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What We Do

Appayan Rice Recipes

    KATLA MACCHER PATLA JHOL

  • As we are sticking to simple recipes for this menu (though the Chalkumror Pur Bhaja may be considered heavy by many, all the more reason to keep the fish simple) we will keep our fish recipe simple. Considering the upcoming summer, this recipe is considered cool and easy to digest while not compromising a bit on the taste.
  • Ingredients
  • ⦁ ½ kg fresh rui or katla fish cut into pieces 1½ inch breadth and washed thoroughly in cold water
  • ⦁ ½ cup mustard oil (any vegetable or seed oil can be used, but the pungency of the mustard oil gives it just that extra edge)
  • ⦁ 2 tsp turmeric powder
  • ⦁ 1 tsp cumin powder
  • ⦁ ½ tsp coriander powder
  • ⦁ ¼ tsp red chilli powder (optional)
  • ⦁ 4 green chillies
  • ⦁ ½ tsp whole cumin seeds
  • ⦁ 1-2 bay leaf
  • ⦁ 1 whole dried chilli (optional)
  • ⦁ A pinch of hing (asafoetida)
  • ⦁ 1 tsp grated ginger (or paste)
  • ⦁ 6-8 biulir daler bori (dried lentil dumplings)
  • ⦁ 2 medium size potatoes cut into six lateral pieces
  • ⦁ 1 tomato cut into big pieces
  • ⦁ 2-3 cups hot water
  • ⦁ Salt
  • PREPRATION
  • ⦁ Place the fish in a large bowl and marinate with a 1 tsp. salt and 1 tsp. of turmeric. Keep aside for 30 minutes.
  • ⦁ In a smaller bowl add the rest of the turmeric and the powdered spices (reserve the asafoetida) and a little water. Mix and reserve covered.
  • METHOD
  • ⦁ Heat the oil on medium high, in a large, deep sauté pan or kadai.
  • ⦁ Fry the fish till golden.
  • ⦁ In the same oil, fry the bori till brown in color. (Remember to keep the heat low at this stage).
  • ⦁ In the same oil, fry the potatoes till golden in color.
  • ⦁ In the same oil (you can reserve a little oil at this stage if you want) add the whole cumin seeds, bay leaf and dried chilli (break into half) and a pinch of asafoetida. Let the cumin crackle.
  • ⦁ Add the ginger and fry till fragrant.
  • ⦁ Add the spice mix and sauté till the oil floats.
  • ⦁ Add the tomatoes and salt. Cook till the tomatoes are soft.
  • ⦁ Add the potatoes and mix till coated with spice.
  • ⦁ Add hot water and bring to a boil.
  • ⦁ Add the fish and bori. Cover and cook.
  • ⦁ After 5 minutes remove the lid and turn the fish carefully so that it does not break.
  • ⦁ Cover and cook for another 5 minutes.
  • ⦁ Serve hot with Appayan rice.

    KUCHO CHINGRI DIYE BANDHAKOPIR GHONTO


    In our series of classical bangali recipes that go well with our various types of husking rice (that retains most nutrients naturally found in rice) we had started with bitter and went on to daal and had to accompany it, a bhaja. Next in a typical bangali menu comes a torkari or a recipe of vegetables (individual or a mixture of few or many) made by itself or with an addition of a non-vegetarian element (fish head or shrimps). Today we will go for a simple yet delicious recipe ‘Kucho Chingri diye Bandhakopir Ghonto’ to add to our menu.

    INGREDIENTS
  • • 12-15 small sized prawns de shelled and deveined
  • • 1 medium sized cabbage finely shredded
  • • 1 large potato diced in medium size cubes
  • • 1/2 cup green peas (optional)
  • • 1 medium onion finely chopped
  • • 2tbsp. grated ginger and garlic
  • • 1 medium tomato cut into quarters
  • • 2 slit green chilies
  • • 1tsp. turmeric powder
  • • 1 tbsp. chili powder (adjust according to taste)
  • • 1 tsp. cumin powder
  • • 1 tbsp. coriander powder
  • • 1 tsp. garam masala powder
  • • 1 tsp. ghee (clarified butter)
  • • 1 tsp. sugar
  • • Salt to taste
  • • 2-3 tbsp. of cooking oil
    METHOD
  • •Marinate the cleaned prawns with salt and turmeric for 15 minutes.
  • • Heat oil in a pan and fry the prawns on high heat till they turn golden yellow. Remove and reserve them.
  • • In the same oil add cubed potatoes and fry till golden brown. Remove and reserve.
  • • Add chopped onion and green chilies in the same oil (add some if needed) and sauté on medium heat till onions turn light brown.
  • • Add grated ginger garlic and sauté till fragrant.
  • • Add the along with the dry spice powder. Fry them altogether.
  • • Add tomato pieces to it along with salt and sugar. Cook for a while till the tomatoes become tender.
  • • Add shredded cabbage (Bandhakopi) and mix well with all the spices. Keep it covered on low heat. Add green peas (optional).
  • • After 5 minutes you will see water releasing from the cabbage. Mix it once more scraping the sides and the bottom of the pan.
  • • Cook it covered till the cabbage and potatoes are done.
  • • Now remove the lid and add the fried prawns.
  • • Increase the heat to reduce excess moisture. Taste and adjust salt and sugar if needed. Cook uncovered for further 2-3minutes until excess moisture evaporates.
  • • Sprinkle garam masala powder and add a spoonful of ghee to finish.Serve with Appayan rice.