CHITTOL MACHER MUITHA (FISH KOFTA WITH CHITTOL FISH)

Bengali  live to eat, we spend some good  quality time in kitchen , experimenting and trying many different recipes . It is really a tough and skillful job that is the preparation of ‘CHITTOL MACHER MUITHA' .  

 It is a fish recipe from East Bengal.  ‘MUITHA’ means dumplings. Separate fish flesh from Chittol fish pieces

and make balls with the help of palms without having bones. Ready fish dumplings and pour it in rich gravy .This is the original recipe. Though it is lengthy process we are trying this with lots of enjoyments .

Today I am sharing it to you .


If you have love in food you can try this in your kitchen .

INGREDIENTS:

1 1)     Chittol fish – Big 2 pieces

2 2)      Big potato – 1 piece

3 3)    Cumin powder – 1 tablespoon

4 4)      Corriander powder-1 tablespoon.

5 5)      Ginger paste-1/2 teaspoon.

6 6)      Garlic paste-1/4 teaspoon

7 7)      Poppy seed paste-2 tablespoons

8 8)      Mace – little amount.

9  9)      Red chilly powder – 2 teaspoons .

1 10)  Bay leaf- 2 pieces.

1 11)   Turmeric powder – ½ teaspoon.

1 12)   Cinnamon sticks , clove – 2 to 3 pieces.

1 13)   Sugar – ½ teaspoon.

1  14)  Mustard oil – ½ cup.

1 15)   Ghee – ½ tablespoon.

1  16)   Curd – 2 tablespoons.

1 17)   Raisin – 10 to 12 pieces.

1 18)   Salt to taste. Add little amount sugar.

PROCEDURE :

1)      Separate Chittol  flesh  from Chittol fish (take gada piece i.e. back portion of Chittol fish)

2)      Add turmeric powder and salt in fish flesh and mix well.

3)      Make fish dumpling with the help of palm. We make dumplings by palms and for this reason we called it ‘MUITHA’ .

4)      Boil water in karai .when water is at  boiling point pour fish dumplings in it and take 4 to 5 minutes for full boiled.

5)      Take out  boiled fish dumplings  and keep it in a plate for cooling.

6)      Cut fish dumplings into many pieces. Fry these dumplings in mustard oil. Now our ‘MUITHA’ are ready.

7)Make a paste  with coriander powder mace, red chilly powder ,bay leaf , poppy seed paste, curd, turmeric powder, cumin powder in water .

 8)      Keep a karai with mustard oil in it .Heat oil ,now add potato pieces to fry .

9)      Remove fried potato pieces , add cinnamon sticks ( 1 inch) ,cloves (2 t0 3 pieces) and bay leaf in left hot oil. When a good smell comes out add ginger and garlic paste .

10)      After that add ready paste  and fried potatoes  in oil , a  good color and smell will come out , now pour Chittol fish dumplings  and little amount of water  for boiling.

11)      Boil for 3 to 4 minutes , add 1 tablespoon ghee for perfect flavor .Add some raisins .Keep a lid on the karai and give standing time.

Serve’ CHITTOL MACHER MUITHA ‘  with hot rice. It is really a delicious dish .Try it in your kitchen.

THANK YOU.

A SIMPLE TIP FOR INDOOR GARDENING

In previous blog I told you about indoor chilli plantation. Today I am sharing with you  the same.

Save some seeds of chillies  which you can collect from red chilly .Give  few days for drying seeds in sunlight. . Seeds turn yellow  in color and will dry in 4  to 5 days.

Pour these seeds  in wet  tub.

After few  days some seedlings will  come out from soil. It is really an interesting work. Take care of these seedlings . Do not use more water at that time and keep the tub in cool place.

When the height of seedlings become 2 to 3 inches , separate all seedlings.

Again take care properly and you will get many chilly  plants. Keep the tub in your veranda or roof top.

I feel happy to do this.

 I think you also enjoy this .

Let start for indoor plantation

THANK YOU.

GREEN CHILLI SAUCE (HOME MADE)

Green chilli sauce……….it’s really hot and spicy. It makes a dish extraordinaire . For Chinese recipes like Hakka noodles, Manchurians etc , green  chilli sauce plays an important role.Those who are  fond of hot and spicy food ,they obviously like it .You can deseed  some chillies   for less  spicy .I did it.  It is home made  and so it is really  very clean and healthy. I did not use any extra substances for thickness of sauce or for making it voluminous.

Let start the recipe .

INGREDIENTS:

1) Medium  green  chillies :200 grams.

2 ) Vinegar : ¾ cup

3)Cumin seed :2 teaspoon.

4)Ginger : 2 inches.

5)  Salt :2 teaspoon.

6) Asafoetida : 1 pinch.

7) Oil :2 to 3 tablespoons

PROCEDURE:

1)      Cut  all chillies in medium sizes with scissores.If you want less hot, de seed 100 grams of chillies.

1)      Keep a non stick pan or karai on oven. Pour white oil on it and heat the oil. Add some cumin seed and 1 or 2 pinch of asafoetida .

1)      When it becomes hot add sliced ginger in it and fry.

1)      Now add chilli pieces and salt .Fry for sometimes.

1)      Add ½ cup of water in it for tendering. Keep a lid on it.

2)      Take 10 to 15 minutes for perfect boiling and dry the mixture.

1)      Take ½ cup of vinegar and boiled chillies in a grinder to make the paste.

1)      Now  hot homemade chilli sauce is ready .You can keep this sauce outside the refrigerator  for  2 months.

If you want to keep it for 1 year use ½ teaspoon of citric acid or acetic acid along with vinegar in chilly sauce .These act as preservative.

You must try it in your home and enjoy with different dishes.

 Next I  will show you how to do chilly plantation indoor .Save some chilly seeds for crop.

 THANK YOU.

HALEEM, A TRADITIONAL DISH

We ,me and my husband enjoy holidays mostly experimenting or preparing  different dishes.

We always  make a fusion or any authentic and traditional dishes.

It is the sacred month of Ramadan- month of  fasting and sacrifice.We decided to prepare HALEEM in Iftaar for our friends. It is a traditional recipe.After breaking the fasting during Roza, it is a protinuous,palatable,healthy dish, we can relish to have it.It is the combination of  different pulses, rice , cracked wheat with mutton pieces. There are many ways for preparation of Haleem.I am sharing with you my process.HALEEM  gives an another essence in Iftaar party.

INGREDIENTS:

1)      Mutton- 1\2 kg

2)      Curd – 1\2 cup.

3)      Rice  (rice for Pulao) -1 cup.

4)      Cracked Wheat -1 cup,

5))Pulses : 2 cups.(Red lentil  -2 tablespoons,Mung dal- 2 tablespoons,Toor dal-2 tablespoons , Split peas dal or chana dal-2 tablespoons ,Urad dal-2 tablespoon

              

6)      Onion paste- ½ cup.

7)      Ginger paste-1 tablespoon.

8)      Garlic paste- 2 teaspoons

9)      Turmeric powder- 1 teaspoon.

10)      Cumin powder- 2 teaspoon.

11)      Red chilli powder -1 teaspoon.

12)      Corriander powder -1 teaspoon.

13)      Garam masala powder -1 teaspoon.

14)      Bay leaf – 4 pieces.

15)   Cinnamon stick -4 pieces.

16)   Clove -4 pieces.

17)   Salt to taste and sugar

PROCEDURE:

There are three steps in this recipe.

1^ST STEP:

    A)     Take a bowl with mutton (preferably washed before ) in it. Marinate the mutton with ginger  and garlic paste, onion paste,turmeric-red chilli –coriander –cumin and garam masala powder,curd and salt. Marinate atleast for 2 hours.

    B)     In an another pan take some oil and heat.Now add bay leaf, cinnamon stick and cloves in it.Add sliced onion , when it turns brown mix marinated mutton and stir continuously.

It is a time taking job to boil mutton in karai and not only that it wastes fuel.So use pressure cooker for perfect boiling.Boil mutton in such a way that bones can easily release from flesh.

T         Take out all bones from  boiled mutton.Our mutton is ready  .

  

2^ND STEP:

A)Soak 5 different pulses in water for few hours. Soak rice and crushed wheat separately. Then grind pulses in mixer.You can boil pulses directly in pressure cooker but it will take more time.

B)Boil the mixture of pulses, rice and cracked wheat with 2 bay leaves,salt and sugar as per taste, turmeric powder ,5 to 6 nos of green chillis,finely sliced ginger( ½ cup),1 table spoon garlic paste  and sliced onion( 1 tablespoon).

C     C)The consistency of boiled mixture will be thick and smooth.Stir the mixture  with spatula continuously.Sticky consistency will be seen from constant stirring.

D) Our mixture of pulses ,rice and whe at is ready.Add ready mutton in it and mix evenly.Keep on oven for few minutes.Haleem is now ready.

LAST STEP:

Keep a karai on oven, pour oil or ghee (2tablespoons) and heat.Add sliced onion, sliced garlic and few pieces of red chillies  (pieces) in it.Pour these on ready Haleem as it turns brown  and mix well again.

Serve hot Haleem after garnishing with sliced ginger, chopped Chinese corriender leaves,mint leaves and lemon wedges.You can use ordinary corriender leaves also.

 Enjoy hot Haleem with your friends and relatives.

I think you like my recipe. Thank you.