Thanks all for making my post in the 100 hits list of blogs. So lets have something special one this occasion. It goes to those potato lovers, who still don’t give a damn to the extra weight. For those who really do, you can sacrifice that for a day and try this out.
Potato (aalu): 8 big ones
Onions (peyaj): 4 medium sized
Ginger paste (aada bata): 2 table-spoons
Garlic (rasun): 6 cloves
Curd (doi): 200ml
Coconut milk (narkeler dudh): 1 ½ cup
Garam masala (only Elaichi and cardamon)
Green chilli (kachaa lanka): 4
Turmeric powder (halud guro): 1 tea-spoon
Coriander leaves (dhone pata): for garnishing
Sunflower oil: 3 table-spoons
- Cut the potatoes in halves and boil them without peeling. Ones they soften take them out and peel them off. Keep aside.
- Heat the oil in kadai. Add the elaichi and cardamom, sauté for a minute.
- Add the onions, garlic, and ginger paste. Fry till the onions become golden brown.
- Add the boiled potatoes and fry. Add salt and turmeric powder. You can avoid turmeric if you don’t want to make the curry colored.
- When the potatoes become half fried add the whipped curd and cook for 2/3 minutes.
- Add coconut milk and leave it for the gravy to become bit dry.
- Garnish with coriander leaves and serve with roti, luchi, parota, or the all time Bengal favorite rice.
If you don’t want to make it vegetarian , i.e, without onions, then just avoid oinions and garlic.
Its Monday today, most of the houses prefer to vegetarian food, no difference at my place too. So cooked cabbage today and of course Bengali style. My maternal gets a credit for this, she cooks this dish, just too well. I have never tasted somebody cook better badha kopir tarkari than her.
There are lots of option to make it spicier and tastier, I will start with the basic requirements and eventually add the addendums.
Cabbage (Bandha Kopi): 1 medium sized
Ginger paste (Aada bata): 2 table spoons
Potatoes (aalu) : 2/3, diced to make 4 pieces out of each
Tomato: 1 big
Turmeric powder (Haluder guro): 1 tea-spoon
Cumin powder (Jeera guro): 1 table-spoon
Chilli powder (Sukhno lankar guro): 1 ½ tea-spoon
Green chilli (kacha lanka): 2
Sugar (Chini): 1 tea-spoon
Bay leaves (tej pata): 2
Garam masala: ½ tea-spoons
Mustard oil(Sarser tel): 3 table-spoons
Peas (matorsuti): ½ cup
Macher matha: 1
- Boil the cabbage till it become soft. Drain out the excess water and keep the cabbage aside.
- Heat oil in a kadai, fry the diced potatoes and keep apart.
- Heat oil in the kadai , and add the ginger paste, bay leaf, tomato and just sauté.
- Add the cabbage and the potatoes and just let it cook by itself. Put a lid over the kadai for faster cooking.
- Check after 5/6 minutes whether the potatoes have softened, if not then add little water.
- Cook in simmering flame and turn it around after regular intervals so that it doesn’t stick to the base of the kadai.
- You can add the peas and let the whole curry to dry as much as possible without letting it to stick to the bottom.
- If you want to add something non-veg to it then go ahead. Fry the smashed fish head and add it to the cabbage and let it cook.
- When it becomes almost dry, add little garam masala and serve hot with rice or roti.
Badha Kopir tarkari
Enjoy your meal, happy cooking.
This is a new style of chicken I cooked a few days ago. It was absolutely experimental, but it turned out to be good. So posting it in this blog.
Chicken (murgi): 1kg
Onions (peyaj): 5 medium sized ones
Tomato: 2 medium sized
Potato (aalu): 4 pieces
Mustard oil (sarser tel): 4 tablespoon
Ginger garlic paste (aada-rasun baata): 2 tea-spoons
Garlic (rasun): 4/5 cubes
Turmeric powder (haluder guro): 1 tea-spoon
Chilli powder (sukno lankar guro): 2 tea-spoons
Kasuri methi: 2 tea-spoons
Salt to taste
· Wash the chicken well. Take chicken, two onion cut into halves, tomatoes, 1 tea-spoon of ginger and garlic, and water to cover the chicken in a deep bowl. Boil the chicken; keep aside the boiled chicken and onions. Keep the chicken stock apart.
· In a kadai, pour the mustard oil and heat it. Add the diced potatoes and fry. Keep the potatoes aside after they become golden brown.
· Add diced onions in the oil and fry for 1 or 2 mins. Add garlic ginger paste and the garlic cubes and fry one more minute. To the fried spice add chicken and the boiled onions. Add the stock along with the turmeric and chilli powder. Cook for 7 minutes with a lid over the kadai. Add the fried potatoes.
· Check if the chicken has softened, add more stock if required.
· Add crushed kasuri methi and cook for 1 minute.
· Serve hot with rice, roti , paratha.
After a chicken dish and then a veggie delight here I am to tell you about the Bengal’s favorite platter – a fish curry. Fish had always been my favorite, though here in Bangalore you can’t find such good and fresh variety of fish, so I miss that “fish market” back in Kolkata, those shouts and the fishy smell. O lets not talk about that, it makes me home sick. So, Doi Rui is my mom’s special dish. She is a superb cook, and her specialty is this Doi Rui.
Ingredients for Doi Rui
- Rohu ( rui maach) : 1kg , cut into medium sized pieces, de-shelled and cleaned
- Curd (doi): 200 gm
- Green Chilli (kacha lanka): 3/4
- Turmeric powder (haluder guro): 1 ½ tsp
- Ginger paste ( aada baata): 1tbsp
- Chilli powder (sukhno lankar guro): 1 ½ tsp
- Onions (peyaj): 2
- Salt to taste
Preparation steps for Doi Rui
- Mix curd, onion juice of 1onion, ½ tsp ginger, ½ tsp of turmeric and ½ chilli powder in a bowl, add the fish pieces to them and marinate for 15mins.
- Heat mustard oil in a pan. Add the left out onions when the oil becomes hot. Sauté till the onions become golden brown. Add 1 tsp of ginger paste and fry little.
- Add the marinated fish to the pan add salt, turmeric powder, chilli powder, 3 green chillis and let it cook for sometime. Take care that the pieces do not break, so don’t disturb it much, let it just cook. Use a lid for fast cooking.
- Check after 5/7 mins whether the fish has become tender, if not then add little bit of water to it.
- A great smell from the kitchen tells you that your Doi Rui is done.
Serve it with hot rice and enjoy that feeling of being at home, anywhere in this world .Happy cooking and happy eating.
Ready to serve Doi Rui
If you are really interested in having that Mom cooked taste then add just fry some potato pieces cut in like the French fry style and add them to the curry.
If you are in real hurry and don’t have time to marinate the fish, then no problem at all. First fry the pieces and keep aside. Fry the onions and ginger paste as mentioned before. Add curd, turmeric powder, chilli powder, salt, ¾ green chilli and little bit of water. Allow it to boil for 3 mins and then add the fried fish pieces. Cook for 7 mins more and your doi rui is ready to serve.
Onion pakora, or peyaji, or onion pakoda, onion bhaji or whatever you may call it the taste remains the same. Those evenings, everybody coming back from office, sitting in the drawing room , and Ma gets a big bowl full of peyaji. O, I just miss those days. But nothing doing, days pass by. It had been mom before and now it’s me to get into the kitchen. So lots of talk, lets now get back to cooking .To start with:
Ingredients for Peyaji (Onion Pakora)
- Onions (peyaj): 4 big, chopped properly
- Mustard oil (sarser tel): 50ml
- Green chilli(kacha lanka) : 4 , chopped
- Cornflour: 2tsp
- Salt to taste.
Just add the chopped onions, green chilli , salt , corn flour and 1 tsp of mustard oil. Mix them all and keep aside for 5/10mins so the onions soften.
Add mustard oil in a shallow pan. When oil get heated up , make small pakora size flattened balls of the marinated onions and fry till they become golden brown.
Serve with sauce or chutney, and enjoy your evening meal.