Maharashtrian cuisine ...... Kandachi Pat takun Zunka, Bajri chi Bhakri and Kolambi Bhat

 Maharashtrian cuisine......

Kandachi Pat takun Zunka

Bajri chi Bhakri 

Kolambi Bhat

Kandachi Pat takun Zunka

Ingredients

2 cups Spring Onions chopped 

1 Onion chopped 

2 Green chillies chopped 

1 cup Gram flour 

1/2 tsp Chilli powder 

1/2 tsp Turmeric powder 

1/4 tsp Mustard seeds 

2 tbsp Oil

Method 

Heat oil in a wok. Add mustard seeds. Let it crackle. Add onion and chillies. Sauté for few minutes. Add spring onions and sauté for 2 minutes. Add the gram flour little at a time and stir it. Sprinkle some water and keep stirring and cooking till the gram flour has cooked and Zunka is dried. Serve hot with Bhakri.

Bajri chi Bhakri 

Ingredients

1 cup Bajra flour

Warm water

Salt to taste 

Ghee to apply

Method 

Take Bajra flour in a mixing bowl,  make a well in the middle. Add salt and warm water. Knead it to make a soft dough. Make round balls out of the dough. On a flat surface, sprinkle someflour. Take a portion and pat the ball with your palm. Use flour as required. Keep flattening the ball in circular motion to make round shape like roti. Don't make it too thin. Heat the  skillet. Lower the flame. Place thr bhakri on skillet and spread little of water on upper side of bhakri. When water on bhakri dries completely turn it to cook from other side. Now remove the bhakri from the skillet and keep it on the direct flame. It will get puffed. Remove from the flame and apply  ghee from top.

Kolambi Bhat

For the Wet Masala 

Ingredients 

15 Garlic cloves 

1" piece Ginger 

3 Green chillies 

1 tbsp Coriander leaves 

1 tbsp Grated Coconut 

1 tsp Coriander seeds 

1 tsp Poppy seeds 

1 stick Cinnamon 

3 Cloves 

15 Pepper corn

Method 

Add all the above ingredients and water in the grinder and grind it in to a paste.

For Kolambi Bhat

Ingredients 

2 cups of Prawns peeled and cleaned

4 cups of Basmati Rice washed, soaked for 10 minutes  and dried 

3 Onions sliced 

2 Tomato sliced 

1 tsp Red chilli powder 

1/2 tsp Turmeric powder 

2 Cloves 

1 Black Cardamom 

1 stick Cinnamon 

2 Bay Leaves 

1 Dry Red Chilli 

1 Star Anise 

Wet Masala 

1 tbsp Lime juice 

8 cups of Hot water

4 tbsp Oil

Coriander leaves chopped for garnishing

Method 

Heat oil in a wok. Add the cloves, cinnamon, cardamon, star anise, bay leaves and dry red chilli. Sauté it for a minute. Add the onions and sauté it till light brown in colour. Add the prawns and sauté it for 2 minutes. Add the rice and sauté it for another 2-3 minutes. Add the wet masala paste, tomatoes, turmeric powder, chilli powder, salt, lime juice and water. Cook till the rice is done. Garnish with coriander leaves.

Konkani Thali

Konkani Thali

Tur chi Dal
Papdi chi Bhaji
Surmai Machi Fry
served with Chappati and Rice...

Daali Thoy / Tur chi Dal
Ingredients
1 cup Toor Dal
2  Green Chillies
1 inch piece Ginger grated
1/2 tsp Turmeric powder
Salt to taste
1/2 tsp Mustard seeds
Few Curry leaves
1 Dry Red Chilli broken
2 Pinch of Asafoetida
Few Coriander leaves chopped
2 tsp Ghee

Method
Cook dal in pressure cooker with a turmeric, salt, green chillies and ginger. Heat ghee. Add mustard. When mustard starts to crackle, add curry leaves, red chilli and asafoetida. Pour this seasoning to the cooked dal. Simmer for 2 minutes. Add coriander leaves and if you want pout more ghee on the dal.  Serve with hot rice.

Flat Beans Bhaji (Papdi chi Bhaji)

For the Ground Masala
Ingredients
1/2 cup Coconut
2-3 Red Chillies
1/2 tbsp Tamarind paste
1 tsp Coriander seeds
1 tsp Mustard seeds
1 tsp Jaggery

Method
Add all the above ingredients in a grinder and grind the ingredients into a paste.

For the Vegetable
Ingredients
1/2 kg chopped Flat Beans
2 Onion chopped
1 Tomato chopped
3 Green chillies cut into pieces
Few Curry leaves
Wet Masala
1/2 tsp Mustard seeds
1/4 tsp Asafoetida
1/2 tsp Turmeric powder
Salt to taste
2 tbsp Oil
Few Coriander leaves chopped

Method
Add oil in the pan. Heat it. Add mustard seeds and let it crackle. Add Curry leaves and asafoetida. Add the tomato. Sauté it for 2 minutes. Add the flat beans. Sauté it for few minutes more. Add salt,turmeric powder and wet masala. Stir and cook it 2 minutes. Add 1/4 cup water and cover and cook till the flat beans have become tender. Garnish it with coriander leaves.

Surmai Machi Fry
Ingredients
6 pieces of sliced Surmai
1 tsp Tamarind paste
Salt to taste
1/2 tsp Turmeric powder
1 tsp Konkani Masala
1/2 Chilli powder
1/2 cup Samolina
Oil for Shallow frying

Method
Marinate the fish with Tamarind paste,
Salt,Turmeric powder,Konkani masala and
Chilli powder for 15 minutes. Coat the fish with Samolina. Heat the oil in a pan. Fry the fish till golden brown from both the sides. Serve hot.

Jamaican Fried Red Snapper

Jamaican Fried Red Snapper

Must try... The pickled Vegetable and the fish combination is awesome..

For Marinating the Fish and Frying the Fish

Ingredients

4 Red snapper, cleaned, scaled, washed and give 3 cuts 

Salt to taste 

1 tsp Pepper powder 

Oil for frying shallow 

Method 

Rub salt and pepper on both side of the fish. Heat oil in a pan over. Fry the fish until browned and crisp.  Remove fish and place on a paper towel.

For the VegetableTopping 

Ingredients 

2 medium Onions sliced

1/2 large carrot, peeled and cut into thin strips

1 tsp Garlic minced

1 Chilli minced 

1 sprig fresh Thyme leaves

1/4 cup Vinegar

1 tbsp Water

1/2 tsp All spice powder (1 small stick Cinnamon, 2 Cloves, small piece Nutmeg and 4 Pepper corn)

Salt to taste 

1/4 tsp Brown Sugar

1 tsp Oil retained from the fish fry. 

Method 

Heat 1 teaspoon oil in a pan. Stir onion, garlic and carrot into the pan; cook and stir 1 to 2 minutes. Add thyme, allspice, chilli, vinegar, water, salt, and sugar and continue cooking until onions have softened and liquid has reduced, about 5 minutes .Serve fish with this topping...

Potal Maach Doi Shorshe Diye Pointed Gourd and Rahu Fish in Mustard and Curd

Potal Maach Doi Shorshe Diye
Pointed Gourd and Rahu Fish in Mustard and Curd

For the Fish
Ingredients
6 Rahu Fish pieces
Salt to taste
1/2 tsp Turmeric powder
1/4 cup Mustard Oil to fry the fish

Method
Marinate the fish for 15 minutes with turmeric and salt. Take oil in a pan, heat it. Fry the fish till brown on both the sides.

For the Mustard Sauce
Ingredients
3 tbsp of Mustard seeds soaked in water
2 tbsp Poppy seeds
2 Green Chillies
1/2 tsp Turmeric powder
Salt to taste
1/4 cup Curd

Method
Drain the water from the mustard seeds, add all the above ingredients into the blender. Blend and make a smooth paste.

For the Gravy
Ingredients
6 Fried Fish
1/2 kg Pointed Gourd peeled roughly... Some peels should remain on the vegetable, cut vertically into half.
Mustard Sauce
2 Green or Red Chillies slit
1 /2 tsp Kalonji / Nigella seeds
3 tbsp Mustard Oil
Few coriander leaves chopped for garnishing

Method
Take 2 1/2 tbsp oil in a wok, heat it. Add Nigella seeds and chillies. Let the seed crackle. Add the pointed gourd. Stir fry for 3 to 4 minutes, add the mustard sauce and 1 cup water, cover and cook till the pointed gourds are tender. Add fish, simmer for 2 minutes more, drizzle the remaining mustard oil on top. Garnish with coriander leaves.

Rui Macher Dimmer Bora

Rui Macher Dimmer Bora
Fish Eggs Pakoda
Ingredients
1 cup Fish Eggs
1 Onion finely chopped
2 tbsp Coriander leaves chopped
2 Green Chillies chopped
2 Garlic cloves chopped
1/4 tsp Turmeric powder
1/4 tsp Chilli powder
1/4 tsp Nigella seeds
Salt to taste
1/2 cup Gram flour
Oil to fry

Method
Mix all the above ingredients in a bowl, except oil. Mix it well. Cover and keep for 15 minutes. Add oil in a pan, heat the oil. Put 1 tsp of the batter in the oil, repeat the process. Fry it till crispy golden brown. Have it with hot rice.

Chingri Mach diye Kalmi Saag / Water Spinach Fried with Prawns

Chingri Mach diye Kalmi Saag / Water Spinach Fried with Prawns

Ingredients
1 small bowl medium size Prawns
1 bunch Kalmi Saag chopped
6 Garlic Cloves minced
2 Green Chillies slit
1 Onion chopped
1 Tomato chopped
Salt to taste
1/2 tsp Turmeric powder
2 tbsp Oil

Method
Take a wok, add oil. Heat it. Add garlic, chillies and onion. Sauté it for few minutes. Add the Kalmi saag, tomato, salt, turmeric and prawns. Stir fry and cook till the water from the Kalmi saag dries up. Serve it with hot rice.

Piach Pata Aloo Begun diye Chingri Mach (Spring Onion with Potatoes Brinjal and Prawns)

Piach Pata Aloo Begun diye Chingri Mach
(Spring Onion with Potatoes Brinjal and Prawns)
Ingredients
1 small bowl of Medium size Chingri (Prawns)
1 bunch of Spring Onions cut into 1 inch size
2 Potatoes cut into medium size cubes
1 big Brinjal cut into medium size cubes
1 small size Tomato chopped
2 Green chillies slit
1/2 tsp Turmeric powder
1/2 tsp Coriander powder
Salt to taste
1/2 tsp Nigella seeds
1 tbsp Mustard oil

Method
Take a pan, add oil and heat it. Add nigella seeds and chillies. Sauté it for 2 minutes, add the potatoes and stir cook for 3 minutes. Add the brinjals, prawns and the tomato. Stir cook for 3 minutes more. Add the spring onions, tomato, turmeric powder, coriander powder and salt . Stir and cover the pan. Stirring it occasionally on low flame cook till the potatoes and brinjals are cooked. Don't add water while cooking,  it cooks in it's own juices.

Konkani Kolmi Pulau with Kolmi Rassa

Konkani Kolmi Pulau with Kolmi Rassa

For the Konkani Masala
1 cup Dry Bedagi chilli
1 cup Dry Sankeshwari Chilli
1/4 cup Coriander seeds
1/4 cup Cumin seeds
2 tbsp Caraway seeds (Shahi jeera)
1/2 cup Fennel seeds
1/4 cup Mustard seeds
2 tbsp Poppy seeds
4 big stick Cinnamon
8 pieces Black Cardamoms
6 pieces Green Cardamoms
3 tbsp Cloves
3 tbsp Black pepper corns
10 pieces Star anise
3 tbsp Cobra saffron/ Cassia buds
1 tbsp Stone flower
2 tbsp Mace
10 Bay leaves
1 tsp Asafetida
2 tbsp Turmeric powder

Method
Roast all the above ingredients except Asafetida and Turmeric. Cool the roasted spices and grind all the above ingredients along with Asafetida and Turmeric into a fine powder. Store it in a dry air tight container and it stays fresh for more than 6 months. This Masala can be used for any gravy dishes.

Kolmi Pulau and Kolmi Rassa

For the Marination
Ingredients
2 cups clean medium size Prawns
2 tbsp Roasted Grated Coconut
6 Garlic cloves
1 small Piece of Ginger
2 tbsp Coriander Leaves
Salt to taste
1 tbsp Lime juice

Method
Take all the ingredients except the prawns and grind the wet masala by adding 3 tbsp or more water to the paste. Add the wet masala to the prawns, marinate it for 30 minutes.

For the Rice
Ingredients
1 1/2 cup Basmati Rice soaked for 30 minutes
2 cloves
1 Green Cardamom
1 small stick Cinnamon
1 Bay Leaf
1 Star anise
Salt to taste
1 tsp Sugar
2 tbsp Oil

Method
Take a pot. Add oil, let it heat. Add the cloves, cardamom, cinnamon, bay leaf, star anise. Sauté it for 1 minute. Add sugar, stir for 30 seconds. Add the rice, stir the rice for 2 minutes. Add salt and 3 cups of water. Cook the rice. Keep the cooked rice aside.

For the Kolmi (Prawns)
Ingredients
Marinated Prawns
2 Onions sliced
1 Tomato sliced
Few Curry Leaves
1 tsp Garlic paste
1/2 tsp Ginger Paste
4 Kokam pieces
Salt to taste
2 tbsp Konkani Masala
2 tbsp Oil
Few Coriander and Mint leaves chopped for garnishing

Method
Take a wok, add oil. Heat it, add the ginger and garlic paste. Sauté it for a minute, add the onions and curry leaves. Stir the onions and fry it till light golden brown. Add the marinated prawns, stir fry the prawns for 5 minutes. Add the tomatoes, salt and Konkani masala, stir and mix the masala. Add 4 cups of water. Let it simmer for 10 minutes. While the gravy is simmering, take the prawns and 2 ladle of the gravy out. Switch of the gas and strain the rest of the gravy out. Take the masala remaining on the strainer and add it to the prawns. Keep the strain gravy ( Rassa ) aside. 

Take the prawns and add it back into the wok. Add the cooked rice and mix it well with the prawns.Cover the wok and for 2 minutes keep the wok on low flame. Take it off the gas and sprinkle mint and coriander leaves on the Kolmi Palau and sprinkle few chopped coriander leaves on the Rassa. Serve the hot Konkani Kolmi Palau with Kolmi Rassa and Salad.

Macher Jhal-Pherchi

Macher Jhal-Pherchi
This recipe is taken  from “Thakur Barir Ranna” (Recipes from Tagore's Kitchen) written by Purnima Tagore, in the occassion of 150th birth anniversary of Rabindranath Tagore, this book was published with  variety of recipes listed in the book. These recipes are collection of recipes from a book handed down to her by her aunt, Indira Devi Choudhurani. Indira Devi, the favorite niece of Rabindranath Tagore, she had never cooked on a regular basis. But whenever she liked a dish, she would make it a point to collect the recipe from the cook and note it down in her book. The author has also included some of her own recipes in the book. It is not that all the recipes are from Jorsanko Thakurbari, but they are from Tagore's kitchen.
This recipe is prepared in a different way for the regular Bengali cuisine. The taste is awesome.....

For the Rosted Spice powder
Ingredients
1/2 tsp Caraway seeds
1/2 tsp Pepper
2 Green Cardomom powder
1 small Cardomom sticks
2 Cloves
2 Red Dry Chillies

Method
Dry roast the spices and grind it.

For the Fish
Ingredients
6 pieces of Rahu Fish Or 12 pieces of big size Prawns
1 small Onion chopped
1 small Onion paste
1 tsp Ginger paste
1 Whole Fresh Chilli slit
1/2 tsp Turmeric powder
1/2 tsp Sugar
Rosted Spice powder
Salt to taste
1 tbsp Lime juice
2 tbsp of Ghee

Method
Take the fish pieces and par boil the fish pieces in 2 cups of water. Take the fish pieces out from the water and keep it aside. Keep the fish stock. Take a wok. Add the ghee, fry the chopped onion till golden brown, take it out and keep it aside. In the same ghee add the ginger, onion paste, turmeric powder and sugar. Sauté it for 2 minutes. Add the salt and fish pieces. On a low flame let the fish pieces cook for a minute on both the sides. Add the fish stock. Let it simmer for 10 minutes till the gravy becomes a bit thick. Add the fresh chilli, roasted spice powder and lime juice, mix it with the gravy. Let it cook for 2 minutes more, serve it hot with rice.

Grilled Garlicky Herbed Gondharaj Sole fish with Baked Sweet Potatoes.

Grilled Garlicky Herbed Gondharaj  Sole fish with Baked Sweet Potatoes.

For the Baked Sweet Potatoes
Ingredients
1 medium sweet potato, unpeeled, cut into thick wedges
1 tsp Melted Butter
Salt to taste
1/4 tsp Pepper powder

Method
Preheat oven to 180 degree Celcius.  Put the sweet potato wedges on a baking tray and toss through 1tsp of melted butter, salt and pepper powder. Bake  in the oven for 45 minutes turning occasionally or until golden and tender. Keep it aside till the fish is ready. Keep the baking tray on top of the hot oven, so the sweet potatoes remain hot.

For the Sole Fish
Ingredients
4 pieces of Sole fish fillets
1 whole Pod of Garlic peeled
Few fresh Sage
1 small stem of RoseMary
2 Gongharaj Lemon Leaves
1 tbsp Gondharaj Lemon juice
1 tbsp Melted Butter
Salt to taste
Garnish with chopped Chives and Gandharaj Lemon slices

Method
Take a chopper, add  garlic cloves, Rose Mary, lemon leaves, lemon juice, melted butter and salt. Chop and mince all the ingredients together. Apply the minced ingredients on the fish. Marinate it for 30 minutes. Preheat the oven to 200 degrees Celcius. Grill the fish for 25 minutes, turning the fish occasionally. Serve the fish with sweet potatoes and sliced lemon, sprinkle chopped chives.

P.S. Any lemon can be used if Gandharaj lemon is not available and any fish fillets can be used.

Palong Saag Macher Matha Diye Chorchori (Spinach Leaves and Fish head cooked with Mix Vegetables)

Palong Saag Macher Matha Diye Chorchori (Spinach Leaves and Fish head cooked with Mix Vegetables)

Chorchori is a tradition Bengali preparation made with green vegetables like Spinach or Malabar Spinach mixed with any different types of mix vegetables. It can be made either in vegetarian or non vegetarian manner. Any vegetables like Radish, Pumpkin, Potatoes, Flat beans, French beans Carrot, Raw Banana, Cabbage can be used. For non vegetarian Chorchori Rrahu, Kathla, Ilish or Bhetki fish head can be  used... Even the Macher / Fish (Potka / Tel) Oil / Fat is used. Chorchori will taste better if cooked few hours serving.

Ingredients
Big Hilsa or Rahu or Kathla Fish Head and Fats
1 Bunch of Spinach Leaves with Stem and Roots if Possible cleaned, cut into pieces and soaked in water
1 Big Potatoe with peel cut into medium cubes
1 cup Yellow Pumpkin with peel cut into medium cubes
1 Raw Banana with peel cut into medium cubes
6 to 8 Flat beans cut into half
6 to 8 French beans cut into half
2 Green or Red Chillies
1/2 tbsp Turmeric powder
1/2 tbsp Cumin seeds powder
Salt to taste
2 Bay leaves
1 Dry Red Chilli
1 tsp Panch Phoran
1 tbsp Mustard oil
1/4 cup Mustard Oil for frying the fish head

Method
Take the fish head and the fats, marinate it with 1/2 tsp turmeric powder and salt. Keep it aside. Take a wok, add 1 tbsp of mustard oil, heat it till the smoking point. Reduce the flame, add Panch Phoran, bay leaves and dry chillies. Let the Panch Phoran crackle. Add the vegetables. Stir it, add salt, remaining turmeric powder and cumin powder. Stir and sauté  for 2 minutes. Add the spinach leaves and mix the vegetables. Cover and low flame cook the vegetable for 2 minutes. Add 1/4 cup water and stir. Cook till the vegetables are almost cooked. Take it off the gas. Keep it aside. Take another wok, add 1/4 cup oil, heat the oil and fry the fish head and fats till brown, take the fried fish head and fats and mix it with the vegetables. Take a tbsp of mustard oil used for the frying the fish. Add the mustard oil in the vegetable. Put the vegetables along with the fish back on the flame, cover and cook for 2 to 3 minutes. Serve immediately with hot steaming rice or keep it and have it with hot steaming rice after few hours after cooking to enhance the flavour and the taste of the Chorchori.

Healthy Grilled Tuna Su Style

Healthy Grilled Tuna Su Style
Ingredients
1 medium size Tuna cleaned and slited on both the sides.
Few Curry leaves
1 Lemon grass leaf
2 Lime leaves
Few Coriander leaves including the stem
1 small piece Galangal or Ginger
4 to 6 Garlic cloves
1 fresh Red or Green chillies
1/2 tsp Lime zest
1/2 tbsp Lime juice
1 medium piece of pickled Mango Or Fresh Raw Mango ( Mango soaked in Salt water and pickled)
1 tbsp Mango pickle water
1 tbsp Curd
Salt to sprinkle
1/2 tbsp Oil
For Garnishing
Any Tangy Fruits Sliced like Pineapple, Red Grapes, Strawberry, Kiwi, Sweet Lime, Water Melon or Apple slices
Onion sliced
Lime sliced

Method
Add all the above ingredients in a blender except salt and Tuna. Coarsely mince all the above ingredients. Apply the minced ingredients on the fish and stuff some in between the cuts in the fish. Sprinkle some salt on the fish. Marinate for an hour or more.  Grill the fish on a gas grill skillet from both the sides till brown and cooked or grill it on a charcoal.... Enjoy it with sliced Fruits, sliced Onion and lime.

P. S. If using fresh mango adjust the salt accordingly. As pickled mango has salt, I have sprinkled the salt.

Stuffed Grilled Squids Su Style.....

Stuffed Grilled Squids Su Style.....

Ingredients
4 Squids
1 Red Capcium chopped
1 whole Garlic pod
2 Green Chillies
1 Onion chopped
1/2 tsp Pepper powder
Salt to taste
1 tsp Butter
For Garnishing
Few Coriander leaves and Lime

Method
Clean the squid by removing tentacles and all insides. Separate the fins and all loose skin from the tube. Turn the tube inside out to clean in running water and turn back again and keep it aside. Clean and add the tentacles and fins in a chopper, also add in the onions, red capsicum, green chillies,garlic, pepper powder and salt. Mince the ingredients. Take 1/2 tsp butter in a pan. Add the minced Ingredients, cook till all the juices has dried up. Take the squids, fill the stuffing in the pockets. Seal the mouth with tooth picks. In a baking tray add the remaining butter and grease the tray. Place the stuffed squids in a line. Brush in the remaining stuffing on top of the squids.Pre heat the oven for 10 minutes at 200 degrees Celsius. Bake for 30 to 40 minutes, turning it periodically. Take it out of the oven once brown in colour. Garnish with lime and coriander leaves.

Bengali Thali

Vijayadashami, also known as Dussehra, is one of the most important  Hindu  festivals. The name Dussehra is derived from Sanskrit. Dasha-hara literally means Dashanan ravan (the name of Ravan and in short  Dasha  and  Hara  (defeat) referring to Lord Rama's victory over the ten-headed demon king Ravana. The day also marks the victory of Goddess Durga over the demon Mahishasur. The name Dussehra is also derived from  Sanskrit Ahaha, which means day. For example, Aharnisha is derived from Ahaha+nisha. The Goddess fought with evils for nine nights and ten days. The name Vijayadashami is also derived from the Sanskrit words "Vijaya-dashami", literally meaning the victory on the dashami (Dashmi being the tenth lunar day of the Hindu calendar month). Diwali, the Festival of Lights, is celebrated twenty days after Dussehra.
Information Net source....

People celebrate Dasara with good food and sweets. In Bengal Mutton is cooked on this day. 

Dasara lunch
From below Left to Right
Korola Begun Bhaja (Bitter Gourd and Brinjal fry)
Kocho Chingri Bhaja (Small shrimps Fried with Onions)
Shokto (Mix Vegetable gravy)
Mangshor Jhol (Mutton Gravy)
Misthi Doi (Sweet Curd )
Malai Chamcham
Sandesh
Kher Kadam
Aam Chutney
Pan
Sweets are from Sweet Bengal..

Korola Begun Bhaja (Bitter Gourd and Brinjal fry)
Ingredients
2 Bitter Gourd cut into small pieces
2 Brinjals cut into cubes
1 Green Chillies slit
1 Red Dry Chilli
1/4 tsp Turmeric powder
Salt to taste
1 tbsp Mustard oil

Method
Take a wok. Add oil and heat it. Add red chilli. Sauté for 30 seconds. Add the bitter gourd and stir and cook on medium heat for 5 minutes. Add the brinjals, chillies, turmeric powder and salt. Stir occasionally and cook till the bitter gourd and brinjals have cooked.

 

Kocho Chingri Bhaja (Small Shrimps Fried with Onions)
Ingredients
1 cup small Shrimps cleaned
2 Onions sliced
1 Tomato cut into to strips
2 Green Chillies slit
6 Garlic cloves whole
Salt to taste
1/2 tsp Turmeric powder
1 tbsp Mustard oil
Few Coriander leaves chopped

Method
Take a pan. Add oil. Heat it. Add the onions, garlic and chillies.  Fry the onions till brown in colour. Add the shrimps, tomato, salt and turmeric powder. Sauté on medium flame till the shrimps are stirred fried. Garnish with coriander leaves.

 

Shokto (Mix Vegetable gravy)
Ingredients
Mix Vegetables
02 medium sized  Potato cut into 4 pieces length wise
2 medium sized  Brinjals cut into 4 pieces lengthwise
1 Drumstick cut into pieces
1/2 Radish cut into pieces length wise
4 to 5 Flat green Beans cut into 2 pieces
1 small Bitter Gourd  cut into pieces fried
1 tsp Ginger Paste
Few piece of Boris fried
1/4 tsp Panch Paran roasted and ground
1/4 tsp Panch Paran
1 Bay leaf
1 Red Dry Chilli
1/2 tsp Mustard seeds
1/4 tsp Poppy seeds
1/2 tsp Celery seeds
4 tbsp Milk
Salt to taste
1/2 tsp Oil
1/2 tsp Ghee

Method 

Take 1/2 tsp oil, add bayleaf, Panch Phoran and red chilli. Sauté it for 1 minute. Add ginger and saute it for few seconds. Add the vegetables. Sauté it for 4 to 5 minutes. Add water, stir and let it simmer till the vegetables have cooked. Add salt. In a blender add milk, mustard seeds, poppy seeds and celery seeds. Make a paste out of it. Add the paste to the gravy, add fried bitter gourd and the boris. Let it simmer for 2 minutes. Add ghee and sprinkle roasted Panch Phoran roasted powder. 

Mangshor Jhol (Mutton Gravy)

Ingredients 

1 kg Mutton pieces

2 Potaoes cut into big cubes 

2 Bay leaves 

2 tbsp Mustard Oil 

1/2 tsp Ghee 

1/4 tsp Garam Masala 

For the paste grind all the below ingredients 

2 Tomato chopped

2 Onion chopped

3 to 4 Green chillies

1 small piece of Ginger

4 to 5 Garlic cloves

1/2 tsp Turmeric powder 

Salt to taste 

1 tsp Cumin seeds

1 tsp Coriander seeds

2 Red Dry Chilli 

2 Cloves

1 small stick Cinnamon 

2 Green Cardomom 

Method

Marinate the mutton with the paste for 2 hours. 

Take a pressure cooker. Add Mustard oil. Heat it, add the potatoes and fry it. Remove and keep the potatoes aside. Add the marinated mutton. Stir and cook for 10 minutes on medium flame. Once the marinated juices reduces add  4 cups of water or more as required and add the potatoes. Cover and give 3 whistles or cook till the mutton has cooked. Add ghee and sprinkle garam masala powder. Serve hot. 

Panta Bhat served with Ilish Mach Bhaja, Murgir Bharta, Aloo Bhaja, DalBhate & Aam Tel

Panta Bhat 

Panta bhat known in Bengal or Poitabhat in Assam is a rice-based dish. It is prepared by soaking left over rice in water overnight. Traditionally served in the morning with salt, onion and chilli.It is traditionally considered as beneficial in feverish conditions.It is consumed in Bangladesh and the eastern Indian states of West Bengal and Assam. Panta bhat is especially popular in rural areas and amongst the poorer community. It is a popular dish on the day of Bengali new year. It is often served with fried fish or vegetable curry. Panta bhat or poita bhat is often garnished with Mustard oil, Onion, Chilli, Pickle, and served with Shutki mach (dried fish), Machher jhol(fish curry), especially Shorshe Ilish (Hilsa cooked with mustard), Aloo bhorta or Aloo pitika (mashed potato), Begun bhorta (mashed brinjal) and other Bhorta or pitika (mashed food). A similar dish consumed in the Indian states of Orissa and Chhattisgarh is known as Pakhal, Pokhalo, Pakhala or Pakhal Bhat. It differs from Panta bhat in seasoning as yoghurt is sometimes added prior to the fermentation process. This cold and wet food, is suitable for summer mornings, but in winter dry foods, such as Chira (flattened rice) and Muri (puffed rice) are more preferred.
It has been described in documents from 17th century.During the Mughal Era, members of socio-cultural organizations performed open air concerts, the audience listening to the concert preferred eating traditional food, particularly Panta bhat. Friar Sebastian Manrique a Portuguese Catholic priest of the Augustinian Order reported from his visit of Bengal in 17th century that the people of all communities, according to Manrique, were contented then with the daily meal of rice, often panta bhat, salt and green vegetable (shak). The better-off elements of the society consumed gh, butter, milk and sweetmeats.
In Bangladesh, it is a part of the Pohela Boishakh (Bengali new year festival) festivities. On that day it is consumed as breakfast by urban people. Panta is also served at high-end eateries in Bangladesh and West Bengal. Among Hindu Bengalis, it is consumed during the Ranna-Puja (Bengali cooking festival). In Assam, offering Dudh Panta(milk with stale water-soaked rice) is a part of the marital ritual. In Northeast India, there is a belief that taking painta or panta bhat gives the strength of a tiger.
Panta Ilish - a traditional platter of Panta bhat with fried Ilish slice, supplemented with dried fish (Shutki), pickles (Achar), dal bhate, green chillies and onion - is a popular serving for the Pohela Boishakh festival.
Information from the Net...

My Panta Bhat platter consist of
Ilish Mach Bhaja (Hilsa Fry)
Murgir Bharta (Chicken Bharta)
Aloo Bhaja (Potato Fry)
Dal Bhate (Mashed Dal)
Aam Tel (Mango Pickle)
Sliced Onions
Green chillies
Kagaji Lebu

PantaBhat
Ingredients
Leftover Rice
Water
Salt to taste
Drizzle of Mustard Oil

Method
Take a earthen pot or any vessel. Add the rice and water. Cover with a thin cloth and leave it over night to ferment. While serving add salt and drizzle with mustard oil.

Ilish Mach Bhaja (Hilsa Fry)
Ingredients
2 Pieces of Hilsa
Salt to taste
1/4 tsp Turmeric Powder
Mustard Oil to fry

Method
Marinate the fish with salt and turmeric powder. Let it rest for 15 minutes. Heat the mustard oil till smoking point, reduce the flame and fry the fish till brown on both the sides.

Murgir Bharta (Chicken Bharta)
Ingredients
1/2 cup fine Chicken minced
1 big size Onion sliced
2 to 4 Green chillies minced
4 to 5 Garlic cloves minced
Salt to taste
1/4 tsp Turmeric powder
1/2 tsp Mustard Oil

Method
Take a wok, add oil, heat it. Add the onion slices, garlic and green chillies. Sauté the onion till translucent. Add the chicken minced, salt and turmeric powder. Sauté and stir the chicken occasionally. Cook till the chicken is done.

Aloo Bhaja (Potato Fry)
Ingredients
2 Potatoes cut into small strips
1 big size Onion sliced
2 to 4 Green chillies slit
Salt to taste
1/4 tsp Turmeric powder
2 to 3 tbsp Mustard Oil

Method
Take a wok, add oil, heat it. Add the onion slices and green chillies. Sauté the onion till translucent. Add the potatoes, salt and turmeric powder. Sauté and stir the potatoes occasionally. Cook on medium high flame till the potatoes are done.

Dal Bhate
Ingredients
1/2 cup Massor dal
1 Green Chilli chopped
1/2 Onion sliced
Salt to taste
Few drops of mustard oil

Method
Wash and boil the dal with very less water. Once the dal is boiled and if any water remains then drain the water and boil till all the water dries up, take it off the gas. Add onions, green chilli, salt and mustard oil. Make it into a ball.

Aam Tel
This is a mango and spiced flavoured oil, that is used in Bengali Cuisine. This oil is used for mashes vegetables that we call bhate or used to flavour puffed rice that is eaten for snack.

Ingredients for the Powder Masala
1 tsp Panch Phoran
1 tsp Mustard seeds
1 tsp Coriander seeds
2 Red Dry Chilli

Method
Roast all the ingredients together and let it cool, dry grind the ingredients into powder.

Ingredients for Aam Tel
1 medium size Raw Mango washed, dried and cut into medium size cubes.
1/2 tsp Panch Phoran Roasted
4 Whole Red Dry Chilli Roasted
Dry spice powder
Salt to taste
1/2 tsp Turmeric powder
1 cup Mustard oil, heated and cooled down

Method
Take the mango pieces, add turmeric and 1 tsp salt, rub the mangoes well, spread the mango pieces on a clean cloth and dry it for 2 to 4 hours under the sun. Take all the ingredients and the mango pieces in a bottle. Keep it in the sun for few day. It’s ready to be used.

   

Aloo Begun diye Ilish Marcher Jhol Hilsa with Brinjal and Potatoes

Aloo Begun diye Ilish Marcher Jhol
Hilsa with Brinjal and Potatoes
Ingredients
6 pieces of Hilsa
2 Potatoes cut into thick strips
2 Brinjal cut into strips
1 Tomato cut into strips
4 Green Chillies slit
1 small pieces Ginger
1 tbsp Mustard paste
1/2 tsp Turmeric powder
Salt to taste
1/2 tsp Cumin powder
1/2 tsp Chilli powder
1/2 tsp Panch Phoren
1 Bay Leaf
Mustard Oil for fry
Coriander leaves for garnishing
Method
Marinate the  fish with salt and turmeric powder, let it rest for 15 minutes. Heat the oil. Fry the fish in mustard oil till brown on both the sides. Keep it aside. Remove the excess oil from the wok. Add Panch Phoren, bay leaf and green chillies, let the Panch phoren crackle. Add the vegetables, sauté it for 2 minutes. Add mustard paste, salt, turmeric powder, chilli powder, and cumin powder. Stir and cook for 2 minutes more. Add 2 to 3 cups of water as per the gravy required. Cover and boil till the vegetables are tender. Add the fish and cook for 2 minutes. Add coriander leaves for garnishing. Serve hot with rice.

Parse Mach Shorshe Bata Diye (Mullets in Mustard Gravy)

Parse Mach Shorshe Bata Diye (Mullets in Mustard Gravy)
Ingredients
8 Parse Mach
2 tbsp Onion paste
2 tbsp Tomato paste
1/2 tsp Ginger and Garlic paste
4 tbsp Mustard Paste
2 Green or Red Chillies slit
1/2 tsp Turmeric powder
Salt to taste
1/2 tsp Panch Phoran
Mustard Oil to fry the fish
Coriander leaves chopped for garnishing

Method
Marinate the fish with salt and 1/4 tsp of turmeric powder and keep it for 15 minutes. Take mustard oil in a wok, heat it. Fry the fish from both the sides. Keep the fish aside. Remove the excess oil from the wok, keeping on 2 tbsp of oil in the wok. Add the Panch Phoran and  chillies. Once the Panch Phoran splatters add the onion paste, tomato paste, ginger and garlic paste. Sauté it for 2 minutes. Add the salt, remaining turmeric powder and mustard paste. Sauté it for 1 minute. Add 2 cups of water and let it boil for 5 minutes. Add the fish and boil for another 2 minutes. Garnish with coriander leaves, drizzle few drops of mustard oil and serve with hot rice.

Mustard paste
Ingredients
4 tbsp of Mustard seeds
1 green chilli
1 tbsp Curd
1/2 tsp Poppy seeds

Method
Soak the Mustard seeds in water for 30 minutes. Remove from water and put it in a grinder. Add the rest of the ingredients in the grinder. Add little water to get a thick paste. Strain the paste.

Panch Phoran - Mix Fennel seeds, Fenugreek seeds,      Mustard seeds, Coriander seeds and Celery seeds in equal proportions.

Fish Fry Healthy Treat for the Tastebuds and Soul

Fish Fry Healthy Treat for the Tastebuds and Soul
It is one of the Bengali Delicacy. It is a well know street food of Kolkatta. Usually it is fried in oil, but today I have made fish fry which is not fried.

Ingredients
6 pieces of Boneless Fish Fillets cut into rectangle shapes
1/2 tsp Garlic paste
1/4 tsp Chilli paste
1/4 tsp Ginger Paste
Rock Salt to taste
1/2 tsp Pepper powder
1/2 tsp Lime juice
1 cup Roti Crumbs
2 Egg Whites
Oil spray

Method
Marinate the fish with lime juice, ginger paste , garlic paste , chillies paste, pepper powder and salt for 1 hour.  Beat the egg whites. Take the roti crumbs on a plate. Dip the marinated fish fillet in the egg white. Apply the roti crumbs on the fish. Dip the fish once more in the egg white and coat the fish again with the roti crumbs and shape the fish properly. Take a baking tin. Spray the oil on the baking tin. Place the fish fillets on the baking tin. Grill at 200 degrees celcicus for 45 minutes in a pre heated oven, turning the fish every 15 minutes spraying oil once on both the sides of the fish. Serve hot with salad and mustard sauce.

Parse Macher Aloo Diye Radhuni Batar Jhol Mullet and Potatoes cooked with Celery seed paste to make a Gravy

Parse Macher Aloo Diye Radhuni Batar Jhol
Mullet and Potatoes cooked with Celery seed paste to make a Gravy
Ingredients 
8 to10 whole Parse Fish cleaned
2 Potatoes cut lengthwise
2 tbsp Onion paste
4 tbsp Tomato paste
1/2 tsp Garlic paste
1/2 tsp Ginger Paste
2 to 3 Green chillies slit
Salt to taste
1 tsp Tumeric powder
1/4 tsp Chilli powder
For the paste grind (1 tsp Radhuni (Celery seed),  1 tsp Mustard seeds, 1/2 tsp Coriander seeds, 1/2 tsp Cumin seeds)
1/4 tsp Nigella (Kalonji) seeds
1/2 cup Mustard oil for fry                  

Method
Apply 1/2 tsp turmeric powder and salt to the fish and keep it aside for 5 minutes. Heat the mustard oil in a wok. Fry the fishes till light brown on both sides. Keep the fish aside. Let 3 tbsp oil remain in the wok and take rest of the oil out. Add the Kalonji seeds and green chillies. Add the onion paste, garlic and ginger paste. Sauté it for 2 minutes. Add the tomato paste, salt, 1/2 tsp turmeric powder, chilli powder, ground paste. On a low flame, stir, cover and cook for 2 minutes, stir in between. Add the potatoes and cook for another minute. Add 2 to 4 cups of water depending on the gravy wanted. Cover the lid and cook till the potatoes are done. Add the fish. Simmer for another 5 to 7 minutes.. Serve hot with hot steaming rice.

Healthy Sauted Home Made Whole Wheat Pasta and Vegetables with Fish in Spinach and Cottage cheese Sauce...

Healthy Sauted Home Made Whole Wheat Pasta and Vegetables with Fish in Spinach and Cottage cheese Sauce...

For Home made Whole Wheat Pasta
Ingredients
1 Cup Whole Wheat Flour
Rock Salt as per taste
1/4 tsp Olive Oil Or as per required
Water as per required
P.S. As on restricted Diet I did not add Salt and Oil. Take the ingredients as per required if specific measurements are given by the Dietician.

Method
Take all the above Ingredients in a mixing bowl and make a semi soft dough. Knead it well for 5 minutes, cover and keep it for 15 minutes. Take 2 cups water in a vessel, boil it. Roll the dough out into a thin sheet. Cut into long stripes. Add the strips in the boiling water, boil for 5 minutes till  the dough comes up. Drain the water and keep it aside.

For the Sauted Pasta and Vegetables
Ingredients
Home made Whole Wheat Pasta
1 small Eggplant cut into thick stripes
1 small Red and Yellow Capsicum cut into thick Stripes
1 small Onion Sliced
5 Cherry Tomatoes cut into 2 half
1 small Broccoli cut into pieces
P. S. Other vegetables like Zucchini, Mushrooms, Corns can be added
Rock Salt to taste
1/2 tsp Pepper powder
1/2 tsp Olive oil
Method
Take a pan, add all the above ingredients and on a medium high flame, cover and sauté all the vegetables till cooked. Stir it occasionally. Add the boiled pasta and sauté it.

For Spinach and Cottage cheese Sauce
Ingredients
1 cup Spinach chopped and blanched
1 cup Cottage cheese
1/4 cup Skimmed Milk Curd
1/2 Green Chillies
1 tsp Garlic minced
Rock Salt to taste
1/2 tsp Olive Oil  (Optional)
P.S. Any  Herbs can be added

Method
Take a blender. Add the spinach, cottage cheese, chilli, curd and salt. Blend it in to a paste. Take a pan, add the garlic and the spinach paste. Simmer it on low flame till the rawness of the spinach goes off.

For the Fish in Spinach and Cottage cheese Sauce
Ingredients
2 Fish fillet preferably sweet water fish if on a Salt restricted diet
Rock Salt sprinkle
2 pinch of Pepper powder
4 tbsp Spinach and Cottage cheese sauce
Oil spray

Method
Marinate the fish for 15 minutes with Rock salt, pepper powder and spray oil only once. Take a pan. Roast and cook the fish from both the sides. Add the sauce and cook it for 2 minutes more. Serve it hot.