Bata Macher Jirer jhol

Bata fish is very common and popular in west Bengal..as a true bong fish lovers we all love to eat bata fish..I stay out of Bengal.so getting bata fish in regular basis is not a easy job.last week my husband brought this Bengal famous bata fish ..he loves to eat this kind of fish. I here made very light ,tasty and runny kind of fish curry..it is not only tasty but very healthy too..it's very easy to make as it needs very minimum ingredients. This Bata fish curry is authentically came from my grandma s kitchen ...I learnt from my mother..this recipe truely have bee passed down through the generations....

Cook Time -- 30mins
Serves - 4

Bata fish - 4
Potatoe -1,cut into length wise
Onion seeds /kalanji - 1/2 tsp
Ginger paste - 1 tsp
Green chilli - 2
Turmeric powder - 1 tsp
Chilli powder -1/2 tsp
Cumin powder - 1 tsp
Salt - as required
Mustard oil - 3-4 tbsp

Steps---

Marinate fish with turmeric powder and salt.

Then heat a kadai with 4tbsp mastered oil and fry Bata fish till gets nice light brown colour in medium flame ..take out fried fish from kadai and keep aside.

Again heat kadai with remaining oil .if you need you can add little amount of oil..

Then add onion seeds /kalonji ,add slit green chilies, now add potatoe and fry it in low heat..

Now take a bowl ,add ginger paste ,turmeric ,chilli,cumin powder ,salt to taste..add 2tbsp water and make a paste.

Add this into the kadai..stirring for a minute.then add a cup of water...bring to boil the gravy..
Reduce flame on low fire  for 6-7 mints.cover kadai .cook till potatoes cooked well.

Then add fried Bata fish into the runny gravy (Jhol in Bengali term).keep cooking for another 3-4 mints.

Check seasoning ....add 1tsp lemon juice ,give a good stir..ready  Bengali Bata Macher Jirer Jhol.........serve it with steam rice


Note ---- I did not use tomatoes as my grandma never used tomatoes ..if you want you can add tomato .

Kadai paneer - Restaurant style

kadai Paneer  -- A delicious dish from north India ..A beautiful combination of paneer (cottagechesse) ,bell pepper ,creamy gravy and aromatic spices.
 We all habituated to eat kadai paneer in restaurants ..but restaurant style  kadai paneer is very easy to make at home..

Ingredients--

Paneer -500 gms
Capsicum -1cut into cubes
Onion - 2 medium ,paste or finely chopped
Ginger paste - 1 tsp
Green chili - 1 chopped
Tomato purée - 1 cup
Turmeric - 1-2 tsp
Cumin powder -2 tsp
Chili powder - 1-2 tsp
Fresh cream - 4/5 tbsp
Garam masala- 2tsp
Cardamom - 2-3
Cinnamon - 1/2 inch stick
Clove- 3-4
Cashew nuts - 10 -12
Magaz - 1 tbsp

Curd - 2tbsp

Kadai masala --

Coriander seeds - 2tbsp
Dry red chili - 2-3

Method---

Dry roast coriander seeds and dry chili and grind a coarse powder...keep aside.

Soak cashew nuts and magaz warm water for 40-45 mins .then grind to a smooth paste

Heat kadai with 3-4 tbsp of oil.add bay  ,cardamom ,cinnamon and cloves..get nice aroma then add onion paste or chopped onion ..stirring for 4-5 mins or until well browned.

Then add ginger and garlic paste  ,chopped green chili .stir it for 3-4 mins .
 Then add tomato puree.give a nice stir.

Then add turmeric. Chili ,cumin powder .salt to taste mix it well

Now add beaten curd ,cashew and magaz paste ..mix it well.keep stirring until oil leaves from the sides.

Then add a small cup of water .give a good stir ..then reduce flame on low fire for 5-6 mins ..

Now add 1-2 tbsp kadai masala. Paneer cubes ,capsicum cubes and onion cubes..mix well but carefully.

Now add garam masala ,fresh cream ,crush kasuri methi ..give nice stir ..check seasoning..
Keep gravy as per your desire consistency

Place kadai paneer in to the serving bowl...serve it with nun , roti. Tanduri roti or whatever you like..

Chicken kofta curry

Chicken kofta curry

My little one loves chicken.so I had some boneless chicken in my refrigerator .cooked up my daughter s favourite chicken kofta curry.A tasty yet flavourful chicken keemaboll dish in Indian gravy .Auhentically it made with lamb or mutton mince but I here have used chicken mince,

Ingredients
 Chicken mince - 500 gms
 Onion - 2 big
 Ginger  paste- 2tsp
 Garlic paste -2tsp
 Tomato - 1big
Bay leaf -2
Cinnamon stick -1/2inch cinnamon stick
Green cardamom -2
Cloves-3-4
Turmeric powder -2tsp
Chili powder -1tsp
Kashmiri chili powder - 2tsp
Coriander powder -2tsp
Cumin powder -2tsp
Garom masala -1tsp
Kaju paste -1tbsp
Magaz paste - 1/2tsp
Cream 2tbsp
Green chili - 1 chopped
Roasted masala 1/2 tbsp  (dry roast cumin seeds,coriander seeds,dry red chili and grind a coarse powder)

Take a big bowl ,add chicken mince,add salt ,chili powder ,roasted masala ,chopped green chili,chopped onion , ginger  and garlic paste, cumin and coriander powder.mix it well . (If need ,you can add 1-2tbsp cornflour /moida for binding) . Now make equal portion of  chicken meatball..keep aside the chicken meatball.
Heat kadai with 3-4tbsp of oil. Add bay leaf ,whole Garam masala, now add onion paste ,sauting onio n paste until gets nice brown colour , now add ginger garlic paste ,keep stirring for 3-4 mints.now add tomato paste /purée  and  kaju -magaz paste and stirring continuously . Add turmeric ,chili ,cumin and coriander powder ,salt ,1tsp sugar .mix all dry ingredients properly. Keep sauting until oil separates from oil. Now add 1cup of water.when gravy starts boiling add row chicken meatball into the gravy,reduce the gas on low flame.cover the karai.keep cooking until meatball cooked properly..
 After meatball cooked well ,add 2tbsp of fresh cream and garam masala. Give a little stir..check seasoning..
Chicken kofta curry is ready to serve...serve it with roti ,nun...

Jive gaja. or khaja

Jive Gaja or khaja

Jive gaja or khaja is a traditional and popular sweet dish in Bengal and orrisa...
In orrisa it's commonly known as khaja..in bengal we called jive gaja or khaja....sugar coated mouth melting deep fried pastry....if you have a sweet tooth  you have to make it at home as it s very rare get  any sweet shop..

For dough
 Maida -2cup
Oil-4-5 tbsp
Salt-1tsp

For sugar syrup
Water-1cup
Sugar-1cup

Process
 Dough
 Take a bowl,add moida ,oil ,salt, mix it until get a breadcrumb like texture..then add water and knead a smooth soft dough...cover it for 20 mints...
Take 3-4 tbsp moida and 4-5 tbsp oil ,mix it well and make a thick paste . Keep it aside
  In the meantime   Take water and sugar,bring to boil. ,make a thick ,one thread sugar syrup..
     Take small portion from dough , make three equal size balls,roll each ball like roti.....place first roti ,spread oil moidapaste on top of first roti then place second roti again spread oil moida paste and place the third roti and spread the paste properly.....fold Roti bunches like a roll .cut it into 5-6 equal portion...roll each portion like a rectangular or tongue shape....heat karai.add oil for deep frying..place the tongue shape gaja In to the hot oil...oil should be on low medium heat....fry khaja until gets golden colour....take out from karai ,drain oil ,place it into sugar syrup...mix it well with syrup....place khaja on the serving plate.......you can store it into the jar or box....

Dalpuri / Dal puri

Dal puri

Bengal gram /chana dal / cholar dal stuffed Puri (poori) is traditional, authentic west Bengal , Uttar Pradesh/Bihar recipe........In UP / Bihar dalpuri served with pickle , raita , curd or seviyan...
 In my childhood special Sunday breakfast means motorsuntir kachuri ,dalpuri with sukno Alu chchori.....In bengal kachuri and alur torkari you can easily get in any sweet shop or samosa/singara shop....but dalpuri you have to make it at home ....homemade dalpuri always a better option for me and my family..homemade version not only super tasty ,its a healthy too ..

For stuffing

Cholar/ chana/Bengal gram dal-----1 cup
Chili powder-1tsp
Turmeric powder- 1tsp
Salt - as required
Sugar-1 tsp
Cumin powder- 2 tsp
Ginger-1/2inch 

Daugh

 Atta/maida-2cup
Oil-1tbsp
Salt-1tsp
Sugar-1tsp

Process

 Soak cholar dal for 4-5 hrs or overnight...drain water...add soaked choler dal chili powder ,green chili ,turmeric powder ,ginger , salt , sugar into grinder and make a smooth paste..

Take pan ,add 1 tbsp oil ,add the paste and stir continuously ...when it's separate from the pan. Means dal stuffing is ready.turn off gas..keep it aside..

Puri daugh

  Take a big bowl ,add atta / moida , oil ,salt , sugar..knead a smooth soft daugh with help of water..cover the daugh for 20 - 30 mins....

Take a small portion from the daugh..roll small puri , put 1tbsp stuffing in centre of the puri , bring edages together and seal it well.pinch off the excess daugh....again make a small ball, press little , flatten., dust flour , roll with care so puri doesn t get break leaving stuffing outside...

 Heat a kadai , add enough oil  for deep frying the puri...place dalpuri carefully in hot oil..fry puri until gets golden colour..drain oil.place it on paper towel..

Sukno alu chchori

 Take potato , cut it into small cubes..wash it well...Heat pressure cooker , add 1tbsp oil,  add cumin seeds  when it splatters add alu , turmeric powder ,chili  powder , 1tsp ginger paste , cumin powder, salt .mix it well ..add half cup of water..close the lid. .wait for 2-3 whistle. .release  the pressure on its own...open lid. .stiring for 2-3 mins until gravy dries up

  Serve dalpuri with sukno alu chchori

Veg fried and veg manchurian

Veg fried rice and veg Manchurian

An indo- Chinese dish with spicy and tangy sause..as a Bengali normally we didn't prefer to eat vegetarian dishes when we went for restaurant..but i like this indo Chinese dish..so i try to make this at home...Saturday is it veg day at home so In dinner try to make something different from usual roti bhaji. Think why not  fried rice n veg Manchurian..making Manchurian balls little time consuming .preparing all ingredients then fried the veg balls and then making sauce..for reducing the work pressure you make the veg balls one day prior....

Fried  Rice

Rice--as required
Carrot--1/2cup
Capsicum--1/2cup
Beans--1/2cup
Springonion--1-2tbsp
Salt-as required
Sugar-1-2tsp
White pepper/black pepper1-2tsp 

Manchurian balls

Cabbage--1cup
Carrot--1/2cup
Capsicun--1/2cup
Spring onion--1/2cup
Salt-as required
Black pepper--1-2tsp
Soya sauce--1tbsp

Process

Fried rice

Wash rice throughy. ....drain water..soak rixe in water for 1 hr minimum...take a  big hand i..add water as per your rice ..let the water bring boil...start boiling add soaked rice...keep cooking on medium heat for 6-7 mins...when rice 95%done  turn off the gas..drain water immediately. ..let it be cool.
   Take a pan /wok. Add 1tbsp oil. Add all finely chopped vegetables. Sprinkle little salt .stir continiusly on high flame for 2-3 mins  then add rice salt  little sugar 1/2tbsp of soya sauce  pepper powder..mix all ingredients thoroughly. .check seasoning. ..turn off gas..


Manchurian balls

Take a bowl .Add all finely chopped or grated vegetables .add all dry ingredients, soya sauce sprinkle some water .make a semi soft daugh.. take small portion of the daugh..press little on your hand and make small round ball.....take karai .add oil for deep frying....place the balls into hot oil carefully. ..simmer the gas on medium low flame.......fry until it gets golden brown colour...drain oil ..place can balls in the paper towel. ...

Sauce
  Take a pan .add 1tbsp oil. Add chopped ginger and garlic.saute for 2-3 mind mins...
Add chopped onion , 1tbsp tomato sauce,1tbsp soya sauce , one handfull spring onion , salt. .stir quickly on high flame 1-2 mins. ..make a paste of cornflour  salt water and pepper..add this paste and stir quickly...make medium consistency gravy.....add fried veg balls..mix thoroughly with gravy....check seasoning...place it on the serving bowl...

Dry chili chicken

Dry chili chicken
Chili chicken is very popular in all over India..you can easily get chili chicken in any restaurant. ..I here made dry version of chili  chicke. ..I did not use ajinamoto n vinegar

Chicken -- breast piece boneless or with none
Refine flour or maida--1-2 tbsp
Cornflour---1-2 tbsp
Soyasauce---1-2tbsp
Salt--as required
Sugar--1/2tsp
Black pepper--1tsp
Capsicum--1
Onion--1
Ginger n garlic paste--1tsp each

Process
Wash chicken and cut into bite size picess...take a bowl add chicken pieces maida cornflor salt black pepper soya sauce and pinch of baking soda...mix all ingredients with little water. Make medium tight batter. .deep fry chicken pieces until turns into golden colour...drain the chicken and place it on the paper towel.....
Cut capsicum and onion in square piece....take a pan add 1-2tbsp oil add ginger garlic paste .saute for 1-2 mins add capsicum  onion saute for 2-3 mins  on high flame add salt  soya sauce sugar black pepper chopped green chili and chicken pieces mix all..simmer the gas in low medium heat ..make a paste of cornflor water n pinch of salt..add this mixture to the chicken ..stir continuously until gravy dried up....turn off gas....place dry chili chicken on serving plate....