Achari Veggi Garlicky Mayonnaise Dip

 

                   Achari Veggi Garlicky Mayonnaise Dip 

This dip can be enjoyed with any chips / Nachos or fries... served as starters. This is a tangy and a creamy dip, it’s very delicious. This dip can be kept in the fridge for 2 to 3 days. 

Ingredients 

2 tbsp Carrot grated

2 tbsp Beetroot grated

Few Coriander leaves chopped

1/2 cup Garlicky Mayonnaise or Plain Mayonnaise with crushed Garlic added

1/4 cup Hung Curd 

1 tbsp Any spicy Pickle Oil along with the masala

Rock Salt to taste 

Packet of Cheese Nachos / Nachos / Fries / Chips 

Method 

Take a mixing bowl, take garlicky mayonnaise, add the carrot, beetroot, spicy Pickle Oil, curd and Salt. Mix all the ingredients together well. Transfer the dip into a serving bowl and sprinkle little chopped Coriander leaves on the dip. Serve the dip with Nachos, Chips, Fries etc . 

Pomfret Macher Tel Jhal

This is a quick and easy Bengali recipe to go with steamed rice. This dish is one of our family’s favourite dish, my mother use to make it. It’s supposed to be bit spicy and tangy.

Ingredients 

1 big size Pomfret cut, sliced and cleaned 

1 medium size Tomato chopped 

2 to 3 Green Chillies slit

Few Coriander leaves chopped 

1/2 tsp Nigella seeds 

Salt to taste 

3/4 tsp Turmeric powder 

1/2 cup Mustard Oil to fry the fish

Few drops of Mustard Oil to drizzle  

Method 

Take the sliced pomfret pieces, apply 1/2 tsp turmeric and salt, heat the oil and fry the fish slices until brown in colour. Remove the fried fish pieces, keep it aside. Remove the excess oil and keep around 2 tbsp oil in the wok. Add the nigella seeds and green chillies. Sauté the nigella seeds for few seconds. Add the chopped tomato, salt and remaining turmeric powder. Stir and cook until the chopped tomato is mushy. Add a cup of water and let the gravy simmer. Add the fish pieces and continue to cook for 2 to 3 minutes more. Switch off the flame, sprinkle the chopped coriander leaves and drizzle little mustard oil over the gravy. Serve this dish with steamed rice. 

 

Ilish Macher Bhappa

After a long time we managed to get Ilish from an online cold storage. We were very thrilled, after all it’s called the Macher Raja... King of Fish in Bengal, as it’s the tastiest fish. The fish was delivered whole, we had to clean and cut the fish... and I love cutting the fish. So quickly got into action, geared up with the cutting tools, cut the fish and made Bhappa Ilish - one of the classic traditional dish made with Ilish. 

 

Ingredients 

6 pieces of Ilisha Fish

1 Garlic Cloves

4 to 6 Green Chillies as per the spiciness you require 

Salt to taste

1 tsp Turmeric powder 

1/2 tsp Chilli Powder - Optional 

1 tbsp Fresh or Desiccated Coconut  -  optional 

2 - 3 tbsp Mustard seeds 

1 tsp Poppy seeds - optional

2 tbsp Curd 

1 1/2 tbsp + 1//2 tsp Mustard Oil 

Method 

To make a paste, add mustard seeds, poppy seeds, coconut, 2 green chillies, garlic, salt and curd in a grinder and grind all the ingredients with little water into a paste. Strain the paste. Take fish pieces and apply salt chilli powder and turmeric powder on the fish, pour the paste and mustard oil on over the fish and coat the fish well with the paste. Add slit green chillies. Close the container and steam the fish for 10 - 15 minutes or add water in the pressure cooker, place the cooker stand and place the closed container inside the cooker and pressure cook with 2 whistles. Once done, drizzle the remaining mustard oil and serve it with hot steamed rice. 

Chicken Tikka

Chicken tikka is a popular dish found in India.

The word tikka means small bits or

pieces.

 Small pieces of boneless chicken are marinated with spices, curd, lemon and salt. The marinated chicken pieces are then skewered. It’s then grilled over hot charcoals. It’s served with green chutney, onion and lime. 

For Marinating the Chicken pieces- 

500 grams medium size Boneless Chicken pieces 

Juice of 1 medium size Lemon 

1 tsp Garlic paste

1/2 tsp Ginger paste 

1/2 tsp Chilli paste

1 medium size Green Capsicum cut into cubes

1 medium size Onion cut into cubes 

1 medium size Tomato deseeded cut into cubes 

1/2 cup Hung Curd

Salt to taste

2 tbsp Tikka Masala 

1 tsp Kasuri Methi - optional 

1 tbsp Mustard Oil 

Method 

Marinate all the above ingredients together and keep it for 5 to 6 hours 

To Grill the Chicken Tikka

Ingredients 

Marinated Chicken 

Little Chaat Masala to sprinkle 

Onion and lemon cut into pieces for garnishing 

Method 

 Skewered in the vegetables and chicken pieces one after the other into the wooden skewer. Place it on a tray and grill it in a preheated oven for 15 minutes at 240 celsius, remove and turn the skewer, grill for another 15 minutes. Remove, sprinkle with Chaat masala and serve it hot with green chutney, onion and lemon. 

Tikka Masala Powder 

Ingredients 

1 Black Cardamom 

4 Green Cardamom 

3 to 4 Cloves

1 small piece Cinnamon 

1 tsp Pepper Corn

2 tbsp Coriander Seeds

2 tbsp Cumin seeds

10 Red Spicy Whole Dry Red Chillies 

10 Kashmiri Dry Red Chillies 

1/2 tsp Turmeric Powder 

1 tbsp Dry Mango Powder 

Method 

Roast the whole spices 2 minutes on a low medium flame. Cool the spices and add the turmeric and dry mango powder. Grind all the ingredients into into a powder. 

Murgir Kofta Curry / Chicken Kofta Curry

 Murgir kofta Curry 

This is a simple Chicken Kofta Curry to be enjoyed with steamed rice or paratha. Here I have taken boneless chicken pieces and ground the chicken pieces into a paste to make the kofta. I have added the Chicken Koftas into the curry without frying. 

For the Kofta 

Ingredients 

350 grams Boneless Chicken pieces 

1 small size Onion sliced 

1 Green Chilli 

1 Garlic 

1 small piece of Ginger 

Few Mint Leaves 

Few Coriander Leaves 

1/2  tsp Cumin seed powder 

1/2 tsp Garam Masala powder 

Salt to taste 

Method 

Take a food chopper or a grinder jar, add all the ingredients and use the pulse button on the mixer few times. Take a lime size portion of the Keema and make a ball. Repeat the process with the remaining keema. Keep the keema balls in the fridge. 

For the Wet Paste 

Ingredients 

2 small Onions sliced 

2 small Tomatoes chopped 

5 Garlic Cloves 

1 small size Ginger piece

1 Green Chilli 

Method 

Take a grinder jar, add all the above ingredients and grind all the ingredients into a paste 

For the Murgir Kofta Curry 

Ingredients 

Keema Balls

1 small Onion sliced 

3 Medium size Potatoes cut into medium size chunks 

1 Green Chilli 

Few Coriander leaves for garnish 

1 tsp Turmeric powder 

1 tsp Coriander powder 

1 tsp Cumin powder 

1 tsp Kashmiri Chilli powder 

1 tsp Garam Masala powder 

1 tsp Sugar 

Salt to taste 

2 Bay leaves 

1/2 tsp Cumin seeds

Wet paste

2 tbsp of Curd 

1 tsp Ghee

3 tbsp Mustard Oil 

Method 

Take a wok or a pot, add oil, let the oil heat up, reduce the flame, add the cumin seeds, green chilli and bay leaves. Sauté for some few minutes, until the cumin seeds crack. Add the onion and fry until light brown in colour. Add the potatoes, stir and cook for 2 minutes. Add the wet paste, stir and cook the masala until the oil realises from the masala. Add the curd and all the dry powder masala, salt and sugar. Stir and cook for another 2 minutes. Add 2 cups of water, stir and cover the pot. Let the curry simmer until the potatoes are half cooked. Now add the keema balls. Let it cook until the potatoes and keema balls are cooked. Drizzle ghee and garnish with coriander leaves. Serve it hot with hot steamed rice.