Paneer Pakora

                              

Paneer Pakora

Ingredients:-

    Paneer - 1/4 kg, 

    Besan - 1 cup, 

    Rice flour - 2 tbsps
    Corn flour - 1 tbsp
    Red chili powder - 1/2 tsp
    Ginger-garlic paste - 1 tsp
    Ajwain - 1/2 tsp (carrom seeds)
    Baking soda - pinch
    Salt to taste
    Cooking oil

Method:-

At first mix a cup of besan, rice flour, corn four, ginger-garlic paste, red chili powder, baking soda and salt and enough water to make a thick paste.

Blanch paneer pieces for 5 mts in hot water and drain.

Heat oil for deep frying in a heavy bottomed vessel, dip each paneer piece in the prepared pakoda batter such that it is coated on all sides and place in the hot oil. Deep fry on medium flame to a golden brown shade and removed into absorbent paper.

Now serve it with tomato ketchup or green chutney.

Enjoy the dish...

Bengali Chicken Kosha

Chicken Kosha

Ingredients:

1kg chicken
1 cup onion paste
1 cup tomato paste
1tbsp garlic paste
1tbsp ginger paste
1tbsp yogurt plain
1tsp turmeric powder
1tsp chili powder
1tsp cumin powder
1tsp coriander powder
1-2 bay leaf
4-6 cardamom
4-6 clove
2-3 cinnamam
1-2tsp garam masla
4-6tsp mustered oil
1-2tsp sugar or ghee
Salt to taste

Procedure:

At first the chicken placed in a bowl. Then onion paste , garlic paste, ginger paste, yogurt plain, cumin powder, turmeric powder, chili powder, coriander powder are added properly and mixed into them. Now it covers a small plate or plastic and placed them into 10-15 minutes.
Next in a frying panoil is pored and scattered all the pan. 

Now, bay leaf, cardamom, clove, cinnamam are added and sired them all thoroughly. after 3-4 minutes the mixed chicken with spices are added on the frying pan. Againg stire it for 10 minutes. After 5-6 minutes tomato paste mixed them all. This content mey need about 20-25 minutes. Then add garam masala and ghee or sugar. After stireing place it  for 20-25 minutes.

Now the chicken kosha is ready. You may serve this with chapatti, luchi, porota, or rice.

Enjoy the dish...

Chicken Curry a delicious dish

Chicken curry

 Ingredients:

3 tbsp oil1 red onion, thinly sliced salt, to taste1 bay leaf 3 tbsp water,1 tbsp turmeric ½ tsp chilly powder½ tsp Kashmiri degi mirch2 tbsp ground ginger 2 tbsp minced garlic1kg chicken breast chunks (or chicken thighs) 1 tomato¼ tsp sugar 3 pods cardamom, lightly crushed3 cloves 1 cinnamon stick1 tbsp ghee 1 tbsp ground coriander seedsA large bunch fresh coriander, finely chopped 

 

 Method: 

At first heat the oil in a medium deep pan over high heat. Add 1/3 of the onion, sprinkle a little salt  and fry for a few minutes, or until golden brown and crispy. Remove from oil and set aside on paper napkins as possible. 

Now add the bay leaf and the rest of onions to the oil. Season with a little salt to taste, and fry until golden brown. Add a spoonful of water and stir so that the onions break down – the water should turn a rich caramel colour. Add the turmeric, chilly, degi mirch, ginger and garlic; stir well. Reduce heat to medium high. When the fat leaves the sides, add a spoonful of water, and stir again. 

Finally add the chicken and the sliced tomato. Season with salt and sugar; stir. Add the cardamom, cloves, cinnamon, ghee and a spoonful of water. Reduce heat to low, cover and simmer for 30 or 35 minutes. 

Remove the lid, if there is water left in the pan, raise the heat to medium. Add the ground coriander and cook until all the water has evaporated (or you can leave as much gravy as you like).

This dish is served with rice or bread.

Wasabi Rasgulla

 

Wasabi Rasgulla

Ingredients:

1 Kg chhena

1.5 kg sugar

100g refined flour

150g wasabi powder

Procedure:

Rub chhena (which is home made cottage cheese) with the refined flour uniformly. Add 150g of wasabi powder to it and mix. Make uniform balls by rolling the mixture in between your palms. Make a sugar syrup of light content with 1.5 kg sugar. Poach the balls in the thick content of sugar syrup for 15 minutes. Take out them & drop them in the light content sugar syrup to store. You may serve them at the room temperature. Enjoy it.