Giving names to the newest
member of your family could be quite a daunting task especially if he or she is
the first born to carry the baton of your family name. Just a fortnight back,
my sister in law has given birth to a beautiful bonny boy in Hyderabad. Now
there is a huge hullaballoo going on in choosing an appropriate name for him,
everyone from the family pitching in names of their choice. I myself have
shortlisted some and sent to my brother in law for consideration. Usually,
everyone in my husband's side of family has their name starting with 'deb', which sounds
wonderful when addressed in series. I would be very happy if my brother in law
ultimately settles on a name beginning with 'deb' in continuation of the old
trend. Let’s see if he likes the names I shortlisted for the tiny bundle of joy
of our family or not :)
Last time I made Cabbage Curry with the rohu head, so this time I wanted to make something different. I
never concocted Chana dal with rohu head until I got the recipe of Sadhana
Mukherjee in hand. Though Bhaja Moong Dal with rohu head is quite a common fare
in Bengali households, Chana dal with rohu head is an extraordinary
combination. Flavorsome, this dal goes very well with steamed rice and Begun Bhaja.
For more recipes of dal, please click the links below:
Ingredients:
Cooking time: 40 minutes
ü 1 big rohu fish head (broken into few
pieces)
ü 350 gm chana dal or cholar dal (soaked in
water overnight)
ü 1 medium size onion (ground into paste)
ü 5-6 green chillies (ground into paste)
ü 2 tsp ginger-garlic paste
ü 1 heaped tsp cumin powder
ü 1 heaped tsp coriander powder
ü 1 tsp turmeric powder, plus extra for
coating the fish head
ü 1 tsp dry red chilli powder
ü Salt to taste
ü 2 1/2 tsp sugar (you may adjust the amount
according to your liking)
ü 1 tsp garam masala powder
ü Mustard oil for cooking
ü Ghee
For sauté:
ü 1/2 tsp cumin seeds
ü 2 bay leaves
Method:
1) Cook the chana dal or
cholar dal covered in 2-3 cups of water in pressure cooker until one whistle.
(Lentil would be soft yet the grains
would remain separate.)
2) Coat the fish head in
a pinch of turmeric powder, salt and 1 tsp of mustard oil. Fry them in hot
oil on medium low heat. Keep aside.
3) Into the same oil that
has been used for frying the fish head, add the ingredients for sauté and
allow crackling.
4) Add onion paste, green
chilli paste and ginger-garlic paste. Shallow fry till onion turns a shade
darker. Add cumin powder, coriander powder, turmeric powder and dry red
chilli powder. Sauté the spice mixture for couple of minutes.
5) Pour cooked lentil
into the wok; add the fried fish head pieces, salt and sugar. Cook covered
for 2 minutes. (You may add a bit of
water if needed.)
6) Sprinkle garam masala
into the lentil and again cook covered for 1 minute. Finally stir in ghee and
turn the heat off.
7) Serve hot with steamed
rice.
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