti-recipe-dish
 5. http://www.allthatsdelicious.com/fruit-amp-nut-baked-fish-recipe-dish

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.