Machar Jhol; Bangla Fish Curry

Ingredients for making the fish

1/4 tsp onion seeds (kalonji)
2 medium potatoes
5 green chillies
1 1/2 tblsp coriander seeds
1 small sized fish (preferably rohu)
3 tblsp mustard oil
2 tsp turmeric powder
salt to taste
1 tsp cumin seeds

Making of the Machar Jhol

Clean, cut and take off fish head.
Clean inside of the fish and wash thoroughly.
Cut the fish into half-inch thick slices.
Pat dry with a kitchen towel and apply salt and turmeric powder.
Wash, take off and cut potatoes into half-inch thick finger sized pieces.
Wash, take off stems and slit the green chilies.
Dry roast coriander and cumin seeds briefly, cool and grind to a fine paste, adding a little water.
Heat up 2-tblsp mustard oil in a pot till it just reaches smoking point.
Remove, cool and heat up the oil again on medium heat.
Mix in the fish slices, few at a time and fry for a minute on each side.
Remove and keep aside.
Mix in potato pieces to the pot and stir fry for two to three minutes.
Heat up remaining oil in the same pan, mix in kalonji, slit green chilies and stir-fry briefly.
Mix in coriander-cumin paste and stir fry on low heat up for a minute sprinkling a little water, if required.
Mix in two-cup of water, sautéed potatoes, salt and simmer (boil slowly at low temperature) for four to five minutes or until the potatoes are completely cooked.
Gently slide in the pot fried fish slices and simmer (boil slowly at low temperature) for two to three minutes or until the fish is cooked.

Please Note

This fish preparation better goes with steam rice and lemon wedges.enjoy the best nutritious dish.

Sheem Bhaji- Bangladeshi mangetout saute

Ingredients for the Sheem Bhaji

375g of mangetout, ideally sheem (Bangladeshi mangetout)
2 tbsp of vegetable oil
1 medium sliced onions
salt – to taste
1/4 tsp cumin powder
1/2 tsp turmeric powder
2 green chilies split length ways
5 nos garlic cloves

Methods of making Sheem

1. Prepare the sheem by stringing them. Snap off one corner (with the corner pointing down) and pull off the thin string that connects the bean.

2. Now top and tail the sheem and slice width ways into very thin slices – around ½ cm. If you’re using regular mangetout you can skip the stringing and just top, tail and slice.

3. Heat the oil in a frying pan over a medium heat and add the sliced onions with the salt and sauté for 2–3 minutes until translucent.

4. Add the turmeric and cumin and cook for 1 minute and Stir in the chopped sheem (or mangetout) so that everything is mixed well. Cover and cook for 5 minutes, stirring occasionally Add the chilies, reduce heat to low, cover again and cook for another 5 minutes.

Please note

You can garnished the sheems with roasted garlic and stirred green chilies with lemon wedges, best goes with Chapattis.

Mug Dal Bhuna, “exotic Traditional Bangladeshi dish”

Ingredients for Moong Dal

Yellow Moong Dal – 1/2 cup
Peas – 1/4 cup cooked
Green chilies – 2
Ginger – 1 inch pieces
Dry Red chily whole -3 nos
Fresh coconut – 1 tbsp chopped
Cumin seeds – 1 tsp
Red chili powder – 1 to 2 tsp
Turmeric powder – 1/2 tsp
Mustard oil – 2 tbsp
Ghee – 3 tsp
Salt – to taste
Coriander leaves – for garnish

Method of making the Dal

Heat a pan and dry roast yellow moong dal till it becomes golden in color and the aroma start arising.
Bring 2 cups water in a sauce pan to a boil. Add roasted moong dal and cook over low flame till it gets completely cooked.
Meanwhile heat a pan with mustard oil. Add cumin seeds and let it sizzles.
Add chopped green chilies, whole red chillies, grated ginger, red chili powder, turmeric powder and mix well.
Immediately add cooked dal, peas, salt, mix well and cook over low flame for 3 to 5 mins.
Heat a tempering pan with ghee, add finely chopped fresh coconut pieces and roast till they become light brown in color.
Transfer this ghee roasted coconut pieces to the simmering dal, mix well and switch off stove.
Close the pan with a lid and let it rest for 2 more mins for the aroma to get infused with the dal.
Garnish this bhaja muger dal with coriander leaves, tempered with dry red chillies and served with steam rice.

Please Note

The art of making this dal is roasting it int he golden color or till it becomes fragrant.

Idli with Sambar

Ingredients for the Idli

For the sambar:
1 cup – tur dal, washed and soaked
3 cups – mixed vegetables of 1-inch size each (carrots, French beans, drumsticks, potatoes)
salt to taste
1-1.5 inch – ball of black tamarind, seedless, soaked in 1 cup hot water
1/2 tsp – haldi/turmeric powder
1 tsp – red chilli powder
4 tbsp – `sambar` masala
1/2 tsp – hing/asafoetida
1 – chopped ripe tomato
1/2 tsp – mustard seeds
1 sprig – curry leaves
1/2 tsp – jeera/cumin seeds
2-3 – dry red chillies
1 tsp – coriander/dhaniya powder
salt to taste
2-3 tbsp – ghee/oil
For the peanut chutney:
1/2 cup – roasted peanuts
1/2 cup – desiccated coconut
1 – small onion
1/4 tsp – peppercorns
1/4 tsp – jeera/cumin
1 small – red chilli
1/2 tsp – mustard seeds
2 sprigs – curry leaves
salt to taste
2 tbsp – cooking oil

Making of Idli Sambar

For the sambar: Boil the dal, mixed vegetables, and tomatoes after adding salt in a pressure cooker with just enough water to cover them.
Cook up to 1 whistle on high flame.
Open the cooker and reduce the flame to simmer.
Add half (each) of the turmeric, red-chilli powder, asafoetida, and sambar powder.
Strain the tamarind pulp into this mixture. Allow to simmer.
In a pan, heat the oil and add mustard seeds.
When they splutter, reduce the flame and add the curry leaves, cumin, and red chilies.
Then add the remaining half of all the powders and the coriander powder.
Keep stirring, and add a little water to prevent burning at the base. Fry for 15 seconds.
Add this to the simmering curry and let it cook for 5 minutes.
For the peanut chutney:
Grind the nuts, onions, coconut, cumin, and pepper to a paste with some water.
In a pan, heat oil and add the rest of the chutney ingredients; fry well for a minute on medium heat.
Add the ground paste, 2 tablespoons at a time, and fry well.
Add salt to taste (even a pinch of sugar).

Please Note

You Can have the idli with three different chutneys as well, but it goes well with sambar, e.g Tomato, Mint & Coconut..

Sticky Rice with Avocado & Roasted Chicken

Sticky Rice with Avocado and Roasted Chicken

Ingredients for making the sticky rice

2 cups long-grain glutinous rice
1 oz. roasted chicken with skin cut into dices
1 Tbs. toasted sesame oil
3 carrots, peeled and grated (11/2 cups)
1/2 Avocado cut into dices
1/2 cup roasted peanuts
1 tsp. finely grated fresh ginger
3 Tbs. vegetarian mushroom stir-fry sauce or sweet soy sauce
2 Tbs. low-sodium soy sauce
1 tsp. sugar
1 Tbs. vegetable oil

Preparation of the dish

1. Soak rice in in a vessel for overnight

2. Marinate the chicken and keep a side for 30 minutes then roast in the oven at 220 degree for 15 to 20 minutes, and then cut into dices.

3. Heat sesame oil in nonstick skillet over medium heat. Add mushrooms and carrots, avocado stir-fry 5 minutes. Stir in peanuts and ginger, and cook for 2 minute until all the ingredients mixed well.

4. Combine stir-fry sauce, soy sauce, sugar, and 1 Tbs. water in bowl. Stir into carrot mixture, then remove from heat. Set aside.

5. Drain rice, and transfer to small heat-proof dish that will fit in steamer. Stir in 1/4 cup water. Place dish in steamer, and steam rice 25 to 30 minutes, or until tender, but grains remain distinct, adding more water, if necessary. Transfer rice to large bowl, and stir in vegetable oil and carrot mixture, using chopping motion with spoon to incorporate ingredients.

Please note

Take the round mold add the sticky rice and then the avocado mixture with roast chicken, serve hot garnished with chopped spring onions.

“Authentic Hyderabadi Chicken Biryani”

ingredients of Hyderabadi Biryani Recipe | Hyderabadi Chicken Biryani Recipe:Half boiled rice layered with fried onions, mint, cooked mutton, sealed with dough and slow cooked ‘dum’ style.

Ingredients of Hyderabadi Chicken Biryani

1 Kg Chicken
1 tbsp salt
1 tbsp ginger garlic paste
1 tbsp red chilli paste
1 tbsp green chilli paste (sauteed brown onions to taste)
1/2 tbsp cardamom powder
3-4 Cinnamon sticks
1 tbsp cumin seeds
4 Cloves
A pinch of mace
to taste mint leaves
2 tbsp lemon juice
250 gms curd
4 tbsp clarified butter
750 gms semi cooked rice
1 tsp saffron
1/2 cup water
1/2 cup oil
Garnish ingredients:
Eggs, boiled
Carrots, sliced
Cucumbers

Making Hyderabadi Chicken Biryani

1. Clean the meat. Now in a pan add meat, salt, ginger garlic paste, red chilli powder, green chilli paste, sauteed brown onions, cardamom powder, cinnamon, cumin seeds, cloves, mace, mint leaves and lemon juice.
2.Mix all of these ingredients thoroughly together.
3.Add curd, clarified butter, semi cooked rice, saffron, water and oil. Mix it well.
4.Now apply sticky dough on the sides of the pan.
5.Cover with lid to seal it and cook for about 25 minutes.
6. Served Hot, Garnish it with golden onions, mint leaves, Burani Raita and Mirchi ka salan

“Stir fried wok tossed Assorted Mushrooms”

Ingredients for the assorted mushrooms

100g Shiitake mushrooms
100g king oyster mushrooms
100g button mushrooms
100g portobello
100g celery (1 large or 2 small stalks)
100g carrot (1 small or half large carrot)
5 cloves garlic
5 slices ginger

Ingredients for seasoning

20 gms oyster sauce
1 tbsp light soy sauce
1/2 tsp sugar
1/4 tsp ground white pepper
15ml (1 tbsp) water
2 tbsp corn flour
1 tsp salt (or to taste)
1tsp sesame oil

Instructions for making the mushrooms

Cut the king oyster mushroom and button mushrooms into slices, quartered the portobellos and remove the stem of the shiitake mushrooms.
Peel off the outer layer of the celery, cut it into slices.
Cut the carrot into slices too.
Prepare a few pieces of ginger, and smash five cloves of garlic.
Mix the vegetarian oyster sauce, light soy sauce sugar, ground white pepper and water to form the stir-fry sauce.

Method of Cooking

Saute the ginger and garlic over low heat until aromatic. Once aromatic, add the king oyster mushrooms that take longer time to cook, follow by shitake, button, and portobello.
Saute the mushrooms until the surface turns to light brown, and sprinkle some water into the pan to continue stir-frying.
Remove the mushrooms from the wok, then add some oil to saute the carrot. Add some water to the carrot and cook it for a minute until soft.
Return the mushroom to the wok.
Mix the stir-fry sauce and other ingredients in the wok.
Add the celery.
Add some cornstarch slurry bit by bit until the sauce is thickened to the consistency that you want.

Please Note

Very nutritious dish, please take care while adding the seasoning, if you are adding oyster & light soy sauce then need not to add salt.

“Crispy Fried Vegetable Spring Rolls”

Ingredients for making the Vegetable spring rolls

1 tablespoon cooking oil for stir frying
2 teaspoons grated fresh ginger
2 cloves garlic finely minced
1 stalk green onion minced
8 fresh shiitake mushroom caps
3 cups cabbage shredded (about 1/2 small cabbage)
1/2 cup julienne carrots (about 2 med carrots)
4 ounces canned bamboo shoots drained and julienne
1 cup fresh bean sprouts
1 tablespoon soy sauce
1 teaspoon Asian sesame oil
1 tablespoon cornstarch
50 spring roll wrappers defrosted
cooking oil for deep frying (about 3 cups)

Method of making spring Roll

In a large saute pan or wok, swirl in 1 tablespoon of the cooking oil. Turn on the heat to medium-high and immediately add garlic, ginger and green onion, stirring frequently. By the time the oil is hot, add the mushrooms, cabbage, carrots and bamboo shoots.
Turn heat to high and stir-fry the vegetables for about 2 minutes. and then toss in the bean sprouts. Add in the soy sauce and sesame oil. Cook for another minute. Then spread the filling out onto a large baking sheet. Prop the baking sheet up on one side to allow any juices to accumulate at the bottom (and discard to juices)
In a small bowl, whisk together the cornstarch and 1/4 cup of cool water to form a slurry.
Place a wonton or spring roll wrapper on a flat surface, add 1 tablespoon of the vegetable mixture into a corner of the wrapper, and then roll the edge of the wrapper tightly around the mixture. Fold the two side corners towards the middle of the wrapper while continuing to roll up. Paint the top edge with the cornstarch slurry mixture and wrap tightly the rest of the way. Make sure all edges are tightly sealed. Place seam side down. Cover with plastic wrap to avoid drying out.
In a large wok or medium saucepan over high heat, add about 1-2 inches of cooking oil.
Slide several egg rolls into the oil and allow them to cook for 2-3 minutes, turning them over a couple times, or until the wonton wrappers are golden brown. Remove the egg rolls to a cooling rack or paper-towel-covered plate to allow them to drain. Serve hot.

“Golden Fried Crispy Prawns”

Ingredients for making the Golden fried prawns

6 No Prawn or Jumbo Prawn Tiger – (Cleaned and De-veined with tail)
Salt Ginger garlic and paste for first marination
Prawn Batter for
100 gm Maida –
100 gm Corn flour –
10 gms Baking Powder
to taste Salt
Refined oil for frying
sweet chilli sauce 100 ml

Methods of making the Golden Fried Prawns

Peel Clean and de-veined the prawns.
Apply Salt and Ginger Garlic paste to the Prawns.
After that make a thick flour batter,see the ingredients and quantity.
Heat sufficient oil in a wok, dip marinated prawns in the batter by holding the tail and deep-fry on medium heat, turning frequently, for two to three minutes or until crisp and golden brown.
serve hot as per the choice of your sauce sweet chilly sauce or hot garlic sauce.

Please Note

For flavour in the golden batter you can add little wine or beer also that will give the prawns little more aroma, and it would be more delicious.

“Honey Chilly Potatoes without Sesame Seeds”

Ingredients for making the honey chilly Potatoes

4–5 medium Potatoes, peeled and cut into fingers, or can use mcain Fresh Fries
Oil for deep frying

First Coating

2 teaspoon Chilli powder
1 teaspoon Garlic Paste
1 teaspoon Red Chilli Paste
3 tablespoon Corn Flour
3 tablespoon All Purpose Flour
2 teaspoon Salt

Second Coating

3 tablespoon All Purpose Flour
3 tablespoon Corn Flour
1/4 teaspoon Black Pepper
2–3 tablespoon Water

For the Sauce

2 tablespoon Oil
1 tablespoon finely chopped Garlic
1 teaspoon Red Chilli Flakes
3 tablespoon White Sesame Seeds
1 teaspoon Vinegar
1 teaspoon Soy Sauce
2 tablespoon Tomato Ketchup
1 1/2 tablespoon Honey
1 teaspoon Red Chilli Paste
1/4 cup Water
1 teaspoon Corn Flour mixed to make a slurry
2 tablespoon chopped Spring Onion (green part only)

Instructions for tossing the potatoes

Wash potato fingers well in running water and set aside. This removes any extra starch in the potatoes.
Mix together corn flour, all purpose flour, chilli powder, chilli paste and salt. Coat the potato fingers evenly with this flour mix. Heat oil in a wok or karahi and deep fry the potato fingers in batches till the potato is half cooked. It’s important that you drop one potato finger at a time in to the oil so that they don’t stick together (watch video above to see how to do this). Remove the potato fingers on a tissue lined plate and let them cool.
For the second coating, make a medium thick batter with all purpose flour, corn flour and pepper powder by adding just a few tablespoons of water. Dip the half done fries in this batter and fry again in hot oil till crisp and golden. Drain on a kitchen paper and keep aside.
Heat 2 tablespoons oil in another wok, add chopped garlic and stir fry for a few seconds. Add chili flakes and sesame seeds and saute for another minute to toast them. Now add vinegar, soy sauce, ketchup, honey and the red chili paste and stir together. Mix corn flour with 1/4 cup water to make a slurry and add this to the honey- vinegar mixture in the wok and stir for a few seconds till it thickens.
Add the fried potato fingers and spring onion greens and toss together so that they are coated evenly in sauce. Switch off the flame and serve immediately garnished with some more sesame seeds and spring onion greens.

Please Notes

You may adjust the quantity of honey as per your, taste or sweetness level, you can add hot and num, szechwan pepper also to make it more pungent. you can add Cashews, sesame seeds or peanuts in the potatoes, all goes well with this splendid starter dish.