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 .

Rose Flavored Chawal Ki Kheer / Rice Pudding With Rose Flavored

Ingredients :

1. Milk - 1 liter
2. Sugar - 1 cup ( Sugar  as required )
3. Rose Water -  1 tea spoon 
4. Condensed Milk - 3 table spoon
5. Rice - 4 - 5 table spoon  ( basmati rice or Gobindobhog  rice )
6. Cashew nuts - 1 table spoon
7. Raisins  - 1 table spoon

Methods :

1. Wash and  rinse the rice under running water .

2. Soak  the rice in enough water for  3 - 4 hours . 

3. Take  a heavy bottom saucepan . Now pour 1 liter milk into a heavy bottom pan .

4. Heat  the milk  . When it  comes to a boil . Now add  soak the rice into hot milk  on low flame .

5. When rice are  completely cooked . Rice  is soft  and  mushy  . Now add sugar and mix well .  Stir till sugar is dissolved .

6. Scrape cream  of  saucepan  from side into milk . Mix it .

7. Now add raisins , 3  table  spoon  of  condensed milk  and  cashew nuts  .   Mix  well  .

8. When milk is completely thicken .

9. Now  switch off the flame .

10 . Next  add  1 tea spoon   spoon  of  rose water into chawal ki kheer . Mix well .

11. Transfer  to a serving bowl .

12. Serve  at  room temperature  or  cold .

Bengali Style Pineapple And Dry Fruit Chutney

Today  i am sharing  Pineapple  and  dry fruit  chuiney  Recipe . Which  is  made  from Pineapple , Raisins , sugar , dry fruit  and  panch phron . Pineapple  chutney is serve after the meal .

Main  ingredients  is  in  this  recipe  the   Pineapple .

Ingredients :

1. Small  Pineapple - 1

2. Sugar - 1 bowl or  sugar  as required

3. Cashew Nuts - 10 - 15

4. Raisins   -  3 table spoon

5. Dates  Fruits - 10 ( Discard  Seeds And  Finely Chopped )

6. Mango Papad / Aam  Satto / Candied  Mango  -  50 gm

7. Pinch of  salt

8. Water  as required 

Methods :

1. Take a pineapple  and  peeled   of  outer skin  . Cut the pineapple on the  top portion .

2. Now  grated  the Pineapple . Keep a side .

3. Now pour  few drops of  oil into a wok . When oil is completely hot .

4. Next add 1 tea spoon  of  panch phoron  and stir on low flame .

5. Now  add  grated pineapple ,  pinch  of  salt ,  1  bowl  of  sugar , 3 table spoon  of  raisins , Aam Papad / Aam satto  ,  dates fruit and  10 - 15  pieces  of   cashew nuts . Stir    and mix well . Stir  for few minutes . Now  add 1 cup of water and mix . Cook till 10 minutes on  medium flame .

6. 10 minutes later ,  chutney  is   thicken  and  sticky    consistency .

7. Now  switch  off  the flame .

8. Pour the pineapple chutney in a serving bowl .

9. Put  the pineapple and  dry fruit chutney into a refrigerator . Refrigerator for about 1 hour  .

10. Serve chilled after the meal .

Chole , Potato And Paneer Masala Recipe / Spicy Dried White Chickpeas , Potato And Cottage Cheese Curry

Ingredients :

1. 1 Cup or 200 gm  chole  ( Dried white chickpeas or  Safed  Chana ) 
2. Potato - 1 ( peeled the potato and cut into cube pieces )
3. Salt To Taste
4. Turmeric Powder As Required
5. Whole Cumin Seeds - 1 tea spoon
6. Paneer or Cottage Cheese - 250 ( Cut into small Pieces )
7. Sugar - 1/2 tea spoon
8. Garam Masala Powder - 1 tea spoon
9. Ripe Tomato - 2 ( Cut Into Small Pieces )
10. Bay Leaf - 2 pieces
11. Ginger Paste - 2 Table Spoon
12. Garlic paste - 2 table spoon
13. Dry Red Chili Powder - 1 table Spoon
14. Kashmiri Dry red Chili Powder - 1 table Spoon
15. Cumin Powder - 1 table Spoon
16. Coriander Powder - 1 table Spoon
17. Fresh  Chopped Coriander Leaves   - 3 table spoon
18. Oil As Required
19. Water As Required
20. Onion -  3 ( Cut into slices )
21. Green  cardamom - 1 ( slit and broken )
22. Cinnamon ( dalchini ) - 1 

Methods : 


1. Wash  and  rinse the chole ( dried white Chickpea )  under  running water . Keep a side .

2. Take a bowl , add chole ( dried white chickpeas ) and pour enough water into a bowl .  Soak the chole ( Dried white chickpea ) for about  7 - 8 hours or overnight .

3. Next morning drain the water from chole ( Dried white chickpea )  . Again ,  Rinse the chole  from water . Keep a side .

4. In  a pressure cooker ,   add  soak chole ( dried white chickpea ) and water . Pressure cook for 2 - 3 whistles .  Switch off the flame and keep a side .

5. Pressure will be released naturally  and open the pressure cooker . Keep a side .

6.  In a wok  , Pour  the  oil and heat the oil . When oil is completely hot and smoking . Reduce the heat very low . Now add  cube potato into hot oil . Fry till  golden color . Next  take out the potato pieces  from hot oil .  Put the fried potato pieces into a bowl . Keep a side .

7. Next add  one  after one paneer  cube  ( cottage cheese )  into hot oil . Fry till few seconds . Take out the paneer pices ( cottage cheese ) .

8. Next add  2 pieces  of  bay leaf ,  1  pieces  of   green  cardamom ( slit  and  broken ) ,  1  pieces of cinnamon ,  1 tea spoon of cumin seeds  and stir for few seconds .

9. Now also add slice onion and fry till  golden  brown  .

10. Add ripe tomato pieces   and  cook till tomatoes  are  soft .

11. Next  add salt to taste , 1 tea spoon of turmeric powder and 1 tea spoon of sugar . Saute till few minutes .

12. Now  also   Add  2 table spoon of ginger paste and add 2 table spoon of garlic paste  . Mix  and  Saute till few second .

13.Next  also add  1 table spoon of dried red chili powder ,  1 table spoon of kashmiri dry red chili powder ,  1 table spoon of cumin powder , 1 table spoon of coriander powder and add  3 table spoon of  coriander leaves . Mix it . Saute till oil is separates from spices .

14. Now  add boiled chole or  white chickpea , Fried paneer ( cottage cheese ) and fried potato pieces . Mix well . Pour 2 cups of water and mix it .  Cook for 10 minutes .

15. After 10 minutes , When gravy is thicken  . Potatoes and Chole  are tender and completely Boiled .

16. Now switch off the flame .

17. Transfer the Curry into a serving bowl .

18. Serve hot with  bhature .