Palong Saag Macher Matha Diye Chorchori (Spinach Leaves and Fish head cooked with Mix Vegetables)

Palong Saag Macher Matha Diye Chorchori (Spinach Leaves and Fish head cooked with Mix Vegetables)

Chorchori is a tradition Bengali preparation made with green vegetables like Spinach or Malabar Spinach mixed with any different types of mix vegetables. It can be made either in vegetarian or non vegetarian manner. Any vegetables like Radish, Pumpkin, Potatoes, Flat beans, French beans Carrot, Raw Banana, Cabbage can be used. For non vegetarian Chorchori Rrahu, Kathla, Ilish or Bhetki fish head can be  used... Even the Macher / Fish (Potka / Tel) Oil / Fat is used. Chorchori will taste better if cooked few hours serving.

Ingredients
Big Hilsa or Rahu or Kathla Fish Head and Fats
1 Bunch of Spinach Leaves with Stem and Roots if Possible cleaned, cut into pieces and soaked in water
1 Big Potatoe with peel cut into medium cubes
1 cup Yellow Pumpkin with peel cut into medium cubes
1 Raw Banana with peel cut into medium cubes
6 to 8 Flat beans cut into half
6 to 8 French beans cut into half
2 Green or Red Chillies
1/2 tbsp Turmeric powder
1/2 tbsp Cumin seeds powder
Salt to taste
2 Bay leaves
1 Dry Red Chilli
1 tsp Panch Phoran
1 tbsp Mustard oil
1/4 cup Mustard Oil for frying the fish head

Method
Take the fish head and the fats, marinate it with 1/2 tsp turmeric powder and salt. Keep it aside. Take a wok, add 1 tbsp of mustard oil, heat it till the smoking point. Reduce the flame, add Panch Phoran, bay leaves and dry chillies. Let the Panch Phoran crackle. Add the vegetables. Stir it, add salt, remaining turmeric powder and cumin powder. Stir and sauté  for 2 minutes. Add the spinach leaves and mix the vegetables. Cover and low flame cook the vegetable for 2 minutes. Add 1/4 cup water and stir. Cook till the vegetables are almost cooked. Take it off the gas. Keep it aside. Take another wok, add 1/4 cup oil, heat the oil and fry the fish head and fats till brown, take the fried fish head and fats and mix it with the vegetables. Take a tbsp of mustard oil used for the frying the fish. Add the mustard oil in the vegetable. Put the vegetables along with the fish back on the flame, cover and cook for 2 to 3 minutes. Serve immediately with hot steaming rice or keep it and have it with hot steaming rice after few hours after cooking to enhance the flavour and the taste of the Chorchori.

Healthy Grilled Tuna Su Style

Healthy Grilled Tuna Su Style
Ingredients
1 medium size Tuna cleaned and slited on both the sides.
Few Curry leaves
1 Lemon grass leaf
2 Lime leaves
Few Coriander leaves including the stem
1 small piece Galangal or Ginger
4 to 6 Garlic cloves
1 fresh Red or Green chillies
1/2 tsp Lime zest
1/2 tbsp Lime juice
1 medium piece of pickled Mango Or Fresh Raw Mango ( Mango soaked in Salt water and pickled)
1 tbsp Mango pickle water
1 tbsp Curd
Salt to sprinkle
1/2 tbsp Oil
For Garnishing
Any Tangy Fruits Sliced like Pineapple, Red Grapes, Strawberry, Kiwi, Sweet Lime, Water Melon or Apple slices
Onion sliced
Lime sliced

Method
Add all the above ingredients in a blender except salt and Tuna. Coarsely mince all the above ingredients. Apply the minced ingredients on the fish and stuff some in between the cuts in the fish. Sprinkle some salt on the fish. Marinate for an hour or more.  Grill the fish on a gas grill skillet from both the sides till brown and cooked or grill it on a charcoal.... Enjoy it with sliced Fruits, sliced Onion and lime.

P. S. If using fresh mango adjust the salt accordingly. As pickled mango has salt, I have sprinkled the salt.

Broccoli and Almond Soup

Broccoli and Almond Soup
Ingredients
1 Broccoli cut into small pieces
1/4 cup  Almonds blanched
1 small Onion finely chopped
2 Garlic cloves minced
3 cups Vegetable Stock
1 cup Skimmed Milk
Salt and Pepper to taste
1/2 tbsp Butter

Method
In a large pot, add the butter, melt it. Add the onion and garlic and sauté it for a 2 minutes. Add the broccoli and cook for  5 minutes more. Add the stock and 1/2 cup skimmed milk, bring it to a boil. Lower the heat, and simmer until the broccoli  becomes  tender. Add the almonds leaving few for garnishing the soup. Puree the soup in a blender. Add salt and pepper. Add the remaining milk and simmer it for 2 minutes. Chop the remaining almonds and garnish it before serving the soup.

English Muffins

English Muffins
Ingredients
4 cups All Purpose Flour
1/2 cup Lukewarm Milk
1/2 cup Milk + 2 tbsp Curd
1 tbsp Sugar
1 1/2 tsp Dry Yeast
2 tbsp Samolina
Salt to taste
2 tbsp Oil

Method
Take 1/2 cup LukeWarm Milk in a cup. Add sugar and yeast,  mix it. Let stand for 10 minutes till the yeast rises.  In a large bowl, milk + curd and yeast mixture and 1/2 the flour, mix it well. Add rest of the flour and salt, mix  and  knead it. If required add more water or milk little at a time to get a soft dough. Add 1 tbsp oil and knead it well  for 5 minutes. Put the dough in a greased bowl, cover and let it rise. Punch the dough. Roll out the dough about 1/2 inch thick. Cut rounds with a big round biscuit cutter. Take a baking tray. Grease it, Sprinkle samolina on the baking tray and place the cut doughs into the tray.  Sprinkle Samolina on top of the cut dough. Cover and let rise for 1/2 hour. Heat greased griddle. Cook the muffins on griddle about 10 minutes on each side on medium heat  or until brown on both the sides. Arrange the muffins in a baking tray and bake for 10 to 15 minutes at 150 degrees celcius in a preheated oven. Allow to it to cool. To use,cut the muffins in to half and toast it. Serve with butter, or cheese spread  or jam.

Vanilla Cake with fresh Orange juice and Chocolate Ganache, decorated with Butter cream and Fondant.

Vanilla Cake with fresh Orange juice and Chocolate Ganache, decorated with Butter cream and Fondant.