Tandoori Chicken ( তন্দুরী চিকেন ) Recipe

Tandoori Chicken:

Tandoor is a cylindrical clay oven.Earlier it was used to make rotis only.

The dish is believed to be invented by Kundan Lal Gujral who actually experimented and created a master piece, a man who ran a restaurant called Moti Mahal in Peshawar. We are grateful to you Sirji .You saved our life and gave a reason to attended weddings of unknown people, dating someone we hate (so that we can grab tandoori over there.

Hum apke  abhari  hair Gujral ji….

Ingredients For Tandoori Chicken:

1 (3-pound) chicken, cut into serving pieces, skinned and trimmed of all visible fat

1 tablespoon minced garlic

1/4 teaspoon ground cardamom

1/4 teaspoon ground cloves

1/4 teaspoon fresh-ground black pepper

1 tablespoon peeled and grated or crushed ginger root

1 tablespoon ground cumin

1 teaspoon ground coriander

1/2 teaspoon cayenne pepper

1/2 cup plain yogurt

2 tablespoons fresh lemon juice or malt vinegar

2 teaspoons salt, or to taste

Vegetable oil, for brushing

Fresh cilantro sprigs for garnish

Slices of cucumber, red (Spanish) onion, tomato and lemon, for garnish

Recipe:

Prick the flesh of the chicken all over with a fork.Use  a sharp knife, cut slashes in the flesh to allow the marinate to penetrate.Place the chicken in a nonreactive large, shallow dish.(I really don’t know whether my chicken is going to burn like hell if I places in a reactive bowl) .

The raw chicken is marinated in a mixture of yogurt, lemon juice or vinegar, garlic, ginger, cumin, ground coriander, cayenne pepper, cardamom, cloves, black pepper and salt.Stir until well-mixed, Coat the chicken in the marinade, cover and chill for 8 hours or overnight.(Do not marinate for longer than 2 days.) Remove the chicken from the refrigerator at least 30 minutes before cooking.

The chicken may be grilled or roasted.If a charcoal grill is used, then prepare a fire for direct-heat cooking.Position the grill rack 5 inches from the fire. Allow the coals to burn until white ash covers them and the heat is moderate. 

Take the chicken out of the marinade and shake off the excess. You want the chicken coated,isn’t ? Brush with oil.Put the chicken pieces on a hot well-oiled grill rack. Cover with the vents open,turn the chicken so it is brown (even a little bit charred) on all sides. If roasting, preheat the oven to 450 degrees.Place the chicken on a rack in a roasting pan, brush with oil, and cook, turning once, 25 to 30 minutes until the juices run clear.

Serve with sprigs of cilantro and slices of cucumber, red onion, tomato,lemon or Sprinkle chaat masala powder.

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Ghugni ( ঘুঘনি ) Recipe

Ghugni:

For those who dont know about Ghugni here comes the history, Its an evening snack in Eastern India (Assam, Bengal, Bihar, Odisha). Black gram (Kala Chana) or dried yellow peas or dried white peas is cooked with gravy, then served with puffed rice,(kurmura) and at times with hot onion pakoda/bhajiya or with Poori. Some versions include meat, such as lamb. It is the one of the  most  and affordable food in Kolkata. Mangsher ghugni has been described as a "Kolkata trademark".

Ki bondura ek cup cha r  muri die cholbe to? 

Ingredients for Ghugni:

Dry white peas – 1cup
bay leaf – 1
cumin seeds – 1tsp
tamarind paste – 1tsp
chili powder-1tsp
garlic pods(crushed)- 4
onions – 2
tomatoes- 2
cardamom – 2 pods
oil – 2 tbsp
green chillies – 4
garam masala powder -2 tsp
coriander leaves – a few to sprinkle on top
coconut scrapings – 2 tbsp
Ginger paste – 11/2 tbsp
cinnamon – 1 small stick
salt to taste

Recipe:

Now mission one - find out some dry peas and soak it overnight. Next day Drain the water and keep aside. Pressure cook it on sim for half an hour. Take a heavy bottomed vessel, which is perfect for all your tadka and Ghugni needs. Now add oil, splutter cumin seeds, then add cinnamon, cardamom, bay leaf fry for a few seconds. First fry for a minute some  garlic, ginger, green chillies, then add onions. When the onions turn pink add the tomatoes and tamarind paste and saute for a minute. When the tomatoes turn soft and pulpy add chilli powder,garam masala powder and salt. Say NO to Sugar ..As Chinni Kam hair Chini Kam hain …Ghugni me thori kam kam o humdum o humdum. Actually koi chinni nai hain!  Finally add the cooked dry peas and coconut shreds and simmer for five minutes.

Garnish with coriander leaves. Serve hot with rice, chappatis puffed rice,(kurmura), hot onion pakoda/bhajiya or with Poori. 

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Panipuri (ফুচকা) Recipe

Panipuri Fuchka:

Just a small Gyan to my BHaiyo ,Bahano and Mitro. Do you know beside calling Jaanu  these are the nick names of Fuchka: PaniPuri,GolGappe,Pakodi,Paani ke Patashe,Pani ke Bataashe/Patashi,Gup Chup,Phulki,Tikki,Padaka and in English Watery Bread…

There is hardly anyone who doesn’t  loves fuchka.

Lets get started to make masala pani:

Ingredients for Panipuri:

1 cup Semolina (Rava / Suji)
3 tblsp Fine Wheat Flour (Maida)
3 Green Chilly (Hari Mirch)
2 tblsp Mint Leaves (Pudina Leaves) Chutney
1 tblsp Black Salt (kala namak )
To make pani:
1/2 cup Tamarind (Imli) Pulp
2 cups Water
2 tblsp roasted Cumin Seed (Jeera) Powder
2 tblsp un-roasted Cumin Seed (Jeera)
Coriander Leaves
1/4 tsp Baking Soda
Oil to deep fry
2 tblsp Jaggary (Gur)

Recipe:

To make pani:

Its completely depends on your taste how you like your pani….masala pani of course. Adjust spices and tanginess to taste. Strain through a wire strainer to remove any rough bits. (though its helps to clear your stomach.

Now  next mission is to make puri:

Cover  the dough with wet cloth for 15-20 minutes, Now you must be  thinking how to make that dough. so here is  the list guys :

Mix sooji, maida, baking soda, salt and enough water to knead a soft dough. It's totally depend on your mouth size ,how you are going to make your Fuchka balls, (Whether you are considering yourself as Mr. Khali Or as Miss. Shraddha Kapoor). Its preferred to make small sized balls.

Sprinkle  some dry maida or sooji and roll into thin rounds. Heat oil in a pan and deep fry puris till very light brown and crisp. Use a paper towel to get acne  free skin...guys just joking ...its not a beauty blog. Use paper towel to soak up excess oil from Fuchka. Once its cooled store it in an airtight container.

Please note: Being an Indian when you get something extra and even that for free, you feel happy So for your as well as for panipuri waala's mental satisfaction Never forget to ask for 'sukhi puri' after eating 'chat or pani puri' at 'pani puri wala'.

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Bhapa Illish Elish Ilish ( ভাপে ইলিশ ) Recipe

Bhapa Illish/Elish/Ilish

Ingredients for Bhapa Illish/Elish/Ilish (Hilsa Fish)

Hilsa Fish - 800 grams
White mustard paste - 2 spoon
Black mustard paste - 1 spoon
Poppy seeds - 1 tsp
Mustard Oil - As required
Green chili - 2
Salt as per taste
Turmeric paste - 1 tsp
Lemon Juice - 1 tsp

Recipe:

Using mixer grinder make a paste of mustard seeds (black and white) along with poppy seeds ,two green chillies and add salt as per your taste.

Marinate your fish - 8 pieces (800grms apprx) with this fine paste for 15 minutes don’t forget to close the box tightly.

Now take a container  in which you are going to cook your lovely fishes and fill it up with water such that you are able to submerge half of the tiffin box  and close the lid of the container.If needed add water.

Please be patient enough because it's not Maggi ….so just wait for 20 minutes.

So what are you waiting for ...grab your Bhapa Ilish with plain rice.

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