Hilsa/Ilish/Elish with white wine
Ingredients Hilsa/Ilish/Elish with white wine
500 gm hilsa fillet
100 gm butter
200 ml white wine
2 garlic cloves, chopped
½ tsp lemon juice
½ tsp mustard paste
1 dessert spoon fresh cream
Salt and pepper to taste
DIRECTION FOR HILSA/ILISH/ELISH WITH WHITE WINE:
Marinade the hilsa with chopped garlic, lemon juice, mustard paste, salt and pepper. Leave the marinade fillet in the fridge for 1 hour. To prepare the white wine sauce, heat butter in a pan, add white wine and cream. Stir quickly on a low flame till the ingredients have mixed well. Heat the grilling pan and grill the fillet on both side on a low flame for 5-7 min.
Serve with the white wine sauce
Showing posts with label Bengali Cuisine. Show all posts
Showing posts with label Bengali Cuisine. Show all posts
Hilsa Mussallam Elish-Ilish
Ingredients Hilsa Mussallam (Elish-Ilish)
1300 gm hilsa fillet
For marinade
4 1/2 tsp ginger paste
2 1/2 tsp garlic paste
1 1/2 tsp red chilli powder
1 tsp turmeric powder
1 tsp cinnamon powder
60 ml lemon juice
Salt
For masala
2 green chillies, chopped
a small cut of ginger finely chopped
1/4 desiccated coconut
salt to taste
3 tbsp of lemon juice
3 tbsp honey
150 gm desi ghee
1 cup yogurt
100 gm fried onion paste
45 gm fried garlic paste
2 1/2 tsp ginger paste
1 tsp garlic paste
1 tsp red chilli powder
45 gm of bhuna channa
1 tsp green cardamom powder
1/2 tsp black pepper (grounded)
Butter
DIRECTION FOR HILSA MUSSALLAM:
Clean the fish, wash, slit through the center and side. Mix the marinade ingredients and rub the fish with it and set aside for 15 min. Make the steamer hot for about 5 min. Pre-heat the oven to 135 deg C. Make a course paste of green chilli, chopped ginger, coconut and honey in a blender. In a separate bowl, beat the yougurt, fried onion, fried garlic, ginger and garlic paste, add red chilli powder and salt and beat the mix again to settle down. Melt butter, add the yougurt paste and keep it hot until fat begin to appear on the surface. Then add flour of bhuna channa and sauté for 2-3 min. Remove from flame, cool and add the remaining ingredients along with the course coconut and honey paste and stir for seasoning.
Arrange the steamed hilsa in a large greased roasting tray, coat half the masala on top, turn the fish and coat the remaining masala on the other side of the fish. Thereafter take the fish and put it in pre-heated oven for 10-12 min for roasting, put butter at regular intervals
1300 gm hilsa fillet
For marinade
4 1/2 tsp ginger paste
2 1/2 tsp garlic paste
1 1/2 tsp red chilli powder
1 tsp turmeric powder
1 tsp cinnamon powder
60 ml lemon juice
Salt
For masala
2 green chillies, chopped
a small cut of ginger finely chopped
1/4 desiccated coconut
salt to taste
3 tbsp of lemon juice
3 tbsp honey
150 gm desi ghee
1 cup yogurt
100 gm fried onion paste
45 gm fried garlic paste
2 1/2 tsp ginger paste
1 tsp garlic paste
1 tsp red chilli powder
45 gm of bhuna channa
1 tsp green cardamom powder
1/2 tsp black pepper (grounded)
Butter
DIRECTION FOR HILSA MUSSALLAM:
Clean the fish, wash, slit through the center and side. Mix the marinade ingredients and rub the fish with it and set aside for 15 min. Make the steamer hot for about 5 min. Pre-heat the oven to 135 deg C. Make a course paste of green chilli, chopped ginger, coconut and honey in a blender. In a separate bowl, beat the yougurt, fried onion, fried garlic, ginger and garlic paste, add red chilli powder and salt and beat the mix again to settle down. Melt butter, add the yougurt paste and keep it hot until fat begin to appear on the surface. Then add flour of bhuna channa and sauté for 2-3 min. Remove from flame, cool and add the remaining ingredients along with the course coconut and honey paste and stir for seasoning.
Arrange the steamed hilsa in a large greased roasting tray, coat half the masala on top, turn the fish and coat the remaining masala on the other side of the fish. Thereafter take the fish and put it in pre-heated oven for 10-12 min for roasting, put butter at regular intervals
Bengali Recipe-Rasa Malai or Cheese ball in milk
Ingredients for Rasa Malai
• 200 gms Cottage Cheese
• 2 cups Sugar
• 1 litre Milk
• 1 tsp Cardamom Powder
• 1 tsp Almonds (chopped)
• 1 tsp Pistachios (chopped)
DIRECTION for Rasa Malai
• Mix milk, cardamom powder and 1/2 cup sugar.
• Boil till gets reduced to its half.
• Make balls from cottage cheese and flatten them in centre.
• Prepare sugar syrup.
• Boil the syrup over medium heat.
• Put paneer balls in it and boil it for few minutes.
• Add paneer balls in the milk sugar mixture.
• Keep it for cooling.
• Garnish with almonds and pistachios.
• Ras Malai is ready to eat. Serve chilled.
• 200 gms Cottage Cheese
• 2 cups Sugar
• 1 litre Milk
• 1 tsp Cardamom Powder
• 1 tsp Almonds (chopped)
• 1 tsp Pistachios (chopped)
DIRECTION for Rasa Malai
• Mix milk, cardamom powder and 1/2 cup sugar.
• Boil till gets reduced to its half.
• Make balls from cottage cheese and flatten them in centre.
• Prepare sugar syrup.
• Boil the syrup over medium heat.
• Put paneer balls in it and boil it for few minutes.
• Add paneer balls in the milk sugar mixture.
• Keep it for cooling.
• Garnish with almonds and pistachios.
• Ras Malai is ready to eat. Serve chilled.
Bengali Cuisine - Mocha Chhechki OR a preparation with banana flower
Mocha Chhechki
Ingredients for Mocha Chhechki
1 cup cleaned and boiled mocha with ½ tsp turmeric powder and ½ tsp salt, squeeze and drain
2 tbsp ghee
¼ tsp fenugreek seeds or methi
2-3 dry red chillies broken in half
1 tsp sugar or to taste
2 tbsp freshly grated coconut
4 tbsp kasundi or to taste
1 tsp salt or to taste\
DIRECTION: Heat ghee, add dry red chilles and methi. Saute for a few seconds, add mocha, salt, sugar and stir fry for 5-6 min. Remove from the fire, stir in kasundi and mix well. Sprinkle with grated coconut and serve
Ingredients for Mocha Chhechki
1 cup cleaned and boiled mocha with ½ tsp turmeric powder and ½ tsp salt, squeeze and drain
2 tbsp ghee
¼ tsp fenugreek seeds or methi
2-3 dry red chillies broken in half
1 tsp sugar or to taste
2 tbsp freshly grated coconut
4 tbsp kasundi or to taste
1 tsp salt or to taste\
DIRECTION: Heat ghee, add dry red chilles and methi. Saute for a few seconds, add mocha, salt, sugar and stir fry for 5-6 min. Remove from the fire, stir in kasundi and mix well. Sprinkle with grated coconut and serve
Authentic bengali cuisine/recipe - Patishapta
Ingredients for Patishapta
For the filling-
Grated Coconut (Narkel Kora): 3cups
Jaggery (Gur): 1cup
Cardamom powder (Elaich): 1/4 teaspoon
Read more
Bengali Recipe - Sondesh
Sondesh
Ingredients for Sondesh
1 litre milk preboiled and top cream removed
1/2 tsp. citric acid or
juice of 1 lemon
2 tsp. cornflour
1/2 cup sugar ground fine
1/4 tsp. essence of choice
few drops colour to match essence flavour
(eg. green with pista essence)
For topping:
1 tsp. slivered pistas and almonds
1/4 tsp. cardamom powder
Small moulds of choice
DIRECTION FOR SONDESH:
Dissolve acid or lemon juice in 1/2 cup warm water
Put milk to boil. When it rises, pour acidic water all over it.
Reduce heat and stir till fully curdled.
When whey and water separate completely, remove from heat.
Strain in clean muslin cloth.
Hold under running water for a minute.
Press out excess water and hang for 15 minutes (paneer is made).
Empty the paneer in a large plate.
Take 2 tbsp. of paneer in a heavy pan and add cornflour.
Heat on med. flame stirring continuously for 3-4 minutes.
Cool, add to paneer in plate, add sugar, essence and colour.
Mix till very smooth.
Lightly grease and dust moulds with ghee and cornflour.
Mix topping ingredients.
Sprinkle little topping in each mould.
Press paneer mixture into it and level top.
Chill for 3-4 hours. Unmould carefully.
Serve chilled in individual paper cups
Ingredients for Sondesh
1 litre milk preboiled and top cream removed
1/2 tsp. citric acid or
juice of 1 lemon
2 tsp. cornflour
1/2 cup sugar ground fine
1/4 tsp. essence of choice
few drops colour to match essence flavour
(eg. green with pista essence)
For topping:
1 tsp. slivered pistas and almonds
1/4 tsp. cardamom powder
Small moulds of choice
DIRECTION FOR SONDESH:
Dissolve acid or lemon juice in 1/2 cup warm water
Put milk to boil. When it rises, pour acidic water all over it.
Reduce heat and stir till fully curdled.
When whey and water separate completely, remove from heat.
Strain in clean muslin cloth.
Hold under running water for a minute.
Press out excess water and hang for 15 minutes (paneer is made).
Empty the paneer in a large plate.
Take 2 tbsp. of paneer in a heavy pan and add cornflour.
Heat on med. flame stirring continuously for 3-4 minutes.
Cool, add to paneer in plate, add sugar, essence and colour.
Mix till very smooth.
Lightly grease and dust moulds with ghee and cornflour.
Mix topping ingredients.
Sprinkle little topping in each mould.
Press paneer mixture into it and level top.
Chill for 3-4 hours. Unmould carefully.
Serve chilled in individual paper cups
Chachchari (typical Bengali cuisine)
Chachchari (typical Bengali cuisine)
Ingredients Chachchari (typical Bengali cuisine)
250 gm of mourala mach (fish), cleaned and left whole
½ tsp kalonji (onion seed)
2 green chilli
1 medium size onion
150 gm of potatoes
250 gm of brinjal (begun)
1 tsp of turmeric
1 tsp jeera powder
1 tsp red chilli powder
Salt to taste
DIRECTION FOR CHACHCHARI:
Wash the fish, drain water then deep fry till crisp and set aside. Chop potatoes and brinjal into thick and evenly size. Potatoes can be boiled before slicing. Fry sliced onions till translucent, then add all the spices. Add the vegetables and sauté, pour very little bit of water. Add the salt and fried fish and cook on a low flame till all water soaked
Ingredients Chachchari (typical Bengali cuisine)
250 gm of mourala mach (fish), cleaned and left whole
½ tsp kalonji (onion seed)
2 green chilli
1 medium size onion
150 gm of potatoes
250 gm of brinjal (begun)
1 tsp of turmeric
1 tsp jeera powder
1 tsp red chilli powder
Salt to taste
DIRECTION FOR CHACHCHARI:
Wash the fish, drain water then deep fry till crisp and set aside. Chop potatoes and brinjal into thick and evenly size. Potatoes can be boiled before slicing. Fry sliced onions till translucent, then add all the spices. Add the vegetables and sauté, pour very little bit of water. Add the salt and fried fish and cook on a low flame till all water soaked
Bengali Recipe - Oh! Calcutta's typical Elish/Ellish/Illish/Ilish macher paturi
Elish/Ellish/Illish/Ilish macher paturi
(Hilsa with mustard smoked in banana leaves)
Ingredients for Elish/Ellish/Illish/Ilish macher paturi
7-8 pieces of hilsa.
1 1/2 tablespoons of mustard paste very finely ground., 1/2 tablespoon turmeric paste.,
1/2 teaspoon chili paste., 100 grams of mustard oil.
4-5 green chilies, washed and slit., 4-5 banana leaves, halved.
DIRECTION:
place the fish pieces in a flat dish. Add masala pastes and salt.
mix the fish and masala pastes together.
add mustard oil and green chilies and mix again.
on the tawa or iron griddle place, 2-3 banana leaves one on top of the other and another 2-3 leaves crosswise over the first ones.
now carefully place the masala coated fishes in the center of the leaves.
pour the extra oil and masala on the top.
fold the banana leaves like a packet and tie it with a string.
place the tawa or the girdle on hot fire and cook for 20-25 mins.
remove from tawa and place the packet on a large platter.
untie it carefully and serve hot with rice.
Microwave method:-
follow the same recipe but make individual packets and place it in a flat dish and cook for 15-20 mins in medium heat.
(Hilsa with mustard smoked in banana leaves)
Ingredients for Elish/Ellish/Illish/Ilish macher paturi
7-8 pieces of hilsa.
1 1/2 tablespoons of mustard paste very finely ground., 1/2 tablespoon turmeric paste.,
1/2 teaspoon chili paste., 100 grams of mustard oil.
4-5 green chilies, washed and slit., 4-5 banana leaves, halved.
DIRECTION:
place the fish pieces in a flat dish. Add masala pastes and salt.
mix the fish and masala pastes together.
add mustard oil and green chilies and mix again.
on the tawa or iron griddle place, 2-3 banana leaves one on top of the other and another 2-3 leaves crosswise over the first ones.
now carefully place the masala coated fishes in the center of the leaves.
pour the extra oil and masala on the top.
fold the banana leaves like a packet and tie it with a string.
place the tawa or the girdle on hot fire and cook for 20-25 mins.
remove from tawa and place the packet on a large platter.
untie it carefully and serve hot with rice.
Microwave method:-
follow the same recipe but make individual packets and place it in a flat dish and cook for 15-20 mins in medium heat.
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