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Monday, August 31, 2015

Patrani Machhi...Parsi cousin of the Bengali Paturi



Fish fillet marinated in spices, wrapped in an envelop of Banana leaf and steamed or baked.

To a Bengali the spice would be predominantly Mustard paste while to a Parsi it would be a green chutney consisting of predominantly coriander leaves, pudina, coconut. 

The end result? Either a Bong Paturi or a Parsi Patrani Machchhi...both favourite, subtly flavoured fish delicacies of the respective communities.

Of course, while the Paturi is made of Bhetki or Hilsa, the Patrani Machchhi is made of Pomfret, Rawas, as far as I know.

The Bong me, this morning, wanted to try her hand at making her favourite paturi's Parsi cousin.
Internet came to my rescue and I followed this Parsi recipe from Devaki's Weave a Thousand Flavors. 
The changes I made due to availability/non-availability - For my Patrani Machchhi, I used Bhetki, freshly grated coconut, desi green chilies but it was sans pudina as I did not have the herb at home.

Ingredients : yielded approximately 24 pieces of fish
Bhetki fillet - approx 600 gms (since I had no plans of making patrani machchi, I had marinated the fish with ginger, pepper and salt)

** Dry grind spices: Jeera / cumin seeds - 1.5 tsp
Coriander seeds - 1.5 tsp ,
Fenugreek/Methi - 1/2 tsp ,
Mustard seeds - 1.5 tsp

Dry grind all the above ingredients in the coffee grinder to a fine powder. Add to the ingredients of coconut chutney (given below) to make the chutney.

Coconut Chutney: Grated coconut - 1 cup ( I used half a coconut),
Ginger - 1” piece,
peeled garlic - 3-4 cloves ,
Green chilies (depending on tolerance to heat) - 2, 
Kashmiri mirch powder - 1 tsp (not in original recipe)
fresh cilantro leaves - 1 cup (+ ¼ cup mint leaves - did not use),
sugar - 1 tsp ,
salt - 1-1/2 tsp ,
Dry roasted (instead of raw) peanuts - 1 tbs &
tamarind paste-2 tbs
**Dry ground spices from above,
1/2 cup water (more only if required)

4-6 inch wide pieces (approx square ) banana leaves , 24 nos ( I needed 3 medium sized banana leaves) to wrap fish
toothpicks

Preparation:
1. Preheat oven to 350 deg F/175-180 deg C

2. Fish – Cut the fillet into approx.2"x3" sized pieces. Rubbed with salt  and pepper (not mentioned in original recipe) 



3. Prepared the Coconut chutney by blending all the ingredients in a grinder to make a thick pesto like fine paste. The mixture should be of thick consistency.
5. Marinade: Apply the chutney all over the fish on both sides. Marinate 4-5 hours. (I had time for only 1 hour marination)




Method:

1. Wash and dry the surface of the banana leaf . Apply oil on the surface of each leaf. Cut the banana leaf into approx. 4"x6" pieces 

2. Place each fish fillet in the center of a piece of banana leaf so the fish is parallel to the seams in the leaf. Cover generously with the marinade. 

3. Fold over on both sides and then fold over the ends ad seal with one/more tooth pick

4. Place the fish parcels on a baking tray. 'Bake' for 20 minutes in the preheated oven at 170-180 deg C.

5. Remove from the oven.
Serve hot with steamed rice.

Enjoy!

Sunday, April 28, 2013

Chitol Maachher Peti'r Jhol

Light Mustard Gravy of Chitol Fish


The  Chitol is a delicacy of Bengal. While the bony 'Gaada' or dorsal part of the fish is deboned and made into Muithas / Koftas, the 'Peti' or belly portion of the fish containing less and more easily manageable bones are delightfully oily and soft.

I personally like the light gravy which brings out the rich taste of the fish rather that the more spicy 'Kalia' preparation where the taste of the fish is submerged in the deluge of onion-ginger-garlic-garam masala. But of course this is a very personal preference.....

Ingredients :

a)Chitol Maachher 'Peti' portion - approx 1 kg
b)Kalo jeera / Kalonji - 1/2 tsp
c)Holud / Haldi /Turmeric powder - 1 tsp
d)Chili powder - 1/2 to 1 tsp
e)Kashmiri Mirch powder - 1 tsp
f)Tomato chopped - 1 small (optional)
g)Dhone/Coriander seeds powder - 1 tsp
h)Sugar - a pinch
i)Salt - to taste
j)Mustard paste - 2 tbsp or more depending on how spicy you want the gravy
k)Mustard Oil - 1 tsbp
l)Green Chilies - 2-3 ..again personal preference
m) Bori / small Lentil dumplings - a handful
n)Dhonepaata / Coriander leaves

Procedure :
1. Shallow fry the fish (after smearing the pieces in a mix of turmeric-salt)


2. Heat oil in a kadai and add ingredients at sl.(b) to (i). Sprinkle some water and cook on medium to high heat till the oil separates. .....Koshano

3. Add the shallow fried fish and gently turn them around in the moshla/masala/spice mix.

4. Add a cup full of water.

5. Add 3-4 tsp of mustard paste mixed with 1/2 cup of water.Cover and bring to a boil. If boris (tiny lentil dumplings) are available, add to the boiling gravy.

6. Add slit green chilies and chopped Dhonepaata.



7.Savour with hot steamed rice. 





Sunday, April 21, 2013

Chitol Maachher Muitha

Chitol Fish Koftas 

Chitol Maachher Muitha is an essentially "Bangaal" (the erstwhile Eastern region of undivided Bengal which is now present day Bangladesh) delicacy made out of the 'Gaada' (Bonier or dorsal part ) of the fish.

Seeing Chitol Maachh in the supermarket last sunday, I couldnt control my temptation and purchased a huge 2.5 kg fish.
Instructions were immediately taken over phone regarding the cutting of the Gaada-Peti and communicated to my bewildered fish seller!

Rushed back home and called up my cooking encyclopedia, ready with pen and paper, and jotted down the elaborate process of the Muitha making....

Ingredients :
For the Koftas :
The 'Gaada' or bonier part of the fish (the fish I'd bought was 2.5 kgs!!) which was approx 1 kg 
2 medium sized potatoes for every kg of gaada
2 eggs
Ginger paste - 1 tsp
Garlic paste - 1 tsp
1 small onion - finely chopped
1 small onion - made into paste
Jeera powder - 1 tsp
Chili powder - 1 tsp
Salt
Sugar - a pinch

For the gravy :
1 onion - chopped
2 onions - paste
Garam masala - whole, made into a paste/powder 
Tej pata
ginger paste - 1 tsp
garlic paste - 1tsp
1 tomato - chopped (optional)
Chili powder
Kashmiri Chili powder
Jeera powder/paste - 1tsp
Salt 
Sugar
Potato 2-3 cubed
Ghee
Oil (preferably mustard)

Procedure :
Muittha / Kofta - 
I) De-boning of the fish:
1. Wash the fish. Placing it on a flat surface, with the skin on top, hammer it lightly with the Nora of the Sheel-Nora (traditional grinding stone used in Bengali kitchens) or anything heavy

2.The fish will loosen. Now turn it around, so that the fleshy surface faces up and scoop out the flesh with a spoon.


Save the skin for kataa chochchori (we Bongs are quite the scavengers ;)) . The pic below is the starting material for Kataa Chochchori

3. Using the Sheel-Nora, grind the fish ...most of the bigger bones will come apart. Now using fingers, mash the fish further and also remove the remaining bones.

If minced, de-boned Chital is available, the rest of the Muitha making is actually a cake-walk.....

II) The rest of the Muitha making -
1. For 1 kg Gaada, use 2 medium sized boiled potatoes and mash them well and mix with the boneless, minced fish. While mixing and mashing, you may be able to remove more fine bones....

2. Add to the minced fish+mashed potato mix : 2 raw eggs, ginger, garlic paste, onion chopped, onion paste, jeera powder, chili powder, salt, sugar. Knead well as in kneading dough.

3. Put a large vessel/kadai full of water to boil. Divide the fish dough into fist sized (mutho/muitha) spheres. And slide into the boiling water. Cook for about 15 minutes. Turn the spheres from time to time. To check if done, insert a fork/needle as we do in baking. If it comes out clean, it's done.

4. Take the 'spheres' out of the water. Keep aside to cool. When cooled, cut them into approx 1.5" cubes.

5. Shallow fry them lightly.


These can make delicious finger food/snacks/starter and in case that's what you intend to make them into, fry them till they are crispy and golden brown.

The Gravy :
1. Heat oil in a kadai. Add the chopped onion, paste of garam masala, tej pata, a pinch of sugar. 
2. Along with the above 'phoron', the cubed potatoes may be added to avoid sauteing them separately.
3. When the onions are light brown in colour, add onion paste, ginger-garlic paste, chili powder, kashmiri chili, jeera powder, salt and tomato. Fry them in medium to high heat....'Koshano' or 'Bhunoing'
4. After the oil separates from the cooked masala, gently slide in the fried Muitthas / Koftas. Turn them around gently to cover them in the masala/spice mix and fry for a minute or so....add about 2 cups of water to make a gravy of medium thickness. Cover and bring to a boil.
5. Just before taking it off the flame, add a tbspn of ghee and 1/2 tsp of powder garam masala (without roasting) (garam masala at the end is optional, though)

The Chitol Maachher Muittha is ready to be savoured with plain steamed rice.


This post is being linked to "Spotlight: Show Your Best Creation" @ Cuisine Delights














Saturday, April 6, 2013

Cheesy Vegetable Fritters

Fritters / Chops/Cutlets made of Chhana (Fresh & fluffy Paneer), grated Cheddar Cheese and any finely chopped vegetables


Simple, fast and delicious....that's the other name of this dish.

Ingredients :
Chhana / Paneer from 2.5 litres full cream milk
Grated processed cheese  (used Amul) - 4-5 cubes or as many as you want
Any finely chopped vegetables : I used carrot, beans, capsicum, finely sliced babycorn, sweet corn kernels, mushrooms
Chopped garlic
Chopped Onions
butter / oil
Tej pata
Crushed peppercorns
Salt
Pepper powder
Oregano powder
Cornflour
Bread crumbs
Oil for frying

Procedure :

1. Curdle boiling milk with lemon/vinegar to make Chhana/Chhena/Paneer/Cottage cheese. Drain away the whey and press it lightly to retain the softness and fluffiness of the Chhana.


2. In a kadai, heat the butter. Add tej pata & crushed pepper corns into the heated butter, followed by chopped garlic and onions. Fry till golden brown.

3. Now add the chopped vegetables in descending order of hardness.....carrot, beans, baby corns ...capsicum etc...all in medium to high heat. If using mushrooms, better to saute them separately as mushroom will give out loads of water and make the other veggies soggy. We want the veggies to retain their crunchiness


4. Mix the crunchy fried veggies with the soft paneer and toss the mix in the kadai to mix well.

5. In the hot mix, gradually add the grated cheese and keep stirring. The cheese will melt and assimilate into the rest of the chhana-veggie mix.


6. After cooling, shape the doh-like chhana-cheese-veggie mix into friiters. Dip into a thin batter of cornflour+water and then roll in bread crumbs.

8. Shallow fry and serve with sauce, chutney or as it is....


Saturday, March 30, 2013

The little chef and her Cookies



Last year during her summer camp, 'cooking up a storm' was one of the activities where she'd been a part of a group of 6+ somethings who'd baked some lush, gooey, chocolatey , melt-in-the-mouth cookies! Not happy with just the two cookies which each of them were allowed to bring back home and also share with a choco-obsessed loving Mom, then and there she'd declared that she'll bake more of these.....the two paged photocopy of the recipe was carefully preserved and the intermittent reminders in the form of mild whinings were meted out to the not-too-enthusiatic-about-baking Mom...who turned a deaf ear and hardened her heart, determined not to be emotionally blackmailed!

Now that she was a year older, and hence more persistent and her arguments were logical, and to top it all, the final exams were over and hence free time was in abundance, the Mom couldnt continue feigning selective deafness and had to succumb to the pressure giving free reign of her kitchen to the little lady!

Out came the precious list and recipe....and off they (the reluctant Mom & the oozing-with-enthusiasm mini-chef) went and brought back a bag full of stuff.....sugars of different kinds, unsalted butter etc etc...

Unfortunately after reaching home, the Mom realised that her kitchen scale was broken and hence the measurements were approximate...but the cookies turned out yum...and could give any professionally baked cookies a run for their money! ;)
May be beginners' luck ...... but the mini chef and Mommy assistant were immensely satisfied with the outcome!!!!


Ingredients (as given in the printed recipe..lot of substitutions were made)


125 gm of unsaltede butter
90gm of soft light brown sugar
90 gm castor sugar
125 gm chocolate spread (used nutella + Hershey's chocolate syrup)
200gm plain flour
30 gm cocoa powder
1 tsp baking powder
2-3 drops vanilla extract (used 1.5 caps of vanilla essence)
150 gm of white chocolate chips (used 1/2 bar of Cadbury's Dairy Milk, broken into unequal bits)
1 egg
A pinch of salt


Procedure (as given in the recipe ...followed more or less accurately except for the weight measures which were approximate)
1. Preheat oven to 180 deg C. Cream the butter and both types of sugar in a large bowl until the mixture turns creamy.
2. Still using the electric whisk, beat the egg, chocolate spread (2-3 tsp of nutella+1/2 cup of Hershey's chocolate sauce in our case....that's all there was at home), vanilla essence/extract into the creamed butter and sugar mixture, until fully mixed in.
3. Sieve the flour, baking powder, cocoa powder and salt and mix in a bowl.
4. Add the sieved flour mixture with the chocolate mixture and mix them together. Stir in the chocolate chips.
5. Spray /brush some oil on the baking tray (not mentioned in the recipe).
6. Place 6-7 heated dessert spoonfuls of the cookie dough on the baking tray leaving space between each mound so that they can spread as they cook.


7. Bake for 14 minutes.


8. Take the trays out of the oven and leave the cookies to set for 2-3 minutes. When set transfer onto a cooling rack.


Enjoy the cookies...fresh off the oven....or later ....when they're cold and crispier ...with tea / milk .....


Sharing this recipe with Guest Host Mireille's event "What's with my Cuppa", originally started by Nupur.




Tuesday, February 19, 2013

Cream of Broccoli Almond Soup


Some left over broccoli which had turned yellowish and hence didnt want to use it for normal stir fry or in mix veggie dish preparation. So soup it was to cater to the kiddo tummies in the evening..

Ingredients :
Broccoli - I used 3/4 of a medium sized broccoli cut into medium sized florets
6-10 Garlic cloves chopped roughly
1 tej pata
Almonds - a handful...about 10-15..blanched, to ease the removal of skin
Salt
Rocksalt
Pepper corns ...freshly crushed
black Pepper powder
Chili flakes (optional)
grated Cheddar cheese
Milk - 3 cups
butter

Procedure :
1. Pressure cook the broccoli, chopped garlic with tej pata and a pinch of salt.
2. After blanching the almond in hot water, peel off the skin and saute the almonds in butter till golden brown
3. Now in a blender, make a paste of the pressure cooked broccoli-garlic and sauted almonds.
4. Heat butter and add crushed peppercorns to the heated butter. Fry for a few seconds and add the blended broccoli-garlic-almond. Cook on high heat till the raw flavour is eliminated.
5. Add milk and milk cream (malai/দুধের সব্র ). till it is of creamy & soupy consistency. Mix on high heat and lower the heat, cover and bring to a boil.
6. Adjust the salt by adding rock salt.
7. Sprinkle pepper powder, chili flakes (optional). Take it off the flame.
8. After pouring into soup bowls, garnish with grated cheddar cheese.

Serve this bowful of healthy goodness ....steaming hot...it's a meal by itself!



Sunday, February 17, 2013

Mouri Murgh with Peas Pulao

Chicken with Fennel ...served with Peas Pulao



A friend had pointed out that my blog hardly has any typically "Bangali Murgi'r Jhol"!! And upon going  through my posts, I realised how right she was!!

So today I was all set to make the typical "Bangali Murgi'r Jhol"...but the "Murgi" had other plans! 

And while making the chicken curry, my whims predominated and what resulted was a mild fennel flavoured chicken curry...an impromptu experiment with a happy ending!

And realising that there is barely any rice based item in this blog, I thought of jotting down the recipe of Peas Pulao...the lightest, easiest and quickest of all Pulaos.

Mouri Murgh

Ingredients :
Chicken - 1 kg
Finely chopped medium sized onions - 2
Finely chopped tomatoes - 2
Potatoes cubed - 4
Garlic paste - 2 tbsp 
Ginger paste - 2 tbsp
Tej Pata - 1
Whole garam masala - 2-3 nos. of 1"sticks of Cinnamon, 2-3 green elaichi, 2-3 black elaichi, 4-6 cloves
Fennel Seeds - 1 tsp
Turmeric / Haldi / Holud - 1 & 1/2 tsp
Dry roasted (on hot tawa) & ground Mouri / fennel seeds - 3-4 tbsp
Jeera powder - 1/2 tsp
Kashmiri Mirch - 1/2 - 1 tsp
Green chili - as many as you want 
Chopped Coriander leaves/Dhonepaata
Salt to taste
Oil

Procedure :
1. Marinate (at least for a few hours) the washed & cut chicken with 1 tbsp each of Ginger & Garlic paste, salt and 1/2 tsp of Turmeric/Haldi/Holud powder.
2. In a kadai, heat oil and saute the cubed, washed and Haldi-Salt smeared potatoes till they turn golden. Keep aside.
3. In the same kadai, add another tablespoon of oil (I used mustard oil). Drop in the Tej Pata, whole garam masalas, fennel seeds 
4. Stirring the above for a few seconds, add garlic paste, chopped onions followed by a pinch of sugar for caramelising and adding colour. Fry on medium - high heat till the onions get a brownish colour.
5. Add the ginger paste followed by chopped tomatoes. Turn up the heat and fry till the colour turns brown and the tomato-onion turns into a well fried mush.
6. Mix  Turmeric-jeera powder-kashmiri mirch powder-2 tsp of roasted-ground mouri/fennel seeds-salt with a few drops of water...make a paste and add to the kadai. Cook the masala well.
7. Add the marinated chicken and stir around till all the pieces are well coated in masala. Do this on high heat. Once the chicken is well coated with the masala, keep turning around...koshano / bhunoing (frying on high heat). While at it, add the rest of the roasted-ground mouri/fennel seeds and continue frying (koshano / bhunoing).  Add the cubed and sauted potatoes
8. If time permits, continue cooking in the kadai till the chicken is tender. And you may need to sprinkle water now and then to prevent burning. But like me, if you are running short of time, transfer to a pressure cooker. Add a mug of water. 2 whistles are adequate. Once cooled, and the lid comes off, transfer to the serving bowl and garnish with chopped coriander leaves / dhonepata.

Serve with roti / rice / Pulao. 

Peas Pulao


Ingredients :
Basmati - 3 cups
Peas (preferably fresh ones) - 4-5 cups
Cashew / kaju - a handful, slit lengthwise 
Ginger paste - 1 tbsp
Tej Pata - 1
Whole Jeera - 1 tsp
Whole garam masala - 2-3 nos. of 1"sticks of Cinnamon, 2-3 green elaichi, 2-3 black elaichi, 4-6 cloves
Jaiphal / Javitri powdered - 1/2 tsp
Sugar 
salt
Ghee - 1 - 2 tbsp
1/2 slice lemon

Procedure :
1.Wash the rice, dry it if possible, on a newspaper in the sun.

2. Heat Ghee in a kadai. Add whole garam masala, tej pata, whole jeera, ginger paste. Fry for a few seconds.
3. Add the washed and (preferably dried) basmati rice followed by the sugar, salt, Jaiphal or Javitri powder. Mix well on medium flame.
4. Add the peas. Again give everything in the kadai a stir to mix. 
5. Transfer to a rice cooker. Add 5.5 cups (same cup as used to measure the rice) of water. Squeeze half a piece of lemon (learnt from some blog on the net sometime back and follow it religiously for all pulaos and as promised the result is amazing...the cooked rice DO NOT stick)

 The Peas Pulao is ready!!!