KOZHI THENGAI KOZHAMBU RECIPE

credits: indianfoodforever
img credits: samay2impress.blogspot

Ingredients:

1/2 tsp turmeric powder
1 chicken
8 tblsp groundnut oil
salt to taste
2 star anise 
10 -12 curry leaves
2 bay leaf
Masala Paste
1 cup Coconut grated
25 Sambar Onions
1" Ginger
12 cloves Garlic
10 Green Chillies
2 Red Chillies Whole
2 tblsp Coriander Seeds

Method:

·    Clean and cut the chicken with the bones into medium size pieces (approximately 20-24 pieces).

·    Rub in the turmeric powder and little salt.

·    Take off sambar onion, wash and cut the green chillies.

·    Heat up 2 tblsp of oil and fry the masala ingredients till light brown.

·    Cool and grind to a smooth paste with little water.

·    Heat up the remaining oil in a vessel, mix in the star anise and bay leaves and fry.

·    Wash and mix in the curry leaves and the marinated chicken.

·    Stir fry on high flame heat up to seal the surface of the meat.

·    Mix in the masala paste and mix thoroughly.

·    Pour out 11/2 cup of water and simmer (boil slowly at low temperature) till the chicken is almost cooked.

·    Sprinkle salt to taste, stir well and simmer (boil slowly at low temperature) till it thickens to the required consistency.

KHICHURI RECIPE

credits : indianfoodforever
img credits : ahomemakersdiary.com
Video: Youtube

Ingredients:

1/4 tsp salt
3 tblsp ghee (melted)
1 cup refined flour
For Filling 
1/4 kg Peas (shelled)
1 inch Ginger
4 small Green Chillies
4 tsAniseeds (saunf)
1/4 tsp Asafoetida
Salt to taste
Ghee to deep fry

Method:

·    Sift the flour with 1/4 tsp salt.

·    Mix in 2 tblsp of ghee and knead to a soft dough.

·    Grind the peas, ginger, green chillies and aniseeds to a fine paste.

·    Fry the asafoetida till light brown.

·    Mix in the peas paste and salt.

·    Fry well till the paste is cooked.

·    Take off from heat up and let it cool.

·    Divide the dough into 8 balls.

·    Press each ball in the centre and fill it with the pea mixture.

·    Close the opening well and flatten.

·    Roll out as for puris.

·    Heat up ghee in a kadhai.

·    Deep fry the puris on low heat up till golden brown.

·    Remove and serve hot.

Watch & Learn:

BENGALI FISH CURRY RECIPE - Bengali

credits: indianfoodforever
img credits: rajchef.blogspot
Video : youtube
Ingredients:

2 tblsp lemon juice2 tbsps.
mustard oil for frying
salt to taste 
8 fish fillets8 
1 tblsp red chilli powder
4 red chillies whole
salt to taste 
1 tsp mustard paste
1 tsp turmeric powder
4 green chillies slit
2 tblsp coriander powder
1 tblsp garlic paste
1 tsp mustard seeds
1 bay leaf
2 cup onions chopped
1 tblsp ginger paste
1 tsp turmeric powder
1 tsp onion seeds (kalonji)

Method:

·    Clean and cut fish fillet, wash well, remove excess water and then marinate with limejuice, turmeric powder and salt.

·    Keep aside for 30 minutes.

·    Heat up a pan, mix in 1 tblsp oil, shallow fry marinated fish from both sides until slightly browned.

·    Take off and keep aside.

·    Heat up remaining oil, mix in mustard seeds, kalonji, whole dry red chillies and bay leaf, stir fry for a few minutes till seeds crackles, mix in ginger, garlic paste and stir fry again for a moment.

·    Mix in cut onion and stir fry until slightly brown in colour.

·    Mix in mustard paste, red chilli powder, coriander powder and turmeric powder, stir fry masala nicely until oil starts separating.

·    Adjust water and salt, bring to boil and then mix in shallow fried fish, put green chilli slits on top.

·    Stir fry on a slow flame until fish get cooked and oil starts floating on top of gravy.

·    Take off and decorate with cut green coriander leaves.

Watch & Learn:

BEGUN BHAJA RECIPE - Bengali

credits : indianfoodforever
img credits : myexperimantwithfood.blogspot


Ingredients:

mustard oil to fry 
1 tsp turmeric powder
salt to taste 
1 big size brinjals

Method:

·    Wash and cut the brinjals into half inch round slices.

·    Apply salt and turmeric powder.

·    Heat up the oil in a pot to smoking point.

·    Take off heat, cool slightly and then reheat.

·    Fry the brinjal pieces till crunchy and brown.

·    Serve hot.