Rui maacher korma – Fish Korma with Indian carp

One of the most commonly cooked fish in Bengali kitchens -Rui or Rohu, is a species of fish from the Carp family and are plenty in our rivers and lakes.


Recipes to cook this fish are innumerable. Since the family was celebrating a small occasion, I decided to give the fish curry a Nawabi touch πŸ˜‰

And there it is, Rui maacher korma or Fish korma with Indian carp – thick and rich gravy of yogurt and cashew nut paste.


Here’s what I did …………

INGREDIENTS

To marinate the fish steaks :

6-7 pieces- fish steaks

1/2 tsp – tumeric powder

1 tsp – salt

For the gravy :

1 nos – medium sized onion

1 tsp – ginger paste

1/2 tsp – garlic paste

1 cup – yogurt

7-8 nos – cashew nut, soaked in water

1 tsp – red chilli powder

1 tsp – tumeric powder

1 tsp – cumin powder

1/2 tsp – coriander powder

1/4 tsp – garam masala (optional)

2 nos – bay leaf

1″ stick – cinnamon

2 cups – water

pinch of cumin seeds

Oil – to fry the fish steaks + 1 tbsp for gravy

Salt to taste

METHOD

Wash the fish steaks thoroughly. Place them on a plate and rub the salt and tumeric powder, as mentioned under marinate. Keep aside for 15 mins.

Meanwhile, chop and grind the onion to paste.

Beat the yogurt and mix in all the dry spice powder.

Separately, grind the soaked cashew nut to a fine paste. Keep aside.

Heat oil in a wok or a deep pan and fry the fish steaks to golden. Drain on an absorbent paper.

Heat 1 tbsp oil in a separate pan and temper with bay leaves, cinnamon stick and cumin seeds.

Tip in the onion paste and fry till translucent. ( do not brown)

Add the ginger and garlic paste and fry till fragrant.

Add the yogurt mixture. Cook till oil leaves the side of the pan.

Add the cashew nut paste and cook for a couple of mins.
Add the water. Season with salt.

As the gravy/ sauce comes to boil, gradually slide in the fish steaks.

Cook the gravy till it reaches a thick consistency.

Take it off fire.

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Serve with hot steamed rice.
Happy cooking !! 😊

Cheers !! πŸ˜„

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Narkel shorshe diye Sojne phool – Drumstick blossom with coconut and mustard

Winters in India, heralds a wide range of vegetables, fruits and flowers.

Sojne phool or Drumstick blossoms are a delicacy cooked in various regions of the country. Each region has their list of traditional recipes.

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Like many edible flowers Β from around the world, India has it’s fair share of such flowers. There is long list of atleast 42 edible flowers in India – Roses, Hibiscus, Spiny Sesbina, Lemon blossom, Nasturtiums, Drumstick blossom (Moringa Oleifera) etc


This is a dry dish and goes well with steamed rice.


Drumstick blossoms or Sojne phool are a bit bitter to taste. There is a much tested age old trick to lessen that bitterness by steaming the flowers and draining out the water.

The flowers post steaming, are ready to be used for numerous preparations. Though this is an optional trick, but i found it to be extremely useful.

This is what I did……

INGREDIENTS

2 cups – sojne phool/ drumstick blossoms

2-3 nos – green chillies

1 1/2 tbsp – fresh coconut paste

2 tsp – mustard paste

1 tsp – sugar

5-6 nos – bori/ sundried lentil dumplings

1 tsp – tumeric powder

1/2 tsp – mustard seeds

Salt to taste

Oil- as per need

METHOD

Rinse the flowers well. Drain.

Steam the flowers for 10- 12 mins. Drain the water.

Heat sufficient oil in a pan and fry the bori/ sundried lentil dumplings. Drain them on an absorbent paper.

Heat 3 tsp oil separately and season with mustard seeds. Add the coconut paste and fry till it starts turning golden.

Add the mustard paste and tumeric powder.

Add the steamed blossoms.

Cut the green chillies halfway through the centre and add it to the pan.

Season with salt and sugar. Stir. Lower the heat and cover.

Cook the blossoms till all moisture dries up.

Gently break up the fried dumplings and mix it to the cooked blossoms.

You may add a tsp of ghee at this point (optional).

Take it off fire.
Serve with hot steamed rice.

Happy cooking !! 😊

Cheers !! πŸ˜„

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Kashmiri Dum Aloo

Gar firdaus bar rue zameen ast /

hameen asto, hameen asto, hameen ast’

Meaning – If there is Paradise on Earth/ It is here ! It is here! It is here.

– A farsi couplet of Amir Khusrau, believed to be uttered by Emperor Jehangir, who was enamoured with Kashmir.

Kashmir or Jammu &Kashmir, is the northern-most state of India, is known for it’s majestic snow-peaked mountains, beautiful gardens, lakes, saffron, walnuts, people of the state and their food.


Kashmiri food are fragrant and delectable. With rapidly falling temperature in Delhi and availability of new baby potatoes in the market, Kashmiri Dum Aloo is a perfect recipe to kick start the winters. Deep fried potatoes, fragrant in ghee and fennel, slow cooked in yogurt……..ahhh bliss ! ❀️


This inspiration is from Sanjeev Kapoor, celebrity chef and author. I modified it as per my taste and availability of ingredients.

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This is what I did………

INGREDIENTS

10- 12 nos – baby potatoes

1 1/2 cup – yogurt

4-5 nos – kashmiri red chillies

1 1/2 cup – yogurt

1/2 tsp – dry ginger powder/ saunth

1 1/2 tbsp- fennel powder/ saunf

1/4 tsp – roasted cumin powder

1/4 tsp – garam masala powder

1/4 cup – mustard oil

A pinch of clove powder

Salt to taste

METHOD

Peel and wash the potatoes. With the help of a fork prick the potatoes all over and keep them soaked in salt water for about 20 mins. 

Drain the potatoes. 

Heat mustard oil in a wok/ kadhai. Deep fry the potatoes to golden. Drain them on absorbent paper. Keep aside.

Season the remaining oil with a whole dry red chilli and clove powder. 

Grind the kashmiri red chilli to paste with little water. Whisk together this paste with yogurt and dry ginger powder and fennel powder. 

Pour the mixture into the oil and give it a good stir. Pour in a cup of water and add salt. Once the mixture comes to boil, slide in the fried potatoes and cook till potatoes are well done.

Garnish with garam masala and roasted cumin powder. 


Serve hot. 

Goes well with naan, chapati and paranthas.
Happy cooking ! 😊

Cheers !!

 

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Mulor shaak – Radish greens

Winter in tropics means an immense variety of leafy green vegetables along with innumerable fruits and other vegetables ❀️ And sometimes a simple meal is all I crave πŸ˜‰

Mulor shaak is a winter special and almost a delicacy. 

Every household has a way of cooking it. Being born and brought up in Madhya Pradesh, the province and it’s people infused enough of their cuisine and style of cooking into me. Technically speaking, this is not how Mulor shaak/ Radish greens, is cooked in a Bengali kitchen. 


A quick, easy and crunchy greens recipe, with a heady aroma of browned garlic. 😍

This is an excellent side dish and goes well with dal and rice or chapatis.


Here’s what i did……………

INGREDIENTS

2 cups – chopped shaak/ radish greens

1/2 cup – finely cubed radish

3-4 pods – garlic, crushed or chopped

2 nos – dried whole red chilli

2 tbsp – chickpea flour/ besan

1/2 tbsp – oil

1 tsp – ghee (optional)

Salt to taste

METHOD

Heat a pan and dry roast the chickpea flour to golden. Keep aside.

Heat oil. Break the dry whole red chilli into the hot oil. 

Tip in the crushed garlic and fry till it is golden brown. 

Add the cubed radish and saute for a couple of mins. 

Add the chopped greens and salt. Give it a good stir. Lower the heat, cover and cook till radish cubes are tender, yet crunchy. 

Increase the heat to maximum and let all remanant moisture dry up. 

Add the roasted chickpea flour/ besan. Mix well. 

Add ghee (optional) and keep tossing the greens till they are crunchy. 

Take it off the fire. 

Serve hot with chapati or dal and rice. 


Happy cooking !! 😊

Cheers !! πŸ˜„

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Festival of Lights

Wishing my blogger family a very happy and prosperous Deepawali !! 

May all your wishes and dreams come true and enrich your life with health and wealth ❀️


!!!! Shubh Deepawali !!!!

Cheers ! 😊

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Β Shrimp scampiΒ 

The word “scampi” is often construed as a style of preparation rather than ingredient.

My love for crustaceans, is above all my love for fish. ❀️ That shouldn’t be surprising πŸ˜‰ It goes with the territory called Bengali.

A forlorn opened bottle of white wine was neglected for some days, hence it ended up in cooking πŸ˜ƒ


Shrimp scampi is a perfect quick meal for lazybones like me 😜

Scampi preparation style varies regionally.

The romance of olive oil, garlic butter and white wine is ethereal. As I watched shrimps cooking, i once again fell on love with crustaceans β€οΈπŸ˜‰


Here’s what I did…………..

INGREDIENTS

7-8 nos – shrimps/ prawns

3-4 nos – garlic pods, finely chopped

1 tsp – chopped, fresh coriander

1 tbsp – olive oil

1 cube – butter

1 cup – white wine

1/4 tsp – freshly ground pepper

1/4 tsp – chilli flakes (optional)

1 tbsp – lemon juice

Salt to taste

METHOD

Peel the shrimps leaving tail intact and devein.

Heat olive oil in a pan over medium heat. Add the butter. Butter will foam up and then subside.

Add the garlic and chilli flakes. Saute for a min or till garlic gets fragrant (do not brown) and add the shtimps.

Saute the shrimp for 1 min on each side.

Pour in the wine and season with salt. Lower the heat. Cover and cook till shrimps are cooked and the wine has reduced to sauce consistency.

Toss with freshly ground pepper, lemon juice and chopped coriander.

Take it off fire.


Serve as is, or on pasta or rice.

Shrimp scampi served with chicken salami fried rice

Happy cooking !! 😊

Cheers !! πŸ˜„

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Arhar Dal – Pigeon peas

Madhur Jaffrey writes evocatively about Dals in Curry Bible, “you can take meat, fish and vegetables from an Indian, but you cannot take away his dal – the core of his meal.”

Dal = pulses or legume, forms an integral part of Indian cuisine. For vegetarians, it is a major source of protein. Though it is cooked in every household, the finished product varies from kitchen to kitchen. 

There are unlimited ways to make this humble ingredient, from simple to exotic, from mild to spicy. Depending on the region, pulses are cooked plain, with vegetables, with fish and mutton. 
India tops the list of Global Pulses production. Ironically, it is also the largest consumer. 

Presenting here is simple Arhar Dal/ Pigeon pea, almost a regular feature in our major meals.

Here’s what I did…………

INGREDIENTS
1 cup – arhar dal/ pigeon pea
1 nos – medium sized tomato, finely chopped
1 nos – small sized onion, finely chopped
2 nos – garlic pods, finely chopped
1 nos – green chilli, finely chopped
1/4 tsp – ginger paste (optional)
1 tsp – finely chopped fresh coriander/ cilantro
1/2 tsp – tumric powder
2 tsp – oil 
1 tsp – ghee (optional)
1/2 tsp – cumin seeds
2 cups – water
Salt to taste
METHOD
Wash and pressure cook the dal/ pulses with 2 cups water and salt, upto 2-3 whistles. 

Once the pressure cooker cools, uncover and whisk the dal into smooth submission.
Heat oil in a pan and fry the chopped garlic till fragrant ( I prefer to fry them to light brown). 
Add the cumin seeds and once they splutter, add the chopped onion, green chilli and fry till translucent. 
Tip in the chopped tomato and ginger paste. Add the tumeric powder. Cook till tomatoes soften. 
Pour in the boiled dal/ pulses. As it starts boiling, lower the heat and cook for 2-3 mins. 
Garnish with ghee (optional) and fresh coriander. 

Serve hot with rice or chapati. 
Happy cooking !! 😊

Cheers !! πŸ˜„

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