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Top 5 dishes made from Paste: Ginger-Garlic Paste
1 . Bengali: Chingri Malaikari
Bengali: Chingri Malaikari
This one’s a quintessential dishes in the Bengali Culinary Family-
Almost prepared by all the Bongs regardless of the Bengalis from the West Bengal or Bangladesh-
Absolutely gorgeous looking & extremely delectable of the various Prawns Dishes from the land-
Do consider giving it a humble try, you’d know better about it 👍🏻
Ingredient
1 tsp
Salt
1/2 tsp
Red Chilli Powder: Optional
1/2-2/3 Cup
Onions Paste
1.5 tbsps (2 G)
Paste: Ginger-Garlic Paste
1 tsp
Cumin Powder
1/2 tsp
Coriander Powder: Optional
2/3 Cup
Fresh Tomato Purée
4-5
Cloves
1 Pinch
Nutmeg Powder
1/2-1 tsp
Sugar: Highly Recommended
1 tbsp
Ghee
1/8 Cup
Mustard Oil: For Cooking
Cooking instructions
* Step 1
Firstly: Wash the Prawns well- Marinate with the aforesaid ingredients & coat well- Cover & Set Aside for about 15-30 mins time & then, gently sauté for about not more than 2-3 mins time max. Strain & take it out in a separate plate (FYI: Prawns are never to be over fried or cooked as they’re very delicate ones & requires very less time to be well cooked else it’d turn chewy, if overcooked
* Step 2
Next: Keep rest all other ingredients aforesaid ready & handy to proceed with the cooking process further-
Extract the coconut milk organically as it should be & if using the fresh one or else, the store bought ones can also be used, if time’s the constraint
* Step 3
Then, heat up a frying pan over the medium-high flame initially- Add in the Tempering Spices to it & sauté gently for a few seconds until they turn aromatic & starts spluttering- Add in the Onions Paste to it & sauté until translucent or just golden browned slightly
* Step 4
Add in some salt to it, in goes the 2G Paste & sauté continues, until the raw smell goes off- Add in the freshly prepared tomato purée thereafter, followed by the Turmerics & Red Chilli & Kashmiri Red Chilli Powders, also the Cumins & Coriander Powders too while sautéing nicely & continuously with some splashes of warm water to it until the oil separates
* Step 5
Time now, to add in the thin coconut milk to it first, for its gravy consistency-
Make sure, that the gravy need to be thick coated & not just runny or too thin as that’s not what we’re looking out for & also, it’d simply kill the real tastes & flavours of it- Mix well-
Add in the sautéed Prawns to it now- Give it all a good mix & cover to let it first simmer & slow cook in this for about 3-5 mins time on the slow flame
* Step 6
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* Step 7
Uncover, mix into it the thick coconut milk now & also some more warm water by cleaning the bowl with it, in which the thick coconut milk remains were left over- Checkout the seasonings once at this point- Adjust, if at all required- Add in the Ghee, Bhuna Masala & the Garam Masala Powders to it, mix everything well together until combined & well incorporated- Cover it back to cook for another 2-3 mins time
* Step 8
Once that’s done: Turn off the flame & you’d see that the oil is afloat on the surface of the curry & that’s the indication that the cooking is now done & completed-
Allow it to sit in its standing position for another 10 mins time before serving it piping hot
* Step 9
Post that: Transfer it to a separate serving bowl or directly to the platters- It’s best had with the hot steamed rice & nothing’s much-
Garnish it your own way to RELISH THE DELISH
* Step 10
Note: if there is a photo you can click to enlarge it
2 . Chicken Rogan Josh or Murgh Roghni: Kashmiri Wazwan Style
Chicken Rogan Josh or Murgh Roghni: Kashmiri Wazwan Style
An unique traditional & authentic Kashmiri Delicacy which’s a must in all the households therein regardless of that’s prepared in their Kashmiri Pandit Style or Muslim- Wazhwan Style…
Pandit Style in their any & every Recipes is devoid of the Onion-Garlic cloves wherein the minimal Ginger & Fennel Seeds are also used in their Dry Powder Form with the very tinge of the Hing/Asafoetida-
Wherein the Wazhwan Style very well uses the Onions & Garlic cloves…
Though, it’s authentically & traditionally prepared with the Red Meat rather the Tender Goat Meat however, with the change of time it has transcended the same to the Chicken for the Chicken Lovers as well- If not within the land but outside the Kashmiri Zaika, it’s pretty much prepared with the Chicken too!
Ingredient
1 tbsp
Dry Ginger Powder (Saunth)
1 tbsp
Dry Fennel Seeds Powder
2-3 tbsps
Kashmiri Red Chilli Powder
1/2-1 tsp
Turmerics
1 tsp
Red Chilli Powder
1 Cup
Fresh Onions Paste
1 tbsp (2 G)
Paste: Ginger-Garlic Paste
7-8 Cloves
Tempering Spices:
1 tsp
Caraway Seeds/Shah-Jeera
2-2.5 tbsps
Mustard Oil
2-2.5 tbsps
Ghee
Cooking instructions
* Step 1
First Up: To infuse the Ratanjot Barks: Follow the aforesaid instructions of heating up about 1/4 Cup of Ghee/Oil, pour it into the bowl wherein this need be infused, cover it & allow it to soak & release its rich & gorgeous Purple-Red Colour in no time & be set aside until its use at the end of this very recipe- These barks don’t have any flavours of its own but is absolutely well known & almost an indispensable ingredient for any types of such Roghni Recipes
* Step 2
Next: Heat up a frying pan over the medium flame- Add in some mustard oil to it, let that fumigate well- gently sauté the chopped/pounded onions, ginger & garlic cloves- Add in some salt, red chilli & turmeric powders to it & sauté until translucent or pinkish in its colour & shrunk substantially
* Step 3
Turn off the flame & let it cool down completely before grinding it to a smooth paste/mixture- Add in the whisked curd, black peppers, red chilli & Kashmiri red chilli powders to it- giving it a gentle mix inside before blending it nicely into a smooth paste- Set Aside for its use later in the dish...
* Step 4
Now, in the same frying pan/wok/kadhai: Add in the mustard oil & let it fumigate nicely- Throw into it the Tempering Spices aforesaid & sauté for a few seconds time until it starts spluttering & turns fragrant- Time, to add in the Chicken pieces to it & sauté nicely over the medium-high flame for about 12-15 mins time or until lightly golden browned evenly
* Step 5
Once the oil starts separating & surfaces upto the pan- Add in the freshly prepared Roghan Masala Paste to it, mix everything well together until nicely combined and well blended- Wash the blender jar with some warm water to take into the remnants of the masala paste in it & add into the chicken mixture to well sauté & cook the same
* Step 6
Cover & cook it for another 20-25 mins time or until it’s well cooked, while stirring occasionally in between a couple of times- Checkout the seasonings & adjust accordingly if that’s required- Please do refer to the pics given below 👇🏻
* Step 7
My colours for this Roghani Dish already had shown up even before I’d added into it more JOSH ie. The Ratanjot infused oil/ghee to look even more warm, gorgeous, rich & enticing in everyway That’s the preview before adding into it the Ratanjot infused ghee
* Step 8
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* Step 9
That’s how it looked like post adding into it the very Ratanjot infused ghee...
Mix everything well together until nicely combined and well blended to get finely incorporated- Add in some Saffron Strands to it as well (As it’s used traditionally to this dish), though I haven’t this time since my colour of the very dish is already filled with immense ROGHANI JOSH
* Step 10
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* Step 11
Turn off the flame & let it sit in its standing position for another 10-12 mins time-
Garnish it, your own way-
It’s ready to be served hot now with your own choice of any types of Indian Breads or piping hot steamed Rice or Pulao or similar with some green salads as an apt accompaniment to it
Note: if there is a photo you can click to enlarge it
3 . Bengali PanchPhoron Rui: A Delicacy from the Tagores’- Kolkata
Bengali PanchPhoron Rui: A Delicacy from the Tagores’- Kolkata
This very dish is one of the most populars from Rabindranath Tagore’s Family in the Jorasanko Thakur-BaaRi in Kolkata-
Many of the Thakur-BaaRi recipes are quite popular in Tdy’s days too in quite a few of the Bong Families-
Mine’s one of that for sure- My elder sister is too fond of many of theirs as well as I’mein into digging into the very TREASURES from their traditional & heritage kitchen with their very own culinarily developed touches with immense expertise and grit- They are quite simplistic in terms of ingredients & methods yet extremely delectable with absolutely anew variance of addition, deletion & combinations of certain intricacies with just those many few items used- That not only makes all such recipes stand out uniquely DELISH than rest all others, which we’re mostly used to follow in our day to day regular life since ages- Try out a few of them (I myself have shred quite a few earlier too) & let me know your own experiences post that 👍🏻
Ingredient
1 tsp
Salt
1/2 tsp
Turmerics
1/2 tsp
Red Chilli Powder
1/2 Cup
Onions: Finely Chopped
1 tbsp (2 G)
Paste: Ginger-Garlic Paste
1/2 Cup
Tomatoes: Finely Chopped
as required
To Taste Salt
1/2 tsp
Sugar
as required
Water (Hot)- To adjust the Gravy Consistency
Cooking instructions
* Step 1
Firstly: Wash well, marinate the fish pieces with the aforesaid spices & seasonings, let it rest for about 15-30 mins time before shallow frying it until golden browned- Strain & Set Aside
* Step 2
Next: Heat up a frying pan/Wok over the medium flame- Add in the Mustard Oil & allow it to fumigate well & then, throw into it the Tempering Spices & sauté until it turns aromatic- In goes the finely chopped/sliced onions, sauté continues until it turns pinkish or translucent
* Step 3
Throw in the 2G Paste & the seasonings, also in goes a few splashes of hot water to continue with the sautéing process nicely until the oil surfaces upto the pan- In goes the finely chopped tomatoes & rest other dry spices aforesaid, a few more splashes of hot water and sauté continues
* Step 4
Sauté nicely until it becomes fragrant- The raw smell goes off & once again, the oil starts releasing from the sautéed gravy mixtures- Good time now, to add in the warm/hot water to adjust its gravy consistency- Give it all a really good mix, cover it up- Reduce the flame to the medium-low & let it cook for another 10-12 mins time while stirring occasionally in between
* Step 5
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* Step 6
Once that’s done: Uncover to checkout the seasonings part correctly & adjust if the need be so- In goes a dash of raw mustard oil, give it all a very good mix very gently- Add in now some fresh & finely chopped coriander leaves, cover it back- Let it rest in its standing position for another 12-15 mins time while turning off the flame by now- Post that, transfer it to a different plate/dish or directly to the serving platters
* Step 7
Garnish it your own way- Relish this DELISH absolutely delicious & gorgeous looking- Piping Hot with the equally piping hot steamed Rice/Pulao, to be best had with to enjoy this unique Bong delicacy to the fullest…!!!
Note: if there is a photo you can click to enlarge it
4 . Tilapia Tel-Jhal (A Typical Bong Lunch Platter)
Tilapia Tel-Jhal (A Typical Bong Lunch Platter)
Again, a very commonplace recipes from the land of Bengal- Spicy Tangy & Chatpata-
A perfect Lunch Combo with hot steamed rice, some green salads, a couple of other Sabji (Bong Style again), Tomato Chutney & Deserts (Any Bengali one for sure again)-
This one’s btw, was prepared before my travel to my hometown in Kolkata, last December’21 when a friend couple had visited me with their 2 kids just in a day’s notice & that too, at the 11th hour- I didn’t go overboard but managed somewhat whichever items I did have in my kitchen/pantry & refrigerator and that’d created miracles not only to their taste buds but to their soul as well & the pics been shot by them only as I was too preoccupied with my hectic chores to take care of my guests in every possible way & managing everything single handedly !
Ingredient
1 tsp
or To Taste Salt
1 tsp
Turmerics
1 tsp
Red Chilli Powder
1 tbsp
Poppyseeds
1/2 tbsp
Brown Mustard Seeds
1 tsp
Salt
1 tbsp (2 G)
Paste: Ginger-Garlic Paste
Cooking instructions
* Step 1
First Up: The fish pieces were left in whole pieces though gutted & well cleaned-
Apply the aforesaid marinations to the same & cover to set aside for about 30-45 mins time or better if kept for an hour-
Then, shallow fry it until lightly golden browned evenly & set aside for its later use in the dish
* Step 2
Next: Keep rest all other things ready & handy to start on with the very cooking process-
Also, grind the soaked Mustards-Poppyseeds-Green Chilli Paste to a thick smooth paste & set aside by adding some water in it to make it a little bit thinner- Add into it the Turmerics & the Red Chilli Powders too & mix everything well together until nicely combined and well blended
* Step 3
Then, heat up a frying pan over the medium-high heat & add into it the mustard oil & wait until it fumigates well & turns pale- Firstly, fry the potatoes (if using), until golden browned- Strain & Set Aside-
Throw into it the Tempering Spices & sauté for a few secs until it turns fragrant- In goes the finely chopped onions, sauté until translucent- Add in some salt to hasten the very process
* Step 4
Add in the 2G Paste to it & sauté continues until its raw smell goes off nicely & the oil surfaces upto the pan, in goes the finely chopped tomatoes & some splashes of warm water to continue the sauté- Add in rest all other spices to it & continue sautéing nicely again until the oil surfaces upto the pan once more quite vividly
* Step 5
Time to add in the freshly prepared thin mustard paste to it- Mix everything well together until nicely combined and well blended- Washing the bowl really good with some warm water, in which the Mustard Paste was kept- Add in the that water to the very gravy (you can choose to add in some more warm water to it additionally according to your taste)- Ensure, not to make it a thinner gravy since its gravy need be thick & sticking to the body of the cooked fish pieces once done
* Step 6
Cover it now, mixing everything nicely together- Cook for another 10-12 mins time or 15 mins to the most, while stirring occasionally in between & flipping its sides a couple of times during the cooking process- Flame to be reduced to the medium-low at this point
* Step 7
Once that’s done: Uncover to checkout the seasonings, adjust if required-
Add in a tbsp of raw mustard oil & finely chopped coriander leaves to it, giving it a gentle mix very carefully without damaging the body of the fish pieces- Turn off the flame & cover it back to sit in its resting position for another 10-12 mins time before serving it piping hot with the hot steamed rice- That’s how it’s best had with to relish the most 🍛
Note: if there is a photo you can click to enlarge it
5 . Fried Fish- Kerala Style
Fried Fish- Kerala Style
This is the typical & most endearing one from the land…According to me, nothing’s could be even more delectable than this one...😋
Ingredient
1 tsp
Turmeric
1 tbsp
Fresh Lemon Juice
1.5-2 tbsps
Red Chilli Paste
1 tbsp (2 G)
Paste: Ginger-Garlic Paste
1 tbsp
Tamarind Paste: Thick
7-8
Curry Leaves
1/2-1 tsp
Red Chilli Powder
2 tbsps
Coconut/Mustard Oil
Cooking instructions
* Step 1
First Up: For the Fish Marinade- In a blender jar- add in all the ingredients for the same & with very little water, blend it to a thick nice paste- Then, place the fish pieces in a separate plate- And, coat freshly made Masala Paste, evenly & nicely on all the fish pieces- don’t apply a very thick coating just ensure to coat it all over it including the edges quite nicely & evenly
* Step 2
Once that’s done cover it & set aside for about 30 mins time before frying them up-
Next: Heat up a frying pan over the medium flame & add in the oil to it for its shallow frying- Place the fish pieces either altogether or in just 2 batches, depending on the very size of your pan- Wait for about 3 mins time to get done at its one side & then, flip it over onto its other side & again, fry it up for another 3 mins time as well
* Step 3
It should be nicely & evenly golden browned from all its edges & both the sides, strain them well & place them onto a separate plate/dish-
Garnish it your own way & serve it hot as is or alongside your choicest dips/sauces & salads & relish this immensely flavourful & decadent soft, juicy, spicy, tangy…literally a havoc pleasant deliciousness inside your mouth
* Step 4
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* Step 5
ENJOY…this DELISH Fried Fish recipe & do consider giving yourself a try as well
FYI: You can fry these by placing a banana leaf into the pan & then placing the fish pieces onto it or simply a few fresh sprigs of the curry leaves to serve the purpose & its immensely fragrance get infused in the fish pieces
Note: if there is a photo you can click to enlarge it
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