Paplet a Che Hirwe Kalwan.....

Pomfret cooked in Green Curry

It is a Konkani dish, cooked in green coriander paste. Green coriander leaves, green chillies, garlic, ginger, onion, coconut, tamarind and cumin seeds are use to make the wet paste. The pomfret is then cooked in the wet paste. This dish can be eaten with rice. 

I have adapted the recipe as per my convenience.

In this recipe I have not used Tamarind paste and have added a tomato in the gravy. 

For the Wet Paste 

Ingredients 

1 small bunch of Coriander leaves cleaned 

4 tbsp freshly grated Coconut or Desiccated Coconut 

1 small Onion chopped 

6 to 8 Garlic cloves 

1 small piece of Ginger 

4 or more Green chillies cut into pieces 

1/2 tsp cumin seeds

Method 

Add all the above ingredients in to a grinder, add 1/3 cup of water and grind it in to a thick paste. 

For making the Pomfret Curry 

Ingredients 

2 medium size Pomfret cut into 2 pieces or you can make more pieces as per your choice 

1 Onion chopped 

1 Tomato chopped 

2 Green chillies slit and cut into pieces 

Few Curry leaves 

Few Coriander leaves chopped for garnishing 

1/4 tsp Mustard seeds 

Salt to taste 

1/2 tsp Turmeric powder

Wet paste  

3 tbsp Oil 

Method 

 Marinate pomfret with salt and 1/4 tsp of turmeric powder. Take a wok or a chatti. Add oil and heat it. Add the mustard seeds and let it crackle. Add the curry leaves and green chillies. Saute it for a minute. Add the chopped onion. Sauté the onions till translucent.  Add the green paste. Stir and cook for 3 minutes. Add the chopped tomato, salt and remaining turmeric powder. Stir and cook it another 1 minute. Add a cup and a half of water. Let it simmer for 2 minutes. Add the pomfrets. Cover and cook for 5 to 7 minutes. Garnish it with coriander leaves. Serve hot with hot steamed  rice.

Chingrir Chop / Prawn Chops....

These Prawn chops are one of the delicious snacks from the streets of Kolkatta. The Prawn chops are made with medium or small size prawns and  potatoes cooked with spices and then it is given an oval shape. It is then coated with egg and bread crumbs and deep fried. It is served hot with mustard sauce / kasundi and onions... But due to the cost of the prawns, the street vendors add less of prawns and more of potatoes in the chop. So if you really want to enjoy the prawns, make it for yourself.... 

For the Prawn Chops... 

Ingredients

500 grams Medium sized Prawns

 (Cleaned, sautéed with 1/4 tsp Turmeric powder and salt for 3 minutes and roughly mashed)

2 Potatoes boiled and mashed 

1 Onion chopped 

1 tbsp Ginger - Garlic - Green Chilli paste 

Few Coriander leaves chopped 

1/4 tsp Turmeric powder

1/2 tsp Garam Masala powder 

1/2 tsp Cumin seeds 

Salt to taste 

1/4 tsp Sugar 

1/2 tsp Cumin seeds

2 Bay Leaves 

2 tbsp Oil 

Method

Take a wok, heat oil. Add the cumin seeds and bay leaves. Let the cumin crackle. Add the garlic-  ginger - green chilli paste. Sauté it for a minute. Add the chopped onion. Sauté it for 2 minutes. Add the mashed potatoes and prawns. Stir and cook for 2 minutes. Add the salt, sugar, cumin seeds, turmeric powder, garam masala powder and coriander leaves. Stir and cook for another 2 minutes till all the ingredients combines well. Keep it aside to cool. Divide the mixture into equal lemon size portions. Give it an oval shape. 

For the Coating and Frying 

Ingredients 

2 Eggs beaten

4 tbsp Water 

Pinch of Salt 

2 cups or more Bread crumbs 

Oil for Frying 

Method 

Spread the bread crumbs on a plate. Add water and salt into the egg, mix it. Take a portion. Coat it with the bread crumbs. Dip it into the egg, coat it again with the bread crumbs. (If you want you can dip it into the egg again and coat it with bread crumbs - optional). Repeat the process with the other portions too. Keep it in the fridge for an hour - that will help to bind well. Take a wok, heat the oil on a medium low heat. Fry till golden brown in colour. Serve it hot with mustard sauce.

Chitrakoot

This is a very famous sweet from Bengal. Chitrakoot is made from cottage cheese,  flour, semolina, khoya, sugar and baking powder. It is first deep fried in ghee or oil and then submerged in the sugar syrup and after that rolled with milk powder and caster sugar. 

Ingredients

For Chitrakoot.....

100 grams Home made Cottage cheese (water completely squeezed out )

25 grams Khoya 

10 grams All Purpose Flour 

OR

5 grams of each All Purpose Flour and Semolina 

5 grams Sugar 

2 Pinches of Baking powder 

Ghee or Oil for frying 

For the Sugar Syrup....

100 grams Sugar 

100 ml Water 

1/4 tsp Milk Powder to sprinkle

Little Caster Sugar  to sprinkle 

Method 

Take the cottage cheese, khoya, 5 grams sugar, all purpose flour and baking powder in a plate. Knead all the ingredients together until a soft dough is form. Divide the dough into 6 lemon size equal balls. Flatten the balls and shape it into square or diamond shape. Heat the oil in a pan. Fry the chitrakoots until brown in colour. Mean while take a pot and add sugar and water to make a one string sugar syrup. After the chitrakoots are fried dip it into the sugar syrup for an hour. Remove it from the syrup, arrange the Chitrakoots in a plate. Sprinkle milk powder and caster sugar on top. 

Rosogollar Payesh

Today I have prepared Rosogollar Payesh, which is a sweet delicacy from Bengal. The Rosogollas are boiled in the flavoured milk. 

The syrup is squeezed out from the rosogolla and it is re boiled  in water again so that it swells up and when the water is squeezed out again and then added to the milk, it will soak the milk well in the rosogollas. 

Ingredients 

12 Mini Rosogollas 

750 Ml full fat Milk 

3 to 4 tbsp Sugar

1/4 tsp Cardomom powder

2 tbsp Almond Flakes 

2 tbsp Pistachio Coarsley ground 

Some Almond flakes and ground Pistachios for garnishing 

Method 

Take a deep bottom pot. Add the milk. On a low flame let the milk simmer for 10 minutes. Add the sugar, cardamom powder, almond flakes and ground pistachio. Stir and let it simmer till the milk has reduced 1/2 it's quantity.  Meanwhile take the Rosogollas, squeeze out the syrup, take a small pan and add 1 cup of water. Boil the water and add the squeezed Rosogullars in the water. Boil it for a minute. Squeeze the excess water out from the Rosogollas. Add the Rosogollas into the milk, continue to cook the milk till the milk has thickened up. Remove it from the flame, garnish it with remaining almond and pistacho. Serve it chilled.

Green Herbs and Chia Seed Bread Roll...

Green Herbs and Chia Seed Bread Roll...

  I love the nutty flavor and the crunchiness of the Chia. I have made these bread rolls with mint, coriander and green chillies chopped with a tbsp of Chia in it. You can add any fresh herbs of your choice. 

Ingredients

300 grams Whole Wheat Flour

200 grams All Purpose Flour

Salt to taste

1 tbsp Sugar

1 tbsp Chia seeds

11 grams Dry Yeast

150 ml Lukewarm Water

250 ml Water

2 1/2 tbsp Olive Oil

2 tbsp Coriander leaves chopped

1 tbsp Mint leaves chopped

2 Green Chillies finely chopped

Method

Take lukewarm water, sugar and yeast in a  cup. Whisk is well till the sugar dissolves. Keep it aside for it to rise. Take both the flour in a mixing bowl. Mix it together. Add coriander leaves, mint leaves, salt and chia seeds. Mix it once more. Make a well in the centre of the flour, pour in 1 tbsp oil, yeast water and 250 ml of water. With  a wooden spoon combine the flour together. Remove the wooden spoon and start kneading the dough. Knead for 2 minutes. Add 1/2 tbsp oil. Knead for 5 minutes. Keep the dough on a flat surface. Stretch the dough and knead it. If the dough is sticking to your skin, just spray oil on your palms. Knead for 5 minutes more. Apply oil on the dough, cover the dough and let it rise. 

Once the dough has risen, punch it down and knead it for a minute. Divide the dough into 6 equal portions (approximately 152 grams). Grease a baking tray. Take a portion.  You can either sprinkle little dough or apply little oil on your palms so that the dough does not stick. Flatten the dough on a flat surface, fold in 1/2 inch of the dough vertically from each sides. Press the folded edge properly. Now roll in the dough from the top till the centre and similarly roll in the rest of the dough from the bottom to the centre. The 2 edges of the dough will come together. Press and seal the edges. Give a light roll to the dough to get the shape of the bread roll bun. Gently pick the roll up and place it on a greased baking tray. Place the seal edges downwards. Repeat the process with other remaining dough. Cover and let it rise. Once risen, spray water on the bread rolls. Sprinkle chia seeds on top. Bake it for 25 minutes at 190 degrees celcius in a preheated oven. To get uniform colour, after 15 minutes, rotate the tray). Once baked, remove the tray and cool the bread roll down before using it. Best is to bake it in the night for the morning breakfast.