Bengali Style Fried Rice / Bengali Fried Rice

Preparation Time -   4  hours 
Total Preparation Time - 4 hours  30  minutes  
Cooking Time -   30   minutes 
Course -   Vegetables  
Cuisine - Bengali 
Serve -   3   
Author - Paramita's Kitchen   


Ingredients :

1.  Basmati Rice -  1 cup
2. Carrot - 2
3. Beans - 20
4. Green Peas - 3 table spoon
5. Cauliflower - 1 ( Cut into
6. Cashew nuts - 2 table spoon
7. Raisins - 2 table spoon
8. Ghee as required
9. White oil as required
10 Cardamom -  7 - 8
11. Bay Leaf - 2
12. Sugar  - 1 table spoon
13. Salt to taste
14. Cinnamon - 2 sticks
15. Cloves - 3
16. Water  as required 

Methods :

1. Wash  and  clean the vegetables under running water .

2. Peeled  the  carrot of  skin .  Remove the carrot  top of portion . Cut and remove the  carrot  end of portion . Cut into thin in pieces . Keep a sides .

3. Cut  and  remove  beans end of portion . Cut into 1/2 inches pieces .

4. Heat  oil in a pan . Once oil is hot . Now add carrot in a pan . Fry till light golden brown . Take out the fried carrot from hot oil .

5. Now add cauliflower one after one into hot  and mix well . Fry until golden brown in  color . Take out  cauliflower from hot oil . Keep a side .

6. Next add beans into hot . Fry till light brown in color . Take out from hot oil .

7. Now add raisins and cashew nuts . Mix well and fry till few minutes . Remove  from hot oil . Keep a sides .

8. Wash and clean the basmati rice under running  cold  water  thoroughly .

9. Strain and drain the water of basmati rice .

10. Now dry the basmati rice . Let the dry basmati rice  for about 2 - 3 hours . It will take 2 - 3 hours .

11. Heat ghee in a non stick handi . Once ghee starts to melt .

12. Now add bay leaf , cinnamon   , cardamom , and cloves  and fry till golden brown on low flame .

13. Next add  soak basmati rice , fried cashew , fried vegetables and fried raisins . Mix well .

14. Now also add salt to taste , sugar and mix well .

15. Pour 2 cups of hot water and mix well . Cover and close lid . Cook for 15 minutes on  medium flame .

16. Once water is evaporated  . Rice is completely cooked .

17. Now switch off the flame .

18. Serve hot .

Happy Cooking ,

With Love  ,

Paramita's Kitchen .

Ilish Macher Matha Diye Pui Saager Chanchra Tarkari / Bengali Style Ilish Macher Matha Diye Pui Saag / Bengali Style Malabar Spinach Cooked With Hilsa Head

Preparation Time -   30  minutes 
Total Preparation Time - 30  minutes  
Cooking Time -   40     minutes 
Course -  Non -  Vegetables  
Cuisine - Bengali 
Serve -   4   
Author - Paramita's Kitchen   

Ingredients :

1. Potato -  2
2. Pumpkin - 300 gm
3. Malabar Spinach - 500 gm
4. Eggplant - 1
5. Ridge Gourd - 2
6. Pointed Gourd - 3 - 4
7. Hilsa  Fish  Head - 2
8. Ginger paste - 2 table spoon
9. Red chili powder - 1 tea spoon
10. Green chili paste - 1 table spoon
11. Cumin Powder - 1 table spoon
12. Coriander powder - 1 table spoon
13. Panch  Foron - 1/2 small tea spoon
14. Grated coconut - 1/2 cup
15. Sugar - 1 tea spoon
16. Oil As required
17. Salt to  taste
18. Turmeric powder as required 

Methods :

1. Wash and clean the fish  head  under  running water .

2. Marinate the fish  with turmeric powder and salt . Rub the fish head . Cover and marinate for about 30 minutes . Keep a side .

3. Cut and remove the malabar spinach of few portion  of   hard  steam  part   . Cut into small in pieces or  cut into finely  chopped  . Keep a side .

4. Wash and clean the potato . Remove the skin . Cut into thin slices .  Keep a side .

5. Wash and clean the eggplant . Remove the top of eggplant . Cut into medium slices in pieces . Keep a side .

6. Wash and clean the ridge gourd . Remove the hard skin . Cut into thin slices .

7. Wash and clean the pointed gourd . Remove the both of portion  of end . Cut into slices in pieces . Keep a side .

8. Wash and clean the pumpkin . Peel off the skin and cut into  medium  in cubes . Keep a sides .

9. Heat oil in a wok on medium flame .

10. Once oil is hot . Now add fish head one after one . Fry till in golden color .Once done . Take out the fried fish head from hot oil . Keep a side .

11. In the same oil . Now add panch phoron and stir for few seconds on high flame .

12. Next add  pumpkin , eggplant , potato , pointed gourd and salt .Mix well  . Cook till 2 minutes .  Next add turmeric powder and mix well . Saute till raw smell goes off from turmeric powder .

13. Meanwhile , in a bowl add ginger paste ,  red chili powder ,  green chili paste , cumin powder , few  drops of water  and coriander powder . Mix and combine well .  Make  a spices or masala  mixture . Keep a side .

14. Pour the spices mixture into vegetables . Mix well . Saute till oil starts to separate from the sides of the wok .

15. Next also add  chopped  malabar spinach , sugar   and  grated coconut   into  spices  and mix well . Cover the wok . 

14.  Let the vegetables cook for  20  minutes till the vegetables are soften and cooked  on high flame .

15. Meanwhile , open the cover and vegetables are done .

16. Once  water is evaporated .

17. Meanwhile add fried  fish head into the wok  . Mix well .

18. Cook for another 5 minutes in low flame .

19. Switch off the flame .

20. Your curry is ready to serve .

21. Transfer the curry into a serving bowl .

22. Serve hot with steamed rice .

 
Happy Cooking ,

With Love  ,

Paramita's Kitchen .

Aloo Phulkopi Diye Bhetki Macher Jhol / Fish Curry With Potato And Cauliflower

Preparation Time -   20 minutes 
Total Preparation Time - 20 minutes  
Cooking Time -   40   minutes 
Course -  Non - Veg  Curry / side dish 
Cuisine -  Bengali   
Serve -  3  
Author - Paramita's Kitchen   


Ingredients :

1. Bhetki  Mach / Bekti Fish /  Barramundi Fish   - 6 steaks
2. Potato -  1 ( remove the skin and cut into medium slices )
3. Cauliflower - 1 (  Cut the florets into big chunks )
4. Gram Masala powder - 1 small  tea spoon
5. Bay leaf - 2
6. Cumin seeds - 1 tea spoon
7. Mustard oil as required
8. Salt to taste
9. Turmeric powder as required
10. Kashmiri dry red chili powder  - 1 table spoon 
11. Dry red chili powder - 1 table spoon
12. Tomato - 2
13. Cumin powder - 1 table  spoon
14. Coriander powder - 1  table spoon
15. Ginger paste - 1 table spoon 

Methods :

1. Wash  and  clean  the fish under running cold water .

2. Marinate the fish  with turmeric powder  and salt  . Rub the fish by hand . Cover and  Keep a side . Marination for about 20 - 30 minutes .

 3. Pour  enough  oil  in a pan . Once oil is smoking . Now add one after one fish steaks . Fry till light golden in color . Take out the fish from pan .

4. Now add potato pieces into the pan . Fry till golden  in color . Remove the  potato from hot oil .

5. Next add cauliflower and pinch of salt   into the hot oil . Mix well .  Fry  till golden in color on medium or low flame . Take out the cauliflower from hot oil . Keep a side .

6. Now add cumin seeds and bay leaf . Stir well . Fry till few minutes . Once spices start  to splutter .

7. Next add finely chopped tomatoes and adjust  salt to taste . Mix well . Once tomato pieces are mushy and soft .

8. Also add turmeric powder and mix well . Saute until raw smell goes off from tomatoes .

9. Meanwhile in a bowl add cumin powder , ginger paste , coriander powder , kashmiri dry chili powder , dry red chili powder , and add  water . Mix well  and  combine .  Make a paste  from masala .

10. Now  pour  spices or masala paste into pan  and mix well . Saute till oil starts to separates from the sides of the pan .

11. Next add fried cauliflower and potatoes  into  the  pan . Mix well .

12. Now  carefully  drops fried fish steaks  one after one into the pan  and mix well .

13. Pour  water into the pan  and mix well . 

14. Cover the pan  and  cook for 10 - 15 minutes .

15. Meanwhile , open the cover of pan . Gravy has thicken consistency .

16. Potatoes and cauliflower are done  and softened .

17. Now add gram masala powder and mix well .

18. Cook for another 5 minutes in  low flame .

19.  Switch off the flame .

20. Your fish curry  is  ready  to  serve .

21. Serve hot with steamed rice .

Happy Cooking ,

With Love  ,

Paramita's Kitchen .

Lau Diye Koi Mach / Koi Fish With Bottle Gourd Curry / Bengali Style Koi Fish Curry With Bottle Gord

Preparation Time - 30 Minutes 
Cooking Time -  45  minutes 
Course - Non - Veg
Cuisine - Bengali 
Serve - 4
Author - Paramita's Kitchen   

Ingredients

1. Koi mach / Koi  Fish  - 6
2. Bottle Gourd - 1
3. Ripe Tomato - 1 ( cut into very finely chop )
4. Salt to taste
5. Turmeric powder as required
6. Kashmiri dry red chili powder - 1 table spoon
7. Cumin powder - 1 table spoon
8. Coriander powder - 1 table spoon
9. Mustard oil as required
10. Slit green chili - 4
11. Water as required
12.  kalo jeera /   Nigella seeds   - 1 small tea spoon

Methods :

1. Wash and clean the bottle gourd . Peel the skin of bottle gourd . Cut the top of bottle gourd . Cut into very finely chopped .

2. Wash and clean the fish  under running  water  . Marinate the  fish  with salt and turmeric powder all over the fish . Rub the fish and marination  for about 30 minutes .

3. Pour oil into a pan  and  heat the oil . Once oil is hot . Now add  one after one fish  into hot oil  and fry on both sides  till light golden   . Take out  the fish from pan . Fry  remaining steaks in the same way except do not add oil .

4. In    the  same oil  and temper with  1 small  tea  spoon  of   kalo jeera /   Nigella seeds    and slit green chilies . Stir well . Once  spices  starts  to    splutter .

5. Next  add  finely chopped  bottle gourd  and finely chopped  ripe tomatoes . Mix well . Sprinkle salt all over the bottle gourd . Cook till 10 - 15 minutes on  high flame . Cover and close the lid .

6.  After 15 minutes , open the cover of pan . Once bottle gourd  pieces  are soft and half tender .

7. Now  add turmeric powder  and mix well . Saute till  raw smell goes off  .

8. Next add cumin powder , coriander powder , kashmiri  dry chili powder  and mix well . Cook till 2 minutes .

9. Now also add  fried fish pieces and pour 1 cup of water . Mix well . Cover and close the lid of pan . Cook  till 10 - 15 minutes .

10. 15 minutes later and open the cover of pan . Meanwhile  water  is  evaporated   from bottle gourd  and fish . Fish is soft and done . Bottle gourd  is done . Now fish is ready to serve .

11. Pour the fish curry in a serving bowl .

12. You can  also serve  with  hot rice .

 
Happy Cooking ,

With Love  ,

Paramita's Kitchen .

Bengali Style Chuno Macher Chorchori / Bengali Style Small Fish Curry With Vegatables

Preparation Time - 30 Minutes 
Cooking Time - 30 minutes 
Serve - 3 

Ingredients :

1. Small Fish - 300 gm ( I have used in this recipe small prawns , small Puti fish and small Mourola Fish )
2. Eggplant / begun - 1
3. Pointed gourd - 4
4. Ridge gourd - 1
5. Potato - 1
6. Ripe tomato - 1 ( Cut into finely chopped )
7. Bay leaf -2
8. Whole cumin seeds - 1/2 tea spoon
9. Cumin powder - 1 table spoon
10. Onion - 3
11. Garlic paste - 3 table spoon
12. Ginger paste - 1 table spoon
13.Coriander powder - 1 table spoon
14. Kashmiri dry red chili powder - 1 table spoon
15. Dry red chili powder - 1 table spoon
16. Salt to taste
17. Turmeric powder as required
18 . Oil As required
19. Water as required
20. Finely chopped fresh coriander leaves - 2 table spoon 

Methods :

1.  Wash and clean the eggplant . Now cut and remove on the top of eggplant . Cut few portion of eggplant  . Cut into thin slices of  eggplant .

2. Wash and clean the pointed gourd . Cut and remove few  end of  portion of pointed gourd . Cut into thin slices .

3. Wash and rinse the potatoes . Peeled  the potatoes of skin .   Cut into thin slices .

4. Peeled  the onion of skin . Cut into very thin slices .

5. Wash and clean the pointed gourd . Peeled  the pointed gourd of few portion . Cut into thin slices .

6. Wash and clean the ridge gourd . Peeled   of few part  of skin of ridge gourd . Cut into thin  slices .

7. Wash and clean the fish by water . Marination  fish with turmeric powder and sprinkle salt all over the fish . Rub the fish and marination for about 30 minutes . Cover and keep a side .

8. Heat oil in a wok . Once oil is hot . Now  add fish and fry till golden color  and  crispy on  both sides  . Take out the fish from hot oil . Keep a side .

9. Now add  bay leaf and a pinch of whole cumin seeds . Fry till spices are crackle and splutter   and roast well  .

10. Now add  thin onion pieces and fry until onions are golden brown .

11. Next add  vegetables  one after one , finely chopped ripe tomatoes  and sprinkle salt all over the vegetables .  Saute till vegetables are soft and tender on low flame . Cover the wok  and cook for 10 minutes .

12. After 10 minutes , vegetables are done . Vegetables  are half cook  and  soft .  Now add turmeric powder all over the vegetables and mix well . Saute till raw smell goes off  from turmeric powder .

13. Now also add 3 table spoon of garlic paste and 1 table spoon of ginger paste and mix well . Saute till few minutes  on high flame . 

14. Next add 1 table spoon of coriander powder , 2 table spoon of finely chopped fresh  coriander leaves ,  1 table spoon of kashmiri dry red chili powder , 1 table spoon of dry red chili powder , 1 table spoon of cumin powder and sprinkle few drops of water  all  over the fish and mix well . Saute till oil starts to separates from the sides of the wok . Once oil and  spices are separates completely .

15. Next also add fried small fish and pour 2 cups of water .Mix well . Cook for 10 minutes  on medium flame . Cover and close the lid .

16. After 10 minutes , meanwhile open the cover of wok  . Gravy is thicken and maximum water is evaporated from fish curry . Vegetables  are soft  and tender .

17. Now switch off the flame .

18. Pour the curry in a serving bowl .

19. Serve hot with rice .

Happy Cooking ,

With Love  ,

Paramita's Kitchen .

Paneer Rezala / Paneer Rezala Recipe

Ingredients :

1. Paneer / Cottage Cheese - 300 gm ( cut into cubes )
2. Curd / yogurt - 100 gm ( whisked )
3. Poppy seeds paste - 4 table spoon
4. Bay Leaf -2
5. Green chili paste - 1 table spoon
6. Onion paste -  1 cup 
7. Whole  dry red  chili - 4
8. Whole slit cardamom - 4 ( roughly crushed )
9. Cashew nut paste - 1  table spoon
10. Ghee / clarified butter - 1 table spoon
11. White oil as required
12. Salt to taste
13. Sugar - 1 tea spoon
14. Cloves - 2
15. Cinnamon stick ( dalchini ) - 1 inch stick 

Methods :

1. Heat oil in a pan .  Once it is heated up . 

2. Now add one after one paneer cube / cottage cheese cube and fry till few seconds on low flame . Remove paneer from pan . Put the paneer cube in a bowl . Keep a side .

3. Temper with  2 pieces of bay leaf ,  2 pieces of cloves , cinnamon ,  4 pieces of whole dry  red chili , 4 pieces of cardamom and stir for few seconds on low flame . Saute until the spices are roasted well .

4.  Now add 1 cup of onion paste . Saute till golden brown  and raw smell goes off  from onion paste .    

5 . Next add  4 table spoon of poppy seeds paste , green chili paste ,  salt to taste , sugar  and  1 table spoon of cashew nut paste . Saute till few minutes .

6. Pour curd / yogurt and mix well .Saute  till oil starts to separates from sides of the pan .

7. Now add fried paneer  and mix well .

8. Pour 1 cup of water and mix well . Cover and close lid .  Simmer for 10 minutes .

9. After 10 minutes , open the cover of pan .  Meanwhile gravy is thicken . Paneer is soft .

10. Now add 1 table spoon of ghee ( clarified butter ) and mix well . Switch off the flame .

11.  Pour the Paneer Rezala in a serving bowl .

12. Serve hot with Indian Breads , Pulao and  Rice .

Taler Bora / Sweet Palm Fruit Fritters / Asian Sugar Palm Sweet Fritters

                                                               Blog  Post  No - 200  of  Paramita's Kitchen            

Ingredients :

1. Ripe Palm Fruit /  Tal ( pulp ) - 1 cup
2. Ripe Banana ( peel the skin of ripe banana )  - 3
3. Grated Coconut - 1 cup
4. White  Oil for frying
5. Sugar - 1 cup
6. Rice Flour - 1/2 cup
7. Semolina Or Suji - 1 cup

Methods :

1.  Take a plate and  Mash the banana .

2. Take a Mixing bowl . Now  Take  pulp ( ripe palm fruit / paka tal )  in a mixing bowl  and add  1 cup of
 Semolina Or Suji , mash  banana ,   1/2  cup  of  Rice  flour , 1 cup of sugar , 1 cup grated coconut and mix well .

3. Make  a batter .  Once batter is done .

4. Heat  enough oil in a wok . When oil is  completely hot .

5.  Take small portion of batter  from mixture . Make a round shape ball . Drops the round shape ball into hot oil  on low flame .

6. Fry till golden brown . Take out them from hot oil .

7. Remove excess oil .

8. Serve .

Jhinge diye ilish macher jhol / Hilsa Fish with Ridge Gourd Curry

Ingredients :

1.  Ilish  Mach /  hilsa fish  -  5 - 6 steaks
2. Mustard oil As required
3. Slit green chili - 2
4. Ridge gourd - 1
5.  kalo jeera /   Nigella seeds   - 1 small tea spoon
6. Salt to taste
7. turmeric powder as required 

Methods :

1. Wash and clean the fish by water . Marinate the fish with turmeric powder and salt . Rub the fish by hand . Keep a side for about 30 minutes .

2. Wash and clean the ridge gourd under running water . Peel the ridge gourd of hard portion . Cut into very thin slices . Keep a side .

3. Heat oil in a wok . When oil is hot and smoke . Now add one after one fish and fry for few seconds on both sides . Remove fish from oil . Put fish pieces in a bowl . Keep a side .

4. Now add pinch of   kalo jeera /   Nigella seeds    and add slit green chili on low flame . Stir . Once spices are splutter .

5. Now add slice ridge gourd  and add salt to taste and mix well on medium flame . Cover the wok . Cook till 5 minutes .

6. 5 minutes later ,  open the cover of wok .  Meanwhile  slice ridge gourd are done .

7. Now add  pinch of turmeric powder and saute till few seconds .

8. Next add  fried fish steaks  very  carefully  and mix well . Pour 2 cups of water and mix well .

9. Cover and close the lid of wok .

10. Simmer for about  10 minutes .

11. After 10 minutes , once gravy is done .

12. Now switch off the flame .

13. Transfer the fish curry in a serving bowl .

14. Serve hot with steamed rice .

Tangra Macher Alu Ar Begun Diye Jhol / Tangra Fish Curry With Potato And Eggplant

Ingredients :

1. Tangra Mach / Tangra Fish /  Cat  fish  -  8
2. Turmeric powder as required
3. Salt to taste
4. Eggplant - 1 ( Wash and clean the egg plant and cut the top of egg plant . Cut into thin slices )
5. Garlic Paste - 2 table spoon
6. Onion - 2 ( peel the onion and cut into very thin slices )
7. Potato - 1 ( cut into medium slices )
8. Kashmiri Dry red chili Paste -  1 table spoon
9. Cumin Powder - 1 table spoon
10. Coriander powder - 1 table spoon
11. Ginger Paste - 1 table spoon
12. Ripe Tomatoes - 1 ( Cut into very finely chopped )
13. Fresh  chopped  Coriander - 2 table spoon
14. Bay leaf - 2
15. Whole cumin seeds - 1/2 tea spoon
16. Mustard oil as required
 

Methods :

1. Wash and clean fish under running water . Marinate fish with sprinkle  salt  and 1 tea spoon of turmeric powder all over fish   in a bowl  .  Mix . Rub all over fish . Cover and marination for about 30 minutes .

2. Take a wok . Heat oil in a wok . When oil start completely hot and smoke . Now add one after one fish into a hot oil . Fry till golden brown  on both sides . Remove the fish from hot oil . Fry remaining  steaks in the same way do not add oil .

3. In the remaining oil , now add bay leaf and add whole cumin seeds . Stir till few seconds .

4. Now  add eggplant , finely chopped tomatoes  and  potatoes pieces and   sprinkle salt all over the vegetables . Saute and fry till few minutes on medium flame .

5. Once vegetables are tender and soft . Next add turmeric powder and saute till few minutes .

6. Now add  2 table spoon of garlic paste and 1 table spoon of ginger paste . Saute till few  seconds .

7. Next  Also add  1 table spoon of kashmiri dry red chili paste , 1 table spoon of cumin powder , 1 table spoon of coriander powder ,  2 table spoon of fresh coriander , and 1/2 ( half tea spoon ) of garam masala powder and mix well . Fry  till oil separates from masala , about  2 minutes .

8. Now add fried fish  one  after  one and  pour  1 cup of water . Mix well .  Cook for  10 minutes . Cover and close lid on high flame .

9. Switch off the flame and keep the fish curry on stand by for 10 minutes , Cover .

10. After 10 minutes , transfer fish curry in a serving bowl .

11. Serve hot with rice .

Chanar jalebi / Chanar jilapi

chanar jalebi is a traditional Bengali sweets . chanar jalebi is made  from fresh milk .

You  can also serve for guests , relative , home party and friends . chanar jalebi is a delicious sweets .

chanar jalebi is made from fresh milk , powder milk ,  slit cardamom , semolina and sugar .


Recipe is here of  chanar jalebi  ( How to make chanar jalebi )

Ingredients :

1. Milk - 1 Liter
2. Sugar - 1 Kg
3. Lemon Juice As Required
4. Oil As Required
5. Cardamom Powder - 1 tea spoon
6. All purpose flour  - 1 table spoon
7. Suji / Semolina  - 1 table spoon
8. Milk Powder - 1 table spoon
9. Baking Powder - 1/2 tea spoon
10. Slit cardamom - 2 

Methods :

1. Take a heavy bottom pan and switch on the flame .

2. Pour the milk in a heavy bottom pan . Stir on medium flame .

3.Bring milk to boil in a heavy bottom pan . Now reduce the flame very low . Gradually add lemon juice and mix well .

4. When milk start to curdles and switch off the flame . Remove heavy bottom pan from heat .

5. Place muslin over a bowl . Pour  curdles milk into muslin cloth and strain .

6. Wash and clean the chana / cottage  by water . Remove sourness and lemon smell from chana / cottage cheese .

7. Gather  up corners of muslin cloth and tie about 5 cm above curds  . Hang this bag for about 1 hours .

8. Gently squeeze bag , take down  chana / cottage cheese from bag  . Put the chana / cottage cheese in  a bowl . Keep a side . 

9.  Take a plate .  In  a  plate  now add chana / cottage cheese , all purpose flour / refined flour , Semolina / Baking Powder , cardamom powder . Mix  together . Knead  all ingredients for about 15 - 20 minutes . Make  a dough  from  mixture  . Once dough  is done . Dough is completely smooth  and  soft . Make ball from chana / cottage cheese .

10 . Now divide  dough into 10 portion . Now take one chana ball / cottage cheese and using hand start rolling the ball . Make a  7-8  inch cylindrical  thread of equal  dimension .

11. Next , make it  into jalebi shaped or spiral shaped  and  keep a side .

12. To Make Sugar Syrup : put sugar , slit cardamoms and water in a pan . Bring to boil on high heat stirring till sugar is dissolved . When sugar syrup is  done  and sticky consistency . Now reduce the flame very low .

13. Heat oil in deep fry pan on high heat  for about 5 minutes . When oil is completely hot . Reduce heat very to very low . Add 3 jilapi  one after the others . Fry till golden brown . Fry remaining jilapi  in the same way except do not increase  or reduce heat .

14. Put and  drops fried   Chanar jilapi immediately  in warm  sugar syrup . Soaked  to  the chanar jilapi for about 3 - 4 hours .

15. After 4 hours  , remove the  chanar jilapi from sugar  syrup .

16. Serve .

Pabda Macher Tel Jhaal / Bengali Style Fish Curry / Bengali Style Spicy Pabda Fish Curry

Ingredients :

1. Pabda Mach /  Pabda  Fish   -  4 ,  Large
2. Mustard  oil  As  required
3. Bay  Leaf - 2
4. Whole  Cumin Seeds - 1 small tea spoon
5. Ginger paste - 2 table spoon
6. Dry red chili powder - 1 table spoon
7. Kashmiri dry red chili powder - 1 table spoon
8. Cumin Powder - 1 table spoon
9. Coriander powder - 1 table spoon
10. Garam Masala powder - 1/2 ( half tea spoon )
11. Ripe Tomato - 1 ( finely Chopped )
12. Lemon juice as required 

Methods :

1. Wash and clean the fish .

2. Marinate with few drops of mustard oil , few drops of lemon juice , 1 small tea spoon of turmeric powder and salt . Mix well . Rub all over fish . Marination  for  about  30 minutes . Cover and keep a side .

3. Take  a wok , heat  mustard  oil  in  a wok . Heat  oil for few minutes .

4. 5 minutes later , meanwhile oil is completely hot . Now add one after one fish and fry till golden color on both sides .  Take out the fried fish from hot oil . Put the fried fish  in a bowl . Cover and Keep a side .

5. Temper oil with 2 pieces of bay leaf and 1 small tea spoon  of whole cumin seeds . Stir . Once nice aroma comes from spices .

6. Now  add   finely chopped tomatoes and saute till few minutes . Once tomatoes are soft .

7. Next , sprinkle salt to taste and turmeric powder . Saute till raw smell goes off .

8.  Add   2  table spoon of ginger paste , 1 table spoon of dry red chili powder , 1 table spoon of kashmiri dry red chili powder , 1 table spoon of cumin powder , 1 table spoon of coriander powder , 1/2 ( half tea spoon ) of garam masala powder . Saute till oil starts leaving from side .

9. Next add fried fish pieces  and water . Mix well . Cover and close the lid .

10. Meanwhile gravy is thicken .

11. Now switch off the flame .

12. Serve hot with rice .

Bengali Style Oler Dalna / Bengali Style Yam Curry

Ingredients : 

1. OL / yam - 250 gm
2. Salt  to taste
3. Turmeric Powder - 1 tea spoon
4. Sugar - 1 tea spoon ( optional )
5. Oil  As required
6. Bay Leaf - 2
7. Whole Cumin Seeds - 1 small tea spoon
8. Ginger Paste - 1 table spoon
9. Kashmiri Dry red chili  Powder - 1 table spoon
10. Cumin Powder - 1 table spoon
11. Coriander Powder - 1 table spoon
12. Ripe Tomato - 1 ( finely Chopped )
13. Ghee ( clarified Butter ) - 1 tea spoon

Methods :

1.  Wash  and clean the yam . Peel and remove the  skin  of  yam  . Cut into small pieces of yam . 

2. Take a wok  and switch on the flame .

3. Heat  oil  in  a wok . When oil is completely  hot . Now add  1 small  tea spoon of whole  cumin seeds and  drops 2 pieces of bay leaf . Stir for few seconds on low flame . When spices is  starts to splutter .

4. Now add  cube pieces of  yam into hot oil . Stir and mix . Sprinkle salt to taste  and  add  chopped  ripe   tomatoes  pieces . Mix  well . Cover and close the lid of wok . Cook till 10 minutes on low flame .

5. 10 minutes  later , open the cover of wok . Now  Yam   is  50 %     done .   Yam  is  half  cook and soft .

6. Now add  1 tea spoon of turmeric powder and 1 tea spoon of sugar and mix well . Saute till raw smell goes from turmeric powder .




7.  Also  add  1 table spoon of  ginger paste ,  1 table spoon kashmiri dry red chili powder ,  1 table spoon  of  cumin powder , 1 table spoon  of coriander powder , 1 tea spoon of garam masala powder   and sprinkle  water . Mix well . Once oil is completely separates and  leave the sides  from  wok .

8. Now pour 2 cups of water . Cook till 10 minutes .

9. When gravy starts to thicken  and yam is completely tender .

10. Now switch off the flame .

11. Add 1 tea spoon of clarified butter ( ghee )  and Mix well .

12. Transfer the yam curry in a serving bowl .

13. Serve hot with rice and Indian bread .

Doi Diye Boal Mach / Dahi Boal / Boal Fish In Curd Curry / Spicy Boal Fish With Curd Curry

Ingredients :

1. Boal  Mach / Boal  Fish - 4 Steaks
2. Oil As Required
3. Whole Cumin Seeds - 1 small Tea Spoon
4. Bay Leaf - 2 Pieces
5. Curd / Yogurt  ( beaten ) -  4  table spoon
6. Kashmiri dry red chili powder - 1 table spoon
7. Dry Red chili powder - 1 table spoon
8. Cumin Powder - 1 Table Spoon
9. Coriander Powder - 1 table Spoon
10. Garam Masala Powder - 1 tea spoon
11. Tomato Ketchup - 2 table spoon
12. Salt to taste
13. Turmeric powder  as required
14. Lemon juice - 1 table spoon
15. Onion Paste - 1 small bowl
16. Ginger Paste - 1 table spoon
17. Garlic Paste - 1 table spoon

Methods :

1. Wash and clean fish  steaks  .

2. Marinate with  few  drops  of oil , turmeric powder ,  1 table spoon of lemon juice , and sprinkle salt . Mix well . Rub the fish  with hand . Cover and keep a side for about 30 minutes .

3. Heat oil in a pan . Once oil is hot . Now add one after one fish steaks on medium flame . Once one side is done , flip the other side . Fry till light golden brown . Remove the fish steaks from pan .

4. Put the  fried  fish steaks on a  bowl . Keep a side .

5. Temper with 2 pieces of  bay leaf , 1 small tea spoon of cumin seeds . Stir . Fry till few seconds on low flame .

6. Now add onion paste and fry till light golden .

7. Next  add  1 table spoon of  garlic paste  and 1 table spoon of ginger paste . Saute till few seconds on low flame .

8. Also  add  salt to taste , 1 tea spoon of turmeric powder and fry for few minutes .

9. Take a bowl  . Meanwhile  take curd ( beaten )  in a bowl   , 1 table spoon of kashmiri dry red chili powder , 1 table spoon of dry red chili powder , 1 table spoon of cumin powder , 1 table spoon of coriander powder , and 2 table spoon of tomato ketchup . Mix well .

10.Now  Pour the spices mixture   and  mix well  on  high flame . Saute  till oil separates from spices .  Once the  spices  color are completely changes  and  oil starts leaving  from  the side .

11. Pour 1 cup of water and add fried  fish steaks and mix well .  Let the fish cook for about 10 - 15 minutes .  Close  and Cover  of  the pan  .

12. After  10 minutes ,  open the  cover of  pan  .  Meanwhile   fish  steaks  are  completely soft . Gravy is done .

13. Next add 1 tea spoon of  garam masala powder and  combine  . Mix well . Cook for few seconds .

14. Now Fish curry is done . Switch off the flame .

15. Transfer the Doi Diye Boal Mach in a serving bowl .

16. Serve hot with rice .

Kacha Lanka Ar Kalo jeera Diye Ilish Mach Jhol / Hilsa Fish Gravy With Green Chilli And Nigella Seeds

Ingredients :

1. Ilish  Mach /  hilsa fish  -  5 - 6 steaks
2. Slit  Green  Chilis  -  4
3. Salt As required
4. Mustard  Oil As Required
5.   kalo jeera /   Nigella seeds   - 1 small tea spoon
6. Turmeric Powder As Required
7. Water  As  Required

Methods :

1. Wash and  clean the fish pieces very carefully . Keep a side .

2. Marination  the fish pieces with turmeric powder and salt . Rub  all over fish . Cover and marinate for  about 30 minutes . Keep a side .

3. Heat oil in a pan . When oil is completely hot . Now add  one after one fish steaks into hot oil . Reduce  heat on low flame . Fry till  few second on both sides . Take out the fish steaks  from hot oil . Put  the  fish  in a  bowl . Keep  a side .  Fry remaining  steaks in the  same way .

4. In  the  same oil , now add  1 tea spoon of     kalo jeera /   Nigella seeds  and  add  4 pieces of slit green chili . Stir for few seconds . Allow  the spices to splutter and allow their aroma . 

5. Now  add  salt  to taste ,   turmeric powder  and  fried  fish pieces  and mix well .

6. Next  also add 1 cup of  water  and mix well on medium flame . Cover the  pan . Cook for 5 minutes .

7. After 5 minutes , open the cover of  pan . Meanwhile gravy is completely  thicken . Now switch off  the  flame .

8. Pour the fish curry in a serving bowl .

9. Serve hot  with    rice .

Lau Diye ilish Mach / Bottle gourd in Hilsa Fish

Today  i am  sharing   the  recipe    of   hilsa  fish    . This  recipe  name is  Lau diye ilish mach     AKA  Hilsa  fish in  Bottle  gourd  curry . It is a best  recipe  of  Bengali Cuisine .

This  recipe popular in Bangladesh  and India . You can serve  for  guest , relative  and home party . Hilsa  is  of  unique  taste  a  fish  also .  This  recipe  is easy to make .

Bottle  gourd  in  Hilsha fish  is made  from bottle gourd , hilsa fish , slit green chili  , chili powder and other spices .

Even  this  fish  curry  is  side  dish . It goes well with  steam rice .

So  , Hilsa  fish  is  high  sources  of   Vitamin  A , D ,  and  protein . Bottle gourd  is easily digestible  vegetables . Bottle gourd is  best  sources of Iron , Potassium , Vitamin C ,  And Vitamin B .

You  can  also  to  serve  for  Home party .

Recipe is  here of  Bottle Gourd  With  Hisa Fish . How to make Lau Diye ilish  Mach .

Ingredients :

1. Ilish  Mach /  hilsa fish  -  5 - 6 steaks
2. Bottle Gourd - 1
3. Oil  As required
4. Salt  to  taste
5. Turmeric  Powder  as required
6. Sugar - 1/2 tea spoon
7. Kashmiri dry red chili powder - 1 table spoon
8. Cumin powder - 1 tea spoon
9. Coriander powder - 1 tea spoon
10. Slit green chili - 3
11.kalo jeera /   Nigella seeds   - 1 small tea spoon
12. Ripe Tomato - 1 ( Cut into Very Finely Chopped ) 

Methods :

1. Cut the bottle gourd on top of portion . Remove the skin of  bottle gourd . Cut into very finely slices . Keep a side .

2. Wash  and  clean the ilish or hilsha fish pieces under running water . Put  the hilsha fish pieces into the  bowl .  Keep a side .

3. Now  sprinkle salt  into  fish pieces  and add 1 tea spoon of salt .  Mix  well  .Rub the fish pieces  with  hand . Marination  the fish pieces  for about 30 minutes . Cover and keep a side .

4. Heat  the  oil in  wok . When  oil  is  completely  hot  . Now add fish steaks one after one . Fry till few seconds on both sides .  Take out the fish  pieces  from oil .

5.  Now  add  1  small  tea spoon  of  kalo jeera   and  3 pieces of green chili  and fry till golden on low flame .
6. Next add  bottle gourd  slices pieces , 1 tea spoon of  turmeric  powder ,  finely chopped  tomato  pieces    and add salt to taste . Mix it .  Cover the wok . Cook  till  10  minutes  on medium  flame .

7. After 10 minutes , Open the cover of wok and bottle gourd are  50 %  cooked . Now add  1 table spoon of kashmiri dry red chili powder ,  1 tea spoon of cumin powder , 1 tea spoon of coriander powder , and 1/2 tea spoon of sugar and mix it .

8. Next add fried hilsha fish steaks into the bottle gourd and mix well .  Again ,   open  the  cover  of  wok .

9. When completely   absorbed  the water from  bottle gourd  . Now switch off the flame .

10. Transfer the Hilsha fish and bottle gourd in  a serving  bowl .

11. Serve hot with steam rice .

Chal Enchor / Rice And Unripe Jackfruit Curry Recipe / Unripe Jack Fruit With Rice Flavour Curry

Chal  Enchor  AKA unripe jack fruit with gobindo bhog rice  curry .  I am collecting  the recipe from Anandabazar Patrika ( Bengali's  Daily  News Paper ) . Recipe  Courtesy :  Munmun  Sarkar  Roy  from  Anandabazar Patrika  on 19th  May  2018 .

Which  is  made  from unripe jack fruit , Gobindobhog rice , ginger paste  , cumin powder , red chili paste . 

Hence , it is curry of  unique  taste . I was using  in  the  recipe  to gobindobhog rice . Which  is aromatic  and  flavorful    rice .

However , it goes well  with  plain rice . You can to  serve  for home party , gate to gether , friends and relative .  Unripe jack fruit is meat like texture .  Chal enchor  is a side dish . Chal enchor  is  a side dish . Chal  enchor  is a  delicious  curry also . Chal  enchor AKA  unripe jack fruit  curry is made  from unripe jack fruit  .

Main  ingredients  is  gobindobhog rice , unripe jack fruit . You  can  to  use Basmati  rice  in this  recipe . Unripe  jack fruit is  substitute food for vegetarian's people .

Unripe jack fruit  is also healthy  and  nutritious  vegetables . Although , unripe jack fruit  is good for obesity , diabetes people , Hypertension and kids also .

You  can to  pack   for office  and school's  to lunch box  to unripe  jack fruit  with rice  curry  with chapatis .

I  hope , you will  like to chal enchor curry .   

Ingredients : 

1. Unripe  Jack fruit  -  1 or 500 gm
2. Potato - 1 
3. Bashmati rice / gobindo bhog rice - 1 small  bowl 
4. Salt to taste 
5. Turmeric  powder - 1 tea spoon 
6. Sugar - 1 tea spoon   
7. Garam masala powder - 1 tea spoon 
8.  Dry  red  chili paste - 1 table spoon 
9.  Kashmiri  Dry red chili paste - 2 table spoon 
10. Ginger paste - 2 table spoon 
11. Ghee ( clarified butter ) - 2 table spoon 
12. Whole  Cumin seeds paste -  1 table spoon 
13.  Whole Coriander  seeds  paste  -  1  table  spoon 
14. Bay  leaf - 2 pieces 
15. Whole  Cumin  seeds - 1 small tea spoon 
16. Ripe tomato - 1 ( cut into very finely chopped pieces )
 17. Oil  as  required 
18.  Whole  cardamom - 1 ( slit and crushed the cardamom ) 
19 Sugar - 1 tea spoon ( optional ) 

Methods : 

1. Wash and clean  the  potato . Peel the skin  of  potato . Cut into medium size cube pieces . Keep a side .

2. In a bowl and add  gobindobhog rice . Pour the water into gobindobhog  rice . Cover and keep a side for about 5 - 6 hours . 

3. Take a unripe jack fruit . Cut and remove on top of unripe jack fruit . Remove and peel the skin of unripe jack fruit . Take a pressure cooker . In a pressure cooker , add unripe jack fruit  pieces , water and salt . Cover  and  close the lid  to  pressure  cooker .  Pressure cook till 2 whistles . keep a side . Drain  the  water from  boiled  unripe jack fruit  . Put the boiled unripe jack fruit  pieces into a bowl . Cover and keep a side .

4. Next , cut into medium size cubes  pieces  of unripe jack fruit . Keep a side .

5.   5 hours later , drain the water from gobindobhog rice . Keep a side . 

6. Take a wok . Pour  the  oil  into the wok . Heat the oil . While oil is completely hot . Now add potato pieces into hot oil . Fry till golden brown color . Take out the fried potato pieces  from  the hot oil . Put the fried potato pieces into small bowl . Keep a side . 

7.  Now , add  soak gobindo bhog rice into hot oil . Fry until golden brown color . Take out  gobindo bhog  rice  from hot oil . 

8. In  the same oil , add bay leaf , whole cumin seeds and  1  pieces  of crushed cardamom pieces . Fry till few seconds . While nice aroma comes out from spices . 

9. Next add boiled unripe jack fruit  into hot oil . Sprinkle salt to taste top of  boiled unripe jackfruit on  medium  flame  . Mix it very well  . 

10. Now  add finely chopped ripe tomato into boiled unripe jack fruit . Mix well . Saute  for 5 minutes on medium flame  and cover it . 

11. 5 minutes later , open the cover and mix well . Now add 1 tea spoon of  turmeric powder and 1 tea spoon of  sugar . Saute till few seconds . 

12. Next add fried potato , fried gobindo bhog rice , 2 tea spoon of ginger paste , 1 table  spoon of dry red chilli paste ,  2 table spoon of kashmiri dry red chili paste ,  1 table spoon of whole cumin seeds paste ,   1 table spoon of  whole coriander seeds paste  and  sprinkle  few  drops  of  water  .  Mix well . Saute till separates  the  oil  from spices  . 

13. Next  add  2 cups of water into the curry . Mix well . Cover and close the lid  of  wok . Cook for 10 minutes on medium flame . 

14. 10 minutes later , open the cover of wok . Meanwhile  rice and potatoes are tender . Gravy is thicken . Now add 1 tea spoon of  garam masala powder and 1 table spoon of ghee into the curry . Mix well . Now switch off the flame . 

15. Pour  the  curry into a serving bowl . 

16. Serve  hot  with rice .