Muri Ghonto

About the food: 

Bengalis are crazy about fishes, specially sweet river fishes, and can not tolerate any part of a fish being wasted. Fish heads are often very difficult to eat, being very bony and dry, so the Bengalis had to invent some way to relish them. That gave birth to this delicious and novel dish, loved to bits by any fish lovers. Though being a Bengali, I am not a true fan of fishes, which is a shame even to admit. And living outside India for about a decade now, I have access to river fishes in frozen form only. Usually I would ask  the fishmongers to take the fish head off, and would secretly feel guilty about wasting it. Last month, when I had my in-laws from India visiting us, I thought of trying this dish, as I knew they would love it. Preparing this dish is a little messy, and you could smell very  fishy. After cooking this dish you might want to take a good shower. Muri ghonto is best with the head of a Rohu fish. This was my first try, and believe me or not, it had come up truly delicious.  

Preparation time: 15mins

Cooking time: 30 mins. 

Ingredients: (serves 4) 

1 head of a Rohu fish, broken in several pieces.

1 big onion, chopped.

2 tablespoon ginger paste

1 tablespoon garlic paste

4-5 green chillies, slit through the middle (or according to taste)

Mustard oil for shallow frying. (this gives the best taste, but sunflower/vegetable oil could                                     also be used)

seeds of 3-4 cardamom pods

4 cloves

2 inches cinnamon stick

1 bayleaf

1/2 tablespoon cumin power

1/2 tablespoon coriander power

1/2 tablespoon turmeric powder

1/2 tablespoon garam masala powder(mix of cloves, cinammon and cardamon)

2-3 potatoes, chopped in small cubes

1 tomato, chopped.

1/2 cup of basmati rice, washed and drained.

1 cup of water 

salt to taste

Method

1. Deep fry the chopped potatoes until golden and put it aside.

 2.Sprinkle salt and turmeric powder on the broken fish head and shallow fry in batches until golden brown. Make sure to turn the pieces on all sides.Remove from the pan.

3.Filter out the oil, and clean the pan. Heat the pan and add 2 tablespoon of the same oil. Add the whole cardamom, cinnamon, cloves and bayleafs. Let them crackle and add the chopped onions and stir for 2-3 minutes. Add the green chillies, tomatoes,  ginger paste,  garlic paste, cumin powder, coriander powder, turmeric powder and salt to taste and mix well, stirring for about 2 mins. 

4. Break the fried fish heads with a fork, does not matter it becomes mushy.  Add them to the pan and mix well.

5. Add the the rice, and the water. The water has to be just the double of the rice, and this measure is very important. Lower the flame, cover the pan, and cook for about 12mins. Take care that the food does not stick to the pan or get burned. Sprinkle some water in needed.

6. when the water has dried up and the rice is cooked, remove in a serving dish. Sprinkle the garam masala powder and serve it warm.

Fish Paturi

About the food: 

Fish Paturi is a traditional delicacy among the Bengalis, in which fishes marinated in mustard and coconut paste are parceled in banana leaf and steamed.  The most favourite fish for this dish is river fish Bhetki, because of its fleshiness and being mostly boneless. The next favourite is  Hilsa, for those who can overcome its numerous tiny bones. I can remember an incident over my selection of hilsa over bhetki for the fish-paturi dish, in my son's mega-scale birthday party cum family get together in India. Fish-paturi is one of my favourite dish, and in overenthusiam, I entirely missed that hilsa-fish paturi is supposed to be on bones, and not boneless; and I felt like weeping with my heart out as I struggled with the bones.

 The main ingrediant of this dish is mustard paste, whose beauty is in its strong pungent flavour. However the mix of the black (which has a strong flavour) and yellow ( which has a milder flavour)  mustard seeds could be altered to match the taste bud. I made this dish with white frozen fillets, which tastes wonderful. Try this dish, to have a flavour and taste of Bengal.


Preparation time: 30 mins.

Cooking time: 30 mins.

Ingredients: (serves 5)
500gm of Bhetki/white fish fillet, cut in 3 inches x 3 inches square.
3 tbsp balck mustard seeds ( you can take less of black seeds and more of yellow seeds for milder flavour)
4 tbsp yellow mustard seeds
2 tbsp poppy seeds or 3 tbsp watermelon seeds (magaj-dana)
1/2 cup mustard oil
400 gm freshly grated coconut/ frozen coconut paste
3-4 green chillies

pinch of turmeric powder
salt to taste
Banana leaves to wrap + cocktail sticks to pin the leaves/ 1 foil roll


 Method:

1. Make a smooth paste of the mustard seeds and the poppy/watermelon seeds and green chillies. You can dry grind them and add water to make a paste.



2. Mix the grated coconut, oil, salt and turmeric powder to the paste and mix thoroughly.

3. Marinate the fishes in this paste for 2-3 hours, in the fridge.

4. Cut the banana leaves/ foil papers in big squares. Put one piece of the fish and a heapful of the paste in the centre of the leaf/foil, and cover it entirely so that juices cannot leak. Secure the banana leaf with the cocktail sticks.

5. Steam the wrapped fishes in a pressure cooker/ steamer in low flame for about 20 mins after the steams starts to come out.

6. Remove from the cooker/steamer, and serve with basmati rice. The wrap has to be taken off to have the delicious steamy fish.

Chicken drumstick kebab

About the food:

Chicken drumstick kebab, or the chicken tegri kebab are very popular throughout India and Pakistan. It could be a fantastic starter, or could be served as snacks with drinks, or even be a main dish when served with Indian breads like paratha and salad.It is easy to make, does not take much effort. The only tedious part is to prepare the masalas, but once you have done it, you can store it in an airtight container, and it keeps for months. Otherwise, if you want a quick fix, you can buy the ready made masalas from any market.I always prefer my own masalas, as I can control the flavour and mix, and also it gives a personal touch to the dish.

Preparation time: 18-24 hrs
cooking time: 45 mins

Ingredients:

8 pieces of chicken drumsticks, skinned
4 tbsp vegetable oil
salt
3 tbsp lemon juice
1 pinch of turmeric powder
3 tbsp ginger paste
2 tbsp garlic paste
6 tbsp plain yogurt
Salad leaf mix
2 onions, cut in rings

Tandoori masala:

8 cloves
8 cinnamon
2 inches cardamom stick
1 tbsp black pepper corns
1 tbsp jeera ( cumin) seeds
1 tbsp dhania (coriander) seeds
2 mace florets
1/2 nutmeg

Chat masala:

1 tbsp cumin seed (jeera)
1/2 tbsp dried mint Leaves (pudina leaves)
1/4th tsp carom (ajwain) seeds
1/4th tsp asafetida (hing) Powder
1 tbsp rock salt (kala namak)
21/2 tbsp dried mango (aam chur) Powder
5 cloves
1 tsp ginger powder
1 tsp cayenne
1/4 tsp tartaric acid
1 tbsp black pepper corns (kalimirchi)
2 tsp salt (namak)

Method:

1. Slit both the sides of the chicken drumsticks with a sharp knife to touch the bones.Make sure the flesh do not fall apart. Rub the chicken pieces with the lemon juice and salt and keep it for 30 mins.

2. Tandoori masala:

Dry roast all the ingredients in pan. when they start to smoke, take them out and dry grind in a grinder. Put it in an airtight container.

3. Chat masala:

Dry roast the cumin, coriander, carom, asafetida , black peppercorns and cloves. Dry grind them in a grinder and mix it with other ingredients. Put it in an airtight container.

4. Mix the yogurt, ginger and garlic paste, turmeric powder, 5 tbsp of the tandoori masala.Mix the chicken pieces with this mixture well, cover and marinate for 18-24 hrs.

5. Pre-heat oven. Take a wire rack, and oil it. Arrange the drumsticks on it, and put the rack on a tray to accumulate juices. Put in the oven for about 50mins at 180 deg C, or until the chicken has browned and has been cooked through, turning the pieces once in between. Keep a close watch, as not to burn the pieces, as the cooking time might vary.

6. Arrange the base of a serving tray with the salad leaves. Arrange the chicken pieces on it, squeeze 1 tbsp lemon juice and sprinkle 1 tbsp of chat masala. Garnish with Onion rings and lemon wedges and serve.

Rajasthani style lamb curry

About the food:

This is a traditional Rajasthani dish ( from the Indian state of Rajasthan), which I picked up from a TV- show on Travel & living channel. This dish does not use the traditional turmeric powder, but is with yogurt and cream, thus giving a delicious white & milky look. I am not at all a fan of lamb, goat or any kind of red meats, their smell is extremely strong for me. But ever since I saw this recipe, I thought I have got to do it.

In this recipe I have used de-boned lamb joints. To tell the truth, this is my first ever cooking experience with a lamb, and I was extremely nervous. I was not sure how strong the smell would be, and whether even I would be able to taste it. But at the end of the toil, I was extremely happy that it came up very well, and the smell was not strong at all!

Preparation time:1 1/2 hrs
Cooking time:1 hr

Ingredients: (serves 4)

500 gms lamb, de-boned and chopped into small cubes
5 tbsp lemon juice
1 cup natural yogurt
1 cup double cream
ghee
salt to taste
Whole garam masala ( 3 cardamom, 3 cloves, 1/2 inch cinnamom)
3-4 whole red chilli, broken in 2-3 pieces
2 bay leaves
2 tbsp kewra water
1 tbsp pistachio nut, broken in pieces
4 onions, made in quarters
2 tbsp garlic paste
3 tbsp ginger paste

For the masala:

1/2 nutmeg
1 mace flower
6 cardamom
6 cloves
1 inch cinnamon


Method:

1. Wash the meat and drain. Marinate with the lemon juice and keep in the fridge for about 1 hr.

2. Dry roast the masala in a pan. Grind them into a fine powder and keep airtight.

3.Boil the onions for 3 mins. This will make the onions look pale and white, as appropriate for the dish, as well as make it soft, and smell less strong. Drain them and make a paste in a mixer. reserve.

3. Heat 3 tbsp ghee in a pan. For healthy reason I used vegetable oil, but put 1 tbsp of ghee to it for the flavour. It is up to you what you would want. Add the whole garam masala, bay leaves and the red chillies. Let them crackle. Add the onion paste and stir on a medium flame for 2-3 mins. Add the ginger and the garlic and continue to stir. after 3 mins, add the lamb and stir well with the ingredients. Add salt to taste. Continue cooking over medium flame stirring every now and then until the oil separates out. This takes time: about 15 minutes, if not more, Just be patient.

4. When the oil separates, add the yogurt, one spoonful at a time, and mixing well. Otherwise it might cuddle. Add 2 tbsp of the powder masala and mix well. Add the kewra water. Cover and continue cooking over a low flame until the meat is cooked. Take care that the food does not stick to the base of the pan or burn. This is the longest phase, taking more than 30 mins. You might add a little water if the gravy dries up.

5. When the meat is cooked, add the cream and swirl through.Cover and let it boil. Try to keep the white colour of the cream, which gives it an enchanting look.

6. Garnish with the pistachio nuts and serve.

Accompaniment: Paratha/ any Indian bread/ Basmati rice

Authentic Kacchi biriyani

About the food:

Prepared with rice and meat, Biriyanis are the pinnacle of rice cookery for all South Asians (mainly Pakistan, India & Bangladesh) and also in Arabian countries. It is a highly aromatic Muslim dish, and it is served as an one-dish meal.It takes time to prepare, and uses the most expensive seasonings such saffron.

This recipe is based on a recipe I found in Madhur Jaffrey's ' Ultimate curry bible', though I have made few variation of the spices. The author found this recipe from an authentic mughlai source through a friend of hers' in Bangladesh.And it is truly authentic, which you can tell by its taste and aroma. I have used mitha ator, which is a typical ingredient in a Bengali style biriyani- you need just a few drops to give the deep traditional aroma to this dish! Do not worry if you can not have it, rose water can be a milder substitute.

The authentic recipe calls for cooking the pot over wood fire. Given the challenges of modern life, I have substituted that with an oven. The original recipe calls for the meat from ' the hind leg of a castrated he-goat or khassi ki gosht'. My apologies to the biriyani fans, but I have prepared this dish with chicken: just to get more confidence. I am going to try this with the meat very soon.

The recipe calls for ' say a prayer before you start'. Its recommended that you do, as after the pot is sealed, no adjustments are possible.

Preparation time: 24 hrs
Cooking time: 2 hrs

Ingredients: serves 4-5

8 pieces of chicken thighs and drumsticks, skinless/ 8 pieces medium sized goat-meat pieces
450 gms Basmati rice
Ghee
salt to taste
2 big onions
2 bayleaves
3 cardamom pods
3 cloves
2 inches of cinnamom sticks
4 tbsp rosewater
0.5 gms saffron threads
200 ml milk ( 2/3 cup)
10 dried apricots, chopped or alu bukhara
3-4 drops of mitha ator- or biriyani oil
6 boiled eggs.
3 mid size potatoes, peeled and cut in quarters.


For the masala:

6 cardamom pods
6 cloves
4 inches of cinnamom sticks
1/2 whole nutmeg, crushed
2 mace flowers
1 tsp shah jeera
1 tsp shah marich

For marination:

250 ml Plain yogurt
1 tsp turmeric powder
5 tbsp of the masala
1-2 tbsp red chili powder
2 tbsp ginger paste
1 tbsp garlic paste

The sauce:
250 ml plain yogurt
1 bunch of fresh mint leaves, chopped
salt to taste.



Method:

1. Dry roast all the whole masalas in a pan, taking care not to burn them. Dry grind the roasted masalas in a grinder and store in an airtight container.

2. Put the chicken/meat in a bowl. Whisk the yogurt in another bowl. Add the masala, turmeric powder, red chili powder ,ginger and the garlic paste and mix it well. pour this over the chicken/meat pieces and mix them well. Cover and refrigerate for 18-24 hrs.

3.Put the rosewater in a cup. Put the saffron threads in a foil, and wrap it. With a rolling pin, crush the threads to a powder. Add 4 drops of mitha ator to it. Take it out and mix it with the rosewater and keep it for covered for 4 hrs.

4.Wash and soak the rice in a bowl of water of 2 hrs. Drain the water.

5.Boil water in a pan. Add bay leaves and the whole spices to it. Add the rice and bring it to boil. cook for 3-4 mins, or until a rice breaks in 3-4 parts when crushed. Drain.

6. Cut the onions in fine rings. Add 3 tbsp ghee in a heated pan. Fry the onions until light golden brown.

7. Deep fry the potatoes over a mild heat, not to burn it but to cook it lightly. Drain from oil and keep it aside.

8. Pour 4 -5 tbsp of ghee in an deep oven proof pan with a lid. I used my 7 ltrs pressure cooker for it, and covered it with a heavy lid. Put the marinated chicken/meat at the bottom of the pan. tuck in the dried apricots.Sprinkle with salt to taste. Put the fried onions, boiled eggs and the potatoes and layer half of the rice.Pour half of the rosewater on top of the rice. Layer the rest of the rice and pour the remaining rosewater. Pour the milk on top. Cover the pan with silver foil. Put in on a hob, and let the steams come out of the sides. Cover it tightly again, and put the lid on top.

8. Pre-heat an oven. Place the pan in the oven and cook it on 160 deg C/ gas mark 3, 1 hr for the chicken, and 1 hr and 45 mins for the meat.

9.For the sauce, whisk the yogurt, add the mint leaves and a little salt.

10.Uncover the pan, layer it on a plate and serve hot with the yogurt.

Honey & orange glazed chicken

About the food:

This food is from the oriental cuisine, and is very easy to prepare. You can serve this as a starter or it could even be served as a main dish accompanied by plain basmati rice, topped with butter.

Preparation time: 15mins
Cooking time: 1 hr

Ingredients: serves 4

10 skinless chicken thigh & leg pieces
1 tbsp black pepper powder
salt to taste
3-4 tbsp vegetable oil
1 tbsp sesame seeds

for the sauce:

1 cup orange juice
1/2 cup clear honey
4 tbsp Worcestershire sauce
2 tbsp white flour
salt to taste
1 tbsp black pepper powder
1 tbsp lemon juice

Method:

1. Mix the chicken pieces with salt and pepper. Brush an oven tray with oil or place a baking sheet on it. Arrange the chickens on the tray and brush them with oil. Pre-heat the oven. Cook the chickens for about 30-35 mins at 180 gas mark. Turn the chicken pieces halfway through the cooking, and brush the upper side with oil. Keep a careful watch as not to burn the pieces.

2. Preparing the sauce:
Heat a pan. Mix all the ingredients for the sauce together, taking care not to form any lumps. Bring it to boil, stirring continuously, until the sauce becomes smooth and thickens.

3. When the chicken is done, coat each pieces in the sauce and put them back in a clean, oil brushed oven tray. Cook them for about 15 mins at 180 deg C to give the honey glazed finish.

4. Toast the sesame seeds on a pan. Garnish the chicken pieces with the sesame seeds and serve.

Accompaniment: plain basmati rice with butter.

Bengali style fish curry (Pabda fish)

About the food:

This is a traditional Bengali delicacy and an extremely coveted dish.Pabda is a river fish, and is heavenly in taste.

There is a funny story to tell about my experience with this dish.

I had never been a fan of fishes, which is very unlikely for a Bengali. To the extreme, when I was in college, I would not eat in the same table where fishes were being served. My mom arranged to cook fishes when I was not at home, as the smell of raw fishes made me sick. But eventually, with my mom's persistence and a lot of effort from my part, I developed a taste bud for it.

And when on the other day, while shopping in Tesco, I found pabda fish, my heart sank. Having lived abroad for about 7 yrs now, it brought back the nostalgic memories of home, of the spices, of the family meal. So, before thinking that I have never cooked this fish before, it was in my shopping basket.

I called my mom up back in India for the recipe and excitedly started off to cook. I heated oil in the pan, mixed salt and turmeric with the fishes, and was just about to fry them. Then in a frenzy I realised that I need to de-gut the fish, which has not been done! It was a moment of utter frustration, as I did not know how to de-gut fishes. I saw myself in the shoes of Julie Powell, as in the film of 'Julie & Julia' , who was struggling with the lobsters. Then, my instincts ruled and I was successful at last, but would always remember my first day experience of cooking a fish from the scratch!

Go ahead and dive for the recipe: I promise that its extremely easy to cook: only a bit messy with the cleaning part. But even then, it's worth it!

Preparation time: 30 mins
Cooking time: 30mins

Ingredients:

6-7 medium whole Pabda fishes, de-gutted and cleaned
Oil for frying - mustard oil for best results, otherwise vegetable oil
1/2 tbsp whole black cumin (kalo jeera)
3-4 green chillies, split through the centre
1/2 tbsp cumin ( jeera) powder
1 big tomato, finely chopped
1 bunch of coriander leaves, finely chopped
1 tbsp ginger paste
turmeric powder
salt to taste

Method:

1. Wash the fishes, drain and mix them well with salt and turmeric powder.

2. Heat 1 cup of oil in a flat base pan for deep frying the fishes. Carefully lower the fishes in batches into the oil and fry them both sides until lightly golden in colour. Take care as oil may split. Cover the pan if the oil splits too much. Take the fishes out and put them on a kitchen tissue.

3. Clean the pan. Heat 3 tbsp of oil. Add the black cumin, green chillies, cumin powder and the chopped tomatoes one by one. Stir and mix them well. Add the ginger paste, and continue frying on low flame until the oil separates out. Pour in 2 cups of water. Add salt and turmeric powder. When the water boils, place the fishes back to the pan carefully as not to break them. Cover the pan and let it cook for about 7-8 mins.

4. Remove from the flame, garnish it with the coriander leaves and serve with basmati rice.