Friday, April 12, 2013

Doi Maach - Reposting with Video.

 Approximately two and a half years back I had posted the recipe for one of the most popular dishes of the Bengalis, Doi Maach/Fish in Yoghurt or Curd sauce. Incidentally, while in the west the Indian dahi is referred to as yoghurt or yogurt, in India it is called curd. I read somewhere that it s called curd in India because just as curdled milk leaves behind whey, so also plain yoghurt in India has whey. After the curd sets and you spoon out a portion of it you will notice the whey.

Coming back to Doi Maach, the Doi Maach you see in my blog was made by my mother. For those of you who came in late, I started this blog so that I could have a record of all my mum’s dishes. Unfortunately just a few days short of my blog’s first anniversary my mother
suddenly passed away. However her recipe proved very useful for me. Although my mum always used to tell me that this dish is traditionally made with big fishes (I have in fact made a note of that in that post) but I did try it with smaller fishes about one and half kg and found that it tasted as good.


I am now posting a video of Doi Maach. Hope you enjoy it. This is how my mum made it and it is quite close to the traditional way of making the Doi Maach.


For detailed recipe click here

2 comments:

  1. There is a wide variety of best cooking oil from plant sources such as Gingelly oil, Groundnut oil, Coconut oil (rapeseed oil), corn oil, peanut oil and other vegetable oils.It has a creamy thick consistency and has a strong, rich buttery flavor. It is ideal for frying or cooking food at high temperatures. desi ghee is a better option than commercially processed butter as it has a lower fat content.When oil is refined, it loses a lot of nutrients but cold pressing it in a marachekku oil ensures that you retain all of it,” says the 35-year-old who works in a software firm.“You have to ensure that the oil you get from the oil chekku is cold pressed,” she says, adding that the labourers employed are screened for infectious diseases and the raw material used has been thoroughly cleaned.All of the fats and cold pressed coconut oil that we eat are composed of molecules called fatty acids. Biochemically, fatty acids are composed of a chain of carbon atoms connected to one another by chemical bonds..

    ReplyDelete
  2. Today, it is deemed as one of the healthiest oils, loaded with essential nutrients. In Ayurveda, gingelly oilis valued for its medicinal properties. It is said to be good for the skin."best oil for cooking intended for the health food market will often be unrefined, which can result in a less stable product but minimizes exposure to high temperatures and chemical processing.coconut oil for cooking is most commonly used in Asian cultures, including that of China and Southeast Asian nations like Vietnam, Laos, and Cambodia.coconut oil doesn’t turn into fat. This is becausecoconut oil cold pressed contains medium-chain triglycerides (MCT), a body fuel that’s easy to burn without transforming to fat.The oil extracted from the seeds of is known as best oil for cooking india oil. It has a high quantity of vitamin E, which makes it excellent for being used in and cosmetic products.

    ReplyDelete