Recipe of the day: Fish Curry with potato and Cabbage

Hello foodies! Are you love to cook with vegetables? In the winter season, there are lots of vegetables we can find in markets. In Bengal, we have some own recipes with this fresh vegetables which can easily compete with Western soups and they are so tasty as well! Today, I’m going to share one of them. Try it and share your experiences……

Fish Curry with potato and Cabbage

Ingredients:

1. Fish (any big size):-                            4 pieces
2. Cabbage (small): -                               1 piece.
3. Potato: -                                             2 pieces 
4. Ginger paste: -                                    1/2 teaspoon
5. Tomato (slice in four pieces):-            1 piece
6. Green chili: -                                       3-4 pieces
7. Red Chili Powder (if you want):-          1/2 teaspoon
8. Kashmiri red Chili Powder: -                1 teaspoon
9. Cumin Powder: -                                  1/2 teaspoon
10. Coriander Powder: -                            1/2 teaspoon
11. Turmeric Powder: -                             1/2 teaspoon
12. Cumin Seeds: -                                    1/2 teaspoon
13. Bay leaf: -                                           2 pieces
14. Mustard / Refined Oil: -                     1 Cup(150gm)
15. Sugar: -                                              1/2 teaspoon
16. Salt: -                                                 to taste

Process:

• Cut the cabbage in medium cube and potatoes in 4 rectangular pieces.
• Full heat the oil in a pan and fry the fishes.
• In the same oil, pour in the bay leaves and cumin seeds.
• When it smells, add the potatoes, turmeric powder. Salt and fried still color of potatoes should take up a bit of brownish.
• Now, add the ginger paste, tomato & fry for 2-3 min.
• Add ¼ cup water with rest of the powders of ingredients, sugar and sliced cabbages. Cook for 2-3 min.
• Add about 500ml. of water and stir well.
• Add the fried fishes, green chili and mix well.
• Cover and let it cook for 10 minutes on low flame.
• Take it off the flame when the potatoes are well cook.
• Garnish with fresh green chilies and serve hot with plain rice or roti.  

Tips of the day

1. To clean mineral deposits from a clogged shower head, boil it with half a cup of white vinegar and one quart of vinegar for a while. 

2. Take 1 tbsp olive oil and mix with 2 tbsp of fresh cream, leave it on the face for 10 minutes and then wash your face with warm water. Your dry skin turns into soft and silky!

Good bye till the next post, coming soon! Please share your views about my blog; it’s very important to me. Also your likes and dislikes or if you want anything to know, please share here. We have started our first Giveaway in the page! Join and win big….take care and enjoy the weekend……Namaskar.

Recipe of the day: Patisapta

Hello foodies! After a long time, I’m feeling better and able to rich you, because of my illness! Hope, now the journey will be smooth and healthy……..

How are you? Are you enjoying the winter? It is my favorite season. Today, I’m going to share a recipe, which is made in a Bengali Festival, celebrated in the winter. Also, we make it in the Holi, too! Hope you like it….

  Patisapta

 

Ingredients:

 

For the Batter for Crepes/Pancakes: 

1.  Flour:                                         2 cups
2. Semolina (suji):                          ¼ cup
3. Rice Flour (Chaler guro):           2 tablespoons
4. Milk:                                           to need
5. Ghee/ refine oil:                          ½ cup

For the filling:

1. Grated Coconut:                       3 cups
2. Kheer/ condenced milk:           1 cup
3. Jaggery / Sugar:                       1cup           
4. Cardamom Powder:                 ½ tablespoon

                 Or

   Cardamom Pods:                      3-4

 

Process:

Patisapta

 

For the filling:

The filling

 

1. In a saute pan, mix the Coconut and sugar/ Jaggery together and then place the pan over a simmering flame stirring continuously.
2. Add the kheer/ condenced milk and Cardamom Powder, and keep stirring till the mixture is moist and turns a little brown and sticky. The consistency should be granular.
3.  Take out of the flame and keep aside.

   

For the Crepes/Pancakes:

The batter

1. Mix all the dry ingredients in a bowl and add in the milk to form a medium thin mix with constant stirring   to avoid lump formation. The batter should be thin, smooth and free flowing.
2. Let it rest for 1 hour or a minimum of ½ hour.

The pancake

1. To make the pancake heat a non-stick flat frying pan.
2. Add in a bit of ghee/ oil and let heat. 
3. Then pour a medium ladle full of batter steadily and spread it evenly onto the pan moving the batter with back of the ladle (This has to be done quickly before the batter sets). 
4. You will know the pancake is done when the top is all set. That should take about 3-4 minutes per piece.   

  

      

1. Put in a bit of filling in the center and fold both the ends.
2. If you want to apply some more ghee this is when you can do it.
3. The pancake should not be very red but just well done and slightly reddish or it can be left white as well. 
4.  Serve hot or cold.

* This will keep in the refrigerator for a week; not that last even that day.

Tips of the day

1. Add a teaspoon of canola oil in the water before boiling the rice to separate each grain after cooking.
2. Put a few leaves of mint in the container of rice to keep insects at bay.

Well, now the time to leave friends! Please share your views about my blog; it’s very important to me. Also your likes and dislikes or if you want anything to know, please share here. We are going to start the first Giveaway very soon! Keep watching the blog and page. Till then….. bye….take care……Namaskar.

Recipe of the day: Narkel-Cholar Dal (Chana Dal with Coconut)

Hello foodies! How are you? Today, I’m going to share with you a Bengali recipe, which perfectly goes with hot puris in a cold evening! Try it and share your experience with me….

Chana Dal with Coconut

Ingredients:

1. Bengal gram (Chane ki Dal):                     1 cup
2. Coconut(cut into small pieces):                ½cup,
3. Green chili:                                              4-5
4. Ginger paste:                                           2 tablespoon
5. Cumin Seeds:                                           1/2teasp.
6. Dry Red chili:                                           1
7. Turmeric Powder:                                     1 teaspoon
8. Sugar:                                                      1 teaspoon
9. Cooking oil:                                               3 tablespoon
10. Ghee:                                                        1 tablespoon
11. Salt:                                                         to taste

Preparation:

 

• Soak the pulses for half-an-hour before preparing
• Put the soaked pulses along with salt in a pressure cooker with ample water so that the dhal remains 1cm below the water level, cook till three whistles of the pressure cooker.
• Take out of flame, let the pressure cooker cool.
• Open the lid, add ginger paste, turmeric, sugar – mix well with the dal.
• Heat oil in a heavy bottom wok and fry the coconut pieces till brownish, take out and keep aside
• In the same heated oil add the dry red chili, cumin seed and fry till then turn a darker shade. Pour the boiled dal in it. Add the fried coconuts, green chilis and little more water if required.
• Cook till the dal attains the desired consistency.
• Add the ghee before turn the gas of.
• Serve it hot with puri or luchi.

Tips of the day

1. Place a betel (paan) leaf over the leftover idli and dosa batter to prevent them from becoming sour.
2. Hang a peacock feather on the wall, lizards will leave your house.

  

 Well, now time to leave! We have ended the contest ‘Foodie of the Month’, and going to start a Giveaway for you! Keep watching the blog and the page. Bye till next post......enjoy weekend with your family……Namaskar.