Homemade sandesh (fudge) is pure nostalgia. Any festival or any occasion, sandesh is a must almost in every Bengali household. We make variety of sandesh that includes narkoler sandesh (coconut fudge), chhanar sandesh (cottage cheese fudge) and khirer sandesh. Sandesh is not actually something that […]
The best time of the year has arrived and as a Bengali, like many other Bengalis across the world, this is my time to indulge in pet-pujo. For every Bengali, Durga Pujo is not merely associated with prayers and devotion, rather, this is a celebration […]
When the better-half takes over the kitchen, wonder happens. Today’s dish is not mine, it my husband’s. This is his special recipe and the dish has been cooked solely by him from scratch. Yes, I indeed offered help several times, but none of them were granted. My awesome man has done everything by himself and believe me, the kitchen was not at all a mess. Surprised? Don’t be. Yes, guys can cook and can clean up the mess as well. Atleast my guy can 🙂 Unlike all other recipes on my blog, I take no credit of this recipe. This is exclusively his dish, I am just taking the privilege of documenting this awesome recipe. And yes, I took the pictures as well 😀
Today is Mahalaya and like many other Bengalis we got up early in the morning, listened to Birendra Bhadra Chandipath on YouTube and begin our day with full on pujo-pujo mood. The decision of him cooking the Mahalaya special lunch made me really excited. Just after breakfast he bought chicken from the market and entered the kitchen. Until the dish was fully done and he called me to taste, I had no clue on what was going on in the kitchen. But, as I tasted and found it utterly delicious, I decided to make Basanti Pulao to pair with it. The recipe of Basanti Pulao is already there on my blog.
Coming to today’s dish, Cinnamon Spiced Moroccan Chicken, this is traditionally cooked in Moroccan Tajine (clay vessel). We don’t have Tajine and thus cooked the dish in an iron pan. And as we are not bread or naan person, we paired it with Basanti Pulao and it tastes delicious. To satisfy our Bengali taste buds this dish has been made in mustard oil, however, you can replace it with any oil of your choice. Also, this is a very spicy dish, but, you can always adjust the chilli and spices according to your tolerance.
Here’s the recipe for you all and I really hope you all like it.
- 500 gm chicken (with skin)
- 2 medium sized onion, finely chopped
- 7 garlic cloves, minced
- 8 green chillies, 4 finely chopped and 4 slitted
- 3 big sized tomato, roughly cut
- 1 inch cinnamon stick
- 8 whole black pepper
- 1 tablespoon cumin powder
- 1 tablespoon coriander powder
- 1/2 tablespoon red chilli powder (optional)
- 1/2 tablespoon turmeric powder
- 4 tablespoon mustard oil (or any oil)
- 1 cup warm water
- sea salt, according to taste
- In a grinder, make puree with the tomatoes and keep aside.
- Grind cinnamon, black pepper and 1 teaspoon sea salt together to fine powder. Divide the powder into two equal halves and keep aside.
- Wash the chicken and rub with one portion of the cinnamon-pepper-salt powder. Keep aside for 15 minutes.
- Heat oil in a pan and add the chicken pieces. Fry until the chicken turns golden brown.
- Once the chicken turns brown, add chopped onion, garlic and chopped green chillies to it and mix very well.
- On medium flame, stir and cook the chicken for 10 minutes. Keep stirring continuously so that it does not stick to the pan. The skin of the chicken will leave some extra oil.
- Now, add the tomato puree and the second half of cinnamon-pepper-salt powder. Give a quick mix. Check for salt and if you need some extra salt, add at this stage.
- Lower the flame and cover the pan. Cook for 5-7 minutes.
- Open the lid and add slitted green chillies. Mix well.
- Now, add water and cover the lid once again. Cook for another 10-15 minutes on low flame.
- Open the lid and your Cinnamon Spiced Moroccan Chicken is ready to be served now.
Serve this super delectable dish with bread or naan or in a Bengali way, with steamed rice or pulao. Squeeze a piece of lime to enhance the taste.
Enjoy this with your loved ones and do drop me a comment giving your feedback about this recipe. You can also tag me on Instagram using the handle @when_a_bong_cooks.
Happy Eating & Shubho Mahalaya to you all!!!
It was Monday and while I was coping up with my Monday blues, I was feeling lazy too. We both were at home and the better half bought some chicken from the market and demanded to have something which is not usual and not a […]
Paneer or Cottage Cheese is made by curdling milk – either you do it by adding lemon juice/vinegar or sometimes, some cooking malfunction can do it for you. Paneer is also called as Chhana in Bengali and is often made at home. We the Bengalis prepare […]
With the advent of festive season many new flowers bloom, many new crops grow, our hearts deck up with new hopes and dreams and not to mention our kitchens – they just keep of spreading new aromas. There are actually some dishes which we specifically chose to prepare during festival times or they are kind of mandatory with festivals knocking at the door. Niramish Mangsho aka Bhoger Mangsho is one such dish for me that I love to cook at this time of the year.
Mangsho (here, not chicken, but mutton) is specifically cooked with onion, garlic and lot of spices. But this Bengali Niramish Mangsho is different. Niramish means vegetarian in Bengali and this mutton curry is considered to be vegetarian as it does not contain onion and garlic. Surprised? Yes, this is how Bengali food logic works. Typically prepared to offer Goddess Kali, this mutton curry is a quintessential Bengali delicacy and is made absolutely without onion and garlic. Also, the use of spices are kept minimum and the taste enhancement completely depends on “getting maximum out of minimum” skill and ofcourse the devotion of the person who is making it.
Earlier, when boli (animal sacrifice) was legalized, people used to prepare this curry with the meat of the lamb/sheep that had been sacrificed to Goddess Kali. Now, when boli ritual is almost a history, people still purchase mutton (yes, from the market) to make this special mutton curry and to offer it to the Goddess. The food that we offer to God is called Bhog and thus another name of this curry came into being, Bhoger Mangsho.
Niramish Mangsho is such a dish which is typically not prepared in many households, rather, it is the thing of parar barowari puja (refers to such pujas where a large number of people gathers together to organise a puja). However, it also gets prepared in barir puja (a family organised puja). Apart from cooking this heavenly tasty curry only for Goddess, we the Bengalis also love to prepare this sometime just like that, for our family. I am one such Bengali who love to cook this mangsho sometime and my favourite time to cook it is this time of the year.
Niramish Mangsho was on last Sunday afternoon menu and my family loved it. The tender pieces of mutton cooked in ghee and a dash of gobindobhog rice (a special Bengali aromatic rice) paste – this curry is a blast of flavour and aroma. Let’s have a look at its recipe. I am sure you are going to fall in love with this mutton curry.
- 500 gm curry cut mutton
- 2 potato, largely diced
- 3-4 tablespoon gobindobhog rice
- 3 tablespoon mustard oil
- 4 table-spoon ghee
- 1 tablespoon garam masala powder
- 3 cup warm water
- salt, according to taste
- 3/4 cup yogurt
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/2 teaspoon red chilli powder
- 1/2 teaspoon turmeric powder
- 1 tablespoon ginger paste
- 1 tablespoon green chilli paste (adjust as per your tolerance)
- 1 tablespoon mustard oil
- 1 teaspoon salt
- 2 bay leaves
- 1 cinnamon stick (1 inch)
- 1 black cardamom
- 1 teaspoon cumin seed
- 1 teaspoon coriander seed
- Wash and marinate the mutton pieces for 2 hours with all the ingredients mentioned in For Marination section.
- Soak the gobindobhog rice for 1 hour in water and then make a fine paste of it. Keep aside.
- Heat mustard oil in a pan and shallow fry the potato adding little turmeric powder and salt. Remove and keep aside.
- Now, heat ghee and temper with all the ingredients mentioned in For Tempering section. Allow them to splutter.
- Add the marinated mutton and stir in medium flame until the ghee starts separating.
- Add fried potato and required salt and give a quick mix.
- Now, add water and mix well. Cover the lid and cook for around 30-40 minutes in low to medium flame. Stir in between if required. If using a pressure cooker, cook for 6 whistles and turn off the flame. Let the pressure cool down naturally.
- Open the lid and check if the mutton is properly cooked. If not, cover and cook for some more time.
- Once the mutton is nicely done, add gobindobhog rice paste and mix very well. Cover the lid and cook for another 5 minutes in low flame.
- Open the lid and add garam masala powder. Give a quick mix.
- Your Niramish Mangsho aka Bhoger Mangsho is ready to be served now.
Serve this dish with gorom bhat (piping hot rice) and yes, don’t forget a squeeze a piece of lemon before you eat. This Niramish Mangsho is a sure shot heat winning recipe and you must give it a try.
Enjoy this delicious mutton curry and do drop me a comment giving your feedback about this recipe. You can also tag me on Instagram using the handle @when_a_bong_cooks.
Happy Eating and Happy Festivity to you all!!!
Bakra Eid is round the corner and my house is all decked up in celebration colour and mood. Mr. Husband is super excited and thus the celebration has already started almost one week prior Eid. While many non-veg dishes are in my bucket list for […]
I love street food and among many other dishes that the road side vendors serve, chicken noodles has always been my most favourite. I never say no to noodles, specially when it is with chicken. This always makes a great dinner option in my house […]
Made of milk, vermicelli, dry fruits, dates and sugar, Sheer Khurma (also called Sheer Khorma) is a thick, rich and flavourful pudding prepared in Muslim households during Ramadan or Eid. Popular in Afghanistan, Middle East and Indian subcontinent, this sweet dish is a must have in both the Eids, Eid ul-Fitr and Eid al-Adha. The name, Sheer Khurma, literally means ‘milk with dates’ and thus dates are must for preparing this dish. The smoothness of vermicelli mingles with the thickness of milk and the crunch of dry fruits pairs with the tenderness of dates. The sugar ofcourse brings the sweetness. The ghee enhances the flavour. This dish is love.
For making Sheer Khurma you should be very selective while choosing the vermicelli. The vermicelli should be the thin one. The more thin and fine the vermicelli is, the more tasty your Sheer Khurma will be. I have the luck of having supreme quality Pakistani vermicelli which my sister bought for me from Singapore. I have received this gift one month back but have been storing it for Eid. Unfortunately, we were travelling at that time and thus missed the Eid celebration. Now, when we are back home, I prepared Sheer Khurma as promised to Mr. Husband. Though this is a late celebration but again, it’s better late than never. And when the appreciation came from the husband “this is the best Sheer Khurma I have ever had”, it made my day 🙂
Unlike many other Indian sweet dishes, Sheer Khurma is comparatively easy to make. Though you can make it and store in the refrigerator for a day or two, but, Sheer Khurma tastes best when it is served hot. Traditionally, this dish is served as Eid special breakfast just after the morning Namaz (prayer). In my house we often serve Sheer Khurma with Luchi (Bengali deep fried puffy bread) – a great fusion of Afghani and Bengali taste.
As a part of our late Eid celebration, today I made Sheer Khurma and this is how I made it. Hope you all will like it 🙂
- 1 litre full fat milk
- 1 cup vermicelli
- 1/2 tea-spoon cardamom powder
- 3/4 cup chopped dry fruits (almond and cashew nuts)
- 3/4 cup chopped dates
- 2 table spoon raisin
- 1 pinch saffron
- 6 table-spoon sugar (adjust according to taste)
- ghee, as required to roast the ingredients
- Heat ghee in a pan and roast the dry fruits until aroma starts spreading out. Remove and keep aside.
- Heat some more ghee and roast the dates and raisin until dates turn soft and raisin becomes fluffy. Remove and keep aside.
- Now, heat some more ghee in the same pan and add vermicelli. Roast until the colour changes to brownish.
- Add milk to the same and stir constantly on medium flame. Bring it to boil.
- Once the milk is boiled, lower the flame. The vermicelli should start becoming thicker.
- At this stage add roasted dry fruits, raisin and dates. Mix well.
- Simmer and let it cook for around 10 minutes.
- Add cardamom powder, saffron and sugar and give a quick mix.
- Lower the flame and cook for another 5 minutes until the sugar dissolves well in the milk.
- Turn off the flame and your Sheer Khurma is ready to be served now.
If you wish you can garnish it with some more ghee roasted dry fruits or dates or both. I love dates and thus used the same for garnishing. Serve this dish hot or chilled (if you prefer). I hope you all had an awesome Eid. May the sweetness of Sheer Khurma and the blessing of Almighty be in our lives, today and forever. Amen!
Do drop me a comment giving your feedback about this recipe. You can also tag me on Instagram using the handle @when_a_bong_cooks. Happy Eating!!!
……….উদয়দিগন্তে শঙ্খ বাজে, মোর চিত্তমাঝে চিরনূতনেরে দিল ডাক পঁচিশে বৈশাখ ।। With the advent of Pochise Baisakh, the birthday of Kobiguru Rabindranath Tagore, here I present another great recipe from the kitchen of Tagores. I take immense pleasure to add another gem to my Thakurbarir […]