Top Food Blogs

Thursday 28 October 2010

Smoked Hilsa, as it is there in Telegraph Magazine GRAPHITI, October24, 2010

Few months ago i posted a recipe of SORSE EELISH as its is cooked in my house. On of my bolgger friends UshnishDa asked for the recipe of SMOKED HILSA. I have tasted smoked hilsa in ITC Sonar, Kolkata last year but i did not have the idea to cook. Fortunately i have seen this recipe as it is published in the food column of The Telegraph Sunday Magazine GRAPHITI (dated 24th October, 2010)  written by Rahul Verma. The Chef Mayank Kulshreshtha of ITC Sonar shared this authentic recipe of smoked hilsa with food journalist Rahul Verma of Graphiti.
I am sharing this recipe as it is told to Rahul Verma by the chef.

Steps:
  •  Fillet the Hilsa Fish
  • Marinate with Kasundi(Mustard Paste), a smoked hickory flavoured liquor available in some stores, salt, pepper, lemon juice, mustard oil and some tabasco sauce.
  • Leave the marinated fillet overnight in a cool place.
  • Smoke it in a pan in a smoking chamber and debone.
  • The sauce is prepared by reducing the liquid left in the pan with tomato juice.
  • Serve the smoked hilsa with a salad of Arugula leaves tossed in extra virgin olive oil and the smoked sauce.

Hope my Blogger friend Ushnish Da will like it!!!

Tuesday 26 October 2010

Becti Tef-flora (Bhetki paturi)




Ingredients:
  • Becti fish, cut into 4 in. x 4 in. thick fillets
  • Pui leaves or any other edible greens, excluding spinach (too soft!)
  • KK's Green-fish paste : made by coarsely pasted mustard, ginger, garlic, green chillies, coriander leaves, and a few spring onions.
  • Salt, a pinch of turmeric powder, lemon juice
  • Mustard oil for shallow frying
Procedure:

  • Marinate the Becti fillets with salt, turmeric powder, lemon juice, and the KK's special green-fish paste for at least two hours.
  • Take a wide-non stick (teflon coated) skillet, and grease it with 1 tsp mustard oil to allow seasoning.
  • Place each of the marinated becti fillet inside a green leaf (preferably Pui leaf), brush it with 1/2 tsp mustard oil, and fold the leaf in a triangular fashion (much like a betel leaf). Ensure that the leaf doesn't open up by pricking through the folds with wooden toothpick (plastic ones may melt). Place these folded fish fillets, four at a time, on the non stick skillet. Apply high heat initially, and then shallow-fry over a low flame. Turn over when the lower face is cooked. Ensure that the interior gets fully cooked WITHOUT the green colour fading away.
  • Serve with hot rice and mustard.
Note that the green leaf used here is edible, and so it can be consumed along with the fish unlike the paturi. Moreover the masala-tang, and the taste of the fish, along with the nutritional value is entirely preserved.

Monday 11 October 2010

Sharodiya Durga Puja Wishes For All Friends of Krishnokoleer Kitchen !!!


 সকলকে জানাই কৃষ্ণকলির রান্নাঘর থেকে শারদীয়ার প্রীতি ও শুভেচ্ছা 


  Durga Puja Special Menu  
Maha-Shosthi
Luchi
Cholar Dal
Begun Bhaja
Alu Bhaja

    Maha-Saptami
             

     

     Maha-Astami
    Mayer Bhog
    Khichuri
    Bhaja
    Chachhori
    Chutney
    Papad
    Payesh

    Maha-Navami
    Plain Rice



     Maha-Dashomi
    Raita


    Everyday the puja lunch will be accompanied with Relish or Chutney at the end !
    and of course with a sweet dish like Payesh / Pithe


    Enjoy This Puja With Your Friends And Family And Have Good Food Everyday!!!
    For Your Gastronomic Satisfaction Enjoy The Recipe From Krishnokolee's Kitchen !!!

    শুভ্রশঙ্খরবে সারা নিখিল ধ্বনিত আকাশপুরে অনিলে জলে দিকে দিগঞ্চলে সকল লোকের পুরে বনান্তরে নৃত্যগীত ছন্দে মন্দ্রিত