Haser Dimer Kasa or Jhal

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Ingredients

Duck eggs are found mostly in eastern India and previously Bengalis use to have duck eggs which is really tasty and did from poultry eggs but its rich in fat .

6 Eggs, boiled
Salt and turmeric powder for taste.
50ml of Mustard Oil.

Whole Garam Masala to be pounded (1 stick of Darchini, 2 cardamoms, 2 cloves)

Grind together:
1 onion
4 cloves of garlic
1 piece of ginger
5-6 red hot chillies
1 tomato (or little water if tomato is not available)

Methods of Cooking


Shell out the eggs and slit it on 4 sides keep it aside.
Heat the oil in kadai and saute the eggs rubbed in salt and turmeric powder.
Put all the masalas except garam masalas.
Fry it with the eggs till the oil leaves the masala in slow heat otherwise it may burn.
Put 1 cup of hot water in it and let it boil for 5 mins. and put the garam masala in it.
Simmer it for sometime and serve with rice.

Tangra Macher Sukno Jhol

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Ingredients

1/2 kg of Tangra Fish (Try to get black tangra if possible or tangra - Striped one on the skin).
1 small bunch of Coriander leaves for garnishing.
Salt and Turmeric for taste and colour.
100 gms of Mustard Oil

Grind into Paste:
1 big Onion
1 whole garlic
5-6 hot red chillies

Method:


The fish can be cleaned and cut from the market and washed properly because this fish is very difficult to be cut by anybody except experts.
Try to get the live one if its possible or fresh ones.
Wash it properly and pat it dry rub with the salt, turmeric and the grounded paste for sometime with one tbsp of oil in it.
Heat the oil in kadai about 25gms and put the marinated fishes
Saute the fish and keep it on slow flame.
After the oil starts separating put 1/2 cup of hot water and let it boil.
Garnish it with coriander leaves
Serve it with Rice.
This fish can be cooked as same as Parse mach with Kalajeerer jhol.

Pabda Macher Jhaal Sarse Bata Diye

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Ingredients

Pabda Fish is also treated as special fish item in Bengali Dish.

1 kg pabda fish (cut into half, if it is big)
Salt and turmeric to taste.
1 bunch of Coriander leaves for garnishing
200gms Mustard Oil
1 tsp Kala jeera.
2-3 Green chillies slitted to be put with Kalajeera .

For Grinding:
25 gms yellow mustard seeds
25 gms black mustard seeds
6-7 green chillies

Method:


Clean the fish and pat it dry and marinate with salt, 1 tsp oil and turmeric powder.
Keep it for marination at least for 10 minutes.
Heat the 1 tsp oil in kadai
Shallow fry the fish by covering with lid. his fish should be always fried by covering with lid.
Keep aside the fishes
Add 2 tbsp oil in kadai
Put 1 tsp of kalajeera and put the paste along with green chillies.
Put 1 cup of hot water for boiling.
After it starts boiling put the fishes in it and keep it in slow flame for sometime.
when the fish boils garnish it coriander leaves and simmer it for 5 minutes.
Serve it with Fine Rice (Not Dehradun or Basmati Rice)

Jhinge Diye Morula Macher Jhal

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Ingredients

1/2 kg Marula Fish (This is a small fish but very tasty and bit difficult for cleaning)
250 gms Jhinge (Prawns) It should be peeled and cut into long pieces at least 1 inches.
Salt and turmeric for taste and colour.
1 Onion, chopped finely
5-6 slitted green chillies.
1 small bunch of Coriander leaves.
100 gms of Mustard oil

Method:


Clean the fish and keep it marinated by 1/2 tsp turmeric powder and 1/2 tsp salt.
Heat the oil in the kadai put 1 tsp of kala jeera to splutter and saute the jhinge with bit of salt and turmeric (1 pinch).
Put the fish in it and saute it in slow flame
Put 1/2 cup of hot water and let it boil .
Garnish it with coriander leaves and simmer it for sometime
Serve it with Rice.

Parse Macher kalo jeerer Jhol

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Ingredients

Parse fish (it should weigh atleast 10 nos in one kg.). Clean it
1 tsp Kalajeera
5-6 hot green chillies to be slitted from the middle.
Salt and Turmeric for taste and colour.
200 gms Mustard Oil

Method:


Clean the fish which are already cut from the market and rub it with 1/2 teaspoon of turmeric and salt.
Heat 2 tbsp oil in the kadai and fry the fish .( Always remember fry the fish only when the smoke comes out).
Keep the fish aside.
Put 2 tsp oil in kadai and put the kalajeera along with slitted green chillies and 1 tsp salt.
Put one cup of hot water in it and let it boil.
Put the fried fish in it and slow the gas flame always whenever the fishes are kept for boiling.
Now when its done serve it with rice.

Dahi Murgi

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Ingredients for Cooking:

1 kg of Chicken nicely cut into good pieces.
1 cup of Good Thick Sour Curd( 200gms)
1 Tbsp of Ginger Garlic Paste
1 Tbsp of Green chillies Paste.
1 Tbsp of Garam Masala Powder
1/2 Bunch of Coriander Leaves to be chopped fine.
1 Tbsp of Salt.
2 Tbsp of Any edible oil
2 Medium Sized Onion to be chopped finely.

Methods Of Cooking

Marinate the chicken with salt and curd for at least 1 hr.
Heat the oil in non stick kadai and fry the chopped onions till golden fry.
Add the masala paste except the garam masala in it and fry it till the oil leaves the masala.
Add the marinated chicken in it and fry it on slow flame covered with lid at least for ten minutes.
Put the garam masala powder in it and shimmer it for sometime and garnish it with coriander leaves.

Tomato Aar Dhone Pata Diye Mangso

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Ingredients for Cooking:

1 kg of Boneless Mutton cut into small pieces.
4 Chopped Onions
1 tbsp of Ginger Garlic Paste which is always readily available in the market.
1 tbsp of Salt and One teaspoon of Turmeric powder.
1 cup of Tomatoes paste .
1 Big Bunch of Corriander Leaves nicely ,thoroughly washed and grinded with 8-9 Green Chillies.
4-5 Tbsp of Mustard Oil or any Refined Oil.


Methods of Cooking:

Boil the mutton with the said amount of salt and turmeric powder and 1 cup of water in the pressure cooker
Wait for 1 whistle only , it should be half boiled.
Heat the oil in the kadai
Fry the chopped onions till golden brown
Add the half boiled mutton without the water
Add tomato puree or paste with ginger garlic paste.
Fry till the oil leaves the masalas,
As soon the mutton is boiled add the corriander paste where the green chillies are already there, till 5-10 minutes on low flame.
Serve it with rice.

Dahi Diye Mangso

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Ingredients for Cooking:

1 kg of Mutton with bone cut into small pieces. It should be cleaned and washed properly so that the water drains out from the mutton and marinated with 1 tbsp salt and 100 gms of beaten Curd for 1 hr.
50gms of Ghee
whole Garam Masalas ( 2 Cardamoms,2 cinnamon 4-5 Cloves) not to be grinded.
2-3 bay Leaves.
100gms of Beaten Curd




Chop:
5-6 Cloves of Garlic
2 Medium Sized chopped Onions
1 piece of Ginger
7-8 Green Chillies

. Methods of Cooking:

Heat The kadai or pressure cooker
Add the ghee and fry the bay leaves
Add the chopped masalas along with whole garam masala till golden brown.
Add the marinated mutton and saute it on slow flame till 5 minutes
Cook it for 15 minutes or 20 minutes with covered lid till the mutton boils in kadai or if its cooked in pressure cooker One has to wait for 2 whistles.
Simmer it for sometime and serve it with rice.

Kaju Aar Posto Diye Mangso

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Ingredients for Cooking:

1kg of Boneless Mutton ( Cut into small pieces), cleaned and washed thoroughly pat it dry till the water drains out.
3-4 tbsp of Refined Oil for frying
Whole Garam Masalas ( 2 Cardamoms,2 cinnamon 4-5 Cloves) not to be grinded.
1 tbsp of salt.

Grind into smooth paste:
50 gms of Kaju (Cashew nuts)
50 gms of Khus Khus or Posto,
4-5 cloves of Garlic
7-8 Green Chillies
1small Chopped Onion
1/4 cup of Curd

Methods of Cooking:

Marinate the mutton pieces with 1 tbsp and grinded masalas for 2 hrs.
Heat 4-5 tbsp of oil in the kadai or pressure cooker
Add the whole garam masalas to crackle then marinated mutton and fry it on slow flame till 10 minutes.
As soon as the water starts leaving the oil
Cover it with lid for another 15 minutes or cover the lid of pressure cooker and wait for 2-3 whistles.
Simmer it for sometime
Serve it with hot rice.
Even if somebody wants to garnish it can be garnished with currants also

Mangsor Keemar Tarkari

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Ingredients for Cooking:

1/2 kg of Minced Mutton
Soak into 1/2 cup water for 1 hour:
25 gms of Currants
25gms of Dates (dry and chopped)

1 tsp Ginger Garlic paste
1 tsp of Onion paste
1 tsp of Garam Masala
1 tsp of Red Chilly paste
1 Tsp of Garam Masala Powder
1 medium sized potatoes should be cut into small pieces.
100 gms of Fresh Green peas.
50 gms of Mustard Oil or any edible Oil.
2 Medium sized Chopped Onions
2 Small tomatoes cut into pieces.


Methods of Cooking:

Heat the oil in kadai
Add the chopped onions and fry till brown in colour.
Add the minced mutton and fry for 5 minutes
add the masalas into it except garam masals
Add the currants, dates and also green peas and fry it on slow flame till 1/2 hr pouring 1 cup of hot water to boil the mutton.
Cover it with the lid
After the mutton is cooked add garam masala powder
Simmer it for 10 minutes.
Serve hot with rice.