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CUISINE

Our new cuisine consultant - Tapasi Dhar Chowdhury, has  a keen interest in beauty, fashion, interior designing and food. Infact the finer aspects of life always is of interest to her. Her love for food and her interest in creating a variety of dishes over the past 20 years made her venture outside and share with the world her love for multi cuisine delights. So came up with Khanar Henshel, a niche and authentic catering service, with the sole objective of cooking multicuisine specialities with fresh stock, traditionally grinded spices in 'sil-nora', and purified water. She always had a soft corner for the traditional dishes of Bengal which are slowly eluding the present generation or are not being cooked for want of time by increasingly nuclear families.

Khanar Henshel – all about food – খনার হেঁসেল

Recipe from Khanar Henshel

YAKHNI PULAO

Ingredients for Yakhni

• Mutton 500 gms
• 2 onions whole - 2 medium
• 15 garlic cloves
• 1&1/2" sliced ginger
• 2tsp fennel seeds
• 2 tbsp corriander seeds
• 3 nos black cardamom
• 1/2 tsp peppercorn
• 2 nos cinnamon stick
• 5 to 6 nos bay leaves
• Salt 1 tsp
• Water 1.5 litres
• Green chillies - 5 nos

Ingredients for Pulao:


• Basamati rice soaked for 30 minutes - 500 gms
• Ginger paste onion paste - 3 tsp
• Yoghurt - 150 gms
• Salt
• Yakhni water - 1 litre

Tempering:


• Cloves 4 nos
• Green cardamom 6 nos
• Small chopped onion 1 no.
• Oil 2tsp
• Edible food colour - yellow (pinch)
• or use Zaffran paste

Method

    • In a pan simmer 1.5 litres of water, onion, garlic, ginger, bay leaves, green chillies, salt. Also add a bouget gorni of whole spices i.e. corriander seeds, fennel, cinnamon. Simmer the water.
    • Add the mutton. Simmer covered till done.
    • Strain the stock. Set aside the mutton pcs.
    • Heat a dekchi/pan
    • Heat oil and ghee. Add cloves, cardamom
    • Add ginger garlic onion paste. Saute for 1 minute.
    • Add the mutton. Saute
    • Add the yoghurt. Saute.
    • Add the soaked rice
    • Add the yakhni water (the yakhni water should be double the quantity of soaked rice) i.e. 1 litre. • Add salt as required
    • Cover and cook till the water is absorbed
    • Now add the zaffran colour mixed with little water (at the side of one corner)
    • In a pan heat 2 tbsp ghee
    • Fry 1 small sliced onion till brown
    • Smear over the rice
    • Cover and cook in dum on hot tawa for 5 to 7 minutes.

Listeners and viewers:

Please send in your recopies, for an unique dish, that you know, and want to share with other viewers.
We will publish on our website the best recipe. We will update this page every two weeks with the best recipe.


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Cooking Tips / Recipes submitted by listeners & viewers

Mekhey Mukhe Bhetki By Shilbhadra Dutta, Kolkata

INGREDIENTS:

    • Bhetki fillet of 2” X 2” with a thickness of ½ “ - 6 to 8 pieces
    • Washed and cleaned
    • Finely chopped coriander leaves - 2 tsp,
    • Finely chopped small tomato (optional) - 1
    • Vertically slit green chily - 4-5
    • Garlic clove - 10 -12
    • Turmeric powder - ½ tsp
    • Mustard oil - 2 tbs
    • Sugar - 1 flat tsp
    • Salt to taste

METHOD:

  • Marinate the Bhetki with all the ingredients and leave it aside for 10 – 15 minutes.
  • Then take a kadhai / wok slightly thick sheet aluminium (or a non-stick). Turn on the gas at low flame. Place the wok on fire. /font>
  • Once the wok is heated up, place the marinated Bhetki in it and toss and turn just for a minute, do not over do it.
  • Then cover the wok and let it cook in steam.
  • After 5 minutes open the lid again toss and turn the Bhetki in the masala and close the lid and keep it on fire for another 5 minutes.
  • Soften all the vegetables except the Capsicum in 2 cups of water by letting them arrive at a boiling point.
  • Turn off the burner. And, keep the Bhetki in the wok with the lid closed for another 5 minutes. Finally, open the lid and serve with steaming rice.
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