GALAWATI KEBAB

This amazing aromatic kabab recipe originates  from the Mughal period , during the reign of  Nawab Asad -Ud - Daula (the successor of Nawab Siraj -Ud - Daula )

This mouth melting kabab is a mixture of minced mutton , green papaya, and various herbs.

This kabab is served with Paratha

INGREDIENTS :-

1. 500 gms Mutton ( Goat Meat )
2. 300 gms Onion
3. 250 gms desi ghee
4. 250 gms of white oil ( soybean / corn-oil )
5. 1 Garlic flower full -peeled
6. 10 Grams of ginger
7. 2 green chilies
8. Quarter of green Papaya. 
9. Small amount of chopped coriander leaves
10. 4 Table spoon Besan ( Chana aata)
11. 4 cloves
12. 1 cinnamon stick
13. 4 green cardamom
14. 1 big black cardamom
15. 1 star anise
16. 5 kebab chini
17. 2 pipli cloves
18. Small amount of Jar ka Khus
19. Small amount of Patthar ka phool
20. 2 flowers of Javitri
21. Quarter piece of Nutmeg
22. 2 Red chilies
23. Half table spoon Shah Jeera (whole)
24. Half Table Spoon ( Coriander seeds )
25. Salt (as per taste)
26. Half Tea spoon-turmeric powder
27. One tea spoon rose water
28. Quarter tea spoon Mitha Atar / Kewda Water
29. On small piece of Charcoal

RECEIPE -

Garam Masala Mix  -

1. Dry roast - cloves, cinnamon stick, green cardamom, big black cardamom, star anise, kebab chini,  pipli cloves, Jar ka Khus, Patthar ka phool, Javitri, Nutmeg, Red chilies, Shah Jeera, Coiander seeds,
2. Let the masala cool down for few minutes once roasted.
3. Dry grind the masala and keep aside.

 PREPARATION -

1. Chop the onions .
2. Fry the onion into golden brown and soak the extra oil in a tissue paper bed made on a flat dish. Keep it aside to cool down.
3. Once the onion has cooled down make a paste of the same.
4. Wash the mutton mince and drain the water completely.
5. Make a paste of Garlic , Ginger ,Green Papaya(with skin) and the Green chilies and keep it aside.
6. Now take a flat vessel and add the mince , onion paste , ginger-garlic paste ,and garam masala mix.
7. Add Salt , turmeric powder and mix all very well.
8. Make a moist dough of the same and mixing it well by rubbing it with your palm on the tray.
9. Flatten the dough and make a small cavity on the center of the dough.
10. In a small glass or ceramic bowl put a burning charcoal and place it on the cavity of the dough.
11. Add some desi ghee on burning charcoal and as it starts to smoke cover the entire dough with a bigger vessel to allow the dough to capture the smoke in the dough.
12. Add the besan powder and mix it well.
13. Refrigerate the mix for 2 to 3 hours.
14. Heat a fry pan with little white oil and some desi ghee for shallow frying.
15. Put the flame on medium or low heat and place tikkis from the dough with a spoon once the oil is hot (no need to make any pedas).
16. Once you feel the kabab tikki is fried on onc side flip it on the other side.
17. Once fried serve it with paratha and green chutney.

NOTE : Praratha and Green Chutney recipe will be shared in another post.

This is an amazing kebab recipe with an excellent aroma and mouth melting dish which will sure justify your desire for mouth watering taste that you have longed to make it in your own kitchen. This recipe will surely be rated equal or higher standards than any renowned restaurant by your friends and folks.

EGG POT / DIMER POT

This a Egg Snack item which is easy , quick and a Tasty Egg Item to serve for the food lovers and innovative quick snacks cravings to serve.

Recipe :

1. Take 5 Eggs and hard boil them with a dash of salt.
2. Once Boiled cut the eggs into half with the help of a knife or a thread.
3. Separate the egg yolks from the white part carefully.
4. Mash the egg yolks in a bowl.
5. Add some salt , black pepper , pinch of red chilly powder .Mix it with the yolk.
6. Add some Mayonnaise, American mustard garlic paste with the yolk mix..
7. Stuff inside the yolk mix paste in a piping bag and keep it aside.
8. Make a semi thick batter of Corn flour and Besan (gram flour) with salt as seasoning.
9. Dip the egg whites in the batter and deep fry in white oil ( soya / sunflower / sesame )
10. Now place the egg whites in a plate and pour the egg yolk mix in the piping bag in a circular motion on the hollow part of the egg white stuffing it.
11. Garnish it with some chilly flakes.

NOW YOU ARE READY TO SERVE A TASTY , GOOD-LOOKING & LIPSMAKING SNACKS.

BANGALI GHOROWA RANNA / BENGALI HOME COOKERY

CHICKEN CHAAP - KOLKATA STYLE ( MUGHLAI CUISINE )

This Mughlai Cuisine is one of the most favorite dishes that are being consumed and sold in West Bengal. This dish can also be prepared with mutton as well, which is also quite in demand. Just like the mutton version would require pieces of ribs . Chicken Chaap is quite commonly a famous side dish ordered along with Chicken Biryani or Mutton Biryani .In my style of cooking this dish will have it's unique method of an easy cooking process and with a complete recipe which you can enjoy in your platter.

Chicken Chaap can also be served with Laccha Paratha or any Roti of your choice.

Flat vessel to be used for cooking this dish on low to medium flame.

INGREDIENTS :-

1. 1000 gms Chicken with bones ( Leg Piece - A whole chicken cut in 4 pieces )
2. 300 gms Onion
3. 250 gms desi ghee
4. 250 gms of white oil ( soybean / corn-oil )
5. 1 Garlic flower full -peeled
6. 10 Grams of ginger
7. 2 green chilies
8. 2 Table spoon of sugar
9. 1/2 Tea Spoon of Kashmiri Chilli powder
10. 500 gms of hung Yogurt
11. 1 Table spoon Black Pepper
12. 1/2 Table Spoon White Pepper
13. 20 gms Poppy Seeds (Posto / Khus Khus)
14. 10 gms  of Chick Peas seeds (Charmagaz)
15. 2 Table spoon Chana sattu
16. 4 cloves
17. 1 cinnamon stick
18. 4 green cardamom
19. 1 big black cardamom
20. 10 gms of Fennel  seeds ( Saunf )
21. 1 star anise
22. 1 Bay Leaf
23. 2 flowers of Javitri
24. Quarter piece of Nutmeg
25. 2 Red chilies
26. Half table spoon Shah Jeera (whole)
27. Half Table Spoon ( Coriander seeds )
28. Salt (as per taste)
29. Half Tea spoon-turmeric powder
30. Pinch of Yellow or Saffron Color
31. One tea spoon rose water
32. Quarter tea spoon Mitha Atar / Kewda Water
33. 1/2 Tea cup of Milk
34. Pinch of Saffron Strands

RECEIPE -

Garam Masala Mix  -

1. Dry roast - Bay Leaf,cloves, cinnamon stick, green cardamom, big black cardamom, star anise,  Javitri, Nutmeg, Red chilies, Shah Jeera, Coriander seeds , Fennel
2. Let the masala cool down for few minutes once roasted.
3. Dry grind the masala and keep aside.

 PREPARATION -

Marination Prep -

1. Clean the chicken pieces and make deep cuts on all of the pieces for the marination to properly coat the chicken.
2. Take a bowl and add the garlic & ginger paste (half of the complete ingredients) , black pepper ,salt , white pepper ,turmeric powder , red kashmiri chilly powder 
3. Then add the hung yogurt and marinate the chicken by rubbing the marination in to the raw meat gently massaging the whole chicken.
4. Cover the chicken and refrigerate the marination for at-least 2 to 3 hours.

Brown Paste - 

1. Chop the onions .
2. Fry the onion into golden brown and soak the extra oil in a tissue paper bed made on a flat dish. Keep it aside to cool down.
3. Once the onion has cooled down ,make a paste of the same.

White Paste -

1. Soak the Cashew , Poppy seeds , and Charmagaz for 15 mns.
2. Make a fine paste of all the three items.
3. Keep it aside.

Final Stage - 

1. Heat a fry pan with  white oil enough to shallow fry the chicken .
2. Put the flame on medium or low heat and fry the chicken. The frying is used to get the masala mix(marination) to get a coat but the chicken should not fry much.
3. Keep the chicken pieces aside. In the same pan add the ghee and the balance oil into the pan.
4. Add the Brown paste now and stir then mix in the oil in low flame for 2 to 3 minutes.
5. Now add the White paste and keep on stirring the for next 5 minutes in low flame.
6. Add the saffron in  Luke warm milk and then add it to the mix after keeping it for 2 minutes.
7. Mix the food color in normal water then mix it well and add it to the mixture.
8. Add the rose water and the kewda water.
9. Add salt to taste.Stir the mixture when you see the oil separating from the mixture.
10. Now add the chicken into the gravy..
11. Toss and turn the chicken in the gravy from time to time till the chicken is properly cooked.
12. Now your Chicken chaap is ready to be served.

This is an amazing chicken gravy item which is served with Biryani , Paratha or Roti (Bread) of your own choice.

KOLKATA STYLE KEEMA MUGHLAI PARATHA / MOGHLAI POROTA

EGG CHICKEN MUGHLAI / MOGHLAI PARATHA

This dish is served with Special. Alu Sabji , Salad ,and Mustard Sauce 

INGREDIENTS :-

1. 200 gms Chicken Mince
2. 5 Eggs
3. 500 All Purpose Flour (Maida)
4. 400 gms Onion
5. 1 Table spoon  Garlic Paste
6. 1/2 Table spoon  Ginger Paste
7. 1/2  Tea Spoon Dhaniya Powder
8. 1/2  Tea Spoon Garam Masala Powder
9. 1/2  Tea Spoon Red chili Powder
10. 1/2 Tea Spoon Cardamom powder
11. 1/2  Table Spoon Turmeric Powder
12. 1  Table Spoon Tomato Puree
13. 300 gms Curd (Yogurt / Khatta Dahi)
14. 1/2 Litre White Oil
15. 1/2  Tea Spoon Panch Phoron
16. 1/4  Tea Spoon Sugar
17. 1 Cucumber
18. 1 Tomato
19. 4 Green Chilli
20. 3 Medium sized Potato
21. 20 gms  Coriander leaves
22. 1 Lemon
23. Salt
24. Pinch of baking soda
25. 5 gms of salted butter

RECEIPE -

Alu Sabji -

1. Peel the potato.
2. Wash and cut the potato in small dices and keep it in a vessel filled with water.
3. Heat the pan and add 2 table spoon of Oil .
4. Once the oil is hot add the potato cubes into the same.
5. Add a dash of turmeric powder , salt and red chili powder to it and fry for 2 minutes
6. Add a dash of sugar
7. Add the panch phoran and again fry for 2 minutes
8. Now add the tomato puree
9. Stir the potatoes till the potato is slightly brown
10. Add 1 cup of water  and cover the lid till the potatoes are boiled
11. Once Alu Sabji is ready keep it aside

 Salad -

1. Chop the onions .
2. Peel the Cucumber and chop the same
3. Chop the coriander leaves finely
4. Chop the tomato and 2 green chilies
5. Mix the Cucumber , Onion , Tomato , Green Chilies ,and Coriander leaves in a bowl and mix well.
6. Add the Lemon juice , Salt (to taste) and mix well
7. Keep the salad aside

Mughlai Paratha -

DOUGH PREPARATION -

1. Take the maida in a vessel and add 1/2 Tea Spoon Sugar , and salt (to taste) and mix it well
2. Add a pinch of baking soda
3. Add 2 Table spoon oil and mix it well till you can feel the flour shreds in your hands
4. Add the yogurt and mix well.
5. Put 1 egg and mash the complete flour by pressing your palm to the dough to make it soft.
6. Add Luke warm milk or water as per availability to complete the dough.
7. Once the dough is ready divide it in 4 pedas
8. Brush the pedas with oil.
9. Cover the dough with a dampened cloth and keep it aside

KEEMA PREPARATION -

1. Heat the pan with 2 table spoon of oil
2. Add 100 gms of chopped onion and fry it till it looks translucent
3. Add the chicken keema into the oil
4. Put the balance turmeric powder
5. Add salt to taste
6. Add the ginger and garlic paste and stir it till the raw smell is lost
7. Add half cup of water and cover the lid for 6 to 7 minutes
8. Add the butter and stir till the balance water is dried up completely
9. Now keep the keema mix to cool down for the final stage

FINAL STAGE -

1. Fry pan and heat the balance oil and then simmer the oven
2. Apply oil in an even surface were you can roll the dough in a big and thin chapati shape.
3. Apply oil to the rolling pin and make a thin and big chapati out of the dough
4. In a small bowl add 1 egg , dash of salt , chopped green chili , chopped coriander , 1/4 of the keema and mix it well.
5. Put the mixture in the middle of the rolled chapati and spread it evenly in the middle
6. Close the ends from both sides so that the complete mixture is covered from all ends
7. Put the paratha in the oil now to fry in a medium flame
8. Flip the paratha to fry from the end in low flame so that it is cooked evenly
9. Once fried in a crunchy paratha soak it with tissue paper slightly to remove the extra oil.

PLATING -

1. Cut the paratha in 4 halves 
2. Serve it with the alu sabji , salad and mustard sauce.

NOTE :

• In the Alu sabji preparation the potato cubes are suggested to be dipped in water so that it doesn't change it's color 
• In the dough preparation section the dough has been suggested to be covered with a damp cloth so that it doesn't loose the moisture before it is rolled out
• The above mentioned items and quantity in the ingredient section is for 4 portions.

This is a Bengali delicacy enjoyed and appreciated by all communities.This can be served as snacks in small pieces or a complete portion as a full meal also. Now you can treat your near and dear ones with this amazing dish. 

BUTTER ALOO PARANTHA

KOLKATA STYLE DIM TADKA / EGG DAL TADKA

CASHEW CHICKEN

This is special Chicken dish of my own liking and is a  preparation which is very easy to make and has popped out of own experiments with food. As the name suggests Chicken and Cashew hence has a very rich and delicious taste. This dish doesn't require any marination or skilled hands to make hence making it unique on it's own way

The rich sauce slings completely to the chicken which gives it an amazing look to present.

INGREDIENTS :-

1. 750 gms Chicken with bones
2. 100 gms Broken Cashew
3. 80 gms Charmagaz ( Mixed Melon Seeds)
4. 200 gms Onion
5. 1 Green Chili
6. 1 Table spoon  Garlic Paste
7. 1/2 Table spoon  Garlic Paste
8. 1/2  Tea Spoon White Pepper Powder
9. 1/2 Tea Spoon Cardamom powder
10. 1/2  Table Spoon Turmeric Powder
11. 300 gms Curd (Yogurt / Khatta Dahi)
12. 3 Table Spoon White Oil
13. 1/4  Tea Spoon Sugar
14. 20 gms  Spring onion leaves
15. Salt
16. 2 Table Spoon of fresh cream

RECIPE -

PREPARATION

1. Clean the chicken pieces and  make some deep gashes on all pieces
2. Take the Chicken pieces in a bowl and add little salt and turmeric powder and rub it well on all pieces to quote it.
3. In a bowl soak (5 to 6 minutes) the cashew and the charmagaz and keep it aside
4.  Now make a smooth paste of the cashew and charmagaz
5. Peel the onions and blanch it to take away the raw smell
6. Make a paste of the blanched onion with the green chili
7. Take the yogurt (Dahi) in a bowl adding some water. Whip the same to make a running consistency of the same  and avoiding any lumps
8. Chop the Spring onion and keep it aside

COOKING -

1. Take a fry pan and heat the oil and then simmer the oven
2. Add the Chicken pieces and fry for 5 mins
3. Now add the Onion paste and fry in medium heat for 3 minutes
4. Add salt as per your taste
5. Cover it and let it cook for 10 minutes in low flame
6. Now add the Cashew and charmagaz paste and stir it well to quote the chicken from all sides in medium flame
7. Add the white pepper and cook it for 5 minutes in low flame with a lid
8. Add the yogurt and sugar .Stir it well and let it cook for 10 minutes in low flame.
9. Now add the butter.
10. Keep on stirring in medium flame till the extra water dries up.
11. Garnish it with the chopped Spring Onion leaves

SERVING -

1. This is a portion for 4.
2. Can be served with Roti , Paratha , or Polao

NOTE :

• Blanching of the onion helps to reduce the strong odor and color changing properties
• Adding sugar in earlier stages can also change the color of the gravy if it gets caramelized

This is a Chicken delicacy enjoyed and appreciated by all communities.A perfect dish to serve kids and elders as it is mild in taste and has negligible amount of spices.

Rumwala Mutton

Rumwala Mutton- You can replace Rum with Red Wine or avoid it completely as per taste

Mutton Ghee Roast

This is a Unique South Indian Delicacy