Tags: Bengali dishes

Finger licking Aam Katla

By: ON April 11th, 2017

Ingredients: 6 pieces of Rohu fish (Katla) 1 medium size green mango (chopped) 1 tsp ginger paste. 1 tsp turmeric powder. 2 tsp cumin powder. 1 tsp cumin seeds. 2 dry red chilies. 4-5 green chili. ½ tsp sugar. 2 tbsp. mustard oil. Salt to taste. Method: Rub salt & turmeric powder on the fish pieces. Add mustard oil in a non-stick pan, heat it & fry the pieces of fish on a medium heat. Add cumin seeds & dry red chilies into the same oil. Add the chopped green mango & cook for 2 min. Add turmeric powder, ginger paste ...More

Delicious Shukto

By: ON April 11th, 2017

Ingredients: 1 chopped bitter gourd (uchche). 1 brinjal (chopped). 1 Raw banana (chopped). 1 potato (chopped). 100 gm chopped green papaya. 10 piece of Vadi. Drumstick (Sojne Data). 100 gm pumpkin. Masala: 2 tbsp mustard seeds. 1 tbsp popy seeds. 1 tsp ginger paste. 4 bay leaves. 1 tsp wild celery. ½ cup milk. 2 tbsp mustard oil. ½ tsp ghee. Salt to taste. Method: To make ideal shukto, cut all the vegetables in ½ / 1 inches long. Make a pastes of mustard & popy seeds. Heat oil in a pan & fry the vadi. keep it aside. Heat mustard oil ...More

Yummy & Tasty Muri Ghonto

By: ON April 11th, 2017

Ingredients: One fish head of rohu (katla). 4 tbsp gobindo bhog rice. 2 big potatoes cut in cube shape. 1 onion thinly chopped. 2 tsp ginger & garlic paste. 2 tsp sugar. 1 dry red chili. 1 bay leaf. 2 tbsp whole garam masala. 1 tsp cumin powder. 2 tsp turmeric powder. 1 tsp garam masala powder. Salt to taste. Method: Marinate the fish head with turmeric powder & salt. Heat oil in a pan & fry the marinated fish head well till it turns brownish & keep it aside after frying. Into the same oil add potato, onion & keep ...More

Fish Kabiraji

By: ON April 11th, 2017

Ingredients: Bekti (bhetki) fillet: 10 Mustard powder (yellow): 1/2 tsp Black pepper powder: 1/2 tsp Red chili powder: 1 tsp Coriander and mint leaves (chopped): 1 tsp Eggs : 10 Cornflour: 2 tbsp Breadcrumbs (optional): 2 tsp Juice of one lemon Salt to taste Method: Wash the bekti fillet under running water, pat them dry and soak in salt and lemon juice for 20 minute. Next mix the mustard powder, red chili powder, black pepper powder, coriander and mint leaves together and apply on the each of the fillet evenly and refrigerate it for another 20 minute. Meanwhile beat the eggs and mix the cornflour, breadcrumbs with little salt and reserve it. Heat some oil ...More