Saturday, May 31, 2014

Bacha Macher Jhol / Bacha Fish Curry

I am an amateur photographer, keen to learn and improve upon my photography skills. In my personal time, I study different photography website(s), blog(s) and also read about nature/food photography. I have a SLR camera (Nikon D5000) with 18-55 mm DX lens which is almost 4 years old now, but it still works perfectly. Last year, on our first wedding anniversary, my husband gifted me a Tamron 70-300 mm F/4-5.6 lens. It came really handy on our California trip last December. I love this lens, but since it is a telephoto lens, it's use is limited. So I am pondering about buying a macro lens for food photography.

These days I am experimenting with photographic props, background and angles. I prefer the hands-on approach to learn and build on by photography skills, but rarely get much time to spend on it. In this post, which is a simple recipe, I have played with colors and photo focus. Please leave your feedback in the comments section. I am sure your feedback will help me to learn multiple facets of photography.

Bacha Machh/Fish - 1 lb
Nigella Seed/Kalo Jeera - 1/4 Tsp
Green Chili
Turmeric Powder - 1/2 Tsp
Cumin Powder - 1/2 Tsp
Coriander Powder - 1/2 Tsp
Chili Powder

Sprinkle some salt, turmeric powder, coriander powder and oil on the fish and smear them well. Keep it aside for about 5 minutes.

Next heat oil in a pan. Fry the fishes and keep them aside.

Mix all the spices in warm water and make a paste.
Heat 1 Tbsp oil. Add the nigella seeds, green chili and fry until it starts to splutter.
Now add the spice paste and fry until it oozes out oil. Stir continuously or the spices might get burnt.
Add some hot/warm water.
Add salt.
Let it come to a boil.
Next add the fried fish and cook on medium heat for 5-10 minutes.
Once the curry has your desired consistency, add cilantro and turn off heat.
Serve it with rice.

Thursday, May 15, 2014

Hara Murgh

This recipe happened by mistake. Yes, you read it right! But this turned out to be a very tasty and delicious mistake. :)
My colleague Sonal is from the West coastal part of India. Whenever we talk, we almost always end up discussing food and specially me pestering her for Marathi recipes (by now you know that this has become a part of me). I have never tasted authentic Marathi dishes before, less plan to prepare one. Sonal shared a chicken recipe, but when I prepared it, I used wrong proportion of the ingredients. So the final texture, color, taste of the dish was completely different from what Sonal described. But even she loved this chicken preparation!

Chicken - 3 lb (Medium pieces)
Onion - 1&½ Big (Chopped)
Onion - ½ Big (Sliced)
Cilantro - 1 Cup (Paste)
Green Chili
Garlic Pods - 6 Big
Coconut Powder - ½ Cup
Turmeric Powder

For Garam Masala- 1&½ Tsp:
Black Pepper

First dry roast the Garam Masala ingredients and grind it.

In a separate pan dry roast the sliced onions and coconut powder until golden brown and then make a thick paste with water.

Make a paste of cilantro, green chili and garlic.

Marinate the chicken with about 70% of the paste, salt and keep it aside for an hour.

Fry the chopped onions until they turn translucent. Add some salt when frying.

Now add rest of the cilantro/chili paste to it and fry.

Add turmeric powder, salt and mix well.

Next add the marinated chicken and fry it well. Cook it covered until the chicken is done.
Now add the coconut-onion paste.
Reduce the gravy by frying it uncovered on high heat.
Finally add the Garam Masala powder.

Tips :
For the Garam Masala, use more of black pepper compared to other ingredients. This will enhance the flavor.
It tastes better the next day!