Recipe of the day: Rui Posto

Hello foodies! Today I’m going to share a special Bengali Fish cuisine - ‘Rui Posto’. You can find so many recipes of this dish. People use Cumin seeds, Kalonji or Coriander; but I will show you how to cook the authentic recipe of ‘Rui Posto’, exclusively in Bengali style! Here I go…….

 

Rui Posto

 

Ingredients:

1. Rui/Rahu fish:           300gm. (4/6 pieces)
2. Green chilies:            6-8 pieces
3. Poppy seed paste:      50gm.
4. Salt:                          to taste
5. Mustard oil:               2 cup

Method:

• Wash the fish and marinade with turmeric and salt and keep aside. 

• Now heat the oil in a kadai and fry the fish till golden brown. 

• In the remaining oil add green chilies and when they splatter add the poppy seed paste and fry. 

poppy seed paste

• When oil separates from gravy add water, salt and the fried fish. Mix well and bring the gravy boil.
• Let the gravy boil till it becomes thick.
• Now remove the kadai from heat and garnish with green chilies.
• Serve it with steamed rice.

 

Recipe of the day: Gulab Jamun

Hello dear foodies! Another celebration in India today – Ganesh Chaturthi! Almost all the Indians are celebrating this festival. Lord Ganesha is not only prayed but also loved by all Indians. Lord Ganesha loves to eat ‘Modak’, a special sweet dish; but he do not refuse anything, his admirers offer with love! Ganesha is so much foodie like we Indians, and that’s why we pray him like as our friend, son, brother – a part of our family and as we like to see him! This year, I want to make Gulab Jamun for Lord Ganesha, for a change! Let’s see, how he likes it!
Gulab Jamun is a very common sweet dish in India. There are so many process to make Gulab Jamun! To give it little of Bengali touch, I added some chenna (cottage paneer) to make it more soften. Try it in home for your Ganesha.............

 

Gulab Jamun

Ingredients

1. Mawa (khoya) (grated):          1 1/2 cups
2. Chenna (Cottage Paneer):       1/4 cup
3. Soda bicarbonate:                  1/4 teaspoon
4. Refined flour (maida):            3 tablespoons
5. Green cardamom powder:       1/4 teaspoon
6. Sugar:                                    2 cups
7. Water (for syrup):                 2 cups
8. Ghee or Refine Oil:                to deep fry

 Process for Syrup:

• In a heavy bottom pan bring the water and sugar to a boil. Stir so that the sugar does not get burnt at the bottom.
• Once it comes to a boil pound and add 2 green cardamoms and let it simmer on medium flame till its thick.
• Once done it would be thick and sticky (almost 12-15 minutes). keep this warm.

 

 

Method:

• Mix the grated khoya and mashed chenna along with soda bicarbonate, refined flour, green cardamom powder and a little water to make a soft dough.
• Divide the dough into sixteen equal portions and shape into balls.
• Heat ghee/oil in a kadai. Add the balls and deep fry on low heat till golden in colour. 

• Soak the fried balls in the sugar syrup for atleast fifteen to twenty minutes before serving.
• Serve hot or cool to Lord Ganesha with lots of love.

Happy Ganesh Chaturthi

 

Recipe of the day: Doi-Ilish (Hilsa with Curd)

Hello foodies! How is life there in monsoon? We are just about to dip in water!! Ha ha………actually, since last Tuesdays, we have rain continuously and we afraid, that may be, this year we are going to see flood  in our place! But, the best part of it is that; we can taste various fishes for this rain! And, we find lots of fresh Hilsa in fish-market! So, our weekends become Ilish-Festival now! Today I’m going to share a special recipe from my kitchen.

Fresh Hilsa in Fish-Market

Hilsa itself is a cuisine. This fish has a wonderful flavor in it, so no need to add lots of spices to cook it. Ilish, also  spelled Elish, is a popular fish to eat among the people of South Asia. It is a tropical fish, but the most popular fish in Bengali. It is the national fish of Bangladesh and extremely popular in parts of India such as West Bengal, Odisha, Tripura, Assam and Southern Gujarat. Ilish also can be found in India's Assamese-, Bengali-, Oriya- and Telugu-speaking region.  Today’s  recipe is ‘Doi-Ilish’; a Bengali delicious delicacy. It is said that this dish was originated in Bangladesh. Try it, it’s really delicious!

Doi-Ilish (Hilsa with Curd)

Ingredients:

1. Hilsa:                                6 piece
2. Curd:                                100gm
3. Green chili:                       8-10 pieces
4. Mustard Seeds:                4teaspoon  
5. Black Cumin Seeds:           ¼ teaspoon
6. Turmeric Powder:             ½ teaspoon
7. Mustard Oil:                     1Cup (150gm)
8. Salt: -                               to taste

Process:

 

• Wash the fish and marinate with turmeric powder & Salt before cooking.
• Make a paste of mustard seeds and 2-3pieces of green chills.
• In a bowl mix the curd and the mustard paste, add the turmeric powder.
• In a fry-pan, heat mustard oil & fry the fish for 30sec.
• In the same oil, add the black cumin seeds to temper and let them splutter.
• Turn the heat to low and add the curd and mustard paste, 1/4cup of water and salt.
• Stir for a minute and add the fishes and rest of green chills.
• Now, pour little more water and stir once.
• Lid on, cook in low heat for about 6-7 minutes.
• Take it off the flame when the fishes are well cooked.
• Serve hot with Rice.

Today’s Tips

1. In monsoon, don't forget to apply talcum powder to your foots, before  put them in shoes. It protects your foots from fungal infections.

2. In monsoon, wash all the vegetables and green leafy vegetables (Saag) with luke-warm water to safe your family from illness.