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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Dal Palak Or Pigeon Peas With Spinach

Dal palak or pigeon peas with spinach.
A delicious, healthy and easy to make lentil. Make it thick or thin as per your choice. You can serve this delicious dal with steamed rice or roti.

Pigeon peas or tuar dal or arhar dal can be delicious with cumin, hing or garlic tadka or tempering. But today we will make it more healthy and delicious with spinach or palak.

And we all know about low calorie and low fat spinach.
Popeye was definitely on to something. Spinach is a super food loaded with tons of nutrients in a low calorie package. Dark, leafy greens like spinach are important for skin, hair, and bone health. They also provide protein, iron, vitamins, and minerals.
Source

Pigeon peas or tuar dal are low in fat, very high in protein and dietary fiber.
As well as being a good source of fiber and protein, pigeon peas contain various other healthy nutrients. They contain vitamin C and several member of the B vitamin family including folate and thiamin. They also come with a number of essential minerals including iron, manganese, potassium, and phosphorus.
Source

This dal is very easy to make. If you want you can omit ghee or clarified butter. You can use refined oil instead of ghee. In that case add at least 1 teaspoon ghee add the end for flavour.

Recipe

Pigeon peas or Tuar dal/arhar dal – 1/2 cup

Spinach – 3 cup, cleaned, washed and finely chopped

Tomato – 2 medium, chopped

Green chilli – 1 – 2 chopped

Garlic – 4-5 cloves, crushed or grated

Cilantro or coriander leaves – handful, chopped

Ginger – 1 inch piece, grated

Salt to taste

Cumin powder – 1 teaspoon

Turmeric powder – 1/2 teaspoon

Cumin seeds – 1 teaspoon

Hing or asafetida – 1/4 teaspoon

Ghee or clarified butter – 2 tablespoon

For tadka or tempering

Ghee or clarified butter – 1 teaspoon

Cumin seeds – 1/2 teaspoon

Hing or asafetida – a pinch

Dry red chilli – 1 – 2

Kasmiri red chilli powder – 1/2 teaspoon

Method

Soak tuar dal or pigeon peas for 30 minutes. Boil the dal with salt and turmeric powder in a pressure cooker until dal becomes soft.

Heat 2 tablespoon ghee or clarified butter in a pan. Add cumin seeds. When cumin seeds starts to splutter add Asafetida or hing.

Now add chopped tomatoes, garlic, ginger and green chilli. Saute till tomatoes become mushy.

Add chopped spinach and cumin powder.
Saute for 2-3 minutes or until the spinach becomes soft.

Add boiled dal. Add water as require. If you want thick dal don’t add much water.

Let it boil on low flame for 8-10 minutes or till you get your desired consistency.
Taste and adjust the seasoning. Add chopped cilantro or coriander leaves. Mix well and remove from heat.

Heat 1 teaspoon ghee or clarified butter in a pan. Add cumin seeds and dry red chilli. When the seeds starts to splutter add hing or asafetida and switch off the flame.

Now add kashmiri red chilli powder and pour the tempering into the dal.

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

 

Note

1. If you want you can omit ghee or clarified butter. You can make it with refined oil.

2. If you are using refined oil add at least 1 teaspoon ghee or clarified butter at the end for flavour.

 

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Tomato Coconut Chickpea Curry 

Tomato coconut chickpea curry.

A delicious dry curry without onion. Fresh coconut, tomato, garlic and some spices makes the curry flavourful and lip-smacking.

My mom used to make this curry with only tomato and garlic. She rarely used onions and the taste was awesome. Today I have followed her recipe but added fresh coconut too.

If you don’t have coconut you can omit it. Sometimes I also make it without coconut. With or without both are delicious. Or you can make it without garlic too. Use only tomato, ginger, coconut, green chilli and spices. You can use lemon juice instead of dry mango powder or use both if you like tangy curry.

 

Recipe


Chickpea – 1 cup

Green cardamom – 3

Clove – 3

Cinnamon – 1 inch piece

Bay leaf – 1

Salt to taste

Turmeric – 1/2 teaspoon

Ginger – 1 inch piece

Garlic – 4-5

Green chilli – 2 – 3

Tomato – 4 medium, chopped

Grated fresh coconut – 2 tablespoon +1 tablespoon, optional

Cumin powder – 1 teaspoon

Coriander powder – 1 teaspoon

Kashmiri red chilli powder – 2 teaspoon

Cumin seeds – 1/2 teaspoon

Oil – 2 tablespoon

Amchur or dry mango powder – 2 teaspoon

Cilantro or coriander leaves 2 tablespoon + to garnish

Method


Soak the chickpea overnight.

Crush the cardamom, cinnamon and cloves in a mortal pastel.

Boil the overnight soaked chickpeas with green cardamom, cloves, cinnamon, bay leaf, salt and water.

Discard bay leaf and keep aside.

Grind tomatoes, green chilli, garlic, ginger and 2 tablespoon grated fresh coconut. Make a smooth paste.

Heat oil in a pan. Add cumin seeds and let them splutter.

Now add the ground mixture, turmeric powder, cumin powder, coriander powder and kashmiri red chilli powder.

Saute till oil leaves the side.

Add boiled chickpeas, 2 tablespoon cilantro or coriander leaves and salt. Add salt carefully. We have added salt while boiling the chickpeas. Mix well.

Add remaining water of boiled chickpeas.

Stir and cook on low flame for 10 minutes or until the water absorbed.

If you want thick gravy add little more water. I have made dry curry.
Add dry mango powder and mix well. If you don’t have dry mango powder you can use lemon juice. Or use both if you like tangy taste.

Taste and adjust salt. If you like you can add little more dry mango powder or lemon juice.

Garnish with chopped cilantro or coriander leaves and grated coconut.

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

Notes


1. Add chilli according to your taste. If you  like hot add more chilli.
2. You can add 1-2 tablespoon lemon juice if you like your curry tangy.
3. If you don’t like garlic you can omit it.

4. If you like the taste of coconut and want to make it without garlic, you can add 1/4 to 1/2 cup fresh grated coconut.

 

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Assamese Massor Dal Boror Tenga Or Red Lentil Fritters In Sour Gravy 

Assamese massor dal boror tenga or red lentil fritters in sour gravy.

Assam, a state in northeastern India known for its archeological sites, wildlife, tea gardens, and Assam silk.

A traditional meal in Assam begins with a khar, a class of dishes named after the main ingredient, and ends with a tenga or sour dish.

Sending this post to the Facebook group

Shhhhh cooking secretly challenge

 

1507656262540616414872_20171130094929731.jpg

 

For this month’s monthly challenge my partner is Shobana Vijay who blog at

http://shobasdelight.blogspot.in/?m=1

 

Shobana gave me two of my favourite ingredients, potatoes and green chilli. And I choose this superbly delicious tangy masoor dal fritter curry or massor dal boror tenga.

I have already shared one more Assamese recipe

Masor tenga or tangy fish curry

Masor tenga or tangy fish curry

 

 

 

Recipe


Masoor dal or red lentil – 1/2 cup

Grated ginger – 1/2 teaspoon

Green chilli – 2

Garlic – 2 cloves, optional

Asafetida or hing – a pinch

Salt to taste

Oil for frying

For gravy


Onion – 1 medium, finely chopped

Green chilli – 2, slit

Panch phoran ( a mixture of cumin seeds, fennel seeds, fenugreek seeds, mustard seeds, and nigella or kalonji) – 1 teaspoon

Bay leaf – 2

Tomato – 4 medium, chopped

Grated ginger – 1 teaspoon

Coriander powder – 1/2 teaspoon

Red chilli powder – 1 teaspoon

Turmeric powder 1/4 teaspoon

Potato – 2 medium, boiled

Mustard oil – 2 tablespoon

Sugar – 1/2 teaspoon, optional

Salt to taste
Water – 1 & 1/2 cup

Cilantro or coriander leaves and slit green chilli for garnishing

 

 

 

 

Method


Wash the masoor dal or red lentil. Soak in water for 30 – 40 minutes.

 
Now grind the lentil with 1/2 teaspoon grated ginger, 2 chopped green chilli, 2 garlic cloves and a pinch of hing or asafetida.

 
Make a smooth paste. Add little water if require to grind.
Take out the mixture in a bowl. Add salt and mix well.

 
Heat sufficient oil in a pan. Drop a spoon of lentil mixture in it. Fry from both sides till golden brown.

 
Place the fried lentil fritters on a paper towel.
You can taste one. Yummy isn’t it 😊

You can also serve it hot as a snack with any chutney or sauce.

 
Mash the boiled potatoes roughly and keep aside.

 
Now heat 2 tablespoon oil in a pan. You can use same oil in which lentil fritters are fried.

 
Add panch phoran. And let it splutter.
Add bay leaf, chopped onion and slit green chilli. Fry till the onions become translucent.

 
Now add chopped tomatoes and 1 teaspoon grated ginger. Saute till the tomatoes become mushy.

 
Add coriander powder, red chili powder and turmeric powder. Add sugar if you are using. You can add 2 tablespoon chopped cilantro or coriander leaves too if you like.

 
Saute till oil leaves the sides.
Add boiled and mashed potato and mix well.

 
Add 1 & 1/2 cup water and let it boil.
Cook on simmer for 8 – 10 minutes.
Add lentil fritters, stir well and switch off the flame.

 
Garnish with chopped cilantro or coriander leaves and slit green chilli.
Serve hot with steamed rice.

 
Notes

 

1. Fritters will soak the gravy so add water as you like the gravy thick or runny. I love thick gravy.

2. Add chilli according to your taste.
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Chana Dal Or Bengal Gram And Steamed Egg Khichdi 

Chana dal or Bengal gram and steamed egg khichdi.

Delicious one pot meal. Its khichdi but taste like egg pulao. You will love the taste.

Now Khichdi has been selected the Brand India Food.

Over 800 kg khichdi, a traditional Indian dish relished by both rich and poor, will be prepared live on November 4 at the World Food India event here in a bid to create world record and popularise it as brand India food globally.
Khichdi — prepared using rice, pulses, coarse cereals and spices — has been selected as Brand India Food because it symbolises the country’s unity in diversity.

Source 

Image source

So our this week’s 118th #Foodiemonday bloghop theme is khichdi.

And my contribution is this superbly delicious chana dal or Bengal gram and steamed egg khichdi. Its not a simple khichdi. Taste is just like pulao or egg biryani. You can also serve it to your guests.

This khichdi is best served with tomato chutney and dum aloo. Today I have serve with fried potatoes, fried pointed gourd or parwal, fried aubergine or eggplant, papad and beetroot raita. Get the beetroot raita recipe here.


Recipe


Chana dal or Bengal gram – 1/2 cup

Rice – 1/2 cup

Oil or ghee – 1 tablespoon

Cumin seeds – 1 teaspoon

Dry red chilli – 1

Asafetida or hing – a pinch

Turmeric powder – 1/2 teaspoon

Salt to taste

Sugar – 1/2 teaspoon

Bay leaf – 1

Water – 1&1/2 cup

For eggs




Egg – 3

Salt to taste

Cilantro or coriander leaves – 1 teaspoon, chopped

Chilli flakes or black pepper powder – 1/2 teaspoon

Milk – 2 tablespoon

Oil for greasing

For gravy


Onion – 2 medium, finely chopped

Green chilli – 1 – 2, chopped

Ginger – 1 inch piece

Garlic –  5 cloves

Tomato – 2 medium, chopped

Green cardamom – 2 – 3

Cinnamon – 1 inch piece

Cloves – 3

Oil – 2 – 3 tablespoon

Salt to taste

Cumin powder – 1 teaspoon

Coriander powder – 1 teaspoon

Red chilli powder – 1/2 teaspoon

Turmeric powder – 1/4 teaspoon

Cilantro or coriander leaves – 2 teaspoon, chopped

Water – 1/2 cup

For tomato chutney




Tomato – 2 large

Ginger – 1/2 inch piece, grated

Mustard seeds – 1/2 teaspoon

Dry red chilli – 1

Raisins – 2 teaspoon, optional

Oil – 1 tablespoon

Salt and sugar to taste

Method

Wash and soak the Bengal gram or chana dal in water for 4 – 5 hours.

Rinse the rice and soak in water for 30 minutes.

Heat oil or ghee in a pressure cooker. Add cumin seeds. Let the seeds splutter.

Add hing or Asafetida, bay leaf and dry red chilli.

Now add the dal and 1&1/2 cup water.

Add salt, sugar and turmeric powder. Stir and close the lid.

After one whistle cook on simmer for 8 – 10 minutes.

Dal should be soft not mussy.

 

Now add the rice. Stir well. You can add 1/2 cup green peas. Cook for 2 whistle. Remove from heat and keep aside.

 

Whisk the eggs with little salt, 2 tablespoon milk, chopped cilantro or coriander leaves and chilli flakes or black pepper powder. I have used chilli flakes, you can use red chilli powder too.

Grease a covered container. Pour the whisked egg in it. Cover the lid tightly.

Heat a pan with 2 cup water. When water comes to rolling boil place the container in it. Cover and steam for 8-10 minutes.

Or grease a microwave proof container. Pour the egg mixture in it. Microwave on high power for 5 – 6 minutes or until set.

Check with a knife. If the knife comes out clean its done.

Run a knife around it and take out in a plate.

Make small pieces with a knife.

Fry the pieces till light golden brown.

You can make it without frying too.

Grind tomatoes, garlic, ginger, cardamom, cinnamon and cloves. Make a smooth paste.

You can also use chopped tomatoes. See notes for other method.

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

Add ground spices, cumin powder, coriander powder turmeric powder, red chili powder, salt and chopped cilantro or coriander leaves. Add salt carefully. We have already added salt in rice and eggs.

Saute till oil leaves the sides.

Add steamed and fried egg pieces. Mix well.

Add 1/2 cup water.

Cook on simmer till the water dried up. You can serve it as a side dish. I have kept aside a little of it to serve with khichdi.

You can make rich gravy with adding 1 tablespoon poppy seeds and 1 tablespoon cashew nut paste. Add little cream. And your rich delicious steamed egg curry is ready. Serve with rice or any bread.

When the egg pieces about to dried up add cooked rice and dal mixture in it.

Mix well.

Cook on simmer for 5 – 6 minutes. Add little water if require. You can add a dollop of ghee or clarified butter.

Serve hot with dum aloo and tomato chutney. Get the dum aloo recipe here.

And

Dum aloo or spicy potato


Method of tomato chutney


Boil water in a pan. Add the tomatoes.

Boil for 1 minutes.

Let it cool down.

Peel and chop the tomatoes.

Heat oil in a pan.
Add mustard seeds and let them splutter.

Add dry red chilli, tomatoes and grated ginger.

Saute and cook on low flame. Add salt and sugar.
Add raisins. Keep stirring. You can add 1 – 2 teaspoon poppy seeds paste too.
Cook on low flame for 5 – 6 minutes.

Tomato chutney is ready to serve.
Notes –

1. If you don’t want to grind the tomatoes, chop the tomatoes, grate the ginger and crush or grate the garlic.

Crush green cardamom, cloves and cinnamon and add them with sliced onions. Add grated ginger and garlic.

When the onion becomes brown add tomatoes and all the spices.

Saute till the tomatoes become mushy. Now add the egg pieces. Mix well and add water.

 

2. You can use boiled mutton or chicken instead of steamed eggs. Use the stock to boil rice and lentils instead of water.

 

3. Vegetarian people can make this with paneer or cottage cheese, tofu or mushroom.

 

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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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