MISHTI NIMKI / FRIED SWEET CRACKER RECIPE

The biggest festival of nation – Durga Pujo, has come to an end. Ma Durga left for her home with her family after spending days at her maternal home.

As Ma Durga immerses in water, Bengali does Bijoya Dashami, a ritual where people touch feet of their elder, and seek their blessings, exchange sweets. People visit family, Friends, treat each other with sweet or salty snacks like Nimki, Chanachur. It’s an age old tradition.

My mother cooks Nimki for this occasion since my school days. We treat our guests with homemade Kucho Nimki and sweets. This year, Ma prepared this Mishti Nimki for this eve. This Mishti Nimki- it’s just the sweeter version of the salty Nimki. Deep fried Nimkis are dunked in a sugar syrup, thus making it sweet and also an awesome easy-to-cook Sweet Recipe.

NOTE

1. Nimki can be of any shape, depending on preference.
2. Always dip the salty Nimkis in sugar syrup immediately after frying. Let it soak for 20 minutes.
3. Crush cardamom or cloves can be used for making syrup flavourful.

This NIMKIS can be stored in Air tight container for months.

• Cuisine – Bengali
• Course – Snack/Desserts
• Prep time -40 minutes
• Cooking time -20 minutes
• Author Tina

INGREDIENTS

• 4 Cup Whole Wheat Flour
• 1 tsp Salt
• 1 Tsp Baking Powder
• 4 Tablespoon Oil (Preferred soya oil or Sunflower oil)
• 1 Cup Sugar
• Water
• Soya Oil to Fry

RECIPE STEPS

1. Take a bowl. Take the whole wheat flour.
2. Add salt, baking powder.
3. Add 4 Tablespoon Oil.
4. Mix Everything.
5. Use in mixing everything. As the Flour starts crumbling in palm, start adding water.
6. Made a tough dough.
7. Smear oil on the top, rest it for 30 minutes.
8. Pour oil in kadai. Boil it on High flame till smoke starts coming out.
9. After 30 minutes, make balls from the dough.
10. Roll paratha from the dough ball.
11. Cut the paratha with a knife- vertically and horizontally.
12. Start frying them in oil. Fry them golden.
13. Pour 1 cup water in another kadai. Add 1 Cup sugar. Boil it to prepare sugar syrup. Check the consistency. The syrup shouldn’t be too thick.
14. Transfer the Nimkis in sugar syrup as soon it gets fried.
15. Soak it for 10-15 minutes
16. Transfer to a plate. Let it cool. Serve.

KOSHA MANGSHO (BENGALI MUTTON CURRY ) – DURGAPUJO SPECIAL RECIPE

A delicious spicy Bengali Mutton Curry cooked with Mutton and spices in mustard oil.

KOSHA MANGSHO – a must in all Bengali festivals or any special occasion. This Bengali Mutton Kosha is a bit at every Durga Pujo. Since only few days left to celebrate the biggest festival of Bengal, I am sharing recipes that will make Durga Pujo feast more alluring.

Kosha Mangsho – A popular traditional Bengali dish,cooked in a thick tomato-onion gravy together with Garam masala powder adding strong flavour to the curry.

There are two ways to COOK this KOSHA MANGSHO

1. Marinate mutton pieces overnight with yoghurt and papaya zest and then slow cook in Kadai. Overnight marination gives adequate tenderness to the Mutton and the slow cooking process makes mutton curry more luscious.
2. Other step is to pressure cook mutton for 20 minutes before cuddling them with spices in Kadai.

It’s best to use mustard oil to cook mutton curry since the pungent smell makes it more tempting.

• Cuisine – Indian (Bengali)
• Course – Main Course
• Author Tina

INGREDIENTS

• 500 gm Mutton
• 2 Tomato (large)
• 3 Onion (large)
• 8-10 garlic cloves
• 1/2 inch Ginger slice
• Green Chilli
• 1 tsp Turmeric Powder
• Salt to taste
• 1 tsp Sweet Curd
• 1 tsp Garam Masala Powder
• 1 tsp Sugar
• Mustard Oil to Cook

HOW TO COOK BENGALI MUTTON KOSHA

1. Marinate Mutton pieces with 1 tsp turmeric powder and salt to taste.
2. Marinate for 30 minutes.
3. Cut tomato, Onion into thin slices.
4. Put it in pan. Add 4 Garlic Cloves.
5. Saute for few minutes.
6. Wait for few minutes till veggies soften and change its colour.
7. Put it in mixer alongwith ginger slice. Make paste.
8. Put the mutton pieces in cooker. Add 1 Onion (dices), 4 Garlic Cloves. Cook for 20 minutes
9. Add mustard oil in pan.
10. Temper the Oil with 1 tsp Sugar.
11. Put the masala paste of tomato-onion . Saute for few minutes till masala starts changing colour.
12. Take a bowl. Add 1 tsp turmeric powder, 1 Tsp Garam Masala Powder, 1 Tsp Salt, 1 Sweet Curd(sweet curd gives nice colour to the mutton, adds more texture and taste than yoghurt) little bit water and make smooth paste.
13. As the tomato onion gravy paste start changing colour, add the curd paste.
14. Cook in medium-low flame.
15. Add the boiled mutton pieces.
16. Cook in medium flame, let the Mutton pieces get cooked on its own.
17. Add salt to taste.
18. Add 1 tsp Ghee.
19. Mix everything well.
20. Add water.( Use the Mutton stock and the water poured in masala keeping bowl).
21. Let it cook in medium flame now.
22. Cook till oil starts floating on top.
23. Sprinkle 1 Tsp Garam Masala Powder and finish cooking.

It goes best with rice or pulao.

ALOO POSTO RECIPE | BENGALI ALOO POSTO RECIPE | HOW TO COOK BENGALI STYLE ALOO POSTO

A traditional Bengali recipe , where potatoes are cooked in poppy seed paste. It is a lightly spiced curry.

This recipe is a perfect example of when just a few ingredients can yield the fantastic dish which people savour for years. A staple in Bengali household, this recipe has a separate fan base.

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

INGREDIENTS

• 1 Bowl Potato Cubes
• 6 Spoon Poppy Seed
• 1 Tsp Turmeric Powder
• Salt to taste
• Dry Red Chilli

HOW TO COOK BENGALI STYLE ALOO POSTO

1. Perboil the potatoes after cutting into cubes. Set aside.
2. Dry Roast the poppy seed.( It gives nice aroma)
3. Add water and grind it in a grinder.
4. Pour mustard oil in pan.
5. Put the potatoes for frying.
6. As potatoes become golden, add the poppy seed Paste.
7. Add salt to taste and pinch of turmeric powder.
8. Saute them.
9. Cook for few minutes.
10. Add water ( pour water in the grinder bowl and put it in pan. Will use the remaining poppy seed Paste).
11. Cook for few minutes till water gets dried.
12. Pour dollops of mustard oil and finish cooking.
13. Serve with Rice.

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.

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.

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.

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.

BENGALI STYLE OLER DALNA | YAM CURRY IN COCONUT GRAVY | BENGALI STYLE VEG RECIPE

Oler Dalna is a traditional Bengali style Curry that have both vegetarian as well as non vegetarian version. The vegetarian version is a no onion no garlic Recipe that is cooked even during puja feast. And the non veg version includes prawn in cooking.

Yams are often mistaken for sweet potatoes, but this tuber vegetable is less sweet and more starchy. Colour of the flesh varies from yellow, purple, pink depending on the maturity of the yam

It is a rich source of vitamins, minerals and fiber, thus making them very good for health.

TIP

Cut yam into cubes and boil in water with lime juice. It helps in reducing chances of itching if allergic people consumes it.

• Cuisine – Indian
• Course – Main Course
• Prep time -10-15 minutes
• Cooking time -15-20 minutes
• Author – Tina

INGREDIENTS

• 250 gm Ol/ Yam
• 2 medium size Potato
• 1 Cup Black Chickpeas
• 1 Tomato
• 1/2 inch Ginger slice
• 1/2 Cup Grated Coconut
• 1 Tsp Turmeric Powder
• 1 Tsp Coriander Powder
• Salt and Sugar to taste
• 1 Tsp Garam Masala Powder
• Mustard oil to cook
• 1 lemon
• 1 Tsp Jeera/Cumin Seeds

Servings -4

HOW TO COOK BENGALI STYLE OLER DALNA / YAM CURRY

STEP BY STEP PREPARATION WITH PHOTOS

Peel off the skin of potatoes and yams. Cut them into cubes. Perboil the potatoes and set aside.

Put the yam cubes in water. Add 1-2 tsp lemon juice. Boil the yam cubes till it can be pierced with a knife.

Cut the tomato and ginger slice. Make a paste.

Put 2-3 tsp mustard oil in pan.As smoke comes out, temper the oil with 1 tsp jeera/ cumin seeds.

Put the potato cubes for frying.

After few minutes, add the yam cubes. Fry everything for a while.

Add the grated coconut.

Add the paste of tomato and ginger slice.

Add the black Chickpeas. (Soak the black Chickpeas overnight in water. Next morning pressure cook the chickpeas till it softens).

Add 1/2 tsp Turmeric powder, 1 Tsp coriander Powder and salt and sugar to taste.

Cook till raw smell of the masala goes away. Add water as much needed.

Cook for few minutes till water absorbs the masala. Sprinkle 1 Tsp Garam Masala Powder and finish cooking.

Make sure to cover the kadai with a lid and keep on the oven for few minutes and put off the flame. Serve after with hot rice.

GATHI KOCHUR DALNA | BENGALI STYLE TARO ROOT CURRY | BENGALI STYLE DISH

Gathi Kochu known as Arbi in Hindi is very good for health. This humble curry has been cooked in traditional Bengali way.

Kochu or Gathi Kochu or Arbi as you say is one of the underrated vegetable. It usually comes in small size.

It causes itchy sensation or allergy to some people. There’s a tip to avoid it.

Make sure to add lime juice while boiling the Kochu and to add lime juice while cooking the curry.

This Gathi Kochu can have both vegetarian version as well as non veg way , like cooking it with prawns. Even it can be cooked simply with paanchphoron (no onion no garlic recipe).

But the Dalna , the recipe I am sharing today has been cooked with onion – garlic paste thus making a delicious preparation with wonderful flavour.

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

INGREDIENT

• 200 GM Taro Root/ Gathi Kochu
• 1 Tomato
• 1 Onion
• 6 Garlic Cloves
• 1 Tsp Turmeric Powder
• Salt and sugar to taste
• 1 Tsp Coriander Powder
• 1 Dry Red Chilli
• 1 Tsp Garam Masala Powder
• 1 lemon

HOW TO COOK BENGALI STYLE GATHI KOCHUR DALNA

1. Peel off the skin and cut horizontally. Wash them thoroughly before putting for boiling.
2. Put them in water. Squeeze half lemon and put the juice. Boil till Kochu softens.
3. Drain out the water.
4. Put mustard oil in pan. ( The pungent aroma gives nice flavour to the curry).
5. As smoke starts coming out from the oil, add the kochu/ Arbi pieces. Fry them cautiously (as Kochu /Arbi tends to break if tossed more).
6. Set them aside after frying.
7. Now temper the same oil with the dry red chilli and 1/2 tsp sugar.
8. Make a smooth paste of tomato, onion and garlic cloves. Put it in pan
9. Add 1 tsp coriander powder, salt and sugar to taste. Add 1 tsp Turmeric powder. Saute them till the raw smell of the masala goes away.
10. Add the fried arbis. Cook for few minutes in low flame.
11. Add water as much needed.
12. Lower the flame and cover with a lid for few minutes.
13. Sprinkle 1 Tsp Garam Masala Powder. Squeeze the remaining half lemon and add the juice. Don’t cook after adding the juice. Only mix them. Make sure to put off the flame before adding the juice. It’s ready to serve.

CHAL POTOL RECIPE (POINTED GOURD COOKED WITH RICE) | BENGALI STYLE PARWAL RECIPE

Potol or pointed gourd is found in abundance in West Bengal vegetable market. Buying “alu -potol ” is must in our vegetable shopping. From DOI POTOL to PUR POTOL to POTOL POSTO, varities finger licking dishes can be cooked with this potol.

Fresh parwals always taste better. Tender Parwal which are mainly seedless tastes wonderful.

CHAAL POTOL is an age old classic recipe which used to be cooked in auspicious occasion like Durga Puja feast, onnoprashon(first rice eating ceremony), aiburo bhat(maiden rice) and many more. This is our “Thakuma-didima’r” recipe that still tops the chart of Bengali cuisine.

Just few days left for the most celebrated festival of West Bengal. This Durgapuja surprise your loved ones with this age -old classic Bengali recipe.

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

INGREDIENTS

• 300 gm Parwal /Potol
• 2 Tsp Turmeric Powder
• 2 Tsp Garam Masala Powder
• Salt to taste
• 4 Tsp Gobindobhog Rice
• Sugar to taste
• 1 Tomato
• Ginger slice (chopped)
• Mustard oil to Cook

SERVINGS -4

HOW TO COOK BENGALI STYLE CHAAL POTOL

STEP BY STEP PROCEDURE WITH PHOTOS

Scrap the skin of parwal. Deseed them if seeds are too big. Sprinkle 1 tsp turmeric powder and salt. Coat them. Set aside.

Put mustard oil in pan. Put the parwals for frying.

Cover with a lid and fry parwals in low flame. In this way, Parwal gets cooked well (soft inside and golden outside). In the meantime, chop tomato and ginger. Make a paste.

As Parwal gets cooked, put the paste in pan.

After tossing them, put the gobindobhog rice. (Make sure to soak the gobindobhog rice in water for at least 30 minutes, this helps in cooking the rice faster).

Add salt to taste, sugar to taste, 1 tsp turmeric powder, 1/2 tsp garam masala powder. Cook for few minutes more. As raw smell of the masala goes away, add water and cover with a lid. Cook till rice gets cooked.

As rice gets cooked, sprinkle 1/2 tsp garam masala powder and finish cooking.

Serve with hot rice. It even tastes good with paratha.