Saturday, 10 June 2017

Tele Jhale Chicken - tender and juicy Chicken pieces cooked in oily and spicy flavourful gravy (restaurant style)

Tele Jhale Chicken

Do you ever feel like you should leave your monotonous life behind, buy a train ticket, pack your bags and head to an unknown mountain? Sounds crazy right? Well I’m going through a phase like this. I seriously need an escape from my current life. I watched a movie “Home” where the boovs (creatures from another planet) packed their belongings and headed towards earth, their new Home! I wish I could do that too.
I always believe that our passion actually lets us escape from the hard reality. So I always freshen up my mind by following my passion which is Cooking. I always try to either cook a traditional dish or tweak up the ingredients to make a new dish. So this weekend I came up with a recipe which I’m going to share with you people. Today’s recipe is “Tele Jhale Chicken”.

Though the name is not so “cool” because this recipe was a result of experimenting with the process of cooking and ingredient and it turned out super duper awesome! I can’t stress enough how delicious the dish was. First I was not sure about the name. But looking at the plate of chicken I immediately knew that this is the perfect name. There was a thin layer of oil floating over the thick red spicy gravy of the chicken and the chicken pieces mingled beautifully with that. This dish was hot and spicy. Now let me tell you a secret, I had one bowl of chicken left over and next morning I had it with hot rice and the chicken tasted 100 times better. So whenever you are going to make this dish please keep one bowl for next day and then you have a chicken dish made in heaven!

Now let’s get straight to the chicken recipe...
Preparation time: 1 hour
Cooking time: 40-45 minutes
Ingredients :
1.       Chicken 500 gram
2.       Onion crushed 3 big
3.       Garlic crushed 7-8 cloves
4.       Ginger paste 3 spoon
5.       Tomato finely chopped 1 big
6.       Curd ½ cup
7.       Red chilli powder 4 spoon
8.       Turmeric powder 2 spoon
9.       Coriander powder 1 spoon
10.   Cumin powder 1 spoon
11.   Garam masala powder ½ spoon
12.   Oil ½ cup + 2 spoon
13.   Bay leaves 2 pc
14.   Sugar 1 pinch
15.   Salt as per taste
16.   Dried red chilli 2 pc
1.       Wash chicken pieces. Marinade with salt, 1 spoon turmeric, 2 spoon red chilli powder, curd and 2 spoon of oil. Keep for 1 hour.
2.       Now heat ¼ cup oil in a pan. Add bay leaves and dried red chilli. Add crushed garlic and onions. Fry until they are golden.
3.       Now add tomato and fry until they are soft. Add chicken pieces and lower the heat.
4.       Keep stirring the chicken pieces for 10-15 minutes. Now add remaining turmeric, sugar and keep stirring.
5.       In a separate pan heat ¼ cup oil and add ginger paste, coriander, cumin powder, red chilli powder, garam masala powder  and keep stirring for  5-7 minutes on low flame.
6.       Now add that oil mixture in the chicken, mix well cover the pan and on low heat keep cooking for 15-20 minutes. In this recipe I have not used water because the chicken is cooked in the spice, oil and its own juices.
7.       After the chicken is cooked well garnish the dish and serve with Plain steamed rice or some butter naan if you are feeling like that.

For the tips part, I would really suggest to keep a bowl of this chicken for next day. Heat it up a bit next morning and have this with onion salad and hot steamed rice. Trust me you are going to thank me for this recipe. I forgot about my continuous weight gain and increased belly fat when I was having this dish.๐Ÿ˜‹๐Ÿ˜‰
Thanks for reading my blog. Enjoy the cooking and the end product. Love your food and love yourself!

If you really like what you see and read, please do share, like and comment and let me know. In case you forgot, this is my facebook link for this blog Kasturi's Spice Tale to keep u updated about new post entries!

If you loved this recipe you may also love Chicken KashaChicken Dakbanglow .

Did you try this recipe?
Please let me know how it turned out! Leave a comment below. Share your picture on my Instagram Page  with hashtag “kasturi’sspicetale”.
Thank  you for stopping by.
Kasturi ๐Ÿ’“

Saturday, 27 May 2017

Macher Dimer Borar Jhol - deep fried fish eggs cooked in a light flavourful stew of ginger-garlic- onion-chilli and other spices along with some good ol' potatoes!

Can I just ask you guys something really weird? Do you know any Bengali who throws away a single part of a Big Fish except the fin part? I don’t actually know any of them who is willing to throw away a bowl of fish oil or the big fresh fish head and when it comes to a big bowl of fish eggs, it’s a big “NO NO”!
 We buy a large whole fish, and then divide the big fish in four good parts – 1.Fish pieces, 2.Fish oil, 3.Fish head, and 4.Fish eggs. And with these 4 parts we create at least 30 different dishes like murighonto, macher matha die lau ghonto, pui shak macher matha die, macher jhol and lot more! Each of them is delicious enough to stand out in the crowd! See, we know a proper resource allocation for fish.
Yes we Bengalis are nostalgic about Fish to this extent! And hey, we are proud of our love for fish! For rest of non-vegetarians the big fish = fish fillet or fish pieces. For Bengalis – Fish = fish pieces + fish oil + fish head + fish EGGS!!
So my previous post was about the Doi Katla , where the Katla fish was the centre of attraction and I tried to do total justice to fresh fish pieces of Katla when my father brought a whole big fresh fish from the market. So I was left with a bowl of fresh fish eggs and even being dead tired I could not resist myself from making this simple and relishing dish. It was a delicious dinner served on my table with this “Macher Dimer borar jhol” along with piping hot steamed rice!

            Fish eggs are deep fried, and then a simple light yet flavourful stew is made out of onion, ginger, garlic, chilli, cumin and some other spices along with some good ol’ potato cubes. Every Bengali knows the importance and nostalgic feeling associated with the “aalu” in his/her “jhol” or Biryani!

            Preparation time: 10 minutes
            Cooking Time: 30 minutes
            Serve: 3 people
            This dish is a perfect staple for hot summer day as this requires very less efforts or hazards to prepare and cook. And also the ingredients used here are most common ingredients of any kitchen. This recipe is healthy and rich in protein.
§  Fish eggs 200 grams
§  Onion one chopped , 1 made into paste
§  Ginger paste 1 ½ spoon
§  Garlic crushed 7-8 cloves
§  Red chilli powder 1 spoon
§  Green chilli paste 1 spoon
§  Tomato 1 chopped
§  Oil 2 spoon for frying eggs and 2 spoon for gravy
§  Bay leaves 2 small
§  Turmeric 2 spoon
§  Garam masala ½ spoon
§  Water 1 cup
§  Salt as per taste
§  Sugar ¼ spoon
1.     Wash the fish eggs gently and mix salt and turmeric.
2.     Heat oil in a pan and fry them in small ball like shapes. Keep aside. Fry the potatoes and keep aside.
3.     Now heat remaining oil in same pan, add bay leave. Add the garlic and fry until raw aroma goes away.
4.     Add onion and fry until golden brown. Add tomato and fry until soft.
5.     Now add the ginger paste, turmeric powder, chilli powder, sugar and salt.
6.     Now lower the heat, keep stirring the whole mixture. This is called “Koshano” in Bengali. If the mixture feels dry add a little water. Do this for 3-4 minutes.
7.     Add water and potatoes. Cover the pan. Cook for 10 minutes or until the potatoes are cooked well.
8.     Now add the fried eggs and simmer for 5-8 minutes.
9.     Sprinkle the garam masala and cover the pan for 2-3 minutes.
10.  The dish is ready. Garnish and serve with hot steamed rice.

When you are in absolute doubt what to do with leftover fish eggs this dish is the perfect example for you. Try this at home and enjoy a light delicious dish.
If you love this recipe even a little bit, please do share, like and comment. In case you forgot, this is my  facebook link - Kasturi's Spice Tale for this blog to keep u updated about new post entries!
If you loved this recipe you may also love Macher Matha Die Lau Ghonto .
Did you try this recipe?

Please let me know how it turned out! Leave a comment below. Share your picture on my Instagram with hashtag “kasturi’sspicetale”.
Thank you so much!

Saturday, 20 May 2017

Doi Katla - fresh pieces Katla fish cooked in rich creamy gravy made of hung curd, ginger-garlic-onion, cashew nuts and other spices

Doi Katla

Hello everyone!! The heat has been increased quite a lot and you have no choice of getting a splash of extra cold breeze in this hot and humid city. All you can do is cook great food and have great food, of course in generous amount. ๐Ÿ˜œ๐Ÿ˜€๐Ÿ˜€

            So, here I am with today’s recipe – “Doi Katla”. The scientific name of Katla is Catla Catla. The Katla or Catla fish is a common staple of a Bengali everyday meal. Usually we prepare a “jhol” of this fish with potato and other spices. But when your “chef side” is insisting you to create something incredible out of a simple ingredient, you create such a dish “Doi Katla”. The firm fresh pieces of Katla fish is cooked in rich creamy gravy made of hung curd, ginger-garlic-onion, cashew nuts and other spices and served with loads of love.

There are numerous recipes of Doi Katla in internet, but I could not find a perfect recipe which could justify the dish. I believe that unnecessary species just ruin the flavour and authenticity of the dish. This dish is supposed to be creamy white rich gravy with perfect blend of spices. There is no need of turmeric, tomato, chilli powder or anything else which may ruin the colour and texture of the dish. So, I tried to develop a recipe which is similar to the authentic recipe.

Preparation time: 00
Cooking time: 20 minutes
Serve: 8 people

Katla fish 8 pieces
Onion 2(big in size) – 1 chopped, 1 pasted
Ginger paste 2 1/2 spoon
Garlic paste 1 spoon
Green chilli paste 2-3 spoon
Curd 150 grams (beaten)
Cashew nuts 8-10  paste
Vegetable oil  ½ cup
Coriander powder ½ spoon
Cumin powder ½ spoon
Garam masala powder ¼ spoon
Bay leaves 2
Cinnamon stick 2”
Cardamom 1 piece
Water 1 cup
Salt as per taste

1.    Wash fish pieces, pat dry and marinade with salt.
2.    Heat ¼ cup oil in a pan and fry the fish pieces. Keep aside.
3.    In same oil pour the remaining oil and heat properly. Add the bay leaves cardamom and cinnamon. When they release aroma add the chopped onion and fry until they are golden.
4.    Now add ginger-garlic paste and fry on medium heat for 3-4 minutes. When the raw smell goes away add onion and chilli paste and fry well.
5.    Now add the cashew paste and curd and stir continuously. Add salt.
6.    When the oil released from the gravy add water.
7.    After 2 minutes add fish pieces and cover the pan and cook on medium flame for 7-10 minutes or until the fish pieces are cooked nicely and gravy is thick and creamy.
8.    Now sprinkle the garam masala and cover for 2 minutes.
9.    Your doi Katla is ready. Garnish and serve with piping hot rice.

Without any guilt just gobble up the creamy gravy along with the fresh fish pieces! If you want you can add turmeric, but personally I like the white colour of my Gravy because according me, the main ingredient is curd here and true flavour & colour of this ingredient is completely ruined when turmeric is added.

Cook great food! Eat great food without guilt! Because food is life!

If you like my recipe, please feel free to like, comment and share as much as possible. In case you did not know, here is the facebook link  of my page Kasturi's Spice Tale. Please do like for more such recipes.

Thank you for stopping by.


Saturday, 13 May 2017

Shorshe Ilish... Hilsa blended with mustard paste, poppy seeds, oil, turmeric powder and cooked with love...

Shorshe Ilish

Happy Mother's Day to all the mothers in the world!!!

With the increased heat in Kolkata and 5 hours long journey from my home to office and back, I almost forgot about my baby i.e. this blog “Kasturi’s Spice Tale”. But I kept cooking for my own refreshment and soothing my tired heart with great food all these days. There is a bunch of recipes to share with you folks!
Today’s creation is my own favourite “Shorshe Ilish” –the direct way to a bong’s heart! Ilish might occupy half of a bong’s heart and for me? It feels like divine when I pour a piece of this exotic fish in my mouth!!
Ilish or Hilsa is known as the queen of Water and I think the name is more than just perfect and also beautifully justified for this fish! It can be cooked in so many different ways. But today’s special is the good old “Shorshe Ilish” which I obtained from my mother's cookbook (she is an excellent cook). The creamy oily soft pieces of Hilsa blended with mustard paste, oil ,turmeric and its own flavour just melts in your mouth like a mouse and gives your taste buds a perfect kick and a whole bucket of pleasure to your heart.

This recipe takes less time and efforts,but requires a huge amount of love ๐Ÿ’“ and the outcome is mesmerising!

Let’s straight go to the recipe details.....
Preparation time: 10 minutes
Cooking time : 15 minutes
Hilsha or Ilish fish 4 pcs.
Mustard paste 2 spoon
Poppy seeds paste 1 spoon
Kaffir lime (เฆ—เฆจ্เฆงเฆฐাเฆœ เฆฒেเฆฌু) juice 1 ½   spoon
Kaffir lime leaves 2-3
Green chilli paste 1 spoon or  more depending on your quest for heat
Water ¼ cup
Turmeric ½ spoon
Nigella seeds ¼ spoon
Oil 2-3 spoon
Salt as per taste
   1.Wash and pat dry the fish pieces. Marinade them with all the mentioned ingredients except the leaves, Nigella seeds and half the oil. Keep aside for 10 minutes.
   2.Heat the remaining oil in the pan. Add the Nigella seeds. when the seeds starts spluttering , add the marinated fish pieces along with the excess marinade.
   3.Lower the heat and cook for 2-3 minutes. Then gently fold the fish pieces upside down and again cook for 2-3 minutes.
   4.Now pour the water and cook for 7-8 minutes more or until the gravy is thickened.
   5.Now put the lime leaves over the fish pieces in such a way that they don’t immerse in gravy, otherwise the gravy will form a bitter taste. Cover the pan for 1-2 minutes and serve with hot rice.

This recipe is simple yet delicious. Do try this at home and let me know how you feel.
if you like this recipe please feel free to like my page on facebook Kasturi's Spice Tale for more recipes.
   Thanks for stopping by...

Sunday, 15 January 2017

Kasturi's Spice Tale : Hans Er Dim Kosha - hard boiled duck eggs cooked i...

Kasturi's Spice Tale : Hans Er Dim Kosha - hard boiled duck eggs cooked i...: Hans Er Dim Kosha With temperature dropping rapidly, my desire gobbling up spicy oily food increases rapidly. No matter how busy my w...

Hans Er Dim Kosha - hard boiled duck eggs cooked in spicy gravy

Hans Er Dim Kosha

With temperature dropping rapidly, my desire gobbling up spicy oily food increases rapidly. No matter how busy my week is, my weekend always incorporates creates at least one dish that can make my stomach and soul happy at the same time. Plus it makes my loved ones happy too.

So today when my sweet Mother told me that today’s show stopper is “Hans Er Dim”(duck’s egg), I could not help myself but cooking this lovely eggs the true bong style,”Hans Er Dim Kosha” which is hard boiled duck eggs cooked in spicy gravy.

As the cherry on top, I could manage to cook this dish over the wood fire, the traditional way, which a total delight for me. Plus the heat from wood fire managed to combat the cold feeling. The wood fire added a beautiful & distinct flavour of smoke which makes any dish just awesome!

So here is the recipe....
Cooking time: 20 minutes

Preparation time: 10 minutes


1.       Hard boiled duck eggs: 8 pcs.
2.       Potato 3, cut into 4 pcs
3.       Ginger paste 2 inch, made into paste
4.       Garlic paste 10 pcs, made into paste
5.       Green chilli paste 1 tsp
6.       Tomato 1,chopped
7.       Red chilli powder 2 tsp
8.       Turmeric powder 2 tsp
9.       Onion  1,chopped
10.   Onion 3, made into paste
11.   Bay leaves 2
12.   Cardamom 2pods
13.   Cinnamon 2 pcs
14.   Sugar ½ teaspoon
15.   Salt , as per taste
16.   Oil 3 tablespoon
17.   Water 1 cup

Method :
1.       Heat oil in a pan. Fry the eggs and potatoes in turns and keep aside.
2.       In the same oil put the bay leaves, crushed cardamom and cinnamon.
3.       When the aromatic smell releases, add the chopped onion and tomatoes.
4.       When the onions and tomatoes are mushy, add the ginger-garlic-chilli-onion paste and keep stirring.
5.       Add the turmeric powder, chilli powder, salt and sugar and stir well.
6.       Lower the heat, add a little water at a time and keep stirring. This is very crucial step of any Bengali dish and it is called “Koshano”. Do not hurry. Slowly stir the whole mixture until the oil is released. This step might take 10 minutes roughly.
7.       Now pour the potato pieces and eggs. Stir well for another 5 minutes.
8.       Now add water and let it simmer for 5 minutes until the gravy is thick.
9.       Your hans er dim kosha is ready. Serve with steamed rice.

There is nothing better than hot steamed rice with this simple spicy egg curry. Make it simple and authentic. You really need not to fuss with loads of spices to create exotic dishes like this.

So cook this dish at home and enjoy!!!
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Saturday, 7 January 2017

Santa's Fantasea -experience of a tribal and sea-world themed restaurant

Picture courtesy : Sarita Kerketta

Food is the only way of soothing your hungry and stressed soul and being an avid food lover I never miss a chance to taste good food. So, when my dearest friend D asked me and two other friends for her birthday treat I was immediately ready for it. And top of that she selected the restaurant that I have never been to – Santa’s Fantasea. This is a tribal and oceanic theme restaurant specialising in regional and seafood dishes. This restaurant has two branches and we went for the Saltlake, Kolkata branch.
                The name itself could not clearly describe what is the restaurant going to serve us as this name “Santa’s Fantasea” is not-so-correlated with the cuisine they are serving because we do not know whether Santa fantasise about seafood!!

                As I entered the restaurant first thing amazed me is the interior decorations and the colour combinations used. Based on the theme, they designed half the restaurant as blue with paintings of fishes and corals which tries to give the vibe of underneath the sea. The other half is decorated with ethnic, tribal wall paintings. The restaurant decoration was up to the mark and the ambience was friendly & relaxing enough.

                First thing we ordered was the famous “Bansh Pora Chicken”- chicken marinated and cooked within the bamboo stem. This dish originated from Orissa. This chicken has a very strong & overpowering flavour of smoke and bamboo. You can literally get to feel the pungent, smoky flavour which lingers when you chew the chicken. Overall , the dish was a perfect start of our dinner with its unique taste and flavour.

                In main course we ordered Malaysian rice, Wild red rice, Teriyaki Chicken and Squid in Oyster sauce and basil.

                Malaysian rice was green coloured perfectly cooked rice with beautiful flavour of coriander. This rice was accompanied with Squid in Oyster sauce and basil. This was the first time I tried squid and immediately I fell in love with this particular sea-gem. The sauce had the strong flavour of oyster and basil along with the spring onions. The sqids were delicious and I loved them more than anything.

Wild red rice had its own smoky flavours and taste was way too good.  To be described. It reminded me of typical village delicacies.

                The Teriyaki Chicken was soft tender chicken with the sauce. I found the sauce sweeter than desired. But again taste was very nice.

                The overall experience was very nice and also the service was up to the mark. My suggestion would be – just g for it. There is no harm in having a “good food experience”, you might end up finding something unusual like “Bansh Pora Chicken”.
This was my experience.
Now photography time!! Bits and pieces of my evening at Santa’s Fantasea....

Picture courtesy : Dipanwita Neogy.. ๐Ÿ’“

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