Chicken MYStyle

Bored with the regular rich Chicken gravies and it's Chinese counterparts?Why not try out this one?It's totally fresh and completely mine and it will surely tickle your taste-buds! :)

Ingredients:

1. Chicken 500 gms (washed and cleaned)
2. Julienned Ginger and Garlic- 2-3tbps 
3. Chopped onions 2-3 medium sized
4. Red chilli powder
5. Youghurt -150 gms
6. Mustard oil
7. Refined Oil
8. Salt to taste
9. Green chilli paste 1tbsp
10. Sugar 1tbps

Prep time:2 mins

Cooking time:15 mins

Directions:

1. In a bowl put the chicken and add red chilli powder,salt and mix well.
2. In the pressure cooker add refined oil and add the ginger and garlic to it.
3. Add the chopped onions and a pinch of salt.
4. In the pressure cooker heat mustard oil and fry the chicken pieces till half done
5. When the onions have turned light brown add the chicken pieces to it and mix.
6. In a small bowl take the youghurt and mix 1 tbsp of sugar to it and whisk it.Add this paste to the chicken mixture in the pressure cooker and mix well.
7. now add the green chilli paste and mix.
8. Add 1 cup of water.
9. Check if further salt is required.
10. Now close the lid of the pressure cooker and wait till the pressure cooker is about to sound it's first whistle.
11. Turn off the burner(don't let the whistle go off) and let it cook on it's for a while.
12. Garnish with onion rings.
13. Serve hot with steamed rice or roti.

Bhetkir Paturi(Steamed Bekti in Banana Leaves)

Well only we Bengalis know what this dish means to us.But it's not everyday that you get to eat this one at home until and unless your mom cooks it or You yourself master the art of making this.And believe me it's easy.But you do need to know how to play with threads :P.And this one will taste as good as any of it's versions prepared in the restaurant.If it's a Sunday and you are longing for some bhetkir paturi why not try this out for a change and who knows you might suprise everyone with the results?? :) :) I had prepared this many a time on various family gathering and my brother's birthday and each time it has tasted even better than the previous attempt.So here goes the recipe !!

Ingredients:

1. Bhetki fillets (boneless and medium shaped)-5 to 10 pcs
2. Banana leaves(not too matured)-2 big ones
3. Mustard oil 
4. Green chillies 7-12 pcs(2 more than the number of fillets you have taken)
5. Mustard paste(add the extra two green chillies while making this paste)  150 gms
6. Poppy seeds paste 50 gms
7. Salt to taste gms
8. Thread to tie the pieces

To steam:
RICE COOKER/MOMO MAKER.

 Prep time:10 mins
Coking Time:15 mins

Directions:

• Clean the fish fillets,add some lemon juice,mix well  and set aside for 10 mins.
• In a bowl add the chilli-mustard paste,poppy seeds paste,salt,mustard oil 2-3tbps,salt to taste and mix well.
• Keep in the refrigerator for 2-3 hours or if you have time then you can keep it overnight.
• Cut the banana leaves into rectangles and set aside.
• Now place one piece of the fish,add two small drops of mustard oil,1 pc whole green chilli and fold the rectangular leaf aound the fish and tie it up with a thread to keep it intact.
•   Similarly wrap the rest of the fishes.
• Now place this pieces in a steam cooker and let it cook for 15 mins.Note how the aroma of the whole mixture comes when the fish is almost cooked.
• Serve hot with boiled rice.

NOTE:If you don't have a rice cooker or steam cooker the you can boil water in a large pan .Put the fishes in a stainless steel steaming bowl(bowls which have holes around its body)  and put it on top of the boiling water and cover for 15 mins.Make sure that the water level stays below the fishes and doesn't come in contact with them.

Palak Chicken

Hi All,

Today am sharing a North Indian Chicken recipe-" Palak Chicken". It's healthy,tasty,full of goodness and doesnot need too much of your time.Plus I have tried to make it simpler.So scroll down full the full recipe .:)

Ingredients:

1. Chicken (washed and cleaned) - 1kg
2. Onions 2-3 diced
3. Palak -500gms
4. Dried Kasuri methi 2tbps
5. ginger and garlic paste 2tbps
6. red chilli powder 1tbps
7. green chillies 2-3 nos
8. refined oil 
9. Garam Masala powder 1/2 tbps
10. Curd 100gms
11. Dhaniya powder 1tbps
12. turmeric powder 1tbps
13. salt to taste

Prep time: 10 mins

Cooking time: 30 mins

Direction:

Take palak leaves(without the stem), wash it properly and pressure cook it in 2 cup water for 15 minutes along with the kasuri methi leaves.

Drain the water and keep it aside.

 Cool the cooked palak leaves and grind it along with the 2 chilies into a fine paste.Add some drained water if needed.

In a bowl put the chicken and add this palak paste,curd,red chilli powder,ginger garlic paste,salt,dhaniya powder,turmeric powder and mix well.Keep aside for 1hr.

 Heat oil in a kadai and saute chopped onions by adding salt.

When the onion becomes soft, add chopped tomato and saute till it mashes.

Add the marinated chicken pieces along with garam masala powder. 

Stir well and cover it and let it simmer in medium flame for 20 mins.

 Open the lid and stir in between.

The chicken will cook in the water in the palak.

If you feel it is sticking to the bottom then you can add the drained water.

Cook till the chicken is done and the gravy reaches a thick consistency.

Keep it in a low flame for 5 minutes and remove from fire.

 Serve hot with roti or paratha.

CHINGRI MACH BHAPA(STEAMED PRAWN IN MUSTARD GRAVY)

Hi All,

I am back and here goes my first post !Today's recipe is of a Bengali Prawn dish which is very tasty and very easy to make.It tastes awesome with hot boiled rice.For those staying away from home comforts in a city where you generally have to go out on weekends to satisfy your Bengali-taste-buds  craving for "CHINGRI MACH" do try out this one and am sure you'll love it.Do share your feed back.

Ingredients:

1. Prawn: 500gms(washed and cleaned)
2. Mustard Paste 100gms
3. Poppy seeds Paste 50gms
4. Green chillies 3-4
5. Mustard oil
6. Salt to Taste
7. Lemon juice 1 teaspoon

Cooking Time:20 mins

Preparation Time:10 mins

Method:

• In a bowl put the prawns and add little salt and lemon juice and keep for 10 mins
• Add the mustard paste,poppy paste,rest of the salt,2-3 tablespoons of Mustard oil to the prawns and mix well.
• Keep this marinaded prawn mixture in the refrigerator for 3 hrs or if you have time then you can keep it overnight as well to enhance the flavours.
• Heat a pan and add this prawn mixture and two green chillies. Cover and simmer for 15-20 minutes till the prawns are properly cooked and the mixture has lost the raw smell of the pastes.Do open the lid and stir in between so that the prawns dont stick too much to the pan bottom.
• Add 1 tablespoon of raw mustard oil two minute before turning the gas burner off.
• Put the prawns in a serving bowl and garnish with green chillies.
• Serve hot with boiled rice.

Note:if you want it to be spicy then you can make a paste of green chillies along with the mustard paste.

A Short Sneak Peak Into My blog

Hello FOODIES!

In this day and age when everyone is rushing through life it makes even more sense to maintain a healthy lifestyle.

While knowing how to cook is something which everyone should have in their arsenal,time is also a big factor.It makes no sense to waste half a day to prepare your favourite dish. 

So here I will share recipe's which have been tinkered and tweaked so that they can be done in an hour or so and also which will be somewhat different to the traditional methods. 
So STAY TUNED and do like and share if you find my recipe's worthwhile.