Kancha Ilisher Tel Jhol(Hilsa Fish Curry)

This is an absolutely easily prepared dish and doesn't take much time or preparation. It tastes wonderful. The flavour of the fish is in the dish and that's what a true Bengali loves. 

Ingredients : 

Hilsa Fish                                    1,cut into large size pieces

Paanch Phoron                            1/4 th tsp
Green Chilly                                 2, slit
Turmeric Powder                        1/4 th tsp
Chilly Powder                             1/4 th tsp
Mustard oil                                 2 tbsp
Salt                                             as required

Method :

Heat a lot of mustard oil(2 tbsp) in a wok and add the paach phoron.

Mix a little water to the powdered spices and mix. Add this to the wok.

Add salt and slit green chillies.

When it comes to a boil, add the fish pieces (raw) and simmer till its cooked. 

Serve hot with Plain Rice.

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Kacha Aamer chachari(mixed vegetable with raw mango)

Ingredients :

Potato (Aalu)                                                1,cut into pieces

Potol                                                            1,cut into pieces lenghwise

Pumpkin(kumro)                                          1, cut into pieces lengthwise

Tomato                                                        1,cut into slices

Onion                                                          1,chopped

Raw Mango                                                 1, cut into pieces,lengthwise

Green chilly                                                  2,slit

Mustard Paste                                             1 tsp

Salt                                                              as per taste

Sugar                                                           as per taste

Red chilly Powder                                        1/4 th tsp

Mixed spices(Paanch phoron)                      1/4 th tsp

Turmeric Powder                                         1/2 tsp

Gondhoraj Lemon Leaves                            4-6 pieces

Mustard oil                                                  2 tbsp

Method :

 Heat 1 tbsp mustard oil in a wok.Add the paanch phoron and saute a bit.Then add the vegetables and saute them

Add the tomato slices.

Add turmeric powder1/2 tsp, red chilly powder 1/4 th tsp, salt 1 tsp, sugar 1 tsp, raw mango pieces and mix well.

Take 1 cup water and mix with the mustard paste.Add this mix to the vegetables. water must cover the vegetables.

Now put a lid and cook on low flame till vegetables are soft.

When all vegetables are soft , remove the lid and add the slit green chilly's. Give it a mix.

Add 1 tbsp raw mustard oil.Reduce the flame.

Cover the vegetables with Gondhoraj lemon leaves. Overturn the leaves while covering.Put the lid back again.

The the gravy is not supposed to be too much. Give a standing time of 10 minutes.Serve.

Tips :

Small tangra fish or the babies of Rui/Katla(chara pona) can also be added .It tastes very good.

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Lau er Halua ( Bottle gourd Dessert)

Calcutta belongs to everybody and every one who feels at home in this city of confounded chaos and confusion is a Calcuttan. Among the first to come eastwards to the banks of the Ganga was the Rajasthani. Those who have adopted themselves the most are the marwaris from Rajasthan. The menfolk came to do business and when settled, brought their families. The Rajasthanis of Calcutta are followers of Jainism and Hindu  Vaisnavism. Both are vegetarian. Over the years, Bengali culture has rubbed off on them and vise versa. This particular dessert is non -bengali in origin but i adopted it and now prepare it for all.

Ingredients :

Bottle gourd                            1,large size

Milk                                        1 1/2 litre

Sugar                                       400 grams

Ghee                                       125 grams

Garam masala                          a little(Optional)

Mawa                                      100  grams

Raisins                                     2 tbsp

Almonds                                  10

Method :

In a Cup of hot water soak the almonds and after 20 minutes remove the skins.

Chop the gourd very fine and drain all water, spread out on a tray.

Heat the clarified butter(desi ghee), some 2 tbsp for frying the raisins and almonds. Saute till light golden in color and remove to a dish.

Heat the rest of the desi ghee and add the garam masala(Optional). Saute a bit and then add the gourd. Saute again.

Add the milk and give it a mix. Let all come to a boil. 

On high heat, reduce the ingredients, till all becomes thick. Keep stirring at intervals or it will stick to the bottom of the pan. It will take at least 2-3 hours to thicken.

Now add the sugar and mawa. When absolutely dry remove from heat and garnish with the golden fried almonds and raisins.   

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Vegetable Boats(Snacks)

 Whip up easy delicacies in less than 30 minutes and have a hearty breakfast or  pack a lunch box with a complete wholesome meal , home made in a microwave.A microwave is just the answer for today's busy woman.

Ingredients :

Finely Diced vegetables                                           1 cup

Butter                                                                      3 tbsp

Flour                                                                        1 tbsp

Milk                                                                         1/2 cup

Sugar                                                                       1 tsp

Garlic &Green Chilly Paste                                       1 tsp

Cheese, grated                                                          1 cube

Salt & Pepper                                                            as per taste

Bun /French Bread                                                   1,cut into half

Method :

Chop Carrots, Beans, Cauliflower, Peas, Capsicum & potatoes into dices.

Put  all chopped vegetables and one tablespoon of butter in a microwave bowl, sprinkle one tablespoon water, cover and microwave on high for four minutes.

In a separate bowl melt one tablespoon of butter, add the flour and microwave for one minute on high, stirring once.

Add the milk, salt, pepper, sugar and again microwave for three minutes on high.

Mix to remove lumps if any.

Mix the vegetables and white sauce prepared earlier.

Take short crust pastry cups and fill the vegetable mix on them, grate the cheese cube from top and put a piece of red bell pepper baby corn and green capsicum on top. Put to cook for three minutes in the microwave on high. When the cheese melts, serve.

Tomato rice

 The Nawabs had eminent chefs who cooked lavish and delicious dishes for them. These chefs developed dishes every day. People who came from distant to India brought these dishes to India with their spices. The flavours of Nawabs were adopted in India and lots of dishes emerged.

Ingredients :

Basmati Rice                            460 gms

Tomato                                     1 kg
Onion, thinly sliced                    2 large size
Garlic                                       4 pods
Ginger                                      1 inch piece
Pepper                                      1/2 tsp
CinnamonStick                          3 small pieces
Green Cardamom                      2
Turmeric                                    1/2 tsp
Coconut ,grated                         2 tbsp
Ghee(clarified butter)                 4 tbsp
Coriander leaves,chopped         2 tbsp
Salt                                           as per taste
Sugar                                        as per taste

Method :

To prepare the tomato puree : Put water to boil in a pan. Put in the tomatoes and let them remain till the skin of the tomatoes appear to be coming off. Drain the hot water and put the tomatoes into cold water. Peel off the skins and mash well. Discard the seeds. Put the tomato pulp back on the flame in a pan and reduce to 1/2. Its ready to use now.
Garlic and ginger have to be grinded to paste. Heat 4 tbsp ghee in a pan . Add cardamom, Cinamom and Whole black pepper.
Add the garlic-ginger paste and the onion and saute.
Add salt, sugar, turmeric powder and the rice. Mix in the tomato puree. When it starts to boil reduce the flame and cook till the rice is soft. If required add 1/2 cup water.
Garnish with chopped coriander and grated coconut and serve.

Masala Chicken Pulao

Ingredients:

Chicken..........................................................800 grams
Basmati Rice.................................................1 1/2 cups
Curd............................................................... 2 tbsp
Ginger-Garlic Paste....................................1 tsp
Desi Ghee .....................................................1 tbsp
Red Chilly Powder.......................................1 tsp
Salt.................................................................1 1/2 tsp
Cinnamon Stick............................................1
Star Annise....................................................1
Pepper Corns.................................................4
Javetri Flower...............................................1
Green Cardamoms........................................2-31
Biryani Masala..............................................1/2 tsp
Cumin Powder...............................................1 tsp
Coriander Powder........................................ 1 tsp
Mint Leaves,chopped...................................1 tsp
Coriander Leaves,chopped.........................1 tsp
Green Chilly,chopped..................................1
Water............................................................. 2 1/2 cup
Onion,chopped..............................................2
Tomato grated.............................................1large

To Garnish :

Coriander Leaves,chopped ........................1 tsp
Green Chilly,chopped...................................2

Method :

Take Chicken, wash well and pat dry with a kitchen towel. Marinate the chicken with curd ,red chilly powder, salt and ginger-garlic paste. Massage well using your hands to rub in the masala and then keep aside for half an hour to marinate.
In a wok heat1 tbsp desi ghee. Add cinnamon stick, 1 star annise, 2 cloves, 4 Peppercorns, 1 flower javetri, 2-3 green cardamoms and saute. Then add 2 onions, chopped lengthwise and brown them. Now add the marinated chicken with all masalas. Cook for 5-8 minutes on high flame till colour of chicken changes.
Add Coriander powder, Cumin powder, Red chilly powder, Biryani masala powder, Salt and Tomato grated. On high flame fry for 5-8 minutes.
Add chopped Mint leaves and chopped coriander leaves.
Add chopped green chillies according to taste.
Then add 2 1/2 cups of water and let it come to a boil. Rice will be added  only after the water boils. Add 1 1/2 cup of basmati rice. Cover and cook on low heat for 20 minutes till all water evaporates and the rice is soft. When ready let it stand for 5-7 minutes. Then with a fork very carefully mix the chicken and rice. Transfer to a serving dish. Garnish Serve hot.

Masala Chicken Pulao

Tip: If the dry masalas are added, after the chicken is well fried, then it tastes better.

       Tomato puree(1/4 th cup) can be used instead of grated fresh tomato.