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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!
 

05 August, 2013

Mughlai Shahi Chicken Korma

05 August, 2013

This is a famous Mughlai cuisine which is a gravy with mix of spices, yogurt nuts and butter giving this chicken curry a mouth-watering creamy taste. A traditional mildly sweet, delicious North Indian recipe. When I invited some of my friends yesterday I made this chicken dish and they all appreciated. It tasted really great Give this a try and I hope that you'd really enjoy it!
    

Ingredients:

  • Chicken - 1/2 kg ( with bones)
  • Yogurt -  1 cup
  • Onion - 2 (sliced)
  • Almonds - 8-10 ( blanched)  
  • Raisins - 20 
  • Garlic paste - 2 tsp
  • Ginger paste - 1 tsp
  • Turmeric powder - 1 tsp
  • Kashmiri red chilli powder - 2 tsp 
  • Cumin powder - 1 tsp
  • Coriander powder - 1tsp
  • Pepper powder - 1 tsp
  • Mace and Nutmeg powder - 1/2 tsp  each
  • Cinnamon powder - 1/2 tsp
  • Salt and Sugar to taste
  •  Coriander leaves

       Method:

  1. Marinate the chicken pieces with ginger garlic paste for 1 hour.
  2. Heat oil in a pan and fry the onion slices till brown. Keep on a paper towel. Now blend half of the fried onion, almonds, raisins with little water to make a smooth paste.
  3. In a small bowl take the yoghurt and add to it turmeric, red chilli, cumin, coriander, pepper powder, nutmeg, mace, cinnamon powder,salt and sugar. Whisk till smooth.
  4.  Heat oil in a pan and add whole peppercorns. When it crackles, add the chicken pieces and fry them till light brown on both sides. Keep aside.
  5. Next pour some oil in the same pan. Add cinnamon and cardamom pods and the almond, raisin and onion paste. Fry till oil starts seperating.
  6. Remove the pan from heat and wait till it cools a bit. Now add the yoghurt mixture and stir well. Transfer the pan again to medium heat.
  7. Add the fried chicken pieces and cook on medium to low heat for 20 mins or till the chicken turns tender. Adjust seasoning.
  8. Garnish with fried onions and chopped coriander leaves.
  9. Goes well with paratha, naan, pulao.  N'Joy!!

29 July, 2013

Fish Chop

29 July, 2013

Bongs and fish are two synonymous words. They just love fish and eat in various forms according to their mood. It was raining all day through and its being a rainy evening the bong's heart and taste buds are cribbing for some fish chops. I had few pieces of fish in my fridge and so thought of making this fish chops. They are super easy to make and totally addictive. Just try them and N'joy!!

Ingredients:

  • Katla/Bhetki fish  - 1/2 kg
  • Potatoes - 2 (boiled and mashed)
  • Lime juice - 2 tbsp
  • Onion -1 (roughly chopped)
  • Ginger - 1 tbsp (grated)
  • Garlic - 1 tsp (grated)
  • Green chilli - 1 tsp (chopped)
  • Turmeric powder - 1/2 tsp
  • Red chilli powder - 1 tsp
  • Cumin powder - 1 tsp
  • Coriander powder  - 1 tsp
  • Garam masala powder - 1 tsp
  • Sugar - 1 tsp
  • Salt to taste 
  • Cornflour - 4 tbsp
  • Breadcrumbs - As required

Method:

  1. Wash the fish pieces and marinate with salt ,lime juice and turmeric powder for 5 mins. Now boil the fish pieces in microwave for 6-8 mins. Cool, mash and remove the bones thoroughly.
  2. In a pan, heat oil and add the chopped onions. Fry them for 5 mins on medium heat.
  3. Now add grated ginger, garlic,turmeric powder, red chilli powder, cumin and coriander powder. Fry them nicely so that the raw smell goes off.
  4. Next add the mashed fish and potato and fry till the mixture becomes completely dry. Add garam masala powder and allow it to cool. Give them the shape of chops of your choice.
  5. In a bowl, add the cornflour with water to make a smooth batter of thin consistency. 
  6. Dip the fish chops in the batter and roll over breadcrumbs. Refrigerate for at least 30 mins.
  7. Heat oil in a wok and deep fry them till both the sides turn crispy brown.
  8. Sprinkle some black salt and enjoy with your favourite sauce or chutney. 

26 July, 2013

Phulkopi Bhape /Cauliflower in Mustard Coconut Paste

26 July, 2013


If you love cauliflower then you may try this recipe. Its a bit different but a very popular and signature dish of  Bengal. This is one of my most favourite cauliflower recipe. Cauliflower  with mustard and coconut paste -- its really delicious and I am sure you all would love every bit of it. So just try it out and enjoy!!

Ingredients:

  • Cauliflower-1(Cut into medium florets)
  • Potato - 1 (Thinly sliced)
  • Mustard coconut paste - 3-4 tbsp (Mix black mustard seeds, grated coconut 4 tbsp with 1 green chilli to make the paste)
  • Kalonji/Nigella seeds - 1 tsp
  • Turmeric powder - 1 tsp
  • Mustard oil - 5-6 tbsp
  • Sugar - 1 tbsp 
  • Salt to taste
  • Green chillies - 3-4 (slit lengthwise)
  • Coriander leaves (chopped) - 1 tbsp

Method:

  1. Take water in a pan mixed with salt and bring it to a boil. Add the cauliflower florets and cook them on high flame for 3-4 mins.  Drain the water and keep them aside.
  2. Heat oil in a pan and temper with nigella seeds and green chillies. Add the thinly sliced potatoes and fry for 2-3 mins. (optional). Now add the cauliflower florets and saute for a min. on high flame.
  3. Now add turmeric powder, salt and sugar. Mix well and cook covered till the cauliflower is 80% done. No need to add water.
  4. Next add the mustard paste and mix gently so that the florets are nicely coated with the paste. Now cover and cook till the veggies turn soft.
  5. Turn off the flame and drizzle some mustard oil and chopped coriander leaves to garnish.
  6. Serve hot with steamed white rice. Enjoy!!   
Sending this to : Gujarati Zaika- 1st Anniversary Celebration



10 July, 2013

Sunday Special - Mutton Curry

10 July, 2013

I love spicy cooking specially on weekends.This is a quite simple dish, yet delicious and mouthwatering. It is a wholesome dish and can be relished simply with plain rice,salad and raita. The thickened rich gravy tastes just as good with hot chapattis and parathas. This is my mother's recipe as this used to be our Sunday special. Try to prepare this in a pressure cooker where u can save your time as well as make the mutton really tender and juicy. So, just try it out and N'Joy!!

Sunday Special - Mutton Curry
   Yummy Mutton Curry

Ingredients:

  • Mutton - 1 kg (washed and cleaned)
  • Potato (Cut in half) - 2 (Optional)
  • Onion - 3 
  • Ginger - 2" piece
  • Garlic - 10-12 cloves\
  • Tomato - 1 (chopped)
  • Yoghurt - 2 tbsp
  • Turmeric powder - 1 tsp
  • Red chilli powder/Kashmiri mirch - 1 tsp
  • Cumin powder - 2 tsp
  • Mustard oil - 2 tbsp
  • Whole spices -  (cardamom-4, cloves- 4, cinnamon - 2" stick)
  • Sugar- 1 tsp
  • Bay leaf - 2-3
  • Salt to taste

Method:

  1. Make a paste of onion, ginger and garlic. 
  2. In a bowl, marinate the meat with onion,ginger,garlic paste, tomato, turmeric, red chilli, cumin powder, yoghurt, mustard oil and salt for 2-3 hours.
  3. Heat oil in a kadhai /pressure cooker. To it add a tsp of sugar and caramelize it. Next temper the oil with half of  the whole spices and bay leaf. 
  4. Now fry the potatoes and add the marinated mutton. Mix everything well and let it cook for some time. Stir in between so that the meat does not stick to the bottom of the cooker/kadhai.
  5. The met will leave some water.Wait for the water to dry up and the mutton to change colour. If you want a rich gravy cook till oil leaves the surface and add little water, but if you want a lighter gravy, stir well and add enough water. Adjust salt and close the lid of the pressure cooker. Cook on high till one whistle and then simmer and give  two whistles and switch off.
  6. Now make a wet paste with 2-3 green cardamom, 2 cloves, 1" cinnamon and little water. Once the pressure  is released open the lid and add the freshly made garam masala paste and a tsp of ghee/clarified butter. 
  7. Close the lid again to retain the flavour of garam masala and open at the time of serving.
  8. Serve hot with plain steamed rice / pulao. N'Joy!!
Sunday Special - Mutton Curry with rice


01 July, 2013

Kakrol Pur / Stuffed Teasel Gourd

01 July, 2013

Yesterday I prepared this kakrol pur / stuffed teasel gourd and every one enjoyed it. This is quite an easy preparation, crunchy on the outside and delicious stuffing inside. One of my sisters had come over to my house yesterday and I served her this traditional Bengali starter and it was finished as soon as it was served. So, do try this at home and hope you like it! (And don't forget to comment or subscribe! Njoy!)

Kakrol Pur / Stuffed Teasel Gourd

Ingredients:

  • Kakrol / Teasel gourd - 6
  • Onion - 1 (sliced)
  • Mustard seeds - 2 tbsp (made to paste with 2-3 green chillies)
  • Poppy seeds - 2 tbsp (made to paste)
  • Grated coconut - 1/2 cup
  • Turmeric powder - 1/2 tsp
  • Hing powder/asafoetida - 1/2 tsp
  • Gram flour - 3 tbsp
  • Rice flour - 2 tbsp
  • Sugar - 1-2 tsp
  • Salt to taste 
  • Oil - for frying

Method:

  1. Scrape the rough outer surface of the kakrols with a knife. Boil in slightly salty water in microwave for 7-8 mins or till the seeds become tender.Cut them lengthwise and remove the seeds using a spoon and keep them aside.
  2. Heat oil in a pan. Add sliced onions and fry till they change colour. To it add, poppy seed paste, mustard paste, grated coconut, mashed tender seeds, hing powder, salt, sugar and turmeric powder. Cook them for 4-5 mins stirring continuously or till the mixture leaves the side of the pan. Keep aside to cool.
  3. Stuff the kakrols / teasel gourd with poppy-coconut mixture.
  4. Make a batter with chickpea flour, rice flour, turmeric powder, salt, sugar, baking soda and water.
  5. Heat oil in a deep pan, coat the kakrols in the batter and deep fry them till golden brown.
  6. Serve hot with steamed rice or as a starter.
Kakrol Pur / Stuffed Teasel Gourd-On Plate

Kakrol Pur / Stuffed Teasel Gourd-Fried



29 June, 2013

Chicken Stew

29 June, 2013

Chicken stew is a really healthy and delicious dish. My family loves it for its simple, yet wonderful taste. Loaded with the goodness of healthy veggies and heavenly chicken, this meal is very filling and you all are sure to like it. Kids also will love this stew very much-I'm sure. Do try this dish at home and hope you enjoy it as much as I did! (And don't forget to comment or subscribe! Njoy!)

Chicken Stew


Ingredients:

  • Chicken - 1/2 kg
  • Unsalted butter - 2 tbsp
  • Onion - 1 (sliced)
  • Garlic - 5-6 cloves (crushed)
  • Potato - 1 (diced)
  • Carrot - 1 (diced)
  • French beans - 7-8 (cut into 1" pieces)
  • Whole wheat flour /atta - 1 tbsp
  • Milk - 1/2 cup 
  • Chicken stock - 2cups
  • Black pepper powder - 1 1/2 tsp
  • Salt to taste

Method:

  1. Heat unsalted butter in a pan. To it add the sliced onion, crushed garlic, potato, carrot and saute for 4-5 mins on high flame. 
  2. Add whole wheat flour to the vegetables and saute for a minute. Next add the chicken pieces,salt and again saute for 8- 10 mins.
  3. Add chicken stock and pepper powder and bring to a boil. Cover and cook for 3-4 mins.
  4. Remove the lid and add the french beans, mix nicely and cook. Add milk, pepper powder and cook covered on medium flame for 7-8 mins.
  5. Serve hot with garlic bread / toast. Enjoy!!!
Chicken Stew-Preparation

Chicken Stew-Frying

Chicken Stew-OnPlate

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