Sunday, September 29, 2013

Muri Ghonto

Fish head curry (A Bengal delicacy)


“Muri” or “Muro” actually means head. We, Bengalis relate this very word with fish head. It is worldwide known that Bengalis are very much fascinated about food, especially fish. This very weakness reflects every time in every Bengali’s life. You can see any “adda” (chatting) session; the discussions always boil down to food. We always think about food. Like, after breakfast, we think about lunch, and then we think about afternoon snacks, and so on. Though in the fast life, we can do the same on the weekend only. Anyway, one weekend I cooked “muri ghonto” to satisfy our “Bengali tounge”. Here I like to share the recipe with you. I cannot claim that, this is the original recipe, or I cooked in the original way. Rather I took the way, how briyani is usually cooked. Wait, wait!!! Don’t think that I used the spices of briyani. Actually I used the way how briyani is usually cooked. Anyway, here is the recipe:

 Ingredients:


One big Rohu fish head (Rohu is very close to gras carp fish.)
One big onion (which will yield one cup of chopped onion)
One tbsp. ginger paste
One tsp. garlic paste
Two pods of cardamom
Two inches of cinnamon
Two cloves
One bay leaf
Two tsp. garam mashala
One tsp. cumin powder
One tsp. coriander powder
Half tsp. chili power
One tbsp. sugar
Salt to taste
Pinch of turmeric powder
Two cups of basmati rice
Half tsp. ghee (clarified butter)
Oil as needed


 


Method:


Wash the fish head thoroughly under running water. if you can cut the head in small pieces, it’ll be easier to fry. You can ask the seller, to cut the head into pieces. Otherwise while frying you have to break the head with spatula. Take the head in bowl and mix with salt (one or two tsp.) and turmeric power. Heat two tbsp. of oil, in medium-high heat until smoking hot. Deep fry the fish head covering the wok until crispy, because the head will burst sometimes. Keep the head aside. Chop the onion. Heat fresh one tbsp. of oil, in medium-high heat on a heavy bottomed wok. Add half tsp. of ghee, which will add a fine aroma to the curry. Add the whole spices (cardamom, bay leaves, cinnamon, dry red chili, and cloves). When you get the fine aroma of the spices add the ginger paste. Fry for few seconds, add the chopped onion into it, and fry until the oil separated from it, covering the wok. Then add cumin power, coriander power, and garam mashala powder in the wok and let it fry for another few minutes. Add the fish head in the wok and let it cook. Meanwhile soak two cups of rice in water for half an hour. Take a big saucepan and boil 4-5 cups of water. When the water starts boiling, add the soaked rice, and half-cook it. You can understand when to stop cooking by checking one or two rice. The rice should be little had and will be still thin. Darin the rice, and add it in the wok where the fish is still cooking. Add little water, just to cover the fish and gravy, not the rice. Put the wok in slow flame, and keep the wok cover, until all the water absorbed by rice. By this way the rice will be dry but fully cooked. Serve hot.


 
 

Happy Cooking!!!!

Wednesday, September 25, 2013

Blueberry cake


The other day we went to a road side fruit shop. Every time, while coming back from Costco, we see that store. My husband and I always discuss to go there to buy some fruits. At last this time we made ourselves to move from the house to go there. I really found the store very encouraging. After long, long time I bought a pineapple. Anyway, I was so excited that I bought various kinds of fruits, like plum, pineapple, pear, papaya, and many more. After all I’m a fruit lover. In my childhood, rather I would say, when I used to live with my parents, my father had a strict rule, which everyone in the family had to eat fruits in the afternoon. Though I was very much habituated with that system, sometimes I wanted to just break from it to having some lip smacking items. However, how much that was good habit I understood later. 

 

Anyway, in the mean time the little one could see the blue berry packets. I didn’t want to take, because I knew that, he was not going to have them. However, he was so tenacious, that I couldn’t resist him. I also didn’t put much effort to resist. After all that was a fruit, I could eat them any time, if nobody wanted to eat. When I asked him whether he would to eat blueberry, he promptly agreed, and told me that the berries were very delicious, and he ate for one day only, and after that he didn’t want to eat. I didn’t like the tanginess of the berries, but I had to finish them fast, and I didn’t want to get them spoiled. Anyway, first I thought to make muffins, but, then I remembered that, my friend posted a delicious recipe of blueberry cake in her blog. So, I decided to bake that. I would like to thanks her ton for posting such scrumptious recipe.

 A Big thank to Color and spices to share such a delicious recipe.


Thursday, September 19, 2013

Stuffed french toast


After coming back from office HE said, “I’m extremely hungry!!!” So, I had to make something to satisfy his stomach. For a few minutes I had been standing blank in the kitchen, and then the idea struck in my mind. I had a big bowl full of marinated grated chicken in my refrigerator, with which I had a plan to bake meat balls. I decided to make stuffed French toast using a small part of the marinated chicken. Though I served the dish as evening snack, but it was so feeling that you can serve the dish for dinner. Here is the recipe:
For the stuffing:
Half cup grated chicken
Half  of a small onion
Half  tsp. ginger paste
Salt to taste
One-fourth cup grated cheese ( I used parmesan cheese)
For the toast:
Two slice of bread
One large egg
Dash of salt
Oil to fry

Method:
Finely chop the onion. Mix chicken, onion, ginger paste, and salt thoroughly. Keep the mixture for half an hour. Take one slice of bread, spread cheese over it, and then spread the marinated chicken over it. Then put the second slice, and slightly press down to stick with the first slice. Cut the sandwich diagonally into two pieces. In flat bottomed bowl slightly beat the egg. In a heavy bottomed frying pan, heat oil, over medium high heat. Dunk each of the pieces in the beaten egg. Fry the both sides of the pieces until brown. Serve hot with tea or coffee.

Monday, September 16, 2013

Altered box (2)

Here are some more altered boxes. Actually I'm decorating all the boxes where I usually keep all my materials for crafts.

My yarn box, originally it was a wine box.

It was a shoe box.

The iPhone box is holding the glue sticks now. :)


Tuesday, September 10, 2013

Egg-paneer roll

Egg-Paneer roll (egg-cottage cheese roll)
Off late I was feeling too debilitated to do anything, specially working on my blog. Suddenly I became irregular in posting to my blog. Even I was unable to gather much energy to photograph my dishes, whichever I cooked in those days. Like, two days back I cooked a simple but tasty pumpkin curry, but I didn’t take a snap. Anyway, the long we enjoyed the long weekend in LA with our friends.
Going back to LA is always exciting to us. We never feel bore to going there. Rather we try to go there at least once a year, after all that was the first place in the USA where we start our family. Anyway, this year this was the first time we visited there. One evening, I told my hubby dear that I needed a brake very badly. Promptly he suggested going to LA. So, we decided to visit there in the long weekend of September. My son was also extremely excited, because he could meet with his friends there, especially A. My husband wanted to go on Thursday, because he wanted to avoid the long weekend traffic. However, the problem was to get leave from my son’s school. Anyway, we didn’t face any problem to get one day leave from school. The first thing in LA hit us was the temperature. I couldn’t imagine that LA could be that much hot. When we reached at our friend’s home in the night, still it was extremely hot outside, and it seemed that the air condition was not working. However, the temperature couldn’t daunt us enjoying. After a long time I met with my friend, we chatted endlessly, while she cooked many delicious dishes amid the heat. Though we talk with each other almost every day, but meeting had a different kind of excitement. My son also got chance to meet with his friend A after long time. Unfortunately after coming back all of us were down with bad cold and cough. I had been just dragging myself through the daily cores. At last, yesterday I woke up from slumber and took a snap of the afternoon snacks.  Here is the recipe


Serving size 2
Ingredients:
For the flat bread:
One egg
Half cup all purpose flour
One tbsp. oil
One tbsp. of water (if needed)
salt and sugar to taste
Two tbsp. oil for frying
For the feeling
Half cup very small cube of paneer (cottage cheese)
A very small tomato (finely chopped)
Half cup coriander leaves (finely chopped)
One tbsp. of oil
¼ tsp. nigella seeds
Salt to taste
One green chili (finely chopped, if you want more hot, then you can add more green chilies)
Few fine slices of onion
Method:
Knead together egg, flour, one tbsp. oil, salt sugar and water (if needed) to make a dough. Cover the dough and set aside.
 Meanwhile, in a wok, over medium-heat, heat oil. Add nigella seeds into it. When the seeds start crackle, add all the ingredients of feeling, except the onion. Fry for few minutes stirring continuously. Then cover the wok and keep it over slow flame until the paneer cubes are well cooked. Keep the wok aside.
Make two small balls from the dough. in a frying pan, heat oil, over medium-heat. Cover the frying with oil by moving the pan in circular motion. Flatten the balls using a rolling pin. Fry the both side of the breads. Be careful, not to over fry the breads, then they will be brittle, and you cannot roll them. So, try to remove from the pan, still they are very soft. Then put the feeling one the middle of the breads in a line. Put onion slices over the feeling and roll the bread. You cut the roll from the middle to decorate. Serve hot with salad and mustard sauce.