Dim Pousto (Egg Curry with poppy seeds & coconut pest)

Dim Pousto

Ingredients

Boiled Egg 4pices
Coconut Paste- 2 tblsp
Poppy seeds paste- 3 tblsp
Turmeric powder - 1/4 tsp
Green chilly - 5 nos (slit)
Sugar- ½ tsp
Mustard/ refined oil – 5 tblsp
Salt to taste

Method

1.Mix together the Poppy seeds paste, Coconut Paste.
2. Cut the boiled egg longitudinally and rub it with the ½ tsp turmeric powder one pinch salt.
3. Heat oil in a pan. Then fry the egg till they are golden in both sides. Keep aside.
4. Add bay leaves and then add poppy seeds pest, coconut pest, salt, sugar and turmeric powder.
    Sauté this for 2 minute and add ½ cup water to mix welll.
5. Now add the fried egg and Sauté this for a minute and cover with the lid.
6. Now lower the heat and let it boil till the gravy turn thik.
7. Curry is ready and can be eaten with white rice, fried rice and polao.

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.

Paneer Magaz Masala

Ingredients:
Tomatoes - 2, large and chopped
Ginger - 1 inch piece, grated
Coriander Powder - 1/2 tsp

Kasuri Methi - 1 tsp
Turmeric Powder - 1/4 tsp
Sugar - 1 tsp
Chilli Powder - 1 tsp
Oil - 3 tblsp
Charmagaz-3 tbsp

Broken Kaju (cashew nuts) – 1tbsp
Cream - 2 tsp
Paneer - 250 gms, cubed
Green Chillies - 3, chopped


Method: 1. Puree together the ginger, green chilies and tomato.
2. Grind the char magz & kaju together

3. Boil the cheese with a little salt and a pinch of turmeric.
4. Heat the oil in a pan.
5. Add the kasuri methi first and then tomato puree.
6. Stir-fry for two minutes.
7. Add the  charmagaz (watermelon seeds ) & kaju (cashew nuts )  pest and turmeric ,coriander and chili  powders.
8. Keep stirring till the oil separates.
9. Add the paneer, cream, salt and sugar.
10. Stir-fry on low flame and one cup water.
11. Cook on low flame with the pan covered till the paneer are cooked.
12. Remove from fire.
13. Add 2 tbsp butter or Garnish with  a blob of butter.
14. Serve hot with roti, porotha or white plain rice.

Pabda Kalonji Jhal(Bengali Fish Curry)

Pabda Kalonji Jhal

Ingredients:

3-4 medium size  Pabda Mach or fish
1 tsp of red chili  powder
1 tsp of kalo jeere/kalaunji(nigella seeds)
2 tbsp onion or onion finely chopped
2-3 green chilly slit in between
1 tsp of turmeric powder
3-4 tbs mustard oil for frying fish +2 tbs of mustard oil to make the curry
1 cup of water.
 Salt as per taste
Coriander leaves for garnishing

Method:

Marinate the fish with turmeric and salt , keep aside for half hour
Heat up a Kadai and add mustard oil , fry fish on each side for 5 mints at medium till they are turned little brown . Be Careful while frying Pabda Fish. Take out gently after they are fried.

Clean the pan. Heat 2 tbsp of oil. Add the kalo jeere/kalaunji(nigella seeds/black cumin),  onion pest,  green chilies and fry for a minute. Now add turmeric powder and red chili powder one by one. Stir and mix them well and continue frying on low flame until the oil separate Pour in 2 cups of water and add salt (as per test). When the water boils, place the fishes back to the pan carefully as not to break them. Cover the pan and let it cook for about 7-8 mins.

 Remove from the flame, garnish it with the coriander leaves and serve with warm plane rice.

Methi Chicken (Chicken Curry with Fenugreek Leaves)

Ingredients:
<><> <><> <><> <><> <><> 750 gms chicken meat
2 tblsp oil
1 tsp turmeric powder
1/2 tsp red chilli powder
1 cup yogurt
2 cup methi leaves(fresh fenugreek leaves), washed in chopped fine
2 tblsp kasoori methi
1 tblsp ginger chopped
2 tblsp garlic chopped
2 tblsp green chillies chopped
2 cup onion chopped
1 tblsp ginger paste
1 tblsp garlic paste
  salt to taste
Methods:
Clean, skin, wash and cut chicken into medium sized pieces.
Marinade the chicken with ginger and garlic paste for  ½  hour.
Soak fenugreek leaves with hot water and pinch salt and after  10 minutes drain the water properly.
Heat up oil in a pan and  add cut ginger, garlic paste and  stir fry for a minute.
Mix in cut onions and stir fry until translucent and soft.
 Now add , turmeric powder, coriander powder , red chilies powder and kasoori mathi.
Make sure to stir continuously.
Mix in chicken pieces and beaten yogurt and stir fry on a high flame heat up for 7-8 minutes. Now is the time to add the fenugreek leaves and stir well.  Add 1/2 a cup of hot water to the pan, stir to mix well, simmer the heat and cover the pan. Cook till the chicken is tender. You will need to keep checking on the chicken as it cooks and adding more water if all the water dries up. Stir often to prevent burning. The dish should have a fairly thick gravy when done.
serve with hot chapattis(Indian flatbread) Naan, (tandoor-baked Indian flatbread) or plain rice.

Bhapa Ilish (Steamed Hilsa)

Ingredients:

Hilsa about 1Kg.  cut in steak size pieces

Yellow mustard seeds 1& ½  tbsp.
Poppy seeds 2 tsp
2.5 tbsp grated coconut
3-4 tbsp pure mustard oil
Green chilies 3-4 slit
½ tsp turmeric
Salt as pertaste

For the paste:
2 tablespoons mustard seeds
1 tablespoon poppy seeds
2.5 tablespoons grated coconut
3-4 hot green chili (or as per your taste)
Salt to taste

Preparing the paste:

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

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

Mathod :

Wash and clean (remove scales) of the fish and cut in steak size pieces or you can have them clean and cut at the place from where you buy the fish.

To this mustard paste add a 1/2 teaspoon of turmeric, 1 tsp. mustard oil and salt. Your mustard sauce is ready. Add 3 cups of water in a pressure cook. Now place a ring in it.
Take a pan and spread little mustard oil. Place the fish pieces on a single layer. Pour the mustard sauce liberally on the fish pieces so that all the pieces are coated nicely. Place the slit green chilies on top. Drizzle some more mustard oil on the top if you wish.
Now place this pan on the ring in the pressure cooker. Cover with lid and pressure cook for 1-2 whistles. Serve hot with rice.
In the microwave:

Coat an microwave oven safe container with mustard oil. Place the fish pieces in the bowl in one single layer. Pour the above mustard sauce over the steaks so the sauce covers all of the steaks completely. Add a few slit green chili peppers on the top. Drizzle some more mustard oil on the top if you wish.
Cover with a lid or with a plastic wrap. Cook for 3 minutes; take it out and stir the sauce (do not move the fish around). Put it back in the microwave, cover and cook for 2 more minutes. Uncover, take out, stir; cover and put it back and cook for 2 more minutes. Uncover and cook for 2-3 more minutes. (The cooking time may slightly vary with the power of the microwave). Adjust to your microwave.

Doi Potol/Dahi Parwal

Doi Potol/Dahi Parwal

Ingredients: 

500gms Large Potol/Parwal
... 1 cup Sour Curd
½ cup Grated Coconut
2 Tablespoon onion ginger pest
1 Tablespoon Cumin Powder
1 Teaspoon Red Chilli Powder
1 Teaspoon Turmeric Powder
½ Teaspoon Sugar
½ Teaspoon Garam Masala Powder (2-3 Green Cardamom
1 stick Cinnamon powder)
1 Bay Leaf
½ Teaspoon Cumin
Oil for frying Potol
2 Tablespoon Ghee

Method:

 

 Scrap the Potol/Parwal lengthwise leaving streaks of skin on alternate strokes
Chop off the pointed end at both side
wash and dry the Potol and mix with little Turmeric and Salt, keep aside
Heat Oil in a deep bottom Wok or Kadai
Fry the Potol in batches till golden brown
Drain and keep aside, remove the oil
In a small Bowl add all the powdered ingredients and add little water to make a smooth paste
Now heat the ghee on the same Kadai
Add Bay leaf, whole Cumin (Jeera) and allow to crackle
Add Grated Coconut and sauté the coconut till light golden.
Add the onion ginger paste and masala paste and stir well
Cook for 5 minutes while stirring continuously, sprinkle water if required
Add the fried Potol and sauté it for a minute.
Now beat the curd in a bowl, slow the heat and pour in the beaten curd gradually
Add salt, stir well to mix it thoroughly and cook for 2-3 minutes on high heat
Now lower the heat, cover and simmer for 10 minutes or till the potols are soft
Remove the cover and check for seasoning, adjust accordingly
Cook till the Ghee separates on the side and add Garam Masala powder
Serve hot with Pulow, Rice or Luchi.

 Tip: This is a thick gravy, adjust chilli pepper to desired spicyness.

Ladies Finger with mustured

Recipe type: Side dish
Preparation time: 30 Minute(s) 

Cook time: 20 Minute(s) 

 Difficulty: Very Easy

 Ingredients 500 gms ladies finger (bhindi)
3/4 tbsp oil
7 slit green chillies
1 tsp turmeric powder (haldi)
salt to taste
3 tbsp white mustard (rai / sarson) paste
½ tsp Menthi
1 pic chopped Tomato

Method 1.First wash the lady finger (bhindi) and make vertical slits on ladies finger, Keep aside.
2.Make a paste of the mustard and keep aside for a few minutes
3.Heat the oil in a pan (kadhai), add the mnethi and after lady finger and sauté till they turn soft.
4.Add the turmeric, green chilies, chopped tomato and salt, mix well and sauté for 5 minutes or till the ladies finger and tomato are almost cooked.
5.Add the mustard paste and bit water, mix well and sauté for 5 minutes.
6. Check to see if the bhindi is soft and then remove from the gas and serve hot.

Kasurimethi Aloo Dum

Ingredients
12 -14 small round potatoes or normal potatoes diced into big chunks (Boiled and Peeled)
1/4 cup onion paste
1/2 teaspoon grated ginger
... 1/4 cup of tomato puree
1 teaspoon turmeric powder
1/2 teaspoon garam masala powder
1 teaspoon red chilli pepper
1/2 teaspoon cumin Powder
1 teaspoon sugar
2 Bay leaves
2 Green chillies, whole
Salt to taste
2 + 2 tablespoons of Oil

Ingredients For garnishing

kasurimethi, fresh and chopped
2 Green chilies.
Method

Heat 2 tablespoons of oil in a frying pan, add the potatoes, a pinch of turmeric powder, and salt. Saute the potatoes till they are light golden. Transfer the potatoes to a serving bowl and keep aside.

In the same frying pan, add the other 2 tablespoon of oil, add the bay leaves and afetr few seconf add the onion, ginger paste and saute for a few minutes until the paste turns golden and the raw smell goes away on low heat.

Add the tomato puree and sauté till nicely blended with the onion-ginger paste.

Add the remaining turmeric powder, red chilli powder and cumin powder , salt and sugar . Saute the entire mixture well, cover and let it simmer on low heat until the masala-mix is thickened (takes about 10 min).

Now add the potatoes and the 2 green chilies and mix everything well with the masala adding just a little water. Cover and let it simmer on low/medium heat for another 15 minutes until the masala has coated the potatoes well and is thick and garam masala powder.

When done, garnish with fresh kasurimethi, green chilies

Bhetki Macher Paturi

Bhetki Macher Paturi

 This dish has its origin in Dhaka but now has become one of the favourite dishes of Bengali cuisine. This authentic Indian recipe truly deserves a place in your cook book. Surprise you family and friends with this finger licking dinner recipe.

Ingredients:
Bhetki fillet in 500 gms fish
Mustard paste - 1 tblsp
... Coconut Paste- 2 tblsp
Poppy seeds paste- 1tblsp
Turmeric powder - 1/4 tsp
Green chilly - 3 nos (longitudinally slit)
Mustard oil – 3 tblsp
Salt to taste
Banana leaves – 10inch X 10 inch steamed for 5 mins to soften –
(No of pieces of banana leaves will depend on the no of fish pieces taken)
String to tie paturi
Banana leaf greasd with 1 tsp oil - 2 large pieces
Method: 1.Mix together the mustard paste, turmeric and chilly powder, salt, Coconut Paste, Poppy seeds paste and mustard oil.
  2.Coat the fish fillet with the above paste till it gets evenly coated and keep the marinated fish for 30 minutes. (Note:- You can increase or decrease the amount of mustard, poppy seeds and coconut paste depending upon your test and amount of fish taken)
 3.place each marinated fish slice on the steamed banana leaf . Then slited green chilly on top of each fillet and wrap into small individual envelops and tie with string, 
4.Take a frying pan and grease it. Then place the 2 large banana leaves to cover the entire frying pan and heat the tawa till very hot,
5.Place the paturies on top of the banana leaves and cook the paturies on each side for 10 mins in low flame and transfer the entire content from the frying pan to plate.
  6.Serve the paturis as it is cooked within the banana leaves. Let the guests unwarp the banana leaves and enjoy the aroma of the paturis.
  7.Paturies can be eaten with white rice, fried rice and polao

Tel Koi

Tel Koi

 

Ingredients
500 gm Koi Fish
1 tsp Turmeric powder
1 tsp Coriander powder
1 tsp Chili powder 1/2 tsp Cumin powder
1tsp Ginger paste
1 very small onion paste
6 -8Green chillies
250 gm Mustard oil
1 Bay leaf
Salt to taste

Method
• Wash the fish properly and apply salt and turmeric to it, keep aside for a while.
• Heat oil in a pan and fry the fishes, set them aside.
• Add remaining oil in the pan and sauté the bay leaf, 2 slit chilies, cumin and ginger.
• Combine ginger paste, onion paste, coriander powder, chili powder, turmeric powder with it, mix well.
• Fry it well till the oil separates.
• Add a cup of water, salt and the rest of the chillies, stir well.
• Add all the fish and simmer it in low flame till it almost dries up and the oil separate.
• Remove Tel Koi from the fire and serve it with white rice.See More

Chital Mache Petir Kalia

Chital Mache Petir Kalia



Ingredients: 1 kg of Chital Macher Peti (you get in fish market). Cut into required sizes
200 gms mustard oil for cooking
Salt and 1 & 1/2 TBS Turmeric powder for taste and colour, 1 TSP Jeera Powder, 1 TBS Red chilli Powder.
... Grind into Paste:
1 big Onion
1 piece ginger
1-2 red chillies
1 bunch of Coriander leaves for garnishing (if you want).
1 cup beated curd or Coconut milk according to taste.
2-3 Bayleaves
  whole Garam Masala -- Grind separately
2 Elaichi
2 Darchini

Time Taken : 30-45 mins 

Method:
Clean the fish big pieces and rub it dry, marinated with 1 tsp salt and 1/2 tsp turmeric.
Heat the Oil in Kadai and fry the fish pieces but with covered lid till golden brown.        
 Remove the pieces and keep it aside.
 Put the Bay leaves and red chillies in to it and put all the masala except garam masala.
 Fry it and let the oil come out of it
 Put 1 cup coconut milk and 1 cup of water.
 Put the pieces of fish in the curry and slow the gas flame and let it boil for few minutes.
 Put garam masala in it and cover it for 5 minutes
 Garnish it with coriander leaves.
Serve hot with white plain rice.

Egg- Devil

Egg- Devil

Recipe type: Starter
Number of serving: 6
Preparation time: 30 Minute(s)
Cook time: 20 Minute(s)
Difficulty: Very Easy

 Ingredients of Dimer Devil (Deviled Eggs recipe)
• 4 eggs (3 for cooking + 1 for dip)
• 1 big potato
• 3 medium onion
• Carrot (gajar, gajor) and Beet
• Ginger and garlic (or ginger garlic paste)
• Green chilies
• Jeera (Cumin)
• Garam Masala Powder
• Bread Crumbs
• Maida or Besan
Preparing Dimer Devil (Deviled Eggs recipe)
• Boil the Eggs and potato for 15 min. Cover the eggs with at least an inch of water.
• Meanwhile, cut onion, chilies and grate the carrot/beet
• Drain hot water, pour cold water (makes peeling off easier) and crack the egg shells
• Cut the boiled eggs length wise.
• Add peeled off potato and the vegetable mixture to the container. Add salt, pepper to taste. Mash them well.
• Heat a frying pan, put some cooking oil (any) and then the onion pieces. Heat till the color changes to brown. Add the mashed potato-vegetable mixture.
Next, need to stuff egg and fry
• Fill the egg halves with the mixture. Make it tightly fit since we need to fry this later.
• In a separate bowl, break an egg carefully and add a spoon of Maida/Besan. Add salt, ½ tsp mirchi powder to taste and blend it well.
• On a pan (I used a paper J), pour some bread crumbs.
• Heat a frying pan and add oil.
• Now do this in sequence – roll the stuffed egg half in egg besan, then in bread crumbs and then lower carefully on the heated oil. Fry well. Do this for each stuffed egg half.
• Your Dimer Devil (Deviled Eggs recipe) is complete.

Chiken Malai Kofta

Ingredients:
300 gms Chicken Kima

2 Tablespoon onion ginger juice                
_1/2 Piece lemon juice
1 Big size onion
2 Piece green chili
2 Tablespoon coriander leaf
1 Piece egg
_1/2 Teaspoon black pepper
_1/2 Teaspoon garam masala powder
1 Tablespoon corn flour
1 Tablespoon Olive oil
_1/2 Teaspoon Cumin Powder
1 Tablespoon Butter
1 Cup cream
1 Teaspoon mustard powder
   Salt & Chili as per test

Instructions:
Marinate the  chicken kima with onion ginger and lemon juice for half an hour and freeze it.
Now heat your pan and sauté the finely chopped onion for a minute.
Take out the kima from freeze and mixed with the sautéed onion, one piece chopped green chili, black pepper, garam masala powder, olive oil, cumin powder corn flour, one egg and salt as per test.
Make kofta and steamed it for 5 minutes of each side in 900 w in micro oven and check the softness.
Gravy: Beat the fresh cream. Now heat the kadai and boil the cream with butter, grated coriander leaf and add mustard powder and salt (as per test).
stir well to mix it thoroughly and cook  for 5 minutes till become thik.
Add kofta and cook it for 2-3 minutes on low heat till the kofats are soft.

Serve hot with Pulow, or Poratha.

Tip: This is thick gravy, adjust chili, pepper to desired spiciness.