Tuesday, October 3, 2017

Chicken Chop (Cutlet) Bengali style

Chicken Chop (Chicken cutlet) is a very famous street food item which most of the Bengalis miss dearly during evening snack time especially during monsoon and winter season and also when friends make a visit on weekends for pure "Bengali Adda". 

Though chicken chop/cutlet/Croquette are popular in many places but the preparations are different with respect to each place and so is the taste. The recipe I am going to share is one of those inherited recipes from my mother over the years and is very popular in my native place Agartala. It tastes awesome and easy to make too. Let’s go to the recipe.

Chicken Cutlet


For stuffing (Pur)

  • Chicken boneless 250 gms
  • Onion 3 large (finely chopped)
  • Garlic paste 2 tsp
  • Ginger pate 2 tsp
  • Green Chilli 5 to 6  chopped
  • Turmeric powder 1 tsp
  • Cumin powder ½ tsp
  • Garam masala powder 1 tsp
  • Potato Boiled (adding salt) mashed 3 to 4
  • Mustard oil  3 tbsp
  • Roasted cumin powder 1 tsp
  • Cornflour 2 tsp
  • Salt as per taste
  • Oil for frying
For batter:
  • Egg 2 nos
  • Corn flour 1 tsp
  • Salt one pinch
For coating:
  • Bread crumb 1 cup (I have used homemade as I don’t find it more often and making it  at home is very easy. Take 5 to 6 Rusk biscuit/ bread toast and blend it in mixture and you can get freshly made bread crumb)
  • Salt one pinch
  • Black pepper powder ½ tsp


  1. Clean and washed boneless chicken and cut into very small pieces. Now take it in a pressure cooker and add 1 cup of water and ½ tsp salt. Pressure cook it upto 2 whistles. One the pressure is released pour it in a strainer and strain the excess water.
  2. Take a pan and heat 2 tbsp of Mustard oil . Add chopped onion and fried till it turn golden. Now add ginger and garlic paste and chopped green chillis, turmeric powder and cumin powder. Fry the masala for few minutes and add little water while frying.
  3. When the masala separates oil after frying, add boiled chicken pieces and  and mix it  nicely. Add salt and garam masala and then fry the whole filling for 6 to 7 minutes till the chicken is cooked properly.  Once cooked shift the chicken mixture in a bowl. And let it cool completely.
  4. Heat 1 tbsp of mustard oil in the same pan and add ½ tsp of garlic paste. Now add the mashed potato, roasted cumin powder and 1 tsp of corn flour. Fry the mashed potato for 5 to 6 minutes til it gives a nice aroma. Shift the mixture in a bowl.
  5. Take a small portion of mashed potato mixture and make a round ball. Now make small a case and stuff it with little of chicken mixture now carefully cover it to make smooth ball. You can wither shape them as round chop or oblong shaped chop as I have done.
  6. Dip each chop in Egg batter and then roll into bread crumb coating. Now it is ready to deep fry.
  7. Fry the chop in hot oil til it turns golden brown in color.
  8. Remove it with slotted spoon on a tissue paper to drain excess oil.

Serve it hot and crisp and enjoy this delicious evening snack with tomato sauce or kasundi.

Achaari chicken ( with Raw mango pickle)

Whenever the question comes across my mind “ what to eat when I am so bored with everything I cook”, I start experimenting tweaking different recipes available in internet and comes out with some innovative variation of that. The recipe shared below is also an outcome of such experiment where I tried my own variation to the traditional “Achaari chicken” and it became a  delightful surprise for me and my friends who are too  hunting  for  a completely different style chicken curry. 

  Traditional Achaari chicken curry is a spicy, tangy and extremely aromatic thick chicken gravy which contains all spices used in Pickle and hence the name Achaari (pickle). My version is little different and simple where I have used Raw Mango Pickle or “Aam ka achar”instead of using much additional spices and that makes it quick and easy to prepare.

 If you are yet to taste this lip smacking ‘chicken curry with pickling spices’, go through the recipe here:

Achaari chicken


1.              Chicken- 1 kg (Medium pieces preferably whole leg pieces)

2.              Onion finely chopped 1 large

3.              Onion paste of 2 medium Onions

4.              Tomato puree- of 1 large tomato

5.               Ginger garlic paste-2 tbsp

6.               Green chilly slit-4 nos.

7.               Turmeric powder- 1 tsp

8.               Coriander powder- 1 tsp

9.                Chili powder-1 1/2 tsp (as per spice tolerance)

10.              Raw mango pickle-2 and 1/2 tbsp (Store bought)

11.              Garam masala powder- 1/2 tsp

12.              Curd/yogurt- 1/2 cup

13.              Lemon juice-2 tbsp

14.              Dried Fenugreek leaves (optional)

15.              Salt-to taste

16.              Sugar as per taste

For seasoning:

1.              Mustard oil-4 tbsp

2.              Mustard seeds- 1/4 tsp

3.              Fennel seeds-1/4 tsp

4.              Cumin seeds- 1/4 tsp

5.              Fenugreek seeds- 1/4 tsp

6.              Black cumin seed (kalojeera/kalaunji)

                 You can use Paanch phoron (1 tbsp) if you have at home which is the mix of all these five above                          whole spices

7.              Bay leaf-1

Achaari Chicken
Add caption

  1. Marinate the cleaned chicken pieces with lemon juice, Mango pickle (you can use homemade or store-bought pickle and this is not a part of traditional recipe but adding pickle take the dish to a whole new level and give an amazing taste and aroma), Curd, salt and red chili powder. Keep it in refrigeration for at least an hour.
  2. Heat mustard oil in a pan, add all the seasoning ingredients one by one or Paanch phoron. Once it starts crackling, add chopped Onion and fry for a minute.
  3. Add onion paste and sauté until it turns golden. Now add Ginger and garlic paste and slit green chili. Fry the masala for 4 to 5 minutes on medium flame till raw smell goes off
  4.  Add turmeric powder, coriander powder and Tomato puree and sauté the mixture for another 4 to 5 minutes
  5.  Add marinated chicken and mix well and cook it on high flame for 4 to 5 minutes with continuous stirring. Cover and reduce the flame and let the chicken cook in its own gravy for 12-15 minutes.
  6. Add one cup of hot water and cook it covered for another 12 to 15 minutes until the chicken pieces becomes soft and oil separates and floats on top
  7. Adjust salt and sugar as per taste.
  8. Finally add garam masala powder and kasuri Methi powder. Switch off the flame and let it cover for few minutes and your lip-smacking Achari chicken is ready!

Friday, August 26, 2016

Loitta Maacher Jhuri ( Bombay Duck Fish Scrambled)

"Loitta fish" as we all know is very popular as Loitta shutki in East Bengal. Its only very recently I was introduced to the real Loitta fish behind the Shutki when my mother prepared this awesome “Loitta maacher Jhuri”.

Loitta fish is famous as Bombil or BombayDuck in Mumbai. It is a very soft and mushy fish with only one singleSpine. It can be cooked without frying it separately though it need a generous amount of oil for cooking and hence not a very healthy option, but this quick and simple dish is a sure shot way to please everyone in the family and guests.


  • 500 gms Loitta maach cleaned and washed (Without head) 
  • 2 Large sized Onion (finely chopped) 
  • 12 to 15 clove of Garlic (finely chopped or grated) 
  • 10 to 12 green chili’s (need to add more chili to enhance the taste) 
  • 1 and ½ tsp Turmeric powder 
  • 1 bunch of fresh coriander leaves (chopped) 
  • ½ tsp sugar Salt as per taste Mustard oil

  • Cut the fish into 1-inch long pieces and take in a bowl and mix with turmeric powder and salt. Keep it aside.
  • Heat generous amount of mustard oil (around 4 tbsp) in a nonstick pan and add chopped Onion and then Garlic. Fry them in medium heat until golden yellow. 
  • Now add chopped green chili and fry them for 3 to 4 minutes and add the marinated fish.
  • Stir them very slowly in medium heat and since the fish will release enough water while cooking, it does not need any additional water. Keep frying with stirring slowly in regular interval until the fish cooked properly and the oil separates out from the mixture.
  • Now add additional salt if required and sugar and mix it well. Slowly remove the central bone from the fish pieces which is a very easy task.
  • Switch off the flame and garnish with chopped coriander leaves. Serve with piping hot boiled white rice.

Thursday, August 25, 2016

Khowa Paneer Malai Kofta

Malai Kofta” the name itself reminds us of the restaurant style rich taste of the creamy gravy and the soft and tender kofta that just melt in your mouth. Though it is a very popular North Indian curry, it is visible in all Indian restaurant menus because of its special taste and aroma people prefers to have it during special occasions.

Kofta is basically fried cottage cheese (Paneer) ball and Malai is the thick cream based gravy in which koftas are dipped.

There are lots of variations of kofta, from non-vegetarian meat balls to pure veg versions. My version of kofta is pretty simple yet very smooth, soft and quite rich which are made mostly with paneer and Khoya/Mawa with little mashed veggies like potatoes, peas and stuffed with nuts and raisins. It goes very well with Tandoori Roti, Naan and Jeera Rice.


For koftas:

  • 200 gms Paneer /Cottage cheese (grated)
  • 100 gms Khoya/Mawa (solidified Milk)
  • 2 Potatoes (boiled and grated)
  • ¼ cup frozen green peas (boiled)
  • 2 tbsp of  chopped cashewnuts and raisins 
  • 1 tbsp corn flour
  • ½ tsp cumin powder
  • ½ tsp coriander powder
  • ½ tsp red chilli powder
  • 1 tsp sugar
  • Salt as per taste
  • 1 tbsp fresh coriander (chopped)
  • Oil to fry koftas

For gravy:

  • 2 large onion (chopped)
  • 1 tbsp gingergarlic paste
  • 2 tomatoes ( chopped)
  • 1 tsp turmeric powder
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1 tsp Red chili powder
  • 1 tsp garam masala powder
  • ½ tsp whole cumin seed
  • 3 tbsp cashew paste (Thick)
  • 1 cup cream (200 gms)
  • 1 bunch fresg coriander leaves
  • Sugar as per taste
  • Salt as per taste.
  • Oil
  • 1 tbsp butter


For making Kofta:

  1. Take khoya and grated paneer in a plate and mash it smooth with hand. Add grated boiled veggies like potato and peas (veggies should be well strained so that there is no water left in that else the balls can break while frying).  Now add corn flour, cumin powder, coriander powder, Red chili powder, chopped coriander, salt  and sugar and mix  it well  and knead it  into firm and smooth dough.
  2. Pick a small amount of dough and roll it in hand to get round shape of kofta ball. Now press it at the center and place two raisins and a few pieces of broken nuts at the center of flattened ball. Close it and roll it again to make perfect round balls without any crack. Make all the koftas in similar fashion and keep it ready for frying.
  3. Heat oils in a pan and deep fry all the koftas in low and then medium flame until they become golden brown in color evenly on all sides. Stir the koftas very slowly while frying otherwise they can break into pieces. Take it out and keep aside. If koftas break while frying add some more corn flour to the mixture. 

For making Gravy:

  1. Take flat bottomed pan and add 2 tbsp of oil. Add chopped onion and fry until it turns golden in color. Now add Ginger garlic paste and fry for a couple of minutes. Now add chopped tomatoes, stir well and cook for 5 to 6 minutes.
  2. When the tomatoes  becomes soft add turmeric powder, cumin powder, coriander powder, red chili powder and mix well all the spices with Onion and Tomatoes and cook till oil gets separated from the spices. Switch off the flame and let the mixture cool.
  3. Take the cooked mixture in a blender and make a smooth paste.
  4. Heat 2 tbsp butter in the same pan and add whole cumin seeds when the cumin seeds starts spluttering, add the blended mixture paste. Add little water and bring it to boil. Once the mixture starts boiling add cashew paste . Now add salt and little sugar. Stir for 3 to 4 minutes and then reduce the flame and add fresh cream or Malai and you can see the light golden color the gravy has achieved.
  5. Stir the mixture and let it cook for another 2 to 3 minutes in medium flame until one boil so that the gravy become rich and creamy.  Add prepared koftas into it cover each kofta nicely with gravy. switch off the flame and finally add garam masala and chopped coriander leaves. Cover it for some time so that flavor of garam masala and coriander leaves mix well in the gravy which gives a nice aroma to the dish.  

Take it out in a bowl and garnish with some cream and coriander leaves and your scrumptious Malai Kofta is ready to serve with hot naan .

Tuesday, August 20, 2013

Healthy Oats Upma

It’s been more than 45 days since I had uploaded my last blog post. And, what a terribly hectic period this has been! There was immense work pressure in the office. To add to the woes, my elder daughter’s school too scheduled their exams in this period.

Well, daughter’s exams have got finished and work pressure in the office, too has kind of eased off. The biggest casualty in this period was cooking. I would virtually fix dinner with whatever I could get near me at that time.

And for the breakfast, it was Oats, Oats & Oats. Blame it on the quick & non-fussy way it gets cooked or the healthy-lots of fibre-low calorie tag associated with that. The last Sunday, I said enough is enough. I need to make a breakfast which my kids & hubby would love to have.

For some reasons, my mind was so clouded with Oats, I wondered if I could make something interesting out of Oats only. Thus was born Oats Upma. Try this out, I bet you’ll love it.


Oats – 200 gms
Onion – 1 Large, chopped
Carrot – 1 medium, grated
Green peas – ¼ cup (optional)
Green chilli –  3 to 4, chopped
Peanut – 2 Tbsp
Chana daal – 1 Tbsp
Curry leaves – 8 to 10
Mustard – ½ tsp
Turmeric powder – 1 tsp
Chilli powder – ½ tsp
Coriander leaves – 1 bunch, chopped
Sugar – ½ tsp
Salt as per taste


Heat a pan and dry roast the oats for 3 to 4 minutes with constant stirring so as to avoid burning of the oats. Remove it and keep aside.

Heat oil in a pan, add peanut and fry for 2 minutes. Add Chana daal in that and stir fry for half a minute. Add Mustard and Curry leaves. When it starts spluttering, add onion & green chili and fry for some time. 

Add grated carrot and peas and fry for about 2 to 3 minutes. Add turmeric powder, chilli powder and salt and mix well.

Now add roasted oats and mix well. Reduce the flame and sprinkle  water slowly, little at a time so that it doesn't become sticky. Cover with a lid and cook it for a minute and   then add some more water continue to stir with spatual till the oats become soft but not sticky. Add 1/2 tsp of Sugar, fried peanuts & roasted chana daal and mix well

Finally add chopped coriander. Switch off the flame and keep it covered for few minutes.
Oats Upma is ready to serve for a healthy yet tasty breakfast.

Monday, June 24, 2013

Chhanar Jilipi / Chhena Jalebi - Fried sweetmeat made of cottage cheese drunken with sugar syrup

This post is late by more than a week. It was supposed to be uploaded immediately after 14th June’13, the day of Jamai Shoshthi. I had made this quintessential Bengali sweet for the first time that day and had dared to try because the day was so special to my hubby.

Jamai Shoshthi is a traditional Bengali ritual with a slight religious touch where the son-in-law is pampered and fed by his mother-in-law. In our decade long married life, my mother has managed to be with us during this occasion a couple of times. Needless to say, both the times, she took excellent care of my hubby.

In her absence, this great responsibility, very naturally comes upon me. I, being a passionately-foodie and love-to-cook type person, welcome this opportunity to cook up a delectable spread, which my whole family relish.

This time, though I had cooked a range of mutton, fish and typical Bengali shaak-shukto, I wanted to make something sweet for him and zeroed in on Chhanar Jilipi or Chhena Jalebi.  This is a jalebi, but unlike the traditional fermented besan made one, it is made with Chhana (cottage cheese) mixed with Khoya (dried up milk).

Chhanar Jilipi/Chhanar jalebi recipe


For Jilipis:

Paneer(Chana) – freshly prepared  from 2 litres of milk
Khoya – ½ cup
Maida – 4 tbsp
Sooji (semolina) – 2 tbsp
Baking powder – ½ tsp
Cardamom powder – 1 tsp
Oil for frying

For sugar syrup:

Sugar 3 cup
Water 3 cup
Cardamom powder – 1tsp


Prepare chhana freshly at  home adding a Tbsp of lemon juice or vinegar in boiling milk. Drain the excess water and run tap water through the chhana to get the smell of lemon/vinegar from it. Try to get out all excess water out of it.

Take chhana and khoya in a flat bottomed vessel and mix well. Rub it continuously with your palm and knead it for quite sometime till it becomes a soft & smooth dough without any lump and doesn’t stick in hand.

Add maida , semolina and cardamom powder and baking powder and knead it well to form a soft and smooth dough.

Keep the dough  in a bowl covered by a moist cloth or cling film. Put the bowl in room temperature for 1 ½ - 2 hours.

Divide the dough into  equal sized round balls . Now roll each balls with your palm into a long thick  rope. Coil the rope into  one and half turn leaving small space in between, as shown in the picture.

Heat oil in a pan and when it’s smoking hot, put the flame in low. Slowly drop the jilipis in oil and deep fry till they turn golden yellow.

Chhanar Jilipi/Chhanar jalebi recipe

Prepare the sugar syrup with putting sugar and water in given ratio and by boiling the syrup till the sugar gets melted completely with the consistency is near to one string. Put some crushed cardamom in the syrup.

Take out the fried jilipis from the pan and drop into the warm syrup and keep them fully immersed in it for 3 to 4 hours.

Juicy Chhanar Jilipis are ready to be served as sweet ending to a sumptuous meal.

Chhanar Jilipi/Chhanar jalebi recipe

Tuesday, June 11, 2013

Chicken Bharta Roll – deep fried shredded chicken pancake roll

As I was mentioning in my last blog post, children become hyper active during summer vacation. They would be running, jumping and playing all day, as a result of which they would feel hungry every now and then.

The most common request my daughters would put to me as soon as I return from office in the evening, is to make some snacks for them. It’s a challenge for me to think out something new and innovative every time.

That day, confronted with a similar request, I was at my wit’s end to make something attractively delicious. Then I remembered that I had got some boneless chicken in my freezer, which I had got last night. It was meant for making something for the dinner but for some reason, I couldn’t make it.

Like a lightning bolt, this idea came to my mind. It’s a fusion of Chinese Spring Roll and typical Bong chops. I must say, the end result came out to be so crisp and yummy that the plate was finished within a little time. As I had to shred the chicken to make this dish, I named it Chicken Bharta Roll.


Chicken Boneless – 250 gms
Onion – 2 Large, finely chopped
Ginger – 1 tbsp, finely chopped
Garlic – 6 cloves, finely chopped
Green chilli – 3 to 4, finely chopped
Green peas – ¼ cup, boiled
Garam Masala powder – 1 tsp
Turmeric powder – 1 tsp
Salt as per taste
Chopped coriander leaves

Coating & batter:

Flour – 1 cup
Egg – 2 nos
Chilli powder – ½ tsp
Cumin powder – ½ tsp
Corn flour – 2 Tbsp
Salt as per taste
Bread crumbs for coating

Wash the chicken pieces and boil them in a pressure cooker with little salt. Take the pieces in a mixing bowl and shred them into fine pieces. Keep the bowl aside.
Heat  little oil in a pan, add chopped onion and fry them until they become softer. Add grated ginger, garlic and chopped green chilli. Fry them in high flame for 2–3 minutes and then add turmeric powder, garam masala powder and salt.

Add chicken and boiled green peas. Mix them well, sauté on high flame for 3–4 minutes. Add chopped coriander and mix well. Filling is ready. Take it in a bowl and let it cool.

Now take a mixing bowl and add flour, salt, chilli powder, cumin powder and 1 egg and finally add some water. Beat the mixture nicely to make a thin batter.

Take and flat bottom nonstick pan and heat it.   Pour some batter and spread it over the surface. Once it is cooked it will look like a thin pancake. Take it out and keep in a plate. 

Pour some chicken filling over the pancake and roll it in the way shown in the photo. Repeat the process to make more rolls.

In a bowl, beat another egg and mix with 2 tbsp of cornflour and salt. Dip the rolls in the  batter and coat them evenly with bread crumb spread on a plate. Once they are coated well, they would be ready to fry.

Heat oil in a pan and deep fry the rolls till they turn golden brown in color and crispy.

Take them out in paper towel to remove the excess oil. Chicken Bharta rolls are now ready to be served with your choice of sauce.


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