Ingredients:
– 6 hard-boiled eggs
– 1 large potato, boiled and mashed
– 1 onion, finely chopped
– 1 green chili, finely chopped
– 1/2 teaspoon ginger paste
– 1/2 teaspoon garlic paste
– 1/2 teaspoon turmeric powder
– 1 teaspoon red chili powder
– 1 teaspoon garam masala
– 1/2 teaspoon cumin powder
– Salt to taste
– 1 cup breadcrumbs
– Oil for frying

Instructions:
1. Peel the hard-boiled eggs and cut them in half lengthwise.
2. Heat a little oil in a pan and fry the chopped onions until they turn golden brown.
3. Add the ginger and garlic paste, as well as the chopped green chili, and sauté for a few minutes.
4. Add the mashed potato, turmeric powder, red chili powder, garam masala, cumin powder, and salt to the pan and mix well.
5. Take a small portion of the mixture and flatten it on your palm. Place a half egg on it and form the mixture around the egg to cover it completely.
6. Roll each egg chop in breadcrumbs until they are fully coated.
7. Heat oil in a pan and fry the egg chops until golden brown.
8. Serve hot with your favorite chutney or sauce.

This Egg Devil Dimer Chop recipe is a perfect blend of flavor and taste that will leave your taste buds craving for more. Give it a try and impress your guests with this delectable dish!

The post Egg Devil Dimer Chop Recipe How To Make Dimer Devil appeared first on Desi Cooking Recipes.

Are you a fan of Bengali cuisine? Do you love experimenting with different fish recipes? If so, you’re in for a treat! In this article, I will share my favorite Bengali-style Tilapia fish recipe with a delicious twist.

Ingredients:
– 4 Tilapia fish fillets
– 2 potatoes, peeled and diced
– 1 cup cauliflower florets
– 2 tomatoes, finely chopped
– 1 onion, thinly sliced
– 4-5 green chilies, slit
– 1 teaspoon turmeric powder
– 1 teaspoon cumin powder
– 1 teaspoon coriander powder
– 1 teaspoon red chili powder
– Salt to taste
– 3 tablespoons mustard oil
– Fresh coriander leaves for garnish

Recipe:
1. Heat mustard oil in a pan and add the sliced onions. Sauté until golden brown.
2. Add the diced potatoes and cauliflower florets to the pan and cook for a few minutes.
3. Stir in the chopped tomatoes and green chilies, and cook until the tomatoes are soft.
4. Sprinkle turmeric, cumin, coriander, and red chili powder over the vegetables and mix well.
5. Place the Tilapia fish fillets on top of the vegetables and gently pour in 1-2 cups of water. Season with salt.
6. Cover the pan and let the fish and vegetables simmer for 10-15 minutes, or until the fish is cooked through.
7. Once done, garnish with fresh coriander leaves and serve hot with steamed rice.

I hope you enjoy recreating this Bengali-style Tilapia Macher Aloo Phulcopir Jhol in your own kitchen. The combination of tender fish, flavorful spices, and hearty vegetables create a truly delightful dish that will impress your family and friends. Happy cooking!

The post Tilapia Fish Recipe Bengali Style Tilapia Macher Aloo Phulcopir Jhol appeared first on Desi Cooking Recipes.

Are you craving a delicious and spicy restaurant-style chilli chicken gravy? Look no further! In this post, I will share with you my easy and mouth-watering chilli chicken recipe in Bengali.

Ingredients:
– 500g boneless chicken, cut into bite-sized pieces
– 1 onion, finely chopped
– 1 capsicum, diced
– 2-3 green chillies, chopped
– 2 tbsp ginger-garlic paste
– 2 tbsp soy sauce
– 1 tbsp vinegar
– 1 tsp red chilli powder
– 1/2 tsp black pepper
– 2 tbsp tomato ketchup
– 1/4 cup cornflour
– Oil for frying
– Salt to taste
– Fresh coriander leaves for garnish

Recipe:
1. Marinate the chicken with ginger-garlic paste, soy sauce, vinegar, red chilli powder, black pepper, and salt. Let it sit for 30 minutes.
2. Heat oil in a pan and fry the marinated chicken pieces until golden brown. Set aside.
3. In the same pan, add a little more oil if needed and sauté the onions, green chillies, and capsicum until they are slightly softened.
4. Add the fried chicken to the pan and mix well.
5. In a small bowl, mix the cornflour with a little water to make a paste, and then add it to the pan.
6. Stir in the tomato ketchup and soy sauce and cook for a few more minutes until the gravy thickens.
7. Garnish with fresh coriander leaves and serve hot with steamed rice or naan.

I hope you enjoy making and savoring this delectable chilli chicken gravy as much as I do. Let me know in the comments how it turned out for you! Happy cooking!

The post Chilli Chicken Gravy Restaurant Style Easy Chilli Chicken Recipe In Bengali appeared first on Desi Cooking Recipes.

Welcome to Shampa’s Kitchen! Today, I am going to share with you a delicious and flavorful Bengali street food recipe – Jhal Muri. This popular snack is also known as Masala Muri and is loved by people of all ages. It’s a perfect combination of crunchy, spicy, and tangy flavors that will tantalize your taste buds and leave you craving for more. So, let’s dive into the world of Jhal Muri and learn how to make this special Bengali snack at home.

Ingredients:
To make Jhal Muri, you will need the following ingredients:
Puffed rice
Cucumber, finely chopped
Onion, finely chopped
Tomato, finely chopped
Green chili, finely chopped
Coriander leaves, finely chopped
Raw mango, finely chopped
Roasted peanuts
Mustard oil
Mustard seeds
Cumin seeds
Turmeric powder
Red chili powder
Chat masala
Salt to taste
Lemon juice
Fresh coconut, grated
Sev (crispy noodles)
Papdi (crispy snack)
Bhel masala

Recipe:
1. In a large mixing bowl, add the puffed rice, chopped cucumber, onion, tomato, green chili, coriander leaves, raw mango, and roasted peanuts.
2. In a small pan, heat mustard oil and add mustard seeds, cumin seeds, and turmeric powder. Let it sizzle for a few seconds and then pour it over the puffed rice mixture.
3. Add red chili powder, chat masala, and salt to taste. Squeeze fresh lemon juice and mix everything well.
4. Sprinkle grated fresh coconut, sev, and papdi on top of the Jhal Muri for extra crunch and flavor.
5. Finally, garnish with a sprinkle of bhel masala and serve immediately.

Conclusion:
Jhal Muri is a delightful and refreshing snack that is perfect for any time of the day. Whether you’re hosting a party, craving a quick snack, or just want to enjoy a taste of Kolkata street food, this recipe is a must-try. So, head to your kitchen and whip up a batch of this Bengali special Jhal Muri to experience the authentic flavors of masala muri at the comfort of your home! Happy cooking!

The post Jhal Muri Bengali Special Jhaal Muri Recipe Popular Street Food Masala Muri appeared first on Desi Cooking Recipes.

Ingredients:
– Fresh Kochur Shak (Colocasia leaves)
– Mustard Oil
– Panch Phoron (Bengali five-spice blend)
– Green Chilies
– Ginger
– Turmeric Powder
– Red Chili Powder
– Salt
– Sugar
– Water

Recipe:
1. Wash and clean the Kochur Shak thoroughly to remove any dirt or impurities.
2. Heat mustard oil in a pan and add panch phoron, green chilies, and ginger. Let them sizzle and release their aromatic flavors.
3. Add the Kochur Shak to the pan and stir well to coat the leaves with the spices.
4. Sprinkle turmeric powder, red chili powder, salt, and sugar over the leaves. Mix everything together to ensure even seasoning.
5. Pour a little water into the pan, cover it with a lid, and let the Kochur Shak cook until tender.
6. Uncover the pan and let any excess water evaporate, leaving behind a thick and flavorful gravy.
7. Your Bengali-style Niramish Kochur Shak is ready to be served hot with steamed rice or roti. Enjoy the authentic taste of Bengal in every bite!

I hope you enjoy preparing and savoring this delightful Niramish Kochur Shak recipe. Stay tuned for more mouthwatering dishes from Shampa’s Kitchen, and let me know how your cooking adventure turns out. Happy eating!

The post Kochu Shak Bengali Style Niramish Kochur Shak Recipe appeared first on Desi Cooking Recipes.

Are you craving a taste of Kolkata’s famous Chicken Chaap but can’t make it to the city? Don’t worry! I’ve got you covered with a traditional and delicious recipe that you can make right at home. Get ready to tantalize your taste buds with this flavorful and aromatic dish that is sure to become a family favorite.

Ingredients:
– 1 kg chicken (cut into pieces)
– 1 cup yogurt
– 1 cup fried onions
– 1 cup cashew nut paste
– 1 cup poppy seed paste
– 1 cup milk
– 2 tbsp ginger-garlic paste
– 2-3 green chilies
– 1 tsp garam masala
– 1 tsp cardamom powder
– 1 tsp cinnamon powder
– 1 tsp nutmeg powder
– 1 tsp mace powder
– 1 tsp rose water
– 1 tsp kewra water
– Salt to taste
– Sugar to taste
– Refined oil
– Ghee
– Saffron soaked in milk for garnish
– Fresh coriander leaves for garnish

Recipe:
1. Marinate the chicken with yogurt, ginger-garlic paste, and salt for at least 2 hours.
2. In a pan, heat oil and ghee. Add the marinated chicken and cook until tender.
3. In another pan, mix the fried onions, cashew nut paste, poppy seed paste, milk, and green chilies.
4. Add the garam masala, cardamom powder, cinnamon powder, nutmeg powder, and mace powder to the mixture.
5. Cook for a few minutes, then add the cooked chicken to the mixture.
6. Add rose water, kewra water, salt, and sugar to taste. Cook on low heat for 15-20 minutes.
7. Garnish with saffron-soaked milk and fresh coriander leaves.

Get ready to impress your family and friends with this Kolkata-style Chicken Chaap that is bursting with flavors and will transport you to the bustling streets of the city. Enjoy this royal dish with steamed rice, biryani, or paratha for an unforgettable meal!

I hope you enjoy making and indulging in this decadent and aromatic Chicken Chaap as much as I do. Let the rich flavors and royal aromas take you on a culinary journey to the streets of Kolkata, right in the comforts of your own kitchen.

The post Chicken Chaap How To Make Chicken Chaap At Home Kolkata Style Chicken Chaap Recipe In Bengali appeared first on Desi Cooking Recipes.

– Welcome to Shampa’s Kitchen, your go-to source for delicious and authentic Bengali recipes.
– In this article, we’ll be sharing a beloved Bengali dish – Doi Katla, a traditional fish curry known for its creamy and tangy flavor.
– If you’re a seafood lover or looking to explore the world of Bengali cuisine, this Doi Katla recipe is a must-try!

Ingredients:
– 6 pieces of Katla fish
– 1 cup thick yogurt (doi)
– 2 onions, finely chopped
– 2 tomatoes, pureed
– 1 tablespoon ginger-garlic paste
– 1 teaspoon turmeric powder
– 1 teaspoon cumin powder
– 1 teaspoon coriander powder
– 1 teaspoon red chili powder
– 2-3 green chilies, slit
– 1 teaspoon sugar
– Salt to taste
– Mustard oil for cooking
– Fresh coriander leaves for garnish

Recipe:
1. Marinate the fish pieces with turmeric and salt, then fry until golden brown. Set aside.
2. In a separate pan, heat mustard oil and add the chopped onions. Cook until golden brown.
3. Add the ginger-garlic paste and cook until the raw smell disappears.
4. Add the tomato puree, turmeric, cumin, coriander, chili powder, and salt. Cook until the oil separates.
5. Whisk the yogurt in a bowl and gradually add it to the pan, stirring continuously to avoid curdling.
6. Add the fried fish pieces and green chilies to the curry. Cover and cook for a few minutes.
7. Once the fish is cooked through and the curry has thickened, sprinkle sugar and garnish with coriander leaves.

Incorporate Analogies And Metaphors
– The creamy yogurt in Doi Katla is like a soothing blanket for the tender pieces of Katla fish, creating a harmonious blend of flavors.
– Just like a symphony, the spices and aromatics in this dish come together to create a beautiful, balanced melody of taste.

By following the simple yet flavorful recipe of Doi Katla, you can elevate your culinary skills and treat yourself to a delightful Bengali delicacy. So, head to your kitchen and experience the magic of traditional Bengali cuisine with Shampa’s Kitchen!

The post Doi Katla Popular Bengali Traditional Fish Curry Recipe Doi Maach appeared first on Desi Cooking Recipes.

What’s better than a delicious and authentic Bengali fish recipe? Today, I am thrilled to share with you my recipe for Punti Macher Tok, a famous Bengali small fish dish that’s bursting with flavor. This dish is a true representation of Bengali cuisine and is a must-try for all seafood lovers. Let’s dive into the ingredients and recipe to recreate this mouthwatering dish in your own kitchen.

Ingredients:
– 250g Punti Mach (small fish)
– 1 onion, finely chopped
– 2-3 green chilies, sliced
– 1 teaspoon turmeric powder
– 1 tablespoon mustard oil
– 1 teaspoon panch phoron (Bengali five-spice blend)
– 1 teaspoon sugar
– Salt to taste
– 1 cup water
– Chopped coriander leaves for garnish

Recipes:
1. Begin by cleaning the Punti Mach and removing the scales. Rinse the fish thoroughly under cold water and pat dry with paper towels.
2. In a bowl, mix the fish with turmeric powder and salt, ensuring that each piece is coated evenly. Let it marinate for 10 minutes.
3. Heat mustard oil in a pan over medium heat. Once the oil is hot, add the panch phoron and let it splutter.
4. Add the finely chopped onion and sliced green chilies to the pan and sauté until the onions turn golden brown.
5. Carefully add the marinated Punti Mach to the pan and fry until they are golden and crispy.
6. Once the fish is fried, add water to the pan along with sugar and salt to taste. Cover the pan and cook for 5-7 minutes until the gravy thickens and the fish is cooked through.
7. Garnish with chopped coriander leaves and serve hot with steamed rice.

This Punti Macher Tok recipe is a delightful blend of spices and flavors that will leave your taste buds craving for more. Whether you’re a seafood enthusiast or looking to explore Bengali cuisine, this recipe is a must-try for anyone who loves delicious and authentic flavors. Try it out and let me know how you like it!

The post Punti Macher Tok Famous Bengali Small Fish Recipe Delicious Chuno Macher Recipe appeared first on Desi Cooking Recipes.

Ingredients:
– 2 large onions, thinly sliced
– 1 cup gram flour (besan)
– 2 green chilies, finely chopped
– 1 teaspoon cumin seeds
– 1 teaspoon turmeric powder
– 1 teaspoon red chili powder
– 1 teaspoon garam masala
– Salt to taste
– Water, as needed
– Oil, for frying

Recipe:
1. In a large mixing bowl, combine the sliced onions, gram flour, green chilies, cumin seeds, turmeric powder, red chili powder, garam masala, and salt.
2. Gradually add water to the mixture and mix well to form a thick batter.
3. Heat oil in a deep frying pan over medium heat.
4. Take small portions of the batter and drop them into the hot oil, frying in batches until golden brown and crispy.
5. Remove the pakodas from the oil and place them on a paper towel to drain any excess oil.
6. Serve the Piyaji hot with your favorite chutney or sauce.

I hope you enjoy making and savoring these delicious Bengali style onion pakodas. They are perfect for a rainy evening or as a party snack. Stay tuned for more mouthwatering recipes from Shampa’s Kitchen!

The post Piyaji Recipe How To Make Bengali Style Onion Pakoda appeared first on Desi Cooking Recipes.