Categories
DURGA PUJO SPECIAL RECIPE Starter Recipe

BHAPA DIMER CHOP | BENGALI STYLE CHOP RECIPE DURGAPUJA SPECIAL RECIPE

Bhapa Dimer Chop – a modified version of Bengali classic Dimer Devil. Here instead of boiled eggs,baked eggs have been used for cooking this recipe. Baked eggs coated with biscuit crumbs and then dipped in masala loaded besan batter , fried till crisp.

This recipe will be an absolute treat for DURGA PUJO FEAST. Serve this crispy starter over a hot cup of tea, a perfect ADDA SET UP.

My fondness for Chop grew with the absolute lipsmacking delicacies that we often used to buy from our Parar Choper Dokan (Neighborhood store selling croquettes and fried foods). And the love developed when my mother started preparing this at our kitchen.

This Durgapuja is different from other years. It’s better to indulge in home-cooked food rather than ordering from outside. So to make our palate interesting, I was thinking about cooking something unique,yet flavourful. So tiger with my mother, I chalked out this delightful starter recipe that will make you drool.

  • Cuisine – Bengali/Indian
  • Course – Starter
  • Prep time -10 minutes
  • Cooking time -40 minutes
  • Author Tina

INGREDIENTS

For BHAPA EGG (STEAMED EGG)

  • 3 Eggs
  • 1 Onion
  • 4-6 Garlic Cloves
  • 1 Tsp Black Pepper Powder
  • 1 Tsp Garam Masala Powder
  • 1 Tsp Coriander Powder
  • Turmeric Powder pinch

FOR BESAN BATTER

  • 3 Cup Besan (Gram flour)
  • 2 Tsp Whole Wheat Flour
  • 1 Tsp Rice Flour
  • Salt to taste
  • Turmeric powder pinch.
  • Gur pinch (optional)
  • 1 Tsp Carom Seeds
  • Nigella Seeds (pinch).

Soya Oil to Fry

Biscuit Crumbs

HOW TO COOK BENGALI STYLE BHAPA DIMER CHOP

BAKE EGGS

  1. Take a bowl.
  2. Break eggs and put it in Bowl.
  3. Add 1 tsp Garam Masala Powder,1 tsp Black Pepper Powder, salt to taste, pinch of turmeric powder, 1 tsp Coriander Powder.
  4. Chop the onion and garlic cloves.
  5. Put it in Bowl.
  6. Mix everything.
  7. Take a box. Grease with butter/ghee.
  8. Pour the egg mixture.
  9. Bake for 20-25 minutes. (Time of baking varies, check by inserting a knife. Bake till knife comes out clean).
  10. Take out on a plate.
  11. Cut into cubes/slices(,shapes of your choice)

BESAN BATTER

  1. Take a bowl.
  2. Add besan, whole wheat flour, rice flour.
  3. Add carom seeds, Nigella Seeds, salt to taste, pinch of turmeric powder.
  4. Mix the dry ingredients first.
  5. Slowly add water and prepare the batter.
  6. The batter shouldn’t be too runny.

FRY CROQUETTES

  1. Pour soya oil in pan.
  2. Let it boil till smoke starts coming out.
  3. Then lower the flame.
  4. Take cubes of Bhapa Egg. (One by one).
  5. Roll in biscuit crumbs.
  6. Then dip in Besan batter.
  7. Put it in pan.
  8. Fry in medium flame.
  9. Fry each croquettes till it becomes golden outside.
  10. The croquettes should be crisp outside.
  11. Drain out the excess oil.
  12. Serve with hot tea.
Categories
Bengali dish Bengali pujo Potato recipe Veg recipes

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.
Categories
Bengali dish

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.
Categories
Bengali dish Veg recipes

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.

Categories
Bengali dish Fish recipe

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.

Categories
Bengali dish Veg recipes

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.

Categories
Bengali dish Bengali pujo Egg recipe SNACK IDEAS Street style fries

SOYA KATHI ROLL | KOLKATA STYLE ROLL WITH SOYA CHUNKS | SOYA KATHI WRAPS | ROLL RECIPE

Kolkata is well known for its street foods. And egg rolls top the chart always. Thin parathas coated with egg , filled with cucumber and onion slices, together with tangy tomato sauce and hot chilly sauce, can make anyone drool with the name only. With lockdown, it’s been ages since, took a bite of this crunchy crispy roll flavoured with sauce. So why not cook this roll at home. It’s very easy to cook. Addition of Soya chunks have only made the roll healthy.

  • CUISINE – INDIAN
  • COURSE – BREAKFAST/ SNACK / TIFFIN
  • PREP TIME -15 MINUTES
  • COOKING TIME -20 MINUTES
  • AUTHOR TINA

INGREDIENTS

  • 2 Eggs
  • 200 gm Soya Chunks
  • 1 Tomato
  • 1 Onion
  • 1 Tsp Garam Masala Powder
  • Salt to taste
  • Cucumber and onion slices
  • 2 Chapati
  • Mustard Oil

YIELDS-2

HOW TO COOK SOYA KATHI ROLL

Boil Soya chunks in water. Squeeze the excess water and put it in a bowl.

Cut the tomato and onion into slices. Make a paste.

Coat the soyachunks with the paste. Add 1 tsp Garam Masala Powder and salt to taste. Marinate for 10-15 minutes.

Drizzle mustard oil in pan. Put the marinated Soya chunks in the pan. Cook till Soya chunks become golden.

Chapattis have been prepared previously.

Break one egg and put directly in pan.

Spread it in the pan.

Put the chapati on the egg. Coat the chapati with egg.

Flip it to fry the other side.

Transfer to a plate.

Fill it with cucumber and onion slices. Add the masala Soya chunks.

Roll the rolls. Serve with sauce.

Instead of coating the filling with sauce, serve with a sauce dip. It will taste different.

Categories
Bengali dish Potato recipe Veg recipes

KUMRO ALOO’R CHOKKA | HOW TO COOK BENGALI STYLE ALOO PUMPKIN KI SABZI | POTATO PUMPKIN CURRY RECIPE

Today’s recipe is a very common food in any Bengali household. This Kumro Aloo’r Chokka is a very common vegetarian curry that is often cooked in our house. In fact my Mom cooks this recipe on our weekly vegetarian day. This recipe is a no onion no garlic recipe. You can cook this vegetarian recipe with simple spices like cumin powder. Anyone can cook this recipe without much effort.

Rating: 1 out of 5.

STEP BY STEP COOKING WITH PHOTOS

Take pumpkin and chop into cubes. In a similar way, cut potatoes and parwals. Wash them thoroughly and set aside. Now soak black chickpeas in water overnight. Next morning drain out the water and dry roast the chickpeas.

Now set the chickpeas aside. Put 2-3 tsp mustard oil in pan. Temper the oil with paanchforon (Indian five spice).

Add the vegetables in pan i.e potato cubes, parwal cubes, pumpkin cubes. Add salt and turmeric powder and cover with a lid.

Then add the roasted black chickpeas.

Add 1 tsp cumin powder,1/2 tsp turmeric powder and salt and sugar.

Mix everything and add water as much needed. Cook in low flame for few minutes. Ready to serve.

RECIPE CARD FOR ALOO KUMROR CHOKKA

Cuisine – Indian/ Bengali

Course – Main Course

Author – Tina

Prep time -15 minutes Cooking time -15 minutes Total time -30 minutes

INGREDIENTS

1 tsp Paanchforon (Indian five spice)

200 GM Pumpkin

2 medium size Potatoes

2-3 Parwals

1 cup Black chickpeas

1 tsp Turmeric powder

1 tsp Cumin powder

Salt and sugar to taste

Mustard oil

HOW TO COOK BENGALI STYLE ALOO KUMROR CHOKKA

Chop pumpkin, potatoes and parwals. Wash them thoroughly and set aside.

Soak black chickpeas in water overnight. Drain out the water next morning and dry roast the chickpeas.

Put mustard oil in pan. Temper the oil with paanchforon.

Add all the veggies. Add salt and 1/2 tsp turmeric powder and cover with a lid.

Put the black chickpeas in pan. Add the spices- cumin powder, 1/2 tsp turmeric powder and salt and sugar in the pan.

Mix everything and add water as much needed. Cook for few minutes in low flame.

Transfer to a bowl and serve.

Categories
Bengali dish Veg recipes

PEPER GHONTO( RAW PAPAYA CURRY)| Cook Raw Papaya in healthy way

Do you know how much raw papaya is beneficial for your health? But we don’t like to eat it that much. Reason ? – It’s not that spicy. But there are recipes which can be healthy yet can be cooked in a way that makes it tasty. This recipe is one such example. It involves minimal spices in cooking but the recipe is awesome in taste.

Peper Ghonto or Chechki as you say is an age-old classic preparation. It is one of those preparations which can be cooked in several ways. You can use dessicated coconut. Addition of coconut in the curry not only makes it more delectable but also enhances the flavour together with garam masala. If you don’t have coconut you can cook it with bori( Bengali style dry fritters). Or you can simply cook it with potatoes and spices.

This recipe is a no onion no garlic recipe, so Jain people can try this recipe. Also it is an ideal option for vegan diet if ghee not used. It is an ideal choice for kids and elderly person as it is very easy to digest.

Another popular Papaya Curry in my blog is https://letscookwithtina.wordpress.com/2020/03/26/aloo-peper-dalna-potato-raw-papaya-curry-bengali-style-papaya-curry/.

Let’s hop on today’s recipe.

TIP

There are many ways to cook this recipe. Mine is a three step recipe.

Amount of spices and Ingredients always vary with requirement.

NUTRITIONAL VALUE

It requires minimal oil and spices thus making it healthy and very good choice for kids and elderly person.

Papaya is a great source of antioxidants, thus help in fighting disease.

Papaya also has an amazing ability- it helps in looking young.

HOW TO COOK PEPER GHONTO IN THREE STEP

Peel off the skin of papaya and wash it. Then grate the papaya. Sprinkle salt and turmeric powder on it.

Put oil in pan. Temper the oil with Nigella seeds and dry red chilli. Then add the grated papaya. Add sugar and cover with a lid. Cook till the papaya gets mushy . Check the taste. Add salt and sugar if needed more.

Sprinkle garam masala powder and serve.

RECIPE CARD FOR PEPER GHONTO/ RAW PAPAYA CURRY

Cuisine – Indian/ Bengali

Course – Main Course

AUTHOR Tina

Prep time -10 minutes

Cooking time -20 minutes

Total time -30 minutes

How to cook Peper Ghonto

INGREDIENTS

1 medium size Raw Papaya

1 tsp Nigella seeds

1 Dry red chilli (optional)

1 tsp Garam masala powder

Salt and sugar to taste

Turmeric powder pinch

Mustard oil

HOW TO COOK PEPER GHONTO

Peel off the skin of papaya and grate the papaya.

Put mustard oil in pan. Temper the oil with Nigella seeds.

Then add the grated papaya. Add turmeric powder and salt and sugar. Covering with a lid and cook. Cook till papaya gets mushy.

Sprinkle garam masala powder and finish cooking.

Categories
Bengali dish

MOCHAR BORA| BANANA FLOWER FRITTERS| How to Cook fritters with Banana flower

Fritters are my personal favourite. And in our family, my mother is regarded as “Bora specialist”. Oops Bora – I mean fritters.

This recipe is immensely popular in Bengal. Even in our Parar Choper Dokan – shops selling fritters , mochar chop is available everyday.

Now instead of making Chop I made Bora out of it. And my Bora specialist Ma helped me.

Chop and Bora are different. In case of making a Chop you must dip it in batter. But making Bora is easy. Mix everything and make shape out of it and fry.

INGREDIENTS

Banana blossoms -1 bowl

Potatoes (boiled) – 2

Salt to taste

Turmeric powder pinch

Besan – 2-3 spoons

Baking powder – pinch

Oil

HOW TO COOK MOCHAR BORA

Prepare Mocha Mocha for cooking.(Check my post on mochar ghonto and see the peeling procedure )

Now take the entire mocha on a plate.

Mash the potatoes and add them.

Add all the spices.

Mix everything and form small shapes from it. You can make ball or can give cutlet shape or kebab shape. Here I have given kebab shape.

Put oil in pan. Fry them off.

Enjoy!!

Categories
Potato recipe

POTATO BOATS|Potato Recipe

Potatoes are staple food in many parts of the World. It is an integral part of much of the world’s food supply. The importance of potato as a food source and culinary ingredient varies by region.

This recipe of potato can be used as starter or with dal rice combo. You can even enjoy it as snack.

Ingredients

Potatoes

Prawns

Tomato

Onion

Garlic cloves

Cumin powder pinch

Salt to taste

Turmeric powder pinch

Oil

Now the important information. Number of onion and garlic cloves and tomato varies with number of potatoes you are using. Since I have used 5 potatoes, I have used 1 onion, 1 tomato and 4 garlic cloves and 6-8 prawns.

Cooking steps

First step is peeling potatoes and boiling them. I started my cooking with this step.

Chop off tomato onion and garlic cloves. Put them in a grinder. Wash prawns thoroughly. Better to use hot water. Then cut them into halves and put in grinder.

Blend into a smooth paste.

Scoop out of the potatoes after boiling. Now take a pan. Put oil in the pan. Put the paste along with the scooped potatoes. Toss them.

Put salt, turmeric powder and cumin powder. Saute everything.

Set it aside for cooling. Fill the potatoes with it.

Put oil in pan and fry the potatoes.

Set them aside after frying.

Potato Boats are ready!!

TOMATO GARLIC SAUCE

Ingredients

Tomato -1/2

Onion-1/3 (chopped)

Garlic cloves -1/2 chopped

How to cook the sauce

Take a grinder and put everything.

Blend it for once. Now take a pan and put the mixture in the pan. Saute them. Add salt and pepper powder and turmeric powder. Cook in low flame for few minutes. And it’s ready.

Serve with hot potato boats.

POTATO BOATS WITH TOMATO GARLIC SAUCE

♟️COURSE – Main course/Starter/Snacks. ♟️ CUISINE- Indian

⏳Prep time -10 minutes. ⏳ Cooking time – 20 minutes. ⏲️ Total time – 30 minutes

🍽️ Servings -4. 👩‍🍳 Author-Tina

INGREDIENTS

Potatoes-5. For stuffing Onion -1. Tomato -2. Garlic cloves -2. Turmeric powder pinch. Prawns -6-8. Cumin powder pinch. Salt to taste. Oil. Tomato Garlic sauce. Tomato -1/2. Onion -1/3. Garlic cloves -1. Salt to taste and turmeric powder pinch

Cooking steps

Peel off potatoes and boil them . Scoop it out and set aside. Now make a paste of tomato onion garlic cloves and prawns. Put oil in pan and put the paste. Add salt, turmeric powder and cumin powder. Saute them for a while. Set it aside and let it cool. Now add the stuffing in the potatoes. Put oil in pan. Add the potatoes(stuffed). Fry them and set aside. HOW TO MAKE THE SAUCE. Chop tomato onion and garlic cloves. Make a paste. Saute in oil with salt and pepper powder. Ready!!

Serve

Categories
Bengali dish

Echor Chingri| How to Cook Bengali style Jackfruit Curry with prawns

Echor Chingri is a traditional Bengali dish popular all over Bengal. In Bengal, this jackfruit is regarded as “gaachpatha”, interesting,. right!! Because after cooking it tastes like mutton curry, hence the name.

There are vegetarian as well as non vegetarian version of this recipe. Today I have shared the non vegetarian version where I have cooked it with prawns.

Ingredients

Jackfruit or Echor

Cinnamon sticks

Bay leaf

Dry red chilli

Potato cubes

Tomato

Onion

Garlic cloves

Cumin powder

Coriander powder

Turmeric powder pinch

Salt and sugar to taste

Ghee / Mustard oil to cook

COOKING STEPS

Firstly rub oil in your palm. Then cut the jackfruit into cubes. Wash them carefully.

Take a Kadai with water. Put salt and turmeric powder in the same. Now boil it. As water starts boiling, put the jackfruit cubes. Let it boil till the jackfruit becomes soft and tender. Now drain the water out. Also boil the potatoes.

Jackfruit cubes and potatoes are ready.

Take the onion and garlic cloves and tomato. Chop them. Put in a blender.

Blend into a smooth paste.

Now take the prawns. Wash them and cut them into halves. Sprinkle salt and turmeric powder.

Pour mustard oil in a pan. Fry the prawns.

Set them aside after frying

Now temper the same oil with bay leaf, dry red chilli and cinnamon sticks.

Next step is to add the masala paste in the same.

Stir for a while. Then add the jackfruit cubes and potato cubes slowly in the pan.

Toss them till the masala coats the jackfruit cubes and potatoes.

Then add the cumin powder and coriander powder, turmeric powder and salt to taste.

After few minutes, add water.

Cook for few minutes but don’t cover.

Sprinkle garam masala powder and finish cooking.

Categories
Bengali dish

Mochar Ghonto Recipe – Banana blossoms curry bengali style – How to cook niramish mochar ghonto

A traditional Bengali dish cooked with Banana blossoms. Blossom of banana is aavailable plenty in West Bengal. There are many vegetarian dishes as well as non vegetarian that have banana blossoms or mocha as we say in Bengali as the main ingredient. It’s very much healthy as it’s high source of vitamins and minerals.

There are vegetarian version of this recipe where mocha is cooked with coconuts and the non vegetarian version where mocha is cooked with prawns.

Today’s recipe is the vegetarian version.

Ingredients in one frame
Banana blossoms (pressure cooked with potatoes)

HOW TO COOK MOCHAR GHONTO ( BENGALI STYLE BANANA BLOSSOM CURRY)

Start with peeling off the blossoms. Make sure to oil your hand and peel the layer, then remove the floret. Chop them and soak in water. Add turmeric powder in the water and allow it to soak overnight. Next morning, drain out the water and cook it in pressure cooker, add water (1/2 cup ) and cook for 2 whistles. Let it cool

HOW TO COOK BENGALI STYLE MOCHAR GHONTO( STEP BY STEP WITH PHOTOS)

Chop tomato, ginger and put in a grinder. Put the chopped coconut and chilli.

Blend into a smooth paste.

Take a pan. Put mustard oil in pan. Add the bay leaf, green cardamom and cinnamon sticks and dry red chilli. Wait till flavour comes out.

First add the potatoes.

Toss them for few seconds. Then add the mocha or banana blossom.

Saute for a while.

Next add the paste of tomato, ginger and coconut.

Mix everything. Cover with a lid.

Now add the cumin powder, turmeric powder, salt and sugar tastewise.

Cook for few minutes more.

Now add the curd. Mix it in the curry.

Add water as much needed.

Add the garam masala powder and finish cooking.

RECIPE CARD FOR BENGALI STYLE MOCHAR GHONTO

Cuisine – Indian/ Bengali

Course – Main Course

Author Tina

Prep time -Overnight soaking

Cooking time -25 minutes

Servings -4

INGREDIENTS

Banana blossom -1 clean and chopped

1 spoon Curd

1 medium size Potato (cubes)

2 tomato

1/2 inch Ginger slice

1/2 cup Coconut (chopped)

1/2 tsp turmeric powder

1 tsp Cumin powder

1/2 cup Curd

1 Bay leaf

2/3 Green Cardamom

3/4 Cinnamon sticks

1 Dry Red Chilli

1 tsp Garam masala powder

Salt and sugar to taste

Mustard oil

HOW TO COOK MOCHAR GHONTO

Peel off the Mocha and pressure cook it for 2 whistles.

Now chop tomato and ginger and make paste. Chop the coconut and make paste.

Put mustard oil in pan. Temper the oil with bay leaf, green cardamom and dry red chilli and cinnamon sticks. Wait till flavour comes out.

Now add the potato cubes.

Fry them. Then add the mocha or banana blossom. Saute for a while.

Now add the paste of tomato, ginger and coconut. Mix everything and cover with a lid.

Then add the cumin powder, turmeric powder, salt and sugar.

Cook for few minutes more.

Add the curd. Mix it well.

Add water as much needed.

Add garam masala powder and finish cooking.

Categories
Bengali dish

ALOO PEYAJKOLI BHAJA – How to Cook aloo peyajkoli bhaja

Aloo peyajkoli bhaja- an easy side dish with rice dal combo. Very popular in Bengali household in winter mornings. My mom used to cook this for us in our school days. This side dish used to be our breakfast food. I love this. In fact this was my easy to eat food.

Now this winter I tried my hand in this easy recipe.

INGREDIENT

Onion stalks.

Potatoes

Salt to taste

Turmeric powder

Mustard oil

Chop onion stalks and potatoes into half inch.

Now wash them thoroughly.

Put mustard oil in pan.

First add the chopped potatoes. Sprinkle salt and turmeric powder.

Stir for a while.

Now add the chopped onion stalks.

Stir fry them.

Enjoy with hot rice and dal.

Categories
Prawn recipe

LAU PATAI CHINGRI BHAPA

Fish and Bong are synonymous. In fact in my blog, I have posted many fish posts. Though I am not a fish lover but prawns are my weakness. From simple fry to prawns in mustard paste I love prawns in every way. Just give me a bowl of prawn with steamed rice, I will not ask for more. So after trying many prawn preparations from here and there, I back with a very popular Bengali style Prawn dish. This one is one of the few traditional fish preparations that our grandma’s used to cook. Ok , ok, mine is not that complicated. It’s as simple as I am🤩

INGREDIENTS Prawns -5 Poppy Seed paste – 1 small bowl Turmeric powder pinch Salt to taste Bottle gourd leaf – 2/ more.

COOKING STEPS

Put on the gas. Then dry roast the leaf in the fire. But be careful in this step. Leaves shouldn’t get burnt.

Take the bowl of poppy seed paste. Put pinch of turmeric powder and salt in it. Mix them.

Now cooking starts from here.

Take a pan. Put the bottle gourd leaf in the pan. Place the prawn piece. Put the poppy seed paste in it. Add dollops of mustard oil. Then cover with a lid and cook

After few minutes, remove the cover and toss it.

Flip it again till it gets cooked.

Serve it on a platter and have it with rice.