Friday, 19 February 2016

Recipe of the day: Rui Posto


Hello foodies! Today I’m going to share a special Bengali Fish cuisine - ‘Rui Posto’. You can find so many recipes of this dish. People use Cumin seeds, Kalonji or Coriander; but I will show you how to cook the authentic recipe of ‘Rui Posto’, exclusively in Bengali style! Here I go…….

 

Rui Posto

 

Ingredients:



  1. Rui/Rahu fish:           300gm. (4/6 pieces)
  2. Green chilies:            6-8 pieces
  3. Poppy seed paste:      50gm.
  4. Salt:                          to taste
  5. Mustard oil:               2 cup


Method:




 
 
  • Wash the fish and marinade with turmeric and salt and keep aside. 
 
 
  • Now heat the oil in a kadai and fry the fish till golden brown. 
 
 
  • In the remaining oil add green chilies and when they splatter add the poppy seed paste and fry. 
 
poppy seed paste
 
  • When oil separates from gravy add water, salt and the fried fish. Mix well and bring the gravy boil.
  • Let the gravy boil till it becomes thick.
  • Now remove the kadai from heat and garnish with green chilies.
  • Serve it with steamed rice.
 
 

Friday, 12 February 2016

Recipe of the day: Khichdi in Bengali Style



Hello foodies! here comes the time when we have to say ‘good bye’ to winter and tomorrow is the last festival of this winter - Vasant Panchami or Saraswati Puja! In India, it is a very important and popular festival, not only for students, but also for each and every people. It is a must have for all Bengali to eat a special ‘Khichdi’ on the day with various side dishes! Today, I’m going to share the recipe of this special Khichdi! Try it tomorrow, I think your family will love it…………..

Khichdi in Bengali Style

 

 

 Ingredients:


  1. Moong dal or split green lentil:    200 grams
  2. Basmati rice:                               200 grams
  3. Potatoes (medium):                      2
  4. Cauliflower (small):                      1
  5. Green peas:                                 ½ cup
  6. Ginger paste:                               2 tablespoon
  7. Green chili:                                  5-6
  8. Turmeric powder:                        1 tablespoon
  9. Cooking oil:                                  ½ cup
  10. Ghee:                                           3 tablespoon
  11. Salt:                                            to taste
  12. Sugar:                                         1 teaspoon


For tempering:


  1. Green cardamom:                       2  
  2. Clove:                                         2-4  
  3. Cinnamon:                                   1 thin sticks
  4. Bay Leaf:                                    1  
  5. Dry red chili:                              2  
  6. cumin seeds:                               1/4 tsp
 

Method:



  • Cut the potatoes in halves. Cut the cauliflower in 8-10 large florets.
  • Wash the rice and soak in water for 10 minutes.
  • Roast the Moong Dal till golden and you get a nice aroma.  Rinse the dal lightly in water and keep aside.
  • In a frying pan, fry the potatoes and cauliflower with sprinkle of turmeric powder and salt till they are f lightly golden. Throw in the green peas and sauté them too.
  • Now, heat oil in a deep and heavy bottomed pot.
  • Add the ingredients, mentioned for tempering, one by one and sauté for a minute.
  • Add ginger paste and mix it well and let it cook for 2-3 minutes.
  • Add the rice and mix it well. Let it cook for 2-3 minutes.
  • Add moong dal and stir for 1-2 minutes for proper mixing.
  • Now, add salt, turmeric powder and water (1 liter) and let it boil. 


  • After the boiling starts add the potatoes, cauliflower, green chillies and peas. Add some more warm water if needed. Cover the pot and let it cook.
  • In between, remove the cover, gently give a stir and check if they are done or if more water is needed.
  • Once the rice, lentils and vegetables are cooked, add the sugar and mix gently.
  • Drizzle the ghee and serve hot.