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Top 5 dishes made from Paste: Ginger-Garlic-Green Chilli Paste
1 . Bengali: Koii Machher Tel-Jhal
Bengali: Koii Machher Tel-Jhal
One of the age old & unique Bong delicacies…Again, very much a quintessential one surely…
Give it a try, if you’re a fish lover & would like to dive into the vast FISHY OCEAN of the BONG DELICACIES for which they’re known for, all across the globe…
Ingredient
1 tsp
or To Taste Salt
1 tsp
Turnerics
1 tsp
Red Chilli Powder
1.5 tbsps (3 G)
Paste: Ginger-Garlic-Green Chilli Paste
1/2 Cup
Fresh Tomato Purée: Homemade
1 tsp
Cumins Powder
1 tsp
Coriander Powder
1/2-1 tsp
Turmerics
1 tsp
Cumin Seeds
4-5
Cloves
1 tbsp
Ghee
Cooking instructions
* Step 1
Firstly: Wash well the cleaned & gutted fish pieces- Marinate it with the aforesaid ingredients, coat well- Cover & set aside for about 15-20 mins time-
Then, heating up the required amount of the mustard oil into a wok/frying pan/kadhai: Shallow fry the fish pieces in batches & pls don’t clutter them altogether in your haste
* Step 2
👇🏻👇🏻👇🏻
* Step 3
Once all are fried- Strain them all in a separate lined up dish/plate & set aside for its later use in the dish- 👇🏻👇🏻👇🏻
* Step 4
In the same pan/vessel: Add in some more oil (if that’s required) or use the same oil to further prepare its gravy/curry-
Add in the tempering spices to it & sauté nicely until they turn aromatic-
In goes the onions paste & sauté continues further until it turns translucent, followed by the 3G Paste & sauté until the raw smell goes off
* Step 5
Add in the freshly prepared tomato purée, the seasonings & rest all other dry spices & ingredients aforementioned & continue sautéing nicely until the raw smell from the masala mixture is no more & the oil surfaces upto the pan 👇🏻
* Step 6
👇🏻👇🏻👇🏻
* Step 7
Add in some splashes of warm water to it & sauté nicely until the mixture leaves the surface of the pan & the oil is released-
Now, time to add in the hot water to it to adjust its gravy consistency justly, according to your own choice 👇🏻
* Step 8
Give it all a really good mix altogether to be nicely well combined & incorporated- Bring it to a rolling boil-
Then, add in the fried koi fish pieces to it, gently & carefully immerse them into the boiling gravy & reducing the flame to the medium-low now, allow it to cook furthermore for about another 5-6 mins time while stirring occasionally in between
* Step 9
When the gravy has considerably reduced & oil is seen afloat on the surface of the pan & the curry 🍛 that’s the indication that our cooking is complete now. Turn off the flame, add in the finely chopped coriander leaves & the Homemade Bhuna & Garam Masala Powders, mixing everything together nicely to get well infused with each other
* Step 10
Cover it back again to keep it at rest on the hot oven itself before serving it hot, in your Lunch or Dinner Menus to enjoy with your family, friends or the loved ones…👇🏻
* Step 11
Transfer it to a separate bowl/plate/platter now- Garnish it your own way-
It’s best had & relished with a plateful of piping hot steamed rice or simple Bengali Style pulao with some greens in the plate perhaps…👇🏻
* Step 12
Time to ENJOY now…As I simply can’t wait any longer to taste it…
So, what are you all waiting for folks & perhaps, still contemplating on giving it a humble try…?!
Note: if there is a photo you can click to enlarge it
2 . Bengali: Chingri Muithya or Prawns Croquettes Curry
Bengali: Chingri Muithya or Prawns Croquettes Curry
This one’s another Bong DELISH substituting the original & traditional ‘Chital Fish Muithya’ from Bangladesh, with the Prawns here in its easiest & quickest possible way…
Even, any novice can prepare this too with great elan...
Ingredient
400-500 gms
For the Prawns Marinade: Fresh Shrimps
To Taste
Salt
1/2 tsp
Turmeric Powder
1/2 tsp
Red Chilli Powder
1.5 tbsp (3 G)
Paste: Ginger-Garlic-Green Chilli Paste
1/2 Cup
Onions Paste
1/2 tsp
Turmerics
1 Pinch
Sugar: Optional
1 inch
Cinnamon Stick
as required
: Boiling Hot Water- For Steaming the Muithyas
1/2 Cup
Fresh Tomato Paste
1/2-1 tsp
Sugar
as required
Prawns Stock- For the Gravy Consistency
2 tbsps+ 1 tbsp
: Mustard Oil or Any Cooking Oil + Ghee
Cooking instructions
* Step 1
First Up: Wash well & marinate the Prawns pieces with the aforesaid ingredients & set aside for about 15 mins time-
Then, blend it to a smooth & lump-free paste at the outset before adding in it the rest all other ingredients required to prepare the Muithyas
* Step 2
Similarly, Boil & peel off the potato & mash it nicely smooth & creamy- Set Aside for the time being-
Ensure, it shouldn’t have any lumps in it at all-
Now, in the same blender jar in which we’ve already made our Prawns Paste
* Step 3
Add in it the rest all other aforesaid ingredients required for our Muithya preparation-
Blend it all together again, nice & smooth & transfer it to the mixing bowl- in which we’ve mashed up the potatoes, earlier
* Step 4
Next: Mix everything well together with your hands itself until nicely combined and well blended and aptly infused & incorporated with each other-
Simultaneously, keep a pan/wok/kadhai filled with sufficient quantity of water for boiling, unto the rolling boil
* Step 5
Now, drop into this boiling water the Muithyas one by one for steam-cooking for not more than 5-6 mins time, in batches (Depending on the size of your pan/vessel)-
You’ll notice, initially the Muithyas would immerse into the water & then, gradually & eventually, floating onto the surface of the boiling water on its own- That’s the indication that, it’s been well cooked (steamed)
* Step 6
Time, to strain them well & transfer it into a separate plate/dish & proceed now with the rest of the procedures for its gravy- Ensure, to reserve the stock in which it’s boiling so long & not discard it anyway- That’s required to be used in our Gravy consistency thereafter
* Step 7
Now, heat up another pan/wok/kadhai & add in some Mustard/Cooking Oil (I’ve used Mustard Oil)-
Once, the oil is sufficiently hot enough- Drop down these steamed Muithyas into it & fry them until, lightly golden brown in colour- Try not to over fry them at any point since these are the prawns which doesn’t require too much frying because, it then becomes chewy which’s not what we’re looking out for
* Step 8
Once that’s done: Strain well now, the fried Muithyas & place them together into a separate plate/dish, lined up with a kitchen towel/tissues to absorb the excess oil from the same-
Now, comes the Gravy preparation part:
For that in the same pan, add in some more oil or ghee (anyone of that), over the medium-high flame & throw in it the Tempering Spices & allow them to turn fragrant while sautéing for a few seconds time now
* Step 9
Now, add into it the entire paste for the gravy as mentioned above ☝️
All those ingredients need be well blended to a nice smooth paste/mixture well beforehand itself to complete the cooking procedures faster-
Sauté everything nicely until well combined & incorporated-
In goes the seasonings & rest all other spices aforementioned
* Step 10
As & When, the oil starts separating & surfaces upto the pan- Add in the reserved Prawns Stock for its perfect gravy consistency-
Give it all a really good mix & bring to the boil- Time to drop down the Fried Muithyas now into it, immerse them well gently into the gravy-
Cover it up & reduce the heat to the medium-low & let it slow cook for another 10-12 mins time, checkout the seasonings at this point & adjust- If at all required
* Step 11
Once done: Turn off the flame & add into it the aforesaid homemade- Garam Masala & Bhuna Masala Powders- Give it all a good mix but very gently & cautiously so as not to damage the Muithyas anyways-
Transfer it now directly to the serving bowls or platters- Garnish it your own way-
It’s best had/relished with the piping hot steamed rice or pulao or peas pulao or similar
* Step 12
ENJOY…
Note: if there is a photo you can click to enlarge it
3 . Goan Recipe: Pumpkin & Paneer Caldine
Goan Recipe: Pumpkin & Paneer Caldine
A very famous & traditional Goan Recipe is this one and has its many variants-
Viz. Prawns Caldine, Cauliflower Caldine, Pamphlet Caldine, Chicken/Mutton/Beef Caldine, Bottle Gourd Caldine, Yellow Pumpkin Caldine & so on…However, I chose to prepare this time a slightly off-beat to the same giving certain subtle tweaks in it & it truly turned out to be awesome
Ingredient
1 Cup
Fresh Green Peas
To Taste
Salt
1 Pinch
Sugar
1.5tsps
Tamarind Paste: Thick
1 Cup
Onions: Finely Sliced
1.5 tbsps (3 G)
Paste: Ginger-Garlic-Green Chilli Paste
4-6
Cloves
3-4
Green Cardamoms
1 tsp
Red Chilli Powder
1 tsp
Turmerics
1/4 tsp
Hing/Asafoetida: Optional
as required
Cooking Oil or Coconut Oil: I’ve used the latter
Cooking instructions
* Step 1
First Up: Cut Up all the veggies as aforementioned & wash well to set aside-
Get rest all other ingredients & spices, ready & handy too-
Prepare the fresh coconut milk as well & set aside for its later use in the recipe- Alternatively, you can use the store bought coconut milk too- Cut Up the Paneer too as mentioned above
* Step 2
Next heat up a pan/wok/kadhai- Add in the coconut oil in it & gently sauté all the aforesaid veggies, one by one ☝️ & transfer all of that together in a separate plate/bowl- Add some more oil in the same pan & add into it the aforesaid tempering spices & allow until they start spluttering & turn fragrant
* Step 3
☝️👇🏻
* Step 4
Now, time to add in it the finely sliced onions & sauté until translucent & pinkish in its colour- Add in the 3G Paste at this point & continue sautéing until the raw smell goes off completely- Also, add in the salt & sugar to hasten the frying process- Sauté continues
* Step 5
Then, add into it the grated coconut & sauté until well combined- In goes the chopped tomatoes, red chilli powder & turmerics- Sauté until everything is well blended together- Add in some splashes of warm water to sauté nicely until the oil surfaces upto the pan- Heat need be adjusted to the medium during the entire sautéing process- Time, to add in the Paneer Pieces in it & mix everything well together until nicely combined
* Step 6
Time to add in the Coconut Milk, both the consistency one by one & mix everything well together until nicely combined and well blended- Add in a very little warm water (if at all required)- Cover the pan- Heat reduced to the low-medium at this point onwards until nicely cooked but ensure not to overcook it at any point
* Step 7
Keep stirring occasionally in between at least twice to have a check on it perfectly-
Once done: Turn off the flame & let it sit on the hot oven itself, covered- For another 10 mins time before serving it piping hot with any types of Indian Breads or piping hot steamed rice or Pulao/Fried Rice or similar
* Step 8
Post the given time: Transfer it to a separate serving bowl/plate or directly to the platters-
Garnish it your own way to ENJOY this unique DELISH from the very land…
Note: if there is a photo you can click to enlarge it
4 . Healthy Cauliflower-Cinnamon-Parmesan Tots: A NO-OIL DISH
Healthy Cauliflower-Cinnamon-Parmesan Tots: A NO-OIL DISH
These are one of my favourites during the monsoons…
The coolest way to chillax completely & enjoy the downpour outside with my favourite cuppa, absolutely guilt-free
Ingredient
1 tsp
Salt
1/2 Cup
Besan/Gram Flour
2 tbsps
Cornflour
2 tbsps
Suji/Semolina
2 tbsps
Rice Flour
1-1.5 tsp
Cinnamon Powder
1/4 Cup
Parmesan Cheese: Grated
1 tsp
Red Chilli Flakes
1 tbsp (3 G)
Paste: Ginger-Garlic -Green Chilli Paste
1 tbsp
Tomato-Chilli Ketchup
Cooking instructions
* Step 1
First Up: In a mixing bowl: Add in all the aforementioned ingredients and mix everything well together until nicely combined and well blended- Cover it & set aside for about 15-30 mins time before shaping them up
* Step 2
This recipe doesn’t call for any water or cooking oil- Preheat the oven @200 C for about 10-15 mins time while shaping up the Cauliflower Tots/Croquettes….
* Step 3
Grease the palms with some oil/butter while shaping them- it won’t stick at all or else, can use a bowl of water as well to prevent sticking in the hands while shaping them…Divide the entire mixture into lemon sized balls & roll each one of them in between your palms
* Step 4
Slightly elongated shape to be given: Then, with the help of your thumb & middle fingers, press the top & bottom of the slightly elongated balls (almost alike the croquettes but these are much shorter in sizes than the croquettes)
* Step 5
Now, keep placing each one of them on the pre-lined Baking Tray, stack them in rows- Maintain a gap of 1-1.5” between each one of them since, while baking- They’d inflate quite a bit…hence that much space is required, mandatorily to avoid sticking with each other & perhaps while, detaching them might break
* Step 6
Despite being a No-Oil dish, it does call for just a little bit of EVOO Brushings on it in order to not get dried out completely- that’s my personal preference though (the original recipe doesn’t even use a bit also, since the amount of cheese used is sufficiently more- Which I’ve kept it to the basic minimal, hence this little oil Brushing is surely called for)
* Step 7
Bake them into the preheated oven @200 C for about 20-25 mins time or until, nicely golden brown- Take them out onto the serving platters & garnish it your own way with your favourite dips/sauces/Chutneys….It’s ready to be served absolutely piping hot now….RELISH THIS DELISH
Note: if there is a photo you can click to enlarge it
5 . Walnuts Masala Vadai/Vada
Walnuts Masala Vadai/Vada
Well, the benefits or the very goodness of the Walnuts need no special mention since we’re all mostly aware of the same:
#Good for the Brains
#Helps in keeping the Heart Healthy
#Supportive to a Healthy Digestive System
#Supports Weight-Loss
It does contain the very important phytochemicals, as well as the high amounts of the polyunsaturated fats- which are the potential benefactors of the Human Brain Health & its Functions.
Ingredient
1/2-3/4 Cup
Chana Dal
To Taste
Salt
1/2 Cup
Walnuts: Finely Grounded
1/4 Cup
Walnuts: Roughly Chopped/Pounded
1/2 tsp
Turmeric: Optional
1 tsp
Red Chilli Powder
1-1.5 tbsps (3 G)
Paste: Ginger-Garlic-Green Chilli Paste
1/2 tsp
Fennel Seeds
1/2 tsp
Cumin Seeds: Optional
1/2 tsp
Ajwain
1/4-1/2 tsp
Hing: Optional
Cooking instructions
* Step 1
Wash & Soak the Dal overnight (best), if not at least for about 4
hrs time & then, rinse it off well- Set aside for later use
* Step 2
In a Blender Jar: Add in the measured & soaked Chana Dal & rest all other ingredients aforementioned except the Walnuts & Chana Dal that’s been kept as in the Reserve for later use
* Step 3
In a mortar-pestle: Roughly Pound the reserved walnuts...Now, pulse the ingredients in the blender jar a few times- scraping it 2-3 times in between & get a coarse sand-like mixture out of the same
* Step 4
Now, in a mixing bowl: Add in this coarsely ground mixture- Add into it now the reserved Chana Dal, Roughly Pounded Walnuts, Finely Chopped Onions, Coriander, Mint & Curry Leaves- A little more 3G Paste & the dry ground masalas Checkout the seasonings at this point...
* Step 5
Heat up a frying pan over the medium flame: Pour in the sufficient oil for the deep frying- Wet your hands or apply some oil to it- Take a lemon sized ball out of the Vada-mixture, give it a round shape & then, flatten it gently pressing in between your palms (for its even cooking) & drop them in batches for deep frying until nicely dark golden brown
* Step 6
Once done Transfer all of that into a separate plate, lined with a kitchen towel to soak up the excess oil...Dish out in your choicest serving platter & ENJOY your evening with this Super Crunchy, Delectable Walnuts Masala Vadas & your favourite hot cuppa
Note: if there is a photo you can click to enlarge it
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