Saturday, 15 September 2012

Hilsa In Rich Mustard Sauce

HILSA -- is a Bengali delicacy that rises above all other fish preparations!! We say, 'it comes dancing up the river when it rains'....The pungency of ground mustard makes it delicious!! A grand meal is incomplete without 'Sarshey Illish' for a Bangali on a rainy day - 


Hilsa Fish 

2tsp turmeric
tbsps of black mustard
4-5 G chilies
3 tbspns of mustard oil
half tea spoon of kalongi/ onion seed
Salt to taste


Wash and dry the fish pieces.

Soak mustard seeds in warm water for about 15 mts; grind it with 2 green chillies and salt.

Dip the fish pieces in the sauce and leave for sometime.

Heat a wok with mustard oil. Season the oil with a few g chillies and kalongi. Slowly add the marinated fish pieces slowly to the oil....and add remaining slit green chillies. 

Add a quarter cup of water. Cover the wok, and cook for 5 minutes; turn the fish pieces and leave until cooked.

Serve with steaming hot rice!!

Wednesday, 22 August 2012

sinFonia RomanticA

In scorching heat when the mercury crosses 40 Celsius, one needs an instant energy booster; staying cool in the summer is more a necessity than just about comfort!

Serving mocktails is as much about presentation and pizzazz as it is about content. I have taken particular delight in preparing this drink for Indian Bloggers League. I have added a dash of hot minty chutney, sweetened lime juice cordial, watermelon/ marsh melon balls, a bit of cayenne pepper to suit Indian palate---thus inventing this mix. 

So friends, enjoy sipping this mocktail. Laze around with a glass of Sinfonia in your garden, or swing with it in your hammock or simply entertain your friends with this delectable, delicious and revitalizing Romantica...

The candy glaze, color, interplay of flavors and the crunch makes this drink divine! Allow the natural fruit-sugars to do their magic.....!! Summertime makes the whole world livid, inflamed and the orange haze of this drink is more reminiscent of a setting sun in the summer sky….a real sundowner! Go ahead, and indulge....

I have used freshly squeezed juices of pineapple, melons, pear, green apple and orange. Red apples have been used for garnishing only and you'll see some floating on top of the glass! 
VITAL STATISTICS---The juice of this combination is rich in potassium, pectin, vitamin c, and natural healing enzymes.
Added a spot of Sweetened Lime cordial juice and a can of soda water...
Cut the fruits into small cubes, pour lemon juice with two tsp of nonalcoholic sweet lime juice cordial .Put it in the fridge. Keep it inside till you're ready to serve...
I keep these Frozen Mellon balls in the freezer and use them in various drinks, desserts, raitas. You may use them as a cocktail accompaniment also! The recipe is simple : Scoop the melons, mix dried mint leaves, toss it well and freeze. They stay for months...

Multi purpose Melon Balls ...

Peudo servir amor! ( I serve with love)

Ingredients: (makes two glasses)

One fourth cup of freshly squeezed orange juice
One fourth cup of fresh pineapple juice
One fourth cup of freshly pressed green apple and pear juice
Freshly squeezed juice of two lemons ( leave the lemons outside the fridge for at least half an hour before squeezing)
Reserve orange and lemon rinds
1tbsp of lime juice cordial
Soda water to top
Make a paste of fresh mint with a small portion of a green chilli (de-seeded). Add a tsp of brown sugar to the paste while grinding. Keep it aside. 
A pinch of cayenne paper.

Method of Preparation:

1. Chop the fruits, pour sweetened lime juice cordial and lemon juice immediately. keep the fruits refrigerated till you are ready to serve.
2. Put all the ingredients in a ice-filled shaker. Adds the melon balls. Shake it vigorously. 
3. Add the mint paste and cayenne pepper; shake it again.
4. Strain the mix over crushed ice, and add the rinds.
4. Top it with Soda water, stir gently. 
5. Pour into a chilled tall glass.
6. Add cubed fruits liberally....
7. Garnish with wedges of apple and mint sprig.
8. Serve with a stirring-rod and straws.

*** IF YOU ARE MAKING IT FOR A KID'S PARTY---Omit Green Chillies and Cayenne Pepper...
A mocktail is a cocktail without alcohol....but, this trendy and delicious drink is going to cast a spell!
A romantic non-alcoholic mocktail ...©panchali
My Chrome shaker!


"This post has been published by me as a part of IBL; the Battle of Blogs, sponsored by Join us at our official website and facebook page. “

Tuesday, 31 July 2012

My First Blog...With FISH

Wrapped Parcel of Fish With Mustard Sauce

This is a very common fish recipe of Eastern India, which seals in the perfect flavors of fish  and sauce immaculately. I recommend using boneless Rahu, Carp, Hilsa, Bhetki, Surmayee, Vasa for making these parcels.
It is one of the traditional dishes of Bengal. I have only added  sweet-chutney to the original recipe ( frankly pinched the idea from Kewpie's Restaurant, which serves authentic Bengali cuisine in Kolkata...)
You may serve them as starters, with drinks or like a true Bangali, have them with steaming puffy rice!


500g boneless fish
4tbsp of mustard ( grind it with a green chilli and salt) 
1tsp turmeric
2tsp mustard oil
2tsp jaggery/ sugar
1tsp red chilli powder
1/2 cup of grated fresh coconut
1 large banana leaf, cut into squares, grease them 

1. Wash and cut the fish into squares. Rub lemon juice and salt to the fish cubes. 
2. Make mustard paste with green chillies and salt.
3. Mix tamarind pulp with jaggery, chilli powder and a pinch of salt. Put over a slow heat, and let the jaggery melt. Remove before the consistency gets thick.
4. Coat one side with the mustard paste; and put it on a banana leaf.
5. Coat the other side with tamarind-jaggery paste. Sprinkle some grated coconut on this side.
6. Fold the sides carefully and secure them with a toothpick.Fold the rest of them.
7. Place all of them on a steamer/ idli-maker/ momo-steamer. Steam for about 10-12 minutes. 

8. Smear a wok with a tea spoon of mustard oil. Arrange the parcels neatly on it. Cook on high flame, so that the banana-leaves get charred. Turn them over once, burn the other side also---this induces a smoky flavor, which gives 'PATURIS' the authentic taste....
In Bengal, these are known as 'macher-paturi'. Try making them...they are delicious♥