Home made Biryani Masala

Perfect Biryani Masala Recipe

Makes 40 g Biryani Masala

Time: Preparation 15 minutes.

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Ingredients

• Green Cardamom - 15 pc
• Red Chili - 2 pc
• Nutmeg - 1/2 pc
• Mace 2 pc
• Black Cardamom - 3 pc
• Black Pepper - 1 tsp
• Bay Leaves - 2 pc
• Caraway Seeds (Shah Jeera) - 1 tsp
• White Pepper - 1 tsp
• Cubeba Piped Pepper - 1 tsp
• Star Anise - 1 pc
• Cinnamon - 4 inch
• Cloves - 1/2 tsp
• Coriander Seed - 1 tsp
• Cummins Seed- 1 tsp

Preparation

- Lighly roast on medium flame the following ingredients till aroma released.
- Coriander Seeds
- Black Pepper
- Cubeba Piped Pepper
- White Pepper
- Black Cardamom
- Green Cardamom
- Cinnamon
- Cloves
- Mace
- Nutmeg
- Star Anise
- Cubeba Piped Pepper

 Add Cummins seeds and Caraway seeds, and roast for few seconds. [Do not burn the spices]

Allow the ingredients cool down.

Transfer the ingredients to chutney container of mixer grinder

- Grind to fine powder of Biryani Masala.

Our home made Biryani Masala is ready! Store the masala in a air-tight container for longer life.

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Fruit Cake on Pressure Cooker

Fruit Cake Recipe without Alcohol [On Pressure Cooker] - Christmas Special

Time: Preparation 30 minutes, Baking 60-75 minutes.

Serves: 8 persons. Appliance & accessories: Pressure Cooker, Juicer, Mixer Grinder, Parchment/Butter paper, Cake mold [must go inside cooker freely].

WATCH VIDEO RECIPE

Ingredients

• Flour - 200 g
• Sugar - 175 g
• Eggs - 4 pcs
• Orange 4 pcs
• Raisins - 40 g
• Tutti Frutti - 25 g
• Cherry - 30 g
• Dates - 100 g
• Walnut - 40 g
• Almond - 30 g
• Cashew nuts - 40 g
• Ash gourd candy - 80 g
• Cinnamon - 3 inch
• Nutmeg - 1/4 pc
• Baking powder - 1 tsp
• Vanilla Essence- 1 tsp
• Butter (melted) - 100 g
• Salt as per taste

Pre-process

- Juice 1.5 oranges, soak the dry fruits (raisins, dates, cherry, tutti frutti) for 4-6 hours. Before soaking the dry fruits, cut the raisins in half. De-seed the dates, cut 25g cherry into small pieces. [You can also use other dry fruits like canberry, blueberry]

Preparation

- Powder the sugar in a mixer grinder.
- Powder the Nutmeg & Cinnamon.
- Make zest of 1 orange.
- De-skin the Almond. [To de-skin, roast on medium flame for 1 min, soak in water for 30 min]
- Juice the remaining 2.5 oranges.
- Cut parchment paper to cake tin shape.
- Cut the walnut, cashew nuts & ash gourd candies in small pieces.
- Separate out egg yolk and egg white.

- Caramelize 50 g sugar. [Heat sugar on medium flame, when sugar melts and get brown color, turn flame to low, add 75 ml water]

Pre-heat Pressure Cooker

- Remove the rubber gasket from cooker lid.

- Put 300 g salt inside the cooker and spread it evenly.

- Put an old metal bowl/container of about 2-3 inch height in the center.

- Put cooker lid and heat on medium flame for 10 mins.

Bater Preparation

To make the bater add flour, baking powder, nutmeg & cinnamon powder together and sieve it.

- Pour the melted butter in a bowl.

- Add the powdered sugar to the melted butter and mix thoroughly. [For ease, mix the sugar part by part. Do not add all sugar at a time as it may get difficult to mix]

- Put the sugar and butter mix in wet jar of mixer grinder. Add a egg yolk and blend it [Repeat this 4 times for 4 egg yolks]

- Pour the mixture in a bowl.

- Pour the egg white in the mixie chutney jar and run the mixer grinder for 15 secs. [The egg white will turn into thick foam.]

- Add the powdered sugar to the melted butter and mix thoroughly. [For ease, mix the sugar part by part. Do not add all sugar at a time as it may get difficult to mix]

- Brush melted butter inside the cake mould/tin. [You can use oil mixed with little flour too]

- Stick the parchment/butter paper inside the mould wall and base.

- Pour the mixture of sugar, butter, egg yolk in a big bowl

- Add the orange juice to it. And mix it thoroughly.

- Add orange zest to the mixture and mix it.

- Add the vanilla essence and mix it.

- Add the soaked dry fruits. Mix them thoroughly.

- Add the sieved flour mix to it. And again mix thoroughly. [Bater of fruit cake should be tight.]

- Add ash gourd candy pieces, walnuts, cashew nuts to the bater. Again mix it.

- Add the caramelized sugar to the bater and mix it. [Keep care that bater do not get too thin]

- Lastly, add the egg white foam to the bater. And mix it thoroughly.

- Pour the bater in the cake mold/tin. [Shake it a bit, so no air trapped inside]

- Decorate the top with Almonds and Cherries.

Baking

- Place the cake tin inside pre-heated pressure cooker.

- Cover the pressure cooker lid and heat on low flame for 60 to 75 mins. [Pressure weigt valve not be put.]

- Check after 45 mins how much is baked. [Use a skewer rod to pierce inside the cake. If bater sticks, then baking is not complete]

Once the cake is baked, take it out from the cake mold. Allow it to cool down. Our delicious fruit cake is ready!

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Chicken Reshmi Kebab with OTG

Chicken Reshmi Kebab Recipe [OTG method] - Kebab Special 

Time: Preparation 25-30 minutes, Marination 2 hrs 30 mins, Cooking 15-20 minutes.
Serves: 4-5 persons. Appliance & accessories: OTG and 4 skewer rods.

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Ingredients

• Chicken (Boneless) - 500 g
• Fresh Cream - 60 g
• Coriander leaves - 20 g
• Green Chili - 5 pcs
• Lemon - 1 pc
• Black pepper powder - 1/2 tsp
• Yogurt (water strained)- 100 g
• Nutmeg powder - 1 pinch
• Cardamom - 1 pc
• Ginger-Garlic paste - 1 tablespoon
• Butter (melted) - 2 tablespoon
• Cashew nuts - 15 g
• Salt as per taste

Preparation

- Cut the chicken in 1.5 - 2 inch cubes.
- Wash the chicken thouroughly, strain out all the water, tap dry with a clean fabric.

- Make a paste of the green chilies along with corriander leaves.

- Whip the yogurt after straining out all the water

- Make a paste of cashew nuts with little added water.

- Powder the nutmeg and cardamom powder.

- Cut the lemon in 2 halves.

Marination [2 steps]

Step - 1

- Add about 1 tsp salt (or as per your taste) to chicken

- Add the nutmeg and the cardamom powder.

- Add the ginger-garlic paste.

- Add the black pepper powder.

- Add the corriander leaves + green chili paste.

- Add lemon juice.

- Mix all the ingredients with chicken pieces.

[Marinate for 30 minutes]

Step - 2

- Add the whippped yogurt to the marination chicken.

- Add the fresh cream to it.

- Add the cashew paste.

- Mix thoroughly all the added ingredients with chicken.

[Marinate for 2 hours]

After 2 hours of marination, add 1 tbsp melted butter to the marinated chicken and mix well.

Preheat OTG

- Preheat the OTG at 230 degree centigrate for 10 mins.

[Select upper+lower tubes and convection fan (if available).]

[Meanwhile, skew the chicken pieces in skewer rods]

Cooking

- Put the skewers rods into the preheated OTG. [Use center rack position]
- Set the timer for 5 mins. Keep the same function settings.
- After 5 mins, brush the chickens with melted butter.
- Turn the skewer rods upside down.
- Again set the timer for 5 mins.
[Repeat for 2-3 times i.e. 15-20 mins in total]

Our mouth-watering Chicken Reshmi Kebab is ready!

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চিকেন হাক্কা নুডলস, সালমা (কলকাতা) রেসিপি

 চিকেন হাক্কা নুডলস রেসিপি, কলকাতা রেস্টুরেন্ট স্টাইল

ভিডিও রেসিপি দেখুন

উপকরণ :

হাক্কা স্পেশাল নুডলস - ১৮০ গ্রাম

চিকেন (বোনলেস ) - ১৫০ গ্রাম

সাদা তেল  - ৩ টেবিল চামচ

আদা ও রসুন বাটা - ২ চা চামচ

পেঁয়াজ (মিডিয়াম সাইজ  ) - ১ টা

রসুন    -১০ গ্রাম          

পেঁয়াজ কলি - ২০ গ্রাম

বিন্স    - ৩০ গ্রাম

গাজর  - ৫০ গ্রাম

ক্যাপসিকাম  - ৫০ গ্রাম

কাঁচা লঙ্কা  - ৩ পিস্

লংকার গুঁড়ো - হাফ  চা চামচ

ভিনিগার - দেড় টেবিল চামচ

গোলমরিচ গুঁড়ো  - হাফ  চা চামচ

সয়া সস     - ৩ টেবিলে চামচ

চিলি সস  (অপশনাল) - ১ চা চামচ

টমেটো সস  (অপশনাল)  - ১ টেবিল চামচ

নুন স্বাদ অনুযায়ী

পদ্ধতি

প্রথমে, চিকেন  ছোট ছোট  পিস্ করে পরিষ্কার জলে ধুয়ে জল ঝরিয়ে  নিতে হবে ।
 গাজর ও ক্যাপসিকাম  সরু ও লম্বা শেপে কেটে নিতে হবে ।
 রসুনগুলি ছোট ছোট করে  কুচিয়ে নিতে হবে ।
 পেঁয়াজকলি ও বিন্স ছোট ছোট করে কেটে নিতে হবে ।
 পেঁয়াজ টি সরু  সরু করে কেটে নিতে হবে।
 ৩ টি কাঁচা লঙ্কা মাঝ বরাবর চিরে নিতে হবে ।

ম্যারিনেশন

চিকেনে হাফ চা চামচ  (স্বাদ অনূযায়ী) নুন, হাফ চা চামচ লঙ্কা গুঁড়ো, ২ চা চামচ আদা - রসুন বাটা, একটু ভিনিগার, হাফ চা চামচ সয়া সস দিয়ে দিন। সমস্ত উপকরণগুলো  চিকেনে মিশিয়ে ১০ মিনিট রেখে দিতে হবে।  ফ্রীজে রাখার দরকার নেই।
[নুডলস সেদ্ধ করার মাঝে, ম্যারিনেশন করে নিতে পারেন ]

রান্না

একটি পাত্রে ২ লিটার আন্দাজ জল ফুটিয়ে নিতে হবে।
জলে পরিমান মতো  নুন ও ২ চা চামচ তেল দিতে হবে।
তেল দিলে নুডলস একে অপরের সাথে জড়াবে না ।
জল ফুটে গেলে নুডলস দিয়ে দিন।
নুডলস মিনিট তিনেক সেদ্ধ করে  নিতে হবে।
[নুডলস পুরো সেদ্ধ করলে হবে না।  সেদ্ধ একটু বাকি থাকতে নামিয়ে নিয়ে জল ঝরিয়ে নিতে হবে। তারপর জলে ধুয়ে নিতে হবে রান্না প্রক্রিয়া টা বন্ধ করার জন্য। নাহলে নুডলস বেশি সেদ্ধ হয়ে যাবে ও জড়িয়ে যাবে]

মিডিয়াম ফ্লেমে একটি কড়া বসিয়ে তার মধ্যে ৩ টেবিল চামচ তেল দিতে হবে। 
তেল গরম হলে রসুন কুচি ও কাঁচা লঙ্কা দিয়ে দিতে হবে।
[লঙ্কা ঝাল অনুযায়ী ২ টো কি ৩ টি ব্যবহার করবেন ]

২৫ থেকে ৩০ সেকেন্ড পর  পেঁয়াজ দিয়ে দিতে হবে। 
পেঁয়াজ হালকা বাদামি করে ভেজে নিতে হবে।
[মনে রাখতে হবে নুড্লসের কোন সবজি বেশি ভাজা যাবে না, কারণ বেশি ভাজলে নুডলস খেতে ভালো লাগবে না]

কড়ায় যখন পেঁয়াজ হালকা বাদামি হয়ে আসবে, তখন ম্যারিনেশন করা চিকেন দিয়ে দিতে হবে।
চিকেন ১ মিনিট ভেজে নিতে হবে।
[চিকেন বেশি ভাজলে শক্ত হয়ে যাবে]

এবার কেটে রাখা গাজর ও বিন্স দিয়ে ১ মিনিট ভেজে  নিতে হবে।
[এই দুটো সবজি রান্না হতে একটু বেশি সময় লাগে তাই একটু আগে দিতে হবে]

১ মিনিট পর, কেটে রাখা ক্যাপসিকাম দিয়ে ৩০ সেকেন্ড ভাজতে হবে।
হাফ চা চামচ নুন দিতে হবে।
এর সাথে পেঁয়াজ কলি দিয়ে ১০ সেকেন্ড  ভাজতে হবে।
এবার মিডিয়াম ফ্লেম থেকে লো ফ্লেম করে দিতে হবে, আর ভাজা সবজিতে দিতে হবে  চিলি সস, টমেটো সস, ১ চা চামচ ভিনিগার, অর্ধেকটা সয়া সস। এবার ভালো করে  কয়েক সেকেন্ড মিশিয়ে নিতে হবে।
এর সাথে হাফ চা চামচ গোল মরিচ গুঁড়ো মেশাতে হবে । এরপর সেদ্ধ করে রাখা নুডলসটা দিয়ে দিতে হবে।
নুডলস ও ভাজা সবজি ভালো করে  মিশিয়ে নিতে হবে।
ফ্লেম আবার বাড়িয়ে মিডিয়াম করে  দিতে হবে।
এবার একটা কাঁটা চামচ ও একটা চা চামচ দিয়ে toss ফ্রাই  করতে হবে। আর অভ্যাস থাকলে, কড়া ধরেও toss ফ্রাই করতে পারেন।
[হাক্কা নুডলস সব সময় টস ফ্রাই করা হয়]

১ মিনিট  ভাজার পর বাকি সয়া সসটা মিশিয়ে আরো ২ মিনিট  ভেজে নিতে হবে।
[সেদ্ধ নুডলসটা মোট ৩-৪ মিনিট  টস ফ্রাই করতে হবে]

আমাদের হাক্কা নুডলস তৈরী।  হাক্কা নুডলস সন্ধ্যার সময়ের জন্য একটি অপূর্ব ও অতুলনীয় খাবার। এটা বাচ্ছাদের স্কুলের টিফিনেও দেওয়া যায়।

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Pav Bhaji Recipe || Mumbai Style || Salma (Kolkata) Recipe

Pav Bhaji Recipe - Mumbai Street Food Style

Time: Preparation 20 minutes, Cooking 15-20 minutes.

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Ingredients

• Pav Bhaji special bread
• Butter - 100 gm
• Potato(big) - 2
• Onion(medium) - 2
• Capsicum(medium) - 1
• Cauliflower(very small) - 1
• Coriander leaves - 1 bunch
• Tomato(medium) - 3
• Peas - 60 gm
• Ginger-Garlic paste - 2 teaspoon
• Green Chili - 1
• Lemon - 1
• Pav Bhaji masala powder - 2 tablespoon
• Fenugreek leaves - 1 teaspoon
• Kashmiri Red chili powder - 3 teaspoon
• Salt as per taste

Method

- Peel the potatoes and cut the cauliflower.

- Chop the capsicum and tomatoes into small pieces.

- Chop the onions in small cube shapes.

- Finely chop the coriander leaves and green chili.

- Cut the lemon in 2 halves.

- Slice onion in ring shape. (for serve)

Cooking

- Boil the cauliflower and potatoes together in water in a pressure cooker till 2 whistles
- Smash the potates and cauliflower completely into a paste. [Keep aside]
- Heat a pan on medium high flame.
- Add the chopped capsicum and green chili in it.
[Roast for 2 minutes ]

After 2 minutes of roasting, reduce the flame to medium
- Add the fresh peas to it.
[If fresh peas are unavailable, you can use frozen peas]

- Then add the chopped tomatoes to it. Stir for few seconds.
- Add 1/2 tsp roasted fenugreek leaves powder and needed salt.
- Mix them well.
[Now, cover the pan and cook for 5 minutes on low flame]

- After 5 minutes, open the cover and add the smashed potato-cauliflower paste
- Mix the ingredients very well.
- Add 1 tbsp butter, 1 tbsp pav bhaji masala powder and half of the Kashmiri red chili powder.
- Again mix the ingredients very well.
- Saute the vegetables for 2-3 minutes.
[To make good pav bhaji, the vegetables must be crushed/smashed finely]

- Take a potato smasher to smoothen the vegetables
[Do the smashing on low flame. Total time on low after adding the boild potato paste is about 10 minutes]

- Shift the smashed vegetables on another container.
- Take the same pan and heat on low-medium flame.
- Add 2 tbsp butter.
- Once the butter melts, add the chopped onions.
- Fry the onions for a minute.
- Add the ginger-garlic paste.
- Fry for 1-2 minutes, so the raw flavour of ginger-garlic paste disappears
- Add the chopped coriander leaves, remaining Kashmiri red chili powder, 1 tbsp pav bhaji masala and little salt.
- Saute for 1 minute.
- Add 1/2 tsp roasted fenugreek leaves powder, mix and saute for few seconds
- Add the smashed vegetable to it.
- Saute for few seconds.
- Add about 200 ml water to it.
- Mix well and cooking on low-medium flame for 2-3 minutes.
[After 2 minutes, take the pan off. Bhaji is cooked!]

Baking breads

- Heat a pan on low-medium flame.
- Add little butter to the pan.
- Spread the butter and add bread slices.
[Add some butter on top of the breads]

- Bake the bread slightly, so it remains soft
- Turn the breads over and bake the other sides
[Bake all the breads like this]

Your Pav Bhaji is complete. Eat them hot, add little lemon juice to the bhaji to increase the taste. It makes a great snacks and loved by all

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Egg Chicken Roll Recipe | Street Food Style | Salma (Kolkata) Recipe

Egg Chicken Roll Recipe - Kolkata Street Food Style

Time: Preparation 15 minutes, Marination: 20 mins, Cooking 15-20 minutes.

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Ingredients

• Chicken (boneless) - 200 gm
• Flour - 200 gm
• Cooking Oil - 4 tablespoon
• Onion(medium size) - 3
• Ginger-Garlic paste - 1 teaspoon
• Capsicum - 30 gm
• Yogurt - 60 gm
• Milk - 40 ml
• Egg - 4
• Green chili - 4
• Lemon - 1
• Tandoori chicken masala powder - 1 teaspoon
• Chat masala powder - 1/2 teaspoon
• Red chili powder - 1/2 teaspoon
• Garam masala powder - 1/4 teaspoon
• Turmeric powder - 1/2 teaspoon
• Sugar - 1 teaspoon
• Green Chili sauce - 1 tablespoon
• Tomato sauce - 3 tablespoon
• Mustard sauce - 1 tablespoon
• Salt as per taste

Method

- Wash the chicken and drain-off water completely. 
- Make small cubes of chicken.

- Chop the capsicum into small pieces.

- Finely chop 2 green chilies.

- Make paste of 2 green chilies.

- Cut the lemon in 2 halves.

- Slice the onions finely.

- Whip the yogurt.

Marination

Add the following to the chicken - 1/2 tsp salt
- Few drops of lemon juice
Mix them together and then add the following:
- 1/2 tsp red chili powder
- 1 tsp ginger-garlic paste
- Turmeric powder
- Green chili paste
- Little garam masala powder
- Tandoori chicken masala
- Whipped yogurt
- 1 tsp cooking oil
Now, mix all the added ingredients with chicken

- Keep the chicken on marination for 20-25 minutes. [No need to refrigerate. Marination enhance the taste of chicken]
[While the chicken is marinating, prepare the flour dough]

Dough preparation

- Add 1/2 tsp salt to the flour.
- Add 1 tsp sugar.
- Add 2 tsp cooking oil.
- Mix them together
- Now, add milk to the flour little at a time in steps.
[Adding milk increase the taste of the rolls]
- Mix the flour
- Add little water and mix the flour to make a smooth dough.
- Then add little oil and again mix the dough.
- Keep the dough covered, while you cook the chicken.
[The dough will become more smooth and soft]

Cooking

- Heat pan on medium flame.
- Add 1 tsp oil in the pan and heat it.
- Once the oil is hot, add some of the sliced onions.
[Rest will used at the end of cooking & during rolling time]
- Fry the onions for a minute.
- Add the marinated chicken and saute for 3-4 minutes
- Reduce the flame to low medium.
[In meantime, water will be released from chicken]
- After 3-4 minutes saute, reduce the flame to low.
- Cover the pan and cook for another 5 minutes on low flame.
[No need to add water, the water released from chicken will be enough to cook]
- After 5 minutes, open the cover and cook another 1 minute.
[Check salt, if need add now. Shift the chicken and keep aside. We will use the same pan to cook capsicum]
- Heat the same pan on medium high flame
- Add some of the sliced onion and capsicum in it
- Saute for 2 minutes
- Now, add the cooked chicken and saute on low flame for 2 minutes
[The capsicum was not added earlier, as it would have over cooked the capsicum]
- The chicken is cooked, turn off the flame

Making paratha for Rolls

- Make 4 balls from the dough.
- One by one, roll the balls on a rolling board and palm.
- Flatten out the flour balls with a rolling pin (Belan).
- Increase the paratha flour spread with hand as much possible without tearing it.
- Brush some oil over it
- Now, roll the flour spread from a side [It is round, just choose any point]
- Once the spread is rolled, twist it in spiral coil shape from one end. And press in the loose end into the center
[It will again become a round ball. Check the above video to know in details]
- Now, roll this ball flat [Keep medium thickness].
- Similarly, make the other dough balls.
[Rolling the spread, coil it in and re-rolling to flat spread make the paratha crispy]

Baking paratha for Rolls

- Heat a tawa on low-medium flame.
- Once the tawa heats up, add the rolled paratha spread.
- Once little baked, turn it upside down.
[while the 2nd side is getting baked, whip a egg with a pinch of salt and keep it ready]
- Brush some oil over it
- Again, turn it upside down
- Brush some oil on this side too
[Fry the paratha only lightly. Little light brown mark on the parathas is an indication]
- Now, lift the paratha with a spud in one hand. Add little oil and pour the whipped egg on tawa
- Then put the paratha back on the egg.
- Lightly press the paratha with a spud and fry the egg.
- Turn the paratha upside down and fry for few seconds and put aside.
[Fry the other parathas similary]

Rolling Egg Chicken Rolls

- Take a fried egg paratha.
- Spread a pinch of chat masala.
- Add cooked chicken in adequate amount.
- Add some sliced onions
[I have not used cucumber as it makes the rolls watery and make it lose its crispness. If you like, you can add it]
- Sprinkle some drop of lemon juice
- Add few chopped green chili [optional]
- Add the tomato sauce
- Add the green chili sauce
- Add the mustard sauce
- Now, roll the paratha to lock in the ingredients
- Take a plain paper to wrap one end of the roll, so the roll does not opens up
[Added sauce and vegetables can vary depending on your taste]

Your Egg Chicken Roll is complete. Eat the rolls hot to get the full taste. It makes a great evening snacks and loved by all

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