thebookworm

Dice about 1.5 lb chicken breasts into pieces. Marinade with 2-3 tsp of: 1. Turmeric 2. Cumin powder 3. Coriander powder 4. Red chili powder and 1-2 tsp of garam masala (Bengali one) Optionally, add a 2 tsp of black pepper 2 tsp of ginger paste 2 tsp of garlic paste 4 tsp of mustard oil 3 tsp of  yogurt (if you feel like having tangy one) 4 tsp of salt 2 tsp of sugar If you want (Add 2 tsp of green chili pickle) to mix it up If you'll be marinading for a short time (30 mins), add Vinegar or squeeze half a lemon Otherwise, marinade for about 2 hours to overnight. Chop 1 onion (american), 1 tomato, 2-3 thai green chili (or not, depending on spice tolerance of who's eating) Heat about 4 tsp of mustard oil Add 2 tsp of sugar When the sugar carmalizes (turns liquid brown), add the onions and turn heat to medium Fry onions until it's brown and starts leaving water Add in the tomatoes and add a pinch of salt. Fry till tomatoes are no longer tasting raw...

Ingredients Mutton - 2 lbs with bone ( preferable pieces that have fat). Could try with Lamb ribs Onion 1.5(American) cut in cubes Garlic 1 Black Cardamom 1 Green Cardamom 3 Cloves 3 Cinnamon 1 inch Dried red chillies 4 Black whole peppercorn 7 Beaten Curd 1 cup Cashewnut paste soaked in milk beforehand 10/12 Salt Sugar Process Add mutton in pressure cooker onion, garlic all spices except red chillies. water Pressure Cook the meat. Don't over boil, turn the meat tender. If you're using Instant pot, Instant pot high for 10 mins with a garlic stem. Garlic stem acts as a meat tenderizer (allegedly) Take out the mutton pieces. Drain the water in a sieve. Keep the mutton stock and the pulp separately. In a pan put white oil and ghee. When the oil is hot add bayleaf  3 pieces. After 4 second add the pulp. Cook it for 6 minutes. Then turn the gas low add the yogurt, cashew paste. Poppy seed or charmogoj (melon seeds - optional) paste. Cook it in slow heat ...

Peel potatoes and cut them into large pieces (about 1 potato for 4 eggs) Heat oil in a pan and shallow fry the potatoes, then cover and let it soften Boil eggs Peel the shell, shallow fry them Chop 1/2 an onion (American size), 1/2 tsp ginger Heat oil, fry the onions, add the ginger, 1/4 tsp red chili, 1/4th tsp turmeric, cumin, coriander. Add 1/2 a diced tomato Add salt and sugar to taste Turn on the heat and let things boil Add salt/sugar/chili if needed Turn down heat to medium Add ghee and garam masala before it's fully done

Cut cauliflower and potatoes into big pieces Heat oil in a pan. Add 1/2 tsp salt and fry the potatoes and cauliflower. Turn down the heat to medium. Cover with a lid and leave it on the gas. Add salt and turmeric to the fish pieces. Take another container, heat oil to fry the fish pieces. Add a bit of salt to the oil before frying the fish. It prevents them from getting stuck to the pan. In the container that potatoes and cauliflower were being cooked in, add turmeric, coriander, cumin, ginger, chili powder, finely chopped tomatoes (a little) and a bit of water. Make sure the whole thing is "makha-makha" Cover this and turn the heat to medium. Go back to frying fish pieces. Keep stirring the other pan intermittently. It the water has dried up, add some more hot water and sugar and cover it again After a while, add in the rest of the water needed for the curry Turn the heat to high and let it boil. Turn the heat down the medium once it starts boiling Add in th...

Ingredients: Begun, Cauliflower, cabbage, beans, Gajar, mooli, Potatoes Marinade begun with salt and sugar Heat mustard oil, fry the begun and take it out Add sliced green chili and panchphoron in oil. When the smell comes out, add all the other vegetables. Add salt and saute the mixture Add haldi, dhania, jeera, little bit of red chili powder, ginger, tomatoes (half & sliced) and cover the pan Add 1.5 tsp sugar when it's half done If needed, add a bit more water. When it's mostly done, add chopped cilantro leaves At the fried begun at the very end, mix carefully with the other stuff, and keep it for a minute or two Switch off the heat.