Fish in spinach sauce

I used a good quality non-stick frying pan.In case you want to add oil just coat a non-stick frying pan with 1tsp of olive oil.A very tasty recipe for all the weight-watcher people and a must try.



Ingredients

1.Katla fish - 6 pieces(try with anyother boneless fish also)
2.Spinach  - 250gms( blanched)
3.Ginger  - 1inch
4.Garlic  - 6cloves
5.Cumin powder - 1tsp(freshly roasted and  grounded )
6.Coriander powder - 1/2tsp
7.Green chilly - 2nos
8.Salt to taste
9.Lemon - 2nos

Method

Marinate the fish with salt and juice of one lemon.Keep aside for 15minutes.In a blender make a fine paste of blanched spinach,ginger,garlic,green chilly.Heat a non stick frying pan and layer the fish along with all the juice.Lower down the flame.Turn the side of the fish and cook for 2 to 3 minutes.Add the spinach paste and gently mix the fish with the paste.Add salt and boil for 2minutes in low flame uncovered to retain the bright green colour.Add cumin powder,coriander powder and cook for one more minute.Check, that the fish is cooked completely.Sprinkle juice of a lemon and serve hot with rice.

Dahi vada

Ingredients

1.Urad dal - 1cup(soaked and ground to a paste)
2.Coriander seeds - 1tsp
3.Ginger paste - 1tsp
4.Tamarind chutmey - 1/2cup
5.Curd - 1cup
6.Cumin powder -1tsp(freshly roasted and grounded)
7.Chat masala - 1tsp
8.Salt to taste
9.Sugar - 1tsp
10.Refined oil for deep frying
11.Potato bhujji for garnishing

Method

In a mixing bowl mix urad dal batter,salt,ginger,coriander seeds.
In a separate bowl whisk curd and add sugar,salt,cumin powder and mix well till sugar dissolves.Keep aside.
Heat oil in a wok and pour 1 ladle of the batter to make vada.2 to 3 vadas can be made at a time.Keep some hot water in a veesel ready,soak the fried vadas in the hot water for 2 to 3 minutes, take them out and keep in a colander to drain excess water.Next soak them in the whisked curd.In a plate place vada with the curd,layer with tamarind chutney,sprinkle some chat masala,cumin powder,red chilly powder(optional)potato bhujji and serve.

Jamai shashti platter - A bengali festivity for the son in laws

Singhara fish paturi

Ideally this dish should be made with bhetki fish.I tried with singhara fish and found its equally delicious.You can try with any other boneless fish.






Ingredients

1.Singhara fish - 4pieces
2.Coconut grated - 1/2cup
3.Mustard seeds - 2tsp
4.Green chilly - 2nos
5.Turmeric powder - 1/2tsp
6.Ginger - 1inch
7.Curd - 1/4cup(hung curd)
8.Banana leaf for wrapping
9.Thread to tie
10.Mustard oil - 1tbsp
11.Salt to taste

Method

Make a paste of coconut,mustard seeds,green chilly,ginger,curd.To this mixture add salt,turmeric powder and mustard oil.Take a rectangle portion of a banana leaf,spread a small amount mixture and lay a fish piece on it.Cover the fish with another layer of the mixture.Refer the image to understand better.Fold the banana leaf and tie with the thread.Repeat the procedure for the other fish pieces too.Now steam them for 15mins approximately.You can also cook in microwave by keeping them in a micro safe bowl and cook for 8 to 10 mins in a high micro mode.Serve hot with rice.

Potoler dorma

This is a famous bengali stuffed parwal(pointed gourd) dish,but I made it in my own way.





Ingredients

1.Parwal(pointed gourd) - 10 pieces
2. Grated Coconut - 1/2cup
3.Cottage cheese grated - 1/2cup
4.Curd - 1/4cup
5.Green chilly - 1no(chopped)
6.Onion  - 1medium
7.Garlic - 5cloves
8.Ginger - 1inch
9.Tomato - 1no medium size
10.Cumin seeds - 1tsp
11.Star anise - 1no
12.Javitri - 1no
13.Red chilly powder - 1/2tsp
14.Turmeric powder - 1/2tsp
15.Mustard oil - 6tsp
16.Salt to taste
17.Coriander powder - 1/2tsp

Method

Peel parwal roughly and scoop out the seeds.Rub little turmeric and salt and pan fry them in mustard oil till they are almost cooked.Remove from pan
In another mixing bowl mix grated coconut,cottage cheese,salt and chopped green chilly.Stuff this mixture into the parwal.Remember to save atleast 4tsp of this mixture to be added into the gravy.
Make a paste of onion,ginger,galic,javitri,star anise,cumin seeds,tomato.
Heat oil in a pan and add the onion paste into it.Stir fry till fat starts releasing.Next add coriander powder,turmeric powder,red chilly powder,salt,curd and fry for some more time.Add the stuffed parwal along with some water and the remaining coconut mixture and cook for one more minute.Add garam masala powder and give a final stir.Serve hot with steamed rice.

Drunken meat n arbi

Ingredients

1.Mutton liver - 250gms
2.Arbi - 500gms(boiled and peeled)
3.Ginger paste - 1tsp
4.Garlic paste - 2tsp
5.Coriander seeds - 1tsp
6.White til - For garnishing(dry roasted)
7.Red wine - 1/2cup
8.Sugar - 1tsp
9.Salt to taste
10.Olive oil - 5tsp

Method

Heat oil in a non-stick pan and fry the boiled arbi in a medium flame, till light golden brown in colour.Remove from pan.In the same pan add coriander seeds and fry for 10secs.Add ginger garlic paste and fry till fat starts releasing.Add mutton liver pieces and salt.Lower the flame and cook covered, till its almost cooked,stirring occasionally.Add arbi,red wine and cook for some more time.Add sugar and cook for one more minute.Garnish with white til.Serve hot.

Watermelon n Mango drink

Ingredients

1.Watermelon - 200gms
2.Mango - 100gms
3.Rock salt to taste
4.Sugar - 2tsp
5.Roasted cumin powder - 1/2tsp
6.Lemon juice - 1/4tsp

Method

Blend watermelon and mango in a blender.Sieve through a strainer.Add lemon juice,rock salt and cumin powder.Serve chilled.

Green Pabda fish

Ingredients

1.Pabda fish - 500gms(cut into two pieces)
2.Almond - 8nos(soaked in water)
3.Ginger - 1inch
4.Green chilly - 2nos
5.Coriander - 200gms
6.Cumin seeds - 1tsp
7.Mustard seeds - 3tsp( soaked in water)
8.Salt to taste
9.Mustard oil  - 6tsp
10.Turmeric powder - 1tsp

Method

Make a paste of almond,ginger,green chilly,coriander,cumin seeds,mustard seeds with the help of little water.
Rub the fish with salt and turmeric powder and pan fry them from both sides.Pour the paste into the fish and salt,and boil for 2mins approximately till the fish is cooked thoroughly.Serve hot with steamed rice.

Tinda n Arbi - round gourd n colocasia

Ingredients

1.Tinda - 4nos(cut from top and seeds scooped out)
2.Arbi - 3nos(boiled,peeled and mashed)
3.Onion - 1 medium size(finely chopped)
4.Coriander - 2tsp(finely chopped)
5.Red chilly powder - 1tsp
6.Lemon juice - 1tsp
7.Salt to taste
8.Refined oil - 4tsp
9.Cumin seeds - 1/2tsp

Method

Heat oil in a pan and pan fry tindas from all sides in low flame,covered until cooked through.Remove from pan.In the same pan add cumin seeds,onion and cook till fat starts releasing.Mix in the arbi,salt,coriander,red chilly powder and stir fry for 1 minute in medium flame.Switch off the flame and add lemon juice to it.Mix well.Now stuff this mixture into the tindas and serve hot as a side dish to the main course.

Peppery chicken

Ingredients

1.Chicken - 500gms
2.Curd - 250gms
3.Garlic - 3tsp(chopped)
4.Black pepper powder - 2tsp(freshly coarsely grounded)
5.Coriander powder - 1/2tsp
6.Salt to taste
7.Olive oil - 2tsp

Method

Marinate the chicken with curd,salt,coriander powder for a minimum of 1hr.Heat oil in pan and add garlic,cook till they change light brown in colour.Add in the marinated chicken with all its marination paste,cover and cook in a low flame till the chicken is thoroughly cooked.Keep stirring occasionally.Now mix in black pepper powder giving a final stir.Serve hot with chappati,naan,parathas or bread.

Parwal papad - Poppadam in pointed gourd

Ingredients

1.Parwal - 6nos(seeds scooped out)
2.Papad - 3nos(dry roasted)
3.Onion - 1no medium size(chopped)
4.Tomato - 1no medium size(chopped)
5.Coriander leaves - 6tsp(chopped)
6.Turmeric powder - 1/2tsp
7.Salt to taste
8.Mustard oil  - 4tsp

Method

Rub the parwal with salt and turmeric powder.Heat oil in a pan and fry parwal all over in low flame,covering occasionally.Remove from pan.In the same oil add onion,tomato and stir fry on high flame till onions turn pink in colour.Remember onion and tomato should be crunchy.Switch off the flame and add coriander leaves and papad(crushed), mixing them well.Fill in this mixture into the parwals and serve hot as a side dish or a starter.

Chicken achari - Chicken n pickles

Ingredients

1.Chicken - 500gms
2.Ginger paste - 1tsp
3.Garlic paste - 2tsp
4.Mango pickle - 2pieces of mango with 2tsp masala of it
5.Stuffed red chilly pickle - 1no of red chilly pickle and 2tsp of its pickle oil
6.Turmeric powder - 1tsp
7.Curd - 4tsp
8.Salt to taste
9.Mustard oil - 2tsp

Method

Marinate the chicken for a minimum of 1hr with curd,turmeric powder,salt and 2tsp oil of red chilly pickle.Keep aside.
Heat oil in a pan and add ginger,garlic paste.Stir fry till fat starts releasing.Mix in the marinated chicken and cook, covered in a low flame till the chicken is cooked through.Keep stirring occasionally.Now add mango pickle and its masala and cook for a minute.Squeeze out the masala from red chilly pickle and add to the chicken.Tear the red chilly and add into the chicken.Cook for one more minute and serve hot with chapatti or bread.

Rajma cutlet - A kidney bean starter

Ingredients

1.Rajma boiled - 1cup
2.Potato boiled and mashed - 1 1/2cup
3.Ginger grated - 2tsp
4.Coriander leaves - 6tsp(finely chopped)
5.Cumin powder - 1tsp(freshly roasted and grounded)
6.Dry mango powder - 1/2tsp
7.Salt to taste
8.Bread slices - 4nos
9.Refined oil for shallow frying

Method

In a mixing bowl mash the rajmas and mix potato to it.Add cumin powder,dry mango powder,coriander leaves,salt,ginger and mix well.Wet the bread slices with water and squeeze out all the excess moisture.Fill the mixture in between 2 bread slices and shape them into big cutlets.It will fetch 2 big size cutlets.Heat oil in a pan and shallow fry from both sides till golden brown and crisp.

Ingredients for the mango chutney

1.Raw mango - 2nos(peeled and diced)
2.Mustard seeds - 1tsp
3.Whole red chilly - 1no
4.Turmeric powder - 1/2tsp
5.Salt to taste
6.Sugar - 6tsp
7.Refined oil - 1tsp

Method

Heat oil in a pressure cooker and add mustard seeds,whole red chilly and heat till it crackles.Add raw mangoes,turmeric powder,salt and little water.Pressure cook for 2 whistles.Once pressure releases open the cooker and add sugar to the chutney.Sugar will melt within 5minutes,stir to mix it well and cool.

Serve hot cutlets with cold chutney and enjoy.

Soya wonder - A no-oil recipe

Ingredients

1.Soya nuggets - 1cup
2.Potato - 2 nos big(diced and boiled)
3.Tomato - 2nos(medium size)
4.Onion - 1 no small size
5.Ginger - 2inch
6.Garlic - 4cloves
7.Cumin powder - 1tsp(freshly roasted and grounded)
8.Coriander powder - 1/2tsp
9.Garam masala powder - 1/2tsp
10.Salt to taste
11.Coriander leaves - 1/2cup(finely chopped)
12.Turmeric powder - 1/2tsp
13.Red kashmiri chilly powder - 1tsp
14.green chilly - 1no

Method

Make a  paste of tomato,onion,ginger,garlic,green chilly and keep aside.Soak the soya nuggets in hot water for 2minutes and then drain and squeeze the moisture out from it.Heat a pan and pour the tomato paste into it.Once it starts boiling lower the flame and add turmeric powder,coriander powder,salt,red chilly powder and cook for 1 minute.Add soya nuggets,potato and cook further for 2minutes.Mix in coriander leaves,cumin powder and garam masala powder.Serve hot with brown bread.

Aam Sandesh - Mango cheese sweet

Ingredients

1.Chena - 200gms(made by cuddling 1litre milk with 3tsp curd)
2.Ripe mango pulp - 50gms
3.Sugar powder - 75gms

Method

Squeeze out all the extra moisture from the chena.Knead it for 5minutes to get a smooth dough.Add mango pulp,sugar powder and knead for a minute till all the ingredients mixes well.Heat a pan and cook the mixture till all the excess moisture dries up.Once cool knead it for 3 to 4minutes and shape them as desired.Refrigerate minimum for 1hour to set,before serving.

Veg Platter

Ingredients for tomato rice

1.Rice (boiled) - 2cups
2.Tomato paste - 1cup(simply blend tomatoes)
3.Garlic chopped - 2tsp
4.Ginger paste - 1tsp
5.Coriander chopped- 1/4cup
6.Sugar - 1tsp
7.Salt to taste
8.Olive oil - 1tsp

Method

Heat olive oil in a pan.Add sugar and heat till it caramelizes.Add ginger,garlic and stir fry for a minute.Add tomato paste,salt and cook for a minute.Add rice,coriander leaves and stir fry on high flame till dry.

Ingredients for vegetable,paneer mix

1.Paneer(cottage cheese) - 200gms(diced)
2.Capsicum - 1 no (broadly chopped)
3.Tomato - 2nos (broadly chopped)
4.Garlic paste - 2tsp
5.Ginger paste - 1tsp
6.Lemon juice - 2tsp
7.Black pepper powder - 1tsp
8.Salt to taste
9.Olive oil - 2tsp

Method

In a large mixing bowl add paneer,capsicum,tomatoes.In it add ginger garlic paste,lemon juice,black pepper powder,olive oil and marinate for 30mins.Now add salt to the mixture.Heat a pan and first cook paneer from both sides.Remove from the pan.Now add all the veggies and stir fry on high flame for a minute.Remove from pan and keep aside.

Cut potatoes lengthwise and rub salt on them.Heat oil in a pan and shallow fry them till crispy.

Plate the rice,veggies and potato fries as shown in the picture.Serve hot.

Chicken fried rice(Cooked in pressure cooker)

Ingredients

1.Chicken - 400gms (boil for 1 whistle in the pressure cooker and keep the stock)
2.Garlic - 3tsp(chopped)
3.Shahajeera - 1tsp
4.Black pepper - 1tsp
5.Big Cardamon - 1no
6.Green cardamom - 2nos
7.Cloves - 4nos
8.Cinnamon - 2inch
9.Bay leaf - 2nos
10.Star anise - 1no
11.Desi ghee - 4tsp
12.Salt to taste
13.Basmati rice - 1cup

Method
Heat desi ghee in a pressure cooker.Add bay leaf,shah jeera,black pepper,big and small cardamom,cloves,cinnamon,star anise and allow to heat till a strong aroma starts releasing.Next add garlic and fry till it starts changing colour.Next add rice and chicken pieces and stir fry for some time.Add the chicken stock to the rice.Proportion is 1 portion of rice and  2 portion of chicken stock.Add salt and close the lid of the pressure cooker.Cook till 1 whistle of the cooker.Serve hot.

Fusion Fish

Ingredients

1.Pabda fish - 500gms(will taste good with pompfret,bhetki, also)
2.Panch phoron - 2tsp(Bengali 5 spice)
3.Ginger paste - 2tsp
4.Oyster sauce - 2tbsp
5.Soya sauce - 1tbsp
6.Turmeric powder - 1/2tsp
7.Salt to taste
8.Olive oil - for pan frying
9.Coriander leaves and onion rings for garnishing

Method

Rub the fish pieces with salt and turmeric.Heat oil and just toss the fishes in high flame for few seconds.Remove from the pan and keep aside.In the same pan add panch phoron and cook till they start crackling.Add ginger paste,turmeric powder and stir fry for few seconds.Mix oyster sauce,soya sauce,water,salt and cook for a few seconds.Drop in all the fish pieces into it and add some water if required.Garnish with coriander leaves and onion rings.Serve hot with steamed rice.

Note - Panch phoron consists of cumin seeds,fennel seeds,fenugreek seeds,mustard seeds,nigella seeds.

Honey chicken

Ingredients

1.Chicken - 500gms
2.Ginger paste - 1 1/2tsp
3.Garlic paste - 3tsp
4.Honey - 3tbsp
5.Corn flour - 3tsp
6.Lemon juice - 1tsp
7.Red chilly flakes - 1tsp
8.Salt to taste
9.Refined oil
10.Corn flour for dusting
11.White til - 4tsp(dry roasted)
12.Baking powder - 1/2tsp
13.Maida - 2tsp

Method

Marinate the chicken with salt,lemon juice,chilly flakes and keep aside for 1hr. In a mixing bowl add 1tsp corn flour,baking powder,maida and mix well.Heat sufficient oil for pan frying.Spread some amount of cornflour on a plate.Dip the chicken in the batter and roll over with the cornflour.Dust away extra cornflour as it should form a thin coating on the chicken.Repeat with other chicken pieces as well.Pan fry them from both sides keeping the flame low.It will take 12 to 15mins.Pierce a fork through one of the chicken pieces to check if its completely cooked.Keep aside.Heat 3tsp oil in a pan and add ginger garlic paste.Stir fry for some time.In a bowl mix 2tsp corn flour with water.Pour over this into the pan and add salt.Once it thickens switch off the flame and add honey,stir well.Now toss in the chicken pieces and mix well.Serve it on a serving plate and garnish with roasted til.Serve hot.

Kathal Kofta Curry - Jackfruit balls in gravy

Ingredients for Kofta

1.Jackfruit - 1cup(boiled and mashed)
2.Paneer - 1cup(squeaze out all the excess moisture)
3.Ginger garlic paste - 1tsp
4.Green chilly - 2nos(chopped)
5.Cumin seeds - 1/2tsp
6.Chat masala - 1tsp
7.Salt to taste
8.Refined oil for deep frying

Method

Mix all the ingredients in a bowl and make several balls out of the entire mixture.Deep fry until golden brown

Ingredients for gravy

1.Onion - 1big size
2.Ginger - 2inch
3.Garlic - 5 to 6 cloves(thick ones)
4.Tomato - 2nos big size
5.Sugar - 1tsp
6.Turmeric powder - 1tsp
7.Almonds - 6nos(soaked in water)
8.Coriander powder - 1tsp
9.Cumin powder - 1tsp
10.Refined oil - 4tsp
11.Bay leaf - 2nos
12.Garam masala - 1tsp
13.Coriander and fresh cream for garnishing
14.Kashmiri red chilly powder - 1tsp

Method
Make a paste of onion,ginger,garlic,tomato,almond.Keep aside.
Heat oil in a pan.Add sugar and heat,till it caramelizes.Add bay leaf and the paste.Stir fry till fat starts releasing.Mix in  turmeric powder,cumin powder,coriander powder,salt.Add a little water to form a thick gravy.Toss in the jackfruit koftas and cook for 30seconds, once turning the sides of koftas.Switch off the flame and add garam masala.Keep it covered for 15minutes till koftas absorbs some moisture.Serve hot and garnish with coriander leaves and fresh cream.