Wednesday, August 15, 2018

Phulkopir Dalna or Niramish Phulkopi Recipe

Phulkopir Dalna or Niramish Phulkopi Recipe






Phulkopir Dalna or Niramish Phulkopi Recipe is Cauliflower and Potato curry,I have also added peas,its prepared without onion and garlic and the cuisine is Indian ( Bengali) ,try out this simple yet tasty dish in your home kitchen :-).

Preparation Time- 10-15 min
Cooking Time- 25 min

Ingredients:-

1. Cauliflower cut into medium chunks.
2. Potato (3 medium )
3. 1/2 cup Fresh green peas ( I used frozen and thawed)
4. 2 teaspoon ginger crushed in a mortar and pestle.
5. 2 fresh green chili
6. 1/2 Tomato chopped.
7. Pinch of hing/Asafoetida.
8.Spice mixture or masala (dry roast for 40 seconds and then grind it in a mixer and grinder  2 teaspoon whole cumin seeds/jeera + 2 green cardamom/elaichi+ 2 cloves/lobongo+ 1/2 inch cinnamon/darchini )
9. Powdered Spices /Masala (1/2 teaspoon each of cumin/jeera powder+ coriander/Dhaniya powder+ Paprika or kashmiri Chili Powder+ Turmeric powder + 1/4 teaspoon of Cayenne or Red chili powder)
10. 1/2 teaspoon sugar.
11. Whole spices 1 bay leaf/tej patta +1/4 th teaspoon of black peppercorns or golmorich + 1 dry red chili.
12. Salt as per your taste.
13. Oil (Mustard oil ) or any other cooking oil.
14. Water as needed.( I used around 1 and 1/4 th cups )

Preparation:-

1. Boil the Potatoes in salt water til 70 percent done .
2. Keep the cut Cauliflower Florets in hot salted water for few seconds and then discard the water.
3. Dry roast the spices as mentioned in point 8 and grind it.
4. Crush the ginger in the mortar and pestle(hamaldista).

Cooking:-

1. Take a deep bottom utensil add oil,heat it and fry the Cauliflower with little turmeric until just brown and keep aside.
2. Add little more oil heat it and then fry the potatoes with little turmeric until just brown and keep aside.
3.Next add oil,heat up and then add the dry red chili let it turn little black and then add the bay leaf and black peppercorns.
4. After this add the crushed ginger ,fry for 30-40 seconds followed by the chopped tomatoes,mix and then add the powdered spices,mix and then add very little water to prevent the spices from getting burnt.Mix everything together and cook til oil seeps out.
5. Next add the sugar and hing/asafoetida (if you did not add in the oil at the beginning) you may add the hing into the oil along with the whole spices but I like the smell so I add it now,mix and then add water and salt as per your taste.
6. Bring it to a simmer and cook til done,lastly add the fresh chili( either whole/slit/crushed) depending on your heat tolerance and also the dry roasted spice mixture,give a quick stir,switch off the flame,let it stand covered for 4-5 minutes and then serve.
7. This goes well with Roti/Paratha/Luchi/Poori or as a side with Rice and Dal :-).

Pictures:-



















Tuesday, August 7, 2018

Macher Chop or Fish Croquette Recipe or Authentic Bengali Macher Chop

Macher Chop or Fish Croquette Recipe or Authentic Bengali Macher Chop


Click here to view this recipe in you tube channel in English


Macher Chop or Fish Croquette Recipe or Authentic Bengali Macher Chop is perfect for evening snacks with a cup of tea or coffee,It can be made in two ways .Try it out and enjoy :-).

Preparation Time - 20 -25 min
Cooking Time - 5 min

Ingredients for Macher Chop recipe:-

1. Fish (boneless ) preferably Bhetki Fish ( I used Cod Fish since I do not get fresh Bhetki ).
2. Garam Masala ( dry roast for 30-40 seconds on a low flame  and then grind 1/2 teaspoon whole  coriander seeds/dhoney + 2 teaspoon whole cumin seeds/jeera +  cloves/lobongo+ cardamom /elaichi+1 inch cinnamon/darchini + 1/4th teaspoon whole black peppercorns + very little 1/4th of a whole javetri/mace ) if in a hurry then you may use store bought garam masala powder but in that case the taste may slightly vary.
3. 3/4th cup chopped onion
4. 1 teaspoon garlic crushed
5. 1 teaspoon ginger crushed
6. Minced fresh chili as per your heat tolerance ( I used around 1 teaspoon )
7. 2 tablespoon of minced cilantro /dhoney pata
8. Powdered Spices( 1 teaspoon coriander powder/dhoney guro + 1/4th teaspoon turmeric powder + 1/2 teaspoon Paprika or Kashmiri chili Powder )
9. 1 teaspoon white vinegar or apple cider vinegar.
10. Sugar 1/2 teaspoon.
11. Salt as per your taste.
12. Boiled Potatoes (about 3 medium Potatoes )
13. Oil for deep frying or shallow frying and preparing the stuffing ( You can use peanut oil/sunflower oil/vegetable oil/canola oil )

Ingredients for breading:-

1. All purpose flour/maida
2. Bread crumbs
3. 2 eggs beaten
4. Salt as per your taste.
5. Black pepper powder/golmorich guro for sprinkling

Preparation :-

1. Boil the boneless fish with salt and water and keep aside.Then when it cools down flake it with your hand or spoon.
2.Boil Potatoes with salt and water,drain the water and keep it aside.
3. Chop/mince the ingredients as stated under the ingredient list.
4. Prepare the garam masala/spice mixture (point 2 under ingredients) and keep it aside.

Cooking:-

1. Add little oil into the frying  pan and fry the minced onion til til translucent/pink in colour and wilting then add the crushed garlic and fry til the raw smell is gone.
2. Then add the crushed Ginger and fry for 30 -40 second followed by the powdered spices and little water to avoid the spices from getting burnt.
3. Fry the mixture and keep it aside.
4. Then add little more oil in the frying pan and add the boiled ,flaked fish and fry .Then add the onion ,ginger ,garlic and spice mixture prepared earlier ( reserving 1 tablespoon to add in the potato mixture) and mix.Also add 1 tablespoon cilantro + white vinegar +1 teaspoon of the garam masala you prepared earlier + sugar and salt.Fry for a minute and then keep it aside to cool down.
5. To the boiled Potato add the rest of the cilantro + garam masala+ chopped chili+ salt as per your taste + remaining 1 tablespoon of onion,ginger and garlic mixture and mash everything together with your hands or a Potato masher and keep it aside.

Preparation of the Fish Chops and Breading it :-

1. Now make medium balls of the Potato ( if it is too moist you may add little maida/all purpose flour ) then flatten it and add little fish stuffing,then cover it up with the potato filling with care.
2. I made about 8 fish chops.
3. Beat the eggs with little salt and pepper and keep aside .
4. Next for the breading roll the fish chops in the all purpose flour/maida ,then dip in the beaten eggs and finally in the bread crumbs . Do it for all the fish chops.
5. Next go for second breading by dipping the breaded fish chops in the beaten egg and then in the bread crumbs and keep aside.Do it for all the fish chops.
6. Now you may fry them or keep it in the refrigerator for 1-2 hours and then fry.
7. You may either deep fry or shallow fry the fish chops.
8. To oil should not be too hot otherwise the fish chops will burn on the outside.
9. Fry the fish chops and then put it on a kitchen tissue to soak the excess oil and serve it with salad,tomato ketch up/ kasundi/mustard sauce and sprinkle of bit nun/black salt on the fish chops.
10. Perfect snacks with tea or coffee.

Pictures:-

























Friday, August 3, 2018

Chichinge Posto Recipe or Snake Gourd Recipe

Chichinge Posto Recipe or Snake Gourd Recipe




This simple dish can be served as a side with hot steamed rice and dal. For a change you may want to skip the  "Aloo Posto " with Chichinge  Posto or Snake Gourd Recipe .

Preparation Time - 10 min
Cooking Time - 20 min

Ingredients :-

1. 2 medium Snake Gourd /Chichinge/Hupo/Hopa
2. 1/2 cup sliced onion
3. 5 tablespoon Poppy seeds/Posto
4. 2 fresh chili (or as per your heat tolerance)
5. Salt as per your taste
6. Preferably  Mustard Oil or you may use Sunflower oil/Peanut oil/Vegetable oil.
7. Water to make poppy seed /Posto paste.

Preparation:-

1. Cut the Chichinge/Snake Gourd into small pieces and slice the onion.
2. Make poppy seed paste with water.

Cooking:-

1. Heat about 1-2 tablespoon of mustard oil and fry the Chichinge  with salt ,cover and fry til done and keep aside

2. Next add more oil as necessary and then fry the onion til golden brown and then add the poppy seed paste/posto bata and fry til oil seeps out and you get a nice aroma of the fried posto.

3. Then add the fried chichinge and then mix everything together,adds salt  per your taste( be careful as you have already added salt when frying the chichinge/hupo).

4. Lastly add the fresh slit chili,you may also crush the chili in a mortar and pestle / hamaldista and then add it.

5. Serve it with hot steamed rice and your choice of dal and non veg/veg curry and enjoy :-).

Pictures:-















Phulkopir Dalna or Niramish Phulkopi Recipe

Phulkopir Dalna or Niramish Phulkopi Recipe Please click here to see this recipe in English in you tube channel Please Click here ...

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