Crab Curry

I am back...after more than a year. This time I really hope I will post more often than I did before. Today we got crabs, which were cooked by my mom, and they were so delicious that I decided that I had to put it here. The crabs were huge and so tasty. This is a Bengali style curry and spicy. Do not grind the red chillies to avoid a spicy gravy.

Ingredients:
Crab: 2kgs
Onion: 4 medium
Potato: 3 medium
Ginger: 1 1/2 inch
Garlic: 15 flakes
Tomato: 2
Red Chilly: 4
Bay Leaves: 4
Corriander Powder: 2tsp
Cumin Powder: 2tsp
Turmeric Powder: 2tsp
Garam Masala powder: A pinch
Salt: As per taste

Method:
1. Clean the crabs well.
2. Apply salt and turmeric powder to the crabs and keep aside.
3. Soak half of the the red chilly in a bit of water so that it makes grinding easy.

Cooking

4. Chop half of the onions and all of the tomatoes. Cut the potatoes in big chunks. 

5. Grind the rest of the onion, ginger, garlic and the soaked red chilly to a fine paste.

6. Fry the potatoes in a bit of oil and keep aside.

7. Fry the crabs and keep aside.

8. In hot oil, add the bay leaves the rest of the red chillies.

9. When they splutter, add the chopped onion and saute lightly.
10. Add the potatoes and let it cook a bit.

11. Then add the paste and bhuno by sprinkling water. (To bhuno means to fry spices and/or meat over a medium to high heat.)

12. Next add the chopped tomatoes and saute a bit.

13. Then add the turmeric powder, corriander powder, cumin powder and salt. Bhuno a bit more.

14. Add water to the mixture and let it boil. Once it starts boiling, add the crabs.
15. Cover it and let it cook for at least 15 minutes.
16. When the mixture thickens, add the garam masala powder and cook for two more minutes.

Aloo Jhinga Posto/Potato & Ridge Gourd with Khus Khus

Posto or khus khus or poppy seeds is found sometimes in Bengali cooking. Since childhood, we have been eating "Aloo jhinga posto", but I never attempted to make it. I thought it was too difficult. Turns out, it is very simple. This is another recipe I got from my mom. She always uses Panch Phoron in this dish. Panch Phoron is a blend of five spices in equal quantities, that is very commonly used in Bengali cooking. The five spices included are:

Fenugreek seeds (methi seeds)

Nigella seeds (kalonji/kalo jeera)

Mustard seeds (rai/shorshe) or Wild Celery Seeds (radhuni)

Fennel seeds (sauf/mouri)

Cumin seeds (jeera)

Adding onions in this dish is optional because many people feel that adding onions makes the dish a bit sweet.

Ingredients:

Ridge Gourd/Jhinga: 2

Potato: 1 (diced)

Onion 1 medium (chopped) optional

Posto/khus khus: 3tbsp

Green Chilli: 2

Panch Phoron: 2tsp

Turmeric Powder: a pinch

Salt

Oil
Method:

1. Grind the posto in the mixer for a bit, till the seeds break a little. Then add a little bit of water and the green chillies and grind to a smooth paste.

2. In hot oil, saute the potatoes and then keep aside.

3. In the same oil (add more if needed), add the panch phoron. When it starts popping and crackling, add the onion. Add salt and a pinch of turmeric powder.

4. Saute this till the onion looses its colour. Add the potatoes and cook for a while.

5. When the potatoes are half done, add the jhinga. The jhinga cooks faster than the potatoes, which is why it is added after the potatoes are half cooked. Cover and cook. Add water if required.

6. When the vegetable is cooked, add a little water and bring to a boil. I prefer this dish dry, but it can have some gravy if needed.

7. Add the posto paste and cook for around 3-5 mins. The posto paste should not be cooked for a long time as it can turn bitter ruining the whole dish.

8. Serve hot with rice.

Red Leafy Veggie

Ever since I have come to Chennai, I have not seen too many of my favourite leaves. The only leaves I have seen are the ones I don't know. So I was very happy to come across one of my favourite ones...The red leafy kind. I bought the last bunch and called my mom to ask her how to make it, and I proceeded to do the same. It tastes good with quite a bit of garlic in it. Very simple to make.

Ingredients:

Red leaves: 1 bunch if it is big or 2.

Garlic: 1 pod

Green Chilli: 2

Red Chilli: 2

Turmeric Powder: a pinch

Salt: as required

Oil

Method:

1. Wash the leaves and pluck them from the stems. Then chop them finely.

2. Cook the leaves with half the garlic flakes (crushed), the green chillies, salt and turmeric powder, covered. Do not add water unless very dry because the leaves will give out water. Don't add too much salt, as these leaves have salt of their own.

3. When the leaves have reduced in size and the water has disappeared, turn off the gas and keep it aside.

4. Heat oil separately. Add the remaining garlic flakes (chopped) and the red chillies. Fry for a bit and then add the leaves.

5. Let this cook for around 5 mins. Serve hot with rice.

Fish Rice

I am back. After a very long time. Today I made Fish Rice, something my mom used to cook when we were kids, so I decided to post the recipe. My mom used to make this dish with Tuna tins. Unfortunately I did not find a single tin, so I had to make do with Katla Fish. It tastes just the same. I made this dish because my boy was bored of eating the same kind of food everyday. This can be made with veggies or without them. This can be eaten just as it is, or with dal, pickle or papad.

Ingredients:

• Fish (I used Katla/Rohu): 500 gms
• Black pepper: 2-3
• Cinnamon: 1 inch
• Onion: 1 (sliced)
• Garlic: 5-6 flakes (chopped)
• Carrot: 1 (diced)
• Beans: 100 gms (diced)
• Green Peas: 1/2 cup
• Potato: 1 (diced)
• Egg: 1 (boiled and chopped)
• Lemon: 1
• Garam Masala Powder (cloves, cinnamon, cardamon and black pepper): 1 tsp
• Parsley
• Rice: 2 cups
• Butter
• Oil
• Salt

Method:

1. Pressure cook the fish with black pepper and cinnamon. I added the black pepper and the cinnamon to get rid of the fishy smell.
2. De bone the pieces and flake them.
3. Soak the rice for an hour.
4. Steam the veggies.
5. Melt butter and saute the rice in it. Add the fish stock and extra water if needed, the required salt, a bit of oil and the parsley. Cover and cook till done.
6. Saute the garlic, onion and the veggies. Add to the rice.
7. Add the fish to the rice.
8. Squeeze the whole lemon.
9. Add the egg.
10. Sprinkle the garam masala powder.
11. Mix properly.
12. Cover it and cook on a low flame for 5-8 mins.
13. Severe hot.
14. 
    I am sending this dish for the Rice Mela hosted by Srivalli. Hope it is a valid entry.

Yam with Garlic

I like yam and I had not eaten it for a very long time. Every vegetable shop I go to in Chennai, has yam, so I decided to buy some. I remember my mom making a very tasty yam dish, so I called her up and asked her how to make it. In this recipe we use kalo jeere, which is an important ingredient in Bengali dishes. It is better know as kalaunji or nigella seeds Ingredients:

Yam: 250 gms

Garlic: 5-6 flakes

Kalo jeere/kalaunji/nigella seeds: 1 tsp

Red Chilli: 2 torn in bits

Turmeric powder: a pinch

Salt: as required

Method:

1. Pressure cook the peeled, cut, cleaned yam without salt.

2. After it has cooled, mash it nicely.

3. In hot oil, add the kalo jeere, torn red chillies and garlic and saute them.

4. Add the mashed yam and mix well.

5. Add the salt and the turmeric powder.

6. Cook a bit and no water should be added.

Mallai Chingri (Prawns in Coconut Milk)

This dish has been a childhood favourite. My sister and I love the way mom cooks it. I tried to make it my way, but it was not that good. Finally I asked my ma for the recipe and I made it. Even my baby loved it. This is again a Bengali dish and I think most of the Bengalis love it. I have not put the amount for the ingredients as it depends on the quantity of the prawns.

Ingredients:

Prawns (big medium or small)

Potato

Onion

Tomato

Coconut milk

Ginger

Garlic

Turmeric Powder

Red Chilli powder

Salt

Garam Masala powder (cloves, cinnamon, black pepper, cardamon)

Method:

1. Wash, peel and devein the prawns. Chop the onions, tomatoes, ginger and garlic.

2. In the hot oil, first add the ginger and garlic and fry for a minute.

3. Then add the onion and fry a bit more.

4. Next add the tomato. Fry a bit and then add the salt, turmeric powder and red chilli powder. Fry till the smell of onion disappears.

5. Add the coconut milk and bring to a boil.

6. When it starts to boil, add the prawns.

7. Cover and cook on medium flame, till the prawns are soft.

8. Just 2 minutes before turning it off, add the garam masala powder and let it simmer.

This is best eaten with steamed rice.

Cabbage with Fish head

This is a typical Bengali recipe. Many people like it, and many don't because many people don't like fish head. I learnt this recipe from my mother. It takes time to make this dish. Made best with Head of Hilsa fish, but can also be made by Rohu or Katla

Ingredients:
Cabbage 1/2 kg
Fish head 1 big
Onion 1 (optional)
Tomato 1
Potato 1 (optional)
Green Chilly 2
Bay Leaves 2-3
Red Chilly 2-3
Cumin seeds a pinch
Turmeric powder
Cumin powder
Coriander powder
Red Chilly Powder
Garam Masala (Cinnamon, Black Pepper, Cloves and Cardamon ground together)
Salt
Method:
1. Sprinkle turmeric powder on the fish head and keep aside.
2. Meanwhile cut the cabbage, chop the onion and tomato. Dice the potato, slit the green chilly and make a paste of cumin, coriander, turmeric and red chilly powders with a bit of water.
3. Fry the fish heads till the fishy smell disappears. Break them in small pieces. Keep aside.
4. In hot oil, drop the bay leaves and the red chillies.
5 When they thurn dark, add the cumin seeds.
6. When the cumin seeds stsrt to splutter, add the potatoes. Fry lightly.
7. Then add the onions and fry till they lose their colour.
8. Add the tomatoes and cook for 5 minutes.
9. When the whole thing looks a bit cooked, add the spice paste and salt.
10. Then add the cabbage and cook covered.
11. When the cabbage is semi cooked, add the fish heads and mix well.
12. Cover and cook on medium flame.
13. Add the garam masala and cook for 2 more minutes.

Beetroots and Carrots

This dish my sister and I have been eating since we were kids and we both love it. Not many people like beetroot. This is a yummy dish and healthy too. Best eaten with rice.

Ingredients:
Beetroot 2
Carrot 1
Potato 2
Tomato 1
Green peas
Bay leaves 3
Red Chilly 3
Cumin Seeds a pinch
Turmeric powder
Cumin powder
Coriander powder
Salt

Method:
1. Cut the beetroot, carrot and potatoes in cubes. Chop the tomatoes.
2. In hot oil, add cumin seeds. When the cumin seeds start to splutter, add the bay leaves and the red chilly.
3. Add the tomatoes and fry for a bit. Add turmeric powder, coriander powder, cumin powder and salt.
4. Fry for sometime, till the juice separates.
5. Add all the vegetables including the green peas.
6. Fry for sometime.
7. Add some water and pressure cook for about 5 whistles.

Creamy Egg Curry

This is a recipe I learnt from my mother. It is yummy. We just love it. I like to use the cream available in the market, that come in tetrapacks, but fresh cream is also good.

Ingredients:

Eggs 6

Onion (chopped) 1

Garlic (chopped) 6-8 cloves

Cream as much as you like

Turmeric powder

Red chilli powder

Salt

Method:

1. Boil the eggs and peel them.

2. After they cool, add turmeric and a pinch of salt.

3. Heat oil and fry the eggs a bit to make them yellow and keep aside.

4. In hot oil, fry the garlic and the oninon for around 2 mins.
5. Add salt turmeric powder and red chilli powder and fry a bit more.
6. Add the cream and fry till it smells good, and the oil starts to seperate.
7. Add water and bring to a boil.
8. Once the water starts to boil, add the egges.
9. Let it boil for some time, so that the eggs take on the flavours of the curry. and the gravy thickens a bit.