Entries for RCI Bengal
West Bengal is one of the Eastern states of India, the land of Ramakrishna Paramahansa,Swami Vivekananda, Rabindranath Tagore,Amartya Sen…the list is endless, a state rich in cultural heritage, state teeming with people who are literary intellectuals, sports lovers, a place where India’s quest for
Servings
5serving
Servings
5serving
Ingredients
  • alooRui phulkopi :
  • 5 – 6pcs Carpor rui mach (normally red snapper or bhetki is used for this curry)
  • 2 potatoesdiced .
  • 1/4cup green peas.
  • 1 cauliflowersmall cut into medium florets .
  • ..1 large onionground to a paste .
  • 1 tomatodiced or pureed .
  • 1tsp gingerpaste .
  • 1tsp garam masala Bay leaveswhole ( 2 green cardamoms,2 -3 cloves,1″stick cinnamon) . 2 – 3
  • 1tsp coriander garam masala cumin turmeric chillipwdr , , pwdr , , pwdr . 1 tsps 1/2 tsps 1 tsps 1 tsps
  • salt. to aste
  • 1/2tsp sugar.
  • 3tbsps mustard oil.
  • 1/2 lemon.
  • 1tbsp corianderchopped .
  • 1 green chilli.
For Moog Dal:
For Nikuti Payesh:
Instructions
  1. Marinate the fish with turmeric(1/2 tsp),salt ,chilli pwdr( apinch) and lemon juice for 15- 20 mins.Shallow fry with 2 tbsp mustard oil till light brown.
  2. Fry cauliflower and potatoes till half cooked,keep aside.
  3. In the same pan add the rest of the oil add the sugar, caramelise on low heat, add the bay leaves and whole garam masala.
  4. Add the onion and ginger paste ,fry till slightly brown.
  5. Add all the masalas or spices except garam masala with little water and add with the tomatoes to the frying paste.Fry until the oil seperates from the masala.
  6. Add the fried cauliflower and potatoes and1 cup water and salt.Cook covered for 10 mins or till the veggies are tender.
  7. Add the fried fish and peas to the gravy and simmer for 5-8 mins.
  8. Add the garam masala pwdr and garnish with coriander leaves and green chillies.
  9. Moog Dal:
  10. Dry fry green gram in a pan. Wash and boil the fried green gram.
  11. Heat oil in a pan. Add cumin, dry red chilli and bay leaf.
  12. .Saute till it splutters.
  13. Add boiled green gram, turmeric powder,salt,sugar and water.
  14. Boil for a few mins.
Recipe Notes

Add ghee and remove from heat.

Serve with hot rice.

Nikhuti Paayesh:

Knead well the cheese,flour,soda bicarb,cardamom and the ghee together.

Make small elongated balls out of the mixture and deep fry them till dark brown.

Boil the milk seperately with cinnamon and 4-5 tbsp sugar till it condenses.

Make a sugar syrup of one thread consistency from boiling water and the remaining sugar.

Immerse the fried oblong balls or nikhuties in the sugar syrup for 2 hrs.

Remove the balls with a strainer and dip in the boiled condensed milk.Serve after cooling.