Showing posts with label Bengali Ranna. Show all posts
Showing posts with label Bengali Ranna. Show all posts

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… 

Sandesh is a type of sweet made with Channa / Paneer, that has originated in Bengal… and it’s the popular sweet of Bengal. Varieties of Sandesh are available at the mistano bhandar / sweet shops…. Rose Sandesh, kacha gola, jol bhora, kodapak, chocolate sandesh, malai sandesh etc. 
Here we will make Sandesh with Mango.. 
Summer means Mangoes in any form… be it icecream, barfi, laddu or Sandesh… 
Here we have taken full cream milk and have curdled the milk… to make the chana… at home…full cream paneer from the milk dairy  can be also used. The middle layer of the Sandesh is homemade mango Jam… and fresh homemade mango pulp is used on the top layer.. 
Condensed milk should be used less as we will also use mango jam… that will make the sandesh sweet. 
The end result will be delicious creamy  Sandesh with mango.. 


Ingredients 
250 grams or a cup of homemade Channa / paneer 
1/4 cup or as per the sweetness required Condensed Milk 
1/2 packet of  Amul Fresh Cream 
4 tbsp of Mango Jam
2 tbsp Mango pulp 
1/4 tsp of Ghee

Method 

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)



While driving towards the outskirts of Mumbai during the rainy season, we get to see land filled with water getting ready for the rice cultivation, small water streams and small water bodies flowing around.. there are lots of small fish and mud crabs that you get to see being sold by the locals which are freshly caught. They are great in taste. We managed to get  some mud crabs and cat fish. 
Here is a recipe of  Kakara Kosha. It’s a Bengali way of making crab Sukha..  
While cleaning the crabs, separate out the crab legs from the body, gently crush them. Keep the crab fat and eggs in separate bowl.    

Enjoy this dish with rice or paratha. 

Ingredients 
5 medium size Crabs cleaned 
Keep the crab fat / tomalley and crab eggs separately 
2 medium size Onions sliced 
1 big Tomato chopped 
5 to 6 Green Chilli crushed 
10 to 12 Garlic Cloves crushed 
1 medium piece of Ginger crushed 
2 Bay leaves 
1 Green Cardamom 
2 Cloves 
1 small piece of Cinnamon 
1 tsp Turmeric powder 
Salt to taste 
1 tsp Sugar 
1 tsp Cumin powder 
1 tsp Coriander powder 
1 tsp Kashmiri red chilli powder 
1/2 tsp Garam masala powder 
1 tsp Ghee
1/2 cup Mustard Oil 
1/2 cup Water 



Method
Add salt and little turmeric powder into the crabs and mix them. Take 1/4 cup of Mustard oil, let it heat, on a medium flame stir fry the crabs until it changes its colour. Remove and keep it aside, add the remaining oil in the same wok, add the cloves, cinnamon, cardamom and bay leaves, stir, add the sliced onions, sauté the onions until translucent, in between add salt and sugar, continue to cook. Add the crushed ginger - garlic and chillies, stir and continue to cook for a minute, add the  chopped tomato, stir, add turmeric powder, cumin powder and coriander powder. Stir and continue to cook, add Kashmiri red chilli powder. Cover and cook, stirring occasionally until the oil release. Add the crab fat and crab eggs if any. Stir and cook for another minute. Add the water, let it simmer, add the crabs. Stir and continue to cook for 2 minutes. Add the ghee and garam masala. Let it cook for another minute. Once done switch off the flame. Enjoy the crab bhuna with rice or paratha. 

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

 


Kolkata Fish Fry 
It is one of the Bengali Delicacy made during occasions and celebrations. Normally mostly at home fish fry / mach Bhaja is frying the fish with salt and turmeric, but the marinated fish that is crumb coated and deep fried is made very rarely at home. Bhetki or Telapia is used for this dish. This dish is served with Kasundi and Onion. 
Ingredients 
6 pieces of Boneless Fish Fillets cut into rectangular or square shapes
Juice of one small Onion Paste 
1 tsp Garlic paste
1/2 tsp Ginger Paste
1/2 tsp Chilli paste 
Juice of 1/2 Lemon 
Salt to taste 
1/2 tsp Pepper powder
1 Egg beaten with little salt 
3/4 cup Bread Crumbs
Oil to Fry 
Method
Marinate the fish with lime juice and salt, keep it aside for 15 minutes. Then add onion juice, ginger - garlic paste, chilli paste and pepper powder. Let it marinate for at least an hour. Take the bread crumbs on a plate. Take a marinated fish fillet, dip it in egg and coat the fish with bread crumbs, repeat the process by dipping the fish in egg and again coat it with bread crumbs. Shape the fish properly from the sides. Heat up the oil, on a medium low flame fry the fish until golden brown in colour. Remove the fish on a paper towel. Serve hot with onion and mustard sauce / Kasundi.



Thursday, 22 October 2020

Vegetable Chops

 



This year Durga Pujo and Pet Pujo both are to be celebrated within the four walls of our home. It’s better to be safe than sorry. Thanks to the technology that there are live streaming of rituals, performances and zoom adda from any part of the world that you are situated in. 
As this year pet pujo is at home.. hence I made vegetable chops without onion and garlic to cherish the memories of the last year Durga Pujo .. it is served with Kasundi and salad 

Ingredients
1 cup grated Beetroot
1 cup grated Carrots
2 grated Boiled Potatoes
1 or 2 chopped Green Chillies
1/2 tsp grated Ginger
Few Raisins
Few broken Cashew nuts 
Salt to taste 
1 tsp Bhaja Masala powder ( 1/2 tsp Cumin seeds, 1/2 Coriander seeds and 1 dry red chillies - Roast it and grind it in a grinder)
1/2 tsp Garam Masala powder
1/2 tsp Cumin powder 
1/2 tsp Cumin seeds
1/2 tsp Sugar
1 Bay leaf
2 tsp Ghee
4 tbsp  Corn flour or Maida  + 1/4 cup or little more Water mix to make a slurry 
1 cup Bread crumbs 
Oil to fry 

Method
Take a pan, add Ghee, let it melt, add the cumin seeds, bay leaf, green chillies and grated ginger. Sauté it for few seconds. Add the cashew nuts and raisins, sauté until the cashews turn light brown in colour. Add the beetroot, carrot, potato, sugar, salt, cumin powder and garm masala powder. Stir and cook all the ingredients together until the ingredients binds well. Add the bhaja masala and mix the ingredients again. Switch off the flame, remove the mixture into a plate and let it cool down. Take lemon size portion from the mixture and give the ball a oval shape, repeat the process. Take the slurry and the bread crumbs. Dip the chops into the slurry and then coat the chops with the bread crumbs, repeat the process one more time. Heat up the oil in a wok, add the chops into the oil, fry the chops on a medium flame until golden brown. Remove the chops on the paper towel. Serve the chops with salad and Kasundi. 

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. 

There are different ways of making it.. many people add onion paste and  ginger paste while cooking the gravy... but I haven’t added these ingredients... Many a times after grinding the mustard, the dish taste bitter, to avoid bitterness, please strain the mustard paste. If you don’t have oven, it can be made in the pressure cooker. 



Ingredients 
500 grams big size Prawns, cleaned and deveined 
4 Green Chillies slit
1 Garlic clove
3 tbsp Tender Coconut Meat (Malai)
3 tbsp Mustard seeds 
Salt to taste 
1 tsp Turmeric powder 
1 cup Coconut Water
3 tbsp Mustard Oil 


Method 
Take a grinder and add coconut meat, 2 green chillies, garlic, mustard seeds, salt, 1/2 tsp turmeric powder and 3/4 cup coconut water to make a fine paste. Take a strainer and strain the paste and add remaining coconut water into the paste. Take a wok, add mustard oil and let it heat up. Meanwhile add salt and remaining turmeric powder on prawns and mix the ingredients together. Add the prawns into the hot oil, let the prawns cook until it changes its colour, add the remaining 2 green chillies and continue to cook for few seconds, pour the paste and continue to cook for a minute. Switch off the flame, take the coconut shell, add the cooked prawn gravy into the coconut shell, cover the top part of the coconut shell with foil, grill the daab chingri at 180 degrees celsius for 15 to 20 minutes in a preheated oven. Once done let the coconut shell cool down a bit in the oven, remove the coconut shell from the oven, remove the foil and serve the daab chingri with steamed rice. 
Incase Otg is not available, the coconut shell can be steamed in the pressure until 2 whistles. 

Wednesday, 9 September 2020

Pomfret Macher Tel Jhal


This is a quick and easy Bengali recipe to go with steamed rice. This dish is one of our family’s favourite dish, my mother use to make it. It’s supposed to be bit spicy and tangy.

Ingredients 
1 big size Pomfret cut, sliced and cleaned 
1 medium size Tomato chopped 
2 to 3 Green Chillies slit
Few Coriander leaves chopped 
1/2 tsp Nigella seeds 
Salt to taste 
3/4 tsp Turmeric powder 
1/2 cup Mustard Oil to fry the fish
Few drops of Mustard Oil to drizzle  

Method 
Take the sliced pomfret pieces, apply 1/2 tsp turmeric and salt, heat the oil and fry the fish slices until brown in colour. Remove the fried fish pieces, keep it aside. Remove the excess oil and keep around 2 tbsp oil in the wok. Add the nigella seeds and green chillies. Sauté the nigella seeds for few seconds. Add the chopped tomato, salt and remaining turmeric powder. Stir and cook until the chopped tomato is mushy. Add a cup of water and let the gravy simmer. Add the fish pieces and continue to cook for 2 to 3 minutes more. Switch off the flame, sprinkle the chopped coriander leaves and drizzle little mustard oil over the gravy. Serve this dish with steamed rice. 


 

Sunday, 6 September 2020

Ilish Macher Bhappa


After a long time we managed to get Ilish from an online cold storage. We were very thrilled, after all it’s called the Macher Raja... King of Fish in Bengal, as it’s the tastiest fish. The fish was delivered whole, we had to clean and cut the fish... and I love cutting the fish. So quickly got into action, geared up with the cutting tools, cut the fish and made Bhappa Ilish - one of the classic traditional dish made with Ilish. 

 



Ingredients 
6 pieces of Ilisha Fish
1 Garlic Cloves
4 to 6 Green Chillies as per the spiciness you require 
Salt to taste
1 tsp Turmeric powder 
1/2 tsp Chilli Powder - Optional 
1 tbsp Fresh or Desiccated Coconut  -  optional 
2 - 3 tbsp Mustard seeds 
1 tsp Poppy seeds - optional
2 tbsp Curd 
1 1/2 tbsp + 1//2 tsp Mustard Oil 




Method 
To make a paste, add mustard seeds, poppy seeds, coconut, 2 green chillies, garlic, salt and curd in a grinder and grind all the ingredients with little water into a paste. Strain the paste. Take fish pieces and apply salt chilli powder and turmeric powder on the fish, pour the paste and mustard oil on over the fish and coat the fish well with the paste. Add slit green chillies. Close the container and steam the fish for 10 - 15 minutes or add water in the pressure cooker, place the cooker stand and place the closed container inside the cooker and pressure cook with 2 whistles. Once done, drizzle the remaining mustard oil and serve it with hot steamed rice. 

Wednesday, 8 July 2020

Misti Aloor Pata R Chingri Macher Mathar Chorchori


This is a very traditional Bengali recipe that’s cooked only at home and not commonly found in restaurants... we had grown sweet potato in our balcony pot... after 4 months we got some sweet potatoes and sweet potato leaves... I was extremely happy... 
Prawn head Chorchori is made normally with Malabar spinach, potatoes, sweet potato. brinjal and pumpkin with fish head or prawns or small fish but since I got sweet potato leaves, I made the dish with this leaves and sweet potato... some brinjal too can be added to this dish. Fish can be avoided and can be made only vegetarian. Only turmeric, salt and Mustard oil is used to cook this dish along with some garlic, onion and green chillies. 
A plate of steamed rice and this dish is enough to satisfy our souls... this dish will taste more delicious if eaten on the next day... 



Ingredients 
1 big bowl of Sweet Potato leaves washed and cut into pieces 
1 big Sweet Potato washed and peeled 
1 big size Onion sliced 
5 to 6 Garlic cloves crushed 
4 to 6 Green Chillies slit 
1 bowl of Prawn head / after cleaning one kg of prawns or any small fish cleaned and marinated with 1/2 tsp turmeric and Salt. 
Salt to taste 
1/2 tsp Turmeric powder 
4 tbsp  + 1 tsp Fortune Mustard Oil



Method 
Cut the sweet potato into medium thin strips.. in Bengali we say Shoru kore kata... it was fun to use the boti after a long time. 
Take a wok, preferably a iron wok... I used steel wok as I was cooking on induction-stove. Add 3 tbsp Mustard oil. Let the mustard oil heat up. Fry the marinated prawn heads until crispy. Remove and keep it aside. Add 1 tbsp of Mustard oil into the same wok. Add sliced onion, garlic and green chillies together. Stir fry the onion until soft and translucent. Add the sweet potato. Stir and cook for a minute. Add the salt and turmeric. Stir and add 1/2 cup of water. Stir and let it simmer for a minute. Add the sweet potato leaves. Cover and continue to cook until the water has reduced and the vegetables are  almost cooked. Open the lid and gently stir the vegetables. Add the prawn heads and stir it gently. Cover and cook for another 1 minutes. Open the lid and the stir it gently. Switch off the induction. Before serving drizzle mustard oil. Serve the dish with steamed rice. 




Saturday, 27 June 2020

Macher Chop / Fish Chop


This is a popular dish of Bengal. It’s served during occasions / celebrations as starter or with evening tea / cha, when the family and friends comes together for an informal meeting / adda which is a quintessential part of Bengal
Macher chop is made with any big size fish like Rahu, Katla, Bhetki, Aar mach etc. the fish is boiled with salt and turmeric, deboned and mashed. Boiled potato is used for binding the mixture. Fish and the potato are cooked with spices and a lemon size portion of the mixture is taken, it’s given an oval shape, dipped in egg and coated with bread crumbs. It’s then fried until golden brown in colour. It’s served with mustard dip / Kasundi and tomato ketchup along with some sliced cucumber and onion. 




Ingredients 
250 grams Rahu or Katla or Bhetki or any big fish with less bones.. boiled with salt and 1/2 tsp turmeric. Debone the fish and mashed 
1 big size Potato boiled and mashed 
1 medium size Onion chopped 
2 Green Chillies chopped 
1 tsp chopped Coriander leaves - optional 
1/2 tsp Ginger paste 
3/4 tsp Garlic paste 
1/2 tsp Cumin Seeds 
Salt to taste 
1/2 tsp Sugar
1 tsp Chilli powder 
3/4 tsp Cumin powder 
3/4 tsp Garam Masala powder 
1/4 tsp Chaat Masala 
1 Egg beaten with little salt
3/4 to a cup of Bread crumbs 
1 tbsp Mustard Oil 
Oil for frying



Method 
Take a pan, add mustard oil, add the cumin seeds, let it crackle. Add the onion, chopped greeen chillies, ginger paste, garlic paste, salt and sugar. Stir and sauté the ingredients for 2 minutes or until the onions become soft and translucent. 
Add the mashed fish, mashed potato, chilli powder, cumin powder and garam masala powder. Stir and cook the ingredients on low medium flame until all the ingredients bind together. We can add 1 tsp chopped coriander leaves - (optional). 
Take a small portion of the mixture, roll and check if it’s forming a ball. Remove the mixture from the flame and allow it to cool. 
Take 1/2 of the bread crumbs on a plate. 
Take lemon size portion from the fish mixture. Give it a oval shape, repeat the process. Now take a oval shape chop and dip it into the beaten egg, remove and coat the chop with the bread crumbs. Once when one round of coating is done, repeat the process of coating the chops with egg and bread crumbs again for the second time. Take oil in a kadai / wok. Let the oil heat up, on a low flame fry the chops until golden brown. Once the chops are fried, remove the chops on the paper towel. Sprinkle the Chaat masala on the chops. Serve the chops with cucumber, onion, mustard dip / Kasundi and tomato ketchup.



Saturday, 23 May 2020

Amer Jhal Aachar



This is a spicy raw mango pickle from Bengal. It’s made without cooking, The pickle is with wet paste,  dry spice powder and mustard oil. This pickle can be eaten by rice dal, paratha or luchi.

Wet Paste
Ingredients 
3 tbsp Mustard seeds
10 Green Chillies
2 inches of Ginger cut into pieces 
1/2 cup Vinegar 

Method 
Grind all the above ingredients into a paste.

Dry Spice Powder 
Ingredients 
2 tsp Cumin seeds
2 tsp Coriander seeds 
2 tsp Fennel seeds
1 tsp Nigella seeds
1/4 tsp Fenugreek seeds
5 Dry Red Chillies

Method 
Dry roast all the ingredients, cool it and grind the ingredients into a powder. 

Jhal Achaar 
Ingredients 
1 kg Raw Mango washed, dried and cut into medium size pieces 
1 tsp Turmeric powder 
1 tsp Kashmiri Chilli Powder 
2 tbsp grated Jaggery 
Wet paste
Dry spice powder 
1/2 tsp Dry Roasted Panch Phoran 
3 to 4 Roasted Dry Red Chillies 
Mustard Oil enough to soak the mango pieces

Method 
Take the mango pieces, add the turmeric and salt. Spread the mango pieces on a cloth and sun dry it for 3 to 4 hours. Heat the mustard oil and cool  the mustard oil down. Take the mango pieces in a bowl, add the salt, chilli powder, dry spice powder, jaggery and wet paste. Mix all the ingredients together very well. Add the mustard oil and transfer the pickle in a clean glass jar. Add the dry roasted panch phoran and roasted dry chillies. Keep it in the sun for few day. Keep a check, if required add more salt. Once ready the mangoes will become soft in oil. 







Aam Tel


This is a mango and spiced flavoured oil, that is used in Bengali Cuisine. This oil is used for mashes vegetables that we call bhate or used to flavour puffed rice that is eaten for snack.

Spice Powder
Ingredients 
1 tsp Panch Phoran
1 tsp Mustard seeds
1 tsp Coriander seeds
2 Red Dry Chillies 

Method
Roast all the ingredients together and let it cool, dry grind the ingredients into powder.

 Aam Tel
Ingredients 
1 medium size Raw Mango washed, dried and cut into medium size cubes.
1/2 tsp Panch Phoran Roasted
4 Whole Red Dry Chillies Roasted
Dry spice powder
Salt to taste
1/2 tsp Turmeric powder
1 cup Mustard oil, heated and cooled down

Method
Take the mango pieces, add turmeric and 1 tsp salt, rub the mangoes well, spread the mango pieces on a clean cloth and dry it for 2 to 4 hours under the sun. Take all the ingredients and the mango pieces in a bottle. Keep it in the sun for few day. It’s ready to be used.

Aam Kasundi


Kasundi is a very popular mustard pickle used in Bengal and it is made by fermenting mustard seeds and spices in a mud pot. In modern times it’s highly used as an accompaniment with the chops, cutlets and various fried snacks. It’s also used in cooking. Traditionally it’s was made with lots of rituals and many restrictions were followed while making the Kasundi. Now it is made at home with ease. There are many spices added to the Kasundi. Apart from traditional Kasundi there are now many ways and ingredients used in making the Kasundi. 
Here I have made Aam Kasundi. 

Ingredients 
1 big size Raw Mango washed, peeled and cut into small pieces 
4 Green Chillies 
2 small pieces of Ginger
1/4 cup Yellow Mustard seeds 
1/4 cup Black Mustard seeds
Salt to taste 
1/2 tsp Turmeric powder 
1 tsp Sugar 
1/4 cup Vinegar 
Normal temperature boiled water depending on the requirement

Method 
Take a grinder jar, add yellow mustard seeds, black mustard seeds, green chillies, raw mango pieces, ginger, salt, turmeric powder and sugar. Add vinegar and water little at a time blend it into a fine paste. The paste has to be of dropping consistency. Take a glass jar, pour the Kasundi paste. Close the lid and keep it in the sun for few days. Check the Kasundi every day, incase if you find the salt is less than you can add salt. Stir it with a clean dry spoon. 

Monday, 11 May 2020

Pangasius (Indian Basa) Maccher Aloo Pholkopir Jhol


Pangasius (Indian Basa) Maccher Aloo Pholkopir Jhol - Aaaahaaaaa ... it’s heaven having it with one plate of steamed Rice... it’s been some time that, I was craving for fish very badly ... yesterday my husband managed to order online from Fresh to Home and finally today morning it was delivered. Couldn’t wait... immediately cooked this fish the traditional Bengali way... The regional dishes are simple but always divine.
This curry can be made with any other fish like Rahu, Katla, Bhetki etc.. it can be made only with potatoes. Cauliflower can be replaced with pointed gourd...


Ingredients
500 grams Pangasius cut pieces, washed and apply turmeric and salt...
2 Medium size Potatoes peeled and cut into medium size chunks
1 Medium size Cauliflower cut into medium size florets
1 Medium size Onion cut into big pieces
1 Medium Tomato cut into big pieces
4 Garli Cloves
2 Inch Ginger cut into pieces
4 Green Chillies slit
Salt to taste
1/2 tsp Sugar
1/2 tsp Turmeric powder
1 tsp Cumin powder
1 tsp Coriander powder
1 tsp Garam Masala powder
1/2 tsp Cumin seeds
2 Bay leaves
1/2 tsp Ghee (optional)
1/2 cup Mustard Oil for frying the fish and making the curry

Method
Dip the cauliflower and potato in hot salt water for 5 minutes and drain out the water. Make a paste with the tomato, onion, garlic, ginger and 2 green chillies. Take a wok, add oil, let the oil heat up, reduce the heat to medium flame. Add the marinated fish and fry until light golden brown in colour. Remove the fish from the oil. In the same oil add the potatoes and cauliflower, add little salt and turmeric powder. Stir fry the potatoes and the cauliflower until it changes it’s colour. Add the cumin seeds, bay leaves and the 2 remaining green chillies,  stir and cook for a minute. Add the paste, sugar and little more salt to taste. Continue to cook for 2 minutes more. Add the cumin powder, coriander powder and the garam masala. Here if you want you can also add red chilli powder, but I haven’t used it. Stir and cook for 2 to 3 minutes more. Now add around 2 1/2 cups of water.. let the curry simmer until the vegetables are cooked. Add the fried fish.... let it simmer for another 5 minutes more. Switch off the flame, drizzle ghee on top and serve it hot with steamed rice.


Thursday, 19 March 2020

Crispy Fritters made with home grown Spinach and Pumpkin flowers...



When you have vegetables growing in your small balcony, it’s happiness to eat your home grown vegetables. You can feel the freshness and taste of the vegetables. Here is a snack or a side dish recipe made with pumpkin flowers and spinach that had grown in our place. Fritter is crispy and delicious snack that can be made with different vegetables that are dipped in chickpea and rice flour batter. It is then deep fried until crispy and golden brown in colour.

Ingredients
10 to 12 small size Spinach leaves
10 to 12 Pumpkin flowers
6 tbsp Chickpea Flour
3 to 4 tbsp Rice Flour
1 Green Chilli finely chopped
Salt to taste
1/4 tsp Turmeric powder
1/4 tsp Nigella seeds
1/2 tsp Poppy Seeds
Water as required
Oil to fry

Method
Take a bowl, add chickpea flour, rice flour, salt to taste, turmeric powder, nigella seeds, poppy seeds and green chilli. Mix the ingredients well. Add little water at a time and mix the ingredients into a batter. It should be semi - thick dropping consistency. Keep it aside for 5 minutes, meanwhile heat up the oil in a wok. Dip the pumpkin flower or spinach one at a time and fry them on a low medium heat until crispy and golden brown in colour. Remove the fritters on a paper towel and serve it hot.