15
Feb 18

Squid (kanava fish) stew

Let’s celebrate Valentine’s Day in all its glory, buying so called heart shaped balloons, and cook squid stew for the love of love. The taste is marvelous.

Ingredients:

  • Squid: 200 gm
  • Onion: 1 no. (Medium size)
  • Tomato: 1no. (Small size)
  • Garlic: 6 flake (medium)
  • Ginger: 2 inch pieces
  • Green chilly: 2 no.
  • Dry whole red chilly: 2 no.
  • Cumin seed: 1 teaspoon
  • Black pepper: 10-15
  • Cinnamon: 1 inch piece
  • Black cardamom: 1 no. (Crushed)
  • Turmeric powder: 1 teaspoon
  • Salt: 1 teaspoon (as per taste)
  • Cooking oil: 2 tablespoon

Preparation:

  1. Cleaning and cutting Squid (kanava fish):
  2. Wash the squid, hold the tentacles and pull the inner part of the squid body, the head part get detached. Discard the inner part. As shown in the photo.
  3. You will see the transparent quill (cuttle bone) like structure inside the body, pull out and discard this.
  4. Grab the two fins(wings) of the squid, strapping the skin(membrane) off, it comes out very easily as shown in the photo, wash and clean inside if there is any left over. Cut the fish as your desired shape either ring or square shape. Again wash it and keep aside.
  5. Peel off and chop the garlic and ginger, make fine paste keep aside.
  6. Cut onion into fine slices longitudinally, cut green chili and tomatoes into small pieces. Keep aside.

Method:

  1. Take a pressure cooker, put squid (kanava fish), sliced onion, garlic, ginger, green chili, salt, turmeric powder and 1 tablespoon of oil. Mix all ingredients with 1 cup of water, close the lid and Bring to full cooking pressure reduce to low flame and cook for 4-5 minutes. Allow cooker to cool.
  2. Take a fry pan. Put rest of oil in it, add panch phoran (Cumin, Fennel seed, Black mustard seed, Fenugreek seed, Onion seed), Garam masala (Cumin seed, Black pepper, Cinnamon, cardamom, crushed cardamom and star anise) and dry whole red chili.
  3. Fry for few seconds, then add chopped tomatoes; fry tomatoes till oil leaves from sides (about 3-5 minutes).
  4. Add green chili and boiled squid; fry it till liquid dries up, decorate with green coriander and sliced onion.
  5. Squid stew is ready to be served with steamed rice and dal in the lunch or any meal as you wish.
Squid (kanava fish) stew

Squid (kanava fish) stew

Squid (kanava fish)

Squid (kanava fish)

Ingredients

Ingredients

20161003_175118

, put squid (kanava fish), sliced onion, garlic, ginger, green chili, salt, turmeric

, put squid (kanava fish), sliced onion, garlic, ginger, green chili, salt, turmeric

boiled squid

boiled squid

add panch phoran (Cumin, Fennel seed, Black mustard seed, Fenugreek seed, Onion seed), Garam masala (Cumin seed, Black pepper, Cinnamon, cardamom, crushed cardamom and star anise) and dry whole red chili.

add panch phoran (Cumin, Fennel seed, Black mustard seed, Fenugreek seed, Onion seed), Garam masala (Cumin seed, Black pepper, Cinnamon, cardamom, crushed cardamom and star anise) and dry whole red chili.

add chopped tomatoes

add chopped tomatoes

Add green chili

Add green chili

Add green chili and boiled squid

Add green chili and boiled squid

decorate with green coriander and sliced onion.

decorate with green coriander and sliced onion.

Squid (kanava fish) stew

Squid (kanava fish) stew

Squid (kanava fish) stew

Squid (kanava fish) stew

Squid (kanava fish) stew

Squid (kanava fish) stew


13
Feb 17

Squid fritters (kanava fish pakora/pakoda)

The simple way to romance your love bird on the occasion of valentine evening, the squid fritters and piping hot flavored chai (tea).it’s just and fare that raises the temperature of love.

Ingredient:

  • Squid (kanava fish): 200gm.
  •  Ginger paste: ½ teaspoon
  • Garlic paste: ½ teaspoon
  • Salt: 1 teaspoon
  • Ajawine (carom seeds): ¼ teaspoon
  • Besan (gram flour): 1 cup
  • Turmeric powder: ½ teaspoon
  • Rice flour: 1 tablespoon
  • Chili powder: 1 teaspoon
  • Water: 1 cup
  • Mustard oil: for deep frying

Preparation:

  1. Cleaning and cutting Squid (kanava fish):
  2. Wash the squid, hold the tentacles and pull the inner part of the squid body, the head part get detached. Discard the inner part. As shown in the photo.
  3. You will see the transparent quill (cuttle bone) like structure inside the body, pull out and discard this.
  4. Grab the two fins(wings) of the squid, strapping the skin(membrane) off, it comes out very easily as shown in the photo, wash and clean inside if there is any left over. Cut the fish in ring shape. Again wash it and keep aside.
  5. Take a bowl. Put Besan, rice flour, salt, chili powder, Ajawine and ginger garlic paste in it. Make a smooth batter with the help of water. Keep aside for couple of minutes.

Method:

  1. Take fry pan, heat oil in it. Let oil to smoke. Pour a drop of batter into the oil; If batter comes up slowly, it means right temperature of oil otherwise wait for a while and test again.
  2. After getting right temperature of oil, dip the squid ring into batter. (Either direct by hand or spoon)
  3. Deep fry all rings, when they start to come up slowly turn over, Fry till it becomes golden brown on both sides.
  4. Serve hot Squid fritters (kanava fish fritters) with green chutney to be followed with tea or coffee.
Squid fritters (kanava fish pakora/pakoda)

Squid fritters (kanava fish pakora/pakoda)

 Ingredient

Ingredient

Put Besan, rice flour, salt, chili powder

Put Besan, rice flour, salt, chili powder

Make a smooth batter

Make a smooth batter

batter and squid ring

batter and squid ring

dip the squid ring into batter

dip the squid ring into batter

Deep fry all rings

Deep fry all rings

slowly turn over

slowly turn over

Fry till it becomes golden brown

Fry till it becomes golden brown

Squid fritters (kanava fish pakora/pakoda)

Squid fritters (kanava fish pakora/pakoda)


29
Jan 17

Prawn curry (with shell)

Today I am going to upload the prawn recipe with ‘shell on’; it leads to the exotic flavor. This Prawn curry rich in nutrition considered a delicacy since ancient times, it is rich source of protein too, and will surely set your taste bud.

Ingredients:

  • Prawn: 200 gm
  • Onion: 1 no. (Small)
  • Tomato: 1no. (Small)
  • Green chili: 1 no.
  • Dry red chili: 1no.
  • Lemon juice: 1 tablespoon
  • Ginger paste: 1 teaspoon
  • Garlic paste: half teaspoon
  • Oil: 4 table spoon
  • Cumin seed: half teaspoon
  • Salt: 1 teaspoon
  • Turmeric powder: 1 teaspoon
  • Red chili powder: 1 teaspoon
  • Green cardamom: 1no,
  • Clove: 1 no.
  • Cinnamon: 2” stick
  • Fresh coriander leaves: 2 table spoon (chopped)
  • Water:  1 cup

Preparation:

  1. Clean and rinse the prawn, with running water (in this recipe I cooked the prawn with shells on but it is important to remove the vein).
  2. Cut dorsal side of prawn by sharp knife or a scissor up to tail. You can see blackish intestine of the dorsal part of the body (vein).
  3. Remove and discard the vein with your finger or tip of knife, it runs along right under the surface of back.
  4. Add lemon juice. Leave it for 5-7 minutes. Again wash the prawn drain out all the water.
  5. Marinate the prawn with half of the salt and garlic paste and turmeric powder, keep aside.
  6. Slit green chili and chop tomatoes into small pieces.
  7. Clean and diced onion, make smooth paste by grinding, keep aside.

Method:

  1. Heat oil in a pan till smokes, Put marinated prawn, shallow fry the prawn ,as they starts cooking they will turn orangey, cook on medium low flame and cook for 2-3 minutes and change the side. Take out the prawn, keep aside.
  2. Add cumin, red chili and whole Garam masala and fry few seconds with left out oil in pan (if required add oil). Add onion paste stir fry for 2-3 minutes on medium flame (keep stirring) add chopped tomato, slit green chili, ginger and garlic paste, and fry until golden brown (about 3 -4 minutes).
  3. Add all powder masala, Cook till oil starts leaving the edges. Add a cup of water hot water (as your required quantity of gravy). Close lid.
  4. When the gravy starts boiling add fried prawn, stir it well and cook for 4-5 minutes on low flame, and cook until gravy becomes to your desire consistency, add Garam masala powder and chopped coriander leaves.
  5. Serve with paratha, steamed rice or pulao.
Prawn curry (with shell)

Prawn curry (with shell)

Ingredients

Ingredients

Ingredients

Ingredients

shallow fry the prawn

shallow fry the prawn

shallow fry the prawn

shallow fry the prawn

Add cumin, red chili and whole Garam masala

Add cumin, red chili and whole Garam masala

Add onion paste

Add onion paste

stir fry for 2-3 minutes on medium flame

stir fry for 2-3 minutes on medium flame

fry until golden brown

fry until golden brown

Add all powder masala

Add all powder masala

Cook till oil starts leaving the edges

Cook till oil starts leaving the edges

Add a cup of hot water

Add a cup of hot water

the gravy starts boiling

the gravy starts boiling

the gravy starts boiling

the gravy starts boiling

add fried prawn

add fried prawn

add fried prawn

add fried prawn

cook for 4-5 minutes on low flame

cook for 4-5 minutes on low flame

add Garam masala powder

add Garam masala powder

add Garam masala powder

add Garam masala powder

Prawn curry (with shell)

Prawn curry (with shell)

Prawn curry (with shell)

Prawn curry (with shell)

Prawn curry (with shell)

Prawn curry (with shell)

Prawn curry (with shell)

Prawn curry (with shell)

Prawn curry (with shell)

Prawn curry (with shell)


22
Jan 17

Fish with potato(aaloo)

Fish is the integral part of the Bengali meals from dry fish to curry. They relish the fish with variety of combination.

Fish has been important source of protein, nutrients and particularly omega-3 fatty acid. Fish are heart-friendly and can help children in brain development.

Ingredients:

  • Fish: 250gm (medium size pieces of fish preferably without skin)
  • Potato: 2no. (Medium size)
  • Tomato: 1no. (Medium size)
  •  Onion: 1no. (Medium)
  •  Lemon juice: 1 tablespoon
  • Ginger: 2” piece
  • Garlic paste: 5-6 flakes
  • Oil: 4 table spoon
  • Cumin seed: half teaspoon
  • Cinnamon: 2” piece
  • Clove: 2 no.
  • Green cardamom: 2 no.
  • Salt: one and half teaspoon
  • Turmeric powder: 1teaspoon
  • Red chili powder: 1 teaspoon
  • Coriander powder: 1teaspoon
  • Garam masala powder: half teaspoon

Preparation:

  1. Clean the fish properly with running water. Add lemon juice. Wait for 5-7 minutes. Again wash the fish drain out all the water.
  2. Add garlic paste, salt and turmeric powder. Rub all these items on the fish. Keep aside.
  3. Peel off and Chop potato into big pieces, keep aside, grind onion, tomato, ginger and garlic into fine masala paste, keep aside.

Method:

  1. Heat 2 tablespoon oil in fry pan on high flame, when smoke starts, reduce heat at low flame. Add potato, deep fry the potato until get cooked and become light brown in color. Remove it, keep aside.
  2. Add fish pieces and increase the flame to high.  Fry on both sides till light golden color appears (about 2-3 minutes each side). Keep aside.
  3. Add remaining oil in a pan till smoke is coming, Put cumin seed, Cinnamon, Clove and green cardamom, sputter for few seconds; add wet masala paste stir fry on medium low flame for 10-12 minutes till golden brown color, add salt, chili, coriander, turmeric powder, and cook till oil starts leaving the edges. Add required quantity (a cup) of hot water, let it boil for couple of minutes, add fried fish and fried potatoes, cook for 3-4 minutes with lid on, put off the flame, spread Garam masala powder on it.
  4. Transfer into serving bowl, decorate with chopped coriander leaves.
  5. Serve as main meal with paratha or rice.
Fish with potato/aaloo

Fish with potato/aaloo

Ingredients

Ingredients

Ingredients

Ingredients

Fry fish on both sides till light golden color

Fry fish on both sides till light golden color

Ingredients

Ingredients

deep fry the potato until get cooked

deep fry the potato until get cooked

deep fry the potato until get cooked

deep fry the potato until get cooked

Ingredients

Ingredients

Put cumin seed, Cinnamon, Clove and green cardamom

Put cumin seed, Cinnamon, Clove and green cardamom

 add wet masala paste

add wet masala paste

 add wet masala paste

add wet masala paste

stir fry on medium low flame

stir fry on medium low flame

add salt, chili, coriander, turmeric powder

add salt, chili, coriander, turmeric powder

Add required quantity (a cup) of hot water

Add required quantity (a cup) of hot water

add fried fish

add fried fish

add fried fish and fried potatoes

add fried fish and fried
potatoes

cook for 3-4 minutes with lid on

cook for 3-4 minutes with lid on

spread Garam masala powder

spread Garam masala powder

Fish with potato/aaloo

Fish with potato/aaloo

Fish with potato/aaloo

Fish with potato/aaloo

Fish with potato/aaloo

Fish with potato/aaloo


07
Dec 16

Fish curry (without onion and garlic)

In India so many variety of fresh water fish is available. A bowl of cooked rice with fish is liked all over India, enjoy the healthy meal. This fish made without onion and garlic to give extra ordinary taste and flavor, Relish the exotic flavor of the recipe.

Fish has been important source of protein, nutrients and particularly omega-3 fatty acid.

Fish are heart-friendly and can help children in brain development.

Ingredients:

  • Fish: 250gm (medium size pieces of fish preferably without skin)
  • Lemon juice: 1 tablespoon
  • Green chili: 4-6 no.
  • Ginger: 4” piece
  • Oil: 4 table spoon
  • Cumin: half teaspoon
  • Shahi jeera (caraway): ½ teaspoon
  • Cinnamon: 2” piece
  • Clove: 2 no.
  • Bay leaf: 1 no.
  • Green cardamom: 2 no.
  • Black cardamom: 1 no.
  • Mace: 1” piece
  • Salt: one teaspoon
  • Turmeric powder: 1 teaspoon
  • Red chili powder: 1 teaspoon
  • Coriander powder: 1 teaspoon

Preparation:

  1. Clean the fish properly with running water. Add lemon juice. Wait for 5-7 minutes. Again wash the fish drain out all the water, add salt and turmeric powder. Rub all these items on the fish. Keep aside.
  2. Scrap the skin of ginger, make fine paste, and keep aside.
  3. Slit the green chili, discard the seeds, and keep aside.

Method:

  1. Heat oil in fry pan on high flame, when smoke starts coming, add fish pieces and increase the flame to high.  Fry on both sides till light golden color appears (about 2-3 minutes each side), take out and Keep aside.
  2. Put cumin, black cumin, Cinnamon, Clove, black cardamom, mace, bay leaf and green cardamom, sputter for few seconds; add ginger paste and silted chili stir fry on medium low flame for few seconds, reduce heat at low flame, add salt, chili, coriander, turmeric powder, stir and add required quantity (a cup) of water, let it be boiling for couple of minutes, add fried fish, cook for 3-4 minutes on low flame. Put off the flame. Transfer into serving bowl, decorate with chopped coriander leaves.
  3. Serve with steamed rice.
Fish curry (without onion and garlic)

Fish curry (without onion and garlic)

Ingredients

Ingredients

add fish pieces

add fish pieces

Ingredients

Ingredients

Put cumin, black cumin, Cinnamon, Clove, black cardamom, mace, bay leaf and green cardamom

Put cumin, black cumin, Cinnamon, Clove, black cardamom, mace, bay leaf and green cardamom

add ginger paste

add ginger paste

add ginger paste and silted chili stir

add ginger paste and slited chili stir

add salt, chili, coriander, turmeric powder

add salt, chili, coriander, turmeric powder

add salt, chili, coriander, turmeric powder

add salt, chili, coriander, turmeric powder

add salt, chili, coriander, turmeric powder

add salt, chili, coriander, turmeric powder

add salt, chili, coriander, turmeric powder

add salt, chili, coriander, turmeric powder

add required quantity (a cup) of water

add required quantity (a
cup) of water

add required quantity (a cup) of water

add required quantity (a
cup) of water

let it be boiling for couple of minutes

let it be boiling for couple of minutes

add fried fish

add fried fish

add fried fish

add fried fish

cook for 3-4 minutes on low flame

cook for 3-4 minutes on low flame

Fish curry (without onion and garlic)

Fish curry (without onion and garlic)

Fish curry (without onion and garlic)

Fish curry (without onion and garlic)

Fish curry (without onion and garlic)

Fish curry (without onion and garlic)