Friday, 8 August 2014

Roh Maacher Bhapa

Roh Maacher Bhapa which means Steamed Roh Fish made in mustard Sauce. This dish is actually made with Illish- a very popular fish to Bengalis and makes this dish the most mouth watering.
Any way using Roh fish too we can achieve this so lets explore it below.


What we need:
1. Roh Fish(Cut and washed)
2. White and black mustard seeds
3. Poppy seeds
4. Mustard oil
5. Onion, Green Chilly
6. Turmaric, Red Chilly powder
7. Salt and sugar
8. Coriander Leaves










How did I make it:

1. Grind the onion,mustard seeds and poppy seeds to make a smooth paste.


2. Add Turmaric, red chilly, salt and little sugar to the paste and blend it.


3. Now coat a with masturd oil and place the fish pieces in it.


4. Pour in the paste such that it gets equally spread.


5. Add some more mustard oil over it along with split chillies and chopped coriander leaves.


6. Closed the container tightly and place it on another vessel filled with water just enough for the container to float and boil the water.

7. Let it steam cook till the water reduces to 1/3. Open the container and check if the fish is soft enough else continue cooking by adding water to boil.

8. Once done you will get a strong mustard aroma and the fish will b soft when you open.


Your bhapa maach is ready which no less than Illish Bhapa. You can try the same process for Illish too.


Enjoy the steamed fish with hot stream rice.

Chicken Razala

This Eid, I wanted to celebrate it in a special and yummy wat so I made a special Bengali chicken dish with a Mughlai influence in it.


Ingridients:
1. Chicken
2. Curd
3. Dry red chilly
4. Bey Leave
5. Poppy Seeds
6. Onion paste(done in grinder)
7. Ginger Garlic Paste(done in grinder)
8. Cashews
9. Garam Masala, Zeera and Coriander Powder
10. Oil and Ghee
11. Salt and Sugar


1. In a bowl place the chicken pieces and add oil, garam masala,zeera, coriander powder,onion paste,ginger garlic paste,salt and a little sugar. Mix it well and keep it aside for atleast 30 min.
 
2. Grind the cashews and poppy seeds togather into a paste.




 3. In cup, pour in the curd;add a little salt and sugar and beat it well to make it smooth.

4. In a pan, heat a ghee and add dry chilly and the bey leaf. Fry it for few seconds.

 
5. Add to it the marinated chicken and continue frying and steering untill you see the oil seperating.
 
 
 6. Pour in the poppy seed and cashew paste and mix it well.


 
7. Now pour in the beated curd into it and continue steering until it is mixed evenly.
 
 

8. Put the gas in a medium flame and cook the dish covered for sometime till you feel the chicken is done and the gravy is thicken.
 
 
9. Once you achieve the required consistancy, off the gas and garnish it with ghee and fresh coriander if required.
 
 
Eid Special Chicken Razala is ready to be served with zeera rice.
 
 

 
 
 



Wednesday, 9 July 2014

Aloo Bhindi

I was just wondering tonight what should I make for dinner. Was tired and hungry too so wanted some quick and good too. I opened my refrigirator, I found some Bhindi or Ladies Fingers so I decided to make Aloo Bhindi to have it with chapati which my room-mate will make.


So what I used to make this simple and yet tasty dish.
Bhindi or Ladies  Finger
Aloo or Potatoes
Onion
Tomatoes
Tarmaric, Chilly powder, Garam Masala, Amchur(Mango Powder)
Salt.

Dice the potatoes, cut the bhindies and chop the onions and tomatoes.

 


 
Heat oil in a wok and fry the potatoes till they are turned light brown and keep it aside.


Similarly fry the Bhindi and keep it aside.


Now add a little bit of oil to the wok, and fry the onion till its golden brown. Add some ginger garlic paste and fry till the raw smell of it goes away.


Add the chopped tomatoes and fry for a while. Now add termaric, chilly powder, little zeera and dhuniya powder. Fry it for some more time.


Continue stiring till the tomatoes softens and oil starts to seperate.


Now add the fried potatoes and bhindi to it and stir it properly.

Add the garam masala, amchur, and salt.


Cook it till you feel the dry masalas are fried well. .

Our Aloo Bhindi is ready.Serve it with hot chapati.


 

Thursday, 5 June 2014

Dhoi Mach

I am back again with my another favourite fish dish - Dhoi Mach (Fish made with Curd).
Its a spicy tangy recipe which I believe everyone will love it.


So what you need to make this
1. Fish(Roh or Cutla)
2. Curd
3. Onion paste
4. Tomato
5.Cardomon,Cinimon,Clove,Bay Leaf
6.Turmaric,Red Chilly, Garam Masala
7. Ginger Garlic Paste
8. Green Chilly and Coriander leave.
9. Salt and sugar



 
 



Remove extra water from the curd and mix a little ginger garlic paste, salt and sugar and mix it well.
 
In a pan, heat oil and add split cardomon,clove, cinimon and bay leaf. You can soak them in water and grind a bit before frying.

Add on the onion paste and ginger garlic paste and fry it for sometime till you see the oil seperating.

Now pour in the chopped tomatoes and fry it for some time. Add all the dry masala, little suger and salt. Fry well till the tomatoes turn soft and mix well.
Now add on the fried fish pieces and mix it well with the masala.
After you feel that the masala is done well, pour in the curd, mix it gently, and cook in a low flame covered.
 
Add some split green chilly and cook it for some more time to reduce the gravy a bit.
 
Serve the dish with hot steamed rice.
 
Happy Cooking!!!

Saturday, 31 May 2014

Chicken Liver Dry

Yesterday, I posted about a simple chicken dish which quick and easy to make and enough for me and my room-mate to have it in Dinner. I also mentioned that, which the pack of chicken we get some liver pieces which I usually save it for next day(Obviously kept in deep freezer) to make yet another spicy dish to have with hot rotis.

So let me share how to go about making it. For this the things you need are:
1. Chicken Liver
2. Ginger Garlic Paste
3. Termaric, Red Chilly or Black Papper, Garam Masala, Chicken Masala(optional), Coriander Powder.
4. Salt
5. Little bit of Sugar
7. Mustard Oil
8. Cumin and Black Mustard Seeds
9. Curry Leave(optional)
10. Coriander Leaves.
11. Tomatoes
12. Green Chilly
13. Onions


Cut the liver in small pieces and wash it properly. Mix it with Ginger Garlic Paste, all dry masala, salt and little bit of suger. Keep it aside for sometime.
 
 


 


In a pan, heat oil and add some cumin and mustard seeds and let it crackle. You can add few curry leave if you wish to.


Add the chopped onions and green chilly and fry till the onion is golden brown.

After the onions are turned brown, add the marinated liver to it and fry it properly till the oil starts seperating from the masala.

Now add the chopped tomatoes(you can used tomato puree too) and cook it the tomatoes get softer and mingles with the masala.

Add a little bit of water to it so that the masala and the liver gets cooked will. Keep steering regularly till all the water drys up and oil is seen around the liver.


Reduce the water and make it dry up and fry for some more time till you feel its done.
Lastly, add the coriander leaves and mix it well. Your Chicken Liver fry is ready to be served with hot rotis.


Do try it in your kitchen. Its really fast and tasty dish. Let me know how was it.

Happy Cooking!!!