Wednesday, 30 December 2015

Posto Bada /Bora

Posto Bada /Bora

Posto Bada (poppy seed balls) is one of the many types of bora in Bengali cuisine. It can be served both as a snack or with a full meal. It can be prepared very easily with readily ingredients such as poppy seeds, coconut & rice flour making it healthy & delicious

Posto (poppy seeds) : 200 gm
Coconut : ½ cup (grated)
Potato: 2 midium size (Boiled)
Rice / Bengal gram flour : 2 tbsp
Salt : to taste
Sugar : to taste
Green chilli chopped/ paste : 1 tbsp
Oil : for frying
Mash the boiled potato.
Mix potato mash, post(popy seeds)o, grated coconut, rice flour, salt, sugar, chopped green chilli in a bowl.
Take 2 tbsp of the Posto mixture & press by palms & keep aside. Like this give all the mixture pakora shape.
Heat oil in a wok.
Deep fry the pakoras till golden brown.
Take out from the oil & serve with steamed rice.
Recipe By : Manna Majumder
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Crab Curry-bengali-style (Kakra Jhal /কাঁকড়া ঝাল)

Kakra Jhal /কাঁকড়া ঝাল
Fresh, big-sized blue crabs: 2
Onion paste: ½ cup
Ginger paste:2 tbsp
Chopped onions: ½ cup
Crushed garlic: 4 tbsp
Turmeric powder: ½ tsp
Tomato puree: ½ cup
Mint paste: 1 tbsp
Whole one-inch cinnamon sticks: 2
Green cardamoms: 2
Black peppercorns: 4
Cloves: 4
Bay leaf: 1
Cumin seeds: ¼ tsp
Coriander powder: 1 tsp
Cumin powder: ¾ tsp
Red or green chillies (optional): 4
Vegetable oil: 2.5 tbsp
Salt: 1.5 tsp
Water: 4 cups
Clean the crabs (broken into medium-sized pieces) and plunge the pieces into four cups of boiling water with 1 tsp salt. Boil for 20 min. Strain the water (crab stock) and keep the boiled crabs aside. Cover both to prevent the escaping of the delectable “crab” aroma.
Heat oil in a pan and fry the boiled crabs for few minutes and keep aside. Now again heat oil in a pan and add the bay leaf, cumin seeds, whole cinnamon, cloves, peppercorns and cardamoms. When the cumin seeds turn brown, add the onion and ginger paste and sauté for 7 min on medium flame. Add the garlic and the chopped onion now and sauté for five more minutes. Sprinkle turmeric powder and ½ tsp salt and mix well. Cover over a slow flame for about 3 min. Open and check if the chopped onions can be broken easily with the ladle. If not, continue to cook by sprinkling a little crab stock and covering for three more min, till the desired softness is reached.
Add coriander and cumin powders dissolved in 4 tbsp crab stock. Mix well. Continue to fry this mixture till oil separates from this and the mixture turns almost dry. This should take around 15 min on a low flame (preferred). Add the mint paste, chillies and tomato puree now. Cover and cook further for five more minutes.
Add the boiled crabs to this and mix everything well. Cook on a medium flame till the crabs get coated with the curry evenly and the whole thing becomes a little dry. Now add the whole crab stock and cook on a medium flame, covering the pan. The contents should boil for 15 min. Before serving, add the chopped coriander leaves.
Serve this with rice, roti, paratha or naan.
Recipe By : Manna Majumder
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Tuesday, 22 December 2015

Dahi Karela (Bitter Gourd with Curd)

Dahi Karela (Bitter Gourd with Curd)

1 large bitter gourd

5 tbsp curd

Salt to taste.

3 tbsp ghee

1/2 tsp methi seeds

2 Tej pata (Bay leaf)

Pinch hing

1/4 tsp turmeric powder (optional)

3 pieces half silted green chili


Wash and cut the gourds into roundels.

 Wash and squeeze out the water.

 Marinate with salt, and black pepper for about 30 minutes.

Now these are ready to be made into the desired dish
Heat ghee.

Add the bay leaf, methi seeds (fenugreek Seeds) and hing.

Add the gourds and turmeric powder (optional) sauté till the moisture is absorbed from these.

Add the beaten curd , salt  and mix it well Once the curd are mixed, add 1/2 cup water and let the gourds cook till tender.

You might need more or less water depending on how thick the gourd slice is, also depending on the quality of the gourd.

The Japanese gourds are very tender and cook fast, but may be in India I would need to add more water and cook longer and it semi thick gravy and serve with white rice .

Author : Manna Majumder
Recipe By : Dipti Rani Nandi Majumder
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Monday, 9 November 2015

Chal Kumro pata -r Shidol Bora (fermented fish wrap)


Shidol  Bora (fermented fish wrap)



White Pumpkin leaves: 6-8 medium pieces (should be soft ones)

10 small Shidol shutki (fermented fish)

3 big onions chopped

15 garlic cloves

Salt as needed

1 teaspoon turmeric powder

1 teaspoon red chilli powder

7-8 green chillies, chopped


Wash the leaves and soak into salt water for couple of minutes to become soft. Remove and keep aside. Take care not to tear them.

Now wash and clean the fermented fish (Shidol) properly. Cut the big onion into thin slices or chopped. Set a small pan on high heat and add the mustard oil. When the oil begins to sizzle, add the sliced onions and crushed garlic cloves and fry until turn slightly brown. Add the shutki and fry on high heat.

As the shutki gets fried, crush the garlic cloves in a mortar using a pestle. When the shutki turns soft, add salt, turmeric and red chilli powder. Stir well and little water. Finally add the chopped green chili and stir for a few minutes. Cover the pan with its lid on low heat for 10-15 minutes.

Now spread pumpkin leaves on a tray and place little amount of shidol cutney in it. Fold from all sides and cover. 

Now if you want can be dip into the thin batter to bind the pokora / bora (optional)  and make shallow fry  the pokora in hot oil until golden brown.

Serving suggestion

It is usually eaten with plain white rice.
Author : Manna Majumder
Recipe By : Tapasi Dhar
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Monday, 21 September 2015

Mutton Rezala

Mutton Rezala
Rezala has very popular and authentic dish originated in Bengal and highly influenced by Mughlai cuisine but it little bit different from other typical Mughlai dishes. Generally made with mutton- ribs or chops  pieces with bones (often seena pieces used) cooked in a very fragrant mild white sauce of medium thin consistency. The secret behind a successful Rezala is the use of cardamom, cinnamon and cloves, the dish is spiced with rose petal powder, jayphal – javitri (nutmeg – mace) powder, shahi mirch powder (white pepper powder) and got contrasted by whole dry red chili. The fat used in the dish is ghee/ clarified butter. Also use Varity of attr (essence) such as kewra water or rose water.
That’s why the dish “Mutton Rrezala” is very royal.
You can also prepare it with chicken, paneer, egg or prawns.


Mutton 1kg , preferably ribs (I used goat meat, lamb can also be used)
Onion - 1 medium ground into a fine paste

Garlic paste - 1tbsp
Ginger paste - 2tbsp

Plain yogurt - Half cup
Cashew paste - 2tbsp

Ghee / Clarified butter - half cup
Dry whole red chili - 8, 10

Peppercorn - 1tsp
Bay leaf

Saffron - 1/4th tsp.
Milk - 2,3 tbsp

Kewra essence few drops
Salt &  Sugar
Grind the following dry spices into a powder

Black cardamom - 2
Green cardamom - 2,3

Cloves - 5,6
Mace (Javitri) - 1, 2 leaves

Soak the saffron strands in warm milk and keep aside.

Take a bowl and blend onion paste, ginger garlic paste, cashew paste with yogurt. In a mixing bowl marinate the mutton pieces with yogurt mixture along with salt, sugar and two tsp. of dry spice powder. Let it rest overnight.
In a heavy bottom  pan or pressure cooker heat ghee on a low heat. Temper it with bay leaf. Take out the mutton pieces from the marinade and after shaking off all the excess liquids add the meat pieces to the pan.

Sauté it for about 4-5 mins on medium heat. Now add the marinade slowly and mix well.
Add whole red chilies and peppercorn. Cook it covered on low heat for about 30-40 mins till the meat is tender. During cooking add water if required and stir in between to prevent the meat sticking at the bottom or if you want can cook in pressure cooker for about 2-3 whistles on medium high heat and once the pressure releases and cook it covered till the rest is done.  It Once the mutton is just done add the saffron infused milk along with a few drops of kewra water. Cook for another two mins to mix the flavor of saffron and kewra into the meat. Let it stand for an hour. Serve with naan or paratha.

Monday, 14 September 2015

Bhetki Malabar

Bhetki Malabar

Ingredients:1/2 kg Bhetki Fish (skin out) or any kind of fleshy fish
3 tbsp Kashmiri chili powder
1/2 tbsp coriander powder
1/4th tsp turmeric powder
3 small onion crushed or paste

2 garlic crushed or paste
1 inch ginger paste

4-5 pieces of medium kokum (kudampuli) or dried Garcinia
10-12 Curry leaves
3 tbsp of coconut oil or any vegetable oil
1/2 tsp mustard seeds
1/2 tsp fenugreek seeds
1/2 tsp powder fenugreek powder
salt to taste
handful of curry leaves

1 cup Coconut Milk
2 cups of water

Coconut oil -1 tsp

Soak the kokum pieces in 1/2 cup of warm water.

Take Bhetki Fish (skin out) and diced into medium cubes.

Now heat 3 tbsp refined oil in a wok. Add mustard seeds. Once it crackles, add the fenugreek seeds and curry leaves (5-6 pieces) and fry for few seconds.

 Add the crushed onions, ginger and garlic and fry for 4-5 minutes.
Add kashmiri chili powder, coriander, fenugreek powder and turmeric powder. Mix well and fry for 2 minutes. Don’t let it burn.
Now add in the fish pieces and sauté it very carefully on a low flame
Now add the kokum pieces and water. Add the remaining water also.
Mix well and cook till it starts boiling. Add salt to taste.
Once the fish gets cooked and the gravy gets a thick consistency, add the coconut milk and more curry leaves. Mix gently and cook for a minute and sprinkle 1-2 tsp coconut oil(optional).
Serve with the boiled kerala rice or white plain rice. Enjoy!!

Author : Manna Majumder
Recipe By : Manna Mjumder
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Friday, 11 September 2015

Dheki-r Saag

Dheki-r Saag
Dheki saag looks quite like fern and come in bundles in eastern part of India.
You will need two bundles. Remove the stems and discard. Break off the soft top portion of the stem and the leaves and chop them. Wash the saag very well and drain off water.


Dheki Saag  2 bundles

Green Chilly,slit 2-3

Methi Seeds

Dry red chili- 12 pieces.

Roasted hyacinth bean dry seeds (sheem-r shukno bichi)

Potato 1 mediam

Brinjal 1small

Refined Oil 4 tbsp

Turmeric Powder 1/2 tsp

Salt as per taste

Wash under running water. Drain off the water and Chop the saag. Make small cubes of 1 large Potato or 1 medium Brinjal.

Roast the hyacinth bean dry seeds (sheem-r bichi) then boil with salt until become soft , now peel the skin and keep aside.
Now heat 2 tbsp refined oil in a wok and fry the brinjal pieces and remove . Do the same with the potatoes till golden.
Now again heat 2 tbsp refined oil and add methi seeds and dry red chili. Now add the saag and stir it for some time. Add the turmeric powder and salt. Mix all well. Then add the roast the hyacinth bean dry seeds (sheem-r bichi), fried brinjal and green chili and cover. Let the saag cook in its own juices.
Remove cover and cook stir frying till the saag mixes well with the soft brinjal cubes and dry been seeds. Serve with plain rice.
Author : Manna Majumder

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Thursday, 27 August 2015

khatta Meetha iLLish / Hilsha

khatta Meetha iLLish / Hilsha
khatta Meetha iLLish / Hilsha - Yesterday night we celebrated Onam Festival at one of my Malayali friend’s house at Bangalore. They requested me to cook Bengal famous Hilsha in a kerala style for Onam.  
Originally Onam is veggie fest, but when one Bengali will celebrate any fest fish or non-veg should be there. Is it not?  So we both me & my Mallu friend gone out to buy Hilsha fish and bought  it from the nearest super market, but till that time I did not know what I will cook and what ingredients is required, but I have little bit idea about Kerala fish recipe.
Bengali can’t think hilsha recipe without mustard sauce / paste.  I asked my friend’s wife to give 5 tsp mustard seeds and the below mentioned ingredients.  After finish our dinner believe me my friend said only word ‘Awesome’ even I too felt it was really awesome.
Thanks to my mallu friend for given that opportunity and I am dedicated this recipe to all Keralite.  Happy Onam!

1 kg Hilsha fish
3 tbsp Kashmiri chili powder
1/2 tbsp coriander powder
1/4th tsp turmeric powder
1 small onion chopped or sliced

3-4 pieces of medium kokum or dried Garcinia / Kadampuli
3 tbsp of mustard oil or any vegetable oil
1/2 tsp mustard seeds
1/2 tsp fenugreek seeds
1/2 tsp mustard powder
salt to taste

2 tsp sugar
Handful of curry leaves
2 cups of water

Soak the kokum / Kadampuli pieces in 1/2 cup of warm water. You can use Tamarind paste as a substitute.
Add mustard seeds. Once it crackles, add the fenugreek seeds and fry for few seconds.
Add kashmiri chili powder, coriander and turmeric powder. Mix well and fry for 2 minutes. Don’t let it burn.
Now add the kokum pieces and water. Add the remaining water also. Mix well and cook till it starts boiling. Add salt to taste.
Now add in the Hilsha / illish fish pieces. Cover and cook on a slow flame.
Once the fish gets cooked and the gravy gets a thick consistency, sprinkle the mustard powder and two spoon sugar. Mix gently and cook for a minute. It will be semi thick gravy and it is ready to serve with Kerala or plain white hot rice.

Author : Manna Majumder

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Wednesday, 26 August 2015

Sheem-Bori Chorchori

Sheem-Bori Chorchori
Sheem-Bori- chorchori (Hyacinth bens and sundried lentil dumplings )  is a very typical Bengali dish. chorchori  means when you combined 2 or 3 vegetable with  mustard paste and  Bori (fried lentil dumplings)  with aromatic spices, the dish called chacchori.  But here I did not use mustard paste for this recipe. You will hear about various types of charchori all the time in Bengali cuisine and  is very flavorful and unique in taste.
Chorchori has a wide range from pui chorchori (Malabar spinach medley ), Sojne chorchri (Drumstick Medley),  Palong Shaak-er Chorchori (Spinach  medley) to sheem chorchori (Hyacinth bens medley).
200gm Hyacinth bens / Mangetout (Sheem) (Washed)
1 or 2 Green Chillies
3-4 tablespoons of Oil : Sunflower oil/ Mustard oil (preferred)
Bori(sundried lentil dumplings): 10-15 pcs
Turmeric powder (Halud/Haldi): 1 tea-spoon
Red chili powder : ½ tes-spoon
Methi seeds(Fenugreek seeds) / Panch phoron– 2 pinch
Bay leaf -2 piecies
Coriander leaf
Sugar: 1/2 tea-spoon (optional)
Salt to Taste
Dice the sheem in small pieces and keep it aside.
Heat oil in a frying pan and fry the bori until they start getting little red but make sure they are not burnt.
Now add some more oil and add  the methis seeds / Panchphoron to fry little bit. Also, add the dry red chilies and bay leaf at this time.
Then, add both sheem along with turmeric powder, chili powder and salt and mix well to cook by itself. Put a lid over the frying pan to cook and soften faster.

Cook in low medium flame/low medium heat and check regularly for 15-20 minutes whether the vegetables have softened well.
Now add the fried bodi and mix well with little water to just cover them and again put a lid over the frying pan to cook and soften faster. Add the sugar and mix them well. Keep it on the heat and keep mixing until it stuck at the base.
The food is now ready. Garnish with coriander leaf and served.
Author : Manna Majumder

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Monday, 24 August 2015

Maan kachu Bata

Maan kachu Bata
Maan kachu Bata (MALANGA COCO / BIG TARO ROOT) is one of the favorite and mouthwatering dish in Bengali households recipe. Bata is essentially some paste which are very simple, and easy to digest. You will hear about various baata’s all the time in Bengali cuisine.
This is high content of carbohydrates, proteins, minerals and vitamins make malanga root with high nutritional value. In Bengali we called it 'Maan Kochu'. A traditional and luscious recipe.
Traditionally bata always involves mustard paste, green chilies and a generous amount of mustard oil in it. Mainly freshly grated coconut also plays an important role kachu bata.
250grm. maan kochu (Malanga coco / taro root)
1/2 cup freshly grated coconut
1 tsp. mustard seeds
2-3 hot Thai green chilies (I put some ripe red ones along with it)
6-8 garlic cloves (optional).
2 tbsp. mustard oil
Salt to taste
2 dry red chilies.
Maan kachu

With a sharp knife, cut off the rough outer rind of the maan kachu and wash thoroughly. Now slice it into pieces. Grate or chop maan kachu nicely. Take the grated taro root on a big strainer or colander and put it under running  water. Once you are done with rinsing squeeze out any excess water out of it. This step prevents the itching in the throat.
In a grinder make a past of mustard with dry red chilies with a pinch of salt and keep it aside.
Now grind grated malanga coco, grated coconut, together. Now again add the mustard paste and two green chilies and grind everything together to make a smooth paste. The paste will be thick and not slurry   Pour grinded taro root in a bowl.  Drizzle mustard oil in it. Stir with a spoon and mix nicely. Serve with steamed rice and enjoy this mouthwatering Bengali delicacy on your lunch table.
Note:  If you like garlic, add 6-8 garlic cloves while grinding all the ingredients together. 

Author : Manna Majumder
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Thursday, 20 August 2015

Lal Shak / Laal Saag

Lal Shaak / Laal Saag
Lal shak / saag also called Red Spinach / Amaranth leaves / Chinese spinach. They are very rich in vitamin A, vitamin C, calcium & iron. It is low in calories by volume, but high in protein per calorie. 374 mg calcium per 100 grm. It can be eaten as stir fry or in the soup. They are really very delicious.

Traditionally, a Bengali full meal usually a lunch has to have a shak or leafy vegetable on the side, Lal shak bhaja or stir fried Red Spinach (Amaranths) is a simple recipe that is a favorite at home and served with Steamed Rice and Daal . Made very simply, it is just the garlic that gives a flavor that goes so well with the distinct flavor of these leaves.


Lal Shak / Red Spinach / Amaranth leaves - 1 bunch
Cooking oil - 1 tbsp ( I use Mustard oil )
Whole dry red chillies - 2

Garlic cloves - 5, crushed
Green Chili- 2 pieces
3 pieces of hyacinth bean or small pieces eggplant(optional)
Salt - to taste

Ifyou don't like garlic, you can try this with a tempering of kalaunji / nigella seeds and dry red chilies or fresh green chilies.

Lal Shaak / Laal Saag- Bengali Recipe
Cleaned and chopped finely the lal shak / saag  and make small cubes of  hyacinth bean  or eggplant.
Heat oil in a wok  / kadahi. Add the whole red chilies (break them first or they might burst ) and  half of the crushed garlic.  Now fry hyacinth bean little and then add the chopped leaves and rest of the crushed garlic.
Stir well. Add salt and green chili, cover and cook. Remember to stir once in a while so that it does not burn. When it is done and all water had dried up, remove cover and give a final stir.
Serve hot. Goes best on the side with hot rice and dal.

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