Thursday, September 26, 2013

Spicy fish curry...puNti macher jhal


I definitely love to experiment with different cuisines, but when it comes to soul food, it is always fish curry and rice for me,  that's a confession of a hardcore Bong. The list of fishes cooked in a Bengali kitchen is quite long, from exotic Hilsa to small  fresh water fishes like PuNti, Mourola etc.. Yes, you may not get these fresh where I live now, but the local Asian supermarket  which I consider a treasure trove, many a times helps to resolve the craving for my soul food. It has endless varieties of both fresh as well as vacuum sealed fresh water fishes. Whenever I go to the Asian supermarket, I look around the fish section. Looking for something that  looks familiar, I  then reach out to our ever reliable  friend google to find out more about the fish and then accordingly go for it. I have not been disappointed till now.

I found this packet of small fish in the local Asian Supermarket. It was labeled 'Mud Carp' shipped from Vietnam. The fishes looked like my all time favorite puNti mach. I tried my luck and bought one packet. After cooking the fishes I was delighted. It was exactly like the puNti I know. I made some crispy fried fishes to go with steamed rice and dal and I also made a spicy dry curry.


For the crispy fry, you need to clean up the fish first. Scale the fish, cut the fins and clean the intestine (the belly part). The fishes  being small, it  does take a bit of time. After cleaning, wash the fishes well, smear with some salt and turmeric powder and keep aside for 30 min.


Heat oil (preferably mustard oil) in a deep pan or kadhai. When the oil is hot, fry the fishes. Do not overcrowd the pan. Fry till both sides are golden brown. Serve hot with some rice and dal.


I also made a spicy dry curry with these small fishes, a favorite of mine. We call it macher jhal in Bengali. It is a dry spicy curry. Macher jhal can be made in various different ways, with mustard paste, or with onion and tomato. I went for the onion-tomato way this time. And of course I used the mud carp for this. You can use any fish, carp, tilapia, swai, anchovies, cod, perch, prawns etc.

Things need to make macher jhal or spicy dry curry with fish:

  • Fried small fish: 2 cups
  • Onion: 3/4 cup
  • Tomato: 1 large
  • Coriander powder: 1 tbsp
  • Red chili powder: 1-2 tsp
  • Turmeric powder: 1 tsp
  • Dry red chilies: 2-3
  • Green chilies: 3-4
  • Salt to taste
  • Sugar to taste
  • Mustard oil
  • Fresh coriander to garnish

Steps of making macher jhal or spicy dry curry with fish:


1. In a pan heat mustard oil, when the oil is hot add dry red chilies. Add finely chopped onions and cook till evenly brown.

2. Add tomato, sprinkle little salt, cover and cook till tomatoes are done.

3. In a bowl mix turmeric powder, red chili powder, coriander powder with few teaspoons of water. Add the spice mix. Cook till oil separates.

4. Add the fried fish, salt, sugar, green chilies, and little water (1/4 cup). Cover and cook for 5-6 min. Uncover and reduce the gravy. Sprinkle chopped fresh coriander leaves. Serve hot with steamed rice.


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Tuesday, September 17, 2013

Paneer Butter Masala


I'm back from the vacation. Had a great time with my family, enjoyed my stay in the busiest city in the US. Now it's time for some blogging.

When your  vacation plan involves too many things to  see/visit within a short span of time, you always end up feeling the need for another vacation at the end of it. Our vacation this time was one of those. And on return, you find yourself with too many chores, loads of laundry that one need to finish. Moreover, you hardly have the supplies to cook something elaborate. Usually before going for any vacation I always make sure that I have stored some fish, meat, eggs and paneer in the refrigerator, so that the need to rush to the groceries isn't there and you can put together a quick meal using these.

For my Friday dinner, I chose the easiest of them all, Paneer, and made paneer butter masala, quick, easy and yummy..

Paneer butter masala or paneer makhani is a popular North Indian dish, a perfect blend of mild spiciness and creaminess. The tomato based gravy brings a vibrant red color and tangy taste to the dish. I love to wipe off the last drop of gravy with roti or naan or bread. It is very similar to butter chicken, but much quicker as paneer is the main ingredient.


Things needed to make Paneer Butter Masala:



  • Paneer: 100 gm
  • Tomato: 3 large
  • Garlic: 1 tbsp
  • Ginger: 1 tbsp (divided)
  • Green chilies: 1-2
  • Mace: a floret
  • Green Cardamom: 2-3
  • Bay leaves: 2
  • Kashmiri red chili powder: 2 tsp
  • Kasuri methi: 1 tbsp
  • Garam masala powder: 1tsp
  • Honey: 2-3 tbsp
  • Fresh cream: 4-5 tsbp
  • Salt to taste
  • Butter: 4-5 tbsp


Steps of making Paneer Butter Masala:


1. Cut paneer into long thin slices. For the best result use homemade paneer.


2. In a large flat pan heat butter (1/2 tbsp), as the butter melts fry the the paneer pieces till surface brown. Do not overcook the paneer. Boil water in a large deep pan with cover, add a teaspoon of salt to the water. Take it out the fried paneer and dip in hot water for 15-20 min. This helps to keep the paneer soft.


3. To prepare the gravy, cut tomatoes into quarters. Heat a tablespoon of butter in the same pan used for frying the paneer.


4. As the butter melts, add mace, bay leaves and green cardamom, cook for 1-2 min. Add the tomato and garlic, cook till the tomatoes are done. Let this cool down. Discard the bay leaves, and make a smooth puree of the tomato, strain and discard any seeds or pieces of mace.


5. Drain the paneer and keep aside.

6. In a pan or kadhai, heat 2 table spoon of butter, as the butter melts add julienned ginger and green chilies, cook for 1 min, add the tomato puree, salt, kashmiri red chili and cook over low heat for 10-12 min. If the gravy looks too thick add few tablespoons of hot water. Add honey, mix well. Add the fried paneer, kasuri methi, garam masala powder and mix gently. Add fresh cream and cook for 5 min over low heat.  Transfer to a serving bowl and enjoy with some bread or roti or naan.


Print Recipe
Paneer Butter Masala / Paneer Makhani
Serves 3
Ingredients:
Paneer: 100 gm
Tomato: 3 large
Garlic: 1 tbsp
Ginger: 1 tbsp (divided)
Green chilies: 1-2
Mace: a floret
Green Cardamom: 2-3
Bay leaves: 2
Kashmiri red chili powder: 2 tsp
Kasuri methi: 1 tbsp
Garam masala powder: 1tsp
Honey: 2-3 tbsp
Fresh cream: 4-5 tsbp
Salt to taste
Butter: 4-5 tbsp
Procedure:
1. Shallow fry the paneer and dip them in hot water.
2. In a pan heat butter, add mace, bay leaves, cardamom, tomato, garlic and cook till tomatoes are done.
3. Let cool down and make a smooth paste.
4. In a pan heat butter, add the giger, green chili, tomato puree, cook for 10-12 min.
5. Add Kashmiri red chili, honey, and salt if needed add little water.
6. Drain the fried paneer and add to the gravy, add kasuri methi, garam masala, fresh cream, cook for 5 min. Serve hot.


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Wednesday, September 4, 2013

Dhokar dalna...lentil cake curry


Dhokar dalna is an authentic Bengali dish, where fried lentil cakes are simmered in flavorful gravy. It is a strictly vegetarian dish, sans the onion and garlic, specially made during Puja and other auspicious occasions. As a kid I used to hate Dhokar dalna. I had so many arguments with my mother regarding this particular dish. She used to force me to taste some and I was too adamant on not doing so. For some reason, the dish was a big no for me. When I grew up and found how good it tastes, I laugh recalling all those fuss I made. I'm sure with age our taste-buds also mature, the things we hated once is now loved.

If you ask me why this dish is called 'Dhokar dalna'? I have no clue. In Hindi / Bengali 'dhoka' means to cheat someone. I don't know who wanted to cheat whom with this dish.

Dhokar dalna is made from lentil paste. The lentil paste is cooked with  a few flavorful spices to form a cake. Then that cake is cut into pieces and fried. Finally the fried lentil cakes are cooked in an aromatic gravy. I'm sure from this description you already get the picture of the long process of 'dhoka' making. But the dish tastes so good and unique you won't mind the effort put into it.

Things needed to make Dhokar Dalna or Lentil Cake Curry:


For the lentil cake:
  • Bengal gram (cholar dal): 1 cup
  • Yellow split pea (motor dal): 1 cup
  • Ginger paste: 1 inch piece
  • Asafoetida (hing): a pinch
  • Green chili: 2-3 (optional)
  • Black seed (kalojire): 2 tsp
  • Cumin powder: 2 tsp
  • Red chili powder: 2 tsp
  • Turmeric powder: 1/4 tsp
  • Garam masala powder: 1 tsp
  • Salt to taste
  • Sugar to taste
  • Oil: 1 tbsp + little to grease
  • Oil to deep fry


For the gravy:
  • Bay leaves: 2-3
  • Cinnamon stick: 1 stick
  • Green cardamom: 4-5
  • Cloves: 4-5
  • Dry red chili (whole): 2-3
  • Tomato: 1 large 
  • Yogurt: 1/2 cup
  • Red chili powder: 1 tbsp
  • Turmeric powder: 1 tsp
  • Cumin powder: 2 tsp
  • Coriander powder: 2 tsp
  • Garam masala powder: 1 tsp
  • Salt to taste
  • Sugar to taste
  • Ghee: 1 tbsp
  • Oil: 3-4 tbsp


Steps of making Dhokar Dalna or Lentil Cake Curry:


1. It is best to use bengal gram and yellow split pea in 1:1 ratio for the best result. Soak both the dal for at least 6 hrs. I prefer to do it overnight. After a proper soaking, wash the dal well. Make a paste of the dal, asafoetida, ginger and green chilies (if using). Try to use as less water as possible while making the paste. And rather than making a creamy smooth paste, make a little coarse paste.


2. In a wide mouth deep pan heat 1 tablespoon oil. When the oil is hot, reduce heat and add the black seeds (kalojire). Add the lentil paste, salt, sugar, turmeric powder, red chili powder, cumin powder, garam masala powder, cook over low heat. Keep stirring continuously. Keep cooking till the lentil paste comes together and starts to leave the sides. Do not overcook. Make sure the bottom is not scorching. It is easier using a non-stick utensil for this particular step.

3. Take a flat plate or baking tray, grease that with little oil. As soon as you finish cooking the lentil paste, transfer the cooked lentil paste to the greased container and with a spatula level the paste. Let it cool down for 10 min.


4. After it cools down, cut cubes or any shape of your choice. It will be like 'Burfi'.




5. In a deep pan or kadhai heat enough oil for deep frying. Deep fry the lentil cakes to golden brown. Once the oil is hot, reduce the heat and fry the lentil cakes over a medium heat. Take out and keep on paper towel lined plate. These fried lentil cakes are called 'Dhoka'. Try some of these crispy fried lentils cakes, they are too good to resist.


6. You can make several different types of gravy for these lentil cakes. I did a very simple tomato-yogurt based gravy. For making the gravy, heat 3-4 table spoon of oil in a pan. When the oil is hot add bay leaves, whole red chilies, cinnamon stick, green cardamom, cloves, cook for 1-2 min or till the spices release a nice aroma. Add ginger paste and seeded, chopped tomatoes, cook till tomatoes are done. Add red chili powder, turmeric powder, cumin powder, coriander powder and cook for 3-4 min. As the spices are cooking, beat the yogurt with little sugar and water. Add the beaten yogurt, lower the heat and cook till there is no raw smell of yogurt. Add salt and sugar, mix well. Add a cup of hot water and let it boil, as it boils add the fried lentil cakes, ghee and garam masala powder. Cover and cook over low heat for 5-6 min. Check seasoning and adjust accordingly. Serve hot with pulao, luchi, roti, paratha.

You can make the fried lentil cakes and store in an air tight container in the refrigerator. Just before serving make the gravy and dunk in the lentil cakes. To bring richness to the gravy you can add cashew paste or melon seed paste while cooking and garnish with fresh cream.



Print Recipe
Dhokar Dalna (Lentil Cake curry)
(Serves: 6-8)
Ingredients for the lentil cake:
Bengal gram (cholar dal): 1 cup
Yellow split pea (motor dal): 1 cup
Ginger paste: 1 inch piece
Asafoetida (hing): a pinch
Green chili: 2-3 (optional)
Black seed (kalojire): 2 tsp
Cumin powder: 2 tsp
Red chili powder: 2 tsp
Turmeric powder: 1/4 tsp
Garam masala powder: 1 tsp
Salt to taste
Sugar to taste
Oil: 1 tbsp + little to grease
Oil to deep fry
Procedure of making the lentil cake:
1. Soak the lentils overnight, wash well. Make a paste with asafoetida, ginger and green chilies.
2. In a pan heat a table spoon of oil, add black seeds, and the lentil paste. Add dry spice powder and salt and sugar.
3. Keep stirring continuously, till the lentil paste starts to leave the sides.
4. Grease a flat plate, transfer the hot lentil paste and let cool down. Cut into cubes.
5. Heat oil for deep frying, deep fry the lentil cakes to golden brown. Take out and keep aside.
Ingredients for the gravy:
Bay leaves: 2-3
Cinnamon stick: 1 stick
Green cardamom: 4-5
Cloves: 4-5
Dry red chili (whole): 2-3
Tomato: 1 large 
Yogurt: 1/2 cup
Red chili powder: 1 tbsp
Turmeric powder: 1 tsp
Cumin powder: 2 tsp
Coriander powder: 2 tsp
Garam masala powder: 1 tsp
Salt to taste
Sugar to taste
Ghee: 1 tbsp
Oil: 3-4 tbsp
Procedure of making the gravy:
1. Heat oil in pan, add bay leaves, whole red chili and other whole spices, cook for 1-2 min.
2. Add ginger paste.
3. Add seeded and chopped tomato, cook till tomatoes are done.
4. Add dry spice powder. Cook.
5. Add beaten yogurt, cook for 5-6 min.
6. Add salt and sugar.
7. Add a cup of hot water, add the fried lentil cakes, ghee, garam masala powder. Cook for 5-6 min, serve hot.


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