Hilsa Fish With Mustards / Shorshelish / Patodi

This a favorite bengali steamed fish recipe, which I got from my friend Mousumi. Though I do not eat seafood I learned this for amith. He tasted it when he visited Kolkata. Ofcourse my cooking could never level it but i tried my best to make this steam fish tasty.


Ingredients

Hilsa Fish – 4 pieces
Mustard seeds – 2 tbsp
Green chillies – 6 no.
Curd – 2tbsp
Turmeric – 1/2 tsp
Mustard oil/ refined oil
Poppy seeds / khus- kus – 2tbsp (optional)
Salt to taste

Procedure:

Clean the fish and marinate it with haldi, salt.

Make a paste of mustard seeds, Green chilli (2 no.) and khus-kus. Take curd, turmeric and salt in a bowl and add the paste. Apply this mixture to the fish pieces.

Wrap the marinated fish with a slit green chilly in a banana leave. Chilli will make the fish spicy.




In a flat wok or pan, add little mustard oil or vegetable oil and fry the wrapped fish pieces for 10 minutes by turning in between.




In microwave - Brush little oil of the microwave plate and place the wrap on it. Microwave it for 15mts turning sides once in between.

Simple Egg Noodles

Ingredients

Plain Chinese Noodles (Hakka) – ½ pack
Eggs – 4 no.
Onion – 1 no. Finely chopped
Green chillies – 4 no. Slit it
Ajinomoto /Chinese salt – a pinch
Soya sauce – 1 tbsp
Salt to taste
Oil


Procedure:

In a bowl, take noodles and add water till the noodles are ¾ in the water. Allow it to boil with a tbsp of oil. This would avoid sticking of noodles. Once the noodles are done. Drain the extra water and run them under cold water. Set it aside.

In a non-stick pan, add little oil to scrabble the eggs. Add salt to taste and 1 tsp of pepper powder. Transfer the scrabbled egg into a separate plate. In the same pan, add little more oil and fry onions till transparent and green chillies till done. Reduce the flame to low and add the salt, Chinese salt and soya sauce. Stir for a minute and add the noodles and slowly fold into the onions. Add the scrabbled egg finally and fold in. I love it without any sauce.

Corn Patties ~ Corn Vada

Ingredient

Corn kernel – 1 Cup
Rice flour – ¼ Cup
Onion –1 no. Medium sized
Green Chillies – 3 no.
Coriander leaves – few sprigs
Cumin / jeera – 1 tsp
Salt to taste

Procedure:

Make a coarse paste of all the ingredients except rice flour WITHOUT water. To this paste add flour to bind the ingredients.
Make lemon size balls and with a wet hand press it till you get a round flat shape. Put a small hole in the center with your finger. Deep-fry the patties. They taste good with Green chutney.

Coconut Rice

Where ever I traveled (down south) I found authentic coconut rice preparations belonging to that region. And almost all of them are different- different in taste and preparation. But one thing was common- the delicious taste.

Here is Andhra version of it, which I learned from my mom.

Ingredients

Rice – 1 cup
Coconut milk - 2 cups
Curry leaves – 2 sprigs
Cloves – 5 no.
Cardamom – 2 no.
Ghee – 1 tbsp

Procedure:

Coconut milk preparation: Make a paste of fresh coconut in a blender and add it to the 2 cups of warm water. Leave it for 10 minutes and them strain.

In the cooker / Rice cooker, take the washed rice and add the coconut milk and set it aside. In a wok, pour 1tbsp of ghee and add spices, curry leave. Sauté for few minutes. Add this to the soaked rice with salt and cook it till the rice is done.
It goes very well with the Andhra chicken.

Andhra Chicken Curry

This recipe was supposed to be posted long back but becoz of my hectic schedule got delayed. Deeps tasted this curry when she visited me last time and feel in love with that taste (of course, i didn't make it. It was mom.). From then she is waiting for this recipe. So here it is Deeps, exclusively for you.


Ingredients

Chicken – ¼ kg
Onion – 1 big no.
Tomato – 1 big no.
Coconut– quarter piece of a medium sized coconut
Cloves – 5 no.
Cardamom - 2 no.
Cinnamon – 1 inch pieces 2
Green chillies – 2 no.
Ginger Garlic paste – 2 tbsp
Oil – ¼ cup
Salt to taste
Chilli powder, Turmeric as required

Procedure:

Make a paste of onions, tomatoes, coconut, cloves, cardamom, cinnamon and green chillies with little water. Set it aside.

Take a non-stick pan and heat oil. Once warm add washed chicken and ginger garlic paste. Allow the paste to fry for 2-3 minutes while stirring. Now add salt, turmeric, and chilly powder and fry it for few more minutes till the chicken starts changing color to brown. Add the paste and fry for few minutes before covering. Cook on a medium flame till chicken is tender. Don’t forget to garnish it with coriander leaves.

Tastes amazing with roties and tadka rice.