Steamed Hilsa a.k.a Ilish Bhapa

With the first rain drop of the season, the thing that comes to the mind of all Bengalis is Ilish. Being a bengali I think--

'Duh! Why haven't I posted it before, I have cooked it a million times and yet I hadn't'...Silly me! But it's better to be late than never...So the fish which is so famous that it's the national fish of Bangladesh is here cooked traditionally to get your mouth drooling.... I hope you enjoy it..

Ingredients:

Hilsa fish 5-6 pieces washed well.

Mustard Paste(Shorshe bata) 2 1/2 tablespoon.

Poppy seed paste (posto bata) 2 tablespoon.

Yoghurt (Doi) 2 tablespoon. 

Mustard oil (Shorsher tel) 4 tablespoon. 

Turmeric powder ( holud guro) 1/4 teaspoon. 

Green chilies 4-5 slit.

Salt to taste.

Water as required. 

Method:

First make a paste with mustard seeds, poppy seeds, 2 green chilies, yoghurt, turmeric powder, salt and add water as required. Do not add too much water or it will go runny, just enough to make a smooth paste.

Marinade the fish with the paste and let it rest for 5-10 mins.

Now,in a steel round tiffin box add the fish and cover it with the paste all over properly.

Add a generous amount of mustard oil and rest of the slit green chilies. 

Seal it with the cover.

Now, on a big skillet place a ring and place the tiffin box over it.Add hot water from the sides upto touching half of the sides of the tiffin box.

Turn on the heat and let it cook for 30 mins.

Once done, take it off the heat and serve it with hot plain white rice.

It's simple and 'minimal utensil recipe' as I like to call it...Tempting, isn't it? 

Mum's Birthday Part 1: Doi(Curd) Potol(Parwal/Pointed Gourd).

This was the 2nd main-course served with cumin rice and the stuffed bell pepper.

Ingredients:

Potol/Pointed gourd 6-7 pcs.
Sour curd 3 tbsp.
Onion paste 1 tsp.
Ginger paste 1/2 tsp.
Garlic paste of 2 cloves.
Cumin powder 1 tsp.
Coriander powder 1 tsp.
Cashewnut paste 1 tbsp.
Ghee 1 tsp.
Garam masala powder 1/4 tsp.
Whole garam masala.
Turmeric powder 1/4 tsp.
Red chilli powder 1/2 tsp.
Green chilly paste 1/4 tsp.
Salt and sugar to taste.
Mustard oil for frying.
Curry leaves (optional).

Method:

Skin the gourd and slit it length wise slightly and marinade it with salt and turmeric powder.

Pour mustard oil in a skillet,and fry the marinaded gourd.Keep aside in a paper towel.

Reduce the oil in the skillet to just 1 tbsp and add the whole garam masala spices(clove,cinnamon,green cardamom,black pepper) along with curry leaves.

Add onion paste,ginger-garlic paste,and fry it slightly.

In a bowl of 3 tbsp of water add cumin powder,coriander powder,salt,sugar,curd,red chilly powder,green chilly paste,turmeric powder and mix them well into a liquid paste.

Add it to the skillet and let it cook.Then add cashew paste and cook until the oil is released.

Now add the fried gourd and water as required and cover it with the lid.

Let it cook until the gourd has softened.

Reduced the flame and add the garam masala powder and ghee.

Stir it one last time and serve it in a wide bowl.

Tastes good with hot rice or pulao. Enjoy!

Mum's birthday Part 1:Stuffed Bell Pepper

I personally, love Saturdays as you know the next day is a Sunday and no work and all play but on Sundays there is a boredom atmosphere.Generally,next day you got to go to work and a sad feeling takes over..ha! ha! ha! (too dramatic) But we can't help it we have to get our asses back at work every Monday,so I really don't like Sundays...Saturdays are far better nah...

You can relax with a book or watch films or even party out with friends,weekends are always super good.

But today is special not because its just a random Saturday,instead we celebrated my mother's belated birthday.I know! I know! why 'belated' because my grandmother passed away and for a year we are not to celebrate any occasion..so now you know.

Enough talking,here is the recipe... 

Ingredients:

Bell Pepper 4 pcs. 
Potato,boiled and mashed 1 medium
Paneer (cottage cheese),grated 100 gm
Cashew nuts,coarsely ground 5-6 pcs
Raisins 8-9 pcs
Dry mango powder (amchoor) 1 tsp.
Red chili powder 1 tsp
Cumin powder 1 tsp
Garam masala powder 1 tsp
Fresh coriander leaves,finely chopped a few sprigs
Salt to taste
Oil 1 tbsp
Onion ,chopped 1 medium
Ginger,chopped 1 inch piece
Green chilies,chopped 2
Cheese 1/2 cup.

Method:

Slice off thinly from the tops of the peppers and remove seeds to make them hollow. 

Similarly slice off thinly from the bottom so that it stand steady when placed on a baking tray.

Mix well potato, paneer, cashew nuts, raisins, amchoor, red chili powder, cumin powder, garam masala powder, coriander leaves and salt.Keep aside.

Preheat oven to 225 degrees.

Heat oil in a pan and add onion.Cook till translucent and add ginger and green chilies.

Mix in potato mixture and continue to cook for two minutes.

Divide this mixture evenly into four portions and stuff into the prepared shells.

Sprinkle cheese and place on baking tray.

Bake at 225 degrees for fifteen minutes.

Serve immediately.

For a change,mom enjoyed a free day and my brother and I got the kitchen to ourselves...Cooking for her.Enjoy!