Recipe Of Kashmiri Murgh

 Ingredients:

• Chicken 1 kg
• 3 large Onion Paste
• Garlic & Ginger Paste 3 tbs
• Kashmiri Red Mirch Powder 2 Tbs
• Black Pepper 4-5(whole black pepper)
• Garam Masala Powder 1 tbs
• Chat Masala Powder 1 tbs 
• Sugar & Salt according to the taste
• Coriander Chopped 
• Dry Red Chillies Chopped
• Lemon Juice 1 tbs
• Fry Masala (Jaifal,Jaitri, Cinnamon, Cardamom, Cumin Powder, Coriander Powder all fried in a pan and then ground it in a grinder) 

Recipe Of Kashmiri Murgh

 Method:

• In a big bowl take all the masalas and marinate the chicken for 30 min
  ( max).
• In a pan pour some mustard oil and fry the chicken Pieces,once the chicken pieces are tender then add the marinated masala and stir well.
• Let the chicken cook in the masalas for sometime,once the gravy became thick switch off the flame and ladle the dish
• You can enjoy this chicken dish with any Indian Bread.

Recipe Of Kashmiri Murgh

Twilight melted away,majestic sunrise, red orange glow sleeping over the horizon as if the light itself was being poured from a molten sun. Powerful rays floods over the landscape lighting every blade of grass,shinning from each leaf. The morning wasn't gray but soothing lavender and brilliant amber,the colors merged into neon pink and peach.Colors spread across the sky announcing the new day. The night before was as memorable as every year, neighbors , friends and family all sitting across the fire singing, dancing , playing, chatting,enjoying bonfire and barbeque's all in one night was too much to handle, but this is how we used to celebrate Urukha in Assam. It was probably 8 in the morning when I heard my name from a distance    I opened my eyes it was aunt S calling for breakfast.Yes the day has come,it was 15th Jan the day as we all call it Sankranti and in Assam its Bhogali Bihu or Magh Bihu which marks the end of harvesting season . The festival is marked by feasts and bonfires. Aunt S was ready with her breakfast table which consist of Pithas (rice cakes),special coconut ladoos ,cheera with doi or cream ( puffed rice with Yogurt or cream),akhoi guri and different kind of hand made sweets. After an elaborate breakfast it was time to get ready for lunch,for which we have to go aunt G's house. Aunt G used to prepare authentic Assamese lunch which had traditional   khar,couple of dals,patodiya mach ( steam fish) and of course Pithas.

This was not the end of our feast,my parents selected a perfect date to marry....that's right they got married on 15th of jan which means the fest has to end in our house with dinner.Post lunch I used to rush back home to help my mom.Wow even when today I think about those days I just cant stop blushing. Those incredible moments has became memories now.Though I cant give my family those wonderful moments but I definitely try to maintain the tradition by making some seasonal sweets like narus and pithas at home.

Assamese sweets are generally low in fat and calories while remaining high on flavors,texture and taste. Pitha which is most commonly made on occasions are made from the batter of rice flour or wheat flour and filled with grated coconut , sesame seeds etc. Laru or Naru is something which is made from puffed rice,flattened rice,grated coconut,rice flour and sesame seeds are very popular.

Today I made coconut naru from grated coconut and sugar.This is one recipe which is commonly made and is popular with Bengalis as well as Assamese people.

Recipe Of Narkel Naru

Ingredients:

• Grated Coconut 2 cup
• Sugar 11/2 cup
• Cardamom powder

 

Recipe Of Narkel Naru

Method :

• In a pan take two cups of grated coconut and sugar and stir continuously till the color changes,slowly you will notice that the mixture is getting sticky,keep stirring on low flame. The longer you cook the naru/fudge will be harder.So adjust your cooking time according to your taste.
• Once the mixture is ready sprinkle some cardamom powder and ladle down the mixture.
• Start making small snow balls out if this mixture.
• Don't forget to keep this naru in a air tight container.  

Recipe Of Narkel Naru

  

Recipe Of Narkel Naru

Over the time Bengali Recipes has undergone a huge revolution,people stared tasting different species of fish like Basa,Salmon,Tuna and so on.Even recipes are tweaked every now and then like a regular fish fry for instance,can be crusted with Kasuri methi and instead of Betki Pathuri people are liking Betki Poached in liquid flavoured with carrot,leeks and celery. Recently I was reading an article about how new age chefs are coming up with concepts and food trend like neuro-gastronomy. Well there is nothing to wrinkled your brows,its a concept where focus is on the looks and flavour of the dish. There are several more concepts and trends which food lovers are experimenting in their everyday meal and the best part is that family members are also encouraging their attempts and acknowledge their creativity.

Chital Mach or Clown Knife Fish is a delicacy in Bengal and the best breed of this bonny fish travels all the way from river Brahmaputra.We Bengalis innovated two different ways to have this fish,the belly of the fish is cooked separately and the bony back portion is cooked in completely different manner.Here I am sharing the traditional recipe of Chital Jhal.

Recipe Of Chital Jhal

 Ingredient :

• Chital Mach 750 gms
• Onion 3(make a paste) 
• Ginger & Garlic Paste 2 tbs
• Red chillies 3
• Cumin Seeds
• Red Chilli powder
• Green chillies 2
• Lemon Juice 2 tbs
• Salt , Turmeric , Bay leaf
• Whole Garam Masala 3 each
• Mustard Oil.
• Coriander leaves for garnishing 

Recipe Of Chital Jhal

 Method :

• Marinate the fish with lemon juice,red chilli powder, vinegar,salt and turmeric for 15 mints
•  In a pan heat some oil and shallow fry the fish,then keep it aside.
• In a separate pan again heat some oil and add cumin and bay-leaf along with the garam masalas.
• Next add the paste made of onion,red chillies,ginger and garlic along with salt and turmeric.
• Mix the masalas well then add a cup of warm water and allow it to boil in low flame.Once the gravy starts boiling add the marinated fish, then sprinkle the garam masala powder and cook for another 2 to 3 mints till the gravy attains the desired consistency.
• Then ladle down the dish,sprinkle some coriander leaves and serve with plain rice.   

Recipe Of Chital Jhal

Recipe Of Chital Jhal