Matar Pulao ( with the bong touch) !

Matar Pulao

Yes I know ... with this recipe comming right after my Chicken Liver Masala, you will probably say that I am having some kinda "green peas" crush !!! But ...eh ..well... i will not quite disagree. Green Pea is that one magic veggie for me which sorts me out effortlessly on a vegan night. But hey wait ..... Thats not exactly why  I am sharing this recipe, this recipe was another kinda experience.. 

Did you ever feel that at times, a project where you would put your heart and soul and give the best of all ur shots doesn't turn out to be quite blockbuster ? And some of those projects where you wouldn't even give a damn and would just wait for it to get over after doing your bit, you suddenly realize that you have become the star of the show... so in such cases what would you call  it as ? ..Cheating ???? ...eekss thats not the word ..but then whats the right word ??? emm. ....ahh .. Well actually i don't know, but what i do know is cooking is no different ... 

So heres's my quick fix matar pulao which surprisingly turned out awesome and here are the ingredients :-

Basmati Rice - 1 cup

Green Peas - 1/4 cup (preferably frozen)

Whole cumin seeds (shahi jeera) - 1/4 teaspoon

Whole Cinnamon - 1" stick

Cloves - 4-5

Raisins - 20

Cashew nuts - 10

Salt - To taste

Sugar - 1 teaspoon (optional)

Ghee/ Clarified butter - 1 tablespoon

Method :- 

Wash the rice and soak it for about 30 minutes. If your are pressed for time just forget about soaking the rice,  wash it and keep it aside. In a skillet, heat the ghee and add the cumin, cinnamon and cloves. Once you get the crackling sound add the peas, raisins and cashew nuts and saute it till the water from the peas evaporates. You may add a teaspoon of sugar but its completely optional. Being a bong i prefer my pulao having a tinge of sweetness, if in case you dont have a taste for sweet pulao you may happily skip this step. Drain the water completely from the Basmati rice and add the rice to the skillet. Saute it for a about a minute and make sure the rice doesnt stick to the bottom of the pan. Once this is done add about two cups of water. Basmati rice always cooks in a 1:2 ratio, that is for every one part of rice, you need to add 2 equal parts of water. Bring the water to a boil, stir the rice and peas and cover the skillet. Cook it on a low - medium heat for about 20 minutes and yes ... No peeking. You will know that the pulao is done when you get the aroma of the rice. Take if off the heat and allow it to stand for about 5 mins. 

Try it with Manshor Jhol or any curry of your choice and I assure you you will go bonkers !!! This time it will be your turn to think that, how can something so effortless taste so divine !!! Just one quick thing... remember it to share it with someone you Love !!!

Mete'r Torkari (Chicken Liver Masala)

Today is the 486th day as me being his wife and for the first time I am awed ...naahh  not because I counted the days today but because today it struck me that "time really flies"... I mean it was just yesterday that I would take at least 2 hours to get ready before going out for that much planned dinner with him and when i saw him I knew he too had butterflies in his stomach ...

Those were the days when his one compliment would force me to flash my 1000 watts smile ...but strange how marriage changes you.. Now when he calls me "the insane devil without reins" ..i  feel complimented exactly like our first days ..infact to be honest i feel happier than before and for the butterflies in his stomach ?? Well I guess his digestive system fixed it ... Now flustering for him is something that belongs to the past tense ..... and strangely without those lovey dovey texts, those long late night calls and those "trying to impress techniques" we feel we have fallen love all the more with each other .... Ahhh  did i say marriage is a strange thing ??

Oh to celebrate my self proclaimed and self invented 486th day anniversary ..here I am sharing my Chicken Liver Masala recipe. This recipe has that little extra edge which you may want to save for a night like this :)

So here are the ingredients :-

Chicken liver                                      450gms

Oil                                                     4 tbsp

Onion chopped finely                         1 cup (1 large or 2 medium)

Cinnamon stcik                                  1 inch

Whole cumin seeds(Shahi jeera)         1/4 teapsoon

Dry red chilly                                     1

Salt                                                   To taste

Garlic paste                                       2 teaspoon  

Ginger paste                                      2 teaspoon  

Tomato chopped                               1 (medium)

Frozen green peas                             100 gms

Green chilies                                      3(slitted)

Garam masala powder                       1/2 teaspoon

Coriander powder                              1 teaspoon

Cumin powder                                   1 teaspoon

Turmeric powder                               1/2 teaspoon

Chili powder                                      1/2 teaspoon 

Water                                                1 cup

The Method :-

Clean the liver, and cut roughly into small pieces.Heat the oil and add the cinnamon stick, dry red chilly and the cumin seeds. Once you get the aroma of the spices add the onions and fry over medium heat  until the onions are soft.Add the salt and turmeric and fry for another minute. Now add the ginger and garlic paste and stir-fry for 1 minute.Add the tomatoes and all spices except garam masala and cook on a low flame till you see the oil separating from the spices. Its time consuming but its important that you achieve this step. Now add the liver and stir-fry the liver for till the chicken liver changes color. Add water and the frozen peas and simmer for about 10 minutes. Adjust the heat and cook, uncovered, for further 5 minutes.Stir in the garam masala powder and remove from heat. 

You may use fresh peas instead of frozen peas but in that case you would have to add it along with the ginger garlic paste since they take much longer to get cooked. This dish goes well with paratha or roti and if in case you are a rice freak you can enjoy it with rice as well but yes ...most importantly you've got to "SHARE IT WITH SOMEONE YOU LOVE" .....

Doi Ilish (Hilsa in a mustard and yoghurt gravy)

 

Ilish is one of those fishes which can give your mood a lift on the darkest of all days. For bengalis every special occasion will have at least one version of this fish to make it extra special. Easy to make, with a few ingredients the succulent taste and  aroma of this dish keeps you wanting more, so lets get cracking :-

Ingredients:

1 cup Curd

250 gm Hilsa fish

1 tbsp Mustard Paste 

3 Green Chillies 

1/2 tsp Turmeric powder 

1 tbsp Mustard Oil

1/2 cup water

Salt to taste

Method:

Cut,Wash and pat dry  the fish pieces.

Rub the pieces with turmeric powder and salt, keep aside for 15-20 minutes.

Heat oil in a deep-bottomed pan and slowly slide the fish pieces into the oil, fry the fish until turns to light golden yellow.

When done, remove the fish and drain excess oil on a paper towel.

In a bowl mix the curd and the mustard paste . 

Split the green chillies and add it to the same oil. To this add the the mixture

Simmer the mixture for a couple of minutes and add half cup of water, bring to a boil.

Add the fish pieces and cook until the gravy thicken or reaches to desired consistency.

Serve hot with rice and yes SHARE WITH SOMEONE YOU LOVE ....!!!


P.S - You may also use kasundi instead of Mustard paste. It will be the same thing but a with a new taste ..something like falling in love all over again ;) .... Bon Appetit ! 

Macher Dimer Bora / Fritters made of fish egg

Well here I am standing upto my promise made in my previous post and sharing the recipe of a bhaja. .Macher dimer bora.. or fritters made of fish eggs. Remember I said once  in my Murighanto recipe that bongs eat all parts of fish. And yes to prove this once again....  I am sharing another recipe which is made of fish eggs.. 

Ingredients :- 

Fish eggs - 1/2 cup (I used Rohu fish eggs) 

Besan / Bengal gram flour - 1/4 cup

Onions - Chopped (about 4 teaspoon)

Ginger paste - 1/4 teaspoon

Garlic paste  - 1/4 teaspoon

Green Chillies - 2 (chopped)

Coriander leaves - about 4 - 5 stems 

Salt - To taste

Oil - For deep frying

Process :- 

Its just a two step process.

Make a paste of the garlic, ginger and coriander leaves. In a bowl combine this paste with besan, fish eggs, salt and chopped onions and mix it throughly.  This mixture should have a consistency of a thick batter. Add some water if you may need to. 

Once this is done heat oil in a pan , and scoop some of the fish egg-besan mixture and release in the oil (be careful not to crowd the pan or else the fritters will stick to one another and will remain uncooked inside).

Fry the fritters in medium heat, turn and cook till crisp and golden brown on both sides.

Drain out excess oil. Repeat until all the batter is used up.

You may serve these with ketchup and serve hot with tea /coffee or else try it with bhaat and mushur dal.... whatever it may be but remember to make it a memorable meal by sharing it with SOMEONE YOU LOVE !!!