Saturday, 31 August 2013

Bengali fish hilsa cooked in mustard oil and curd
Hilsa in curd gravy

Hilsa or Ilish is the most popular fish for Bengalis. This is the national fish of Bangladesh. Bengalis wait throughout the year and look forward to the rainy season for Ilish. I think Hilsa is most popular for its aroma and taste and also very easy to cook. Nowadays Hilsa is not so pocket friendly but the positive thing is that this fish is very light weight. Learn how to cook Hilsa in curd gravy at home.

Ingredients:

Hilsa round pieces
Curd 100 gm
Sugar
Salt
Mustard oil
Green chilli
Red chilli powder (optional)

Recipe:

Marinade the fish with salt and keep aside for 5 minutes. Now heat oil in a pan and put the fishes for frying. Don’t fry it too much, just sauté it. Now take the fish out from heat. Add a little bit of water in the same oil, add sugar and salt. Mix well. If you want you can add a pinch of red chilli powder. Now put the fish in the gravy and add bitten curd with it in low flame. Cook for 2-3 minutes and when the gravy becomes thick take it from the heat. Garnish with green chilli.

Sunday, 18 August 2013

Hilsa cooked in mustard gravy, shorshe ilish, fish curry, ilish macher jhal
Hilsa in mustard gravy

Hilsa or Ilish is the most popular fish for Bengalis. This is the national fish of Bangladesh. Bengalis wait throughout the year and look forward to the rainy season for Ilish. I think Hilsa is most popular for its aroma and taste and also very easy to cook. Nowadays Hilsa is not so pocket friendly but the positive thing is that this fish is very light weight. Hilsa with mustard gravy (sorshe ilish) is an authentic Bengali dish and is very easy to cook.

Cooking time: 10 minutes.

Ingredients:
Hilsa: 2 round shaped pieces
4 tbsp Mustard oil
Salt
Kalinji seeds (onion seeds) - 1 pinch
Mustard paste - 1 tbsp
Turmeric powder - 1 tsp
Green chilli


Recipe:
Marinate the fish with salt and turmeric powder and keep aside for 5 minutes. Now heat oil in a pan and put the fishes. Don’t fry it too much, just sauté it. Now remove the fishes from fire and add a pinch of onion seeds in the same oil. When you start getting a nice aroma, add a cup of water, turmeric powder and salt and stir well. Now add thick mustered paste and put the fried fishes. Cover it with a lid for 2-3 minutes. When the gravy becomes thick take it out from the heat. If you wish you can spread a little bit of raw mustard oil as it enhances the taste and garnish with green chilli.
Serve with plain rice.
If you wish u can skip the frying process and use raw hilsa for mustard gravy.  Many people likes shorshe ilish in this process.

Tuesday, 6 August 2013

an easy to cook chicken recipe, easy steps to cook kashmiri yakhni, kashmiri chicken recipe
Kashmiri Yakhni




















Ingredients:

Chicken (medium pieces)
Curd
 Fennel seeds
Salt
Clove powder
 Green cardamom powder
Cinnamon powder
Ginger paste
White oil
Chopped coriander leaves

Recipe:

At first dry roast the fennel seeds and grind.
Now heat oil in a pan and add ginger paste. When you start getting a nice aroma, add fennel seeds powder and cinnamon, green cardamom and clove powder and fry it for 1-2 minutes. Now add beaten curd, little bit of water and salt. When you see bubbles in the pan, you can be sure that the spices are ready. Now add chicken. Mix well and cover with a lid and keep in low flame till the chicken is tender.  Now pour it into a serving bowl and spread some chopped coriander leaves.

Serve with basmati rice, roti, salad and raita.

Saturday, 3 August 2013

Indian Chaat, snacks, chatpata, allo chaat
Dahi Papdi Chaat

Ingredients:

Flour
Kalinji (onion seeds)
Salt
Curd
 Chopped boiled potato
Chopped coriander leaves
Dry roasted red chilli and cumin powder
Black salt
White oil
Sev
Tamarind pulp
Sugar
Water

Recipe:

Take a medium size bowl and add flour, oil, salt and kalinji and mix it. Now add water as you need and make smooth dough and keep aside for 10-15 minutes.
Now take a sauce pan and heat water. Add sugar and tamarind pulp and mix well to make a chatni with black salt and dry roasted spices.
Now take the dough again and divide it and make very small balls. Roll out to make small and thin rotis.
Heat enough oil in a heavy bottom pan to deep fry the small rotis till golden. Your papdi is now ready.
Now take a plate and make layers of papdi, boiled potato and beaten curd.

Now garnish with tamarind chatni, black salt, dry roasted powder, sev and chopped coriander leaves.

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