Chhanamukhi Ilish Or Cottage Cheese Stuffed Hilsa ( Guest Post By Nandini Ghosh)

Chhanamukhi ilish or paneer or cottage cheese stuffed hilsa.
Hilisha or hilsa or ilish is a very popular fish of Bengal. Its called King of fish because of it’s taste.

In Bengal and Odisha, ilish can be smoked, fried, steamed or baked in young plantain leaves, prepared with mustard seed paste, curd, eggplant, different condiments like jira (cumin) and so on.

Source – Wikipedia

Here is an unique and delicious recipe of hilsa fish stuffed with cottage cheese.
A big thank to Nandini Ghosh for this lip-smackingly delicious recipe.
I met her in the food groups. I impressed with her excellent food photography and delicious recipes. A very lovely person and avid cook. She loves traditional recipes. So requested her for a recipe for my readers. And she immediately gave me this awesome recipe. Thanks again Nandini.

You can get two more fish recipes here.

Fish kalia

Masor tenga or tangy fish curry

A rich and delicious fish curry. You can make it as a party side dish. Stuff with little clarified butter or ghee and salt mixed paneer or cottage cheese. You need very minimal spice to make it. You can imagine how delicious and flavourful it will be.

Recipe

Ilish Machh / Hilsa steaks (ring piece) – 5 pieces

Paneer or cottage cheese – 1/2 cup, Crumbled

Ginger Paste – 1 teaspoon

Onion Paste – 2 – 3 tablespoon

Poppy seed paste – 1 tablespoon

Coconut Milk – 1 cup

Slit green chillies – 2 – 3

Ghee/ Clarified butter – 1/4 teaspoon

White Oil – 4 tablespoon

Salt to taste

Red chilli powder – 1 teaspoon

Turmeric powder – 1/2 teaspoon

Water as require

Method

1. Wash and clean the fish pieces. Take out the fish roe or eggs if there are any.

2. Mix paneer or cottage cheese well with ghee & salt.

3. Smear salt & turmeric on the Hilsa pieces & stuff the paneer in place of the eggs / fish roe or machher deem. See the picture below 👇

4. Heat white oil in a frying pan & fry the Hilsa steaks on both sides. Take out the fish pieces once they are fried.

5. Add onion paste in the same oil. Add a bit of salt so that it does not splutter. Now add ginger paste, turmeric ,red chilli powder and saute till oil leaves the sides.

6. Add water as require for thick gravy. Don’t add much water, we have to add coconut milk too.

7. Add Hilsa pieces in the gravy. Add some more salt if require and mix gently. Taste and adjust the seasoning.

8. Now add poppy seed paste, coconut milk and slit green chillies.

9. Close the lid and cook on low to medium flame for 5 – 6 minutes or until done.

10. Serve hot with steamed rice.

Note

Use green chilli and red chilli powder according to your taste.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

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Soya Loaf

Soya loaf.
A loaf made of soya granules or nuggets with some other ingredients like bread slices, milk, eggs, onions, tomatoes and Italian seasoning. Sounds healthy and protein rich, isn’t it 😊
A perfect loaf for your breakfast or dinner.

You heard about meat loaf.
Meatloaf is a dish of ground meat mixed with other ingredients and formed into a loaf shape, then baked or smoked. The shape is created by either cooking it in a loaf pan, or forming it by hand on a flat pan. Source – Wikipedia

When our this week’s bloghop members decided the theme leftovers. I thought of my leftover bread pieces lying in the refrigerator. And here is a loaf for semi vegetarian people who can consume egg. Yes I didn’t try it without eggs. I don’t think it will taste much without eggs.

Sending this post to the #Foodiemonday bloghop theme is #Leftovers.
A delicious loaf for your breakfast or dinner. Serve it with any sauce. I have made it with the ingredients whatever available in my pantry. I have wanted to add 1 – 2 spoon Worcestershire sauce but I don’t have it right now. And didn’t find it in my neighbouring shop. If you have you can use 1 tablespoon Worcestershire sauce for taste. I have used brown sugar in it but if you don’t have brown sugar add 2 tablespoon tomato ketchup.
Here is the method of making soft delicious soya loaf.

Recipe

Soya granules or nuggets – 1 cup

Water – 1 & 1/2 cup

Milk – 3/4 cup

Bread slices – 4

Or

Breadcrumbs – 1 cup tightly packed

Onion – 2 large, finely chopped

Tomato – 2, chopped

Olive oil – 2 tablespoon

Salt – 1 & 1/4 teaspoon

Oregano – 2 teaspoon

Garlic powder – 2 teaspoon

Black pepper powder – 1 teaspoon

Egg – 2

Brown sugar – 2 teaspoon

Tomato ketchup – 1/4 cup

Method

1. Soak soya granules or nuggets in 1 & 1/2 cup hot water for 15 – 30 minutes.

2. Soak the bread slices or breadcrumbs in warm milk for 10 – 15 minutes.

3. Grind the tomatoes. And keep aside.

4. Drain soya granules or nuggets and wash under tap water. Squeeze well and grind into a smooth paste. You can add little water to grind easily.

5. Heat olive oil in a pan. Add chopped onions. Fry till the onions start to change it’s colour.

6. Add ground tomatoes. Saute till the mixture dried up.

7. Add soaked, squeezed and ground soya granules or nuggets.
Saute till it dried up completely.
Remove from the heat and let it cool down.

8. In a large bowl mix soya, onions and tomato mixture, soaked bread, eggs, brown sugar, oregano, black pepper powder and garlic powder. Mix well.

9. Transfer the mixture in oil or butter greased loaf pan. Level the top with a spoon or your fingers.

10. Spread tomato ketchup over it. Spread evenly.

11. Bake in preheated oven at 180° for 40 – 50 minutes or till its done.

12. Let it cool down for 10 – 15 minutes.
Slice and serve with any sauce.
Happy baking!!

Notes

1. You can use parsley if you want.

2. You can add 1 tablespoon Worcestershire sauce if you have it.

3. If you don’t have brown sugar add 2 tablespoon tomato ketchup instead.

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Bombay Duck Fry Or Loita Machher Jhuri ( Guest Post By Mahesh Khole )

 

Bombay duck fry or loita machher jhuri. Shallow fried boneless fish.

A guest post by Mahesh Khole.
I have requested him to give some non veg dishes for my readers. Thanks Mahesh for this easy to make yet delicious recipe.

I have met Mahesh in a food group  ‘Chef at large’.  He is not only a foodie but a passionate cook.
Mahesh’s love for Bengali food is unbeatable. And he surprised us by making the different kinds of non veg dishes from Bengal.
Now have a look what Mahesh said about this recipe.

“Loita maachher jhuri.
Loita is popularly known as Bombay Duck or Bombil.
This is found in abundance in coastal areas .
This is not only one of the most popular fish that is dried and stored but also one of the cheapest sea fish. Delicately flavoured with soft bones that will never get stuck. In spite of being a very fleshy fish, frying it whole is an art.
For people like me who don’t have the patience to fry them whole and nor do I want any bones to interfere, this is a boneless and flavourful preparation. Which can be made and stored in the fridge like a chutney or pickle.”

 

 

Recipe

Bombay duck – 500 gram

Onion – 2 medium

Tomato – 1 large

Garlic – 10 cloves

Ginger – 1 inch piece

Salt to taste

Turmeric powder – 1/2 teaspoon

Red chilli powder – 1 teaspoon or to taste

Oil – 2-3 tablespoon

Method

Clean the Bombay ducks well.
Preferably buy the big ones as they are meatier.

Add salt and boil the fish with sufficient water till they become soft.
It take around 15 minutes to perfectly boil.

Grind onions, garlic, ginger and tomato. Make a smooth paste.

Now take out the fish from water.
Separate and discard the bones and remaining water.

Heat oil in a pan. Add onion, garlic, ginger and tomato paste.
Saute till oil leaves the sides.

Now add the fish and saute till the mixture dried up completely and the mixture starts shining. And its ready to serve.

Serve with steamed rice, roti or Indian flat bread, paratha, naan or any bread.

You can store this in refrigerator and serve as a chutney or pickle with rice, roti or bread.

Note

You can use any oil but mustard oil is best for the perfect flavour.

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Piperade With Indian Spices 

Piperade with Indian spices.

Yes presenting a fusion recipe again.

For this week’s bloghop google searched for some French recipes.

There are lots of delicious recipes but this one is tempting and easy to make.

Piperade or Piperrada, from piper is a typical Basque dish prepared with onion, green peppers, and tomatoes sautéd and flavoured with red Espelette pepper. The colours coincidentally reflect the colours of the Basque flag. Wikipedia

Adopted the recipe from

Cured by bacon

According to the author Traditionally speaking, a Pipérade is a Basque dish colored with onions, peppers, and tomatoes to reflect the Basque flag (red, green, white). Typical additions include egg, garlic or meats such as ham.

Our this week’s 116th #Foodiemonday bloghop theme is Fusion fiesta.

My contribution is this delicious French dish with Indian spices.

This piperade is a specialty from the French Basque country. Bake a few eggs in the onion tomato gravy and you’re in for a treat.

Something like shakshuka. I have already shared an Indian style shakshuka recipe. Get the recipe here.

Recipe is very easy and simple. You have to make a onion tomato gravy and bake it with eggs. I don’t have bell peppers but you can use roasted and chopped bell pepper in it. I have baked the eggs in halogen oven. You can bake in microwave convection or OTG or any oven.

Recipe


Egg – 3 – 4

Onion – 3 large, sliced

Garlic – 5 – 6, crushed or grated

Tomato – 3 large, pureed

Ginger – 1/2 inch piece, grated

Green chilli – 2 – 3 chopped

Cumin powder – 1/2 teaspoon

Coriander powder – 1/2 teaspoon

Kashmiri red chilli powder – 2 teaspoon

Garam masala powder – 1/4 teaspoon

Black pepper powder – 1/2 teaspoon

Turmeric powder – 1/4 teaspoon

Cilantro or coriander leaves – 2 tablespoon, chopped

Oil – 3 tablespoon

Sugar – 1/2 teaspoon

Salt to taste

Method 
Preheat the oven at 200°.

Heat oil in a pan. Add sliced onion, green chilli and garlic. Fry till the onions become translucent.

Add ginger, tomato puree, cumin powder, coriander powder, black pepper powder, garam masala powder, kashmiri red chilli powder, turmeric powder, chopped cilantro, salt and sugar.

Saute till the mixture becomes thick.

Switch off the flame.

Pour the mixture into an ovenproof pan.

Make holes with a spoon for the eggs. Crack the eggs one by one and drop in the holes.

Bake in preheated oven at 200° for 8 – 10 minutes or until the eggs are set.

Garnish with chopped cilantro.

Serve with crisp toast or any Indian bread.

Notes –

1. You can use bell peppers in the gravy.

2. You can double the gravy by increasing the amount of ingredients.

3. Add chilli according to your spice tolerance.
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Zafrani Chicken 

Zafrani chicken or Saffron chicken.

A very delicious and aromatic dish from Awadhi cuisine.
Awadhi cuisine is a cuisine native to the city of Lucknow, which is the capital of the state of Uttar Pradesh in Northern India. It is very closely related to Bhojpuri cuisine of it neighboring region, Bhojpur. The cooking patterns of Lucknow are similar to those of Central Asia, the Middle East, and Northern India with the cuisine comprising both vegetarian and non-vegetarian dishes. The Awadh region has been greatly influenced by Mughal cooking techniques, and the cuisine of Lucknow bears similarities to those of Central Asia, Kashmir, Punjab and Hyderabad. The city is also known for its Nawabi foods.

Source – Wikipedia
I have already shared two more chicken recipes here.

Chicken dak bungalow

Chicken chaap

Our this week’s 115th #Foodiemonday bloghop theme is Awadhi cuisine.

A dish of Lucknow, my in law’s city. Love every aromatic dish of this city.

Lucknow, known as the City of Nawabs or the City of Tehzeeb or etiquette. A city filled with varied cultures.

I am sharing an easy way to make this Awadhi dish. You don’t need to grind the spices separately. A quick yet rich, aromatic and delicious chicken curry. If you are a vegetarian make this curry with paneer or any vegetables.


Recipe


Chicken – 500 gram

Onion – 3 large, sliced

Garlic – 14 – 15 cloves, peeled and chopped

Ginger – 1 inch piece, chopped

Tomato – 2 medium, chopped

Green chilli – 1-2 chopped

Cashew nuts – 8-9, soaked in water

Almond – 8-9 + 5

Green cardamom – 3

Cloves – 3

Cinnamon – 1 inch piece

Salt to taste

Turmeric powder – 1/2 teaspoon

Garam masala powder – 1/2 teaspoon

Coriander powder – 1 tablespoon

Cumin powder – 1 teaspoon

Kashmiri red chilli powder – 1 tablespoon

Saffron – 8-9 strands

Milk – 1/4 cup

Water as require
For marination


Curd – 4 tablespoon

Salt 1 teaspoon

Turmeric powder – 1/4 teaspoon

Red chilli powder – 1 teaspoon

Ghee/clarified butter or oil – 5-6 tablespoon

 

Method


Marinate the chicken pieces with salt, turmeric powder, red chili powder and beaten curd for 30 minutes.

Soak saffron in 1/4 cup warm milk and keep aside.

Soak the almonds in hot water. Peel and slice 5 almonds for garnishing.

Heat 2 teaspoon ghee or oil in a pan. Add sliced onion and little salt.

When the onion becomes translucent add chopped green chilli, garlic, ginger, green cardamom, cloves and cinnamon. Fry till the onions become brown.

Add chopped tomatoes. Saute till the tomatoes becomes mushy.

Remove from heat. Add peeled almonds and cashew nuts. Let it cool down.

Grind the fried onion tomato mixture into smooth paste.

Heat remaining ghee or oil in a pan. Add the ground paste.

Add salt, coriander powder, cumin powder, garam masala powder and kashmiri red chilli powder. Add salt carefully. We have added little salt in the marination and onion.  Saute till oil leaves the sides.

Add marinated chicken pieces.

Fry till the chicken pieces coated well with spices.

Add water as require to make thick gravy. Add saffron soaked milk.

Mix well and cover.

Cook until the chicken pieces becomes tender.

Check in between.

Add more water if require.

You can make it in pressure cooker if you want to make it quick.

Check the chicken pieces with a spoon. If it becomes tender, taste and adjust the seasoning.

Switch off the flame.

Garnish with chopped almond and cilantro.

Serve with any Indian bread or rice.

Enjoy the rich aromatic zafrani chicken or Saffron chicken.

Note –

If you don’t want to make it with ghee, you can use oil but add at least 1 tablespoon ghee. I have used half oil half ghee.

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Kerala Egg Roast With Potato 


Kerala egg roast is a delicious dry egg curry.

A lip-smacking side dish and my favourite too.

I have already shared few egg recipes here. 

Egg korma

Egg with mustard and poppy seeds
Egg in yogurt sauce 
Spicy egg
Egg biryani

Egg enchilada 

Egg drop soup 

Dimer chop or devilled eggs 

I have mentioned earlier that I love potatoes in my non veg dishes. In authentic recipe Kerala egg roast made with only eggs. But I have added some potato and little sugar. As a bong I like to add little sugar in the curries.

If you want you can omit potatoes and sugar. I have added one boiled and mashed egg in the gravy for more eggy taste. You can add coconut milk or coconut paste if you like. 

So here is a Bong style Kerala egg roast 😊

Recipe 


Egg – 3 hard boiled 

Potato – 2, chopped 

Onion – 2 large, sliced 

Garlic – 3-4 cloves, minced or crushed 

Ginger – 1/2 inch piece, grated 

Tomato – 2 chopped 

Green chilli – 2 – 3, chopped 

Curry leaves – few 
Cilantro – 2 tablespoon, chopped 

Cumin powder – 1 teaspoon 

Coriander powder – 1 teaspoon 

Turmeric powder – 1/4 teaspoon 

Garam masala powder – 1/4 teaspoon 

Mustard seeds – 1/2 teaspoon 

Salt to taste 

Sugar – 1/4 teaspoon 

Kashmiri red chilli powder – 2 teaspoon 

Black pepper powder – 1/4 teaspoon 

Coriander leaves to garnish 

Water as require

Method 


Make some slits on two boiled eggs with a knife and marinate with little salt and turmeric powder.

Mash one egg and keep aside.

Heat oil in a pan. Fry the marinated eggs in it. Fry evenly and place on a paper towel.

Now fry the potatoes. Stir well and fry till the potatoes becomes light brown.

Take out the potatoes and place on a paper towel. 

In the same oil add mustard seeds. Let them splutter. Add sliced onion, green chilli and curry leaves.

When the onion becomes translucent add ginger and garlic. Fry till the raw smell goes away.

Add tomatoes, salt, cumin powder, coriander powder, turmeric powder, black pepper powder, garam masala powder, chopped cilantro, chilli powder and sugar. 

Saute till the tomato becomes mushy and oil leaves the sides.

Add mashed egg and stir well. 

Add fried potatoes and mix well. Saute for 1-2 minutes more.

Add water. It will be a dry curry so add water as require. You can add coconut milk or coconut paste if you like. 

Cover and cook till the potatoes becomes tender and water dried up. Taste and adjust the seasoning. 

Remove from heat.

Garnish with coriander leaves or cilantro.

Serve with hot steamed rice, roti, paratha, toasted bread or naan.

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Rara Mutton 


Rara mutton or rara ghosht. 

A very flavourful mutton dish. Made of mutton pieces, minced mutton or keema and whole spices. Flavour of dry roasted powdered spices makes the dish superbly delicious. 

After reading Vir Sanghvi’s article in Hindustan Times Brunch I was tempted to try it. And very happy with the taste. 

Browsed for the recipe. There are different varieties. According to Vir Sanghvi it is a fusion dish so I didn’t follow any particular recipe. I have some roasted ground spices which we call ‘bhaja moshla’ in Bengali. And its made my cooking easy. 

Now read what Vir Sanghvi has written about the recipe. 

“I thought back to the best Rara Ghosht I had eaten and it was at Embassy restaurant in Connaught Place’s D Block, famous for its Dal Meat and its old-style Punjabi restaurant cooking. I persuaded Amit Kundal, the executive chef at Embassy to send me the recipe. It was as I remembered. You cook the mutton pieces first with onions, ginger and garlic paste, coriander and cumin seeds, chilli powder and garam masala. When the mutton is ready, you add keema. Tomatoes, garlic and chillis come next and then you slow cook the dish till the flavours have mingled.”

Source

Recipe is very simple. You have to use only whole spices, onion, garlic, ginger, and some regular spices which we use in our curry. 


Recipe 


Mutton – 500 gram 

Mutton mince or keema – 200 gram

Onion – 4 sliced 

Garlic paste – 1 tablespoon

Ginger paste – 1 tablespoon

Tomato – 5 finely chopped 

Green chilli – 3-4 finely chopped 

Coriander leaves – 2 tablespoon chopped 

Salt to taste 

Turmeric powder – 1 /2 teaspoon 

Coriander powder – 1 teaspoon 

Cumin powder – 1 teaspoon 

Kashmiri red chilli powder – 2 tablespoon 

Garam masala powder – 1/2 teaspoon, optional 

Nutmeg powder – 1/4 teaspoon 

Sugar – 1/4 teaspoon 

Roasted Powdered spices – 1 teaspoon 

Bay leaf – 1 

Green cardamom – 3-4 

Cinnamon – 1 inch stick 

Cloves – 4

Mace – 1 string 

Mustard oil or ghee/clarified butter  – 1/4 cup 

For marinating 
Curd – 1/2 cup 

Salt 1 teaspoon 

Garlic paste – 1 teaspoon 

Ginger paste – 1 teaspoon 

Mustard oil – 1 teaspoon 

Roasted Powdered spices – 1 teaspoon 

Nutmeg powder – 1/4 teaspoon 

For roasted powdered spices 


Cumin seeds – 1 tablespoon 

Coriander seeds – 1 tablespoon 

Green cardamom – 4

Cinnamon – 1 inch stick 

Cloves – 4

Mace – 2 strings


Method 


Heat a pan and add 1 tablespoon cumin powder, 1 tablespoon coriander powder, 4 cardamom, 1 inch piece cinnamon, 4 cloves and 2 strings of mace. Dry roast on low flame. Spices should’nt be burnt. Stir continuously. Roast until colour of the spices slightly changed and becomes fragrance. Let it cool down. Grate the nutmeg and keep aside. 

Clean and wash well the mutton pieces and minced mutton or keema separately. 

Marinate the mutton pieces with curd, salt, garlic paste, ginger paste, mustard oil, 1 teaspoon powdered roasted spices and 1/4 teaspoon nutmeg powder. Mix well and keep aside for 30 minutes. 

Crush the cardamom, cinnamon, cloves and mace. 

Heat oil or ghee or clarified butter in a pressure cooker.

I have used mustard oil but if you like you can use ghee. Add bay leaf, crushed cardamom, cinnamon, cloves and mace. 

Add sliced onion and chopped green chillies. Add sugar. Fry until the onions becomes translucent. 

Add the marinated mutton pieces. Fry until the mutton changes it’s colour. Stir continuously to avoid sticking from downside. 

When the mutton starts to change it’s colour add the tomatoes, ginger paste and garlic paste. 

Saute until the tomatoes becomes mushy. 

Add salt, be careful we have already added 1 teaspoon salt while maintaining. Add cumin powder, coriander powder, turmeric powder, kashmiri red chilli powder, garam masala powder, dry roasted powdered spices and nutmeg powder. 

Saute until the tomatoes mixed well and dried up completely. Keep stirring. 

Now add the minced mutton or keema. Fry till oil leaves the sides. 

Add the remaining marinating spices and curd. Add water to make a thick gravy. Mix well. Add chopped coriander leaves. 

Close the pressure cooker with lid. 

Switch off the flame after 8 whistle or till the mutton pieces becomes tender.

Let the pressure settle down on it’s own. 

Open the pressure cooker and check if it is done. If not pressure cook again for 1-2 whistle. 

You can garnish with chopped coriander leaves and ginger julienne. 

Serve with hot steamed rice, roti or Indian flat bread, paratha, naan or puri. 

Enjoy……

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