thebookworm

Dhania Chicken   For marination: Chicken - 500g ; curd - 1/2 cup ; salt - 1 tsp Garlic paste 1 tsp  ginger paste - 1 tsp Finely chopped onions -1 large (Indian size)  Finely chopped green chilies - 1 tsp Coriander leaves  - 1/2 bunch 1/2 tbs white oil Sugar - as per taste        i)   Marinate chicken for 1-2 hrs        ii)   Add ginger- garlic paste.        iii)  In a non- stick pan, heat oil and saute onion        iv)  Add chicken, chili and cover with lid.        v)   Keep in low heat        vi)  Add salt and sugar as per taste after some time and cover        vii)  Add coriander paste, when chicken is tender        viii)  5 min before,  put a slice of lemon on it and cover (for scent)/ or it can be done during re-heating ...

Murg Makhani     For marination: Chicken - 700g ; garlic paste - 1 tbs : curd - 1/2 cup ; red chili powder - 1 tsp ; maida - 1/2 tbs ; salt 1 tsp ; white oil - 1 tbs For gravy : Chopped tomato - 500g ; grinded green elachi - 4-5 ; clove - 4-5 ; ginger paste - 1 tsp ; garlic paste -  2 tsp ; turmeric powder - 1/2 tsp ; black pepper powder - 1/2 tsp ; sugar - 1 1/2 tsp ; shahi garam masala powder - 2 tsp ; kasuri methi 2 tsp ; green chilie - 4-5 (half sliced) ; salt -  as per taste ; 1 cup water. For tarka : Finely chopped onion - 1(Indian size) ; butter - 1 tbs ; white oil - 1 1/2 tsp        i)   Marinate chicken 4-5 hrs in freeze (can marinate overnight and cook in the morning)        ii)  Put all the ingredients for gravy in a micro- oven bowl, cover it and cook for 12 min at 100% power. Take out and let it cool down.        iii) Put the marinated chicken on a crusty plate and ...

1 kg keema 3/4 onions onions diced 1 finger long ginger 3/4 elephant garlic 8 - 10 flat serving spoons chana daal 2 - 3 hari mirch 1 egg Mint wash keema and let stand for 15 minutes Add chana daal, keema, onions, cloves, peppercorn, bay leaf, little bit of salt  give 2 whistles let cooker open on its own. Or 20 minutes in instant pot  Evaporate water on stove keema should be cooked but should have water. add nani waala garam masala, chopped mint and garlic (if needed), Use hand blender  add chillies after grinding  Add one egg Pack a lid lined with cling film for molding 

bhindi tel jeera haldi then bhindi cover namak mirch neembu

Ingredients 1 full banana leaf, cleaned and the vein removed, cut in 4 pieces 2 tilapia fillets, each cut in half, washed and pat dried Marinade 1 tablespoon ginger garlic paste 1 tablespoon oil 1 tablespoon paprika powder 1 teaspoon turmeric powder 1 teaspoon salt 1 teaspoon black pepper powder Frying 2 tablespoons mustard oil.  2 tablespoon Panchphoran, ground using a mortal and pestle 1 lemon, cut in pieces, used as garnish Instructions Mix white oil, ginger, garlic, salt, turmeric, black pepper powder and red chilli powder. Descale salmon and coat with marinade. Take mustard oil and heat till it smokes and add panch phoran till it stops sizzling. Put marinaded fish and cover and cook. Service with rice, lemon and kasundi.

Soak 1 katori basmati rice 1 katori cheeni Saffron strands soaked in milk Elaichi powder Chopped nuts ghee cook rice until kani plate dhak ke remove plate add cheeni saffron waala milk ghee

Loosely translated that’s Potato in Poppy Seeds and Red Lentil Soup for Lunch. Ok, that’s it, I would rather have my Alu Posto than this tough sounding dish. Posto or Poppy-Seeds or KhasKhas is a popular ingredient for several dishes in Bengal, particularly in the districts of Bankura, Birbhum etc. I don’t know whether I loved it because it “induces euphoria and sleep” but I tell you it’s yummm and if you doze off to sleep after the above lunch that’s bliss too. What You need For Posto: Potato chopped in cubes ~ 3 medium sized potatoes, peeled and cubed Poppy seeds (Khaskhas/Posto) ~ 5-6 heaped tbsp of the Poppy seeds paste or posto bata Green Chillies – 2-3 Dry Red Chillies ~ 2 (optional) Whole Jeera (Cumin seeds) ~ 3/4th tsp loosely packed Salt Turmeric Powder Sugar ~ 1/2 tsp or none according to taste Oil ~ for Cooking Mustard Oil ~ a dash i.e. about 1 tsp of mustard oil to sprinkle on the top For Dal: Red Masur Dal Finely Chopped Onions Fresh Coriander Leaves Chopped Tomato...