Muri Ghonto/ Fish Head Curry

Muri-Ghonto, one of the most popular & traditional Bengali dish. The word 'Muri' or 'Muro' stands for head. Muri-ghonto usually taste better with large fish heads, but as we get Tilapia fish here, so I prepared it with that. It can be prepared in different ways with cabbage, lentils, bottle gourd,etc but here i used the most common way that is cooked with rice.

Sharing the way I cooked with you, hope you will like it.

INGREDIENTS

· 1 Big fish head of Tilapia  (Mostly used is Rui/Rohu or Katol/Catla)

· 100gm Basmati Rice

· 2 medium size potatoes

· 1 onion finely chopped

· 1 tsp garlic-ginger paste

· ½ tsp turmeric powder

· ½ tsp red chili powder

· ½ of cumin powder

· 1 Dry chili

· 2 bay leaves

· Garam Masala (mixture of whole of 2 Cinnamon, 2 Clove & 2 Cardamom )

· 1 cup of warm water

· Salt as per taste

· Mustard oil/vegetable oil for cooking

PREPARATION

·  Wash the rice and keep it aside after rinsing the water thoroughly.

·   Clean the fish head of its gills and wash under running water.

·   Then marinate the fish head with turmeric powder & salt for 2-3 mins.

·    Cut the potatoes into small cubes.

·   Fry the fish head in deep frying pan till it turns brown with 4-6 tsp of oil.

·   Take out the fish and keep it aside, then fry the potatoes in the same pan & oil (add more oil only if needed).

·   Once the potatoes are fried well, take them out & keep them aside too.

·   Then in the same pan, put another 4-5 tsp of oil and then sauté the dry chili, bay leave &  garam masala.

·   Then add the chopped onions, garlic –ginger paste, turmeric powder, chili powder & cumin powder and fry for a minute.

·   Add the potatoes & rice, stir well and fry for some more time.

·   Pour the water and stir again to mix all the ingredients.

·   Then add the fish head and salt.

·   Cook it under a lid cover for 5 minutes intervals of stirring for 15-20 mins.

·   Once the potatoes are fully cooked & the water is fully absorbed, turn off the heat.

·   Serve hot with white rice.

Chicken Chop/Chicken Cutlet

In a chilling winter evening, when friends & family come down with a hungry tummy,

 nothing goes well then serving them with hot sizzling chicken chop/Chicken cutlet with a hot 

cup of Cardamom Chai/Tea.

Here goes the recipe of Chicken Chop/cutlet  ....

INGREDIENTS

·   500gms of boiled, boneless minced chicken

·   1 medium sized onion finely chopped

·   1 tsp of  finely chopped Garlic

·    1 tsp of finely chopped Ginger

·    ½ tsp of finely chopped chilies (as per your taste)

·    2 boiled mashed potatoes

·     Salt as per taste

·     ½ tsp of Garam masala( mixture of finely grounded powder of Cinnamon, Clove &        Cardamom )

·     ½ tsp of Baking powder

·     ½ tsp of cumin powder

·     ½ tsp of turmeric powder

·      ½ tsp of red chili powder

·      ½ cup of Bread crumbs/ Semolina/Sooji

·      2Eggs

·      Vegetable Oil for deep dry

PREPARATION

·    Heat some oil in a pan, sauté fry garlic, ginger & onion.

·    Add the minced chicken, salt, cumin powder, red chili powder, turmeric powder and fry for 3-4 mins.

·    Once the oil starts separating from the chicken in the pan, turn off the heat & add the garam masala.

·    Let the mixture gets cool down.

·    Then add the boiled mashed potatoes with the chicken and mix well.

·     Make small ball out of the chicken mixture & store the balls in fridge for 15-20 mins.

·     After fridge storage, take the balls out and keep them aside.

·    Beat the eggs well in a separate bowl.

·    Now spread the bread crumbs/semolina/sooji in a plate

·    Dip the chicken balls in the egg and then roll them over the bread crumbs & keep  them aside.

·    When all the balls are done with egg dip & bread crumbs, then deep fry the deep fry pan.

·    Serve hot with Chopped onions/carrot/cilantro & ketchup.

Salsa / Tomato salad

When its time for some simple, healthy and snack time.....Salsa is all time favorite. Easy to make & healthy-tasty to eat.

INGREDIENTS

1. 2-3 medium sized fresh tomatoes , finely diced.
2. 1/2 red onion, finely diced.
3. 1 chili finely diced.
4. Juice of one lime.
5. 1/2 cup chopped cilantro/coriander leaves.
6. Salt to taste.
7. Optional: ½ tsp of Mustard oil.

METHOD

1.        Start with chopping up 2 medium sized fresh tomatoes. Prepare the chilies. Be very careful while handling these hot chilies. If you can, avoid touching them with your hands. Use a fork to cut up the chilies over a small plate, or use a paper towel to protect your hands. Wash your hands thoroughly with soap and hot water after handling and avoid touching your eyes for several hours.

2.       Combine all of the ingredients in a medium sized bowl including salt & oil. Taste. If the chilies make the salsa too hot, add some more chopped tomato. If not hot enough, carefully add a few of the seeds from the chilies.

3.      Let sit for 5-10 minutes for the flavors to combine.

4.      Serve with chips, tortillas, tacos, burritos or tostadas.

Begun Bhaja ( Brinjal Fry)

Begun Bhaja/ Beaingan bhaja is famous snack which can be taken along as snack or main meal.

Ingredients

        

1. 1 large eggplant (begun/brinjal/baingan/aubergine) cut into half inch round slices
2. ½ tsp turmeric powder/hadli
3. salt as required
4. ½ tsp of sugar
5. mustard oil or sunflower oil for frying
6. 3 tsp chickpea flour/besan or all purpose flour/maida/Corn flour
7. A pinch of Kolonji/black cumin (Nigella sativa also known as black caraway, or black onion seed)

Instructions

1.       Rinse the eggplant (brinjal) well in water. Pat dry with a kitchen towel.

2.      Now slice the eggplant in ½ inch thick roundels.

3.      Now add all the turmeric powder, salt, sugar, besan/corn flour/black cumin together in a bowl with some water and mix well till it become thick dip.

4.      Then drop the brinjal pieces in to the dip & Marinate for 3-5 minutes.

5.      Heat oil in a pan.

6.      Take out the brinjal from the thick dip and start frying in the pan.

7.      Now pan fry the brinjal slices till crisp and golden brown on both sides.

8.      Drain baingan slices on paper tissues.

9. Serve brinjal fry just as snack or with with Rice or roti / naam.

Gajar Ki Roti (Carrot Flat-bread)

Here comes another healthy, tasty & easy to make Indian Flat-bread "Gajar ki Roti" (Carrot Flat-bread).

I am not a great fan of Roti and to make them look tasty I keep experimenting them in various ways which not only make them good in look & taste but healthy too. 

Ingredients :

1. Wheat flour 1 cup.

2. Carrot 4 grated finely in a grater. (You can try with Beet, Turnip, Onion or any of your favorite vegetables)

3. Black pepper powder - 1/2 tsp 

4. Black Cumin - 1 pinch

5. Warm milk/ Warm water (your choice)

6. Salt to taste (optional, I never use salt in Roti making, as I avoid salt and I gets enough salt in the side dish served with Roti).

7. You can also use green chilies finely chopped.(Optional depending on your taste buds)

Method:

1) Grate carrot and keep it aside.

2) Then in a big bowl, knead the wheat flour with carrot, black pepper powder,black cumin and milk/water.

3) Make small balls and roll into rotis .

4) Heat a tawa or a non stick pan on medium to high, and place the roti carefully in it. 

5)Turn it after 2 minutes when you see the underside slightly browning, flipped side and let it cook for another 1-2 minutes. Press the roti and turn every 2 minutes. Remove from heat when both the sides are golden and well cooked.

6) Serve with salad, any side dish, pickle or yogurt.

Aloo Chana Chaat (Potato Bengal Gram Snack/Salad)

Today's recipe is the tongue-tickling Aloo Chana Chaat which is very famous street food across all the main cities of India and can taste in any time and any day.

This Aloo Chana chaat is very simple to make and takes very less time to prepare, if you keep the potato cooked before hand and the Bengal gram soaked overnight.Its a healthy snack/salad, named it as you want as its full of protein and carbohydrates with freshly chopped vegetables & yogurt. The best thing is that it can be served as an evening snack or serve it as a salad or appetizer in parties.

Ingredients:
1/2 cup Bengal gram/Kaal chana
1 medium Potato
1 small Onion,finely chopped
1/4 cup finely chopped tomato
2 tbsp finely chopped Coriander
3/4 tsp Chaat masala
1/4 tsp Red chili powder
1/4 chopped chili
1/4 tsp roasted Cumin powder(optional)
2 tsp lemon juice
1/4 cup yogurt 
Salt to taste
Indian Mixture (optional)

Method:

• Soak Bengal gram (you can also use chickpea) overnight for 8-9hrs and wash them and pressure cook with enough water for 3 whistles,reduce the flame and cook for another 10 mins.
• Pressure cook potato for 3 whistles along with Bengal gram or separately.Let it cool completely and then peel the skin and chop into small slices or cubes.
• In a bowl add salt,chaat masala,red chili powder,roasted cumin powder, yogurt, boiled Bengal gram & chopped potato and give a nice stir until you get a uniform paste.Check the taste of it and add any seasoning like salt to suit your taste buds.
• Serve them into  individuals bowls.Garnish with chopped coriander and Indian mixtures (optional) .

You can also add other vegetables like finely chopped carrot, beet, cucumber to increase the nutritional benefits along with the taste. 

Masala Omelette

       Masala Omelette is one of the great egg dish where I can keep on adding all my favorite                   veggies & both my husband and my friends will never say No to it !

       Easiest to cook & tastiest to have it. Can be prepared within 5 minutes, serving as      

       nutritious snack anytime.

                          Ingredients 

·      Eggs                                                - 2

·      Onions chopped                        - 2 tbsp

·      Tomatoes chopped                   - 2 tbsp

·      Green onions chopped             - 2 tbsp

·      Green Chili chopped                 - 2 tbsp (Optional)

·      Coriander leaves                       - 2 tbsp

·      Carrot                                             -2 tbsp

·      Oil                                                    - few drops to sprinkle over the pan  

·      Pepper pwd                                  - ¼ tsp

·      Salt to taste

·     Alu Bhuji (Optional ) 

You can add any chopped vegetables as topping.

Method 

1. Beat the eggs in a bowl , add the chopped vegetables & salt, except the coriander leaves 

2. Heat the pan & sprinkle few drops of oil. Pour the egg mix and turn the flame to low. 

3. Gently flip the omelette and cook for another 1 minutes.

4. Take it out in a plate and garnish it with the coriander leaves, black pepper powder and alu bhujia .

5. Serve hot & enjoy.