Monday, March 11, 2013

Plagiarism at its Height

Dear Blogger friends. Today I was astonished to find one of my photographs, the one from Aloo Methi recipe, finding a place on another blog site Khana Pakana. Giving the link here

Though my photo is from Aloo Methi recipe, the one who has stolen it has put it against his/her recipe of Aloo Piyaj Koli. One thing for sure the person concerned is misguiding the readers. Maybe the person has copied the writing also, perhaps bit by bit from different blogs…not sure, can contemplate…

I was really stunned by the guts of the cheater. One thing for sure, the individual has very little knowledge of cooking.

This is an alert for me and I wanted to share it with you’ll.

Happy Blogging and beware of Plagiarists J

Wednesday, March 6, 2013

Bata Mach, Piyaj Koli aar Aloo-r Jhol (Fish Curry)

If I say it is ‘Bata Mach and Piyaj Koli Returns’, this will be the truth. Earlier I had posted about Bata Mach Sorse Diye. But this preparation is a bit different in taste and smell and of course the way it is cooked. And Piyaj Koli is already in my list of earlier posts Piyaj Koli aar Aloo bhaja

Bata Mach is really very tasty and can be cooked in different ways, I mean use different spices and try out the different tastes. Always there’s space for innovation as Cooking is no Rocket Science and if there is a fault, it hardly makes a difference. Isn’t it?

Being a Bengali it is so natural to eat Bhat/Rice with Macher Jhol/Fish curry. If it is less spicy the jhol/gravy can be running to mix well with the rice in the plate. The other day when a Dada of the Para/Neighbourhood came, he said “aajke ginni daroon macher jhol ranna kore chilo, macher jhol bhat, ki saad…” (today wife cooked fish curry. The rice and fish curry was such a good combo, so tasty…)

Bata Mach is neither a very small nor falls under the type of big ones. This fish is cooked as one single piece, means one whole. Pictures of this fish below:

Main ingredients:

Bata Mach – 6-8 in number
Piyaj Koli – 1 bunch cut into 1 inch length
Potatoes – 2-3 cut into half and then cut longish into 4 pieces from one half
Tomato – 1 cut into small pieces

Masala/Spices for the curry:

Dhania Powder – 2 ½ tsp
Jeera Powder – 1 tsp
Haldi Powder -1/2 tsp
Red Chilli powder – ½ tsp or as per your taste
Ginger paste 1 ½ tsp
Mustard oil for cooking as this gives a better flavour.
Salt to taste

Making of the curry:

Fry the fish and keep it aside. In the same cooking vessel first add the piyal koli that has been washed and cut earlier. Stir for 2-3 minutes. The greens give a sweet smell. To this add the potatoes and the tomato pieces. Stir and fry for another couple of minutes. Add the ginger paste and salt and fry for 2 minutes. Add salt and the spices and some water. Mix all the spices with the veggies and cook till the oil leaves the sides. Pour in enough water (depending on the type of gravy you want) and cover the vessel and let it cook over a low flame. Before the potatoes get very soft add the fried fish. Don’t let the fish cook for a long time, only a minute or so and switch off the flame. Curry is ready to be served with hot rice. This preparation goes well with rice only.

© gouri guha