Koi Fish Curry (Koi maach er Tel)

If we talk about traditional Bengali cooking. Tel koi (koi Fish Curry) recipe is worth sharing. Tel koi is not how much oil you are using to cook the dish But about How much oil actually comes out of the fish. You can also prepare tel koi without onion and garlic. But in our house we prefer it with onion and garlic.

Ingredients:

• Koi fish : 8 small
• 1 big onion
• 3 small tomatoes
• Green chilly paste 1tsp
• 1tsp of cumin seeds
• 1tsp of Nigella seeds
• 1/2tsp of ginger paste 
• 1/2tsp of garlic paste
• 1tsp of turmeric powder
• 1tsp of chilly powder
• 1/2tsp of dhania powder
• 1/2tsp of jeera powder
• 1/2 tsp of garam masala powder

                     

Procedure :

1) Fry the fish with oil and turmeric powder

2) In the same wok add some oil and add Nigella and cumin seeds. Then add the onion and fry till it's translucent

          

3)Then add all the masalas and ginger garlic paste. Fry till the raw smell goes away. Then add the tomatoes along with sugar and salt. 

4) Fry till the oil leaves the sides of the wok (kadai). Add a big cup of water and let it come to a boiling point then add the fried fish. Cover the wok and cook for ten minutes in low flame. Cook till the gravy thickens .

             Sprinkle coriander and serve with hot rice~

Enjoy!

RUI MACH WITH MUSTARD PASTE

Rohu Fishsh in Mustard Paste ( Rui Shorshey)

INGREDIENTS

• 600 grams Rohu fish
• 2tsp of mustard seeds
• Fried daler bori 1 cup
• 1tsp of turmeric powder
• 1/2, tsp of chilly powder
• 1tsp of Panchforon.
• Coriander
• Salt and sugar according to your taste
• Medium of cooking Mustard oil.

PROCEDURE

1) cover the raw fishes with turmeric and salt and fry till golden brown

3) Meanwhile paste the mustard seeds with salt and sugar.

3) now in another kadhai heat some oil ...fry the daler bori ( lentil fritters) and keep it aside

4) now heat oil . sprinkle Panchforon, add salt , turmeric and chilly powder.

After 30 seconds add the mustard paste along with a cup of water.

Boil for sometime then add the fish and cook for 5 MINUTES

5) Add the fried boris.Give it a stir.

6) Add 1/2 tsp of sugar.cook for a minute and switch off the gas.

Add 1tsp of mustard oil from the top and garnish with chopped coriander leaves.

Serve with steaming hot rice.

PUMPKIN EGG BHURJI II DIM KUMRO II PUMPKIN EGG FRY

Pumpkin with egg is a rare combination Because mostly people eat pumpkin (kumro) sabji as pure vegetarian dish. But my mom use to prepare this dish quite often and when I learnt and reciprocated it in by in-laws house they were awestruck. This goes very well with roti and paratha. In olden days there was a cookbook written by Mrs Bela Dey. Mom picked up brinjal egg and pumpkin egg combination from there.

 

INGREDIENTS : 

• 500 gms grated pumpkin
• Kalinji ( Nigella seeds)
• 4-5 eggs
• 1 big onion
• 6-7 pods of garlic
• 1tsp of turmeric powder
• 1tsp of chilly powder
• 1tsp of garam masala powder
• 1tbsp of ghee
• Salt and sugar according to your taste.

PROCEDURE

1) Heat 3tsp of oil  and fry the Nigella seeds

2) Now add the onions and fry the onions till translucent

3) Add the garlic and fry a little. Don't over fry the garlic

2) now add the grated pumpkin along with salt, turmeric and chilly powder.

Cook in medium flame for 15 minutes till the texture is dry and we'll cooked

3) Now slowly add the beaten eggs. Don't add all the aggs at once. Keep on stirring while adding. If you add slowly then only it will blend properly with the pumpkin..

After you cook for another 5 minutes. the eggs will get cooked properly.

4) last step add ghee and garam masala from top and give a final stir to the sabji

Your yummy pumpkin egg curry is ready.

Enjoy with roti or paratha.

SHEER KURMA or SEVAI

INGREDIENTS :

• 150 grams of vermicelli
• Ghee.4tsp
• Kaju.11pieces
• Raisins 21 pieces 
• Pistachio 11pieces
• Full cream milk ( boiled) 500 ml
• Sugar 5tsp

PROCEDURE :

1)First fry the vermicelli in ghee

2)After the sevais ( vermicelli)turn brown add the dryfruits and fry for some more time.

3) then add the boiled milk and boil in low flame till the sevais ( vermicelli) becomes soft.

P.S.  Serve hot. After sometime it might become thick ..so when you heat up for serving add some milk and heat up in the micro.

Aam dal (Bengali mango dal)

MANGO goes well with many preparations but an authentic  Bengali cuisine  is never complete without a lentil and if raw  mango pieces are mixed with the lentil it becomes so yummy that bengalees don't need any other item except some alu posto(potatoes with poppy seeds)..
This amdal can be prepared with  Tuer or even with mussoor dal. In the scorching heat it soothes your body. Do not make the dal too watery or too thick. There was a ritual amongst Bongs to mandatory prepare this amdal during "chaitra sankranti' " which generally falls around 14th April. They prepare this with the raw mango offered to the God.  People never use to start eating raw mango unless and until it was offered to God and then immersed to Ganges.

Now lets come to the recipe

INGRIDIENTS :

• Musoor dal 1 cup
• Raw mango 2 medium size
• Red dry chillies
•  Panchforon.1tsp
• Curryleaves 4-5
• Turmeric powder 1tsp.
• Sugar4tsp( if manoes are not so khatta you can use less sugar)
• Salt 1 tsp or according to your taste
• Oil 2 tsp

METHOD : 
Soak the dal for half an hour.
In the mean time cut the mangoes into thin slices ..
put oil in the pan and add the panchforon and curry leaves along with red dry chillies and fry it for few seconds ..

then add the mangoes along with salt and haldi powder and fry further for 2-3 minutes
Now add 2 cups of water and let it boil for sometime till the mangoes become soft.

now switch off the gas and keep this in a separate container for future use.
Now  boil the dal with enough water in pressure cooker. I gave 3 sitis as i want my dal adequately boiled with absolutely no particles
Now open the cover and add sugar  and stir the dal properly.
Lastly add the prepared mango and give it a mix.
Let the dal with mangoes boil for another 10 mins before you switch off the gas.,
 Caution.
don't stir vigorously after adding mangoes in the dal ..otherwise all gets churned together  and becomes a decoction.
SERVE this with gobindobhog chal and alu posto

BOTTLE GOURD PEEL FRY

Peels of some vegetables are really yummy to eat if you cook properly.

In my childhood I use to love potato peels( don't just scrape it thinly or peel them with some flesh of potatoes) fry and bottle gourd peels fry.

Today would like to share with you all how to make bottle gourd peel fry. 

Bottle Gourd is Calabash or Lauki / লাউকি / लौकी / Ghiya /

INGREDIENTS :

• Peels of bottle gourd ( lauki) cut in Julian
• 2 dry chilly
• 2 tsp of poppy seeds
• Handful of peanuts
• 1 tsp of kalonji ( nigella seeds ) 
• 1 tsp of turmeric powder
• Oil to fry.
• Salt and sugar according to your taste

PROCEDURE :

First blanch the bottle gourd peels and keep it aside

Heat 3 tsp of oil .fry kalonji and red chilly for a minute

Then  add the blanched bottle gourd peels and fry well in medium flame till it gets crispy.

If you feel can add more oil. 

Then add the peanuts and a teaspoon of haldi (turmeric) powder

Add salt and stir well

Lastly add poppy seeds( Cous cous/ posto) when the peels are crispy, stir for a minute and turn off the gas.

You bottle gourd peel fry is ready. Enjoy with dal and rice.

Video Recipe:

Chicken Malaidar (Creamy Green chicken)

Hi friends!! I have another chicken dish for you all & a very healthy one too !!

It's a fresh and yummy chicken recipe with an umami essence. I haven't used a single drop of oil in it ! I have made it in my panasonic rice cooker.

Ingredients:

• Chicken breast pieces-1 kg
• Curd-3/4th cup
• Lemon -1
• Green chillies- 7-8
• Ginger- 3-4 cm
• Coriander leaves-1/2 cup
• Mint leaves-1/2 cup
• Cloves- 8
• Cardamom - 6
• Cinnamon- 2-3pieces
• Pepper- 1 tsp
• Turmeric powder- 1/2 tsp
• Cashew nuts (powdered)- 3 tbsp
• Fresh cream (malai) -5-6 tbsp
• Salt -according to your taste.

Method:

• Crush the cloves, cinnamon, cardamom and pepper together & keep it aside. 
• Then grind the green chillies, ginger, coriander and mint leaves together with some water (not much).
• Mix these two pastes with curd, lime, turmeric powder and salt.
• Pour the above mixture over the chicken pieces and marinate for 6-7 hours.

                           

• After the stipulated time place the marinated chicken in the cooking pot of the Rice cooker (do not use the rice plate at the bottom).
• Switch it over to cooking mode and let it get cooked for about 25- 30 mins.
• Add powdered cashew nuts (optional) and cream to the chicken. Switch off the cooker after 5 minutes.
• While serving top it with some fresh cream chunks :)

~ENJOY~

Rui maach er dum phutka

RUI MAACH ER DUM PHUTKA

Long back one of my very close friend taught me this.  After 5 long years thought of recreating it again as no one now a days wants to eat Rohu fish in the traditional way or in mustard sauce.

So tried to give a twist through this recipe.. It is a Bengali recipe which can be enjoyed with steaming hot  rice.

Lets come to the Ingredients : 

500grams of ROHU fish . Cut the pieces as illustrated in the pics below
1tsp of Chilly powder / Paprika
2tsp of turmeric powder &
1tsp of salt to rub against the fishes before frying

For Gravy
Onions 2 medium size
green chilly 4-5
shahjeera  1TSP
dry red chilly  3
cashew  1/3 cup
bay leaf  2
curd 1/2cup
ginger paste 1Tsp
kashmirilal red chilly powder 1tsp
turmeric powder 1tsp
salt
sugar
white refined oil
garam masala powder 1/4th tsp

 PROCEDURE.
1) Fry the two onions and green chilly till they are soft and translucent.Make a nice paste of these two along with ginger and cashew... keep it aside.

2) In the meantime take a bowl and beat 1/2 cup thick curd to a smooth consistency to it add 1/2 tsp of kashmiri mirch powder and 1/4th tsp of turmeric powder in it and mix well.

3) Fry the fish pieces which we covered with salt turmeric and paprika and keep it aside.

4) Take a pan and heat 2Tsp of  white oil. and then add shah jeera, bay leaves and the dry red chillies. Then slowly add the onion,cashew and ginger paste.Add 1/4th tsp of sugar and fry the paste till the oil separates from the masala.

5)  Now lower the heat and slowly pour the curd mixture to it. Don't add all the curd at once. mix it slowly & keep on stirring for couple of minutes. 

6) Now slowly add a cup of water and let the gravy simmer for some time. Once the gravy comes to boil slide in the fried fishes.

7)  Cook for another 4-5 minutes till the gravy reduces to the desired consistency. Sprinkle  1/4th tsp of garam masala and 1tsp of clarified butter or ghee from the top and gently mix with the gravy. Cover and let it  stand for sometime so that all flavous get integrated.

SERVE HOT.

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METHI (Fenugreek) CHICKEN

METHI CHICKEN

My garden is full of fresh methis( Fenugreek) now. So decided to prepare methi chicken with my organic methi leaves

INGREDIENTS

Tender chicken 800 grams

Ginger garlic paste 3tsp

Onion 2 medium size

Garlic pod 12

Turmeric 1tsp

Chilly powder-1tsp

Green chilly 3-4

Coriander powder 1 Tbsp

Bay leaves- 2 green cardamom 5

Black cardamom 1

Cloves 4

Cinnamon 1 inch

Black peppercorns.5

Shah jeera. 1tsp

Curd 1 cup. 

Methi 2cups

Mustard oil 1 tbsp

3 tsp of white oil for cooking

Salt and sugar according to your taste.

1 tsp of kasurimethi

PROCEDURE

1) First I have marinated the chicken with 2tsp of gingergarlic paste, turmeric.,chilly powder,coriander powder, full cup of curd, salt and sugar. For nice binding of spices I have added one TBSP of mustard oil..
I marinated overnight..you can do it for 4-5 hours also

2) in the meantime wash and cut the methi leaves and keep it aside

3)Grind the garam masala (cardamoms ,cloves, peppercorns and cinnamon)

4) Heat 3 tsp of oil in the Kadhai ( vessel) ,when hot
(a)add shahjeera and bay leaves-.
(b)then fry the green chillies and onions which is cut into small pieces

(c)then add 1 tsp of ginger garlic paste and the pods of garlic fry it for another 1 minute

5)now add the methi leaves along with the marinated chicken.

Cook for 10 minutes with the led on.

6) open the led and  add the homemade garam masala powder and a teaspoon full of ghee..mix well and let it cook for another 10 minutes ( keep the flame in low medium and the vessel covered with a led)

7) At this point if required you can add a cup of water .

It took 20 minutes for me to complete the cooking. Cook till the chicken becomes tender. Add sugar and salt according to your taste. As there was red chilly powder in the marination and I added 5 green chillies also in the oil that is why I didn't add any more chilly powder..If you prefer real spicy add 1 tsp of red chilly powder in the 7th step

Before serving you can sprinkle some kasuri methi from top.

Enjoy with hot roti or naan.

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