Ilish Bhapa Jeera bata diye by foodieshut

Bhapa Ilish Jira bata diye

Ingredients

  • 5 Hilsa pieces ( 60 gm piece )
  • 1 ½ tbsp Cumin seeds ( 15 gm ) or 2 tbsp Cumin powder
  • 4-5 Green Chillies
  • 1 tsp Turmeric powder
  • Salt to taste
  • ¼ tsp Sugar
  • 2 tbsp Mustard Oil
Process:  
  1. First, In a bowl, add cumin seed, salt and warm water.
  2. Give a stir to dilute salt, then soak the cumin seed at least for 30 minutes.
  3. Next, transfer soaked cumin seed in a grinder jar.
  4. Add 2-3 green chillies, put the lid on and grind them to make a smooth paste!
  5. Next take a metal tiffin box with a tight lid, like me, if you don’t have metal tiffin box then use a cake pan,  and transfer the cumin, green chilli paste, add in turmeric powder, salt and mustard oil.
  6. I like to add a little bit of sugar to balance the taste! You can skip the step if you enjoy the pungent flavour.
  7. Stir the spice mix; then I will add the fish pieces. Make sure the spices well coated on both sides.
  8. Add about a 1/4 cup of water; you can add less water if you enjoy almost dry curry!
  9. Add a couple of slit green chillies.
  10. Cover the pan with foil; I like to wrap the pan twice to secure that the steam cannot escape!
  11. Let the fish marinate for 10- 15 minutes, then start steaming.
  12. Next, take a full cooking pot with a lid.
  13. Pour boiling water.
  14. Place the pan, cover with the lid.
  15. Over high heat cook for 5-6 minutes, you will see steam on the lid, then reduce heat to medium-low, cook for 15 minutes.
  16. Turn off the heat, wait for 10 minutes.
Enjoy with steamed Basmati Rice!

Recipe by: Shyamali Sinha

Bhoger Khichuri - recipe by Foodie's Hut

Bhoger Khichuri

Kolkata styled Chicken Biryani - recipe by Foodie's Ht

Kolkata styled Chicken Biryani

Langcha recipe by Foodie's Hut

Langcha

Fried Chicken fingers - recipe by Foodie's Hut

Fried Chicken fingers

Junglee Chicken pulao

Chicken Junglee Pulao

Chicken Junglee Pulao is an Anglo Indian rice recipe- The Hindi word \"Junglee\" and Bengali word \"Jonglee\" means wild! This recipe has a huge flavour hit from the great marinade and which is absolutely suitable for Desi tastebuds, or someone enjoys spicy food! Once the chicken is marinated, one can cook and serve the dish for lunch, lunchbox or dinner within 30 minutes!

\"Junglee

\"ChIcken

Ingredients:

  • 1kg chicken bone in
  • 1 ½  cups Basmati rice
  • 2 bay leaves
  • 5-6 green cardamoms
  • 4 cloves
  • 1 inch cinnamon bark
  • Vegetable oil
  • 1 big sliced onion or 2 medium-size red onion
  • ½ cup Chopped coriander leaves(10gm)
  • ½ cup chopped mint leaves (10gm)
  • 3-4 Green Chillies
  • 1 cup plain or ½ cup greek yogurt
  • 1  big chopped tomato
  • 1 tbsp Coriander powder
  • 1 tbsp Cumin powder
  • 2 tsp Red chilli powder
  • 1 tbsp Ginger paste
  • 1 tbsp garlic paste
  • ¼ cup vegetable oil
  • ½ tsp sugar(optional)

Process:

  1. In a mixing bowl,  take the chicken drumsticks (bone in and skin off,  you can take any bone-in chicken pieces of your choice!) and add cumin powder, coriander powder, red chilli powder, ginger and garlic paste!
  2. Sprinkle salt to taste, add beaten yoghurt and mix everything well.
  3. let it marinate for 2 hrs.
  4. Soak the Basmati rice in the water for 30 minutes, after that, drain the water and keep the rice on a sieve!
  5. In a cooking pot, preheat cooking oil.
  6. Add all the whole spices ( i.e., cinnamon, cloves, green cardamoms, bay leaves) to the hot oil and keep stirring for a couple of seconds till the spices release the aroma.
  7. Sprinkle salt and add sliced red onion.
  8. Cook the onion till it turns to almost brown colour.
  9. Add the marinated chicken.
  10. Over high heat cook for a couple of minutes.
  11. Add about a half cup of water.cover with a lid and over medium heat cook for 7-8 minutes.
  12. Add the chopped tomato now, put the lid back again.
  13. Continue cooking over medium-low heat till the chicken is almost 90% cooked through. Stir the chicken a couple of times, so that it doesn't stick to the inner bottom of the pan.
  14. When the oil is releasing from the spice mixture add the chopped coriander, half of the chopped mint leaves and the soaked rice.
  15. Increase the heat to high and stir the rice and chicken for 3-4 minutes.
  16. You will see that the texture of the rice will change, this process will help to remove the starch from the rice and we will get a fluffy Pulao.
  17. Add boiling water. The ratio of Rice and water is 1 cup rice to 2 cups boiling water.
  18. When the liquid is boiling, add a little bit of sugar to balance the taste of tomato. This is totally optional.
  19. Then add slit green chillies, remaining chopped mint leaves, reduce the heat to low, put the lid on again.
  20. Cook for 10 minutes, then turn off the heat and give 10 minutes resting time, by that time you can make a quick raita.

 

Today I am serving this spicy Junglee Pulao with cucumber mint raita.

Recipe by: Shyamali Sinha

Bhoger Khichuri - recipe by Foodie's Hut

Bhoger Khichuri

\"Kolkata
Langcha recipe by Foodie's Hut

Langcha

\"Fried
Begun bhaja - recipe by Foodie's Hut

Begun Bhaja

Begun Bhaja or Deep Fried Eggplant a humble side dish in Bengali Cuisine can be paired with any Daal and Plain Rice to serve a simple Indian meal. In this video I am making Begun Bhaja, this is a simple recipe; many of my Non -Bengali friends try to cook Begun Bhaja, they add many other ingredients, and shallow fry them!

Turmeric powder and salt rubbed eggplant pieces deep fried into the hot oil; this is the beauty of the dish. Though I added red chilli powder in this recipe, my Maa doesn't add red chilli powder; she serves green chillies with it!

If you are calorie conscious, don't make Begun Bhaja frequently, because deep fried Eggplant absorbs a lot of oil, but when you make please deep fry them, the shallow fry or pan fry will kill the beauty of the dish.

How do you love Begun Bhaja or what is your favourite combinations with Begun Bhaja?

Ingredients:
  • 1 large  Eggplant cut crosswise into thick pieces. ( you will get 5-6 big pieces from one 600gm Eggplant)
  • ¾ tsp ground turmeric
  • ½ tsp red Chilli powder( optional)
  • ¼ tsp Sugar
  • Salt to taste
  • Mustard oil for deep frying ( you can use vegetable oil too) 

Process:

  1. Add in Eggplant pieces into a mixing bowl.
  2. Except for oil, add all the ingredients, give a good rub and set it aside for 10 -15 minutes.
  3. Heating up Mustard oil in a Korai or deep frying pan over medium heat.
  4. It's very important to make sure the oil should be smoky hot.
  5. Add in one eggplant piece, and you need to hear the sizzling sound to confirm that the oil is exactly ready for Begun Bhaja, then add remaining pieces, do not overcrowd the pan.
  6. It will take 2-3 minutes to fry each side, when you see the golden colour, flip the other side.
  7. Give a gentle press to the centre to check if it is soft, which means it's done.
  8. With the slotted spoon remove from the oil and hold for 10-15 seconds.

Recipe by: Shyamali Sinha

\"Bhoger
\"Vegetable
Langcha recipe by Foodie's Hut

Langcha

\"Aloo
Keema Ghotala recipe by Foodie's Hut

Keema Ghotala

Ingredients:

  • 500 gm minced lamb
  • 2 medium sized chopped onion
  • 3 tsp Ginger paste
  • 3 tsp  Garlic paste
  • 2 tsp Tomato paste ( or ½ cup chopped tomato)
  • 2 tsp cumin powder
  • 3 tsp coriander powder
  • 1 tsp extra hot red chili powder
  • 1 tsp Garam masala
  • 2-3 chopped green chilies
  • ¼ cup chopped coriander leaves
  • lemon juice
  • 3 eggs

Note: Add 1 tbsp tomato catchup if you are using chopped tomato

Process:

  1. Heat up oil, in your preheated cooking pot over medium heat.
  2. Reduce the heat to low and add chopped onion.
  3. Sprinkle salt and over medium heat fry for 7-8 minutes, or till the onion developed brown color.
  4. Add ginger garlic paste and cook till the raw smell removed.
  5. Change the heat to low again, add all dry spices,  tomato paste.
  6. Give a mix, add about a quarter cup of water.
  7. Let the spice mixture cook for a couple of minutes, add salt to the gravy.
  8. Continue to cook until the oil is releasing from the mixture.
  9. Add a little bit of sugar to balance the taste.
  10. Add the mince and sprinkle salt to the mince. Break the lumps with the wooden spoon.
  11. Add one cup of warm water. Switch the heat to high and let the gravy comes to a boil.
  12. Then cover with a lid, reduce the heat to medium-low. Let it simmer for 15 to 20 minutes.
  13. Add garam masala, stir through the gravy.
  14. Beat the eggs and add to the cooked keema, mix well.
  15. Add chopped green chilies, coriander leaves. Mix everything well.
  16. When the raw smell of eggs removed and the liquid evaporated, then cover with a lid and turn off the heat.

Serve hot with bread, chopped onion, and lemon juice. You can make the dish for potluck party lunch too!

Recipe by: Shyamali Sinha

Spinach Omelette Sandwich - recipe by Foodie's Hut

Spinach Omelette Sandwich

Kumrar chakka- recipe by Foodie's hut

Kumrar chakka

Vegetable daal paratha - recipe by Foodie's Hut

Vegetable daal paratha

Luchi - recipe by Foodie's Hut

Luchi

Potato curry without Onion Garlic

Potato curry without Onion Garlic

Serves:3-4

Ingredients:

  • 3-4 medium-sized boiled potatoes
  • ½ cup chopped tomato
  • ¼ chopped cilantro
  • 5-6 slit green chillies (2 for tempering)
  • ½ tsp onion seeds
  • One dry red chilli
  • 3  tbsp mustard oil
  • ½ tsp turmeric powder
  • One tsp sugar
  • Salt to taste
  • 1 cup water

Process:

  1. In a preheated skillet heat up the oil over medium heat, make sure your oil is very hot.
  2. Reduce the heat to low, add onion seeds, increase the heat to medium and give a stir for a couple of seconds, then add dry red chili, followed by two slit green chillies, stir further for a couple of seconds.
  3. Add boiled potatoes, sprinkle salt over it, then add turmeric powder, cook just for 2 minutes.
  4. Add chopped tomatoes, over high heat cook just for a minute; this will help to maintain the temperature. Then reduce the heat to medium-high, cover with a lid and cook for 2-3 minutes or till the tomatoes softened.
  5. Add chopped cilantro, remaining green chilies, sugar, check the salt if required add the salt at this point, then cook for another 2-3 minutes.
  6. Add water, increase the heat high, and let it comes to a boil.
  7. Reduce the heat to medium-low, cover with a lid and let it simmer for 3-4 minutes.
  8. Remove from heat, give 10 minutes standing time and enjoy with Luchi, Poori or Paratha.

Recipe by: Shyamali Sinha

Bhoger Khichuri - recipe by Foodie's Hut

Bhoger Khichuri

Kumrar chakka- recipe by Foodie's hut

Kumrar chakka

Vegetable daal paratha - recipe by Foodie's Hut

Vegetable daal paratha

Luchi - recipe by Foodie's Hut

Luchi

Bhoger Khichuri - recipe by Foodie's Hut

Bhoger Khichuri

Bhoger Khichuri is the synonym of Durga Pujor Asthamir Bhog. The combination of Gobindo bhog Rice, roasted Moong Dal, and spices, taste divine.

Serves: 4

Ingredients

  • ½ cup Gobindo Bhog/ Kalee Jeera  rice cleaned and washed
  • ½ cup Moong dal
  • ¼ cup Peas
  • 1 tbsp Ginger paste
  • ½ tsp Panch Phoron
  • ½ tsp Cumin seeds
  • 2-3 dry Red chillies
  • 2 small Bay leaves
  • 6 Green cardamom
  • 4 Cloves
  • ½ stick Cinnamon
  • 2 tsp Cumin powder
  • ½ tsp Turmeric powder( you can ad little extra if required)
  • 1 tsp Red chili powder( you can adjust the taste according to your choice)
  • 8 Green chillies slit
  • Salt to taste
  • 1 tsp Sugar
  • 3 tbsp Mustard oil
  • 2 tsp Ghee(optional)
  • 6-7 cups of water

Process:

  1. Toss the Moong Dal in a dry skillet, continue stirring and tossing over medium low heat until they began to smell nutty and toasty, then wash and drain the Dal or Lentils.
  2. Fill your cooking pot or stock pot with about 5 cups of water and let it come to a boil.
  3. Add the roasted Dal, give a stir and let the water comes to a boil again.
  4. As the Dal bubbling up, you will see the scums floating on the top, clean the scums with a ladle and add rice, give a stir and let the mixture comes to a boil again.
  5. Sprinkle salt, turmeric powder, half of green chilies, give a stir to mix everything well and reduce the heat to medium low.
  6. Cover with a lid and let it cook until the mixture half way cooked through.
  7. Add cumin powder and red chili powder, mix them well and continue cooking.
  8. On the other stove, in a small preheated cooking pan or Tadka pan heat up oil.
  9. Make sure the oil is nice and hot, add all Bay Leaves and dry red chilies, give a stir and add other whole spices one after another, reduce the heat and stir for a couple of seconds until the oil fragrant.
  10. Add ginger paste,  a little bit of salt, peas, sugar, cook everything for a couple of seconds, till the raw smell of the ginger paste removed.
  11. Add the Phoron/ Tadka to the Khichuri, add remaining green chilies, 2 cups of warm water and ghee.
  12. Mix everything well, switch the heat to high and let it simmer for a few minutes.
  13. Turn off the heat, cover with a lid and serve hot.

Recipe by: Shyamali Sinha

Palong Shak bhaja (Indian spiced Sauteed Spinach)

Palong Shak bhaja (Indian spiced Sauteed Spinach)

Kumrar chakka- recipe by Foodie's hut

Kumrar chakka

Tomato khejur amsatta chutnye - Recipe by Foodie's Hut

Tomato khejur amsatta chutnye

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Beguni

Aloo Phulkopi Posto

Aloo Phulkopi Posto

Aloo Phulkopi Posto is a dry vegetarian Sabzi or side dish in Bengali and Indian meal.

Ingredients:

  • 10- 12  Cauliflower florets
  • 2 medium sized potatoes cut into wedges
  • 2 Tbsp. Poppy seeds
  • 1 Tbsp. Cumin seeds
  • ¼ cup mustard oil
  • 6-7  green chilies ( make a paste with little bit of water)
  • Salt to taste
  • One tsp sugar

Process:

  1. Preheat a Kadai and add oil into it.  Heat up the oil over medium high heat.
  2. Now when oil is nice and hot, change the heat to low,  Add the potato wedges to the oil.
  3. Sprinkling salt, and let it cook over medium heat, till the vegetables softened.
  4. Remove from the oil and add-in cauliflower florets, sprinkling salt over the vegetables, continue cook till the cauliflowers are done. It will take 5-6 minutes or so.
  5. Meanwhile, transfer the poppy seeds, cumin seeds in a coffee grinder and add a little bit of salt. Grind them together.
  6. Mix them with green chili paste, add sugar and a little bit of water.
  7. When the cauliflower is almost cooked, add back the fried potatoes in the pan.
  8. Add the paste and one cup of water into it.
  9. Give a stir to mix everything well, add a tbsp of mustard oil, cover with a lid and switch the heat to high.
  10. As the liquid starts bubbling up, reduce the heat to medium, again put the cover on and cook till the gravy almost thickened.
  11. Remove from the heat and give 5 minutes resting time before serve. 

Recipe by: Shyamali Sinha

Palong Shak bhaja (Indian spiced Sauteed Spinach)

Palong Shak bhaja (Indian spiced Sauteed Spinach)

Kumrar chakka- recipe by Foodie's hut

Kumrar chakka

Rajma Paratha - recipe by Foodie's Hut

Rajma Paratha

 

Quick and Easy Mushroom Pasta Recipe by Foodie's Hut

Mushroom Pasta