The taste from the seashore...

Hello foodies,
What comes in your mind whenever you hear the word sea? water, sand,shells etc. The first thing that comes to the mind of a foodie like me is fish. Fish is one of the richest source of protein and minerals and we can make a very tasty dish out of it in a very less time. Few days back I went to the beach of digha and I came back with a delicious bombay duck (locally known as loittya) recipe from  there. you can't even imagine the wonderful taste until and unless you try it yourself and it's very easy to make. so here is the recipe of bombay duck curry from the seashore. 

Ingredients:- 

• Bombay Duck - 1kg
• Mustard Oil - 2 table spoon
• Onion - 2 big chopped 
• Garlic - 8 cloves chopped
• Ginger - 1 tea spoon paste 
• Green chilly - 4 chopped
• Salt- to taste
• Chilly powder - 1/2 tea spoon
• Turmeric powder - 1/2 tea spoon
• Cumin powder - 1 tea spoon
• Coriander powder - 1 tea spoon
• Meat masala - 1/3 tea spoon
• Tomato ketchup - 1 tea spoon
• Coriander leaves - 1 table spoon chopped

Method:-

• Wash the fish very nicely sprinkle some salt and keep it aside.
• In a pan put some oil and let it get hot.
• Add garlic, ginger paste and green chilly and cook until you get the aroma of the garlic and ginger.
• Add onions and let is cook until its golden brown.
• In a separate bowl add salt, chilly powder, turmeric powder, cumin powder,  coriander powder, meat masala and tomato ketchup and mix it with some water.
• Add the mixture to the pan and cook it for 3-5 mins
• Add the fish and let it cook with a lid on to the pan.
• After 5 mins check it add some water and stir it so the fish will be minced and get the texture .
• Cook it for some more time until we get the desired consistency.
• Add chopped coriander leaves
• Serve it hot with rice or roti.

A very simple yet tasty dish right from the seashore. Hope you will enjoy it in a rainy day with some steaming hot rice sitting with your entire family.

Classic Grilled fish platter with lemon butter sauce, vichy carrot ( honey glazed carrot) and pommes parsley ( parsley potato).

Hello food lovers. 
Fish is one of the very versatile and delicate ingredient to deal with in the culinary world. There are many people who don't really like like fish but grilled fish is such a classic french delicacy which is loved by everyone around the globe. Here i am going to share the recipe of a complete platter which contains grilled fish with lemon butter sauce, vichy carrot ( honey glazed carrot) and pommes parsley ( parsley potato). I hope you will like it 

Ingredients 

For grilled fish

• Basa fish - 2 fillet
• Lemon juice - 1/2 table spoon 
• Salt to taste
• Pepper to taste
• Parsley -  1/2 tea spoon finely chopped
• Flour for coating 
• Oil - 1&1/2 table spoon

For lemon butter sauce

• Lemon juice- - 1 table spoon
• Butter- 1 table spoon
• Onion- 1 small minced
• garlic-  2 cloves minced
• White wine- 2 teaspoons
• Salt to taste
• Pepper to taste
• Parsley - 1 & 1/2 tea spoon finely chopped

For vichy carrot

• Carrot- 1 cut into thin slices
• Salt to taste
• Honey- 2 table spoons
• Butter - 1 table spoon
• parsley - 1 tea spoon finely chopped

For pommes parsley

• Potatos - 2 big or 4 small cut into round shapes
• Salt to taste 
• Pepper to taste
• Butter - 1&1/2 table spoon
• Parsley - 1 table spoon finely chopped

** Note :- keep few sprigs of parley aside into the water for garnishing.

Method

For grilled fish

• Marinate the fish with lemon juice, salt pepper in parsley for at least and hour.
• Drizzle the oil one a grill pan ( if not available normal nonstick pan) and allow it to get hot enough
• Coat the fish with flour nicely and fry until it's golden brown
• Serve it hot. Best tastes with with lemon butter sauce.

For lemon butter sauce

• Add butter, lemon juice, onion and garlic to a hot pan.
• Cook it unlit the onion and garlic become transparent and the butter should not burn.
• Add white wine, salt, pepper and parley to the sauce and cook it for few more minutes.
• Serve it with grilled fish.

For vichy carrot

• Add butter to a hot pan and let it melt.
• Add carrots, salt and honey and cook it for some time.
• finish it with a dash of chopped parsley.

For pommes parsley

• Add butter to a hot pan and let it melt.
• Add potatos, salt, pepper and parsley and saute it for few minutes until the potato become soft and well cooked.
• Serve hot as and accompaniment of any dish.

 I hope you will like these simple recipes to make this classic platter.  Enjoy it with you family in a weekend or serve it as a started to the guests they will love it.  

Cake in a cup

Chocolates are the most favourite food item for all age group and a rich chocolate cake is a very classic dish made out of chocolate.
  We all love to eat chocolate cake but for getting that why always run to the bakery when you can make your own cake in a cup within just 30 minutes!! Here I am going to share the simplest recipe I have came across so far to make a perfect rich chocolate cake (egg less). so lets begin with the process making the cake and indulge the love for chocolates.    

Ingredients:-

1. Flour - 4 table spoon
2. Cocoa powder - 2 table spoon
3. Powdered Sugar - 3 table spoon 
4. Baking Soda - 1/4 tea spoon
5. Shaved chocolates - 45 g
6. Milk - 3 and 1/2 tablespoon
7. Unsalted Butter - 3 and 1/2 tablespoon
8. Vanilla essence - 1/4 tea spoon 
9. Icing sugar - for garnishing
10. Cherries - For garnishing

Method:-

1. In a microwave cup add flour, cocoa powder, powdered sugar, baking powder and shaved chocolates. mix it well
2. Add milk, unsalted butter and vanilla essence. Mix it very well and there should not be any lumps. 
3. The mixture should have a creamy consistency.
4. Bake the mixture into the same cup in the microwave for 5 minutes.
5. Garnish is with icing sugar and some lovely cherries on the top.

Paramount

In this scorching summer heat in Kolkata, what can be better than cooling down with a glass of 'sherbet' at Paramount.

From Netaji Subhash Chandra Bose to the 'dada' of Kolkata, Sourav Ganguly ('dada' in Bengali means elder brother, and otherwise in all languages it implies Sourav Ganguly, the famous Bengali cricketer who needs no introduction to cricket followers), Paramount served their mouth watering 'sherbet' to many for decades and people are admiring it more and more each passing day.

'Paramount' was established by late Nihar Ranjan Mazumdar in 1918 opposite College Square in college street area which is locally called "Boi Para" (book colony, aptly named indeed). Paramount was a cover-up for hideout of freedom fighters before Indian independence. Soon after independence in 1947, the shop turned to a full-fledged sherbet and juice bar. Thus, it has a lot of heritage and cultural significance as well as quenching the thirst of Kolkata for a century.

Paramount is famous for its yoghurt/curd based drinks and the dab sherbet. (a drink made of tender coconut water)
The curd/yoghurt based drinks are made by churning yougurt, flavoured syrup sugar and their secret ingredient which adds a different level of flavour in it.

The coconut water is always served chilled with the soft coconut flesh inside so it quench your thirst and as well as fill your appetite to some extent.

The mushrooming of many modern café in Kolkata over time could not diminish the popularity of Paramount, possibly due to the delicious sherbet they  serve at a very reasonable price.

So do yourself a favor, make some time for yourself, pick up a book from boi-para, head over to Paramount and cool down with some of their incredible sherbet.

Introduction...

Food, the ultimate luxury of life.
   Being a food lover and after   trying few different cuisines maybe we can try something a little different for the love of food. 
   This blog is a very small initiative to reach the mouth watering delights from streets to 5stars. So lets start the journey to the world of food!!!