SWEETENED CURD (Misti Doi)

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The Bengalis are famous for their sweet preparations and Mishti Doi is among their most well known desserts.Misti Doi is a sweet yogurt. This type of yogurt is common in the states of Orissa and West Bengal in India, and in Bangladesh. It is made with milk and sugar, while also using yogurt and curd. Sweetened Curd (Mishti doi) though a very popular dessert throughout Bangladesh and India.



Ingredients:


Full Cream Milk (Dudh): 1ltr
Sugar (Chini): 8 tablespoon
Yogurt (Dahi): 1 tablespoon
1 Earthen pot (optional)

How to Cook:


Pour the milk in a thick bottom vessel and start heating over low flame
As it starts boiling add 4 tablespoons of sugar and keep on simmering till the volume is reduced to little less than half
Take the remaining sugar with 2 tablespoons of water and heat till the sugar melts and attains a golden brown color
Gradually add the molten sugar over the milk and boil for another 15 minutes over low flame
Take out of flame and let it become lukewarm
Pour the milk over the earthen pot and add the yogurt
Keep the pot in a cool dry place, and let the yogurt set over night


After 8-10 hours it is ready to serve, you may preserve it in refrigerator for 5-6 days. For some soothing affect to cool your mind you can add raison, Kashewnuts etc. as you like.

Spicy Chicken Curry

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Chicken curry is a common delicacy in South Asia , East Asia, as well as in the UK and Caribbean. A typical curry consists of chicken in an onion and tomato-based sauce, flavoured with ginger, garlic, chillies and a variety of spices, often including cumin, cinnamon, cardamom, and so on (depending on cookery style). Chicken curry is sometimes made with a pre-made spice mixture known as curry powder.
Ingredients:
1 (2-pound) chicken, cut into serving pieces, skinned and trimmed of all visible fat
½ cup plain yogurt
2 pounds of potatoes, skin-on quartered. (see instructions for a dressier version)
½ cup oil.
¼ medium onion cut in large pieces.
1 inch ginger root skinned and minced.
8 cloves of garlic (skinned and chopped) or 3 teaspoons of garlic paste.
1 tablespoon of salt.
2 heaping tablespoons of cayenne chili powder, it will make the finished dish roughly equivalent to a medium-hot curry in a restaurant (you may want to adjust the heat to your taste). If you want the curry mild, I suggest you use Paprika powder, which will give you the nice reddish color with much less heat.
1 heaping tablespoon of turmeric powder
1 stick of cinnamon
8-10 cardamom pods
8-10 cloves.

How to cook
(Bengali Spicy Chicken Curry )
Preparation: For the plain (and my preferred) version do not fry the potatoes.

• (For a dressier version, peel the potatoes. Lightly cover them with salt, turmeric and chili powder. Fry them in oil until they are browned. Set aside.)
• Mix chili powder and turmeric powder in a cup with just enough water to make a paste.
• Put the oil in the pan and heat.
• When the oil is heated add onion, ginger, garlic, and salt.
• Stir until onion is beginning to turn brown.
• Add the chili and turmeric paste. Fry until the moisture is absorbed.
• Add the chicken, turn down the heat.
• Stir until the spices coat the chicken.
• Cover the pan and simmer for 10 minutes.
• Open the cover, by this time the chicken would release enough moisture.

Start boiling the water, in the kettle on another burner. Cook uncovered, stirring frequently until all the moisture is absorbed. It should take about 10 minutes. Be sure to scrape the bottom of the pan frequently, so it does not burn, now add the boiling water to cover the chicken and Add the rosted potatoes. Add more boiling water to cover the potatoes.

Bring the curry to a boil again. Turn the heat down and cover. Let it cook for another 20 minutes (if you have already fried the potatoes, reduce cooking time to 10 minutes) or until the potatoes are boiled to your taste. I like mine to be soft. Uncover the pot and add cinnamon, cardamom, and cloves and turn the heat off. Keep it as it is for 10 minutes and donot uncover the pan.,this helps to retain the flavor. This dish goes well with either rice or tortilla. If you can find Basmati, or other long-grain rice use it. You can also pan-fry the tortillas in a small amount of butter until they are browned. You can serve it with rice or brade, salad, pickle, beer or wine can go on the side, if you like.

Vuna Khichuri/ Khichdi

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Vuna Khichuri/ Khichdi is very popular south asian food, its a rice menu. Vuna Khuchuri is a tasty Bengali dinner recipe. Learn how to make/prepare Khichdi by following this easy recipe.

Ingredients:

4 Medium size potatoes
½ Tsp red chilli powder
¼ Tsp sugar
½ Tsp turmeric powder
¼ Cup green gram split, (moong dal) roasted
250 Gms. cauliflower florets250 gms.
6 Cup water (approx)
½ Tsp salt
6 Green chillies
¼ Cup rice1 ¼ cups
2 Tsp cumin powder
½ Cup peas
4 Tblsp Ghee
2 Bay Leaves
3 Red Chillies Whole
4 Green Cardamoms
6 Cloves
2 Cinnamon 1 inch pieces


How to Cook

Roast moong dal, cut cauliflower florets and slit green chillies, make a paste of turmeric powder, cumin powder and red chilli powder, wash rice and drain and pot it on a net for 5 min. , take sufficient water in a big size pot and stir fry dal and rice in it. When the rice is half done mix in masala paste, green chillies and vegetables, simmer (boil slowly at low temperature) till they are cooked.

In the meanwhile dal and rice will also be cooked. make a flavor by heating ghee mix in red chillies, bay leaves, garam masala and stir fry for a minute, stir in the flavor mixture into cooked khichuri.
serve hot with pure ghee on top. Do keep it for 10/15 mins, then serve it with vegetable salads, fish fry, cabab and soda, red or with wine can be served.

Sheek Kabab

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The name Seekh comes from being cooked on a seekh or a stick (a skewer). Tipically sheek kabab made with minced lamb or beef and traditionally cooked in a tandoor oven or grill. These kebabs can be served as a starter with lemon wedges or as a main course with rice and chutneys. These delicious, juicy kebabs can be made with any minced meat you like, but I like lamb best. They are a terrific appetizer but also make a nice side dish to the main meal. Serve them with green Mint-Coriander Chutney.

Ingredients
2 lb or ½ kg ground lamb minced meat
1 small onion (finely chopped)
½ Small tomato (finely chopped)
2 tablespoon fresh cilantro or coriander (finely chopped)

2 teaspoon ginger paste
1 teaspoon garlic paste
½ teaspoon garam masala
Salt to taste
1 onion (sliced into circular shape)

2 Green chili
1 capsicum (sliced into circular shape)

1 tomato (sliced into circular shape)

1 lime or lemon (sliced into circular shape)

How to cook

Put all the ingredients into a large mixing bowl. Use your hands or a wooden paddle to mix the ingredients thoroughly till they are well blended. Cover the bowl with cling film and put into the refrigerator for 6 hours/ maximum 1 day. Soak metal/bamboo skewers in water to prep for the kebabs.

Remove from fridge and divide the mix into equal portions. Take each portion and form it into a long sausage-like kebab while pressing on to a skewer. Do this till the mix has firmly adhered to the skewer. Put some oil on your hands to prevent meat from sticking to them. Do this till all the kebab mix is used up.

Ideally, kebabs should be cooked in a tandoor for about 12/15 minutes at 300F or until done. You can cook it in grill or oven if you do not have a tandoor. Grilling on a coal fire gives them a lovely smokey flavor. Turn once 6-7 minutes or as required, basting with cooking oil as required, till the meat is done. Remove from heat and serve hot with tonduri naan bread; plain vegitable salad with the onion, tomatos, cucampber and lime slices and beverage is a nice combination.

Chicken Tikka Masala

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Chicken tikka masala is chicken tikka, chunks of chicken marinated in spices and yogurt then baked in a tandoor oven, in a masala ("mixture of spices") sauce.Chicken tikka masala is served in restaurants around the globe. The Book of General Ignorance (by Faber & Faber, 2006) claimed it is that country's most popular restaurant dish. According to another survey by BBC E-Cyclopedia, 48 different recipes the only common ingredient was chicken.


Ingredients

3 boneless skinless chicken breasts, cut into bite-size pieces
1 cup yogurt
1 tablespoon lemon juice
2 teaspoons ground cumin
1 teaspoon ground cinnamon
2 teaspoons cayenne pepper
2 teaspoons ground black pepper
1 tablespoon minced fresh ginger
4 teaspoons salt, or to taste
4 long skewers
1 tablespoon butter
1 clove garlic, minced
1 jalapeno pepper, finely chopped
2 teaspoons ground cumin
2 teaspoons paprika
3 teaspoons salt, or to taste
2/3 chopped tomatoes
1 cup heavy cream
1/4 cup chopped fresh cilantro


How To Cook

In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and 4 teaspoons salt. Stir in chicken, cover, and refrigerate for 1 hour.

Preheat a grill for high heat.

Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill until juices run clear, about 5 minutes on each side.

Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapeno for 1 minute. Season with 2 teaspoons cumin, paprika, and 3 teaspoons salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken, and simmer for 10 minutes. Transfer to a serving platter, and garnish with fresh cilantro.

The menu can be serve with nan tondori (brade) or basmati rice, red wine, beer and beverage are suitable drinks.

Tandoori Chicken

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Indian food and 'takeaways' are very popular in UK. The chicken is marinated in yogurt and seasoned with tandoori masala. It is moderately hot, but the heat is toned down to a mild taste level in most Western nations. Cayenne pepper, red chili powder, or other spices give it a red hue. It is traditionally cooked at high temperatures in a clay oven (tandoor), but can also be prepared on a traditional grill or oven. The fame of Tandoori Chicken led to many derivatives like Chicken Tikka Masala and Butter Chicken, commonly found in menus in Indian restaurants all over the world. This dish is popular in most of India, Pakistan and Bangladesh it is eaten as a starter, main course with nan bread or basmati rice .

Ingredients
1 (2 to 3 pound) chicken, skinned and quartered
2 tablespoons lemon juice
1 teaspoon salt
4 teaspoons ground allspice
2 tablespoons plain yogurt
2 tablespoons lemon juice
2 tablespoons vegetable oil
1 tablespoon distilled white vinegar

How To Cook

Make cuts in the chicken flesh, almost to the bone. Pour 2 tablespoons of the lemon juice over the chicken and rub in the salt. Combine the tandoori spice mix (as it shows above), yogurt, 2 tablespoons lemon juice, oil and the vinegar. Coat the chicken with the mixture, rubbing well into the cuts. Place the chicken in a 13x9 inch pan, cover with foil and refrigerate overnight, turning occasionally.

Preheat oven to 350 degrees F (175 degrees C).

Bake covered chicken at 350 degrees F (175 degrees C) for 1 hour. Remove foil the last 15 minutes of baking.

Time to serve the Tandoori Chicken with either tandoori bread or basmati rice with a spinach salad with tomato wedges, hard boiled eggs, cucumber slices, feta cheese and black olives. Beverage or red wine a perfect match with the food.

Spicy, Crispy Fried Chicken Pieces/Wings

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The Spicy Fried Crispy Chicken wings is very popular among Asian community throughout Europe, it's popular to the local people too.

Ingredients

3 pounds frying chicken pieces (with skin)
2 to 2-1/2 cups Crisco (or other vegetable shortening)
1 teaspoon salt (or to taste)
1 teaspoon freshly ground black pepper
1/4 teaspoon white pepper
1 teaspoon sweet paprika
1/2 teaspoon poultry seasoning
1/4 teaspoon garlic powder
2 cups all-purpose flour
1 egg, lightly beaten
1/2 cup buttermilk/milk

How To Cook

Wash and rinse the chicken pieces and drain. At least 3 hours (and up to 12 hours) before frying your chicken, combine the buttermilk with half the salt and pepper. Pour mixture over chicken pieces, turn all pieces to coat well, and refrigerate.

Combine the flour, salt, pepper and cayenne pepper. You can experiment to create your own favorite spice blend. Set aside. Combine the egg and milk in a separate dish. Set aside.

Working with one or two pieces at a time, flour the chicken, shaking to remove excess, then coat with the milk/egg mixture, then dredge again in the flour mixture, coating well. Place pieces in a single layer on a piece of waxed paper until all are coated. Add to skillet and cook using either frying method.

When the melted shortening reaches a temperature of 360°F on a frying thermometer, carefully add the chicken pieces, skin side down, starting with the dark meat in the center of the skillet. Reduce the heat to medium-high, and cover loosely. Cook for 15 minutes or until chicken is dark golden.
Lower heat to medium and remove cover. Turn the pieces over carefully and cook, uncovered, for another 15 minutes.

Remove chicken pieces, and drain on paper towels.


Prepare and fry chicken as for Crispy Fried Chicken. Then you can fry some French fry and serve with tomato catchup and mayonnaise. Don't forget to get a soda!!!

Chicken Biryani

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This is a delicious South Asian (Indian/Bangladeshi/Pakistani) rice dish which is often reserved for very special occasions such as weddings, parties, or holidays. Biryani was brought to South Asia by travelers and merchants and local variants of this dish are not only popular in subcontinent but also in Arab States in the Gulf, Iraq, Iran, Afghanistan, and Sri Lanka.

Ingredients

4 tablespoons vegetable oil
4 small potatoes, peeled and halved
2 large onions, finely chopped
2 cloves minced garlic
1 tablespoon minced fresh ginger root
5/6 teaspoon green chili
1/2 teaspoon ground black pepper
1/2 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon salt
1 medium chopped tomatoes
3 tablespoons plain yogurt
6/7 cardamoms
1 (2 inch) piece cinnamon stick
3 pounds skinless chicken pieces cut into chunks
1 large diced onion
1 pinch powdered saffron
5 pods cardamom
3 whole cloves
1 (1 inch) piece cinnamon stick
1/2 teaspoon ground ginger
1 pound basmati rice
4 cups chicken stock
1/2 teaspoons salt


How To Cook


In a large skillet, in 2 tablespoons vegetable oil (or ghee) fry potatoes until brown, drain and reserve the potatoes. Add remaining 2 tablespoons oil to the skillet and fry onion, garlic and ginger until onion is soft and golden. Add chili, pepper, turmeric, cumin, salt and the tomatoes. Fry, stirring constantly for 5 minutes. Add yogurt, mint, cardamom and cinnamon stick. Cover and cook over low heat, stirring occasionally until the tomatoes are cooked to a pulp. It may be necessary to add a little hot water if the mixture becomes too dry and starts to stick to the pan.

When the mixture is thick and smooth, add the chicken pieces and stir well to coat them with the spice mixture. Cover and cook over very low heat until the chicken is tender, approximately 35 to 45 minutes. There should only be a little very thick gravy left when chicken is finished cooking. If necessary cook uncovered for a few minutes to reduce the gravy.

In a large skillet, heat vegetable oil (butter) and fry the onions until they are golden. Add saffron, cardamom, cloves, cinnamon stick, ginger and rice. Stir continuously until the rice is coated with the spices.In a medium-size pot, heat the chicken stock and salt. When the mixture is hot. Add the green chili and cover the saucepan tightly, turn heat to very low and steam for 20 minutes. However, this part of cooking you can do on rice cooker/slowcooker, in that case you have to put less water and middle of cooking have to mix the the rice and meat. Keep it on heat for extra 30 minutes... Do not lift lid or stir while cooking. Spoon biryani onto a warm serving dish.

Enjoy the food as you are expected as beautiful it is. You can add some side dish as like fish fry, boil egg, grill meat/fish, beef curry, plain vegetable salad (mix of tomato, cucambar, onion, and carots), sutible drinks bevarage and red wine, traditionaly borhani (spicy yougot) is very popular.

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