May 21, 2015

Dimer Devil

Ingredients :

For the Potato Mixture :
  • Medium size white potatoes - 4, do not use russet potatoes, as they become sticky after boiling, it's difficult to manage
  • Vegetable oil - 2 tablespoons
  • Chopped onion - 1/2 cup
  • Ginger & garlic grated - 1 tablespoon
  • Chopped green chilies - 1 teaspoon
  • Turmeric powder - 1/2 teaspoon
  • Roasted cumin powder - 1 teaspoon
  • Garam Masala Powder - 1/3 teaspoon
  • Salt to taste
  • Chopped cilantro - 1/2 cup
For the batter :
  • Egg - 1, lightly beaten
  • All purpose flour - 4 tablespoons
  • Cornflour - 4 tablespoons
  • Crushed peppercorns - 1/2 teaspoon
  • Baking soda - 1/2 teaspoon
  • Salt - 1/2 teaspoon
Other Ingredients :
  • Hard boiled eggs - 6
  • All Purpose Flour - 1/2 cup
  • Bread crsumbs - 2 cups, I used Panko
  • Peanut/Sunflower oil - for deep fry
  • Black salt - for sprinkle on the Dimer Devils

Make the Potato Mixture first :
  • Take the potatoes, peel them and boil them in a pressure cooker. Let the potatoes to cool down, and mash them. Make sure there is no lumps in the mashed potato.
  • Now heat oil in a pan, add chopped onion, ginger garlic, green chilies and fry till become light golden in color.
  • Add turmeric powder, roasted cumin powder & garam masala powder to the pan and sprinkle some water to prevent the spices getting burn. Add salt to taste.
  • Fry for few seconds, and then add the mashed potatoes and mix with the masala mixture well. Fry the mixture for 10 minutes, stirring constantly.
  • After 10 minutes, turn off the heat and let the mixture completely cool down to room temperature.
Prepare the Eggs :
  • In this meantime, cut each hard boiled egg lengthwise and keep aside.
Prepare the batter :
  • Take all the ingredients mentioned under the heading of Batter in a bowl, and mix well, add little water, like 1 tablespoon at a time to make a smooth batter.
  • The batter should be smooth but thick like pancake batter. So add water as much as you want to make the batter.
Making the Devils :
  • Let see the potato mixture has been cool down or not.  Add the chopped cilantro to the mixture.
  • Take each half egg, now cover the half egg with the potato mixture and shape it to a full egg. Make rest of the devils just like this.
  • Now it's time to arrange All Purpose Flour on a clean plate, and the bread crumbs on another plate.
  • Take each devil shaped egg, first roll on the All Purpose Flour, shake the excess flour, and then dip into the batter, and finally roll into the bread crumbs. Make rest of the devils in this same way.
  • Now keep the bread crumb coated devils in an airtight container and keep inside the refrigerator for overnight or at least 4 hours.
  • Heat enough oil in a deep frying pan. The oil should be smoking hot. Just remove 3-4 egg devils from the container and add to the hot oil carefully.
  • Fry till golden brown and take them out of the oil and place on a paper towel. Serve hot by sprinkling some black salt on the "Dimer Devil" and serve with ketchup and chopped cucumber & onion.

May 20, 2015

Doi Ilish

Ingredients :

  • Ilish/Hilsa Or Shad fish - 10 pieces
  • Salt - 1 tablespoon + as per taste
  • Turmeric - 1 tablespoon + 1/2 teaspoon
  • Mustard Oil - 3 to 4 tablespoons
  • Whole Milk Sour Curd Or Yogurt - 1 cup, well beaten with little water, salt & sugar
  • White Mustard Seeds/Rai - 2 tablespoons
  • Green chilis - 3 to 4, or as per taste


Recipe :

First take the fish, wash with little water (Hilsa should not wash thoroughly, its taste will go by washing). Marinate the fish pieces with salt and 1 tablespoon turmeric powder and keep aside for 15 minutes.
In the meantime grind the White mustard seeds with little salt & 2 green chills to a fine paste by adding 1-2 tablespoons of water along with it. Add 1 tablespoon of water to the mustard seed paste, mix it and add it to the pan.
As you have already added salt in curd & mustard paste, you should not need to add anymore. But if you like to add, you may add as per your taste.
Take the marinated Ilish, in a non-stick pan, add the mustard paste, beaten yogurt, little turmeric, slit chilies and 1/2 cup water and marinate all together very gently. Sprinkle the mustard oil on the marination. Adjust the salt to taste.
Now cover the pan with a lid. Put the pan on low heat for 20 minutes. After 20 minutes, turn off the heat, open the lid and serve "Doi Ilish" with Steamed Rice.......


Chicken Kobiraji Cutlet


To marinate the Minced Chicken :

  • Chicken Keema Or Minced Chicken - 2 cups
  • Lemon Juice - 2 tablespoons
  • Onion - 1/2 cup chopped
  • Grated ginger - 1 teaspoon
  • Grated garlic - 2 teaspoons
  • Chopped chili - as per taste
  • Chopped cilantro - 1/2 cup
  • Chicken Curry Masala - 2 tablespoons (I used MDH chicken curry masala)
  • Garam masala powder - 1/2 teaspoon
  • Salt as per taste

For the batter :

  • Egg White - of 2 eggs
  • Corn flour- 4 tablespoons
  • Black pepper powder - 1/2 teaspoon
  • Salt - 1/2 teaspoon
Bread crumbs - as per required to coat the cutlets
Vegetable or Peanut oil for deep frying

Take the minced chicken into a large strainer and place the strainer on a bowl for 30 minutes along with the minced chicken to strain any excess water of the minced chicken.
After 30 minutes, take the minced chicken in a large mixing bowl and add one by one, lemon juice, chopped onion, grated ginger & garlic, chopped chilies, chopped cilantro, chicken curry masala, garam masala powder & salt as per taste.
Now mix the minced chicken with all the ingredients are added to it, using your clean hand. Now cover the bowl and keep the marinated chicken for 1 hour.
In the meantime, in another bowl make a smooth but thick batter with egg whites, cornflour, pepper powder, salt & little water. If you find your batter is not enough thick add little more cornflour, but make sure there is no lumps in the batter.
After 1 hour, take little portion of the marinated chicken and shape into cutlets, Size and shape is totally Upto you. You can see the shaped cutlets in the above picture.
Now coat  each cutlet with some bread  crumbs, now dip the bread crumbs coated cutlet into the egg batter, and again coat with bread crumbs and keep aside.
Make rest of the cutlets in the same process. Now take all the shaped cutlets in a large container with lid and keep inside the refrigerator for at least 4 hours or until you want to fry them.
Heat enough oil in a deep frying pan, remove one cutlet at a time, add it to the hot oil, fry till golden brown, remove fried cutlet from the oil with slotted spatula, and place onto paper towel.
Serve hot with ketchup & cucumber salad.
Now take an egg, beat it in a bowl, drizzle the egg by using hand in the whole pan, wrap a cutlet with the net shaped fried egg, take the kobiraji out of the pan and serve with cucumber and onion.

Aam Doi

Ingredients :

  • Ripe Mango - 1
  • Whole Or Full Fat Milk - 1ltr. Or Evaporated Milk - 1 cup
  • Sour Curd - 1 cup
  • Sweetend Condensed Milk - 1 cup
  • Brown Sugar - 4 tablespoons
  • Chopped Pista & saffron threds for garnishing


Recipe :

Take the ripe mango and peel it. Now chop the mango into chunks and make mango puree by grinding the chunks in a food processor. Take the mango puree out of the food processor and pour into a bowl.
Now take a cheese cloth and pour the sour curd on the cheese cloth and tie and hang from your kitchen tap for 1 hour.
Now take the milk in a sauce pan and place on heat to boil the milk. Boil the milk till the quantity becomes 1/4 of the original amount.
But keep eye on the boiling milk and stirring constantly to prevent burning from the bottom. When the milk will come 1/4 of the original amount, turn off the heat and let the milk to cool down. The milk should cool down from hot to look warm.
If you are using Evaporated milk, you may skip this step. Just warm the Evaporated milk little bit before adding the milk with the curd.
Take an ovenproof bowl, add the hung curd into it. Spread the curd inside the bowl by using your hand.
Now add the look warm milk, condensed milk and mix them all together very gently. Make sure there should be no lumps. After mixing them, add the mango puree to the milk mixture and again mix them gently.
Now pre-heat the oven on 200F and place the Aam Doi mixture inside the pre-heated oven for 1 hour or until the yogurt sets.
When you fill the yogurt is settled , turn off the oven and let the yogurt inside the oven for overnight.
In the morning remove the Aam Doi from the oven and place inside the refrigerator for chilling.
Remove the "Aam Doi" just before serving your guests.


May 19, 2015

Murgir Jhol

Ingredients :

  • 1 young chicken cut into pieces
  • Potato 2 medium size cut into half
  • 1 medium size Onion finely chopped
  • 2 tablespoons ginger & garlic paste
  • 2 ripe tomatoes chopped
  • 1 teaspoon Turmeric powder
  • 1 teaspoon Red chili powder
  • 4 Green Cardamom Pods
  • 4-5 Clove
  • 1 Cinnamon Stick
  • Salt & sugar as per taste
  • 4 tablespoons mustard oil

  • Recipe :

    Clean and wash the chicken in cold water and sieve the excess water and keep aside for 30 minutes.
    After 30 minutes take a large bowl and place the chicken pieces into it and marinate it with turmeric, red chili, chopped tomatoes and 1 tablespoon oil and set aside for 1 hour.
    Now heat the remaining oil in a heavy bottomed pan and fry the potatoes till golden brown and keep in a bowl.
    In the same oil add the whole garam masala (4 green cardamom pods, 4-5 cloves, 1 cinnamon stick) and fry till they splattered.
    When they started splattering add the onion and some salt and sugar and cover the pan and simmer it to make the onion soft.
    When the onion will be soft add the ginger garlic paste and fry for 5 minutes with adding little water. Now add the marinated chicken and cover the pan and cook the chicken on medium heat for 15 minutes.
    After 15 minutes open the lid and higher the heat to evaporate all the water came out from the chicken.
    When all the water will be evaporated fry the chicken with the masala till oil comes out from the masala.
    When oil starts coming from the masala add 2 cups of water in to the pan and place all the curry in a pressure cooker, add fried potatoes and pressure cook with 2 whistles.
    If you do not have any Pressure Cooker, cook the chicken curry in the same pan where you stir fried the chicken with the spices. Add 2 cups of water to the pan and cook the chicken with an airtight lid on medium low heat for 15-20 minutes, till the chicken and potatoes are tender.
    When the pressure will be out from the cooker open the lid and serve the "Murgir Jhol" with steamed rice.


    Kochi Panthar Jhol

    Ingredients :

  • Mutton/Goat Meat - 1 kg, with bone
  • Turmeric Powder - 1 teaspoon
  • Red Chili Powder - 1 teaspoon or as per taste
  • Ginger Paste - 2 tablespoons
  • Garlic Paste - 3 tablespoons
  • Tomato - 2 large, cut into pieces
  • Mustard Oil - 1 cup + 2 tablespoons
  • Potato - 4 large, cut each into 2 pieces
  • Bay Leaf - 2 large
  • Onion - 4 cups
  • Salt & sugar as per taste
  • Ghee Or Clarified Butter - 1 teaspoon
  • Garam Masala Powder - 1/2 teaspoon

  • Recipe :

    Take the Goat Meat and clean the meat thoroughly. Wash the meat and strain the excess water.
    Now take the meat into a large bowl, add turmeric, red chili, cumin powder, garlic, ginger paste, tomato, 2 tablespoons oil and marinate the meat very well using your own hand.
    Now leave the marinated meat for at least 2 hours. Overnight marination is the best for goat meat. 
    Take a large wok or pan, heat Mustard oil into the pan. When the oil will be Smokey, add the potatoes and fry till golden brown, take them out and keep into a pressure cooker.
    In the same oil add Bay Leaf, and fry for 2-3 seconds. Add the onion to the pan, add salt & sugar and cover the pan. Let the onion cook on low heat for 5 minutes.
    After 5 minutes, add the marinated meat to the pan and again cover the pan. Let the meat cook on low meat for atleast 20 minutes, stirring occasionally.
    After 20 minutes open the pan , higher the heat little and start frying the meat, which is called "Koshano" in Bengali till oil oozes from the meat.
    Now turn off the heat, and add the stir fried masala mixed meat to the pan along with the fried potatoes, close the lid of the cooker and place it on medium heat.
    Cook the meat on medium flame atleast for 3 whistles. After 3 whistles, turn off the heat and let the pressure itself. When all the pressure released, open the lid, sprinkle the ghee & garam masala.
    Serve "Panthar Mangsher Jhol" with steamed rice & cucumber salad... Enjoy....


    Macher Jhal

    Ingredients :

    1. Rui/Katla/Parshe/Bhetki Or any fish you like - 8 pieces
    2. Turmeric - 1 teaspoon
    3. Salt - 1/2 teaspoon
    4. Mustard Oil - 4 tablespoons + 2 tablespoons
    5. Kalonji/Nigella Seeds/Kalo Jeere - 1/2 teaspoon
    6. Green chili - 3 to 4
    7. Black Mustard Seeds - 2 tablespoons
    8. Yellow Mustard Seeds - 2 tablespoons
    9. Salt to taste
    10. Turmeric - 1/2 teaspoon
    11. Chopped Cilantro - for garnishing

    Recipe :

    Take the fish and wash under the tap water, marinate with 1 teaspoon turmeric & 1/2 teaspoon salt and keep aside.
    Now take the black & yellow mustard seeds in a grinder, add some salt, 2-3 green chilies & 4 tablespoons water and grind to make a fine paste. Take the paste in a medium bowl, add 1/2 cup water into the bowl and make the paste thinner. Now strain the thinner paste through a strainer and keep aside.
    Heat 4 tablespoons of oil in a pan, when the oil is Smokey hot, add the fish pieces, fry till golden and take them out of the pan and keep aside. Do the same for the rest of the fishes. Do not use the oil, through it if there is any oil in the pan left.
    Heat fresh 2 tablespoons of Oil, add Kalo jeere, Chilies to the pan.
    Now add the thinner mustard paste into the pan, salt & turmeric and let the gravy boil for some time. Add the fried fish pieces to the pan and boil till the gravy thicken and oil starts floating on the top. Turn off the heat.
    Sprinkle chopped cilantro on the top and serve with steamed rice.