KOLKATA FISH FRY

KOLKATA FISH FRY

KOLKATA FISH FRY
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Servings

4

Ready In:

15 mins

kolkata_fishfry_right

 

 

About this Recipe

By: Paromita

Kolkata style fish fry is an amazing street food from the lanes of Kolkata. Ask any Bengali about it and there is no way he or she will not be nostalgic about it.

 

 

 

 

When in Kolkata I think for any special occassion one would think of ordering in Fish Fry. We Bengalis can pair it with anything, we eat it with pulao,as a snack with drinks, you name it.

The recipe I have is probably a simpler version on the ones you would get at the Kolkata road side stalls. Well disclaimer is you have to eat this at the roadside stalls, the restaurants are good but the flavour these unnamed stalls can present, you cannot get anywhere else. And somehow each of these stalls make it a little different. Each version equally tasty I can claim.

crumbcoated_fish

The best option for these fries is to use any white fish, these have a mild taste which renders really well with the spices we add.

My version of the fry is really simple and keeps the flavours clear. However, somehow this mix of soft white fish and ginger, garlic fried in a coating of egg and breadcrumbs renders an amazing flavour.

fishfry_inoil

INGREDIENTS

  • White fish fillets – 8-10 pcs
  • Garlic cloves – 3-4 cloves
  • Ginger – 2 inch
  • Coriander leaves
  • Salt – 2+2 tsp
  • Pepper powder – 2 + 2 tsp
  • Lime juice – 2 tsp
  • Eggs – 3-4
  • Bread crumbs – as needed
  • Vegetable Oil – for frying

Step by Step Instructions

Step 1

Wash and pat dry fish fillets.

Marinade with lime juice, half of salt and pepper.

Step 2

Set aside and prepare second marinade. Blend ginger, garlic and coriander ( green chillis if using) to a smooth paste with just enough water.

Step 3

Marinade the fillets with this and set aside for 20-30 minutes, you can keep this in the refrigerator.

Step 4

Now prepare the crumbing station. Beat eggs with salt and pepper. 

In another bowl keep some bread crumbs with salt and pepper.

Step 5

For each fillet, first dip in egg mixture and then in breadcrumbs, do this step twice for extra crispness. 

Step 6

Repeat for all fish fillets and set in a tray. Once all fillets are crumb coated, heat some oil in a depp frying pan.

Step 7

Fry the fish fries in meduim hot oil till they are golden brown on both sides.

Serve with onion rings and dipping sauce. The best option is kasundi.

These are really crispy on outside but flaky and flavourful on the inside. Enjoy !!!

GRILLED CHICKEN IN AIR FRYER

GRILLED CHICKEN IN AIR FRYER

GRILLED CHICKEN IN AIR FRYER
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Servings

4

Ready In:

15 mins

grilledchicken

 

 

About this Recipe

By: Paromita

 Grilled chicken breasts that are dry and bland are no longer an option. Every time you make this dish, you’ll get juicy, delicious chicken.

 

 

It is a go-to recipe in my house, I make it atleast once a week now. Having a toddler makes chicken a very basic part of our meals, and then you think what is the best way to serve chicken so that it is tasty and healthy as well.

If you think about traditional grilled chicken, it more often than not made with dark meat and then is usually laden with lot of oil.

So my first thought was to use chicken breasts, the leanest cut of chicken. However, it is well-known for being very dry when cooked. And most of the times pretty bland.

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Then I have made the same spice mix for years now and used it with chicken breasts and thighs. However, till now my way of doing it was the conventional oven. The oven did well with the thighs whereas the breasts were rendered a tad bit dry, I cannot deny that.

Then my life changed with the air fryer. For some reason the air fryer can do things in a way a conventional oven is not capable of. It always takes less temperature and less time to cook anything compared to the oven.

It is perhaps the reason why, the air fryer makes the breasts equally juicy and flavourful. And now on any weeknight my air fryer is my go to cookware.

INGREDIENTS

  • Chicken breasts – 2
  • Garlic powder – 1 Tblsp
  • Onion powder – 1 Tblsp
  • Cumin powder – 1 tsp
  • Salt – 1 tsp
  • Chilli powder – 1 tsp
  • Oregano – 1/2 tsp
  • Black pepper – 1 tsp
  • Sugar – 1 tsp
  • Vegetable Oil – for spraying

Step by Step Instructions

Step 1

Slice the chicken breats lengthwise. This cooks the chicken quicker. Pat dry the chicken breasts.

Step 2

Sprinkle with salt on both sides

Step 3

Mix all the dry spices, except the salt in a small bowl.

Step 4

Now sprinkle the spice mix on both sides and rub well into the chicken.

Step 5

Preheat the air fryer for 3 minutes @ 350 degrees. Skip this step if your air fryer has in-built preheat function.

Step 6

Once preheated, set the timer again at 8 minutes and spray the basket, place the chicken breats and again spray the chicken.

Step 7

Cook for 8 minutes, flipped once hal-way through.

Slice and enjoy!

DAL MAKHANI – IN INSTANT POT

DAL MAKHANI – IN INSTANT POT

DAL MAKHANI – IN INSTANT POT
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Servings

4

Ready In:

35 mins

how to make dal makhani in instant pot

 

 

About this Recipe

By: Paromita

A creamy dal recipe made easy in an instant pot. 

Dal makhani or Dal Makhni is a recipe originating from North India. The primary ingredients are whole black lentils, red kidney beans, butter and cream. The dish gets its richness from the use of cream and butter, and the traditional way of simmering the dal in a large pot for hours. And we can make it in an Instant Pot, as in today’s world who has the time to boil dal in a pot for hours.

So we make use of the Instant Pot!

Yes, it may not be the traditional way of cooking this recipe, but making the Dal Makhani in Instant Pot, does not compromise on it’s taste and creaminess.

It just makes it way faster and easier, and that drives me to make it quite often and not look for an occasion or special day to make Dal Makhani.

Stove Top or Slow Cooker or Instant Pot

Stove Top :

Yes this is the traditional way of doing it. You simmer the lentils in a large pot with water and salt for hours, as much as 4 hours. This definitely brings out a creaminess which no other process would bring. And all that patience also adds to the taste, no doubt. The issue is the time, it is really difficult in today’s world, to work on a dish for hours. And specially when you have an easier way which almost gives you the same taste.However, by all  means, if you want the traditional way and have the time to spare, do give the stovetop method a try. It will be worth it, I assure.

dalmakhanispices

Slow Cooker : 

This was my method till I got up and bought my Instant Pot. The slow cooker is also an incredible tool for a lot of recipes. We just reverse the process, we build the lentils first by putting it in the slow cooker for 10 – 12 hours on low. This is a bit different from traditional way, as you do not have to monitor.However, for this specific one I found the slow cooker to be a bit unpredictable. The lentils were not always cooked equally, what I mean is I would find some lentils not cooked through while others were. It might totally be my slow cooker being the problem and other’s will not see this.

Instant Pot : 

Dal makhani in instant pot is the quickest of all, hands down! Yes it takes 15 minutes end to end. Isn’t that awesome ? A traditional recipe, just tweaked a little to make it done by 15 minutes. I am in love with this method now, and the taste it renders is a great competitor for the traditional way and it wins by far in how quick it is.

chopped

INGREDIENTS

  • Whole black lentils
    or Ural Dal – 200 gms
  • Red kidney beans
    or Rajma – 50 gms
  • Onions – 2 medium
  • Tomato – 1 large
  • Green chillis – 1 or 2
  • Butter – 4 Tblsp
  • Vegetable oil – 2 Tblsp
  • Fresh Coriander(optional) – 2 stems
  • Turmeric – 1/4 tsp
  • Cumin powder – 1 tsp
  • Coriander powder – 2 tsp
  • Cinnamon – 2
  • Cardamom – 4/5
  • Bayleaf – 1
  • Ginger – 2 “
  • Garlic – 4 cloves
  • Kasuri Methi – 1 Tblsp
  • Fresh cream – 2 Tblsp

Step by Step Instructions

Step 1

Soak the dal/lentils overnight or for at least 4 hours

Step 2

Make a paste out of ginger and garlic. Finely chop the onions and tomatoes

Step 3

Put the Instant Pot on “saute” mode. Once hot, add vegetable oil and half of the butter

Step 4

Temper the oil with whole spices – cardamom, cinnamon and bayleaf. Add onions and fry for a minute.

Step 5

Add in the ginger and garlic, fry for another minute. 

Step 6

When the onions have turned golden add in chopped tomatoes. Add salt and stir for 2 minutes.

Step 7

Add in the powdered spices, turmeric, cumin and coriander. Cook for 3-4 minutes. Add splashes of water if it gets dry,

Step 8

Once the spices start releasing oil, add in the soaked lentils. Mix well.

Step 9

Cancel the “saute” mode. Add in enough water to just submerge the lentils.  Adjust the salt if needed.

Switch the Instant Pot to ‘Pressure Cook’ mode, or ‘Manual’ mode for older models.

Step 10

Pressure cook for 10 minutes

Natural release for another 10 minutes and then release all the pressure carefully

Step 11

Finish the Dal Makhani with rest of the butter, kasure methi and chopped coriander

And for the final touch add fresh cream.

Rest for a minute and enjoy!!

BENGALI PULAO

BENGALI PULAO

BENGALI PULAO
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Servings

4

Ready In:

30 mins

pulaowithmangsho

 

 

About this Recipe

By: Paromita

 

Festivals are almost always marked by this in a Bengali home. This Bengali pulao goes with “amish” and “niramish” choices equally. As it cooks the aromas of ghee and basmati rice fills in the air. This dish reminds me of special days and especially of Durga Puja.

This year is different in so many ways and Durga puja also took a different flavour – “virtual”. On the other hand it gave us the opportunity to be home, with our families. Enjoy this dish together with your loved ones. Pair it with alur dom or kosha mangsho.

INGREDIENTS

  • 1.5 cups of basmati rice
  • 3 cups water
  • 2 bayleaf
  • 5-6 cloves
  • 1 inch cinnamom
  • 5-6 green cardamom
  • 8-10 whole black pepper
  • 2 tblsp clarified butter or ghee
  • 2 tblsp sugar
  • 1 tblsp ground black pepper
  • 2 green chillis
  • 1 medium carrot
  • 6-7 green beans
  • 1/2 cup of frozen green peas
  • 10-15 cashews
  • 10-15 raisins

Step by Step Instructions

Step 1

First wash the rice and set aside. Chop carrot and beans in cubes.

Step 2

Heat half the ghee in a kadai and add cashews and raisins. Fry till golden.

Step 3

Drain and set aside.Add in the oil, and all he whole spices.

Step 4

Fry for a minute and add in chopped carrots and beans. Fry for a minute.

Step 5

Add some salt and cook covered for another minute. Now add the peas and stir.

Step 6

Add the fried cashews and raisins.

Now add remaining salt, sugar and ground pepper.

Step 7

Boil on medium-high heat for 10 minutes

Step 8

Water will reduce, now add in the remaining ghee and green chillis.

Step 9

Cover and steam on low heat for 15 minutes.

Pulao is ready.

KOSHA MANGSHO

KOSHA MANGSHO

KOSHA MANGSHO
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Servings

4

Ready In:

2 hrs 30 mins

 

 

About this Recipe

By: Paromita

 

An authentic Bengali goat curry, slow-cooked with spices till it it falls off the bones. A Bengali delicacy and made in almost all occassions. Kosha Mangsho is like mutton bhuna Bengali style.

INGREDIENTS

  • 600 gm – Goat meat/Mutton
  • 2 – medium Onions
  • 2 – Bayleaf
  • 2 – Dry Red Chilli
  • 2 – inch Cinnamon
  • 8-10 Cardamom
  • 50 ml – Mustard oil
  • 2 Tbsp – Yoghurt
  • 2 Tbsp – Ghee
  • 5-6 – Cloves
  • 2 Tbsp – Ginger-Garlic paste
  • 2 tsp – Turmeric
  • 2 tsp – Red Chilli powder
  • 2 tsp – Cumin powder
  • 2 tsp – Garam Masala
  • 2 tsp – Salt
  • 2 tsp – Sugar
  • 1/2 – Lime

Step by Step Instructions

Step 1

Wash the meat with warm water salt and turmeric.

Thinly slice the onions.

Step 2

Marinate the goat meat with half of all of sliced onions, turmeric, chilli powder, cumin powder, mustard oil, lime juice and salt.

Step 3

Massage all the marinade well and let the meat marinate for 4 hours atleast.

Step 4

Heat remaining mustard oil and temper with dry red chillis and bayleafs,

Step 5

Add the whole spices – cinnamon, cardamom and cloves.

Stir for a minute and add sliced onions.

Step 6

Fry till golden and add remaining ginger-garlic paste.

Add all dry spices except garam masala.

Step 7

Fry for a few minutes till oil separates.

Now add the meat, cook on high for 5 minutes.

Step 8

Lower the heat to medium.

Scrape the pan, add water, cover and cook.

Step 9

Keep repeating this process till the meat is tender and almost falls off the bones.

Add yoghurt, garam masala and ghee.

Step 10

Cook for five more minutes.  For me the entire process took 2 hours.

Let is rest for a few minutes before serving.