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Special Recipe on Jamai Shasthi |
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A popular Bengali social occasion, Jamai-Shasthi calls for a family gathering to pamper your much adored sons-in-law. Celebrate with some delicious and authentic |
Bengali food to honour your Bengali son-in-law.Its a special day for sons-in-law to be treated with gifts and sweets and good Bengali food by their mothers-in-law. Celebrate with authentic Bengali fish preparations and pot full of rasogollas. |
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| Mutton Biryani |
Ingredients:
Mutton-500gms, Basmati rice-500gms, Medium size Potatoes-5, Ginger paste-4-5 tsp, Garlic paste-25 gms., Onion paste- 200gms., Chilli powder-3-5tsp
Turmeric powder-2-3 tsp
Curd-one and half cup, Coriander powder- 1 tsp, Sha morich powder- 2 tsp, Cardamom powder-3 tsp, Jaiphal powder-2tsp, Jaitri powder-2tsp, Pepper-1tsp, Cinnamon-1 tsp, Cardamom-5-8
Milk-1 big cup, Ghee-200 gms, Refined oil-200gms, Jafran (saffron) water-2 tsp, Keora water-4-5 drops, Rose water- 5-7 drops
Sweet itter (antor)-4 drops, Salt-according to taste, curd-1cup
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Steps:
Cut the mutton into pieces and wash well. Drain the water completely and keep it aside in a pan. Add to it curd, chilli powder, turmeric and other spieces.
In a pan heat refined oil and fry the mutton pieces mixed with spieces. Stir well. When it is cooked well keep it aside in a separate pan. Half boil the potatoes in a little water, saffron water, Keora water,Rose water, Sweet itter (antor), Salt and sugar. Wash the rice well and boil it with cardamom, cloves and keora water. Do not over cook the rice.
In one big cup of milk add add all the other spieces including keora water, Rose water, antor and Salt. Mix well and heat it for 10 mins. Take a copper handi or pan. Place the boiled potatoes and mutton pieces in the handi, pour over them the prepared milk. Over it add a layer of rice, sprinkle saffron water and ghee over it, add another layer of rice, sprinkle saffron water and ghee over it and cover the opening of the handi with a piece of white cloth. Heat it in low flame for 20-25 mins. Remove from fire. Open the cover and add ghee on the rice layer. Serve hot. |
| Chicken Biryani |
Ingredients:
Chicken-500gms, Basmati rice-500gms
Medium size Potatoes-5, Ginger paste-4-5 tsp
Garlic paste-25 gms., Onion paste- 200gms.
Chilli powder-3-5tsp, Turmeric powder-2-3 tsp
Curd-half cup, Coriander powder- 1 tsp
Sha morich powder- 2 tsp, Cardamom powder-3 tsp, Pepper-1tsp, Cinnamon-1 tsp, Cloves-5-8
Cardamom-5-8, Milk-1 big cup, Ghee-200 gms, Refined oil-200gms
Jafran (saffron) water-2 tsp, Keora water-4-5 drops, Rose water- 5-7 drops, Sweet itter (antor)-4 drops, Salt-according to taste
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Steps:
Cut the chicken into pieces and wash well. Drain the water completely and keep it aside in a pan. Add to it curd, chilli powder, turmeric and other spieces. In a pan heat refined oil and fry the chicken pieces mixed with spieces. Stir well. When it is cooked well keep it aside in a separate pan. Half boil the potatoes in a little water, saffron water, Keora water, Rose water, Sweet itter (antor), Salt and sugar.
Wash the rice well and boil it with cardamom, cloves and keora water. Do not over cook the rice. In one big cup of milk add add all the other spieces including keora water, Rose water, antor and Salt. Mix well and heat it for 10 mins. Take a copper handi or pan. Place the boiled potatoes and chicken pieces in the handi, add over them the prepared milk. Over it add a layer of rice, sprinkle saffron water over it, cover the opening of the handi with a piece of white cloth. Heat it in low flame for 20-25 mins. Remove from fire. Open the cover and add ghee on the rice layer. Serve hot. |
| Pulao |
Ingredients:
Basmati rice- 120gms., Chopped carrot-200 gm. ,
Chopped potato-120gms,
Chopped onion-120gms.
Chopped peas-120gms.,
Chopped French, beans-120gms.
Tejpatta / bay leaf-4 pc., Salt- to taste., Cloves- 8 pcs, Cardamom/elaichi-8 pcs, Cumin seed / jeera-2 tsp., Oil-4 tsp / 20gm.
Preparation time : 30 minutes., Serving: 4 person
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Steps:
Boil water, double the measure of rice in a large pan and boil it. When water boils, add the rice and cook in medium heat. Drain the starch and wash in cold water to remove starch thoroughly. Fry the cumin seed, bay leaf (tej pata) and let it sizzle.
Add all the chopped vegetables (carrots, potatoes, peas, onion, beans) and fry well. Add salt according to taste. Add the cooked rice and mix well in low flame.
Serve hot. |
| Dal Makhani |
Ingredients:
Rajma-50 gms, Black urad dal-20gms, Chana dal- 30gms,
Chopped onion-100gms, Chopped
garlic-10gms,
Tomato puree-100gms
Red chilli powder-1/2tsp -Turmeric powder-1/2tsp
Methi powder-1/2tsp, Butter-100gms Oil
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Steps:
Soak 50gms of rajma overnight. Heat oil in a pan. Add to it 100gms. of chopped onion and 10gms of chopped garlic. Saute for a while. Pour in 100 gms of tomato puree and cook for sometime. Add the rajma, 20gms of black urad dal, 30 gms of chana dal, 1/2 a teaspoon each of red chilli powder and turmeric powder. Mix in well. Add 2 cups of water and allow mixture to simmer over slow fire for an hour. While it is cooking, take 100gms of butter and add it gradually to the mixture in dollops, stirring all the time, until the entire amount is absorbed by the dal. Add salt to taste. When done, sprinkle half a teaspoon of methi powder on top and remove from pan. Serve hot. |
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