Sunday, December 10, 2017

TEL KOI (Climbing Perch in oil.) ( KOU TELA Rasa)

TEL KOI (Climbing Perch in oil.) ( KOU TELA Rasa)

A very popular recipe cooked in many different ways 









INGREDIENTS
.
Koi fish 6 No ( 8 count), live ones, cut and dressed , slits made on both sides and marinated with salt and turmeric .



mixed into a paste the following
2 heap tsp cumin ,

 2 heap tsp coriander ,
 3/4 level tsp turmeric 
1 level tsp red chili powder ,
 1 level tsp green chili paste (optional), 
salt; 
1/6th level tsp sugar, 

PROCESS

Saute the fish at high heat in little oil , 2 - 3 min on each side . Don't fry .

Add 60 to 75  ml mustard oil , heat to smoking and remove to cool a bit. Add the spice paste, and fry on low heat till oil comes out sprinkle water to prevent burn out .
Add 75 ml water .Lay the fish one by one on the pan . Cover and boil for 5 min. Turn the fish and open boil to drive out most moisture .
Garnish few green chili .


One variation I make with coriander and black pepper paste and no other spices


Eat with hot rice


Friday, December 4, 2015

PANEER IN SESAME (TAHINI) , MUSTARD , GARLIC SAUCE

PANEER IN SESAME (TAHINI) , MUSTARD , GARLIC SAUCE

PREAMBLE
I was dreaming a cricket match between FB and the food Bloggers, play duration is of 1 year (2015). The food bloggers had handicap 4. (Here handicap means bloggers will play 4 innings, FB 1, and Bloggers will open and paly 4 innings continuously, then FB will follow on). The FB won by 10 wickets.
The bad dream was over. And I was delighted to see I had scored 1 run in one year , in Feb 15, so no maiden over for FB .. let me score 1 more run till 31st Dec …by posting this recipe

THE RECIPE..
It is basically a sauce dominated by roasted sesame paste and garlic. In Tahini, sesame paste and virgin olive oil is used. Here I will use virgin mustard oil. Spring onion is incidental . it is reasonably chili hot, but you can do away with it. For pure vege dish, you can avoid garlic, onion and you will get the taste.

INGREDIENTS
Paneer ( cottage cheese) 200 grams (with total solid ( fat, carbs, protein) , not less than 45%) I use Mother dairy or amul
Spring onion 200 grams ( with more green than the bulb)
Dehusked / hulled sesame 3 tbsp ( level) (if you don’t get dehusked sesame , go ahead with white sesame )
Mustard paste 2 level tsp 
Green chili 10 ( hot , hotter, hottest, none)
Garlic 6 cloves
Red chili powder 1 level tsp or none
Turmeric 1 level tsp
Amchur 1 heap tsp
Lemon juice 20 ml ( 4 tsp)
Sugar 1/4th tsp ( sugar to taste not to sweeten)
Curd 2 level tsp ( optional)
Salt
Mustard oil 50 ml ( or olive oil or any other oil)


PROCESS
Cut paneer to 1 inch cube.. prepare 300 ml water and salt solution
Deep fry paneer in very hot oil for a minute to brown them or shallow fry in a non stick pan , with high heat to get it little brown on all sides. Very fast.
Drop the fried paneer in salt water and allow them to soak for at least 30-60 min. reserve the salt water
Chop the spring onion 10 mm. chop the green chili to 5 mm
Smash and chop fine the garlic cloves,
Roast sesame seeds to light brown, grind to a powder
Mix all ingredients, including paneer, oil, 50 ml of salt water, little more salt together.

Take the mix in a thick bottom Kadhai .
Put on a high flame, stir and scrape occasionally, till the oil stats to come out.

Devour as it is or with paratha , rice 

Saturday, February 14, 2015

GIANT RIVER PRAWN IN RED GRAVY (GALDA CHINGDI) WITH MUSTARD AND PANCH PHODON

GIANT RIVER PRAWN  IN RED GRAVY (GALDA CHINGDI)  WITH MUSTARD AND PANCH PHODON

This is a very common dish except, a panch phodon tempering is used and red floating oil is maintained instead of a typical creamy yellowish  gravy. Oil used here is at my disposal it can be as low as 1 tbsp to several tbsp.
The gravy, oily red or creamy yellow, will depend on the ratio of oil and turmeric. (Of course in many recipes other creaming agents like posto paste, coconut paste, almond or cashew paste is used.

RECIPE :
 This recipe is same as most mustard prawn recipe except that turmeric is kept low to prevent emulsification of oil and the red pigment is dispersed in floating oily phase. It gives the shiny red colour on the gravy.
It is important that the prawn must be cooked with scales on or at least the scales are available for use separately.

INGERIDIENTS

4 giant rive prawns ( Golda chingDi in bong)
Mustard oil 1 to 2 tbsp
Mustard oil 1 tsp ( separate use)
Panch phodon 1 level tsp
Turmeric 1/4th tsp
Mustard paste of 1 and 1/2 tbsp seeds , ground , soaked in water and filtered to discard the husk.
Sugar half  tsp
Green chili 4-6
Red chili powder ½ tsp or more
Salt

PROCESS
Mix filtered mustard slurry with turmeric and red chili powder keep aside . (IMP: if you are using Indian or Korean Mustard powder or home ground , dry mustard powder, it must be soaked in water for 30 min at least to avoid bitter taste )
Make up the slurry with 200 ml water
PRAWNS .de-veined, washed clean and kept aside. ( they must be with head – skin  and tail skin on.). If you don’t want to serve the head , after cooking, remove the head and munch later)
In a Kadhai ( pan) , pour oil and warm up ( not heating to smoking ) and add the panch phodon and green chili, Heat for few minutes till the green chili changes color.


 add the mustard slurry, salt and sugar.
Add the prawns and continue heating on low flame ,  with flicking the prawns , The tail and head scale will turn red

Bring to boil and continue boiling for 3-5 min , with a cover . In between turn the prawns .
Add the balance raw mustard oil and switch off

Done  , eat with hot rice 


IMPORTANT TIPS .. I you want make it creamy and thick, increase the turmeric to 1 tsp and may be more  
You can also use Tiger prawns and the chapDa prawns, but skin must be there for the color . How to de-vein the prawns with scales on message me .

Tuesday, October 7, 2014

BURNT DRUMSTICK AND BURNT RED DRY CHILI WITH BARI ( temple version)

BURNT DRUMSTICK AND BURNT RED DRY CHILI  WITH BARI ( temple version)
Long long back (and still a practice) wood fired chulahs (ovens) were used for cooking. They
provided excellent flame and temperature control which can’t be achieved with gas burner or electrical hot plates. But operating a wood fired chulah efficiently needed long experience and skill.

After the main cooking is over, the dying chulahs with hot ash and some burning coal remaining was used for cooking many dishes. Like putting  potatoes, sweet potatoes , brinjals, drum sticks and name any thing . Or even fish mixed with spices, wrapped in layers of Sal leaves were shoved in to produce awesome dishes . The famous Chhena Poro ( cottage cheese ) of Odisha was also made like this .
Here I am trying to recreate a childhood recipe of Odisha.

INGREDIENTS 

Drumsticks 10 Nos , fat ones and not the ruptured old haggard
Bori/ bari ( sun dried udad dal dumplings ) 10 nos
Green chili 5 , chopped  ( more the merrier )
Red chilis dry -2
Mustard oil 2 tsp (extra virgin) OR EVOO 2 tsp extra virgin
Lemon juice 3 tsp or more , just add slowly to adjust sourness and you can completely do away with it. Traditionally it is not added .

OPTIONAL  for temple or non-veg options ( onion and garlic)
Small onion chopped fine
3 cloves garlic smashed and chopped fine .

PROCESS
Heat the drum sticks in open flame slowly, so that the outer skin becomes charred or black after 3 minutes. You can burn 2 to 5 at a time depending upon your skill. Hold from one end to the middle and move up and down  Keep rotating till they are black . Take another bunch and repeat,  When one side roasting is over , roast the other end so that finally the outer skin is dark and burnt.

Burnt drumsticks 

CAUTION : If the outer skin breaks  steam may come out with a hiss , so be careful, it will burn your hand instantaneously but very rare.

Once the drum sticks are cool  slit from middle and scrape out the flesh and seeds, keep separately the seeds.
Seeds and flesh separated 

Eat one seed , it should be soft like a boiled corn seed, not too hard.  If you find the seeds bit stiff , never mind, just put 4 tbsp water and micro at 900 watt  for 3 min.

In a skillet roast the Bori to brown… you can fry too in oil. crush the bori to 1/4th inch approx.
Hold   red chili, one by one,  with a tong and burn in open flame to black with one sneeze and then burn the other end .

Burnt drumstick flesh, fried Bori , burnt red chili and green chili lined up 


Now mix the burnt drum stick, green chili, burnt red chili mustard oil or EVOO, salt and lemon juice and eat .

The final product

If you want a non-temple dish, add the chopped onion and garlic


Eat with rice 

Monday, September 15, 2014

SEI ILISH MACHHER JHAL WITH GINGER (That lish fish jhal with ginger )



SEI ILISH MACHHER JHAL WITH GINGER (That lish fish jhal with ginger )

As a marketing man one must know the expressed need of customers. But a successful marketing man must understand the implied need of a customer. And if you can understand the implied need of wife, sky is the limit for your success as a    marketing guy.
So when my wife said “Can you cook Sei ( that)  ilish jhal , you used to cook in Motijhil days in Calcutta and also cooked few times in 90s before you set sail to Korea ?”
“Yes of course “ (without knowing what is yes of course)
So to understand the implied need , I had to cross examine like a lawyer and could understand what she meant .
So here it is

INGREDIENTS
Ilish fish (4 to 6 pieces) ( the quantity of other things will remain same irrespective of the fish pieces). You can use any oily fish like Aarh Boal  pabda salmon  herring,  cord etc etc ) . Smear fish with turmeric and salt. (this turmeric is extra)
Extra virgin mustard oil 3 tbs + 1 tbsp (EVOO most welcome too) ( oil is same for cooking up to 10 pieces)
Sunrise mustard powder or Korean Mustard powder 2 heap tsp.  Or grind and filter yellow or black or combo 4 tsp heaped).
Full fat (6 % ) curd 2 heap tbsp.  ( u can use non fat curd also)
Ginger paste 1 level tsp
Red chili powder 1 level  tsp
Turmeric powder 11/2 level tsp
Green chili hot 4
Dry red chili 2
Kala jeera (nigella) 3/4th level tsp

PROCESS
Soak mustard, red chili and turmeric powder in water for 30 minutes
Whip in the curd and required salt into the mixture and make it very smooth.
In a Kadhai add 3 tbsp. oil and start warming (don’t take to smoking), add kala jeera and red dry chili . Continue heating till foaming starts and take to full heat.
Add the fish, gently sauté for 2-3  minutes
Add ½ cup water bring to boil.
Add the spice curd mix green chilis,  ginger paste and mix well bring to full boil while continuously stirring. (This is important to get that creamy consistency). Cover and reduce heat.
  After 3-4 minutes turn the fish, cover and continue heat for 2-3 minutes .
Add 1 tbsp mustard oil / EVOO and heat for 1-2 minutes .

Dish is ready for rice