SPICY FISH FRITTER

Evening time snacks is a joy for us, specially over the weekends. It is such a pleasure to sit together with your family and friends, absolutely relaxed; munching on anything accompanied by your favourite wine, hard or soft drinks. In all our informal get togethers, starters are stealing the show these days. Chit-Chat and a platter of these, titbits to spicy fries are more on demand. The main course gets sidelined if you have a platter of kebabs, fries and chats served with some salads.

Fish is favourite food, love experimenting with it; though scare to get adventurous in the process. I love fish in any form; steamed, sauteed, baked, curried, fried simply or with lots of spices and curried. The guests who visit my home wants me to cook simple fish curries, rice, vegetables and dal. In return they offer me cheesy stuffs, western platters; some I like which they are comfortable in. The deal is mutual. Preparing fritters, fries with fish is a sort of pleasure for me.

This SPICY FISH FRRITTER is quick and easy to make. I prepare it quite often for my family and friends to spice up the weekend evenings. You can always adjust the amount of spices in it according to your tastebuds.

             

INGREDIENTS :

Fish Fillets[of any white fish] : 500 gm
Bengal Gram Flour[besan] : 2 tbsp
Corn Flour : 5 tbsp
Garlic Paste : 2 tbsp
Ginger Paste : 1tbsp
Lemon : 2-3 tbsp
Cumin Powder : 1tsp
Coriander Powder : 1tsp
Turmeric Powder : 1/2 tsp
Red Chilli Powder : 1tsp
Chat Masala : As required to sprinkle over the fries.
Salt : As required
Green Chilli : 3
Coriander Leaves : 3 sprigs
Oil : 100 ml [for deep frying]

METHOD :

Wash and cut the fish pieces into desired shapes; I preferred strips. Now marinate them with lemon juice and little salt. Keep aside for an hour.

We would prepare a batter. Take the gram flour and cornflour in a wide mouthed vessel. Add water little at a time to prepare a paste. Add all the spices; cumin powder, coriander powder, turmeric powder, red chilli powder, ginger paste, garlic pastes, salt. Mix well.

Chop the green chillies and the coriander leaves. Wash, add to the batter. 

Heat oil in pan. Coat the fish fillets thickly in the batter, add to oil. Reduce heat to medium towards low.

When one side is little brown, turn over. This way you have to flip sides 2-3 times. You have to ensure the inside too is well cooked. Do not hurry, try to adjust the heat constantly. Do fry in batches. Put onto tissue papers to get rid of excess oil.

Transfer to serving plates, sprinkle chat masala on it. Serve with salad. We had some baked, vegetarian curry puffs too!

CHICKEN FRIED RICE WITH FISH FRITTERS

Though not authentically Christmas platter, I thought of wishing MERRY CHRISTMAS with this humble plate of Chicken Fried Rice with  Fish Fritters. The lettuce and tomato is to remind that salads should be an essential part of our meals. A lighted candle had to be there to say may there be light in all of your lives forever. I feel that just like Durga Pooja, Christmas and Eid have universal approach. It is just not confined to a mere religious festival. It is a festival celebrated worldwide. I have a nice childhood memory of Christmas. My childhood was spent in a small township, about 100 km away from Kolkata at my maternal grandparents' home. My mom being married at a young age was still studying at college. I had a happy childhood among aunts and uncles. I was a pampered child being the eldest, other siblings were yet to arrive. 

That town had a big church with its own school, hospital and home for the distressed. From 25th December  till 1st January there used to be a big celebration there which I attended even after shifting to Kolkata with our parents. I remember about a big fair held on the occasion. A couple of my aunt's friends being Christian, I attended Sunday special prayers too. I really do love the calm and peaceful environment inside. 

I am secular who firmly believes humanity stands supreme, respecting other's religious beliefs does not necessarily mean downgrading mine. Partnering with an atheist taught me not to bring religion into everything. He says religion is to keep within the self,   asks me to practise tolerance. The main attraction of attending the Sunday prayer was after it was over. Once done, my aunt's friend would take us to their homes and treat with fresh, warm home baked cakes, not fancy but tasty.

 I wished for a change and greet all with an easy platter of chicken fried rice & fish fritters.  Rice and Fish is our staple, I was absolutely relaxed while doing it. I had some boneless chicken and bell peppers in hand, went ahead preparing fried rice, fish fritters with the fish fillets. To end with, we had a dessert made of chocolate cake and vanilla ice cream[not in picture].

         

INGREDIENTS [for the fried rice] :

Chicken[boneless breast pieces] : 200 gm
Red n Yellow Bell Pepper : 1/4 of each
Green Chilli : 2
Soy Sauce : 2 tbsp
Sesame Oil : 1tbsp
Garlic[minced] : 1 tsp
Ginger[minced] : 1/2tsp
Onion : 2 medium
Black Pepper Powder : 1/4 spoon
Salt : As required
Chopped Spring Onion to garnish.
Oil : 2tbsp
Rice : 1 big cup.

INGREDIENTS [for the fish balls] :

Fish fillet : 350-400 gm
Salt : As required
Green Chilli : 2
Garlic[minced] : 1/2 tsp
Vinegar : 2 tbsp
Soy Sauce : 1 tsp
Corn Flour : 2tbsp
Oil : 50 ml [for deep frying]

METHOD :

Let us cook the fried rice first. Prepare rice until it's half done or may be a little more. Drain water, keep uncovered.

              

Cut the onion and bell peppers into cubes or strips. Chop green chillies, dip in soy sauce. Mince the garlic and ginger. Boil chicken until tender, shred.

Heat oil in pan. Add the minced garlic and ginger. Add the onions, fry until translucent. Add bell peppers. Stir for 3-4 minutes, add salt as required, mix well. Add chicken strips, black pepper powder. Mix well. 

Add cooked rice, stir for a minute. Add soy sauce, chopped green chillies. Stir for 2 minutes. The whole process is to be done in high heat with quick stirs.

Let us do the fish fritters. Wash & marinate the fish in vinegar for an hour. Wash again, pat dry. 

Mash the fish lightly with your palms. Add the chopped green chillies, minced garlic, soy sauce, cornflour. Mix and shape into small round balls. Refrigerate an hour. 

Heat oil in wok. Take out fish balls, deep fry them in oil. Drain excess oil keeping them on  tissue papers before serving.

CHICKEN REZALA

REZALA.....made with chicken or mutton, coated with a layer of ghee and is fragrant with whole spices is an extremely popular dish in Kolkata. My love with rezala dates back to the 90's when I used to visit the famous Muslim Restaurants with my dear pals to taste Moghlai [as Muslim food is called there] dishes, and landed on Rezala one day and the rest is history. I mean you can easily make out why I cannot shed those few extra kilos even after regular exercise. Like an average Bengali, I am a foodie and very particular about it. The well known hotelier Anjan Chatterjee who has a chain of restaurants all over India says that the rezala owes its taste to the ingredients goes into it. These includes whole spices, kewra water[attar], milk or cream. He says the popularity of rezala in Bengal is perhaps the fact that Bengalis prefer a tinge of sweetness in their food.

    I will also take the liberty to say Kolkata has the best Muslim Restaurants compared to the rest of India, some of them as old as 50-100 years, some worth mentioning are Royal, Sabir, Shiraj, Rehmania, Aminia.... Arsalan may be newer. In the book OH!CALCUTTA Anjan chatterjee writes about how rezala made an entry in the Bengali Cuisine. The story goes that when the Nawabs of Awadh and descendants of Tipu Sultan were exiled in Bengal, they carried their cooks along. They were responsible for the Islamic touch to Bengali cuisine, namely the use of spices, ghee and mutton / chicken.

      Rezala goes extremely well with Rumali Roti. Due to my inability to prepare Rumali Roti I serve it with Luchi / Paratha. Though Mutton Rezala is more tastier and popular than the one made with chicken, I have come up with the latter this time. The mutton version some other day. Lets proceed with the recipe that I followed.

INGREDIENTS :[FOR THE MARINATION] :
Chicken : 500 gm
Plain Yogurt : 250 gm
Ginger Paste : 1tsp
Salt : As required


INGREDIENTS :[for the gravy]:
Cashew : 6-8
Poppy Seeds : 1tbsp [those who stay in Singapore or Dubai, use white sesame seed of the same amount]
Shredded Coconut : 1/2small cup
Onion : 2 medium
Milk : 1/2 cup
Black Peppercorn :10
Whole Dried Red Chillies : 6
Cinnamon Stick : 2 one inch pieces
Green Cardamon : 4
Cloves : 4
Bay leaf : 1
Kewra Water [attar] : 3-4 drops[i substituted with Rose Water]
Sugar : 1tsp
Ghee[clarified Butter] : 3tbsp +1tsp
Hot Water : 1/2cup

METHOD :

Wash and cut the chicken into big pieces. Marinate with beaten yogurt, salt, ginger paste. Keep covered at room temperature for about 2 hours.

Peel and wash the onions and get a smooth paste out of it. Wash the poppy seeds or white sesame seeds through a strainer and get a paste along with the cashews and shredded coconut adding little water.

Heat 3tbsp ghee in a wok. Temper with a bay leaf, cinnamon,cardamom, black peppercorn, cloves. As they give out aroma, put in the onion paste. Fry till the raw smell goes. Wipe the marinade from the chicken and put in the chicken pieces. Fry for 2-3 minutes at medium heat. Now add the marinade and lower the heat to minimum.

Stir and cover. Uncover and stir every 3 minutes, to avoid sticking to the bottom. When the chicken is half done add the poppyseed-cashew paste and stir well. Let cook covered and at minimum heat. Add the water . Cover for 2 minutes.

Now add the milk, rose water and sugar. Stir and let cook for another 2 minutes. Add 1 tsp ghee and mix well. Switch off. Transfer to a serving bowl and garnish with whole dried red chillies.

Please note:
Since milk is used, it tends to spoil quickly, so eat it fresh.
Use rose water if you cannot take the strong smell of kewra water.
It has to be slow cooked and the gravy should be thicker.

CHICKEN KATHI ROLL

When Kathi Rolls are in, all worries are out!! Yes, I mean it. In our home, someone finishes it in minutes, he who usually takes half an hour to finish a bowl of rice, dal and fish. He also knows mamma would prepare what he loves on  Sundays if the day before is a working Saturday for her. Today he visited the kitchen 5 times to enquire whats cooking. The senior sits, watch and murmurs "you are spoiling him", at the same time finishes the chicken rolls quicker than the son does. The lady thinks the more I learn the art of cooking, more I need to jog!

I am actually putting up a challenge to the would be daughter-in-law.... "hey I am there in between before you reach him"! Jokes apart, she thinks she would be an indulgent mom-in-law.....though the senior says she would be the worst mom-in-law, he thinks she is a control freak. The lady thinks her son would be venturing out in few years, may be would stay thousands of miles away, there is no question of control. In fact, that fear of living apart from him makes her spend more time in the kitchen, to see that million dollar smile. Who knows, she may have to see that only on the phone screen one day. Oh! I have come a long way from Kathi Rolls....let us go back.

Kathi Rolls are street food actually. Originally, it was a skewer-roasted kebab wrapped in a paratha. Today, mostly any filling made of potato, paneer, chicken or mutton wrapped in a paratha would they call Kathi Roll. Once you land in the  Kolkata Airport and enter the city, you can see bee line of roll centres at every corner. Making them at home is easy. Prepare a filling of your choice, make your own paratha, wrap  the filling and enjoy with lassi[yogurt drink], may we say? This recipe is of Chicken Kathi Roll, a filling made of small cubes of chicken marinated with few spices, lemon juice, salt & yogurt, then grilled & used! Let us proceed with the recipe.

INGREDIENTS :[for the Parathas]

All Purpose Flour : 2 coffee mugs
Salt : 1/4 spoon
Sugar : 1/2tsp
Oil : 1tsp for each paratha and 2tbsp to mix with the dough
Water : As required

Or Simply use store bought frozen Parathas like me; I find Pran's the best

INGREDIENTS :[for the Filling]

Boneless Chicken : 500 gm

Beaten Yogurt : 2 tbsp
Garlic Paste : 2tbsp
Ginger Paste : 1tbsp
Cumin Powder : 1tsp
Coriander Powder : 1tsp
Red Chilli Powder : 1tsp
Garam Masala Powder :1/2 tsp
Turmeric Powder : 11/2tsp

Salt : As Required
Sliced Onion : 1 medium tea cup
Chopped Green Chilli : 1 tbsp
Lemon  Juice : 2 tbsp
Oil : 2tbsp

PROCEDURE :

Wash and cut the chicken into small cubes. Marinate with ginger-garlic paste, all the spice powders, salt, yogurt & lemon juice. Keep aside for 2 hours.

Grease an oven proof plate with few drops of oil; add 2 tbsp oil to the chicken , mix well and arrange them on the plate!

Mine is a convection mode microwave! I placed the plate atop the high wired stool and kept it inside the oven!

I cooked in grill mode one side for 20 minutes; turned them over & grilled for another 10-12 minutes! We should be done!

Now the dough. Take the the flour in a wide mouthed vessel. Add little salt,1/2 tsp sugar and 2 tbsp oil. Rub well for 3-4 minutes. Now add water little by little and keep on rubbing till a soft but firm dough is formed. This will take about 15 minutes. Cover with a clean cloth for 1/2 an hour. Uncover and rub again for 2-3 minutes. Make balls to make parathas of desired shapes. With help of rolling pins, roll parathas into round shapes. Heat a frying pan. Place an uncooked paratha, turn sides 2-3 times and pour in 1tsp oil. Fry until light brown and little crispy but soft. Keep onto a  tissue paper to soak any extra oil. 

This step can be skipped if you  use store bought Paratha. I have used Pran's Paratha! Just cook both sides well!

Now, fill in each Paratha with the washed, sliced onions, chopped green chillies, 5-6 pieces of grilled chicken. Squeeze little of lemon juice if required. Roll up and serve hot with salads and lassi[yogurt drink]. It is good for lunch or dinner as well. Cristine did the part of wrapping them! They tasted nearly the Kolkata Stalls like, if not exactly!

They are tempting; ain't they? You must do them to know how much!

                                          

GOBI MASALA WITH JEERA RICE

Yes, at times LIFE is this simple or needs to be, specially on Monday, Tuesday, Wednesday. The weekend is over. You consumed meat, fish cooked in generous amount of oil, spices. To top it up were desserts. Your stomach cries for rest, you must listen to it! Hence, such  a humble dish of GOBI MASALA WITH JEERA RICE is here in the blog today.

Rice is our staple. I keep exploring and experimenting with it in different ways with different ingredients. Whatever ingredients  you may use, it's always a hit. Well, thats a rice  loving person speaking. Specially when it's forbidden, she will be more hooked towards it. I equally love bread of all kinds.

Cauliflowers being farmed and produced in abundance, it's use is varied; from fries to curries. Earlier they were available only during winter, nowadays it is available throughout the year. You are at the liberty to use it the way you wish to. All it needs is a cauliflower, few tomatoes and spices readily available at home. It goes well with both rice and chapati. That particular day I prepared jeera rice to go with it. Do serve it with a bowl of plain yogurt and pickles.

INGREDIENTS [for the Gobi Masala] :

Cauliflower : 1
Potato : 2
Green Peas : 2 tbsp
Tomato : 2 small sized
Ginger Paste : 2 tsp
Cumin Powder : 1tsp
Green Chilli : 2
Garam Masala Powder : 1 tsp
Kashmiri Mirch : 1 tsp
Turmeric Powder : 1tsp.
Bayleaf : 1
Cumin Seeds : 2 pinches
Turmeric Powder : 1 tsp
Dry Mango Powder : 1/2 tsp
Salt : As required
Sugar : 1tsp[optional]
Oil : 4 tbsp

INGREDIENTS [for the Jeera Rice] :

Basmati Rice : 1 cup
Water : 2 cup
Cumin Seeds : 1tsp
Chopped Coriander Seed : 2 tbsp
Chopped Green Chilli : 2
Salt : As required

Oil : 2 tbsp

METHOD :

Wash the rice, soak for at least an hour.  Meanwhile, cut the cauliflower into medium sized florets and wash. Sprinkle salt and half tsp turmeric. Mix well and keep aside for about 15 minutes. Cut each tomato into 4 pieces, deseed and wash. Slit the green chillies.

Par boil the cauliflower florets adding some salt to the water. Drain the water. Heat oil in wok. Fry the cauliflower florets until light brown. Take out. 

Peel the potato, wash and cut each potato into 4 pieces, width wise and then length wise. Add salt, turmeric, fry them, take out. 

Temper oil with cumin seeds and a bay leaf. Add the ginger paste. Stir for about 2 minutes until the raw smell goes away. Add the cumin powder, rest of the turmeric powder, salt, Kashmiri Mirch powder. Stir until the spice mix separates from the oil. Add the lightly fried potatoes, fold in.

Add a small cup of water. Let boil covered for 3 minutes, Remove cover, add the parboiled cauliflower florets, tomato, green peas. Cover again, cook for another 3-4 minutes. 

Add the garam masala powder, dry mango powder. Mix well, switch off the gas stove. Its done. Transfer into a serving bowl.

For preparing the Jeera Rice, cook rice until 60% done in a vessel adding enough water, drain the water once done. 

Add oil in pan. Once hot, temper with 1tsp jeera [cumin seeds] and the washed chopped green chillies. Give a stir, add the cooked rice and salt, stir at high heat for 2-3 minutes. Add the washed and chopped coriander. Its done. Serve & have it piping hot.

Get raita and pickles on the side!

Your measuring cup for rice and water should be the same. This is a must.

SHRIMPS IN BLACK PEPPER SAUCE

Not a fish, yet considered the most versatile and tasty amongst all fish by many. Versatile in the sense it can be made to as many a dishes, open to any kind of experiment. Either way it tastes great. At times we forget its not a fish. Available in so many sizes, it is quite common in your kitchen, as it can be mixed and matched with any kind of ingredient given its availability. Every country, every region has its own way of cooking it. With globalisation we are open to and equipped with more and more recipes of prawns.
In our childhood prawns were not so expensive, so they adorned our  plates quite often. I am talking about tiger prawns which once cooked would cover a medium sized plate . When served with steamed rice, we thought what do they talk about heaven, if this is not heaven, what else is. A sunday,  a hearty meal of prawn curry and rice was so fulfilling, one could make out from the noise of snoring afterwards. Yes weekend  afternoon naps were as much a treat. I don't know why I am using a past tense , we still practise this.
In our community, treating the son-in-law with a tiger prawn or hilsa  curry is almost a ritual. Whether the wallet permits or not, it is a matter of prestige. The over indulgent mom-in-laws gives the ultimatum to the poor pa-in-laws....I don't know anything, the freshest and the biggest prawns in the market should adorn my kitchen today.  The father-in-law would come back sweating and a big hole in his pocket but with an amazing smile of satisfaction on his face. And yes the much embarrassed son-in-law would have them in minutes, haha. Embarrassment has nothing to do with taste buds . Simple living  does not necessarily mean simple eating....God if one is like me....a top to bottom foodie.
It was a friday. The refrigerator was almost empty. Had few shrimps, bell peppers and 2-3 variety of sauces. Was thinking what to do and how quickly.....and came up with this BLACK PEPPER SHRIMPS.

INGREDIENTS :
Shrimps : 500 gm
Bell Pepper[green,red,yellow] : 1/2 each
Onion : 2 medium
Green Chilli : 4[change according to your requirement]
Garlic[minced] : 1tbsp
Ginger[minced] : 1 tsp
Black Pepper Sauce : 2 tbsp[change according to your requirement]
Salt : As required
Soya Sauce : 1 tbsp
Corn Flour : 3 tbsp
Oil : 2 tbsp
Spring Onion or Coriander leaves for garnish. I did not have so I skipped.

PROCEDURE :
Discard the head and the tail of the shrimps, devein  and wash. Cut the onion and bell peppers into small squares and wash. Slit the green chillies. Add little salt to the shrimps, mix well and coat them with cornflour.

Heat oil in a pan. Fry the shrimps lightly in batches. Keep aside. In the same oil, put in the minced  garlic and ginger , As they give a nice aroma, put in the onions. Stir till they are translucent. Add the bell peppers and the slitted green chillies. Saute for 1-2 minutes.

Now add the soya sauce and little salt. Stir at high heat for another 2 minutes. Add the prawns, give a stir and add the black pepper sauce and stir for another 1 minute at high heat, Switch off gas, you are done.

Serve with noodles/steamed rice/fried rice!!!

CRISPY FRIED MALPUA

WHAT IS MALPUA?

Malpua is an Indian sweet/dessert. Every region has its own way of preparing malpua. In Bengal we call it Malpoa and is generally made with a mixture of flour, semolina, milk and sugar. Though I faintly remember my grand mom using homemade rice flour to make it. In this batter you can add mashed banana, shredded coconut, khoya / mawa. I used the basic batter today because weekdays are no frill days for me. Malpoa perhaps is the first sweet meat / dessert / pithe a Bengali girl learns to make.... the most basic and easy recipe in the Bengali 'Pithe' category. When served with rabri it becomes a dessert.

About 20-30 years ago, yet to be married Bengali girls were grilled by their would be in-laws or their representatives .... do you know cooking? Can you make malpoa and patishapta? Under 5-8 pairs of scanning eyes, the poor girl had to answer a bizarre questionnaire just to prove her worth in the marriage market. Its not a past tense as yet but has lessened.

Malpoa brings in a lot of memories. I remember the mother frying them one after another tirelessly which amounted to 50-60 in an evening. The ritual was to distribute among your neighbours, as part of  a nice warm gesture. Living in individual houses we had a neighbourhood culture then.....talking to each other from this terrace to that terrace. Whatsapp or Facebook were not required for socialising. Warmth was felt through exchange of words or food.

Now this is one sign of me growing old. Old people generally like reminiscing and glorifying the bygone days. My middle class values or sentiments say there is every reason to. This would invite never-ending arguments, better we jump onto the recipe. Usually malpoa is served dipped in sugar syrup but  I skipped the dipping part and kept it crispy fried as is liked by my family. There are families who also add black peppercorns to the batter besides the fennel seeds, I like the presence of both but my family does not.

INGREDIENTS : 

All Purpose Flour : 1 coffee mug

Rice Flour : 2tbsp
Semolina : 1/2 coffee mug
Milk : 500 ml [there can be water used instead]
Sugar : 1 medium tea cup
Fennel Seeds : 1tsp 
Oil : As required for deep frying]

METHOD :

Pour the milk in a heavy bottomed pan. Bring it to boil and keep boiling till it reduces to 250 ml. The milk should not turn brown. Once done let it cool a bit.

To it, add the semolina when it is still warm. Keep aside for 1/2 an hour. Add the flour now little by little stirring with a ladle simultaneously. No lump should be their in the batter. Add sugar and 2-3 drops of oil. Keep at rest for 1 hour to allow the sugar to dissolve. The addition of oil helps the malpoa not to stick to the pan while frying. Add the fennel seeds. Your batter is ready. It will neither be too thick nor too thin.

Take a round shaped bigger spoon. Heat oil in a pan to the smoking point. Lower heat from medium towards low. Pour in a spoonful of the batter to the oil with the spoon. Fry each side well until brown. Fry one at a time.

Because I wanted flattened & not round & fluffier malpoa, I used a flatter pan & less oil!

You can serve them after being soaked in sugar syrup or with rabri. I usually serve them as it is; as is preferred in the family. Mind you they taste best the next day. Enjoy....