Moghlai Porota | How to make crispy Mughlai Paratha at Home

Since MOGHLAI PARATHA appeared at Bengalis Snacks horizon, it pushed every other snacks dishes far away! Crispy, Tasty and easy full meal at affordable price made it so popular.
Although its name is little deceptive, since it's never related to Mughal Cuisine, still that not bothered people in its acceptance! 
I've shown, original minced chicken stuffed MUGHLAI PARATHA and popular version of it, without Chicken stuffing! Make, eat and enjoy with family and friends!

INGREDIENTS -

500 gm All purpose flour

1 cup Bread Crumbs
2 cup Chopped Onion
1 cup Minced Chicken

1 tsp turmeric powder
1 tsp cumin powder
1 tsp red chili powder
5-6 chopped green chill

2 tbsp chopped coconut
2 tbsp chopped garlic
2 tbsp peanut
2 tbsp chopped ginger
2 tbsp Tomato sauce

1 egg for each Mughlai Paratha

salt to taste

How to Make - 

Step 1
Make stuffing - 
In a pan heat oil. Add coconut, garlic, onion, ginger. Stir and fry well.
Next add, minced chicken, if you want to make chicken stuffing, else skip adding chicken.
Then add one by one,  green chili, salt, turmeric powder, cumin powder, red chili powder, tomato sauce, roasted peanut. Stir, mix and cook well till dry.

Step 2
Make dough - 
Take 500 gm all purpose flour and with water make a little soft dough. Make balls from the dough. Make the balls little bigger than regular chapati balls. Brush with oil and keep covered with a wet cloth for 3-4 hrs.

Step 3 
Frying - 
Spread the flour balls in very thin (almost transparent) flat bread. In a container take 2 tbsp stuffing (chicken or non-chicken) add an raw egg. Mix very well. Pour on the flat bread. Fold the bread all four sides. 
Then do either shallow fry or deep fry.

Serve with MUTTON KASHA or potato fries along with MUSTARD KETCHUP! 

See More - 

DHAKAI PARATHA

SCHEZWAN MOMO WITH SOUP

Shrimp in Bottle Gourd - World class Bengali cuisine

Bengali cuisine not yet get its due acceptance to global gourmets, since lack of presentation. This, Shrimp in Bottle Gourd, is such a nice recipe that, if presented before global gourmets, it definitely get appreciation.

Let's see how! 


For 4 persons you need 

Ingredients - 
250 gm small shrimp
1 Kg Bottle Gourd (small squarely chopped)
2-3 bay leaf
1 tsp cumin seed
2 tsp turmeric powder
1 tsp ginger paste
1 tsp coriander powder
1 tsp cumin powder 
1/2 tsp dry red chili powder
1tsp poppy seed and 1 tsp sesame seed paste
2 tbsp grated coconut, 
4-5 green chili (slit )
50 gm Mustard oil
2 tsp cow ghee
1 tsp dry roasted cumin powder
salt to taste

Method - 
Get the shrimps washed and rinsed. Fry the shrimps with little salt and 1/2 tsp turmeric powder. set aside.
Get the bottle gourd small squarely chopped. Now heat oil in a pan. 
Add 2-3 bay leaf, 1 tsp cumin seed. Put the chopped bottle gourd. 

Put on a lid. Let it boil and ooze out moisture. 
When get boiled. open the lid. Keep aside the boiled gourd.
Now, add 2 tsp oil in the pan. Add 1 tsp ginger paste, 1 tsp coriander powder, 1 tsp cumin powder, 1/2 tsp dry red chili powder, mix well. Add little water to prevent the masala get burnt. 
Add  1 tsp poppy seed and 1 tsp sesame seed pasted together,
2 tsp grated coconut, 4-5 slit green chili. mix and cook for 4 minutes. 
Now add boiled gourds and fried shrimps.
Put on a lid. Cook till all the moisture dried up.
When moisture dries up, open the lid. Add 2 tsp cow ghee, 2 tsp dry roasted cumin powder. Stir and mix.

Take off from flame. 
Your Shrimp in Bottle Gourd is ready. 
Serve this delicious dish at regular meal!

See More - 
Shahi Prawn Malaikari

Lau Chingri - লাউ চিংড়ী

লাউ-চিংড়ী খায়নি এমন বাঙালি খুঁজে পাওয়া কঠিন! এত সুস্বাদু এই পদ কেন বিশ্বের খাদ্যরসিকদের পাতে পৌঁছয়নি সেটা বোঝা আরও কঠিন!

আসলে, অনেক বিশ্বমানের বাঙালি পদই আজও বিশ্বের দরবারে অপরিচিত, কারণ, বাঙালি এই সব অনবদ্য রান্না কে সঠিক ভাবে তুলে ধরাই হয়নি!
আসুন, আমরা একটু চেষ্টা করে দেখি!

4 জনের জন্য আপনার লাগবে

উপকরণ -
250 গ্রাম ছোট চিংড়ি
1 কেজি লাউ (ছোট চৌকো করে কাটা)
2-3 তেজপাতা
1 চা চামচ জিরা
2 চা চামচ হলুদ গুঁড়া
1 চা চামচ আদা বাটা
1 চা চামচ ধনে গুঁড়া
1 চা চামচ জিরা গুঁড়া
1/2 চা চামচ শুকনো লাল মরিচ গুঁড়া
1চা চামচ পোস্তদানা ও 1 চা চামচ চারমগজদানা পেস্ট
2 টেবিল চামচ কুরানো নারকেল,
4-5 কাঁচা লঙ্কা (চেরা)
50 গ্রাম সরিষা তেল
2 চা চামচ গব্য ঘি
1 চা চামচ শুকনো ভাজা জিরা গুঁড়া
লবণ স্বাদ মতো

পদ্ধতি -
চিংড়িমাছ গুলো ধুয়ে সামান্য লবণ এবং 1/2 চা চামচ হলুদ গুঁড়া দিয়ে ভেজে আলাদা করে তুলে রাখুন।একটা পাত্রে তেল গরম করে, 2-3 তেজপাতা, 1 চা চামচ জিরা ফোড়ন দিন।
কেটে রাখা লাউ গুলো ঢেলে দিন। স্বাদ মতো লবণ এবং 1 চা চামচ হলুদ গুঁড়া মিশিয়ে ঢাকা দিয়ে সেদ্ধ হতে দিন।
লাউ থেকে প্রচুর জল বেরোয়। তাই, ভাল করে জল শুকিয়ে না যাওয়া পর্যন্ত ঢাকা দিয়ে রাখুন।
সেদ্ধ হয়ে গেলে একটা পাত্রে লাউগুলো ঢেলে আলাদা রাখুন।

এবার একটা পাত্রে, 2 চা চামচ তেল গরম করুন। 1 চা চামচ আদা বাটা, 1 চা চামচ ধনে গুঁড়া, 1চা চামচ জিরা গুঁড়া, 1/2 চা চামচ শুকনো লাল মরিচ গুঁড়া ঢেলে ভাল করে নাড়াচাড়া করে কষতে থাকুন। সামান্য একটু জল দিন, যাতে মশলাগুলো পুড়ে না যায়।
1 চা চামচ পোস্তদানা ও 1 চা চামচ চারমগজদানা পেস্ট মিশিয়ে দিন।
2 চা চামচ কুরানো নারকেল, 4-5 কাঁচা লঙ্কা চেরা মিশিয়ে নাড়তে থাকুন।
এরপর সেদ্ধ লাউ এবং ভাজা চিংড়ি ঢেলে দিন।
ঢাকা দিয়ে রান্না করুন, যতক্ষণ না সব জল বেরিয়ে শুকনো হচ্ছে ততক্ষণ পর্যন্ত।
জল শুকিয়ে এলে, ঢাকনা খুলে  2 চা চামচ গাওয়া ঘি এবং 2 চা চামচ শুকনো ভাজা জিরা গুঁড়া মিশিয়ে মিনিট দুয়েক নাড়তে থাকুন।

আঁচ থেকে নামিয়ে নিন!
ব্যস! আপনার লাউ-চিংড়ি রেডি!
এই সুস্বাদু পদ আপনার নিয়মিত খাবারের সঙ্গে পরিবেশন করুন!

আরও দেখুন -
কীভাবে বানাবেন ডাব চিংড়ী 

Banana cone Mashed curry

Banana cone Mashed curry 

Banana Cone

Banana tree and Bengali community have inseparable relation! 
Bengalees' biggest festival DURGAPUJA starts with Banana tree (idol as Lord Ganesha wife) bathing!
Every section of Banana tree is worth usable, even in cooking!
If Lord Ganesha, who believed penned the epic Mahabharata, is asked to write about Banana tree, perhaps he would have to write manifold more than Mahabharata! 
Banana flower, or the cone (called 'Mocha' in Bengali) is worth cooking many dishes. Here is one.

Banana Cone

Mocha Ghonto Ingredients - 

1 banana cone
1 cup chana dal or lentil dal
1 tsp black cumin
1/4 tsp baking soda
2 tsp poppy seeds
2 bay leaf
2 dry red chili
1 tsp ground cumin
1/2 tsp ginger paste
1 tsp coriander powder
1 tsp cumin powder
1/2 tsp dry red chili powder
1 tsp Garam Masala powder
1 tsp ghee
little sugar

salt to taste

Frying of dumplings

Cooking - 

First, Prepare this banana cone, before hand, mince it finely and soak in water for 40-45 minutes, then boil those minced cone with salt and turmeric powder. When get boiled, drain water, keep it dry, set aside.

Now make Dal dumplings.
soak and (paste) grind 1 cup chana dal. Mix 1 tsp black cumin, salt and 1/4 tsp baking soda with it and blend.
Add 2 tsp poppy seeds with it and blend again.

Blend this mixture thoroughly to make crispy, fluffy dal dumplings. Make small dumplings and deep fry.

Fried Dal dumplings ready

Saute 2 bay leaf, 2 dry red chili and 1 tsp ground cumin. 
Add, small squarely chopped potatoes. 
Add 1/2 cup ground nut, 1/2 cup boiled gram, salt, turmeric powder and mix well.
Add 1/2 tsp ginger paste, 1 tsp coriander powder, 1 tsp cumin powder, 1/2 tsp dry red chili powder and mix well. 
Now mix the minced cone with fried ingredients.pour little water. Now add those dal dumplings and put lid for few minutes.
now add Garam Masala powder, little sugar and 1 tsp ghee, before off from flame.
Thrash the dal dumplings with the back of the ladle. "Mocha Ghonto' means everything should be mashed with each other ingredients.

Cooking banana cone mashed curry

Now it's done. Serve it hot!

Banana cone mashed curry ready

Fish Head Kalia

Fish Head Kalia

Fish is consumed by many people around the globe
but Fish Head with brains inside, is Bengalis uniqueness!

Once you eat this, I bet you'd looking for it over and over again, whenever you go for a gourmet meal!

Let's know how it's cooked! 

Ingredients -
One big size Fish Head
500 g mustard oil

2 bay leaves,
1/4 tsp cumin seed,
2 dry red chili
1 Tbsp onion paste,
1 Tbsp ginger-garlic paste
1 tsp turmeric powder,
salt to taste
1 tsp coriander powder,
1 tsp cumin powder,
1/2 tsp red chili powder
1 Tbsp tomato puree
few green chilies(optional)
1 tsp ghee (clarified butter)
1 tsp garam Masala powder
little sugar

for saute -
1 large  onion (sliced)
1 large tomato (sliced)
pinch of salt,
2 dry red chili

for Garnish -
2 Tbsp fresh cream
chopped coriander leaves

Cooking - 

How to fry a fish head

pour quantity oil. wait till steaming hot.
Then drop the fish head in that hot oil.
Deep fry till it turns deep brown.

Heat oil in  pan
Add 2 bay leaves, 1/4 tsp cumin seed, 2 dry red chili
1 Tbsp onion paste, 1 Tbsp ginger-garlic paste
1 tsp turmeric powder, salt to taste
1 tsp coriander powder, 1 tsp cumin powder,
1/2 tsp red chili powder. Mix and singe well

Add 1 Tbsp tomato puree
when oil comes out, add water

you may add few green chilies if you wanna it hot spicy
Now put the fried Fish Head in the curry!
put on the lid and let it get cooked for 5/6 minutes in medium flame
After 5/6 minutes open the lid,
add 1 tsp ghee (clarified butter) and garam Masala powder.

heat another pan, add oil.
saute large sliced onion, tomato, pinch of salt, 2 dry red chili
pour it on the curry

For dressing -
Garnish it with fresh cream and chopped coriander leaves!

See Video Here

বাংলায় দেখতে এখানে ক্লিক করুন 

SHAHI PRAWN MALAIKARI

SHAHI PRAWN MALAIKARI 

Rich Bengali heritage boasts of exquisite cuisines. Bengalis' taste buds are awfully delightful.

They can make and consume almost all the foods of the world.

Such gourmet tribes gifted this amazing recipe SHAHI PRAWN MALAIKARI

In the land of Butter-thief Lord Sri Krishna everyone likes Malai!

Malai-kopta, malai-chamcham, kulfi-malai and so on...

Then why not malai fish? 

Ingredients - 

400 g prawn (bigger size)

100 g Ghee (clarified butter)

2/3 dry red chili

2 bayleaf

1/2 tsp cumin seed, 

1 Tbsp onion  

1 Tbsp ginger-garlic paste 

2 Tbsp tomato puree,  

1 tsp red chili powder

1/2 tsp turmeric powder, 

salt to taste

2 Tbsp poppy seeds, cashew & sesame paste together

300 ml coconut milk

1 tsp garam masala powder

little sugar

Cooking instructions 

Heat oil in a pan. 
add oil, dried red chili, bayleaf
cumin seed, 1 Tbsp onion & 1 Tbsp ginger-garlic paste 
2 Tbsp tomato puree,  1 tsp red chili powder
1/2 tsp turmeric powder, salt to taste
cook for 2 minutes

Add 2 Tbsp poppy seeds, cashew & sesame paste
cook well for 3-4 minutes.
add coconut milk. mix well

Heat a pan. add ghee (clarified butter)
fry prawns in ghee for 2 minutes to get  rich taste.

Now add the fried prawns in the curry,
put on lid,
cook for 5-7 minutes in medium flame.

after 5-7 minutes cooking, open the lid
add saffron milk.
off the flame.

Shahi Prawn Malaikari is ready!