Tag: kolkata

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 […]

 
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 […]

 
Aar Macher Jhol (Bengali Style Ayer Fish Curry)

Aar Macher Jhol (Bengali Style Ayer Fish Curry)

“Mache Bhate Bangali” (Bengalis by fish and rice) is a saying which is as true as “The Sun Rises in the East”. We have a kind of relation with fish which is beyond just loving it for our meals. For us, fish is not only tasty, it’s also sacred. Growing up, fish was a must have during exam times as it’s considered to bring good luck and success. Not only eating, even a sight of a fish just before the exam is considered lucky. As a child, whenever I refused to eat fish Maa said “mach ke na korte pare na” (you should not say no to fish). Also, fish is must in any Bengali wedding. In short, fish brings us good luck and to start anything good, we rely on our very humble fish.

See Other Fish Recipes Here

As I said earlier in my other posts, fish is kind of a regular thing in my home. While Rohu, Telapia or Tengra are some of the fishes that are available easily here, Aar is something which is not very easy to get. Often, the Aar we get here is not very fresh and this is one fish which you cannot and should not compromise with the freshness. Naturally, I avoid buying Aar. Today luck favoured and we got some super fresh Aar in the market and I instantly grabbed 500 gms of it. Happy me on a happy Sunday 🙂

Aar Mach can be cooked in a variety of ways, but one that I love the most is Aar Macher Jhol. This is a super easy and utterly delectable recipe where the humble Aar is cooked with our very mighty potato with a dash of basic spices. It is truly a bliss to have this with gorom bhat (steamed rice). Here I am sharing the recipe with you all and hope you will like it.

Ingredients:

  • 500 gm aar mach
  • 1 big sized potato, diced
  • 1 tomato, chopped
  • 1 big sized onion, roughly chopped
  • 5 green chillies, slitted from middle
  • 1 table-spoon ginger-garlic paste
  • 1/2 tea-spoon nigella seeds
  • 2 tea-spoon turmeric powder (1 + 1/2 + 1/2)
  • 1 tea-spoon cumin powder
  • 1 tea-spoon coriander powder
  • 1/2 tea-spoon Kashmiri red chilli powder
  • 1/2 tea-spoon sugar
  • 3 table-spoon mustard oil + as required to fry the fish and potato
  • 2.5 cup warm water
  • salt, according to taste
  • a handful chopped coriander leaves

Method:

  • Wash the fish and rub with 1 tea-spoon turmeric powder and little salt. Heat required oil in a pan and shallow fry until light golden. Remove and keep aside.
  • Rub the potato pieces with 1/2 tea-spoon turmeric powder and little salt. Heat required oil and shallow fry until golden brown. Remove and keep aside.
  • Blend the chopped onion and make a fine paste. Keep aside.
  • Now, heat 3 table-spoon oil and temper with nigella seeds. Allow them to splutter.
  • Add onion paste and ginger-garlic paste and sautè until the mixture changes colour to brownish.
  • Now, add 1/2 tea-spoon turmeric powder turmeric powder, cumin powder, coriander powder, Kashmiri red chilli powder and salt. Sprinkle some water and stir on medium flame for 2-3 minutes.
  • Add chopped tomato and stir until the tomato gets blended.
  • Now, add water and give a quick mix. Cover and bring it to boil.
  • Add the fried potato and cover the lid. On a medium flame, let it cook for 5 minutes.
  • Open the lid and add fish. Mix well and cover the lid. On a medium flame, let it cook for 10 minutes or until the fish and potato are properly done.
  • Once everything is nicely done, sprinkle the chopped coriander leaves and turn off the flame. If you don’t like coriander leaves, you can substitute with 1/2 tea-spoon garam masala powder.
  • Your “Aar Macher jhol” is ready to be served now.

This dish along with piping hot rice made my Sunday 🙂 Don’t forget to squeeze some lemon juice while eating. 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!!!

 
Egg Sandwich – Calcutta Coffee House Style

Egg Sandwich – Calcutta Coffee House Style

Known as the hub of intellectual debates, Calcutta/Kolkata Coffee House needs no introduction. This iconic food joint is an integral part of Indian history and has witnessed many rise and fall while serving some best teas, coffees and sandwiches. Many Bengali scholars, writers and artists […]

 
Macher Matha diye Bhaja Moong Dal (Fish Head Cooked in Fried Yellow Lentil)

Macher Matha diye Bhaja Moong Dal (Fish Head Cooked in Fried Yellow Lentil)

This is Maa‘s absolute favourite recipe. Maa loves moong dal (yellow lentil) and back home, this is the most popular dal that she cooks often. I am not a big fan of moong dal, though, don’t mind having it sometime. Simple and plain moong dal […]

 
Komola Katla (Catla Fish Cooked in Orange Juice)

Komola Katla (Catla Fish Cooked in Orange Juice)

No love is greater than the love for food and to a Bengali like me, food is synonymous to fish 🙂 Valentine’s Day is here and to celebrate this day of love, I can’t think of anything else than fish. When the world is celebrating this day with cakes, cookies and sweets, we (me and my valentine), prefer it to be with Maach-Bhat (fish and rice) – such mach pagol (fish loving) Bengalis we are.

We have a trip planned for coming days and we are starting on Valentine’s Day itself. Thus, I keep busy with washing cloths, ironing them and packing – hardly getting time to focus on cooking. But yes, I just can’t let go the Valentine’s Day without any celebration. Today morning, as we went to the supermarket, I selected some items for baking and instantly my valentine asked me, “what are you going to bake?”. I replied, “ofcourse, something for pre-valentine celebration”. He smiled and said, “if you are cooking for me exclusively, I would prefer to eat something special with mach (fish) rather than cakes and cookies”. I changed my plan instantly and on the way home, we stopped at the local fish stall and purchased jumbo sized freshly cut Katla Mach. I knew what I am going to make with it.

See Other Fish Recipes Here

The season of komola aka orange has come to an end, but, there are still few sweet oranges I have in stock. I made the best use of them and made this super delectable Komola Katla – a spicy and tangy fish curry that creates a blast of flavours inside the mouth. The fish gets slowly cooked in spices mixed with a dash of sweet orange juice and a few segments of orange – it tastes unbelievably tasty 🙂 There can’t be anything more romantic than this.

Also, the heart shape of the big Katla piece in red creamy gravy makes my heart go gaga over it. Love is in the air and so on my plate 🙂 Good food and pure love are the two things that make life worthy – lucky me, I have both. With that said, here is the recipe of this lovely Bengali dish called Komola Katla. Maa prepares it with no onion and no garlic, but, I used both and the outcome is super tasty.

Ingredients:

  • 6 large pieces of Katla
  • 1.5 cup (300 ml approx) cup orange juice
  • 1 large onion, roughly cut
  • 7 garlic cloves
  • 1 inch ginger, roughly cut
  • 5 green chillies, roughly cut
  • 1 tomato, chopped
  • 7 orange segments (open the sealed parts)
  • 1/2 tea-spoon cumin seeds
  • 1.5 tea-spoon turmeric powder (1 + 1/2)
  • 1 tea-spoon cumin powder
  • 1 tea-spoon coriander powder
  • 1/2 tea-spoon red chilli powder
  • 1/2 tea-spoon Kashmiri red chilli powder
  • 1/2 tea-spoon garam masala powder
  • 6 table-spoon mustard oil (3 + 3)
  • 2 cup warm water
  • salt, according to taste

Method:

  • Rub the fish pieces with 1 tea-spoon turmeric powder and salt.
  • Heat 3 table-spoon oil in a pan and shallow fry the pieces. Remove and keep aside.
  • Make a fine paste of onion, garlic, ginger and green chillies together and keep aside.
  • Heat the remaining oil in the same pan and add cumin seeds. Allow them to splutter.
  • Add onion mixture paste and sautè until the paste turns light golden and becomes thicker.
  • Now, add remaining turmeric powder, cumin powder, coriander powder, red chilli and Kashmiri red chilli powder, salt and chopped tomato. Stir until the tomato turns completely blended.
  • Add warm water and give a quick mix. Cover the lid and bring it to boil.
  • Now, add the fish pieces and mix well with the gravy. Cover the lid and cook for 10-15 minutes on medium flame until the fish is well cooked.
  • Open the lid and lower the flame. Add orange segments and orange juice. Give a quick mix.
  • Cover the lid again and cook for another 5 minutes on low flame. You should not cook for longer time once you add the orange juice.
  • Open the lid and add garam masala powder. Give a quick mix and turn off the flame.
  • The Komola Katla is ready to be served now.

This should be served hot and should not be reheated again and again as the orange juice loses its flavour this way. Serve it hot with piping hot rice and squeeze some lime juice while eating. Komola Katla is utterly romantic in taste and can be a very good choice for your Valentine’s Day lunch at home.

Do try this romantic dish and let me know in comments about how you like it. You can also tag me on Instagram using the handle @when_a_bong_cooks. Happy Valentine’s Day in advance!

 
Doi Chingri (Prawns Cooked in Yogurt)

Doi Chingri (Prawns Cooked in Yogurt)

Doi aka Yogurt/Curd is used in various dishes, both veg and non veg, in Bengali cuisine. We Bengalis love our Mishti Doi (sweet yogurt), but we have immense love for the sour version as well. Doi Chingri is a traditional Bengali non vegetarian delight where […]

 
Nolen Gurer Rosogolla / Patali Gurer Rosogolla (Date Palm Jaggery Rosogolla)

Nolen Gurer Rosogolla / Patali Gurer Rosogolla (Date Palm Jaggery Rosogolla)

Rosogolla (and strictly NOT to be called as Rasgulla) can be considered as the Queen of all Bengali sweets. And, if it is Nolen Gurer Rosogolla, then it is Queen with her golden crown. Nolen Gur aka Patali Gur aka Khejurer Gur (date palm jaggery) […]

 
Aloo Phulkopir Dalna (Bengali Style Potato Cauliflower Curry)

Aloo Phulkopir Dalna (Bengali Style Potato Cauliflower Curry)

Dalna or gravy curry is very famous among Bengalis and there are various types of dalna that we, the Bengalis, prepare. Dalna is a star of Bengali vegetarian kitchen and typically prepared without onion and garlic. Among all the other forms of dalna, Aloo Phulkopir Dalna is probably the most easy one and yet, it is utterly delicious and rich in taste.

I didn’t had the luck to spend much time with Dida (maternal granny). But, the little I remember about her, is her small and cozy kitchen that always used to smell heavenly. She was a Brahmin widow and so her kitchen happened to be a pure vegetarian one. Few of the dishes, I still remember, were her signature and Aloo Phulkopir Dalna was one of them. Cooked and served on stone cookware, steamed rice slowly mingling with the dalna with a sprinkle of gondhoraj lebu (lemon) juice – Oh, I can still feel the taste in my mouth.

Cooked with cauliflower and potato in a spicy gravy, Aloo Phulkopi Dalna is not to be confused with Alu Gobi. While Aloo Gobi usually is a stir fry contains onion and garlic, in Aloo Phulkopir Dalna has a spicy-tangy gravy and it is a completely no-onion no-garlic recipe and thus, it is considered as a satvik aahar. Here’s the recipe.

Ingredients:

  • 1 cauliflower (cut into medium sized florets)
  • 2 medium sized potatoes, diced (medium sized)
  • 1 tomato, chopped
  • 5 green chillies, slitted from middle
  • 1 table-spoon grated ginger
  • 1/2 table-spoon cumin seeds
  • 1 cinnamon stick (1 inch approx)
  • 4 cardamom, crushed
  • 4 cloves
  • 2 bay leaves
  • 1.5 tea-spoon turmeric powder
  • 1 tea-spoon cumin powder
  • 1 tea-spoon coriander powder
  • 1/2 tea-spoon red chilli powder
  • 1/2 tea-spoon garam masala powder
  • 4 table-spoon mustard oil
  • 2 table-spoon ghee
  • 1.5 tea-spoon sugar
  • salt, according to taste
  • 2 cups of warm water

Method:

  • Heat 2 table-spoon mustard oil and shallow fry the cauliflower adding little salt and 1/2 tea-spoon turmeric powder until it changes colour and becomes little soft. Remove and keep aside.
  • In the same pan, heat the remaining oil and shallow fry the potato pieces adding salt and 1/2 tea-spoon turmeric powder until they turn golden. Remove and keep aside.
  • Now, heat ghee and temper with cumin seeds, cinnamon stick, cardamom, cloves and bay leaves. Allow them to splutter.
  • Add grated ginger, chopped tomato, green chillies, 1/2 tea-spoon turmeric powder, cumin powder, coriander powder, red chilli powder and salt. Lower the flame and sprinkle little water. Saute till the tomato turns mushy.
  • Now, add potato and 1 cup warm water. Cover the lid and cook for 5 minutes in lower flame.
  • Add cauliflower and remaining water and cover the lid.
  • On a low to medium flame, cook for 10 minutes or until the vegetables are properly cooked.
  • Check the consistency of the gravy, it should be rich in colour and runny.
  • Sprinkle sugar and garam masala power and mix well. Turn off the flame.
  • Your Aloo Phulkopir Dalna is ready to be served now.

This is a traditional Bengali vegetarian dish and is best served with Luchi (deep fried puffy bread) or Gorom Bhat (steamed rice). To double the taste, don’t forget to squeeze a quarter piece of Gondhoraj lebu (lemon) while eating.

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!

 
Pathar Mangshor Jhol / Kochi Pathar Jhol (Bengali Style Mutton Curry)

Pathar Mangshor Jhol / Kochi Pathar Jhol (Bengali Style Mutton Curry)

“Bajare kochi patha pawai jay na ajkal” (it’s hard to get tender mutton in the market now-a-days) says Baba. Instantly Maa replies “eto deri kore bajare gele ki kochi patha boshe thakbe tomar jonne” (you will not get tender mutton if you go so late […]