DATA DIYE CHARAPONA MACHER JHOL

BABY ROHU FISH WITH DRUMSTICKS CURRY/DATA DIYE CHARAPONA MACHER JHOL

                                                                    (SERVES TWO PERSONS)

INGREDIENTS

1.       BABY ROHU FISH- 2 PIECES ( CUT AND WASHED PROPERLY)

2.       TENDER DRUMSTICKS

3.       ONION( 1 MEDIUM SIZE)

4.       2 GREEN CHILLIES

5.       SALT AND TURMERIC POWDER- HALF TEASPOON EACH

6.        GINGER – 1 SMALL CUBE ( OPTIONAL)

7.       MUSTARD OIL- 2 TABLESPOON\

METHOD:

1.       IN A PAN PUT ONE TABLESPOON OF OIL AND FRY THE FISHES WITH SMALL AMOUNT OF SALT AND TURMERIC POWDER.

2.       NOW KEEP ASIDE THE FISHES AND MAKE A PASTE OF ONION, GINGER AND ONE GREEN CHILLY.

3.       IN A MICROWAVE OVEN BOIL THE TENDER DRUMSTICKS FOR TEN MINUTES.

4.       IN A PAN PUT ONE TABLESPOON OF OIL AND PUT THE PASTE ALREADY PREPARED WITH ONION, GINGER AND GREEN CHILLY AND FRY TILL GOLDEN BROWN.

5.       NOW PUT THE TENDER DRUMSTICKS IN THE PAN AND STIRFRY FOR ONE MINUTE IN LOW FLAME.

6.       PUT REST OF THE SALT, TURMERIC POWDER AND 1 GREEN CHILLY IN THE PAN.

7.       PUT HALF CUP OF WARM WATER IN THE PAN AND COVER WITH THE LID. THIS SHOULD COOK IN HIGH FLAME FOR 1 MINUTE.

8.       SERVE WITH STEAMED RICE.

ILISH MACHER MATHA DIYE PUIDATAR CHACHARI

ILISH MACHER MATHA DIYE PUI DATAR CHACHARI/ MALALBAR SPINACH WITH THE HEAD OF HILSA FISH AND VEGETABLES (SERVES TWO PEOPLE)

INGREDIENTS:

1.       PUI SHAAK WITH DATA ( 500 GM)

2.       HEAD OF FRIED HILSA FISH-1

3.       ONION( I MEDIUM SIZE)

4.       GARLIC ( 1 POD)

5.       MUSTARD SEEDS ( 1 TEASPOON)

6.       MUSTARD OIL ( 2 TABLESPOON)

7.       SEASONAL VEGETABLES  CUT INTO SMALL CUBES ( LIKE RIDGE GOURD, PUMPKIN, POTATO, BEANS ETC)

8.       TWO GREEN CHILLIES

9.       HALF TEA SPOON SALT

10.   PINCH OF SUGAR AND TURMERIC POWDER

METHOD:

1.       WASH ALL THE VEGETABLES AND THE PUI DATA, CUT ALL IN A SAME SHAPE

2.       IN A MICRO OVEN PROOF BOWL, PLACE ALL THE VEGETABLES AND THE PUI DATA WITH TWO TABLESPOON FULL OF WATER AND BOIL FOR TEN MINUTES.

3.       HEAT A WOK WITH MUSTARD OIL. PUT ALL THE PARBOILED VEGETABLES AND PUI DATA INTO THE WOK AND SAUTE.

4.       WHEN THE VEGETABLES AND THE PUI DATA ARE FRIED WELL PUT THE SLICED ONION AND SLICED GARLIC INTO IT AND AGAIN STIR FOR 2-3 MINUTES IN LOW FLAME.

5.       NOW PUT THE FRIED HEAD OF THE HILSA INTO THE VEGGIES WHICH ARE PLACED IN THE WOK. DO NOT STIR MUCH SO THAT THE BONES FROM THE HILSA HEAD DO NOT GET MIXED WITH THE VEGGIES.

6.       MAKE A PASTE OF MUSTARD SEEDS WITH ONE GREEN CHILLY AND PUT IT IN THE WOK. MIX THE PASTE WITH THE VEGETABLES.

7.       NOW PUT THE SALT AND SUGAR IN THE WOK.

8.       SERVE WITH STEAMED RICE.

  

BHAPE ILISH OR STEAMED HILSA FISH

STEAMED HILSA FISH (ILISH MACH BHAPE)

Hilsa or Ilish is a traditional delicacy in any Bengali household. Given any occasion, the combination of Hilsa and mustard stands out as the signature dish.

(SERVES TWO PEOPLE)

INGREDIENTS:  1. FOUR PIECES OF HILSA FISH

                            2. ONE ONION MEDIUM SIZE.

                            3. THREE GREEN CHILLIES

                            4. ONE TABLESPOON MUSTARD SEEDS.

                            5. ONE TABLESPOON MUSTARD OIL

                            6. HALF TEA SPOON SALT

                            7. HALF TEA SPOON TURMERIC POWDER

                            8. PINCH OF SUGAR

METHOD: IN MICROOVEN

1.      WASH AND PAT DRY THE FOUR PIECES OF HILSA FISH (ILISH MACH).

2.      PUT THE FOUR PIECES OF FISH IN AN OVEN PROOF SQUARE GLASS DISH.

3.      NOW CUT THE ONION INTO SMALL STRIPS AND SPREAD IT ABOVE THE FISH.

4.      CUT THE TWO GREEN CHILLIES LONGITUDINALLY AND PLACE IT ON THE FISH.

5.      MAKE A PASTE OF MUSTARD SEEDS WITH ONE GREEN CHILLY IN A GRINDER.

6.      SPREAD THE MUSTARD PASTE OVER THE FISH AS TO MARINATE IT.

7.      MIX TWO TABLE SPOON OF WATER WITH SALT AND TURMERIC POWDER AND POUR IT ON THE FISH.

8.      PUT THE MUSTARD OIL AND THE PINCH OF SUGAR ON THE FISH.

9.      COVER WITH AN OVEN PROOF LID AND PUT IT INSIDE THE MICROVEN FOR TWELVE MINUTES.

10.  SERVE HOT WITH STEAMED RICE.