Chicken in coriander leaves gravy

Bengali’s are known for their love for fish, but that doesn’t mean that they have any less love for chicken. There are thousands of variations of chicken curry found in different parts of Bengal. Every household has a different formula for their perfect chicken curry. Today I am going to tell you about a not so common chicken recipe, the “Dhone-Pata-Chicken” (Chicken curry in coriander leaves gravy). This extremely tasty chicken curry has a distinctive green color. Although it may seem that this green colors comes from the coriander leaves, but it actually comes from the secret ingredient spinach. Lets get started.

Ingredients:
1. Chicken (500 grams, cut into small or medium pieces)
2. Coriander leaves (100 grams, roughly chopped)
3. Garlic (1 tsp paste and 4 whole cloves)
4. Onion (1 medium size, sliced)
5. Green chilies (2 whole green chili and 2 sliced)
6. Red dry chili (1)
7. Spinach (Boiled for 1 minute, 400 grams)
8. Turmeric  powder (1 teaspoon)
9. Coriander powder (1.5 tablespoon)
10. Red chili Powder (1 teaspoon)
11. Oil (3 tablespoon)
12. Salt to taste
13. Panch phoron (1 tsp)
14. Ginger  paste (1 tsp)

Method:
1. Before we start cooking, we need to marinade the chicken, for marination add 1 tsp oil, ginger and garlic paste, salt, turmeric powder, coriander powder and red chili powder. Mix them well and keep aside for 30 minutes at least.
2. In a blender, add the coriander leaves, boiled spinach, 2 green chilies and 4 garlic cloves; make a smooth paste.
3. Take a heated pan add 2 tbsp of oil, let the oil heat up.
4. Add the dry red chili and panch phoron mix. Let them splutter.
5. Add the onions, fry them till they become translucent
6. Add salt to taste
7. Add the marinated chicken and give it a good mix. Cook it for 7 minutes in high flame
8. Add water; mix the water and put the lid on; cook it until the chicken becomes soft
9. Add the sliced green chilies
10. As soon as the chicken pieces become soft, add the coriander and spinach paste. If it becomes too thick, add water as per your preference
11. Cook it for another 6-7 minutes
12. Before switching off the flame check the salt

Note: 
1. Do not put the lid when you are boiling the spinach
2. For this recipe you can use any type of cooking oil
3. Coriander leaves and spinach are the most important ingredients. Make sure they are fresh.
4. You can cook this recipe less then 3 tbsp of oil, if required
5. You can add little bit of vinegar during marination in case you want to remove the raw smell of chicken

*Panch-Phoron is an authentic Bengali spice mix used in most of the Bengali vegetarian dishes. It includes Cumin seeds, nigella seeds, fenugreek seeds, fennel Seeds, mustard seeds. All of these are mixed together together to make panch-phoron mix.

You can pair this healthy chicken recipe with steamed rice, chapati, naan-bread or paratha.

Enjoy
Mo.

Traditional Sweet Bengali Chutney

Mishti Chutney or Sweet Chutney is an authentic Bengali dish. Usually we have it after finishing the main course and before consuming dessert; but there is no hard and fast rule for this. The recipe is very simple and requires easily available ingredients. I have used raw mango because this is summer time and Tomatoes which are easily available everywhere throughout the year. If you don’t get mangoes, you can make this with tomato only. Let’s get started.

Ingredients:
1. Tomato (3 medium size, cut into cubes)
2. Raw mango (1 cut into slices)
3. Dates (5-6 cut into small pieces)
4. Raisin & cashew nuts
5. Jaggery (2 tablespoon)
6. Green chili (2 sliced)
7. Mustard seeds (1/2 teaspoon)
8. Cumin seeds (1/2 teaspoon)
9. Fennel seeds (1/2 teaspoon)
10. Pinch of salt.
11. Mustard oil or any other oil (1 teaspoon)

Method:
1. In a heated pan, add a tsp of oil.
2. When the oil heats up, add the mustard, cumin and fennel seeds. Let the spices splutter.
3. Add the mangoes and tomatoes; sprinkle a bit of salt. Mix everything well so that the pulps absorbed the flavor of the spices.
4. Add a cup of water, mix everything well.
5. Add the jaggery and let it melt.
6. Add the dates, dry fruits and green chilies. Give it a good mix.
7. Add one cup of water and put the lid on. Keep the flame in low and let it cook for 7-8 mint. (Adjust the water as per the thickness you prefer)
8. Turn off the flame and let it cool down.

Enjoy.

Mo

Macher Jhol (Fish curry)

Mach means Fish and Jhol means curry, especially the curry which is not very thick. For many Bengali, fish is one of the most important food supplements. Fish is versatile; it can be fried, steamed, dried or you can simply make fish-curry. We, the Bengalis love it in every form and shape. In Bengal, traditionally, fish curry is made with Rohu, Catla and Hilsa. Since I live in Thailand, the typical fish used to make curry back at home is not easily found. So, today I will cook Sea Bass, easily available here at any local market or any gourmet shop.

Ingredients:
1. Sea bass fish (cut in to 5 pieces. In 5 piece I have used 4, I didn’t use the head portion)
2. Onion (2, medium size, sliced)
3. Tomato (2, medium size, chopped)
4. Ginger & Garlic paste  (1 tea spoon each)
5. Green chilies (4 nos)
6. Eggplant and Potato cut in to long pieces and fried. (Quantity as per your preference)
7. Cumin powder (2 teaspoon)
8. Coriander powder (2 teaspoon)
9. Red chili powder (1-2 teaspoon or as per your preference)
10. Paprika or Kashmiri red chili powder (1-2 teaspoon)
11. Salt to taste
12. Turmeric powder (2 teaspoon)
13. Coriander leaves.
14. Mustard oil (3 tablespoon)
15. Black cumin (1 /2 teaspoon)
16. Sugar (1/4 teaspoon)
17. Garam masala powder (1/2 teaspoon)

Method:
1. Marinate the washed pieces of fish for 5-7 mints with turmeric powder and salt. After that, shallow fry the fish pieces on both sides till they become a bit brownish. Keep them aside.
2. In a heated pan pour the mustard oil; add the black cumin seeds and let them splutter.
3. Add the onions slices and fry them. (You can add a pinch of sugar to this. It will help onions to get caramelized quickly and will give it a nice brown color)
4. Add ginger & garlic paste to this and keep frying.
5. When the onions will become translucent, add the tomatoes and cook it for 5 more minutes. Soon the tomatoes will melt down and the whole mixture will become like a paste.
6. Lower the flame; add all the dry spices and salt. Mix it well.
7. when the masala starts releasing oil, add water for gravy according to your preference. Also add the sliced green chilies.
8. Add the fried vegetables and fish. Cover this with a lid and let it cook for 5-7 mints in low flame. Let the fish absorb all the goodness of the spices.
9. Add garam masala (optional) and chopped coriander leaves in to the gravy mix it and switch off the flame.

It is perfect with a plate of hot steamed rice.

Enjoy.

Mo

Pakhala Bhat with various side dishes

Pakhala is the a traditional Oriya dish; in Bengali it is called Pantha Bhat (পান্তা ভাত). It is prepared by soaking leftover rice in water overnight. There are so many side dishes that goes well with this, both vegetarian and non vegetarian. I have paired it with Fried potatoes, fried bitter gourd and Red Lentil Dal.

You can get more information about Pakhala from this Wikipedia article. 20th March is declared as Pakhala Dibasa (Universal Pakhala Day) by Oriya community. And being a Bengali foodie, I celebrate it too, in my own way.

Ingredients:
1. One cup of cooked rice
2. Potato(1 big size)
3. Bitter gourd (5 small size)
4. Tomatoes (2 medium size)
5. Fenugreek seeds(1/4 tsp)
6. Green chilies (5)
7. Salt to taste
8. Mustard oil 3 tsp
9. Lemon leaf (2-3)
10. Masoor Dal(Red lentils)
11. Turmeric powder
12. Nigella seeds (1/4tsp)
13. Flour(1/3 tsp)
14. Cumin powder (1/2 tsp)

Menu and  Method:
1. Pakhala (Rice dish): Take a cup of cooked rice (you can use leftover rice) and add 2 cups of cold water to it. Many people add cumin seeds or curry leaves to this; but I want my Pakhala to be pristine; so I didn’t add anything. Leave the rice soaked in water overnight and your Pakhala will be ready in the morning.

2. Potato fry: Peel the potatoes and cut them into flat long pieces as done for french fries. In a heated pan add 1 teaspoon of oil. Add nigella seeds. Add the potatoes, salt, turmeric powder and 2 green chilies. Fry everything in high flame for 2 minutes. Sprinkle a tablespoon of water on top. Cover the lid and let it cook in low flame. Keep checking the potatoes in between and cook it until the potatoes become soft.

3. Bitter gourd fry: Bitter gourd is bitter I know; but it is really really great for your health. Cut the bitter gourds into disc like pieces. Add some salt, turmeric powder, flour and a pinch of water. Mix everything well and fry in 1 teaspoon of oil for 1-2 minutes in high flame. Cover it up with lid and let it cook in low flame until the bitter gourds become soft.

4. Masoor Dal (Red lentils soup): Masoor dal is the quintessential dal on a Bengali dining table. We eat it everyday; a regular Bengali meal is unthinkable without this. Take a half cup of  red lentil and add 1.5 cup of water to it. Boil it with salt and turmeric powder. In a pan add 1 teaspoon of oil. Let the oil heat up and then add fenugreek seeds and tomatoes. Saute it for 1 minute. Add cumin powder, green chilies and mix it well. Finally, pour the boiled dal in to the pan. Mix the masala with the cooked dal well and cook it for 3-4 mints. If it becomes too thick to your preference, add some water. I have added 0ne cup of water, because I wanted my dal to be a bit runny. Add the lemon leaves, mix it well and switch off the flame.

I like to add some cucumber to all my meals, it helps to control the amount of carbohydrate intake. There are some unbelievable health benefits which you will find in green chilies, no calories only Vitamins; and it adds a lovely aroma to the whole meal.

All the dishes which I have just described are just perfect for hot Summer, do try it out.

Enjoy.

Mo.

 

 

 

 

Aloo Matar paneer (Bengali style)

Aloo matar paneer or Gravy with cottage cheese, potatoes and green peas is a very simple and tasty vegetarian preparation. There are many variation of this throughout India; we will do it the Bengali way. Let’s get started.

Ingredients:
1. Paneer (Cottage Cheese) -250grm
2. Potato/Aloo-1 Medium size
3. Panch-Phoron*- 1 tsp
4. Green chili-2
5. Tomato-1 Medium size
6. Cumin powder-1 tsp
7. Red chili powder-1 tsp
8. Turmeric powder-1 tsp
9. Salt to taste.
10. Mustard oil-3tbsp.
11. Pinch of Asafoetida
12. Ginger-1tsp
13. Kashmiri red chili powder-1 tsp
14. Green pea -Boiled 1 cup or you can use frozen also.

*Panch-Phoron is an authentic Bengali spice mix used in most of the Bengali vegetarian dishes. It includes Cumin seeds, nigella seeds, fenugreek seeds, fennel Seeds, mustard seeds. All of these are mixed together together to make panch-phoron mix.

Method:
Cut the paneer and potatoes into cubes. Take a hot pan and fry the potatoes and paneer in a tbsp oil. Keep it aside for future use. Fried paneer becomes a bit harder and it adversely affects the texture of the dish. Add half a teaspoon of salt in a bowl of water and throw in all the fried paneer cubes, they will stay soft.

In a pan  pour one tbsp of mustard oil. Once the oil hot, add panch-phoron. Wait till the seeds crackle and add a pinch of asafoetida and ginger. Keep stirring the masala and make sure it doesn’t burn. Add the chopped tomatoes and give it a gentle stir. Let it cook for 4-5 minutes.

In the meantime, mix all the spices (cumin powder,red chili powder, kashmiri red chili powder, turmeric) with 2 tablespoons of water in a small bowl and add this to the masala. Cook this in low flame for 1 minute; add salt as per your preference.

Finally add the fried potatoes, fried paneer cubes and green peas. Give it a gentle stir; make sure you don’t break the paneer cubes. Add a cup or two cup of water, depending on how thick you want the gravy to be. I have added 2 cups of water. Cook it for 5 mints in high flame. Break the green chilies into two parts and add them to the mix.

Aloo matar paneer is ready, serve it with hot rice or chapati.

Enjoy.

Mo

Chicken Kosha

Chicken Kosha is, has always been and will always be my favorite preparation of chicken. It’s a greasy and spicy chicken cooked in Bengali household on special occasions. Paired with Luchi, it’s heaven on your platter. You can also have it with Yellow Pulaw or even plain rice. Let’s get started.

Ingredients:
1. Chicken (1 kilogram, washed and cut into pieces)
2. Capsicum (1/2, Medium sized)
3. Onion (4, Medium sized, chopped)
4. Tomato (1, Medium sized)
5. Curd (1 tablespoon)
6. Red chili powder (2 teaspoon)
7. Cumin powder (2 teaspoon)
8. Bay leaf (1)
9. Green chili (4, sliced)
10. Mustard oil (8 tbsp)
11. Salt to taste.
12. Cinnamon (1 stick)/Cardamom(4)/Clove(2)
13. Garam Masala powder (1 tsp)
14. Ginger paste (1 tbsp)
15. Garlic paste (1 tbsp)

Note: Here I have used Bengali Garam Masala which is combination of Clove, Cinnamon and Cardamom. You can make your own by grinding them together.

Method:
Grind capsicum and tomato and make a thick paste of them.

Before we start cooking, we need to marinade the chicken. For marination add the dry spices (cumin powder, red chili powder), salt and ginger-garlic paste to the chicken. To this add the tomato-capsicum paste and mix the whole thing well. Add 2 tablespoon of mustard oil and give it another good mix. We need to keep this aside for 30 minutes at least.

Heat a heavy bottom pan and, pour 6tbsp of mustard oil. Once the oil is hot, add the sliced onions. Saute the onions till they become a bit brownish and then add the marinated chicken. We need to fry both sides of the chicken pieces for 7-8 mints in high flame. Lower the flame; cover it with a lid and let it cook for 15 minutes. In between you need to check if the chicken has become very dry; in that case, sprinkle some water, give it a stir and continue cooking it under cover. You need to cook till the chicken becomes soft and make sure you don’t burn the chicken. I like the gravy to be a bit greasy; so I didn’t add water at all and cooked the chicken in low flame. You may add water if you want your gravy to be a bit runny. Add a teaspoon of Garam Masala powder and give it gentle mix. Chicken Kosha is ready.

Enjoy.

Mo

Coconut Balls in Bengali style or Narkel Naru

If you want laddus in a jiffy, Narkel Naru or Coconut Laddu is for you. It’s super easy to cook; requires only a couple of ingredients and it is a hot favorite with kids. This Bengali sweet-dish is prepared during many of the Bengali’s festivals like Durga Puja, Laxmi Puja and Swaraswati Puja. Like many Bengali’s this is the very first sweet-dish I learnt to prepare. It’s a simple recipe and will take not more than 10 mints to prepare.

Ingredients:
1.Grated coconut (200g)
2.Palm Sugar (50g)
3.Water

Method:
Heat a heavy bottom pan or non stick pan in high flame. Add the palm sugar and let it melt. Add a little bit of water if the palm sugar sicks to the pan. Keep on stirring till all the palm sugar turns into a saucy liquid. Add the grated coconuts and keep stirring the mixture till the coconut is mixed with the sauce properly. Within 2-3 minutes, the mixture will become brownish in color and start leaving oil. It will become a lot less stickier. This is the time when you turn off the flame. Keep it aside for a 2-3 minutes to cool. Don’t leave the mixture to cool off for more than 5 minutes; otherwise it may become solid.

Make small round shaped balls with the mixture. Although it seems pretty simple to hear, but the first few balls will be difficult to make since your palms will not be accustomed with the heat coming out of the mixture. But after one or two balls, it won’t hurt anymore.

Enjoy.

Mo

Vermicelli kheer with palm sugar

Makar Sankranti is almost here. With festivities going on all over India, it is perfect time to cook something sweet. Bengali’s celebrate Poush Sankranti during this period. Bengal is known for her Rosogolla and Mishti Doi. But on Poush Sankranti, both of them take back seat and make way for Dudh Puli, Nolen Gurer Sandesh and every damn desert with jaggery in it. Respecting the same trend, I will prepare a very simple desert… of course with jaggery. Traditionally, this is supposed to be made with Nolen Gur; but since it is impossible to find it anywhere in Thailand; I will make this with Thai Palm Sugar.

Ingredients:
1. Vermicelli (50g)
2. Milk (500ml)
2. Palm sugar
3. Ghee or clarified butter (one teaspoon)
4. Cashew nuts (10-12 pieces)
5. Almond flakes (Optional)
6. Saffron (Optional)

Method:
Heat clarified butter in a pan and roast vermicelli until light golden brown. Keep it aside.

Bring the milk to boil and add palm sugar to it. Keep stirring the milk so that the palm sugar gets melted and mixed with the milk. Simmer the milk for 2-3 minutes. Add the vermicelli. Cook on a low flame until the vermicelli strands becomes soft. Add the broken cashew nuts. You can add raisins, broken almonds or any other dry fruit of your choice.

Top it up some almond flakes and sprinkle a pinch of saffron. Your jaggery powered Vermicelli Kheer is ready.

Enjoy.

Mo

Panch-Mesali Chorchori or Bengali Mixed Vegetable

Panch-Mesali Chorchori is one of the most popular dishes in Bengal. It’s very easy to cook and really good to eat. You can prepare this dish with very less amount of oil, a few spices and varieties of seasonal vegetables; which makes this a very healthy dish. Panch-Meshali means combination of five; traditionally, this dish is prepared with five different seasonal vegetables. You can prepare this with whatever you have at hand.

Ingredients:
1.  Vegetables: potato, drum sticks, pumpkin, eggplant, green tomato and yardlong beans
2. One dry red chili
3. One or two green chilies as per your preference
3. Panch-Phoron* (one tea spoon)
4. Salt to taste
5. Turmeric (one tea spoon)
6. Cumin powder (one tea spoon)
7. Bay leaf (One)
8. Ghee (2 teaspoon, optional)
9. Cilantro
8. Mustard oil (Vegetable oil or olive oil will also do)

*Panch-Phoran is an authentic Bengali Spice Mix used in most of the Bengali vegeterian dishes. It includes Cumin seeds, Nigella Seeds, Fenugreek seeds, Fennel Seeds, Mustard seeds. We mix all these together and make panch phoron

Steps:
Heat oil in a pan. Add bay leaf, dry red chili and panch-phoron mix to the hot oil. Wait till the seeds crackle and add all the veggies. Sprinkle a teaspoon of turmeric. Cook this in high flame so that all the veggies cook  properly. Add some salt, cumin powder and give it a mix. Cover it with lid and cook for 3 minutes in low flame.

Remove the lid and add some water. Add the green chilies. Give it a good mix and cover it again for another 5 -7 mints. The dish is ready. At this point of time, you may and little bit of ghee which basically ads to the aroma and taste; but this is totally optional. Sprinkle chopped cilantro on top and you are ready to go.

Serve with steamed rice.

Enjoy.

Mo

Shrimp in mustard and coconut paste

Shorshe-Narkol diye chingri is one of my favorite dishes. It’s quick and easy to cook and good to eat. If you have cleaned shrimp ready, you can cook this up within 20 minutes.

Ingredients:
1. Shrimps of medium size (250g)
2. Coconut Flesh (50g)
3. Yellow mustard seeds (2 teaspoon)
4. Onion (1 big onion chopped)
5. Green chilies (1 whole, 4 slit)
6. Garlic Cloves (5-6 coarsly chopped)
7. Coconut Milk (Optional)
8. Salt to taste
9. Turmeric (2 teaspoon)
10. Cumin powder (1 teaspoon)
11. Mustard oil (2 tablespoon)

Steps:
Marinate the shrimps with a pinch of turmeric and salt for 5 minutes. While the shrimp is getting marinated, prepare the paste for curry. Put yellow mustard seed, 1 green chili and coconut into the grinder and make a coarse paste. If the coconut is very dry, you may add a tablespoon of water to it and grind.

Shallow fry the marinated shrimp in mustard oil very gently for two minutes. Keep the flame low and make sure you don’t break the shrimps in the process.

Heat mustard oil in pan. When the oil is hot, add the chopped garlic and let the oil soak the aroma of garlic for half a minute. Add the chopped onions. Add a teaspoon of salt to this and fry the mix until the onions become translucent. Add the remaining turmeric and cumin powder to the onion and fry for a minute. Add the mustard-coconut paste to this and cook for 5 minutes.

Add the fried shrimps and a bit of coconut milk to this. Add the rest of the slit green chilies. Cover this with lid and cook for 2 more minutes. Shrimp in mustard and coconut paste is ready. Serve this with steamed rice and don’t dare to pair this with Roti!!!

Enjoy.

Mo