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!!!

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.

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

Fish Pulao
Prawn Malai Curry
Topse Fry
Doi Rui  
Patoler Dolma

         

 

 Maha-Astami

Mayer Bhog

Khichuri

Bhaja

Chachhori

Chutney

Papad

Payesh

Maha-Navami

Plain Rice

Sukto

Mochar Ghanto

Lau-Chingri

Ilish Bhapa

 Maha-Dashomi

 Mutton Biriyani

Raita

Murg Methi  Malai

Everyday the puja lunch will be accompanied with Relish or Chutney at the end !

and of course with a sweet dish like Payesh / Pithe

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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 

Chilly Cheese Uttapam ... simply AWESOME !

 
Whenever I go to the BIG BAZAR at Kharagpur we somehow end up having  "Chilly Cheese Uttapam" . It's simply GREAT! If you happen to be in the neighbourhood do not miss this  CCU @ Big Bazar, Food Court.

Last night I decided to make it at home, in my kitchen. Though I did not have the time or the energy to make sambar, the coconut chutney more than made up for it when I served it with the crispy mout;watering uttapam.  Unfortunately I do not have a grinder-mixer in our bungalow Kharagpur  (where my husband is a professor at the School of Management at IIT ) so i had to ask my maid to paste it using a SHIL-NORI.
Do you remember the famous song? "Shil-Nori bina chutney kaise boni ?"   Anyway enough by way of prelude; time for the real stuff ... for which you need the following ingredients to make this CCU

• 2 Cups of rice flour and 1 Cup urad dal powder, soaked in water for over night and mixed well to make a thick batter.
• pinch of salt
• One large onion (finely chopped)
• Green Chillies ( finely chopped)
• Cheese (grated)
• Refined oil

Heat a nonstick pan , grease it with refined oil and place1 tablespoon  thick  batter. Spread it with a spatula. Then sprinkle onion, chillies on top.Turn upside down and add grated cheese on the hot side of the uttapam. Keep it on the nonstick tawa till it becomes crispy and the cheese melts.

Serve hot with coconut chutney.

      

CHUTNEY : A unique Bengali Relish

Traditional PLASTIC CHUTNEY without turmeric powder

CHUTNEY is one of the most important BENGALEE dishes generally served after the main course along with papad, but before the dessert. During Summer it is advisable, if not really pleasant :-) to have the chutney at the end of all meals. This is not only because of the chutney's food value but also it's fruit value ! Fruits after all are always good because they carry  lots of vitamins. Moreover in summer, we tend to lose a lot of fluids in profuse sweating and quite a bit of this is said to be replenished with chutney.

Unfortunately in this age of diet consciousness, a chutney is beyond doubt a HIGH CALORIE dish. But if you do not have bloodsugar and generally lead a reasonably active life, then you can safely have a modest portion of  chutney every alternate day at the end of your lunch without feeling too guilty about it !

All said and done, a chutney is a nice relish to end your meal with.

Basic Ingredients of CHUTNEY is SUGAR, SUGAR and SUGAR, (if you are diabetic, or counting calories you can use sugar-free of course), a little salt and something sour(like lemon juice or tamarind juice).

Making a chutney is simple. You first cook the fruit or vegetable in the sugar syrup. Then you can thicken the chutney at the end by adding cornflour or maida. Addition of  CHAUNK and turmeric powder is optional.

FRUITS that can be used to make chutney:

• Raw Mango
• Pineapple
• Apple
• Grapes
• Date Palm
• Raisins
• Amawat (Dehydrated Mango pulp)
• Pomegranate
• Alubakara ( Plum)
• Cherry
• Green Olive 
• Strawberry

VEGETABLES used in chutney

• Green Papaya
• Gourd 
• Tomato
• Corriandar leaves/Mint leaves

CRISPY BABY CORNS

Fresh Baby Corns as available in any Supermarkets

Ingredients:

Fresh Baby Corns

Corn Flour

Flour

Soya Sauce

Tomato Ketchup

 Salt

 Refined Oil 

Garlic& Ginger (Greated): 2tsp each

 Procedure:

 Clean & Cut the baby corns into small pieces(2 to 3 inches) and marinate with soyasauce, salt and a little sugar. Meanwhile fry the ginger & garlic in 2 tsp refined oil and keep aside. Sprinkle a little cornflour and a little flour over the marinated babycorns. Now make a batter by adding 4tbsp cornflour& and 2tbsp flour in icecold water and deep fry the marinated babycorns by coating them into the batter. Use a low flame to avoid over frying. Toss the crisp-fried babycorns with the fried ginger-garlic and 2 tsp tomato ketchup and serve hot.

Murg Methi Malai

Ingredients :

• chicken (500 grams)
• fresh curd  (100 grams)o
• kasoori methi (2 tbsp)
• onions (2 large, grated)
• ginger-gralic paste (1 tsp)
• garam masala powder (1 tsp)
• sugar (1 tsp)
• salt
• refined oil (4 tsp)
• a fine paste of 2 tsp Cashew nuts, 2 tsp resins, 2 tsp char magaj and 2 tsp poppy seeds.
•  fresh cream and green chillies (optional)

Procedure :

Take medium size chicken pieces and marinate them in curd along with salt, sugar, kasoori methi, ginger-garlic paste and garam masala powder for at least for half an hour.
Heat the oil, and fry the grated onions till brown. Add the marinated chicken, and saute for 15 minutes. Cover the lid and cook till the chicken is tender. Add the 'fine paste' mentioned in the ingredients. Garnish with fresh cream and green chillies (optional).

 Serve hot with chappatis/rice.