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Showing posts with label Mustard. Show all posts
Showing posts with label Mustard. Show all posts

08 August, 2013

Sorshe Ilish /Hilsa In Mustard Gravy

08 August, 2013


Monsoon and Ilish(Hilsa) are both synonyms to Bengalees. Its raining heavily in Kolkata and we all Bengalees have got hooked to Ilish. The fish markets are full of  Hilsa these days but the price is so costly that we cannot afford to buy it on a regular basis. What makes this fish popular is its awesome aroma which itself makes every dish delicious. Many delicious preparations can be made with this dish - Ilish Bhape,Paturi or even a simple bhaja or fry. Now,hilsa is also cooked in other ways like Ilish biryani, korma, mango hilsa, grilled or smoked with boneless hilsa and so on.
    Today I want to share the recipe of Sorshe llish,  a famous Bengali delicacy cooked in mustard sauce gravy. This is very easy to prepare but tastes awesome. It can be done in microwave too. This recipe cooked by my mother is my all time favourite. Hope u all would also enjoy this traditional Bengali dish.

Ingredients:

  • Hilsa fish - 7-8 pieces
  • Mustard seeds - 1 1/2 tbsp
  • Poppy seeds - 1 1/2 tbsp
  • Kalonjee(nigella seeds) - 1tsp
  • Yogurt - 2 tbsp (beaten)
  • Turmeric powder - 1 tsp
  • Red chilli powder - 1 tsp
  • Green chillies - 4-5 (slit)
  • Salt to taste and little sugar
  • Mustard oil for cooking

Method:

  1. Grind mustard seeds and poppy seeds with 2 green chillies and little water to a smooth paste.
  2. Heat mustard oil in a kadhai/wok and temper with nigella seeds.
  3. Now slowly add the mustard-poppy seed paste diluted with little water. Add turmeric powder and red chilli powder and saute for a minute.
  4. Next add the yoghurt and stir well.
  5. Add salt and sugar and a cup of water and bring it to a boil.
  6. Put the fish pieces gently in the kadhai adding slit green chillies.
  7. Cover and cook on low medium heat for 8-10 mins.
Serve warm with steamed rice and just N'Joy!
 

30 May, 2013

Guest Post From Kiran-Bangain Ka Bharta

30 May, 2013

Guest Post From Kiran-Bangain Ka Bharta

Kiran is a new blogger and she blogs at Kiran's Food Corner . She is a wonderful person and very beautiful too. Her blog has wonderful posts and lovely pictures. When I asked her if she wanted to do a guest post on my blog, she was delighted. I am sure you will love her website when you do visit it . We have been chatting a lot these days, and she is very friendly. Some of her recipes which I absolutely love are Tri-Colour Pooris , Banana Split , Biscuit Pizza and many more. This is the first time I am taking a guest post from another fellow blogger. I hope all of you blogger friends will give her a hearty and warm welcome. The guest post she has chosen is Baingan Bharta . So here goes...

Baingan Bharta:  

Bangain Ka Bharta
Bangain Ka Bharta

Ingredients: 

  • 3 medium Bringals (eggplants)
  • 4-5 tbsp Oil
  • 1 tsp Cumin seed
  • 1/2 tsp Mustard Seed
  • 3 Onions,chopped
  • 3 cups spring Onion,Chopped(green part)
  • 1 inch piece Of Ginger,chopped
  • 3 tsp Red chilly Powder
  • 1/4 tsp turmeric powder
  • 1/2 tbsp Coriander Powder
  • 5 Tomatoes,chopped
  • 8 Garlic Coves,chopped
  • Salt to taste
  • 4 tbsp Fresh coriander leaves,chopped               

Method:

Wash, pat dry and prick (1 or 2 places) eggplants. Roast them over open flame or in a tandoor/preheated oven until the skin scorches and starts peeling off and eggplants start to shrink.
Let them cool. You can cool them by dipping them in water. Remove skin and mash the pulp completely and remove seed. 
Heat oil in a kadhai. Add cumin and Mustard seeds. Cook for half a minute and add onions and sauté until translucent. Add ginger and garlic and cook for a minute.
Add Spring Onion,cook for a min,add tomatoes and cook till done.
Add red chilli, turmeric, coriander powder and salt and mix well.
Add mashed roasted eggplants. Cook for seven to eight minutes over medium heat, stirring continuously. Add coriander leaves. 
Serve hot with roti, chapati or parantha.
For step-by-step pictures, do visit her blog Kiran's Food Corner. (The link is given above.)

04 May, 2013

Paneer Bhape/Steamed Cottage Cheese In Mustard-Poppy Seed Gravy And Happy

04 May, 2013

Paneer Bhape/Steamed Cottage Cheese In Mustard-Poppy Seed Gravy And Happy 

Today I am going to post one of my favourite paneer dishes which is not only tasty but quite easy to prepare.This is one of my mom's delicacy. So, I want to dedicate this recipe to my mother on Mother's Day(12th May). This is a traditional Bengali dish and usually a steamed recipe, but my mother does it in a kadhai and so does I. It tastes really awesome. If you wish you can use 1/2 mustard oil and 1/2 white oil. To get rid of the raw smell of mustard, heat the oil till it starts to smoke. In Bengali cuisine, whenever mustard paste is used,  cooking in mustard oil gives the real taste and aroma. So try out this mustard flavoured paneer dish. (And don't forget to comment or subscribe! Njoy! )

Paneer Bhape/Steamed Cottage Cheese In Mustard-Poppy Seed Gravy

16 April, 2013

Koi Horo Gouri/ Koi Ganga Jamuna and Shubho Noboborsho!

16 April, 2013

Koi Horo Gouri/ Koi Ganga Jamuna and Shubho Noboborsho!

Koi  Ganga Jamuna - is a very authentic dish of Bengal. The name comes from its two kind of gravies - one spicy mustard gravy and another sweet and sour tamarind gravy. The taste is beyond description. I was very busy and could not post anything on Poila Boishakh, the start of the Bengali New Year. I prepared this simple, but awesome fish recipe which is a treat for all Bengalis. So hope you try it out and Belated Shubho Noboborsho to all of you and your families! (And don't forget to comment or subscribe!! Njoy!!)

Koi Horo Gouri/ Koi Ganga Jamuna and Shubho Noboborsho!




Ingredients:

  • Koi fish  - 4 (large,cleaned and descaled)
  • Mustard paste - 4 tbsp
  • Green chillies - 4-5
  • Turmeric powder - 1 tsp
  • Red chilli powder - 1 1/2 tsp
  • Salt and sugar - to taste
  • Mustard oil - 3 tbsp
  • Tamarind paste - 2 tbsp(can also use hot and sweet tomato sauce)

Method:

  1. Rub the fishes with little salt and turmeric powder and deep fry them in hot oil. Keep aside.
  2. Make a mixture by adding mustard paste, red chilli powder, turmeric powder, salt, green chillies and little water. Add this mixture to the oil and saute till oil floats on the surface.
  3. Next add 1/3 cup of water to make the gravy and bring the gravy to a boil. Now slowly arrange the fried fishes and when the gravy dries up a bit, switch off the flame.
  4. In another pan, heat mustard oil. To it add mustard seeds and when they splutter, add the tamarind paste, red chilli powder, salt, sugar and 1/3 cup of water. Bring the gravy to a boil and when the gravy thickens a bit turn off the flame.
  5. Pour the tamarind gravy in a serving bowl and carefully place the fishes with the mustard sauce gravy facing upwards. Dab the excess mustard gravy mixture on top. ( You can also replace the tamarind gravy with hot and sweet tomato sauce just as I did).
  6. Serve with steamed rice and enjoy the combo taste of this dish.



26 March, 2013

Rohu With Mustard / Poppy seed Paste/Sorshe Rui

26 March, 2013

Rohu With Mustard / Poppy seed Paste/Sorshe RuiRohu With Mustard / Poppy seed Paste/Sorshe Rui


I am Bengali by my roots. However, yesterday I realized I do not have many Bengali recipes in my blog. That is why I thought of  writing this simple and authentic Bengali recipe. Fried fish and mustard/poppy seeds is a fantastic combination. My friend who lives in U.K came to Kolkata for a short break and  visited me yesterday. She was very happy and enjoyed having shorshe rui , as they don't get the opportunity to have Bengali food in U.K too often. Hope you like it! (And don't forget to comment or subscribe! Njoy!!)

Fried fish




            Sorry, I didn't give all the step-by step pictures.

Ingredients:


  • Rohu fish - 8-10 pieces
  • Onion paste - 3 tbsp
  • Mustard & poppy seed paste- 50 gms each
  • Kalonji seeds - 1/2 tsp
  • Green chilli - 6-7
  • Tomato - 1 (sliced)
  • Coriander leaves - a few sprigs
  • Turmeric powder - 1 tsp
  • Sugar - 1 tsp 
  • Salt - to taste
  • Mustard oil for cooking

Method:

1. Coat the fishes sprinkling salt and turmeric powder and deep fry them in hot oil.
2. In the same oil, add kalonji seeds. When it splutters add the onion paste and stir till it turns golden brown in colour. Pour in the tomatoes and shallow fry.
3. Add turmeric powder, green chillies, and sugar. Saute the mixture for 2-3mins.
4. Next add the mustard & poppy seed paste diluted with 1/2 cup of water and the slit green chillies. Add salt and cook covered, stirring frequently for 10 mins.( If the gravy seems too dry, you may add some more water. But the gravy of this dish should be rather thick in consistency.)
5.Slide in the fried fishes and simmer for 4-5 mins. Turn off the flame.
6. Drizzle a spoonful of raw mustard oil on top and garnish with coriander leaves and green chillies.
7. Serve with hot steamed rice. It tastes really yummy.


       

20 November, 2012

Honey Mustard Chicken

20 November, 2012

Honey Mustard Chicken

I prepared this dish for dinner yesterday. Its my hubby's favourite, marinating the chicken breasts in honey, mustard and lemon juice. Put some filling and fry well. Simply this can be served with some fries and salad. But I made a gravy to make it more delicious. Its really tasty, try it out!


Ingredients:

Honey Mustard Chicken
Honey Mustard Chicken


  • Chicken breast - 6
  • White oil - 1 tbsp
  • Black pepper - 1/2 tsp
  • Lemon juice - 1 tsp
  • Honey - 1 tbsp
  • Salt - to taste

For filling


  • Mustard paste - 2 tsp 
  • Poppy seed paste - 2 tsp
  • Onion - 4 
  • Garlic (crushed) - 4 cloves
  • White oil - little
  • Coriander leaves - few

Method:

1. Heat oil in a pan. Add chopped onion and stir.
2. Next add mustard and poppy seed paste.
3. When it starts getting dry add crushed garlic and green chilli paste. Add coriander leaves and keep aside
4.Now marinate the chicken breasts with salt, pepper, lemon juice and honey for 1/2 hour.
5. Now add some onion filling in the breasts and fold like an omlette. Fry in white oil. When chicken turns tender keep it aside in a dish.

For Gravy
Onion - 1 (paste)
Garlic paste - 1/2 tsp
Ginger paste - 1 tsp
Cashew paste - 1 tsp
Coconut milk - 1/2 cup
Fresh cream - 1 tsp
Salt - to taste
Sugar - little
Honey - 2 tbsp

For tempering
Red chilli (whole)-n4
Black pepper(whole) - 4
Bay leaf - 4
Garam masala (whole) - few
Ghee/ Clarified butter  1 tbsp

Method:
1. Heat oil in a pan and add chopped onion and ginger garlic paste. Stir.
2. When fried a little add the cashew paste and coconut milk and give it a boil. 
3. Add the fried chicken pieces and allow it to boil for 5 mins after adding salt. Keep aside.
4. In a seperate pan heat ghee and add whole garam masala, bay leaf, black pepper, whole red chilli. When a nice aroma comes out add it to the gravy.
5. Serve hot garnished with fresh cream and honey.


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