Friday, 24 April 2015

Shorshe Posto diye Parshe Machh / Shemot fish in mustard gravy

This fish is known as 'Parshe' in bengali, 'shevte' in konkani and 'shemot' in english.This is one of the mouth-watering bengali recipes which is a must have on the menu for special occasions like weddings/parties.It's a favourite in every bengali home..so if you have not yet tasted this preparation you are definitely losing on something precious :)

Ingredients-
fish - parshe/shevte/shemot
mustard seeds
poppy seeds
green chillies
tomato
red chilly powder
kala jeera/kalonji
turmeric/haldi powder
mustard oil
salt
water

Method-
Wash and clean the fish well.
Apply salt and turmeric powder and marinate for 2-3hours.
Freshly make a paste of mustard seeds, poppy seeds and green chillies.
You can also use ready made mustard powder which is available in the market, but I prefer to make a paste since the taste always enhances in the latter.
Heat some oil in a non-stick kadai.
Fry the fish lightly.
Now, remove the fish and add some kalonji to the oil.
Add roughly chopped tomato and the ground paste.Add some chilly powder, haldi powder and salt as per taste.
Fry till the paste and masala is cooked.
Add some water and cook.
Add the fried fish and cook for 2min.
Garnish with coriander leaves.
Serve hot machher jhal with steamed rice :)



Thursday, 26 March 2015

Moong Dal Dosa


Moong dal is very nutritious as we all know.This is another way of including it in your diet apart from the normal rice-dal.So if you have never had before try and enjoy these crispy moong flavoured dosas.. :)

Ingredients-
moong dal(1 cup)
urad dal(1/2 cup)
green chillies(2-3)
coriander leaves/dhaniya patta
salt
cumin seeds/jeera
oil

Method-
Wash the dals and soak them overnight or for 4-5 hours.
Grind the dals to a fine paste with little water.
Add salt,jeera,chopped green chillies and coriander leaves.
Heat a non-stick tawa.
Drizzle few drops of oil.
Take a laddle full of batter and prepare dosas.
When it becomes light brown turn it.
Serve hot dosas with chutney/sauce of your choice.

Monday, 23 March 2015

Green Peas Paratha/ Matar Paratha


This lip-smacking paratha is a better option if you are not in a mood to have deep fried kachoris :) What I mean to say is with the same inside stuffing of peas, you can have stuffed puris/kachoris or parathas.Not much ingredients required and yet you can enjoy this unique stuffed paratha..

Ingredients -
For the dough :
atta/wheat flour
salt
oil
water

For the stuffing :
green peas/matar
green chillies
ginger
ghee
asafoetida/hing
roasted masala(coriander and cumin/dhaniya,jeera)
salt
sugar

Method -
Knead the flour with some salt, oil and water.
Keep the dough aside covered.
Grind the peas with some green chillies and ginger to a paste.
Do not add water, let it be dry.
Dry roast some dhaniya and jeera seeds and grind them to a powder.
Heat a non-stick pan.
Add ghee. Once hot add hing.
Now add the ground paste and stir.
Add the freshly ground masala, salt as per taste and a pinch of sugar.
Let it cook for some more time.
Once done, remove it from flame and let it cool.
Make balls out of the dough.
Add stuffing inside each ball.
Roll into a roti with the help of a rolling pin.
Heat a tawa and fry the paratha on both sides with ghee.
Serve hot parathas with dum aloo or any sabji of your choice :-)

Thursday, 26 February 2015

Carrot-Beetroot Soup


Soup is something which all of us desire to have specially in winters or during cough/cold.It is a very healthy option even for babies.My son loved it for the taste and colour, and I loved it since he had such a nutritious meal with no fuss :P

Ingredients-
carrot (1medium)
beetroot (1/2)
onion (1small)
garlic (1-2cloves)
milk (2tbpsn)
salt
butter
oil

Method-
Wash the carrot and beetroot thoroughly.
Peel the skin and chop them roughly.
Boil/pressure cook them till soft.Do not throw the water.
Chop the onion and garlic finely.
Heat butter in a non-stick pan.Add few drops of oil so that the butter does not burn.
Put in the chopped onion and garlic.
Saute it for about 2min and turn off the gas.
Let it cool, then add it to the boiled carrot and beet and grind to a paste in a mixi.
Now put the paste in the same pan and add the water(in which carrot and beetroot were boiled).
Add salt as per taste.I did not add any pepper since it was for my toddler.
Once it comes to a boil turn off the gas and add few drops of milk.
Serve the delicious soup hot :-)