Bhuna Chicken

Bhuna Chicken

Bhuna Chicken is the famous Indian chicken dish and considered as a lighter version of takeaway favorites. Boneless chicken pieces are smeared in tomato based gravy and cooked in fresh fragrance of ginger, garlic and bhuna masala. Chicken Bhuna is a popular dish all around the world and can be seen almost in every Indian restaurant’s menu. Learn how to make Restaurant style bhuna chicken recipe at home.

Ingredients:::

• 500 gm boneless chicken pieces
• 2 big onions finely chopped
• 3 tomatoes finely chopped
• 1 tbsp cashew nuts paste
• 8 cloves garlic finely chopped
• 2 inch ginger minced
• 2 green chillies finely chopped
• 1/2 tsp red chilli powder
• 3/4 tsp coriander powder
• 2 tsp lemon juice
• 1 tsp garam masala powder
• 1 bay leaf
• 1/2 tsp cumin seeds
• 2 green cardamoms
• 1 star aniseeds
• 1 clove
• 1 tsp kasuri methi (dried fenugreek)
• A pinch of red food color
• Salt to taste
• 2 tbsp ghee /oil

Method:::

1. Clean the chicken pieces in tap water and apply salt and lemon juice all over on chicken pieces.
2. Cover and Keep aside.
3. Melt the ghee in a non-stick pan and add bay leaf, clove, cumin seeds, cardamoms and aniseed.
4. Saute altogether for few seconds.
5. Add finely chopped onion and keep stirring.
6. Add green chillies, ginger and garlic and continue saute till oil begins to separate.
7. Now add fine chopped tomatoes, salt and spices.
8. Reduce the flame and cover the pan for 2 minutes.
9. Uncover and keep stirring until the onion-tomato mixture softened and seems like a bhuna paste.
10. This procedure, we could have done through the chopper, but I deliberately needed finely chopped onion, ginger, garlic and tomatoes with the hands, because you can really feel the bhuna taste in this way, so keep stirring and trust me your time is worth for everything here.
11. After few minutes of cooking on low flame, add chicken pieces and saute well with bhuna mixture.
12. Add 2 cups of water, cover the pan, simmer the flame and leave to cook until chicken is well done.
13. In between, put a drop of food color, mix very well by adding dried fenugreek as well.
14. After 8-10 minutes, mix the cashew nuts paste very well in chicken pieces.
15. Finally garnish the dish with fine chopped coriander leaves.
16. Serve hot with naan or roti.

Simple Testy Pulao

This simple testy pulao is loaded with peas, paneer & cherry and also spiced sufficiently, it does not even require a separate accompaniment. You may just serve with curds and papads.

Ingredients:::

• Basmati Rice – 1 cup
• Kismis – 20pc
• Sugar – 2 tsp
• Cloves – 5
• Cinamon – 4
• Bay leaves – 2
• Cardamom – 3
• Ghee – 1 tbsp
• Salt – to taste
• Water – 2 cup
• Peas – 1 cup
• Paneer – 250 gm
• Oil -  for frying paneer
• Cherry or Pomegranate – Handful

Method:::

1. Soak rice for 1 hour ..Then wash  and drain it ..Keep aside
2. Cut the paneer into small cubes and shallow fry them (golden colour ).
3. Keep them aside
4. Heat ghee in a kadai ..Fry all the spices then add drained rice into it ..
5. Fry for about 5 minutes ..Rice will began to splutter .Then add kismiss and peas .Fry again for 2 minutes ..
6. After that  add sugar ,salt and water into the rice mix. Check the salt ..
7. Mix well and cover the kadai with a lid and cook in low flame .
8. Check the rice occasionally ..It will almost 10 to 15 minutes ..
9. When cooked add the fried paneer cubes into it ..
10. Mix well and again cook for 5 minutes ..switch off the gas.
11. Transfer the pulao into a serving dish and decorate it with pomegranate or sweet cherry …
12. Then simple but testy pulao is ready to serve …

French Fries

French Fries

French Fries are simply made with the fried fingers of potatoes and then flavored with the seasoning. It is one of the best snack recipe which can be served with the drinks as well. This is the ideal recipe for the kids also. Learn to make quick and tasty french fries within few minutes.

Ingredients:::

• Big potatoes - 4pcs
• Vegetable oil - For deep fry
• Salt - to taste
• Chaat masala - Sprinkle

Method:::

1. Peel the potatoes and cut into the thin strips in about 1/4 inch.
2. Soak the potato strips in the normal water for about 1 hour.
3. Remove out in the strainer, drain whole water and pat dry with the kitchen napkin.
4. Heat the pan and add sufficient oil.
5. When the oil is hot, then add the french fries.
6. Stir continuously and cook for about 3 minutes.
7. Remove out from the oil and place on the paper napkin.
8. French fries are ready to make further for the final serving.
9. Again heat the oil.
10. Fry these strips until become crispy and golden brown in color.
11. Place on oil absorbent paper, soak the oil well with the help of tissue paper.
12.  Sprinkle little bit of salt and chaat masala.
13. Serve immediately with the chutney or sauce.

Tips::

• Potatoes strips are necessary to keep for soaking in the water, so that they will not turn brown until fried.
• Be careful at the time of frying and keep stirring until become soft. Remember, you have to make them soft and crispy not hard and mushy.

Fish Kabiraji Cutlet

Fish Kabiraji Cutlet

Fish cutlets in kabiraji style meaning fried fish in egg net. This recipe is the result of British influence on the Bengali cuisine and the word kabiraji has probably the origin in ‘coverage’ as the cutlets are covered in a lacy egg net. That's why it is called Fish Kabiraji Cutlet..

Ingredients:::

• Bhetki fillet: 10
• Mustard powder (yellow): 1/2 tsp
• Black pepper powder: 1/2 tsp
• Red chili powder: 1 tsp
• Coriander and mint leaves (chopped): 1 tsp
• Eggs : 10
• Cornflour: 2 tbsp
• Breadcrumbs (optional): 2 tsp
• Juice of one lemon
• Salt to taste

Method:::

1. Wash the bhetki fillet under running water, pat them dry and soak in salt and lemon juice for 20 minute.
2. Next mix the mustard powder, red chili powder, black pepper powder, coriander and mint leaves together and apply on the each of the fillet evenly and refrigerate it for another 20 minute.
3. Meanwhile beat the eggs and mix the cornflour, breadcrumbs with little salt and reserve it.
4. Heat some oil in a pan and add one or two tablespoon of egg mixture.
5. As soon as it becomes fluffy add the marinated fish fillet and quickly cover it with the egg mixture. Fry on low to Medium heat till done.
6. Serve hot with kasundi (Bengali mustard sauce) and regular salad.