Bhetki Macher Paturi

Bhetki Macher Paturi
Bhetki Macher Paturi
  • PREP TIME 20 MINS
  • COOKING TIME 45 MINS
  • SERVES 5
  • 1 kg Bhekti Fish ((cut into 6 to 8 pieces) )
  • 1 tablespoon poppy ((posto/khus khus) )
  • 2 teaspoons Black mustard
  • 3 tablespoons White mustard
  • 1 cup Grated coconut
  • 4/6 Green chilly
  • 1 teaspoon Turmeric powder
  • 4 mustard oil Mustard oil
  • Salt To taste
  • Banana leaf
  • Banana leaf

To get the right mix of marinade soak white mustard seeds, black mustard seeds and poppy seeds separately in warm water for about 30-40 minutes. Once it’s soaked, grind it to make a delicious yummy paste."

Add 2-3 tablespoons of this paste to the grinder, a pinch of turmeric powder, 2-3 tbsp of grated coconut, 1-2 green chilies, 1 tbsp of mustard oil, and some salt to make a nice marinade. "

Take the banana leaves and add 1-2 tbsp of the paste to the banana leaves. Add a dash of mustard oil to the paste and place the bhakti fish fillet on top of the paste. Add 1-2 tbsp of paste on top of the fish fillet. Place 1 green chilly on top and add a little bit of salt. Wrap it with the banana leaf and tie it with a cotton string and make it a parcel."

Heat the frying pan and add some water into it. Also add 1-2 tsp of mustard oil and mix it. Keep it on a low flame and then place the fish fillet parcels in the pan. Keep it covered and let it cook for about 7-10 minutes on onside and turn it over for the other side to cook. "

Once the fish is cooked, open the parcel and plate it. You could add some mustard sprout, edible flowers, coriander leaves, pudina for garnishing. Serve it hot. Enjoy! "

  • Heat the banana leaves directly in a low flame so that it becomes flexible and easy to wrap.
  • Wipe the banana leaves with a dash of mustard oil before you start placing the paste so that it does not get stick to the parcel.
  • The fish fillet parcels could be either fried on a frying pan or cooked in a steamer as per your convenience.
 

Kosha Mangsho

Kosha Mangsho
Kosha Mangsho
  • PREP TIME 20 MINS
  • COOKING TIME 45 MINS
  • SERVES 5
  • 850 grams mutton
  • 2-3 medium sized onion
  • 2 inch ginger
  • 4 pods garlic
  • 5 elaichi (whole cloves and green cardamoms)
  • 21 inch dalchini (cinnamon )
  • 1 tsp Red chilli powder
  • 2 tsp kashmiri mirch/deghi mirch
  • 1 and 1/2 tsp Turmeric
  • 1 tsp finely powdered cumin seeds
  • 3 tbsp heaped curd
  • Salt To taste
  • 6 tbsp Mustard oil

To marinate the mutton add ½ to 1 cup of curd, 1-2 tsp of red chilly powder, 1 tsp of roasted coriander powder, a pinch of turmeric powder and salt. Marinating the meat 6-8 hours in advance is recommended."

Add 2-3 spoons of mustard oil into your pan and let it become hot. Once the oil is hot, add couple of bay leaves, 2-3 dried red chilies, a cinnamon sticks, 2-3 cardamoms and 2-3 cloves. Once the spices start crackling, add the next mixes."

Add 1 cup of minced onions into the pan. Stir the mix until it gets caramelized. Once it’s caramelized add ginger garlic paste into it. Stir the mix until its dry and get the brown color. "

Add the marinated mutton into the mix. Add a dash of red chilly powder, coriander powder and keep it shut and let it cook. It may take 30 to 45 mins to cook. Once it is cooked, plate it and garnish it with some green chilies and a pinch of chopped coriander leaves. Serve it hot. Enjoy!"

While cooking meat, you should first cook it over high flame to seal the juices and then you can lower down the heat and cook till it becomes tender.