Potal Maach Doi Shorshe Diye Pointed Gourd and Rahu Fish in Mustard and Curd

Potal Maach Doi Shorshe Diye
Pointed Gourd and Rahu Fish in Mustard and Curd

For the Fish
Ingredients
6 Rahu Fish pieces
Salt to taste
1/2 tsp Turmeric powder
1/4 cup Mustard Oil to fry the fish

Method
Marinate the fish for 15 minutes with turmeric and salt. Take oil in a pan, heat it. Fry the fish till brown on both the sides.

For the Mustard Sauce
Ingredients
3 tbsp of Mustard seeds soaked in water
2 tbsp Poppy seeds
2 Green Chillies
1/2 tsp Turmeric powder
Salt to taste
1/4 cup Curd

Method
Drain the water from the mustard seeds, add all the above ingredients into the blender. Blend and make a smooth paste.

For the Gravy
Ingredients
6 Fried Fish
1/2 kg Pointed Gourd peeled roughly... Some peels should remain on the vegetable, cut vertically into half.
Mustard Sauce
2 Green or Red Chillies slit
1 /2 tsp Kalonji / Nigella seeds
3 tbsp Mustard Oil
Few coriander leaves chopped for garnishing

Method
Take 2 1/2 tbsp oil in a wok, heat it. Add Nigella seeds and chillies. Let the seed crackle. Add the pointed gourd. Stir fry for 3 to 4 minutes, add the mustard sauce and 1 cup water, cover and cook till the pointed gourds are tender. Add fish, simmer for 2 minutes more, drizzle the remaining mustard oil on top. Garnish with coriander leaves.

Rui Macher Dimmer Bora

Rui Macher Dimmer Bora
Fish Eggs Pakoda
Ingredients
1 cup Fish Eggs
1 Onion finely chopped
2 tbsp Coriander leaves chopped
2 Green Chillies chopped
2 Garlic cloves chopped
1/4 tsp Turmeric powder
1/4 tsp Chilli powder
1/4 tsp Nigella seeds
Salt to taste
1/2 cup Gram flour
Oil to fry

Method
Mix all the above ingredients in a bowl, except oil. Mix it well. Cover and keep for 15 minutes. Add oil in a pan, heat the oil. Put 1 tsp of the batter in the oil, repeat the process. Fry it till crispy golden brown. Have it with hot rice.

Forest Green served with Boiled Rice Noodles..

Forest Green served with Boiled Rice Noodles..
A medley of green vegetables with leafy vegetable cooked together and serve on the bed of Rice Noodles..... Green vegetable and leafy vegetables are cooked in Garlicky Green Sorrel Sauce.... This is an experiment from my Kitchen....

For the Garlicky Green Sorrel Sauce
Ingredients
1 Bunch Green Sorrel / Ambat Chuka chopped and blanched
1 Garlic pod cleaned and minced
2 tbsp Chilli sauce
2 tbsp Soya Sauce
1 tsp Oyster Sauce
1 tbsp Honey
Salt to taste
1/2 tsp Pepper powder
1 tbsp Sesame Oil

Method
Take a wok, take sesame oil, heat it. Add garlic, saute it for 2 minutes. Add green sorrel, stir and cook it for 2 minutes. Add chilli sauce, soya sauce, oyster sauce, honey, salt and pepper powder. Cover and cook for 5 minutes.

For the Forest Green
Ingredients
2 cups medium size Broccoli florets
1 Red Capsicum cut into cubes
1 Yellow Capsicum cut into cubes
1 packet of medium size Mushroom  cut into 2 halves
2 red chillies chopped
1 Onion cut into cubes
2 cups of Garlic leaves chopped
2 cups of Spring Onions chopped
Garlicky Green Sorrel Sauce
Salt to taste
1 tbsp Sesame Oil

Method
Take oil in a wok, heat oil, add chopped chillies and onion, sauté it on high flame. One by one add the vegetables, add broccoli first, stir fry for 2 minutes, add yellow and red capsicum. Stir fry for a minute, add the mushrooms, spring onions and garlic leaves. Stir fry for 2 minutes, add the garlicky green sorrel sauce. Add salt if required. Stir and cook for 5 minutes..... Serve it on the rice noodles and enjoy the goodness of the veggies...

Eggless Chocolate and Cranberry Marble Bundt Cake and Cupcakes

Chocolate and Cranberry Marble Bundt Cake and Cupcakes
Ingredients
4 cups All PurposeFlour
2 tbsp Cocoa powder
1/4 cup Chocolate chips
2 tsp Soda bicarbonate
2 tsp Baking powder
2 cups Butter
2  1/2 cup Caster Sugar
2 tsp Vanilla essence
1/2 cup Curd
1 cup + 2 tbsp Milk
1/4 cup Dried Cranberries

It yielded 1 Bundt Cake and 12 cup cakes.

Method
Sift together flour, baking soda and baking powder. Beat the butter and sugars together until creamy. Mix in the vanilla essences and curd. Beat it. Add the flour and milk little a time and beat it. Divide the batter into two bowls. Fold the chocolate chipes and coco powder into one bowl and dried cranberries into the other. Grease the bundt pan. Pre heat the oven to 180 degrees celcius.Take 2 piping bag and add the batter into piping bags and pipe in the batter in the pan. Fill the pan till 3/4 of the pan. Bake it for 40 to 45 minutes or until a toothpick inserted into the cake comes out clean. Let the cake cool in the pan a bit. Remove the cake on the wire rack and cool it completely before cutting....
For the cupcakes bake at 180 degrees celcius for 30 minutes.

Pathar Bangla.. Countryside Mutton Gravy

Pathar Bangla..
The English meaning I would assume should be Countryside Goat..
This is a 100 years old local countryside recipe from West Bengal. This recipe is take from the book "Thakur Barir Ranna"...... The recipes printed here are from Rabindranath Tagore's kitchen...
The original recipe say to take ghee in a pan, then add Turmeric, Chillies, Ginger, Onion paste, lots of coriander paste and curd. Saute and stir cook the masala for some time. Add salt, sugar, and mutton. Stir it for some time more. Add water, add some onions cut into cubes. Cover and let it simmer for some time. Add the potatoes. Once the potatoes and mutton is cooked, sprinkle roasted cumin seeds powder... It should be a liquid gravy.

My recreated recipe is
Ingredients
750 grams Mutton pieces
2 Potatoes cut into 4 pieces
2 Onion paste
8 Garlic paste
1 tsp  Ginger paste
1 Onion cut into cubes
1 Tomato cut into cubes
1 1/2 tsp Red Chilli paste
1 tbsp Coriander paste
1 tsp Turmeric powder
1/2 tsp Roasted Cumin seed powder
1 tbsp Sugar
Salt to taste
1/4 cup Curd
3 tbsp Ghee

Method
Take a pressure cooker. Add ghee. Let it heat. Add the onion paste, garlic, ginger, turmeric, chilli paste, coriander paste and beaten curd. Stir it and cook for 3 minutes. Add the salt, sugar and mutton. Stir it and cook for 10 minutes. Add the cubed onion and tomato. Stir it for 5 minutes more. Add 8 cups of water. Let it simmer for 10 minutes. Add the potatoes. Close the lid and give 4 whistles. Let the pressure release. Open the lid and sprinkle roasted cumin powder on the mutton gravy.