machher_jhol and kalia

This is a slightly edited post from my ma.

1. Generally we fry the fish first then make jhol or kalia .But it depends on the type of fish available there . If you get ilish then there is no need to fry unless you really want to eat it fried.

Now lets talk about simple macher jhol. First fry the pieces lightly. See that it is not over/undercooked. Do not put too much oil. After frying; take out the pieces carefully. If there is some oil remaining, you can use that or if needed you put a little oil in again. Now wait till the oil is properly heated. To know whether it is ready or not put some jeera or kalo jeera in the oil. You will hear a sizzling sound; Agei ekta chhoto batite jeera dust, haldi, lanka dust, alpo jol diye ekta paste baniye rekhe dite hobe. Now put that paste in the oil and fry it. At this stage you can add sliced tomato as well. After the paste is fried, add water to make the liquid jhol. Add salt to it. When the watery mixture is boiling, put pieces of fish in it. After it boils for a few minutes, sprinkle some atta powder over it slowly. This will thicken the jhol. If you want to have other vegetable in this machher jhol, you will have to slice these vegetable ( such as begun, vindi, or aloo) and fry and keep aside. When the jhol is boiling, put these fried vegetable in it.

2.Macher kalia

With rahu or katla you can make kalia. Fry the pieces first then put aside. Make onion, garlic ginger paste. Keep aside. In a separate pot, make a paste of haldi, chillie, jeera, dhania (all dust) with little water. If you want to, you can put aloo in kalia. Then after frying the fish you have to fry the aloo and put aside. Heat oil. When oil is ready fry the onion paste first then put the haldi paste. When you will see oil coming out then you add water. When the water is boiling add aloo. Let it boil few minutes. When the aloos are soft, put macher tukra and add salt. Finally add some atta powder to make the gravy thick. Add garam masala.Your kalia is ready.

chicken bahari

This is an unedited recipe sent to me by Purabani-di, an extremely accomplished cook.
chicken baahaari!!!!!
prothome chicken ta ke ektu boro boro piece e
katbi.......tarpor chichen ta dhuye tate tok doi,
peyaj bata (olpo), aadaa bata, roshun bata, lonka
guro, jeere guro, holud guro, dhone guro(olpo),gorom
moshla guro(olpo) diye makhiye fridge e tule
dibi........marinade korar jonno........fridge e aami
minimun 5 hrs theke shuru kore maximum 48 hrs obdi
rekhechhi without tension.......tobe optimum
overnight.....shonibaar raate eta kore rekhe diye
robbar shokale raanna kore ne......jai hok...
tarpor fridge theke ber kore rekhe ekta karai e tel
de.........in the mean time porimaan moto kichhu peyaj
salad e jemon gol gol chakti chakti kate, sherokom
kore kete rakh.......shegulo tele reddish brown kore
bheje tule rakh aalaada kore........shei left tel tai
tejpata aar kichhu gota gorom moshla (dalchini,
lobongo aar chhoto elaach)foron de........tarpor puro
marinade kora chicken ta diye de aaar naarte thak
jaate lege na jai........dekhbi jol
berochhe.......berote de.......nere nere jolta shukiye
ne........eta ke bole koshano........tarpor nuun dibi,
ektu chini dibi shaadmoto........tarpor aabaar naarte
thak.....eta semi dry item ....tai jhol hobe
na......ruti-bread er shaathe shobcheye bhalo lage
tobe bhaat o cholbe jaara shukno shukno
khai............jol puro more gele aalaada kore rakha
peyaj bhajata opore choriye de/.......mix kor.....ektu
gorom moshla guro chhoriye de.....mix kor.......opor
theke ghee de....mix it......chapa diye dheke rakh
jate khusboo ta paliye na jai....byas!
eta ektu bahari ranna, tobe week end e korle bhaloi
lagbe. tobe er onek hi-fi modification aachhe jeta tui
aamaar barite kheyechhili......asha kori bhule
gechhish......jai hok, eta onek simple form........aar
jodi patla chichen er jhol chaash, tao bolte paari!!!
janaash!!!!

palong ghonto

Palong shak/Palak
This can be prepared in various ways. For instance there is palak in dahi, again we have palak paneer and many many more. U can cook palak with mutton/chicken also. I am giving u some simple recipes.

1.Palak ghanto (very simple)
U will need aloo/begun/any other vegetable along with palang . Chop all the veggies to small size & chop up the palang. Then heat a little oil in ur cook 'n serve bowl. Put our everything in ur bowl. Cover it. Cook at low flame. All the water will come out. Wait till all the veggies are cooked & tender & there is no water left. Then remove the vessel from heat. Now finally heat a few teaspoons of oil again; put some jeera, a few tejpatta (if available ). In the meantime mix a little haldi, a little chillie, a little jeera & a little dhania powder in some water. After putting jeera & tejpatta add haldi etc in oil & mix thoroughly. When u will feel the masala is cooked & oil is coming out mix all the pre-steamed veggies along with palak with the masala. Cover the bowl for a few minute & wait. Remove from heat. Never add salt at the first stage . Because the saak after being cooked will reduce to half in volume. So u will add salt when shaak is cooked. For topping u may add dry jeera powder (fried) & grated coconut. Your palang is ready.

Rajma aaloor jhol torkari

Rajma-aaloor jhol-trokari (red kidney beans with potatoes)

description: this is a vegetarian side dish with rice/ruti. Also can be had as a soup. The recipe is ripped off from a recipe taken from the Hawkins Futura cookbook. I have added some extra trimmings to it.

Ingredients: Rajma/ Red kidney beans (2 cups): soak overnight.

Aloo/ Potatoes: two, medium.

Pyanj/Onion: one large.

Lemon: one (or lemon juice)

Tomatos: two (or puree)

Masala: haldi, lonka guro, shukno lonka(3), garam masala, gota jeere, shorshe.

Ginger-garlic paste.

Method: chop the onion into really small pieces. Peel the potatoes, and slice into small pieces (too large means that this will not go well with the rajma, and also takes a longer time to cook). Heat two tablespoons of oil in the pressure cooker, add gota jeere and shorse. When they start sputtering, add the onion and mix, stir fry to golden brown. Add one spoon of ginger garlic paste and the other masala. Stir. Add tomato (diced/puree). Mix and stir on high heat until oil starts separating from the mixture. Add the potatoes and mix thoroughly, add rajma and 4-5 cups pf water. Put the lid on and let it cook at medium pressure for 20 minutes(Futura) or for 4 whistles (regular). Let it cool down and add salt and lemon juice (2 spoons) or squeeze a cut lemon into the rajma. Serve with rice.