Doi Maach |

Doi Maach

Doi maach is very famous in Bengal, a state in eastern India. It finds a sure-shot place in menu card during all important Bengali festivals and special occasions like weddings, birthday parties, annaprashan etc. It is usually served in lunch with pulao or white steamed rice.

On Poila Boishak that is the Bengali New year and Jamai sashti ( a very beautiful celebration for the son –in- laws with his in laws. This is to honor son in lawand her daughter, where the son- in law is treated with various gifts and of course a super luxury princley menu mostly cooked by mother in law) in such traditional occasion doi maanch is mostly served.

All high end restaurant and hotels who serve special traditional Bengali meals for their guest, you will find doi maanch popping prominently in their menu card. Doi maanch is prepared with various fishes mainly rui, katla, behtki but in Bengal the chart topper always remain Hilsa or ilish. We are making this recipe with rui which is scientifically named as labeo rohita. You can try it with fresh water bass or salmon that can also be a good choice. Try doi maanch and I am sure this bit dry curry based recipe will soon become your family favorite.

Fishes of the carp category like rohu or bhetki or aar is used in preparing doi maach. The fish is cooked in yoghurt sauce. The dish apart from being tasty is also quite nourishing.

Cooking time: 15 minutes

Preparation time: 15 minutes

Serves: 5

Ingredients

Doi Maach Ingredients

Doi Maach Ingredients

  • Fish-1 kg cut in to 1 and ½ inches thick pieces
  • Ginger paste-1 tablespoon
  • Garlic paste-1 tablespoon
  • Onion paste-2 tablespoons
  • Yoghurt-1 cup
  • Turmeric powder-1/2 teaspoon
  • Red chilly powder-1/2 teaspoon
  • Mustard oil-4 tablespoons
  • Cloves-3
  • Black pepper corns-5
  • Green cardamom-2
  • Cinnamon stick-1
  • Dry bay leaf-1/2
  • Chopped onion-1 large
  • Salt to taste
  • Chopped coriander leaves-1/2 cup

How to Cook Doi Maach

If you don’t want to go raw then slightly fry the fish and then marinate.

In a bowl, put yoghurt; add onion paste, garlic paste, ginger paste, turmeric powder, red chilly powder. Finally put the fish pieces and coat them thoroughly with the yoghurt mix. Leave the pieces to marinate for at least 2 hours.

In a deep pan, heat 3 tablespoons of mustard oil. Add cardamom, clove, cinnamon, black peppercorns, bay leaf and chopped onion and fry till the spices become dark and onion becomes transparent.

Now add marinated fish pieces and marinade, little salt and stir and mix with the fried spices and onion.

Cover and cook until the fish is done and the gravy becomes thick.

Doi Maach

Doi Maach

Your doi maach is ready for serving.

Doi Maach Serving Instructions

Drizzle the remaining mustard oil over the dish, garnish with chopped coriander and serve with hot steamed rice.

Doi Maach is also good to be served with pulao.

Macher Chop |

Macher chop is prepared from fishes of the Carp category like Rohu or Bhetki. The fish fillets are grinded along with spices and are coated with besan or gram flour batter and then deep fried in oil. Macher chop is a common evening snack in Bengal, a state inEastern India. It is a good compliment to tea or coffee and can make a good starter as well. It is so very tasty that you would crave for more and more. My mom was always praised for her macher chops. I learnt this recipe from her and now I too can prepare macher chop as good as my mom. Here’s the recipe for you.

Cooking time: 15 minutes

Preparation time: 15 minutes

Serves: 6

Ingredients

  • Bhetki fillets-500 grams
  • Beaten eggs-2
  • Lemon juice-1 tablespoon
  • Besan-3 tablespoon
  • Ginger-garlic paste-2 teaspoon each
  • Chilly powder-1 teaspoon
  • Chopped green chilly-1 tablespoon
  • Chopped onion-1 and ½ tablespoon
  • Turmeric powder-1/2 teaspoon
  • Cumin powder-1 teaspoon
  • Chopped coriander leaves-1/2 cup
  • Salt to taste
  • Oil to fry

Method

  1. In a mixer-grinder, put the fish fillets along with beaten eggs, lemon juice, salt, chilly powder, turmeric powder, cumin powder, ginger-garlic paste and grind the mixture. The fish should be coarsely ground.
  2. In another container, put besan; add chopped onion, chopped green chilies and coriander leaves. Add little water and mix well to make a smooth batter.
  3. Divide the ground fish-spice mixture in to equal sized balls. Flatten each ball by pressing between palms to give it a rectangular shape, 1 cm in width and 2 cm in length.
  4. Soak the fish cakes generously in Besan batter and deep fry in hot oil until they are golden brown.
  5. Your macher chops are ready for serving

Serving instruction

Serve hot with a tangy tomato sauce.

Beguni |

Beguni

Beguni is one of the most popular snack and street food in Bengal. You will find Beguni from street corner to elite Bengali restaurant.  From college student  to aged person all love this deep fried eggplant  coated with chickpea flour.

When  pizza’s and Mac chicken was nowhere  in the city of Kolkata, beguni, alur chop, payazi were the only fast foods that people love to enjoy. There are local street joints at North Kolkata who are still famous for there beguni. During rainy season  10 to 20 pieces of beguni  and bowl full of  puffed rice with a green chilly rocks all in house gossip session.

Even in Bengali weeding beguni is must option during lunch, it is served with steamed rice and macher matha diye moong dal (moong  daal cooked with spices and rohu fish head) sound bizarre  but the combo is delectable.

Beguni also goes well with Khichudri or Khichdri. From puja to picnic beguni is one of Bengal’s festive food.  The batter of Beguni differ  according to taste and choice.

Today’s recipe is one of the most accepted authentic recipe of beguni.

Beguni Ingredients

  • Eggplant slices 6
  • Besan ½ cup
  • Kalojeera or kalonji 1/2  teaspoon
  • Red chilly powder a pinch
  • Turmeric powder two pinch
  • Baking powder a pinch
  • Roasted garam masala powder a pinch (optional)
  • Salt to taste
  • Water as needed to make a thick batter
  • Mustard oil/Vegetable oil to deep fry
  • Chat  masala  for sprinkling on the beguni (optional)
Beguni Ingredients

Beguni Ingredients

Beguni Cooking Method

The art of making good beguni  lies in choosing  good eggplant and making thin slice of it.

Cut Eggplant

Cut Eggplant

First cut the whole  eggplant lengthwise in to two halves from middle. Slice each halves side wise into  1/8 inch half moon like pieces.

Dip Eggplant Into Batter

Dip Eggplant Into Batter

Take a bowl and prepare a batter mixing besan, red chilly powder, salt, kalojeera, turmeric, baking powder, roasted garam masala powder (if using).

Then add water little by little, go on mixing so that no lumps is formed and you get a thick  smooth batter (ribbon consistency).Heat oil in a frying pan.

Dip each slice of eggplant into the batter let it be uniformly coated.

Fry Eggplant

Fry Eggplant

Gently slide into the oil and deep fry it till both side is golden brown.

For extra tang you can sprinkle chat masala.

Beguni

Beguni

Serve hot with puffed rice or simply munch hot beguni,  it’s just awesome.

Doi Potol |

Doi Potol

Doi potol is an eminent vegetarian dish belonging to the Bengali cuisine. It is a party dish and functions as a vegetarian alternative to spicy meat dishes.

The potol or pointed gourd is cooked in spicy yoghurt based sauce. This dish finds a sure-short place in the menu card of any Bong party held in the summertime. Doi potol aptly shows off the richness of Bengali cuisine. It goes well both with rice preparations such as pulao, veg-biriyani or ghee rice as well as with luchi or paratha. Doi potol is a traditional dish of our family.

My mouth still waters when I remember the tasty doi potol cooked by my grand mother. She had been an expert cook and used to experiment a lot with potol.

Cooking time: 15 minutes

Preparation time: 10 minutes

Serves: 4

Ingredients

Doi Potol Ingredients

Doi Potol Ingredients

  • Large potol-500 grams
  • Yoghurt-1 cup
  • Ginger juice-2 tablespoon
  • Cumin powder-1 tablespoon
  • Coriander powder-1 tablespoon
  • Grounded black pepper-1 teaspoon
  • Red chilly powder-1 teaspoon
  • Turmeric powder-1 teaspoon
  • Salt to taste
  • Sugar-1/2 teaspoon
  • Garam masala powder-1/2 teaspoon
  • Bay leaf-1
  • Cloves-2-3
  • Cardamom-2-3
  • Cinnamon stick-1
  • Oil for frying potol
  • Ghee-2 tablespoon

Method

Doi Potol

Fry Doi Potol

  1. Scrap the potol peel lengthwise and chop off the two ends. You can use a peeler for scraping.
  2. Wash and dry the scrape potols. Mingle them with turmeric powder and salt.
  3. Heat oil in a kadhai. Fry the potols until they turn golden brown. Drain and set aside.
  4. In a small bowl, mix cumin powder, coriander powder, grounded black pepper, chilly powder, garam masala powder and little water to make a smooth paste.
  5. Now heat ghee in the kadhai and add bay leaf, clove, cardamom and cinnamon and sauté until they start crackling.
  6. Cook Potol

    Cook Potol

  7. Then add the fried potols, masala paste, sprinkle little water and stir and cook for 5-7 minutes
  8. Add the ginger juice followed by the adding of yoghurt. Stir and mix well with the potol and masalas.
  9. Add salt, sugar mix and cook on high flame for 2-3 minutes
  10. Now lower the flame, cover and simmer until the potol grows tender.
  11. Remove the lid and cook till the ghee leaves the sides of the kadhai
  12. Your doi potol is ready for serving

Serving instruction

Serve hot with luchi or pulao.

Cholar Dal |

Cholar Dal

Cholar dal  in Bengal, Buta dal in Oriya , Shanaga papu in Telegu and Kadale bele in Kannad  is prepared in different style all over in India. Chana dal is produced by removing the outer layer of kala chana (black chickpeas ) and then splitting the kernels. Whatever may be the procedure it is cooked very deliciously everywhere .

Today we will explore the traditional Bengali style of cooking this cholar dal.  Cholar dal is not very spicy , the main taste  that prevail is bit sweet  but the gorgeous yellow color daal with its charming aroma of asafetida (hing) and bite size chunks of panner in it can drive any foodie crazy.

Preparation time:  1 hour 30 minutes
Cooking time: 20 minutes
Serves: 4

Cholar Dal Ingredients

Cholar Dal Ingredients

Cholar Dal Ingredients

  • Bengal gram – 250 grams
  • Panner – 100 grams cut into bite size chunks
  • Ginger paste – 1 table spoon
  • Turmeric powder – 1 tea spoon
  • Cumin powder – 1 tea spoon
  • Green chilly – 3 chopped
  • Asafetida (hing) – 1/4  tea spoon
  • Panch phoran (bengal five spice) – ½ tea spoon
  • Bay leaves (tej patta) – 2
  • Whole red chilly- 1 torn into half
  • Coconut – ½ cup  cut into small chunks
  • Mustard oil – 3 table spoon
  • Ghee (clarified butter) – 1 1/2   table spoon
  • Garam masala 1 teaspoon
  • Sugar – 5 to 6 heaping table spoon or to taste
  • Salt to taste

Method

Wash and Soak Dal for an Hour

Wash and Soak Dal for an Hour

Add Dal

Add Dal

  1. Wash and soak the dal for an hour.
  2. Drain and pressure cook with ample water so that the dal stay a cm below the water level.
  3. Cook  till one to two whistle of the  pressure cooker.
  4. Remove from heat . In a pan heat 1 tablespoon of oil fry the coconut chunks.  Keep aside.
  5. Then on half table spoon of  ghee slightly fry the panner chunks and keep aside.
  6. Now take a heavy button kadai or pan heat oil then add the red chilly, panch phoran and bay leaves. As it starts  to splutter then add hing, ginger paste, cumin powder, green chilly stir, then add the fried coconut.
  7. After that add the cooked dal from pressure cooker with turmeric powder.
  8. As it starts to boil add salt and sugar.
  9. Cook for another  10 minutes then add the fried paneer cubes.
  10. Cook for another 5 minutes then add garam masala and ghee. Stir and your cholar dal is ready.
Cholar Dal

Cholar Dal

Serve hot with luchi, paratha, koraisutir kochuri (peas kachuri) or for all those health concious weight watcher simply have it with whole wheat rotis (Indian flat bread). Cholar dal is just awesome.