Mini Fish Cutlets

Fish cutlet, is one of a kind delicacy of Bengali cuisine with Fish. Fresh fish, first boiled and mashed with potato and then spiced up with little spice and onion-ginger-garlic and then deep-fried coated with breadcrumbs. It is so scrumptious that no one can resist this at anytime. It is served with cucumber-onion-tomato slices and by they side a dollop of kasundi(bengali mustard relish). At Kolkata, you don't need to make it at home, as we get them freshly made in front of you at nearby snack shop at every nookkar or goli or corner. But when you're outside India, to indulge this delicacy, you have to spend some time and energy in your kitchen, but after you taste it, you will feel that it's worth all the energy and time spent. I Made this Mini cutlets for my event Spotlight:Fish, which is ending today. Serve them with tea or as an appetizer in your full meal. This irresistible fish cutlets are must in any bengali wedding menu.


Ingredients :
Bhetki fish(I used seabass, or any white fish) : 4-5 pieces
Potato : 2 (medium)
Onion (medium) : 2 (finely chopped)
Ginger-garlic paste : 2 tblsp.
Garlic cloves : 2(pounded), Ginger : 1"
Black Peppercorns : 6-7
Green chilli : 2 (finely chopped)
Fresh coriander leaves (chopped)
Red chilli powder : 2 tsp.
Chaat masala powder : 1 tblsp.(optional- gives a tangy flavour)/lemon juice : 2 tblsp.
Worcestershire sauce : 4-5 tsp.
Egg : 2(beaten)
Breadcrumbs : as needed(apprx. 1/2-1 cup)
Salt to taste
Butter : 1 tblsp.
Oil for deep frying

Method :

• First boil the fish pieces. To boil, place the fish in a saucepan and cover it up with water (just enough to cover the fish). Pound the garlic cloves and ginger and add it in the water, along with the peppercorns. Bring it to a boil and cover and simmer for 5 minutes or until the fish is done. Let it cool down.
• Meanwhile, boil the potatoes too in pressure cooker or anyway you like. Cool and mash them too.
• Remove the fish from the water, take out the bones and skin. Put all the flesh in a bowl and mash finely.
  
• In a pan, heat butter, add chopped onions, fry till brown, add green chilli, ginger-garlic paste, mashed potato, mashed fish, coriander leaves, all dry powders and worcestershire sauce. Add salt to taste. Mix very well stirring vigorously for 5 minutes. Remove from heat and allow to cool for few minutes. Frying fish in the butter will remove any raw fish smell.
  
• Make cutlets from the mixture, give shape as desired, round or oval or flat. Take a small lump, press between your palms and flatten them until you get your desired shape. Don't make them too thick, otherwise it won't cook through.
• Take a flat bowl of beaten eggs with a pinch of salt and another plate of breadcrumbs. Take each cutlet, dip in egg and immediately roll in breadcrumbs. Repeat it once again, dip in egg and roll again in breadcrumbs. This process will make them more crunchy and crispy.
• Heat the oil for frying in a deep pan or kadai, deep fry the cutlets in batches of 3-4 on a medium heat. When evenly brown on all sides, take out with a slotted spoon and drain on kitchen paper.
• Serving suggestion : Cut onions, cucumber and tomatoes in thin slices and serve cutlets with them and with your preferred sauce or bengali kasundi. Serve with tea or as an appetizer.
  

Bengali kasundi recipe is here from my friend, Rashmi of Delhi Belle.
She has a full post on Bengali Kasundi and the pic is also from her blog.

Tips :

• Make lots of cutlets at one time, fry as much needed and store rest in the freezer for up to a week. This saves a lot of time.
• When you fry the cutlets in the oil, avoid turning them immediately, they might break.Wait for few minutes and always fry in medium heat.
  

Pyaji (Bengali Onion Pakora)

Onion pakora is known as Pyaji in bengali...it's one of a kind mouthwatering snack.....have them with tea as an evening snack or have it as a side dish with dal, chawal(rice).


While making onion pakora, I took this onion and garlic still life picture for this month's Click photo event : Allium @ Jugalbandi.


Ingredients :
Onion(big) : 2 (chopped)
Chick pea flour(besan) : about 1/2 a cup or as needed
Green chilli : 2( finely chopped)
Fresh coriander leaves (chopped) : a bunch
Salt to taste
Red chilli powder : 1-2 tsp.
Baking Soda : a pinch
Oil for shallow deep frying


Method :

• In a big bowl, first take onions, green chillies and coriander leaves.
• Then add all the other ingredients. Mix together, then add water slowly as needed and make a smooth creamy batter, not runny.
  
• If the batter is too thin, add some more chick pea flour.
  
• In a pan, heat enough oil, drop one big spoonfull of batter, one by one. Make pakoras thin, then it will be more crispy. Fry till dark brown from both sides. Fry in medium flame so that inside of batter can cook.

Serve hot immediately with tea..................

Macher Dimer Kalia (Curry with fish Roe)

Macher dim, or fish egg or fish roe is fully ripe internal ovaries or egg mashes of fish. In Bengal, deep fried fish roe is a delicacy and they are so tasty, once you try, you'll be hooked to it. Among all the sweet water fishes, Rohu and Hilsa fish roe's are mostly eaten in Bengal. One great bengali food blogger and my friend, Sudeshna of Cook like a Bong, she explains very well all about fish roe. Visit her page to know how to make fish roe vada. I had no idea that Fish roes are so popular outside India too, mostly in Asia and Europe.
In this post, I'll share the recipe how to make curry with fish roe, which we call MACHER DIMER KALIA(Kalia is a term of bengali cooking, where the sauce is based on onion-ginger-garlic paste with lots of onions and little more oil is used than regular fish curry, basically it's a rich preperation)
I used Hilsa fish roe, vada recipe here



Ingredients :
Fried Fish roe(macher dim) vada
Onion : 3(medium)
Ginger-garlic paste : 1" ginger+2 cloves of garlic
Tomato : 1(medium)
Green chilli : 2 (Slitted)
Turmeric powder : 2 tsp.
Red chilli powder : 2-3 tsp.
Coriander powder : 1 tsp.
For tempering :Bay leaf : 1 + Cinnamon stick : 1(1") + 2 cardamoms + 3 cloves
Salt to taste
Oil : 2 tblsp.
Ghee(clarified butter) : 2 tsp. (optional)
Garam Masala powder : Grind together 2 cardamoms, 4 cloves and 1(1") cinnamon stick

Method :

• Keep aside the fried fish roe vadas.
• Slice the onions lengthwise. Make a paste of ginger and garlic.
• Heat oil in a pan, temper with the ingredients, when they start to crackle, add sliced onions. In medium flame, fry the onions till dark brown with a pinch of sugar. It should be soft but not crispy, so lower the flame. It will take about 5 minutes or so. This way, the curry will take a darker shade.
  
• Add ginger-garlic paste, stir for a minute, then add chopped tomatoes and chopped green chillies. Fry till tomatoes get pulpy and soft. Then add powdered spices with 2 tblsp. water. Stir till oil seperates. Add fried fish roes, mix well with spices.
  
• Add 1/2 cup of water and in medium flame let it cook for 7-8 minutes. When water evaporates, check the seasoning. It should be a dry gravy. Drop 2 tsp. ghee(clarified butter) and garam masala powder over it. Mix well with the gravy and remove from heat.
  

Serve hot with rice...........Unglia chatte rahe jayoge(you'll keep licking your finger even after finishing your food, it's so tasty)
This traditional bengali delicacy is for my event Spotlight : Fish

Sorshe Bhetki (Fish in mustard seed gravy)

Bengalis has a special love for mustard, not only mustard oil is most preferred cooking oil, but also seeds and paste are widely used in bengali cooking. Not only fishes, vegetables and even egg are also cooked with mustard paste and why it shouldn't be, Mustard is referred as one of the World's healthiest spices, which has numerous properties beneficial for health.

Mustard seed :
Research shows that mustard seeds have Phytonutrient Compounds that is protective against Gastrointestinal Cancer. Mustard seeds emerged from our food ranking system as a very good source of Selenium, a nutrient which has been shown to help reduce the severity of asthma, decrease some of the symptoms of rheumatoid arthritis, and help prevent cancer. They also qualified as a good source of magnesium. Like selenium, Magnesium has been shown to help reduce the severity of asthma, to lower high blood pressure, to restore normal sleep patterns in women having difficulty with the symptoms of menopause, to reduce the frequency of migraine attacks, and to prevent heart attack in patients suffering from atherosclerosis or diabetic heart disease.
Mustard seeds also qualified as a very good source of omega-3 fatty acids as well as a good source of iron, calcium, zinc, manganese, magnesium, protein, niacin and dietary fiber. (Information source : WHF foods)

Mustard Oil :
Mustard oil has the lowest amount of saturated fat(only 1%) and quite a good amount of monounsaturated fat(76%), the most desirable fat in our diet because it helps to decrease the LDL (bad) cholesterol in the blood and helps to increase the HDL (good) cholesterol. Good sources of monounsaturated fat are macadamia nut oil, olive oil, canola oil, peanut oil, and most nuts. Visit this page for more information on which oil is good for you.
Today I'll share Bengali's all-time favorite and one traditional fish recipe, which is Sorshe Mach(Mustard is sorshe in bengali). I made it with Seabass fillets, which is very close to Bhetki fish(or Koral in Bangladeshi fish store) and another advantage of seabass is it has less bones, who has difficulty eating fish because of bones, they should try this fish. It is very sweet in taste and has no odour(fish smell). Can be substituted with Red Snapper. This recipe taste great when made with carp like Rohu or Hilsa.



Ingredients :
Bhetki (seabass or red snapper) fillets : 4-5 pieces
Onion(medium) : 1 (chopped)
Mustard seed(sorshe) : 2 tblsp.
Black cumin seed(kalo jeera/kalonji) : 1/2 tsp.
Turmeric powder : 3 tsp.
Chilli powder : 1/2 - 1 tsp.
Green chillies : 2 for grinding+1(slitted)
Mustard oil : 2 tblsp. for cooking + 1 tsp. for garnishing
(Mustard oil enhances the taste of mustard seed paste)
Any other oil : 2 tblsp. for frying
Salt to taste
Fresh coriander leaves for garnishing(chopped)

Method :

• Wash fish pieces, pat dry. Rub with 1 tsp. turmeric powder and 2 pinches of salt on fish pieces. If possible, keep them aside for 5-30 minutes.
• Preperations : Prepare mustard seed paste, by grinding mustard seed with a pinch of salt and 2 green chillies. ( while grinding, mustard seed tend to taste bitter, salt prevents that. so don't forget to add salt while grinding) Grind as fine as possible. Make a paste of rest of the turmeric and chilli powder in 3-4 tblsp. water.
  
• In a pan, heat oil, fry the fish pieces until brown on both sides on medium flame. Keep them aside.
• Take another pan for cooking(never use the same oil where you fried fish, as the oil gets black because of turmeric.). Heat Mustard oil, when the oil is really hot and the smoke comes out, lower the flame and temper with kalonji, then add chopped onions. Fry till light brown.
• Then add turmeric-chilli powder paste and fry for 1 min. then add mustard seed paste. Fry for 2 min. Add 1/2 cup water and bring to boil. Add salt, slitted green chillies and fried fish pieces. Cover the lid and cook for 5 minutes.
• When gravy thickens to a desired consistency, add 1 tsp. mustard oil and coriander leaves. Remove from heat and serve hot with rice.

This traditional bnegali fish recipe is off to
my event Spotlight : Fish
Check out my Pomfret fish curry recipe.

Mix-vegetable Do pyaza

Do pyaza is a style of dish originated from Northern part of India, mainly Delhi and Punjab, influenced by the imperial kitchens of Mughal Empire. The famous cuisine is found in most restaurants abroad. Do pyaza means double the amount of onions, used here than regular sabzi preperations. Another theory suggests this dish was named in honor of Mullah Do-pyaza, a scholar and royal advisor who was part of the 'Nine jewels' of the court of the Mughal Emperor Akbar. This preperation can be made with any vegetable, like potato, Bhindi(okra), Bell pepper etc. But the most favorite is with non-veg. preperations like Chicken or lamb do-pyaza. Can be substituted with anything, paneer and even shrimp...
That day I was searching for vegetable do-pyaza recipe and stumbled upon this Subzi Mirchi do pyaza recipe from master chef Sanjeev Kapoor ... which sound great to me and over that this dish is made with only green chilli, which gave this dish an entirely distinctive taste, that's why this dish is called Subzi(vegetable) Mirchi(green chilli) Do pyaza
You can assemble any kinds of vegetable, I added cauliflower, carrot, green beans, potato, sweet potato and bell peppers. The recipe asked for Bhavnagri chillies, which I didn't have, so used regular green chillies and baby onions, I substituted that with sliced regular onions. But I would love to try sometime the exact version when I have all the ingrdts.



Ingredients :
Cauliflower(medium sized florets) : 1 cup
Potato, Sweet potato, carrot
Green Beans & Bell peppers ( Cut all vegetables in 11/2" thick pieces
lengthwise)
Onion : 4 (2 thickly sliced and 2 chopped)
Tomato : 2 (thickly sliced)
Green chillies(slitted from the middle) : 4-6 (adjust to your level)
Ginger-garlic paste : 1 tblsp.
Cumin seeds : 1 tsp.
Turmeric powder : 2 tsp.
Coriander powder : 3 tsp.
Roasted cumin powder : 1 tsp.
Khus-khus/poppy seeds/posto : 2 tblsp.
Yoghurt : 1/2 cup
Salt to taste
Oil : 3 tblsp.
Fresh coriander leaves

Method :

• Heat oil in a pan, add sliced onions and fry until golden brown in medium flame. Keep them aside.
• In the same oil, add cumin seeds, when splutters, add chopped onions and fry till brown, then add ginger-garlic paste. Stir for minute or two, then add turmeric, coriander, roasted cumin powder, half of the green chillies mixed with 1/2 cup of yoghurt. Stir well and cook until oil seperates.
• Then add all the vegetables with little salt over it. Stir well to coat spice paste well with the vegetables. Add 1 cup of water, cover the lid and in medium flame let it cook.
• Meanwhile, make a paste of poppy seeds, rest of the green chilles and few sprigs of coriander leaves.
• When water almost evaporates ans veges are almost cooked, add tomatoes, fried sliced onions and poppy seed paste. Check the seasoning, add rest of the coriander leaves, mix well and in low flame, cook for another 4-5 minutes until vegetables are tender and water dries up completely.

Serve hot with rotis, parathas and goes well with rice,too......ennnnnnnnjoy
Sending this side dish to Viki's Kitchen
who is hosting "Side dish for chapathi".

My 100th post : Lau chingri ( shrimp/prawn with white gourd)

Hi friends!! I'm back from my break. I missed blogging and peeking to other blogs to see what they are creating in their kitchen. Thanks friends for all of your wishes, my kids are fine now and recovering slowly. My toddlers suffered the most, after 6 days with viral fever, they've lost their appetite and energy. Now it's another hard job to bring back their appetite.

My last post was my 100th post, which I didn't really notice. So I want to celebrate my achievement of reaching first 100 post with this post. And let me thank my blog followers, readers, visitors from around the world, because of whom this blog is still running. Not to mention all the wonderful blogs around me gives lots of inspiration too. So pl. do continue visit my blog and encourage and support me. I thought, why not I post a delicacy for this memorable post from my native cuisine, Bengali cuisine which I feature mainly in my blog. OK, I'll share today a delicacy with shrimp and white gourd, i.e.,
LAU CHINGRI, lau is white/bottle gourd in bengali and chingri is shrimp or prawn
Bengalis love all kinds of fish, but they adore seafish especially Shrimp/Prawn. Lots of our fish delicacies are with shrimp. It is because shrimp makes any dish much tastier when cooked alone or with anything, like with vegetables or with rice like in Pulao or biriyani..

This green bottle gourd is widely used in bengali households during summer. It's a very low caloric vegetable and because of its high
water(96.1%) contain, has a cooling affect, is light on the stomach and aids digestion. It is high in Dietary Fiber, Vitamin C, Riboflavin, Zinc, Thiamin, Iron, Magnesium and Manganese. This dish can be substituted with other vegetables like radish or green papaya, too. Use any sizes of shrimp, from small to medium. So now to the recipe....



Ingredients :
Lau/lauki/white/bottle gourd : 1(medium)
Shrimp(small/medium) : 14-15 pieces
Tomato : 1(small-chopped)
Ginger : 1"(grated)
Green chillies : 2(slitted)
For tempering :
Bay Leaf : 1
Cinnamon stick : 2 (small)
Jeera/Cumin seeds : 1/2 tsp.
Spices :
Turmeric powder : 2 tsp.
Red chilli powder : 1/2 tsp or adjust to your test.
(I prefer to make this dish and also taste at its best with only green chillies, but can be combined both or even with only RC powder)
Jeera/cumin seed powder : 1/2 tsp.
Salt to taste
Sugar : a pinch
Oil : 2-3 tblsp.

Method :

• Wash and marinate shrimp pieces with a pinch of salt and turmeric powder. Keep them aside for 15 minutes. Meanwhile, cut peel lau/lauki and chop in very small pieces. Large chunks won't taste great in this dish. So take your time and chop finely.
  
• Heat 1 tblsp. oil in a pan, shallow fry the shrimps lightly on both sides in medium flame. DO NOT fry longer than 2 minutes on both sides. Keep them aside. Do not make the curry in the same oil where you fried the fish.
  
• Take another pan, heat rest of the oil, temper with the ingredients. When cumin seeds start to splutter, add finely chopped tomatoes and slitted green chillies. Saute for a minute until tomatoes get pulpy, then add chopped lauki or gourd. Gourd can release some water, so wait until all water evaporates.
  
• Then add salt, all powdered spices and grated ginger. Stir to mix everything evenly. Add fried shrimp pieces and coat well with the spices. Add little water, about 1/2 a cup, as lau cooks real fast and it also releases water while cooking. Then cover the lid and let it cook in medium flame.
  
• Open the lid and check time to time and give it a stir. When water almost dries up and vegetables are well-cooked and kind of mushy, add a pinch of sugar, adjust seasoning. Dry up all the moisture stirring continuously. Garnish with fresh coriander leaves.

Enjoy with hot hot rice and dal.................it's just a real comfort food
This authentic bengali food delicacy will be a part of my event Spotlight:Fish, which going to end on 31st August,'09....friends, waiting for your enthusiastic participation from my fellow foodie bloggers

Check out other recipes with Shrimp/Prawn
1. Chingri mach bhape(Steamed shrimp in mustard sauce)
2. Potato & Shrimp fry 

 

Sorry for unannounced break and a remainder

Sorry for this unannounced break, friends. My whole family with me are down with Viral flu...we all recovered while my twins are still down...hope to come back soon and peek in your yummy posts

Just a simple remainder........
Looking forward to your submission to my event Spotlight : Fish, the deadline is 31st August.

Happy 62nd birthday, Mother India

A VERY HAPPY 62nd INDEPENDENCE DAY
TO ALL INDIANS
AROUND THE WORLD

Celebrating India's 62nd Birthday with Carrot burfi...I made 30 pieces of Burfis for my daughter's School celebration of Independence day


Saffron carrot burfis decorated with white coconut and over that green pistachios....just yummm.....

Please have a bite..........

Check out MY last year post on INDEPENDENCE DAY, here and the carrot burfi recipe here

Masala Brinjal ( Spicy eggplant curry)

Brinjal or eggplant or Begun in Bengali is a very low calorie fruit but used as a vegetable. It is high in water content and excellent source of Folic acid and Potassium. It helps to block the formation of free radicals and is very common vegetable in Indian households. I've tried this recipe from an Indian recipe site but lost the link. It's a keeper recipe, I'm telling you. Goes very well as a side dish with chapati, Paratha or even rice, too.


Ingredients :
Long/oval Purple Bringal : 2
Onion(medium) : 1 (chopped)
Ginger-garlic paste : 1 tblsp.
Tomato(medium) : 1(chopped)
Green Chilli : 1
Mustard seeds : 1/2 tsp.
Cumin seeds : 1/2 tsp.
Turmeric powder : 2 tsp.
Red chilli powder : 1 or 2 tsp. (+ or - accr. to you)
Coriander powder : 2 tsp.
Cashewnut : 7-8
Dessicated or fresh cocconut : 1/2 cup
Oil : 3 tblsp.
Salt to taste
Fresh coriander leaves for garnishing

Method :

• Cut the brinjals in medium chunks. Add salt and keep aside. Make a paste of cashewnuts, green chilli and coconut. Set aside.
• In a pan, add 1-2 tblsp. of oil, fry brinjal pieces until lightly browned. Sqeeze out as much oil possible and keep them aside.
• In same oil, add rest of the oil, temper with mustard and cumin seeds. When they start to crackle, add chopped onions, fry till they get soft and lightly browned. Add ginger-garlic paste and stir for 2-3 minutes.
• In a cup, mix all the powdered spices with 3 tblsp. of water and a pinch of salt. Add this mixture to the pan. Cook till 2-3 minutes. Add chopped tomatoes and mix well. Saute until tomatoes softens and oil seperates.
  
• Now add coconut-cashewnut paste and mix well with the spice paste. Stir for 2 minutes, then add fried brinjal pieces. Mix well and add about 1/2 cup of water. Season with salt, but in small amount, not the whole as it's a dry gravy dish, so add rest of the salt when you have your desired gravy. Cover the lid. It will take about 5-7 minutes as brinjal cook real fast.
  
• When gravy thickens, check the seasoning, take the pan out of the heat. Garnish with fresh coriander leaves. Serve hot..................
  

Sending this yummy side dish which goes very well
with any Indian bread to Viki's Kitchen who is hosting an event named "Side dish for chapathi"

It's award and tag time...........

Oh Lucky me!! My sweet blogger friends are showering awards on me. It feels so good when you get recognision on what you love to do. My two blogger friends, Sunanda of Sunanda's Kitchen And Malini of Khana Khazana with Malini have showered me with these 3 awards and tagged me with a long list of questions about me. Thanks a lot both of you...........................




Here goes the meme :
1. What is your current obsession?
Definitely blogging
2. What are you wearing today?
Top and capri
3. What's for dinner today ?
Still thinking....may be Egg curry and broccoli-bringal fry with chapati
4. What's the alst thing you bought?
Toys for my twins

5. What are you listening to right now?
listening to Jagjit Singh
6. What do you think about the person who tagged you?
They both are very creative and excellent cook and above all wonderful persons
7. If you could have a house totally paid for, fully furnished anywhere in the World, where would you like it to be?
In any small town in Germany, most loveliest and peaceful place on earth
8. Whata are your must-have pieces for summer?
T-shirt, capris, few shorts, Sunglass & sandal
9.If you could go anywhere in the World for the next hour , where would you go?Greece
10. Which language do you want to learn?
French
11. WHo do you want to meet right now?
My parents
12. What is your favorite color?
Sea green
13. What is your favorite piece of clothing in your own closet?
My magenda-blue jordousi salwar suit
14. What is your dream job?
Love to work as a florist or a flower organiser
15. Whatis your favorite magazine?
Ophra's O magazine and Reader's digest
16. If you had $100 now, what would you spend it on?
A DSLR camera for blogging ........... selfish me :))
17. What is your favorite pass time?
Reading a mysterious novel with a cool drink
18. Who are your style icon?
Sushmita Sen
19. Describe your personal style?
Simple and sofisticated
20. What are you going to do after this?
Going to clean my messy rooms, my two little brats have made
21. What are your favorite movies?
Any romantic and comedy movies
22. What inspires you?
sweet comments of yours
23. Give us three styling tips that always works for you?
Be simple, confident and always wear a smile on your face
24. Coffee or Tea
Both
25. What do you do when you are feeling low or terribly depressed
Go for shopping
26. Which month is your birthday?
June
27. Which other blogs you love visiting?
All food related blogs and humor blogs
28. Favorite dessert/sweet
Soan Papdi and Misti Doi(bengali sweet yoghurt)
29. Favorite season?
Spring
30. One thing you love about yourself?
I'm an easy going and friendly person
31. What is your favorite line?
"The purpose of life is a life of purpose" by Robert Byrne
32. What is the meaning of your name?
Indrani----I'm a goddess, wife of Lord Indra and another name of Goddess Durga
This is my add-on question:
33. Who do you love the most after your kids - your husband, your parents or your siblings and why?
My parents, b'coz of them I exist and without their love, Life is impossible.

Finally, I'm done.....now it's your turn(in bengali we'll say,"tomar holo suru, amar holo sara")
The rules are:
Respond and rework – answer the questions on your own blog, replace one question that you dislike with a question of your own invention, and add one more question of your own. Then tag eight or ten other people.
I will be delighted to share these awards along with the tag to the following blogger friends…...

1. Renu of Renu's Kitchen
2. Pinky of Esho-bosho-aahare
3. Sharmistha of Cook-A-Doodle-DO
4. Sowmya of Creative Saga
5. Parita of Parita's World
6. Usha of Veg Inspirations
7. Suparna of Food fascination
8. Ann of Happy & Healthy Cooking
9. Chitra of Ratatouille - Anyone can cook
10. Supriya of Redchillies

Congratulation to all of you, you all deserve these awards...................

Bengali Aam Kheer (Mango in thickened milk)

Aam kheer or Mango payesh is a pure bengali delicacy served on hot summer afternoons. In Indian cuisine, Payesh/kheer or payasam is normally made with rice cooked in thickened milk. But in Bengali cuisine, kheer is also prepared with seasoneal fruits, like Mango or Orange(check orange kheer in Sandeepa's Blog). It is very easy to make and a delightful frozen dessert for Summer. It can be made from fresh mango in season or canned mango pulp available throughout the year.


Ingredients :
Skim Milk : 1 liter
Mango Pulp : 1/2 can or fresh mango : 1(made into pulp)
Sugar : 3-4 tblsp.(as per taste, as canned mango pulp is already sweet)
Pistachio(chopped) : a handful
Saffron stand : a few(optional)
Rose water : 1 tsp.

Method :

• If using fresh mango, take out the pulps and cut into pieces, then make a puree in a blender.
• In a heavy-bottomed pan, pour the milk and bring it to boil. Then simmer the stove and let it boil until it reduces to half.
  
• Take the pan out of the heat, add the mango pulp and half of the chopped pistachio and rose water. Mix well and add sugar according to your taste.
• If adding sugar, put the pan again on the heat but in low flame. Keep stirring. Allow it on heat for about 5 minutes. Remove the pan and garnish with rest of the pistachios and saffron stands.
• Cool it in room temperature and keep it in the refrigerator for about 4-5 hours before serving. Serve cold or can be served in room temperature.
  

Sending this yummy cool dessert to
DLC Food Festival: 'Global Ganesha' at Dido lives cooks
And to Shanthi Krishnakumar's event "State special"




Also reposting my older post Rawa Laddoo for this above mentioned festival and sending it to Dido.

Happy Ganesh Chaturthi to everyone , which is 23rd August this year is celebrated to worship Lord Ganesha on his birthday. This festival lasts for 10 days. Ganesha, the elephant-headed son of Shiva and Parvati, is widely worshipped as the supreme god of wisdom, prosperity and good fortune. While celebrated all over India, it is most elaborate in Maharashtra, Goa (Biggest festival for Konkani people all over the world), Gujarat, Karnataka, Tamil Nadu and Andhra Pradesh.

Kochu Chingri (Shrimp with taro/arbi root)

Colacasia is a plant grown for its root vegetable, known as Taro or Arbi/Ghuiya in Northern and western part of India and Kochu in Bengal and eastern part of India and Patra in Gujarat. Taro root looks from outside like a potato, but has a hairy outer coating on its surface just like on a coconut shell. Taro roots can be used as an alternative to potato. Taro roots are very nutritious as they are very high in starch and are a good source of easily digestable dietary fibre. Its stems and leaves are also cherished in all over India. The tube like stems are used as a starch staple in India. Taro leaves are rich in vitamins and minerals.
In Bengal, we use this root vegetable extensively in veg. and non-veg. preperations like in fish dishes with Prawn or Hilsa. Another favorite relish of Bengal, Kochu shager ghonto,(which is one of my favorite dish & my mom always makes it whenever I visit her) made from the stems of this plant.
But you have to careful before buying taro roots. Choose more whiter ones(as shown in the picture) than dark gray or blackish ones. As whiter ones cook faster than the blackish ones. And when cooking with stems and leaves, One must put oil on both hands as some leaves and stems are acidic and cause scratching.
Today the recipe I'm citing here is Kochu chingri(Shrimp with taro roots), is one of a kind shrimp preperation, very simple but very tasty. I always prepare this whenever I have both in hands, as both are in my favorite food items list.........



Ingredients :
Shrimp(medium) : 12-15 pieces (Frozen or fresh)
Taro roots/arbi/kochu : 5-6 pcs.
Onion(medium) : 2 (chopped)
Ginger-garlic paste : 2 tblsp.
Chopped tomato : 2/3 cup
Green chillies : 2 (break in half)
Turmeric powder : 3 tsp.
cumin powder : 2 tsp.
Coriander powder : 1 tsp.
Chilli powder : 2 tsp. (adjust to your taste)
Sugar : 1 tsp.
Salt to taste
Oil(preferably mustard oil) : 3 tblsp.
Bengali Garam masala powder : 2 tsp.(Grind 2 cardamoms, 3 cloves & 1(1/2") cinnamon stick)
Coriander leaves for garnishing(optional)
For tempering : bayleaf 1, cardamoms 2, cloves 3 & Cinnamon stick 1(1")

Method :

• Cut taro roots/arbi in medium cube like chunks. If using frozen clean shrimps, then defrost, wash the shrimps well. if using fresh shrimps, then remove the hard shell, devein them and then wash properly. After washing marinate the shrimps with 1 tsp. of turmeric powder and a pinch of salt. Keep them aside for 10 minutes.
  
• Lightly shallow fry the shrimps until golden brown on both sides.Do not fry them for long time, then it tends to get hard and rubbery.
  
• In another pan, heat rest of the oil, add the tempering ingredients, wait for them to splutter, then add chopped onions and sugar. Fry onions until brown, then add ginger-garlic paste.
  
• Stir for 2-3 minutes, then add arbi/kochu, chopped tomatoes and green chillies. Stir until tomatoes get pulpy. In a bowl, mix all powdered spices with 3 tblsp. of water and a pinch of salt. Pour in the pan, mix and stir until oil seperates from the spices.
• Add fried shrimps now and mix well with the spice paste. Pour about 1 cup of water. Add a little salt, not much at this time, as it's gravy prepeartions, you should add final seasoning at the last.
  
• Close with a lid and medium flame let it cook. When gravy dries up and arbis are cooked, check the seasoning. Take the pan out of heat and sprinkle garam masala powder over it.

serve hot with rice or pulao.
Sending this awesomely delicious authentic Bengali fish preperation to my event Spotlight : Fish, expecting lots of awesome fish preperation from my fellow bloggers for this event. Send them over to me...................





Check ou this pulao made with prawn  and sweet potato: Sweet Potato & Prawn Pulao

 

Bengali Sweet & Sour Pineapple Chutney

Few months back on my twins' 2nd Birthday(I still can't believe they are already 2), we had a gathering of some of our close friends, had a great time. Some of them were bengali, some of them were non-bengalis from all over India, who are not so familiar with bengali foods. On the menu was Pineapple chatni ( Anarasher chatni), as you know without a chutney bengali can't finish their meal. My non-bengali friends liked it so much, they took the recipe as well as the leftover chatni in their(parents') goody bag.
Chutney provides the refreshing touch to your tongue after a spicy meal and make it ready to anticipate the taste of dessert/sweet dishes fully. Bengali chutneys are always made form seasonal fresh fruits like Mango, Pineapple, Apple or tomatoes with lots of dry fruits in it. Pineapple or anarasher chatni is little sweet, little spicy and little sour, just a perfect blend and fits any lunch and dinner menu. Once you try it, you will fall in love with it, I am sure..........



Ingredients :

Pineapple(canned or fresh) : 1 cup(cubed in small pieces)
Dry red chilli : 1
Mustard seeds : 1 tsp.
Turmeric powder : 1/2 tsp.
Sugar : about 1/4 cup(adjust to fit your taste)
Ginger juice : 1 tsp.
Raisin/sultanas : a fistful
Dry roasted cumin seeds powder : 1 tsp. (1/2 tsp. cumin seeds dry roast & grind to a fine powder)
Salt : a pinch
Oil(preferably Mustard oil) : 1 tblsp.

Method :

• Cut pineapple in small pieces and crush them a bit with back of a spatula. I used fresh one, but canned pineapple works also good. In that case, drain the solution and wash them well.
  
• Heat oil in a pan, temper with dry red chilli and mustard seeds. When red chilli turns dark and seeds start to splutter, add pineapple. Add salt and a pinch of turmeric. Saute a little, then add about 2/3 cup of water to cook the pineapple, if you're using fresh one. For canned pineapple, add 1/2 of the mentioned water. Add the rainsins now.
  
• When it is half cooked, add sugar and wait until all water evaporates and it is cooked well. Adjust the sweetness level according to your taste. It is a sweet and sour chutney, so it will have the sourness of pineapple and a little sweet at the same time. Mash the fruit pieces as much as possible.
  
• Lastly add the ginger juice and mix well. Take it off the heat. Before serving, sprinkle roasted cumin seed powder over it.