KEEMA ALOO CURRY | MUTTON KEEMA CURRY RECIPE

A delicious easy to cook recipe

Aloo Keema curry tastes fabulous with roti. You can also pair this recipe with pulao.

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

INGREDIENTS

• 300 GM Mutton Keema
• 1 Cup Potato Cubes
• 1 Onion
• 1 Tomato
• 6 Garlic Cloves
• 2 Tsp Garam Masala Powder
• 1 Tsp Turmeric Powder
• Salt to taste

Recipe Steps

1. Pressure cook the Keema and potato cubes. Add 1 tsp turmeric powder and 1 Tsp Salt.
2. Cut tomato, Onion, garlic cloves and ginger slice into thin slices. Make paste.
3. Take 1 Tsp Garam Masala Powder and 1 Tsp Turmeric Powder in a bowl. Make paste.
4. Add mustard oil in pan.
5. Fry the Potato Cubes and set aside.
6. Add the tomato onion paste.
7. Add salt to taste.
8. Saute them.
9. Add the spice paste.
10. Add the keema.
11. Mix everything.
12. Cook for few minutes.
13. Add water as much needed.
14. Cook till water absorbs the flavour of masala.
15. Sprinkle 1 Tsp Garam Masala Powder and finish cooking.

EGG NOODLES RECIPE | HOW TO COOK EASY EGG NOODLES | DURGA PUJO SPECIAL RECIPE

Noodles are something that everyone loves. If you are a noodle lover, then this easy egg noodles recipe is a must try. Being fan of Indo-Chinese dishes, we often make this egg noodles recipe at home. Combination of egg and veggies ,gives this dish a healthy dose. You can use as many veggies as you wish. Here I have added capsicum, carrots and onions. This is a great snack recipe which we prefer to indulge in Dinner.

Pair it with any Manchurian or curry based dish. We have paired it with scrambled egg feast.

This is an easy to cook recipe, and can be made with easily available ingredients. If wish extract the egg yolk, to make your treat healthier.

If you love your Noodles spicy, add dry red chilli flakes.

TIPS TO COOK PERFECT NOODLES

1. Boil noodles carefully, otherwise noodles will become sticky. Add little bit oil in the water, it solves the issue of stickiness.
2. Stir fry veggies carefully, soften them. Don’t burn them. Make sure to fry veggies in medium flame.

• Cuisine – Indo-Chinese
• Course – Snack/Main Course
• Prep time -20 minutes
• Cooking time -15 minutes
• Author Tina

INGREDIENTS

• 3 Packets Noodles
• 3 Onion
• 2 Capsicum
• 2 Carrot
• 1-2 Egg
• 1 Tsp Black Pepper Powder
• 1 Tsp Garam Masala Powder
• Salt to taste
• 1 Tsp Tomato Ketchup
• Soya Oil to Cook

HOW TO COOK EASY EGG NOODLES

1. Boil noodles in salt water. Drizzle soya oil in the water. This way noodles will not become messy.
2. Drain out the water and set noodles aside.
3. Now drizzle oil in pan.
4. Break 1egg and pour it directly in pan.
5. Toss it and set aside the scrambled egg.
6. Now time to fry the veggies.
7. Chop the veggies into thin slices.
8. Pour oil in pan.
9. Start with carrot frying. Carrots take long time to tend. Cook in medium-low flame. Cover in between to fasten cooking.
10. As carrots get half fried, add capsicum slices. Add salt.
11. Fry them till the capsicum slices start changing colour.
12. Add onion slices. Onion gets cooked easily. Fry carefully so that Onion slices don’t get burnt neither becomes brown. Try to retain the colour.
13. As veggies get cooked, add the noodles. Carefully mix with the already fried veggies. Now cook in high flame, otherwise noodles will stick with the bottom of the pan.
14. Add 1 tsp Black Pepper Powder, 1 Tsp Garam Masala Powder.
15. Mix everything very carefully so that mixing doesn’t break the noodles.
16. Add ketchup. Slowly mix it.
17. Time to add the scrambled egg pieces.
18. Toss them.
19. Transfer to a bowl and serve hot with side dish of your choice.

Now noodles can be served with any Manchurian or chilly based curry or any curry of your choice. We cooked an easy SCRAMBLED EGG FEAST to pair with the noodles.

HOW TO COOK SCRAMBLED EGG FEAST

INGREDIENTS

• 3 Eggs
• 3 Tomato
• 6 Garlic Cloves
• 1 Capsicum
• 1 Onion
• Salt to taste
• 1 tsp Black Pepper Powder

HOW TO COOK SCRAMBLED EGG FEAST

1. Take a bowl. Break eggs and put it in bowl.
2. Add salt to taste, 1 Tsp Black Pepper Powder. Whisk everything.
3. Pour oil in pan.
4. Add the eggs.
5. Stir the egg before it sets.
6. Set aside the scrambled eggs.
7. Now cut the tomato into thin slices. Put it in a blender. Add garlic cloves. Make paste.
8. Put the paste in pan.
9. Add 1 tsp salt.
10. Saute them.
11. Cut Onion and capsicum into cubes.
12. Put it in pan.
13. Toss everything.
14. Add water.
15. Wait for few minutes, till water absorbs the masala paste and the gravy becomes semi-dry.
16. Add the scrambled egg. Toss everything and it’s ready.

See an easy-to-cook recipe , that you can pair with noodles. This recipe will also go well with fried rice or pulao. If want to pair with roti or chapati, make sure to make to thick up the gravy more, as this version is too dry for chapatis.

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.

WEEKEND SPECIAL RECIPE

Hello Folks!

So first Weekend of October is here. And I am here with some spicy Bengali style Fritter. Spice up your snack with this easy-to-cook snack ideas.

CHORBIR BORA / DEEP FRIED MUTTON FAT

1. Take lumps of mutton fat.
2. Cut them into cubes.
3. Add salt to taste, pinch of turmeric powder.
4. Cut Onion into thin slices.
5. Put it.
6. Add 1 tsp Garam Masala Powder.
7. Mix everything with hand.
8. Pour oil in pan.
9. Make small balls from the mixture.
10. Put it in pan for frying.
11. Fry till Fritters become brown in appearance.
12. Serve hot.

RED LENTIL FRITTERS

This Fritter is something which is very popular in Bengali household. It’s an easy to cook Fritter recipe.

1. Soak red lentil in water for 5-6 hours.
2. Grind it into paste.

VEGETARIAN VERSION

1. Whisk the Dal batter.
2. Make small Bora with hand.
3. Pour oil in pan. Wait till smoke starts coming out.
4. Put BORAS for frying.
5. Fry till BORAS become crispy outside and soft inside.
6. Serve hot.

NON-VEG VERSION.

1. Chop Onion into thin slices.
2. Put it in Dal batter.
3. Whisk everything.
4. Make small Bora with hand and fry them in oil
5. Make sure to fry them in medium-low flame.
6. Serve crispy Bora.

BEST THING ABOUT THIS FRIITERS , THERE IS NO NEED FOR ANY ACCOMPANIMENT TO SERVE THIS FRITTERS.

Last but not the least, if any fritters are left, cook them in water based tomato-turmeric gravy and serve with rice or bread for Dinner. This way no food gets wasted.

HAPPY WEEKEND!!

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.

LOTE MACCHER CHOP | BOMBAY DUCK CROQUETTE | HOW TO COOK BENGALI STYLE MAACHER CHOP

A deep fried snack cooked with fresh Bombay Duck. It is very simple recipe and easy to cook. This recipe is often cooked at home and served with rice dal combo. Just few ingredients and cook this recipe in few minutes.

INGREDIENTS

• 200 gm Bombay Duck
• 2 Cup Gram flour
• 1 Cup All purpose Flour
• 2 Tsp Turmeric Powder
• 4 Tablespoon Salt
• 1 Tsp Ginger Paste
• Rice Bran Oil

Cuisine – Indian

Course – Snack/ Main Course

Prep Time -10 minutes Cooking time -10 minutes

Author- Tina

HOW TO COOK BENGALI STYLE LOTE MAACHER CHOP

Wash the fish pieces. Cut into cubes. Sprinkle 1 tsp Turmeric powder and 1 tsp salt.

Take a bowl.Add the gram flour and all purpose flour. Put salt and turmeric powder.

Add the ginger paste.

Add water as much needed and prepare the batter.

Dip the fish cubes one by one in the batter. Coat them oil. Put oil in pan. Fry fish pieces. Fry them till the outer surface becomes golden brown in colour.

Serve with tea/coffee/ puffed rice.

POMFRET MAACHER JHAL (BENGALI STYLE POMFRET FISH CURRY) | POMFRET CURRY RECIPE| FISH RECIPE

A popular Bengali style fish Recipe cooked with Pomfret fish. An easy recipe cooked with minimal ingredients. Also I have cooked this fish recipe without onion and garlic. This fish curry , my mother used to cook this fish curry in my school days. Whenever I used to refuse to eat fish, my mother cooks this recipe, because this fish has one single bone , so no issues with that.

⭐⭐⭐⭐⭐

Rating: 5 out of 5.

This curry can be cooked with any ingredients available in your kitchen. Just fry , saute, and it’s ready.

INGREDIENTS

• 2 Whole Pomfret fishes
• 1 Tsp Nigella Seeds
• 2 Tsp Turmeric Powder
• Salt to taste
• 1 Tomato
• Mustard oil

HOW TO COOK BENGALI STYLE POMFRET MAACHER JHAL

Wash pomfret fish pieces. Add 1 tsp turmeric powder and salt. Coat fish pieces.

Put mustard oil in pan. Fry the fish pieces and set aside after frying.

Temper the same oil with 1 tsp Nigella Seeds.

Cut the tomato into cubes. Put them in pan.

Add 1 tsp Turmeric Powder and salt to taste. Cook till tomatoes become mushy.

Once tomatoes become mushy add water.

Add fried fish pieces. Cook for few minutes, then transfer to a bowl and serve.

Tasty healthy Fish Curry is ready.

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PRAWN CURRY RECIPE | HOW TO COOK BENGALI STYLE PRAWN CURRY

Prawns are my personal favourite. From simple jhol(stew, Cook in less Spices) to malaikari (cooked in coconut gravy) , prawns taste delicious in every form. This Prawn Recipe has been cooked in simple way. Just a gravy of onion and tomato and ginger garlic paste flavoured with garam masala. As you have seen all my Recipes have been cooked with ginger, be it veg recipe or non veg recipe. This is because, ginger is very good for health. Also it helps in enhancing the taste of the curry. My mother cooks Prawn mostly like this Recipe. Also this recipe can be cooked easily with the ingredients available at home.

• Cuisine – Indian
• Course – Main Course
• Prep time -10 minutes
• Cooking time -15 minutes
• AUTHOR – TINA

HOW TO COOK PRAWN CURRY (STEP BY STEP WITH PHOTOS)

INGREDIENTS

• 300 gm Prawns
• 2 medium size Potato
• 1 Onion
• 1 Tomato
• 4 Garlic Cloves
• Ginger slice
• Salt to taste
• 1 Tsp Garam Masala Powder
• 1 Tsp Turmeric Powder

Wash prawns in hot water. Then marinate with salt and turmeric powder for 10-15 minutes

Then put mustard oil in pan. Fry the prawns in oil and set aside after frying.

Add Potato slices in the same oil. Fry them.

Make a paste of tomato and onion. Also make paste of ginger and garlic.

Add the masala paste in pan.

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

Add the fried prawns. Add garam masala powder. Cook for few minutes more and finish cooking.

DIMER BORAR JHOL| EGG FRITTER CURRY| Cook curry with egg fritters

Eggs are very common ingredient in our kitchen. In our house, eggs are cooked every alternative days. There are enormous recipes that can be cooked with egg. From simple egg curry to spicy egg masala, omlette to omlette curry we love each and every preparations/recipe. Also it’s very easy to cook egg. Even a novice chef can cook a tasty recipe of egg without any help.

Since lockdown, we mostly having eggs in our house. My mother is not very fond of egg curry. So this recipe is specially for her on the eve of Mother’s Day. This recipe is easy to cook and it tastes awesome.

NUTRITIONAL VALUE

Eggs are one of the most nutritious food on planet. Eggs contain nutrients like – Vit A, Folate ,Vit B5, phosphorus and selenium. Eggs also contain trace nutrients that are important for health.

TIPS

You can separate yolk and egg white and can mix with potatoes with either of your choice or can use both.

STEP BY STEP COOKING WITH PHOTOS

Peel off the skin of potatoes and boil them after cutting into pieces. Break eggs and put it in the potatoes. Mix them. Add chopped onion and garlic cloves and salt and turmeric powder.Mix everything.

Put refined oil in pan. Make small balls out of the mixture and put it in pan. Fry till the fritters become golden.

Set the fritters aside after frying.

Now chop tomatoes in fine pieces. Put mustard oil in pan. Add the chopped tomatoes. Fry them. As tomato becomes mushy, add water in pan. Add coriander powder, turmeric powder and salt and sugar. Cook till water starts boiling.

Add the fritters in the pan. Cook for few minutes in medium flame. Then take it out on a plate or in a bowl.

RECIPE CARD FOR DIMER BORAR JHOL/EGG FRITTER CURRY

Cuisine – Indian/ Bengali

Course – Main Course

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

Author – Tina

INGREDIENTS

Eggs -3

Potato -2

Onion -1(medium size)

Garlic cloves -2

Salt to taste

Refined oil

Turmeric powder -1/3 tsp

YIELDS -12-15 FRITTERS

FOR THE CURRY

Tomato -1 (large)

Coriander powder -1 spoon

Turmeric powder -1/2 tsp

Salt to taste

HOW TO COOK DIMER BORAR JHOL/ EGG FRITTER CURRY

Peel off the skin of potatoes and boil them after cutting into cubes.

Take a plate. Put the boiled potatoes.

Break eggs and put it in the potatoes. Add chopped onion, chopped garlic cloves, salt and turmeric powder. Mix everything.

Now put refined oil in pan. Make small balls out of the mixture and put it in pan. Fry them till the balls become golden. Set them aside after frying.

Now put teaspoon of refined oil in pan. Add the chopped tomato. Toss till the tomato become mushy.

Add coriander powder , salt and turmeric powder.

Add water and cook in medium flame for few minutes.

Add the fried fritters.

Cook for few minutes and transfer to a plate or bowl.

Serve hot with rice or pulao.

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.

OMLETTE CURRY | How to Cook Omlette Curry

Eggs are versatile ingredient of our kitchen. We have it in our lunch or dinner and even in breakfast. Be it boiled, curry or poach we cherish every preparation. Today’s recipe is Omlette Curry. To skip the regular egg curry, I have cooked curry with the omlette. This recipe is easy to cook. Even a novice cook can easily cook this recipe.

INGREDIENTS

Eggs – 4 Tomato – 1 1/2 Onion -1. Dry red chilli -1. Bay leaf -1 Turmeric powder -1/2 tsp. Salt to taste. Garam masala powder -1 tsp. Oil to cook

HOW TO COOK OMLETTE CURRY (STEP BY STEP WITH PHOTOS)

Take out eggs. Beat them one by one in a bowl. Add salt and turmeric powder. Whisk them.

Fry omlettes. Set them aside after frying.

Chop tomatoes, onion and garlic cloves. Put them in a grinder. Blend into smooth paste.

Put more oil in pan. Add the paste.

Add salt to taste, turmeric powder in the pan.

Saute them till the raw smell goes away.

Add water as much needed. Add the omlettes.

Cook for few more minutes. Add garam masala powder.

Transfer to a bowl and serve with hot rice.

HANSHER DIMER DALNA | BENGALI DUCK EGG CURRY| EGG CURRY

Every region has its own style of egg curry. Pan fried eggs tossed in gravy of tomato, onion and garlic sauce where pinch of garam masala powder gives flavour is one hearty meal.

INGREDIENTS. Eggs -4. Potato cubes Tomato -2. Onion -3 ( medium size). Garlic cloves -4/6. Salt to taste. Turmeric powder – pinch. Garam masala powder pinch. Mustard oil to cook

COOKING STEPS

Boil eggs and potatoes. Deshell eggs.

Now chop tomato, onion and garlic cloves. Grind tomato (1) into fine paste.

Boil oil in pan. Then fry eggs iin the oil.

Boil potato cubes in the same oil.

Now put chopped onion in the same oil.

Toss them till it becomes golden. Then add chopped garlic cloves and tomato. Saute them.

Add tomato puree. Add salt to taste and turmeric powder.

Cook till raw smell of the masala goes away.

Add fried eggs, potatoes and cook for few minutes more.

Add water as much needed. Cover with a lid.

Take off the lid. Add garam masala powder.

Transfer to a bowl and serve with hot rice.

HOW TO COOK HANSHER DIMER DALNA

INGREDIENTS

Eggs – 4 Potato cubes. Onion -3 (medium size) Tomato -1 Garlic cloves -4/6 Salt to taste Turmeric powder pinch Garam masala powder -1 tsp Oil to cook

COOKING STEPS

Boil eggs and deshell them. Put oil in pan and fry eggs. Set them aside after frying. Fry potato cubes in the same oil. Chop tomato onion and garlic cloves. Make a paste of tomato. Put chopped onion and garlic cloves in the pan. Toss them. Add the tomato paste in the same oil. Add salt, turmeric powder in the pan. Cook for few minutes. Add eggs and potatoes in the oil. Cook for few minutes more. Add water. After cooking few minutes more, sprinkle garam masala powder and finish cooking.

Transfer to a bowl and serve with hot rice.

CHINGRI MAACHER JHOL

Prawn is my favourite fish. I love to eat prawns . And now I enjoy cooking it.

There are numerous ways to cook prawn. One good thing about prawn is that you can easily make it delicious even with minimal ingredients. In this recipe I have tossed prawns in a light tomato onion gravy after frying them.

Prawns sizzling in turmeric powder

INGREDIENTS

Prawns – 250 gm. Onion – 1. Tomato -1 ( chopped). Garlic cloves. Ginger slice. Chilli SPICES. Coriander powder -1 tsp. Turmeric powder -1 tsp. Bay leaf. Dry red chilli. Salt to taste. Mustard oil

COOKING STEPS

Put mustard oil in pan. Put the bay leaf and dry red chilli.

Toss them in the pan. Then remove it.

Now put the prawns in the pan for frying.

Till prawns become golden keep frying.

In the meantime prepare the masala paste for the gravy.

Chop tomato, onion and put in grinder. Also add the garlic cloves and ginger, bay leaf and the dry red chilli alongwith the chilli. Make a smooth paste.

When prawns become golden, add potatoes

Fry them for a bit. Then put the masala paste. Add coriander powder, turmeric powder and salt to taste.

Mix everything and cook for few minutes.

Add water when masala starts giving oil.

Wait till gravy thickenes.

Transfer to a bowl and serve with rice.

CLICK THE LINK BELOW AND TAKE A QUICK LOOK AT HOW I COOKED THIS IN MY KITCHEN.

Chingri Maacher Jhol

BENGALI FISH CURRY | Easy Fish Recipe | How to cook fish in Bengali style

Hello people!! Another fish recipe is on its way. As a bong Fish is very common in our lunch thali or even in dinner scene. Fish is a must in our auspicious occasion. Be it first rice eating ceremony or baby shower program, fish preparation is must. In my blog I have posted several fish recipes.

Here’s today’s recipe. Ingredients. Fish -4. Onion -1. Tomato -1. Garlic cloves -4. Salt and sugar to taste. Coriander powder -1/2 tsp. Turmeric powder pinch

COOKING STEPS. Sprinkle salt and turmeric powder on fish pieces. Boil mustard oil in pan till it starts giving smoke. Put the fish pieces and fry them. Make a paste of tomato, onion and garlic cloves. As fish pieces get fried, set them aside. Put the paste in the same oil. Add salt, turmeric powder and sugar, coriander powder in the pan. Cook till it becomes golden and the raw smell goes away. Add water as much needed. Put the fried fish pieces. Cook for a while in low flame. Transfer to a bowl and serve with rice.