Chicken Keema Kali Mirch/Black Pepper Chicken Mince

Chicken keema kali mirch or black pepper chicken mince. A spicy delicious dry curry with minced chicken, black pepper, cashew nuts and aromatic spices. Easy and simple recipe but taste is scrumptious. Best accompany with any Indian flatbread.

This chicken keema kali mirch is one of my daughter’s favorite dish which she loves to enjoy in restaurant. When I was planning to make this dish she asked me to let her cook this restaurant style dish. Earlier she sometimes clicked my food pictures. But first time she made the dish and clicked. And its made me really happy. I amazed after tasting the dish. Taste is just awesome.

You may like some more chicken dishes from this blog.

1. Kolkata style chicken biryani

2. Yogurt chicken

3. Microwave chicken

4. Chicken rezala

5. Andhra chicken curry

6. Easy spicy pressure cooker chicken

7. No oil hariyali chicken

8. Sikkimese chicken curry

9. Chicken kosha

10. Zafrani chicken

11. Chicken dak bungalow

12. Chicken clear soup

13. Chicken chaap

14. Roasted drumstick

Blogger group

This post is going to be featured on Facebook gourmet group Shhhhh Cooking Secretly Challenge. In this group every month one of the members decide the theme. And members paired to give two secret ingredients each other. Best part is we paired every month with different bloggers so that we can interact each other. Sometimes we become very good friend. And after preparing the dish members share a picture of the dish and other members have to guess the ingredients. Fun game isn’t it?

Theme of this month is Restaurant Style Food suggested by Aruna who blog at Vasusvegkitchen. Aruna has a wonderful blog. I have to try her Pepper rice

This month my partner is Mayuri who blog at Mayuris Jikoni. I love her collection of restaurants style dishes. Recently bookmarked her Momo soup to try. Mayuri gave me Kasuri methi and lemon. I am sharing this chicken keema recipe using these ingredients. And I gave her ginger and ketchup as secret ingredients. Mayuri shared Kenyan style masala chips.

Recipe is very easy to make. For better taste cook on low flame. For ground spices with cashew nuts boil everything till soft or microwave for 10 minutes. Then grind into a smooth paste. Don’t skip freshly crushed black pepper. It will give lovely taste and strong flavour of black pepper. At last taste and adjust salt and lemon juice if required. If you want your dish more spicy add more green chilli and black pepper. And if you are making for kids reduce the amount of green chilli and black pepper.

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Recipe

For marination

Chicken keema – 1/2 kg

Cumin powder – 3 teaspoon

Coriander powder – 3 teaspoon

Salt – 1 teaspoon

Black pepper powder – 1 teaspoon

To grind

Onion – 3 large, chopped

Cashew nuts – 20

Peppercorn – 1 teaspoon

Cardamom – 4

Cloves – 5

Cinnamon – 1 inch piece

Green chilli – 3-4

For gravy

Mustard oil – 4 tablespoon

Salt to taste

Sugar – 1 teaspoon

Ginger garlic paste – 2 tablespoon

Curd or yogurt – 1/4 cup

Black pepper powder – 2 teaspoon

Lemon – 1

Kasuri methi – 1 teaspoon

Garam masala – 1 teaspoon

Fresh cream – 1 tablespoon + to garnish

Rose essence or rose water – 1/2 teaspoon

Freshly crushed black pepper – 2 teaspoon

Method

1. Rinse the chicken keema well. Drain the water completely and marinate with cumin powder, coriander powder, salt and black pepper powder. Mix everything well. Cover and aside for 15-30 minutes.

2. Boil chopped onion, cashew nuts, peppercorn, cloves, cardamom, cinnamon and green chilli with water. Or microwave everything on high power for 10 minutes. Let it cool down. Grind everything into a smooth paste.

3. Heat a pan or wok. Add 4 tablespoon Mustard oil. Add the above ground paste. Saute for 2 minutes. Add 1 teaspoon Sugar and saute for 1 minute again.

4. Add 2 tablespoon Ginger garlic paste. Cook on low flame for 10 minutes. Keep stirring.

5..Add marinated chicken and mix well. Cover and cook for 20 minutes on simmer. Check and stir in regular interval to avoid sticking to the bottom.

6..Add 1/4 cup well beaten curd, mix and cook for 5 minutes. Keep stirring. Add 2 teaspoon Black pepper powder and salt as required. Cook for 5 minutes again.

7. Taste and adjust the seasoning. Add juice of one lemon, 1 teaspoon Kasuri methi and 1 teaspoon Garam masala. Stir for a minute and remove from heat.

8. Now add 1 tablespoon cream, 2 teaspoon freshly crushed Black pepper and 1/2 teaspoon Rose essence or rose water. Mix and cover the pan. Let it covered for 5-6 minutes. You can use more freshly crushed black pepper if you want.

9. Garnish with fresh cream and cilantro or coriander leaves. Serve hot with roti, paratha, naan, puri or any flatbread.

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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Shahi Kamal Kakdi Or Lotus Stem Korma

Shahi Kamal Kakdi or lotus stem korma. Fried lotus stem slices in spicy aromatic silky smooth thick gravy with fresh or raw turmeric/kachchi haldi made this korma lipsmackingly delicious. If you like lotus stem and bored of usual kofta, curry like usual recipe then its perfect for you. You can also serve this flavorful and delectable shahi korma as a party side dish.

What is korma

Korma or qorma (Hindi: क़ोरमा; Urdu: قورمہ; Bengali: কোরমা) is a dish originating in the Indian subcontinent, consisting of meat or vegetables braised with yogurt (dahi), water or stock, and spices to produce a thick sauce or gravy. Korma has its roots in the Mughlai cuisine[1] of the Indian subcontinent. A characteristic Mughal dish, it can be traced back to the 16th century and to the Mughal incursions into the region. Kormas were often prepared in the Mughal court kitchens. Wikipedia

And Shahi refers to royal. Cashew nuts, almond, fresh cream, and coconut made this korma perfectly shahi or royal. If you love the taste of lotus stem then you can also try Lotus stem biryani.

And here are some korma recipes from this blog.

1. Okra or bhindi korma

2. Soya nugget korma

3. Savoury rasgulla korma

4. Egg korma

You may also like to try Shahi paneer matar from the blog of my friend Priya Iyer.

You can serve this shahi korma with any bread or rice dishes. This korma is one of my daughter’s favourite curry and her suggestion is its best to serve with Malabar paratha or puri. Now choice is yours 😊 Today I served it with a thali of steamed rice, roti, dhania aloo, pumpkin fry and chicken curry.

Ingredients used to make this shahi korma

1. Lotus stem or kamal kakdi – Main ingredient is this Lotus stem. You have to rinse the stem well. Rinse before and after peeling and also after cutting. Then follow the steps as given below in recipe. Here are the pictures of before and after peeling lotus stem.

The lotus plant has been eaten as a food for 7,000 years in Asia. Its stem and roots are often added to soups and stir-fries, but its leaves, flowers, and seeds are also used in cooking. Additionally, its stems, seeds, leaves, and flowers have long been used in traditional medicine preparations. Lotus was used to treat diarrhea, infection, cough, high blood pressure, and fever, among other ailments The lotus plant has a long history of use in Asian cuisine and traditional medicine. It contains many compounds that exhibit health benefits, including antioxidant and antibacterial effects. Healthline

Fresh turmeric or kachchi haldi – Used grated fresh turmeric instead of turmeric powder. Raw or fresh turmeric helps to improve immunity. You may also like to try Turmeric shot with Tulsi or Holy Basil and Vegan fruity golden smoothie with turmeric and aloe vera

Turmeric — and especially its most active compound, curcumin — have many scientifically proven health benefits, such as the potential to improve heart health and prevent against Alzheimer’s and cancer. It’s a potent anti-inflammatory and antioxidant. It may also help improve symptoms of depression and arthritis. Source

Cashew nuts – Ground cashew nuts or Kaju used to make the gravy smooth creamy and tasty.

Almond – Almond or badam paste used to give a nutty taste and make the gravy creamy.

Melon seeds – Melon seeds or charmagaz are also use to make the gravy thick and smooth like other nuts.

Poppy seeds or khas khas – Soaked and ground poppy seeds will give a nutty flavour and make the gravy thick and smooth. To get some recipes with poppy seeds click here.

Fresh coconut – Fresh ground coconut will give a wonderful flavour and mildly sweet taste.

Ginger – Slightly hot ginger will give a lovely flavour to the curry. Ginger and all the other spices have numerous health benefits. You may love to try some recipes with ginger from this blog like Cauliflower with ginger julienne, Gingercake, Kiwi ginger lime cooler, Vegan broccoli stir fry with lemon and ginger julienne, Ginger noodles, Ginger chutney and Saffron rice with ginger julienne.

Garlic – Used Garlic to enhance the taste and flavour. Garlic has numerous health benefits including boosting immunity.

Tomato – Tomato with onion garlic and other spices not only give a wonderful taste and flavour but also give a lovely colour to the gravy.

Sugar – Sugar used to enhance the taste. Little sugar usually used to balance out the flavour and taste. And when adding while frying spices sugar caramelized and gives a lovely colour.

Salt – Salt used to enhance the taste.

Green chilli – Green chilli used to give a spicy kick and for flavour.

Dry red chilli – Soaked in hot water and ground dry red chilli also gives a nice aroma and colour to the gravy. Use less or more according to your spice tolerance.

Onion – Onion used to thickened the gravy and enhance the taste and flavour. Fried and ground onion will give a nice taste and flavour.

Cumin powder – Cumin or jeera powder used for a wonderful aroma and taste.

Coriander powder – Coriander or dhania powder widely used in Indian curries to give a nutty aroma.

Curd or yogurt – I used homemade curd. Thick curd used to give a buttery flavour and slightly tangy taste.

Cilantro or coriander leaves – Cilantro or coriander leaves used to enhance the taste and flavour.

Cardamom, cinnamon, cloves, mace, nutmeg Kasuri methi and ghee or clarified butter used for a lovely aroma and enhance the taste of the gravy.

Fresh cream – Well beaten fresh cream or malai used to give a creaminess to the gravy and mildly sweet taste.

Oil – I used sunflower oil here but you can use any oil of your choice.

Try to prepare all the soaked and ground nuts and spices ready before cooking. You can chop and boil the lotus stem in advance and store in refrigerator for easy and quick cooking. If you don’t have fresh or raw turmeric, use 1/2 teaspoon turmeric powder instead. You can also grind 1 teaspoon soaked raisins with cashew nuts almond, poppy seeds and melon seeds if you like.

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Recipe

Lotus stem or kamal kakdi- 2

Cashew nuts or Kaju – 1 tablespoon

Almond or badam – 1 tablespoon

Melon seeds or charmagaz – 1 tablespoon

Poppy seeds or khas khas – 2 tablespoon

Grated Coconut – 2 tablespoon

Ginger – 1/2 inch piece

Garlic – 2 cloves

Tomato – 2

Salt to taste

Fresh turmeric or kachchi haldi- 1 teaspoon, grated

Sugar – 1/2 teaspoon

Green chilli – 1-2 or to taste

Dry red chilli – 3

Cilantro or coriander leaves – 2 tablespoon

Onion – 1, sliced

Cumin or jeera powder – 1 teaspoon

Coriander or dhania powder – 1 teaspoon

Thick curd or yogurt – 3 tablespoon

Green cardamom or ilaichi – 2

Cloves or laung – 3

Cinnamon or darchini – 1/2 inch piece

Kashmiri red chilli powder – 2 teaspoon

Mace or javitri powder – 1/8 teaspoon

Jaiphal or nutmeg powder – 1/8 teaspoon

Kasuri methi – 1 teaspoon

Fresh cream – 3 tablespoon

Oil – 3 tablespoon

Ghee or clarified butter – 1 tablespoon

Method

1. Wash the lotus stem or kamal kakdi well. Peel and cut the both tips. Wash again under running tap water. Check if it properly clean from inside. Slice the lotus stem.

2. Rinse well and soak in sufficient water for 15-20 minutes. Drain the water and pressure cook with water for 3 whistle. Or after 1 whistle reduce the flame. Cook on simmer for 2 whistle. Immediately remove from heat after 2 whistle. Let the pressure settle down on its own .drain the water and keep aside.

3. Soak almond in hot water. Peel the almond when cool. Soak cashew nuts, melon seeds and poppy seeds in hot water. Or you can microwave for 1 minutes. Also Soak the dry red chilli in 3-4 tablespoon hot water.

4. Grind soaked and peeled almond, cashew nuts, poppy seeds, melon seeds,green cardamom, cloves and dry red chilli altogether with 3-4 tablespoon water. Grind into a smooth paste.

5. Whisk the curd with cumin powder, coriander powder, Kashmiri red chilli powder, nutmeg powder and mace powder.

6.. Heat oil in a pan. Fry the lotus stem slices till golden brown from all the sides. Don’t over crowd, frý in 2-3 batches and remove from oil and transfer to a plate.

7. In the same oil fry slied onion till brown. Let it cool down.

8. Grind the fried onion with green chilli, garlic, ginger, grated fresh turmeric and tomato. Make a smooth paste. Don’t add water.

9. Heat remaining oil of fried onion and add ghee. You can add little more oil if required. Add onion, green chilli, tomato paste and sugar. Saute till oil leaves the sides.

10. Add poppy seeds,coconut and nuts paste. Saute again till everything dried up and oil separates.

11. Reduce the heat and add spices mixed well beaten curd. Also add chopped cilantro or coriander leaves. Saute till dried up and oil leaves the sides. Add fried lotus stem and salt. Reserve 4-5 fried lotus stem slices for garnishing. Mix well.

12. Add 1&1/4 cup water and mix. When it starts to boil reduce the heat. Cover and cook on simmer for 10 minutes. Don’t leave unattended. Check and stir in-between. You can add little more water if required to get your desired consistency. But don’t make it runny. Gravy should be thick.

13. Add remaining fresh cream and stir. Add cardamom powder and Kasuri methi. Crush the Kasuri methi with your palm before adding.

14. Mix and remove from heat. Taste and adjust the seasoning. You can add little more hot water if gravy becomes too thick. Garnish with fresh cream fried lotus stem slices and cilantro or coriander leaves.

15. Serve with roti, paratha, puri, naan, pulao, fried rice or steamed rice. This shahi korma is also great to serve with Malabar paratha.

Notes

1. If you want your korma less spicy use 1-2 red chilli. Use chilli according to your taste.

2. If you don’t have fresh or raw turmeric/kachchi haldi then you can use 1/2 teaspoon turmeric powder instead.

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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Peanut Egg Curry

Peanut egg curry. Spicy delicious egg curry in peanut gravy. Grated eggs and ground peanut made this curry rich creamy and mouthwatering. Perfect side dish to pair with any Indian flatbread, jeera rice, pulao or fried rice.

Taste is completely different from the egg curry we usually make. You can make this as a side dish for your lunch or dinner. This tasty and flavorful curry is also great as party side dish. You may like some more egg curries with different taste and flavour on this blog. Click on the name below to get the recipe.

1. Srilankan egg curry

2. Dim kosha

3. Egg in green curry

4. Dim posto

5. Kerala egg roast with potato

6. Egg korma

7. Egg in mustard gravy

8. Egg in yogurt sauce

9. Spicy egg or masala egg

10. Piperade with Indian spices

And you can also try delicious Potato stuffed egg enchilada

To make this curry you have to grate the hard boiled eggs. Grated eggs and ground peanut will give your curry a rich creamy texture. Peeling soaked peanut is very easy. Just rub the peanut lightly with your finger tips to peel the red skin. I have ground the cardamom, cinnamon and cloves with onion garlic to make a smooth gravy. You can use these whole spices for tempering or tadka before adding onion ginger garlic paste. But these will come in mouth while eating so better to grind into a smooth paste.

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Recipe

Egg – 3-4, hard boiled

Peanut – 1/2 cup

Onion – 1 large, chopped

Garlic – 3-4 cloves

Ginger – 1/2 inch piece

Green chilli – 1-2

Green cardamom – 2

Cloves – 3

Cinnamon – 1/2 Inch piece

Tomato – 2, medium

Cumin powder – 1 teaspoon

Coriander powder – 1 teaspoon

Turmeric powder – 1/4 teaspoon

Kashmiri red chilli powder – 2 teaspoon

Cilantro or coriander leaves – 1-2 tablespoon, chopped, optional

Kasuri methi – 1 teaspoon

Oil – 3 tablespoon

Water – 1&1/4 cup

Method

1. Wash and soak the peanut in sufficient water overnight. Next day drain the water and wash again. Peel the red skin of peanut. Rub the peanut gently with your fingers to remove the red skin.

2. Peel and grate the boiled eggs and keep aside.

3. Grind onion, garlic, ginger, green chilli, green cardamom, cloves and cinnamon into a smooth paste.

4. Grind the soaked and peeled peanut. Add chopped tomato and grind again. Make a smooth paste of peanut and tomatoes.

5. Heat oil in a pan. Add onion garlic, chilli, cardamom, cloves and cinnamon paste. Fry till oil leaves the sides.

6. Add tomato and peanut paste. Mix well. Add cumin powder, coriander powder, turmeric powder and Kashmiri red chilli powder and mix. Saute till spices dried up completely and oil separated.

7. Now add the grated boiled eggs and salt. Also add chopped cilantro or coriander leaves if using. Mix well.

8. Add water and mix. When the curry starts to boil reduce the heat. Cook on simmer for 5-6 minutes.

9..Crush Kasuri methi with your palm and add in the curry. Remove from heat. Your peanut egg curry is ready.

10. Garnish with cilantro or coriander leaves. Serve hot with pulao, jeera rice, rumali roti, paratha, puri, roti, naan or any 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.

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

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Shahi Dum Aloo

Shahi dum aloo. A no onion garlic rich creamy and delicious curry. Easy to make spicy and flavorful curry to paired with puri, paratha, roti, fried rice, jeera rice or pulao. A perfect side dish for this festive season.

On upcoming Navaratri which starts from 7th October this year, many people avoid onion garlic on these days. So here is a mouthwatering and easy recipe for you. You can also make it to serve as Bhog prasad with Luchi, Basanti pulao, Bhuni khichuri or Bengali pulao. I have served it with basanti pulao.

Potatoes are always comes to our resque when no other vegetables available for some reason. I always store potatoes when my vegetable vendor is on leave. Versatile potatoes are

• Packed With Nutrients.

• Contain Antioxidants. Potatoes are rich in compounds like flavonoids, carotenoids and phenolic acids

• May Improve Blood Sugar Control

• May Improve Digestive Health

• Naturally Gluten-Free

• Incredibly Filling

• Extremely Versatile

To read more about health benefits of potato click here.

Some fragrant spices are used to make this potato curry flavorful. I have used ground paste of these spices. You can also use these cardamom, cloves and cinnamon in tempering or tadka. If you are using in tempering don’t forget to crush the whole spices in a mortar pestle. But I like my gravy smooth and many people don’t like if these whole spices comes in mouth while eating. So to make the gravy smooth and creamy grind the spices into a smooth paste. And you can also add 1-2 tablespoon fresh cream at the end of cooking if you want.

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Recipe

Small potatoes – 500 gram

Tomato – 1 medium, chopped

Green chilli – 3-4 or to taste

Ginger – 1 inch piece

Cashew nuts – 10

Melon seeds – 1 tablespoon

Poppy seeds or khas khas – 1 tablespoon

Green cardamom – 3

Cinnamon – 1/2 Inch piece

Cloves – 3

Cumin powder – 1 teaspoon

Coriander powder – 1 teaspoon

Turmeric powder – 1/2 teaspoon

Kashmiri red chilli powder – 2 teaspoon

Curd or yogurt – 4 tablespoon

Mustard oil – 3 tablespoon

Salt to taste

Sugar – 1/2 teaspoon

Kasuri methi – 1 teaspoon

Water – 1&1/2 cup + 4 tablespoon

Ghee or clarified – 2 teaspoon

Cilantro or coriander leaves – to garnish

Method

1. Boil the potatoes in a pressure cooker for 2 whistle. Don’t make too soft because we will fry the potatoes. If you don’t have small potatoes then you can also use large size potatoes. Cut the boiled potatoes in large pieces before frying.

2. Let the cooker cool down. Take out the potatoes and peel them. Prick the potatoes with a fork and keep aside.

3. Dry grind poppy seeds, melon seeds and cashew nuts. Add 3-4 tablespoon water and grind again. Make a smooth paste. Pour the paste into a bowl. Mix well beaten curd or yogurt with the mixture and keep aside.

4. In the same grinder grind tomato, ginger, 1-2 green chilli, cinnamon, green cardamom and cloves. You can use green cardamom, cinnamon and cloves for tempering or tadka but I recommend to grind everything into a smooth paste to get creamy smooth gravy. And the whole spices will not come in mouth while eating.

5. Heat oil in a pan. Add potatoes and salt. Fry till potatoes becomes golden brown.

6. Add tomato, ginger, green chilli, cardamom, cinnamon and cloves paste. Mix well. Add cumin powder, turmeric powder, coriander powder and Kashmiri red chilli powder. Saute till oil leaves the sides.

7. Reduce the heat and add cashew nuts, melon seeds and poppy seeds paste mixed with curd or yogurt. Saute till everything dried up and oil leaves the sides. Don’t increase the heat. Cook on simmer to avoid curdling the yogurt.

8. Add 1 & 1/2 cup water, sugar, 2-3 green chilli and little salt. Remember we have added salt in potatoes.

9. Increase the flame. When the gravy starts to rolling boil reduce the heat. Cook on simmer for 10-15 minutes. Or till you get your desired consistency.

10. Crush Kasuri methi with your palm and add in potatoes. Taste and adjust the salt if required. Add a dollop of ghee or clarified butter and remove from heat. You can add 1-2 tablespoon fresh cream if you like. I didn’t.

11. Garnish with chopped cilantro or coriander leaves. Serve with any pulao, steamed rice, puri, luchi, naan, paratha or any Indian flatbread.

Notes

1. You can use almond instead of cashew nuts.

2. Use chilli according to your spice tolerance.

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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Sri Lankan Egg Curry

Sri Lankan egg curry. A spicy aromatic and lipsmackingly delicious curry from Sri Lankan cuisine. If you’re bored of your regular egg curry then try this egg curry with a completely different taste and flavour.

Coconut milk and spices made this curry superbly delicious. I always love to use aromatic spices. And this curry is absolutely flavorful and mouthwatering. Usually Srilankan curry powder, fish flakes and pandarus leaves are used in this curry. But I don’t have these ingredients. So I used all the spices of Sri lankan curry powder separately. And skipped pandarus leaves and fish flakes. Believe me taste is too good.

Earlier shared some more egg curry recipes on this blog.

. Dim kosha or spicy egg curry

. Eggs in green curry

. Dim posto or eggs in poppy seeds gravy

. Kerala egg roast with potato

. Egg korma

. Eggs in mustard gravy

. Egg with yogurt sauce

. Spicy egg or masala egg

. Piperade with Indian spices

And you may also like to try South Indian turnip curry from Priya Iyer. I am going to try it soon.

I don’t like my curry too hot. But if you like the curry more spicy and hot then you can use 1-2 chopped green chilli. I have used whole dry red chilli for tempering. To make the curry more spicy break or chop the red chilli into 2-3 pieces. Don’t skip the powdered spices. These spices will make your curry flavorful and delicious.

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Recipe

Egg – 3-4, hard boiled

Onion – 1 large, thinly sliced

Garlic – 3 cloves, minced or grated

Ginger – 1 inch piece, grated

Tomato – 2 medium, finely chopped

Mustard seeds – 1/2 teaspoon

Curry leaves – 1 spring

Dry red chilli – 2

Fennel or sounf powder – 1 teaspoon

Cumin powder – 1 teaspoon

Coriander powder – 1/2 teaspoon

Red chilli powder – 1 teaspoon

Turmeric powder – 1/2 teaspoon

Cardamom powder – 1/2 teaspoon

Cinnamon powder – 1/4 teaspoon

Cloves powder – 1/8 teaspoon

Mace or javitri powder – 1/8 teaspoon

Salt to taste

Red chilli powder – 1/2 teaspoon or to taste

Thick coconut milk – 1 cup

Water – 1/4

cup Oil – 3 tablespoon

Cilantro or coriander leaves for garnishing

Method

1. Peel the hard boiled eggs. Make some slit on the eggs with a knife.

2. Heat oil in a pan. Fry the eggs till light golden brown and remove from oil.

3. In the same oil add mustard seeds. When mustard seeds starts to splutter add dry red chilli and curry leaves. You can chop or break the dry red chilli in 2-3 pieces, if you want to make your curry hot.

4. Now add garlic and sliced onion. You can also add 1-2 chopped green chilli with sliced onion if you want.

5. When onion becomes light brown add tomatoes, salt and all the spice powder. Saute till tomato becomes mushy.

6. Add coconut water and water. Add a few finely chopped curry leaves. Let it boil. You can also add 1-2 slit green chili if you want.

7. When it starts to rolling boil add the eggs and reduce the heat. Cover the pan and cook on simmer for 5-6 minutes.

8. Switch off the heat. Garnish with cilantro or coriander leaves. Serve hot with steamed rice, Pulao, Barista fried rice, Bengali pulao, Fried rice, or any bread.

Recipe note – Use chilli according to your spice tolerance.

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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Masoor dal Chochchori Or Chorchori

Masoor dal chochchori or chorchori. A flavorful and delicious thick dal to serve with roti, paratha or steamed rice. Easy to cook but taste is scrumptious. This red lentil or Masoor dal chochchori is an age old recipe from Bengali cuisine.

After bhaja muger dal and narkol die chholar dal this Masoor dal chochchori is my most favourite dal. Serve it as a side dish or enjoy bowlful hot dal on its own. Earlier shared one more masoor dal recipe from Bengali cuisine. To get the recipe click here.

This recipe is my contribution for 306 #Foodiemonday bloghop theme is dal or lentil. This time it was my turn to suggest. Let’s see what my fellow bloggers share. Waiting for some wonderful dal or lentil recipes.

This dal recipe is very easy but taste is absolutely mouthwatering. I have used fried garlic cloves to garnish because my daughter loves fried garlic cloves in dal but you can skip this step if you don’t like. Also Kashmiri red chilli powder is not used in authentic recipe but I used to add some colour. You can use mustard oil to make this dal and omit ghee. Or make the dal with any oil and add a teaspoon of ghee before removing from heat. Choice is your.

Recipe

Masoor dal or red lentil – 1 cup

Green cardamom – 2-3

Cinnamon – 1/2 inch piece

Cloves – 3

Bay leaf – 1

Onion – 1, chopped

Garlic – 3-4

Ginger – 1/2 inch piece

Ghee or clarified butter – 2 tablespoon

Salt to taste Sugar – 1/2 teaspoon, optional

Garlic cloves – 6 to garnish, optional

Cumin powder – 1/2 teaspoon

Coriander powder – 1/2 teaspoon

Kashmiri red chilli powder – 1 teaspoon, optional

Water – 3 cup

Cilantro or coriander leaves – 2-3 tablespoon, chopped

Green chilli – 3-4 or to taste

Method

1. Wash the dal well and soak in water for 5-10 minutes. Drain the water completely and keep aside.

2. Crush the cardamom, cinnamon and cloves in a mortar pestle.

3. Grind onion, garlic, ginger and one green chilli into a smooth paste.

4. In a small bowl mix turmeric powder, cumin powder, coriander powder, Kashmiri red chilli powder and 1 tablespoon water. Mix well. You can use hot variety red chilli powder if you want your dal more spicy.

5. In a pan or wok heat ghee or clarified butter. You can use half ghee half oil if you want. See notes for more options.

6. Fry the garlic cloves till golden brown and take out of the ghee or clarified butter. This step is optional. You can skip if you want.

7. Add crushed cardamom, cinnamon, cloves and bay leaf. Add onion, garlic, ginger, chilli paste and saute till oil leaves the sides and raw smell of onion garlic goes away.

8. Add water mixed all the spices. Fry again till everything dried up and oil leaves the sides.

9. Now add drained dal or red lentil. Saute for 2 minute. Add water, salt, chopped cilantro or coriander leaves, 2-3 green chilli and sugar if using. Mix well.

10. Cover and cook for 10 minutes or until dal becomes soft and thick on medium flame. Check in-between and stir. Dal should be thick. Taste and adjust salt if required.

11. Garnish with cilantro or coriander leaves and fried garlic cloves if using. Serve with steamed rice or Indian flatbread or any bread.

Notes

1. Mustard oil can be used instead of ghee or clarified butter.

2. Add green chilli according to your taste. Use more green chilli or red chilli powder if you want your dal spicy.

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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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.

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

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Dim Kosha Or Spicy Egg Curry With Thick Gravy

Dim kosha or spicy flavorful egg curry from Bengali cuisine. A rich and thick curry, best accompany with steamed rice pulao, puri, naan or any bread. Easy to make and delectable taste.

Posting after a short break. Hope you will like the recipe. Earlier shared Chicken kosha Kosha means bhuna or frying the spices well. For delectable taste you have to fry the spices on low flame for a long time. I had served this delicious dim kosha or spicy egg curry with Saffron rice .

Eggs are a very good source of inexpensive, high-quality protein. More than half the protein of an egg is found in the egg white, which also includes vitamin B2 and lower amounts of fat than the yolk. Eggs are rich sources of selenium, vitamin D, B6, B12 and minerals such as zinc, iron and copper. A study published in Paediatrics magazine has suggested that giving young children just one egg a day for six months, alongside a diet with reduced sugar-sweetened foods, may help them achieve a healthy height and prevent stunting. Source

You may like some more dishes with eggs on this blog. Click on the name below for recipe.

1. Piperade-with-indian-spices

2. Soya-loaf

3. Kerala-egg-roast-with-potato

4. Egg korma with almond and coconut milk

5. Eggs in mustard and poppy seeds

6. Egg in yogurt sauce

7. Spicy egg or masala egg

8. Egg pulao

9. Potato stuffed egg enchilada

10. Tomato cilantro egg drop soup

11. Dimer chop or deviled egg

12. Chicken-dak-bungalow

Happy to post for our bloghop group again after more than a month. This week 273 #Foodiemonday bloghop theme is My Family Favorite recipe suggested by Priya Vijaykrishnan who blog at Sweet Spicy Tasty. A perfect blog name. You can get many wonderful savoury, sweet, spicy, healthy, authentic, innovative and mouthwatering recipes on her blog. I have bookmarked her different types of lipsmacking chutneys and Date coconut microwave laddu to try.

As I mentioned above recipe is very easy to make. Fry the salt, turmeric powder marinated hard boiled and peeled eggs. Don’t forget to make a few slit on the eggs. I had used mustard oil, you can use any oil but this curry taste best with mustard oil. If you don’t like to use green cardamom, cloves and cinnamon, then you can use 1 teaspoon panch phoran for tempering. To make panch phoran or five spice mix 1 tablespoon each nigella seed or kalonji, cumin seeds or jeera, mustard seeds or sarso, fennel seeds or sounf and 1/2 tablespoon fenugreek seeds or methi. I also make dim kosha with panch phoran for a change. But this dim kosha with crushed whole spices is aromatic and more delicious.

Recipe

Eggs – 4, boiled and peeled

Onion – 1 large, thinly sliced

Ginger garlic paste – 1 tablespoon

Tomato – 1 ,finely chopped

Great chilli – 2 – 3, slit

Green cardamom – 3

Cloves – 3

Cinnamon – 1/2 inch piece

Dry red chilli – 1

Bay leaf – 1

Turmeric powder – 1/2 teaspoon + 1/4 teaspoon

Cumin powder – 1 teaspoon

Coriander powder – 1 teaspoon

Kashmiri red chilli powder – 2 teaspoon

Garam masala powder – 1/2 teaspoon

Sugar – 1/2 teaspoon or to taste, optional

Salt to taste

Tomato ketchup – 1/2 tablespoon

Mustard oil – 3 – 4 tablespoon

Water – 1 cup

Method

1. Make some slit on the hard boiled eggs. Marinate the eggs with little salt and 1/4 teaspoon turmeric powder. You can also add little red chilli powder. I didn’t.

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

3. Heat oil in a pan. Fry the eggs till golden brown from all the sides.

4. Remove the eggs from oil and place on a plate.

5. Add bay leaf, dry red chilli and crushed cardamom, cinnamon and cloves in the same oil.

6. Now add sliced onion. Fry till onion starts to change it’s colour.

7. Add ginger garlic paste and fry for a minute. Add chopped tomato, salt, cumin powder, coriander powder, turmeric

8. Now add tomato sauce and stir. Add water and mix well. When water starts to boil add the eggs and slit green chili. Add sugar if using. Mix well.

9. Cover and reduce the heat. Cook on simmer for 7 – 8 minutes. Remove the cover and cook on high heat until gravy becomes thick. Add garam masala and mix. Taste and adjust the salt. Mix and remove from heat.

10. Garnish with cilantro or coriander leaves. Serve with roti, puri, naan, paratha, steamed rice, jeera rice or pulao.

Notes

1. You can add peeled, cubed and fried potato in curry if you want.

2. Use chilli according to your taste.

3. You can also use 1 teaspoon panch phoran instead of crushed whole spices for tempering or tadka.

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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Soya Nuggets Curry With Poppy Seeds, Coconut And Sweet Corn

Soya nuggets curry with poppy seeds, coconut and sweet corn. A delicious and flavorful curry with protein rich soya nuggets. Different aromatic spices, almonds and poppy seeds made this curry rich and absolutely delicious. A perfect accompany with naan, paratha, roti or any type of rice. You can also make this delectable curry with chicken, eggs or any non vegetarian dishes.

You may like some more recipes with soya nuggets, chunks or granules on this blog. Click on the name below for recipe.

1. Soya loaf

2. Soya nugget korma

3. Protein rich soya nuggets

4. Spinach curry with corn and soya chunks

5. Soya egg shami Kabab

6. Soya paneer lollipop

7. Soya kofta balls in gravy

8. Oats soya green gram toast

9. Veg calzone

To make this curry you will need onion, garlic, poppy seeds, almonds fresh coconut, sweet corn and some aromatic spice powder. I have used paste of poppy seeds, ginger, garlic, coconut and almond to make thick and rich gravy. Cubed tomatoes made the curry attractive. You can also make this gravy with eggs, chicken or any non vegetarian dishes.

Recipe

Soya nuggets – 1 & 1/2 cup

Fresh coconut – 1/3 cup, grated or finely chopped

Sweet corn – 1/2 cup

Tomato – 2, cubed

Onion – 1, chopped

Ginger paste – 1/2 tablespoon

Garlic paste – 1/2 tablespoon

Green chilli – 2 – 3 or to taste

Poppy seeds or khaskhas – 2 tablespoon

Almond – 2 tablespoon

Cinnamon powder – 1/2 teaspoon

Clove powder – 1/4 teaspoon

Cardamom powder – 1 teaspoon

Cumin powder – 1 teaspoon

Coriander powder – 1 teaspoon

Turmeric powder – 1/2 teaspoon

Kashmiri red chilli powder – 2 teaspoon

Black pepper powder – 1/2 teaspoon

Yogurt or curd – 1/4 cup

Salt to taste

Oil – 2 tablespoon

Cumin seeds – 1/2 teaspoon

Bay leaf – 1

Water – 1 & 1/2 cup

Method

1. Boil the soya nuggets with 3 cup water and 1 teaspoon salt. Let it cool down. When it cool down drain the water. Rinse 2 times with fresh water. Drain and squeeze well.

2. Cut the tomatoes in cubes.

3. Soak the almond in hot water. Peel the almonds when cool.

4. Grind the poppy seeds. When it becomes powder add soaked and peeled almonds, fresh coconut and 1 – 2 green chilli. Add 3 – 4 tablespoon water and make a smooth paste.

5. In a bowl mix yogurt, turmeric powder, cumin powder, coriander powder, clove powder, cinnamon powder, Kashmiri red chilli powder, black pepper and 1/2 teaspoon cardamom powder. Whisk well.

6. Heat 2 tablespoon oil in a pan or wok. Add cumin seeds and bay leaf. When cumin seeds starts to splutter add chopped onion and fry till onion becomes translucent.

7. Add ginger garlic paste. Saute till raw smell goes out and onion becomes brown.

8. Reduce the heat to low and add spices mixed yogurt. Saute till oil leaves the sides. Stir continuously.

9. Now add poppy seeds, coconut, green chilli and almond paste. Saute till the mixture dried up.

10. Add cubed tomatoes. Saute for a minute. We don’t want the tomatoes mushy.

11. Add squeezed soya nuggets, sweet corn and salt. Mix well and saute till soya nuggets coated with spices.

12. Add water and 2 – 3 green chilli. When it starts to rolling boil reduce the heat. Cover and cook on simmer for 15 minutes. If you want thick gravy add 1 cup water only.

12. Remove the cover add remaining 1/2 teaspoon cardamom powder, mix and switch off the heat. You can add 1-2 tablespoon fresh cream I didn’t.

13. Garnish with sliced tomato, almond and coconut pieces. You can also garnish with cilantro or coriander leaves. Serve hot with steamed rice, pulao, jeera rice, roti, paratha, puri naan or any bread.

Notes

1. Cashew nuts can be used instead of almond.

2. Add chilli according to your taste.

3. You can also make this gravy with eggs, chicken or fish instead of soya nuggets.

4. Fresh cream can be used at the end.

This post is my contribution to A to Z monthly challenge. Wherein a group of bloggers come together and we choose key ingredients alphabetically to cook and post a dish every month. This month’s alphabet is letter P. And my star ingredient is poppy seeds.

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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Chhanar Paturi Or Steamed Cottage Cheese/Paneer

Chhanar paturi or steamed cottage cheese. An easy to make paneer or cottage cheese dish from Bengali cuisine. You can make paturi with fish, eggs or any vegetable following this recipe. Just marinate the mashed paneer wrap with banana leaf and steam and your delicious paneer is ready. Serve this no onion garlic side dish steamed paneer or chhanar paturi with hot steamed rice and lemon wedges.

Now you can ask what is paturi. Literally meaning of paturi is wrapped in leaves. And leaves should be edible. You can use banana leaf or pumpkin leaf etc. Paturi can be made with fishes like hilsa or ilish, bhetki etc, eggs or make niramish paturi with chhana or paneer/cottage cheese, cauliflower, broad beans or any other vegetable following this recipe. You can also shallow fry these paturi instead of steaming. After wrapping with banana leaves shallow fry with mustard oil till leaves becomes brown. Earlier shared broad beans paturi in a different way. I have stuffed the broad beans before steaming. Click on the name for recipe. Stuffed steamed broad beans

And if you want the similar taste without steaming or wrapping with leaves check out my Cauliflower paturi

Sending this post to Facebook group Shhhhh Cooking Secretly challenge. Shhhhh Cooking Secretly a group started by Priya of Priya’s Versatile Recipes, is where every month food bloggers are paired up and give each other 2 secret ingredients to cook with according to the theme chosen. Theme of this month is steamed food suggested by Anu Kollon. Do check out her recipe of Kerala style steamed rice for this theme. This month my partner is Priya Vijaykrishnan. Priya gave me poppy seeds and curd and I gave her hing or asafoetida and ginger. And she made delicious Amiri khaman with these ingredients.

This chhanar paturi or steamed cottage cheese/paneer is very easy to make. Just marinate the mashed paneer, wrap with banana leaves and steam in steamer or pressure cooker. I have used my rice cooker to steam. If you don’t have steamer then you can use pressure cooker or pour sufficient water in a pot place a stand on the middle. Arrange paturi on a plate and place on the stand. Cover and steam till done. Or shallow fry the paturi on a pan with mustard oil. You can double the ingredients if require.

Recipe

Paneer or cottage cheese – 1 cup

Mustard powder – 1 tablespoon

Poppy seeds or khaskhas – 2 tablespoon

Green chilli – 3 – 4 or to taste

Coconut – 1/4 cup, grated or finely chopped

Mustard oil – 1 tablespoon

Salt to taste

Turmeric powder – 1/4 teaspoon

Thick curd or yogurt – 1 tablespoon

Cashew nuts to garnish, optional

Banana leaf – 1

Cotton thread as required

Method

1. Wash the banana leaf from both sides. Wipe with a kitchen towel. Heat a pan and place the banana leaf over it. Heat the leaf from both sides. Leaf shouldn’t be burned. Just heat to make the leaf little soft.

2. Mash the paneer or cottage cheese well to make smooth.

3. Grind the poppy seeds. Add coconut and 1 – 2 green chilli. Use very little water if require to make smooth paste.

4. Mix the paste in mashed paneer. Add salt, mustard oil, curd or yogurt, turmeric powder and mustard powder. Mix well. Mash again to make smooth.

5. Cut the banana leaf into two pieces. I have made two paturi. You can make small sized 4 paturi. Cut the banana leaf accordingly.

6. Grease the banana leaf pieces with mustard oil if you want. I didn’t. Gently shape the paneer mixture into square or rectangular. Place on banana leaf pieces. Place 1 slit green chilli and cashew nuts over it.

7. Wrap the leaf and make like an envelop.Tie with a cotton thread.

8. Boil the water in steamer. Place the envelopes on steamer. Cover and steam for 15 to 20 minutes.

9. Open the envelopes and serve delicious paturi with steamed rice and lemon wedges.

Notes

1. Use green chilli according to your spice tolerance.

2. Instead of steaming you can also shallow fry these paturi in a pan. Fry till the banana leaf becomes brown.

3. Lemon juice can be used instead of curd or yogurt.

4. You can also use 1-2 teaspoon lemon juice in the marination with curd.

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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