Kolkata Style Chicken Biryani

Kolkata style chicken biryani with potato and eggs. This scrumptious biryani is mildly spiced and highly aromatic. Saffron, rose water, Kewra water, meetha attar and aromatic whole spices made this biryani extremely flavorful.

Fragrant rice, soft potatoes, eggs, juicy chicken pieces made this biryani superbly delicious. We are not going to the history of Kolkata chicken biryani. Let’s discuss only about taste and flavour. Your house will fill with lovely aroma while making this biryani. A pure bliss.

If you don’t like chicken like me then enjoy the biryani with potato and eggs, let other family members enjoy soft juicy chicken with fragrant rice. I have used chicken leg pieces to make this biryani. You can also use curry cut chicken. Use big pieces of chicken. If you don’t like eggs then you can skip it.

If you don’t want to boil the potatoes then fry the potatoes till golden brown and cook with chicken. Process of making this biryani is lengthy but worth trying. You can prepare everything in advance and assemble and cook on simmer just before serving.

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Recipe

For chicken

Chicken – 1/2 kg

Curd or yogurt – 1/2 cup

Ginger garlic paste – 1&1/2 tablespoon

Salt to taste

Red chilli powder – 1 teaspoon

Cumin powder – 1 teaspoon

Coriander powder – 1 teaspoon

Oil – 2 teaspoon

Biryani masala – 1 teaspoon

Rose essence or rosewater – 1 teaspoon

Kewra water – 1 teaspoon

Lemon – half

Onion – 1 large, finely chopped

For rice

Long grain basmati rice – 2 cup

Green cardamom – 4

Cloves – 4

Cinnamon – 1 inch piece

Star anise – 1

Mace or javitri – 2 strands

Bay leaves – 2

Oil or ghee -2 teaspoon

Salt – 1 tablespoon or to taste

Lemon – half

Water as require

Saffron milk

Saffron – a pinch

Milk – 1/4 cup

Rose essence or Water – 1 teaspoon

Kewra water – 1 teaspoon

Meetha attar – 3 drop

For biryani

Oil – 1/2 cup

Ghee or clarified butter – 2 tablespoon

Biryani masala – 1 teaspoon

For potato

Potato – 3 large

Turmeric powder – 1/2 teaspoon

Salt – 1 teaspoon

Egg – 3, hard boiled

For barista

Onion – 3 large, thinly sliced

Oil for frying

Method

1. Wash the rice 4-5 times or till water runs out clear. Soak the rice in water for 30 minutes.

2. In a bowl mix curd or thick yogurt, salt, red chilli powder, cumin powder, coriander powder, biryani masala, ginger garlic paste and 2 teaspoon oil. I used mustard oil but you can use any oil. Mix everything well.

3. Add cleaned and washed chicken pieces, rose essence or rose water, Kewra water and juice of half lemon. Mix everything well. Cover the bowl and keep aside for an hour. You can marinate the chicken overnight. Keep the marinated chicken in a covered bowl and keep in refrigerator overnight. Take out the chicken just before cooking.

4. In a bowl mix 1/4 cup warm milk and saffron. Let it soak for 15 minutes. After 15 minutes crush the saffron threads with your finger tips to mix well. Now add rose water or essence, Kewra water and 3 drops of meetha attar. Add only 3 drops not more than that. Cover and keep the bowl aside.

5. Now make a spice bag. In a piece of cheesecloth or muslin cloth or any thin cotton cloth place lightly crushed or broken 4 green cardamom, 4 cloves, a piece of cinnamon, 1 star anise, 2 strands of javitri or mace and 2 bay leaves. You can also add 1 black cardamom if you like, I didn’t. Tie the cloth tightly.

6. Boil sufficient water with 1 tablespoon Salt, 2 teaspoon ghee or oil and juice of half lemon. Taste the water. Water should be perfectly salty. 1 tablespoon is perfect but you can add little more if required.

7. Add drained rice and spice bag. Cook till rice becomes long. Rice should be 80 percent cooked so be careful and stir the rice gently to avoid breaking the rice. When rice becomes long immediately strain the water from the rice. Drain the water completely and spread the rice on a plate to cool down.

8. Wash the potatoes well. Prick the potatoes with a fork. Boil potatoes in a pressure cooker with 1 teaspoon turmeric powder, 1 teaspoon salt and water. Boil for 2 whistle. Let the pressure settle down on its own. Peel the potatoes. Cut the potatoes into half and keep aside.

9. Or if you don’t want to boil the potatoes then peel and fry with little salt and turmeric powder till golden brown. And cook with chicken.

10. Peel the hard boiled eggs. You can fry the eggs, I didn’t. If you are frying the eggs, don’t forget to make some slits on the eggs with a knife.

11. Heat oil in a pan. Fry thinly sliced onion till brown to make barista. When onion becomes brown remove from oil and place on a paper towel. Onion shouldn’t be burnt so be careful and keep stirring while frying.

12. Heat oil in a pan. You can use same pan and oil which we used to make barista. Fry the potatoes till golden brown and transfer on a plate.

13. Now add one finely chopped onion and fry till light golden brown. Add marinated chicken. And fry for 5 minutes. Chicken will release water. Cover and cook on simmer for 10 minutes. Stir and check in regular interval.

14. You can also cook potatoes and eggs with the chicken. I sometimes do so. Potatoes and eggs will absorb the flavour and taste of the gravy and taste better. Do as per your convenience.

15. After 10 minutes check the chicken. It will becomes tender, if not covered and cook for a few minutes more. When chicken becomes tender remove the cover and cook on high heat till gravy is about to dried up.

16. Let’s assemble the biryani. Place 3 pieces of chicken and 3 pieces potatoes with little oil gravy of chicken.

17. Above chicken and potatoes make a layer of rice. Sprinkle 1 tablespoon ghee, 1/2 teaspoon biryani masala and half saffron soaked milk. Spread barista or crisp fried onion all over the rice.

18. Now spread remaining chicken, potato and gravy over the rice. Spread rice over it. Again sprinkle one tablespoon ghee, 1/2 teaspoon biryani masala and remaining saffron soaked milk. Spread fried onions. And press the eggs over it.

19. We have to cover it properly to cook. You can use atta dough to seal the sides of the cover. But I have covered the pan with a piece of aluminum foil properly and place the lid over it. And placed a clove in the hole to secure the air inside.

20. You can also cover the pan with a plate and place a heavy vessel with hot water on the plate. Heat a tawa or skillet. Keep the heat on lowest. Place the assembled biryani pan on the tawa.

21. Cook on simmer for 25 minutes. Or until your biryani pan becomes too hot and you will unable to touch it.

22. Your Kolkata style chicken biryani is ready to serve. Fluff the rice gently. Serve hot with any raita.

Notes

1. I have made two layers but you can make three layers if you want.

2. Always use old basmati rice to make biryani.

3. I have used leg pieces to make this biryani. You can also use curry cut chicken pieces. Use big pieces of chicken.

4. You can skip eggs if you want.

Linking this recipe to Facebook gourmet group Shhhhh Cooking Secretly Challenge. In this monthly group members are paired with different partners every month and two secret ingredients are given to each other. We have to use these ingredients in our recipe. This month Exotic biryani and pulao theme is suggested by Swaty Malik who blog at Food Trails. I recently bookmarked her healthy and delicious Badam gur phirni to try sometime. A perfect dish for festive season.

And this month my partner is Preeti Tandon Shridhar who blog at Cakes & Curries. Preeti is a very talented blogger. Do visit her space for many delicious recipes. I have to try her delicious Cowboy cookies soon. For this theme preeti gave me Kewra water and curd or yogurt. I used these ingredients to make this mouthwatering biryani. And I gave cranberries and quinoa to Preeti as secret ingredients. Preeti shared delicious Quinoa masala pulao using these ingredients.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag #batterupwithsujata. I would love to see your creations.

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Noodles With Red Cabbage And Roasted Drumstick

Noodles with red cabbage and Chinese style roasted chicken drumstick. Noodles with stir fried red cabbage taste awesome. Enjoy the noodles with delicious crisp Chinese style roasted chicken drumstick made with only one spoon of olive oil.

I have served this noodles with this roasted chicken drumstick but you can enjoy these drumsticks as a side dish or starter. You can also serve this noodles with chilli chicken, chilli paneer, manchurian or any other side dish. Or enjoy it on it’s own. You may also like Gobi manchurian from my fellow blogger Kalyani’s blog to serve with this noodles.

I have some fresh large red chilli/red Jalapeno or red chilli pepper. These chillies are not hot at all. We love the taste of these red chillies and earlier used in Spicy chicken curry and some other recipes. And also used red cabbage and capsicum with tomato, onion, garlic and green chilli to make this delicious noodles.

If you are making it for kids reduce the amount of green chilli, chilli sauce and schezwan sauce. And if you want your noodles hot use 1 tablespoon each. You can also use bell peppers, cabbage, beans, carrots, baby corn, broccoli, mushrooms or any vegetable with red cabbage . I don’t have yellow bell pepper but if you have, use it to make your noodles more colorful. Vinegar soaked green chilli taste great with noodles. Serve a small bowl of vinegar soaked green chilli with tomato and chilli sauce with this noodles. Your family members or guests can add it to their plate according to their taste.


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Recipe

Noodles – 150 gram

Red cabbage – 2 cup, shredded

Fresh large red chilli or Jalapeno – 4

Capsicum – 1, sliced

Tomato – 1 sliced

Onion – 1 large, sliced

Garlic – 5-6 cloves, minced

Green chilli – 3-4, finely chopped

Ginger – 1/2 inch piece, grated

Soya sauce – 1&1/2 tablespoon

Chilli sauce – 1/2 tablespoon

Schezwan sauce or chutney – 1/2 tablespoon

Tomato ketchup – 1/2 tablespoon

Vinegar – 3 tablespoon

Black pepper powder – 1/2 teaspoon

Oil – 2 tablespoon + 1 teaspoon

For roasted chicken drumstick

chicken leg piece – 4

Soya sauce – 1/4 teaspoon

Olive oil – 1 tablespoon

Garlic paste – 1/2 tablespoon

Lemon juice – 2 teaspoon

Salt to taste Chilli flakes – 1/4 teaspoon, optional

Black pepper powder – 1/2 teaspoon or to taste

Method

1. Boil the noodles as directed on the package. Rinse the noodles with tap water and spread on a plate and toss with 1 teaspoon oil to prevent sticking.

2. In a bowl mix soy sauce, tomato sauce or ketchup, chili sauce, schezwan sauce, black pepper powder and 1 tablespoon vinegar.

3. In a small bowl soak 2 finely chopped green chilli in 2 tablespoon vinegar and keep aside.

4. Chop the red chilli pepper or large red chilli lengthwise.

5. Heat oil in a pan. Add minced garlic, onion and 1-2 chopped green chilli. Fry till onion becomes translucent.

6. Add grated ginger and tomato. Saute for a minute. Add shredded red cabbage, fresh large red chilli and capsicum. Saute for 2-3 minutes.

7. Add all the sauce mixture. Mix well. Now add noodles, salt and 1 tablespoon vinegar soaked green chilli. Toss everything well. Add salt carefully because all the sauce includes salt.

8. Remove from heat when noodles are coated well with sauce. Taste and adjust salt and sauce if required. Sprinkle some vinegar soaked green chilli on the noodles. Serve hot with Chinese style roasted chicken drumstick or chilli chicken chilli paneer or manchurian.

Chinese style roasted chicken drumstick

1. Preheat the oven at 200°. Line a baking tray with aluminum foil or parchment paper.

2. Make a few cuts on the chicken legs with a sharp knife Marinate the chicken with soy sauce, salt garlic paste, chilli flakes, black pepper powder, lemon juice and olive oil. Mix everything well, cover and refrigerate for one hour.

3. Arrange the chicken legs on lined baking tray.

4. Roast the chicken in preheated oven at 200° for 25-30 minutes or until chicken pieces becomes brown and cooked.

5. Turn the drumsticks upside down and bake 10 minutes again. Serve hot with noodles or as a starter.

Notes

1. Add green chilli more or less according to your taste.

2. Bell peppers, baby corn, cabbage, beans, broccoli, mushrooms or any vegetable can be used in the noodles.

3. You can use 1/2 tablespoon more chilli sauce and schezwan sauce to make your noodles hot.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata
I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.


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Masala Paniyaram Or Appe

Masala paniyaram or appe. A delicious and cute looking snack or breakfast dish with only a few drops of oil. Earlier shared some easy and quick instant appe recipe. Now sharing authentic recipe of appe or masala paniyaram. You need only thick grain rice and black lentils or udad dal with some spices to make this delicious appe/kuzhi paniyaram or paddu.

You can also use leftover fermented idli or dosa batter to make appe.

Paddu is an Indian dish made by steaming batter using a mould. It is named variously kuzhi paniyaram, paniyaram, paddu, guliyappa, yeriyappa, gundponglu, gunta ponganalu, or Tulu: appadadde, appe. The batter is made of black lentils and rice and is similar in composition to the batter used to make idli and dosa.  Wikipedia

My Family members and friends love these appe as breakfast or snacks. I got this recipe 7-8 years ago from my friend Keerti Gupta. Now she is just like my younger sister. We met in a food group. That time I was a novice in food photography and writing recipes. I started to share my diabetic friendly innovative recipes whatever I tried for my husband. I love the way Keerti shared her recipes and interact with other group members. She always supports me and gave all the tips and tricks to click and write down the recipes. Now she is not active on social media but we are still connected with each other. I am very happy today to sharing her recipe on my blog. Thanks Keerti for the recipe.

Copy pasting Keerti’s words here. “The authentic recipe looks little cumbersome but trust me this gonna taste heaven.” So friends try and enjoy these delicious cuties as snacks or breakfast.

You may like some instant appe recipes on this blog.

1. Carrot peas instant appe

2. Rice appe with cooked rice

3. Masoor dal or red lentil appe

4. Beetroot appe

5. Semolina and lentil appe

6. Roasted gram or sattu appe

7. Semolina and flatten rice appe

8. Sprouts and oats appe

Monday again and this week’s 305 #Foodiemonday bloghop theme is Monsoon Snacks suggested by Sasmita Sahoo Samanta who blog at First Timer Cook. You can get numerous delicious recipes on her space like Jamun coconut panna cotta and many more.

My contribution for this theme is this healthy and yummy masala paniyaram. You need thick rice or mota chawal or idli rice to make these appe. But sometimes I also used regular Basmati rice if thick rice or idli rice was not available. But now its always available in local grocery store. You have to soak rice and split black lentils or udad dal overnight and grind in the morning. Let it ferment till evening and make the paniyaram for evening snacks. Or you can soak rice and lentil in the morning and grind in evening. Ferment overnight and your batter will ready for breakfast. You can half the ingredients if you want. Rice:dal ratio should be 1:1/3. You need only a drop of oil for each appe and after flipping no oil required for cooking other side.

Recipe

Thick rice/mota chawal or idli rice – 3 cup

Black lentils or udad dal – 1 cup

Salt to taste

Cilantro or coriander – handful, chopped

Green chilli – 3-4 or to taste, finely chopped

Ginger – 1 inch piece, grated or paste

Grated Coconut – 1/4 cup to 1/2 cup, optional

Mustard seeds or rai as require

Vegetable oil as require

Curry leaves – 1 tablespoon, finely chopped

Method

1. Wash & soak dal and rice separately for atleast for 5 hours or overnight. I have used split black lentils or udad dal.

2. First grind dal with little water to a smooth paste and in the same jar grind the rice with just enough water.

3. In a large bowl mix ground rice, udad dal or black lentils and salt. Mix well and cover with a lid (not an airtight lid). Leave it overnight to ferment. You can keep it in your switched off microwave oven. Batter will rise after ferment so don’t fill the bowl. Fill half of the bowl only or batter will be spilled out of the bowl after ferment.

4. In the morning the batter should be raised but in case it doesn’t add a teaspoon of Eno fruit salt just before pouring them in Paniyaram Pan. If the batter has raised, dont use eno.

5. Add chopped cilantro or coriander leaves, green chilli, ginger, chopped curry leaves and coconut if using. Mix well.

6. Heat a appe or paniyaram pan on high flame. Now simmer the flame and pour one drop of oil in each slot.

7. Sprinkle a pinch of rai. When the seeds starts to splutter start pouring Paniyaram batter in every holes. Flame should be sim.

8. After filling all the holes close the pan with a lid & Increase the flame to low medium. Dont ever put it on high.Let it cook for 3-4 minutes, checking occasionally. Remember the slots in middle cook faster than others.

7. When appe becomes nicely browned, flip them with fork or spoon or wooden stick. After flipping dont cover.

8. Cook on low medium heat. This side will take more time than the previous one so please be patient. If u increase the flame they will burn and remain raw from inside.

9. Now your masala paniyaram is ready. Serve with any chutney or sauce of your choice.

Notes

1. If batter doesnt rise overnight add a teaspoon of Eno right before you pour the batter in pan.

2. You can add grated carrot, onion or any vegetable of your choice.

3. You need only a drop of oil. After flipping the appe or paniyaram you don’t need need to add oil again.

4. Patience is the key, dont leave the sight else it will be a mess. Better to cook on low heat for crisp outside paniyaram.

5. Paniyarams taste best when hot.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.

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Microwave Chicken

Microwave chicken. Again sharing a simple yet absolutely delicious chicken recipe in an easy peasy way. Just mix everything and microwave for 8 to 10 minutes and your chicken curry is ready with only 2 teaspoon oil. Easy isn’t it?

Earlier shared one more no oil microwave chicken or Hariyali chicken on this blog. In this recipe I used only 2 teaspoon oil. If you want more spicy add some more slit or chopped green chilli and red chilli powder. You can serve it with any bread or rice dishes. I served it with steamed rice and Beetroot green stir fry.

This Monday our 304 #Foodiemonday bloghop theme is Side Ka Kamaal suggested by Priya Vijaykrishnan who blog at Sweet Spicy Tasty. Priya suggested us to share any side dish. My contribution is this easy and healthy chicken curry for this theme. Priya has a wonderful collection of South Indian recipes on her blog. As the name of her blog you can get many other different types of sweet spicy and tasty recipes on her space. I recently bookmarked her Vegan kootu curry to try.

This is a microwave recipe. But you can also make it on stove top in the same way. Use a nonstick pan to fry the onions in less oil. Or you can use barista or fried onions too. Use green chilli according to your taste. To make more spicy add some more chopped or slit green chili and red chilli powder. Or if you are making for kids omit chilli. You don’t need to add water. Chicken will release enough water to cook. You can add a spoonful of ghee or clarified butter at the end if you want.

Recipe

Chicken – 500 gram

Curd or yogurt – 5 tablespoon

Ginger garlic paste – 2 tablespoon

Cumin powder – 1 teaspoon

Coriander powder – 1 teaspoon

Kashmiri red chilli powder – 2 teaspoon

Turmeric powder – 1/2 teaspoon

Garam masala powder – 1/2 teaspoon

Onion – 2 large

Mustard oil – 1 teaspoon, optional

Slit green chilli – 3-4 or to taste

Lemon juice – 1 teaspoon

Vegetable oil – 1 teaspoon

Salt to taste

Method

1. Marinate the chicken pieces with salt, curd, cumin powder, coriander powder, turmeric powder, Kashmiri red chilli powder, ginger garlic paste, lemon juice and mustard oil if using. Mix everything well. Cover and keep it in refrigerator for one hour.

2. Thinly slice the onions. In a microwavable glass bowl mix sliced onion and 1 teaspoon vegetable oil. Microwavable on high power for 2 minutes. Stir and microwavable again for 1-2 minutes or till onion slices becomes brown.

3. After 1 hour take out the marinated chicken from refrigerator. Mix brown onion slices into the chicken. Reserve 2 tablespoon for garnishing. You can grind the brown onion and add brown onion paste into the chicken if you like smooth gravy.

4. Add slit green chilli according to your taste.

5. Mix and microwave on high power for 8-10 minutes. Use a loosely covered microwavable glass bowl. Check after 8 minutes. Stir well and microwave again for 1-2 minutes if require.

6. Garnish with fried sliced onion and cilantro or coriander leaves. Serve with steamed rice, jeera rice, pulao or any bread.

Notes

1. Use chilli according to your taste.

2. Barista or fried onions or paste of fried onions can be used in the chicken.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.

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Baked Pasta With Egg And Cheese

Baked pasta with egg and cheese. A cheesy delicious treat for kids and adults both. You don’t have to boil the pasta before making this baked pasta. An easy peasy recipe but taste is absolutely mouthwatering.

You can use any pasta or elbow macaroni to make it. I have only cheese slices so I used it. But you can use mozzarella, cheddar or any cheese. Use whatever you have. Add as much cheese as you like. I made it simple without any vegetable this time. But I like sweet corn in my pasta. So you can use sweet corn, bell peppers or any vegetable of your choice. Even boneless chicken pieces can be added in pasta.

This time theme of our 303 #Foodiemonday bloghop is Pasta Please suggested by Priya Iyer who blog at The World Through My Eyes. Her blog is a treasure house of authentic South Indian recipes with different types of continental recipes. Recently she shared a delicious Peanut basil pesto recipe. Visit her space for step by step detailed recipe. If you want something innovative, check out her Zucchini thepla and many more.

Now coming to the recipe. As I mentioned above it’s a very easy recipe. Even you don’t need to boil and strain the pasta before making it. And to make it more cheesy add as much cheese as you like. Kids love cheesy pasta, right? You can use any cheese, use whatever available at your place. I didn’t use red chilli flakes but you can use it in pasta and sprinkle some over the cheese before baking. It will look great. You can also add finely chopped green chilli with onion. Use chilli according to your taste. You can use chicken or mutton stock instead of water.

Recipe

Pasta – 2 cup

Onion – 1 large, finely chopped

Garlic – 3-4 cloves, minced

Tomato – 2 ground or finely chopped

Olive oil – 1&1/2 tablespoon

Cheese as require

Egg – 3-4

Dried Oregano or mixed Italian herbs – 2 teaspoon

Dried Basil – 1 teaspoon

Pasta or pizza sauce – 2 tablespoon

Black pepper powder – 1 teaspoon or to taste

Olive pieces to garnish, optional

Salt to taste

Water – 1&1/2 cup

Method

1. Heat oil in a pan or wok. Add minced garlic and finely chopped onion. Fry till onion starts to change it’s colour.

2. Now add tomato paste or finely chopped tomatoes. For tomato paste grind the chopped tomatoes in your mixer grinder.

3. Add oregano, basil and black pepper powder. You can use Italian mixed herbs instead of oregano. Use whatever you have. You can add little red chilli flakes if you want. You can also add sweet corn or any vegetable of your choice. Saute till mixture dried up.

4. Add pasta and salt. Mix well. Add water, mix and cover. See notes for more options.

5. Cook till pasta about to dried up. Pasta shouldn’t be over cooked.

6. Remove the cover and mix well. Add two cheese slices or shredded cheese and mix well. This step is optional. But it will make your pasta more cheesy.

7. Taste and adjust the seasoning. Remove from heat when pasta dried up.

8. In a bowl beat the eggs with little salt and black pepper powder.

9. Preheat the oven at 180°.

10. Grease a baking dish. Transfer the pasta to the baking dish. Spread the pasta evenly into the baking dish.

11. Pour the well beaten eggs all over the pasta. Arrange 4-5 cheese slices over it. Or spread shredded cheese over the pasta. Sprinkle olive pieces over it. If you don’t have olive, skip this step. You can also Sprinkle little red chilli flakes over the cheese.

12. Bake in preheated oven at 180° for 20 minutes or until cheese becomes golden brown. Keep an eye after 15 minutes.

13. Cut in square pieces and serve warm.

14. You can store leftover pieces in refrigerator. Heat in microwave just before serving.

Notes

1. You can use more cheese if you want. You can use mozzarella, cheddar or any cheese. Use whatever you have.

2. Sweet corn, bell peppers or any vegetable can be added in the pasta.

3. Add chilli according to your taste. If you are making for kids omit chilli.

4. . Any vegetable oil can be used instead of olive oil.

5. Chicken or mutton stock can used instead of water to make this pasta.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.

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Chicken Rezala


Chicken rezala. A mughlai dish which is very famous in Bengal. Chicken rezala is a yogurt based fragrant rich creamy curry. Yogurt, whole spices and Kewra water made the dish aromatic and delicious.

First time I tasted famous rezala of Sabir in Kolkata with my elder sister Chhobidi and brother in law long years ago. But still remember the taste. Chhobidi and brother in-law were left for heavenly abode. But I am dedicating this post to their younger daughter and my lovely niece Ellora Roy.

I have shared some more chicken recipes on this blog. Click on the name below for recipe.

1. Chicken chaap

2. Chicken clear soup

3. Chicken dak bungalow

4. Zafrani chicken

5. Chicken kosha

6. Sikkimese chicken curry

7. Hariyali chicken

8. Easy spicy pressure cooker chicken

9. Andhra chicken curry


Monday again and this week its time for dahi/curd or yogurt. 294 #Foodiemonday bloghop theme is Dahi Dhamal suggested by Priya Vijaykrishnan who blog at Sweet Spicy Tasty. Priya has amazing collection of authentic South Indian recipes with different types of continental recipes. I have to try her Bean corn Quesadilla and Keerai sambhar soon.

To make this chicken rezala you have to marinate the chicken pieces in yogurt or curd/dahi and some spices for atleast an hour. You can marinate the chicken for overnight in refrigerator. Make a smooth paste of poppy seeds and cashew nuts. For easy grinding soak poppy seeds and cashew nuts in hot water. Or you can dry grind the poppy seeds first. I always store some dry ground poppy seeds. Just add little water with dry ground poppy seeds and grind for a few seconds. You will get perfectly ground smooth paste for your curry. For better result cook chicken rezala with ghee or clarified butter. But if you don’t want to use ghee use any vegetable oil with 1 tablespoon ghee. I have used 1 tablespoon Mustard oil in marination and refined white oil with ghee for cooking. You can also marinate with the chicken with ghee or any white oil.


Recipe

Chicken – 500 gram

Curd/dahi oryogurt – 1/2 cup

Ginger garlic paste – 1&1/2 tablespoon

Black pepper powder – 1 teaspoon

Salt to taste

Oil – 4 tablespoon + 1 tablespoon

Ghee – 1 tablespoon

Onion – 2 large

Green chilli – 5 – 6 or to taste

Cashew nuts – 12

Poppy seeds – 2 tablespoon

Bay leaf – 2

Dry red chilli – 5

Black cardamom – 1

Green cardamom – 4

Cinnamon – 1&1/2 inch piece

Cloves – 4

Saffron – a pinch

Milk – 1/4 cup

Water – 1&1/2 cup

Kewra water – 2- 3 drops


Method

1. Clean and wash the chicken well. Drain the water completely. Marinate with curd, black pepper powder, ginger garlic paste, salt and 1 tablespoon oil or ghee. I have used mustard oil in marination but you can use any oil. Mix well, cover and keep in refrigerator for an hour. You can keep the marinated chicken overnight in refrigerator. But if you don’t have time marinate the chicken at least 30 minutes to one hour.

2. Soak the cashew nuts and poppy seeds in hot water. This time I have used dry ground poppy seeds so soaked only cashew nuts in little hot water till cashew nuts becomes soft. Soaking will make your grinding easy. You can dry grind the poppy seeds or khas khas into a fine powder and store in an airtight container in refrigerator to make your cooking easy. Grind the cashew nuts, poppy seeds and green chilli into a smooth paste and keep aside.

3. Also grind the onion into smooth paste separately.

4. Lightly crush the green cardamom in a mortar pestle. Soak saffron in 1/4 cup hot milk.

5..Heat oil and ghee or clarified butter in a pan or wok. You can use only ghee if you like or skip ghee and make with oil only. But for better taste use little ghee. I have used only 1 tablespoon. You can use any refined vegetable oil.

6. Now add bay leaves, crushed green cardamom, black cardamom, cinnamon, cloves and dry red chilli. Fry for a few seconds or until whole spices becomes fragrant. Spices shouldn’t be burnt. Add onion paste and saute till oil leaves the sides.

7. Take out the chicken from marinated mixture and mix with sauteed onion paste. Add salt. Be careful while adding salt. We already used salt in marination. Stir well. Cover and stir in between.

8. Cook till chicken dried up and oil floats on top. Don’t forget to check and stir in regular interval to avoid sticking to the bottom. Add cashew nuts, poppy seeds and green chilli paste. Saute and till oil leaves the sides.

9. Add soaked saffron and water.Add warm water as require to make gravy. I have used 1 cup first and added 1/2 cup more warm water because chicken was about to dried up and still little uncooked.

10. Cover and cook till chicken becomes soft. Timing depends on the quality of chicken. So keep an eye and check in between.

11. Taste and adjust the salt. Add Kewra water mix and remove from heat. Garnish with saffron and fried dry red chilli and serve with steamed rice, pulao, rumali roti, naan, tandoori roti, paratha or simple fulka roti or any Indian flat bread.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata I would love to see your creations.

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Casatiello/ Stuffed Savoury Bread



Casatiello or stuffed savoury bread. A delicious and soft bread stuffed with butter fried mushrooms. Casatiello is a famous Italian Easter bread usually topped with eggs and stuffud with meat and cheese. But I made it without eggs and meat. An absolutely delicious Easter bread for vegetarian people. Serve it warm or room temperature and enjoy the heavenly taste. And it will be finished so fast so get ready to make it again as I did.

Casatiello is ring-shaped stuffed bread topped with eggs which has been an iconic Easter treat for more than 400 years. The ring-shape is symbolic of the crown of thorns worn by Jesus during the crucifixion and the eggs represent Jesus’s rebirth. It is the perfect dish to pack for the tradition of picnicking on Easter Monday (Pasquetta). The dough is usually made on Good Friday, left to rise overnight and baked the next morning. Source

I have followed my Whole wheat milk bread recipe with some changes.

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Linking this recipe to Facebook gourmet group Shhhhh Cooking Secretly Challenge. In this monthly group members are paired with different partners every month and two secret ingredients are given to each other. We have to use these ingredients in our recipe. This month Easter bread theme suggested by Renu Agrawal Dongre who blog at Cook With Renu. Renu has a vast collection of baked recipes along with different varieties of savoury and sweet recipes. List is too long but I have to try her Easter bunny buns first. Renu shared Paska Easter bread and muffins recipe for this theme.

This month my partner is Mayuri Patel who blog at Mayuris Jikoni. She is also a wonderful baker and her blog is a treasure of traditional Gujarati recipes with numerous mouthwatering continental recipes. I always love her baking skill and her vast collection of baked dishes. I have bookmarked her Brazilian carrot cake to try soon. Mayuri gave me rosemary and mushroom and I used both of these ingredients in stuffing of this delectable bread. And I gave Mayuri Milk and orange zest. Check out the delicious German Easter bread recipe on her space with these ingredients.


When I make this ring shaped stuffed bread, I have only four mushrooms. But while making second time on my kids demand used 200 gram mushrooms.

And made the bread in loaf pan. Both are equally delicious but ring shaped is looking more attractive. Sharing both methods here.

As I said I have followed my Whole wheat milk bread recipe with some changes. Used all purpose flour or maida instead of whole wheat flour. I love the texture of milk bread. Milk bread are more soft than the bread kneaded with water. So used warm milk for kneading the dough. You have to knead the dough really well. Adopted the method from here. I have cheddar cheese powder so used it but you can skip it if you don’t have. Or for more cheesy taste you can also add cheese powder in the dough. Mix cheese powder with flour before kneading.


Recipe

All purpose flour or maida – 3 cup +for dusting

Yeast – 1&1/2 teaspoon

Sugar – 1 tablespoon

Salt – 1&3/4 teaspoon

Milk powder – 2 tablespoon

Vinegar – 1&1/2 tablespoon

Olive oil – 2 tablespoon + for greasing

Warm milk – 1&1/4 cup

Stuffing

Mushroom – 4, finely chopped

Butter – 1 tablespoon

Oil – 1 teaspoon

Garlic powder – 1 teaspoon

Oregano – 1 teaspoon

Dried rosemary – 1/2 teaspoon

Pizza sauce – 2 tablespoon or as required

Cheddar cheese powder – 3 – 4 tablespoon, optional

Diced or grated cheese – 1/4 cup


Method

1. Heat butter and oil in a pan. Add mushrooms, garlic powder, oregano and rosemary. Saute till mushrooms completely dried up and changed it’s colour. Remove from heat and let it cool down. I have only 4 mushrooms so I used it. You can use more mushroom. Sharing the second method below this recipe.


2. You can use minced garlic instead of garlic powder. Fry the minced garlic before adding mushrooms and other ingredients in the oil. For more stuffing options see notes.

3. In a bowl mix 1/4 cup warm milk, yeast and sugar. Stir well.  Cover and keep in a warm place for 15 minutes. After 15 minutes it will becomes foamy. Milk should be warm not hot.

4. In a large bowl mix flour, salt, olive oil, vinegar and milk powder. Mix well. Make a hole in the middle and pour the yeast mixture. Add 1 cup warm milk and mix well. Knead the dough well. You can use your food processor for easy kneading. This time I used dough hook of my hand mixer. If you are using kneading machine knead the dough for 5-6 minutes. Or to knead with hand, sprinkle little flour on your cleaned kitchen counter and place the dough on it. Knead the dough for 9-10 minutes. Knead the dough by pressing with your palm and heel of your palm by pushing and stretching. Now after kneading well make a ball with the dough.

5. Grease a bowl generously. Smear the dough with oil and place in the greased bowl. Cover with kitchen napkin and keep in a warm place for an hour or till the dough becomes double. Timing depends on the temperature of your place. Its summer time here so 1 hour is sufficient. I kept the dough in my oven.


6. After 1 hour punch down the dough and knead again. Flatten the dough with a rolling pin or your oil greased palm. Roll or press the dough into flat and rectangular. Spread pizza sauce all over it. Sprinkle cheddar cheese powder over the sauce. Spread mushroom and grated or diced cheese. I used Amul diced mozzarella and cheddar cheese blend.

7. Now start rolling it from the longest side. After rolling place it in the greased bundt pan. Pinch the seam well. Cover the pan with a kitchen napkin and place in a warm place for 30 minutes or until it becomes double.


8. Preheat the oven at 190°. Bake for 40- 45 minutes. I have used my Samsung microwave. For microwave set hot blast function at 170° and press start. Your oven will start to preheat.

9. After preheating bake the bread for 25-30 minutes. Or until bread becomes golden brown. My bread was perfectly baked in 24 minutes. Take out the bread from oven and brush with melted butter. Invert the bread on a cooling rack or plate.

9. Slice and serve warm or at room temperature.

Second method with more stuffing

1. For staffing Follow the above recipe but use 200 gram finely chopped mushroom, 1&1/2 tablespoon butter, 1&1/2 teaspoon Oregano, 1/2 teaspoon dried rosemary and 2 teaspoon Garlic powder. Add garlic powder more or less as you like. Make the stuffing as above recipe.

2. Process of making dough is same as above recipe. After first proofing roll the dough into flat and rectangular. Spread pizza sauce, cheddar cheese powder, butter fried mushrooms and then grated or diced cheese.

3. Now start rolling from shorter side. Pinch the seam well. Roll as this Herbed milk bread recipe .

4. Place in a oil greased loaf pan and cover with kitchen napkin. Place in a warm place for 30 minutes or until it becomes double. Bake the bread as above. Slice and enjoy.

Notes

1. You can add chopped hard boiled eggs in the stuffing.

2. Any stuffing can be used in this bread like minced meat, paneer or cottage cheese, eggs, sweet corn, peas or any vegetables of your choice. You can also use paneer bhurji, egg bhurji or scrambled eggs for stuffing.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata I would love to see your creations.

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Andhra Chicken Curry


Andhra style chicken curry. A hot spicy and lipsmackingly delicious chicken curry from Andhra cuisine. Freshly ground dry roasted whole spices, chillies and aromatic spices made this curry so special and mouthwatering.

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You may like some more chicken recipes on this blog.

1. Chicken chaap

2. Chicken clear soup

3. Chicken dak bungalow

4. Zafrani chicken

5. Chicken kosha

6. Sikkimese chicken curry

7. No oil hariyali chicken

8. Easy spicy pressure cooker chicken

This week’s #Foodiemonday bloghop theme is Curries From The South suggested by Narmadha who blog at Nams Corner. If you love authentic dishes then do visit her space. Narmadha has amazing collection of authentic and innovative recipes. I have bookmarked her Baked chicken nuggets recipe to try. I also love her different kinds of soup and rasam recipes.

Now coming to the recipe. You can also make this chicken curry in pressure cooker to make it in less time. You have to dry roast Poppy seeds, cumin seeds, coriander seeds, green cardamom, cinnamon, cloves, whole peppercorn and a small piece of star anise. Star anise is optional, if you don’t have it then you can skip it.



These dry roasted spices will make your curry flavorful. Always marinate the chicken at least for 30 minutes. You can cover and keep the marinated chicken overnight in refrigerator. And onion, curry leaves, tomato will give a wonderful taste to the curry. I always use mustard oil to marinate the chicken but you can skip it if you want.



Recipe

For marination

Chicken- 500 gram

Curd- 4 tablespoon

Lemon juice- 2 teaspoon

Red chilli powder- 1 tablespoon

Black pepper powder- 1 teaspoon

Ginger garlic paste- 1 tablespoon

Salt- 1 teaspoon

Turmeric powder – 1/2 teaspoon

Mustard oil- 1 tablespoon

Spices to dry roast

Poppy seeds- 1&1/2 tablespoon

Green cardamom- 4

Cinnamon- 1&1/2 inch piece

Cloves-4

Cumin seeds – 1 teaspoon

Coriander seeds- 1 tablespoon

Black peppercorn- 4

Star anise- a small piece, optional

For gravy

Onion-3 medium, finely chopped

Green chilli- 5-6 chopped

Curry leaves -1 spring

Tomato- 1 chopped

Cilantro or coriander leaves – handful

Oil- 3-4 tablespoon

Salt to taste

Water- 1&1/2 cup or as required



Method

1. Clean and wash the chicken well. Drain and keep aside.

2. In a bowl mix curd, lemon juice, mustard oil, ginger garlic paste, black pepper powder, turmeric powder, red chilli powder and salt. Add chicken pieces and mix well. Marinate for 30 minutes or an hour. I like to use little mustard oil in marination. But you can skip it if you want. You can marinate the chicken without any oil.



3. In a pan dry roast poppy seeds lightly and transfer the seeds on a plate. In the same pan dry roast cumin seeds, coriander seeds, green cardamom, cinnamon, cloves and star anise. Star anise is absolutely optional if you don’t have, skip it. I like the flavour so I used a small piece. Grind the roasted poppy seeds and all the whole spices when cool.

4. Heat oil in a pan or wok. Add chopped onion, curry leaves and green chilli. Add green chilli according to your spice tolerance. I have used 4 chopped green chilli and 2 slit green chilli. Fry till onion becomes light brown.


5. You can also make it in pressure cooker. See notes for pressure cooker method.

6. Add chopped tomato, cilantro or coriander leaves and salt. Saute till tomato becomes mushy and oil leaves the sides.



7. Now add chicken pieces and fry till chicken pieces change it’s colour and oil leaves the sides.



8. Add dry roasted and ground spices and saute for 1-2 minutes. Add 1&1/2 cup water and remaining marination. Mix and cover.



9. Cook for 10-15 minutes. Check and stir in between.

10. After 15 minutes my chicken was still slightly uncooked so added 1 cup water more and cooked covered for 10 minutes on low heat.



11. Add water as require to get your desired consistency. Add water and when its starts to rolling boil cover and cook on simmer for 10-15 minutes more or till chicken becomes soft. Timing depends on the quality of chicken. Sometimes chicken cooked perfectly in 10 minutes. You can also make this curry semi dry or dry. Add water accordingly.

12. Remove from heat. Your spicy delicious Andhra style chicken is ready.



13. Garnish with cilantro or coriander leaves and slit green chili. You can also use lemon wedges for garnishing. Serve with steamed rice, pulao, jeera rice, roti, paratha, naan or any bread.


Notes

1. You can also make this curry in pressure cooker. After adding water pressure cook for three whistle. For pressure cooker add only 1 or 1&1/2 cup water or as you like your gravy.

2. You can add more chillies to make your curry more spicy or use less chillies if you are making for kids.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.

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Mushroom Egg Fried Rice


Mushroom egg fried rice. A delicious and nutritious one pot meal with sweet corn and green peas. You can use carrot, baby corn, cauliflower, beans or any vegetable of your choice. An easy and quick to make yet absolutely delicious and flavorful rice. You can also use leftover rice to make this fried rice.

You may like some more rice recipes on this blog.

1. Mexican green rice

2. Tricolor rice

3. Carrot rice

4. Mexican rice

5. Beetroot rice

6. Mint rice

7. Spanish moulded rice

8. Aloo chutney pulao

9. Korean rice

10. Corn peas barista fried rice

11. Easy pulao

12. Saffron rice

13. Mix vegetable fried rice

And here are some Indo Chinese recipes

1. Ginger noodles

2. Broccoli mushroom noodles with sriracha sauce

3. Mint noodles

4. Schezwan paneer

5. Paneer capsicum stir fry

This week Preethi Prasad of Preethicuisine suggested the theme Lunar New Year Fest for 284 #Foodiemonday bloghop. Preethi suggested us to make some dishes according to lunar new year. And my contribution is this delicious Chinese style fried rice with eggs and mushrooms. Preethi has an amazing blog with numerous delicious and healthy recipes. I have bookmarked her unique recipe Raw banana fried rice to try. Do visit her space for many more wonderful recipes.

For this recipe rice shouldn’t be over cooked add sticky. You can use leftover rice to make this fried rice. I have quartered the mushrooms but you can chop the mushrooms into small pieces if you like. Cauliflower, carrot, baby corn, French beans or any vegetable can be used in this rice. Add your favourite vegetables and sauce and enjoy the delectable taste. Adding more fresh vegetables will make your rice more nutritious and colorful. You can serve it with manchurian, chilli chicken, schezwan paneer etc. But this rice is superbly delicious and flavorful so you don’t need any side dish with it.


Recipe

Basmati rice – 1 cup

Mushroom – 200 gram

Onion – 2, sliced

Green chilli – 2, finely chopped

Egg – 2

Frozen sweet corn – 1/3 cup

Frozen green peas – 1/2 cup

Salt to taste

Vinegar – 2 tablespoon

Green chili sauce – 1/2 tablespoon

Soya sauce – 1 tablespoon

Schezwan sauce – 2 tablespoon

Oil – 2 tablespoon + 2 teaspoon


Method

1. Rinse the rice well and soak in water for 15 minutes. Boil sufficient water in a pan. When water starts to boil add drained rice and stir. Cook the rice until rice becomes soft but not mushy.

2. Remove from heat when 90 percent cooked and immediately pour into a colander to strain the water.


3. Wash the mushrooms. Chop each mushroom into 4 pieces.

3. Heat 2 tablespoon oil in a pan or wok. Add sliced onion and finely chopped green chilli. You can also add a few minced garlic if you want. Fry till onion starts to change it’s colour.

4. Add quartered mushrooms and little salt. Mix well. Mushrooms will release water so cover and cook till dried up. Keep stirring in between.

5. Now add green peas and sweet corn. Saute for 2 minutes more.


6. Add the cooked rice, all the sauce, vinegar and salt. Add salt carefully. We are using sauce and sauce contains salt. Mix well.

7. With the help of a spatula place the rice on the sides of the wok or pan and make a hole in the middle. Add two teaspoon oil and break 2 eggs in the middle.

8. Stir well to cook the eggs just like bhurji or scramble eggs. You can add 2 more eggs if you want. Now mix everything well. Stir gently to avoid breaking the rice.

9. Taste and adjust the seasoning. You can add more sauce or vinegar if required. Fry the rice for 1 – 2 minutes more. Enjoy the mushroom egg fried rice with chilli chicken, schezwan paneer, manchurian etc.

Notes

1. You can use any vegetable of your choice to make the rice more colorful and nutritious.

2. Increase or decrease the amount of sauce according to your taste.

3. You can add more green chilli if you want your rice spicy. Or skip if you are making for kids.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.

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Mix Vegetable Fried Rice

Mix Vegetable Fried rice. Fried rice with all the seasonal vegetables. An aromatic, no onion garlic and easy to make rice dish from Bengali cuisine. You will love the delectable taste and flavour.

Fried carrots, French beans, cauliflower, green peas ,cashew nuts and raisins made this rice absolutely delicious. You can use whatever vegetables you like and available. And the rice is flavored with whole spices and Bengali garam masala.

You can serve this fried rice with any curry or

Fish kalia

Chicken kosha

Potol dolma

Railway mutton curry

Doi potol

Dim kosha

Chhanar dalna

Khejur aamsotto chutney

Mango chutney

Chicken dak bungalow

Savoury rasgulla korma

To get some more recipes from Bengali cuisine click here.

And for some more rice recipes click on the name below.

1. Mexican green rice

2. Tricolour rice

3. Carrot rice

4. Mexican rice

5. Beetroot rice

6. Mint rice

7. Spanish moulded rice

8. Aloo chutney pulao

9. Korean rice

10. Corn peas barista fried rice

11. Easy pulao

12. Saffron rice

Monday again and our 281 #Foodiemonday bloghop theme is Variety Rice Special suggested by Narmadha who blog at Nams Corner. Narmadha is a very talented blogger. I always love her authentic South Indian recipes. I have bookmarked her Veg lunch menu and Curry leaves rice to try. I am sure you will love to visit her space for more authentic, innovative and healthy recipes.

This fried rice recipe is very simple and easy to make. Its a no onion garlic recipe but you can use sliced onion if you want. After adding whole spices add sliced onion with chopped green chilli and fry. When onion becomes golden brown add green peas. You can also make it with leftover rice but rice shouldn’t be over cooked. I have used carrots, French beans, cauliflower and green peas. If you don’t like any of these vegetables you can omit it.

Recipe

Basmati Rice – 1 cup

Carrot – 2

French beans – 100 gram

Cauliflower florets – 1/2 cup

Green peas – 1/2 cup

Green chilli – 3, finely chopped

Green cardamom – 4

Cinnamon – 1 inch piece

Cloves – 4

Bay leaf – 2

Cumin seeds – 1/2 teaspoon

Refined oil – 2 tablespoon

Ghee or clarified butter – 2 tablespoon

Salt – 1 & 1/2 teaspoon or to taste

Sugar – 2 teaspoon or taste

Bengali garam masala – 1/2 teaspoon

Method

1. Rinse the rice well. Soak in water for 15 minutes. Drain the water and keep aside.

2. Heat sufficient water in a pan. When water starts to rolling boil add the rice. Stir and cook until rice becomes soft. Rice shouldn’t be mushy. Keep checking, remove from heat when 90 percent cooked. Check the rice by pressing between your fingers. Strain the rice immediately on a colander to drain the water well.

3. Spread the rice on a plate to cool down. Add salt and sugar and mix well. Add sugar according to your taste. I have used 2 and 1/2 teaspoon sugar, but you can use less sugar. But don’t skip it, add at least 1 teaspoon for taste. Be careful, rice shouldn’t be broken.

4. Wash all the vegetables well. Chop French beans into 1/2 inch pieces. Peel the carrots. Chop into small cubes. Cut the cauliflower into small florets.

5. Marinate the carrots, beans and cauliflower florets with little salt.

6. Crush green cardamom, cinnamon and cloves in a mortar pestle.

7. Heat ghee and oil in a pan or wok. Fry the carrot cubes. Transfer fried carrots to a plate.

8. Now fry the French beans for 1 – 2 minutes. Beans should be remain green. Remove the fried beans from oil.

9. Fry the cauliflower florets till golden brown and remove from oil.

10. Fry the cashew nuts till golden brown and remove from oil. Fry the raisins. When raisins starts to fluff up immediately remove from oil. You can use the raisins without frying if you want.

11. Add cumin seeds, bay leaves, crushed cardamom, cinnamon and cloves in the same oil ghee mixture. When cumin seeds starts to splutter and green peas and finely chopped green chilli. Sprinkle little salt. Saute till green peas becomes tender. To add onion see notes.

12. Now add rice, fried cashew nuts, raisins and all the fried vegetables. Mix well.

13. Fry for 2 – 3 minutes. Stir gently. Rice should be intact. Add 1/2 teaspoon Bengali garam masala powder, mix well and switch off the heat. Your Bengali style fried rice is ready. Serve hot with kosha chicken, fish kalia, dum aloo, dim kosha, chhanar dalna, mutton curry, chutney or any curry.

Notes

1. You can use sliced onion if you want. Add sliced onion after adding cumin, bay leaves, cardamom, cinnamon and cloves and fry. Add green peas when onion becomes light brown.

2. Add green chilli according to your taste.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata I would love to see your creations.

I would love to hear from you. Please share your thoughts suggestions in comment.

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