The food blog

At this point of time in my life I have had varied experiences, but so far the most interesting one to me is how thru this journey the  different cultures in which I have lived have left their imprints on me through food…..I have imbibed a seasoning here a tip there and have still managed to include in it the bengali touch what I call the “bongness”

In my very first blog I’d like to post this wonderful but simple recipe which is a combination of bengali spices and continental ingredients……..and  the best part is it all happened quite by accident 😉

Today I went to the nearby grocery store and got some white cheese coz a frnd told me it tastes like  the indian paneer ( chana is the term in bengali basically hot boiling milk curdled by lemon juice or vinegar ) …so the excitement was justified coz where I live they have no concept of cottage cheese or paneer. The idea was to make paneer paranthas ie stuffed Indian bread with cottage cheese and spices. That’s another recipe for another day 🙂

When I opened the small rectangular box of 170 g of cream cheese whAt I was looking at was definitely not paneer…it was jus like fresh cream in a semi solid state….and tasted like salted malai!!!!! Well i realised that the stuffed parantha really had to be for some other day ….so the bong chef inside me started thinking double time …as always .what cam out was this:-

Kaalo jeere cream cheese chicken

Ingredients:

  • Kalo jeere ( nigella sathiva) (hindi: kalaunji)
  • Garlic 4 cloves
  • Onion 2 medium size
  • Ghee (clarified butter) 1tsp
  • Oil 1 tbsp
  • Green chillies 2
  • Black pepper 6
  • Coriander powder 2tsp
  • Chilli powder 1 tsp
  • Cream cheese 170g
  • Chicken ( boneless ) 450 g
  • Potato 1 big size
  • Salt to taste
  • 1tsp sugar

Procedure

  • Heat water in a pan and boil the potato. Keep checking while boiling so that when its tAken out its ” hard boiled” And not all mushy.
  • Take 3 cups of water in another pan and put the chicken, black peppers and salt and boil till the chicken is just cooked. Keep the broth for later use.
  • Chop the onions in thin slices and the garlic cloves into small pieces. Slit and de seed the green chillies.
  • Peal the skin of the boiled potato and grate it on a thick grater.
  • Shred the cooked chicken.
  • In a thick bottomed pan por the ghe and oil and heat.
  • To the hot oil and ghee add kalojeere/kalaunji / nigella
  • Add chopped garlic pieces and then the onion slices .
  • Fry till the onion turns translucent And then add the green chillies.
  • Add dhaniya/ coriander powder and chilly powder with some of the chicken stock just to moisten the spices.
  • Add salt and Sugar to the spices and fry for a minute.
  • Add the grated potato And fry for a minute.
  • To this add the shredded chicken and fry it for 2 minute. While frying make sure that all the spices mix nicely with the chicken. If needed pour about 2 tbsp of chicken broth with the pepper seeds.
  • Add the full slab of cream cheese and mix in well.
  • Cook for 5 minutes and serve hot with bread/ roti/ parantha/

This was a big hit tonight ….:)

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