Lau Chingri

 

Ingredients:

Bottle gourd (Lau/ Lauki): 500gms
Prawns (Chingri): 150gms, deveined and de-shelled
Green chili (Kancha Lanka): 3-4, longitudinally slit
Mustard oil (Sarser tel): 2 tablespoon
Nigella (Kalo jeera): 1 teaspoon
Turmeric powder (Halud guro): ½ teaspoon
Coriander leaves (Dhane pata): For garnishing (optional)

Preparation:

• Chop the bottle gourd into 2 inch by half-inch size pieces
• Wash and put it in a pressure cooker with water, just to cover the bottle gourd
• Allow two whistles in the pressure cooker before putting off the flame. Drain out the excess water
• Wash the shrimps well, and drain out the excess water
• Heat the oil in a wok and fry the shrimps gently till they turn a little hard, take out of flame and keep aside
• Into the same oil add the nigella seeds and wait till they start popping
• Throw in the half-boiled bottle gourd, green chili, turmeric powder and the fried prawns
• Put a lid over the wok and cook till the bottle gourd is cooked properly, stir at times
• Garnish with some chopped coriander leaves
• Take out of flame and serve with warm white rice

 

Fish Coconut Fry

Fish Coconut Fry

Ingredients

 I used tilapia fillet

• Fish 1lb

 To marinate the fish

• Turmeric powder- 1/3 tsp
• Pepper powder- 1/3 tsp
• Chilly powder- 1 tsp
• Ginger garlic paste- 1 1/2 tsp
• Lemon juice- 1 tsp
• Salt to taste
• Coconut oil for frying

For Frying

• Onion sliced- 1 medium
• Green chilly -1 
• sliced ginger- 1 tsp
• Coconut shredded- 3 tsp
• Fennel powder- 1/2 tsp
• Coriander leaves- a little

Method:

• Clean and cut fish into small pieces. Mix all ingredients listed under to marinate the fish into a paste and apply over the fish pieces and set aside for ten minutes. Fry the fish till it is done and drain the excess oil and keep aside. 
• In the pan add two tsps of oil(use the same oil used to fry fish drain off the excess oil) add onions, sliced ginger and green chilly and saute till changes color. Add coconut and continue to fry till onions and coconut turns golden brown. Add fennel powder, a pinch of chilly powder and coriander leaves.
•  Add the fried fish and gently toss till all the fish is coated with the masala. Serve with rice.

Pepper Fish Masala

Pepper Fish Masala

Ingredients:

• Fish - 1 lb
• Onions- 2 medium
• Tomatoes- 2 medium
• Ginger- 2 inch thick
• Sesame seeds  - 2 tsp
• Coconut grated- 2-3 tsp
• chilly powder- 1/2 tsp
• Pepper powder- 1 tsp
• turmeric- 1/3 tsp
• coriander  powder- 1 tsp
• Garam masala- 1/2 tsp
• Lemon juice-1/2 lemon
• coriander leaves
• Salt to taste
• oil for frying

Method:

• Marinate fish pieces with turmeric,salt, pepper powder and lemon juice for ten minutes and fry them till done and keep aside. Use boneless bite size pieces .  

• Roast sesame seeds and coconut till browned up and make it into a fine powder.

• In the same pan in which you fried fish add ginger and curry leaves  and saute till the raw flavor disappears.Saute onions till golden brown and add tomatoes and all the dry spices and salt to taste and roast them in low flame. Add three to four  tsp of water and slide in the fried fish and close the lid for a minute. Stir till completely dried up and sprinkle the sesame and coconut powder and garnish  with coriander leaves.

Prawn uth Tamarind Masala

  Prawn uth Tamarind Masala

Ingredients:

• Prawns 1/2 lb
• Onion ( finely chopped) 1/2 cup
• Garlic cloves(finely chopped) 1 big
• Red chilies (hotter the better) 6-7
• Tamarind Small lemon size
• Oil
• Salt

Method:

• Fry onions in oil till they become almost brown then add garlic fry for another one minute.

• Make paste of tamarind and red chillies and add this to onion mixture.

• Add very little water(but gravy should be thick). Now add shrimp and salt and boil till the shrimps are cooked.

• Serve hot.

Mutton Torcurry

Mutton Torcurry

Ingredients:

• 1 Kg. of Mutton
  
• 1 Tbsp Red Chilly Powder
  
• 1 Cup Oil
  
• 1 Tomato
  
• 4 Medium Size
  
• OnionCoriander Leaves
  
• 1" Ginger
  
• 8/10 Garlic Cloves
  
• 1/4 Tbsp Turmeric Powder
  
• 2 Tbsp Salt
  
• 2 Tbsp Sesame Seeds
  
• 4 Black Cardamom
  
• 2 Tbsp Fresh Coconut
  
• 2 Tbsp dry Coconut
  
• 1 Tbsp Coriander Powder
  
• 1 Tbsp Cumin Powder
  
• 3/4 Black Pepper
  
• 3/4 Cinnamon Sticks
  
• 4/5 Cloves
  
• 1 Tbsp Poppy Seeds
  
• 2 Tbsp Sesame Seeds
  
• 2 Tbsp Ghee
  
• 2 Tbsp Kolhapuri Masala
  

Method:

• Wash mutton pieces,mix them with turmeric powder,salt & ginger-garlic paste in a bowl.
  
• Marinate Mutton & keep it aside for an hour.
  
• Heat oil in a Pan.
  
• Add 4-5 cloves, 3/4 Black Pepper, 3/4 Cinnamon Sticks, Onion cut lengthwise, 2 Tbsp Sesame Seeds & Dry Coconut.
  
• Fry it until the onion becomes light brown. After that put this in a grinder & make paste ( Use little water ).
  
• Now take oil in a big pan & Heat it.
  
• Add bay leaves,cloves,cinnamon,pepper,poppy seeds,onion( finely chopped). Fry till light brown & Add tomatoes.
  
• Now add mutton & salt ,stir it . Cover pan with a lid , keep water onto lid.
  
• When water on lid starts boiling,add the water into the pan. Close lid ,let it cook for sometime.
  
• When mutton is half cooked (10 mins) add the grinded masala & Kolhapuri Masala. Mix it well.
  
• Add 2 Tbsp of Ghee.
  
• Close the lid & let it cook for around 20-25 minutes.
  
• Now switch off the gas , cover lid tightly for 15 mins.
  
• Garnish with freshly chopped cilantro.
  
• Serve it with Chapati's / Bhakri's with Dahi Kanda & Lemon Wedges.

Loitta Shutki Bhuna

Loitta Shutki Bhuna (Dried Loitta Fish)

 

 

 

Ingredients:

• Loitta shutki (dried) - 2 cups
• Small potatoes - 2
• Sliced onions - ½ cup
• Onion-1 paste
• Ginger paste - 1 teaspoon
• Garlic paste - 2 teaspoons
• Coriander powder - 2 teaspoons
• Cumin powder - 2 teaspoons
• Ground turmeric - 1 teaspoon
• Chili powder - 1 teaspoon(I use more to make it more hot)
• Green chili - 4 to 5
• Chopped garlic - 1 tablespoon
• Fried cumin powder - 1 teaspoon
• Salt - 1 teaspoon (as needed)
• Oil - ½ cup
  

Method

• Remove the heads and tails, and cut the fish into 1" pieces.
• Fry them slightly in a pan without any oil, and then soak the pieces in cold water for about an hour.
• While being soaked, wash the pieces thoroughly a few times in water to get rid of all the sand. Once cleaned completely, keep the loitta pieces aside.
  

• Peel and cut the potatoes into 1" pieces.
• Heat oil in a pan and brown the onions.
• Add ginger, garlic paste,onion paste, coriander, cumin powder, turmeric, chili powder and salt. Stir fry with a bit of water.
  

• Once mixed thoroughly, add the loitta pieces and saute over low heat.
• Add the potatoes, chopped garlic and green chili after 3 to 4 minutes. Continue to keep over low heat.
• Add ½ cup of water after another 3 to 4 minutes and cover the pan.
  

• Once the water dries up after 5 to 6 minutes, and the loitta pieces are lightly fried, turn off the heat.
• Sprinkle the fried cumin powder over before serving hot.
  

Lotiya Shutki -Sylheti Recipe

Lotiya Shutki

 

Ingredients:

• 200 gms of Dry Bombay Duck (Shutki)
• 1 cup potato, peeled and chopped into 1 inch square
• 1 cup pumpkin, peeled and chopped into 1 inch square
• ½ cup julienned onion
• 1 teaspoon turmeric powder
• 1 teaspoon chilli powder
• 10 -12 cloves of garlic
• 1 tablespoon ginger garlic paste
• 4 tablespoon of mustard oil
• Salt to taste

Preparation:

• Roast the dry fish for a minute or two to get rid off the sand
• Keep the roasted fish in lukewarm water with ½ teaspoon salt for about 15min
• Cut the fish into 2 inch long pieces, discard the head and tail
• Heat the mustard oil in a wok
• Sauté the julienned onions, garlic cloves till the onions turn transparent
• Throw in the ginger-garlic paste
• Add the potatoes, pumpkin and fish along with the powdered spices and salt
• Cook till the vegetables soften
• Serve hot with warm rice and enjoy this Chittagong specialty

Doi Murgi

Doi Murgi

Ingredient :

1) Chicken (curry cut) -  1 kg.

2) Curd  - 3 Cups.

3) Onion paste  - 2-3 Tbsp.

4) Ginger Garlic paste  - 2 Tsp.

5) Few pieces of cloves and cinnamon.

6)Bay leaf  - 1 No.

7) Red chilli powder  -1-2 Tsp.

8) Coriander  powder - 2 Tsp.

9) Garam masala powder - 1 Tsp.

10) Poppy seed paste - 2 Tsp.

11) Salt and sugar to taste.

12) Water as Required.

Procedure : 

1) Marinate the chicken pieces with curd, red chilly powder, Ginger garlic paste and salt at least one hour.

2) Heat oil in a kadhai and temper it with cloves and cinnamon . Now add the onion paste and fry it till it change it color to light brown . Then add Ginger garlic paste saute it for few mins. Now add the marinated chicken pieces one by one and cook it in high flame for 5-7 mins or until chicken pieces starts to brown.

3) Lower the heat and add  red chilly powder,coriander powder and sugar to taste. Cover and simmer for 10 mins. Take off from the heat and let it cool for couple of mins.

4) In a bowl add the remaining 2 cups of curd, salt , garam masala , and poppy seed paste. Blend it well and add this  to the chicken.  Mix it well and cover the pan .

5) Simmer the chicken in yogurt on low heat till done. Adjust the Seasoning and serve hot with rice or roti.

Bata Macher Torcurry

Bata Macher  Torcurry

Ingredient :

1) Bata Mach (Small) - 4-5 Nos.

2) Turmeric Powder - 1.1/2 Tsp.

3) Red Chilly powder - 2 Tsp.

4) Coriander Powder - 2 Tsp.

5) Tomato puree - 5 Tbsp.

6) Green Chilly - 2-3(Slit in Middle)

7) Salt to Taste.

8) Water- 1.1/2 Cup.

9) Mustard Oil - 3 Tbsp.

10) Coriander Leaves Chopped - 2 Tbsp.

Procedure : 

1) Clean the fish and marinate it with turmeric and salt for 10-15 mins. Fry the Fish for 5-6 mins both side . keep it aside.

2)  Heat oil in a pan , add chopped onion fry itfor mins,. When onion change its color add tomato puree, saute it for few mins then add turmeric powder, red chilly powder, coriander powder and salt, mix it well.

3) When the masala leaves oil add 1 cup of warm water and slit green chilly, let it boil then add fried fish . Cover it and cook for 5-10 mins or until the gravy become semi dry. Add chopped  coriander leaves . Serve this with plain rice.

You can make Tangra macher jhal, Papda machar jhal or Mokha machar jhal in the same way.

Mangsho Ghugni .

Mangsho Ghugni .

Ingredient : 

1) Minced Meat (Keema) - 1/2 Kg ( Washed it thoroughly and squeeze out the excess water).

2) Turmeric Powder - 2 Tsp.

3) Salt to Taste.

4) Red Chilly Powder - 1 Tsp.

5) Kashmiri Red Chilly Powder - 1 Tsp.

6) Green Chilly Powder - 2 Tsp.

7) Mustard Oil - 1/2 Cup.

8) Lemon - 1/2 Piece.

9) Onion (Big) Chopped - 3 Nos

10)  Garlic Cloves - 7-8 (Chopped)

11) Ginger Paste - 2 Tsp.

12) Tomato Chopped - 2 Nos.

13) Green Peas - 1 Cup( Shelled) .

14) Bay Leaves - 2-3 Nos.

15) Garam masala Powder - 2 Tsp.

16) Coriander Leaves - 3 Tbsp.

17) Water as Required.

Procedure : 

1) Heat Mustard oil In a Pressure Cooker , wait till it reaches smoking point, then add bay leaves and chopped garlic and saute for few seconds. Now add chopped onion and fey it until it change it color.

2) Add Minced meat and cook on high flame by stirring occasionally . Fry till the excess water goes off.

3) Then add red chilly powder , chopped tomato and mix well. Cook the meat until it leaves oil.

4) Add ginger garlic paste and cook for another 5-6 mins.  Now add warm water and close the lid.

5) Let the first whistle come on high flame, then on low flame cook until 3 whistle. Switch off the gas and let the steam pass. then open the lid add green peas, garam masala,coriander leaves and lemon juice .  Cook for another 10-15 mins. Serve Hot with rice / roti/ naan and a colorful salad.

Dhokar Dalna (Lentil Cakes In a Spicy Gravy)

Dhokar Dalna (Lentil Cakes In a Spicy Gravy)

Ingredients:


1) Bengal gram (chana dal) -  200 gm.

2) Potato - 2 big diced in cubes.

3) Cumin seeds -  1 tsp.

4) Coriander seed paste -  1 tbsp.

5) Cumin paste -  1 tbsp.

6) Red chili powder -  1 tsp.

7) Turmeric powder -  ½ tsp.

8) Ginger paste  -  2 tbsp.

9) Green chilies -  4 Nos.

10) Bay leaves -  1 or 2.

11)Asafoetida (hing) -  a pinch.

12) Sugar and salt to taste.

13) Coriander leaves (chopped) - 1 tsp.

14)Oil: For frying and cooking.

15)Ghee -  1 tsp.

Procedure : 

1)  Soak the Bengal gram or lentils in water overnight. Drain the water and grind the Bengal gram with ½ tsp of ginger paste, salt, green chilies, a bit of chili powder, turmeric powder to a smooth paste and add water as required during grinding. Keep the paste aside. 

2) . Heat some oil in a pan and add the above paste.. Fry on a low heat by continuously stirring till the water gets dried and it comes clean from the sides of the pan. Add little oil if requires to prevent it from sticking into the pan.

3).Grease a round plate with a bit of ghee or oil. And spread the paste evenly. When it sets down, cut it into square or diamond shapes and take them out.

4)  Heat some oil in a pan and deep fry each cubes or dhoka till they are golden brown in color. 

5)  Heat oil in a pan and temper the oil with bay leaves, asafoetida and cumin seeds.

6) Next add the cumin paste, ginger paste and coriander seed paste . Stir the mixture. Add turmeric powder, red chili powder and a pinch of sugar and salt. Stir well till the oil separates from it.

7) Add the potatoes cut into cubes and stir fry for few more minutes.Add the required amount of water and simmer it for few more minutes till the potatoes are done.

8) Now add the fried slices of dhokas / lentil cakes and simmer on low heat till the dhokas soak 1/4th of the gravy properly. A spoonful of ghee will give a nice flavor to the dish and garnish with chopped coriander leaves.Serve the hot dhokar dalna with plain white rice.

Sylheti Phul Copi Torcurry

Sylheti Phul Copi Torcurry

 Ingredient : 

1)  Cauliflower florets - 2 Cups .

2) Cornflour - 1 Tbsp.

3) Black Pepper Powder (gholmorich ) - 1/2 Tsp.

4) Ginger garlic Paste - 1 Tsp.

5) Onion chopped - 1.1/2 .

6) Tomato puree  -1/ 2 Cup.

7) Almond (kat badam) - 12- 15 Nos.

8) Milk - 2 Tbsp.

9) Red Chilly Powder - 1/2 Tsp.

10) Coriander Powder - 1 Tsp.

11) Turmeric Powder - 1/4 Tsp.

12)Sugar - 1 Tsp.

13) Salt to Taste.

14) Garam Masala Powder - 1 Tsp.

15) Coriander Leaves  Chopped - 2 Tbsp.

16) Oil - 2 Tbsp.

17) Water as required.

Procedure : 

1)  In a  bowl  mix together cauliflower, cornflour, salt and pepper powder to taste, ginger garlic paste. Leave to this marinate for 10-15 mins.

2) In a non stick pan add oil and saute this marinated cauliflower for at least 10- 15 mins in medium heat. When it change its color to light brown remove from pan , keep it aside.

3) In a grinder mix together badam and milk, make a smooth paste.

4)  In a pan add oil  and saute the onion until it change it color. Then add Gingergarlic paste , and tomato puree, cook until the rawness goes off .  Now add red chilly, turmeric, salt and sugar, coriander powder and badam paste along with 2-3 tbsp of water.  Saute the masala for few mins , then add fried cauliflower and 5-6 tbsp of water and cover it. Let it cook for 5-7 mins. Add garam masala and coriander leaves.  Serve Hot with rice or roti.

Phulkopir Dum Masala

Phulkopir Dum Masala

Ingredient :

1) Cauliflower ( small) - 1 Nos.

2) Hung Curd (beaten) - 1 Cup.

3) Cumin Seeds - 1/2 Tsp.

4) Ginger Paste - 1 Tsp.

5) Red Chilly Paste - 1 Tsp. ( Take 5-6 red chilly and Soak them in warm water 1/2 hour and grind them in fine paste)

6) Cumin Paste - 1 Tsp.

7) Tomato Puree - 1/2 Cup.

8) Garam Masala - 1.1/2 Tsp.

9) Salt to Taste.

10) Sugar - 1/2 Tsp.

11) Bay Leaves - 2 Nos.

12) Oil -  2 Tbsp.

13)Ghee - 2 Tsp.

14) Water as required.

Procedure :

1) Cut the cauliflower into medium sized florets and blanch them in warm water with salt for few mins. Drain the water and make them completely dry. Keep it aside.

2) In a bowl beat the hung curd without any water and mix well with bay leaves . red chilly and cumin paste. Marinate the cauliflower in this mixer for at least one hour.

3) Heat oil in a pan and temper it with Cumin seeds. Now add ginger paste , cook until its rawness goes off.Add garam masala and fry till it leaves its aroma.

4) Now add tomato puree and saute for few mins, Add cauliflower along with its marination. Mix well  adjust salt and sugar. Cover it well and cook in dam in a low flame for 15-20 mins or until done.

5) This dish will not have any gravy but cauliflower will  look tenderly cooked absorbing all the spices.Add 2 tsp of ghee before serving. It goes excellent with luchi or puri.

BadhaCopir Jhal Posta.

BadhaCopir Jhal Posta.

Ingredient  :

1) Small Badhacopi ( cabbage) - 1 No.

2) Yellow Mustard Paste  - 1 Tsp.

3) Poppy Seeds Paste - 1 Tsp.

4) Dry Chilly - 2 Nos.

5) Bay Leaves - 2 Nos.

6) Methi - 1/4 Tsp.

7)All Purpose Flour - 4- 5 Tsp.

8) Oil - 1 Cup.

9) Green Chilly - 3 Nos.

10)  Salt to Taste.

11) Sugar - 1/2 Tsp.

12) Turmeric Powder - 1 Tsp .

13) Ghee - 2 Tsp.

14) Water as Required.

Procedure : 

1) Cut the Cabbage into six pieces. In a pan , take 5-6 cups of water, add 1/4 tsp salt and steam the cabbage . After 5-10 mins drain the water and them completely dry.

2) In a bowl mix all purpose flour, , little bit turmeric, 1/2 cup of water and salt . Make a thick batter (not very thick), coat the each pieces of cabbage and deep fry  until it change its color to light brown. Keep aside.

3)  In another pan , add 3 tsp of oil. When oil is hot add methi, dry chilly and bay leaves.   Then add turmeric powder, salt and 3- 4 tsp of water. Keep stirring for few mins.

4)  Now add Poppy Seed and Mustard paste.Mix them well , when  oil separated from the masala add fried cabbage pieces, 21/2 cups of water, sugar and green chilly. Cover them and cook for 5-7 mins . When the cabbage is  completely done add ghee and cover it for few mins. Serve hot with Plain rice.

Jhinga Eisha Torcurry

Jhinga Eisha Torcurry

Ingredient : 

1) Ridge Gourds ( torai/Jhinge) - 3 Nos.

2) Poppy Seeds - 5 Tbsp

3) Small Sized Prawns - 250 gm ( headless, shell off , and deveined )

4) Turmeric Powder - 1 Tsp

5) Salt to Taste

6) Mustard oil - 3 Tbsp

7) Onion - 2 (Chopped)

8) Green Chilly - 4 Nos

9)Sugar - 1/4 Tsp

10) Red Chilly Powder - 1 Tsp


Procedure : 

1) Peel skin of  ridge gourds( Jhinge )  and cut in small pieces. Grind the Poppy seeds without adding water.

2) Clean Prawns and apply turmeric and salt. In a pan add oil and shallow fry the marinated prawn.

3 ) Heat Mustard oil in a pan.  When oil is hot add chopped onion and slit green chilly. Add little bit sugar and cook it onion change its color. Now add chopped ridge gourds and turmeric and fry for 2- 3 mins.

4) After that add salt and red chiily powder, mix it and cover it.

5) When the ridge gourds cooked in its own juice add poppy seeds Powder , mix it well if required add little bit water.  Add fried prawns when the vegetable are done.

6) At last add  few drops of mustard oil. Serve hot with plain rice.

Machchar Jhol

Machchar Jhol

Ingredient : 

1) Fish (of your choice )- 500 gm cut into 2. 1/2 inch slices diagonally

2) Turmeric Powder - 1.1/2 Tsp

3) Onion - 2 Nos (Chopped)

4) Garlic Chopped - 1 Tsp

5) Ginger Chopped - 1 Tsp

6) Dry Red Chilly - 2-3 Nos

7) Salt to Taste

8) Mustard Oil - 1/2 Cup

9) Cinnamon  Stick - 1/4 Tsp broken into small pieces

10) Cloves - 4 Nos

11) Green Cardamoms - 4 Nos

12) Bay Leaves - 1 Nos

13) Green Chilly - 2 Nos (Slit lengthwise)

14) Water as Required

15)  Coriander Leaves 2 Tbsp

Procedure : 

1) Wash the fish and apply salt and turmeric over the pieces.

2) Heat oil in anon stick pan. Fry the fish slices in it , first on one side the other till it change it color to golden.

3) Make a fine Paste of onion, ginger, garlic, dry red chilly adding little bit water. Keep it aside.

4) In the same oil add Cinnamon  Stick, Bay Leaves,Green Cardamoms, stir 2-3 time then add the ground paste. Saute until oil separated then add green chilly. stir fry 1-2 mins.

5) Then add 3 cups of  water and bring to a boil. Simmer for 12-15 mins. Add the fried fish before serving ( by which time the fish should be cooked). Garnish with coriander leaves. Serve hot with plain rice.

Dimer Masala Curry.

Dimer Masala Curry.

Ingredient :

1) Boiled Egg – 5 Nos.

2) Onion Paste -  1 Tbsp.

3) Garlic  - 2-3 (chopped).

4) Ginger – Garlic Paste - 1 Tsp.

5)  Red Chili Powder – 1 Tsp (Or as Per your Taste).

6) Coriander Powder - 1.1/2 Tsp

7) Turmeric Powder   ½ Tsp.

8) Garam Masala Powder 1 Tsp

9) Cumin Seeds – ¼ Tsp

10) Tomato Puree -  ½ Cup

11) Cream – 2-3 Tsp

12) Salt to Taste.

13) sugar- 1/2 Tsp  ( to cut the sourness of tomato)  

13) Oil for Cooking.

14) Green Chilly  2 nos  (Finely Chopped).

15) Coriander Leaves – 1 Tbsp.

Water as Required

Procedure :

1) Boil the egg and keep aside.

2) Heat oil in a pan . When oil gets hot  add cumin seeds. After few seconds add green chilly, chopped garlic and onion paste. Sauté well until it change its color , then add ginger garlic paste, turmeric powder, red chilly powder, coriander powder and tomato puree.

3) . Mix it well and cover it for few  mins. After few mins add garam masala and some water, mix and cover it again. Cook it about 7- 8 mis. Once the gravy become thick  add some more water( depend on how much gravy you want),   salt and sugar mix it well. Allow it to cook  for few mins, then add  cream. Mix it and add boiled egg. Cook it for few mins . Add coriander leaves and switch off the gas.  Serve hot with plain rice or roti .

Dim Omelet Torcurry -Sylheti Recipe

Dim Omelet Torcurry

Ingredient : 

1) Dim(Egg) - 3 Nos.

2) Onion Chopped - 3 Nos.

3)  Tomato Chopped - 1 No.

4) Green Chilly - 3 Nos.

5) Ginger Garlic paste - 1 Tsp.

6) Turmeric Powder - 1 tsp.

7) Red Chilly Powder- 1 Tsp.

8) Coriander Powder- 1 tsp.

9) Garam Masala powder - 1 Tsp.

10) Salt to taste.

11) Oil - 4 Tbsp.

12) Coriander Leaves Chopped - 2 Tbsp.

13) Water as Required.

 Procedure : 

1)  Make Omelet of three eggs adding little bit chopped onion, green chilly, coriander leaves and salt. After the omelet is made cut into square pieces and keep it aside.

2) In a pan heat oil add chopped onion and fry until it change it color. Then add ginger garlic paste and chopped tomato, mix it well. When tomato become soft add turmeric powder , chopped green chilly, red chilly powder, coriander powder along with 2-3 tsp of water, Cook until masala losses oil, now add square omelet and stir it for 1 mins. Now add 1/2 cup of water, mix well and cover it for 4-5 mins.

3) After that sprinkle 1 tsp of garam masala and chopped coriander leaves. This recipe is Easy to make but its taste is not compromised .Have it with Roti or Chapati.    

Begun Doi Torcurry

  Begun  Doi  Torcurry

Ingredient : 

1) Brinjal :  300 gm ( Dice them put them Water).

2) Hung Curd - 50 gm.

3) Green Chilly - 2- 3 Nos.

4) Ginger paste - 1/2 tsp.

5) Fennel Seeds Paste - 1/2 Tsp .

6) Turmeric powder - 1/2 Tsp.

7) Red Chilly Powder - 1/2 Tsp.

8) Coriander Powder - 1 Tsp.

9) Cumin Seeds- 1/4 Tsp.

10) Oil for frying and cooking.

11) Salt to taste.

12) water as Required.

Procedure : 

1)  Deep fry the diced brinjal  pieces and keep it aside

2) In a pan heat 2 Tbsp Oil . Add 1/4 Tsp of cumin seeds. When the Cumin seeds start spluttering add 1 tsp of ginger and fennel seed paste.

3) Beat the curd and add to the mixer, Stir Continuously and cook it in low flame ,add turmeric powder, red chilly powder and coriander powder mix it with 2-3 tsp of water. Cover it for 1-2 mins. Then remove the cover and add fried brinjal , slit green chilly and salt.  Let it cook for another  5 -6 mins over low flame.  Serve this Doi Begun with rice or

Eisha Mach -er Torcurry

Eisha  Mach -er Torcurry

Ingredient :

1) Eisha  Mach (Prawn) - 250 gm.

2) Ginger Grated - 1 Tsp.

3) Garlic Chopped - 1 Tsp.

4) Tomato Grated - 1 Cup.

5) Onion Grated - 4 Tbsp.

6) Cinnamon Stick - 1.

7) Cloves - 3-4.

8) Green Elichi - 3-4.

9) Badi Elichi - 1.

10) Nutmeg Grated - 1 Pinch.

11) Salt to Taste.

12) Red Chilly Powder - 1 Tsp.

13) Turmeric Powder - 1 Tsp.

14) Coriander Powder - 1 Tsp.

15) Cumin Powder - 1/2 Tsp.

16) Oil - 4 Tbsp.

17) Coriander Leaves Chopped - 2 Tbsp.

18) Water as Required.

Procedure :

1) Clean and devained  the Prawn  and marinate with turmeric and salt.

2) Heat oil in a pan and shallow fry the prawn till golden.

3) In another Pan heat oil and add grated ginger and garlic and saute till golden.

4) Then add grated onion and fry until it change its color. After that add grated tomato, coriander powder,red chilly powder, turmeric and salt to this masala.

5) Roast the whole spices in a non stick pan and grind them in a powder.

6) Add this whole spice powder to this prepared masala. Now add shallow fried prawns to the masala and cook for 2-3 mins. Add  4-5 Tsp of water , mix it . At last add chopped coriander leaves . Serve hot with boiled rice.

Aloo Motor Torcurry

Aloo Motor Torcurry

Ingredient :

1) Potato -  4- 5 (Medium size).

2) Green peas – 2- 3 Tsp.

3) Onion  Chopped  - 2 ( Medium Size).

4) Ginger Garlic Paste – 1 Tsp.

5) Cumin Seeds – ¼  Tsp.

6) Green Chilly Chopped – 2 nos.

7) Turmeric Powder  1.1/2 Tsp.

8) Red Chilly Powder  1 Tsp (Or as per your Taste).

9) Coriander Powder  - 2 Tsp.

10) Garam Masala Powder  - 1 Tsp.

11) Tomato  Chopped  – 1 (Medium).

12) Cashew nut  Paste –  8 – 10.

13) Salt to taste.

14) Sugar – ½ Tsp.( to suppress the sourness of tomato ) 

15) Cream – 2 Tsp.

16) Oil for Frying.

17) Water as Required.

18) Coriander Leaves  Chopped  1 Tbsp.

 Procedure :

1) Boil the Potato , peel  them and deep fry the potato. Keep aside. Slightly Boil the green peas also.

2) Heat oil in a pan.  When oil get hot add cumin seeds.   Then add chopped onion and cashew nuts. Saute them until onion change its color.  Add chopped green chilly, tomato  and ginger garlic paste,  mix it cook until raw flavor of garlic gone. 

3)  Now add turmeric powder, red chilly powder, coriander powder mixed with little bit water. Cooked it for 5 mins  and grind them in a fine paste.  Pour this paste in the same pan . Cook it for 5 mins , then add water(how much gravy you want in your curry) , sugar and   salt as per your taste cover it with a lid.

 4) After  2-3 min add fried potato and boil green peas, mix well and simmer for 5 mins . add cream , garam masala and coriander leaves. Mix it well.  Serve hot with rice, roti, puri or paratha.

Mokha Paturi

Mokha Paturi

 Mokha Mach Cooked in Banana Leaf

Ingredient :

1) Mokha Mach  250 GM

2) Mustard paste  5 – 6 Tbsp

3) Turmeric Powder  1-1.1/2 Tsp

4) Red Chili Powder 1 Tsp (Or as Per Your Taste)

5) Onion 2 Nos (Cut into Slices)

6) Salt to Taste

7) Green Chilly  4 – 5 Nos(cut them in lengthwise) 

8) Mustard Oil 3 – 4 Tbsp 

9) Banana Leaves Cut into squares

Procedure :

1) Clean the mokha fish and remove its head and tail.

2) Make a marinate with mustard paste, turmeric powder, red chilly powder, green chili, onion slices, salt and mustard oil. Mix it very well. Now add  mokha fish to the marinate. Mix this lightly. 

 3) Take banana leaf,  place this in a warm tawa for few seconds to make it  little bit soft. Now take 3-4 tbsp of marinated fish , wrap the banana leaf and make it into a parcel securing the top with a toothpick  or u could use a thread. Similarly make parcel of remaining fish.

4) Place a tawa or flat pan on the gas stove. Arrange all  the parcel on the tawa and cover it with a lid.  Let it cook for low flame 7-8 mins on each side. You would notice that the banana leaves would turn color into light brown. Grilling them in the pan with the banana leaves give it a very good flavor.  Dish is ready to serve with plain rice.

Mokha Mach - Aar Begun Rosha

Mokha Mach - Aar Begun Rosha

Mokha Mach - Er Begun Rosha (mocha fish  cooked with eggplant)

Ingredient:

1) Mocha mach – 150 gm.

2) Eggplant - 3-4(long) cut into long strips

3) Onion 2- 3 (chopped)

4) Tomato - 1 (cut into long strip)

5) Green chili  - 3 to 4(cut into lengthwise)

6) Turmeric powder – 2  tsp

7) Red chili powder – 2.1/2 tsp (as per your taste)

8) Coriander leaves  - 1 bunch

9) Salt to taste

10) Water as required

11) Refined oil for cooking

Procedure :

1) Clean the mokha mach , remove its head and tail.

2) Add ½ tsp of turmeric powder  into the fish and slightly rub it.

3) Heat oil in a non stick pan.  When oil is hot saute the mokha fish ( not to much, only the raw flavor  of fish should  gone) .

3) After sauteing  the fish , in same pan add 2 to 3 tsp  oil and fry the eggplant adding little turmeric. When the eggplant slightly cooked and change its color  remove it from the pan .

4) In same pan add 4-5 tsp of oil . when oil get hot add chopped onion , saute it until it change its color,then add turmeric powder, red chilly powder with 3-4 tbsp of water. Saute the masala about 2-3 mins then add fried eggplant and sliced green chilly. Mix it well . saute it 2-3 mins then add the fried mokha fish mix this gently.

.

5)  Add salt and tomato slices  . after 2-3 mins add 1  to 1.1/2 cup of water and cover it.

6)  5 to 6 mins later  remove the lid mix it one more time . if eggplant get cooked,and the gravy is little bit thick then  add coriander leaves .This curry or rosha is little thick . serve hot with plain boiled rice.

Aloor Torcurry With Bari

Aloor Torcurry With  Bari

Ingredient :
1)  3 Medium Size Potato.
2)  1/2 Cup Bari .(Small Dumpling Made of Dal Dried in Sun Light)
3)  1/2 Tsp Turmeric Powder.
4)  1/2 Tsp Red Chilly Powder .
5)  1.1/2 Tsp Cumin Powder.
6)  1 Tsp Coriander Powder.
7)  1.1/2 Tsp Garam Masala Powder.
8)  1/2 Tsp Pach Phoran.
9)  2 Dry Red Chilly.
10) 1 Bay Leaf.
11) 4 Tbsp Cooking Oil.
12) Salt to Taste.
13) Water as Required.


Procedure
1) Peel the potato & dice them into 1/2 inch cubes.
2) Heat the oil in a pan and fry the bari . keep it aside.
3)  In the same oil fry the potato . keep it aside
4) In the same pan heat 2 tbsp of oil , add pach phoran , dry chilly and bay leaf.
5) when pach phoran sputters add all the dry spices except garam masala  mix with little water. Stir fry for 3 to 4 mins .Then add fried potato and  bari  mix it well.
6)Stir in the salt and add 4 cups of  water .
7) Cover it  and cook until potatoes are done.
8) Add garam masala.  Maintain the consistency how much gravy you want .
9) Serve hot with plain boiled  rice or roti.

SHIDOL CHUTNEY

          

                                                                   

History of Shidol:Shidol is a traditional fermented fish popular among Sylheti , Khasi, Kacari & Manipuri Community of  North –East India and Sylhet,because of its typical flavor and aroma.

                                           Shidol chutney (without fish bone)

Ingredient : 

1)Shidol 50 gm              

2) Onion   5 to 6 Nos Finely Chopped

3) 15 to 20 Cloves of Garlic Finely Crushed 

4) 1 Tsp Chopped Green Chilly 

5)  1.5  Tsp Turmeric Powder (Halood)

6)  2 to 3 Tsp of Red Chilly Powder

7)  Salt to Taste 

8)  Mustard or Refined Oil

9)  Water as Required.

Procedure  :

 1) Once you have gathered the ingredient , first of all wash the shidol and remove its head & skin.

In a small pot heat 2 to 3 cups of water, at the boiling state add the shidol   and after 2 - 3 mins you

will get the extract of shidol .Now sieve the extract of shidol in a bowl without its bone . keep it 

aside.

2) Heat the oil in a large non stick pan on medium heat . when the oil is hot add the finely chopped 

onion and green chilly with a pinch of salt . Mix it well and cover it . After few mins remove the lid 

& add the crushed garlic , mix it.  Cook it until onion change it color in light brown . Now add 1/2 tsp 

turmeric and 2 to 3 tsp of red chilly powder (red chill according to your taste how much spicy you 

want) & 2 to 3 tbsp of water , mix it well. 

3) When the masala  get cooked add the extract of shidol adding salt according to taste  mix it well.

Cook it in low heat & don't forget to stirring it after some time otherwise it will stick in the bottom.

when the water  evaporate you will get the nice and delicious shidol chutney . serve it with plain 

boiled rice.