ILISH MACHER MATHA DIYE KOCHU SHAAK | HILSHA FISH HEAD COOKED WITH TARO STEM

An authentic Bengali dish cooked with fried head of Hilsa fish. As I always say, hilsa is not just a fish for Bengalis. It’s an emotion. From age old classic like Bhapa Ilish , Sorshe Ilish , Ilish Beguner Jhol to today’s fusion recipes- Ilish Biryani, Ilish Do Pyaza, Ilish has wowed his lovers with many different types of recipes.

Hilsa fish head is equally treasured for its flavour. From macher mathar Chorchori ( fish mishmash with spices and assorted veggies) to matha diye Ghonto (Curry cooked with fish head), recipes cooked with fish head are also head turner.

This MAACHER MATHA DIYE KOCHUR SHAAK is one of those heartwarming recipes that will not only drool you but will fill your heart too.

• Cuisine – Bengali
• Course – Main Course
• Prep time -10 minutes
• Cooking time -20 minutes
• Author Tina

INGREDIENTS

• 2 Hilsha fish head
• 200 Gm Kochu Shaak / Taro Root
• 2 Tsp Turmeric powder
• 1 tsp Gur
• 1 Tsp Cumin Seeds/ Jeera
• Salt to taste
• Mustard Oil

PROCEDURE

1. Chop the Kochur Shaak into fine pieces. Scrap it’s skin. Wash it throughly under running water.
2. Put it in pan. Add salt and 1 tsp Turmeric powder.
3. Let it cook in medium flame for few minutes.
4. Cover with a lid and toss in between.
5. Now set it aside as the shaak softens.
6. Now pour mustard oil in pan.
7. Temper the oil with 1 tsp Cumin seeds/ Jeera.
8. Add the Kochur Shaak.
9. Toss them.
10. Set it aside after this step.
11. Now fry fish head pieces in the same oil.
12. Break them into shreds.
13. As fish heads softens,add the shaaak.
14. Add salt to taste and gur.
15. Start mixing.
16. Cook till fish heads scrambles well and mixes with the shaak.
17. Spread dollops of mustard oil and finish cooking.

RESTAURANT STYLE EGG CURRY RECIPE | HOW TO COOK EGG CURRY | EGG CURRY RECIPE

A delicious, spicy and flavourful egg curry cooked in restaurant style. This egg curry is perfect when you want to cook something simple yet packed with flavours.

A popular Indian Curry , best served with rice , pulao or with Indian breads like Paratha or roti.

Eggs are something that I enjoy most, from cooking to eating. Also sometimes I even eat boiled eggs. Egg curry is something that we often cook at our house, also we add potatoes along with eggs in the curry.

Egg Curry – one of the popular side dish, that are cooked in several ways. Various regions of our country offers various types of egg curry, flavoured with various spices.

Today’s recipe is simple easy to cook curry , Bengali style Egg Curry.

TIPS

Always boil eggs before cooking.

Add teaspoon of salt in boiling. Add drop of oil in boiling, it helps in removing the shell easily without breaking the eggs.

INGREDIENTS

• 4 Eggs
• 2 Medium Size Potato
• 1 Tomato
• 1 Onion
• 6 Garlic Cloves
• 1 Bay Leaf
• 2 Cardamom
• 1 Tsp Garam Masala Powder
• 1 Tsp Coriander Powder
• 2 Tsp Turmeric Powder
• Salt to taste
• 1 Tsp Sugar
• Mustard Oil

HOW TO COOK EGG CURRY

1. Boil eggs in salt water. Deshell them. Cut potatoes into cubes. Boil them.
2. Coat eggs and potatoes with salt and turmeric powder.
3. Pour mustard oil in pan. Fry the eggs and set aside.
4. Temper oil with 1 tsp sugar and 1 dry red Chilli.
5. Put the perboiled potato cubes for frying.
6. Make a paste of tomato, Onion, garlic cloves, bay leaf, Cardamom.
7. Put the masala paste in pan.
8. Saute them.
9. Add 1 tsp turmeric powder, salt to taste, 1 Tsp Coriander Powder, 1/2 tsp Garam Masala Powder.
10. Saute them for few minutes.
11. Add the fried eggs.
12. Add water.
13. Cook for few minutes in medium flame.
14. Sprinkle 1 Tsp Garam Masala Powder and finish cooking.

PARATHA STUFFED WITH LEFTOVER CHOLE | PARATHA RECIPE | BREAKFAST RECIPE

A delicious Paratha Recipe cooked with leftover chole. It is one of those easy to cook recipe that you can cook with any leftover Dal or curry.

It happens many time, when we have leftover Dal or curry in our refrigerator and nobody wants to eat it anymore. This recipe is to make those leftover Dal/curry attractive, thus making it delectable.

Paratha is the easiest and quickest dish that can be cooked with this.

• Cuisine – Indian
• Course – Main Course
• Prep time -10 minutes
• Cooking time -10 minutes
• Author – Tina

HOW TO COOK PARATHA STUFFED WITH LEFTOVER CHOLE

INGREDIENTS

• Leftover chole
• Dough
• 1 Tsp Garam Masala Powder
• 1 Tsp Salt
• Hing (Pinch)
• Oil

PROCEDURE

1. Take the leftover chole. Add salt, Garam Masala Powder, hing.
2. Put oil in pan. Add the masala mixed leftover chole. Saute for few minutes.
3. Transfer to a plate. Let it cool.
4. Put it in a blender and make a paste.
5. Make small balls from the dough.
6. Stuff each of these ball with teaspoon of stuffing.
7. Roll Paratha.
8. Fry them in oil.
9. Serve hot with curd or Achar.

ONION PARATHA RECIPE | PYAAZ KA PARATHA RECIPE | BREAKFAST RECIPE

A simple every day Breakfast Recipe that tastes wonderful even without any side dish. It is very easy to cook and uses every day ingredients.

Instead of stuffing with onions, I have cured this recipe with a twist.

So, let’s give a break to regular Parathas and indulge in this crunchy Onion parathas. It tastes fabulous.

• Cuisine – Indian
• Course – Main Course
• Prep time -20 minutes
• Cooking time -10 minutes

HOW THE COOK ONION PARATHA

INGREDIENTS

• 2 medium size Onion
• 4-6 Garlic Cloves
• 1 Tsp Black Salt
• 1 Tsp Black Pepper Powder
• Turmeric Powder (pinch)
• Dough

PROCEDURE

1. Sprinkle 1-2 tsp Flour over already set Dough ( If wish can prepare dough previous night, it speeds up schedule).
2. Then make small balls from the dough.
3. Chop the onion, garlic cloves into fine pieces. Add the spices. Toss everything.
4. Roll Paratha.
5. Drizzle oil in pan.
6. Put the Paratha.
7. Smear one side with egg mixture.
8. Gently flip.
9. Cook till both side gets cooked.
10. Serve hot

TOMATO PARATHA | HOW TO COOK TAMATAR KA PARATHA | INDIAN BREAKFAST RECIPE

Tamatar Ka Paratha is an Indian style flatbread which is flavoured with some spices and freshly pureed tomatoes. These Parathas taste so delicious that one can have them even without anything. The unique flavour of tomatoes makes it so tempting that there is no need for any curry or achar.

Me and my sister is a huge fan of Parathas. So my mother often cooks Parathas for Breakfast. But this Paratha is my surprise for her.

TAMATAR KA PARATHA RECIPE

INGREDIENTS

• 2 Cup Whole Wheat Flour
• 2 Large Tomato
• 1/2 inch Ginger slice
• 1 Red Chilli
• 1 Tsp Salt
• 1 Tsp Sugar
• 1 Tsp Garam Masala Powder
• 1 Tsp Carom Seeds

HOW TO COOK TAMATAR KA PARATHA

1. Take a bowl. Put the whole wheat flour.
2. Add the spices.
3. Make puree of tomato, ginger slice and chilli.
4. Pour the puree slowly in bowl and start kneading.
5. Don’t add water. Use more tomato if needed.
6. Knead the dough (Neither too soft not too hard).
7. Make small -medium size balls.
8. Dust the rolling board and pin with four.
9. Roll Parathas.
10. Fry them in oil.
11. Serve hot.

SATTU KA PARATHA | HOW TO COOK SATTU KA PARATHA | BREAKFAST RECIPE

Sattu Ka Paratha – a family member of Indian breads, is very popular in Bihar region of India. This is a very easy to cook Breakfast Recipe, also ideal for lunch or dinner. It can be paired with curd or Achar or any curry.

Sattu – the ubiquitous but not so famous has been there since always. From a travel food to the staple meal of the revolutionary armies, to the plates in contemporary dining , Sattu even has played a role in making of first Horlicks in India.

Sattu is full of fibre and essential nutrients like protein, thus making it a healthy dish.

• Cuisine – Indian
• Course – Main Course
• Prep time -30 minutes
• Cooking time -10 minutes

INGREDIENTS

• 2 Cup Whole Wheat Flour
• 1 Cup Sattu
• Salt to taste
• 1/2 tsp Nigella Seeds
• Soya Oil

HOW TO COOK SATTU KA PARATHA

Take a bowl. Put the whole wheat flour and salt to taste. Knead a soft dough by adding lukewarm water. Rest it for 30 minutes. Make medium size balls from the dough.

Take Sattu in another bowl. Add salt to taste and 1/2 tsp Nigella Seeds. Knead it. Make small balls from the dough.

Now take whole wheat flour balls. Stuff each with the Sattu ball.

Wrap it into a ball again.

Roll Paratha.

Pour mustard oil in pan.

Put the Paratha for frying.

Flip in between to fry both sides.

Serve with curd or chutney.

SADA ALUR TORKARI | ALOO CHOCHORI | BENGALI POTATO CURRY RECIPE

Luchi with Alur Torkari goes hand in hand. This heavenly combination holds a special position in our heart. Any celebration is incomplete without a happy bowl of Alur Torkari served right with Phulko Luchi.

This delicious recipe is very easy to cook. Now the name Sada Alur Torkari comes from the colour of the curry. Since there is no turmeric powder, neither any red chilli powder, this curry looks bit white in colour.

HOW TO COOK BENGALI STYLE ALUR TORKARI ( BENGALI STYLE POTATO STEW)

INGREDIENTS

• 5 Medium Size Potato
• Salt and sugar to taste
• Mustard Oil to Cook
• 1 Tsp Nigella Seeds
• 1 Tsp Indian Five Spice
• 1 Tomato
• 2 Dry Red Chilli

PREPARATION TIPS

Cut the potatoes into cubes. Boil them before cooking. Not only it fastens the cooking, but also boils the potatoes evenly.

STEP BY STEP PREPARATION

1. Pour mustard oil in pan.
2. Temper the oil with 1 tsp Nigella Seeds, 1 Tsp Indian five spice and 2 dry red Chilli.
3. Put the perboiled potato cubes. Start frying.
4. Add salt and sugar to taste
5. Chop the tomato into cubes. Put it in pan.
6. Saute them.
7. Add water as much needed.
8. Lower the flame, cook till water absorbs the flavour of the masala.
9. Serve hot.

MOONG DAL DIYE LAU GHONTO / BENGALI STYLE LAU GHONTO RECIPE

MOONG DAL DIYE LAU GHONTO – a very common side in Bengali household because of its simplicity. It is mainly a two ingredient curry recipe that has immense health benefits. Since it is a less spicy curry it is a wonderful choice for kids and elderly person. Since it tastes fabulous, they will dig happily into this healthy tasty combination.

Bottle Gourd is one of those veggies,that are known to be Doctor’s or dietitian’s favourite because of its immense health benefits. This veggie fits well in the menu of pregnant woman , diabetic patient and even in weight loss program and many more.

• Cuisine – Bengali
• Course – Main Course
• Prep time -10 minutes
• Cooking time -20 minutes
• Author- Tina

HOW TO COOK BENGALI STYLE MOONG DAL DIYE LAU GHONTO

INGREDIENTS

• 1 Medium Size Lauki/Bottle Gourd
• 2-4 Tsp Moong Dal/ Yellow Lentil
• 1 Medium Size Potato (Cubes , perboiled)
• 1 Tsp Turmeric Powder
• Salt and sugar to taste
• 1 Tsp Cumin Powder
• 1 Tsp Garam Masala Powder
• Mustard Oil to Cook

STEP BY STEP WITH PHOTOS

Scrap the skin of bottle gourd. Cut them into fine shreds.

Dry Roast the Moong Dal. Wash them after roasting.

Pour mustard oil in pan. Add the perboiled potato cubes for frying.

Wash the Moong Dal after dry roasting. Put it in pan.

Toss them for few minutes.

Add shreds of bottle gourd.

Add 1 tsp Turmeric powder, 1 Tsp Cumin Powder. Mix everything.

Add 1 tsp Sugar.

Mix everything. Add 1 green chilli. Put a lid and cook in low flame for few minutes.

After few minutes, again toss everything.

Sprinkle 1 Tsp Garam Masala Powder and finish cooking.

It goes fabulous with rice.

TEL POTOL RECIPE | HOW TO COOK BENGALI STYLE PARWAL CURRY

A humble Bengali Style Potol Recipe cooked in a mixture of spices. It can be cooked easily. There are two ways to cook this recipe. Can be cooked with onion-garlic along with the ground spices or can be cooked without any onion-garlic thus making it mild spicy , only the ground spices along with tomato. If preferred curd can be used, it gives tanginess to this curry.

Tel Potol , “Tel” means oil and “Potol” is the colloquial term for Parwal. This recipe is preferred to cook in mustard oil as mustard oil adds nice pungent aroma to the curry.

• Cuisine – Bengali
• Course – Main Course
• Prep time -10 minutes
• Cooking time -20 minutes
• Author Tina

HOW TO COOK BENGALI STYLE TEL POTOL

INGREDIENTS

• 200 GM Parwal
• 2 tsp Turmeric Powder
• 1 Tsp Sugar
• Salt to taste
• 1 onion
• 1 Tomato
• 1/2 inch Ginger Slice
• 3 Green Chilli
• 1 Tsp Coriander Powder
• 1 Tsp Garam Masala Powder
• Mustard Oil to Cook

STEP BY STEP WITH PHOTOS

Scrap the skin of parwals. Slit them vertically. Season with salt and turmeric powder.

Put mustard oil in pan. Temper the oil with 1 tsp sugar. ( Frying sugar in oil adds nice colour to the curry)

Add the parwals. Fry them.

Cover with a lid, this helps in softening the inner part of Parwal. Flip in between.

As parwals become golden, add masala paste. Paste of 1 tomato, 1 onion,1/2 inch Ginger slice,3 Green Chilli. Put it in pan.

Add 1 tsp turmeric powder, 1 Tsp Coriander Powder. Mix everything well.

Continue stirring, otherwise masala will get stick to the bottom of the pan.

Add 1/2 Cup warm water ( this is an oil based gravy, only add water for the gravy to thick up). Add salt to taste.

Cook for few minutes. Sprinkle 1 Tsp Garam Masala Powder and toss for few minutes.

Finish cooking and Serve with rice.

MASALA BHINDI FRY | HOW TO COOK SPICY BHINDI FRY| BHINDI FRY RECIPE

Bhindi or okra is rich in dietary fiber and vitamin C and K.

As I always say, bhindis, parwals are very popular in Bengali household. These two green vegetable are always available in our freeze. So let’s cook a spicy Bhindi Fry today with available ground spices.

Don’t confuse with the batter fried ones. This a stir fried recipe , bhindis are slit and stuffed with spice mix (eg . Garam Masala, pepper powder, or any locally available ground spices).

• Cuisine – Indian
• Course – Main Course
• Prep time -10 minutes
• Cooking time -10 minutes
• Author -Tina

INGREDIENTS

• 250 gm Bhindi
• 1 Tsp Garam Masala Powder
• 1 Tsp Black Pepper Powder
• 1 Tsp Black salt
• 1 Tsp Coriander Powder
• Mustard Oil to Fry
• 1 Tsp Turmeric Powder
• 1 Tsp Sugar

HOW TO COOK SPICY BHINDI FRY

Wash Bhindis. Pat them dry.

Cut the bottom and top part.

Slit Bhindis vertically.

Put all the masala in a bowl. Whisk everything.

Stuff each bhindi with the ground spices.

Put mustard oil in pan.

Put the masala stuffed bhindis in pan.

Fry in medium flame. Fry till the bhindis become golden brown in colour.

Serve hot with rice-dal combo or with chapati.

KANCHKOLAR KOFTA CURRY RECIPE| BENGALI STYLE KOFTA CURRY WITH RAW BANANA

Kanchkola or Raw Banana is a rich source of vitamins, minerals and fiber, hence is very good for our health. From controlling blood sugar, to maintaining cholesterol it works as wonderful. In Bengali household, Raw Bananas are like must. From cooking curry with chunks of raw banana to preparation of fish stew raw banana is must. This delicious kofta curry is an age old classic recipe. This Bengali style Dumplings cooked with raw banana and potatoes , garam masala giving mind blowing flavour to the curry tops the chart of fish lover Bongs.

Since this is a no onion no garlic Recipe, it can be used for any Pujo feast.

It can be cooked easily as well as quickly. Also make sure to boil the Banana and potatoes with their skin on. Peel off the skin after boiling.

• Cuisine – Bengali
• Course – Main Course
• Prep time -10 minutes
• Cooking time -15 minutes
• Author Tina

HOW TO COOK BENGALI STYLE KANCHKOLAR KOFTA CURRY

INGREDIENTS

• 6-8 Pieces Raw Banana
• 2 Medium size Potato
• 1 tsp Black Salt
• 1 tsp Black Pepper
• 2 tsp Gram Flour
• Mustard Oil
• 1 Tomato
• 1/2 inch Ginger Slice
• 1 Green Chilli
• 1 tsp Coriander Powder
• 1 tsp Turmeric Powder
• 1 tsp Garam Masala Powder
• Salt and Sugar to taste

STEP BY STEP PROCEDURE WITH PHOTOS

Boil the raw bananas and potato and peel off the skin. Put them in a plate. Sprinkle 1 tsp Black Pepper Powder and black Salt. Mix everything. Knead them well.

Add 1-2 tsp Gram flour and knead again.

Make medium size Koftas from the raw banana dough.

Put mustard oil in pan. Put the Koftas in pan. Fry them golden brown.

Now temper the same oil with 1 dry red chilli and 1 tsp sugar.

Add Potato cubes ( Perboiled potato cubes).

Prepare paste of 1 tomato, 1/2 inch Ginger Slice and green chilli. Put the paste in pan.

Saute them.

Add 1 tsp Corinder Powder, salt to taste. Saute them.

As raw smell of the masala goes away, add water as much needed.

Sprinkle 1 tsp Turmeric powder. Wait till water starts boiling.

As water starts boiling, add the fried koftas.( Don’t keep the Koftas in gravy for too much time. It will dry up the gravy).

Sprinkle 1 tsp Garam Masala Powder and finish cooking.

It tastes awesome with hot rice.

ILISH BEGUNER JHOL RECIPE | BENGALI STYLE HILSA FISH CURRY WITH EGGPLANTS | BENGALI STYLE FISH RECIPE

For Bengalis, Ilish maach is not just any fish but an emotion. From Sorshe posto diye Ilish Bhapa to Ilish Maacher Tel Jhol, Ilish Maach is our forever love. This recipe of Ilish Maach cooked with eggplant cubes and only minimal spices is the easiest recipe cooked with Ilish Maach. Also it can be cooked quickly. So if planning to surprise your family with a lip smacking Ilish recipe , nothing can beat this recipe.

Ilish Maach is preferred to be cooked in mustard oil. The pungent aroma adds more flavour to the curry. Also don’t wash Ilish Maach pieces too much,it reduces the signature smell of the fish.

If wished to cook Ilish for any elderly person or kids nothing can beat this soupy preparation of Ilish Maach which is easily digestible.

HOW TO COOK BENGALI STYLE ILISH BEGUNER JHOL

• Cuisine – Bengali
• Course- Main Course
• Prep time -5-7 minutes
• Cooking time -10 minutes
• Author Tina

INGREDIENTS

• 10 pieces Ilish Maach/ Hilsa Fish
• 1 Eggplant
• 1 Tsp Nigella Seeds
• 1 Tsp Turmeric Powder
• Salt to taste
• Mustard Oil to Cook
• Green Chilli

HOW TO COOK BENGALI STYLE ILISH BEGUNER JHOL

1. Coat the fish pieces with 1 tsp turmeric powder and 1 Tsp Salt.
2. Put mustard oil in pan. Fry fish pieces. In one batch fry 4-5 fish pieces. In this way, fry all the fish pieces.

2. Set the fish pieces aside after frying.

3)Temper the same oil with 1 tsp Nigella Seeds. Cut the eggplant into cubes and put them in the oil.

4) Add 1 Tsp Salt and 1 Tsp Turmeric Powder. Toss everything and cook for few minutes.

5) Add water and green chilli.

6) As water starts boiling,add the fried fish pieces.

Let it cook for few minutes. As fish pieces get soaked in the curry,it’s ready to serve.

It tastes fabulous with Hot rice.

BHARWA KARELA RECIPE | STUFFED KARELA RECIPE | HOW TO COOK STUFFED KARELA IN BENGALI STYLE

Stuffed Karela or Bharwa karela is a popular North Indian side dish. Tender karelas stuffed with spices are sauteed with onion . But I have cooked this preparation without any onion and garlic. This popular North Indian cuisine has been cooked in Bengali way.

Mustard powder has taken the place of aromatic spices. Karelas have been steamed, deseeded and filled with mustard paste, cooked in mustard oil, thus giving a pungent smell to this recipe.

• Course – Main Course
• Cuisine – Indian
• Prep time -10 minutes
• Cooking Time -15 minutes
• Author Tina

INGREDIENTS

• 150 gm Karela
• 1 cup Mustard Powder
• 1/2 Cup Gram Flour
• Salt and Sugar to taste
• 1 tsp Turmeric powder
• Mustard Oil

HOW TO COOK BHARWA KARELA IN BENGALI STYLE

Take the karelas. Wash them thoroughly as the spikes on their skin needs extra cleaning. Slit them horizontally.

Deseed them. Sprinkle 1 tsp salt and 1/2 tsp turmeric powder

Put pan on oven. Put the karelas. Cover with a lid and steam them for few minutes. Cook till karelas soften.

Soak mustard powder in water for few minutes. Blend it in a grinder. Take out the paste.

Take the karelas on a plate. Stuff each of them with mustard paste.

Take the besan in a bowl. Add water as much needed to make a paste.

Seal the karelas with besan so that stuffing doesn’t come out.

Put mustard oil in pan. Put the stuffed karela for frying.

Fry them golden brown.

As karelas get fried, transfer to a plate and serve as a side dish with rice.

EGG PARATHA RECIPE | BENGALI DIMER PAROTA | ANDA PARATHA RECIPE | HOW TO COOK EGG PARATHA

This Egg Paratha is a healthy nutrition rich breakfast recipe which is a good combination of proteins and carbs. This Egg Paratha also known as Anda Paratha is an easy to cook breakfast recipe.

Tip

Since eggs are good source of proteins and vitamins, this protein packed Parathas are an ideal Breakfast choice .

HOW TO COOK ANDA PARATHA

• Cuisine – Indian
• Course – Main Course
• Prep time – 10 min
• Cooking time -15 minutes
• Author Tina

INGREDIENTS

• 3 Eggs
• 1 Onion
• 1 Green Chilli
• 3 Garlic Cloves
• 1 Tsp Garam Masala Powder
• 1 Tsp Black Pepper Powder
• 1 Tsp Chaat Masala
• Black salt to taste
• Atta Dough

STEP BY STEP COOKING WITH PHOTOS

Chop onion, chilli and garlic cloves. Put them in a bowl.

Break 3 Eggs and put them in the bowl. Add 1 tsp black Pepper Powder, 1 Tsp Black salt.

Whisk everything. Add 1 tsp Turmeric powder.

Whisk till spices blend in.

Add 1 tsp Garam Masala Powder. Whisk the egg mixture well.

Make ball from the atta dough. Roll out medium size parathas. Put it in pan.

Flip the paratha. Put 1 Tsp Egg mixture on one side.

Flip the Paratha. Put 1 Tsp Egg mixture on other side.

Cook till both side gets cooked.

Serve with curd or curry of your choice.