Chicken Curry (Indian Style)

There are many ways to cook chicken; this is an Indian style chicken curry with green bell pepper. The gravy prepared in this dish is thick. This will be good with roti, naan, paratha or even with steamed rice. Please try this and let me know if you like it. Here below is the detail recipe:

Preparation Time:

10 minutes

Cooking Time:

30 minutes

Ingredients:

Chicken Thighs: 4 pieces cut into desired size

Tomato: 3 medium size sliced

Onion: 1 medium size chopped

Mastered oil: 2 table spoons

Green bell pepper: 1 piece cut into small pieces

Green chili: 1 piece cut into half

Yogurt: 1 table spoon

Cashew nuts: 1/2 cup

Bay leaves: 2 pieces

Cardamom: 2 pieces

Cloves: 2 Pieces

Cinnamon: 2 pieces

Ginger garlic paste: 2 tea spoons

Cumin Powder: 2 tea spoons

Coriander Powder: 2 tea spoons

Chili Powder: 2 tea spoons

Turmeric Powder: 1/2 tea spoon

Salt to taste

Sugar to taste

Method:

• Take chicken pieces on a bowl, mix yogurt with it and marinate for 10 – 15 minutes.
• Put a pan on the oven, add oil and heat it.
• When the oil is medium hot, add whole garam masala (bay leaves, cardamom, cloves and cinnamon) and mix them with the oil.
• Add chopped onions, green chili and mix them with the oil. 
• Now add ginger garlic paste and mix with onions properly. Cook onions until they turn into light brown color.
• When onions are light brown color, add sliced tomato and salt with it.
• Mix the salt with tomatoes and then put a lid on it to soften tomatoes.
• After 2 minutes open the lid and press tomatoes with spatula to mix with onions and make thick gravy.
• Now add turmeric powder, cumin powder, coriander powder, chili powder, sugar and mix all these together with the gravy.
• Add cashew and green bell pepper. Mix them together.
• Now add marinated chicken pieces on the pan, mix them with the gravy and put a lid to boil chickens for about 10 minutes.
• Chickens will be almost boiled in 10 minutes, open the lid. The gravy will look thinner because of the yogurt used.
• So now allow the chicken to boil for about 10 minutes on the pan without any lid. This will make the gravy thicker again. Make sure to stir the curry with a spatula periodically to make sure that it is not sticking at the bottom.
• After 10 minutes, the gravy will be thick and the chicken should be cooked properly. Garnish the chicken with some chopped cilantro and now it is ready to serve. Enjoy this Indian style chicken curry with roti, naan, paratha or steamed rice.

Paneer Malai in Microwave ( Paneer Recipe )

 

There are different ways you can prepare Paneer or Indian Cottage cheese. In this video I am going to show how to prepare an Indian delicious dish “Paneer Malai” in microwave. It takes only 10 – 15 minutes to prepare and it is a great combination with roti, naan or paratha. Here below is the detail recipe:

Preparation Time:
5 minutes

Cooking Time:
15 minutes

Ingredients:

Paneer : 1 cup grated (Indian cottage cheese)  

Green Peas : 1/2 cup

Cream : 2 table spoons

Tomato Puree : 2 table spoons

Oil : 1 table spoons

Ginger Garlic paste : 2 tea spoons

Cumin powder : 1 tea spoons

Chili powder : 1 tea spoons

Dry fenugreek leaves : 1 table spoon (Kasoori Methi)

Salt : to taste

Sugar : to taste

 

Method:

1. This dish can be prepared easily in microwave
2. Take a microwave safe bowl and put the oil on it 
3. Put the bowl into microwave and heat it for 3 minutes
4. After 3 minutes take it out
5. Now add ginger garlic paste, chili powder, Cumin powder, tomato puree, salt, sugar and dry fenugreek leaves with it
6. Mix everything together
7. Put the bowl in microwave again for 3 minutes
8. After 3 minutes take it out, add grated paneer, green peas and cream
9. Mix everything together
10. Now again put the bowl in microwave and heat it for 3 minutes
11. After 3 minutes take the bowl out
12. Paneer Malai is ready and this can be served with roti, naan or paratha as side dish

Try this and let me know if you like it.  Please rate and comment on my video; also subscribe to my channel for regular updates.

Onion Okra (Bhindi Do Pyaza)

 

“Onion Okra” or “Bhindi Do Pyaza” is one all time favorite vegetarian dish. This dish is a good combination with steamed rice as well as roti or chapatti. . Try this and let me know if you like it.  Please rate and comment on my video; also subscribe to my channel for regular updates.

Preparation Time: 5 minutes

Cooking Time: 15 minutes

Ingredients:

Okra (Bhindi) : 1 pound or approx 500 grams  (Wash okra with fresh water and cut the base)
Onion Sliced : 1 medium size
Onion Chopped : 1 medium size
Shallot Onion : 20 pieces (remove skins)
Cilantro : 1 bunch chopped
Green Chili : 2 sliced
Mustard oil : 6 tea spoons
Yogurt : 2 tea spoons
Ginger garlic paste : 2 tea spoon
Black Cumin : 1 tea spoon
Turmeric powder : 1/4 tea spoon
Cumin powder : 2 tea spoons
Cumin seed : 1 tea spoon
Salt : to taste
Sugar : to taste

Method:

1. Heat some oil on a deep frying pan and fry sliced onions until dark brown color. Keep them separate for now.
2. Put a cooking pan on the oven and add 6 tea spoons mustard oil on it.
3. When the oil is hot, add cumin seeds and black cumin seeds to it.
4. Let these cumin seeds fry little bit and then add chopped onions and shallot onions.
5. Fry these onions with the oil and cumin seeds slightly and then add ginger garlic paste, green chili, turmeric powder and cumin powder.
6. Again fry all these together for few more minutes.
7. When onions started turning into light brown color, add okra, salt and sugar.
8. Mix all these very well, add 1 cup water and allow some time to boil all these by putting a lid on it. Let it boil for 10 minutes.
9. After 10 minutes open the lid, check if okra is boiled properly and then mix 2 tea spoons of yogurt with it.
10. Add fried onions and chopped cilantro with it, mix everything together and Onion Okra or Bhindi Do Pyaza is ready.

 

Cooking is a great job!

Cooking is a great job! I am sure that I don’t have to tell you this, because you know a delicious dish brings a lot of smiles around you, it brings your energy back and helps to recover your fatigue. It’s all about being inspired to cook and inspire others to cook. So cook something great today for your loved one and feel the happiness when they like the food. If you have any great recipe, please share with others and inspire others to cook. If you have a cooking website, that is great way to let others know about your secret formulas! Also you may let me know about your website or recipe so that I can share the same with my friends.

Let me share a cooking website of my friend Avijit having some great recipes there. I would suggest you to check this link for his website:

http://web.me.com/avijitmukherjee/BengaliCook/

Fish Curry with Cauliflower and Potato (Bengali Style)

Fish Curry is the most favorite in Bengal. There are thousands of ways to cook fish. Here is one of the common fish curry recipe in Bengal. Try this and let me know if you like it.  Please rate and comment on my video; also subscribe to my website/ channel for regular updates.

Preparation Time:
10 minutes

Cooking Time:
30 minutes

Ingredients:

Fish : 4 pieces (I have used tilapia, you can use rohu or katla also)

Potato : 1 medium size cut into small pieces

Cauliflower : 4 medium size pieces

Onion : 1 medium size sliced

Tomato : 1 small size sliced

Green chili : 1 pieces cut into half

Cilantro : 1 small bunch for garnishing

Cooking oil : 5 tea spoon

Ginger garlic paste : 1 tea spoon

Panch Phoron : 1/2 tea spoon (fenugreek, mustard, kalonji, fennel & cumin)

Turmeric powder : 1/4 tea spoon

Cumin powder : 1 tea spoon

Coriander powder : 1 tea spoon

Chili powder : 1/2 tea spoon

Whole Garam Masala : cinnamon (1 piece), cloves (2 pieces) and cardamom (2 pieces) grinded  

Salt : to taste

Sugar : to taste

Method:

1. Get fish pieces into a bowl. Mix little salt and pinch of turmeric powder with it.
2. On the oven heat a frying pan and add 2 and 1/ 2 tea spoons oil on it.
3. When the oil is hot, put fish pieces on the pan to fry.  
4. When the side is brown color, it is fried, flip them to fry the other side.
5. Pick fired fish pieces from the pan and keep separately. 
6. There will be some oil left on the pan to fry potato and cauliflower slightly. Add them on the pan. If the color is brown then the side is done, flip the other side to fry.
7. Keep fried potato and cauliflower separately.
8. Put a bigger pan on the oven for the curry. 
9. When the pan is hot, add remaining 2 and 1/ 2 spoons oil. 
10. Now when the oil is little hot, add panch phoron on the oil. 
11. Mix panch phoron with the oil and then add onions and green chili with it. 
12. Fry onions slightly and then add ginger garlic paste with it. Mix the paste properly with onions until the onion is brown color.
13. Now add tomato on the pan.
14. Add salt and sugar, mix all these together and put a lid on it to soften tomatoes quickly. Leave it for 3 minutes.
15. After 3 minutes open the lid and now press boiled soft tomatoes using the spatula to mix it with onions.
16. Then add turmeric powder, cumin powder, coriander powder and chili powder with it. Mix them with the remaining spices and let it cook again for 2 minutes.
17. After 2 minutes when all these spices are mixed well together, add slightly fried potato and cauliflowers with them.
18. Mix the gravy with potato cauliflower and add 1 cup of water. Put a lid and allow potato cauliflower to boil properly. It will take approximately 4 – 5 minutes on medium heat. 
19. Check periodically to see if there is sufficient water to boil them. Press one potato with the spatula to check if boiled. 
20. When the gravy with potato and cauliflower is ready, add fried fish with it.
21. Again the fish will be boiled with the gravy for approximately 4 minutes so that it will soak some of the gravy to being a great taste together. Some more water can be added at this point to make sure that some gravy will be left after boiling and it is not sticky.
22. After 4 minutes, the fish curry is boiled. Sprinkle grinded garam masala on top and transfer the curry to a serving bowl. 
23. Garnish with cilantro and enjoy this Bengali style fish curry with steamed rice.