- RUI MAACH ER GANGA-JAMUNA (BONG FISH CURRY)
- MAACH – POTOL er DOLMA (FISH FILLED PARWAL)
- DEEMER DEVIL (EGG CUTLET/CHOP)
- DAAB CHINGRI (TENDER COCONUT INDUCED WITH PRAWNS)
- kASHA MANGSHO (BONG MUTTON or CHICKEN CURRY)
- MASALA MUTTON
- MURGH MUSSALLAM
- MUTTON CORRIANDER
- PRAWN COCONUT
- PRAWNS IN GARLIC AND CHILLI SAUCE
- CHICKEN LOLLYPOP
- DAL PRAWN CHOP
- FRIED MASALA PRAWN
- STEAMED HILSA OR BHAPA ILISH
- PABDA JHOL (BUTTER FISH CURRY)
- MANGSHORE GHUGNI
RUI MAACH ER GANGA-JAMUNA (BONG FISH CURRY)
This delicious dish is mainly for special occasions. It is a combination of two favorite ways of cooking fish in Bengal – the literally sharp-as-mustard jhal and the more homely awmbol (a sweet-sour gravy of tamarind). Each piece of fish tastes tangy on one side and spicy on the other, and the union of the rich brown and dotted golden gravies gives the dish its poetic name. In some families, this recipe goes by the name of Horo-Gouri,for the contrary colors of the gravies allude to another celestial pairing, of the golden goddess and the dark god.
Prep: 20 minutes Cook: 20 minutes
· 750gm rohu pieces or a small whole fish Salt and haldi (turmeric) to taste
· Imli (tamarind)- Dried,2-inch lump or Sour imli paste- ½ cup
· Mustard seeds- 2tbsp, soaked overnight; ground to a paste
· Sharp mustard oil- ½ cup.
· Green chillies- 2, chopped.
· Sugar- ltsp.
· Green chillies- 2, chopped.
1. Rub the fish lightly with salt and haldi; Keep to one side.
2. If dried imli is used, soak in ½ cup water to loosen it first. Meanwhile, preheat oven to 180°C (350°F).
3. Mix mustard paste with ¼ tsp haldi, ½ tsp salt, 1 cup mustard oil and the Green chillies. Set aside.
4. If imli is soaked, rub to remove seeds, husk, and fibres.Strain. Add 1 tsp haldi, ½ tsp salt, sugar, 1 cup mustard oil and the green chilies. Set aside.
5. Lay the fish pieces in a shallow glass or ceramic dish. Carefully add the imli paste on one side and the mustard paste on the other. Gently shake the bowl so that both thick pastes come together along the center line but do not combine. Tent with foil and bake for 20-25 minutes (depending on size of pieces; a whole fish may need 30 minutes).
6. Serve with plain rice, but present the dish as it is to make an impression.
EACH SERVING : Makes 4 servings. About 520 Calories, 34gm protein, 9.3gm carbohydrate, 5gm total fat (0.75gm saturated), 123gm fibre, 97mgcholesterol, 0 sodium.
MAACH – POTOL er DOLMA (FISH FILLED PARWAL)
An amalgamation of earlier culinary traditions, the dolma originally hailed from West Asia. While the rare Bengali home kitchen still turns out the cabbage-leaf parcel every other year, this parwal shell is far more popular, whether as a snack or in a spicier gravy than would suit an Arab or Greek table. The fish stuffing is Bengal’s very own though Chhaanaa (cottage cheese), keema (mutton mince) and dal variants are also common.
Prep: 25 minutes
Cook: About 10-12 minutes.
· Rohu fish- 150gm.
· Salt to taste
· Haldi (turmeric)- ¼ tsp.
· Oil- 2tabespoon.
· Tejpatta (bay leaf)- 1, small
· Onion- 1 small, chopped.
· Ginger paste- 2tsp.
· Green chilli- 1, chopped (optional).
· Bengali garam masala (clove, cinnamon and cardamom) powder- ½ tsp.
· Parwal(wax gourds)- 8-10 large & mature, scraped to leave stripes of skin, stem ends trimmed and cores removed.
1. Rub fish with salt and haldi. Steam for about 5-7 minutes until cooked. Set aside to cool while you prepare parwals.
2. De-bone the fish and discard the skin. Mash the flesh.
3. Heat 2tsp oil, add tejpatta and deep-fry onions, ginger paste and green chillies till onions turn translucent, about 2-3 minutes. Add to fish and mash all together with garam masala to make stuffing.
4. Fill the parwals with the fish stuffing, popping back the stem ends to seal if liked. Saute in hot oil till it turns golden. Serve hot as a snack or to accompany rice and dal for a “simple” but elegant lunch.
VEGETARIAN VARIATION :
Chhaanaar Dorma – Use 250gm fresh paneer instead of fish: When making the filling, add 1 tablespoon raisins along with the tejpatta. When the onions are translucent, add the paneer and continue to cook on low heat. Stir constantly for 5 mins. or till the mixture turns soft but uniformly firm. Proceed to stuff and fry as it is done for Machher Dolma.
EDITOR’S NOTE: If you would like to serve the dormas for dinner with rotis, a simple shortcut would be to heat up a packet of tomato-based masala gravy (such as Aashirvaad Multi-purpose Cooking Paste) with y, teaspoon sugar, add the dolmas and simmer till just starting to soften, about 5 minutes.
EACH SERVING : Makes 4 servings. (About 120 Calories, 7gm protein, 2.3gm carbohydrate, 9gm total fat (lgm saturated), 0.4 gm fibre, 24.7mg cholesterol, 19.5mg sodium).
DEEMER DEVIL (EGG CUTLET/CHOP)
Though the dish seems to have some scary connection, it goes without mention, that it is not so. A dish of colonial heritage, it is a really spicy culinary delight. This is sometimes said to be a nearer cousin to mince-encased Scotch eggs.
Prep: 30 minutes, not including the time for boiling eggs or potatoes
Cook: 20 minutes
· Oil- 3tablespoon.
· Onions- 2 ,small (about 150gm), finely chopped.
· Ginger paste- ½ tablespoon.
· Garlic- 2 cloves, finely chopped.
· Keema- 250gm, fine-minced.
· Green chillies- 2, finely chopped Y>tsp haldi (turmeric).
· Tomatoes- 2 small, chopped
· Garam masala powder- ½ tsp.
· Potatoes- 10 large floury (at least 1kg), boiled, peeled and mashed.
· Salt to taste.
· Eggs- 4, hardboiled and halved, plus 1 egg, lightly beaten.
· Flour- 1tbsp.
· Breadcrumbs- 1 cup, toasted (you may not need all of this).
1. Heat 1tbsp oil and deep-fry the onions for about 2-3 minutes till they turn translucent. Put in garlic and ginger paste. Blend in keema, chillies and haldi; continue to deep-fry for about 5 minutes, stirring to break up lumps, until keema starts to turn brown-coloured. Add tomatoes and continue to cook for another 5 minutes, or till still moist but quite sticky.
2. Rub potatoes with salt.
3. Cut the eggs in half. Taking each halved egg, mould keema mixture against it to fill in the “missing half”. Enclose in a layer of mashed potato to add about ½ inch thickness throughout. Keep to one side.
4. When ready to serve, mix flour into the beaten egg.Heat the remaining oil; pour out breadcrumbs onto a large flat plate. Quickly roll each devil in the mixture and then in crumbs to coat, and fry 2-3 at a time till it turns golden brown. Turn over as needed. Remove with slotted spoon and drain on kitchen paper.
5. Serve hot with ketchup.
NOTE: If your potatoes aren’t floury enough to hold their shape firmly, add 1tbsp soya flour or arrowroot to firm them up, but not too much in case they disintegrate during frying.
EACH SERVING:- Makes: 4 servings. (About 571 Calories, 33.2gm protein, 65.5gm carbohydrate, 18gm total fat (3gm saturated), 8.6gm fibre, 280mg cholesterol, 370mg sodium).
DAAB CHINGRI (TENDER COCONUT INDUCED WITH PRAWNS)
A wedding of spicy chillies and mustard, gentled by the sweetness of coconut milk in this simple dish of prawns cooked inside a tender green coconut.
Prep: 10 minutes
Bake: 20 minutes
· Prawns- 750gm, small, peeled (but with tails left on)
· Onions- 2, sliced.
· Salt- ltsp
· Haldi (turmeric)- ½ tsp.
· Green chillies- 3-4, slit.
· Coconut milk- 1 cup.
· Mustard seeds- l tablespoon, soaked overnight and ground to a paste.
· Mustard oil- 2tbsp, sharp.
· Green coconut- 1 tender, top lopped off and water drained.
· Dough- A small ball to support coconut while cooking.
1. Except for oil and green coconut, mix all ingredients and stuff into the coconut. Drizzle in oil. If top has been chopped off in one piece, you can put it back as a “lid”.
2. Set coconut on turntable of microwave oven, supported by dough ring. Cook on Medium (70-80 percent power) for 20 minutes. Let it stand for 5 minutes.
3. Carefully remove the coconut from the dough base and place it on a large serving platter – let it tilt and fall open. Serve with rice.
NOTE: For an intense flavour without any hint of bitterness, soak yellow mustard seeds overnight and grind to a paste in the morning. For a stronger flavour, use black or brown seeds (Use large – sarson, not rai), but add salt while you crush it to reduce bitterness.
VEGETARIAN VARIATION :
Lau/Jhingey/Chichingey Bhapa – Put away the daab (tender coconut) and coconut milk as these watery vegetables will ooze moisture. Instead, using lauki or tori or parwal respectively, cut into matchsticks, simply cook the vegetables with the other components in a covered shallow container on low heat – the moisture from the vegetables supplies its own steam. Add a garnish of shredded coconut to serve.
EACH SERVING : Makes: 4 servings. (About 508 Calories, 40.3gm protein, 13.4gm carbohydrate, 32.8gm total fat (21.l5gm saturated), 4.4gm fibre, 283.75mg cholesterol, 875mg sodium).
kASHA MANGSHO (BONG MUTTON or CHICKEN CURRY)
This dish of tender mutton sauted with masala and onions is an eternal favourite for Sunday dinner.
Prep: 20 minutes.
Cook: 40 minutes
· Tender boneless mutton- 500gm, cubed small.
· Yoghurt- 1 cup, plain.
· Salt to taste
· Oil- 2 tablespoon.
· Onions- 2 medium (about 175-200gm), finely sliced.
· Dalchini (cinnamon)- 1 3-inch stick.
· Laung(cloves)- 3 to 4.
· Elaichi (cardamoms)- 5 to 6.
· Red chillies- 2, dried.
· Onions- 2-3 medium-large (about 250gm) onions, ground to paste.
· Ginger-garlic paste- 2 tablespoon.
· Green chillies- 2-3, chopped.
· Haldi (turmeric)- lteaspoon.
· Dhania patta- ¼ cup, chopped.
1. Knead mutton with yoghurt and salt; set aside for half an hour.
2. Heat oil on medium heat in a non-stick kadhai. Fry onions for about 7-10 minutes, till they turn crisp. Remove with slotted spoon and set aside to drain.
3. Add mutton pieces to the same oil and turn it brown on high heat for about 5 minutes. Remove with slotted spoon; keep to one side.
4. Add whole spices to the same oil. Add crushed onions and ginger-garlic paste, when they begin to sputter and sizzle, cook and stir simultaneously, till onion paste just starts to brown, about 10 minutes. Stir in chopped green chillies and haldi; deep-fry for 2-3 minutes.
5. Put in mutton pieces and turn to blend well in masala. Continue to stir-fry on high heat for 5-10 minutes. Lower heat to MEDIUM-HIGH and sprinkle water to prevent sticking. Continue to saute, until meat is done and gravy has dried to a thick coating on the mutton pieces – this should take about 20 minutes. Remember to sprinkle a tablespoon of water simultaneously if it shows a tendency to stick. Stir in the fried onions and season to taste.
6. Garnish with dhania, and serve hot.
NOTE: Eat this with hot bulbous luchi – maida (refined flour) puri, made without salt.
EACH SERVING:- Makes 4 servings (About 351 Calories. 38.5gm protein, 22.2gm carbohydrate, 11.5gm total fat (2.1gm saturated), 1.9gm fibre, 98mg cholesterol, 150mg sodium).
Meat of younger goats : 2 kg
(make at most 16 pcs out of 1 kg)
Onion : 2 cups (chopped)
Dry Pepper (black) : 5 pcs
Ginger bits : 1/2 cups
Cumin Powder : 4 teaspoons
Garlic : 1/2 cups (chopped)
Turmeric Powder : 4 teaspoons
Oil: 1/2 cup
Clove: 6-7 pcs
Cinnamon (Grounded) : 1 teaspoon
Green Cardamom : 1 teaspoon grounded
Kabab Sugar : 1 teaspoon (grounded)
Pepper : 1 teaspoon (Grounded)
Salt : 1/2 tablespoon
Wash the meat thoroughly and dry. Heat oil in the spatula. Fry Sauté onion till golden brown. Following this pour in other spice mix in the bowl and stir for 2 minutes. Cover the content and leave it to on moderate heat. No need to add extra water to the meat. Keep stirring every 10 minutes for the next 40 minutes. take care the meat doesn’t get stuck on the inside of the spatula. The moment oil replaced the watery part turn off the heat. Take them down and save hot.
1 and 1/2 kg chicken
4 cloves garlic, chopped
1 tablespoon poppy seeds
1/2 teaspoon cardamom seeds
1/2 teaspoon cumin seeds
2 teaspoons ground cumin
1/4 teaspoon ground cloves
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon cracked black pepper
1 teaspoon chilli power
3 large onions, thinly sliced
1 and 3/4 cups(430ml)plain yoghurt
Truss the chicken Grind garlic, poppy seeds, cardamom, cumin seeds, ground cumin, cloves, ginger, cinnamon, pepper and chilli to a paste with a little water Rub the chicken with the paste Melt ghee in a large saucepan, sauté onions until brown. Remove onions and set aside Add chicken to saucepan, fry on all sides until lightly browned Return onion to the saucepan with yoghurt. Bring to boil, reduce heat to low, cover, simmer for 45 minutes or until chicken is tender .Uncover pan, cook until liquid has evaporated.
Mutton : 500 gr
Onion : 5(chopped)
Garlic cloves: 8
Ginger : 50 gr
Bay leaves: 4 pcs
Green cardamom : 2 pcs
Clove : 2 pcs
Cinnamon: 2 sticks
Coriander leaves : 100 gr
Sugar : 1 tablespoon
Salt : 1/2 tablespoon
Cottage curd : 2 cups
Oil : 4 tablespoons
Green chilly : 4-5 pcs
Ground and mix garlic and ginger to a paste. heat oil well and add pounded clove cardamom, coriander to it. Add sugar and stir well until it melts thoroughly. Add onion, fry until it turns golden brown. Add garlic paste to the mixture and fry for about 3 mins while stirring. Now add mutton and salt. Hard boil the whole stuff in a covered pan. Fill the mutton turns soft. Make sure the mixture is not watery. Add grated coriander leaves and green chilli to it.Serve hot.
Large Prawn : 500 Gr
Coconut : 1 (finely grated)
Garlic Cloves: 5-6 (pasted)
Turmeric: 1/2 teaspoon
Chilli (Green): 1/2 tablespoon (grounded and pasted)
Masterd: 1/s tablespoons (grounded with water)
Tamarind : 1/2 tablespoon
Sugar : 1/2 tablespoon
Salt : 1/2 tablespoon
oil : 5 tablespoon
Boil prawns (cut it in a large pices). heat oil, add and pour the paste of green chilly , mastard, garlic paste, grated coconut and then deep fry. Pour prawn pcs with the fired mixture. Stir well on moderate heat. Add grounded spice mix. Add salt, sugar, tamarind powder. Light fry in oil, no water please. take care to avoid stickiness. Serve it hot and fluffy.
PRAWNS IN GARLIC AND CHILLI SAUCE
1 kg uncooked king prawns
3 cloves garlic, crushed
2 teaspoons sugar
1 teaspoon soy sauce
1/2 teaspoon sesame oil
2 tablespoons corn flour
5 tablespoons oil
2 tablespoons oyster sauce
2 tablespoons water
1 tablespoon ginger wine
1 tablespoon chilli sauce
1 tablespoon tomato sauce
1 large onion, chopped
1 green or red capsicum (pepper), chopped
2 spring onions, chopped
Peel prawns leaving tail intact ,remove back vein. Combine prawns in a bowl with garlic, sugar, soy sauce sesame oil and 1 tablespoon of the corn flour. Mix well, stand 10 minutes. Heat 4 tablespoons of oil in a frying pan and fry prawns for 5 minutes. Remove. Combine remaining 1 tablespoon corn flour with oyster sauce, water, ginger wine, chilli sauce and tomato sauce. Heat remaining 1 tablespoon oil in a saucepan, sauté onion and capsicum for 2 minutes. Add prawns and corn flour mixture, stir over heat 5 minutes or until sauce has thickened. Add spring onions.
Chicken wing: 8 pcs.
Garlic: 10g (chopped)
Ginger: 10g (chopped)
Coriander: 7g (chopped)
Testing powder:1/4 teaspoon
Black pepper: 5g
Orange dye: 1g(edible)
Beat the egg well in a bowl. Add garlic, ginger, coriander, arrowroot, flour and orange dye make a fine mixture. Add chicken to it.Pre-heat oil in a deep bottomed pan. Pour the whole thing and deep fry until the chicken turns dark brown. Serve hot.
DAL PRAWN CHOP
Onion: 3 large(finely chopped)
ginger: 2 teaspoon(chopped)
green chilli: 2 teaspoon(chopped)
salt: according to Your choice
turmeric: 1 pinch of twizers
coriander leaf: 3 tablespoons(finely chopped)
oil: for frying
Soak dal in water for 2-3 hours. Grind it in mixie to a fine paste. Shell the shrimps and wash them thoroughly with hot water.Take the paste of dal, shrimps, onions, ginger, chilli, salt, turmeric and coriander leaf. Make a good mixture of them. Heat oil in a deep bottomed frying pan. Make globes of the mixture-paste and drop them in heated oil. Fry them until they turn red-brown.Serve them hot with sauce.
FRIED MASALA PRAWN
Oil: 2 tablespoons
coconut: 1/2 cup(grated)
garlic cloves: 4
chilli powder(red): 1 tablespoon
turmeric: 1pinch of tweezer
pepper: 1 teaspoon
cumin(whole): 1 teaspoon
salt:acording to your choice
coriander leaf: 2 tablespoons(chopped)
water: 1/2 cup
Preparation : Shell and wash the prawn throughly. Mix lime juice with it and leave it for 10 minutes. Put coconut,garlic, ginger, pepper, cumin in a mixie and make a paste of them. Fry onion until brown. Add the paste of mixture and tomato to it. Stir them together for 5-6 minutes. Pour in the prawns. Deep fry the whole thing in moderate heat. Add salt and water to it. Add chilli powder. When the mixture dries up sprinkle the chopped coriander leaves. Serve hot.
STEAMED HILSA OR BHAPA ILISH
6-8 pieces from a large hilsa fish
1 1/2 tbsp mustard seeds
2-3 green chilies
1/4 grated coconut
A pinch of turmeric
Mustard oil for frying
Coriander leaves for garnishing
Salt to taste.
Mix mustard seeds, green chilies, salt and make into a paste. Mix this paste with mustard oil, and turmeric .Take fish slices and cover them with the above paste. Put them in a greased dish, cover and cook over steam. This procedure can also be done in a pressure cooker. Steam this until mustard gives off a sharp aroma. Remove and sprinkle a little chopped coriander leaves and serve with hot rice.
PABDA JHOL (BUTTER FISH CURRY)
4 Butter fish (Pabda)
4 Table spoons of mustard oil
4 Table spoons of chopped coriander leaves
½ Tea spoon of black cumin
6 Sliced green chillies
Salt according to taste
2 Teaspoon of turmeric powder.
Take four Pabda fish, wash them clean. Remove the jaws of the fish. Sprinkle Salt and turmeric powder on the fish and leave them aside for a while. Heat four tablespoons of mustard oil in the pan, heat it, add the black cumin and turmeric powder, add some water, and add sliced green chilies. Now put the fish in the pan, Sim the flame. Let the fish boil and soften, turn the fishes softly on the other side, do it very carefully, so that the fishes does not break. Add salt, add coriander leaves profusely. See that the gravy do not dry up. Pour the fishes along with the gravy on a flat dish. Sprinkle mustard oil on it. Decorate the dish with more chopped coriander leaves and sliced green chillies
Yellow peas: 200 gms
Boneless small mutton pieces: 250 gms
Turmeric powder: 1(1/2) table spoon
Cumin powder: 1 table spoon
Large onions, chopped: 2 nos
Cloves & garlic: 4 nos each
Ghee: 2 table spoon
Ginger paste: 2 table spoon
Salt to taste
Bay leaves: 2 nos
Red chili powder: 1 table spoon
Garam masala powder: 2 table spoon
a. Soak the Yellow peas overnight. Boil in sufficient water with one pinch baking soda.
b. Boil the meat pieces till tender. Keep the juice formed from boiled meat water, if any.
c. Heat ghee in a pan and fry the chopped onions till golden brown.
d. Make a smooth paste of the turmeric, cumin powder, ginger and garlic. Add to the onions and sauté for some time.
e. Mix the boiled gram and mutton pieces and simmer for 5 minutes. Add bay leaves and chili powder. Stir well. Now add the garam masala powder and mix well. Add the remaining ghee and simmer. Serve hot.