Sunday, 28 September 2014

Zafrani Ilish(Saffron flavoured Hilsa)

Hilsa pices:4
Beaten curd:100gm
Saffron threads:1/2 tsp diluted in 1/2 cup of warm milk
Onion paste:2,medium
Turmeric powder:few pinches
Garlic paste:4 pods
Charmagaz seeds(Melon seeds) paste:2 tbsp
Poppy seeds paste:1 tbsp
Shah jeera:1/2 tsp
White pepper powder:1/2 tsp
Black pepper powder:1/2 tsp
Whole garam masala (cinnamon,cloves,cardamom):each 2
Green chili,slitted:4
Salt & sugar as per taste
Ghee:1/4 cup

Smear the fish pieces with salt and sugar.

Heat ghee and fry the fish pieces till they turn golden brown.

Keep them aside.

Temper the remaining ghee with shah jeera and whole garam masala.

Add onion-garlic paste and green chili and cook till ghee seperates from the sides.

Add charmagaz & poppy seeds paste,cook for few minutes.

Add beaten curd,both pepper powder with 2-3 teaspoons of water, salt and sugar.

Add saffron milk and cook for another 2-3 minutes.

Serve hot with steamed rice or polao.

Paneer Rezala

400gm paneer-cubed 

4 tsp onion paste 

1 tsp ginger paste 

3-4 brown/black cardamom 

1/2 tsp white pepper powder 

1 tbsp poppy seed paste 

2 tbsp cashew paste,diluted in 1/2 cup milk 

100 gm(approx 1/2 cup) beaten curd  

1/2 cup cream 

1 cup ghee+1 tbsp

Few drops kewra water or rose water 

Salt to taste


Heat ghee in a pan ,cut paneer into large cubes and then fry them till they turn light golden.

Keep them aside.

Temper the remaining ghee with the cardamoms.
Add the beaten curd,cashew paste,poppy seed paste, ginger paste and salt and cook in low flame. 

Then add white pepper and 1 cup of water, or enough to make a thick gravy. 

Add paneer Simmer for a while. 

Add cream,kewra jal and  blend well. 

Remove from the flame and cover with a lid.

Serve with paratha or naan. 

Sunday, 14 September 2014

Doi-Ilish 2(Fish Cooked in Yogurt Sauce)

I have shared a recipe of Doi Ilish few weeks back from a friend's kitchen.
Here is another awesome recipe of the same from another friend cum didi who has excelled in culinary art!
Please try this recipe and you will love it!

• Hilsa: One, cut into steaks of desirable thickness (8-10)
• Curd/ Yogurt: 3 cups, well beaten and creamy
• Ginger paste: 3 heaped tablespoon
• Salt to taste
• Cardamom, Cloves and Cinnamon: 1 ½ tbs
• Whole red chilli: 2-3
• Raisins: ½ cup, soaked in sugar water
• Ghee: 2 tbs
• Salt: to taste
• Caramelized onions (optional)


Marinade the fish in half the yogurt, ginger juice and salt for about an hour.

In a heavy bottomed pan, heat ghee and add the whole hot spices and the whole red chilies to it.

When they crackle, bring down the heat to a minimum and add the fish with the marinade; add the raisins.

Let the steaks simmer on low heat approximately 6-7 minutes on both sides, turn the heat down to the lowest possible degree and add the rest of the yogurt, beaten to a smooth creamy consistency. 

Remove from heat in the next two minutes.

Garnish with caramelized onions if you must.

Serve with Polao or 'Ghee Bhaat' !

Saturday, 13 September 2014

Zafrani Paneer Kofta Curry

For the Koftas:
Paneer – 1 cup, crumbled
Potatoes – 1 cup, boiled, peeled and mashed
Chana Powder(Besan) – 1 tblsp, roasted
Cornflour – 1 tblsp
Salt to taste
Chaat Masala – 1/2 tsp
Cashew Nut Powder – 1 tblsp
White Pepper Powder – 1/2 tsp
Oil to deep fry

For the Gravy:
Oil – 2 tblsp
Cumin Seeds – 1/2 tsp
Green Chillies – 1/2 tsp, chopped
Ginger Garlic Paste – 1 tbsp
Tomato Puree – 2 tblsp
Tomato Sauce – 1 tblsp
Water – 3 cups
Saffron (Zafran) – 1/2 tsp, dissolved in 1 tblsp warm milk (I made a dry roast of the saffron before dissolving it in warm milk)
Cream – 1/2 cup, to garnish
Kofta Masala Mix – 1 1/2 tsp

To make kofta masala, mix together, 1/2 tsp red chilli powder, 1/4 tsp cumin powder, 1/4 tsp turmeric powder, 1/4 tsp    garam masala and 1/2 tsp shahi paneer masala (I used Eastern's shahi paneer masala).

Put the paneer in a bowl along with the rest of the kofta ingredients.

Knead to form a firm mixture and divide into flat(1 cm diameter) koftas/balls.

Heat the oil in a frying pan and deep-fry the koftas until they turn golden brown.

Remove and transfer to a serving dish.

Heat the oil in a kadai.

Add cumin seeds, green chillies, ginger-garlic paste and saute till it begins to change colour.

Add the onion paste and saute until it browns.

Add the tomato puree and tomato sauce.

Season with kofta masala mix.

Add water. Bring it to a boil and let it simmer for 2 minutes.

Stir in the saffron and cream.

Pour over the koftas, garnish with a swirl of cream.

Cook for another 2 to 3 minutes.

Serve hot with parathas.

Wednesday, 3 September 2014

Narkel Posto Diye Ilish(Hilsa fish curry cooked in coconut-poppy seeds paste)

Sharing my Mom's recipe of Narkel Posto Diye Ilish(Hilsa fish curry cooked in coconut-poppy seeds paste):
Hilsa/Ilish:4-5 piece
Freshly grated coconut paste:4 tbsp(please do not use coconut milk or powder)
Poppy seeds paste:2 tbsp
Green chili:4-5,slitted
Nigella seeds:1/2 tsp
Turmeric powder:1/2 tsp
Salt to taste
Mustard oil:5 tbsp
Hot water:1 cup


Clean and wash the hilsa pieces and smear with a dash of turmeric & salt.

Keep it for 5 minutes.

Make a paste of freshly grated coconut and poppy seeds.

Heat 3 tbsp of oil in a pan/wok.

Fry the hilsa pieces till they become golden.

Remove them from the pan.

Add another tbsp of oil to the remaining oil and heat it for few seconds.

Temper with nigella seeds and slitted green chilies.

Remove the chilies when they start changing the colour.

Add coconut-poppy seeds paste.

Cook it by stirring it continuously for 4-5 minutes.

Add a cup of hot water when the nice aroma of coconut-poppy seeds paste comes out.

Stir it well.

Add the hilsa pieces and chilies when the gravy starts boiling.

Cook for another 3-4 minutes.

Add a tbsp of oil,stir it again and remove it from the flame.

Serve it hot with steamed rice.