Tag: lunch

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 […]

 
Tetul diye Cholar Dal (Split Chickpeas with Tamarind)

Tetul diye Cholar Dal (Split Chickpeas with Tamarind)

এ জগতে, হায়, সেই বেশি চায় আছে যার ভূরি ভূরি– রাজার হস্ত করে সমস্ত কাঙালের ধন চুরি। The above mentioned lines are from Rabindranath Thakur’s “দুই বিঘা জমি” (Dui Bigha Jomi). No, these lines have nothing to do with my today’s recipe. Then why these […]

 
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!!!

 
Posto Murgi or Posto Chicken (Chicken Cooked in Poppy Seed Paste)

Posto Murgi or Posto Chicken (Chicken Cooked in Poppy Seed Paste)

Posto Murgi or Posto Chicken is a delectable Bengali traditional dish. Bengalis love posto and it has been used in a wide range of our vegetarian and non vegetarian dishes. Posto Murgi has a mild taste and is a complete bliss if you have this […]

 
Chicken Chaap – Kolkata Style

Chicken Chaap – Kolkata Style

Chicken Chaap is traditionally a Mughlai dish brought to Bengal by the Mughals straight from Awadh. A large portion of Bengal’s traditional non vegetarian Muslim dishes have Awadhi influence on them and thanks to the Mughals for that. A lot of Mughlai dishes got a […]

 
Mete Chorchori (Lamb Liver Stir Fry)

Mete Chorchori (Lamb Liver Stir Fry)

Mete is the Bengali word for liver (chicken or mutton) and chorchori usually referred to a dish that is stir fried with minimum or no gravy. Mete Chorchori is a traditional Bengali delicacy which is prepared often in Bengali households with great love and care. In my family, this is Baba‘s favourite and he loves to have it with ruti (phulka/chapatti). Like Baba, I am also a big fan of this dish, but, while he prefers ruti with it, I prefer bhat (steamed rice). Actually, bhat is the one thing that complete my meals.

See Other Mutton Recipes Here

Packed with many amazing health benefits, lamb liver is a rich source of protein, iron and vitamin A. That means, your overall health, including your bones and eyes, will thank you for having it. This Bengali style dish is one of the most delicious and easy ways to get your dose of nutrition. This dish should be cooked with minimum or zero water.

I have prepared Mete Chorchori today as a part of my celebration on the eve of International Women’s Day. On this day and everyday, women deserve the best of everything. And, if the woman is a foodie like me, this is what she can treat herself with – she is going to love it absolutely, I bet. I celebrate life with good food and strive to spread the food-vibe to everyone with the best possible way I can.

While my celebration is still on, you can quickly check on the recipe of this amazing dish. Here’s it.

Ingredients:

  • 500 gms mete (lamb liver)
  • 1 potato, diced
  • 1 big sized onion, finely chopped
  • 4 green chillies, finely chopped
  • 1/2 cup tomato puree 
  • 1 tea-spoon ginger paste
  • 1 tea-spoon garlic paste
  • 2 bay leaves
  • 1 cinnamon stick (1 inch)
  • 5 green cardamom, crushed
  • 5 cloves
  • 1 star anise
  • 1 mace
  • 1.5 tea-spoon turmeric powder (1/2 + 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 garam masala powder
  • 1 tea-spoon sugar 
  • 1/2 cup warm water
  • 5 table-spoon mustard oil (2 + 3)
  • salt, according to taste 

Method:

  • Rub the mete with 1/2 tea-spoon turmeric powder and salt. Keep aside.
  • Rub the potato pieces with 1/2 tea-spoon turmeric powder and salt and shallow fry in 2 table-spoon (heated) mustard oil. Fry until the potato pieces turn light golden yellow. Remove and keep aside.
  • Now, heat the remaining oil and temper with bay leaves, cinnamon, cardamom, cloves, star anise and mace. Allow them to splutter.
  • Add chopped onion and sautè until it becomes translucent.
  • Now, add green chilli, ginger-garlic paste, remaining turmeric powder, cumin powder, coriander powder, red chilli powder and salt. Sprinkle little water and stir for 2 minutes on low flame.
  • Add tomato puree and stir until the mixture starts separating from oil.
  • Now, add fried potato and marinated mete. Give it a quick mix.
  • Add water and mix again. Cover the lid and cook on medium flame for 15-20 minutes or until the mete is well cooked.
  • Open the lid and sprinkle garam masala. Mix well.
  • Your Mete Chorchori is ready to be served now.

Serve it hot with gorom bhat (piping hot rice) or roti/chapatti/naan/paratha. As I say always, squeeze a piece of lemon to enhance the taste.

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!

 
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 […]

 
Dhaba Style Mutton Curry – with Yogurt, Kasuri Methi & Butter

Dhaba Style Mutton Curry – with Yogurt, Kasuri Methi & Butter

I hardly use butter for cooking, but, this dish is different. When it comes to Indian Dhabas (road side food joints), we eat the food makkhan mar ke (with a dash of butter). This is totally different from the usual Bengali food that I cook […]

 
Dhokar Dalna (Bengali Lentil Cake Curry)

Dhokar Dalna (Bengali Lentil Cake Curry)

Dhokar Dalna is a quintessential Bengali vegetarian dish with absolutely no onion and no garlic and is prepared by cooking fried split chickpeas cake in a spicy gravy. Dalna is probably the most favourite form of spicy curry cooked with lots of love in almost every Bengali households, specially, the day when they are having vegetarian dishes. Like many other Bengalis, I too, love dalna and cook it often. There are many varieties of Bengali dalna and all have one condition in common, no onion and no garlic.

See Other Traditional Vegetarian Recipes Here

Dhokar Dalna is a bit tricky to make and takes quite a lot of time – patience and preciseness are the two main things you need to have to cook this dish. Maa makes awesome Dhokar Dalna, but, she prefers most the store-bought ready to make dhoka mix as it saves lot of time. Even I don’t mind using those store-bought mix, but, on some day, when I have plenty of time in hand, I genuinely love to do everything by my own and say no to the short-cut. Homemade dhoka has a different taste and texture which you can’t get with the store-bought mix. I am so much in love with this taste and texture 🙂

I am rather a non-vegetarian kind of person and prefer fish and meat, but, I have a genuine weakness for dalna and can’t help but making them quite often. While making Dhokar Dalna, make sure the lentil cakes are not too hard or too soft and that entirely depends on how fine your lentil paste is and how well you have roasted it. Also, once the lentil cakes are cooked in the gravy, they becomes prone to breakage and thus needed to be handled carefully.

Dhokar Dalna is by far one of the most loved Bengali vegetarian delight and here’s how you can make it.

Ingredients:

For Making Dhoka:

  • 1 cup split chickpeas (200 gms approx)
  • 1 pieces of ginger (1 inch), roughly chopped
  • 3 green chillies, roughly cut
  • 1/2 tea-spoon cumin seeds
  • 1/2 tea-spoon turmeric powder
  • 1/2 tea-spoon salt
  • mustard oil, as required for deep frying

For Tempering:

  • 1/2 tea-spoon cumin seeds
  • 2 bay leaves
  • 5 cardamom
  • 2 cinnamon stick (each 1 inch)
  • 5 cloves
  • 1 star anise 
  • 1 pinch hing
  • 3 table-spoon ghee

For Making The Curry:

  • 2 medium sized potato, diced
  • 1 tomato, chopped
  • 4 green chillies, slitted from middle
  • 1 piece of ginger, grated
  • 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 chilli powder
  • 1/2 tea-spoon garam masala powder
  • 1 table-spoon sugar
  • 2 table-spoon mustard oil
  • 2.5 cup warm water
  • salt, according to taste

Method:

For Making Dhoka:

  • Soak the split chickpeas overnight. Next day, before cooking, drain the water and make a fine paste adding chopped ginger and green chillies. Keep the paste aside.
  • Heat 2 table-spoon mustard oil in a pan and temper with cumin seeds.
  • Add the chickpeas paste and stir adding turmeric powder and salt.
  • Stir for 2-3 minutes on medium flame until the paste becomes tight and water evaporates.
  • Grease a tray with oil and transfer the chickpeas paste to it. Tap with your hand to set it and make it even.
  • With the help of a knife, cut out diamond shaped cakes and let it cool down.
  • Heat required oil in a pan and deep fry the cakes until they are golden brown. Remove and keep aside.

For Making Dhokar Dalna:

  • Rub the potato pieces with 1 tea-spoon turmeric powder and salt and shallow fry in mustard oil until they are light golden in colour. Remove and keep aside.
  • Heat ghee in a pan and temper with all the ingredients mentioned in For Tempering section. Allow them to splutter.
  • Add grated ginger and stir for few seconds.
  • Now, add tomato, 1/2 tea-spoon turmeric powder, cumin powder, coriander powder, red chilli powder and Kashmiri chilli powder. Sprinkle some water and stir until the tomato gets blended.
  • Add fried potato and salt. Mix well.
  • Add warm water, mix and cover the lid. Cook for 5-7 minutes on medium flame.
  • Open the lid and add dhoka (chickpeas’ cakes) and give it a quick mix. Cover the lid and cook for another 10 minutes on low to medium flame.
  • Check if the cakes are properly cooked. If not, cook for some more time.
  • Open the lid and add garam masala powder and sugar. Give a quick mix and turn the flame off.
  • Your Dhokar Dalna is ready to be served now.

Serve this traditional Bengali dish with piping hot rice aka gorom bhat (as we call it). Squeeze a piece of gondhoraj lebu (lemon) and let this hot and spicy curry with soft and melt-in-mouth lentil cakes make you lunch time delightful.

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 Dalna (Bengali Style Cottage Cheese Kofta Curry)

Chhanar Dalna (Bengali Style Cottage Cheese Kofta Curry)

Dalna is a very popular form of Bengali curry and is typically prepared without onion and garlic. Thus, it is also considered as satvik bhojon and is widely prepared in Bengali vegetarian kitchens. Dalna, if cooked properly, can give a tough competition to any popular […]