CHICKEN CASHEW COCKNEY

Chicken Cashew Cockney : the name sounds fancy; isn’t  it ? Ah yes, it is again,  something which popped out of one of my experiments. And the reason behind the name ?? Well, as you will see, the gravy has a chicken base and I have used the term ‘ cockney ‘ not for the simple pleasure of alliteration but for the fact that this dish of   chicken, like the Cockney dialect of English , does not belong to the mainstream and is prepared with a blend of various elements.  Here is the list of INGREDIENTS  you need to make this :

(1) Chicken. (500 gms ).

(2) Vinegar .

(3) Cumin powder ( 2 tablespoon).

(4) Coriander Powder . ( 2 tablespoon).

(5) Cashew paste. (2 cups ).

(6) Onion paste. ( 4 onions).

(7) Garlic paste. ( ½ garlic).

(8) Chili paste. ( 4 tablespoon).

(9) Ginger paste. ( 2 tablespoon).

(10)   Salt.

(11)    Pepper.

(12)     Sunflower oil.

              Now that you have all the ingredients arranged, just follow these easy STEPS.:

(1) Marinate the chicken in vinegar for a couple of hours.

(2) Heat sunflower oil in pan.

(3) Fry the onion and garlic paste till it becomes golden brown.

(4) Take the cashew paste  in a bowl and add salt ( 2 – 2.5 tablespoon ) , chili paste , ginger paste, cumin powder, coriander powder. Mix well to form the batter.

(5) Now pour the batter and stir for around 2- 3 minutes.

(6) Add the chicken.

(7) Now, add  5- 6 cups of water.

(8) Close the lid and let it cook for 12- 15 minutes.

(9)  Sprinkle some pepper and cook for another 2 minutes and turn off the oven.

                  The dish is now ready. Garnish it and serve it.Enjoy J Do let me know how it goes. Thank you J

DOI-PABDA : PABDA FISH WITH A CURD BASE GRAVY

Pabda fish is a sea- fish  and happens to be a favorite of most of the Bengali families. Usually, the dish for which pabda is famous is 'pabdar jhaal ' or 'pabda curry '. However, I experimented with curd, and trust me , it turned out really well. So, sharing this yummilicious recipe with you all. 
The INGREDIENTS are :
(1)10 pcs of pabda.
(2) Onion paste . ( 2 pcs. of onions should be taken ).
(3) Garlic paste. ( 1/2 pc of garlic should be taken).
(4) 1 tablespoon of ginger paste.
(5) 2 tablespoon of green chili paste. 
(6) 100 gm of plane white curd. ( 150 gm can be taken too, depending on the amount of gravy required.)
(7) 2 tablespoon of turmeric powder  and a cup of turmeric powder.
(8) Salt, as per taste. Usually 1 tablespoon serves the purpose. Remember that pabda is a sea-fish and contains salt. 
(9) Mustard oil. 
(10) Coriander leaves.
         Now that you have the ingredients arranged, follow these STEPS :
(1) Marinate the fish with  1 cup of turmeric powder for 1- 2 hour.
(2) Heat mustard oil in pan. 
(3) Fry the fish till they become golden brown.
(4) Keep the fried fish in a separate paste and if there is any oil remaining, don't use it for the rest of the procedure.
(5) Wash the pan well with water  or take another pan.
(6) Heat mustard oil in pan.
(7) Add the onion paste , garlic paste and salt. 
(8) Take the curd in a bowl and add chili paste, ginger paste and turmeric powder. Mix well to form a batter.
(9) When the onions become golden brown, pour in the batter and stir for around 2 minutes.
(10) Add the coriander leaves. 
(11) Pour the fired fish and add 1 cup of water.
(12) Cook for  3-5 minutes in high heat.
(13) Turn off the oven, garnish and then the dish is ready to be served. 
   Enjoy the dish. Do let me know how it goes. Thanks :) 

DOI- MAACH : FISH WITH CURD BASE GRAVY

Doi- mach , a sumptuous dish of fish with curd base gravy is easy to cook and tastes really well. If you want to cook fish in a typical Bengali way, then this one is perfect for you. Here are the INGREDIENTS :
(1)10 pcs of rohu ( rui).
(2) Onion paste . ( 3 pcs. of onions should be taken ).
(3) Garlic paste. ( 1/2 pc of garlic should be taken).
(4) 2 tablespoon of ginger paste.
(5) 4 tablespoon of green chili paste. 
(6) 100 gm of plane white curd. ( 150 gm can be taken too, depending on the amount of gravy required.)
(7) 2 tablespoon of turmeric powder  and a cup of turmeric powder.
(8) Salt, as per taste. Usually 1.5- 2 tablespoon serves the purpose. 
(9) Mustard oil. 
         Now that you have the ingredients arranged, follow these STEPS :
(1) Marinate the fish with salt and 1 cup of turmeric powder for 1- 2 hour.
(2) Heat mustard oil in pan. 
(3) Deep fry the fish till they become reddish brown.
(4) Keep the fried fish in a separate paste and if there is any oil remaining, don't use it for the rest of the procedure.
(5) Wash the pan well with water  or take another pan.
(6) Heat mustard oil in pan.
(7) Add the onion paste , garlic paste and salt. 
(8) Take the curd in a bowl and add chili paste, ginger paste and turmeric powder. Mix well to form a batter.
(9) When the onions become golden brown, pour in the batter and stir for around 2 minutes.
(10) Pour the fired fish and add 3- 4 cups of water.
(11) Cook for 10- 12 minutes in high heat.
(12) Turn off the oven, garnish and then the dish is ready to be served. 
       Enjoy and do let me know your review :) Thank you :) 

ABOUT THE BLOG AND THE AUTHOR

Hello everyone. I am Aparajita  Dutta, a research scholar in the field of literature. I love to read, write , cook and travel. Cooking is a passion and so is writing. I love experimenting with ingredients and often come up with my own recipe. I have started uploading pictures of my delicacies in an album in Facebook and my close friend, after tasting one such recipe, insisted I should start the blog. And here it is. Hope you will love the recipes. Feel free to comment . If you want to reach me for any query, here is the link of my Facebook account : https://www.facebook.com/aparajita.dutta.14
Cheers :) 

PARSHER KALIYA

 'Parshe' fish is a very common fish of Bengal and is often cooked in a Bengali household. This dish , Parsher Kaliya is a spicy one, very delicious and easy to cook.For the INGREDIENTS, we will need :
(1) 500 gm  parshe fish . ( 15 pcs approx ).
(2) 2 tablespoon chili paste.
(3) 1 tablespoon ginger paste.
(5) Coriander  leaves. 
(6) 2 onions. ( paste them ).
(7) 1/2  teaspoon garlic paste.
(8) Salt.
(9) Mustard seed paste .( 2 tablespoon).
(10) Mustard oil.
(11) Turmeric powder.(1 tablespoon).
    Now that you have arranged all the ingredients, just follow these STEPS :
(1) Marinate the fish with salt and turmeric powder for 1- 2 hr.
(2) Heat mustard oil in pan .
(3) Fry the fish till they become golden brown. 
(4) Keep the fried fish in a separate plate and if there is any oil left in pan, don't use it for the rest of the cooking. wash the pan well, and heart mustard oil . 
(5) Add the onion paste, salt, garlic, ginger paste,  mustard seed paste and chili paste. 
(6)Fry the mixture till the onions become golden brown.
(7) Add the turmeric powder and coriander leaves.
(8) After 2 minutes, add the fish . 
(9) Add 1 cup of water, close the lid of the pan and let it cook in high heat.
(10) After 5 minutes , turn off  the oven and the dish is ready.
     Garnish it with onion, chili, coriander leaves, as per choice. Pour a tablespoon of mustard oil. on the dish. Now, the dish is ready to be served. Enjoy :) Do comment. Would love to get your reviews. :)