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Rui macher Ganga - Jomuna (fish curry) |
This delicious dish is mainly for special occasions.
It is a combination of two favorite ways of cooking fish in Bengal - the
literally sharp-as-mustard jhal and the more homely awmbol (a sweet-sour
gravy of tamarind). Each piece of fish tastes tangy on one side and spicy on
the other, and the union of the rich brown and dotted golden gravies gives
the dish its poetic name. In some families, this recipe goes by the name of
Horo-Gouri,for the contrary colors of the gravies allude to another
celestial pairing, of the golden goddess and the dark god.
Prep: 20 minutes Cook: 20 minutes
Ingredients :
· 750gm rohu pieces or a small whole fish Salt and haldi (turmeric) to taste
· Imli (tamarind)- Dried,2-inch lump
or
Sour imli paste- ½ cup
· Mustard seeds- 2tbsp, soaked overnight; ground to a paste
· Sharp mustard oil- ½ cup.
· Green chillies- 2, chopped.
· Sugar- ltsp.
· Green chillies- 2, chopped.
Preparation :
1. Rub the fish lightly with salt and haldi; Keep to one side.
2. If dried imli is used, soak in ½ cup water to loosen it first. Meanwhile,
preheat oven to 180°C (350°F).
3. Mix mustard paste with ¼ tsp haldi, ½ tsp salt, 1 cup mustard oil and the
Green chillies. Set aside.
4. If imli is soaked, rub to remove seeds, husk, and fibres.Strain. Add 1
tsp haldi, ½ tsp salt, sugar, 1 cup mustard oil and the green chilies. Set
aside.
5. Lay the fish pieces in a shallow glass or ceramic dish. Carefully add the
imli paste on one side and the mustard paste on the other. Gently shake the
bowl so that both thick pastes come together along the center line but do
not combine. Tent with foil and bake for 20-25 minutes (depending on size of
pieces; a whole fish may need 30 minutes).
6. Serve with plain rice, but present the dish as it is to make an
impression.
EACH SERVING : Makes 4 servings. About 520 Calories, 34gm protein,
9.3gm carbohydrate, 5gm total fat (0.75gm saturated), 123gm fibre,
97mgcholesterol, 0 sodium.
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Maach-patoler dorma (fish-stuffed fried parwal) |
An amalgamation of earlier culinary traditions, the
dolma originally hailed from West Asia. While the rare Bengali home kitchen
still turns out the cabbage-leaf parcel every other year, this parwal shell
is far more popular, whether as a snack or in a spicier gravy than would
suit an Arab or Greek table. The fish stuffing is Bengal's very own though
Chhaanaa
(cottage cheese), keema (mutton mince) and dal variants are also common.
Prep: 25 minutes
Cook: About 10-12 minutes.
Ingredients :
· Rohu fish- 150gm.
· Salt to taste
· Haldi (turmeric)- ¼ tsp.
· Oil- 2tabespoon.
· Tejpatta (bay leaf)- 1, small
· Onion- 1 small, chopped.
· Ginger paste- 2tsp.
· Green chilli- 1, chopped (optional).
· Bengali garam masala (clove, cinnamon and cardamom) powder- ½ tsp.
· Parwal(wax gourds)- 8-10 large & mature, scraped to leave stripes of skin,
stem ends trimmed and cores removed.
Preparation :
1. Rub fish with salt and haldi. Steam for about 5-7 minutes until cooked.
Set aside to cool while you prepare parwals.
2. De-bone the fish and discard the skin. Mash the flesh.
3. Heat 2tsp oil, add tejpatta and deep-fry onions, ginger paste and green
chillies till onions turn translucent, about 2-3 minutes. Add to fish and
mash all together with garam masala to make stuffing.
4. Fill the parwals with the fish stuffing, popping back the stem ends to
seal if liked. Saute in hot oil till it turns golden. Serve hot as a snack
or to accompany rice and dal for a "simple" but elegant lunch.
VEGETARIAN VARIATION : Chhaanaar Dorma - Use 250gm fresh paneer instead of
fish: When making the filling, add 1 tablespoon raisins along with the
tejpatta. When the onions are translucent, add the paneer and continue to
cook on low heat. Stir constantly for 5 mins. or till the mixture turns soft
but uniformly firm. Proceed to stuff and fry as it is done for
Machher Dolma.
EDITOR'S NOTE: If you would like to serve the dormas for dinner with rotis,
a simple shortcut would be to heat up a packet of tomato-based masala gravy
(such as Aashirvaad Multi-purpose Cooking Paste) with y, teaspoon sugar, add
the dolmas and simmer till just starting to soften, about 5 minutes.
EACH SERVING : Makes 4 servings. (About 120 Calories, 7gm protein, 2.3gm
carbohydrate, 9gm total fat (lgm saturated), 0.4 gm fibre, 24.7mg
cholesterol, 19.5mg sodium).
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Deemer devil (egg chop) |
Though the dish seems to have some scary connection,
it goes without mention, that it is not so. A dish of colonial heritage, it
is a really spicy culinary delight. This is sometimes said to be a nearer
cousin to mince-encased Scotch eggs.
Prep: 30 minutes, not including the time for boiling eggs or potatoes
Cook: 20 minutes
Ingredients :
· Oil- 3tablespoon.
· Onions- 2 ,small (about 150gm), finely chopped.
· Ginger paste- ½ tablespoon.
· Garlic- 2 cloves, finely chopped.
· Keema- 250gm, fine-minced.
· Green chillies- 2, finely chopped Y>tsp haldi (turmeric).
· Tomatoes- 2 small, chopped
· Garam masala powder- ½ tsp.
· Potatoes- 10 large floury (at least 1kg), boiled, peeled and mashed.
· Salt to taste.
· Eggs- 4, hardboiled and halved, plus 1 egg, lightly beaten.
· Flour- 1tbsp.
· Breadcrumbs- 1 cup, toasted (you may not need all of this).
Preparation :
1. Heat 1tbsp oil and deep-fry the onions for about 2-3 minutes till they
turn translucent. Put in garlic and ginger paste. Blend in keema, chillies
and haldi; continue to deep-fry for about 5 minutes, stirring to break up
lumps, until keema starts to turn brown-coloured. Add tomatoes and continue
to cook for another 5 minutes, or till still moist but
quite sticky.
2. Rub potatoes with salt.
3. Cut the eggs in half. Taking each halved egg, mould keema mixture against
it to fill in the "missing half". Enclose in a layer of mashed potato to add
about ½ inch thickness throughout. Keep to one side.
4. When ready to serve, mix flour into the beaten egg.Heat the remaining
oil; pour out breadcrumbs onto a large flat plate. Quickly roll each devil
in the mixture and then in crumbs to coat, and fry 2-3 at a time till it
turns golden brown. Turn over as needed. Remove with slotted spoon and drain
on kitchen paper.
5. Serve hot with ketchup.
NOTE: If your potatoes aren't floury enough to hold their shape firmly, add
1tbsp soya flour or arrowroot to firm them up, but not too much in case they
disintegrate during frying.
EACH SERVING:- Makes: 4 servings. (About 571 Calories, 33.2gm protein,
65.5gm carbohydrate, 18gm total fat (3gm saturated), 8.6gm fibre, 280mg
cholesterol, 370mg sodium).
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Daab chingri (prawns in coconut) |
A wedding of spicy chillies and mustard, gentled by
the sweetness of coconut milk in this simple dish of prawns cooked
inside a tender green coconut.
Prep: 10 minutes
Bake: 20 minutes
Ingredients :
· Prawns- 750gm, small, peeled (but with tails left on)
· Onions- 2, sliced.
· Salt- ltsp
· Haldi (turmeric)- ½ tsp.
· Green chillies- 3-4, slit.
· Coconut milk- 1 cup.
· Mustard seeds- l tablespoon, soaked overnight and ground to a paste.
· Mustard oil- 2tbsp, sharp.
· Green coconut- 1 tender, top lopped off and water drained.
· Dough- A small ball to support coconut while cooking.
Preparation :
1. Except for oil and green coconut, mix all ingredients and stuff into the
coconut. Drizzle in oil. If top has been chopped off in one piece, you can
put it back as a "lid".
2. Set coconut on turntable of microwave oven, supported by dough ring. Cook
on Medium (70-80 percent power) for 20 minutes. Let it stand for 5 minutes.
3. Carefully remove the coconut from the dough base and place it on a large
serving platter - let it tilt and fall open.
Serve with rice.
NOTE: For an intense flavour without any hint of bitterness, soak yellow
mustard seeds overnight and grind to a paste in the morning. For a stronger
flavour, use black or brown seeds (Use large - sarson, not rai), but add
salt while you crush it to reduce bitterness.
VEGETARIAN VARIATION : Lau/Jhingey/Chichingey Bhapa – Put away the daab
(tender coconut) and coconut milk as these watery vegetables will ooze
moisture. Instead, using lauki or tori or parwal respectively, cut into
matchsticks, simply cook the vegetables with the other components in a
covered shallow container on low heat - the moisture from the vegetables
supplies its own steam. Add a garnish of shredded coconut to serve.
EACH SERVING : Makes: 4 servings. (About 508 Calories, 40.3gm protein,
13.4gm carbohydrate, 32.8gm total fat (21.l5gm saturated), 4.4gm fibre,
283.75mg cholesterol, 875mg sodium).
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Kwasha mangsho (meat masala) |
This dish of tender mutton sauted with masala and
onions is an eternal favourite for Sunday dinner.
Prep: 20 minutes.
Cook: 40 minutes
Ingredients :
· Tender boneless mutton- 500gm, cubed small.
· Yoghurt- 1 cup, plain.
· Salt to taste
· Oil- 2 tablespoon.
· Onions- 2 medium (about 175-200gm), finely sliced.
· Dalchini (cinnamon)- 1 3-inch stick.
· Laung(cloves)- 3 to 4.
· Elaichi (cardamoms)- 5 to 6.
· Red chillies- 2, dried.
· Onions- 2-3 medium-large (about 250gm) onions, ground to paste.
· Ginger-garlic paste- 2 tablespoon.
· Green chillies- 2-3, chopped.
· Haldi (turmeric)- lteaspoon.
· Dhania patta- ¼ cup, chopped.
IPreparation :
1. Knead mutton with yoghurt and salt; set aside for half an hour.
2. Heat oil on medium heat in a non-stick kadhai. Fry onions for about 7-10
minutes, till they turn crisp. Remove with slotted spoon and set aside to
drain.
3. Add mutton pieces to the same oil and turn it brown on high heat for
about 5 minutes. Remove with slotted spoon; keep to one side.
4. Add whole spices to the same oil. Add crushed onions and ginger-garlic
paste, when they begin to sputter and sizzle, cook and stir simultaneously,
till onion paste just starts to brown, about 10 minutes. Stir in chopped
green chillies and haldi; deep-fry for 2-3 minutes.
5. Put in mutton pieces and turn to blend well in masala. Continue to
stir-fry on high heat for 5-10 minutes. Lower heat to MEDIUM-HIGH and
sprinkle water to prevent sticking. Continue to saute, until meat is done
and gravy has dried to a thick coating on the mutton pieces - this should
take about 20 minutes. Remember to sprinkle a tablespoon of water
simultaneously if it shows a tendency to stick. Stir in the fried onions and
season to taste.
6. Garnish with dhania, and serve hot.
NOTE: Eat this with hot bulbous luchi - maida (refined flour) puri, made
without salt.
EACH SERVING:- Makes 4 servings (About 351 Calories. 38.5gm protein, 22.2gm
carbohydrate, 11.5gm total fat (2.1gm saturated), 1.9gm fibre, 98mg
cholesterol, 150mg sodium).
Top | | | | MASALA
MUTTON | Ingredients
:
Meat of younger goats : 2 kg
(make
at most 16 pcs out of 1 kg)
Onion : 2 cups (chopped)
Dry Pepper (black)
: 5 pcs
Ginger bits : 1/2 cups
Cumin Powder : 4 teaspoons
Garlic :
1/2 cups (chopped)
Turmeric Powder : 4 teaspoons
Oil: 1/2 cup
Clove:
6-7 pcs
Cinnamon (Grounded) : 1 teaspoon
Green Cardamom : 1 teaspoon grounded
Kabab Sugar : 1 teaspoon (grounded)
Pepper : 1 teaspoon (Grounded)
Salt
: 1/2 tablespoon | | Preparation
: | | Wash the meat
thoroughly and dry. Heat oil in the spatula. Fry Sauté onion till golden brown.
Following this pour in other spice mix in the bowl and stir for 2 minutes. Cover
the content and leave it to on moderate heat. No need to add extra water to the
meat. Keep stirring every 10 minutes for the next 40 minutes. take care the meat
doesn't get stuck on the inside of the spatula. The moment oil replaced the watery
part turn off the heat. Take them down and save hot.
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| MURGH
MUSSALLAM | Ingredients
:
1 and 1/2 kg chicken
4 cloves garlic,
chopped
1 tablespoon poppy seeds
1/2 teaspoon cardamom seeds
1/2 teaspoon
cumin seeds
2 teaspoons ground cumin
1/4 teaspoon ground cloves
1
teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon cracked
black pepper
1 teaspoon chilli power
125g ghee
3 large onions, thinly
sliced
1 and 3/4 cups(430ml)plain yoghurt | | Preparation
: | | Truss the chicken
Grind garlic, poppy seeds, cardamom, cumin seeds, ground cumin, cloves, ginger,
cinnamon, pepper and chilli to a paste with a little water Rub the chicken with
the paste Melt ghee in a large saucepan, sauté onions until brown. Remove onions
and set aside Add chicken to saucepan, fry on all sides until lightly browned
Return onion to the saucepan with yoghurt. Bring to boil, reduce heat to low,
cover, simmer for 45 minutes or until chicken is tender .Uncover pan, cook until
liquid has evaporated.
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| MUTTON CORRIANDER |
Ingredients :
Mutton : 500 gr
Onion : 5(chopped)
Garlic cloves: 8
Ginger : 50 gr
Bay leaves: 4 pcs
Green cardamom : 2 pcs
Clove : 2 pcs
Cinnamon: 2
sticks
Coriander leaves : 100 gr
Sugar : 1 tablespoon
Salt : 1/2
tablespoon
Cottage curd : 2 cups
Oil : 4 tablespoons
Green chilly
: 4-5 pcs | | Preparation
: | | Ground and
mix garlic and ginger to a paste. heat oil well and add pounded clove cardamom,
coriander to it. Add sugar and stir well until it melts thoroughly. Add onion,
fry until it turns golden brown. Add garlic paste to the mixture and fry for about
3 mins while stirring. Now add mutton and salt. Hard boil the whole stuff in a
covered pan. Fill the mutton turns soft. Make sure the mixture is not watery.
Add grated coriander leaves and green chilli to it.Serve hot.
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| PRAWN
COCONUT | Ingredients
:
Large Prawn : 500 Gr
Coconut : 1 (finely
grated)
Garlic Cloves: 5-6 (pasted)
Turmeric: 1/2 teaspoon
Chilli
(Green): 1/2 tablespoon (grounded and pasted)
Masterd: 1/s tablespoons (grounded
with water)
Tamarind : 1/2 tablespoon
Sugar : 1/2 tablespoon
Salt
: 1/2 tablespoon
oil : 5 tablespoon |
 |
| Preparation : |
Boil prawns (cut it in
a large pices). heat oil, add and pour the paste of green chilly , mastard, garlic
paste, grated coconut and then deep fry. Pour prawn pcs with the fired mixture.
Stir well on moderate heat. Add grounded spice mix. Add salt, sugar, tamarind
powder. Light fry in oil, no water please. take care to avoid stickiness. Serve
it hot and fluffy.
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| PRAWNS
IN GARLIC AND CHILLI SAUCE | Ingredients
:
1 kg uncooked king prawns
3 cloves
garlic, crushed
2 teaspoons sugar
1 teaspoon soy sauce
1/2 teaspoon
sesame oil
2 tablespoons corn flour
5 tablespoons oil
2 tablespoons
oyster sauce
2 tablespoons water
1 tablespoon ginger wine
1 tablespoon
chilli sauce
1 tablespoon tomato sauce
1 large onion, chopped
1
green or red capsicum (pepper), chopped
2 spring onions, chopped |
| | Preparation
: | | Peel
prawns leaving tail intact ,remove back vein. Combine prawns in a bowl with garlic,
sugar, soy sauce sesame oil and 1 tablespoon of the corn flour. Mix well, stand
10 minutes. Heat 4 tablespoons of oil in a frying pan and fry prawns for 5 minutes.
Remove. Combine remaining 1 tablespoon corn flour with oyster sauce, water, ginger
wine, chilli sauce and tomato sauce. Heat remaining 1 tablespoon oil in a saucepan,
sauté onion and capsicum for 2 minutes. Add prawns and corn flour mixture, stir
over heat 5 minutes or until sauce has thickened. Add spring onions.
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| CHICKEN
LOLLYPOP | Ingredients
:
Chicken wing: 8 pcs.
Garlic: 10g (chopped)
Ginger: 10g (chopped)
Coriander: 7g (chopped)
Arrowroot: 10g
Flour:
10g
Egg: 1
Salt:1/2 tablespoon
Testing powder:1/4 teaspoon
Black
pepper: 5g
Orange dye: 1g(edible) |
 |
| Preparation : |
| Beat the egg well in a
bowl. Add garlic, ginger, coriander, arrowroot, flour and orange dye make a fine
mixture. Add chicken to it.Pre-heat oil in a deep bottomed pan. Pour the whole
thing and deep fry until the chicken turns dark brown. Serve hot.
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| DAL
PRAWN CHOP | Ingredients
:
Shrimp: 200g
ArharDal: 200g
Onion:
3 large(finely chopped)
ginger: 2 teaspoon(chopped)
green chilli: 2 teaspoon(chopped)
salt: according to Your choice
turmeric: 1 pinch of twizers
coriander
leaf: 3 tablespoons(finely chopped)
oil: for frying |
 |
| Preparation : |
| Soak dal in water for
2-3 hours. Grind it in mixie to a fine paste. Shell the shrimps and wash them
thoroughly with hot water.Take the paste of dal, shrimps, onions, ginger, chilli,
salt, turmeric and coriander leaf. Make a good mixture of them. Heat oil in a
deep bottomed frying pan. Make globes of the mixture-paste and drop them in heated
oil. Fry them until they turn red-brown.Serve them hot with sauce.
Top |
| FRIED
MASALA PRAWN | Ingredients
:
Prawn: 500g
Tomato: 500g(slice)
onion: 3
Oil: 2 tablespoons
coconut: 1/2 cup(grated)
garlic cloves: 4
ginger: 1"
chilli powder(red):
1 tablespoon
turmeric: 1pinch of tweezer
pepper: 1 teaspoon
cumin(whole):
1 teaspoon
salt:acording to your choice
coriander leaf: 2 tablespoons(chopped)
water: 1/2 cup
|
 |
| Preparation : |
| Shell and wash the prawn
throughly. Mix lime juice with it and leave it for 10 minutes. Put coconut,garlic,
ginger, pepper, cumin in a mixie and make a paste of them. Fry onion until brown.
Add the paste of mixture and tomato to it. Stir them together for 5-6 minutes.
Pour in the prawns. Deep fry the whole thing in moderate heat. Add salt and water
to it. Add chilli powder. When the mixture dries up sprinkle the chopped coriander
leaves. Serve hot.
Top |
| STEAMED HILSA |
Ingredients :
6-8 pieces from a large hilsa fish
1 1/2 tbsp mustard seeds
2-3 green
chilies
1/4 grated coconut
A pinch of turmeric
Mustard oil for frying
Coriander leaves for garnishing
Salt to taste. | | Preparation
: | | Mix mustard
seeds, green chilies, salt and make into a paste. Mix this paste with mustard
oil, and turmeric .Take fish slices and cover them with the above paste. Put them
in a greased dish, cover and cook over steam. This procedure can also be done
in a pressure cooker. Steam this until mustard gives off a sharp aroma. Remove
and sprinkle a little chopped coriander leaves and serve with hot rice.
Top |
| PABDA
JHOL (BUTTER FISH CURRY) |
Ingredients :
4
Butter fish (Pabda)
4 Table spoons of mustard oil
4 Table spoons of chopped
coriander leaves
½ Tea spoon of black cumin
6 Sliced green chillies
Salt according to taste
2 Teaspoon of turmeric powder. |
| Preparation : |
| Take four Pabda fish,
wash them clean. Remove the jaws of the fish. Sprinkle Salt and turmeric powder
on the fish and leave them aside for a while. Heat four tablespoons of mustard
oil in the pan, heat it, add the black cumin and turmeric powder, add some water,
and add sliced green chilies. Now put the fish in the pan, Sim the flame. Let
the fish boil and soften, turn the fishes softly on the other side, do it very
carefully, so that the fishes does not break. Add salt, add coriander leaves profusely.
See that the gravy do not dry up. Pour the fishes along with the gravy on a flat
dish. Sprinkle mustard oil on it. Decorate the dish with more chopped coriander
leaves and sliced green chillies
Top |
MANGSHORE
GHUGNI | Ingredients:
Yellow
peas: 200 gms
Boneless small mutton pieces: 250 gms
Turmeric powder: 1(1/2)
table spoon
Cumin powder: 1 table spoon
Large onions, chopped: 2 nos
Cloves
& garlic: 4 nos each
Ghee: 2 table spoon
Ginger paste: 2 table spoon
Salt to taste
Bay leaves: 2 nos
Red chili powder: 1 table spoon
Garam
masala powder: 2 table spoon |  | | Preparation
: | a.
Soak the Yellow peas overnight. Boil in sufficient water with one pinch baking
soda.
b. Boil the meat pieces till tender. Keep the juice formed from boiled
meat water, if any.
c. Heat ghee in a pan and fry the chopped onions till
golden brown.
d. Make a smooth paste of the turmeric, cumin powder, ginger
and garlic. Add to the onions and sauté for some time.
e. Mix the boiled
gram and mutton pieces and simmer for 5 minutes. Add bay leaves and chili powder.
Stir well. Now add the garam masala powder and mix well. Add the remaining ghee
and simmer. Serve hot.
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