Macher Matha Diye Bhaja Muger Dal | Bengali style yellow lentil with fish head

Yellow lentil or split green gram or mug dal is a regular lunch item for bengalis..this lentil is use to make plain dal,veg dal ,khichuri etc..But this scrumptious macher matha diye bhaja muger dal is a celebratory lentil dish which made with fish head.In any wedding party or special occasion this will definitely serve with steam rice,kurkure alu bhaja ..

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Cook time - 30mins
Serve- 5
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Ingredients 

Yellow Mung dal / split green gram - 1 cup or 100 has

Fish head - 1  , cut into 4 pieces  ( ruhu/ katla/vetki)

Onion- 1  , thinly sliced

Ginger paste- 1 tsp

Coconut - 2 tbsp, chopped

Bayleaves - 2

Cinnamon- 1/2 inch stick

Green cardamom- 3

Cloves - 4-5

Cumin seeds - 1/2 tsp

Dry red chili - 2

Turmeric powder- 1/2 tsp

Chili powder- 1/2 tsp

Coriander powder- 1 tsp

Garam masala - 1 tsp

Ghee- 2 tsp

Method 

Wash fish head properly...marinate with 1/2tsp turmeric and

Then heat pan with 2 tbsp mustard oil .add the fish head and fry both sides till light brown. Take out from pan and keep aside.

Now dry roast mung dal till gets a nice aroma and turns into little brown in colour.

Cook mung dal in pressure cooker with little salt , turmeric and 1/2 cup of water...cooked till 2-3 whistle...

Now heat a kadai with 1 1/2 tbsp mustard oil.then add bay leaves,whole spices,dry red chili and 1/2 tsp cumin seeds

Once you get a nice aroma ,add chopped coconut .fry it for a minute . Then add slice onion .fry till light brown then add ginger and green chili paste.stir it for a minute.

Add turmeric,chili,cumin and coriander powder. Sprinkle some water ..stir well for a minute.

Then add fried fish head ..mix well with spices..again sprinkle some water and stir it for 1-2 mins..

Then add boiled dal...give a good stir to mix dal with fish head and masala.

If the dal is too thick ,pour some water to dal consistency..

Once it starts bubbling. Simmer the gas for 3-4 mins.

.add garam masala and 1 tbsp Ghee.. give a nice stir..check seasoning..

Ready macher matha diye bhaja muger dal..serve it with hot rice...

Bangladeshi chicken Tehari

Tehari/tehri is a yellow coloured rice cook with chicken/mutton.its a very flavourful and delicious dish of Awadhi cuisine..Tehri is also very populour in our nebouring country Bangladesh.There tehari cook with rice, chicken /mutton and potato .Here I have made the Bangladeshi version of chicken Tehari..

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Cook Time- 45 mins
Serve  - 4
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Ingredients s

Govindabhog rice- 400gms

Chicken- 500gms

Curd - 3tbsp

Onion- 2 ,sliced

Gi nger paste - 1tsp

Garlic paste-1tsp

Salt as required

Turmeric powder- 1tsp

Chili powder- 1tsp

Coriander powder- 1tsp

Cumin powder-1tsp

Garam masala- 1tsp

Milk powder- 5tbsp

Rose Water- 2tsp

Kewra water- 1tsp

Method 

Soak rice for 30 mins

Now heat a kadai .add 2tbsp oil .add sliced onion .saute till light brown.then add ginger and garlic paste.stir well for 1min

Beat curd with 1/2tsp besan or Maida and all dry powder ingredients except garam masala powder.

Now add chicken and potatoes .fry it for a minute. Then add beaten curd mixture.Salt to taste and sugar. Stir chicken to coated well with spice and curd mixture..

Stir in low to medium heat till oil leaves of the side

Then add a cup of water .give a nice stir.bring to bubble.turn down flame, cover kadai and simmer it for 20-25 mins or till chicken and potatoes cooked well.

When meat and potatoes become tender and gravy reduced upto 80 % .add garama masala .Stir nicely.check seasonings ..turn off gas.cover kadai.

Now heat a heavy bottom pan / handi. Add 2tbsp ghee ,add 1bay leaf ,2-3 green cardamom,1/2inch stick cinnamon and 3-4 cloves. 1/4 tsp each jaifal (nutmeg) and javitri (mace)

Now add soaked rice .stirring continuously for a minute. Add salt to taste and 1tsp sugar..mix well.

Now take 7 1/2 cups water add 4tbsp milk powder.Stir well

Add this water into the rice pan..give a nice stir..then add chicken , potatoes with gravy.add rose and kwera water , 2 slit green chili ..again give a good stir .

Bring to boil..cover pan .turn down flame and simmer it for 20minutes or until rice /tehri cooked well and rice soaked all water..

Turn off gas..do not touch or stir rice for 20 -30 mins..

After enough warm to touch rice place it on serving plate..

Note---1.) 4cups rice = 8cups water But I always take 1/2cup less than as it gives better result. 2.) You might not be get govindbhog rice out of west bengal so you can use any kind of aromatic rice..

Eggless Banana Almond Cake in Cooker

Ripe Banana inspired me to do something tasty..so I create banana-almond cake.my family love this super moist banana almond cake.almond makes this cake so fancy. I always make my cake in cooker.my cooker never disappoint me to make good n tasty cake...

 

Cook time - 45mins - 1 hr
Serve - 5
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Ingredients - 

All Purpose Flour - 1 1/2 cup
Baking powder- 11/2 tsp
Baking soda - 1/2 tsp
Yogurt- 4 tbsp
Ripe Banana- 2
Melted butter or oil - 1/2 cup
Sugar - 1 1/4 cup
Elachi/ cardamom powder- 1/2 tsp
Chopped almond - 2 tbsp
Milk - 1/2 cup or as required

Method--

Take a bowl, add ripe banana, mash it.
      Now add, sugar ,oil /butter and yogurt. Whisk everything till smooth.

Then add all purpose flour or Maida,baking powder  , baking soda (pass through the sieve) into the wet batter..mix well..add milk little by little to make semi thick batter.

Now add chopped almond  and cardamom powder..mix well everything.

Heat a pressure cooker for 2-3 minutes on medium-high flame. Put an aluminium rack inside it.

Grease a cake tin with 1 tsp oil and dust it with flour. Pour cake batter, keep the cake tin inside the cooker carefully. Cover it with lid without locking it, reduce the flame on low fire.

Wait for 40-45 minutes. If you see brown crust on the cake, put a toothpick or knife inside the cake. If it does not stick means the cake is done. If it sticks, wait for a few minutes.

Turn off the gas, do not touch cake until it cools down a little.

Goan fish curry

A famous coconut based spicy and tangy fish curry from Goa.

Cook Time- 30 mins
Serve- 4
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Ingredients:---

Fish - 4 pieces, pomfret  or any other sex fish
Grated coconut- 1 /2 cup
Bedgi or kashmiri Dry red chili  - 5-6 ( deseed red chili if you don't want much spicy)
Cumin seeds- 1tsp
Turmeric powder- 1tsp
salt as required
Green chili- 1-2
Cinnamon- 1/2 inch stick
Cloves- 3
Ginger - 1tsp, roughly  chopped
Garli cloves c - 8
Tamarind- 1tsp

Method  :--

Wash pomfret fish properly and marinate with turmeric and salt.

Take grinder, put coconut,i dry red chili, cumin seeds,s, ginger, garlic, tamarind, turmeric powder and grind a smooth paste with help of a little water.

Heat kadai with 2-3 tbsp of oil, add thinly sliced onion and fry until it gets a light brown colour
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Then add the coconute and spice mixture and mix it well, stirring for 3-4 minutes.

Then add salt to taste, slit green chilies, add one cup water and bring to boil.

Once the gravy starts to boil, add the marinated fish and lower the flame. Cover the kadhai for 15-20 minutes or till fish cooked well and oil became separate..stir occasionally.

Check seasoning  if required adjust.keep gravy as per your desire consistency... Sprinkle coriander leaves.

Ready Goan fish curry. Serve it with steam rice.