BENGALI FISH CURRY

Ingredients
Fish fillets   8   Salt   to taste
Green Chillies   4   Mustard Oil   2 tb sps
Red Chilly Powder   1 tbsp   Mustard paste   1 tsp
Red chillies   4   Garlic paste   1 tbsp
Coriander powder   2 tbsp   Mustard seeds   1 tsp
Onions Chopped   2 cup   Ginger Paste   1 tbsp
Turmeric   1 tsp   Bayleaf   1
Onion seeds (kalonji)   1 tsp   Lemon Juice   2 tbsps
Preparation 1. Clean and cut fish fillet, wash well, remove excess water and then marinate with limejuice, turmeric powder and salt. Keep aside for 30 minutes.
2. Heat up a pan, mix in 1 tblsp oil, shallow fry marinated fish from both sides until slightly browned. Take off and keep aside.
3. Heat up remaining oil, mix in mustard seeds, kalonji, whole dry red chillies and bay leaf, stir fry for a few minutes till seeds crackles, mix in ginger, garlic paste and stir fry again for a moment.
4. Mix in cut onion and stir fry until slightly brown in colour.
5. Mix in mustard paste, red chilli powder, coriander powder and turmeric powder, stir fry masala nicely until oil starts separating.
6. Adjust water and salt, bring to boil and then mix in shallow fried fish, put green chilli slits on top.
7. Stir fry on a slow flame until fish get cooked and oil starts floating on top of gravy.
8. Take off and decorate with cut green coriander leaves.

Macher Jhol

Ingredients
Pomfret Fish   500 gms/1.1Pound   Salt   to taste
Onions (chopped)   3   Mustard Oil   3 tb sps
Green Chillies   3   Black Pepper   1/2 tsp
Onion Seeds   2 tsp   Cumin Seeds   1 tsp
Turmeric Powder   2 tsp   Coriander   small bunch
Preparation 1. Clean and cut the fish to medium size pieces.
2. Marinate the pieces with turmeric powder and salt and keep them aside for half hour.

3. In a pan heat the mustard oil and shallow fry the fish till three fourth done.
4. Drain out the excess oil.
5. In the excess oil add cumin seeds, onion seeds,black pepper, green chillies, little turmeric powder & salt and with adding water bring the mixture to a boil.
6. In this mixture add fried fish and cook for another 10 minutes. Garnish with Coriander leaves and serve hot.

Kosha Mangsho

Ingredients
Lamb(leg boneless)   500gms/1.1pound   Salt   to taste
Onions chopped   1   Tomatoes chopped   2
Yogurt   150gms/0.033pound   Cumin Powder   3 tsp
           
Ginger Garlic paste   4 tsp   Garam Masala   2 tsp
Turmeric Powder   1 tsp   Desi ghee   3/4 cup
Corainder powder   4 tsp   Red chilli powder   2 tsp
Preparation 1. Marinate the lamb with yoghurt, salt and 1/2 tsp of turmeric powder for half an hour.
2. Take a kadai and heat desi ghee in it. Add onions and garam masala powder,cook for 10 min.
3. Add the marinated lamb and cook for 10 to 12 minutes more.
4. Add ginger garlic paste, coriander powder, cumin seed powder, red chilli powder, remaining turmeric powder and tomatoes
5. Cover and simmer till the lamb is tender.
5. Serve hot after garnishing with garam masala powder sprinkled on top.

Spicy Fish

Ingredients
Fish Fillet   500 gms/1.1pound   Salt   to taste
Red Coloring   3-4 drops   oil   2 tb sps
Turmeric Powder   1/2 tsp   Lemon   1
Mango Powder   1/2 tsp   Black Salt   1 pinch
Cumin Seeds   1 tsp   Flour   1 tbsp
Cardamoms   2   Egg   1
Dry Red Chilies   2   Orengo   1 pinch
Preparation 1. Rub 1 lemon half over fish pieces combine with turmeric powder, mango powder, black salt, and grinded ingredients.
2. Let it marinate for 20 minutes.
3. Combine egg with flour and food coloring and spread over the fish. Gently mix.
4. Heat the oil in a frying pan and drop fish pieces into small batches.
5. Fry until golden brown and place on an absorbing sheet.
6. Drizzle with juice of remaining lemon half over fish and serve hot.

SukhiI Macchi

Ingredients
Fish   500gms/1.1pound   Salt   to taste
Onions (sliced)   2   Oil   3 tb sps
Ginger - Garlic Paste   1 tb sps   Garam masala   1/2 tsp
Green chillies   2   Lemon juice   1 tsp
Red Chilly Powder   1 tbsp  

Corainder leaves

  small bunch
Turmeric powder   1/4 tsp        
Preparation 1. First, clean the fish fillets and apply turmeric powder and salt .
2. Take a wok , heat oil in it and add onions. Fry them till they turn golden-brown.
3. Add ginger-garlic paste, red chilly paste, green chilies, coriander leaves and salt.
4. Add ginger garlic paste and fry till the raw smell subsides. Cook till a thick gravy is formed.
5. Finally, add fish and toss it. Avoid using spoon or spatula as the fish is delicate.
6. Cover with a lid and cook till done.
7. Garnish with coriander leaves and serve hot.

 

Cholar Dal

Ingredients
Bengal gram   250gms/0.55pound   Salt   to taste
Sugar   2 - 4 tsp   Ghee   1 tbsp
Greenchillies   4 - 6   Raisins   1 tbsp
Red chilli powder   1 tsp   Garam masala   1 tsp
Turmeric powder   1 tsp   Cumin powder   1 tbsp
Bay leaf   3   Coconut   1/4
Preparation 1. Wash the dal and boil with 4 cup of water.
2. Mix in turmeric, cumin, garam masala, and slit green chillies.
3. Mix in salt and sugar to taste. Mix well and stir fry till the time the dal is soft and thick.
4. Heat up ghee in a kadhai. Mix in bay leaves and garam masala.
5. When it stops spluttering mix in it to the dal. Mix thoroughly.
6. Cut the coconut into small dices and fry in ghee till light brown. Mix in this to the dal and stir.
5. Serve hot along with luchi.

Luchi

Ingredients
Flour (maida)
  500 gms/1.1pound   Salt   to taste
Desi Ghee   2 tbsps   Water   1/2 cup
Preparation 1. First make a stiff dough with flour, desi ghee(1 tsp) and water. Keep aside for 2 hours.

2. Separate the dough into small round lemon sized balls.
3. Roll out the balls into flat discs, about 4" in diameter.
4. Take a kadai(wok) and heat desi ghee in it. Once it is hot deep fry the discs till golden brown in colour.

5. Serve hot along with other dishes.

Bengali Biryani

Ingredients
Basmati Rice   500 gms/1,1pounds   Salt   to taste
Fish (hilsa)   1000gms/2.2pound   Desi Ghee   3 tbsps
Cardamom green   4   Bay Leaf   1
Onions (chopped)   2   Cloves   4
           
Red Chilli Powder   1 tsp   Garam masala   A pinch
Ginger Garlic Paste   1 tbsp   Cumin Powder   1 tsp
Turmeric Powder   1 tsp   Black Pepper   ½ tsp
Cinnamon   2   Garam Masala   1 tsp
Yogurt   1 cup        
Preparation 1. First wash, clean and dry the fish completely and slice them into pieces.
2. Take yogurt in a bowl and mix turmeric powder, red chilli powder, black pepper, cumin powder, salt (1/2 tsp) and ginger garlic paste (1/2 tsp).
3. Mix all these ingredients well and apply this marinate on the fish pieces. Leave the pieces aside for 1 hour.
4. Take a broad base pan and heat desi ghee in it. Once it is hot sauté onions in it.
5. As they turn little brown add cardamom, cloves and cinnamon.

6. Sauté for a minute or so then add rice, water, salt (1 tsp), garam masala and bay leaf.
7. Cover the pan with a lid and bring to a boil over low to medium flame.
8. As the water gets absorbed and rice is almost cooked take our half the quantity of rice.
9. Arrange the fish pieces over the rice in the pan and cove with the rice removed earlier.
10. Close and cover the pan with the lid. Cook on slow flame for 30 minutes more.

11. Serve hot along with Cholar Dal or Dimer Dalna.


Aloo Phulkopir Dalna

Ingredients
Potatoes   500gms/1.1pound   Salt   to taste
Cauliflower   1000gms/2.2pound   Ghee   2 tb sps
Onions   2   Tomato   4
Cumin powder   2 tbsps   Garam masala   2 tbsps
Coriander powder   2 tbsps   Bayleaves   2
Turmeric Powder   1 tsp   Musttard Oil   4 tbsps
Preparation 1. Take off and cut the potatoes,Onions,Tomatoes into quarters,Cauliflower into florets.

2. Heat up oil in a pot and when very hot fry the potatoes lightly and drain.

3. Then fry the florets of cauliflower till they turn a little brown. Remove and keep it aside.

4. In the same pot heat up ghee and mix in the bay leaves and the whole garam masala and stir fry for 30 seconds.

5. Mix in cut onion and fry till golden in colour.

6. Mix in the masala powders and stir fry for a minute taking care that the masala does not stick to the bottom.
7. Mix in a tblsp of water if necessary. Mix in the potatoes, cauliflower and the tomatoes.
8. Stir fry for a while. Mix in a cup of water, cover and stir fry over medium heat.
9. Stir from time to time. Take off from heat up when the vegetables are cooked and nearly dry


Aloo Posto

Ingredients
Potatoes   6   Salt   to taste
Green Chillies   2   Ghee   1 tb sps
Poppy seeds   4 tb sps   Mustard Oil   2 tb sps
Onion seeds   1/2 tsp   Sugar   1/2 tsp
Preparation 1. Take off and cut the potatoes into one inch sized pieces. Keep them in water.
2. Soak poppy seeds in one cup warm water for fifteen to twenty minutes.Remove and grind to a fine paste.
3. Heat up mustard oil in a pot till it just reaches smoking point.
4. Remove, cool and heat up the oil again on medium heat. Mix Onion seeds and stir-fry briefly.
5. Mix in potato pieces and stir fry on medium heat up for five minutes, stirring frequently.
6. Mix in the poppy seeds paste, stir and mix in half cup of water, cover and stir fry on low heat up till the potatoes are almost done.
7. Take off the lid, mix in salt, sugar and slit green chillies.
8. Continue to stir fry for a minute more or till potatoes are completely cooked, stir in desi ghee and serve hot.

Chanar Bara

Ingredients
Flour (maida)   500gms/1.1pound   Salt   to taste
cottage cheese (Paneer/chana)   250gms/0.55Pound   Ghee   2 tbsps

green cardamom powder

  1 tsp   Sugar   2 Cup
Preparation 1. Mash paneer well. Mix one tblsp of ghee with the flour.
2. Mix milk a little at a time. There should be no lumps. The batter should be rather thin.
3. Now, mix in the mashed paneer. This will thicken the batter.
4. Lastly, mix in the powdered cardamom.
5. The batter, finally, must be of medium thick consistency so that it can easily be dropped from a spoon.
6. Make syrup of one string consistency with the sugar and 11/2 cup of water.
7. Heat up ghee in a kadhai. Drop spoonfuls of batter and fry till golden.
8. Soak in the syrup for at least two hours

Begun Bhaja

Ingredients
Baingan (Eggplant)   4   Salt   to taste
Red Chillies   5   Mustard Oil   1/2 Cup
Turmeric Powder   2 tsp        
Preparation 1. Cut each baingan into quarters. Rub the each piece with salt and turmeric powder.
2. Keep aside for half an hour.

3. Heat the mustard oil in a shallow pan and fry the pieces till golden brown in colour.

4. Drain the excess oil and serve immediately.

Rasmalai

Ingredients
Milk   1000ml   Screw Pine   1 tsp
Powdered milk   1 Cup   Egg white   1
Baking powder   1/2 tsp   Sugar   1/2 Cup
Green Cardamom   1/4 tsp   Corn flour   1 Cup
Almond and pistachio   2 tbsps        
Preparation 1. Take the milk in a pot and cook it on medium flame.
2. Add sugar and green cardamom and mix properly.
3. In a separate bowl add egg, baking powder and powdered milk and beat well.
4. Make small balls from the mixture and put them in the cooking milk.
5. After this, mix the corn flour in one cup of water and add it to the milk and cook for 2 to 3 minutes.
6. Add screw pine and cook for a few minutes. Pour in a dish and garnish with almonds and pistachio.
7. Refrigerate it and serve cold with silver leaf garnishing.

Bengali Payesh

Ingredients
Basmati Rice   500 gms/1.1Pounds   Raisins   15
Cardamom Powder   1/2 tsp   Milk   1000 ml
Almonds (chopped)   20   Jaggery   2 Cups
Pistachios (chopped)   20   Sugar   1 tbsp
Preparation 1. Wash, clean basmati rice and keep it aside for drying.
2. Take a kadai(wok) and boil milk in it. As it starts boiling add rice and sugar.
3. Keep cooking on medium flame till rice is cooked.
4. It will take 25 to 30 minutes and by that time milk will be thick and reduced to half.
5. Add Cardamom Powder and Jaggery. Stir well till Jaggery has dissolved and mixed properly.
6. Sprinkle dry fruits on top and take off from fire.
7. Serve Chilled or hot.

Sandesh Mishti

Ingredients
Fresh paneer   400gms/0.88pound   Warm milk   1 tbsp
Milk powder   2 tbsps   Ghee   As required

cardamom powder

  1/2 tsp   Sugar   1/2 Cup
pistachio essence   1/2 tsp   Pistachios   8 - 10
Almond   10 - 12   Saffron   few strands
Moulds   Any Shape        
Preparation 1. Soak almond and pistachio slivers and saffron in warm milk. Keep aside to use as topping.
2. If the nuts do not soak up all the milk by the time you are ready to use them, drain it away before you use the nuts as topping.
3. Mix the paneer and milk powder in a pan and cook on a medium flame stirring continuously for 3-4 minutes.
4. Allow the mixture to cool.
5. Add sugar, essence and cardamom powder and mix until smooth dough is formed.
6. Lightly grease the moulds with ghee.
7. Put a little topping mixture (soaked almonds, pistachios and saffron strands) in each mould.
8. Press some of the prepared paneer mixture on top of the topping in each mould and shape.
9. Chill for a few hours, unmould carefully and serve.

     



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