Macher Matha Diye Bandhakopi / Bengali style Cabbage Curry with Fish Head

macher matha diye bandha kopi

Ingredients:

• Cabbage / bandha kopi : 1 small size (thinly sliced)
• Rohu (rui)/ Katla /Hilsa (ilish) : head 1 whole (cut into halves)
• Potato : 1 large (cut into small cubes)
• Green peas : 1/4 cup
• Bay leaf : 2 medium
• Panch phoron : 1 tsp
• Green chilies : 2-3 chopped
• Ginger  paste : 1 and 1/2 tbsp
• Cumin powder : 1 tsp
• Coriander Powder :  1 tsp
• Garam masala powder : 1/4 tsp
• Turmeric powder : 1tsp
• Chilli powder 1/2 tea spoon
• Salt  to taste
• Sugar :1 tbsp
• Mustard oil /  vegetable oil 
• Ghee/ clarified butter 1 tea spoon

Procedure :

1) Clean fish head and marinate with salt and turmeric powder.
2) Heat 5-6 table spoon oil in a pan very well and add fish heads to
    it.Fry the fish heads really well. Take out  from oil and keep
    separately. Let it cool down and break it into small pieces.
3) Take a heavy bottom pan add 3-4 tbsp oil heat it and add potato
     pieces. Fry it till light brown and keep it aside.
4) In the same oil add bay leaf, panch phoron, green chilies . Fry for
    few seconds.
5) Add cabbageand green peas. After that add ginger paste, cumin
    seeds, turmeric powder ,little salt( Be careful as fish head contains
    salt),  coriander powder, red chilli powder and mix them well . Cover
   with lid and cook in medium heat till cabbage is almost done.
6) Now add potatoes and fried fish head mix well .Sprinkle little water
    if needed. Keep checking occasionally.Again cover it and cook till
    they are fully cooked.
7) Now add sugar and sprinkle garam masala powder. Cook for another
    1-2 minutes.
8) Add a tsp of ghee and mix well and turn off the heat.
    Serve hot with steam rice and dal.

Kheer ChamCham

kheer chamcham

Ingredients :

• Milk : 1 liter (4 cup)
• Lemon juice : 2-3 tbsp (2 lemons)
• Sugar : 2 cup
• Maida : 1 tsp
• Yellow color - less then 1 pinch
• Mawa - ¼ cup
• Cardamoms - 3-4 (peel and make powder)
• Sugar - 2-3 tbsp
• Pistachios - 7-8 (thinly sliced)
• Rose water - 2-3 drops

Procedure :

 1)  In a heavy bottom pan boil milk, stirring occasionally, making sure
      not to burn milk. As the milk comes to a boil, add the lemon juice
      gradually and stir the milk gently.Lower the heat. Almost in seconds
      you will see the milk curdle and clumps of white milk solids forming.
      When you see the greenish water separating ,take it off from heat.Let
      it sit for 4-5 minutes.

2)  Now drain the chhana using a strainer line with cheesecloth or muslin
     cloth. Next lightly rinse the chhana with water to remove the lemony
     taste and let it drain.Squeeze out the remaining water  from the chhana.
     It is very important that the chhana is drained of all excess water. To
     take out the excess water squeeze the cloth, or pressthe wrapped chhana
     under a heavy pan for about one hour.

3)  Once the chhana is drained, place on a dry, clean surface and knead the
     chhana for 8-10 minutes until the chhana is almost rolls into smooth soft
     dough.In the mean time, you add 1 tsp of maida and 2-3 drops of yellow
     food colour.Knead the chhana with the heel of your palm .The chhana
     will look like a smooth dough and your palm will  be little greasy from
     the fat of the chhana.

4)  Take small portion of it and roll into small balls between your palm. The
      balls should be smooth and firm.Now give Chamcham an oval shape and
      place it on a plate. Like wise prepare all Chamcham balls.Approximately
      9-10 cham cham will be made from this measure.

5)  In a heavy bottom pan make a syrup adding 4 cups of water and 2 cups
     of sugar. Keep it at medium high heat and  bring to boil. Add 2-3 crushed
     cardamom.

6)  Add all raw chhana balls to the syrup .Cover the pan with lid.Cook in high
     heat for first 4-5 minutes,then cook for another 20-25 minutes in medium
     heat.Now turn off  the heat and wait for 10-15 minutes.

7)  Take out Chamcham in any big bowl along with sugar syrup. Stuff cham-
      cham when it cools down completely.

8)  Peel cardamom and make powder. Mash mawa very finely with help of a
     spoon. Add powdered sugar and cardamom powder and knead really well.
     Stuffing is ready.

9)  After soaking Chamcham for 3-4 hours and cooling it down, take it out from
    sugar syrup.Chamcham has become cold, sweet and hard. Take when Cham-
    cham  and slit it from center keeping it joint from one side. Keep Chamcham
    in one hand and stuffing it with other hand. Garnish with 5-6 pistachios pieces.
    Like wise stuff all. Chamcham. Sprinkle rose water.

   Chamcham is ready.