Paneer Bhapa

Ingredients:

Paneer - 250 gms, cubed
Ginger - 1 inch piece, grated
Sugar - 1 tsp
Oil - 3 tblsp
Poppy seeds -4 tbsp
Mustard seeds (white / yellow) – 1tbsp (optional)
Butter - 2 tsp
Green Chillies - 3, chopped

Preparing the paste:
Soak the ingredients for the paste in 1/4 cup of water for about 30 -45 minutes. Grind the mustard, poppy seeds and green chili with salt (Salt is added to avid the bitter taste of the mustard seeds) to make a thick poppy seeds/mustard paste. You can add grated coconut if you want.

 [Alternate way to make mustard paste: Dry grinds the seeds (mustard and poppy) and then mix the powdered seed with about 3 tablespoon water, salt, and green chilies and grind it again for minute and let it sit for about 15-20 minutes.]

Method: 

 Boil the paneer with a little salt and a pinch of turmeric and drain the water.
To this mustard paste add a 1/2 teaspoon of turmeric, 2 tsp. , grated ginger and salt. Sauce is ready. Add 3 cups of water in a pressure cook. Now place a ring in it.
Take a pan and spread little heated butter. Place the paneer pieces on a single layer. Pour the sauce liberally on the paneer pieces so that all the pieces are coated nicely. Place the slit green chilies on top. Drizzle some more butter on the top if you wish and sugar.
Now place this pan on the ring in the pressure cooker. Cover with lid and pressure cook for 1 whistles. Serve hot with roti, luchi (deep-fried flatbread), pulao or white rice.

Aam Katla (Katla Fish curry with raw mango)

Aam Katla

 

Ingredients

4 katla fish/ Ruhu fish steak like pieces

1 tsp of turmeric powder

½ tsp of kalojeera / kalonji

1 bay leaves

3 green chilly silted

½ tsp of sugar

4 to 5 pieces of raw mango pieces de skinned

A pinch of garam masala powder

A pinch of hing (optional)

1 tsp of mustard sauce or mustard paste

6 to 8 tbsp of mustard oil

Salt to taste

 

Method

Rub the fish pieces with salt and turmeric powder. Heat oil in a pan. Then fry the fish till they are golden in both sides. Set aside.

Add kalojeera, bay leaves. As you get the frying smell of kalojeera then add the pieces of raw mango and salt and turmeric powder. Sauté this for a minute and add mustard sauce mix well.

Add 2 cups of water if you want more soup you can add more water. Let it boil in high flame for 5 minutes then add sugar,  hing, garam masala powder, silted green chilly ( while serving make sure to give one green chilly with each fish piece because some love to mash it and have it with rice and it add an extra taste).

Now add the fried fish let it boil for another 2 minutes then put off the flame. Give 10 minutes standing time before serving and Serve with hot steamed rice.