Fish Steamed in Mustard Oil Recipe - Macher jhal (Bengali Peppery fish)
Ingredients
1 lb fish fillets mariated with a little salt and 1/4 tsp. of turmeric for 10 minutes
1/2 tsp. ground turmeric
salt to taste
3 tbsp. mustard oil
4 green chiles, slit
1 tomato, chopped
1 tbsp. mustard seeds
1/2 tsp. ginger, pureed
1 tbsp. cilantro, chopped
1/2 cup water
Instructions
Heat mustard oil in a large frying pan, and when hot add the chiles. Turn down the heat to
low, and fry for 15-20 seconds. Add the chopped tomato and fry for 15 more seconds. Add
the mustard, ginger, 1/4 tsp. of turmeric and salt to taste. Stir and blend together. Add
the water, raise the heat to medium, and boil for a few minutes. Add the fish and cook
until done (5-7 minutes), turning once. Garnish with cilantro. Serve. |
Bengali Sweet and Sour Panchporan Squash
Recipe
1 lb hubbard squash peeled and cubed
2 Roma tomatoes chopped
2-3 tablespoons sunflower oil
1 medium onion, cut into thin wedges
2 garlic cloves, finely chopped
1 medium hot red chili pepper, deseeded and finely chopped
1 inch fresh ginger, finely grated (2.5 cm)
1 tsp.panchporan
1 teaspoon sweet paprika
2 teaspoons ground coriander
1 teaspoon ground cumin
1/2 teaspoon hot chili powder
2 tbsp. brown sugar
1 tsp. lime/lemon juice
Method:
Heat the sunflower oil in a large frying pan. Add the onion wedges, garlic, chilli and
ginger, panchporan to the pan and cook over a low heat for 5 minutes, stirring now and
then, until the onions are just tender.
Add the spices and cook for a few seconds more.
Add the pieces of squash and tomatoes and toss everything together until well coated in
the spicy mixture.
Put the squash into a roasting tin and bake/roast it for 35-40 minutes, or until the
squash is tender and lightly browned around the edges.
This is delicious served together with mint raita and bengali channa dal.
Tomator Chutney/ Tomato's Chutney
- Ginger- 2.5 cm
- Cooking oil- 2 tablespoon
- Panch Foran- ½ teaspoon
- Red Chillies- 2
- Tomatoes- 450 gms
- Salt- 1 teaspoon
- Sugar- ¾ cup
- Sultanas- ¼ cup
- Dates- ¼ cup
- Turmeric powder- &frac18 teaspoon
- Lemon juice- 1 teaspoon
- Green Chillies- 2, thinly sliced
Method:
Peel and cut the ginger into very thin long strips.
Slice the dates into long strips. Heat the oil in a round bottomed pan. Add the Panchforan
and the red chilli. Wait until it splutters and then add the tomato in it. Now add the
turmeric powder, salt, sugar, ginger, sultanas and date pieces. Redoce the heat and cover
the lid of the pan. Allow the tomatoes and the dates to cook. Once they are all cooked and
it thickensa bit add the green chilli and sprinkle the lime juice over the top of the
Chutney.
Bengali Spinach Recipe
2/3 C Raw almonds
2 C Warm water
3 Tb oil/margarine
1 T Black mustard seeds
1/2 Ts Whole cumin seeds
1/4 Ts Fenugreek
1 1/2 Tb Brown sugar
1/2 Tb Grated ginger
1 T Minced green chilies
2 Lb Trimmed fresh spinach
1/3 C Shredded coconut
1 T Salt
2 Tb Water
1/8 Ts Nutmeg
Soak nuts in warm water for 4 hours or overnight.
Drain, wash & drain again.
Heat oil/margarine in a large pot over moderate heat.
When hot, but not smoking, add the spice seeds & sugar.
Fry till the seeds darken & the sugar caramelizes.
Add the ginger, chilies, spinach, nuts, coconut & salt.
Cover, reduce heat to low & cook for 10 minutes.
Uncover, gently turn the spinach over.
Add water if necessary.
Cook for a further 10 minutes.
Stir in the nutmeg & heat through for 1 to 2 minutes.
Garnish with lemon & serve.
Dhoi or Yourt Mutton Korma Recipe
Ingredients:
Serves 6
2 lbs. or 1 kg mutton, cubed
6 small red potatoes. peeled
2 onions, chopped, ground
1 tbsp ginger-garlic paste
1 cup curds
1 tsp. turmeric
1 tbsp. chilli powder
1 tbsp. garam masala powder
1 tbsp. sugar
2 bay leaves
1 cup oil
salt to taste
Ground coarsely
6 peppercorns
1 ½ tsp. aniseed
6 cloves
3 cardamoms
Method:
Mix meat, curd, chilli, turmeric and garam masala powders. Add ginger-garlic paste, salt
and sugar. Reserve for 3 hours. Heat oil in a pressure cooker. Add whole crushed spices
and bay leaves. Add onion paste and brown. Add tomato paste and brown.Add meat with
marinade. Brown till oil separates. Add 2 ½ cups hot water, salt if needed and cook
slowly till meat is soft.
DHOI MACCHH RECIPE
Ingredients:
Serves 6
2 lbs./ 1 kg. Rohufish, cleaned, cubed
1 cup curds
1 ½ tsp. turmeric powder
2 onions, ground to a paste
1 tbsp. garlic paste
1 tbsp. ginger paste
3 tbsps. mustard oil
salt to taste
For the gravy:
6 tbsps. mustard oil
1 tsp. sugar
2 bay leaves
8 cloves
4 cardamoms
4 black cardamoms
8 peppercorns
2 pieces cinnamon
6 whole red chillies
salt to taste
Method:
Mix curd, turmeric powder, ground onion, garlic and ginger. salt and oil. Apply to the
fish and keep aside for 3 hours. Heat mustard oil and fry the whole spices. Add sugar and
salt to taste. Add the marinated fish and cook till done.
Char Chori Recipe or Veggies Bengali style
Ingredients:
Serves 6
500 gms. cauliflower. cut into flowerettes
3 potatoes, peeled. cubed
2 brinjals, stems removed. quartered
200 gms. red pumpkin, peeled, cubed
½ tsp. aniseeds
1 ¼ tsp. cummin seeds
¼ tsp. onion seeds
¼ tsp. fenugreek seeds
¼ tsp. mustard seeds
¾ tsp. turmeric powder
1 tsp. chilli powder
2 green chillies. sliced
2 bay leaves
½ cup mustard oil
salt and sugar to taste
Method:
Heat oil and add the five kinds of seeds and bay leaves. Add the potatoes and cauliflower
and stir fry till slightly brown. Then toss in brinjals, pumpkin, turmeric, chilli powder,
green chillies, salt, sugar, one cup of hot water and cook covered till vegetables are
done.
MATHA DIYE MOONGER DAL RECIPE
Ingredients:
1 cup green gram ( moong ) dal, without skins
1 tsp. ground ginger and cumin seeds
2 tomatoes chopped
2 bay leaves
½ tsp sugar
½ tsp. turmeric powder
5 tbsps. oil
1 fish head (rohu), cleaned
½ tsp . cumin seeds
salt to taste
Method:
Rub fish head with a little turmeric and salt. Reserve . Heat 1 tbsp. oil and fry the dal
till pink. Add three cups hot water and cook till nearly done. add tomatoes, green
chillies. Add sugar, turmeric and ginger, cumin seed paste. Add the salt and boil till
blended. Heat 3 tbsps. oil and fry the rohu head well and add to simmering dal. Heat one
1tbsp. oil. Add fenugreek and cumin seeds and bay leaves. When seeds pop, pour over dal.
Darvesh Recipe
Ingredients:
1 cup gram flour (besan)
a pinch of orange colour
1 ½ cups sugar
¼ tsp. saffron
1 tsp cardamom powder
1 tbsp sliced almonds and pistachios
ghee as needed
Method:
Mix flour with enough water to make a batter of drop consistency. Add colour. Heat 2 cups
of ghee to very hot. Through a fine sieve drop tiny drops of batter into ghee. When they
are just golden, remove and reserve. Prepare a syrup of sugar with one cup water. When the
syrup is ready, add the drops, saffron and cardamom powder. Add nuts. Mix well and serve
Mishti Dohi Recipe or Sweet Bengali Yogurt
Ingredients:
3 cups milk
2 cups jaggery
¼ cup curds
Method:
Heat milk and simmer, stirring constantly till creamy Add jaggery and blend well. Cool
While lukewarm, add curds and mix. Pour in a ceramic bowl, cover with a cloth and keep in
a warm place. After 4-5 hours, the dhoi will set. Refrigerate when dhoi is firm.
KALA JAMUN RECIPE or Gulab Jamun Bengali style
Ingredients:
2 cups khoya
4 cups sugar
2 cups paneer
1 tsp baking powder
5 tbsps. pistachios broken coarsely
½ cup rava
1 tsp. cardamom powder
ghee as needed
Method:
Mix Khoya paneer, rava and baking powder. Knead well. Reserve for 2 hours. Mix sugar with
three cups of water and boil. Remove scum as it tops. Add cardamom powder. When syrup is
of a one - thread consistency remove. Divide khoya dough into lemon - sized balls. Stuff
each centre with pistachios. Heat 2 cups ghee and fry gently till the jamuns are dark
brown. Drain out and put in syrup one by one . Add remaining pistachios. |
