Yakhni Pulao

Yakhni Pulao is one of the heart stealers at my home. Primarily Yakhni means "stock" in this reciepe we shall use this Yakhni to make a pilaf or pulao. The good part about yakhni is that it is a comparatively healthier version of biryani. It infuses fragrance of rice with the spices and the mutton or chicken delicately marries the rice creating a sheer symphony on the taste buds. Though there are many versions of this dish, nonetheless, this reciepe is quick and contains much less calories. Once you serve it to your loved ones, the request to make it again will never stop. Serves 3 portions.

GOES WELL WITH: This dish can be had with either awadhi style chicken korma or Paneer Tikkas. At my home we have this with Vegetable raita.

POINTERS:

1. When you are trying to make Yakhni, please understand that there is a difference between stock (as used in European or American cuisine) and yakhni. While the object of a stock preparation is to get essence of chicken, meat or vegetables into the stock, the object of yakhni is not just to add flavour of the chicken or mutton to the broth but also infuse the fragrance of the spices at the same time. 
2. Basmati can be tricky for this dish, I personally prefer using long grain Biryani rice. 

Ingredients:

1 1/2 Cup Long grain Basmati Rice or Biryani Rice
1 cup sliced onion
corriander leaves for garnishing

Stock
1 Onion small skinned but whole
4 cloves of garlic
1 inch Ginger
2 bay leaves
1 Javitri
2 badi elaichi
4 cloves
4 choti elaichi
2 small sticks of Cinnamon
1 tsp Corriander/ Dhaniya Seeds
250 gms Mutton / Chicken (I used Chicken)
 Salt to taste
Water

Masala

2 Onions chopped finely (for masala)

1 bay leaves

4 cloves

4 cardamoms

1 small stick Cinnamon

2 Mace or Javitri

1 spoon of Garlic

1 spoon Ginger paste

1 cup Tomato cut into rings

1 tsp Jeera/ Cumin seeds

1/2 cup Yogurt
1 tsp Kashmiri Mirch
4-5 slit green chillies
1 tsp Jeera powder
2 tsp Garam Masala
Oil to cook (I used Olive Pomace Oil)

salt to taste

Method:

1. Fry the sliced onions till brown and crispy and set aside.
2. Wash and strain Rice and set aside. Ensure that the water is totally strained from the rice.
3. Take all the ingredients for stock and put them in a stewing pot. Add water and bring it to boil. Boil the stock till chicken turns tender.
4. Strain the stock from the ingredients. Separate the chicken pieces, garlic and onion from the boiled ingredients. Set them to cool.
5. Take a pressure cooker, add 2 tbsp of oil into it and heat it. Add 1/2 tsp of Jeera seeds into it. Add strained rice into the cooker. Fry the rice until starts turning translucent and each grain is separated. Add 1 tsp of garam masala powder and fry a bit more for few seconds. Add the spices strained from the stock and water. Lastly, add salt - a bit less than usual. Cook the rice.
6. Simulataneously, in a wok/ Kadahi add 2 tbsp of Oil, add jeera to it along with garlic and ginger paste. Once fried, add tomato rings and cover the wok with lid. Once the tomatoes get half cooked add yogurt and green chillies to it. 
7. As soon as oil leaves the masala add kashimiri mirch powder, jeera powder, garam masala powder and fry the masala until it leaves oil from sides.
8. At this point add chicken and salt to the masala. stir well and keep aside.
9. Open the pressure cooker, gently take out the rice into a bowl add the masala and chicken into it and gently stir the mixture into one. 
10. Take the Pulao on the serving bowl and garnish it with fried onions and corriander leaves. 

Doi Machch

Fish is an indispensible food item in many culture. In India too, fish is set as a priority food in many communities especially those set in coastal areas. In Bengali community, for instance, fish is considered as a sign of prosperity and fertility. Therefore, the Bengalis gift Fish - decorated as a bride- to the bride to be on the morning of wedding and also fish is duly served to the newly wed woman on her first day at her in-laws place. One needs to understand that fishes are primarily of two types riverine and saline water fish. River water fishes are such as carps are usually are known for their sweet flesh and contain a lot of bones. While salt water or sea fishes have less bones and can be easily cut into filets.
In the present dish, we are going to use Basa fish (sea water fish) and cook it in gravy made with curd that will add to the buttery texture of the fish. Doi or curd when cooked with machch or fish creates a unique taste that leaves the taste buds tentilized. This dish is a heart-throb at all occassions and is relished by those who have just started eating fish as well as those who love to enjoy fish in general. There is a notion, however, that those who love river fish find sea fish pungent and vice versa. Hence, for those who love to eat river fish and might find sea fish repulsive may cook this dish with large sized Rohu or carpo fish. Traditionally, this dish is made with Rohu fish, But I took the liberty to make it with filleted basa.

Goes Well With: The dish is slighty tangy and spicy, therefore, I prefer serving it with boiled rice be it basmati or otherwise. However, my Mum serves it with chapati and it equally tastes divine!

Pointers:

• Note fishes can be tricky. They cook quickly and easily so one has to be careful with the temperature in which it is cooked. 
• When one deals with fishes especially while cooking any Bengali dish it is important to note that before frying or adding the fish to curry one must rub the fish with little salt and tumeric and set aside for say 5-10 minutes.
• If in case one chooses to use river fish such as carps for this dish then remember to fry them before adding the fish into the gravy. 
• But in case of soft and textured sea water fishes like Basa or King fish there is no need to fry just add fish into the gravy as and when it is done. 

Ingredients:

250 gms filleted and cleaned Basa fish coated with salt and Turmeric powder
1 tsp ginger paste
1 tsp garlic paste
1/2 cup onion paste
2 Tejpata/ Bay leaves
1 stick Cinnamon
4 Elaichi/ Cardamom
1/2 tsp Jeera/ Cumin Seeds
2-3 Chillies slit
1 cup Whisked Curd
Salt to taste
1/2 tsp Turmeric powder
1 tsp Kashmiri Chilly Powder
2-3 tbsp Oil
Corriader for Garnish

Method

• Take a wok/ Kadahi heat oil into it. Add Jeera, Cinnamon, Cardamom and Bay leaves to it, let the aromatics crackle in the oil.
• Add Ginger paste followed by Garlic and Onion paste. Let the mixture Fry until oil leaves from sides.
• Add Turmeric and Kashmiri Chilly powder into the mixture along with the Curd and Chillies. Fry the masala until Oil starts leaving from its side. 
• Once done Add the Fish cut into square and sizable pieces cover for 2 minutes and simmer the flame. 
• When the fish becomes somewhat medium done add salt and again cover the  Kadahi with a lid. Add little water if required. 
• The consistency of the gravy must be somewhat dense and the fish must be seen wrapped in the gravy itself, 
• When done trun the dish into serving bowl and garnish with Corriander.

Veggie and Chicken Soup

In today's time when we have to juggle lives between work and home, it stands imperative that we give ourselves a break from kitchen too. But does that mean bingeing on food served by chain restaurants...I don't think so. As our mind and spirit needs relaxation, even our stomach and body needs rest, aometimes we feel like savouring on comfort food that may heal our soul, mind and body. The soup reciepe is a saviour at my kitchen, it does not need much work and it simple enough to be made. For a vegetarian alternative the chicken can be skipped. For a vegan option skip on milk and chicken. Serves three.

Goes Well with: toated garlic bread, breadsticks or in case of my family slightly burnt bread served with little butter on top.

Pointers:

• Simplest soups can at times turn into a disaster if one is not clear as to what kind/consistency they want to have. For instance, keep your mind clear about choices such as whether you want chunky pieces in your soup or you want to enjoy it completly mashed. Whatever you may like must be part of your recipe modification. At the end of the day, cooking is all about exoperimenting with food and flavours.
• Golden Rule: Never throw stock!! Even if you do not like adding extra stock into your soup, retain the stock...freeze it as ice cubes and you may add it in dals or curries for that extra flavour.

Time Taken: 15-20 mins

Ingredients:

1/4 cup boiled American Corn kernels

1/4 cup Peas

1/4 cup Carrots cut in 1" chuncks 

1/2 cup 1" cut Potato cubes

1 cup Onions

1/2 cup boneless Chicken

6 cloves of Garlic

1 Tsp Ginger paste

1/4 cup Milk

1/2 tsp Oregano

1/2 tsp Thyme

salt to taste 

2tsp Olive Oil

Method:

• Take a deep vessel or pressure cooker heat the Olive Oil in it. Add chicken, garlic and all veggies leaving corn and peas into it add water, salt and bring it to boil. After 3 to 4 whistles put  it off the flame.
• Open the Cooker strain the veggies and chicken from the stock. Take the veggies in a bowl and blend them, set aside. 
• If chicken is in large chuncks then shed them to smaller bitable size. 
• Heat the stock and add the blended veggie purée, corn, peas and chicken back into it. Add Ginger paste. Bring it to boil.  
• Once Boiled simmer flame of the stove and add Oregano and milk. Add more salt if required.
• Once the desired consistency is reached (dip ladle or spoon into the soup and check whether it coats the back of laddle or spoon gently) take the soup off the flame. Pour it into soup dish and garnish it with thyme. 

Bhindi Fry

Okra/ Lady Finger / Bhindi no matter which name you may prefer, there is no doubt that it is none of the most loved vegetable. The distinct taste of the vegetable is lingering and makes any meal a happy one. The present dish was attempted by me with an object to convert this awesome veggie into a snack or accompaniment with dal and rice or roti. My personal choice though is eating these just like that as a snack.

Goes Well with: Dal-chawal, Dal - Roti, Biryani and curd, or just like that

What to Drink: tastes awesome with any cocktail. Though my husband loves it with homemade Screwdriver, LIT or Bloody Mary.

Pointers:

• While cutting bhindi releases mucus like substance which can be pretty sticky. To avoid excessive stickiness clean bhindi and drain it at least 15 minutes before cooking.
• When making this dish it is advised not to add salt to the cut bhindi. But when bhindi is fried add the salt at last.

Time Taken: 10-15 minutes, with pre-cut bhindi 5-10 minutes

Ingredients:

500 gms Okra/ Bhindi

Oil for deep frying

Chat masala

Salt to taste

Method:

• Cut the bhindi into fine roundels. Keep length to around 0.5 cms /piece. Keep aside
• Heat oil in a kadahi or wok. Deep fry the bhindi batch by batch, do not crowd it. Patience pays.
• Drain the fried crispy Okra into a plate with kitchen towels on it. drain excess oil from them.
• Take all the fried crispy bhindi in a bowl, add salt to taste and chat masala. Mix well.
• Bhindi Fry is ready.

Pabda Macher Jhal

Bengali Food cannot be imagined without an array of fish curries. Pabda Fish is a light subtle tasting river fish that is relished by Bengalis and is considered as the go-to fish dish. The present dish marries well with boiled rice and equally tastes fantastic with roti or phulkas. The light taste of the fish and the pungentness of  mustard powder stands as an example of culinary mis-matches that taste just Perfect. The Dish is for two people.

Goes Well with: Boiled Rice, Nan, Roties or Phulkas

Pointers:

• Though ready to use Mustard powders are available in market, it is best to grind your own powder. Simply take the desired amount of mustard seeds (black one and not the Yellow) grind it and store in sterilised and dry glass jars.Store away from direct sunlight. 
• Chillies can be troublesome. Understand how much chilly you want in your dish. For example if you want heavily spiced crush the chillies, cut the chillies into pieces if you want milder and for subtle hint that can be moderated from person to person simply slightly slit the chillies. 
• Fishes are natures source of zinc, magnesium and omega3. However, finding the right fish can be cumbersome. As far as pabda is concerned check whether the belly of the fish is swollen - this would mean that there are eggs inside, and that the fish will not taste great.

Time Taken: 10-15 minutes

Ingredients: 

 

2 Full Sized and cleaned Pabda

4 green chillies slit till centre

1/4 tsp onion seeds/ Kalongi/ kala jeera

1 tbsp Turmeric

1/2 tbsp Mustard powder

1tbsp Mustard Oil/refined oil

salt to taste 

water to cook

Method:

• Put turmeric in a small bowl/ katori add water to it, in a thin consistency. Keep aside.
• Put mustard powder in a small bowl/Katori add water to it submerge and keep aside.
• Take a wok or Kadahi heat it and add oil in it. once the oil is hot add the onion seeds to it along with the chillies. Do not let the chillies splutter and immediately add the Turmeric water mixture gently into the oil. Let it simmer till  the oil surface itself.
• Once the oil comes up add the fish (do not fry the fish) and salt to taste, if required add some more water but do not add a lot of water- this will spoil the consistency of the curry. Bring it to boil.
• Once the water is about to boil add the mustard powder and water mixture to the curry. Let all Ingredients boil together and reduce to desired consistency preferably slightly dense. 
• Enjoy your curry with rice.

In another version you can fry some brinjals/aubergines/eggplants, that are cut length-wise and add to the curry and then boil  it.