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 

Tuesday, September 9, 2014

THE FRIED TYANGRA FISH JHAL , WITH A PING

THE FRIED TYANGRA FISH JHAL , WITH A PING

Please ignore the word PING, it is related to some computer jargon. I liked it so used it.


THE RECIPE
Here no preamble, I am trying to put a very traditional Bong recipe with a variation. Here I will use fried fish, normally raw fish is used. You can use raw ones also). You can use any fish of your choice. I will be using weak spices and no medium spice like cumin, strong spice like methi seeds  , fennel or garam masalas. Will keep the flavour of fried red chili paste as dominant smell (don’t get confused between smell ,taste and flavour , they have different meaning all together  )  and supplemented with  very weak spice of coriander powder.  The tempering will be also with a weak spice, the kala jeera, (Nigela) .

INGREDIENTS

*Fish : Tengra/Tyangra/ kantia (in Odiya) and of Batasio family, like BATASIO BATASIO  , 9 pieces , 500 grams ( in rainy season chose the pregnant fish in full term)

* Potato 2 medium cut to half-moon 12 mm thick
* Tomato, 2 inch long, cut to 4 or 6 pieces
* Red chili powder 1 heap tbsp. (hottest or mildest , your choice)
* Coriander powder 2 heap tsp
* Mustard powder  2 level  tsp, ( Korean make or Bong make ,)  Or if not available, grind 3      level  tsp mustard , soak in water and filter .
* Chopped onion 1 cup (US cup of 8 oz or 240 ml approx.)
* 4 cloves garlic smashed and chopped
* Nigela ( kala jeera ) 1 level tsp
* Dry red chili 2
* Turmeric – 1 tsp level
* Green chili, broken, 4
* !/3 tsp sugar
* Oil Mustard 3 tbsp + 2 tsp (olive pomace will do or any white oil) (over and above required for sallow frying)
* Oil for frying the fish

PROCESS
Soak coriander powder, mustard powder, chili and turmeric powder in water and leave aside for 30 minute
Clean fish, marinade in salt and turmeric. (This turmeric is extra over what is mentioned above)
Sallow fry the fish to light brown on both sides ( CAUTION : The cat fish skin may explode violently  so as soon as you add fish cover it and when you turn over , cover immediately )
In the same oil add potato and fry , till brown spots develop. Keep aside
Make up the oil to 3 tbsp , heat and give nigella and red chili tempering , add smashed garlic. After 30 seconds add the finely chopped onion.
Sauté the mix to make it slightly translucent, it should not be fried and more towards raw. If you are tempted to make it light brown to brown, don’t do it. I will give you same fish recipe with fried onion and strong spicing system
Add the soaked spice, stir fry till a little oil appears. Add the potatoes, salt and fry for 1 min
Add I cup ( 180 ml ) water and the tomato .
Add 1/3rd tsp sugar (this is to taste not to sweeten)
Bring to full boil, cover and reduce heat .
When Potatoes are almost done add the fish and boil for 5 min, add raw mustard oil .

Done . 


Sunday, August 31, 2014

CHAL KUMRO (ASH GOURD) GHANTA , WITH COCONUT AND BORI


CHAL KUMRO (ASH GOURD)  GHANTA , WITH COCONUT AND BORI

This is a pure vege dish, devoid of onion and garlic 
Well was trying to reproduce a childhood memory of this down market poor man’s. Don’t remember what my mother used to do , but whatever I could recollect, putting it here . It is awesome.
This dish can be cooked in many different ways  , with riot of spices like garam masala etc .
But try this


INGREDIENTS
Chal Kumro , skinned and chopped fine random ( 1/4th inch by 3/4th inch etc )  2 cups ( American 8 oz)
Grated coconut ½ to 3/4th cup (more the merrier)
Bori ( Udad dal dumplings 1 inch size ) 8
Green chili silted 4
Turmeric ½ tsp
Ginger  paste 1 heap tsp
Roasted and ground “cumin and red chili “1 tsp ‘
Oil for frying Bori 1 tbsp ( Boris are renowned   oil drinkers, so starve them with less oil and brisk fry )
Ghee 1 tbsp + 1 tbsp
Sugar to taste or sweeten, 1 tsp to taste and 2 tsp to sweeten ( Bongs please adjust sugar to your sweet tooth) .

TEMPERING
Ghee 1 tbsp
Tej pata 1
Cumin 1 tsp level.
Dry red chili  -1

PROCESS
Heat oil and fry the Bori to brown , break into large pieces ,  keep aside
In the same Kadhai, Heat ghee 1 tbsp,  and temper with tej pata, cumin and red chili . Add the Chal-kumro, and stir fry under high heat  for 2-3 minutes , add turmeric and salt . Add water just to submerge the vegetables. Reduce heat and cover.
BREAK ‘’ Smokers take 6 minutes break in the balcony or courtyard, drinkers, gulp few drinks and relax..TV addicts … Baby sitters… you know what to do)

After 7-10 minutes, check if the veges is tender. (If it is burnt because of you, discard everything and start all over again).
Add grated coconut, the sugar, green chili, ginger paste and the roasted cumin powder and Bori,  and mix. If needed add few tbsp. water to keep it from drying out. Cover and cook for 5 minutes with stirring in between.
Add 1 tbsp ghee mix and done.
Eat with rice or paratha, Luchi or puri..( you can eat with roti, which I don’t like ) 


Tuesday, August 12, 2014

FRIED MUTTON /LAMB CHOPS

It has been ages , I posted any thing ..I have been cooking though and taking snaps too .
here is a fast but tricky recipe learnt from my son in law and i love it .Of course no need to tenderize the meat , if the bought out spice already has Papaya tenderizer.
The meat is tenderized here to give a burah kebab finish in texture of the meat 

INGREDIENTS

Lamb or mutton chops 8 pieces ( 600 to 700 grams dressed), flattened .
Raw papaya with skin , 2 inch chopped coarse or give one pulse in a grinder
Oil for marinade 1 tbsp ( mustard or EVOO or any oil of your choice )
Ginger garlic paste 2 tsp, 
Vinegar or lemon juice 11/2 tbsp
Curd 200 gms
Sugar 1/2 tsp 

SPICE 

Use any market bought out tanduri masala , or meat masala . Here I have used Anisa Arif's awesome tandoori masala.

CAUTION  If the spice mix has papaya or any tenderizer, do not use papaya mentioned above.

PROCESS

Acidify the meat with vinegar or lemon juice , mix the papaya and keep aside for 2-3 hrs.
Shake off or jet wash the papaya under water tap, and pat dry .(not necessary if you are making a curry ) 
Mix in 2 tsp of ginger garlic paste , 1 tbsp oil, 1 tbsp of Anisa’s Tanduri masla, leave aside.
In 200 gms curd whip in , salt and ½ tsp sugar, and mix with the meat.
Keep in fridge for 1-2 hrs
In a pan heat 2 tbsp oil ,   lay the chops along with the marinade,  pressing the chops, fry it on high heat for 2 min, reduce flame and continue frying. After 5 min. reverse the chops and continue as above.. The curd should dry out and burnt here and there,
Eat as it is … The meat will melt in your mouth 


Sorry no finished product photo, all finished 

Thursday, April 24, 2014

HOLY BONG MASOOR DAL WITH DUAL TEMPERING

HOLY BONG MASOOR DAL WITH DUAL TEMPERING

Come summer time , I love this dal with lemon and soft fried potato with a Mustard or kala jeera tempering

INGREDIENTS
Masoor dal 100 ml ( 1 cup is 150 ml)
Onion 2 inch sliced and chopped.
Green chili 4
For tempering: 2 dry red chili and 11/2 heap tsp panch Phodon
turmeric 1 level tsp
Oil 2 tbsp ( I use ghee always)
Sugar 1/4th level tsp ( not more)
salt 

PROCESS
Boil dal with turmeric, 1/3rd chopped onion, 2 broken green chili, salt and sugar (1/4th tsp).
1 whistle in pressure cooker and done.

USE MINERAL WATER UNLESS YOU ARE SURE , YOU ARE USING SOFT WATER FROM THE TAP.

TEMPERING
1st tempering
Heat oil or ghee to smoking and fry the onion to dark brown spots on high heat. Remove from heat , take the onion out leaving the oil behind. Add the onion to the dal.

2nd tempering ,
Heat the oil again add the tempering of dry chili and panch Phodon , and when done pour it into the dal. Take some dal into the tempering pan, mix and por back into the dal.
Return the dal to burner , add the green chilis 2 or more , boil for 2 minutes, adjust salt.

Eat with rice and lemon and fried soft potato julienne.