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CHINGRI CUTLET(Prawn cutlet)

2019-01-13T03:01:00.000-08:00

Ingredients for Prawn Cutlet Recipe

Prawns 1 cup
Bread 2 slices
Oil 3 tablespoons
Onion 1 large
Green chillies 2
Garlic 4 cloves
Ginger 1 inch piece
Coriander powder 1/2 teaspoon
Turmeric powder 1 teaspoon
Garam masala powder 1 teaspoon
Salt to taste
Lemon juice 1 tablespoon
Fresh coriander leaves a few sprigs
Refined flour (maida) 2 tablespoons
Egg beaten 1
Bread crumbs 1/2 cup

Method

Step 1

Shell, de-vein and wash the prawns thoroughly. Boil with a little salt, drain and chop them. Soak the bread in cold water for five minutes, squeeze out the water and blend in food processor until smooth.

Step 2

Peel and finely chop the onion. Wash, peel and grate the ginger. Peel and finely chop garlic. Wash, remove the stem and finely chop the green chillies. Clean, wash and chop the coriander leaves.

Step 3

Heat oil over medium heat, fry the chopped onions, chopped green chillies, chopped garlic and grated ginger for about 6-8 minutes.

Step 4

Add coriander powder, turmeric powder and garam masala powder, stir fry for 1 minute. Add salt, pepper powder and chopped coriander cook for 30 seconds. Add the chopped prawns, bread mixture and lemon juice.

Step 5

Remove from heat, mix thoroughly. Chill for atleast two hours. Divide the mixture into 12 equal portions and shape into cutlets.

Step 6

Dust them with flour, then dip in beaten egg and roll in bread crumbs. Ensure that the cutlets are coated properly.

Step 7

Heat oil and deep fry till golden brown.

NARKEL NADU (Coconut Ladoo)

2018-12-30T05:37:00.005-08:00

NARKEL NADU OR COCONUT LADOO is the most easiest and tastiest dessert. Bengali's make this during festives mainly Durga puja or Laxmi puja. Try making this amazing sweet today...!!!!!

Ingredients:

Milk, full fat (4 cup)
Fresh coconut, grated (2 cup)
Jaggery (1 cup)
Green cardamom powder (elaichi) (1 tsp)
Method:
Break the jaggery into small pieces.
Heat water in a kadhai and add the jaggery to it. Slowly stir on medium heat till the pieces dissolve. Bring it to a slow boil and switch off the flame.
Add elaichi powder and the grated coconut. Toss and stir to mix.
Turn on the flame and cook on low heat, stirring occasionally to prevent the mixture from sticking to the bottom of the pan.
Keep cooking till the mix is sticky. It will take around 20 minutes.
When the coconut coating is solid enough to shake off your stirring spoon, the mixture is done.
Remove immediately from heat and spread it onto a plate.
Scoop out a handful of coconut mix while it is warm, and roll it into a ball.
Offer as prasad and store the rest in an airtight jar.
ENJOY......!!!!!!!!!!!!!!!!

KOLKATA STYLE MUTTON BIRYANI

2018-12-26T08:09:00.004-08:00

Kolkata Style Mutton Biryani..... One should also try this taste in this part of the country. Filled with the rich aroma of spices and ghee, the mutton biryani is simply heaven. Juicy, tender pieces of mutton, fried with the biryani on a Tava, this yummy recipe is a must try...!!

Ingredients:

For the Meat:

Mutton 500 gm
Yoghurt 2 cups
Tomato 2 chopped
Onion sliced 2 large
Ginger & Garlic paste 3 tablespoons
Turmeric powder 1/2 teaspoon
Red chili powder 1/2 teaspoon (Adjust to your taste)
Cinnamon stick 1 long
Cloves 4 to 5
Green Cardamom pods 5 to 6
Mace or Javetry 1/4 teaspoon
Nutmeg or Jaifal 1/4 teaspoon
Salt and sugar as per taste
Mustard oil 4 tablespoons
Potato 2 large halved

For Rice :

Basmati rice 2 cups washed and soaked for 30 minutes in cold water
Cinnamon stick 1 long
Cloves 4 to 5
Green Cardamom pods 5 to 6
Black Cardamom pods 2
Kabab chini or Cubeb 6 to 8
Ghee 2 to 3 tablespoons
Saffron 1 pinch dissolve into 1/2 cup water
Salt
COOKING MEAT:
- Marinate the Mutton with all the ingredients except Mustard oil, written under the heading for Meat and keep refrigerated for over night or 8 hours.
- Now take a pan and heat oil and fry the potato and keep aside. Now pour the marinated meat into the pan and cover it for 15 minutes.
- Open the lid, and there will be lots of water which came out from the meat. Higher the oven and evaporate all the water and stir fry the meat with the fried potatoes till oil oozes from the meat.
- Now turn off the oven and take the potatoes out from the meat and keep aside.
- Take a pressure cooker and pour all the Meat along with the gravy into the cooker and add 1 1/2 cup of water and pressure cook up to 2-3 whistle.
- Turn off the heat and leave the cooker for 15-20 minutes. After the certain time open the cooker and again place on oven to evaporate the excess water of the meat.
- Make the mutton dry and keep aside for later use.
Preparing The Rice :
- Take pan and boil 4 cups of water, 2 tablespoons of oil, some salt and Cinnamon stick, Cloves, Cardamom pods, Black Cardamom pods, Cubeb.
- When the water will start boiling add the soaked rice and cook till the rice is 70% done. Take a big Pasta Strainer and strain the rice.
- Now take large pan and brush some butter inside it. Spread half of the rice into the pan. Layer the cooked meat and potato & some Khoya or Mawa, and spread rest of the rice on the top of the meat. On the last layer of rice sprinkle some Garam Masala powder, Rose water, Kewda water, Saffron soaked water (you can make a paste of the saffron water) , Fried Onion & Ghee and cover the pan with lid and seal it with atta dough.
- Now take a large flat pan with water , place on the oven and place the biryani pan on the flat pan , turn on the oven on medium and cook the biryani on lower medium heat for 30-40 minutes.
- After 40 minutes turn off the oven but do not cut the seal. Before serving cut the seal and serve hot, yummy Kolkata Style Mutton Biryani.

MISHTI DOI

2018-12-24T02:48:00.000-08:00

Mishti Doi Recipe is a traditional Bengali dessert of delicately sweetened curd.This is a classic bengali sweet made with milk, curd culture and jaggery. A Bengali never ends without at least a spoonful of mishti doi !!!!!!!!!!!

INGREDIENTS :(1 cup = 250 ml)

1 litre full fat milk or 4 cups milk
175 to 180 grams palm jaggery or ¾ cup finely chopped palm jaggery
½ teaspoon cardamom powder
2 tablespoons fresh curd or a yogurt starter

PROCEDURE :

Boiling milk for making mishti doi

take 1 litre full fat milk in a heavy kadai or pan. keep flame to low or medium-low and begin to heat milk.
stir occasionally when the milk is getting heated. let the milk come to a boil.
then continue to simmer the milk on a low to medium-low flame stirring often.
scrape the dried milk solids from the sides and add to the simmering milk.
simmer milk till it reduces to ⅓ or ½ of its original volume.
keep the kadai down and let the milk cool for about 8 to 9 minutes.

Making mishti doi

meanwhile finely chop or grate 175 to 180 grams palm jaggery. you will need ¾ cup finely chopped palm jaggery.
after 8 or 9 minutes, add the chopped palm jaggery. when adding jaggery, the temperature of milk can be 60 to 65 degrees celsius.
mix very well till all the jaggery is dissolved.
add ½ teaspoon cardamom powder. mix well and let the milk become warm.
check the temperature of milk. it should be warm – meaning if you dip your finger in the milk, your finger should feel comfortably warm but not hot. if you have a cooking thermometer, you can check the temperature. it should be between 40 to 44 degrees celsius.
now add 2 tablespoons curd.
with a whisk mix very well. the curd should dissolve in the milk. if you want you can even beat the curd before you add.
now pour the doi mixture in earthen or terracotta bowls or earthen handi.
cover with a lid or seal with aluminium foil.
keep in a warm place for the mishti doi to set. mishti doi takes longer to set than curd. the timing will also vary with the temperature in your city. so you can keep for 9 to 24 hours.
when the mishti doi is set, then refrigerate. serve mishti doi with your meals or as a dessert.

BENGALI FISH FINGERS......!!

2018-12-09T00:09:00.002-08:00

Bengali Fish Fingers is a delicious and savourful snack, which tastes best when served with traditional kasundi dip. However, you can pair it with any dip of your choice.

INGREDIENTS:

300 gm fish fillets
1 teaspoon fennel seeds
1 teaspoon mustard seeds
1/2 teaspoon fenugreek seeds
1/2 tablespoon Gram flour (besan)
3 cloves crushed garlic
3 tablespoon Refined oil
1 handful chopped coriander leaves
2 Egg
1 teaspoon cumin seeds
1 teaspoon nigella seeds
1 1/2 tablespoon all purpose flour
1 teaspoon Red chilli powder
1 inch grated ginger
2 cup breadcrumbs
1 tablespoon salt

PROCESS:

Combine the cumin seeds, fennel seeds, mustard seeds, nigella seeds and methi in a mixer jar. Grind them together and transfer to a bowl.
Add the maida, besan, red chilli powder, garlic, coriander leaves, ginger and enough salt. Mix well.
Beat the eggs in a bowl and add to the flour. Gently whisk until combined.
Chop the fish fillets into small bite-sized pieces or strips.
Heat oil in a deep frying pan. Dip the fish fillets into the batter and remove.
Allow any excess to drip off and dredge it in the breadcrumbs, coating it fully.
Gently slide them into the hot oil and fry until cooked through or crisp and golden brown. Remove and drain excess oil.
Serve with chutney or sauce of choice.

KOLKATA STYLE CHICKEN ROLL

2018-12-01T00:39:00.001-08:00

KOLKATA STYLE CHICKEN ROLL

Chicken rolls recipe is a popular street food of Kolkata/ calcutta. It is orginated from kolkata, that’s why it is often called the ‘ calcutta egg rolls’. This is a tasty and filling wrap, that’s loaded with chicken. This a roll where juicy spicy chicken are wrapped in flattened bread/ roti that has been coated with egg. This recipe is most widely used in roll centres of Kolkata.

Ingredients:

For the Chicken filling:

400 grams Boneless Chicken (small cube sized)
1 Onion Big sized (thinly sliced)
1 Tomato (chopped)
1 tsp Coriander powder
1 tsp Cumin powder
½ tsp Kashmiri mirch powder/red chili powder
¼ tsp Turmeric powder
Salt
3 tbsp Vegetable oil

Marination for Chicken:

2 tbsp Yogurt
½ tsp Black pepper powder
1 tbsp Ginger-garlic paste

For garnishing:

1 Lemon
1 Cucumber (peel, slice the cucumber into thin rounds, cut the rounds into thin stripes)
1 Onion (thinly sliced)
Tomato ketchup (as required)
Green chilli sauce (as required)
1 tbsp Fresh coriander leaves (chopped)

For the paratha dough/roll dough:

1½ cups All-purpose flour/Maida
1 tbsp Vegetable oil
¼ tsp Salt
Water for kneading the dough

Instructions:

Making of the Chicken filling:

Marinate the freshly washed chicken pieces with the all the ingredients mentioned under ‘Marination for Chicken’. Keep aside for minimum 1 hour or more.
Heat oil in a frying pan. Add sliced onions, sauté over medium heat until light brown in color. Add chopped tomatoes, green chillies and other ingredients except garam masala powder. Mix and cook for 2-3 minutes, now add the marinated chicken pieces. Mix well, cover and cook on low flame for 10 minutes.
Keep stirring in between. Add ½ cup of water. Cover and cook until the chicken is done, stir in between. If the chicken is drying too much sprinkle some more water. Add garam masala powder at the end. Mix and remove from the heat, keep aside.

Making the dough and paratha:

In a bowl add all the ingredients (except water) mentioned under ‘For the paratha dough’. Mix well using your fingers. Now add water slowly, and knead a very smooth dough. Make 3 or 4 equal sized balls out of it.
On a lightly floured surface roll out each ball into a round paratha (the thickness should be a little bit more than the regular chapatis or rotis).
Heat a tawa, now cook the paratha one at a time. Flip and cook both sides without oil first (cook for a minute in total), now add 1 tbsp oil for each side, flip and cook until light brown spot appears. Avoid too much flipping, the parathas might get chewy. Remove from the heat, keep aside.

Making of the rolls:

Now on a hot paratha arrange some cooked chicken pieces in a row (make this line little apart from the centre).
Drizzle some lemon juice all over the chicken pieces, garnish with some sliced onion, cucumber, and chopped coriander leaves.
Add a few drops of tomato ketchup and chili sauce. Roll the paratha firmly, and wrap one half of the roll with tissue paper. Fold the bottom part of the tissue paper inside the roll.
Your street style Chicken Roll is ready to eat. Enjoy!!!!!!!!!!!!!!!!!!

Dimer Devil (Egg Devil)

2018-11-30T02:51:00.000-08:00

Dimer Devil is a very famous snack for Bengali's. This snack is present in all the stalls in Durga Puja Pandals. Bengali's die on this yummy snack. So now its your turn to become a devil and try making this amazing snack.......!!

☺️Ingredients☺️

10 Boiled eggs
1 kg Minced mutton (goat or lamb)
5 Thin sliced Onions large
1 tablespoon Garlic paste
2-3 tablespoons Ginger paste
1 1/2 tablespoons Turmeric powder
2 tablespoons Red chili powder
2 tablespoons Cumin seeds
1 teaspoon Coriander seeds
2 Whole dry red chili
1 tablespoon Bengali garam masala powder
3-4 tablespoons Tomato sauce
to taste Salt
4 tablespoons Sugar
1/2 cup Mustard oil
120-150 grams Breadcrumbs
2 tablespoons Flour
FOR THE COATING
3 Eggs
Pinch Salt
Breadcrumbs
Vegetable oil for deep frying

Steps✌

Lightly roast the whole dry red chilies, cumin and coriander seeds and grind into a smooth powder. Keep aside.

Heat mustard oil in a pan, add the onions and fry until evenly caramelized.
Now add the ginger and garlic paste and fry for a few minutes, Add turmeric and red chili powder and fry until the raw smell goes.
Now add the mutton keema/mince and fry. Add some salt. Once the mutton begins to release water, cover and cook for abut 5-6 minutes on medium low heat. Open cover, turn up heat and fry until the liquids dry up.
Now add the roasted dpice mix and continue frying until oil separates. Add tomato sauce and garam masala powder and fry for another 2 minutes.
Now add enough warm water to cover the keema and cook until the meat is cooked through. Let all the liquids dry up. Adjust seasoning. Remove from heat and add sugar, breadcrumbs, flour and mix well. Keep aside until cool.
Now in a bowl beat the eggs for the batter. Thin it well. Add some salt. Tip the breadcrumbs onto a plate. Now divide minced meat into 10 equal parts.
Take one egg at a time and wrap the eggs with the minced meat stuffing so that it encases the egg in the centre. Lightly press with your hands to ensure there are no cracks.
Dip each ball, errr bomb, into the beaten eggs, roll it in breadcrumbs. Dip it in eggs once more and again roll it in breadcrumbs. These devils are huge and need more than a single coat to hold them. Deep fry in vegetable oil until golden brown. Since everything is cooked you can do it on a high flame.
TIP : Tastes excellent with mustard sauce(Kasundi)

CHOM CHOM (Bengali Sweet)

2018-11-29T02:43:00.003-08:00

Cham Cham is a popular and traditional Bengali dessert recipe. Made on festive occasions like Holi, Diwali and Durga Puja, this dessert recipe comes in numerous variations and flavours. Try this easy dessert recipe......!!!

Ingredients (1 cup = 255 ML)

for chenna:

4 cups cows milk full cream
2 tbsp vinegar or lemon juice
1 tbsp maida / plain flour optional

for sugar syrup:

1½ cup sugar
8 cups water
2 pods cardamom / elachi

for stuffing:

1 tsp ghee / clarified butter
¼ cup milk
2 tbsp cream optional
½ cup milk powder
2 tbsp saffron milk
1 tbsp powdered sugar

other ingredients:

¼ cup coconut desiccated
2 tbsp tutti frutti

Instructions

firstly, prepare chenna by curdling milk. drain completely.
and hang for 30 minutes.
after 30 minutes, start to knead the paneer for 8 minutes.
additionally add 1 tbsp maida and combine well.
furthermore, make small oval balls of paneer.
boil for 15 minutes in sugar syrup.
furthermore, keep aside till it cools completely.
take cooked paneer balls leaving behind the water.
slit in between and stuff sweetened khoya.
further, roll them in desiccated coconut.
and garnish with tutti frutti or dry fruits of your choice.
finally, serve chum chum recipe immediately or store in refrigerator.
Garnish with crushed pistachios. Serve at room temperature or chilled.

KOSHA MANGSHO (MUTTON)

2018-11-29T01:01:00.001-08:00

This Spicy Bengali Mutton Curry i.e. Kosha Mangsho is a perfect lunch recipe that would be loved by all. Lick your fingers to Kosha Mangsho's velvety gravy and biting into the juicy pieces of the meat.....!!!❤

INGREDIENTS:

750 gm mutton

4 medium onion

1 1/2 teaspoon Meat masala

3 bay leaf

4 clove

1 teaspoon sugar

2 medium halved potato

1 teaspoon garam masala powder

10 black pepper

5 green cardamom

1/2 inch cinnamon stick

3/4 cup mustard oil

9 cloves garlic

FOR MARINATION :

9 cloves garlic

2 teaspoon powdered turmeric

1 1/2 teaspoon coriander powder

4 tablespoon yoghurt (curd)

1 1/2 inches ginger

1 1/2 teaspoon powdered red peppers

1 1/2 teaspoon salt

☺️How to make Kosha Mangsho☺️

1.

For marinating the mutton, bring together garlic, ginger and onions. Grind them together in a mixer to make a smooth paste.
2.

Wash and clean the mutton. Add to it the ingredients for the marinade - yogurt, turmeric powder, coriander powder, red pepper powder, some mustard oil, and half of the ginger/garlic/onion paste. Let it rest for about 2 hours. Ensure that you prick the mutton with a fork so that it absorbs all the flavours.
3.

Heat 2 tbsp mustard oil in a wok. Fry the potatoes till they turn golden brown. Keep them aside.
4.

Now, for cooking the mutton, heat the remaining mustard oil in another wok. Add some turmeric to it. Then, temper it with the black pepper, cinnamon stick, bay leaves, cloves, and cardamom. Also, add sugar to it. The sugar gives a nice red colour to the gravy and also contributes to the subtle sweetness of the spicy gravy.
5.

Add the remaining onion paste along with meat masala and fry for about 5 minutes. You'll notice the oil separating from the mixture. Now add the marinated mutton. Cook at a low flame for about half and hour.
6.

Add 2 cups water (depending on how much gravy you want) and cover the wok. Let the mutton cook for at least an hour now till the mutton becomes soft and succulent. All this while, ensure that the flame is at its lowest.
7.

Now, add the fried potatoes and garam masala, and give it good stir. Let it cool for sometime and then sprinkle freshly chopped coriander leaves.
8.

Serve hot with either steamed rice, maida luchi (pooris) or parathas. Follow it up with Bengali desserts like mishti doi or soft roshogullas!

2018-11-21T00:19:00.000-08:00

CHINGRI (Prawns) MALAI CURRY

(Authentic Bengali Dish)

Total Cook Time: 35 mins

About Chingri Malai Curry Recipe: A Bengali prawn curry, where prawns are cooked in spices and coconut milk making a thick curry dish. This dish is served with 'Rice' as an authentic Bengali meal.

Ingredients Of Chingri Malai Curry

400 Gram Prawns
3 Tbsp Mustard oil
1/2 Tbsp Whole cumin
2 Tbsp Ginger paste
2 tsp Cumin powder
1 1\2 tsp Chilli powder (according to your taste)
1 tsp Turmeric powder
To taste Salt
2 tsp Sugar
1 tsp Garam masala
1 1/4 Cup Coconut milk
1 tsp Ghee

How to Make Chingri Malai Curry

1.Blanch the prawns in turmeric water.
2.Heat mustard oil in a pan and add sugar and whole cumin.
3.Add ginger paste, cumin powder, red chilli powder and turmeric powder and sauté
4.Now add the prawns and slit green Chillies and stir for few minutes.
5.Add the coconut milk, cook for few more minutes and then add salt.
6.In the end sprinkle Garam Masala and ghee on top and serve.
Served With :
Tastes best when served with 'Steamed Rice'.

INTRODUCTION

2018-11-14T02:41:00.001-08:00

Bong Connection

is all about BENGALI FOOD......loved in the entire world. Basically this relate to all the good recipes of traditional Bengali cuisine loved by whole world.

Enjoy bong food blog coming soon.....!

Bong connection

CHINGRI CUTLET(Prawn cutlet)

Ingredients for Prawn Cutlet Recipe

Prawns 1 cup

Bread 2 slices

Oil 3 tablespoons

Onion 1 large

Green chillies 2

Garlic 4 cloves

Ginger 1 inch piece

Coriander powder 1/2 teaspoon

Turmeric powder 1 teaspoon

Garam masala powder 1 teaspoon

Salt to taste

Lemon juice 1 tablespoon

Fresh coriander leaves a few sprigs

Refined flour (maida) 2 tablespoons

Egg beaten 1

Bread crumbs 1/2 cup

Method

Step 1

Shell, de-vein and wash the prawns thoroughly. Boil with a little salt, drain and chop them. Soak the bread in cold water for five minutes, squeeze out the water and blend in food processor until smooth.

Step 2

Peel and finely chop the onion. Wash, peel and grate the ginger. Peel and finely chop garlic. Wash, remove the stem and finely chop the green chillies. Clean, wash and chop the coriander leaves.

Step 3

Heat oil over medium heat, fry the chopped onions, chopped green chillies, chopped garlic and grated ginger for about 6-8 minutes.

Step 4

Add coriander powder, turmeric powder and garam masala powder, stir fry for 1 minute. Add salt, pepper powder and chopped coriander cook for 30 seconds. Add the chopped prawns, bread mixture and lemon juice.

Step 5

Remove from heat, mix thoroughly. Chill for atleast two hours. Divide the mixture into 12 equal portions and shape into cutlets.

Step 6

Dust them with flour, then dip in beaten egg and roll in bread crumbs. Ensure that the cutlets are coated properly.

Step 7

Heat oil and deep fry till golden brown.

NARKEL NADU (Coconut Ladoo)

Ingredients:

Method:

KOLKATA STYLE MUTTON BIRYANI

Ingredients:

MISHTI DOI

BENGALI FISH FINGERS......!!

KOLKATA STYLE CHICKEN ROLL

KOLKATA STYLE CHICKEN ROLL

Ingredients:

For the Chicken filling:

Marination for Chicken:

For garnishing:

For the paratha dough/roll dough:

Instructions:

Making of the Chicken filling:

Making the dough and paratha:

Making of the rolls:

Dimer Devil (Egg Devil)

☺️Ingredients☺️

Steps✌

CHOM CHOM (Bengali Sweet)

KOSHA MANGSHO (MUTTON)

This Spicy Bengali Mutton Curry i.e. Kosha Mangsho is a perfect lunch recipe that would be loved by all. Lick your fingers to Kosha Mangsho's velvety gravy and biting into the juicy pieces of the meat.....!!!❤

INGREDIENTS:

750 gm mutton 4 medium onion 1 1/2 teaspoon Meat masala 3 bay leaf 4 clove 1 teaspoon sugar 2 medium halved potato 1 teaspoon garam masala powder 10 black pepper 5 green cardamom 1/2 inch cinnamon stick 3/4 cup mustard oil

FOR MARINATION :

☺️How to make Kosha Mangsho☺️

Ingredients Of Chingri Malai Curry

How to Make Chingri Malai Curry

INTRODUCTION

750 gm mutton

4 medium onion

1 1/2 teaspoon Meat masala

3 bay leaf

4 clove

1 teaspoon sugar

2 medium halved potato

1 teaspoon garam masala powder

10 black pepper

5 green cardamom

1/2 inch cinnamon stick

3/4 cup mustard oil