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...

Dudh Pabda | Indian butter fish cooked with milk

Dudh pabda is a traditional but almost lost fish recipe from Bengal..its a easy to make dish..may its made with milk but amazingly it tastes like fish in mustard sauce gravy.give a try this dish in your kitchen .

Cook time-- 20 mins
Serve- 3
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Ingredients:---

Pabda fish /Indian butter fish- 3

Milk - 1 cup

Salt as required

Turmeric powder- 1\2 tsp

                                                                               

Onion seeds- 1/2tsp

Green chili - 2

Sugar- 1/2 tsp


Process:--

Marinate fish with little salt and turmeric.then heat kadai with 2tbsp mustard oil and fry fish both sides. Do not over fry.

Use the same fish fry pan with remaining oil  for making curry..Add onion seeds ,slit green chili

Then add ginger paste ,turmeric, salt to taste.Add 2tbsp water .stir well for a minute.

Then add a cup of milk.bring to bubble..then add fried fish. Turn down flame and let it cook for 3-4 mins..

Add  sugar..give nice stir..
Keep gravy as per your desire consistency..
Check seasoning...

Bengali Singara

Samosa is very popular snacks in all over India. This samosa is known as singara in Kolkata , west bengal.singara is too much popular street food in bengal..In any parts of Bengal you can easily get this lipsmacking singara...we are the bengali refer singara as Telebhaja..singara is little different from samosa,tastewise and shapewise too..Makeing singara at home is little time consuming job but worth it..I have here made phulkopir singara..means bengali style samosa stuff  with potato and cauliflower mixture or sabji...Give a try phulkopir singara in your kitchen and enjoy it with your family in any winter evening

Ingredients:--

For daugh--

Maida /refine flour- 1 cup
Atta /wheat flour- 4 tbsp
Baking soda - 1/4 tsp
Oil - 2 tbsp
Salt 1/2 tsp
Water as required

For stuffing--

Potatoes - 2 ,cut into small cubes
Cauliflower- 1/2cup,cut into small florets
Panchforan- 1/2 tsp  (bengali five spice-mixture of cumin seeds ,onion seeds,fennel seeds,mustard seeds and fenugreek seeds)
Turmeric powder- 1/2 tsp
Chili powder-1/2 tsp
Cumin powder- 1/2 tsp
Peanut - 1tbsp
 Green peas - 2 tbsp
Salt as required

Process:--

Daugh

Take a bowl .add Maida, salt ,baking soda and oil.combine everything..then add Water gradually and knead a smooth but little stuff daugh..cover the daugh with wet cloth or simply cover with a plate for 20 mins.

Stuffing--

Heat a pan with 2 tsp oil .add peanuts and fry it for a minute..then take out ftom pan...then add panchforan. Once you get a nice aroma add potatoes and cauliflower. Stir it for a minute....

Then add turmeric,Chili,cumin powder and salt to taste...stir it for 1-2 mins..then add green peas and give a nice stir...then turn down flame and simmer the gas for 10 mins or till the potatoes and cauliflower cooked well...stir occasionally in between..

Then sprinkle some water and keep cooking for 2- 3 mins..now add fried peanuts .mix well to the potatoe cauliflower mixture...check seasoning..ready stuffing. Keep aside..

Making singara--

Now take a small portion from daugh..roll it like a puri ..cut it from middle with the knife to make two parts

Each part look like a halfcircle ..apply water to straight edge of half circle..now fold the straight edge to make a cone shape.

Hold the cone in your hand ..fill with the potatoe -cauliflower mixture .

.now press to seal the open portion of the cone..seal it properly to secure the stuffing remin inside.. follow the same process for remaining singaras..

Now heat enough oil for deep frying..add 3-4 singara s at a time into the medium hot oil..frying till light brown and crisp ..oil temparature should be on medium..