Sunday, 24 June 2012

Danta Narkol (Green Stem curry with Coconut)



           
Danta Narkol (Green Stem curry with Coconut)

Ingredients:
2 -3 pieces danta( green stem)
1 cup Grated Coconut
½ Teaspoon fenugreek seeds
1 Teaspoon Turmeric Powder
½ Teaspoon Sugar
1 Bay Leaf
2 Oil for frying
2 Tablespoon oil

1 Cup coconut water
4 pieces green chili (slit)
Salt to test.
                              




Instructions:




Cut the danta (green stem) in a small round shape.
Wash and steam the danta (green stem) with little Turmeric and Salt, keep aside
Heat Oil in a deep bottom Wok or Kadai.
Add the bay leaf and
fenugreek seeds. Let it crackle.
Now add the grated coconut and sauté the coconut till light golden.
Add the steamed danta (green stem) and sauté it for two minute.
Add turmeric, green chili (slited), sugar and salt, stir well to mix it thoroughly and cook for 2-3 minutes on high heat.
Now lower the heat and the coconut water , cover and simmer for 10 minutes or till the danta  are soft
Remove the cover and check for seasoning.





Serve hot with Pulow, Rice or Luchi.

Saturday, 23 June 2012

Ilish Macher Kalojeer Jhol [Hilsa Fish with Nigella]

Illish Macher Kalojeer Jhol  [Hilsa Fish with Nigella]

Ingredients

 Ilish/ Hilsa fish spwashed well and then cut into pieces— 4-6 pieces.

Turmeric powder— 1tsp.
Red chili powder- ½ t

slit green chillies— six .

½ tsp of kalojeera / kalonjis (nigella)

Mustard oil— 4tblsp.

Salt to test.
 METHOD
Rub the Ilish/ Hilsa fish pieces with salt and turmeric powder.

Heat mustard oil in a deep bottomed pan. Now lightly fry the Ilish/ Hilsa fish pieces. Then take them out and keep aside.

In the same pan heat the remaining mustard oil. Add kalojeera / kalonjis (nigella). Let it crackle. Then add slit green chillies.

Then add turmeric, red chili powder, salt  with little bit water and stir well till oil come out. Now add 2cup water and let it boil for 5 minutes.

Now add the fried Ilish/ Hilsa fish pieces in the boiling gravy. Cover and cook in low flame for few minutes till the fish is properly cooked.

Now Ilish Macher Kachalonka Jhol [Hilsa Fish with Green Chillies] is ready to be served. Serve it with hot rice.

Friday, 22 June 2012

Razma Makhani (Kidney Beans with Cream)

http://bengalikadai.blogspot.in
Razma Makhani
http://bengalikadai.blogspot.in/
Ingredients:
• 1 cup kidney beans (White)
• 1 cup kidney beans (Red)
• 1 Onion (finely chopped)
• 3 Green chilies (finely chopped)  
• A few Coriander Leaves (chopped)
• 4-5 flakes Garlic Paste
• 1 tsp Cumin Seeds
• 1/2 tsp Turmeric Powder
• 1 Tomato (finely chopped)
• 1/2 cup Stirred Curd
• 1/2 cup Fresh Stirred Cream
• 2 tbsp Butter
• 1 inch Ginger Piece (chopped)
• 1/2 tsp Coriander Powder
• 1/2 tsp Garam Masala
• Red Chili Powder to taste
• Salt to taste
Method
Soak kidney beans overnight in water.
Put kidney beans with water and a little salt in a pressure cooker and cook for about 25 minutes.
Mash the mixture and again cook for 15-20 minutes.
Add cream and curd to the beans.
Heat oil in a kadhai.
Saute cumin seeds and add garlic paste.
Fry the paste till light brown.
Add onions and saute till golden brown.
Add tomatoes, ginger, and green chilies.
Fry till tomatoes turn soft.
Now add turmeric powder, coriander powder, chili powder, and salt.
Fry for a few minutes.
Reduce the flame to medium. Add razma (beans) and stir.
Remove from the flame as soon as it begins to boil.
Add garam masala powder.
Garnish with chopped coriander leaves and add a dash of butter.
Serve with naan or hot rice.

Tuesday, 19 June 2012

Aloo(potato) Chicken Curry- Bengali Style



Ingredients:

1 Kg chicken meat
7-8 tblsp oil (mustard oil)
2 & ½  tblsp turmeric powder

1 & ½ tsp red chili powder
1 & ½ tblsp Cumin Powder
1 cup yogurt

3 pic potato (medium size)
1 &  ½  tblsp ginger pest

1 tblsp garlic chopped
2  tblsp garlic pest
1 tblsp onion chopped

4 tblsp onion pest
Cardamom-3-4 whole pieces
Cinnamon-2-3 small pieces

Bay leaf – 3 pic
Salt to taste
Methods:
Clean  skin, wash and cut chicken into medium sized pieces.
Marinade the chicken with ginger and garlic paste, onion pest, turmeric, chili and Cumin powder with the 1 tblsp raw mustard oil and salt for ½ hour.
Peel the skin of the potato and cut the potato in two pieces. Rub the potato with turmeric and salt. Now fry the potato and keep it aside.
Heat up oil in a pan and add bay leaf, chopped garlic , chopped onion one by one and  stir fry until translucent and soft.  Now add chicken pieces and beaten yogurt and stir fry on a high flame heat up for 8-10 minutes. Now is the time to add potato and stir well till oil come out.  Then add enough water to just cover the chicken. Place a lid on the pan and bring to boil. Reduce to medium heat and simmer for 30 minutes or until the chicken is tender. You will need to keep checking on the chicken as it cooks and adding more water if all the water dries up. Stir often to prevent burning.  Add the cardamom / cinnamon powder 10 minutes before the chicken is served.
The dish should have a fairly thick gravy when done.  serve with hot chapattis (Indian flatbread), Naans (tandoor-baked Indian flatbread) or plain boiled  rice.

Thursday, 14 June 2012

Chire / poha pulao (rice flakes with vegetables)


Ingredients: 

• 200 Chira / Poha
• 100 gm boiled mixed vegetables (potato,carrots, green peas etc)
• 1/2 cup cashew nut (washed) 
• 2 chopped onion
• 2-3 chopped green chilli
• 1-teaspoon chopped ginger
• 1-teaspoon Sompu
• 1 or 2 bay leaves
• 1/2 cup oil
• Salt & sugar according to taste.
• 1/2 cup grated coconut for garnish
• 3- teaspoon ground nut
• 1-teaspoon ghee
Preparation:
1. Wash the chira and dry it on flat surface plate.
2. Heat the oil in a pan, add rai & bay leaves for saut�.
3. Add onion, ginger, & chilli and fry it for till brown.
4. Add the vegetables, ground nut & cashew nut and fry it for a min.
5. Then add the pre-washed chira and mix well.
6. Add salt & sugar to taste and cooked it for 5 min in low fame and mix ghee.
7. When dish is ready, serve hot.

Monday, 11 June 2012

Grilled Pomfret Fish

                                   
video

Ingredients:

1 pomfret fish, cleaned and washed
1 tablespoon ginger paste
1 tablespoon garlic paste
2 teaspoons green chili paste
2 teaspoon cumin paste
2 teaspoon red chili powder
Juice of half lemon
1 tablespoon yogurt
Salt
Oil for basting
  



 
Preparation:


Sore the fish on both sides, add lemon juice and red chili powder and marinade for 10 minutes.You can ground to a paste all the spices like ginger, garlic, etc. separately or blend them all together. Add this wet marinade, tamarind pulp and salt all over the fish, letting some in to the insides too. Let it marinade for 20 more minutes. Drizzle some vegetable oil and grill for 12 minutes, 6 on each side should let the fish sear nicely.

Pabda Hariyali / Pabda Dhone Pata Bata –r Jhol (Bengali Fish Curry)

Ingredients:

5-6 large Pabda Mach or fish
½ tsp of red pepper powder
½ tsp of cumin powder
2-3 tsp of kalo jeere/kalaunji(nigella seeds)
1 tsp of turmeric powder
100 gms Coriander & 1 small bunch Pudina leaves
Green Chili 4 pieces (slit)
3-4 tbs mustard oil for frying fish +2 tbs of mustard oil to make the curry
1 cup of water or vegetable stock


Method
Marinate the fish with turmeric and salt , keep aside for half hour
Heat up a Kadai (pan) and add mustard oil , fry fish on each side for 5 mints at medium till they are turned little brown . Be Careful while frying Pabda Fish. Take out gently after they are fried .
New grind to Coriander and pudina leaves together with the water and make pest.
Clean the pan. Heat 2 tbsp of oil. Add the kalo jeere/kalaunji(nigella seeds/black cumin).
Now add the coriander and pudina pest, turmeric , cumin powder and green chili . Stir and mix them well and continue frying on low flame until the oil separate Pour in 2 cups of water and add salt (as per test). When the water boils, place the fishes back to the kadai (pan) carefully as not to break them. Cover the pan and let it cook for about 10 mints. Take out when the gravy is thick , serve with warm cooked rice .

Sunday, 10 June 2012

Bele Macher Paturi

Ingredients:

Bele fish: (450-500gm)
Onion paste: 1 Teaspoon
Mustard Paste: 2 Teaspoon
Garlic Paste: 1 Teaspoon
Turmeric 1/2 teaspoon
Chilli powder 1/2 teaspoon
Cooking mustard oil roughly 6-8 tbsp

Green chilly - 5 nos (slit)
Salt to taste

Method:


Rub the fish pieces with salt and turmeric powder.

Heat oil in a pan. Then fry the fish till they are golden in both sides. Set aside.

Now put some oil and wait for 2 minutes. Add onion pest and garlic pest. As you get the frying smell of onion, garlic pest then add the mustard pest, salt, Green chilly (slited), turmeric and chili powder.

Sauté this for 2 minute and add 1 cup water to mix well.

Now add the fried bele fish and Sauté this for a minute and you can drizzle some more mustard oil on the top if you wish.cover with the lid.

Seem the hit and let it boil till the gravy turn thick or for 5-6 minute.
Paturi is ready to eat. Serve hot with warm rice.

Saturday, 9 June 2012

Dim Pousto (Egg Curry with poppy seeds & coconut pest)

Dim Pousto

Ingredients

Boiled Egg 4pices
Coconut Paste- 2 tblsp

Poppy seeds paste- 3 tblsp
Turmeric powder - 1/4 tsp
Green chilly - 5 nos (slit)

Sugar- ½ tsp
Mustard/ refined oil – 5 tblsp
Salt to taste

Method

1.Mix together the Poppy seeds paste, Coconut Paste.
2. Cut the boiled egg longitudinally and rub it with the ½ tsp turmeric powder one pinch salt.

3. Heat oil in a pan. Then fry the egg till they are golden in both sides. Keep aside.
4. Add bay leaves and then add poppy seeds pest, coconut pest, salt, sugar and turmeric powder.
    Sauté this for 2 minute and add ½ cup water to mix welll.
5. Now add the fried egg and Sauté this for a minute and cover with the lid.
6. Now lower the heat and let it boil till the gravy turn thik.
7. Curry is ready and can be eaten with white rice, fried rice and polao.

Friday, 8 June 2012

Paneer Bhapa

Ingredients:

Paneer - 250 gms, cubed

Ginger - 1 inch piece, grated
Sugar - 1 tsp
Oil - 3 tblsp
Poppy seeds -4 tbsp

Mustard seeds (white / yellow) – 1tbsp (optional)
Butter - 2 tsp
Green Chillies - 3, chopped


Preparing the paste:
Soak the ingredients for the paste in 1/4 cup of water for about 30 -45 minutes. Grind the mustard, poppy seeds and green chili with salt (Salt is added to avid the bitter taste of the mustard seeds) to make a thick poppy seeds/mustard paste. You can add grated coconut if you want.

 [Alternate way to make mustard paste: Dry grinds the seeds (mustard and poppy) and then mix the powdered seed with about 3 tablespoon water, salt, and green chilies and grind it again for minute and let it sit for about 15-20 minutes.]

Method: 

 Boil the paneer with a little salt and a pinch of turmeric and drain the water.
To this mustard paste add a 1/2 teaspoon of turmeric, 2 tsp. , grated ginger and salt. Sauce is ready. Add 3 cups of water in a pressure cook. Now place a ring in it.
Take a pan and spread little heated butter. Place the paneer pieces on a single layer. Pour the sauce liberally on the paneer pieces so that all the pieces are coated nicely. Place the slit green chilies on top. Drizzle some more butter on the top if you wish and sugar.

Now place this pan on the ring in the pressure cooker. Cover with lid and pressure cook for 1 whistles. Serve hot with roti, luchi (deep-fried flatbread), pulao or white rice.

Aam Katla (Katla Fish curry with raw mango)

Aam Katla
 
Ingredients

4 katla fish/ Ruhu fish steak like pieces
1 tsp of turmeric powder
½ tsp of kalojeera / kalonji
1 bay leaves
3 green chilly silted
½ tsp of sugar
4 to 5 pieces of raw mango pieces de skinned
A pinch of garam masala powder
A pinch of hing (optional)
1 tsp of mustard sauce or mustard paste
6 to 8 tbsp of mustard oil
Salt to taste
 
Method

Rub the fish pieces with salt and turmeric powder. Heat oil in a pan. Then fry the fish till they are golden in both sides. Set aside.
Add kalojeera, bay leaves. As you get the frying smell of kalojeera then add the pieces of raw mango and salt and turmeric powder. Sauté this for a minute and add mustard sauce mix well.
Add 2 cups of water if you want more soup you can add more water. Let it boil in high flame for 5 minutes then add sugar,  hing, garam masala powder, silted green chilly ( while serving make sure to give one green chilly with each fish piece because some love to mash it and have it with rice and it add an extra taste).
Now add the fried fish let it boil for another 2 minutes then put off the flame. Give 10 minutes standing time before serving and Serve with hot steamed rice.