Fish Mould for your Valentine !!!

Ingredients 

• Fish ( Rui/ Katla or Becti) 100gms
• Finely chopped onion  2tbsp
• Ginger- Garlic-Green chilly paste 2tsp
• Finely Chopped Coriander 
• Grated Carrot 4tsp
• Greenpeas 1/2 cup ( perboiled )
• One Small Potato boiled & mashed
• One Egg ( well beaten)
• Refined oil 2tsp
• Mustard oil ( very little)
• Butter to grease the mould
• Salt, a little sugar and a very little turmeric powder
• Fresh Lemon Juice 1/2tsp
• Two Cheese cubes ( grated)
  

Procedure 

• Marinate the fish with little salt, turmeric powder and shallow fry in mustard oil  and de bone the fish 
• Heat refined oil in a pan and fry onion till brown. 
• Gradually add Ginger-garlic-green chilly paste followed by mashed potato, fish paste, carrot, green peas
• Add a little sugar
• Sprinkle finely chopped coriander leaves and lemon juice
• Then add the beaten egg and mix them well . Your FISH-CAKE MIX  is ready
• Grease a mould with  butter
• Add the FISH-CAKE MIX and add grated cheese from top. 
• Cook for 20 minutes under pressure cooker
• Keep aside for another 5 minutes outside the cooker.
• Turn the mould upside down and garnish with Capsicum ( specially cut for Valentine's Day)
  

Chilly Prawn with Baby Corn

• prawn (250 gms)
• egg white (one)
• baby corn (100 gms, chopped)
• one large capsicum (chopped)
• green chillies (cut into slits)
• garlic (finely chopped - 2 large tbsp)
• cornflour
• soya sauce
• black pepper
• salt
• a little sugar
• refined oil

• Marinate the prawns in soya sauce, salt, and black pepper powder, for half an hour.
• Heat refined oil in a wok, and stir fry the baby corns and keep aside.
• Mix 1 egg white and 1 tsp corn flour with the marinated prawn.
• Deep fry the prawns. Keep aside.
• In the remaining oil, add chopped garlic, chillies, capsicum, and the baby corn.
• Add a little sugar, 2 tbsp soya sauce
• Add 1 tbsp corn flour in water,  pour it into the wok and stir
• Finally add the fried prawns and mix them all together.
• Serve hot with noodles or steamed rice.

 

Mexican Egg dish

This is one of Rukmadakshi's recipe that I learnt from a popular program on Zee bangla, Ranna Ghar. I modified it slightly for the sake of calories, using only 4 eggs, instead of 6. This is an awesome snack and a complete in itself, when served with toasted bread and soup.

 
1. Egg - 4
2. Boiled chicken pieces - 1 cup
3. Stir-fried prawns - 1 small cup
4. Grated cheese cubes - 2
5. Chopped Onion - 1 cup
6. Chopped Tomato - blanched - 1 cup
7. Finely chopped ginger - 1 teaspoon
8. Finely chopped garlic - 2 teaspoons
9. Finely chopped parsley or oregano
10. Paprika powder and red chilli flakes
11. Refined oil and salt


Heat oil in a non-stick pan. fry the onion  and tomatoes. then add garlic and ginger and oregano. Add the chicken pieces along with prawn. Saute for two minutes. Cover the mixture with 4 eggs (beaten). Sprinkle grated cheese, paprika powder and red chilli flakes. Close the lid and simmer for 5 minutes, till the egg settles and cheese melts. Remove from heat. Cut into wedge-shaped slices, like a pizza and serve hot.

Chicken-Lemon-Coriander Soup

• Boneless Chicken : (100 gms) thinly sliced, marinated with salt, black pepper and soya sauce
• Sweetcorn : (25gms) boiled and made into paste
• Garlic : finely chopped (1tsp)
• Ginger julienne (1tsp)
• Onion : finely chopped (2 tsp)
• Green chilly : finely chopped (1tsp)
• Fresh Coriander :( finely chopped,  1cup)
• Lemon juice ( 4tsp)
• Black pepper powder (2tsp)
• Butter : 1 tsp

• Heat butter and fry onion, garlic together 
• Add the marinated chicken and the sweetcorn paste into it
• Add 2 cups of water and bring it to boil.
• Add the ginger julienne, green chillies and coriander
• Finally add the lemon juice and sprinkle black pepper powder on top
• Serve hot "CHICKEN-LEMON-CORIANDER SOUP" with bread sticks/ garlic toast

(This recipe serves for two )

"FISH FOLDER".. my signature dish for RPlus channel

Last month I had the opportunity to share one of my special signature recipes with eminent singer and host Parama Banerjee in her well known cookery show" R-O RANNAGHOR" in  a widely popular Bengali TV channel RPlus. I was invited by RPlus channel to share an exotic and innovative Fish Recipe. It   was a nice experience to cook and spend an hour with one of my favourite vocalists Parama. I got nice gifts from the sponsors and was delighted by the cordial behaviour of RPlus channel.



Ingredients for making "Fish-Folder"

• For the Pan Cake Batter:
• Flour 1 Cup
• Egg 1 no.
• Milk 1/2 Cup
• Pinch of Baking Powder
• Pinch of Salt
• Refined oil

• For the Pan Cake Filling
• Fish (Rui/ Katla) 200 gms. marinated with a pinch of salt and turmeric powder.
• Grated Carrot 4tbsp
• 1 Potato (boiled& mashed)
• Finely Chopped Onion 4tbsp
• Finely Chopped Garlic 1tsp
• Grated Ginger 1tsp
• Lemon juice
• Finely Chopped Coriander
• Finely Chopped Green Chillies
• Garam Masala Powder 1/2 tsp
• Ghee 1tsp
• Mustard oil 2 tsp
• Sugar 1tsp

Procedure:

Boil the marinated fish  with just the right quantity of water, till there is no more water left in the vessel. De-bone the fish using your hands.  Add 2-3 drops of lemon juice into the fish and keep aside. Fry the onions in mustard oil till golden brown in a wok. Add the garlic, the ginger, the green chillies, and then fry for 5 minutes. Now add the finely chopped coriander leaves and the grated carrot, and finally the boiled and mashed potato.. Finally Add the de-boned fish. Saute for 5 minutes. Add 1 tsp sugar, salt (to taste), ghee and  garam masala powder. Spread the mixture on the wok so that it gets completely dried.

Now for the pancake, heat a nonstick 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 fish filling inside the pan cake and roll it like a "Patisapta". Serve with "Cheese Yoghurt Sauce"

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.

Shorshe Eelish

The hilsa or eelish is one of the most loved fishes to Bengalis and Bangladeshis. Found in the tidal estuaries in and around the Ganga-Brahmaputra delta, this fish can be eaten in a variety of forms - smoked,  fried, steamed, or even baked (inside leaves of the banana plant). These fish breed during the monsoon season, and are generally caught at the same time. Eelish eggs are a delicacy too.

1. Eelish fish
2. salt and turmeric to marinate
3. mustard oil
4. green chillies
5. mustard paste

Procedure :

 Marinate the fish steak with salt and turmeric powder. Heat the wok. Add 1 tsp mustard oil. And arrange the marinated fish steaks. Simmer for 2 mins. Add the mustard green chilly paste to it. Then add salt, and water. Boil for 5 mins. Add enough slit green chillies and 2 tbsp mustard oil. Boil for another 2 mins. Remove from heat.

Serve with hot rice.

Mutton Monohara

Ingredients :

• Mutton : 500 gms
• Fresh curd : 100 gms.
• Ginger paste : 2 tsp
• Garlic paste : 2 tsp
• Red chilly powder : 2tsp
• Onion : 100gms, fineley chopped length wise
• KK's Special MUTTON MASALA : made with slightly roasted and coarsely ground cloves, cinnamon, cardamom - both the green and black variety, black peeper, shah jeera, white pepper, nutmeg (jayphol) and javitri (jayeetree)
• Butter : 4tbsp
• White oil of any kind : 2tsp
• Bayleaf : A few
• Whole red Chillies
• Whole Black pepper
• Sugar : 1tsp
• Salt to taste

Procedure:

• * Marinate mutton in curd, KK's special MUTTON MASALA, salt, sugar, ginger-garlic paste, chilly powder, whole red chillies and whole black pepper for two hours.
• * Cook the mutton in a pressure cooker, only in the marinade -- without adding any additional water for 20 minutes.
• 
  
• * Fry the chopped onion in the ghee-oil till golden brown and keep aside.
• Fry 2tsp maida in 1tsp butter; let it cool and make a fine paste with 1cup water.
• Pour it into the mutton mixture. Bring it to boil and stir so that no lump is formed.
• *Sprinkle the fried onions on the cooked mutton.
• Serve hot with Chapatis/Parathas/Rice.

Try TANGRA this week end !!

• Tangra Fish : marinated with salt, turmeric powder and a pinch of red chilly powder.
  
• A fine paste made from black mustard and a few dry red chillies.
• Mustard oil.
• Panch forone.
• Finely chopped corriander leaves.
• Finely chopped tomatoes.
• Green chillies.
• Green peas
  

• Heat mustard oil and fry the Tangra fish till golden brown. Close the lid while frying. Keep aside.
  
• In the remaining oil add panch forone to splatter.
• Then add the tomatoes,green chillies and green peas.
• Add the mustard paste and saute for 2 minutes.
• Add a little water and then add the fried fish.
• Close the lid and bring it to boil on a slow flame to ensure complete cooking.
• Add 2tbsp Mustard oil and chopped corriander leaves on top.
• Serve with hot rice.
  

Prawn Malai Curry

• 
• Prawn: shelled, deveined and cleaned thoroughly
• Coconut: grated and ground in a mixie along with green chillies, nutmeg and javitri.
• Ghee and Mustard oil
• Ginger paste
• Onion paste
• Garlic paste
• Garam Masala: Coarsely ground
• Green Chillies
• Kismis and Bay leaf
• Salt, Sugar and Turmeric powder

Heat oil in a pan. Fry the onoin paste till golden brown. Add garlic and ginger paste, bayleaf, and a hand full of kismis (rasins). Saute for a few minutes. Then add the coconut paste along with salt and sugar as per choice. Sprinkle turmeric powder into the mixture. Then add the Prawns. Fry them in the thick gravy for five minutes. Add a little water and bring it to boil. Add ghee on top along with Garam Masala. Garnish with green chillies.

Serve hot with rice/chapati/fried rice.

Egg-Devil

Boiled egg (cut lengthwise in 4 pieces)
Boiled potato (mashed)
Salt, Black pepper powder, Red Chilly powder
Lemon juice.
Ginger (grated), Garlic (finely chopped) and Green chillies (finely chopped)
Bread crumb.
One egg (well beaten ) and mixed with corn flour.
Refined oil ( for frying )


Mix mashed potato along with salt, black pepper powder, red chilli powder, ginger, garlic, green chillies and lemon juice. Make small balls. Wrap each egg piece with the flattened potato balls, coat it with beaten egg-cornflour mixture, and then with bread-crumb smoothly. Deep fry in refined oil till golden brown.
Serve as a evening snacks with tomato ketchup/salad/mustard.

Special Egg-Curry

Duck Eggs : 4 (boiled)
Onion : 1 large (grated)
Ginger-Green Chilly paste (2tsp)
A thick paste: made from 4tsp kuskus (posto), 8 Cashewnuts
Curd :2tsp.
Green Cardamom : 3-4
Refined oil
Green Chillies (for garnishing)
Salt to taste
Sugar : 2tsp


Heat oil and fry the boiled eggs for 2 minutes. Add green cardamom and the grated onion and fry till brown. Add salt, sugar, ginger-chilly paste and the curd. Saute for 3-4 minutes. Add the kuskus-cashewnut paste and a little water. Bring to boil. Then add the fried eggs.
Sprinkle green chillies.
Serve with roti or rice.

Topse-Fry (FRIED MANGO FISH)

" TOPSE "( aka MANGO fish) in Bengal is a delicious sweet water fish. It is abunduntly available in summer time when the mango is also available. The word TOPSE came from the Bengali word TAPAS which means SAGE. The fish is saffron in colour with lots of tentacles. In this way it resembles a sage. So it is called TOPSE.
TOPSE FRY is one of the exotic dish, specially served during the BENGALI NEW YEAR celebrations. It is pretty expensive.

Ingredients:
Topse mach ( MANGO FISH) : de-scaled and cleaned thoroughly, marinated with salt and a pinch of turmeric powder and lemon juice.
Green chillies, garlic and ginger (ground together into a coarse paste) required to marinate the fish.
For 4 pieces of fish 4tsp paste is required to marinate .
Gram flour (Besan) : well beaten in a pan with cold water to mke a thin paste adding salt, red chilly powder, turmeric powder, kalojeera and 1tsp kusksus (posto or poppy seeds).
Mustard oil for frying.

The fish is marinated with the chilly-garlic-ginger paste for at least 1 hour.
Heat oil in a pan and coat each fish in the batter (previously made from besan) and deep fry till golden brown.
Serve hot with mustard sauce as a snacks.

Egg Roll /Mughlai Paratha

• Egg (I use one egg to make 2 rolls or 2 parathas )
• Maida ( to make a soft dough using a pinch of salt and water )
• Finely chopped onion, green chillies, capsicum, carrot and cucumber.
• lemon juice( a must!!!)
• Black peeper powder.
• Tomato ketchup.
• Refined oil for frying.

Knead the maida with water and a pinch of salt and cover the dough with a soft wet cloth for an hour. Then add 1 tsp oil from top and knead it again to make it soft. Make balls (3 inches diameter) from the dough. Roll it using dry flour .You can roll them in two ways. If you make egg roll then the roti will be of traditional size ( 6 to 7 inches diameter) .If you make mughlai paratha (Egg paratha ) you have to make it large enough( approximately of 8 inches ) to ensure that the paratha is like a rumali roti (as thin as a paper or hanky!!!) .

Beat the eggs in a large bowl. Add a pinch of salt and a little water. Beat it well for 50 times.

Take all the finely chopped vegetables in a large platter and add salt, lemon juice, black peeper powder and tomato ketchup. Mix them thoroughly.

Heat a tawa. Add 2 tsp oil and 2 tbsp of the beaten egg. Place the paratha over it and press. Turn it upside down and fry till golden brown in colour. Arrange all the egg rolls on a platter and stuff each of them with the veggies. Roll it and serve hot.

If you want to make Mughlai paratha first place the paper thin paratha on the tawa. Then add 2 tbsp beaten egg and 2tsp chopped veggies inside. Fold the paratha in a traingular fashion and fry it with refined oil till golden brown.

Serve hot with ketchup, chutney or pickle.