Pomfret-Fish-Fry-recipe

Pomfret-Fish-Fry-Recipe

Pomfret Fish Fry Recipe

Pomfret Fish fry is one of  my favorite food. Hot rice, dal and fish fry is like a comfort food for us. My son is not very fond of fish curries but he likes  fish fry. Whenever fish curry is prepared with Pomfret fish, I keep few pieces for making this fry which is made with fresh homemade masalas. Pomfret is a soft fish which melts in your mouth. It tastes best when purchased fresh. This is a simple and easy recipe and less time consuming.

Lets start

Ingredients

Pompret fish 3( white pomfret, medium size, cleaned)

Ginger garlic paste 2 tablespoon

Coriander powder 1 teaspoon

Cumin powder 1 teaspoon

Garam masala powder 1 teaspoon

Turmeric powder 1/2 teaspoon

Red chilli powder 1 teaspoon(optional)

Salt to taste

Fresh lime juice 3 teaspoon

Oil for frying

Directions

Wash the fish pieces and pat dry.

Make small slit in the fish pieces.

Now make a mixture of all the above masalas together.

Add little cornflour with water and make a smooth paste.

Now marinade the fish pieces with the prepared paste.

Keep in the refrigerator for 1/2 hour.

Now put oil in a nonstick frying pan.

When the oil is hot enough put the marinated fish pieces and fry till both sides are brown( it is better to fry in medium or low flame)

Garnish fried pomfret fishes with onion, tomato and fresh coriander leaves and serve hot.

Egg-recipe-Omelette-curry

EGG-OMELETTE-CURRY

Omelette Curry with Rice

You must be thinking "what! Omelette in a gravy?" Believe me it is a very delicious dish yet easy and you can make it when you don't want to cook something fussy or elaborate.  When you make an omelette and put it in gravy it becomes fat, juicy and super soft. Most of the Bengalis know this recipe but I want to share this with all the egg LOVERS. So let's start

Serves 3

Preparation time 10minutes

Cooking time 30 minutes

Ingredients

Eggs 3

Onion 2 (medium size finely chopped)

Tomato 1(medium size)

Garlic 1tsp( grated)

Potato (1 medium size) cut lengthwise or diced

Green chilly 2 to 3 finely chopped

Cumin powder 1tsp

Coriander powder 1tsp

Kashmiri red chilly powder 1tsp

Turmeric powder 1/2 tsp

Garam masala powder 1/2 tsp

Sugar 1/2 tsp

Salt to taste

Vegetable oil 2 tsp

Method:-

First we will make the omelettes. 

Break one egg in a small bowl add little salt, chopped onion(some) and green chilly. Whisk. Now take a nonstick frying pan add little oil. 

When heated put the egg mixture and spread it evenly in a round shape. 

When one side of the omelette is done flip it and cook the other side in low flame. 

When done fold it and keep aside. 

Repeat the same process with the other eggs.

To make gravy heat oil in a pan, add onion (chopped) and fry. 

When the onion changes color add potatoes and stir well.

 Now add turmeric powder and stir for few minutes. 

Put the grated garlic and cook until the raw smell has gone. 

Now add cumin powder, coriander powder  and chopped green chillies.

Cook them properly for 2 minutes and add tomatoes. 

Stir and cook for few minutes. 

Add kashmiri lal mirch powder stir and add 2 to 3 cups of water to make gravy. 

Cook until the potatoes are soft and the gravy thickens. 

When almost done add salt, sugar and omelette and cook them for 3 minutes. 

Add garam masala powder and switch off the flame. 

Serve hot omelette curry with plain white rice.

Fish-Cutlet-or-chop-Recipe

Fish Cutlet or Machher Chop

Fish 'n' Chips

This is a favorite bengali snack….I learnt this recipe from my elders. In India we make various types of cutlets( with cooked mutton, fish or chicken). Fish cutlets are cooked with chopped onion, garam masala, green chillies and sometimes boiled potato is also mixed. Most of the Indian houses have their own recipe for cutlets. 

Lets start so that you can make fish cutlets at home easily

Ingredients

Fish 400 gms( I took rohu fish, any type of fish is fine)

Potato 1 large( boiled)

Onion 1 large (finely chopped)

Ginger/garlic paste 1 tablespoon

Turmeric powder 1/2 teaspoon

Coriander powder 1 teaspoon

Cumin powder 1 teaspoon 

Red Chilly powder 1/2 teaspoon or 2 to 3 chopped green chillies

Garam Masala Powder 1/2 teaspoon

Cornflour 1 teaspoon

Salt to taste

Egg 1( beaten and kept aside)

Breadcrumbs 1 to 2 cup 

Oil for deep frying

Fish Cutlet

Directions

Wash the fish properly. 

Boil and cook the fish with salt and turmeric powder.

Cool and de-bone them. Mash the fish with the boiled potato.

Now add chopped onion, ginger/garlic paste and mix well. 

Then add the dry masalas, salt and cornflour. 

Mash and mix well.

Now make small round balls of the cutlet mixture and shape into patties. 

You can make round, oval, heart shaped etc.

Now keep the patties in the refrigerator for 10 min.

Take them out and dip the patties in the beaten egg, coat it with breadcrumbs and fry.

If you want to avoid frying then bake them. 

If frying then fry both sides till golden.

Serve with chips, green chutney or ketchup.

Cholar-Dal-Recipe

Cholar Dal Recipe

Cholar Dal

This Cholar dal is a simple recipe which can be made even with Tur dal. In India, Rice, Whole Wheat flour and a variety of lentils(dal)  are the staple food for Indians. It is hard to find an Indian kitchen that does not stock up different types of dals. My family is a great fan of dals. So I try different types of dal recipes. This recipe I learnt from one online website and it turned out great. So lets start with the ingredients.

Ingredients:

Chana/Bengal Gram Dal 1/2 cup( soaked for 30 min)

Vegetable oil 2 tablespoon

Mustard seeds 1/2 teaspoon

Jeera/ Cumin (whole) 1/2 teaspoon

Dried Red chilli 1(optinal) / you can use green chillies too

Pinch of hing/asafoetida

Curry leaves(few)

Ginger 1/2 teaspoon(grated)

Garlic 1 to 2 cloves finely chopped

Onion 1 finely chopped

Tomato 1 finely chopped

Turmeric powder 1/2 teaspoon

Coriander powder 1 teaspoon

Salt to taste

Coriander leaves for garnishing.

Directions:

Take a pressure cooker and add oil. 

When the oil is hot, put mustard, jeera(whole), hing, red or green chilli  and curry leaves in medium flame. 

Fry for 1 to 2 minutes and add onion fry till tranluscent, then add ginger and garlic. 

Saute the masala for 2 minutes or till the raw smells goes. 

Then add chopped tomatoes till soft. 

Now add turmeric powder, coriander powder and salt.  

Again sauté for a min. 

Wash the soaked dal properly and add chana  dal into the cooker. 

Add 2 cups of water and pressure cook for 5 to 6 whistles. 

Now when pressure is released,  open the cooker and check for seasonings. 

Garnish with coriander leaves and serve hot with plain white rice or roti.
Enjoy with the simple Veg recipe of Cholar Dal

Payes Recipe-dessert

Payes Recipe

Payas (Bengali)----- Payasam(Rice based)

Payes

Serves 2 to 3

Ingredients:-

1/2 litre milk(doubled toned)
4 to 5 tablespoon of basmati rice
200gms of Amul Mithai Mate
3 to 4 almonds
Desiccated coconut (optional)
Few cherries and Apple slices(optional)for garnishing.

Method:-

Bring milk to boil. 
When milk is boiled add the washed rice and put the flame low. 
Cook for 5 to 6 minutes stirring occasionally so that the rice doesn't form crumbles or sticks to the bottom. 
Now switch off the gas and let it rest for half an hour. 
After half an hour again switch on the flame and stir for few minutes. 
At this stage add Amul mithai mate and cook for 5 minutes stirring continuously. 
Remove from gas and add the desiccated coconut, mix well with the payasam. 
Let it cool. 
When it comes in the room temperature put it inside the refrigerator. 
Serve cold with few chopped almonds and cherry and sliced apple.
Enjoy after Dinner….

Veg Recipe - Gobi fry- Phulkophi Bhaja

Cauliflower Fry

Phulkophi Bhaja 

Ingredients:

1 small size cauliflower

3 to 4 tablespoon gramflour or besan

2 tablespoon rice flour

3 to 4 tablespoon oil

Salt to taste

Method:

Take out small florets from the cauliflower as per serving.

Wash and soak them in salted water for 1/2 hour. 

In the meantime make a mixture of besan, salt, rice flour and water. 

Now take the florets out and dry them. 

Put the florets in the besan mixture and coat them well. 

Heat oil in kadhai. When the oil is hot enough start frying the coated florets. 

This will take 6 to 7 minutes in medium flame. 

Repeat and fry all the florets. Serve hot.

Email me or send comments for suggestions/clarifications.

Eggplant Recipe-Beguni

Beguni Recipe

Eggplant Fry with Batter

Eggplant Fry

Ingredients:

1 medium size eggplant
3 to 4 tablespoon Gram Flour/Besan flour
1/2 teaspoon turmeric powder
1 teaspoon riceflour(optional)
1 teaspoon of salt/ salt to taste
3 to 4 tablespoon mustard oil

Method:

Wash and cut the brinjal or eggplant as shown in the picture .Try to make thin slices.

Keep aside. In a bowl mix the gram flour/ besan, turmeric powder, rice flour and salt. 
Add water to the mixture, make sure that the consistency of the mixture should not be too thick or thin. It should coat the eggplants properly. 
Now heat a nonstick pan, add mustard oil. 
Put the coated eggplants one by one for frying. 
When one side is brown, flip and fry the other side till brown. 
Repeat the process with the other eggplant pieces. Enjoy hot.

Indian salmon - Gurjali Fish curry

Indian Salmon Fish Curry

(Gurjali Machher Jhol)

Indian Salmon Fish Curry

Today I am presenting a simple recipe of preparing Curry of Indian Salmon or Gurjali Fish. This is one of my favorite recipe. The curry is light but tasty and should be taken with Hot Rice.

Ingredients:

3 to 4 medium size salmon (cut piece)
1 medium size potato sliced in four pieces
1 medium size tomato finely chopped
1/2 teaspoon jeera(whole)
1 teaspoon turmeric powder
1 teaspoon jeera powder
1 teaspoon coriander powder
1/2 teaspoon kashmiri lal mirch powder
3 to 4 tablespoon mustard oil
Salt to taste
Coriander leaves for garnishing

Method:-

Lets start the recipe by washing the fish properly. Now marinate the fish with salt and turmeric powder(1/2 teaspoon). 
Heat a non-stick pan, add 2 tablespoon of mustard oil. Heat the oil and add the fish pieces to fry slightly. Take the fish pieces out and keep aside. 
Add 2 tablespoon of oil and put jeera(whole).When it starts crackling add the potatoes and fry for few minutes. 
Add jeera powder, coriander powder and 1/2 teaspoon turmeric powder. 
Stir and add the tomato. 
When the masala is nicely coated with the potato add 1 cup of water and let it cook on medium flame. 
Add the fish pieces when the potatoes are done. 
Cook for 5 minutes, add salt to taste and switch off the flame. 
Now garnish the fish curry with coriander leaves and 1 or 2 whole green chilly. 
Serve hot with white rice.

Email me or send comments for Suggestions/Clarifications.

Alu Posto recipe

Alu Posto

Bengali Recipe of Potato with Poppy seed

Aloo Posto

Alu posto is a traditional bengali recipe which is almost like a family member for every bengali. It is super easy to make. If made properly, it is very tasty. In India poppy is used in many dishes but in Eastern India it is mainly cooked with potato. This is even one of my favourite dish. Let me share this tasty recipe with you.

Ingredients:-

5 to 6 medium sized potato

5 to 6 tablespoon poppy seeds (soak them for an hour in water) 

Vegetable oil- 5-6 tablespoon

 3 to 4 green chillies

Salt to taste

Sugar 1/2 teaspoon (optional)

Method:-

Cut the potatoes in equal sized four pieces each. Wash them and keep aside. 

Grind the Poppy seeds in the Mixer/Grinder in 3 to 4 steps, adding little water in each step. 

This is to ensure that the Poppy seeds are properly crushed and form a thick paste. Keep aside.

Heat oil in a Heavy bottomed Kadai and add onion seeds(Kalonji) and 1-2 green chill, add the cut potatoes and fry for 2-3 minutes in medium flame.

Now add the poppy paste along with 1/2 cup water, stir and let it cook with the Kadai covered with a lid for 8-10 minutes in medium flame. 

Check in between if the potato is properly cooked.

Now add salt, sugar(optional), stir for 1-2 minutes and serve hot with plain white rice.

Can also be served along with Rice and Dal(Masoor Dal-Pulses).

Options:

You can also add other vegetables in this preparation i.e. Pointed gourd(Patol in Bengali) or  Snake gourd(Jhinga in Bengali) , cut in medium pieces. In such case, fry these vegetables with potatoes  and balance recipe is the same.

Chicken Kasha- A Bengali style Chicken preparation

Chicken Recipe

Chicken Kasha

Chicken Curry-Bengali Style

Chicken kasha is one of the most favourite dish among Bengalis. During festive season it is a must for most of the Bengali families. This is a very simple recipe but still it has lots of flavor. 

Lets start with the Ingredients:

800gms chicken( cut into small or medium pieces)
5 to 6 tablespoon mustard oil
2 teaspoon ginger garlic paste
1 onion finely chopped
1 tomato finely chopped
1/2 onion for paste
3 to 4 green chillies
1 teaspoon turmeric powder
1 teaspoon jeera powder
1 teaspoon dhania powder
1 teaspoon garam masala powder
Salt to taste
Coriander for garnishing.

Method:
First make a paste of onion, ginger and garlic paste together. 
Now add this paste to the chicken along with mustard oil(2 teaspoon), salt and turmeric powder. 
Keep aside for 1 hour. 
Heat mustard oil in a heavy bottom kadhai and add the chopped onion. 
Fry it for few minutes and then add green chillies, a pinch of turmeric powder, jeera and dhania powder. Saute for 2 to 3 minutes. 
Add the chopped tomatoes and stir for a while until the oil starts separating from the masala. 
Add the marinated chicken, 1/2 teaspoon salt and mix well. 
Cover the kadhai and let it cook for 4 to 5 minutes on low heat to release water. 
Now stir and fry the chicken properly with the masala. 
Add 2 cups of hot water and let it cook for 15 to 20 minutes or till the chicken become tender. 
Add coriander leaves and garam masala. 
Serve hot with plain white rice.
You can also have this with Wheat Chapati(Roti).

Email me or give comments for any suggestion/clarification.

Prawn Recipe - Chingri Macher Tarkari

Chingri Macher Tarkari

Simple Quick Prawn preparation 

PRAWN CURRY WITH RICE

                                                                         Serves 2

This is very easy and delicious Bengali  style prawn recipe which is perfect for weekend lunch with white rice. It is made with onion, garlic and ginger paste, garam masala and very little spices.

Ingredients:-

Prawn (medium) 10-15( cleaned and washed properly)
Potato (medium) 2
Onion finely chopped or grated 2 tsp
Ginger garlic paste 1 tsp
Tomato 1 chopped
Green chill 1 chopped
Bay leaf 1
Cardamom 2
Cloves 3-4
Cinnamon 1 stick
(Grind cardamom, cloves and cinnamon in fine powder)
Turmeric powder 2 tsp
Chilli powder 2tsp
Sugar 1 tsp
Salt to taste
Oil 3 tblsp

 Method:-  

Marinate the washed prawns with little salt and turmeric powder. 
Cut the potatoes in medium chunks and fry them in 2 tsp of oil with little salt. Keep aside. 
In the same oil fry the prawns until they are golden( don't fry for too long otherwise the prawns will become hard).Take the prawns out. 
Put fresh oil and add the grated or chopped onion. 
When the onion starts changing color, add the ginger garlic paste and fry for 2 to 3 minutes. Then add turmeric powder, chill powder and little water. Saute for few minutes. 
Then add the chopped tomatoes and fry till oil separates. 
Add fried potato and prawn pieces, mix well.
Now add 1 cup water and in medium flame cook it with lid closed till the potatoes are cooked. 
Add garam masala and remove from heat. 
Serve prawn curry with hot white rice.

Shortly I will be posting other simple variations in Prawn/Shrimp curry preparation

Alur Dum- Bengali Recipe

Alur Dum(Bengali)

ALU DUM

 Today's Veg recipe is Potato Curry or Aloo Dum.This is a festive season so Bengali's (specially) can't forget their favorite Luchi and Aloo Dum. This is a dry recipe but can be made in both dry and gravy versions.

 I learnt a roasted masala from my mom which is very easy and you can prepare and keep it for a month to use it in many other recipes. So let's start with the roasted masala and then Aloo Dum.

Ingredients for Roasted Masala:-

Cumin seeds-1 tsp

Coriander seeds- 1/2 tsp

Dry red chillies- 3 to 4

In a non-stick tava, (keep it in medium flame otherwise the masala will get burnt) add the dry chillies, cumin seeds and coriander seeds. Roast them for a while stirring occasionally. After few minutes turn off the flame and let it cool. Use a grinder to make powder. Keep aside for later use.

Ingredients for Aloo  Dum :-

Small size potato 500 gms peeled( if using normal size potato then make them half),

Tomatoes 3 large,

Ginger paste 1 tsp,

Red chilly powder 2 tsp,

Turmeric powder 1 tsp,

Roasted masala 1 1/2 tsp

Hing only 1 pinch

Amchoor powder 1/2 tsp

Salt to taste

Sugar 1 tsp

Oil 4 to 5 tsp

Cinnamon stick 1

2 or 3 green Cardamom

3 Cloves

Method:-

Clean and peel the potatoes. 

Puree the tomatoes. 

Now take a large non-stick wok and heat oil in it. 

When hot add whole garam masala (cinnamon, cardamom and cloves) and let them crackle. 

Now add a pinch of hing and the potatoes and fry them nicely until they are slightly brown.

Once the potatoes change color add the ginger paste and stir for 2 minutes. 

Next add the tomatoes and the roasted masala, red chilly powder and the turmeric powder.

Fry nicely along till the oil starts separating from sides. 

Add salt and half cup water to cook the potatoes. 

It will take 10 to 15 minutes to get cooked in low flame. 

Once the potatoes are done and the masala coats the potatoes nicely, add sugar and  amchoor powder  and stir for 2 to 3 minutes 

Your aloodum is done. 

Garnish with coriander leaves and   serve hot with Luchi (Made of Maida flour-- More of that Later) . 

A perfect festive breakfast. 

LUCHI ALUR DUM

EGG CURRY RECIPE

EGG RECIPE

Egg curry

EGG CURRY

                 

( Serves 2)

My first post in this food blog is with an all time favorite recipe. I love eggs and this is a very simple and easy Egg recipe , which we also call as "Dimer Jhol"                  

 Ingredients:-

 4 hard boiled eggs-shelled

 1 medium sized potato,boiled,peeled and cut into cubes

 3 green chillies

 3 tsp of mustard oil or any other vegetable oil

 1 large sized onion sliced

1 medium sized tomato pureed

1 tsp ginger garlic paste

1 tsp turmeric 

1 tsp Dhania-jeera powder
1 bayleaf   

1 tsp kashmiri lal mirch powder

1 /2 tsp of garam masala powder( i use homemade garam masala)

Salt to taste

Directions:-

1. Take the hard boiled eggs and make slits. 

2. Coat them with turmeric, kashmiri all mirch powder and salt. 

3. Heat a kadai/ deep bottomed pan and fry the eggs in 1tsp oil for few minutes in low    

     flame. When fried nicely, take out and again put 1 tsp oil to fry the potatoes. Take out 

     when the potatoes are slightly fried.

4.  Add the remaining oil and add the bay leaf. When the oil is hot, add the sliced onion and 

     fry till it changes color and tuns slightly brown.

5.  Then add ginger garlic paste and fry for few minutes. Take care not to burn the garlic. 

6.   Next add the green chillies,turmeric powder, and the tomatoes. 7.When the tomatoes 

      soften and the oil separates from the sides of the masala , add dhania-jeera powder and  

      fry for few more minutes. 

8.   Now add the fried eggs and the potatoes and salt to taste and little water for gravy. 

9.   Simmer and let it boil.

10. Once the potatoes are soft, add garam masala.

11. Garnish with coriander and whole green chillies and serve hot with plain rice or chapati.

EGG CURRY

Alu Potoler Tarkari- Bengali Recipe

Alu Potoler Dalna(Serves 2)

Ingredients:-

5-6 Parwal(hindi) or pointed gourd
1 medium size potato (peeled and cut into medium square pieces)
1 medium size tomato finely chopped
1 medium size onion finely chopped
1 teaspoon turmeric powder
1 teaspoon kashmiri lal mirch
1/2 teaspoon garam masala
1 teaspoon jeera powder
1 teaspoon dhania powder
1 green chilly(optional) finely chopped
Salt to taste

 Method:- 

Lightly skin the parwal and cut laterally into two equal halves.
Add 2 to 3 tablespoon oil in a wok. Heat the oil to fry the parwal. Take it out and fry the potatoes till lightly brown.Keep aside. 
Heat 1 tablespoon oil and add the onion. Saute till the onions are pinkish. 
Put the fried vegetables and all the spices except the garam masala. 
Season with salt.Toss till the spices nicely coat the vegetables. 
Pour water and let it cook till the vegetables are tender. 
Sprinkle the gram masala.
Serve with rice or Roti/Chapati.
Can also be taken as a side dish with Rice and Dal.