Komro Pata Diye Ilish Macher Bhorta
Monday, 18 July 2022
Komro Pata Diye Ilish Macher Bhorta
Komro Pata Diye Ilish Macher Bhorta
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
Wednesday, 11 May 2022
Shahi Murg Korma
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.
Thursday, 1 July 2021
Kakara Kosha / Crab Sukha (Bengali Style)
Wednesday, 4 November 2020
Ilish Macher Lejar Bhorta / Hilsa Fish Tail Bhorta
Wednesday, 9 September 2020
Pomfret Macher Tel Jhal
Saturday, 11 July 2020
Chaman Olu / Cottage Cheese and Potato
It’s a Kashmiri dish that is made with cottage cheese and potato. It’s served with rice. It’s a very simple dish, yet very delicious.
I have adapted the recipe from Ms. Purnima Kachru’s cook book.
We enjoyed the dish with hot steamed rice.
Ingredients
250 grams Cottage cheese cut into medium size cubes
1 big size Potato cut into thick roundels
4 Green chillies slit
1/2 tsp Turmeric Powder
1/2 tsp Ginger Powder
1 tsp Fennel seed Powder
1 pinch Asafoetida
Salt to taste
1 Black cardamom crushed
2 Cloves crushed
2 Green Cardamom crushed
1 1/2 tbsp Curd
1 1/2 tbsp Milk
1/2 cup Mustard Oil
1 tbsp Ghee
1 1/2 cup Water
Method
Take a wok, add mustard oil, heat the oil. Reduce the flame. Fry the cottage cheese until the edges are golden brown in colour. Take a pot, add water, add salt and turmeric powder. Add the fried cottage cheese into the water. Now fry the potato roundels and add the potato roundels into the water. Add ginger powder, fennel powder, asafoetida and black cardamom. Place the pot on the gas stove and cook the ingredients on medium heat until the water reduces into half. Beat the curd along with the milk. Pour the milk - curd into the pot, stir the gravy constantly and cook for 5 minutes. Remove the gravy from the flame. Take ghee in a pan, let it heat, add the green cardamom and cloves. Sauté and pour the ghee into the gravy. Add green chillies to garnish. Serve the dish with steamed rice.
Friday, 13 March 2020
Kumro Pata Diya Chana Bhapa / Steamed Paneer with Pumpkin Leaves
Saturday, 23 November 2019
Baked Chingri Begun
1 small Onion or 1/4 part of the Onion
Sunday, 12 August 2018
Chatpata Murgh
Tuesday, 31 July 2018
Punti Maccher Chorchori
Thursday, 19 July 2018
Dimer er Bati Chorchori
Thursday, 12 July 2018
Pur Bhora Komroni
These are stuffed Pumpkin Fritters. Normally in Bengal we have pumpkin pieces dipped into gram flour batter and deep fried. Here I have added a stuffing between the two pumpkin pieces, then dipped it into the batter and fried. I have added prawns in the stuffing but prawns can be omitted... for vegetarians. This dish goes well with hot steaming rice.
For the Stuffing
Ingredients
* 10 pieces of Prawns
* 2 tbsp Mustard seeds
* 1 1/2 tbsp Poppy seeds
* 1 tbsp Fresh or Desiccated Coconut
* 1 Garlic
* 1 or 2 Green Chillies as per the requirement
* Salt to taste
Method
Add all the above ingredients into a grinder. Avoid water, if required then add a tbsp of water and continue to grind. Grind it into a coarse thick paste.
For Komroni
Ingredients
* Pumpkin cut into 30 square thin pieces
* Stuffing
* 3/4 cup Rice flour
* 3/4 cup Gram flour
* 1/4 tsp Nigella seeds
* Salt to taste
* Mustard Oil for deep frying
Method
Take a bowl, add rice flour, gram flour, salt and nigella seeds. Add water little at a time and whip into a thick dropping consistently. Keep the batter aside. Heat the oil in a pan. Meanwhile take a pumpkin piece. Apply the stuffing onto the pumpkin slice. Take another pumpkin piece and cover the stuffing. Press the pumpkin slice from top, so that while frying the pumpkin pieces don’t open up. Repeat the process with other pumpkin pieces. Take the pumpkin pieces, deep it into the batter and fry it until golden brown from both the sides. Eat it hot with hot steaming rice.
P.S. I have not peeled the pumpkin, but you can peel it. Try to cut it into a thin slice.
Fresh Coconut is preferable, if you don’t have then use desiccated coconut.
Thursday, 22 February 2018
Tawa Maachli
Wednesday, 13 December 2017
Ram Rochak Tarkari
Monday, 6 November 2017
Manji Pulimuchi
Friday, 3 November 2017
Phulkopir Roast
Saturday, 14 October 2017
Gondhoraj Chicken Bhappa
