Malai Tangdi Kabab

Now the best way to enjoy restaurant food is to make it at home, one of my favourite restaurant dish is Malai kabab... I had 6 pieces of chicken tangdi at home. So marinated the chicken tangdi. Since the kababs are made in tandoor and we don’t have at home, we can give a smokey flavour by burning a charcoal piece and placing it on a small plate and placing the plate on the chicken pieces and pouring little oil over the charcoal and closing the bowl with a lid, before grilling the chicken pieces. 

This dish can be had as a starter. Garnish the Kabab with onion, mint, tomato and green chutney. 

Ingredients 

6 Chicken drumsticks 

1 tsp Garlic paste

1/2 tsp Ginger paste

Juice of 1/2 Lime 

1/4 tsp Fresh Green Chilli paste 

1/4 tsp White Pepper Powder 

3 tbsp Fresh Cream 

4 tbsp Hung Curd 

1/2 tsp Shahi Garam Masala powder 

Salt to taste

1 tbsp Mustard Oil 

1 tsp Butter 

Onion rings, Mint leaves and tomato for garnishing 

Method

Take a bowl, add the curd, ginger, garlic, green chilli, lime juice, salt,  pepper and garam masala and mix well, add the chicken tangdi. Rub all the ingredients well. Marinate it for minimum 2 hours. The longer it’s kept it’s better. I had kept it for 8 hours. Now add the cream and the mustard oil and keep it for another 2 hours. 

Preheat oven at 200 degrees celsius. Place a aluminium foil on the baking tray. Place the marinated chicken drumsticks on the foil. Add some marinated juices, put the tray in the preheated oven and grill it for 15 minutes, remove the tray and turn the chicken pieces, add the remaining marination and grill for another 15 minutes. Remove the tray from the oven, apply butter on the chicken tangdi. 

Serve hot garnished with onion rings, mint, tomato and green chutney. 

Raw Mango Jam

I had got a good quantity of Raw mangoes to make various types of pickles... after cutting the mangoes into desired pieces, the seeds of the mangoes and some scraping from the mangoes remained... I was in two minds, either to make raw mango squash or Jam... finally decided on making the Jam... 

Home made Jams are best as no preservatives are used... 2 main ingredients are used Raw mango pulp and sugar... 

There are optional ingredients that can be added to enhance the taste like Cardamom pods, Red Chilli flakes, garlic, Bacon mince etc. 

If you love pork, you must add fried bacon mince or fried bacon pieces into the Raw mango jam and have it with toasted bread... it’s yum... 

Here I had used 15 mango seeds and 1 cup scraping from the raw mango, to which I had added 2 cups of water, 1 tsp of Rock salt, 1 tsp of turmeric powder for the colour and 2 crushed Cardamom, pressure cooked it and strained the pulp through a wire-mesh strainer.

Ingredients 

2 cups of Raw Mango pulp 

2 cups of Sugar or more as per the sourness 

Method 

Take the raw mango pulp and the sugar in a heavy bottom pot, on a low flame, let the pulp and sugar simmer, and occasionally keep stirring the ingredients. Occasionally keep cleaning the sides of the pot and remove the scum that forms on the top. Once the pulp reduce, thickens up and changes it’s colour, check if the jam is ready, take a small steel plate, keep it in the fridge and cool it. Take the plate and pour 1/4 tsp of the jam, if the jam starts to set then it is done. Cool it a bit. Take a clean glass bottle and pour the jam in the bottle and let it set in the bottle. Enjoy it with bread, roti or paratha.

Pangasius (Indian Basa) Maccher Aloo Pholkopir Jhol

Pangasius (Indian Basa) Maccher Aloo Pholkopir Jhol - Aaaahaaaaa ... it’s heaven having it with one plate of steamed Rice... it’s been some time that, I was craving for fish very badly ... yesterday my husband managed to order online from Fresh to Home and finally today morning it was delivered. Couldn’t wait... immediately cooked this fish the traditional Bengali way... The regional dishes are simple but always divine.
This curry can be made with any other fish like Rahu, Katla, Bhetki etc.. it can be made only with potatoes. Cauliflower can be replaced with pointed gourd...

Ingredients
500 grams Pangasius cut pieces, washed and apply turmeric and salt...
2 Medium size Potatoes peeled and cut into medium size chunks
1 Medium size Cauliflower cut into medium size florets
1 Medium size Onion cut into big pieces
1 Medium Tomato cut into big pieces
4 Garli Cloves
2 Inch Ginger cut into pieces
4 Green Chillies slit
Salt to taste
1/2 tsp Sugar
1/2 tsp Turmeric powder
1 tsp Cumin powder
1 tsp Coriander powder
1 tsp Garam Masala powder
1/2 tsp Cumin seeds
2 Bay leaves
1/2 tsp Ghee (optional)
1/2 cup Mustard Oil for frying the fish and making the curry

Method
Dip the cauliflower and potato in hot salt water for 5 minutes and drain out the water. Make a paste with the tomato, onion, garlic, ginger and 2 green chillies. Take a wok, add oil, let the oil heat up, reduce the heat to medium flame. Add the marinated fish and fry until light golden brown in colour. Remove the fish from the oil. In the same oil add the potatoes and cauliflower, add little salt and turmeric powder. Stir fry the potatoes and the cauliflower until it changes it’s colour. Add the cumin seeds, bay leaves and the 2 remaining green chillies,  stir and cook for a minute. Add the paste, sugar and little more salt to taste. Continue to cook for 2 minutes more. Add the cumin powder, coriander powder and the garam masala. Here if you want you can also add red chilli powder, but I haven’t used it. Stir and cook for 2 to 3 minutes more. Now add around 2 1/2 cups of water.. let the curry simmer until the vegetables are cooked. Add the fried fish.... let it simmer for another 5 minutes more. Switch off the flame, drizzle ghee on top and serve it hot with steamed rice.

Whole Red Lentils and Prawn kebab

This recipe is good for snacks or can be served as starter. This can be served with Onions, lime and Mint - Coriander Chutney It’s easy to make with ingredients mostly available at home. This can be a good lockdown recipe for all the fish lovers.. 

Ingredients 

1/2 cup Whole Masoor dal / Whole Red Lentils soaked for 4 to 5 hours 

18 to 20 pieces  of clean medium size Prawns 

2 small piece of Ginger

1 Whole Green Chilli

2 Garlic Cloves 

1 medium size Onion chopped 

1 Green chilli chopped 

1 tbsp chopped Coriander leaves 

1 tbsp chopped Mint leaves 

1 tsp Cumin powder 

1/2 tsp Coriander powder 

1 tsp Chilli powder

1/2 tsp Garam Masala powder 

1/2 tsp Amchur powder

Salt to taste

1 Egg

Oil to shallow fry 

Method 

Wash the masoor dal and remove all the extra water from the dal. Take a grinder jar, add the Masoor dal, prawns, ginger, garlic, whole green chilli, salt, cumin powder, coriander powder, chilli powder, Garam Masala powder, amchur powder and egg into the jar. Don’t add extra water, grind the ingredients into a fine paste. The paste should not be of the dropping consistency or very watery. Remove the paste in a bowl, now add chopped onion, chopped mint leaves and coriander leaves. Mix the ingredients. Take a pan, add oil. Let the oil heat up. Take small portions from the paste with the help of a tbsp spoon and put it into the oil. Flatten the paste with the help of the spoon, fry until golden brown. Serve it with onion, lime and mint Chutney. 

Instant Suji Jalebi

If you have a sweet tooth like me and craving for sweets in this lockdown period, then try this instant Suji /  Semolina Jalebi and enjoy this with your family. This recipe is inspired from Nisha Madhulika ji’s Suji Jalebi recipe, with changes made in the measurement of all purpose flour and sugar, I have used turmeric as a food colour and add a bit of salt for the balance. 

For the Sugar Syrup 

Ingredients 

1 cup Sugar 

Juice of 1/2 Lime 

1 cup Water 

Method 

Take a pot, add the sugar and water, let it simmer until one string sugar syrup has formed. Switch off the flame and add lime juice. Keep it aside. 

For the Jalebi

Ingredients 

1 cup Fine Semolina 

1/2 cup All Purpose flour 

1/2 cup Curd 

1/2 tsp Turmeric for the colour or use 1/4 tsp yellow food colour 

1/2 tsp Baking powder 

1/4 tsp Salt

Ghee for frying 

Method 

Take a bowl, add all purpose flour, semolina, salt, baking powder, turmeric or food colour and curd, now add little water at a time and whisk the batter, until you get a thick dropping consistency. Keep the batter aside for 30 to 40 minutes. Take a pan, add ghee, let the ghee heat up. Take a piping bag, pour the batter into the piping bag, cut a small end of the piping bag. Once the ghee is heated up, reduce the flame to medium. Hold the piping bag straight at a distance from the ghee, rotate your hand to form a 2 1/2 swirls. Fill up the pans with jalebis. Fry the jalebis until crisp, and the colour changes to golden yellow. Remove the jalebis and drain out the ghee. Place the jalebis in the sugar syrup. Keep the jalebis in the syrup until the sugar syrup is absorbed. Remove the jalebis and serve.