Fish Fry :)

Fish Fry is an all-time hit snack item that is usually prepared with Bhetki fish fillet.It can also be prepared with some other fishes but with a compromised taste.

I was always a good cook but have been waiting for a good photographer. My wait has finally ended. Thanks to my husband who is helping me with the pics these days. I had prepared this fish fry few days back and after looking at this pic even I want to have some now. :)

I am re-posting  this recipe as this is my entry for Bon Vivant Moments # 2 - Savory Items

at Sumee's Culinary Bites.

Ingredients :

- Fish Fillet (7-8)
- Vinegar (2 tbsp)
- Lemon Juice (2 tbsp)
- Ginger paste (2 tbsp)
- Garlic paste (2 tbsp)
- Coriander leaf paste (3 tbsp)
- Salt (according to taste)
- Bread Crumbs (3 cups)
- Green Chilli paste (1 tbsp)
- Onion Paste (3 tbsp)
- Mustard oil (ample amount for deep frying the fish)
- Eggs(2)
- Cornflour (2 tsp)



Method:

- Bhetki fish has a very strong smell which you have to get rid of before cooking. In order to get rid of the smell, marinate the fish fillets in vinegar and lemon juice for 10-15 mins. Then wash it off.
- Now that the smell is gone marinate the fish with ginger paste, garlic paste, onion paste, coriander paste, salt, green chilli paste for about 1 hour.
- Prepare a batter with egg and cornflour.
- Dip the fillets into the mixture of egg and cornflour and then roll them over on breadcrumb. The fish fillets should get covered in a fine coat of breadcrumbs.
- Once you are done with all the fillets put them in the refrigerator for 2-3 hours. This helps the bread crumbs to bind to the fish.
- Heat oil in a wok for deep frying. When the oil is smoking hot toss the fishes into the oil.
- Fry them until they turn brown in colour.
- Serve with Kasundi or tomato sauce.

Cook, Eat and Be Merry . :)

Chicken Dum Biriyani - The Hyderabadi way

Whenever I have tried to prepare Biriyani it has been a disaster. Still me and my husband (being great fans of this one pot meal) dig into it with great enthusiasm. We both are tired of having Biriyani in the restaurants and Hyderabad being the city of Biriyani and Pearls (why nt diamonds? It would have been good if we got diamonds a bit cheaper) you get a plenty of restaurants serving it. So around one year back I decided to learn how to prepare it. It is my mom in law's recipe. Have I ever told you she is a great cook. I guess I have in my older posts.
So we were talking about chicken biriyani. Biriyani as you might know has many Gharanas, you have Hyderabadi biriyani, Lucknow biriyani, bombay biriyani and you have Kolkata Biriyani etc etc.. This time I have prepared hyderabdi biriyani.
Every cook who has ever tried to prepare biriyani will definitely have his or her own story. So I shall here share some of mine...

- First time when I prepared biriyani I was so worried that the rice shall be overcooked I actually undercooked it. We were having almost uncooked rice that day. :(

- The second time I prepared it when my parents and brother were here and due to my last experience i was determined the biriyani has to be perfect and I overcooked the rice and it looked more like pudding than biriyani. :( and this is not the end.. I had forgotten to add salt this time...My father was still having it saying it tasted good (parents love you no matter what you do) , it was my brother who did not eat it and said "You call this biriyani??"

Anyways lets not get into all that as it would be a very long list. Yesterday I had prepared some chicken biriyani and am sharing the recipe :)

Ingredients for biriyani masala :

- Black Pepper (1 tbsp)
- Cumin (2 tbsp)
- Cinnamon (4 long sticks)
- Cardamom (3-4)
- Cloves (7-8)
- White Pepper (1 tbsp)
- Fennel seeds (1 tbsp)
- Star Anise (2-3)
- Black cumin ( 1 tbsp)
- Nutmeg (grated 1 tsp)

Preparing the Biriyani masala: 

Dry roast all the spices and cool it. When it is at room temperature grind it to powder. Dry roasting the spices gives it a good flavour and increases  its shelf life. You can store it for about a month or two.

U can also use store bought biriyani masala as well but it is not as good as the fresh home made masala.

Ingredients for the Biriyani :

- Basmati Rice ( 1.5 cups)
- Curd ( 1 cup)
- Rose water (1/2 cup)
- Milk (1/2 cup)
- Chicken ( 4-5 large pieces or biriyani pieces)
- Ginger paste (2 tbsp)
- Garlic Paste (2 tbsp)
- White pepper powder (2 tbsp)
- Onion paste (2 tbsp)
- Ghee (4 tbsp)
- Sunflower oil (2 tbsp)
- Turmeric powder (1/2 tsp)
- Salt (4 tbsp)
- Sugar (2 tbsp)
- Coriander powder (2 tbsp)
- Cumin Powder (2 tbsp)


Method for cooking the biriyani:

- Soak the rice in water for 30 mins.

- Marinate the chicken with salt, sugar, turmeric powder, coriander powder, cumin powder, garlic paste, ginger paste, onion paste for 30 mins.

- Cook rice on medium flame for 5-7 mins. The rice should not be overcooked. Infact a little undercooked is fine.

- For the chicken, heat 2 tbsp oil in a wok and add 1 tbsp ghee to it.

- When it is hot add the chicken and 2 tbsp biriyani masala and cook it fully. When fully cooked add half the rose water before turning off the flame.

- Now take a flat bottomed pan and rub ghee on its suface.

- Add a layer of rice and then a layer of chicken.

- After you add the layer of chicken, add some rose water and milk over it. Also add 2 tbsp biriyani masala and 1 tsp salt.

- Continue doing this layering till your rice and chicken are over.

- On the top of this layering you can add fried julienned onions (fry them till brown). This is called adding the " Birista ".

No its not over yet. Now the actual cooking starts. :)

You have to seal the cover of this pan with some dough so that the heat within it cannot escape. Now you have to put it on "Dum". How to do that??

There are two ways to do that:
- You have to take an even larger flat bottomed pan and put some water in it. Put the water to boil and when it boils place the biriyani pan over it. Place it on low flame over the stove.

                                                              OR

- Take a tawa (disk shaped griddle) and place it on medium flame and place the biriyani pan over it.

According to my experience the first method is better.

Remember the more time you keep ur biriyani on dum the tastier it is.. :)
Serve it hot with Raita or Salan :)

This is my entry for the Cook Click and Devour and  Hot and Spicy Treats- March event at Food Corner.

Rui Do Pyaza - Another Fish Curry

I am  a true bengali as far as love for fish is concerned. I love "FISH", any kind, any preparation.
Today I had thought of preparing Chicken Do Pyaza as a side dish for lunch. It was very late when I realized there is no chicken in my freezer. So I ended up preparing Rui Do Pyaza.It turned out really well.
So I am sharing it with you guys.

Ingredients :

- Fish (2 pieces)
- Mustard Oil (1 cup)
- Dry Red chilli (2 in number)
- Bay Leaves(2 in number)
- Ginger paste (1 tsp)
- Garlic Paste (1 tsp)
- Onion Paste (2 tsp)
- Cinnamon Pieces (2 )
- Turmeric powder(2 tbsp)
- Coriander powder ( 1 tsp)
- Cumin Powder(1 tsp)
- Salt (according to taste)
- Sugar (according to taste)
- Onions(1 Julienned )
- Black Pepper Powder ( 1/2 tsp)
- Green chilli (1 chopped)
- Tomato (1 chopped)
- Garam Masala Powder(1 pinch)


Method:

- Marinate the fish with turmeric powder and salt for about 30-40 min.
- Heat oil in  a wok for deep frying the fish.
- When the oil is hot add the fish and fry till it turns brown.Take them off and keep aside.
- To the same oil add the cinnamon sticks and Bay leaves. When they begin to splutter add onion paste and fry till it turns translucent.
- Add tomato and stir cook till tomatoes soften. Add ginger-garlic paste. Saute for few seconds. Then add turmeric powder, red chilli powder, cumin & coriander powder, salt & sugar. Saute for 2 minutes.
- Add 1 cup water and bring it to a boil. Meanwhile, in another pan, fry the julienned onions till they change color to brown.
- Into the gravy, slide in the fried fish pieces. Sprinkle a pinch of garam masala powder & black pepper powder on top. Add the fried julienned onions. Stir in to mix.Serve hot with white rice.

Trust me this tastes too good and is a must try for all fish lovers.

Mixed Fried Rice for Sunday Lunch :)

Bongs simply love to eat.... and we being bongs always have an interest in cooking and eating new things.
Now don't ask me what is a Bong.

Bongs are a group of Bengali Human beings. In this world of dot com and call centers we prefer to call ourselves Bong instead of a Bangali. Staple diet of a bong is bhat, machh bhaja, alu posto with dal. But we love eating all sorts of dishes... A bong can eat anything that is edible. So you can consider yourself partly a Bong if you love eating all sorts of things.:)

If you are a Bong definitely try this recipe for lunch on a holiday as it will take some time to be ready.


Ingredients :

 - Basmati Rice (1.5 cups)
 - Beans (10 chopped)
 - Carrots (2 chopped)
 - Capsicum (1 chopped)
 - Prawns (Small 10-15)
 - Cashews (10)
 - Onion (1 large chopped)
 - Cinnamon(2-3)
 - Sunflower Oil (3 tbsp)
 - Fried Rice Sauce / Soy sauce (4 tbsp)

Method:


 - Boil the basmati rice so that the rice is half cooked. Make sure the rice is not overcooked or else it will tend to be sticky.
 - Once the rice is cooked put it in fridge for 2-3 hours. It is best to use one day old rice in order to avoid the stickiness.
 - Put some oil in a wok and fry the prawns, cashews and all other veggies separately. These are fried separately so that they retain their own distinct flavour.
- Once all the veggies are fried put rest of the oil in the wok and add cinnamon sticks  and green chillies to it.
- When they splutter add all the veggies and some fried rice sauce. You can also replace fried rice sauce with soy sauce.
- Now add the rice to it and mix well. When the rice is cooked add the fried prawns.
- Your mixed fried rice is ready to be served hot with a chinese side dish of your choice.

 Happy Cooking guys... :)

Thai Green Curry Chicken

I had no idea that Thai food tasted so good before I tasted Thai green curry and Red curry.
This is of course Thai green curry (my version).
I don't really know when this dish became a regular in my kitchen. Me and my hubby just love this dish.
I came to know about this recipe from my sister in law. It is pretty similar to bengali cuisine as you add coconut milk and sugar while preparing it.
This is for Payel, my friend who tasted it once at my place and has been asking for the recipe ever since on fb.So here you go..

Ingredients :

 For the green curry :
- Green chilli (2-3)
- Lemongrass
- Coriander Seeds (2 tsp)
- Garlic (4-5 cloves)
- Fish Sauce (3 tbsp)
- Sunfllower oil (3 tbsp)
- Kaffir lime leaves (2-3)
- Salt (acc to taste)
- Sugar (acc to taste)
- White Vinegar (2-3 tsp)
- Lime juice (2-3 tsp)

Add all this in a mixer grinder , add water and prepare the paste

OR

Get the paste from any supermarket (like I do some times)


For the Chicken preparation :
- Coconut Milk (1 cup)
- Onion (1/2 ground to paste)
- Olive oil (2 tbsp)
- Green chillies (1 slit)
- Small Brinjals / Aubergines (2-3)
- Salt (acc to taste)
- Sugar (acc to taste)
 

Method:

- Marinate the chicken with salt and onion paste for about 1 hour.
- Add olive oil in a pan. Pan fry the chicken and aubergines. I avoid aubergines(brinjal) as my husband simply hates them.
- Add the green curry to it and stir for about 3 mins.
- When the chicken is fully cooked add sugar and the coconut milk.
- Add a little water if you want and let it boil.
- Serve hot with white rice.

:) :) :) :)

This is my entry for Spotlight Continental

Fish Fry

Fish Fry is an all-time hit snack item that is usually prepared with Bhetki fish fillet.It can also be prepared with some other fishes but with a compromised taste.

I was always a good cook but have been waiting for a good photographer. My wait has finally ended. Thanks to my husband who is helping me with the pics these days. I had prepared this fish fry few days back and after looking at this pic even I want to have some now. :)

Ingredients :

- Fish Fillet (7-8)
- Vinegar (2 tbsp)
- Lemon Juice (2 tbsp)
- Ginger paste (2 tbsp)
- Garlic paste (2 tbsp)
- Coriander leaf paste (3 tbsp)
- Salt (according to taste)
- Bread Crumbs (3 cups)
- Green Chilli paste (1 tbsp)
- Onion Paste (3 tbsp)
- Mustard oil (ample amount for deep frying the fish)
- Eggs(2)
- Cornflour (2 tsp)



Method:

- Bhetki fish has a very strong smell which you have to get rid of before cooking. In order to get rid of the smell, marinate the fish fillets in vinegar and lemon juice for 10-15 mins. Then wash it off.
- Now that the smell is gone marinate the fish with ginger paste, garlic paste, onion paste, coriander paste, salt, green chilli paste for about 1 hour.
- Prepare a batter with egg and cornflour.
- Dip the fillets into the mixture of egg and cornflour and then roll them over on breadcrumb. The fish fillets should get covered in a fine coat of breadcrumbs.
- Once you are done with all the fillets put them in the refrigerator for 2-3 hours. This helps the bread crumbs to bind to the fish.
- Heat oil in a wok for deep frying. When the oil is smoking hot toss the fishes into the oil.
- Fry them until they turn brown in colour.
- Serve with Kasundi or tomato sauce.

Cook, Eat and Be Merry . :)

Happy New Year and Welcome back with Pasta!!!!!

Hello Friends and wish you all a very happy new year... I have been away from blogworld for quite a few days now. I have a valid reason for that. My parents were here :)  and I hardly cook anything when my Mom is at my place... She does not like my intervention in the kitchen. :(. As the saying goes "Too many cooks spoil the broth". So I leave it to her and just sit back and relish all her dishes..

So guys if you thought I am done with food or cooking there is nothing further from truth than that. So I welcome you and myself back to Blogworld with a simple pasta recipe for breakfast.

Ingredients:
- Pasta (1 cup)
- Capsicum (1 cut into thin long pieces)
- Carrots (1 cut into thin long pieces)
- Green Chilli (2 halved)
- Beans (9-10 cut into long pieces)
- Olive oil (2 tsp)
- Tomato puree (3 tbsp)
- Tomato ketchup (3 tbsp)
- Milk (4 tbsp)
- Onions (1 sliced)
-  Pepper powder (acc to taste)
- Salt (acc to taste)
- Cheese (acc to taste)
- Garlic (2-3 cloves crushed)

Method: 

- Boil 1 cup pasta until cooked. Drain the water and keep it aside.
- Peel and chop the onion.
- Peel and crush the garlic.
- Heat olive oil in a saucepan.
- Add beans,onion and garlic and saute.
- Add capsicum and carrots and saute for some more time.
- Add tomato puree, tomato ketchup, and stir for 5 mins.
- Add milk, cheese, salt and pepper.
- Add boiled pasta and cheese and mix well. Serve hot.

Instead of adding cheese you can add cheese sauce.

Happy cooking  :)