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Top 5 dishes made from Black Cardamom: Optional
1 . Nargisi Egg-Paneer-Potato Kofta Curry or Scotched Eggs 🥚
Nargisi Egg-Paneer-Potato Kofta Curry or Scotched Eggs 🥚
This one’s an universally acclaimed dish with its quite a few variations-
Traditionally & authentically it’s prepared with the minced meat & eggs ie. the Eggs 🥚 are encased either in the Potato-Paneer Cases or the Minced Meat Cases-
However, with the Minced Meat Encasing it becomes much easier for the non-veggies-
I had to encase Eggs in the Potato-Paneer-Minced Fish Cases- As my Mum doesn’t eat any types of meats though she loves fish & eggs very much-
Hence, goes my own version of the very recipe with my slightest innovative tweaks for the non-vegetarians, who doesn’t eat any Meats- The ultimate outcome of the same both in terms of its tastes, flavours & looks had been just killing 💁🏻♀️
Ingredient
1 tsp
Salt
1-2 Cups
Paneer(Cottage Cheese: Grated
1 Cup
Onions: Finely Chopped
1.5 tbsps (3 G)
Paste
1 tsp
Red Chilli Powder
1/2-1 tsp
Turmerics
1 tsp
Chat Masala: Optional
1 Pinch
Nutmeg Powder
1/4 Cup
Cornflour
1/4 Cup
Rice Flour
1/4 Cup
Besan
as needed
Cooking Oil: For Deep Frying the Koftas
4-5
Cloves
as required
To Taste Salt
1 Cup
Fresh Tomato Purée
as required
Hot/Warm
2 tbsps
Ghee
as required
Cooking Oil- For the Gravy
Cooking instructions
* Step 1
Firstly: Hard-boil the eggs, peel & set aside-
Boil the potatoes with some salt in the water- Peel & Grate/Mash- Set Aside…
Get all other ingredients ready & handy as aforesaid
* Step 2
👇🏻👇🏻👇🏻
* Step 3
Now, In a large mixing bowl: Add in all the required necessary ingredients for the Koftas- as aforementioned & mix everything well together until nicely combined and well blended, with your hands- Ensure, that the mixture is thick & firm enough to be able to perfectly encase the boiled eggs kept in the reserve👇🏻
* Step 4
Take a large/sufficient portions of the mixture in your palms- Apply some oil in your hands to avoid sticking & now flatten it in your palms & place the whole hard boiled eggs on it & cover the same completely & try giving it a nice round or oblong shapes- Repeat it for each one, as many you intend to prepare
* Step 5
Then, heating up a deep fry pan over the medium-high flame, add in the oil to it for deep frying the Koftas-
Fry each one of them in batches without cluttering the pan & allowing some room to deep fry them evenly until dark golden brown in colour- Strain & set aside in a separate plate/dish lined up with the kitchen towel/tissues to soak its excess oil
* Step 6
Now for the Gravy: Heat up a frying pan over the medium flame- Add in the required amount of cooking oil to it & adding into it the cumins & the curry leaves sauté for a minute & then goes in the chopped onions, sauté with some salt until soft & tender- In goes the 2G Paste & sauté continues until the raw smell goes off- Add in the seasonings & rest all other dry spices as well & give it all a good mix- Add in the chopped tomatoes to it too
* Step 7
* Step 8
Let the oil surface upto the pan-
Well whisk the plain yoghurt with some sugar & the bhuna masala powder & keep stirring with some splashes of warm water to it & continue sautéing until again the oil surfaces up- Check on the seasonings finally to adjust if that’s required- Turn off the flame to allow this gravy mixture cool down perfectly well & then blend it to a fine smooth paste for a much better taste, looks & flavours-
Though it’s completely optional but I like it this way
* Step 9
Once done: Add in the hot water to it now to adjust its gravy consistency, give it all a good mix- Cover it up reducing the flame to the medium- low now & let it cook for another 10 mins time while stirring occasionally in between- Uncover to add in the Koftas to it now, give it a gentle mix
* Step 10
Add into it the Garam & Bhuna Masala Powders-
Let it simmer on the slow heat for another a mins time or 2 mins max.
Put off the flame & in goes a fresh dollop of the desi ghee, a gentle stir- Cover it back to let it sit in its standing position for another 5-6 mins time for the flavours to get well incorporated & infused in it
* Step 11
* Step 12
Transfer it to a separate bowl/plate or directly to the platters to be served hot now…
It’s best had with the piping hot steamed Rice Or Pulao or even any types of Indian Breads as well accompanied by some Green Salads to top it all…If of course, you’re a Salad Lover
* Step 13
Relish this DELISH to its fullest & also this unique twist for a sure genuine cause made me prepare it this way the very first time- However, I’ve become such an ardent fan for the same now that, I can prepare it exactly the same way without such cause at all & despite I’mein very much a Meat Lover myself
Note: if there is a photo you can click to enlarge it
2 . Tilapia Fish Korma-Curry
Tilapia Fish Korma-Curry
I tried this recipe with a different & unusual kind of fish that’s not usually used or often at all to prepare this DELISH…
However, given this very tweak myself-
I myself was blown away by the enhanced & heightened deliciousness of it & it left all in my family/house speechless as no one even ever thought of preparing such a rich & Mughlai style with this type of fish-
Do consider giving it a try yourself to know more & much better about it with sufficient clarity & precision-
Though, I’ve described & enunciated it in a very much simplified way
Ingredient
3-4
Garlic Cloves
1
Ginger
2-3
Green Chillies
2 tbsps
Poppyseeds
1/4 Cup
Fresh Coconut- Grated
1 Cup
Fresh Plain Yoghurt
1/2 Cup
Fresh Milk: Boiled and RT
2 tbsps
Birista
4-5
Cloves
2-3
Green Cardamoms
1/4 tsp
Nutmeg Powder
1/2 tsp
Red Chilli Powder: Optional
3-4 Cloves
Tempering Spices:
2 tbsps
Ghee
Cooking instructions
* Step 1
First Up: Heating up a frying pan over the medium-high flame, adding in the cooking oil & as mentioned above
We need to fry the Birista & set aside for its later use
* Step 2
Furthermore, we need to prepare the Korma Masala Mixtures-
For that, we need to at the outset sauté all the aforesaid ingredients altogether & allow them to cool down completely-
Then, blend it to a nice smooth paste by adding some salt in it & set aside
* Step 3
Then, we need to gently sauté the fish pieces by adding in some more oil to the pan & set aside, once that’s done-
In the same pan, adding in some ghee in it- Throw in the Tempering Spices & allow them to splutter & turn aromatic
* Step 4
Now, time to add in the freshly prepared Korma Masala Paste to it & sauté well until the oil surfaces upto the pan yet, ensure that the very mixture shouldn’t be browned at all
* Step 5
At this stage, add in some warm water for the gravy consistency- Which need be a thick one & not at all runny, by any means-
Bring it to a boil- Time now, to add in the sautéed fish pieces into it & dip each one of them well into the gravy- Lower the flame to the low-medium, cover it up & let it cook for about another 6-8 mins time while stirring occasionally in between
* Step 6
Once done Uncover to add in some freshly homemade Garam Masala Powder & a fresh dollop of raw desi ghee in it- give it a quick nice mix & cover it back- Turn off the flame & let it rest in its standing position for about 10 mins time further before serving it piping hot with equally hot steamed rice or pulao or Bengali Style: Basanti Pulao
* Step 7
Garnish it your own way & RELISH THIS DELISH with your Family & Friends…E-N-J-O-Y
Note: if there is a photo you can click to enlarge it
3 . Bengali: Chingri Muithya or Prawns Croquettes Curry
Bengali: Chingri Muithya or Prawns Croquettes Curry
This one’s another Bong DELISH substituting the original & traditional ‘Chital Fish Muithya’ from Bangladesh, with the Prawns here in its easiest & quickest possible way…
Even, any novice can prepare this too with great elan...
Ingredient
400-500 gms
For the Prawns Marinade: Fresh Shrimps
To Taste
Salt
1/2 tsp
Turmeric Powder
1/2 tsp
Red Chilli Powder
1.5 tbsp (3 G)
Paste: Ginger-Garlic-Green Chilli Paste
1/2 Cup
Onions Paste
1/2 tsp
Turmerics
1 Pinch
Sugar: Optional
1 inch
Cinnamon Stick
as required
: Boiling Hot Water- For Steaming the Muithyas
1/2 Cup
Fresh Tomato Paste
1/2-1 tsp
Sugar
as required
Prawns Stock- For the Gravy Consistency
2 tbsps+ 1 tbsp
: Mustard Oil or Any Cooking Oil + Ghee
Cooking instructions
* Step 1
First Up: Wash well & marinate the Prawns pieces with the aforesaid ingredients & set aside for about 15 mins time-
Then, blend it to a smooth & lump-free paste at the outset before adding in it the rest all other ingredients required to prepare the Muithyas
* Step 2
Similarly, Boil & peel off the potato & mash it nicely smooth & creamy- Set Aside for the time being-
Ensure, it shouldn’t have any lumps in it at all-
Now, in the same blender jar in which we’ve already made our Prawns Paste
* Step 3
Add in it the rest all other aforesaid ingredients required for our Muithya preparation-
Blend it all together again, nice & smooth & transfer it to the mixing bowl- in which we’ve mashed up the potatoes, earlier
* Step 4
Next: Mix everything well together with your hands itself until nicely combined and well blended and aptly infused & incorporated with each other-
Simultaneously, keep a pan/wok/kadhai filled with sufficient quantity of water for boiling, unto the rolling boil
* Step 5
Now, drop into this boiling water the Muithyas one by one for steam-cooking for not more than 5-6 mins time, in batches (Depending on the size of your pan/vessel)-
You’ll notice, initially the Muithyas would immerse into the water & then, gradually & eventually, floating onto the surface of the boiling water on its own- That’s the indication that, it’s been well cooked (steamed)
* Step 6
Time, to strain them well & transfer it into a separate plate/dish & proceed now with the rest of the procedures for its gravy- Ensure, to reserve the stock in which it’s boiling so long & not discard it anyway- That’s required to be used in our Gravy consistency thereafter
* Step 7
Now, heat up another pan/wok/kadhai & add in some Mustard/Cooking Oil (I’ve used Mustard Oil)-
Once, the oil is sufficiently hot enough- Drop down these steamed Muithyas into it & fry them until, lightly golden brown in colour- Try not to over fry them at any point since these are the prawns which doesn’t require too much frying because, it then becomes chewy which’s not what we’re looking out for
* Step 8
Once that’s done: Strain well now, the fried Muithyas & place them together into a separate plate/dish, lined up with a kitchen towel/tissues to absorb the excess oil from the same-
Now, comes the Gravy preparation part:
For that in the same pan, add in some more oil or ghee (anyone of that), over the medium-high flame & throw in it the Tempering Spices & allow them to turn fragrant while sautéing for a few seconds time now
* Step 9
Now, add into it the entire paste for the gravy as mentioned above ☝️
All those ingredients need be well blended to a nice smooth paste/mixture well beforehand itself to complete the cooking procedures faster-
Sauté everything nicely until well combined & incorporated-
In goes the seasonings & rest all other spices aforementioned
* Step 10
As & When, the oil starts separating & surfaces upto the pan- Add in the reserved Prawns Stock for its perfect gravy consistency-
Give it all a really good mix & bring to the boil- Time to drop down the Fried Muithyas now into it, immerse them well gently into the gravy-
Cover it up & reduce the heat to the medium-low & let it slow cook for another 10-12 mins time, checkout the seasonings at this point & adjust- If at all required
* Step 11
Once done: Turn off the flame & add into it the aforesaid homemade- Garam Masala & Bhuna Masala Powders- Give it all a good mix but very gently & cautiously so as not to damage the Muithyas anyways-
Transfer it now directly to the serving bowls or platters- Garnish it your own way-
It’s best had/relished with the piping hot steamed rice or pulao or peas pulao or similar
* Step 12
ENJOY…
Note: if there is a photo you can click to enlarge it
4 . Biranj/Basanti Pulao or Kesari Meethi Chawal: A Basant Panchami Special Dish
Biranj/Basanti Pulao or Kesari Meethi Chawal: A Basant Panchami Special Dish
This particular recipe is majorly influenced by the ISCKON TEMPLES in our country & is regarded as one of the most popular Lord Krishna’s favourite recipes…prepared on the very day of this Basant Panchami that’s ushers the announcement of the upcoming HOLI FESTIVAL henceforth !!!
Ingredient
2.5 Cups
Water: Warm
1/4 Cup
Fresh Milk: Boiled and Lukewarm
To Taste
Salt
1 tsp
Turmeric Powder
1/2-3/4 Cup
Sugar or As Required
1.5tsps
Ginger: Roughly Pounded
1/2 tsp
Dry Roasted Cumins Powder
1/2 tsp
Red Chilli Powder
4-5
Cloves
2-3 tbsps
Ghee
Cooking instructions
* Step 1
Firstly, wash well & soak the rice as mentioned above & then, strain it nicely to let it dry organically as much as is possible & set aside
* Step 2
Next, heat up a frying pan over the medium flame & gently sauté the Dry Fruits as mentioned above & transfer it to a separate plate/bowl lined up with the kitchen towels-
Repeat the same with the Coconut too & set aside
* Step 3
Then, in the pan/wok/kadhai this dish need be prepared- Add in the Rice to it & then, rest all the items/ingredients that’s kept aside so far- Add in the Dry Ground Spices as well as the Spice Powders too, Pounded Ginger, Ghee & the Sautéed Dry Fruits, Tempering Spices & Coconut together & give everything a nice mix to get well combined & incorporated- Cover it & set aside for about an hour’s time
* Step 4
Post the given time: Put on the flame to the medium-high & place the pan full of the marinated ingredients for the very dish & continue sautéing until it’s quite transparent or translucent in texture & looks & also, slightly reduced from its initial volume due to this sautéing procedure & turns fragrant as well
* Step 5
Time to mix in the diluted saffron milk into it & the measured quantity of the warm water- Add in it the seasonings at this point, both the salt and sugar or you can choose add in the sugar when it’s half done too-
Give it all a really good mix & allow it to cook by covering it for 7-8 mins time initially, on the medium-low flame
* Step 6
Once or twice stir in between when it’s almost 70% cooked & again cover it back to for another 5-6 mins time if required so or else, 3-4 mins time is enough furthermore-
Turn off the flame now, without opening its lid, allow it to sit in its standing position for another 10-15 mins time on the hot oven itself before serving it hot
* Step 7
Garnish it your own way or as I’ve done or prefer doing before serving it to the Lord/Deity, with a sprig of fresh Holy Basil 🌿 as per our religious rituals for such offerings-
Later on, served hot to the guests, family & friends accompanied by some other Vegan 🌱 or without Onion-Garlic recipes- As its condiments & ENJOY…💁🏻♀️
Note: if there is a photo you can click to enlarge it
5 . Gondhoraj Chicken or Lebu-Lanka Chicken Curry
Gondhoraj Chicken or Lebu-Lanka Chicken Curry
An unique BONG DELICACY…which’s also popularly known as the LEBU-LONKA MURGI ie. Chicken Curry in the King/Gondhoraj Lemon & Green Chilli Gravy…
A Must Try for ALL, I’d strongly recommend to try this out once & let me know your own feedbacks on it for sure…Trust, certain things are purely inexplicable & it’s one of such that simply can’t be construed in mere words rather than be felt, sensed & relished with one’s own feelings & the perception of one’s own taste buds
Ingredient
500 gms
Chicken on Bones
1 tsp
Sugar (Recommend)
1.5 tbsps (3 G)
Paste: Ginger-Garlic -Green Chillies Paste
2 tbsps
Gondhoraj Lime Juice
1 tbsp
Gondhoraj Lime Zest
1/2 tsp
Turmeric
4-5
Cloves
1.5 tbsps (3 G)
Paste
1 Cup
Onions Paste
1 Cup
Coconut Milk
Cooking instructions
* Step 1
For the Chicken Marinade: In a large mixing bowl- Add in the aforesaid all the ingredients together mix everything well until nicely combined and well blended- Add in the washed & dried chicken pieces to it- (If the Chicken pieces are big enough then, put some gashes to it for the nice incorporation of the marinade into the same)- Cover & Set Aside for at least 3-4 hrs time- I prefer overnight as that’s always the best for any kind of chicken/mutton Preppings
* Step 2
Next: Heat up a Pan/Wok/Kadhai over the medium-high flame- Add in the admixture of the cooking oil & ghee- Throw into it the Tempering Spices, let them splutter & turn fragrant-
In goes the chopped onions, sauté with some salt to hasten the very process of frying it until translucent or pinkish in colour- Then goes the 3G Paste to it & sauté until the raw smell goes off completely & the oil surfaces upto the pan nicely
* Step 3
Now, is the good time to add in the marinated chicken pieces only to be nicely fried/sautéed along with this mixture until again, the oil surfaces upto the pan well enough- Add in the remaining marinade into it now & mix everything well together until nicely combined and well blended & finely incorporated
* Step 4
Cover & Cook for another 20 mins time, on the low-medium heat- stirring occasionally in between & having a close check on it to prevent sticking at the bottom of the pan- Add in some splashes of hot water to it (if required at all) or else, let it slow cook in its own released juices organically while covering & cooking on the slow flame
* Step 5
Once done: Check on the seasonings, adjust- if required- Uncover & Add in some Gondhoraj Lime Slices into it along with some more freshly squeezed juices of it- Mix everything well together again, finally- Heat goes off at this point else, it’d turn & taste bitter post adding in the lime slices & juices now
* Step 6
Also, tear roughly some Gondhoraj Lime Leaves to add into the dish now for an enhanced & elevated tastes & flavours of the same- Mix well once more, cover it back now & let it rest in its standing position for another 10-15 mins time on the hot oven itself before serving it piping hot with equally hot steamed rice or phulkas/rotis/chapatis, etc.
* Step 7
👇🏻👇🏻👇🏻
* Step 8
👇🏻👇🏻👇🏻
* Step 9
👇🏻👇🏻👇🏻
* Step 10
It’s absolutely ready to be served piping hot now- Time to transfer it to a separate plate/bowl/platters- Garnish it your way & simply RELISH THE DELISH
* Step 11
* Step 12
ENJOY….
Note: if there is a photo you can click to enlarge it
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