Tag: whole spices

Pathar Mangshor Jhol / Kochi Pathar Jhol (Bengali Style Mutton Curry)

Pathar Mangshor Jhol / Kochi Pathar Jhol (Bengali Style Mutton Curry)

“Bajare kochi patha pawai jay na ajkal” (it’s hard to get tender mutton in the market now-a-days) says Baba. Instantly Maa replies “eto deri kore bajare gele ki kochi patha boshe thakbe tomar jonne” (you will not get tender mutton if you go so late […]

 
Muri Ghonto (Bengali Fish Head Curry with Rice)

Muri Ghonto (Bengali Fish Head Curry with Rice)

Back from a long vacation and my mach pagla Bangali mon (fish loving Bengali mind) started craving for some fish, some rice and some spices. As I can’t think of staying away from my kitchen and from fish for so long, a 10 days long […]

 
Murgir Jhol (Bengali Chicken Curry with Potato)

Murgir Jhol (Bengali Chicken Curry with Potato)

Back home, Mom used to cook Murgir Jhol every Sunday. This was kind of customary to mark the weekend. I remember, we used to keep waiting for Sundays only to have Murgir Jhol. Sunday mornings used to start with watching Rangoli. Back then, Doordarshan really took care of our weekends ๐Ÿ™‚ My Mom used to scream saying “Sokal bela onno barir baccha ra porashuno kore ar amar ghore ekta Cinemar gaan dekhe” (in other families, kids study in the morning but mine one is watching film songs) ๐Ÿ˜› All these screaming could never actually restrict me from enjoying my Sundays. Rangoli followed by Chandrakanta, Shaktimaan, Potli Baba Ki, Jungle Book, Duck Tales and what not… By the time I complete my quota of television programmes, my Dad used to go to the local market and come back home with deshi murgir mangsho (country chicken) and Mom, continuing here screaming, used to start cooking her Sunday special dish. In the afternoon, we all used to sit together for this special weekend feast – Murgir Jhol and Gorom Bhat (hot steamed rice). I miss those Sundays so badly ๐Ÿ™

Far away from home I always try to relive the memories. I can’t bring back my childhood or Rangoli or Jungle Book, but what I definitely can is to try to recreate my Mom’s kitchen magic. As I cook this magical dish, a part of me always wanders down the memory lane.

With that said, here’s my recipe of Murgir Jholย (with step-by-step pictorial representation) inspired by my Mom’s recipe.

Ingredients:

  • 500 gms curry cut chicken
  • 2 potatoes, diced
  • 1 tomato, chopped
  • 1 large onion, chopped
  • 5 green chillies, slitted
  • 1 handful of garlic cloves, crushed
  • 1 inch ginger, grated
  • 1 cinnamon stick (dalchini)
  • 5 green cardamom (elaichi)
  • 5 cloves (laung)
  • 2 star anise (chakra phool)
  • 2 bay leaves (tej patta)
  • 1 tea-spoon cumin powder (jeera)
  • 1/2 tea-spoon turmeric powder (haldi)
  • 1/2 tea-spoon red chilli powder
  • 3-4 table-spoon mustard oil
  • salt (according to taste)

Method:

  • Wash the chicken pieces properly and rub some turmeric powder and salt. Shallow fry the pieces and keep aside.
  • Heat oil in a pan and fry the potato pieces with little turmeric powder and salt. Once they are golden yellow, remove from the pan and keep aside.

  • Heat some more oil and add bay leaves, cinnamon, cardamoms, cloves, star anise, chopped onion and crushed garlic. Sautรจ until the onion turns translucent and the mixture starts spreading aroma.

  • Now, add grated ginger, green chillies and tomato. Stir till the tomato becomes soft and mushy.

  • Add cumin powder, turmeric powder, red chilli powder and required salt and stir for 2 minute on medium flame.

  • Now, add the fried potato and mix well.

  • Add 3 cups of warm water and bring it to boil.

  • Now, add the chicken pieces and cover the lid. Cook for 15-20 minutes on low flame.

  • Open the lid and check if the chicken is well cooked and the consistency of the gravy. There should be enough gravy in the curry.
  • Once the chicken is well cooked, turn off the flame and remove it in a serving vessel.
  • The Murgir Jhol is ready to be served now.

Serve this hot with hot steamed rice and make your Sundays delightful. Have it with your loved ones and build memories. Do drop me a comment telling how you like this recipe. Happy eating!

 
Mutton Korma

Mutton Korma

The scope of cooking any korma curry is wide as there are a lot of variations of cooking korma. Kormas are basically vegetable or meat cooked in creamy, spicy and rich gravy. The gravy bases are usually created by adding yogurt, cream, pasted dry fruits […]

 
Basanti Pulao (Bengali Sweet Yellow Pulao)

Basanti Pulao (Bengali Sweet Yellow Pulao)

This is best described as Mishti Pulao (sweet pulao) and it’s very popular during festivals or parties. The name came from the yellow colour of the pulao as basanti means yellow in Bengali. It is a complete vegetarian dish, but Bengalis usually have it with […]

 
Katla Macher Kalia (Catla Spicy Curry)

Katla Macher Kalia (Catla Spicy Curry)

Katla is quite an economical freshwater fish and is easily available in Eastern and Northeastern part of India. It’s a kind of everyday fish in any Bengali household, along with Rohu, Baush, Tengra, just to name a few. Though it’s a regular fish, it has a number of recipes and Kalia is the most famous one. This dish is quite biye bari style (the type that is usually served in Bengali wedding receptions) – it’s spicy and rich in taste.

Being a spicy food lover, I love Katla when it’s cooked spicy – so mostly I prepare Katla Macher Kalia or Katlar Jhaal (this recipe I will share shortly). Bengalis across the world will swear by the name of this dish, I bet. As this dish travels from kitchen to kitchen, people add their touch and I am no exception. So, here I present my recipe of Katla Macher Kalia with my little touch and with all my love ๐Ÿ™‚

Ingredients:

  • 4 large pieces of Katla (Bengali cut)
  • 2 onions
  • 1/2 cup tomato puree
  • 6-7 garlic cloves, minced
  • 4-5 green chillies
  • 1/2 tea-spoon garlic paste
  • 1 tea-spoon ginger paste
  • 1 tea-spoon cumin powder (jeera)
  • 1 tea-spoon coriander powder (dhaniya)
  • 1/2 tea-spoon turmeric powder (haldi)
  • 1/2 tea-spoon red chilli powder
  • 1/2 tea-spoon Kashmiri chilli powder
  • 1 tea-spoon garam masala powder
  • 1/2 tea-spoon whole cumin (gota jeera / sabut jeera)
  • 2 bay leaves (tej patta)
  • 3-4 table-spoon mustard oil
  • salt (according to taste)

Method:

  • Rub the fish with little turmeric powder and salt and shallow fry until it turns light golden brown in colour. Remove from the oil and keep aside.
  • Cut the onion and green chillies roughly and make a fine paste of them together.
  • Heat oil and add bay leaves with whole cumin and stir.
  • Now, add minced garlic and sautรจ until fragrance starts coming out of it.
  • Add onion-chilli paste and ginger garlic paste and sautรจ until it turns translucent.
  • Add turmeric powder, cumin powder, coriander powder, green chilli powder, Kashmiri chilli powder and salt and mix properly. Sprinkle a little water and stir for 1 minute.
  • Now add the tomato puree and mix well with rest of the spices.
  • Add 1 and 1/2 cup of warm water, cover the lid and bring it to boil.
  • Slowly pour the Katla fish pieces into the mixture and check the salt. You can add more salt if you find it less.
  • Cover the lid of the pan, lower the flame and let the fish get cooked for atleast 10 minutes.
  • After 10 minutes, open the lid and check if the fish is properly cooked. Also, check the consistency of the gravy. If you find it too thick, you can add some more warm water and bring to boil.
  • Please remember that this recipe demands thick gravy and thus it’s not advisable to add too much water.
  • Your Katla Macher Kalia is ready to be served now.

Make your festive season more delightful including this traditional Bengali dish in your lunch/dinner platter. This dish is best served with hot steamed rice (gorom bhat). Do let me know how you like it by dropping me a comment below.

Wish you have a dazzling festive season! Happy eating!

 
Mutton Dakbunglow

Mutton Dakbunglow

This is an almost lost recipe believed to have it’s origin in British Colonial kitchens. Dakbunglows are rest houses in British India built for travellers to take rest during their long journey. It is said that the care takers of those houses used to cook […]

 
Doi Murgi / Dahi Chicken (Chicken cooked with Yogurt)

Doi Murgi / Dahi Chicken (Chicken cooked with Yogurt)

This is the dish that own me many appreciations – though within my friend and family circle – but it means a lot to me. Those were the initial days of my cooking and I was only comfortable cooking for myself and only myself. The […]

 
Panch Phoroner Dim (Whole Spice Blend Flavoured Egg)

Panch Phoroner Dim (Whole Spice Blend Flavoured Egg)

In a lazy afternoon, I was in no mood for a grand cooking, yet was craving for something yummy. I thought of eggs and my mind drooled – afterall egg is my all time favourite. I started thinking of making eggs in an easy way, but it has to be yummy. As I love the flavour of Panch Phoron, I craved for that too. But again, we usually cook egg adding onion, garlic and lot of spices. Nevertheless, I decided to experiment eggs with Panch Phoron and not to add onion or garlic. This dish is the outcome of that lazy afternoon thoughts.

Panch Phoron is widely used in the cuisines of Eastern part of India and it’s full of flavour. It’s basically a combination of five incredible spices – fenugreek seeds, nigella seeds, cumin seeds, black mustard seeds and fennel seeds. The ingredients in Panch Phoron have huge health benefits and, the flavour and texture it brings to a dish, is incredible.

Today’s dish is all about this awesome spice blend and eggs.

Ingredients:

  • 5 hard boiled eggs
  • 5-6 green chillies vertically cut from the middle
  • 1 medium sized potato chopped into 4-6 pieces
  • 1 tomato chopped
  • 1/2 tea-spoon cumin powder (jeera)
  • 1/2 tea-spoon coriander powder (dhaniya)
  • 1/2 tea-spoon turmeric powder (haldi)
  • 1 table-spoon mustard oil
  • salt (according to taste)

Method:

  • Put vertical cut marks on the eggs and rub with turmeric powder and salt.
  • Heat oil in a pan and shallow fry the eggs in lower flame for 2 minutes. Remove the eggs from oil and keep aside.
  • Heat some more oil in the same pan and add Panch Phoron and green chillies. Saute till the spices become little brownish.
  • Now, add chopped tomato and stir till the tomato becomes soft enough.
  • Add 2-3 cups of water and cover the lid. Bring it to the boiling point.
  • Now, slowly add the eggs and cover the lid again. Lower the flame and cook for 10 minutes.
  • Your “Panch Phoroner Dim” is ready.

This is an ultimate comfort food and is best served with hot steamed rice. Cook and enjoy this with your loved ones because ‘Sunday ho yah Monday, roz khao ande’ ๐Ÿ™‚

Please do let me know in comments about how you like this dish. Happy eating!

 
Chanar Daal diye Khashir Mangsho l Dal Gosht (Mutton Cooked with Split Chickpea Lentils)

Chanar Daal diye Khashir Mangsho l Dal Gosht (Mutton Cooked with Split Chickpea Lentils)

This dish is a winner in every sense – be it a special occasion, a celebration, a feast or just your special weekend lunch/dinner. I bet, your family and guests gonna love it. It goes very well with rice and can also be enjoyed with […]