Light Gravy Of Khayra Fish / Khayra Macher Jhol

Hi friends,
Today I am sharing with you a simple but delicious fish gravy recipe made with Khayra fish. It is a traditional Bengali recipe and very quick and easy to prepare.

Cooking time – 30 minutes.  Serve – 4.
Ingredients -
1.Khayra fish – 4.
2.Nigella seeds (kalonji) – 1/2 tsp.
3.Turmeric powder – 1/2 tsp.
4.Coriander powder – 1/2 tsp.
5.Cumin powder – 1/4 tsp.
6.Tomato – 1 (chopped)
7.Green chilly – 2.
8.Slit green chilly – 2.
9.Salt to taste.
10.Oil – 5 tbsp.
Method -
1.Wash the fish and marinate with 1/2 tsp. of salt and a pinch of turmeric powder,keep aside until use. Grind tomato and green chilly to a paste.To this add turmeric, cumin,coriander powders and 1/2 cup of water. Mix well. Keep the masala mix aside.
2.Heat oil in a frying pan, when hot reduce the heat and add one fish. Fry the fish till light brown on both sides. Take out the fried fish from the oil, keep aside. In this way fry all the fishes one by one.
3.Add kalongi in the remaining oil, stir fry for 30 seconds. Add the masala mix, saute on slow heat till oil separates. Add 11/2 cups of water and salt, let it bring to boil on medium heat. Add the fried fish and cook for 5 to 7 minutes. When the gravy starts thickening remove pan from the heat. Add slit green chilly, cover the pan and give 10 minutes standing time.
Delicious Khayra fish gravy is ready, serve with steamed rice.

Easy To Make Snacks - Salty Gujia (Keema Stuffed).

Hi friends,
Today I am sharing with you a delicious snack recipe. It is Salty Gujia. Traditionally in India the fillings for gujia is a mixture of khoya, raisins and nuts. Today I am sharing a wonderful gujia recipe where Chicken keema and Indian masalas are used in place of sweet ingredients. Salty gujia is very tasty, crunchy and very easy to prepare.

Cooking time – 1 hour.   Serve – 4.
Ingredients – For the cover
1.Flour (maida) – 250 grams.
2.Semolina (sujii) – 2 tbsp.
3.Salt – 1/4 tsp.
4.Oil – 2 tbsp.
Method
1.Soak semolina in 1/4 cup of water for 10 minutes. In a large bowl combine all the ingredients and semolina. Add little water. Knead the flour into a smooth but tight dough. Cover the dough with a wet cloth and keep aside until use.
Ingredients – For the fillings.
1.Chicken keema – 200 grams.
2.Onion (large) – 1 (chopped)
3.Ginger paste – 1/2 tsp.
4.Garlic paste – 1/2 tsp.
5.Turmeric powder – 1/4 tsp.
6.Chilly powder – 1/4 tsp.
7.Pepper powder – 1 tsp.
8.Garam masala powder – 1/2 tsp.
9.Salt to taste.
10 Sugar – a pinch.
11.Oil – 2 tbsp.
12.Lime juice – 1 tsp.
Method – Heat oil in a frying pan, add onions. Stir fry till onions are transparent. Add the keema, ginger-garlic paste, turmeric-chilly powder and 1/2 cup of water. Saute till oil separates. Add 1/2 cup of water,salt and sugar. Keep cooking till all the water evaporates. Add pepper and garam masala, mix well. Remove pan from the head, let it cool. Then add lime juice, mix well and keep aside.
Making Gujia -
1.Knead the dough again and divide into small balls. Roll each ball into 4 to 41/2 inch diameter. Take one rolled ball, dip your finger in water and wet the edges. Fill half the round with 1 tsp.of fillings and fold it into a semi circle. Press the edges together gently. Make all the Gujias and place in a dish.
2.Heat enough oil in a frying pan.When hot reduce the heat. Fry the gujias on slow heat until they turn light brown on both sides. Increase the heat and take out the fried gujias from the oil with a slotted spoon and keep in paper towels. Fry two gujias at a time.
The delicious Salty Gujia is ready, serve as a tea time snacks.

Dry Curry Of Taro Stolons (Kochur Loti)/Bengali Loti Paturi

Hi friends,
Today I am sharing with you a unique recipe made with Taro Stolons. In Bengal it is called Loti Paturi.  It is a traditional dish of Bengal and very tasty to eat.It is a dry dish, very simple to prepare and requires a few ingredients.

Cooking time – 40 minutes.  Serve – 4
Ingredients-
1.Loti (taro stolons) – 400 grams.
2.Onion – 1 (chopped)
3.Ginger paste – 1/2 tsp.
4.Garlic paste – 1/2 tsp.
5.Turmeric powder – 1/2 tsp.
6.Chilly powder – 1/4 tsp.
7.Cumin powder – 1/4 tsp.
8.Coriander powder – 1/4 tsp.
9.Tomato – 1 (chopped)
10.Salt to taste.
11.Sugar – 1/4 tsp.
12.Nigella seeds (kalonji) – 1/2 tsp.
13.Dry red chilly – 2
14.Oil – 4 tbsp.
15.Slit green chilly – 4.
Method – [ Use non stick frying for this dish ]
1.Remove the skin of loti well, cut into 2 inch.pieces and soak in 1 liter of water by adding 1 tbsp.of salt and a pinch of turmeric powder for 20 minutes. Drain the water.
2.Boil 1 lit. of water in a pan, add the loti and boil for 5 to 6 minutes (or boil until just tender). Transfer the boiled loti to a strainer, let it cool.
3.In a small bowl add ginger, garlic.turmeric, chilly,cumin,coriander powder and 1/2 cup of water, mix well. Keep the masala mix aside. Heat oil in a non stick pan, add dry red chilly and fry until brown. Reduce the heat, add kalonji, stir fry for 30 seconds. Add tomato,saute for 1 minute. Add the masala mix and sugar  and saute until the raw smell of the masalas goes off. Add 1/2 cup of water and salt, let it bring to boil. Mix the loti and green chilly slowly and cook till all the water evaporates. When the oil starts floating toss the loti. You can stir it also. Stir gently because loti pieces break easily. Let the loti pieces turn light brown on both sides.
Bengali Loti Paturi is ready, serve this delicious dish with steamed Rice.

Moong Lentils With Jute Leaves / Pat Patar Moong Dal

Hi friends,
Today I am sharing with you a healthy dal recipe made with moong dal and jute leaves. It is a traditional Bengali recipe and quick and easy to prepare. The dal is nutritious and perfect for summer.

Cooking time – 40 minutes.(20 minutes in pressure cooker)    Serve – 4
Ingredients -
1.Moong dal – 200 grams.
2.Jute leaves – 250 grams.
3.Dry red chilly – 2
4.Cumin or nigella seeds – 1/2 tsp.
5.Turmeric powder – 1/2 tsp.
6.Salt to taste.
7.Sugar – 1/4 tsp.
8.Green chilly (slit) – 4
9.Oil – 1 tbsp.
10 Ghee – 1/2 tsp.
Method -
1.Wash the jute leaves and chop roughly. Keep in a colander.
2.In a frying pan dry roast the moong dal (on slow heat) till light brown with stirring continuously. Remove the pan from the heat, wash the dal. By adding I tbsp.of salt and turmeric powder boil the washed dal in 4 cups of water until tender. Add water if needed.( You can use pressure cooker.) Add the jute leaves and boil for 2 minutes. Remove the pan from heat, transfer the dal to a bowl.
3.For tempering, heat oil in the frying pan. Add dry red chilly,stir fry until brown. Add cumin seeds. When the cumin becomes brown add the boiled dal, sugar and green chilly. Add salt if needed. Stir and cook for 3 to 4 minutes (stir occasionally). You can add extra water to make the dal more soupy. Remove the pan from the heat, add ghee and mix well. Cover the pan, give 10 minutes standing time. The healthy dal is ready, serve with Rice/Roti.

Boal Fish With Bori (Sundried Lentils Dumplings)

Hi friends,
Today I am sharing with you a delicious non- veg. recipe made with Boal fish and Bori. It is a traditional Bengali recipe and very quick and easy to prepare. I have made this dish without potato, you can add potato also.

Cooking time – 30 minutes.  Serve – 4
Ingredients -
1.Fish piece – 4 no.
2.Kalonji – 1/2 tsp.
3.Tomato – 1 (chopped)
4.Turmeric powder – 1/2 tsp.
5.Red chilly powder – 1/2 tsp.
6.Cumin powder – 1/4 tsp.
7.Coriander powder – 1/2 tsp.
8.Salt to taste.
9.Oil – 6 tbsp.
10.Slit green chilly – 4
11.Chopped coriander leaves – 2 tbsp.(optional)
14.Bori – 4
Method -
1.Wash the fish, marinate with 1/2 tsp.of salt and a pinch of turmeric powder. keep aside until use. Grind tomato to a paste. To this add all the masala powder (turmeric,chilly,cumin,coriander) and 1/2 cup of water, mix well. keep the masala mix aside.
2.Heat oil in a frying pan,when hot reduce the heat and add the bori. Fry until brown on both sides. Take out them from the oil, keep aside. Add the fish pieces in the oil, cover the frying pan and fry the fish till light brown on both sides. Take out the fried fish from the oil,keep aside.
3.Add kalonji in the remaining oil. Stir fry for 30 seconds, add the masala mix, saute till oil separates and the raw smell of the masala goes off. If needed add little water and saute for another few minutes. Add 2 cups of water and salt, let it bring to boil. Add the fish pieces, cover the pan and cook for 5 to 6 minutes. Add the fried bori, cook for 2 minutes. Remove pan from the heat, add green chilly and coriander leaves,cover the pan and give 10 minutes standing time.
Delicious Boal fish curry is ready, serve with hot steamed Rice.

Side Dish For Roti/Paratha - Chichinga (Snake Gourd) Curry.

Hi friends,
Today I am sharing with you a delicious side dish recipe made with Snake Gourd. It is a traditional Bengali recipe and very easy to prepare. It is a popular recipe and takes few minutes to prepare. I have made the dish without potato, but you can add potato also.

Cooking time – 30 minutes.   Serve – 4.
Ingredients -
1.Snake gourd – 500 grams.
2.Tomato – 1 (chopped)
3.Dry red chilly – 1
4.Cumin seeds – 1/4 tsp.
5.Onion – 1 (chopped)
6.Ginger paste – 1/2 tsp.
7.Garlic paste – 1/2 tsp.
8.Turmeric powder – 1/2 tsp.
9.Chilly powder – 1/2 tsp.
10.Cumin powder – 1/4 tsp.
11.Salt to taste
12.Sugar – 1/4 tsp.
13.Slit green chilly – 2
14.Oil – 2 tbsp.
Method -
1.Scrape the gourds.(If you have tender gourd, do not scrape it). Wash the gourds well and pat dry. Take one gourd and cut into two halves (lengthwise). Cut the halves into thin slices (you can discard the seeds). Keep aside.
2.In a bowl add ginger-garlic paste, chilly-cumin-turmeric powders and 1/2 cup of water and mix well. Keep the masala mix aside.
3.Heat oil in a frying pan, add dry red chilly and stir fry until brown. Add cumin seeds, when the cumin looks brown add onions. Fry till light brown. Add the snake gourd slices and stir fry for 3 to 4 minutes (on slow heat). Do not add salt at this stage because the gourd juice will come out. Add tomato, saute for 1 minute. Now add the masala mix, saute until the raw smell of the masala goes off. Otherwise add little water and saute for extra few minutes. Add 1 cup of water, sugar and salt. Keep cooking till all the water evaporates (stir occasionally).
Remove pan from the heat,add green chilly, cover the pan and give 5 to 6 minutes standing time. The delicious Snake Gourd Curry is ready, serve with Roti/Chapati or Paratha.

Easy Snacks - Malabar Spinach Leaves (Pui Pata) Pakora.

Hi friends,
Today I am sharing with you a very simple snack recipe made with Malabar Spinach leaves. It is a home-made snack, very tasty to eat and quick and easy to prepare.

Cooking time – 20 minutes.    Serve – 4
Ingredients -
1.Malabar spinach leaves – 15 no.
2.Bengal gram flour(besan) – 1 cup.
3.Rice flour or corn flour – 1 tbsp.
4.Turmeric powder – a pinch.
5.Chilly powder – 1/4 tsp.
6.Salt to taste.
7.Curd – 1 tsp.
8.Oil for deep frying.
Method -
1.Wash the leaves and put in a colander.Chop the leaves roughly. Transfer the leaves to a large bowl. To this add all the ingredients except oil and mix well. Add little water to make a thick mixture. Let it rest for 10 minutes.
2.Heat oil in a frying pan,when hot reduce the heat. Take a small portion of the mixture, flatten and drop into the hot oil. Fry on slow heat till it turns golden brown on both sides. Increase the heat and take out with a slotted spoon. Fry 3 to 4 pakoras at a time.
the delicious Malabar Spinach Leaves Pakora is ready. Serve the pakoras as a first item for lunch or tea-time snacks.

Veg. Curry Of Banana Flower With Mustard Seeds/Mocha Paturi

Hi friends,
Today I am sharing a simple vegetarian recipe made with Banana Flower and mustard seeds paste. It is a traditional Bengali recipe. In Bengal it is called Mocha Paturi. It is a tasty side dish recipe and very easy to prepare and requires a few ingredients.

Cooking time – 35 minutes.    Serve – 4
Ingredients -
1.Banana flower – 1
2.Mustard seeds – 3 tbsp.
3.Shredded coconut – 3 tbsp.                                                                                                      O
4.Nigella seeds (kalonji) – 1/2 tsp. .
5.Turmeric powder – 1/2 tsp.
6.Green chilly – 4
7.Salt to taste.
8.Sugar – 1/2 tsp.
9.Oil – 2 tbsp.
10.Slit green chilly – 4.
Method -
[ How to cut Banana Flower see the post on 20/4/2014 ]
1.Chop the the banana blossoms (flowers) and soak in water with 1 tsp.of salt and a pinch of turmeric for 30 minutes, drain. Boil the chopped flowers in 2 cups of water for 5 to 6 minutes minutes, put the boiled flower in a strainer. Keep aside. By adding 1/2 tsp.of salt and little water grind mustard seeds and green chilly to a smooth paste, keep aside.
2.Heat oil in a frying pan, add kalonji. Stir fry for 30 seconds. Add the boiled banana flowers, stir fry for 2 to 3 minutes minutes on slow heat. Add the masala paste, turmeric powder and little salt. Saute for 2 minutes. Add 1 cup of water and sugar,let it bring to boil. After 2 minutes add the coconut, mix well. Keep cooking till all the water evaporates (stir constantly)
Remove pan from the heat, add slit green chilly, cover and give 10 minutes standing time. The delicious Mocha Paturi is ready, Serve with steamed Rice or Roti.

Lentils With Ash Gourd/Chalkumro O Moong Dal/Ash Gourd Dal

Hi friends,
Today I am sharing with you a lentils recipe made with Golden grams (Moong dal) and Ash Gourd. It is a traditional Bengali recipe, very tasty and easy to prepare and perfect for summer.

Cooking time – 40 minutes.    Serve – 4
Ingredients -
1.Ash gourd – 500 grams.
2.Moong dal – 200 grams.
3.Dry red chilly – 2.
4.Cumin seeds – 1/2 tsp.
5.Turmeric powder – 1/2 tsp.
6.Salt to taste.
7.Sugar – 1/4 tsp.
8.Slit green chilly – 4
9.Oil – 1 tbsp.
10. Ghee – 1 tsp.
Method -
1.Peel and wash the gourd and cut into cubes. In a frying pan dry roast the moong dal till light brown with stirring constantly. Remove pan from the heat, wash the moong dal.
2.By adding turmeric and salt boil the dal in 4 cups of water for 7 to 8 minutes. Add the ash gourd cubes. Cook until the dal and gourd are cooked. If needed add water.
You can use pressure cooker. Remove pan from the heat, transfer the dal to a bowl. Clean out the pan.
3.For the tempering heat oil in the frying, add dry red chilly. Stir fry until brown. Add cumin seeds. When the cumin becomes brown add the boiled dal and stir. Add sugar and green chilly.Cook for 3 to 4 minutes. You can add extra water to make the dal more soupy. Check the seasoning. Take out the pan from the heat, add ghee, cover the pan and give 10 minutes standing time.
The delicious Ash Gourd Dal is ready to serve. Serve with steamed Rice or Roti.

Healthy Veg. Side Dish Recipe - Raw Banana (Kacha Kola) Curry.

Hi friends,
Today I am sharing with you a simple curry recipe made with Raw Banana. It is a traditional Bengali recipe and very tasty to eat. It is a veg. recipe, nutritious and quick and easy to prepare.

Cooking time – 30 minutes.  Serve – 4.
Ingredients -
1.Raw Banana – 2 (peeled and cut into squares)
2.Potato (medium) – 1 (peeled and cut into cubes)
3.Cumin seeds – 1/4 tsp. And bay leaf - 1
4.Tomato – 1 (chopped)
5.Turmeric powder – 1/2 tsp.
6.Chilly powder – 1/ tsp.
7.Cumin powder – 1/2 tsp.
8.Salt to taste.
9.Sugar – 1/4 tsp.
10.Ghee – 1 tsp.
11.Oil – 4 tbsp.
12.Garam masala powder – 1/2 tsp.
Method -
1.Soak the banana pieces in 3 cups of water for 10 minutes, drain and keep aside. Boil the potato cubes in 2 cups of water for 3 minutes, drain and keep aside. Using 1/2 cup of water grind tomato, turmeric,chilly and cumin powders to a very smooth paste, keep the masala mix aside.
2.Heat 3 tbsp. of oil in a frying pan, add banana and potato cubes and 1 tsp. of salt. Stir fry for 3 to 4 minutes on medium heat. Take out from the pan, keep aside.
3.Heat 1 tbsp.of oil in the same pan, add cumin seeds,bay leaf and stir fry. When the cumin looks brown add the masala mix. Saute on slow heat till oil separates. Add the fried potato and banana, sugar and 1/4 cup of water. Saute for 2 minutes. Add 2 cups of water and little salt, let it bring to boil. Cook till the vegetables are soft. When the gravy starts thickening remove pan from the heat. Add ghee and garam masala powder, cover the pan and give 10 minutes standing time.
The delicious Raw Banana Curry is ready, serve with Rice/Roti or Paratha.