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