Showing posts with label Bangladeshi cusine. Show all posts
Showing posts with label Bangladeshi cusine. Show all posts

Monday 18 July 2022

Komro Pata Diye Ilish Macher Bhorta

 Komro Pata Diye Ilish Macher Bhorta 

Ilish Macher Bhorta is one of the favourite in our house… from the time my husband visited Bangladesh… mostly head and tail of the fish is used… one of the dish made with the head of the fish is chorchori… 
We had some pumpkin leaves growing in our balcony pot… we have used pumpkin leaves to make Macher paturi.. and chorchori… but the leaves weren’t enough to make either of the dishes… since Bhorta is one of our favourite.. used the pumpkin leaves in the Bhorta… 
Patients is the key word for Bhorta… as lots of fine fish bones  have to be removed .. but once made.. it will just vanish from your plate…: 

To marinate the Fish 
Head and Tail of Ilish/ Hilsa fish 
1/2 tsp Turmeric powder 
1/4 tsp Chilli powder 
Salt to taste 
Apply salt, turmeric powder and chilli powder on the fish head and tail.. 

To make the Bhorta 

Marinated Fish head and tail 
Handful of Pumpkin leaves (can add more)
2 medium size Onion sliced 
2 or more Green Chillies 
2 Garlic cloves
2 Dry Red Chillies 
1/4 tsp Nigella seeds
Salt to taste
2 to 3 tbsp of Mustard oil

Take oil in a pan.. let it heat, fry the fish head and tail.. until golden brown in colour… remove the fish head and tail and keep it aside. Add sliced onion, garlic, green chillies and dried red chillies into the remaining oil in the pan. Sauté until light brown in colour, add the pumpkin leaves.. stir once.. move the sautéed onions and the leaves on one side of the pan, add the Nigella seeds, spread the onions in the pan, place the fish head and tail over the sautéed onions… cover and cook for a minute, open the lid and turn the fish and cook for another minute. Switch off the flame, let it cool a bit, take a grinding jar, add the head, tail, garlic cloves, green chillies, one dried red chilli, pumpkin leaves into the grinding jar. Don’t add any water.. use the pulse button and grind the ingredients coarsely… 
Remove the Bhorta on the plate.. here comes the test of your patients… time to remove the bones… once done add the sautéed onions and salt.. mix all the ingredients together.. the Bhorta is ready to be savoured with some hot rice… 

Wednesday 4 November 2020

Ilish Macher Lejar Bhorta / Hilsa Fish Tail Bhorta

There were 5 tail pieces of Hilsa fish left in the freezer. Usually as the tail part of the fish is thorny many people avoid eating the tail part. In Bangladesh they make various types of Bhortas. I had this recipe in my bucket list as I had heard from my husband about the Ilish  Bhorta when he had travelled to Bangladesh and I had randomly seen some few recipes on YouTube. It’s delicious, you can actually finish one whole plate of steamed rice with Ilish Bhorta. 
So here it is... 
5 Tail pieces of the Hilsa Fish
2 medium size Onion sliced 
2 Garlic Cloves
2 or more Whole Dried Red Chilli 
Few Coriander leaves chopped 
Salt to taste 
1 tsp Turmeric powder 
1/2 cup + 1/4 tsp of Mustard Oil 

Take the fish tails, apply salt and turmeric powder. Heat 1/2 cup oil, fry the fish tail until golden brown in colour. Remove the fried fish and keep it aside to cool, in the same oil now fry the onion and garlic until golden brown in colour. Remove the onion and garlic and keep it aside. In the same remaining oil fry the dried red chillies until brown in colour. Remove the chillies and keep it aside. Now very carefully remove the thorns from the fish tail and keep the fish meat aside. Now take the fried onion, garlic, red chillies, salt to taste and coriander leaves on a plate, mash all the ingredients together well, add the fish meat and mash the ingredients together. Transfer the Bhorta into a serving plate, drizzle with the remaining mustard oil and a fresh red chilli, serve it with hot steamed rice. 

Monday 15 June 2020

Home Style Kacchi Biriyani

Home Style Kacchi Biriyani....
Walking down my memory lane, my few visits to Singapore last few years, has always taken me to one place -  Fakruddin situated in the by lanes of  Little India - Singapore. It’s a famous Bangladeshi Restaurant. There are lots of amazing dishes that one can try like a drink called borhani, jali Kabab, mutton bhuna khichudi, lau chigri, chicken roast.. etc and the best is the kacchi Biriyani... that no one should miss... but unfortunately with the given situation now, there is on question of travelling... we can only cherish our memories and enjoy the meal at home.
Kacchi Biriyani is a famous dish of Bangladesh, the meat is marinated and then directly cooked on Dum with the partially cooked rice for hours on charcoal.
Here is how we can make this Kacchi Biriyani at home..
I have marinated the mutton for nearly 12 hours. The mutton is infused with smoky flavour by burning a charcoal piece and placing it over the mutton and covering the lid. The lid is sealed with a dough, but since I was using the cast iron pot which is extremely heavy, I didn’t feel the need seal the pot. Once the biriyani is made, cover the pot and let it stand for an hour before serving. Serve the biriyani with a cucumber - tomato - onion salad. 

For Marinating the Mutton
500 grams Mutton pieces, washed and wiped well, so no water remains
3 tbsp Ginger - Garlic - Chilli paste 
3 tbsp Fried Onion crushed 
Salt to taste 
1/2 tsp Cinnamon powder 
1/ 2 tsp Cloves powder 
1/2 tsp Cardomom powder
1/4 tsp Nutmeg powder 
1/2 tsp Cumin powder 
1/2 tsp Coriander powder
3/4 tsp Chilli powder 
1/2 tsp Pepper powder 
3/4 cup Curd
1/4 cup Saffron Water mixed with pinch of Saffron colour 

Add all the above ingredients in a mixing bowl and mix all the ingredients together. Keep it aside atleast for 3 to 4 hours, I kept it for nearly 12 hours. 

To make the Rice
250 grams Basmati Rice washed and soaked for 30 minutes 
2 to 3 Bay Leaves 
1 small piece Cinnamon 
2 Cloves 
2 Cardomom 
1/2 tsp Shahi Jeera
Salt to taste 

Take a deep bottom pot. Add half liter of water let it simmer. Add salt, cloves, cinnamon, cardamom, shahi jeera and bay leaves. Let it simmer for a minute. Add the rice and let it cook till it is 25 % done. Drain out the excess water. 

To make the Biriyani 
Marinated Mutton pieces 
4 to 6 medium size Potatoes, peeled and fried 
2 tbsps Onion fried 
6 Apricots
1/2 to 3/4 cup Ghee 
1 cup Milk 
1/2 cup Hot water 
1/4 cup Saffron water 
Few drops of Kewda essence (Optional) 
1 Charcoal piece and 1 tsp Ghee 

Take a cast iron pot. Add the marinated mutton. Add 1/4 cup ghee to the marinated mutton and mix the ingredients together. Add the fried potatoes and apricot over the marinated mutton. Add the fried onions. Take a bowl. Add milk, hot water, the remaining ghee, saffron water and kewda essence. Keep it aside. Smoke the charcoal piece. Put it on a small plate. Place the plate over the marinated mutton and add a tsp of ghee. Quickly cover the pot for 2 minutes. Remove the cover. Remove the charcoal plate. Spread the rice over the mutton. Drizzle the milk over the rice. Cover the pot. Place the pot on a low flame. Cook it for 45 minutes. To check, insert   a knife, there shouldn’t be any liquid on the knife. Incase there is liquid, cook for some more minutes. Once done, let the pot remain covered for an hour before serving. Serve it hot with salad.

P. S. If you don't have cast iron pot then use normal pots. The cooking is done evenly and the bottom does not burn in the cast iron pot.

Wednesday 21 March 2018

Porabari Chom Chom

I am totally in love with this chom chom from Bangladesh. I had it when my husband had been to Bangladesh and had got this sweet dish for me from there. Greedy me, wanted to have more so tried making it at home. Some net search and the result was yum. 
This chom chom is very famous and were made at Porabari Tangail Bangladesh in earlier days. Now it’s know world wide. The taste is divine. It’s different from the normal chom chom we get in India. The actual process takes a very long time up to 3 to 4 hours and it naturally gets a golden colour. But to reduce the time, I have tried it differently and have caramelised the sugar first and then added it to the sugar syrup later to speed up the cooking process to almost an hour. It takes a long time to cook but it is worth the effort.

For the Caramel Syrup
1/4 cup Sugar
1 cup of Water

Take a pot, add sugar and continuously stir on a low flame to make the caramel syrup. Keep a eye on the syrup as it can get burn very fast. As the colour of the sugar syrup changes and becomes caramel, add a cup of water and let it continue to simmer on low flame for a minute.  Remove it and keep it aside.

For the Sugar Syrup
2 cups Sugar
5 cups of Water
In a wok, add the water and sugar, let the sugar dissolve and let the sugar syrup continue to cook till we make the chenna balls.

For the Chom chom 
250 grams Homemade Chenna / Cottage Cheese mashed
1 tbsp Fine Semolina
2 tbsp Flour
1/2 tsp Baking powder
3 tbsp Milk powder + 2 tbsp dry Mawa mix together for garnishing
Sugar syrup
Caramel syrup

Till the sugar syrup is being made. Take the mashed chenna, add the semolina, flour and baking powder. Mix and knead it very well till all the ingredients combines and binds well. With the help of the palm rub the mixture against the flat surface. Knead it well for 5 minutes. Take lime size portion and give it a longish oval shape. Repeat the process till all the chenna dough is used up. Add the chenna balls into the sugar syrup. Cover and let it cook for 10 minutes. Heat up the caramel syrup. Open the lid of the wok, now gradually add the caramel syrup into the sugar syrup and stir it. Let it continue to cook for at least an hour or till the sugar syrup becomes clear and the chom chom gets its colour. In between the cooking time once in a while stir the sugar syrup and remove the impurities that has formed on the sides of the wok. Once done, switch  off the flame and add 1/2 cup cold water. Let the chom chom  sit in  the sugar syrup till the sugar syrup completely cools down. Remove the chom chom from the sugar syrup and roll it in the milk powder and mawa crumb. Enjoy the  chom chom. 

Monday 15 January 2018

Chingri Macher Matha diye Kochu Saag Batta..

Prawn head and Colocasia leaves Paste....
 I love traditional dishes. Many of the authentic dishes or traditional home recipes are not available in any restaurants. It’s when some one personally shares them, we get to know. These recipes are not showy but one must taste them to experience it. Recently my love for these kind of traditional simple home cooked recipes have got more rooted in me.. 
This is one such recipe I am going to share with you which is my recipe connecting to my roots. 
 I had some prawn heads left with me after making  the prawn pickle for order. I didn’t feel like throwing them as I personally love to chew the prawn heads and I feel it’s more tastier than the prawn. I also had a bunch of Colocasia leaves in the fridge. So taking these two ingredients, put together... this recipe was created... 

500 grams Prawn head after cleaning the prawns.. 
(Cleaned, marinated with salt and 1/2 tsp turmeric powder. And fried in Mustard oil.) 
1 bunch of Colocasia leaves chopped without stems
1 medium size Onion chopped 
2 to 3 or more Green chills chopped 
1 tsp Garlic paste
1/2 tsp Ginger paste
1 tsp Tamarind paste
1/2 tsp Nigella seeds / Kalonji 
Salt to taste
1/2 tsp Cumin powder
2 tbsp + 1/2 tsp Mustard Oil
1 roasted dry whole chilli for garnishing.. 

Take 2 cups of water in a wok and add 1/2 tsp salt and colocasia leaves and let it cook till the water begins to bubble. Switch off the flame and drain the water out from the leaves. Keep it aside. Traditionally the Prawn heads and the Colocasia leaves should have been ground on a shil batta, but I have used a chopper. So first grind the prawn head and then add the leaves and grind them together again. As we don’t want fine paste, it’s better to use a chopper or a food processor. Add 2 tbsp oil in a wok. Let it heat up. Add the kalonji. As the kalonji begins to crackle, add the green chillies, ginger paste and garlic paste. Sauté it for few seconds. Add the onions and let it cook for 2 minutes or till the onions become light pink in colour. Add the prawn head and colocasia leaves paste. On a low flame, stir and cook for 2 minutes.  Add the cumin powder, stir for few seconds. Add the tamarind paste and stir for few seconds more. Now add the salt. Stir and continue to cook for another 2 minutes or till the paste starts to leave the sides of the wok. Remove the paste in a bowl, garnish with roasted whole red chilli and drizzle 1/2 tsp Mustard oil. Later you can crush the red chilli and sprinkle on top. This paste taste even better the next day. Server it with hot steaming rice... 
 P. S. You can add 2 tbsp fresh coconut paste at the end after you add salt and mix it. The coconut flavour will enhance the taste of the fish. 

Thursday 12 October 2017


This is a very traditional and popular curd base drink from Bangladesh served in parties, weddings or on special occasions. I had this drink at Fakhruddin in Singapore. I must say it's an amazing drink. This drink helps in digesting the heavy food. The curd is blended with the other ingredients and it's served cold. The drink has the flavor of mint and it's bit spicy as green chilli, ginger, pepper corn and mustard seeds are some of the ingredients added in the drink. The sugar is added as per the requirement and taste you want. 
I have added mustard oil to enhance the flavor of the drink. 

For the Green Fresh Juice
1/4 cup Mint Leaves 
2 tbsp Coriander Leaves 
1 Green Chilli
1 small piece of Ginger 
8 Pepper Corn 
1/2 tsp Mustard seeds 

Grind all the ingredients in a grinder. Add 1/4 cup water and grind further into a smooth paste. Strain the paste into a bowl. 
Watch the video here 👇🏼

For the Drink 
200 grams Curd
Green Fresh Juice
1 tsp Black Salt
1/2 tsp Roasted Cumin seeds powder 
5 tsp Sugar or as per the requirement 
6 Mint Leaves and some Mint for garnishing 
1/4 tsp Mustard Oil
2 cups Water 
Ice cubes 

Add the curd, sugar, black salt, roasted cumin seed powder, mint leaves, green juice, mustard oil, some ice cubes and 1/2 cup of water in a blender and blend the ingredients well. Pour the remaining water in a jug. Add some more ice. Pour the curd drink into the jug and add mint leaves for garnishing. Pour it into a glass and enjoy the Borhani. 

Monday 3 July 2017

Shami Kabab...

Shami kebabs are popularly eaten as snack or appetizer throughout India, Bangladesh and Pakistan. It is made from beef, chicken or lamb. It is made by boiling the meat,dal, whole spices, onion, ginger and garlic, salt and turmeric powder till the meat has cooked. Then it is ground into a smooth paste. Coriander leaves, mint leaves and green chillies are added to the paste. It's given a shape of a patti and it's shallow fried in oil. 
It's garnished with onion,lime and mint leaves. It is served with green chutney made out of coriander and mint leaves.

250 grams boneless Mutton pieces
1/4 cup Split Bengal Grams / Chana dal soaked for an hour
1 Onion chopped
4 to 6 Garlic cloves
1 small piece of Ginger
2 to 3 or more Green Chillies chopped as per requirement 
2 tbsp Mint Leaves chopped
2 tbsp Coriander Leaves chopped
1 Black Cardomom
1 Green Cardomom
2 Cloves
1 small piece of Cinnamon
6 to 8 Pepper corn 
1/2 tsp Cumin seeds
1/2 tsp Coriander seeds
1/2 tsp Turmeric powder
Salt to taste
1 Egg
Oil for Frying

Take a pressure cooker, add the mutton pieces, chana dal, onions, garlic, ginger, coriander seeds, cumin seeds, cinnamon, black cardomom, green cardomom, Cloves, pepper, salt, turmeric powder and 1 1/2 cup water into the pressure cooker. Close the lid and let it whistle 4 times or till the mutton has cooked. Let the pressure release, open the cooker and if any water is remaining, dry it up. Let it cool down completely. Then add the meat and the dal into a food processor, add egg and blend it until it turns into a smooth paste. Add the coriander leaves, mint leaves  and green chillies. Add salt and chillies if required. Blend it once more. Take a tray, grease the tray with oil. Apply oil on your palm. Take a lime size ball from the mixture. Roll it and flatten it a bit. Place it on the tray. Keep it in the refrigerator for 15 minutes. Take a fry pan. Add oil. Shallow fry the kababs very gently till golden brown on both the sides. Remove them on a paper towel. Serve them hot with green chutney, onions, lime and mint leaves.

Wednesday 14 December 2016

Chushi Pitha Kheer

Chushi Pitha is traditionally made during Paush Sankranti. This is a Bangladeshi sweet dish. There many types of Pitha made during this season with the new harvested rice and date jaggery which is made during this winter season. Chushi Pitha or Chutki Pitha or Chui Pitha has to be made in advance as the small rice dumplings are made first and then sun dried. It is time consuming to make them so the traditional method is becoming extinct. Now a days the dried rice dumplings are available in the market. 
Traditionally it is made with Gobindo bhog rice flour or Basmati Rice flour. The dough is made by cooking the flour in hot water and then kneading it well. A pinch of the dough is taken and then shaped. There are many traditional and faster ways of making it, but since I being a Prabasi Bangali (out of the state), I am not very acquainted with all the methods.  The dumplings are sun dried and it can be stored. These are used to make Chushi Pitha Kheer. To make the kheer date jaggery is used as it is the season for this jaggery. Milk is boiled and reduced and sugar and date jaggery is added to the milk, it stirred till the sugar and jaggery is dissolved. The dumplings are fried in ghee and added into the milk and cooked till the milk has slightly thickened. 

Here I have mixed the flour and salt together and add hot water to the flour. I have mixed it and microwaved it for 30 seconds. Then kneaded it in to a dough... 

For the Chushi Pitha

1/2 cup + 1 tsp Rice Flour ( Gobindo bhog RiceFlour / Basmati  Rice Flour )
Salt to taste
Hot water as required


Take bowl.  Mix 1/2 cup flour and salt. Add little hot water at a time and mix it till it forms a wet dough. Microwave the dough for 30 seconds. Let cool down a bit. Knead it well for 5 minutes.  Cover the dough and keep it for 5 minutes. Sprinkle some flour on a platform. Take a small pinch of the dough and roll it into a ball. Keep it on a platform and with the help of the heel of the palm,  gently roll it from the edge and make it into a oblong shape. Then turn the dough and using the heel of the palm, roll it from the edge. It is pointy at the edges and thick in the centre. Follow the same process to make the other dumplings. Sprinkle some flour on them and sun dry. These can be stored in a jar and kept until Chushi pitha payesh is made out of it.

Chushi Pitha Kheer
3/4 cup Chushi pitha
1 1/2 liters Milk
3/4 cup Date plam Jaggery grated
3 tbsp Sugar or more as required
1/4 tsp Cardomom powder
Pinch of Salt
Few Raisins
Few Broken Cashewnuts
1 tbsp Ghee

Take a heavy bottom pot. Let the milk simmer, stir it occasionally.  Meanwhile take a pan. Add ghee and stir fry the Chushi pitha till light brown in colour. Keep it aside. As 1/4 cup of the  milk reduces, add the sugar, cardamom powder, salt, jaggery, raisins and cashwenuts. Stirring the milk occasionally, dissolve the jaggery. Add the chushi pitha and keep stirring it as it should not form a lump. As the milk thickens, switch off the flame and let it cool. If you feel that the chushi pitha has absorbed the milk, then please add some more milk and stir it.
P .S. Some times due to the jaggery the milk curdles. So in that case if you are not sure of the jaggery, it is better to melt the jaggery with little water and then add it to the milk. 

Tuesday 22 November 2016

Mangsher Bhuna Khichudi....

This dish is a popular dish of Bangladesh. It is a richer variation of Khichudi cooked with Mutton.  Khichudi or Khichadi know all over India is normally is cooked with vegetables, rice, dal and spices. The cooking style varies depending upon the state. This is a one pot meal... very easy to make.
200 grams Mutton pieces 
1 cup Rice 
1/4 cup Moong Dal 
1/4 cup Masoor Dal
1 Onion sliced 
1 Tomato chopped 
6 to 7 French Beans cut into big pieces 
6 to 8  Cauliflower florets 
1 big size Potato cut into cubes 
1 Carrot cut into long thick pieces 
2 tsp Ginger - Garlic - Chilli paste 
2 Bay Leaves 
2 Cardamom 
2 Cloves 
1 Cinnamon stick 
 6 Pepper corns 
1/2 tsp Turmeric powder 
1/2 tsp Chilli powder 
1 tsp Cumin powder 
1 tsp Coriander powder 
1/2 tsp Garam Masala powder 
Salt to taste 
1 tsp Sugar 
1 tbsp Ghee
3 tbsp Mustard oil 

Take a pan, add the rice and dal. Roast it till it is light brown in colour. Wash the rice and dal. Soak it in water and keep it aside. 
Take a pressure cooker. Add the oil. Heat the oil to a smoking point. Reduce the flame,  add the whole garam masala and bay leaves. Let it crackle. Add the green chillies. Let it sauté for few seconds. Add the onion and stir fry till light brown in colour. Add the vegetables except tomato. Stir and cook for 2 minutes. Add the garlic - ginger - chilli paste and sugar. Sauté it for 2 minutes. Add the mutton, stir and cook it for 3 to 4  minutes. Drain the dal and rice. Add it into the cooker. Stir and cook for 5 minutes. Add the salt and dry spice powder. Stir and cook for a minute. Add 3 cups of water. Close the lid and give 4 whistles. Once the pressure releases then open the lid. Stir it. Add 1/2 cup of water and ghee. Stir and serve hot. 

Thursday 20 October 2016

Maccher Dopiaza / Fish Dopiaza....

Dopiaza means 2 onions. It is a  South-Asian Curry dish. This dish was accidentally innovated in the kitchen of Mugal Emperor Akbar. This dish is very popular in countries like India, Pakistan and Bangladesh and is adapted as per the communities living in that place. 
The onions are used in two stages. It is prepared with a large amount of onions, once caramelised and another with onion paste. This dish is usually made with non vegetarian ingredients mainly meat,but now a days vegetarian Dopiaza is also made. A souring agent is added to the dish.The other ingredients which are used are meat, onions, ginger and garlic paste, whole spices and powder spices. 

Here I have made Fish Dopiaza in Bangladeshi style. I have used Katla Fish. Any other fish like Rui, Prawns,Telapia,Bhetki can be used to make this dish. I have used tomatoes, but it can be replaced with curd or both can be used in equal proportion. 

8 pieces of Katla Fish marinated with 1/2 tsp Turmeric powder and Salt. 
1 tbsp Ginger - Garlic and Green Chilli paste 
1 small Onion paste
3 medium size Onions cut into thick sliced 
2 medium size Tomatoes cut into thick sliced or 1/2 cup Curd or 1 Tomato and 1/4 cup Curd 
2 Green Chillies silt
1/2 tsp Turmeric powder
1/2 tsp Cumin powder 
1/2 tsp Coriander powder 
1/4 tsp Garam Masala powder 
1/4 tsp Pepper powder 
1/4 tsp or more Red Chilli powder as required
1/2 tsp Sugar 
Salt to taste 
2 Cloves
1 Green Cardomom
1 small stick Cinnamon 
5 to 6 Peppercorn 
2 Bay leaves 
Mustard Oil for Frying the Fish 
4 tbsp Oil taken from the same oil in which the fish was fried 
or Ghee for the Gravy 

Take a pan, add oil and heat it till the smoking point. Reduce the heat. Fry the fish pieces till light golden brown in colour. Remove the fish pieces and keep it aside. Remove the excess oil from the pan leaving 3 tbsp of the oil or ghee can also be used. Add the cardomom, cinnamon, cloves and pepper corn. Sauté it till it crackles. Add the green chillies and bay leaves. Sauté it for another few seconds. Add the sliced onions, sauté it for a minute, add the sugar. Sauté it till the onions become pink in colour. Add the onion paste and ginger - garlic - chilli paste. Sauté it for 2 minutes till the masalas starts to separate from the oil. Add the turmeric powder, chilli powder, cumin powder,coriander powder, pepper powder, garam masala powder and salt. Stir and cook for a minute. Add the tomatoes or curd, stir and cook for 2 minutes till the tomatoes become mushy. Add a cup of water and let the gravy simmer for a minute. Arrange and place the fried fish in the gravy. Cover and cook for 2 minutes. Turn the fish pieces and cook for another 2 minutes. Serve it hot with hot steam rice or paratha. 

Sunday 25 September 2016

Potoler Khosha Bata....

Peel of Pointed Gourd made into paste... 
 "Bata" means paste. It is a kind of a coarsely ground chutney. It is a dish from Bangladesh and West Bengal. It is served as a side dish and eaten with the hot steaming rice. There are different types of Bata, made from any vegetable peel like raw banana, green peas, pumpkin, bottle gourd, pointed gourd etc or green leaves or fish. Earlier days people living in the country sides having large families preferred to use all the parts of the vegetable for cooking. Apparently now with nuclear family, moving into cities and change in generation, this dishes are rare to find. 
You can actually land up eating a good amount of rice with the Bata. Today I making Potoler Khosha Bata / Pointed gourd peel paste. There are different ways to make this dish.. This is my version of making it...

Pointed Gourd peels from 300 grams Pointed Gourd
2 Green Chillies 
1 Garlic clove
1/4 tsp Nigella seeds / Kalonji 
1 tbsp Fresh or Desiccated Coconut 
Salt to taste 
1/4 tsp Sugar ( Optional ) 
1/8 tsp Tumeric powder
1 tbsp Mustard Oil 
1/2 tsp Mustard Oil for garnishing 

Add the pointed gourd peels, 1 green chilli and garlic into the grinder. Grind it into a coarse paste. Take a pan, add 1 tbsp oil. Let it heat. Add the Nigella seeds and 1 green chilli into the oil. Sauté it till the seeds crackle. Add the paste, on a low flame stirring it continuously, cook it for 5 minutes. Add salt, sugar and turmeric powder. Continue to cook for 5 minutes more or till the rawness of the paste disappears. Add the coconut, cook it for another 3 minutes. Before serving add 1/2 tsp Mustard oil. Serve it hot with steaming rice. 

Monday 19 September 2016

Chicken Bhuna

    • This is a Bangladeshi Style Chicken Bhuna, which means Chicken stirred and cooked in Masala Curry. It is a semi dry dish. Since it is a Bangladeshi dish, Mustard oil is used which gives a pungent flavour to the dish. It is eaten with Paratha or Bread and Salad. 

    • Ingredients 
    • 750 grams Chicken pieces 
    • 1 tbsp fried Onion 
    • 1 medium size Onion finely sliced 
    • 1 medium size Tomato sliced 
    • 1 tbsp Garlic - Ginger and Chilli paste 
    • Few Coriander leaves chopped for garnishing 
    • 1/2 tsp Turmeric powder 
    • 1/2 tsp Chilli powder 
    • 1/2 tsp Cumin powder 
    • 1/2 tsp Coriander powder 
    • 1/2 tsp  Pepper powder 
    • 1/2 tsp  Garam Masala powder 
    • 1/2 tsp Sugar 
    • Salt to taste
    • Bay leaf 
    • 1 stick Cinnamon 
    • 1 small stick Cardamom 
    • 2 Cloves 
    • 3 to 4 Pepper corn 
    • 1/4 cup Curd 
    • 1/4 cup Water 
    • 3 tbsp Mustard oil 
    • 1 tbsp Ghee 

    Heat oil in a wok till the smoking point. Lower the heat. Add bay leaf, cinnamon, cardamom, cloves and pepper corn. Sauté it till it crackles. Add the sliced onion, saute it till light brown in colour. Add the garlic - ginger and chilli paste. Sauté it for a minute. Add the chicken and stir fry it till light brown in colour. Add the curd, cumin powder , coriander powder, turmeric powder, chilli powder, garam masala powder and pepper powder. Stir, cover and cook till for 2 minutes or till the oil starts to separate from the chicken. Add the sliced tomato, salt and sugar. Stir and add water. Cover, cook till the chicken is cooked and the water dries up a bit. Drizzle ghee from top. Garnish it with fried onions and coriander leaves.  Serve it hot with bread or paratha and salad. 

Friday 13 May 2016

Chingri Macher Bhorta

Chingri Macher Bhorta 
Prawn Bharta 

This is  a very popular Bangladeshi dish. It is spicy mashed prawns dish flavoured with garlic, ginger, fried dry chillies and mustard oil. It is eaten with steamed hot rice. You can actually finish all the rice with this dish.. 
1 cup medium size Prawns deshelled and cleaned
2 Onions sliced
4 Garlic cloves minced
1/2 tsp Ginger minced
2 tbsp Coriander leaves chopped
3 Dry Red chillies
Salt to taste
2 tbsp Mustard oil

Take a pan, add 1 tbsp oil. Heat it till smoking hot. Lower the flame, fry the red chillies till brown in colour, remove and keep it aside. In the same pan, add the garlic and ginger. Sauté it for 2 minutes. Add the prawns and sauté it till it is cooked. Remove it from the pan and cool it. Add it into the grinder and roughly grind it... some pieces of the prawns should be seen or the prawns can be chopped into small pieces. Take a mixing bowl, crush 2 chillies and add it in the bowl. Add the onions, coriander leaves, salt and mustard oil. Mix it well. Add the prawns and mix again. Garnish with some more coriander leaves and the remaining chilli. Serve it with hot steaming rice.
P. S. Instead of sautéing the prawns, boiled prawns can be also used. Fresh green chillies can also be used instead of dry red chillies.