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Showing posts with label NON-VEG. Show all posts
Showing posts with label NON-VEG. Show all posts

Tuesday, September 15, 2020

SPICY MASALA CRAB

SPICY MASALA CRAB



SPICY MASALA CRAB


RECIPE


INGREDIENTS

Mud crab- 4 pieces

Ginger paste- 0ne tablespoon

Garlic paste - 10- 12 cloves

Green chilli paste- one tsp or more

Onion paste- 2 tablesp

Onion ( finely chopped)- one large

Yoghurt- one teaspoon

Tomatoes (finely chopped)-4to 5 tbsp

Whole cumin - ¼ th tsp

Coriander seeds- ¼ th tsp

Fennel seeds- ¼ th tsp

Black peppercorns- as per taste

Cardamom- 4

Cloves- 2

Cinnamon- one inch 

Garam masala powder

Salt- as per taste

Turmeric powder- as required

Sugar- as required

Kashmiri mirch Powder- little bit (optional)

Mustard oil- 2 or 3  tablesp

Ghee- as required. 


METHOD

Wash and clean the crabs. Soak them in hot salted water for 30 seconds and drain the water immediately. Pour chilled water over the crabs and pat dry them on a kitchen towel. 

Now marinate the crabs with salt, haldi, Kashmiri mirch, onion paste, ginger paste,  garlic paste and green chilly paste. Add yoghurt, half teaspoon raw mustard oil and half of the chopped onions. Cover the bowl with a cling film and set aside. Marinated crabs can be cooked after an hour .

In a wok/pan heat sufficient mustard oil (that's my preferred cooking medium , you can add any oil ). 

Add in the whole garam masala, chopped onions and stir. Add a little sugar to caramelize the onions and balance the taste. Once the onions are done, add the marinated crabs and stir over a high flame . After a minute or two, add the finely chopped tomatoes . Cover and cook on a low flame. Keep checking and stirring intermittently.

The claws will start changing into deep orange to reddish orange. Which indicates the doneness. 

When the crabs look almost done and you see the oil on the sides, cover the kadhai. In a separate pan dry roast the cumin, coriander , black pepper, fennel seeds  . Grind them into a fine powder and add into the simmering crabs.


To finish the dish add a generous amount of ghee and a generous pinch of garam masala powder , give a nice mix on a high flame. Check the seasoning. Switch off the flame and give it a standing time of 5min minimum before serving.

Sunday, November 12, 2017

MIRCHI MURGI KA SALAN



MURGI MIRCHI KA SALAN (my way)

Mirchi ka salan (curry) is a traditional dish from the "City of Pearls" and divine Nizami cuisine. This peanuts and sesame based salan or curry is considered to be the most authentic accompaniment with biryani in Andhra cuisine and comes with many variations. Yes, you can make bhindi ka salan as well.
I wanted to make a salan that could be served with phulkas or paranthas or as a side with plain steamed rice and that's how the germ developed to cook chicken and chilli curry , the Hyderabadi way.
I had to tweak this traditional preparation a little bit so as to suit the typical Bengali taste buds, like the addition of jaggery, which you can omit. Secondly, I have added fresh coconut, as I personally feel it enhances the taste , but traditionally the recipe requires dry coconut.
Also , since it is not possible to get the Bhavnagri chillies here , I had to make do with the longish organic chillies which I ordered online.
Once in a while when you are in good cheer to make something exotic for the family , this dish could be given a thought.

And yes, nuts, sesame seeds, jaggery and lots of chillies make this recipe  iron and vitamin C, 

INGREDIENTS

Chicken- 500gms
Green chillies- 10 atleast
Peanuts - 1 cup
Coconut (sliced)- 5/6 pieces
Sesame seeds- 1/2 cup
Khuskhus/posto- 1 tbspn
Fenugreek seeds- a few
Ginger- 1inch
Garlic cloves- 8
Onion - 1 or 2
Cumin- 1/2 tspn
dried red chillies- two (optional)
Curry leaves- handful
Mustard seeds for tempering
Tamarind pulp- 2 tbsp
Salt - as required
Haldi- 1tspn
Black pepper powder- 1/2tsp
Garam masala powder- 1tspn or less
Coriander leaves - chopped (optional)
Jaggery- 1tbsp (optional)
Lemon juice to marinate

METHOD

Step 1

Marinate the chicken pieces ( boneless or with bone) with lemon juice, salt , haldi, black pepper powder and refrigerate for 2hrs. Take them out and shallow fry them , keeping the pan covered so that they are cooked properly . Almost done that is. Strain the oil and heat it again.

Step 2

Wash and de- seed the green chillies, fry them (lightly) and put them aside.

Step 3

Dry roast - peanuts+ posto +sesame+ methi+ coconut+ cumin+  dried chillies
Cool and blend with the garlic cloves and ginger.

Step 4

Add more oil if required and heat. Temper with mustard seeds and curry leaves. Brown the finely chopped onion and add the blended paste, alongwith haldi . Furthermore, add the tamarind pulp and jaggery. Let it simmer for a few minutes.

Step 5

Finally, add the chicken pieces and a cup of water. Let it soak in the flavour, and check the gravy to balance the seasoning. Once the chicken pieces are done, throw in the fried chillies, garam masala powder and increase the flame. Cook till the oil starts oozing.
The gravy should be thick and not runny or watery.
Before turning off the flame sprinkle the coriander leaves and keep covered till served.








Sunday, March 26, 2017

KANCHALONKA MURGEE/ CHICKEN WITH GREEN CHILLIES

KANCHALONKA MURGEE/
CHICKEN WITH GREEN CHILLIES



INGREDIENTS

Chicken- 500 gms
Green chilli paste- as per preference
Ginger paste- one and half tableVspoon
Salt- as required
Oil and ghee- as required
Celery/randhuni powder- half teaspoon
Few green chillies (slit)- to garnish

METHOD


STEP 1

Heat oil and fry the sliced onions , add some green chilli paste, grated or minced ginger followed by the chicken pieces. Give it a good mix. Cook on a high flame for a few minutes. Season with salt. Cover and cook on a low flame .

STEP 2

Once the chicken is cooked, add a tablespoon of ghee/ clarified butter, sprinkle celery powder/ randhuni powder, few green chillies and cover the pan . Keep it covered till served.

Recipe Credit- Rukma Banerjee

Monday, February 20, 2017

NIGELLA (SEEDS) CHICKEN/ KALOJEERE MURGI..

KALOJEERE MURGI





INGREDIENTS

Boneless chicken- 250gms
Butter- 4tsp
nigella/ kalojeere/kalounji paste- 1/2 tsp
gg paste/aada-roshun bata-1 tspn
green chillies/knachalanka-2-3pc
criander paste/dhonepatabata-1tspn
curds/tokdoi- 4/5 tsp
APF/maida/moida- a pinch
red chilli powder/lanka gnuro-1 tspn
salt and sugar/ labon-chini- as per taste
lemon juice/lebur rosh-1/2 tspn

Beat the curds with a pinch of maida nice and smooth. In a bowl smear the chicken properly with all the masalas, curds , lemon juice and refrigerate for 1-2 hours. In a deep bottomed pan/wok, heat the butter and add the chicken with all the marinade. Keep stirring and cooking on low to medium flame till done. For increasing the gravy you may add a little milk. Best had with rumali rotis or paranthas. A must try dish.


 Doi ta maida diye bhalo kore phentiye nitey hobe. Tarpor Chicken e bhalo kore shob moshla makhiye,1 theke du ghonta fridge e rekhe ditey hobey. Akta kodai ba pan e makhon ta gawrom kore mangsho ta koshiye nitey hobey..proyojon e ektu dudh ditey hobe..gravyr jonno. Gas off kore kichhukkhon rekhe diye,gorom gorom rumaali ruti ba pawrotar sathe poribeshon...

RECIPE COURTESY- Nilanjana Das (TPA/FB)
PICTURE- MINE



GHEE ROAST CHICKEN

GHEE ROAST CHICKEN









Chicken - 500gms
Ghee-  100 -150 ml.
Onions- 2 (medium)
Ginger- 1 inch
Garlic- 50gms
Green chillies- acc to taste
Yogurt- 2tbspn
Salt- acc to taste
Sugar - 1/4 tspn
Turmeric- 1/2 tspn
Cumin powder- 1tspn
Coriander powder- 1/2 tspn
Black pepper powder- 1/2 tspn
Red chilli powder- acc to taste

Asfoetida, dried chillies, bay leaf and fennel seeds for tempering.

Marinate the chicken pieces with ogg paste, green chilli paste, salt, sugar, haldi ,cumin and coriander powder and yogurt.
Refrigerate for 6 to 8 hours.

IN a wok or pan add ghee and let it heat properly. Now temper it with dried red chillies, bay leaves, asfoetida and fennel seeds.
Add the marinated chicken and cook it covered on a low flame .
You have to be vigilant . Please
keep turning the chicken pieces every 3-4 minutes till cooked.
Check the dish and adjust the seasoning before turning off the flame.

Serve with your choice of breads or just as a starter.

- MY RECIPE, MY STYLE






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