Friday, 31 May 2013

Rui macher kalia

  1. Onion
  2. Tomato
  3. Green chilly
  4. Ginger
  5. Garlic
  6. Ghee
  7. Garam masala
  8. Crushed chilly/red chilly powder

At first fry all the fish pieces. Then on another wok add some musturd oil and gradually add green chilly paste,garlic paste, ginger paste, tomato paste,onion paste and saute it till the whole masala turns to light brown and oils comes out of masala.Then add some red chilly powder.After that add boiled water and fish. Let it be boil in low flame heat for atleast 30 mins. Atlast add garam masala and ghee and serve hot with rice.

Chaler Payesh

  1. Gobindobhog Rice
  2. Milk
  3. Sugar
  4. Ghee
  5. Bay Leaves 
  6. Kaju and kismis 

At first boil the milk in a very low sim and make it half its actual quantity. On the other container take some ghee and fry Bay(tej pata) leaves, kaju badam and then add washed govindobhoj rice into it and fry for sometime (remember the ratio of milk and rice would be 2:1)
Then add the boiled milk into it and boiled it until the rice is boiled.At last you can add sugar and raisin/kissmiss according to your taste. Add some raisin (kissmiss) before serving.

Wednesday, 27 March 2013

Kabuli chana with Luchi


1. Soaked overnight Kabuli chana
2. Tomato
3. Onion, Garlic finely chopped
4.Green chilly
5. tomato puree
7. Cumin powder
8. Red chilli powder
9. Cheese


Take a pan, add oil and then add finely chopped onion, garlic, green chilli, salt one by one and saute until it melts. When oil comes out of those masale then add boiled kabuli chana and saute again. Add red Chilli powder, cumin powder. Atlast add some(4 to 5 cups) water and boil it for 30 mins in low flame.

Now you can serve it with  luchi and salad.

Have this item in Sunday to have a holiday feel friends.. Good Luck friends. try this, its awesome taste.

Tips: you can also add egg pouch to make it more delicious. 

Marconi Soup with tomato


1. Marconi boiled
2. Tomato chopped
3. Butter
4. Garlic chopped
5. Onion chopped
6. Tomato puree
7. Vegetable stock ( extract of boiled vegetable(carrot, cabbage))
8. Salt
9. Black pepper powder


Take a pan and add butter to melt, then add garlic, Chopped onion and tomato and mix well. cook it for five to eight minutes. Add tomato puree and mix well.

Add vegetable stalk, salt according to your taste, black pepper, mix well and then add boiled Marconi. Serve hot..:-)

Tuesday, 26 March 2013

Spicy Chilly Chicken


1. Green chilli
2. Tomato
3. Onion 
4. Capsicum
5.Soya Sauce
6. Vinegar
7. Egg
8. Tomato Sauce
9. Chilly Sauce
10. Chicken
11. Flour (Maida)
12. Sugar
13. Salt


Onions in square shape, capsicum in bigger size, green chilly in vertically and tomatoes. Grind onions, tomatoes separately.

Make chicken balls:

Wash the chicken with plenty of water. Soak the chicken with vinegar and salt for 1 hour. Then add egg and make a smooth batter, after that mix some flour in this batter  to make a small dough. You can also add some finely chopped onions in this mixture. Then take a pan, add some vegetable oil and deep fry those chicken ball. 

Make Gravy:

Take a separate pan, add vegetable oil and start adding  green chilies, tomato puree, small tbsp of sugar for color, onion paste, chilli powder and fry in high flame until it oils comes out from mixture. Then add square onions, capsicum and  mix well then you can add some water and salt according to your taste. you can also add tomato sauce and chilly sauce if you want to make it more spicy. At-last add those chicken balls in this gravy and  keep for 30mins in low flame.

Chilly chicken is ready to serve now with fried rice or Chapati/Roti

Monday, 25 March 2013

Steamed Chicken Momo


400 gm boneless chicken minced
1 medium piece of chicken (with bone or boneless) for the soup (the soup is optional)
5-6 ginger cloves chopped finely
1 bunch of spring onion, chopped finely
1 big onion, finely chopped
1/2 tbsp black pepper seeds
2 cups of white flour
vegetable oil for deep frying
4 tbsp soya sauce
1/4 tbsp ajinamoto
black pepper powder
salt to taste

1.Put the chicken in a mixing bowl. Add the soya sauce, spring onions, onions, a bit of salt, and black pepper powder and mix well. Set it aside.

2.Heat a pan. Add 1 tbsp of oil. Add 3-4 chopped garlic cloves and fry till they are golden. remove from the flame add this to the chicken mixture. Mix it well, and keep the chicken bowl covered for 30 mins and let it marinate.

3.Put the white flour in a big bowl. Add 2 tbsp of oil, 1/2 cup of hot water (take care, as the amount of water may vary. Put small amount of water first to get the estimate) and a pinch of salt. Mix them well until a soft and homogeneous dough is formed. Keep on kneading with both hands, ( you have to get messy to get a good result!) until the dough is soft. This is a very crucial part for getting perfectly soft momos.

4. Now make the wrappers by making small round balls from the dough and rolling it thin with a rolling pin.Get a cup or a bowl with apprx. 4 inch in
diameter, and use it to cut the wrappers.It will give an uniform size to the momos.

5. Take one wrapper in hand, put 1 spoon of the chicken mixture in the middle, and wrap it carefully so that the content does not leak out. Repeat with all the wrappers.

6.Now the Steaming part. You can steam the momos if you have a steamer. If not, find a deep flat cooking pot and a metal perforated tray which would go inside the pot. If you are using a steamer, you have to prepare the soup separately, in a bowl with a lid, or in a pressure cooker, if you have one.

7. The soup (optional)
Put 500ml of water in the pot and bring it to boil. Put in the chicken piece, salt, black pepper powder, 2 chopped garlic cloves, a portion of the chopped spring onions.Cover and simmer for about 20-25 mins. Add 1 tbsp of butter. The soup is ready.If you think you need more quantity of soup, just add boiling water to increase the quantity.

8.If you are using a steamer, brush the rack with oil. Place the momos carefully on it, and at a little apart from each other. The momos will increase in size, so take care they do not stick to each other.Steam the momos for about 15 mins, or until soft and tender.

9.If you are using the pot and tray, you can cook both the soup and momos at the same time. Put all the contents for the soup as in step 7 in the pot, and support the tray on the water on a cup, taking care water does not reach it( you can use room temperature water here for the mixture).
Brush the tray with oil, and follow step 8. Cover the pot with a heavy lid, and you might take a little longer time to cook. Get an idea from the picture here:

10. Your momos are now ready. Serve them with the soup and sweet-chilly sauce.