MANGO FISH, a tribal recipe

 MANGO FISH, a tribal recipe

I came to know this different type of recipe from my neighbour when we were in North Bengal. They cooked this recipe oftenly. As I am a sour lover I love this mango fish recipe. I like to share with you. You can present it in your lunch with hot rice. I am giving you assurance that you must get appreciation from your family members.
Here is the dish.

INGREDIENTS :

Rohu fish : 4 to 5 pieces

Green Mango : 1

 
Onion : 1 ( finely chopoed)

Ginger and garlic : 2 teaspoons ( crushed)

Turmeric powder : 2 tablesooons

Salt : according to your taste.

Mustard oil : 4 tablespoons

PROCESS : Marinate rohu fish pieces with 

turmeric powder and salt. Keep asidr in a bowl.

Peel off all skins from the mango. Wash properly.
Keep karai on gas, pour mustard oil. Heat oil and fry fish pieces. Take out all fish pieces from karai and keep aside.

Add sliced onion abd crushed ginger gsrlic in that oil. Lightly fry , add sliced green mango and chilli.. again fry in medium flame. Pour turmeric powder and salt at this stage. Stir well. Give water ( 1 cup) to boil green mango pieces. keep a lid on it.

After properly boiled add fried fish pieces in the gravy. Give 5 minutes to boil fish pieces in gravy. Tender fish makes gravy juicy with green mango taste.
Rest the preparation for minutes and then serve with hot rice.

Our Mango fish is ready to serve with hot rice.

ELEPHANT WOOD APPLE CHUTNEY /KODBEL MAKHA

 

My post is now regarding sour taste , a mouth watering recipe with elephant wood apple.

This ripe fruit is quite aromatic. It tastes sour with the mixture of sweetness. Fruit contains many seeds, those are light brown in color. It takes a long time to ripen the fruit, that does not come to market before September-October.
Me and my best friend my daughter😀 are always waiting for this fruit for palatable chutney. No one want to share her portion any time😁😁.

Here is the recipe :it is very easy to make.
Codbel chutney
Materials:
Codbel / elephant wood apple :1
1) Jaggery: 50 grams or more.
2)Green Chillies: 1 ( slice in small pieces)
3)Mustard oil: 1 tablespoon.
Salt require according to your taste.
Method: Break the elephant wood apple and scoop it with a spoon. Collect all inner materials in a glass bowl. Remove the seeds from the fruit. Now mix all the ingredients and knead well.

 Serve it with rice meal at the end....Can't handle the mouth water..😋😄

INDIAN OLIVE, WILD OLIVE CHUTNEY/JOLPAIER CHUTNEY

In this season we can easily find indian olives in vegetable market. It is necessary to take seasonal vegetables for your good health. It is right that Indian olives are really very sour to taste but it is very good for your health. Form my childhood I like sour taste very much😄😄.My grandma made many different pickles which were mostly consumed by me every time..😋😋😄.Still now I love chutneys, pickles etc.
So for that I like to share simple Indian olive chutney.I use little tamarind in this chutney for better flavour and taste also.
Here is the simple recipe :

Ingredients :1)Indian olives: 6 to 7 in numbers
(Don't take many olives, it will hamper your ready recipe, you won’t take because of too much sour)
2) Tamarind : 2 to 4 pieces( use green tamarinds from local market,don't use matured tamarind)
3) Sugar: 75 gms approximately /you may use jaggary powder,in that case take little more quantity than sugar.
4) Mustard oil: 1teaspoon
For tempering:
1) Bengali Panch foron,instead of that you may use mustard seeds: 1teaspoon
2) Turmeric powder: 1/2 teaspoon
3)Dry red chilli : 1

PROCESS :1) Peel off skins of Indian olives. Keep some green skins. Wash well. Cut tamarinds in small pieces.
2) Boil olives and tamarind lightly. Drain out all water from these. It will help to release too much sour from Indian olives. Smash boiled olives with hand.

3) Put a karai on gas oven, switch on gas. Add little mustard oil. Wait for becoming hot. Pour panch foron or mustard seeds and one dry red chilli. When it splatters add boiled olives and tamarind, little salt, turmeric powder. 

Add little water.

Stir properly. Now add sugar according to your requirements and again stir. Wait for some minutes to boil sugar. Mix all ingredients so well. Give standing time to make consistency become thicker.

 
Keep patience to become cool the chutneys. Serve " Indian olive chutney/Jolpaier chutney" with rice or handmade roti as a side plate.

Enjoy cooking.

BENGALI "DHOKAR DALNA" WITH SEASAME SEED

 

I had discussed about the vitality of sesame seeds in my one previous blog. Due to high cost of poppy seeds, now a day’s majority Bengali family keeps sesame seeds in their kitchen for

 different dishes.

Not only for your taste buds but sesame seeds are also the store house of vitamins and

 minerals. And so why not we take hands of sesame seeds in our kitchen.

Today I am sharing another recipe of sesame seeds named "DHOKAR DALNA WITH SESAME SEED". I made a twist in typical Bengali Dhokar dalna which is made always with

 chana (lentil seeds) and motor dal (yellow split seeds).

It is really something different in taste and you can say yummy also. A new recipe that you can

 say it is my own recipe at once.

HERE IS THE RECIPE.

.
INGREDIENTS:

1) White Sesame seeds: 100 gms

2) Yellow split pea seeds: 75 grams. Ingredients - White Sesame (100 gm),  Onion-1 small, Garlic-3 cloves, Ginger-1 inch, Tomato-1 small, Raw Chilli-1, Turmeric powder-2 tsp, Red Kashmiri Chilli powder-2 tsp, cumin powder and coriander powder-2 tbsp, garam masala powder-1 tsp, boiled potato-3( cut into pieces). White oil – 2 cups,Sugar-2 tsp.

 

PROCEDURE- Soak yellow split peas and sesame seeds for 2 hours. Soak them separately. Make a paste with onion-1 small, garlic- 3 cloves, ginger-1 inch, 1 green chilli, and tomato-1 small together.

 Paste yellow split peas and sesame seeds separately. Place the kadai on gas and add little white oil. When the oil is hot add 2 (yellow split pea dal and white sesame seeds ) paste together Add salt, sugar, a little cumin powder, a little turmeric powder, add a little besan and dry it... it will be stuffings like look.

Now apply white oil in a plate and pour the ready paste and spread it evenly by hand to 1 inch thickness.

 When it becomes cool, cut it into “DHOKA “shapes. Now fry the dhoka in white oil. Reduce the heat and fry the dhoka otherwise the dhoka will burn.Take out all fried dhokas.

 

Fry the boiled potatoes again in a pan with a little oil and add all the ingredients mentioned above. When the oil is separated add potatoes again, add water to boil it with salt and sugar

Add dhokas on the top of gravy and turn off the gas. Add deshi ghee if desired. Give standing time for actual taste. Our new recipe “BENGALI DHOKAR DALNA WITH SESAME SEED” is ready to serve. Hot rice or roti is perfect for this recipe.

 Let me know how you feel to have it. Be happy and enjoy cooking.

Here is the link of another sesame seed recipe

https://tastesdifferent.blogspot.com/2021/07/sesame-seed-potato-curry-bengali-til.html 

PANEER LAZABAB

 

Today I am sharing a palatable Paneer recipe for you. It is totally a homemade recipe,no need to other masalas..I use only ordinary masalas which always  remain in our kitchen.

Let come to the recipe.

 Ingredients: Paneer: 100 grams.

Potato: 2 big sizes.
White oil: 2 to 3 tablespoons
Onion: 1medium size
Ginger: 2 inches
Garlic: 3 to 4 pieces.
Tomato: 1 medium
Cardamom: 3 pieces.
Cinnamon: 1 inch
Whole cumin seed: 1 teaspoon
Red chili: 1
Black pepper: 3 to 4 in number

Garam Masala powder: 2 teaspoons.

Deshi ghee : 1 tablespoon
Sugar: 1 teaspoon
Salt according your taste.

PROCUDURE: Boil potatoes and drain out all water from it. Cut into medium square pieces.

Cut paneer in medium square sizes also. Dip all paneer pieces in salted water for 5 minutes. It will make paneer pieces soft and spongy.
Make soft paste of all ingredients mentioned above including onion, ginger and garlic, tomato

 in grinder.
And keep aside.
Keep a karai on gas and switch on the flame. Add white oil in karai and take time to heat oil.

 Lightly fry paneer pieces and take out from karai. Fry boiled potato pieces lightly also. Take

 out boiled potato pieces from karai. Now pour ready paste in karai, stir continuously and add

 salt according to your taste, add 1 teaspoon sugar at this time to get better taste in paneer

 gravy. 

. Pour 1 to 2 cups of water when oil separate from the gravy. Give 2 minutes to boil water, now

 add boiled potatoes and paneer pieces in gravy. Give more 5 minutes to boil. Sprinkle garam

 masala and desi ghee on the ready dish. Now off the flame, wait for 5 minutes to serve.

Serve hot “PANEER LAZABAB” with hot roti or hot rice. You will really get appreciations from

 your family members.

Thanks to tolerate me.

  

SIMPLE CHICKEN PAKORA/EVENING SNACK/YUMMY CHICKEN PAKORA/CHICKEN DUMPLING

 

There are varieties chicken pakoras we came to know from you tube and other net sites. Today I am

 sharing a simple chicken pakoras for which there is no need of any extra ingredients .We only need

 ingredients which are always present in our kitchen.

Here is the recipe:

INGREDIENTS: CHICKEN PIECES; 200 GRAMS

WHITE OIL (SOYABIN OIL OR RICE BRANE OIL): 150 GRAMS

CURD: 2 TABLESPOONS.

CORRIANDER SEEDS: 1 TABLESPOON.

CORRIANDER POWDER: 1 TEASPOON

ONION PASTE: 1 TEASPOON.

GINGER GARLIC PASTE: 2 TEASPOONS.

GREEN CHILLY PASTE: 1 TEASPOON

CORIANDER LEAVES: 1 TABLESPOON.

FENUGREEK LEAVES: 1 TEASPOON.

EGG: 1

TURMERIC POWDER: 1 TEASPOON.

RED CHILLY POWDER: 2 TEASPOONS.

CORN FLOUR: 1 TABLESPOON.

CHICK PEA FLOUR: 1 TEASPOON.

MOIDA (WHITE FLOUR): 1 TEASPOON

SALT: ACCORDING TO YOUR TASTE.

PROCEDURE: Cut chicken pieces in small square pieces. Mix all ingredients which are mentioned

 above with chicken pieces. Only chick pea flour, corn flour and moida mix with chicken just before

 frying.  Keep aside marinated chicken for 2 hours. Keep frying pan on gas and pour sufficient white oil

 to fry. First heat the oil with full flame, then slow the flame in medium position. Now add 3 flours and

 mix well. Start frying pakora. Always fry pakoras with low flame, otherwise it will burn outside and

 inside portion will not cooked properly. Drainout pakoras from oil and keep on tissue paper so that all

 excess oil from pakoras are soaked by tissue papers.

Serve chicken pakoras with tomato sauce and enjoy with hot tea.

Thank you. 

JHINGE ALOO POSTO, TRADITIONAL BENGALI CUISINE/BENGALI RECIPE/RIDGE GOURD POTATO WITH POPPY SEEDS

 

Jhinge Aloo posto is a traditional Bengali dish which is popular in West Bengal. It is also popular in Orissa. The

 people of Bankura and Purulia districts of West Bengal have loads of love in aloo or jhinge posto. They used to

 take jhinge posto as a side dish with main meal. Not only that in different restaurants of these districts we can

 found aloo posto in menu chart .We spent approximately 12 years in Bishnupur town of Bankura ,where I learnt

 so many recipes  with poppy seeds like “ Postor Bora”,” Macher jhole posto”, “Potol posto”etc. Majority of

 Bengali family insert this posto dish in their fasting day. I always cook this recipe with “Mash kolaier dal”. It is a

 perfect match for Bengalis. 

. Today I am sharing simple “Jhinge Aloo posto” recipe now.

Author: Rita Chatterjee

Course: Side dish

Cuisine: Bengali

Preparation time: 10 minutes

Cooking time: 15 minutes

Total time: 20 minutes

Servings: 2 persons

INGREDIENTS:

1)      Potato : 2 ,big sizes

2)      Jhinge ( Ridge gourd) : 2 medium sizes

3)      Mustard oil: 2 to 3 tablespoons.

4)      FOR TEMPERING: Nigella seeds (black cumin seeds/kalo zeera)

5)      Green chili: 2

6)      Salt accordingly.

PROCEDURE:

CuCut potatoes and ridge gourd (jhinge) in small cubic shapes. Wash vegetables with running water.

Paste poppy seeds in mixer with a green chili in it , it will enhance the taste of curry.

PlPlace karai on gas and switch on the gas. Pour mustard oil .Heat oil, now add nigella seeds and sliced green chili.

. A Beautiful aroma will come out at the time of tempering. Now add all potatoes and jhinge in karai and stirring.

 st After few minutes keep a lid on karai to boil vegetables and add salt.

Do not use more water to boil .Ridge gourd (jhinge) contains more watery fluid. Salt gives out water contains.

So more water in curry will hamper the taste. Add poppy seed paste when vegetables boil properly. Stir continuously the curry .Finally the curry becomes dried and give a perfect aroma of poppy seeds. It will give a light brown textured curry.

Our “JHINGE ALOO POSTO”/”RIDGE GOURD POTATO WITH POPPY SEED CURRY “is ready to serve with hot rice and dal.

Try this Bengali dish in your kitchen and give me feedback.

Thank you.