Monday, 29 December 2014

My Version of Goan Style Prawn Curry with Asian Giant Tiger Prawns...!!!!

The other day the man in my family bought some giant size tiger prawns from the nearby Pescafresh store (India’s leading sea food company) .I was delighted to see the sizes of the prawns.  Penaeus monodon, the giant tiger prawn or Asian tiger shrimp (and also known by other common names), is a marine crustacean that is widely reared for food. 

But I didn’t have any experience of cooking such giant size prawns at home so was thinking hard what to do with them. Then I thought of making Goan style prawn curry with them as we are very fond of Goan cuisine . But thinking of my little one who loves prawns very much but can’t eat spicy foods I modified it and prepared it in my own style.To be very honest it turned out delicious.

So here comes the recipe for my version of goan style prawn curry . Here I should mention that please don’t expect a typical(ideal) version of goan prawn curry from this recipe as I have prepared it in my own way completely and except the use of coconut cream and curry leaves I didn’t use any spices which are generally used in Goan cuisine.
Lets start discussing the recipe:


  • Asian Giant Tiger Prawns: 4-5 nos.
  • Onion: 2 Large(Chopped)
  • Tomato : 1 (chopped)
  • Ginger Paste: 1tsp.
  • Garlic :7-8 Cloves(Crushed)
  • Yogurt:1 tbsp.
  • Kashimiri Red Chili Powder: 1 tsp.
  • Turmeric Powder:2 tsp.
  • Salt: To Taste.
  • Sugar: 1/2 tsp.
  • Green Chili :1 (or as much as you want, I didn’t use even a single one)
  • Curry Leaves: 7-8 leaves
  • Freshly Ground Garam Masala Powder ((cinnamon 1inch,2 cardamoms,3 cloves): 1tsp.
  • Mustard Oil: 3 tbsp.
  • Coconut Cream: 2 tbsp. (if you are using coconut milk, add ½ cup of it)
  • Fresh Cream: 1 tbsp.
  • Water:1/2 Cup to 1 Cup (warm)


  • At first peel and devein the prawns. If you get very fresh prawns try to keep the heads intact. Wash it thoroughly and marinate them with salt, turmeric powder for 5 minutes.
  • Heat oil in a kadhai and fry the prawns till golden yellow.
  • Now heat another 2 tbsp of oil in the kadhai and add the sugar , caramelize it and then add the crushed garlic and tomato.Give it a good stir and cook for few minutes, Once the tomato become little mushy add the chopped onions. Sprinkle little salt and cook until the onions become translucent. Then add the turmeric powder, salt,kashimiri red chili powder, green chili (if you are using) and the beaten yogurt. Here I just want to mention that to avoid curdling beat the yogurt with a pinch of wheat flour and little water. Cook until oil starts to release from the sides of the kadhai and all the spices are mixed with each other very well. Then add the coconut milk/cream and give a very nice stir.
  • Turn off the flame and pour the cooked spices into a blender. Blend it till the spices become smooth.
  • Now heat a cleaned kadhai and heat the remaining oil and then pour the spices paste into it. Soon it will start to boil. Immediately add a cup of warm water into it and mix. Add the fired prawns into it. Fry the curry leaves with little oil separately and add to the gravy now.Cook until the prawns are done and the gravy comes to your desired consistency. Add the fresh cream and give a nice stir.
  • Taste the seasoning. Add sugar or salt if required. 
  • Turn off the flame and sprinkle the freshly ground garam masala powder.
  • My version of goan prawn curry is ready to serve. Serve it with steaming hot rice. Believe me it tastes heavenly.

                                                                                             Enjoy Your Food...!!!!

Tuesday, 23 December 2014

Bhapa Chicken Curry...!!! Steamed Chicken Curry With Maa's Recipe...!!!

Steamed Chicken Curry…. Or Bhapa Chicken….A rapid and informal recipe which Maa prepares at home often when she has to cook something tasty for us in hurry. I collected the recipe from her long ago and since then thinking of making it at home but somehow forgot. Last Sunday while I was carelessly turning over the pages of my recipe notebook I found the recipe of the same and without wasting time made it. Now it’s the time to share that recipe with all of you. I hope you will not get disappointed after trying this.

Here it is:


  • Chicken: 800 gm.
  • Onion: 3 Large (Chopped)
  • Ginger: 2 tsp. (Very Smooth Paste)
  • Garlic: 2 tbsp. (Paste or Crushed)
  • Yogurt: ½ Cup (beaten)
  • Black Pepper Powder: ¼ th tsp.
  • Turmeric Powder: 2 tsp.
  • Red Chili Powder: 1 tsp. (Adjust according to your tolerance)
  • Green Chili: 2-4 (chopped or use as a whole)
  • Cinnamon Sticks: 1
  • Cardamoms: 2-3
  • Cloves: 2-3.
  • Mustard Oil :4-5 tbsp.
  • Salt : To taste
  • Sugar: ½ tsp.


  • Wash and pat dry the chicken pieces at first. Then marinate it with 2 tbsp pf mustard oil, ginger garlic paste, yogurt, black pepper powder, turmeric powder, red chili powder, and green chili. Refrigerate the marinated chicken for atleast 2 hours.
  • Then heat rest of the mustard oil in a deep bottomed vessel. Add the sugar and caramelize it. Now add the cinnamon sticks, cloves and cardamoms. Once the aroma comes out add the chopped onion and fry them in increasing flame until they become transparent and little brown in color. Don’t over fry .
  • Now lower the flame to the minimum and add the chicken, mix thoroughly with the onions, add salt, mix and cover it . Cook it on a very low flame, covered for 20-30 minutes. Please don't forget to stir the curry in between You don’t need to add water as the chicken has been marinated with yogurt which will release lots of water and the chicken will be cooked. Once done uncover the vessel and taste the seasoning. Add more salt and sugar if required.
  • Serve with steaming hot rice, pulao, naan, paratha or roti.

Note: If you want you may add potato cubes to the chicken curry too. In that case you need to fry the cubed potato separately till golden yellow with salt and turmeric powder and then add it to the vessel along with the marinated chicken. Cook until done. 

                                                                   Enjoy Your Food...!!!

Friday, 19 December 2014

Chicken Stew ...!!!

Winter is the time for comfort…it is the time for good food and also for the warmth and harvesting. In fact, winter is the season of 4F's. Flowers, Functions, Fairs and Festivals. In a single word Indian winter is a season of pleasure, consummation and satisfaction.

Enormous amount of fruits and vegetables are obtainable in the market this time. So is found in everybody’s house and therefore very obviously several kinds of food items are prepared in every house this time, as it is said that winter months are good for the digestion even.

 Though here in Mumbai cold weather is a myth and our wardrobes remain almost the same throughout the year in this city and the only concession for this so-called winter is to reduce the speed of the fan, still all types of winter vegetables, fruits and flowers are available here also during the season.However, I remember the lovely winter days I spent in Bengal. Maa used to cook so many dishes with winter vegetables which we simply love. One of them is Chicken stew with loads of winter veggies. Yes, Today I am going to share the recipe of Chicken Stew which is impeccable for the cold days.

So, here comes the recipe of my version of Chicken Stew:


  • Chicken: 500 grams.(cut in small cubes)
  • Onion: 1 medium (chopped)
  • Garlic: 8-10 cloves (crushed)
  • Potatoes: 2 medium (Cut in small cube)
  • Olive Oil Or White Oil: 1 tablespoons
  • Mustard Oil: 1 tbsp.
  • French beans: 6-8(Cut in small pieces)
  • Button Mushrooms :5-6 (cut in halves)
  • Whole wheat flour (atta): 1-2 tablespoons
  • Carrots: 1 large (diced) 
  • Chicken stock/Water: 3 cups
  • Salt: To taste
  • Black pepper powder: 1/2 teaspoon
  • Milk: 1/2 cup


  • Marinate the chicken pieces with little salt, pepper ,mustard oil and  half of the garlic and keep it for 10-15 minutes. 
  • Heat olive oil or white oil in a non stick pan, add chopped onion and rest of the crushed garlic garlic and sauté for a couple of minutes.
  • Now add potatoes and carrots into the pan and sauté for 2-3 minutes. Then add the marinated chicken and continue to sauté for few more minutes. Add the mushrooms and French beans into the pan. 
  • Then add whole wheat flour to the chicken and mix well. Sauté for 1 minute. 
  • Add chicken stock, salt, pepper powder and mix well. Cover and cook till the chicken is almost done. Add the milk and cook for 5-7 minutes. Serve hot with toasted bread.

                                                                         Enjoy Your Food..!!

Saturday, 13 December 2014

Bengali Style Spicy Chicken Curry....Bengali Wedding Style Chicken Curry.... Chicken Masala...!!!

Looking for a distinctive Sunday lunch recipe for your family ? I have an excellent recipe to share with all of you which would not only satisfy your weekend cooking spree but also you would be able to treasure a big smile on the faces of your much-loved ones. 
Chicken Masala or Spicy Chicken Curry…!!!! A Bengali style chicken recipe which is also perfect for any party or get together. Though generally it is served with Mishti Polao( Bengali Style Sweet Fried Rice) but it is equally good when served with hot steaming rice. The colour & the flavour of this preparation depend on the right amount of spices, seasonings and proper marinating process. Especially use of the freshly ground cinnamon sticks, cloves and cardamoms( Garam masala) makes a lot difference in its flavor.
Here comes the recipe


  • Chicken : 1 kg
  • Yoghurt (preferable hung curd): 1 cup
  • Ginger Paste(very smooth):2 tsp
  • Garlic paste : 2 tbsp
  • Red Chili powder : 1 tsp(or as per your tolerance)
  • Kashmiri Red Chili powder : 1 tsp
  • Finely sliced onion :2 cups (No Onion Paste)
  • Bay leaves:2
  • Cinnamon sticks : 2 ( 1” each)
  • Green cardamom :2 
  • Cloves :2
  • Black Pepper Powder: 1 tsp.
  • Nutmeg Powder:1/4th tsp.
  • Sugar : 2 tsp
  • Salt : To taste
  • Mustard oil : ¼ -½  cup
  • Hot water:1-1.5 cups
  • Ground garam masala:1 tsp (cinnamon 1inch,2 cardamoms,3 cloves).


  • Marinate the chicken in yoghurt,ginger paste, garlic paste, salt, ground garam masala,black pepper powder,2 tbsp of mustard oil and about 1 tsp sugar for a 2-3 hours. For an excellent result marinate it for 8 hours or overnight.
  • Heat the remaining mustard oil.
  • Add the remaining sugar and caramelize to a golden brown colour.
  • Temper with bay leaves and the whole cinnamon sticks, cloves and cardamoms. Feel the frangrance and add the sliced onions.
  • Fry the sliced onion with pinches of salt till the onion becomes soft.
  • Add the chicken, both red chili powders,salt and stir well for a few minutes.
  • Cook the chicken in simmer covering with a lid until the oil comes out from sides.
  • Add the hot water  and cover till the chicken becomes very soft and the gravy becomes thickened.
  • Taste the seasoning. Add salt or sugar if requires.
  • Turn off the flame and your chicken masala is ready.
  • Serve this with plain rice , fried rice or even with roti or nun.

                                                                        Enjoy Your Food..!!!

Thursday, 11 December 2014

No Pectin Plum Jam...!!!!

The other day in the fruit market, when  I found beautiful fresh sweet plums,I bought few of them and decided instantly that I would make plum jam with them. These fruits are not only fun to eat but they are also highly nutritious. As with other dried fruits, they are available year round. These are an excellent source of Potassium, Calcium and Vitamin C. Not only that but also these are rich in fibers too.

Now let’s come to the point and start discussing the recipe. I made this jam with a very simple process and didn't use pectin too. As preservative I used lemon juice which will keep the jam fresh for few months.


  • Plums: 5-6 nos. (Chopped, discarding the seeds inside)
  • Sugar (preferably powdered) :1/2 Cup or as per your choice.
  • Lemon Juice: 1 tbsp.
  • Ginger Paste: 1 tbsp.(very smooth)
  • Salt: 1 tsp.
  • Water : 2 Cups
  • White Oil: 1/4th tsp.


  • Cook the chopped plums  with water for few minutes until it becomes tender. Turn off the flame . Drain the excess water and let it cool for some time.
  • Now coarsely blend the boiled plum using a blender.
  • Now, heat  the oil in a pan. Once the oil becomes hot add the boiled plum along with the ginger paste, salt and sugar and stir it very well. Let it cook for some time on high flame, stirring occasionally until a smooth, shiny texture comes. Once done, make the flame very low and add the lemon juice. Stir it well and on the low flame cook for 2-3 minutes.
  • Turn off the flame now. Your plam jam is ready. Let it cool and put it inside a container. Keep it inside the refrigerator or outside. It will be fine for few months.

                                                                                                          Enjoy Your Food...!!!

Monday, 8 December 2014

Egg Mustard Curry...!!! Sorshe Dim...!!!

Eggs are the most preferred item at my home. Not only in breakfast, the other two members of my family love to relish it in the evening snacks or even in dinner or lunch. I am not an exception also in this matter. I like to make egg preparations for them and enjoy myself too. Today, I am going to share an egg recipe which is bit different and this one I learned from a culinary clan. Egg Mustard Curry…A very humble preparation which is impressively delicious too.
Since my childhood , I have seen that maa makes egg curry in different ways. One of those is Dim Posto,(eggs in poppy seeds paste) which is our hot favourite . In that preparation she sometimes adds mustard paste and chopped tomato with raw mustard oil to make it more delicious. But today’s egg mustard curry is bit different from that recipe too and  we liked it so much that I am going to cook it over and over.
Anyway, let’s come to the recipe now:


  •  Eggs: 5-6
  • Onions: 2 Medium Sized( finely shredded.)
  • Smooth Mustard Paste: 1/4 Tea Cup
  • Vinegar: 1 tbsp.
  • Red chilli flakes
  • Bengali Five Spices(Paanch phoron)( mix fenugreek seed, nigella seed, cumin seed, black mustard seed and fennel seed in equal parts): 1 tsp.
  • Turmeric Powder: 1/2 tsp.
  • Green chillies: As per your choice.
  • Salt to taste.


  • Heat oil, add the panch phoron. When the seeds splutter, add the onions saute till they turn golden brown, 
  • Add the eggs slightly slit on three sides. Keep stirring till the eggs start looking uniformly golden, 
  • Add chilli flakes, turmeric powder and salt. 
  • Add the mustard paste and keep stirring on low heat till the ingredients form a rich gravy. 
  • Add vinegar. Mix and cook for 2-3 minutes and turn off the flame.
  • Serve garnished with fresh green chillies on plain rice and enjoy .

                                                                                                             Enjoy Your Food...!!!

Thursday, 4 December 2014

Prawn Kalia....Chingri Kalia...Spicy Prawn Curry (Bengali Style) ..!!

Prawn Kalia….. I know the term is not very conversant …but that day when the Pescafresh (one of the most famous sea food company in India) delivered me some excellent quality jumbo prawns I thought of preparing something unlikely with those. So,I opted for "Prawn Kalia" or in other words "Spicy Prawn Curry". The recipe I followed which is almost similar to the usual Bengali fish kalia recipe but the prawn kalia was tasted much better than that.

Here goes the recipe:


  • Jumbo Prawns: 10-12 nos. (Marinated with salt, turmeric powder and 2 tsp. of oil and kept it for 5-10 minutes).
  • Potato (medium size,1 or 2 nos) : diced.
  • Onion Paste: 3 tbsp.
  • Ginger Paste: 1 tbsp.
  • Garlic Paste: 1 tbsp.
  • Chopped Tomato : 2 nos.
  • Cumin Seeds: 1 tsp .(for tempering)
  • Cinnamon Sticks: 1
  • Cardamoms: 3-4 nos.
  • Cloves: 3-4 nos.
  • Ghee (Indian Clarified Butter) : 3-4 tbsp.
  • White Oil: 1-2 tbsp. to fry the prawns and the potatoes.
  • Turmeric Powder: 1 tsp.
  • Salt: to taste
  • Sugar: ½ tsp.
  • Kashmiri Red Chilli Powder: 1-2 tsp.


  • At first heat 2 tbsp. of oil in a pan and fry the marinated prawns till the prawns become little golden yellow colour and keep separately.
  • Now in the same oil with little turmeric powder and salt fry the diced potatoes until golden yellow. Keep the fried potatoes separately.
  • Discard the fried oil now and add ghee into the pan and heat the ghee. Once it melts, add the cumin seeds into it. Let it splutter for few seconds and add the cinnamon sticks, cardamoms and cloves. Feel the fragrance and then add the onion paste into the pan. Stir it for sometimes and add the ginger and the garlic paste respectively into the pan. Mix them properly and after few minutes add the chopped tomato , and then salt, turmeric powder, Kashmiri red chilli powder ,sugar respectively. Mix thoroughly and then add the fried diced potato . Cook until oil starts releasing from the sides of the pan.
  • Add the water and cover the fan. Increase the flame little and cook until the potatoes become soft and tender and well coated with the spices.
  • Add the prawns then and mix thoroughly and cover the pan. Cook it for more 5 minutes so that the spices can be mixed with the prawns also.
  • Uncover and taste the seasoning. Add more salt or sugar if required.
  • Serve with steaming hot rice garnishing the Prawn Kalia with chopped coriander leaves and enjoy.

                                                                     Enjoy Your Food...!!

Tuesday, 16 September 2014

My Version Of Bengali Chirer Polao...!!!! Pulao With Chira ( Flattened Rice) ...!!!

To be very guileless ,while I was a kid I didn’t like chire ( chira/flattened rice) at all . Maa tried to force me to eat this with ripe banana, milk, yogurt and sondesh (a special Bengali sweet), which I disliked the most. Though it was a much loved breakfast of my younger brother but I didn’t want to touch it even. Therefore she sometimes prepared an another variety of chire, which in Bengali we called Chirer Pulao. This was my most favorite. Even I simply love it till now.
It’s not only easy to make but also it is very healthy, filling, and tasty too. Moreover it’s an ideal brunch for a lazy holiday. Sometimes I pack my daughter’s lunch box with this and she really likes it. Not only that, one day after returning back from school, making her eyes wider, she told me that she shared her tiffin ( chirer polao ) with her non Bengali friends and everyone praised her saying, "what a yummilicious lunch you've brought"..!!! 
Anyway, lets come to the point now. Here is the entire recipe of Bengali Chirer Polao:


  • Flattened Rice/Chira/Chire: 2 Cups
  • Water: 2 Cups.
  • Green Peas: ¼ Cups.
  • Any type of seasonal vegetables: Cauliflowers, carrot or any vegetables of your choice ( handful chopped, though this time I didn’t use none of these) .
  • Potato: 1 small ( optional), peeled and cut in small cubes.
  • Raisin: Handful
  • Cashewnuts: Handful
  • Ginger: 1 tsp. (grated)
  • Salt: to taste
  • Sugar: 2 tbsp ( preferably powder sugar, you may replace it with zero calorie sweetener too, adjust the amount according to your choice)
  • Turmeric Powder: A pinch
  • Cinnamon Sticks: 1
  • Cardamoms: 3-4 nos.
  • Cloves: 3-4 nos.
  • Sha Jeera (Caraway seeds): 1/4 tsp.
  • Bay leaves: 1 
  • Oil/Ghee: 1/4th Cup
  • Garam Masala Powder (1-2 tsp of ground green cardamom, cloves and cinnamon) :1/2 tsp.


  • Rinse the chire in water once and soak them in the water for just 4-5 minutes. Drain the excess water and keep it in a colander. At this time for a better result, mix little salt, sugar and 2 tsp of white oil with the soaked chire.
  • Heat ½ of ghee in the pan and add the cinnamon sticks, cardamoms, cloves and caraway seeds and the bay leaves. Let the aroma come out and then add the green peas, cashew nuts and the raisins. On medium flame fry them little. If you are using any vegetables or potatoes add them at this time. Sprinkle little salt on them and fry them on medium flame carefully until they become soft.
  • Add the grated ginger and cook for a couple of minutes.
  • Now add the soaked chire. Mix in thoroughly. Add the rest of the ghee now. It will help to to keep the rice flakes separated from each other. 
  • Sprinkle little turmeric powder, sugar and salt. Stir well.
  • Check the seasoning . Add more salt and sugar if required.
  • Sprinkle the garam masala powder and mix. 
  • Turn off the flame and the pulao is ready now.
  • Garnish it with chopped green chilies and coriander leaves and serve. You may sprinkle fried peanuts on the top.


                                                                                                             Enjoy Your Food...!!!