DOI MAACH / BENGALI STYLE FISH CURRY WITH YOGURT

This is a delicious Rohu curry with yogurt cooked in a Bengali style. The sea food curries from Bengali Cuisine are very popular and we have a large variety to choose from. They always use river fish or sweet water fish in their curries.

This recipe is part of the , "Shhhhh Cooking Secretly" challenge where a group of bloggers are paired with a different partner each month. They choose two secret ingredients from the chosen theme and we have to prepare the dish using them.

This month my partner is Archana Gunjikar Potdar. She gave me the two secret ingredients - Yogurt and Chilli Powder 
I Gave her  Mustard Oil and Kalonji  and she made delicious Sukto , Bengali veg curry 
Do visit her website, "The Mad Scientist's Kitchen"  

Ingredients:
Rohu fish ...... 300 gms
Onion paste .... 1 cup
Yogurt ............ 1/2 cup
Garlic  ..... 1 tbsp (crushed)
Ginger ............ 1 tbsp (grated)
Green cardamoms ... 3
Cloves ..................... 3
Cinnamon .............. 1" piece
Salt ....................... to taste
Garam masala ..... 1/2 tsp
Turmeric powder.... 1/2 tsp
Red chilli powder ... 1 tsp  (I have used Kashmiri chilli powder)
Green chillies ......... 2
Coriander leaves ... handful
Mustard oil ........... as needed for frying the fish and cooking.

Method:
1. Marinate the fish with turmeric powder and salt. Set aside at least for 1 hour.
2. Heat about 1/4 cup of mustard oil. Bring it to a smoking point and reduce the flame.
3. Fry the fish slices. Remove them and set aside.
4. In the same oil add the whole spices followed by ginger and garlic. Saute them.
5. Next add the onion paste and stir fry until it changes colour.
6. Add the green chillies, salt to taste, turmeric powder and red chilli powder.
7. Whisk the yogurt and stir it into the mixture.
8. Stir it well and add a little water. Check the salt.
9. Now add the fried fish pieces into the gravy. Adjust the water in the gravy to your liking.
10. Sprinkle the garam masala powder and add the coriander leaves.
11. Simmer it for a minute or so until it is done.

See the recipe video

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Muri Ghonto / Bengali Fish Head Pulao

Chingri Posto Malaikari / Bengali Style Prawn Curry

Noramish / Prashadi Mangsho / Bengali Mutton Curry (without onion and garlic)

CUCUMBER AND KIWI SALAD / VALENTINE DAY SPECIAL

Try out this sweet, spicy and tangy Kiwi and Cucumber Salad garnished with tiny tomato hearts.. add it to your Valentine Day menu .

Ingredients :
Cucumber ........ 1
Kiwis ................ 2
Curled parsley .... as needed
Grape tomatoes ... 10 - 12
Lemon juice ........... 1 tbsp or as needed
Chaat masala ......... 1 tsp or more as per your taste
Olive oil ............... 1 tbsp
Honey .................... 1 tbsp
(salt will not be required as the chaat masala already has salt)

Method:
1. Peel and cut the cucumber and kiwis into pieces.
2. Put them in a large bowl.
3. Sprinkle the chaat masala powder.
4. Pour olive oil and squeeze out some lemon juice.
5. Add about 1 tbsp. of honey to balance the flavours.
6. Mix everything.
7. Wash and break the parsley into small pieces.
8. Take a serving platter and spread the parsley.
9. Sprinkle little chaat masala and squeeze out some lemon juice over it.
10. Dish out the salad on top.
11. Cut out  slanting piece from the base of a grape tomatoes.
12. Combine two pieces to make a heart shape. You can see the procedure in the video posted below.
13. Garnish the salad with these tomato hearts and little more parsley on top.
14. Valentine Day special salad is ready. Serve chilled.

Watch the salad video 

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Beet Hearts Salad

Coconut Hearts Sweet

Heart Shaped Pizza

LOTUS ROOT KOFTAS / BEA JA KOFTA

Try out these delicious lotus root koftas from the Sindhi Cuisine. They are easy to make and can be relished with rotis.
This recipe is part of the A-Z Recipe Challenge wherein we bloggers come together and choose  key ingredients alphabetically to make and post a dish every month. The alphabet of the month is L and I chose to make Lotus Root Koftas.

Ingredients:
Lotus root .. 1 large piece (1 &1/2 cups of thin slices boiled)
Onions ...... 2 medium sized (1 & 1/2 cups sliced)
Tomatoes ... 2
Potato ........ 1 (boiled)
Ginger ..... 1" piece (grated)
Garlic ..... 1 tbsp (crushed)
Green chillies ... 2 (finely chopped)
Bread crumbs ... 2 tsps or as required
Salt ................. to taste
Coriander powder .. 2 tsps
Cumin powder ....... 2 tsps
Turmeric powder .. 1/2 tsp
Red chilli powder ... 1/2 tsp
Coriander leaves .... handful
Oil .................. as needed for cooking and frying the koftas

Method:
1. Heat 2 tbsps of oil and add the onions. Fry them to a golden brown colour.
2. Add tomato, 1 green chilli, ginger and garlic. Add a cup of water and simmer.
3. Grind it with hand blender after it is cooled. Set aside.
4. Now grind the boiled lotus root, green chilli and some coriander leaves to a coarse texture using a chopper.
5. Mash the boiled potato. Remove the lotus root mixture in the same plate.
6. Add little salt, chilli powder, half of the cumin and coriander powders saving the rest for the gravy.
7. Next add about 2 tsps of bread crumbs for binding.
8. Mix everything well. Make round koftas from this mixture.
9. Heat the oil and fry them. Remove on a kitchen tissue.
10. Now take a pan and add about 1 tbsp of oil.
11. Add the remaining masalas to it and stir on low flame.
12. Stir in the ground onion paste and add little salt.
13. Add about one and half cups of water for the gravy.
14. Bring it to a boil and simmer for 2 minutes.
15. Before serving place the koftas in a dish and pour the hot gravy on them.
16. Garnish with coriander leaves.
17. This pairs well with rotis ...

See the recipe video 

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Lauki / Doodhi Ka Kofta

Malai Kofta

Dahi Kofta Curry