If you are non-vegetarian, you know what I’m saying- chicken is such a thing that however way you prepare it, it tastes great. Be it home-made Bengali style chicken keema curry or boiled chicken with apples and fresh cream – chicken is always the show stopper.

When am at home, back in Kolkata, I just can’t think of any Sunday lunch without chicken curry and warm white rice. It was in an evening at Boca Grande, Bangalore that I had my first taste of chicken teriyaki, a Japanese way of preparing chicken. The boneless chicken breast cooked in teriyaki sauce, and served with boiled vegetables. It tasted awesome; the softness of the meat with the sweet yet pungent sauce is a treat by itself.

A little googling of chicken teriyaki suggested that Teriyaki is a combination of two Japanese word “teri” means luster, and “yaki” means grill or broil. The sauce brings the lustrous look to the ingredients and the way of cooking generally broiling or grilling leads to its name. Chicken teriyaki can be prepared in different ways using mirin or even honey, sake and many other types of ingredients. Here’s my version specially dedicated to my Baba on father’s day. Happy  Father’s Day, Baba.

Ingredients:

For the chicken teriyaki

• 2 boneless chicken breast, 200gms each
• 1 cup dark soya sauce
• 1 cup chili vinegar
• 2 tablespoon sugar
• 2 tablespoon cornstarch/ corn flour

For boiled vegetables

• 2 cup of cauliflower, carrots, French beans, potatoes – all cut to bite size pieces
• ½ cup peas
• Salt to taste

Preparation:

For the chicken teriyaki

• Preheat the oven 200°C
• Mix the corn flour with vinegar to a homogenous mixture
• Add the soya sauce, and sugar and bring to boil with constant stirring
• Coat the boneless chicken breast evenly with the sauce (keep about ½ cup sauce for later), and place in the middle rack of the preheated oven
• Keep for 10 mins and then turn the chicken pieces around, coat with the extra sauce and keep for 10 mins more

For boiled vegetables

• Bring all the vegetables to boil with salt
• As they turn soft drain out the excess water and keep the veggies under cold water to stop further cooking
• Separate and mash the potatoes, season with chili flakes
• Season the other vegetables with salad seasoning or any other seasoning of choice

Assemble the teriyaki chicken, mashed potatoes and vegetables in a plate and serve hot with warm white rice or buttered buns.

Hot Tips – Depending on the size of the chicken the cooking time may vary, so check in between whether your chicken has been cooked. You can shred the prepared chicken and place inside sandwich breads.

Sending this entry to Krithi’s Serve It Grilled event.

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Indrasis went on a (the first?) date to Arsalan’s with just 150 bucks in his pockets. He calls himself “Biryanistic person”, and now we know why. Mala has Biryani thrice a week and no prizes for guessing, she lives in Hyderabad. Lucky you, Mala. Sohini’s first night in a new city transformed from being troublesome (no furniture in the new house) to aromatic (she had Hyderabadi Biryani with her love and the company of  good friends). As she rightly said, a ‘priceless‘ moment indeed.

Biryani sure does wonders

While searching for the root to this very popular food, I came across a rediff link, which says there are about 26 different types of Biryani prepared all over India – the Iranian, Hyderabadi, Calcutta Biryani are just a few to the almost unending list of biryani variations. Tracing the root of biryani, it is said that this meat and rice platter originated in Persia and came to India through the trade routes. The word is derived from the Farsi word “beryā(n)” meaning fried or roasted. Depending on the availability of spices the variations in biryani began throughout India.

Hyderabadi biryani, the most popular type in entire India originated in the kitchens of nawabs of Hyderabad. This single type can again be sub-grouped into believe it or not 49 types depending on the type of meat used. This special type is mostly accompanied with mirch ka salaan and raita (stay tuned for the recipes tomorrow).

My obsession towards biryani started with Meghna Foods, a very small restaurant (about 3 years back and now has expanded to 3 centers in the city) in Koramangala, Bangalore. To be very truthful I was never a biryani person until I tasted the Hyderabadi biryani at Meghna Foods. Back to Kolkata, I have no access to my new grown obsession, and so had to search for a substitute. Knorr Hyderabadi Biryani was the closest I could reach here in Kolkata.

Ingredients for Hyderabadi Biryani:

• 1 packet Knorr Hyderabadi Biryani mix
• 350gms chicken
• 1½ cup long basmati rice
• 2 medium sized onion, finely chopped
• 4 tablespoon clarified butter (ghee)
• 2 tablespoon sunflower oil
• 10 each of cloves, cardamom
• 4 cinnamon sticks
• 2 teaspoon lemon juice
• 1 handful of curry and mint leaves

Preparation steps for Hyderabadi Biryani:

• Pour half the ghee in a large handi and put in the cardamom, cloves and cinnamon sticks
• Toss for half a minute, then add the rice and mix well with the ghee
• Pour in little over 3 cups of water, and the lemon juice
• Let the rice cook till half done
• Heat a wok on the other gas burner pour in the oil, fry the onions till golden brown, take out half the onions and keep aside
• Add the chicken to the sautéed onions
• Mix the Knorr Hyderabadi Biryani mix to 1 cup of water and pour it over the chicken, mix well, add another cup of water
• Check the rice and chicken both. Pour in more water if required
• As the rice gets half done, take out half of the rice from the handi and keep aside
• Spread some curry and mint leaves over the rice
• Put in the half done chicken and the gravy, now cover it with the rest of the rice
• Spread some more curry and mint leaves over the rice
• Cover the handi with a lid and seal it with kneaded flour
• Simmer for about 30mins
• While serving garnish with the fried onions and pour a dash of biryani atar

Hot Tips- I have prepared it by my own way, if you wish you can just follow the methods mentioned at the back of sachet. The use of onions, and the fresh leaves and also the biryani atar brought a zesty taste to the dish.  You can also prepare the biryani in an oven. Preheat the oven to 150°C. After assembling the rice and meat put it in a tightly covered vessel and cook for an hour.

Further Reading – For the accompaniments stay tuned to Cook Like a Bong

What is your best Biryani memory? Please share here.

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After The Mainland China Cookbook (read the book review) was delivered last Saturday, I was just trying to find that opportunity to prepare something from it. Though I prepared crackling spinach, but before I could even get a chance to take a snap, it was all finished.

Last night prepared chilli chicken. Chilli chicken is probably the most popular Chinese dish prepared in IndiaJ. According to Mr. Ranjit Banerji, one of our very active users of the Cook Like a Bong Facebook page, chilli chicken and chicken manchurian is the innovation of the famous Nelson Wang, the founder of China Garden restaurant in Mumbai. It seems almost everybody can relate to this juicy and succulent Chinese preparation. From roadside stalls to fine-dining Chinese restaurants, chilli chicken finds it place everywhere. During my school days, I remember our favorite party-time combo was fried rice and chili chicken.

The Mainland China cookbook has the Keong style of chilli chicken documented. I have made a little variation to this dish to add the extra hint of greens in this saucy Chinese dish.

Ingredients:

• 200gms of Boneless chicken, cut into bite size pieces
• 1 egg
• 2 heaped tablespoon of cornflour
• ½ cup capsicums, cut into 1” triangles
• ½ cup onions, chopped into 1” squares
• ½ tablespoon of Ginger-garlic paste
• 6-7 green chilies, chopped
• 2 ½ tablespoon dark soya sauce
• 1 teaspoon of vinegar
• 3-4 tablespoon vegetable oil
• ½ cup of spring onions, chopped to 1” sizes
• Few spring onions finely chopped for garnishing, optional
• Salt to taste

Preparation:

• Dissolve half the cornflour with 1 tablespoon of soya sauce and one beaten egg
• Mix this with the chicken, marinate for ½ hour
• Stir fry the chicken till the outside turn crispy, remove from the wok and soak the extra oil in a kitchen paper
• Heat oil in a wok, as the oil turns smoking hot add the capsicum and onions. Stir well till the onions turn translucent. Add the green chilies
• Dissolve the extra cornflour in the remaining soya sauce, and pour it in the wok, stir
• Add the fried chicken and spring onions, and adjust the seasoning
• Cook till the chicken is evenly coated with the sauce
• Serve hot with noodles garnishes with chopped spring onions

Hot Tips – You can keep the chicken in the marinade for longer hours, but then refrigerate it.

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Poppy is one of the oldest recorded spices in the world. It’s used in various culinary and medicinal purposes. It is obtained from the poppy opium (Papaver somniferum) plant. As mentioned in the wiki page of poppy seeds, the plant had been grown by the Sumerians. Poppy has also been mentioned in Egyptian papyrus scrolls as early as 1550 B.C.

Poppy was at first used as a sedative and then as a spice. But, this kidney shaped seed with its unmatched taste and aroma has stolen the hearts of thousands of foodies across the world. So, when I got to host the Cooking with Seeds event, the brain child of Priya of Priya’s Easy and Tasty Recipes, I chose poppy.

Poppy is extensively used in Bengali cuisine. Starting from stir fried poppy paste with a little garlic and salt to the famous alu-posto and dim posto sorse. Be it vegetarian or non-vegetarian dish poppy finds its place everywhere in Bengali preparation.

I have categorized the entries into four different classes depending on the type of the dish and without further ado here’s the list. Hope you enjoy it.

Vegetarian:

Nithu Bala of Nithu’s Kitchen –
Beetroot Kurma

Priya of Priya’s Easy and Tasty Recipes –
Sprouted Kala Channa Kurma,
Bittergourd Masala,
Broad Beans & Potato Stir fry,
Banana Blossom Dumplings Gravy

Roshan of Roshan’s Cucina –
Green Pea Kurma

Pavanisrikanth  of FoodLovers–
Aloo Kurma

Sangeetha of Sangi’s food world –
Potato pakoda kuruma

Preethi Ram of Preethi’s Culinary –
Navratna Kurma

Non – Vegetarian:

Roshan of Roshan’s Cucina –
(Tomato Pilaf with) Mughlai Chicken

Nandini of Nandini’s Food Page –
Fish Kurma
Egg Masala

Desserts:

Sangeetha of Sangi’s food world –
Poppy seed Almond Basundi

Priya of Priya’s Easy and Tasty Recipes –
Poppy Seeds Kheer

Jaya of Tamalapaku –
Pala Poli

Nandini of Nandini’s Food Page –
Bottlegourd and Moong Dal Payasam/Kheer

Miscellaneous:

Ayantika Ghosh of Eat Drink n Rock –
Jam filled poppy seed cookies

Priya of Priya’s Easy and Tasty Recipes–
Poppyseeds & Quinoa Spice Powder

Gayathri of Gayathri’s Cook Spot–
Poppy Seeds Dinner Rolls

Tanvi of Sinfully Spicy –
Bengali Beet Chops

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Debjani is a very active contributor to our Cook Like a Bong Facebook page. She has also contributed to the recently published authentic Bengali recipe cookbook, Sharadiyar Rannabati. Debjani posted about her signature dish, Achari Murgh in the Facebook page. I have heard and tasted alu achari before, but achari murg was an absolute different preparation. So, I tried it out at home and it was marvelous. So, I thought of sharing this wonderful recipe as a guest post from Debjani Chaudhuri.

Bengali chicken or mutton curries are mostly include potatoes with a thick and spicy gravy. Whether it’s chicken-do-peyaja or the kasha mutton potatoes are a must. But, unlike the age old dishes, this special chicken curry from Debjani’s kitchen didn’t have those potatoes neither does it have that pinch of garam masala to add the extra flavor. According to Debjani, as garam masala as its own smell and taste it would have killed the scent and tangy taste of the pickle oil.

Ingredients:

• Chicken , cut into small pieces
• 8 whole dry red chilies
• 1 teaspoon Mustard seeds
• ½  teaspoon Fenugreek seeds (methi dana)
• ½  teaspoon  Cumin seeds / jeere
• 1 teaspoon Fennel seeds (saunf / mouri)
• 1 teaspoon Onion seeds (kalonji)
• 1 teaspoon Thymol/ carom seeds (ajwain)
• 2- 3 Bay leaves
• Mustard oil (must to use shorshe tel)
• 4 medium Onions, chopped
• 2 inch piece Ginger, chopped
• 15-20 cloves Garlic, chopped
• 1 teaspoon Turmeric powder
• 1 teaspoon Red chilli powder
• 4 medium Tomatoes, chopped
• 1 tablespoon Lemon juice
• Fresh coriander leaves, chopped ( for garnishing – optional)
• 3 – 4 tablespoon of pickle oil
• Salt to taste

Preparation:

• Heat oil in a wok (kadai) and add all the seeds ( paanch phoron n ajwain) for tempering
• Let the seeds splutter a bit, add bay leaves and whole red chilies
• Add onion and garlic, ginger and tomatoes
• Put in the turmeric powder, red chili powder, and salt
• Add the chicken pieces and fry with the spices a bit
• When the oil separates, pour in little water and cook covered
• Cook it on a slow fire and let the chicken become tender and cooked in its own juice, without adding too much water
• When nearly done add lemon juice and ad pickle oil, mix and cover
• Put off the flame, and serve with chapatis and salad.

Hot Tips - Debjani did not use garam masala for the preparation as it will spoil the taste of pickle. She used garlic pickle oil for this preparation, but you can also use pickle oil of chili pickle or mixed pickle, for added punch.

Panch Phoron is a concoction of 5 different spices – fenugreek, mustard, cumin, fennel and onion seeds/ nigella.

Don’t forget to have a copy of our Festive recipe e-book and the October calendar. And do send in your entries to the ongoing event Cooking with Seeds – Poppy, a brain child of Priya from Priya’s Easy and Tasty Recipes, just 2 more days to go before the event ends.

Preeti of ISing Cakes was kind enough to share the “One Lovely Blog” award with us. Thanks a lot Preeti.

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Thank you all for your great response at the first part of Monthly Mingle RoundUp and as promised here comes the second part of roundup. Of the five different categories – soups, bakes, fruits, sides and others, I have posted the former two yesterday and here’s the last three. Which one did you like most?

Fruits

Oz of Kitchen Butterfly is crazy about poached pears, and so is her husband. So no points for guessing this one, she sent a wonderful Simply delicious pear recipes served with creamy rice pudding

When most of us are braving the winter chill (and some even hails), Quinn of Quinn’s Baking Diary is having a hard time in Australia coping with the mercury rising as high as 41̊C. That didn’t turn her down and here she is with a Roasted Corella Pears with Vanilla Bean & Lemon for the event.

Soma of e-Curry has brought the colors of her recent Disney world in her kitchen, if you don’t agree check out Moroccan Carrot & Orange Salad which says it all with those vibrant shades.

My Experiments & Food has a healthy Grape Raita to serve.

Sides

Spinach and Popeye are inseparable indeed. That’s what Shankari of Sacrameto Spice has to share with us – Sauteed Spinach with Raisins & Pine Nuts

Indrani of Appayan has a list of all the veggies that supply you with the nutrients just right for this dry and chilling winter. She puts in all to make this wholesome Bengali Winter Vegetable Medley

Another vegetable medley – Bandhakopi Palang Kablir ghonto from another Bong cook, Jayashree of Spice and Curry

Santhy Sankar of Appetite Treats enjoys the US winter with a Cauliflower Stir Fry

Coaxing her children to eat greens Deeba of Passionate About Baking has some colorful recipe to share with us, it’s a Chargrilled Broccoli with Chilli & Garlic

Herbs are an integral part of the winter market. Nandini of Usha Nandini’s Recipes had this spicy Masala Beans with Fenugreek leaves and Vegetables with Almonds to share

Shama of Easy to Cook Recipes had three recipes in mind – Green Pigeon Peas, Butter beans curry and Mochhai curry/ Field beans curry

Koki of Cooking With Koki has sent a lovely dish for the event – Pachai Mochai kootu as a part of her four day celebration of Pongal.

Kalva of Curry In Kadai started her new year with a lovely Moms Spicy Vegetable Kurma.

Enough of vegan. Lets take a short break and enjoy Chicken Saag, a chicken preparation with seasonal herbs, by Arundhuti of Gourmet Affair.

Others

Solange of Pebble soup had sent a lovely Risotto al Cavolfiori for the event.

Noodles can only mean Chinese. But ask Sudha of Malaysian Delicacies, she has something else in mind, a Noodles in Gravy (Mee Rebus Johor)

Well, you can’t talk about winter in North India without referring to Winter special-makke di roti and sarson da saag. Pari of Foodelicious has rightly contributed this all in one healthy delicacy.

Faiza of Faiza Ali’s Kitchen has prepared a Mexican dip, Guacamole for this occasion. Try it this winter along with chips or quesadillas.

Want to have a real treat? Try this Cauliflower Patties with Coriander from Graziana of Erbe in cucina (Cooking with herbs)

Well, enough heavy recipes here, lets have a cold drink. A Grape juice from the Kanchan of Kitchen Gossip

Which one did you like?

Here’s the photos of all the entries for this event:

Monthly Mingle – Winter Fruits and Vegetables

Ongoing Events

Don’t forget to take part in

• Salad Carnival ending February 14
• Healthy Fast Food event, ends February 5th. This event is being hosted by Radhika at her blog and I am the co-host

Do send in your lovely entries for the events

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Festive spirit is raging high among Bongs with Durga Puja just round corner (only 11 days). There is so much to talk about – Puja Barshiki, history of Durga Puja, Durga Puja in Kolkata, memories of school/college days, Mahalaya hymns, my experience at last year’s Puja at Bangalore and of course the Puja wardrobe, Puja recipes – that I became overwhelmed with to write and what to leave out.

So, here’s the deal.

Starting today, I’ll write a post a day till Puja starts. And in these posts, I hope to cover ‘Pujor Amej’ (Festive Flavour) in terms of food, history and a bong’s insight. There would be occasional touches of fashion trends too.

And some updates on Durga Puja Food Festival too. Hurry folks, the deadline for getting a chance for an entry in the eBook and a prize is 22^nd September. Click here for more information.

Puja is almost at the door steps and am counting on the days, just 11 days to go. The first essence of the puja you get in Kolkata is the sale of the Puja Barshikis. At this time of the year the fat magazines is a well known scene at the news paper stalls. I had not yet bought my share of Puja Shankha this time, but just brought back home this month’s edition of Anadamela. The trigger was the painting of a Durga idol on the cover page of the edition; it said “Pouranik Galpe Debi Durga” (Mention of the Goddess Durga in mythology). I’ll let you all the stories in the corresponding posts, so be patient.

There had been several stories about the inception of this autumn festival, which became the most important festivals among Bengalis, and for that matter Hindus. My most fond memories of Durga Puja are the dawn of Mahalaya. Mahalaya is said to be the day of the inception of the goddess. This day also marks the last week on countdown for the pujas, and so it is so special. With the cracking of dawn starts the radio program for Mahalaya. When I was a kid that was the only source, these days every Bengali channel shows their version of Mahalaya, but still listening to the hymns sung by Virendra Kishore Bhadra in a half-awake state is my favorite.

What I thought of posting today has nothing to deal with Mahalaya or Durga Puja, but with less than a fortnight to go before the festival starts and as I have missed the last year of Durga Puja celebration in Kolkata, I am looking forward for this year. When it’s autumn, the air, the blue sky with the fluffy wet white clouds, the bamboo structures getting ready for the puja, the crowd at the shops – everything just compelling me to talk about the goddess and the way these four days is spent.

In my previous posts I had written about a lot of chicken preparations, but this time I just shifted a little and prepared with minced chicken. Those of you, who are fond of mutton or lamb, can also prepare it with minced meat.

Ingredients:

• Minced chicken (Murgir keema): 300gm
• Potatoes (Aalu): 2 medium sizes, cut into quarters
• Sour curd (Tauk Doi): 2 tablespoons
• Onion paste (Peyaj bata): 2 tablespoons
• Ginger-garlic paste (Aada-rasun bata): 1 tablespoon
• Turmeric powder (Halud guro):  ½ teaspoon
• Chili powder (Sukhno lanka guro): 1 teaspoon
• Mustard oil (Sarser tel): 4 tablespoon

Preparation:

• Clean the keema  in a colander and keep for sometime for the water to drain out
• Heat half the oil in a wok and half fry the potatoes and keep aside
• Pour in the rest of the oil and let it heat
• Add in the onion and ginger-garlic paste and sauté
• Add the half-fried potatoes, sour curd, turmeric powder, chili powder and salt ; and stir till the color changes a shade darker and it becomes dry
• Put in the keema and stir again
• Pour in water and let the keema cook till tender
• Take out of flame and serve with warm rice

Further reading: Kheema Recipe, Keema in Naan

If you like this post, please consider linking to it or sharing it with others. I’ll love to hear your comments too. You can also Subscribe to BengaliCuisine by Email, or Subscribe in a reader

1. Bajji’s Platter from Hema of Adlak’s Kitchen
2. Bisi Bela Bhaat from Hema of Adlak’s Kitchen
3. Bisibelabath from Shama of  Easy to Cook Recipes
4. Black-eyed peas pulao from Asha of Aroma Hope
5. Brinjal Rice from Shama of  Easy to Cook Recipes
6. Capsicum Rice from Shama  of  Easy to Cook Recipes
7. Carrot Rice from Shama of  Easy to Cook Recipes
8. Cauliflower Rice from Shama of  Easy to Cook Recipes
9. Chenna Pulao from Hema of Adlak’s Kitchen
10. Chicken biriyani from Shama of Easy to Cook Recipes
11. Chilli-Tangerine rice from Anushreeram of Chandrabhaga
12. Cilantro Rice from Hema of Adlak’s Kitchen
13. Cocnut Rice from Shama of  Easy to Cook Recipes
14. Coconut Milk Vegetable Rice from Shama of  Easy to Cook Recipes
15. Dil se pulao from Sindhura of Bay Leaf
16. Doodh Puli Peethe from Sunanda of Sunanda’s Kitchen
17. Garlic Rice from Shama of  Easy to Cook Recipes
18. Healthy Geen Rice/ Pudina Rice from Shama of  Easy to Cook Recipes
19. Iyengar’s Poliodharai from Hema of Adlak’s Kitchen
20. Keshari Bhaat (Sweet Saffron Rice) from Sanika of  Sanika’s Spicy&Tangy….Sweet&Yummy!!!!
21. Khasta Kachori from Naveeta of Zaayeka
22. Kondakadalai Sadam/ Red Chana Dal Rice from Shama of  Easy to Cook Recipes
23. Lemon Rice from Shama of  Easy to Cook  Recipes
24. Lemony Lemon – A Tangy Tasty Masala Bath from Hema of Adlak’s Kitchen
25. Medhu Pakora from Hema of Adlak’s Kitchen
26. Mint Magic (Pudina pulao) from Hema of Adlak’s Kitchen
27. Mishti Pulao from Aundhuti of Gourmet Affair
28. Mor Koozh from Hema of Adlak’s Kitchen
29. Multiprotein Rice from Shama of Easy to Cook  Recipes
30. Mushroom Pulao from Hema of Adlak’s Kitchen
31. Paruppu Keerai Dosai from Shama of  Easy to Cook Recipes
32. Pasta Pulao from Hema of Adlak’s Kitchen
33. Patishapta from SGD of  Whims and Wishes
34. Peanut Cup Rice from Hema of Adlak’s Kitchen
35. Poha from EC of  Easy Crafts
36. Prawn/Shrimp Pulao of Homecooked
37. Puliyothaai/ Tamarind Rice from Shama of  Easy to Cook Recipes
38. Puttu~Steamed Rice Cakes from Poornima of Tasty Treats
39. Rice Ball Kheer from Sanika of Sanika’s Spicy&Tangy….Sweet&Yummy!!!!
40. Rice Uppma from Hema of Adlak’s Kitchen
41. Sharkara Payasam from Poornima of Tasty Treats
42. Shazani biryani from Sindhura of Bay Leaf
43. Spongy Dosa with yum yum coconut from Hema of Adlak’s Kitchen
44. Tomato rice from Sindhura of Bay Leaf
45. Vegetable Bonda from Hema of Adlak’s Kitchen
46. Vegetable Pulao from Poornima of  Tasty Treats
47. Vegetable Rice from Hema of Adlak’s Kitchen
48. Venpongal from Shama of Easy to Cook Recipes
49. Wholesome Moong kichadi from EC of Easy Crafts

With so many recipes, it’s really hard to choose which one is the best. But still, it’s on you to select the best. So go ahead and choose your best recipe and write it down as a comment for this post.

Will be back with some new recipes soon, till then Happy Cooking and Happy Eating.

Here goes the first part of the round up for Harvest:  The Festival of Rice

1. Ambur Mutton biriyani from Ashwini of Ashwini’s spicy cuisine
2. Bengal Royal Rice from Anushriram of Chandrabhaga
3. Brown Basmati Egg Biriyani with Chickpeas from Anuvidya of And a little bit more
4. Cheppi Surnalli from Namrata Kini of Welcome to Namu’s Kitchen
5. Chicken Dum Biriyani from Dershana of The Footloose Chef
6. Chicken Rice from Priya Sriram of Priya’s Sourashtrian Kitchen
7. Chilli-Tangerine rice from Anushriram of Chandrabhaga
8. Chinese fried rice from Dhanya of My Home Cooking
9. Coriander Rice from Ashwini of Ashwini’s spicy cuisine
10. Curd rice from Deepa Hari of Simple Home Cooking – from Deepa’s Kitchen
11. Kadambam Rice from DK of Culinary Bazaar
12. Lemon Rice from Ramya of Mane Adige
13. Minced Chicken Pulao from Poornima Nair of Tasty Treats
14. Mixed Vegetable Khichdi from Usha of Veg Inspirations
15. Paal Pongal from Rajee of Simply Innocence
16. Pakistani Chicken Biriyani from swapna Pravin of  Cooking with Swapna
17. Pongal from Hema of Adlak’s Kitchen
18. Pongal, vadai and a tooth from Sunshinemom of Tongue Ticklers
19. Puli Sundal from Chitra of Ratatouille – Any one can cook
20. Recipe for Stuffed Baked Acorn Squash from Vnv of Veggie Monologues
21. Rice Dosa and  Koozh of Chitra from Ratatouille – any one can cook
22. Sakkarai Pongal from Priya Suresh of Priya’s Easy N Tasty Recipes
23. Schezeun Fried Rice from Poonam of Poonam’s Kitchen
24. Tacos with Kidney beans, salsa and rice from Arch of The Yum Factor
25. Tehari from Notyet100 of Asankhana
26. Tondli Bhat from Usha of Enjoy Indian Food
27. Undi (Steamed Rice Balls) from Namrata Kini of Welcome to Namu’s Kitchen
28. Veg Dhum Biriyani from Hema of Adlak’s Kitchen
29. Venn Pongal and Chakkarai Pongal from Smita Kulkarni of Dabbu’s Recipes
30. Zucchini rice from Anushriram of Chandrabhaga

Go ahead and comment on your most loved recipes. I would love to know about your comments.

Check out the other parts of the round up, till then Happy Cooking and happy Eating .

If you are in Kolkata we’ll never be able to ignore the arrival of this festive season. With the start of September you can feel the Puja is nearing. All the markets and for now the shopping malls are flooded with people to buy new clothes, shoes, and house hold articles. As the big day nears, the foot paths are barricaded with bamboo pillars to control the heavy crowd. There are big hoardings of advertisements on every nook and corner of the city. With all these grandeur and pomp comes our idol. I miss those lazy afternoons sitting at my neighborhood Puja pandal chit chatting with my friends. All my relatives come to my place to worship the deity. O, I miss everything about Kolkata.

There is nothing more I can do but to think about the by gone days of living in Kolkata during the Durga Pujas. So, just to make myself a little happier than I am right now, I thought of adding some special recipes for this occassion.

Living in the Southern part of India, these days I come across a lot many South Indian cuisine. Every region in South India has got its own style of cooking. Malabar region is in the South-western part of India, facing the Arabian Sea. Lots of spices like cloves, coriander, cardamom, black pepper grow in the hilly terrain of the Malabar Coast. All their cuisine is done with these spices. The Malabar Chicken is just one such example of the rich cuisine of this coastal region.

Serves 2

Ingredients:

Chicken (Murgi): 500gms

Onion paste (Peyaj bata): 2 tablespoons

Desiccated coconut (Narkel korano): ½ cup

Coriander leaves (Dhane pata): 1 tablespoon

Green chili paste (Kacha Lanka bata): 1 ½ tablespoon

Garlic-ginger paste (Ada-rasun bata): 1 tablespoon

Red chili powder (Sukhno Lanka guro): 1 teaspoon

Tamarind paste (Tetul bata): 1 tablespoon

Coriander powder (Dhane guro): 1 teaspoon

Clove (Labango): 5 to 6

Black pepper (Gol morich): 10 -12

Turmeric powder (Halud guro): 1 teaspoon

Sunflower oil (Sada tel): 1 tablespoon

Salt to taste

Preparation:

For preparing the tamarind paste:

• Take out the pulp of 5 or 6 tamarind pods and dip in water for ½ an hour.
• With a sieve separate the pulp from the tamarind water, and keep the tamarind water for later use.

For the curry:

• Heat oil in a wok. Throw in the ginger-garlic paste, onion paste, black pepper, green chili paste and tamarind water, sauté for 2 minutes.
• Add red chili, coriander and turmeric powder along with the desiccated coconut. Fry till the coconut turns brownish.
• Add water and cook for 5 -7 minutes.
• Add the chicken and add water till necessary.
• Cook till the chicken becomes tender, adding water if required.
• Garnish with coriander leaves.

Malabar Chicken Curry

Serve with just cooked rice and enjoy the taste of the Malabar chicken.

Sending this sensational side dish to Ruth’s Sensational Sides Event.

Also sending over to Aartee’s Sapadu Ready Event

Sending this recipe to Pallavi’s Yummy Festival Feast- Diwali.

Happy Cooking and Happy Eating.