Coriander chicken and a cold saturday lunch

No No...the lunch wasn't cold.... after all there is nothing worse than a cold lunch on a weekend...the day was unusually cold.... the sun was out though... and the patio was bathed in the usual warmth.... but the the nip in the air made it impossible to sit out and enjoy the warmth.... inside too with our old pink blankets wrapped around our feet... we had a hot and yum lunch....

I am back after a long time.. with the pujas at home and the festivities continuing... I was as usual too lazy to sit in front of the computer and blog....But now I am back in full energy...

I made Coriander chicken after a long time... I love the aromatic coriander ... because it goes so well with all our curries.... veggies or non veg... the fresh leaves and the pliant stems impart so much flavor to the base....and one of my favorite chicken dishes is coriander chicken.....

What you need to do:

Chicken~1 lb

yogurt-2-3 tbsp

fresh coriander leaves and soft stems-1 bunch properly cleaned. Exclude the hard woody stems

mint leaves-5-6

green chillies-4

onion garlic ginger paste-tbsp

cashew nuts-10

clove-4

garlic-2 large cloves

oil

salt

Marinate the chicken with the onion ginger garlic paste and the yogurt.

Meanwhile put together the coriander, mint,chillies, cloves and garlic and a little water and make a fine paste in the food processor.

Also dry grind the cashew nuts .

Now heat oil in a pan and add the coriander paste. Put on medium heat and lightly fry the paste until the water starts drying up.

Next add the chicken and the marinade and increase the heat.

Evenly coat the chicken with the paste . Add salt, put the heat on medium again, cover and cook.

The yogurt will release water and the chicken would cook in that. If it dries up too much add a little water.

When the chicken is completely cooked add the cashew nut powder.

Put off the heat and let the chicken cook in its own juices.

Serve hot with jeera rice or pulao.... Hmmmm...... lovely...

Fish Fry and super entertaining!

I love fish fries (who does n't) and this weekend I had such a lovely lovely time frying , serving and just popping them in my mouth...



We got some really fresh Tilapia from the local grocery store and yes of course... Panko Breadcrumbs! These are really really good and as promised the Fish Fries turned out really crusty and crunchy!

What you need:
tilapia fillets---1 lb cut into bite sized pieces
eggs---3 lightly beaten
flour---3/4 cup
bread crumbs---1 cup (I used Panko....Just get hold of any good bread crumb)
salt
oil for frying

For the marinade:
shallots-2 sliced
garlic-2 cloves
coriander-a handful
ginger paste-1 tsp

Just blitz them in the food processor wit h 1 tbsp vinegar.

Marinate the fish in the paste for at least 4 hours or overnight.

Now season the fish with salt as also the flour and bread crumbs.
Dredge the fish in four, dip in the eggs and then roll in the bread crumbs.
Fry in hot oil until they turn golden brown on all sides. Serve with a lemon wedge and have a good time munching!

Thai Green curry

Thai food is one of my favorites. It is light , has a curry base usually and incredibly healthy.
This Green Curry is part of traditional Thai Cuisine and is made specially with with the green curry paste. Thai cooking uses their traditional versions of vegetables and spices like galangal, lemongrass and kaffir lime leaves.
Last weekend my trip to the supermarket had a surprise in store for me. I discovered fresh lemongrass in the "Oriental " section. And of course I had to bag one and give it a try in my version of the curry. I could not lay my hands on any lime leaves though.
Also I skipped the fish sauce which I found was being used in all the authentic recipes. Instead I opted for soy sauce mixed with garlic paste and brown sugar.
The result was not too bad..... do try it out.

Thai Green Curry with Chicken:
boneless chicken: 1/2 lb cleaned and cut into bite sized pieces
eggplant:1 cup diced
red bell pepper: half of one julienne d
coconut milk:1 and 1/2 cup
soy sauce:1 and 1/2 tbsp
brown sugar:1 and 1/2 tbsp
garlic:1 clove chopped fine
canola oil:2 tbsp
green curry paste:2 tbsp (See below)
basil leaves:4-5(optional)
salt

Green Curry Paste: (yields around 1/2 cup)
garlic:3 cloves
coriander:handful of leaves and soft stems
lemon grass: half of one (I finally got one in the supermarket YAY! Find out how to work with the lemongrass here)
green chili:3 slit
shallots:4 chopped fine
ginger paste: 2 tbsp

Just make a paste of the above in the blender.

Heat the oil in a pan.
Add the green paste and fry for 2 minutes on low medium heat.
Add the coconut milk and let it come to a boil.
Add the chicken pieces and the egg plant.
Add the soy sauce , brown sugar and the garlic.
Cover and cook for 5-6 minutes on medium heat.
Add 1/2 cup water, salt to taste and the red bell pepper.
Cook for 5-6 more minutes or until the eggplants are tender and the chicken is cooked. Garnish with the basil.
Serve hot with white rice and go on.... Dream THAILAND!

Kosha mangsho or Bengali Goat curry....

As I am writing this post... I am thinking how soon I can coax C to get the fresh goat again (not a live goat.. silly! just the meat)... umm... C does not need much coaxing though.....
We get fresh goat meat from the nearby Indian store.... and who can resist the lure of kochi patha r jhol on a leisurely Sunday mornings!:)
I decided on this particular recipe...since I was not in the mood for jhol.... Kosha Mangsho is a slightly richer version but hey! I love to indulge once in a while!
The way I chose to cook this meat was the slow cooking process.... it is long and painstaking but totally worth it!



I have had this dish a million times both at home and outside... but still I cannot seem to get enough of it! Baba would get the freshest and tenderest goat meat and Ma would cook this with all the personal touches and the air would be filled with the aroma of the spices and the stew....Oh! those sunday lunches would be such a treat! Just hot steaming rice and mutton .... and nothing in this whole wide world can match that!

What you need:

fresh mutton- ~ 1 lb
red onions- 1 small made into a paste and 3 large chopped fine
ginger-2 tbsp
garlic paste-2 tbsp
potatoes-3 large quartered
yogurt-3 tbsp
2 red chillies+2 green cardamom+4cloves+1 stick cinnamon+1 black cardamom+1/2 tbsp cumin- dry roasted and coarsely ground
tomatoes-2 medium sized diced
coriander powder-1 tsp
cumin seeds-1 tsp
mustard oil-around 1/4 cup
turmeric-2 tsp
bay leaf- 1
green chillies- 2-3 slit
salt
sugar
coriander leaves-a handful

Clean the mutton pieces and marinate with 1 tsp ginger paste, 1 tsp garlic paste ,the onion paste and turmeric for at least 2-3 hours.
Heat oil in a pressure cooker and lightly fry the potatoes. Set them aside.
Now in the remaining oil sizzle the cumin seeds, green chillies and the bay leaf.
Next add the onions and the remaining ginger garlic paste with a pinch of sugar.
Put the heat on medium and fry the onions until they just start caramelizing. This will take around 10-15 minutes depending on the strength of your gas flame.
Start adding the mutton pieces one by one making sure to coat them evenly with the onions.
After all the pieces have been added , add the dry spice powder , give them a quick stir, add some salt and cover with the lid.( just cover with any lid do not pressure cook).Put the heat on low medium.All the juices from the onion will come out and the mutton will cook in that. DO NOT ADD ANY WATER.
Let the mutton cook on low heat.
Keep an eye on the pot. Stir every 4-5 minutes.After around 20 minutes add the tomatoes.The tomatoes will further release water. Cover and continue cooking.
After 10-15 minutes when all the water from the gravy starts drying up, mix the coriander powder in the yogurt and add to the cooker. Stir , cover and cook for another 15-20 minutes.
After around 55-60 minutes you will notice that all the onions and tomatoes have melted into a gravy and the mutton is around 2/3 cooked.
If you find there is enough water from the tomatoes and yogurt already in the cooker do not add water .But if it is too dry, just sprinkle enough water, add the potatoes and pressure cook for 3 quick cities.
Put off the gas, let the cooker sit for another 10 minutes and then open.
Add the coriander and get ready for the yummiest lunch /dinner ever!

P.S. You can replace mustard oil with white/canola oil but the heat from the mustard oil gives the real kick to the curry.

Topshe Maach bhaja...or crunchy Topshe Fry

This is a personal favorite and every time I am home I make sure Bhalomashi (my maternal aunt) cooks this for us. A simple fish dish and really easy to make... that is if the fish is available.
Topshe is a typical sweet water fish with a central bone . The flesh is chunky and cooks very easily. There is not much kaanta or bones and so quite easy to manage.
And Topshe maach bhaja is a traditional Bengali way of preparing this fish. I have had this fish only this way.... deep fried and served hot and crispy..

Prepararion of the fish:

topshe fish- 5-6 cleaned and descaled
turmeric-3-4 tbsp
onion-ginger paste-4 tbsp
chickpea flour batter-5tbsp dissolved in water without any lumps (note that the batter should not be watery)
salt
oil to deep fry

Rub the fishes with turmeric, onion-ginger paste and salt and keep them aside for an hour before serving.
Make the batter and keep it aside.
Heat oil in a pan .
When the oil is smoking, dip the fishes in the batter, coat evenly and fry to a golden brown on both sides.
Serve piping hot and.... Enjoy!

Bata maacher jhal

I love fish. And being a Bengali just any kind of fresh water fish is a favorite. Be it the delicate Bhetki, or the chunky Rui, or the small Tyangra, or the crispy fried Topshe or the seasonal Ilish.....fishes have always been delights.I remember as a child when I would sometimes accompany Baba to the fish market and marvel at the glimmering silvery fishes stacked neatly, people haggling over the prices,some of them expertly commenting on the quality of fish by just touching them....Oh! the fish market was such an interesting place(the fishy smell was a tad dampener though!).
This particular fish Bata as we call it.... is a favourite of mine and Baba's.It is very tasty but if you are not comfortable with fish bones, you migh find it a little difficult . Maach bechhe khaoa.. is the traditional way of eating fishes where you use your hand to separate the flesh from the bones...and Baba taught me that loooong back.....
This country never ceases to surprise me and so of course when I discovered this fish at our fish shop... I was elated....

How to make Bata maacher Jhal:

Bata fish-5-6 cleaned and descaled
turmeric-3 tbsp
mustard oil-about 1/3cup
ground mustard-2 tbsp
nigella-1 tsp
tomatoes-1/2 of a large tomato diced
boris(optional)-a handful fired and kept aside
green chillies- 2 slit
salt

Marinate the fishes with salt and turmeric.
Next fry the fishes in mustard oil until both the sides are browned.
Remove the fishes and drain the excess oil.
In the remaining oil sizzle the chillies and the nigella.
Add turmeric and tomato pieces and mustard paste. When the tomato softens add 1 cup of water.
Let the gravy come ot rolling boil.
Add the fishes and season with salt.
Cover and cook for 5-6 minutes in medium heat. let the gravy dry up a bit.
Add the boris and serve with white rice.... Love it..!

Jamai Shoshthi Menu: part 2...ilish bhape/steam ilish

I know I am pathetically late with my recipe and there is no plausible excuse....God ! I am such a lazy slob....
And to make up for that here is my recipe for Ilish bhape that I made for Jamai Shoshthi.
This a traditional bengali recipe originally from East Bengal and no body makes this better than the bengalis. It is a delicately prepared dish and quite hot because of the mustard sauce and mustard oil. But if you like fresh water fish and fish bones do not bother you ...you will love this.
So happy steaming Ilish....

How to steam the Ilish:

ilish -cleaned and cut into pieces (about 8-10)
turmeric-4tbsp
mustard seeds-1/2 cup
green chillies-2 slit and 2 ground to a paste with the mustard
mustard oil-5 tbsp
yogurt-1 tbsp
coconut-a handful

Rub the fish pieces with turmeric and salt and keep aside for 1-2 hours.
Soak the mustard seeds in water and grind them into a fine paste with a pinch of mustard oil, green chillies and little salt. Now if you dry grind the mustard seeds in a coffee grinder, be careful. This may turn out to be a little bitter.Alternatively you can use ready made mustard powder.
But the authentic taste comes only from freshly ground mustard seeds with little salt, green chillies and turmeric.If you are using yogurt mix it with the mustard paste.
Now lightly brush the inside of an aluminum or steel container with the mustard oil.
Place the fish pieces inside.Lightly fold in the mustard paste.
Drizzle the rest of the mustard oil on the fish pieces. Sprinkle the coconut over the fish with the slit green chillies.
Next comes the steaming part.
If you have a lid to the steel container (which contains the fish) you can put it on or you can leave it open.
Place this container in the pressure cooker and put in water just enough to cover the bottom of the cooker.
Be careful so that when you steam the water does not come inside the fish container (specially if you are using an open container).
Now put on the pressure cooker on medium high and cook until 2-3 whistles.
Put off the gas and let the cooker cool. Take out fish container carefully (it is awfully hot!) and cool it under water(if you are in a hurry!). If you have used an open vessel then just scoop out the fish and the mustard sauce and serve with hot white rice.
Oh....! The GREAT ILISH...!

And finally!!! IIish

And so finally ......it is here.... the fish of all fishes.... the greatest.... the tastiest....Ilish....the fish which inspired this blog.....(oh my!! how great is that?!):)

So we finally discovered this Bangladeshi shop and we drove all the way and we came back loaded with fish and mutton(goat meat).
We are "river fish " people and however tasty the sea fish is... the bengali 'macher jhol' just cannot beat anything..... and so C was quick to pick up the ilish/hilsa and Bata(a very bony but very tasty small sweet water fish).

And last evening it was hilsa time! I will try out the more elaborate recipes later... but for now we were happy with the 'ilish mach bhaja'(crispy fried hilsa) and I must say it was too good.... the kitchen was filled up with the overwhelmingly fishy smell and we hogged on the fried fish with plain rice and boiled masoor dal!!

Just wash the fish in cold water and rub salt and turmeric on the fish pieces.
Keep them aside for 10-15 minutes.
Heat mustard oil in a deep frying pan/karhai/wok.
Fry the fishes till they are brown and crisp.
Enjoy with white rice and dal or best... khichudi!

Baked Salmon

C always likes his fish baked..... and since here we do not get many fresh water fishes and the only salt water ones that I can eat is salmon..... I too prefer the baked variety. It is incredibly healthy,mouth watering and amazingly easy to prepare.

Ingredients:

Salmon -1 lb
yogurt-1 cup
coriander- a handful
coriander powder-1/2 tsp
cumin powder-1/2 tsp
onion paste-1 tbsp
ginger garlic paste -1/2 tbsp
salt- according to taste
lime juice- 4-5 tbsp
oil for basting
lime wedges

Marinate the salmon pieces with salt and lime juice for 1 hour.
Whip the yogurt until it is a smooth paste. Chop the coriander fine and add it to the yogurt.
Next add the spice powders with the onion and ginger garlic paste to the yogurt.
Add salt to the yogurt .
Coat the fish pieces with the marinade and keep it aside for 2-3 hours.
Preheat the oven to 350F and bake for 30-40 minutes on each side.
From time to time bast with oil.
Serve with lime wedges and enjoy!

Mug Chingri....A perfect start to New Year!!!

Hey!!!! Happy New Year to all and sundry!!!!!
We had a quiet New year.... we had had a long day on New Year's eve
and so we stayed at home and cooked and ate and made merry.... and caught up on all those movies...
I had bought a bag of shrimps(kucho chingri) which were too small to be put in a gravy.... so I decided to cook 'Mug Chingri 'or prawns in Mung Dal..... its a yummy simple dish which i had in Belgium last year at a friend's place.
It was absolutely delicious and so I decided to give US a special treat this New Year!!! So here it is:

Ingradients:

Shrimps-1 small cup
Mung Dal-1cup
cauliflower florets-half of a medium cauliflower cut into small florets
frozen peas-a handful
Onion-1 medium made into a paste
tomato-1 large diced
ginger garlic paste-1 tbsp
whole cumin-1 tbsp
cloves-2-3
green cardamom-1-2
garam masala powder-1/2tsp
turmeric-1/2tsp
lime juice-3-4tbsp
oil- 6 tbsp
sugar
salt

Marinate the shrimps in lime juice for 20-30 minutes.
Boil the lentils with a pinch of turmeric and set it aside. Do not overboil the lentils and do not put excess water.
Boil the cauliflower florets(in boiling water for 4-5 minutes) but do not let them soften. Drain the water and set them aside.
Heat oil and fry the shrimps till they are golden on all sides. Set them aside and soak the excess oil in kitchen towel.
In the remaining oil sizzle the cumin seeds , cloves and green cardamom.
Next add the onion and the ginger garlic paste.Put the flame on medium low and cook until the raw smell goes.Next add the tomatoes and turmericand cook until oil starts separating.
Add the boiled caulilflower florets and the peas.
Cook until the florets and peas are coated with the spices and let the mix cook in medium low flame.
Next add the shrimps and the lentils. Mix properly.
Add water according to the consistency you want.
Add salt and sugar according to taste.
Let the lentils come to rolling boil .
Sprinkle garam masala powder.
Serve with hot rice and have a great lunch!!

Shorshe mach....A favourite

'Shorshe' or mustard has always been a favorite.... for the zing in the taste,for that beautiful color and also because it goes so well with nearly all fish dishes that we cook back home...
'Shorshe ilish' is a Bengali favorite.. no Bengali feast is complete without it....
This fish that I used in this recipe is not Ilish though...I substituted it with salmon which is available in all the supermarkets .... if salmon is unavailable any other white fish will do....
Ma-in-law suggested this recipe and the end result was an absolute delight...

6 medium pieces of salmon(any white fish will do)
1 tablespoon mustard paste
5-6 tbsp mustard oil or any other edible oil(i used olive oil)
2-3 split green chillies
2 tbsp yogurt or beaten curd
1/2 of a large tomato diced
salt
turmeric powder-1/4 tsp

Rub the fish pieces with salt and turmeric and keep aside.
Heat oil in a pan and fry the fish pieces until they turn brown on all sides.
Take out the fish and drain the excess oil.
Now in the remaining oil in the pan put in the tomatoes , a little salt and the chillies.
Fry until the tomatoes soften.Then stir in the mustard paste.
Put in the fish and let them cook in the gravy for a minute. Then put in the curd.
Add a little water to adjust the consistency of the gravy. Put on a lid and let the fish cook.Put salt according to taste.
Serve with hot rice.

Prawns and an eternal recipe...

Half the people at my place are allergic to prawns... that includes both my father and father- in- law...but prawns being the sinful treats they are... I love to cook them as often I can....
Both in Germany and USA we have had fresh stocks at home and I try and make innovative twists and turns( I don't actually know how innovative they are.)....the Bengali favorite "chingri maacher malaikari " is a favorite with us too..... but this post is not about that....

I cooked this first around 1 year back.... back then my cooking skills were pathetically restricted... but I was one brave little soul.....C was quite enthusiastic..( no other options for him..:))....

This is a short cut way to prepare a pulav....I prepare the rice first and then mix everything slowly....

Ingradients:
Rice: long grained white rice cooked and cooled(take care not to overcook it)
tiger prawn or large prawns:200 gms cleaned deveined
Marinate the prawns with lime juice, salt and turmeric.
Frozen peas: 1 cup
Onion: one large sliced in rings and one small crushed
ginger garlic paste:
tomato:2 medium sized pureed or sliced thinly
green chillies: 2-3 slit
whole garam masala:cloves, cardamom and cinammon ground coursely
bay leaves
turmeric
whole cumin seeds
coriander and cumin powder
yogurt

salt
sugar
cooking oil
One hard boiled egg to garnish


Marinate the prawns and keep it aside for 2-3 hours.
Next shallow fry them in a nonstick pan till they are pink on all sides.
Set them aside and soak the extra oil in a paper towel.
Next heat oil in a wok and put in half of the dry masalas except the coriander cumin powder.
Put in the onion paste followed by the tomatoes and turmeric.Put the gas on low medium and fry until oil starts coming out.
Next put in the yogurt and sugar according to taste.
Stir well and let the gravy form.
When the yogurt sauce boils put the prawns in it and season with salt and cumin coriander powder.
When you get the right consistancy take out the prawn mixture and put it aside.
Next in a large pan(which can hold all the rice) heat oil and put in rest of the dry masalas.
Fry lightly and put in the onion rings and chillies. Saute until the onion is light brown in color. Then put in the peas and let the mixture cook for 1-2 minutes.
Next put in the rice in batches and mix well with onion mixture.
Switch off the gas and at last add the prawn mixure and lighly fold into the rice . Take care not to break the rice. Season with salt according to taste.

Garnish with halves of boiled egg and serve piping hot!!

Keema kofta.......source of sustenance

I particularly like minced meat(keema).... goat or lamb or lean pork.....easy to cook... and tastes heavenly.....
That day I discovered the supermarket was selling minced meat in smaller packets ... a quantity just right for two.....I immediately bought one....
Back at home I remembered my boromami's heavenly cooking and how she used to treat us with keema kofta when we went visiting 'mamabari'.....
so that was it..... I had a fair idea of what to use.... and decided to give it a shot..... it turned out fine.... actually quite edible..... though it is not for everyday plate....but when entertaining guests or when you are craving for some sinfully rich food..... you can always give this a try...

Serves 3 -4
Ingradients:

For Kofta:
Minced meat:100 -150 gms
ground garam masala: 3/4 tsp
ginger garlic paste:1tbsp
coriander cumin powder:1/2 tsp
chilli powder(optional):1/4tsp
finely sliced fried onion: 2tsp
turmeric:a pinch


For the the curry:
ginger garlic paste:1 tbsp
onion:finely sliced
tomato:puree of two medium sized ones
potaotes:two medium ones cubed
cloves:3-4
cardamom:2
bay leaves:2
Cinnamon roll:1"
All the whole garam masalascan be coursely ground in a mortar pestle.
Whole jeera:1 tsp
thick yogurt:2 tbsp

oil:4-6 tbsp
salt
sugar

Take the minced meat in a bowl and mix in all the spices and the fried onion.
You can use your hand or the blender.
When all the spices and the meat c0me together in one roll, pinch out small balls out of it and keep aside. Do not make the balls too large because then they will not cook properly.
Fry the potato cubes and keep them aside.
Next heat the oil in the wok and put in the whole jeera and whole coarsely ground garam masalas .Let them sizzle.
Next put in the ginger garlic paste and the onions.Fry till the onions are soft and transparent.All this while keep the flame on medium.
Next pour in the tomato puree and after 30 -40 seconds reduce the flame to low medium.
When the raw smell goes stir in the yogurt followed by 1 cup water. Let the gravy come to a boil.
Next arrange the the keema balls in the gravy .Take care that they are completely inside the gravy and are well spaced out.Also put in the fried potaotes.
Put a lid on top and let this cook for 20 -30 minutes or until the meat is cooked. If water dries out you can add water to get the correct consistency of the gravy.
When the meat and the potatoes are cooked , check the seasoning, add salt and sprinkle garam masala powder.
And voila!!!
It is ready to be served!!
Serve this dish with veg pulav or jeera rice or plain hot rice.

Enjoy!!