Kolkata Style Fish Fry

 Recipe Of Fish Fry :

• Fish fillet - 5 to 10 pcs
• Ginger paste - 2 tbs
• Garlic paste - 2 1/2 tbs
• Lemon juice or Vinegar - 1 tbs
• Green chilli paste - 1/2 tbs (optional)
• Coriander paste - 1/2 tbs
• Salt to taste
• Bread crumbs - 3 to 4 tbs
• Eggs - 2 large
• Oil for frying. 

Kolkata Style Fish Fry

 Method :

• Clean the fish fillet and keep them on a plate.
• Meanwhile mix all the ingredients apart from bread crumbs, in a bowl.
• Take the fillet and deep them into the mixture and keep aside. Let the fish marinade for 15 mints.
• Now in a bowl whisk the eggs,deep the marinated fish fillets into the the eggs and then cover them with bread crumbs. Once done put the fish fillets into the refrigerator for 30 mints.
• Later for frying add oil in a pan and heat on a medium flame, Start frying the fillets on low to medium flame until golden brown.
• Taste best when served hot with ketchup and green salad. 

Kolkata style fish fry

Recipe Of Patishapta

Recipe Of Patishapta

Recipe For Patishapta :

• 1 cup flour/maid
• 1/4 cup rice flour
• 1/2 cup semolina/sooji
• 2 cups milk. 

 For the filling :

• 2 cup grated coconut
• 2 tbs sugar
• 3 to 4 Cardamoms.

Method :

• In a bowl add all the ingredients for the crepe/patishapta and mix well,so that no lumps are formed.
• keep the mixture aside,and meanwhile prepare the filling.
• For preparing the filling,take a wok or a pan and add the grated coconut, keep stirring it on low flame for at least 10 mints. Now add the sugar and continue to stir till the color changes and your mixture became sticky.
• switch off the flame and keep it aside to cool.
• Take a non stick pan and put oil,spread the oil evenly all around the pan,then pour a thin layer of the crepe/patishapta mixture on it spread it quickly on pan.
• Now put the filling in the center and roll the crepe/patishapta.Wait till the color becomes light brown.
• Ladle them on a flat dish or plate. 

Recipe Of Modak

 Ingredients : For the outer cover

• 1 Cup Rice Flour
• 1.5 Cup Water
• 1/4 tbs Oil / Ghee
• A pinch of salt

Recipe Of Modak

 Method :

• Heat ghee in a pan,add poppy seeds,cardamom powder,grated coconut and jaggery.Saute for a minute.
• Cook on a low flame and mix well.Cook till the moisture from the jaggery begins to dry.Switch off the flame and keep the mixture aside.
• In a pan take water and ghee together,bring them to boil,add a pinch of salt.
• Once the water starts boiling,add the rice flour and stir well.Switch off the flame once the rice flour is mixed with the water,remove from the stove top ,cover the lid and leave it for 5 mints.
• Now take the dough on a plate and knead it,knead the dough very well,add drops of water if the dough begins to dry.There should be no lumps on the dough.
• Next make small balls from the dough and be careful because there shouldn't be any cracks on the balls,they should  be smooth in appearance.
• Apply ghee or oil in your palms and began to flatten the balls with your fingers,give it a shape of a deep bowl and fill the sweet filling inside them.Now press the edges ,shape and taper the top of the modak with your fingers.
• Keep the modaks in steamer pan and steam them for 15 mint on low flame.
• Enjoy them with your family and friends.

Recipe Of Modak

Recipe Of Modak

Recipe Of Modak

Recipe Of Modak

Recipe Of Eggplant And Yogurt Dip

 Ingredients:

• 1 Large Eggplant.
• 1 Cup Yogurt
• 1 Onion,thinly sliced
• 3 Garlic cloves,minced
• 1/2 Tbs Turmeric
• Salt & Pepper.
• 2 Tbs Oil.

Recipe Of Eggplant And Yogurt Dip

 Method :

• Make 2-3 cuts in the eggplant before placing it in the baking try. Bake for 30 to 40 mints.
• Remove the skin and chop eggplants into small pieces.
• In a pan add some oil and fry the onions until golden,add garlic and turmeric and saute for another couple of minutes.
• In a bowl combine all the ingredients and mix well along with the yogurt,add salt and pepper according to your taste.Add some green chillies if you want. 
• Garnish it with fried onions and serve with any warm bread.

Recipe Of Eggplant And Yogurt Dip

Recipe Of Persian Chicken And Saffron Rice

 Ingredients:

• 2 Cup Basmati Rice,soaked in water with two tablespoon of salt for 2 hours.Drain before using.
• 1 Egg.
• 1 Cup Yogurt.
• 1/2 tbs Saffron dissolved in 3 tbs hot water.
• 2 Boneless Chicken Breast.
• 1 Large Onion thinly sliced.
• Pinch of turmeric.
• Salt and Pepper to taste.
• 3 tbs Vegetable Oil.
• 3 tbs Chicken Stock

 Method:

• Boil the Chicken in a pot with the onions,turmeric,salt and pepper.Boil it on a medium heat and set it aside to cool.Remove the bones from the Chicken and cut them into small pieces.
• Boil the rice for 10 mints until it is firm at the ends,drain the rice and rinse it in cold water.The rinse will help the rice to became more fluffy.Set aside.
• In a bowl mix the yogurt with eggs and salt with little pepper.
• Add two cup of rice in the yogurt mixture and blend well.
• In a pan add oil and half of the liquid saffron,move the pan in a circular motion,ladle 2/3 of the rice in yogurt mixture,flatten with a spoon and add the chicken Pisces evenly and cover the entire surface.Add the remaining yogurt and rice mixture over the chicken followed by the remaining rice.Flatten the top once again with a help of a spoon.Pour chicken stock and the remaining liquid saffron.
• Place the pot on a medium heat,once you notice the steam,reduce the heat and cook for 40 to 45 mints,until the crust is formed.
• To serve this dish,you have to allow it to cool for sometime,place a platter and slowly turn the pot over.
• Garnish if you like. 

Recipe Of Persian Chicken And Saffron Rice