World of Bengali Recipies - World of Bengali cookings: 2013

Murgi Palong - Chicken with Spinach

Ingredients:

Preparation:

Boil the chicken pieces with garlic paste, ginger and a bit of salt in 1 cup of water. Boil until the water dries out.
Fry them in about 2 tablespoons of heated oil.
Keep aside once fried.

Boil the spinach separately, in a covered pot, with green chili in slightly salted water.
Stir a few times until the spinach turns into a thick paste.

Serve three to four people.

Hilsha Rice Polao - Ilish Polao

Ingredients:

Preparation:

Clean the rice a few times, rinse and keep aside.
Clean the Hilsha and cut into thick pieces. Rinse the pieces dry and marinate with turmeric, coriander, yogurt, and a little bit of salt for 5 minutes.

Heat about ¼ cup of oil in non-stick pan and brown the onions.
Add the marinated fish pieces and cook for about 2 to 3 minutes over medium heat.
Pour in ½ cup of water, and add the green chili. Keep over low heat.
Once the water dries up slightly and the gravy thickens, turn off the heat.

Heat the rest of the oil in a separate pan, and fry the rice with ginger and the rest of the salt with 2 to 3 minutes.
Cook the rice in 6 to 7 cups of water. When the water starts boiling, cover the pan and keep over medium heat.
Wait for 5 to 7 minutes before stirring the rice again and putting the lid back on. Turn down the heat to low now.
Turn off the heat when the rice is boiled and the water dries up.

Take out approximately half of the cooked rice and pour in all the fish pieces and the gravy.
Now cover the fish with the separated rice and cook over low heat for 3 to 4 more minutes.
Turn off the heat completely when the mixture looks thoroughly cooked, having a characteristic fragrance.
Serve hot.

Serve three to four people.

Ingredients:

Preparation:

Clean the rice a few times, rinse and keep aside.
Clean the chickens and cut each into 4 pieces. Dry and marinate with ginger, garlic, yogurt, jaiphal, jaitri, and a little bit of salt for 10 to 15 minutes.

Heat about ½ cup of oil in non-stick pan and fry the chopped onions until they are crispy. Keep them aside.
Now add the sliced onions in the oil and heat until they are brown.
Add in the cinnamon, cardamom and cloves, and stir for a minute.
Add the marinated chicken pieces and cook for about 2 to 3 minutes over medium heat.
Pour in 2 to 3 cups of water and cover.
After 10 to 12 minutes of cooking, add the lime juice, sugar and green chili. Mix well with the chicken and cover.
When there is about a cup of water left in the pan and the chicken looks cooked, turn off the heat.

While the chicken is being cooked, mix the milk with kewra, and any food coloring if used. Stir in the pistachio powder with this mix as well. Keep aside.

Take out approximately half of the cooked rice and pour in all the chicken pieces and the gravy.
Add in half of the milk-kewra mix and some fried onions.
Now cover the chicken with the other half of the rice and add in the rest of the milk-kewra mix and fried onions.
Cook over low heat for 15 to 20 more minutes, and stir whenever necessary to avoid burning the rice at the bottom.
Turn off the heat completely when the mixture looks cooked, giving off a distinct aroma.
Serve hot.

Serve three to four people.

Rice Polao

Ingredients:

Preparation:

In the same pan, fry the rest of the ingredients, except for the salt and kewra water, for 1 to 2 mins. Stir gently.
Pour in all the rice and keep frying over low heat.

Once the water dries up and the oil separates out, add the salt and about 6 cups of hot water. Stir and turn up the heat.
Wait until the water starts to bubble. Cover the pan and lower the heat once again.
Gently stir the rice after 3 to 4 minutes, and add the kewra water.

Keep over low heat for about 15 to 20 minutes. Stir occasionally and ensure the rice does not stick to the bottom of the pan.
Turn off the heat once the rice becomes soft and fluffy.
Sprinkle the fried onions on top and serve hot.

Serve three to four people.

Thursday, 21 November 2013