Wednesday, February 26, 2014

Chapli Kabab


½ Kg. mince mutton
2 tomatoes chopped very fine
2 onions – finely chopped
4-5 green chilies chopped
1 tsp. freshly crushed black pepper
1½tsp. coriander powder
1 tsp crushed  red chilly flakes
2 tsp ginger paste
4-5 garlic –crushed and chopped fine
Small bunch of coriander
few mint leaves
1 tsp. dried pomegranate seeds 
Salt to taste
1 tsp corn flour
1 egg


Mix all together with a fork. Form balls and press to form a flat . Keep in a refrigerator for 1 hour. After one hour – shallow fry on both sides. Serve hot.
This is a very soft and succulent kebab. Best when served hot.

Friday, February 21, 2014

Boal Maach er Paturi


Boal fish-500 gm
Onion-2 (Thinly sliced)
Garlic-6 cloves (grated)
Whole green chili- 3
Red chili powder- 1 tsp
turmeric powder-1 tsp
Salt to taste
Mustard oil-2 tbsp
Banana leaf-1 full


1.Make a marination by mixing all ingredients mix  together and mix well.
2. Now put fish in the marination and add another tsp mustard oil and also throw in the green chili and cover for refrigerate 1 hour.
3.Wash banana leaves and roast them lightly and heat to soften them.
4.Now place the fish along with all the marination in banana leaf.
5.Wrap, fold and tie the leaves to ensure that there are no leaks or gaps for the marination to escape.
6.Put the bundle in a skillet on low heat and cook for 1 hour 15 minutes and turn the bundle every 15 min.
7.After 1 hour 15 min, unwrap the banana leaf to revel the smoky and musky fish.
8.Now served with steam rice.

Tuesday, February 18, 2014

Chickpea Salad



  • 1 1/2 cups (227 grams) diced cucumber 
  • 2 cups (170 grams) chopped small tomatoes
  • Two 15-ounce (425 grams) cans chickpeas, drained and rinsed
  • 1/4 cup (59 ml) lemon juice
  • 1/4 cup (59 ml) olive oil
  • 1/2 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 3 tablespoons chopped fresh dill
  • 1/3 cup (28 grams) crumbled feta cheese
  • Salt and freshly ground black pepper
  • Method:
  • Combine cucumber, tomatoes and the rinsed chickpeas in a large bowl 
  • In a small bowl, whisk together the lemon juice, olive oil, honey and the mustard. Season with salt and pepper then stir in the chopped dill.
  • Add dressing and feta cheese to salad and toss until well mixed. Cover then refrigerate at least 15 minutes before serving giving time for all the flavors to come together.

    Saturday, February 15, 2014

    Fish Fry

    Traditional fish fry


    800 gms any big fish fillets
    1/2 tsp Ground Turmeric
    1/2 tsp Salt
    2/3 Mustard Oil
    1 tbsp Grounded Coriander Seeds
    1 tsp Grounded Cumin Seeds
    1 1/2 tsp Ginger (finely grated)
    1/2 tsp Red Chili Powder
    1/2 tsp Salt
    1/4 tsp Kalonji
    4 Dried Whole Red Chillies
    2 Bay Leaves
    1 large Onion (peeled and chopped)
    3 Whole Green Chillies


    1. Cut the fillets in about 4cm size.
    2. Rub the fish with turmeric and salt and set aside for 10-15 minutes.
    3. Heat the oil in a non-stick frying pan over a medium flame.
    4. Put in the fish pieces and brown lightly on all sides.
    5. Gently lift the fish out of the oil and put it on a plate. Turn off the heat.
    6. Combine the ground coriander seeds, the cumin, ginger, 1 tsp turmeric,chilli powder and 1/2 tsp of salt in a small bowl.
    7. Add 3 tbsp of water and mix.
    8. Left only 5/6 tbsp of oil in the frying pan and heat it over a medium flame.
    9. Now add kalonji and after a few seconds later, put in the red chillies.
    10. As soon as they darken a bit, put in the bay leaves.
    11. When the bay leaves start to darken, put in the onion, stir and fry the onion at low heat.
    12. Add the spice paste. Stir and fry it for about 1 minute.
    13. Now put in the fish in a single layer in a pan with 1 cup of water.
    14. Lay the green chillies over the fish.
    15. Simmer over a medium heat for 2 minutes.
    16. Spoon the sauce over the fish pieces, cover it and cook the fish for 10-15 minutes.
    17. Serve it now with hot rice.

    Wednesday, February 12, 2014

    Simple Beef Stew


    2 tbsp olive oil
    1 kg beef short rib
    1 head garlic, head crushed
    1 large onion, sliced
    2 tbsp ginger root,julienned
    1/2 cup soy sauce
    1 tbsp sugar
    1 tsp sesame oil
    1 tbsp chili-garlic sauce
    3 1/2 cups hot water
    2 tbsp sesame seeds, toasted
    1 bunch leek.chopped to 2 inches


    Heat large pan and saute ginger in oil. Add onions till soft then the garlic. Stir well till fargrant.
    Dump in the beef spareribs and stir fry till beef changes color. In a large bowl, mix soy,sugar,sesame oil,chili garlic sauce and hot water. Mix till well blended. pour to beef. Lets simmer on low heat 1 hour till 1 1/2 hours. Add in toasted sesame seeds and chopped leeks last 10 mins of cooking.And now serve it hot rice or palaw o rotti.

    Saturday, February 8, 2014

    Green Banana Kofta


    • 4 unripe Banana
    • 2 medium sized Potato
    • 2 Onion (one onion finely chopped another grated to paste)
    • 2 tbs of  Gram flour 
    • 2 cloves of Garlic
    • 1 teaspoon of chopped Ginger
    • 1 Tomato
    • 2  tbs Cumin powder
    • 1 tbs Coriander powder
    • 2 teaspoon Turmeric powder
    • 1 cup of Refined oil for deep frying
    • salt to taste


    1.Boil the Potatoes and the Bananas together till they are soft.
    2. Mash them into a smooth paste. Add the chopped Onion, chopped Ginger, salt to taste and 1tbs Cumin powder. Mix them well. Add 2 tbs of gram flour to it. Mix it and make small disc/patty out of the Banana mixture.
    3. Heat oil in a frying pan. When the oil is hot add the small Banana discs/patty. Deep fry them till they turn brown. Remove it from pan. Koftas are ready.
    4. Now lets prepare the gravy. In another pan heat about 2 tbs of oil (oil left out after frying the koftas can also be used). When the oil is heated add the Onion paste, Garlic paste, turmeric powder, Cumin powder, Coriander powder, chopped tomato and salt to taste. Cook it on medium flame for 10- 12 minutes.
    5. Add about 1 cups of water. Wait till the water starts boiling. Add the koftas to the gravy gently. Cook it on low flame for 4-5 minutes. Ready to be served with steamed rice 

    Thursday, February 6, 2014

    Begun Diye Ilish Machher Jhol (Hilsha Cooked with Egg Plant)

    Hilsha curry


    • 6 pieces of Hilsha (Illish) cut in ring shape
    • 1 medium size Egg Plant/Brinjal (cut into 7-8 pieces)
    • 4- 5 Green Chilli (cut length wise)
    • 2 tea spoon (Kalonji/Kalo-jeera)
    • 2 tea spoon Cumin powder (jeera powder)
    • 4 tea spoon Turmeric powder
    • 1 tea spoon Red Chilli powder
    • 4 tbs Mustard Oil (Refined oil can also be used)
    • Salt to taste


    1.Marinate the fish pieces with salt and  2 tea spoon Turmeric powder.
    2. Heat oil in a pan. When the oil is smoky hot add the fish pieces. 
    3. Fry till they are golden in color. Remove them from pan. Use the same oil for further cooking. 
    4.Add  kalo-jeera, Turmeric powder, red Chilli powder, Cumin powder, Green Chilli and salt to taste. Saute it for 2 minutes, add the Egg Plant pieces.
    5. Mix them well with the spices. Cook it on low flame till the Egg Plant pieces are about 3/4 cooked. 
    6. Add 1 1/2 cups of water. Increase the flame. When the gravy reaches boiling point add the fried fish pieces. Cook it on low flame for 4-5 minutes.
    7. Illish Machher  jhol is ready to be served with steamed, white rice.

    Tuesday, February 4, 2014

    Tomato With Green Mango Chutney

    Tomato chaatney


    1.Tomato, chopped-1/2 kg
    2.Green mango-2 small cube
    3.Onions-2 sliced
    5.Muster paste- 1 tbsp
    6.Sugar-1/4 cup
    7.Vinegar-2 tbs
    8.Chili powder -2 tsp
    9.raisins-2 tsp
    10.Mastered  Oil-2 tbs
    11.Dry red chili- 3
    12. Panch Phoran
    13.Salt to taste


    1.Put pan in stove now put oil if oil hot then put panch phoron,dry chili.
    2.Now put all ingredients and mix well.
    3.Put the pan on medium heat.
    4.Let simmer for sometime.
    5.When thick, remove from heat.
    6.Now cool and serve.