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Saturday, 29 August 2015

Bele macher gravy with Mustard paste

Bela Mach (বেলে) is named as Scribbled Goby Fish in English. The recipe which I,m going to share with you is "Bele macher gravy with Mustard paste", which is a very tasty, low spicy fish dish from Bengal. Bengalis are very much affectionate on fish and rice and this is why a proverb has become very much famous for them – "Mache Bhate Bangali" and they are very much expert and master in cooking fish in different ways. In Bengal, you will find lot of varieties of fish in any market you visit, such as Rahu, Katla, Tangra, Parse, Chingri, Ilish, Puti and many more. Bele Mach is also one of the most common available fish in the market. Basically the size of the fish starts from small to medium with small fine scales on their body and they are sweet water fish, but it is also found in sea water. The tasty one is which comes from sweet water. This recipe is being prepared with the use of very less ingredients - mustard seed paste, green chilli, chopped onions and little bit of turmeric powder.
I would like you to try this recipe at your home and have it with steamed rice. I bet you will love the taste of it and please do share with me how you feel about this recipe.


Servings: 4
Bele Fish – 8
Onion – 1 medium, chopped
Slit Green Chilli – 4 to 5
Green Chilli – 2 to 3
Black Cumin seeds – 1/4th tbsp.
Turmeric powder – ½ tbsp.
Salt – as per taste
Black Mustard seed paste – 4 tbsp
Mustard oil

Wash the mustard seeds with cold water and drain the water. Keep aside.
Wash and clean the fishes. Marinate them with salt and turmeric powder for 15 minutes.
During this time, make the smooth mustard seeds paste adding green chilli (2 to 3).

Take a pan, heat oil (5 to 6 tbsp), shallow fry the fish pieces. Keep them aside. Here I must give you a small tips – if the fishes are fresh, then don’t fry tem too much as they will become hard and the spices what you use, will not enter properly inside the fishes.
Now, in the same pan, add some more mustard oil (3 tbsp) and heat the oil.
Add black cumin seeds, then after few seconds add chopped onion, fry them till the onions become golden brown.
Add turmeric powder, slit green chilli, fry for a minute.
Add water (1/2 cup), and then add mustard seed/green chilli paste. Mix them all.
Allow the mixture to boil.

Then place the fried fished very slowly one by one in the pan, as this fishes are very soft.
Put the flame in low and the lid of the pan, keep cooking for 10 to 12 minutes, so that the gravy goes well inside the fishes.
So, your effort making “Bele Macher Gravy with Mustard paste” ends here.
Serve this with steamed rice.

Friday, 28 August 2015

Sweet Flatten Rice Pulao

Flatten Rice is made of rice, which is mainly popular In West Bengal, but people from other parts of Indian also use it to make verious kind of preparations. Pulao - a very well known recipe in India and is made off either Basmati Rice, Gobindobogh Rice or any scented rice and Rice is being the main ingredient of Pulao recip.
In our childhood days my mother used to make an excellent breakfast preparation which still remains as favorite breakfast in this grown up days also. Instead of rice, in this recipe my mother use flatten rice as the main ingredient and rest of the ingredients are almost same as rice pulao. 
The recipe which I'm going to share with you is very much similar to the Yellow Pulao recipe - one of the popular, famous and favourite recipes for Bengalis.
Last Sunday, I was joggling my mind about what to do on breakfast for my kids and immediately my mother remind me about the recipe which we call it - "Sweet Faltten Rice Pulao". This was prepared after a long days and you won't believe, my kids were so satisfied and happy to have this superb recipe.  

Servings: 4  to 5

Flatten Rice (Chire) - 250 gms
White Oil - 1/2 cup
Clerified Oil - 1/4 cup
Potato - 1 cup, cut into cubes
Beans - 1/4th cup, finely chopped
Carrot - 1/4th cup, chopped
Cashew Nuts - 1/2 cup, broken into half
Raisin - 1/4 th cup, wash and soaked in water for 15 minutes
Bay leaves - 3
Cinnamon - 1" size x 2 pieces
Green Cardamom - 8 to 10
Cloves - 4 to 5
Salt - as per taste
Sugar - 1/4th cup


Clean and cut the potatoes into small cubes.
Wash the flatten rice in water for 3 to 4 times and drain water as much as you can. keep aside. No need to soak the flatten rice.

In a pan, heat white oil, add potatoes, chopped beans, chopped carrot. Fry for few minutes till the veggies become tender.
Once the veggies become tender, add cashew nuts, bay leaves, cinnamon, cardamom, cloves. Fry for a minute in low flame, then add sugar and cook till the sugar melts.
Then add washed chira or flatten rice on it and mix well with all the ingredients. Add salt and mix them all. Remember, your oven flame should be in low and you should stir them frequently to avoid sticking. 
Slowly add ghee from all sides of the pan. Mix well slowly.
Fry them for 6 to 7 minutes.
Switch off the oven. Your Sweet Flatten Rice Pulao is ready to serve.

Monday, 24 August 2015

Chicken Dry Fry

Chicken Dry Fry is a great recipe and delicious also with lot of spices but with sticky gravy. In this recipe I avoid using medium or big pieces of chicken as the masalas do not get into the chicken pieces, so I use small pieces. This is for me is the easiest recipe of chicken with great taste.


Servings: 4 to 5

Chicken – 750 gms, cut into small pieces
Tomato – 2, finely chopped
Onion – 2, finely chopped
Ginger/ Garlic Paste - 2 tbsp
Curd - 1 cup
Green chillies - 3
Curry Leaves – 1 small bunch stem
Garam Masala powder - 1 and 1/2 tbsp
Chicken Masala powder - 1 tbsp
Red Chilly powder - 1 tbsp
Turmeric powder - 1/2 tbsp
Coriander powder – 1 tbsp
Salt – as per your taste
Mustard Oil – 3 to 4 tbsp


Clean and wash the chicken pieces. I prefer to cut the chicken into small pieces. You can cut as per you want. Make sure you drain all the water from the chicken pieces after cleaning, else plenty of water will come out while you cook the chicken and it will spoil your effort.

Add half  cup of curd and ginger/garlic paste with the chicken pieces and marinate for 1 hour by keeping it in the refrigerator. 

Marinated Chicken

After 1 hour take out the marinated chicken from the freeze and allow the temperature to come down at room temperature.

Heat oil in pan. Add curry leaves, green chilli, chopped onions and tomatoes. Fry them all for few minutes till the tomatoes and onions get properly cooked.

In a bowl take rest of the curd,, add chilli powder, turmeric powder, coriander powder, chicken masala powder and mix them well with the curd. Pour the curd masalas mixture into the pan and mix well altogether. Fry for a minute till the masalas cooked well.

Then add marinated chicken into it, mix well.

Add very little water, not more than half cup. Remember if you see water is coming out from the chicken, then you don't need to add extra water.

Mix well in medium flame and cook the chicken till the gravy gets dry.

Once the gravy gets dry, your Chicken Dry Fry is ready to serve.


Phaldari Veg Sheek Kebabs

Today I will share a unique Phaldari Veg Sheek Kebabs, which is a vegetable sheek kebabs, Green Bananas are to be boiled and removed from the water, as if you keep them into the water, it will absorb lot of moisture. After separating the skin, soak the bananas with the help of a cloth, grate the bananas and with different spices and finely chopped veggies. Remember, if you add whole corns without chopping them finely it would create problems for you to make the kebabs.


Servings: 4 to 5

Green Bananas – 2
Green Chiili – 2 tbsp, finely chopped
Coriander leaves – 2 tbsp, finely chopped
Cumin powder – ½ tbsp, dry roast the cumin seed and make the powder
Fresh Corn – ½ cup, finely chopped
Carrot – 1/4th cup, finely chopped
Raisin – 3 tbsp, finely chopped
Beans – 1/4th cup
Cashew nut – 23 tbsp, crushed
Paneer – ½ cup, grated
Butter - 1/2 tbsp
Garam Masala – ½ tbsp.
Chilli powder – 1 tbsp
Chat Masala – 1 tbsp
Rice Flour – 1/4th cup
Salt – as per taste
Can use any vegetables you like, but make sure you use it raw, or if you boil, them remove the moisture completely.


Grate the bananas.

Mix all the ingredients and knead it as you are making a dough. Mix continuously for more than 5 minutes to make a fine, soft dough.

Now, add grated paneer and butter. The benefit of mixing paneer and butter is to make the kebabs soft and juicy. Check my Video Presentation to understand properly. 

To check this, you can take little bit of the mixture and press this with your hand to make any shape. If the shape remains and doesn’t crack, then it is done.

Still if you think, there is moisture, you can add little bit of maida (wheat flour) as it absorbs the extra moisture.

Once your mixture is ready, spread the mixture equally on the skewers or sheeks and press lightly them from top and bottom to make a nice kebabs shape.

You can dip your palm in water to do the shaping.  
Then slowly pull the kebabs out of the skewers and place them in medium hot oil for shallow fry.

Once the Phaldari Veg Sheek Kebabs is ready, sprinkle some chat masala and add lemon juice on it.

Phaldari Veg Sheek Kebabs (Video)

Here in this short video presentation I have tried to explain the benefits of adding grated paneer and butter into the kebab mxture. For detail of Phaldari kebab preparation check the recipe.

Saturday, 22 August 2015

Sweet Palm Fruit Vadas

Palm fruit has been found in many forms specially in India and in other Asian counutries.. During early summer palm seeds are being sold throughout the market and in late summer the riped palm fruit is available which is juicy with fibrous outer layer. Palm fruit is healthy and rich in vitamins – like A, B, C and also full of minerals as – potassium, iron, calcium, phosphorous and zinc.  

The palm juice is used to make pancakes, sweets, kheer, snacks (vadas) and many more and Bengalis are expert in preparing many verities from the yellowish juice that is obtained from the ripe palm fruit. 

Bengalis are expert of making various sweet dishes from the yellowish fluid or juice obtained from ripe palm fruit. The only tough thing is to get the juice out of the kernels, but it is worth doing this hard work as you will really enjoy the taste on every bite of this Sweet Palm Fruit Bora
Amongst all other recipes the famous preparations are Taler Bora or Vada (তালের বড়া), or Taalkheer (তাল ক্ষীর), which is basically a combination of palm fruit juice with milk and sugar.


Servings: 8 to 10

Ripe Palm Fruit - 1
Sugar - 1 cup, or as per your taste
Flour - 2 cups
Mustard Oil - for deep frying


Take out the top portion of the palm fruit. The brown skin to be peeled off to get the yellow ripened fibrous layer. Now separate the kernels (edible center within the hard shell), normally you will find 3 to 4 kernels.

Soak them in water for 1 hours, to make the kernels juicy and it also helps you to remove the juice.

To remove the juice, squash the kernels on any hard plastic or metal plate with lot of holes in it, keeping a bowl below the plate. So when you start rubbing the kernel on the plate, the juice will easily come out and gather in the bowl.

Once the juice is collected, add flour, sugar into the juice. Mix them well by stirring continuously with your hand. Check the consistency of the mixture as it should be thick enough, if not then use some more flour as the mixture should have dropping consistency. Taste it, add sugar if required. To check the consistency see my video.

Heat sufficient mustard oil in a deep thick bottomed frying pan.

Drop the mixture with a spoon, or best you can use your hand to make small round vadas.

Deep fry them properly till they becomes deep brown. Remove them and keep them on paper towel to soak extra oil

Enjoy the Sweet Palm Fruit Vadas. You can keep this vadas for 3 to 4 days without refrigeration. 

Wednesday, 19 August 2015

Indian Hog Plum Sweet Pickles

In Bengali we call it "Amra" and in English it is known as Hog Plum. The pulp of this fruit can be eaten fresh or can be be used to make juices, jelly, pickles. Also the leaves,bark, juice and roots are commonly used to make medicines for various treatments.

Today I will share with u a unique pickle recipe from Hog Plum. For Indians pickles and chutneys plays an important role amongst all food items. Amra is only available during summer, hence you need to preserve it through pickles, chutneys, jam and jelly.



Ripe Hog Plums (amra)- 250g
Molasses – 4 to 5 tbsp
Salt – as per taste
White oil – 2 tbsp
Garlic paste – 1 tbsp
Green Chilies – 2 or 3, finely chopped
Dried Mango powder – ½ tbsp


Clean and wash the ripe hog plums.

Put them in a pan with water, so that water covers the plums and cook till they become soft. I boil for 3 to 4 minutes which is sufficient for ripe plum. If u use green hog plum then you need to boil for 6 to 7 minutes.  

Allow it to cool down completely.

Remove the skin from the plums with your fingers and squeeze the plums to take out the juice, leaving the pit behind. Now, put the juice in a blender to make a fine paste. Remove the paste from the blender and keep it a separate bowl.

Add salt, molasses and dried mango powder into the juice, stir well. Taste once just to adjust the seasoning to your taste. Keep it aside.

For tempering, take white oil in a pan and heat the oil.

Add the garlic paste and let it sauté till it turns to light golden brown.

Once it is done, add the green chilies and fry for a few seconds and pour this tempering on the

Pour the tempering on the Hog Plum juice.

Serve immediately with kebabs, parathas or any snacks or you can also store it in a clean dry airtight jar and refrigerate for a week.
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