CHANCHRA / CHHYANCHRA( MALABAR SPINACH WITH HILSA FISH HEAD)

CHANCHRA ( MALABAR SPINACH WITH HILSA FISH HEAD)

 

'Chanchra', is very traditional, popular and monsoon favorite dish in Bengalis cuisines.

Malabar spinach curry while mixed up with fish head is called 'Chanchra'.

Other names of this herb is Pui shakh or Puin shaak in Bengali, Poi saag in Hindi, Pasalai keerai in Tamil, Bachhala kura in Telugu, Basale soppu in Kannada.

INGREDIENTS:

1 banch Malabar Spinach / Creeping Spinach (Pui saag)
1 Hilsa Fish head, cut in two pieces (may use Rohu fish head)
2 Potatoes
200 grm Pumkin
1 long ridge gourd

50 grm flat beans
1 Eggplant
3-4 Green Chillies, cut in slits
1 tsp Paanch Phoron
(combination of mustard, cumin, nigella, fenugreek and fennel seeds)
2/3 tsp Turmeric powder
1/2 tsp Red Chilli powder
1/3 tsp Cumin powder
1/2 tsp Coriander powder
1 tsp Sugar (for flavor only)
Salt to taste
4 tbsps Mustard oil (or any white oil)

METHOD:

Wash and clean the fish head. Marinate fish head with 1/3 tsp turmeric powder and little salt. Set aside for 30 minutes.

Cut and clean Malabar spinach first. Cut leaves and finely chop them. Then cut the tender stalk in 1&1/2" length. Wash them in running water. Drain all the water from it. Set aside. Peel potatoes, pumpkin. Cut potato, pumpkin, flat beans, ridge gourd and eggplant in medium sized cubes. Wash all the vegetables, make those pat dry.

Heat mustard oil in heavy bottomed wok. When it comes to smokey, add fish head in it. Fry till the both sides of fish head turns golden brown. Remove it from the oil. Keep aside.
 

In the remaining oil, add paanch phoron. Then add 1 red dry chili and bay leaf leaf in it. Fry for 2 minutes, add all vegetables and green chillies in it. Stir for 2 minutes. Cover and cook for another 3 minutes. Now add turmeric powder, red chilli powder, Cumin and Coriander powder in it. Keep stirring for 2-3 minutes, then add Malabar spinach and salt in it. Fold nicely. Cover and cook for 5 minutes.

At this point add fried fish head in it. Break the fish by the tip of spatula and mix with the vegetable nicely. Keep stirring for another 3-4 minutes on medium heat. Add sugar and fold well thoroughly. Remove from heat. Serve with hot steamed rice.

Enchor Koftas /Balls

Enchor Koftas /Balls

Ingredients :

  For Koftas /Balls :
4 Cups Echore / Raw Jackfruits - Cut into medium size cubes(bolied with turmeric powder and salt)...
1 Medium size boiled potato
2 Green chili chopped
1 tsp Ginger paste
1 tsp Cumin powder
1/2 tsp Coriander powder
1/2 tsp Garam masala powder
Salt to taste
2 tsp turmeric powder
Oil for frying
2 tbsp Maida

For Gravy :
1 Tomato puree
3 tbsp Mustard Oil/White oil
2 Red Chili Whole
1 tsp Crushed Garam Masala (cinnamon+cloves+green cardamoms)
2 Bay leaves
2 tbsp cashew paste
2 tbsp Char Magaz(watermelon seeds) paste
1 pinch Asafoeatida
1/2 tsp turmeric powder
1 tsp cumin powder

Method:
 Cut into medium size cubes. Now boiled with turmeric powder and salt, then mashed it with hand. Now Add mashed potato with all above mentioned spices and mix with little maida or flours. Adjust salt and sugar.
Now prepare kofta/ balls out of them. Heat oil in pan fry them till golden brown and keep aside.

Heat oil in a pan. Add bay leaf, red chili, asafetida.
Add tomato puree, saute a little. Add cashew and Char Magaz paste,and all dry spices except garam masala powder. Add salt and fry until oils come out. Add 1 cup warm water and adjust salt and add prepared koftas . Sprinkle garam masala. Allows standing time and serve with your choice

Mixed Fruit Chutney



Mixed Fruit Chutney

 

Ingredients:

• 1 piece medium size Pineapple , Cut in Cubes
• 2 pieces apple, Cut in Cubes
• 1/2 cup grapes....
• 2 tbsp Cashew
• 2 Cups Dates
• 1/2 cup Apricot, Cut into cubes
• 1/2 cup dried figs
• 1 tbsp raisins, Socked
• 1/2 Orange, Cut into Cubes
• 1/2 cup pomegranate
• 1/2 cup Aamsatto (Dry sweet mango pulps), Cut into cubes
• 1/2 tbsp salt
• 5-6 tbsp Sugar
• 4-5 tbsp roasted spices powder (1/2 tsp cumin seeds, 1/2 tsp Fennel seed, 1/2 tsp Fenugreek seeds, 3 Dry Red chili, 3 cinnamon stick, 6 pieces cardamom )
• 1/4 tbsp Mustard Seed
• Bay leaf
• Oil, as per need

Method:
1. Heat the oil in a pan for 1/2 minute. Add the Bay leaf and Mustard seeds.
2. Add the Pineapple and salt and mix well. Cover the pan on low flame for sometimes.
3. Check whether the Pineapple go soft, then add the apple, grapes and aamsatto. Cook for sometime.
4. Add sugar. Stir it well.
5. Add little water and cover the pan. Cook for more 6-7 mins.
6. Add raisins, cashew, Apricot, Fig, orange, dates and pomegranate. Cook for 3-4 mints and roasted spices powder and again stir it well.
7. Cool it for sometime and refrigerate it. Serve it after the main course.

Plastic Chutney (Green Papaya Chutney)

Plastic Chutney (Green Papaya Chutney)

 Ingredients:

Plastic Chutney (Green Papaya Chutney) - A unique Bengali Relish
1 medium-sized papaya
2 Cup sugar
2 tsp. lime juice OR Raw tamarind – 50 grams.
A pinch salt...
2 tsp. Raisins
2 tsp refined oil
10-15 mustard seeds
 
Method:

 Peel the green papaya very neatly. Cut into halves, remove seeds and hard skin from the center. wash and cut into very thin slices with a sharp knife or peeler

Heat oil in a pan add mustard seeds, as soon as they splutter add papaya and, saute 1-2 mins.

Then add salt, water and let it cook. Add water depending on how thick you want your chutney to be.

When the papaya has become soft add the sugar.Let it cook and the chutney thicken to your desired consistency. Now finally add raisin and lime juice and your dish is ready to serve.