Mughlai Paratha or Egg Stuffed Paratha

Mughlai Paratha or Egg Stuffed Paratha

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This Mughlai Paratha or Egg Mughlai Paratha is a famous street food in Kolkata,sometimes also stuffed with minced chicken or meat,this time I only prepared it with chicken.I also used less oil when making this paratha but originally a lot more oil is required.

Preparation Time - 15 min to knead flour and 15 - 20 min keep it aside ,in this time you can make the other preparations.
Cooking Time - 4-5 min for each Paratha.

Ingredients for the dough:-

1. 2 cups All purpose flour or Maida.
2. 2 teaspoon oil.
3. Salt as per your taste ( the egg stuffing will also have salt so adjust accordingly )
4. Water about 3/4 th cup ( add little at a time ) you may need little less or more.

Ingredients for Egg stuffing:-

1. 1 egg for each Paratha ( I used 3 Eggs )[ depending on the size you can make 3-4 parathas from the above measurement of dough )I made 3 Parathas.

2. Cilantro chopped 2 teaspoon for each paratha
3. Onion Chopped 2 teaspoon for each paratha
4. Fresh chilly chopped as per your heat tolerance.
5. Readymade Chicken Masala(Spice Mix ) about 1/4 th teaspoon for each paratha.
6. Chaat Masala little less than 1/8th teaspoon.
7. Peanuts ( dry roasted,husks removed and coarsely pounded in a mortar and pestle ) about 1/4 teaspoon for each paratha.
8. Salt as per your taste.
9. Black pepper powder or golmorich for sprinkling on the prepared Paratha.

Preparation:-

1. Knead the dough.First add the oil and salt and mix it properly. When the oil is mixed with the flour you can hold  the flour together into a clump this means the oil is mixed well with the flour.Then add little water at a time and knead into a smooth dough,Brush with little oil when the dough is knead well and keep it aside to rest.
2. Chop the onion,cilantro and fresh chilly.
3. Dry roast the peanuts and coarsely crush them.


Cooking:-

1. You need a smooth surface ( my rolling board ( chatu ) is not big enough so I improvised it with my stainless steel plate :-) on which  I will roll the paratha.
2. I divided the dough into 3 balls and placed one ball on the rolling board ( in my case it is the stainless steel plate :-) and added little oil and rolled it with a rolling pin ( belna ) into a round shape.
3. Take another bowl and like you prepare omelet add One egg+ 2 teaspoon chopped onion + 2 teaspoon chopped cilantro +fresh chilly +1/4 th teaspoon of coarsely ground peanuts + 1/4th teaspoon chicken masala and 1/4th teaspoon chaat masala + salt as per your taste and beat it smooth with a spoon or fork.
4. Pour the above mixture on the paratha and then spread it gently with a spoon. Seal the paratha on four sides like an envelope.
5. Add about 2 teaspoon oil in  a skillet (tawa) and let it warm up. Then place the paratha slowly lifting it into the skillet with the sealed sides turned upwards.
6. Let one side cook and then turn to the other side.If required you may add oil on the perimeter .Press gently on the paratha with the ladle ( chancha ) .
7. When nearly done in the skillet itself cut into 4 pieces.
8. Serve hot with sprinkle of black pepper and with a side of Ketch up/Chilly sauce and some sliced Onion.
9. Repeat the steps for the other parathas.( See the pictures below to get an idea)


Pictures:-

Tips to Stir Fry

Tips to Stir Fry

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Hi Friends,

Here I am sharing some quick tips to get a perfect stir fry:-

1. Stir frying is best done on an Skillet which hold the heat very well.
2. The surface area is important so that all the ingredients get equal heat distribution and not clumped .
3. If you are cooking Meat/Chicken along with vegetables then always cook the chicken/meat ingredient separately as the vegetables will take much less time than the chicken /meat.
4. The vegetables must be stir fried in an order so that the ones which takes more time add first followed by the ones which takes less time.
5. When chopping the vegetables try to cut in into more or less same size.
6. The skillet with the oil in it must be sufficiently heated before you put the ingredients.The temperature is important.
7. If using Broccoli , beans first blanch it which will retain the nice green colour. When blanching in the hot boiling water add pinch of sugar, take out the broccoli and beans from hot water and quickly immerse into cold / ice cold water and then strain them.

Chicken Kosha or Chicken Bhuna Shahi Style

Chicken Kosha or Chicken Bhuna Shahi Style

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Chicken Kosha or Chicken Bhuna Shahi Style Recipe is another common Chicken Recipe in Bengali household.I created a twist to give it a shahi touch to this recipe. Give it a try,you wont regret :-).

Preparation Time - 10 - 15 min ( soaking Raisins 10 min )
Cooking Time - 45-50 min

Ingredients for Chicken Marination:-

1. Chicken with bone 1 pound around 500 grams
2. 2 tablespoon of Yoghurt
3. 1/4 teaspoon each of Paprika or Kashmiri Chilly Powder+ Redchilly powder or  Cayenne + Turmeric powder.
4. Salt as per your taste.

Ingredients for Chicken Kosha / Bhuna :-

1. 1 cup chopped Onion
2. 1 tablespoon of crushed ginger and garlic ( about 2-3 fat cloves of garlic and 1 in ch of ginger )
3. 1/2 cup of chopped Tomato.
4. 1 fresh chilly
5. 8-10 dry roasted salted Cashew
6. 1 teaspoon of Raisins.
7. Whole Spices ( 1/4 th teaspoon of whole black peppercorns /golmorich + 1 bay leaves/ tej patta + 2 cloves +1 green cardamom + 1 inch Cinnamon
8. Dry roasted and ground spices ( 1 and 1/2 teaspoon coriander seeds /dhaniya whole+ 1 teaspoon of cumin seeds/jeera whole + 2 green cardamom/elaichi + 1/2 black cardamom/boro elaichi +3 cloves/lobongo + pinch of javetri + 1/2 inch Cinnamon
9. Cooking Oil ( I used Mustard oil 3 tablespoon ) you can also use Vegetable/Canola/Peanut oil.
10. 1/2 tablespoon Clarified Butter or Ghee.
11. Water if required just sprinkle.
12. Sugar 1/4 teaspoon
13. Salt as per your taste.
14. 1/4 teaspoon each of Turmeric powder and kashmiri chilly powder or paprika.

Preparation:-

1. Marinate the Chicken with all the ingredients mentioned under marination and keep aside.
2. Dry roast the spices mentioned under point 8 and then grind it in a grinder.
3. Make a paste of Cashews and raisins with little water.
4. Chop all the vegetables ( Onion,Tomato )
5. Crush the ginger  and garlic in a mortar and pestle or Hamaldista.

Cooking :-

1. Take an utensil add oil and the ghee,when it starts warming up add the whole spices mentioned under point 7  and let the spices infuse the flavours into the oil as it gets heated.
2. When heated then add the chopped onion and fry til it is  brown in colour and then add the ginger and garlic crushed. Fry til the raw smell is gone and then add the Tomatoes.
3. Along with the tomato also add 1/4 teaspoon each of Paprika or kashmiri chilly powder and turmeric powder. Mix everything,cover and cook for 1-2 minutes til the tomato melts and oil seeps out.Open the cover and check intermittently.
4. Add the cashew and raisin paste and mix,cover and cook and open and mix intermittently to prevent the spices from getting burnt.
5. When oil seeps out add the Sugar,salt and the marinated Chicken and mix. Cover and cook,opening intermittently to check so that the spices  do not get burnt and mix .
6. Continue cooking the chicken covered and mixing in between til the oil seeps out and the chicken is cooked. If required add just sprinkle of water ,since it is chicken kosha no or minimum use of water is preferred.
7. When done add the chilly ( you can crush and add it ) and the dry roasted spice mix which you prepared and mix.
8. Serve hot with Roti/Paratha or Fried Rice and enjoy :-).

Tip - You may add 1-2 drops of either edible Rose or Kewra essence at the last step.( I didi not add this time )

Pictures:-

Curry Leaf Chicken Curry

Curry Leaf Chicken Curry

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Curry Leaf Chicken Curry is a spicy and tangy dish made with desiccated coconut,Curry leaves,sesame seeds,tamarind and other spices.It goes well with Rice/Masala Rice/Roti and even Paratha.

Preparation Time - 15 min
Cooking Time - 40 -45 min

Ingredients For Chicken Curry :-

1. Chicken(500-600 grams ) I used boneless , marinated with salt (as per your taste)  and turmeric powder ( 1/4th teaspoon ).NOTE - the bones in the curry  is from my homemade(Indian style) chicken stock which I used instead of water in the curry.
2. Onion about 1 cup roughly chopped.
3. Crushed Garlic about 1 and 1/2 teaspoon.
4. Ginger roughly chopped about 1 teaspoon.
5. Tomato roughly chopped about 1/2 cup
6. Curry leaves ( about 1 tablespoon for spice mixture ) and around 1 tablespoon for curry.Here in this curry we will use a part of curry leaves in paste form in the wet spice mixture and part of curry leaves as whole in the curry.
7. Desiccated Coconut (about 1 tablespoon )
8. Sesame seeds 1 tablespoon.
9. Fresh chilly sliced and crushed (for more heat ) or keep it whole for less heat.
10. 1/4 teaspoon whole black peppercorns/gota golmorich
11. Whole Start anise ( annashipu) half of a whole.
12. Dry roasted spice mixture ( 2 green cardamom+ 2-3 cloves + 1/2 teaspoon cumin seed+ 1 teaspoon coriander seeds + pinch of javetri + 1/2 inch cinnamon ) ,dry roast ,cool down and grind the mixture and keep aside.NOTE - 1 used about 1/8th teaspoon of cinnamon powder instead of dry roasting the 1/2 inch cinnamon.
13. 1/4 th teaspoon each of Paprika or Kashmiri chilly powder  and turmeric powder.(use Cayenne or red chilly powder if you want more heat along with these ).
14. 1 teaspoon coriander or Dhaniya powder.
15. Coconut Oil 1 tablespoon for frying the spice mixture which we will prepare with onion +garlic+curry leaves + tomato and other ingredients and 2 tablespoon for the chicken curry.
16. Water/Chicken stock about 1- 1 and 1/2 cup or as per your choice of the curry consistency.
17. Salt as per your taste.
18. Tamarind Pulp ( I used ready made tamarind concentrate little less than 1 teaspoon )
19. Pinch of Sugar.

Preparation :-

1. Marinate the chicken and keep it aside.
2. Prepare the dry roasted spice mix as mentioned in point 12 under the ingredient list.
3. Chop all the ingredients  as mentioned above.

Cooking :-

1. Take an utensil  and add about 1 tablespoon of oil.let the oil heat up and add the garlic ( when it begins to turn just brown ) add the chopped onion.(In the picture below  I already added the garlic in the oil so the picture has only the Onion + ginger+ tomato and curry leaves ).
2. When Onion turns pink and translucent (do not brown them )add the ginger mix and cook 30 -40 seconds and add the tomato and curry leaves (1 tablespoon )and mix.( add little salt when you add the onion this will help the onion to cook faster ).
4. When the tomato just begins to melt switch off the flame and take out the mixture in a bowl.
5. Let the mixture cool down,then to the mixture add 1 tablespoon sesame seeds+ 1 tablespoon desiccated coconut and then grind the mixture to a smooth paste with little water and keep it aside.NOTE - it you want more heat you can add 1-2 green chilly to this mixture when you make a paste.
6. Now in the same utensil add more oil ,when the oil heats up add whole black peppercorns and star anise.Let them infuse the flavours in the oil,then add the wet spice paste you prepared in the step above ( step 5 of cooking ) and cook for 3-4 minutes.
7. Then add the marinated Chicken,paprika or kashmiri chilly powder,turmeric powder ,coriander powder and the remaining  curry leaves ,mix and cook covered,opening intermittently so that the spices do not get burnt.
8. Continue cooking covered opening and mixing intermittently til you see that the oil seeps out.Then add tamarind,sugar,dry roasted spice mix ,water ( preferably warm )/Chicken stock and salt , bring the water to a boil and then simmer on a low flame ,covered.
9. Cook til the chicken is done,lastly add the fresh chilly ,switch off the flame ,let the chicken rest for 5-6 min and then serve it with Rice/Roti/Paratha.

Pictures:-

Lemon Chicken or Gondhoraj Chicken or Gondhoraj Murgi Curry

Lemon Chicken or Gondhoraj Chicken or Gondhoraj Murgi Curry

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This Lemon Chicken is a light ,tangy,lemony Chicken Curry dish which has the refreshing flavours from Lime zest,Kaffir lime leaves and lemongrass.Its a perfect curry for hot and humid summer days and best served with a bowl of rice.It requires minimum spices and has a fragrant lemony smell and taste.

Preparation Time - 15 - 20 min
Cooking Time - 30 -35 min.

Ingredients for Chicken marination:-

1. Chicken with bone about 500 grams
2. Salt as per your taste.
3. Sprinkle of Black pepper powder or golmorich.
4. Curd about 1/3 rd cup.
5. About 2-3  teaspoon of Lime juice .
6. 1 teaspoon of vegetable oil ( I used Sunflower oil )

Ingredients for Lemon Chicken curry or Lemon Chicken:-

1. 1/2 cup sliced Onion.
2. 1/2 cup onion paste.
3. 1/3 rd cup minced cilantro /dhaniya patta.
4. 1 clove of crushed garlic ( 1/2 teaspoon )
5. 4-5 Kaffir Lime leaves or Gondhoraj Lebu leaves.
6. Crushed roughly lower stalks of Lemon grass ( optional )
7. 1 teaspoon of Lime and Lemon zest
8. Lime juice ( about 2 tablespoon )
9. 1/4 th Teaspoon of whole black peppercorns or gota golmorich.
10. Sugar about little more than 1/4 th teaspoon.
11. Coriander powder or dhaniya powder ( 1 teaspoon )
12. Salt to taste
13. About 1 cup preferably warm water.
14. About 4-5  teaspoon of oil ( I used sunflower oil,you can use Peanut oil/vegetable oil/canola oil /olive oil )
15. Fresh chilly as per your heat tolerance.

Preparation.

1. Marinate the chicken with all the ingredients mentioned under marination and keep it aside.
2. Slice the onion and also make a separate onion paste.
3. Crush the garlic roughly in a mortar and pestle or hamaldista.
4. Zest the Lime /Lemon (  I used little bit of both )(
5. If using lemon grass roughly crush it and  cut into strip of about 2 inch.
6. Prepare the Lime juice and keep aside.
7. Slit or crush the fresh chilly ( crushing will give out more heat ).

Cooking:-

1. Take an utensil and add the oil,let it warm up and then add the whole black peppercorns followed by the crushed garlic.
2. When the garlic is lightly brown add the sliced onion and fry til it wilts and turns pink and  translucent ( NOT Brown ).
3. At this stage add the onion paste and cook til the oil seeps out,then add the marinated chicken and the coriander powder and mix..
4. Initially water will come out,cover and cook,intermittently opening and gently mixing,slowly water will dry up and oil will seep out from the sides, at this stage add water preferably warm,sugar,salt,lemon grass and few kaffir lime leaves ( reserve some for the end ).
5. When the chicken is almost done add the kaffir lime leaves ,cilantro,lime zest and give a gentle stir.
6. Switch off the flame and add the lime juice and mix gently,also add the fresh chilly.( let it sit for  about 5-6 min before serving ).
7. Serve this lemony fragrant Lemon Chicken curry with a bowl of Rice.

Pictures:-

Chicken Kosha or Bengali Style Kosha Murgi or Spicy Chicken or Bhuna Chicken

Chicken Kosha  or Bengali  Style Kosha Murgi or Spicy Chicken or Bhuna Chicken

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Chicken Kosha (Bhuna) is a dish in which Chicken is prepared with various spices with minimum or no use of water.I required to add little water as I used chicken with bones. In this preparation I did not use garam masala and it is tomato based.This was suggested by my father to prepare the Chicken Kosha without garam masala and my mother in law also prepares Chicken without adding Garam masala,she uses mostly cumin powder but I used Coriander powder along with some dry roasted cumin and coriander.Check it out.

Preparation Time - Chicken Marination 30 min other preparation 15 min
Cooking Time - 45 -50 min

Ingredients for chicken marination:-

1. Chicken with bones about 500 grams
2. Salt as per your taste ,I used 1/2 teaspoon.
3. 1/4 teaspoon of red chilly powder or Cayenne
4. 1/4 teaspoon of turmeric powder.

Ingredients for Chicken Kosha 

1. 1 big Onion minced (2 cups)
2. Garlic minced (2 teaspoon )
3. Ginger about 1 inch minced ( 1 and 1/2 teaspoon ).
4. 1 big Tomato Chopped ( 1/2 cup )
5. Coriander powder 1 teaspoon.
6. Dry roast 1/2 tablespoon coriander seeds + 1 tablespoon Cumin seeds , cool ,grind it and keep aside.
7. Sugar less than 1/4 th teaspoon .
8. 1/4 teaspoon whole black peppercorns or golmorich.
9. Fresh chillies crushed ( I used 2 Indian chilly and 1/2 of Habanero ) use it as per your heat tolerance.
10. 1/4 teaspoon of Paprika or kashmiri chilly powder + 1/4 teaspoon of Turmeric powder.( to increase the heat you can  also add little cayenne or red chilly powder ).
11. Salt as per your taste.
12. 1/4 th cup warm water .
13. Potatoes (optional) I used 3 medium sized halved.
14. Mustard Oil ( 3 tablespoon ) this preparation requires more oil.

Preparation:-

1. Marinate the Chicken and keep aside.
2. Mince the garlic,Onion and ginger.
3. Fry the Potatoes with little oil and keep aside ( if using ).
4. Dry roast , cool and grind the spices mentioned in point 6 under ingredients for chicken kosha.
5. Crush the Chilly in a mortar and pestle or hamaldista.

Cooking :-

1. Take an utensil and add oil,let the oil heat up.Add the whole black peppercorns (be cautious as it can splutter) and the garlic.When the garlic turns just light brown add the Onion and fry til its golden brown.
2. Add the ginger and fry for just 30 - 40 seconds and add the Turmeric,paprika and coriander powder and mix. Be careful so that the spices do not burn.
3. Next add the marinated chicken and mix.
4. After about a minute add the tomato and the fried Potatoes and mix.
5. Cover and cook ,water will come out,open intermittently and mix and cook so that it does not get burnt.This step is very important and this is called "Kosha or Bhuna " .
6. Go on cooking covered,opening intermittently and mixing till the water dries up and oil seeps out which indicates that the spices are done.
7. Add salt and sugar and mix.
8. Add preferably warm water about 1/4th cup and the dry roasted and ground spices and cover and cook  till the potatoes and chicken are done.Check to see in between opening the lid and mixing gently.
9. When done add the crushed fresh chilly,switch off the flame,mix gently and let it sit for 5 min before serving.
10. You can have it with Rice,Fried Rice,Paratha,Roti and even bread.

Pictures:-