Bengali Chicken Curry

Marinate chicken using the ingredients mentioned in the video and keep it in the fridge for 4 hrs. After 4 hrs heat sunflower oil on a medium heat and add the spices mentioned in the video...

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Sautéed mushrooms and boiled green peas simmered in creamy, spicy onion-tomato gravy. Mushroom mutter gravy is typical a North Indian gravy. It is made from onion and tomato. it is spiced up with regular spices. Just like other vegetables, these mushrooms are also healthy and nutritious, good for our body.

Roasted Masala Baingan [Eggplant]

Rosted Stuffed Masala Bengan.... If you love eggplant, then this is something for you..

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How to Make Paneer at Home (Cottage Cheese) [In Bengali]

Why spend $16 for 500g of paneer when we can make it @ home for just $2-3...

Monday, December 14, 2015

Bengali Chicken Curry



Bengali Chicken Curry


Ingredients

1 KG of skinless chicken
2 large onions, chopped
2 large tomatoes, diced
2 large red-skinned potatoes, chopped Coriander Leaves
2 red chillies
2 tablespoons sunflower oil
2 to 3 tablespoon ginger-garlic paste
1 teaspoon black pepper to taste
2 teaspoons curry powder
1 teaspoon garam masala
1 teaspoon ground turmeric
1 teaspoon ground cumin
2 to 3 teaspoons of salt
1/2 teaspoon of red chili
Cooking Time

Cooking Level : Medium
Preperation Time : 25 Minute(s)
Cooking Time : 45 Minute(s)
Total Time : 1 Hour(s) 10 Minute(s)
Recipe

Marinate chicken using the ingredients mentioned in the video and keep it in the fridge for 4 hrs. After 4 hrs heat sunflower oil on a medium heat and add the spices mentioned in the video. Then add the chopped onion and stir it until it is golden brown. Then add the potatoes and fry it until a brown coating covers it up. Then take the potatoes out and cook the chicken occasionally string it. Add water to add a bit of gravy to it. After about 40 minutes of cooking add the potatoes/tomato/red chilli. After around 45 minutes check if your chicken and if it is soft and tender server it hot by garnishing it with coriander leaves.

Total Preparation Cost

$18 - serves 8
Full procedure is in the video. Please leave me a comment/suggestion.

Video URL: https://www.youtube.com/watch?v=Z1i0RLjPkmQ

Monday, October 19, 2015

How to Make Paneer at Home (Cottage Cheese) [In Bengali]

How to Make Paneer at Home (Cottage Cheese) [In Bengali]

Why spend $16 for 500g of paneer when we can make it @ home for just $2-3...

How To Make Paneer At Home

1: Heat milk and bring to a boil. Stir occasionally so that the skin does not form on the surface.
2: When the milk becomes to rise, add the lemon juice or vinegar.
3: The milk should begin to curdle. if the milk has not yet begun to curdle than add one more teaspoon. the milk should completely curdle. Stir the milk when its curdling so that the curdled milk does not stick to the base of the pan.
4: Immediately in a muslin, cheesecloth or cotton kitchen napkin drain the curdled milk.
5: Bring the muslin or napkin together. whilst doing so you will also squeeze the curdled milk. take a plate and keep the muslin with the curdled milk on it. Place a heavy weight on top of it. I have used my stone mortar.
6: After 30-40 minutes the paneer will be ready. Open the cheesecloth or muslin. you will see a beautiful block of cottage cheese all set.
7: Chop paneer into any shapes or sizes you want.