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.

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.

Grilled Chicken - Mediterranean Style

          These grilled delicacies has a Middle Eastern flavor as they are marinated with za'atar and sumac powder besides other basic ingredients. They are usually served with salad or on a bed of flavored rice. Something different in taste and flavor from the usual fare, they are perfect as appetizers.

• 4 pieces of chicken
• 1 tbsp. olive oil
• salt to taste
• 1 tsp. ginger-garlic paste
• 1/2 tsp. red chili powder
• 1/2 tsp/ pepper powder
• 1 tbsp. zaatar powder
• 1 tsp. sumac powder
• juice of 1/2 lime
• oil for basting
• lettuce leaves, chopped fresh chilies and coriander leaves to garnish

          In a bowl, mix together the ginger-garlic paste, salt, red chili powder, pepper powder, zaatar, sumac, olive oil, lime juice and required quantity of water to make a paste.

          Smear this paste all over the chicken and marinate for 6-7 hours, preferably overnight in the fridge.

          Grease a microwave upper rack and place the marinated chicken on it. Place it inside the microwave and grill for 30 minutes, basting with oil at intervals. Serve hot garnished with lettuce, coriander leaves and fresh chilies.

Lemony Bell Pepper & Cabbage Soup

   
          A very light and a refreshing lemony soup made with Bell Peppers and Cabbage. This is a complete meal in itself with the goodness of few vegetables. Perfect for a diet control and a light dinner. 

          As cabbage and bell peppers are low in calories, they are a good combination for a healthy nutritious soup. The addition of kaffir lime leaves and lemongrass gives this soup a slight lemony flavor and not to forget the tanginess that comes from the lime juice.

• 1 cup assorted bell peppers, cut into wedges
• 1 cup cabbage, cut into big chunks
• salt to taste
• 1/2 tsp. pepper or to taste
• 3 cups stock
• 7-8 kaffir lime leaves
• 1 stalk lemongrass, cut into three
• 1 tsp. garlic, chopped
• 1 tbsp. olive oil
• juice of 1/2 lime
• coriander leaves to garnish

          Heat oil in a pan and sauté the garlic till it changes color. Then add the rest of the ingredients (except, lime juice and coriander leaves) and bring it to a boil.

          Simmer on low flame for 10-15 minutes or till the veggies turn soft but they should have a slight crunch. 

          Discard the lime leaves and add the lime juice. Mix well and serve, hot, garnished with coriander leaves.

Beetroot & Sprouts Salad

          Beetroot and sprouts no doubt are a powerhouse of essential vitamins, iron and fibre. So incorporating them in our daily diet is very essential. And the better way is to have them in the form of this healthy salad. 

          So here is a very simple and a nutritious salad of this combination to go along with your grilled delicacies for a light meal. Just a dash of lime, a drizzle of olive oil and a sprinkle of salt and pepper is what you need to dish up this no frills salad.

• 1/2 medium Beetroot, grated
• 1/2 cup mixed sprouts, steamed
• 2 tbsp. coriander leaves, chopped
• salt to taste
• 1 green chili, chopped (opt)
• 1 tsp. olive oil
• 1/2 tsp. pepper powder
• 1 tsp. lemon juice
• lemon wedges, coriander leaves and fresh chilies to garnish

         In a bowl, mix all the above mentioned ingredients and serve , garnished with lemon wedges, coriander leaves and fresh red chilly.