Chingari Malaikari

Chingri Malaikari
Chingri Malaikari
  • PREP TIME 20 MINS
  • COOKING TIME 30 MINS
  • SERVES 4
  • 500 gms Prawns ((big/medium size) )
  • 2 medium sized onions
  • 2 tbps Ginger-garlic paste
  • 1 slit up Green chilli
  • 3/4 cup Coconut milk
  • 2 tsp Turmeric powder
  • 2 tsp Red chilli powder
  • 1 tsp sugar
  • salt (to taste)
  • 2 tbps oil
  • bay leaves
  • 4 cardamoms
  • 2 cardamoms
  • 5-6 cloves

Wash the prawns very well before you marinate it. Add salt and a touch of turmeric powder and mix it."

Heat 1-2 tsp of mustard oil in a pan. Once the mustard oil comes to a smoking point, add a bit of salt. When the mustard oil is hot, put some mustard seeds into it and once the mustard seeds start to crackle you could add 2 pieces of cardamom, 2-3 of cloves, 1-2 pieces of cinnamon sticks, 1-2 bay leaves, 1 cup of onion paste, 2-3 tsp of ginger garlic paste, paste of 1-2 green chilies and mix it very well until it becomes a bit dry. Once the masala is ready, add 1-2 tsp of turmeric powder and 1 tsp of red chilly and mix it well. Add a little water to the mix so that the masala comes out well. Continue to stir and add 1 cup of coconut milk to the masala. Please keep the stove simmer and continue to mix it add more water if you want more gravy. Keep it covered for sometime. Let the mix get boiled, keep it for a 2-3 minutes. "

  • Coconut milk could be made at home or you could use the ready to cook instant coconut milk available in the market.
 

Bhetki Macher Paturi

Bhetki Macher Paturi
Bhetki Macher Paturi
  • PREP TIME 20 MINS
  • COOKING TIME 45 MINS
  • SERVES 5
  • 1 kg Bhekti Fish ((cut into 6 to 8 pieces) )
  • 1 tablespoon poppy ((posto/khus khus) )
  • 2 teaspoons Black mustard
  • 3 tablespoons White mustard
  • 1 cup Grated coconut
  • 4/6 Green chilly
  • 1 teaspoon Turmeric powder
  • 4 mustard oil Mustard oil
  • Salt To taste
  • Banana leaf
  • Banana leaf

To get the right mix of marinade soak white mustard seeds, black mustard seeds and poppy seeds separately in warm water for about 30-40 minutes. Once it’s soaked, grind it to make a delicious yummy paste."

Add 2-3 tablespoons of this paste to the grinder, a pinch of turmeric powder, 2-3 tbsp of grated coconut, 1-2 green chilies, 1 tbsp of mustard oil, and some salt to make a nice marinade. "

Take the banana leaves and add 1-2 tbsp of the paste to the banana leaves. Add a dash of mustard oil to the paste and place the bhakti fish fillet on top of the paste. Add 1-2 tbsp of paste on top of the fish fillet. Place 1 green chilly on top and add a little bit of salt. Wrap it with the banana leaf and tie it with a cotton string and make it a parcel."

Heat the frying pan and add some water into it. Also add 1-2 tsp of mustard oil and mix it. Keep it on a low flame and then place the fish fillet parcels in the pan. Keep it covered and let it cook for about 7-10 minutes on onside and turn it over for the other side to cook. "

Once the fish is cooked, open the parcel and plate it. You could add some mustard sprout, edible flowers, coriander leaves, pudina for garnishing. Serve it hot. Enjoy! "

  • Heat the banana leaves directly in a low flame so that it becomes flexible and easy to wrap.
  • Wipe the banana leaves with a dash of mustard oil before you start placing the paste so that it does not get stick to the parcel.
  • The fish fillet parcels could be either fried on a frying pan or cooked in a steamer as per your convenience.
 

Kosha Mangsho

Kosha Mangsho
Kosha Mangsho
  • PREP TIME 20 MINS
  • COOKING TIME 45 MINS
  • SERVES 5
  • 850 grams mutton
  • 2-3 medium sized onion
  • 2 inch ginger
  • 4 pods garlic
  • 5 elaichi (whole cloves and green cardamoms)
  • 21 inch dalchini (cinnamon )
  • 1 tsp Red chilli powder
  • 2 tsp kashmiri mirch/deghi mirch
  • 1 and 1/2 tsp Turmeric
  • 1 tsp finely powdered cumin seeds
  • 3 tbsp heaped curd
  • Salt To taste
  • 6 tbsp Mustard oil

To marinate the mutton add ½ to 1 cup of curd, 1-2 tsp of red chilly powder, 1 tsp of roasted coriander powder, a pinch of turmeric powder and salt. Marinating the meat 6-8 hours in advance is recommended."

Add 2-3 spoons of mustard oil into your pan and let it become hot. Once the oil is hot, add couple of bay leaves, 2-3 dried red chilies, a cinnamon sticks, 2-3 cardamoms and 2-3 cloves. Once the spices start crackling, add the next mixes."

Add 1 cup of minced onions into the pan. Stir the mix until it gets caramelized. Once it’s caramelized add ginger garlic paste into it. Stir the mix until its dry and get the brown color. "

Add the marinated mutton into the mix. Add a dash of red chilly powder, coriander powder and keep it shut and let it cook. It may take 30 to 45 mins to cook. Once it is cooked, plate it and garnish it with some green chilies and a pinch of chopped coriander leaves. Serve it hot. Enjoy!"

While cooking meat, you should first cook it over high flame to seal the juices and then you can lower down the heat and cook till it becomes tender.  

Jhal Muri

Jhal Muri
Jhal Muri
  • PREP TIME 10 MINS
  • COOKING TIME 5 MINS
  • SERVES 2-3
  • 2 cups muri/murmura ((puffed rice))
  • 4 tbsp aamchur
  • 4 tbsp sev ((Bengal gram vermicelli)
)
  • 3 tbsp raw peanuts
  • 2 tbsp fresh coconut ((thinly sliced)
)
  • 1 green chili ((very finely chopped)
)
  • 1 Onion ((finely chopped)
)
  • 1 tbsp coriander leaves ((chopped))
  • boiled potato ((peeled and chopped))
  • 1 tomato ((finely chopped)
)
  • 1 tsp mustard oil

  • oil from pickle
  • 1/2 tsp juice of lemon

Heat up a frying pan and toast some raw peanuts. Toast the peanuts in simmer. "

Take a bowl add 2 cups of puffed rice (Bhel / Muri), 2 tbsp of sev (vermicelli) into the bowl. Add boiled potato cubes, freshly chopped tomatoes, finely chopped onions, salt, dry mango powder (Aamchur powder), finely chopped coconut, some chopped green chilly and mix it well. Once this is mixed add the toasted peanuts into it and mix it again. You could add a dash of oil (any oil) or oil from the pickle as it adds a pickle flavor to the snack. "

Add a teaspoon of lemon juice and add some finely chopped coriander leaves and mix it very well. Jhal Muri is ready to serve. Enjoy!"

  • When you are roasting or toasting any kinds of nuts be very careful as these nuts have natural oils in them they tend to burn very fast.  So, toast it in low flame.
  • Use low cholesterol oils
 

Gulab Jamun Trifle with Chocolate butterfly

Trifle recipe at its best, made up of the famous Indian sweet gulab jamun

Gulab Jamun Trifle with Chocolate butterfly
Gulab Jamun  Trifle  with Chocolate butterfly
  • PREP TIME 20 MINS
  • COOKING TIME 30 MINS
  • SERVES 2
  • Semi-Sweet Chocolate Melted
  • 15-20 Mini / small gulabjamun
  • Whipped cream
  • Caramel popcorn
  • Dry fruits

1. Arrange for any see through jar for triffle"

2. Start with piping bag to pipe out the whipped cream as the first layer, "

3. Then the second layer will be gulab jamuns."

4. The third layer is caramel popcorn and dry fruits."

5. Repeat all the layers once more and you are done."

6. Garnish with a beautiful chocolate butterfly."

7. Refrigerate the trifles until you serve them."

Cooking Tips
  • If the jamuns are fried on high heat, then they will become hard on the inside though they may look perfect from outside. Furthermore they may not cook completely inside.
  • Heat the oil on high and then reduce to medium. Make sure you drop only enough jamuns to maintain this heat throughout the cooking process. The heat of the oil must be kept to Low-Mediumduring the cooking process.
 
  • Dark Chocolate; The truffle has to be for the love of chocolate, for indulgence in everything chocolate. It is the rich taste of chocolate which will help you deliver the best. And yes, it has to be fine chocolate too. The strong aroma of dark chocolate should appeal to truffle bakers. You should be able to choose good quality chocolates. However, if you don’t necessary enjoy the bitter taste then go for semisweet or sweet chocolates. Yet, bitter chocolate is the flavor.