Fish Cutlet (Bhetki Macher Chop)

Bongs and Fish are two synonymous words. Bengali die for fish and they eat fish in various forms as per their mood. If its a sunny afternoon Bongs prepare”Machher Jhol” which is less spicy and healthy, if its a grand dinner then its time for some “Machher Jhal/Malaikari/Doi Machh”. If  its a rainy evening and the rain drops are pit-pattering the window pane the bongs heart and taste buds cribs for some “Machher  Chop(Fish Cutlet)”.

Ingredients:::

• 250 gm Bhetki fish fillet
• 2 large Potatoes boiled and smashed
• 1/4 cup of Vinegar
• 2 large onion finely chopped
• 1tbs Ginger-Garlic chopped
• 4-5 tea spoon Red Chilly powder
• 1 tea spoon of Turmeric powder
• 5-6 tea spoon roasted Cumin Seeds powder
• 1 1/2 cups of Corn Flour
• 150 gm of Bread scrumps
• Green chili chopped
• Salt to taste
• 500 ml of refined oil for deep fry

Method:::

1. Boil the fish fillet in water  with a tea spoon of salt, a pinch of Turmeric powder and Vinegar for about 10 minutes.
2. Drain the water and pat dry. Smash them with boiled potatoes finely.  Keep it aside. 
3. Now lets prepare the spicy mixture. Heat 4 tbs of oil in a pan. 
4. When the oil is sizzling hot add the chopped onion to it. Fry it on medium flame for 5-6 minutes. 
5. Now add the Ginger-Garlic paste and green chili chopped mix them well. Wait for 2 minutes. Add the Chilly powder, Cumin seeds powder to it. Mix them properly. Cook it on low flame for 4-5 minutes. Remove it from fire and let it cool down. 
6. Mix this spicy preparation to the mixture of smashed potato and fish. Mix them well. 
7. Give them a elliptical or round shape as in the picture.Heat oil in a deep bottomed wok. 
8. With cornflour bake a very thin batter. Powder the bread scrumps and spread them on a big plate. 
9. Dip the balls  in the Corn Flour batter,this helps the bread scrumps to stick to the body of the cutlet easily. 
10. Roll the batter dipped cutlet on the bread scrumps properly so that the bread scrumps sticks to it evenly. 
11. Put them in the hot oil  and deep fry them till they turns golden brown. 
12. Cutlet is ready to be served.

Tips::: One can use any other fish also. Fish with bones is also fine. But remove the bones after boiling.

Ilish Macher Paturi

Ilish macher Paturi is a dish of Ilish Mach or Hilsha Fish cooked in Banana Leaf. It is one of the traditional Bengali Food The name of the dish itself speaks a lot about it. Its steamed in coconut by wrapping in Banana or Cabbage leaf.

Ingredients:::

• 4-5 pieces of Hilsha (cleaned and cut in round shape, picture 1)
• 5-6 tbs of grated Coconut/Coconut Milk
• 1tbs of Poppy seed paste
• 1/2 tbs of  Mustard seed paste
• 1 tea spoon of  Turmeric powder
• 4tbs of  Mustard oil
• 4 green Chillies cut length wise (seeds removed)
• 4-5 pieces of Cabbage leaves or Banana leaves (square in shape) I will use Cabbage leaves
• Salt to taste

Method:::

Marinate the fish pieces with Turmeric powder, Salt, grated Coconut, Poppy seed paste, Mustard seed paste and Mustard oil. Leave it for 1 hour.
Take the Cabbage leaves and put each pieces of fish along with a portion of gravy in each leaf.

Now wrap the pieces. Tie them with thread gently.

Place  these wrapped pieces in idli stand. Heat water in a Pressure cooker. 

When the water starts steaming, put the idli stand in the cooker and cover the cooker removing the whistle. 

Steam it for 20 minutes. Ilish Paturi is ready to be served with steamed white rice.

Tips::: For steaming one can use a rice strainer,or any thing as per the convenience. 

Chicken Manchurian

Chicken Manchurian is a very popular Indo-Chinese recipe. This easy Chinese Chicken Manchurian is an my all time favorite. For Indian Chinese food lovers and a good combination for Fried rice and Noodles.

Ingredients::

• 1kg boneless skinless chicken breasts (cut into 1” pieces)
• 1 ½ tablespoons flour
• 1 ½ tablespoons corn starch
• 1 egg
• salt and pepper (to taste)
• 1 large onion (sliced)

Sauce ::

• ½ cup chicken stock
• ¼ cup ketchup
• ¼ cup tomato puree
• 3 tablespoons soy sauce
• 1 tablespoon sugar
• 1 tablespoon garlic (minced)
• 1 tablespoon ginger (minced)
• 2 tablespoons water
• 1 tablespoon cornstarch
• fresh cilantro (chopped, for garnish)
• oil (for frying)

Method:::

• In a bowl mix together flour, 1 ½ teaspoon cornstarch, egg, salt and pepper. If batter is too thick add a tiny bit of water to thin it out. Dip chicken pieces into batter, coat well and deep fry chicken pieces until golden brown. Drain on paper towels and keep warm until needed.

•  Add a tiny bit of oil to your wok and stir fry slices onions for about 1 minute. Add garlic and ginger stir fry for 30 seconds. Add chicken stock, ketchup, tomato puree, soy sauce, and sugar. Mix well stirring and bring to a boil. Combine 2 tablespoons cornstarch with 1 tablespoon cold water and pour into mixture while stirring. Cook until sauce thickens.

• In a bowl pour the sauce over the chicken pieces. Mix well and top with chopped fresh cilantro. Serve with white rice.