Ruhi machher jhol-comfort food

Vegetarians can leave out the fish and go on with the rest of the recipe ... and can add other vegetables like green peas, radish, etc. ..... and enjoy this simple but authentic Bengali jhol. )

Has been quite a while since I posted a recipe last. Even though I have been almost perpetually living in the kitchen, I hardly had any time to click the dishes .... leave alone sit down and go through the rigmarole of posting one. Catering to guests and relatives can indeed be exhausting at times.

Anyway ... I was missing my blog. Of course I did visit, see new comments and felt happy .... but it is not the same as posting something new and getting feedback. :-)
Much as I'd have loved to post a new recipe, I can't right now. So picked this up from my draft. I know I won't get too many comments on this ... but then I had just this recipe's snaps left. :-)

Once upon a time I hated any dish that had vegetables. And I hated any dish that tasted Bengali ... having the usual flavour of jeera, ginger and Paanch Phoron. When this jhol used to be made at home, I would just pick up the fish and leave the rest untouched.

Today I have learnt to love traditional Bengali everyday dishes. Simple yet flavourful, this jhol ( curry gravy ) has the authentic flavours of a simple Maacher Jhol ( fish curry ).

It can be made with fishes like Bhetki or Katla or Pabda too. And is usually done without the vegetables except the potatoes.

Need :

(I'll give the measurements for around 4 pieces of the fish ).

4 Medium sized pieces of Rui / Rohu fish ( marinated with salt and turmeric powder )
mustard oil,
1 sliced onion,
1 medium eggplant / brinjals & cut into biggish cubes
around 5 to 6 florets of cauliflower &
1 medium sized potato cut into medium sized cubes,
1 or 2 whole dry red chillies ,
Paanch phoron ( some prefer whole jeera or cumin seeds ... you can use them too instead )
1/2 tsp Haldi / Turmeric powder,
1 tsp Jeera / Cumin powder,
1 tbsp ginger paste,
1 tomato, chopped ( optional),
1 tbsp Mustard oil,
Salt to taste,
Water for gravy

How to :

Updated : To fry the fish :

Heat a cast iron kadahi / wok well. Now add enough mustard oil and heat till the oil is smoking hot.

Add the fish pieces one by one on high heat very carefully ... it splutters a lot ... so holding a cover as a shield will help.

Cover, lower heat and cook till one side is done and browned. One way of knowing is the piece will easily turn over when done.

Turn the pieces over and brown the other side too.

Remove and keep aside.


To make the gravy / jhol :


Heat mustard oil in a kadhai / wok.

Add the paanch phoron ... wait for it to turn a little brown.

Then add the chillies ( break them into 2 ... otherwise they tend to burst ) and the sliced onions.
Fry for a while.

Add the ginger paste and the jeera powder ( add around a quarter cup of water now ... this way it will not burn).

Fry for a while and then add the vegetables , tomatoes and the turmeric powder.
Stir well for a while and then add water. Add salt.

Cover and cook till the veggies are done.

Remove cover and add the fish pieces.

Cover again and simmer for some more time.

If you like, add some chopped fresh coriander leaves just before serving.

This jhol goes great with plain steamed rice. Serve hot.

Machher kalia

n a Bengali house rohu fish is the most common item, as we all know Bengali menu is not complete without a delicious fish dish. Rohu fish is called the king of fish and it does justice to any preparation. Every Bengali house have their own way of cooking it so you will find may be hundreds of varieties of dishes cooked with rohu fish or rui mach like jhol, doi mannch, kalia , korma, jhal are few from the many. This fish is also easily available in the fish markets of Bengal and the price is within the reach of almost every one. Rui macher kalia is a rich, spicy, colorful delicious gravy preparation. Today we are exploring this traditional spicy dish from Bengali kitchen.

Preparation time   15 minutes
Cooking time 20 minutes
Serves 4

Ingredients:
4 thick steak size pieces of rohu fish
1 onion paste
1tsp of garlic paste
1tsp of ginger paste
½ tsp of green chili paste
½ cup fresh tomato puree
1 tsp of turmeric powder
½ tsp of red chili powder
1tsp of Kashmiri red chili powder
1 potato cut into long thick slices fried (optional)
½ tsp of garam masala powder
1tsp of ghee / clarified butter
½  cup mustard oil
½ tsp of sugar
Salt to taste

Methods of Cooking

Wash the fish and pat dry then rub the fish with salt and turmeric powder. Keep aside for 10 minutes. Then heat oil in a pan fry the fish till they are golden both sides and keep aside. Now in this oil add onion paste and ginger garlic paste and sauté for 5 to 6 minutes. Now in a small bowl mix all the dry masala except garam masala with little water and make very thick paste. Now add the tomato puree and the thick masala paste and salt and sugar and the yogurt. Stir and continuously cook until oil comes out from the masala. Now add the fish and fried potato if using potatoes are used mainly because Bengali kids love to have them. Mix well so that all the spices get well coated with the fish and fried potato. Now add 1 cup of water. Let it comes to boil. Cook for 10 minutes. When the gravy becomes thick add the ghee and the garam masala powder. Mix well. Cook for another 2 minutes. Put off the flame then cover and give 5 minutes standing time before serving. Garnish with green chilly or ripe red chili. Serve rui macher kalia with hot basmati rice or pulao.

Doi mach.. a fav among us

Doi Maach (ch as in chair)or Fish in Yogurt Sauce is a typical Bengali dish which is light, easy to prepare and yet is a favorite as a dish you would serve your guests on those special occasions. I made this with Rohu (a fresh water fish from the carp family) or Rui Mach , which I procured from my Bangladeshi Fish seller. You can also try with other fish like carp, buffalo carp, fresh water bass. Salmon should also be a good bet.If the fish is very fresh and firm as in back home, my Ma or Ma-in law does this without frying the fish. I however always lightly fry the fish and I am presenting here that version

Doi Maach

What You Need
Fish(Rohu or Rui) – 8 pieces large
Onion ~ grind to paste about 2 medium ~ about 5-7 tbsp heaped
Ginger ~ 2 - 3 tsp paste
Yogurt ~ 1/2 cup
Turmeric Powder ~ ½ tsp
Red Chilli Powder ~ ½ tsp
Green Chillies ~ 8 cut in slits
Whole Garam Masala
Elaichi or Cardamom~ 5/6
Laung or Cloves~ 5/6
TejPata or BayLeaves~ 3
Dalchini or Cinnamon Sticks ~ 1” stick

Salt
Oil
Sugar ~ 1tsp

How I Do It

Clean the fish pieces and lightly rub with salt and turmeric. Keep aside for half an hour
Grind the onion to a fine paste.
Heat Oil in Kadai/Frying Pan.
When the oil is sufficiently hot, add the fish and lightly fry till light golden. Take out the fish and keep aside. If you are a fastidious cook you would put them on a kitchen towel to drain the oil.
In a bowl add 1/2 cup of yogurt/curd and add about 1/3 cup of water and beat till its smooth in consistency. Add to this 1-2 tsp of ginger paste, 2 tbsp of onion paste, ½ tsp of red chilli powder, a little of turmeric powder for the color and beat.
Heat Oil now for cooking the gravy
Add the coarsely pounded whole garam masala
When they start sputtering add the remaining onion paste
Add about 1 tsp of sugar and fry the onion paste till the oil separates and the onion turns a light brown
Add about 1 tsp of ginger paste and the green chillies and sauté well
Now take the Kadai/Frying Pan off the heat and give it a couple of minutes to cool
Add the beaten yogurt/curd and mix with the masala. If you add the yogurt directly when the utensil is on heat the curd may curdle so you need to do this
Put back the Kadai/Frying Pan on heat.
Add salt as required .Add about 1/2 - 2/3 cup of water at this point. depending on how much gravy you need you might need more or less water.
Simmer on low heat till the gravy comes to a boil
Add the fried fish pieces, they should partially submerge in the gravy. Let it simmer till the excess water dries off and the gravy is thick, smooth and coats all the fish pieces. The texture of the gravy should be silky smooth because of all that yogurt. Note: the gravy will not dry off totally but will be thick and not watery
Garnish with raisins if you want
Add a tsp of Ghee if you are lean or your guests are and you don’t have to worry about mundane things like your blood lipid level or you just don’t care and want your doi maach to taste just right.

Methi Aloo

Aloo Methi, or Potatoes with Fenugreek Leaves, is a fragrant and flavorful Indian dish with a unique taste. Fenugreek Leaves are well known for their many medicinal properties and are a great alternative to spinach as a leafy green vegetable. Try this wonderful recipe and turn your plain jane potatoes into something delicious.

Ingredients:

Potatoes - 4 medium, peeled and cubed
Fenugreek Leaves - 1 bunch fresh or 1/2 pkt frozen
Oil - 1 Tbsp
Onion - 1 small, finely chopped
Garlic - 3

, finely chopped
Green Chilies - to taste, finely chopped
Coriander

Powder - 1/2 Tbsp
Red Chili Powder - to taste
Turmeric Powder - 1/2 teasp
Salt - to taste
Tomato - 1 medium, chopped

Method:

1. Wash Fenugreek Leaves well (2 to 3 times) in a tub of water and chop.
2. Place leaves in a medium bowl and sprinkle salt on them. Mix well and keep aside for 10-15 minutes.
3. Heat Oil in a medium pan.
4. Add Onions, Green Chilies and Garlic. Mix well and cook until Onions are translucent (approx 3 minutes).
5. Add Potatoes and Salt, mix well and cook 7 -10 minutes (until potatoes are almost cooked).
6. Squeeze out all the water from the Fenugreek Leaves and add it to the Potatoes. Mix well.
7. Add Coriander Powder, Red Chili Powder and Turmeric Powder. Mix well, cover and cook for approx 5 minutes or until the potatoes are fully cooked.
8. Turn off stove and add Tomatoes. Mix well, cover and let it sit for 5-10 minutes before serving.

healthy!

Sal Kadi -Goan drink

Sol Kadi is a refreshing Konkani drink with a light coconut base and a hint of kokum. I first had it in Goa quite a few years ago and just fell in love with it. Once you try it, we are sure you’ll be hooked to this unique Indian drink recipe.

Ingredients:

Black Wet Kokum - 4-5 pcs
Hot Water - 1 cup
6 oz (approx)-Cononut milk
Green Chili - to taste, minced
Asafoetida - 1/2 pinch
Salt - to taste

Leaves of Cilantro- for garnish

Method:

1. Soak the Kokum in the hot water for about an hour.
2. Grind it in a blender (optional)
3. Strain and pour out in a jug.
4. Add in the Asafoetida and the minced Green Chili. Mix.
5. Add in the Coconut Milk and Salt.
6. Garnish with Cilantro leaves.

Tips:

1. Sol Kadi or Kadhi can be had chilled (as a drink) or at room temperature (with rice).

Cooling Falooda

Ingredients:

Whole Milk (aka Full Cream) - 2 cups

Basil Seeds (Tukmaria) - 1/2 tsp

Ice Cream - 1/2 cup

Falooda Sev - handful

Rose Syrup - 5 tbsp

Sugar - 1 1/2 tbsp or to taste

Elaichi Powder - 1 pinch

Pistachios - 1 tsp (corsely ground), for garnish

Vanilla Ice Cream - 2 scoops, for serving

Method:

1. Soak the Basil Seeds (Tukmaria) in water for a minimum of 30 minutes, longer is better.
2. Meanwhile, heat 2 cups of water in a pan; let it come to a boil.
3. Add Falooda Sev and let it cook for 3 minutes. Take it off the flame.
4. Also, heat the Milk and let it come to a boil. Take it off the flame.
5. Add Cardamom Powder, Sugar and Rose Syrup. Mix.
6. Strain the Falooda Sev and add it to the Milk.
7. Allow the milk-mixture to chill in the refrigerator - approximately 3 hours.
8. Strain the Basil seeds and add to the chilled Milk.
9. At this time, also add the 1/2-cup of Vanilla Ice Cream and mix it in well.
10. In a glass, add 1 scoop of Vanilla ice cream and then pour the Chilled Milk.
11. Garnish with the coarsely ground pistachios and serve immediately.
12. Serves 2.

Tips:

1. Like your desserts sweeter - just add extra rose syrup and sugar.
2. Very kid-friendly recipe. They can make and eat it.
3. If you are running short on time, you can use cold milk (without boiling). The flavor is slightly different.
4. Health tip: Substitute Low Fat Milk and Low Fat Ice Cream.

Easy breezy mango icecream

Ingredients:

Mango Pulp - 30 oz can
Sweetened condensed milk- 14 oz can
Whipped Topping - 8 oz container
Fresh Mango - cubed, optional

Method:

1. In a big bowl pour the Mango Pulp, Condensed Milk and the Whipped Topping.
2. Fold them in very well but very gently.
3. Pour into a dish with a tight fitting lid.
4. Cover and place in the freezer for 2 hours.
5. After 2 hours, mix in the cubed Mango pieces and return dish to the freezer.
6. Allow it to freeze for another 3 hours or so.
7. Serve and enjoy!

Tips:

1. Fresh Mango plup can be substituted for the can.
2. Add in Tutti-fruiti, nuts, saffron or cubes of Mangoes for a variation.
3. Great make-ahead dessert.

Pedas -An Indian delight

Pedas are a wonderful and delicious mithai (sweets) that are very popular and are often served during Diwali. Traditionally, it is made with milk that is cooked and cooked and cooked…till it thickens. It has a smooth and silky texture and it just melts in the mouth. One Peda will never be enough…so here we have a simplified version that is just as tasty and a lot easier to make. Another interesting fact about Pedas - a lot of people distribute sweets (mithai) anytime there is a baby born….so if it is boy, its Pedas and if it is a girl, it’s usually Burfi. But it doesn’t have to be Diwali or you don’t have a birth in the family to enjoy this mithai…..enjoy them anytime with this quick and easy recipe. Bon Appetite.

ngredients:
Milk powder- 2 cups (150gm)
Sweet condensed milk- 1, 14oz can (396gm)
Ghee- 1, 4oz stick (113gm)
Method:

1. In a microwave safe dish, melt the butter.
2. Add in the rest of the ingredients and mix well.
3. Cook in the microwave for 3 minutes, stirring very well after every minute.
4. After the 3 minutes, mix well again and leave aside for the mixture to cool down enough to handle.
5. Once the mixture has cooled down, grease your hands and make balls.
6. Gently press the balls and flatten them to shape…round and flat.
7. Decorate them with colored sugar, almonds, cashews, pistachios or raisins.
8. Let the pedas set and cool down.
9. For a pretty presentation, place them in baking cups and serve.

Tips:

1. Powder some cardamom seeds and add to the mixture for additional flavor.
2. Roll out the peda mixture and cut with cookie cutter for some fun shapes.
3. For best results, store in the refrigerator but serve at room temperature.

NAAN... Tandoori Roti

Tandoori Roti is another type of Indian unleavened bread which is usually made in a clay oven called a tandoor and commonly enjoyed with chicken, lamb, mutton or other non-vegetarian dishes. Vegetarians out there, don’t worry. It tastes just as fabulous with vegetarian curry dishes as well! Try this easy to make at home recipe and method. You won’t need to run out and buy a tandoor!
ngredients:

Chapati Flour - 1½ cups
Salt - ¼ tsp
Warm water - ½ cup + 1 Tbsp
Dry Chapati Flour – ½ cup, for rolling

Method:
1. In a medium bowl, mix together Flour and Salt.
2. Add Warm Water slowly and knead to form a medium firm dough.
3. Let the dough rest for 15 minutes, covered.
4. Divide the dough into golf ball size balls.
5. Dip the dough ball into dry flour and roll it out into an oval shape (approx 5 inches).
6. Tandoori Rotis are a little smaller and thicker than normal chapatis.
7. Place rolled out roti on a hot tava and cook until bubbles appear.
8. Flip the roti over and cook this side until light brown spots appear.
9. Remove roti from tava and keep in a covered (preferably insulated) container.
10. Repeat the process until all rotis are cooked on tava.
11. When ready to eat, pop rotis into a toaster and toast them on medium until they puff up.
12. You may need to re-toast the roti until darker brown spots appear.
13. Once the roti is done, remove from toaster and lightly butter it.
14. Place the roti in a paper towel and lightly crush it.
15. Serve hot.

Serving the gang-Roasted Chutney Paneer

Have a ladies day...hmmm !!! this is what I came up with at our regular meyeli addas. Among my friends , a few excited ones are always trying to tickle the taste buds with their new recipes. I just wantedto makeit defferent this time..nomore storebought samosas or pre pakced srping rools for me.. its time to get it cooking ladies.
Paneer, the very word takes me back to New Market where shops are dawned with big round shaped fresh paneer... uuummmm !!!
Roasted Chutney (Chutnee) Panner is a delicious appetizer idea. The next time you are entertaining, try this simple recipe. Chutney Paneer can be made in the oven, or put some on skewers and grill it on your outdoor bbq this summer.

Ingredients:

Paneer - homemade or from the Indian grocery store

Green or mint chutney

Spray Cooking Oil

For Garnishing:

Onion - 1 medium, sliced into rings

Tomato - 1 medium, sliced

Lime/Lemon juice- to taste

Chat Masala - to taste

Method:

1. Cube Paneer into large pieces (approx: 1 inch )
2. Place Paneer into a zip lock bag.
3. Pour enough Green or mint chutney to coat all of the Paneer pieces well.
4. Close bag and mix well. Marinate in the refrigerator for about 1 to 2 hours.
5. Line a baking sheet with foil and spray with cooking oil.
6. Arrange Paneer pieces on the foil and broil on high temperature for 5 minutes (cooking time will vary depending on oven so be sure to keep an eye on the Paneer).
7. When the Paneer starts to slightly burn at the edges, flip the pieces over and apply some of the chutney marinade on top.
8. Broil again until the Paneer starts to burn around the edges on this side — be sure to keep a close eye on it.
9. Remove Paneer from oven and arrange it on a platter.
10. Garnish with Onion and Tomato slices.
11. Sprinkle Lime/Lemon Juice and Chat Masala (to taste) on top.

Tips:

1. If you are using your barbeque grill, use the same recipe but pierce Paneer pieces with wooden skewers which have been soaked in water.
2. For a change, try marinating Onion pieces, Bell Pepper pieces and Tomato Pieces with the Chutney and grilling them also.

Maacher cutlet

What can i possibly say about this dish... chop, cutlets, kabiraji...mouth watering !!! This is a much improvised version of the all the favorites of Calcuttans.
Hope you enjoy it.


Prep Time: 25 minutes
Cook Time: 10 minutes (depending on size of skillet)
Serves: 4

Ingredients:

Tilapia (or any other fish) - 2 fillets, approx 1/2 lb.
Onion - 1 medium, finely chopped
Ginger/Garlic paste - 1 Tbsp
Green Chilies - to taste, finely chopped
Coriander Leaves - 5 sprigs, finely chopped
Egg Whites - 2

lime juice - 1 Tbsp
Salt - to taste
Red Chili Powder - to taste
Garam Masala - 1 tsp or to taste
bread crumbs- approx 3/4 cup
Oil - 2 Tbsp

Method:

1. Wash and drain fish fillets well.
2. Heat non-stick skillet on medium heat.
3. Cook fillets without oil for 3-4 minutes on each side (until fully cooked).
4. Remove fillets into a bowl and allow to cool.
5. With a fork, open up the fish (flake it).
6. Add in Onions, Ginger/Garlic Paste, Green Chilies, Cilantro, Salt, Red Chili Powder, Garam Masala & Lemon Juice.
7. Mix well (you can use your hands to mix). Taste and adjust salt or other spices.
8. Add in Egg Whites and mix.
9. Add in Bread Crumbs until you can form a nice patty with the mixture.
10. Form patties with the mixture according to your desired size.
11. Heat a non-stick skillet and pan fry the patties using a little Oil on both sides until golden brown.
12. Serve hot with chutney or ketchup.

Sheera. Suji r Halwa

Sheera, Kesari, Suji Halwa
One of my favorite , easy to make and ready in a jiffy desserts. Prep time: 5min Cook time: 15 min Serves: 4

Ingredients:

Suji/Sooji/Cream of Wheat/Semolina - 1/2 cup (125 gms)
Ghee/Clarified Butter - 3 tbsp
Broken Cashews- 1 tbsp, heaped
Raisins - 1 tbsp, heaped
Sliced almonds- 1 tbsp, heaped
Sugar - 1/2 cup (100 gms)
Water - 1.25 cup (300ml)
Saffron - pinch
cardamom Powder - 1/4 tsp

Method:

1. Heat a pan on medium heat and pour in the Ghee.
2. Allow the Ghee to heat up and then add in the Cashews, Raisins and the Almonds.
3. Fry them for about 30 seconds till the Raisins plum up.
4. Add in the Suji and cook till it releases an aroma and has a wonderful light-golden color.
5. Meanwhile crush the saffron with a little bit of sugar in a mortar and pestel.
6. Continously stir the Suji till done.
7. Add Sugar and mix in well.
8. Heat up the water in the microwave to speed up process and add to the Suji.
9. Lower the heat, add in the Saffron and keep stirring till it reaches the desired consistency.
10. Lastly, add in the Cardamom Powder, mix well, cover and allow it to stand for a couple of minutes.
11. Serve hot!

SOUL FOOD- DOI MAACH

I am a complete 'Bangali' and like all bangalis, I absolutely cannot live without FISH-maach.When I first sailed across the seven seas from Kolkata, the first thing I wished I could to sneak into my luggage was fish.

After a few days , some noble hearted colleges (yes I call them so) from work seeing my pitiable plight told me about this place that sold FISH..yes all the kinds.And since then the drive -which is around an hour ...hardly matters. Snow, sun, rain, parking problem, years old fish...who cares... its maach honn!!

This is the first recipe that I tried , and it came out as good as my MAA makes it back home.This one's to you MAA.

Doi Maach
(Fish in yogurt curry sauce)

Ingredients-

Ruhi/Rui maach
1 big onion -finely chopped/grated
1 tbsp each of Ginger and Garlic paste( I prefer using fresh rather than the bottled one)
1 medium sized tomato-finely chopped
Handful-Cilantro/ coriander leaves
2 tbsp of plain yogurt
1 tsp each of Cumin and coriander powder.
1 tsp of Garam masala
1 tsp of each red chilli
2 tsp turmeric powder
2-3 - green chilli-slit into halves
Oil
2 Bay leaves
salt and sugar to taste

Method

Marinade the fish in salt and turmeric powder (use 1tsp of turmeric here, to coat the fish pieces)for a 15 mins

Heat the oil in a kadai/ wok/ pan .
As the oil is heated, fry the fish pieces lightly,only to get a golden hue.
Take them out and keep in a separate bowl.

In the same oil,put the bay leaves. Add the onions and fry them till golden brown. Add the ginger garlic paste and fry till oil leaves the sides of the pan. Add the finely chopped tomatoes . Salt, red chilli powder, turmeric and sugar .

Beat the yogurt with the cumin and coriander powder .

Add the fried fish to the masala in the pan. Then put to heat to simmer and slowly add the yogurt mixture.

Keep covered for on very low heat 8-10 mins.

Just before removing from heat add the garam masala and the cilantro.

Serve hot with Basmati rice.

Yummo !! njoy .