Til Parse (sesame and mullet fish curry)

Servings: 4

Ingredients:

• Parse mach(mullet fish), 4
• Poppy seeds, 2 tbsp
• sesame seeds,4 tbsp
• mustard powder, 4 tsp
• garlic, 2 cloves
• Green chilli, 3
• ginger paste, 2 tsp
• Black pepper powder, 2 tsp
• turmeric powder
• red chilli powder, 1 tsp
• mustard oil, for cooking
• salt to taste
• chopped coriander leaves, 2 tbsp
• nigella seeds (kalojeera, 2 tsp
• whole dry red chilli, 2

Methods:

1. Soak poppy seeds and sesame seeds overnight,or you can soak then in hot water 2 hours prior to grinding. In a grinder pour the seeds, add mustard powder, 2 Green chillies, garlic cloves, turmeric powder 1 tsp, 2 tbsp mustard oil and grind into a smooth paste. Add water if necessary.

2.Clean fish and wash well. Marinate with 2 tsp salt and 4 tsp turmeric powder. In a pan heat 5 tbsp mustard oil and fry the fishes on medium flame till they are nice brown from both the sides.

3. In the same pan add 2 tbsp oil. Keep the flame low. Add dry red chilli and nigella seeds. Add garlic paste and cook for half a minute.

4. Add the paste and cook for a minute. Oil will start separating. Now add the fish pieces and cook for another min.

5. Now add 1 cup warm water, add salt to taste . Cover and cook for 2 min or till the gravy thickens. As the gravy starts thickening add 1 tbsp mustard oil and let it boil for another min. Then turn off the flame.

6. Sprinkle chopped coriander leaves and one chopped green chilli.

Serve with hot rice.

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Doi Ilish

Chilli Chicken

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Doi Ilish

As the mass of dark clouds is covering the sky, it makes me remember of a recipe that I made at the commencement of this Monsoon, but din't get the chance to post that due to my study pressure. It was a Sunday morning my mother brought fresh hilsa aka 'Ilish'  from the market and I proposed to make this recipe-Doi ilish.

Servings: 4

Ingredients:

• Hilsa fish /Ilish mach, 4 pieces
• Yogurt, 2 cups
• Mustard powder, 1 tbsp
• Mustard oil, 4 tbsp
• Ginger, grated, 1 tsp
• Onion, 1 small
• Green chili paste, 2 tbsp
• Green chili, whole, 1
• Turmeric powder, 2 tsp
• Coriander leaves, to garnish
• Salt to taste.

Method:

1. Clean fish pieces. In a bowl mix yogurt, mustard powder, turmeric powder, grated ginger, green chili paste, salt , 2 tbsp mustard oil. Cover the fish with the marinade and keep aside for 15 minutes.

2. In a pan heat 1 tbsp mustard oil. Slice onions and saute till they soften. Add hilsa pieces along with the marinade and lower the flame. Cook covered for 20-25 minutes. No need to add water.

3.Remove from flame and transfer to the serving dish. drizzle mustard oil on top and sprinkle chopped green chili. 

 Garnish with coriander leaves and serve with warm boiled rice.

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Peanut potato pakora

Ridge gourd guacamole aka Jhinger Khosa bata

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Methi Prawn

As it is Winter good quality methi or fenugreek leaves are easily available in the market and I want to use it in making as much as dish as possible and so I did.

 This methi prAawn is packed with all the flavours of juicy prawns combined with the nutty flavour of fresh green fenugreek leaves appropriate to accompany the dinner time.

Ingredients (2 servings):

• Prawn, 8
• Fenugreek leaves, 1 cup. chopped
• Onion, 1, sliced
• Garlic, 3 cloves, neatly chopped
• Ginger, a little less than 1", neatly chopped
• Refined oil ( here, soybean oil has been used), 3 tbsp
• Green chillies, 2-3, neatly chopped
• Salt to taste
• Black pepper powder, 1 tsp
• Turmeric powder, 1 tsp
• Kashmiri red chilli powder, 1 tsp

Methods:

Your first step will be to marinate prawns with 1 tsp salt, turmeric powder 15 minutes prior to cooking.

In  a pan heat oil and saute onion till light brown, say for a minute.

Add chopped ginger, garlic and methi leaves, toss for 2 minutes.

keep the flame medium

Next add your marinated prawns and toss them for 2-3 minutes.

Now add salt to taste (check, you have priorly added salt to prawns), kashmiri red chilli powder, black pepper powder, I added one more slit green chilly , but it was my preference. Add water and turn the flame low. 

Cover the pan with lid and let the prawns turn soft. In this process all the juice of prawns will ooze out and combine well with the dish.

It will take upto 10 minutes to cook.

Check if the prawns have turned perfectly soft. Remove from flae and serve.

You may serve it with roti as well as with steamed rice.

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Muli paratha

Chocolate chips oats cookies

Stuffed Pomfret

Stuffed Pomfret is a popular Goan cuisine, also known as Pomfret Recheado. Pomfrets are stuffed with coriander leaves, coconut and certain other ingredients and served as side dish. You just can't ignore these spicy and mouthwatering pomfrets when served before you.

Ingredients(2 servings):

1. Pomfret fish, 2
2. Grated coconut, 100 gm(3/4 cup)
3. Coriander leaves, 1 cup
4. Tamarind paste, 1 tbsp
5. Garlic Cloves, 5
6. Ginger, 1"
7. Red chilli powder, 2 tsp
8. Turmeric powder, 1 tsp
9. Green chillies, 2
10. Salt to taste
11. Sugar, 1 tsp( to balance the acidity)
12. Rice flour(optional)
13. Semolina
14. Refined oil, 4 tbsp
15. Lime juice, 1 tbsp

Methods: 

Cut the fins and tail of fish. You may or may not cut the head. Clean the fish from inside. Remove bones and marinate them with 1 tsp salt, turmeric powder and lime juice.

Blend coconut, coriander leaves, garlic cloves, green chillies, ginger, tamarind paste, red chilli powder, sugar together. Mix salt as per your taste with chutney and fill the pomfrets with the chutney. For each pomfrets you will be needing 2 tbsp chutney. 

**When you blend the ingredients do not add water at first. After blending if you find the mixture too tight then add 1 tbsp water.

Mix semolina, rice flour; as much required and a pinch of salt to coat the pomfrets well. In a pan heat oil and when the smoke emits add pomfrets. Shallow fry them keeping the flame lower to make sure that the pomfrets are cooked from inside.

You may also grill or bake them instead of frying.

Serve hot with bread or rice or grab just like that.

Enjoy!!! :)

Prawn Oats Patty

Ingredients (4 servings):

1. prawns, 200 gm
2. Potato, 1 large
3. Onion, 1
4. Tomato, 1 small
5. Salt to taste
6. Turmeric powder, 1 tsp
7. Coriander Leaves, 1 handfull
8. Cornflour powder, 1 tbsp
9. Oats
10. Soybean Oil/Olive oil

Methods:

Clean prawns well and marinate them with 1 tsp salt and turmeric powder.Toss them in oil till turn soft.Remove excess oil form pan leaving 2 tbsp. Add chopped onion and tomato . Boil and mash potato and add to oil. Season with salt to taste. Add coriander leaves and prawns. Combine everything and cook for a minute till the excess oil from potato removes. This only takes 2 minutes.

Remove the mixture from flame and mix cornflour powder. Take 4 tbsp of mixture and shape like a patty using your hand. Coat them with lightly roasted oats.You can use bread crumb instead of oats.

Fry in oil till turn golden brown. Serve Hot with salad.

Potoler Dorma, Pointed gourds with prawn filling

Potoler dorma, potol(pointed gourds) stuffed with chingri mach(prawn)  and cooked in posto(white poppy seeds) gravy is simply delicious. A very traditional recipe of Bengal. Though potol is not much prefered but when transformed into this recipe anyone will love to give it a shot.

Ingredients(6 servings):

1. Potol/Parwal (pointed gourd),6
2. Tiger Prawn, 200 gm
3. Potato, 1
4. Onion, 1
5. Garlic cloves, 4
6. Green chillies, 4
7. Posto (White poppy seeds), 4 tbsp
8. Mustard powder, 2 tsp
9. Garam masala powder, 2 tsp
10. Turmeric Powder, 1 tsp
11. Salt to taste
12. Sugar, 1 tsp
13. Whole dry red chilli, 1
14. Kalo jeera( Nigella seeds), 1 tsp
15. Mustard oil

Methods:

Cut one side of the gourd head for 1/2 inch using knife.

Using the front part of the potato peeler start making hole in the pointed gourds. For this keep moving the peeler in circular motion like you stir a liquid using spoon. Apply firm pressure

Make a deep hollow like this cleaning the inner shell.

Marinate gourds for 15 minutes with 1 tsp salt and turmeric powder. Then saute in 3 tbsp mustard oil till they turn slightly brown, keep the flame low.

Marinate prawns with 1 tsp salt and turmeic powder  for 20 minutes and toss in oil till turn soft.

.

In the mean time Blend poppy seeds to form smooth paste mix mustard powder.

Mash boiled potato and mix with prawns . Saute the mixture in 2 tbsp oil.

Temper the oil with whole dry red chilli and onion seeds. Neatly slice the remaining garlic and add into oil

Blend 2 garlic cloves and onion.Add garlic paste and saute for a minute. Add garam masala powder, salt to taste, sugar , green chillies and cook for a minute.

            Add poppy seeds paste and cook for a minute.

Stuff the gourds with prawn stuffing and cook in gravy. Add a small cup of water and cook till the gravy turns thick.

Serve with steamed rice :)

Doi Mach, Rohu fish cooked with curd

Doi mach is an ultimate Bengali delicacy. Rohu fish immersed in curtry made of curd and certain spices usually used in a Bengali kitchen. This dish has taken place in a Bengali marriage ceremony menu list as well as in other occasions like onnoprason, sradhobari or bouvat along with other dishes.

Ingredients:

1. Rohu fish, 500 gm
2. Onions,2
3. Garlic cloves, 1
4. Ginger, 1"
5. Green chillies, 4
6. Kashmiri red chilli powder, 1 tsp
7. Salt to taste
8. Sugar, 1 tsp
9. Turmeric powder
10. Curd, 4 tbsp
11. Whole dry red chilli, 1
12. Bay leaf, 2
13. Cardamom, 2
14. Cinnamon stick, 1"
15. Cumin seeds , 1 tsp
16. Cloves, 3-4
17. Mustard oil

Method:

The fish is suggested to cut into thick and medium pieces. Marinate fish pieces with 2 tsp salt and 1 tbsp turmeric powder for 30 minutes.

Fry Fish pieces till slightly gold brown. Fry in medium flame to allow them to turn soft.

In a pan heat 4 tbsp oil and temper with whole dry red chilli, bay leaves, cardamoms, cinnamon sick, cloves and cumin seeds

Chop half of an onion and saute along with a pinch of salt and slit green chillies till turn soft.

Blend remaining onion, garlic cloves, ginger together to form paste and cook in oil for 2 minutes.

Mix curd, salt to taste, sugar, 1 tsp turmeric powder and kashmiri red chilli powder . Add into oil and cook  for a minute. Add 2 tbsp oil and cook agan till oil seperates.

It will look like this when the oil will seperate from spices.

Cook fish in spices for 3 minutes. add 2 small cups of luke warm water and cook covered till the gravy is thick enough.

• Serve with hot boiled rice.