Food Blogger Poulami

Today's lunch: Palak Dal beans aalu sabji and paratha ✨😋

Boneless Chicken Curry with Steamed Rice
A bowl of boneless chicken curry served with steamed rice.




















Ingredients:

For the Chicken Curry:
Chicken (boneless or bone-in) – 500g, cut into pieces

Onions – 2 medium, finely chopped

Tomatoes – 2 medium, pureed

Garlic paste – 1 tsp

Ginger paste – 1 tsp

Turmeric powder – ½ tsp

Red chili powder – 1 tsp (adjust to taste)

Coriander powder – 1½ tsp

Garam masala – 1 tsp

Salt – to taste

Fresh cream or coconut milk – 2 tbsp (optional, for creaminess)

Oil or ghee – 2 tbsp

Fresh coriander leaves – for garnish.

Water – 1 to 1½ cups (adjust for gravy consistency)

For Steamed Rice:
Basmati or regular rice – 1 cup

Water – 2 cups

Salt – a pinch (optional)

Method of Cooking

Step 1: Prepare Steamed Rice
Wash rice thoroughly and soak for 15 minutes.

Boil 2 cups of water in a pot, and add the soaked rice.

Cook on medium flame until rice is soft and water is absorbed.

Step 2: Make the Chicken Curry
Heat oil or ghee in a pan. Add chopped onions and sauté till golden brown.

Add ginger and garlic paste, sauté for a minute till the raw smell disappears.

Add tomato puree, cook till the oil separates from the mixture.

Add turmeric, chili powder, coriander powder, and salt. Mix well.

Add chicken pieces and sauté until sealed (white on the outside).

Pour in water, cover, and let it simmer on medium heat for 15–20 minutes (until chicken is cooked).

Add garam masala and cream/coconut milk (optional). Stir and cook for 2–3 more minutes.

Garnish with chopped coriander leaves.

Serving Suggestions:

Serve hot chicken curry with fluffy steamed rice and a lemon wedge or onion salad on the side.

Thali Meal
An Indian meal with roti, rice, dal, paneer, and salad!

Prawn Noodles with Vegetables Recipe











Ingredients:
Noodles – 150g (egg noodles or wheat noodles)

Prawns – 200g, cleaned and deveined

Broccoli – ½ cup, cut into small florets

Bell peppers (green/red) – ½ cup, chopped

Carrots – ¼ cup, julienned

Garlic – 4 cloves, finely chopped

Spring onions – 2 tbsp, chopped

Soy sauce – 1½ tbsp

Oyster sauce – 1 tbsp (optional)

Chili flakes or chopped green chili – ½ tsp (optional, for heat)

Black pepper powder – ½ tsp

Salt – to taste

Lemon wedge – for garnish

Oil – 2 tbsp (vegetable or sesame oil)

Fresh coriander or parsley – for garnish

Method:
Boil the Noodles

Cook noodles as per package instructions until al dente.

Drain and rinse under cold water. Toss in a few drops of oil to prevent sticking. Set aside.

Stir-Fry the Prawns

Heat 1 tbsp oil in a wok or large pan over medium-high heat.

Add prawns and stir-fry for 2–3 minutes until they turn pink and opaque. Remove and keep aside.

Sauté Vegetables & Aromatics

In the same pan, add 1 tbsp oil and sauté garlic until fragrant.

Add carrots, broccoli, and bell peppers. Stir-fry for 3–4 minutes until slightly tender but still crisp.

Combine Everything

Add the cooked noodles and prawns back into the pan.

Add soy sauce, oyster sauce (if using), black pepper, and chili flakes.

Stir-fry everything together for another 2–3 minutes to combine flavors well.

Finish & Serve

Garnish with chopped spring onions and fresh herbs.

Squeeze a lemon wedge just before serving for a zesty kick.

Additional Tips:
Add other veggies like snow peas, mushrooms, or zucchini for variety.

Use chili garlic sauce for a spicy twist.

Swap prawns with tofu or chicken for variations.

Egg Chicken Salad Recipe











Ingredients:
Chicken breast – 1 cup, cooked and diced

Boiled eggs – 2, chopped

Potatoes – 1 medium, boiled and cubed

Carrot – ½ cup, boiled and diced

Green peas – ¼ cup, boiled (optional)

Mayonnaise – 3–4 tablespoons

Plain yogurt or hung curd – 1 tablespoon (optional, for a lighter texture)

Mustard sauce – 1 teaspoon (optional, for extra zing)

Salt – to taste

Black pepper – to taste

Fresh parsley or coriander – for garnish

Spring onions or green onions – chopped, 1 tablespoon (optional)

Method:
Prepare Ingredients:

Boil chicken until tender, then dice or shred it.

Boil eggs, peel and chop them.

Boil potatoes, carrots, and peas until soft but not mushy. Cool and cube.

Make the Dressing:

In a mixing bowl, combine mayonnaise, yogurt (if using), mustard sauce, salt, and pepper.

Mix well until creamy and smooth.

Mix the Salad:

In a large bowl, combine chicken, eggs, potatoes, carrots, and peas.

Pour the dressing over the ingredients and gently mix everything until well-coated.

Garnish & Chill:

Garnish with fresh parsley, coriander, and spring onions.

Cover and chill in the fridge for at least 30 minutes before serving for the best taste.

Additional Tips:

Add a splash of lemon juice for freshness.

You can include celery, bell peppers, or sweet corn for more crunch and flavor.

Serve chilled as a side dish, light lunch, or sandwich filling.

Catla Macher Patla jhol with jhinge and aalu 😋🤌


Main Ingredients:

• Catla Fish - 500 gm
• Jhinge (Ridge Gourd) - 250 gm
• Potato - 2 medium size
• Tomato - 1 big
• Ginger - 1 inch
• Green chillies - 2 to 3 (as per your requirement)

Masala:

• Haldi - 1 or 2 tsps
• Red chilli powder - 1 tsp
• Jeera powder - 1 to 2 tsps
• Salt - as per your requirement
• Sugar - ½ tsp
• Kalo jeera (black sesame seeds) - 1 tsp
• Dry whole red chilli - 2 to 3
• Mustard oil for cooking and marinating

Method:

First marinate catla Fish with haldi, red chilli powder, salt and mustard oil and keep it aside for half an hour.
Then cut the vegetables ( jhinge, tomato and potato).
Now make a paste of tomato, ginger with jeera powder, haldi with some little salt and keep aside.
Now take one kadai and hit mustard oil and fry all the marinated fishes and keep it aside. (Do not over fry.)
Now in the same kadai and in the same oil (put little more oil if required) put kalo jeera (black sesame seeds) and dry red whole chilli as tadka and put potatoes and fry. When the potatoes are half fried, put all the cut jhinge and again fry it for more 5 minutes.
Now put that tomato ginger mixed paste and add some salt as per your taste and put little sugar and give a good mix.
Now put some water (as per your requirement) and some green chillies and put the lid on and cook for 5 to 10 minutes with medium to low flame.
After 10 minutes, put the lid off and add all the fried fishes into the curry and boil for 2 minutes.
Now put off the gas flame and keep the kadai as it is with the lid on for 2 more minutes.
Your Catla Macher Patla jhol with jhinge aalu is ready to eat.
Serve with hot steam rice and enjoy the meal.

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