Mocha Chingrir Kofta Curry (Banana Flower and Shrimp Dumpling in Masala Gravy)

Ingredients:

For Koftas:

Mocha (Banana Flower) – 1 medium size

Mator Dal Paste – 6 tbsp

Shrimps – 150 gms

Salt – ½ tsp

Sugar – ¼ tsp

Cumin Powder – ½ tsp

Red Chilli Powder – ½ tsp

Garam Masala Powder – ½ tsp

Vegetable Oil – for frying the koftas.

For the gravy:

Potato -2 nos (cut into 1” cubes)

Bay Leaves – 2 nos

Cumin (Whole) – ¼ tsp

Tomato Puree – 4 tbsp

Curd – 2 tbsp

Ginger Paste – 1 tsp

Sugar – ½ tsp

Turmeric Powder – ½ tsp

Kashmiri Red Chilli Powder – ½ tsp

Garam Masala Powder – ½ tsp

Salt – to taste

Ghee (Clarified Butter) – 1 tsp

Method:

Preparing the Koftas:

Soak the mator dal for min. 2 hours and make a paste using very little water. The paste should be thick.

Clean the Banana Flower and chop finely. Boil in a pressure cooker with a little water and turmeric powder. When done squeeze out as much water as possible and keep aside.

Mix a pinch of salt and turmeric with the shrimps, sauté in 2 tbsp oil for 2 min. or till just done.

In a mixing bowl take all the ingredients for the kofta as listed above and mix well with your hand.

Make into small balls and deep fry in oil till golden. Take out of the pan when done and drain on kitchen towels.

Preparing the Gravy:

In a pan take 2 tbsp oil and heat it. To it add bay leaves and whole cumin seeds to temper the oil. Now add the cubed potatoes and sauté well till the potato cubes changes colour. Then add tomato puree, ginger paste, sugar, turmeric powder, red chilli powder, garam masala powder and salt. Sauté till oil separates. Then add a dash of water and the beaten curd. Sauté till oil separates from the mixture, add 1 cup water and bring to boil. Add the koftas gently, cover and simmer for 5 min. Add the ghee and a pinch of garam masala.

Serve hot with peas  pulao. Can also be had with roti or paratha.

Chingrir Pur Diye Potoler Dorma (Shrimp Stuffed gourd in spicy Gravy)

Chingrir Pur Diye Potoler Dorma

Ingredients:

 Wax Gourd (Potol) – 8 to 10

For the stuffing:

Shrimps – 100 gms

Chopped onion – 2 nos

Chopped ginger – 1 tsp
Chopped Green Chillies-4 nos

Turmeric powder – ½ tsp

Potato – 2 no. (chopped)

Posto (poppy seed) paste – 1 tsp

Mustard paste – 1 tsp

Mustard Oil – 2-3 tbsp

Kismis (raisins) – 50 gms

For the gravy:

Mustard oil – 3-4 tbsp

Onion Paste – 1 cup
Ginger paste – 1 tsp

Garlic paste – 1 tsp

Tomato paste – 2 tsp

Kaju (cashew) paste – 25 gms

Coconut paste – 2 tsp

Red chilli powder – 1 tsp

Turmeric powder – 1 tsp

Sugar ½ tsp

Salt – to taste

Green chilli – 6 nos

Ghee – 1 tbsp

Coriander leaves – 2 tsp chopped

  

Method:

Clean, de-shell and de-vain the shrimps. Discard the heads and chop them into small pieces.

Cut the sides of the potol (parbal in hindi) and discard them. Carefully take out the seeds of the potol with a thin knife and small spoon. Do this to all the potols. Heat mustard oil in a pan and fry the potols lightly and keep aside.

Take about 2-3 tbsp of mustard oil in a pan and fry the chopped onion, chopped ginger and chopped green chillies. Fry till the onions are soft. Add the chopped potato pieces, chopped shrimps, salt and turmeric powder. Fry the mixture till almost done and then add the posto and mustard paste. Fry till the mixture is well cooked and dry. Take it off the flame and let it cool. Stuff all the fried potols with this mixture.

Prawn Filling

Take 3-4 tbsp of mustard oil in a pan and heat it. Add the onion, ginger and garlic paste. In a small bowl take the tomato paste, kaju paste, coconut paste, turmeric powder, red chilli powder and a little water. Mix well and add it to the pan. Add sugar and salt. Mix well and fry this mixture till the oil leaves the sides. Add the green chillies slit lengthwise. Now add a little water to make a thick gravy. Now place the stuffed potols in the curry. Simmer and cook for about 10 min. Do not stir or else the filling will come out. Then add the ghee and chopped coriander leaves.

Take off flame and serve hot with Paratha or Luchi or plain steamed rice.

Kumro Chingri Diye (Pumpkin with Prawns)

Though pumpkin /kumro isn't a favourite , chingri is and trust me the combination is just great.
Have it with Luchi, Paratha or even Rice-Daal your choice.

Ingredients:

Misti Kumro (Red Pumpkin) – ½ kg diced

Tiger Prawns – ½ kg
Tomato-1,medium,chopped

Coconut – ½ grated

Sugar – 2 tsp

Salt – ½ tsp or according to taste

Cumin Paste – 1 ½ tbsp
Nigella seeds-1 pinch

Turmeric Powder – ½ tsp

White Mustard Paste – 3 tbsp

Mustard Oil – 3- 4 tbsp

Kumro Chingri

Method:

The prawns: de-shell, de-vein, discard and wash properly. Drain off the water. Keep aside. You can discard the shrimp head if you want.

Heat a pan which has a cover. Lightly saute the prawns in hot mustard oil. Remove. Add nigella  and then the tomato. Stir fry till the raw smell of tomatoes vanish and then add the pumpkin pieces. Cover and cook on low flame for about 5 min. Open the lid and add the grated coconut  and spices. Keeping  some coconut aside ( 2 tbsp ) for garnishing. Give it a good mix, cover and cook for 5-7 min. Now open the cover and add the prawns. Dry up the juices till it is almost dry. This dish will have a little gravy as it is served with plain rice. The colour of the dish will be yellowish.

Even though pumpkin with chingri  is a traditional combination and has a wonderful flavour, I sometimes substitute the pumpkin with potol (purbal in hindi) or potato.

Kumror Bhij Deye Chuno Macher Chorchori (Small Fish Cooked with Pumpkin Seeds)

 This is my Aunt's recipe so I dont have a Pic. She makes it best. If you follow the recipe I can assure you ,your dish will be exactly like hers.

Ingredients:

Small Fish – 200 gms (Mourala, Puti etc)
Brinjal – 4 nos (small)
Potato – 2 small
Green Chilli – 2 nos (slit length-wise)
Pumpkin Seeds –  50 gms
Salt – to taste
Red chilli powder – ½ tsp
Turmeric powder – ½ tsp
Tomato paste – 2 tbsp     
Sugar – ½ tsp
Coriander leaves – 2 tbsp

Method:

Cut the brinjal and potatoes into “french fry” type pieces and keep aside.

Apply some turmeric to the fish and keep aside. Heat some mustard oil in a pan till it is smoking, then reduce the temperature and add the fish. Fry the fish till golden in colour. It will be crispy. Keep aside.

In a separate pan, heat 3 tbsp mustard oil, smoke it, lower the temperature .
Add panch phoron and slit ,green chillies to the oil. 

Then add the potato and brinjal pieces, add pumpkin seeds, turmeric powder, red chilli powder, sugar, salt and tomato paste. 
Sauté the mixture on medium heat, adding some water to prevent the masala from sticking to the bottom of the pan.
Cook till the potatoes are cooked and the brinjal is soft and mushy. 

Add the fried small fish and mix it in. Add chopped coriander leaves and serve .

I serve it with plain rice.

Lebu Pabda

We are getting fresh Pabda at Kolkata now a days. So this Sunday, instead of having the "Kochi Pathar Jhol" we had Pabda for lunch. Here's a simple preparation which goes well with steamed rice.


Ingredients:
Pabda Fish - 500 gms
Hing - a pinch
Lemon Juice - 1/2 lemon
Gandhoraj Lebu Juice of 1 lemon
Lemon Rind Grated of 1 lemon (optional)
Salt - according to taste
Kalo Jeera - 1/4 tsp
Turmeric Powder - 1/2 tsp
Green Chilies - 4 nos (slit )
Coriander Leaves - 2 tbsp (chopped fine)
Gandhoraj Labu leaves - 6-8 nos
Mustard oil - 4 tbsp

Pabda Maach

Lebu Pabda

Marination:
Marinate the pabda with 1/4 tsp turmeric powder, salt and juice of 1/2 lemon for 10 min.

Method:
Heat mustard oil in a pan and fry the fish lightly and remove from pan. To the remaining oil add Kalo Jeera, green chilies and hing. In a bowl mix salt and remaining haldi powder with a little water and add to the pan. When sizzling stops add about 3/4 cup water, chopped coriander leaves and fish. Cover and simmer for 5-7 min. till done. Turn off the flame and add Gandhoraj Lebu Juice & leaves and cover and let it stand for at least 10 min.


Remove the leaves and add grated rind of lemon (optional) and serve hot with steamed rice.

Lauer Malai Curry (BottleGourd Malai Curry)

The benefits of a well balanced vegetarian diet are many. Low caloric content, low intake of fat and high fiber content are some of the benefits.

The primary reason to have vegetarian food is to improve health. Meats, especially red meat, are high in saturated fats and cholesterol, which are often treated with chemicals that humans are better off without.

This recipe is originally from the kitchen of Thakur Bari (Rabindranath Tagore )
I have naturally adopted it to suit my families tastes. Do try it in your kitchen.

Ingredients:

Lau (gaurd) – 1 medium

Potato – 4 nos

Ghee – 1 tbsp

Turmeric Powder – ½ tsp

Red chilli powder – ½ tsp

Ginger paste – 1 tsp

Onion – 1 (paste)

Sugar – ½ tsp

Salt – as per taste

Coconut milk – 1 cup

Garam masala powder – ½ tsp

Green chillies – 2 nos

Preparation:

Cut lau into big pieces & steam them for 5 min.

 Cut potato into similarly pieces, fry them and keep aside. 

Heat ghee, add turmeric powder, chilli powder, ginger paste and onion paste and fry till golden in colour. 


Then add the sugar, slit green chillies, salt, steamed lau and fried potatoes.  Fry well till the masala coats the vegetables. Then take away the pan from the flame and add coconut milk. 


Simmer on low flame till the coconut milk is thickened and the vegetables are cooked. Add garam masala powder, mix well and serve with steamed rice. You can add some milk if you want a thinner gravy.

Aam Diye Masoor Dal (Masoor Dal with Raw Mango)

Ingredients:

Masoor Dal – 150 gms
Chopped onion – 1 no.
Curry leaves – 6 nos
Garlic – 4 pods (chopped)
Raw mango chopped – ½
Tomoto – 1 chopped
Jeera (whole) – ½ tsp
Shorse (Mustard seeds) – ½ tsp
Dry red chilli – 2 nos.
Turmeric – ½ tsp
Red chilli powder – ½ tsp
Ghee – 1 tbsp
Green chilli (chopped) – 1 no.
Lemon slice – ½ lemon
Chopped coriander leaves – 1 tsp
Salt – to taste

Preparation:
Boil masoor dal with ½ tsp turmeric. In a pan heat 1 tbsp ghee add jeera, dry red chilli and mustard seeds to temper the ghee. Add curry leaves, onion, tomato and chopped garlic. Fry till onions are golden in colour. Add salt, chilli powder, mango pieces and boiled dal. Stir and cook till the dal is thick. Garnish with chopped coriander leaves and lemon wedges.

Serve with crispy parathas.

Narkel Diye Cholar Dal(Bengal gram with fresh coconut)

Cholar dal is one of my favorite lentils. Cholar dal or chana dal is prepared in different ways throughout India. This preparation is very specific to Bengal. This authentic Bengali recipe has an affluence of sweet taste in it.

Ingredients:

Chola dal – 150 gms

Green Cardamom (whole)- 2 nos

Cloves (whole)- 2 nos

Cinnamon stick – ½ inch piece

Dry red chilli – 1no.

Bay leaves – 2 nos

Jeera (whole) – ¼ tsp

Kaju & raisin (kishmish) – 1 tsp each

Fresh coconut cut into small pieces – 1 tbsp

Jeera paste – ½ tsp

Ginger paste – ½ tsp

Ghee – 2 tsp

Garam masala powder – ½ tsp

Green chilli – 2 nos. slit length-wise

Turmeric powder – ½ tsp

Red chilli powder – ¼ tsp

Sugar – ¼ tsp

Salt – as per taste

Oil – 50 ml (sunflower oil)

Bhaja masala powder:

Dry red chilli – 2

Tej pata (bay leaves) – 1

Jeera (whole) – 1 tbsp

Roast the above ingredients on a tawa till it emits the beautiful aroma. Let it cool and then dry grind to a coarse powder. Keep aside.

Procedure:

Boil dal with bay leaves, cinnamon stick, turmeric and salt. Do not overcook the dal. They should be whole after having been boiled.

Heat oil and sauté kaju and kishmish and keep aside. Add jeera, cloves, green cardamom, green chilli and dry red chilli. Sauté lightly and add the coconut pieces, toss lightly till the coconut pieces turns golden. Now add the ginger paste & jeera paste. Sauté for some time and add ½ cup water. Add turmeric powder, chilli powder, kaju and kishmish and the boiled dal (slightly mashed by hand). Let the dal thicken a bit and then add 1 tsp bhaja masala powder, 1 tsp ghee, garam masala powder ½ tsp and let it come to a boil. Let it stand in the pan for 5-7 min. Dish it out with 1 tsp ghee.

This dish is traditionally had with fulko luchi or kochuri. Goes well with roti (chapatti) as well.

Ilish Paturi (Hisla cooked in Banana Leaf)

Bengali's are still entangled in its love even in this age of changing trends. To some the variety of Ganges is tastier than that of Padma as it is more sweet and soft to taste. While a large section of Bengalis especially those who emigrated from Bangladesh are blind fans of the Padma variety. Keep aside the taste the nostalgia mingles with it.

Particularly in this rainy season hilsa is considered one of the best delicacies on Bengali menu. There are many preparations of this fish. Taken fried, or with soup (jhol), baked folded in banana leaf (paturi) or steamed with mustard (bhape) it goes well with khichuri, as well as with panta or watered rice. In the traditional protocol of Bengali entertainment, serving hilsa to very near, dear and honored guests for lunch or dinner is almost an obligation. Without this all other items, however rich those may be, are considered inadequate.

Here’s a simple recipe of Ilish Paturi which tastes simply divine.

Ingredients: 

Hilsa Fish                         : 6 big pieces

Mustard Oil                       : 6 tbsp

Ginger Paste                     : 8 tsp

Salt                                 : to taste

Turmeric Powder                : 1 tsp

Black Mustard Seeds          : 3 tbsp

Green Chilli                      : 2-3 (according to taste)

Sour Curd                         : 6 tbsp

Banana Leaf                     : 6 pcs

Coconut (grated)               : 6 tbsp
Cotton string

Method:

Make a paste out of the mustard seeds, green chillies, ginger, turmeric powder and grated coconut. Add sour curd and mix well. Check for seasoning. Add mustard oil to the paste and apply the paste on the fish pieces. Take a squarish piece of banana leaf, lightly heat it on a open flame to make it soft, grease it with mustard oil and place a marinated fish along with some marinade on it. Place a slit green chili on top of it, wrap it and secure it with cotton string. Now steam them in a bamboo or idli steamer for 15-25 min ( will depend on the size of the fish pieces) till cooked.

This can also be cooked in the microwave or simply roasted on a griddle (tava). Open the packets and serve hot with steamed rice.

Note: You can cook prawns and bhetki and even koi in the same manner. It  tastes excellent.

Beguner Dolma

Ingredients:
1.  Begun (brinjal) big with stem - 4 nos (medium)
2.  Prawn (small) shelled and devained - 400 gms
3.  Grated Coconut - 4 tsp (heaped)
4.  Kaju Paste - 2 tbsp
5.  Posto Paste - 1 tsp (heaped)
6.  White Shorse Paste - 2.5 tsp                 
7.  Ginger Paste - 1 tsp
8.  Garlic Paste - 1 tsp                                
9.  Fried Onion Paste - 4 tbsp
10  Green Chili Paste - 1 tsp
11. Garam Masala Whole ( 2 pcs. green cardamoms, 2 pcs cloves & 1" cinnamon stick.) 
12  Haldi Powder - 1/2 tsp
13  Kashmiri Red Chili Powder - 1/2 tsp
14  Garam Masala Powder - 1/2 tsp
15  Desi Ghee - 1 tsp
16  Mustard Oil - As required
17 Chopped Coriander Leaves - 1 tbsp
18  Slit Green Chilies - 4 nos
19  Salt - As per taste
20  Sugar - 1/2 tsp

Prepare stuffing:
In a bowl take the prawns, add the white shorse paste, green chili paste, posto paste, coconut paste, chopped coriander leaves, salt and sugar. Mix well and keep aside.

Preparation:
1.  Take brinjals and slit from the middle lengthwise. Scoop out some of the pulp from the middle. Fill with the prawn stuffing, tie the brinjals with thread so that the stuffing does not come out. Fry the brinjals in mustard oil in a pan (kadai) or grill the brinjals in a pre-heated oven.
2.  Heat 2 tbsp mustard oil in a pan (kadai) and add the whole garam masala and saute for 10 secs. 
3.  Then add garlic paste, ginger paste, kaju paste, Kashmiri Red Chili Powder, turmeric powder salt to taste and sugar and a little water
4.  Fry till the oil leaves the sides. 
5.  Then add a little water, tomato puree and fried onion paste. Fry till the oil leaves the sides. 
6.  Reduce the flame and add the stuffed brinjals. Add ghee cover and cook for 10 min.
7.  Transfer to a serving bowl and sprinkle garam masala powder.

Serve hot with roti, luchi or paratha.

Ilish Maach bhaja (Hilsa Fish Fry)

Ilish Maach (Hilsa Fish)

Hilsa (Ilish) is a delicacy in the Bengali cuisine and every Bengali loves Ilish (Hilsa) prepared in any way....fried, made into thin curry with brinjal and potato, hilsa with mustard paste, ilish Biryani, Hilsa steamed in banana leaf .....the variety is endless.

Most simple of all is the ilish maach Bhaja.

Ingredients required are....

Mustard Oil...........................................for frying

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

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

Hilsa fish..................................................fish cut into pieces

Wash and dry the fish pieces.Sprinkle turmeric and salt and coat each piece well.

Keep aside for ten minutes.

Heat mustard oil till steaming hot and then reduce the flame and fry the fish pieces till golden.

Remove and serve with steaming hot plain rice.

Bengali's have the oil with rice.....the oil used for frying is flavoured with hilsa taste and goes well  with hot steamed plain rice. 

Serve green chilly and salt with the fish piece and fish oil.

Ilish maach Bhaja

                                                                                                                                                                                                                     

Rai Bhetki(Bhetki fish in mustard sauce)

My husband ,a true Bengali, loves his fish and never forgets to buy the best available from the Sunday bajaar or Sunday market. Last Sunday he got a beautiful fresh water bhekti and I prepared rai bhetki for lunch.


Rai Bhetki is a white gravy preparation. This  shorshe mach or mustard fish preparation can be made with Bhetki or Aar or Rui fish. Fish slices should be cut big. 


Marinating Process
1. Marinade consists of Salt and Lime juice
2. Take 500 gm Bhetki and cut it into six pieces
3. Marinate for 15 - 20 mins.


Ingredients
1. White Oil
2. Dry red chillies
3. Rai shorshe paste or mustard paste- In case the mustard paste is made at home in a grinder, use two ice cubes and a pinch of salt to prevent it from becoming bitter
4. Charmagaz paste or cantaloupe seed paste 
5. Kaju paste
6. Green chillies
7. Salt to taste


Steps
1. Fry fish lightly and keep aside
2. In a kadhai take 1-2 tbsp white oil and add two red chilies as phoron
3. Add 2 and 1/2 kaju paste and stir well
4. Add 2 tbsp rai shorse paste and immediately add water to avoid the paste becoming bitter
5. Slit two green chillies and add to kadhai and let boil
6. When the paste in the kadhai starts to boil add the lightly fried fish and ensure that fish is completely immersed in the gravy while boiling
7. Add salt according to taste
8. Add the charmagaz paste and allow it to cook. 
9. When the gravy turns thick and starts sticking to the fish,  turn off the flame
10. Transfer carefully the fish into the serving dish as the fish is very soft
11. Serve with steamed rice 


Important Note: NO sugar or haldi to be added