Radhuni - Jeere Bata R Shobji Diye Rui / Catla Maach er Jhol

Rahu Fish with Wild Celery -  Cumin and Vegetables 

This is a healthy dish made with Rohu fish or Catla fish , loads of Vegetables and with flavour of Wild Celery seeds.. enjoyed with hot steamed rice and lemon. Winter vegetable like radish, carrot, brinjal, onion stalk and flat beans with potato are preferably been used..  other vegetables like raw papaya, raw banana, beans, pointed gourd etc can also be used. 

This is my home style recipe where I add onions and garlic too.. we can avoid garlic and onion if we want.. tomato and ginger is used. 

Here I have made this dish for 2 people.. 

For the Wet Paste 

Ingredients 

1 medium size Tomato cut into pieces 

1 small size Onion cut into pieces 

1 small piece of Ginger 

5 to 6 medium Garlic cloves 

1 or more Green Chilli

1/2 tsp Wild Celery seeds / Radhuni 

1/2 tsp Cumin seeds or powder 

1/2 Turmeric powder 

1/4 tsp Pepper powder or 3 to 4 Pepper corn

Salt to taste 

Method 

Grind all the above ingredients into paste .

For the fish Curry 

Ingredients 

2 Rohu or Catla Fish pieces 

1 medium bowl of vegetables 

1/2 Radish cut into thick strips

1 small Carrot cut into thick strips 

1 medium size Potato cut into wedges 

1 long small size Brinjal cut into thick strips 

1 Onion Stalk cut into an inch length 

4 to 5 Falt beans cut into 2 halves 

1 or 2 Green chillies silt

1/2 tsp Panch Phoron 

Salt and little Turmeric powder for the fish

Wet paste 

4 tbsp Mustard oil 

Method 

Take 2 tbsp oil in a wok, heat the oil up, fry the fish with little turmeric and salt until brown in colour, remove and keep it aside. 

Add the remaining oil, once the oil heats up add the Panch phoran, let it crackle, add the vegetables and stir for 2 minutes, add the paste.. stir and cook the vegetables for 3 to 4 minutes. Add 1 1/2 cups of water, cover and cook the vegetables until soft. Add the fish and let it cook for another 1 minute. Serve the dish hot with hot steamed rice and preferably Gandharaj lemon…. 

Mulo Saag, Sabji ar Chingri Macher Matha Diye Chachra

 

This recipe is shared by one of our “Annapurna”… yes I would call her Annapurna.. they are the actual people in most of our houses for whom we are blessed. They are always behind the scene.

She is the lady for whom we enjoy all the traditional meals each day in my brother’s house.. for the last 6 years.. 

Unfortunately as my brother has to move on to a different city.. so we will miss her immensely.. before departing, I had requested her to share one of the traditional Bengali recipe. She was so happy to share the following recipe - 

As winter is almost in, now a days the market is flooded with winter vegetables like flat beans, radish, radish leaves, brinjal, cauliflower, carrots etc. we got some vegetables from Market 1, C.R. park market as we get many vegetables that are used in Bengali dishes.. and got some prawns and other fishes too.. 

We used the prawns head for this dish… we can used fish offal like fish oil or small fishes or fish head to prepare this dish… 

Ingredients 

2 bunches of Radish leaves cut into medium - small pieces 

Incase Cauliflower stems are available then the stems of the cauliflower can be cut into medium - small pieces 

1 Long Brinjal cut into medium long pieces 

1 medium size Radish cut into medium long pieces 

1 Big size Potato cut into wedges 

Few Flat Beans cut into 2 halves 

2 to 3 Green Chillies slit 

Few Prawn heads cleaned, washed and marinated with salt and turmeric 

1 tbsp Poppy seeds ground into paste 

Salt to taste 

1/2 tsp Turmeric powder 

1/2 tsp Chilli powder 

1/2 tsp Sugar 

3/4 tsp Cumin powder

1/2 tsp Coriander powder 

1/2 tsp Panch phoran 

4 tbsp Mustard Oil

Method 

Blanch the Cauliflower stems and Radish leaves in hot water for few minutes. Drain the water out and keep it aside. 

Take a wok, add 2 tbsp oil, let it heat up. Lower the flame, to medium flame, add panch phoran, let the panch phoran crackle. Add the cut vegetables (flat beans, potato, radish and brinjal and cauliflower stems ), sauté the vegetables, cover the wok, stir occasionally and cook  for 5 to 7 minutes,  Add the radish leaves, stir occasionally, cover the wok and continue to cook for another 3 minutes until water releases from the leafy vegetable, add salt, turmeric powder. Stir, cover and continue to cook for another minute, add the chilli powder, cumin powder and coriander powder. Stir, cover and continue to cook. In another pan add 2 tbsp Mustard oil. Let the oil heat up, lower the heat, add the marinated prawns head and fry it until brown.  Add the green chillies and sugar into the vegetables, continue cooking until the vegetables are almost tender. Add the fried prawn heads into the cooked vegetables and add 1/4 cup hot water. Cover the wok and cook until the water has dried up and the vegetables are soft. Add the poppy seed paste, stir, cover and cook for another minute. Open the cover stir, and drizzle 1/2 tsp mustard oil, stir and transfer into serving bowl.. and enjoy with hot rice. 

Whole Wheat Atta Cookies

These are home baked whole wheat cookies, we can enjoy these with a hot cup of tea. These cookies can stay for a week in a air tight container. 

Ingredients 

1/2 cup Ghee

 1/2  cup Powdered Sugar 

 1 1/4 cup Whole wheat flour 

 3 tablespoons fine Semolina 

2 tbsp Milk powder 

 1/2 teaspoon cardamom powder

 1/4 teaspoon salt

1/4 tsp Baking Powder 

1 tbsp  or more Milk 

 1 tbsp Almond flakes 

Some Kesar strands 

Method 

Add the ghee, sugar, salt and cardamom powder in a bowl and beat it well. Add the whole wheat flour, semolina, milk powder and baking powder into the bowl and mix it together till crumbs are form. Add the milk very little at a time until a dough is form. Take a baking tray. Make small lime size portions of the dough. Take a portion and slightly flatten the dough and create a small cavity in the centre. Please the cookies on the tray leaving little gaps in between the 2 cookies. Garnish with almond flakes and Kesar strand. Bake in a pre heated oven at 180 degrees celsius for 15 to 20 minutes depending upon your oven temperature. Cool the cookies in the same tray until the cookies cools down completely before eating it. Keep it in a air tight container.