Fish Fry (Roadside snack of bengal)

Ingredient

• Bhetki /Basa -10 pieces cut into rectangles
• Lemon juice-1 lemon
• Green chilli-5 to 7 or to your taste
• Coriander leaves-1 bunch
• Black pepper powder-1 teaspoon
• Salt to taste
• Ginger and garlic paste together 2 teaspoon
• Breadcrumbs-as per need
• Egg-2
• Flour-half cup
• White oil for frying

Ingredient

1.Make a paste with white oil 1 tablespoon,pinch of salt,green chillies,coriander leaves,lemon juice,black pepper,Garlic cloves and half inch ginger.
2-First marinate the fish with the above paste.Check the salt.Make sure there is no water in the paste.Cover the fish on both sides and leave in the fridge for atleast an hour.
2-Now take out the marination.
3-Now dip the fish in egg batter(salt and black pepper) and then place on the breadcrumbs.Press nicely so that breadcrumbs sticks.Keep the breaded fish in fridge atleast for half an hour.
4-Now fry in deep oil,fry them golden on both sides.Take it out on paper towel and serve with salads and sauce.

Recipe by Chef Dimple Chakraborty

Fish Bharta/Macher Jhuri

This is fish Jhuri.Sort of fish bharta and relished with plain rice.This one of my favourite dish.Very quick recipe to make with and very different.My Mom used to make this with leftover fishes available.
Kadai needed to cook

Ingredients

• Bele fish /Katla/Rohu fish and 
• Onions finely chopped-2
• Tomatoes finely chopped-1
• Ginger and garlic paste-1 spoon(equal quantities)
• Potato diced-1
• Turmeric powder-half teaspoon
• Red chilli powder-half teaspoon
• chopped green chillis-4
• salt to taste
• Chopped coriander leaves 3 spoons
• Mustard oil for cooking /white oil

Method

• 1-First marinate the fish  with salt and turmeric and fry in mustard oil and keep aside.
• 2-Now in the same oil add chopped onions and fry till golden brown and then add chopped tomatoes and keep on frying till the sides leave oil.
• 3-Now add ginger garlic paste and chopped chillies and and keep stirring till the raw smell is gone.
• 4-Add dry spices like turmeric,red chilli powder and the diced potatoes ,salt and fry well with few spoons of water.Cover in low flame till the potatoes are soft.Once the potatoes are soft and cooked add the fish and mash it roughly and stir and mix well the potatoes and the spices.Once the sides leave oil add the chopped coriander leaves and the jhuri is done.Cover and keep for sometime with flames switched off.This will help in infusing the aroma of the coriander leaves.
• Note-Any left over fish head can be used.The taste is better with mustard oil.
• Cooking time is not more than 10 to 12 min.Fish head is good for eyes too.

Pan Fried Honey Coated Chicken-Chicken Dish

Ingredients

• Chicken boneless thigh fillet-500gm
• Honey-4 spoons
• Pepper powder-according to preference
• Chilli flakes-1 teaspoon
• Salt to taste
• Pinch of Sugar
• White oil
• Butter for frying
• Lemon juice-2 spoons
• Ginger paste-1/4 teaspoon
• Garlic teaspoon-1/4 teaspoon

Method

1)Marinate the chicken fillet with pepper powder,chilli flakes,white oil,sugar,honey ,ginger and garlic paste and keep for 15 to 20 min.Just before cooking add salt.
2)Now add butter in a grill pan and heat it well and add the marinated chicken fillets and fry on each sides till it is brown and g lazy.From time to time can add the left over marinated juice to cook and fry the chicken.
3) Slice the Chicken and I served with honey and it tasted awesome.

Recipe by Chef Dimple Chakraborty

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Kalongi Potato(onion seeds)

Green mango Chutney with Jaggery

Green Mango Chutney with jaggery
Green mango-2 cut into small pieces
Jagerry-half cup
Tamarind pulp-1 spoon
Salt-pinch
water
Method
1)Cut the mangoes in small pieces and boil them.Throw the water and then again put water and boil.This way you require less sugar or jaggery.
2)Now add jaggery,pinch of salt,tamarind pulp and mix well with the mango.Cook till it is soft.
3)You can strain or keep as is and store for few days.
You can replace jaggery with sugar.

Bhendi Posto(ladiesfinger cooked with Khuskhus

 

 Khus khus/posto-1/4 cup
Green chilli-3
salt-pinch
Make a paste of khus khus with salt and chilli and keep.

Cut the Ladies finger in half and fry them in 2 spoons of Mustard/white oil,salt for few min till  the ladies finger are semi fried.

Now at this stage put the khuskhus/posto paste,pinch of turmeric,salt,sugar and fry the paste and vegetable in medium flame.Once fried for few min add half cup water and cook till the ladies fingers are cooked and has left the sides.

Th 

The Bhendi posto is cooked now.If you are using mustard oil pour half spoon of oil at this stage for added flavour.If you are using white oil no need to put any oil at this stage.

Aloo posto is ready.Goes well with rotis and rice.(Recipes by Dimple)