Niramish Tarkari (Mix veg)

Mix vegetable or in bengal we called it Niramish Tarkari/Ghet.Generally this recipe is prepared by almost all the popular available vegetables in daily life.You can check the picture below,what are the vegetable I found that day in market.You can add some more also, if you like some other vegetables.

 This one is very famous in bengal,specially we prepare it in every Puja occassion,besides normal cooking.Khichuri with this Niramish tarkari is a very popular combination in saraswati puja,durga puja etc. Well, let see how can we prepare this recipe at our kitchen with in very short period of time with great taste.

Preparation time : 30 min
Ingredients:
Cut various vagitables in different shape
2 Green chilli
Fresh coriander leaves finely chopped
1 tbsp Panch Phoron(Mixture of 3 types of jeera,raw methi,raw mustard)
1 Bay leaf(Tej pata)
1 Dry chili (Shukno lanka)
1 tbsp ginger paste
Mustard Oil(I always prfer to cook this recipe with Kachi ghani mustard oil)
1/2 Turmeric powder
Salt to taste

 Preparation:  The preparation of this recipe is very very easy.The toughest part is to cut all the vegetable and then wash them and keep them ready.

Heat a pan with mustard oil in it.After that add bay leaf and dry chili.Give 30 second to heat it,then add the panch phoron masala in it.Wait till the raw mustard started sprinkle. Now add all the washed chopped vegetables in the pan.

You have to take a big pan so that all the vegetables can accomodate in that.Initially it ll look like much in quantity,But after cooking you can see the vegetables got squeezed. Now add turmeric powder and salt in it.And stire properly and cover the pan.Stire the vegetable mix occassionally and keep cover.This way cook for 20 min.By the time all the vegetables ll be cooked properly.Now heat the flame and fry the vegetables in a high flame for 5 min.

After frying them,now add Jeera powder,Dhania powder and ginger paste in it.Mix them thoroughly.You can some of the vegetables were allready smashed.It will look like bharta gradually. After that add coriander leaves.And if require you can add little water.

Generally the water came out from vegetables is enough for this recipe.This is not a gravey recipe ,so dont have to put extra water in access. Now stire continuously and mix everything in the pan properly for 5 min.

You can see the access water is dried and the Mix veg recipe is ready.

It ll look like vegetable kasa. this recipe can be taken with rice and roti both.

Enjoy eating.

Cinnamon crunch muesli and an important question for the readers

I have finished reading "The Girl Who Kicked the Hornet's Nest", therefore finishing the Millennium Trilogy – the books are fantastic and it’s a pity that Lisbeth Salander’s adventures have come to an end. My idea now is to go for one of the classics, maybe "Moby Dick", but I’m not sure yet. That is why I ask you for suggestions: would you help me out choosing the next book I’m reading? I’m all

No Croutons Required. The winner for July

The winner for July's Hot Pepper challenge is Susan of The Well Seasoned cook with this innovative Green Chile Gazpacho Granita that will be sure to heat you up but keep you cool at the same time. Congratulations to Susan for pulling out ahead of some tough competition.

Jacqueline will be hosting the next edition of No Croutons Required. Check back tomorrow for the theme for August.

Tangra Mach aar Beguner Kasha (Tangra Fish & Brinjal Curry)

Tangra fish is one of the tasty small fish in Bengal.You can find very small sized and in bigger size ones also.This recipe is made with small ones.Generally they are called Local tangra (Deshi tangra).

Here I am posting one of the curry among many with small size tangra fish.This is Tangra fish curry with Brinjal.

Preparation Time: 20 min

Ingredients:

150 gm small size tangra

2 big long size brinjal chopped in specific thin size

Chopped Dhania patta(Coriander leaves)

3-4 green chili finely chopped

1/2 tbsp Jeera powder

1/2 tbsp Dhania powder

1/2 tbsp turmeric powder

1 big size onion finely chopped

Salt to taste

Preparation:

Wash the Tangra fish properly, as they are very small fish.So need to very carefull while washing them.

Marinate them with Turmeric powder and salt.Heat a pan with mustard oil.And then add the fishes into the pan.Fry the fishes properly.We need to fry them well,not half fried.

Now collect them all and keep the fried fish aside.We can use the same PAN.If required need to add little more oil to the pan.Wait for the oil to heat up properly.Now add the chopped onions and green chillis and fry for 2 min.And then add the chopped brinjals.Stire them all properly and cover the pan in a low heat.

Keep like this for 10 min.But need to stir in between, so that we can check whether the brinjal is soften properly or not.

After that when the brinjal looks soft completely,need to heat up the gas and stir continuously so that we can fry the brinjal.

Add jeera and dhania powder and mix them.Then add water.Here water need to add in such a quantity,so that after completion of the recipe there is not much curry (jhol) left in that recipe.It ll be a thick gravy recpie.

After adding water,need to add the fish and chopped coriander leaves.Now again cover the pan and cook for next 5 min in a low heat.

After 5 min check the gravy taste.If required you can add salt.Mix all properly and your dish is ready.

Have it with steamed rice.

Strawberry and rose hazelnut tart, music and a baking bonus

When I was 10 years old I got the Arena album as a gift from a cousin I deeply love. I used to listen to it nonstop, 24/7. I still have the album but since I no longer have a record player I bought the CD a while ago – I love listening to it while I drive to/from work. So good.
The CD version has two bonus tracks, but unfortunately “Girls on Film” and “Rio” are songs I never cared about (and

Spicy Lentil Indian Stew

Easy to digest and suitable for vegans if oil is used instead of ghee, this dish is easy to prepare and goes well with rice or roti. Urad dal combines nicely with the mung beans and channa dal with a delightful spice mixture. Pure comfort food indeed and simple to prepare for a mid-week meal. My husband quite enjoyed it.

Spicy Lentil Indian Stew

1/2 cup of urad dal, well rinsed
1/2 cup of split mung dal, well rinsed
1/4 cup of chana dal, well rinsed
1 1/2 teaspoons of sea salt
1/2 teaspoon of turmeric
4 fresh green chilies, seeded and finely chopped
2 inch piece of fresh ginger, peeled and finely chopped
2 tablespoons of ghee, butter or oil
2 teaspoons of cumin seeds
generous handful of dried curry leaves
1/2 teaspoon of asafetida
1/2 teaspoon of cayenne
small handful of fresh parsley or coriander, chopped

In a medium large saucepan, combine the rinsed dal with 3 cups of water. Bring to a boil, stir in the salt and turmeric, chilies and ginger, reduce the heat to medium low and cover and simmer until the dal is tender - roughly 30 minutes. Stir occasionally.

Puree the lentils with an immersion blender or in batches in a food processor or blender.

Heat the ghee in a small saucepan over medium heat. When hot, toss in the cumin seeds and stir and fry for a minute or two. Add the curry leaves, cayenne and asafetida, stir and add to the cooked dal. Stir, and cover and let sit for 5 minutes. Garnish with parsley or cilantro.

Serves 4.

More mixed dal recipes from Lisa's Kitchen:
Mixed Indian Lentil Dal
Marawadi Mixed Dal
Mixed Lentil Dal with Fresh Fenugreek Leaves

On the top of the reading stack: The National Post

Audio Accompaniment: rain

Ghugni or Luchi Ghugni (White Peas Curry)

Ghugni is a kind of snack in Bengal,which you can find in every nook and corner of Bengal.Its very common and basic snack.Most of us start our day with a plate of ghugni with bread and a cup of tea.Or else luchi ghugni at home break fast menu.

Its very tasty and also very easy to prepare at home with in 20 min.

Lets share this recipe today.

Preparation Time: 20 min


Ingredients:
2 Cups soaked white Peas overnite
2 onios chopped in cube size(chop 1 onion into 8 pieces)
1 Tomato (chopped)
1/2 tbsp raw jeera(Raw cumin)
1/2 tbsp Garlic paste (You can use crushed garlic also)
1 tbsp Ginger  paste
1/2 tbsp Jeera powder (Cumin seed)
1/2 tbsp Dhania powder (Coriander)
1/4 tbsp Garam masala
Mustard oil
Salt to taste
1/4 tbsp sugar
10-15 soya chunks
2 green chili finely chopped

How to make Ghugni:
Its always better to soak the white peas overnight,so that they can be soft easily.Even after soaking also you have to put them in pressure cooker for 4-5 whistles.Add little bit salt while in cooker.After that drain that water and keep them separately in 2 containers.You can add the soya chunks with the white peas in cooker.

Now heat a pan with mustard oil.Add raw jeera and then add the onions.Add chopped green shilis and fry the onions till brown.Now add tomatoes and stire for a 2 min in medium flame.Now add the cooked peas and soya chunks in the pan.Increase the flame a bit and fry this whole mixture properly.
After 5 min of frying, add turmeric powder,Jeera powder,Dhania powder and ginger & garlic paste in it.Again stire properly so that masala can mix properly.

You have to be carefull while adidng the salt,as we have kept the cooked peas water apart.Which allready has some salt.So I would prefer not to add salt in the pan initially.

After frying all the peas and masalas, now add the water.Add a littlebit of sugar.Actually sugar will reduce the bitterness of the masalas,Its not like we are adidng sugar to make it sweet.The amount of sugar ll be very less.

Now cook for 5-7 min in high flame.If required you can add water and salt as per taste to it.

Finally add garam masala just before finishing.Stire it properly.You can garnish it with chopped onions and chopped coriander.Me personally prefer only chopped onions.even you can also add chopped green chili.

Ghugni is now ready.Its always best to have it with luchi.

Enjoy.

Pear, apple, brown sugar and maple syrup cake

People who like to cook and bake – myself included – get mad at recipes that do not work – I think it’s only natural to feel that way about something that involves time, ingredients ($$) and expectations. I get really angry sometimes, to the point of cursing like a character in a mafia movie. :D

But if the recipe works and the food tastes good, I’m OK with a couple of details that might be

Baked lemon ricotta doughnuts - all the deliciousness of doughnuts without frying

I love doughnuts – as do many of you, I believe – but the idea of frying them... Not so much. I’m not a fried food kind of cook – I love eating it, not making it. That is why I was quite taken by this recipe: the doughnuts are baked instead of fried and they turned out beautiful, very tender, absolutely delicious.
The filling is oh, so good – I ate several spoonfuls of it before actually

Vegetable Cutlet

Cutlet is a good tasty snack. You can prepare this whenever you expect anyone in the evening time. But you have to start preparation for that bit early.

Preparation Time: 25 min

Ingredients:

Chopped Vegetables (Carrot,tomato,beans,capcicum etc)
4-5 potatoes
2 Green chili
1 tbsp Jeera powder
1 tbsp dhania powder
1/2 tbsp Turmeric powder
1/2 tbsp ginger paste


1/2 tbsp chicken masala/sabji masala available in market
2 onions finely chopped

 In case of chicken cutlet you can shred the chicken breast(Already cooked) pieces and make them finely chopped.

Preparation:
Heat oil in a pan. Add the chopped onions and fry them for 2 min. Then add all the chopped vegetables in that. Add salt to taste and turmeric powder. In a separate bowl put all the potatoes and boil them.

We ll use potatoes as a binder of the cutlet. After boiling them, need to smash them with salt and little sugar and keep them aside.

Now in the pan stir the vegetables properly till well fried. Then add jeera powder,dhania powder, ginger paste and chicken masala.Mix this whole vegetable mixture properly and fry till properly cooked. Now in a separate bowl put all these fried vegetables and smashed potatoes.

And also flour(Maida) and mix them altogether to make a lump. You can use Maida till it perfectly lumped. Now prepare the round balls and give them cutlet shape.

And then deep fry them in a pan.

Your cutlet is ready.

Bengali Chicken Curry (Spice Chicken Curry with potato)

Chicken Curry in bengali style is bit different than how non-bengalis prepare.Actually we add potatos in chicken curry,which non bengalis found very odd.

Even I was asked many times why we put potatos in a chicken dish.The answer is simple, We love potatos.Without potatos we bengalis cant survive. So here I am going to post a very typical chicken dish today.Its the simplest recipe of chicken,but very very tasty with steamed rice.


Preparation time: 1 hr
Ingredients:
1 kg chicken chopped in medium size pieces
2 big size potatoes chopped in cube size
5-6 onions cut in 4 piece each
6-7 green chili2 tomato chopped
2 tbsp ginger paste
1 tbsp jeera powder
1 tbsp dhania powder
1/2 tbsp chicken powder (easily available in any kirana shop)
10 garlic cloves choppedsalt as per taste
3 tbsp Mustard oil to marinate the chicken
1 bay leaf
1 onion finely chopped
1/2 tbsp garam masala powder
1 tbsp Turmeric powder

Marination: Wash the chicken pieces properly and put in big bowl.Now add all the masalas/spices,potatoes,onions and tomatos.Add mustard oil and then mix them all thoroughly.You can see the chicken pieces are covered with oilly masala after proper mixing.Now put this mixture in refridgerator for 10-15 min.

Preparation: Heat a big size pan with mustard oil on it.Then add bay leaf and Garam masala powder.After that add chopped onions and then fry for a 1 min.Now add the marinated chicken on this pan and stir properly and mix all.

Now keep the flame  low and cover the pan.This way we need to cook for 15-20 min so that the chicken can boil properly.Need to stir the chicken in between.After that increase the heat and you can see chicken will loose its oil and pieces will now fry in that oil.

Keep frying for 5-10 min in a high flame.Need to stire frequiently in this stage.After this need to add enough water in it.And then cook for next 5 min in high flameso that the curry prepares properly.

We generally prefer light curry (jhol) in this chicken recipe so that we can have this with steamed rice.Or else you can reduce the curry and make it thick and have it with roti/luchi.

It tastes really good.

No Croutons Required - Hot Peppers

The challenge for July was to come up with a vegetarian soup or salad featuring hot peppers to celebrate the summer growing season and to tempt my palate with some new recipes to try as the peppers I have growing in the garden are plentiful. Thanks to everyone who submitted a recipe this month. Though the choice is never easy, Please vote for your favorite recipe in the comment section or via email. Please note that neither my entry nor Jacqueline's submission is eligible for voting.

Our first entry is from Michelle who posts at Food, Football and a Baby. She enters this Cucumber Kharam (Cucumber Salad in a Spiced Coconut Sauce) that is made up of cubed cucumber and a sauce with red Kashmiri chilly, mustard seeds, onion, garlic, lemon juice (or tamarind paste) and coconut milk. This delightful and easy Mangalorean side dish would be a perfect summer evening meal served with some Indian pickles and basmati rice. (Edmonton, Alberta, Canada)

Next up is Corina of Searching for Spice with this tempting Curried Sweet Potato and Chili Salad. What's not to like about this combination of roasted sweet potato, coated with curry powder, onions, bell pepper, red chilies along with tomatoes, cucumber and peas. To finish off this salad, simply squeeze some fresh lemon juice over the veggies and garnish with coriander. Corina tells us this fed two people - herself for dinner and again for her lunch the next day. (London, UK)

Janet of The Taste Space cooks up a hearty Roasted Carrot and Lentil Soup with Harissa and Mint that she says is not too spicy to suit her tastes. Here we have a comforting combination of roasted carrots and onions, green lentils, vegetable broth, mint and lemon juice. The harissa is made up of broiled bell pepper, coriander seeds, cumin seeds, cinnamon, garlic, olive oil and Aleppo chili flakes. For those of us who like it really hot, add some fresh chilies. Lovely either way. (Toronto, Ontario, Canada)

Heather of Gluten-Free Cat celebrates her 17th anniversary with her husband with this creative sweet and spicy Watermelon Jalapeno Love Salad. Cute heart shaped pieces of watermelon are marinated in a mixture of agave nectar, olive oil, red wine vinegar, fresh lemon juice and chili powder. The watermelon is then placed over baby arugula, along with some avocados and jalapeno slices and then drizzled with some of the marinade. Such a charming and refreshing salad. (Nashville, TN, USA)

Inspired by an entree enjoyed at a Middle Eastern restaurant, Harini of Sugar 'n' Spice came up with this lovely recipe for Stuffed Bell Peppers and Rice. Roasted peppers are filled with a rice mixture that is bursting with the flavour of onion, garlic, ginger, tomato, green chili, cinnamon, black pepper, cloves, bay leaves, turmeric, coriander powder and mango powder. Topped with grated cheese, this is a treat indeed. (USA)

Shaheen of Allotment 2 Kitchen enters with this interesting Daal with Chilli and Coriander Dumplings. A South Asian fusion dish, dumplings composed of potatoes, red chili flakes, fresh coriander, some flour and an egg are added to a simmering dal dish that sounds delightful with the combination of lentils, chili powder, chili flakes, turmeric, garlic and ginger. I do so adore dumplings! (West of Scotland, UK)

My submission this month is a mouthwatering and spicy Roasted Corn and Jalapeño Cheese Soup that I was inspired to make with fresh Jalapeños from my garden, along with some of the herbs I am growing. This flavourful soup is made up of fresh roasted corn, onion, a good quantity of Jalapeños, cumin, tomato, fresh cilantro, fresh oregano, fresh lime juice, grated cheddar cheese and fresh basil. Garnish with more Jalapeños and some chili powder. (London, Ontario, Canada)

Johanna of Green Gourmet Giraffe presents this most delicious Spicy Pumpkin and Lentil Soup that she served on a weekend along with some other most tempting dishes. Browned onion is joined with garlic, red chilies, ginger, cumin seeds, mustard seeds, fennel seeds, a wee bit of cinnamon, potato, pumpkin puree, lentils, maple syrup, chickpeas, carrots and coconut milk or yogurt. Packed full of goodness, I could not resist this soup even if it is blazing hot here in Ontario. (Melbourne, Australia)

Next stop is an Ethiopian Inspired Soup from Mel of Veganise This. Irresistible for those who enjoy ethnic cuisine, this soup features lentils, pumpkin, carrots, tomatoes, cauliflower, along with shallots, cinnamon, cloves, cardamon, garlic, ginger and an intriguing spice powder called Berbere featuring cumin seeds, cloves, cardamon, peppercorns, fenugreek seeds, coriander seeds, dried red chilies, ground ginger, allspice, turmeric, cinnamon and paprika. An impressive blend of flavour in this soup. (Melbourne, Australia)

Our next entry is from Anda of La Spelonca Vegetariana who is new to our event. This pretty Raw Spicy Coconut Avocado Soup in Bell Pepper Bowls made up of blended coconut milk, avocados, fresh lemon juice, cayenne pepper, garlic, jalapeño pepper, basil, ginger and curry powder is stuffed in fresh bell peppers and garnished with chives, mushrooms and fresh basil. The presentation and description will have your mouthwatering and it's good for you too. (Toronto, Ontario, Canada)

The inspiration for our next submission from Yogi Kitchen comes from one of my favorite cookbooks, "Plenty" by Chef Yotam Ottolenghi. This recipe for Satay Rice Salad will certainly have you coming back for seconds. Steamed carrots, celery, spinach and sweet potato are combined with brown rice along with a sauce of lemongrass, ginger and some oil and then simmered with peanuts, coconut milk, tamarind and honey. Garnish with fresh coriander for one fine meal. (London, UK)

My dear friend Jacqueline of Tinned Tomatoes submits a drool worthy Caprese Salad with Chilli and Lime. Milky slices of mozzarella cheese, tomato and fresh basil are dressed with chili flakes, fresh lime juice, honey, olive oil and freshly ground black pepper. Easy but oh so satisfying. (Scotland, UK)

Valerie of City Life Eats enters a Peas 'n Kale Salad with Paprika Dressing that would grace any lunchbox. Kale, black-eyed peas, red pepper, jalapeño, green pepper, scallions are dressed with cashews, fresh lemon juice, fresh lime juice, miso, paprika and freshly ground black pepper. What a healthy alternative to many of the choices we make when considering lunch options. (Washington, DC, USA)

Our next entry is from Sweatha of Tasty Curry Leaf. This quick and easy Roasted Sweet Potato Salad with Beans & Chili Dressing is sure to please your guests as well as your own tummy. Roasted sweet potato and red onion are combined with pinto beans, tomato, cilantro and dressed with green chilly, garlic, fresh lemon juice and olive oil. We are told this would be a great dip with chips or a heathy snack. If you like, add some roasted red peppers instead of the tomato. Either way, a yummy creation. (Bangalore, India)

Helen of Fuss Free Flavours enters a Quinoa, Bulgar, Feta & Chilli Salad that includes some of my favorite grains. Quinoa and bulgar wheat are tossed together with sweet corn, red chili, sweet chili sauce, fresh lemon juice, olive oil, feta cheese and cherry tomatoes. Another lovely and nourishing summer dish. (West London, UK)

Denny of Oh Taste n See comes up next with this easy and fulfilling
Grilled Corn n Carrot Salad in Chipotle Lime Dressing. Here we have a summer dish that includes grilled corn, grated carrots, red onion and scallions, dressed with fresh lemon juice, minced chipotle chilly peppers and some seasoning. If you are planning a picnic, this is the dish to take. (Seattle, USA)

Our final entry is from lovely Susan of The Well Seasoned Cook. She enters this most interesting Green Chile Gazpacho Granita that will heat you up but help you cool down at the same time. Extracted chili juice is added to the juice of cucumber, tomatillos, bell pepper, onion, garlic and fresh parsley. Dress with olive oil, fresh lime juice and vinegar. Freeze and enjoy the icy crunch and refreshing flavor. (New York, USA)

Jacqueline will be hosting the next edition of No Croutons Required. Check back at the beginning of the month for the theme for August.

Passion fruit poppy seed pound cake

I bought a bag of beautiful, fragrant passion fruit to make Tessa Kiros’s passion fruit ice cream, but since there still was some strawberry cheesecake ice cream in the freezer I had to think of another use for the fruit. I thought of my good friend Ana Elisa, who I’d discussed Tessa’s book with once: I’d told her that I’d bought the book but hadn’t cooked from it yet, and how disappointing

Sukto (Papaya and Soyabean Balls curry)

Today I ll share a very healthy dish which we can have even when our stomach is upset.This recipe I learnt from my mom.Its called sukto.My mom prepared it very dull,so I added soyabean balls to it,which actually increase the taste and the look also.

Lets see the recipe....

Preparation Time : 30 min
Ingredients: 
1 papaya
10-15 soyabean balls
1 big potato    
5 phoron(mixture of 3 types of jeera,methi,mustard)
1 bayleaf
1 shukno lanka

1/2 tbsp jeera powder
1/2 tbsp dhania powder
1/2 tbsp  turmeric powder
1/2 tbsp ginger paste
salt to taste
little sugar
Ghee as per your choice (Generally not required if your stomach is not ok)

Procedure:
Cut the papaya and potato in proper cubic shapes and put them all with the soyabean balls in a cooker.Boil them all with little salt.Keep them aside.

Now heat a pan with mustard oil and ad bayleaf,shukno lanka and then 5 phoron.Wait for 1 mi, so that they start spllatering.Now add all the boiled  vegitables in the pan.Add salt to taste and turmeric powder.

Now fry them in the phoron till they looked properly fried.

Add the jeera powder,dhania powder and then ginger paste in it and stire well.Mix all the masalas properly.

Finally add sufficient water and a little ibt of sugar.Dont dry the water much.And finally add ghee on it and then cook for 2 min in high flame.

Caramel brownies and changing my mind in a matter of moments

One of my cooking/baking pet peeves – and I have several – is that I hate it when I choose a certain recipe and it says there that there will be some frosting/filling/whatever left: it immediately puts me off making it because I know that the frosting/filling/whatever will probably go to waste.

After much delay I decided to make these brownies – even though there would be caramel sauce left.

Ilish Macher muri ghonto (Curry with Hilsa fish head)

Today I will share another recipe which I dont know how many people used to have.In this recipe I am going to use  Hilsa fish Head (Ilish macher matha)

Yes,we bengalis are very much foodie kind.We love fish heads very much and most popular recipe with fish head is Muri ghonto (With Rohu or katla fish head).I ll post Muri ghonto recipe some other day. But here I am going to post a similar kind of recipe with ilish head,which I named as Ilish Macher Mathr Ghonto.

The recipe is not similar.But thsi is one of the favourite of my list.Today I ll disclose this recipe, and I am sure you also love it that much.

Preparation Time: 30 min
Ingredients: Fish Head
                     250 gm pumpkin (kumru)
                     1 big size ridge guard (Jhinge)
                     1 big size potato
                      raw methi
                      raw kala jeera
                      3 green chili
                      salt to taste
                      jeera powder
                      dhania powder
                      1/2 tbsp ginger paste
                      1/2 tbsp sugar
                      1 tbsp ghee

Preparation: First chopped the vegetables as per proper size.Not in small size,medium size cube.

Now need to fry the fish head properly and keep aside.Now in a pan put some mustard oil and heat it.Add raw methi and raw kala jeera (Phoron) and then add the vegetables ti it.

Add salt as per taste and turmeric powder. Fry the vegetables properly.

Next add the ginger paste,jeera powder and dhania powder to the pan and mix them properly with the vegetables.

After that add 1 full cup water to it and then add the fish head fry.If required, you can add more water to it.Increase the heat and cook it and mix them all for 2-3 min.

Check the taste and add salt if required.Add little bit of sugar to enhance the taste.And finally add ghee.Cook for few min under covered on the pan.

So Muri Ghonto with hilsha fish head is ready.You can have it with boiled rice.

Egg Chowmein Recipe (Egg Noodles)

Egg chow mein is one of the most favorite dish I love to have at road side thelas.Most of the time after college in the evening time we grouped together to have cow mein.Its just awesome with chopped onions.

But last time when I had it on roadside vendor I forget.Recently tried near to my house,But it was not that tasty and even doesnt look hygienic.So one day I decided to prepare egg chow mein at home.I surfed many websites for the recipes and finally come up with my own recipe,which definitely includes my favorite items. I tried it in my ways and luckly it was very good.

So lets share my recipe.Nothing secret ingredients I have used.I used only the very common masalas that available at home, even less what ever is mentioned in many websites.

Preparation time: 30 min

Ingredients:  Chowmein 1 packet (enough for 2 people)

                   Bean finely chopped

                   Cap cecum  finely chopped

                   Carrot chopped in small size

                   2 Green Chilli finely chopped

                   1 chopped tomato

                   2 big Onion chopped

                   Chicken Masala

                   Jeera powder

                   Turmeric Powder

                   2 eggs

                   3 tbsp soyabean oil (I use generally this)

                   Soya sauce: 1 teaspoon

                   Salt to taste

                   1/2 spoon sugar

Preparation: First of all need to boil the cow mein properly.Take water in a bowl and add salt and sugar in it and boil.Now add the chow mein and cook for 2-3 min in medium flame.Dont over cook the chow mein,need to take care of that.Now immediately drain all the water and rinse cold water to the chow min so that each one can separate from other and then dry them under fan. You can put some oil over them so that they look smooth and separate.

Now heat the pan and add oil.Add the onions first and then rest of the chopped vegetables.Add salt and turmeric powder and fry till they turn into brown.Now there I did the experiment,You might feel this is different,but this really worked.Instead of any other masala,I added little bit of chicken masala and jeera masala..Stire them for a min and then add the chow mein.And mix everything properly.After that add the soyasauce to it.Now you can feel the aroma of chow mein.

Fry them properly and then take the noodles and veg mixer to a another dish.Now heat the pan and add oil.Now we need to put the raw eggs to it with salt and make it like egg bhurgi.Into this add the chow mein mixture. Mix them properly and then add some sugar and little bit salt as per taste.

This is done,You can now serve this hot in a dish sprinkling chopped onions oiver it with tomato sauce on it.

This is really tasty and  very healthy compared to the roadside verdors chow mein.

Roasted Corn and Jalapeño Cheese Soup

Every spring, my enthusiasm for fiery heat gets the better of me and leads to an over-zealous planting of hot pepper plants. As a result, every summer finds me pressed to come up with creative ways of disposing of a ridiculous number of jalapeño and cayenne peppers. Fortunately, that's not too heavy a burden. And since this latest effort coincides with this month's No Croutons Required hot pepper theme, it's a chance for me to remind you to submit your own favourite soup or salad featuring hot peppers — fresh or dried, jalapeño, habanero, scotch bonnet, cayenne, thai, or any other variety.

Cheddar cheese is always a great ingredient for pairing with jalapeños, and tempers the heat of the pepper just so that the six jalapeños in this soup will only make you sweat slightly. And loads of fresh sweet roasted corn, fresh cilantro and oregano and basil — also out of my garden — and a splash of lime juice all made this a refreshing dinner on a hot, sweltering day like the ones we've been getting lately.

For added amusement, here's a few "typical" Canadians on the subject of jalapeños (warning: audio not suitable for children or safe for work):

Roasted Corn and Jalapeño Cheese Soup

Recipe by Lisa Turner Cuisine: Mexican Published on July 17, 2011 A zesty and refreshing jalapeño and Cheddar cheese soup with fresh roasted corn, fresh herbs and spices Print this recipe Ingredients: 6 ears fresh sweet corn with husks 1 onion, chopped 5 jalapeño peppers, seeded and chopped 1 1/2 teaspoons ground cumin 4 cups water 1 large tomato, chopped small handful fresh cilantro leaves 1 tablespoon fresh oregano (or 1 teaspoon dried) juice of 1 lime 1 1/2 cups grated fresh old Cheddar cheese 1 teaspoon sea salt, or to taste fresh ground black pepper small handful fresh basil, finely shredded Garnish: 1 jalapeño, seeded and cut into fine slivers chili powder Instructions: Preheat an oven to 450°. Place the ears of corn in their husks on a baking sheet. Roast for 30 minutes, then remove from heat and let cool for 30 minutes. Remove the husks and pare the kernels from the ears. Set aside. Heat a large saucepan or soup pot over medium heat. When hot, toss in the olive oil, wait a few moments, then swirl around to coat the pan. Add the onion and sauté for 2 to 3 minutes. Add the jalapeños and continue to sauté for 2 to 3 minutes longer. Toss in the ground cumin and stir to coat the vegetables. Pour in the water and add the tomato, cilantro and oregano along with half the corn. Raise the heat slightly and bring to a low boil. Now remove from the soup from the heat and purée until smooth using a hand blender or in batches in a desktop blender. Return the soup to the stove and turn down the heat slightly. Add the lime juice, the remaining corn and 1 cup of the cheese, and simmer gently until the cheese is melted. Add the basil and season with sea salt and fresh ground black pepper. Remove the soup from the heat. Ladle into bowls and garnish with the remaining cheese, a scattering of fresh jalapeño slivers and a sprinkle of chili powder. Makes 4 - 6 servings

Other jalapeño recipes from Lisa's Kitchen you may enjoy:
Jalapeño Pie
Baked Cheese and Tortilla Pie with Jalapeños, Corn and Pinto Beans
Jalapeño and Tomato Macaroni and Cheese

Pea soup, my sister's high school graduation and too many caipirinhas

I wish I could say that I made this soup for a noble reason, but the truth is that I made it for lunch because of a massive hangover. :S

It all started the night before: we’d all gone to my sister’s high school graduation prom and had a lot of fun there (I shed a few tears during the ceremony, too, I’ll admit it). Then my brother told me that I “had to try” the caipirinhas that were being

Sorshe Ilish ( Hilsha in Mustard Gravy)

I am back with another recipe of my favourite ilish maach. The most popular sorshe ilish (ilish in mustard gravy).

I have kept four big pieces of ilish aside for this recipe. Day time went well with ilish fry and oil and other stuffs. Now for the dinner we are ready with sorshe ilish recipe.

You can prepare sorshe ilish very easily with the sorshe powder available in market. The recipe is also mentioned in the packet. But I prefer to prepare this recipe in my style.

Let me tell you how you can prepare this at home within a very short period of time.

Preparation Time: 45 min

Ingredients: Raw Mustard (Sorshe)

                     Two big onions finely chopped

                     4 pieces of ilish maach (as I kept only four)

                     Slit 3 green chilis

                     2 green chilis finely chopped

                     Jeera  powder

                     Ginger paste

                     2 tbsp of mustard oil

                     Salt to taste

                     Lemon juice( Preferably Gandharaj Lebu)  to enhance the taste

Procedure:  First of all marinate the 4 pieces of ilish with turmeric powder, salt and lemon juice and keep in refrigerator for 1 hour. So that they can mix properly. After this is done, in a steel bowl  first put the chopped onions mixed with a bit of salt. Keep the onions like first layer in the bowl. Then put the fish pieces over the onions.

Next grind the raw mustard in mixer and mix jeera powder, 1 tsp ginger paste and 2 chopped green chilis. Mix them properly and make a thick paste.

Now put this paste over the fishes and spread them properly. 

After that spread 2 tbsp of mustard oil over this & put the slit chilis over them.  

Now this is ready for cook.

Now you can put this bowl in a oven or do the same thing in a pressure cooker. I did the cooking in a pressure cooker. 

Close the cooker cover and remove the whistle nob. And cook for 40 min in low heat.

After 40 min open the cover and you can feel the aroma of the real sorshe ilish.

Have that with boiled rice. It’s  just awesome.

Ilish Maach Bhaja (Hilsha Fry with boiled rice)

Ilish Maach Bhaja

Its monsoon in Bengal and today seems like a typical rainy day. And also saturday,so week off for my hubby.So we decided to have ilish maach (Hilsha Fish) today. But don’t know whether we ll get a good quality of ilish maach or not.

Bengalis are very much sensitive with this fish. It’s called the king of all fishes. We just can’t control ourselves when it rains or a cold day. Well ilish has its own story attached with Bengal. Thanks to Bangladesh from where we are getting this lovely taste everywhere.

But recently the prices of ilish is growing so high, it even cant imaginable. This year I heard in maniktala market, one ilish of size 2.2 kg sold @ 3300/-. This is what I called passion for taste.

Anyway you can find many stories attached with Bengalis on net or news paper. Let’s come back to my today’s cooking plan.

Click the image for full news

My hubby went to market and as expected there is no quality sized ilish available. All are of 550-650 gm of size. As big the ilish is as tasty it ll.So nothing to do we have to go with what is available.

Finally he came back with a 650 gm ilish maach. Here I am posting a very simple but the tastiest recipe of ilish which we Bengalis love most. You can prepare so many dishes,but this one is quite simple.

Its ilish maach bhaja(FRY) with the oil came out of those fish. With rice and onion and green chili.I am still feeling the taste in my mouth. 

Let’s check out the recipe.

What elements required to make ilish maach bhaja

Preparation Time: 15 min

Ingredients: 
Ilish Maach (Hilsha fish) pieces

Salt

Turmeric powder

Pure mustard oil (I prefer Fortune Kachhi ghani)

How to make ilish maach bhaja 

It’s very simple. Heat the oil in a pan. Need to heat the oil properly so that the fish should not stick to the pan. Now mix the fish pieces with salt and turmeric powder. Then put them into the oil one by one. You can feel the aroma of ilish maach immediately after 5-10 seconds. Just gently reverse them on the pan and make them fried properly.

While frying them, you can see that oil from the fish is also coming out and this oil is too much tasty.

Now after finishing this, Just take a onion and green chili and with this oil have some boiled rice or bath. Just has a mouthful of rice with a bite of onion and fish fry, you will feel like in heaven.

This is not yet finish, We tried the famous Sorshe ilish with rest of the pieces. I ll share it next.Enjoy food.