Kasundi / Kashundi Maachh

Fish cooked in Kashundi (A Mustard based sauce unique to Bengal)

Quick, Easy & Delicious. Thats what Kashundi/Kasundi Maachh (Bhetki/Basa or for that matter any soft fish) is.

Ingredients 

Bhetki / Basa fillets - 500-750gm

Ginger-Garlic paste (I use homemade) - 1.5 tbspn

Chili flakes / chili powder - depends on heat tolerance

Salt

Crushed Black pepper

Procedure :

1. Bhetki/Basa fillets marinated in ginger, garlic paste, salt, pepper, chilli flakes/chilli powder and generous helping of Kashundi/Kasundi for 1/2 - 1 hr.

2. Drizzle 2-3 tbsp of Mustard Oil to the marinated fish. (This may be eliminated or just a minimum quantity of oil may be used). Mix well and place them evenly in a flat bottomed microwaveable glass container

Slit some green chilies and place them on the 'bed' of fish. 

Microwave on Power 80 for 8-10minutes.

Keep it within the oven for 2-3 minutes. 

Garnish with freshly chopped Coriander leaves.  

Tastes delicious with steamed rice.

Cooking couldnt be faster or easier!!

Bhaape Chingri ....Steamed Prawns

in a grated coconut-mustard gravy

'Bhaape' means steamed in Bengali. And Chingri is of course Prawns
A recipe so simple to assemble and cook and also fast if instead of the traditional steaming, microwave is used...which I do. But my Ma insists, that the taste of the authentic 'Bhaapaano' or steaming is far far more superior to our short-cut microwaving. Coming from her, and that too about culinary methods and expertise, I cant even dream of arguing...but time being a major constraint, I have to make do with the second best....

Ingredients :
Medium sized prawns - 1 kg
Mustard paste - 1 small bowl
Tomato - 1, chopped
Potato - 1 medium sized, diced into small cubes and sauted after being smeared with a pinch of salt & turmeric
Grated coconut - 1
Turmeric - 1 tsp
Red Chili powder - 1 tsp or more
Kashmiri Chili - 1 - 1.5 tsp
Salt to taste
Green chillies - 2-3 chopped 
Coriander Leaves for garnishing
Mustard oil (a must to give the zing) - 3 tbsphe aut

Procedure :
If following the authentic steaming method....carry out the following steps in a steel container with a tight lid. If following the microwave menthod, use a microwaveable glass/ceramic container with a lid.
1. In the container mix all the ingredients listed above except the coriander leaves and pour the (only) mustard oil liberally.
2. Cover the container.
3a) Steaming - place the closed container in a bigger wok/saucepan. The bigger container should be filled with water upto 1/2 the level of the closed container.If a pressure cooker is being used, 2-3 whistles should be fine for the cooking to be completed..And in a regular steamer/wok, steam it for around 35-40 minutes

3b) Microwave the mix prepared in (1) for 7-8 minutes
4. Garnish with chopped coriander (dhonepaata) and serve with steamed rice.

Note :For added pungency / flavour of mustard (which we Bongs LOVE), drizzle about 2 tsp of mustard oil (kaancha tel) after completion of cooking and before garnishing.

Gurjali Maachh er Jhol

(Indian Salmon...Bengali Style)
Gurjali, or as we Bangaals say, Gurjauli, is not available very often in this Teleguland which has been my home for the past 30 months or so.

So when SD got it as part of his Sunday fish basket, my call to Ma was the usual "Gurjauli maachh ki diye ranna korbo?" (With what should I cook Gurjauli Fish?)

Why this query is of significance is, because we Bongs, have this unwritten do s and dont's when it comes to our traditional cooking. No garlic in this, no onion in that, paanch phoron here and kaalo jeera there....oh well....the list is never ending.

So when Ma said - kalo jeera phoron, shorshe bata, I heaved a sigh of relief! The simplest of fish curries....easy to make and good to eat on a lovely Sunday afternoon!!!

So here goes the recipe....

Ingredients :
1. Gurjali/Gurjauli Fish - 750gm
2. Kalo jeera/Nigella seeds/Kalonji - 1/2 tsp
3. Green Chilies - 3-4 or more
4. Haldi/turmeric - 1/2 tsp
5. Red Chili powder - 1/2 tsp (or more)
6. Kashmiri Chili powder - 1/2 tsp (for colour)
7. Mustard powder/paste - 1-1.5 tsp
8. Tomatoes - 1 small or 1/2 medium - diced
9. Coriander leaves - a small bunch, chopped finely
10. Salt to taste
11. Mustard Oil for cooking & sauteing the fish

Procedure :

* Toss the fish pieces in salt, turmeric powder and keep them marinated for 5-10 minutes.

* Fry the fish lightly and keep aside

* In a wok take mustard oil and when smoking hot, temper with Kalo Jeera/Kalonji and slit green chilies

* Add to the tempering the diced tomatoes and stir.

* Mix the Haldi, Chili powder, Kashmiri Chili powder, 1/2 tsp of mustard powder, salt with water into a thick paste. Add to the wok. and stir briskly on medium flame.

* Take care not to burn the masala. Sprinkle water from time to time. Once the oil separates from the masalas, check to see if the raw smell of turmeric is still there. If the masalas still retain the raw smell, sprinkle some more water and stir again for a minute or two.

* Add the lightly fried fish pieces. Stir slowly to mix the masalas. Pour 4-5 cups of water. The gravy will be light and watery. Cover and cook on low flame for 2-3 minutes or till it starts boiling.

* Add 1/2 cup water to the mustard powder/paste. Now mix well and pass the mustard water through a sieve into the wok. This makes the gravy mustard flavoured and yet does not impart the rich, spiciness of mustard.

*Let it boil for another few seconds...garnish with slit green chilies and chopped coriander leaves.

* Switch off the flame and serve with steamed rice.
This light watery gravy tastes good ONLY if the fish is very fresh.

This is my 3rd entry to the Blog event ''THINK SPICE:THINK TURMERIC", hosted for Nov '09 by Sudeshna of COOK LIKE A BONG and the Think Spice event is the brainchild of Sunita of Sunita's World .

The logo for the event is...

Shaboor Bada

(Saboodana Vada or Fried Dumplings of Saboo)

I love Saturday evenings...just the thought of a holiday the next day, makes my heart soar with joy! And hence, Saturday evening teatime demands a little more than the usual biscuits or muri-makhaa!

As I was sifting through the stuff that would add an extra zing to my leisurely evening tea, I found a packet of saboo dana, bought quite sometime back and forgotten!
Retrieving the poor little forgotten packet, I set out to make the simple yet tasty Shaboor Bada (Deep fried Dumplings/Vada made of Saboodana)

Ingredients :

Saboo dana - 250gms

Potatoes - 3 medium sized

Onions - 1 chopped

Tomato - 1 chopped (Optional..I didnt use)

Jeera/Whole Cumin seeds - 1 - 1.5 tsp

Green chillies-4-5 (or more) chopped

Ginger-freshly grated (I used ginger paste)

Salt/Rock salt - as per taste

Coriander leaves - 1/2 cup -chopped fine

Oil for deep frying

Procedure :

1. Soak the saboodana in water for about 15-20 minutes. I dont like them too soggy/mushy hence depending on the quality, the soaking time may be less. Keep checking while you arrange the other ingredients.

2. Boil 3 medium sized potatoes in a pressure cooker.

3.Mash the boiled potatoes. Add all ingredients in the 'Ingredients' list except saboodana.

4.By now the soaked saboo is ready. Drain off the water and mix thoroughly with the mashed potatoes.

5. Divide into around 20-24 balls and flatten between palms of your hands.

6.In a wok, heat oil for deep frying. Deep fry the Bodas/Vadas/Dumplings in batches till golden brown.

7. Serve hot with any chutney or Sauce. I served with Kashundi (A traditional Bengali mustard sauce) and munch along with a steaming hot cup of tea!

The above post, is my entry for "Sunday Snack: Festive Snack of Navratri and Diwali" hosted by Indrani of APPYAYAN.


This recipe is also being sent to 'Fast & Quick Healthy Dishes - Guest hosted by Kalpana Sareesh of Life with Spices, on behalf of Priya of Priya's Versatile Recipes

Black Beauties...BERRY BERRY TASTY!

(Kaalojaam - Delicious & Healthy)

Delicious Kaalojaam (Black Berry) .....A summer fruit available for a limited period in June-July. Kaalojaam or BlackBerry has a unique taste...you have to have it to understand.... sweet with a coarse-acidic tang which leaves an aftertaste. But the purple juicy pulp of these small spherical fruits is almost addictive...you just cant seem to stop....and before you know you have a bowl full of seeds....remnants of the fruit you just ate up!

Though I love to eat them as it is, to add to its taste, I do as follows :

Ingredients
Kalojaam = 500gms
Salt - 1/2 tsp
Sugar - 1/2 tsp
Kashundi (Indian Mustard sauce) - 1 - 1.5 tsp

Procedure :
1. Just put a slit or two on each of the fruit
2. Marinate with salt, sugar and kashundi.
3. Refrigerate for 1/2 hour
4.Enjoy !

Side Effects : A purple tongue!!!

Some more info about the humble Kaalojaam - A wonderful fruit for combating stress, cardiovascular disease and cancer. It has very few calories so anyone with obesity can eat it happily. You can skip your evening tea and consume this fruit instead because it cools and body and prepares it for rest. The best thing would be to make a drink with kalo jam, pudina pata, salot or honey to guarantee a good night’s sleep.

Pabda Maachher Patla Jhol

(A Light Pabda Fish Curry)

Pabda or Butter Fish is as soft as butter :)

A favourite will all at home, I dont miss a chance to cook this light gravy, whenever I get fresh , pink Pabda.

Ingredients :-

-Pabda Fish - 500gms. (Nine medium sized Pabda), marinated (with turmeric+Mustard Oil+salt) for 10 minutes and shallow fried in a non-stick pan.
-Kalo Jeera/Nigella seeds-1 teaspoon
-Green Chillies : 3-4
-Chopped Tomato - 1
-Masala paste with
*Turmeric - 2 - 3 tsp
*Kashmiri chilli powder - 1 tsp
*Red Chilli powder - 1 tsp (Optional....today I didnt add this)
*Mustard  paste 2-3 teaspoon
*Salt to taste
- Mustard Oil - 4-5 tbsp
-Bori -8-10 (Optional) (Fried or dry roasted..today I dry roasted in a wok.)
-Coriander leaves - chopped
Some snapshots of the Bori and shallow-fried pabda...


Procedure :
1.Take mustard oil in a wok and put it on the stove and wait till it's crackling hot
2.Season with Kalo Jeera & 2 Green Chillies (Today I didnt use the green chilli for seasoning).
3.Add the chopped tomatoes. Stir.
4.Add the masala paste. Stir and cook the paste (moshla koshano)
5.Keep sprinkling water from time to time
6.Add the fried fish. Turn them around in the wok to coat the fish with masala but taking care so as not to break them.
7.Add one glass of water. Cover with a lid. Simmer the flame and let it cook for 5 minutes.
8.Add the fried /roasted Bori
9.Check the salt.
10.The gravy should be of thin consistency. If required, add water. Bring to a boil.
11.Add 2-3 slit green chillies and garnish with freshly chopped coriander leaves.
12.Ready to serve/eat with steamed rice

Tasty Tyangra

(Tyangra or Tangra Fish in mustard gravy)
A silvery (and sometimes black or striped), small to medium sized fish, tyangra tastes best fresh.

Here goes the recipe :
Ingredients :
-Tyangra Fish - 750gms marinated (with turmeric+Chilli powder+Mustard Oil+salt) for 1/2 hr
-Kalo Jeera/Nigella seeds-1 teaspoon
-Garlic paste - 1 teaspoon
-Chopped onion - 1 small onion
-Chopped Tomato - 1
-Masala paste with
*Turmeric - 2 - 3 teaspoon
*Kashmiri chilli powder - 1 teaspoon
*Mustard powder (or paste) 2-3 teaspoon
*Salt to taste- Green chillies - 3-4
- Green Chillies - 4-5
- Mustard Oil - 4-5 tbspn
-Coriander leaves - chopped (optional)
-Fried pieces of potato
Procedure :
*Take mustard oil in a wok and put it on the stove and wait till it's crackling hot
*Season with 2 green chillies
*Add Kalojeera followed by garlic and chopped onions. Stir them. The onions should not be overfried.
*Add the chopped tomatoes. Stir for a minute or two
*Add the masala paste. Stir and cook the paste (moshla koshano)
*Keep sprinkling water from time to time
*Add the marinted fish. Turn them around in the wok to coat the fish with masala but taking care so as not to break them.
*Add the fried potato. Cook on low heat for 2-3 minutes.
*Add water to make the gravy. Cover the wok with a lid and let it simmer.
*When the gravy is boiling, check the salt, sprinkle some coriander and take it off the stove.
*Serve with steamed rice!

Edited to add: This is my entry to the Blog event 'THINK SPICE:THINK TURMERIC", hosted for Nov '09 by Sudeshna of COOK LIKE A BONG and the Think Spice event is the brainchild of Sunita of Sunita's World .

The logo for the event is...