Tried this delicious mushroom curry from the net and boy, it was awesome. Made some changes here and there with adjustment of quantity of tomato and of course my bong soul compelled me to sprinkle a pinch of sugar while frying the onions and the end result is a mildly tangy spicy curry.
Ingredients
- mushroom - 1 cup, chopped
- capsicum - 1, chopped
- Onion - 1, chopped
- Tomatoes - 1 big, pureed
- Cumin powder
- Red chilli powder
- Coriander Power
- Garam masala powder
- Ginger Garlic Paste - 1 tbsp
- Kasuri Methi - 2 tsp
- Oil
- Coriander leaves
- Salt, turmeric, sugar
Clean mushroom, slice and keep aside.
Heat the oil, add cumin. Allow it to crackle, then add red chillies and fry for a minute. Add onions and fry.
Add ginger garlic paste and saute till onions turn slightly brown. Then add the tomato puree and fry for 3 - 4 mins till the raw smell disappears.
Then add the chopped green chilli, turmeric, red chilli powder, coriander powder, garam masala powder and salt - mix well and fry for few mins.
Next add the capsicum, saute well - but retain its crunchiness. Sprinkle a little water if it's very thick.
Add the mushroom and mix gently until well combined.
Simmer for 10 mins and keep the dish covered so that the mushroom gets cooked, becomes soft and is blended with the gravy.
Once the mushroom gets soft, simmer for 2 mins, then add kasoori methi soaked in water.
Adjust the seasoning with a sprinkle of sugar if you like. Garnish with Coriander leaves.
Goes well with chapattis. We had it with plain rice and dal.
A regular in my kitchen, this slightly tangy dal is best enjoyed with plain rice and some pakora by the side. Those who faces struggle to feed dal to their kids can try this.
Ingredients
- Musur Dal - 1 Cup
- Tomatoes - 2
- Mustard Seeds - 1 tsp
- Chopped Garlic - 1/2 tbsp
- Finely chopped ginger - 1 tsp
- Dry Red chilli - 2
- Green chilli - 2
- Salt, Turmeric, Sugar
Wash and boil the dal with a pinch of salt and turmeric and slitted green chilli. Keep aside.
Chop the tomatoes roughly. In a non stick pan, add oil, then add the mustard seeds with broken dry red chilli. Let it splutter.
Now add the chopped ginger and garlic and fry till fragrant.
Add the chopped tomatoes with a pinch of salt and cook covered till it is mashed.
Pour the dal and let it boil for 5 minutes over low heat. Adjust the seasoning. If you like the sweet and sour taste, you may add a spoonful of sugar.
Remove from heat and add a tbsp of Ghee. Keep covered.
Serve with love.
Our humble Pangash fish has its new Avtar in the form of Basa, which has flooded the super market now a days. Some fillets were sitting in my fridge, so last Saturday I quickly chopped some basic ingredients and mix them up with Basa over low heat, it tastes awesome.
Ingredients
- Basa fillet - 500 gms
- Onion - 1, medium, chopped
- Ginger julienned - 1 tsp
- Garlic, chopped - 1 tsp
- Tomato - 1 , chopped
- Capsicum - 1 , cubed
- Cumin - whole - 1/2 tsp
- Bay leaf - 1
- Whole red chilli - 2-3, chopped
- Cumin powder - 1 tsp
- Salt, turmeric
- Sugar - a pinch
- Oil
Cut the fish fillet into cube and rub salt and turmeric. Keep aside for 10 minutes.
In a pan, heat mustard oil. Then fry the fish cube till golden brown. Keep aside.
In the same pan, add some more oil if required. Then add the bay leaf, whole cumin and dry red chilli.
Then add chopped onion and fry till golden brown. Then add chopped ginger and garlic and continue frying. After 1 minute, add the tomators too and let it become a mash.
Next goes the masala powders, i.e. salt, turmeric and cumin powder. You may add some chilli powder if you like it extra hot. Fry the masalas with a splash of water.
Add a cup of water and let it boil. Then add the fried fish cubes. After 30 seconds, add chopped capsicum. Cook for 5 minutes over low heat, till the water is reduced and gravy thickens.
Adjust the seasoning. When fish cubes are cooked thoroughly, remove from heat and sprinkle some garam masala powder.
Serve with roti or rice.
An old world recipe where fresh small fishes are slow cooked with various spices over very low heat and resulted in a divine dish.
Ingredients
- Mourola Machh - 300 gms
- Mustard and Poppy seed paste - 3 tbsp
- Green chilli paste - as per taste
- Onion - 1, chopped
- Methi seeds - 1/2 tsp
- Mustard Oil
- Salt and Turmeric
Wash and clean the fishes. Marinate the fish with mustard and poppy seed paste, salt, turmeric, green chilli paste and 1 tbsp of mustard oil for 30 minutes.
Heat a generous amount of mustard oil in a pan, when it is hot, add the methi seeds.
When the seeds turn black, remove from heat and discard the seeds. The idea is to infuse the smell into the oil. Next add the onions and fry for 30-40 seconds.
Spread the onions evenly onto the pan and then pour the marinated fish mixture into it. Spread it carefully with a spatula.
Lower the heat to the minimum and cover the pan with a tight lid. Let it simmer till the oil comes out of the surface and the fish is cooked.
Enjoy with plain rice with a dash of lemon.
Rui or Rohu fish is a very common feature of Bengal and the other delicacy is posto. When they are combined together, a masterpiece is born.
Ingredients
- Rohu Fish - 8-10 pieces
- Poppy Seed - 4 tbsp
- Onion - 4, small
- Green chilli - as per taste
- Curd - 1 heaped tbsp
- Mustard oil
- Turmeric
- Salt
Smear the fish pieces with salt and turmeric and keep aside.
Make a paste of poppy seed and green chilli with a pinch of salt.
Fry the fishes in mustard oil till golden brown. Keep aside.
In the same pan, add some more mustard oil, then add a pinch of methi or fenugreek seed. Once it turns black, remove it with a spoon. Now add chopped onion with a pinch of salt and sugar. Fry till brown.
Add the poppy seed paste and turmeric with pinch of salt, if required. Fry till the water is evaporated completely and oil comes out of the masala.
Add a cup of hot water and let it boil. Then add the fried fish pieces carefully.
Cook over medium heat till the fish is cooked thoroughly and gravy reaches the desired consistency.
Serve with plain rice.
