Tempura style fried shrimp

 Ingredients : For the batter

•  Plain Flour : 1 Cup
• Baking Soda : 1/2 teaspoon
• Potato Starch/ Corn Starch : 1teaspoon
• Egg : 1
• Pepper : 1/4 teaspoon
• Salt : as per your taste.

Method :

• Mix flour,baking soda and corn starch together in a bowl.
• Add the egg and mix roughly.
• Add salt and pepper and gently mix the batter.

For the Shrimps :

• Marinate the shrimps with salt and pepper for max 15 mints.
• Coat them with the batter and deep fry them.
• Serve hot with ketchup.

Tempura style fried shrimp

Tempura style fried shrimp

This post is for an online event by Kolkata Food Bloggers where our featured food blogger is Moumita who blogs from www.PeekNCook.com. Also don't forget to visit Kolkata Food Bloggers facebook page : https://www.facebook.com/kolkatafoodbloggers/

Recipe Of Dum Paneer

Ingredient :

• Paneer 250 gms ( For home made chhena,you need 2 ltr milk)
• Harissa Paste 1tbs (Paste of red bell pepper with green chillies)
• Curd 1 cup
• Ginger Paste 1tbs
• Cumin paste 1tbs 
• Coriander Powder 1tbs
• kashmiri Lal Mirch 1/2 tbs
• Tomato Puree 11/2 tbs
• Salt to taste 

Method :

• Cut the paneer in small cubes and toss them with little turmeric and salt.
• In a pan take some oil and shallow fry the paneer.Keep them aside.
• In a bowl take a cup of curd and mix it with harissa paste.
• Add oil in a pan and add ginger and cumin paste.Fry the paste till oil appears on the side of the kadai.
• Add the curd and stir for a while,then sprinkle the coriander powder,fry till the mixtures get blended.
• Once done add the fried paneer and mix it well with the gravy.This is the time when you should add some water and bring it to boil.
• Stir well and add the tomato puree and the Kashmiri Lal Mirch powder.Add salt according to taste and cover the kadai with a lid, cook for 10 mints on low flame.
• Serve it with hot paratha or rice.

   

Over the time Bengali Recipes has undergone a huge revolution,people stared tasting different species of fish like Basa,Salmon,Tuna and so on.Even recipes are tweaked every now and then like a regular fish fry for instance,can be crusted with Kasuri methi and instead of Betki Pathuri people are liking Betki Poached in liquid flavoured with carrot,leeks and celery. Recently I was reading an article about how new age chefs are coming up with concepts and food trend like neuro-gastronomy. Well there is nothing to wrinkled your brows,its a concept where focus is on the looks and flavour of the dish. There are several more concepts and trends which food lovers are experimenting in their everyday meal and the best part is that family members are also encouraging their attempts and acknowledge their creativity.

Chital Mach or Clown Knife Fish is a delicacy in Bengal and the best breed of this bonny fish travels all the way from river Brahmaputra.We Bengalis innovated two different ways to have this fish,the belly of the fish is cooked separately and the bony back portion is cooked in completely different manner.Here I am sharing the traditional recipe of Chital Jhal.

Recipe Of Chital Jhal

 Ingredient :

• Chital Mach 750 gms
• Onion 3(make a paste) 
• Ginger & Garlic Paste 2 tbs
• Red chillies 3
• Cumin Seeds
• Red Chilli powder
• Green chillies 2
• Lemon Juice 2 tbs
• Salt , Turmeric , Bay leaf
• Whole Garam Masala 3 each
• Mustard Oil.
• Coriander leaves for garnishing 

Recipe Of Chital Jhal

 Method :

• Marinate the fish with lemon juice,red chilli powder, vinegar,salt and turmeric for 15 mints
•  In a pan heat some oil and shallow fry the fish,then keep it aside.
• In a separate pan again heat some oil and add cumin and bay-leaf along with the garam masalas.
• Next add the paste made of onion,red chillies,ginger and garlic along with salt and turmeric.
• Mix the masalas well then add a cup of warm water and allow it to boil in low flame.Once the gravy starts boiling add the marinated fish, then sprinkle the garam masala powder and cook for another 2 to 3 mints till the gravy attains the desired consistency.
• Then ladle down the dish,sprinkle some coriander leaves and serve with plain rice.   

Recipe Of Chital Jhal

Recipe Of Chital Jhal