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Ingredient
Top 5 dishes made from Dry Red Chilli/es: Whole
1 . Parshe Macher Tel-Jhal (Parshe/Mullet Fish Curry)
Parshe Macher Tel-Jhal (Parshe/Mullet Fish Curry)
This is one of my favourites & again , one of the Bong commonplace dishes...
This is quick, easy & flavourful to make when in utter haste yet simply can’t let go of the stereotypical FISH CULTURE & FANTASIES OF THE BONGS
Try this out yourselves & you’ll get to know that...!!!
Ingredient
to taste
Salt
1 tsp
Turmeric Powder
1 tsp
Red Chilli Powder
1/2-1/3 Cup
Fresh Coriander Leaves: Finely Chopped
1 tsp
Nigella Seeds/Kalounji
Cooking instructions
* Step 1
First up: Wash, Clean the fish pieces & coat with some salt and turmeric powder & apply generously all along the same- Cover & set aside for about 30 mins time before frying
* Step 2
Heat up a frying pan over the medium flame: Add in the measured mustard oil- Allow the oil to fume perfectly well & to evaporate the pungent smell of the Mustard Oil (that’s absolutely essential), then add in the fish pieces & fry them in batches until dark golden brown
* Step 3
While frying the fish pieces: Reduce the flame to medium-high & gently & cautiously fry them until one side is done properly & then to flip onto its other side & well fry until our own desired crispness & colour
* Step 4
Once done: Transfer them to a separate plate/dish & get ready for the main cooking part...keep rest all other ingredients ready & handy... With all the aforementioned dry spices (powders)- Make a mixture of the same with some water, set aside except the coriander leaves, nigella seeds & dry whole red chillies
* Step 5
If required: Dry Roast the Cumin Seeds at home, cool it down to ground it to a smooth powder later on for this cooking & storing the rest in an airtight container for later use in any other dishes
* Step 6
The rest other aforementioned ingredients are ready now....👇🏻
* Step 7
Heat up a frying pan/wok/kadhai: Add in the rest of the oil (if required), then add in the nigella seeds & dry red chillies- Sauté for a minute until turns aromatic, then add in the chopped tomatoes and continue sautéing until its nicely mushy & juicy
* Step 8
Once its soft & mushy enough: Add in the pre-diluted ground spices mixture to it while stirring continuously until the raw smell goes off & everyday’s nicely combined
* Step 9
If required: Add in some water so as to sauté the gravy Masala mixture not burn or stick to the pan... Cover the pan at this point & reduce the flame to low-medium & let it cook for about another 5-6 mins time until the oil surfaces up the pan
* Step 10
This is the good time to add in some more water (warm), for the perfect gravy consistency according to our own choices...Give it all a really good mix until everything’s nicely combined
* Step 11
Add in the fried fish pieces to the boiling gravy now- Mix/immerse into the gravy well- Checkout the seasonings (adjust at this point, if anything’s required), put back the cover of the pan & allow it to cook for another 8-10 mins time or until properly cooked, flame should be at low-medium
* Step 12
Once done: Turn off the flame and let it sit on the hot oven for the next 10-12 mins time before serving it piping hot with equally piping hot steamed rice & enjoy the typical Bengali ‘Machh-Bhath’ in the main course menu of your Lunch
Note: if there is a photo you can click to enlarge it
2 . Kothmir Mutton/Dhaniya Mutton/Mutton Hariyali
Kothmir Mutton/Dhaniya Mutton/Mutton Hariyali
It’s simple, delicious & flavourful...!!!
Ingredient
500 gms
Fresh Mutton
4-5 tbsps
Ghee
1/2 tbsp
Black Peppercorns: Freshly Cracked
1/2 Cup
Plain Yoghurt
1/2 tbsp
Ginger Paste
1/2 tbsp
Garlic Paste
1/2 tbsp
Garam Masala Powder: Homemade
3-4
Cloves
1/4 tsp
Annie Seeds/Fennel Seeds
1-1.5
Water (Hot)
Cooking instructions
* Step 1
Wash & Clean the Mutton- In a large mixing bowl: Marinate the mutton with salt & turmeric & red chili powders, also the yogurt & mix it very well. rub it against the mutton pieces well enough so as to coat properly- Set aside.
* Step 2
Also in the blender jar: Add in the washed & roughly chopped coriander leaves, tomatoes, green chillies together & blend it to a smooth paste- Set aside.
* Step 3
Take a large & heavy bottomed pan/wok/kadhai: Add in the ghee & allow it to melt properly & then, goes in all the tempering spices- Sauté until it releases its fine aroma.
* Step 4
Add in the chopped onions now & sauté until translucent & slightly pinkish, goes in the ginger & garlic pastes, sauté until raw smell goes off- Drop in the marinated Mutton now to the same & sauté for about 3-5 mins time.
* Step 5
Once it releases its water organically, add in the blended green paste of the coriander & green chillies & tomatoes- Sauté nicely, keep the flame on high at this point or while sautéing for the next 5-6 mins time...Add in the rest of the aforementioned ground spices to it, give it all a nice mix.
* Step 6
Time to add in the hot water now- Mix everything a really good mix, reduce the flame to medium-low, cover the lid of the pan & allow it to cook for about another 45-55 mins time, stirring occasionally in between so that the Masalas doesn’t stick to the bottom of the pan.
* Step 7
Once done: Checkout, if it’s well cooked now- if not, then add a little more hot water to it & mix well, putting back the lid- Let it cook for another 10-15 mins time, stirring occasionally in between again
* Step 8
Now, open the lid: Check out the consistency of the gravy (as is required/preferred by you)- Add in the ghee, Garam Masala Powder & the Roasted/Bhuna Masala Powder.Mix well.Put the cover of the pan back
* Step 9
Turn off the flame now- Let it sit on the oven for the next 15 mins time before serving it piping hot with the hot steamed rice/pulao/jeera rice...roti/naan/kulcha/chapati or similar.
* Step 10
ENJOY 😋 THE VERY DELECTABLE MEAL 🥘 OF THE DAY...👍🏻💁🏻♀️
Note: if there is a photo you can click to enlarge it
3 . Thayir Sadam: Kerala Style Curd Rice
Thayir Sadam: Kerala Style Curd Rice
This is the most commonest & easiest delectable breakfast recipes, down south & loved by ALL, majorly...💁♀️
Ingredient
1 Cup
Plain Yoghurt Cold
1/2 Cup
Fresh Milk Boiled & RT or cold
1 tsp
Mustard Seeds
1 tsp
Cumin Seeds: Optional
1/4 tsp
Hing/Asafoetida
1 tsp
Chana Dal
1 tsp
Urad Dal
2 tbsps
Ghee
8-10
Fresh Curry Leaves
1 pinch
Sugar: Optional
Cooking instructions
* Step 1
In a large mixing bowl: Add in the Cooked Rice & the Curd first, mix it well- then goes in some salt & the milk- give it all a nice mix- set aside
* Step 2
In a small frying pan, over the medium flame: Add in the ghee, allow it to melt- Goes in the rest all other aforementioned ingredients to it, let it splutter well
* Step 3
Turn off the flame: Pour it directly into the Curd Rice bowl- Mix everything gently. Serve it, by garnishing with a few more finely chopped coriander leaves & a few pods of the shelled pomegranates or any other similar fruits of your choice or simply make it edible- As is.
* Step 4
Enjoy...💁♀️
Note: if there is a photo you can click to enlarge it
4 . Nawabi Badami Gosht (Mutton in the Cashews-Almonds Gravy)
Nawabi Badami Gosht (Mutton in the Cashews-Almonds Gravy)
This is a very age old Mughlai Recipes from the Nawabs Kitchen around 16th Centuries...Is not only a very popular one then but immensely & equally popular now as well in all those kitchens- That love to relish and devour the Mughlai Khana quite often...!!!
Ingredient
1 Cup
Hung Curd
1/2 tsp
Turmeric Powder
1 tsp
Red Chilli Powder
2 tbsps
Mustard Oil
1/4 tsp
Nutmeg Powder
1/4 tsp
Mace Powder
2 tbsps (3 G)
Paste (Ginger, Garlic & Green Chilli)
1-2
Star Anise
1 pod
Mace/Javitri
1 tsp
Cumin Powder
1 tsp
Coriander Powder
1/4 Cup
Cashews
1 tbsp
Charmagaz (Melon Seeds)
1/4 Cup
Desiccated Coconut
1 tbsp
Raisins
1 tbsp
Peanuts
2-3
Dry Red Chillies
1/4 Cup
Cooking Oil (Any Vegetable Oil
2 tbsps
Desi Ghee
Cooking instructions
* Step 1
Firstly, clean & marinate the mutton with the aforementioned ingredients & set aside for at least 3 hrs time (overnight’s always best)
* Step 2
In a deep frying pan/wok: Add in the admixture of the ghee & oil, over a medium flame & then add in the Tempering Spices & allow it to release its aromatic fragrances & then, add into it the sliced onions & 3G Paste & sauté until translucent
* Step 3
Keep sautéing until the raw smell goes off & now, add in some salt & sugar & keep stirring, until golden brown
* Step 4
Now, in a blender jar: Blend the soaked dry fruits & other ingredients altogether to a fine & smooth paste & add into the frying pan & sauté along with rest other ingredients by stirring vigorously & continuously
* Step 5
Add a little water by washing the blender jar and add into the pan & sauté well
* Step 6
Please be mindful- Not to increase the flame & keep it in the Low-Medium throughout the entire cooking process (sorta, slow cooking procedure)- As the gravy would very much tend to catch the bottom of the pan, if not extremely careful to keep on stirring it quite vigorously & frequently
* Step 7
Put the lid on & allow it to slow cook for about 10 mins time & when the oil separates from the gravy- Goes in the Mutton & sauté until it comes to the boiling point
* Step 8
Add in the rest of the hot water now & allow it to slow cook for the next 1 hour’s time- Stirring & Checking in between quite often
* Step 9
When done- then, open the lid & check if the mutton’s well cooked & the gravy consistency is perfect or not- The white-creamy gravy in this recipe should be absolutely rich & thick/creamy & no way runny
* Step 10
If required, add a little more hot water & cook it for another 10-15 mins time depending on the texture & quality of your mutton & gravy- both
* Step 11
Once all done perfectly, now add in some more garam masala powder & the slit chillies & a dollop of ghee (optional) & turning off the flame- Let it sit on the oven, in its standby position for about 10-15 mins time before serving it absolutely hot
* Step 12
Serve it piping hot with plain rice fried rice, Roti/Chapatis/Nun/Kulcha/Lachha Paratha & similar & relish & devour your FEAST to the brim
Note: if there is a photo you can click to enlarge it
5 . Mutton Liver Masala Curry with Mushrooms Baby Corn and Broccoli
Mutton Liver Masala Curry with Mushrooms Baby Corn and Broccoli
This is my another favourite recipes that I love to have since my childhood days...
Ingredient
2 tbsps
Ginger Paste
2 tbsps
Garlic Paste
1/2 tsp
Turmeric Powder
2 tbsps
Mustard Oil
3 tbsps
Mustard Oil & 2 tbsps Desi Ghee
1 tbsps
Sugar (For Caramelising)
4
Cloves
1/2
” Cinnamon Stick
1-2
Bay Leaves
2 tbsps (3 G)
Pastes (Each): Ginger, Garlic & Green Chillies
1 tsp
Cumin Powder
1 tsp
Coriander Powder
1/2 tsp
Black Pepper Powder
750-800 gms
Hot Water
1/2 Cup
Baby Corns
1/2 Cup
Broccoli
3-4 tbsps
Desi Ghee
1/2 Cup
Green Peas (Optional)
Cooking instructions
* Step 1
Firstly, clean the mutton liver well enough & marinate with the aforementioned ingredients and set aside for at least 2 hrs time (more or overnight’s always better)
* Step 2
In a deep pan/wok: Add in the admixture of both the ghee & the mustard oils & drop in it the tempering spices (dry whole spices) & allow the same to release its fine aroma
* Step 3
Now, goes in: the sliced onions, 3G paste, cumin & coriander powder, turmeric powder, Kashmiri Red Chilli Powder, red chilli powder, black pepper powder, to taste salt & about 1/4 cup water
* Step 4
Sauté the same well enough for at least 7-8 mins time over the low-medium flame, until it releases the alluring aroma & the oil surfaces up
* Step 5
At this point: Add in the Marinated Mutton & keep sautéing for quite a good long time- patiently, stirring occasionally in between for quite a few times in order to prevent burning of the Masala at the bottom of the pan/wok
* Step 6
Also, add in some hot water to bring the first boil to it while sautéing & putting its lid on, allow it to cook for at least 7-8 mins time (checking & stirring once in between)
* Step 7
FYI: Never Over Cook the Liver to get a softer & tastier texture... Now, open the lid & allow it to cook for another 8-10 mins time, over a medium flame- depending on the gravy consistency you want & also the liver gets better cooked
* Step 8
Once the correct gravy consistency has arrived, turn off the flame & add in some fresh garam masala powder & a dollop of ghee & putting its lid on, let it rest on the oven for 10-15 mins time before serving hot
* Step 9
Our Mutton Liver Masala Curry’s ready to served absolutely piping hot with any Rice of your choice or the Rotis of various kinds
* Step 10
For the Mushrooms Fried Rice: In a Deep & Large Pot- Add in the ghee & the tempering spices & allow it to release its maddening aroma
* Step 11
Now, add in the onion slices to it & sauté until its translucent & then add in the aforementioned veggies & keep sautéing until they shrink in their sizes a bit
* Step 12
At this point- Goes in the Soaked Rice & keep sautéing everything altogether for yet another good 5-6 mins time
* Step 13
Now, add in the hot water & put it on either pressure cook or cover with lid & allow normal cooking until the rice & the veggies are all well cooked and ready to serve
* Step 14
Turn off the flame & add in a dollop of ghee & sprinkle some garam masala powder & keep it on its resting mode for 10 mins time on the oven itself
* Step 15
Garnish according to your own choice & serve it piping hot with any mutton/chicken/fish/egg curries, that you’the prefer to have with it...
* Step 16
Our absolutely delectable Mutton Liver Masala Curry & Mushrooms-Broccoli-Baby Corn Fried Rice is ready to enhance the decor of your Dining Platters & also to satiate your atrociously awaited bingeing appetite suiting your taste buds equally good
Note: if there is a photo you can click to enlarge it
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