Alu Phul kopi Diye Koi Macher Jhol / Koi Fish Curry With Cauliflower And Potato

Preparation Time - 30 Minutes 
Cooking Time -  30   minutes 
Course - Non - Veg / Side dish
Cuisine - Bengali 
Serve - 2 
Author - Paramita's Kitchen   

Ingredients :

1. Koi Fish - 2

2. Ripe Tomato - 1 , finely chopped

3. Cauliflower - 1/2 Bowl , cut into Medium size

4. Potato - 1 , Peel , Cut into Medium Size

5. Kashmiri  Dry  Red Chili - 1 Table Spoon , Paste Or Powder

6. Turmeric  Powder  As  Required

7. Salt As Required

8. Red  Dry Chili Paste - 1 Table Spoon

9. Cumin Paste - 1 Tea Spoon

10 . Coriander Powder - 1 Tea Spoon

11. Ginger Paste - 1 Table Spoon

12. Bay Leaf - 2 Pieces

13. Whole Cumin Seeds - 1/2 Tea Spoon

14. Garam Masala Powder - 1/2 Tea Spoon

15. Mustard  oil  as required

Methods :

1.  Koi  fish wash  under cold  water  . Drain out all the water  and then marinate and   mix it  with  1 tea spoon of salt and 1 tea spoon of  turmeric  powder . Rub  all over the  fish . Cover  and marinate the  fish pieces and keep aside for about  20 - 30 minutes .

2.   Take  a wok . Switch on the flame . Then add oil  in a wok . Heat the  oil . When oil is  hot  put the fishes  into the wok   and fry them both sides  . After one side is done , flip them other sides   and fry for both side .  Take out the fish pieces  from the wok . Fried  fish pieces into the bowl .Transfer to a bowl . Remove  excess  oil  from  fried fish  . Keep a side .

3. In the  Same  oil  and  same wok , add  few   drops  of   oil . Heat for oil 2 minutes . When oil start to smoke . Then add bay leaf  and  whole cumin seeds .   Stir for a few seconds . When cumin seeds begin crackling and  splutter  , add potato pieces , add cauliflower pieces  and add salt to taste . Mix well . Stir . Add finely chopped ripe tomato mix well . Cover the wok . Reduce to  heat very low . Simmer for 10 minutes , or till  vegetables are half  cooked  . Now add turmeric powder . Saute for few seconds . Then add kashmiri dry red chili paste , cumin seeds paste , coriander seeds paste , ginger paste , dry red chili paste . Mix well . Stir . Saute for few minutes , till  the mixture  starts leaving oil  or saute for all spices  till oil separates . Now add fried fish into the masala  or  spices   and add garam masala powder , mix it very  well . Now add 2 cups of  water . Cover the wok  and let  it  cook  on  medium  flame  for  about 10 minutes   .

4.  After 10 minutes , open the cover  of  wok  and when gravy is done , or till vegetables are tender and soft  . Switch off the flame . Pour the fish curry into  a  plate  or  Transfer  the  fish  to a serving plate .

5. Serve hot with steamed rice .


Happy Cooking ,

With Love  ,

Paramita's Kitchen .

Til Ka Ladoo / Til Er Naru / Sesame Candy

Ingredients :

1. Sesame  Seeds - 200 gm

2 . Grated  Jaggery - 180 gm

3. White Oil As Required

Methods :

1. Step - 1 , Take a wok  and add  200 gm sesame seeds  in it . But  on a low heat . On a low flame roast  the sesame seeds . Stir occasionally . When  the sesame seeds pop and change color . On  a low flame  this takes about 4 - 5 minutes . Take Out . Keep aside in a plate .

2. Step - 2 , Now add Jaggery  when the wok is heated up . Cook jaggery  until it melts down . Stir it a few time. Keep on stirring the jaggery so that it dissolves . In the melted jaggery mix roasted Sesame seeds and stir it well or mix the sesame seeds mixture with the jaggery solution very well .  Allow this mixture to cool a bit .

3. Step - 3 , Spread some white oil  in  your palms to form the ladoos . When the mixture is too hot , then wait for some seconds and then make the ladoos Or once the mixture is half cool to take in hand .Make them round ball . Make all the ladoos when mixture is still warm .
4. Serve the ladoo  at room temperature .

Dimer Paturi / Egg Cooked In Banana Leaf / Dim Paturi

Ingredients :

1. Eggs - 2 ( boiled , Peel )

2. Mustard Pate - 3 Table Spoon

3. Poppy Seeds Paste - 1 Table Spoon

4. Mustard oil As Required

5. Onion - 1 ( Peel ) , finely slice

6. Salt To Taste

7. Turmeric Powder As Required

8. Green Chili Paste As Required

9. Banana Leaves  As Required

10. Cotton Thread

11. Grated Coconut - 1 Table Spoon

Methods :

1. Step - 1 , Take a bowl . In a bowl , add the poppy seeds paste , Mustard seeds paste ,grated coconut , onion ,  Green chili paste , Salt To taste , Turmeric powder , add the mustard oil  3 Table spoon  and mix well . Add the boiled egg  into the spices  mixture  and   mix well .  Keep aside  for 1 hours .

2. Step - 2 , Now prepare the banana leaves . Wash and clean the leaves thoroughly. Dry completely with a kitchen towel  . Now in an open flame . keep the leaves one at a time for just 30 seconds or 1 minutes  or until the leaf becomes glossy in color . Set aside . Grease the leaves with few drops of mustard oil and places one steak of eggs on each leaves . Make sure that the spices are well coated on both sides of the eggs .

3. Step - 3 , Now take a non - stick pan and grease mustard oil . When  the oil is hot place the banana leaf  parcels in one layer and close the cover  with an air tight lid and cook on lower temperature for 10 - 15 minutes  each side .

4. Step - 4 , when eggs are done both sides remove them from the flame and place in an plate . When all the parcels will be done serve the closed parcels with steamed rice .

Aar Macher Kalia / Spicy Cat Fish Curry

Ingredients :

1. Aar Mach / Cat Fish  - 300 gm

2. Turmeric Powder as required

3. Salt To Taste

4. Bay Leaf - 2 Pieces

5. Whole Cumin Seeds - 1/2 Tea Spoon

6. Kashmiri Dry Red Chili Pate - 1 Table Spoon

7. Dry Red Chili  Paste - 1 Table Spoon

8. Onion Paste - 1 Cup

9. Ginger Paste - 1 Table Spoon

10. Garlic Paste - 1 Table Spoon

11. Ripe Red Tomato - 1 Pieces ( finely Chopped )

12. Cumin Paste / Powder  - 1 Table Spoon

13. Coriander Paste / Powder  - 1 Table Spoon

14. Garam Masala Powder - 1/2 Tea Spoon

15. Potato ( peel ) - 1 small , cubes

16. Lemon Juice - 2 tea spoon

17. Onion medium ( peel ) - finely chopped

18. Mustard Oil As Required

Methods :

1. Step - 1 , Fish cleaned  and wash . Drain out all the water  and then mix it with 1 tablespoon salt , Mustard oil  1 table spoon , lemon juice 1 table spoon  and Turmeric powder . Rub all over fish cover and marinate . Keep aside for about 15 minutes .

2. Step - 2 , Now add Mustard oil in a wok . When oil hot or when it start smoking  add 2 pieces fish . Fry on both sides till light golden color . Fry remaining steaks in the same way except do not add oil .  Transfer to a bowl . Keep aside .

3. Step -3 , same oil and same wok . Heat for oil 1 minutes . When oil start smoke . Then add potato pieces . Fry on both sides  till golden brown color ( about  2 - 3 minutes on each side ) . Then take them out of the wok .

4. Step - 4 , Same wok and same oil . Heat for oil 2 minutes . Then add whole cumin seeds 1/2 tea spoon , bay leaf  and add crushed cardamom . Stir for a few seconds . When nice aroma comes out . Then add finely chopped onion . Mix well . Saute for 2 - 3 minutes . Fry till golden brown color . Now add onion  paste  and garlic paste  mix well . Keep stirring . Saute for 2 minutes .  Fry till golden brown color . When oil is  starts to completely separates . Then add finely chopped tomato , add salt to taste  and turmeric powder mix well . Saute for 2 - 3 minutes . Then add ginger paste , kashmiri dry red chili paste , dry red chili paste , cumin paste and coriander paste . Mix well . Keep stirring . Saute for all spices till oil separates . Then add fried fish pieces , fried potato pieces , and add garam masala powder 1 tea spoon . Mix well . Keep stirring . Saute for 1 minutes . Then add 2 cups water . Mix well . Cover it . High heat for 5 minutes . When it is start boiling . Then reduce heat to low . Simmer for 10 - 15 minutes . Cook till potatoes are tender and cooked .

5. Step - 5 , After 15 minutes , open the cover . When potato are completely tender and cooked . Gravy is thicken . Then switch off the flame . Transfer to a serving bowl .

6. Serve hot with steam Rice .

Mango Chutney Recipe

Ingredients

1.  2  pieces  raw  mango

2.Salt  to  taste

3.Turmeric  Powder  - 1/4  tea spoon

4.Oil  as  required

5. Panch  Phoron  ( mixed  Spices of  Cumin Seeds , Mustard  Seeds , fenugreek  Seeds , Fennel   Seeds  And  Nigella  Seeds ) - 1/2  tea spoon

6.Sugar  - 4 cups

7. One  pieces  dry  red chili , Cumin Seeds ( Jeera )  1/2  tea spoon , Pan ch  Phoron ( mixed spices of  Cumin seeds , Mustard  Seeds , Fenugreek   Seeds ,  Fennel  Seeds  And Nigella  Seeds ) - 1/2  tea spoon  (  Dry  Roast  And Grind )


        Method


1. First  Step, wash  and  peeling  the   two   pieces of  unripe   mango , then  cut  into  small  slice  pieces.


2.Second  Step, Now  add  oil  in  a  pan  heat  for  oil  2 - 3  minutes , add  Panch  Phoron  ( mixed spices of  cumin seeds , mustard  seeds , fenugreek   seeds , fennel seeds  and  Nigella  seeds )  - 1/2  tea spoon  and  fry  for  all  Masala   1  minutes . Now  add  the  raw  mango  pieces .Fry for  raw  mango pieces  10  minutes ,  cook cover  in   low  flame .Then  add the  1/4  tea spoon turmeric  powder  and  salt  to  taste .Stir for  some  time .

3.Third  Step, now  add  4  cups   sugar  add  1  cup  water, cook in   medium  flame  till the  chutney become  thick .  Cook for  10  minutes.


4.Fourth  Step, Now  Sprinkle  1  tea spoon dry  roasted  powder .  (  one dry  Red chili , Cumin  Seeds ,  Panch  phoron  ( mixed  spices  of  cumin  seeds , mustard  seeds  , fenugreek seeds , fennel seeds ,  and  nigella  seeds .

Vermicelli Pudding / Semai - Er - Payesh / Seviyan Kheer

Ingredients :

1. Cows Milk - 1 Liter

2. Sugar As Required

3. Cardamom Powder - 1/2 Tea Spoon

4. Ghee / Or Clarified Butter - 1 Tea Spoon ( Optional )

5. 1 cup  broken pieces   vermicelli

6. 1 table spoon - cashew nuts

7. Almonds - 2 Pieces ( Finely Chopped )

8. Raisins  - 1 Table Spoon

Methods :

1. Take a 1 cup  water . Then add 1 table spoon  cashew nuts  and raisins . Soak Cashew nuts and Raisins  in water for 2 - 3 hours  and drain the water .

2. Take a pan . Then add 1 table spoon ghee or clarified butter . Then add 1 cup broken pieces vermicelli . Saute for  2 - 3  minutes  .  Take out . Keep aside .

3. Take a pan . Then add milk . Increase heat to high . Bring to boil , stirring constantly ( about 10 minutes ) . Then add fried vermiceilli , add sugar , cardamom powder , add raisins and cashew nuts .  Mix very well . Reduce heat to medium . Stir till sugar is dissolved .

4. Simmer for 20 minutes . Stirring and scraping  the sides occasionally  to prevent skin forming on top and milk thickening on sides . Continue stirring . When milk is completely thickened  . Then switch off the flame . Place  vermicelli pudding  in serving bowl . Sprinkle finely chopped almonds nuts .

5. Serve  cold .

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 .