Recipe and Photo by Kolpita
Winter is here. With the onset of this season comes a variety of fresh vegetables, which taste the best for their seasonal presence. Veggies kept in cold storage and available throughout the year can’t match up to the taste of the fresh and delicious ones grown in this particular season. Fresh cauliflowers always bring back memories of Asthami back home in Calcutta, as this was the day when we would first eat the newly-arrived cauliflower. So, as I chanced upon some fresh winter cauliflowers, I could not resist making a traditional dish. A time-tested recipe, cooked in every Bengali household, nonetheless, here I present mine
Aloo, phulkopi, rui maachher jhol (Rohu cooked with winter cauliflowers and potatoes)
Aloo Phulkopi Rui Maachher Jhol
- 4-6 pieces of rui or katla, smeared with salt and turmeric,
- 2 small fresh cauliflowers cut into several florets,
- 2 medium-sized potatoes cut elongated,
- a little bit of nigella seeds, little bit of coriander seeds, turmeric, chilli powder and salt and mustard oil.
- Fry the fish pieces marinated in salt and turmeric in mustard oil and keep them aside. In the same oil, or fresh oil, fry the elongated potatoes and keep them aside. Now fry the nigella seeds and the coriander seeds. Once they crackle, add the cauliflower florets and lightly fry them till the rawness of the vegetable vanishes. Now add the fried potatoes back into the wok and stir. Now sprinkle the turmeric and chilli powder, stir and add adequate amount of water for the ‘jhol’. Add salt and the fried fish pieces and cover lid. Slow cook for 15-20 minutes. Open lid to check the consistency of the jhol. Close lid and let the jhol simmer. Once it’s done, turn off the fire and serve hot with steaming rice.
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Recipe and Photograph by : –RaviShankar Sarkar
Ravi says – “A visit to Mahesh Lunch home last week had anyway perked us up. It also enthused the mind to try and replicate the same at home. But first, we needed crabs. A trip to the local seafood market resulted in procuring some excellent fresh crabs. The result was overwhelming!!”
Butter Pepper Garlic Crab
- 6 pieces of Medium Size Crabs – cleaned, main claws separated
- 8 Tbs of chopped Garlic
- 1.5 Tbs of coarsely Ground Roasted Black Pepper
- 3 Tbs of Olive Oil
- 300 grams of Butter
- 2 tbs of White Oil
- Heat oil on low and add 6 tbs of Garlic
- Allow the garlic to become crisp and brown (stir now and then – entirely on low)
- Drain and set aside the crispy garlic
- In a wok add the olive oil and 50 grams of Butter and heat on low
- Add the balance 2 tbs of chopped garlic and cook until soft and light brown
- Add ½ Tbs of Black Pepper
- Stir and after 30 seconds add the crabs
- Increase the heat and sauté
- After about a minute reduce the flame to medium
- Add a bit of salt(not too much)
- Once the crab shells turn red, reduce the flame to low and sprinkle some water
- Cover and cook for about 10-15 minutes
- Take off the lid and check if the crab meat is done. (Check the meat of the main body)
- Check if there is any moisture and if so allow the same to evaporate
- Now add the 250 grams of butter and the rest of the black pepper
- Once the butter melts, mix well.
- Switch off the flame. Add the crispy garlic (all over). Squeeze some lime juice. Serve hot with some Neer dosas or Appams. We love it with rice too.
Copyright Ranna Bati
Recipe and Photo BY Maumita Paul Ghosh
“Chicken kosha”… its amongst the countless renowned Bengali recipe that never fails to amaze the taste bud. Well at-least I have never chanced upon a Bengali who doesnt enjoy Chicken kosha and I guaranty that for at-least all my Bengali readers is surely having some special memories of chicken kosha in his heart.
Still remember those lazy Sundays and Maa serving finger-licking hot velvety, juicy kosha chicken with hot steamed rice, bhaja moong dal and alu-posto and you enjoy the delicious lunch sitting with your family… those were the days….. always makes me nostalgic..
Chicken kosha is a marriage of chicken with aromatic spices and mustard oil (no miserly in oil use please :):D ) which generally coked slowly in low flame and outcome is a cavalcade of flavors and taste in the mouth. And the recipe used here came directly from Maa kitchen with no change…
- 500g chicken, curry cut
- 3 tsp ginger paste
- 2 tsp garlic paste
- 5 big onions, finely sliced
- 2 tbsp curd, whipped
- Whole garam masala (1-2 green cardamom, 1-2 cloves, 1 1inch cinnamon)
- 2 bay leaves
- 1/2 tsp nutmeg poder
- 1 tsp garam masala powder
- 4 tsp red chilli powder
- 5 tbsp mustard oil
- salt to taste
- Wash and clean the chicken pieces. Marinated with ginger paste (1tsp), garlic paste(1tsp), curd, nutmeg powder, red chilli powder, mustard oil (1tbsp), little salt and keep aside for minimum of 2 hours.
- Heat oil in thick bottom pan, temper with crushed whole garam masala and bay leaves. when it release the aroma, add sliced onion and fry till golden brown.
- Now add the marinated chicken and cook slowly over very low flame till oil separtes out from the masala. Add little water and keep stirring till chicken is fully cooked and the gravy turns to a dark brown colour with a coating consitency. Sprinkle garam masala powder and serve hot with rice or roti.
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