Stuffed Fish

After a much awaited long tour at Yellowstone National Park and South Dakota its time to share some recipe. Today I will share one fish recipe. This is not our traditional Bengali fish recipe rather  its a paneer-fish recipe. So lets gets started.

Ingredients:

  For stuffing:

• Paneer socked in water(100gms)
• Chopped red and green bell pepper about 1/2 cup
• Chopped coriander 2-3 teaspoon
• Chopped green chili 1 teaspoon
• Salt as per taste

Other ingredients:

• Vetki/Telapia Filet 6
• 1cup gram flour(besan)
• 2 teaspoon of rice flour
• 1 teaspoon of semolina(suji)
• salt as per taste
• Red chili powder 1/3 rd teaspoon.
• lemon juice 2 teaspoon
• ginger garlic paste 1/3rd teaspoon.
• White Oil for frying

Procedure:

• smashed the paneer with your hand or a spoon and add all other ingredients into it.Mix it really well.

•  Marinate the fish with lemon juice ,salt and ginger garlic paste.Then we need to cut the fish in such a way so that it looks like a open book.and we can easily put our stuffing there.

• Now put the stuffing in one side of the filet and then cover it with the other part.

• Make a batter with gram flour,rice flour,semolina,salt,red chili powder,1 teaspoon of oil and some water.Make a thick batter with those.
• Pour some oil in a non-stick pan and put it in high flame to deep fry those fish.
• Put those filet into the batter very carefully and deep fry it until it become light brown.
• Serve it with sauce or salad as a side dish or as a snack.

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Suji Ka Halwa/Sujir Halua

We have prepared so many chicken,mutton and fish recipe.Today lets try something very easy ,simple and a little different.

Ingredients:

• Semolina 1 cup
• 3 cup milk
• 1 cup suger
• 1 tablespoon desi ghee
• crushed cashew 2 tablespoon
• resin 8-10
• Pinch of salt

Procedure:

• Take a non-stick pan,put it in medium heat and pour the semolina in it.
• Dry roast the semolina till it become light brown.You need to stir it continuously and do not over-roast it.
• Decrease the heat of your oven and add a cup of milk slowly and keep on stirring.
• When the milk will dissolve completely,add salt and suger and mix it really well.
• Then add the rest of the milk and mix it well.
• Add crushed cashew and cook it on low heat till the time the semolina absorb all the milk.
• Then add a table spoon of good quality ghee on it and mix it really well.
• Take a plate and grease it with ghee.
• Then pour the mixture in it and spread it equally on the plate.
• Let it cool down completely and then cut it diagonally and put resin on top of each one.
• And Suji ka halwa is already to serve. 

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Crispy Fish

The recipe I will share today is probably the easiest fish recipe ever.The preparation time is not more than 15-20mins.Not only that you can cook it real quick but also it is very very tasty and enjoyable amongst all age group.So lets start making Crispy Fish.

Ingredients:

• Vetki/Telepia filet 4 square pieces
• Ginger&garlic paste 1/2 teaspoon
• Green chili paste 1 teaspoon
• Corn starch or corn flour 4 teaspoon
• Chili flakes 1 teaspoon
• Corn flakes 1-2 cups
• Salt as per taste
• 1/2 teaspoon black pepper powder
• Lime juice 1 teaspoon
• white oil 3-4 tablespoon.

Procedure:

• Take a bowl and mix ginger-garlic paste,lime juice,green chili paste .Then pour the fish inside the mixture,sprinkle some salt and mix it well.
• Take a separate bowl,pour corn flour,chili flakes,salt, black pepper and some water to prepare a batter.Do not make the batter too thick or too dilute.Generally it takes about 3-4 tablespoon of water to make the right consistency of the batter but again it depends on the kind of corn flour you have.
• Now put a non-stick pan in high flame and pour the oil.
• Take a plate and roughly smash the corn flakes into the plate to make a bed of core flakes.Do not make dust of it , but just make smaller pieces of those corn flakes.
• Now take each fish filet,pour that into the batter and then put that into the corn flakes bed,turn it on the other side so that it actually covers both sides with the corn flakes.If require press both side of the fish with your hand to make sure the corn flakes stick on the fish.
• Now fry those fish for about 5-10mins or until both the side turn light brown.
• Then serve it with salad and mustered sauce.

This recipe is good with steam rice and dal as well.If you are making this for a kid then just remove chili paste and chili flakes from it and then follow the rest as described above.It will be equally good. Enjoy this simple recipe and let me know your feedback. Till then Happy Cooking.

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Soya Kofta Curry

This recipe is basically a fusion of veg-nonveg both. I don't personally like soya at all but as it has really good food value and and it is full of protein.So I tried to include this in my daily life on my own way. Lets start making this.

Ingredients:

• soya chunk 15-20 pieces
• chicken kima 100gms
• Finely chopped onion 1 cup
• Ginger garlic paste 1tablespoon
• Chopped coriander 1cup
• chopped green chili 1 teaspoon
• Dry red chili 1
• Bay leaf 1.
• salt as per taste.
• Poppy seed paste 2-3 tablespoon
• Plain curd 1-2 teaspoon.
• Garam masala powder 1/2 teaspoon
• cumin powder 1/2 teaspoon
• coriander powder 1/2 teaspoon
• red chili powder 1/3rd teaspoon
• sugar 1/2 teaspoon
• white oil 3-4 tablespoon

Procedure:

• Soak the soya chunk in warm water for 10-15min.After that squeeze all water from it and then put it in the grinder and give it a gentle blend.Make sure not to make a paste of it but just to make it like kima and as it is very soft you don't need to blend it much .
• Take a bowl and mix chicken kima,soya mix,1/2 teaspoon ginger garlic paste,1/2 cup chopped coriander,1/2 cup chopped onion,salt as per taste and mix it well. Now make circular balls with that and flatten that with your hand. It will give you 6-7 such balls.
• Take a non stick pan and add 2 tablespoon of oil and put it in medium heat. Now add all the prepared circular kima balls and fry it until it becomes light brown on both side.
• Now take another non-stick pan and add rest of the oil in it and put it in medium heat.
• Add bay leaf and dry red chili in it and then add chopped onion.Fry it till it become light brown.
• Add ginger garlic paste,garam masala powder,chili powder,coriander powder,suger and cumin powder and add some water.
• After frying it for 5mins , add poppy seed paste and plain curd.Mix it really well and then add some salt.
• Add 1/3 rd cup of water and then add those already fried kima  balls in it.
• Put the lid on and low down the heat and cook it for another 5min.
• After that sprinkle some chopped coriander and cream from top and serve with steam rice or nun.

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Chicken Enchiladas

Mexican food is something which is very close to our Indian food pattern.They use different spices like us and really relate to some of our famous food.
Enchiladas is one of them.It nothing but corn tortillas wrapped with staffing. In my words it is just a modified version of Indian roll(Chicken/Paneer) with cheese. Though rather than making it with corn tortillas I really really prefer to make it with flour tortilla. My Indian reader who are wandering what  tortilla is , it is nothing but our famous 'Roti' and for this preparation we need soft flour roti's. So lets start preparing this.

Ingredients:

• 500gms boneless chicken
• 6 flour tortillas
• 2 tomatoes
• 4-5 cloves of garlic
• 2-3 teaspoon of cumin
• 1 teaspoon sugar
• salt as per taste
• 1/2 teaspoon chili powder
• 2 dry red chili
• 1 cup of  shredded cheese
• 6 mozzarella cheese slice
• chopped coriander 2-3 teaspoon.
• 1 teaspoon of chili flex.
• 1teaspoon ginger garlic paste.
• 1 teaspoon green chili paste.
•  3-4 teaspoon white oil

Procedure:

• First we need to cut the chicken in small pieces.
• Take a frying pan and put it in high heat.Pour oil in it and then add those chicken pieces.
• Add ginger garlic paste ,green chili and mix it really well.
• Add some salt,chili flex and let it fry in high heat till it become light brown and soft.
• Do not fry it too much otherwise it will become hard.We want the chicken very soft and juicy.
• Now we need to make the Enchiladas sauce.If you want you can buy it from store but I love to make this at home because in that case I can modify the taste of the sauce as per mine. Today I will share my version of enchiladas sauce.
• Take a non-stick and put tomatoes,garlic,cumin,red chili,onion and dry roast it.Once tomatoes start burning little bit smash it and mix it well.Put it in high heat let it mix for another 5-10min and then let it cool down.

• Take a mixer grinder,pour the mixture,add 1teaspoon salt,1 teaspoon sugar,1/2 teaspoon red chili powder and make a smooth paste and our Enchiladas Sauce is ready.
• Take a Square glass ware and spread 4-5 tablespoon of sauce in it.

• Take a flour tortilla,put 3-4 teaspoon of chicken in one side of the tortilla and sprinkle 1-2 teaspoon of shredded cheese on top of it.Then roll it tightly and put it on top of the sauce putting the open side down. 

• Arrange all the Tortillas like the first one.

• Add 7-8 table spoon Enchiladas sauce that we made, and spread it evenly.

• Put sliced cheese on top of it. if you want you can put shredded cheese as well.That does not make much different in taste but I prefer to put slice cheese.

• Cover it with aluminum  foil.
• Preheat your oven to 350 degree Fahrenheit or 180 degree Celsius and cook it for about 20mins.
• Remove it from oven,sprinkle some chopped coriander and chili flex and again cook it for another 5min.
• And then your enchiladas is all ready to serve. Those who don't eat chicken they can use paneer instead of it and it will be equally tasty.

 

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Mutton Rezala

This mouthwatering recipe is originated in Bengal and probably one of the best selling items in all the restaurant. It is basically a slow cooking dish with nice flavor incorporated in it and served with nun or paratha mainly. So lets start preparing this.

Ingredients:

• Mutton 300gms
• Plain Curd 1/2 cup.
• onion paste 1/2 cup
• Cashew Paste 4 table spoon
• Poppy seed paste 4 table spoon
• Dry red chili 4
• Black pepper 1teaspoon
• Ghee 1 tablespoon
• Bay leaf 2
• 4green cardamom(elach)
• 5-6 cloves(labongo)
• 1cinnamon stick(daruchini)
• 2 mace(joyetri)
• 1/4th nutmeg(jayfol)
• 1 teaspoon black cumin seed(sahi jire)
• 1 teaspoon white pepper seed(sah morich)
• White oil 2 tablespoon
• Onion Paste 1/2 cup
• Ginger Garlic pate 2 teaspoon
•  Salt as per taste
• 1 teaspoon sugar

Procedure:

•  Take a nonstick pan  and dry roast cardamom,cinnamon,cloves,mace,nutmeg,white pepper and black cumin seed. Then grind it in a grinder to get the Rezala Masala.
• Marinate the mutton in curd and ginger-garlic paste for about 1hour.
• Take a non-stick pan and add ghee and oil.
• Add bay leaf,black pepper and dry red chili in it.
• Add onion paste and fry it for about 5-10mins.
• Add mutton and ginger garlic paste and mix it really well.Fry it till the raw flavor of ginger and garlic vanished.
• Then add cashew and poppy seed paste and mix it really well.Increase the flame and cook it till it releases  oil from it.Then add the masala that we made for about 2 teaspoon and salt as per taste and mix it well.
• Add about 2 cups of water and cover the lid.Put it on low heat for almost 40-45mins.
• You can cook it in pressure cooker as well.In that case you need to wait till 3-4 whistle while putting it in low heat. But I prefer to cook in normal non-stick pan specially when for small amount like 250gm-300gms mutton.But prefer to use cooker only when the quantity is more than that.
• You can increase and decrease the number of red chili as per your taste.If you like to make it more hot you can increase the number of red chili.
• But normally it is never too hot.
• After 40-45min or 3-4 whistle serve it will be ready. If you are cooking in non-stick pan please check with a fork if the mutton is cooked properly or not.If not then add little more water and cook it for another 10-15mins(as required) by covering the lid.
• Serve your Rezala with nun or Paratha.

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Fuchka

Fuchka,Pani puri,Gol gappa whatever you like to name it ,it is just the same dish named differently in different part of India and probably the most famous street food for all seasons.One interesting thing about it is, you don't really enjoy it if you are eating it alone.But if you are eating it with your friends or family while discussing about your daily life or about the Fuchka itself, like you need it to be more/less spicy,or need some extra coriander in the smashed potato,then only you get the real taste.I still remember how I used to eat fuchka in my school and college days with my friends.Now I really really miss those days, those Fuchka and those unnecessary talk as well. I wish I could go back to those days again.I know I cant but what I can do is to share the recipe at least.Lets do it then.

Ingredients:

For the puri:

• Semolina 1cup(Suji)
•  2 table spoon flour
• pinch of salt
• white oil

 For stuffing:

• 1 boiled potato
• 1/2 teaspoon cumin powder
• 1/3rd teaspoon red chili powder
• 1/2 teaspoon black salt
• chopped coriander
• 1/2 cup boiled chickpeas (chola)

For the water:

• 4cup plain water
• 1/2 teaspoon of tamarind pulp(tetuler pulp)
• salt as per taste
• 1 teaspoon lemon juice
• black salt 1/3 rd teaspoon
• cumin powder 1/2 teaspoon

 Procedure:

• Mix flour,semolina and salt.Pour some water and mix it well to form a dough.
• Cut the dough in very tiny round piece.There will be at least 35-40 pieces of fuchka from this dough.
• Roll each of them very thin and deep fry it in oil.
• Please note to deep fry it in high flame otherwise it wont be crispy.
• Smashed the boiled potato and then add cumin powder,black salt,salt,chili powder,boiled chickpeas and chopped coriander one by one. Mix them really well.I do prefer to add chopped green chili's as well but this is completely optional.
• Now take a bowl and pour 4cups of plain water in it.Then add tamarind pulp,salt,lemon juice,black salt and cumin powder.Mix it really well.As we are adding black salt and normal salt , please make sure to add it in right proportion.
• Now put potato stuffing in each Fuchka,dip it into the water and eat it with a wide open mouth.
• You can actually preserve those fuchkas for many days.Just after frying give it some time so that it comes in normal temperature.Then put all fuchkas in a good air tight container.Then eat it whenever you need.

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Sahi Echor

Echor or jackfruit,generally most of us don't like it but if you cook it in right process it wont be less than any non-vegetarian item. Today we will learn one of the recipe with Echor.

Ingredients:

• Diced jackfruit 250gms
• Sliced onion 1/2 cup
• ginger-garlic paste 1 teaspoon.
• 1 bay leaf
• 2 green cardemum
• 2 cloves
• garam masala powder 1/2 teaspoon
• 1/2 teaspoon coriander powder
• 1/2 teaspoon cumin powder
• 1/2 teaspoon red chili powder
• 1/2 teaspoon sugar
• 1 cup fresh cream
• 2 teaspoon white oil
• salt as per taste.

Procedure:

• Boil the jack-fruit with water and salt for at least 20-30mins and then drain the access water.
• Put a non-stick pan in medium heat. Put whole garam masala and bay leaf in it.
• Pour the onion in it and fry it till it become light brown.
• Add boiled jack fruit  and let it fry for another 5min.
• Add ginger-garlic paste  and fry it till the raw flavor of ginger-garlic vanished from it.
• Add 1/2 cup of cream,garam masala powder,salt,coriander,red chili and cumin powder and mix it really well.
• cover the lid and put it in low heat for 10-15min.
• Add sugar in it and mix it properly.
• Pour another 1/2 cup of cream and mix it. Increase the flame of the oven till  the jackfruit absorb all the cream.
• Then Sahi Jackfruit is all ready to serve.Serve it with steam rice.

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Hyderabadi Chicken Biriyani

There are different kind of Biriyani available in India in different region. The taste and and style varies from location to location.This particular Biriyani is famous in Hyderabad. There can be two kind of Hyderabadi Biriyani : kachhi biriyani and pakki biriyani.
Kachhi Biriyani is something where we need to marinate the chicken for longer time and need to do the layering of rice(half cooked)with the raw marinated meat and then cook it in low heat.
Where as Pakki Biriyani is something where we will marinate the chicken for shorter period and will cook the chicken and rice separately and then do the layering.
I personally prefer to do the first one but for the beginners it is always better to go for the second option because it is lot more easy and do not required much expertise.
So lets start the Pakki biriyani.

Ingredients:

• Chicken 500gms
• Rice 3 cup
• 1/2 cup onion paste
• ginger paste 1 teaspoon
• garlic paste 1 teaspoon
• plain yogurt 5-6 tablespoon
• Fried onion 1 cup
• cumin seed 2 teaspoon
• garam masala powder 1 teaspoon
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• 1/2 teaspoon coriander powder
• 1/2 teaspoon cumin powder
• 1 cup chopped coriander
• 2 cup chopped mint leafs
• 3-4 drops food color
• salt as per taste.
• white oil 5-6 tablespoon.

Procedure:

• cook the rice with salt and cumin seed. Do not make it fully cook rather make it 3/4th done.
• marinate the chicken with curd,onion paste,ginger garlic paste,garam masala powder,cumin powder,turmeric powder,coriander powder and red chili powder for at least 1hour.
• take a non stick container and add 5-6 tablespoon oil. Pour the marinated chicken ,add salt and cook it for 5-7 min in high heat. Then cover the lid of the container and cook it slowly for at least 30-40mins in low heat.
• Once the chicken become soft and start releasing oil from it ,switch off the oven.
• take a oven proof bowl.Make a layer of cooked chicken.now make a layer of rice on top.sprinkle some chopped coriander,chopped mint leaf and fried onion.Then make another layer of rice and again sprinkle some chopped coriander,chopped mint leaf and fried onion.
• take half cup of water and pour 3 drops of yellow food color.now sprinkle it on top of the rice.
• put it in the micro-oven and cook it for 10mins.
• if you don't want to cook in microwave then make the same layers in a container and put that in low heat and cook it it for 10-15min while covering the lid.
• Before serving it ,sprinkle some garam masala powder from top and serve it with salad.

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Matar Paneer

This is a famous North Indian dish made with Paneer and green peas in a creamy tomato sauce. This recipe is actually originated in Punjab and available in all over India.Today we will learn this famous Matar Paneer.

Ingredients:

• Paneer 200gms
• Chopped onion 4-5 tablespoon
• 1 Chopped tomato 
• 6-5 cashew
• 1 tablespoon creame
• Green peas 3-4 teaspoon
• ginger garlic paste 1 teaspoon
• 1/2 teaspoon fenugreek leaf powder(kasauri methi)
• 1/2 teaspoon red chili powder
• 1/3 rd teaspoon turmeric powder
• 1/2 teaspoon coriander powder
• 1/2 teaspoon cumin powder
• 1/2 teaspoon sugar
• salt (as per taste)
• white oil 3-4 tablespoon

Procedure:

• Pour 2 tablespoon of oil in a non-stick pan and put it in medium heat.
• Add chopped onion,tomato,ginger garlic paste,cashew and fry it until the onion turns light brown.
• Pour this in a separate bowl and let it cool down. Take a mixer grinder and make a thick paste of it.
• Take a pan and put it in medium heat and add 2 tablespoon of oil. Pour the mixture in the oil.
• Rub the fenugreek leaf with your palm and add it in the mixture.
• Add red chili,coriander powder,cumin powder,turmeric powder,sugar and salt one by one and mix it well.
• Add some (about 1/2 cup)water and let it cook for another 7-8 min.Do not add too much water otherwise the gravy wont taste good.
• Add fresh Paneer cubes into the gravy. Soak the paneer in warm water before adding it into the gravy.Drain the water before adding it into the gravy.This will make the Paneer really soft.
• Cover the lid of the pan and put it in low heat for another 5-6min.
• Add some cream  and green peas from top and remove it from heat. Cover the lid and let it rest for another 5mins.
• After 5mins Matar Paneer is ready to serve.

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