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Hello my blog readers!

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Recipe of the day: Chicken-Do-Pyaza

Hello foodies! It’s a long time, I’m with you! Actually, I was very busy in various festivals in last 3 weeks! Well, today I want to share a special recipe, which I have made for my brothers in Bhai Phonta (Bhai Dooj).

It is a South-Asian curry dish. It is prepared with a large amount of onions, both cooked in the curry and as a garnish. Onions are added at two stages during cooking, hence the name ("two onions"). The dish usually contains a meat, usually Beef, chicken, Lamb, mutton, or shrimp; however, it can also be prepared in a vegetarian style. According to the legend, the dish was created when a courtier of Mughal emperor Akbar, Mullah Do Piaza, accidentally added a large quantity of onions to a dish.

Yes, you are guessed it right! It is – Chicken-Do-Pyaza! Let’s go for it…………

Chicken-Do-Pyaza

 

Ingredients:

 

1. Chicken (boneless or leg pieces):-     500gm.
   Onion (cubed):                                   1piece
2. Onion (finely chopped):-                    1piece
3. Green Chili (finely chopped): -           1 tablespoon
4. Garlic paste: -                                    1 tablespoon
5. Ginger paste:                                     1 tablespoon
6. Tomato (slice in 4 pieces):-                1/2 piece
7. Bay leaves: -                                       2 pieces
8. Turmeric Powder: -                             1/2 teaspoon
9. Coriander Powder: -                            1 teaspoon
10. Kashmiri red Chili Powder: -                1 teaspoon
11. *Garam Mashala (Crushed):-               1 tablespoon
12. Garam Mashala Powder: -                     1 teaspoon
13. Cooking Oil: -                                       1/2 Cup
14. Lemon Juice:                                        ¼ cup
15. Sugar:                                                  ¼ teaspoon
16. Salt: -                                                   to taste
17. Beresta (fried onion):-                          1/2cup 

 

*Garam Mashala (Fresh)

1.      Cinnamon sticks: -                                  2 pieces
2.     Cloves: -                                                 5-6 pieces
3.     Green cardamoms: -                               3-4 pieces

Process: 

1. Wash the chicken before cooking.
2. Marinate the chicken with Salt, sugar, turmeric powder, Kashmiri red chili powder and coriander powder and keep it aside for at least 30 min.
3. Full heat the oil in a heavy bottom pan. Pour in the bay leaves and fresh garam mashala and fry till it smells.
4. Add sliced onion in it and fried till it become golden.
5. Add the ginger paste, garlic paste and tomato and cook it for 3-4 min.
6.  Now, add the marinated chicken and mix very well.
7. Cover with a lid and cook on low heat for few (at least 7-8) minutes till the chicken half-cooked.
8. Take off the lid and add the cubed onions, sliced green chilies and the lemon juice in it and mix well. Cover it again and cook again for 4-5 min.
9. Take it off the flame and add the garam mashala powder when the chicken well cooked.
10. Garnish with Beresta.
11. Serve hot with Paratha, Roti, Polao or whatever you like!

 

Recipe of the day: Navaratri Spacial: Roasted Cauliflower in Bengali Style

Hello foodies! First of all – many god wishes to all of you for Durga Puja and Navaratri! Hope you all are enjoying a lot in this festive season with your family! In Bengal, Durga Puja is started from the sixth day of Navaratri, called Sashti. New wears, colorful Pandals and of course, soooo many delicious dishes are the heart of this festival! We make so many authentic dishes in home during Durga Puja. I promise you that I will share some of them after!

Today, I’m going to share a recipe, that I learnt from my mother. I usually cook it for any special occasion and it is a must have in any day during Durga Puja in my home! Try once, I think you will love it…….

Roasted Cauliflower in Bengali Style

Ingredients

1. Cauliflower:                           1 (big)
2. Tomato (diced):                     1/2 cup
3. Ginger Paste:                         1 teaspoon
4. Cashew nut Paste:                  3 tablespoons
5. Curd:                                      1/3 cup
6. Cumin Powder:                        1/3 tablespoon
7. Coriander Powder:                  1/3 tablespoon
8. Turmeric Powder:                   1/3 tablespoon
9. Kashmiri Red Chili Powder:     ½ tablespoon
10. Garam Mashala powder:          1/2 teaspoon
11. Cumin Seeds:                          1/3 teaspoon
12. Bay Leaf:                                2
13. Ghee or Refine Oil:                 to cook
14. Sugar:                                     1/2 teaspoon
15. Salt:                                        to taste

 

Method

• Separate each flower from the cauliflower. Wash very well and keep them aside.

 

 

• Mix the cashew paste, curd and a pinch of salt to make a smooth paste. Keep it aside.
• Mix the turmeric, coriander, cumin and kashmiri chili powder with a pinch of salt and water to make a smooth paste and keep it aside, too.
• Heat ghee/oil in a kadai. Add the cauliflowers in it. Add salt and ¼ teaspoon of turmeric powder. Fry it for 1-2 min. Remember, cauliflowers remain whitish and don’t let them golden or brown. Keep the cauliflowers in another utensil.
• In the same oil, add the bay leaves and cumin seeds one by one in it and fry it until it becomes brown.
• After 1-2 min. add the ginger paste and fry for 1 min.
• Now, add the tomatoes and let it cook till it starts oozing water.
• Add the paste of turmeric, coriander, cumin and kashmiri chili powder, salt and sugar in it and mix very well. Cook for 3-4 min.
• When the oil become separate from the gravy, add little of water, the cauliflowers, the paste of cashew and curd and mix very well. Cook for 3-5 minutes until the oil separates from the gravy.

• Sprinkle some little of water on it and cover the utensil to cook for 5 min.
• Off the gas, when the cauliflowers become cooked and add the garam mashala powder. Cover it again for 4-5 min.
• Serve hot with Roti or Paratha or Puri or smoked rice.

 

 

   *You can add green peas in it.
 **You can add chili powder in it if you need some hot taste!
 

 

Recipe of the day: Chicken Kurkure in Sauce

Hello dear foodies! How are you all? After 2 week, I’m here! Actually, I went for a short holiday in Varanasi. I needed to take a break; so, suddenly I went to Kashi to visit the city of Vishwanath and Annapurna! I had enjoyed a lot there and collected very interesting stories about the foods of the city. Very soon, I will share all with you. Stay tuned!

 

Today, I’m going to share one of my own recipe - Chicken Kurkure in Sauce. It is a very delicious snack, can be served any time, any occasion! Try it and share how it will go………

Chicken Kurkure in Sauce

Ingredients

1.  Chicken (boneless and

    cut in 1/2inch. Pieces):-                    200gm.

2.  Cornflower:-                                    1 cup

3.  Egg:-                                                1 piece

4.  Onion (slice into square pieces):-     2 piece

5.  Ginger (chopped):-                           2 inch

6.  Garlic (chopped):-                            9-10 cloves

7.  Capsicum (sliced into 

square pieces):-                                    1 piece

8.  Green chili (chopped):-                    3-4piece

9.  Soya Sauce:-                                   2 tablespoon

10. Tomato Sauce:-                               1 tablespoon

11. White Vinegar:-                               1 teaspoon

12. Refined Oil:-                                   1 Cup(150gm)

Process:

• Marinate the chicken with cornflower, vinegar and egg 1hr.                  
• Full heat the oil in a pan & fry the chicken till brown. It will look like cornflakes.
• Set aside the chicken.
• In the same oil, pour in the onions and fry for 1-2min.
• Add capsicum, green chili, ginger, garlic in it and fry for 1min.
• Add the fried chicken, ¼ cup water, soya sauce, tomato sauce and mix well.
• Cover and let it cook for 4-5 minutes on low flame.
• Take it off the flame when it will dry and sprinkle some paper powder on it.
• It is a snack; so, serve it hot with hot coffee or any drink you like.