PAPAYA BITTER GOURD CURRY,Bengali dish/PENPER SUKTO

 It is an authentic Bengali dish from old grandma's cookbook. I came to know this traditional bengali recipe from my grandMa's diary. I collect a green fresh papaya from my backyard garden for thus recipe. 

So it is obvious that the taste of dish is much

 much better😊.

Here is the recipe :

Ingredients :Papaya : 1
Drumsticks :2
Bitter guard :2
Peas : 1 handful
Bengali Bori : 5 to 6
Masalas: Ginger paste:2tablespoons
Sugar : 2 to 3 teaspoons
Corriander powder : 2 tablespoons
Salt according to your taste.
This recipe preferably sweeter than salty.
For tempering I use mustard seeds ( 2 teaspoons), red chilli (1)
Mustard oil : 2 tablespoons, you may use white oil.
Deshi ghee : 2 teaspoons
PROCESS : Wash papaya properly. Peel off the skin of papaya. Grate papaya with the help of grater and keep in a bowl.
Cut drumsticks in small 4" inches pieces. Peel off it's skin also.
Slice bitter guards in round thin shapes.
Wash all vegetables.
Keep a korai on gas and switch on the gas.
Add mustard oil and wait for become hot. Fry bengali bori and keep aside. Fry all sliced bitter guards till turn brownish black. Take out from karai.
Now add mustard seeds and red chilli in this oil.. When a beautiful aroma comes out pour grated papaya,drumsticks pieces, peas. Stir well, now add ginger paste, corriander powder,salt. Keep a lid on karai in that stage. Wait for 10 minutes for perfect boiling.
After that use sugar and fried bori. Give another 5 minutes for perfect mixing.
Now pour little deshi ghee. Wait for 10 minutes before serving. It is a sweet in taste dish.
Serve hot with hot rice. It is really an appreciable dish among most bengali old authentic dish.
☺ cooking.

EGG POTATO CURRY/DIMER DALNA/BENGALI STYLE RECIPE

 

DIMER DALNA or BENGALI EGG CURRY is one of the most popular egg recipes in Bengal in daily

 cooking. From my childhood it is a favorite dish for me in lunch. Egg potato curry with hot rice is

 really palatable for me…I feel so. In this recipe boiled eggs are slightly fried before cooking them with

 boiled potatoes.

This dish achieved an important place in our Bengali kitchen from my grandma’s kitchen to my

 daughter’s kitchen or from our ancestral kitchen.

Apart from this “Dimer dalna” recipe another one egg dish I like most is “Dimer jhal”. This recipe I

 will share with you latter.

When there are no vegetables in kitchen and we don’t like to cook you will try this easy recipe in your

 kitchen. It may be with thick rich gravy or simple light gravy. It is ideal for a lunch meal with

 rice...nothing is needed as a side dish with this “Dimer dalna”.”DALNA” word specially use in south

 Bengal that I know well because when we were in North Bengal my maid used to say what is Dalna .I

 described it to her what is really Dalna preparation. I taught her many such recipes. Mustard oil is must

 for this egg potato curry. It will give the actual flavor of the dish. Now the time to share the recipe.

WHAT ARE NEEDED TO COOK THE RECIPE

EGG: 3 (I took 3 eggs, the number of eggs  depend on the members of your family, one egg is for one member)

POTATO: ½ KG

ONION (1), GARLIC (ONLY 2 PIECES), GINGER (2 INCHES), TOMATO (1 MEDIUM SIZE):

 Make a smooth paste in grinder or you can use”  SIL NORA”….( A PAIR OF GRINDING STONES).It

 will give the perfect taste of Dimer Dalna. You can feel traditional, authentic taste of this old recipe.

SPICES: TURMERIC POWDER: 12 TEASPOONS

CUMIN POWDER: 2 TEABLESPOONS, CORRIANDER POWDER: 2 TEABLESPOONS

RED KASHMIRI CHILI POWDER: 1 TEASPOON

HOME MADE BENGALI GOROM MASHALA: 1 TEASPOON (you may use garam mashala from

 market but the taste will vary) FOR TEMPERING: CUMIN SEEDS (1 TEASPOONS,GREEN

 CHILI(1),1 BAY LEAF,CINNAMON ( ½ INCH)

MUSTARD OIL: 2 TEABLESPOONS

TAKE SALT ACCORDING TO YOUR TASTE.

HOW TO COOK: 

Boil egg and potatoes .Peel off all skins and wash with cold water. Drain out water from boiled egg and potatoes.

 Place a karai on gas; pour mustard oil in it .Wait for minutes to become hot. Marinate boiled eggs with pinch of

 turmeric powder and salt. Now fry eggs slightly brown. Take out fried eggs from karai.Add boiled potatoes to

 fry slightly. Add cumin seeds, bay leaf, cinnamon and chili for tempering. Now add ready paste and stir

 continuously.

 

Add turmeric powder (½ teaspoon), cumin powder, coriander powder accordingly. Stir continuously and wait for

 minutes to separate oil from spices. Give boieled and fried eggs and potatoes in mashalas, mix well .Add salt

 according to you taste. Pour some water (½ cup) and boil for 2 to 3 minutes. Sprinkle Bengali garam mashalas

 on ready egg curry and give standing time.

Serve “ DIMER DALNA” with simple hot rice.

Thank you.

MOUROLA MACH R PUI SHAK ER CHACHRA/MALABAR SPINACH CURRY WITH SMALL MOUROLA FISH

 

Today I am sharing a different variation of authentic Bengali “Puishak chorchori macher matha di e” to

 “ Puishak er chachra mourola mach di e”. I and my husband always try to change the authentic dish in

 our own way, we enjoy it.

In summer season Malabar spinach (Basale leaf) aka puishak is easily available to local market in West

 Bengal, Odisha and Bangladesh also.

Malabar spinach is rich in unsaturated fatty acid and high in Vitamin A, C, iron and calcium.

It has a high amount of protein for a plant and good source of magnesium, phosphorus and potasium.

Malabar spinach helps in better sleep, healthy heart, prevents dementia, improves eye sight, helps in

 digestion, treats and prevents cancer.

On the other hand, another main ingredient in this dish is “mourola fish”. It is a very common pairing of

 Bengali dish is gorom bhat and” mourla bhaja”. But I use mourola fish in different way.

Small mourola fish is rich in zinc, iron and Vitamin D. So combination of small mourola fish and

 Malabar spinach with different vegetables help to make the dish nutritious.

Now let come to the recipe

INGREDIENTS: MALABAR SPINACH / PUI SHAK: 200 GRAMS

MOUROLA FISH: 100 GRAM

EGG PLANT: 1 MEDIUM SIZE

PAPAYA : 1 SMALL SIZE( I use papaya instead of pumpkin because I have not pumpkin in my kitchen, I made a twist )

POTATO: 1 MEDIUM SIZE

SPICES WHAT I USE: TURMERIC POWDER: 1 TABLE SPOON

WHOLE CUMIN POWDER: 2 TEASPOONS

CORIANDER POWDER: 3 TEASPOONSKASHMIRI, CHILI POWDER: 1 TEASPOON

ONION PASTE: 2 TABLESPOONS

GINGER GARLIC PASTE: 1 TEASPOON

MUSTARD OIL : 2 TABLESPOONS

SALT TO TASTE

JAGGARY POWDER: 1 TEASPOON

HOW TO MAKE: Cut all vegetables in medium sizes, wash very well. Boil vegetables, don’t boil fully.

 Drain out all water from veggies. After marinating mourola fishes with salt and turmeric powder fry

 these. Take out all fried fishes from karai add little more oil in it and pour onion paste, ginger garlic

 paste accordingly. Stir very well, add all spices when a beautiful aroma comes out from the paste and

 again stir. Now add boiled vegetables and mix well. After 2 to 3 minutes add fried mourola fishes in it

 and stir constantly. Now the time to give 1 teaspoon of jaggery powder for perfect taste of dish. Place a

 lid on karai and give standing time for finished product.

Our “PUISHAK CHACHRA SONGE MOUROLA MACH” is ready to serve. Enjoy the dish with hot

 rice and dal ...typically Bengali touch.

Thank you.

LAU DOGA SATHE KOI MACH/ANABAS FISH WITH BOTTLE GOURD LEAVES

 

My today’s recipe is “LAU DOGA SATHE KOI MACH”/BOTTLE GOURD LEAVES WITH ANABUS FISH, BENGALI RECIPE. In this season we all are Bengalis fond of “Lauer doga “, plant from which we get bottle gourd. Bottle gourd vines are quick growing with hairy stems, long fork tendrils and a musky smell. 

You can grow bottle Gourd vines indoor in a tub just to eat bottle gourd leaves and stem as organic. My

 daughter had done it and really its taste is far better than taken from market. Its tender leaves and

 tendrils are edible; indeed carry higher concentration of vitamins and minerals than the bottle gourd

 fruit. Bottle gourd plants (100 grams) are full of Protein, carbohydrate, fiber, calcium, phosphorus, iron

 and moisture.

INGREDIENTS: 1) ANABAS FISH: 1/2 KG

2) BOTTLE GOURD LEAVES: 200 GRAM

3) BAY LEAVES: 2 TO 3

4) WHOLE ZEERA (cumin seeds): 2 TABLESPOONS

5) GARLIC: 4 PIECES

6) ONION: 1 (PASTE)

7) CARDAMOM: 4

8) MUSTARD OIL: 3 TABLESPOONS

9) Turmeric powder: 2 teaspoons

10) Coriander powder: 2 tablespoons.

 SALT TO TASTE

 PROCEDURE: Cut bottle gourd stems, leaves and tendrils in medium (2 to 3 inches in sizes).Wash

 these properly and lightly boil. Fist marinate anabas ( koi) fish with turmeric powder, 1 teaspoon of

 mustard oil and little salt. Keep karai on gas oven start flame .Pour 2 tablespoon of mustard oil and

 heat .Fry all fishes carefully. Don’t fry fishes too much, it will hamper the original taste and become

 sticky. Take out all fried fishes and keep aside. On the other side in a karai pour 1 teaspoon of mustard

 oil, after heating oil pour bay leaves, whole cumin seeds and 2 to 3 pieces of garlic. Fry slightly and off

 the flame. Take out masalas and make a smooth paste.

Now put karai on gas oven with 1 tablespoon mustard oil which is left from frying fishes. Heat the left

 over oil, pour 2 to 3 pieces cardamoms, bay leaf and onion paste. Stir well; add turmeric powder,

 coriander powder accordingly. Now add lightly boiled bottle gourd leaves with salt. Now add masala

 paste what we had done before. Keep boiling for 5 minutes, now add fried anabas fishes .Again boil for

 another 5 minutes with a lid on the curry. Give standing time and our “KOI MACHE LAU DOGA “is

 ready to serve. Garnish with green chili.

Enjoy this fish dish with hot rice…if you are a fish lover you will feel another palatable touch in this

 dish. 

DOI POTOL/POINTED GOURD IN YOGURT

 

Pointed gourd is provincially known as "POTOL"in both of Bengali speaking regions.It is a vital summer vegetable in West Bengal and Bangladesh. It is well known vegetable.It is cultivated and consumed in every part of West Bengal and Bangladesh.Pointed gourd is known as " Parwal " in hindi. 

Today my pointed gourd recipe is so simple to make and healthy also.Due to present of yogurt it is easy to digest.It helps to keep body cool in summer season.

Here is the recipe:

INGREDIENTS;

Pointed gourd: 1/2 kg

Onion : 2 smalls

Green chili :1 or 2

Red chili : 1

Yogurt : 1 full cup

Sesame seed paste : 2 tablespoons.

Turmeric powder : 1 teaspoon

Red chili powder :2 teaspoons

Mustard oil : 2 to 3 tablespoons

Salt to taste

PROCESS : Peel off  the skins of all pointed gourd.Wash in proper way.

Season  all pointed gourd with little turmeric powder and little salt.Fry pointed gourds in a karai with

 mustard oil.

Make a smooth paste of yogurt with little red chili  powder, salt and 1 teaspoon sugar in it.

Take out all fried pointed gourd from karai.  Don't fry too much ,it will give the perfect taste of " DOI

 POTOL".In the left over oil add sliced onion (cut into small square shape)  green chili and 1 small red

 chili

Add 2 tablespoons sesame seeds paste after the onion turns soft. Stir well,now pour yogurt mix

 and again stir.Add fried pointed gourd at that time.Pour some water ( 1/2 ) cup.

Give some time to boil , so that all spices and yogurt mix insert into pointed gourds and make it soft

 ,tender, and juicy.

Our " DOI POTOL" is ready to serve with hot rice or homemade rotis.

I am so happy to share the recipe.

Thank you

"MULOR ROSSA"/ RADISH GRAVY/BENGALI RECIPE

 

we, all Bengalis are always busy in our kitchen. You can tell that this is our first love, obviously

 for food lovers. We enjoy most to make fusion or authentic Bengali foods or any dish of

 different countries. In our childhood my grandmother cooked various dishes that we liked very

 much. She cooked authentic Bengali dishes like "sukto","Dhokar Dalna","Niramush jhol",

 "chochori" and so on. These were so palatable .I used to feel a heavenly touch in this

 dishes.My mother cooked another type of radish recipe; she named it "Mulor rossa".

Today I am sharing with you this innovative fusion recipe of radish. We know a typical recipe

 of radish with ginger paste adding sugar in it which is well known as "Mulor ghonto" or

 something like that. My recipe "Mulor rossa" is something different.

It is fact that kids and youngsters don’t like radish but I know it is very tasty item. You can try it

 in your kitchen.

Here is the recipe:

INGREDIENTS:
Radish-1/2 kg.(take big good quality radish)
Mustard oil: 100 grams
Onion paste:3 tablespoons.
Sliced onion: 1 big size.
Turmeric powder :1 teaspoon
Mustard paste: 2 teaspoons
Salt: according to your taste
Sugar :1 tablespoon ,I use sugar free tablet(2)

For tempering I use..
1) Whole Cumin seeds: 1 teaspoon
2)Red chilly: 1
3) Green chilly: 2

HOW TO COOK:
1) Peel off  radish. Cut in thick round pieces. The thickness of sliced radish should be 1/2 inch.
2) Wash radish pieces properly with water.
Mix little amount turmeric powder and salt in it. Keep aside for 5 minutes.

3) Keep a Karai on gas oven and switch on the gas. Pour 50 grams mustered oil and heat the oil.
4) Add radish pieces in karai and fry. Place a lid on karai for fast frying, so that radish pieces boil nicely. Keep patience at this time.
5) Take out radish pieces from karai when pieces become soft.

6) Add some more oil in karai, add cumin seeds (whole zeera ), 1 red chilli, 2 green chillies in

 hot oil. A beautiful aroma will come out at this time , add sliced onion and fry well.

7) When sliced onion turn light brown add onion paste and stir continuously.

7) When sliced onion turn light brown add onion paste and stir continuously.

After that add turmeric powder 1/2 teaspoon, red chili powder 1/3 teaspoon and again stir in

 proper way,add required amount salt .

Now oil separated from all spices add sugar and mustard paste.Pour some water.

8) Put all sliced radish pieces in karai now, boil for 2 to 3 minutes. Keep a lid on karai at this

 time so that all sliced radish fully boiled.

Remember don’t boil the radish curry more than 2 to 3 minutes, it will make curry bitter due to

 presence of mustard paste .So be careful about that. Take out radish pieces from karai in a

 bowl softly so that it will not break pieces.This curry has less gravy. All spices should well mix

 with radish pieces and looks so yummy.

Our "MULOR ROSSA"/Radish gravy is ready to serve. You can have it with hot rice. I am sure

 that you feel something different.

I am happy to share it. Thank you.