Phulkopir Roast

As winter approaches there are varieties of winter vegetables that comes in the market. Phulkopi / Cauliflower is one of  the winter vegetable that is one of my favorite. This vegetable is used to make various dishes. Phulkopir Roast is one of the vegetarian dish made with Cauliflower, as the name says it all.  This is an old Bengali dish made during occasions. Many of the restaurants in Kolkata serves this dish during Durga Puja. This is a very simple dish made without any garlic and onions. It can be served with rice or paratha or rotis. 

For the Masala Paste

Ingredients

1 tbsp Raisin soaked in 3 tbsp water

1 inch Ginger chopped

2 Green Chillies

1 tsp Coriander seeds

3/4 tsp Cumin seeds

3/4 tsp Kashmiri Chilli Powder

Method 

Add all the above ingredients in a grinder and add little more water. Grind all the ingredients into a fine paste. 

For the Cauliflower Roast

Ingredients

500 grams Cauliflower cut into medium size florets

Masala paste

Salt to taste

1 tsp Sugar 

2 Bay Leaves 

1/2 tsp Bengali Garam Masala (2 Cardomoms, 3 Cloves and 1 small stick Cinnamon ground into powder)

1/4 cup Curd

1/4 cup Mustard Oil

1 tbsp Ghee 

Method 

Take 1 liter water in a wok. When the water becomes hot, add 1 tsp salt and let it bubble. Switch of the flame. Add the Cauliflower and let it stand for 15 minutes. Drain the water out. Add mustard oil in the wok. Let it heat. Add the cauliflower and fry it till it’s colour changes. Remove the cauliflower from the oil. In the same oil add the bay leaves. Add the masala  paste and on a medium low flame, sauté the paste till the oil begins to separate from the paste. Add the curd and continue to cook. Add the sugar. Cook for 2 minutes. Add the cauliflower. Stir and cook for another 2 minutes. Add 1/4 cup water, cover and cook the cauliflower till done. Keep stirring it occasionally. Add little water and salt in between as the cauliflower takes time to cook. Once done add garam masala and ghee. Serve hot with rice or roti. 

Gondhoraj Chicken Bhappa

‘Gondhoraj' in Bengali means the king of smell. It's a type of a lebu / lemon, which is aromatic and it is different in size, shape and taste. The smell is very refreshing and mesmerizing.

It is best had with Korai r Daal and Aloo Posto served with hot steaming rice. Now a days many different dishes are made using Gondhoraj Lebu.

The lemons, lemon leaves and Bhut  Jolokia used are from the plant growing in my house. 

Here I have made Chicken Bhappa my style with Gondhoraj Lebu and it's leaves. Since I used bhut jolokia, I didn't add green chilli paste as bhut joloki is very spicy. 

Ingredients 

1 kg Whole Chicken 

1 Onion sliced

3 Green Chillies slit 

2 Bhut Jolokia sliced lengthwise 

5 Gondhoraj Lemon leaves

4 to 6 wedges of Gondhoraj Lime 

Some Coriander Leaves for garnishing 

Paste of 1 medium size Onion, 1 small piece of Ginger and 5 Garlic 

Paste of 2 tbsp Coconut grated and 2 tbsp of Poppy seeds ground with 2 tbsp of Curd 

1 tbsp Juice of Gondhoraj Lebu 

Salt to taste 

1/4 cup + 1 tbsp Mustard Oil 

Method 

Take a whole chicken, after washing the chicken, wipe the chicken with a paper towel. Poke the chicken with a fork. Apply little salt on the chicken properly and keep it aside for 15 minutes. Now add the Onion - Ginger - Garlic paste. Rub it well on the chicken. Keep it aside for 15 minutes. Add the coconut - Poppy seed paste, lime juice, salt, 1/4 cup of oil, sliced onion, 2 green chillies, some slices of bhut jolokia and lemon wedges. Apply all the ingredients well on the chicken as well as in the inside part of the chicken, let it stand for an hour. Take a pressure cooker, place the chicken and its marinated juices into the pressure cooker. Pour in 1 tbsp of the mustard oil. Place the green chilli and the remaining slices of the bhut jolokia on top of the chicken. Cover the lid of the cooker. Let it cook on a low flame until 5 whistles. Let the pressure release. Garnish it with some coriander leaves. Serve it with hot steaming rice. 

Borhani

This is a very traditional and popular curd base drink from Bangladesh served in parties, weddings or on special occasions. I had this drink at Fakhruddin in Singapore. I must say it's an amazing drink. This drink helps in digesting the heavy food. The curd is blended with the other ingredients and it's served cold. The drink has the flavor of mint and it's bit spicy as green chilli, ginger, pepper corn and mustard seeds are some of the ingredients added in the drink. The sugar is added as per the requirement and taste you want. 

I have added mustard oil to enhance the flavor of the drink. 

For the Green Fresh Juice

Ingredients 

1/4 cup Mint Leaves 

2 tbsp Coriander Leaves 

1 Green Chilli

1 small piece of Ginger 

8 Pepper Corn 

1/2 tsp Mustard seeds 

Method 

Grind all the ingredients in a grinder. Add 1/4 cup water and grind further into a smooth paste. Strain the paste into a bowl. 
Watch the video here 👇🏼

https://youtu.be/XTcQr0JVxvo

For the Drink 

Ingredients

200 grams Curd

Green Fresh Juice

1 tsp Black Salt

1/2 tsp Roasted Cumin seeds powder 

5 tsp Sugar or as per the requirement 

6 Mint Leaves and some Mint for garnishing 

1/4 tsp Mustard Oil

2 cups Water 

Ice cubes 

Method 

Add the curd, sugar, black salt, roasted cumin seed powder, mint leaves, green juice, mustard oil, some ice cubes and 1/2 cup of water in a blender and blend the ingredients well. Pour the remaining water in a jug. Add some more ice. Pour the curd drink into the jug and add mint leaves for garnishing. Pour it into a glass and enjoy the Borhani. 

Vavval Meen Varuval / Tamilnadu style Pomfret Fry

This spicy fish fry is good to be served as an appetizer or starter. The fish is marinated with the  ground paste. It is shallow fried and served hot. 

For the Ground Paste

Ingredients

10 Big Garlic cloves

4 Byadgi Chillies

4 Guntur Chillies

12 to 15 Curry Leaves 

2 tbsp Roasted Split Grams 

1 tsp Pepper Corn

1 tsp Coriander Seeds

3/4 tsp Cumin Seeds 

1 tsp Turmeric powder 

3 tbsp Lime Juice 

Salt to taste 

Method 

Grind all the above ingredients together. Add 1/2 cup water and further grind the ingredients into a smooth fine paste. 

To Fry the Fish 

Ingredients 

8 pieces of medium size whole Pomfret cleaned and give cuts on both the sides of the fish

Ground Paste 

Oil for shallow frying 

Method 

Apply the ground paste on both the sides of the fish. Let it marinate for 30 minutes. Heat oil in a pan. As the oil is hot, gently place the fish in the oil. Fry on both the sides till golden brown in colour on medium low flame. Remove the fried fish on an absorbent paper towel. Serve it hot with onion, tomato and lime.

Paneer Ke Kabab

A superb and easy festive snack or starter for vegetarians. Without any garlic and onion and with very few ingredients this snack can be made in very less time. This Kabab is shallow fried and served hot with green chutney.

Ingredients

250 grams Paneer / Cottage Cheese

3 tbsp Green Masala Paste ( Few coriander leaves, few mint leaves, 1 small piece of Ginger, 2 Green Chillies and 1/4 tsp Cumin seeds ground together in a mixer without adding any water )

2 tbsp All Purpose Flour ( Maida )

2 tbsp Semolina ( Suji )

Rock Salt to taste - (Sendha Namak)

2 tbsp Curd

Oil for shallow frying

Method

Take the cottage cheese, ground masala, maida, suji, salt and curd in a bowl. Mix all the ingredients  properly till it forms a soft dough. Make small balls and flatten it.

Take a pan, add oil. Let it heat. Shallow fry the Kababs till it is golden brown on both the sides. Serve it hot with green chutney.