Topse Fish Fry

Ingredients :

1. Topse Fish - 250 gm

2. Salt To Taste

3. Turmeric Powder As Required

4. Lemon Juice - 2 Table Spoon

5. Garlic Paste - 3 Table Spoon

6. Green Chili Paste - 2 Table Spoon

7. Bengal Gram Flour As Required

Methods :

1. Step - 1 , Wash and clean the fish  by  the water  .

2. Step - 2 , Take a bowl . Then add fish pieces , garlic paste , salt to taste , turmeric powder , and lemon juice into the bowl  . Rub all over fish . Cover and marinate for about 2 - 3 hours .

3. Step - 3 ,  To make batter : Sift together gram flour , salt and pinch turmeric powder into a bowl . Gradually add water , stirring constantly to make a smooth batter . Mix .

4. Step - 4 , Heat oil in deep wok on high heat for about 10 minutes . Dip 2  pieces  of  fish  pieces into the  batter . Coat  it very well  . Add one after the other to hot oil . Reduce heat to medium high . Fry till golden brown . Remove and drain excess oil . Fry remaining assembled pieces in the same way , increasing heat after each batch .

5. serve hot .

Every Day Quick Easy Chicken Curry

Ingredients :

1. Chicken - 500 gm

2. Ginger  Paste - 3 Table Spoon

3. Cumin paste  - 2 Table Spoon

4. Garlic ( Peel ) -  5 - 6 cloves &  Paste

5. Coriander Paste - 2 Table Spoon

6. Kashmiri Dry Red Chili Paste  - 3 Table Spoon

7. Onion  5 Pieces , Peel -  Finely Chopped

8. Dry Red Chili Paste  - 2 Table Spoon

9. Mustard Oil As Required

10. Ripe tomato 2 - finely chopped

11. Salt to  taste

12. Turmeric Powder As required

13. Bay Leaf - 2 Pieces

14. Whole Cumin Seeds - 1/2 Tea Spoon

15.oil As Required

16. Garam masala powder - 1 tea spoon

17. Potato 1 Peel - Cut medium size cubes ( optional )

Methods :

1. Step - 1 , Wash  and  clean the chicken pieces and keep aside .

2. Step - 2 , Take a bowl . Then add chicken pieces , add salt to taste , turmeric powder , chili paste , garlic paste , ginger paste , cumin paste , coriander paste , kashmiri dry red chili paste , add finely chopped  tomato and mix  very well . Keep aside .

3. Step - 3 , Take a wok . Then add oil . When oil hot , then add potato cubes . Fry till golden brown . Keep aside .

4 . Step- 2,  Take a wok . Then add oil . When oil hot & start smoke ,Now add bay leaf and whole cumin seeds . Stir for few seconds .  Then add finely chopped onion . Fry till raw smell goes off & fry  till golden brown . Stirring occasionally .  Then add  marinate chicken and  add fried  potato .Mix well . When oil starts separating , then add  hot water and garam masala powder . Mix well . Cover the wok . Cook for 10 minutes or  till chicken is tender .

5 . Serve hot with   rice or  paratha
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Alu Phul kopi Diye Koi Macher Jhol / Koi Fish Curry With Cauliflower And Potato

Preparation Time - 30 Minutes 
Cooking Time -  30   minutes 
Course - Non - Veg / Side dish
Cuisine - Bengali 
Serve - 2 
Author - Paramita's Kitchen   

Ingredients :

1. Koi Fish - 2

2. Ripe Tomato - 1 , finely chopped

3. Cauliflower - 1/2 Bowl , cut into Medium size

4. Potato - 1 , Peel , Cut into Medium Size

5. Kashmiri  Dry  Red Chili - 1 Table Spoon , Paste Or Powder

6. Turmeric  Powder  As  Required

7. Salt As Required

8. Red  Dry Chili Paste - 1 Table Spoon

9. Cumin Paste - 1 Tea Spoon

10 . Coriander Powder - 1 Tea Spoon

11. Ginger Paste - 1 Table Spoon

12. Bay Leaf - 2 Pieces

13. Whole Cumin Seeds - 1/2 Tea Spoon

14. Garam Masala Powder - 1/2 Tea Spoon

15. Mustard  oil  as required

Methods :

1.  Koi  fish wash  under cold  water  . Drain out all the water  and then marinate and   mix it  with  1 tea spoon of salt and 1 tea spoon of  turmeric  powder . Rub  all over the  fish . Cover  and marinate the  fish pieces and keep aside for about  20 - 30 minutes .

2.   Take  a wok . Switch on the flame . Then add oil  in a wok . Heat the  oil . When oil is  hot  put the fishes  into the wok   and fry them both sides  . After one side is done , flip them other sides   and fry for both side .  Take out the fish pieces  from the wok . Fried  fish pieces into the bowl .Transfer to a bowl . Remove  excess  oil  from  fried fish  . Keep a side .

3. In the  Same  oil  and  same wok , add  few   drops  of   oil . Heat for oil 2 minutes . When oil start to smoke . Then add bay leaf  and  whole cumin seeds .   Stir for a few seconds . When cumin seeds begin crackling and  splutter  , add potato pieces , add cauliflower pieces  and add salt to taste . Mix well . Stir . Add finely chopped ripe tomato mix well . Cover the wok . Reduce to  heat very low . Simmer for 10 minutes , or till  vegetables are half  cooked  . Now add turmeric powder . Saute for few seconds . Then add kashmiri dry red chili paste , cumin seeds paste , coriander seeds paste , ginger paste , dry red chili paste . Mix well . Stir . Saute for few minutes , till  the mixture  starts leaving oil  or saute for all spices  till oil separates . Now add fried fish into the masala  or  spices   and add garam masala powder , mix it very  well . Now add 2 cups of  water . Cover the wok  and let  it  cook  on  medium  flame  for  about 10 minutes   .

4.  After 10 minutes , open the cover  of  wok  and when gravy is done , or till vegetables are tender and soft  . Switch off the flame . Pour the fish curry into  a  plate  or  Transfer  the  fish  to a serving plate .

5. Serve hot with steamed rice .


Happy Cooking ,

With Love  ,

Paramita's Kitchen .

Til Ka Ladoo / Til Er Naru / Sesame Candy

Ingredients :

1. Sesame  Seeds - 200 gm

2 . Grated  Jaggery - 180 gm

3. White Oil As Required

Methods :

1. Step - 1 , Take a wok  and add  200 gm sesame seeds  in it . But  on a low heat . On a low flame roast  the sesame seeds . Stir occasionally . When  the sesame seeds pop and change color . On  a low flame  this takes about 4 - 5 minutes . Take Out . Keep aside in a plate .

2. Step - 2 , Now add Jaggery  when the wok is heated up . Cook jaggery  until it melts down . Stir it a few time. Keep on stirring the jaggery so that it dissolves . In the melted jaggery mix roasted Sesame seeds and stir it well or mix the sesame seeds mixture with the jaggery solution very well .  Allow this mixture to cool a bit .

3. Step - 3 , Spread some white oil  in  your palms to form the ladoos . When the mixture is too hot , then wait for some seconds and then make the ladoos Or once the mixture is half cool to take in hand .Make them round ball . Make all the ladoos when mixture is still warm .
4. Serve the ladoo  at room temperature .

Dimer Paturi / Egg Cooked In Banana Leaf / Dim Paturi

Ingredients :

1. Eggs - 2 ( boiled , Peel )

2. Mustard Pate - 3 Table Spoon

3. Poppy Seeds Paste - 1 Table Spoon

4. Mustard oil As Required

5. Onion - 1 ( Peel ) , finely slice

6. Salt To Taste

7. Turmeric Powder As Required

8. Green Chili Paste As Required

9. Banana Leaves  As Required

10. Cotton Thread

11. Grated Coconut - 1 Table Spoon

Methods :

1. Step - 1 , Take a bowl . In a bowl , add the poppy seeds paste , Mustard seeds paste ,grated coconut , onion ,  Green chili paste , Salt To taste , Turmeric powder , add the mustard oil  3 Table spoon  and mix well . Add the boiled egg  into the spices  mixture  and   mix well .  Keep aside  for 1 hours .

2. Step - 2 , Now prepare the banana leaves . Wash and clean the leaves thoroughly. Dry completely with a kitchen towel  . Now in an open flame . keep the leaves one at a time for just 30 seconds or 1 minutes  or until the leaf becomes glossy in color . Set aside . Grease the leaves with few drops of mustard oil and places one steak of eggs on each leaves . Make sure that the spices are well coated on both sides of the eggs .

3. Step - 3 , Now take a non - stick pan and grease mustard oil . When  the oil is hot place the banana leaf  parcels in one layer and close the cover  with an air tight lid and cook on lower temperature for 10 - 15 minutes  each side .

4. Step - 4 , when eggs are done both sides remove them from the flame and place in an plate . When all the parcels will be done serve the closed parcels with steamed rice .

Aar Macher Kalia / Spicy Cat Fish Curry

Ingredients :

1. Aar Mach / Cat Fish  - 300 gm

2. Turmeric Powder as required

3. Salt To Taste

4. Bay Leaf - 2 Pieces

5. Whole Cumin Seeds - 1/2 Tea Spoon

6. Kashmiri Dry Red Chili Pate - 1 Table Spoon

7. Dry Red Chili  Paste - 1 Table Spoon

8. Onion Paste - 1 Cup

9. Ginger Paste - 1 Table Spoon

10. Garlic Paste - 1 Table Spoon

11. Ripe Red Tomato - 1 Pieces ( finely Chopped )

12. Cumin Paste / Powder  - 1 Table Spoon

13. Coriander Paste / Powder  - 1 Table Spoon

14. Garam Masala Powder - 1/2 Tea Spoon

15. Potato ( peel ) - 1 small , cubes

16. Lemon Juice - 2 tea spoon

17. Onion medium ( peel ) - finely chopped

18. Mustard Oil As Required

Methods :

1. Step - 1 , Fish cleaned  and wash . Drain out all the water  and then mix it with 1 tablespoon salt , Mustard oil  1 table spoon , lemon juice 1 table spoon  and Turmeric powder . Rub all over fish cover and marinate . Keep aside for about 15 minutes .

2. Step - 2 , Now add Mustard oil in a wok . When oil hot or when it start smoking  add 2 pieces fish . Fry on both sides till light golden color . Fry remaining steaks in the same way except do not add oil .  Transfer to a bowl . Keep aside .

3. Step -3 , same oil and same wok . Heat for oil 1 minutes . When oil start smoke . Then add potato pieces . Fry on both sides  till golden brown color ( about  2 - 3 minutes on each side ) . Then take them out of the wok .

4. Step - 4 , Same wok and same oil . Heat for oil 2 minutes . Then add whole cumin seeds 1/2 tea spoon , bay leaf  and add crushed cardamom . Stir for a few seconds . When nice aroma comes out . Then add finely chopped onion . Mix well . Saute for 2 - 3 minutes . Fry till golden brown color . Now add onion  paste  and garlic paste  mix well . Keep stirring . Saute for 2 minutes .  Fry till golden brown color . When oil is  starts to completely separates . Then add finely chopped tomato , add salt to taste  and turmeric powder mix well . Saute for 2 - 3 minutes . Then add ginger paste , kashmiri dry red chili paste , dry red chili paste , cumin paste and coriander paste . Mix well . Keep stirring . Saute for all spices till oil separates . Then add fried fish pieces , fried potato pieces , and add garam masala powder 1 tea spoon . Mix well . Keep stirring . Saute for 1 minutes . Then add 2 cups water . Mix well . Cover it . High heat for 5 minutes . When it is start boiling . Then reduce heat to low . Simmer for 10 - 15 minutes . Cook till potatoes are tender and cooked .

5. Step - 5 , After 15 minutes , open the cover . When potato are completely tender and cooked . Gravy is thicken . Then switch off the flame . Transfer to a serving bowl .

6. Serve hot with steam Rice .

Mango Chutney Recipe

Ingredients

1.  2  pieces  raw  mango

2.Salt  to  taste

3.Turmeric  Powder  - 1/4  tea spoon

4.Oil  as  required

5. Panch  Phoron  ( mixed  Spices of  Cumin Seeds , Mustard  Seeds , fenugreek  Seeds , Fennel   Seeds  And  Nigella  Seeds ) - 1/2  tea spoon

6.Sugar  - 4 cups

7. One  pieces  dry  red chili , Cumin Seeds ( Jeera )  1/2  tea spoon , Pan ch  Phoron ( mixed spices of  Cumin seeds , Mustard  Seeds , Fenugreek   Seeds ,  Fennel  Seeds  And Nigella  Seeds ) - 1/2  tea spoon  (  Dry  Roast  And Grind )


        Method


1. First  Step, wash  and  peeling  the   two   pieces of  unripe   mango , then  cut  into  small  slice  pieces.


2.Second  Step, Now  add  oil  in  a  pan  heat  for  oil  2 - 3  minutes , add  Panch  Phoron  ( mixed spices of  cumin seeds , mustard  seeds , fenugreek   seeds , fennel seeds  and  Nigella  seeds )  - 1/2  tea spoon  and  fry  for  all  Masala   1  minutes . Now  add  the  raw  mango  pieces .Fry for  raw  mango pieces  10  minutes ,  cook cover  in   low  flame .Then  add the  1/4  tea spoon turmeric  powder  and  salt  to  taste .Stir for  some  time .

3.Third  Step, now  add  4  cups   sugar  add  1  cup  water, cook in   medium  flame  till the  chutney become  thick .  Cook for  10  minutes.


4.Fourth  Step, Now  Sprinkle  1  tea spoon dry  roasted  powder .  (  one dry  Red chili , Cumin  Seeds ,  Panch  phoron  ( mixed  spices  of  cumin  seeds , mustard  seeds  , fenugreek seeds , fennel seeds ,  and  nigella  seeds .

Vermicelli Pudding / Semai - Er - Payesh / Seviyan Kheer

Ingredients :

1. Cows Milk - 1 Liter

2. Sugar As Required

3. Cardamom Powder - 1/2 Tea Spoon

4. Ghee / Or Clarified Butter - 1 Tea Spoon ( Optional )

5. 1 cup  broken pieces   vermicelli

6. 1 table spoon - cashew nuts

7. Almonds - 2 Pieces ( Finely Chopped )

8. Raisins  - 1 Table Spoon

Methods :

1. Take a 1 cup  water . Then add 1 table spoon  cashew nuts  and raisins . Soak Cashew nuts and Raisins  in water for 2 - 3 hours  and drain the water .

2. Take a pan . Then add 1 table spoon ghee or clarified butter . Then add 1 cup broken pieces vermicelli . Saute for  2 - 3  minutes  .  Take out . Keep aside .

3. Take a pan . Then add milk . Increase heat to high . Bring to boil , stirring constantly ( about 10 minutes ) . Then add fried vermiceilli , add sugar , cardamom powder , add raisins and cashew nuts .  Mix very well . Reduce heat to medium . Stir till sugar is dissolved .

4. Simmer for 20 minutes . Stirring and scraping  the sides occasionally  to prevent skin forming on top and milk thickening on sides . Continue stirring . When milk is completely thickened  . Then switch off the flame . Place  vermicelli pudding  in serving bowl . Sprinkle finely chopped almonds nuts .

5. Serve  cold .

ilish macher bhapa / bhapa ilish / Steamed Hilsa Fish

Ingredients :

1. Hilsa Fish / Ilish Mach - 3 Pieces

2. Salt  to taste

3. Mustard  Oil As Required

4. Slit  green  Chili - 2 pieces

5. Coconut grated and paste  - 1/2 cup

6. Mustard seeds paste -  4 table spoon

7. Turmeric powder  as required

8. Green  Chili paste 1 table spoon

9. Poppy  Seeds Paste - 1 tea spoon

Methods :

1. Step 1 - Ilish mach / Hilsa fish wash and cleaned .

2. Step - 2 , Now  take a bowl . Mix salt to taste and add 1/2 tea spoon turmeric powder . Rub all over fish . Marinate  for  about   5 - 10 minutes .

3. Step - 3 , Take a  tiffin box . Put  the fish pieces or  Add marinate fish , pour 3 table spoon of mustard oil on the top , add slit green  chili 2 pieces , add coconut grated and paste  1/2 cup , add mustard seeds paste 4 table spoon , add green chili paste  1 table spoon  and add poppy seeds paste  1 tea spoon . Mix it very well .  Cover  and close the lid  of the tiffin  box .

4. Step - 4 , Take a wok . Next add 3 cup of water into the wok . Put the tiffin box into the wok  . Cover the wok and close the lid . Reduce to  heat very low  . Cook for 15 minutes . After 15 minutes . Switch off the flame .

5. Serve hot fish  with steamed  rice .

Bengali Style Enchor Er Dalna / Bengali Style Kathal Ki sabji / Bengali Style Potato & Jackfruit Curry ( No Onion & Garlic Recipe )

Kathal dalna  or Raw Jack fruit  curry is an ordinary vegetables curry . It is made  from unripe  jack fruit . It is  a tasty , simple , and ordinary  curry .

In  every  Bengali ,   the   Raw  green jackfruit     is   called   Gachn Patha , it is a meat like taste or  texture   ( Which  means is plants or trees mutton curry )   or (  Which means is  substitute  of vegetables    plant or tree mutton curry )  from  unripe jack fruit . Unripe jack fruit is  substitute for vegetarian  in  Bengali's  . 

Unripe  or young jack fruit  is a very  sticky vegetables . This vegetables  difficult  part is peeled  from  unripe jack fruit  skin . Then also difficult part is cutting  from  unripe jack fruit .

Chop , Cutlet , Kathal kofta , Kather dalna or jack fruit curry , Kathal Biryani  , Dal , and  Enchor chingri ( unripe jack fruit  curry with prawn fish )    is  made from unripe jack fruit . Jack fruit tree is popular  in South -  East Asia  ( like  Bangladesh , Sri lanka   ,  India, Philippines , Indonesia , Thailand and  Vietnam ) .

Unripe jack fruit is  tasteless and bit sour  of taste .  Unripe jack fruit is a Summer Special Vegetables .  

This curry  is made  from raw green jack fruit , potato , tomatoes , bay leaf and others spices . It  is a without  onion and garlic  the  curry . It is  easy to make  from unripe jack fruit .It is a  tomato and garam masala  based  curry recipe .

While  you are finishing  the cutting  to unripe jack fruit . You should soak  in  of  water  to cut  unripe jack fruit pieces . You can also along as   added  few drops of oil in water .  Unripe jack fruit is  a hard vegetables . 

It is a 4 in 1 recipe . First part is peeled and cutting unripe of  jack fruit . It is a trouble and difficult part from unripe jack  fruit .

Next part is boiled  methods  of unripe jack fruit  pieces .  Third  part is  drain and strain water from boiled  unripe jack fruit . Fourth part is  curry methods of boiled unripe jack fruit . So , this  process  is long .

But this curry taste is awesome and unique . The   curry is also popular in India and Bangladesh . Ripe jack fruit is  also tasty fruit  . 

Main ingredients is  potato and unripe jack fruit . It goes very well  with rice and Indian bread . This curry  is a side dish . Jackfruit  is good sources of  Antioxidants , Vitamins , and Minerals . Jack fruit is good for Diabetics patients .

This curry serve  is as during lunch .

Here is Full of Recipe   ( How To Make Unripe Jack fruit Curry With Potatoes )

Ingredients :

1. Raw  Jack fruit /  Kathal  -  1 medium  bowl , (  peel , Cut  into  Medium size Cubes or pieces )

2. Potato  - 1 , ( peel , cut  into  medium size cubes )

3. Salt  To Taste

4. Sugar - 1 Table Spoon ( optional )

5. Turmeric Powder As Required

6. Mustard  Oil  As  Required

7. Bay leaf  - 2 Pieces

8. Crushed  Green Cardamoms  - 2 Pieces

9. Whole cumin  Seeds - 1 tea spoon

10. Kashmiri dry red chili paste or powder - 2 table spoon

11. Curd / yogurt ( beaten )  -  1/2 cup  or half  cup

12. Ripe Tomato - 1 finely chopped

13. Cumin  Powder  or Cumin Paste - 2 Table Spoon

14. Coriander  Powder  or Coriander  Paste - 1 Table Spoon

15.  Dry  Red  Chili Paste -   1  Table Spoon

16. Garam  Masala Powder - 1 Table Spoon

17. Ginger  Paste - 2 Table Spoon

18. Ghee / Clarified Butter - 1 Table Spoon

Methods :

1. Step - 1 , Take a pressure cooker . In the pressure  add the jack fruit , salt  and  turmeric powder and  pour  water  mix it very well  . Cover and  close the lid  and  pressure  cook  till  2 whistles , Switch off the flame . Keep  aside . Once  pressure is    releases .  Open the cooker . Drain the water and strain it  from boiled unripe jack fruit . Transfer Raw Jack fruit  in  a  bowl .

2.  Step - 2 , Take a wok .Then add oil . When  oil  is  completely hot .  Add  potatoes  and  fry till light yellow . Stirring  occasionally . When  potatoes are done . Take  them out from the wok . Remove and drain potatoes .

3. Step - 3 , In  same oil  and  heat  the  oil .  While oil is completely hot . Then add bay leaf , whole cumin seeds and add  green  crushed  cardamom . Stir for a few seconds  .  Then add boiled jack fruit ,  add salt  to taste and add finely chopped  ripe  tomato  and saute  till  10 minutes . Reduce heat very low . Stirring  occasionally .

4. Step - 4 ,  Then add turmeric powder , saute till  2 - 3 minutes . Next add sugar ( optional ) . Saute till few seconds . Now add  Ginger paste 2 table spoon , cumin paste or cumin powder  2  table spoon , coriander paste or powder  1 table spoon , kashmiri dry red chili paste or powder  2 table spoon , dry red chili paste  1 table spoon and add  curd / yogurt  1/2 cup . Mix it  very well . On  medium  flame .  Fry  till oil starts to separate  from  sides . Then add fried potatoes  and add 1 table spoon garam masala powder . Mix well . Then pour  2 cup of  water into the curry  . Mix it very well . Cover the wok .

5. Step - 5 , After 10 minutes , when potatoes are tender and raw jack fruit are soft   . Then switch off the flame . Now  add 1 tea spoon of  ghee / clarified butter  into the curry .  Mix well . Transfer in  a serving bowl .

6. Serve hot .

Enchor Diye Cholar Dal / Kacche Kathal Ki Chana Dal / Bengal Gram With Raw Jackfruit

Enchor  Diye  Cholar  Dal  is a  delicious  and  unique  of  taste  .  It is  a traditional  Bengali Recipe .
Made  with  raw green  jack fruit , Bengal gram  lentil , bay leaf , whole cumin seeds , gram masala powder and others spices .  Main ingredients  is raw green  jack fruit  and  bengal gram . You can  serve as  during  lunch .

It goes well  with steam rice  , chapatis  and Indian bread   and  phulkas . My personal choices is  it goes  very well  with steam rice .

You would  not be  disappointed  this dish . Pulses or dal is  complete protein food . Pulses  are good sources  of protein  , carbohydrates , iron  and micro nutrients .

As well  it is  a no onion  and no  garlic dish . You can along  serve as  to guests  and  friends .

Jack fruit  has high  sources  of Antioxidants , Vitamins ,  and  Minerals  .

My  grand mother used to  made  this  dal  during Summer  Season .  She   would   cooked    tasty  dal  often  .  She   would  added  to  hing (  Asafoetida  )  in  dal's  .

You will like it .  You will love it . Recipe is here  of  How to make Bengal gram  with Raw Green Jack Fruit .

Ingredients :

1. Enchor /  Raw Kathal /  Raw Jackfruit ( Peel and cut into medium size cubes ) - 1 medium size   bowl ,  and then   boiled

2. Bay Leaf - 2 pieces

3. Whole Cumin seeds - 1 tea spoon

4. Whole dry red chili - 1 pieces

5. Whole   crushed cardamom  seeds  - 1 pieces

6. Kashmiri dry red chili paste - 1 table spoon

7. Whole Dry Red Chili Paste - 1 Table Spoon

8. Ginger Paste -  2  Table spoon

9. Cumin Powder or  Cumin Paste -  1 Table Spoon

10 . Coriander  powder or coriander  paste - 2 Table spoon

11. Salt To Taste

12. Turmeric Powder As Required

13. Sugar - 1 table spoon ( optional )

14. Mustard Oil As Required

15. Garam Masala Powder - 1 Table Spoon

16. Ripe Tomato - 1 , finely chopped

17. Bengal Gram / cholar dal / chana dal ( boiled ) - 1 bowl

18. Cinnamon - 1 crushed

Methods :

1. Take a wok . Then add oil . When oil  is completely  hot .  Switch  on the flame . Then add  Whole dry red chili 1 pieces  , bay leaf , whole cumin seeds , cinnamon , and add whole crushed  cardamom . Fry till 1 minutes or stir for a 1 minutes .  Then add boiled  raw kathal /  or raw jack fruit and add ripe chopped   tomato into hot oil   . Saute  till  5 - 6 minutes  on  medium flame . After 5 minutes , then add salt to taste into  boiled jack fruit  . Mix well . Then add turmeric powder  and  add 1 table spoon of sugar . Mix well . Saute  till   raw jack fruits are soft  and tender .

2. Step - 2 , Then add  kashmiri dry red chili paste  1 table spoon , add  whole dry red chili paste 1 table spoon ,  ginger  paste  2 table spoon , cumin powder or cumin paste  1 table spoon , coriander powder or coriander paste  2 table spoon and add  garam masala powder  1  table spoon . Mix well . Saute and fry spices   until   oil  is  separates . Then pour  the boiled  dal  and  pour  2 cup  of water  . Mix well .  Cook  until  high flame 5 minutes .    Then  reduce to  the  flame . Simmer for 10  - 15 minutes . Cover  it .

3. Step - 3 , After 10 minutes , open the cover . Meanwhile  dal is thicken . Then switch off the flame . Transfer to a serving bowl .

4. Serve hot with steam rice .

How To Make Homemade Curd / Homemade curd

Ingredients :

1. Cows Milk - 1 Liter

2. Curd Or Yogurt - 100 gm  ( Whisk It Very Well )

Methods :

1. Take a Heavy Bottom Pan . Switch on the flame . Then add Milk . Keep stirring . Medium Flame . When Milk Half  Thicken . Then switch off the flame .  Allow it to cool . When its become lukewarm . Then pour the milk into a bowl and add whisk curd / yogurt into the milk  . Mix it well . Cover the bowl and close the lid . Transfer the bowl in a warm place  and let it rest for 10 - 12 hours .


2. After 12 hours , open the cover . Serve it . You Can be use home made curd healthy breakfast , vegetables preparation or Raita . 

Bhapa Sandesh / Steamed Home - Made Cottage Cheese Fudge

Ingredients ;

1. Fresh  Chena / Chana / Cottage Cheese  - 1 Bowl

2. Sugar Powder ( optional ) - 1 Tea Spoon

3. Whole Cardamom Seeds Powder - 1 Tea Spoon

4. Ghee ( clarified  Butter Or  Butter ) - 1 Table Spoon

Methods :

1. Take a Flat Steel plate . Then add chana / chena / cottage cheese , add powder sugar  1 tea spoon and add whole cardamom seeds powder . Mix well .  Now start kneading with your palm . Knead it for 15 - 20 minutes . Make a smooth paste . Keep aside .

2. Step - 2 , Now take a steel tiffin box . Grease the box with ghee or butter . Now pour the mixture into the box . Keep aside .

3. Step - 3 , Take a wok . Switch on the flame . Then add half liter water . When it's start boiling  and place the container very carefully . cook on medium heat for about 20 - 30 minutes .Cover the wok and close the lid .  Once it is done . Then switch off the flame . Keep aside at least  1 hours . Once it cool .  Now put the  tiffin box  into the refrigerator for  4 - 6 hours  or refrigerate  at least  4 - 6 hours .

4. Step - 4 , After 4 - 6 hours , cut it into  the pieces .

5. Serve chilled or room temperature .

Nolen Gurer Choto Rasogolla / Cottage Cheese Small Size Or Mini Balls Dumplings In Date Palm Jaggery Syrup

Ingredients :

1. Cows  Milk  - 1 Liter

2. Lemon Juice As Required

3. Nolen Gur / Gur / Date Palm Jaggery - 1 Bar Or  700 Gm

4. Water - 1 Liter

5. Refined flour / maida - 1  tea spoon

Methods :

1. Step - 1 , Take  a wok or kadai . Then add milk in a wok . keep stirring . Heat milk in a wok  and bring it to boil for about 10 minutes . After 10 minutes , when its starts boiling add  lemon juice  and wait  for the milk curdle completely . Then switch off the flame and let it cool  for  30 minutes . Once it cool , then pour over a thin cloth and tie it with a tight knot . Wash  ( chena / chana / paneer / or fresh cottage cheese well using cloth under  cold running water  to remove  lemon juice  flavor , press  out  or drain out excess water . Take in a steel plate and press down .

2. Step - 2 ,   Take a  round steel plate . Then add chana/ chena / paneer / cottage cheese  , and add  add  1  tea spoon  spoon  refined flour /   maida    . Mix  it very well . Knead  the  ( chana / chena / panner / cottage cheese )  with the heel of   your palm  for  10 - 15   minutes ,  until it become soft and smooth .

3. Step - 3 , Now make a smooth soft lemon size small  balls  or round size small balls . Then make 30  balls from the chana/ cottage cheese / chena dough .   Keep  aside .

4. Step - 4 , Now take a wok or kadai . Switch on the flame . Then add 1   liter water  and add  nolen gur / date palm jaggery  . Mix it very well . Bring  to boil on high heat  stirring till  gur / date palm jaggery  is dissolved .  When  gur / date palm jaggery  is dissolved . Then add raw rasogolla balls   to gur / date palm jaggery  syrup water one by one very carefully . High flame  for  about  20 minutes . After 20  minutes  , Reduce heat very low . Simmer for 10 minutes . cover it .

5. Step - 5 , After  30 minutes , open the cover . Stir .  You will notice the rasogollas  are double  in  their size . Switch off the flame . Transfer to a bowl and cover the bowl  . Keep  aside rasogolla in nolen gur / date palm jaggery  syrup for at least  6 - 8  hours .

6. Step - 6 , After  8  hours ,  place  rasogolla  in serving plate .

7. Serve at room temperature  or cold .

Pabda Macher shorshe Bata Jhal / Cat Fish With Mustard Seeds Flavored Gravy

Preparation Time -   15 minutes 
Total Preparation Time -  15 minutes   
Cooking Time -  20     minutes 
Course -  Non Veg  / side dish 
Cuisine -  Indian / Bengal  
Serve -  3  
Author - Paramita's Kitchen   

Ingredients :

1. Pabda Mach / Pabo Fish Or Cat Fish - 4

2. Salt To Taste

3. Mustard Oil As Required

4. Turmeric Powder As Required

5. Whole  Mustard  Seeds  Paste - 1 Cup

6. Green Chili Paste - 2 Table Spoon

7. Slit Green Chili - 2 Pieces

8. Whole Nigella  Seeds /  Onion Seeds / Kalonji / Kalojeera - 1 Tea Spoon

9. Poppy seeds paste - 1 table spoon

10. Water as required 

Methods :

1.  Wash and clean the   fish  under running   water . Drain the water from fish .

2. Marinate  and  mix  with  salt and turmeric powder . Rub all over fish . Keep the cover  and marinate  at least 30 minutes . Keep a side .

3.  Take a wok or kadai . Switch on the flame . Then add oil . Heat for oil  2 - 3 minutes . When oil is   smoking  and  hot  . Now  put the fishes  one  after  one  into the hot  oil  and fry them . After one side is done , flip them and fry other side . Do not over fry . Transfer to a bowl . Keep  aside .

4. To  the  same oil & same wok . Heat for oil 2 minutes . Temper  1 tea spoon  of   whole nigella seeds / kalojeera / kalonji  and add  2  pieces  of  slit green chili  . Stir for a few seconds . Allow  the spices  to  splutter  .  Now add whole mustard seeds paste  , poppy seeds  paste ,  green  chili paste ,  salt to taste and add  a pinch  of  turmeric powder   . Mix well . Saute for  2  minutes . When  oil  starts  to  separates  from  sides  of  pan  .  Now add 1 cup  of  water . Mix  well . Cover the wok . Cook  till  15 minutes on medium flame .

5. Once   Gravy  starts  to  thick   and fish are done  . Then add 1 Tea spoon  of   mustard oil  into  the  fish  curry . Mix  well  . Switch off the flame . Transfer to a serving plate .

6. Serve hot with steamed rice .

Happy Cooking ,

With Love  ,

Paramita's Kitchen .

Chum Chum Bengali Sweets

Ingredients :

1. Cows Milk - 2 Liter

2. Sugar -  700gm -  1 Kg

3. Whole Cardamom Seeds Powder - 1 Tea Spoon

4. Lemon Juice As Required

5. Refined Flour  ( Maida )  - 3 Table Spoon

Methods :

1. Step - 1 , Take  a wok or kadai . Then add milk in a wok . keep stirring . Heat milk in a wok  and bring it to boil for about 10 minutes . After 10 minutes , when its starts boiling add  lemon juice  and wait  for the milk curdle completely . Then switch off the flame and let it cool  for  30 minutes . Once it cool , then pour over a thin cloth and tie it with a tight knot . Wash  ( chena / chana / paneer / or fresh cottage cheese well using cloth under  cold running water  to remove  lemon juice  flavor , press  out  or drain out excess water . Take in a steel plate and press down .

2. Step - 2 ,   Take a  round steel plate . Then add chana/ chena / paneer / cottage cheese  , add  3 table spoon  refined flour /   maida   and add 1  tea spoon cardamom seeds powder . Mix  it very well . Knead  the  ( chana / chena / panner / cottage cheese )  with the heel of   your palm  for 15 - 20  minutes ,  until it become soft and smooth .

3. Step - 3 , Now make a smooth soft lemon size balls . Then make 20 balls from the chana/ cottage cheese / chena dough . Take each chana ball ,  and give  them oblong shape .  Keep  aside .

4. Step - 4 , Now take a wok or kadai . Switch on the flame . Then add half liter or 1/2 liter water  and add  sugar . Mix it very well . Bring  to boil on high heat  stirring till  sugar is dissolved .  When  sugar is dissolved . Then add chum chum sweet to sugar syrup water one by one very carefully . Low flame for 5 minutes . After 5 minutes  ,  medium heat  and  cover the wok or kadai ( about  20 minutes ) .

5. Step - 5 , After  20 minutes , open the cover . Stir . Switch off the flame . Transfer to a bowl and cover the bowl  . Keep  aside chum chum in sugar syrup for at least 3 - 4 hours .

6. Step - 6 , After  4 hours ,  place chum chum  in serving plate . Garnish with raisins .

7. Serve at room temperature  or cold .

Chingri Macher Kalia / Spicy Prawn Fish Curry

Preparation Time -   15 minutes 
Total Preparation Time -  30  minutes  
Cooking Time -   45   minutes 
Course -  Non -  Veg  
Cuisine -Bengali
Serve -  5 
Author - Paramita's Kitchen    

Ingredients :

1. Prawns Fish  / Chingri Mach - 300 gm

2. Curd / Yogurt ( whisk )  - 1/2 or Half ,  Cup

3. Kashmiri Dry Red Chili Paste - 2 Table Spoon

4. Whole Dry Red Chili Paste - 1 Table Spoon

5. Whole Cumin Seeds Paste - 1 Table Spoon

6. Whole Coriander Paste - 1 Table Spoon

7. Ginger Paste - 2 Table Spoon

8. Garlic Paste - 2 Table Spoon

9. Mustard Oil As Required

10. Turmeric Powder As Required

11. Salt To Taste

12. Garam Masala Powder As Required

13. Green Cardamom ( Crushed ) - 1 Pieces

14. Brown Cardamom ( Crushed ) - 1 Pieces

15. Cinnamon ( crushed ) - 1 Pieces

16. Clove ( Crushed ) - 1 Pieces

17. Bay Leaf - 2 Pieces

18. Whole Cumin Seeds - 1/2 Tea Spoon

19. Onion 2 Medium ( peel ) - Finely Chopped

20.  Water As Required

21. Potato 1 ( peel ) , cut small size cubes

22. Ripe tomato 1 medium , finely chopped

23. Ghee ( clarified butter ) - 1 table spoon

24. Jaiphal ( Nutmeg ) - one pinch

25. Mace ( javitri ) - one pinch

Methods :

1.  Peel  the Prawn fish . Wash and clean  the prawns  with  water . Take a bowl . Then add prawn fish  into a bowl  . Marinate with turmeric powder  and  add  salt . Mix it very well .

2.  Take a wok or kadai . Switch on the  flame . Then add oil into wok  . Heat for oil 2 - 3 minutes . When oil  is  smoking  . Then add  fish one by one into hot oil  . Fry  the  prawn fishes till golden brown  in color . Take them out from the wok or kadai . Then fried prawn fishes , transfer to a bowl . Remove excess oil . Keep aside .

3. To  the  same oil & same wok , add  potato cubes .   Fry till golden brown in  color . Take out them  . Transfer fried potato pieces bowl . Remove excess oil .

4.  Then add few  drops oil  into wok . Heat for oil 2 minutes . When oil is  completely hot . Then add bay leaf 2 pieces ,  whole cumin seeds 1/2 tea spoon , add cloves ( crushed ) 1 pieces , add green cardamom 1 pieces , brown cardamom 1 pieces , cinnamon  ( crushed ) 1 pieces . Stir for a few seconds . When all  spices are crackling . Then add  finely chopped onion and stir fry till transparent . Next add garlic paste . Saute for 2 - 3 minutes . Next add whisk  curd  into wok . Mix it  well  . Saute for 2 minutes .Then add kashmiri dry red chili paste , dry red chili paste , cumin paste , coriander paste ,  ginger paste, salt to taste , add turmeric powder   and  add finely chopped  ripe tomato .  Mix  it very well . Oil  starts to separates from the sides of the wok  . Then also  add fried potato , fried  prawn fish , add garam masala powder , add jaiphal ( nutmeg ) ,  and add  mace ( javitri )  powder pinch , Mix well . Keep stirring . Next  pour   2 cup of  water .
Mix well . Cover the wok .  Cover  and cook  till prawn fish and potatoes are tender . ( about 10 - 15 minutes ) . Cook till 15 minutes on medium flame .

5.  After 15 minutes . Open the cover . When prawn fish and potatoes are completely tender and cooked . Then add  ghee ( clarified butter )  1 table spoon . Mix well . Switch off the flame . Transfer to a serving plate .

6. Serve hot with  steamed  rice .

Happy Cooking ,

With Love  ,

Paramita's Kitchen .

Cholar Daler Ghugni / Spicy Bengal Gram Curry

Ingredients :

1. Chana Dal / Bengal Gram  / Cholar Dal  - 1 cup

2.  Kasmiri Dry Red Chili Paste  / Powder - 2 Table  Spoon

3. Dry Red Chili Paste / Powder  - 1 Table Spoon

4. Sugar - 1 Table Spoon

5.Whole  Cumin  Seeds  Powder /    Paste  - 1 Table

6.  Whole Coriander  Seeds  Powder /  Paste - 1 Table Spoon

7. Ginger Paste - 2 Table Spoon

8. Garlic Paste - 3 Table Spoon

9. Onion  - 2 medium , peel , ( finely Chopped )

10 . Ripe Tomato - 1  ( finely chopped )

11.  Salt  To Taste

12. Turmeric Powder As Required

13. Garam Masala Powder - 1 Table Spoon

14. Potato 1 , Peel , ( cut medium sizes cube )

15. Oil  As Required

16. Bay Leaf - 2

17. Whole  cardamom - 2 ( crushed )

18. Whole Cumin Seeds - 1 Tea Spoon

Methods :

1. Step - 1 , Rinse , clean and wash dal . Soak the dal  2 - 3 hours . After  2 - 3 hours , drain the water .

2. Step - 2 , Take a pressure cooker . Turn  on the flame . Now add dal , turmeric powder , add oil ,  and add water . Cover and close the lid . Pressure cook for 1 - 2 whistles  or until dal  are half soft  , half cooked   and   half  tender . Then switch off the flame . Keep aside for  10 -  15 minutes .

3. Step - 3 ,  After 10 - 15 minutes , open the pressure cooker cover , dal all done . Keep aside . Transfer to a bowl .

4. Step - 4, Take a wok . Switch on the flame . Then add oil . Heat for oil 2 - 3 minutes . When oil is  hot and smoke . Then add bay leaf 2 pieces , Whole cumin seeds 1 tea spoon and add  whole cardamom ( crushed ) - 2 pieces . Stir  for  a few seconds . When nice aroma comes from spices  . When crackling ,  Then add cubes potato and fry till golden color . Then add finely chopped onion and fry till light golden color . Stirring  occasionally . Then add turmeric powder , add sugar 1 table spoon   and  salt  to  taste ,  saute for 2 minutes .  Now add chopped ripe tomato   fry till  tomatoes are soften . Then  add  ginger paste 2 table spoon  , garlic paste  3 table spoon , kashmiri dry red chili paste or powder  2 table spoon , dry red chili paste or powder 1 table spoon  , whole cumin seeds paste or powder 1 table spoon  , whole coriander seeds paste or powder  1 table spoon  ,  and add garam masala powder  1 table spoon . Mix it very well .  When oil shows separately or when oil start separating from the spices or masala . Then  add  boiled  dal & 2 cup water . Mix well . Keep stirring .

5. Step - 5 , When dal bring to boil or when it is  start boiling . Then  Reduce  heat  to  very  low  . Simmer  for  10 - 15 minutes . Cover the wok . Cook  till dal and potatoes are tender .

6. Step - 6, After 15 minutes , open the wok cover . When potatoes are tender and dal  is thicken . Then switch off the flame . Transfer to a serving bowl .

7. Serve hot with Indian  breads , paratha , chapatti , luchi or steam rice .