Best ever Baked Basa (Swai) with a tangy twist

The winning streak: This recipe has drawn heavily from my weed-ful garden ;) The tangy wood sorrels fill in for the lemon zest I had initially imagined fr this recipe. I will shortly post about nutritious garden weeds for healthy alternatives in recipes.

Marinade: English mustard paste - 2tsp, garlic cloves - 4 big ones, ginger - 1"X1/2" should be enough, green chilis - as per your liking - I used two really hot ones, cilantro - 1/2 cup roughly chopped, oxalis (woodsorrel) leaves & stalk (discard the lowest end) - about 1/2 cup roughly chopped- , black pepper corns, turmeric powder (optional) 1/2 tsp, salt. 

Grind all of this to a paste with a little water, coat well on fish and refrigerate for 30-60 mins.

TING......did you notice I didn't use any oil yet ;)

Tip: I used frozen basa, so I used the water that was released while thawing the fish. It actually is raw fish stock...right? Well I couldn't throw that away!!

Baking: Preheat oven at 400degF/200 deg C. Bake fish in gravy for 30 mins.Save the gravy. Serve hot with white rice or bread.

Easy Niramish Polao (Bengali Pulao/Pilaf Recipe)

Niramish polao is a very pujo-celebration recipe that we relish esp. on Navami day of Durga puja. While the polao itself is niramish (no meat, or onions, or garlic in there), it is served with traditional mangsher jhol (bengali mutton curry). It tastesd yummy and reminds me of pujo everytime we cook this no. Enjoy!

Need:
Long-grained Basmati rice (or gobindo bhog rice - also called jeera rice) - 2 cups
Water - as per instructions on the rice packet [water required to cook basmati well varies across different varieties and brands of the rice. so read the instructions well before cooking]
1 medium potato - cut up into 1cm X 1 inch julienne
Turmeric powder - 1/2 tsp
Salt - to taste
Sugar - 3 tsp
Almonds and cashew - chopped - 1 tbsp
Raisins - 2 tsp
Cloves - 4-5 sticks
Black cardamom - 1 broken
Bay leaf - 1 medium
Dried red chili (whole) - 1 large broken
Black pepper corns (whole) - 2 tsp
Shahi Garam masala (recipe here) - 1 tsp
Ghee (clarified butter) - 1 tbsp [you may use oil if you wish....but ghee brings out the amazing aroma of the spices]
Finely chopped cilantro

To cook:
1. Wash the rice in running water, drain, and spread out on a plate.
2. Rub in the salt, 2 tsp sugar, turmeric, and garam masala to the rice and keep aside.
3. Wash the potatoes, cut as instructed above, rub in some salt and turmeric, and keep aside.
4. Heat the ghee in a pan/wok and add the red chili, bay leaf, cloves, cardamom, and peppercorns. The heat should be on high so that the beautiful garam masala will release its aroma in 1 minute. Reduce the heat to med-hi and add the potatoes. Saute for 1 minute.
4. Add the remaining sugar and mix in the raisins and chopped nuts. Saute for 1 minute.
5. Add the rice. Mix well and saute for 2 minutes.
6. Now add enough water to cook the rice. You may add some hot water later if required. But be careful to not add excess water. Draining would be a waste and is not an option in this recipe. Cover and cook the rice until done.
8. Garnish with cilantro and serve hot with traditional bengali chicken or mutton jhol (a runny curry).

:)

Pabda macher tel jhol

পাবদা মাছের তেলঝোল is a yummy Bengali preparation. It has earned itself the status of a Bengali delicacy due to its buttery texture and simple yet oh-so-yummy taste.  

Pabda (also known as pabdah catfish or pabo catfish) is readily available in most of Bengal - West and East. Pabda is a good-enough source of omega 3 fatty acids, well the winner bengali fish in this category is Ilish...but pabda isn't too bad either :) So we can enjoy pabda - guilt-free....esp. this recipe.....I don't use much oil.

This version of Pabda-r tel-jhol is something that has been passed on to me as a family heirloom - from grandma to ma to me. I make this dish often when the family is home for lunch....so call it lazy weekends, or special occasions. 

The stunningness of this dish is in its simplicity. It needs very few readily available ingredients, and is quite healthy too. Here comes the recipe:

Need

Pabda - whole cleaned – 500 gms

Mustard seeds – 1tsp

Mustard oil – 2 tbsp

Whole red chili – 2 medium – slit

Bay leaf – 1 large

Ginger paste – 1tbsp

Cumin powder – 1tsp

Coriander powder – 1tsp

Fresh chopped cilantro – 2 tbsp

Green chili – few, halved

Water – ¾ cup

Salt to taste

To make

Marinate the fish in turmeric and salt for 15 minutes.

Heat the mustard oil in a flat skillet and splutter the mustard seeds with the whole red chili and bay leaf.

Now arrange the fish quickly in one layer. Keep the heat on high.

By the time you are done putting the last fish on, start turning the 1^st fish over gently. This ia  very delicate fish so use a soft edged spatula.  

Now add the ginger paste, cumin and coriander powder and the water. Cover and cook until the water is reduced and the oil starts separating on the sides of the skillet.

Now add the green chili and chopped cilantro and turn off the heat.

Serve with steaming white rice.

oh...and wish everyone an amazing 2014.

Chicken Fajitas

This is one quick recipe....super easy and superhit for sure. It's very hard to fail this recipe....if you give a little love to your magic wok :)
Serve as dinner with tortillas and some guacamole or tomato salsa, as a pasta side, or as a yummy burrito filling....and enjoy as everyone slurps it off their plates.
Here's how you make it!

Need:
250 gms Chicken breast pieces - diced or sliced into 2x1" strips
Capsicum/bell peppers - 2 medium - seeded and sliced 1/2" thick lengthwise
Onions - 2 medium - diced into 1" cubes
Cherry/grape tomatoes - 5-6 - halved
1 Jalapeno pepper - sliced
Black pepper powder - 1 tbsp
Cumin powder - 1 tsp
Garlic - 1 clove - chopped finely
Olive oil - 1 tsp
Honey - 2 tsp
Salt to taste

To cook:
Marinate the chicken in the juice of 1 lime, honey, salt, cumin, and black pepper for 20 mins
On a hot wok spray on some olive oil and saute the garlic till golden brown.
Now transfer your chicken with the onions to cook on med-hi heat for 2 mins.
Keep turning your chicken and add the peppers to cook for another 6 mins.
The honey will start burning if u don't give some love to your wok :) ...so no running 5 min errands while the fahitas cook!

Serve as suggested above ....or just pop something else with these good boys ....they're super

healthy :)

Here's a snapshot of some yummy vegetarian fajitas - added soya nuggets with all my veggies....enjoy!

Easy on tummy Shorshe Ilish (Hilsa in mustard sauce)

While mustard maybe a "hard to digest" food for many. You know you get that mustardy hiccups even 2 hours after your yummy "shorshe bata" chorchori or mach lunch? My ma's one of those unlucky few. Ilish adds to the discomfort. But which real BENGALI can completely erase shorshe ilish off their menu? 

So here's my easy on tummy shorshe ilish recipe. All we do is replace some of the shorshe bata (mustard paste) with posto (poppy seeds paste) and also make sure we strain the mustard paste to get rid of most of the mustard husks..... DONE!

Here's the full recipe -

Need:

Hilsa pieces -8-10

Shorshe/ mustard seeds - 1 tbsp

Posto/poppy seeds - 1tbsp (to fill in, since we're using very little mustard seeds)

green chili - 5-6 slit vertically

nigella seeds (kalo jeere/ kalaunji) - 1/2 tsp

turmeric powder - 1 1/2 tsp

mustard oil - 1 tbsp

salt

Prep:

Wash the fish, pat dry, and coat in turmeric and salt. Keep aside for 30 mins.

The easy on tummy magic paste: 1. Soak the mustard seeds in a little water with a pinch of salt for 15 mins. Make a paste with 2 green chilies, strain, adding more water if reqd. Discard the husks.

2. Soak the posto for 15 mins and make a paste.

3. Mix the two to get the magic paste for yummy shorshe ilish.

Cook:

Heat the mustard oil in a broad-based skillet on med-hi heat and add the nigella with slit green chilies. It will release an amazing aroma in about 1 minute. 

Smear the oil evenly on the vessel and arrange the fish in one layer. Cover and cook for 1 minute on each side.

Now pour you magic shorshe paste and add water and salt (use water based on how much gravy you need). Bring to a boil, turn off heat, cover, and allow a standing time of 10 mins. Serve with steaming white.

psst....I use a pinch of sugar to enhance the taste. 

Note: Traditional bengalis finish the dish with shorshe tel (mustard oil) poured on top. I skip it...'coz I have this too often :p

Dim Posto (Egg in Poppy seeds curry – Bengali Recipe)

Well, not the best pic for the dish, but it tastes yummy; esp. if you're a lover of Bong cuisine.

Need

6 Hard boiled eggs

2 tbsp Poppy seeds – made into a paste with 2 tbsp water and 2 green chillis

1 onion (medium-large) – chopped

4 Green chilis – slit lengthwise

1” ginger (paste)

1 tsp Turmeric powder

1 tsp red chili powder

Salt and sugar to taste

Mustard oil

To make

Make 3 slits on each of the boiled eggs and rub in the turmeric and chili powder, with some salt. Now lightly fry these (I minimize the use of oil by smearing the pan base with oil before putting it on the stove). Keep the fried eggs aside.

Now take another pan and heat ¾ tbsp. oil. Sauté the onions, adding 2 tsp sugar, and stirring occasionally, till the onions are tender and golden brown.

Add the green chilis and ginger paste and let cook for another minute.

Add the poppy seeds paste and 1/3 cup water; add salt; cover and bring to a boil. Now add the eggs, mix well in the gravy and cover again. Let it all cook on medium heat for 5 more minutes. At this stage you’ll have to stir occasionally to make sure that the gravy doesn’t stick to the bottom and burn. Turn off stove when the excess water has evaporated.

You could sprinkle some mustard oil on top after turning off the stove for that extra Bong zing. I skip it – well you know why J

Enjoy with steaming rice, paratha, or roti.

Paneer Makai Channa Masala

This is an amazing lactation recipe. Methi/fenugreek is an amazing herbal aide for lactating moms. The effects are well researched and established, and methi has been accepted as a safe bet for lactating moms. While the seeds are extremely effective and can sometimes lead to overproduction ( experienced it myself...and wow...was that painful!) the herbs have milder and more pleasant effects. Here's a punjabi inspired recipe which is just enough spicy, however not using the strong red chili powders and flakes ...that are not good for new moms :) The paneer adds the necessary protein to the dish and when served with brown rice, chapatis (Indian bread), whole wheat tortillas, or parathas, alongside a healthy green salad can complete a power-packed dinner.

Need

100 g malai paneer – coarsely shredded

3/4 cup chickpeas or channa – soaked well and boiled (medium soft – I microwave it in water, covered and at fullpower, for 10 minutes)

½ cup Sweet corn boiled (microwave similarly for 3 minutes)

1/2 cup milk

1 capsicum – finely diced

1 medium-large onion finely diced

1 medium tomato – finely diced

4-6 green chilies – chopped

¾ “ ginger – ground/shredded

1 tbsp Kasoori methi – dry roasted and coarsely ground in hands 

1 red chili – whole

1 bay leaf

6-8 pepper corns – whole

½ tbsp. turmeric powder

½ tbsp. red chilli powde (optional)

1 tsp each of cumin and coriander powder (optional)

Salt & sugar to taste

To make

Heat 1 tbsp oil in a skillet, add whole red chili, pepper corns, and bay leaf and leave for 1 minute (stirring if required). Now add the onions and let it get translucent (stir occasionally to prevent burning at the bottom). Now sprinkle 1 tsp sugar on top and let it caramelize (1 minute). Now add the tomatoes and green chilis and let it soften. Mix in the ginger and then capsicum. Stir and mix in the chickpeas and corn. Add the remaining spices (except kasoori methi); cover and cook on medium-high heat till the chickpeas are done.

Now lower the heat and add paneer. Check seasoning, and mix well. add milk and mix again. Now crumble the kasoori methi on top, mix well again, and turn off heat.

Serve hot with rotis or paratha.

Note: After adding paneer the mixing should be done gently. Else the paneer will lose its shape and get mashed in.

Methi Begun (Fenugreek leaves & brinjal fry – Bengali Recipe)

Take a cup of diced brinjal, smear with salt and turmeric powder and keep aside.

Dice 2-3 green chilis.

Pluck the leaves of a bunch of fenugreek (you can chop up the stalks and use in your dal some other time) – this should measure another cup.

Take 1 tsp white oil (any mild flavor white oil should do – I use extra light or pomace olive oil)

Heat it in a non-stick (‘coz we are using very little oil here) and splutter chopped green chili and nigella seeds (kalo jeere/kalonji)

Now add the diced brinjals, stir in ¼ cup warm water, cover and cook for 4-5 minutes (or until the brinjals are done half way)

Now add the methi/fenugreek leaves and ½ tsp sugar, stir, cover and cook for another 4-5 minutes, stirring occasionally to make sure that the stuff doesn’t stick to the pan.

Serve with steaming rice.

Note: This is a very Bengali preparation – can qualify as a “bheto bangali” recipe :) 

The mathi saag is what makes this dish a lactation expert (check here)! Enjoy

Dimer Dalna (Bengali style egg curry)

Need (read labels on pic)
Prepare the things reqd. as directed in picture.

More stuff

Dried red chilli (whole)

1 tbsp white oil (i use olive pomace oil)

1 tsp turmeric powder

Salt and sugar to taste

1& 1/2 cups hot water

A handful of cilantro (finely chopped)

After getting together the above ingredients...we can start.

Take a wok and lightly heat the oil. Add the whole red chilli (halved) and let it be until its aroma is released. Now add the onion paste, sprinkle a little sugar on top and saute till nicely done (oil will get released from the sides). 

Now add the ginger, garlic, green chilli paste and saute again (wait to see the oil separating again).

Now add the tomato past

Now add e and cook on medium heat for 3-4 minutes. Check occasionally  stirring in between, so that the gravy doesn't burn.

Now add the water, turmeric, some salt, cover and cook on medium-high heat for 6-7 minutes. The stuff should be nicely boiling by now. Add the potato and eggs, cover and simmer for 3-4 minutes. Finish with chopped cilantro and let it all rest for 5 minutes before serving with steamed rice or chapati.

Tips: 1. After boiling and peeling the eggs and potato, make small slits on all sides (not too many, or it will be difficult to fry later - check 1st pic). This helps the gravy to seep in while cooking. 

2. Many Bengalis will finish with garam masala (I prefer to do away with extra spices). But adding garam masala does add a different twist.

Jhinge Posto (homestyle) - Bengali ridge gourd in poppy seed gravy

Need
1/2 tsp Nigella seeds (kalo jeere (bangla)/ kalonji (hindi))
2 tsp White oil (i use olive pomace oil - due to its high smoking point)
1 tbsp green chilis (chopped)
2 ridge gourds (ridges peeled off and cut as shown in pic)
1/2 tsp turmeric powder (optional)
Minced ginger (1 tsp) (optional)
salt & sugar to taste.

Preparation
In m/w oven splutter the nigella seeds in oil and green chillis for a minute, w/o cover. Use full power.
Now mix well the turmeric powder and ridge gourds and ginger, cover and return to oven, full power for 6 minutes.
Carefully remove the lid (contents are extremely hot by now), add salt and a pinch of sugar (this enhances the flavours used). Cover again and cook in full power for 4 more minutes. Jhinge posto is good to go :) Serve hot with steamed rice.

P.S. Many Bengalis skip the turmeric, I sometimes also skip ginger. Gives a different taste.....which is also great!