Friday, 22 May 2020

Ghar ki Murgi with Dahi (Chicken curry with curd)

This post has been lying in my drafts since 2014. This lockdown made me open the blog and then came the realisation of how much has changed in life. 

This is a dish that I prepare too often at home (hence the name Ghar ki Murgi). As usual instead of posting a sweet recipe or Pachadi I am posting chicken curry on Ugadi. Happy Ugadi folks!! This chicken curry also has potato in it. My friends here ask me why do you need to add potatoes to a chicken dish. Well, i reply saying you have to be a bengali to understand that. Bengalis can add potatoes to everything. They can have potato in breakfast, lunch and dinner. Loving potatoes is a sign of being a true bengali.Now straight to the recipe.

- Chicken (500 gms)
- Curd ( 1 cup)
- Ginger garlic paste (2 tbsp)
- Onion paste ( 5 tbsp)
- Mustard Oil (1 cup)
- Potatoes (Diced into big pieces 2)
- Turmeric powder (1 tsp)
- Cumin powder(1/2 tsp)
- Coriander powder(1/2 tsp)
- Salt (2 tsp)
 - Kashmiri Mirch Powder (1/2 tsp)
                                - Coriander leaves (chopped finely)
                                - Water (1 cup)

- Marinate the chicken with curd, salt and ginger garlic paste for 2 hours.
- Marinate the potatoes with salt and 1/2 tsp turmeric powder for 30 min.
- Heat oil in a pan for deep frying the potatoes.
- When the oil is smoking hot deep fry the potatoes in it till golden brown and keep aside.
- Now in another pan take 2 tbsp of oil and when it is hot add the onion paste into it.
- Fry the onion paste till golden brown in colour.
- Now add ginger garlic paste and fry till the raw smell vanishes.
- Add the marinated chicken and put the flame on high heat.
- Add coriander powder, chilli powder, cumin powder, salt to taste and sugar. 
- Once the water vanishes fry on medium flame. 
- Add potatoes and cover.
- Check in 10 mins and add water to adjust consistency.
- Serve with hot rice.

Tuesday, 2 August 2016

Mutton Biriyani - The way I prepare it

This is going to be a long list of ingredients and a huge recipe. So, let me get to the recipe quickly, without much ado.

Ingredients for biriyani masala :

- Black Pepper (1 tbsp)
- Cumin (2 tbsp)
- Cinnamon (4 long sticks)
- Cardamom (3-4)
- Cloves (7-8)
- White Pepper (1 tbsp)
- Fennel seeds (1 tbsp)
- Star Anise (2-3)
- Black cumin ( 1 tbsp)
- Nutmeg (grated 1 tsp)

Preparing the Biriyani masala:

Dry roast all the spices and cool it. When it is at room temperature grind it to powder. Dry roasting the spices gives it a good flavour and increases  its shelf life. You can store it for about a month or two.
U can also use store bought biriyani masala as well but it is not as good as the fresh home made masala.

Ingredients for the Biriyani :

- Basmati Rice ( 1.5 cups)
- Curd ( 1 cup)
- Rose water (1/2 cup)
- Milk (1/2 cup)
- Mutton ( 4-5 large pieces or biriyani pieces)
- Ginger paste (2 tbsp)
- Garlic Paste (2 tbsp)
- White pepper powder (2 tbsp)
- Onion paste (2 tbsp)
- Ghee (4 tbsp)
- Sunflower oil (2 tbsp)
- Turmeric powder (1/2 tsp)
- Salt (4 tbsp)
- Sugar (2 tbsp)
- Coriander powder (2 tbsp)
- Cumin Powder (2 tbsp)
- Curd (1/2 cup)
- Potato (2. Each cut into 4 pieces)

Method for cooking the biriyani:

- Wash the potatoes, and fry in hot oil till they turn brown.Keep aside.
- Soak the rice in water for 30 mins.
- Marinate the mutton with salt, sugar, turmeric powder, coriander powder, cumin powder, garlic paste, ginger paste, onion paste and curd for 3-4 hours.
- Cook rice on medium flame for 5-7 mins. The rice should not be overcooked. Infact a little undercooked is fine.
- For the mutton, heat 2 tbsp oil in a wok and add 1 tbsp ghee to it.
- When it is hot add the mutton and 2 tbsp biriyani masala and cook it fully. You can also pressure cook the mutton if u feel so. But make sure there is no water left in the gravy when the mutton is ready. When fully cooked add half the rose water and 1 tsp biriyani masala before turning off the flame.
- Now take a flat bottomed pan and rub ghee on its suface.
- Add a layer of rice and then a layer of mutton along with the fried potato.
- After you add the layer of mutton, add some rose water and milk over it. Also add 2 tbsp biriyani masala and 1 tsp salt.
- Continue doing this layering till your rice and chicken are over.
- On the top of this layering you can add fried julienned onions (fry them till brown). This is called adding the " Birista ".
No its not over yet. Now the actual cooking starts. :)
You have to seal the cover of this pan with some dough so that the heat within it cannot escape. Now you have to put it on "Dum". How to do that??
There are two ways to do that:
- You have to take an even larger flat bottomed pan and put some water in it. Put the water to boil and when it boils place the biriyani pan over it. Place it on low flame over the stove.
- Take a tawa (disk shaped griddle) and place it on medium flame and place the biriyani pan over it.
According to my experience the first method is better.
Remember the more time you keep ur biriyani on dum the tastier it is.. :)
Serve it hot with Raita or Salan :)

Friday, 29 July 2016

Basic English Pancakes

My baby "A" is 3 years now. After a lot of struggle, hopping between the roles of a Mother,Wife and a working woman, now, I finally am able to find some time to return back to my blog.

In these last 3 years, I have realized how difficult it is to manage everything with a baby. I must say, I am really lucky to be blessed with a caring and supporting husband, without whom I would not have been able to live up to the expectations in all my roles. While in the world, the debate still continues on "Working Woman VS Stay At Home Mom", I feel if you have a supportive family to fall back to, you can manage everything - be it your office job or household work.

Let us now talk about today's recipe:  Basic English Pancakes

- Maida (1 cup)
- Powdered Sugar (1/2 cup)
- Melted butter (2 tbsp)
- Egg (1 no.)
- Vanilla essence (2-3 drops)
- Milk(1/2 cup)
- Baking Powder (1 tsp)
- Oil (2 tbsp)

- Sift flour and baking powder together.
- Mix well the above dry ingredients with Sugar.
- In another bowl, mix egg, vanilla essence, melted butter and milk. I use a hand mixer for mixing, you can also do it with a fork.
- Now form a well in the center of the dry ingredients and pour in the wet mixture little by little and mix.
- Heat a girdle and put 2-3 drops of oil/butter. Spread accross the girdle.
- When the girdle is hot, pour one ladle of the pancake mixture on the girdle.
- Cook on medium heat. Pores will be formed on the surface of the pancake.
- Check the pancake and when it turns brown flip it and cook the other side as well.
- Serve hot with chocolate sauce/ honey / maple syrup or any sweet sauce of your choice.

Sunday, 5 January 2014

Paneer and Cheese Pakora

It is amazing the way cooking dawns on you. The very first day you are so reluctant to cook your first dish. Then finally after loads and loads of dishes and many appreciations from your near and dear ones you realize that you have actually started to enjoy cooking. I still remember my very first day in the kitchen. It was the first day after me and my husband had shifted to Hyderabad after marriage. I do not know why I decided to prepare Korolar jhol (bitter gourd curry) for him. And when he tasted it I know what would have gone through his mind. He not being the bollywood style husbands who would eat anything that wife prepares after marriage said after the first bite "Okhaddo hoyeche". It is a bengali term which means "It is not edible and why on earth did you prepare this". So like many other days during those times, we ended up having dinner at a nearby restaurant.

That day and today 3 and a half years have passed, he enjoys what I cook and loves eating food prepared by me. His encouragement and support always makes me try new dishes. Like the one given below which I tried just a few days back:

- Paneer (100 gms)
- Onion (1 finely chopped)
- Green Chilli (1 chopped)
- Besan (2 tbsp)
- Salt (1/2 tsp)
- Coriander leaves (1/2 cup chopped finely)
- Mozarella Cheese (shredded 1/2 cup)
- Oil (for deep frying)
- Cut the paneer into small cubes.
- In a bowl mix all the ingredients. Mix them well.
Note: Do not add water. There is enough water in the onion to bind the besan to the other ingredients.
- Let the mixture rest for half an hour.
- Then take some mixture in your hands and shape them into rounds or flats.
- Deep fry till brown.
- Serve piping hot with salad and sauce of your choice.
Can be served as a starter for your party or as an evening snack.
Note: Can also be baked at 150 degrees celcius for 10 min instead of deep frying for a healthier version.

This is my entry for Krithis Kitchen , Cook Starters and Soups Contest,2nd Blog-ivrsary Event & Giveaway announced by Simply Tadka, WTML

Saturday, 4 January 2014

Cook Starters and Soups Contest

As the name suggests this event is for starters and soups. During this time of the year we shall be attending and hosting so many parties due to the festivities. While hosting parties at home I am always in dilemma as to what I should prepare for starter. In order to make my (as well as all you confused cooks out there who are generally unable to chalk out a party menu plan) life easier I decided to come up with this event. You can enter any dish that you feel can be served as a starter in any party or get together. The rules for the event are given below:

- Give your entries using the linky tool given below.
- You can enter any number of fresh entries.
- Fresh entries should have a link back to my announcement page.
- A maximum of 3 old entries are allowed provided they are reposted with a link back to this announcement page.
- Non bloggers are welcome to send their entries. They can send their recipes and pics to

There are 2 categories of awards for this event. One is for photography and the other one for recipe.
I shall choose 5 awards for the best food photograhy:

and 5 more awards for good recipes who would get the below badge:

Thursday, 12 December 2013

The Great Indian Cookie Challenge

Image Courtesy:
Yippeeeeeeeee....Its Christmas and new year time. I love this time of the year. Not only because of the weather but also the celebrations that we have. I have many fond memories from childhood for christmas. As a kid I used to save all my pocket money for this time of the year so that I could buy a gift for my younger brother. When he would be fast asleep on christmas eve I used to put his gift below the christmas tree in the living room. Till many years I could make him believe that it was Santa who was putting the gifts. He is among those kids who had once written a letter to Santa. :) As for my gift for christmas, having a sibling like my brother is the best gift anyone can ever get. This is my baby A's first winter and christmas as well. I have still not decided as to what Santa should be giving her. :P

During this time of the year most of us are in baking mode. We are either baking cookies or cakes. So I thought of  starting a new challenge that we can have during this time of every year. The details of the challenge are:

- Add your entries with the below linky tool.
- Recipes should be of cookies. Any kind of cookies.
- Follow my blog.
- Last date for submission of entry is 31st December.
- Non Bloggers can also be a part of it by sending me the recipes and pics on
- Recipes posted on your blog before 12th December 2013 are also welcome.
- The most innovative and unique recipe will get a the title of "Cookie Baker of the Year 2013"

 For any queries or doubts leave a comment.
This is my first challenge/contest on the blog. Lets make it a huge success. Have fun.

Sunday, 8 September 2013

Pomfret Fry

Fish-Fish-Fish. Being a Bengali I sometimes feel my blog is filled with fish recipes. But then, you know, there are so many fish recipes that we Bengalis know that one lifetime is not enough to share them all in my blog. Today's fish is Pomfret. The best part is it is very easy to debone this fish. This fish is pretty tasty and medium in size. It is a sea fish.

- Pomfret Fish (2 in number)
- Oil (2 tbsp)
- Salt (1 tsp)
- Turmeric powder (1/2 tsp)
- Fresh Coriander leaves chopped (1 tsp)
- garlic pods crushed (3)
- lemon juice (2 tbsp)

- Wash the fish properly and put slits on both the sides.
- Marinate the fish with salt, turmeric, garlic, coriander for 2 hours.
- Heat Oil in a pan.
- When the oil is hot add the fish and cook for 2-3 mins on both the sides. Fish should be crispy from outside and soft on the inside.
- Sprinkle lemon juice from top.
- Serve with onions and lemon or any other salad.