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.
Serve with Polao or 'Ghee Bhaat' !
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.
Sharing an authentic recipe of Bangladesh with you!I got this recipe from Purna di.
Goalundo Ghat is a small town in Dhaka Division, Bangladesh, South Asia.
The “Goalondo-Narayanganj” was an overnight journey by steamer during British period and the Muslim Boatman’s used to prepare
this basic chicken curry for their need which was somehow got popularized between the travellers also and now it’s a popular
recipe of Bengali cuisine .
The main key ingredients are fresh chicken(frozen one cant do the justice!) along with lots of roughly chopped onion,hot red
chilies and freshly chopped ginger & garlic!
I will suggest not to use ginger-garlic paste!
Many online foodblogs claimed that shrimp paste is a must for this dish.
But my personal view is that it was difficult for those poor boatmen to procure that complicated method of cooking with
limited accessibility of raw materials during that much hectic journey!
So go ahead with this simple yet delicious recipe to give a treat to your taste buds and enjoy a very unique rustic and sharp flavour of this chicken curry!
Ingredients:
Chicken: 600-750 gram
Onions: 6-7 coarsely chopped
Garlic: coarsely chopped: 3 tbsp
Ginger: coarsely chopped 2 tbsp
1 tsp turmeric
Red chillies: roughly chopped-please do not use chili powder
Salt to taste
Mustard oil: 3 tbsp
Method:
Marinate the chicken with all of the above for about 30 minutes; put it in a pan, sauté for about five minutes, and then cook on low heat, covered!
Please do not add water or any souring agent like tomato/curd/vinegar
Serve it with hot steamed rice!
Start your day with a healthy breakfast!
Ingredients:
Daliya(wheat poridge):1 cup
Moong dal(Yellow lentil):1 cup,soaked in water and drained after 5 mins
Soya granules:10-12,soaked in water
Yellow and green bell papers,chopped:1 cup
Green peas:1/2 cup
Cauliflower,chopped:1/2 cup
Onion,chopped:1,small
Tomato,chopped:1
Curry leaves:10-15,or little more
Green chilies,chopped:1-2
Black mustard seeds:1/2 tsp
Cumin seeds:2 pinches
Refined oil:1 tbsp
Ghee/clarified butter:1/2 tsp(optional)
Turmeric powder,red chili powder,coriander powder,asafoetida:each 1 pinch
Method:
Heat oil in a pressure cooker.
Temper with mustard seeds & curry leaves.
Add cumin seeds when aroma of mustard seeds & curry leaves releases.
Fry all veggies for 2-3 mins.
Add daliya & moong dal & fry for another 5 mins.
Meanwhile add all spices and cook for another 3-4 mins.
Add 2 cups of water,stir it well.
Close the lid of the cooker & cook for 3-4 whistles.
Stop the flame.
Wait for few mins.
Open the lid & add the ghee.
Serve it hot.
