Oil Free Chicken Tangdi Kabab

I personally believe that one of the most significant discoveries made by Indian food connoisseurs was the marriage of chicken and curd which is either grilled or roasted. One of the most appreciated among all the chicken curd combination dishes is either chicken tikka or chicken Tagri kabab or even simple gravy dishes. As far as various kababs are concerned, there are various issues that are often raised such as the manner in which they are cooked or the amount of oil that it takes to cook/grill/fry them. This dish is especially special because it is this dish that I made first in my new house after marriage and it became an instant hit with my husband's Mom.

I personally have started preferring this recipe because there is no use of oil, it is diabetic friendly and retains and locks all goodness of protein in it. However, on the flip side I have successfully made this dish only in  microwave or oven and not over flame. The present reciepe for chicken tagdi kabab is made in Microwave.

Serves 3 (2 pieces each)

WHAT TO EAT: Try having this dish with simple Russian salad or just cut julliens of onion and cabbage and lettuce and mix with with mayonaise. You can try this with some nan or roomali roti too.

WHAT TO DRINK:  Plain simple beer but of course my husband prefers to have a peg of good scotch with it. Though I personally prefer water with this

POINTERS

• Any kabab can be a tricky affair especially with the difference in tenderness of the flesh and crust. The point is that while the upper crust needs to be crunchy, the inside must be tender and soft and not rubbery. Therefore crusting the kabab in oil free version is a must.
• To make the kabab more juicy try soaking for a longer period say more than 6 hrs. Also try pricking the chicken leg with a fork so that the curd and herbs enter deep into the chicken. 
• Cooking is simple chemistry and knowledge of biology in kitchen. For instance, when you are soaking the chicken towel dry the pieces so that the marination mix enters the pieces faster and deeper. 

INGREDIENTS

1/2 kg or 6 chicken drumsticks/legs
1 cup curd preferrably sour
1 tbsp kashmiri Mirch powder
1 tbsp cumin/ jeera powder
1/2 tbsp garam masala powder
pinch of chaat masala/ aamchoor powder
1 tbsp gram flour/ besan
1 tbsp rice flour
salt to taste
Charcoal
Ghee

METHOD

• Take the chicken legs and using a kitchen towel dry them, later fork the chicken legs. Put aside.
• Take a mixing bowl pour in the curd into it and whisk well. Add Kashmiri Mirch powder, jeera powder, garam masala powder and salt, whisk again. Now add besan and rice flour into the mix and whisk. 
• Add chicken legs into the mixture and marinate for atleast 3 hrs. Though I prefer marinating for maximum 12 hrs. 
• Pre-heat the microwave oven for 2 minutes on HIGH. 
• Place the marinated chicken legs on a microwavable non-stick plate. Place it inside the microwave for 10 minutes on HIGH. 
• Once the chicken is done take the tagdi kababs out in a serving dish with lid. Take the charcoal and burn in on flame until it turns red. Place a small katori/bowl in the serving dish and put the burning charcoal in it and quickly add a spoon of ghee into it. Quickly close the lid. This will add smoky flavour to the kabab.
• After a minute open the lid and take off the katori, sprinkle some aamchoor powder over it. Serve the Chicken Tagdi Kabab hot with green chutney.

Mutton Pilaf

Sometimes we yearn to eat something great and tasteful, but either are too tired or lazy to cook. Nonetheless I stand firmly that a well-balanced home cooked meal is an apt answer to all gastromic issues. It is said that a good cook never remains hungry, and something happened to me yesterday that made me agree to the above statement. Its Diwali week and yesterday being a sunday was pretty hectic for me, among all my chores came cooking too. I usually ensure that weekend meals are special at my house, but the paucity of time just knocked me out...and I was tired before I even knew! And like a knight in shining armour came this dish. It took me somewhat  an hour to cook this Pilaf and the taste made my husband yearn for more and more. 

However, one needs to be clear as to what is a Pilaf and how it is different from Biryani. Biryani is famous for its layered construction, strong aroma and heavier taste while Pilaf is considerably milder both in taste and fragrance and the rice is cooked with the meat so that the jus of the meat mixes completly with the rice giving Pilaf its distinct taste. 

Serves 3

Goes Well With: Cucumber raita, mirch ka salan

Pointers:

• When making any kind of Pulao/Pilaf/ Biryani, where you may need to temper the rice before cooking it is advised to soak the rice for say 5 minutes and drain water off completly. Once drained you may place the rice in a muslin cloth or cheese cloth lined over a seive so that no water remains and the rice may turn semi dry. This will ensure that the rice when cooked has separate grains and do not stick with each other.
• Yakhni or stock in which Puilaf is cooked can be made in several ways. In this recipe I just added whole spices and mutton along with few cloves of garlic.
• While trying hand with Mutton in Pilafs or biryanis alike using pichla raan or posterior of the goat is excellent, its not just tender but has right amount of bone and meat to produce best jus in which rice shall be cooked.
• Making perfect roasted almonds is much simpler in a microwave. Just add handful of almonds on a plate and put it in the microwave on High for a minute. Don't take out the alomonds immediately let it rest until it cools down. In case you dont have a microwave, simply toast them on a tawa or griddle.

Ingredients:

1.5 cups of Rice (soaked and drained - I used par boiled rice)

1/2 kg Mutton 

7-8 cloves of garlic

8 badi elaichi/ black cardamoms

8 choti elaichi/ green cardamoms

10 cloves/ laung

1 tbsp garam masala

1/2 tsp peppercones/ sabut kali mirch

2 bay leaves/ tej patta

1/2 tsp Jeera/ Cumin seeds

1/2 tsp Javitri/ mace

2 small sticks of Cinnamon/ dalchini

Oil/ ghee (I used Ghee)

1/2 cup Roasted Almonds

water

salt to taste

Method:

• Take a cooker and heat 2 tbsp of ghee in it. Once hot add 4 badi elaichi, 4 choti elaichi, 5 cloves, peppercones, javitri and a stick of dalchini. Let the whole spices splutter.
• Add all garlic into the fragrant ghee along with the mutton and garam masala. On low flame fry the meat for 15 minutes.
• Now add water and salt to the meat and cook until 4 whistles of the pressure cooker.
• In a kadahi / wok heat 2 tbsp of ghee. Once hot add remaining badi elaichi, choti elachi, dalchini, laung along with Cumin seeds and tej patta. Let the spices splutter.
• Add the drained rice into the kadahi and fry it on a low flame until the rice becomes translucent. 
• Now add the rice into the mutton in the pressure cooker, also add roasted almonds and water (if necessary). Close lid and cook for 2-3 whistles, depending upon the type of rice you are using. 
• Once done wait til the pressure is released and then place the Pilaf on a serving dish. Enjoy hot.

COCONUT PANEER

Proteins and calcium are some of the most basic yet most important nutrient in our diet. Nonetheless, most people do not like the taste of milk or dal. Paneer therefore is one of the most cherished ingredients in Indian kitchen. The versatile food is not just important source of nutrients but can be made in variety of ways. This reciepe is my own version of fusing coconut with paneer or cottage cheese. This is a no garlic no onion recipe that can be had on festivals too.

Serves 3.

TIME TAKEN: 15 minutes

WHAT TO EAT WITH: Naan or plain parathas go great with this. But personally my family like to have Jeera Rice with this dish.

Pointers:

• I never fry Paneer, frying makes paneer cubes chewy and distasteful. Try not frying them and adding to the dish 2-3 minutes before taking the dish off fire
• Keeping coconut powder at home is fun. Just add a dash of dried coconut powder into your food will enhance nutrition of the food but also increase taste of simple veggies too.

INGREDIENTS:

250 gms fresh paneer/cottage cheese

1 tsp Turmeric powder

1tbsp Kashmiri Mirch powder

1 tbsp cumin powder

1 tsp garam masala

1/2 tsp Cumin seeds

2 tbsp Ghee/ clarified butter

4 tbsp dried coconut powder
2 green chillies chopped roughly
1/2 cup Peas (i used frozen)

salt to taste

water

METHOD:

• Cut paneer into 1"x1" cubes set aside. Put turmeric and Mirch powder in a bowl add water into it untill it becomes watery and thin in consistency.
• Heat ghee in a kadahi/wok. When hot add the turmeric and mirch watery paste in the kadahi let it boil until the water evaporates and ghee leaves from sides. 
• Once the ghee leaves the side of the kadahi add cumin seeds into the kadahi and fry them. Add coconut powder, cumin powder and garam masala into the kadahi and keep stirring until ghee leaves the side.
• Once ghee leaves the side of coconut powder in the kadahi add peas and cover the kadahi with lid for  1-2 minutes.
• Now add water say 1/2 cup into the kadahi let it boil. Add salt 
• Once the mixture in the kadahi thickens add paneer cubes and little water into the wok. Let it boil for more 4 minutes until the gravy becomes thick.
• Serve Hot

Chicken Liver Kolhapuri

Chicken Liver in my opinion is one of the most understated meat product. Despite of its peculiar texture and taste I personally like to lay it before my family owing to its health benefits. As a matter of fact I consider chicken liver as a powerhouse food, why you may ask! Chicken liver is not just a great source of protein and iron but also is enriched with folate and vitamin B12. Therefore, dear friends I believe that instead of popping a vitamin pill in the morning it is much prudent to eat chicken liver. However, the taste of chicken liver is often found repulsive and disliked especially by "spice-loving" Indians. Therefore, through this dish an attempt is made to revisit the produce by revamping an old Indian favourite. 

Kolhapur in Maharashtra, India is famous for spicy and hot food. The meat based food especially is so savoury in nature that no one can resist just a single serving. In this dish I have tried to marry Kolhapuri taste with chicken liver. The repulsive taste of chicken here can be overpowered by the strong tastes of coconut and onion. As a matter of fact, this has turned out to be the "go - to " non-vegetarian food at my home. For those who haven't had Maharashtrian food ever, let me brief through the nature of masalas. Like any other state Maharashtra offers pied palattes for your taste buds. The food in Pune for instance is slightly sweeter but the taste of food in southern Maharashtra say in Kolhapur is famously hot and spicy. 

Serves 3

Pointers:

• Maharastrian food is incomplete without Goda masala. Goda masala is sweeter in smell unlike garam masala which is much pungent and hot version of homemade masalas. To make Goda masala, take equal quantities (here i stuck to 2 tsps) of  dessicated or powdered coconut, white sesame seeds/ til, whole jeera/cumin seeds, whole dhania/ corriander seeds; asfotedia/hing(1/2 tsp), 2 tsp each of shahjeera/carrawy seeds, cobra saffron/nagkesar, ramtil/niger seeds, cloves/ lawang, whole red chillies/ sookhi mirch (2 nos), bay leaves/ tej patta (2 nos), badi elaichi/ black cardamon (2 nos), chotti elaichi/ green cardamom(4 nos), chakriphool/ star anise(2 nos), kali mirch/ whole pepper, dalchini/cinnamon(1 medium stick), patthar phool/ stone flower and oil. Take 1 tsp oil in a pan add corriander stir till fragrant once done set it aside.  In the same pan repeat the process with cumin seeds, carraway seeds, niger seeds and sesame seeds, but do not add oil this time. In the same pan add and roast dessicated coconut until it turn golden brown in colour see to it that the coconut does not get burnt, set aside. Similarly roast chillies and hing separately until fragrant and set aside. Next take 1 tsp oil in the pan and add all the whole spices (nagkesar, patthar phool, cardamoms, cinnamon, bay leaves, cloves, star anise and pepper stir and roast till fragrant, set aside. Once all the roasted seeds, coconut, hing and spices have cooled down put them in a dry mixer and make a powder. You can store this powder in an air-tight jar for more than a month. Store in a cool dark place (not refridgerator!!)
• To make chicken liver more plattable, take raw cleaned chicken liver in a mixing bowl and add a pinch of salt and turmeric and mix well, set aside. Marinate for only 15-30 minutes.

Ingredients:

250 gms chicken liver

2 medium sized onions (sliced, fried, cooled and made into a paste)

1 big onion reduced to paste

2 tbsp ginger-garlic paste

3 tbsp tomato puree

1 tsp turmeric powder

1 tsp dania/corriander powder

1 tsp Jeera/cumin powder

1tbsp kahmiri lal mirch powder

1tsp lal mirch powder

1 tsp Cumin/Jeera seeds

4-5 green chillies chopped

2 tbsp Goda masala

2 tbsp Oil (preferably groundnut oil)

salt to taste

water

2 tsp finely chopped corriander

Method:

• Heat oil in a kadahi, add Jeera seeds. Once it crackles add onion paste and ginger garlic paste fry it oil leaves from side. At this point add the tomato puree and fry the masala till done. 
• Once masala leaves oil from side add fried onion paste and turmeric, corriander powder, jeera powder, kashmiri lal mirch powder, lal mirch powder and goda masala. let the masala fry until oil leaves from its side. 
• As soon as masala is completely fried add chicken liver to it along with chopped chillies. Stir until the chicken liver changes its texture and become slightly hard to touch and losses its rosey colour becoming more brownish, add salt. 
• Once the chicken liver becomes slightly tender add little water to it and let it boil. 
• As it is done, place the dish in a serving bowl garnish with corriander and a hint of ghee on top. 

Dimer Devil or Dimer Chop

Durga Puja is here...one of the most celebrated times for a Bengali. A Bengali belonging from any part of the country becomes almost vibrant and instantly happy with the advent of the "Pujo". But Durga Puja for a Bengali does not mean just bhakti it also means a carnival.. a party that lasts for three days. In these three days we enjoy and eat...roam and eat...vist pandals and eat...basically Eat a Lot!!!

Dimer Devil or Dimer chop is one of the most popular dishes you may see in a pujo pandal. Basically it is a chop/ cutlet inside of which is an egg (Dim in Bengali means Egg). For egg lovers especially, this dish comes as a surprise when you dig into the cripy layer then the potato filling and in the middle is a boiled egg!! The feeling of this dish is so satiating that "Wow" is a singular expression that one is left with.

The recipe is mine and gets prepared in 40 minutes including cooling and making the chop. The present recipe serves 4.

Goes Well With: Anything and everything. My favourite ofcourse is with any soft drink  and that of my husband is with single malt whiskey.

Pointers:

• While boiling eggs, many a times the shell breaks and the egg is splattered in the water. To avoid this one must use fresh eggs, boil the eggs in a pressure cooker and add a pinch of baking powder for the shells to remain intact. For hard boiled eggs two whistles of pressure cooker will do.
• If you are in a hurry or if you live a busy life, try this simple kitchen hack. Take off the stem from the chillies and store in an air-tight container, paste garlic-ginger and store in a ceramic or air-tight container. 
• Next time you are making a sandwich, just cut the sides of the bread beforehand, dry them, grind and store to make cripy, restaurant worthy cutlets.

Ingredients:

4 hard boiled eggs

5 large boiled and peeled potatoes

2 Tbsp finely chopped corriander

1/2 tsp ginger garlic paste

1/2 tsp finely chopped chillies

1 tsp Turmeric

Chaat Masala

salt to taste

dry breadcrumbs to coat the chop

Oil to fry

Method:

• Take the boil potatoes and mash them add to them chillies, corriander, girger garlic paste, turmeric and salt. Mix well. See to it that there are no big chucks of potato left
• Take the boiled eggs and cut them into half. Now cover the half boiled egg with the mash potato mix and roll it to form a round or egg like shape. Once you get the shape roll the chop over breadcrumbs and set aside. Repeat the process for all the eggs. 
• Take the chops and place the tray into the refrigerator to cool and set for 20 minutes, undisturbed.
• Take out the chops and heat oil into a kadahi for deep frying. Once the oil is hot introduce the chops into it and fry till they turn golden. 
• Take out the Devil and sprinkle chaat masala over it and relish these crispy egg filled surprises. 

Chingri Machcher Bora

Chingri macher bora basically means prawn fritters. This recipe is my Nani's version of the fritters which we use to relish sitting in summer shade with dal and chawal. My Nani's version of chingri macher bora does not have any chingri as such but she use to use the feet of prawn for making them. These crispy fritters are especially a delight with chai or along with humble dal-chawal. What I personally like about them is that we normally tend to throw the feet part of prawn along with shell and head but this dish always tempts me to retain them for making these special fritters.

Serves 2

GOES WELL WITH: From Chai to Chawal from Wine to water this goes well with anything and everything.

POINTERS:

• Try using feet and tail of larger prawns such as those of Tiger Prawns.
• Retaining prawn feet is simple as and when you use prawn carefully takeout the feet, head and tail. For this dish I try to retain feet and tail of prawn.
• To make any fritters crispy add rice flour to the batter.

INGREDIENTS:

Feet and Tail of 1/2 kg Tiger Prawn

1/2 tsp Turmeric for marination

1 tsp Turmeric for batter

Salt to taste and for marination

2 finely chopped Green Chillies

2 tbsp Besan/Gram flour

1 tbsp Rice flour

1 tsp Ajwain/ Carum seeds

finely chopped Corriander

Water to make the batter

Oil to fry

METHOD:

• Place the feet and tail of Tiger Prawns in a mixing bowl and add Turmeric and salt to it. set aside for at least 15 minutes but not more than 2 hours.
• In another mixing bowl add besan, rice flour, salt, turmeric, chillies, ajwain, corriander and water. Mix well into a smooth but slightly sticky batter. Add the marinated prawns to it. 
• Heat oil and take little batter and start making fritters.
• Enjoy Chingri macher bora with green corriander chutney.

Bhapa Chingri

Bhapa in bengali means steamed. However, when we talk food-wise, it may mean two things - first that the ingredients are steamed and secondly that they were given "dum" or pressure- while cooking. Bhapa Machch or Bhapa fish is a common bengali delicacy, however, not many traverse through doing the same to prawns or chingri. There are two reasons behind it, first that not many are confident about thye process of bhapa, second that not many want to delve into adding mustard and prawn together and third because a wrongly timed bhapa may lead to chewy prawns. 

However, this is a recipe I tried of-late and it turned pretty well. Best part it cooks in just 15 minutes including the preparations. Serves 4 portions.

GOES WELL WITH: Plain rice or roti, though my father (a big fan of this dish) prefers it with plain rice. 

POINTERS:

• Prawns are a delicacy no doubt but sometimes a wrong way to clean and devein them ruins the experience. I simply clean prawns at home. Just make a long slit on the back of the prawn down till slightly above the tail portion clean the blue/brown/red/black vein from the prawn. Voila you are done.
• Choosing the variety of prawn is another task. Just like fish, one must be deligent to choose specific kind of prawn for specific dishes I choose Large Pud Prawns for this dish. 
• Double boiler means placing the ingredients into a bowl and placing it on another bowl filled with water. In this dish I have used pressure cooker without puting the whistle.

INGREDIENTS:.

250gms Large Pud Prawns

2 Tbps Black Mustard 

2 Tbps Poppy seeds/ Posto

5 Green Chillies

1/2 tsp Turmeric for marination

1 tsp Turmeric for paste

salt to taste and marination

1 tbsp Mustard Oil

Water to boil 

Foil paper

METHOD:

• Take the cleaned and deveined prawns add 1/2 tsp Turmeric and little salt, mix well and set aside.
• In a grinder put Black Mustard, Poppy, 1 Green Chilly and 1 tsp Turmeric and water. Grind into a smooth paste. 
• Take a cooker and fill it with water. water level must not be more than 1/4th than the utensil you intend to put inside the cooker. 
• In a deep utensil, preferably steel tiffin-box or dabba (without lid) add the prawns and the Mustard-Poppy paste along with Mustard Oil and the remaining salt and Green Chillies. Cover the dabba with aluminium foil. Place it inside the cooker and place the lid of the cooker on top without closing the cooker tightly. Do not put the whistle. 
• Cook in pressure for 10 minutes. Once done place the Bhapa chingri in serving bowl and relish the dish.

Yakhni Pulao

Yakhni Pulao is one of the heart stealers at my home. Primarily Yakhni means "stock" in this reciepe we shall use this Yakhni to make a pilaf or pulao. The good part about yakhni is that it is a comparatively healthier version of biryani. It infuses fragrance of rice with the spices and the mutton or chicken delicately marries the rice creating a sheer symphony on the taste buds. Though there are many versions of this dish, nonetheless, this reciepe is quick and contains much less calories. Once you serve it to your loved ones, the request to make it again will never stop. Serves 3 portions.

GOES WELL WITH: This dish can be had with either awadhi style chicken korma or Paneer Tikkas. At my home we have this with Vegetable raita.

POINTERS:

1. When you are trying to make Yakhni, please understand that there is a difference between stock (as used in European or American cuisine) and yakhni. While the object of a stock preparation is to get essence of chicken, meat or vegetables into the stock, the object of yakhni is not just to add flavour of the chicken or mutton to the broth but also infuse the fragrance of the spices at the same time. 
2. Basmati can be tricky for this dish, I personally prefer using long grain Biryani rice. 

Ingredients:

1 1/2 Cup Long grain Basmati Rice or Biryani Rice
1 cup sliced onion
corriander leaves for garnishing

Stock
1 Onion small skinned but whole
4 cloves of garlic
1 inch Ginger
2 bay leaves
1 Javitri
2 badi elaichi
4 cloves
4 choti elaichi
2 small sticks of Cinnamon
1 tsp Corriander/ Dhaniya Seeds
250 gms Mutton / Chicken (I used Chicken)
 Salt to taste
Water

Masala

2 Onions chopped finely (for masala)

1 bay leaves

4 cloves

4 cardamoms

1 small stick Cinnamon

2 Mace or Javitri

1 spoon of Garlic

1 spoon Ginger paste

1 cup Tomato cut into rings

1 tsp Jeera/ Cumin seeds

1/2 cup Yogurt
1 tsp Kashmiri Mirch
4-5 slit green chillies
1 tsp Jeera powder
2 tsp Garam Masala
Oil to cook (I used Olive Pomace Oil)

salt to taste

Method:

1. Fry the sliced onions till brown and crispy and set aside.
2. Wash and strain Rice and set aside. Ensure that the water is totally strained from the rice.
3. Take all the ingredients for stock and put them in a stewing pot. Add water and bring it to boil. Boil the stock till chicken turns tender.
4. Strain the stock from the ingredients. Separate the chicken pieces, garlic and onion from the boiled ingredients. Set them to cool.
5. Take a pressure cooker, add 2 tbsp of oil into it and heat it. Add 1/2 tsp of Jeera seeds into it. Add strained rice into the cooker. Fry the rice until starts turning translucent and each grain is separated. Add 1 tsp of garam masala powder and fry a bit more for few seconds. Add the spices strained from the stock and water. Lastly, add salt - a bit less than usual. Cook the rice.
6. Simulataneously, in a wok/ Kadahi add 2 tbsp of Oil, add jeera to it along with garlic and ginger paste. Once fried, add tomato rings and cover the wok with lid. Once the tomatoes get half cooked add yogurt and green chillies to it. 
7. As soon as oil leaves the masala add kashimiri mirch powder, jeera powder, garam masala powder and fry the masala until it leaves oil from sides.
8. At this point add chicken and salt to the masala. stir well and keep aside.
9. Open the pressure cooker, gently take out the rice into a bowl add the masala and chicken into it and gently stir the mixture into one. 
10. Take the Pulao on the serving bowl and garnish it with fried onions and corriander leaves. 

Doi Machch

Fish is an indispensible food item in many culture. In India too, fish is set as a priority food in many communities especially those set in coastal areas. In Bengali community, for instance, fish is considered as a sign of prosperity and fertility. Therefore, the Bengalis gift Fish - decorated as a bride- to the bride to be on the morning of wedding and also fish is duly served to the newly wed woman on her first day at her in-laws place. One needs to understand that fishes are primarily of two types riverine and saline water fish. River water fishes are such as carps are usually are known for their sweet flesh and contain a lot of bones. While salt water or sea fishes have less bones and can be easily cut into filets.
In the present dish, we are going to use Basa fish (sea water fish) and cook it in gravy made with curd that will add to the buttery texture of the fish. Doi or curd when cooked with machch or fish creates a unique taste that leaves the taste buds tentilized. This dish is a heart-throb at all occassions and is relished by those who have just started eating fish as well as those who love to enjoy fish in general. There is a notion, however, that those who love river fish find sea fish pungent and vice versa. Hence, for those who love to eat river fish and might find sea fish repulsive may cook this dish with large sized Rohu or carpo fish. Traditionally, this dish is made with Rohu fish, But I took the liberty to make it with filleted basa.

Goes Well With: The dish is slighty tangy and spicy, therefore, I prefer serving it with boiled rice be it basmati or otherwise. However, my Mum serves it with chapati and it equally tastes divine!

Pointers:

• Note fishes can be tricky. They cook quickly and easily so one has to be careful with the temperature in which it is cooked. 
• When one deals with fishes especially while cooking any Bengali dish it is important to note that before frying or adding the fish to curry one must rub the fish with little salt and tumeric and set aside for say 5-10 minutes.
• If in case one chooses to use river fish such as carps for this dish then remember to fry them before adding the fish into the gravy. 
• But in case of soft and textured sea water fishes like Basa or King fish there is no need to fry just add fish into the gravy as and when it is done. 

Ingredients:

250 gms filleted and cleaned Basa fish coated with salt and Turmeric powder
1 tsp ginger paste
1 tsp garlic paste
1/2 cup onion paste
2 Tejpata/ Bay leaves
1 stick Cinnamon
4 Elaichi/ Cardamom
1/2 tsp Jeera/ Cumin Seeds
2-3 Chillies slit
1 cup Whisked Curd
Salt to taste
1/2 tsp Turmeric powder
1 tsp Kashmiri Chilly Powder
2-3 tbsp Oil
Corriader for Garnish

Method

• Take a wok/ Kadahi heat oil into it. Add Jeera, Cinnamon, Cardamom and Bay leaves to it, let the aromatics crackle in the oil.
• Add Ginger paste followed by Garlic and Onion paste. Let the mixture Fry until oil leaves from sides.
• Add Turmeric and Kashmiri Chilly powder into the mixture along with the Curd and Chillies. Fry the masala until Oil starts leaving from its side. 
• Once done Add the Fish cut into square and sizable pieces cover for 2 minutes and simmer the flame. 
• When the fish becomes somewhat medium done add salt and again cover the  Kadahi with a lid. Add little water if required. 
• The consistency of the gravy must be somewhat dense and the fish must be seen wrapped in the gravy itself, 
• When done trun the dish into serving bowl and garnish with Corriander.

Veggie and Chicken Soup

In today's time when we have to juggle lives between work and home, it stands imperative that we give ourselves a break from kitchen too. But does that mean bingeing on food served by chain restaurants...I don't think so. As our mind and spirit needs relaxation, even our stomach and body needs rest, aometimes we feel like savouring on comfort food that may heal our soul, mind and body. The soup reciepe is a saviour at my kitchen, it does not need much work and it simple enough to be made. For a vegetarian alternative the chicken can be skipped. For a vegan option skip on milk and chicken. Serves three.

Goes Well with: toated garlic bread, breadsticks or in case of my family slightly burnt bread served with little butter on top.

Pointers:

• Simplest soups can at times turn into a disaster if one is not clear as to what kind/consistency they want to have. For instance, keep your mind clear about choices such as whether you want chunky pieces in your soup or you want to enjoy it completly mashed. Whatever you may like must be part of your recipe modification. At the end of the day, cooking is all about exoperimenting with food and flavours.
• Golden Rule: Never throw stock!! Even if you do not like adding extra stock into your soup, retain the stock...freeze it as ice cubes and you may add it in dals or curries for that extra flavour.

Time Taken: 15-20 mins

Ingredients:

1/4 cup boiled American Corn kernels

1/4 cup Peas

1/4 cup Carrots cut in 1" chuncks 

1/2 cup 1" cut Potato cubes

1 cup Onions

1/2 cup boneless Chicken

6 cloves of Garlic

1 Tsp Ginger paste

1/4 cup Milk

1/2 tsp Oregano

1/2 tsp Thyme

salt to taste 

2tsp Olive Oil

Method:

• Take a deep vessel or pressure cooker heat the Olive Oil in it. Add chicken, garlic and all veggies leaving corn and peas into it add water, salt and bring it to boil. After 3 to 4 whistles put  it off the flame.
• Open the Cooker strain the veggies and chicken from the stock. Take the veggies in a bowl and blend them, set aside. 
• If chicken is in large chuncks then shed them to smaller bitable size. 
• Heat the stock and add the blended veggie purée, corn, peas and chicken back into it. Add Ginger paste. Bring it to boil.  
• Once Boiled simmer flame of the stove and add Oregano and milk. Add more salt if required.
• Once the desired consistency is reached (dip ladle or spoon into the soup and check whether it coats the back of laddle or spoon gently) take the soup off the flame. Pour it into soup dish and garnish it with thyme. 

Bhindi Fry

Okra/ Lady Finger / Bhindi no matter which name you may prefer, there is no doubt that it is none of the most loved vegetable. The distinct taste of the vegetable is lingering and makes any meal a happy one. The present dish was attempted by me with an object to convert this awesome veggie into a snack or accompaniment with dal and rice or roti. My personal choice though is eating these just like that as a snack.

Goes Well with: Dal-chawal, Dal - Roti, Biryani and curd, or just like that

What to Drink: tastes awesome with any cocktail. Though my husband loves it with homemade Screwdriver, LIT or Bloody Mary.

Pointers:

• While cutting bhindi releases mucus like substance which can be pretty sticky. To avoid excessive stickiness clean bhindi and drain it at least 15 minutes before cooking.
• When making this dish it is advised not to add salt to the cut bhindi. But when bhindi is fried add the salt at last.

Time Taken: 10-15 minutes, with pre-cut bhindi 5-10 minutes

Ingredients:

500 gms Okra/ Bhindi

Oil for deep frying

Chat masala

Salt to taste

Method:

• Cut the bhindi into fine roundels. Keep length to around 0.5 cms /piece. Keep aside
• Heat oil in a kadahi or wok. Deep fry the bhindi batch by batch, do not crowd it. Patience pays.
• Drain the fried crispy Okra into a plate with kitchen towels on it. drain excess oil from them.
• Take all the fried crispy bhindi in a bowl, add salt to taste and chat masala. Mix well.
• Bhindi Fry is ready.

Pabda Macher Jhal

Bengali Food cannot be imagined without an array of fish curries. Pabda Fish is a light subtle tasting river fish that is relished by Bengalis and is considered as the go-to fish dish. The present dish marries well with boiled rice and equally tastes fantastic with roti or phulkas. The light taste of the fish and the pungentness of  mustard powder stands as an example of culinary mis-matches that taste just Perfect. The Dish is for two people.

Goes Well with: Boiled Rice, Nan, Roties or Phulkas

Pointers:

• Though ready to use Mustard powders are available in market, it is best to grind your own powder. Simply take the desired amount of mustard seeds (black one and not the Yellow) grind it and store in sterilised and dry glass jars.Store away from direct sunlight. 
• Chillies can be troublesome. Understand how much chilly you want in your dish. For example if you want heavily spiced crush the chillies, cut the chillies into pieces if you want milder and for subtle hint that can be moderated from person to person simply slightly slit the chillies. 
• Fishes are natures source of zinc, magnesium and omega3. However, finding the right fish can be cumbersome. As far as pabda is concerned check whether the belly of the fish is swollen - this would mean that there are eggs inside, and that the fish will not taste great.

Time Taken: 10-15 minutes

Ingredients: 

 

2 Full Sized and cleaned Pabda

4 green chillies slit till centre

1/4 tsp onion seeds/ Kalongi/ kala jeera

1 tbsp Turmeric

1/2 tbsp Mustard powder

1tbsp Mustard Oil/refined oil

salt to taste 

water to cook

Method:

• Put turmeric in a small bowl/ katori add water to it, in a thin consistency. Keep aside.
• Put mustard powder in a small bowl/Katori add water to it submerge and keep aside.
• Take a wok or Kadahi heat it and add oil in it. once the oil is hot add the onion seeds to it along with the chillies. Do not let the chillies splutter and immediately add the Turmeric water mixture gently into the oil. Let it simmer till  the oil surface itself.
• Once the oil comes up add the fish (do not fry the fish) and salt to taste, if required add some more water but do not add a lot of water- this will spoil the consistency of the curry. Bring it to boil.
• Once the water is about to boil add the mustard powder and water mixture to the curry. Let all Ingredients boil together and reduce to desired consistency preferably slightly dense. 
• Enjoy your curry with rice.

In another version you can fry some brinjals/aubergines/eggplants, that are cut length-wise and add to the curry and then boil  it. 

Bengali Style Kheer (Payesh)

Delicately sweetened rice pudding that marks 

auspiciousness of any occasion. Payesh is a must have for all foodies - big or small. This rice pudding is often married to patali gur (jaggery made out of dates). however, the recipe here is simple and quick and can be made in span of few minutes.

GOES WELL WITH: Puris or just as a dessert

POINTERS:

·                     When dealing with rice, try soaking them for some time. If you have no time in hand then simply soak it in luke warm water.

·                     Roasting Almonds is simple. Take a handful of almonds and place it in a microwave safe dish. Turn on the microwave on High for a minute. Do not open the door promptly but at least take 2 minutes and then open the door - else the nuts won't get crisp.

·                     Food is all about yin and yang. Adding a pinch of salt to desserts adds to the colour and taste of the sweet.

TIME TAKEN: 45 - 60 minutes

INGREDIENTS

1/4 cup Rice

1 Ltr Milk

6-7 Cardamoms

1 Bay leaf

1/4 cup roasted almonds

1 cup Artificial sweetner or sugar

1/2 stick cinnamon

Pinch of salt

METHOD

·                     Take the rice and soak it in warm water for around 20 minutes.

·                     Meanwhile, bring the milk to boil. At the same time, ground to a dry powder the cinnamon and cardamoms.

·                     Once it has boiled, simmer the heat  and add the bay leaf.

·                     Roughly ground the soaked rice into smaller pieces. For best results, use a pestle to grind the rice. Do not make a paste.

·                     Add the rice to the simmering milk. Let the milk cook until it becomes 1/2 the volume and double the consistency. Keep stirring.

·                     Once the rice is about to cook, add the sugar, salt and dry powder. In case you are using artificial sweetner, add the sweetner at the end of cooking.

·                     Once the payesh is done, chop and add the roasted almonds.

·                     Refrigerate and chill the payesh in dessert dish in which you intend to serve.