Manghsor Jhol ( Mutton curry in Bengali style)....:)

One of the biggest joys in life is to sit with your family and enjoy a delicious lunch on a lazy Sunday afternoon. And the joy is bigger when the lunch is a preparation of traditional & authentic  Bengali cuisine.
  Mangsor Jhol is one of  exclusive dish for every  Bangali.'Jhol' in Bengal refers to a mildly spiced thin stew kind of preparation with either just vegetables, or fish/egg/meat as the main ingredient. They love too much  Manghsor Jhol with Rice or wheat based Roti / Paratha. This one is a traditional Bengali recipe of goat meat . Really Mouthwatering dish.
My Baba(Dad) is a great cook. He love  cooking especially this type authentic Bengali cuisine.His cooked  Manghsor Jhol ( Mutton curry in Bengali style) is really too much taste. I can’t seem to forget those childhood Sunday,when this Manghsor Jhol ( Mutton curry in Bengali style) prepared by Baba(Dad) . Me & my brothers are waiting for this yammy dish. Here I share my Dad's style Manghsor Jhol recipe. Hope you also enjoy with this recipe..:)

Ingredients:-

700 grams mutton or pathar mangsho.

4 Red Onion (medium size)

1 tablespoon Garlic Paste

1.5  tablespoons Ginger Paste

1 tablespoons coriander powder

1 tablespoons roasted ground cumin

1 tablespoon Turmeric Powder

1 tablespoon Salt

2 Tomato

3 Green Chili (Cut Vertically)

2 red dry Chilis 

2 tablespoon Curd

1/2 tablespoon Red Chili Powder

2 Potato (Medium size)

1 teaspoon whole Garam Masala(Cinnamon Stick-1,Cardamom-3, Cloves-3)

1/2 teaspoon Garam Masala powder .

1/2 cup Mustard Oil or Coking Oil (I used mustard oil)

1,2 tablespoon Ghee.

Salt & Sugar as per taste

Method:-

1. Wash the meat well and pat it dry.
2. Marinate Mutton overnight or minimum 3-4 hours with Curd (2 tsp),Turmeric (1/2 tsp), Mustard Oil (1 tsp), Chopped Green chili (3), Chopped Tomato (2 medium), Chopped Onion (1 onion), Salt(1/2 tsp ).
3. Peel the potatoes, cut them to size, and sprinkle salt and 1/2 teaspoon turmeric powder on them. Rub the salt and the turmeric on the potatoes. Heat about 3/4 tablespoon oil in a deep pan or pressure cooker and fry the potatoes on high heat until they start browning on the edges – about 2-3 minutes. Remove with a slotted spoon and set aside.
   
4. In the same Pan/cooker, add the rest of the oil and add 1/2 tsp  sugar (for red color) after 2 mins add the red dry Chili and  whole Garam Masala(Cinnamon Stick-1,Cardamom-3, Cloves-3 . When the Chili & Garam Masala turns dark, add all the sliced onions and fry them at high heat for about 12-15 minutes, while tossing them frequently till they start to brown.
5. After then add Ginger/garlic paste .Toss well 5-7 mins.At the same time need 1/4 cup warm water. In this warm water put the chili powder, coriander powder and roasted cumin powder & prepare a smooth paste .
6. Add the marinated meat to the pan and add the rest of the turmeric, salt & smooth paste. Toss well  and cook the meat. You will have to to toss it frequently to prevent it from sticking to pan. It will take about 15 minutes for the meat to be kind of browned and for the liquid to dry up. This is kind of braising the meat with the spices. The meat and the onions will be browned (but not burned) and the spice mix will coat meat pieces.
   
7. Add 3 cups of warm water, add the potatoes and cover the pan with a tight fitting lid (or pressure cooker). Cook till meat is almost done and tender, falling off the bone. If you are using a pressure cooker, add the potatoes and water to the cooker pan and Close the lid and let it whistle for 3-4 times (good long whistles under medium flame).
   
8. Open the cover and add 1/2 teaspoon of garam masala and 1/2 tablespoon of ghee.After then just close the pan's cover 3-4 mins.
9. Now serve with hot rice or Naan or any flat breads.
   

Enjoy Your's  Manghsor Jhol ( Mutton curry in Bengali style)...!!!

Chicken 65 (Purely authentic style chicken recipe.)...:)

Chicken 65 is said to have originated in Madras (Chennai), India. It is spicy and fried chicken, with the flavors of ginger, garlic and chilies. Chicken 65 is a hot and spicy snack of South India,now this nice dish is available everywhere in India. This is purely authentic style chicken recipe.  It can be prepared using chicken on or off the bone.You can serve it as a great starter with the drinks or it is the best option to serve as a main dish of Indian/Chinese  meal.

While the name "Chicken 65" is universally used to refer to the dish, there are many different stories for how the name came about. It is generally acknowledged that no one knows which (if any) of these anecdotal theories are correct.  Some reason for the name mentioned are mention below but cannot be proved.

• The dish is said to require 65 days to prepare the marinade, but this is unlikely for reasons of freshness and flavour.
• One account claims that the dish emerged as a simple meal solution for Indian soldiers in 1965.
• Another account claims that it is a dish containing 65 chili peppers devised by an enterprising hotelier.
• The name is also claimed to relate to a requirement for the meat to be from 65-days-old chickens.

For this recipe Mainly I follow  great chef Vahrehvah's Chicken 65 recipe. Learn how to make/prepare Chicken 65 by following this easy recipe. 

Ingredients:-

• Boneless chicken - 250 grams/1/4 kg (cut into small bite sized pieces)
• Oil for deep frying
• Yogurt - a little less than 1/2 cup (curd)
• Salt to taste
• Turmeric powder - 1/4 tsp
• Red chili powder - 1/2 tsp
• Coriander powder - 1/4 tsp
• For Marinade:
• Turmeric powder - large pinch
• Red Chili powder - 1 tsp
• Black pepper powder - 1/4 tsp
• Ginger garlic paste - 1 tsp
• Lemon juice - 1/2 tbsp
• Salt to taste
• To coat chicken that has been marinated:
• Egg - 1
• Cornflour - 1 1/2 tbsp
• Rice flour - 1/2 tbsp
• For Tempering/tadka:
• Cooking oil - 1/2 tbsp
• Curry leaves - 7-8
• Garlic - 2 cloves, minced (optional)
• Ginger - 1/2", minced
• Green chilies - 4-5, slit length wise
  

METHOD :-

1. Marinate bite sized pieces of chicken in the ingredients called for marinade for 1 hour.
2. In a bowl, mix yogurt, salt to taste, turmeric powder, red chili powder and coriander powder. Keep aside.
   
3. After marinating the chicken, add egg, cornflour, salt to taste and rice flour to coat the chicken. Add a tbsp of water if required.
4. Heat oil for deep frying. Once the oil is hot, add a few chicken pieces into the oil without crowding the vessel and cook on medium flame. Once the chicken is almost cooked, increase flame and deep fry the chicken pieces till golden brown.
   
5. Remove onto absorbent paper. Keep aside. Repeat with rest of the chicken pieces.
   
6. Heat a cooking vessel, add a tbsp of oil. Add garlic and ginger and saute for a few seconds. Add curry leaves and green chilies. Saute for a few secs.Add the deep fried chicken and toss well and cook for 2 mins.
   
7. Add the yogurt mixture and cook on low to medium flame, mixing the contents well. Toss the chicken till the yogurt dries up and the chicken absorbs the yogurt mix.
8. Your's Chicken 65 is now ready. served with any type of drinks just like a snacks. or serve as a main dish of Indian/Chinese  meal.
   
   
   
   Now Enjoy Yours Chicken 65...!!!

Kumro Fuller Bora / Pumpkin Flower Fritters...:)

Pumpkin Flower fritters or Kumro fuler bora is one of the popular and traditional fritters among Bengalis. I have one cute pumpkin tree in my little garden and now it is flowering. This flower looks really very attractive.This one is a crispy and yummy snack, amazing taste in every bite.
For this yammy fritters/bora I follow my Dear Mom's recipe.Hope you also enjoy with this recipe....:)

Ingredients:

•  6 pumpkin flowers
•  2 tablespoon rice flour
•  4-5 tablespoon Besan/gram flour
•  one pinch Kalojira/Kalonji
•  one pinch ajowan
• 1/4 tsp turmeric powder 
• 1/4 tsp Red Chilli powder
• 1/4 tsp Roasted Cumin powder
• Salt to taste
• 1/2 tablspoon mustard oil
•  Sunflower oil for deep frying
  

Method:-

1. Wash the flowers thoroughly (soak in a pot of water and handle with care & Cut off the base of the flowers.
   
2.  In a bowl mix the besan with all the other dry ingredients and make a thick paste with water.
   
3. 1/2 tablspoon mustard oil also mix with this past.(for more crispy).
4. Heat the oil in a frying pan or wok.
5. Dip each flower in the batter and deep fry separately.
6. after 3-4 minutes turn over to fry the other side. Should be golden brown and crispy when done. 
7. Once done, wrap the flowers with a paper towels to absorb the extra oil.
8. Serve hot with any type of sauce and chutney.Or good combination with rice and dal.

Now Enjoy Your's Kumro Fuller Bora / Pumpkin Flower Fritters....!!!

Dim er 'Birambona' (Steam Egg Curry).....:)

This is a different egg recipe. Usually we use boiled eggs in egg curries. But in this recipe we steam the eggs initially. I like to try Egg curry in different ways. once i watched this type egg curry on a television cooking show and loved the idea of steaming the eggs directly in the curry. 
We liked this egg curry very much. Steam egg curry is an artistic way of cooking egg in the steam and then again cooking with spices. It is also liked by those who want to avoid simply boiled, omelet or scrambled egg. This steam egg curry goes well with white rice, fried rice or with roti/paratha..Hope you also like this new style Egg curry...:)

Ingredients:-

• Egg's - 5/6
•  Onion -2 (peel & finely chopped)
• Tomatoes - 1 ( finely chopped)
• Ginger  - 1/2 inch (pest )
• Garlic   -4-5 cloves (finely chopped)
• Green chili - 2 
• Oil  -  4-5 tbsp
• Whole Garam masala(Cinnamon stick,cardamom,Cloves,whole black pepper etc )-1/2 tbsp
• Turmeric powder - 1/2 tbsp
•  Red chili powder- 1/2 tsp
• Salt & Sugar      -As per taste
  

Method:-

1. At first Heat Oil in a flat frying Pan or Kadai.
2. Add Whole Garam masala in the oil.
3. Then  add finely chopped onion's and saute it till it turns translucent. then add slit green chilly, ginger paste and Garlic saute along with onions. then add chopped tomatoes and mix well with the onions.
4. Now add Turmeric powder,  Red chili powder,Salt & Sugar as per taste.mix well with full masala/spices.
5. Fry until oil comes out.
6.  Add 1 cup warm water and tasted properly salt & sugar.
7. Now broken the egg directly one by one (very carefully ) in the gravy.
8. Then simmer over low heat for 10-15 minutes(properly covered the lid).
9. your's Dim er 'Birambona' (Steam Egg Curry) is ready now. served with steam rice/Roti/Paratha. 
   

Now Enjoy Your's Dim er 'Birambona' (Steam Egg Curry).....!!!

Bandhakopir Ghonto Chnigri Mach diey ( Cabbage with Prawns )...:)

 This dish cooked in Bengali style is an absolute delight for food lover. Cabbage/ Bandhakopi gets an extremely delicate flavour  from the prawns and the taste is just too good.' Ghanto' is a dry vegetable dish cooked in  especially  Bengali Kitchen.This dish is so  little bit dry and  good combination with Steamed Rice & Dal. With Roti/paratha also good.

For this tasty dish I mainly follow my Maa's (Mom) easy  recipe. I hope u also love this nice recipe....:)

Ingredients:-

•  Cabbage or Bandhakopi (whole- about 700 grms  to 1 Kg)
•  Medium Potatoes, peeled and cut into quarters
• One small Onion,peeled and chopped
• Medium Tomato cut into quarter
• 3-4 whole Green Chili
• Prawns, cleaned and deveined but head and tail piece on(one cup)
• 1/4 cup Green peas
• 1 pinch of whole Jeera or cumin seeds
• 1-2 Bay leaves, 
• 3-4 Green Cardamom whole
• 1 Stick Cinnamon
• 1 Teaspoon Jeera Powder
• 1 Teaspoon Dhania Powder
• ½ Teaspoon Freshly crushed Black Peppercorn or Kali mirch
• ½ Teaspoon Red Chilli Powder
• 1 Teaspoon Turmeric Powder
• 1 Tablespoon extract from freshly crushed Ginger
• ½ Teaspoon Sugar
• Salt to Taste
• 1 Tablespoon Desi Ghee
• 4-5 Tablespoon Cooking Oil(Mustard /sunflower)
  

Method:-

1. Chop the Cabbage as thin as possible. 
2. Wash and dry, sprinkle with little Turmeric and salt.
3. Heat oil in a Kadai/Frying pan, add the Prawns and fry for a while(3-4 mins), & remove.
4. Now same Kadai/Frying pan add the whole Jeera and Bay leaf, cardamom and Cinnamon stick,green chili,green peas,onion,tomato in the remaining oil.
5. After 5-10 mins add the chopped Cabbage & potato.
6. Sprinkle  salt, Jeera, Dhania, Kali Mirch, Laal Mirch, Sugar and Haldi powder, crushed Ginger& mixing well with cabbage.
   
7. Cover and cook in medium heat till the Cabbage is tender.I don't use any water. but if you need sprinkle little water.(approximately 30-40 mins)
8. Now add the Prawns and cook for another 5-6 minutes .
9. Add Desi Ghee and mix well.
10. Check seasoning and adjust salt.
11. Serve hot with Steamed Rice or Roti.
    

Now Enjoy Your's Bandhakopir Ghonto Chnigri Mach diey ( Cabbage with Prawns) ...!!!

Mango Banana Ice Cream ...:)

I think every one like this beautiful & yammy dessert. Making homemade ice cream is easier than you think. Give everybody something to scream about with these yummy ice cream flavors you can make at home.When made from scratch with the season’s sweetest ingredients, ice cream captures the essence of summer. 

First time I also trying at home.My husband like too much Mango. So I choose this 'Mango Banana Ice Cream'.And really the taste is coming very good.Summer heat doesn't stand a chance when you have this recipe under your belt...:)

Recipe is here:-

Ingredients:-

• Alphonso mangoes(peeled and chopped )                           2-3
• Banana (peeled and chopped )                                           2
• Sugar                                                                               5-6 tsp
• Condensed milk                                                                 1/2 cup
• Milk                                                                                   2 cup
• Lemon juice                                                                         1 tsp
• Almond chopped(for garnish)                                                 1 tsp
  

Method:-

1. At first chopped mangoes & Banana put in a bowel  & freeze (takes a few hours so allow time for this).
2. After few hours came out the bowel in the freezer. 
   
3. In a blender, add mangoes,2-3 tsp sugar, and 1/2 tsp lemon juice,1/4 cup Condensed milk, 1 cup Milk and puree until texture is smooth. Set aside.
   
4. Next In a blender, add Bananas ,2-3 tsp sugar, and 1/2 tsp lemon juice,1/4 cup Condensed milk, 1 cup Milk and puree until texture is smooth.After then  this mixture also put with same mango puree bowel.
   
5. Cover and chill the mixture in the freezer for at least 6-7 hours.
6. Now scoop & serve (Before serving garnishing with little bit chopped mango,Banana & almond ).
   
   

Enjoying your's Mango Banana Ice Cream ...:!!!

1. 
   

Alu-Badam Pakora (Potato-Peanuts Fritters )....:)

Last 2/3 days in our Oklahoma's weather is very cloudy & rainy. Pakoras are perfect for a rainy day. So I think prepare Alu-Badam  Pakora/Fritters & enjoy this weather with gorma goram chai(hot tea) also. Pakora & tea is a good combination to enjoying the  rainy day.Many different kinds of pakora can be found throughout India.But this Potato-Peanuts Fritters/Pakora is litle bit difference to another pakora.

Fist time I eat this nice Pokora  in Our friend's(Koushikda & Sangita ) house. Koushikda's Mom(Auntie) prepare this new style Pakora/Fritters. Really Kakima(Auntie) is a great cook & she is a very respectable person too .Thank u soo much Auntie for your's nice & yammy recipe.I hope You also enjoy with this recipe:-

Ingredients:-

• Medium Potato                                         1
• Onion                                                      1/2(optional)
• Peanuts (Raw)                                                   1/4 cup
• Gram flour (Besan)                                   1 Cup 
• Corn starch                                               2-3 tsp 
• Backing soda                                            1/4 tsp
•  Ajwain (carom seeds)                             1/4 tsp
• Chili powder                                            1/4 tsp
• Salt                                                           to your taste
• Water                                                       1 cup or as need
• Vegetable oil for frying                               2-3 cups

Method:-

1. At first wash and peel the potato and onion .Then slice them thin.(Onion chopped very small size).
2. I using raw peanuts. So Just dry roast in medium flame for 3-4 mins.
3. Let it cool a side.
4. In a bowl mix gram flour,Corn starch  , red chili powder,Backing soda,slice Potato,copped onion ,Peanuts,Salt &  Ajwain.
5. Now add little water at a time in the mixer and mixing properly with your hand it for a minute or until  beat it for a til it become a smooth batter.
   
6. Heat the oil in frying pan or a kadhi, for 5 to 6 minutes keep the heat to high then turn it to medium high, so that oil heats up quickly, in 7 to 8 minutes oil will heat. The correct temperature is important for any fry dish .
7.  Now well coated potatoes with the batter/mixer , gently drop them into hot oil (5 to 6 pieces on a  same time ). 
8. Then pakoras upside down frying  for 4 to 5 minutes or until the pakors become golden brown.
   
9. Once pakoras become golden brown with the spatula take them out from the oil and place them on the plate over paper towel so that excess oil is absorbed.  
10. Now Serve pakoras hot with  tomato ketchup/ coriander chutney.
    

Now Enjoy Your's Potato-Peanuts Pakora/ Fritters.....!!!! 

Melon fruit Juice (Watermelon & Honeydew melon)..:)

It is good to drink melon juice these days because of the scorching heat that people have to endure. Making some watermelon juice is good as it cools the stomach and is simple to make it too. So go ahead and make this juice which is good and full of nutrients too.  For  melon juice  You don’t need a fancy  juicer just a blender. Scoop/cut the watermelon & Honeydew melon & put into the blender, blend for about 30/40 seconds, and then done. You have made melon juice.

Honeydew melons are an excellent source of vitamin C and a good source of potassium. Watermelon  is good for health also. It’s high in vitamin A, vitamin C and potassium. It’s about 92% water, so it’s plenty hydrating, too (nutrition-source).  

 My juice was perfectly sweet without any added sugar & my Little one too much liked this juice.Hope you all also like this melon juice recipe...:)

INGREDIENTS:-

1. 1/2 seedless watermelon (about 5 to 6 pounds), cut into cubes.
2. 1/2 seedless Honeydew melon (about 3 to 4 pounds), cut into cubes.
3. 1/4 lime juice.
4.  Some Ice cubes.
5. Sugar 2 tbspoon(optional) 

Method:-

1. Blend together in a blender the Melon cubes and the lemon juice until everything is well blended.This shouldn’t take more than a minute.
2. Add the sugar if you desire to make it more sweet.
3.  Pour the Melon juice into a pitcher or pour directly into glasses with ice cubes & serve .
4. 

Now Enjoy Your's Melon Juice....!!!