Monday, 5 December 2022
Kodbel Makha / Wood Apple Mashed
Saturday, 26 November 2022
Radhuni - Jeere Bata R Shobji Diye Rui / Catla Maach er Jhol
Wednesday, 16 November 2022
Mulo Saag, Sabji ar Chingri Macher Matha Diye Chachra
Tuesday, 5 July 2022
Macher Dimer Bora / Fish Egg Fritters
Fish eggs are a delicacy in Bengali homes during monsoon… as the fish sold in the market mostly comes with eggs.. we generally use Rohu or Catla fish eggs to make fritters / Bora or we make curry with fish egg fritters / Macher Dimer borar Jhol or Macher Dimer jhuri bhaja / Scrambled Fish Eggs or Macher Dimer bhapa / steamed fish eggs.
More common recipe using fish eggs is Macher Dimer bora/ Fish egg fritters..
Rohu or Catla fish eggs are taken, chickpea, salt, onions, green chillies, garlic, coriander leaves (optional) are mixed well with the fish eggs. It’s deep fried. The fish egg fritters are eaten during lunch with dal and rice or as evening snacks.
Ingredients
1 cup Fish eggs / Roe
2 tbsp Chickpeas flour
1 medium size Onion sliced
2 Green Chillies chopped
2 medium size Garlic cloves chopped
Coriander leaves (optional)
Salt to taste
1/4 tsp Turmeric powder (optional)
Oil for deep frying
Method
Wash the fish eggs, take the fish eggs in a bowl, add chickpea flour, chopped onions, green chillies, garlic, coriander leaves (optional), turmeric powder (optional) and salt. Mix all the ingredients together. Keep the batter aside for 5 minutes, meanwhile heat the oil. Once the oil heats up, reduce the flame. Add tbsps of the batter into the oil, on medium low flame fry the fritters until golden brown in colour. Serve the fritters with dal - rice or as snacks.
#fisheggs #roe #fritters #bengalidelicacy #monsoonsnacks #monsoonfood
Friday, 20 May 2022
Aamer Bhapa Sandwich Sandesh
For a Bengali the day begins with sweets and ends with sweets… with every meal a piece of sweet is required and “shesh pate misti chai”… at the end of the meal, a piece of sweet is savoured. But now the times have changed… eating sweets everyday doesn’t happen any more… only on occasions… There are many types of sweets people enjoy… Sandesh is one of them…
Take a blender, add the paneer, condensed milk and cream. Blend the ingredients into a smooth paste, the paste should be of thick dropping consistency. Take a steel container, grease the container with ghee. Take half portion of the paste and spread the paste with the help of a spoon. Close the lid of the container and steam the container for 10 minutes. Once cool remove the container and open the lid. Now spread the jam on the first layer of the sandesh. Add the remaining paste over the jam and gently spread the paste.. add blobs of mango pulp on top of the paste.. with a help of a toothpick or a stick, spread the mango pulp. Close the lid and steam the sandesh for 20 to 25 minutes. Switch off the flame and cool the container, open the container and check. Keep the container in the fridge for an hour, to remove the sandesh from the container, slightly warm the base of the container, take a knife and run around the sides, cover the container with a plate, turn the plate, tap the container 2 to 3 times, the sandesh will be on the plate, take another plate and turn the sandesh, so that the top part of the sandesh will be on the top, cut the sandesh into square pieces.. enjoy
Sunday, 27 March 2022
Mutton Curry / Mangshor Gravy
In earlier days, in most of the Bengali households, Sunday meals were always mutton curry … Mangshor Jhol and rice… I am sure many houses still makes it… but somehow due to the health reasons, nowadays we rarely have red meat at home… today after a long time made mutton curry, a bit different from the regular mangshor jhol… I added the marination as per my mood… marinated the mutton and slow cooked it…
For Marination
Ingredients
500 grams Mutton pieces
1 big size Onion sliced
3 tbsp Onion Birista
5 Garlic cloves
1 small piece of Ginger
1 Green chilli
1/2 cup Hung Curd
Salt to taste
1/2 tsp Turmeric powder
1 tsp Cumin powder
1/2 tsp Coriander powder
1/2 Fennel seed powder
3/4 tsp Garam Masala powder ( ground cloves, cinnamon and green cardamon)
1 tsp Chilli powder
4 to 5 Almonds soaked in water and peeled
1 tbsp Mustard Oil
Method
Grind the birista, garlic, ginger, green chilli and almonds with very little water into a paste. Take a bowl, add mutton, salt, turmeric powder, cumin powder, coriander powder, chilli powder, garam masala powder, fennel seed powder, hung curd, ground paste, sliced onion and mustard oil, mix all the ingredients together, cover and keep it aside for 3 to 4 hours.
For the Mutton Curry
Ingredients
Marinate Mutton
2 Cloves
2 Green Cardamom
1 small piece of Cinnamon
Few Pepper corns
1 Bay leaves
1/4 cup Mustard Oil
1 tsp Ghee
Salt if required
1 tsp Sugar
1 big or more cup of Hot Water
Method
Take a wok, add mustard oil, let the oil heat up, lower the flame and add the ghee, add sugar, bay leaves, cloves, green cardamom, pepper corn and cinnamon. Let it crackle, add the marinate mutton, on medium low flame, cover and cook the mutton and keep adding little hot water stir the mutton occasionally until the mutton is cooked. Add more water as required for the gravy, simmer for 2 to 3 minutes and switch off the flame, serve with rice, roti, paratha etc.
#muttoncurry #indiancuisine #foodie #foodpic #foodlove #foody #cookingathome #foodlover #foodphoto #yummy #foodcoma #foodpassion #recipe #tasty #recipeoftheday #foodblog
Thursday, 26 August 2021
Shola Kochur Korma / Colocasia Esculenta - Taro Corms Korma
Shola Kochu can be cooked in many ways, it can be fried, bata/ mashed, cooked into gravy with fish etc.
Today we are making korma with shola kochu. It’s a simple, yet delicious recipe. This can be eaten with pulav rice or paratha.
Ingredients
8 round pieces of Shola Kochu after peeling
1 medium Onion made into paste
1 tbsp Ginger - Garlic - Chilli paste
1 Green chilli slit
2 Cloves
1 Green Cardamom
1 small piece of Cinnamon
1 Bay leaf
1/2 tsp Cumin seeds
Salt to taste
1/2 tsp Sugar
1/2 tsp Cumin powder
1/2 tsp Turmeric powder
1/2 tsp Chilli powder
1/2 tsp Garam Masala powder
1/2 cup Coconut Milk
2 tbsp Curd
1 tbsp Mustard Oil
1 tsp Ghee
Method
Take the pieces of shola Kochu, poke the pieces with a fork. Pressure cook the pieces of the shola kochu for one whistle. Remove the pieces from the pressure cooker. Heat the mustard oil in a pan, fry the shola Kochu pieces until light brown in colour. Remove the pieces from the pan, in the same pan add the cloves, cardamom, cinnamon, bay leaf and cumin seeds. Let it crackle, add the onion paste, ginger - garlic - chilli paste, salt and sugar. Sauté the masala for a minute, add the curd, cumin powder, turmeric powder, chilli powder and green chilli. Continue to sauté and cook until the oil releases from the masala. Add little water and cook the masala for 2 minutes. Add the shola Kochu pieces, let it cook in the gravy for another minute. Add the coconut milk and let the gravy simmer for another few seconds. Switch off the flame, add ghee and garam masala powder. Garnish with fried onions (optional) and a little coconut milk.
Wednesday, 11 August 2021
Taler Bora / Sugar Palm Fritters
Taler Boras are very popular in Bengal during this month, specially during Janmashtami as it’s supposed to be favourite of Shree Krishna. Ripe sugar plum pulp is extracted and made into various types of traditional sweets like Taler bora, Taler luchi or pitha. The golden pulp of the sugar palm, wheat flour, all purpose flour, semolina or rice flour, sugar, salt and grated coconut is used to make the batter, which is then dip fried to make fritters. Some people add mashed bananas into the batter. This can be enjoyed as snacks, but it’s so delicious that you can’t stop eating until it’s over.
Ingredients
1 Sugar Palm
1/2 cup Wheat Flour
1/2 cup Rice Flour
1/4 cup Grated Coconut
1/4 cup Sugar
1/4 tsp Salt
Oil for frying
Method
Take a bowl, add wheat flour, rice flour, salt and sugar. Add the sugar palm as required to make a thick batter, whisk until the sugar dissolves. Add the coconut, stir and mix the batter well. Rest the batter for 10 minutes. Heat the oil in a wok, drop small portions of the batter into the oil. Fry the fritters until golden brown in colour. Remove the fritters on a paper towel. Enjoy.
Friday, 6 August 2021
Ilish Macher Mathar Bhorta / Ilish fish Head Bhorta
This time my travel to Delhi was a bliss, as we could enjoy Hilsa to the fullest. My sister in law’s cook, belongs to a village in Sundarbans, where the Bangladesh border is very close by. They make Bhorta with fish head at their home. This recipe has been shared by her..
We at home normally make Ilish head with malbar spinach / Pui Saag and vegetables or with kotchur loti / Taro Stolon or with Laau Saag / Bottle Gourd stem or with Cabbage etc. We as urban inhabitants don’t know many rustic dishes that are cooked in the villages.
It’s so scrumptious that just one plate of rice is required to finish the meal.
Ingredients
2 Hilsa fish head cut into 2 halves
1 Big Onion sliced
2 to 3 Garlic Cloves
2 Green Chillies chopped as per your ability to eat spices
Handful of Coriander Leaves chopped
2 Dried Red Chillies
Salt to taste
1 tsp Turmeric powder
1/2 tsp Nigella seeds
Mustard Oil to fry the fish
Method
Apply some salt and turmeric powder to the fish head. Take a wok, add and heat up the mustard oil. Add the fish head and fry the fish head until golden brown in colour from both the sides. The fish head has to be crispy fried. Remove the fish head and keep it aside. Reduce the oil and keep only 1 tbsp of mustard oil in the wok. Add the nigella seeds and dry red chillies, once the nigella seeds crackles and the red dry chillies are roasted well, remove the dry red chillies and keep it aside. In the same wok add the onions and the garlic. Meanwhile once the red chillies have cooled down, crushed them. Sauté the onions until golden brown in colour. Once done, remove the Onions and garlic in a bowl, add the crushed red chillies, chopped green chilli, coriander leaves and salt in the bowl, mix all the ingredients well. Take a mortar and pestle, add the fried head and crush them well into a paste. I have used a grinder to grind the fish head. Add the ground fish into the bowl, now mix all the ingredients very well with hand. Serve this dish with rice. It’s best eaten during lunch.
Thursday, 1 July 2021
Kakara Kosha / Crab Sukha (Bengali Style)
Saturday, 5 December 2020
Steamed Orange Cup Sandesh infused with Orange Jam
Since Oranges are rich in Vitamin C and very good for keeping the cold away in the winters... here is a healthy Bengali sweet dish fusion with oranges and cottage cheese.. to celebrate any moment of your day. Sandesh is a Bengali sweet dish made from cottage cheese... to which I have added home made Orange Jam to enhance the flavour of the orange.
Ingredients
5 medium size Oranges cut into halves
250 grams Paneer / Cottage Cheese / Chenna
1/2 cup Sugar
Pinch of Salt
1/3 cup Condense Milk
Method
- Using a citrus juicer, remove the juice from the oranges, without damaging the orange peel cups.. incase citrus juicer is not available, then remove the orange segments from the orange peel cups and press the segments through a strainer to procure the juice, discard the seeds.. we should get around 2 cups of orange juice. Gently remove the orange pith from the orange cups. Blanch the orange cups in hot water to remove the bitterness from the skin.
- Take a pot, add a cup of orange juice, sugar and salt, let the juice reduce on a low flame, stirring it occasionally until the juice reduces and thickens. Switch off the flame. Keep it aside. Once cool, the orange jam will thicken further.
- Take a blender, add the cottage cheese, condensed milk and the remaining cup of orange juice. Blend all the ingredients together into a smooth paste in a blender.
- Take a steamer, add water into the steamer, set the steamer plate, arrange the orange peel cups on the plate. Pour the liquid into the orange cups. Add a tsp of the orange jam into each of the orange cups. Steam the orange cups sandesh for 15 minutes.
- Remove the steamed orange cup sandesh from the steamer the steamer and cool them a bit, then cool the orange cup sandesh in the fridge, before serving garnish the orange cups with orange jam, dried orange peel and some mint leaves.
- This portion gives 10 Steamed Orange Cup Sandesh.
#dessert #bengalicuisine #cottagecheese #orange #innovativecooking #delicious #yummy #foodphotography #foodie #recipepost #cookingwithlove #homechef #foodoftheday #recipeoftheday
Tuesday, 24 November 2020
Bengali Chicken Stew
The most easy recipe and comfort food, that we most of us in Bengali household must have had as kids on a regular basis and even after growing up we enjoy having it with hot steamed rice..... specially in winters when we get varieties of fresh vegetables in the market and its also made on the days when someone in the family is unwell. It’s made with loads of vegetables like cauliflower, green peas, beans, carrot, potatoes, raw papaya, tomato, onion, ginger, garlic and chicken. We can replace oil with ghee.. then butter is not required.
Ingredients
500 grams Chicken pieces
Few medium size Cauliflower florets
1 medium size Potato cut into cubes
1 medium size Onion sliced
1 medium size Tomato chopped
1 medium size Carrot cut into pieces
Few cubes of Raw Papaya
6 to 8 French Beans cut into pieces (Didn’t have)
Few Green Peas (Didn’t have)
2 Green Chillies (Optional)
4 Garlic crushed
1/2 tsp Ginger paste
Salt to taste
1/2 tsp Pepper powder
1 tsp Sugar
2 Bay leaves
2 Cloves crushed
2 Green Cardamom crushed
4 Pepper corn crushed
1 small Cinnamon crushed
2 Cups Water
2 tbsp Oil or Ghee
1 tsp Butter (Optional)
Method
Take a pressure cooker, add oil, once the oil is hot, add the whole spices (cardamom, cinnamon, cloves and pepper corn), bay leaves, ginger and garlic. Sauté for a few seconds, add the chicken pieces and sauté until it changes its colour. Add the vegetables, stir for few seconds. Add the sugar, salt and pepper powder. Stir and sauté for 2 to 3 minutes. Add 2 cups of water, stir and pressure cook until 3 whistles. Let the pressure release. Open the cooker and add the butter. Serve the stew with steamed rice.
Sunday, 25 October 2020
Kolkata Fish Fry
Thursday, 22 October 2020
Vegetable Chops
Saturday, 12 September 2020
Daab Chingri
This dish is one of the delicacy of Bengal.... The Prawns are cooked in the coconut shell. It’s generally made on occasions. The ingredients used in this recipe are almost same as prawn paturi or prawn bhappa... only difference here is, the coconut water and the coconut meat are added in this recipe and the cooked prawn gravy is filled into the coconut shell and grilled in the oven.
Wednesday, 9 September 2020
Pomfret Macher Tel Jhal