Tel Koi / Climbing Perch Fish in Mustard Oil Based Gravy

           Tel Koi is one of the most popular Bengali recipe.Its made on special occasions like Poila  Baisakh(Bengali New Year) , Jamai Shasti(Bong mom prepared lot of special dish for son in law. The Koi is also known as Climbing Perch and belongs to a family of carps.Koi can stay alive without water for few hours.

            Tel koi recipe is cooked with some very basic spices.So,its easy to prepare.The specialty of this recipe is that the gravy is cooked completely in pure mustard oil

Preparation Time: 10 minutes                                  Serving:  3-4
Cooking Time: 20-25 minutes                                  Category: Non-Veg

Ingredients:

• 6 PC Koi fish/ Climbing Perch fish
• 2 Bay leaves
• 6 PC Green chili (slit)
• 1 teaspoon Turmeric powder
• 1 teaspoon Red chili powder
• 1 tablespoon Ginger paste
• 2 tablespoon of Yogurt (well beaten)
• Salt to taste
• 10-12 tablespoon Mustard oil
• 3 Green chili (for garnishing)

Method:

• Clean and wash the fish
• Marinate with a pinch of salt and turmeric powder.Keep aside for half an hour

• Heat oil in a kadai for frying the fish,when it smokes,simmer,Fry the fish till they turn golden brown on both sides.Take them out and keep aside

• Now in the same oil add 2 bay leaves and 3 slit green chilies

• In a bowl make a paste with turmeric powder,ginger paste and red chili powder

• Add the paste and some salt to the kadai and saute till oil separate from the masala

• Then add yogurt.Mix well with the masala.Cook for a minute

• Add a cup of water,fried fish and 3 more green chilies and wait for boiling the gravy

• Turn off the flame.Place it on a serving bowl

• Drizzle a spoon of mustard oil on top
• Garnish with green chilies

Serve with steamed rice

Try this delicious and traditional Bengali dish Tel Koi on your Sunday lunch.Hope u & your family will like the dish of course don't  forget to share with me. I appreciate your comments.

Thank you for your valuable time.Stay good
Happy Cooking....:)




###### Koi will splutter and burst,when put in hot oil make sure to cover the pan

Topse Fish Batter Fry / Mango Fish Batter Fry

One of the most famous fish recipe in Bengal is Topse fish batter fry or Mango fish batter fry.Topse is a sweet water small fish, comes from Bangladesh.This type of fish are very good for frying rather than curry.It is specially served as a starter in various occasions among bangalees

Preparation Time: 20 minutes                            Serving:  3
Cooking Time: 15 minutes                                  Category: Non-Veg



Ingredients: 

• 6 PC Topse or Mango fish
• 1 PC Egg
• 2 tablespoon Refined flour (Maida)
• 2 tablespoon Cornflour
• Pinch of Baking soda
• 1 teaspoon Ginger garlic paste
• 2 Green chili paste
• 1/2 teaspoon turmeric powder
• Pinch of Red chili powder
• Salt as per taste
• Mustard oil for frying
• Onion rings  (for garnishing)
• Coriander leaves  (for garnishing)

Method:

• Descaled and clean the fish.Then wash the fish very well
• Now marinate the fish with a pinch of salt and turmeric powder.Keep aside for half n hour

•  To make a batter,in a bowl add refined flour,cornflour,salt,baking soda,ginger garlic paste,sprinkle some turmeric powder and red chili powder and little bit water 

• Heat oil in a kadai and let it smoke.Then reduce the flame,now take each fish and dip the fish into the batter and deep fry them till both the side turn golden brown in color

• Take them out on a tissue paper.Place the Topse batter fry on a serving plate
• Garnish with onion and fresh coriander leaves

 

Serve hot with tomato ketchup as a snacks

                          or

Serve hot with steamed rice as a starter

 

Try Topse fish batter fry at your home .Everyone at your family will enjoy to taste it.Hope u will like the recipe of course don't  forget to share with me. I appreciate your comments.

Thank you for your valuable time.Stay good
Happy Cooking....:)

Dried Bombay Duck Fish Curry/ Loytta Shutki

After a long gap I am back here with full of energy.Today I made a delicious dish with dried bombay duck fish.Previously I tried the fresh version where I already told the story of bombay duck. In spite of being in short I tell you It is a fish not a bird.In Bengal dried fish means 'Shutki'.There are various type of dried fish available in local market like dried hilsa,dried shidol,dried prawn but the most popular among all of them are the 'Loytta Shutki'(dried bombay duck).This dried fish has a extremely powerful odor to be vary honest which is not appreciable but after making the preparation the smell will be less than before.

 

 

Preparation Time: 15 minutes                            Serving:  3-4
Cooking Time: 25 minutes                                  Category: Non-Veg



Ingredients: 

• 6 PC/100 gm Dried Bombay Duck fish
• 2 medium sized Onion finely chopped
• 2 big sized Potato ( cut in shape of long narrow rectangle )
• 1 medium sized Eggplant  ( cut in shape of long narrow rectangle )
• 1 medium sized Radish ( blanched and cut into thin slice)
• 2-3 Green Chilly chopped
• 1/4 teaspoon Black cumin seed
• 1 teaspoon Turmeric powder
• 1 and 1/2 teaspoon Red Chilly powder
• Salt to taste
• 10-12 tablespoon Mustard oil

Method:

• Discard the head and tail of each fish
• Wash the fish for 3 times in a hot water then wash again very well in a cold water so that all the sand  washed out from the body
• Cut the fishes into 2 inch long pieces
• Marinate the fish pieces with a pinch of salt and turmeric powder
• Heat oil in a kadai then fry the fish for 2-3 minute.Take them out of the kadai and keep aside
• In the same oil add black cumin seed then add chopped onion.Fry the onion till the golden brown color
• Now add all the vegetables. Stir and fry
• Add salt,turmeric powder,red chilly powder.Stir and mix
• Add 1/2 cup of water and mix well
• Cover the kadai & reduce the flame till all the vegetables get well cooked
• Open the lid and add the fried fish.Stir till the curry become completely dry
• Turn off the flame
• Transfer into a serving dish

Serve with hot steamed rice

 Try this delicious mouthwatering recipe. Hope u & your family will enjoy the preparation of course don't  forget to share with me. I appreciate your comments.

Thank you for your valuable time.Stay good
Happy Cooking....:)

Papaya Kiwi Orange Smoothie

This detectable smoothie is ideal to jump start in the morning.This smoothie recipe has an ingredient that sets it apart from other smoothie recipes.

I added some fresh kiwi to this smoothie.I bought a couple of kiwis without think much then i started thinking how i utilize them.Without thinking too much i peeled out the skin of kiwis and cut into a rings then put in a blender with ripe papaya and orange juice.As we know simplicity is beauty and this is exactly creamy and yummy Papaya Kiwi Orange smoothie!Papaya and orange juice makes a wonder addition.The sourness of kiwis offers a perfect balance.I enjoy the combination of all three fruits flavors

Preparation Time: 10 minutes                           Serving: 3-4
Cooking Time: 5 minutes                                  Category: Beverage


Ingredients:

• 1/2 of a medium sized Papaya ( peeled,seeded and cut into a cubes)
• 2 ripe Kiwis peeled and sliced 
• 2 cup Orange juice
• 1/2 cup Vanilla ice cream
• 5-6 Mint leaves 
• 1 tablespoon Honey
• 1 cup of crushed Ice (optional)
• 1 Kiwi slices  ( for garnishing )
• 1/4 teaspoon Black salt  ( for garnishing )
• Mint leaves  ( for garnishing )

Method:

• Place all ingredients in a blender,process until smooth.Pour the smoothie into tall, chilled glasses
• Garnish with kiwi slice,mint leaves and a pinch of black salt
• Serve chilled

A truly healthy sweet breakfast beverage that is enjoyable and refreshing.Do yourself a treat and make this smoothie today. Hope u & your family will enjoy this smoothie of course don't  forget to share with me. I appreciate your comments.

Thank you for your valuable time.Stay good
Happy Cooking...

Vermicelli Kheer / Semiya Payasam / Shemai Payas

Vermicelli kheer or Shemai payas is one of the most popular Indian desert.Its made on any special occasion.Very easy to prepare and yet everyone's favorite.Generally vermicelli kheer prepared with ghee,milk,sugar,cashew and cardamom pods but today i make it more rich and creamy to add scraped coconut.Just imagine the taste its delicious and yummy.I prefer to eat the kheer thick and chilled

Preparation Time: 10 minutes                                         Serving:  4
Cooking Time: 20-30 minutes                                         Category: Veg

Ingredients:

• 1 cup Vermicelli
• 2 tablespoon pure Ghee/Clarified Butter
• 4 cup Milk
• 1/4 cup Sugar
• 12-15 Cashew nuts
• 3-4 Green Cardamom (crushed)
• 6 tablespoon Coconut (scraped)
• 5-6 Raisins (garnishing)

Method:

• Heat ghee in a pan,and fry the cashew nuts lightly.Take them out of the pan and keep aside 
• In the same pan add the vermicelli and fry continuously on a low flame till they light golden brown in color.Remove from pan and set aside
• Boil milk in a pan for 10 minutes.Keep stirring occasionally 
• Now add the roasted vermicelli to the boiling milk and simmer for further 5 minutes
• Add sugar continue cooking, stirring well
• Then add crushed cardamom and stir
• Finely add scraped coconut and cashew nuts and stir well again if it gets thick add some milk
• Transfer into a serving bowl
• Garnish with raisins

Serve the way you want hot,warm or chilled

Try this delicious and easy to make desert Semiya Payasam or Shemai Payas .Kids & your family will love to taste it.Hope u will enjoy the dish of course don't  forget to share with me. I appreciate your comments.

Thank you for your valuable time.Stay good and Stay with me
Happy Cooking....:)

Plantain Dumpling / Plantain Dumpling Curry / Kanchkolar Kofta

Plantain refers to raw banana but they are different from fruit.They are generally used as a vegetable.It contains dietary fiber which helps normal bowel movements,thereby reducing constipation problems,good source of potassium which helps control heart rate and blood pressure also they are rich sources of Vitamin A,C and B6

In Bengali plantain are called 'Kanchkola'.So today i m gonna introduce 'Kanchkola Kofta' from authentic bengali cuisine.However bengali cooked normaly veg preparation but i made the preparation in non vegeterian manner to bring some different taste.For this recipe i have made dumpling (raw banana kofta) can be served as an appetizer or can be simmered in a gravy


Preparation Time: 30 minutes                            Serving:  3-4
Cooking Time: 25 minutes                                  Category: Non-Veg

Ingredients: 

   for kofta (dumpling)

• 2 Plantains or Raw banana
• 1 small Onion chopped
• 1 teaspoon Ginger-Green Chili paste
• 1/4 teaspoon Garlic chopped
• 1 Egg whisked
• 1 tablespoon Besan
• 10-15 Raisins (soaked in water)
• Salt and Sugar to taste
• Oil for deep frying

   for gravy

• 2 medium sized Potatoes ( cut into medium cubes )
• 1 Bay leaf
• 1/4 teaspoon Cumin seed
• 1'' Cinnamon stick
• 2-3 green Cardamom
• 1/2 teaspoon Turmeric powder
• 1 teaspoon Red chili powder
• 1/2 teaspoon Cumin powder
• 4 tablespoon Yogurt
• 2-3 slit green Chillies
• Salt and Sugar to taste
• 2 tablespoon mustard Oil

Method:

• Cut the end of the raw bananas.Cut each bananas into two pieces
• Boil them 4 cups of water along with 1/2 teaspoon salt.It will take 15-20 minutes.Insert a fork into the raw bananas & if it goes through smoothly then its cooked.Turn off the heat and drain the water.Keep aside to cool in room temparature,then peel the raw bananas
• In a bowl mash the bananas and add chopped onion,ginger green chili paste,chopped garlic,whisked egg,besan,raisins,salt and sugar.Mix well if necessary add more besan to bind the mixture 
• Make small balls by using your hand
• Heat oil for deep frying.Once the oil is hot reduce flame to medium heat and place the balls gently into the hot oil.Deep fry to a golden brown in color and remove them in a absorbent paper and keep the plate aside.Dumpling or kofta is ready
• To prepare the gravy heat 2 tablespoon mustard oil in a cooking pan.
• Add the bay leaf,cumin seeds,cinnamon stick and cardamom and allow to splutter
• Add potato cubes and stir fry for a couple of minutes
• Add turmeric powder,red chili powder,cumin powder,salt & sugar to taste and fry the mixture until the oil starts to separate
• Add yogurt and slit green chillies.Saute for 2-3 minutes
• Add 2 cups of water and gently placed fried kofta or dumpling one by one.Cover the pan.Reduce the flame wait till the potatoes boiled and curry gets thick consistency
• Turn off the heat.Remove the pan 

 

Serve hot with Rice ,Roti or Pulao

Try this delicious Kanchkolar kofta recipe. Its really testy!Hope u & your family will enjoy the dish of course don't  forget to share with me. I appreciate your comments.

Thank you for your valuable time.Stay good
Happy Cooking....:)

Khatta Murg / Mango Chicken Curry

Khatta Murg refers to Mango Chicken Curry which is famous in Hyderabad as a side dish of Main course.The main ingredients is- Chicken, Raw Mango, Onion, Yogurt. Raw mango and yogurt gives the chicken dish a delicious sourness.In Summer raw mango are easily available in market.So this preparatiion also can include in Summer recipe list. 

 
Preparation Time: 60 minutes                                  Serving:  3-4
Cooking Time: 25-30 minutes                                  Category: Non-Veg

Ingredients:

• 800 grams Chicken ( cut into 1 inch pieces on the bone ) 
• 1 Raw mango ( peeled and grated )
• 1 tablespoon Ginger-garlic paste
• 1/2 cup Yogurt
•  Salt  to taste
• 1/4 teaspoon Turmeric powder
• 1 teaspoon Red chili powder
• 1 teaspoon Coriander powder
• 2 Green chillies ( broken )  
• 2-3 tablespoons oil
• 2 medium Onions ( sliced ) 
• 2 tablespoons fresh Coriander leaves ( chopped )
• 1/4 teaspoon Garam masala powder
• Fresh Coriander leaves ( for garnishing )
• 1 Green chili ( for garnishing )

Method:

• Mix together chicken, ginger-garlic paste and salt in a bowl
• Add turmeric powder, red chilli powder, coriander powder, green chillies, raw mango and yogurt and mix well
• Keep aside to marinate for an hour
• Heat oil in a non stick pan, add onions and saute for 2-3 minutes

 

 

• When onion turns light brown in color add the marinated chicken and saute for 4-5 minutes

• Cover the pan with a lid for 12-15 minutes until the chicken cooked, stiring in between
• Add chopped coriander leaves and mix

 

 

• Add 1/2 cup of water

 

 

• Cover and cook for 3-4 minutes
• Sprinkle garam masala powder

 

 

• Turn off the heat and transfer into a serving bowl

 

 

• Garnish with fresh coriander leaves and green chili and serve hot

 

Try this delicious and tempting Khatta Murg recipe.This recipe never disappoint you.Hope u & your family will enjoy the dish of course don't  forget to share with me. I appreciate your comments.

Thank you for your valuable time.Stay good
Happy Cooking....:)