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. 

Panch Phoron Flavoured Colocasia Curry

          Here is my version of a simple, homemade style Colocasia curry that I have tempered with panch phoron and finished it off with a sprinkle of some panch phoron powder for some intense flavour. This side dish can be relished either with rice or chapatis. 

          The Bengali term Panch Phoron in simple terms is a 5 spice mix consisting of fennel, mustard, fenugreek, cumin & nigella seeds. It is commonly used for tempering any curry preparation. 

          The powdered form of it is also used as a garnish on curries, chutney, dal, pickles, etc. The aroma of Panch Phoron brings back a string of fond memories of my stay in Kolkata. It is one of my favorite spices. It is widely used in Bengali, Bangladeshi & other Eastern cuisines.

• 500 gms. Colocasia (arbi), boiled, peeled & sliced
• 1 onion, roughly chopped
• 1 tomato, roughly chopped
• 1" ginger
• 3-4 garlic cloves
• 3-4 tbsp. mustard oil
• 1 tsp. panch phoron (equal quantities of fennel, mustard, fenugreek, nigella & cumin seeds)
• 1-2 green chillies, slit
• 1/4 tsp. asafoetida
• 1/2 tsp. salt or to taste
• 1 tsp. turmeric powder
• 1 tbsp. red chili powder
• 1 tsp. coriander powder
• 1 tsp. cumin powder
• 1 tsp. panch phoron powder
• 1 tsp. raw mustard oil
• 1-2 tbsp. coriander leaves, chopped

          Blend onion, ginger, garlic and tomatoes to a smooth paste and keep aside. Heat 2 tbsp. oil and fry the sliced colocasia till light brown in color. Drain and keep aside. 

          Heat remaining oil and temper with panch phoron, slit green chilies and asafoetida. Sauté for a few seconds. Add the onion paste and stir fry till the oil separates.

          Add all the dry spices (except panch phoron powder) and mix well. Then add the fried Colocasia and give it a stir so that it is well coated with the masala. 

          Continue to cook on a low flame for 2-3 minutes. When done, add the mustard oil, panch phoron powder and coriander leaves. Give it a stir and switch off the flame. Serve as a side dish with either rice or chapatis. 

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.