Puthi Macher Tok (Small Freshwater Fish in Tangy Gravy - Bengali Cuisine)

          
          These small river water fish is a Bengali delicacy. Cooked in a tamarind based gravy, it is best relished with plain steamed rice. It is light on the stomach 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 lemony flavor. Do cook it in mustard oil for an authentic touch and flavor.

• 200 gms. Fish, cleaned and rinsed well
• 2-3 tbsp. mustard oil
• salt to taste
• 1/2 tsp. turmeric powder
• 1/2 tsp. mustard seeds
• 1 dry red chili, broken into half
• 1-2 green chilies, slit
• 1/2 - 1 tsp. tamarind paste mixed in 1 cup water

           Marinate the fish with a pinch of salt and turmeric powder for 10 minutes. Heat 2 tbsp. oil in a non-stick pan and fry the fish till light golden brown. Drain and keep aside.

          Heat the remaining oil and temper with mustard seeds and dry red chili. After it stops spluttering, add the tamarind water, salt, turmeric powder, green chilies and the fried fish.

         Simmer on a low to medium flame for 4-5 minutes or till the gravy is slightly reduced. Switch off the flame and serve with plain steamed rice.

Green Mango Chicken Curry

          This is the mango season and so here comes Green Mango Chicken Curry . It is fairly an easy and simple recipe that can be prepared for your sunday lunch / dinner or for any in-house party. Green mango and chicken are a good combo. They compliment each other and this amazing curry will be a welcome change on the dinner table. 

          Enjoy it as a side dish with plain steamed rice, jeera rice, plain biryani, pulao, naan, tandoori roti or just plain chapatti. This is a must try recipe. So what are you waiting for? Dish out this spicy, tangy and yummy delicacy by checking out the step by step pictorial recipe to prepare it. 

• 1 whole chicken, cut into medium size pieces
• 1 small raw mango, grated
• 1 small raw mango, sliced
• salt to taste
• 1 tsp. turmeric powder
• 2 tbsp. red chili powder or to taste
• 1 tsp. cumin powder
• 1 tsp. coriander powder
• 3 tbsp. mustard oil
• 2-3 whole dry red chilies
• 1 onion, chopped
• 1 tsp. ginger-garlic paste
• 1 tsp. panch phoron powder
• 1 tsp. coriander leaves, chopped

           Marinate the chicken with raw mango paste (save 1 tsp.), salt, turmeric powder, red chili powder, cumin powder, coriander powder and 1 tbsp. mustard oil for minimum 2-3 hours.

           Heat remaining oil and sauté the dry red chilies and sliced mango for 1-2 minutes. Add the onion and stir fry till light brown. Add the ginger-garlic paste and continue to sauté for a few seconds more.

          Add the marinated chicken and mix well. Cook, covered on a low flame till dry. Add 1/2 cup water and continue to simmer till done and when oil leaves the sides of the pan. Switch off the flame.

           Add the remaining 1 tsp. raw mango paste and panch phoron powder. Mix well and keep it covered for 2-3 minutes. Garnish with coriander leaves and serve with either rice or chapattis. 

                     Marinate chicken with raw mango paste, salt, turmeric powder, red chili
                     powder, coriander powder, cumin powder & 1 tbsp. mustard oil.

                  

                          Heat remaining oil & sauté red chilies & sliced mango for 1-2 min.

                                             Add the onion and stir fry till light brown. 

                                  Add ginger-garlic paste & sauté for a few seconds more.

                     Add marinated chicken & mix well. Cook, covered on a low flame till dry. 
                     Add 1/2 cup water & simmer till done. Switch off the flame.

                     Add remaining 1 tsp. raw mango paste & panch phoron powder. Mix
                     well and keep it covered for 2-3 minutes. 

                       Garnish with coriander leaves and serve with either rice or chapattis. 

Chok Wangun (Eggplant in Tangy Sauce - Kashmiri Style)

          Chok Wangun can be translated as Eggplant in Tangy Gravy. This simple and an authentic eggplant dish forms a part of the Kashmiri Wazwan. Was inspired by a cookery show so gave it a try. Please note that this yummy recipe has no onion or garlic in it. Cooked with only few dry spices, it tastes simply superb. Pair it with some Kashmiri pulao for a divine, wholesome and a satisfying meal. So check out the step by step pictorial recipe to prepare it.

• 4-5 long eggplants, cut lengthwise
• 1 tbsp. mustard oil
• oil to deep fry 
• 1 tsp. salt or to taste
• 2-3 cloves
• 1 tsp. red chili powder
• 1/4 tsp. asafoetida
• 1/2 tsp. saunth (dry ginger powder)
• 1 tsp. fennel powder
• 1-2 green chilies, slit
• 1 tbsp. Ver masala (Kashmiri spice mix of coriander, shahjeera, cardamom, carom, fennel, asafoetida and red chili powder)
• 1 tsp. tamarind paste mixed with 1/4 cup water
• coriander leaves to garnish

          Heat oil & deep fry the eggplants. Drain and keep aside. 

         Heat 1 tbsp. of the same oil and add in the cloves, salt, red chili powder, asafoetida, fennel powder, saunth and the ver masala mixed with a little water.

          Mix everything well and add in some more water. Simmer on a medium flame for 2-3 minutes.

  

           Add in the eggplants, green chilies and the tamarind water. Simmer further for 2 minutes and switch off the flame. Garnish with coriander leaves and green chili. Serve with plain steamed rice or Kashmiri pulao.






Note - 
1.  You can shallow fry the eggplants in 2 tbsp. oil like I did instead of deep frying. 
2.  Adding Ver masala is optional.

                                  Heat oil& deep fry eggplants. Drain & keep aside. 

   Heat 1 tbsp. of the same oil & add cloves, salt, red chili powder, 

  

                                 asafoetida, saunth, 

                               fennel powder,  

                                and Ver masala mixed with some water. 

Mix well & add some more water. Simmer for 2-3 minutes.

                     Add eggplants, green chilies & tamarind water. Simmer for 2 minutes.

                   Garnish with coriander leaves & green chili. Serve with hot steamed rice
                   or Kashmiri pulao.

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 flavor. 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 color. 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.