CHANCHRA / MALABAR SPINACH WITH HILSA FISH HEAD

Malabar spinach 'chorchori' while mixed up with fish head is called 'Chanchra', a celebrated mish mash among Bengalis, very traditional, popular and monsoon special dish. This fish head is not meaty, but renowned for its flavorful taste.  From this fish head, we get omega-3 fatty acids and fish oil, which can control cardiovascular disorder or even diabeties. We seldom get Malabar spinach here in Indian Stores. I kept hilsa head in refrigerator and waiting for fresh Malabar spinach. As soon as I got, I made this fabulous medley. Enjoy this succulent satisfying tasty mish mash!

INGREDIENTS:
1 lb Malabar Spinach / Red Vine Spinach / Creeping Spinach (Pui saag)
1 Hilsa Fish head, cut in two pieces (may use buffalo Carp, Rohu fish head)
1 Onion (thinly sliced)
2 Potatoes
8 OZ Pumkin
1 long Raddish
1 Chinese Eggplant
3-4 Green Chillies, cut in slits
1 tsp Paanch Phoron
(combination of mustard, cumin, nigella, fenugreek and fennel seeds)
2/3 tsp Turmeric powder
1/2 tsp Red Chilli powder
1/3 tsp Cumin powder
1/2 tsp Ginger paste
1 tsp Sugar (for flavor only)
1 tbsp Mustard paste
Salt to taste
4 tbsps Mustard oil (or any white oil)

 

METHOD:

Wash and clean the fish head. Marinate fish head with 1/3 tsp turmeric powder and little salt. Set aside for 30 minutes.

Cut and clean Malabar spinach first. Cut leaves and finely chop them. Then cut the tender stalk in 1&1/2" length. Wash them in running water. Drain all the water from it. Set aside. Peel potatoes, pumpkin and radish. Cut potato, pumpkin, eggplant in medium sized cubes. Cut raddish in 1" thin slices. Wash all the vegetables, make those pat dry.

Heat mustard oil in heavy bottomed wok. When it comes to smokey, add fish head in it. Fry till the both sides of fish head turns golden brown. Remove it from the oil. Keep aside.

In the remaining oil, add paanch phoron. Then add onion in it. Fry for 2 minutes, add all vegetables and green chillies in it. Stir for 2 minutes. Cover and cook for another 3 minutes. Now add turmeric powder, red chilli powder, ginger paste, cumin powder in it. Keep stirring for 2-3 minutes, then add Malabar spinach and salt in it. Fold nicely. Cover and cook for 5 minutes.

At this point add fried fish head and mustard paste in it. Break the fish by the tip of spatula and mix with the vegetable nicely. Keep stirring for another 3-4 minutes on medium heat. Add sugar and fold well thoroughly. Remove from heat.

Serve with hot steamed rice. 

You may like these recipes also-

PUI SHAAG CHINGRI

KUMRO SAAG ER CHORCHORI

 PALANG SHAKER GHONTO

 

CHOLAR DALER BORA (BENGAL GRAM FRITTERS)

 

There are many kinds of lentil's fritters in Bengali cuisine, among them I like the most Bengal gram fritters. This is a 'niramish' or vegan dish, loved by all. At our childhood days, when it was too rainy evening my mom often made this fritters as our evening snack. It tastes something different than other fritters, very less spices used in it, we all enjoyed together this flavorful and very luscious crispy 'bora' (fritters). A delicious appetizer, snack which fulfills your hunger. It may not be good for stomach and overall health, but surely tickles our tastebuds.

INGREDIENTS:
1 Cup Bengal Gram Lentil (Chana dal)
3/4" Ginger (Chopped)
2-3 Green Chillies
1/3 tsp Baking Soda
1/4 tsp Turmeric powder
1/2 tsp Red Chilli Flakes
1/3 tsp Roasted Cumin powder
1 tbsp Finely Chopped Coriander Leaves
Salt to taste
Oil for frying

METHOD:
Wash and soak Bengal gram lentil overnight to make them soft.

Next morning grind lentil with ginger and green chillies with 2 tbsps of water. It must be a smooth paste. Then only the fritters would be soft, fluffy and absorbed less oil. Keep this paste in a large bowl.

 Add baking soda, turmeric powder, red chilli flakes, roasted cumin powder, chopped coriander leaves and salt in it. Mix well. Let it set for another 15 minutes.

Heat enough oil in a wok for deep frying, till it comes smokey. Instantly drop small dumplings of this lentil paste into the wok. First fry on medium low, then increase the flame to medium high. Fry the both sides till crispy and reddish brown colour. Take the fried fritters off the wok. Drain on a kitchen pepper towel to absorb the excess oil from it.

Now Cholar daler bora is ready to serve hot with tomato ketchup or any chutney. Very nice evening snacks on a rainy day or simply goes well with rice and dal as a side dish. 

Linking to: Let's Cook # 19 - Legumes / Lentils @ Tickling Palates

Linking to: "Spotlight - Healthy Snacks" hosted by Cuisine Delights

 

Linking to: JCO - Monsoon of India @ A Homemaker's Diary



SPICY EGG TOAST

This is actually French Toast of Indian twist. Everyone is much more familier with this dish. Always I like breakfast food, like our traditional breakfast dishes, egg toast, French toast or pancakes. This is an amazingly easy, healthy and heavy option for breakfast or brunch, a very useful way to use your stale bread. If you have only 10 minutes time in hand, your delectable brunch is ready to serve. Ginger, garlic, onion, green chillies and maggi spice cube give it a spicy kick. I like my own way of Egg Toast, not exactly French Toast, on crispy fried Indian style. 

INGREDIENTS:
6 Slices of White Bread
4 Eggs
2 tbsps Grated Onion
2 pods Garlic (minced)
3/4" Ginger (minced)
2 Green Chillies (very finely chopped)
1/4 tsp Black Pepper powder
1 tbsp finely chopped Coriander Leaves
1 Maggi cube-spice (crushed)
Oil as required
Salt to taste

METHOD:
Cut each bread slice diagonally. So that from 6 slices of bread we can get 12 pieces of egg toast.

In a large bowl, combine onion, garlic, ginger, green chillies, coriander leaves and crushed maggi cube.

Add eggs, black pepper powder and salt in the same bowl. Whisk eggs with all spices, till it turns into a homogenous mixture.

Now dip each bread piece into the mixture, coating each side heavily.

Add 2 tbsps oil in a non-stick skillet on medium heat. Place two soaked bread pieces at a time in it. Fry till it turns golden brown. Shift the opposite side of the bread. Fry for another 2 minutes and remove from skillet. Follow the same process for the rest of the bread pieces.

Serve hot with chilli garlic tomato sauce.

ASPARAGUS STIR FRY & AWARD

A delicious super crunchy savory stir fry for fresh asparagus, is very chuchy and super tasty. Even who don't like asparagus, will surely enjoy this dish. One of my favorite tasty, crunchy and juicy stir fry from French Cuisine; loved by all.

INGREDIENTS:
1 Bunch of Asparagus
2 pods of Garlic (minced)
1 Medium Onion (finely chopped)
1 Medium Tomato (thinly sliced)
1 tsp Teriyaki Sauce (optional)
1/2 tsp Garlic Pepper (coarsely pounded)
2 tbsps Butter
Salt to taste

METHOD:

Trim asparagus and cut in 1" long pieces.

Heat buter in a pan. Add minced garlic in it. Saute for 30 seconds. Add chopped onion and fry till it turns into golden brown.

Add tomato, asparagus and salt in it.  Fold well. Cover and cook for 8-10 minutes on medium heat. Stir occasionally.

Add garlic pepper in it. Fold nicely.

Drizzle with teriyaki sauce. Serve immediately with brown rice or pita bread.

TIPS: Do not overcook, asparagus should be crunchy.
          Substitute broccolli for asparagus and may add carrot in it.

 

NOW IT IS AWARD TIME!! - THE TOP CONTRIBUTOR AWARD FOR MAXIMUM ENTRIES

 

I have been awarded and honoured by Sadaf Afshan from My Culinary Adventures on her 'Eid Potluck Party Event' for my 12 yummy entries:

 

• Parmesan Chicken
• Simple Mutton Biryani
• Mixed Hakka Noodles
• Kasha Mangsho
• Chicken Kasha
• Roasted Chicken with Vegetables
• Chettinad Pepper Chicken
• Murg Saagwala
• Paneer Tawa Masala
• Relish Plum Chutney
• Khejur Pak / Dates Barfi
• Rice kheer / Paal Payasam

 

 

I love to dedicate this award to my husband dear, who is continuously supported me, other than him, I may not reach here, where I am today. He is the only critic of my recipes. Suggestions and encouragement I get from him everyday. Thanks to my mom (my dad passed away before 12 years, but I know he is blessing me continuously) and to The Almighty God, my savior, for whom today I am on that position to write up my expression infront of this world.

 

Thanks to all my blogger friends, who continously supported and encouraged me by leaving their comments on my space. It gives me extra energy to offer more and more recipes infront of you.

 

Thank you Sadaf Afshan for this wonderful award and your great event. Today I am truely honoured by you dear. 

FISH IN SPICY TOMATO SAUCE

This is a great fish recipe, simple to make yet the result is mouthwatering. Any meaty lake fish or sweet water fish gives an flavorful taste with this preparation. Here I am going to tell you Bengali's favourite platter, a fish curry.

INGREDIENTS:
4 Steaks of Buffalo Carp (Ictiobus bubalus )
1 Medium Onion (thinly sliced)
1/2 cup Tomato Puree
3 Green Chillies, cut in slits
2 pods of Garlic (minced)
2 tsps Fresh Lime juice
3/4" Ginger (minced)
1/2 tsp Turmeric powder
1/2 tsp Red Chilli powder
1/2 tsp Coriander powder
1/3 tsp Cumin powder
1/3 tsp Nigella seeds
1/3 tsp Dry Mango powder (Amchur)
1/3 tsp Dry Fenugreek Leaves (kasoori methi)
1 tbsp chopped Coriander Leaves
3-4 tbsps Mustard Oil
Salt to taste

METHOD:

Wash and clean the fish steaks.

Marinate fish with 1/4 tsp turmeric powder, lime juice and salt. Keep it aside for 30 minutes.

Heat mustard oil in a wok. Fry fish steaks till golden brown. Remove from wok by using a slotted spoon. Set aside.

Add nigella seeds and slitted green chillies in the remaining oil. After 40 seconds, add garlic in it, saute for another 30 seconds. Now add onion and fry till it gets pink. Add minced ginger, tomato puree and salt in it. Fold well. Stir till all water evaporates and tomato becomes mashy. Then add turmeric powder, red chilli powder, coriander powder, cumin powder, dry mango powder and dry fenugreek leaves in it. Saute for another 2 minutes.

This time add fried fish pieces and fold in spices, so that fish steaks well coat with spices.

Add 1 cup warm water in it. Cover and cook for 6-8 minutes on medium heat. Switch off the heat now.

Garnish with chopped coriander leaves on the top. Serve hot with steamed rice and enjoy!

Linking to: Sharan's Onam Sadhya Grand Feast event

VEGETARIAN KHICHDI

Khichdi, that has blend of rice, spices, vegetables and dal. This is a nice aromatic, comfort and nutritious one pot meal where rice cooked with lentils, ideal for lazy weekends. It is an onion-garlic free recipe, as bengalis usually make this dish 'niramish' (vegetarian). So made according to that method. At the time of 'Durga Puja Bhog' also we prepared khichdi like this same style, but red lentil is not used at that time. Very simple and authentic this vegetarian recipe tastes amazingly flavorful, delicious and also easily digestible.

INGREDIENTS:

1 Cup Govindo Bhog/ Kalo Jeera Rice / Basmati Rice
1/2 Cup Red Lentil (Masoor dal)
1/2 Cup Split Yellow Lentil (Moong dal)
4 oz Green Peas (frozen)
8 Florets of Cauliflower
2 Carrots
2 Medium Potatoes
1 Medium Tomato (Chopped)
3-4 Green Chillies, cut in slits
2 Bay Leaves
1/2 tsp Cumin seeds
1 tsp Turmeric powder
1&1/2 tsps Ginger paste
1/2 tsp Coriander powder
1/2 tsp Red Chilli powder
1 tsp Cumin powder
2-3 pods Clove
2-3 pods of Cardamoms
2" long Cinnamon
3 Cups water
3 tbsps Clarified Butter (Ghee)
1 tsp Salt or to taste
1/2 tsp Sugar
1 tbsp finely chopped Coriander Leaves

METHOD:
Cut potato in medium sized cubes, carrots in 1" long slices and chop tomato.

Combine turmeric powder, red chilli powder, ginger paste, coriander powder, cumin powder with little water in a bowl. Set aside. Mix rice, red lentil and yellow lentil in a bowl. Wash and drain rice and lentil together. Keep aside.

Heat a clarified butter in a pressure pan. Add cumin seeds, cloves, cinnamon, cardamom and bay leaves. Saute for 1 minute till nice aroma comes out. Add potato, carrot and cauliflower in it. Fry for 4-5 minutes, then add rice-lentils and wet spice mix in it. Fold nicely cover and cook for 2-3 minutes.

 

Now add tomato, green peas, green chillies salt and sugar in it. Keep stirring for another 3 minutes. Add 3 cups of warm water and coriander leaves in it.

Cover and cook till 3 whistles. Let is cool naturally.

Serve hot with curry or bhajis and spicy chutney. 

Linking to: "Bon Vivant #8 - Rice Recipes"

Linking to: Let's Cook # 19 - Legumes / Lentils @ Tickling Palates



Linking to: Nithubala's healthy-food-for-healthy-kids-event @ Latha's A Peek into My Kitchen