Friday, 21 April 2017

Mutton Nalli Nihari

Mutton Nalli Nihari

Nalli Nihari  is a National Dish of our neighbor Pakistan. Do you why the recipe calls Nalli Nihari? The word Nihari is derived from the term 'Nihar' which means 'morning after sunrise'. The term ‘Nihari’ is used as a prefix to denote that the curry is usually served as a meal after the Muslim sunrise (Fajr) prayers which is followed by a long rest before going off to the afternoon (Zhuhr) prayers. Traditionally Nihari was cooked overnight and then served to the Kings of Delhi in breakfast after the morning prayers during the Mughal times. Nihari was prepared with either beef or mutton although the leg of lamb is more popularly served today.
Lamb Leg Pieces 750 grams
Nihari Masala 2 tablespoons
Onions sliced 2 medium
Fried onions 2 tablespoons
Salt to taste
Lamb stock 2 cup
Whole wheat flour (atta) 1 tablespoons
Lemon juice 1 teaspoon
Ginger cut into thin strips 1/2 inch piece
Fresh coriander leaves chopped 2 tablespoons for garnishing (optional)
Nihari masala
Nihari masala is nothing but roasted spices(In Bengali it’s call Bhaja Masal- is a unique Bengali spice blend).  To make the nihari masala, dry roast cumin seeds, green and black cardamom, cloves, mace, fennel seeds, black peppercorns, red chillies, cinnamon, poppy seeds, nutmeg, ginger powder and bay leaf in a non-stick pan and Grind the roasted spices along with roasted chana dal powder.


Step 1

Heat the ghee in a deep non-stick pan. Add the onions and sauté till well browned. Add the lamb and two tablespoons nihari masala and sauté for minimum 10 minutes. Add water 8 cups or as required, fried onions and salt. Cook for minimum forty five minutes or till the lamb is soft. Add the mutton stock and the remaining nihari masala and mix well.

Step 2

Mix whole wheat flour with water in a small bowl, ensuring that there are no lumps. Add this to the lamb and continue to simmer till the gravy thickens. Sprinkle the lemon juice, garnish with the ginger strips and coriander leaves and serve hot.

Thursday, 20 April 2017

Beal Panna

Beal Panna

    গরমে শরীর ঠান্ডা রাখতে, পেট ভাল রাখতে, সুস্থ থাকতে খেতে পারেন সুস্বাদু বেলের পানা।
Bel or wood apple is considered as an ancient or divine fruit in India. This fruit is very famous during Maha Shivratri time (A Hindu festival).
Summer special - Bael Fruit/Wood Apple squash/juice. Bael is very well known all over the India for its amazing health benefits, medicinal benefits. Bel contains protein, vitamin C and B complex and tannin. The Bael fruit, in actuality, is an herb with the botanical name of Limonia acidissima
1 big ripe bel fruit (wood apple)
Sugar or grated jiggery to taste (here used jiggery)
½ liter milk or Curd
½ tsp of elaichi powder
3 cups of water
A pinch of salt
Preparation method
First break the hard cover of the bel fruit now scoop the flesh of the fruits in a bowl. Now add water and soak it for 15 – 20 minutes than slowly mash it by using your palms gather and squish the pulp to separate the seeds and juice the pulp. Then slowly smash it with smooth hands.
Now Add a pinch of salt, elaichi powder, curd or milk (Here I used curd) and jiggery. Run the juice in a mixer but make sure it is completely de seeded. Otherwise use your hand to blend it.
The consistency of bael panna is bit thick then the regular drink but if you want the consistency to be lighter add more water and jiggery / sugar according to your choice.

Friday, 8 July 2016

Chicken Haleem

Chicken Haleem

Chicken mince/ keema 250-300 grm

Broken Wheat

Green cardamoms 3-4

Cloves 5-6

Cinnamon 1 inch stick

Javitri - 1/2 teaspoon

Bay leaves 2

Cumin seeds 1 teaspoon

Onions sliced 3 medium

Ginger paste 2 tablespoon

Garlic paste 2 tablespoon

Split green gram with skin (chilkewali moong dal),soaked 100 grm

Split Bengal gram (chana dal) soaked 100 grm

Broken wheat (dalia/lapsi) soaked 100 grm

Turmeric powder 1/2 teaspoon

Red chilli powder 1 teaspoon

Black peper  1/2 teaspoon

Salt to taste & Sugar 1 teaspoon

Garam masala powder 1/2 teaspoon

Fresh coriander leaves chopped 2-3 tablespoons

Fresh mint leaves hand torn 10-12

Ghee- 250 gm



First boil all the grains together with lots of water, add salt. When the grains become tender and mushy switch off the woven and blend it with hand blender.

Now heat ghee in a deep pan. Add green cardamoms, cloves, cinnamon, bay leaves, cumin seeds Javitri and onions and sauté till light brown.

Add ginger paste, garlic paste and continue to sauté. Add chana dal, moong dal and dalia and stir.

Add turmeric powder and red chili powder and mix. Add half a cup of water and sauté for two to three minutes. Add chicken Minch/ keema and salt and stir it till oil come out. Add four cups water and let it come to a boil. Add garam masala powder, coriander leaves and mint leaves.

Stir and cover. Cook on medium heat till done. Remove the bay leaves. Blend it lightly using a hand blender and garnish with fried onion and serve hot with paratha or any flavored rice.

Wednesday, 6 July 2016

Chicken Chaap

Chicken Chaap

750 gms chicken meat

½  cup oil
200 grms  Hung Curd

1 tsp Grated Ginger

3 tblsp curshed garlic  

1 ½ tsp Mace Powder

1 tsp Black pepper powder

3 tblsp green chillies paste
1 tbsp Red Chili powder

Saffron strand 8-10, rubbed and dissolve in 2-3 tbsp of warm milk

1-2 tsp Lime Juice

½ cup Poppy seeds

Salt to taste

1/3  cup Sugar

1 Tablespoon Garam Masala Powder (Cinnamon, Cardamom, Cloves)

¼ Teaspoon Nutmeg & Mess Powder (Joyetree,Jaifal)

1 Teaspoon Kewra Water

2-3 Drops Mitha Attar



At first, clean the Chicken and then make some Slits (a long narrow cut) on it.

Then marinate the chicken with all the Marinated items listed above for at least 3-4 hours in refrigerator.

Cooking: Heat a cooking pan in medium flame and put Ghee, Vegetable Oil. Add fried onion Paste (see notes), Ginger & Garlic Paste, stir them well for 5 mins.

Then put some salt, sugar, red chili powder, turmeric powder and mix them well.

Now add the marinated chicken along with the extra marinated mixture into the pan and cook for 5 mins.

Reduce the flame to low-medium and let the chicken be slow cooked for another 30 minutes. Stir occasionally so that the bottom part doesn't get burned.

Once the chicken is cooked, add ¼ Teaspoon Garam Masala powder,1/4 Teaspoon Nutmeg & Mess powder,1 Teaspoon Kewra Water,1/4 Teaspoon Rose Water, and at last 2-3 drops of Mitha Attar.

Now your yummy and spicy “Chicken Chaap” is ready, serve it with Biriyani/Pulao/Naan or you can also serve it with plain white rice.

Fried Onion Paste - Cut the Onion in dice shape and fry it in oil with low-medium heat. Once they are transparent blend them in the mixture to make a paste.

This recipe would require more oil/ghee, you can drain excess oil at the end.

Use only ghee to make this more tasty.