Sunday, 26 February 2012

Rui Do Pyaza - Another Fish Curry



I am  a true bengali as far as love for fish is concerned. I love "FISH", any kind, any preparation.
Today I had thought of preparing Chicken Do Pyaza as a side dish for lunch. It was very late when I realized there is no chicken in my freezer. So I ended up preparing Rui Do Pyaza.It turned out really well.
So I am sharing it with you guys.

Ingredients :

- Fish (2 pieces)
- Mustard Oil (1 cup)
- Dry Red chilli (2 in number)
- Bay Leaves(2 in number)
- Ginger paste (1 tsp)
- Garlic Paste (1 tsp)
- Onion Paste (2 tsp)
- Cinnamon Pieces (2 )
- Turmeric powder(2 tbsp)
- Coriander powder ( 1 tsp)
- Cumin Powder(1 tsp)
- Salt (according to taste)
- Sugar (according to taste)
- Onions(1 Julienned )
- Black Pepper Powder ( 1/2 tsp)
- Green chilli (1 chopped)
- Tomato (1 chopped)
- Garam Masala Powder(1 pinch)


Method:

- Marinate the fish with turmeric powder and salt for about 30-40 min.
- Heat oil in  a wok for deep frying the fish.
- When the oil is hot add the fish and fry till it turns brown.Take them off and keep aside.
- To the same oil add the cinnamon sticks and Bay leaves. When they begin to splutter add onion paste and fry till it turns translucent.
- Add tomato and stir cook till tomatoes soften. Add ginger-garlic paste. Saute for few seconds. Then add turmeric powder, red chilli powder, cumin & coriander powder, salt & sugar. Saute for 2 minutes.
- Add 1 cup water and bring it to a boil. Meanwhile, in another pan, fry the julienned onions till they change color to brown.
- Into the gravy, slide in the fried fish pieces. Sprinkle a pinch of garam masala powder & black pepper powder on top. Add the fried julienned onions. Stir in to mix.Serve hot with white rice.

Trust me this tastes too good and is a must try for all fish lovers.

Monday, 20 February 2012

Mixed Fried Rice for Sunday Lunch :)



Bongs simply love to eat.... and we being bongs always have an interest in cooking and eating new things.
Now don't ask me what is a Bong.

Bongs are a group of Bengali Human beings. In this world of dot com and call centers we prefer to call ourselves Bong instead of a Bangali. Staple diet of a bong is bhat, machh bhaja, alu posto with dal. But we love eating all sorts of dishes... A bong can eat anything that is edible. So you can consider yourself partly a Bong if you love eating all sorts of things.:)

If you are a Bong definitely try this recipe for lunch on a holiday as it will take some time to be ready.


Ingredients :

 - Basmati Rice (1.5 cups)
 - Beans (10 chopped)
 - Carrots (2 chopped)
 - Capsicum (1 chopped)
 - Prawns (Small 10-15)
 - Cashews (10)
 - Onion (1 large chopped)
 - Cinnamon(2-3)
 - Sunflower Oil (3 tbsp)
 - Fried Rice Sauce / Soy sauce (4 tbsp)

Method:


 - Boil the basmati rice so that the rice is half cooked. Make sure the rice is not overcooked or else it will tend to be sticky.
 - Once the rice is cooked put it in fridge for 2-3 hours. It is best to use one day old rice in order to avoid the stickiness.
 - Put some oil in a wok and fry the prawns, cashews and all other veggies separately. These are fried separately so that they retain their own distinct flavour.
- Once all the veggies are fried put rest of the oil in the wok and add cinnamon sticks  and green chillies to it.
- When they splutter add all the veggies and some fried rice sauce. You can also replace fried rice sauce with soy sauce.
- Now add the rice to it and mix well. When the rice is cooked add the fried prawns.
- Your mixed fried rice is ready to be served hot with a chinese side dish of your choice.

 Happy Cooking guys... :)


Thursday, 9 February 2012

Thai Green Curry Chicken


I had no idea that Thai food tasted so good before I tasted Thai green curry and Red curry.
This is of course Thai green curry (my version).
I don't really know when this dish became a regular in my kitchen. Me and my hubby just love this dish.
I came to know about this recipe from my sister in law. It is pretty similar to bengali cuisine as you add coconut milk and sugar while preparing it.
This is for Payel, my friend who tasted it once at my place and has been asking for the recipe ever since on fb.So here you go..

Ingredients :

 For the green curry :
- Green chilli (2-3)
- Lemongrass
- Coriander Seeds (2 tsp)
- Garlic (4-5 cloves)
- Fish Sauce (3 tbsp)
- Sunfllower oil (3 tbsp)
- Kaffir lime leaves (2-3)
- Salt (acc to taste)
- Sugar (acc to taste)
- White Vinegar (2-3 tsp)
- Lime juice (2-3 tsp)

Add all this in a mixer grinder , add water and prepare the paste

OR

Get the paste from any supermarket (like I do some times)


For the Chicken preparation :
- Coconut Milk (1 cup)
- Onion (1/2 ground to paste)
- Olive oil (2 tbsp)
- Green chillies (1 slit)
- Small Brinjals / Aubergines (2-3)
- Salt (acc to taste)
- Sugar (acc to taste)
 

Method:

- Marinate the chicken with salt and onion paste for about 1 hour.
- Add olive oil in a pan. Pan fry the chicken and aubergines. I avoid aubergines(brinjal) as my husband simply hates them.
- Add the green curry to it and stir for about 3 mins.
- When the chicken is fully cooked add sugar and the coconut milk.
- Add a little water if you want and let it boil.
- Serve hot with white rice.

:) :) :) :)

This is my entry for Spotlight Continental

Monday, 6 February 2012

Fish Fry

Fish Fry is an all-time hit snack item that is usually prepared with Bhetki fish fillet.It can also be prepared with some other fishes but with a compromised taste.

I was always a good cook but have been waiting for a good photographer. My wait has finally ended. Thanks to my husband who is helping me with the pics these days. I had prepared this fish fry few days back and after looking at this pic even I want to have some now. :)

Ingredients :

- Fish Fillet (7-8)
- Vinegar (2 tbsp)
- Lemon Juice (2 tbsp)
- Ginger paste (2 tbsp)
- Garlic paste (2 tbsp)
- Coriander leaf paste (3 tbsp)
- Salt (according to taste)
- Bread Crumbs (3 cups)
- Green Chilli paste (1 tbsp)
- Onion Paste (3 tbsp)
- Mustard oil (ample amount for deep frying the fish)
- Eggs(2)
- Cornflour (2 tsp)



Method:

- Bhetki fish has a very strong smell which you have to get rid of before cooking. In order to get rid of the smell, marinate the fish fillets in vinegar and lemon juice for 10-15 mins. Then wash it off.
- Now that the smell is gone marinate the fish with ginger paste, garlic paste, onion paste, coriander paste, salt, green chilli paste for about 1 hour.
- Prepare a batter with egg and cornflour.
- Dip the fillets into the mixture of egg and cornflour and then roll them over on breadcrumb. The fish fillets should get covered in a fine coat of breadcrumbs.
- Once you are done with all the fillets put them in the refrigerator for 2-3 hours. This helps the bread crumbs to bind to the fish.
- Heat oil in a wok for deep frying. When the oil is smoking hot toss the fishes into the oil.
- Fry them until they turn brown in colour.
- Serve with Kasundi or tomato sauce.

Cook, Eat and Be Merry . :)