বেলে মাছ /
Scribbled goby
Gobies are fishes of the family Gobiidae, one of the largest fish
families comprising more than 2,000 species in more than 200 genera.[1] Most of
them are relatively small,
typically less than 10 cm (3.9 in) in length. Gobies
include some of the smallest vertebrates in the world, such as Trimmatom nanus
and Pandaka pygmaea, which are under 1 cm (3⁄8 in) long when fully grown. Some
large gobies, such as some species of the genera Gobioides or
Periophthalmodon,
can reach over 30 cm (0.98 ft) in length, but that is exceptional. Generally,
they are benthic, or bottom-dwellers. Although few are important as food for
humans, they are of great significance as prey species for commercially
important fish such as cod, haddock, sea bass, and flatfish. Several gobies are
also of interest as aquarium fish, such as the bumblebee gobies of the genus
Brachygobius. Phylogenetic relationships of gobies have been studied using
molecular data.
Nutrition Facts
Generic - Bisi Bele Bath
Per 100 g
Calories 199
Sodium 922 mg
Total Fat 5 g
Potassium 0 mg
Saturated 1 g
Total Carbs 33 g
Polyunsaturated 0 g
Dietary Fiber 10 g
Monounsaturated 0 g
Sugars 7 g
Trans 0 g
Protein 8 g
Cholesterol 0 mg
Vitamin A 85%
Calcium 8%
Vitamin C 58%
Iron 24%
*Percent Daily Values are based on a 2000 calorie diet. Your daily
values may be higher or lower depending on your calorie needs.
Regular consumption (one to three times per week) of fish can
reduce the risk of
various diseases and disorders. Selected research findings
include:
Asthma – children who eat fish may be less likely to develop
asthma.
Brain and eyes – fish rich in omega-3 fatty acids can contribute
to the health of brain tissue and the retina (the back of the eye).
Cardiovascular disease – eating at least two serves of fish per
week reduces the risk of heart disease and stroke by reducing blood clots and
inflammation, improving blood vessel elasticity, lowering blood pressure,
lowering blood fats and boosting ‘good’ cholesterol.
Dementia – elderly people who eat fish at least once a week may
have a lower risk of developing dementia, including Alzheimer's disease.
Diabetes – fish may help people with diabetes manage their blood
sugar levels.
Eyesight – breastfed babies of mothers who eat fish have better
eyesight, perhaps due to the omega-3 fatty acids transmitted in breastmilk.
Eating fish two or more times a week is associated with reduced risk of
age-related macular degeneration.
Inflammatory conditions – regular fish consumption may relieve the
symptoms of rheumatoid arthritis, psoriasis and autoimmune disease.
Prematurity – eating fish during pregnancy may help reduce the
risk of delivering a premature baby.
BELE MACHER JHURI
Ingredients:
• 700 grams fish
• 1 large onion finely chopped
• 1 tablespoon garlic chopped or crushed
• ½ teaspoon turmeric powder
• 4-5 green chillies chopped
• 1 tablespoon coriander leaves chopped
• Salt to taste
• 1 and ½ tablespoon oil
How to make:
1. Clean the fish and cut the head. We don’t need head in this
recipe.
2. Wash fish with salt. Be careful to wash.
3. Boil fish turmeric and 1 teaspoon salt for 6-8 minutes.
4. Strain the water and debone the fish.
5. Heat the pan with oil and when oil is ready, add onion and
garlic.
6. Fry till onion becomes soft. Add fish and chillies.
7. Sauté it on medium heat till it becomes lite golden brown.
Don’t forget to stir it in every 30 seconds.
8. Add coriander leaf, stir it and check salt.
Bele Mancher Jhaal
Ingredients :
500 grm small bele fish
1 ½ tbsp poppy paste
½ tbsp mustard paste
1 cup tomato chopped
1 big onion thickly sliced
¼ cup fresh green peas (
optional)
1 tsp red chilly powder or to taste
½ tsp turmeric powder
4 tbsp mustard oil
1 tsp mustard oil
2 tbsp finely chopped coriander
¼ tsp garam masala powder
Salt to taste
Methods
Wash the fish well and then rub the fish with salt and little
turmeric powder. Now heat oil in pan then fry the fish till light golden. Keep
aside the fried fish. In that oil add chopped tomato and few sliced onion and
green peas. Add salt, turmeric powder and cilly powder. Fry this till the
tomatoes are well mashed and fried. Now add the mustard and poppy paste. Stir
and cook till it is well fried. Now add the fish. Mix well with the masala.
Sprinkle 2 to 3 tbsp of water. Mix well. Now add rest of the chopped onion and
freshly chopped coriander and garam masala and sprinkle raw mustard oil. Mix
well and put off the flame. Your spicy bele mancher jhal is ready. Serve with
hot steamed rice.
Bele Fish Chochchori
Ingredients
Serves: 5
250 gram ( 7-8 pieces) Bele Mach ( Bele Fish)
As needed Salt
2 tablespoon Vegetable or Soyabean oil
1 to 1/2 cup Sliced onions
1/2 tablespoon Turmeric powder
1/2 tablespoon Red chill powder
One handful Coriander leaves
5-6 Green chillies cut in half along the length
2 cups Water
For garnishing, 2-3 Dry red chillies
For garnishing, 5-6 Cucumber slices
Directions
Wash Bele Mach ( Bele fish) with salt and cold water and set aside
on a plate.
Snapshot of spices and basic ingredients.
On a pan, pour oil, add sliced onions, turmeric powder, red chill
powder, salt, coriander leaves and green chillies. Turn on the heat and stir
and mix well over medium heat.
Add two cups of water ( you can add one or two cups more of water
if you want the gravy to be watery) and simmer until the water boils. It should
take around 30 minutes.
Garnish with red chillies and sliced cucumbers.
Bele Macher Paturi / Fish
cooked in Banana Leaf
Ingredient:
• 500 grams Fish
• 1/3 cup onion sliced
• 2 tablespoon onion paste
• ½ teaspoon turmeric powder
• 1 teaspoon chilli powder
• 4-5 Green sliced chillies
• 1 teaspoon chopped garlic
• 2 tablespoon chopped coriander leaves
• 2 and ½ tablespoons oil(mustard oil preferable)
• ½ tsp Salt or to taste
• Banana leaves (wide, whole leaf)
How to make:
1. Clean fish; if you have big fish, cut it into 2″ pieces.
2. Marinate the fish with all ingredients and keep aside 1 tables
oil.
3. Cut banana leaf, as big as you pan. We need 7-8 pieces of
banana leaf.
4. Grease the two leaves with few drops of oil and place marinated
fish pieces on one and cover with other one. Add 2 more leaves underneath and
one more on it.
5. Place in a pan and cook it medium heat half hour under closed
lid or till it dries up and gets little bit crust.
6. Flip it over and add rest of oil. If you need, you can change
or add leaves on the top and cook 10-12 minutes.
7. Take out Bele Macher Paturi / Fish cooked in Banana Leaf from
heat.
8. Serve Bele Macher Paturi / Fish cooked in Banana Leaf with
plain rice.
Bisi Bele Bath
Recipe
INGREDIENTS
for the rice
1 cup regular rice
i used sona masuri rice
cup ¼raw peanuts
tsp ¼rock salt
2.5 cups water for
cooking the rice.
for the dal
cup ¾arhar
dal/tuvar dal/pigeon pea lentils
tsp ½turmeric
powder
2 cups Water For the vegetables
1 medium carrot 100
to 120 gms
18 to 20 french
beans 80 to 100 gms
cup ½peas 60 to 70
gms
3 to 4 gms small
brinjals 80 to 100 gms
1 medium onion or 3
to 4 shallots 80 to 100 gms
1 medium tomato 80
to 100 gms
1 cup tbsp tightly
packed seedless tamarind soaked in ½ or ⅔water
2 cups to 2.5water
for cooking the vegetables
1 cup water added
later
3 cup tbsp bisi
bele bath masala dissolved in 1water
tsp ¼rock salt for
cooking the vegetables
1 tsp rock salt
added later or add as required
2 tbsp unsweetened
desiccated coconut
For tempering
3 tbsp to 4ghee or
oil
1 or 2 marathi
moggu optional
1 tsp mustard rai
or sarson
2 to 3 dry
byadagi/bedgi chilies or dry red chilies
12 leaves to 15
curry kadi patta
tsp ¼asafoetida
hing
18 to 20 cashews
kaju
Bisi-Bele-Bath-Recipe
INSTRUCTIONS
cooking the rice
Wash the rice and
peanuts then add 2.5 cups water.
Soak the rice and
peanuts for 20 to 25 mins. Add salt to taste.
Cook the rice.
if required, then
you can add some more water while cooking the rice.
Bring to a boil and
then lower the flame. simmer till the rice grains are cooked well. the peanuts
would also cook well. cover and keep aside.
preparing the
lentils and veggies
soak 1 tbsp tightly
packed tamarind in ½ or ⅔ cup warm water for 25 to 30 mins.
later squeeze and
extract the tamarind pulp.
in a pressure
cooker, add rinsed tuvar dal/pigeon pea lentils, turmeric powder and 2 to 2.5
cups water.
pressure cook for 8
to 9 whistles or till the dal is cooked soft.
once the pressure
settles down on its own, mash the dal and keep aside.
in another pan,
take the chopped veggies and ¼ tsp salt. pour 2 cups water and stir.
cover and allow the
veggies to cook till they are cooked and still retain their shape.
mixing
now in the cooker
with the mashed dal, add the cooked rice and peanuts.
then add the cooked
vegetables along with its stock. stir lightly.
add 1 cup water.
add tamarind pulp. mix everthing well taking care the rice grains do not break.
now in another pan
or bowl, take the 3 tbsp bisi bele bath masala and 1 cup water.
stir very well. the
masala tend to stick to the back of the spoon while stirring, so scrape it off
and add to the mixture.
now add this bisi
bele bath + water mixture in the cooker.
add desiccated
coconut. add 1 tsp salt or as required. stir well.
keep the cooker without
the lid on the stove top and simmer on a low flame for about 20 to 25 mins. add
more water if required. keep on stirring often. the raw aroma of the tamarind
has to go away and all the flavors should be blended well. cover and keep aside
once done.
Tempering
In a another pan or
the tadka/tempering pan, heat ghee or oil first. crackle the mustard seeds and
then temper the curry leaves, marathi moggu, dry red chilies, cashews and
asafoetida till the dry red chilies change color and the cashews turn a light
golden. don't burn the spices.
pour this tempering
in the prepared bisi bele bath. stir and cover the cooker with its lid for
about 5 mins, so that the tempering flavors infuse in the bisi bele bath.
Later serve the
bisi bele bath with potato or banana chips/wafers or fried papads. while
serving bisi bele bath you can top with some ghee if you prefer.
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