Kosha Kankra (Crab)

All you need

3 Dungeness crabs, top shell off, legs separated and body broken into two halves
2 Onions, chopped
4-5 cloves of Garlic
1 inch piece of Ginger
1 1/2 tsp Cumin Powder
3/4 tsp Turmeric Powder
1 tsp Red Chili Powder
2 Whole Dried Red Chilies
1 pinch Cumin Seeds
Salt
Oil
Water


Method

• Make a paste of garlic and ginger.


• Heat oil in a deep bottom pan, add whole dried red chilies and cumin seeds. Then add the chopped onions. Add ginger-garlic paste. Cook till oil separates from the mixture.


• Wash the crabs and makes cracks in the claws and legs. I use a pestle to do that.

• Add crab pieces to the pan, add salt, turmeric, red chili powder and cumin powder. Mix well and cook for 10 minutes stirring often.

• Add water, bring to a boil, cover, lower heat and cook for about 30 minutes.

• Open lid, turn the flame to high and reduce water till almost dry. Done!

• Serves 4 people.

Kosha Chicken

My kids have grown out of the taste of "Gharoa Murgir Jhol". They have started exploring the world of spices and have recently settled on a spicier and tastier version of chicken preparation. It is loved by everyone in my family and they chew the chicken down to their bone marrow.

All you need


Chicken Drumsticks 3 lb (around 10 legs) skin off
2 Onions sliced
5-6 cloves of Garlic
1 inch piece of Ginger
1 Tomato
1 tsp Turmeric
1 tsp Red Chili powder
1/2 tsp Radhuni Garam Masala Powder
1 Tbsp Vinegar
Salt
Oil
Water


Method

• Make a paste of onions, garlic and ginger.


• Heat oil in a deep bottom pan, fry the onion-ginger-garlic paste till oil separates from the mixtures and texture changes.


• Cut tomato in half and crush them with your hand into the mixture, kind of like crushed tomatoes.

• Cook till tomatoes become well fried and turn to a pulp. Add chicken drumsticks.

• Add salt, turmeric and red chili powder. Mix well and stir cook for about 5 minutes.

• Add garam masala powder and vinegar. Mix and stir cook for another 5 minutes.

• Add water, lower heat and cover and cook till chicken is done.

• Open lid, turn on heat to high flame and reduce water till there is no water in the masala, but only oil, stirring often.

Malai Kofta Curry

All you need

To make Koftas:

Home made paneer or chhana - 2 cups
One boiled potato
Soaked Cashew nuts and raisins
Chopped green chili
Chopped cilantro
Salt

To make the curry:

1 onion ground to paste
2-3 cloves of garlic
1 inch ginger - make a paste of ginger and garlic together
2 big tomatoes
Handful of blanched almonds
Salt
Turmeric
1 tsp Cumin Powder
1 tsp Coriander Powder
1/2 tsp Red Chili Powder
2 drops Red Food Color
3 Tbsp Cream (optional)
Canola Oil


Method

• Knead the paneer/chhana until the texture changes and becomes a dough.


• Mash the potato and add to the dough along with cashes nuts, raisins, chopped cilantro and green chilies and salt. Mix and knead it well.


• Make small balls and deep fry them. Keep them aside.


• Dry grind the blanched almonds then add the tomatoes and grind them together again.
• Heat oil in a pan, fry the onion paste. Add ginger-garlic paste and fry for two more minutes.
• Add tomato and almond puree, fry it for 15 minutes, till the texture changes and oil separates fro the mixture.
• Add salt, turmeric, cumin powder, coriander powder, red chili powder. Add water and red food color. Bring it to a boil, then lower heat and cover and cook for 10 minutes.


• Add the koftas to the gravy and cover again for 2 minutes. Reduce the gravy to required consistency. If you are adding cream, you can add it while reducing the gravy. Done!

Chingri Malaikari (Head-on Shrimps in a coconut sauce)

An absolute Bengali delight!

My kids love this dish. The heads of shrimps add a different taste to this dish. If you do not prefer the heads you can use headless shrimps. However, you will not get the distinct taste, this dish is famous for. Bengalis are famous for eating fish heads, believe me, they taste delicious :) 

You may have heard from many people that this is very time consuming to make. It is not true, you can make it in a go. It just takes time to clean the shrimps. You can clean them in advance and freeze the shrimps and make the dish some other day.









All you need

Head-on large size shrimps (bigger the better) - 2 lbs
1 big onion - make a paste
2-3 cloves Garlic
1 inch Ginger - make a paste of ginger and garlic together
1 can Coconut milk
1/4 cup shredded dried coconut or fresh grated coconut
2 small Bay leaves
4 small green Cardomoms
1 small Cinnamon
2-3 Cloves
Salt
Turmeric
1/2 tsp Red Chili Powder
1 tsp Radhuni Brand Garam Masala Powder
Few drops Red Food Color
Preferably Mustard Oil (or any other oil)



Method

• Clean the shrimps. Cut off all whiskers and front legs. Cut off the tip of the mouth. Remove the shell, leave one shell just below the head and one above the tail. This would keep the head and tail on while stirring and cooking. Make a slit (not too deep) in the back and take out the black thread with the tip of a knife. Wash them.

• Soak dried grated coconut in coconut milk. If using fresh coconut, no need to do this step.


• Rub some salt and turmeric and lightly fry them in hot oil. Keep them aside.


• In the same oil or add some more oil if needed, add the whole garam masala (bay leaf, cardamom, cinnamon, cloves).


• Add onion paste and fry it. Add ginger-garlic paste fry for two more minutes.

• Add salt, turmeric and red chili powder. Add the coconut milk and grated coconut. Add food color (about 4-5 drops until the gravy turns deep orange).

• Add Radhuni garam masala. Mix well and then add the lightly fried shrimps.

• Add a little water, bring it to a boil, lower heat, cover and cook for 8 minutes.


• Reduce the gravy. Done!

Pathar Mangsho (mutton curry)

All you need

Goat meat ~3 lb
Red Onions, sliced 2
Ginger-garlic paste or grated 3 tbsp heapful
One large ripe tomato or two small ones.
Whole garam masala 2 tsp (preferably, Radhuni Brand)
Vinegar 2 tsp
Red chili powder 1 tsp or according to one's preference
Salt
Turmeric
Mustard Oil 1/4 cup (or any other oil)
Water

Method

• Heat oil in a Pressure cooker.


• Fry the onion paste, once it is well fried you will see that the texture and color has changed.


• Add ginger-garlic paste and fry for additional two minutes.


• Cut the tomatoes in half and squeeze them into the cooker including the tomato skins, kind of like crushed tomatoes.
• Fry the mixture well, around 8 minutes till the tomatoes and onion-ginger-garlic paste becomes a pulp.
• Add salt, turmeric, red chili powder and the goat meat. And stir and cook for good 15 minutes.
• Add garam masala powder and vinegar. Stir some more then add enough water to cover the meat.


• Pressure cook on low flame for 23-25 minutes. Reduce the gravy as per your preference. Garnish with chopped cilantro. Done!

Dimer Chop (Round Egg Cutlets)

Somehow this dish always reminds me of Dimer Devil, an egg chop with minced mutton that I ate only once when visiting my Aunt in Chinsurah, a small town in the suburbs Calcutta. But, it is nowhere near that spicy mutton taste. This is still a chop and who cares what is in it when its served hot with kasundi. Bon Appetit!!!

All you need

Boiled Eggs, cut into quarters length wise
Boiled Potatoes, mashed
Chopped onions
Chopped green chilies
Grated Ginger
Salt
Plain Bread Crumbs
Oil for deep frying and a little for shallow frying onions
One egg, beaten


Method

• Heat a little oil in a pan and fry the onions, green chilies and ginger.
• Mix the fried onions with the mashed potatoes, add salt.
• A bit of potato mixture and wrap around one quartered boiled egg.
• Heat up oil for deep frying, dip the potato wrapped egg ball into beaten egg and coat with bread crumbs and deep fry it.
• Serve hot with raw onion slices and Kasundi(mustard sauce).

Kolkata style Chicken Egg Roll

Chicken Preparation:
All you need

1 1/2lb Boneless, skinless Chicken thighs
8oz Plain Fat free Yogurt (small tub)
Half Cut Lime
3Tbsp Shan Tandoori Chicken Masala
1/2tsp Nutmeg Powder
Salt
2tsp oil
1Tbsp Butter
1tsp chopped Cilantro

Method

• Cut the chicken thighs in small bite size pieces.
• Sprinkle salt, lime juice and oil over the chicken pieces and rub altogether.
• Add Shan Tandoori Chicken Masala, save a little. Add the nutmeg powder.
• Whip up the yogurt and pour over the chcken and mix. Now add the saved Shan masala and mix again.
• Sprinkle the cilantro on top and let it marinate for at least 30 minutes.
• Preheat oven to 400F and bake the chicken along with the marinade for 20 minutes.
• Take the chicken out and strain out the liquid marinade. Melt the butter and pour over the chicken and put it back in oven for 10 more minutes.

Egg washed Parathas
All you need

1cup All Purpose Flour(maida)
1/3rd cup Atta(Whole wheat grain flour)
1tsp oil
2 pinches Salt
Water to knead
3 Eggs, beaten with a little salt
Oil to fry the Parathas

Method

• Mix the two flours, add salt and oil and knead into a soft dough.
• Roll out a small ball of dough and cook on a griddle.
• Cook one side then flip and cook other side. Then lift the paratha a little and pour oil(about 1-1 1/2tsp) and let down the paratha and rub it on the griddle.
• Pour a little beaten egg on the top of paratha(the no-oil side), spread it and flip to fry the other side(the egg side).
• Make several parathas likewise.

To make the Roll

• Layout the chicken pieces in the middle of the Paratha.
• Top dress with sliced onions, chopped green chilis, chopped cilantro.
• Sprinkle a little salt and lime juice and MDH Chunky Chat Masala.
• Roll up the Paratha to cover the filling and serve.