Friday 8 July 2016

Chicken Haleem


                                         
Chicken Haleem
 
Ingredients

Chicken mince/ keema 250-300 grm

Broken Wheat

Green cardamoms 3-4

Cloves 5-6

Cinnamon 1 inch stick

Javitri - 1/2 teaspoon

Bay leaves 2

Cumin seeds 1 teaspoon

Onions sliced 3 medium

Ginger paste 2 tablespoon

Garlic paste 2 tablespoon

Split green gram with skin (chilkewali moong dal),soaked 100 grm

Split Bengal gram (chana dal) soaked 100 grm

Broken wheat (dalia/lapsi) soaked 100 grm

Turmeric powder 1/2 teaspoon

Red chilli powder 1 teaspoon

Black peper  1/2 teaspoon

Salt to taste & Sugar 1 teaspoon

Garam masala powder 1/2 teaspoon

Fresh coriander leaves chopped 2-3 tablespoons

Fresh mint leaves hand torn 10-12

Ghee- 250 gm

 

Method

First boil all the grains together with lots of water, add salt. When the grains become tender and mushy switch off the woven and blend it with hand blender.

Now heat ghee in a deep pan. Add green cardamoms, cloves, cinnamon, bay leaves, cumin seeds Javitri and onions and sauté till light brown.

Add ginger paste, garlic paste and continue to sauté. Add chana dal, moong dal and dalia and stir.

Add turmeric powder and red chili powder and mix. Add half a cup of water and sauté for two to three minutes. Add chicken Minch/ keema and salt and stir it till oil come out. Add four cups water and let it come to a boil. Add garam masala powder, coriander leaves and mint leaves.

Stir and cover. Cook on medium heat till done. Remove the bay leaves. Blend it lightly using a hand blender and garnish with fried onion and serve hot with paratha or any flavored rice.

Wednesday 6 July 2016

Chicken Chaap

                                                   
Chicken Chaap
Ingredients:


750 gms chicken meat


½  cup oil
200 grms  Hung Curd


1 tsp Grated Ginger


3 tblsp curshed garlic  


1 ½ tsp Mace Powder


1 tsp Black pepper powder


3 tblsp green chillies paste
1 tbsp Red Chili powder


Saffron strand 8-10, rubbed and dissolve in 2-3 tbsp of warm milk


1-2 tsp Lime Juice


½ cup Poppy seeds


Salt to taste


1/3  cup Sugar


1 Tablespoon Garam Masala Powder (Cinnamon, Cardamom, Cloves)


¼ Teaspoon Nutmeg & Mess Powder (Joyetree,Jaifal)


1 Teaspoon Kewra Water


2-3 Drops Mitha Attar


 Methods:


Marination:


At first, clean the Chicken and then make some Slits (a long narrow cut) on it.


Then marinate the chicken with all the Marinated items listed above for at least 3-4 hours in refrigerator.


Cooking: Heat a cooking pan in medium flame and put Ghee, Vegetable Oil. Add fried onion Paste (see notes), Ginger & Garlic Paste, stir them well for 5 mins.


Then put some salt, sugar, red chili powder, turmeric powder and mix them well.


Now add the marinated chicken along with the extra marinated mixture into the pan and cook for 5 mins.


Reduce the flame to low-medium and let the chicken be slow cooked for another 30 minutes. Stir occasionally so that the bottom part doesn't get burned.


Once the chicken is cooked, add ¼ Teaspoon Garam Masala powder,1/4 Teaspoon Nutmeg & Mess powder,1 Teaspoon Kewra Water,1/4 Teaspoon Rose Water, and at last 2-3 drops of Mitha Attar.


Now your yummy and spicy “Chicken Chaap” is ready, serve it with Biriyani/Pulao/Naan or you can also serve it with plain white rice.


Notes
Fried Onion Paste - Cut the Onion in dice shape and fry it in oil with low-medium heat. Once they are transparent blend them in the mixture to make a paste.

This recipe would require more oil/ghee, you can drain excess oil at the end.

Use only ghee to make this more tasty.







Monday 9 May 2016

Aam Kalakand


 
Aam Kalakand
Mango is the king of fruits and it can be used to make various dishes and one of them is mango kalakand. Mango kalakand is very delicious and can be prepared and served in any festival and especially Bangalore is the best place to get various type of mango in whole South India. 

This is very well know recipe for all, but today I made it in my way with simple three main (Chenna, condensed milk, mango  pulp) ingredients – Aam Kalakand!  Let try for it.

Ingredients:
2 cup (approx 200 gms) homemade paneer/chenna (procedure included for 1 ltr full cream milk)

200 grams sweetened condensed milk

Mango pulp 1 cup (without threads)

2 cup sugar

100 grm milk powder

1 tsp cardamom powder

1/2 tbsp ghee for greasing

Silver warq 1 sheet

Procedure for homemade panner / Chenna:
Boil 1 ltr full cream milk and curdle it with 1 tbsp vinegar or 1/2 tbsp lemon . Remove from heat and keep covered for 5 minutes. Strain the liquid and hold the chenna in a muslin cloth. Lightly wash the chenna with drinking water to do away with the smell of vinegar or lemon. Now tightly tie the muslin cloth and strain the excess water for about 30 minutes to 1 hour.

Procedure:
Take the chenna or paneer and milk powder and  mix well with your hands till the mixture is well blended and the chenna is completely crumbled. Now transfer the same mixture to a nonstick pan and add the mango pulp, sugar and condensed milk on medium flame and Cook the mixture till it gets thick and looks like mawa and till the mixture reaches the consistency of making a burfee. Now add the cardamom powder and stir for 2-3 more minutes. 

Grease a serving plate with ghee and transfer the mixture onto the plate. With the help of a knife or spatula, smoothen out the mixture to form a square shape of 1/2" thickness. Cut the square into equal sized smaller squares. This is just to make the marks for easier serving later on. Garnish each small square with chopped pistachios or raisin and let it cool at least for 2 hour to set it and decorate with silver warq before serving.

Friday 8 April 2016

Dhakai Dum Polao / Bini Chaler Polao

Dhakai Dum Polao


Ingredients:
500 gm – Bini Chal (Glutinous rice)
2 -Bay Leaf
30 gm - Raisins
14 – Cashew nuts
6 - Cloves
6 - Cardamoms
2 inch piece - Cinnamon
½ tsp Black pepper seeds
1 tsp – Chopped Ginger
1/2 tsp - Sugar
Salt to taste
4 cups - hot water
Saffron - 3 strands, soaked in a tbsp of coconut milk
200 gm – Ghee
 
   Procedure:

  Clean, wash and drain rice. Heat ghee in a heavy bottomed vessel. Add bay leaves and onion slices. Fry till golden brown. 
Add cloves, cinnamon, cardamom, Black pepper seeds, cashews, fine chopped ginger and finely chopped carrot. Fry till light brown.
Add rice, salt and sugar. Stir fry for a 8-10 minutes. Add raisins and saffron-coconut milk mixture and mix. Add 4 cups or as required of hot water and mix.
 Finally cover the lid with dough and seal it and cook for a period of 10-15 minutes till rice is done. Garnish with nuts and fried onions and serve with pigeon meat curry.

Friday 11 March 2016

Tangy Kadhai Chicken



Tangy Kadhai Chicken
Ingredients:


750grms Chiken
1Tbsp black peppercorns
1 Tbsp fennel (Saunf)
1 cinnamon stick
1 cup oil
2 tsp red chilli powder
2 tsp coriander powder
1 tsp turmeric powder
2 tsp pepper-fennel powder
3 1/2 Tbsp kokam (kudampuli) / Tamarind extract. – I used kudampuli extract.
1 tsp cumin powder
2 tsp ginger-garlic paste
Juice of 1/2 lemon
1 tsp jiggery / Sugar
Salt, to taste
6 small whole onion / 1 big onion diced
1/2 red bell pepper, diced
4 green chilli

Spring onions with greens, to garnish
Ginger, julienne to garnish
Lemon juice, to top


Methods:
Clean, skin, wash and cut chicken into medium sized pieces. Now dry roast black peppercorns, fennel and cinnamon. Grind and pestle.
For the marinade:
In a pan add 2 tsp oil and 2 Tbsp spice paste. Sauté and turn off  the heat. Add red chili powder, coriander powder, salt, turmeric powder, pepper-fennel powder, kudampuli extract, Juice of 1/2 lemon and jiggery. Marinate the chicken with this marinade for
  ½  hour.
Now for the stir fry in a pan add oil and add onions, bell peppers and green chili. Sauté for 2 minutes and keep aside.
Again add oil in a pan and sear the marinated chicken from both sides. Add 1-1 1/2 cup water. Cover the pan and cook the chicken for 25-30 minutes. Add the stir fried vegetables. Stir well for 10 minutes and cook for some time and turn off  the heat. Now garnish with spring onions, julienne ginger and lemon juice. Serve with steamed rice or paranthas


Monday 29 February 2016

Nolen Gurer Kalakand


Nolen Gurer Kalakand
As I said in my earlier post (Jhola gurer (Liquid Dates Jaggery) Pudding) Nolen Gur or date palm jaggery is a delicacy of any Bengali household food in winter. You will get lots of verities of Gur’s sweet any sweet shop in Bengal and as always I am very much passionate to make experiments about food spl in Bengali cuisines.
Today I made one of the easiest recipes and most loved Indian sweet with simple three ingredients – the KALAKAND. This is made from dates palm jaggery instead of sugar which makes it really different. Let try for Nolen Gurer Kalakand!

Ingredients:
2 cup (approx 200 gms) homemade paneer/chenna (procedure included for 1 ltr full cream milk)

200 grams sweetened condensed milk

5 tbsp Jhola gur() / grated Nolen Gur

100 grm milk powder

1 tsp cardamom powder

1/2 tbsp ghee for greasing

Procedure for homemade panner / Chenna:
Boil 1 ltr full cream milk and curdle it with 1 tbsp vinegar or 1/2 tbsp lemon . Remove from heat and keep covered for 5 minutes. Strain the liquid and hold the chenna in a muslin cloth. Lightly wash the chenna with drinking water to do away with the smell of vinegar or lemon. Now tightly tie the muslin cloth and strain the excess water for about 30 minutes to 1 hour.


Procedure:
Take the chenna or paneer and jaggery or jhola gur and milk powder and  mix well with your hands till the mixture is well blended and the chenna is completely crumbled. Now transfer the same mixture to a nonstick pan and add the condensed milk on medium flame and Cook the mixture till it gets thick and looks like mawa and till the mixture reaches the consistency of making a burfee. Now add the cardamom powder and stir for 2-3 more minutes. 



Grease a serving plate with ghee and transfer the mixture onto the plate. With the help of a knife or spatula, smoothen out the mixture to form a square shape of 1/2" thickness. Cut the square into equal sized smaller squares. This is just to make the marks for easier serving later on. Garnish each small square with chopped pistachios or raisin and let it cool at least for 2 hour to set it completely before serving.


Recipe By : Manna Majumder
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Friday 26 February 2016

Chakhwi - Bamboo Shoot Curry


Chakhwi - Bamboo Shoot Curry
Chakhwi is one of the very traditional and very delicious and healthy preparations of the Tripuri cuisines. The people whoever had tasted once to some of the preparation they could not but tested it for life. Some of the Tripuri dishes have become a regular feature in non-Tripuri family also. One of the most important ingredient of Tripuri cuisine is Berma and Pork , Berma is basically fermented dried puthi fish. The flavor of the Berma is not very pleasant, but when cooked its flavor is mouthwatering and appetizer for Tripuri people. But this recipe is purely VEG. Main ingredients of the veg chakhwi is Bamboo Shoot, Green Papaya and verities of lentil.

Large number of Tripuri cuisine is prepared without oil. In that health point of view it is very good even for those who are restricted to take fatty and oily food. Some of the Tripuri cuisine are listed below: Awandru, Bwtwi, Chakhwi, Chakhwtwi, Chakhwtwi Kwthwng, Thokni Chakhwi, Berma bwtwi, Chatang, Mosodeng, Deng, Gudok,  Bhangui, Muitru, Hontali, Muhr, Mwkhwi, Napek, Peng, Rabra, Ruk, Ser, Sok, Yohk, Yaksapik . But most of the Tripuri household serves genuine Bengali Food too.

Ingredients:
Bamboo shoots: 500 gm.
Jack fruit seed :100 gm.
Green papaya:100 gm.

Drumstick Leaf 1 bunch

12 types of lentil – total 200 grm
Backing soda:2 tea spoon full.
Green chili:10 no.
Ginger:50gm.

Turmeric powder: 1 tsp.
Fresh Lemon leaves:12 no.
Rice flour: 2 tsp (30-40 gm.)

Ghee – 4 tbsp

Red chili- 1 or two pieces

Black pepper powder as per test

Salt as per test


Preparation:
Peel off the bamboo shoots, cut the tender part of shoots into small piece of 1-2 cm. each. Take the skin of he green papaya, cut into small piece of 3-4 cm. Peel of the skin of the jack fruit seeds, soak it in water for 15 minutes, remove the red covering of the seeds, cut it longitudinally into two half. Soak all the lentil in water for 3-4 hours, Make the ginger to finely chopped, tear of the lemon leaves into two parts. Prepare liquid paste of the rice flour in a small bowl and keep it aside. split the chili remove the seeds.
Procedure:
1. Take 2Ltr of water in a big pan/karaih. Add two spoon of baking soda, bring it to boil for 5 minutes. Remove the foam slowly by serving spoon that is formed.
2. Add salt to taste, one spoon of turmeric continue to boil, add splitted green chili and chopped ginger, allow it to boil for 3 minutes.
3. Add the bamboo shoot , all lentil, jackfruit seeds and salt. Keep the burner medium to high flame. Boil it for another 15 minutes.
4. Pour papaya and fresh drumstick leaf in the pan continue to cook for 20 minutes, cover with lid.
5. Bring down the flame to simmer, add the rice flour paste in the pan, slowly stir the curry simultaneously. Cover with lid, keep it for 5 minutes.
6. Add the torn fresh lemon leaves and black pepper powder. Mix it properly in the curry, cover with lid, keep for 2-3 minutes.
7. Remove from the fire, transfer to a serving bowl and 4 tbsp Ghee, serve warm with rice.

 
Note: If you want to make Non-veg CHAKHWI than add pork medium pieces instead of papaya.


Recipe By : Manna Majumder
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Friday 19 February 2016

Jhola gurer (Liquid Dates Jaggery) Pudding



Jhola gurer (Liquid Dates Jaggery) Pudding


Nolen Gur or date palm jaggery (slightly smoky in colour) is a delicacy of any Bengali household food in winter.  Visit any sweet shop in Bengal in the winter season and you will get variety of lip-smacking delicacies made with this jaggery, like - Moyas, Rasogollas, Sandesh, Jalbhora, Kanchagolla and many. But today I made egg pudding with liquid dates palm jaggery.


We all know caramel egg or creamy pudding is a classic French dessert made of simple ingredients like milk, egg and sugar and it’s very common recipe for all. Today I prepared egg pudding with Liquid Dates Jaggery(Nolen gur / Jhola gur) which is something different form the regular pudding recipe or any nolen gur recipes. I hope your kids are going to fall in love with this proteins and calcium rich dessert.


Ingredients

1 ltr mik

4 eggs

100 ml Jhola / nolen gur (Liquid Dates Jaggery)

Minced dates

1 tsp Melted Butter.
Nolen / Jhola Gur
Method

 Boil 1 ltr of milk in a heavy bottomed vessel on medium flame and reduce it to around ½ ltr.  Then cool it down to room temperature.

Now add eggs, nolen gur and milk in your blender and blend it to make a smooth mixture (you can also use a hand mixture to make the mixture). Now grease the baking pan with butter. Then pour the egg mixture in the baking pan

You can make your pudding in two ways, on your burner or in your oven. I made it in the oven. Making on the burner: Take a saucepan large enough to fit your pudding pan. Take some boiling water in the saucepan (take such an amount of water so that  when you will place your pudding pan in the saucepan, half of the pan will be under the water and the pan will not float in the water. You can use a stand to keep the pan steady). Now place the pudding pan in the saucepan and cover with foil both the pan and then keep it in medium heat for around 40-45 minutes (occasionally check the water of saucepan; add more water if needed).

Making on the oven: If you want to make the pudding in your oven, preheat your oven to 350  F, then in a large baking dish, pour 1-2 inches of water and place the  pudding pan in it. Cover with foil your pudding pan and then place the pan in the preheated oven. Bake it for around 45- 60 minutes.

Check your pudding with a knife or toothpick. Insert it into the pudding; if it comes out clean then your pudding is done. If it seems still liquid or sticky, keep it on burner or in oven for another 5-10 minutes and check again.

When pudding is done keep it to cool down. Then carefully run a knife along the edges of the pan, place a plate on the top of the pan and flip the pan to take out the pudding on the plate.
Your pudding is ready.
Recipe By : Manna Majumder
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Saturday 23 January 2016

Niramish Pathar Jhol ( Veg Mutton Curry)

                      
Niramish Mutton Kasha ( Veg Mutton Curry)
The story of mutton that was cooked without onion and garlic and that is call NIRAMISH MANGSHO (Veg Mutton Curry) in Bengal. The name of the dish is bit funny. Is it not?


Basically the concept of the dish came when an animal is sacrificed in front of Goddess Kali or Durga, or in the name of any deity, it becomes Prasad and therefore any non-veg items like onion and garlic can't be used (Don’t be surprised. Bengalis do consider onion and garlic as non-veg items, not  goat / lamb or any animal after sacrificed) J


 Ingredients:


750 gms Mutton -Patha (small male goat) / Khashir mangsho:
7-8 tblsp oil (mustard oil)
2 & ½  tblsp turmeric powder

1 & ½ tsp red chili powder
1  tblsp Cumin Powder
2  tblsp Coriander Powder
1 cup hung curd

½ cup raw papaya paste
2 &  ½  tblsp ginger paste
Black pepper 8 ( optional) 
Cardamom-3-4 whole pieces
Cinnamon-2-3 small pieces

Bay leaf – 3 pic
Salt to taste
Methods:
Clean  and  wash the mutton pieces. Marinade the mutton with hung curd, ginger and papaya  paste, turmeric, coriander and Cumin powder with the 1 tblsp raw mustard oil and salt for 2 hour.
Peel the skin of the potato and cut the potato in two pieces. Rub the potato with turmeric and salt. Now fry the potato and keep it aside.
Heat up oil in a pan and add bay leaf and dry chili and stir it for some time than add  ginger paste, coriander powder, chili powder, green chili and black pepper and stir it for 3-4 munites. Now add the  marinated mutton pieces and stir fry on a high flame heat up for 8-10 minutes or stir well till mutton becomes absolutely dry and the oil separates (kashano in Bengali), it will also change color to a darker shade of brown. Add the dried up mutton in a pressure cooker and pour in 3cups of water, close the lid and wait for 2 whistle  open the lid and put in the potatoes and again allow 2 more whistles. Add the cardamom / cinnamon powder 10 minutes before the mutton is served.

The dish should have fairly thick gravy when done.  Serve with hot chapatti (Indian flatbread), Naans (tandoor-baked Indian flatbread), sweet polao or plain boiled  rice.
Recipe By : Manna Majumder
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Wednesday 13 January 2016

Mishti / Ranga Alur Pithe


Mishti / Ranga Alur Pithe
শুভ পৌষ সংক্রান্তি উপল্খে সবাইকে আন্তরীক শুভেচ্ছা....
Sankranti is a harvest festival celebrated all over in India on the 14th or 15th of January and since this is a harvest festival, different parts of India make various delicacies with seasonal produce.

Bengalis celebrate the winter harvest of rice with a festival called Nabanna (new rice) or Poush Parban where special pithe(sweets) made with the rice, jiggery, milk, cream, sweet potatoes and coconut in different combination. Traditionally pithe is eaten on Posh or Makar Sankranti, the last day of the Poush month. The variety, art and creativity in pithey making is truly incredible and has a rich heritage in both Bengals (East & West).

This is Ranga aloor pithe (sweet potato balls / dumpling) one of my favorite pithe made with sweet potato, coconut, flour, sugar and  fried and then dunked into a sugar syrup which has been flavored with cardamoms powder.

Ingredients:

2 - 3 medium sized Sweet Potatoes (1 cup when boiled and mashed)

2 - 3 tbsp All Purpose Flour / Maida

1 tbsp Rice Flour

1 cup Grated Fresh Coconut

1/3 cup Powdered sugar

 For the Syrup:

6 tbsp Sugar / 6 tbsp Jaggery, powdered

1 1/2 cups Water

1/8 tsp Cardamom Powder

Method:

Boil the sweet potatoes until soft. Peel and mash them until smooth.

Add the rice flour and maida to the mashed sweet potatoes and knead it well to form a smooth dough. The dough should be soft and non sticky.

Divide the dough into equal small balls (Gulab jamun shape) and set aside. Repeat with remaining dough. Until you deep fry the stuffed dough, keep them covered to avoid drying.

To make the syrup, combine the sugar / jaggery and water in a vessel and stir until sugar / jaggery dissolves completely.

Add the cardamom powder and let it boil on a low-medium flame for 10 minutes. Turn off the flame and keep the syrup warm.

The syrup should not be too hot or cold when you add the fried sweet potatoes to it.

Heat oil in a pan for deep frying. Deep fry the stuffed pulis over a medium flame until golden brown color.
Remove from the oil and immediately drop them into the warm syrup. Let them soak in the warm syrup for 20 minutes or sometime. Serve warm or cold.
Author : Manna Majumder
Recipe By : Tapasi Dhar
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Monday 11 January 2016

Mushroom Butter Mashala

                                            

Mushroom Butter Mashala
Ingredients:
250grms Mushroom (boild & golden Fry)
medium Onions, finely chopped
(optional)
1½ teaspoons chopped Ginger
3-4 Garlic Cloves (optional)
 3 medium Tomatoes
 6-8 Cashew Nuts, soaked in water for 15 minutes
 1 small piece of Bay Leaf
 2 Green Chillies, slit lengthwise
 1/2 cup Full Fat Milk
 2 teaspoons Kasuri Methi (dry fenugreek leaves)
 1/2 teaspoon Garam Masala Powder
 1 tablespoon Coriander Powder
 1 teaspoon or to taste Red Chili Powder
 2 tablespoons Fresh Cream (or homemade malai)
 2 tablespoons Butter
 2 tablespoons Oil
Salt to taste.
Method3-4 Garlic Cloves
3 medium Tomatoes
6-8 Cashew Nuts, soaked in water for 15 minutes
1 small piece of Bay Leaf
2 Green Chillies, slit lengthwise
1/2 cup Full Fat Milk
2 teaspoons Kasuri Methi (dry fenugreek leaves)
1/2 teaspoon Garam Masala Powder
1 tablespoon Coriander Powder
1 teaspoon or to taste Red Chili Powder
2 tablespoons Fresh Cream (or homemade malai)
2 tablespoons Butter
2 tablespoons Oil
Salt to taste.

3-4 Garlic Cloves
3 medium Tomatoes
6-8 Cashew Nuts, soaked in water for 15 minutes
1 small piece of Bay Leaf
2 Green Chillies, slit lengthwise
1/2 cup Full Fat Milk
2 teaspoons Kasuri Methi (dry fenugreek leaves)
1/2 teaspoon Garam Masala Powder
1 tablespoon Coriander Powder
1 teaspoon or to taste Red Chili Powder
2 tablespoons Fresh Cream (or homemade malai)
2 tablespoons Butter
2 tablespoons Oil
Salt to taste.
Grind onion, ginger and garlic in a grinder and make onion paste. Grind soaked cashew nuts with 2 tablespoons water to make cashew nut paste. Blanch the tomatoes and blend them to prepare tomato puree.
Heat cooking oil and butter in a non-stick frying pan over medium flame. Add onion paste and bay leaf and sauté until onion paste turns light brown for approx. 4-5 minutes.
Add green chilli and red chili powder and sauté for 30-40 seconds. Add cashew nut paste.Stir and cook for 2-minutes.
Add tomato puree and cook until oil starts to separate from the puree, it will take around 3-4 minutes.
Add coriander powder and garam masala powder and mix well.
Add 1/2 cup milk, 1/2 cup water and salt; mix and cook until oil comes on the surface or for approx. 4-5 minutes.Add fried mushrooms, kasuri methi and cook for approx 2-minutes or until you get the desired consistency of gravy.
Add fresh cream.Mix properly and turn off the flame.
Grind onion, ginger and garlic in a grinder and make onion paste. Grind soaked cashew nuts with 2 tablespoons water to make cashew nut paste. Blanch the tomatoes and blend them to prepare tomato puree.
 Heat cooking oil and butter in a non-stick frying pan over medium flame. Add onion paste and bay leaf and sauté until onion paste turns light brown for approx. 4-5 minutes.
 Add green chilli and red chili powder and sauté for 30-40 seconds. Add cashew nut paste.Stir and cook for 2-minutes.
 Add tomato puree and cook until oil starts to separate from the puree, it will take around 3-4 minutes.
 Add coriander powder and garam masala powder and mix well.
 Add 1/2 cup milk, 1/2 cup water and salt; mix and cook until oil comes on the surface or for approx. 4-5 minutes. Add fried mushrooms, kasuri methi and cook for approx 2-minutes or until you get the desired consistency of gravy.
 Add fresh cream and mix properly and turn off the flame. Serve with Polao, plain rice or paratha.
Recipe By : Manna Majumder
You can vist FB page - https://www.facebook.com/bengalikadai
Grind onion, ginger and garlic in a grinder and make onion paste. Grind soaked cashew nuts with 2 tablespoons water to make cashew nut paste. Blanch the tomatoes and blend them to prepare tomato puree.
Heat cooking oil and butter in a non-stick frying pan over medium flame. Add onion paste and bay leaf and sauté until onion paste turns light brown for approx. 4-5 minutes.
Add green chilli and red chili powder and sauté for 30-40 seconds. Add cashew nut paste.Stir and cook for 2-minutes.
Add tomato puree and cook until oil starts to separate from the puree, it will take around 3-4 minutes.
Add coriander powder and garam masala powder and mix well.
Add 1/2 cup milk, 1/2 cup water and salt; mix and cook until oil comes on the surface or for approx. 4-5 minutes.Add fried mushrooms, kasuri methi and cook for approx 2-minutes or until you get the desired consistency of gravy.
Add fresh cream.Mix properly and turn off the flame