Mourola Mach diye Kumro Shaag Er Chorchori (Pumpkin Leaves Curry - Non Veg. Bong style)

 

                   This is a traditional Bengali style curry made with pumpkin leaves and few tender twigs. A whole lot of mixed veggies and some Mourola Mach are added to make this simple and delicious recipe. Mourola Mach are small river water fish also called Mola Carplet. This dish is cooked in mustard oil for an authentic touch.

          I added some ghee to the end product to enhance the flavor. For a vegetarian version, substitute the fish with bori / mangodi (dried lentil dumplings), coconut and /  or boiled black chickpeas. This regional dish is best enjoyed with hot steamed rice. However, you may also serve it with chapatti. So check out the step by step pictorial recipe to prepare it.

• 3-4 cups pumpkin leaves & tender twigs washed, drained & chopped
• 3-4 cups of mixed veggies (pumpkin, French beans, cauliflower, eggplant, radish, pointed gourd), chopped lengthwise
• 1 cup mourola maach, cleaned, rinsed & drained
• 3 tbsp. mustard oil
• 2 bay leaves
• 1 dry red chili
• 1 tsp. cumin seeds
• salt to taste
• 1 tsp. turmeric powder
• 1 tsp. cumin powder
• 1 tsp. ginger, grated
• 2 green chilies, slit
• 1 tsp. wheat flour mixed with 1/4 cup water to make a slurry
• 1 tsp. ghee

          Marinate the fish with a pinch of salt and turmeric powder for 5 minutes. Heat 1 tbsp. oil in a pan / kadai and sauté them till it changes colour. Drain and keep aside. 

          Heat remaining oil and temper with cumin seeds, bay leaves and dry red chili. Sauté for a few seconds. 

          Then add all the chopped veggies and all the dry spices. Sauté for 4-5 minutes. 

          Now add the chopped greens and grated. ginger. Mix everything well. Cook, covered, on a low flame. Sprinkle some water at intervals and keep stirring.

          When almost done, add the fried fish, slit green chilies and the slurry. Stir fry for a minute more and then add the ghee. 

 

          Give it a toss and keep it covered for 2-3 minutes. Serve with hot steamed rice or chapattis. 

                    Marinate the fish with a pinch of salt & turmeric powder for 5 minutes. 

                       Heat 1 tbsp. oil & sauté them till it changes colour. Drain & keep aside. 

                         Heat remaining oil & temper with cumin seeds, bay leaves and dry

                         red chili. Sauté for a few seconds. 

                          Add the chopped veggies & all the dry spices. Sauté for 4-5 minutes. 

                      Add chopped greens & grated. ginger. Mix well & cook, covered, on a 

                       low flame. Sprinkle some water at intervals & keep stirring.

                                  When almost done, add the fried fish, slit green chilies ....

                                 & the slurry. Sauté for a minute more. 

                          Then add the ghee. Give it a toss & keep it covered for 2-3 minutes.

                                 Serve with hot steamed rice or chapattis. 

Ilish Macher Matha diye Kochur Loti (Hilsa Fish Head & Taro Stems Curry - Bong style)

          This a traditional Bong style recipe of Taro stems cooked with Hilsa fish head. It is a very yummy recipe that can be prepared both in the veg. and non-veg. form. This is the latter version where I cooked these Taro / Colocasia stems with Hilsa fish head. 

          Very few ingredients are required for this recipe. Drizzle the final product with some raw mustard oil and enjoy with hot steamed rice for a great Sunday lunch. So check out the step by step pictorial recipe to prepare this regional delicacy. 

          It is a lost recipe, prepared only in few Bengali homes and not much found in restaurants. However, in rural areas it is commonly prepared as these taro stems are seen grown in abundance near ponds and lakes.

          This dish is considered to be a delicacy on the Bengali menu platter. Apart from Hilsa fish head, even Rohu fish head, prawns or any other small variety of fish can be added. 

          In the veg. version, you can make use of bori (dried lentil dumplings), grated / small pieces of fried coconut or boiled black chickpeas. It tastes equally yummy.

• 3 cups of Kochur Loti (Taro Stems), peeled & chopped into 2" long
• 1 Hilsa Fish Head
• juice of 1/2 lime
• 3 tbsp. + 1 tsp. mustard oil
• 1/2 tsp. nigella seeds
• 3-4 green chilies, slit
• salt to taste
• 1/2 tsp. turmeric powder
• 1/2 tsp. roasted cumin powder
• 1/2 tsp. red chili powder

          Wash the chopped Kochur Loti thoroughly. Then pressure cook them in sufficient water along with a pinch of salt, turmeric and lime juice for 1 whistle. Drain and keep aside. 

          Marinate the fish head with a pinch of salt and turmeric powder for 5 minutes.

          Heat 3 tbsp. oil in a pan / kadai and fry the fish head till golden in colour. Simultaneously, keep breaking it into few pieces. Drain and keep aside.

          Temper the same oil with nigella seeds and slit green chilies. Sauté for a few seconds. 

          Now add the boiled taro stems and all the dry spices. Sauté for 2-3 minutes.

          Add the fried head pieces and mix well. Then add 1/2 cup water. Cover and cook till all the moisture has been absorbed. 

          Switch off the flame and drizzle the remaining 1 tsp. oil. Enjoy with hot steamed rice for a great comfort meal.

Note - 

          These Taro stems sometimes have a tendency of generating itchiness in the throat. So to avoid it, be sure to add the lime juice or some tamarind water while pressure cooking / or boiling it. 

          Alternately, you can also boil it in a saucepan with required quantity of water on a stove top for 2-3 minutes. 

                                   The peeled & chopped Kochur Loti. 

                       Pressure cook in sufficient water along with a pinch of salt, turmeric

                       and lime juice for 1 whistle. Drain and keep aside. 

                       

                        Heat 3 tbsp. oil & fry the marinated fish head till golden in colour. 

                      Simultaneously, keep breaking it into few pieces. Drain & keep aside.

                           Temper the same oil with nigella seeds & slit green chilies. Sauté 

                           for a few seconds. 

                        Add the boiled taro stems & all the dry spices. Sauté for 2-3 minutes.

 

                                  Add the fried head pieces and mix well.

                    Add 1/2 cup water. Cover & cook till all the moisture has been absorbed. 

                                 Switch off the flame and drizzle the remaining 1 tsp. oil. 

                                 Enjoy with hot steamed rice for a great comfort meal.

Vankaya Pachadi (Eggplant Chutney - Andhra style)

 

             Vankaya Pachadi is an Andhra style spicy and tangy chutney made of eggplants / brinjal. It is best enjoyed with steamed rice and a dollop of ghee. However, you may also enjoy with paratha or chapatti. In fact, eggplants tastes better if prepared in a chutney form than any curry form. In this recipe I opted for baby eggplants. But you can also use any other variety of your choice. So check out the step by step pictorial recipe to prepare this classic and lip smacking regional delicacy.

          Chutney typically holds an important place in a South Indian platter. So this Vankaya Pachadi is very popular in many regions of Andhra and Telangana, where it is enjoyed by the local folk and found in every Andhra household and is enjoyed by the family.

           It simply tastes awesome with just rice and ghee and you don't need anything else to satiate your hunger. A simple meal like this brings a deep satisfaction beyond compare. 

          It tastes both spicy and tangy with a simple tempering of mustard seeds, cumin seeds, asafoetda, red chilies and curry leaves.   

            Be a bit more adventurous and try this amazing homemade chutney as a spread on sandwiches, pizzas and burgers for an Indian touch. It will turn into a finger licking and delectable meal. 

Ingredients - 

• 10-12 baby eggplants, sliced lengthwise
• 1 tbsp. + 1 tsp. oil
• 10-12 red chilies
• 1 tsp. cumin seeds
• 4-5 garlic cloves, sliced
• 2 tbsp. peanuts
• 2 sprigs curry leaves
• handful of coriander leaves
• salt to taste
• 1 tsp. tamarind paste
• 1 tbsp. roasted coriander powder
• 1/4 tsp. asafoetida

Tempering - 

• 1-2 tbsp. oil
• 1/2 tsp. mustard seeds
• 1/2 tsp. cumin seeds
• 2-3 red chilies
• 1 sprig curry leaves
• 1/2 tsp. turmeric powder

          Heat 1 tbsp. oil in a pan and sauté the eggplant till light brown. Keep aside. 

          Heat 1 tsp. oil and sauté the red chilies, garlic, cumin seeds, peanuts and curry leaves separately as shown below. Keep aside to cool. Then grind it coarsely. Keep aside.

          Blend the sautéed eggplant, coriander leaves, salt, tamarind paste, coriander powder into a coarse paste.

          To the blended eggplant paste, add the coarsely ground spices. Combine  everything well. 

 

          For the tempering - Heat oil in a pan. Temper with mustard seeds, cumin seeds & whole red chilies. Allow it to splutter. 

          Then add the curry leaves & turmeric powder. Sauté for a few seconds. Add the ground paste and give it a nice mix. Switch off the flame.

           Serve this yummy Vankaya Pachadi with steamed rice and a drizzle of some ghee.

                      Heat 1 tbsp. oil in a pan & sauté the eggplant till light brown. Keep aside. 

                                  Heat 1 tsp. oil and sauté the red chilies, 

                                 garlic, cumin seeds,

                                  peanuts and curry leaves separately as shown.

                                 Keep aside to cool.

                                 Then grind it coarsely. Keep aside.

                               Blend sautéed eggplant, coriander leaves, salt, tamarind paste, 

                               coriander powder

                                 into a coarse paste.

                                 To the blended eggplant paste, add the coarsely ground spices.

                                 Mix everything well. 

                       For the tempering - heat oil in a pan. Temper with mustard seeds, cumin

                       seeds & whole red chilies. Allow it to splutter. 

                           Then add the curry leaves & turmeric powder. Sauté for a few seconds.

                              Add the ground paste and give it a nice mix. Switch off the flame.

                                Serve this yummy Vankaya Pachadi with steamed rice and a

                                drizzle of some ghee.

Zafrani Mutton

 

           If you wish to give a bit of a Royal touch to your dish, then go ahead and prepare this Mughlai delicacy which is a must try. This great party recipe is very delicious, divine and apt to be served on special occasions. Brimming with flavor, the perfectly cooked mutton will melt in your mouth and deserves a spot on your weekend dining table.

           The addition of saffron and kewra water gives a nice aroma to the lovely thick gravy. This particular dish is best relished with steamed rice, plain biryani, naan or tandoori roti. So check out a quick step by step pictorial recipe to prepare my version of this exotic restaurant style royal dish.

 

Marination - 

• 500 gms. mutton with bones, curry cut
• 1/2 cup yoghurt, whisked
• 1 tbsp. ginger-garlic paste
• 2 tbsp. oil
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tbsp. red chili powder
• 1/2 tsp. pepper powder
• 1 tbsp. roasted coriander-cumin powder
• 1 tsp. garam masala powder
• 1 tsp. kasuri methi, crushed

Other ingredients - 

• 2 tbsp. ghee
• 1 tbsp. oil
• 1" cinnamon stick
• 2-3 green cardamoms
• 4 cloves
• 1-2 onion, chopped
• 2 pinches of saffron & 1 tsp. kewra water soaked in 1/4 cup water
• 1 sprig of coriander leaf to garnish

          Marinate the mutton with all the mentioned ingredients overnight. 

          Heat oil and ghee in a kadai / pan. Temper with cinnamon, cardamom and cloves. Sauté for a few seconds. 

          Add the onion and sauté till light brown. Now add the marinated mutton and continue to stir fry on a low flame till the oil separates.

          Add 1 cup water and pressure cook for 20 minutes on a low flame after the first whistle. 

          Transfer to a kadai and simmer till the gravy is slightly thick. Now add the saffron water and give it a mix. 

          Simmer further for a minute and switch off the flame. Garnish with a sprig of coriander leaf and relish with steamed rice. plain biryani, naan, tandoori roti or chapatti. 

                           Marinate the mutton with all the mentioned ingredients overnight. 

                       Heat oil & ghee in a pan. Temper with cinnamon, cardamom & cloves. 

                       Sauté for a few seconds. Add onion & sauté till light brown. 

                       Add marinated mutton & stir fry on a low flame till the oil separates.

                                  Add 1 cup water.

                            Pressure cook for 20 minutes on a low flame after the first whistle. 

                                 Transfer to a kadai & simmer till the gravy is slightly thick. 

                       Add the saffron water & simmer for a minute & switch off the flame. 

                       Garnish with a sprig of coriander leaf & relish with steamed rice. plain

                       biryani, naan, tandoori roti or chapatti.