Sunday, October 29, 2017

Bengali Niramish Mutton Curry - A traditional festival preparation


We, Bengalis, think Sunday is a day for chicken or mutton preparation and my family is not an exception. Last week I was preparing for Kali Puja and this preparation is appropriate to this festival. Even it is prepared for Nabami bhog in During Puja. This is called Niramish Mutton because there is no onion but that is an old idea- how mutton can be niramish or vegetarian. Anyway, this is a delicious authentic Bengali preparation which is presented here.

Preparation Time: - 15 min

Cooking Time: - 40~45 min

Servings: - 2 persons


  1. 250 gm. Mutton (cut into small pieces)
  2. 4 medium size Potato cut into 16 pieces
  3. 3 tsp Ginger paste (you can grind fresh ginger or use ready made paste)
  4. 5 tbsp hung curd (curd drained of all its water)
  5. 3 tsp Kashmiri Red Chili
  6. 2 whole Green Chili
  7. 2 tsp Cumin Powder
  8. 1 tsp Black Pepper Powder
  9. 2 tsp Coriander Powder
  10. 1 tsp Turmeric Powder
  11. 2 tbsp Ghee
  12. 4 tbsp Mustard oil ( since this is Bengali authentic dish I used mustard oil but you can use any vegetable oil if you dislike the pungent smell of mustard oil)
  13. 2 Bay Leaves
  14. 4 Cloves
  15. 1 tsp Cardamom Powder
  16. 1 inch Cinnamon stick
  17. 2 tsp Garam masala
  18. Salt (as per taste)
  19. 2 tsp Sugar (optional if you have issues with sugar)


  1. Wash Mutton under cold water thoroughly, drain the water and rub with turmeric powder, salt and pepper. Keep aside for 15 minutes.
  2. In the meantime cut the potatoes in large pieces and marinate them with turmeric powder.
  3. Make Ginger paste out of fresh ginger.
  4. Take a pressure cooker and heat 1 ½ oil in high flame. When oil starts smoking turn the burner to medium setting and shallow fry potatoes till they turn golden yellowish. Drain oil from the potato pieces by keeping them in paper towel. Keep them aside.
  5. Take the curd in a small bowl and mix with ginger paste, coriander powder, cumin powder and Kasmiri red chili powder. Beat the mixture so that no lumps are formed. Then add the garam masala to it. Lastly put the marinated mutton pieces into it, mix well and keep it for 1 ½ ~2 hours.

  6. Heat rest of the oil in a pressure cooker in high heat.
  7. When oil starts smoking add bay leaves, cloves, cardamom, cinnamon and remaining ginger.
  8. Wait few seconds and add Sugar.
  9. Let the sugar caramelize. It brings a nice colour to the curry.
  10. Scrape all the masala from the mutton pieces and add the mutton to the mixture
  11. Fry the mutton pieces for 2~3 minutes. Mutton will release its own juice and it will become watery. This is the time you will add the masala back again.
  12. Stir and fry till the mutton turn golden brown.
  13. Continue cooking in simmering heat until you reach desired consistency. Add potatoes and 2 cup of water.
  14. Turn up the burner to high flame and bring the whole mixture to boil.
  15. Cover the lid of the pressure cooker and cook for 7~8 whistles.

Serve this side dish hot with a plate of Basanti pulao or piping hot steamed rice.

As always please feel free to comment, criticize and seek if any help is required. I am all ears.

Thursday, October 26, 2017

Zomato Restaurant Review - Imperial House, Whitefield, Bangalore


We have visited this place after a shopping spree in nearby Forum Value Mall. We were hungry and ordered their executive meal which is value for money and the portions are good. This is one restaurant which does not score much for ambience but the food is good and filling. There were 3 chicken dishes in the thali and all were satisfactory. Keralian Paratha and Ghee rice was other preparations which my family enjoyed. Waiters were courteous but could be little late in delivery. Overall I would give rating 4 for the low cost good food.

Sunday, October 22, 2017

Bhai Phota Menu from my kitchen


Bhai phonta is a Bengali Celebration for the wonderful relation between brother and sister. We celebrate this on third day of Diwali. We cook a lot of authentic bengali dishes on this day. Here is a list of few dishes recipes of which are available in my blog.


Begun Bhaja (Brinjal fry ) - healthy style

Bengali Basanti Pulao - Sweet Yellow fried rice 

Bhapa Ilish - Bengali style steamed Hilsa with mustard sauce and yogurt

Kasha Murgir Mangsho - Chicken curry with thick gravy

Rasgulla / Rosogolla - Bengali syrupy dessert

Please take a look at the recipes and provide any feedback as you like / dislike

Friday, October 20, 2017

Happy Diwali to my readers


Dear all, Wish u and your family a very happy Depavali & prosperous

 new year. May God fulfill all your wishes in wealth, health & happiness 

in your life.

Sunday, October 15, 2017

Ilish Macher Tel Jhol - A light and healthy Hilsa fish curry


Ilish macher tel jhol is a light and easy to make Hilsa gravy item that is traditional Bengali preparation. Hilsa as you know has a lot of health benefits like Omega Fatty acid which lowers cholesterol and most of all tastes great. The scent of mustard oil adds a nostalgic value to this dish for the Bengalis. Since this does not take much time to prepare it is appropriate for modern days as well.

Preparation Time: - 10 min

Cooking Time: - 15 min

Servings: - 2 persons (depends on individual capacity)


  1. 4 pieces Ilish or Hilsa
  2. 3 slit Green Chilies
  3. 1 tsp Turmeric powder
  4. 1 tsp Nigella seeds (Kalonji)
  5. 2 ½ tbsp Mustard Oil
  6. 1 tsp Kashmiri Chili Powder
  7. Salt to taste
  8. Cumin powder (Jeera)
  9. Few coriander leaves for garnishing


  1. Clean and wash the fish under running water. Marinate with salt and turmeric powder for 10 minutes.
  2. Add  cumin powder, Kashmiri Chili powder and a little water to the remaining turmeric powder to make a bright golden yellow wet paste. Keep aside.
  3. Heat 2 tbsp of oil in a pan, shallow fry the fish till light brown. Caution will be needed to pick the fish from pan – otherwise it may break. Keep aside.
  4. Add the remaining oil in the same pan, add the kalonji and green chilies. Once they stop spluttering, add the turmeric paste. Sprinkle in the salt to adjust. Sauté for a minute or two.
  5. Now add a cup of warm water and let it simmer for 5 minutes on medium heat.
  6. Now add the fried fish and cook for another 2~3 minutes on low heat.
  7. Garnish with a slit green chili and coriander leaves.

Serve hot with steamed rice. I prefer a little lemon juice with it. 

As always please feel free to comment, criticize and seek if any help is required. I am all ears.