Rajmar Jhol (Kidney Beans Curry, more like a soup)

All you need:
Rajma (Light red kidney beans, soaked in water overnight), Aloo (Potatoes, diced), chopped Onions, chopped Tomato, Ginger-Garlic paste, Gota Jeere for Phoron (cumin seeds), Cumin powder, Coriander powder, chopped Dhone pata (cilantro), slit green chili, Tel (oil, preferably mustard), salt and Turmeric.

Method:

• Heat oil in a large pressure cooker. Add the cumin seeds, let it splutter.
• Add the onions and green chili. Fry till light brown.
• Add the ginger-garlic paste, tomato, and potatoes. Fry them together.
• Add the rajma, salt, turmeric, cumin powder, coriander powder. Mix them together.
• Add water and pressure cook. After two whistles, open up the cooker.
• Garnish with chopped cilantro.
  

Palak Paneer

I simply love this dish. Best and tastiest way to eat spinach. Have you ever thought of kids asking for an extra serving of spinach? Believe me Palak Paneer works!

All you need:
One or two bunches of spinach, Cut up Paneer cubes (see my previous post on how to make them at home), Tomato, green chili, Onion, salt, kasoori methi, ginger-garlic paste, coriander powder, cumin powder and oil.

Method:

• Pluck the spinach leaves, wash them and boil them in a sauce pan.
• Puree the boiled spinach with green chili.
• Puree onions and tomato separately.
  
• Heat oil in a wok, add kasoori methi and pureed onions/onion paste.
• Add ginger-garlic, pureed tomato and the pureed spinach.
• Add salt, coriander powder and cumin powder.
• Add little water, cover and cook for 5-8 minutes.
• Add the paneer cubes, cover up again and cook for another 5 mins.

And Done!!

Grilled Rack of Lamb

There was a time when I used to hate lamb for its strong flavor and odor until I got to taste a grilled Rack of Lamb. Rack of Lamb is a portion cut out from the ribs which when cut in between the ribs makes the lamb chops. The typical flavor of lamb is at its minimum (you can say almost non-existant) in the ribs, so a Rack of Lamb should be a perfect start for those who doesn't eat lamb because of its flavor or odor. The rack comes with a thick layer of fat, so trimming is necessary. A light wash is sufficient. Juice of one lime and ginger-garlic paste is the marinade. Then rubbing the ribs with any good "Prime Ribs Rub" and salt will cure it. Grill the rack on hot charcoals. If you do not want the rib bones charred, just wrap them individually with foils. Many like it medium rare...that is well done on the outside but still pink inside, personally, I like well done. Whatever your preference is, before serving just cut in between the ribs and serve lamb popsicles separately.

How to make Paneer at Home

Half gallon Whole Milk and one lime is all you need. Bring the milk to a boil, then simmer down and add the juice of lime while stirring. You will see the milk part separating from water. Strain it and let it stand in the strainer for an hour or hour and a half.

Now, dump the Paneer from the strainer onto a cutting board and cut small cubes out of it.

P.S. You can avoid this mess and use store bought Paneer :P

Lobster

Are you a seafood lover? Then, Lobster has to be one of your many favorites. When I bring live lobsters home for dinner, my kitchen turns into a chaotic rampage. Holding the live lobster (although their sharp claws are clamped with thick rubber bands, they move their tails violently) from the grocery bag and putting them into a pot of boiling water is something very amusing to watch. My husband and I dance and scream each holding a very long tongs and pot lids (serving as a shield) till the lobsters seem dead and the war is won.

Put the live lobsters head first into a pot of boiling water with some ginger added to it. Cover it with a lid. After about 8-10 minutes the lobster is cooked and all red. Drain the water with lobsters onto kitchen sink. Tear apart the parts, wash and clean the insides.

Heat oil in a wok, fry the lobsters with salt and turmeric. This is the base. Now you can make it in any way you like, be it a curry with ginger, garlic, onions and cumin paste or rub it with mustard paste and fry cook till done.

Gharoa Murgir Jhol (Homemade Chicken Curry)

There is nothing like a homemade chicken curry for a Sunday lunch. Bengalis mostly make it on a Sunday afternoon, a pleasant and tasteful change after a week long feast of Fish. This change is especially welcomed by kids. Once a week, I make this and my baby loves to eat it with steamed white rice.

Here's what you need:

Murgi(chicken, cut small, washed clean), Pyanj bata(onion paste), Aada-Roshun bata(ginger-garlic paste), Aloo(one potato, peeled & cut halved), Kancha Lanka(green chili, slit), Gota Jeere(cumin seeds), Tel(oil, preferably mustard), Noon(salt), Halud(turmeric), one Tomato and Dhone Pata(cilantro, chopped finely).

How to Cook

1. Heat oil in a wok, add cumin seeds, let it splutter.
2. Add onion paste & slit green chili, fry till oil separates, then add the ginger-garlic paste.
3. Add potato, stir some more. Add the chicken. Fold all the paste and spices together.
4. Add salt & turmeric, stir. Squeeze the juice of a tomato, stir again.
5. Add water, cover & cook over low heat until done. There should be lots of water in the curry when done.
   
6. Garnish with cilantro and turn off the heat.
   

Karaishutir Kochuri (Fried Indian Bread with Stuffed Green Peas)

Today I am making this dish, so felt like writing it down at the moment. Karaishuti means Green Peas in Bengali and Kochuri is a kind of fried Indian bread. Almost all Bengalis make this dish at least once in winter time when green peas are abundant. Karaishutir Kochuri and Aloor Dom is something a Bengali can die for. Some other time I will surely give the recipe for Aloor Dom, but now get everything ready in your kitchen for Karashutir Kochuri. The recipe follows....

Making the Pur (Stuffing)

You will need, Karaishuti(Green Peas, puried), Aada(Ginger, grated), Kancha Lanka(Green Pepper, ground along with green peas when making the puree), Gota Jeere(Cumin Seeds), Sukhno Lanka(Dried Red Pepper), Chini(Sugar, one or two fistful), Tel(Oil) and Noon(Salt).

1. Heat oil in a wok, add cumin seeds and dried red pepper, let it splutter.
2. Add the green peas puree, grated ginger and salt.
3. Fry on low flame stirring continuously till cooked. When cooked, it looks dry and peas get separated(not lumpy). Takes about 20 minutes to cook.
4. At the end, add sugar, stir some more. On adding sugar, it will become dark green in color. Turn off the flame. The Pur is ready! Let it cool down.

Making the Kochuri

You will need Maida(All Purpose Flour), Moin(Teaspoonful of Oil), Noon(A pinch of Salt) and Tel(Oil for deep frying).

1. Mix together, flour, teaspoon of oil and salt with water to knead into a soft dough.
2. Make small(Ping Pong ball sized) dough balls, shape it into a cup. Put the Pur(Stuffing) inside, cover and roll into a ball again.
3. Roll out these stuffed balls with a Rolling Pin, into round flat disc and deep fry them in hot oil. They should puff up, turn, fry the other side and done!

Note:- If the Kochuris don't puff up when frying, then either the oil is not hot enough or there is a hole in the rolled out dough.

***** Instead of Kochuri you can make stuffed Porota(Paratha, Pan/Griddle fried Indian bread)****

Pics: Stuffed Paratha and the Pur(stuffing)