Monsoon Special Egg Akuri!!

Just tired of the mundane Roti-Sabzi for dinner?? Why not try something chatpata for a change...Egg Akuri is a super-easy yet yummy dish which would just spice up your monsoon meal...so here we go with the recipe...

Ingredients:

1. Egg - 4

2. Onion - 1 large/ 2 medium

3. Garlic - 6 to 8 cloves

4. Capsicum - 1 large

5. Tomato - 1 medium

6. Green chilies - 3 to 4

7. Fresh coriander leaves

8. Turmeric powder - 1 tsp

9. Red chili powder - 1/2 tsp

10.Black pepper powder - 1/4 tsp

11. Salt to taste

12. Oil

13. Butter 

 Method:

1. Finely chop onion, garlic, capsicum, tomato and green chilies.

2. Heat oil in a pan and add chopped onions. Saute for a few minutes and then add chopped garlic and stir fry.Now add capsicum pieces and saute for few more minutes.Add tomato and green chilies and saute till oil oozes out.

3. Meanwhile break the eggs to form a batter. Add turmeric powder, salt and red chili powder to the batter and mix well.

4. Add the batter to the sauted spices and veggies and mix well. Keep on stirring till the egg gets totally scrambled.

5. Add lots and lots of butter if you are not that much of a health-freak.

6.Finally sprinkle some black pepper powder and coriander leaves and serve hot with bread or rotis.

PS: You can also add carrot, beans, peas or any other vegetable of your choice to the dish if you like. 

The Great Bong Doi Maachh (Rohu Fish in Yogurt Curry)

Hubby reached Maachher Bajaar (fish market) late...till then all the good Ilish (Hilsa) disappeared from the market!! The poor lad returns home, his hands empty, face grumpy and soul sinking :( :(...So I made some spicy Doi Maachh to lift up his spirits :P :P

Ingredients:

1. Rohu fish – 8 to 10 pieces
2. Onion- 1 medium sized chopped and four medium sized made into a paste.
3. Ginger – 1 inch made into a paste
4. Curd – ½ cup
5. Turmeric powder to marinate fish
6. Red chili powder
7. Cinnamon – 1 inch stick
8. Cardamom – 4 to 5
9. Cloves – 4 to 5
10. Black pepper corns – 5 to 6
11. Bay Leaves – 2
12. Dried red chilies - 2
13. Salt to taste
14. Sugar to taste
15. Oil
16. Ghee
17. Green chilies
18. Raisins optional

Method:

1. Marinate the fish pieces with turmeric powder and salt.
2. Heat oil in a pan and fry the marinated fish. Drain oil and keep aside.
3. Crush the whole spices (ingredients 7 to 10) in a coarse form. Add this, dry red chilies and the bay leaves to the heated oil and sauté till the spices crackle and the aroma comes out.
4. Now add chopped onion and sauté till it becomes transparent.
5. Now add the onion- ginger paste and keep stirring till the oil separates.
6. Meanwhile mix curd, red chili powder, salt and sugar with a little water and blend well to form a smooth batter.
7. Add the batter to the sautéed spices and mix well. Add more water as per your gravy needs.
8.  Now bring the whole thing to boil.
9.  Once boiling starts, add the fried fish pieces and stir a little keeping in mind not to break the fish pieces.
10. Let the water dry down a little so that a moderately thick gravy remains.
11. Add a little ghee and raisins and stir.
12. Garnish with slitted green chilies and serve hot with steaming hot rice.

Chicken Vindaloo - Bong Style

Chicken vindaloo is a traditional Goan recipe. However I modified the recipe a bit to give it a Bengali feel by introducing some typical Bong ingredients and omitting some ingredients from the original vindaloo. Kept my fingers crossed as i was wondering about the outcome of this Goan-Bong fusion!! However, the result was mouthwatering (as complimented by my hubby :P :P...and hope you would like it too :):)

Ingredients:

1. chicken - 1 kg cleaned and slightly slitted 

2. onions- 4 medium sized

3. garlic - 2 whole heads

4. ginger - 1 inch piece

5.green chilies - 7 to 10 as per your heat tolerance :P

6. vinegar- 3 tablespoons

7. curd - 4 to 5 tablespoons

8. mustard seeds - 2 teaspoons soaked in water for about 10 mins

9.poppy seeds (posto) - 3 tablespoons soaked in water for about 10 mins

10. cumin seeds - 1 tablespoon

11.turmeric powder - 1/4 th teaspoon optional

12. chili powder - 1 to 2 teaspoons

13. bay leaves - 2 

14. cinnamon - 1 inch

15.green cardamom - 3 to 4

16.dried red chilies - 3 to 4

17. fresh curry leaves

18. oil or/ and ghee as per requirement

19. salt to taste

Method:

1. Take 3 onions and mix them well with ingredients no. 3 to 12 in a blender and make a smoooth marinade.Also add salt to this paste.

2. Mix this paste with the chicken pieces and marinate overnight/ for 8 hours. You can keep it in the fridge.

3. Heat oil/ ghee in a kadhai till smoking. Crush ingredients 13 to 16 coarsely and add them to the heated oil. Saute till they crackle.

4. Now take the 4th onion finely chopped and add to the oil and saute till they are transparent.Also add some curry leaves and saute along with the onion till you feel the smell of curry leaves.

5. Add the marinated chicken and the marinade and keep on stirring till oil separates and the water evaporates.

6. Once you see oil oozing out, add warm water as per your gravy requirement, cover and cook in low flame till the chicken is tender.

 7. Check the seasoning in case you need more salt. Garnish with curry leaves and serve with steaming hot rice or rotis.