Methi Pudina Diye Mansho

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This Bengali dish is created by me.

Ingredients

1 kg of small pieces of mutton.
50ml of edible oil for cooking.
Salt and Turmeric powder for colour and taste.
Garam masala (2 cardomoms, 2 cinnamon) to be pounded.
1 of tamarind paste.
4 Onions.

Grind to Paste:
1 bunch of pudina leaves
1 bunch of coriander leaves
1 bunch of methi leaves
8-10 Green chillies
1 whole Garlic.

Method


Clean the mutton and keep it aside to drain out the water.
Chop the Onions.
Heat 50ml of refined or mustard oil in non stick kadai
Fry the onions till pink.
Add the mutton along with 1 tsp salt and 1 tsp turmeric powder.
Fry the mutton till the oil leaves
Add the leaves paste in it
Fry it on slow flame.
After the mutton is cooked put the tamarind paste and simmer it for sometime.
Add the pounded garam masala and cover it for sometime.
Serve it with Rice.
Note: if Tamarind paste is not available (Tomato puree can be added ).

Sarse Mach

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Ingredients

1 kg Rahu or katla fish whichever is available
25 gms black mustard
25 gms yellow mustard
Salt to taste
Turmeric Powder to colour
Green Chillies according to taste.
75 gms Mustard oil for Cooking.
1 bunch Coriander leaves for Seasoning.
1 tsp Kalajeera to splitter in oil.


Clean and cut the fish according to ones taste or fish can be cut at the market providing bengali cut.
Rub it with salt and turmeric according to one's taste and colour.
Grind the mixed mustard seeds with 10-12 green chillies very well with water.
If the paste is made in the traditional pounded grinder the taste will be more.
With 25 gms of oil, marinate the fish along with the mustard paste.
Take kadai or skillet put 50 gms of mustard oil .
Put kalajeera when the oil is hot and after it start spluttering put the fish and slowly saute the fish, it should be done in a such way so that pieces should not broken.
Make the gas oven slow and put 1 cup of water for boiling.
After the fish is boiled, garnish it with fresh coriander leaves .
Serve it with fine boiled rice

Ruhi Macher Kalia

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Ingredients

1 kg Ruhi Fish (its advisable to take 1 kg from big rahu fish weighing 4-5kgs)
2-3 Bayleaves.
Salt and Turmeric for taste and colour.
1 tsp Sugar for Caramilising
1/2 tsp Jeera to sparkle in oil
200 gms Mustard Oil for cooking
100 gms beaten curd with 2 tbsp water (If its not available 1 cup of hot will do but will bring diff taste.)

To grind into paste:
1 big Onion
1 whole garlic
1 piece ginger
5-6 hot red chillies

Whole Garam Masala -- grind to paste
2 Elaichi
2 long
2 Darchini

Method:


Take the good pieces of fish and clean it with water pat it dry
Marinate with salt and turmeric powder.
Heat oil in non stick kadai and shallow fry the fish.
Keep aside the fish pieces.
Put rest of the oil in the kadai and put the sugar for caramalising
Put bay leaves and jeera to crackle in oil
Add ground paste and garam paste with salt and turmeric ( salt and turmeric should be added according to one's taste and colour) in the oil.
After the oil comes out from the masala put the beaten curd or 1 cup of water into it for boiling.
Add fish pieces into it for boiling and let it simmer for few minutes.
Serve it with Rice.

Chitaler Petir Kalia

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Ingredients

1 kg of Chital Macher Peti (you get in fish market). Cut into required sizes
1 big Tomato, finely chopped.
200 gms mustard oil for cooking
Salt and Turmeric for taste and colour.

Grind into Paste:
1 big Onion
1 whole garlic
1 piece ginger
5-6 hot red chillies
1 bunch of Coriander leaves for garnishing.
1 cup beated curd or Coconut milk according to taste.
2-3 Bayleaves

whole Garam Masala -- Grind separately
2 Elaichi
2 long
2 Darchini

Method:


Clean the fish big pieces and rub it dry, marinated with 1 tsp salt and 1/2 tsp turmeric.
Heat the Oil in Kadai and fry the fish pieces but with covered lid till golden brown.
Remove the pieces and keep it aside.
Put the Bay leaves in to it and put all the masala except garam masala with copped tomatoes in it.
Fry it and let the oil come out of it
Put 1 cup coconut milk and 1 cup of water.
Put the pieces of fish in the curry and slow the gas flame and let it boil for few minutes.
Put garam masala in it and cover it for 5 minutes
Garnish it with coriander leaves.
Serve hot with rice.

Chittal Macher Muitha

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Ingredients

This fish is very tasty fish and available in UK, USA and India. This fish is treated as Royal fish among the people who stayed in the East Bengal.

Get the Gada of the fish 1/2 kg. Tell the fishseller to scale out the skin of the fish.
2 big potatoes.
200gms of Mustard oil required for frying and cooking.

Grind to make paste:
1 tso Jeera
1 big Onion
1 whole Garlic
1 big piece of ginger
8-9 red chillies

For garam masala paste with little water:
2 Darchini
2 Elaichi
2 Long (cloves) to make paste with water.

For marination, taste and colour:
2 tsp turmeric powder
2 tsp of salt

Method:


Take out the meat of the fish by scooping, marinate with 1 tsp of the said masala paste, salt to taste, one tbsp maida, 1/2 tsp turmeric.
Make good dough of it and make 6 balls (size of normal cricket ball) out of it .
Boil sufficient water in the kadai and put the balls of fish when the water is in full boiling point.
Boil it for 10-15 minutes.
Cut the balls into good pieces and keep it aside for frying.
Peel the Potatoes and cut in to good pieces.
Heat 3-4 tbsp mustard oil in the kadai or wok (Non Stick) and fry the fish pieces till golden brown and keep it aside.
Now fry the potatoes pieces in the oil (put some more oil if required).
Then put the rest masalas except the Garam Masalas for frying.
If you need 2 tablespoon of tomato puree can be also added in the paste for frying.
Add 1 /2 teaspoon of turmeric and salt to taste.
Put 1 glass of hot water in it and let the potatoes pieces boil in it.
After the potatoes pieces get boiled put the pieces of fried fishes for boiling.
Put the garam masala after the fish is boiled and simmer it foe few minutes covered with lid.
Keep it nice bowl serve it with hot rice.
Try the dish its bit pain staking but after its made and eaten pain taken during making the dish will vanish immediately.

Mutton Biryani

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Ingredients

Oil - 3/4 cup
Kesar - 1 large pinch dissolved in 2 tbsp warm milk
Jeera - 1/2 tsp
Tejpatta (Bay leaves) - 2
Dried red chilly- 2
Onion - 4 medium size (Biryaan onion: very thin long slices of onion)
Haldi powder- 1 tsp
Daalchini (1 inch), and chhoti elaichi (2)
Raw papaya - 1 inch piece (optional: for quick tendering of mutton)
Boiling Water - 1 cup

For marinade :
Mutton pieces- 500 gm
Curd - 1 cup
Paste of: Green chilly ( 4), Ginger - (1 inch ), Garlic - 12
chopped dhania patta. - 1 tbsp.
Jeera powder- 1 tsp
Red Chilly powder- 1tsp
Garam masala powder - 1 tsp
Biryani masala powder - 1 tsp (optional)
Jaayphal - 1/4 (crushed)
Cloves- 4
Bari ilaayachi - 1
Chhotee ilaayachi - 2
Daalchini (cinnamon ) - 1 inch thin strip
Salt - to taste

For garnishing:
Lemon juice - 1 tbsp
chopped dhania patta. - 1 tbsp.
Chopped Ginger- garlic - 1 tbsp
Chopped green chilly - 1 tsp.

Method:


Mix all the ingredients shown for marinade and keep in refrigerator for 2-3 hrs or overnight.
Put enough oil in the pressure cooker for deep frying of onion.
Deep fry it till golden brown.
Drain out the onion from oil. Divide into 2 parts.
Heat the oil in pressure cooker, put jeera, tejpatta, and dried red chilly in it.
When jeera begins to splutter, add the marinated mutton in the pressure cooker.
Crumble one part of fried onion and add to the mutton in pressure cooker.
Put haldi powder and raw papaya.
Saute for 1 minute.
Put 1 cup water and close pressure cooker.
Cook on high till the first whistle and then reduce flame to slow and cook further for 18 minutes.
Let the pressure cooker cool on its own, then open it.
Evaporate the excess water from mutton.
Cook basmati rice with daalchini (1 inch), and chhoti elaichi (2).
When the rice is almost done, then put off the flame. Rice should not be cooked fully at this stage.
Drain off water from rice by putting in a colander.
In a big degchi, put half of the cooked mutton.
Over it put half of the rice, another layer of mutton and then the leftover rice.
Garnish: spread lemon juice, add chopped ginger, garlic, green chilly, leftover fried onion, and make 3 -4 lines of kesar over the rice.
Put a tight fitting lid to the degchi, seal the lid with aata dough and cook on very slow flame for 5 minutes.
On the serving table, open the lid of degchi.
Turn over rice and mutton to mix well. This must be done before the people who are to consume the biryaani !
Serve with raita.

Chicken Chops

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Ingredients

Oil - for deep frying chops
Chicken leg pieces - 4
Ginger paste - 1tbsp.

For chop mixture:
Ginger - 1/2 inch (chopped)
Besan - 4 tbsp
Methi leaves - 2 tbsp (chopped)
Dhania patta - 2 tbsp (chopped)
Ginger - 1 inch (chopped)
Garlic flakes - 10 (chopped)
Green chilly - 3 (chopped)

Powdered masala:
Haldi powder- 1/2 tsp
Jeera powder- 1 tsp
Dhania powder- 1 tsp
Red Chilly powder- 1tsp
Garam masala powder - 1 tsp

Khaane wala soda (sodium bicarbonate) - 1 pinch
Salt

Method:


Boil chicken leg pieces with 1 tbsp ginger and salt.
Separate chicken meat from bone.
Mash it with you hands.
Mix all the ingredients for making chop, with the chicken.
Make flat round /oval shape.
Heat oil in a frying pan and deep fry the chops till golden red and crispy.
Serve with onion rings, lemon pieces and tomato sauce.

Indian Omelette Curry

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Ingredients

Egg - 4
Oil
Milk - 1/2 cup
Dhania patta - a bunch (finely chopped)
Green chilly - 3 (finely chopped)

Tadka ingredients:
Jeera - 1/2 tsp
Dried Red chilly - 1
Mustard seeds - 1 tsp.

Whole Garam masala:
Cloves- 4
Bari ilaayachi - 1
Chhotee ilaayachi - 2
Daalchini (cinnamon ) - 1 inch thin strip

Ginger Garlic paste - 1 tbsp
Mustard paste - 2 tbsp

Haldi powder- 1/2 tsp
Jeera powder- 1 tsp
Dhania powder- 1 tsp
Red Chilly powder- 1tsp
Garam masala powder - 1 tsp
Tandoori masala powder - 1 tsp (optional)

Tomato - 1 medium ( chopped or pureed)
Desi ghee - 1 tsp
Malai ( fresh cream) - 1 tbsp.
Salt - to taste
Water ( boiling) - 2 cups

Method:


Beat the eggs with salt, milk, half of dhania patta and green chilly.
Heat oil in frying pan.
When the oil is hot, make omelettes with the beaten egg.
Put off the flame. Cut the omelettes into 1 inch squares.
Heat the oil, and put tadka ingredients.
When the jeera begins to splutter, add whole garam masala.
After a minute, add, ginger garlic paste, mustard paste, and all the powdered masalas and saute for 2 minutes.
Add the tomato and saute everything for 2 minutes.
Now add the egg squares.
Put desi ghee and boiled water to the subzi.
Bring it to boil. Put off the flame.
Add malaai and stir.
Garnish with some dhania patta.
Serve warm with rice or garma garam pooris.

Indian Style Fish Fry

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Ingredients

Fish pieces - 10 (750 gm.)
Oil (preferably mustard oil) - 1 cup
Garlic paste - 2 tbsp
Haldi powder - 2 tsp
Red chilly powder - 2 tsp
Mustard - 4 tbsp (made into a paste)
Dhania patta - a bunch (finely chopped)
Tomato - 1 medium (chopped or pureed)
Salt - to taste
Water (boiling) - 600 ml.

Method:


Cut the fish and wash it thoroughly in a degchi full of water 4-5 times...not running water!
Put 1 tsp each of haldi powder, red chilly powder, 1 tbsp garlic paste and salt to the fish...marinade for 15 minutes.
In a karaahi put enough oil for deep frying the fish....fry the fish on medium flame.
Meanwhile...make a paste of mustard using water, also boil water on the other flame.
When the fish has been fried, not red...but pinkish - yellow....then take the fish out of karaahi. .. drain out the oil. ( the fish can be consumed at this point as "fried fish" ...it tastes fairly good ) ....
Put around 5 tbsp of oil (use the leftover oil from frying) in the karaahi...when oil is hot, put mustard paste, and rest of the masala to it along with a little water.
Saute on medium heat for 4 minutes.
Put salt, tomato, dhania patta to it.
Saute for 5 minute, and then add the boiling water.
When the jhor (gravy) begins to boil...put machhli pieces to it and boil for 3 min. Put off the flame.
Garnish with some more dhania patta. Serve with steaming rice.

Kadai Chicken

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Ingredients

Chicken pieces- 500 gm. (boneless preferably)
Oil - 3/4 cup
Jeera - 1/2 tsp
Tejpatta (Bay leaves) - 2
Dried red chilly- 2

Garam masala:

Cloves- 4
Bari ilaayachi - 1
Chhotee ilaayachi - 2
Daalchini (cinnamon ) - 1 inch thin strip

Onion - 2 medium size
Ginger Garlic paste - 1 heaped tbsp
chopped dhania patta. - 1 tbsp.

Powdered masala:
Haldi powder- 1 tsp
Jeera powder- 1 tsp
Dhania powder- 1 tsp
Red Chilly powder- 1tsp
Garam masala powder - 1 tsp
Tandoori masala powder - 1 tsp (optional)

Salt - to taste
Water - 1litre
Desi ghee- 1 tbsp

Method:


Wash the chicken thoroughly.
Heat oil in a non stick kadai, put jeera, tejpatta, and dried red chilly.
When the jeera begins to splutter, add garam masala, onion and saute for sometime over medium flame for 2 minutes.
Add ginger garlic paste, powdered masalas, chicken, salt and saute everything for 2 minutes.
Put the flame to minimum.
Put 1 tbsp desi ghee and cover the lid of the vessel.
Open the vessel after every 10 minutes, saute and cover again.
After 30 minutes, start testing whether or not the mutton is cooked.
It usually takes 30- 45 minutes to cook chicken this way as we are not putting water. It is cooking in its own steam and the water provided by cooking onion with it.
Garnish with chopped dhania patta.
Add 1 tbsp desi ghee when chicken is cooked.
Serve warm with pulaao or garma garam pooris/ parathas/roti