পুজোর রেসিপি

আনন্দবাজার ইন্টারনেট এডিশানে "পুজোর রান্নাবান্না" "আমিষ"

 মাছের পোলাও ( main course) 

আনন্দবাজার ইন্টারনেট এডিশানে "পুজোর রান্নাবান্না" "স্ন্যাক্স"

ফিশ ফোল্ডার  ( snacks )

Stuffed Croissant

Ingredients

• Freshly Baked Croissants ( available in any bakery shop, Departmental stores)
• Shredded Chicken ( Marinated with salt, pepper and vinegar)
• Home made Mayonnaise
• Finely chopped Spring onion
• Cheese (grated)
• Red Chilly Flakes
• Oregano

Procedure

 For the home made mayonnaise ( egg less)

 I used 4 tbsp hung curd ( fresh), 4 tsp olive oil, 1/2 tsp mustard powder, 1/2 tsp sugar, 1/2 tsp salt, 1 tsp white vinegar and a little lukewarm water. I put all of them into a mixing bowl and mix them thoroughly with a hand blender.

For the stuffing :

• Boil the shredded chicken with water that is just sufficient to cook the chicken
• Take a mixing bowl and add all the ingredients mentioned above along with the boiled chicken
• Slit the croissant and put the stuffing inside
• Put the stuffed croissant in the OTG
• Grill for 5 minutes

 

 

 

Serve while hot with tomato ketchup!

Paneer Sashlik

 What is sashlik?

Sashlik is a Russian style of kabab. It is actually a shik kakab made with strongly marinated, skewered lamb combined with vegetables and grilled to perfection to make the ultimate cook out food. In India vegetarians replace meat with paneer.

Here is the recipe of paneer sashlik :

Ingredients

•  Fresh Panner ( made from fullcream milk, cut into large cubes:1.5'"x1.5")
• Capsicum (washed and cut into square )
• Tomato ( washed and cut into square)
• Onion ( Cut into square)
• Fresh Curd 
• Amchur powder 
• Sattu ( Roasted and ground Chana, 2 tablespoonfull)
• Onion, Garlic, Green Chilly and Ginger paste ( 2 tablespoon full)
• Garam Masala Powder ( 1tsp)
• Kashmiri Red Chilly Powder (1tsp)
• Salt & Sugar to taste
• A little butter for brushing 

 Procedure

1. Take e large bowl and put all the ingredients together except the sattu, butter and the veggies.
2. Marinate the panner in fresh curd and other ingredients for at least 3-4 hours.
3. Refrigerate.
4. Take the marinated paneer out from fridge and sprinkle sattu on top.
5. Take a large shik/skewer or a knitting needle and arrange  the marinated paneer cubes. alternately with capsicum, onion and tomato cubes.
6. Brush with butter.
7. Put the skewers into preheated OTG rack at 200 degree celsius
8. Grill for half an hour till brownish tinge appears on the paneer cubes
9. Take out and serve hot as an weekend snacks

 Happy Cooking!

Chingri@Chilka

Chilka is a large, shallow, brackish, estuarine lake located at the mouth of the Daya river where it pours it's water into the Bay of Bengal on the eastern sea board of India. Located to the south of the holy city of Puri, the aboard of Lord Jagannath, Chilka is a fascinating ecosystem that is the home to Irawaddy Dolphins, migratory birds and -what is of current interest to us -a world of seafood in the shape of prawns, lobsters and crabs.

After paying the obligatory obisance to the Lord at Puri many gastronomically inclined pilgrims very often make an additional pilgrimage to Chilka to delight in and savour the enormous variety of seafood that is available at small shack like food joint that dot the shores of the lake and the estuarine sand bars.

There are two types of food joints.. the first type located on the shore serve truly gigantic crabs and lobsters cooked in authentic Odhisa style and served hot with rice but the more adventurous tourists might consider taking a ride for going to the extreme edge where the river finally meets the sea and look for the freshly landed catch of not just prawns but also many other types of fish like pomfret, sardin etc. that are dressed and cooked under the open skies and in tiny charcoal fired ovens on the shore.

If you delight in seafood then this is where you must be.

Recipe of Chingri @ Chilka as it was cooked instantly  by one of the shack owners on the shore is as follows:

• Heat mustard oil in a wok on high heat 
• Add finely chopped onion, tomato and green chillies into it.
• Then add thoroughly cleaned and washed Chingri ( Shrimps) into the mixture.
• Add salt and stir fry together till no water is left in the wok.
• Serve hot with chilled beer .

"অমরখন্ড" ... Eggless Mango Souffle

Being impressed by PARAMA Magazine's ( 15th june, 2012) recipe in Ahare-Bahare I tried AMARKHANDA ("অমরখন্ড" ), a unique and easy to make sweet dish made from Mango. No artificial flavour or colour is added into it!

Thanks to  Parama for publishing such an wonderful sweet dish.
I have little bit modified the ingredients. PARAMA used  cardamom powder but I do prefer to have it as a mango flavoured one.

Ingredients:

•  Fresh hung curd : 2 cups
•  Ripe Mango : 2 Medium sized ( washed and cut into pieces)
• Sugar : 50 gms
• Dry fruits ( almonds, walnut, pistachio ): 20 gms, chopped
• Khoya : 25 gms

Procedure:

• Put the mango cubes, khoya and sugar into the blender and make a smooth pulp.
• Take a wide serving glass bowl and put the hung curd into it.
• Gradually mix the mango pulp into the curd with frequent stirring!
• Sprinkle the chopped dry fruits and refrigerate for at least 2 hours.
• Serve cold as a mouth watering desert.

Healthy Chicken Cylinders!

Ingredients: 

• Boneless Chicken ( cut into small pieces, marinated with salt, pepper and a little soya sauce))
• Finely Chopped Carrot, Capsicum, Cabbage
• Finely Chopped Onion, Garlic and Green Chillies
• Vinegar & Soya Sauce
• Black Pepper Powder
• Salt
• Flour
• Milk
• Egg
• Refined Oil

 Procedure: 

Heat a little refined oil in a wok and add onion, garlic and carrot along with salt. Add the marinated chicken and stir fry  for a few minutes. Add the cabbage and green chillies. Add sugar and sprinkle a little vinegar. Make sure that no extra water is left after stir frying. Finally add the finely chopped capsicum and allow the mixture to get cooled.

Meanwhile  take a bowl and mix 1 cup flour, one egg and 1 cup milk. Add a pinch of salt and mix well till it becomes smooth.

Now for the pancake, heat a non stick frying pan and grease it with 1/2 tsp refined oil. Pour the pan cake batter with the help of a serving spoon and spread uniformly in a low flame. Turn upside down. Now place the chicken filling inside the pan cake and roll it like a "Patisapta".

Serve hot with tomato ketchup ! Yummy  and Healthy  Chicken Cylinders are ready!

Yummy Fishroll

 Ingredients

    Becti fish  : 250 gms
    Onion (finely chopped) : 1 cup
    Garlic (finely chopped) : 2 tsp
    Ginger (grated) : 2 tsp
    Green chillies (finely chopped) : 2 tsp
    Lemon juice : 1 tsp
    Salt and sugar, turmeric powder (to taste)
    2 eggs : well beaten
    Refined oil : 250 ml for frying
    Mustard oil : 2tbsp to make the filling
    Garam masala
    Ghee 1tsp
    Bread crumb
    Mashed Potato : 2 cups

Procedure

Marinate the fish with salt, a pinch of turmeric powder, and lemon juice for 15 minutes. Fry the fish lightly in a little hot oil and de-bone the fish . Keep aside. Fry the onions in 2 tsp mustard oil, till golden brown in a wok. Add the garlic, the ginger, the green chillies, and then fry for  5 minutes.  Finally Add the de-boned fish. Saute for 5 minutes. Add 2 tsp sugar, salt (to taste),  a pinch of garam masala and ghee . Spread the mixture on the wok so that it gets completely dried.

Add salt and pepper to the mashed potato and make balls. Flatten each ball with your palm and put the fish filling into the ball. Cover the ball and coat it with egg and then on breadcrumb. Refrigerate for 1 hour. Heat refined oil and deep fry the fish roll till golden brown.


Yummy FISHROLL is ready to serve!!!