Tag: bengali cuisine

Rui Macher Jhol (Bengali Style Rohu Fish Stew)

Rui Macher Jhol (Bengali Style Rohu Fish Stew)

I said many times earlier, yet again I am telling, I Love Fish. Fish curry is my ultimate go for dish. We Bengalis believe that every day is a fish day. We need fish for any occasion, we need fish for any mundane day. We […]

 
Lobongo Lotika Pitha

Lobongo Lotika Pitha

Well, this pitha has a special place in my heart. Among all the things I learned from Pishimoni, this is probably the very first one. As I said time and again that my Pishimoni was a gifted cook. Instead of terming her mere cook, I […]

 
Rui Macher Rosha (Rohu Fish Spicy Curry)

Rui Macher Rosha (Rohu Fish Spicy Curry)

Rui Mach (Rohu Fish) is probably the only fish that is available in abundance anywhere in India and my Bengali heart thanks the suppliers for that. This is the frequently bought fish in my home and I actually love to cook it in different ways and don’t usually repeat one recipe twice in a month. Be it a rich and spicy preparation or a simple runny gravy, Rui Mach tastes delicious in every way and thus, it is one of the most versatile fish used in Bengali non-vegetarian cuisine.

See Other Fish Recipes Here

Rui Macher Rosha is also called as Biye Barir Rui Mach by many as it is spicy, rich and has a thick gravy. Nevertheless, whatever the form or name is, I love Rui Mach. The term ‘Rosha’ refers to something that has a thick gravy base, but, this is not Kalia though. Rosha can be prepared with a variety of fishes like Rui, Katla, Aar and many such freshwater fishes. Back home, Maa usually used to prepare all the simple Rui Mach dishes and the most common was Alu diye patla Jhol (runny curry with potato), and in winters, alu used to accompany with fulkopi (cauliflower). Rosha used to be a luxury that we used to enjoy either on Sundays or in any special days.

Both Baba and I are a fan of spicy fish curries and now, I can see that my husband has the similar taste buds. In my kitchen, Rosha does not need a special day to appear. For my husband, Rosha and Kalia are the two most desired fish preparations. The most fun part of these special dishes are, they look and taste rich and royal but, they are actually simple and super easy to prepare. Simplicity has it’s own charm and that is, probably, the main mantra of Bengali cuisine.

Rui Macher Rosha has a thick tomato based gravy and the below mentioned ingredients will give you a dish for two. As I have a small family of only two, I usually prepare accordingly and the measurements are apt if you have a super small family like me. If not, you can always increase the quantity and adjust the ingredients accordingly. Here’s how I prepare my Rui Macher Rosha.

Ingredients:

  • 4 pieces of Rui Mach (Rohu Fish)
  • 1 big sized onion, chopped
  • 1 big sized tomato, roughly chopped
  • 4 green chillies, slitted from middle
  • 1.5 table spoon ginger-garlic paste
  • 2 bay leaves
  • 2 dry red chillies
  • 1 tea-spoon turmeric powder (1/2 + 1/2)
  • 1 tea-spoon cumin powder
  • 1 tea-spoon coriander powder
  • 1/2 tea-spoon red chilli powder (optional)
  • 1/2 tea-spoon Kashmiri red chilli powder
  • 6 table-spoon mustard oil (3 + 3)
  • 3/4 cup warm water
  • salt, according to taste

Method:

  • Rub the fish pieces with 1/2 tea-spoon turmeric powder and little salt. Keep aside.
  • Grind the tomato to make puree. Keep aside.
  • Heat 3 table-spoon oil in a pan and shallow fry the fish pieces one by one. Remove from the pan and keep aside.
  • Heat the remaining oil in the same pan and temper with bay leaves and dry red chillies. Allow to splutter.
  • Now, add onion and sauté until the it turns light brownish.
  • Add ginger-garlic paste and stir until the raw smell of ginger and garlic completely goes.
  • Add the remaining turmeric powder, cumin powder, coriander powder, red chilli powder and Kashmiri red chilli powder and sprinkle some water. Stir on low flame for 1 minute.
  • Now, add the tomato puree and green chillies. Stir on low flame for 3 minutes.
  • Add warm water and salt and give a quick mix. Cover and cook the mixture on medium flame for 3-4 minutes.
  • Open the lid and add the fish pieces one by one. Gently give a mix and cover the lid again.
  • Cook on low to medium flame for 7-10 minutes and turn off the flame. Do not overcook.
  • Your Rui Macher Rosha is ready to be served now.

Serve with hot steamed rice and don’t forget to squeeze a piece of lemon while eating. Rich to the taste buds and light to the stomach, this dish will never fail to impress you 🙂

Enjoy this authentic Bengali fish curry and do drop me a comment giving your feedback about this recipe. You can also tag me on Instagram using the handle @when_a_bong_cooks.

Happy Eating!!!

 
Kajoli Macher Jhaal (Gangetic Ailia in Mustard Gravy)

Kajoli Macher Jhaal (Gangetic Ailia in Mustard Gravy)

Kajoli Mach, also known as Gangetic Ailia, is a fresh water fish and belongs to the catfish family. This fish is typically available and popular in Indian subcontinent. This fish is relatively small and cooked whole in various delectable forms. Happen to be one of […]

 
Khirer Sandesh (Bengali Reduced Milk Fudge) – A Traditional Bengali Sweet

Khirer Sandesh (Bengali Reduced Milk Fudge) – A Traditional Bengali Sweet

Homemade sandesh (fudge) is pure nostalgia. Any festival or any occasion, sandesh is a must almost in every Bengali household. We make variety of sandesh that includes narkoler sandesh (coconut fudge), chhanar sandesh (cottage cheese fudge) and khirer sandesh. Sandesh is not actually something that […]

 
Niramish Mangsho / Bengali Bhoger Mangsho (No Onion No Garlic Bengali Mutton Curry)

Niramish Mangsho / Bengali Bhoger Mangsho (No Onion No Garlic Bengali Mutton Curry)

With the advent of festive season many new flowers bloom, many new crops grow, our hearts deck up with new hopes and dreams and not to mention our kitchens – they just keep of spreading new aromas. There are actually some dishes which we specifically chose to prepare during festival times or they are kind of mandatory with festivals knocking at the door. Niramish Mangsho aka Bhoger Mangsho is one such dish for me that I love to cook at this time of the year.

See Other Mutton Recipes Here

Mangsho (here, not chicken, but mutton) is specifically cooked with onion, garlic and lot of spices. But this Bengali Niramish Mangsho is different. Niramish means vegetarian in Bengali and this mutton curry is considered to be vegetarian as it does not contain onion and garlic. Surprised? Yes, this is how Bengali food logic works. Typically prepared to offer Goddess Kali, this mutton curry is a quintessential Bengali delicacy and is made absolutely without onion and garlic. Also, the use of spices are kept minimum and the taste enhancement completely depends on “getting maximum out of minimum” skill and ofcourse the devotion of the person who is making it.

Earlier, when boli (animal sacrifice) was legalized, people used to prepare this curry with the meat of the lamb/sheep that had been sacrificed to Goddess Kali. Now, when boli ritual is almost a history, people still purchase mutton (yes, from the market) to make this special mutton curry and to offer it to the Goddess. The food that we offer to God is called Bhog and thus another name of this curry came into being, Bhoger Mangsho.

Niramish Mangsho is such a dish which is typically not prepared in many households, rather, it is the thing of parar barowari puja (refers to such pujas where a large number of people gathers together to organise a puja). However, it also gets prepared in barir puja (a family organised puja). Apart from cooking this heavenly tasty curry only for Goddess, we the Bengalis also love to prepare this sometime just like that, for our family. I am one such Bengali who love to cook this mangsho sometime and my favourite time to cook it is this time of the year.

Niramish Mangsho was on last Sunday afternoon menu and my family loved it. The tender pieces of mutton cooked in ghee and a dash of gobindobhog rice (a special Bengali aromatic rice) paste – this curry is a blast of flavour and aroma. Let’s have a look at its recipe. I am sure you are going to fall in love with this mutton curry.

Ingredients:

  • 500 gm curry cut mutton
  • 2 potato, largely diced 
  • 3-4 tablespoon gobindobhog rice
  • 3 tablespoon mustard oil
  • 4 table-spoon ghee
  • 1 tablespoon garam masala powder
  • 3 cup warm water
  • salt, according to taste

For Marination:

  • 3/4 cup yogurt
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • 1/2 teaspoon red chilli powder
  • 1/2 teaspoon turmeric powder
  • 1 tablespoon ginger paste
  • 1 tablespoon green chilli paste (adjust as per your tolerance)
  • 1 tablespoon mustard oil
  • 1 teaspoon salt

For Tempering:

  • 2 bay leaves
  • 1 cinnamon stick (1 inch)
  • 1 black cardamom
  • 1 teaspoon cumin seed
  • 1 teaspoon coriander seed

Method:

  • Wash and marinate the mutton pieces for 2 hours with all the ingredients mentioned in For Marination section.
  • Soak the gobindobhog rice for 1 hour in water and then make a fine paste of it. Keep aside.
  • Heat mustard oil in a pan and shallow fry the potato adding little turmeric powder and salt. Remove and keep aside.
  • Now, heat ghee and temper with all the ingredients mentioned in For Tempering section. Allow them to splutter.
  • Add the marinated mutton and stir in medium flame until the ghee starts separating.
  • Add fried potato and required salt and give a quick mix.
  • Now, add water and mix well. Cover the lid and cook for around 30-40 minutes in low to medium flame. Stir in between if required. If using a pressure cooker, cook for 6 whistles and turn off the flame. Let the pressure cool down naturally.
  • Open the lid and check if the mutton is properly cooked. If not, cover and cook for some more time.
  • Once the mutton is nicely done, add gobindobhog rice paste and mix very well. Cover the lid and cook for another 5 minutes in low flame.
  • Open the lid and add garam masala powder. Give a quick mix.
  • Your Niramish Mangsho aka Bhoger Mangsho is ready to be served now.

Serve this dish with gorom bhat (piping hot rice) and yes, don’t forget a squeeze a piece of lemon before you eat. This Niramish Mangsho is a sure shot heat winning recipe and you must give it a try.

Enjoy this delicious mutton curry and do drop me a comment giving your feedback about this recipe. You can also tag me on Instagram using the handle @when_a_bong_cooks.

Happy Eating and Happy Festivity to you all!!!

 
Doi diye Alur Dom (Bengali Style Dum Alu with Yogurt) – Thakurbarir Ranna

Doi diye Alur Dom (Bengali Style Dum Alu with Yogurt) – Thakurbarir Ranna

……….উদয়দিগন্তে শঙ্খ বাজে, মোর চিত্তমাঝে চিরনূতনেরে দিল ডাক পঁচিশে বৈশাখ ।। With the advent of Pochise Baisakh, the birthday of Kobiguru Rabindranath Tagore, here I present another great recipe from the kitchen of Tagores. I take immense pleasure to add another gem to my Thakurbarir […]

 
Aam Pora Shorbot / Bengali Aam Panna (Bengali Style Roasted Mango Summer Cooler)

Aam Pora Shorbot / Bengali Aam Panna (Bengali Style Roasted Mango Summer Cooler)

Aam Pora Shorbot is a very popular Bengali summer cooler and is made by roasting raw mango. The flavour of roasted mango mingles with the flavour of freshly chopped pudina pata (mint leaves) and creates something that is ultimate refreshing and cools you down instantly. […]

 
Chingri Macher Malaikari / Chingri Macher Malai Curry (Bengali Style Prawn with Coconut Milk)

Chingri Macher Malaikari / Chingri Macher Malai Curry (Bengali Style Prawn with Coconut Milk)

Often cooked with Golda Chingri (jumbo prawn), this malaikari or malai curry can be cooked equally well with small or medium sized prawn as well. This is a royal and rich dish with coconut milk that plays the trick. This dish is creamy and flavorful and goes fantastically well with gorom bhat (steamed rice). The mild yet rich taste of this curry happened to be the hot favourite of Britishers as well. Since the spiciness is drastically mellowed down with coconut milk, this dish does not taste as hot and spicy as any other typical Bengali dish.

See Other Prawn Recipes Here

It is said that chingri mach (prawn or shrimp) is for Ghoti (origin of West Bengal) and Ilish or Hilsha is for Bangal (origin of East Bengal). But this is not true always. I, being a hardcore Bangal, is a die-heart fan of chingri mach. I love chingri mach in any form or on any day and every day. Though, words fall short when I describe my love for Ilish mach, but, I love chingri as well.

“Malai” actually means “cream”, but, this dish does not contain any cream rather than the creamy coconut milk. It is said that this dish has its origin in Malaysia and the term “malai” is actually “malay” of Malaysia. This is a traditional dish and often cooked in Bengali weddings and festivals. Though this curry can be prepared with any type of prawn, but, the most preferred are large and medium sized prawn. Pishimoni used to add grated coconut in this curry while Maa cooks it only with coconut milk. I like Maa‘s version more and thus, I always cook it the way Maa does. Also, I have seen Maa using posto bata (poppy seed paste) and thus, I follow the same.

Today, I made this amazing dish on my sister’s demand and as usual, she loved it. You can make this curry with or without gravy. Adjust the water accordingly. I like it with gravy and thus used a little more water while making it. With that said, here’s the recipe of Chingri Macher Malaikari for you all.

Ingredients:

  • 500 gm prawn (jumbo or medium)
  • 1 cup (200 ml approx) coconut milk
  • 3 table-spoon posto bata (poppy seed paste)
  • 1 large onion, finely chopped
  • 6 green chillies, slitted from middle (adjust according to your tolerance)
  • 1 tea-spoon ginger paste
  • 1 tea-spoon garlic paste
  • 1.5 tea-spoon turmeric powder (1 + 1/2)
  • 1 tea-spoon coriander powder
  • 1 tea-spoon cumin powder
  • 1/2 tea-spoon red chilli powder (optional)
  • 1/2 tea-spoon Kashmiri red chilli powder
  • 1/2 tea-spoon garam masala powder
  • as required oil (any oil) to fry the prawns
  • 3 table-spoon mustard oil
  • 1 table-spoon ghee
  • 1.5 cup warm water
  • salt, according to taste

For Tempering:

  • 2 bay leaves
  • 1 cinnamon stick (1 inch)
  • 4 cardamom, crushed
  • 4 cloves
  • 1 javitri

Method:

  • Cut the prawns keeping the head and tail intact. However, the choice is all yours. If you want you can discard these parts.
  • Wash and rub the prawns with 1 tea-spoon turmeric powder and little salt. Marinate for 30 minutes.
  • Heat oil in a pan and fry the prawns until they turn golden yellow. Remove and keep aside.
  • Now, heat mustard oil and ghee together in a pan and temper with the ingredients mentioned in For Tempering section. Allow them to splutter.
  • Add chopped onion and sautè until it turns golden brown. (Tips: while sauteing the onion, add few pinches of salt or sugar to make it brown fast).
  • Now, add ginger-garlic paste, 1/2 tea-spoon turmeric powder, coriander powder, cumin powder, red chilli powder, Kashmiri red chilli powder and required salt. Sprinkle a little water and stir for 3 minutes on low flame or until you stop getting the raw smell of the spices.
  • Add posto bata and mix well.
  • Add warm water and cover the lid. On a medium flame, bring it to a boil.
  • Now, add the fried prawns and give a quick stir.
  • Add coconut milk and again, mix well. Cover the lid and lower the flame. On a low to medium flame, cook for 10-15 minutes or until the prawns are done properly. Do not overcook the prawns.
  • Open the lid and sprinkle garam masala powder. Turn off the flame.
  • Your Chingri Macher Malaikari is ready to be served now.

If you wish you can garnish it with 1 table-spoon fresh coconut milk just before serving. Serve this dish with piping hot rice. I have seen people eating this with roti/chapatti, though, I don’t recommend it. This goes best only with gorom bhat.

Enjoy this authentic Bengali delicacy and do drop me a comment giving your feedback about this recipe. You can also tag me on Instagram using the handle @when_a_bong_cooks.

Happy Eating!!!

 

 
Chhanar Jilapi / Bengali Style Cottage Cheese Jalebi

Chhanar Jilapi / Bengali Style Cottage Cheese Jalebi

On a hot summer afternoon, Maa just put a pan full of milk on the stove top to let it boil. Soon after Maa literally screamed in anguish “issh, sob dudh fete gelo…bhebechilam payesh banabo…sob dudh fete gelo” (thought of making rice pudding today but […]