Dupurer Bhog

Menu :

Bhaat

Korola Bhaja(Bitter Gourd Crispy fry)                                                              

Bhaat N Korola bhaja

Batter Fried Pomfret with Ricardo masala

Matar Dal Tarkari Diye(Lentils with Veggies)

Maach Beguner kalia(Fish Curry)

Sorshe Chingri(Tiger Prawns in mustard )

Korola Bhaja:

Chop the korola into thin slices. Immerse in salt and turmeric water to remove the bitterness. Deep fry in hot mustard oil till crisp.Serve it with rice and ghee.

Batter Fried Pomfret with Recheado masala:

Pomfret with Recheado masala

Ask your fish-monger to make slits on both sides of each fish. Wash
the fish pieces and marinate with salt, red chilli powder and vinegar for half an hour. Take a bottle of Recheado paste and fill it in the slits liberally.

Make a cornflour, salt, baking powder and egg. Beat well together,coat fish and deep fry in refined oil.

Matar Dal Mulo Diye :

Matar Dal.............................................250 grams,washed&soaked

Water......................................................5 cups

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

Vegetables

Ghee.......................................................1 tbsp

Dry Red Chilli...........................................4

Green Chillies,slit......................................4

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

5spice Mix(Paanch Phoron).....................1/2 tsp

Dry Red Chilli...............................................2

Pumpkin...................................................2 small pieces,chopped

Raddish....................................................1/2,chopped small

Broad Beans.............................................4,chopped

Potato.......................................................1,medium size ,chopped

Method :

Bring water to boil in a pan. Add soaked dal and vegetables, salt  and

Motor Dal Mulo Diye

turmeric powder. Reduce heat when it starts to boil. Simmer till dal is soft. Heat the ghee and add dry red chilly and the five spice mix (paanch Phoron). When the spices splutter, add the dal with vegetables.When it thickens remove to a serving bowl.

Serve with rice.

Maachh Beguner Kalia :

Rui....................................................500 grams

Brinjals..............................................500 grams

Mustard Oil......................................5 tbsp                                                    

Maach Beguner Kalia

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

Green Cardamoms..............................2

Cloves.................................................4

Cinnamon............................................2 inch piece

Onion Paste.........................................1 tbsp

Ginger Paste.........................................1 tbsp

Chilli Powder.......................................1 tsp

Sugar...................................................2 tsp

Yoghurt...............................................2 tbsp

Salt.....................................................to taste

Method :

Smear turmeric powder and salt on the fish pieces and marinate for 15 minutes.

Cut the brinjals into 2 inch pieces.

Heat mustard oil and fry the fish pieces. Remove to a dish. Keep aside.

In the  mustard oil add bay leaves, green cardamoms, cloves and cinnamon. When they are fragnant, add the onion paste, ginger paste, red chilli powder, sugar, salt and yoghurt. Stir gently until oil separates to the top.

Add the spices. Stir fry on medium heat until lightly brown and then add 1/2 cup water ,brinjals and fish pieces. this dish has gravy. If you desire, add potatos. Bengalis simply cant do without  them.

Sorshe Chingri :

Small tiger prawns(shelled &cleaned)........................250 grams                                  

Sorshe chingri

OnionPaste...............................................................2, small size
Garlic cloves(made to paste)......................................8

Ginger Paste..............................................................1 tbsp
Chilli powder............................................................1 tsp
Green Cardamoms.....................................................2
Cloves.......................................................................4
Cinnamon Stick..........................................................2-inch piece
Bay Leaves.................................................................2
Ghee...........................................................................2 tbsp
Turmeric powder.........................................................1/2 tsp
Salt.............................................................................as per taste
Sugar...........................................................................2 tsp
Mustard Paste..............................................................2 tsp
Green Chilli Paste.........................................................1 tsp
Mustard oil...................................................................4 tbsp

Method :

Heat oil and fry the prawns lightly and remove. Add the ghee in the same oil.
Then add crushed cardamom,cinnamon and cloves.
Also add the bay leaves . Stir fry for one sec and add the onion,ginger, garlic and chilly pastes and stir fry till oil rises to the top and the mix turns golden. Add turmeric powder , salt and sugar and a dash of water . Fry the spices well.

While grinding mustard add salt and water .Salt will prevent the mustard from becoming bitter.

Add the prawns and the mustard paste.  Cover and cook for 5 minutes. This dish does not have too much gravy. After 5 minutes , remove cover and serve.