Mulor Daal

Preparation time :  10 mins

Cooking time         :  40 mins

Serves                        : 4

Ingredients:

• Radish                          - 1 big one, around 400 grams.
• Masoor daal                - 2/3 cup
• Green chilli                 - 3, chopped
• Coriander                    - a handful, chopped
• Kaloo jeera(kalonji)  - 1 tsp
• Red chilli                     - 4
• Bay leaves                   - 2
• Turmeric powder      - 2 tsp
• Salt                               - to taste
• Mustard oil                 - 1 Tbsp

Method:

1. Wash the masoor daal. Add in a pressure cooker (or any vessel) with two cups of water. Add salt and half the turmeric powder. Cook daal till it is cooked. If using pressure cooker cook for 2 whistles. 

2. Peel and cut the radish into circular or semi circular little thick slices.

3. Heat oil in a pan. Temper with kalo jeera, red chillies and bay leaves.

4. Add  the radish slices. Add turmeric powder and salt. Saute till radish is almost cooked.

5. Add the green chilli and cook for another minute.
6. Add the cooked daal and mix well. Cover with a lid and bring the daal to boil. Cook till radish is cooked and tender.
Add a little more water if the daal is too thick.

7. Garnish with chopped coriander.
8. Serve hot with plain rice.

Muri Ghonto

Fish head is called maachher muro in Bengali. 

Apparently fish head helps you gain intelligence because it enriches you brain and also helps you keeping your vision strong. That's what my mom used to say like all other Bengali moms and grand moms. I was a vivid eater of this item to have both intelligence and vision strong. Never ever doubted this until my vision degraded when I was in 12th standard. After devouring all those big giant fish heads all those years...my vision degraded! 

And intelligence? Boy, let me not start about that!

Those days muri ghonto used be an integral part of biye bari menu(Wedding menu). Although I did not get to attend a lot of wedding ceremonies but from what ever I remember, two items used to be my most favorite. Beguni and muri ghonto.

The fish head cooked with potato, rice and spices makes it a delicious dish with heavenly flavors.

Preparation time :  15 mins

Cooking time         :  40 mins

Serves                        : 4

Ingredients:

• Fish head                  - preferably Rui or Katla, a sweet water fish.
• Potato                        - 1 medium, cubed
• Onion                         - 1 medium, chopped
• Green chilli               - 4-5
• Rice                            - 5 Tbsp(preferably Gobindobhog or Basmati) 
• Cinnamon stick       - 1 inch
• Bay leaves                 - 2
• Green cardamom    - 2
• Black pepper            - 4-5
• Turmeric powder    - 1/2 tsp
• Red chilli powder    - 1/2 tsp
• Cumin powder         - 1 tsp
• Garam masala          - 1/3 tsp(powdered green cardamom, cinnamon and cloves)
• Grated ginger           - 1 tsp
• Mustard oil               - 3 Tbsp

Method:
1. Wash the rice and soak in water for 10 minutes.
2. Wash the fish head properly. Sprinkle salt and turmeric powder and keep aside for 15 minutes.
3. Heat oil in a pan. Fry the fish heads until well fried and brownish. Break them into smaller pieces and fry well. Remove from oil and keep aside.
4. In the same oil add the potato. Sprinkle a little salt and turmeric powder. Fry till golden brown in color. Remove from pan and keep aside.

5. In the same oil(or add a little more if needed), add bay leaves, green cardamom, black pepper, cinnamon for tempering.
6. Add chopped onions and green chilli. Cook till onions turn translucent. 

7. Add turmeric powder, red chilli powder, cumin powder and grated ginger. Cook till masala is cooked and starts releases oil.

8. Add soaked rice. Mix well. Cook for few minutes.

9. Add fried fish head and potato. 

10. Add a  cup of water. Add salt and mix well. Cover with a lid and cook on medium low flame till rice is completely cooked. It should be thick, moist and not runny.

11. Sprinkle garam masala, mix well and remove from stove.

12. Serve muri ghonto with plain rice.

Kasuri Methi Pabda

Preparation time :  5 mins

Cooking time         :  30 mins

Serves                        : 2

Ingredients:

• Pabda                         - 2-3
• Onion                         - 1 medium, sliced thinly
• Tomato                      - 1 medium, sliced thinly
• Green Chilli              - 3-4, sliced
• Ginger                        - 1/2", grated
• Turmeric powder     - 1 tsp
• Red chilli powder     - 1/2 tsp
• Coriander powder    - 1/2 tsp
• Cumin powder          - 1 tsp
• Kasuri methi              - 1 Tbsp
• Mustard Oil                - 2 Tbsp
• Salt                               - to taste

Method:

1. Wash the fishes properly and pat them dry. 

I cut my fishes into halves as they were pretty big in size. This is optional though.

2. Smear the fishes with half the turmeric powder and salt.

3. Heat 2 Tbsp oil in a pan. When hot add the fish and shallow fry them till cooked from both sides. Pabda gets cooked pretty fast, just a matter of few minutes.

4. Remove fish from oil and keep aside.
5. In the same oil(or add a bit more if needed), add the grated ginger and saute till aroma releases.
6. Add onions and green chilli. Saute till onions turn translucent.

7. Add tomatoes. Cook till tomatoes are cooked and mushy.

8. Add red chilli powder, coriander powder, cumin powder and the remaining turmeric powder. Mix well and cook till masala is cooked. 

9. Add half cup water. Add salt. Mix well and cover and cook till gravy comes to a boil.
10. Crush the kasuri methi in your palm and add into the gravy. Mix well.
11. Add the fried fishes and cover them with gravy. Cover the pan with a lid and cook for another few  minutes.
The gravy should not be runny, so cook a little more if needed to get the gravy thick.

12. Serve hot with plain rice.

Egg Biriyani

Preparation time :  20 mins

Cooking time         :  30 mins

Serves                        : 3

Ingredients:

• Egg                                    - 4-6
• Basmati rice                    - 1 cup
• Onion                                - 2 medium, chopped lengthwise
• Green chilli                      - 4-5
• Tomato                             - 1 medium, chopped
• Cilantro                            - A fistful, roughly chopped
• Mint leaves                      - A fistful, roughly chopped
• Turmeric powder           - 1 tsp
• Red chilli powder           - 1 tsp
• Cumin powder                - 1 tsp
• Coriander powder          - 1 tsp
• Yogurt                               - 3 Tbsp
• Ginger paste                    - 1 tsp
• Garlic paste                     - 1 tsp
• Cinnamon stick              - 1 inch
• Green Cardamom          - 3
• Black Cardamom           - 1
• Black Pepper corns       - 8-10
• Cloves                              - 6
• Star Anise                       - 1
• Bay leaves                       - 2
• Garam masala powder - 1/2 tsp
• Oil+Ghee                         - 2 Tbsp + 1 Tbsp
• Salt                                   - to taste

Method:

1. Wash rice thoroughly. Soak in water for 30 mins.
2. Hard boil the eggs. Peel and slit them lengthwise.
3. Smear eggs with little turmeric powder and salt and keep aside.
4. Heat 2 Tbsp oil in a pan.
5. Add the eggs and fry them till golden brown. Remove from pan and keep aside.

6. In the remaining oil add half of the chopped onions. Add a pinch of salt. Fry onions till they turn brown. Remove from pan and keep aside.

7. Add the remaining oil and ghee in a deep pan/wok. When oil turns hot add all the whole spices(cardamom, cinnamon, start anise, pepper corns, cloves, bay leaves).

8. When whole spices start releasing aroma add chopped onions and saute till translucent.

9. Add chopped tomatoes and cook till tomatoes are cooked.

10. Add ginger paste, garlic paste, turmeric powder, red chilli powder, cumin powder and coriander powder. Saute for a minute.

11. Lower the flame. Add yogurt and stir very well. Cook for a minute or so till masala starts releasing oil.

12. Add the fried eggs and mix well.

12. Add rice, fried onions, coriander and mint leaves. Mix well and cook for few minutes.

13. Add 1 and 1/2 cups of water. Add salt and garam masala. Mix well. 
14. Add green chillies. Cover with a lid and allow the rice to cook completely. It takes around 20-25 mins for the rice to get cooked and all the water to get completely absorbed.

15. The delicious egg biriyani is ready to serve. Serve with raita of your choice.

Egg Masala fry

A friend got this dish at work. During lunch time she offered me to taste and guess what it was. 

Ya people think since I love cooking I must be an expert in identifying foods by flavor and texture! I always thought I am good at it until last week when at a party I realized how bad I am in recognizing flavors. So there was this contest of identifying the flavors of twelve baby foods that were kept. I could just identify three! I could not identify carrot and confused it with mango! Silly! And there was one which was great in taste and I kept on tasting it until the judge warned me. And unfortunately I could not recognize that too! Blame the judge for not allowing me to taste enough! But that was awesome in taste! Later I came too know it was banana and pineapple. I think I will get this baby food at home sometime so that I can have it as much as I want without any warning from anyone.

So here also I could not recognize what dish it was. And then she revealed its egg. I was amazed to see egg in this form and it tasted awesome. It was so delicious that I had to try it at home. Very easy to prepare and a real treat to foodies.

Preparation time :  20 mins

Cooking time         :  30 mins

Serves                      : 4

Ingredients:

• Egg                           - 4
• Onion                       - 1 medium, chopped
• Green chilli             - 2, chopped
• Tomato                    - 1 medium, chopped
• Cilantro                   - A handful, chopped
• Turmeric powder  - 1/2 tsp
• Red chilli powder  - 1/2 tsp
• Coriander powder - 1/2 tsp
• Cumin powder       - 1/2 tsp
• Chicken masala     - 1/2 tsp (Or chhole masala)
• Salt                           - to taste
• Oil                             - 2 tsp

Method:

1. Hard boil the eggs.

2. Peel them. Grate the eggs using a grater. This is how it look like after grating. 

(I included one yolk too but thats optional)

3. Heat oil in a pan. Add chopped onion and green chilli. Saute till onions are cooked.

4. Add chopped tomatoes. Cook till tomatoes turn mushy and are cooked.

5. Add turmeric powder, red chilli powder, cumin powder, coriander powder and chicken(or chhole) masala. Mix well. 
6. Add the grated egg.

7. Add salt. Mix well and cook for few minutes till everything blends well.

8. Garnish with chopped cilantro. Serve hot with roti.

French Toast

Preparation time :  10 mins

Cooking time         :  10 mins

Serves                      : 2

Ingredients:

• Bread slices         - 2
• Eggs                      - 2
• Milk                      - 1/4 cup
• Sugar                    - 1 tsp
• Vanilla extract    - 1/2 tsp
• Nutmeg powder - 1/2 tsp
• Salt                       - a small pinch
• Butter                   - 2 tsp

Method:

1. Cut each slice of bread diagonally into two.

2. In a bowl add milk, vanilla, sugar, nutmeg powder, salt and eggs. Beat well.

3. Heat pan/skillet on medium heat.

4. Add 1 tsp butter and allow it to melt.

5. Dip bread slice in egg mix to have a uniform coating on each side and then place on pan.

6. Cook for a minute and then flip and cook the other side. Fry both the sides till golden brown.

7. Remove from pan and serve with syrup of your choice and fresh fruits.

Kacha Kolar kofta curry

Preparation time :  30 mins

Cooking time         :  30 mins

Serves                      : 4

Ingredients:

For the kofta - 

• Kacha kola(plantain)     - 1 big
• Potato                                  - 2 medium
• Onion                                   - 1 small, finely chopped
• Green chili                         - 3, finely chopped
• Ginger                                  - 1/2 inch, finely chopped or grated
• Egg                                        - 1 (optional)
• Gram flour(besan)          - 1 tsp
• Salt                                       - to taste
• Oil                                         - for shallow frying

For the gravy - 

• Onion                          - 1 medium, finely chopped
• Tomato                       - 2 medium, chopped
• Green chilli               - 3 finely chopped
• Ginger paste             - 1 tsp
• Garlic paste               - 1 tsp
• Cumin powder         - 1 tsp
• Coriander powder   - 1 tsp
• Turmeric powder    - 1/2 tsp
• Red chilli powder    - 1 tsp
• Salt                               - to taste
• Oil                                 - 1 Tbsp
• Chopped coriander - 1 Tbsp, for garnishing

For tempering - 

• Cumin seeds           - 1 tsp
• Bay leaf                     - 2 
• Green Cardamom - 2 
• Cinnamon                - 2 inch stick
• Cloves                        - 3

Method:
1. Cut the plantain into 2-3 pieces without peeling. Boil it in water till it is cooked fully. Allow it to cool. 
2. Boil the potatoes. Allow to cool.
3. Peel the boiled plantain and add in a mixing bowl. Add the peeled boiled potato. Add salt, chopped onion, green chilli, ginger and besan. Break in the egg. Mix all the items to a nice smooth dough. 
(Egg is optional. But with egg the koftas become soft and fluffy. If the mix becomes too thin add little more besan)

4. Heat oil in a pan. Scoop in the mix into the hot oil using a spoon. Keep the flame medium.

5. Fry from both sides till golden brown. 

6. Remove from oil and place in kitchen towel.

You can serve these koftas as starters. They taste awesome! If we still have some of them left then lets proceed towards making the gravy. 
7. Heat oil in a pan. Temper with the items specified for tempering.
8. When cumin starts spluttering add chopped onions and green chilli. Cook till onions turn translucent.
9. Add chopped tomatoes. Cook till tomatoes turn mushy and are cooked.
10. In an small bowl add turmeric powder, red chilli powder, cumin powder, coriander powder and 1 Tbsp water. Mix well to make a smooth paste.
11. Add the paste along with ginger and garlic paste to the onions. Mix well and cook till masala is cooked and releases oil.

12. Add 2 cups of water. Put the heat to high and bring the gravy to boil. Cook for few minutes for the gravy to thicken a bit.

13. Add salt and mix well. 

14. Add the prepared koftas. Give a gentle stir and ensure the koftas dunked in gravy.

15. Cover and cook on low for another few minutes.

16. Garnish with chopped coriander and serve with roti or rice.

Chilli Fish

Preparation time : 15 mins

Cooking time         : 30 mins

Serves                        : 4

Ingredients:

For the fish - 

• Fish fillet                      - 300 grams (I used Salmon)
• Vinegar                         - 1 tsp
• Soy sauce                      - 1 tsp
• Corn flour                     - 1 Tbsp
• All purpose flour         - 1 tsp
• Black pepper powder - 1/2 tsp
• Oil                                  - 4 Tbsp(for frying)

For the sauce - 

• Onion                       - 1 medium, cubed
• Bell pepper             - 1 large, cubed
• Green chilli             - 2-3, cut lengthwise
• Garlic cloves           - 4-5, chopped
• Ginger                      - 3/4 inch, finely chopped 
• Vinegar                    - 1 Tbsp
• Soy sauce                 - 1 Tbsp
• Corn flour                - 1 Tbsp
• Red chilli sauce      - 1 Tbsp

Method:
1. Cut salmon into 1 inch cubes. Wash them and pat dry using kitchen towel.
2. Add all the ingredients to the fish and mix well so that the fish pieces are coated well.
3. Heat oil in a pan. Add the fish pieces and fry till golden and crispy from all sides. Remove fish from pan and put in a kitchen towel.

4. In a bowl add 1 Tbsp corn flour and 6 Tbsp water. Mix well and keep aside.

5. Heat oil in pan. Add chopped ginger, garlic and green chilli. Saute for 30 seconds.

6. Add cubed onions, bell pepper and saute for another few minutes on high flame. Cook till the pepper and onion are little tender but still crunchy. 

(Should not overcook the veggies)

7. Add vinegar, soy sauce and red chilli sauce. Mix well and cook for a minute.

8. Reduce the heat to medium. Stir the corn flour mix prepared in step 4 and pour it in the mix. Stir continuously in order to avoid lump formation. 

9. Add the fried fish and mix well.
10 Cook till fish pieces are coated evenly with the sauce and the sauce becomes thick.

11. Remove from pan. Serve hot.

Daal Palak

Preparation Time : 15 mins

Cooking Time         : 50 mins

Serves                        : 4

Ingredients:

• Spinach(Palak)                  - 300 grams, washed and roughly chopped
• Toor daal + moong daal - 3/4 cup(both of equal proportion)
• Onion                                    - 1 medium, chopped
• Tomato                                 - 1 medium, chopped
• Ginger                                   - 1/2 inch, grated
• Garlic cloves                       - 3 fat ones, crushed
• Green chilli                         - 3, chopped
• Dry red chilli                      - 2
• Mustard seeds                   - 1 tsp
• Cumin seeds                      - 1 tsp
• Turmeric powder             - 1 tsp
• Hing                                      - a fat pinch
• Salt                                        - to taste
• Ghee                                      - 1 Tbsp

Method:

1. Wash the daal properly. In a pressure cooker add daal, salt, half tsp turmeric powder and one and half cup water. Cook for 2 whistles. Keep aside and allow the pressure to drop.

2. Heat ghee in a pan. Temper with mustard seeds, cumin seeds and red dried chilli.

3. When spluttering starts add hing, crushed garlic and grated ginger. Saute for 30 secs.

4. Add chopped onions and green chilli. Saute till onions turn translucent and are cooked.

5. Add chopped tomato. Cook till tomatoes turns mushy and are cooked. 

6. Add the chopped spinach. 

7. Saute till spinach is cooked.

8. Add turmeric powder. Mix well.
9. Add the cooked daal. Give a good stir. Cover and cook for another 5 minutes and allow the daal to come to boil.

10. Add another dollop of ghee. 
11. Serve hot with jeera rice or phulka.