Thursday, 27 September 2012

Creamy Egg Curry

Eggs                        4 nos.
Fresh Cream          100ml
Tomato                   2 medium sized
Garlic                       4 cloves
Refined oil              4 tbspn
Cumin seeds           1 pinch
Turmeric Powder   ½  tspn
Red Chilli powder  ½ tspn
Green Chilli             4 nos
Kasoori methi         ½ tspn
Salt and sugar to taste

Boil the eggs, peel the cover and add a pinch of turmeric powder and salt.
Wash and blanch tomatoes in boiling water for 4 minutes(or the tomatoes can be cooked in microwave for 4 minutes with out water) . Grined the boiled tomato puree is ready and keep it aside.
Make the garlic paste and slit the green chilli.
Mix the red chilli powder, turmeric powder and garlic paste amnd make a paste of the same by adding three to four tbsps of water.
Heat oil in Kadhai. Fry the eggs and keep them separately. Add the green chillies and cumin seeds and stir fry briefly. Add the mixture and continue to stir fry for 2-3 minutes in a medium heat. Now add the tomato puree and cook it till the oil is getting separated.
Now add the eggs, stir well on a medium heat. Add sugar and salt. Mix well and add the cream and 2-3 tspn of water and cook it for another few minutes on low heat.
Lastly ,You can add the kasoori methi, stir lightly and serve hot.

Friday, 14 September 2012

Mourala Macher (Mola Carplet Fish)Paturi


Mourala Macher (Mola Carplet Fish)Paturi
This is a typical East Bengal Dish and Mourala fish (Mola Carplet) is a small variety of fish. Bengali's are primarily rice eaters and this dish is best with plain rice.


Fish (Mourala) 500 grams
Onion 1 large,pest
Garlic  2 flakes pest
Mustard Oil 4 tbsp
Green Chilly 5,finely pest
Mustard Paste 3 tbsp
Red Chilly Powder 1 tsp
Turmeric Powder 1  tsp
Salt  per test

Coriander leaf for garnishing.


Clean the fish and wash well. Drain water and keep aside.
In a bowl, take the fish, onion, green chilly, mustard paste, red chili powder, turmeric powder, salt and add 2tbsp mustard oil. Mix all together well.
Heat a pan/ kadai and add little water.  Boil the water for 2 minutes. Reduce the flame and add all misture of the bowl into the water.
Drizzle some more mustard oil on the top.
 Cover and cook till the water dries up. Remove from fire.
Put the contents of the kadai into a small tiffin box and close the lid tight. Place this tiffin box on a large bowl of boiling water, cover and steam for 10 minutes. After that the paturi is ready to serve with white plain rice.

Sunday, 9 September 2012

Lau chingri (Bottle gourd and the spicy shrimp).

Lau chingri is a hot favorite dish in East Bengal. Basically this is Portuguese recipe. It is a combination of the sweet bottle gourd and the spicy shrimp.


Serves: 5

·     Lau (bottle gourd or lauki) - 1 small (about 750 grams)

·     150 g- Small Shrimps/Choto Chingri
·     salt to taste
·     1 tspn turmeric powder
·     4 tbspn of oil
·     1 tspn cumin seeds
·     1 bay leaf
·     2  whole dry red chili
·     1 tspn cumin powder
·     Coriander leaves for garnishing
·     Water as needed

Peel the vegetable and chop finely cut into 1 inch long thin strips.
Peel shrimp, wash thoroughly, rub salt and turmeric and keep aside.
Cooking procedure:

Heat oil in a kadai/ pan. Fry the shrimps and keep aside.

To the same oil, add jeera (Cumin seeds) / panch phoron, bay leaf and dry red chillies. Fry until the seeds change color (about 15 seconds).                    

Add the cut lauki, and mix. Cover and cook for 10 minutes on medium-low heat.

Add turmeric, jeera (cumin) powder, green chilies and fried shrimps. Mix thoroughly and cover to cook further for approximately 8 minutes or until the vegetable is tender and cooked.

Take the cover off occasionally and stir. If the lau is fresh it will release water. The lau will soften gradually. No need to add water as the lau will cook in its own juice.

 Remove cover, add salt, and turn heat to medium-high to evaporate excess water.
Garnish with coriander leaves and remove from heat.