Patoler Paturi (Pointed Gourd's Paturi)......uuummm yummiii!!

As a veg dish "Patoler Paturi" is very delicious and tasty also.Patol is basically a summer vegetable. This is very familiar dish in my home and I think in most Bengali families. I generally make it in my way.

 Ingredients to make "Patoler Paturi" (Pointed Gourd's Paturi):

• Patol (Pointed Gourd): 1kg
• Mustard seed: 70gm
• Poppy seed: 60gm
• Green Chilly: 9-10pcs
• Coconut: 100gm
• Salt & Sugar: According to taste
• Oil: As required

Preparation to make: 

Cut patols (pointed gourd) in vertically.

Heat oil in the pan.

Then fry them in light heat.

Smash all spices and coconut also.

Now add smashed coconut in heated oil.

Then add other smashed spices & cook them well.

After leaving the oil, add lightly fried patol(pointed gourd).

Now mix salt, sugar and water as required.

 Cover the pan till boil.

Done:

Garnish this dish on banana leaf.

Patoler paturi is ready to be served with plain rice.

Cabbage Pulao...just delicious!!!

When I feel there are no more ingredients and vegetables for every day cooking I usually make Cabbage Pulao as a quick dish. I think it can be made for any occasion also from puja to birthday. Friend I'll just request you to try it and then give me a feed back.

Ingredients:

• Rice: 2cups
• Grind coconut : 1/2pc
• Onion: 1pc big
• Garlic paste: 1tsp
• Chopped Cabbage: 2.5cups
• Bay Leaf: 2pcs
• Cinnamon: 2pcs
• Clove: 4pcs
• Big Cardamom: 2pcs
• Chilly powder: 1tsp
• Turmeric powder: Small pinch
• Garam masala: 1tsp
• White oil: 5-6tsp
• Cashew nut: 25gm
• Ginger paste: 2tsp
• Lemon juice: 1tsp
• Salt & Sugar: According to taste
• Hot water: 4cups

 Preparation to make "Cabbage Pulao":
Soak rice in water for 1hour.
Heat oil in pressure cooker.
Add bay leaf, cinnamon, big cardamom, clove & chopped onion & stir well.
Then put chopped cabbage, grind coconut, garlic & ginger paste, chilly powder & soaked rice and stir well.
Now add salt & sugar, garam masala powder and 4cups hot water.
Then cover up the pressure cooker.
After a whistle, open the lid of the pressure cooker and mix lemon juice and cashew nut.

 Done:
 My Cabbage Pulao is ready to be served with chicken curry/ masala paneer/ any other veg-non veg items.

Mixed Masala Dal...winter special

I can confess that my lunch is almost incomplete without dal. Basically I prefer Masoor dal (Red Lentils). But in winter, moong dal with varieties vegetable...uff delicious. Here I want to share this recipe with all of you.

Ingredients to make :

• Moong Dal : 500gm
• Carrot : 2pcs
• Peas : 200gm
• Cauliflower : 1pc
• Beans : 200gm
• Capsicum : 1pc
• Tomato : 1pc
• Onion : 1pc
• Ginger : 25gm
• Cardamom : 3pcs
• Clove : 2pcs
• Cinnamon : Small amount
• Bay Leaf : 2pcs
• Ghee : 1tbs
• Red Chilli : 2pcs
• Green Chilli : 4pcs
• Cumin Seeds : Small amount
• Salt : According to taste
• Sugar :  According to taste  
• Mustard oil : According to need
• Coriander Leaves : Small amount

  Preparation to make "Mixed Masala Dal "

Fry dal on dry pan & then boil it.

Put oil in the kadhai/pan.

Fry all vegetables until they become soft.

Mix with dal & keep them aside.

Take another pan & heat ghee.

Add cumin seeds, red chilli, bay leaf, cinnamon, cardamom, chopped onion.

Then put ginger, salt, sugar & dal with vegetables.

Done :

Garnish with green chilli & coriander leaves.

Server with plain rice/roti.

                                       

Ginger Fish...something different!!

Its my first micro oven made dish. I think in today's scenario micro oven is a common item which takes place in every family. So I am sharing this preparation for all my friends. Ginger Fish is my all time favourite dish. Whenever my mind, my tongue wants something spicy to dissolve the everyday's boring item then I usually cook it. I must say that this recipe is very suitable for winter season specially. Here I want to present  "Ginger Fish."

Ingredients to make "Ginger Fish" :

• Bhetki filet : 500gm
• Lemon : 1pc
• Ginger paste : 1tsp
• Garlic paste : 1/2tsp
• Soya Sauce : 2tbsp
• Water : 1/2 cup
• Sugar : 1tsp
• Salt & Peeper : According to taste
• White Oil : 2tbsp 
• Coriander Leaves & Chopped ginger : For garnishing  

Preparation to make :
Wash & Clean the filet.
Marinate the filet with lemon juice, slight oil, salt & keep them aside for an hour.
Blend ginger, garlic, salt, sugar, soya sauce, white oil together.
Rub oil on the baking tray and put filets on it.
Put whole blended material on the filets. 
Bake it in 180˚ c for 10-12 minutes.
Then grill the whole thing till it become redish brown.

Done :

Garnish the dish with coriander leaves & a pinch of chopped ginger.

"Ginger Fish" is ready to serve with polau/fried rice/paratha. 

Masala Bhendi (Spicy Ladies Finger)...mom's favourite

My one of the most favourite vegetable is ladies finger or bhindi. I like bhindi fry to boiled bhindi. My mom makes "Masala Bhindi" in her own way & it fabulous. Its very simple to cook. Here it is. 

Ingredients to make :

• Bhendi (Ladies finger) : 500gm
• Turmeric powder : 1/2 tsp
• Coriander powder : 1/2 tsp
• Aniseed powder : 1tsp
• Aamchur : 1tsp
• Chilli powder : 1/2 tsp
• Garam masala powder : 1/2 tsp
• Ajwain (Carom seed) : 1/4 tsp
• Chopped onion : 1pc
• Hing (Asafoetida) : Pinch of
• Mustard oil : 50gm
• Salt : According to the taste

To make Masala Bhendi :

Wash bhendi properly.

Remove seeds by slightly slicing the bhendi.

Mix coriander, turmeric, chilli, aniseed, ammchur powder together & pour inside the bhendi.

Heat oil in kadhai/pan.

Now add asafoetida & carom seed as phoran.

Then add bhendi & fry them in light flame.

Cover the pan & keep it atleast 5 minutes.

After boiling the bhendi cook for more some times.

Fry chopped onion in another pan.

Now add garam masala & crunchy onion on bhendi gravy.

Done :

Masala bhendi is ready to serve with rice/roti/paratha.

  

Orange Malai Chingri (Orange Malai Prawn)...Shite Fatafati

We can get orange easily in winter. Some of them may sour in taste. Last winter I tried some sour orange juice in my prawn dish. It was just very tasty after making the preparation. So I want to share the recipe with you. Here it is...

Ingredients to make :

• Prawn : 6pcs
• Coconut milk : 1cup
• Orange Juice : 4tbs
• Lemon Juice : 2tbs
• Onion paste : 1tbs
• Garlic paste : 1tbs
• Ginger paste : 1tbs
• Mustard oil : 3tbs
• Ghee : 1/2 tbs
• Green Chilli paste: 1tbs
• Turmeric Powder : 1 Pinch  
• Salt & Sugar : According to taste.

Preparation to make Orange Malai Chingri (Orange Malai Prawn) :

 Cut the vein of the prawn & clean them in fresh water.

Marinate the fishes for half an hour with salt & lemon juice.

Heat the oil in kadhai/pan.

Lightly fry the fishes & keep them aside.

Cook onion, garlic, ginger & chilli paste in ghee & add turmeric powder, salt & sugar.

Now mix coconut milk to make the gravy.

After boiling add fishes in the gravy.

when fishes become soft, off the flame.

Now mix orange juice in the preparation.

Done :

The dish is ready to serve with fried rice/pulao.

Aam-Shorsher Aar Machh (Cat-fish with mango-mustard)...my innovation

My dad & I always love to taste Aar Machh (Cat Fish). But mom get irritated to cook because it is spluttered while frying. Anyway thats why generally I try to make Aar Machh in my home. When I enter into mom's kitchen I prefer to make something special instead of same preparation. Here I want to present very attractive fish dish. That is "Aam-Shorsher Aar Machh (Cat-fish with mango-mustard) for all of you.

Ingredients to make:

• Aar Machh (Cat-fish) : 4pcs
• Green Mango : 1pc
• Mustard paste : 1tsp
• Green Chilli : 2pcs
• Dry Chilli : 2pcs
• Panch phoran : 1/2tsp
• Turmeric Powder : 1/2tsp
• Mustard oil : 100gm
• Salt & Sugar : According to taste.  

To make Aam-Shorsher Aar Machh :

Heat oil in kadhai/pan.

Lightly fry the fish.

Again add oil in the kadhai/pan and heat the oil.

Then add panch phoran and dried red chillies as phoran.

Now add mango slice & cook them well.

Then mix turmeric powder and mustard paste in water and put it in the kadhai/pan.

Add pinch of salt & sugar according to the taste.

Now add fried fish after boil the gravy.

Add some water & cover the kadhai/pan for boiling for 10minutes.

While the whole fish mix with the gravy off the oven.

Add some sliced green chillis for essence.

Done :

Dish is ready to be served with plain hot rice, nothing else.