My blog reaching 4000, you can say that’s just a mere alibi to host this event. All I wanted was to share more and more with those people whom I have never but they share the same love for cooking like me. So lets joins hand in hand, not really , rather lets join mail through mail and celebrate our love for our kitchen and everything in there.
The rules to participate are simple, alike all other events hosted by the other blogs. All you need to do is send me the recipe of any non-vegetarian dish; it can be fish, egg, chicken, mutton, pork, ham, or any kind of animal meat of your choice. Along with the dish also send photo(s) of the preparation. When you post it on your pblog please get the link to this event along with the event photo.
Thanks to Google search, I got this image from http://www.robinsclipart.com/ and then did a little bit of photo shop editing.
Send in to bengalicuisine@gmail.com with the subject “Non-veggie Recipe“, add along the following details:
Your name:
Your blog’s name:
Your blog’s URL:
The post name:
The post URL:
The photo of the preparation:
There is no limit on number of entries per blogger. If you dont have a blog and you wish to participate please email me your Name, Recipe and Picture and I will include your entry in the roundup.
If you want to add some old recipes posted on your blog, then please repost it with a tag to this event , also with the event photo ,and send me the link to the post.
Those of you who doesn’t have a blog can just send in their own recipe to the afore mentioned mail id.
Send in to the give mail id by the 15th of September 2008. You can send me any post that you had previously posted in you blog, with a link to the republished one.
Looking forward to all the wonderful entries , happy cooking and happy eating.
]]>I had been writing about chicken, fish and vegetables all these while. I think my eggetarian viewers will be angry with me. So this goes to all those who are in love with eggs “Sunday ho ya Monday, roj khaiye aande”. This was from the advertisement that used to be telecasted on DDI years ago.
The egg curry is a very simple one; anybody can cook it in no time, especially when you are thinking of what to cook for a lat e night dinner.
Ingredients:
Egg (dim): 4
Potato (aalu): 4 medium sized
Onion (peyaj): 2 medium sized
Turmeric powder (haluder guro): 1 tea-spoon
Chilli powder (sukhno lankar guro): 1 tea-spoon
Ginger garlic paste (aada rasun bata): 1 table-spoon
Garlic (rasun): 3 / 4 cloves
Mustard oil (sarser tel): 2 table spoon
Water: 2 cups
Salt to taste
Preparation:
- Cut the potatoes into halves.
- Boil the potato and the egg. Make the egg hard boiled.
- Heat the oil in a kadai. Fry the egg and potato separately till they become golden brown. Keep aside.
- Again take little oil, fry the onions. As they become golden brown, add the ginger garlic paste and the garlic cloves to it. Saute for a minute.
- Add turmeric powder, chilli powder, salt and water. Let it boil for a while.
- Add the fried eggs and potatoes and cook for 5 minutes.
- Serve with roti, paratha, or rice. Or just have it like that.
Those of you who don’t like potatoes can withhold the potatoes.
Do keep looking for some more egg preparations in the forth coming posts. Till then happy cooking and happy eating.
]]>Thanks all for making my post in the 100 hits list of blogs. So lets have something special one this occasion. It goes to those potato lovers, who still don’t give a damn to the extra weight. For those who really do, you can sacrifice that for a day and try this out.
Ingredients:
Potato (aalu): 8 big ones
Onions (peyaj): 4 medium sized
Ginger paste (aada bata): 2 table-spoons
Garlic (rasun): 6 cloves
Curd (doi): 200ml
Coconut milk (narkeler dudh): 1 ½ cup
Garam masala (only Elaichi and cardamon)
Green chilli (kachaa lanka): 4
Turmeric powder (halud guro): 1 tea-spoon
Coriander leaves (dhone pata): for garnishing
Sunflower oil: 3 table-spoons
Preparation:
- Cut the potatoes in halves and boil them without peeling. Ones they soften take them out and peel them off. Keep aside.
- Heat the oil in kadai. Add the elaichi and cardamom, sauté for a minute.
- Add the onions, garlic, and ginger paste. Fry till the onions become golden brown.
- Add the boiled potatoes and fry. Add salt and turmeric powder. You can avoid turmeric if you don’t want to make the curry colored.
- When the potatoes become half fried add the whipped curd and cook for 2/3 minutes.
- Add coconut milk and leave it for the gravy to become bit dry.
- Garnish with coriander leaves and serve with roti, luchi, parota, or the all time Bengal favorite rice.
If you don’t want to make it vegetarian , i.e, without onions, then just avoid oinions and garlic.
]]>Serves 4
Ingredients:
Chicken (murgi): 1kg
Onions (peyaj): 5 medium sized ones
Tomato: 2 medium sized
Potato (aalu): 4 pieces
Mustard oil (sarser tel): 4 tablespoon
Ginger garlic paste (aada-rasun baata): 2 tea-spoons
Garlic (rasun): 4/5 cubes
Turmeric powder (haluder guro): 1 tea-spoon
Chilli powder (sukno lankar guro): 2 tea-spoons
Kasuri methi: 2 tea-spoons
Salt to taste
Preparation:
· Wash the chicken well. Take chicken, two onion cut into halves, tomatoes, 1 tea-spoon of ginger and garlic, and water to cover the chicken in a deep bowl. Boil the chicken; keep aside the boiled chicken and onions. Keep the chicken stock apart.
· In a kadai, pour the mustard oil and heat it. Add the diced potatoes and fry. Keep the potatoes aside after they become golden brown.
· Add diced onions in the oil and fry for 1 or 2 mins. Add garlic ginger paste and the garlic cubes and fry one more minute. To the fried spice add chicken and the boiled onions. Add the stock along with the turmeric and chilli powder. Cook for 7 minutes with a lid over the kadai. Add the fried potatoes.
· Check if the chicken has softened, add more stock if required.
· Add crushed kasuri methi and cook for 1 minute.
· Serve hot with rice, roti , paratha.
]]>After a chicken dish and then a veggie delight here I am to tell you about the Bengal’s favorite platter – a fish curry. Fish had always been my favorite, though here in Bangalore you can’t find such good and fresh variety of fish, so I miss that “fish market” back in Kolkata, those shouts and the fishy smell. O lets not talk about that, it makes me home sick. So, Doi Rui is my mom’s special dish. She is a superb cook, and her specialty is this Doi Rui.
Ingredients for Doi Rui
- Rohu ( rui maach) : 1kg , cut into medium sized pieces, de-shelled and cleaned
- Curd (doi): 200 gm
- Green Chilli (kacha lanka): 3/4
- Turmeric powder (haluder guro): 1 ½ tsp
- Ginger paste ( aada baata): 1tbsp
- Chilli powder (sukhno lankar guro): 1 ½ tsp
- Onions (peyaj): 2
- Salt to taste
Preparation steps for Doi Rui
- Mix curd, onion juice of 1onion, ½ tsp ginger, ½ tsp of turmeric and ½ chilli powder in a bowl, add the fish pieces to them and marinate for 15mins.
- Heat mustard oil in a pan. Add the left out onions when the oil becomes hot. Sauté till the onions become golden brown. Add 1 tsp of ginger paste and fry little.
- Add the marinated fish to the pan add salt, turmeric powder, chilli powder, 3 green chillis and let it cook for sometime. Take care that the pieces do not break, so don’t disturb it much, let it just cook. Use a lid for fast cooking.
- Check after 5/7 mins whether the fish has become tender, if not then add little bit of water to it.
- A great smell from the kitchen tells you that your Doi Rui is done.
Serve it with hot rice and enjoy that feeling of being at home, anywhere in this world .Happy cooking and happy eating.
Ready to serve Doi Rui
Hot Tip
If you are really interested in having that Mom cooked taste then add just fry some potato pieces cut in like the French fry style and add them to the curry.
Alternate way
If you are in real hurry and don’t have time to marinate the fish, then no problem at all. First fry the pieces and keep aside. Fry the onions and ginger paste as mentioned before. Add curd, turmeric powder, chilli powder, salt, ¾ green chilli and little bit of water. Allow it to boil for 3 mins and then add the fried fish pieces. Cook for 7 mins more and your doi rui is ready to serve.
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