SORSE ILLISH-BENGALI WAY

SORSE ILLISH
1)MARINATE THE FISH WITH TURMERIC POWDER,SALT ,LITTLE MUSTARD OIL AND SHALLOW FRY IT LIGHTLY ON BOTH SIDES.KEEP IT ASIDE.
2) M AKE A PASTE OF MUSTARD SEEDS WITH SALT AND GREEN CHILLIS IN A MIXER.
3) ADD MUSTARD OIL IN A PAN AND KALONGI AND SLIT GREEN CHILLIS FOR TEMPERING.
4 )NOW ADD THE MUSTARD PASTE,TURMERIC POWDER  AND LITTLE WATER AND SAUTE IT FOR FEW MIN.ADD WATER AND LITTLE SALT IF NEEDED AND BRING IT TO BOIL.
5 )ONCE THE MIXTURE STARTS TO LEAVE OIL ADD THE FISH AND MORE CHIILIS AND AFTER FEW MIN TAKES IT OUT.SERVE HOT WITH RICE.

NOTE-IF ANY BODY WANTS TO MAKE IT LIGHT YOU CAN STRAIN THE MUSTARD PASTE THROUGH THE STRAINER AND YOU WILL BE LEFT WITH THE MUSTARD WATER LEAVING BEHIND THE SKIN.ITS BETTER IF YOU HAVE STOMACH PROBLEM.

DAL NIHARI

DAL HARIYALI

TAKE TOOR OR MASOOR DAAL AND ADD CHOPPED SPINACH,TURMERIC POWDER,SALT,CHILLI POWDER AND SLICED TOMATOES . PRESSURE COOK THE DAL IN THE PRESSURE COOKER .COOL IT DOWN.TAKE A PAN AND ADD GHEE AND WHITE OIL IN EQUAL QUANTITY AND ADD HING,WHOLE CUMIN ,SLICED RED CHILLI (DRY),TURMERIC AND TEMPER IT AND AFTER TEMPERING, POUR  THE DAL BACK IN THE PAN AND MIX IT WELL AND SERVE HOT WITH RICE OR ROTI.

MORICH MAACH

MORICH MAACH

TAKE ANY BONELESS FISH ,CUT INTO SMALL CUBES AND MARINATE WITH TURMERIC POWDER,SALT AND CHIILI POWDER AND KEEP ASIDE.IN A PAN TAKE MUSTARD OIL AND ADD SLICED ONIONS AND SAUTE IT FOR SOME TIME AND THEN ADD GINGER AND GARLIC CHOPPED.WHEN THE MIXTURE STARTS TO LEAVE OIL ADD SLICED TOMATOES,SLIT GREEN CHILLIS AND SAUTE IT TILL THE TOMATOES BECOME SOFT ADD THE MARINATED FISH AND MIX WELL WITH THE MIXTURE AND FRY IT TILL THE FISH IS FRIED FROM BOTH SIDES.CAREFULLY HANDLE THE FISH SO THAT IT DOESNOT BREAK.ADD LITTLE WATER AND DRY THE WHOLE MIXTURE.BEFORE TAKING IT OUT ADD CORIANDER LEAVES AND LITTLE MORE GREEN CHILLIS.SERVE HOT WITH RICE.

PAPAYA CHICKEN

PAPAYA CHICKEN
CUT CHICKEN IN TO SMALL PIECES.SLICE OT GRATE PAPAYA.SLICE ONIONS,AND GINGER GARLIC PASTE,SPINACH SHREDDED,CORIADER AND PEPPER POWDER,WHOLE GARAM MASALA.

PUT WHITE OIL IN A NON STICK PAN AND BROWN IT.THE ADD GINGER GARLIC PASTE AND SAUTE IT AND ADD SLICED PAPAYA AND SAUTE TILL THE MIXTURE IS BROWN.NOW ADD SPINACH LEAVES IN LESS QUANTITY,CHICKEN PIECES,PEPPER POWDER AND SALT AND SAUTE THE WHOLE THING IN MEDIUM HEAT.ONCE THE CHICKEN LEAVES OIL PUT ONE CUP OF WARM WATER,ONE SPOON BUTTER AND  COVER AND COOK TILL THE CHICKEN IS TENDER AND THE GRAVY IS THICK.

HILSA CURRY

HILSA CURRY

TAKE LITTLE MUSTARD OIL IN A NON STICK PAN AND FRY THE HILSA(MARINATED WITH SALT AND TURMERIC POWDER) ON BOTH SIDES LIGHTLY.KEEP ASIDE.NOW IN THE SAME OIL FRY THE SLICED BRINJALS.KEEP ASIDE.PUT SOME MORE OIL IF NEEDED AND PUT KALONGI SEEDS AND 3TO 4 GREEN CHILLIS FOR TEMPERING.THEN ADD TURMERIC POWDER ,CHILLI POWDER,SALT AND LITTLE WATER AND FRY THE MASALAS WELL.NOW ADD THE BRINJALS AND MIX IT WELL AND PUT ENOUGH WATER TO BOIL THE BRINJALS AND THE FISH.ONCE THE WATER STARTS BOILING ADD THE FISH AND COOK FOR FEW MORE MIN AND SERVE HOT WITH RICE.

FISH EY LAZIZ

FISH EY LAZIZ
Take any boneless fish.Cut it into sqaures and keep aside.Make a paste of Curd,coriander leaves and green chillis,salt ginger,garlic and pour on the fish cubes and marinate it and keep in fridge for 30 min.Make a mixture of cornflour,flour,salt,oil and salt.take out the fish cube,dip it in the mixture and fry it in deep oil and paper dry it.

Steam carrots,potato,cabbage,cauliflower and cool it.Another pan take 3spoons of oil and and saute the veggies with salt,soya sauce,tomato sauce,chilli sauce,pinch of sugar,onion in high flame and after that put the stock mixed in cornflour and make a thick gravy.Arrange the fish cubes in a dish and pour the gravy on top or can mix it with the fish cubes.Can be served with noddles or fried rice.

MIXED VEGETABLE(PAACH MISHALI IN BENGALI)

MIXED VEGETABLE IN BENGALI STYLE

CUT VEGGIES LIKE BRINJAL,POTATO,CAULIFLOWER,CABBAGE,BEANS,TOMATOES IN SAME SIZE.PUT 3 SPOON OF ANY OIL,MUSTARD OIL WILL BE GREAT.FOR TEMPERING PUT PAACH PHORON(5 GOTA MASALAS -CUMIN SEEDS,KALONGI,RADHUNI,METHI SEEDS AND FENNEL SEEDS)IN OIL AND WHOLE RED CHILLIS AND AFTER IT TURNS COLOUR ADD ALL THE VEGETABLE AND MIX IT WELL WITH THE SEEDS AND ADD TURMERIC POWDER,CHILLI POWDER,WHOLE GREEN CHILLIS,CORIANDER POWDER SALT AND PINCH OF SUGAR AND FRY IT WELL.ADD WATER AND SIMMER ,COVER AND COOK TILL THE VEGETABLES ARE COOKED.UNCOVER AND DRY THE VEGETABLES.GARNISH WITH CORIANDER LEAVES.CAN BE EATEN WITH ROTI OR PARATHA.YOU CAN ADD OTHER VEGETABLES ALSO.

Egg palak(Spinach)

Ingredients
Spinach-2 bundles blanched(only the leaves)
Chopped tomatoes-1 big
Red chilli powder-pinch
Green chilli-3
Onions Sliced-2 big
Ginger and garlic paste together-half spoon(equal amount) 
Turmeric paste-pinch
sugar and salt-to taste
Garam masala powder-half spoon
Jeera powder-1/4 spoon
Egg/paneer or can use both-5 and 10 to 12 pieces of paneer(boiled eggs)
White oil/ghee for cooking
Method
1-Take 2 bundles of spinach and blanch it in water till it is soft,Make a paste of the spinach with chillies.
2-Take oil in a pan and fry sliced onions till golden brown and add chopped tomatoes
3-Saute it for some time and add ginger ,garlic paste.Saute it till it leaves oil.
4-Now put  red chilli powder,pinch of turmeric,garam masala powder,jeera powder, salt and pinch of sugar and saute.
5-Now put the spinach paste and fry with the mixture till the gravy becomes thick.and leaves oil.
6-Garnish with fresh cream.
7-Add the boiled eggs and mix it well with the paste and put 1 tpsp ghee and take it out.Serve hot with roti.

Note-Tastes good if the eggs and paneer  are fried lightly.

ALOO PARATHA

AlOO PARATHA
Make a dough with flour and wheat and put salt,oil,sugar optional .Make a soft dough.Cover and keep it aside.

Now boil potatoes and peel and mash it with masher or hand.Mix roasted garam masala powder,coriander powder,salt,coriander leaves,lemon juice and mix it well.
Fry the mixture in white oil and keep it aside.Make a small circle and fill the mixture inside seal it and roll like a circle.Fry in oil.
Another method of making the Paratha is make 2 small circles,fill mixture in between and seal the sides with water and roll it carefully in a circle and fry.Mixture spreads evenly. 

Chilly Chicken ( chinese)

Chilly Chicken
Weekend special and a hot favourite in my house.Every saturday it is a demand and I try it make it as kids love.I enjoy making this chinese preparation as it is super easy to make if few ingredients are at home.Spice level you can increase as per your family need but I keep it medium as my kids eat this too.I use boness thigh chicken pieces it remains juicy and tender.Cut it small bite size pieces so that it cooks faster.Marinate the chicken for atleast 30 min. Nowardays people love chinese food.Serve this with noodles or fried rice.
Serves 4 to 6 people
Cooking time 5 min
Preparation time 30 min
Marination required atleast 30 min

Ingredients needed to make this preparation are as follows
Boneless thigh chicken pieces bite size-500 gm
Onions diced 2 medium
Bellpeppers diced 1/2(red and green)
Green chillies chopped-6
Ginger chopped-1 tp
Garlic chopped-1 tp
Ginger paste-1tp
Garlic paste-1tp
Vinegar 1 tbsp for marination,1 tbsp for the sauce
Soyasauce 1 and half tbsp
Fish sauce 1tp
Salt and sugar to taste
Black pepper powder 1/2 tp for marination,1/2 for sauce
Tomato Ketchup-2tbsp
Flour-3 tbsp
Cornflour 1 and half tbsp for marination,1/2 for thickening the sauce
Egg 1
Chopped Spring onion to garnish
White oil for frying and cooking

Method
First marinate the chicken with ginger,garlic,vinegar,black pepper powder,salt ,sugar,flour,cornflour and egg.Cover and keep it in the fridge for 30 min.

After half an hour deep fry the chicken till light golden and drain it on the kitchen towel.

Now add the 1tbsp same oil used for frying the chicken and first add chopped ginger and garlic and saute for seconds.Then add diced onions,green chillies and bellpeppers and sugar.Saute in high flame for 1 min and then add tomato ketchup,soya sauce,salt,fish sauce,pepper powder,vinegar in high flame and saute for few min and then add enough water to make a semi thick sauce.

Once the sauce starts to boil for atleast a min then add fried chicken and cook for few min.

Now add cornflour mixed with water to make the sauce semi thick.cook for atleast 3 min .
Garnish with spring onions and serve hot.

Recipe by Dimple Chakraborty
Photography Dimple

Mutton Curry with tomatoes

This is a mutton curry which will be red in colour and pepper powder is used to add flavour.Little different from regular mutton curry.Let us see the ingredients needed

Kadai and pressure cooker needed

Ingredients

1. Mutton-1 kilo.
2. Potatoes-4 cut into half
3. Onion-5 chopped
4. Ginger and garlic paste -2 tbsp
5. Bayleaves-3
6. Peppercorns-1 tp
7. Big Cardamom -2
8. Red Chilli powder-2 tbsp
9. Turmeric powder-2 tbsp
10. Curd-1/2 cup
11. Salt to taste
12. Tomato paste-2
13. Mustard oil- 1/2 small cup
14. Chopped coriander for garnish

Method
 In a kadai add mustard oil .Heat the oil well and add chopped onions and brown it.Then take it out and keep aside.

Now in the same oil add bayleaves,peppercorns,big cardamom and temper.

Then add Ginger and garlic paste and saute till the raw smell of garlic is no more.

Now add mutton pieces and fry it for 3 min with little salt till it is sealed well.

Now add turmeric powder,red chilli powder,beaten curd.Saute it well till it leaves oil from the sides.

Now add tomato paste,fried onions,little more salt and potatoes.Mix it well the spices for a min or 2.

Add enough water to make the curry and pressure cook till 3 whistles.
At last add chopped coriander.

Recipe by Chef Dimple Chakraborty