Macher Chop or Fish Chop

We Bengalis love fish in every way. There are plenty of fish dishes which we used to have, among all of them one of our very favorite fish items is Macher chop or Fish Chop which is a very famous Bengali Delicacy. A very popular and easy dish which we like to have as starter. I got the recipe from my cousin sister and tried to make like her. 

For making this Macher Chop all we need a big fish (you can take any fish), because with big fish only the taste becomes perfect. This one is famous as starter. Last night I had one small potluck party for this only I made this Macher chop and it came out so well. 

Ingredients:

1.Any big Fish of your choice : 4 piece.
2.One medium chopped onion.
3.One tea spoon garlic paste.
4.One clove chopped garlic.
5.One table spoon lime juice.
6.Two to three chopped green chilies. 
7.One piece of bread.
7.Half tea spoon of cumin powder & Red chili powder.
8.A pinch of Chaat Masala and Garam Masala powder.
9.One well beaten egg.
10.Five to six table spoon bread crumb
11.One table spoon all-purpose flour.
12.Salt and sugar as per taste.
13.Sunflower oil.

Process:

Boiled the fish pieces and remove the bones now smashed the fish pieces. Then add some salt , lime juice and the bread piece (before add the bread piece put some water into the bread and squeeze it)  into the smashed fish and mix well.

Now put some oil in a pan and add the chopped garlic after few seconds add the chopped onion and fry for some time. Now add the garlic paste and star for some time.

Now add the smashed fish mixture into the pan and mix well with everything.

Slowly add the all the spice powder with some salt and sugar and cook till the mixture become dry and raw smell goes off.

Now make small flat balls with the mixture and first roll them into all-purpose flour then dip into the beaten egg, finally roll them into the bread crumb and keep them in refrigerator for 5 to 10 mints.

Now deep fry them in low flame and served hot with Ketchup and salad.  

Poush Sankranti special Chandrapuli

One more special day for us to celebrate, In West Bengal Makar Sankranti, in Assam Bihu, In Punjab Lohri, In Tamilnadu Pongal and the list goes on .  Almost every part of India celebrate this special auspicious day which is actually a Harvest Festival.  We Indians celebrate all the festival in fullest.  The specialty of Makar Sankranti in WB is, the farmers cut the new crops and from that rice (flour) they make some sweet dishes to celebrate. But different people make different kind of sweet dishes or Pithe to celebrate the special day. 

 I think almost in every house Maa, Grnad Maa’s are busy making the Pithe for this special day. My Grand Maa used to make so many different  kind of Pithe on the day and in almost all the dishes she used to add date palm Jaggery or Khejur er gur. The smell of the jaggery and coconut is just awesome. I tried to make one of her very special sweet Chandrapuli, which is really famous delicacy in WB. My maa only gave me all the special tips to make this Chandrapuli.

Milk, Khoya, coconut, Date Palm Jaggery are the main ingredients of this sweet dish. First time I prepared this so I am little scared also.

Ingredients:
For inner filling:
1.One cup shredded coconut. (make a paste with some water in a grinder)

 2.Two big cup thick milk.
3.Khoya: 50 gm.
4.Half cup sugar.
5.Three to four table spoon date palm jaggery.

For outer shell:
1.All-purpose flour: 150 gm.
2.Half cup shredded coconut.
3.Half cup sooji or semolina.
4.Three  table spoon sugar.
5.A pinch of salt (optional).
6.A pinch of cardamom powder.
7.One table spoon of ghee.
7.Ghee or sunflower oil for deep frying.

For sugar syrup:
1.Two cup of sugar.
2.One cup of water.
3.Few cardamom.

Prcoess:
For sugar Syrup:
Make thick sugar syrup with sugar and water. When its start boiling add the cardamom pieces. And keep it aside. 

To make the inner filling:

In a heavy bottomed vessel add the milk and the coconut paste and cook till the milk become half.

Now add the khoya, sugar, and date palm jaggery and cook till the mixture become dry and stick together.

For outer shell:

Mix all the ingredients together with some water and make one  dough.

Now make small balls with the dough and flatten each ball with your fingers in the shape of a bowl (the shell would be medium thin). Now add one spoon of filling mixture into the shell bowl and bring together both the edges and it will get the shape of half-moon.

Now deep fry them in medium heat in Ghee (but if you want you can fry them in sunflower oil also) till both the sides become golden brown and after that soaked them into the sugar syrup. Leave it their till the sugar stuck with the Chandrapuli’s like gum.

Serve hot or cold.

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Biyebari Style Macher Kalia

Whenever I go any Biye Bari or Marriage Reception I always love to have that special Macher Kalia or Fish Curry. Because the taste is so good, so many times I tried to make fish curry like that but was never able to cook. But finally I got one recipe from one of my friend Trina Majumdar . Thanks Trina for the lovely recipe. She is a great cook. The taste of the fish curry is quite similar to Biyabari special Macher Kalia.

All you need for this fish curry is Big size Rui or Ruhu or Katla fish. If you are searching for a typical recipe this one can help you. I made few changes according to my convenience. 

Preparation time : 15 mints.
Cooking time: 30 mints.

Ingredients: 

1.Rui or Katla fish :4 piece.
2.One large chopped onion.
3.One small sliced onion.
4.One table spoon ginger & Garlic paste.
5.One small chopped tomato.
6.One table spoon tomato puree.
7.One tea spoon curd.
8.Turmeric Powder, Red Chili Powder, Cumin Powder ( Half tea spoon of each item).
9.One table spoon lime juice.
10. One table spoon well bitten curd.
11.Few raisin.
12.One Bay leave, 2 clove, 2 cardamom, one small cinnamon stick.
13.A pinch of Paanch Foron. (Cumin, Kalonji, Sauf, Fenugreek, Mustard).
14.Salt & Sugar asper taste.
15.Mustard oil for cooking or you can use sunflower oil too.
16.Half tea spoon of ghee.

Process:

Marinate the fish pieces with some turmeric Powder, salt & lime juice for 10 mint.

Now fry the fish pieces in enough oil and keep it aside.

Now in a different pan add some oil and add the chopped onion and fry till the onions are become golden brown. Let it cool then a make a smooth paste with the friend onion and raisin.

Now add some more oil and add the Paanch Foron and after few seconds add the sliced onions and cook for some time.

Now add the chopped tomato and cook till the raw smell goes off then add the ginger garlic paste and tomato puree with all the spices powder till the oil came out. Now add the fried onion and raisin paste.

Next add the well bitten curd with some salt & sugar and cook for another 5 to 6 mints. 

Now add some warm water and add the fried fish pieces and cook with a lid in low flame for another 7 to 8 mints.

In a separate bowl put the ghee, after it become hot add the whole garam masala and put it into the gravy. 

Serve hot with Plain rice.

Spicy Chicken Kosa

Last few days my husband is having runny nose so he wanted to have some really spicy Chicken. I made some simple Chicken Kosa but with a twist. While cooking I didn’t add Red Chili powder I just cooked the chicken with lots of green chili and at the end of the cooking I added some fresh Lime juice which made the dish very spicy and tangy. With Roti or Paratha this one is a perfect combo for a cold winter day.

After having the chicken my nose also started runny but we enjoyed every bite while eating. But if you can’t eat spicy food then just add one or two green chilies. But Green chili is always better to use instead of Red chili powder. 

Preparation Time: 20 mints.
Cooking time: 40 mint.

Ingredients:

1.Chicken : 600 gm (cut and wash).
2.One medium onion paste, A small chopped onion.
3.One table spoon ginger & garlic paste.
4.One table spoon curd.
5.One medium chopped tomato. (I use canned tomato).
6.One table spoon tomato puree.
7.Six to Seven split green chilies. 
8.Turmeric Powder, Cumin Powder, Coriander powder (half tea spoon of each item).
9. A pinch of Kasoori Meethi.
10.Chopped coriander leaves (a hands full). 
11.Four to five clove chopped garlic.
12.One Bay Leave and one small cinnamon stick.
13.Half tea spoon lime juice.
14.Salt & sugar as per taste. 
15.Mustard oil for cooking (if you want you can cook in sunflower oil too.)\.

Process:

Marinate the chicken with Onion ginger & garlic paste, curd, salt, one table spoon mustard oil, and all spices powder for 15 to 20 mints.

Now add some oil in a vessel and add the bay leave and cinnamon stick after few seconds add the chopped onion and chopped garlic when the onions are transparent add the tomatoes and cook for 3 to 4 mints.

Now add the marinated chicken and cook in medium flame till the oil comes out.

Now add the tomato puree, little salt and sugar and the split green chilies and mix well. 

Cook the chicken in another ten mints in low flame with a lid if you want you can add some warm water also.

Now remove the lid and add the kasoori methi and chopped coriander leaves and cook for another 5 to 6 mints. 

Now add the lime juice and mix well and cook for another 2 mints. 

Serve hot with Roti or Paratha It’s hot. 

Paneer Makhani.

Whenever I cook any Paneer preparation I prefer to Prepare Paneer at home. Because any how I feel homemade paneer is tastier than the shop. Have to prepare something for a vegetarian party so I made some Paneer Makhani. Paneer Makhani is very famous dish in North India and specially in Dhaba's. 

This dish is made with Paneer or Cottage Cheese with lots of heavy cream. This one is perfect for any party with Naan or Paratha. 

Preparation time: 10 mints.
Cooking time: 20 mints.
Serve for 4 people.

Ingredients:
1.Paneer : 150 gm.
2.One large chopped onion.
3.One medium chopped tomato.
4.One tea spoon ginger and garlic paste.
5.One table spoon cashew nuts paste.
6.Two table spoon thick cream.
7.Half cup milk.
8.Cumin powder, Coriander Powder, Red chili powder (one tea spoon of each item).
9.One table spoon curd.
10.Salt and sugar asper taste.
11.One cinnamon stick one small bay leave . 
12.A pinch of garam masala powder, A pinch of kasoori meethi.
12.Sunflower oil for cooking.
13.Half tea spoon butter.

Process:

Boil the onions and tomatoes, after that make a smooth paste with that.

Cut the paneer into small cube size pieces. Shallow fry them in oil till they become golden brown.

Now add some more oil in vessel and add the cinnamon stick and bay leave after few second add the boiled onion and tomato paste on it. Fry till the raw smell goes off.

Now add the ginger garlic paste, all spice powder with some salt and sugar and cook till the oil separate.

Now add the well bitten curd and the kasoori methi and mix well with the masala.

Now add the fried paneer pieces into the masala and mix nicely.

Now add the fresh cream and the milk and cook till the gravy become thick finally add the butter and garam masala powder and mix well. 

Serve hot with Naan or Paratha.

Bengali's Special Ghugni or Yellow Peas Curry

Snowing continuously, this winter is going to be like that only. What else I can do to change our mood so made some spicy Street Food. I made one of a very famous Chat of Kolkata is called Ghugni or some people made this as a side dish also. Basically, this dish is made with Yellow peas and lots of spices. 

In lots of street corner in Kolkata you will meet one GHUGNIWALA and in front of the stall people are enjoying their chats with lots of Tamarind Water. How can I forget the Chatwala who used to sit in front of our school gate? I think almost all of us have some  memories with this Ghugni’s. My Maa used to make this at home, this one is her recipe only. Ghugni is famous as breakfast also with some Roti or Paratha. 

Preparation time: 15 mints.
Cooking time: 45 mints.

Ingredients:

1.Yellow Peas : 100 gm.
2.One medium size Potato (cut into cube size:
3.One large chopped onion.
4.One medium chopped tomato.
5.One table spoon ginger & garlic paste.
6. Chopped green chilies : 4 to 5.
7.One table spoon shredded coconut.

8.Turmeric Powder, Cumin Powder, Coriander Powder (half tea spoon of each item|).
9. Half Tea spoon Cumin Seeds, Half Tea spoon Paanch Foron (Cumin seeds, Fenugreek Seeds, Kalonji, Fennel Seeds,Mustard Seeds) . Two dry red chili.
10.Two table spoon tamarind water.
11.Chopped Coriander Leaves.
12.Salt & Sugar as per taste.
13.Sunflower oil for cooking.

Process:
Boiled the yellow peas in a cooker (almost 3 weasels) or soaked the peas in warm water for overnight.

Now fry the potato pieces in oil till they turn brown and keep it aside.

Dry roast the cumin seeds, Paanch foron and dry red chili and grind them.

Now add some oil in a vessel and add the chopped onions and chopped tomatoes and fry till the onions are transparent. Now add the ginger garlic paste and chopped green chilies. Cook till the raw smell goes off.

Now add the shredded coconut and mix well. Add the turmeric powder, cumin powder and coriander powder with some salt and sugar and mix well. Now add the fried potatoes mix with the spices.

 Finally add the boiled yellow peas and mix with the masala, now add warm water and cook with a lid. 

Remove the lid till the peas cooked and the gravy become thick, now add the dry roasted masala and tamarind water and mix well.

Serve hot with chopped onion and chopped coriander leaves or you can serve with Paratha also.

Bhapa Amsatto Sandesh or Baked Mango Pulp Sweet

Today is 31st dec ending of 2012 this year I have some good memories some bad too. But altogether 2012 were good for us. Some incidents really touched our souls I think most of us never going to forget those incidents. But better to forget all those bitter things in life and let’s start a new journey with lots of positiveness and trust. Hope this year brings lots of success and joy in your life. For me my New Year resolution is Live Life King Size. No matter what ever the situation comes we will be strong. Just have one wish to God please give us all a healthy year.

 

 

A New Year day can’t complete with some Sweet so I made some Amsatto Bhapa Sandesh. The process was quite easy and simple but the taste is really too good. With a piece of Sweet from my Kitchen I wish you all A Prosperous Happy New Year.


Preparation time: 10 mints.
Baking time: 8 mints.

Ingredients:
1.Cottage Cheese or Chana :200 gm.
2.One small scup sugar.
3.Half cup 3.5% Milk .
4.Two table spoon condensed Milk.
5.Half cup heavy cream.
6.Two inch amsatto or Mango Pulp.



7.Raisin for garnishing.
8.Little butter for grease.

Process:
Put all the ingredients in a grinder and grind well.

Now grease one oven proof pan with little butter and add all the mixture.



Now on maximum hit in a microwave bake it for 8 mints (it's depend on microwave to microwave and the baking plate you are using on that also ,for better result check every 2 mint).


 
 Now Cut into small pieces and garnish with some Raisin.

Easy Chicken Biryani

 

 Biryani at its best with something with nothing in lunch or dinner at home or every time we enjoy it like first time we are having till the last spoon. Yesterday night I planned to cook chicken curry and rice but suddenly two of my friend arrived, so I thought why not some chicken biryani for them. So just very quickly I made a nice Easy Chicken Biryani for dinner. And it’s really turned good.

 

Normally I used to make one side dish for biryani but last time I didn’t have time for this so just made some Raita and served with biryani. For any unplanned dinner you can surprise your guest with this easy Biryani.


 
Kolkata is famous for some authentic Biryani, whenever I cook biryani at home I really miss my Kolkata.

Preparation time: 20 mints.
Cooking time: 45 mints.
Serve for :4 people.


 
Ingredients:
For marination:
1.Chicken Leg: 4 pieces.
2.One table spoon ginger and garlic paste.
3.Two table spoon curd.
4.Half tea spoon turemeric powder.
5.Half tea spoon Red chili Powder.
6.One tea spoon Any Biryani Masala (I used Everest Shahi Biryani Masala).
7.One tea spoon salt.
For Biryani:
1.Basmati Rice:2 cup.
2.Bolied Egg: 4 pieces.
3.Potato : 4 pieces. (Cut one medium size potato in two pieces).
4.One large sliced onion.
5.One tea spoon ginger & garlic paste.
6.One medium chopped tomato.
7.Four to five split green chili.
8.A small fried onion.
9.Few fried cashew nuts.
10.Few chopped coriander leaves, Few chopped Mint leaves.
11.Turmeric Powder, Red chili Powder, Cumin Powder, Coriander Powder (one tea spoon of each item).
12. One tea spoon Any Biryani Masala (I used Everest Shahi Biryani Masala).
13.Whole Garam Masal (Two Bay leave, 4 clove, 4 cardamom, One cinnamon stick, Few pepper corn.
13.One table spoon curd.
14.One cup Milk.
15.Few Drop Meetha Ator and Keora Water.
16.Salt and sugar as per taste.
17.Sunflower oil for cooking, Two Table spoon ghee.

Process:

Marinate the chicken with all the ingredients for 30 mints.

Marinate the eggs with little turmeric powder and salt .Now in a big flat vessel and some oil and fry the egg pieces till it turn brown. Now fry the potato pieces till it turn brown. Keep them aside.



Wash and soaked the rice for 5 mints.

Now add some more oil and ghee in the vessel and add all whole garam masala after few seconds add the sliced onions and green chilies and fry till the onions are become transparent.

Now add the chopped tomatoes and cook for some time, then add the ginger garlic paste with some salt and sugar along with the all spices powder and cook till the oil separate.

Now add the chopped coriander and mint leaves and mix well. Finally add the marinated chicken pieces and cook till the oil came out. Now add the curd and mix well.


 
Now add the fried egg and potato pieces and mix well with everything.

Now add the soaked rice and cook for some time. Finally add the one cup milk and 1 ½ cup water with the some meetha ator and Keora Water and cover with a lid. And cook till the rice done. (cook
in medium heat till the water 80% evaporate then cook for another 6 to 8 mint in very low flame).


 

Served hot with Raita and Salad.

Palak Anda or Egg in Spinach Gravy

From yesterday it is snowing heavily everything became white and too cold also. Can’t go out so better to have good food at home and watch some good movies. I have some spinach left in my fridge,so wanted to cook something with our favorite spinach.

 

How about some egg in spinach gravy. Since long back I planned to cook something like that but any how didn't happen before. This one is also little similar to Palak  Paneer. But with egg the taste becomes better. Made some veg polao with this it’s really a great combo. The cooking method is really very easy and with egg and spinach the dish becomes very healthy for kids also.

 

Preparation time: 10 mints.
Cooking time: 30 mints.Serve for :2 people.
Ingredients:
1.Eggs: 4.
2.One bunch of spinach.
3.One medium size chopped onion.
4.One small chopped tomato. And one table spoon tomato puree.
5.Half cup chopped coriander.
6.One table spoon ginger garlic paste.
7.Turmeric Powder, Coriander Powder, Cumin Powder, Red Chili Powder (half tea spoon of each item).
8.A pinch of garam masala powder.
9.Whole garam Masala(2 clove, 2 cardamom, one bay leave, a small piece of cinnamon stick).
10.Salt and sugar as per taste.
11.One table spoon fresh cream.
12.Sunflower oil for cooking, One tea spoon butter.

Process:

Cut and boiled the spinach, after it cool down make a smooth paste with this and keep aside.

Now marinate the egg pieces with a pinch of turmeric powder and salt but before that cut some slashes from top to bottom with a sharp knife (cut should be very less).

Now fry the eggs in little oil till they golden brown.

Put some oil in a vessel and add whole garam Masala after few seconds add the chopped onions and tomatoes. Fry till the onions are transparent.

Now add the ginger garlic paste along with all spices powder except garam masala powder with some salt and sugar cook till the oil separate.

Now add the tomato puree and cook for few mints. Finally add the spinach paste and cook with a lid for 5 to 8 mints in low flame.



Now remove the lid and add some warm water and add the chopped coriander and the fried egg pieces and again cook with a lid for 3 to 4 mints.

Remove the lid and add the garam masala powder and the butter with some cream. Switch off the gas.

 
Served hot with Polao or Paratha.
 

Dry Fruit Christmas Cake

Merry Christmas to all of you, hope you all had a blast on Christmas Eve. I was just busy backing cake and preparing dinner. Santa can come anytime so have to make everything ready.

 

I made one dry fruit Christmas cake. I hope Santa likes the cake but my home Santa (my husband) liked it a lot. For me Christmas has lots of memories, especially almost all 25th December most of our family members  used to arranged some get together or picnic. And my Maa used to prepare the Christmas Cake in an old cake oven.

Wish you all a warm Merry Christmas. Hope Santa brings lots of joy and happiness for all of us.
 


Preparation time:15 mints.
Cooking Time: 40 to 45 mints.

Ingredients:

1.All-purpose flour: 2 cups.
2.Two Eggs.
3.One Cup Salted Butter.
4.One cup sugar.
5.Two tea spoon vanilla essence.
6.Half cup cream milk.
7.One tea spoon dark brown sugar.
8.Two tea spoon baking powder.
9.One tea spoon baking soda.
10.A pinch of mixed spices (clove. Cinnamon and Nutmeg).
11.Half tea spoon of lemon extract.
12.Half cup dry fruit (cashew nuts, raisin, walnut, dry cherries, dry cranberries).

Process:

In a bowl add the all-purpose flour, baking soda and baking powder and mix well.

Now in another bowl add the butter and sugar and mix well till the butter and sugar melt. Now add the brown sugar and mix well.



Now add eggs one at a time beat nicely. Now slowly add the flour mixture with the milk and vanilla essence. Mix well.

Now add all dry fruits and the spices powder. Mix well, finally add the lemon extract.

Pre heat the oven in 175 C. Now grease and flour one loaf pan and baked it for 40 to 45 mints. Check between with a tooth pick.



Enjoy your Christmas with my cake.