Sister Recipes

1. Paneer Bhurji

Ingredients:

  • 250 grams paneer (cottage cheese), crumbled
  • 2 medium-sized onions, finely chopped
  • 1-2 medium-sized tomatoes, finely chopped
  • 1-2 green chillies, finely chopped (adjust according to your spice preference)
  • 2-3 cloves of garlic, minced
  • 1/2 teaspoon cumin seeds
  • 1/4 teaspoon Sister turmeric powder
  • 1/2 teaspoon Sister red chilli powder (adjust according to your spice preference)
  • 1/2 teaspoon Sister cumin powder
  • 1/2 teaspoon Sister coriander powder
  • 1/2 teaspoon Sister paneer masala
  • 1/2 teaspoon Kasuri methi
  • 2 tablespoons Sister refined cooking oil
  • Salt to taste
  • Fresh coriander leaves (for garnish)

Instructions:

  • Heat oil in a pan or kadai over medium heat. Add the cumin seeds and chopped garlic, and let the cumin seeds splutter.
  • Add the finely chopped onions, capsicum, green chillies, tomatoes, and carrot and drizzle some salt. Sauté for a minute until the raw smell disappears.
  • Now, add turmeric powder, red chilli powder, cumin powder, and coriander powder. Mix well and cook until the tomatoes become soft and the oil starts to separate from the masala.
  • Sprinkle kasuri methi and some sister paneer masala now crumble the paneer with your hands and add it to the pan. Mix everything well, ensuring that the paneer is coated with the masala.
  • Cook the paneer bhurji on low to medium heat for 5-7 minutes, stirring occasionally. This helps the paneer to absorb the flavours of the spices.
  • Garnish with chopped coriander leaves, Serve hot with roti, paratha, naan, or as a side dish with rice. 
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2. Carrot Chakchaki Recipe (Spicy)

Ingredients:

  • 4 medium-sized carrots, peeled and chopped
  • 1 tablespoon coriander powder
  • 1 teaspoon garam masala
  • 1 teaspoon sabzi masala
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon red chilli powder
  • 2 tablespoons mustard oil
  • 1 cup soybeans, boiled and half ground
  • 3 whole dry chilies
  • 3 whole cardamom
  • 1 small cinnamon stick
  • 1 clove
  • 1/4 nutmeg
  • 1 raw chilli (optional)
  • 1 tablespoon tomato sauce
  • 1 teaspoon sugar
  • Mint leaves for garnish

Instructions:

  • Cook the chopped carrots in a pressure cooker until tender.
  • In a small bowl, mix coriander powder, sabzi masala, black pepper, salt, turmeric powder, and red chilli powder in hot water to make a paste.
  • In a pan, heat 2 tablespoons of mustard oil over medium heat. Add the whole dry chillies, whole cardamoms, cinnamon stick, allspice, clove, and nutmeg. Stir for 30 seconds until fragrant.
  • If desired, add one slit of raw chilli to the pan and stir for an additional 30 seconds.
  • Add the boiled and half-ground soybeans to the pan and stir.
  • Pour the spice paste into the pan and stir until the soybeans are coated.
  • Add 1 tablespoon of tomato sauce and 1 teaspoon of sugar to the pan and stir.
  • Add the cooked carrots to the pan and stir until the glaze is well combined.
  • Finally, add 1 teaspoon of garam masala and turn off the heat.
  • Garnish the Chakchaki with mint leaves and serve hot with rice or roti. Enjoy!
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3. Baby Corn Biriyani

Ingredients

  • 2-3 Baby Corn, Chopped into bite-sized pieces
  • Basmati Rice
  • Blueberries (optional, for garnish)
  • 2 tablespoons ghee or clarified butter
  • 2 tablespoons ginger paste
  • 3-4 Green chillies (adjust to your spice level)
  • 1/2 teaspoon Sister garam masala
  • 1/2 teaspoon Sister black pepper powder
  • 1 teaspoon Sister biryani masala
  • Salt (according to taste)
  • Whole spices: 1 bay leaf, 2-3 cloves, 2-3 green cardamoms, 1-inch cinnamon stick
  • 2 dried red chillies
  • 3 tablespoons Sister refined oil

Instruction

  • In a pan, heat the ghee or clarified butter over medium heat. Add the chopped baby corn pieces, sister garam masala, sister black pepper powder, salt, ginger paste, and thinly sliced green chillies. Cook for a couple of minutes until the raw smell disappears.
  • Now, in a large pot or deep skillet, heat the oil and add the whole spices (bay leaf, cloves, cardamoms, and cinnamon), basmati rice, and sauté for a minute until they release their aroma.
  • Add ginger paste, cashews, raisins, and the cooked baby corn mixture. Gently mix everything until well combined. Cook for a few minutes.
  • Next, add sister biryani masala and hot water, then cover the pot with a tight-fitting lid. Cook the biryani on low heat.
  • Once the water has been absorbed, open the lid, drizzle some ghee, and add some blueberries (optional).
  • Cover the pot with a lid again, and let the biryani rest for a few more minutes.
  • Once the biryani is cooked, switch off the heat and serve it hot.
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4. Bhapa Egg Masala:

Ingredients

  • 4 eggs
  • 1/2 teaspoon Sister turmeric powder
  • 1 tablespoon chopped green chilli
  • 2-3 tablespoon Sister mustard oil
  • 1/2 teaspoon nigella seeds
  • 2-3 slit green chilies
  • 1/2 teaspoon salt
  • 1/2 teaspoon Sister red chilli powder
  • 1 tablespoon tomato ketchup
  • 1/2 teaspoon sugar
  • 2 tablespoon milk

Instruction

  • Break 4 eggs in a mixing bowl.
  • Add 1/2 teaspoon of Sister turmeric powder and 1 tablespoon of chopped green chilli to the eggs.
  • Whisk the eggs with a whisker until they become frothy.
  • Pour the egg mixture into a container and cover it with a lid.
  • Fill a large pot with water and bring it to a boil.
  • Place the egg container in the boiling water and let it cook for 10-15 minutes.
  • Once the eggs are cooked, take them out of the container and cut them into small pieces.
  • Pour 2-3 tablespoons of Sister mustard oil into a hot pan.
  • Add 1/2 teaspoon of nigella seeds and 2-3 slit green chillies to the hot oil.
  • Mix 1/2 teaspoon of salt, 1/2 teaspoon of Sister red chilli powder, 1 tablespoon of tomato ketchup in 1/4 cup of water.
  • Pour the mixture into the hot pan and stir well.
  • Add the boiled eggs to the pan and mix well.
  • Add 1/2 teaspoon of sugar and 2 tablespoons of milk to the pan and stir well.
  • Cook the egg masala for a few minutes until the sauce thickens.
  • Turn off the heat and transfer the shape egg masala to a serving dish.
  • Serve hot with roti or paratha.
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5. Charaponar Halka Jhol

Ingredients:

  • 1 Eggplant
  • 1 Tomato
  • 4 green chillies,
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Sister turmeric powder
  • 1/2 teaspoon Sister Cumin powder
  • 3-4 tablespoon Sister mustard Oil
  • 1/2 teaspoon Spice mix (panch phoron)

Instructions:

  • In a bowl, soak sliced eggplants in salty water. Afterwards, chop raw tomatoes and green chillies and keep them separately.
  • Drain the eggplants from the salty water, sprinkle turmeric and salt, and then fry them using Sister Kacchi Ghani mustard oil.
  • Fry the fish in the same oil.
  • In a small bowl, mix Sister cumin powder, salt, and Sister turmeric powder in hot water to make a paste.
  • In the same pan, add spices mix (Paanch Phoron) to the same oil, then add the veggies and spice paste. After that, add water and charapona fish.
  • Let it cook for 2-3 minutes.
  • Serve it with steaming rice

 

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6. Chicken Bharta kolkata style

Ingredients:

  • 500g boneless chicken
  • 2 medium-sized onions, finely chopped
  • 2 medium-sized tomatoes, finely chopped
  • 2 green chillies, slit lengthwise
  • 1 tablespoon ginger paste
  • 1 tablespoon garlic paste
  • 1/2 teaspoon Sister turmeric powder
  • 1/2 teaspoon Sister red chilli powder
  • 1 teaspoon Sister coriander powder
  • 1/2 teaspoon Sister cumin powder
  • 2 tablespoons Sister mustard oil
  • 2 tablespoons butter
  • 2 tablespoons fresh cream
  • Salt to taste
  • 1 boiled egg, sliced (for garnish)
  • Fresh coriander leaves (for garnish)
  • 1 small onion, sliced into rings (for garnish)

Instructions:

  • Start by boiling the chicken in a large pot of water until it is fully cooked. Once done, remove the chicken from the pot and let it cool down. Once it is cool, shred the chicken into small pieces and set aside.
  • In a separate pan, heat 2 tablespoons of Sister mustard oil on medium heat. Once the oil is hot, add the chopped onions and green chillies to the pan and sauté until the onions turn golden brown.
  • Add the ginger paste and garlic paste to the pan and continue to sauté for a minute or two until the raw smell disappears.
  • Add the chopped tomatoes to the pan and cook until the tomatoes turn soft and mushy.
  • Add the Sister turmeric powder, red chilli powder, coriander powder, cumin powder, and salt to the pan and mix everything well.
  • Add the shredded chicken to the pan and mix everything together. Cook for 2-3 minutes until the chicken is coated with the masala.
  • Add 2 tablespoons of butter to the pan and mix well. Turn the heat down to low and let the chicken cook for another 5-7 minutes.
  • Add 2 tablespoons of fresh cream to the pan and mix everything well. Let the chicken cook for another minute or two.
  • Add 1/2 cup of the chicken stock water that was kept aside earlier to the pan and let everything simmer on low heat for 5-7 minutes.
  • Add 1/2 teaspoon of garam masala to the pan and mix everything well.
  • Remove the pan from heat and transfer the chicken bharta to a serving dish.
  • Garnish the chicken bharta with boiled egg slices, fresh coriander leaves, and sliced onion rings.
  • Your delicious Chicken Bharta is now ready to serve. Enjoy it with some hot naan or steamed rice.
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