Mutton Nalli Nihari

Mutton Nalli Nihari

Nalli Nihari  is a National Dish of our neighbor Pakistan. Do you why the recipe calls Nalli Nihari? The word Nihari is derived from the term 'Nihar' which means 'morning after sunrise'. The term ‘Nihari’ is used as a prefix to denote that the curry is usually served as a meal after the Muslim sunrise (Fajr) prayers which is followed by a long rest before going off to the afternoon (Zhuhr) prayers. Traditionally Nihari was cooked overnight and then served to the Kings of Delhi in breakfast after the morning prayers during the Mughal times. Nihari was prepared with either beef or mutton although the leg of lamb is more popularly served today.
Ingredients

Lamb Leg Pieces 750 grams
Nihari Masala 2 tablespoons
Onions sliced 2 medium
Fried onions 2 tablespoons
Salt to taste
Lamb stock 2 cup
Whole wheat flour (atta) 1 tablespoons
Lemon juice 1 teaspoon
Ginger cut into thin strips 1/2 inch piece
Fresh coriander leaves chopped 2 tablespoons for garnishing (optional)

Nihari masala

Nihari masala is nothing but roasted spices(In Bengali it’s call Bhaja Masal- is a unique Bengali spice blend).  To make the nihari masala, dry roast cumin seeds, green and black cardamom, cloves, mace, fennel seeds, black peppercorns, red chillies, cinnamon, poppy seeds, nutmeg, ginger powder and bay leaf in a non-stick pan and Grind the roasted spices along with roasted chana dal powder.

Method

Step 1

Heat the ghee in a deep non-stick pan. Add the onions and sauté till well browned. Add the lamb and two tablespoons nihari masala and sauté for minimum 10 minutes. Add water 8 cups or as required, fried onions and salt. Cook for minimum forty five minutes or till the lamb is soft. Add the mutton stock and the remaining nihari masala and mix well.

Step 2

Mix whole wheat flour with water in a small bowl, ensuring that there are no lumps. Add this to the lamb and continue to simmer till the gravy thickens. Sprinkle the lemon juice, garnish with the ginger strips and coriander leaves and serve hot.

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.

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

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
You can vist our FB page - https://www.facebook.com/bengalikadai

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
You can vist FB page - https://www.facebook.com/bengalikadai

Crab Curry-bengali-style (Kakra Jhal /কাঁকড়া ঝাল)

Kakra Jhal /কাঁকড়া ঝাল

Ingredients:

Fresh, big-sized blue crabs: 2

Onion paste: ½ cup
Ginger paste:2 tbsp

Chopped onions: ½ cup

Crushed garlic: 4 tbsp

Turmeric powder: ½ tsp

Tomato puree: ½ cup

Mint paste: 1 tbsp

Whole one-inch cinnamon sticks: 2

Green cardamoms: 2

Black peppercorns: 4

Cloves: 4

Bay leaf: 1

Cumin seeds: ¼ tsp

Coriander powder: 1 tsp

Cumin powder: ¾ tsp

Red or green chillies (optional): 4

Vegetable oil: 2.5 tbsp

Salt: 1.5 tsp

Water: 4 cups

Method:

Clean the crabs (broken into medium-sized pieces) and plunge the pieces into four cups of boiling water with 1 tsp salt. Boil for 20 min. Strain the water (crab stock) and keep the boiled crabs aside. Cover both to prevent the escaping of the delectable “crab” aroma.
Heat oil in a pan and fry the boiled crabs for few minutes and keep aside. Now again heat oil in a pan and add the bay leaf, cumin seeds, whole cinnamon, cloves, peppercorns and cardamoms. When the cumin seeds turn brown, add the onion and ginger paste and sauté for 7 min on medium flame. Add the garlic and the chopped onion now and sauté for five more minutes. Sprinkle turmeric powder and ½ tsp salt and mix well. Cover over a slow flame for about 3 min. Open and check if the chopped onions can be broken easily with the ladle. If not, continue to cook by sprinkling a little crab stock and covering for three more min, till the desired softness is reached.

Add coriander and cumin powders dissolved in 4 tbsp crab stock. Mix well. Continue to fry this mixture till oil separates from this and the mixture turns almost dry. This should take around 15 min on a low flame (preferred). Add the mint paste, chillies and tomato puree now. Cover and cook further for five more minutes.

Add the boiled crabs to this and mix everything well. Cook on a medium flame till the crabs get coated with the curry evenly and the whole thing becomes a little dry. Now add the whole crab stock and cook on a medium flame, covering the pan. The contents should boil for 15 min. Before serving, add the chopped coriander leaves.

Serve this with rice, roti, paratha or naan.
Recipe By : Manna Majumder
You can vist FB page - https://www.facebook.com/bengalikadai

Chal Kumro pata -r Shidol Bora (fermented fish wrap)

           


Shidol  Bora (fermented fish wrap)

                           

Ingredients:

White Pumpkin leaves: 6-8 medium pieces (should be soft ones)

10 small Shidol shutki (fermented fish)

3 big onions chopped

15 garlic cloves

Salt as needed

1 teaspoon turmeric powder

1 teaspoon red chilli powder

7-8 green chillies, chopped

Method:

Wash the leaves and soak into salt water for couple of minutes to become soft. Remove and keep aside. Take care not to tear them.

Now wash and clean the fermented fish (Shidol) properly. Cut the big onion into thin slices or chopped. Set a small pan on high heat and add the mustard oil. When the oil begins to sizzle, add the sliced onions and crushed garlic cloves and fry until turn slightly brown. Add the shutki and fry on high heat.

As the shutki gets fried, crush the garlic cloves in a mortar using a pestle. When the shutki turns soft, add salt, turmeric and red chilli powder. Stir well and little water. Finally add the chopped green chili and stir for a few minutes. Cover the pan with its lid on low heat for 10-15 minutes.

Now spread pumpkin leaves on a tray and place little amount of shidol cutney in it. Fold from all sides and cover. 

Now if you want can be dip into the thin batter to bind the pokora / bora (optional)  and make shallow fry  the pokora in hot oil until golden brown.

Serving suggestion

It is usually eaten with plain white rice.
Author : Manna Majumder
Recipe By : Tapasi Dhar
You can vist FB page - https://www.facebook.com/bengalikadai

Mutton Rezala

Mutton Rezala

Rezala has very popular and authentic dish originated in Bengal and highly influenced by Mughlai cuisine but it little bit different from other typical Mughlai dishes. Generally made with mutton- ribs or chops  pieces with bones (often seena pieces used) cooked in a very fragrant mild white sauce of medium thin consistency. The secret behind a successful Rezala is the use of cardamom, cinnamon and cloves, the dish is spiced with rose petal powder, jayphal – javitri (nutmeg – mace) powder, shahi mirch powder (white pepper powder) and got contrasted by whole dry red chili. The fat used in the dish is ghee/ clarified butter. Also use Varity of attr (essence) such as kewra water or rose water.
That’s why the dish “Mutton Rrezala” is very royal.
You can also prepare it with chicken, paneer, egg or prawns.

Ingredients:

Mutton 1kg , preferably ribs (I used goat meat, lamb can also be used)

Onion - 1 medium ground into a fine paste

Garlic paste - 1tbsp

Ginger paste - 2tbsp

Plain yogurt - Half cup

Cashew paste - 2tbsp

Ghee / Clarified butter - half cup

Dry whole red chili - 8, 10

Peppercorn - 1tsp

Bay leaf

Saffron - 1/4th tsp.

Milk - 2,3 tbsp

Kewra essence few drops

Salt &  Sugar

Grind the following dry spices into a powder

Black cardamom - 2

Green cardamom - 2,3

Cloves - 5,6

Mace (Javitri) - 1, 2 leaves

Method:

Soak the saffron strands in warm milk and keep aside.

Take a bowl and blend onion paste, ginger garlic paste, cashew paste with yogurt. In a mixing bowl marinate the mutton pieces with yogurt mixture along with salt, sugar and two tsp. of dry spice powder. Let it rest overnight.

In a heavy bottom  pan or pressure cooker heat ghee on a low heat. Temper it with bay leaf. Take out the mutton pieces from the marinade and after shaking off all the excess liquids add the meat pieces to the pan.

Sauté it for about 4-5 mins on medium heat. Now add the marinade slowly and mix well.

Add whole red chilies and peppercorn. Cook it covered on low heat for about 30-40 mins till the meat is tender. During cooking add water if required and stir in between to prevent the meat sticking at the bottom or if you want can cook in pressure cooker for about 2-3 whistles on medium high heat and once the pressure releases and cook it covered till the rest is done.  It Once the mutton is just done add the saffron infused milk along with a few drops of kewra water. Cook for another two mins to mix the flavor of saffron and kewra into the meat. Let it stand for an hour. Serve with naan or paratha.

Bhetki Malabar

Bhetki Malabar

Ingredients:1/2 kg Bhetki Fish (skin out) or any kind of fleshy fish
3 tbsp Kashmiri chili powder
1/2 tbsp coriander powder
1/4th tsp turmeric powder
3 small onion crushed or paste
2 garlic crushed or paste
1 inch ginger paste
4-5 pieces of medium kokum (kudampuli) or dried Garcinia
10-12 Curry leaves
3 tbsp of coconut oil or any vegetable oil
1/2 tsp mustard seeds
1/2 tsp fenugreek seeds
1/2 tsp powder fenugreek powder
salt to taste
handful of curry leaves
1 cup Coconut Milk
2 cups of water
Coconut oil -1 tsp

Method:

Soak the kokum pieces in 1/2 cup of warm water.

Take Bhetki Fish (skin out) and diced into medium cubes.

Now heat 3 tbsp refined oil in a wok. Add mustard seeds. Once it crackles, add the fenugreek seeds and curry leaves (5-6 pieces) and fry for few seconds.

 Add the crushed onions, ginger and garlic and fry for 4-5 minutes.

Add kashmiri chili powder, coriander, fenugreek powder and turmeric powder. Mix well and fry for 2 minutes. Don’t let it burn.

Now add in the fish pieces and sauté it very carefully on a low flame

Now add the kokum pieces and water. Add the remaining water also.

Mix well and cook till it starts boiling. Add salt to taste.

Once the fish gets cooked and the gravy gets a thick consistency, add the coconut milk and more curry leaves. Mix gently and cook for a minute and sprinkle 1-2 tsp coconut oil(optional).

Serve with the boiled kerala rice or white plain rice. Enjoy!!

Author : Manna Majumder
Recipe By : Manna Mjumder
You can vist FB page - https://www.facebook.com/bengalikadai

khatta Meetha iLLish / Hilsha

                                      
                                                             

khatta Meetha iLLish / Hilsha

khatta Meetha iLLish / Hilsha - Yesterday night we celebrated Onam Festival at one of my Malayali friend’s house at Bangalore. They requested me to cook Bengal famous Hilsha in a kerala style for Onam.  

Originally Onam is veggie fest, but when one Bengali will celebrate any fest fish or non-veg should be there. Is it not?  So we both me & my Mallu friend gone out to buy Hilsha fish and bought  it from the nearest super market, but till that time I did not know what I will cook and what ingredients is required, but I have little bit idea about Kerala fish recipe.

Bengali can’t think hilsha recipe without mustard sauce / paste.  I asked my friend’s wife to give 5 tsp mustard seeds and the below mentioned ingredients.  After finish our dinner believe me my friend said only word ‘Awesome’ even I too felt it was really awesome.

Thanks to my mallu friend for given that opportunity and I am dedicated this recipe to all Keralite.  Happy Onam!

Ingredients:

1 kg Hilsha fish
3 tbsp Kashmiri chili powder
1/2 tbsp coriander powder
1/4th tsp turmeric powder
1 small onion chopped or sliced
3-4 pieces of medium kokum or dried Garcinia / Kadampuli
3 tbsp of mustard oil or any vegetable oil
1/2 tsp mustard seeds
1/2 tsp fenugreek seeds
1/2 tsp mustard powder
salt to taste
2 tsp sugar
Handful of curry leaves
2 cups of water

Method:

Soak the kokum / Kadampuli pieces in 1/2 cup of warm water. You can use Tamarind paste as a substitute.

Add mustard seeds. Once it crackles, add the fenugreek seeds and fry for few seconds.

Add kashmiri chili powder, coriander and turmeric powder. Mix well and fry for 2 minutes. Don’t let it burn.

Now add the kokum pieces and water. Add the remaining water also. Mix well and cook till it starts boiling. Add salt to taste.

Now add in the Hilsha / illish fish pieces. Cover and cook on a slow flame.

Once the fish gets cooked and the gravy gets a thick consistency, sprinkle the mustard powder and two spoon sugar. Mix gently and cook for a minute. It will be semi thick gravy and it is ready to serve with Kerala or plain white hot rice.

Author : Manna Majumder

You can vist FB page - https://www.facebook.com/bengalikadai

Boal Macher Jhaal

Boal Macher Jhaal

Boal Maach (wallago attu) is widely available in the fish markets in India. This is a meaty fish with little bones and no scales.  Boal Macher Jhaal normally I  cooked with minimum spices but as a taste enhancer and to give this age old traditional dish . This famous dish in Bangladesh North Sylet dist.

Ingredients

Bual / Boal Fish pieces – 400 grm / 4 pieces

Turmeric powder— 1tsp.

Red chili powder- ½ t

slit green chillies— six .

Onion paste-  1 Big

Mustard oil— 4tblsp.

Salt to test.

coriander leaf for garnish.

 METHOD

Marinade the bual fish pieces with turmeric powder, chili powder, onion paste, salt and one spoon mustard oil and keep it for 15 mint.

Now heat mustard oil in a deep bottomed pan. Now fry the fish pieces with medium flame t and after flip the fish to fry other side.  Fry it till oil come out. Then add slit green chilies. Now add 2cup water and Cover and let it boil in low flame for 5 minutes till the fish is properly cooked.

Bual Macher Jhaal is ready to be served. Now garnish with coriander leaf and serve it with hot rice.

You can vist FB page - https://www.facebook.com/bengalikadai