Tomato – Shorshe Rui / Carp in Tomato – Mustard Gravy

Ingredients

• Fish steaks – 4-5
• Turmeric powder – 1/2 tsp
• Tomatoes – 1 large
• Green chilies – 3-5
• Powdered Mustard seeds – 4 tbsp
• Mustard oil
• Nigella seeds or kalonji – 1 tsp
• Salt to taste
• Water as needed

Instructions

1. Marinate the fish pieces with turmeric powder and salt. And keep aside for about 15-20 minutes.

2. Powder yellow mustard seeds to yield the required amount for curry as per recipe.

3. Blend tomatoes, 2/3 green chilies, powdered mustard, salt and half cup of water to a smooth paste. Keep aside.

4. Heat the oil in a kadai or pan and fry the fish pieces to the golden brown color. Keep aside.

5. Add nigella seeds to the remaining oil and let it sizzle for about 10 sec. Add the tomato-mustard-chilli paste.

6. Cook until the excess water is evaporated and oil is released. This would take about 5-7 mins.

7. Add one cup of water, mix well and bring to a boil.

8. Add the fish to the mustard sauce and cook for a 5-7 minutes more.

9. Serve hot with steamed rice.

Bhatura / Deep fried Indian flatbread

Ingredients

• 1 cups all purpose flour/maida
• 1 cup whole wheat flour
• 2 tablespoons semolina/sooji
• 1.5 teaspoon sugar
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 2 pinch baking soda
• 2 tablespoons vegetable oil
• 1/2 cup plain yogurt
• Water , as needed to knead the dough
• Oil for deep frying

Method

1. In a late bowl whisk together all purpose flour, whole wheat flour with semolina , sugar, salt , baking powder, baking soda and mix well.

2. Then add oil and yoghurt and mix thoroughly.

   

3. Then add water, little at a time to knead the dough.

4. If you’re using a stand mixer, knead well for 5-6 minutes or knead for 6-8 minutes with your hands until smooth and soft pliable dough is formed.

   

    

5. Once done , apply little oil on top of the dough, Keep it covered with a damp kitchen towel and let it rest in a warm place for at least 1 hour.

6. After 1 hour, divide dough into 7 to 8 equal parts, let the dough balls rest for another 5 minutes.

7. Meanwhile heat oil in a kadai/wok on medium-high heat. Oil should be sufficiently hot, if you drop a piece of dough into the oil it should come up briskly. That’s when the oil is ready to fry the bhatura.

8. Roll each dough into circle shape, it should neither be too thick nor thin. Add the rolled bhatura to hot oil and press gently with a ladle, until it starts to puff. Fry both the sides until golden brown.

   

    

9. Serve hot bhaturas with chole.

Amritsari Chole / Indian style Masala Chickpeas

Ingredients

• 1 cups Garbanzo beans / dried chickpeas
• Water
• 1-2 tea bags ( If you do not have tea bags , add 1-2 tsp tea leaf to 2 cups of boiling water. Boil for 1-2 minutes and then strain and use that tea to boil chickpeas )
• 4-5 cloves
• 3-4 Green cardamom
• 1 Bay leaves
• 2 cinnamon
• 2 Black cardamom (optional)
• 1 tsp cumin seeds
• 2 dried red chili
• 2 small onion , diced
• 1 tsp Garlic paste
• 1 tsp Ginger paste
• 1 tomato , pureed
• 3 Green chilies/ slit in half
• 1 tbsp dries fenugreek leaves/ kasuri methi powder
• 1 tsp turmeric powder
• 1 tsp Red chill powder
• 1 tsp coriander powder
• 1 tsp cumin powder
• 1 tsp garam masala powder
• 2 tsp Dry mango powder or Pomegranate powder or 2 tbsp sweet date-tamarind chutney
• salt to taste

Method

1.Wash the Kabuli Chana/Chickpeas and soak in 3-4 cups of water overnight or at least for 6-8 hours.

2.Drain the water and add the chana in a pressure cooker along with 3 cups of water, tea bags , cinnamon , cardamoms , cloves , bay leaves and 2 tsp salt.

3.Pressure cook until chana are softened.

4.Remove the pressure cooker from heat and keep aside.

5.In a pan, heat oil and add cumin seeds and dried red chili.

6.Add onion and fry until golden brown.

7.Add ginger garlic paste , fry for 2-3 minutes.

8.Add tomato puree and all the masalas ( except Dry mango powder or Pomegranate powder or sweet date-tamarind chutney ) and fry till oil separates.

9.Add the cooked chickpeas into the masala and stir well. Add the water (Reserved from the cooked beans)

10.Cook for 10-12 minutes on medium heat.

11.Now add the dry mango or pomegranate or tamarind. Cook for 3-4 more minutes.

12.Serve hot with Bhatura , kulcha or Roti.

 

 

Chicken Dum Biryani

Ingredients

• Chicken – 2 1/2 lb
• Basmati Rice – 4 cups , washed and drained
• Bay leaves – 2
• Black cardamom – 2
• Green cardamom – 8
• Cinnamon sticks – 2 (2 inch)
• Cloves – 8
• Biryani Masala (Jaiphal Powder – 1/2 tsp +Javitri powder – 1/2 tsp + Zafrani Garam Masala Powder – 2 tsp)
• Zafrani garam masala powder – 2 tsp
• Red chili powder – 1 tbsp
• Ginger-Garlic paste – 3 tbsp
• Yoghurt – 1/2 cup
• Onions, thinly sliced – 2 medium
• Tomatoes, chopped – 2
• Ghee
• Saffron strands (soaked in 2-3 tbsp warm milk)
• Oil
• Kewra water
• Essence
• Salt to taste
• Boiled Egg – 6 (optional)
• Potato – 2 medium (optional) , cut into 4 pieces

Method

1. For the chicken gravy, heat 3-4 tbsp ghee or oil in a thick-bottomed pan add whole garam masala( 1 cinnamon, 1 black cardamom, 4 green cardamom, 4 cloves, 1 bay leaf).
2. Now add ginger garlic paste and fry for 2 – 3 minutes.
3. Add tomato , salt, red chili powder, garam masala powder , cook till soft. 
4. Now add the chicken, followed by yoghurt (while adding yoghurt remove pan from heat) and salt. Mix well. Add little water if necessary.
5. Lower the heat and cook covered till the chicken is tender ( around 15-20 mins).
6. Meanwhile take a large cooking pot, heat some water add salt into the water for taste.
7. Add whole spices such as cinnamon, cardamom, cloves, bay leaf into the water.
8. Bring the water to a boil.
9. When the water boils add soaked rice into it.
10. Cook the rice until it is 70% (parboil) done. Strain the rice completely.
11. In a pan or kadai add oil and fry the onion slices till nicely brown.
12. Add salt to the boiled eggs and fry in the same pan. Keep aside.
13. Now cut each potatoes into 4 pieces , boil them with salt. In the same pan, after finishing the egg, fry the boiled potatoes till they are golden in color.
14. Now in a thick bottomed handi or pan, add the 1/3rd of the cooked chicken at the bottom.
15. Top it with half of the parboiled rice. Add eggs, potatoes, 1/3rd of the cooked chicken, 1 1/2 tsp biryani masala, 1 tbsp ghee , 1 tbsp kewra water , 3-4 drops of essence , half of the soaked saffron and top it up with fried onions. Add salt if required.
16. Now again repeat step 15.
17. Seal the pan with flour dough or aluminium foil, then put the lid.
18. Place a skillet/tawa below the cooking pot while giving dum , it will prevent burning of the lower layer.
19. Keep the heat to low and cook the Biryani in this ‘Dum’ process for about 30 minutes. Turn off the heat and let it rest for another 10 mins.
20. Chicken dum biryani is ready to serve.

OVEN METHOD

1. Preheat oven 300F.
2. Layer chicken and rice in a oven safe bowl.
3. Seal the bowl with aluminium foil.
4. Cook the Biryani in this ‘Dum’ process for about 30 minutes. Let it rest for another 10 mins.
5. Chicken dum biryani is ready to serve.

 

Sukto (Bengali style mixed vegetable curry)

Ingredients

• Uchche/ Bitter Gourd – 2
• Eggplants – 1 , small
• Kanchkola or Green Banana – 1 , small
• Potato –  2 , medium
• Bori or lentil dumplings
• Ginger , chopped/grated – 1 tbsp
• Poppy seeds or Posto paste – 2 tbsp
• Mustard Seed paste – 1 tbsp
• Panchphoran or Bengali Five Spices – 1 tsp
• Turmeric Powder – 1/2 tsp
• Mustard Oil for Frying
• Ghee or clarified butter – 1 tbsp
• Milk: 1 cup
• Water: 3-4 cup
• Sugar – 1 tsp
• Salt to taste

Serves : 6 – 8

Method

1. Wash and cut all the vegetables in 1 to 3 inch pieces .
2. Heat oil in a pan and fry the bori or lentil dumplings and keep it in a bowl.
3. Then add some more oil and fry the bitter gourd and eggplant lightly and keep aside.
4. Lightly fry other vegetables also and keep them aside.
5. Temper remaining oil with panchphoron. Then add the ginger. Saute for a minute.
6. Add all the vegetables , poppy seed paste and mustard paste , turmeric Powder, salt , sugar and mix well.
7. Now add milk and water and bring it to boil. Cook for around 10-12 minutes in low flame or till the veggitables cooked properly.
8. Add water if required.
9. Add Ghee , bori or lentil dumplings and cook for around 2 minutes more, then turn off the flame
10. Shukto is ready to serve with steamed rice.

 

Soya Tadka ( Green Moong lentil with Soya Chunks)

Ingredients

• Green Moong Dal (Whole) – 1 cup
• Soya Chunks – 3/4 cup
• Onion – 2 small
• Ginger-Garlic Paste – 1 tbsp
• Tomato, chopped – 1
• Green Chilli, slit – 3/4
• Turmeric powder – 1/2 tsp
• Red chili powder – 1 tsp or more (as per taste)
• Chaat masala – 1tsp
• Salt, to taste
• sugar a pinch
• Coriander (Dhania) Leaves, chopped
• Ghee/Oil – 2 tbsp
• Cumin seeds – 1 tsp
• Dry red chili – 1
• Bay leaf – 1
• Kasoori methi – 1 tsp
• Garam Masala powder – 1 tsp

 

Method

1. Soak whole moong dal for atleast six hours or overnight in sufficient water. Next day drain the water and cook adding  2-3 cups of water with 1 tsp salt till fully cooked and soft. Keep it aside.

2. Bring 2 cups water to a boil, switch off the stove. Add soya chunks and leave them in hot water till they soften. Then rinse the soya chunks in cold water and squeeze all the water out. Set this aside.

3. Heat oil/ghee in a kadai or deep bottomed pan. Add cumin, dry red chili and bay leaf. when they begin to crackle add chopped onions. Fry till they become soft.
4. Now add ginger-garlic paste , turmeric powder, red chili powder , salt , sugar and cook for another 2-3 minutes.
5. Add chopped tomato and fry till oil separates.
6. Now add the boiled lentil , soya chunks , garam masala powder, chaat masala and mix well. Add water if required. Cover and cook for 10 minutes in low heat. Stir in between.
7. Add kasoori methi , chopped coriander and slitted green chilies. Give it a good mix. Cook for another 2-3 minutes.
8. Soya Tadka is ready to serve with roti or paratha.

Bhapa Ilish ( Steamed Hilsa in Mustard gravy )

Ingredients

• Hilsa fish/ Ilish Mach: 4-5 pieces
• Mustard Seed paste: 5-6 tbsp (Black mustard seed+yellow mustard seed+green chili+salt)
• Turmeric powder: 1 tsp
• Green Chili: 5-6
• Red Chili Powder: ½ tsp (optional)
• Mustard Oil: 4 tbsp.
• Salt to taste

Method

1. Soak the mustard seeds for about 30-45 minutes. Grind the mustard seeds, green chili (1-2) with salt to make a thick paste. Add 3 tbsp of mustard oil , red chili powder (optional) and mix well.
2. Take the fish pieces and marinate with turmeric powder and salt for about 15-20 minutes.
3. Now take a stainless steel box (with lid) and brush it with 1 tbsp mustard oil.
4. Now spread half of the prepared paste in the container, then place fish pieces in one single layer and finally pour rest of the paste over the fishes. Slit the remaining green chilies and add it to the fish. Cover it with foil (optional) then close the lid and set aside.
5. Now take a pan/wok with a lid or a pressure cooker and add 1-2 cups of water. Place the bowl carefully and close the lid. Heat on high flame for about 5 minutes or till water starts to boil and then on medium heat for 12-15 minutes. 
6. Carefully take out the box and open the lid.
7. Bhapa Ilish is ready to serve with steamed rice.

Oven Method

Preheat the oven to 375 degree F. Cover the container tightly with an aluminum foil and bake for about 15 minutes. After 15 minutes remove the foil and bake uncovered for another 15 more minutes.

Mach r Kochuri ( Fish kachori )

Ingredients

For Dough

• All purpose flour – 1 cup
• Whole wheat flour – 1/2 cup
• Salt a pinch
• Oil or Ghee – 2 tbsp
• Warm water for kneading

For Filling

• Rui/ Rohu fish or any other boneless fish boiled – 2 cup shredded/minced (4/5 fillet)
• Onions, finely chopped – 1 large
• Ginger paste – 1tbsp
• Garlic paste – 1 tbsp
• Garam masala Powder – 1 tsp
• Red Chili powder – 1tsp
• Turmeric Powder – 1/2 tsp
• Salt to taste
• Sugar a pinch

Other

• Oil for deep frying

Yield : 14-16

Method

1. In a big bowl, take maida/all purpose flour, whole wheat flour , salt and oil and mix well. Now gradually add water and knead it to make a soft pliable dough. Once done, keep it covered with a damp kitchen towel and let it rest for 30 minutes.
2. Boil fish fillets in salt water , cook till they are tender. Drain, discard the water and allow it to cool. Shred/mince and keep aside.
3. Heat oil in a pan. Then add chopped onion and fry them for 3-4 minutes until golden brown.
4. Add ginger – garlic paste and all the spices. mix well. Cook for another 2-3 minutes.
5. Add minced fish and fry till the mixture becomes dry. Add salt to taste. 
6. Take small balls from the dough and place a portion of the stuffing at the center, cover and roll out lightly using a rolling-pin.
7. Heat the oil in a kadai and deep fry kachoris on medium heat till golden brown.
8. Serve hot with your favourite sabzi or chutney.

Sorshe Pabda r Jhal ( Indian Butter Fish in spicy Mustard gravy )

Ingredients

• Pabda or Indian Butter Fish – 4-5
• Nigella seeds – 1/2 tsp
• Mustard Paste ( 3 tbsp black + 3 tbsp yellow + green chili +salt )
• Turmeric Powder – 1/2 tsp
• Red chili powder – 1/2 tsp
• Green chili – 2/3
• Mustard oil – 4-5 tbsp
• Coriander Leaves chopped
• salt to taste

Method

1. Clean the fish and pat it dry. Marinate with salt, 1 tbsp oil , red chili and turmeric powder for 30 minutes.
2. Heat 3-4 tbsp mustard oil in a kadai, fry the fish and keep aside. Pabda fish is very tender fish so fry carefully. 
   

   
3. In the same pan add the nigella seeds and slitted green chilies allow it to splutter.
4. Add the prepared mustard paste. Cook for 1-2 minutes.
5. Add water , cover the pan and cook for 2-3 minutes on medium-low heat , then add fried fishes. Add salt to taste.
6. Garnish with coriander leaves and simmer for 4-5 minutes.
7. Serve hot with steamed rice.

Doi Morich Ilish / Hilsa in Yoghurt-Pepper gravy

Ingredients

• Ilish / Hilsa  – 2 pieces
• Curd/Yoghurt – 1/2 cup
• Turmeric powder – 1/2 tsp
• Red chili Powder 1/2 tsp
• Kalo jeere / Nigella seeds – 1/2 tsp
• Mustard oil – 2-3 tbsp
• Green chillies – 4-5 pieces
• Black Pepper Powder – 1/2 tsp
• Salt – to taste

Method

1. Mix Yoghurt , salt , turmeric , red chili powder and 1 tbsp mustard oil in a bowl and marinate fish for 15-30 minutes.
2. Add rest of the mustard oil in a pan, when smoking hot, throw in the nigella seeds and green chillies.
3. When they stop spluttering, turn the heat to low and gently slide in the fish. Fry 1-2 minutes each side.
   
4. Add rest of the marinade and black pepper powder , mix well. Add little bit of water (2-3 tbsp) if required.
5. Cover and cook for another 5-7 minutes or until done.
6. Serve hot with steamed rice.