Echorer Chop (Jack fruit Cutlets)

Echorer Chop (Jack fruit Cutlets)

                                                                              
 Chops or  fritters are one of the most famous snacks for Bengalis in winter. Earlier chop was regularly served as starters in all Bengali occasions and ceremonies in winter & Enchor-r chop is one of the most popular snacks in summer.The reason for being seasonal is the availability of its key ingredients - Enchor (raw jack fruit).  Serve hot enchor chops with salad, kasundi (a Bengali style mustard sauce) and hot tea or coffee. The good thing is you can make the chops ready when you have time and keep them in refrigerator. Fry it just before eating.

 Ingredients

 

4 Cups Echore / Raw Jackfruits - Cut into small size cubes

4Medium size boiled potato...
2 Green chili chopped
2 tsp turmeric powder
1 tsp red chili powder
1 tsp Cumin powder
1/2 tsp Coriander powder
1/2 tsp Garam masala powder
1 Medium size chopped onion
3 tsp garlic clove
1 tsp chopped ginger
1 Garam Masala Powder
2 tbsp Maida
2 tbsp rosted ground nut (optional)
2 tbsp green peas (optional)
Salt to taste
Oil for frying

 

Method

 

Chop the jackfruit into really small pieces and steam them with turmeric powder and salt in a pressure cooker to soften them. Remove and drain off all water . Chop 1 large onion, ginger 1 inch piece and 2-3 green chilly's really fine and garlic clove . Boil 4 medium size potatoes and mash well with salt and 1 tbsp maida to make it smooth and bind properly.
Now heat 2 tbsp refined oil and fry the onions till it starts to colour ,then add the chopped ginger, garlic and green chilly and saute well. Add 1/2 tsp Turmeric, 1/4 tsp Garam Masala Powder, 1/2 tsp Red chily Powder, 1/2 tsp Coriander and Cumin Powder, Salt as per taste and 1/2 tsp sugar. Now saute well, sprinkle a dash of water if the spices are burning. Then add the jackfruit and stir fry well with the spices to mix all well and add the green peas and ground nut. When a nice smell begins to come and the mix browns and starts to leave the sides of the pan , remove and cool the mix.
Now take the whole mashed potato mix and divide it into equal size portions. Also divide the jackfruit mix into equal size portions. Take one portion of the potato mash in your hand and make a well in the middle and fill a portion of the jackfruit mix in the well. Close to seal , so that the jackfruit filling can not come out. Now shape like a chop/ oval shape. Give shape with hand to help you do use refined flour to dust your hands.
Now make chop of all the other portions.
In a bowl, Beat two Eggs. In a dish spread Breadcrumbs. Now dip the chops first in egg and then coat all over with bread crumbs. Dust off the excess bread crumbs.
Keep in the fridge for half an hour at least to set before frying.
Heat Refined Oil 2 cup in a wok and when its really hot, reduce the flame and slowly add the chops to fry them golden. Do not add too many at the same time. It will immedetely reduce the temperature of the oil and not fry well. Add in small batches and fry till golden and remove.
Serve hot with Sauce or Chaatni. Sprinkle a pinch of Chaat Masala.
Author : Manna Majumder

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Dalia Khichudi (Broken / cracked wheat)

         

Dalia Khichudi



 

Dalia khichudi with moong dal, is a perfect one-dish meal. Addition of carrots and green peas gives this khichudi a great flavor and makes it nutritious and very tempting and tasty dish to eat.

Since cracked wheat is made from whole wheat it has fiber and nutrient of the wheat. If you love khichdi then Moong dal and Dalia khichudi will be one of the good options. Dalia and Moong dal are full of taste and flavor. It is easy to prepare.

Ingredients

½ Cup Dalia (Cracked wheat or
bulgur wheat)...
½ Cup split Moong split or skinned
yellow moong dal)
¼ Cup chopped carrots
½ Cup green peas
¼ Cup chopped potatoes
1 Green chili chopped
½ Tablespoon grated ginger
1 Medium ripe tomato- Chopped (optional)
1 Teaspoon panch foron / cumin seeds (Jeera)
1 Pinch of asafetida (Hing)
1 Whole dry red chilies – Break Chile in
half (optional)
1 bay leaf
2 Tablespoon vegetable oil and 1 Tablespoon Ghee
salt and sugar to your taste


                                                                 
Directions

1. In a bowl add dalia (cracked wheat) and dal and wash changing water several
times until the water appears clear, and then soak them in 2 cups water for 10
to 15 minutes.
2. Once dalia and dal are soaked, carefully pour out the soaking water and wash
the dalia and dal in several changes of water until water runs clear. Keep them
aside.
3. Chop the vegetables. Keep them aside.
4. In a pressure cooker heat the oil, add panch foron/ cumin seeds and fry them
for 1 minute or until they become light brown
5. Add red chili pieces, bay leaf and fry them for 1 minute or until chilies become
light brown. Add chopped tomatoes and mix with sautéed onions(optional).
7. Add chopped vegetables and sauté for 3 to 4 minutes, then add grated ginger and chopped green chilies and mix.
8. Now add soaked dalia and moong dal and stir it for few minutes, add salt, turmeric powder and 2½ cups of water, and mix. Now Close the lid of the cooker and cook on medium heat. (I made this khichdi like pullao . If you want can add more (3½ cup) water)
9. In about 8 to 10 minutes pressure cooker starts steaming, turn the heat
down and let it cook for 4 to 5 minutes and turn the heat off
10. Once the steam of pressure cooker goes down open the cooker, with the
cooking spoon mix Khichdi so that there are no lumps, turn the stove on
medium heat.
12. Once dal and dalia are cooked and they blend well with each other and you have the desired consistency turn the stove off.
13. When serving khichdi if you like garnish it with butter or ghee
14. Serve it with choice of pickle and yogurt.
Tips:
1. If cooking in sauce pan it will require more water and will take longer to
cook.
2. In khichidi Dalia and dal are generally over cooked and gooey in texture.
3. For making Moong dal dalia khicdi either use yellow dal or Split green dal.

Tips

1. If cooking in sauce pan it will require more water and will take longer to
cook.
2. In khichidi Dalia and dal are generally over cooked and gooey in texture.
3. For making Moong dal dalia khicdi either use yellow dal or Split green dal.

Jhinge Posto

Jhinge Posto

Posto or Poppy-Seeds or KhasKhas is always popular ingredient for several dishes in Bengal, particularly in the districts of Bankura, Birbhum even in Bangladesh also and Jhinge or ridge gourd is another vegetable which is loved by Bengalis.

 

Jinge Posto is very traditional recipe which is made in every Bengali's Kitchen. It's fairly simple and very tasty.

Ingredients

3 ridge gourd peeled and roughly chopped into medium chunks
4 tbsp poppy seeds
2 tbsp sesame seeds (optional)
3 green chillies 
 ½ tsp Turmeric powder
½ tsp Nigella seeds
Salt to taste
Sugar to taste
3 tbsp mustard oil

Method

Soak the poppy seeds in lukewarm water for 30 minutes. Blend it in a mixer with sesame seeds (here did not use) and green chillies.
In a wok heat the oil. Add the Nigella seeds and sauté for 30 seconds. Add the ridge gourd and fry for a minute or two. Add the salt and turmeric powder and mix well. Cook till the ridge gourd becomes soft. Make sure not to add water as the ridge gourd will release water. Once the ridge gourd is soft and cooked, add the poppy seed paste and silted green chili and mix well.
Now add sugar and cook till it reaches desired consistency. Keep in mind it’s a dry preparation. Serve hot with plain rice and Dal.

French Bread Toast

French Bread Toast

Ingredients

Bread  Slices  4

Egg                 3
Peper powder  1/2 tsp
Onion (Chpooed) 1
Green Chili (Chpooed) 3
Oil for frying
Salt and sugar to taste

Method

Cut bread slices diagonally to get triangular pieces.

Beat 3 eggs in a bowl thoroughly. Add salt, sugar, and cinnamon powder. Mix it well.

Add chopped onion and green chili. Mix it again.

Heat oil in a pan. Dip bread pieces in the egg batter so that each slice bet coated well with batter with onion pieces and slowly drop in the oil and deep fry for a couple of minute until it becomes crispy and turns golden yellow in color on both sides. Take it out on a tissue paper in order to remove the excess oil from it.

Serve hot with tomato sauce and your crispy bread toast is ready to eat

Dal Paturi

Dal Paturi

Paturi is a style of traditional Bengali cooking wrapped and steamed/roasted in banana leaf. The delicate flavor that the banana leaves impart into the steaming food is simply matchless. It is prepared with fishes, vegetables, lentils and all other possible combinations. One such is dal paturi. 
It is a paste of bengal gram / yellow split peas (Chana dal /matar dal) and coconut steamed to form a delicate ‘cake’.

My Thami(Granny) used to cook this for us & it was a family favorite food. She used to fold the batter in banana leaf, & then place on the tawa & after that it got slow cooked on the heat of charcoal oven (unun). The taste of Granny’s hand cooked food-the aroma of banana leaf & charcoal all are missing these days.Dal paturi is one of my favorite food.

INGREDIENTS:

1 cup -split bengal gram/ chana dal
1 ¼ cup – freshly grated coconut or ½ a fresh coconut
2 tbsp -mustard oil
2-3 nos – green chilies (as per your spice taste)

Fresh coriander leaves- 2 tbsp (finely chopped)
Turmeric powder- 1/2 tsp
Salt and sugar to taste

FOR ROASTING

Banana leaf

METHOD:

 

Grind the soaked split peas with little water possible (4-5tbsp). The texture of the paste should be a bit rough.

 Mix together chana dal paste, grated coconut, turmeric powder, coriander leaf and green chillies, together. Add salt and sugar to taste. Add 3 tbsp of mustard oil (raw) to the chana dal paste.

Prepare the banana leaf/leaves. Cut the leaf, pass it over the gas flame, this will soften the leaf and help the paste to b wrapped nicely. De-vein the leaf. Do not throw the veins away, you will need it to tie the leaf parcel later.
Arrange for 4 parcels by laying down double layer of the leaf piece. Put a portion of the paste in the centre and wrap it up. Tie the parcels with the veins.

Heat up the griddle (tawa). Place the parcels on it. Lower the heat to minimum, cover and let it cook for 20-25 mins. Flip them over to the other side of the parcel. And let it cook another 20 mins.

Take it off fire. Cut into wide squares & serve hot or room temperature as a starter/side with cooked red lentil( masur dal) and white rice.
One can also steam the parcels.

Author : Manna Majumder
You can vist FB page - https://www.facebook.com/bengalikadai

Doodh Puli Pithe

Doodh Puli Pithe

Ingredients:
• 1 coconut .
• 1 cup sugar / 1 cup Nolen Gur (date jaggery)
• 2 cup Rice flour...
• 2 tblsp. plain flour (Maida)
• 1 litr milk.
• 10 gms raisins
• 10 gms cashewnut
• 1 tsp. cardamom powder.
• Bay leaf.
• Rose water(optional)

Method:

1. Heat a Pan and add grated coconut and mix with sugar/nolen gur (I used nolen gur) and cardamom powder. Mix well and keep it aside after little bit sticky.
2. Now again heat a Pan and add Rice flour. Stir for about 10 minutes. Take it out in an bowl and add plain flour to that. Now add Hot water and knead well to make dough.
3. Make small balls from the dough, spread each ball with hand and stuff the coconut sugar mixture into it. Fold it and seal the edges so that filling doesn't come out to get the shape of 'Puli' as in the picture.
4. Heat a pan and add milk. boil the milk for some time so that it get reduce to half. Add sugar, bay leaf and cardamom powder. cook for a couple of minutes. Now add the pulies to the milk slowly and cover it and let it cook for about 15 minutes with stirring in between. Add raisins and cashew nuts and if you want mix some rose water.

Take it out in a serving tray. Serve cold
Recipe By - Manna Majumder

Amla Murabba

Amla Murabba

Peparation Time – 10 Minutes
Cooking Time- 75 Minutes
Difficulty- Easy...
Recipe Type- Sweet

  Ingredients
• 500 grm Fresh amlas
• 250 grm Honey
• 1/2 tsp Alum

Method

Wash amlas properly and perforate all over it with a fork.
Take 2 litres water and dissolve alum in it. Put amlas in this water.
Soak them for a day.
Wash the amlas with alum water.
Drop amlas in boiling water. Boil for 5 minutes. Remove and leave aside.
Make honey syrup with 1/2 litre water.
Soak the cooked amlas in the sugar syrup for 24 hrs. Take out amlas from syrup. Boil the sugar syrup to restore its original consistency.
Return amlas in syrup. Keep for 24 hours.
Repeat the process for 4 days.
Preserve the murabba in a tight jar.

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.

Enchor/ Echor Chingri (Raw Jack Fruit with Prawns)




Enchor/ Echor Chingri (Raw Jack Fruit with Prawns)

Ingredients:
• Green Jackfruit - 500 grms
• Prawn - Medium size 6 to 8 pieces/Small 10 pieces
• Potato (Big) - 1 big cut into medium pieces...
• Onion - 1 medium Paste / chopped
• Ginger & Garlic Paste - 2 teaspoon
• Green chili - 1 Tablespoon
• Red Chilli Powder - As per taste
• Coriander Powder - 1 Teaspoon
• Cumin Powder - 1 Teaspoon
• Turmeric powder – 2 & 1/2 Teaspoon
• Bay Leaves - 1 Big
• Whole red chilies- 2 pieces
• Garam Masala Powder - 1/2 teaspoon
• Mustard oil - 8 tablespoons
• Salt - As per taste
• Sugar - As per taste
• Ghee- 2 table spoon

 Method:
Make sure to rub oil in your hand before cutting green jack fruit to avoid sticky latex to stick to your hand. Skin off the Jack fruit and cut into small pieces.
Heat 4 cups water in a pan with some salt & Turmeric and when the water will start boiling add the jack fruit. Cook till the jack fruit is semi tender. Drain and keep aside.
Clean the prawns and marinate with turmeric and salt and keep aside.
Now heat oil in a wok and fry prawns and potatoes (separate) and keep in a bowl and in the same oil fry boiled jackfruit for 5 minutes and keep it aside.
Now again heat oil in a wok and add bay leaf and whole red chili and fry for a while.
Then add paste /chopped onion and fry till golden brown. Add ginger garlic paste and stir fry for 5 minutes. Add turmeric, Coriander, Green chili and red chili powder and again fry with 1 tea spoon of water. Fry the masala very well till oil separates from the masala. Add salt to taste and some sugar to it.
Add jackfruit and mix the masala with them and cover the pan to soften the jackfruit for 4-5 minutes. Now open the lid and fried prawns, potatoes and fry to mix the masala with them. After 5 minutes add 2 cups of warm water to the mixture and cover the curry and simmer the heat to cook the very well.
When jackfruits and potatoes are well cooked pour the curry in a big serving bowl and sprinkle some Garam Masala powder and ghee . Serve the curry with steamed rice.

Note: You may use canned jackfruit, easily available in any super market.
If you are using canned jackfruit then just cut the can and drain the water of the can and soak the chunks in cold plain water for 1 hour to remove the sourness of the preservatives.

Potol Posto ( parwal khasKhas / pointed-gourd with Poppy seeds curry)

Potol Posto ( parwal khasKhas / pointed-gourd with Poppy seeds curry)

INGREDIENTS:
Parwal (Potol/ Pointed Gourd)
Green chillies...
Poppy seed (Posto/ khasKhas)
Black jeera (Kalwanji)
White Oil
Sugar (To test)
Salt (To test)
1/2 cup Milk
Turmeric powder

METHOD:
Peel the Potol/ parwal (250gms) and cut vertically.
Make a thick Poppy seed paste (20 gms) with 3-4 green chilli. In the thick paste add about 2 tbs. of milk.
Now heat oil in a deep frying pan, into it add 1tsp. of kalwanji. When the kalwanji starts spluttering add the parwal into it. Fry the parwal till it turns golden brown in colour. Then, into it add the thick poppy seed paste. Mix well. Into it add about ½ a tsp. of turmeric powder, sugar and salt-to-taste, and stir it well so that the paste completely covers the parwal (potol).
Cover it for some time and keep it over medium flame. Wait till the parwal gets cooked well and enjoyed with steamed rice or Polao.

Amla Murabba

Amla Murabba

Ingredients:
• 500 grmFresh amlas
• 250 grm Honey
• 1/2 tsp Alum

Method:
Wash amlas properly and perforate all over it with a fork.
Take 2 litres water and dissolve alum in it. Put amlas in this water.
Soak them for a day.
Wash the amlas with alum water.
Drop amlas in boiling water. Boil for 5 minutes. Remove and leave aside.
Make honey syrup with 1/2 litre water.
Soak the cooked amlas in the sugar syrup for 24 hrs. Take out amlas from syrup. Boil the sugar syrup to restore its original consistency.
Return amlas in syrup. Keep for 24 hours.
Repeat the process for 4 days.
Preserve the murabba in a tight jar.

Papaya Halwa

Papaya Halwa

Ingredients:
5 cups- Papaya , Papita or Pepe(Raw papaya) finely grated
1/4 tsp-Green Food Colour (Optional) ...
5-Badam (Almonds) chopped
1 tbsp-Kishmish (Raisins)
5-Kaju (Cashewnuts) chopped
1/3 tin (200 gm)- Sweetened Condensed Milk
1 cup (150 ml)-Milk
1/2-Ghee
1 cup Sugar
1/2 cup milk
1/3 tsp Rose water
1 tsp-Elaichi (Cardamom) Powder
2 Bay leaf
Method:
1. Peel off the skin , wash papaya , Grate it and dry it in a day light for an hour.
2. Heat the ghee in a kadai, add the cashew nuts, raisins and bay leaf and fry till golden brown. Add the grated Papay and sauté for a few minutes.
3. Add sugar and milk and cook till the papaya is soft, mix in the green colour with rose water and stir well.
4. Add the Sweetened Condensed Milk and stir continuously till the mixture is dry. Sprinkle the cardamom powder, mix well and remove from fire. Serve hot.

Basa (Bhetki Maach) Parsley Fry

Basa (Bhetki Maach) Parsley Fry

Basa (Bhetki Maach) Parsley Pan Fry

Ingredients:

250 grm (4 pic) Basa or other white fish fillets ...
2 tablespoon lemon juice
1/3 teaspoon crushed black pepper
1 tablespoon olive oil
1/2 teaspoon garlic juice
1/2 teaspoon dried parsley
Salt to to taste
White pepper to taste

Method:

Marinate fish with lemon juice, salt, garlic juice, black pepper and dried parsley for an hour
In a non-stick pan, heat the olive oil.
On normal heat, carefully add in the basa pieces.
Lower the heat. Fry the fish on one side for 2-3 minutes
Gently flip the pieces over. Fry for another 2 mins and sprinkle white pepper for both side. The pieces should just start to brown.
The dish is ready. Serve hot with tomato salad. The fish will be soft & flaky!

If you dont like parsley, get creative with your herbs or some Italian seasoning.
Be sure to use regular olive oil. Extra virgin or virgin olive oil can burn if they are used to fry food at too high of a temperature. Vegetable or refined oil would be OK to use as well. See More

Chital Jugolbondi



Chital Jugolbondi

Chital - kaju Jugolbondi (clown knife fish with cashew nut)

Ingredients:
Chital Mach (clown knife fish)- ½ kg (peti / belly portion)
Cashew Paste- 5 tblsp
Poppy seeds paste- 3 tblsp...
Turmeric powder - 1/4 tsp
Green chilly - 5 nos (slit)
kismis (Raisin) Paste- ½ tsp
Mustard/ refined oil – 8 tblsp
Salt to taste

Method:
1.Mix together the Poppy seeds paste, Cashew Paste.
2. Clean and rub the fish with the ½ tsp turmeric powder one pinch salt.
3. Heat oil in a pan. Then fry the fish till they are golden in both sides. Keep aside.
4. In the same kadai add poppy seeds pest, cashew pest, salt, kismis (Raisin) Paste and turmeric powder(optional).
Sauté this for 2 minute and add ½ cup water to mix welll.
5. Now add the fried Chita peti and Sauté this for a minute and cover with the lid.
6. seem the hit and let it boil till the gravy turn thik.
7. Curry is ready and can be eaten with white rice, fried rice and polao. See More

Bhetki Butter Fry

           

Bhetki Butter Fry

Ingredients

1/2 kg Bhetki Fillets cut in square pieces
200 - 250 gm of White sunflower or any Oil for Cooking

1 tbsp Ginger Paste
1 tbsp - Garlic Paste -.
1 Lime
1 tsp of Salt.
1 tsp of Green Chilly Paste.
6 tbsp of Corn Flour
2 Eggs
1/4 cup of Milk.
50 grm butter melt
1/2 spoon black pepper seed
1/4 tea-spoon baking powder (optional)
1 spoon turmeric powder

Method

Cut the fillets into rectangular pieces (medium size). Wash the fillets and pat it dry

Mix all the ingredients of marination (Ginger Paste, Garlic Paste, Lime juice, Salt & Green Chilly paste) in a bowl .

Rub the fish with the marination

Squeeze the lime juice in the marinated fillets and keep it for 4-5 hrs.

Heat the oil for frying in nonstick kadai and add two or three whole black pepper to flavor the oil

For the batter - mix the corn flour, turmeric powder and salt in milk with constant stirring leaving no lumps - once done mix the eggs until smooth . Now add the butter melt and mix it again. Now take out one fillet, and dip it in the egg corn flour batter.

Deep fry it oil till golden brown. Repeat for the fillets and  Serve it hot.

Aanchari Jalpai (Olive)

                   

 

 

Aanchari Jaipaai (Olive pickle)
Ingredients :
1. Jolpai(olive)-1 kg
2. Whole Garlic-3 (chopped)
3. Ginger -2 inch (chopped)
4. Green chili-10 pieces
5. Panch phoron (bengali 5 spice) roasted powder-3 Tbs
6. Mustered paste-3 Tbs
7. Red chili powder-1 ts
8. Turmeric powder-1 ts
9. Vinegar-2 cup
10. Mustered oil-1/2 liter
11. Salt

Procedure:
Wash and Slit jolpai 3--4 times. Now boil olive (jolpai) until tender. Remove and drain water.
Make a paste mustard seed powder and green chili with little vinegar.
Heat mustered oil in a pan. . Add smashed garlic, chopped ginger and salt, and stir well. Add mustered paste. Then add turmeric powder and red chili. Sauté it for a while. Now add olive and all the paste, and mix them. Add vinegar and Put panch foron roasted powder and stir. Cover the pan with lid. Turn the heat low and cook around 10-15 minutes. Stir occasionally. Remove from the pan. Let it cool and store in a airtight glass jar and add more mustered oil. To store for long term, keep your pickle in the sun occasionally.

PORK VARTA

PORK VARTA

PORK VARTA -Ethnic Food of Tripura-India

  Ingredient
Pork piece( bite size) 500 gram...
Onion- Finely cut(longitudinally) 200 gram
Ginger- 50 gram finely chopped
Green Chili- as to taste roasted direct on fire
Red chili- 4/5 piece roasted direct in fire
Salt- as to taste

Procedure

  Wash the pork in semi hot water and then boil in salt water at min 100 deg temp until water dries
Mix half amount of chopped onion with ginger, Green and red chili very well by messing. Add boiled piece of pork. mix well. add salt to taste if needed. May Add chopped coriander leaves also. Keep aside in a covered bowl for 1 hour.
During serving add the balence onions and enjoy the most delicious food.

Caution:- Must boil the meat min at 100 deg C very well