Wednesday, December 29, 2010

Payesh (Bengali Rice pudding)

100gm basmati rice
2litre milk
50gm cashew
50gm raisins (washed and soaked in water)
2-3 bay leaves
3-4 cardamom pods
2tbsp desi ghee (indian clarified butter)
1cup sugar
0.25tsp salt

1. Heat 1 tbsp ghee in a wok and lightly stir-fry cashews and bay leaves.

2. Add milk to the wok and boil on low. 

3. Wash rice. Add 1tbsp ghee and mix well. Put this rice in the boiling milk. 

4. Add soaked raisins and boil till rice is cooked. Keep stirring to avoid deposition and sticking.

5. Crush cardamom pods and add them along with salt, sugar slowly to the wok.

6. Cool and garnish with dry fruits. Serve in small cups.

Tip: You can use Jaggery instead of sugar. However, it needs to be mixed with hot water to make a paste and added at the end, after the payesh is done. (Adding jaggery while boiling might spoil the milk.)

Tuesday, December 28, 2010

Choto Macher Tok (Tamarind fish curry)

500gm small fish
100gm vegetables cut into small cubes - optional (Vegetables like pumpkin, radish and sweet potato go well with Tok)
2tsp oil
1tsp paanch poran
2 dry chillies
2tsp tamarind paste + 3 cups water
0.5tsp turmeric powder
1tsp salt
1tsp sugar

1. Lightly fry the fish in oil and keep aside

2. Heat oil in a wok and add paanch poran and chillies.

3. Add tamarind paste, water, turmeric powder, salt and sugar.

4. Add the fish and the vegetables. Let it boil for 15 mins.

Enjoy Maacher Tok over rice !

Narkel chingri (King-prawn Coconut curry)

500gm King prawns
250gm potatoes
2 onions
2tsp Ginger-garlic paste
2 cardamoms crushed
100gm coconut milk (or grated)
2 bay leaves
2 dry red chillies
1tsp cumin seeds
1tsp chilly powder
Salt, turmeric powder and oil
2 cups water

1. Peel, cut potatoes and apply 0.5tsp salt and 0.25tsp turmeric powder.

2. Clean prawns and apply 0.5tsp salt and 0.25tsp turmeric powder to prawns.

3. Heat 2tsp oil in a wok and put bay leaves, red chilly and cumin seeds.

4. Add onions and fry till slight golden. The add potatoes and fry till golden. Add prawns and stir.

5. Add Ginger-garlic paste, 1tsp chilly powder, 1tsp turmeric powder, 1.5tsp salt an mix well.

6. After a while, add the coconut milk and water. Add crushed cardamom & boil till potatoes and prawns are done.

Enjoy Narkel Chingri over rice !

Monday, December 27, 2010

Bhetki Maacher Jhol (Red Snapper Curry)

500gm Bhetki Maach (Red Snapper)
2 bay leaves
2 dry chillies
1 tsp cumin seeds
2 onions (medium chopped)
2 potatoes (peeled and cut)
5-6 florets of cauliflower
1tbsp ginger-garlic paste
2tbsp tomato puree
2 green chillies (medium chopped)
1 tsp turmeric
2 tsp salt
1 tsp garam masala

1. Heat oil in a wok and add onions, cumin, dry chillies and bay leaves. Then add potato and cauliflower and stir to fry till slight golden-yellow.

2. Add onion & ginger-paste paste and mix. After a while, add a purée of tomatoes, green chilly along with salt an turmeric. Add little water to prevent sticking.

3. Add garam masala and stir.

4. Add water and cover to simmer on medium for 15-20 mins. (check if fish is done).

Enjoy the Bhetki Maach over rice !

Rava Idli

100gm peas
250gm rava (sooji)
250gm curd/yogurt
1 small carrot shredded
2-4 coriander leaves cut
1 green chilli cut
1tsp salt
2tbsp desi ghee
1.5 cups water
Some cashews (optional)

1. Heat ghee in a Wok.

2. Add peas and stir. After a while add the carrot, coriander leaves, chilli and stir.

3. Now add Rava, Curd, water and mix well.

4. Put some cashews in the idli stand and put the batter on it. Steam in pressure cooker for 10 mins without weight (whistle).

5. When ready, use a spoon or spatula to scrape the idols out of the stand and place on a dish.

Enjoy the idlis with coconut -or- coriander chutney !

Egg curry

1tsp oil
6 boiled eggs
2 boiled potatoes cut into cubes
2 Onions - ground to paste
2tsp ginger-garlic paste
2 bay leaves
2-4 dry red chillies
2 tomatoes, 1 cinnamon stick, 2 cardamoms and 2 green chillies - ground to paste
3 cups water

1. Heat 1tsp oil in a wok. Sprinkle little salt and add eggs (Salt prevents eggs from sticking in wok). Add little turmeric powder on eggs and fry. Remove eggs when lightly fried.

2. Heat 2 tsp mustard oil in wok and add bay leaves, dry chillies and sugar. Add onion & Ginger garlic paste and let it fry for 2 mins.

3. Add tomato paste and cinnamon & cardamom powder. Mix and let it fry for 2 mins.

4. Add fried eggs and potatoes. Mix with paste. Add the water and cover to simmer for 5 mins.

Enjoy the egg curry over rice or with indian roti !

Tip: To decorate, you can cut eggs into halves & garnish with coriander leaves.

Friday, December 17, 2010

Pui beejer chachchari (Malabar spinach shoot subzi)

250gm Malabar spinach shoots (with flowers and seeds) - called as Pui shaak in bengali
2 eggplants (brinjals) - chopped
2 potatoes - chopped as fingers
1 onion chopped
4 green chillies (cut along length)
50gm mustard paste
1tbsp paanch poran
1tsp turmeric
2tsp salt
2 tbsp mustard oil
Fish head or prawns/shrimp (optional)
2 cups of water

1. Heat mustard oil on a Wok (Kadhai) and add chopped onions.

2. Add chillies, paanch poran, fish and mix using a spatula.

3. Add the eggplant, potatoes and mix

4. Add the spinach shoots and remaining ingredients and mix.

5. After a while, add some water, mix and cover wok to let it simmer on low heat for 15 minutes.

Enjoy the chachchari with some rice !

Bhapa Ilish Maach (Steamed Hilsa Fish)

500gm Hilsa fish (iIish maach)
50gm mustard seeds
10gm poppy seeds (optional)
2 onions (ground paste)
3 green chillies (cut along length)
2 tbsp mustard oil
2 tsp turmeric powder
2 tsp salt
2 cups water

1. Marinate fish with 1tsp turmeric powder and 1 tsp salt and leave for 5 mins

2. Grind the mustard and poppy seeds (preferably on a stone) to make a paste

3. Put fish in a microwavable dish and cover with all ingredients. Mix well and add the water.

4. Place the dish in the microwave and start it for 10 mins. Let it stand for 15 mins for it to cool.

Enjoy the Bhapa Ilish !