23
September
2014

Two Bengali recipes for Durga puja 2014

By: Sourav

Today is Mahalaya. The most-awaited time of the year to get together with friends and indulge in endless gossip with them over food has come. Which Bengali recipes are you going to entertain your guests this Durga puja 2014? No festivity is a joy without food in the City of Joy. When it comes to offering gastronomic hospitality to guests during Durga puja, Bengali cuisine needs no introduction to express its diversity and richness. Most of the leading restaurants in Kolkata including Orient Express, Mythh and Kalash at Hotel Hindustan International serve authentic veg and non-veg dishes from the Bengali cuisine during the festival. The Orient Express’ master chef Shantanu at HHI Kolkata shares two unique Bengali recipes – Gandharaj Tandoori Maach and Shikandari Chaap – in a bid to make your Durga puja 2014 a culinary celebration.   

Recipe of Gandharaj Tandoori Maach

bengali recipes, restaurants in kolkata, bengali cuisine, durga puj 2014, hotel hindustan international Kolkata

 

Ingredients required for Gandharaj Tandoori Maach

Bekti fillet (Tikka Cut): 300 gm

Green Chilli paste: 20 gm

Ginger garlic paste: 50 gm

Turmeric powder: 40 gm

Red chili powder: 10 gm

Lemon juice: 25 mg

Gandharaj lime: 2 pieces

Bhuna besan: 50 gm

Cheese: 30 gm

Hang curd: 100 gm

Cream: 50 mg

Mustard paste: 1 spoon

Kastoori methi powder: 5 gm

Salt: 5 gm

Mustard oil: 3 spoons

Fennel powder: 10 gm

 

How to cook Gandharaj Tandoori Maach

Wash the bekti fillet thoroughly

Marinate it with green chili paste, ginger-garlic paste, salt and lemon juice

Keep it for two hours

Make a smooth mixture of hang curd, cheese, bhuna besan, red chili powder, turmeric powder, cream, salt, mustard paste, fennel powder, mustard oil, and kasoori methi powder

Mix these ingredients properly

Grate the skin of the gandharaj lime and add it in the mixture

Marinate the pre marinated fish with this mixture. Cook the fish in the tandoor

Finish it with gandharaj lime juice

Serve hot, now….   

 

Recipe of Shikandari Chaap

bengali recipes, restaurants in kolkata, bengali cuisine, durga puj 2014, hotel hindustan international Kolkata

 

Ingredients required for Shikandari Chaap

Mutton chaap (double stick): 400 gm

Ginger: 50 gm

Garlic: 50 gm

Green chili: 10 gm

Bay leaves: 10 gm

Cinnamon: 10 gm

Cardamom: 10 gm

Milk: 2 liters

Yogurt: 150 gm

Jayatri: 10 gm

Elaichi powder: 10 gm

White pepper powder: 20 gm

Butter: 50 gm

Salt: 20 gm

Ghee: 25 gm

Bhuna besan: 30 gm

 

How to cook Shikandari Chaap  

Clean the mutton chaap

Take out the skin and fat properly

Put it in a thick bottom handi (pot)

Let it boil with ginger, garlic, green chili, bay leaves, cinnamon and cardamom

When boiled, take mutton spare ribs out and strain stock

Now reduce the mutton stock to a thick consistency

Make a smooth mixture with the remaining ingredients

Add the thick mutton stock in it

Marinate the mutton chaap with this mixture

Cook it in the tandoor

Serve hot, now….

Try these recipes this Durga puja, let us know how you like the taste and enjoy the festivity a lot. Happy Durga Puja!

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