Weekend Special

Think of Bengali Cuisine and Fish comes right at the top. Its true......Bengali cuisine is incomplete without Fish. In the eastern part of the country, states like Orissa, West Bengal, Assam and Tripura have a large Bengali population and these states share the liking for fish. Rice and fish is a staple diet in these parts, as all know. 

Weekend Shopping- Mourala Maach,Boal Maach and  Bata Maach

A Bengali can't do without fish. I love fish but I don't think anyone is as loyal to fish as 
Mr Hubby. Bongs love fresh water fishes and among the salt water fishes the Ilish and Pomfret has gained entry into most Bengali kitchens. There are many different ways of cooking one particular fish. It could be fried, roasted, made into ginger-cumin gravy (Jhol) or cooked with vegetables, cooked in tomato gravy or yoghurt (doi) gravy or just steamed. It's said that Ilish can be cooked in 108 different ways !! Bengali cuisine has subtle flavours. It has remained authentic inspite of a large number of influences. 

Boal Maacher Jhal :

Boal Maach............................................... 850 gms (cut into large size pieces)

Onion ..........................................................1,large

Ginger.........................................................1 inch piece

Garlic..........................................................5-6 pods

Tomato.......................................................1, large

Green Chilly,slit.........................................4

Green Chilly................................................2

Turmeric powder......................................1/2 tsp

Salt...............................................................1/2 tsp

Sugar (optional)........................................1/4 tsp

Kashmiri Red chily Powder.....................1tsp

Nigella seeds(Kalo Jeere)........................a pinch

Bay Leaves.................................................2

Mustard Oil................................................for cooking

Salt&Turmeric..........................................to sprinkle on fish pieces

 How I prepared this fish:

I washed the fish pieces and then marinated the pieces with salt and turmeric powder.

Then I grinded the onion , ginger, garlic, green chillies as well as the tomato separately in a food processer .You can grind them together as well.

Then I heated mustard oil in a wok. We prefer using a wok to other utensils here but you go right ahead and use a pan. Fry the fish pieces carefully and set them aside.

I used the same oil in which I fried the fish pieces to make the gravy as the flavour is in it.
Add a pinch of kalo jeere and 2 Bay leaves  to the oil and then add the onion paste. 

Don't brown the onion but when the onion paste turns light golden, add the ginger paste, garlic paste and the green chilly pastes and stir cook for 2- 3 minutes.

Next, I add the tomato paste and  stir fry well to remove the raw smell and cook  it. 
Mixing a little water to the spice powders help. So I make a paste with a little water and then  add to the gravy and cook.

Adding salt and sugar(optional) at this stage with the spices and cooking till oil rises to the top ,gives  a right colour and texture. 

Fish pieces go in after this along with the slit whole green chillies . After adding them , add a dash of water , cover and let the fish pieces cook for 2-3 minutes. 
This is not a soupy gravy fish curry.  Jhal is usually a dry type dish.

After that the dish is ready to serve....

I would serve this jhal with plain rice.

Mourala Maach bhaaja :

Mourala Maacher jhal, Mourala maacher tok, Mourala maacher bati chachari , Mourala maach Bhaja are a few ways we have this fish in our family. All types of fishes are cooked in various different ways in every Bengali household. 

Mourala Maach or White Bait is a very tiny variety of fish and like all other fishes is a good sourse of Omega 3 fatty acids thats very good for health.I fry this fish with different ingredients  and have already given you ,my readers , one such recipe earlier. Here's Mourala Maach Bhaaja  prepared my moms style for you......

Mourala fish Fry :

Mourala Fish...........................250 grams

Turmeric Powder.....................1 tsp

Salt...........................................1tsp

Red Chilly Powder...................1 tsp

Green Chillies...........................2

Cornflour..................................1 tbsp

                                                      Mustard oil...............................for deep frying

How I Prepared this maach this time :

As our fish monger had already cleaned out the insides of the fish I washed and dried them on a kitchen napkin and sprinkled 1 tsp turmeric powder and 1 tsp  salt over 

the fishes .

Kept it aside for 10 minutes and then mixed 1 tsp red chilly powder, 2 minced  green chillies and 1 tbsp cornflour. This should coat the fishes. If the cornflour is not sticking to the fish wet your hand and use hand to mix all ingredients with fish.

Heat enough mustard oil for deep frying the fish and fry in small batches till crispy.

Remove to a serving dish/bowl and serve delicious crispy fried mourala maach . It is very crispy when fried and is eaten whole with head and bones.

Mourala Maach Bhaaja is served with 1 tbsp ghee, green chilly and plain rice or with daal and plain rice.

My Tip : If you fry in a hurry ,on high heat, the fish will be crisp in the beginning but soon they will soften. So take your time and fry on low heat

 Mourala Maacher Jhaal :

Mourala Maach....................250 grams

Tomato,chopped...................1 medium size

Spring Onion Greens.............1 bundle

Green Chillies ,chopped.........2

Green chilly,slit........................2

Nigella seeds...........................a pinch

Ginger paste...........................1/4 tsp

Garlic paste.............................1/2 tsp

Red chilly powder...................1/2 tsp

Turmeric .................................1/2 tsp

Salt..........................................as per taste

Sugar......................................as per taste

How I Prepared Mourala Maacher Jhaal Peyaj Koli Diye :

Chop the spring onion bunch , tomato, green chillies and slit 2 whole green chillies. 

In a pan, heat oil and fry the fishes till crispy and remove.

Then add a pinch of kalo jeere  (Nigella) to the oil and chopped tomatoes and green chillies. 

Stir fry till the raw taste of tomato has gone and then add ginger and garlic pastes and fry well.

Next add the  spring onions and stir fry. Also add the powdered spices with 1/2 cup of water.Cover and cook.

Add the fish,Give it a mix in the pan and again cover for a few minutes .

This is a dry sauteyed dish and so no gravy is required. Serve with plain rice.

Bata Maacher Jhaal Sorshe Diye :

How I Prepared this fish curry:


 I grinded 2 table spoon of mustard seeds with a pinch of salt and 2 green chillies to a smooth paste with the help of a little water.

I washed and dried the 5 fish pieces and smeared some turmeric and salt on them and left it aside to marinate for a few minutes while I heated some mustard oil in a pan.

Once hot, add the fish pieces one by one carefully to the pan and fry both sides for a minute or two. Remove.

Now add a pinch of nigella seeds, kalo jeere in Bengali and 3-4 slit green chillies to the pan along with the mustard paste.

You may also mix 1 small tomato finely chopped  for colour and a pinch of red chilly powder but I prefer not to .

Next, I added 1/4 tsp salt, 1/4 tsp turmeric powder and sugar to taste.

Add the fish and cover for a couple of minutes and then turn the flame off. There needs to be a little gravy in this fish curry, so check.

Some ladies add 1 tbsp of finely chopped  fresh coriander in the very end and leave the curry in the pan for a standing time of 5 minutes before dishing it out.

Enjoy !!!!! Happy Cooking!!!!!


               We in India are pampered by the fish mongers, who do all the cleaning and we get fish fresh .....within a few hours  of being caught and many a variety is still moving when it come home...
My mother in law would never eat a dead koi or Magur Or singhi fish....She wants these  cleaned in front of her eyes !!!

Chicken Satay

I've mastered  a dish that i call chicken satay, but i  make sure i dont invite anybody from Singapore when i cook this particular dish at home. I know they'll be rather surprised at what's being passed off as chicken satay. This is my version of what my daughter Shreya had on  one of her trips to Singapore. 

Ingredients :

Onion,chopped                                                               1

Garlic,chopped                                                               3 flakes

Soy Sauce                                                                      3 tbsp

Turmeric Powder                                                            1/2 tbsp

Sugar                                                                              1/2 tsp

Cumin Powder                                                                1/2 tsp

Salt                                                                                 to taste

Pepper                                                                            to taste

Chicken Breasts ,pounded                                               600 grams

Bamboo skewers                                                             as needed

White Refined Oil                                                             1/2 tbsp

This is how i prepared it :

Mix the onion,garlic soy sauce, refined oil,turmeric powder, sugar, cumin powder,salt and pepper in a large bowl.Set aside 1 tbsp of this marinade in the fridge until ready to cook.Mix the chicken breasts into the remaining marinade and refrigerate for five six hours.

Soak the sewers in water for 30 minutes. Pre heat the oven to 170 degrees.

Take the chicken out of the marinade and cut each chicken breast to get three long strips.Tie each strip on to the soaked skewer with a thread.

Grill, till the chicken is cooked and soft ,turning frequently.  Keep putting the marinade on top of the chicken every now and  then also brushing oil .

When the chicken is crispy and brown,serve.

Lau Dal Diye (Bottle Goud with Lentils)

Lau (Bottle Gourd)                                                           1,medium size
Moong Dal                                                                       6-8tbsp
Green Chilly                                                                      4
Desi Ghee                                                                         1 tbsp  
Sugar                                                                                1 tsp
Salt                                                                                   as per taste
Cumin Seeds                                                                     1/4 tsp
Bay Leaf                                                                            2
Paanch Phoron                                                                  1 tbsp,roasted &powdered


How i prepare this dish :

Dry roast the moong dal and keep aside.

Peel and chop the gourd very fine.

Roast the paanch phoron and powder it coarse.

Now pressure cook the dal and gourd together till soft. Gourd is a watery vegetable and cooks easily in its own juices but you can add some water if you like. Discard  water if any.

Peeled and Chopped Bottle Goud

Now heat a tbsp of desi ghee in a  wok. Add bay leaf and cumin. Then add the soft gourd  and dal.

Add sugar, salt and green chillies, slit. Give it a mix.

When all are a bit dry add the coarsely powdered paanch phoron and mix.

As no turmeric powder is added its  a white preparation.

Lau Dal  Diye

Ilish Dum Pokht

Whether it rains or not a "Bangali" loves to have Ilish (Hilsa) .This dish was mastered by ma.
My ma in Law says its Ilish Dum Pokht but in actual she has never used the original Dum Pokht technique of slow cooking in a sealed container. This dish is dedicated to my ma,my mentor.

Ingredients :

Hilsa Fish-500 grams
Onion Paste-4 tbsp
Ginger Paste-1 tsp
Green Cardamom-5
Lime Juice- 1/2 tsp
Thick Coconut Milk-1 cup
Pepper Powder-1/2 tsp
Green Chilly-4
Refined Oil-as required
Desi Ghee-2 tsp or as required


Heat Ghee and Oil together in a "Handi".
Crush Green Cardamom and add as tempering.
Add the Onion Paste and saute till reddish.
Add the Ginger Paste and saute a bit and immediately add the Coconut Milk.
Add Salt  ,Green Chilly and Pepper Powder.
Reduce the heat and let the gravy come to a boil.
Add the raw fish pieces and increase the flame.

Let the fish cook. Fish will not take more than a few minutes to cook.

Now after adding the fish pieces you can  put a lid, reduce the flame and seal the utensil with a soft dough made of wheat flour and water.
Cook for a few minutes on low flame and then turn the heat off. Don't open the container immediately
 Remove seal when you are ready to serve. Add the lime juice and 1 tsp Desi ghee before serving.
I use 1/2 tsp lime juice but if you like the sour taste feel free to add more.
Serve with plain rice.

Tandoori Chicken

When my brother -in -law Gautam invited us to dine with him at Flame n Grill an Indian cuisine eatery in Kolkata, I was sure it would be a great outing. All this, because of the trashing reviews this restaurant had received from my eminent excise inspector friend. The first impression of the dimly lit interiors of this restaurant situated in Mani Square is of a cool upmarket place. The interiors arrest our attention , an ethereal sight indeed, but its the buffet spread that attracts my attention.

For those of us who would rather eat at home than have an exquisite dining experience, gourmet everyday is the mezzanine option. Try this ! Puree mangoes with some cucumber, mix with cold water to thin the solution, add some chopped coriander, some salt and lemon juice and you have a cold soup ready!!!Putting together a few simple ingredients you can put gourmet on your table everyday. Duplicating something you ate at a restaurant or your  last vacation, evoking the same delicious smell ,can be fun.

Each Time I bring home a bunch of bright vegetables , I have the feeling that my kitchen has suddenly brightened up. Scooping up all those colours and thinking how to cook them is a pleasure in itself. 

My sister -in -law, Mala cooks up  some simple but amazing dishes with her friends on weekends at her place. She shared with me a few of her recipes, that i would now like to pass on to you all. As you can see she is making chicken.We had tandoori chicken earlier at the restaurant so i decided to try out Mala's recipe at home. Mala's recipe can be made successfully in a conventional oven .

Tandoori Chicken :

Chicken                             1.5 kg, skinned & cut into 4 pieces                                                     or just chicken legs

Lemon                               juice of 2 

Salt                                    4 tsp

Garlic                                2 cloves,peeled & sliced

Onion                                1,large,peeled &sliced

Coriander Powder            1 tsp

Red Food Colour              1/2 tsp

Chilly Powder                  1/2 tsp

To Garnish :

Lettuce                             1

Tomatoes                          1-2,sliced

Onion                                1/2,sliced into rings

Lemon Wedges                 a few

Method :

Make 3 deep cuts in each piece of chicken with a sharp knife. Rub the flesh all over with half the lemon juice, then rub in the salt.
Mix the remaining ingredients to a paste with the remaining lemon juice, using an electric blender.Put the chicken in a baking dish lined with foil,then pour over the marinade.
Cover and leave to marinate for at least 12 hours.
One of the secrets of tandoori chicken is the marinade......the longer the chicken is left in the marinade, the more authentic will be the finished dish. You  may find that in some of the eateries it is usual for the chicken to be marinated in a cool place for 3 days and sometimes even for as long as 1 week.
Roast in a pre-heated moderate oven for 1 1/2hours at 180 degree celcius or until the chicken is tender. Increase the heat to moderately high that is 200 degrees celcius and roast for further 15-20 minutes until browned on top.
Serve hot on a bed of lettuce leaves, garnished with tomato slices, onoin rings and lemon wedges.

Tandoori Chicken

Oats Pulao

Oats Pulao

Ingredients:

Oats                                                                  100 grams

Potato                                                                2 large,peeled and cut small

Onion                                                                 1 large,finely chopped

Peas                                                                   1/2 cup,shelled

Green Chillies                                                      2-3 ,chopped

Sweet Corn                                                        1/2 cup

Refined Oil                                                         2 tbsp

Salt                                                                    to Taste

Sugar                                                                 2 tsp

Dry Red Chilly                                                    1,slit

Tomato                                                               1,d'seeded &chopped into large pieces

Green Coriander                                                 1 tbsp,finely chopped

Method :

Wash and drain the potatoes. Apply a pinch of salt and keep aside.

Heat a wok with the oil.

Add the slit  dry red chilly.

Add the potato and saute on high flame till light golden.

Add the peas, corn, salt, sugar, green chillies and half cup water. Cover and cook  on low flame till the vegetables are tender.

Add the oats and tomato.Mix well.

Check the seasoning.

Remove and transfer to a serving dish. Garnish with finely chopped  fresh coriander . 

Serve hot.

You may add roasted peanuts or omllette cut into thin strips.

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