Sep 2, 2015

Bengali Fish Curry / Maacher Jhol



















Bengali Fish Curry (Maacher Jhol)

A delicious fish curry in Bengali cuisine. It goes well with rice / jeera rice / ghee rice….

Serves: 2

Ingredients

4 Rohu fish slices
½ teaspoon turmeric powder
½ teaspoon salt
50 ml oil (mustard oil / sun flower oil / olive oil )

Method

Wash and clean fish slices. Wash until the water is clear and no dirt. Drain out water thoroughly. Wipe each fish slices with a soft cotton cloth / towel.

In a serving plate or bowl, mix salt and turmeric powder.

Marinate fish slices with salt and turmeric powder mix . Marinate well on both the sides. Cover and keep aside for half an hour.

Heat oil in a kadai or frying pan on high heat. Reduce the heat to medium and fry marinated fish  slices  (2 fish slices at a time) golden color on both the sides. Drain out from the oil and keep aside.

Curry ingredients

1 tablespoon oil
1 teaspoon mustard seeds
½ teaspoon jeera seeds (cumin seeds)
½ teaspoon kalonji seeds (nigella seeds)
2 bay leaves
1 onion, finely slices
1 tablespoon ginger – garlic paste
1 green chilli,  thinly sliced
½ teaspoon red chilli powder
1 ½ teaspoon coriander powder
1 ½ cup water (300 ml)
¾ teaspoon salt (or to taste)
Fried fish slices
½ teaspoon cumin powder
½  teaspoon fennel powder (saunf powder)
1 tablespoon chopped coriander leaves

Method

In a small bowl / katori, dilute red chilli powder and coriander powder in 3 tablespoons water and keep aside.

Heat oil in a  pan /  kadai  on medium heat. Add mustard seeds. When they crackle completely, add cumin seeds, kalonji and bay leaves. Fry on a low heat for 2 – 3 minutes until fragrant and crisp.

Add thinly sliced onions and fry until golden color.

Add ginger – garlic paste and fry for 3 – 5 minutes until the raw smell goes.

Add thinly sliced green chilli and fry for 2- 3 minutes.

Add diluted red chilli powder – coriander powder mix and stir well on a low heat for 2 – 3 minutes until the raw smell goes,

Add 1 ½ cup water and salt to taste. Cover with a tight lid and boil on a medium heat for 10 minutes (till it boils vigorously).

Now add fried fish slices, fennel powder and jeera powder . Cover again and cook for 10 – 12 minutes. Switch off the heat. Sprinkle chopped coriander leaves.

 Consume this curry / jhol after 2 hours. Then the gravy  and fish will absorb all the flavours.  Serve with rice.

Rohu fish easily available Miri, Sarawak, East Malaysia. We bought it from fish market near Chinese Temple (Miri city area). Also available in Giant, Lutong fish market, E mart fish market Tudan.




















Aug 27, 2015

Mixed Lentils Dosa















Mixed Lentils Dosa - A tasty and nutritious dosa. It goes well with coconut chutney / tomato chutney/ sambar / dosa podi (pole pitto) ...

Makes: 10 - 14
Ingredients

50 g tur dal (1/4 cup)
50 g moong dal (split yellow gram)
50 g masoor dal ( pink color dal )
50 g urad dal
50 g green gram ( moong )
50 g channa dal
50 g raw rice or basmati rice
Water for making batter
1/2 teaspoon salt ( or to taste )
1/4 teaspoon hing ( asafoetida )
1 /2 teaspoon pepper powder
1 tablespoon oil / ghee















Method

Wash and clean dals , rice  soak in water for 4 hours or overnight. Make a smooth paste in a mixer in 2 batches.




















Add 1/4 cup water when making batter. Batter should be of dropping consistency. Just like Dosa batter. Add extra water if required. Add salt to taste , pepper powder and hing ( asafoetida ). Mix all the batter ingredients well. Do not keep this batter for fermentation. One can prepare it immediately or after 1 - 2 hours.



















Heat a dosa tawa / flat tawa. Grease the tawa with little oil.















Make the dosa by placing a ladleful ( approximately 120 ml ) of batter on the centre. Spread evenly by circular rotations using the base of the ladle, starting from the centre and progressing outwards. Let the dosa color, and sprinkle a few drops of ghee. Cover with a lid and cook for 2 - 3 minutes. The underside should be golden brown in color.















Flip over dosa and cook the other side also for 2 - 3 minutes on a medium heat. Once it turn golden color, remove carefully. Serve with coconut chutney / tomato chutney ...















Tomato Chutney

Serves: 3

Ingredients

3 onions, roughly chopped
10 cloves garlic, chopped
1/2 teaspoon red chilli powder
2 pinches turmeric powder
1/2 teaspoon salt ( or to taste )
2 tomatoes, roughly chopped
2 teaspoon oil

Method

Heat oil in a pan. Add chopped onions and garlic. Fry till pink in color.

Add red chilli powder and turmeric powder. Saute on a low heat for 2 minutes.















Add chopped tomatoes and salt. Mix well and fry for 2 - 3 minutes. Do not add water.

Cover with a lid and cook on a low heat for 10 minutes until tomato - onion mixture thickens. Switch off the heat and keep aside to cool for 15 minutes. 




























Transfer this mixture to a  small mixer  bowl and blend till smooth. Do not add water. Serve with Idli / Dosa .


Aug 26, 2015

Chole Bhature















Chole Bhature  - A delicious  deep fried dish in North Indian cuisine !!!

Makes: 11 -12

Ingredients

1 ½  cups maida (all purpose flour ) (Please measure in Indian standard measuring cup of 200 ml / 8 oz capacity)

1 tablespoon  suji ( rawa )

½ teaspoon salt

1 teaspoon sugar

1 teaspoon oil

3/4 cup thick curd

300 ml oil for frying

Method

In a bowl, mix maida, suji, sugar, salt and 1 teaspoon oil and knead to a firm dough with curd (first start with 1/2 cup curd. Later  adjust with remaining 1/4 cup curd.. (It depends upon the texture of maida.  If the dough is very hard, sprinkle 1 tablespoon water and knead again). Dough should not be very soft like chapatti dough. Cover with a wet cloth  (or in an airtight container - Tupperware) and keep aside for 2 hours (or overnight in refrigerator). Minimum 1 hour. 

Divide bhature dough into 11 - 12 portions and make balls. Flatten them to make rounds (just like puri - 4 - 5 inches in diameter) with the help of little dry flour and flatten them into 4 - inch rounds).




































In a kadai / deep frying pan, heat oil on high heat. Reduce heat to medium and fry bhature one at a time till it puffs up. Turn over till both sides are golden brown. Drain on paper towels to absorb extra oil and serve hot with chole.

Here's the recipe of Punjabi Chole


















Photos of my kitchen gadgets