Mourola Macher Bati Chorchori

 

          This is a traditional Bengali style fish curry. Bati means a bowl and Chorchori, typically refers to a mixed veg curry. In this recipe, I have used Mourola Maach, which is a small river water fish also called Mola Carplet. So the name of the dish means fish steam cooked in a bowl with a lid or in a steel tiffin box. Sometimes, it is also cooked, covered in a kadai / wok on a low flame. 

          This is a very old recipe, that is simple, easy to cook and equally yummy. It is a semi-dry recipe and is cooked in mustard oil. In case of unavailability, You can substitute it with anchovies or prawns. So check out the step by step pictorial recipe to prepare my version of this Bong delicacy.

• 200 gms. Mourola Fish, cleaned & rinsed well
• 2 tbsp. mustard oil
• 1/2 tsp. nigella seeds (kalonji)
• 2 green chilies, slit
• 1 onion, sliced
• 3-4 garlic cloves, sliced
• 1 tomato, sliced
• 1 small potato, thinly sliced lengthwise
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. red chili powder
• 1/2 tsp. roasted cumin powder
• 2 tbsp. mustard paste
• 2 tbsp. coriander leaves, chopped

           Marinate the fish with a pinch of salt and turmeric powder for 10 minutes. 

           In a large bowl, mix all the ingredients nicely. 

           Add the marinated fish and 2-3 tbsp. water. Combine everything well gently.

           Transfer the contents into a steel tiffin box and close with the lid securely.

           Take a kadai / pan and pour some water in it and bring it to a boil. 

           Keep a stand in it and over it place the sealed tiffin box on it. Cover with a lid and cook on a low flame for 25-30 minutes.

           Let it cool down, before removing the lid. Gently give it a stir and serve with hot steamed rice for a nice weekend lunch.

          

         

                   Marinate the fish with a pinch of salt & turmeric powder for 10 minutes. 

                                  In a large bowl, mix all the ingredients nicely. 

                          Add the marinated fish & 2-3 tbsp. water. Mix everything well gently.

                     Transfer the contents into a steel tiffin box & close with the lid securely.

                      Take a kadai / pan & pour some water in it. Bring it to a boil. Keep a 

                      stand in it & over it place the sealed tiffin box on it. Cover with a lid 

                      and cook on a low flame for 25-30 minutes.

                                  Let it cool down, before removing the lid. 

          

                      Gently give it a stir & serve with hot steamed rice for a nice weekend lunch.

Bengali Aloo Dum (Potato Curry - Bong style)

          

          Bengali Aloo Dum (Potato Curry) and Luchi (pooris) is an all time favorite and a typical breakfast menu in most Bengali homes. It is also popular during special occasions and festivals. Small baby potatoes are best suited for this recipe. They are boiled, sautéed and cooked in a lip smacking onion-tomato gravy. 

        

  

          There are many versions to this popular dish. Some prefer to cook it without onion and garlic. This is called 'Niramish Aloo Dum'. Just like most Bengali recipes, Aloo Dum is cooked in mustard oil for an authentic touch and flavor. In whatever way it is prepared, it simply tastes divine. So check out the step by step pictorial recipe to prepare this yummy regional delicacy.

• 300 gms. small baby potatoes
• 3 tbsp. mustard oil
• 2 bay leaves
• 1 dry red chili
• 1" cinnamon stick
• 2 green cardamoms
• 4 cloves
• 1 tsp. cumin seeds
• 1 onion, chopped
• 1 tbsp. ginger-garlic paste
• 1/2 tsp. turmeric powder
• 1 tbsp. Kashmiri red chili powder
• 1 tbsp. coriander-cumin powder
• 1 tomato, pureed
• 2 green chilies, slit
• salt to taste
• 1/2 tsp. garam masala powder
• 1 tsp. ghee
• 2 tbsp. coriander leaves, chopped

          Pressure cook the potatoes in enough water for 2-3 whistles or till tender. Drain and peel the skin. keep aside. 

          In a small bowl, mix together ginger-garlic paste, turmeric powder, red chili powder and coriander-cumin powder and some water to form a paste. Keep aside.
 
          Heat 1 tbsp. oil in a pan / kadai and sauté the potatoes till light brown. Keep aside. 

          Heat remaining oil and temper with the bay leaf, dry red chili, cinnamon, cardamoms, cloves and cumin seeds. Sauté for a few seconds. 

          Then add the onion and sauté till light brown. Add the ground paste and continue to fry on a low flame till the oil separates. 

          Now add the tomato puree and sauté till the oil starts to leave the sides of the pan. 

          Add the boiled potatoes and mix well so that it coats with the masala. Add 1 cup water, salt and green chilies. Cover and simmer for 4-5 minutes or till you get the desired consistency.

         When done, add garam masala and ghee. Mix well and Switch off the flame. Keep it covered for 2-3 minutes. 

          Garnish with coriander leaves and serve as a side dish with poori, paratha, chapatti, pulao or steamed rice.

                            Heat 1 tbsp. oil and sauté the potatoes till light brown. Keep aside. 

                        Heat remaining oil & temper with bay leaf, dry red chili, cinnamon, 

                        cardamoms, cloves and cumin seeds. Sauté for a few seconds. 

                                 Then add the onion and sauté till light brown. 

                       Add the ground paste & stir fry on a low flame till the oil separates. 

                      Add tomato puree & sauté till the oil starts to leave the sides of the pan. 

                         Add the boiled potatoes & mix well so that it coats with the masala. 

                         Add 1 cup water, salt & green chilies. Cover & simmer for 4-5 minutes 

                         or till you get the desired consistency.

                      When done, add garam masala & ghee. Mix well & Switch off the flame. 

                      Keep it covered for 2-3 minutes. 

                                   Garnish with coriander leaves.

                        Serve as a side dish with poori, paratha, chapatti, pulao or steamed rice.

Begun diye Tangra Macher Jhaal (Fresh River Water Fish cooked with Eggplants - Bong style)

 

          Check out this traditional homemade style Bengali fish curry prepared along with eggplants. However, you can also cook it with potatoes, green papaya or parwal (pointed gourd). It goes best with hot steamed rice and is a common dish found on a Bengali platter. 

          The fish used in this recipe is Tangra which is a fresh river water fish. It is prepared in a thin gravy with minimum of spices. A tsp. of raw mustard oil can be drizzled on the end product to enhance the flavor and for some pungency. So check out the step by step pictorial recipe to prepare this simple regional recipe.

• 10-12 tangra fish, cleaned, washed & drained
• 1 long eggplant, cut lengthwise
• 3 tbsp. mustard oil
• 1-2 green chilies, slit
• 1/2 tsp. nigella seeds (kalonji)
• 1/2 tsp. turmeric powder
• 1 tsp. cumin powder powder
• 1 tsp. red chili powder
• salt to taste
• 1 tsp. coriander leaves, chopped

          Marinate the fish with a pinch of salt and turmeric powder for 5-10 minutes. Make a paste with turmeric powder, red chili powder and cumin powder along with some water and keep aside.

          Heat oil in a pan and stir fry the eggplants and the marinated fish separately till light golden in color. Drain and keep aside.

          Temper the same oil with kalonji and green chilies. Sauté for a few seconds. Add the spice paste and sauté till the oil separates. 

           Add 1 & 1/2 cups water and salt. Bring to a boil and gently drop in the fried fish and eggplant. Cover and simmer on a medium flame for 2-3 minutes.

          When done, garnish with coriander leaves and serve with hot steamed rice.

                                       Heat oil in a pan and stir fry the eggplants.......

                       & the marinated fish separately till light golden in colour. Keep aside.

                        Temper the same oil with kalonji & green chilies. Sauté for a few seconds. 

Add the spice paste and sauté till the oil separates. 

Add 1 & 1/2 cups water and salt. Bring to a boil.

Gently drop in the fried fish & eggplant. Cover & simmer for 2-3 min.

When done, garnish with coriander leaves.

                                 Serve with hot steamed rice.

                                     

Raw Banana Thoran (Kerala Cuisine)

 

          This is a simple, easy and a traditional Kerala recipe, where raw banana is cooked with fresh coconut. It is tempered with mustard seeds, curry leaves, red chili and raw rice for a delicious flavor.  This happens to be one of the items in the Onam Sadya meal, and is relished as a side dish. So check out the step by step pictorial recipe to prepare this regional delicacy.

• 3 raw bananas
• 1/3 cup fresh coconut, grated
• 2-3 garlic cloves
• 1/2 tsp. cumin seeds
• 1-2 green chilies
• 2 sprigs curry leaves
• 3 tbsp. coriander leaves
• 2 tbsp. coconut oil
• 1/2 tsp. mustard seeds
• 1 dry red chili, broken
• 1 tsp. raw rice
• 1 onion, chopped
• salt to taste
• 1/4 tsp. turmeric powder

          Pressure cook the raw bananas in sufficient water for 1 whistle. When cool, discard the skin and chop into cubes. 

          Grind the coconut, garlic, cumin seeds, green chilies, coriander leaves and 1 sprig curry leaves into a coarse paste. Keep aside.

          Heat oil in a pan and temper with the mustard seeds, dry red chili, 1 sprig curry leaves and raw rice. Sauté till it stops spluttering.

          Now add the onion, salt and turmeric powder. Stir fry till light brown. Then add the boiled banana and cook, covered on a low flame 1-2 minutes. 

          Add the coarse paste and give it a stir. Sauté for a minute and then switch off the flame. Serve as a side dish with steamed rice, sambar-rice, curd-rice or chapattis.

                    Grind coconut, garlic, cumin seeds, green chilies, 1 sprig curry leaves & 

                    coriander leaves into a paste. Keep aside.

                     Heat oil & temper with mustard seeds, dry red chili, 1 sprig curry leaves

                     and raw rice. Sauté till it stops spluttering.

 Now add the onion, 

                                  salt and turmeric powder. Stir fry till light brown. 

                     Then add the boiled banana & cook, covered on a low flame 1-2 minutes. 

                                 Add the coarse paste and give it a stir. Sauté for a minute. 

                   Serve as a side dish with steamed rice, sambar-rice, curd-rice or chapattis.