Microwave Mustard Hilsa Fish

The Hilsa fish is a favourite among most Bengalis. Hilsa can be smoked or fried or steamed or baked in banana leaves or made with mustard seed paste. This was made by my dad and all the pictures were also taken by him. He knew I wanted to put it on my blog. It is very simple to make. Another way to make this would be to just apply turmeric powder and salt to the fish and fry them in mustard oil. The fish used here was not very big. The bigger the fish the tastier it is. Ingredients:

Hilsa Fish: 900 gms
Mustard oil: 2tbsp

Turmeric powder: 1tbsp or less

Green chilli (Slit): 2

Salt: to taste

Method:

1) Clean and cut the fish. Make slits on them so that the marinate can enter the pieces.

2) Make the marinade, by mixing the mustard oil, turmeric powder, salt and green chill.

3) Apply the marinade to the fish pieces and leave it for around 20 to 30 minutes.

4) Put the fish in a microwaveable dish and put it in the microwave for around 9 minutes. If the fish is bigger, then it will take more time to cook.

5) Cooking in the microwave. Once done, serve hot with rice.

Sabudana Khichidi

Happy New Year!!I am back after a very long time. This time I will make sure there are more posts on my blog than before. I will start with Sabudana(tapioca) Khichidi. I am not very fond of sabudana, but most of my family members love it. This was the first time I made it.
Ingredients:

Sabudana: 1 cupPotatoes (90% boiled): 1 medium

Roasted peanuts (without the skin) 1/4 cup

Mustard seeds: 1 tsp

Cumin seeds: 1 tsp

Green chillies 2

Curry leaves: 1 sprig

Sugar: 1 tsp

Coconut (grated): 2 tbsp

Lemon juice 1 tbsp (1/2 lemon)

Oil: 2 tbsp

Salt: as per taste

Corriander Leaves for garnidhing
Method:

1) Wash one cup of sabudana in water. Soak sabudana in water for 30 to 45 mins and then drain the water and spread it on a plate to dry for around 8 hours.

2) Grind the roasted peanuts into small peices. The powder should not be too fine.

3) Cut the boiled potatoes into small cubes.

4) Heat oil in a pan and add mustard seeds, when it starts popping, add the cumin seeds, green chillies and curry leaves.

5) Add the potatoes, salt, sugar and fry well.

6) Add the sabudana, mix well, cover the it and cook on low flame for approximately 5 mins.

7) Now add the peanut powder and the coconut. Cook for 1min.

8) Squeeze the lemon and sprinkle corriander leaves(optional)
IMPORTANT: Do not sprinkle water at any given time.