Jeera Rice (Cumin Flavoured Rice)

            This flavorful way of serving your plain old boring rice will make it more appealing to the eyes. It tastes not only yummy with the flavor of ghee coming through along with the crunch of the fried cumin seeds, but it will complement any side dish that is served along with it. 

               Try serving it with some Butter Chicken, Dal Makhni, Paneer Butter Masala or Mutton Fry. Even a simple Dal fry will taste much more delectable when paired with jeera rice. So check out the step by step pictorial recipe to prepare this simple fare.

• 2 cups cooked rice
• 2-3 tbsp. ghee 
• 1 tsp. cumin seeds
• 2-3 green chilies, chopped
• salt to taste
• 2-3 tbsp. coriander leaves, chopped
• few slit green chilies to garnish (opt)

          Heat ghee in a pan and temper with the cumin seeds and green chilies. Sauté for a few seconds. 

          Then add the rice and salt to taste. Sauté for 2 minutes on a low to medium flame.

          When done, switch off the flame and add some chopped coriander leaves.

          Garnish with slit chilies and a sprig of coriander leaf. Serve with any side dish of your choice.

               Heat ghee in a pan & temper with the cumin seeds & green chilies. 

                          Sauté for a few seconds. 

                                 Then add the rice & salt to taste. Sauté for 2 minutes.

                                 When done, switch off the flame & add coriander leaves.

                                 Garnish with slit chilies and a sprig of coriander leaf. 

                     Serve with any side dish of your choice.

Shahi Paneer (No Onion & No Garlic - Jain Recipe)

 

          Shahi Paneer needs no introduction. It is a very popular Mughlai style Paneer recipe that is made with paneer in a rich tomato-cashew gravy. This gives a royal touch to the dish. Hence the name 'Shahi'. However, this is a Jain recipe without onion or garlic, apt to have during fast or any special festive occasion. 

          This gravy is smooth, velvety and has the richness and creaminess coming from the milk, cream, tomato and cashew nuts. It also has the flavors from all the dry spices added to it. 

          So it is a perfect side dish for steamed rice, jeera rice, plain biryani, pulao, naan, tandoori roti or chapatti. So check out the step by step pictorial recipe to prepare this amazing dish.

• 200 gms. paneer cubes 
• 3-4 tomatoes, roughly chopped
• 2-3 green chilies
• 1" ginger
• 8-10 cashew nuts 
• 1 tbsp. ghee
• 2 tbsp. oil
• salt to taste
• 1 tbsp. red chili powder
• 1 tsp. roasted coriander-cumin powder
• 1/4 tsp. turmeric powder
• 1/2 tsp. garam masala powder
• 1/2 tsp. fennel powder
• 1 cup milk 
• 1/3 cup cream 
• 1 tbsp. dry roasted kasuri methi 
• pinch of saffron 

          Grind the tomatoes, green chilies, ginger and cashew nuts into a smooth paste. Keep aside. 

         Heat 1 tbsp. ghee in a kadai / pan and sauté the paneer slightly. Immerse in cold water and keep aside.

          Now in the same pan, heat oil and add the ground tomato paste. Sauté for 2-3 minutes. Then add all the dry spices. Sauté till the oil separates. 

          Switch off the flame. Now add the milk, cream and water. Give it a mix. Then switch on the flame and cook the gravy on a low flame.

          When the gravy thickens slightly, add the soaked paneer and some water in which it was soaked, to the gravy. 

          Cook for 2-3 minutes and then garnish with dry roasted kasuri methi and saffron. 

         Serve along with steamed rice, jeera rice, plain biryani, pulao, tandoori roti, naan or chapatti. 

        

          Grind tomatoes, green chilies, ginger & cashew nuts into a paste. 

       Heat 1 tbsp. ghee in a kadai / pan and sauté the paneer slightly. 

                Immediately immerse in cold water and keep aside.

          Now in the same pan, heat oil & add the ground tomato paste. 

          Sauté for 2-3 minutes. 

                  Add all the dry spices. Sauté till the oil separates. 

           Switch off the flame & add milk & cream. Mix well. Then switch 

           on the flame and cook the gravy on a low flame.

           When the gravy thickens slightly, add soaked paneer & some water 

           if required, to the gravy.  Cook for 2-3 minutes.

                 Garnish with dry roasted kasuri methi and saffron. 

          Serve with steamed rice, jeera rice, plain biryani, pulao, tandoori

          roti, naan or chapatti. 

Chaler Payesh (Rice Kheer / Payasam / Pudding - Bong style)

              Chaler Payesh is a traditional Bengali Rice Kheer / Pudding / Payasam prepared with  Gobindo Bhog, a special variety of fragrant small grain rice. However, I had to use Basmati rice as the former was unavailable. This recipe involves a lot of stirring till the rice is well cooked and you get the desired consistency. Relish it at room temperature or chilled. So check out the step by step pictorial recipe to prepare this sweet delicacy.

          During the season, Date Palm Jaggery called Nolen / Notun Gur is also used to prepare this dessert. Then it is called Nolen Gurer Payesh. This type of jaggery is available only during winter and you can dish out a wide range of sweets with it. 

          Enjoy this chaler payesh as an after meal dessert or as a side dish with poori or paratha. It simply tastes awesome and soul satisfying. Among most Bengalis, this payesh is a must during special occasions like, festivals, weddings, birthdays, etc. without which any celebration is considered incomplete.

• 750 ml. full fat milk 
• 1 tbsp. ghee
• pinch of salt
• 1/4 cup Basmati rice 
• 1/2 tsp. cardamom powder
• 2 bay leaves
• 1/2 cup sugar candy 
• few chopped nuts

          Soak the rice for 30 minutes. Then drain well. In a bowl, take the drained rice and to it add a pinch of salt, ghee and cardamom powder. Mix well and keep aside.

         In a heavy bottomed saucepan, bring the milk and bay leaves to a boil. Simmer on a low flame for 4-5 minutes. 

         Now add the ghee rice and cook on a low flame. Keep stirring at intervals so that it does not stick to the bottom.

          When the rice is almost done, add the sugar candy and the chopped nuts (keep aside few to garnish). Cook further till the payesh comes to a desired consistency. 

          Switch off the flame and garnish with the chopped nuts. Serve at room temperature or chilled. 

Note - 

1.  You may also garnish with some dry rose petals and / or a pinch of saffron. However, it is purely optional. Traditionally it is not used. 

2.  In the absence of Gobindo bhog rice, you may make use of basmati rice as I did or any fragrant short grain rice. 

3.  I have sweetened this payesh with sugar candy for an authentic touch. However, you may add normal sugar or jaggery if you wish.

                 Mix the rice, a pinch of salt, ghee & cardamom powder. 

           Bring the milk & bay leaves to a boil. Simmer for 4-5 minutes. 

             Add the rice & cook on a low flame. Keep stirring at intervals so

             that it does not stick to the bottom.

           When the rice is almost done, add the chopped nuts (keep aside few

           to garnish).

                               and the sugar candy.

                   Cook further till the payesh comes to a desired consistency. 

                    Switch off the flame & garnish with the chopped nuts.

                     Serve at room temperature or chilled. 

Rui Macher Rezala (Rohu Fish in white gravy - Bong style)

 

            Rui Macher Rezala is a traditional and a very popular Bengali style fragrant Fish curry cooked in a creamy yogurt based gravy. With a slight aroma coming from the kewra water and the nutty flavour from the Cashew paste, this is surely a connoisseurs delight and is a sure shahi dish. 

          I made use of Rohu fish. However, any other variety works just as good. This recipe calls for a gravy with a slightly thicker consistency. It is mildly spiced, mostly coming from the ground peppercorns. There are many versions to this delicacy, but the end result is simply mouth watering. Mutton and chicken rezala are another two dishes which are also very popular.

          Rui Macher Rezala is very much a part of the menu in many Bengali restaurants in and around Kolkata. This recipe is also very popular in Bangladesh. This dish is usually cooked in mustard oil and some ghee for an authentic flavor. 

          It is a great party recipe and is mostly cooked during special occasions. Enjoy it with hot steamed rice or Basanti Pulao / veg. pulao for a great comfort meal. So check out the step by step pictorial recipe to prepare this amazing Durga Puja special dish. 

• 2-3 Rohu fish fillet, cleaned
• 1 tsp. lime juice
• 3 tbsp. mustard oil
• 1 tbsp. ghee
• 2-3 bay leaves
• 1" cinnamon stick
• 2-3 green cardamoms
• 4-5 cloves
• 2 dry red chilies
• 1 tsp. cumin seeds
• 1 onion, roughly chopped
• 1" ginger
• 3-4 garlic cloves
• 4 green chilies
• 1 tsp. roasted coriander powder
• 1 tsp. roasted cumin powder
• 1/2 tsp. pepper powder
• 1 cup yoghurt
• 6-8 cashew nuts
• 1 cup milk
• salt to taste
• 1/2 tsp. garam masala powder
• 2 green chilies, slit
• 1 tsp. kewra water

          Blend together cashew nuts and yoghurt till smooth. Keep aside. Grind the onion, ginger, 4 green chilies and garlic into a paste. Keep aside. 

          Marinate the fish with a pinch of salt and lime juice for 5-10 minutes. Heat 2 tbsp. oil in a pan and fry them till light brown. Keep aside. 

          Heat remaining oil and ghee and temper with bay leaves, cinnamon, cardamoms, cloves, cumin seeds and dry red chilies. Sauté for a few seconds.

          Add the ground onion paste and sauté for 2 minutes. 

          Add roasted coriander powder, roasted cumin powder and pepper powder. Mix well and sauté for a few seconds. 

          Now add the cashew-yoghurt mix and simmer for 2-3 minutes or till the oil separates. 

 

          Add the milk and salt to taste. Bring it to a boil. 

          Then add the fried fish and cook, covered, till the gravy thickens to a desired consistency.

          When done, add 2 slit green chilies, kewra water and garam masala powder. Give it a stir and switch off the flame.

          Enjoy this aromatic fish curry with hot steamed rice, or Basanti / veg. pulao. 

                      Marinate the fish with a pinch of salt & lime juice for 5-10 minutes. 

                      Heat 2 tbsp. oil in a pan & fry them till light brown. Keep aside. 

                   Heat remaining oil & ghee & temper with bay leaves, cinnamon, cloves, 

                      cumin seeds and dry red chilies. Sauté for a few seconds.

                          Add the ground onion paste and sauté for 2 minutes. 

                    Add roasted coriander powder, roasted cumin powder & pepper powder. 

                    Mix well and sauté for a few seconds. 

                        Add the cashew-yoghurt mix.

 

                       Simmer for 2-3 minutes or till the oil separates. 

                       Add the milk and salt. Bring it to a boil. 

                              Add the fried fish & cook, covered, till the gravy thickens to a 

                              desired consistency.

                       When done, add 2 slit green chilies, kewra water & garam masala 

                        powder. Give it a stir and switch off the flame.

                   Enjoy this aromatic fish curry with hot steamed rice, or Basanti / veg. pulao.