Brinjal n jaggery(gur)

Ingredients

1. Small brinjal - 4 nos
2. Fresh coconut grated - 1/2 cup
3. Jaggery - 1/4 cup
4. Whole red chilly -2 nos
5. Roasted peanut - 1/5 cup( roughly grounded)
6. Mustard oil for pan frying
7. Salt to taste

Method

Heat oil in a pan and stir fry the brinjals for some time. Remove  from pan. In the same oil add whole red chilly and allow it to crackle.now add coconut,peanuts and stir fry for a minute . Add brinjals,salt,jaggery and small amount of water,cover and cook until the brinjals are thoroughly cooked.Garnish with some peanuts and serve hot.

Tomato,date,mango pulp bar chutney-Traditional Bengali recipe

Mango pulp bar popularly called Aamshotto in Bengali is delicious and gives a unique taste to the recipe.

Ingredients

1. Tomato - 500gms( diced)
2. Dates - 1 bowl ( deseeded)
3. Mango pulp bar - 100gms
4. Sugar - 50 gms( feel free to add more for more sweetness)
5. Mustard seeds - 1 tsp
6. Panch phoron powder - 2tsp( roast panch phoron with one whole dry red chilly and grind)
7. Turmeric powder - 3/4 tsp
8. Salt to taste
9. Mustard oil - 2 tsp
10. Whole red chilly - 2 nos

Method

Heat oil in a wok and add mustard seeds,whole red chilly and allow to crackle. Add tomatoes and cstir fry for some time. Mix in salt and turmeric powder,cover and cook till the tomatoes are half done. Next add mango pulp bar and dates and cover and cook till the tomatoes are thoroughly cooked. Now add sugar and allow to dissolve completely. In the end add the roasted powder and give a final stir. Serve chilled or at room temperature.

Chuno macher jhaal-Small fish cooked in mustard paste(traditional Bengali recipe)

Ingredients

1. Chuno Mach (small fish) - 500gms
2. Mustard paste - 4tsp(add more for more pungency)
3. Panch phoron - 1tsp
4. Turmeric powder - 1/2 tsp
5. Ginger paste - 1 tsp
7. Green chillies - 4 nos
8. Salt to taste
9. Mustard oil for pan frying

Method

Rub the fish with salt and turmeric powder and keep aside for 15 mins. Heat oil in a pan and fry the fish from both sides until golden brown. Remove from pan. In the same oil add panch photon,green chillies and allow to splutter. Add ginger paste,turmeric powder and stir fry for 10 seconds. Add some water in the mustard paste to form a solution and mix in to the pan. Add the fish,salt and cover and cook for 1 minute. Turn over the side of the fish and cook for 30 secs approx. lastly add 1 tsp of mustard oil ,give a final stir and switch off the flame. Serve hot with steamed rice.

Note - This is the basic fish recipe,so try with any other fish also like rohu,katla.

Panch phoron comprises of mustard seeds,fenugreek seeds,cumin seeds,nigella seeds,fennel seeds

Mudi ghonto - Fish head in rice,potato and spices

Ingredients

1.Fish head - 1 no(taken from a fish weighing 1.5kg)
2.Rice - 3tsp
3.Potato - 1 medium size(cut lengthwise)
4.Onion - 1 medium size (julienned)
5.Ginger - 1 inch(finely chopped)
6.Garlic - 5cloves(finely chopped)
7.Desi ghee - 1/2 tsp
8.Turmeric powder - 3/4tsp
9.Salt to taste
10.Garam masala powder - 1tsp
11.Red chilly powder - 1/2tsp
12.Mustard oil - 5tsp

Method

Marinate the fish head with 1 tsp salt and 1/2tsp turmeric powder.Keep aside for 15mins.Heat oil in a pan and pan fry the fish head from both sides until golden brown.Drain and remove.In the same oil add onion,ginger,garlic and stir fry till fat starts releasing.Now add rice and stir fry for one minute in low flame.Next add turmeric powder,red chilly powder and salt.Add the fish head,potato and mix all the ingredients.Add little water and cover.Uncover after 2mins and break the fish head with a spatula and cook covering it for 2 to 3 minutes or till the potato and rice gets cooked thoroughly.Now add garam masala powder and ghee giving a final stir.Serve hot with steamed rice.

Baigan ka bharta(roasted spicy brinjal) stuffed in roasted capsicum

Ingredients

1.Brinjal - 1 no big size
2.Capsicum - 2nos
3.Onion - 1medium size
4.Ginger - 1inch
5.Garlic - 6cloves
6.Tomato - 1 no medium size
7.Coriander - 1bunch
8.Turmeric powder - 1/2tsp
9.Coriander powder -1/2tsp
10.Cumin powder - 1tsp
11.Red chilly powder - 1/2tsp
12.Green chilly - 2nos
13.Garam masala powder - 1tsp
14.Mustard oil - 1tsp
15.Salt to taste

Method

Finely chop onion,ginger,garlic,tomato,chilly,coriander and keep aside.
Roast whole brinjal direcly on flame preferably on an iron ring(one on which we puff our chappati) for 8 to 10 minutes changing its sides in between.Next roast whole capsicum for 2 to 3 minutes from all sides.Cut the capsicum from the top and scoop out all the material from inside.
Heat oil in a wok and add onion.ginger,garlic,green chilly,tomato and stir fry til fat starts releasing.Next add all the turmeric powder,coriander powder,red chilly powder,cumin powder.Drop in the roasted brinjal into the wok and mash it with the help of a spatula.Mix well with spices.Lastly add salt and stir fry for one more minute.Add garam masala,coriander giving a final stir.Stuff this mixture in the roasted capsicum,garnish with cashew nuts and serve hot.

Lemon chicken

Ingredients

1.Chicken - 300gms
2.Onion - 1 big size(chopped)
3.Ginger - 2inch(chopped)
4.Garlic - 8 cloves(chopped)
5.Black pepper powder - 1tsp
6.Lemon - 2nos
7.Sugar - 1tsp
8.Coriander - 4tsp(chopped)
9.Whole red chilly - 2nos
10.Cumin seeds - 1tsp
11.Turmeric powder - 3/4tsp
12.Salt to taste
13.Mustard oil - 3tsp

Method

Heat oil in a wok and add cumin seeds,whole red chilly.Once the start spluttering add onion,ginger,garlic and fry till fat starts releasing.Next add chicken pieces and stir fry for 2 to 3 mins in low flame.Add salt and turmeric powder and cook covered until the chicken is completely cooked.Cook in low flame stirring occasionally.Now add sugar ,black pepper powder,lemon juice,coriander and give a final stir cooking for 30 secs more.Serve hot.

Chicken n vegetable soup in coconut milk

Ingredients

1.Capsicum - 1no cut lengthwise
2.Beans - 100gms cut long
3.Boneless chicken pieces - 200gms
4.Cococnut milk - 100ml
5.Black pepper powder - 1tsp
6.Onion - 1 medium size julienned
7.Garlic chopped - 1tsp
8.Salt to taste
9.Olive oil - 3tsp

Method

Heat oil in a pan and stir fry the chicken pieces for 2 to 3 mins in low flame.Remove from pan.In the same oil add onion and garlic,lightly saute them till they start changing colour.Add capsicum,beans and stir fry for 2 to 3 minutes.Now add chicken pieces with a small amount of water.Cook till all the veggies and chicken are thoroughly cooked.Next add coconut milk and boil for one minute.Lastly add black pepper powder and stir.Serve hot with garlic bread.