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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

MUTTON BHUNA

Ingredients for Mutton Bhuna

• 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


Method

    • Marinate 500 gms lean boneless mutton with a paste made of one number green chili, 50 gm curd and raw papaya along with its skin for 1 hour.
    • Roast 1tbsp coriander seeds and 1tbsp cumin seeds. Pound them. Add 6 cardamoms and 4 cloves.
    • Heat oil in a pre-heated pan. Add few dry red chillies, 1/2 tsp crushed peppercorn, sauté.
    • Add the pounded spices. Sauté till it gets aromatic. Add 1 big minced onion, sauté till brown.
    • Add in the marinated mutton, sauté over high heat till it turns brown.
    • Add 1 and 1/2 tbsp. of ginger garlic paste and sauté.
    • Add 1/4 tsp turmeric paste and sauté.
    • Add 1 tsp red chilli powder (deghi). Sauté.
    • Add 1 tsp cumin paste sauté.
    • Add 1 tbsp. coriander powder sauté. Sprinkle water occasionally and sauté well.
    • When the mutton pcs are well coated with the masalas, add 100 gms of browned onion powder.
    • Add 2 green chillies, sauté.
    • Add salt and water so that when it is 3/4th done, the moisture dries up. (Covered)
    • Now is the time to add 250ml fresh tomato puree, sauté.
    • Cover and simmer till done for about 10 minutes. The specs of oil on the surface of the mutton indicates that it is done.
    • At the end, add 1tsp kasuri methi powder, 1 tsp lemon juice, cilantro chopped and 1" ginger julienned.
    • Serve with roti, naan, or hot rice.

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

Homemade paneer kofta butter masala with green peas.... By: Sweta Bhowmik

INGREDIENTS:

    • Homemade chhana/ paneer- 250 gm
    • Corn flour- 2 to 3 tbsp
    • Baking soda- 1/4 tsp
    • Poppy Seed / posto paste- 2 tbsp
    • Cashew /Kaaju paste- 1 tbsp
    • Yogurt / Card- 100 gm
    • Green peas- 1 cup
    • Green chilly - 4 to 5
    • Lemon juice 2 tbsp
    • White oil to fry the koftas
    • Butter 100 gm to cook the gravy
    • salt and sugar for taste
    • Coriander leaf or garam masala

METHOD:

  • Mix homemade paneer or chhana with corn flour or baking soda.
  • Smash it finely and make a smooth dough. /font>
  • Make the dough into some pieces and shape it by hand (round or square whichever u want).
  • In a pan fry the paneer pieces by using sunflower oil or soybean oil at low heat.
  • On Other side mix posto or khuskhus paste, card, kaju paste, sugar and salt. And make a paste.
  • In a pan put 3/4 of 100 gms butter.
  • Heat it but not burn. Add elaichi, lobngo, dalchini and bay leaf into it. add peas into it.
  • Fry it slightly. Add the masala paste into the pan. Mix it well. Lid the pan and cook it at low flame for 5 min.
  • Oil will come out from the gravy. Put the fried koftas into it. Add 1/4 of 100gms butter, lemon juice and chopped chilli. Lid the pan for further 2 minutes. Add coriander leaf or garam masala for flavor.
    Enjoy the dish by serving with naan or chapati or tandoori roti.
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