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Ingredient
Top 5 dishes made from Whole Dry Red Chillies: Broken
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 Aloo-Kumro’r Chhokka: (Pumpkin Sabji with Potatoes & G
Bengali Aloo-Kumro’r Chhokka: (Pumpkin Sabji with Potatoes & G
This one’s again another a very traditional commonplace Bengali Recipes that absolutely the entire Bengali clan is well aware of & quite familiar with-
It’s best had with either piping hot steamed rice and thin/runny dal to get along with it, aptly or with the Luchi ie. the Bengali Puris…Could also be used during the ‘Puja Bhog’ too, as traditionally it’s mostly relished that way-
It ALL, compliment one another in this regular & simplest BONG recipe/platter just perfectly well
Ingredient
As Per Taste
Salt
1/2 Cup
Fresh/Frozen Green Peas
1/2 Cup
Fresh Tomatoes: Finely Chopped
1 tbsp (2 G)
Paste: Ginger-Green Chillies Paste
1 tsp
Cumins Powder
1 tsp
Coriander Powder
2-3 tbsps
Mustard Oil
1 tbsp
Ghee
Cooking instructions
* Step 1
First Up: Get-Set-Ready with all the ingredients aforesaid to start on with the cooking process, fast- For that, Chop/Cut Up the veggies as mentioned above, and set aside- Be ready with the rest of all other dry, wet & tempering spices whichever’s mentioned above & set aside
* Step 2
* Step 3
Now, heat up a frying pan/vessel/cauldron over a medium flame- Add the measured Mustard Oil to it, followed by the tempering spices & allow them to splutter & turn aromatic- In goes the cut-up pumpkin & potato pieces (together almost) & sauté by adding in some salt, turmeric & red chili powders to it, until it’s nicely sautéed to light golden brown & also quite a bit shrunk from its initial volumes
* Step 4
Then, throw in the chopped tomatoes & green peas & some dash of hot water to it to continue with the ease of sautéing without sticking to the bottom of the pan at this point- Now one by one, add in all the aforesaid dry Masalas, sugar, etc. also do checkout the seasonings at this point too (If at all required, can be adjusted later on as well)- Once that’s well sautéed sufficiently, pour in some (not much) hot water to it to be well cooked thereafter
* Step 5
Lower the flame to the low-medium, cover & cook for about another 5-7 mins time while stirring occasionally in between to avoid sticking to the pan- This very dish doesn’t have much gravy consistency at all rather, it’s on either completely drier side or just semi-gravy is maintained to get it well cooked- Once that’s sorted, just before turning off the flame, add in the ghee, roasted Masala Powder & the freshly chopped coriander leaves
* Step 6
Mix everything well together until nicely combined & well blended- Cover it back- Flame goes off- Let it stand in its standing position for another 6-8 mins time before serving it piping hot with the main course of your choice since this one’s quite ideal as in the side dish item- Garnish it your way & ENJOYYYYYYYY !!!!
Note: if there is a photo you can click to enlarge it
3 . Typical Bong Lunch with Rohu Fish Curry with Cauliflowers & Potatoes 🥔
Typical Bong Lunch with Rohu Fish Curry with Cauliflowers & Potatoes 🥔
Nothing’s much to talk/write about this one-
All the Bong households are absolutely & typically well aware of the dish & recipe & the right way to have it, whether in the Lunch or Dinner Menus.
Ingredient
4-6 pieces
Rohu/Katla Fish
1/2 tsp
Turmeric
1/4 tsp
Red Chilli Powder: Optional
1/2 Cup
Fresh Tomatoes: Finely Chopped
1 tsp
Cumins Powder
1 tsp
Coriander Powder
1/2 tbsp
Fresh Ginger Paste
1/2-1 tsp
Red Chilli Powder
1/2-1 tsp
Kashmiri Red Chilli Powder: Optional
1 tsp
Cumin Seeds
Cooking instructions
* Step 1
Firstly: First up: Wash, clean the fish pieces, coat well with some salt and turmeric powder all over, cover it- set aside for at least 15-30 mins time. Make a smooth paste of the aforesaid dry ground spices, adding a little water to it- set it aside for the time being
* Step 2
Cut, wash & clean the cauliflower florets, drain the water & set aside...Peel, Cut & boil the potatoes, drain & set aside...Heat up a frying pan over the medium flame- Sauté gently both the parboiled cauliflower & potatoes until lightly golden brown- Set aside
* Step 3
In the same pan: Add in some more oil & fry the fish pieces & transfer it to a separate plate- Set aside...
Use the same pan for the rest of the cooking by adding some more oil into it (if required)
* Step 4
Heat it up over the medium flame again: Add in the tempering spices- sauté for a minute or so, then add in the chopped tomatoes & some salt and keep sautéing until they become soft, juicy & mushy
* Step 5
Add in now, the lightly sautéed potatoes & cauliflower to it & sauté everything well together until nicely combined & properly incorporated & until cooked as well- For that cover the lid of the pan & allow it to cook for the next 5-7 mins time, stirring occasionally in between, checkout the seasonings too & add in the mixture of the rest other aforementioned ground spices, continue sautéing
* Step 6
Add in some splash of water, while sautéing at this point until the oil surfaces up- Add in some more water for the required gravy consistency- Allow it to cook until the cauliflowers & potatoes are nicely soft/tender & juicy but not mushy though (hence the big cauliflower florets are required)
* Step 7
Cover & Cook over the low-medium flame, until nicely done. Checkout now, the doneness of the entire thing- Turn off the flame & let it sit on the hot oven top with the lid on for about another 10 mins time before serving it piping hot with hot steamed rice
* Step 8
Transfer it to a serving bowl/platter: Garnish the way you like it to be.I kept it as is, without any further garnish or toppings…ENJOY YOUR MEAL
* Step 9
Note: if there is a photo you can click to enlarge it
4 . Ganesh Chaturthi Special Savoury: Mani/Amani Kozhukattai
Ganesh Chaturthi Special Savoury: Mani/Amani Kozhukattai
This one’s one of the most popular & favourite savoury dishes down south-
It’s usually prepared during any festivities or special occasions…
However, this is such delectable & flavourful & filling, that it can be devoured without even having to wait for any festivals or special gatherings
Give it a try just now and get to know how flavourful, soft and decadent these bite sized typical South Indian Savoury Modaks or Rice Dumplings are- These are also called ‘Ammani Kozhukattai’
#ganesha21
#manikozhukattai
#cooksnapchallenge
Ingredient
1 Cup
Rice Flour
1/4 tsp
Salt
1 tbsp
Cooking Oil: Any (Odourless)
As Required
Water: Hot
1/4 Cup
Freshly Grated Coconut
10-12
Fresh Curry Leaves
2-3 tbsps
Sesame Oil (Gingelly Oil)
1/4 tsp
Hing/Asafoetida
1/2 tsp
Mustard Seeds
1/2 tsp
Cumin Seeds
1 tsp
Urad Dal
1 tsp
Chana Dal
1 Pinch
Sugar: Optional
as needed
Garnish: Freshly Grated Coconut or the same Coconut Mixture- Prepared, Sprinkle as the Toppings
Cooking instructions
* Step 1
Firstly: Add in a mixing bowl all the measured required ingredients for it & mix everything well together until nicely combined and well blended with the help of a spatula initially & then, with your hands- knead it to a smooth, pliable dough- Cover & set aside for about 10-15 mins time
* Step 2
Next, in a blender jar: Add in all the ingredients for the coconut mixture and blend it coarsely to form a nice whitish-greenish mixture- Set Aside for its later use in the cooking process further
* Step 3
Now, apply some oil in your hands, generously…Uncover the kneaded dough post the given time & dividing it into small bite sized pieces and then, taking them into your hands & roll them out into small Roundels- Do the same, with all until the dough is over…
* Step 4
Heat up an Idli, Momos or any kinda Steamer as such & adding in some water to it- let it come to a rolling boil…Now, grease the steaming plate and place the small Mani Kozhukattais in it and then, place it back in the steamer, cover & allow it to steam cook for about 10 mins time
* Step 5
Once that’s done Transfer them into a separate plate and start on with the process of tempering the same: Heat up a frying pan over the medium-high flame- Add in the tempering/seasoning spices, etc. to it & allow it to splutter & turn aromatic…
* Step 6
In goes now, the Coconut Mixture, sauté until it’s just lightly browned (ensure not to brown it completely at all), throw in the prepared Kozhukattais into it- Give it all a really good mix until nicely combined and well blended & nicely incorporated, Cook for another a couple of mins or so…
* Step 7
Heat goes off- Transfer them to the serving plate/bowl/platter…Garnish it your way & it’s now the TIME, to offer it to the LORD & then…ENJOY…all by ourselves
Note: if there is a photo you can click to enlarge it
5 . Spicy Fiery: Red Chicken Curry
Spicy Fiery: Red Chicken Curry
Try this out…an unique Bong Spicy & Fiery Chicken Dishes
Ingredient
1.5-2tsps
or To Taste Salt: To be used in Batches
1/4 Cup
Mustard Oil
1/8 Cup
Ghee
1/2 Cup
Onions-Garlic-Ginger Paste
1 tsp
Coriander Powder
1/2 tsp
Cumin Powder
1 tsp
Turmeric
1 tsp
Red Chilli Powder
4-5
Green Cardamoms
5-6
Cloves
2 inch
Cinnamon Stick
1/2
Mace
1/4 tsp
Nutmeg Powder
Cooking instructions
* Step 1
To Begin With: Wash well the Chicken Leg Pieces & keep it in a large mixing bowl to set aside- Now, get ready with rest other ingredients for the recipe…Soak the Whole Dry Red Chillies 🌶 & Ginger-Garlic in a bowl with some warm water for at least 30 mins time to blend it nicely to a smooth paste, thereafter- Set Aside
* Step 2
Now, whisk the curd well with some salt & sugar to form a lump free mixture for the chicken marination- In the bowl with the washed & clean chicken pieces- Pour in the same & along with it also, add in the soaked red chillies & ginger-garlic paste, salt, a pinch of sugar, turmeric, red chilli & kashmiri red chilli powders, cumin & coriander powders & mustard oil
* Step 3
Mix everything well together with hands until nicely combined and well incorporated & coated into the chicken pieces- Set Aside for about a couple of hours time if not more…Overnight is always the best for such dishes…However, this too works good!
* Step 4
Next: Cut up the potatoes as aforesaid & Wash it well- Soak in the water (this prevents the potatoes from blackening)- Heat up a frying pan over the medium & fry them well until nicely golden brown in colour, strain & set aside in a different dish/plate….👇🏻
* Step 5
👇🏻👇🏻👇🏻
* Step 6
Now, in the same pan: Add in some more oil & ghee together- Add in the reserved sugar to caramelise & then, a tsp of the Kashmiri Red Chilli Powder- This gives the gravy a very rich vibrant red & fiery looks- Throw in the tempering spices and sauté for a few seconds time until they turn fragrant- In goes the finely sliced/chopped onions with some salt & the reserved 2G Paste- Sauté, until they’re light golden brown in colour
* Step 7
Once done ✅ the mixture starts releasing oil to the surface of the pan- Add In the tomato purée to it & continue sautéing until the raw smell goes off- the tomatoes are absolutely well blended & incorporated into the mixture and it starts releasing oil- Time, to add in the marinated chicken pieces to it along with its very marinade till its last drop- Mix everything well together until nicely combined and well blended
* Step 8
Add in very little hot water to it as well by washing the marinade bowl to ensure the entire mixture is into the pan now- Cover it & lower the flame to low-medium & allow it to cook for about 15 mins time while stirring occasionally in between- Uncover & checkout the seasonings and the very doneness of the chicken (adjust the seasonings if required)
* Step 9
If the chicken is still not well cooked, add in some more hot water and cover it back to let it cook for another 10-12 mins time until nicely done- Checkout the consistency of the gravy according to your requirement- Finally add in the garam masala & bhuna masala powders & the reserved ghee- Topped with the fresh coriander leaves, finely chopped- Give it all a really good mix- Let it sit on its standing position for about another 10 mins time, turning off the flame
* Step 10
Transfer it to a separate bowl or serving platters and enjoy having it with piping hot steamed rice or any kinda Indian Breads, as the matter of fact TIME TO ENJOY YOUR MEAL OF THE DAY…
Note: if there is a photo you can click to enlarge it
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