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Ek Bangalir Rannaghaur Theke(From a Bengali’s Kitchen)

Archive for the ‘fish’ Category

Macher Dimer Vada

Posted by Sudeshna on June 5, 2009

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In most species of fish, when the fish bears eggs the taste of its flesh reduces, excepting for hilsa. Hilsa’s taste gets enhanced when it bears egg. There is a reason behind this. Hilsa comes to the sweet water, that is, it comes up to the river during monsoon, the egg laying season. The sweet water happens to have an effect on the taste and so the catch from the river is world renowned. Now, coming back to the other fishes; rohu looses its taste during the laying season. Anyways the preparations made out of the eggs are ecstatic.

Fish egg, what we generally call is not only the eggs themselves but it also contains parts of the matured ovaries of the fish, and is called roe. Roe is prepared in different ways in different parts of the world. It is widely used in Asia and Europe. While we Indians mainly fry the roe, people from Japan, Korea and parts of Asia like to have it raw as a side dish with rice. Roe is widely used as a topping over sushi. Roe is also seasoned with salt, lemon, onions, olive oils and pepper powder. In Greece it’s used as a dip. While roe from shrimp, cod, salmon, sea urchin, and many other kinds of fishes are used in preparation, I have used roe from rohu for this preparation.

Ingredients:

Rohu roe (Rui macher dim): 100gms, properly cleaned

Wheat Flour (Maida): 1 tablespoon

Onion (Peyaj): 1 medium size

Green chilies (Kancha lanka): 2

Mustard oil (Sarser tel): 1 teaspoon

Rice (Chal): 1 teaspoon

Turmeric powder (Halud guro): ½ teaspoon

Sunflower oil (Sada tel): for deep frying

Preparation:

  • Chop the onions finely and mix with the mustard oil, keep for 5 minutes for the onions to soften
  • Add all the ingredients excepting the sunflower oil to the softened onions and mix well. If required add little more flour to make the mixture firm
  • Make small flattened balls of the mixture
  • Heat oil in a wok or frying pan and deep fry the balls till cooked properly. Try putting a fork through the balls; if it comes out clean, the vada is fried.
  • Take out of flame and place on a kitchen paper to soak out the excess oil
  • Serve with tomato sauce and onions or also use it as an accompaniment with rice and dal.

Macher Dimer Vada

My note: Macher dimer  vada tastes best when consumed hot, so prepare it just before eating.

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Posted in Dinner, Egg, fish, Side dish | Tagged: , , , , , , , , , | 4 Comments »

Durga Puja

Posted by Sudeshna on October 2, 2008

Durga Puja is a very special occassion for all of us. All year through we wait to spend these 4 days with the best grandeur possible.



Wait for the special recipes for the Pujas.

Posted in Chicken, Desserts, Dinner, Egg, fish, More to rice, Niramis(Vegetarian), potato, snacks | Tagged: , | 1 Comment »

Non-Veggie Recipe Roundup

Posted by Sudeshna on September 16, 2008

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It was a great honour to host this event. As it was, it was the first time I had hosted any event on my blog. It really felt nice to receives lots and lots of recipes from everyone of you. I thank all to make this event a great success. So here are the recipes for the Non-veggies event round up.

Post a comment on which recipe you liked the most and please leave out your own recipes.

This is in the order of how I received the recipes:

Sharmila was the first person to send me this yummy looking fish kheema for the event.

Fish Kheema

Fish Kheema

Manasi with her lots of energy had many a things to share and here are her contributions.

Seekh Kabab

Seekh Kabab

Lukhmi

Lukhmi

Shikambur Kabab

Shikambur Kabab

After fish and meat it has to be egg, so here was Vij with her Disguised Egg Curry.

DISGUISED EGG CURRY (EGGS COOKED IN CASHEWNUT AND POPPY SEEDS SAUCE)

DISGUISED EGG CURRY (EGGS COOKED IN CASHEWNUT AND POPPY SEEDS SAUCE)

And now comes the dear exception. With the girl chefs around, I came across somebody who is a little different. He is non other than Siddharth, he was good to send me his simple recipe of EggVeg Ginger Garlic Maggie Noodles, and to tell you the truth, it has become very popular among those who can light the gas oven and knows nothing more. Check his blog for more details.

EggVeg Ginger Garlic Maggie Noodles

EggVeg Ginger Garlic Maggie Noodles

Suma was there next with chicken kheema and chiken samosa. A all time favorite of all Indians for an idle evening ideal snacks.

Chicken kheema

Chicken kheema

Chicken samosa

Chicken samosa

With the snacks getting over had to have something little more spicy, and yes Arundhati was ready for that. The Tandoori chicken was ready to serve.

Tandoori Chicken

Tandoori Chicken

It was now time for my dear friend Priti, who had sent a number of recipes for the event and here are the list: Grilled Chicken, a different style Egg Drumstick curry, the delicious and yummy Prawn Masala, and ofcourse the main course Egg Briyani with Rajma.

Grilled Chicken

Grilled Chicken

Chicken curry with capsium baby corn

Chicken curry with capsium baby corn

Prawn Masala

Prawn Masala

Egg Biriyani with Rajma Raitha

Egg Biriyani with Rajma Raitha

Vij has sent another yummy recipe with egg, Egg Kheema Curry.

Egg Kheema Curry

Egg Kheema Curry

Priya was all set to have a massive entry for the event, and here she is with five of her delicious non-veggie recipes. Hyderabadi Chicken 65,  Malabar Egg Thokku, Egg 65, Shark Hash Kuzhambu, and Spicy Fish Gravy.

Hyderabadi Chicken 65

Hyderabadi Chicken 65

Malabar Egg Thokku

Malabar Egg Thokku

Egg 65

Egg 65

Shark Hash Kuzhambu

Shark Hash Kuzhambu

Spicy Fish Gravy

Spicy Fish Gravy

Shama sent nice South Indian non-veggie recipes for the event. Mutton Kulambu/Goat meat Curry, Chicken Pulikulambu, Chicken kulambu, Fish Mango Curry and Fish Kulambu.

Mutton Kulambu

Mutton Kulambu

Chicken Pulikulambu

Chicken PulikulambuChicken Kulambu

Fish Mango curry

Fish Mango curry

Fish Kulambu

Fish Kulambu

Priyanka sent the chicken specialties Murghir jhol and chicken rezala, and look they seem to be so mouth watering.
Chicken Rezala

Chicken Rezala

Murgir Jhol

Murgir Jhol

And last but not the least it was Srivalli who had sent me her Fried Chicken with Eggs. To add here she had specially made this preparation for the Non-Veggie event.
Fried Chicken with Eggs

Fried Chicken with Eggs

Thank you everybody for taking active part in this event and making it a huge success. I hope that I have added all yours recipes. If somehow I had missed out any please do notify me through email or just post a comment with this roundup.
THANK YOU very much. Keep in touch. Till then HAPPY COOKING AND HAPPY EATING.

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Posted in Chicken, Egg, event, fish, snacks | Tagged: , , , , , , , , , , , , , , , , | 10 Comments »

Non-veggie Recipe Event

Posted by Sudeshna on August 26, 2008

Today when I logged on to my blog, one thing caught my eyes. The blog stats. It has just crossed the 4000 bar. In just 4 months and 23 days my blog has crossed 4000 hits. It felt real good that people like my posts. Thanks to all my blog visitors. o I thought of celebrating this event with all of you. There were many ideas in mind, but I stuck to this one. Myself being a non-vegetarian I thought of hosting an event to celebrate these 4000 hits of my blog.

My blog reaching 4000, you can say that’s just a mere alibi to host this event. All I wanted was to share more and more with those people whom I have never but they share the same love for cooking like me. So lets joins hand in hand, not really , rather lets join mail through mail and celebrate our love for our kitchen and everything in there.

The rules to participate are simple, alike all other events hosted by the other blogs. All you need to do is send me the recipe of any non-vegetarian dish; it can be fish, egg, chicken, mutton, pork, ham, or any kind of animal meat of your choice. Along with the dish also send photo(s) of the preparation. When you post it on your pblog please get the link to this event along with the event photo.

Thanks to Google search, I got this image from http://www.robinsclipart.com/ and then did a little bit of photo shop editing.

Send in to bengalicuisine@gmail.com with the subject “Non-veggie Recipe“, add along the following details:

Your name:

Your blog’s name:

Your blog’s URL:

The post name:

The post URL:

The photo of the preparation:

There is no limit on number of entries per blogger. If you dont have a blog and you wish to participate please email me your Name, Recipe and Picture and I will include your entry in the roundup.

If you want to add some old recipes posted on your blog, then please repost it with a tag to this event , also with the event photo ,and send me the link to the post.

Those of you who doesn’t have a blog can just send in their own recipe to the afore mentioned mail id.

Send in to the give mail id by the 15th of September 2008. You can send me any post that you had previously posted in you blog, with a link to the republished one.


Looking forward to all the wonderful entries , happy cooking and happy eating.

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Posted in Chicken, Egg, fish | Tagged: , , , , , , , | 12 Comments »

Hilsa With Steam

Posted by Sudeshna on August 10, 2008

Celebrating the bond of brother and sister. This post is for the Food Festival Event at http://indiankhanna.blogspot.com/ .

Also sending Hilsa with Steam to Original Recipes hosted by Lore.

I don’t have  a brother, so never felt the beauty of Rakhi. When I was in school , there was no holiday for Rakhi and so the day went by like any other day. But seeing everybody tying Rakhi I felt like doing so and so this idea sprang up. I started tying Rakhi to my sister. Till date I do so, even when I am thousands of miles apart from her, I have sent her the Rakhi for this year too. With the monsoon and the festival in air I just couldn’t think of any other recipe than Hilsa with steam. Also this is my sister’s most favorite dish, so this one all for you Pupu and also to all the brothers and sisters viewing my post.

With the first rain drop, the thing that comes to the mind of all Bengalis all over the world is Ilish. This salt water fish that comes to lay eggs in fresh water is a delicacy among all fish lovers. Today is a special recipe for this special fish. Though we call it Ilisher Bhaape, but the name I have given is from a seven-star hotel menu card, that makes you think what actually it is. The preparation is very simple and the whole cooking takes maximum 15 minutes.

 Serves 4

Ingredients:

Hilsa (Ilish): 6 pieces

Mustard seed (sarse): 2 tablespoons

Poppy seed (posto): 2 tablespoons

Green chilli (kacha lanka): 6/7

Mustard oil (sarser tel): 3 tablespoon

Turmeric powder (Haluder guro): 3 piches

Salt to taste

 Preparation:

  • Make a paste of mustard and poppy seeds along with 2 /3 chillies.
  • Wash the fish pieces well, take them in a shallow microwave bowl.
  • Add salt, turmeric powder to the mustard and poppy paste.
  • Mix the paste to the fish well and pour the oil over it, also add the remaining chillies.
  • Microwave for 5 / 6 minutes at 800watts (microwave high), in between check whether the fish has become soft and the mustard smell is coming out or not.
  • Serve hot with rice , and enjoy this great delicacy.

Posted in fish | Tagged: , , , , , , | 10 Comments »

Chingrir Malaikari

Posted by Sudeshna on July 15, 2008

As promised here I am with my “Chingrir malaikari” recipe to mark the 2000+ hits of my blog. Prawns are always a delicacy in all Bengali household and even those who loves fish but are afraid of those bones. I would share one very interesting fact about prawns, though we call it Chingri mach(fish) in Bengali , but actually it is not a fish. According to the characteristics of prawns scientists have grouped it as an arthropode,i.e, it is an insect. You can also use shrimps for this preparation.

Ingredients:

Prawns (Chingri): 1kg, deshelled

Coconut milk(Narkeler dudh): 1 1/2 cup

Whole garam masala: 1tablespoon

Ghee: 2 tablespoons

Curd (Doi): 1/2 cup

Garlic-ginger paste (Aada-rasun bata): 1teaspoon

Turmeric powder(Halud guro): 2 pinches

Chilli powder (Sukhno lankar guro): 1/2 teaspoon

Salt to taste

Prologue:

Just a few words before we start with the cooking procedure. Prawns are very delicate, so beware when you are deshelling them. Keep the head of the prawn intact, but wash it carefully. Marinade the prawns after washing with curd and garlic ginger paste for at least an hour.

Whole garam masala consists of green cardamon: 3 /4, cloves: 5, cinnamon: 1” piece


Preparation:

  • Heat the ghee in an wok and add the whole garam masala, sauté for just a minute.
  • Add the marinated prawns to the wok.
  • Sauté the prawns for just a few minutes so that it becomes a bit stiff.
  • Add the coconut milk, chilli powder,ginger-garlic paste, salt and turmeric powder.
  • Cook till the gravy thickens.

Serve with rice and enjoy the delicious but easy to cook chingrir malaikari. Keep looking for more recipes here. Till then happy cooking and happy eating.

Sending this to Sunita’s Think Spice event of the month.

Sending it to SWC-West Bengal hosted by Lakshmi of Cooking Station.

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Posted in fish | Tagged: , , , , , , , , | 4 Comments »

Patla Macher Jhol

Posted by Sudeshna on June 18, 2008

The monsoon here, and the humidity rising. All those days when it doesn’t rain in those tropical areas, I presume it is absolutely painful to live. More so when it comes to have food. Living in the heart of Kolkata for a long, long time, I understand the feelings of those people now in the mid of June. In those humid weathers you don’t even feel like eating anything spicy and for those the ladies in the kitchen its painstaking to stand and cook for hours together.

So, here I am with a little recipe of my own to beat the heat in the kitchen as well as at the dining table. You can prepare this with any kind of fish that is fresh and is not stinking much. You can get the taste of it with any fleshy fish, better if it is fresh water fishes.

When I was young and used to go to school I would call this fish preparation as “Kara kari jhol”(Bengali for snatch it curry), because my mom used to cook it so well that it felt like the best thing in the world, and still it remains one of my favorite dishes.

Ingredients:

Fish (any fresh water fleshy fish): 200gms

Black cumin (Kalo Jeera): 1 teaspoon

Mustard oil (Sarser tel): 2 tablespoon

Turmeric powder (Halud Guro): 1 teaspoon

Green chilli (Kacha Lanka): 2 / 3 pieces

Salt to taste

Water

Preparation:

  • De-scale and wash the fishes well, add ½ teaspoon of turmeric powder and 1 teaspoon of salt to the fish and mix them well.
  • Heat oil in a wok and fry the fishes. Don’t over fry, Take them out of the flame just after little frying.
  • Add black cumin to the oil in which you have fried the fishes. Add turmeric powder, green chilli, salt and 2 cups of water.
  • Let it boil for 2 minutes, add the fried fishes and cook for some more time, till the water takes up the yellowish color.
  • Serve with rice and enjoy this non-spicy fish preparation in the humid weather of this summer.

Addendum:

Those of you who still don’t care about that extra fat on your tummy can add two or three pieces of potato to the preparation also.

Cut the potato like those of French fries. Fry it and keep separately. Add the potato soon after you add water to the wok. When the potatoes are almost cooked add the fried fishes to it.

Posted in fish | Tagged: , , , , , | Leave a Comment »

Macher Jhol

Posted by Sudeshna on May 20, 2008

We’ve moved to own domain name – bengalicuisine.net. You can follow me on Twitter, visit my Flickr photostream.

Fish had always been my love at the dining table. Fish of all types and fish of all kinds does always bring that extra smile to my face. This is the reason why I am just enjoying my stay here in Bengal. I feel that it is for all Bengalis wherever they are, fish is the best way to end the meal. My mom used to cook a very simple but the most delicious fish curry, when I used to go to school. I still like that fish curry. Here it is for all you readers. To tell you one simple trick to make this curry a bit more spicy, cook it with any kind of fresh fish brought from the market that same day.

Ingredients:

Fish (Maach): 4 pieces

Potato (Aalu): 2 , cut like finger chips

Onion (Peyaj): 1small, chopped finely

Turmeric powder (Halud guro): 1/2 teaspoon

Chilli powder (Sukno lankar guro): 1 teaspoon

Cumin powder (jira guro): 1 teaspoon

Mustard oil (Sarser tel): 2 tablespoons

Bay leaf (Tej pata): 2

Salt to taste

Preparation:

  • Half fry the fish pieces, potatoes separately and keep aside.
  • Take oil in a wok and sauté the onions, and the bay leaves.
  • Add all the spices to the sautéd onions and fry a bit.
  • Add 2 cups of water and to it add the fried potatoes.
  • Cook the broth till it starts boiling and then add the fish pieces, take care so that those do not break.
  • Cook till the potatoes get fully cooked.
  • Serve with rice and enjoy eating.

I prepared this dish with Rohu (rui maach), you can do the same with any fleshy fish.

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Posted in fish | Tagged: , , , , , | 3 Comments »

Morola Macher Chachori

Posted by Sudeshna on May 16, 2008

Recently I visited my parents’ house and had that awesome treat with all kinds of fish one can think of. I’m writing one of those preparations today. You can prepare this with any cat fish like Tangra, Morola, and Kachki acoording to your wish. What my mom prepared was with Tangra.

Ingredients:

Tangra : 200gm

Onions (Peyaj): 4 medium sized, chopped

Potato (Aalu): 2 medium sized, cut like small longitudinal strips

Tomato: 2

Turmeric powder (Halud guro): 3 pinches

Chilli powder (Sukhno lankar guro): 1 teaspoon

Green chilli (Kacha lanka): 3 / 4

Mustard oil (Sarser tel): 2 tablespoons

Preparation:

  • Take oil in a wok and heat it, fry the fish and keep aside.
  • In that same wok sauté the onions.
  • Add the fried potatoes and tomato, and fry it till the tomato softens.
  • Add the turmeric powder, green chilli powder, water and salt.
  • As the gravy starts to thicken add the fried fish to it.
  • Cook for 2 to 3 minutes more, till the potatoes get cooked.
  • Serve with rice.

Posted in fish | Tagged: , , , , | 4 Comments »

Hilsa with Steam

Posted by Sudeshna on May 15, 2008

Serves 4

With the first rain drop, the thing that comes to the mind of all Bengalis all over the world is Ilish. This salt water fish that comes to lay eggs in fresh water is a delicacy among all fish lovers. Today is a special recipe for this special fish. Though we call it Ilisher Bhaape, but the name I have given is from a seven-star hotel menu card, that makes you think what actually it is. The preparation is very simple and the whole cooking takes maximum 15 minutes.

Ingredients:

Hilsa (Ilish): 6 pieces

Mustard seed (sarse): 2 tablespoons

Poppy seed (posto): 2 tablespoons

Green chilli (kacha lanka): 6/7

Mustard oil (sarser tel): 3 tablespoon

Turmeric powder (Haluder guro): 3 piches

Salt to taste

Preparation:

  • Make a paste of mustard and poppy seeds along with 2 /3 chillies.
  • Wash the fish pieces well, take them in a shallow microwave bowl.
  • Add salt, turmeric powder to the mustard and poppy paste.
  • Mix the paste to the fish well and pour the oil over it, also add the remaining chillies.
  • Microwave for 5 / 6 minutes at 800watts (microwave high), in between check whether the fish has become soft and the mustard smell is coming out or not.
  • Serve hot with rice , and enjoy this great delicacy.

Posted in fish | Tagged: , , , , , , , , | 1 Comment »

Doi Rui

Posted by Sudeshna on April 16, 2008

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Serves 6

After a chicken dish and then a veggie delight here I am to tell you about the Bengal’s favorite platter – a fish curry. Fish had always been my favorite, though here in Bangalore you can’t find such good and fresh variety of fish, so I miss that “fish market” back in Kolkata, those shouts and the fishy smell. O lets not talk about that, it makes me home sick. So, Doi Rui is my mom’s special dish. She is a superb cook, and her specialty is this Doi Rui.

Ingredients:

Rohu ( rui maach) : 1kg , cut into medium sized pieces, de-shelled and cleaned

Curd (doi): 200 gm

Green Chilli (kacha lanka): 3/4

Turmeric powder (haluder guro): 1 ½ tsp

Ginger paste ( aada baata): 1tbsp

Chilli powder (sukhno lankar guro): 1 ½ tsp

Onions (peyaj): 2

Salt to taste

Preparation:

  • Mix curd, onion juice of 1onion, ½ tsp ginger, ½ tsp of turmeric and ½ chilli powder in a bowl, add the fish pieces to them and marinate for 15mins.
  • Heat mustard oil in a pan. Add the left out onions when the oil becomes hot. Sauté till the onions become golden brown. Add 1 tsp of ginger paste and fry little.
  • Add the marinated fish to the pan add salt, turmeric powder, chilli powder, 3 green chillis and let it cook for sometime. Take care that the pieces do not break, so don’t disturb it much, let it just cook. Use a lid for fast cooking.
  • Check after 5/7 mins whether the fish has become tender, if not then add little bit of water to it.
  • A great smell from the kitchen tells you that your Doi Rui is done.

Serve it with hot rice and enjoy that feeling of being at home, anywhere in this world .Happy cooking and happy eating.

Ready to serve Doi Rui

Ready to serve Doi Rui

Addendum:

If you are really interested in having that Mom cooked taste then add just fry some potato pieces cut in like the French fry style and add them to the curry.

Alternate way:

If you are in real hurry and don’t have time to marinate the fish, then no problem at all. First fry the pieces and keep aside. Fry the onions and ginger paste as mentioned before. Add curd, turmeric powder, chilli powder, salt, ¾ green chilli and little bit of water. Allow it to boil for 3 mins and then add the fried fish pieces. Cook for 7 mins more and your doi rui is ready to serve.

Posted in fish | Tagged: , , , , , | 5 Comments »