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Sunday, September 23, 2018

Bhapa Shorshe Ilish | Steamed Hilsa In Mustard Sauce


Bhapa Shorshe Ilish Recipe-
Ilish Bhape or Bhapa Shorshe Ilish is the quintessential Bong fish preparation. Come Mansoon and Bengalis will start making a bee line in the fish market to fetch out the best ilish from the fresh catch. Hilsa or Ilish undoubtedly stands tall above all other fish varieties and the heavier it is, the tastier it is. Fish is the staple diet of Bengalis and we make plenty of dishes with Ilish.

 The excess demand in and around the world has made Ilish /hilsa staring at the danger of extinction so we should save our pride so that our next generation too can enjoy the heavenly dishes from Ilish.
'Bhapa' in Bengla means 'steamed', the procedure is quite simple actually, all you need is an air tight steel tiffin box in which after adding all the ingredients with the Hero of the dish (be it Fish or Vegetable), the food is cooked in its own steam. And 'Shorse' means mustard sauce, now black mustard seeds is more pungent than yellow variety so if you want more pungent smell and flavour you can take 2 tbsp black mustard seeds instead of 1 tbsp in the given recipe. This Bhapa Shorshe Ilish preparation is best enjoyed with steamed rice. So let's get started! 
Do check my Ilish Pulao recipe and Ilish Paturi recipe too.

Ingredients:
4-5 pieces of Hilsa / Ilish 
1 tsp Black mustard seeds
1 tsp Yellow mustard seeds
2 tbsp curd (*Beat the curd thoroughly)
2 tbsp grated fresh Coconut
4-5 Green chilies (slitted)
1/2 tsp Turmeric powder
1 tsp Salt
1/2 tsp Sugar
1/4 tsp Kashmiri red chilli powder
2 tbsp Mustard oil

Method:
First step is to season the fish pieces with a little bit of salt and turmeric. Keep aside.
Soak mustard seeds in water for 2 hours. In Bengali households we have Shil-Noda (Sil-Batta) which is used for grinding and making paste of different spices. We can achieve the same result with a mixi- grinder. Grind mustard seeds with a pinch of salt and 2 green chilies. Here I would point out the importance of adding salt while making the paste of mustard seeds, it reduces the bitterness to great extent. So don't skip adding salt and green chillies while grinding mustard seeds. Now add the grated coconut into the jar and make a smooth paste. 

Take a steel tiffin box and add beaten curd, slit green chillies, kashmiri red chilli powder, sugar, place the fish pieces and add the above paste. Coat the fish uniformly with the paste, add salt and a generous dose of mustard oil. Close the lid of the steel box. 


Take a thick bottom pan / kadhai and pour little water and place a separator. Carefully place the tiffin box in a way that water should not enter inside the tiffin box (check again that only half portion of the tiffin box is immersed into the water). Cook for 10 minutes on medium flame. Once done, take out the tiffin box out of the pan and open the lid. Serve hot with piping hot steamed rice and enjoy your meal.





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Tuesday, September 4, 2018

Samba Broken Wheat Halwa |Navratri Recipe | Dalia Ka Halwa



Wheat Halwa | Dalia Ka Halwa | Sweet Dalia | Gehun Ka Halwa is a very healthy and sweet dessert to make.This Dalia Sheera or cracked Wheat Halwa recipe is super healthy and healthy breakfast recipe for kids or toddlers. Broken Wheat Halwa is also offered as Prasad to the deity during festivals. To make it healthy and tastier, I have used Nolen Gur here (you can use jaggery if not available). The taste is heavenly if I may say so. One of the key point is to roast the wheat in ghee which gives the halwa nice brown colour and intense aroma. I love adding dried black currants in my wheat halwa as these are power house of nutrients, excellent source of antioxidants, fiber and iron.

Few other Halwa recipes on my blog - Gajar Ka Halwa , Bread Halwa , Semolina Halwa or Sooji Ka Halwa




Ingredients:
1 cup Broken Wheat (I use fine grain variety)
1 cup Nolen Gur or you can use Palm Jaggery (diluted with 1cup of water)
2 cups of Water
1 inch Cinnamon 
2 tbsp chopped Cashew  
1 tbsp Dried Black Currants 
7-8 Pistachios , roughly chopped
Cardamom powder 1 tsp
2 tbsp Ghee +1 tsp ghee for frying the dry fruits


Method:
First we need to melt the jaggery or nolen gur with a cup of water. Heat and bring to boil, keep stirring till jaggery dissolves completely. Turn off the flame and keep aside. Once the mixture is at room temperature, filter the nolen gur -water or jaggery water using a strainer and keep aside. 

Take a thick bottomed pan with a tbsp of ghee, add cinnamon and roast broken wheat until it leaves nice aroma (2-3 minutes roughly) . Add 2 cups of water and stir well with dalia. Cover with a lid and cook till the dalia is half cooked. Also you will see the grains after cooking time have become little bigger in size. Now add filtered nolen gur-water / jaggery water to the dalia and add cardamom powder to it. Stir well. Cook it further until the water is absorbed in daila (6-7 minutes) . Keep stirring in between and add the remaining ghee little by little. 
In a tadka pan ghee fry the dry fruits and add to the halwa. By now the halwa will form a whole mass and won't stick to the pan. Turn off the flame and delicious wheat halwa is ready to serve.




Notes:

  • You may replace sugar with jaggery here but then the color of halwa will not be dark as seen in the picture. 
  • You may have to add more water depending on the variety of the dalia. I use small grain dalia which relatively absorbs less water than coarse grain dalia.
  • The thin brown wheat variety gives a darker and smooth texture. 
  • If you are pressed for time then pressure cooker saves time while making this halwa. Pressure cook the broken wheat with double amount of water and cook until 2 whistles. Rest of the procedure is same. 



Hope you make this simple yet healthy sweet halwa for the coming Navratri and hope you like it as much as we do. 
If you have any queries or you have made this recipe, would love to hear it your feedback. Do write to me at hamareerasoi.deepa@gmail.com  to share the picture of the dish that you tried.
We are on instagram too - follow me here  / @hamareerasoi 
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