How to Make Hard-Boiled Eggs | কিভাবে সিদ্ধ ডিম তৈরি করবেন | परफेक्ट उबल...

Muttor Paneer Recipe (Matar Paneer) - No Onion, No Garlic, pure vegetarian recipe with few ingredient but great taste | Matar Diye Chanar Dalna

Paneer is considered one of the most preferred vegetarian foods. It is a milk product so obviously not for vegans. There are many variations of recipes with paneer. But one of the most Googled Paneer (cottage cheese) dishes is Mutter Paneer (cottage cheese prepared with peas. However, in a ‘mutter paneer’ dish, may need the incorporation of onion and garlic paste with tomatoes but the Bengali Mutter Paneer or 'Matar Diye Chanar Dalna' is an authentic vegetarian recipe with no onion or garlic. This recipe I am sharing is very easy and delicious. I prepared this recipe with frozen paneer. Before the actual preparation. I soaked the frozen paneer (cottage cheese) in plain water. I used Amul paneer. Soon the paneer will soften. Then I started my preparation.

Ingredients

·       Amul Paneer - 200 grams

·       Mutter - 1 cup

·       salt as per taste

·       sugar as per taste

·       tomato - 1 chopped

·       fresh cream - 1/2 cup

·       cumin powder - 1-1/2 teaspoon

·       black pepper - 1/4 teaspoon

·       garam masala - 1/4 teaspoon

·       chili powder - 1 teaspoon

·       turmeric powder - 1/2 teaspoon

Method

ü  Add oil to a pan and add salt and bay leaves

ü  First fry the paneer cubes lightly. Make sure both sides of the cubes are golden brown.

ü  Boil a pan of hot water and add salt to it. Mix well and add the fried paneer cubes. It will make the paneer really soft and spongy. Don’t boil.

ü  In a bowl take some paneer-soaked water and add chili powder, jeera powder, and turmeric powder as mentioned

ü  Later in the same pan where you fried the paneer add whole cardamom and whole jeera and when in the heat also add the chopped tomatoes and sauté it.

ü   Add the mixture to the oil and stir it vigorously. Soon the oil will start to release then add the boiled peas and mix it well with the masala.

ü  In this stage add the paneer to water in which it was soaked earlier.

ü  Add salt, black pepper, and garam masala powder

ü  After getting the required consistency in broth turn off the heat and incorporate fresh cream. Always add cream after turning on the heat as the cream may curdle and it will make the taste of the dish bit sour.

ü  Garnish the dish with coriander leaves

Nolen Gurer Payesh | patali gurer Payesh | Bengali style Payesh | Bhoger...

Nolen Gurer Payesh ( a sweet pudding or kheer made up of date palm jaggery and gobinda bhog rice and full cream milk ) | Bengali Style Gurer Payesh

Not just Bengalis, people all over the world want to relive the taste of Nolen Gur Payesh (sweet pudding or kheer made up of date palm jaggery and Govinda-bhog rice). It is no less than tasting amrita (nectar). However, Every Bengali family has their own way of making it. Today’s recipe of Payesh is my take on the famous Bengali dessert ‘Nolen Gurer Payesh’. This recipe I am sharing is inspired by my mother-in-law. She makes awesome ‘payesh’, I tried to replicate the same with my own twist.

Nolen Gur is made from khejur (Date palm) sap which is collected from the tree with a pipe called Noli (in Bengali). This is new molasses made from the first juice. Jaggery may be in liquid form called ‘jhola gur’ at first and when the liquid thickens it hardens and is made into 'patali gur'. Both ‘jhola gur’ or 'patali gur' is used to make sweets but in this ‘payesh’ recipe, I used the hard form of jaggery called 'patali gur'.

Ingredients

·       Milk: 1.2 liter

·       Govind-bhog Rice: 100 gms

·       Date palm Jaggery (Patali): 250gms

·       Ghee: 1 teaspoon

·       Cardamom: 1 tablespoon

·       Cashew nut and raisin as per taste

·       liquid Date palm Jaggery (jhola gur): 1 teaspoon or as per taste.

·       sugar: 1 tablespoon

·       Dry fruits (almonds, Pistachio, cashew, and raisins)

Method

ü  Take a non-stick pan and add sugar and caramelized it add some milk and stir it vigorously. Soon the milk will turn slightly brown in color. Then add the rest of the milk,

ü   Thicken the milk on low heat Stir continuously.

ü  After some time add cashew. Let the cashew soak in the milk and then stir the milk again at low heat.

ü  Wash the rice in water. And add this rice to the milk and let it soak milk for 5-10 minutes at low flame.

ü  Keep stirring the milk and continuously check whether the rice grain has to soften or not. This might take 10 min or more as per the rice age.

ü  When the rice softens a bit add the ‘patali gur’ at low flame. It is necessary that you keep the flame low otherwise there is a chance of the milk to curdle. It is because jaggery sometimes has impurities in it which at high heat cause this curdling.

ü  Mix the jaggery in the milk at low heat or no heat. Soon the milk with start thickening and the color will become more golden brownish. Cook for some more time.

ü  At this stage add cardamom powder and a spoon of ghee. It will enhance the aroma of the ‘payesh’.

ü  At the end add raisins and keep the dish like this without heat. Soon the raisin will plump up.

ü  The ‘payesh’ is ready to be served. One can garnish the payesh with liquid jaggery and dry fruits (almonds, pesta, cashew and raisins)

 

Egg Curry Recipe | Egg Masala Curry Recipe | Dimer Dalna | Duck Egg Curry | Hasher Dimer Kosha | Hansher Dimer Dalna

Ingredients

• Eggs (here duck egg has been used you can use chicken eggs)- 4 to 6
• 1 tablespoon garlic paste  
• 1 teaspoon ginger paste
• 1 medium size - Potato
• 3 tablespoons olive oil/ mustard oil/soyabean oil/ any oil
• 2 onions
• 2 tomatoes
• 6 to 9 green chilies
• ½ teaspoon turmeric powder
• Salt as per taste
• 1 teaspoon Black pepper powder
• 1 tablespoon of Kashmiri Lal Mirchi (optional)
• ¼ teaspoon garam masala
• Whole spices (¼ teaspoons of fennel seeds, cumin seeds, and bay leaf )
• Fresh cream 1/4 Cup
• Coriander leaves

Method

→     Boil the egg and peel it.

→     Follow the link to see how to get a perfect boiled egg? 

https://youtu.be/mU25qRcsWbw

→     Peel the potatoes and cut them as shown in the video.

→     With the help of a chopper cut all the veggies and make wet masala (follow the link for how to chop the veggies : https://youtu.be/nhq_oawlGfg) 

→     Now in a pan heat 3 tablespoons of olive oil and add the whole spices mentioned above  

→     Now add cut potato and fry it. Then add salt and turmeric powder.

→     Add the eggs and fry all together

→     Then add garlic and ginger paste.

→     Add the wet masala. Before you add the wet masala take out the eggs and keep them in a separate vessel.

→     Let the masalas cook for 10 to 12 mins. Add the required amount of water while the masala is cooking

→     Now add sugar and  black paper powder

→     Lastly add garam masala

→     After that serve the curry and garnish it with cream and coriander leaves.

Chicken Lababdar | Murgh Lababdar Recipe | Make Restaurant-style Murgh Lababdar at home| রেস্তোরাঁর আদলে তৈরি করুন 'চিকেন লাবাবদার'|

Ingredients

• 400 grams of chicken (6 leg pieces)
• 2 medium size onions and 2 medium size tomatoes (boil them and make a thick paste in the mixture)
• 2 tablespoon fennel seeds powder
• 1 teaspoon red Kashmiri chili powder
• 120 gm Curd
• Sugar as required
• ¼ cup olive oil
• 1 teaspoon cumin powder
• 1 teaspoon garam masala powder
• 1 teaspoon black pepper powder
• 100 gm fresh cream
• 1 teaspoon Garlic paste
• ½ teaspoon ginger paste
• ¼ teaspoon cardamon powder (optional)
• ¼ teaspoon whole cumin seeds
• 3 cloves
• 1-star anise
• 2 small sticks of cinnamon
• 1 bay leaf
• ½ teaspoon Mace (Javetri)
• Whole black peppers

Method

→     Marinate the chicken in curd, fennel powder, salt, and Kashmiri mirchi powder for 2 hours

→     Make a thick paste of onion and tomato after boiling it for 15 mins

→     Heat the pan and add 2 tablespoons olive oil and 1 teaspoon ghee

→     Add all the whole spices

¼ teaspoon cardamon powder (optional)

¼ teaspoon whole cumin seeds

3 cloves

1 star anise

2 small sticks of cinnamon

1 bay leaf

½ teaspoon Mace (Javitri)

→     Now add the marinated chicken without the marination paste and fry them well

→     Then take out the chicken and keep it aside

→     Now in the same oil add garlic paste and ginger paste and stir it vigorously

→     Add boiled tomato and onion paste and cook it

→     Add the remaining marination and jeera powder and fennel seeds powder, salt, black pepper powder, and sugar as per taste

→     Cook it and add chicken.

→     After adding the chicken, boil it in the mixture, when you get the required consistency, turn off the heat and add fresh cream and cardamon powder

→     Serve it with some more cream and black pepper powder 

 

Christmas and New Year Special - Roast and Steamed Chicken ( tried to make healthier version)

 

Ingredients

→    900 grams - 1 kg – Chicken (best suited to make roast chicken)

→    1½ teaspoon garlic paste  

→    1 teaspoon ginger paste

→    100 grams of Peas

→    10 to 12 small–peeled baby potatoes

→    2 medium size - carrots

→    3 tablespoon butter

→    1 bulb of garlic

→    olive oil

→    1 lemon

→    1 tablespoon of readymade tandoori masala (I used Everest Tandoori Chicken Masala)

→    1 tablespoon of Kashmiri Lal Mirchi (optional)

→    Hung curd- ½ Cup

→    Salt as per taste

Method

ü If you are making a fresh chicken then directly make slits on the chicken and you are ready to go

ü However, if the chicken has to be kept in the freezer, then remove the chicken from the fridge 30 minutes before you want to cook it, to let it come up to room temperature. After that keep the chicken in salted water for 1 to 2 hours then start the process. Also, in this case, salt needs to be put in the marination mixture accordingly.

ü After making slits on the chicken, take a bowl in the bowl add ginger paste 1 teaspoon, garlic paste 1½ teaspoon, salt 1 teaspoon, 1 tablespoon of tandoori masala and Kashmiri mirchi, and curd. Mix it well and add the marination to the chicken and rub it well. Keep the chicken in the freezer for 2 hours if you are in hurry. Otherwise overnight

ü Add old and squeeze 1 lemon.

ü Heat the steamer and add salt

ü Make garlic butter with 1 garlic and 2 tablespoons of butter and 1 tablespoon of olive oil

ü grease the pan with the butter and put the chicken and steam it for 40 mins

ü later after taking out the chicken give some resting time and, in an Air fryer/ microwave grill the chicken at 180 degrees Celsius for 10 mins

ü boil all the veggies (peas, carrots, and baby potatoes) with the required salt and toss them in butter

ü the Christmas chicken or the steamed and roasted chicken is ready to serve

 

Happy Diwali

 

Chicken MOMO (DIM SUM)| Healthy and Tasty Darjeeling style Momo with some changes| NON VEG MOMOS

Momos (Dim Sum) are prepared of dough filled with either mashed chicken or pork. Momo can be made vegetarian with vegetables, paneer, and soya filling. ‘Momos’ are usually steamed, but they can be fried and grilled too. Nowadays, tandoori ‘momos’ are very popular. First, Momo is an essential diet for Tibetans. Later, it made its way to Nepal, becoming popular among Asians. Now the most popular food in many known countries. Momo originates from the Tibetan word "mug-mug, " a loan word from the Chinese word ‘momo’. The word ‘mo’ means food related to flour. Momo is one of the most famous street foods in Bengal. Darjeeling ‘momos’, in particular, are the most popular.

In my blog, I will share my views on making steamed momos. My receipt is a mix of veg and non-veg stuffing. I added vegetables to make the momos healthier.

Ingredients

A)   Vegetable Stuffing

1.     Beetroot – 1 small size

2.     Carrot – 1 small size

3.     Onion – 1 medium size

4.     Green chilies -2 to 3

5.     Salt – as per taste

6.      Cabbage – 1/4^th of a small size cabbage

 

B)   Chicken Stuffing

1.     Chicken keema (minced) – 200 grams

2.     Ginger and garlic paste – 2 tablespoons

3.     Lime juice – 2 tablespoons

4.     Black pepper (crushed) – 1 teaspoon

5.     Green chilies – 2 to 3

6.     Salt – as per taste

7.     Olive oil – 1 tablespoon

Momo Dough  

1.     Flour- 300 grams

2.     Water- 150 grams

3.     Olive oil – 2 tablespoons

4.     Salt – as per taste

Soup

1.     Giger garlic paste – 1 tablespoon

2.     2 chilies – chopped

3.     Chopped cabbage – 2 tablespoons

4.     Chopped onion- 2 tablespoon

5.     Chicken keema (minced) – 2 tablespoons

6.     Salt and black pepper – as per taste

7.     Corn-flour to make the soup thick

Momo sauce or chutney

1.     Red chili- 5 to 8

2.     garlic cloves - 10 to 12

3.     vinegar - 2 teaspoon

4.     black pepper- as per taste

5.     olive oil – 1 teaspoon

6.     cherry tomatoes – 10 or just tomatoes- 3

7.     sugar- 3 teaspoon

8.     salt- as per taste

Preparation

·       Make a rough paste of all the vegetables (Beetroot – 1 small size, Carrot – 1 small size, Onion – 1 medium size, green chilies -2 to 3, Salt – as per taste, and Cabbage – 1/4th of a small size cabbage) in the mixture.

·       Mix all chicken keema, Ginger, and garlic paste, Lime juice. Black pepper (crushed), Green chilies, Salt, and Olive oil and leave it for at least 5 hours in the refrigerator.

·       Heat the pan and add oil. Pour the vegetable mixture first, and then add the chicken mixture. Mix it well.

·       Make the Momo dough and knead it well. Keep the dough in a covered vessel. Now shape the momos.

·       Now prepare the steamer. In the lower vessel, either pour the momo soup before adding corn-flour or can only put water after adding Salt. Steam the momos for 10 to 15 mins.

·       Add oil to the vessel and heat. Then add Ginger, garlic paste, chicken keema, and other ingredients. Pour water and keep the soup boiling for 10 to 15 minutes. In the end, add the corn-flour and water mixture to the soup vessel. Stir vigorously to avoid forming lumps. The soup is ready.

·       Boil the tomatoes and garlic for the chutney. Add all the other things to the mixture and blend it well to make a thick paste, and the chutney is ready.

·       The momos are ready to be served with mayonnaise, chutney, and soup. 

  

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