Murgir-r Patla Jhol aloo diye / Bengali style Chicken curry with potato in thin Gravy

Serve : 3-4

Ingredients

1. Chicken with bone (cut into medium size pieces) – 750 gm.

2. Potato (cut into halves) – 4

(medium)

3. Onion (thinly sliced) – 2 (large)

4. Tomato (chopped) – 1 (medium)

5. Ginger paste – 1 table spoon

6. Garlic paste – 1 table spoon

7. Whole Garam masala (Cinnamon – 1″ stick, Clove – 3, Green cardamom – 3)

8. Bay leaf – 2

9. Dry red chilli – 1

10. Turmeric powder – ½ teaspoon

11. Red chilli powder – 1.5 teaspoon

12. Garam  Masala powder – ½  teaspoon

13. Salt to taste

14. Cooking oil (preferably mustard oil) – 5 tbspoon

15. Chopped Coriander for garnishing.

Procedure :

1. Clean the chicken pieces and then marinate with turmeric powder salt and 2 tbspoon of oil for minimum 30 mins.

2. Smear the potatoes with salt and turmeric powder.

3. Heat 3 tbl spoon of oil in a large frying pan or kadai over medium flame. Shallow fry the potatoes into it and keep them aside.

4. Now add whole garam masala, bay leaf, dry red chilly (break them into halves)  into the remaining oil.

5. Then add chopped onion and fry till it turns golden brown. Sprinkle little amount of salt while frying the onion. Then add the ginger and garlic paste and cook till the raw smell of the masala goes away. Add the tomatoes and cook till tomatoes become mushy and the oil separates,

6. Now add marinated chicken, give it a good stir and cook for couple of minutes. Cover and cook for 3-4 mins.

7. Then add fried potato, mix well and cook until oil separates from the mixture.

8. Then add enough amount of hot water so that both chicken and potatoes dips well into.

9. Let the water comes to boil, check for salt and add if it is needed.

10. Then cover the pan with a lid and let it cook over medium flame.

11. Switch the gas off as the chicken becomes tender and gravy thickens as per your desire. I like this gravy to be little watery, that’s why it is called “Jhol”.

12. Now give it a standing time of 5-6 minutes and then serve hot with steamed rice.

- Enjoy your Meal -

Bhapa Shorshe Chingri: Steamed Prawns in Mustard, Poppy and Coconut bath.

Ingredients: (serves 3-4)

1. 18-20 medium sized fresh shrimp  - shell removed and de-veined (may leave the tail and head on)

2. 1/2 teaspoon turmeric powder

3. 3-4 tablespoon  mustard seeds  (combination of both yellow and black)

4. 3 tablespoon white poppy seeds

5. 6 Green chillies - more for garnish

6. 1-2 tablespoon yogurt, drained and whisked  or cream of coconut

7. 5 tablespoon pure mustard oil

8. 1/2 cup fresh grated coconut

9. 1/2 tsp sugar

10. salt to taste

Method:

1. Shell, de-vein and wash shrimps. Pat them dry. Sprinkle some salt and 1/2 teaspoon turmeric and allow them to marinate for about 15-20 minutes.

2. Soak the mustard & poppy seeds, in a few tablespoon of warm water (just enough to cover the spices) for about half an hour.

3. Grind the mustard & poppy seeds into a smooth paste with splashes of water. Do not make it runny. Remove to a bowl or tiffin where the recipe will be cooked.

4.  Now add the yogurt or cream of coconut, if you are using, half of the chillies and the grated coconut to the mustard and poppy paste.

5. Stir in the salt & sugar in this paste. Stir in half of the mustard oil. Coat the marinated shrimp with this paste and allow it to sit for 15 more minutes.

Process of steam cooking :

1. You have to have a container (we use the stainless steel container with a tight fitting lid) which can be cooked in and with a tight fitting lid.

2. Place the spice coated shrimp/prawn in the container. Add the rest of the mustard oil and the rest of the hot green chillies (slit them) and stir them in. Close tightly with a lid. If the lid is not very tight, cover the container with a foil and fit the lid in.

3. In a water bath: Place tightly closed container in a water bath, with water coming 1/3 was up to the sides of the container. Cook for about 15 minutes or until the shrimp is cooked and opaque.

or

4. To cook in the microwave, combine everything together as above in a microwave safe bowl. Cover with a lid and cook for 4 minutes. Remove from microwave, stir everything and again cook for 3-4 minutes, or until the shrimps are cooked through, are pink and curled. The cooking time will vary will the power of the microwave.

Serve hot with rice.

Tastes best when served with Rice

- Enjoy Your Meal - 

Spicy Mutton Curry / Pathar Mangsho'r Jhol

Cuisine : Indian

Serves : 3 - 4

Ingredients :

For Marination :

1. Mutton - 500gms with bone

2. Fresh Dahi / Yogurt (Not sour) - 2-3 tbsp

3. Tumeric Powder - 1/2 tsp

4. Salt - 1 tsp

For the Curry :

1. Mustard Oil : 4-5 tbsp

2. Bay Leave - 2 nos.

3. Green Cardamom - 2 nos.

4. Cinnamon Stick - 1.5 inch stick

5. Onion Paste - 4 tbsp

6. Sliced Onion - 1 small

7. Ginger/Garlic Paste - 1.5 tbsp

8. Everest Meat Masala - 2 tsp

9. Warm Water - For Gravy

10. Kasturi Methi / Coriander Leaves - For garnishing

11. Garam Masla Powder - 1/2 tsp

12. Potato : Cleaned, Cut into half.

13. Chilli Powder - 2 tsp

14. Haldi Powder - 1/4th tsp

15. Dhania Powder - 1 tsp

16. Jeera Powder - 1/2 tsp

17. Salt as per taste

18. Sugar - 1 tsp.

Method :

1. Clean the mutton properly, strain and marinate with the items mentioned under marination. Refrigerate for atleast 2 hours. Take out 30 mins before you start cooking.

2. Fry the potatoes with a sprinkle of salt in the mustard oil till golden brown and keep aside.

3. Add the sugar to the same oil and with till it caramelises and bubbles up.

4. Add the bay leaves, Cinnamon stick and cardamom. Saute for 10-15 secs and add the sliced onion.

5. Once golden brown, add the onion paste and fry till it changes colour. Once done add the ginger garlic paste, Chilli Powder, Dhania Powder, Jeera powder and a little salt. Saute the masala for 5 mins and add the everest meat masala powder. Add a little water so the spices dont burn. Mix well and saute till the raw aroma of the masala subsides.

6. Now add the marinated mutton to the masala and mix everything well and cook uncovered for 2-3 mins.

7. Now cover and reduce the flame to medium. Keep stirring in between and cover and cook for about 10 to 12 mins till the mutton is half cooked.

8. Now transfer all into a medium pressure cooker, add warm water as per consistency desired. Mix well and check for salt and spice. Keep the fried potatoes on top. cover the cooker and cook for 2-3 whistles on high. Leave the cooker aside till the steam subsides completely.

9. Once ready open the cooker, add some crushed kasturi methi or chopped corriander leaves and the garam masala.

10. Serve hot with Rice, Roti, Rumali Roti, Naan, Lachha Paratha or Plain Paratha.

- Enjoy Your Meal -

Chole / Channa Masala

An easy and lightly spiced version of chana or chole or chickpea curry.

Cooking Time : 30 mins

Serves : 3-4

For pressure cooking the chickpeas:

1) 1 cup chole (dry chickpeas or white chana) - soaked overnight
2) 1 inch cinnamon(dalchini)
3) 1/2 black cardamom
4) 6-8 black pepper
5) 2 cloves (lavang)
6) 1 tej patta
7) 1 teaspoon ajwain (carom seeds)
8) pinch of soda
9) water for pressure cooking
10) salt as required.

For cooking:

1) 1 big onion diced into cubes
2) 2 medium tomatoes diced
3) 1/2 tbsp ginger paste
4) 2 green chilies, slit
5) 2 tablespoon oil
6) ½ teaspoon turmeric powder (haldi)
7) 1 teaspoon kashmir red chilli powder or deghi mirch or red chili powder
8) 1/2 teaspoon coriander powder
9) 1/2 teaspoon channa masala
10) 1/2 teaspoon garam masala
11) 1 teaspoon kasturi methi crushed
12) chopped coriander leaves(optional)

How to prepare recipe :

Cooking chickpeas:

1) Rinse the chickpeas well. soak in enough water overnight or for 8-9 hours. drain the soaked chickpeas.

2) In a pressure cooker, take the chickpeas, black cardamoms, pepper, cloves, cinnamon, tej patta, carom seeds, a pinch of soda and salt.

3) Pressure cook the chickpeas/chole for 2 whistles on a medium flame, keep the chickpeas aside. no need to drain them.

Preparing the masala:

1) In another pan heat oil, add the diced onions & saute them till translucent or light brown, then add the tomatoes

saute till the tomatoes soften and till the oil start to leave the sides.Remove and keep aside.Once cooled grind with 2 tbsp water to make a fine paste.

2) In the same pan, add the green chilies, and ginger. Fry for 30 secs and add turmeric powder, red chilli powder, coriander powder and chana masala. Mix very well.

3) Add the sauted onion-tomato paste to this mixture. Mix very well and simmer for 5-7 minutes or more till the gravy or curry becomes smooth and slightly thickens.

4) Now add the drained Chana and mix well. Don't discard the water. We will use it later.

5) After 4-5 mins add the water as per your desired consistency.

6) Mash a few chickpeas with the spoon to thicken the gravy or curry.

7) Lastly add garam masala powder and crushed kasturi methi leaves..

8) Check the taste and add more salt if required.

9) Garnish with chopped coriander leaves.

10) Serve chole masala hot with roti, rice, poori, naan or bhatura.

11) To spice the chole more, serve them with finely chopped onions, green chilli and lemon wedges.

- Enjoy Your Meal -

Kalo jeere diye Patla Maacher Jhol

Ingredients:        
                       
Cooking time: 30-40 minutes

6-8 pieces of Rohu / Katla Fish
2 medium potatoes peeled &cut length wise
2 medium / 3 small tomatoes
3-4 split green chillies
1/2 tsp of nigella seeds or kalo jeera
1  tsp of cumin powder
1 tsp of turmeric powder
1 tsp chilli powder
1 tbsp onion paste
Salt and sugar to taste
Warm water as per consistency
Coriander leaves (chopped)
Mustard oil for cooking


Method:

1) First of all, rub salt and turmeric powder on the fish pieces and then deep fry them in mustard oil. Keep them aside.

2) Cut the tomatoes in slices or just dice into big pieces and keep aside.

3) Pressure cook the potatoes with salt for 1 whistle and keep aside.

4) Heat mustard oil in a wok and oil turns smoking hot, add nigella seeds. When they begin to crackle, add the onion, saute for a few minutes and then tomato and green chilli paste. Sauté.

5) Add cumin powder, chilli powder and turmeric powder. Sauté again. If the masala becomes too dry, add a bit of water during sautéing.

6) Once the masala is cooked add the boiled potatoes and saute for 2 mins.

7) Now measure out warm water as per your requirement for gravy. Sprinkle salt and let the gravy bubble up.

8) Slide in the fish pieces. Cook covered on medium heat for 4-5 minutes.

9) Spread the coriander leaves on top and mix in.

10) Serve hot with rice

Creamy Moong Daal

Cuisine: Indian
Serves: 3-4
Time : 15 mins

Ingredients

½ cup moong dal roasted
1 ½ cups water to cook dal
2 tsp - Ghee
½ tsp cumin / jeera
1 to 2 green chilies chopped
1 tsp ginger grated or cut into small pieces
A pinch of asafoetida
1/4 tsp of turmeric / haldi
Salt as needed
¾ cup water (little more or less)
1/4 cup milk
Coriander leaves chopped for garnishing

Procedure :

1. Wash and cook dal until soft with 1.5 cups water, turmeric and salt in a pressure cooker or a pot.
2. Add ghee to a hot pan, allow cumin to crackle. Add chilies, ginger & asafoetida. Fry for 30 secs.
3. Pour little water and dal. Stir and cook till it begins to bubble.
4. Turn off heat. Add milk and stir. 5. Garnish with Coriander leaves.
6. Serve with hot steamed rice or phulkas.

Healthy Mixed Vegetable Stew

Preparation Time : 10-15 minutes

Cooking time : 15-20 minutes

Servings : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients :

Carrots 1 inch cubes 2 medium

Potatoes 1 inch cubes 1 medium

Cauliflower 1/4 small

Frozen Green peas 1/2 cup

Cabbage chopped 6-7 outer leaves

Spinach / Palak Leaves 6-7 (optional)

Onion sliced 1 medium

Celery chopped / Onion Flower stalks 1 big - cut into 2 inches length

Refined flour (maida) 1 1/2 tablespoons

Vegetable stock / Water - 3-4 cups

Oil 2 tablespoons

Salt to taste

Little Sugar for flavouring

Black peppercorns crushed 7-8

Milk 1/2 cup (Can replace with coconut milk for more authentic taste)

Boiled Macaroni (optional) - If serving for children then for some added fun.

Procedure :

1. Heat oil in a deep pan. Add onions and sauté till transluscent. Add celery / onion stems and continue to sauté for a minute.

2. Add refined flour and stir quickly for 10-15 secs, add a little water so that the flour does not burn.

3. Add potatoes and saute for a min or so, then add all the other veggies (except spinach), saute for a min.

4. Add vegetable stock and salt and sugar. Cover and cook for eight to ten minutes or till the vegetables are done. If adding spinach, add now and mix.

5. Add freshly crushed black peppercorns and mix.

6. Add milk / coconut milk and let the mixture come to boil.

7. Add boiled macaroni.

8. Serve hot with garlic bread or bread toast or Bun.

- Enjoy Your Meal -

Black Rice Kheer !

One of the yummiest Kheer I ever had and made.. My mother-in-law's recipe !

Black rice - 1/2 cup
Milk - 1/2 ltr
Sugar - 1/3 cup or as per personal choice
Cardamon powder 1/2 tsp
Bay leaf - 1
Salt - 1 pinch

Clean and soak the rice in 3 times the amount of rice for about 4-5 hours.  1 1/4 cup to 1 1/2 cup as per the rice quality. Use exact measurement as we will use the soaked water as it has a lot of nutrition.

One soaked pressure cook the rice with the same water, bay leaf and salt for 6-7 whistles. Leave it till the pressure leaves.

Boil the milk and reduce it to around 3/4th of the quantity or even half. The more it reduces the more tastier it will be. You can add the sugar in the milk itself once boils and keep aside.

Open the lid of the cooker. Add the milk stirring constantly and bring to a light boil till the Kheer comes the required consistency. Keep it just a little  liquidy when you switch of the flame cause once it cools.. It will become slightly thicker. Add the cardomom powder and your Kheer is ready.

Do make and let me know how it tasted. A definite try. 

Gobhi, Aloo & Mattar Curry (Pure Veg)

Prep Time : 15 mins
Cooking time : 20-25 mins
Serves : 3 - 4

Ingredients:

1 small Cauliflower cut into florets
Potato 1 big - medium quarters
Green peas - 1 hand full blanched
Tomatoes – 2 medium, diced
Ginger, grated – 1.5 tsp
Cumin Seeds – 1/2 tsp
Tej Patta - 1 medium
Dry red chilli - 2 broken
Chili powder – 1.5 tsp ( adjust according to taste )
Turmeric powder - 1/4 tsp
Cumin powder – 1 tsp
Kasturi Methi leaves - 1 tsp crushed
Garam Masala – 1/2 tsp
Sugar - 1/2 tsp.
Salt to taste.
Hot water - 1-2 cups
Oil – 2 tbsp for cooking
Oil for shallow frying
Coriander leaves for garnishing.

Instructions :

Wash and clean the gobi. Chop into florets. Soak in salt and turmeric water for 10 mins. Drain the water.

Cut the potatoes into medium quarters, wash and keep aside.

Parboil the green peas and keep aside.

Heat a kadai with oil. Shallow fry the gobi and potatoes with littles salt and a pinch of haldi. Keep aside.

Heat kadai with oil, add cumin seeds, tej patta and dried red chilli. Then add grated ginger, saute for 30 seconds and add the diced tomatoes with the Turmeric powder, jeera powder, red chilli powder and salt. Cook till tomatoes is mushy, leaves oil and the masala is cooked well.

When masala is thick, the fried cauliflower and pototoes and continue to cook for some more time so that the masala quotes well. Now add the green peas and sugar.

Finally add 1-2 cups of hot water and bring to boil. And cook till it thickens. (Add water according to your prefer consistency).

Check salt. Add the crushed methi leaves and Garam masala.

Garnish with fresh coriander leaves.

Serve hot with Plain Rice, Pulao, Roti or Poori.

-  ENJOY YOUR MEAL -

SHORSHE BATA DIYE MAACHER JHAL OR SPICY BENGALI MUSTARD FISH CURRY

Macher Jhal  Or Bengali Fish In Mustard Gravy  is a very popular and authentic fish recipe of Bengal. As every Indian knows Bengalis are fond of fish, they eat fish almost everyday in a week. Fish is the main item of their daily menu.

Recipe type: Fish

Cuisine: Bengali

Serves: 3-4 People

INGREDIENTS

1. Rui Mach/ Rohu Fish: 5-6 medium size Pieces

2. Yellow Mustard Seed: 4 Tbsp.

3. Black Mustard seeds : 2 tbsp

4. Poppy Seed/ Posto/ Khus-khus: 2 Tbsp. (Optional)

5. Garlic Pods : 3-4 small

6. Tomato: 3 medium

7. Slit Green Chillies: 5-6

8. Kalonji or Nigella seeds : 1 tsp

9. Turmeric Powder: 1 Tsp.

10. Red Chili Powder (preferably Kashmiri Red Chilli): 1 Tsp

11. Jeera Powder : 1/2 tsp (optional but enhances the flavour)

12. Curry Leaves : 10-15

13. Mustard Oil: 3 Tbsp. (Do not change to any other oil if you prefer the authentic flavour of the dish)

14. Salt to taste

15. Sugar - 1 tsp

MAKING THE MUSTARD PASTE :

Soak the Mustard seeds and garlic pods in warm water for about 30 mins. Grind and make a thick paste, add a pinch of salt and keep aside for around 1 hour.

Instead of Mustard Paste Mustard Powder can also be used.

Make a paste of the Poppy Seeds with a little water and Salt. Adding Poppy Seed Paste optional but it gives a rich texture and taste to the gravy.

INSTRUCTIONS :

1.Clean Fish chunks carefully and rub little Salt and Turmeric Powder to the Fish pieces and leave those for at-least 15 minutes.

2. Cut the tomatoes length wise in 1/2 inch thickness.

3. Take sufficient amount of Mustard oil (so that the fish dips by half)  in a Kadai and heat the oil.

4. One the oil starts to smoke, fry Fish pieces very carefully in medium heat till the fishes turn golden brown in color.

5.Strain Fish Pieces from oil and keep them aside.

6. In the same oil add Nigella seeds, Curry leaves, Slit green chillies and sliced tomatoes. Add half tsp turmeric powder, chilli powder, Jeera Powder, little salt and a little sugar for added flavour and cook for around 6-7 minutes or till the aroma of uncooked tomatoes goes and it becomes mushy.

(For a rich color add Kashmiri Red Chilli Powder)

Now add Poppy Seed paste and cook for 1 more minute (optional) [Skip this step if not using poppy seeds.]

Add 3 cups of water to the Kadai, wait for 1 minute  and add the Mustard Paste.

(Adjust water as per your required consistency and check salt likewise - I prefer medium consistency)

Now bring the mixture to boil. Cover and cook for 8-10 minutes till the bitter flavour of the mustard vanishes.

Now add Fried Fish pieces to the Gravy.

Cook for around 8-10 minutes in medium flame and turn fired fishes to coat them properly with the Mustard Gravy.

Now add 1 Tbsp. of Raw Mustard oil to the gravy and cook for 1 more minutes. Cover and leave for few minutes.

Garnish with chopped coriander leaves and serve the Spicy Mustard Fish Curry or Shorshe Bata diye Maacher Jhal with Plain Rice.

- Enjoy your Meal -

Orange Marmalade

Ingredients :

750 gms oranges, 4 to 5 medium
1 lemon, zest finely grated and juiced
6 cups water
750 gms sugar

Note : My oranges were sweet.. So I used 1:1 ratio. So add sugar according to your preference.

Makes about 2 medium jars.

Directions :

Wash the oranges and lemon thoroughly. Cut the oranges into 1/8-inch slices using a mandoline or slice using knife removing the seeds as you go. Stack the orange slices and cut them into quarters. Place the oranges into an 8-quart stainless steel pot. Add the lemon zest and juice and the water to the pot, set over high heat and bring to a boil, approximately 10 minutes. Once boiling, reduce the heat to maintain a rapid simmer and cook, stirring frequently, for 40 minutes or until the fruit is very soft.

Meanwhile, place a small plate in the freezer. Increase the heat under the orange mixture to return to full boil. Add the sugar and stir the mixture continually, until it reaches 222 to 223 degrees F on a deep-fry or candy thermometer, and darkens in color, approximately 15 to 20 minutes. You may need to adjust the heat in order to prevent boil over.

Test the readiness of the marmalade by placing a teaspoon of the mixture onto the chilled plate and allowing it to sit for 30 seconds. Tilt the plate. The mixture should be a soft gel that moves slightly. If mixture is thin and runs easily, it is not ready.

Once ready fill in jars while it's still warm, up to the rim and close lid.

Place in a cool dry place and allow to sit at room temperature for at least 24 hours before opening.

Once open, store in the refrigerator. Unopened marmalade will last for up to 6 months.

Enjoy

Italian Bruschetta with Tomato, onion, garlic and mozzarella.

Prep time : 5 mins
Cooking time : 15 mins
Total time : 20 mins

Recipe type: Appetiser
Cuisine: Italian
Serves: 6 slices

Ingredients

Slices of french bread (Baguette): 6 or normal white bread slices
Diced Tomato: 1/2 cup
Chopped Onion: 1/2 cup
Chopped Garlic: 1 tbsp finely
Chopped Green chili: 1 tsp finely
Olive oil / Good refine oil: 1 tbsp
Butter : for brushing
1 tbsp : Dry basil or fresh coriander or mixed herbs or Italian seasoning
Mozzarella cheese : grated about 6 - 8 tsp
Salt: 1 tsp

Instructions

1. Heat olive oil or any good refine oil in a pan and add chopped garlic and onion. Saute for a minute.
2. Add tomato, green chilies, dry basil/mixed herbs, salt and cook for few seconds. If adding coriander then add later.
Don't let tomato get over cooked.
3. Brush butter on the slices of baguette bread or plain slices, add the above mixture on bread as topping. Add a tsp of grated cheese on each slice.
4. Cook the bread in preheated oven at 190-200 degree centigrade for about 7-8 minutes or till bread is crisp.

Italian bruschetta is ready.
Serve hot.

Vegetable Dalma : An age old authentic odia food.

Dalma is a traditional dish of Orissa. It is a kind of dal which contains nutritious vegetables like potato, brinjal, pumpkin, Arum and many others of your choice. 

It is easy to prepare and at the same time consists of essential vitamins, nutrients and minerals present in vegetables.

Preparation Time : 10 mins
Cooking Time : 15 mins
Serves : 3 - 4

For pressure cooking :

100 gms Harad Daal
1 big potato
100 gms Pumpkin
1 medium Brinjal
2-3 Arbi / Arum (Saru)
1 medium Tomato
1 inch ginger crushed
1/2 tsp chilli powder
1/2 tsp sugar

Salt to taste

For tempering :

2 tbsp ghee
1 tbsp cumin seeds / jeera or 1tbsp of panch phoron
6 -7 Dried red chillies
A pinch of hing / asafoetida

For garnishing :

2 tbsp Jeera and Dried red chilli dry roasted and powdered.

Method :

1. Cut all veggies into quarters i.e., approx 1.5 inch size.
2. Wash and clean the daal.
3. Take a medium size pressure cooker and add the daal first. Then add all the veggies and add water just enough that all the veggies are just submerged.
4. Add the crushed ginger, haldi powder, salt and sugar.
5. Pressure cook for 2 whistles on high and switch off just before the 3rd whistle. Leave to cool.
6. Take around 2 tbsp ghee. Once its hot, add 1 tbsp whole jeera, 6-7 red chillies, a pinch of asafoetida / hing and stir for about 20-30 secs and then add the daal from the cooker (Check consistency and add water according to your desired consistency if you prefer a little thin dalma) and boil it for 2-3 mins or so.
7. Add 2 tbsp jeera and red chilli dry roasted powder at the end for garnishing.
8. Serve with hot rice, a little ghee  on top and lemon wedges for the added flavour.

- Enjoy your Meal -

Maacher Kaalia / Spicy Bengali Fish Curry

Macher Kalia (spicy and rich fish curry) is one of the most favorite dishes from Bengali cuisine. Rui Mach or Rohu fish is suppose to be one of the regular staple diets of every Bengali household. Rohu is easily available in any Bengali fish market and also it is one of the most affordable fish you can find.

Preparation time : 15 mins

Cooking time : 30 mins

Serves : 4 - 5

Ingredients

1. Rui  Mach / Rohu Fish 7 - 8 pieces (pieces should be little around 1" thick)

2. Potato 2 big (cut into quarters length -wise)

3. Onion Paste 3 Tbsp (In authenic Kalia - Onion Juice is used but I don't like to waste the remains so I add all of it.)

4. Ginger  paste - 1 tbsp

5.  Garlic Paste - (1/2 tsp - Optional)

6.  Tomato 1 large finely choped or grinded  into a paste.

7.  Turmeric powder - 1/4^th tsp

8.  Chilli powder 1 tsp (You can adjust as  per taste.

9.   Jeera Powder - 1 tsp

10.  Salt & Sugar according to taste. (I like it little sweet so as to get the spicy, tangy and sweet - all three flavours together. Sugar actually brings out the taste).

11.  Whole Jeera - 1 tsp

12.  Bay leaf 2

13.  Dry red chilli 1

14.  Mustard oil 6-7 table spoon

15.  Kasuri Methi Leaves - 1 tsp crushed          (optional)

16.   Garam masala powder few pinch              (optional).

17.  Corriander Leaves for Garnishing.

Recipe

1.Clean & wash fish. Marinate with salt       and turmeric powder. Keep Aside.

2. Wash potato pieces and keep aside.

3. Heat oil in a pan. Fry potato quarters to golden and keep aside. In the same Kadai, fry fish pieces to nicely golden. Take out from oil and keep aside.

4.To the same oil, add sugar and let it caramelize, add whole jeera, dry Chilli, and bay leaf. Now add the combination of onion paste, ginger-garlic paste, turmeric powder, chilli powder, jeera powder and 1 tsp of salt. Fry until raw smell disappears. Keep stirring, so the masala doesn't burn otherwise the gravy may turn bitter. Cook until oil separates from the spice.

5.Now add tomato paste. Cook until raw smell of tomato is gone and oil is separated.

6.Add potato and salt. Mix well. Cook few minutes over medium heat. Add 1 and half cups hot water (water as per the gravy consistency you want). Bring to boil. Cook covered for 4-5 minutes over low heat or until potato pieces are cooked properly. Now add fish and cook for 2-3 minutes.

7.Turn off heat and add kasuri methi & garam masala powder. Sprinkle some strands of Coriander leaves, cover with a lid & leave it for a few minutes standing time before serving.

8."Macher Kalia" is ready and tastes heavenly with steaming hot plain rice.

- Enjoy your Meal ! -