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  :)

Egg Tadka - Roadside Stall

This dish is something that I remember from my childhood days. Whenever Ma would have lot of work from school and would not have time to cook, Dad would bring this and roti from a small roadside restaurant near our house at Kharagpur.
Those days restaurants and Cafes were not as common as they are today and Kharagpur being a very small place there is still scarcity of restaurants.
Today I don't know why I felt like preparing that and below is what I came up with:

It became a bit more watery than what I actually wanted. But thats fine coz I had prepared it for the first time and it tasted awesome.

Ingredients:

- Green Moong Dal(2 cups)
- Coriander(1/2 bunch finely chopped)
- Curry Leaves(optional)
- Egg(1)
- Turmeric powder (1 tsp)
- Corainder Powder(2 tsp)
- Cumin Powder(2 tsp)
- Cumin(1 tsp)
- Chhole masala(2 tsp)
- Onion(two large finely chopped)
- Tomato(1 diced)
- Green Chilli(2 slit)
- Salt(acc to taste)
- Sugar(1 tsp)
- Ginger Garlic Paste(2 tsp)
- Oil(2 tbsp)


Method Followed:

- Pressure cook green moong dal for 4 whistles.Make sure it is poperly cooked and has got sort of a slippery texture.
- Heat oil in a pan and add cumin seeds and curry leaves.
- When they splutter add onion and green chillies.
- When the onions turn golden add ginger garlic paste and tomatoes.
- When it is fried then add the cooked moong dal to it along with turmeric powder, coriander powder, cumin powder, chhole masala.
- Mix it well and add half cup water.
- Close the lid and let it cook.
- In another pan heat 1 tsp oil and prepare scrambled eggs.
- Once the dal boils remove from heat. Add the scrambled eggs, garnish with coriander and serve hot whith roti.

This can also be had with bread toast as a snack. Happy eating :)

Gobi Tak-a-Tak

I really dont know why this dish has such a wierd name. It might be because of its tangy taste.
I wanted to make something new with cauliflower today and came across this recipe over the web.This recipe belongs to "Sanjeev Kapoor" - the magician. I am his blind follower. I simply love the way he cooks and potrays himself in his cookery shows.
Gobi or cauliflower is a versatile vegetable.It can be  used in yummy parathas, crunchy pakoras or just awesome vegetable side dishes.I like it because its fridge life is longer than other vegetables. :)

So heres the recipe for you:

Ingredients :

- Cauliflower(1)
- Green Chillies(2 split)
- Chilli Sauce(2 tbsp)
- Salt(acc to taste)
- Sugar(acc to taste)
- Capsicum(1)
- Onion(1 finely chopped)
- Tomato(1 diced)
- Coriander(for garnishing)
- Cumin seeds(1 tsp)
- Cumin powder(2 tsp)
- Turmeric Powder(1 tsp)
- Ginger paste(1 tbsp)
- Garlic paste(1 tsp)
- Oil (6 tbsp)

Method :

- Separate cauliflower in small florets and deep fry in oil.
- Heat 2 tbsp oil in a non stick pan.
- Add cumin seeds to it.
- When cumin seeds change colour add onion and saute for a minute.
- Add ginger paste, garlic paste and tomato and saute for another minute.
- Add turmeric powder and cumin powder and mix well.
- Add cauliflower and mix well.
- Add chilli sauce and capsicum to it.Mix well.
- Garnish with coriander and serve hot.

This tastes best with roti. You can also try it with Parathas.. :) Happy Eating guys :)