Easy Murgh Malai

Ingredients

  • 500 gm chicken
  • 2 tbsp oil
  • 1.5 cups yogurt
  • 2 chopped tomatoes
  • 5 green chillies
  • 1 tbsp ginger garlic paste
  • 2 pinches cardamom powder
  • 1/2 tsp coriander powder
  • 1 tsp cumin powder
  • 1/2 tsp black pepper powder
  • 2 pinches clove powder
  • 10 almonds ground to a paste
  • 100 ml fresh cream
  • Salt to taste

Method

  1. Blend the yogurt, ginger garlic paste, tomatoes and chillies in a mixer
  2. Heat oil and sauté the chicken for 3-4 minutes
  3. Add the yogurt purée and salt
  4. Cover and cook till chicken is tender for about 15 minutes
  5. Add the powdered spices and ground almonds
  6. Sauté for about 5 minutes
  7. Add the cream and simmer for 2 minutes
  8. Serve hot

Seyal Gosht (Meat Slow Cooked in Onions and Yogurt)

Ingredients

  • 850 gm onions, chopped
  • 450 gm tomatoes
  • 300 ml yogurt
  • 2 cups coriander leaves
  • 3 green chillies
  • 1 kg mutton
  • 4 bay leaves
  • 2 black cardamoms
  • 6 green cardamoms
  • 1 blade of mace
  • 2” piece of cinnamon stick
  • 12 peppercorns
  • 6 cloves
  • 130 ml oil
  • 6 tsp chopped garlic
  • 6 tsp chopped ginger
  • 4.5 tsp coriander powder
  • 2 tsp cumin powder
  • 1/2 tsp turmeric powder
  • 2 tsp red chilli powder
  • 1 tsp caraway seeds
  • 1 tsp green cardamom powder

Method –

  1. Purée the onions in a blender and set aside
  2. Purée the tomatoes and set aside
  3. Purée the yogurt, coriander leaves and green chillies. Marinate the meat in this mixture for at least 1 hour
  4. Heat half the oil in a cooking pot, add the onion purée and cook over a moderate heat for 20 minutes so that some of the moisture evaporates
  5. Meanwhile, put the remaining oil with the whole spices in a frying pan over low heat
  6. After 2 minutes, add ginger and garlic, followed 2 minutes later with the coriander, cumin, turmeric and red chilli powders together with 3 tbsp of water
  7. Stir well to blend with the oil
  8. Sauté for 2 minutes, then pour in the onion mixture
  9. Add the puréed tomatoes and sauté for about 5 minutes
  10. Leave to cool, then add the meat and yogurt and marinate for 1 more hour
  11. Add salt and mix well
  12. Cook over a high heat for 5 minutes.
  13. Reduce the heat to low and gently cook until the meat is tender
  14. Before serving, discard the whole spices, pound the caraway seeds and sprinkle with the cardamom powder

Fish Curry with Tamarind and Coconut

Ingredients

  • 6 tbsp oil
  • 1 small onion, sliced
  • 2 tsp red chilli powder
  • 1/2 tsp turmeric powder
  • 2 cups water
  • 500 gm fish
  • A small lemon sized ball of tamarind soaked in 1/4 cup of water and pulp extracted
  • 4 slit green chillies
  • Salt to taste

For the Masala Paste –

  1. 1 onion, chopped
  2. 4 tbsp fresh coriander leaves, chopped
  3. 1 tbsp garlic paste
  4. 1 tsp cumin seeds
  5. 1/4 tsp fenugreek seeds
  6. 5 tomatoes, chopped
  7. 1/2 cup grated fresh coconut

Method –

  1. In a blender, grind all the masala ingredients to a smooth paste
  2. In a pan, heat oil
  3. Shallow fry the fish and set aside
  4. In the same oil, add sliced onion and fry till golden brown
  5. Add chilli powder, turmeric powder and the prepared masala paste
  6. Fry for 6 minutes, till raw smell disappears and the oil separates
  7. Add 2 cups water, tamarind pulp, green chillies and salt
  8. Let the gravy come to a boil.
  9. Reduce the heat and add the fish pieces
  10. Cover and cook for 6 minutes till fish is cooked

Roast Chicken

Ingredients

  • 2 kg whole chicken with skin, patted dry
  • 2 tsp olive oil
  • Salt and pepper
  • 1 lemon, quartered
  • 1/2 head of garlic

For the Butter –

  • 100 gm butter, melted
  • 5-6 garlic cloves, minced
  • 1 tbsp mixed herbs
  • 1 tsp chilli flakes
  • 1/2 tsp salt
  • 1/2 tsp black pepper powder

Vegetables –

  • 2 medium onions, quartered
  • 3 medium carrots, cut into cubes
  • 2 medium potatoes, quartered
  • Salt and pepper
  • Olive oil

Method –

  1. Take the chicken out of the fridge 30 minutes before cooking
  2. Preheat the oven to 220°C
  3. Mix together the ingredients for butter. Add lemon juice
  4. Place chicken in a roasting pan
  5. Loosen the skin from the chicken carefully, and massage the butter mix all over the chicken
  6. Squeeze lemon juice and massage it on the chicken
  7. Stuff used lemon wedges and garlic head inside the chicken
  8. Tie drumstick ends with string and tuck wing tips under the chicken.
  9. Transfer the chicken to the oven
  10. Roast for 10 minutes
  11. Turn down the temperature to 180°C and roast for 30 minutes
  12. In the meantime, mix the vegetables with salt, pepper and olive oil
  13. After 30 minutes, flip the chicken and add the vegetables into the roasting pan
  14. Roast for 30-45 minutes until the juices run clear when pierced with a knife.
  15. Baste twice at 30 minutes and at 1 hour spooning juices over the chicken
  16. Rest for 15 minutes without covering and then serve

Shepherd’s Pie

Ingredients

For the Potato Topping –

  • 450 gm potatoes
  • 1/3 cup cream
  • 60 gm butter
  • 1/4 tsp garlic powder
  • Salt and pepper to taste
  • 1 tsp dried rosemary
  • 1 egg yolk

For the Mince Sauce –

  • 450 gm mutton mince
  • 1 cup chopped onions
  • 1 heaped tsp minced garlic
  • 1 large tomato, puréed
  • 1 tbsp Worcestershire sauce
  • 1 cup chicken stock
  • 1/2 cup corn kernels
  • 1/2 cup chopped carrots
  • 1/2 cup green peas
  • 1 tsp chilli flakes
  • Fresh rosemary
  • Salt to taste

Method –

  1. Heat oil
  2. Add onions and garlic
  3. When they soften, add mince and sauté for 5 minutes
  4. Add tomato purée and sauté another minute
  5. Add salt to taste
  6. Add all other ingredients and simmer covered for 15 minutes or till done
  7. Boil potatoes till fully done.
  8. Peel and mash them
  9. Add all the ingredients except egg yolk and mix well.
  10. Add egg yolk at the end.
  11. Taste and adjust seasoning.
  12. Spread the meat sauce in a baking dish
  13. Start covering the sauce with prepared mashed potatoes
  14. Flatten the surface and make a pattern with a fork.
  15. Dot the surface with butter.
  16. Bake in a preheated oven at 200°C for 15-20 minutes till the potatoes begin to colour.

Mango Kheer

Ingredients

  • 1 litre milk
  • 1/4 cup rice, washed and soaked for 2 hours
  • 1/4 cup sugar
  • 1/4 tsp cardamom powder
  • 250 gm ripe mangoes, cut into small cubes
  • 50 gm pistachios, roasted and chopped

Method –

  1. Boil the milk
  2. Add the rice and cook till the rice is soft and starts to break up
  3. Add the sugar and stir continuously until the Kheer achieves a thick consistency
  4. Once the kheer cools down, add chopped mangoes and cardamom powder
  5. Mix well and refrigerate
  6. Garnish the kheer with pistachios and serve

Chicken Kofta Curry

Ingredients

For the Chicken Koftas –

  • 300 gm minced chicken
  • 3 green chillies + 1 small onion + 1/2 cup coriander leaves, crushed
  • 1 tsp ginger garlic paste
  • Salt to taste
  • 1/4 tsp garam masala powder
  • 1/4 tsp turmeric powder
  • 1/2 tsp coriander powder
  • 1/2 tsp cumin powder
  • 1 tsp Kashmiri red chilli powder
  • 1/2 tsp ghee
  • 2 tbsp roasted besan (Gramflour)
  • 1 tsp lemon juice
  • Oil for frying

For the Curry –

  • 1 bay leaf
  • 1” cinnamon stick
  • 2 green cardamoms
  • 7-8 black peppercorns
  • 1/2 tsp cumin seeds
  • 1 large onion, ground to a paste
  • 1 tsp ginger garlic paste
  • 1 medium tomato, puréed
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • 1 tsp Kashmiri red chilli powder
  • 1/4 tsp turmeric powder
  • 1/4 tsp garam masala powder
  • 2 tbsp curd, whisked
  • 2 tbsp coriander leaves
  • 2 tbsp oil
  • Salt to taste

Method –

  1. Make a coarse paste of green chillies, small onion and coriander leaves without adding water.
  2. Add this paste to the minced chicken in a large bowl
  3. Add ginger garlic paste
  4. Add the dry spices to the mixture
  5. Mix well
  6. Add ghee and roasted Gramflour
  7. Mix well
  8. Make small balls from this mix
  9. Heat oil in a pan and fry the koftas on medium heat
  10. Remove onto an absorbent paper and set aside
  11. In another pan, heat 2 tbsp oil
  12. When the oil is hot, add bay leaf, cardamoms, cinnamon, peppercorns and cumin seeds
  13. Add the onion paste and fry till it turns light pink
  14. Add the ginger garlic paste and fry till the raw smell goes away.
  15. Add the tomato purée
  16. Fry till the oil separates
  17. Add salt, coriander, cumin, turmeric, garam masala and Kashmiri red chilli powder.
  18. Fry the masala till oil separates
  19. Add the curd and cook till the water dries out
  20. Add the koftas and gently mix with the masalas
  21. Add 1.5 cup of water and let it come to a boil
  22. Lower the heat and cook covered for 4-5 minutes
  23. Garnish with chopped coriander leaves before serving

Koni Alu Pitika (Mashed Potatoes and Egg Assamese Style)

Ingredients

  • 2 medium sized potatoes, boiled
  • 1 boiled egg
  • 1 green chilli, finely chopped
  • 1 medium sized onion, finely chopped
  • 1 tsp mustard oil
  • Salt to taste
  • Finely chopped coriander leaves

Method –

  1. In a large bowl, add the peeled mashed potatoes, chopped egg, green chillies, onion, mustard oil and salt to taste
  2. Mix well
  3. Garnish with finely chopped coriander leaves

Dry Pork Fry

Ingredients

  • 500 gm pork, cut into small pieces
  • 2 onions, 1 cut into large pieces and 1 cut into thin slices
  • 10 pods garlic, minced
  • 1” ginger, minced
  • 1 medium tomato, deseeded and cut into long strips
  • 6 dry red chillies, soaked in warm water and made into paste or 1 tsp red chilli powder
  • 1 tsp cumin powder
  • 1/2 tsp turmeric powder
  • 1 tbsp mustard oil
  • Salt to taste

Method –

  1. Pressure cook pork with 1/2 cup water for 4-5 whistles. Drain the pork and set aside
  2. Heat oil in a wok and fry thinly sliced onion till translucent
  3. Add ginger and garlic and fry for 2 minutes
  4. Add pork and mix well
  5. Add red chilli paste, cumin powder, turmeric powder and salt.
  6. Mix thoroughly and cook for about 5 minutes
  7. Then add big pieces of onion and tomato and fry for another 2 minutes
  8. Serve garnished with mint or coriander leaves and green chilli

Charchari (Bengali Mixed Vegetable Dish)

Ingredients

  • 2 cups potatoes
  • 3 cups brinjal
  • 3.5 cups pumpkin
  • 3.5 cups ridge gourd
  • 1/2 cup pointed gourd
  • 2 slit green chillies
  • 1/2 tsp turmeric powder
  • 1/4 tsp asafoetida powder
  • 1 tsp panch phoran
  • 2 tsp sugar
  • Salt to taste
  • 4 tbsp oil
  • 8-10 boris

For the Mustard Paste –

  • 2 tbsp yellow mustard seeds, soaked in water
  • 1 green chilli
  • Pinch of salt

Method –

  1. Wash and chop the vegetables in almost equal size.
  2. Make the mustard paste and set aside
  3. Steam the vegetables in a kadhai with the mustard paste and 1/2 tsp turmeric powder. Do not add water. Cook the vegetables till done.
  4. Heat oil in a kadhai
  5. Temper with panch phoron, asafoetida powder, green chillies.
  6. Once the spices pop, add the steamed vegetables
  7. Sauté and add sugar and salt. Mix well.
  8. Cook without stirring till the water dries out.
  9. Crumble the fried boris on top of the cooked vegetables