Tel Potol

Some recipes are so simple that I have to think so many times before posting them in blog.But its the taste which made me write down the recipe.This very simple dish goes delicious with hot steamed rice.Mix this oil of the dish with rice(like we do for ghee) and eat up :) and trust me it tastes just awesome!

Ingredients:

1. Potol/Parwal - 10
2. Green chilly - 5 (or more)
3. kalanjee - 1/2 tsp
4. Turmeric powder - 1 tsp
5. Sugar - 1/4 tsp
6. salt to taste
7. Mustard oil - 4 tbsp

Method:

1. Peel the parwals.Slit them with a knife.
2. Heat 3 tbsp of oil.
3. Add Kalanjee,Parwal.,green chilies and salt.Fry them till the parwals are almost done.
4. Add turmeric powder.Fry for some more time till the parwals are well cooked.
5. Add sugar and cook for 30 secs.
6. Now remaining 2 tbsp mustard oil on top and switch off the flame.

Tel Potol

Sorshe Narkel diye Dim/Egg in Coconut and mustard sauce

This dish goes very well with roti/paratha or even with hot steamed rice.This one is a dry dish and should not be watery.This one is easy to make and one of my favorite egg dish.Here goes the recipe.

Ingredients:

1. Eggs - 6
2. Potatoes - 2 (cut into slices)
3. Grated Coconut - 1 1/2 cup
4. Mustard paste - 2 tbsp (I have used ready made mustard powder, I have soaked 2 tbsp of ready made mustard powder in 1/2 cup of water)
5. Green chilies - 5-6 slit
6. Kala jeera /kalonjee - 1/2 tsp
7. turmeric powder - 1 tsp
8. mustard oil
9. salt to taste

Method:

1. Fry the boiled eggs in 2-3 tbsp oil and keep them aside.
2. In the same oil add kalanjee. Then add potatoes and green chilies.Fry for sometime till the potatoes are slightly brownish.
3. Add turmeric powder and fry for 1 more min.
4. Now add water so that it just covers the potatoes(this dish should not be watery, its a dry preparation).
5. Add salt and let the gravy boil.
6. While its boiling, add the eggs,coconut and mustard paste.
7. Stir for sometime till it becomes dry.

Sorshe Narkel diye Dim

Macher Matha Diye Dal

This one is a typical bengali dal recipe.

Ingredients:

1. Fish Head of Rohu/Katla - 2
2. Moong Dal - 250 gms
3. Onion paste - 2 medium size
4. Ginger paste - 1 1/2 tsp
5. Garlic paste - 6-8 pods
6. turmeric powder - 1 tsp
7. chilly powder - 1 tsp
8. cumin seed - 1/2 tsp
9. cardamom - 3
10. cloves - 4-5
11. Cinnamon stick - 1"
12. Ghee - 1 tsp
13. Mustard Oil - for frying
14. sugar and salt to taste

Method:

1. In a kadai fry the fish heads in 2-3 tbsp mustard oil.When its almost fried hit with a flat spoon so that it divides into pieces.
2. Now heat a pressure cooker and roast the moong dal for 5 mins till the color changes.
3. Add the fried fish heads to moong dal. Add double amount of water,salt and turmeric powder and close the lid of the pressure cooker.Switch off the flame after 4 whistles.
4. Now take a kadai and heat 2 tbsp mustard oil.
5. Add cumin seeds to it.When it splutters, add the whole garam masala (cinnamon,cardamom and cloves).
6. Add onion,ginger garlic paste and fry till the onion becomes brownish and oil should come on top.
7. Add chilly powder and stir for 1 min.
8. Now add pressure cooked dal with fish head.Stir continuously for 5 mins.
9. Now add required amount of water(according to the thickness you want).Add some salt if needed and let it boil.
10. When its boiling, add little sugar and boil for 1 more min.
11. Before switching off the flame add 1 tsp of ghee.
12. Serve with steamed rice.

Macher matha diye dal

Fish Finger Fry

I can never forget those old golden days when in bengali wedding food items were served by caterer people or family members and we used to sit on benches in batch to eat that..there was no buffet system and sitting in batch and eating was more familiar experience with a personal touch..Gone are those days! But what remains same is one fish starter and undoubtedly fish fry will dominate this.But I don't manage to get bhetki fillet in my local fish stall.But I get plenty of what we call bhola bhetki. So I tried to do fish finger with that bhola bhetki fillet.It came out very well but if you manage to get bhetki fillet then it will be better.

Ingredients:

1. Bhetki fish fillet cut into finger size pieces - 500gms
2. chopped Coriander leave - 1 cup 
3. Green Chilly - 4-5
4. garlic paste - 2 tbsp
5. Lemon - 2
6. egg - 1
7. Corn flour - 2 tbsp
8. Bread scrump - 2 cups
9. salt to taste
10. Oil for deep frying

Method:

1. Marinate the bhetki fillet with 1 lemon juice and salt for at least 30 mins so that the water comes out from bhetki. Drain this water which comes out from fish.
2. Now make a paste of coriander,green chilly, salt, garlic and the remaining 1 lemon juice.Mix it with marinated fish and keep inside refrigerator for 1 hour.
3. After 1 hour take out the fish and add corn flour to it.
4. Then add one beaten egg.
5. Now roll each fish finger on the bread scrump so that the bread scrump sticks to all sides evenly.
6. Adjust the shape of the fish finger with your hand softly.
7. Now deep fry the fish finger in oil and serve with salad and mustard sauce(kashundi).

Fish Finger

Fish Finger

Glass Painting

Doi Mach

Doi mach is actually a popular Bengali Dish. Here in chennai we have just found out a brilliant fish shop. Trying fish preperations for the first time in my life  :P as i have started cooking just after my marriage :P.. Yesterday i made Doi Mach and planned to take photographs of the whole procedure but i broke the pieces of the fish while cooking and my heart broke :( forgot to take the pics due to this :( anyways .. the taste was good according  to my husband and then again planned to post the recepi and start googling and found out a image which is nearly as mine. So Here the Recipe goes:

Ingredients(for 2 pieces): For Marination:Fish- 2 pieces
                                          Plain Curd- 2 big spoon
                                          Mustured Oil-1 Tspoon
                                          Onion- 2 medium size
                                          Ginger- 1 tspoon
                                          Garlic- 1 and 1/2 tspoon

                           For Cooking:   Mustered Oil- 4 Tspoon
                                          Garam Masala- 2 Cinnamon,3 cloves and 2 Cardamom)
                                          Termaric Powder- 1 tspoon
                                          Bay leaf- 1
                                          Green Chillis- 1 or 2
                                          Red Chilli Powder- as u want
                                          Salt- to taste
                                          Sugar to taste
                                       
Procedure: Make a paste with Onions, Ginger and Garlic. Marinate the fish with the paste(use atleast 2 big spoon and rest keep aside), plain curd and  mustered oil for 1 hr.

Now, after one hour, take a pan, heat oil, and fry garam masala, bay leaf and green chilli. Now add the rest of the paste and fry. add red chilli powder and sugar  Add the Fish pieces and the marinated gravy with it.add salt.Cook upto dry the whole thing. Now add water (as much gravy u want) and boil upto oil comes out.Take out in another serving bowl and serve with Rice.

*Care should be taken while stiring the fishes as mine were broken.

Shahi Tukda

Ingredients:

1. Full fat Milk - 1 lit
2. Bread - 5 slices
3. Elaichi - 3-4
4. Cashew - 10
5. Raisins - 15
6. Pistachio - 1 tbsp(optional)
7. Saffron - a pinch soaked in 2tbsp milk (optional)
8. Ghee - 3 tbsp
9. Sugar - 1 and half cup

Method:

1. take a nonstick pan.Add milk and elaichi. Start boiling.
2. When the milk starts boiling reduce the flame and keep stirring occasionally so that the milk should not burn at bottom.
3. When the milk becomes thick, add sugar and continue boiling the milk.
4. The milk should reduce to half of its volume.It takes almost 45 mins for me.For you it may vary.
5. When the milk is getting boiled, fry the dry fruits in 1 tbsp ghee and keep them aside.
6. Cut the sides of bread slides and cut each slices diagonally.
7. Fry them in 2 tbsp ghee till they become brownish.
8. Boil 1/2 cup of sugar with 1/2 cup of water till the sugar melts in the water.
9. Dip the fried bread slices into sugar syrup for 1 min.
10. Just before serving take a dish and spread the bread slices.
11. Pour the milk over bread slices.
12. Garnish dry fruits and saffron over the top.

Shahi Tukda

Malabar Prawn Curry

Ingredients:

1. Prawn - 500 gms
2. Coconut grated - 1 and 1/2 cup
3. Onion - 2 sliced
4. Tomato - 1 cut into small pieces
5. Garlic - 2 tbsp chopped
6. Ginger - 1 tsp chopped
7. Green Chillies - 5-6 slit
8. Curry leaves - 15
9. Tamarind pulp - 1 and 1/2 tbsp
10. turmeric powder - 2 tsp
11. Chilly powder - 2 tsp
12. Cumin powder - 1 tsp
13. Coriander powder - 1 tsp
14. Garam masala powder - 1 tsp
15. Mustard seeds - 1tsp
16. Refined Oil or Coconut oil

Method:

1. Add salt and turmeric powder to the prawns.
2. Heat 2 tbsp oil in kadai. Fry the prawns for 2-3 mins on both the sides.Fry them in batches.Keep them aside.

     4. Heat 2 tbsp oil in the same kadai.Add mustard seeds.

     5. When the mustard seeds crackle, add onion,green chilly,curry leaves and chopped ginger and garlic.

     6. Fry them till the onion becomes soft and transparent.

     7. Add tomatoes and fry till tomatoes are mushy.

    8. When the oil separates, add turmeric powder,chilly powder,cumin and coriander powder and garam masala powder.Fry for 2 mins.

   9. Add 3 cups of water and salt.
  10.While its getting boiled, make a paste of grated coconut, 1 green chilly and tamarind pulp.
  11.When the gravy starts boiling, add the fried prawns.Cover and cook for 5-6 mins in slow flame till the prawns are cooked prperly.

     12.  Now add the coconut paste and cover and cook in slow flame for 5 mins more.

     13. Now serve it hot with steamed rice.

Malabar Prawn Curry

Koraishutir Kachuri/Green Peas Kachori

My favorite recipe in winter is koraishutir kachuri. Though now I get frozen peas almost all over the year but I still remember my childhood days when karaishutir kachuri was a staple food on almost all days in winter.Me and my friends just loved to relish the hot kachuris with dum alu made by my mother.Oh heaven! My best friend Somdatta often calls me up and still we talk about that heavenly tasted karaishutir kachuri made by mom.I tried to follow her recipe here.

Ingredients:

1. Maida - 250 gm
2. Green Peas - 250 gm ( I have used frozen one but one can use fresh one as well)
3. Ginger paste - 2 tsp
4. Hing - 1/2 tsp
5. Cumin powder - 2 tsp
6. sugar and salt to taste
7. Refined oil

Method:

1. Make a dough with maida, 1 tsp salt, 2tbsp refined oil and water.Spread 1 drop of oil on the dough and cover it.Keep it aside till you are done with the filling.
2. Make a coarse paste of green peas with the help of mixer grinder.
3. Now heat 1 tbsp of oil in a nonstick kadai.
4. Add hing and the green peas paste.
5. Add ginger,salt and sugar.
6. Keep stirring it till the peas become dry.You need to make it really very dry.If there is any water left in the filling,then at the time of rolling the filling will come out.
7. When its almost done, add cumin powder.It will soak the remaining water and make it absolutely dry.
8. Now make small balls from the dough.Flatten it little bit with the help of your hand.Fill the green peas filling within it and close the ball.You should take same amount of filling as the ball size.
9. Now roll the balls and deep fry them in hot oil.

It best goes with dum alu.I prepare a dry dum alu which goes very well with this.I'll post that recipe in my next post.

just before adding cumin powder

after adding cumin powder

Frying in hot oil

koraishutir kachuri

Jhuri Alu Bhaja

The favorite vegetable for bongs is potato or alu. We use alu in almost all our veg dishes. Even we can't think our non veg dishes also without alu, be it fish curry,mutton curry,chicken curry or biriyani. Alu is like omnipresent for us.So when it comes to any potato dish ask any bong which is their favorite alu dish and they will swear by jhuri alu bhaja. We love this dish more than McD french fries.It goes absolutely heavenly with rice and dal. So here goes the recipe.

Ingredients:

1. Potato
2. turmeric powder
3. salt
4. pepper powder
5. Mustard Oil for deep frying

Method:

Jhuri Alu Bhaja

1. peel the potatoes.
2. Grate them using one grater.
3. Put them in a sieve and wash thoroughly under running cold water.
4. Wait for sometime till the water drains put of the sieve.
5. Now add 1 tsp turmeric powder and mix well.
6. Heat mustard oil and fry the grated potatoes in batches.Do not add too much at one go otherwise they will stick together.Do not add salt this time.Salt will make water to come out and the outcome will not be so crispy.Fry till it becomes crisp.If it starts to get brownish then lower the flame and fry so that it will not burn.
7. Before serving sprinkle some salt and pepper powder.

I am linking this with Only - Crazy for Potatoes hosted by Sowmya and organized by Pari