Exotic Hilsa Fish Curry

Pohela Boishak is the Bengali New Year.  Pohela means first, and Boishak means the month.  It is usually celebrated the during the middle of April.  For Pohela Boishak people clean their homes so that they can start the year with a clean slate, dress in fine clothes, and visit friends and family.  We also eat desserts during the New Year so that the rest of the year will be as sweet as the desserts.  One of the main lunch dishes is Hilsa (fish).  During Pohela Boishak it is a must to have Hilsa because it is a time honored tradition.

Ingredients:

One whole Hilsa: cut it into small pieces
Ground mustard: 3 tablespoons
Whole green chillies: 6
Chilli powder: 1 teaspoon
Turmaric powder: 1 teaspoon
Ground onion: 4 small ones
Salt: 1 teaspoon
Oil:  1/4 cup

Process of making:

Marinate the Hilsa fish for 30 minutes with half a teaspoon of salt and a quarter teaspoon of tumeric.  After that grind the mustard and green chillies together with 2 tablespoons of water.  Mix in all the ingredients with the fish and put it in a shallow dish and cook it on the stove top on medium heat for a 30 minutes, or until you see the layer of oil floating on the top.  Be sure to cover the fish while cooking.  Serve it with white rice and enjoy.

Zesty Borhani

No wedding can be fulfilled if there is no borhani served. Borhani is a fresh mint yogurt drink that is served with biryani (layered rice and meat).  The flavorful seasoning of mint, black pepper, sugar, and green chili gives you the little bit of hot, sweet, and zesty flavor.  Borhani could be served as a summer drink too.


Ingredients:

yogurt:
water: 1/2 cup
ground cumin: 1 teaspoon
ground cumin: 1/2 teaspoon
ground ginger: 1/2 teaspoon
chili powder: 1/2 teaspoon
ground black pepper: 1/2 teaspoon
ground mustard: 1 tablespoon
mint leaves (paste): 1 tablespoon
green chili (paste): 2 teaspoons
sugar: 1 1/2 teaspoons
salt: 2 1/2 teaspoons
black salt: 2 teaspoons

Making process:

In a blender blend the yogurt with water.  Mix in with all the ingredients. Adjust the salt, sugar, and the chilies on your own taste. Pour it in a pitcher and refrigerated until serving.

Sweet and Sour Mango Achar

Don't feel like eating dinner or tired of eating the same food?  Just add little bit of achar in your food and you will enjoy your meal.  Achar has always been a part of our cuisine. The mango achar is the most prominent one in my country.  Mangoes are seasonal fruit that only grow in summer.  During the summer there are so many kinds of achar are made, but to me the most favorite one is sweet and sour mango achar.

Ingredients:
green mango sliced: 2 cups
sugar: 1 1/2 cups
vinegar: 1/3 cup
chopped dried whole red chili: 2 teaspoons
ginger sliced: 2 teaspoons
salt: 1 tablespoon

Making Process:

Marinate the mango with salt, cover, and keep it aside for four hours.  Rinse the mango and pat it dry with a paper towel.  In a saucepan mix the mango with all the ingredients and put it on a low heat on the stove. Stir frequently and when the mango is boiled and gravy seems sticky remove from the stove. Cool and keep it in a bottle and enjoy for the whole year.

Light, Flaky Daal Puri

In my country, daily breakfast foods are called roti, puri, and parathas. They are made from whole wheat or plain flour.  Rotis are what we eat for daily breakfast, but puris and parathas are made occasionally, such as when we have company. To me nothing beats a simple dal puri for breakfast. With its light and flaky taste it is also great for snack too.

Ingredients:
Pink lentils or daal (available in Asian aisle): 1/4 cup
Ground ginger: 1/4 teaspoon
Ground onion: 1 small
Green chillies (optional): 1
Dry chillies (optional): 3
Fried onion: 1/2 cup
Coriander or Mint leaves: 1 tablespoon
Salt: 1/2 teaspoon
Flour: 1 1/2 cups
Vegetable oil for frying: 2 cups

Steps to make Dal puri:

Boil the daal with 1/4 cup of water, ginger, ground onion, and green chilli on very low heat.  Mash it with both hands when it is fully cooked and dry.  Fry the dry chillies in oil and pat it dry and mix it with the fried onions and mash it little bit.  Mix all the ingredients with daal, besides the flour. In a big bowl combine flour with 1 1/2 teaspoons of salt, 3 tablespoons of oil, and make into dough with a 1/4 cup of room temp water. Making sure the dough is not too soft. Cover for 30 minutes.

Make 8 balls of flour and daal mixture.  Flatten the flour dough with hands and put the daal in the center and close the opening.  Then cover it with a wet towel.  Dust the rolling surface with flour and roll the dough with it face down on the opening.  In the mean while heat the oil into 350 degrees and fry the daal puri until they are golden brown.  Serve it sauce or ketchup.