Methi Malai Fish

Rakhi or Raksha Bandhan is a festival celebrating the bond of affection between brothers and sisters. This day the siblings pray for each others' well being and wish for each others'prosperity, good health and happiness. As the name Raksha Bandhan suggests it is a pledge from the brothers to protect the sisters from all harm and a prayer to God from the sisters to protect the brothers from all evil.

The festival falls on Sravan Poornima  (full moon day of the month of sravan) which is generally in the month of august. The sisters tie a silk thread called Rakhi on their brothers wrist. This festival is unique in India.

Long back as a teenager, I used to collect pages from various magazines that I thought were informative. Years later, about 30 years into my marriage, now I happen to take a look at a sheet from that collection. It contained something quite interesting and I realised that I find myself more confident, inspired and motivated today. Whats more incredible is that all these treasures is instrumental in making me trust myself. The act of cooking is  for sure very fulfilling .

Methi Malai Fish

Bhetki Fish Fillet ,cubed                                        500 grams
Cornflour                                                              2-4 tbsp
Fenugreek Leaves Dried                                        2 tbsp
Boiled Onion Paste                                                4 tbsp
Ginger Paste                                                          1 tbsp
Green Chilly Paste                                                  1 tbsp
Cream                                                                   2 tbsp
Refined Oil                                                             2 tbsp
Salt&sugar                                                             as per taste
Turmeric Powder                                                  1/4 tsp
Refined Oil                                                            for shallow frying fish pieces

Method :

Cube the fish fillets and roll on cornflour. Keep aside for a few minutes and then, shallow fry in oil till light golden. Drain on a kitchen paper.

Heat 2 tbsp refined oil and add the boiled onion paste. Saute a bit and then add the ginger paste and green chilly paste. Saute till oil separates.

Add turmeric powder, salt and sugar and the fenugreek leaves and saute some more.

Add the fish pieces. Add the cream and switch the gas flame off. Give a standing time off 5 minutes and dish out.

Serve with Paratha or Rumali Roti or Naan.

Narkel-Kaju-kismis diye cholar dal

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 Ingredients :

Boiled Chola Dal                                                         150 grams

Gota garam masala                                                       

            Choto elach                                                     2

            Darchini                                                           2

            Lobongo                                                          2

Dry Red Chilly                                                              1

Tej Patta                                                                      2

Gota Jeera(cumin seeds)                                               1/4 tsp

Kismis&Kaju                                                              1 tsp each

Coconut fresh cut into very small pieces                        1/2 tsp

 Jeera Paste(CuminPaste)                                             1/2  tsp

Ada (Ginger) Paste                                                      1/2 tsp

Ghee                                                                            2 tsp

Bhaja Masala Powder

       Dry Red Chilly 

       Tej Patta

        Jeera                                                                    1/4 tsp

GaramMasala ,Roasted &Powdered                      

            Darchini

            Lobongo

            elach                                                              a little

Green chilly, Slit                                                          1

Turmeric Powder                                                        1/2 tsp

Red Chilly Powder                                                      1/4 tsp

Salt                                                                             according to taste

Sugar                                                                          according to taste

Refined Oil                                                                  50 ml

Method :

Soak the dal for a few hours. Boil dal with1 tej patta, 1/2 inch darchini , turmeric powder ,a pinch and a pinch of salt. Do not over cook the dal.It is to remain whole even after boiled.

Heat refined oil and saute the kaju-Kismis (cashew and raisins ) lightly and keep aside.

Now, add gota jeera(whole cumin seeds), gota garam masala, green chilly slit and  dry red chilly , Saute a bit.        

Add the coconut, toss and then add the ginger paste and jeera paste.Stir a bit.

Add  half cup water and mix.

Add turmeric powder,chilly powder,  kaju-kismis and the boiled dal (slightly mash with hand).Let the dal thicken. 

Add bhaja masala powder,1 tsp desi ghee, garam masala powder and let it simmer for ten minutes.

Put the gas flame off and give a standing time of 5-7 minutes.

Serve.

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Alu Bora (fritters)

Monsoon brings with it a craving for piping hot tea-coffee and hot, deep-fried diet disasters........

Bora (pakoras/fritters)  are made with potatoes, onions, spinach, eggplant, paneer, green chilly, spring onion and many more. I love mushrooms ,and I use them as well. They are next best to meat.

Fritters

Served with tea or coffee, this is comfort food at its best.

In kolkata, we all have Adda (chat sessions) and we enjoy nothing nothing more than hanging out with best friends and having a laugh. Alu  bora or pakora are served hot at such in- formal gatherings as well.

Ingredients:

Potato                                                            500 grams,boiled and mashed
Fresh coriander                                               1 tsp,finely chopped
Onion                                                             1 medium,finely chopped
Green chilly                                                     3-4,finely chopped
Salt                                                                  to taste
Oil                                                                   for deep frying
Flour (maida )                                                  a little
Cornflour                                                         4-6 tbsp
Eggs                                                                2
Baking Powder                                                a pinch

Method of preparation :

Mix together potatoes and all the other ingredients and mash together.

Form balls with the potato mixture ....the size of a lemon and flatten slightly.

Now roll the flat balls on flour to lightly coat each .

Make a smooth batter with the cornflour, eggs, baking flour and salt .

Heat oil in a wok.

Now dust away the loose flour and dip the balls in the batter and deep fry till golden brown.
Drain off excess oil on a paper towel.

U can serve with a sprinkle of chaat masala on top.

Aloor Bora (Potato Fritters)

These are a hit right from the start. Even non-vegetarians love them !

And did I mention that you can serve these with delicious tangy apple balsamic sauce, or our Bengali mango kasondi or simple with good old, all purpose...... TOMATO KETCHUP !!

Paav Bhaji

In December2011, my school friends decided to meet in Mumbai. As I am located in the east of India, I seldom get to meet any of them. It's been great to see so many familiar faces after so long. Most of them are looking more and more like me, having added a few inches to their waist-line!

I was an urban adolescent studying in a convent living in a nuclear family with my baby brother.


Talking about food, I must mention the two people whom I fondly remember......Beenu Adlakha and Gautamy Roy.Way back in the eighties Beenu prepared the most amazing Pizzas, right from scratch at her place. And Gautamy she was with me everywhere, the gola shops, churan shops .....

I am a huge fan of Mumbai food......Punjabi Aloo samosa, Khasta kachori with chutney, Masala dal vada  and yes, also the ever-popular street food like Bhel puri, Panipuri, Papdi Chaat and.... Paav Bhaji!!

Fried onion & green capsicum with Pavbhaji masala

Bhaji

Buttered Pav

                                   

Pav Bhaji

Who would have thought it would travel far and wide! Over the years I have honed my skills. Pav Bhaji is a favourite with not only the mumbaikars its a hot favourite at my place too. Eat your heart out!

U will require half a cabbage, a small cauliflower, two potatoes, four green chillies, one onion finely chopped, four beans chopped, two carrots chopped. Chop these veggies and pressure cook them well. Keep aside to cool.

Heat 2 tbsp refined oil in a deep pan and saute one finely chopped onion. Add one finely chopped green capsicum and saute on low flame till both are brown.

Add the greens of two spring onions chopped, 1/2 tsp ginger and 1/2 tsp garlic freshly grated. Saute well.

Add 1/2 tsp turmeric powder,1 tsp red chilly powder, salt and sugar to taste. Saute well. Add 2 tbsp Everest Pav Bhaji Masala and 2 cups of tomato chopped and the boiled vegetables. Mash very well with the help of a potato masher to make a smooth paste.

Now add 1/2 cup boiled and soft  peas. Simmer for fifteen minutes. Adjust the seasoning according to taste.

Garnish with finely chopped spring onions,finely chopped corriander and wedges of lime.  Top with butter. Serve with buttered pav. 








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Potol Posto (Wax Gourd Preparation)

The uniqueness of the Bengali cuisine lies in the use of varied ingredients. You find the right mix of spices.....Tangy, Chilly and Sweet.

Someone said, Show me what you eat and i"ll tell you who you are . Going by this hypothesis if Rosogollas are your favourite, then you are sure to have a sweet personality !! This theory is true for the sweet-natured Bengali.

The multifarious cuisine of the state is influenced by its diverse people as well as those of the neighbouring regions.

I love experimenting with different flavours from around the country and making my own unique dish. A me'lange of herbs, meat and my creativity starts. I love to amalgamate flavours and ingredients, and create unique dishes but my forte is Bengali cooking.

If you are a foodie too and love Bengali cuisine, make sure to drop by at the resturants specialising in Bengali cuisines in Kolkata to learn more about our cuisine as i do. As they say, food has universal appeal and connects people.

Ingredients :

Wax gourd (Potol)                                                500 grams

Poppy Seeds Paste                                               6-8 tbsp

Green Chillies                                                        6

Salt                                                                       as per taste

Sugar                                                                    1 tsp

Turmeric                                                               1/4 tsp

Mustard Oil/Refined Oil                                         2 tbsp

Nigella Seeds (Kalo Jeera)                                    just a pinch

Method of preparation :

Peel the wax gourd and cut lengthwise.

Make a smooth paste with two green chillies added  to the poppy seeds.

Heat the mustard oil in a wok. Mustard oil enhances the taste of the dish and i prefer it to refined oil but if you prefer to use any other oil, feel free to use it.

When the oil is hot add a pinch of nigella seed and four green chillies, slit. Stir a bit. 

Now saute the wax gourd pieces well in the oil and add salt, sugar and turmeric while stirring.

Then add the poppy seed paste and mix well.

Add a dash of water and put a lid, reduce the flame and cook on low flame till the wax gourd pieces are absolutely soft and water has dried up fully.

This is a dry dish and has no gravy.

Remove to a serving dish and serve with rice.

Wax gourd ,potol,can be substituted with potato or ladies finger as well and it then becomes alu posto or bhindi posto.
Potol posto, Bhendi posto and Alu posto are prepared regularly in every Bengali household .
In fact posto is an hot favourite in Bengal and used in a number of dishes.

Potol posto, Bhindi Posto Or Alu Posto are had with kolai er dal. You will get the recipe from my earlier blogs.

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Bengali Holiday Lunch

Bengali Holiday Lunch

Kolkata is where I grew up - I can say that cause I got married as a young girl of nineteen years and accompanied my husband Soumitra to kolkata. Kolkata was my new home. And soon i was to face reality....i had no knowledge of how to cook-anything!!! Not even a simple meal for the two of us. To top it up Soumitra  had a transferable job. That meant in two months time we were moving ..... to Assam!!!
We had a lot of fun trying out new dishes together. I love Indian, especially Bengali  and North Indian. Armed with my mom's recipes and tips from elders, I started experiments in my new kitchen and started recording my experiences. Sometimes I let my imagination run riots and ended up in a lot of trouble!!!

From some basic preparations with simple ingredients, I mastered the art,and now here I am.....

This meal is best enjoyed in a holiday afternoon because this food will, without fail, knock you out for a couple of hours. Here I have made a more elaborate meal, in case you wish to serve this meal for guests.

Today's Menu :

Bhaat
Bhaja Moong er Dal with cauliflower & Peas
Pabda Macher Jhol
Chingri Macher Kalia

Bhaaat :

Bhaat

Ingredients :

Rice(Basmati)                                        250 grams
Water                                                    3-4 cups


Method :

Wash the rice a number of times under running water and then soak for some time.
Put water in a vessel to boil. Cook on high flame and bring to a boil.
Then add the rice, lower the flame and cook till the rice is soft.
Drain the water.
If you are cooking Basmati Rice like me, you should turn off the flame before it is fully done. This will prevent the rice from getting soggy and over cooked.

Bhaja Moong er Dal With Cauliflower & Peas:

Ingredients :

Yellow Moong dal                                   100 grams
Shelled Peas                                             1/2 cup
Cauliflower                                               a few florets
Green Chillies                                           3-4,slit
Bay Leaves                                               2
Turmeric                                                   a pinch
Cumin Seeds                                            1/3 tsp
Oil                                                           1 tsp
Salt                                                          as per taste
Water                                                      1 cup
Desi Ghee                                                1 tbsp
garam Masala                                           1/4 tsp

Dal with Cauliflower and peas

Method :

Roast the lentil on low flame till light golden,wash , drain and keep aside .

Pressure cook the dal with water. Add the cauliflower and peas.Cool and then open the pressure cooker lid.

Now heat a pan or wok .Add oil . Heat. Then add the bay leaf, cumin seeds and slit green chillies. Stir a bit .

Add the boiled dal, salt, a pinch of turmeric and bring to a boil.

Lower the flame and let it simmer for a couple of minutes.

Put the flame off and add the desi ghee and garam masala powder.

Pabda Maacher Jhol :

Ingredients :

Fish (Pabda)                                                          4 ,medium sized,cleaned &washed

Turmeric Powder                                                   1/2 tsp

Salt                                                                        as per taste

Mustard Oil                                                           3 tbsp

Onion Seeds(kalo jeere)                                         a pinch

Green Chillies                                                         3-4,slit length wise

Coriander Leaves                                                   1 tbsp,chopped

Water                                                                     3/4 cup

Cumin Powder                                                        1/2 tsp

Coriander Powder                                                   1/2 tsp

Onion Paste                                                            3 tbsp

Ginger Paste                                                           1 /2 tsp

Tomato Paste                                                         1 tomato made to paste

Green Chilly Paste                                                  1 tsp

Kashmiri  red Chilly Powder                                   1/2 tsp

Method :

Apply a pinch of turmeric and salt to the fish and keep aside for 15 minutes.

Heat 2 tbsp mustard oil and fry the fish lightly, in batches of two, on high flame and remove.

Discard rest of the oil. Heat the remaining oil in a wok.

Turn down the flame and add the onion seeds. When they splutter, add the onion, ginger, tomato and green chilly pastes, one after the other and fry till oil separates.

Add turmeric,cumin powder,coriander powder, kashmiri red chilly powder and salt to taste. Add a dash of water to avoid the powders from burning.

When thespices( masalas) are fried add water.

Add the slit green chillies and the fish and allow to simmer till the fish is soft.

Normally this fish takes only 3 to 4 minutes to cook.

Garnish with fresh coriander and serve hot with plain rice.

Pabda Maacher Jhol

Chingri Maacher Kalia :

Ingredients :

Prawns                                                        500 grams

Mustard Oil                                                 2 tbsp

Salt                                                              as per taste

Turmeric Powder                                        1/2 tsp

Onion Paste                                                 2 tbsp

Ginger Paste                                                1/2 tsp

Green Chilly Paste                                       1/2 tsp

Cumin Powder                                             1/2 tsp

Coriander Powder                                       1/2 tsp

Tomato Paste                                              1 medium size tomato made to paste

Whole Garam Masala                                  1 tbsp(cardamom,cinnamon and clove)

Sugar                                                           1/2 tsp

Chingri Maacher Kalia

Method :

Clean ,devein and wash the prawns.

Apply  a pinch of salt and turmeric powder and keep aside.Make the onion, ginger, green chilly as well as tomato pastes. Heat mustard oil in a wok and lightly fry the prawns and remove.

In the same oil add the crushed garam masala  and then the pastes.
Fry the pastes well till oil separates.

Then add cumin - coriander powders, salt, sugar and turmeric powder and give all a mix.
Add some water and the prawns and let all come to a boil.

Remove and serve. Prawns cook very fast so dont cook too much after adding them or else they tend to become rubbery.

In Bengal, no meal ends without an array of elegant looking sweets and so here are some that i just adore.....
 Mango  kalakand, Mango sandesh and Butterscotch sandesh.

Mushroom Soup

Ingredients :

Button Mushrooms,slices                                                     1cup

Green Chillies ,chopped fine                                                 5-6

Coriander Leaves,chopped fine                                            50 grams

Chicken Stock                                                                     8 cups

Fish Sauce                                                                           2 1/2 tbsp

Lemon Juice                                                                        2-3 tbsp

Black Pepper Powder                                                         1/2 tsp

Method :

Bring the chicken stock to boil in a pan.

Add the mushrooms , green chillies, half the coriander.

Simmer for 2 minutes. Remove from fire and blend with a hand blender.

Season with fish sauce.

Add lemon juice and black pepper powder.

Garnish with coriander . Serve at once.

Mushroom Soup

Mushroom soup

A more authentic recipe goes like this :

Ingredients :

Mushrooms,chopped                                                   150 grams

Butter                                                                          1 tsp

Black pepper corns                                                      7

Bay Leaf                                                                      1

Onion,finely chopped                                                    2 tbsp

Refined Flour                                                               3 tsp

Water                                                                          3 cups

Milk                                                                            1 cup

Salt                                                                             1/2 tsp

Black Pepper Powder                                                 1/4 tsp

To Garnish  :

Cream                                                                       2 tsp

Coriander Leaves                                                      1/2 tsp

Method :

Heat butter in a pan,put black peppercorns,bay leaf and chopped onion.Stir fry till thee onions turn light brown.

Add the mushrooms and mix well.Add refined flour(maida)and stir this mix continuously while cooking.

Mix water, cover for 10 minutes.

Put the mushrooms through a sieve and grind it along with half of the mushroom stock to make a smooth paste.

Mix the prepared paste with the remaining mushroom stock and cook again.

Add milk, salt, black pepper powder and mushrooms,stir the soup while cooking for  3-4 minutes.Transfer to a serving bowl and coriander leaves.

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lau saag er chachari

Vegetables are full of mineral and vitamin . Most vegetables cook very fast 

Ingredients :

Lau leaves &stem                                       

Potato                                                                            2 medium size

Pumpkin                                                                         250 grams

Ridged gourd                                                                  2

Brinjal                                                                             2,medium size

Turmeric Powder                                                            1/4 tsp

Paanch Phoron                                                                just one pinch

Salt                                                                                 as per taste

Sugar                                                                              2 tsp

Dry Red Chilly                                                                1 slit into two

Green Chilly                                                                    2,slit

Poppy Seed Paste                                                           2 tbsp

Mustard oil                                                                      2 tbsp

Lau Saag

Lau Pata

Method :

Chop lau saag leaves and stem finely and wash well under running water.

Chop all  the other vegetables  as well and wash. 

Heat mustard and add a pinch of paanch phoron and dry red chilly.

Add the  chopped saag and saute a bit stirring.

Then add all vegetables and also salt, sugar and turmeric.  

Mix all in well, stirring. Add the slit green chillies and put a lid.

Cover and cook till the veggies are soft and all are mixed well. All will cook in their own juices and soften.

Also there should not be any water left. Lastly add the poppy seed paste and mix.

Put the flame off and transfer to a serving dish. 

To Prepare Bengali Paanch Phoron :

Take 1 tsp          Cumin Seeds

         1 tsp          Fenugreek Seeds

         1 tsp          Fennel Seeds

         1 tsp          Black Mustard Seeds

         1 tsp          Nigella (onion )Seeds

Mix all together and store in an airtight container.

Use when required.

                                                      

Lau Saag er Chachari

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Rajma (Kidney Beans Curry )-Chawaal (Rice)

Rajma

This is a north Indian dish I learnt when my husband, Soumitra was posted for three years at
 Bhatinda, Punjab.

Our neighbour , Mrs kulwant singh  ,a sardarni made the most delicious rajma -chaawal I have ever tasted.
This is a labour-intensive, fine home made dal.

My interpretation, of her recipe for you.

Rajma Lentil

 Ingredients :

Kidney beans                                                                2 1/2 cups

Ginger                                                                          10 grams

Garlic                                                                           10-12 flakes

Vegetable Oil                                                               1/2 cup

Whole Dry Red Chillies                                                3

Onions                                                                         2,grated

Tomatoes                                                                     3,large,chopped

Turmeric Powder                                                         1/2 tsp

Red Chilly Powder                                                      1 tbsp

Salt                                                                              5 tsp

Water                                                                          4 1/2 cups

Garam Masala Powder                                                1 tsp

Cream                                                                         4 tbsp

Rajma

Method :

Soak the beans overnight or in hot water for two hours, if you are in a hurry. Drain and pressure cook till the dal is soft. You can add some mustard oil while boiling to give the dal a flavour.

Grind together ginger and garlic to make a fine paste.

Heat oil and add the chillies. Add the onions and fry till golden brown.

Add the ginger- garlic paste. Stir fry well.

Add the tomatoes, turmeric powder, chilly powder and salt. Cook till the tomatoes are pulpy and oil separates.

Partially mash the beans with a laddle till the water is creamy.

Add the beans and water and mix well.

Add the garam masala powder and cream.

Ingredients :

Rice                                                     250 grams
water                                                    3-4 cups

Method :

Wash the rice 3-4 times under running water and soak for 30 minutes.

Put the rice in a vessel. Cook on a high flame and bring to a boil.

Lower the flame and cook till done. If you are cooking Basmati Rice, you should turn off the fire before it is fully done.This will prevent the rice from getting soggy and over cooked.

Drain the water fully and serve hot.

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