PINEAPPLE ILISH

Ingredients: 

4 pieces of Hilsa fish or Ilish 

1 medium size pineapple ( make a paste of half pineapple and cut half of the pineapple into small pieces

1 medium onion finely chopped

1 teaspoon of garlic paste

2 tablespoon of Mustard oil or refined oil for frying fish and cooking 

1 teaspoon of coriander powder

1 teaspoon of Kashmiri Mirch /Chilly powder 

1 teaspoon of turmeric powder 

Method:

Put oil in a pan, when hot put the pieces of fish and fry lightly. Do not over fry as this fish will not taste good. Keep it aside

Put oil in a pan , when hot, put onions and fry till light brown, do not over fry. Put garlic paste and sauté. Then add coriander, turmeric and kashmiri chilly powder and fry a little . Then add the pineapple paste. Sauté and add 1 cup of water and close the lid. When it starts to boil, add the pieces of fish into it and cook in medium flame for 2 to 3 minutes till the oil comes on the surface. Add the rest of the small pieces of pineapple in it. Keep it for 1 minute. The dish is ready to serve. 

It best goes with steamed rice.

About the dish:  As far as I know this dish is actually a delicacy from Bangladesh. I  tasted it for the first time when I was in North Bengal, my sister in law made it . She that time had told me that she had got this recipe from a friend of her from Bangladesh. 

Pabda with peas

Ingredients:
500 gms fish (pabda)
1/2 cup of fresh green peas
green chillies
2 big onion made to paste
1/2 tsp black cumin
1 tsp turmeric powder
1 tsp red chilly powder
5 tbsp of mustard oil
1/2 tsp sugar
salt to taste.
1 tbsp tomato sauce/tomato puree

Wash and sprinkle fish with little salt & turmeric. Put oil in a pan and fry the fish lightly. Keep the fish aside. Put oil in a pan. When hot, add black cumin and when it stops spluttering add onion paste and fry until light brown, add chilly powder, tomato sauce/puree and turmeric and fresh peas. Stir it for a while then add 2 cups of water. Add salt, sugar and 4/5 slit green chilies as per your requirement. When it starts to boil add fish one by one very carefully.Its a very soft fish so it can break very easily.When the oil shows on top its ready.
Serve hot with rice.

Pui shak Ilish macher matha die. ( Balsella leaf cooked with Hilsa head)

Ingredients:

Pui shak ( Balsella leaves) 200 gms
1 medium sized brinjal (egg plant)
One medium sized Hilsa head
1/2 teaspoon Panch Phorun ( a mixture of cumin, fennel, nigella, fenugreek & mustard seeds)
2 dry red chilies
1 teaspoon turmeric
3 or 4 pieces of slit green chilies ( according to your requirement)
salt to taste
Mustard oil for cooking/ any other oil as you prefer but the taste is best when cooked in  Mustard oil.

Wash & cut the leaves & chop it. Chop also the tender stalks. Wash brinjals & cut into small cubes. Wash the fish head & rub it with  1/4 teaspoon of turmeric & a pinch of salt. Put 2 tablespoon of oil in a pan. When hot add the fish head & fry till it becomes soft & light brown. Do not fry too much. Take it out & let it cool and  make small pieces of it. Add 1 tablespoon of oil in a pan. When hot add panch phorun & dry red chilies. Do not let the chilies burn, add pui shak & the brinjals, add 1/2 teaspoon of turmeric. Cover it and let it cook till the shak wilts. Add the fish head, salt to taste, slit green chilies, mix well. Cover & cook in a low heat till everything blends well.

Its a great bengali dish. You can serve with hot rice. 

* You can add more vegetables if you want, like pumpkin, radish, potatoes.

chingri malai curry (prawns cooked in coconut milk)

Ingredients:
500 gm prawns
1 cup of coconut milk
1 medium sized onion finely sliced
1 bay leaf
1 clove
2 green cardamoms
a small piece of cinnamon
1/2 tsp of fresh ginger paste
1/2 tsp of turmeric
1/2 tsp of red chilly powder
2 tbsp of mustard oil
salt & sugar to taste

Clean & wash prawns. Heat oil in a pan. Add bay leaf, green cardamoms, clove, cinnamon. When it stops spluttering add onions.When the onions are light brown add ginger paste, red chilly powder & turmeric. Fry a little bit & add prawns.Fry a little bit & add coconut milk. Add salt & sugar.Bring to boil & take it out from heat. Its ready to serve. Do not boil it too much, the prawns will become hard & the taste will not be good. Best with rice.

Steamed Sweet Curd (Bhapa Doi)

Ingredients:
1 cup curd beaten
1 cup milk

1 tin condensed milk(sweetened)
4or 5 almonds blanched & sliced
9 or 10 pistachio nuts/ cashew nuts sliced
4 or 5 raisins
2 cups of water

Beat curd , milk & condensed milk till well blended. Add almonds, pistachios/ cashew nuts & raisins. Mix well. Pour the mixture into a 1 litre pudding mould. Cover mould tightly with grease-proof paper securely tight. Pour water into pressure cooker. Place the mould on the grid. Bring to full pressure on high heat. Then reduce heat & cook for 20 minutes. Remove from heat & allow to cool naturally. Take out & uncover the mould. Let it cool in room temperature & then refrigerate till you serve.

Mushrooms with onions

Ingredients:
200 gms fresh mushrooms
2 green chilies chopped
1 small green capsicum cut into thin long strips
1 medium sized onion shredded into long pieces
5 flakes of garlic crushed
2 tsp coriander powder
1 tsp red chilly powder
a pinch of sugar
2 cloves crushed
1/2 cup fresh curd beaten
salt to taste
 Wash & cut mushrooms into small pieces. Heat oil in a pan. Add crushed garlic, cloves. keep it for 1minute.

Add onions & saute till they r light brown. Add mushrooms. Add coriander powder, chilly powder, green chilies, salt, sugar & cook on low flame till mushrooms are done. Add curd Stir fry till it dries & coat the mushrooms. Serve hot.

Mushroom with cabbage & onions

Ingredients:
1 pkt fresh mushroom (200gms)
2 medium sized onions sliced finely
2 green chilies chopped finely
1 small cabbage chopped coarsely
1" piece of ginger sliced finely
1/2 tsp red chilly powder
1 tsp coriander powder
1tsp garam masala
3/4 cup fresh curd
1 tsp ajwain(carom seeds) crushed
salt to taste

Wash & cut mushrooms in small pieces. Heat oil in a pan. Add ajwain.keep it for a minute. Add onions, green chillies & ginger. Cook till onions turn brown.Add mushrooms & cabbage. Add chilly powder & coriander powder. Cook in medium heat till mushrooms are done.Add beaten curd, garam masala& salt. Cook till curd dries up & coats the mushrooms. Serve hot. You can have this dish with rice or chapatis.

Tom yum

Ingredients:

2 medium pieces of chicken cut into small pieces.

1 Red capsicum

2 red chilly peppers

6 pieces of french beans.

1 small carrot sliced finely

41/2 cup of chicken stock

2 lime leaves

1 stalk lemongrass slightly crushed

1tsp fresh ginger grated

1 tsp tamarind concentrate

2 mini corns

Fish sauce

Chilly sauce

salt to taste.

Wash the capsicums & cut into rings. Wash & cut the beans. Bring the stock, lime leaves, lemongrass,ginger & tamarind to a boil. Add vegetables & simmer gently for 3-4 minutes. Add salt to taste. Add chicken pieces & cook till vegetables & chicken are cooked. Don't over cook it, it will spoil the taste. Season with fish sauce & chilly sauce. Serve hot.

Lauer halka tarkari ( bottle gourd curry)

1 small size bottle gourd
1/2 tsp of black cumin seeds
3 or 4 green chilies
A pinch of turmeric powder
1 bay leaf
1 tbsp of mustard oil
1 tsp of sugar
Coriander leaves for garnishing

Wash & cut bottle gourd into small square pieces. Heat oil in a pan. Add bay leaf and black cumin seeds. When it stops spluttering add bottle gourd pieces. Add turmeric powder and salt to taste. Add slit green chilies and sugar . Cover the pan. Let it cook in low heat. If the gourd is fresh it will give out its own water & it will get cooked in it.When the gourd is tender & cooked, take it out and garnish with some coriander leaves.

This recipe is also good & healthy in summers as its not spicy. You can have it with rice.

Kacha amer chatni ( Raw mango chatni)

Ingredients
1 raw mango
5 tbsp of sugar
1/2 tsp of salt
1/2tsp of panch forun (its a mixture of black cumin seeds,fenugreek seeds,fennel seeds, mustard seeds,cumin seeds)
1 piece of dry red chilly
A pinch of turmeric powder
2 tsp of mustard oil

Peel raw mango and cut into slices. Heat oil in a pan, when hot add panch forun & red dry chilly( make it into small pieces) When it stops spluttering add sliced raw mango. Fry a little bit, do not make it brown, add salt, a pinch of turmeric powder,sugar and 5 cups of water. Let it boil. When the sliced mango becomes soft,its done. After cooling refrigerate it. Serve cool.
We Bengalis have it after lunch. Its a summer dish. It keeps the body temperature cool in excessive heat.

Thai spicy eggplant

Ingredients
500 gm Thai/small eggplants
2or 3 fresh green/red chilies
3 tbsp oil
2 cups vegetable stock
1 cup bamboo shoots cut into thin strips
salt to taste
1 tsp freshly ground pepper

Wash, dry & cut the eggplants into halves. wash chilies & cut lengthways. Lightly prick the eggplants so that they do not burst during cooking.
Heat the oil in a pan & add chilies. Then add the eggplants & fry on all sides for 3-4 min until they are brown.
Add the veg stock, salt , bamboo shoots & cook for another 3-4 min until done.
Season with freshly ground pepper & serve hot.

Goes well with rice. Try it out.

Thai Shrimp Salad (hot & tangy)

Ingredients
100 g shrimps
1 fresh green chilly
2 cloves of garlic
3 tbsp of peanuts
3 tbsp of oil
2 tbsp of fish sauce
1/2 tsp of red chilly powder( as per your requirement)
1 tbsp of soy sauce
1lime, juiced
coriander for garnishing
salt to taste
4 medium sized babycorns
2 to 3 medium sized cabbage leaves/ lettuce
freshly ground pepper (as per your requirement)
1 & 1/2  cup of macaroni

Wash, clean & deseed the green chilly & chop.Peel & finely chop the garlic. Chop the peanuts & roast it on a dry skillet.
Boil water, add macaroni & cook until just done.Add oil , mix well & drain. Refresh with cold water & keep aside.
Wash & boil babycorns & cabbage for 3 min. Refresh with cold water. Drain and cut the babycorns into thin diamond shapes. Do not break the cabbage leaves. If you use lettuce , you do not have to boil.
Wash & prepare the shrimps & fry it in hot oil. Lower the heat & add fish sauce, chilly powder, pepper, green chilly, garlic, soy sauce, lime juice & salt to taste. Fry it for a second & keep aside. Take a bowl & mix the shrimp sauce with macaroni & babycorns. Garnish with coriander leaves & sprinkle roasted peanuts.

You can have this salad hot or you can refrigerate it & have it cold.

Macaroni Salad

Ingredients

3/4 cup of Macaroni
5 to 6 french beans
2 medium sized baby corns
1/2 medium sized red/green capsicum
1/2 medium sized onion
2 tbsp of Mayonnaise
1tsp of red chilly flakes
1/4 cup of bean sprouts
Grated cheese as u prefer
salt to taste

Heat water in a pan, bring to boil, add Macaroni & cook until just done. Add oil, mix well, drain & remove. Refresh with cold water & strain.
Wash, string & cook french beans & baby corns in salted water for just 3 min. Remove & refresh with cold water.Drain & cut beans & baby corns into thin diamond shaped pieces. Wash & cut capsicum into thin strips & chop onion finely.

In a large bowl , mix macaroni with french beans, baby corns, capsicum & bean sprouts. Chill until required. Mix in the mayonnaise, season with salt & chilly flakes. Add grated cheese on top for some extra flavor.

Enjoy this recipe in Summer or anytime.

momos (Tibetan Dish)

Ingredients
Dough
500 g Flour (maida)
Filling
500 g cabbage/chicken/pork
500 g onions
250 g butter (if veg momo)
1/2 tsp garlic& ginger paste
coriander leaves for extra flavor (optional)
salt to taste

Chutney
4 tomatoes
coriander leaves/garlic
green chillies/red chillies
salt
To prepare the dough, just add water & knead into a firm dough of rolling consistency.

To prepare the filling, mince cabbage/chicken/pork & onions finely. Mix both of these. Add ginger garlic paste, butter(for veg momo) & salt & mix it well. Add chopped coriander leaves if u want.

To prepare the chutney, boil tomatoes just enough to take out the peel. Put tomatoes, chillies & coriander /garlic & salt & make a paste in a mixture.

Now make small balls out of the prepared dough. Roll the balls into small chapatis. Take small amount of filling & put it on the chapati, fold it & press both the sides of chapati as shown in the picture.

Put the momos in a steamer . Keep it till they are cooked. When you touch the momos with your hand & if they are not sticky , that means they are done. It generally takes 15/20 min for veg momos & 40/45 min for non veg. Serve hot with chutney & hot soup.

You can relish this dish during winter & monsoons.

Mango shake

Ingredients
2 ripe mangoes
4/5 tbsp sugar
2 cups of milk
2 cups of water ( if u want it heavy u can replace water with milk)

Take out the mango pulp. Add all the ingredients along with the pulp in the mixture & prepare the shake. Serve chilled. Its good in the summer months.

alOO dum( Nepali Style)

Ingredients
5 medium sized boiled potatoes cut into halves
2 teaspoon garlic paste
1 teaspoon red chilly paste ( you can add more if you want to make it more hot)
1/4 teaspoon fenugreek seed( methi dana)
2 tablespoon mustard oil ( you can use your preferable oil)
salt to taste
coriander leaves for garnishing.

Put oil in a deep frying pan.When the oil is hot add fenugreek seeds. When it stops spluttering, add the mixture of red chilly & garlic paste. Fry the masala for a second & add boiled potatoes . Add salt & fry for a while( see that it does not get too fried). Add a 1/2 cup of water & keep it in a low heat.When the water is soaked shift it to a serving bowl & add coriander leaves. It goes well with Indian Parathas & Puris. You can also enjoy his dish with Rice & Dal.

luchi & alur tarkari (puri with potato fry)

              Dough
2 cups of  of maida (all purpose flour) & 1 cup of atta (whole wheat flour)
2 tbsp of vegetable oil to mix with the flour before adding water (to make it crunchy)
1 tsp of salt
water enough to bind
            Potato fry
4 medium sized potatoes cut into small cubicles
1/2 tsp of black cumin seeds
green chillies
1/2 tsp of turmeric
salt to taste
coriander leaves ( optional)

Prepare a soft dough . Make small round balls and roll it to make small puris. Heat oil in a deep pan. Put the puris in the hot oil . Fry till it becomes golden brown in colour.

Heat oil in a pan. Put cumin seeds & when it stops spluttering, add the potato pieces. Add turmeric & salt. Fry a little bit & put water. When it starts to boil, slit the green chillies & add. When the potatoes are well cooked, take it out.

This dish is ideal for breakfast. You can also have it in the evenings during the weekends.

macher dimer bora (fish egg pakoras)

250 gms of fish eggs
1/2 tsp of ginger paste
1/2 tsp coriander powder
1/2 tsp of red chilly powder
1 medium sized onion finely chopped
chopped coriander leaves
1/2 cup of chick pea powder (besan)
salt to taste
oil for frying

Mix all the ingredients except the oil. Heat oil in a fry pan. Take one tbsp of the paste for 1 pakora at a time and deep fry till it becomes brown in colour.

You can have it as snacks or with any kind of drinks. We Bengalis generally have with hot rice & ghee .

Macher Dumpakht

Ingredients:
500 gms fish washed & cut into pieces
1/2 coconut grated
1 tsp turmeric powder
1/2 tsp red chilly powder
1 tsp cumin powder
1 tsp coriander powder
1 tsp tamarind juice ( soak 1 tbsp tamarind in water & sieve through a strainer)
few green chillies
1 medium sized onion finely sliced
1 tbsp ghee.
2 tbsp mustard oil
fresh coriander leaves for garnishing

Rub fish with 1/2 tsp of turmeric & little salt. Heat 2 tbsp of mustard oil in a pan & fry the fish. Do not make it crisp. Fry lightly. Keep aside. Mix grated coconut , coriander powder, cumin powder, turmeric powder & red chilly powder together with little water. Heat ghee in a pan, add sliced onions. When it becomes golden brown add the mixture & salt to taste.When it comes to boil, add the fish, tamarind juice & few slit green chillies. Garnish with fresh coriander leaves. ( optional)

Ghugni

2 cups dried peas soaked overnight

1/2" tsp piece ginger finely chopped

1/2 tsp garam masala powder

1/2 tsp cumin (jeera)

few chopped green chillies

1 tbsp of mustard oil

1/4 cup of fresh coconut grated

coriander leaves for garnishing

1 onion chopped

Boil peas in water till tender. Drain off cooking liquid & reserve.Heat oil in a pan . Add cumin. When it stops spluttering add the peas, chopped ginger, salt & turmeric.Stir for a while & add the cooking liquid. Bring to boil. Add garam masala.

Serve hot with freshly chopped coriander leaves, onions & green chillies. You can add a few drops of lemon juice before serving.