TOMATO GARLIC FISH

 

Rui Mach or Rohu Fish is supposed to be one of the regular diet in every Bengali household. There are lots of variety in recipes of Rohu fish in Bengali cuisine. If you like a light fish curry, this is a truely delicious and all time hit fish recipe. Not only for regular basis, it can be a scrumptious party dish also. Such a delectable dish is Tomato Garlic Fish, which will tickle your tastebuds and make your lunch or dinner delightful.

INGREDIENTS:
1 lb or 4 Steaks of Rohu Fish / Buffalo Carp
2 tbsps Freshly Grinded Garlic paste
1-2 Green Chillies (paste)
1 tsp Turmeric powder
1/2 tsp Red Chilli powder (as per taste)
1 Medium Sized Tomato (pureed)
1/2 tsp Cumin seeds
1 tsp Lime Juice
1 tbsp finely chopped Cilantro (coriander leaves)
4 tbsps Mustard Oil (preferably)
Salt to taste

METHOD:

Clean and wash the fish steaks nicely. Make it pat dry.

Marinate the fish steaks with 1/2 tsp turmeric powder, lime juice and little salt. Set aside for 30 minutes to 1 hour.

 

Heat mustard oil in a pan. Fry the marinated fish steaks till light brown. Remove from oil by using a slotted spoon. Keep aside.

Add cumin seeds in the remaining oil. After 30 seconds, add green chilli paste and garlic paste in it. Fry for 1-2 minutes on medium low heat or till the raw smell of the garlic disappeared.

 

Add red chilli powder, remaining turmeric powder in it. Saute for a minute then add tomato puree and salt in it. Keep stirring for 3 minutes till spices leave oil from the side of the pan.

At this time add 1 cup warm water in it. When it starts to boil, add fried fish pieces in it. Cover and cook for 5-6 minutes on medium heat.

Add chopped cilantro in it. Fold nicely.

Serve hot with steamed rice or pulao.

You might like:

FISH IN SPICY TOMATO SAUCE

MACHER JHOL

DOI MAACH / FISH IN YOGHURT GRAVY
 

HOMEMADE OREO COOKIES: FAUXREOS

Baking Partners, a baking group created and hosted by Swathi Iyer, I am a part of this group, this time Baking Partners decided to go with the theme cookies. Being part of the 'Baking Partners - A Group of Home Bakers' , our challenge for this month, suggested by Reeni of Cinnamon spice and everything nice is Homemade Oreo Cookies: Fauxreos adoted from Serious Eats.

Very delightful and crunchy, with an intensely chocolate, not too sweet taste, very dark in colour; this cookie tastes divine. This homemade version comes close to matching the taste of those wonderful cookies. The texture here little different, as I wanted to give a square shape. it tastes really awesome!

INGREDIENTS:

FOR COOKIES:
3 OZ / 85 gm/ 6 tbsps Unsalted Butter, at room temperature
3/4 cup Sugar
3 tbsps Dark Brown Sugar
3/4 tsp Salt
1/4 tsp + 1/8 tsp Baking powder
1/4 tsp Baking soda
1/2 tsp Instant Coffee powder
1 1/2 tsp Vanilla Extract
2 Egg Yolks
3/4 cup All Purpose Flour, sifted
3 OZ / 85 gm / 1 cup Cocoa powder, sifted

FOR THE FILLING:
2 OZ / 56.7 gm / 4 tbsps Unsalted Butter at room temperature
5 OZ / 141.7 gm sugar
1 tsp Vanilla Extract
A pinch of Salt

SPECIAL EQUIPMENT: If you cut cookies in round shape, cookie cutter is required (but here I cut cookies in square shaped so I didn't use cookie cutter) and ziploc bag or pastry bag.

METHOD:

TO MAKE COOKIES:

Using a hand mixer set to medium speed, cream together butter, both sugars, salt, baking powder, baking soda, instant coffee powder and vanilla extract until combined. With mixer still running, add in egg yolks one at a time.

Once incorporated, shut off mixer and scrape bowl down with a rubber spatula.

Turn mixer to its lowest setting. Dump in flour and cocoa powder all at once. The mixer will be stiff. Continue mixing until uniform. Shut off mixer.

Use a spatula to scrape the dough from the bowl and knead lightly to form a smooth ball.

Use your hands to flatten into a disc.

Preheat oven to 350 F. Sift some cocoa powder onto the counter (using cocoa instead of flour gives the fauxreos their uniquely dark colour). Use a rolling pin to roll the dough in 1/8" thickness. When finished, slide a metal spatula between the dough and counter to be loosen. This will prevent the cookies from sticking.

Here, I cut with my knife and try to give each cookie in a square shaped. Use a metal spatula to lift and transfer to cookie sheet. The cookies will not spead during baking, so they may be arranged quite close together. Set the sheets aside. Gather up, knead and re-roll the remaining dough scraps, likewise cutting and arranging on a cookie sheet.

Do some design a top of each cookie. Once the cookies have been decorated, bake for 12 minutes or until firm to touch. If your oven has an uneven heating element, rotate the cookie sheets after 6 minutes. Once the cookies have baked, cool thoroughly directly on the cooling rack.

TO MAKE THE FILLING:

With a hand mixer, cream together butter, powdered sugar, salt and vanilla extract. Cream on medium speed for 5 minutes; use a rubber spatula to scrape the bowl down periodically. Using a spatula to transfer the filling to a pastry bag or ziploc bag with the corner snipped off.

TO ASSEMBLE THE COOKIES:
Flip half the wafers upside down. Onto each pipe 1 tsp of filling directly into the center. To finish, top with remaining wafers and press down with your fingers, applying very even pressure so the filling will spread uniformly across the cookie.

Transfer cookies to an airtight containter and refrigerate for several hours. This is crucial. After whipping the filling, it will be quite soft. Refrigerating it will solidify the filling, restoring its proper texture and bonding it with the wafers. Serve and enjoy!

If you want to either share or enhance your baking skills, join us for a monthly baking adventure at Baking Partners.

 

 

You may like these recipes too:

 

Ultimate Chocolate Cream Cheese Cookies

 

Cornflake Cookies

 

Chocolate Almond Cake

 

Carrot Pineapple Cake

 

Linking to: Cooking made easy with chocolates / Cocoa @ Spice n Sugar Tales

 



ULTIMATE CHOCOLATE CREAM CHEESE COOKIES

Baking Partners, a baking group created and hosted by Swathi Iyer, I am a part of  this group, this time Baking Partners decided to go with the theme cookies. Being part of the 'Baking Partners - A Group of Home Bakers', our challenge for this month, Suggested by Tina of  http://www.pinaycookingcorner.com/ suggested, Ultimate Chocolate Cream Cheese Cookies from 'Food & Wine Best of the Best Cookbook Recipes Vol. 14.'

Here it is a simpliest and most favourite cookies recipe, the best ever chocolate cream cheese cookies. These cookies truely are as good as they look, with a soft dense inside, and little harden from outside. These cookies are every bit of comfort you could possibly need and they are as good as they sound.

INGREDIENTS:
2 1/4 cup All Purpose Flour
1/4 cup Unsweetened Cocoa powder
2 tsps Baking Soda
1/2 tsp Salt
2 sticks / 226 gm Unsalted Butter (soften)
4 Oz Cream Cheese, at room temperature
1 cup Granulated Sugar
1/2 cup Dark Brown Sugar
2 Large Eggs
2 tbsps Heavy Cream
1 tsp Pure Vanilla Extract
3 OZ Bittersweet Chocolate (melted and cooled)
8 OZ / 225 gm of Semi-sweet Chocolate Chips 

METHOD:
Preheat the oven to 350 F and line two baking sheets with parchment paper.

In a medium bowl, shift the flour with cocoa powder, baking soda and salt. In a large bowl, combine butter, cream cheese, granulated sugar and brown sugar. Beat about 3 minutes, with a electric hand mixer until fluffy.

Scrap down the sides of the bowl. Beat in the eggs, heavy cream and vanilla until blended.

At low speed, beat in the dry ingredients. Add the melted chocolate and chocolate chips and beat just until incorporated.

Cover the bowl and refrigerate the dough for at least 15 minutes or upto 2 hours.

Scoop heaping tablespoons of cookie dough onto the prepared baking sheets, spacing them 2 inches apart. Bake for 12-15 minutes until the cookies are just set. Shift the baking sheet for top to bottom and front to back half way through. Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a rack to cool completely.

The cookies can be stored in an airtight container for upto 3 days.

If you want to either share or enhance your baking skills, join us for a monthly baking adventure at Baking Partners!

You might like:

HOMEMADE OREO COOKIES: FAUXREOS

Cornflake Cookies

CREAMY CHOCOLATE CUPCAKES

Linking to: Cooking made easy with chocolates / Cocoa @ Spice n Sugar Tales



CORNFLAKE COOKIES

Baking Partners, a baking group created and hosted by Swathi Iyer, I am a part of this group, this time Baking Partners decided to go with the theme cookies. Being part of the 'Baking Partners - A Group of Home Bakers' , our challenge for this month, suggested by Priya of Priya's Versatile Recipes is "Cornflake cookies from a cookbook called Baking: A Commonsense Guide by Murdoch Book."

I used Kelloggs cornflakes and they tested absolutely delightful, crunchy and addictive. Butter rich coconut cookies rolled with crunchy cornflakes. Every bite is a perfect crunch. It melts in your mouth with buttery coconut and raisins, just heavenly.

INGREDIENTS:
4 OZ / 125  gm softened Unsalted Butter
3/4 Cup Sugar
2 nos Eggs
1 tsp Vanilla Extract
1&1/2 cups dessicated Coconut
2 tbsps Black Raisins
1/2 tsp Baking Soda
1/2 tsp Baking Powder
2 Cups All Purpose Flour
2 Cups Crushed Cornflakes (Kelloggs brand)

METHOD:
Sieve the flour with baking powder and baking soda.

Cream the butter and sugar in a bowl, using electric beaters untill they turn light and fluffy.

Gradually add the egg, beating thoroughly after each addition, add vanilla extract and beat untill they well combined.

Now add raisins and coconut, give a stir.

Fold the flour mixture with a metal spoon and stir until the mixture is almost smooth.

Preheat the oven to 350 F, line two baking trays with baking papers.

Put the crushed cornflakes in a shallow dish, then drop tablespoon of this cookie mixture onto the cornflakes and roll it into a flat ball.

Arrange on the trays. Bake for 20 minutes or till it turns golden.



Cool completely. Keep it in an air tightened box. At room temperature these cookies will keep fresh for 5 days.

If you want to either share or enhance your baking skills, join us for a monthly baking adventure at 'Baking Partners'.

 

BENGAL GRAM FRITTERS CURRY / DALER BORAR TORKARI

It is a hot favourite among Bengalis. Mostly on rainy season or winter we have that delicious fritters as it is or within a delicious thick curry with hot rice. My mom used to make it on a rainy day, and we enjoyed fried 'Bora' (fritters) as a snacks and thick gravy of this fritters at out lunch or dinner. When those fritters emergered on a srumptious gravy, the result was too luscious. So, here am sharing this flavorful Bengal gram fritters curry.

INGREDIENTS:

METHOD:
Please check BENGAL GRAM FRITTERS to know how to make fritters from Bengal gram lentils.

Peel parboiled potatoes and cut each in 8 cubes.

In a small bowl, combine ginger paste, garam masala, cumin powder, turmeric powder, coriander powder and red chilli powder with 2 tbsps water nicely. Set aside.

Heat oil in a pan. Add cumin seeds, bay leaves and asafoetida in it. Saute for 30 seconds, then add potato pieces in it. Fry till potatoes turn golden.

Add wet spice paste in it. Fry till spices leaves oil. Now add tomato puree, salt and sugar in it. Fry for 4-5 minutes till oil seperates from the side of pan. At time to time add 1 cup warm water in it, fold nicely.

When it starts to boil, add fried Bengal gram fritters in it.

Cover and cook for another 5 minutes on medium heat. Add chopped coriander leaves, mix well. Switch off the heat now.

Serve hot with steamed rice or warm roti. Enjoy this scrumptious curry!

You may like this recipe too:-

Soya Paneer Kofta Curry

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