A recipe from Tagore house hold

POTATO &; PARWAL ( POINTED GOURD )CURRY

Ingredients :-

Four or five medium sized potatoes -quartered

Four or five Parwal (pointed gourd) – halved length wise.

A pinch of cumin seeds

A couple of bay leaves

Green chilly as required

A paste of coriander cumin and red chilly.

Procedure :-

 fry potato and parwal and set aside. Heat  ghee (rarefied butter) in a pan  and add cumin seeds, bay leaves, green chillies and coriander cumin and chilly paste. Add the fried vegetables to fry again adding salt and sugar. Fry for sometime adding splash of water intermittently. Add enough water to cook it thoroughly .

Yesterday I promised you a recipe from Tagore household with a touch of their own.  Here it is. –

  Mutton with 

 poppy seeds

Ingradients :-

Mutton

Onion paste

Ginger-garlic paste

Whole garam masala ( cardamom , cinnamon , cloves ,bay leaves, black pepper, nutmeg)

Poppy seeds paste,

Shah jeera ( caraway seeds) paste.

Procedure:-

Marinate the mutton with onion & ginger-garlic paste. Heat oil in a pan and add whole garam masala , shah jeera & poppy seeds paste. After stirring for some time add the mutton. Cook until the oil separates. Add little water and cook until the mutton becomes tender.

No single family influenced the Bengal  renaissance more than the Tagore family. They touched every aspect of Bengali life. The traditional Bengali cuisine also had their unique influence. Tomorrow I am going to  share with you one of the recipes they used to enjoy at their home.

                   Green Chicken

Ingredients:-                   

                                   chicken (1 kg)

                                   green chili -150gms (seeded & pureed)
                                   coriander leaves-75gms (pureed)
                                   ginger garlic paste-50gms
                                   onion (fried & pureed)-50gms
                                   cardamom (black)-2pcs
                                   cardamom (green)-4pcs
                                   bay leave
                                   cinnamon
                                   clove
                                                

                                                       Procedure

Put the garam masala (cardamom, cinnamon, bay leave, clove, black paper) in heated white oil .let it crackle ,then add chicken. Fry for some time. then add corriender leaves paste, green chilli paste, ginger garlick paste, onion paste one by one.Cook until oil comes out from the chicken. Taste best with chapathi or paratha.

I AM BACK

Hiii guys! I am back. Sorry for the long interval. I promise you at least one post everyday from now on. Tomorrow I am going to share a recipe of green chicken