Tag: recipe

Fresh Haldi Lassi (Turmeric Yogurt Drink) – Healthy Indian Turmeric Drink

Haldi or Turmeric is a common spice that is used in all Indian homes. Turmeric has a substance called Curcumin which is anti inflammatory, antioxidant and many more health benefits. Haldi (turmeric) is used in Indian food everyday. The powered Haldi is generally used for cooking . The fresh root of the Haldi is considered to have more benefits than the Haldi (turmeric )powder. Some like to chew a piece of the fresh haldi. Others prefer the powder in a cup of hot milk. You can use a little bit of the fresh root in salads too. I tried chewing it because I heard it is a good idea to have some Haldi in the morning. However, it made my teeth yellow. Now I have the best solution. I make lassi with the fresh haldi root. Lassi is a yogurt drink which is usually made with yogurt, salt and sugar.

This Haldi ( Turmeric ) Lassi has a light taste and flavour of Haldi. It is a refreshing drink. It is also healthy, especially in the summer.

Haldi Lassi is very easy to make, and can be made in a few minutes. All you need is Fresh Haldi root, Plain yogurt, water and some salt.

I don’t like sugar in the lassi but it can be added too.

Ingredients

  • Haldi ( Turmeric ) grated 1 Tablespoon
  • Yogurt 1/2 cup
  • Water or milk 1/2 cup
  • Salt less than 1/4 tsp or according to taste
  • Sugar 1/2 tsp ( optional)

How to make the Lassi

First scrub and rinse the Haldi ( turmeric ) root very well.

Peel off the dry skin

Grate enough of the root to make 1 tablespoon

In a blender jar, add all the ingredients, Grated Haldi ( Turmeric ) Yogurt, water, and Salt. Blend until the grated Haldi is well mixed with the yogurt.

Strain the Lassi with the help of good strainer Into a tall glass.

Enjoy the delicious Haldi Lassi. Its very good for your gut, it has Probiotic Yogurt and the Wonderful Haldi.

Fresh Haldi Lassi (Turmeric Yogurt Drink)

  • Servings: 1 glass
  • Difficulty: Easy
  • Rating: ★★★★★
  • Print

A refreshing and healthy lassi made with fresh turmeric root, yogurt, and a touch of salt or sugar. A simple way to enjoy the health benefits of haldi.

Ingredients

  • 1 tablespoon fresh haldi (turmeric), grated
  • 1/2 cup yogurt
  • 1/2 cup water or milk
  • Less than 1/4 teaspoon salt, or to taste
  • 1/2 teaspoon sugar (optional)

Directions

  1. Add the yogurt, grated fresh haldi, and water or milk to a blender.
  2. Add the salt and optional sugar.
  3. Blend for 20–30 seconds until smooth and frothy.
  4. Taste and adjust salt or sugar if needed.
  5. Pour into a glass and serve immediately.

  • Fresh turmeric can stain hands and clothes, so handle carefully.
  • You can add a pinch of black pepper to help with better absorption of curcumin.
  • This lassi can be served chilled or at room temperature.

Nutrition


Approximate per serving: 110 calories, 5g protein, 6g fat, 8g carbs

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Parshe Maacher Jhal (Bengali Mustard Fish Curry Recipe)

Parshe is a small, freshwater fish. It is also known as Indian White Mullet. It has a soft flaky texture, and earthy flavour. It does have scales and a few bones though. It is very popular in Bengal and Odisha. Parshe is cooked in various ways but the most popular and delicious is Parshe Maacher Jhal. This is a pungent , spicy dish with a mustard gravy. The recipe below is very easy, and if you cannot find Parshe, you can use Tilapia, or Tangra.

First the fish has to be cleaned and then washed very well before cooking. The fish is then fried or sautéed. The fish are fried briefly. It’s dropped in very hot oil and flipped over once. Then it is taken out of the oil and set aside. This is to seal in the juices, it also keeps the fish intact in the gravy, does not disintegrate. It is a spicy dish and is eaten with cooked rice.After frying, it is added into a gravy Mustard paste, salt , turmeric and chilli powder.

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INGREDIENTS

  • Parshe 6 pieces, ( approximately 500 gm) cleaned , gutted and washed
  • Mustard seeds 2 tablespoons yellow mustard and 1/2 tablespoon of black mustard seeds
  • Mustard oil 6 to 8 tablespoons
  • Water 1/2 cup
  • Yogurt 2 teaspoons
  • Turmeric pwd 1/4 tsp
  • Salt 1 tsp
  • Chilli powder 1/4 tsp
  • Nigella seeds ( Kalo Jire) 1/4 teaspoon
  • Green chilies slit 4 to 6

Prepping

  • Clean and gut the fish and wash well. Sprinkle 1/4 teaspoon of salt and 1/4 teaspoon of turmeric powder on the fish, set it aside.
  • Gather all the dry spices, salt, chilli powder and turmeric powder
  • Slit the green chillies
  • Soak the mustard seeds together in a cup with about 1/4 cup water for 30 minutes.
  • Strain the water out with the help of a sieve.
  • Put the mustard seeds in a grinder. Add a pinch of salt and 1 green chilli. Grind it to a paste.
  • Transfer the mustard paste into a small bowl and keep aside.

Method

  • Heat the 8 Tablespoons of Mustard Oil in a kadai / wok / frying Pan
  • Saute the Fish one or two at a time. Take it out of the kadai. Keep it on a dish. Fry all the 6 fishes.
  • Once the fish is fried there will be some oil left over in the Kadai. Use the same oil ( you can reduce the amount if you want ) to make the gravy
  • Temper the oil with 1 slit green chilli and the 1/4 tsp Kalonji ( Nigella) seeds
  • Add the yogurt, turmeric powder, salt, and chili powder to the mustard paste. Mix in a couple of teaspoons of water. Combine the ingredients to make a paste.
  • Once the green chili, turns a little brown, pour the mustard paste into the kadai.
  • Keep stirring , till the raw smell of the spices are gone and the oil separates around the edges.
  • Add the 1/2 cup of water, and the slit green chilies and bring the gravy to a boil.
  • Once it starts boiling add the fried /sauteed fish to the gravy.
  • Cover with a lid and reduce the heat.
  • Let it simmer for about 2 or 3 minutes on low heat. Taste and adjust the salt if needed.
  • Transfer to a serving dish and enjoy with hot cooked rice.

Parshe Maacher Jhal (Bengali Mustard Fish Curry Recipe)

A simple Bengali mustard fish curry made with Parshe fish and green chilies, perfect with steamed rice. Parshe is a delicate Grey Mullet fish considered a delicacy by Bengalis. The recipe involves cleaning, frying the fish, and creating a spicy mustard gravy with ingredients like yogurt, turmeric, and chilli powder. The dish is typically served hot with cooked rice, offering a flavourful dining experience.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 persons
Course: Main
Cuisine: Bengali , Indian
Ingredients Equipment Method Notes

Ingredients
  

  • 500 grams Parshe Fish I got 6 pieces
  • 2 teaspoon yellow mustard seeds
  • 1/2 teaspoon black mustard seeds
  • 1/2 cup water
  • 2 teaspoons yogurt
  • 1 teaspoon salt plus more
  • 1/4 teaspoon turmeric powder ( holud) plus a little more
  • 1/4 teaspoon Chilli powder
  • 1/4 teaspoon Nigella seeds ( Kalo Jire)
  • 6 to 8 Tablespoons Mustard oil
  • 4 to 5 whole Green chillies spicy variety

Equipment

  • 1 Wok or Pan
  • 1 Grinder

Method
 

  1. PREPARATION
    Make the mustard paste – Soak the black and yellow mustard seeds in 1/2 cup of water for at least 30 minutes. Drain out the water with the help of a sieve. grind the soaked seeds in a grinder wit a pinch of salt and 1 green chilli. You may need to add a couple of spoonfuls of water to get a nice smooth paste.
    Clean the fish – Remove the gut and wash drain out the water and sprinkle 1/2 tsp Salt and a pinch of Turmeric powder on the fish. Coat the fish with I
    In a bowl mix the the Mustard paste, 1/4 teaspoon of Turmeric powder, and 1 teaspoon of Salt, and 1/4 tsp of Chilli powder, and 2 teaspoon of Yogurt with 1/4 cup of water. This is for the gravy.
  2. HOW TO MAKE THE GRAVY.
  3. Heat a wok or a big pan, add i=oil and let it be smoking hot.
  4. Add a fish ,to the oil, after a 2 seconds turn the fish over so that the fish get sauteed on both sides. Remove from the wok and keep on a plate. Fry all the fish this way and keep aside
  5. If there is more than 2 Tablespoons of oil left in the wok after frying all the fish then pour out some so that there is about 2 Tablespoons still remaining.
    TADKA ( PHORON) Add the Slit Green chillies, and the Nigella seeds to the hot oil
  6. After a minute or so, pour the mustard salt turmeric mixture you had made onto the Tadka. (phoron). Stir well
  7. Keep stirring till the oil bubbles around the mustard paste.
  8. Pour in the 1/2 cup of water, and Stir well. Add the slit green chillies. Let it boil for a minute or so
  9. Gently Drop the fish one by one into the gravy. Let it simmer for at least 3 minutes.
  10. The gravy will thicken as it boils. fish has to cook in the gravy for at least 3 to 5 minutes.
  11. Switch off the heat and transfer to a serving dish.
  12. Best served hot with hot steamed rice..

Notes

Adjust the number of green chilies according to your spice preference
Always use mustard oil for authentic Bengali flavour.
Do not fry the fish too much, as it can become hard.
Be very careful when frying the fish. It will splatter, so stand as far as possible or use a plate as a shield.
Adjust the number of green chilies according to your spice preference.

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Authentic Shami Kababs: A Family Recipe from Lucknow

This recipe of Shami Kababs I learnt from my grandmother. She used to live in Lucknow and she cooked the best Mutton curry I have ever eaten. She used to cook on a chulha, which is a clay stove that used coal. There was something special about Mutton cooked on low heat on a chulha. She taught me Shami Kababs. In my grandmother’s time, they did not have a pressure cooker. The dal, the minced meat, and all the spices were cooked on a chulha in a big bowl. This added a slight smoky aroma to the Kababs.

Chana dal and Mutton keema are cooked together with some spices. Then they are ground to a soft mixture and made into patties. These patties are then fried to make Shami Kababs. My grandmother used a sheel bata. This is a flat stone. The thing to be ground is put on it. Then it is ground with another piece of stone. That was a tedious and painful job. Nowadays we have food processors. and pressure cookers which makes our lives easier and comfortable. I make these Shami Kabab in a big batch and freeze some for later. They can be warmed up and served easily.

Ingredients

  • Mutton Keema 500 g
  • Chick pea split ( Channa dal ,Cholar dal). 150g soaked for an hour
  • Ginger ( adrak, ada ) chopped 3 tablespoon
  • Garlic ( Lasun, Rosun ). 6 to 8 cloves
  • Dry red Chili( Lal Mirch, Sukhno Lonka) 4
  • Cardamom small ( Chota elaichi, Choto elach) 6 to 8
  • Cloves ( Laung, Lobongo ). 10
  • Cinnamon ( Daalchini, Darchini) 2 in piece broken
  • Big Cardamom ( Badi Elaichi . Bodo Elach). 1
  • Garam masala ( Cardamom, cloves and Cinnamon ground together ) 1 teaspoon full
  • Peppercorn ( Kali Mirch, Kalo Morich ). 1 Tablespoon
  • Onion ( Pyaz , Pyaj ). 1 medium size
  • A small piece of thin cotton cloth for tying the spices.
  • Water ( Paani, Jol) 1/2 cup
  • Salt ( Namak , Noon ). 1 teaspoon.
  • Flour (Maida, Moida ). 3 tablespoons
  • Oil ( Tel ). for frying 6 Tablespoon

Prepping

  • Wash and soak the 150g of Channa Dal for 2 hours and then drain out the water.
  • Peel and chop the 6 to 8 cloves of garlic
  • Peel and grate 2 inch piece of ginger or chop into small pieces
  • Peel and cut the onion into 4 pieces
  • In a small piece of cotton cloth , place the Cardamom, Cinnamon, cloves, black cardamom and tie it loosely.
  • Wash the keema ( Minced meat) and drain out the water well

Method

In the pressure cooker put the Keema, Channa dal, the onion, bundle of spices, ginger, garlic, whole dry red chilies, peppercorns, and salt. Add the water and close the lid.

Place the pressure cooker on the stove on high heat. Once it whistles, lower the heat and let it cook for 10 minutes.

After 10 minutes take the cooker off the stove and let it cool down.

Once it is cool, open and check . Try to smash the dal with the back of a spoon, to see that it is soft. Dry out any remaining water once the dal is cooked. If not then close the lid and pressure cook for a couple of minutes more. Please see that there is enough water or the keema will burn.

Once the Dal is cooked, place the cooker back on the stove. Stir it until all the remaining water evaporates to dry out the water.

Pour out the cooked Keema and dal mixture onto a flat dish and let it cool to room temperature.

Grind the mixture in a food processor till it like dough. I use the Cuisinart food processor.

Divide the dough into equal portions, maybe the size of a walnut or bigger like a plum.

Roll it between your palms and flatten it. ( in the video below )

Divide the dough into equal portions.

Take one portion and make it into a patty as shown in the video

We fry it usually after all of them are made.

Put the 3 tablespoons of Flour in a small dish. Then, lightly coat the patties with flour before putting them in the oil . Ensure both sides of the patty have a dusting of Flour.

Heat some oil in a frying pan or tava. Shallow fry the kababs till it is browned on both sides. Do not use too much oil otherwise the kababs will become too soft, and disintegrate.

Once they are brown on both sides remove from the pan and place on a serving dish.

Note:

  1. Sometimes I put a little filling in the Shami Kabab, but it is not necessary. Some finely chop some coriander leaves and green chilies. You can add chopped cashews and raisins as well for the filling . Stuff a little bit of this mixture, then roll and flatten to make the patties.
  2. For Freezing :. I usually fry them , then cool them before freezing. You can freeze them by putting them in a steel or plastic container. Put a piece of parchment paper between the layers. You can heat the kababs in the microwave for a minute or so just before eating.
  3. I used Mutton ( Goat Meat) in this recipe. You can use Beef mince, or Turkey mince, or Lamb mince. Beef and Lamb have more fat so sometimes you may need more binding material. What you can do is dry roast about 2 Tablespoons of Besan (Chick pea flour) and add to the mixture of Mince and Chana dal.

Lucknowi Shami Kababs (Mutton & Chana Dal Patties)

  • Servings: 20–24 kababs
  • Difficulty: Medium
  • Rating: ★★★★★
  • Print

Traditional Lucknow-style Shami Kababs made with mutton keema and chana dal, gently spiced and shallow fried until golden.

This recipe was learnt from my grandmother in Lucknow, who cooked on a coal-fired chulha. The slow cooking gave the kababs a delicate smoky aroma. Traditionally everything was ground on a sheel bata (stone grinder), but today a food processor makes the work much easier.

These kababs freeze beautifully. Fry, cool completely, then store with parchment paper between layers. Reheat in a microwave or on a tava before serving.

You may use beef, lamb, or turkey mince instead of mutton. If using fattier mince, dry roast 2 tbsp besan and mix into the dough for better binding.

Ingredients

  • 500 g mutton keema (minced goat meat)
  • 150 g chana dal (split chickpeas), soaked 1–2 hours
  • 3 tbsp chopped ginger
  • 6–8 garlic cloves, chopped
  • 4 dry red chilies
  • 6–8 green cardamoms
  • 10 cloves
  • 2-inch cinnamon, broken
  • 1 black cardamom
  • 1 tbsp peppercorns
  • 1 tsp garam masala
  • 1 medium onion, peeled and quartered
  • ½ cup water
  • 1 tsp salt
  • 3 tbsp flour (for coating)
  • 6 tbsp oil (for shallow frying)

Optional Filling:

  • Finely chopped coriander leaves
  • Finely chopped green chilies
  • Chopped cashews and raisins

For Spice Bundle:

  • Small piece of thin cotton cloth

Directions

  1. Wash and soak chana dal for 1–2 hours. Drain well.
  2. Tie green cardamom, black cardamom, cloves, and cinnamon in a small cotton cloth to make a spice bundle.
  3. Wash and drain the keema thoroughly.
  4. In a pressure cooker add keema, chana dal, onion, spice bundle, ginger, garlic, dry red chilies, peppercorns, salt, and water.
  5. Close the lid and cook on high heat until the first whistle. Lower heat and cook for 10 minutes.
  6. Turn off heat and let the pressure release naturally.
  7. Open the lid and check if dal is soft. If needed, cook for a few more minutes.
  8. Place cooker back on stove and cook uncovered until all moisture evaporates. The mixture should be dry.
  9. Remove the spice bundle and discard. Let mixture cool completely.
  10. Grind in a food processor until smooth and dough-like. Mix in garam masala.
  11. Divide into equal portions (walnut or plum size). Roll and flatten into patties.
  12. If using filling, place a small amount in the center, seal, and flatten gently.
  13. Lightly coat each patty with flour on both sides.
  14. Heat oil in a frying pan and shallow fry until golden brown on both sides.
  15. Remove and place on a serving dish.

Serve hot with mint chutney or sliced onions.

Nutrition


Per serving (approx. 1 kabab): 120 calories, 8g fat, 5g carbs, 8g protein

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Pears and Arugula Salad with Balsamic Dressing

The combination of sweet Pears and slightly bitter Arugula leaves is delightful. It is enhanced by a Balsamic dressing , toasted walnuts, and Parmesan cheese . I usually like to serve this in individual plates and not make a big Salad with these ingredients. Sometimes I add a few pomegranates seeds or dried cranberries, for some colour.

It is easy to make this salad and doesn’t take much time. Give it a try.

Ingredients

  • Arugula leaves. a handful
  • Pear 1
  • Walnuts 1/2 cup or less.
  • Balsamic vinegar. 1 Tablespoon
  • Honey 1 teaspoon
  • Olive oil 1/4 teaspoon
  • Parmesan cheese
  • Salt less than 1/4 teaspoon

Prepping

The Arugula leaves I have used are small and soft as they were grown in the Hydroponic method. If the leaves you are using are big, tear them into smaller pieces. Then, wash and dry the leaves.

Rinse the Pear, then cut into half. Remove the core and slice the halves.

Heat a small pan, put the 1/2 cup Walnuts in it and toast it. Keep the heat low so that they don’t burn. Once the edges a little brownish remove from the heat and keep aside.

dressing

Mix the 1 tablespoon of Balsamic vinegar, 1 teaspoon of Honey, 1/4 teaspoon of Olive oil, and a pinch of Salt well in a bowl. Then, keep it aside.

to serve

Take 2 quarter plates, arrange the Arugula leaves, then place the pear slices on top of the leaves. You can use all the pear slices.

Mix the dressing well before drizzling it on the leaves and pears.

Add the toasted walnuts.

Then the Parmesan Cheese Shavings. ( I use a potato peeler to shave off slices of the cheese )

You can add Pomegranate seeds OR dried Cranberries if you want. It adds color. I didn’t have either of them.

Note

Instead of Balsamic Dressing you can drizzle Balsamic reduction or store bought bottled Balsamic glaze. They are both rather sweet though.

It is easy to make Balsamic reduction.

Add 1 cup of Balsamic vinegar to a small saucepan. Mix about 1 teaspoon of sugar. Heat on low heat till the vinegar thickens . Keep stirring till you get the desired thickness. It will thicken more once it cools, so keep that in mind .

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Aloo Jhinge Posto | Traditional Bengali Ridge Gourd and Potato with Poppy Seeds

Posto is a Bengali word for Poppy seeds. It is used in many Indian curries as a thickener. In Bengali Cuisine, poppy seeds are ground into a paste and cooked with vegetables. Sometimes we eat ground Posto with just mustard oil and salt. We add green chilies and mix it with a little cooked rice as a starter.

In this recipe I have used Jhinge or Ridge gourd with the Potatoes / Aloo. In Bengal, the weather is very hot and humid in the summer. We do not feel like eating spicy food then. That is foods cooked with onion, garlic, ginger, etc. So in the summer months we often make different types of Sabzis ( vegetable dishes ) with posto. Posto dishes are sometimes paired with a special Dal called Biuli Dal ( Urad In Hindi and Blackgram in English).

This dish Aloo Jhinge Posto is very simple and easy to make. However, there are two important things. One is mustard oil. The other is grinding the Posto poppy seeds properly. The only spice used is green chilies and salt, so the chilies have to be hot.

It is very easy to make this dish. In a kadai/ wok, heat some mustard oil. Drop a couple of slit green chilies in the oil. Then add the vegetables and stir fry a little. Add salt and cover the vegetables. Lower the heat. Let them cook until the vegetables are soft enough to be cut with a spoon. Ensure the water has almost dried out. Add the ground posto then stir to mix it in well. Let the water dry out as much as possible then take it off the heat.

Prepping.

Grinding the Posto /poppy seeds involves three techniques. One method is to soak the poppy seeds in some water for at least 30 minutes. Drain the water out and crush the poppy seeds with a green chili and a pinch of salt, on a Sheel Bata (a flat stone used for grinding spices). This is the traditional and the best way.

The next one is using a good electric blender/ grinder. First, strain the water from the soaked seeds using a strainer. Then put the seeds in the grinder. Grind them with a green chili, a pinch of salt, and a few tablespoons of water.

The third method is to grind the seeds first and then soak them. Any coffee grinder can be used. In this case you won’t be capable of grinding the green chili with the Posto seeds. When using the coffee grinder, you have to grind in intervals. The grinder becomes very hot, so you need to let it cool down before trying again. This takes a time as you have to grind the Posto/Poppy seeds to a paste. Then take the Posto paste out in a bowl. Add some water to it. Soak it for about half an hour.

Potatoes or Aloo : Wash the potatoes. Peel off the skin. Then, dice it as shown in the photos above.

Jhinge or Ridge gourd: wash the Jhinge. Peel only the ridges and some of the green skin . Then dice it like the photo below.

Green chilies: Wash and then slit them lengthwise.

Transfer to a serving dish and serve warm or at room temperature with boiled rice.

The Article below is about how the Opium Trade influenced our food, especially the use of Poppy seeds/ Posto.

THE STORY OF ALOO POSTO: A FOOD HERITAGE THAT EMERGED FROM HISTORY OF OPPRESSION by Tanuka Guria

Aloo Jhinge Posto | Traditional Bengali Ridge Gourd and Potato with Poppy Seeds

Aloo Jhinge Posto is a classic Bengali summer dish made with ridge gourd, potatoes, freshly ground poppy seeds, green chilies, and mustard oil. Light, comforting, and full of traditional flavour, it is best enjoyed with hot steamed rice on a warm day.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course: Main Course, Side Dish
Cuisine: Bengali , Indian, Indian
Ingredients Equipment Method Notes

Ingredients
  

  • 40 g posto or poppy seeds
  • 1/2 cup Water to soak the poppy seeds
  • 300 g Potatoes peeled and diced
  • 400 g Ridge gourd ( jhinge ) peeled and diced
  • 4 pieces the hot green variety. 1 for grinding with the poppy seeds and 3 for the curry
  • 1 tsp. Salt
  • 3 +1 Tbsp.. Mustard oil 1 Tbsp. oil for garnishing

Equipment

  • Grinder. either stone or electric grinder
  • 1 Wok/ kadai or a heavy bottom pan with a lid.
  • knife and Peeler

Method
 

Preparation

  1. How to Grind the Posto (Poppy Seeds)

    There are three ways to grind posto, each producing slightly different results.
    1. The traditional method is to soak the poppy seeds in water for at least 30 minutes. Drain the water and grind the seeds with a green chili and a pinch of salt on a sheel bata (a traditional flat grinding stone). This method produces the best texture and flavour and is the way posto has been prepared in Bengali kitchens for generations.
    2. A quicker alternative is to use a good electric grinder or blender. After soaking the seeds, drain them well using a strainer. Transfer the seeds to the grinder along with a green chili, a pinch of salt, and a few tablespoons of water. Grind to a smooth paste, scraping down the sides of the jar if necessary.
    3. The third method is to grind the poppy seeds before soaking them. A coffee grinder works well for this purpose. Since the seeds are ground dry, it is not possible to grind the green chili along with the posto.
    When using a coffee grinder, grind the seeds in short intervals, as the grinder can become quite hot. Allow it to cool down between sessions before continuing. This method takes a little time, as the poppy seeds need to be ground very finely to achieve a smooth paste.
    Once the seeds have been ground, transfer the posto paste to a bowl and add enough water to cover it. Let it soak for about 30 minutes before using it in the recipe.
  2. Jhinge or Ridge gourd: wash the Jhinge. Peel only the ridges and some of the green skin . Then dice it.
  3. Potatoes or Aloo : Wash the potatoes. Peel off the skin. Then, dice it .
  4. Wash and slit the Green Chillies.
How to cook the Aloo jhinge Posto
  1. Heat the Kadai/Wok.
  2. Add the mustard, and let ir become smoking hot
  3. Add 1 slit green chili as tarka,/ seasoning and let it brown a little
  4. Add the diced Potatoes and stir fry till they are slightly brown at the edges
  5. Now the ridge gourd / jhinge goes into the Kadai/ wok. also add the slit green chillies, and salt.
  6. Stir and cover with a lid and lower the heat.
  7. The jhinge/ Ridge Gourd releases a lot of water and the potatoes will cook in that water.
  8. Once the vegetables are cooked, and you can cut them with a spoon, take off the lid and let all the water evaporate.
  9. Add the Posto / poppy seed paste to the vegetables and stir fry till all the Posto and the vegetables are mixed nicely. Since Jhinge is a vegetable with a lot of water the Aloo jinge posto is not very dry.
  10. Sprinkle the 1 tablespoon of Mustard oil as a garnish and extra flavor before taking it off the heat .
  11. This is best eaten with Hot steaming rice. You can serve the alu Jhinge Posto Hot or at room temperature.

Notes

This dish needs the Mustard oil. There are no spices used other than Salt and Green chillies.
The Chillies have to be hot otherwise you don’t enjoy.
Mustard oil Garnish, is what my Grandmother used to do, and I follow her.

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Light and Aromatic Rui Fish Curry Recipe. ( Rui Maacher Patla Jhol)

This Dish is made with very few spices and only a few vegetables. It is something we have when recovering from an illness. We also enjoy it on very hot summer days. It is light, and aromatic and easy to digest, with protein and vegetables in one dish. I have used Rui Maach (or Rohu, Carp in English). Rui is a fresh-water fish, not fatty but has bones. Tilapia or Snapper can be used instead of Rui . Aloo ( Potato) and Potol ( or Pointed Gourd ) are the vegetables I have used. If Potol is not available, then you can use Begoon ( Eggplant ) and Jhinge (Ridge gourd). You can even use Sem (Broad Beans).

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The Fish: Rui maach and Katla Maach (or Carp ), are both fresh water fish. They can grow big . For this Jhol it is best too buy the small one. The older the fish the more fatty the fish gets, and that is not suitable for this dish. Another fish that can be used is Magur Maach, ( walking Catfish) a freshwater air-breathing fish scientifically known a (Clarias batrachus).

Potol or Pointed Gourd: this vegetable is avaiable in the summer months in India.

Aloo or Potato.

Ginger : It is essential to use fresh ginger. It is the most important ingredient in this recipe.

Fresh Coriander leaves/ Cilantro.

Mustard oil: Most Bengali food is cooked in Mustard oil, but in this recipe you can you can use vegetable oil too.

To make this Jhol

First we Fry or saute the fish a little and keep aside in a dish

Next sautee the Aloo and Potol in the oil left over from frying the fish. Remove from the wok and keep aside in a dish.

In the oil that is left, add the Tadka / Phoron ( seasoning).

Then add the spices / masalas to the tadka and

Then add the vegetables and water, cover and cook the vegetables bore adding the Fish.

Light and Aromatic Rui Fish Curry Recipe. ( Rui Maacher Patla Jhol)

A traditional Bengali Rui Fish Curry (Rui Maacher Patla Jhol) made with Rohu fish, potatoes, pointed gourd, and a few simple spices. This light, aromatic, and comforting curry is perfect for everyday meals and is best enjoyed with steamed rice.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 persons
Course: Main Course
Cuisine: Bengali , Indian
Ingredients Equipment Method

Ingredients
  

Tadka/ Phoron or Seasoning
  • 4 Pieces Rui / Rahu ( Carp )
  • 10 t0 12 seeds Methi ( Fenugreek ) seeds
  • 1/4 Teaspoon Sorshe (Mustard ) seeds
For the Jhol ( Gravy )
  • 1/2 Cup Sorshe tel (Mustard oil )
  • 1 or 2 Aloo ( Potato)
  • 4 or 5 Potol ( Pointed Gourd )
  • 1 Tablespoon Ada bata (Ginger paste or grated)
  • 1 teaspoon Dhone (Dhania or Coriander powder)
  • 1 teaspoon Jire ( Jeera or Cumin powder)
  • 1/2 teaspoon Noon (salt)
  • 1/4 teaspoon Holud (Haldi or Turmeric powder) 1/4 teaspoon
  • 1 to 1 &1/2 cups Jol (water )

Equipment

  • 1 Kadai/wok or pan
  • 1 Grinder
  • Peeler, Knife and cutting board

Method
 

Preparation
  1. Wash the fish and drain out all the water. Then sprinkle a pinch of salt and Turmeric (Haldi powder) and rub it all over the pieces. Let the fish marinate while you get all the other ingredients.
  2. Peel and cut each potato into 4 pieces
  3. Partially peel the Potol, cut off the tips then slice them into approximately 4 disks ( if the potol is small the just half it)
  4. Finely grate about 1 inch piece of Ginger. Ginger is added toward the end of the cooking
  5. Gather all the Tadka ingredients in a plate
  6. In a bowl mix the Coriander powder, Cumin powder Haldi Powder, and salt with 4 tablespoons of water.
  7. Chop the Coriander leaves, and Slice the lemons or limes and keep aside
How to make the Jhol/ Gravy
  1. Heat the oil in a Kadai / wok or a pan.
  2. When it is smoking hot, drop the fish pieces in and reduce the heat a little. Be very careful as the oil may splatter
  3. After about 2 minutes, you flip them over. Wait a minute or two, then remove it from the oil. Keep it on a plate.
  4. In the same oil add the Potol and Aloo pieces and fry it a minute or two. [This step is optional], Take out the Aloo and Potol pieces and keep aside on a plate.
  5. Lower the flame and Pour out some of the oil into a small bowl. We will use only about 2 Tablespoons of the oil for the jhol.
  6. To the remaining hot oil gently add the Tadka/ Phoron/ seasoning of 1/4 tsp of Mustard seeds and 10 t0 12 Methi seeds. The mustard will splutter, and the Methi will turn a dark brown, DO NOT let the Methi turn black.
  7. Add the spice mixed with water to the Tadka in the Kadai.
  8. Stir till the raw spice smell goes and the oil separates around the masala
  9. Add the Potol and Aloo pieces to the masala in the kadai and stir fry a minute or two
  10. Add the water and cover the kadai, let the vegetables simmer on low heat for about 8 to 10 minutes.
  11. Take off the cover and check to see if the vegetables are soft and can be cut with a spoon. if not soft then cover and simmer a couple of minutes more.
  12. Once the vegetables are done, add the ginger paste. Add the fish pieces to the gravy in the kadai. Simmer for 3 to 4 minutes and then switch off the flame.
  13. Transfer to a serving dish , sprinkle some coriander leves on top before serving.
    14. This Jhol or Fish curry is best eaten with plain cooked rice. Place a piece of fish on a serving of cooked rice. Add a couple of pieces of vegetables, specifically Potol and Aloo. Then squeeze a few drops of lime or lemon juice on the Rice and Jhol. Enjoy!

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