Saturday, October 22, 2016

Shorshe Chapila - Indian River Shad fish in Mustard Gravy

Indian River Shad fish in Mustard Gravy
Indian River Shad Fish or Chapila Fish or Khoira Fish
Indian river shad is sweet water fish. It's nice to taste. Often it tastes like Hilsa! Very popular fish in India and Bangladesh.It's commonly known as Chapila in Bangladesh and Khoira in India.
Today I prepare a nice dish with this fish CHAPILA IN MUSTARD GRAVY! Those who like fish, must try to get an amazing tasty treat! 

Making of Mustard Gravy 
Ingredients - 
4 X 100 gm Chapila Fish (Indian River Shad)
2 tsp Poppy seed
1 tsp Black mustard seed
2 tsp White mustard seed 
1 tsp turmeric powder
4-5 green red chilies
1 tsp black cumin seed
2 tbsp mustard oil
1/2 tsp dry red chili powder
2 tbsp scrapped coconut
salt to taste
Cooked Shad fish in Mustard Gravy
See Video Here
Method -

First, make a paste of these ingredients in blender -
2 tbsp scrapped coconut
2 tsp Poppy seed
1 tsp Black mustard seed
2 tsp White mustard seed 
4-5 green red chilies

Heat oil in a pan. Fry the fish both sides well. Keep aside.

After frying of fish, put 1 tsp black cumin seed for seasoning in the left over oil. Pour in the paste you made. Keep flame low. 
Add 1 tsp turmeric powder, 1/2 tsp dry red chili powder, salt to taste.
sprinkle 1 tbsp raw mustard oil over it.
Add little (2 tsp) water and mix all the spices.
Now, add fried fish. Put on cover and let it cook for 5-6 minutes. Don't overcook. 
After the stipulated time, uncover. 
Sprinkle 1 tsp lemon juice and chopped cilantro.
Serve hot with rice! 
Shorshe Chapila Fish ready to Serve
Shorshe Chapila or Khoira Fish served in plate
Shorshe Chapila served with rice
See More Fish recipes - 
Scrambled Bombil Fish
Parshe Fish in Cumin Gravy
Crispy Fish Cutlet
Prawn Malaikari

Friday, October 21, 2016

Chicken Xacuti - Authentic Goanese Chicken Dish

Goanese Chicken Recipe - Chicken Xacuti
India's western state Goa has huge influence of Portuguese culture since it was Portuguese colony till 1961. 
Goan cuisine too has Portuguese influence. It's very amazing one could taste foreign recipe in an Indian state!
Today I present such an exquisite Goanese dish, which is of Portuguese origin! CHICKEN XACUTI [sha-koo-ti]! 
Don't miss this wonderful recipe! 

Ingredients - 
500 gm Chicken

1 tsp Kashmiri Red Chili powder
1 tsp Corriander Seed
1 tsp Sesame Seed (til)

1 tsp Cumin Seed
1/2 tsp Fenugreek Seeds
1/2 tsp Peppercorn
1 tsp Poppy Seed
1 tsp Fennel Seed
1 tsp Tumeric powder
1 cup Coconut scraped
2 inch Ginger
8 cloves of Garlic
4 Onion sliced
3 tsp Tamarind pulp
2-3 dry red chilies
Whole Garam Masala
clove, Cinnamon, Mace, Cardamom 

Salt to taste

Method - 
First dry roast all these spices 
1 tsp Fennel Seed
1/2 tsp Fenugreek Seeds
1 tsp Cumin Seed
1 tsp Corriander Seed
1 tsp Sesame Seed (til)
1/2 tsp peppercorn
1 tsp poppy seed
2-3 dry red chilies
Whole Garam Masala
clove, Cinnamon, Mace, Cardamom
After dry roast, blend all these together and make a fine powder spice.

Marinate the chicken with salt and turmeric powder for 15 minutes.

Now, heat oil in a pan, saute chopped onions a little. Next add chopped ginger and garlic. Cook for 2-3 minutes. Now add scrapped coconut. cook till coconut gets brownish. 
Put this into a blender and make a fine smooth Xacuti paste.

Now, add 1 tbsp oil in pan. After oil getting hot, add marinated chicken. Cook chicken for 5 minutes. Add 1 cup water. Add Xacuti paste. Mix well, then cover it and cook for another 8-10 minutes.
After 8-10 minutes, open the cover, add ground spice powder, Dry chili powder, 1/4 tsp nutmeg powder. 
Here you could add coconut milk if you wish, but I personally prefer it without coconut milk. 
Cover and cook for another 4-5 minutes.
Then, open cover, add tamarind pulp, mix well. 
Put on cover for just two-three minutes to blend all the aromas with each other. 
After two minutes open the cover and serve hot!

See More Chicken Dishes -
Chicken Vindaloo
Chicken Tikka Roll (frankie)
Chicken Noodles
Chicken Momo
Chicken Biryani
Chicken Uttapam

Thursday, October 20, 2016

Loitta Macher Jhura | Bombil Fish Fry - see Text and Video recipe

Bengali Style Scrambled Bombil fish or Loitta Macher Jhura
The Bombay duck lives in the tropical areas of the Indo-Pacific. It has been traditionally caught in the waters off Maharashtra in the Lakshadweep Sea. This fish is also caught in the Bay of Bengal and in the South China Sea, although in smaller numbers.
The Bombay duck is a popular food item in certain areas of India. Fresh fish are usually fried and served as a starter. In Mumbai, Konkan, and the western coastal areas in India, this dish is popularly known as "Bombil fry".
Let's see how to make scrambled Bombay duck fish or Bombil fish or Loitta Macher Jhuri!
Raw Bombil Fish cleaned and washed before cooking
Ingredients -
500 gm Loitta fish
150 gm onion chopped
10 cloves Garlic chopped
100 gm tomato chopped
1/2 tbsp ginger paste
1 tsp cumin powder
1 tsp coriander powder
1/2 tsp dry red chili powder 
3 tsp turmeric powder
1/2 tsp paprika
4-5 Green chili (slit)
1/2 lime juice
2 tsp chopped coriander leaves
1 tsp dry roasted cumin powder
6-8 tbsp mustard oil
salt to taste
Fried Bombil Fish, before making scramble

Scrambled Bombay Duck or Bombil Fish or Loitta Macher Jhuri
Method - 
Wash and clean the fish well. Marinate with turmeric powder and salt for 20-30 minutes.
Dry roast and grind cumin seeds to make powder.

Heat oil in a pan. Fry the fish till get brown color. Keep aside.

Put another tablespoon oil, if needed. Add chopped onion, garlic, tomatoes. Stir and cook for 4-5 minutes. 
Make a paste of - 1/2 tbsp ginger paste, 1 tsp cumin powder, 1 tsp coriander powder, 1/2 tsp dry red chili powder 

Now add this paste with cooked onion. Add turmeric powder and paprika. cook for 4-5 minutes.
After cooking well these spices, add fried fish. 
Mash and crush the fish to scramble it with the cooked spices by the back of your spatula or a masher. 
Stir and cook for another two minutes.
Then, turn off the flame. 
Add, lime juice and chopped coriander leaves. Keep it covered for 15-20 minutes before serving to mix all the flavors.

Serve with rice!  

See Video Here

See More Fish Recipes -
Fish Head Dal (lentil)
Shrimp in Bottle Gourd
Fish Kobiraji
Fish Finger
Dahi Ruhi
Prawn Malaikari

Monday, October 17, 2016

How to make perfect GULAB JAMUN

Diwali is very very special festival for Indians. Every corner of India celebrates Diwali or Festival of Lights! 
This festival also meant for special foods, sweets and desserts! Almost in every household some sweets are made for family, guests and relatives. In this Diwali, I made this special GULAB JAMUN. It is also called Kala Jamun, Pantua etc. 
Make it following my recipe (see Video at bottom) and get the festival taste!
Ingredients - 

350 gm fresh Paneer 
100 gm all purpose flour
150 gm powdered sugar
1 tsp baking powder

for making Sugar Syrup 
1000 gm granulated Sugar

Method - 

1.First, mix and knead 350 gm paneer and 100 gm powdered sugar. Keep it covered for an hour.
2.After an hour, open the cover, mix and knead all purpose flour and baking powder together with Paneer to make a softer dough. Keep it covered for another half an hour.
3.After half an hour is over, open the cover, mash the dough over a plain smooth surface. Make smaller balls out of the dough of uniform size. 
4. Take 1 cup sugar and 3 cups water. Boil and make thin sugar syrup. Boil till sugar completely dissolves in water
5.Heat enough ghee (clarified butter) or Vanaspati (vegetable Ghee) and put the Paneer balls and fry till it turns dark golden brown color in very low flame. Flame is important. KEEP THE FLAME VERY LOW. 
6. Now put the fried Paneer balls in little hot thin sugar syrup. Keep it in thin sugar syrup for 8-10 minutes.
7. Take 2 cups sugar and 3 cups water, boil for 15-20 minutes to make thicker sugar syrup.
8. Take the GULAB JAMUNs out of thin sugar syrup. Put in thicker syrup. Boil for 20-25 minutes.
9.After 20 minutes, put off flame. Cool down the GULAB JAMUN keeping in room temperature for 5-6 hrs before serving.
10.Now garnish with chopped almond, pistachio. You may also wrap with silver foil paper (Burq)! Keep in refrigerator for at least an hour! Then serve chilled!  

Get More Sweets recipes - 
Rice Kheer
Parwal Ki Mithai
Kaju Katli 

Saturday, October 15, 2016

Baking Guides

If you are an avid baker, or bake frequently or just thinking about start baking your first cake, this guide definitely help you all! 

More Guides for you -
Nail Guide
Eyeliner Guide
Body Odor Guide

Nail Shaping Guide

How to shape your nail? Which shape of your nail suits your personality and style?

More Styles for you - 
Know your SLEEVES names 
Lipstick guide
Eyeliner fashion

Friday, October 14, 2016

PANEER PASAND - Vegetarian Delight

How to Make Paneer Pasand 
पनीर पसंद कैसे बनाये 

Indian Vegetarian Dishes are always innovative and lots of varieties are there to cater different regional people of India! 
Majority people of India are still strictly vegetarian! So, Indian Vegetable dishes have always been exotic, delicious and healthy!
Today, I present this PANEER PASAND which is a premium quality food! Try and know yourself, today!


2 Tbsp Corn flour
1 Tbsp poppy seed paste
1 Tbsp melon seed paste
2 Tbsp coriander leaves (chopped)
1 tsp Kashmeri dry red chili powder
1 tsp cumin powder
1 tsp coriander powder
2 tsp ginger paste
1 big tomato (chopped)

for stuffing - 
50 gm Paneer (cottage cheese)
50 gm raisin
50 gm cashew
4-5 green chili

for seasoning -
2 bay leaf
1 tsp cumin seeds
whole Garam Masala

Indian flavored spices
1/4 tsp Shahi Jeera (caraway)
1/4 tsp Shahi Marich (white pepper)
2-3 green cardamom
3-4 cloves
1 inch cinnamon
pinch of mace

pinch of nutmeg

Method - 
First, cut the Paneer into triangular pieces. Then slit the triangular pieces right down the middle.
Make a stuffing to fill the slit.
Now make the stuffing with 50 gm paneer, 2-3 green chili, 2 tsp raisin, 2 tsp cashew, 1 tsp chopped corainder leaves, salt to taste. Grind and make a smooth paste of these. Fill these paste inside slit Paneer pieces.

Now make a batter with 2 tsp corn flour and 1 tsp all purpose flour. Wrap the Paneer pieces in this batter and fry a little brownish. Keep aside.

Now make a gravy to dip these fried Paneer. 
To make the gravy, heat oil in a pan. Add 2 bay leaves, 1 tsp whole Garam Masala, 1/2 tsp whole cumin seeds. Saute a little.

Add chopped tomatoes, 1 tsp ginger paste, 1 tsp cumin powder, 1 tsp coriander powder, 1 tsp paprika, 2 tsp melon seed paste, 2 tsp poppy seed paste. Mix all  these and cook for 2 minutes. Add little water to avoid burning of the masala. 
You may also add leftover stuffing, if any, with it. 
After cooking this masala, put it into a blender and blend it to get beautiful silky gravy.

After blending, put again in skillet. Add salt to taste, 1 tsp sugar.
cook for 2-3 minutes, when comes to boiling point, add 150 ml milk with it.
Add 1/2 tsp Shahi Garam Masala powder. Add grated nutmeg powder. 
Cook for 2-3 minutes. Then, add fried Paneer. cook for another 2-3 minutes. Switch off the flame. Add 2 tbsp fresh cream.

Garnish with chopped cilantro. 
Serve with roti or chapati or rice! 

See Video Here

See More Veg Recipes -
Veg Fried Rice
Bell Pepper Rice
Gajar Ka Halwa
Bell Pepper Cheese Pasta

Wednesday, October 12, 2016

Festival Special Sweets - PHIRNI

How to make Phirni

This Rice Flour Dessert - Phirni - is one of the most favourite sweet desserts on Indian festivals like Karwa Chouth, Diwali etc. 
Besides, it's very popular after meal dessert in Indian subcontinent across all sections of people. 
Easy to make and very nice to eat! Try it today! 

(More Sweets recipes - Gulab Pitha, Gokul Pitha, Rice Kheer, Palm Fruit cake )

Ingredients - 

100 gm flavored Rice flour
100 gm sugar
50 gm Khoa
1 tsp cardamom powder
5-8 gm pistachio (chopped)
25 gm cashew nut (chopped)
25 gm Almond (chopped)
25 gm raisin 
500 ml whole milk
1 tsp Rose water

Method - 

First, heat milk. Bring to boiling point. 
Add Sugar. After the sugar get dissolved, add rice flour little by little. Don't add all the rice flour at one go. Then it may form lump.
Stir continuously when adding rice flour.

When the mixture gets thicker add, rose water, cardamom powder, chopped pistachio, almond, cashew, raisin. Mix well. Put off the flame.

Let it come to room temperature, before garnishing.

When it gets cool down garnish it with dry fruits and rose petals!

Keep it in freeze for at least 2-3 hrs before serving! 
Traditionally, Phirni is served in earthen pots. Serve chilled!

See More -

Kaju Barfi 
Kheer Malpua
Dudh Puli or Kheer Puli

Festival Special Sweets - KAJU KATLI

How to make Kaju Katli or Kaju Burfi or Cashew nut Burfi Sweets? 

I always find it fascinating to make sweets for family and friends, specially during festive seasons! When friends, relatives visit home and all enjoy festive spirits and nice foods! 
Today, I show you the recipe of one of my favorite sweets, that I fond of since my childhood!

(See more sweets recipe - Sesame Ladoo - Ata Naru - Parwal Ki Mithai - Phirni)

At the end of Navratri, India observes Dussehra - killing of demon Ravana by Shri Ram. 
In Bengal, Dussehra or Vijaya Dashmi is observed to celebrate the end of three days Durga Puja. 
Exchange of sweets are part of it. 
Make your festivals memorable with this nice sweets!
(Don't forget to see the video for finer details)

Ingredients (for making 25-30 Kaju Katli)

1 and 1/2 cup Cashew nut
1 cup sugar
25 gm Cow Ghee (clarified Butter)
10-15 pieces Burq (silver foil)

Method -
Put the Cashew nuts in a blender or food processor. Make fine powder of the nuts. You may dry roast the Cashew a little before putting in blender.
Make a thick Sugar syrup with one cup sugar and one cup water.
When Sugar syrup becomes thicker, add Cashew powder. Stir continuously, so that no lump is formed. 
After mixing well, when it becomes little thicker, put off the flame and let it get cool and condensed.
Take a 15 inch X 12 inch butter paper, grease it with cow ghee. Spread the Cashew mix all along over it with a rolling pin. Stay it spread for another half an hour.
After half an hour, cut it into diamond shapes, with a knife. Paste Burq (Silver foil) over it.
Keep it in freeze for 8-10 days for future use or you may also serve it immediately! 

See More- 

Bengali Rasgulla
Chocolate Malpua
Coconut Ladoo

Monday, October 10, 2016

COCONUT LADDU - নারকেল নাড়ু কীভাবে বানাবেন

বাঙালির দূর্গোৎসব নিছক একটা ধর্মীয় অনুষ্ঠান মাত্র নয়! এই দূর্গোৎসবকে ঘিরে একটা জাতির সাংস্কৃতিক এবং সামাজিক আলোড়ন যে উন্মাদনায় পৌঁছয়, অন্য কোন ধর্ম বা ভাষার মানুষদের মধ্যে তা দেখা যায় না। (নিচে ভিডিও দেখুন)

পোশাক-আশাক, কলা-বিনোদন, উপহার আদান-প্রদান, খাওয়া-দাওয়া প্রভৃতি বিভিন্ন বিষয়ে বাঙালির আবেগের চূড়ান্ত বহিঃপ্রকাশ ঘটে এই দুর্গোৎসব ঘিরে।
আগমনী থেকে বিসর্জন হয়ে লক্ষ্মীপূজা পর্যন্ত এই বাৎসরিক উৎসব যেন বাঙ্গালিয়ানার প্রদর্শনী!
কিন্তু নিছক বাঙ্গালিয়ানার মধ্যেই এই উৎসব সীমাবদ্ধ হয়ে থাকেনি! বিভিন্ন ভাষাভাষী তথা ধর্মীয় মানুষদেরও এই উৎসবে সামিল করে নেওয়ার মধ্যেই এই দুর্গোৎসবের মাহাত্ম্য!

একটা নিদর্শন নারকেল নাড়ু!
ধর্ম যাই হোক, ভাষা যাই হোক, মুখে দিলেই প্রীতির আলিঙ্গন!
দেখুন কীভাবে বানাবেন এই নারকেল নাড়ু(নিচে ভিডিও দেখুন)

কী লাগবে?

দু ইঞ্চি ব্যাসের গোটা তিরিশ নাড়ুর উপকরণ দিচ্ছি! কম বেশি বানাতে হলে সেইভাবে উপকরণ বাড়িয়ে বা কমিয়ে নেবেন।

একটা মাঝারি সাইজের গোটা নারকেল কুরো করে নিন!

আখের গুড় নিন দুশো গ্রাম! চিনিও নিতে পারেন। তবে গুড়ের নাড়ু বেশী সুস্বাদু লাগে!

গুড় কড়াইতে ঢেলে ভাল করে গরম করে, পাতলা জলের মত করে নিন!

নারকেল কুরো মিশিয়ে খুব ভালো করে নেড়ে মিশিয়ে দিন। কড়াই ঢাকা দিয়ে মিনিট দশেক পাক করুন।

৮-১০ মিনিট পরে, ঢাকা খুলে, নাড়িয়ে যেতে হবে, যতক্ষণ না আঠালো হছে!

আঠালো হয়ে গেলে, একটু এলাচগুঁড়ো মিশিয়ে নামিয়ে নিন উনুন থেকে!

গরম গরম নাড়ু পাকিয়ে নিন!