Probably the most popular street food in Kolkata

These are called "rolls", pieces of chicken, or paneer, or even chopped onion and bell pepper wrapped in flat bread. Theses are probably the most popular street food of Kolkata. In the evening you will always find a smal crowd in front of each roll-shop. 

Bicolour Chicken Pie

Bicolour Chicken Pie-- zweifarbige Huenchentaschen?

Finally, I am writing again. I am writing after ages but also after a successful experiment.
I have done something innovative and have not yet come up with a name for it.

I used spinach paste and beetroot paste to make the dough. I kneaded the spinach paste and the beetroot paste separately and see below the result:

Then I gave the dough the shape like below and then cut into pieces and rolled each piece out:

I put the stuffing on half of it ans folded the other half on it. Then it looked like this:

Theses were then shallow fried and we had the end product, ready to serve:

The Stuffing: --

I cooked the chicken with finely chopped onion, chopped green chili and tomato, salt, a few cloves of garlic and a little cumin powder and blended everything after cooking.

Mourola Machher Chachchori

Anchovies with Egg plant and Potato

Main course
Serves two

Preparation time: 25 minutes
Cooking time: 20 minutes

Ingredients:

Mourala fish: 100 gm
Potato: 50 gm
Egg plant: 50 gm
Green chili -- two small
Onion -- 25 gm
Turmeric
Salt
Sugar -- a pinch (optional)

Mourala Fish in Salt and Turmeric

sliced green chili, shredded onion, potato, egg plant

How to prepare:

Clean the fish. This will take considerable time.

Marinade the fish in salt and turmeric.

Cut the vegetables as shown in the picture above.

Fry the fish. Keep at one side.

Fried Mourala

Add potato to the oil and saute. As the potato starts turning golden, add the green chili and onion into the oil. Saute a little.

Add the egg plant. Saute. Stir a little. 

Add turmeric and salt.

Stir well to mix well. 

You may add very little water.

Cover the pan and make the flame small.

As the vegetables are almost done, add the fish. Stir to mix well.

Cover and let everything cook on small flame for about five more minutes.

Serve with steamed rice.

Chitol Machher Peti in Onion Gravy

Clown Knife Fish

Main course

Serves 6

Chitol machher peti – 1 kg (6 pieces)

Turmeric powder

Salt

Onion – 250 – 300 gms

Ginger – 10 gm

Cumin powder 10 gm (optional) – one tea spoon

Red chili powder – 20 gm (optional) two tea spoon

Green chili sliced – one big

Red chili sliced – two small

Cumin seeds – 10 gm

Bay leaves – three small

Sugar – one tea spoon

Oil

Preparation time: 15 minutes

Cooking time: about 30 minutes

Marinade the fish in salt and turmeric powder for about half an hour.

In the meantime cut the onions and the green chili into medium pieces.

Add salt, turmeric, cumin powder, red chili powder, ginger and make a fine paste.

Heat up the oil and fry the fish till it turns light golden. As you fry them, cover the frying pan immediately after you put them into the hot oil. You have to turn them over once carefully, by opening the lid for a very short time.

After both the sides are fried, keep them to one side.

Important note: You need to be a little cautious while frying the fishes without scale. When you put them to hot oil, the oil springs out from the frying pan to all directions. I suggest that you keep the flame very low, put the fish on the oil, cover immediately and them make the flame bigger.

Now add bay leaves, cumin seeds, and red chili into the hot oil. 

Then add the above said paste; stir and cook.

Add water after some time when it looks like below.

Bring this to boil.

Now add the fishes into it and let everything boil together for another 5 minutes.

Serve with plain steamed rice.

Papri Chat

In Kolkata food is everywhere! Bengalis are really foody! They love eating out. An evening for shopping is incomplete without some snacking.

This was our snack bar this time, in front of the South City Mall. We went for Papri Chaat, a fast food from northern India. It is vegetarian.
The main ingredient of papri chat is papri, a crispy wafer from white flour and oil.

Our chaat seller starts with sprinkling tomato ketchup on some papris. Then he adds boiled potato and boiled chick peas to it. WE asked him not to add yoghurt, which is another important ingredient.

He also added some chanachur and some roasted pea nuts.Then he garnishes it with thinly sliced coconut and sev and served it to us.

Note: sev is a very thin noodle made of chick pea flour, broken into very tiny pieces. Sev is salty and very crispy.

Papri chat was very spicy for me and probably that is why my stomach did not find it very friendly.

Dal Seddho

Side dish

Serves two

Very simple recipe.

Ingredients:

Red Lentil (musur dal) – 100 gm

Water

Salt

Green chili – raw

Shredded onion – 10 gm

Mustard oil

How to prepare:

Boil the lentil in water.

The dal boiling

Add salt only after it is thoroughly cooked and soft enough to eat.

Stir and mix the salt well.

Boil till very little of the water is left. I suggest that don’t put too much water right at the beginning.

Add green chili. Depending on your taste, you can also add the chili along with salt.

(I want the chili raw, not partially cooked and softened.)
Add shredded onion.

Dal Seddho

Serve with plain steamed rice.

Traditionally, the lentil, put inside a watertight metal container or in a piece of cheese cloth, tied tightly , used to be put inside the handi (the traditional rice cooker) while preparing rice in it. This is how I have seen my mom and other senior ladies preparing it. When in cheese cloth, it can also be kept in boiling water till the lentil is cooked. 

I find this dal preparation so tasty that I can make it my main course and eat up all the rice on my plate with it. But usually we prepare some small accompaniment, typically some fried vegetables, to go with it.

Here is an example: alu-bean-gajor-bhaja.

Alu-bean-gajor-bhaja.

Serves two.

Preparation time: 10 minutes

Cooking time: about 15 minutes

Ingredients:

Carrot – one, medium

Potato – one, small

Green beans – 50 gm

Alu-bean-gajor-bhaja

How to prepare:

Cut carrot, beans, and a small potato into very small cubes.

Heat the oil.

Add nigella and sliced green chili to it.

Add the vegetables.

Add turmeric. Stir well to mix well.

Add salt.

Stir well. Let it cook till all the vegetables are softened. Stir from now and then.

Serve with dal seddho and steamed rice.

Alu Bhaja ar koraishunti diye Muri Makha

Puffed Rice with Fried Potato and Green Peas

       "Muri" is a very popular snack in Bengal.
Muri makha, i.e. puffed rice with different ingredients added to it accompanied by a cup of tea is one of our most favourite evening snacks. It can also be called moshla muri (= puffed rice with spices) or jhal muri (jhal = hot [and spicy]).
        I love chanachur diye muri makha/ muri-chanachur : puffed rice with chanachur, a very spicy mixture of fried lentils, pea nuts, gram flour noodles, flaked rice, which my mom considers not very healthy since it is not homemade and since it is very hot and spicy. So, as an alternative she usually offers puffed rice with fried potato and other ingredients like green peas, shredded onion or roasted pea nuts etc.

       This time we had it with potato and green peas and, sadly for my mom, without tea, since tea is now forbidden for her.

           Puffed Rice with Fried Potato and Green Peas

Ingredients:

Puffed rice -- bought ready made
The mix:  potato cut in small cubes
               green peas
               green chili -- shredded if you want it really hot; otherwise, sliced
               black caraway seeds (nigella sativa)
               mustard oil
               salt

How to prepare the mix:

Heat mustard oil till its typical smell vanishes and the colour changes.
The potato needs to be shallow-fried. So, we do not need a lot of oil.

Add the nigella and chili to it.
Add the potato. After it starts turning a little golden, add salt and stir to mix well. Cover the frying pan and let it cook. When the potato is softened, add the peas and cover again. Let it cook for about 2 minutes.

Now mix all these with the muri and enjoy snacking.

Puffed rice is usually a little salty. So, we did not sprinkle salt to the the whole mixture in the end.
Traditionally, a little raw mustard oil is mixed with the puffed rice for all muri makha / jhal muri. You can also do the same if you have developed a taste for its typical strong flavour.