Wednesday, April 20, 2016

Macher Tok Jhal ~ Hot & Sour Fish

Best part of staying with MIL is getting to know a certain time period and stories associated with that. And obviously that is her childhood. It's because of her, I sometimes can visualize the place and time with it's original color and flavor. Like a time-travel! I like it so much that, very often I insist her recalling some of those "much-listened" stories. And she never gets bored! The other day, while telling such an incident...she was casually telling me about her "mother's cooking" and I got this brilliant recipe. So basically this is my In-law-grandmother's (দিদিশাশুড়ি) recipe. It's an old family recipe. And I am lucky enough to keep it.

Recipe Source: In-law-grandmother
Yield: 6 servings
Ingredients for "Macher Tok Jhal":
  1. Rohu or Katla fish 6 large and thick pieces
  2. Mustard  paste 3 tablespoon
  3. Cumin paste 1 tablespoon (cumin powder can be used as substitute)
  4. Tamarind water 4 tablespoon
  5. Dry red chilli 3-4
  6. Turmeric powder 1 tea spoon
  7. Salt & sugar as required
  8. Mustard oil for cooking

How to prepare "Macher Tok Jhal":
  • Wash fish properly and drain. Rub them with some salt and turmeric powder. Keep aside for 15 minutes.
  • Heat a frying pan with mustard oil and fry them golden in colour. Take them out.
  • Take out any excess oil from the pan leaving 3 tablespoons into it. Add dry red chillies (don't forget to break them into halves while adding).
  • Now mix mustard paste with tamarind water and half cup of plain water. Add this to oil. 
  • Mix in with quarter tea spoon turmeric powder and little salt. Let it start shimmering. 
  • Add in fried fish pieces. Adjust salt and sugar. The taste should be spicy and tangy with a balanced amount of sweetness. Add a tablespoon of raw mustard oil.
  • Shimmer covered over low flame for 3-4 minutes flipping the fish pieces once in between.
  • Give little standing time.
  • Best served with steaming hot rice.
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Monday, March 21, 2016

Nolen Gur er Pudding ~ Date Palm Jaggery Pudding

It's been more than an year I guess, since my last post. Thank you all for all the love,support and beautiful encouraging comments. Well, Motherhood is something very precious and most amazing thing.. but it is 360 degree turn in life! It changes everything including priorities. This was the reason of my not being able to concentrate on my Blog. Now with a four and half months old angel ( or a little monster :P) life is all about learning new things. But whenever my page notified me about new love or a heartfelt message or comments on my blog..I really missed my blog. And felt grateful.
However...finally I could manage a little bit time to try out a new dish. It's a quick dessert. But one of the yummiest desserts I have ever made. It's date palm jaggery pudding aka নলেন গুড় এর পুডিং .This is a flavour any Bengali would die for ! And anyone in the world  would fall in love at first bite!

Ingredients for "Nolen Gur er Pudding":
Yields 4 servings 

  1. Nolen Gur/ Khejur Gur about 1/3 cup  
  2. Condensed milk 1/2 cup 
  3. Evaporated milk 1 and 1/4 cup
  4. Egg 2 medium 
  5. Cinnamon powder 1 or 2 pinches 
Process for "Nolen Gur er Pudding":

  • Mix jaggery in a saucepan with 2-3 tablespoons  water and shimmer over low heat to make the syrup. Syrup should not be very thick or thin in consistency.
  • Now preheat your oven to 160' C
  • Pour 6-8 tablespoons  jaggery syrup in desired pudding bowls.
  • Mix two types of milk in a pan. Heat it for couple of minutes. No need to boil or shimmer for long time. Let it cool down.
  • Whisk eggs in a separate bowl.
  • Mix eggs with milk. Add 2-3 teaspoons jaggery syrup and cinnamon powder. Whisk it for a while.
  • Pour the mix into pudding bowls through a sieve.
  • Bake for about 40 minutes in waterbath*. (* Put the pudding bowls in a larger baking tin filled with hot water halfway of the pudding bowls. This is called waterbath. ). It may take little more or less time depending on oven.
  • Freeze it for at least 5-6 hours. Unmold on a serving plate.

Saturday, March 14, 2015

Maach er Jeerer Jhol

Hi all...after a long time again!
Sometimes it just happen like feel lack of motivation or may be too lazy to take photos or writing recipes... Just going through that phrase ...However feeling good to post something in my Blog after so long!
Today I am posting another Bengali recipe...Maacher Jeerer Jhol (Cumin flavoured runny fish curry). This is HOT, simple, full of flavour and light at the same time. A perfect pair with a bowl of steaming hot rice.
Ingredients for "Maach er Jeerer Jhol":
Yield 6 servings

  1. Rohu/Katla/Tilapia etc. 6 pieces (I used Tilapia)
  2. Potato 4 large (cut into quarters lengthwise)
  3. Tomato 2 medium (cut into wedges)
  4. Ginger-chilli paste 2 tablespoon
  5. Cumin powder 1 heaped tablespoon
  6. Kashmiri chilli powder 1 teaspoon
  7. Turmeric powder as needed
  8. Salt according to taste
  9. Sugar 1/2 teaspoon
  10. Nigella seeds 1 teaspoon
  11. Green chilli 2-3
  12. Mustard oil (or any other oil if mustard oil is not available)
How to prepare "Maach er Jeerer Jhol":
  • Clean and wash fish pieces. Smear some salt and turmeric powder nicely. Leave it for 15 minutes. Do the same with potato.
  • Heat a pan with mustard oil. Fry potato pieces until they are cooked. Take them out from oil. Now fry fish pieces until they are nicely golden. Take them out to a plate.
  • Take a small bowl. Add ginger-chilli paste, cumin powder, turmeric powder, chilli powder to it. Mix with half cup water.
  • Now temper remaining oil (there should be 2-3 tablespoon oil left...if not...add some more) with nigella seed (rub them few times with your hands before adding to increases the flavour) and chilli.
  • Add spice mix to oil...cook until spices are fragrant and oil is separated from spices. Add fried potato. Mix and cook covered for a minute or two over low flame. Add tomato. Stir for couple of minutes. Add two cups (or as much gravy you want) hot water. Bring it to boil...add salt and half tea spoon sugar. Shimmer covered for 2-3 minutes. Add fish pieces to gravy.
  • Cook covered for more couple of minutes. Turn off the heat. Give it little standing time and serve with steaming hot rice.
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Sunday, January 25, 2015

Gota Seddho Ghugni

Wishing everyone a very happy Saraswati Puja and Vasant Panchmi.
Cooking "Gota Seddho" is a ritual for "Shitol Shosthi" which is the day after Saraswati Pujo. "Gota" means whole and "Seddho" means boiled. Traditionally five different whole lentils are boiled with some whole vegetables like baby potato, baby eggplants, peas in pods, sweet potato, old spinach (sish palong), kul (Jujube??), sojne phul (drumstick flower) etc. without any spices and then mixed in salt and some people add raw mustard oil and green chillies for taste. This is normally cooked on the day of "Puja" in almost all the Hindu "Ghoti" (originally from West Bengal) households..which is consumed on the next day! This day is called "Shitol Shosthi". Mothers celebrate this for long and healthy life for their children. And eating pre-cooked "Cold" meals (normally cooked a day in prior) is a part of rituals. My "jethima" (aunt) and my mother-in-law cooks this "Gota Seddho" every year.
But this particular recipe I am sharing here is NOT the traditional Gota Seddho. It's my mother's recipe. I never ate this anywhere apart from my home. I can definitely call it a family recipe. It tastes heavenly!
My mother's recipe:
Yield 6-7 person
Ingredients for Gota Seddho Ghugni:
  1. Black eyed peas 3/4 cup
  2. Whole yellow peas 1/2 cup
  3. Brown chickpeas 1/4 cup
  4. Whole green grams/ moong 1/4 cup
  5. Whole black Urad 1/4 cup (or less...rather add little more other lentils)
  6. Whole baby eggplants 1 for each person (any eggplant will do if you don't get small ones.)
  7. Whole baby potatoes 1 for each person
  8. Whole baby flatbeans /shim 1 or 2 for each person
  9. Whole peas in pods 1 or 2 for each person
  10. Tomato 2 medium (chopped)
  11. Green chilli 2-3
  12. Ginger and chilli paste 2 table spoons heaped
  13. Dry red chilli 2
  14. Bay leaf 2
  15. Cumin seed 1 teaspoon
  16. Salt, turmeric powder and sugar as required 
  17. Mustard oil or any vegetable oil for cooking about 5-6 tablespoons
How to prepare Gota Seddho Ghugni:
  • Soak all the lentils together for 6-8 hours. Wash few times under running water.
  • Cut potatoes into halves if small potatoes are not available (no need to peel). Cut sweet potatoes into large chunks. Cut eggplants into large chunks if small eggplants are not available Wash all the vegetables very well.
  • Now pressure cook lentils, potatoes along with salt, turmeric powder and sufficient water until 2 whistles over medium heat. Wait until the steam releases completely.
  • Heat in a large vessel. Add cumin seed, dry chilli (do not forget to break them into pieces) and bay leaf. Wait for few seconds. Mix in tomatoes and ginger paste. Cook until raw smell goes off.
  • Add rest of vegetables and mix well with spices. Add salt (as required) and little turmeric powder. Cook for a minute or so. Lastly add boiled lentils and potatoes and some water. Add green chillies. Let it start shimmering. Add sugar.Shimmer covered over low flame for about 7-8 minutes. Stir occasionally to avoid sticking at the bottom of pan. 
  • Check seasoning and turn off the heat. And it's now ready to serve.For regular updates, just click the "like" button of my Facebook page. You can follow me also in NetworkedBlogs . Thank you and wish to see you again. Happy cooking till then :)

Thursday, December 4, 2014

Dark Rich Chocolate Cake

It's December again! The cake-season! And I am back! :D
Starting the season with simple yet yummilicious Dark rich Chocolate cake! 
There are hardly anyone in the world who doesn't love chocolate...and obviously I am no exception! 
The darker is it's better for me ;) 
As they say..."there are some things, better rich! 
                             Coffee, chocolate, men!"  ;)
And this dark, moist double chocolate cake is definitely super-rich! :D 
You will have to try to believe! Here is the recipe.

Ingredients for "Dark Rich Chocolate Cake":
  1. All purpose flour 1 and 1/3 cup
  2. Unsweetened cocoa powder 1/3 cup 
  3. Dark chocolate 80 gm (any good quality dark chocolate ...I used Hershey's)
  4. Sugar 1 cup & 1/4 cup 
  5. Baking powder 1 tea spoon
  6. Baking soda 1/2 tea spoon an 2 pinches
  7. Instant coffee 1 tablespoon
  8. Butter 1/2 cup (room temperature)
  9. Egg 2 large (room temperature)
  10. Buttermilk 3/4 cup
  11. Vanilla extract 1 table spoon
  12. Hot water 1/4 cup

How to prepare "Dark Rich Chocolate Cake":
  • Line a baking tin with baking paper. Preheat the oven at 180'C.
  • Now make the coffee using 1 tablespoon coffee powder and 1/4 cup hot water. Let it cool to room temperature.
  • Sieve and sift flour, cocoa, baking powder, baking soda in a bowl.
  • Take another large microwave safe bowl and add dark chocolate (break into pieces) to it. Micro it for 8 to 10 seconds.
  • Mix butter with chocolate. Now add sugar to it and whisk until light and flufy using an electric beater.
  • Then goes egg. One at a time. Mix very well. Scrape the sides of the bowl as needed.
  • Now add coffee, vanilla and buttermilk. Mix again.
  • Finally add dry ingredients to the wet ingredients. Fold and whisk to a smooth batter.
  • Now pour the batter to baking tin. 
  • Bake it  on middle rack for about 30 minutes or until a skewer comes out clean. (It might take little more or less time depending on oven).
  • Let it cool down before you cut it into pieces.
  • And the Dark Rich Chocolate Cake is ready! Happy baking!

For regular updates, just click the "like" button of my Facebook page. You can follow me also in NetworkedBlogs . Thank you and wish to see you again. Happy cooking till then :)

Monday, October 13, 2014

Chal-kumror Shukto

Hi friends! It feels so good to be back after a long time!
Before I come to the recipe and other things...let me wish you all "Shubho Bijoya"! Hope you all are doing fine and enjoyed Durga Puja and Navratri!
Today I am sharing a "Shukto" recipe. Shukto is an authentic Bengali dish which is an inseparable part of a complete Bengali set-meal. It must have a dash of bitterness (I mean bitter tasted vegetables like bitter gourd or any other). This dish has many variations, and I have already shared two of them in my blog earlier. Here is another version. This is "Chal-kumror Shukto". I got the recipe from my MIL just few days ago. She got it from a tv show..and then modified it.It's a great recipe and simple one. 

Recipe source: My mother-in-law
Yield: 5-6 servings 
Ingredients for "Chal-kumror Shukto":

  1. Ash gourd/ Chal kumro  1 cup ( 1 very small and tender ash gourd..peeled and cut into little thick 2 inch pieces)
  2. Bitter gourd/ karola 1 large (cut into 2 inch pieces)
  3. Drumsticks 2 (peeled and cut into 2 inch pieces)
  4. Eggplant 1 medium (cut into thick 2 inch pieces )
  5. Radish /mulo 1 (cut into 2 inch pieces)
  6. Potato 1 medium (cut into thick wedges)
  7. Bori /lentil nuggets 8-10
  8. Turmeric powder few pinches (optional)
  9. Ginger-chili paste 1 tea spoon (heaped)
  10. Mustard paste 1 and half table spoon
  11. Fennel seed paste 1 tea spoon 
  12. Panchforon 2 pinches 
  13. Bay leaf 2
  14. Dry red chili 1
  15. Milk 1/2 cup
  16. Mustard oil as required 
  17. Ghee 1 tea spoon 
  18. Salt and sugar according to your taste
  19. Dry roasted Panchforon powder 1 teaspoon 
How to prepare "Chal-kumror Shukto":

  • Fry bori, eggplant and bitter gourd separately with little salt. Keep aside.
  • Pressure cook drumsticks, potato, ash gourd and radish with little salt till 1 whistle. Make the steam out. As we don't want over boiled vegetables.
  • Heat up a wok with 2 tablespoons mustard oil. Add panchforon, bay leaves and dry red chili. Give it quick stirs. Add in ginger-chili paste and give few more stirs...keep the flame high.
  • Stir in boiled vegetables ( don't add the water). Mix well. Keep the heat low.
  • Mix mustard paste, fennel paste with the water from boiled vegetables (about 1 cup). Strain it using a strainer. Add this to the vegetables. Bring it to boil and cook for about 5 minutes over medium heat. Add turmeric powder at this point (if using).
  • Now bring the heat to low and add milk. Mix it. 
  • Add fried vegetables and cook over medium heat for another 3-4 minutes. Add required salt and sugar and check seasoning in between. Turn off the heat and mix with ghee.
  • Lastly sprinkle panchforon powder and it's ready to serve.
For regular updates, just click the "like" button of my Facebook page. You can follow me also in NetworkedBlogs . Thank you and wish to see you again. Happy cooking till then :)

Sunday, June 29, 2014

Ka(n)chalonka Murgi

Well...this is not for faint-hearted people ;)
Why? Oh, the main ingredient of this dish is green chilli! This is "Ka(n)chalonka Murgi" aka Bengali style green chilli chicken curry. This is one of my family-favourite and a very easy to cook item without too many spices. If you like spicy food then you are just gonna love it, I bet! But don't worry if you like mild dishes also. Because you can adjust it's spice-level without destroying it's actual flavor.
Green chilli has a beautiful strong aroma that adds extra zing to this item. I am using at least 20 medium-spicy green chillies to my dish. But if you like a mild dish, you can reduce it to 10-12 chillies and de-seed them. Or you can use not so spicy green chillies for the flavor. Coming to recipe now.
Yield 4 servings
Ingredients for "Ka(n)chalonka Murgi":

  1. Chicken 600 gm (medium pieces with bone)
  2. Green chilli 20+4 pieces (I used medium hot chillies)
  3. Coriander leaves 1 bunch 
  4. Onion 2 medium (sliced)
  5. Garlic 8-10 fat cloves
  6. Ginger 1 inch piece
  7. Lime juice 1 table spoon
  8. Sour curd 1/2 cup (beaten with 1/2 teaspoon salt and a pinch of sugar)
  9. Whole garam masala (1 piece cinnamon stick, 3 cardamom pods and 3 cloves)
  10. Salt according to taste
  11. Sugar 1/2 tea spoon 
  12. Turmeric powder 2-3 pinches (optional..I used)
  13. Cooking oil 4-5 table spoon (I used mustard oil)
How to prepare "Ka(n)chalonka Murgi":
  • Wash and pat dry chicken pieces with a kitchen towel.
  • Make a paste with 20 green chillies, coriander leaf, ginger and garlic.
  • Marinate chicken with beaten sour curd, spice paste and turmeric powder (if using). Leave it covered for 30 minutes.
  • Now heat oil in a pan. Add crushed whole garam masala. Let them crack and get fragrant.
  • Add onion slices and pinch of salt. Fry until soft, translucent and lightly pink. Now add marinated chicken. Reduce the heat and cook for 4-5 minutes uncovered. 
  • Cover the pan let it release water and cook. Stir occasionally to avoid burning at the bottom of the pan. Now take out  the lid cook over medium flame until oil separates completely from spices. Now add required salt. Mix well. 
  • Add 1/2 cup hot water and cook covered over medium flame for 4-5 minutes. Add 4 chillies (cut into quarter lengthwise) and sugar . Mix well. Check seasoning. Turn off the heat and add lime juice.
  • "Ka(n)chalonka Murgi" is ready to serve. It pairs well both with roti or rice :)
For regular updates, just click the "like" button of my Facebook page. You can follow me also in NetworkedBlogs . Thank you and wish to see you again. Happy cooking till then :)

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