Kolkata Style CHICKEN REZALA

CHICKEN REZALA

Chicken Rezala is a very popular and beloved dish in Bengal.
This dish is only available in Bengal and brought to Bengali  food culture by the Nawabs 
                                    (mughal ruler )of mughal Empire .
Rezala has very unique flavor for which it is so distinctive from other mughal dishes .
The chicken is slow cooked in a white nut gravy with a blend of aromatic spices.
It has a perfect blend of sweetness and sourness which makes the royal dish with its delicious aroma texture and lip-smacking taste.



INGREDIENTS

Chicken -500 gms (Big Pieces)
Poppy seed paste -2tbsp
Ginger paste -1/2tbsp
Cashew nuts -2tbsp
Garlic paste-1tbsp
Char Magaz paste -2tsp

White pepper power -3tbsp
Black pepper power-3tbsp
Yogurt -1/2 cup
Salt -as per taste
Sugar -as per taste
Green chili paste -3tbsp
Whole garam masala
Oil-1cup
Ghee-3tbsp
Dry  red chili -3-4 pcs
Kewra water -1tsp
Rose water -1tsp
Nutmeg powder-1tsp
Garam masala powder-1tbsp

METHOD

1. Soak the poppy seeds, cashew and char magaz seed in half cup of water for 20 minutes and make fine paste.

2.Take the chicken pieces , wash and pat dry with kitchen towel .

Take a big bowl add the chicken to it then add curd ,ginger,garlic ,poppy ,charmagaz,cashew paste,salt,sugar,nutmeg powerder, green chili paste black pepper , garam masala powder and mix them well.

I wrap it with a cling film and refrigerate overnight.




3.Mandatory to take a flat pan add ghee ,oil and heat it .
Then add whole garam masala after few second add only the chicken pieces from the marinade .
Saute the chicken for few minutes on high flame then add marinade also.



Stir it occasionally and let it cook over low to medium flame and cover it with a lid .
Check it in few minutes and give some stirs until oils comes out from the sides of the pan and chicken gets soft and tender .
4.When the chicken gets soft and tender add water ,Rose water and Kewra water. 
Once it cooked, remove the bay leafs and close the lids for sometime before serving .


Serve the chicken Rezala with rumble roti,naan,saffron rice or with Mughlai Biriyani.

Tel Koi or Climbing Perch Fish

TEL KOI 

What are the two things that caught  your fancy when someone mention kolkata?
Maach,Misti ar Phuchka (fish ,sweets & panipuri)
These small fresh sweet water fishes are very rare in the market .
The fish am talking about is called KOI or Climbing Perch Fish and belong to a family of carps.
Koi fish usually made their appearances in the winter .
So when I found the frozen pack of koi fish in one of my Bangladeshi stores in US,I greedily bought the largest packet available in the stores.
The TEL KOI recipe is very popular in Bengali Cuisine .
The richness of mustard oil ,ginger& green chili makes tel koi more delectable .

INGREDIENTS

• KOI FISH -12 PCS 
• Onion Juice -8tbsp(please strain the juice )
• Ginger Paste -2tbsp
• Garlic Paste -2tbsp
• Tomato Puree -2tbsp
• Green chili -8-9pcs
• Whole Garam masala -

1. Bay leaf 
2. Cloves
3. Cinnamon stick 
4. Cardamon 

• Mustard oil -2cups
• Yoghurt-3tbsp 
• Coriander powder-2tsp
• Cumin powder-2tsp
• Turmeric powder-1tsp
• Red chili powder -as per taste
• Salt -as per taste 
• Sugar -as per taste 
• Cilantro chopped 

METHOD 

1.Wash and clean the fish and rub with pinch of salt and turmeric power .
Keep aside for 15-20 minutes .

2. Heat oil in kadhai ,when it smokes fry the fishes ,till they turn golden on both sides .
 Take them out and keep aside .

3. Now in the same oil or add more oil if requires,heat it slightly and temper the oil with whole garam masala ,green chilies and saute them 
Meanwhile make a paste of cumin ,coriander,red chili powder,turmeric ,tomato puree and keep aside .
4.When green chilies and Garam Masala are slightly fried add garlic ,ginger paste and after few seconds add onion juice fry them for 2 minutes .

5. After 2minutes add the masala paste which you made before with all spices and tomato puree,add sugar ,salt and fry till oil separates from the masala 
Add yoghurt after oil separates from the masala and fry for 1 minute in low flame 

6. After frying the masala add 1cup of water to it and fried fish.
Keep it in a simmer on low heat till the gravy thickens little .

Garnish with fresh twigs of cilantro and Green Chili


Serve hot with steamed rice .

BAKED ROSOGOLLA

BAKED ROSOGOLLA

My today's recipe is not for  those friends who keep track their calories intake everyday.
Rather this one is dedicated to my friends who wait for the desserts and ready to skip even the main dish .
It originates from the land of sweets our own Bengal.
Rosogolla is one of the most popular sweet in Bengal,India.
The white cheese round ball soaked in sugar syrup is famous world wide.
Now a days rosogollas are getting various makeover from the famous sweet maker of kolkata .
The famous sweet maker Balaram Mullick of Bhawanipore who gave birth to this Bake Rosogolla and made it popular.
Baked Rosogolla is a variation to authentic Rasmalai.

INGREDIENTS

• Whole milk- 1 litre
• Cotton Cheese(Paneer)- 100grams
• Nolen Gur -6tbsp
• Milkmaid -1can 
• Cardamon Powder- 1tsp
• Rosogolla- 1can from the market .

METHOD

Preheat the oven at 300 degrees.

Open the can of Rosogolla and microwave for 2 minutes.

We won't require the Rosogolla syrup , so lightly squeeze the Rosogolla's to remove some of  the syrup in each side .

Mean while heat the Whole Milk and Milkmaid together and reduce till thick  and keep aside for cool.

Then make a smooth paste of thickened Milk ,Nolen Gur ,Cotton Cheese and Cardamon Powder.

Take a baking tray
Arrange the Rosogolla's and spread the smooth paste over it
Bake it till the top starts to brown 

SERVE WARM

BAMBOO FISH

BAMBOO FISH 

Bamboo Fish is a lovely Presentation of sliced fried fish flavored with cumin , pepper powder, green scallion and cilantro .

My inspiration for this recipes comes from our famous Szechwan Cuisine food joint "Peter Chang 

We always lov the taste of Bamboo Fish  after all we are all BONG
So I decided to prepare at home 
I found recipes after that i decided to tweak with and the result was Fabulous and Delicious

INGREDIENTS

Fish Fillets-8pcs 

Each piece was about lengthwise.You can also use the fillets of fish like Bhetki if in India or cod,Tilapia,Flounder when bhetki is not available.

Ginger minced -2tsp
scallions /green onions- 1/2cup chopped
white pepper powder-2tbsp
scallions -1/2 cup

Marinade the fish with the above items.
Sprinkle salt and pepper to taste on them.
Cover and refrigerate overnight.

For the Batter

2 cups Flour
2tbsp baking soda
salt to taste
1tbsp black pepper
2 eggs
2cups water
1cup cooking oil
1/2 cup corn flour

For the sauce 

Dry chili peppers-15pcs chopped 

Chili oil -1tbsp

Sichuan peppercorns -2tbsp
Cumin powder-2tbsp
Cilantro chopped -1 cups
Onion chopped -2 medium sized 

Boiled Bamboo shoots - 2ounces cut into thin slices
Salt & sugar as per taste 

Scallions- 1/2 cup 

METHOD

Take a bowl and add  flour, cornflour, baking soda,salt, black pepper, eggs, oil and water .

Whisk to make a smooth batter .
Keep aside for 15 minutes with cover.

Dip each piece of fish in the batter to coat and deep fry till golden brown in medium flame.

Remove the fish  to a paper towel lined plate when both sides are crispy

Meanwhile start the sauce heat a pan with chili oil and add chopped onion wait till turns golden color.

Then add dried chili ,half scallions and half cilantro .
Cook as soon as they become aromatic & turn off the heat 

As soon as all the fish is done, transfer the pieces to the pan with the sauce mixture. 
Immediately add the salt; stir-fry constantly as you add the ground Sichuan peppercorns and the cumin, giving the pan a few shakes to toss .

Increase the heat to high add the cilantro, bamboo shoots and the remaining scallion greens. 
As soon as you smell the new addition of cilantro and scallions, remove the pan from the heat.

Serve hot.

Bang Bang Shrimp

BANG BANG SHRIMP

"And She bangs she bangs...
  Oh Baby
when she moves, she 
     moves
  I go crazy "!


The lyrics of She Bangs by Ricky Martin running through my head.

My inspiration for this recipes comes from our famous Szechwan Cuisine food joint "Peter Chang "
Me and my husband always crazy for this Bangs..so I decided to google it & find out what make us so much Addicted.

We love shrimp & love spicy too and dats what Bang Bang Shrimp all about .
I found recipes after that i decided to tweak with and the result was fabulous and delicious and 
a-d-d-i-t-n-g.

                            Addicting

We devoured the whole batch for dinner in probably under 10 mints (no joke ,thankfully i took picture first otherwise i probably not able to share this recipe)

Bang Bang Shrimp is all the spice ! Crispy,Tender  shrimp tossed in light creamy but spicy sauce .


INGREDIENTS

• 1lbs raw shrimp-Peeled, deveined,tail removed
• oil for deep frying 
• 1/2 cup mayo -optional 
• 1 cup thai sweet chili sauce 
• 1tbsp of sriracha hot sauce
• 1/2cup of cornflour
• 1/2tbsp of garlic paste 
• 1tbsp of black pepper
• 1/2tsp of sesame oil -optional 
• 1 bunch of green onions
• 1 egg 

METHOD

In a large bowl tossed the shrimp with black pepper,garlic paste egg and cornflour.

When all the shrimp coated with all mixture keep it aside for few minutes.

Meanwhile heat a skillet with oil ,when the oil is nice & hot add the whole shrimp in two batches so that it don't overcrowd the pan.

The shrimp cook fast ! when the bottom of the shrimp turn crispy ,flip the shrimp so that other side can cook .

Remove the shrimp  to a paper towel lined plate when both sides are crispy .

In a small bowl whisk thai sweet chili sauce mayo(optional),Sriracha hot sauce  and make a smooth paste .

Take a skillet add little oil pour all saucy paste and add all fried shrimp .

Tossed the shrimp carefully .

Before serving sprinkle with green onion & little sesame oil .

Serve Hot

Kashmiri Pulao

KASHMIRI PULAV

Kashmiri Pulao is aromatic,sweet,mild,colorful.
Kashmiri Pulao is one of the easiest pulao recipes to make and unlike other pulao this one is on the sweeter side .
The pulao is garnished with both dry fruits and fresh fruits.
Dry fruits gives the warmth and is ideal for the cold climate Kashmir.
Kashmir (India)is one of the most beautiful place on earth in terms of scenic beauty .

INGREDIENTS

• Basmati rice -2cups
• Cloves-3
• Cinnamon 1 inch
• Shah jeera-1tsp
• Indian Bay leaf-2
• Star anise-1
• Small mace-1
• Green cardamon-3
• Fennel seed-1tsp
• Salt & Sugar -as per taste
• Ghee-1tbsp
• Oil-1tsp
• Small onion sliced -1/2 cup
• Cashews-10-12
• Raisins-10-12
• Almond-10-12
• Walnut-10-12
• Apple-chopped 1tbsp
• Small grapes- 1cups
• Saffron -soak in warm milk 
• Rosewater -1tsp 

METHOD

Wash and soak rice for 20-30 minutes after that drain  and boil the rice with water add star anise and small mace .

Wait till the rice is half done and keep aside for cool
Meanwhile heat a wok fry sliced onion till turns golden or caramelized and crisp,remove and drain on paper tissues
In the same oil first fry almond ,walnut,raisins and cashews till they are crisp and lightly browned.
Then heat oil and ghee in a deep pan on a low flame  add all the whole spices fry till the oil becomes fragrant.

After that add all dry fruits and half cooked rice stir it.
Then add salt ,sugar ,grapes and saffron milk and stir the whole rice in high flame .

At last switch off the flame after rice fully done then sprinkle with rose water and cover with lid and keep aside for few minutes .

Serve Kashmiri pulao hot and while serving the pulao garnish with fried onion and fruits .

Fish Kabiraji

FISH KABIRAJI

Fish cutlet in kabiraji style meaning fried fish in egg net .
This recipe is the result of British influence on the Bengali cuisine .
The word Kabiraji has probably the origin in 'Coverage' as the cutlet are covered with egg net .
Now a days most the upmarket restaurant in Kolkata do not make these any more but if u want to have a taste of it then better go to small eateries still hold the tradition .

Years back i had these kabiraji cutlets near the Gariahat crossing in kolkata.
The taste still lingers in my memory .

INGREDIENTS

• Fish(Bhetki/Basa/swai) fillets-8
• Eggs-7
• Red chili powder-1tsp
• Black pepper-1/2tsp
• Mustard powder(yellow)-1/2tsp
• Cornflour-1tsp
• Breadcrumbs(optional)-1tsp
• Lemon juice -1tsp
• Salt to taste
• Coriander leaves chopped -1tbsp

METHOD

Wash the fish fillet , pat them dry and marinate with lemon juice and salt for 30minutes.
Next mix the mustard powder,black pepper,red chili powder ,coriander leaves together and mix with fish fillet and rest it for again 30minutes.
Beat the eggs and mix with cornflour ,breadcrumbs with little salt and reserve it .
Heat some oil in a pan and add 2tbsp of egg mixture 
As soon as it becomes fluffy add the marinated fish fillet and quickly cover it with the egg mixture.
Fry on low heat still the fish fully cooked .

Serve hot with green salad .