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Chicken Cutlet

Cooking Time: 2 hrs 45 mins
Chicken cutlet is quite popular in Kolkata. And there are many famous outlets known for good Chicken cutlet, like Mitra Cafe. This recipe will provide similar result, soft, crunchy and tasty chicken cutlets
Salma Khatun

Salma Khatun

May 21, 2022
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Chicken Stew

Cooking Time: 2 hours
Chicken stew is a very healthy food item. It is often recommended to sick persons for gathering strength & energy. Here, I described the slow cooking process. But, those who want to make this skew quickly, can watch the video and checkout the pressure cook process.
Salma Khatun

Salma Khatun

Aug 01, 2021
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7216 Views

Holi Special Thandai

Cooking Time:
Thandai makes dol very special. Add siddhi to thandai to make bhang! Try this thandai recipe and share your feedback. Enjoy holi with thandai.
Salma Khatun

Salma Khatun

Jul 04, 2019
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8227 Views

Tamarind Pickle

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Pickles are very popular among Indians and Bangladeshis. And if it's tamarind pickle, No more talking! This tamarind pickle can be made all year round and many more days.
Salma Khatun

Salma Khatun

Nov 25, 2017
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10311 Views
Kashmiri Alur Dom (Mughal)

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Ingredients

Potato - 750 g
Onion - 120 g
Yogurt - 50 g
Refined oil - 100 ml
Ginger paste - 1.5 tsp
Garlic paste - 1.5 tsp
Ghee - 1 tbsp
Sugar - 1.5 tbsp
Kashmiri red chili powder - 2 tbsp
Shahi Garam Masala - 1/4 tsp
Poppy seeds - 15 g
Melon seeds (Charmagaz) - 15 g
Cashew nuts - 80 g
Black Cardamom - 1 pc
Green Cardamom - 4 pcs
Black pepper - 10 pcs
White Pepper - 10 pcs
Cinnamon - 1 inch
Mace [Jayatri] - 1/3 of a bud
Nutmeg - 1/8
Shah Jeera - 1/2 tsp
Bayleaf - 2 pcs
Saffron Food Color - 2 pinches
Salt - As per taste

Kashmiri Alur Dom (Mughal)

Very popular dish delicious Kashmiri Alur Dom, frequent in the menu list of occasion & wedding feasts goes well with luchis, puris & pulao Rice.

Steps

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1

pre-cooking activities

750 g potato (Chandramukhi)
each potato weighs about 50 g
peel off the skin &wash thoroughly
strain water completely
poke the peeled potatoes
use a metal spike or fork
this allows masala to penetrate inside potatoes well.

make paste of
-charmagaz (melon seeds ) - 15 g
-cashew nuts - 80 g
-poppy seeds (posto) - 15 g
first dry grind the poppy seeds for 1 mimute
grind in high speed then, add melon seeds & cashew nuts . grind for 30 secs
now, add little water at a time & grind to make a smooth paste
[90 ml water is used in total ]
wash the container with 125 ml water & keep it to use in cooking

yogurt 50 g
strain water for 1.5 hours, discard the water
whip till the Yogurt gets a smoothly creamy texture


Make a special masala from
-Black pepper 10 pcs
-white pepper - 10 pcs
-cinnamon - 1/2 inch
-mace - 1/3 of a bud
-nutmage - 1/8 pc
-black cardamom - 1 pcs
-shah jeera - 1/2 tsp
heat a pan on low - medium flame & add all spices except shah jeera
dry roast for 50 secs to 1 min
then add shah jeera & roast for another 5-6 secs cool down the roasted spices & grind to a fine powder .
2

Onion birista

put a kadai on high flame & heat up 100 ml refined oil
when the oil heat up, add 120 g finely sliced onions
fry onion on high flame for 3 mins
trun of flame & transfer the fried onions
3

Marination

add salt (1.5 tsp )
ginger paste 1.5 tsp
garlic paste 1.5 tsp
kashmiri red chili powder 2 tbsp
saffron food color 2 pinches
special masala powder 1/2 tsp
whipped yogurt paste of cashew nuts, melon seeds & poppy seeds
mash the onnion birista & add
mix all the ingredients well
cover & marinate for 1.5 hour .
4

Cooking

use the left over oil after making onion birista
add ghee (1 tbsp), flame should be on low-medium
when oil heats up, add green cardamom (2pcs) & cinnamon (3/4 inch)
fry for 30 secs
add 2 bay leaves & fry for 10 secs more
now, add the marinated potatoes
saute for 3-4 minutes
add the container washed water
add another 375 ml water
total 500 ml / 2 cups water is needed
add suger (1.5 tbsp )
when bubbles start forming, reduce flame to low
cover & cook for 30 mins
in between open cover, stir the bottom & cover back
after cooking for 15 mins, add shahi garam masala powder (1/4 tsp)
mix & cover back
Henceforth, open, stir & cover back every 2 minutes interval
when the gravy thickens & oil is released, turn off flame
Delicious kashmiri Dum alu is ready to serve .
Salma Khatun

Salma Khatun

Nov 16, 2019

I love cooking and gardening. I am a YouTuber and runs the channel SalmaTheChef!