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 […]
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 typical Bengali chicken dish. It was not really a demand; rather requested 😛 being a smart guy he always prefers to request and thus manages to keep himself in a safe zone 😀 As the request came with a super innocent face, I could not say no. But, one thing I knew for sure and that is I will cook something which is really really brief.
The idea of Lemon Pepper Chicken came to my mind and that is something I absolutely love but have never cooked before. I am much into traditional Bengali dishes and this party-starter kind of dishes are really not my forte. I had this dish at a friend’s party and then in a restaurant. I loved the dish but never really though of trying at home. But since that was a Monday and I was feeling lazy and husband wanted to have something tasty and I wanted to cook something shortcut – I could not thing of a much better option than Lemon Pepper Chicken.
The recipe is an easy one and I already had it from my friend. I prepared the dish in no time and believe me, it was delicious. Here’s the recipe for you all.
- 300 gm chicken (curry cut)
- 4 green chillies, slitted
- 1 inch ginger, finely chopped
- 7 garlic cloves, minced
- 3 tablespoon vegetable oil
- 1/2 teaspoon garam masala powder
- salt, according to taste
- 1/2 cup warm water (optional)
- 2 tablespoon lemon juice
- 1 teaspoon black pepper powder
- 1/2 teaspoon turmeric powder
- 4 tablespoon yogurt
- 1/2 teaspoon rose water
- 2 bay leaves
- 1 cinnamon stick (1 inch)
- 7 whole black pepper
- 1/2 teaspoon cumin seed
- Wash and marinate the chicken for 1 hour with all the ingredients mentioned in For Marination section.
- Heat oil in a pan and temper with all the ingredients mentioned in For Tempering section. Allow them to splutter.
- Add ginger and garlic and sautè until they change colour.
- Now, add the marinated chicken and give a proper mix. Check for the salt. If required, add more.
- Add green chillies and cover the lid. On a medium flame cook for 10 minutes.
- Now, open the lid and add water only if you want little gravy. If you want it dry, don’t add water.
- Cover the lid and cook on low to medium flame for another 10 minutes or until the chicken is properly done.
- Open the lid and add garam masala powder. Give a quick mix and turn off the flame.
- Cover the lid again and let it rest for 5 minutes. Your Lemon Pepper Chicken is ready to be served now.
Lemon Pepper Chicken can be served as a starter (if dry) and with little gravy it goes very well with roti/paratha or even with plain steamed rice or pulao.
Enjoy this delectable dish with friends and family 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.
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 […]
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 this Eid, I chose to start with one of his all time favourite dishes which is Bhuna Mangsho. Like many other Indian houses, for us, festival is all about good food and good mood. For my health issues I could not make Eid-ul-fitr that grand this year and my husband was so very supportive. This time, for Bakra Eid, I really hope to make it grand and for that, I am on my toes. Celebrations are satisfactions – how satisfied I feel!!! 🙂
Coming to Bhuna Mangsho, this dish is typically made with beef in many parts of India and Bangladesh. If not beef, this dish can be made by using mutton as well and tastes equally great. This spicy dry curry goes well with roti/naan as well as rice. Bhuna Mangsho is not the same as Kasha Mangsho, although, both the dishes use the technique of slow cooking. Normally, Bengalis add potato to everything they make and I am no exception. But, this Bhuna Mangsho is best cooked without potato. Also, don’t exclude the fat part from the meat – fat makes the preparation more interesting.
I love red meat and mutton is my favourite. My husband is also a big fan of mutton and thus we end up eating more mutton than chicken. Be it Pathar Mangsher Jhol or Mutton Dakbunglow or any other form of mutton curry, we just love this red meat in every form. Even, my blog consists of more mutton recipes than chicken 🙂 I am super excited to add one more and thus, here I describe the way I cooked my Bhuna Mangsho. Hope you all like it.
- 500 gm mutton (curry cut)
- 1 large onion, chopped
- 2 green chillies, chopped
- 3 table-spoon mustard oil
- 3-4 cup warm water
- 1 handful chopped coriander (optional)
- 3 table-spoon whisked yogurt
- 1 tea-spoon ginger paste
- 1 tea-spoon garlic paste
- 1 tea-spoon cumin powder
- 1 tea-spoon coriander powder
- 1 tea-spoon red chilli powder (adjust according to your tolerance)
- 1/2 tea-spoon turmeric powder
- 1 tea-spoon garam masala powder
- 1 cinnamon stick (1 inch)
- 2 bay leaves
- 4 whole black pepper
- 4 cloves
- 1 star anise
- 3 crushed cardamom
- 1.5 table-spoon mustard oil
- salt, according to taste
- Wash and marinate the mutton for 2 hours with all the ingredients mentioned in For Marination section.
- Heat oil in a pan and add onion. Sautè until golden brown.
- Add chopped green chilli and stir for another few seconds.
- Now, add the marinated mutton and stir fry for 10 minutes on medium flame.
- Once the spices start separating from oil, add water and give a quick mix. Check for salt at this point, if required add some more.
- Cover the lid and cook for 30 minute stirring in between.
- Open the lid and check for the consistency of the gravy. If required, add some more water and cover the lid again. Cook for another 20 minutes.
- Open the lid and check if the mutton is well cooked. Stir on medium flame and let the water evaporate. But do not burn the spices.
- Turn off the flame and garnish with some chopped coriander if you want.
- Your Bhuna Mangsho is ready to be served now.
Serve with roti/paratha/naan or plain rice. You can also serve this dish with Basanti Pulao (Bengali Sweet Yellow Pulao) to make your celebration more delightful.
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.
Wishing Everyone a very Happy Eid. Eid Mubarak!!!
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 […]
……….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 Ranna series and this is a pure vegetarian dish. As usual, I have given my own twist in this dish and the outcome is just fantastic. It’s a hassle free and a must try recipe. Morning breakfast with this alur dom and luchi (Bengali deep fried puffy bread) and Sanchayita open by my side – this is truly a blessed morning!
Having a heart filled with the essence of Tagore, I celebrate him everyday. Since childhood, Tagore has been my greatest escape from all troubles and worries. In distress I hold him close to my heart and that makes me calm down. For me, Tagore is a therapy, he is a celebration, he is love and life, he is my God. Like many other Bengalis, Pochise Baisakh is an auspicious day for me. It’s been a ritual in our home to get up early that day, pay homage to Tagore by playing or singing his songs, placing a fresh garland on his photograph and the celebration continues with sweets and other special dishes.
Coming to the very dish Doi diye Alur Dom, this is a mild flavoured potato recipe which is cooked in dum style. The yogurt added in the curry is the game changer here. Yogurt give this dish a little tangy taste along with a smooth, creamy and mild texture. This dum aloo goes perfectly with Luchi and can also be consumed with gorom bhat (steamed rice). I got so carried away by the taste of this that I had it for breakfast and for lunch with luchi and gorom bhat respectively. The presentation in the photographs was my lunch scene today 🙂
Instead of adding roasted cumin, I tempered it with cumin seeds and fennel seeds. I have also added few other spices that are actually not there in the original recipe. Here’s how I made it.
- 800 gm baby potato
- 300 gm yogurt
- 5 green chillies, slitted from middle
- 1/2 tea-spoon cumin seed
- 1/2 tea-spoon fennel seed
- 1 tea-spoon turmeric powder (1/2 + 1/2)
- 1/2 tea-spoon cumin powder
- 1/2 tea-spoon Kashmiri red chilli powder
- 1/2 tea-spoon garam masala powder
- 1 cinnamon stick (1 inch approx)
- 3 cardamom, crushed
- 3 clove
- as required mustard oil to shallow fry the potatos
- 2 table-spoon ghee
- salt, according to taste
- Pressure cook the potatoes for maximum two whistles. Once the pressure cools down, open the lid and peel the skin of the potatoes. Keep aside the peeled potatoes.
- Whisk the yogurt with 1/2 tea-spoon turmeric powder and little salt. Make sure that no lumps remain. Keep aside.
- Rub the potatoes with 1/2 tea-spoon turmeric powder and little salt. Heat mustard oil and shallow fry the potatoes until golden yellow. Remove and keep aside.
- Heat ghee in a pan and temper with cumin seeds, fennel seeds, cinnamon, cardamoms and cloves. Allow them to splutter.
- Add the potatoes, cumin powder and Kashmiri red chilli powder. Sautè for 2 minutes.
- Now, add the whisked yogurt and salt. Mix properly and cover the lid.
- Cook on a low flame for 10 minutes or until the moisture of the yogurt gets dried up.
- If you prefer a little gravy, add little water with the yogurt. Do not overcook the potatoes as they are pressure cooked already.
- Once you get your desired consistency, sprinkle the garam masala powder and give a quick mix. Turn off the flame.
- Your Doi diye Alur Dom is ready to be served now.
Serve this hot with any staple food of your choice, preferably fried bread. This is an authentic Bengali dish and it tastes heavenly.
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.
Aam Pora Shorbot is a very popular Bengali summer cooler and is made by roasting raw mango. The flavour of roasted mango mingles with the flavour of freshly chopped pudina pata (mint leaves) and creates something that is ultimate refreshing and cools you down instantly. […]