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...

Mushroom Matar in Cashewnut Paste

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..

This is default featured slide 4 title

Go to Blogger edit html and find these sentences.Now replace these sentences with your own descriptions.This theme is Bloggerized by Lasantha Bandara - Premiumbloggertemplates.com.

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, June 27, 2016

Roasted Masala Baingan [Eggplant]



Ingredients
-----------
3 to 4 Large Onions
3 Medium Sized Tomatoes
4 to 5 Eggplants
A Bunch of Corender Leaves
1 Red Chili
1 Red Onion
2 Tablespoon of Ginger Paste

Spices
-------
Salt to taste
2 Teaspoons of Turmeric Powder
2 Teaspoons of Cumin Powder
2 Teaspoons of Cumin Seeds
1/2 Teaspoons of Paprika
2 Teaspoon of Garam Masala

2 to 3 tablespoons of sunflower oil

Cooking Time
------------
Cooking Level : Medium
Preperation Time : 10 Minute(s)
Cooking Time : 25 Minute(s)
Total Time : 35 Minute(s)

Recipe
------
Heat 2 to 3 teaspoon of sunflower oil on medium heat
Add the cumin seed and wait till it starts crackling, then add the chopped onion and mix it well
Add a bit of salt to fasten the cooking process
Mix the onion well untill the it turns golden brown
Then add the crushed ginger and fry it separately on medium heat until it gets a nice brown coating on it
Then add Turmeric Powder, Cumin Powder, Paprika and mix it well with the onion base
Now add the tomatoes and mix it well with the base
Give it a good stir fry untill oil speparated from the masala
Lay the eggplants on top of the base
Cover and let the eggplant cook with the masala for 5 to 10 minutes
Aftet 10 minutes holding the eggpant with a fork add the onion base to the slits in the eggplant
Cover and let it cook for another 5 to 10 minutes
Once the eggplant is almost cooked add the red chilies and the red onions. Mix it well.

Serving
-------
Garnish it with coriender leaves
Enjoy them with roti, paratha, luchi, naan bread or rice.

Total Preparation Cost
----------------------
$12 - serves 4
Full procedure is in the video. Please leave me a comment/suggestion.
Video : https://www.youtube.com/watch?v=_kD2JrJFNHc


Monday, April 11, 2016

Mushroom Matar in Cashewnut Paste



Mushroom Matar in Cashewnut Paste


Introduction

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.

Ingredients

700 g of Button Mushrooms, 200 g of Peas, 3 Large Onions, 2 Medium Sized Tomatoes, 1 Red Chilli, Coriander Leaves

Spices

Salt to taste, 2 Teaspoons of Turmeric Powder, 2 Teaspoons of Cumin Powder, 2 Teaspoons of Cumin Seeds, 1/2 Teaspoons of Paprika, 1 to 2 Cinnamon Sticks (Optional), 2 to 3 Cardamom Pods (Optional)
Tomato Puree As Per Taste, 2 Teaspoons of Garlic Paste, 2 Teaspoons of Ginger Paste
Blended Cashew Nut Paste (2 to 3 Tablespoons of Cashew Nuts), 2 to 3 Tablespoons of Sunflower Oil

Serves

4 to 5 based on the consumption level Preparation time: 15 minutes Cooking time: 30 to 35 minutes Level Of Cooking : Medium Cuisine: Punjabi, North Indian

Method

  1. Heat 2 - 3 teaspoon of sunflower oil in a kadai. Add cumin seeds, green cardamom, cinnamon stick and onions and sauté until light golden brown. Add ginger paste and garlic paste.
  2. Add diced tomato, tomato puree, red chilli powder, coriander powder, turmeric powder, garam masala powder and salt and sauté till oil leaves the masala.
  3. Add green peas and mushrooms to the base and cook it until mushrooms loose their water.
  4. Then add the cashewnut paste, stir well.
  5. Cook on high heat for seven to eight minutes or till the green peas are fully cooked. Cook on low heat for five minutes. Serve hot.