Thursday , 21 September 2017
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Bengali Recipes

Sheer Khurma

Article: Arunita Datta Photography: Arunita Datta     The first time I had Sheer Khurma was at my friend Rabiya’s place during Eid. The memory of that evening was imprinted in my mind not just because it was my first Eid invitation but also because of her warm hospitality, which was reinforced with her Sheer Khurma. Literally it means “milk ...

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HEAVENLY HILSA

hilsa_Sorshe Ilish

Recipe by Amrita Banerjee, Photography: Saugata Banerjee Mustard Gravy Hilsa (Tenualosa ilisha) Sorshe Ilish   ingredients: 8 Ilish steaks 2.5 tablespoons mustard seeds 3 tablespoon onion paste 6-7 green chillies 1 teaspoon turmeric powder 1 teaspoon salt 3-4 tablespoon mustard oil   Recipe: Marinate the fish with ½ teaspoon salt and ¼ teaspoon turmeric and keep aside for 5 minutes. Make ...

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Kakrol Pur (Stuffed Teasel Gourd)

Kakrol Pur

Article: Amrita Banerjee, Photography: Saugata Banerjee Hey guys it’s time for some aromatic Bengali recipes. The teasel gourd is an egg-shaped yellowish green fruit, covered with a thick layer of soft spines. It is locally available during the monsoon season. I had always found teasel gourd completely unsavory till my granny came up with ‘ Kakrol Pur’. Now let me ...

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Kakrar Bhaja (Bengali Crab fry)

Kakrar Bhaja (Bengali Crab fry)

Ingredients: Crab – 250 gm Ginger & garlic paste – 2 tsp Coriander powder – 2 tsp Turmeric powder – 1/2 tsp Chilli powder – 2 tsp Besan flour – 50 gm Rice flour – 50 gm A few Coriander leaves Salt to taste Oil for frying Preparation: Mix all the ingredients and marinate for an hour. Fry the crab, ...

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Mouthwatering Bengali Bhetki Paturi

Bhetki Paturi

Recipe: Amrita Banerjee, Photography: Saugata Banerjee Bengali recipies is an all time favourite for its spicy, aromatic and mouthwatering flavours for fish. Bengali food generally consists of a variety of fish delicacies. Among these a royal famous and traditional Bengali favourite is bhetki paturi. The word ‘paturi’ comes from the bangla word ‘paata’. Marinated fish fillets wrapped in banana leaf ...

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Green Mango Chutney

It wouldn’t be surprising if you’d seen me talking at length before about how summertime is all about mangoes, all kinds of mangoes: ripe-unripe, Chausa, Himsagar, Alphonse; used in all sorts of dishes in all sorts of ways- well, not literally, you know- be it Dal (lentils), pickles, chutneys, curries, drinks, desserts…the point being, summertime means MANGOES here in Bengal ...

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Aam Dal (Mango Lentil Soup)

aam dal

Lentil, in general, is a staple dish in every household, consumed almost throughout the year not only in West Bengal but also in most parts of India and South Asia. Using green mangoes to add a refreshing flavour to it is just the thing one needs in the searing heat of the summer. Aam Dal, or Mango Lentil Soup, is ...

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Shahi Enchor Curry (Green Jackfruit curry)

enchor

Tender Jackfruit (Echor in Bengali) Although one might hate the summers for the blazing sun and the scorching heat, one surely loves it in no less measure for the variety of fruits that one gets to savour during the summers and waits eagerly round the year for it. Of the many fruits that grow well especially during the summers, jackfruit ...

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Spicy Fried Okra

spicy fried okra

Okra, or bindhi, is cooked in many different ways in all sorts of Indian, Bangladeshi and Srilankan dishes. For best results it should be fried in a little oil until golden brown with a nutty taste, then added to other vegetables or covered with a sauce. Spicy fried okra is very simple and is eaten as a snack in many ...

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Fish roe fritters in hot mustard sauce

fish roe

Recipe: Amrita Banerjee, Photography: Saugata Banerjee Recipe serving: 4 Preparation Time: 10 minutes Cook time: 15 minutes Bengalis love to relish each and every part of the fish. Being an excellent source of omega-3 fatty acids fish roe is an indispensible savory in every bong household. ‘ Maacher dim er Bora’ or fish roe fritters are immensely in demand at ...

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