FISH FRY Here's another recipe straight out of a typical Bengali's kitchen. Most Bengali's day, does not complete if there's no fish in the plate. Lets start with a prologue of the fish which I am going to describe the recipe . Its bhetki . The whole bhetki looks something like the picture below. Basa fish or Surmai Fish can be used as well.
Its recommended that you make it fillet pieces from the shop only.
Ingredients :- Bhetki / Basa / Surmai Fish fillets Ginger - Garlic paste (1/2 tea spoon) Green chili paste (1/2 tea spoon) Lime Juice (2 tea spoon) Onion Juice ( make a paste of onions and take out the juices ) (1 tea spoon) Chickpea Flour(Besan) (1 cup) Corn flour ( 1 tea spoon) 1 beaten egg Salt (as per taste) Sugar (as per taste) Red chili powder (as per taste) Mustard Oil Marination :- Marinate the fish fillets over night with ginger - garlic paste , Green chili paste ,Lime Juice &Onion Juice
Method :- Make a smooth batter with Chickpea Flour,Corn flour,1 beaten egg, Salt ,Sugar,Red chili powder . Now dip the marinated fish fillets in the above batter and deep fry them . The end product would look something like this.
Serve hot with kasundi ( a typical bengali sauce made with mustard)
Wednesday, 21 January 2015
Bengali Pan Cake ( Gola Ruti ) After two heavy dishes , now this time for some quick snack recipe. Very easy to cook with all easily available ingredients in our kitchen . Some times can be eaten in brunch if you try are trying to avoid going to kitchen for preparing one meal. Basically it can be made as vegetarian as well as non vegetarian recipe. I am writing down it as non vegetarian one (being a pure non vegetarian). Will give way out for vegetarian as well at the end :)
Ingredients :- All purpose flour (maida) Ajwain Eggs Onions Green Chili Tomato Capcicum Cauliflower Coriander Leaves Ajwain Red chili Powder Black Pepper Salt Sugar Method:- First in a bowl , mix all purpose flour add ajwain , finely chopped onions , finely chopped capcicum , finely chopped tomatoes , finely chopped cauliflower, chopped green chilies , coriander leaves , red chili powder , pepper powder ,salt and sugar (a lil bit). Mix well. Now beat 2 eggs seperately with a pinch of salt and add it to the above mixture. Keep the batter aside for 15 mins Heat a flat bottom pan , grease it olive oil / refine oil. Put the batter in small portion each time , let it be golden brown on one side , then flip it and allow it to cook . Serve hot with chutney or ketchup . N.B:: If you are preparing it for vegetarian , in place of beaten eggs, just add milk to it , rest all the process would remain the same . :)
Hello Guys , Finally after a gap of 1.5 years, i am back with my blogging.Fortunately this time again its one of my Mother-in-Laws's recipe . I am truly blessed to have learnt so many yummy recipes from her. Thankfully she has so much of patience so teach a novice like me to cook delicious food, off-course to feed her son ;). Jokes apart , this is pure veg recipe ( Khati Niramis ranna), which we bengalis normally have on Saturday and some any day. Now i will jump into the recipe directly.
Ingredients :- 1 medium size cauliflower Gobindo Bhog rice (150 gms ) Potatoes (2 medium size) Ghee Turmeric Powder Garam Masala Ginger paste Red chili powder Cumin Powder Refine oil Bay Leaves Green Chili Salt Sugar Method:- Blanch and keep aside the cauliflower. In another bowl, wash the gobindobhog rice and dry it. In refine oil , saute the blanched cauliflower and diced potatoes with a bit of turmeric and salt. Keep aside the sauteed cauliflower and potato cubes. Now in the same pan , add some ghee Once the oil is hot add the gobindobhog rice . Stir till the rice grains starts to change the original color. Once the color of the rice changes , Keep aside . In the pan add in oil and ghee. After the oil is hot , add the whole garam masala and bay leaves. After the aroma of the garam masala is released add the ginger paste ,cumin powder ,turmeric powder , red chili powder . Stir continuously till oil starts to ooze out. Add the gobindobhog rice and stir it for few mins Then add the sauteed Cauliflower ,diced potatoes and water so that the rice is fully covered.Cover it for 10 mins in low fame. Check the amount of water in between and add if required. Once the rice is fully cooked add salt and sugar . stir it and add the powdered garam masala and ghee. Serve hot and enjoy.
Its my very first attempt to blogging. I am sure its not going to keep you glued to it until i start with my recipes. I work in an IT company and a big foodie ( which most Bengali are..) , always being short of time, these are my take on all the well know recipes.
The finished product is big on taste minus the long cooking time with local and easy to find ingredients.
My first recipe is Aakni Pulao.
Its a Kashmir delicacy , learnt from my mother-in-law. This will serve two.
Ingredients :-
Onion -two medium size diced into large pieces. Garlic - 9- 10 cloves (big size). Cardamom - 7-8 pieces. Cinnamon - 2 big stick. Cloves - 4-5 pieces. Black Cardamom - 3-4 pieces. Black Pepper whole - 7-8 pieces. Curd - 2 tablespoon.(not the sweet one). Clarified Butter(ghee) - 4-5 tablespoon. Ambemohar Rice / Govindobhog - 2 cup Mutton - 500 gms (preferably with some fat on the mutton pieces) Chicken Masala- 1/2 tea spoon Salt - As per taste Sugar - As per taste Optional:-Potato - Two medium size , peeled and cut in half. ( I use it because we Bengali love potato)
Method :-
Wash and clean the mutton pieces. In a pressure cooker add all the onion , garlic , cardamom, cinnamon , black cardamom , cloves , black pepper , curd , salt , sugar and the mutton pieces . Add four cups of water. Pressure cook it on low heat for fifteen minutes after the first whistle.
Now stain the pressure cooked mutton & keep the water aside . Its called aakni water.
Wash & dry the Ambemohar rice. Fry the rice in Clarified Butter till it starts to change color and keep aside. Fry the cooked mutton in clarified butter with the chicken Masala. Fry the potato pieces along with some salt and pepper powder.
In the pressure cooker add the fried ambemohar rice, fried mutton pieces, fried potato pieces and the aakni water(which will be twice the amount of rice used) and cook it till the rice is fully cooked . Four whistle on medium heat will be okay.
Serve hot with salads.
Keep Cooking & Sharing.
Do write back about your feedback's & suggestions.
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