Chicken Tikka Masala...:)

Chicken tikka masala is a dish of roasted chunks (tikka) of chicken in a spicy sauce. The sauce is usually creamy, spiced and orange-coloured. Chicken tikka masala has been said to be the most popular dish in British restaurant and it has been called "a true British national dish". The origin of the dish is unclear.

Once try this restaurant style chicken tikka masala at home, sure you will ditch your regular restaurants and prepare this at home from now on.Actually this delicious dish  prepare my husband For this yammy recipe he follow great cook Sanjeev Kapoor's Chicken tikka masala recipe.Hope you also enjoy with this recipe.....:)

Ingredients:-

For Marination:-

450 grams chicken fillets (boneless chicken)

1 tsp Kashmiri red chili powder 

Lemon juice from ½ lemon 

½ cup hung yogurt 

1/4 tsp turmeric

1/2 tsp coriander powder

½ tsp cumin powder

1 tbsp ginger garlic paste

1 tsp kasuri methi (dried fenugreek leaves)

Salt to taste

1 tbsp oil for frying

1 tsp Shan Chicken Tikka Masala

Ingredients for gravy:-

3 tsp oil

½ tsp cumin

1 bay leaf

2 black cardamom

3 green cardamom

3 cloves (I use 5)

3 medium onions finely chopped

3 medium tomatoes pureed * updated

1 tsp ginger garlic paste 

1 ½ tsp coriander pow

1 tsp red chili pow

¼ tsp turmeric

4 tbsp cashew nut  paste 

½ tsp Kasuri methi 

Garam masala as required 

Coriander leaves chopped

1 big onion  (separate the layers  of onion cubes)

½ green capsicum

½  red capsicum

1 tomato 

1/2 stick butter

Method:-

1.  At first wash chicken pieces thoroughly, drain the water completely, pat dry with kitchen tissue or something of that sort. I use few kitchen tissues.
2.  Mix all the marination ingredients and marinate the chicken and refrigerate for at least 2 hrs. I refrigerate overnight, to get the best out of it.
3. Preheat the oven to 400 degrees. Place the chicken in a single layer in a roasting pan/stick. Pour all remaining marinade over the chicken. Roast 20 to 30 minutes, or until the chicken is cooked and the juices run clear.Remove the chicken from the oven and place all the pieces on a platter. Reserve the cooked marinade in a bowl.
   

   
4.  Heat oil in a pan/karai & add cumin and sauté to get an aroma. add all the dry masala / spices now and fry them for a min.
5.  Add chopped onions, fry evenly till they turn slightly brown.
   
   
6. Add ginger garlic paste and fry to get an aroma.
7.   Now add tomato puree,turmeric,red chili powder, coriander powder, salt and mix well.
8.  Add cashew & melon paste. fry till the mixture leaves the sides of the pan.
9. Add chicken pieces and veggies, mix well and fry for a min.  Add enough warm water to adjust  the consistency.
   
   
   
   
10. Now add kasuri methi and , cook for 4 to 5 mins. Pour in the butter, add garam masala and add coriander leaves, off the flame.
11. 
    

    Now ready to serve .With Chapati/paratha or biryani this one is good combination.
    

    

    

    
    

    Now Enjoy Your's Chicken Tikka Masala...!!!
    
    

Banana Walnut Cake...:)

 This cake is perfect for morning or afternoon tea/juice. It's light and moist and jolly easy to make. For best results,make sure the bananas are overripe. For my house this cake is a great comfort food. My husband & 3yrs old sweety also really enjoys this whenever I make it and I do too.

Here I share this easy & yammy recipe with all of you . Hope you also enjoy with this recipe...:)

Ingredients:-

• 1/2 cup /  One stick unsalted butter
• 1/2 teaspoon vanilla
• 1 cups light brown sugar
• 2 eggs
• 2 cups sifted all-purpose flour
• 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 3  finelly mashed ripe bananas
• 1/4 cup milk
• 1/2 cup chopped walnuts
  

Method:-

1. At first in a large mixing bowl cream butter, vanilla and sugar until light and fluffy. Beat in eggs, one at a time.
   
2. Sift flour, baking powder, baking soda and salt together.
3.  Mix mashed bananas and milk together in a different bowl.
   
4. Blend dry ingredients into batter alternating with banana mixture.Add the Walnuts in when the mixture is smooth and make sure it's mixed together.
   
   
   
   
   
5. Pre-heat oven to 350°F.
6. Pour batter into 2 greased and floured  round or square baking pans.
   
7. Bake for 45 to 50 minutes or until cake tester inserted in center comes out clean.
8. Cool 10 minutes, then turn out on racks until thoroughly cool.
   
9. Now ready to serve .With hot tea/coffee or juice also good.
   

Now Enjoy Your's Banana Walnut Cake...!!!

Chingri Macher Malai Curry (Bengali Style Prawn Curry with Spicy Coconut Gravy)...:)

This one is a traditional bengali preparation of Chingri/prawns with coconut milk. Chingri Macher Malai Curry or Bengali Style Prawn Curry with Spicy Coconut Gravy is among one of my favourite Bengali dishes. A curry cooked with Chingri Mach ( Bengali term used for prawns or shrimps) is generally a part of the Bengali menu, especially on occasions such as the Annoprashon (Baby first rice ceremony),Biye bari( Marriage time) Noboborsho / Poila Boisakh (Bengali New Year).  Begali's have a lots of  traditional dishes with this Chingri/Prawn's.

  Velvety texture of the gravy is the main classifies of a good Chingri macher malaikari.It should be spicy  but smooth, thick but velvety.
Actually my husband is a great food lover's & he love too much this type of authentic dish's.This malai curry also he prepared one of our Sunday spacial lunch menu.Really the taste was just awesome. So I share his spacial Chingri Macher Malai Curry recipe with all of you.Hope you also enjoy with this recipe...:)

Ingredients:-

• Prawns: 10-12 (big sized shelled and deveined)
• Tomato:1 medium size
• Onion: 1 big paste
• Ginger & garlic: 2 tbsp paste
• Cumin powders:1/2 tsp
• Coconut milk: 1/2 Freshly scraped coconut milk (If you need you use pack cocout milk also) 
• Oil ( mustard oil is good or a mix of mustard and sunflower oil): 4-5 tbsp
• Whole cardamom: 2
• Whole cloves: 3
• Cinnamon: 1” piece
• ndian bay leaf: 1 big
• Garam masala powder: 1/4 tsp
• Green chilies: 3-4
• Red chilies:2
• Red chili powder: ½ tsp or according to your taste
• Turmeric powder:1/2 tsp
• Salt & sugar:  as per your's taste
• Ghee:1/2 tsp
  

Method:-

1. At first clean the prawns and marinate with 1/4 tsp of turmeric powder ,1/2 tsp Ginger & garlic paste &  1/2 tsp of salt.
   
2. Prepare a paste of Onion & tomato in a mixer.
3. Heat the oil in a kadai /frying pan and fry the prawns till it turns golden brown. Keep them aside .
   
4. Now add Cinnamon, Cardamom, Cloves ,red chilies and bay leaves to the oil.
5. After 3-4 mins add the paste of onion, tomato,garlic and ginger and fry it on medium flame for 5-6 minutes. Add remaining turmeric powder,cumin powder, chili powder, salt & sugar. Sauté till the mixture starts separating from the oil.
   
6. Now add water and bring it to boil 5-7 mins & add the coconut milk now.
7. Cut the green chilies and add it to the gravy along with the friend prawns.
   
8. Let the curry boil for 10 min, simmered and covered. Before serving, add the ghee to the curry.
9. Chingri Machher Malai Curry is best served with plain steamed rice/ pulao.
   

Now enjoy your's Chingri Macher Malai Curry (Bengali Style Prawn Curry with Spicy Coconut Gravy)...!!!

Kolkata/Bengali Style Mutton Biryani.....:)

Most Bengalis are foodies and that reflects clearly in this Bengali recipe. That is why the Kolkata version of biryani is such a delicious innovation. The special features of the Kolkata biryani is that spices are much milder than other biryani recipes. Also, potato &  Egg is an important ingredients of this Bengali recipe.

Kolkata's special biryani is simply must try. Biryani recipes can be described simply as rice and meat cooked in layers of spices. Biryani as a form of food came to Kolkata with the nawab of Lucknow, Wajid Ali Shah, who was exiled in Bengal. So it is fair to say that the Kolkata biryani developed from the Lucknowi biryani recipe.
Before I also told that my husband is a great cook. Actually he prepare this  Kolkata Style Mutton Biryani for once our sunday spacial lunch.Taste was just awesome. Here I share the recipe .Hope you also enjoying with this recipe...:)

Ingredients:-

• Mutton - 600 grams (medium size pieces)
• Long Grain Basmati Rice- 4 cups (washed and soaked)]
• Potatoes- 3 (peeled and cut into halves)
• Egg-4 (Boiled)
• Curd- 1/2 cups
• Shan Biryani Powder -1 tsp(optional)
• Red chilli powder- 1/2 tsp
• Turmeric powder- 1/2 tsp
• Onions- 3+1 (chopped finely)
• Ginger-Garlic paste - 1 tsp +1 tsp
• coriander powder-1/2 tsp
• Green chillis- 5
• Black cardamom- 1
• Bay leaves- 3
• Green cardamom- 4
• Cinnamon stick- 1
• Cloves- 5
• Peppercorns- 8-10
• Saffron- 1 pinch
• Milk- 1/4 cup
• Star Anise seeds - 3 to 4
• Dry Cilanthro leaves- 1/2 tsp
• Rose water- 1 tbsp
• Kewra water- 1 tbsp
• Salt- as per taste
• Oil- 4-6 tbsp
• Ghee- 2 tbsp
  

Method:-

1. At first wash mutton pieces carefully . Marinate with half of the curd, shan biryani powder,red chilli powder, turmeric and salt.and keep in refrigerator (not freezer) overnight. Should be taken out well ahead of cooking and be in room temperature while cooking.
2. Then half cook the rice with bay leaves and black cardamom. You need to cook it for about 10 minutes on low -medium flame.Drain away the water and keep the rice aside for the time being.Rice breaks but not fully done when checking. You may cover the rice with a net and put under a fan to cool also.
   
3. Boiled & clean the skin of the eggs also & keep aside.
4.  Roast the ingredients of garam masala namely, (peppercorns, cloves, green cardamom and cinnamon) on a dry pan for 30 seconds.
5.  Let it cool and then grind it into a fine powder.
6. Heat oil in deep bottomed non-sticky wok or pan. Add onion and fry in high heat stirring constantly to nicely golden brown, take care they do not get burnt. Add red chili and garlic. Saute till fragrant. Add ginger and saute. Add coriander powder. (May sprinkle a little water if required). Stir and then add mutton. Saute well till muttons are brown and oil separates.Check the salt again. Add the curd and saute well. Add sufficient water. Boil and pressure cook for 20-25 mins in low -medium flame. Open the lid when pressure drops and boil to evaporate any residual water.Now add half spoon of the garam masala we had prepared here before.
   
7. Also fry the potatoes and keep them aside.
8. Heat milk in a microwave oven and divided into tow bowl. & add saffron & kewra with separately .Boil in micro high for 15-20 sec.
9.  Now take a big metal pot/Handi and grease it with ghee. Make one layer of rice. And top it with a layer of mutton gravy  2 eggs and 2 potatoes.
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
10. On top of this sprinkle some garam masala, Dry Cilanthro leaves, Star Anise seeds, rose water, kewra and saffron (with milk).
11. Now make consecutive layers of meat, potato ,egg and rice till your ingredients end. The top layer must be of rice. Heat the rest of the ghee and pour it on the top layer.
12. Now seal the mouth of the pot with wheat flour dough/Aluminium foil  to tighten the lid and steam from coming out. Cook this on low heat for 20 to 30 minutes.
    
    
    
    
13. The Kolkata style biryani will be ready to eat. You can serve this yammy  biryani with raita and any type of thick spicy gravy curry.
    
    
    
    
    
    
    

Enjoy Your's Kolkata/Bengali Style Mutton Biryani.....!!!