Ingredients: 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
Method: 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.
Ingredients: 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
Method 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.
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!
Ingredients: • 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)
Method: 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.
Ingredients: 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).
Method: 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.
Sharing my Mom's recipe of Narkel Posto Diye Ilish(Hilsa fish curry cooked in coconut-poppy seeds paste): Ingredients: 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
Method: 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.
