ilish macher bhapa / bhapa ilish / Steamed Hilsa Fish

Ingredients :

1. Hilsa Fish / Ilish Mach - 3 Pieces

2. Salt  to taste

3. Mustard  Oil As Required

4. Slit  green  Chili - 2 pieces

5. Coconut grated and paste  - 1/2 cup

6. Mustard seeds paste -  4 table spoon

7. Turmeric powder  as required

8. Green  Chili paste 1 table spoon

9. Poppy  Seeds Paste - 1 tea spoon

Methods :

1. Step 1 - Ilish mach / Hilsa fish wash and cleaned .

2. Step - 2 , Now  take a bowl . Mix salt to taste and add 1/2 tea spoon turmeric powder . Rub all over fish . Marinate  for  about   5 - 10 minutes .

3. Step - 3 , Take a  tiffin box . Put  the fish pieces or  Add marinate fish , pour 3 table spoon of mustard oil on the top , add slit green  chili 2 pieces , add coconut grated and paste  1/2 cup , add mustard seeds paste 4 table spoon , add green chili paste  1 table spoon  and add poppy seeds paste  1 tea spoon . Mix it very well .  Cover  and close the lid  of the tiffin  box .

4. Step - 4 , Take a wok . Next add 3 cup of water into the wok . Put the tiffin box into the wok  . Cover the wok and close the lid . Reduce to  heat very low  . Cook for 15 minutes . After 15 minutes . Switch off the flame .

5. Serve hot fish  with steamed  rice .

Shakshuka / Shakshouka

     Course - Breakfast

    Cuisine - International  / Dinner

Ingredients :

1. Egg - 1

2. Fresh Ripe Tomato Puree - 1 Cup

3.  Green  Capsicum  - 1 ( finely Chopped )

4. Red Bell Pepper - 1 ( finely chopped )

5. Back Pepper  Powder - 1 Tea Spoon

6. Onion  1 medium ( peel ) -  finely chopped

7. Salt To Taste

9. Olive   Oil    As  Required

Method :

1. Take a non stick  wok or kadai . Then add oil . When oil hot and it is start smoking . Now add finely chopped onion  , stir fry till onions are transparent . Then add green capsicum and red bell pepper  and fry till golden brown color . Then  add  salt to taste and add black pepper 1 tea spoon  and mix it very well . Saute for 2 minutes . Then add tomato puree . Mix well . Heat very low . Saute for  5  minutes . When tomato puree thicken . Then , break  the eggs over  the tomato puree or gently crack  1 eggs  into  skillet  over  tomato . Gently  break  the yolks  with a fork .  Now  cover the wok . Simmer for 10 minutes .

2. After 10 minutes , open the cover , when eggs completely dry it . Then  switch off the flame .

3. Serve hot with bread .

Rosbora / Biulir Daler Ros Bora

Ingredients :

1. Biulir  dal / Urad Dal / Split  Skinned  Black  Gram - 1 bowl

2. Sugar - 500 gm

3. Water  As Required

4. Whole Fennel Seeds - 1 Tea Spoon

5. White oil As Required

Methods :

1. Step - 1 , Take a bowl . Then add Biulir Dal / Urad Dal  and add water . Cover the bowl . Soaked  for  dal  atleast  3 - 5 hours .

2. Step - 2 , After 5 hours . Open the cover . Drain the water .

3. Step - 3, Take a Mixture Grinder . Then add dal  and  add  2 tea spoon water .  Grind urad dal / Biulir dal  into a fine paste  gradually adding water . Take a bowl . Then add  grind dal . In a bowl , beat  paste with  fork  for about 10 minutes  to fluff  up  thus . Then add 1 tea spoon whole fennel seeds . Mix well .

4. Step - 4 , Take a deep - fry pan . Then  add white oil . When oil completely hot and smoking .  Then  reduce heat  to  medium high . Put  about 1 tea spoon  paste on palm  or 1 tea spoon batter in your hand . Then  make a round shape  with a hand .  Then slip  Rosbora  / Biulir daler bora  into hot oil . Repeat . This Procedure  for 3 more  Rosbora / Biulir Daler Bora .  Fry till golden brown color . Remove Excess oil  and drain the oil .  Transfer to a bowl .  Fry remaining Rasbora  / Biulir  Daler  Ros  Bora   in the same way .

5. Step - 5 , Take a  wok . Then add 1 cup water and 1 cup sugar . Mix it very well . Bring  to boil on high heat stirring  till  sugar is dissolved . Then boil for 5 minutes . When sugar is  medium thicken . Switch off the flame . Now add Biulir Daler Bora  or Rosbora . Mix Well . Keep aside Rosbora / Biulir  Daler Bora  in  syrup  for  at  least   1 - 2 hours .

6.  After  1 hours  , Place  Rasbora   in  serving  bowl . Serve cold  Or Room Temperature .

Malai Patishapta

Ingredients :

1. Sooji  /  Rava / Semolina - 1 cup

2. All purpose flour / ( maida ) -  1 cup

3. Liquid Nolen Gur / Liquid Date Plam Jaggery -  1/2  cup

4. Cows  Milk - 1 / 2 cup

5. Water  as required

6. Upper  Part eggplant or brinjal - 1 pieces 

7. Ghee ( clarified butter or ghee ) / or White oil as required ( for frying )

8. Coconut Grated - 2 cup

9. Sugar - 1 cup

10. Milk - 1/2 cup

11 . Cow's Milk - 1 liter 

12 . sugar - 1 /2 cup 


Methods : 

1. Step - 1 , Take a heavy bottom pan , now  add coconut 2  cup  , sugar   1 cup and add milk 1/2 cup . Mix it very well . Continuous  stirring . Low flame .  When coconut gets cooked and the mixture becomes thick . Now  stir continuously till the mixture is almost dried and leaves the sides of the pan . Do not dry it too much . Now my stuffing is ready . Switch off flame . keep aside . Allow  it to cool . 

2. Step - 2 , Divide  the coconut filling into 20 to 25 pieces and roll them into 5 inches cylinders like . 

3. Step - 3 , To Make Batter : Take a bowl . Sift together all purpose flour (maida) , Liquid Date Plam Jaggery , and sooji / rava / semolina  Stir .  Mix it very well .  Now  gradually add  milk  and water , stirring constantly to make dosa batter  or smooth batter . keep aside for 30 minutes . After 30 minutes take a non - stick pan and heat non stick pan high heat for 5 - 10 minutes . After 10 minutes , flame very low . Now apply few drops of melted ghee or white oil spread all over the pan . cut the upper part of a brinjal / egg plant and spread the with it  Or spread it circular like  dosa batter. pour a 1 big spoon full of the batter on the pan and immediately  spread it evenly on the skillet to make a round shape but do it fast . When batter compliantly dry  and cook . Wait for 5 minutes or cooking for 5 minutes . Now place the filling , the coconut filling at the center of the crepe   spreading from the top to the bottom . Now Patisapta  fold it both sides or now  roll the crepe along with the filling like wrap  or roll it .  Transfer To a serving plate . 

3. Step - 4 , Take a wok . now add milk . Continuous stirring . Medium heat . When  milk starts  to thicken  now add sugar continuous stirring  ( about 5 minutes ) . Switch off flame .

2. Step - 5  , Take a serving plate then add patisapta  pithe and pour  kheer in a serving plate  chill for about 1 - 2 hours . Allow  it to cool . 

3. Serve at room temperature , cold  or chilled .

Patishapta

For Stuffing :

1. Coconut Grated - 2 cup

2. Sugar - 1 cup

3. Milk - 1/2 cup

Methods :


1. Step - 1 , Take a heavy bottom pan , then add coconut 2  cup  , sugar   1 cup and add milk 1/2 cup . Mix it very well . Continuous  stirring . Low flame .  When coconut gets cooked and the mixture becomes thick . Now stir continuously till the mixture is almost dried and leaves the sides of the pan . Do not dry it too much . Now my stuffing is ready . Switch off flame . keep aside . Allow  it to cool . 

2. Step - 2 , Divide  the coconut filling into 20 to 25 pieces and roll them into 5 inches cylinders like . 

Making  The Crepes :

1. Sooji  /  Rava / Semolina - 1 cup

2. All purpose flour / ( maida ) -  1 cup

3. Liquid Nolen Gur / Liquid Date Plam Jaggery -  1/2  cup

4. Cows  Milk - 1 / 2 cup

5. Water  as required

6. Upper  Part eggplant or brinjal - 1 pieces

7. Ghee ( clarified butter or ghee ) / or White oil as required ( for frying )


Methods :

1. Step - 1 , To Make Batter : Take a bowl . Sift together all purpose flour (maida) , Liquid Date Plam Jaggery , and sooji / rava / semolina  Stir .  Mix it very well .  Now gradually add  milk  and water , stirring constantly to make dosa batter  or smooth batter . keep aside for 30 minutes . After 30 minutes take a non - stick pan and heat non stick pan high heat for 5 - 10 minutes . After 10 minutes , flame very low . Now apply few drops of melted ghee or white oil spread all over the pan . cut the upper part of a brinjal / egg plant and spread the with it  Or spread it circular like  dosa batter. pour a 1 big spoon full of the batter on the pan and immediately  spread it evenly on the skillet to make a round shape but do it fast . When batter compliantly dry  and cooked . Wait for 5 minutes or cooking for 5 minutes . Now place the filling , the coconut filling at the center of the crepe   spreading from the top to the bottom . Now Patisapta  fold it both sides or Now  patishapta  roll it or   wrap  it  .  Now transfer to a serving plate .

2. Serve at room temperature or warm .

Chushi Pitha / Chushi Pithe / Choisir Payesh

Ingredients :

1. Rice Flour ( Gobindo bhog rice flour / Bashmati Rice Flour )  - 1 cup

2. All  Purpose Flour ( maida ) - 1/2 cup

3. Warm Water as required

Methods :

1. Step - 1 , Take a bowl . Then add rice flour 1 cup , all purpose flour 1/2 cup  and warm water .mix all purpose flour  , rice flour and  warm water . add enough of  remaining water at a mixing after each addition , till dough forms a soft ball (  stop adding water  before  dough  becomes  wet  and  sticky ) .
Knead  till  dough is  smooth  and  elastic .( about 5 minutes ) . Keep  covered with a damp cotton cloth  or kitchen  towel  about  15 - 20 minutes .

2. Step - 2 , After 20 minutes , rub hands with a warm water  or plan water . knead dough briefly . make  the number  and lemon  size of balls required .

3. Step - 3 , on a  floured board , roll a ball of dough into a flat size or slim large size . then dough smooth between the palm .Then cut into 1/2 inch  per  pieces . Roll  again between palms  into long shape of about 1 inch long . Keep aside .  ( cut  oblong or long dough roll  in half   inches  with a sharp  knife or hand ) .

4. Step - 4 , Once done , chushi  pitha  or chushi pithe  place them under direct sunlight  or allow chushi  pitha  to dry  on sunlight . Once they are dried , will come out  from the steel plate or any  plate  or you can turn each chushi pitha and allow to dry the back side . Sun dry  the chushi pitha / pithe for 1 or 2 days . Do not try to pick them . They will  come out on their own when done . After chushi pitha / pithe , store them in a air tight container .
               
                or
 pre heat oven  in the oven  and bake at the  180 c temperature  for 10 - 15 minutes .

   

Kheer  Or  Payesh

Ingredients :

1. Cow's Milk - 1 liter

2. Nolengur  /  Hard Date plam Jaggery - 1/2  bar

3. Nolengur / liquid date plam jaggery i- 1/2 cup

4. Sugar - 2 tea spoon

5. Ghee / clarified butter - 3 table spoon

Methods :

1. Step - 1 , Take a wok . Then add 3 table spoon ghee or clarified butter . when ghee melted , then add 2 cup dried chushi  pitha / pithe , fry till lite golden brown . remove . keep aside .

2 . Step - 2 , Take a wok . Then add cow's milk . When  milk bring to boil , then add fried chushi pitha / pithe . When chushi pitha / pithe are cooked . Then add hard date plam jaggery / liquid date plam jaggery  and sugar mix it very well . Stir occasionally and stir very carefully or slowly . ( cook for about 10 - 15 minutes ) .

3. Step - 3 , After  10 - 15 minutes , when milk almost thicken . Stir   till sugar  and hard date plam  are dissolved . Remove wok from heat . Switch off   the   flame . Now place chushi pitha / pithe in serving bowl . Allow it to cool .

4. Serve at room temperature or cold .

Dudh Puli Pitha / Dudh Puli Pithe

Ingredients :

1. Coconut - 1 cup ( grated )

2. Jaggery - 1/2 cup

3. Sugar - 2 table spoon

4. All Purpose  Flour / Maida - 1/2 cup

5. Rice Flour - 1  cup

6. Warm Water  as required

7. Cow's Milk - 1 liter

8.Liquid  Date Plam  Jaggery / nolengur  - 1 cup

9. Sugar - 1/2 cup

Method :

1. Step - 1 , Take a heavy bottom pan , then add coconut 1  cup  , Jaggery  1 cup and add milk 1/2 cup . Mix it very well . Continuous  stirring . Low flame .  When coconut gets cooked and the mixture becomes thick . Then stir continuously till the mixture is almost dried and leaves the sides of the pan . Do not dry it too much . Now my stuffing is ready . Switch off flame . keep aside . Allow  it to cool . 

2. Step - 2 , When the Coconut  mixture is cool .  Take a bowl . Sift  Together  rice flour  ,  all purpose flour ( maida )  and warm water . Mix it very well .  Add enough of remaining water at a time , mixing after each addition , till dough forms a soft ball . ( Stop adding water before dough becomes wet  and sticky ) . Knead till dough is smooth ( about 10 minutes ) . Now Keep Kitchen towel covered  with a damp cloth about 15 minutes .  After 15 minutes knead dough briefly . Make the number  and lemon size of balls  as required . Flatten  each ball  with your fingers in the shape  . Now put 1 tea spoon Coconut mixture for stuffing and fold it like half moon . Press the edges nicely . So the stuffing doesn't come out . . 

3. Step - 3 , Take a wok or heavy bottom pan . Then add 1 liter cows milk . When milk bring to boil , Now add puli pitha / Puli pithe to milk one by one very carefully . Low Flame . When puli pithe are cooked , then add liquied date plam jaggery  and sugar . Stir time to  time  and stir very carefully  or slowly . ( cook for about 10 minutes ) .When reduce milk till half . After 10 minutes , when milk almost thicken . Stir till jaggery  is  dissolved . Remove wok  from heat . Switch off flame . Now place dudh puli in serving bowl . Allow it to cool .

4. Serve at room temperature or cold .  

   

Happy  Makar  Sankranti

Gokul Pithe With Milk Kheer

Gokul  Pithe With Milk Kheer  Made By Maa ( My Mother )

Recipe : Sikha Bhattacharya ( My Mother )

I Am Thankful To My  Maa ( My Mother )  Sikha Bhattacharya ,  For Sharing Her   Recipe .

 (  For The Stuffing )

Ingredients :

1.  Coconut Grated - 2 cup

2. Sugar - 1 cup

3. Milk - 1/2 cup

Method :

1. Step - 1 , Take a heavy bottom pan , then add coconut 2 cup  , sugar 1 cup and add milk 1/2 cup . Mix it very well . Continuous  stirring . Low flame .  When coconut gets cooked and the mixture becomes thick . Then stir continuously till the mixture is almost dried and leaves the sides of the pan . Do not dry it too much . Now my stuffing is ready . Switch off flame . keep aside .

2. Step - 2 , When the mixture is cool , Now take a 2 table spoon of the coconut filling in my palm and give it a shape of round ball or peda size shape ball . Now keep the prepared balls in a plate .

 (   For The Batter ) :

Ingredient :

1. Sooji / Semolina / Rava - 1/2 cup

2. All purpose flour / Maida  - 1/2 cup

3. Water  as required

4. Rice Flour - 1/2 cup

Method :

1. Step - 1 , Take a bowl . Sift together  all purpose flour , sooji / semolina / rava / and rice flour  into a bowl . Gradually add water . Stirring constantly to make a pakora batter or smooth batter . Keep aside for 10 minutes .

2. To Fry Pithe : Heat oil in deep fry pan on high heat for about 10 minutes .now 3 balls in batter to coat . Add one after the other to hot oil . Medium flame . Fry till golden brown color . Remove and drain . Fry remaining balls in the same way . Now keep the prepared fried pithe in a plate .

                          (   To  Make  A Syrup )

 Ingredients :


1 . Water - 1 cup

2. Sugar - 1 cup

Methods :

1. Step - 1 , Take a pan . Now add 1 cup water and 1 cup sugar . bring to boil on high heat stirring till sugar is dissolved . cook for sugar syrup 10 minutes . switch off flame .

2 . Step - 2 , After 10 minutes  put gokul pithe in warm syrup . Gokul pithe in syrup for at least 10 minutes . Switch off flame . Then gokul pithe keep aside .

        (   To Make A Kheer )

Ingredients :

1. Cows Milk - 1 liter

2. Nolengur / Date Palm Jaggery - 1/2 cup

Method :

1. Step - 1 , Take a wok . Then add milk . Continuous stirring . Medium heat . When  milk starts  to thicken  then add date palm jaggery continuous stirring  ( about 5 minutes ) . Switch off flame .

2. Step - 2 , Take a serving plate then add gokul pithe and pour the kheer in a serving plate  chill for about 1 - 2 hours .

3. Serve at room temperature , cold  or chilled .

IIish Macher Shorshe Bata Jhol / Hilsa Fish In Mustard Gravy

Ingredients :


1. Hilsa Fish / IIish Mach - 2 pieces


2. Mustard Oil as required


3. Nigella Seeds ( Kalojeera / Kalonji ) - 1/2 tea spoon

4. Black Mustard Paste - 2 table spoon

5. Poppy Seeds Paste - 1 table spoon

6. Green Chili Paste - 1 1/2  table spoon

7. Water 2 cup

8. Salt To Taste

9. Turmeric Powder As Required

10. Slit  Green Chili - 1 Pieces

Method :

1. Step - 1 , Hilsa  Fish  cleaned  and wash . Drain out all  the water and then mix it with 1 table spoon salt and 1/2  tea spoon turmeric powder . Rub all over fish  cover and marinate and keep aside for about  10 minutes .

2. Step - 2 , Now add oil in a wok . Heat for oil 2 - 3 minutes . When oil heated  put the fishes into the wok and fry them . Lightly fry it from the both sides and keep aside .

3. Step - 3 , Now heat the remaining oil and when it start smoking and add slit green chili and kalojeera/ kalonji /  nigella seeds and stir for a few seconds .

Step - 4 , Now add 2 cup water , salt to taste , turmeric powder pinch , mustard  paste , poppy seeds  paste , and green chili paste  and add fried fish .Mix well . Cover and close the lid .Cooking for 5 minutes .

Step - 5 , When  gravy  coats the fish completely .Now add 2 table spoon mustard oil .Mix well . Switch off flame . Transfer to a serving plate .

6.Serve hot with  steamed rice .

Image  And Recipe  - My Mother