HAPPY LIVING WITH SOKHI

Chital Macher Muitha recipe is one of the authentic East Bengali fish curry recipes. Muitha means dumplings of minced fish mixed with spices. If you love Bengali fish dishes then it is one of the best delicious recipes in Bengali Cuisine though it is a little tough to make. INGREDIENTS : Chital Mach - 500 gm Onion Paste-1cup Ginger Garlic Paste-2 Tsp Turmeric Powder-1 Tsp Red Chilli Powder 1 Tsp Cumin Powder: 1Tsp Coriander Powder; 1Tsp Kashmiri Red Chilli Powder: 1/2 Tsp Tomato Puree: 1/2 cup Green Chilli -4nos Cumin Seeds:1tsp Garam Masala Boiled Potato-1 Dry Red Chilli: 2 Bay Leaf: 2 Garam Masala Powder:1 tsp Black Pepper Powder to taste Salt to taste Sugar to taste Mustard Oil -4 Tbsp Refined Oil for frying Ghee-1tsp METHOD : Take a 500 gm Chital mach. Make minced chital fish. Take a bowl and add minced fish. Also add 1 piece boiled potato, 2 tsp onion paste, 1/4 tsp turmeric powder, 1/4 tsp dry red chilli, 1 teaspoon ginger garlic paste, 1/4 teaspoon garam masal

BHETKI MACHER PATURI: Prep time: 45 mins Cook time: 15 to 16 mins Serves: 8 peoples INGREDIENTS : Bhetki (Barramundi) Fish Fillet - 800 grams ( 8 Pieces) Banana Leaves - 4 big cuts into halves. Grated Fresh Coconut - 1/2 Cup Turmeric Powder - 1 tsp Lemon juice - Half lemon Mustard Oil - 4 TBsp. Green Chillies - 8 for decoration Salt to taste MAKE A PASTE OF: Black Mustard seeds - 3TBsp Yellow Mustard seeds - 2 TBsp Poppy seeds - 2 TBsp Green chillies - 5 to 6 Soak all the above ingredients for 1/2 an hour and then make a paste of it, later this will be used as 2nd marination. METHOD: Take the boneless bhetki fish fillets and wash it and squeeze all excess water. Now marinate the boneless fish fillets with salt and lemon juice. Nicely coat it on both sides. Keep aside for 10 minutes. After 10 mins add the second marinate of mustard paste, mustard oil, turmeric powder, coconut paste, and salt to the fish fillet and keep it aside for 15 mins. HOW TO PREPARE THE BANANA LEAF

Rui Macher Kalia ( Famous Traditional Bengali Fish Curry.) Prep Time: 30 minutes Cooking Time: 30 minutes INGREDIENTS : Rui Mach or Rohu Fish: 4 pieces Sliced Onions: 1 Onion Paste: 1 Turmeric Powder: 1tsp(for curry),1tsp (to marinate fish). Ginger Garlic Paste: 2tsp Cashew Paste: 1/2 cup Tomato Puree: 3/4 cup Cumin Powder:2tsp Red Chili Powder:11/2tsp Dry Red Chilli:1 tsp Bay Leaves:2 Green Chilli:4 to 5 Mustard Oil:2 Tbsp (for curry) Mustard Oil:1Cup (for deep frying fishes) Garam Masala: 1tsp Sugar, Salt: according to taste. Garam Masala Powder: 1tsp. METHOD: Marinate the Rohu/Rui Fish with Turmeric powder and Salt Heat the Mustard Oil and Fry the Rohu Fish Again heat the oil. Add Garam Masala, Bay Leaves, and Dry Red Chili. Now add sliced onions fry until it becomes brown in colour. Now add onion paste Add Tomato Puree. Mix it well and cook for 5 to 7 minutes Add ginger garlic paste. Add Turmeric powder, Cumin powder, and Red Chilli Po

NON-VEGETARIAN SALADS: CAESER SALAD: Prep time: 20 mins Cook time: 20 mins Serves: 4 INGREDIENTS: Egg: 1large Garlic: 1 clove(crushed) Lettuce:2 medium size Parmesan cheese: 1/3 cup Mustard paste: 1tsp Capers: 1tsp Anchovy paste: 11/2 tsp Worcestershire sauce: 1tsp Lemon juice: 3tsp Salt: to taste Pepper: to taste Extra virgin Olive oil: 1/3 cup Bread Croutons: 1cup METHOD : Crush garlic and grate the cheese. Add an egg to the boiling water and cook it for 45 seconds. Remove the hard-boiled egg from heat and cool. Mix Worcestershire sauce, lemon juice, garlic, salt, pepper, anchovy paste, mustard paste and capers in a big bowl and mix till it becomes a smooth paste. Crack the egg and them to the above ingredients. Slowly add the oil in a steady flow while whisking continuously until smooth Tear the lettuce into bite-size pieces and add them to the large bowl. Add half the dressing, toss, add remaining dressing Parmesan cheese and

12 SIMPLE VEGETARIAN SALADS: A mong thousands of vegetarian salads here are 12 yummy summer salads for all of you. Enjoy it. In the next blog, there will be some exciting nonvegetarian salads. 1. GERMAN POTATO SALAD: Prep time: 10 minutes Cook time: 45 minutes Serve: 2 to 3  INGREDIENTS: Potatoes:4(boiled) Soya nuggets: 1/2 cup(soaked in warm water) Flour:1 Tbsp Sugar: 2 Tbsp Spring onions: 1/2 cup (chopped) Vinegar:1/4 cup Water: 1/3 cup Oil: 2 Tbsp Salt &Blackpepper powder: according to taste METHOD: Cut boiled potatoes into cubes, cool it and keep aside. In a pan saute soya nuggets until crisp. Drain the soya nuggets on a paper towel-lined plate. Add the flour, sugar, water, and vinegar to the pan and cook in oil over medium heat until the dressing is thick. Add soya nuggets, potatoes and spring onions to the pan and stir until coated. Cook until heated thoroughly and season. Serve the salad slightly warm.    2 WATERMELON FETA CHEESE  (

Like most Bengalis, I am also a tea lover. Bengalees are famous for lots of things but tea and adda are special features of the bengalee community. Along with Tea adda, we Bengalis polish our knowledge and cultural sides too. We enjoy different kinds of tea along with normal tea we experiment with flavors. Be it winter or summer tea is there with all Indians. Why I say Indians or Bengalese entire world loves tea in morning , evenings and in all occasion specially during any sort of meetings. Here are  6 tea infusions usings spices. Spice box is a familiar object in every household. NUTMEG: It is the seed of the fruit of Mysristica Frangrans, found mostly in Indonesia. Mysristica Frangrans is the tree in the world to bear two distinguish spices Nutmeg and Mace. Mace is the reddish covering on the seed and known for the slight flavor it puts to food. Now we get nutmeg from Malaysia, the Caribbean and Southern India. It helps to get relief from pain, helps to regulate