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Bangladesi Biye Barir RoastIngredients:For Marination:1 kg chicken (curry cut, preferably with skin)½ cup yogurt2 tbsp g...
09/02/2025

Bangladesi Biye Barir Roast

Ingredients:

For Marination:

1 kg chicken (curry cut, preferably with skin)

½ cup yogurt

2 tbsp ginger paste

1 tbsp garlic paste

1 tsp salt

1 tsp white pepper powder

½ tsp nutmeg powder

½ tsp mace powder

1 tsp cardamom powder

1 tbsp rose water

1 tbsp kewra water

For Cooking:

4 tbsp ghee

2 tbsp oil

4-5 green cardamoms

2-3 cinnamon sticks

2-3 cloves

2 bay leaves

1 large onion (sliced)

1 tbsp sugar

½ cup warm milk

10-12 cashew nuts (paste)

2 tbsp poppy seed paste (optional)

2 tbsp raisins

1 tbsp saffron water (soak a few strands in warm water)

½ cup fresh cream (optional, for extra richness)

Salt to taste

Instructions:

Step 1: Marinate the Chicken

In a bowl, mix yogurt, ginger-garlic paste, salt, white pepper, nutmeg, mace, cardamom powder, rose water, and kewra water.

Coat the chicken pieces well with the marinade. Cover and refrigerate for at least 2-4 hours (overnight for best results).

Step 2: Fry the Onion

Heat ghee and oil in a heavy-bottomed pan. Add sugar and let it caramelize slightly.

Add sliced onions and fry until golden brown (but not crispy). Remove half for garnishing later.

Step 3: Cook the Chicken

In the same pan, add bay leaves, cardamom, cinnamon, and cloves. Sauté for a few seconds.

Add the marinated chicken and cook on medium heat for 10-15 minutes, stirring occasionally until the oil separates.

Add cashew nut paste, poppy seed paste, and warm milk. Mix well. Cover and let it cook for another 15 minutes until the chicken becomes tender.

Step 4: Finishing Touches

Add raisins, saffron water, and fresh cream (if using). Cook for another 5 minutes.

Check seasoning and adjust salt or sugar if needed.

Step 5: Serve

Garnish with fried onions and serve hot with Paratha, Polao, or Shemai (vermicelli dessert).

Jeera AlooIngredients 2 tsp oil1 tbsp cumin seeds / jeera1 inch ginger, finely chopped2 green chilli, finely chopped½ ts...
09/07/2024

Jeera Aloo

Ingredients

2 tsp oil
1 tbsp cumin seeds / jeera
1 inch ginger, finely chopped
2 green chilli, finely chopped
½ tsp turmeric / haldi
1 tsp kashmiri red chilli powder / lal mirch powder
½ tsp coriander powder
¾ tsp aamchur / dry mango powder
pinch of hing / asafoetida
salt to taste
4 boiled potatoes, peeled & cubed
1-2 tbsp water
2 tbsp coriander leaves, finely chopped

Method

Firstly, heat 2 tsp oil and saute 1 tbsp cumin seeds till it turns aromatic.
Add in 1 inch ginger and 2 green chilli. saute for a minute.
Further keeping the flame low, add ½ tsp turmeric, 1 tsp chilli powder, ½ tsp coriander powder, ¾ tsp aamchur, pinch of hing and salt to taste.
Saute on low flame without burning the spices.
Additionally add 2 boiled and cubed potatoes. (i have pressure cooked potatoes for 2 whistles)
Mix gently without breaking potatoes.
Add 2 tbsp of water, cover and simmer for 5 minutes.
After 5 minutes, the potatoes have absorbed all the spices.
Finally, add coriander leaves and serve jeera aloo with rice or chapati.

Paneer Butter Masala IngredientsFOR MASALA PASTE:2 tbsp oil2 tbsp butter5 cloves2 pods cardamom2 onion, sliced2 clove ga...
09/07/2024

Paneer Butter Masala

Ingredients
FOR MASALA PASTE:
2 tbsp oil
2 tbsp butter
5 cloves
2 pods cardamom
2 onion, sliced
2 clove garlic
1 inch ginger
3 tomato, sliced
15 cashew
FOR CURRY:
2 tbsp oil
2 tbsp butter
1 bay leaf
1 chilli
1 onion, finely chopped
½ tsp turmeric
1 tsp chilli powder
¾ tsp coriander powder
¼ tsp cumin powder
½ garam masala
1 tsp salt
1 cup water
2 tbsp cream
16 cubes paneer
1 tsp kasuri methi
2 tbsp coriander, finely chopped
Method

HOW TO MAKE GRAVY BASE:
Firstly, in a large kadai heat 2 tbsp oil and 2 tbsp butter.
Add 5 cloves, 2 pods cardamom and saute on low flame until it turns aromatic.
Now add 2 onion, 2 clove garlic, 1 inch ginger.
Saute until onions shrink slightly.
Further add 3 tomato, 15 cashew and saute for 2 minutes.
Cover and boil for 10 minutes, or until tomato softens.
Cool completely, transfer to the blender and blend to smooth paste.
Pass the curry to the filter to get rid of seeds and skin.
Smooth and silky, the tomato-onion paste is ready. keep aside.
HOW TO MAKE PANEER BUTTER MASALA:
Firstly, in a large kadai heat 2 tbsp oil, 2 tbsp butter, 1 bay leaf and 1 chilli. saute until the spices turn aromatic.
Now add 1 onion and saute until onions turn and golden brown.
Keeping the flame on low, add ½ tsp turmeric, 1 tsp chilli powder, ¾ tsp coriander powder, ¼ tsp cumin powder, ½ garam masala and 1 tsp salt.
Saute until the spices turn aromatic. make sure not to burn the spices.
Add in prepared onion tomato paste and mix well.
Cook until the oil separates from the masala paste.
Now add 1 cup water and mix well adjusting the consistency.
Further, add 2 tbsp cream and mix well.
Also, add 16 cubes of paneer and mix gently.
Simmer for 5 minutes, or until the paneer absorbs the flavour.
Add 1 tsp kasuri methi and 2 tbsp coriander. mix well.
Finally, enjoy paneer butter masala with roti or naan.

Murgir Lal JholIngredientsServes5 servings800g chicken150g potatoes150g onions4 pcs (3g) dried red chillies2 pcs (5g) ka...
07/07/2024

Murgir Lal Jhol
Ingredients

Serves
5 servings
800g chicken
150g potatoes
150g onions
4 pcs (3g) dried red chillies
2 pcs (5g) kashmiri red chillies
7g ginger
15g garlic
‍30g mustard oil
2 pcs bay leaves
‍16g salt
3g turmeric
8g sugar
25g yoghurt
‍300g water
1 pc cinnamon
3 pcs cloves
4 pcs cardamom
Method
Mix the chicken with turmeric and 8g salt. Set aside.
Soak the dried red chillies and Kashmiri red chillies in hot water for 20 minutes.
Halve the potatoes and slice the onions.
Roughly chop ginger and garlic. Grind it along with the soaked chillies into a smooth paste.
Heat mustard oil. Add the spice paste and cook it for 3 minutes until the raw smell of garlic goes away.
Add the bay leaves.
Add onions and fry them for 8 to 10 minutes.
Add potatoes and the remaining salt (8g), and the yoghurt. Continue cooking until potatoes soften slightly, about 10 more minutes.
Add the chicken. Braise it in the spices on medium heat for 20 minutes.
Add hot water for the gravy, and cook until the chicken is done and potatoes are tender and juicy.
On a sheel nora or in a mortar-pestle, grind whole gorom moshla, that is, green cardamom, cloves and cinnamon. with some water until it forms a smooth paste.
Finish with freshly ground gorom moshla and some raw mustard oil.

What is Aloo Posto“Aloo” translates to potatoes, and “posto” refers to poppy seeds in the Bengali language. Therefore, t...
06/07/2024

What is Aloo Posto
“Aloo” translates to potatoes, and “posto” refers to poppy seeds in the Bengali language. Therefore, the name of this traditional dish from Bengal. In different parts of India, poppy seeds are known as “khus khus.”

Aloo Posto features potatoes cooked in a delectable paste of spiced poppy seeds. The dish balances the earthy flavors of potatoes with nutty poppy seeds, spicy green chillies, fragrant nigella seeds, a few savory ground spices & seasonings, and the distinct pungent touch of mustard oil.

Ingredients

Serves
5 servings
60 g mustard oil
¼ tsp kaalo jeere (nigella seeds)
2 pcs dried red chillies
25 g onions
500 g potatoes
50 g posto (poppy seeds)
4 pcs green chillies
12 g salt
‍8 g sugar

Method

Soak poppy seeds in water for two hours. Strain and add to a grinder jar, along with 2 green chillies and 75 g water. Grind to a coarse paste. Set aside.
Peel and cut the potatoes in 1-cm cubes. If using onions, slice them too.
Heat mustard oil in a pan. Once smoking lightly and pale yellow, add the onions. Fry until lightly coloured (about 1 minute). Drain from the oil and set aside.
Temper the oil with dried red chillies and kaalo jeere. Add the potatoes. Fry for about 5 minutes. The potatoes should not brown, so keep stirring them regularly.
Add the poppy-seed paste, along with salt and sugar. Cook on low heat until the raw smell of poppy paste goes away. This should take about 4 minutes.
Continue cooking on low heat, with lid on until the potatoes are soft. Once in a while, when the pan dries out, you may have to add a splash of hot water to ensure the potatoes don't stick to the pan.
Finish with 2 slit green chillies and 1 tsp of mustard oil.
If you fried the onions earlier, add those now too, and give a final stir, before serving with hot rice and dal, or with rooti.

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Telephone

9875458291

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