Mourala (Mokha) Macher Chorchori

Ingredients:

•          500 gm Mourala (Mokha) Mach (very small fish)

•          1tbsp Turmeric powder

•          ½tbsp Red Chili powder (as per taste)

•          3tbsp cooking oil

•          Salt to taste

Method:

•          First Wash and clean the fish. 
 

•          Now marinade the fish with Salt, Turmeric powder, Red Chili powder.

•          Now heat a pan on medium heat, and then add oil, when oil get hot, add the fish and fry them till they are crispy.

•          Serve with Dal –Rice.

Recipe Credit: From my Ma’s Rasoi

Cook Tip:

Mixed Dal

Panchratan dal is an unique North Indian dish. It is exotic mixture of five different lentils cooked together and flavored with spices and onion, garlic, tomato and green chili and chopped coriander leaves.

Tuna Burgers

Homemade cutlets are the best, can be turned into patties for burgers. Here I am using Tuna cutlets for Burger.

Urad Dal Vada

Urad Dal Vadas or Medu Vadas are a traditional South Indian dish which can be served as a main course, side dish, or snack.

Makes/Serves: 2

Ingredients:

•          1 cup Urad dal (Soaked for 1 hour at least.)

•           1 finely chopped Green chilies 

•           2 finely chopped small Onions 

•           2 chopped Green Chilies

•           2 tsp finely chopped Curry leaves (optional)

•          1/2 tsp crushed Jeera 

•          1/4 tsp crushed Pepper

•          A pinch of Hing 

•          Salt to taste

•          Water as required

Method:

•            Now grind dal to a fluffy texture sprinkling little water. Don’t add much water, as the batter will become runny. (The batter should be thick.)

•           Once the batter is ready, add chopped Onions, Jeera, Pepper, Coriander, Curry leaves, Chilies and required salt to the batter, mix well and keep aside.

•          Heat oil in a kadai. Take a butter paper slightly greased with a drop of Oil. Wet hand, then make a small ball out of the batter and pat it on the butter paper. Now make a hole in the middle and carefully transfer it to the kadai(It needs more  practice)

•          Fry the vadai in medium flame, fry them till it becomes golden brown on both sides. Take out and drain it in a tissue

•          Serve with coconut chutney. 

Recipe Credit: From my Ma’s Rasoi

Cook Tip:

Pabda Macher Jhol

In Bengal there is a famous small fish Called “Pabda Mach” or “Pabda Fish”. It’s really very tasty. Pabda fish curry is a very traditional dish. It is quite spicy and has a thick curry sauce. It is served with plain with rice.

Ingredients:

•          6 Pabda fishes

•          2 to 3 tbsp of vegetable oil

•          ¼ tsp garlic paste

•          2 small Onions paste

•          2 tsp Cumin powder

•          ½ tsp Red Chili powder

•          ½tsp Turmeric powder

•          Salt to taste

•          Water as needed

•          1 handful of chopped Coriander leaves

Method:

•           Wash the fish pieces and set aside for the water to dry.

•          Marinate the fish with ½ tsp of Turmeric and ½ tsp of Red Chili powder and salt, keep aside.

•          Heat a kadai on medium heat and add 2tbsp of Oil, fry the Pabda fish on each side for about 3min.then bring out them on a plate. (Be Careful while frying Pabda Fish. Take out gently after they are fried.)

•          Now in the same pan add the vegetable oil on medium heat and add Garlic and Onion paste. Add salt here.

•          When Onion get soft then add Red chili and Turmeric powders and Cumin powder and cook it for about 3 to 5 min then add ¼ cup of water and stir well so that the spices do not burn. Cook until the water dries up and oil starts to float. When the oil starts to float, add 1more cup of water. 

•          Now add the fried fish pieces. When bubbles begin to form then add coriander leaves.

•          Serve with plain white rice or pulao

Recipe Credit:

Cook Tip: