Dal Murgh

This is one of the amazing Indian chicken recipes or maybe one of the many Indo- Muslim fusion recipes. History concurs that Indians loved their dal with a soupy consistency and the Muslims who ruled over India for many years, loved their meat and rice dishes with lots of nuts and dry fruits. When both the ideas came together the Dal- gosht or dal with meat was born. It is a one pot meal, comprising of dal and chicken, easy to cook and satisfying for your taste buds. Originally this recipe was cooked over open fire in a big vessel called handi.

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 Fish cooked in mustard gravy( Macher Jhaal) 

Traditionally, Bengal has been renowned for its extraordinarily fertile agricultural land and production of paddy. At the same time, the rivers of Bengal are an apparently inexhaustible resource of different varieties of fish. That is why, since the ancient times, rice and fish emerged as the staple food for the Bengalis. Each variety  of fresh water fish involve a different way of being cooked and different set of masalas. In one of my previous posts, I have mentioned how to make a mustard paste. The mustard powder I have used in this particular recipe is a dry mix which can be kept in the fridge for years.This fish known as Rui in Bengali  and comes in all sizes begining from 500 gms to 10 kgs or even more.

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Finger Licking Goulash

This recipe caught my attention because of its simple ingredients and no fuss cooking. I have taken liberties to suit my taste but I haven’t changed the essence of this recipe. It is a rustic dish, though this is served as fine dining in many of the restaurants nowadays. This recipe demands a heavy pot to cook in and very slow cooking but I used a pressure cooker to cook. This is a soupy dish but I preferred to serve it sticky as the sweetness of paprika and bell peppers gives a caramely texture to the dish.

Serves 4

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Chicken Kabab

This is a recipe for times when you want to keep your meal light and simple. The broth we get while cooking  serves as an excellent combination of soup with the kabab, keeping the meal protein packed and tasty. The kababs can be made ahead of time and kept in the fridge and can be shallow fried and served whenever you want. As for the soup, just strain and pour it in a soup bowl and serve hot. The kabab is best made using boneless chicken thighs because breast boneless tend to become fibrous at times and also the bengal gram or chana dal and thighs take almost equal time to cook.

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Shrimps Cooked in Banana leaves on Stove-top

Shrimps Cooked in Banana Leaf

A very healthy snack or starter option if made in small roundels. I have made big ones though.It can function as a patty or a sandwich filling as well. The minced shrimp is cooked by wrapping it in banana leaf. Although,I ran out of banana leaves and wrapped it in turmeric leaves one time and it was pretty good. Either of them work well with the mince.

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Egg Roll with Seekh Kabab

Egg Roll

This dish is known by many names like Egg Roll, Frankies, Kathi Roll. I prefer to call it Egg Roll. I have used whole wheat flour to make the flatbreads. To make it more presentable, either refined flour or a mix of both the flours would be a good idea. I have used ready-to-use seekh kababs.This dish is a very filling and tasty mix of carbs, proteins and vitamins.

To make six rolls we need the following ingredients Continue reading “Egg Roll with Seekh Kabab”

Chicken Sandwich- A hassle free, non-messy, easy takeaway solution for busy people


This is a throwback to my first ever recipe on the blog. At that time I didn’t have many readers so I wanted to share this again!This is my go-to recipe for picnics and quick snacks and takes barely half an hour

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Shikari Gosht(Hunter’s special mutton )

This dish dates back to an age when King and his men would go hunting and it would take them days to come back to their palace.They wanted to enjoy their prized huntings there itself.An entourage with their basic necessities would reach prior to the kings.They carried whole spices and ghee with them. This dish was particularly cooked with red chillies and whole garam masala ,salt and ghee only.I have tried to keep the basic recipe same but I have made added a few more things.
Serves 5

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