Mourola Macher Paturi - (Mola Carplet / Anchovies Fish cooked in Banana Leaf - Bengali Style)

          This is a traditional Bengali delicacy where small river water fish is cooked in a banana leaf. It is a very simple and an easy recipe as too much of preparation is not required. All it needs is to mix all the ingredients and cook in a banana leaf on a low flame. And in just 20 minutes it is ready to be enjoyed with plain steamed rice. 

          It can also be steam cooked to perfection. These small river water fish can be substituted with anchovies too. They are especially prepared during special occasions. So check out the step by step pictorial recipe to prepare it.

• 200 gms. Morula maach (fish), cleaned and rinsed well
• 1 onion, chopped
• 4 garlic cloves, chopped
• 2 green chilies, chopped
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. red chili powder 
• 1 tsp. roasted cumin powder
• 2 tbsp. mustard oil
• 2-3 tbsp. coriander leaves, chopped
• 2 tbsp. fresh coconut, grated 
• 1 tbsp. mustard paste
• 1 tsp. lime juice  
•  banana leaves as required

          Marinate the fish with a pinch of salt, turmeric powder and red chili powder for 5 minutes. Then mix with rest of the ingredients. 

          Now place a banana leaf on a pan and transfer the contents on it. Cover with another banana leaf and lid. Cook on a low flame for 8-10 minutes.

          Flip it over and cook, covered for another 8-10 minutes. When done, switch off the flame and garnish with coriander leaves. Serve with hot steamed rice.

                     Marinate fish with a pinch of salt, turmeric powder & red chili powder 
                     for 5 minutes. 

                       Then mix with rest of the ingredients. 

                        Now place a banana leaf on a pan & transfer the contents on it. 

                      Cover with another banana leaf & lid. Cook on low flame for 8-10 min.

                   Flip it over & cook, covered for another 8-10 minutes. 

                           

                    Garnish with coriander leaves & serve with plain steamed rice.

   

Mourola Macher Tok (Mola Carplet / Small Fish In Tangy Gravy)

          These small river water fish is a Bengali delicacy. Cooked in a lime based gravy, it is best relished with plain steamed rice. It is light on the tummy as hardly any spices goes into it. A very simple and an easy recipe, you can add some kaffir lime leaves to give this dish a nice lemony flavour. Do cook it in mustard oil for an authentic touch. So check out the step by step pictorial recipe to prepare it. 

• 250 gms. Fish, cleaned and rinsed well
• 2 tbsp. +1 tsp. mustard oil
• 1/2 tsp. mustard seeds 
• 1 dry red chili
• salt to taste
• 1/2 tsp. turmeric powder
• 2 green chilies
• 1 tsp. lime juice or to taste 
• 1 tsp. whole wheat flour mixed with 1/2 cup water
• 1 tsp. coriander leaves, chopped (opt)

          Marinate the fish with a pinch of salt to taste and turmeric powder for 10 minutes. Heat 2 tbsp. oil and fry the fish till light golden in colour. Drain and keep aside.

          Temper the same oil with mustard seeds and dry red chilly. After it stops spluttering, add the turmeric powder and green chilly, followed by 1 cup water, lime juice and salt. 

         Bring it to a boil and then add the fried fish. Simmer on low flame for 2-3 minutes. Add the flour mix and further simmer for a minute. 

          When done, switch off the flame and add the coriander leaves and remaining 1 tsp. oil. Serve with hot steamed rice.

                  Marinate fish with a pinch of salt & turmeric powder for 10 min. Heat 2 tbsp.
                  oil & fry the fish till light golden in colour. 

                    Temper the same oil with mustard seeds & dry red chili. 

                    After it stops spluttering, add turmeric powder & green chili, 

                    followed by 1 cup water, lime juice & salt. 

                    Bring to a boil & add fried fish. Simmer on low flame for 2-3 minutes. 

                      Add flour mix & further simmer for a minute. 

                    When done, switch off flame & add coriander leaves & remaining 1 tsp. oil.

                                  Serve with hot steamed rice.

Rui Macher Jhaal (Rohu Fish Curry - Bengali Style)

          This is my style of a Bong fish curry that I generally prepare for a weekend lunch. In this recipe, I have used Rohu fish and made a slightly dry spicy gravy. It just has a tempering of panch phoron, followed by onion, ginger-garlic paste, tomato paste and Kashmiri red chili powder to give a vibrant red colour to the dish. It is a very easy and a simple recipe. Tastes awesome if had with hot steamed rice and with a dash of lime. So check out the step by step pictorial recipe to prepare it. 

• 4 Rohu fish pieces
• 3 tbsp. + 1 tsp. oil mustard oil
• 1 tsp. panch phoron (equal quantities of fennel, mustard, cumin, fenugreek & nigella seeds/kalonji)
• 1 onion, chopped
• 1 tsp. ginger-garlic paste
• 1/2 tsp. turmeric powder
• salt to taste
• 1 tsp. tomato paste
• 1 tbsp. red chili powder
• 1-2 green chilies, slit
• 1 tsp. coriander leaves, chopped

           Marinate the fish pieces with a pinch of salt and turmeric powder for 10 minutes. Heat 3 tbsp. oil in a pan and fry the fish pieces on both the sides till light golden in colour. Keep aside.

          Temper the same oil with panch phoron and allow it to splutter. Add the onion and saute till light brown.

          Now add the ginger-garlic paste, tomato paste, turmeric powder and red chili powder mixed with some water. Saute till the oil separates.

           Add 1/2 cup water, salt, fried fish pieces and slit green chilies. Simmer on low flame for 2-3 minutes or till the gravy is slightly reduced. 

          When done, switch off the flame and add the remaining mustard oil. Garnish with coriander leaves and serve with hot steamed rice for a sumptuous meal. 
 

                      Heat 3 tbsp. oil & fry marinated fish till light golden in colour. 

                     Temper same oil with panch phoron & allow it to splutter. Add onion &
                     saute till light brown.

                     Add ginger-garlic paste, tomato paste, turmeric powder & red chili powder 
                     mixed with some water. 

                      Saute till the oil separates.

                      Add 1/2 cup water, salt, fried fish pieces & slit green chilies. Simmer on 
                       low flame for 2-3 minutes or till gravy is slightly reduced. 

                       When done, switch off the flame & add remaining mustard oil. 

                      Garnish with coriander leaves.

                                Serve with hot steamed rice for a sumptuous meal. 

       

Chana Dal Paratha (Bengal Gram Lentil Flat Bread)

          Here are some protein rich and healthy parathas made out of Chana dal (Bengal Gram Lentils). They are not only wholesome and filling, but a hearty breakfast dish. In fact, you can have them any time of the day. Any leftover dal too can be used to dish out these yummy parathas. Best had hot with either some plain yoghurt, pickles or butter. So check out the step by step pictorial recipe to prepare it.

• 1 cup atta (whole wheat flour)
• salt to taste
• 1 tbsp. oil 

Stuffing--

• 1/2 cup chana dal (Bengal gram lentil), soaked for 30 minutes
• 2 tbsp. oil
• 1/2 tsp. cumin seeds
• 1/4 tsp. asafoetida (hing)
• 1-2 green chilies, chopped
• 1 tsp. ginger, grated
• 1/2 tsp. turmeric powder
• salt to taste
• 1/2 tsp. red chili powder
• 1 tsp. roasted coriander-cumin powder
• 1/2 tsp. roasted panch phoron powder (opt)
• 1 tbsp. kasuri methi (dry fenugreek leaves)
• oil to shallow fry

          Pressure cook the dal in 1/2 cup of water for 3-4 whistles. When cool, grind to a smooth paste by adding very little water. Keep aside. Knead a dough along with atta, salt, oil and required quantity of water. Keep aside.

          Heat oil in a non-stick pan and temper with cumin seeds. After it stops spluttering, add the asafoetida, green chilies and ginger and saute for a few seconds.

          Now add the ground chana dal paste, salt, turmeric powder, coriander powder, red chili powder, cumin powder and the kasuri methi. Mix well and saute till all the moisture evaporates. Set aside to cool.

          Divide the dough into equal portions. Roll out each portion into a shape of a poori. Add 2-3 tbsp. of the stuffing in the centre and seal all the edges.

          Roll out gently with a sprinkle of some flour into a slightly bigger circle. Make similar stuffed parathas with the rest of the dough and the stuffing.

          Heat a tawa / griddle and shallow fry the parathas one at a time by drizzling a tsp. of oil. Fry till light golden brown on both sides. 

          Fry the rest of the parathas in the same way. Serve hot along with yoghurt, butter, pickle or raita.

                                 Ginger, green chilies, cumin seeds & all dry spices required. 

                     Pressure cook dal in 1/2 cup of water for 3-4 whistles. When cool, grind 
                     to a smooth paste by adding very little water. 

                    Add ground chana dal paste, salt, turmeric powder, coriander powder, 
                    red chili powder, cumin powder & kasuri methi. Mix well & sauté till dry. 

                                  Divide the dough into equal portions. 

                       Roll out each portion into a shape of a poori. Add 2-3 tbsp. of stuffing
                       in the centre  & seal all edges.

                                 Roll out with a sprinkle of some flour into a bigger circle. 
                      

                   Heat a tawa & shallow fry parathas on both sides by drizzling a tsp. of oil. 

                                  Serve hot along with yoghurt, butter, pickle or raita.