Ridge gourd and rohu fish curry (macher jhol) in mustard paste

Bengalis love their fish curry or macher jhol loke anything in this world. We are brought up in this world where we get to taste,see and even learn many varieties of fish curry in our home kitchen. Here in,our place(Delhi/NCR) we get really get very good quality of rohu and Katla fish. Although other varieties are available but these two fish is available round the year in really good quality,thus not missing Kolkata for them.

My refridgerator was full with these today,so thought of combining and make something different.

Ingredients

1. Rohu fish - 500gms( cut in pieces)

2. Tomato - 3 nos medium size (chopped)

3. Onion - 1large(chopped)

4. Green chilly - 2 no(chopped)

5. Mustard seeds - 3 tbsp

6. Ginger paste - 2tsp

7. Panch phoron - 1tbsp

8. Turmeric powder - 1 tsp

9. Mustard oil as required

10. Salt to taste

11. Red chilly powder - 1 tsp

Method

I made the mustard paste by grinding them in a seel batta,but in case you don't have then make a paste In a blender.

Rub the fish with some salt and turmeric powder and keep aside for a minimum of 15 mins. Heat mustard oil In a pan and shallow fry the fish both sides,until light brown in colour. Drain and keep aside. In the same oil add panch phoron,green chilly and fry till they splutter. Add onion and tomatoes and cook till oil starts separating. Now add turmeric powder,salt,ridge gourd pieces.After a minute add some water,ginger paste,cover and cook,stirring occasionally, till the gourds are almost cooked. Now add fish,mustard paste and cook for 2 more mins. Serve hot with rice.

Note- dissolve the mustard paste with some water and strain out the black skin peels of the mustard,as it is difficult to digest.

Phataphat gawarfali (clustered beans)

I named the recipe as phataphat,because you cook this in a jiffy in a pressure cooker and not much preparation is required. I serve it in the lunchbox for hubby dear and so it has to be made fast with so many work to do in the morning. Best served with paranthas. I prefer chopping them previous night,as chopping early morning can be tedious and time consuming. I also grate the coconut in the night only.

Ideally gawarfali has a slight bitter taste as compared to beans,but somehow that bitterness actually enhances it's taste.

So here it is,hope you make them in your kitchen and enjoy eating it too.

Method

1. Gawarfali - 500gms( chopped)

2. Tomato - 3 medium size ( chopped)

3. Coconut grated - 1/2 cup

4. Ginger garlic paste - 1 tbsp

5.green chilly - 2 nos( chopped )

6. Turmeric powder - 1 tsp

7. Coriander powder - 1 tsp

8. Mustard/refined oil - 3tbsp

9. Salt to taste

10. Asafoetida (heeng) - 1/4 tsp

11. Red chilly powder - 1tsp

Method

Heat oil in a pressure cooker,add green chillies and fry for few secs. Next add ginger garlic paste and fry for some more time. Add tomatoes and fry till fat starts separating. Mix in the gawarfali and fry for a min. Now add all the dry spices,coconut and stir fry for few more secs. Last add small amount of water,close the lid and preesure cook till 2 whistles. Before serving garnish with some more grated coconut.

Oats and raw banana tikkis

The weather in Delhi/NCR has become quite uncertain these days. One day we are having good rainfall,thus making the weather very cool and pleasant ,then the other day it's again hot and humid with bright sunshine. The moment I think ,no need of the AC anymore,next day I am proved wrong. Anyways,it's still a good experience on those windy days. 

I am quite fond of various type of biscuits with my tea,but this Sunday thought of dishing out something different,which is healthy too. So here I made this tikkis and enjoyed them with hot tea. I didn't go for much decoration and just photographed from my plate and enjoyed having it in one of those good weather day. Hope you too find it interesting and make it in your kitchen.

Ingredients

1. Raw banana - 3 nos ( boiled,peeled and mashed)

2. Potatoes - 3 medium ( boiled,peeled and mashed)

3. Oats - 1/2 cup( for binding,increase if necessary)

4. Ginger garlic paste - 1tbsp

5. Green chilly - 2 nos(chopped)

6. Cumin powder - 1/2 tsp

7. Dry mango powder - 1 tsp

8. Coriander leaves - 4 tsp(chopped)

9. Salt to taste

10. Refined oil for shallow frying

Method

Mix all the ingredients,except oil in a mixing bowl.shape them into tikkis. Shallow fry from both side still golden brown.

Serve hot with tomato sauce and hot masala tea.

Chocolate yoghurt icecream

Yoghurt is the present favourite food in my house. Simple reason behind being,it is my daughter's favourite and wants it everyday with her lunch.Surprisingly,she prefers it sour and I always add small amount of sugar. As a result,now my fridge always is stocked with yoghurt. This Sunday,I just thought of making this icecream which actually involves no cooking and is just an assembly of 3 ingredients. Hope you like it too and make and enjoy with your family.

 

Ingredients

1. Yoghurt - 300gms

2. Milkmaid ( condensed milk) - 1/2 tin

3. Drinking chocolate powder - 4 tbsp

4. For garnishing - chopped nuts and coloured edible beads

Put the yoghurt in a big strainer and place it on a vessel. This way all the extra moisture will drain. Keep it in the refrigerator for 2-3 hrs. Now put the drained yoghurt in a mixing bowl and whip it,with a fork or an egg whisker.now add condensed milk and drinking chocolate powder and mix well to give a smooth texture. Freeze overnight or minimum 6-7 hrs. Garnish with nuts and beads or as desired.

Note - You can also use cocoa powder along with some sugar instead of drinking chocolate.