SarasYummyBites

   Our Journey for month long Indian Odyssey comes to end with West Bengal. West Bengal is a state which is located in eastern India. The state extends from Bay of Bengal in the south to the Himalayan mountain ranges in the north. The capital of the state of West Bengal is Kolkata and it is the biggest city of the state as well. In Bengali language, it is referred to as Paschim Banga.  West Bengal ranks as the fourth most populated state in India.

Bengalis are somewhat unique in their food habits in that nearly every community will eat meat or fish. Rice is the staple. Domestic cattle are common, more for agriculture than large scale dairy farming. Milk is an important source of nutrition, and also a key ingredient in Bengali's desserts. Also, food served at home is different from that served during social functions and festivals.   Fish is the dominant kind of protein, and is cultivated in ponds and fished with nets in the fresh-water rivers of the Ganges delta. Almost every part of the fish (except fins and innards) is eaten; the head and other parts are usually used to flavor curries. The head is often cooked with dhal or with cabbage. One of the famous fish curry from Bengal cuisine is Mustard seed fish curry. Where fish is cooked in mustard paste which gives unique taste and flavour to this dish.. Let see the recipe..

8. Cover and cook for 5-7 minutes. Turn of the heat and garnish with cilantro and serve hot with rice.

Bengali Mustard Fish Curry 

Prep Time: 10 minutes

Cook Time: 25 minutes

Serves: 4

Adapted from here

Ingredients:

3 tbsp mustard oil  

11/2 cups hot water

Minced cilantro for garnishing 

For  Marinating: 

1 1/2 lb fish, Cleaned and cut in to pieces

1/4 tsp red chilli powder

1/4 tsp turmeric powder 

1/4 tsp salt  

To grind in to paste:

1 large onion, chopped

1 large tomato

7 no garlic pods

1~2 green chilies to taste ( I used only 1)

1 tbsp mustard seeds 

For Masala Powder:

1/4 tsp cumin powder  

1/4 tsp red chili powder or to taste

1/4 tsp turmeric powder 

1/2 tsp salt 

Method:

1. Marinate Fish with marinating ingredients and keep it aside for 10 minutes.

2. Grind all the listed grinding ingredients together in the blender or mixie to fine paste.

3. Heat mustard oil in a pan and fry the fish for  minute on each side. Remove and keep aside.

4. In the same oil, add ground paste and fry till all the moisture disappear from the ground mixture.

5. Then add cumin powder, red chili powder, turmeric powder and salt.  Mix and cook for it for  1~ 2 minutes in low heat.

6. Pour in 1/2 cup of  water and stir well. Cover and bring it to boil. Once mixture stops splattering, uncover and continue to cook until the oil separates from the mixture.

7. Add fried fish coat it with the mixture. Then add hot water and gently stir.

8. Cover and cook for 5-7 minutes. Turn of the heat and garnish with cilantro and serve hot with rice.

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Roat

Preparation time: 15 minutes

Cooking time: 20 ~ 25 minutes
Serves 16 ~ 18  Roat
Recipe Source from here

Ingredients:
2 cups whole wheat flour
1/2 cup milk
1/2 cup ghee
1 tsp fennel seeds
1 tsp green cardamom

1 cup jaggery 

1 cup water 

Method:

1. Heat jaggery and water in a pan until jaggery dissolve. Filter the jaggery mixture through a strainer and remove the dirt. Keep the filtered jaggery mixture aside.

2. In a mixing bowl, mix  whole wheat flour,  2 tsp of ghee, fennel seeds, cardamom powder, milk together. Then add jaggery mixture and knead it in to smooth dough.

3. Divide the dough in to equal no of balls and roll it in to circles with rolling pin.

4. Heat a griddle or tawa,  Place rolled dough on it and cook on the both sides till see brown spot on it. Grease with ghee on both the side and serve warm.

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