Ilish Macher Kalo Jhaal (Hilsa Fish cooked with Nigella Seeds paste)

 

          Let me share a very easy, simple and a quick traditional recipe of Ilish Macher Kalo Jhaal. To sum up it is Hilsa Fish in black gravy as the fish is marinated in nigella seeds, garlic & green chili paste, the three main ingredients in this recipe. This is then cooked in a dum style. So less effort but the end product is just mouth watering with a drizzle of some extra raw mustard oil. It is pure divine and a must try recipe. This is almost a lost recipe, not to be found in restaurants and it is best enjoyed with only hot steamed rice.

        

           Ilish Maach is undoubtedly the most favored and popular river water fish among most of the Bengali crowd. 

          Various types of recipes can be dished out with it. It is also an all time favorite of mine. You can opt for this simple recipe when you need something in a jiffy. It has minimum of ingredients easily available in your kitchen. 

• 3-4 Ilish fish pieces
• salt to taste 
• 1/2 tsp. turmeric powder
• 3 tbsp. mustard oil 
• 1 tsp. nigella seeds
• 1 tbsp. coriander leaves 

To Grind - 

• 1 tbsp. nigella seeds
• 3-4 garlic cloves
• 2-3 green chilies
• pinch of salt

          Grind the nigella seeds, green chilies, garlic and a pinch of salt into a paste. 

          Marinate the fish with this paste, salt to taste, turmeric powder and 1 tbsp. mustard oil for 10-15 minutes.

          Heat another tbsp. of oil in a pan and temper with nigella seeds. Sauté for a few seconds and then transfer the marinated fish and 1/3 cup water. Cover and cook on a low flame for 8-10 minutes by gently turning the fish halfway.

          When done, switch off the flame and drizzle the remaining mustard oil and coriander leaves. 

          Cover and give a standing time for 2-3 minutes. Serve with hot steamed rice for a nice comfort lunch. 

Kalo Jeere Bata (Nigella Seeds Chutney - Bong Style)

       
          This dish has a lot of childhood memories. My late mother used to make it quite often. So I would like to share this family recipe of an unusual, but a delicious chutney made with nigella seeds (kalonji). Combined with garlic, it is considered healthy and an antioxidant. I also added some onion and a handful of coriander leaves for some added flavour. This yummy concoction can be relished with steamed rice or as a side dish with chapattis. 

          

          It is particularly beneficial during winters to ward off cold and is also given to new mothers as it is considered to strengthen immunity. This humble seed is also used for tempering and is widely popular in Bengali cuisine. This seed combined with mustard oil is a heavenly combo. The oil is equally good for treatment of migraine, diabetes and other health problems.

• 1 tbsp. nigella seeds (kalonji)
• 2 tbsp. mustard oil
• 1-2 dry red chilies
• 2-3 garlic cloves, sliced
• 1-2 onions, sliced
• salt to taste
• 1/2 tsp. turmeric powder
• handful of coriander leaves
• 1 tsp. raw mustard oil to garnish

          Heat oil in a pan and temper with nigella seeds and red chilies. Sauté for a few seconds. Then add the garlic and sauté till it turns light brown.

          Add the onion, salt and turmeric powder. Fry on a medium flame till light brown. Add the coriander leaves and continue to sauté for a minute.

          Switch off the flame and keep aside to cool down. Blend by adding little water. 

          Serve, garnished with raw mustard oil. Relish with hot steamed rice or as a side dish with chapatti.

Eggless Whole Wheat Kalonji (Nigella Seeds) Biscuits

          If you are looking for some easy to bake healthy homemade biscuits, then this recipe is just for you. It is prepared with whole wheat flour (Atta) along with crushed kalonji (nigella seeds) and olive oil besides other basic ingredients. 

          Perfect for an evening tea-time snack, they can also be devoured anytime you feel like munching into something savoury. So check out the step by step pictorial recipe to prepare these crispy delicate bites.

• 1 cup whole wheat flour
• 1/2 tsp. nigella seeds (kalonji), crushed coarsely
• 1/2 tsp. salt
• 1/2 tsp. baking powder
• 1/4 tsp. baking soda
• 1/4 cup olive oil
• buttermilk as required

          In a bowl, mix together whole wheat flour, kalonji, salt, baking powder and baking soda. Then add the olive oil and combine to form a crumbly mix.

          Add buttermilk little at a time and knead into a dough. Cover with a wet muslin cloth and let it rest for 25-30 minutes. 

          Meanwhile, place a baking paper over the baking tray and keep aside. Roll the dough into a circle by dusting some flour. (The thickness of the biscuits should not be too thick or too thin).

          Cut into different shapes with a biscuit / cookie cutter and arrange them on the baking tray. Gather the remaining dough and roll out again.

          Cut them further with the cutter and in the same manner use up all the dough. Bake the biscuits in a preheated microwave oven at 180 degrees C. for 15 minutes.

          Set them aside to cool down before storing in an airtight container. Enjoy these healthy and yummy whole wheat biscuits just as it is or as a tea-time snack.

          

                      Mix whole wheat flour, kalonji, salt, baking powder & baking soda. 

                                Add olive oil & combine to form a crumbly mix.

                                 Add buttermilk little at a time.

                               and knead into a dough. 

                              Cover with a wet muslin cloth & let it rest for 25-30 minutes. 

              Roll dough into a circle by dusting some flour. Cut into different shapes with
              a biscuit / cookie cutter. 

                                  Arrange them on the baking tray. 

                      Bake them in a preheated oven at 180 degrees C. for 15 minutes. Set 
                      aside to cool down before storing in an airtight container. 

                    Enjoy these healthy & yummy biscuits just as it is or as a tea-time snack.

          

Cauliflower Pakoras / Fritters

          These crispy and yummy Cauliflower Pakoras are to die for. They are perfect as a tea-time snack or can be relished as appetizers with green chutney or tomato ketchup. You can also have them as a side dish with curd-rice, sambar-rice or a simple dal-chawal. So what are you waiting for? Get going and dish out these delectable treats by following a step by step pictorial recipe to prepare them.

• 1 small cauliflower, cut into florets, boiled al dente in salted water
• 1 cup besan (gram flour) 
• 2 tbsp. rice flour
• pinch of baking soda
• salt to taste
• 1/4 tsp. turmeric powder
• 1/2 tsp. roasted cumin powder
• 1/2 tsp. nigella seeds (kalonji)
• 1 tsp. ginger, grated
• 1 green chili, chopped
• oil to deep fry

          
          In a bowl, mix together besan and other ingredients (except cauliflower and oil). Add water to form a batter of pouring consistency. 

          Heat oil in a pan. Add 1 tbsp. of this hot oil into the batter and mix well. Dip the cauliflower florets, few at a time, in the batter and deep fry them to light golden in colour.

          Drain on a kitchen towel and relish as a tea-time snack or as an appetizer with green chutney or tomato ketchup.

                                   Cut cauliflower into florets.

                                  Boil them till they are soft but al dente.

                                  Drain & keep aside.

                Mix besan, rice flour, ginger, green chilies, salt, turmeric powder, baking soda,
                cumin powder & nigella seeds.

                                  Add water & a tbsp. of hot oil. Mix well to form a batter.

                      Heat oil. Dip cauliflower florets in batter & deep fry to light golden.

                                  Drain on a kitchen towel.

                  Relish as a tea-time snack / appetizer with green chutney or tomato ketchup.

Garlic Naan with Nigella & Flax Seeds

          Here are some delicious garlic naan which are also topped with flax seeds, nigella seeds (kalonji), coriander-mint leaves and green chilies to enhance the flavour. Brushed with butter, they go very well with any side dish. They can very easily be made at home on a tawa / griddle. In this recipe I have combined maida (plain flour) and atta (whole wheat flour). Either of them can be used as per choice. So check out the step by step pictorial reicipe to prepare it.

• 1/2 cup atta (whole wheat flour)
• 1/2 cup maida (plain flour)
• salt to taste
• 2 tbsp. yoghurt
• 1 tbsp. oil + 1 tsp. oil
• salt to taste
• 1 tsp. sugar
• 1 tbsp. active yeast
• 2 tbsp. garlic, finely chopped
• 1 tsp. kalonji (nigella seeds)
• 1 tbsp. flax seeds
• 2 tbsp. coriander-mint leaves, chopped
• 1-2 green chilies, chopped
• butter or oil as required

           In a bowl, add 1/4 cup warm water, sugar and the yeast and leave aside for 10-15 minutes. By then it will swell up.

          Mix together atta, maida, salt to taste and yoghurt till it resembles bread crumbs. Add the yeast mix and 1 tbsp. oil. knead into a soft dough for around 10 minutes.

          Add a tsp. oil and continue to knead till it is well incorporated into the dough. Leave aside to rest for an hour. Knead again for 2-3 minutes and divide into four equal portions. 

          Roll each portion into an oblong shape and sprinkle some chopped garlic, coriander-mint leaves, flax seeds, nigella seeds & green chilies. Press gently with the rolling pin so that the ingredients sticks to the dough.

          Heat a tawa / griddle hot enough and place the rolled out dough, the garlic side on to the tawa. Reduce the flame and cook for a minute.

          Flip it over and cook the other side too for another minute. Brush the surface with some butter and flip over.

          Brush this side too with more butter and cook till well browned on both sides. Serve them hot with some side dish.

        

                                Soak yeast & sugar in warm water for 10 minutes.

                                  It will swell up.

                                 In a bowl take atta, maida, salt & yoghurt.

                                  Mix well.

                                 Add yeast & oil.

                                  Knead into a dough for 10 minutes. Add 1 tsp. oil and....

                                  ........Continue to knead. Cover & keep aside for an hour.

                                 The ingredients kneaded for the topping.

                       Roll out & spread some of the toppings. Press gently with a rolling pin.

                                  Fry on a tawa on both sides.

                                  Serve them hot with some side dish.