Ilish is not just a fish to Bengali people, it's an emotion to us. Ilish Mach Bhaja (fried Hilsa), Ilish Bhaja tel (oil from fried fish) ladened steamed rice; flavoured with kancha lonka (green chili) as lunch platter is the ultimate goal of the Bong-life on a monsoon afternoon. And the 'Bhat-ghum' afterwards is inevitable. By the way, we are full of emotions ('excessive' will be more appropriate word actually) when it comes to our food; like luchi, sandesh, mangsho and many more are considered ... continue reading...
Pabda Macher Tel Jhaal | Pabda Jhol | Bengali Fish Curry | Pabda Curry
Pabda Macher Tel Jhaal or Pabda Macher Jhol is a staple Bengali Fish Curry. Pabda is a delicate fish with extremely flavourful flesh. Hence Pabda Macher Kalo Jeerer Jhol is cooked light with minimal usage of spices. Surprisingly this version of Pabda Tel Jhaal requires No Onion No Garlic and No Tomato at all! The bata moshla/masala (freshly pounded spices) and fresh coriander leaves are the key for this fragrant curry to bring the best flavour from the pabda itself. This simple Pabda Curry is ... continue reading...
Chire Bhaja | Masala Chivda | Crispy Poha | Chooda | Roasted Beaten Rice
Chire Bhaja or Chivda or Chooda is one of the most popular snacks on Bengali households. This homemade crispy Poha is hot favourite throughout the year but during monsoon it becomes a necessity to us. Because, it's crunchy, salty with a dash of pepper, exactly what one can ask for on a rainy day. Top of all you can make a large batch, good enough to feed a group of 6-8 people in a jiffy. To me Chire Bhaja, Gorom Cha and Sanjib (Sanjib Chattopadhyay) is the ideal combination of a lazy Monsoon ... continue reading...
Boal Macher Jhaal | Bengali Fish Curry | Boal er Jhol | Boaler Tel Jhal
Boal Macher Jhaal is a Spicy Bengali Fish Curry cooked with Wallago Attu from catfish family. It's an open secret that fish is the soul food for most of the Bengali people. Bhaat Mach (fish and rice) is more like staple to us and that is same fish is cooked in different style to avoid boredom. In this Spicy Boal Macher Jhol boal fish is fried and cooked in thick onion-tomato based gravy. It's hot and spicy with mild touch of tanginess from fresh tomato. Boal Curry is enjoyed with gorom Bhaat ar ... continue reading...
Pepe Ghonto | Peper Torkari Narkel Diye | Grated Papaya Curry | No Onion No Garlic
Call it Pepe Ghonto Narkel diye or Pepe Chechki or simple Grated Raw Papaya Curry with Coconut, it will always be remembered as an ageless classic Bengali preparation. This is one of those traditional Bengali dishes which is cooked and enjoyed in several ways in both Bengals (West Bengal, India and Bangladesh). There are nothing called authentic recipe for the dish. But in most recipes grated raw papaya is cooked with crispy potato, desiccated coconut and flavoured with whole Garam Masala and ... continue reading...
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