Doi Rui

Serves 6

After a chicken dish and then a veggie delight here I am to tell you about the Bengal’s favorite platter – a fish curry. Fish had always been my favorite, though here in Bangalore you can’t find such good and fresh variety of fish, so I miss that “fish market” back in Kolkata, those shouts and the fishy smell. O lets not talk about that, it makes me home sick. So, Doi Rui is my mom’s special dish. She is a superb cook, and her specialty is this Doi Rui.

Rohu , my love

Ingredients:

Rohu ( rui maach) : 1kg , cut into medium sized pieces, de-shelled and cleaned

Curd (doi): 200 gm

Green Chilli (kacha lanka): 3/4

Turmeric powder (haluder guro): 1 ½ tsp

Ginger paste ( aada baata): 1tbsp

Chilli powder (sukhno lankar guro): 1 ½ tsp

Onions (peyaj): 2

Salt to taste

Preparation:

• Mix curd, onion juice of 1onion, ½ tsp ginger, ½ tsp of turmeric and ½ chilli powder in a bowl, add the fish pieces to them and marinate for 15mins.
• Heat mustard oil in a pan. Add the left out onions when the oil becomes hot. Sauté till the onions become golden brown. Add 1 tsp of ginger paste and fry little.
• Add the marinated fish to the pan add salt, turmeric powder, chilli powder, 3 green chillis and let it cook for sometime. Take care that the pieces do not break, so don’t disturb it much, let it just cook. Use a lid for fast cooking.
• Check after 5/7 mins whether the fish has become tender, if not then add little bit of water to it.
• A great smell from the kitchen tells you that your Doi Rui is done.

Serve it with hot rice and enjoy that feeling of being at home, anywhere in this world .Happy cooking and happy eating.

Serve it hot and enjoy

Addendum:

If you are really interested in having that Mom cooked taste then add just fry some potato pieces cut in like the French fry style and add them to the curry.

Alternate way:

If you are in real hurry and don’t have time to marinate the fish, then no problem at all. First fry the pieces and keep aside. Fry the onions and ginger paste as mentioned before. Add curd, turmeric powder, chilli powder, salt, ¾ green chilli and little bit of water. Allow it to boil for 3 mins and then add the fried fish pieces. Cook for 7 mins more and your doi rui is ready to serve.

Onion Pakora

Serves: 4

Onion pakora, or peyaji, or whatever you may call it the taste and remains the same. Those evenings, everybody coming back from office, sitting in the drawing room , and Ma gets a big bowl full of peyaji. O, I just miss those days. But nothing doing, days pass by. It had been mom before and now it’s me to get into the kitchen. So lots of talk, lets now get back to cooking .To start with:

Onions (peyaj): 4 big, chopped properly

Mustard oil (sarser tel): 50ml

Green chilli(kacha lanka) : 4 , chopped

Cornflour: 2tsp

Salt to taste.

The Preparation:

Just add the chopped onions, green chilli , salt , corn flour and 1 tsp of mustard oil. Mix them all and keep aside for 5/10mins so the onions soften.

Cooking:

Add mustard oil in a shallow pan. When oil get heated up , make small pakora size flattened balls of the marinated onions and fry till they become golden brown.

Serve with sauce or chutney, and enjoy your evening meal.

Chicken Kasha

Serves: 4

This is my first post here in this webpage, so let’s start with some spicy thing. One of my favorite dishes - Chicken kasha.

Ingredients:

Chicken -1kg

Curd(doi) - 150gm

Onions(peyaj) - 4 big ones

Garlic(rasun) - 5/6 peeled

Ginger(aada) -10/20gm

Turmeric powder(halud) - 2tsp

Chilli powder(lankar guro) - 3 tsp

Vegetable or mustard oil - 2 big tablespoons

Salt to taste

Procedure

First of all clean the chicken very well, let it be under running tap water for at least 5mins. Take the chicken in bowl and then add the curd, 1 big tablespoon of ginger garlic paste, 2 tea spoons of chilli powder , 2 tablespoon of onion juice(chop one onion and grind it in a mixer) and salt . Keep it aside for 3mins.

Heat the oil in a kadai, sauté the chopped onions, and garlic till they become golden brown. Keep aside one-fourth of the onions for garnishing later. Put in the rest of garlic - ginger paste into the sautéed onion and ginger, and just fry for a minute or so. Add the marinated chicken to the kadai and pour 2 cups of water. Put a lid and cook for few minutes.

Check after 5/6mins whether the chicken has become got cooked. If it still seems to be stiff , add some more water and cook for sometime more.

A great smell will fill up your kitchen when it’s cooked. Turn off the stove. Put the cooked chicken in a bowl and garnish it with the fried onions.

Enjoy it with rice, chapatti or paratha.

An addendum

Those of you who are still in love with potatoes can add 2/3 big sized potatoes to it. Cut the potatoes into one-fourth size. Fry till it becomes golden (don’t over fry it) and keep it aside. After adding the chicken, wait for 5mins and then add the fried potatoes to it.