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

 

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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.
I would love to hear from you. Please share your thoughts and suggestions in comment.

 

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Zan 

After Awadhi cuisine now sharing a dish from Arunachal Pradesh.

Zan 

 A thick porridge from Arunachal Pradesh.

Arunachal Pradesh, also called “the land of rising sun”,or orchid state of india,down-lit of mountain, lies in northeast India. The state is the largest of the North-Eastern states.

This is kind of a porridge or thick broth made with vegetables and it is both healthy and delicious. This is what usually Monpa farmers eat before going to fields. You will need flour, chopped vegetables, water, salt and butter. You may take diverse vegetables like cabbage, peas, chopped carrots or even broccoli.

At first, you need to roast the wheat flour in butter till it becomes light brown. Add some water to it and stir and simmer. After some time, add the blanched veggies and stir cook them in broth for a while. This can be served hot with fermented soybeans.

Source 

Sending this post to Shhhhh cooking secretly challenge

This month my partner is Aruna Panangipally who blog at http://aahaaramonline.com/

Aruna gave me two ingredients millet flour and greens. I have used finger millet or ragi. A low fat and calcium, iron, protein, fiber and mineral rich gluten free flour which is easy to digest.  Thanks Aruna for these delicious and healthy ingredients. Everyone loved the dish. A perfect dish for winter. A very easy and simple yet delicious and healthy dish. 

Recipe


Ragi or finger millet flour – 2 tablespoon

Spinach – 1 cup, cleaned, washed and finely chopped

Cauliflower – 1/2 cup, chopped

Green peas – 1/2 cup, boiled or frozen

Tomato – 1 medium, chopped

Cilantro or coriander leaves – handful, chopped

Ghee/clarified butter or butter or oil – 1 tablespoon

Little oil to saute the vegetables

Black pepper powder – 1 teaspoon

Salt to taste

Herbs of your choice

Method


Heat little oil in a nonstick pan. Add all the vegetables. Cook on low flame. Stir occasionally. Cook till the vegetables becomes tender.

Remove from heat and keep aside.

Heat ghee/clarified butter or butter in a pan. Add finger millet flour or ragi atta.

Fry till you get nice roasted fragrance.

Dissolve the roasted flour in little water. Stir well and make it lump free.

Add 1 cup water and mix well. Let it boil.

Add all the sauted vegetables.

Add salt and pepper. You can add any herbs of your choice.

Mix well and cook till it becomes thick. You can add more water if you like it little runny. I love it thick.

Cook till you get your desired consistency.

Remove from heat. Taste and adjust the seasoning. Add more black pepper powder if required.

Serve hot in breakfast with toasted bread or enjoy a bowlful of this healthy and delicious zan.
Notes – 

1. You can add origano or soya sauce if you like. 

2. You can use broccoli or any vegetables of your choice. 

3. Before serving you can add grated cheese over it. 

4. You can use any flour instead of ragi or finger millet. 

I would love to hear from you. Please share your thoughts and suggestions in comment. 

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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.
I would love to hear from you. Please share your thoughts and suggestions in comment.

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Spinach Raita Or Palak Raita 


Spinach raita or palak raita.

A very easy yet delicious side dish. Goes well with stuffed paratha, biryani or pulao.
This raita is made of curd, spinach and some spices. 

You can get one more raita recipe here

Curd is an excellent source of protein and has very high levels of calcium so it prevent osteoporosis and also helps to strengthen the bones and teeth.

Curd is very good for digestive system too. 

I remember that I encouraged my son to eat spinach by giving the example of Popeye 😂

No mere vegetable ever gained the fame that spinach did in the 1960s through the cartoon character Popeye. Often in vain, parents encouraged their children to eat their spinach so they would grow up to be big and strong.

There’s actually some truth to that…

Health Benefits of Spinach

Low in fat and even lower in cholesterol, spinach is high in niacin and zinc, as well as protein, fiber, vitamins A, C, E and K, thiamin, vitamin B6, folate, calcium, iron, magnesium, phosphorus, potassium, copper, and manganese. In other word, it’s loaded with good things for every part of your body!
Abundant flavonoids in spinach act as antioxidants to keep cholesterol from oxidizing and protect your body from free radicals, particularly in the colon. The folate in spinach is good for your healthy cardiovascular system, and magnesium helps lower high blood pressure. Studies also have shown that spinach helps maintain your vigorous brain function, memory and mental clarity.

Source 

Got the recipe idea from my daughter Suchismita who blog at https://theretrospectiveprocrastinator.wordpress.com.

Its her favourite raita.

Our this week’s #Foodiemondaybloghop theme is #leafygreen.

My contribution is this easy yet delicious spinach raita.

Yes no fuss simple and super easy but yummy dish. 


Recipe 


Spinach or palak – 1&1/2 cup, roughly chopped

Curd – 1 cup

Rock salt to taste

Black pepper powder – 1/2 teaspoon or to taste

Roasted cumin powder – 1/2 teaspoon

Sugar to taste

Oil – 1 teaspoon

Rai or mustard seeds – 1/4 teaspoon

Cumin seeds – 1/4 teaspoon

Dry red chilli – 1


Method 


Wash the spinach well. Chop roughly. Boil or microwave on high power for 4 minutes with 2 tablespoon water.
Immediately rinse the spinach with cold water to retain the colour.

Crush the spinach with your hand or a spoon.
Whisk the curd with rock salt, black pepper powder, sugar and roasted cumin powder. If you don’t have rock salt you can use any salt. 

Add boiled and crushed spinach in it. Mix well.
Heat oil in a pan. Add rai or mustard seeds. When it splutter add cumin seeds and dry red chilli. Let the cumin seeds splutter. Remove from heat.

Pour it over the raita.
Garnish with cilantro.

Serve immediately or keep it in refrigerator and serve chilled. 

Serve with stuffed paratha, puri, biryani or pulao.

Enjoy chilled, delicious and healthy spinach raita.
I would love to hear from you. Please share your thoughts and suggestions in comment. 

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