Chicken Kobiraji Cutlet

Ingredients

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.

 

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.
Enjoy..................

 

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.

 

Kumror Pakora

 

Ingredients :

1. Pumpkin - cut into thick slices
2. Besan - 1/2 cup
3. Rice flour - 4 tablespoons
4. Kalo jeere or Kalonji - 1/2 teaspoon
5. Turmeric - 1/2 teaspoon
6. Salt & sugar teaspoon
7. Water to make a thick but smooth & flowing batter
8. Oil for deep frying

Recipe :

1. Make a smooth, thick but flowing batter with besan, rice flour, kalojeere, salt, sugar, turmeric powder and water and keep aside for 30 minutes.
2. Heat enough oil in a deep wok for deep frying.
3. Take each pumpkin slice, deep into the batter and deep fry on medium heat till the pakoras becomes golden brown.
4. Serve hot with puffed rice, tea.

 

Murgir Malaikari

Ingredients :

1. Chicken Bone-in pieces - 500 gms
2. Chopped Onion - 2 small
3. Ginger garlic paste - 1 teaspoon
4. Turmeric powder - 1/2 teaspoon
5. Cumin Powder - 1 teaspoon
6. Chili Powder - to taste
7.Tomato, puree - 1 large
8. Kaju - 10 pieces
9. Poppy seed paste - 1 tablespoon
10. Coconut Milk - 1 cup
11. Salt & sugar to taste
12. Cardamom pods - 2, cinnamon stick - 1, cloves - 3, bay leaf - 1, cumin seeds - 1/2 teaspoon
13. Vegetable oil - 2 tablespoons
14. Ghee - 1 tablespoon

Recipe :

1. Take the chicken pieces, marinate with turmeric, red chili powder and keep aside.

2. Now take a pan and heat oil in it. Add cumin seeds, bay leaf, cinnamon, cloves & cardamom pods.

3. Fry for few seconds, add chopped onion and fry till the onion becomes golden.

4. When the onion is golden, add ginger garlic paste, cumin powder.

5. Sprinkle some water and fry for few seconds till oil oozes.

6. When oil starts oozing, add kaju & poppyseed paste and fry for 5 seconds. Now add the marinated chicken pieces.

7. Add some salt and cover the pan with lid, cook the chicken for 10 minutes.

8. Open the lid and start frying the chicken pieces with spice mixture.

9. Again oil will start oozing, now add the coconut milk, cover the pan and cook the chicken till it becomes tender and soft. It will take 15-20 minutes.

10. After 20 minutes, adjust salt & sugar, and serve Murgi Malaikari withany rice items or roti, parathas etc..