By Debopoma Chaudhury

About the author:

Being a foodie it is my great honour to write a book collecting recipes from various parts
of Bengal to start with.I love to cook eat and write.So here’s how I combined my passions
to reach out to the world.

This is dedicated to all Foodies who love Bengali Cuisine

You could get recipes directly from my kictchen from my blog:

http://debopoma.blogspot.in/
Bengali Cuisine

Bengali food has inherited a large number of influences, arising from a historical and strong trade
links with many parts of the world. Bengal fell under the sway of various Turkic rulers from the
early thirteenth century onwards, and was then governed by the British for two centuries (1757–
1947). The Jews brought bakeries to Bengal, the Marwaris contributed their sweet-making skills,
the exiled families of Wajid Ali Shah and Tipu Sultan brought different flavours of Mughlai cuisine.
British patronage and the Babu Renaissancefueled the development of these different culinary
strands into a distinct heritage. From the culinary point of view, some major historical trends
influenced Bengali food.

The traditional society of Bengal has always been heavily agrarian; hunting, except by some local
clansmen, was uncommon. Rice is the staple, with many regions growing speciality rice varieties.
Domestic cattle (especially the water buffalo) are common, more for agriculture than large scale
dairy farming. Ordinary food served at home is different from that served during social functions
and festivals, and again very different from what might be served at a larger gathering (e.g., a
marriage feast).

Nearly every Bengali community will eat meat or fish. In most parts of the Indian subcontinent,
individual castes and communities have their own food habits; this is not true of Bengal. There is
similarity in eating styles across social strata, with the Hindu upper caste Brahmins sharing a diet
very similar to the trading or princely castes. Fish, goat, mutton and chicken are commonly eaten
across social strata; the only exception is beef, which if ever eaten, is restricted to Muslim
communities.

The nature and variety of dishes found in Bengali cooking are unique even in India. Fresh sweet
water fish is one of its most distinctive features; Bengal’s rivers, ponds and lakes contain varieties
of fish such as roui, ilish, koi or pabda. Prawns, shrimp and crabs also abound. Almost every village in
Bengal has ponds used for pisciculture, and at least one meal a day is certain to have a fish course.

Bengalis also excel in the cooking of regional vegetables. They prepare a variety of the dishes using
the many types of vegetables that grow there year round. They can make ambrosial dishes out of
the oftentimes rejected peels, stalks and leaves of vegetables. They use fuel-efficient methods,
such as steaming fish or vegetables in a small covered bowl nestled at the top of the rice pot.

The use of spices for both fish and vegetable dishes is quite extensive and includes many
combinations not found in other parts of India. Examples are the onion-flavoured kalonji (nigella or
black onion seeds), radhuni (wild celery seeds), and five-spice or panch phoron (a mixture of cumin,
fennel, fenugreek, kalonji, and black mustard seeds). Bengali cooking includes the phoron of a
combination of whole spices, fried and added at the start or finish of cooking as a flavouring special
to each dish. Bengalis share their use of whole black mustard seeds with South Indians, but unique
to Bengal is the extensive use of freshly ground mustard paste. A pungent mustard sauce
called Kashundi is a dipping sauce popular in Bengal.
Recipes

Dal
i. Kancha Muger Dal – Raw Yellow Lentil Soup
ii. Radhuni Diye Masur Dal – Red Chief Lentil with Wild Celery
iii. Macher Matha Diye Mung Dal – Yellow Lentil with Fish Head
iv. Aamer Dal – Bengali Mango Dal
v. Dal Sukhno/ Dried Masur Dal
vi. Lentils With Pointed Gourd(Parwal)/ Bengali Dal–Potol
vii. Tauk Dal
viii. Biulir dal
ix. Cholar Dal/Bengali Dal
x. Lentils with vegetable
xi. Dal Chorchori
xii. Aurhor Dal (Toor Dal) with vegetables
xiii. Bhaja Muger Dal Bengali Style
xiv. Masoor Dal with Celery
xv. Musur Dal Plain
xvi. Mug Dal with Onion
xvii. Bengali Lau Shaker Dal
xviii. Titor Dal
xix. Bengali Matarsutir Dal
xx. My Comfort Soup ~ Masoor Dal
xxi. Bengal coconut dal
xxii. Bengali Lau Diye Moonger Daal
xxiii. Bengali Masar dal
xxiv. Bengali Chana Dal Dhokas (Dhoka Dalna)
xxv. Bengali Cholar Dal: Lentils with Coconut and Spices
xxvi. Lentils With Pointed Gourd(Parwal)/ Bengali Dal–Potol
xxvii. Narkel Diye moog dal (Bengali style) / Moong lentils with coconut
xxviii. Arhar Daal - Toor Daal Bengali way
xxix. Chana Dal (Bengal Gram) Paratha
xxx. Bhaja Moong Dal : Motorshuti ar Pholkopi Diye (Bengali Style Roasted Moong
Soup)
xxxi. Radhaballavi / kachori and spicy aloo'r dum
xxxii. Crispy Chana Dal Pakora
xxxiii. Hara Moong Dal Tadka
xxxiv. Bengali Arhar dal with Jeera
xxxv. Panch phoron dal
xxxvi. Dal Chenchki
xxxvii. Chana Dal - Split Bengal Gram Curry
xxxviii.Daal Karela -Bitter Gourd Cooked With Bengal Gram And Spices
xxxix. Tomato Moong Dal
xl. matar dal shorshe diyea
Vegetable
i. Kacha kumro curry
ii. Alu malaikari
iii. Phulkopir data tarkari
iv. Lau khosa chechki
v. Fulkopir posto
vi. Macher matha die pui shaaker chochori
vii. Kancha Kolar Kofta
viii. Lau jhinge
ix. Begun Morichut
x. Jhaler Jhol (Bengali Vegetarian Curry)
xi. Aloo Phulkopir Dalna
xii. Aloo Posto
xiii. Charchari - a Bengali Mixed Vegetable Dish
xiv. Bengali Dum Aloo
xv. Bengali Chira Beguner Torkari
xvi. Niramish Kanchkalar Kofta curry
xvii. Bengali Chapor Ghonto
xviii. Bengali Barbati Bhaja
xix. Bengali Loti Paturi
xx. Bengali Jhingar torkari
xxi. Bengali Begun – Posto
xxii. Bengali Lau Borir Jhol
xxiii. Bengali Postor Kalia
xxiv. Bengali Niramish Aloor Dum
xxv. Bengali Neem Begun Bhaja
xxvi. kumro Saag Curry
xxvii. chingri Palong Ghonto
xxviii. Mochar Tarkari or Banana Flower
xxix. Begun Posto – Baby Eggplant in Poppy Gravy
xxx. Narkel Diye Pepe – Raw Papaya with Grated Coconut Curry
xxxi. Dui Kumror Tarkari – Pumpkin and Ash Gourd in Mustard Sauce
xxxii. Posto Bhaja – Fried Poppy Paste
xxxiii. Alu Posto
xxxiv. Bhappa Aloo
xxxv. Tender Drumstick Curry
xxxvi. Narkel diye Thor Chenchki
xxxvii. Jhinge Baahari
xxxviii.Green beans onion dry fry
xxxix. Palak Soya bean Curry
xl. Masalla Gobi
xli. Aloo Hara Matar
xlii. Phulkopir Datar Bharta
xliii. Aloo-kumro
xliv. Dhoka dalna
xlv. Sukha Channa Masala
xlvi. Maukas Tadka
xlvii. Dam Soya
xlviii. Saag Aloo
xlix. Chal Diye Alu Dum
l. Bengali Tarkari - Bengali Recipe of Mixed Vegetable Stew
li. Shukto
lii. Chanar Dalna
liii. Potoler Dolma/Stuffed Pointed gourd
liv. Labra
lv. Chanchra
lvi. Sojne Data-r Chorchori/ Drumsticks cooked with mustard and poppy seed paste
lvii. Kawrola's chorchori (karela and potatoes)
lviii. Mixed Vegetable Curry
lix. Spicy Cauliflower
lx. Narikel Mocha
lxi. Phulkopir Vada
lxii. Jhinga Posto (Ridge Gourd with Poppy Seeds)
lxiii. Green Tomatoes in Mustard Paste
lxiv. Tok-misti Kumro (Sweet and Sour Pumpkin)
lxv. Alu Potoler Tarkari
lxvi. Bengali Style Okra
lxvii. Coconut - Coriander Masala
lxviii. Bengali Style Soya Subzi
lxix. Mulor Ghanto
lxx. Papaya Tarkari
lxxi. Aloo Beans Subzi
lxxii. Beet Root Sabji
lxxiii. Raw banana curry
lxxiv. Simply Aloo
lxxv. Tak Jhal Misti Aloo recipe
lxxvi. alu kalbi
lxxvii. Alu kumror tarkari
lxxviii. Aalur Malaikari
lxxix. Dherosh Bhorta
lxxx. Paka Kolar Dopeaza
lxxxi. Alu Palong Curry
lxxxii. Begun Pora (Rich Roasted Eggplant)
lxxxiii. Pyanj Koli Chingri Mach diye
lxxxiv. Potol Kumror Ghainte
lxxxv. Borbotir Torkari
lxxxvi. matar dal shorshe diyea
lxxxvii.jhal alu
lxxxviii. phulcopir chechki
Snacks
i. Boiled Egg Sandwich
ii. Dimer Vada
iii. Egg Chow mein
iv. Egg Roll
v. Egg Sandwich
vi. Dimer Devil
vii. Kolkata style mixed chowmein
viii. Gola Ruti
ix. Mughlai paratha
x. Chingri Pakora
xi. Koraishutir Kochuri
xii. Moghlai Paratha
xiii. Thukpa – Noodle Soup
xiv. Chicken Hari Kabab with Mustard Sauce
xv. Aloo Kabuli
xvi. Bengali Malpua
xvii. White Chickpeas Fritters
xviii. Chingri Macher Chop
xix. Green pea Kachori with rice flour
xx. Macher Chop
xxi. Chin-Bengal Chowmein
xxii. Improvised Chilli Chicken
xxiii. Gughni Chaat
xxiv. Cabbage Pakoda
xxv. Kolkata Street Food Ghugni – Curried Dried Yellow Peas
xxvi. spicy-baby-potatoes-or-aloor-dum-kolkata-street-style
xxvii. Lamb Tikia
xxviii. Chapri : Bangladeshi Savory Pancake
Egg
i. Dimer tarkari
ii. Deemer Curry
iii. Bengali Dim–Posto
iv. Dim Lalbahari
v. Egg Tomato
vi. Eid Special – Egg Bharta
vii. Quick Egg
viii. Dim Posto-Sarse
ix. Dimer Paturi
x. dim Posto
xi. Sarse Posto Dim – Egg in Poppy Mustard Gravy
xii. Bengali Egg Curry {Dim Er Dalna}
xiii. Dim kosha
xiv. Dimer Jhol: Bengali Style Light Egg Curry
xv. Egg Kalia ( a special bengali egg curry)
xvi. Egg Curry (Bengali Style)-khana khazaana
xvii. Poached Egg Curry
xviii. Spicy Egg Curry | Egg Masala | Bengali Style
xix. Dim makha curry
xx. Bengali Egg Tadka Dal
xxi. Dim Bhuna, a Bengali Egg Curry
xxii. Bengali Egg Curry in Coconut Milk (Dimer Malai Curry)
xxiii. Egg korma
xxiv. Egg Cutlet
xxv. Egg-Peas Curry
xxvi. Mashed Egg
xxvii. Omeletter Jhol or Bengali Omelette Curry
xxviii. Spicy Curried Egg Omlette
xxix. Egg Pan Cake
xxx. Bengali Egg Curry (Dim er Dhoka)
xxxi. Spicy egg curry
xxxii. Masoor dal with eggs
xxxiii. Haser Dimer Khasha
xxxiv. Fish Roe/Eggs Spicy Curry- Mach’er Dim’er Jhal
xxxv. Dimer Jhal / Bengali Egg curry
xxxvi. Dhaka Dim Curry
xxxvii. Egg Fry (Bengali Dim Bhaja)
xxxviii.Steamed Egg (Bhapa Dim)
xxxix. Chilly Egg Potato
xl. Doi Dim -- Eggs in a Yogurt Sauce
xli. Dim Begun
xlii. Dim Begun Bahar
xliii. Bengali Egg Curry in Coconut Milk (Dimer Malai Curry)
Chicken
i. Chittagong Chicken
ii. Tok Murgi
iii. Murgir Korma
iv. Chicken-e-Banani
v. Dak Bungalow Murgh
vi. Murgir Dhapka ( One pot Chicken Curry)
vii. Chicken Kosha (A Bengali Take on Chicken Achari)
viii. Doi O KanchaLonka Murgi
ix. chicken Shorshe
x. hing Chicken
xi. chicken Jhol
xii. Chicken Kasha
xiii. Chicken Zakuitee
xiv. Bengali Chicken Kosha
xv. Chicken Rezala
xvi. Murg Lajawab
xvii. Bengali Murgir Jhol (Bengali Chicken Curry)
xviii. Murgir Jhol
xix. Murgir Malaikari
xx. Indo chinese style spicy garlic chicken
xxi. Whole Chicken Roast with Gravy
xxii. Shakuntala's Bengali Chicken Royale -- or picnic murgi
xxiii. Ma’s Murgir Jhol ~ Chicken Curry Bengali Style
xxiv. Sunday Special Murgir Jhol or Bengali chicken curry recipe
xxv. Robibarer Murgir Jhol from my Mother’s Kitchen
xxvi. Chicken Stew Recipe
xxvii. Dhania chicken
xxviii. Chicken bharta...kolkata style
xxix. Bengali Chicken Kosha
xxx. Jhatpat Chicken (An Easy-breezy Bengali Chicken Curry)
xxxi. Creamy Bengali Chicken Rezala -Home
xxxii. Spicy Dry Chicken – Kosha Murgir Mangsho
xxxiii. Chicken Potato Curry
xxxiv. Bengali Chicken Kasha Simple
xxxv. Bengali Style Spicy Chicken Curry....Bengali Wedding Style Chicken Curry....
Chicken Masala...!!!
xxxvi. Chicken Chaap – A Gorgeous recipe
xxxvii. Non-Spicy Bengali Chicken Jhol
xxxviii.Bong Mom’s Chicken Stew
xxxix. Radhuni Murgi: Chicken curry with wild celery seeds
xl. Bangla Chicken er Jhol
xli. Bengali chicken stew (Bangladesh)
xlii. Chicken Dak Bungalow: A Sunday Special
xliii. Bangladeshi “Biye Bari” Style Chicken Roast
xliv. A Long-winded Rant and Murgi Kalia – A Bengali Chicken Curry
xlv. Pepper Chicken Curry
xlvi. Panch Phoron Bengali Roasted Chicken
xlvii. Bengali Chicken Soup
xlviii. Bengali Style Chicken Thin Gravy. ..Murgir Patla Jhol
xlix. Bangla Roast
l. Kolkata Jewish Roast Chicken
li. Bhuna Chicken with Bengali Five Spices aka Panch Phoron
lii. Easy Chicken Curry With Cauliflower
liii. Rustic 3 Step Bangladeshi Chicken Curry
liv. Chicken Dopeyaja – Always A Winner
Mutton
i. Pujor Ranna – Kasha Mangsho
ii. Badsahi Mutton (Royal Mutton curry)
iii. Mutton Délicieux
iv. Mutton Dakbunglow
v. Kasha Mangsho
vi. Mutton Do pyaza
vii. Sunday Mutton Curry
viii. Kochi Panthar Jhol
ix. Dhakai mangsho
x. Mangshor Jhol – Bengali Mutton Curry
xi. Railway Mutton Curry
xii. Mutton Curry(Lal Jhol)
xiii. Spicy Mutton
xiv. Golbarir Kosha Mangsho (Spicy Bhuna Mutton of Golbari)
xv. Mutton Rezala
xvi. Bengali Mutton Curry
xvii. Koshe Kosha
xviii. Calcutta Mutton Chaap
xix. Niramis mutton
xx. Low-Spice Mutton Curry: Mangsher Halka Jhol
xxi. Mutton Coconut Bhuna, or Bengali Mutton Coconut Fry
xxii. Mangsher Jhaal, Or, Chilli-Overload Mutton Curry
xxiii. Mutton Kalia or Kaliya: The Oft-Forgotten Cousin of Mutton Kawsha/Kasha
xxiv. Polashi Pantha
xxv. Bengali Mutton Korma
xxvi. Posto-r Mangsho / Mutton in poppy seed gravy
xxvii. Sorshe Mangsho / Mutton with Bengali Mustard Paste
xxviii. Kata Moslar Mangsho / Kata Masala Mutton
xxix. Kacha Lanka Mangsho / Green Chilli Mutton Curry
xxx. Bhoger Mangsho
xxxi. Chanay ki Daal Gosht / Chana Dal with Meat
xxxii. first-class-railway-mutton-lamb-curry
xxxiii. meat and potato curry
xxxiv. Mutton Curry
xxxv. Mom-in-law's Special Mutton (A typical Bong Mutton Curry)
xxxvi. Mom's recipe for Keema curry
xxxvii. Bengali Style Mutton Stew
Rice
i. Badshahi Khichuri
ii. Dhakai Kacchi Biryani
iii. Mutton Biriyani
iv. Chicken Biriyani
v. Moglai Khichuri
vi. Hilsa Khichuri
vii. Kashmiri Khichuri
viii. Egg Khichuri
ix. Bhuni Khichuri
x. Vegetable Khichuri
xi. Bengali Ghee Bhat
xii. Basanti Pulao
xiii. Dimer Khichuri
xiv. bhaat bhaja
xv. Fried Rice in Microwave
xvi. Egg Fried Rice
xvii. Khichuri Recipe
xviii. Mixed Chicken Fried Rice
xix. Royal Bengali Polao
xx. La Jawab Biriyani
xxi. Bengali Khichuri /Bhoger Khichuri
xxii. Dhaka Style Doi Bhaat/ Curd Rice
xxiii. Chingri Macher Pulao
xxiv. Bengali Style Pulao
xxv. Bengali Rice
xxvi. Keema Rice Recipe
xxvii. Kishmish Kaju Pulao
xxviii. Bengali Rice Pilau
xxix. Bhate Bhaat Bengali Steamed Veg And Rice
xxx. Bhapa Pitha
xxxi. Zarda Rice
xxxii. Khejur Gurer Payesh
xxxiii. Chaler Payesh
xxxiv. Ilish Polao (Hilsha Rice Polao)
xxxv. Lebur Bhat (Lemon Laced Rice)
xxxvi. Panta Bhaat
xxxvii. Abida’s Bengali Mutton Pilau Rice
xxxviii.Bhai Phota Special: Mangsher Pulao (Mutton Pulao)
xxxix. Mutton roll
xl. Dhakai Kacchi Biryani
xli. Kachchi Biryani – Dum Mutton Biryani
xlii. White Khicuri
xliii. Masala Rice
xliv. Shrimp Khicuri
 xlv. Egg Pulao
xlvi. Shrimp Biryani
Fish
i. Macher Jhal Chorchori
ii. Bhendi Diye Chingri
iii. Chingri Bhorta – Spicy Stir Fried Shrimp Paste
iv. Sabji Diye Macher Jhol
v. Doi Ilish
vi. Patla Ilisher Jhol (Hilsa with Nigella)
vii. Sorshey Narkol Chingri
viii. Sorshey Maach
ix. Alu Fulkopi Bori diye Macher Jhol
x. Bhetki Macher Fry
xi. Sorshey Eilish
xii. Koi Macher Jhol
xiii. Tomato Rui / Rohu Fish With Tomato / Bengali Rui Macher Jhol.
xiv. {Recipe} Bengali Mustard Prawn Curry
xv. Quick Bengali Fish Curry With Nigella Seeds
xvi. Banana Flowers Curry With Shrimp
xvii. Bengali Echor – Chingri
xviii. Fish in a Bengali-style sauce
xix. Spicy Bengali fish curry
xx. Katla kalia
xxi. Potal Maach Doi Shorshe Diye Pointed Gourd and Rahu Fish in Mustard and Curd
xxii. No Oil Fish Curry (Healthy Fish Curry)
xxiii. Rui macher dim er chechki (Rohu Fish eggs with potato)
xxiv. Rui dhaniar jhol
xxv. Baked Mustard Fish.
xxvi. Rohu Fish Paturi
xxvii. Bangalir Macher Jhol
xxviii. Murighonto
xxix. Chingri macher jhol
xxx. Dhaniya fish
xxxi. Chingri malaikari
xxxii. Bengali Fish Curry
xxxiii. Macher Jhol
xxxiv. Hilsa jhol
xxxv. Shrimps with Vegetables Choto Chingrir Chorchori
xxxvi. Chingri Maacher Kalia (Prawn Curry)
xxxvii. Macher Jhal / Spicy Fish Curry (Rui or American Carp)
xxxviii.Doi Ilish
xxxix. Macher Jhal
xl. Fulkopi Die Tilapia Machher Jhol
xli. Rui machr jhol
xlii. Tel Koi or Koi Fish in Mustard Oil Based Gravy
xliii. Rui Posto
xliv. Rohu curry with eggplant & potato
xlv. Rui Macher Kalia
xlvi. Pui dana chingri
xlvii. Loitta Shutki Bhuna (Dried Loitta Fish)
xlviii. Tilapiar Methi Chochori (Tilapia with Fenugreek)
xlix. Chitol Maacher Kopta (Featherback Fish Balls)
l. Pabda Maacher Dopeaza (Pabda Fish Curry)
li. Bele Maacher Jhuri (Sand Fish Jhuri)
lii. Kechki Maacher Chochori (Minnow Fish Chochori)
liii. Fish Kebab
liv. Tengra Maacher Jhol
lv. Pabda Maacher Tel Jhol
lvi. Kachki Maacher Shukno Jhal
lvii. Kajoli (Baspata) Macher Bati Chochori
lviii. Bhetki Macher Jhal
lix. Chitol Macher Muitha
lx. Maachher tel-jhaal
lxi. Hilsha curry
lxii. Rohu Fish Curry
lxiii. Microwave maachher paaturi
lxiv. Kaalojire-kNaachalankaa diye maachher jhol
lxv. Maachher tel-jhaal
lxvi. Prawn with onions
lxvii. Rui Maacher Jhol!
lxviii. Chilli Prawns
lxix. Prawn Curry with Panch Phoran
lxx. Tangra Macher Sukno Jhol
lxxi. Pabda Macher Jhaal Sarse Bata Diye
lxxii. Jhinge Diye Morula Macher Jhal
lxxiii. Parse Macher kalo jeerer Jhol
lxxiv. Doi Shutki
lxxv. Spicy Maachi
lxxvi. Maacher Kalia - Maacher Jhol - Bengali Fish Curry
lxxvii. Bengali-Style Fish Stew
lxxviii. Bengali Style Rohu Fish Curry
lxxix. Ruier Patla Jhol
lxxx. Spicy Bengali fish curry
lxxxi. Bengali fish coconut curry
lxxxii. Rohu Fish with green papaya / pepe diye rui macher jhol
lxxxiii. Fish Finger/ Fish stick
lxxxiv. Dampukhkt Fish
lxxxv. Vermicelli coated fried fish
lxxxvi. Ilish macher dimer bhora ( mashed hilsha roe)
lxxxvii.Rui-fulkopi-sim-tomato’r jhol / Rohu Fish curry with cauliflower, beans and tomato
lxxxviii. Bengali style Fish Fry / Tilapia Fry
lxxxix. Fish Bhorta / smashed fish
xc. Panch Phoran Scented Grilled Bengali Fish
xci. Bengali Fish Curry Recipe-Macher Jhol
xcii. Bhapa Maach
xciii. Healthy Fish Gravy In Pressure Cooker/Macher Bati Chochchori
xciv. Bhetki Fish With Cauliflower
xcv. Dry Dish Of Punti Fish/Punti Macher Jhal
xcvi. Bengali Lunch Menu–Koi Macher Jhol
xcvii. Fish Gravy Recipe For All Occasions/Rohu Fish Recipe
xcviii. Loitta Macher Chop
xcix. Koi Macher Jhal
c. Bacha Fish With Eggplant
ci. Prawn Kalia / Chingri Macher Kalia
cii. Bengali Loitta Shutkir Jhal
ciii. Prawn With Cottage Cheese/Chingri–Paneer Gravy
civ. Bengali Fish Gravy – Pona Macher Jhal
cv. Dry Dish Of Kachki Fish / Kachki Macher Paturi
cvi. Shol Macher Tel Jhol
cvii. Tengra Subji – Jhal
cviii. Begun – Aar Mach
cix. Fish Head Curry
cx. Dhonepata – Mach
cxi. Healthy And Tasty Magur Macher Jhol (Without Onion And Garlic)
cxii. Shingi Macher Jhol
cxiii. Aar Fish (Long–Whiskered Cat Fish) Dopeyaza
cxiv. Light Gravy Of Bata Maach (Reba Carp) With Eggplant (Begun)
cxv. Mourala Macher Jhal
cxvi. Boal Macher Gravy
cxvii. Kajuli Macher Jhol
cxviii. Rohu Fish With Tomato
cxix. Tengra-Begun
cxx. Rui Mach With Phulkopi
cxxi. Bengali Koi Phulkopi
cxxii. Sorshe Tilapia
cxxiii. Sharshe bata Mach
cxxiv. Khoyra macher jhal
Dal:
Kancha Muger Dal – Raw Yellow Lentil Soup
Ingredients
1 cup moog dal/yellow lentil
2 1/2 cup warm water
1 teaspoon cumin seeds
1 teaspoon cumin powder
1/2 teaspoon turmeric powder
1/2 teaspoon chili powder
1/2 teaspoon ginger paste
2 dried bay leaves
2-3 red chilies, roughly chopped (optional)
1/4 teaspoon edible soda (optional)
1 tablespoon mustard oil
Salt to taste
Directions
Wash the lentils and drain out the excess water
Warm the water in a sauce pan and pour in the dal, cook till the dal is well cooked. Add more water
if the dal tends to dry out.
In a skillet heat the mustard oil and add the red chilies. Saute till they turn a little darker in shade,
take out and keep aside for garnishing
In the same oil throw in the cumin seeds and bay leaves, as they start sputtering add to the cooked
dal
Add all the spices to the dal and season with salt. Cook for 2-3 minutes more. Serve garnished with
the fried red chilies.

Radhuni Diye Masur Dal – Red Chief Lentil with Wild Celery
Ingredients
½ cup red chief lentil, washed and drained
3 cups of water
½ teaspoon radhuni
½ teaspoon salt
2-3 green chilli
½ teaspoon turmeric powder
Directions
Boil the water in a saucepan, and pour in the washed masoor dal. Let it cook for 10-15mins, till the
dal is completely boiled
Pour in the salt, turmeric powder and throw in the green chillies. Give it a stir and take out of
flame.
Heat the oil in a small pan, throw in the celery, as the seeds start sputtering pour it over the
cooked dal. Transfer the saucepan over low flame and cook for two minutes more. Serve hot with
roti or rice accompanied with fries or alu chokha.

Macher Matha Diye Mung Dal – Yellow Lentil with Fish Head
Ingredients
1 cup moog dal
2 ½ cups warm water
1 fish head, deep fried
½ teaspoon turmeric powder
½ teaspoon chili powder
1 teaspoon cumin powder
1 teaspoon ginger paste
1 teaspoon cumin seeds
1 tablespoon mustard oil
Salt to taste
Directions
Pour the unwashed lentils in a thick bottom sauce pan and roast till the lentil turns a light shade of
brown. Take out of the flame and wash. Pour in the warm water and salt; boil till the dal is cooked.
Add extra water if the dal tends to dry out.
Add the deep fried fish head to the dal
Heat a skillet, pour in the oil. Temper with whole cumin seeds. As the seeds starts sputtering add to
the boiled dal. Add in the spices, ginger paste and cook for 5-7mins more
Serve with warm white rice and fries of choice.

Aamer Dal – Bengali Mango Dal

Ingredients
Red Lentil (Masur dal): ½ cup
Split Husked Mung Bean (Mung/Moog dal): ½ cup
Raw Mango (Kancha aam): 1
Turmeric powder (Halud guro): ½ teaspoon
Mustard seeds (Sarse dana): 1 tablespoon
Mustard oil (Sarser tel): 2 tablespoon
Salt to taste
Directions
Mix the two lentils together and boil with 2 cups of water and salt
As the lentils get half cooked add the mango pieces and cook till the lentils are fully cooked
Add the turmeric powder and with a wired balloon whisk stir the cooked lentils once or twice
Heat the oil in a wok, throw in the mustard seeds and dried chilies
As the mustard seeds starts popping pour in the lentils and cook for a minute or two
Serve hot with rice for lunch

Dal Sukhno/ Dried Masur Dal

Ingredients
Masur dal (Red lentil): ½ cup
Onions (Peyaj): 2 medium sizes
Turmeric powder (Halud guro): ½ teaspoon
Green chili (Kancha lanka): 2
Mustard oil (Sarser tel): 2 tablespoon
Salt to taste and 3 cups of water
Directions
Wash the masur dal well and cook as instructed here
Simmer the dal for further 5 -6 minutes so that the dal gets absolutely dried up
Serve with freshly chopped onions and mustard oil

Lentils With Pointed Gourd(Parwal)/ Bengali Dal–Potol

Ingredients
1.Moong dal – 200 grams
2.Parwal – 250 grams.
3.Turmeric powder – 1/4 tsp.
4.Salt to taste.
5.Sugar – 1/4 tsp.
6.Slit green chilly – 4
7.Nigella seeds (kalojeera) – 1/2 tsp.
8.Dry red chilly – 1.
9.Oil – 3 tbsp.
10.Ghee – 1 tbsp.
11.Chopped coriander leaves-  4 tbsp.
Directions
1.Peel the Parwala and wash well.Make slits in two ends. Do not cut into halves. Marinate the Parwals
with 1/2 tp.of salt and a pinch of turmeric powder. Keep aside until use. In a frying pan roast the
Moong dal till light brown (on slow heat with stirring continuously).
2.Heat oil in a frying, fry the parwals till light brown on both sides. Take out from oil, keep aside.
3.In a vessel boil the dal in 3 to 4 cups of water with 1 tbsp.of salt and turmeric powder until soft.
Add water if needed. Mash the dal lightly with ladle. Add the fried parwals and cook for 5 minutes
with stirring occasionally. Add water if needed. Remove the pan from heat.
4.Place the frying pan on heat, add dry red chilly, stir fry until brown. Add nigella seeds. Fry for 1/2
minute, add the dal, sugar and slit green chilly and mix well. Cook for 3 to 4 minutes.Add chopped
coriander leaves.
Remove the pan from heat, mix ghee. Cover the pan,give 10 minutes standing time.
Tasty and healthy Dal – Potol is ready. Serve with Rice or Roti.

Tauk Dal
Ingredients
1 tsp ghee
1/2 tsp onion seeds
250 gms pigeon pea divide (arhar dal)
1/2 tsp turmeric powder
3 medium raw mangoes
4 -6 green chillies
salt to taste 
2 tsp sugar
Directions
Wash, take off and cut the mangoes into 6-8 pieces lengthwise.
Wash the dal and boil with 4 cup of water.
Mix in turmeric and stir.
Continue cooking for about 20 minutes.
Mix in raw mangoes, green chillies and salt.
Stir fry till the time the mangoes are soft but not mushy.
Mix in sugar and stir.
Heat up ghee in a kadhai and mix in onion seeds.
When they stop crackling pour out this over the dal.

Biulir dal
Ingredients
Split White Urad Dal ~ 1 cup
Green Chillies ~ 4-5
Hing or Asafetida ~ ½ tsp
Mouri or Fennel Seeds ~ 5 heaped tsp
Ginger ~ 2" piece
Grind the above with a little water to make a paste
Ada-Mouribata ( a wet paste of Ginger and Fennel Seeds) ~ 5-6 tsp heaped of the prepared
paste. Bee's comment made me write this. The paste I make may yield a bit more than 6 tsp of
paste. I usually make this paste and refrigerate it for later use, so follow the measure given for the
paste while cooking.
Water ~ 3 & ½ cups for boiling the Dal in pressure cooker and 1 cup later
Salt
Oil
Directions
Dry roast the Urad Dal till you get a fine roasted smell and about 50% of the lentils turn a light
brown. Wash the roasted Dal. If you do not want to roast it, you can skip this step.
Pressure Cook the Urad Dal with almost 3 times the water and about 1/2 a tsp of Turmeric powder.
When it’s cooked lightly mix it with a wire whisk Do not mash it up. It may take 6-7 minutes to get
done after the pressure build up.
Wet grind the Fennel seeds and the Ginger to a fine paste
Heat Oil in Kadhai. I used Mustard Oil, but you can use Canola or any other White Oil too
Add the slit Green Chillies and the Asafetida
Add the wet paste of fennel and ginger which we Bengalis refer to as ada-mouri bata
Fry the paste for a little while, and when you get the sweet smell of the masala
add the dal.
Add about 1 cup of water, salt and let it cook
This is not a very thick dal so check the consistency accordingly.
Enjoy it with White Rice, Alu Posto and some Bhaja (Fried Veggie friters)

Cholar Dal/Bengali Dal

Ingredients
Chana Dal/Split Bengal gram -1 cup
Ghee/oil -2 tbsp
Salt -to taste
Mustard seeds - 1tsp
Asafoetida - a pinch
Green Cardamom,whole -2-3 nos
Cinnamon stick - 1 inch
Bay leaves -2 nos
Red dry chili - 2 nos
Coconut ,Grated - 1 tbsp
Turmeric powder -1 tsp
Sugar -1/2 tbsp
Grama masala - a pinch
Coriender,chopped -  for garnish
Water -as per need
Directions
Soak chana dal in water for 1 hour.
After soaking pressure cook chana dal for 10 mins on medium flame.
Heat ghee in pan.
Add mustard seeds,when seeds crakle add green cardamom ,cinnamon stick,bay leaves,dry red
chilies and saute it for a while.
Add grated coconut and saute coconut until light brown.
Add boil chana dal,salt,sugar,tumeric powder,chili powder and garam massala.
Cook daal for 5-6 mins.
Garnish with coriander.
Serve hot with Rice,lichi,paratha,roti.

Lentils with vegetable Recipe

Ingredients
Moong Dal (Green Gram Lentil, polished splitted yellow in colour ) - 150g
Masur Dal (Pink Lentil) - 200g
Chim (Broad Beans) - 200g
Mulo (Radish) - 250g
Panch phoran - 1 tbsp (mixture of Jeera/Cumin, mishti jeera/Fennel seed, methi/Fenugreek, kalo
jeera/Black Caraway, sorse/Musturd seed)
Kuchuno Ada (Chopped ginger)
Tej pata (Bay Leaf) - 2
Shukno Lanka (Dry red chilli) - 2
Dhone pata (Coriander leaves) for garnishing
Jeera (Cumin) powder - 1/4 tbsp
Dhone (Coriander) powder - 1/4 tbsp
Ada (Ginger) paste - 1/2 tbsp
Halud (Turmeric) powder - 1/4 tbsp
Ghee (clarified butter that is originated in ancient India ) - 1/2 tbsp
Salt as per taste
Sugar as per taste
4/5 tbsp refined oil
Directions
Heat your Pan/Kadhai. Add 4/5 tbsp refined oil. Add bay leaf and dry red chilli. Steer them. Once
the colour gets brown, add Panch Phoran 1 tbsp (mixture of Jeera/Cumin, mishti jeera/Fennel seed,
methi/Fenugreek, kalo jeera/Black Caraway, sorse/Musturd seed) in it. Add chopped ginger in it and
let the colour turns brown. * Next, add moong dal into the spices and fry it till the colour of moong
dal turns light brown. Now add masur dal and fry them all for 5 minutes. * Next, add boiled water 1
n 1/2 litre. Add salt to taste. Let it get cooked. When Dal (Lentils) are half cooked (you will see
Lentils are broken but not fully cooked), now add vegetables in it (Mulo/Radish and Chim/Broad
Beans). Cover it with a Lid. Let it get cooked properly for 20/25 minutes in low flame. Now remove
the lid and add 1/4 tbsp Turmeric powder, 1/4 tbsp Cumin powder, 1/4 tbsp Coriander powder, 1/2
tbsp ginger paste, sugar to taste. Let it get cooked again for 5 minutes. * Last, put 1/2 tbsp ghee
and coriander leaves for garnishing and flavor

Dal Chorchori
Ingredients
Yellow pigeon pea or motor dal [মটর ডাল]: 1 cup,
Amaranth stem, Bengal Katoar Danta [কাটোয়ার ডাঁটা] 
cut in one inch length: 1 cup,
Water:   2 cups,
Turmeric and red chili powder: 1/4 tsp each
Salt and sugar: 1 tsp each
Mustered and green chili paste: 1 tbsp
Bay leaves and whole red chili: 1 each
Whole fenugreek or methi: 1/2 tsp
Ginger paste: 1/2 tsp
Cooking oil, [preferably mustard oil]: 1 tbsp
Directions
1. Wash and clean the motor dal and soak the dal overnight or 5 to 6 hours in one cup water. 
2.   With the help of stone pestle make just half broken from the soaked dal
3.  To a medium pan heat oil add bay leaves, whole red chilies, and fenugreek seeds for tempering,
soaked and broken dal, fry well, add turmeric and red chili powder, fry well. 

4.  Add salt and 1 cup hot water to cook the dal, now keep the fire to low. Do not overcook the dal.
It should be tender to touch, but intact. Now add Amaranth stem and fry well. 
5.  After 5 to 7 minutes add ginger paste and sugar, stir well allowing any liquid that has
accumulated to evaporate. 
6.  Add mustard and green chili paste and fry until the unique and irresistible flavor of mustard
paste comes out, put off the fire. Add 1 teaspoon raw mustard oil. Give a resting time, uncovered.
Transfer to a serving platter. 
7.  This dal is cooked until just tender and serve dry. It goes very well with any kind of rice, roti or
puri.

Arhor Dal (Toor Dal) with vegetables

Ingredients
Aurhor dal- 250 gms.Vegetables such as
cauliflower, radish, flat beans, drum sticks,
marrow, parwal, potatoes cut in 1 inch cubes
or length wise- 2 cups.A small bunch of
coriander leaves.6-8 cups of water, Turmeric
paste- 1 tsp, Chilli paste-1/4 tsp.Cummin
paste-2 tbls, Coriander paste-1 tbls, Ginger 
paste-1 tbls.Slit chillies- 6-8, Sugar-1/2 tbls,Ghee-1 tbls,Panch Phoron-1/2 tsp. Salt to taste 
Directions
Wash dal and add to the boiling water in the pan. When dal comes to boil add vegetables such as
potatoes and radish, which take longer to cook. Add turmeric and chilli paste. Mix well and simmer
over medium heat. Add vegetables to dal according to their cooking time. Finally add the
coriander, cumin and ginger pastes, slit green chillies, salt and sugar. Mix thoroughly and simmer
another 10 mins. or till dal and vegetables are cooked. In a pan heat ghee and add panch phoron.
When this stops spluttering, pour into dal. Stir, bring to boil and remove from fire.

Bhaja Muger Dal Bengali Style

Ingredients
1.Mung dal 1/2 cup
2.Whole cumin 1/2 tsp
3.Turmeric Powder 1/2 tsp
4.Grated ginger 1/2 tsp
5.Bay leaf 1
6.Whole red chilli 2
7.Green Peas 1/2 cup
8.Salt & sugar as per taste
9.Garam masala 1/2 tsp
10.Vegetable oil 1tbsp
Directions
Heat a pan and roast the mung dal till light brown and wash the roasted dal under cold water and
boil the dal till the dal becomes soft and keep aside.
Take a pan and heat oil in it and fry the cumin,bay leaf and red chili for 1 minute.
Now add the grated ginger, turmeric, peas, salt & sugar and fry for another 2-3 minutes.
After 2-3 minutes of frying them add the boiled dal and bring the dal to a good boil for 5 minutes.
After 5minutes off the stove and place the dal in a bowl and sprinkle some garam masala on it.

Masoor Dal with Celery

Ingredients
½ cup red chief lentil, washed and drained
3 cups of water
½ teaspoon radhuni
½ teaspoon salt
2-3 green chilli
½ teaspoon turmeric powder
Directions
Boil the water in a saucepan, and pour in the washed masoor dal. Let it cook for 10-15mins, till the
dal is completely boiled
Pour in the salt, turmeric powder and throw in the green chillies. Give it a stir and take out of
flame.
Heat the oil in a small pan, throw in the celery, as the seeds start sputtering pour it over the
cooked dal. Transfer the saucepan over low flame and cook for two minutes more. Serve hot with
roti or rice accompanied with fries or alu chokha.
 Musur Dal
Ingredients
-Musur dal- 250 gms.
-Water- 3 cups or more
-Turmeric paste- 1 ts.
-a pinch of chilli paste.
-Green chillies-4-6 (optional)
-Ghee- 1 ts.
-Dry red chillies- 3-4, -Panch phoron- 1/4 ts., -Salt to taste.

Directions 
Wash the dal. Boil 4 cups of water in a pan. As soon the water boils add dal and stir. Then add the
turmeric and chilli paste and the green chillies, if desired.
Continue cooking until dal is soft but there is still plenty of gravy. Heat ghee in a separate
karai,and fry the panch phoron and red chillies until spluttering stops.
Pour over dal and mix well. Add salt to taste, stir well and then remove from fire.

Mug dal with onion

Ingredients
-250 gms of mung dal.
-10 small whole pearl onions.
-4 slit green chillies.
-1/2 cup milk.
-1-2 teaspoons of sugar.
-salt to taste.
-1tablespoon of ghee.
-4 bay leaves.
-1/2 teaspoon whole cumin seeds. 
Directions
Fry the dry mung dal in a pan over medium heat until delicately brown.
Wash and put mung dal to boil. After 10 mins add the onions, green chillies and salt. Simmer until
dal is cooked. In a separate pan, heat ghee and fry the bay leaves and cumin seeds for a few
minutes. Pour the dal and simmer for 5 minutes. Add 1/2 cup of milk and sugar. Remove from fire.

Bengali Lau Shaker Dal

Ingredients
1.Chopped leaves,shoots and stems – 1 bowl.
2.Red lentils (massor dal)  – 200 grams.
3.Chopped coriander leaves – 4 tbsp.
4.Green chilly (slit)  – 4
5.Nigella seeds (kalonji) – 1/2 tsp.
6.Sugar – 1/2 tsp.
7.Salt to taste.
8.Turmeric powder – 1/2 tsp.
9.Dry red chilly – 2
Directions
1.Wash the stems,shoots and leaves with enough water, keep in a colander.
2.Put the dal in a pan. To this add 1 tbsp.of salt, turmeric powder and 4 cups of water and boil the
lentil until soft. Add all the leaves,stems and shoots. Cook till stems become tender. Add water if
needed. Transfer the dal to a bowl. Clean out the pan.
3.Heat oil in the pan, add dry red chilly and fry until brown. Add kalonji, fry for 30 seconds.Add the
dal, sugar and green chilly. Cook for 5 to 6 minutes (stir occasionally). You can add extra warm
water to make the dal more soupy. Check the seasoning.
Remove pan from heat, add coriander leaves and mix well. Cover the pan,give 10 minutes standing
time.Lau Shaker Dal is ready to serve. Serve the healthy dish with Rice/Roti

Titor Dal

Ingredients
1.Moong dal – 1 cup (cleaned & washed)
2.Bottle gourd – 500 grams (peeled & cubed)
3.Bitter gourd – 2 (cut into thin rings)
4.Turmeric powder – 1/4 tsp.
5.Ginger paste – 1 tsp
6.Mustard seeds – 1/2 tsp.
7.Fenugreek seeds – 1/4 tsp.
8.Bay leaves – 2
9.Salt to taste.
10.Sugar – 1/4 tsp.
11.Oil – 2 tbsp.
12.Ghee – 1 tsp.
Directions
1.In a pan add dal, turmeric, 1 tbsp. of salt and 4 cups of water. Boil it until half done. Add bottle
gourd, cook till gourd cubes become tender.If needed add warm water. Transfer it to a bowl. Clean
out the pan.
2.Heat oil in the same pan, add bitter gourd and fry until light brown. Transfer the fried gourd to a
bowl. Add mustard seeds in the remaining oil, when it splutters add bay leaves and fenugreek
seeds,stir fry for 30 seconds. Add ginger paste, saute for 30 seconds. Add the dal and fried bitter
gourd, stir. Add sugar,cook for 5 to 6 minutes (stir occasionally). Check the seasoning. To make the
dal more soupy add little warm water. For making this dal you can use pressure cooker also.
Remove pan from heat, add ghee, mix well. Cover the pan, give 10 minutes standing time and serve as
a first item for lunch.

Bengali Matarsutir Dal

Ingredients
 2 Cups Green Peas
 1 Tbsp Ghee
 1 Bay leaf
 1/4 Cup Milk
 Salt to taste
 Coriander leaves, for garnishing
To Blend :
 1/2 Tsp Turmeric powder
 1/2 Tsp Chilli powder
 1/2 Tsp Cumin / Jeera Powder
 1/2 Tbsp Ginger, grated
 1/4  Tsp Garam Masala
 1/2 Tsp Pepper Powder
 1 Tbsp Water
Directions
 Blend all the "To Blend" ingredients by adding 1 Tbsp water and make paste.
 Boil green peas or pressure cook it for 4-5 whistles and keep aside.
 Heat ghee in a pan and add Bay leaf followed by cooked peas.
 Add the ground paste and add salt.
 Now add milk and cook it for another 5 minutes.
 Remove and cool to blend the mixture.
 Retain few cooked peas for adding into the dal.( optional )
 Cook the blended mixture for couple of minutes and garnish with coriander leaves.
 Serve hot.

My Comfort Soup ~ Masoor Dal

Ingredients
Masoor Dal or Split Red Lentils~ 1 cup washed thoroughly
Onion ~ 1 red onion medium sized, sliced in thin long slices
Tomato ~ 1 firm red tomato chopped fine
Green Chilies ~ 2-3 finely chopped
For Tempering
Panch Phoron or Panch Puran (a Bengali Five Spice Mix) ~ 1 and ½ tsp
For Garnish
Lime Juice ~ 4 tsp of fresh lime juice
Corriander Leaves~ 3-4 sprigs
Oil
Salt ~ according to taste
Sugar ~ 1/2 tsp
Turmeric Powder ~ ½ tsp
Directions
Pressure Cook the 1 cup Masur Dal with 2 and ½ cups of water and a pinch of turmeric. Once it is
cooked mix it well with a whisk. The time to cook depends on your cooker. I use a Futura which
needs 3 minutes after the full steam build up.
Heat oil and add the phoron, or as we say temper with Panch Phoron. You can also use Kalo
jeera/Kalonji/Nigella Seds if you do not have Panch Puran
Add the finely sliced onions and fry till they turn pink in color. Add the chopped green chillies.
Add the chopped tomatoes and cook till they become a fine pulp
Add the previously cooked dal.
Mix well.
Add salt, sugar and about 3-4 cups of water. If you feel you need to add more water do so.
Cook till you hear a nice bubbling sound. Remember to stir infrequently during this process.
Also continue cook till the thickness of the dal is according to your liking
Garnish with chopped coriander leaves and lime juice

Bengal coconut dal

Ingredients

1.2 litres/2 pints water

250g/9oz chana dhal (also called Bengal gram lentils), thoroughly cleaned
½ tsp ground turmeric
1 heaped tsp ground coriander
1 tsp garam masala
salt, to taste
2-3 tsp sugar
2 tbsp mustard oil, unsalted butter or ghee
5 green cardamom pods, lightly crushed
1 tsp cumin seeds
5 cloves
1cm/½in cinnamon stick
½ tsp brown mustard seeds
1-2 dried red chillies
2 dried bay leaves
3 heaped tbsp flaked or desiccated coconut or ¼ small fresh coconut, flesh chopped into
small cubes

Directions
Heat the water, lentils and turmeric in a pan and bring to the boil. Simmer for about an
hour, or until soft. If necessary, add a bit of extra water.
Stir in the coriander, garam masala, salt and sugar, to taste. Cook until the lentils are
completely soft and beginning to break up.
Heat the oil or butter in a small pan. Fry the cardamom pods, cumin, cloves, cinnamon,
mustard seeds, chillies and bay leaves for 30 seconds. (Be careful as the seeds may pop a bit.) Add
the coconut and stir until it turns golden-brown.
To serve, stir the spice mix into the lentils and divide among four serving plates.

Bengali Lau Diye Moonger Daal

Ingredients
100 g - Yellow Moong daal
1/2 kg - Bottle Gourd
1 tsp- salt
1 tsp -turmeric powder
1 tsp - whole Jeera
2- Bay Leaves
2 tbsp - Mustard oil
1/2 bunch - Coriander leaves for garnishing
To be ground:
1 tsp -Jeera
1 piece- of Ginger
1 tsp- of Garam Masala
Directions
1. Fry the moong dal in a skillet or kadai till it turns brown - without oil. Wash it well in water
and keep it dry.

2. Cut the gourd into small pieces.

3. Heat the mustard oil in a kadai, put the bay leaves, whole jeera, green chillies.

4. Put the gourd in it and saute it.

5. Add the dal and put the salt and turmeric powder in it, along with ginger and jeera paste.

6. Cover it with a lid and lower the flame .

7. Put 1 cup of hot water and bring to a boil.

8. Then simmer some time, covered with a lid.

9. Garnish it with finely chopped coriander leaves.

10. Serve it with rice

 Bengali Masar dal

Ingredients

 1.5 cups red lentils (masar dal)

 4.5 cups water
 0.25 tsp. turmeric
 6 hot green chilies, chopped fine
 1.5 tsp. coarse salt, or to taste

Directions

Pick lentils clean and wash thoroughly in several changes of water.Put the lentils in a deep pot along
with the turmeric and water; bring to a boil. Stir often to make sure they do not lump together.
Cook over medium heat, partially covered, for 25 minutes. Cover, reduce heat, and continue cooking
for an additional 10 minutes or until soft.

 4 Tbsp. ghee or light vegetable oil

 1 C. minced onion

While the lentils are cooking, heat the ghee in a large frying pan over medium-high heat. When it is
hot, add the onion and fry, stirring constantly, until golden brown (about 10 minutes).

 1 Tbsp. grated or crushed fresh ginger

 1 C. finely chopped tomatoes
 (onion mixture)

Add the ginger and tomatoes to the onion mixture and continue frying until the tomatoes are
cooked and the contents reduces to a thick pulp (about 8 minutes). Stir constantly to prevent
sticking and burning.

Blend the fried onion-tomato paste and salt to taste into the dal; continue cooking for an
additional 10--15 minutes or until the flavors have blended in. Keep the dal on a low simmer while
you make the spice-perfumed butter.

 2 Tbsp. ghee or light vegetable oil

 1 Tbsp. panch phoron spice mix (see below)
 4 bay leaves
 4 dry red chili pods
 2 tsp. minced garlic (optional)

Measure out the spices and place them right next to the stove in separate piles. Heat the ghee in a
small frying pan over medium-high heat. When it is hot, add the panch phoron spice blend. When the
mustard seeds are spattering and the cumin turns a little darker (about 15 seconds), add the bay
leaves and chili pods. Continue frying until the chili turns dark (15--20 seconds), turning and
tossing them.

Turn off the heat, add the garlic, and let mixture fry, sizzling for 25 seconds or until looks light
golden. Pour the entire contents of the pan over the dal, mix well, and serve.

Bengali Chana Dal Dhokas (Dhoka Dalna)

Ingredients  
1 Cup Chana dal(Bengal gram dal) 
1/2 tsp cumin seeds 
1/4 tsp turmeric powder 
2 pinch asafetida 
1 tsp grated ginger 
2 tsp oil 
salt to taste 
for gravy: 
1 small peice ginger 
2 big tomato 
2 green chilies 
1/2 tsp cumin powder 
1/2 tsp cumin seeds 
1 tsp coriander powder 
1 tsp ghee 
2 pinch asafetida 
1/2 tsp garam masala 
1 tsp chili powder 
1/4 tsp turmeric powder 
Oilfor frying and cooking 
salt to taste 
Directions 
Wash and Soak Bengal gram dal, in water for about 4 to 6 hours. 
Drain extra water from the dal and make the paste of it by grinding it in a grinder. 
Now heat 2 tsp oil in a heavy bottom pan. Add cumin seeds when cumin turn brown add
grated ginger, asafetida, and turmeric powder in it. Now put the dal paste and salt and cook the dal
until it gets soft and thick. 
Now grease one big plate with oil, and spread the cooked dal on the dish 1/2 inch thick lalyerand
lightly press it with spatula. Keep it to cool and then cut it into diamond or square shapes. 
Heat the oil in a deep frying pan and then fry the dhokas in hot oil until they turn lightly brown in
color. Then keep them aside.
Now make paste of tomatoes, green chilies, ginger. 
Now heat oil in a wok add cumin seed and tomato puree and cooked in medium flame, add coriander
powder, chili powder, cumin powder and turmeric powder and cook untill oil seperate. 
Add 2 cup water and salt in it and then keep the curry to boil 
Now add the fried dhokas in the gravy and cook it to simmer for about 4 to 5 minutes. Add garam
masala and ghee in it . Now take off the pan from heat and garnish with coriander leaves. 
Dalan dhoka is ready serve hot with rice.

Bengali Cholar Dal: Lentils with Coconut and Spices

Ingredients

1. 2.5 cups chana dal/cholar dal/split and husked Bengal grams

2. 1/2 teaspoon turmeric powder
3. 2 tablespoon ghee
4. 3 small green cardamom
5. 2″ stick cinnamon
6. 1/2 teaspoon cumin seeds
7. a generous pinch of hing/asafoetida
8. 2 -4 red dry chili pepper
9. 1 tejpatta/Indian Bay leaf
10. 2 inch fresh ginger, grated/made into paste
11. 2 tablespoon grated fresh coconut
12. fresh coconut slices (about 4 tablespoons ) + 1.5 teaspoon oil
13. 3-5 teaspoon sugar,  or to taste
14. salt to taste
15. a couple of tablespoon raisins (optional)
16. fresh green chili pepper tor garnish – optional

Directions

Wash the lentils until the water runs clear. Add enough water for the lentils to be completely
immersed and there should be an inch and a half of water above the level of the lentils. Add salt
and turmeric and boil the lentils until tender but not breaking apart or mushy. Each and every lentil
should be separate and whole for this recipe. I use a pressure cooker, but it can be covered and
cooked in a pan/pot.
While the lentils are cooking, heat a tiny bit of oil in a pan and shallow fry the coconut slices until
golden. Drain and set aside.

Once the lentils are cooked and you are ready to temper/season the dal.

Heat ghee in a pan big enough to hold the cooked lentils. Pound the cardamom pods to release the
seeds. Add the cardamom and the cinnamon. A few seconds later add the hing/asafoetida, cumin,
bay leaf and the dry red chili pepper. When the spices sizzle, add the cooked lentils, sugar, ginger,
grated coconut to the pan. Simmer at low heat while occasionally stirring, for about 10-12 minutes.

Adjust salt and sugar. This dal is not supposed to be very soupy, but if you want to have a runny
consistency you may add water. If you want it thick, simmer to have the extra water evaporate.

When almost done, add the fried coconuts and the raisins if you are using. Garnish with pepper.

It is traditionally served with Luchi/Poori. But it can be served as a side/or soup or with rice

Lentils With Pointed Gourd(Parwal)/ Bengali Dal–Potol 

Ingredients

1.Moong dal – 200 grams.

2.Parwal – 250 grams.

3.Turmeric powder – 1/4 tsp.

4.Salt to taste.

5.Sugar – 1/4 tsp.

6.Slit green chilly – 4

7.Nigella seeds (kalojeera) – 1/2 tsp.

8.Dry red chilly – 1.

9.Oil – 3 tbsp.

10.Ghee – 1 tbsp.

11.Chopped coriander leaves-  4 tbsp.

Directions

1.Peel the Parwala and wash well.Make slits in two ends. Do not cut into halves. Marinate the Parwals
with 1/2 tp.of salt and a pinch of turmeric powder. Keep aside until use. In a frying pan roast the
Moong dal till light brown (on slow heat with stirring continuously).

2.Heat oil in a frying, fry the parwals till light brown on both sides. Take out from oil, keep aside.

3.In a vessel boil the dal in 3 to 4 cups of water with 1 tbsp.of salt and turmeric powder until soft.
Add water if needed. Mash the dal lightly with ladle. Add the fried parwals and cook for 5 minutes
with stirring occasionally. Add water if needed. Remove the pan from heat.

4.Place the frying pan on heat, add dry red chilly, stir fry until brown. Add nigella seeds. Fry for 1/2
minute, add the dal, sugar and slit green chilly and mix well. Cook for 3 to 4 minutes.Add chopped
coriander leaves.

Remove the pan from heat, mix ghee. Cover the pan,give 10 minutes standing time.

Tasty and healthy Dal – Potol is ready. Serve with Rice or Roti

Narkel Diye moog dal (Bengali style) / Moong lentils with coconut
Ingredient:

Moong Dal                     (250 gms)

Coconut(grated)             1/2 cup
Green chili (slitted)          3
Ginger (grated)               1 tbsp
Bay leaf                          2
Red chilli                        3
Turmeric powder           1 tsp
Cumin powder               1/2 tsp
Garam masala powder   (1 tsp)
Cumin whole                   1 tsp
Mustard oil                     2 tbsp
salt as per taste
Sugar                            1 tsp
Directions

1. Heat a  pan and add Moong Dal and roast them for about 5 minute in medium flame until becomes
golden brown in color. Remove it from fire and add water and wash dal properly

2. Take dal in a pressure cooker and  add salt and double amount of water boil it for about 5 minute
in full pressure. Don't over cook  the dal. Remove from fire. Let it cool. Now open the lid and add
turmeric powder and mix well.

 3. Heat oil in a pan  and add  bay leaf and whole red chili. Fry them for a minute and add whole
cumin seed.
fry them until cumin splutters. Add grated ginger and fry for a minute and then add grated coconut
and slitted green chili . Stir fry  coconut for a couple of minute until it turns slightly golden yellow.
Add cooked dal and stir.

4. Let it cook for 6 to 7 minutes with occasional stirring. Now add sugar (adding more salt is
optional as you have already added while boiling  the Dal) and garam masala powder (Bengali garam
masala). Add another cup of water if it become too thick. Cover the lid and cook for more 4 to 5
minutes

Serve hot with plain rice and bhaja (Brinjal (Beguni), potato or cauliflower fry)

Arhar Daal - Toor Daal Bengali way

Ingredients

 Arhar dal or pigeon beans - 1 cup   

 Clarified butter / ghee - 2 tbsp 
 Bay leaves - 2
 Asafetida / Hing - A pinch
 Cumin seed - 1/2 tsp 
 Dried red chili (broken) - 1
 Turmeric powder - 1/2 tsp 
 Salt to taste 
 Sugar - 2 tsp
Directions
Put dal with 3 cups of water, salt and turmeric in a pressure cooker. 
Take ghee or clarified butter in a pan, heat it; add cumin seed and bay leaves. When the cumin
seeds begin to sputter add hing and dried red chilli, stir it and fry till the chilli turns black.
Pour the dal and let it boil for 5 minutes. Add the sugar and mix well. 

Chana Dal (Bengal Gram) Paratha

Ingredients
For dal filling
1/2 cup chana dal (split Bengal gram)
¼ cup finely chopped coriander leaves
¼ cup grated or very finely chopped onion
1/2 teaspoon cumin (jeera) powder
½ teaspoon garam masala
½ teaspoon red chilli powder
Salt to taste

Directions 

1. Wash and soak chana dal for 2 – 4 hours. Cook chana dal in pressure cooker till tender, but
not mushy. You want to be able to see the dal kernels. Drain any extra water. Save this
nutritious water and use it to knead the dough.
2. Make paratha dough by combining the atta, salt, oil, and water. Knead well. You want a
slightly wet and pliable dough so that the parathas are easy to roll out when stuffed. Allow
the atta to rest for at least 15 minutes.
3. To make the filling, mix the chana dal with the rest of the filling ingredients. Mix well and
keep aside.
4. To make the parathas, divide the dough into 12 equal portions. Roll each ball out slightly,
dust in atta, then stuff with a tablespoon of dal filling. Wrap dough around the filling and
seal. Roll out stuffed dough into a thin circle.
5. Heat a griddle/tawa. Dry cook the paratha on both sides, and then add 1 teaspoon oil to fry
the paratha. Set aside and repeat with all the dough balls. Serve hot or at room
temperature with some pickle and raita.

Bhaja Moong Dal : Motorshuti ar Pholkopi Diye (Bengali Style Roasted Moong Soup)
Ingredients
1 cup Moong Dal (Yellow split Moong lentil)
1/4 cup Peas
1/4 cup chopped Cauliflower
1 tsp chopped Ginger
Pinch of Radhuni (Hindi name Ajmud)
1 tsp roasted cumin seeds powder
2 Green chilies (slit) or 2 Whole red chilly
1 tsp Turmeric
Pinch of Sugar (optional)
1 Bayleaf
Salt to taste
3 tbsp Ghee
Directions
 Dry roast moong dal in a frying pan on low heat and keep stirring continiously till it gives a nutty
aroma and becomes very light golden color. Turn off the heat and keep roasting the dal as the heat
of pan is strong enough to burn the bottom of Moong dal. Wash dal in running water till 2-3 times.
Then pressure cook it with turmeric, salt and double amount of water (2 cups + 1/2 cup) and cook
till dal is tender (2 whistles). You can also boil dal in a heavy kadhai by covering the lid on low flame
and cook for 25-30 minutes. Add more water if required and simmer until dal is cooked
In a separate pan, heat ghee and fry the small florets of cauliflower by sprinkling some salt and
turmeric powder. Fry till they turn golden brown. Keep aside. In the same pan add bay leaf, chopped
ginger and radhuni. Fry for a minutes and you will get nice aroma of radhuni add chillies now and
stir. Add cooked dal, peas and fried cauliflower, cover the lid and let all this give a boil on low flame.
Add sugar (optional), check salt and add bhaja jeere guro (roasted cumin seeds powder). Serve with
plain rice.

Radhaballavi / kachori and spicy aloo'r dum

 
Ingredients

For Radhaballavi / kachori

for the dough
 All purpose flour / maida : 2 cups / 200-250 gm
 Salt to taste
 Oil : 1 tbsp for kneading
 Warm water / milk : ½ cup + / - use accordingly
for the filling
 Urad dal dhuli / biuli dal / skinned black lentil : 1 cup
 Cumin and fennel seeds : ½ tsp each
 Bhaja masala / dry roasted powder : 1 tsp (see the note)
 Ginger : 1 inch
 Mace powder : ½ tsp or small pinch of Bengali garam masala
 Sugar : ½ tsp + /- as per the taste
 Salt to taste
 Oil : 1 tbsp
 Green chillies : 1 tsp chopped
 Oil for deep frying the kachori
For spicy dum aloo
 Baby potatoes (boiled) ; 250 gm
 Tomato puree / tomato paste with a piece of ginger : 2-3 tbsp
 Roasted cumin powder : 1 tsp
 Roasted chilli powder : 1 tsp
 roasted corainder powder : ½ tsp
 Turmeric powder : ½ tsp
 Salt and sugar to taste
 Oil : 2tbsp
 Cilantro chopped : ¼ cup
 Cloves, cinnamon and green cardamom : 2-3 piece
Directions

To make the lentil stuffing

1. Wash and soak the lentil overnight. This will ensure the creaminess of paste.
2. In a mixer grinder, add the lentils without any water, ginger piece, green chillies and salt.
3. Grind to a medium fine paste.
4. In the pan, heat the oil. Add the cumin and fennel seeds and let it sizzle.
5. Add the lentil paste, stir it gently. Mix in the sugar, roasted powder, mace powder, check
for the salt and stir it gently on low heat, till the lentil paste coagulates and incorporates the
spices and flavours well.
6. This will take 5 minute time. Take the pan off the fire, let it cool, knead it lightly, and
divide it into small balls.
prepare the dough
1. In a wide bowl, sift the flour with salt. Mix in the oil, rub the oil well with the flour till it
resembles bread crumbs.
2. Add the warm water or milk gradually and knead the dough until you get a stiff but pliable
dough.
3. this will take some 10 -12 minutes.
4. Cover the dough with damp kitchen towel and let it rest for an hour.
Prepare the dum aloo / dry potato curry
1. Peel the boiled potatoes. smear it with pinch of turmeric and salt.
2. Heat the mustard oil in the pan / kadhai.
3. Add the cloves, cinnamon and green cardamom. Let it sizzle.
4. Add the potatoes, and fry lightly on medium heat till they get the golden brownish hue.
5. Add the roasted cumin powder, roasted chilli powder, roasted coriander powder and mix in
well.
6. Stir in the tomato puree or homemade tomato and ginger paste. add more turmeric powder
if requires.
7. Fry it on high heat, stirring continuously.
8. Check for the seasonings, add sugar and salt to taste.
9. Lower the heat, add half cup warm water, cover and let it cook for another 5 minute.
10. Once the gravy get soaked up, stir in the chopped cilantro leaves and take it off the heat.
11. Serve warm with radhaballavis / kachori.
to make the radhaballavis / kachori
1. Knead lightly the dough for 2 minutes. Divide the dough into equal golf ball size.
2. Flatten the dough ball slightly in your palm to form a cup, place the lentil stuffing in the
center, fold along the edges and reshape it into a ball.
3. Flatten the ball slightly and roll it out into a circle on floured surface, taking care that the
filling does not comes out of it.
4. Repeat it with all the dough balls. This will make roughly 12 kachoris.
5. Heat the oil in a deep bottom pan. Once the oil is heated to its smoking point, quickly lower
the heat to medium. try to maintain an even temperature.
6. Carefully lower the kachoris in hot oil and fry one at a time. Lightly press down the sides to
make them puff. Turn once.
7. Remove the kachori from the hot oil and drain them on paper towel.
8. Serve immediately with spicy dum aloo or cholar dal.
Sweet n sour dal

Ingredients

1. Split chana dal/Bengal gram – 2 cups

2. Turmeric powder – ½ tsp
3. Ground ginger – ¼ tsp
4. Red chilli powder – ½ tsp
5. Ghee – 2 tbsp
6. Brown mustard seeds – ½ tbsp
7. Cumin seeds/jeera – 1 tsp
8. Hing/asafoetida – ¼ tsp
9. Brown sugar – 3 tbsp
10. Fresh grated coconut – 3 tbsp
11. Zest and juice of 1 medium-sized lemon
12. Salt, to season
13. ¼ cup yoghurt
14. Fresh coriander/cilantro leaves – ½ cup, finely chopped

Directions

1. Wash and soak the lentils for at least 2 hours. Cook with turmeric powder, ground ginger, red
chilli powder, 1 tsp ghee and salt till soft and mushy.
2. Heat ghee in a small pan and add mustard seeds and cumin seeds. As it beings to splutter, reduce
heat and add sugar and asafoetida. Stir for 15 seconds and add to the mashed dal.
3. Place the dal on medium heat and add coconut, zest and juice of 1 lemon and season with salt if
necessary. Bring to boil and then simmer on low heat for 10 minutes. Taste to see if you have got
the right balance of spice, sweet and sour or adjust seasonings accordingly.
4. Remove from heat and garnish with yoghurt and coriander leaves.
5. Serve hot with steamed rice.

Crispy Chana Dal Pakora

Ingredients Quantity
Bengal gram /Chana Dal 2 cup
Green chillies 7
Garlic 7-8 flakes
Ginger 1/2-inch piece
Cumin Seeds 1/2 teaspoon
Fennel seeds 1/2 teaspoon
 Salt to taste
Coriander leaves 1/2 bunch
Rava/ Semolina 1/2 cup
Onion, chopped 2
Directions
Clean, wash and soak the chana dal for 4 hours or overnight, Drain the water and grind the dal
coarsely. Don’t add water while grinding the dal, because we need coarsely ground dal for this
recipe. If the dal is very finely grinded and a bit thin, pakora won’t be a crispier. take out the
ground dal in a bowl. Now grind ginger, garlic, cumin seeds, green chilly and fennel seeds  coarsely.
Add the ground spices into the dal.
Then add chopped onion, coriander leaves, rava and salt. Mix it well and make a small balls like (ping
pong balls), flatten it with your palms. Do the same with the rest of the mixture.
Heat the oil in a pan and deep fried balls on a slow flame till golden brown and crisp from both the
sides.

Hara Moong Dal Tadka

Ingredients
Hara Moong Dal/Green Gram(Bean) - 3/4 Cup
Onion - 1 Large
Tomato - 2 Medium
Green Chilli - 4
Ginger-Garlic Paste - 2 tsp [Make your own ginger-garlic paste]
Red Chilli Powder - 1 tsp
Coriander Seeds Powder - 1 tsp
Turmeric Powder - 1/2 tsp
Kitchen King Masala (or garam masala) - 1 tsp [Make your own Kitchen King Masala]
Crushed Kasoori Methi - 1 tbsp
Oil - 1 tbsp
Asafoetida/Hing - A Pinch
Cumin Seeds - 1 tsp
Water - 2 1/2 Cups (or as needed)
Salt - To Taste
Chopped Cilantro/Hara Dhaniya - 2 tbsp
Directions

1. Wash and soak moong dal for minimum half an hour or more if you have time. You can also soak it
over night.
2. Pressure cook for 4 whistles with 1 cup water and 1/4 tsp of turmeric powder. Once pressure
released mash cooked dal slightly.
. Finely chop onion, tomato, cilantro and silt green chilli.
4. In a wok heat oil, add hing, cumin seeds and allow to splutter. Add onion and green chilli and saute
for a minute.
5. Add ginger-garlic paste and cook until onion becomes soft.
Add red chilli, coriander seeds, remaining turmeric powders and stir well.
Add tomato, salt stir, cover and cook until tomato gets mashed and oil floats on top.  Add crushed
kasoori methi and mix everything well.
Add kitchen king masala and mix well, cook for a minute, add cooked dal.
Add 1 or 1 1/2 cup of water, adjust salt if required and bring it to a good boil. Simmer for 2 minutes
off flame and garnish with cilantro.
~ Add more water if you prefer to have dal thin consistency.
Our dal is ready add little ghee if preferred.

Bengali Khatti Mithi Chana Dal (sweet and Sour Chana Dal)

Ingredients

300     Chana dal

1/4 teaspoon  1.3ml Mustard seeds

1/4 teaspoon  1.3ml Fenugreek seeds

1/4 teaspoon  1.3ml Onion seeds

1/4 teaspoon  1.3ml Aniseeds

5    Red chillies

2    Bay leaves

1 teaspoon  5ml Turmeric powder

1 teaspoon  5ml Sugar

1/2 cup  46g / 1.6oz Fresh coconut -

    (sliced into 2 cm long pieces)

2 tablespoons  30ml Raisins

    Oil

    Salt - to taste

Directions
Soak the dal for 4 hours in water. Pressure cook till soft. Add turmeric, salt and sugar. Keep aside.
Heat oil. Add mustard seeds, fenugreek, aniseeds, broken red chillies, onion seeds, bay leaves,
coconut chips and raisins. Fry gently till golden. Pour the cooked dal into the fried masala. Add
enough water to cook and make into a thick gravy. Simmer and serve with 'loochies' or 'puris'

Bengali Arhar dal with Jeera

Ingredients

For the dal

  1 c Arhar (Toor) dal
 3 c water

For the tempering

 1 tsp grated ginger

 1 tsp cumin seeds (jeera)
 1 bay leaf
 1 dried red chilly
 2 T ghee (or cooking oil)
 1 tsp sugar (optional)
 1 pinch hing (asafoetida)
 salt to taste

Directions

Soak the dal in some warm water for 15 min or so, then drain
Boil the dal in water (1 cup to three cups of water) till moderately soft (about 20 min). It should be
soft but not completely mushy. Mash the dal lightly, making a thick soupy mixture with bits of whole
dal.
In a pan or karahi, heat oil till nearly smoking and add bay leaf and dried red chilly. Then add the
jeera seeds. These should crackle and release a distinctive aroma immediately. Then add the ginger,
stir quickly and pour into the dal. Add salt to taste serve hot with rice. The sugar is optional, but
Bengalis always add sugar to this dal. The Hing is also optional, but really adds a unique edge to the
dal

Panch phoron dal

Ingredients
Split Yellow Moong Dal / Pasi Paruppu - 1/2 cup
Kokum / Kodampuli or Tamarind- 2 small pieces
Ginger Garlic - 1 tblspn minced finely
Turmeric powder / Manjal Podi - 1 tsp
Salt to taste
Jaggery / Sugar  - 1 tblspn 
For Tempering:
Ghee / Clarified Butter - 1 tblspn
Panch Phoron Spice Mix - 2 tblspn
Asafoetida / Kaya Podi / Hing - 1/4 tsp
Onion - 1 chopped finely
Green Chilli - 2 chopped finely
Curry leaves - 1 spring
Ginger Garlic - 1 tblspn minced

Directions
Take your moong dal and wash it well. Cover with water and let it soak for a good 30 mins.
Now add the soaked dal into a sauce pan and cover with water.
Add in turmeric, salt, kokum, ginger garlic and mix well.
Bring it to a boil and simmer the flame and cook it for 20 to 30 mins till the dal is completely
cooked.
Now add in the jaggery or sugar and mix well.
Now make the tempering. Heat ghee and add in the panch phoron spice and let it saute for 30 sec.
Now add in assafoetida, onions, green chilli and curry leaves and give it a good stir.
Add in ginger and garlic and saute for around 3 mins till the onions turn golden brown.Pour this
tempering over the cooked dal and mix well.
Serve over rice.

Dal Chenchki
Ingredients
Masoor Dal / Split Red Lentils: 3/4 cup
Pearl Onions: 8
Tomato: 1 medium
Panch Phoran : 1/4 tsp (to make panch phoran combine equal quantity of mustard seeds, cumin
seeds, fennel seeds, fenugreek seeds and onion seeds. use as required )
Cumin Seeds: 1/2 tsp
Red Chilli Powder: 1/2 tsp or to taste
Sugar: 1/4 tsp
Green Chillies : 1 - 2 finely chopped
Chopped Coriander Leaves: 1 tbsp
Turmeric Powder: 1/4 tsp
Ghee: 1 - 1.5 tbsp
Directions
1. Wash and soak the dal in water for 15 minutes. Drain and spread the dal on a large plate in one
layer. Leave it to dry. 
2. Heat ghee in a pan and add the cumin seeds and panch phoran and fry. 
3. Then add the finely chopped green chillies and pearl onions and fry until light brown. Add the
turmeric powder, chopped tomato, salt and chilli powder and saute for 2 minutes. 
4. Add the dal and sugar with 1 1/2 cups of water. Mix well and cover with a lid. Let it cook on a
medium or low flame. 
5. Make sure the lentils remains whole and is not mashed. 
6. Add the coriander leaves and serve hot with rice or roti.

Chana Dal - Split Bengal Gram Curry

Ingredients 

For Pressure Cooking the Dal:

1 cup chana dal (split bengal gram/yellow gram/split chickpea)
4 cups water
1 black cardamom (badi elaichi)
1/4 tsp turmeric powder
1/4 tsp asafoetida (hing)
1/2 tsp salt (or to taste)

For Making Dal: 

Pressure cooked chana dal (from above)
1 - 2 tbsp oil
1 tsp cumin seeds
2 dry red chilli broken into 4-6 pieces
1 tbsp garlic paste or minced garlic
1 tbsp grated ginger
1 medium sized onion finely chopped
2 medium sized tomatoes finely chopped
1/2 tsp red chilli powder (or to taste)
1 tbsp coriander powder
1 tsp cumin seeds powder
1/2 tsp dry mango powder (amchur) Or Lemon juice to taste
1 tbsp dry fenugreek leaves (kasuri methi)
1/4 tsp garam masala
1-2 tbsp finely chopped coriander leaves
salt to taste
Directions 
Wash the chana dal thoroughly and soak in water for about 10-30 mins. Drain the water and then
add dal to the pressure cooker along with water, black cardamom, turmeric powder. asafoetida and
salt. Cook for about 3-4 whistles and then switch off the gas. Wait until the steam has completely
escaped before opening the pressure cooker lid. If you are able to easily mash the dal with your
spoon or between the fingers you know its ready. Keep aside
Now in a vessel heat oil and once hot add the cumin seeds and red chilies. Once the seeds
start sizzling add the ginger garlic paste and saute for min. Then add the onions and cook until they
turn translucent and light brown. Now add the tomatoes along with salt and cover and cook till
tomatoes are soft. Keep stirring intermittently to avoid the masala from sticking to the vessel. 
Now add the dry spices likes red chilli, coriander, cumin seeds, dry mango powder and mix well. Cook
for a minute or two and then add the pressure cooked dal. Mix well so that the onion tomato masala
gets nicely incorporated with the dal. Gently mash the dal with the spoon a couple of times and
bring it to a boil. Now add the dry fenugreek leaves, garam masala and mix well. Simmer for 5 mins
& then top it with coriander leaves just before serving. 
Notes: 
 If you dont have a pressure cooker to cook the dal, you can cook it in a vessel too. Adding
the same ingredients as mentioned for pressure cooking the dal, bring it to a boil and simmer on
medium low stirring intermittently until its soft. Will definitely take longer than pressure cooking
but there will not be any change of taste.  

Daal Karela -Bitter Gourd Cooked With Bengal Gram And Spices

Ingredients

 Bitter gourd-300 gms(4 medium size)

 Chana daal( bengal gram)-100 gms
 Tomato-2 medium
 Red chilli powder-1 tsp
 Turmeric-1/2 tsp
 Sugar-1 tsp
 Lemon juice-1 tbls
 Salt-1tsp
 Refined oil-2 tbls

Directions

1. Wash and soak the chana daal in enough water for 20 minutes.
2. Pressure cook  for 2 whistles with a glass of water and 1/4 t.s turmeric (take care that the
daal will cook but not become soft and mushy)
3. Lightly scrap the bitter gourd ,slice in roundels and soak in salted water for 20 minutes.
4. Drain and wash twice with enough water and then squeeze the water.
5. Spread and press on a towel to absorb the extra water .
6. Heat oil in a pan and deep fry the slices in batches to a golden colour on medium flame.
7. Heat 2 tbls oil in a pan and add chopped tomatoes and salt .cover and cook till become soft.
8. Now mash the tomatoes and add turmeric and chilli powder.
9. Fry for a minute and add 3/4 cup water .
10. When it start boiling add the boiled daal ,sugar and fried bitter gourd slices.
11. Cover and cook on low flame till done
12. Add lemon juice and mix.
13. Serve hot
Tomato Moong Dal

Ingredients

2 cups moong dal

 3 medium sized tomatoes

 1 inch ginger

 4 red chilies

 3 green chilies

 2 bay leaves

 1 tsp whole jeera (cumin seeds)

 1/4 tsp turmeric powder

 2 tbsp finely cut coriander leaves

 4 tbsp oil

 Salt (according to taste)

Directions

1. Cut the tomatoes finely.

2. Grate the ginger.

3. Slit the green chilies longitudinally and cut each red chili into half.

4. Dry roast the moong dal on a slow flame to a nice golden brown color - you will enjoy a great
aroma of the roasted dal here. Cool it for 5 minutes and wash the dal lightly once or twice - avoid
rubbing the dal while washing it.

Instructions for cooking the Moong Dal

1. Take a pan and boil the dal in 5 cups of water till 90% of the dal is cooked. While boiling, add
little salt and turmeric powder.

2. Take another pan and heat the oil in it. Add jeera and bay leaves to it - when the jeera splutters,
add red chilies and ginger. Fry for a minute on a slow fire and add tomatoes and green chilies - fry
the tomatoes properly and add turmeric powder.

3. Add the 90% cooked moong dal to it - add salt according to your taste. Cover the pan and boil the
dal on a slow fire, stirring occasionally,

4. Cook the dal on a slow flame for another 20 minutes so that the dal becomes tender, yet it won't
break. Gradually, the dal gets thicker - if you want the consistency to be thinner, you can add a 1/2
 cup of water.

5. The aromatic, flavorful Moong Dal is ready.

6. You can garnish the dal with coriander leaves.

matar dal shorshe diyea

Ingredients
4 cups Water
1 cup Green split peas
1 each Bay leaf
¼ teaspoon Turmeric
½ teaspoon Salt
1½ tablespoon Vegetable oil
1 tablespoon Ginger, minced
1 teaspoon Green chile, seeded & minced
2 teaspoons Black mustard seeds, ground to a powder & mixed with 4 ts water & allowed to stand
for 30 minutes
3 teaspoons Coconut, shredded
Ghee, optional
Directions
Bring water to a boil. Lower the heat slightly & add split peas, bay leaf, turmeric & simmer until the
peas are tender, about 40 to 45 minutes. You will have to stir occasionally while the dal is cooking to
prevent it from sticking to the bottom of the pot. Add salt & keep warm.

Heat oil in a small skillet, fry ginger & chile until the ginger is lightly browned. Add mustard paste &
fry for another minute, stirring constantly. Add coconut & stir a couple of times. Remove from heat
& pour over the dal. Cover & let stand for 15 minutes.

Garnish with cilantro, sprinkle with ghee & serve.

Bharti Kirchner, "The Healthy Cuisine of India: Recipes from the Bengal Region"

Vegetable
Kacha kumro curry
Ingredients
Raw Pumpkin (Kacha Kumro): 1 medium size, 300-400gms approx
Potatoes (Alu): 2/3, cut into 2” squares
Coriander leaf (Dhane pata):
Nigella (Kalo jeera): 1 teaspoon
Ginger paste (Ada bata): 1 ½ tablespoon
Turmeric powder (Halud guro): ½ teaspoon
Green chili (Kancha lanka): 3/ 4
Mustard oil (Sarser tel): 2 ½ tablespoon
Salt to taste
Directions
Cut the pumpkin in 2” size square without peeling the coat
Heat oil in a wok, and throw in the nigella seeds
Add the potatoes and green pumpkin, cook covered without pouring water, add salt
Once the pumpkin is half cooked put turmeric powder, ginger paste and the coriander paste
Cook uncovered, pour some water if required
Take out of flame and serve hot with rice

Alu malaikari
Ingredients
Potato (aalu): 8 big ones
Onions (peyaj): 4 medium sized
Ginger paste (aada bata): 2 table-spoons
Garlic (rasun): 6 cloves
Curd (doi): 200ml
Coconut milk (narkeler dudh): 1 ½ cup
Garam masala (only Elaichi and cardamon)
Green chilli (kachaa lanka): 4
Turmeric powder (halud guro): 1 tea-spoon
Coriander leaves (dhone pata): for garnishing
Sunflower oil: 3 table-spoons
Directions
Cut the potatoes in halves and boil them without peeling. Ones they soften take them out and peel
them off. Keep aside.
Heat the oil in kadai. Add the elaichi and cardamom, sauté for a minute.
Add the onions, garlic, and ginger paste. Fry till the onions become golden brown.
Add the boiled potatoes and fry. Add salt and turmeric powder. You can avoid turmeric if you don’t
want to make the curry colored.
When the potatoes become half fried add the whipped curd and cook for 2/3 minutes.
Add coconut milk and leave it for the gravy to become bit dry.
Garnish with coriander leaves and serve with roti, luchi, parota, or the all time Bengal favorite rice.
If you don’t want to make it vegetarian , i.e, without onions, then just avoid oinions and garlic.

Phulkopir data tarkari

Ingredients
Stems of one medium cauliflower
1 medium size potato
1 cup chopped pumpkin
1 cup chopped small brinjal, cut longitudinally in quarters
1 tablespoon panch phoron
1 teaspoon turmeric powder
2 tablespoon mustard oil
Direction
 Boil the cauliflower stems till half done, then blanch in cold water to stop further cooking
Heat oil in a wok, throw in the panch phoron. As the spices starts sputtering add potatoes and
pumpkin pieces.
Fry for sometimes, put in the spices and ginger paste and cook for 2-3mins more
Add the half boiled stems
Pour in water and cook covered till the vegetables are cooked
Serve hot with warm rice.

Lau khosa chechki

Ingredients
1 medium size potato
Peel of 1 gourd
1 teaspoon mustard seeds
2 tablespoon poppy seeds
2/3 chili
½ teaspoon turmeric powder
2 – 3 tablespoon mustard oil or oil of choice
7 – 8 bori (vodi)
½  teaspoon  sugar  (optional)
Salt  to taste
Direction
Julienne the gourd peels and chop the potato in to thin 1” size pieces
Heat little oil in a wok and fry the boris till they turn slightly brownish, keep aside
Pour in rest of the oil in the wok, throw in the mustard seeds
Add the gourd peels and potato as the mustard seeds start spluttering
Add salt, turmeric powder and chili. Cook till the vegetables are half done
Put in the poppy seeds and cook till the veggies are fully cooked
Take out of flame and garnish with the fried bodis
Serve hot with warm rice

Fulkopir posto
Ingredients
1.Cauliflower 1/2 cut into small pieces
2.Potato 1 medium cut into small pieces
3.Green chili 4
4.Poppy seed 1/2 cup
5.Turmeric pwd 1/2 tsp
6.Salt as per taste
7.Mustard oil 4 tbsp
Direction
Make a fine paste of poppy seed & 4 chilis and keep aside.Now take a wok and heat mustard oil.Add
cauliflower pieces and some salt and fry till light brown.Now add the potatoes and fry again.After 5
mins add turmeric ,salt & poppy seed paste and fry again.Add 1 cup of water ,cover the wok with a
lid and simmer the stove.After 10-15mins open the cover and check if the vegetables are cooked or
not.If the vegetables are cooked enough higher the stove and fry till all water evaporates out.Now
fulkopir posto is ready and serve it with steamed rice & any dal.

Macher matha die pui shaaker chochori

Ingredients
1.Macher matha ( Ilish / Rui)
2.Pui shaak kuchono 1 bati
3.Begun 1 cup dumo kore kata
4.Aloo 1ti boro dumo kore kata
5.Kumro 1 cup dumo kore kata
6.Mulo 1 cup dumo kore kata
7.Kanchalonka 2ti
8.Panch foron 1 chamoch
9.Halud 1/2 chamoch
10.Nun o misti andaj moto
11.Sorsher tel 4 chamoch
Direction
Prothome macher matha ti bhalo kore poriskar korun.ebare otate nun o halud mishie ek pase sorie
rakhun.ebare korai tel gorom kore matha gulo bheje nin.bheje tule ekti bati te rakhun.ebare oi tel e
kanchalonka r panchforon die alpo nere nie tate shaak chara baki sob sobji die din.sobji bhalo kore
bhajun ebong nun o halud die pui shaak die macher matha die dhaka die din.kichukhon pore dhaka
khule dekhun sobji r macher matha sedho hoeche kina.jodi hoe thake tahole ektu misti die anch
barie die bhalo kore bhaja bhaja karun.bhalo kore bhaja hole namie nin.Gorom bhater sathe
poribeshan korun.

Kancha Kolar Kofta

Ingredients
For Kancha( Plantain) kola Koftas: 
1. Raw banana or Kancha kola 1 medium size cut into big pieces along with the skins
2. Potato medium size 1 halved with skins
3. Onion 1 medium chopped
4. Green chilies 2 chopped
5. Cumin powder 1 teaspoon
6. Garam masala powder 1/2 teaspoon
7. Salt and sugar as per taste
8. Besan Or gram flour 5-6 tablespoons
9. Vegetable oil for frying 

For kofta gravy:

1. Onion 1 medium size boiled and blended
2. Ginger garlic paste 2 teaspoons
3. Tomato 1 large size boiled and blended
4. Potato 1 medium size cut into cubes
5. Coriander powder 1 teaspoon
6. Turmeric powder 1 teaspoon
7. Red chili powder 1 teaspoon
8. Salt and sugar as per taste
9. Cumin seeds 1 teaspoon
10. Bay leaf 1 large
11.Garam masala powder 1/2 teaspoon
12.Vegetable oil 2 tablespoons
13.Ghee 1 tablespoon
Direction
Making Koftas:
 
1. Boil the raw banana and potatoes together and peel the skins and mashed them. Take a bowl now
add all the ingredients except the oil and add the mashed vegetables and make a soft dough.  
2. Now make small balls out of the dough and deep fry them till golden brown and put on a paper
towel.
 
Making the gravy:
 1. Now take a non-stick pan and heat oil in it. Fry the Cubed potatoes till light brown and put them
on a bowl. Now add the cumin seeds and bay leaf to the oil. When the cumin seeds started crackles
add the ginger garlic paste and fry for 2-3 seconds.
 2. Now add the boiled and blended onion and some salt & sugar and fry till the onion becomes
caramelized. In this time make a paste with turmeric powder, coriander, red chili powder and some
salt. When the onion started to change color add the masala paste and fry till oil separates from
the masala.
 3. Add the blended tomato to the masala and fry for couple of minutes. Add the fried potatoes and
mix with the masala very well. Now add 2 cups of warm water the pan and boil the gravy till
potatoes are cooked.
 4. When the potatoes will be cooked enough add the fried koftas and off the oven. Do not boil the
gravy after adding the koftas. Sprinkle some garam masala & ghee and serve with rice or chapaties.

Lau jhinge
Ingredients
-Jhinge/ sponge gourd cut into round pieces :2cups. 
-Lau/bottle gourd cut into medium pieces :2cups.
-Ghee/white oil as required.
Kalonji/Onion seeds:1/2 tsp.,Mustard seeds/sorshe :1 tsp.
Methi/Fenugreek :1/2 tsp., Curry leaves : 8-10.
Coriander/Dhone powder:2 tsp. -Red chilli powder:2 tsp.
Green chillies silted and deseeded : 5/6 pieces.
Salt and Turmeric: to taste, Yogurt :1 cup.
Sugar: 1 1/2 cup., Corn flour : 1 tsp, Jaitri/mace powder- 1/2 tsp , Hing/ asafoetida- a pinch.,
Coriander leaves cut into pieces.
Direction
Heat oil or ghee in a wok. Stir fry mustard seeds first. Add kalonji and methi seeds in wok. Add
curry leaves, coriander powder red chili powder and turmeric. When the spices are fried enough
add the vegetables. As the water dries up add 2 cups of water, green chilies and salt. Raise the
flame and let it boil. Mix sour yogurt with sugar. As the curry gets boiled reduce the flame and
slowly pour the mixture stirring gradually. When the curry gets thick and the oil gets separated
sprinkle jaitri powder and a pinch of hing. Decorate with coriander leaves. Serve with hot rice.

Begun Morichut
Ingredients
Aubergine (Choto Begun): 200gms
Onion (Peyaj): 1 medium size
Eggs (Dim): 2
Mustard Oil (Sarser Tel): ½ teaspoon
Turmeric Powder (Halud Guro): ½ teaspoon
Green Chili (Kacha Lanka): 1 or 2
Salt to taste
Direction
Heat oil in a shallow wok
Add the onions to sauté as the oil gets heated
Toss in the aubergine cut into small square shaped pieces and fry till they are partly cooked
Add salt, turmeric and the green chili
Keep aside the half cooked egg plants, and heat 1 teaspoon of oil and add the eggs.
Scramble the eggs and add it to the half cooked aubergine
Cook till the aubergine gets cooked

Jhaler Jhol (Bengali Vegetarian Curry)

Ingredients
For Masoor Dal Fritters

1. Masoor Dal - 1 cup soaked for 1 hour and grind into a fine paste with very little water.
2. Turmeric - 1/2 teaspoon
3. Salt and sugar as per taste
4. Red Chili powder - 1/2 teaspoon
5. Vegetable or Canola oil for deep frying

Making the Fritters:

1. Mix all the ingredients under "Masoor Dal Fritters" and bit well for 15 minutes.
2. Now heat oil in a deep frying pan and add each tablespoon of this mixture and fry till golden
brown.
3. Take the fritters out of the pan and place on paper towel.
 
For the gravy:
1. Parwal or potol 6-8 peeled and lengthwise halved
2. Potato 1 large peeled and lengthwise cut into pieces
3. Cumin powder - 1 teaspoon
4. Coriander powder 1 1/2 teaspoon
5. Turmeric powder - 1/2 teaspoon
6. Red chili powder - 1/2 teaspoon
7. Panch foron - 1 teaspoon
8. Salt and sugar as per taste
9. Masoor dal Fritters 
10. Vegetable oil 2 tablespoons for cooking
Direction
1. Take a pan and heat oil in it. Now add panch foron for tempering. when they start crackling add
the vegetables and fry till they are light brown.
2. Now make a paste of all the  Cumin ,Coriander ,Turmeric ,Red chili Powder and add into the pan
and stir fry for 2-3 minutes.
3. Now add 2 cups of water into the pan and cook for 20 minutes with lid on low heat.
4. After 15 minutes open the lid and add the fritters and cook on high heat for 10 minutes.

Aloo Phulkopir Dalna Recipe

Ingredients
1 tblsp red chilli powder
1 tblsp cumin powder
1/2 tsp garam masala whole
500 gms potatoes
2 tblsp ghee
2 tblsp ghee
1 tsp turmeric powder
1 kg cauliflower
2 tblsp coriander powder
4 medium tomatoes
2 medium onions
2 bay leaves
oil to deep fry 
4 tblsp mustard oil
Direction
Take off and cut the potatoes into quarters, cut the cauliflower into medium sized florets, cut
tomatoes into quarters.
Take off and cut the onions.
Heat up oil in a pot and when very hot fry the potatoes lightly and drain.
Then fry the florets of cauliflower till they turn a little brown.
Remove and keep it aside.
Take off the oil.
In the same pot heat up ghee and mix in the bay leaves and the whole garam masala and stir fry for
30 seconds.
Mix in cut onion and fry till golden in colour.
Mix in the masala powders and stir fry for a minute taking care that the masala does not stick to
the bottom.
Mix in a tblsp of water if necessary.
Mix in the potatoes, cauliflower and the tomatoes.
Stir fry for a while.
Mix in a cup of water, cover and stir fry over medium heat.
Stir from time to time.
Take off from heat up when the vegetables are cooked and nearly dry.

Aloo Posto Recipe

Ingredients
2 green chillies
5 - 6 medium potatoes
1/2 tsp sugar
1 tsp pure ghee
2 tblsp mustard oil
4 tblsp poppy seeds (khuskhus)
salt to taste 
1/2 tsp onion seeds (kalonji)
Direction
Take off and cut the potatoes into one inch sized pieces.
Keep them in water.
Soak poppy seeds in one cup warm water for fifteen to twenty minutes.
Remove and grind to a fine paste.
Heat up mustard oil in a pot till it just reaches smoking point.
Remove, cool and heat up the oil again on medium heat.
Mix in kalonji and stir-fry briefly.
Mix in potato pieces and stir fry on medium heat up for five minutes, stirring frequently.
Mix in the poppy seeds paste, stir and mix in half cup of water, cover and stir fry on low heat up till
the potatoes are almost done.
Take off the lid, mix in salt, sugar and slit green chillies.
Continue to stir fry for a minute more or till potatoes are completely cooked, stir in desi ghee and
serve hot.

Charchari - a Bengali Mixed Vegetable Dish

Ingredients
Serves about 6-7 people when served with other dishes
Potatoes ~ 2 cups. I used the red potatoes, others work fine
Brinjal ~ 3 cups
Yellow Pumpkin ~ 3 and ½ cup
Ridge Gourd ~ 3 and ½ cup
Shim or Broad Beans ~ 2 cups
Drumsticks ~ 6-7 cut ones (not in pic)
Green Chillies ~ 6-7 slit
Mustard paste ~ 2 tbsp
To make paste: Soak mustard seeds in water and then wet grind to a smooth paste with green
chillies and a little salt
Turmeric ~ ½ tsp
Hing or Asafetida ~ ¼ tsp
Panch Phoran ~ 1 tsp
Salt ~ according to taste
Sugar ~ 2 tsp
Canola Oil ~ 6 tbsp. This is an approximate measurment
Mustard Oil ~ 2 tsp
Vadi ~ 8-10 small Bengali vadis are best. I used the Punjabi Vadi found here but the flavor did not
go well.
Direction
Wash & Chop the veggies in almost equal sizes
In a Kadai put all the veggies with ½ tsp of turmeric and 2 tbsp of mustard paste and cook covered.
No need to add water as the Ridge gourd will release water and this will be enough.
Cook till the veggies are done
Heat Oil in a Kadhai/Frying Pan
Temper with Panch Phoron and Hing/Asafetida, Green Chillies and wait till the spices pop
Add the steamed veggies
Sauté and add sugar and salt. Mix well.
Do not stir any more and cook till the water dries out and maybe try hearing the sizzle sound if you
would. I just wait for the water to dry and that is absolutely necessary.
Drizzle 1 or 2 tsp of Mustard Oil before you take it off the heat. If you don't have Mustard Oil you
can skip this step
Enjoy with White Rice or you can also have it by itself if you wish. A healthy, tasty dish is waiting
for you.

Bengali Dum Aloo

Ingredients
4 medium size potato cut into half
5 tbsp mustard oil
1 dry red chilli
1 bay leaf
1 tbsp cumin seeds
1 tsp sugar
2 tbsp roasted cumin powder
salt according to taste
2 tbsp black pepper powder
Direction
Heat oil in a frying pan.
When hot add bay leaf and dry red chilli. Add cumin seeds and let it splutter
Add potatoes and give it a stir
Now add salt and sugar and cook it for 2-3 mins.
Add cumin pwd, pepper powder and half a cup of water.
Let it cook for more 5 to 6 mins till the potatoes are cooked and gravy is thickened.

Bengali Chira Beguner Torkari

Ingredients
1.Flattened Rice – 100 grams.
2.Eggplant (large) – 1 (cut into medium pieces) 
3.Tomato – 1 (chopped)
4.Ginger paste – 1/2 tsp
5.Garlic paste – 1/2 tsp. 
6.Cumin seeds – 1/2 tsp.
7.Turmeric powder – 1/2 tsp.
8.Chilly powder – 1/2 tsp.
9.Cumin powder – 1/2 tsp.
10.Salt to taste.
11.Sugar – 1/4 tsp.
12.Ghee – 1 tsp.
13.Garam masala powder – 1/2 tsp.
14.Slit green chilly – 4.
15.Oil – 1/2 cup.
Direction
1.Soak the Eggplant pieces in water for 10 minutes and drain. Take a bowl, add ginger,garlic and all
the masala powders (chilly,cumin,turmeric) and 1/2 cup of water and mix well. Keep the masala mix
aside. Heat 2 tbsp.of oil in a frying pan, when hot reduce the heat and stir fry Flattened Rice till it
turns golden brown. Take out the Flattened Rice from the pan,keep aside.
2.Add oil in the pan. Heat oil and add the Eggplant pieces. Fry till light brown. Take out from oil,
keep aside. Add cumin seeds in the remaining oil. When the cumin seeds look brown add onion and
fry till light brown. Add the tomato,fry for 1 minute. Then add the masala mix and saute till oil
separates. Add the fried Eggplant pieces and 1/2 cup of water, saute for 3 to 4 minutes. Add 1 cup
of water,salt and sugar. Let it bring to boil. Add the  Flattened Rice and cook for 2 minutes.
3.When the gravy starts thickening, remove the pan from heat. Add ghee,slit green chilly and garam
masala powder. Cover the pan,give 10 minutes standing time. Delicious Curry is ready to serve.

Niramish Kanchkalar Kofta curry

Ingredients
For koftas 
Green banana/plaintain/Kanch kala : 3 nos.
Potato ; 1, big
Ginger paste : 2 tsp.
Green chillies : 2, finely chopped
cumin seed : 1tsp. 
Turmeric powder : 1 tsp.
Red chilli powder : 1 tsp.
Cumin powder : 1 tsp.
Roasted cumin seed powder : 1 tsp.
Chat masala/Amchur(Dry mango) Powder : 1tsp.
Fresh coriander leaves : chopped
Salt to taste
Corn flour : just enough to bind the koftas
Oil : 2 tblsp./ just enough o shallow fry the koftas 

For the gravy

Potato : few chunks, boiled(optional) 
Cumin seed : 1 tsp.
Ginger paste : 1 tblsp.
Green chilli : 1, slitted
Tomatoes : 1, chopped
Turmeric powder : 1tsp.
Red chilli powder : 2 tsp.
Cumin powder : 1 tsp.
Coriander powder : 1 tsp.
Salt to taste
Oil : 1 tblsp.
Fresh coriander leaves to garnish
Direction
Boil green banana and potato together until they are just done. Drain well and when they are little
cooled down, mash them well together. Add all the dry spices in the mash one by one except
cornflour and oil. Lastly add just enough corn flour, I needed about 2 tblsp. (just to soak the
moisture from boiled vegetable) in the mash and mix well, till you can form some balls from the
vegetable mash. Make small round ball shaped or round flat shaped koftas and keep aside
Now heat 2 tblsp. or less oil in a frying pan and carefully place the koftas in the oil and in medium
heat fry till golden brown from both sides. Drain on kitchen paper towel and soak the excess oil
from both sides.
Now it's time to prepare the gravy. I have added few chunks of boiled potatoes but that is optional.
Heat 1 tblsp. oil in a pan, temper with cumin seeds, immediately add slitted green chillies and all
powdered spices with 2 tblsp. water added to them. Also add ginger paste and chopped tomatoes. In
low flame, cook the spices along with tomatoes. 
When oil seperates and tomatoes are mixed well, add boiled potatoes in there, mix well. Add about 1
cup of warm water for the gravy. Season with salt. Cover and let it cook, when gravy thickens to
your desired consistency, remove from heat. 
Place the koftas in the gravy just before you are going to serve, otherwise koftas will be soggy and
soft. Serve garnishing with fresh Coriander leaves.

Bengali Chapor Ghonto

Ingredients
Split pea lentils(Motor Dal) :100 gms (Soaked overnight in water)
Green Chilly : 2 (chopped)
Salt: 1/4 tspoon
Turmeric Powder: 1 pinch
Oil: 4 tbspoon
Direction
Strain the lentils.Grind the lentils with green chilly to a paste.Transfer to a bowl.To this add salt
and turmeric powder and mix well.
Heat 2 tbspoon oil in a non-stick frying pan.Spread the oil over the pan.Take a small portion of the
mixture, flatten to make a thin cake and shallow fry in low heat.make sure to fry both sides
properly until it turns golden brown.
Follow the same process for the rest of the mixture.Transfer the cakes (called Chapor) in a plate
and keep aside.

For the Curry:

Ingredients
Potato : 1 (peeled and cut into small cubes)
Egg Plant: 250 gms (cut into cubes)
Ridge Gourd: 500 gms (peeled and cut into small pieces)
Pumpkin: 250 gms (peeled and cut into cubes)
Pointed Gourd: 200 gms (peeled and cut into pieces)
Dry red chilly: 2
Bay Leaves: 2
Ginger Paste: 1/2 tspoon
Panch Foron: 1/2 tspoon
Turmeric Powder:1/2 tspoon
Slit Green Chilly: 2
Salt (To taste)
Sugar (To Taste)
Oil : 2 tbspoon
Direction
Wash the vegetables and keep in a colander.Heat oil in a frying pan, add dry red chilly.Stir fry until
brown.Reduce the heat,add Panch foron and Bay leaves.Stir fry until the spices gives out their
aromas(approx 30 secs).
Add all the vegetables, salt, turmeric powder and ginger paste and mix well. Saute on medium heat
for 5-6 minutes.Add 2 cups of water,sugar and green chilly.Cook over medium heat until the
vegetables are properly cooked.
When the gravy starts thickening, add the lentils cake.Cook slowly until the gravy dries up.
Remove pan from heat and cover the pan and give 10 minutes standing time. Serve it with rice/roti.

Bengali Barbati Bhaja

Ingredients
1.Yard long beans – 350 grams.
2.Onion – 1 (chopped)
3.Dry red chilly – 2 (broken)
4.Cumin seeds – 1/2 tsp.
5.Tomato – 1 (chopped)
6.Garlic paste – 1/4 tsp.
7.Turmeric powder – 1/4 tsp.
8.Salt to taste.
9.Sugar – a pinch.
10.Oil – 2 tbsp. 
Direction 
1.Cut the top and bottom of the beans. Cut them into long pieces, wash and keep in a colander.
2.Heat oil in a frying pan, when hot reduce the heat. Add dry red chilly, fry until brown. Add cumin
seeds. When the cumin looks brown, add onion and fry till onion looks transparent. Add the beans,
salt, turmeric, garlic and tomato. Saute for 3 to 4 minutes on slow heat. Add 1 cup of water and
sugar, keep cooking till all the water evaporates. 
Yard Long Beans is ready to serve, It can be prepared very quickly and very easy to prepare.

Bengali Loti Paturi

Ingredients 
1.Loti (taro stolons) – 400 grams.
2.Onion – 1 (chopped)
3.Ginger paste – 1/2 tsp. 
4.Garlic paste – 1/2 tsp. 
5.Turmeric powder – 1/2 tsp. 
6.Chilly powder – 1/4 tsp. 
7.Cumin powder – 1/4 tsp. 
8.Coriander powder – 1/4 tsp.
9.Tomato – 1 (chopped)
10.Salt to taste.
11.Sugar – 1/4 tsp. 
12.Nigella seeds (kalonji) – 1/2 tsp. 
13.Dry red chilly – 2 
14.Oil – 4 tbsp. 
15.Slit green chilly – 4. 
Directions
1.Remove the skin of loti well, cut into 2 inch.pieces and soak in 1 liter of water by adding 1 tbsp.of
salt and a pinch of turmeric powder for 20 minutes. Drain the water.
2.Boil 1 lit. of water in a pan, add the loti and boil for 5 to 6 minutes (or boil until just tender).
Transfer the boiled loti to a strainer, let it cool.
3.In a small bowl add ginger, garlic.turmeric, chilly,cumin,coriander powder and 1/2 cup of water,
mix well. Keep the masala mix aside. Heat oil in a non stick pan, add dry red chilly and fry until
brown. Reduce the heat, add kalonji, stir fry for 30 seconds. Add tomato,saute for 1 minute. Add
the masala mix and sugar  and saute until the raw smell of the masalas goes off. Add 1/2 cup of
water and salt, let it bring to boil. Mix the loti and green chilly slowly and cook till all the water
evaporates. When the oil starts floating toss the loti. You can stir it also. Stir gently because loti
pieces break easily. Let the loti pieces turn light brown on both sides.
Bengali Loti Paturi is ready, serve this delicious dish with steamed Rice.

Bengali Jhingar torkari.

Ingredients
1.Ridge Gourd – 500 grams (peeled,washed and cut into square shaped pieces)
2.Cumin seeds – 1/2 tsp.
3.Tomato – 1 (finely chopped)
4.Onion – 1 (chopped)
5.Ginger paste – 1/2 tsp.
6.Garlic paste – 1/2 tsp.
7.Turmeric powder – 1/2 tsp.
8.Chilly powder – 1/2 tsp.
9.Cumin powder – 1/2 tsp.
10.Salt to taste.
11.Sugar – 1/4 tsp.
12.Ghee – 1 tsp.
13.Slit green chilly – 2
14.Oil – 3 tbsp.
Direction
1.In a bowl add ginger- garlic paste, chilly-cumin-turmeric powders and 1/2 cup of water. Mix well,
Keep the masala mix aside.
2.Heat 1 tbsp.of oil in a frying pan, add the ridge gourd pieces and stir fry for 2 to 3 minutes. Take
out from the pan, keep aside. Add 2 tbsp.of oil, add the cumin seeds. When the cumin looks brown,
add onion and fry till light brown. Add tomato, saute for 1 minute. Add the masala mix and sugar.
Saute until the raw smell of the masala goes off (on slow heat). Add the ridge gourd, saute for 2 to
3 minutes. Add 1 cup of water and salt, let it bring to boil. Keep cooking till all the water evaporates.
Remove pan from the heat, add ghee and green chilly. Cover the pan, give 10 minutes standing time.
Delicious Ridge Gourd Curry is ready, serve with steamed Rice or Roti.

Bengali Begun – Posto

Ingredients
1.Small eggplants (begun) – 4
2.Poppy seeds – 70 to 100 grams.
3.Nigella seeds (kalonji) – 1/4 tsp.
4.Green chilly – 2
5.Slit green chilly – 4
6.Salt to taste.
7.Sugar – 1/4 tsp.
8.Oil – 1/2 cup.
9.Ghee – 1/2 tsp.(optional)
Direction
1.Make 2 slits into the eggplants without cutting completely (don’t remove the stalks). Soak the
eggplants in water for 10 minutes, drain and marinate with 1/2 tsp of salt, keep aside. Using mixer
grinder grind poppy seeds into a powder. Add 1 cup of water and 2 green chilly, grind to a smooth
paste. Keep the poppy seeds paste aside.
2.Heat oil in a frying pan, when hot reduce the heat. Add the eggplants, cover the pan and fry on
slow heat till light brown on both sides. Remove from oil , keep aside.
3.Add kalonji in the remaining oil, stir fry for 30 seconds. Add poppy seeds paste, Saute for 2
minutes on medium heat. Add 1 cup of water,sugar and salt, let it bring to boil.Add the fried
eggplants and slit green chilly. Keep cooking till all the water evaporates (stir occasionally).
Remove pan from the heat, add ghee and mix gently. Cover the pan, give 5 to 6 minutes standing
time. Serve the tasty dish with Rice/Roti.

Bengali Lau Borir Jhol

Ingredients
1.Bottle gourd – 500 grams (peeled and cut into cubes)
2.Tomato – 1 (finely chopped)
3.Cumin seeds – 1/2 tsp. 
4.Coriander powder – 1/2 tsp.
5.Turmeric powder – 1/4 tsp. 
6.Chilly powder – 1/4 tsp.
7.Ginger paste –1/2 tsp.
8.Salt to taste.
9.Sugar – 1/4 tsp.
10.Ghee – 1 tsp.
11.Slit green chilly – 4
12.Bori (sun dried urad dal dumplings) – 4
13.Coriander leaves (chopped) – 2 tbsp.
14.Oil – 4 tsp. 
Direction
1.In a bowl put turmeric, chilly,coriander and ginger. To this add 1/2 cup of water and mix well. Keep
the masala mix aside.
2.Heat oil in a frying pan, when hot reduce the heat and fry the boris until brown on both sides.
Remove from oil , keep aside. In the remaining oil add cumin seeds, when cumin looks brown add
tomato and saute for 2 minutes. Add the masala mix, saute until the raw smell of the masala goes
off. Add the bottle gourd,sugar salt and saute for 5 minutes. Add 11/2 to 2 cups of water and slit
green chilly, let it bring to boil. Cook until the bottle gourd cubes are cooked.Add the fried boris
and cook for another 2 minutes. If needed add little warm water. 
Remove pan from heat, add ghee and mix well. Add coriander leaves on top, cover the pan and give
10 minutes standing time. Bottle Gourd curry is ready. Serve it with rice or roti.

Bengali Postor Kalia

Ingredients
1.Poppy seeds –200 grams.
2.Tomato – 1 (chopped)
3.Onion – 1 (chopped)
4.Garlic paste – 1/2 tsp.
5.Ginger paste – 1/4 tsp. 
6.Cumin powder – 1/2 tsp.
7.Chilly powder – 1/4 tsp. 
8.Salt – 1 tsp.
9.Sugar – 1/2 tsp. 
10.Oil – 4 tsp.
11.Ghee – 1 tsp. 
12.Cashew nuts – 8 
13.Garam masala powder – 1/4 tsp. 
14.Raisins – 2 tbsp. 
15.Slit green chilly – 4 
16.Bay leaf – 1
Direction 
1.Grind dry poppy seeds to a powder. To this add 1 cup of water and grind to a paste, keep it aside.
Grind onion and tomato to a paste. Transfer it to a bowl. To this add ginger,garlic,chilly,cumin and
1/2 cup of water and mix well. Keep the masala mix aside. Grind cashew nuts with 1/2 cup of
milk/water and keep aside.
2.Heat oil in a frying pan, when hot reduce the heat and add the bay leaf and masala mix. Saute
until the raw smell of the masala goes off. Add the poppy seeds paste, mix well. Saute on slow flame
until oil separates (stirring constantly). Add cashew paste,salt,sugar and 1/2 cup of water and keep
cooking till all the water evaporates. Add green chilly, ghee and garam masala powder, mix well.
Remove pan from heat,cover and give 5 to 6 minutes standing time. Poppy seeds curry is ready to
serve. Garnish with raisins. Serve the tasty dish with steamed rice.

Bengali Niramish Aloor Dum

Ingredients
Potato : 500 gm. (cut into big chunks)
Green Peas : 1/2 cup, optional 
Ginger paste : 2 tblsp., 1 inch piece
Green chilli paste : 1/2 tsp.
tomatoes : 2, medium, diced 
Bay leaf : 1-2 nos.
Cumin seeds : 1 tsp.
Turmeric powder : 1 tblsp.
Red chilli Powder : 2 tsp. (adjust accr. to your tolerance level)
Cumin Powder : 1 tsp.
Coriander Powder : 1 tsp.
Roasted Cumin seed Powder : 1/2 tsp. [Roast 1 tblsp. white Cumin seed on a hot griddle till they have
changed the color, then grind into a fine powder.]
Salt to taste
Oil :  2 tblsp.
Fresh coriander leaves for garnishing
Direction 
Peel the potatoes and cut them into big chunks. Boil the potatoes till they are just done and not
overcooked. Set aside. When cool, smear a little bit of turmeric and salt and set aside for few
minutes. 
Heat 1 tblsp. oil in a pan, add the boiled potato pieces and slightly saute them from all sides. remove
from pan and keep aside. 
Add 1 tblsp. oil again in teh pan, when hot temper with bay leaf/leaves and cumin seeds. when cumin
seeds crackle, add ginger-green chilli paste and chopped tomatoes. saute in low heat till tomatoes
softens. then add turmeric, chilli, cumin and coriander powder mixed with 2 tblsp. water and add
this to the pan. Saute again in low flame so that spices don't get burnt and cook properly. 
Saute till oil separates from spices, then add fried potato pieces and green peas(is using). Mix with
spices very well. Season with salt. Then add 1 cup warm water and let it cook covered with a lid.
Before removing from heat, add roasted and grounded cumin seed powder. Mix well. When you have
your desired consistency of gravy, remove from heat. Garnish with chopped coriander leaves. 

Bengali Neem Begun Bhaja

Ingredients
1.Newly grown neem leaves – 1/4 cup.
2.Eggplant (begun) – 1 (cut into small cubes)
3.Salt – 1/4 tsp. 
4.Oil – 2 tbsp.
Direction
1.Soak the eggplants cubes in water for 10 minutes,drain and keep aside. Put the neem leaves in a
colander and wash. 
2.Heat oil in a frying pan, add the eggplant and fry for 4 to 5 minutes (do not add salt). Remove it
from the pan, keep aside. In the same pan add the neem leaves. Reduce the heat and fry the leaves
until crisp (do not add oil). Now add the fried eggplant to the neem leaves. Add salt and mix well.
Fry them for 3 to 4 minutes. Remove pan from heat. 
Neem Begun Bhaja is ready. Serve the healthy dish as a first item for lunch.
[ You can roast the neem leaves in microwave. Put the leaves in a micro safe bowl and microwave at
high power for 7 to 8 minutes (stir in between). Add the roasted leaves to the fried eggplant, add
salt and fry for 3 to 4 minutes.]

kumro Saag Curry

Ingredients
It is a recipe where the green is cooked with the sauteed spices.
Direction
First cut the pumpkin greens or kumro saag into small pieces. Add mustard oil in a moderately hot
pan. Then add the red chili, garlic paste and ginger paste and fry the mixture for 2 minutes. Then
add the coriander powder. Mix together and then add the saag. Add tumeric powder, salt and the
green chili. Mix and cover and cook for 5 minutes with occasional stirring. The water from the saag
will cook the mixture.
Stir the mixture occasionally so it does not burn at the bottom. When the saag is soft turn off the
heat. Spread some virgin mustard oil on top and then cool to room temperature. This completes the
saag.
It should be ready for serving with hot rice or chapatti.

chingri Palong Ghonto

Ingredients
Marinate the prawns:
To the cleaned and deveined prawns add turmeric powder and salt.
Rub well and set aside for half an hour
Direction
Chop the cleaned spinach or if you plan to use frozen spinach, make sure to thaw it to room
temperature.
Set that aside.
Make the rice-water mixture:
Measure the rice powder in a bowl.
Slowly add water.
Stir it with a spoon to break up the powder clumps.
Stir to make a uniform mixture.
Set this aside.
Cook the curry:
Turn on the stove and heat the pan.
Add the mustard oil, the marinated prawns.
Flip occasionally and fry them to a golden red.
Remove from heat and set that aside.
Put some more oil in the hot pan.
Break up and add the dry peppers and stir.
Add the panch phoron, ginger paste, and stir for a minute.
Add the chopped spinach and mix with the spices.
Add turmeric powder, salt, green chilies and mix well.
Cover the pan so that the water in the spinach will cook it.
Occasionally open the cover and stir.
When the spinach is soft, slowly pour the rice powder and water mixture into it while stirring
constantly.
Cover the pan again to cook for a couple of minutes.
When the spinach is soft add the fried prawns and mix.
Cook for another minute or two.
The final ghonto should be on the dry side.
The rice powder thickener will create a crust underneath the pan, which is called chachi.
When the right thickness is attained, sprinkle a spoonful of mustard oil on top and turn off the
heat

Mochar Tarkari or Banana Flower

Ingredients
Banana Flower (Mocha): 1 medium size
Potato (Alu): 2 medium sizes
Turmeric Powder (Halud Guro): ½ teaspoon
Chili Powder (Lanka Guro): 1 teaspoon
Cumin Powder (Jeera Guro): 1 teaspoon
Garam Masala Powder: ½ teaspoon
Clarified Butter (Ghee): 1 teaspoon
Mustard oil (Sarser Tel): 1 tablespoon
Direction
Take out each flower from the inflorescence and cut off the anther from it.
Chop the flowers very finely
Put all the chopped flowers in a deep pan and pour in water till it is fully under water
Get it to boil and drain of the water, keep the chopped flowers aside.
Heat the oil in a wok and fry the potatoes till tender. Take out the potatoes and keep separately.
To the left over oil add the spices except ghee and garam masala, fry for 30 seconds.
Throw in the boiled flowers and mix the spices well with it.
Add the potatoes and pour in some water for the vegetables to get cooked constantly.
Simmer the flame and stir it often so that it doesn’t stick to the bottom of the pan.
Add extra water if it is not cooked properly
Just before taking it out of the flame sprinkle garam masala powder and ghee; mix well.

Begun Posto – Baby Eggplant in Poppy Gravy

Ingredients
6-8 baby eggplants
½ cup poppy paste
¼ cup plain yogurt
½ teaspoon turmeric powder
¼ teaspoon chilli powder
3-4 green chilli, slit
2 tablespoon mustard oil
Salt to taste
Directions
Slit the eggplants into quarters keeping the stalk intact
Pour in the oil in a skillet and fry the eggplants
In a bowl mix all other ingredients other than the salt and green chillies to a runny paste
As the skin turns a darker shade of purple, pour in the paste and stir well to evenly coat the
eggplants
Season with salt and throw in the green chillies
Pour in about a cup of water and cook covered till the eggplants are tender
Serve with warm white rice or chapati

Narkel Diye Pepe – Raw Papaya with Grated Coconut Curry

Ingredients
1 small papaya washed and grated
1 medium size potato, cut into one-inch cubes
½ cup freshly grated coconut
1 teaspoon whole cumin
1 teaspoon turmeric powder
½ teaspoon chili powder
1 teaspoon cumin powder
1 tablespoon ginger paste
½ teaspoon garam masala
1 tablespoon ghee
2 tablespoon mustard oil
Salt to taste
Directions
Take the grated papaya in a deep bottom vessel and cover it with water, boil till the papaya
becomes tender
Add a pinch of salt and turmeric powder to the potatoes, shallow fry them till they are half done.
Keep aside
Pour in about 1 tablespoon of oil in the same wok, and throw in the cumin seeds, as they start
sputtering add the potatoes, boiled papaya and all the spices. Season with salt. Cook for 3-5
minutes till the spices are well mixed. Now, add the grated coconut and cook for another 2-3
minutes, stirring often.
Add little water if the curry turns to dry. Cook covered till the potatoes are cooked. Sprinkle the
garam masala and ghee, mix well. Serve with roti or rice.

Dui Kumror Tarkari – Pumpkin and Ash Gourd in Mustard Sauce

Ingredients
1 cup chopped pumpkin
1 cup chopped ash gourd
1 teaspoon mustard seed
2 tablespoon mustard paste
½ teaspoon turmeric powder
½ teaspoon red chili powder
3-4 green chili
2 teaspoon mustard oil
Salt to taste
Directions
• Heat oil in a wok, throw in the mustard seeds. As they start sputtering add the vegetables and
give it a toss
• Add all the paste and powdered spices and mix well with the vegetables. Season with salt and
throw in the green chilies. Pour about ½ cup of lukewarm water and cover till done.
• Serve hot with white rice

Posto Bhaja – Fried Poppy Paste

Ingredients
1/2 cup poppy seeds
3-4 green chilies, chopped coarsely
2 cloves of garlic chopped coarsely
1/4 size small onion, chopped
1/4 teaspoon turmeric powder
1 tablespoon mustard oil
Salt to taste
Directions
Dry grind the poppy seeds to fine powder in a coffee grinder. Soak with salt and turmeric in 3
tablespoons warm water
Heat oil in a skillet. Saute the onion and garlic. Add the poppy paste and green chili.
Fry till the paste is little dried and the color changes to a darker shade
Serve hot with warm white rice as a first course

Alu Posto
Ingredients
5 – 6 medium-sized Potatoes – diced small or medium – as you like it but not large pieces.
3 Green Chillies
1/4 tsp turmeric powder
2 tbsp Mustard Oil
1/2 tsp Onion Seeds/ kalonji/ Nigella seeds
1/2 cup Poppy Seeds (khuskhus)  – grinded to fine paste with one green chili
1 1/2 cup water
Salt to taste
 Directions
If you want to make a paste of  poppy seeds on your mixer grinder then you need to soak poppy
seeds overnight in one cup warm water. If you are using the traditional stone grinder (which is still
the best) then there’s no need to soak beforehand.
In a skillet or pan heat the oil and add the black onion seeds / kaloo jeera. Listen to the crackle and
wait for the flavor – add a slitted green chili to enhance the flavor. Mix the diced potato pieces and
stir fry on medium heat for around 5 – 6minutes . Mix in the posto or the poppy seeds paste, and
stir. Add turmeric, Put half cup of water and cook on low heat till the potatoes are almost cooked.
Now, mix in salt and the slited green chillies. Continue to cook for another few minutes till the
potatoes are completely cooked. You can vary the quantity of water and number of chillies 
depending on your taste. Optionally you can add a spoon of melted ghee before serving

Bhappa Aloo
Ingredients
4 potatoes,boiled
1 teaspoon panchporan spice(jeera,saunf,methi,mustard,kalaunji)
2 tablespoon hung curd
2 dry red chilli
1 green chilli,
2 teaspoon mustard paste
1 tablespoon coconut,dessicated
1/2 teaspoon turmeric powder
salt to taste
lime juice to taste
2 teaspoon mustard oil
Direction
Cut the potatoes in s,mall cubes .
Add hung curd ,mustard paste,turmeric powder,salt ,coconut and green chilli in a blender an dmake a
paste using a dash of water.
Heat oil in a pan and add the panch phoran spice.Add dry red chilli and potatoe cubes.
Mix well and add the curd coconut paste.Stir and cook covered on simmer for 10 minutes.

Tender Drumstick Curry

Ingredients
1.Drumstick – 250 grams. (cut into small pieces)
2.Potato (medium) – 2 ( peeled and cut into small cubes)
3.Mustard seeds – 4 tbsp.
4.Poppy seeds – 2 tbsp.
5.Kalonji (nigella seeds) – 1/2 tsp.
6.Green chilly – 2
7.Slit green chilly – 4.
8.Turmeric powder – 1/4 tsp.
9.Salt to taste.
10.Sugar – 1/2 tsp.
11.Oil – 4 tbsp.
Direction
1.By adding 1/2 cup of water grind mustard seeds,poppy seeds,green chilly to a paste.Keep aside.
Wash potato and drumsticks.
2.Heat oil in a frying pan,add kalonji and stir fry for 30 seconds. Add the potato cubes,fry for 2 to
3 minutes at medium heat. Add drumstick, fry for 1 minute. Add the masala paste,turmeric powder.
Saute for 2 minutes. Add 2 cups of water,salt and sugar. Mix well. Keep cooking till all the water
evaporates (stir in between). Add slit green chilly,mix well and remove pan from the heat. Cover and
give 7 to 8 minutes standing time.
Delicious Tender Drumsticks Curry is ready,serve with hot plain Rice.

Narkel diye Thor Chenchki

Ingredients 
Thor (banana stem) - 500 gms (cut to thin wedges)
Coconut - 1/2 shell (coarse/crumbled)
Potatoes - 2 nos. (cut to thin wedges)
Onion - 1/2 (finely sliced)
Corainder leaves - 100 gms (chopped)
Mustard seeds - 1/4 tablespoon
Red Chilli powder - 1/4 tablespoon
Mustard oil - 2 tablespoons
Turmeric - 3/4 table spoon
Salt - 3/4 table spoon
Directions
After cleaning the banana stem, chop it into small thin wedges.
Put in a pressure cooker and add water and 1/2 table spoon turmeric and 1/2 table spoon salt in it.
Let it boil and pressure upto 4 whistles.
Let the pressure cool. Then drain the remaining water. Keep the "thor" aside.
Peel and cut the potatoes into thin wedges and slit & chop the onions finely.
In a wok, heat the mustard oil till smoky and lower the heat. Add the mustard seeds and let it
splutter
Now add the onions and let it fry.
When the onions are half cooked, add the potatoes and saute.
Add red chilli powder, salt and rest of turmeric and let cook again till the potatoes are half cooked.
Now add the boiled "thor" and mix thoroughly. Let cook for 10 more minutes stirring in between to
avoid burning.
When both the thor and potatoes are well cooked, put off the heat.
Add the coarse/crumbled coconut and coriander leaves. Mix well.

Jhinge Baahari 
Ingredients
Jhinge (Ridge Gourd) – 250 grams
Coconut – 100 grams (grated)
Green Chilies – 2-3
Mustard paste – 2 tablespoon
Mustard oil – 4 tablespoon
Cumin seeds – ½ teaspoon
Salt and sugar to taste
Directions
Peel the Ridge gourd and chop in cubes.
Heat Mustard oil in a pan on low heat. When heated, it will spread its pungent smell and then you can
put the cumin seeds. Let it crackle and release its flavor in the oil.
Now put the chopped Ridge gourd and mix. Increase the flame to medium and sauté the Ridge gourd
for about 2 mintues.
When it is fried a bit, add 1 of water, Mustard paste, grated Coconut and salt and sugar to taste.
Bring the gravy to a boil and then turn the flame low.
Cover the pan with a lid and allow it to cook for 6-7 Mintues. Open the lid and Put the chopped
Green chiles and mix. Again cover and cook for another 2 mintues.
After 10 mintues check if the Ridge gourd is cooked well and the consistency of the gravy. The
gravy should not be too watery or too dry.
Switch off the flame. Garnish with some grated coconut and green chilies and serve hot with
Chappati.

Green beans onion dry fry

Ingredients
1cup of chopped beans
1cup chopped onions
2green chillies
Salt to taste
Few mustard
A pinch turmeric
Few curry leaves
2tsp oil
Directions
In a pan pour oil.Add mustard,curry leaves,chillies and stir for 5minutes
Add chopped beans and onions and stir .Add salt and turmeric and saute for 5minutes
Serve hot with rice

Palak Soya bean Curry

Ingredients
Soya bean chunks 1 cup
Spinach 1 bunch
Milk 3 tbsp
Onion 1 finely chopped
Tomato 1 small chopped
Sabzi masala 1 tbsp
Garam masala 1tsp
Garlic 1 clove
Green chili 1
Oil for cooking
Salt to taste
Sugar 1 tsp
Directions
Heat 2 cups of water. When it starts to boil add the soya chunks remove from heat and keep
covered for 15 mins.
Blanch the spinach leaves in hot water for 20 mins.
Him a blender, blend together the blanched spinach, one garlic clove and one green chili
Heat 2 tbsp oil in a kadhai. Add finely chopped onions, pinch of salt and saute till onions are soft
Add Sandi masala and chopped tomato
Mix well. Cover and cook for 5 mins on medium heat
Squeeze out excess water from soya granules and add to the masala. Add salt to taste and sugar.
Mix well, and cook covered for 5 mins.
Now add the spinach puree, garam masala and mix well.
Cook covered for 10 mins, stirring 2-3 in between
When the spinach puree starts to thicken and reduces to half, add the milk. Give it a good mix
cover and turn off the heat
Let the curry rest for 2 mins before serving
Serve with garam phulkas or steamed rice

Masalla Gobi
Ingredients
Cauliflower- 2pcs
Chopped onion- 100g
Capsicum- 4pcs
Green Chilli- 5-6pcs
Soya Sauce- 2tsp
Salt & Sugar- To taste
Oil- 50ml
Tomato chopped- 2pcs
Coriander Leaves- 4 branches
Chill Powder- 1tsp
Directions
Fry the onions till golden brown.
Now add all the veggies together and fry well for sometime.
When cooked well, add Salt, sugar, soya sauce, chilli powder and coriander leaves and mix well and
keep it in low flame.
When all are mixed well, take it off the oven and Serve hot.

Aloo Hara Matar

Ingredients
Potato- 4pc(cut into cubes)
Peas-500g
Green Chilli- 4nos
Salt & Sugar
Turmeric powder- 1/2tsp
Pepper powder- 1tsp
Oil-15ml
Directions
First fry the cubed potatoes in oil and then add green peas to it and cook for sometime.
Now,add salt, sugar, green chilli chopped and turmeric and mix well.
Now add 1 cup of water and boil for 5 minutes.
When the potatoes and peas become soft, sprinkle the pepper over it and serve hot.

Phulkopir Datar Bharta 

Ingredients
Peeled and chopped cauliflower leaf stalks - 3 cups
Chopped onions - 1/2 cup
Chopped garlic - 1/2 teaspoon
Mustard oil - 1 tablespoon
Chopped green chillies - 1 teaspoon
Salt - as per taste
Sugar 1/ 2 teaspoon
Directions
Boil the stalks till they become soft.Drain out the water. Make a smooth paste with the boiled leaf
stalks in the grinder.
Heat the oil in a fry pan. Put the onions ,garlic and chopped green chillies in oil and sauté for 3 or 4
minutes on medium flame. Cook til it turns soft.
Then put the cauliflower stalk paste into it. Stir well. Add sugar and salt.
Cook for 5 or 6 minutes on medium flame .Then switch off the gas.
Take the bharta in a bowl. Garnish with chopped onions and green chillies.

Aloo-kumro
Ingredients
Pumpkin - 100 gms
Potato - 2 (medium sized)
Onion - 1 9small0
Green chillies - 2
Turmeric powder - 1/2 tsp
Mustard oil - 2-3 tsp
Salt to taste
Panch phoron (five spices) - 1/2 tsp
Water - 1/2 cup
Directions
Heat oil in a wok. Add onions and panch phoron (five spices). Saute for 2 minutes.
Add Pumpkin and potatoes. Stir for 30 seconds.Add turmeric powder, salt and chillies. Stir for 2-3
minutes and add 1/2 cup of water for the vegetables to get cooked properly. Serve hot with roti
(bread), rice or paratha.

Dhoka dalna
Ingredients
Bengal gram - 1 cup
Tomatoes - 2 ( medium sized)
Ginger (grated) - 1 tsp
Green chillies - 2
Cumin seeds - 1 tsp
Coriander powder - 1 tsp
Cumin seeds powder -1 tsp
Asafoetida - a pinch
Turmeric powder - 1/2 tsp
Chilli powder - 1 tsp
Garam masala (blend of spices) - 1/2 tsp
Ghee ( clarified butter ) - 1/2 tsp
Oil - 2-3 tbsp
Salt - as per taste.
Directions
Wash and soak Bengal Gram in water for 4-6 hours. Drain water and grind the gram to a paste.
Heat 1 tbsp oil in a pan and add cumin seeds, asafoetida, ginger paste, turmeric powder and salt.
Add the grounded paste and cook till the mixture is soft and sticky but not completely dry.
Smear little oil in a dish. Pour the cooked dal and spread it evenly on the dish. Press lightly with a
spatula to set it. Allow it to cool and cut into square or diamond shapes.
Again heat oil in a pan and fry the dhokas to light brown. keep them aside.
To make tomato puree,grind tomatoes, ginger, green chillies, turmeric powder, red chilli
powder,coriander powder, cumin seeds powder and keep aside.
Heat oil in a deep, heavy bottomed pan and add remaining cumin seeds, tomato puree and saute.
When the puree starts to dry add 2 cups of water and salt according to taste. Simmer for 4-5
minutes.
Add the fried dhokas and bring the curry to a boil. Lower the flame and cook till the dhokas start
to soak up the part of the curry.
Add some ghee and garam masala to the curry. Turn off the flame. Dhoka dalna is ready to serve
hot.

Sukha Channa Masala

Ingredients
Kabuli Channa-500g
Onion(Chopped)-300g
Ginger paste-5 tsp
Garlic-5 tsp
Tomato(Chopped)-2 Small
Sugar and Salt-As per taste
Chilli powder-1 tsp
Oil-100ml
Turmeric powder-1tsp
Channa Masala-3tsp
Directions
Soak the Kabuli channa overnight in water and then boil it with salt till the channa becomes soft.
Heat the oil in a Kadai and fry the onion till golden brown.
To it,add ginger+garlic paste and cook well.
Then, add tomato, salt, sugar, turmeric powder, channa masala, and fry all ingredients properly.
Now, add the boiled channa to the cooked masala and mix well.
Cook it for another 5 minutes and then take it off the oven.
Garnish it with Onion cut in circles and Green chillies and serve it with Bature(A type of Poori).

Maukas Tadka
Ingredients
Green gram-500g
Onion(chopped)-300g
Mutton/Chicken Keema(Boiled)-200g
Garlic paste-5 tablespoon
Ginger paste-5 tablespoon
Green chilli-5 pcs
Kasoori Methi-3 tspoon
Sugar and Salt-As per taste
Turmeric-1/2 tspoon
Chili powder-1/2 tspoon
Oil-100 ml
Tomato(chopped)-2 medium sized
Water- As per requirement
Directions
Soak the lentils of green gram overnight in water.
Boil the soaked grains in water with salt and sugar and turmeric.
Now, take the oil in a Kadai and fry the chooped green chillies first and then add boiled Keema and
chopped onions till golden brown.
To it, add ginger+garlic paste, salt,sugar,chili powder and chopped tomatoes and fry well.
After frying properly, add the boiled daal(green gram) to the fried mixture and cook well till
everything is mixed.
Then, mix the Kasoori methi to the Tadka and boil the mixture for sometime.
Garnish it with Onion, Green chilli and tomato.
Serve the Tadka hot with Tandoori Paratha or Roti.
Dam Soya
Ingredients
Soybean 100gm
Onion 200gm
Cumin (jeera) 1/4 tsp
Malabathrum (Tejpata) 4 pc
Turmeric (Haldi) powder 1/2 tsp
Garlic 20gm
Ginger 20gm
Chili powder 1/2 tsp
Water 4 cup
Garam masala 1/2 tsp
Golki powder
Salt to taste
Cumin powder 1/2 tsp
Directions
Boil soybeans with salt(according to taste) and drain the water
Fry it and keep aside
Chop onions and grind it to make its paste
Chop ginger and garlic and grind it with few water to make its paste
Fry jeera, tej pata in a frying pan for 2 mins
Add onion paste to it
Add haldi and salt over it
Cook for 20 mins at low flame
Add chili powder and paste of garlic and ginger
Cook for 5 mins and pour water
Keep it close for 5 mins and then add fried soybeans with salt accordingly
Cook it for 10 mins and then add garam masala, golki powder and cumin powder
Cook for 5 mins and recipe is now ready to serve

Saag Aloo
Ingredients
Palak ( spinach) - 1 bundle
Bathua ( pigweed or wild spinach) - 1 bundle
Sarson ( mustard leaves) - 1 bundle
Aloo (Potatoes) = 2 pieces
Tomato - 1 piece
Green chilli - 2-3 pieces
Hing ( Asafoetida) - 1 pinch
Musatrd oil - 4 tablespoon
Salt - 1 tablespoon
Refined Oil - 10 Ml
Directions
Wash palak, bathua and sarson thoroughly and chop them into pieces. Cut potatoes into quarter and
keep aside.
 Heat oil in a karahi and add green chilies and hing. Once the aroma starts coming out add the
potatoes. Fry the potatoes till they become light brown.
Now add chopped palak, bathua and sarson. and mix well.
Add salt and tomato and cover the karahi with a lid. Cook the vegetables on low heat for 12-15
minutes. Stir in between. Check if the saag and aloo are done.
If there is excess water then increase the flame of the gas and fry till the water evaporates.
Serve hot with plain rice.

Chal Diye Alu Dum

Ingredients
Baby Potato (Choto alu): ½ kg
Small grain rice (Gonbindhobhog Chal): 2 tablespoon, soaked for an hour
Cumin powder (Jeera guro): 1 ½ teaspoon
Cumin seeds (Gota jeera): 1 teaspoon
Bay leaf (Tej pata): 1 /2
Sugar (Chini): 1 teaspoon
Red chili powder (Lanka guro): 1 teaspoon
Clarified butter (Ghee): 1 tablespoon
Sunflower or vegetable oil (Sada tel): 3 tablespoon
Cinnamon (Daar chini): 1 one inch size
Cardamom (Elaichi): 2-3
Cloves (Labango): 2-3
Ginger paste (Ada bata): 1 teaspoon
Garam masala: ½ teaspoon
Direction
Peel off the potatoes and half boil them
Grind the soaked rice to a rough paste
Heat oil in a wok and fry the boiled potatoes till the upper layer changes color
Take the potatoes out of flame and keep aside
In the left out oil put in the whole cumin seeds, cinnamon, cardamon, cloves, bay leaf, sugar and
sauté
Put in the potatoes and mix well with the whole spices
In a small bowl assemble cumin powder, chili powder, turmeric powder, ginger paste and add 3-4
tablespoons of water to make a runny paste, add this to the potatoes  along with the grinded rice
and stir well to mix the spices well with the potatoes
Sprinkle salt and add 11/2 -2 cups of water and cook covered for 8-10 mins, or till the potatoes are
cooked entirely
Pour the clarified butter and garam masala and take out of flame
Serve hot with paratha or roti

 
Bengali Tarkari - Bengali Recipe of Mixed Vegetable Stew.

Ingredients (Measuring Cup Used, 1 Cup = 250 Ml)

 5 medium sized potatoes, diced

 1 large eggplant, diced
  350 gms squash ( I used butter squash or pumpkin as they are known here), diced
 450 gms peas (fresh/frozen) or chopped green french beans
 3 tbs ghee or vegetable oil
 1 and a half tsp of black mustard seeds
 2 dried chillies, crushed
 2-3 bay leaves
 1 tsp fenugreek seeds
 1 tsp fennel seeds
 1 tsp ground cumin powder
 2 and half cups water
 2 tsp sugar or brown sugar
 2 lemons, quartered
 6 sprigs of parsley
 salt

Direction
1. Heat the ghee or oil in a large pan or kadhai over medium heat.
2. Add the mustard seeds, bay leaves and fenugreek seeds.
3. When the mustard seeds stop sputtering and the fenugreek seeds darken, add the red
chillies, fennel seeds, and ground cumin powder.
4. Immediately add the diced potatoes.
5. Turn the potatoes for about 8 minutes, letting them golden brown on all sides.
6. Then add the squash and eggplant.
7. Keep cooking and stirring for 5 more minutes
8. Now put in the peas or green beans along with the water and cover the pan.
9. Cook over medium-low heat.
10. Stir gently every 5 minutes or so. Take care not to break the veggies while stirring.
11. After 15 minutes, add the sugar and salt. Stir to mix and cook slowly on the same low heat
until the vegetables are tender and the sauce is thick.
12. Garnish the tarkari with wedges of lemon and sprigs of parsley.
13. Serve this delectable Bengali Tarkari with hot pooris or parathas.

Shukto

Ingredients

 5 tbsp mustard oil

 1 tbsp panch poron
 1 potato cut into long sliced
 1 bitter gourd cut into long sliced
 1 drumstick cut into long sliced
 1/2 cup ridge gourd cubes
 1/2 cup carrot small cubes
 2 green chillies
 1 tbsp ginger chopped
 3 tbsp poppy seed paste
 3 tbsp mustard paste
 1 1/2 tbsp sugar
 salt to taste
 1/2 cup milk
 1 tsp fennel seed
 1 tbsp ghee

Directions

1. Take a wok,add oil,add panchforon in it.

2. Now fry potato, bitter gourd, drumstick, ridge gourd and and carrot one by one and set them
aside.
3. Now add green chilli and chopped ginger in the oil and saute.
4. Now add poppy seed paste and mustard paste in it and stir well, add the sugar and salt to taste
and continue.
5. Now add all the fried vegetables and stir well.
6. Then add the milk and fennel seed and stir well for 5 mints.
7. Now add ghee and switch off the flame.

Chanar Dalna
Ingredients
Potato: 1 medium
Ginger paste: 11/2 teaspoon
Cumin powder: 1 teaspoon
Coriander powder: 1 tsp
Tomato: 1 small
Whole cardamom: 1 piece
Clove: 3-4 pieces
Cinnamon: 1 small stick
Bay leaf: 1 piece
Oil: 3 teaspoon
Ghee: 1 teaspoon
Garam masala powder: 1/3 teaspoon
Green chilies: 2 pieces
Turmeric: 1/3 teaspoon
Salt
Sugar
Directions
Peel the potato and cut in cubes.
Mix the ginger and cumin with 1/3-cup water and reserve.
Cut the chhana in cubes. Heat 2-teaspoon oil and fry them on both sides till golden brown. Keep
aside.
Add the rest of the oil and put the whole cinnamon. Clove, cardamom and bay leaf. Add the green
chillies. When splutters add the potatoes and salt. Fry till light brown.
Put in the ginger cumin paste and turmeric. Give it a good stir.
After a couple of minutes the spice mix will start leaving the sides of the pan then add the tomato.
Fry till everything mixes well.
Add water, cover and let it cook on a slow flame.
Then the potatoes are almost done add in the chhana and sugar to taste. Cook for 5 minutes. 
Check the seasoning. Add the ghee and sprinkle the garam masala powder.
Serve hot with steamed rice.

Potoler Dolma/Stuffed Pointed gourd

Ingredients
 Potol/Parwal/Pointed Gourd, 12
 Oil, ¾ cup
For the stuffing:

 For Non-Veg option: Mutton Keema/Minced Meat or Rohu Fish or Small prawns, 500 gms
 For Veg option: Potatoes or Indian Cottage Cheese or a mix of both
 Onions, finely sliced, 350gms
 Fresh Ginger, paste, 1 tsp for the fish/prawn, 2 tsp for mutton
 Fresh garlic cloves, 3-4
 Red chili powder, 2 tsp or to taste
 Green chilies, finely chopped, 2
 Turmeric powder, 1 tsp
 Bengali Garam masala powder, ¾ tsp (refer to notes)
 Salt, to taste
For the gravy:

 Onion, paste, 4 heaped tbsp

 Bayleaves, 2
 Ginger paste, ½ tsp
 Red chili powder, ¾ tsp or to taste
 Turmeric powder, ½ tsp
 Bengali Garam masala powder, ¾ tsp
 Salt, to taste
Directions
Wash and clean the potols. Very lightly scrape the potols if you want or can use as is. Cut off the
tips from both ends.  Scoop out the seeds from one end without breaking/damaging the other end -
I use the handle of a teaspoon to do this. (Don’t discard the seeds, refer to notes).
Rub a little salt on the inside and outside of the potols and keep them aside for 10 minutes.

Heat half of the oil in a kadhai/wok and fry the potols till they turn light brown (add some more oil
if needed). Drain well and keep aside to cool.

For the stuffing:

In the same oil that you fried the potols in, fry the sliced onions and garlic till golden brown. Add
turmeric, ginger, red chili powder, green chilies and a little salt. Add in the main stuffing
ingredient: 

 If using fish – boil and debone it first. Mix well with above masala, cook for 2-3 minutes.
 If using prawns –Mix well with above masala, cook for 2-3 minutes.
 If using mutton keema/minced meat – cook on low heat till completely cooked and soft
 If using potatoes – boil and mash it first
 If using cottage cheese – crumble it first
After the gravy dries up, add the garam masala. Mix well and keep aside to cool

Once it cools down, fill the scooped out and fried potols with the stuffing – till the edge and packed
tightly.

For the gravy:

Heat up the remaining oil in a kadhai/wok. Add in the bay leaves, onion paste and ginger paste. Fry
very well, add red chili powder and turmeric. Mix and sauté for a couple of minutes. Add water and
let it come to a boil. After a couple of minutes, add in the stuffed potols and let it simmer on low
heat till gravy thicken. 

Add garam masala powder, stir and remove from heat.

Arrange potols on a serving plate and pour the gravy on them.

Serve with plain boiled rice or pulao.

Notes:

 If you want, you can serve the fried stuffed potols without cooking in the gravy as well or
even batter fry them.
 Bengali Garam Masala recipe: equally quantities cloves, cinnamon and cardamom – either sun
them for a few hours or dry roast them lightly and then grind into a fine powder
 The scooped out seeds can be ground and added back into the stuffing or just stir fry with
spices of your choice – which is how we eat them…yum yum yum!!!
 In the cottage cheese version, you add in a handful of raisins and sugar as well
 There is another stuffing version using coconut for filling but I have no clue how to go
about that one!!

Labra
Ingredients
1/4 pumpkin - chopped
2 potatoes - skinned and chopped
3-4 radish - chopped
1/2 eggplant - chopped
2 medium carrots - chopped
1/4 medium cauliflower - chopped in small florets
1 bay leaf
1 1/2 tspoon panch phoron (panch phoron is a mix of five spices: fenugreek, mustard, cumin, nigella
and fennel seeds)
1 1/2 tspoon ginger - grated
1 green chilli
1 dry red chilli
1/4 tspoon turmeric powder
1/4 tspoon cumin seed powder
1/4 tspoon sugar
salt to taste
1 tbspoon oil
up to 1/4 cup water
bunch of cilantro - chopped for garnish (optional)
Directions
Take a deep bottomed ban in which all the vegetables will fit. Heat oil and temper it with panch
phoron, ginger, bay leaf and the chillies. Then add all the vegetables one by one and saute it for 2-3
minutes.
Then add the turmeric powder, cumin seed powder, salt and water and let it cook on medium low
heat on closed lid for 10-12 minutes. Add more water if needed. Keep mixing it every 3-4 minutes to
check. The water should all evaporate and the vegetables should all mix together
Garnish with cilantro and serve warm with rice, khichuri or rotis. You can also add boris for added
crunch.

Chanchra
Ingredients
1 banch Malabar Spinach / Creeping Spinach (Pui saag)
1 Hilsa Fish head, cut in two pieces (may use Rohu fish head)
2 Potatoes
200 grm Pumkin
1 long ridge gourd
50 grm flat beans
1 Eggplant
3-4 Green Chillies, cut in slits
1 tsp Paanch Phoron 
(combination of mustard, cumin, nigella, fenugreek and fennel seeds)
2/3 tsp Turmeric powder
1/2 tsp Red Chilli powder
1/3 tsp Cumin powder
1/2 tsp Coriander powder
1 tsp Sugar (for flavor only)
Salt to taste
4 tbsps Mustard oil (or any white oil)
Directions
Wash and clean the fish head. Marinate fish head with 1/3 tsp turmeric powder and little salt. Set
aside for 30 minutes.

Cut and clean Malabar spinach first. Cut leaves and finely chop them. Then cut the tender stalk in
1&1/2" length. Wash them in running water. Drain all the water from it. Set aside. Peel potatoes,
pumpkin. Cut potato, pumpkin, flat beans, ridge gourd and eggplantin medium sized cubes. Wash all
the vegetables, make those pat dry.

Heat mustard oil in heavy bottomed wok. When it comes to smokey, add fish head in it. Fry till the
both sides of fish head turns golden brown. Remove it from the oil. Keep aside.
 
In the remaining oil, add paanch phoron. Then add 1 red dry chili and bay leaf leaf in it. Fry for 2
minutes, add all vegetables and green chillies in it. Stir for 2 minutes. Cover and cook for another 3
minutes. Now add turmeric powder, red chilli powder, Cumin andCoriander powder in it. Keep stirring
for 2-3 minutes, then add Malabar spinach and salt in it. Fold nicely. Cover and cook for 5 minutes.

At this point add fried fish head in it. Break the fish by the tip of spatula and mix with the
vegetable nicely. Keep stirring for another 3-4 minutes on medium heat. Add sugar and fold well
thoroughly. Remove from heat. Serve with hot steamed rice.

Sojne Data-r Chorchori/ Drumsticks cooked with mustard and poppy seed paste

Ingredients

 Sojne Data/Senjan ki Phalli/Drumsticks, lightly scraped and cut into 3” long pieces, 6
 Potatoes, peeled and cut into thick wedges, 2 large
 Shorshe/Sarson/Mustard seed paste, 2 tbsp (refer to notes)
 Posto/Khus Khus/ White Poppy seed paste, 3 tbsp
 Kalo Jeera/ Kalonji/Nigella seeds, ¼ tsp
 Turmeric powder, ½ tsp
 Red chili powder, ½ tsp
 Salt, to taste
 Green chilies, slit, 1-2 (remove seeds if you want)
 Mustard Oil, 3-4 tbsp (I made this with 2 tbsp oil but ideally dishes with mustard paste are
supposed to have a little more oil)
Directions
Heat oil in a kadhai/wok. Add the drumstick pieces and lightly fry for a couple of minutes. Remove
and keep aside.

Now add in the potato wedges in the same kadhai and fry till they change colour. Remove and keep
aside.
Add in nigella seeds and slit green chilies. Sauté for a 10-15 seconds and add in the fried
vegetables, the pastes, turmeric, chili powder and salt.

Mix well and let it cook uncovered for 3-4 minutes.

Add in half to one cup water, cover and let it cook on medium low heat till the vegetables are done.
Remove the cover and dry up the leftover water if any on high heat. Done!

Notes:

 Instead of the typical 4-5 vegetables as expected in a “Chorchori” , you are only seeing
potatoes and drumsticks here since I don’t like yellow pumpkin and horseradish and I hate frying
eggplants – I always end  up using too much oil. 

 How to make mustard and poppy seed paste: Soak seeds in warm water for about an hour,
drain and grind with some water, big fat pinch of salt and one green chili into a coarse paste. 

 I use Black Mustard seeds, just like my mother in law and the mustard is not too pungent
here since poppy seed paste is also added in.  

 You can use yellow mustard seeds or a mix of black and yellow (2:1) to reduce the pungency. 
 If you want a smoother looking paste, grind the black mustard and then strain it through
the fine sieve. 

 You can make this with only mustard paste or only poppy seed paste as well if you want.

Kawrola's chorchori (karela and potatoes)

Ingredients
· Potatoes- 2-3 small diced small with skin left on.
· Karelas - 4-5 small tender, chopped
· Salt and haldi (turmeric) to taste
· Oil- 2tsp.
Directions
1. Rub karela with salt and haldi. Keep aside.
2. Heat oil and stir-fry potatoes on medium heat. Add karelas when potatoes start to turn golden, in
about 4-5 minutes. Continue to stir-fry till karelas start to lose their bright colour, about 5-7
minutes.
3. Add a sprinkling of water. Cover and cook for another 7 minutes, stirring occasionally to ensure
they don't stick to the pan, until potatoes are tender.
4. Serve with plain boiled rice as the first course.

Mixed Vegetable Curry

Ingredients  
200g carrots, cut into 2 cm lengths
200g beans, cut into 3 cm lengths
100g peas, shelled
200g pumpkin, cut into 2 cm cubes
1 tablespoon split peas
1 cup(250ml) plain yoghurt
1/4 cup(60ml)water
3 tablespoons desiccated coconut
3 green chilies, chopped and seeds removed
2 teaspoons cumin seeds
30g ghee
8 curry leaves 
Directions
Cook carrots, beans, peas and pumpkin separately in boiling water until tender, drain.Place split peas
in a frying pan, stir over low heat 5 minutes. Put split peas in a bowl, cover with water and sand 1
hour. Drain and crush to a paste dhal. Combine vegetables and dhal in a saucepan with yoghurt,
water, coconut, chillis cumin. Cook over low heat, without boiling for 10 minutes. Melt ghee in a
frying pan and saute curry leaves until lightly browned, spoon over vegetable curry to serve.
Ingredients : 2 tablespoon oil 1 large onion, sliced 3 star anise 1 teaspoon freshly ground pepper 1/2
teaspoon ground turmeric 500g cauliflower, broken into florets 1/4 cup(60ml)water 1 tablespoon
fresh lemon juice Preparation : Heat oil in a saucepan, add onion and star anise, sauté until onion is
tender.Add pepper, turmeric, cauliflower, water and lemon juice. Cover and bring to the boil. Reduce
heat to low, simmer for 5 minutes or until cauliflower is tender.

Spicy Cauliflower
Ingredients
2 tablespoon oil
1 large onion, sliced
3 star anise
1 teaspoon freshly ground pepper
1/2 teaspoon ground turmeric
500g cauliflower, broken into florets
1/4 cup(60ml)water
1 tablespoon fresh lemon juice 
Directions
Heat oil in a saucepan, add onion and star anise, sauté until onion is tender.Add pepper, turmeric,
cauliflower, water and lemon juice. Cover and bring to the boil. Reduce heat to low, simmer for 5
minutes or until cauliflower is tender.

Narikel Mocha
Ingredients
Banana Bud: 1 (ripe and encasing sweet tasting flowers)
coconut milk: 1 cup
oil: 1/2 cup
Poppy seeds: 1/2 teaspoon grounded and pasted
cumin powder: 1-1/2 teaspoon 
salt: to taste
green pepper: 4
onion: 1 cup(chopped)
Panch phoron: 1 teaspoon
coriander seeds: 1 teaspoon grounded and pasted
bay leaf: 1
turmeric: according to UR choice
Directions
Free all flowers from the bud. Chop them well after picking out the sticks and transparent petals
from them. Boil them in a pan with turmeric and drain out the water. Heat oil in a deep bottomed
pan. First fry onion until it turns brown. Set aside the fried onion. Pour in green pepper, poppy-seed
paste, part of coconut milk and panch phoron. Fry them dry with all spices. Add the picked and
chopped and boiled banana flowers. Stir them thoroughly. Add salt to it. Pour in the rest of the
coconut milk. Cover the pan. Cook it over low heat for 10 minutes. Sprinkle onions before taking it
off the oven. Serve hot.

Phulkopir Vada
Ingredients
Cauliflower - 1. 
Besan - 1cup.
Oil-1 teaspoon.
Water. 
Posto (poppy seeds)- 1/2 teaspoon. 
Chili powder-1/2 teaspoon. 
Salt to taste.
Oil for deep-frying. 
Baking soda (optional)- a pinch. 
Directions
1. Cut the cauliflower into medium sized pieces. Boil them so that they become soft on the exterior
but remain hard inside. 
2. Pour besan in a large bowl and add 1 teaspoon oil. Mix thoroughly.
3. Add water and make batter with a relatively thick consistency. 
4. Add the posto, chili powder and salt and whip batter well. 
5. Dip the cauliflower pieces in the batter and deep-fry them. 

Jhinga Posto (Ridge Gourd with Poppy Seeds)

Ingredients
Jhinge – 1, medium sized and tender, light green variety
Posto – 1 tbsp, soaked for 10 minutes
Mustard powder – 1 tsp (can use by Weikfield)
Green chilli – 1 or 2 as per taste, 2 for garnishing
Mustard oil – 2 tbsp
Panch phoron – ½ tsp
Salt – As per taste
Turmeric – ½ tsp
Sugar – Less than ½ tsp
Directions
 Piece jhinge into small cubes and keep aside. Prepare a paste of posto, mustard powder, and green
chilli, and keep aside. Heat mustard oil. Add panch phoron and let it splutter. Add jhinge, salt, and
turmeric. Cover and fry until jhinge is soft. Add the paste. Sauté for a minute or two. Add little
water if too tight. Cook until mushy, add sugar, and remove from fire. Keep covered for 30 minutes
for all the flavors to come together. Garnish with split green chillies and serve.

Green Tomatoes in Mustard Paste

Ingredients
Green tomatoes – 3, medium sized
Potatoes – 2, medium sized
Mustard powder – 1 tbsp (can use by Weikfield)
Green chilli – 1 or 2 as per taste
Mustard oil – 2 tbsp
Panch poron – ½ tsp
Dry red chilli – 1, small
Salt – As per taste
Turmeric – One pinch
Sugar – ½ tsp
Directions
 Piece green tomatoes and potatoes longitudinally, and keep aside. Prepare a paste of mustard
powder and green chilli, and keep aside. Heat mustard oil. Add panch poron and dry red chilli, and let
them splutter. Add potatoes, salt, and turmeric. Cover and fry until potato is soft. Add the green
tomatoes and the paste. Cook until tomatoes are soft, adding water if required. Add sugar and
remove from fire. Keep covered for 30 minutes for all the flavors to come together and then serve.

Tok-misti Kumro (Sweet and Sour Pumpkin) 

Ingredients
Kumro – ½ kg
Tamarind – 1 lemon-sized ball, soaked for an hour
Green chilli – 1 or 2 as per taste
Mustard oil – 2 tbsp
Panch phoron – ½ tsp
Salt – As per taste
Turmeric – ½ tsp
Sugar – ½ tsp
Coriander leaves for garnishing
Directions
 Piece kumro into medium-sized cubes and keep aside. Prepare a paste of tamarind and green chilli,
and keep aside. Heat mustard oil. Add panch phoron and let it splutter. Add kumro, salt, and
turmeric. Cover and fry until kumro is soft. Add the paste. Cover for 2 minutes. Add water, as
required. Cook until mushy, add sugar, and remove from fire. Ensure the proportion of tok (sour),
jhal (chilli hot), and misti (sweet) is as per your taste. Keep covered for 30 minutes for all the
flavors to come together. Garnish with coriander leaves and serve.

Alu Potoler Tarkari

Ingredients

 5-6 pointed gourd (Potol / Parwal)

  1 medium size potato
 1 medium size onion, finely chopped
 1 tablespoon ginger-garlic paste
 1 teaspoon turmeric powder
 1 teaspoon chili powder
 6-8 cloves of garlic
 ½ teaspoon garam masala

Directions

 Lightly skin the Potol, and cut laterally into two equal halves. If its too large, then cut into 3
pieces
 Peel the potato and cut into medium square pieces
 Heat oil in a wok, and separately fry the Potol and potatoes till lightly brown. Keep aside
 Remove the mustard oil used for frying and pour in 1 tablespoon of oil in the same wok
 As the oil gets heated, throw in the onions and garlic cloves. Sauté till the onions turn
pinkish
 Put in the fried vegetables, ginger-garlic paste, and all other spices except the garam
masala. Season with salt
 Toss for sometime till the spices coat the veggies
 Pour in water and let it cook till the vegetables are tender
 Sprinkle the garam masala and serve with warm rice and dal.

Bengali Style Okra

Ingredients

2 cups ladies finger (bhindi)

1 tbsp poppy seeds (khus-khus)
1 tbsp mustard seeds ( rai / sarson)
2 tsp oil
1 1/2 tsp finely chopped green chillies
salt to taste
1/2 tsp sugar
1/4 tsp turmeric powder (haldi)
1/2 tsp chilli powder

Directions

1. Wash the ladies finger and pat dry completely on a kitchen towel. Trim off both the edges

of all the ladies finger and cut them into half horizontally. Keep aside.
2. Combine the poppy seeds and mustard seeds and grind in a mixer to a fine powder. Keep

aside.

3. Heat the oil in a non-stick kadhai, add the ladies finger and cook on a medium flame for 8 to

10 minutes or till they become soft, while stirring occasionally.

4. Add the green chillies, prepared powder, salt and sugar, turmeric powder and chilli powder,

mix well and cook on a medium flame 2 to 3 minutes, while stirring occasionally.

5. Serve hot.

Coconut - Coriander Masala

Ingredients

1 cup freshly grated coconut

1/2 cup finely chopped coriander (dhania)

1/3 cup finely chopped green garlic (hara lehsun)

1 tbsp coriander-cumin seeds (dhania-jeera) powder

2 tsp ginger-green chilli paste

1 1/2 tsp chilli powder

1 tbsp sugar

1 tbsp lemon juice

salt to taste

Directions

1. Combine all the ingredients together in a bowl and mix well.

2. Use as required.

Bengali Style Soya Subzi

Ingredients

1/4 cup fresh curds (dahi)

3 tbsp unsweetened soya milk
salt to taste
1/2 tsp turmeric powder (haldi)
1/2 cup soaked and roughly choppedsoaked and chopped soya chunks
soya oil for deep-frying
 3/4 cup peeled and cubed potatoes
1 tbsp soya oil for cooking
1/4 cup boiled onion paste
1 tsp ginger-garlic (adrak-lehsun) paste
2 cloves (laung / lavang)
12 mm ( 1/2") stick of cinnamon (dalchini)
1 bayleaf (tejpatta)
1 cardamom (elaichi)
1 tsp finely chopped green chillies
1 tsp sugar
salt to taste
2 tbsp unsweetened soya milk
2 tbsp chopped coriander (dhania) for garnishing

Directions

1. Combine the curds, soya milk, salt and ¼ teaspoon turmeric powder in a bowl and mix well.

2. Add the soya chunks and mix well. Keep aside to marinate for atleast 10 to 15 minutes.

3. Heat the soya oil in a kadhai, add the potatoes and deep-fry till they turn light brown in

colour. Drain on absorbent paper and keep aside.

4. Heat 1 tablespoon of soya oil in another kadhai, add the onion paste, ginger-garlic paste,

cloves, cinnamon, bayleaf and cardamom and sauté till the onion paste turns golden brown in colour.

5. Add the remaining ¼ teaspoon of turmeric powder, green chillies, sugar and salt, mix well

and cook for 5 minutes while stirring continuously.

6. Add the marinated soya chunks and cover and cook for 5 to 7 minutes.

7. Add the potatoes and soya milk, mix well and cook for another 2 to 3 minutes.

8. Serve hot garnished with coriander.

Mulor Ghanto
Ingredients

2 cups chopped radish (mooli)

1 1/2 tsp oil
1 whole dry kashmiri red chilli , broken into pieces
1/2 tsp cumin seeds (jeera)
 1 cup green peas
1 tsp turmeric powder (haldi)
1 tsp chilli powder
1 1/2 tbsp aniseeds (saunf)
a pinch of sugar
salt to taste
1/4 cup peeled and chopped potatoes
1/2 tsp ghee
1/2 tsp garam masala

Directions

1. Combine the radish with enough water in a deep non-stick pan and par-boil on a medium

flame for 5 minutes. Drain and squeeze out the water. Keep aside.

2. Heat ½ tsp of oil in a non-stick kadhai and lightly brown the potatoes on a medium flame for

5 to 7 minutes. Keep aside.

3. Heat the remaining 1 tsp of oil in the same non-stick kadhai and add the red chillies and

cumin seeds.

4. When the seeds crackle, add the radish, green peas, turmeric powder, chilli powder,

aniseeds, sugar and salt, mix gently and cook on a slow flame for 5 minutes. Sprinkle a little water

to avoid the vegetables from burning.

5. Add the potatoes, mix gently and simmer until all the vegetables are done (add 1 tbsp of

water if necessary while cooking). Keep aside.

6. Meanwhile, heat the ghee in a small non-stick pan, add the garam masala and sauté for 10

seconds. Add it to the vegetable, mix well and cook on a slow flame for another 3 to 4 minutes.

7. Serve hot.

Papaya Tarkari
Ingredients

3 cups raw papaya cubes

2 tsp oil

1 tsp panch phoron seeds

1 bayleaf (tejpatta)
 1/2 cup chopped tomatoes

1 tsp finely chopped green chillies

1 tsp turmeric powder (haldi)

1 tsp chilli powder

1 tsp ginger (adrak) paste

salt to taste

Directions

1. Heat the oil in a kadhai and add the panch phoron seeds and bayleaf.

2. When the seeds crackle, add the tomatoes, green chillies, turmeric powder, chilli powder

and ginger paste and sauté on a medium flame for 2 minutes.

3. Add the papaya, salt and 1 cup of water, mix well and cook on a medium flame for 15 to 20

minutes or all the water dries up and the papaya gets cooked.

4. Serve hot.

Aloo Beans Subzi

Ingredients

250 gms chopped french beans

2 chopped potatoes

2 to 3 chopped tomatoes

1 chopped capsicum

2 to 3 whole dry kashmiri red chillies

2 to 3 slit green chillies

1 tsp cumin seeds (jeera)

1 tsp mustard seeds ( rai / sarson)

1 tsp fennel seeds (saunf)

1 tsp turmeric powder (haldi)

1 tsp chilli powder

1 tsp coriander (dhania) powder

1 tsp cumin seeds (jeera) powder

1/2 tsp asafoetida (hing)

 1 tsp garam masala

1 tsp dried mango powder (amchur)

1 tsp ginger-garlic (adrak-lehsun) paste

salt to taste

2 tsp of oil

Directions

1. Heat the oil in a non stick pan or wok.

2. Add the cumin seeds, mustard seeds and fennel seeds and let it crackle.

3. Add 1/2 tsp of hing.

4. Add the dry red chillies and fry for 1 minute.

5. Add the potatoes and saute them for 5 to 6 minutes till the potatoes are fried.

6. Add the capsicum and saute for 1 minute.

7. Add the tomatoes and the green chilli and saute for 2 minutes.

8. Add the ginger-garlic paste and mix well till the rawness of the ginger garlic paste goes

away.

9. Add the turmeric powder, chilli powder, cumin seeds powder, coriander powder and garam

masala and saute for 4 to 5 minutes for the masalas to cook completely.

10. Add the french beans and saute for 1 minute till the masala is mixed well with the beans.

11. Add salt and add the amchoor powder.

12. Add 1/2 cup of water and mix well.

13. Cover the lid of the pan or wok and let it cook on medium flame for 2 to 3 minutes.

14. Serve hot with rotis or phulkas.

Beet Root Sabji

Ingredients

250 gms beetroot , chopped

2 to 3 tsp moong (whole green gram)dal

10-12 curry leaves (kadi patta)

2 chopped green chillies

1 tsp cumin seeds (jeera)

 1 tsp mustard seeds ( rai / sarson)

1 tsp fennel seeds (saunf)

1 tsp turmeric powder (haldi)

1 tsp chilli powder

1 tsp coriander (dhania) powder

1 tsp cumin seeds (jeera) powder

1/2 tsp asafoetida (hing)

1 tsp garam masala

1 tbsp grated coconut

1 tbsp oil

salt to taste

Directions

1. Heat oil in a non stick pan or wok and saute the moong dal for 5 to 6 minutes and keep it

aside.

2. In the same pan add the cumin seeds, mustard seeds and fennel seeds and let it crackle.

3. Add 1/2 tsp of hing, curry leaves and saute for about 1 minute.

4. Addthe turmeric powder, chilli powder, cumin seeds powder, coriander powder and garam

masala and saute for 2 minutes for the masalas to cook completely.

5. Add the beet root in the pan and mix well till the whole masala is mixed.

6. Add salt and mix well.

7. Add 1/4th cup water and mix well for another 2 to 3 minutes till the masala is completely

dissolved.

8. Add the coconut and mix the fried moong dal along with it.

9. Cover the pan with a lid and cook for 15 to 18 minutes.

10. Serve hot with rice or roti.

Raw banana curry

Ingredients

3 raw banana

half lemon size ball of tamarind (imli)

 salt to taste

For the masala

1/2 coconut, grated

6 to 8 red chillies, roasted

1 tsp coriander (dhania) seeds, roasted

1/4 tsp cumin seeds (jeera)

1/4 tsp turmeric powder (haldi)

2 cloves of garlic (lehsun)

For the Seasoning

1 tsp mustard seeds ( rai / sarson)

1 tsp coriander-cumin seeds (dhania-jeera) powder

1 spring of curry leaves (kadi patta)

7 to 8 cloves of garlic (lehsun), crushed

1 red chilli

2 tbsp oil

Directions

1. Skin, cut the bananas into medium pieces and soak in water.

2. Cook the banana pieces in tamarind water, salt and 2 cups of water.

3. Grind together the masala ingredients and add the banana pieces and boil for 10-15 minutes.

4. Season with oil, mustard seeds, curry leaves, crushed garlic and red chilies.

5. Serve hot.

Simply Aloo
Ingredients

2 potatoes , boiled and mashed

1 onion , finely chopped

1-2 green chillies , finely chopped

1 tsp mustard (rai / sarson) oil

salt to taste
 1 tsp coriander (dhania) leaves (optional)

1 boiled egg

Directions

1. Combine all the ingredients in a bowl and mix well.

2. divide the mixture into equal sized balls.

3. Serve with hot dal and rice.

Tak Jhal Misti Aloo recipe

Ingredients

1.chotta_spell!_spell! potato (1/2 kg)

2.ginger paste (2 table spoons)

3.ghee (1 table spoon)

4.vegetable_spell!_spell! oil (2 table spoons)

5.lal mirch powder (1 table spoon)

6.lemon juice (2 table spoons)

7.sugar (1 table spoon)

8.salt to taste

9.garam masala for taste

10.water (1/2 cup)

Directions

1. Boil the aloos with pinch of salt and keep aside.

2. Take kadai;heat the ghee and vegetable oil.

3. Pour ginger paste in the oil and then cook it for 30 secs and then add lal mirch powder,

sugar,some pinch of salt and 1/2 cup of water.

4. After 2 minutes when all the masala mix well with the oil then add first the lemon juice

after that aloos and stir well.

5. Add salt and garam masal to taste.

6. Serve with hot luchi/paratha.

alu kalbi
Ingredients

Potato (Alu): 2 large sizes

Onion (Peyaj): 1 medium size

Roasted cumin powder (Jeera guro): 1 teaspoon

Red Chili Powder (Sukhno Lankar guro): 1 teaspoon

Green chili (Kacha Lanka): 2-3

Chickpea (Chana Dal): 1 tablespoon

Coriander leaves (Dhane pata) for garnishing

Salt to taste

Directions

 Soak the chickpeas overnight, or for more than 6 to 7 hours.

 Boil the potatoes without taking out the peel. Alternately you can also bake it in a microwave
oven for 12 minutes.
 After the potatoes are boiled properly, see to it that they are not over boiled, take out the
peels and chop them into 1” length pieces
 Chop the onions very finely, the chilies in small rings
 Add all spices along with the onions, green chili and salt; mix well
 Throw in the chickpeas and tamarind paste, toss it so that it gets evenly mixed
 Garnish with coriander leaves and serve

Alu kumror tarkari

Ingredients

 Pumpkin (Kumro): 100gms

 Potato (Alu): 2 medium sizes
 Onion (Peyaj): 1 small
 Green chili (Kacha Lanka): 2
 Turmeric powder (Halud Guro): ½ teaspoon
 Mustard oil (Sarser Tel): 1 teaspoon
 Salt to taste

Directions
  Heat the oil in a wok
 Sauté the onions in the heated oil and throw in the panch phoron
 Stir for 30 seconds before adding the vegetables
 Put in turmeric powder, salt and the chilies
 Stir for 2 -3 minutes, and add ½ cup of water for the vegetables to get cooked properly
 As the vegetables get cooked properly, take out from flame and serve with roti, paratha or
rice

Aalur Malaikari
Ingredients

Potato (aalu): 8 big ones

Onions (peyaj): 4 medium sized

Ginger paste (aada bata): 2 table-spoons

Garlic (rasun): 6 cloves

Curd (doi): 200ml

Coconut milk (narkeler dudh): 1 ½ cup

Garam masala (only Elaichi and cardamon)

Green chilli (kachaa lanka): 4

Turmeric powder (halud guro): 1 tea-spoon

Coriander leaves (dhone pata): for garnishing

Sunflower oil: 3 table-spoons

Directions

 Cut the potatoes in halves and boil them without peeling. Ones they soften take them out
and peel them off. Keep aside.
 Heat the oil in kadai. Add the elaichi and cardamom, sauté for a minute.
 Add the onions, garlic, and ginger paste. Fry till the onions become golden brown.
 Add the boiled potatoes and fry. Add salt and turmeric powder. You can avoid turmeric if
you don’t want to make the curry colored.
 When the potatoes become half fried add the whipped curd and cook for 2/3 minutes.
 Add coconut milk and leave it for the gravy to become bit dry.
  Garnish with coriander leaves and serve with roti, luchi, parota, or the all time Bengal
favorite rice.

If you don’t want to make it vegetarian , i.e, without onions, then just avoid oinions and garlic.

Dherosh Bhorta
Ingredients

 Fresh okra - 250 gm

 Chopped onion - 2 tablespoons
 Chopped garlic - 1 teaspoon
 Green chili - 2 to 3
 Chopped coriander - 1 tablespoon
 Salt - ½ teaspoon
 Mustard oil - 1 tablespoon

Directions

 Clean the okra under water and cut them into small pieces.
 Boil the pieces, over low heat, in about ½ cup water with green chili, garlic and salt. Cover
the pan.
 Stir occasionally as the okra is getting boiled.

 Turn off the heat once the okra is boiled and the water dries up. Let it cool for a while.

 Mix the onion, salt, coriander with the oil separately.

 Add the mix to the okra and mash completely by hand.
 Serve.

Paka Kolar Dopeaza

Ingredients

 Yellow bananas - 2
 Chopped onion - 3 tablespoons
 Garlic paste - 1 teaspoon
 Ground turmeric - ½ teaspoon
 Chili powder - 1 teaspoon
 Green chili - 3 to 4
 Chopped coriander - 2 tablespoons
 Salt - 1 teaspoon
 Oil - ¼ cup
Directions

 Peel and slice the banana into 1-inch pieces crosswise.

 Fry the pieces lightly mixed with a pinch of turmeric and salt, and keep aside.

 Heat the rest of the oil in the pan and brown the onions.
 Saute with the turmeric, chili powder, garlic, salt and a bit of water.
 Add the fried banana, green chili and coriander to the mix and stir gently over low heat.
 Pour in ½ cup of water and cover. Keep the heat low.

 Turn the pieces over if they start to stick to the bottom of the pan.
 Turn off the heat after 2 to 3 minutes when the gravy thickens.
 Serve hot.

Alu Palong Curry

Ingredients

 Chopped spinach - 4 cups

 Potatoes - 2
 Chopped coriander - 4 tablespoons
 Chopped onion - 4 tablespoons
 Chopped garlic - 1 tablespoon
 Ground turmeric - ½ teaspoon
 Chili powder - ½ teaspoon
 Green chili - 3 to 4
 Bay leaves - 2
 Salt - ½ teaspoon (or, as needed)
 Oil - ¼ cup

Directions

 Peel the potatoes and cut into small pieces.

 Heat oil in a pan and lightly fry the onions, garlic and bay leaves.
 Then add the potatoes, turmeric, chili powder and salt.
 Stir fry for 2 to 3 minutes.

 Add in the chopped spinach, coriander and green chili. Keep frying for another 2 to 3
minutes.
 Pour in 4 tablespoons of water and keep stirring gently over low heat.
  Once the gravy starts to slightly thicken, turn off the heat and serve with rice.

Begun Pora (Rich Roasted Eggplant)

Ingredients
1 medium eggplant (about 1 lb)
2 tablespoons olive oil
1/4 teaspoon kalonji seeds (also called jeera, tastes like onion)
1 to 2 whole green chilies
1 cup onion, finely chopped (about 1 medium onion)
1 tablespoon garlic, minced
1 tablespoon ginger, minced
1 teaspoon seeded, minced fresh green chili
1/4 teaspoon turmeric
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 cup tomatoes, coarsely chopped
Chopped cilantro
Chopped green onions

Directions

Smoke or roast the eggplant: Hold the eggplant over a low open gas flame. Rotate the eggplant 90
degrees every few minutes or so. The skin will gradually darken, the eggplant will start to sag, and
you will notice a pleasant smoky smell. After about 20 minutes or half an hour, when the skin is
completely charred, remove the eggplant from the flame. This step can be done by broiling or
roasting the eggplant in the oven, but you will not get the same smoky flavour which makes this dish
so good. Allow the eggplant to cool, then discard all of the skin, chop the flesh then mash with a
fork.

Heat oil in a skillet over medium low heat. Fry kalonji seeds and whole green chilies for a few
seconds, then add onion and fry until it is richly browned but not burnt. Add chopped green chili,
turmeric, salt, sugar and tomatoes. Simmer, covered, until tomatoes disintegrate into sauce, about
10 minutes.

Add the eggplant and simmer, covered, at least 10 minutes to blend flavours, stirring occasionally to
prevent sticking. Remove from heat. Let stand 15 minutes to help develop flavours. Add cilantro &
green onions. Mix and serve.

Pyanj Koli Chingri Mach diye

Ingredients

1 Bunch spring onions

1 cup of cooked small shrimp ,follow this Shrimp Recipe .

2 medium size potato

1tsp of turmeric powder

1 tsp of red pepper powder

1tsp of salt

1 tsp of cumin seeds for tempering .

1 Tej patta (Bay leaf)

2-3 tbs of mustard oil

Directions

Heat up the mustard oil in kadai or Heavy bottom pan .Temper the oil with cumin seeds,Tej Patta .

Add chopped Potatoes,stir fry them for 2-3 mints ,now add turmeric powder ,Red Pepper powder

,salt and stir for 1 mint.

Now add chopped spring onion and stir them ,cover and cook for 5-7 mints till the spring onions are

cooked .add the cooked shrimp with it also .

Serve with Warm Cooked rice .

Potol Kumror Ghainte

Ingredients 

Potol/Parwal – 6

Cut the two ends of potol and peel the skin at ½ inch while let the other part of peel intact ., This

way it gets 3 marks along the body, now cut rounds of ½ inch .

Kumro ( pumpkin) -10 -15 pieces cut into cubes, If using young Komro let the skin remain as it will be

bright green color indicating the skin is fresh and young, If you get little old one the skin will be

dull brown in color indicating the Komro is old and its better to chop off the skin , this one will be

more sweet in taste .

Aloo ( potato )- 2 medium size potato cut into cubes, If the skin is paper thin let the skin remain

,its more pleasurable to eat potato with skin as the skin is high in mineral content.

Tempering and Flavoring

1 tsp of panch phoron

2 tsp of fresh grated ginger

1 tsp of turmeric powder

1tsp of red pepper powder

1 tsp of salt
1tsp of sugar

3 tbs of mustard oil

½ cup of water

Directions

Heat up kadai and add oil, fry the potol pieces first till slightly brown. Take out in a separate bowl.

Add more oil, temper it with panch phoron ,ginger , add potatoes and komro , fry them at low .

Add salt , sugar , turmeric powder, red pepper powder and fry . Tip – whenever you prepare komro

always add sugar in the curries , it balances the flavor of curry .

Add the fried potol /parwal , add ½ cup of water and then cover and cook for 10 mints .

Open the cover and with the help of spatula / Khunti slightly cut or press the potatoes and komro

to a uniform mushy texture.

Serve with rice or roti .

Borbotir Torkari 

Ingredients

Borboti (Indian Yard Long Bean)-1 bunch cut into 1inch long

Kumro (Pumpkin)– 15-16 pieces

Potato – 2 medium cut into long pieces .

1tsp of panch phoron

1tsp of turmeric powder

1 tsp of red pepper powder

1 tsp of sugar

1tsp of salt

1 bay leaf

2-3 tbs of mustard oil

Ingredients

Heat up a kadai, add mustard oil , temper it with panch phoron , bay leaf , add potatoes and kumro

fry at medium for 3-4mints

Add salt , turmeric, red pepper powder,sugar and stir fry , add booorboti and fry for some time .
Add little bit of water ( in Bengali it goes like “ jol chora deva “), cover and cook for 10 mints at low

till veggies are tender .Take out and serve with bhaat (rice) or chappati .

jhal alu

Measure Ingredient

2 tablespoon
s Vegetable oil

½ teaspoon Black mustard seeds

¼ teaspoon Fenugreek seeds

1 tablespoon Ginger, minced

1 teaspoon Green chile, seeded & minced

¼ teaspoon Turmeric

½ teaspoon Salt

1 dash Cayenne

1½ pounds Potatoes, cooked & cubed

¼ cup Coconut, flaked

1 tablespoon Cilantro, chopped

Directions

Heat oil in a skillet over medium-low heat. Add mustard seeds. As soon as they start to pop, add
fenugreek,ginger,chile & turmeric. 
Stir-fry for 1 minute. Having a lid handy will be useful in preventing the mustard seeds from flying
out of the skillet. 
Add salt, cayenne & potatoes & fry for a minute or so, stirring constantly. Turn heat to low. Add
coconut & cilantro & mix well. 
Remove from heat & serve.

phulcopir chechki
Measure Ingredient

2 tablespoon
s Vegetable oil
 Measure Ingredient

1 each Bay leaf

1 each Dried red chile

½ teaspoon Five spice powder

1 cup Onions, finely chopped

½ teaspoon Turmeric

3 tablespoon
s Ginger, grated

1 teaspoon Green chile, seeded & minced

½ cup Water

Black mustard seeds, ground to a powder, moistened 1 tb water & allowed to sit
1½ teaspoon for 30 minutes

4 cups Cauliflower, cut into floret

  Sesame seeds, toasted

  Cilantro, chopped

Directions

Heat oil & fry bay leaf & red chile until the chile darkens. Add five spice & fry a few seconds
longer. Add the onion & fry for 7 minutes until it is richly browned. Stir in the turmeric, ginger,
green chile & salt. Combine water with mustard paste & stir into the skillet. Add cauliflower.
Cover & simmer until the cauliflower is tender but still firm. Stir occasionally during cooking & add a
small amount of water if needed to prevent sticking. Remove from heat & let stand for 15 minutes.  
Sprinkle with sesame seeds & cilantro. Serve. 

Snacks
Boiled Egg Sandwich
Ingredients
–          Bread slices (Pauruti): 6
–          Eggs (Dim): 3
–          Freshly grounded peppercorn for seasoning
–          Salt to taste
–          Cheese/ Butter or other fat spread
Direction
Hard boil the eggs, and throw away the shell.
Mash the eggs with a fork or potato masher and season accordingly with peppercorn and salt
Spread each bread slice with softened butter
Spread the mashed eggs over 3 of the bread slices and press lightly with the other three
Cut the sandwiches diagonally and serve with chips or tomato sauce

Dimer Vada
Ingredients
Potato (Aalu): 4 or 5 medium size
Egg (Dim): 3
Onion (Peyaj): 1 small
Green chilli (Kacha Lanka): 2
Turmeric powder (Halud guro): ½ teaspoon
Sunflower Oil:  1 tablespoon
Salt to taste
 Direction
Boil the potatoes.
Slice the onion in very small square pieces
Mash the potatoes and add the beaten eggs to it.
Throw in the onions, chilli, turmeric pwder and salt.
Heat oil in a frying pan.
As the oil gets heated, make small discs out of your batter and fry.
Serve as a wonderful starter with tomato sauce or just have it as a side dish with dal on your dinner
table

Egg Chow mein

Ingredients
Chow mein noodles: 2 whole packets
Cauliflower (Ful kopi): 1 medium bowl of small florets
Carrot (Gajor): 2 medium sizes
Green pepper (Capsicum): 1
Potato (Alu): 1 medium size
Onion (Peyaj): 1 medium size
Egg (Dim): 2
Sunflower oil (Sada tel): 2 tablespoons
Soya sauce: 1 teaspoon
Salt to taste
Direction
Cut the vegetables into thin one inch sized pieces
Put in all the vegetables in a deep pan and half boil them
Boil water in a pan and throw in the noodles, take them out just after 2 minutes so that the noodles
do not become too soft
Heat ½ tablespoon of oil in a frying pan and drop the eggs, add a pinch of salt; stir well to make
scrambled eggs, keep aside
Heat the rest of the oil in a wok, throw in the onions and fry till they become golden brown
Throw in the half boiled vegetables along with salt. Fry till they become soft
Add the boiled noodles and stir well so that the noodles get mixed with the vegetables
Pour in the soya sauce and stir again
Take out of flame, garnish with the scrambled eggs and serve with sauce of your choice

Egg Roll
Ingredients
Whole wheat flour (Maida): 1 cup
Eggs (Dim): 2
Onion (Peyaj): 1 medium, chopped finely
Cucumber (Sasha): one-half of a medium sized, julienned
Green chili (Kacha lanka): 2, chopped
Sunflower oil (Sada tel) for frying
Salt to taste
Tomato sauce for seasoning
Direction
Knead the flour well and make two round paratha with it
Beat the eggs with little salt
Heat one tablespoon of oil in a frying pan and add one beaten egg to it, spread it so as to have
almost the same diameter as the parantha
Carefully place the parantha over the half fried omelet and allow it to cook for two more minutes,
turn around the paratha and cook the other side for one minute and take out from the frying pan
Place the egg covered paratha on a flat surface with the egg side up
Add chopped cucumber, chilies and onion at the centre of the paratha to make the filling and pour
the tomato sauce over the vegetables
Roll the paratha and cover half of it with an aluminum foil or kitchen paper and tuck the paper well
so that the roll doesn’t open up
Serve hot with little lemon juice over the filling

Egg Sandwich
Ingredients
Bread (Pau ruti): ½ lb
Butter (Makhon): 2 tablespoons
Potato (Aalu): 4 medium sizes
Eggs (Dim): 4
Green chili (Kacha Lanka): 3 or 4
Salt to taste
Direction
Boil the potatoes and eggs.
Peel out the potatoes and mash in a big bowl.
Mash the eggs along with the potatoes too.
Cut the chili into small rings and add in.
Add salt to taste.
Take two bread slices, apply butter on one side.
Add one tablespoon of stuffing already made to the buttered side of one of the bread slices.
Cover it with the other slice.
Cut the bread slices diagonally to make two triangular sandwiches.
Dimer Devil
Ingredients
For the Potato Mixture: 
Medium size white potatoes - 4, do not use russet potatoes, as they become sticky after boiling,
it's difficult to manage
Vegetable oil - 2 tablespoons
Chopped onion - 1/2 cup
Ginger & garlic grated - 1 tablespoon
Chopped green chilies - 1 teaspoon
Turmeric powder - 1/2 teaspoon
Roasted cumin powder - 1 teaspoon
Garam Masala Powder - 1/3 teaspoon
Salt to taste
Chopped cilantro - 1/2 cup
For the batter :
Egg - 1, lightly beaten
All purpose flour - 4 tablespoons
Cornflour - 4 tablespoons
Crushed peppercorns - 1/2 teaspoon
Baking soda - 1/2 teaspoon
Salt - 1/2 teaspoon
Other Ingredients : 
Hard boiled eggs - 6
All Purpose Flour - 1/2 cup
Bread crsumbs - 2 cups, I used Panko
Peanut/Sunflower oil - for deep fry
Black salt - for sprinkle on the Dimer Devils
Make the Potato Mixture first :
Take the potatoes, peel them and boil them in a pressure cooker. Let the potatoes to cool down, and
mash them. Make sure there is no lumps in the mashed potato.
Now heat oil in a pan, add chopped onion, ginger garlic, green chilies and fry till become light golden
in color.
Add turmeric powder, roasted cumin powder & garam masala powder to the pan and sprinkle some
water to prevent the spices getting burn. Add salt to taste.
Fry for few seconds, and then add the mashed potatoes and mix with the masala mixture well. Fry
the mixture for 10 minutes, stirring constantly.
After 10 minutes, turn off the heat and let the mixture completely cool down to room temperature.
Prepare the Eggs :
In this meantime, cut each hard boiled egg lengthwise and keep aside.
Prepare the batter :
Take all the ingredients mentioned under the heading of Batter in a bowl, and mix well, add little
water, like 1 tablespoon at a time to make a smooth batter.
The batter should be smooth but thick like pancake batter. So add water as much as you want to
make the batter.
Making the Devils :
Let see the potato mixture has been cool down or not.  Add the chopped cilantro to the mixture.
Take each half egg, now cover the half egg with the potato mixture and shape it to a full egg. Make
rest of the devils just like this.
Now it's time to arrange All Purpose Flour on a clean plate, and the bread crumbs on another plate.
Take each devil shaped egg, first roll on the All Purpose Flour, shake the excess flour, and then dip
into the batter, and finally roll into the bread crumbs. Make rest of the devils in this same way.
Now keep the bread crumb coated devils in an airtight container and keep inside the refrigerator
for overnight or at least 4 hours.
Heat enough oil in a deep frying pan. The oil should be smoking hot. Just remove 3-4 egg devils from
the container and add to the hot oil carefully.
Fry till golden brown and take them out of the oil and place on a paper towel. Serve hot by
sprinkling some black salt on the "Dimer Devil" and serve with ketchup and chopped cucumber &
onion.

Kolkata style mixed chowmein

Ingredients
1.Egg noodles 1 packet
2.Chicken boiled and shredded 1/2 cup
3.Prawns 1/2 cup
4.Egg 2
5.Carrot 1 finely chopped
6.Bell pepper 1 chopped
7.Green beans 1/2 cup chopped
8.Cabbage sherdded 1/2 cup
9.Spring onion 1/2 cup shredded
10.White oil
11.2 tablespoon of soy sauce
12.1 tablespoon of chili sauce
13. Vinegar 1 tablespoon
14. Ajinomoto 1/2 teaspoon
Direction
Boil the noodles and keep aside.
Now heat oil in a wok and fry the turmeric & salt marinated prawns and keep aside.After that beat
2 eggs and fry them as scramble egg and keep aside them too.
Now heat some more oil and fry all the vegetables till soften.When the vegetables become soft add
the boiled chicken,prawns and scramble egg and some salt and pepper and boiled noodles and soy &
chili sauce too and stir fry for few minutes.
Now mixed chowmein is ready to serve.

Gola Ruti
Ingredients
1. Maida - 1/2 cup
2. Sooji - 1/2 cup
3. Egg - 1
4. Fennel seeds - 1 tablespoon
5. Salt - 1/3 teaspoon
6. Brown Sugar - 3 tablespoons
7. Green chilies - 2 chopped
8. Cilantro chopped - 4 tablespoons
9. Whole or 2% milk 1 cup
9. Vegetable oil of ghee for frying
Direction
Mix all the ingredients in a large bowl and make a batter like dosa batter and let it stand for 15
minutes.
2. Now heat a large non-stick pan or dosa pan pour 3-4 drops oil and spread the oil all over the
pan and pour 1 large spoon full of batter on the pan and spread it all over the pan. 
3. Let cook both sides till light brown and take out from pan and serve hot with maple syrup or
molasses.

Mughlai paratha
Ingredients
Refined flour (Maida): 1 cup
Eggs (Dim): 2
Grated coconut (Narkel korano): ½ cup
Onion (Peyaj): 1 medium, finely chopped
Ginger Garlic paste (Ada rasun bata): 1 tablespoon
Green chili (Kacha lanka): 2, chopped
Sunflower oil (Sada tel) to fry
Salt to taste
Direction
Sift the flour , add ½ teaspoon of salt to it, pour half-cup of water and knead into a soft dough, use
more water or fry flour to make the dough non-sticky
Divide the dough into four equal portions and shape into balls, keep aside
For the filling, beat the egg in a bowl, add the crushed coconut , ginger garlic paste, chopped onion,
green chilies and salt; mix well
Roll out each ball of dough into a 8 inch diameter paratha and place one-fourth of the filling at the
centre of the paratha
Wrap the filling carefully from all sides to make a square
Heat one tablespoon of oil in a pan and place the paratha carefully in it without letting the filling
come out
Fry well till both the sides become golden brown, use extra oil if required
Similarly make the other three parathas and serve hot with tomato sauce and potato curry
(optional)

Chingri Pakora
Ingredients
oil for frying 
2 green chillies chopped
500 gms shrimps (shelled)
few sprigs coriander leaves chopped
1 tsp ginger paste
2 tsp soy sauce
1 egg
1/2 cup refined flour
2 onions chopped
Direction
Cream the egg, flour and little oil.
Mix in the shelled shrimps, soy sauce, ginger paste, cut coriander leaves and cut onions.
Mix well.
Shape into balls or flat cutlets.
Heat up oil in a kadhai and deep fry the cutlets till golden brown.
Serve as a snack or as a side dish with lunch.

Koraishutir Kochuri
Ingredients
1/4 tsp salt
3 tblsp ghee (melted)
1 cup refined flour
For Filling 
1/4 kg Peas (shelled)
1 inch Ginger
4 small Green Chillies
4 tsAniseeds (saunf)
1/4 tsp Asafoetida
Salt to taste
Ghee to deep fry
Direction
Sift the flour with 1/4 tsp salt.
Mix in 2 tblsp of ghee and knead to a soft dough.
Grind the peas, ginger, green chillies and aniseeds to a fine paste.
Fry the asafoetida till light brown.
Mix in the peas paste and salt.
Fry well till the paste is cooked.
Take off from heat up and let it cool.
Divide the dough into 8 balls.
Press each ball in the centre and fill it with the pea mixture.
Close the opening well and flatten.
Roll out as for puris.
Heat up ghee in a kadhai.
Deep fry the puris on low heat up till golden brown.
Remove and serve hot.

Moghlai Paratha
Ingredients
(For Moghlai paratha)
Maida (refined flour) -1 cup
Refined oil – 10 ml
Eggs – 4 pieces
Salt – ¼ tablespoon
(For Aloo ki sabzi)
Boiled potatoes – 4 pieces (cut in small pieces)
Ginger garlic paste – 1 tablespoon
Red chilli powder – 1 tablespoon
Turmeric powder – ¼ tablespoon
Tomato – 1 piece (chopped)
Onion – 1 piece (chopped)
Salt – ½ tablespoon
Sugar – a pinch
Garam Masala – ½ tablespoon
Mustard oil – 4 tablespoon
Directions
As we need aloo ki sabzi to put as a stuffing along with eggs, we will make the sabzi first. To start
with aloo ki sabzi, heat oil in a pan and put onion paste and ginger garlic paste. Fry for a minute and
then add the potatoes. Fry for few seconds.
Now add tomato, turmeric powder, red chilli powder , garam masala , salt and sugar and mix well. Put
a lid on and cook the sabzi on low heat for 1-2 mintues. Aloo ki sabzi is ready.
To make moghlai paratha, take maida in a bowl, add ¼ tablespoon of salt and 4 tablespoon of oil. Mix
well. Now add required amount of water and make the dough. Wrap the dough in a wet cloth and
keep it for an hour.
Take another bowl, break the eggs and pour into the bowl. Add salt and mix well.
Before cooking the paratha, make 6 small round balls from the dough of equal size. Roll it over like
roti / chappati.
Heat a tawa and brush it with oil. Put the prepared moghlai paratha Then put a layer of whisked egg
in the center. Let it solidify, and then put a spoonful of mashed aloo ki sabzi. Now fold the sides of
the roti to give the roti a square shape and make sure that the filling does not leak out.Carefully
flip on the other side and again apply some oil. Cook till both the sides turn nice crispy brown.
Serve hot with Aloo ki sabzi

Thukpa – Noodle Soup

Ingredients
Oil – 1 tbsp
Garlic – 1 tbsp, minced
Green Chilli – to taste
Onion – 1 small, chopped
Tomato – 1 medium, chopped
Cabbage – 1 cup, chopped
Salt – to taste
Red Chilli Powder – to taste
Garam Masala – 1 tsp
Chicken Masala – 1/2 tsp (optional)
Water – 3 cups
Vegetable Cubes – 1 or as needed
Cilantro – 5 sprigs, chopped
Direction
1. In a pressure cooker, heat Oil on medium heat
2. Add Garlic and Green Chillies Cook for 30 seconds
3. Add in Onions and cook till translucent Mix frequently
4. Add in Tomatoes and Cabbage Mix and cook till the vegetables get soft
5. Add in the dry spices – Salt, Red Chilli Powder, Garam Masala Mix and cook for 30 seconds
6. If you have Chicken Masala, add along with the dry spices
7. Add Vegetable Cube and Water and allow the cube to dissolve
8. Close Pressure Cooker and cook 2 whistles
9. Allow the pressure to release
10. Once safe, open and add chopped Cilantro Adjust spices as needed.

Chicken Hari Kabab with Mustard Sauce

Ingredients
Boneless Chicken 1 kilo
Onion 400 Gms
Ginger garlic paste 2 Tsp
Turmeric powder 4Tsp
Chilli powder 2 Tsp
Cardamom 4-5 pcs
Salt and Sugar to taste
Mustard oil 100 ml
Cashew Nuts 25 Gms
Mustard seeds 20 Gms
Garam Masala(Cloves - 4pcs, Nutmeg -1pc ,Cinnamon, Green Cardmom - 5pcs ,Joetri -1pc,Black paper
6-7 pcs)
Vinegar 1 Teaspoon
Directions 
Marinate the chicken with Salt, Oil, 1 tsp turmeric and chilli powder for 2-3 hrs.
Chop the Onions and keep aside.
Put Oil in the Kadai and heat it.
Fry the garam masalas ( clove, nutmeg, cinnamon, cardamom, joytri, black paper) for a few seconds
and keep aside
Fry the chopped onion in the same oil till slightly brown, remove from heat, let them cool and make a
paste in a blender
Blend the fried cooled down garam masalas too
Make a paste using the cashew nuts and mustard seed with dahi and keep aside
Keep all blended pastes and masalas separately
Now put the ginger garlic paste, dahi and mustard seed- cashew nut paste in oil and stir it.
Put 2 tsp turmeric powder and salt to taste in it. (Be careful while using salt as the chicken is also
marinated with salt)
Fry this until the oil come out and the masala turn brown (This is called ‘bhun-na’ in hindi)
Put the marinated chicken in this masala and cover it, cook on low heat.
After half an hour when the chicken become soft add the garam masala paste and stir well.
Add 1 spoon Vineger. Cook for a while more, when the gravy becomes dry put the onion paste and
again stir and cook for 10-15 mins.
Remove from heat and transfer the chicken into an earthen pot and cover with aluminium foil. Leave
it covered for 15 mins.
Chicken is ready
Serve with rice or roti

Aloo Kabuli
Ingredients
Boiled Potatoes - 4
Cumin seeds - 1 tablespoon
Red chili - 1
Black salt - to taste
Lemon juice - 1/2 lemon
Cucumber - few slices
onion - 2 tabespoon finely chopped
Tomatoes - few slices
Directions
Peel the boiled potatoes and dice them into slices. You can keep the boiled potatoes in refrigerator
for an hour before slicing to make the process easier.
Now take a sauce pan and roast the cumin seeds and red chili on low heat till you get the lovely
aroma of the spices.
Grind the roasted cumin and red chili into powder when they are still a little hot.
Now take a mixing bowl and add the diced potatoes, grounded cumin and red chili powder, salt ,
chopped onion and lemon juice and mix.
Garnish with diced cucumber and tomatoes and serve immediately.

Bengali Malpua
Ingredients
1.Khoya (milk solids) – 100 grams.
2.Flour – 100 grams.
3.Semolina (suji) – 50 grams.
4.Black cardamom – 2 (seeds)
5.Saunf (mouri) – 1 tsp.
7.Milk – 11/2 to 2 cups.
8.Sugar – 2 cups.
9.Water – 1 cup.
10. White oil / Ghee  for deep frying.
Direction
1.In a bowl take khoya,flour and semolina. Add milk little by little and mix well to make a smooth
batter. The batter should be a smooth pouring consistency. Keep it rest for 30 minutes.
2.Now make the sugar syrup. Take sugar and water in a pan. Boil and stir. Simmer to obtain one
thread consistency (or simmer until it reduces to 1/2 its quantity). Keep it aside.
3.Add black cardamom seeds,saunf (fennel seeds) and little milk to the batter, beat well. Heat
enough oil in a frying pan. When hot reduce the heat. Take 1/3 cup of batter, pour circular
movement into the hot oil to form a small circle of 3-4 inch diameter. On medium heat fry till light
brown on both sides. Fry one malpua at a time. Remove the fried malpua from the oil and put
directly in the sugar syrup. Keep in sugar syrup for 5 minutes. Fry all malpuas and keep in sugar
syrup. Shift the malpuas in a serving bowl and garnish with nuts/raisins.

White Chickpeas Fritters

Ingredients
1.White Chickpeas – 200 grams (soaked overnight in enough water)
2.Onion (large) – 1 (chopped)
3.Ginger – 5 grams (chopped)
4.Garlic flakes- 6.
5.Flour (maida) – 2 tbsp.
6.Coriander leaves – 50 grams.(chopped)
7.Baking soda – a pinch.
8.Salt to taste.
9.Sugar – a pinch.
10.Green chilly – 2 (chopped)
11.Roasted cumin powder – 1/2 tsp.
12.Oil for deep frying.
Direction
1.Heat a pan and lightly roast the cumin powder on slow heat. Cover the pan,keep aside.
2.Wash the Chickpeas and drain. In a large bowl add drained Chickpeas,onion,ginger,garlic,green
chilly and coriander leaves. Mix well. Grind the mixture without water. Transfer the mixture to a
bowl. To this add flour,baking soda,salt,sugar and roasted cumin powder. Mix well (do not add water,
the mixture should be dry). Divide the mixture into balls and flatten.
3.Heat oil in a frying pan,when hot reduce the heat. Add the chickpeas balls (5 to 6) and fry until
golden brown on both sides. Increase the heat and take out the fried balls with a slotted spoon and
keep in paper towels to remove excess oil. Repeat the same process with rest of the balls.
Delicious White Chickpeas Fritters is ready, Serve hot with Ketchup/Chutney

Chingri Macher Chop

Ingredients
Medium – de-veined clean Prawns – 500 grams ( Buy the frozen ones – its a pain to clean them)
Two medium onions – chopped
Six cloves of garlic – finely chopped
Fresh Coriander leaves – finely chopped – two table spoon
Two green chillies – finely sliced (with scissors)
Two eggs – as it is.
Three sliced breads – you heard correct.
Two cups cornflakes – hand crushed
Salt – to taste.
White Oil – for frying.
Direction
Soak the breads in water for 5 seconds – gently sqeeze out water – tear them and drop them in a
blender. The prawns should have as little water as possible. Drop everything else in the blender
except cornflakes. Crack the eggs and also drop it in the blender. Add salt to taste.
Blend it till the mixture is smooth – take it out in a foil and arrange small potions – 8 – 10 in a plate.
Sprinkle the crushed cornflakes – turn them and sprinkle other side also. Heat oil and use a flat
spatula to drop them and turn them till brown. Remove and keep aside. For the superfluously health
conscious – you may bake it also in a micro wave without adding any oil till brown – you need to turn
it thrice while baking.
The sweet garlic sauce
Ingredients
1/2 cup rice vinegar
1/4 cup sugar
1/2 cup honey
1/4 cup water
6 garlic cloves, thinly sliced
Red pepper flakes – one table spoon
Red chilli sauce/paste – one table spoon
Mix everything in a small saucepan and bring to simmer over medium heat while stirring to dissolve
the sugar. Once the sugar is dissolved cool it to room temperature – you can do this the earlier day
also. In absence of rice vinegar – use table vinegar – which is light brown in color.
Tartar Sauce – Tartar sauce goes well with any fried fish preparations – a lot of people use olive
and pickles – but this is the purest form of tartar sauce.
Ingredients
1 cup mayonnaise
One small onion, grated
Parsley – one table spoon grated
Capers – one tablespoon grated
Lime juice or lemon juice
Garlic salt – one tea spoon ( if u cannot get used one fat clove of garlic – sliced superfine or paste
and 1/4 spoon of salt)
Mustard Powder/Paste – one tea spoon.
Take a deep breadth and mix everything thoroughly – keep aside – you may have it instantly or later.

Green pea Kachori with rice flour

Ingredients
Chawal ka atta (Rice flour) – 1 cup
Maida (Refined flour) – ½ cup
Green pea – 1 cup
Green coriander leaves – ½ cup chopped)
Green chilies – 2 pieces
Garlic – 4 pods
Hing (Asafoetida) – a pinch
Salt – as per taste
Sugar – ¼ tablespoon
Oil - For frying (Approx ½ cup)
Directions
Combine rice flour with a little less than a cup of water and mix. Make sure there are no lumps.
Heat 1 tablespoon oil in a pan and pour the rice mixture. Increase the flame and keep stirring. Soon
you will see it will reach to a ‘ Halwa’ (dough) like consistency. This will take approximately 1 mintue.
Switch off the gas and pour the rice dough into a large bowl. Add the maida and mix. If required
add some water and knead it into a dough. Cover with a muslin cloth and let it rest for 15 mintues.
In the meantime we can make the stuffing. For this grind green pea, coriander leaves, garlic and
green chillies together without adding any water.
Heat 2 tablespoon oil in a pan and put the hing and grounded green pea paste. Add salt and sugar to
taste and fry on medium heat till the stuffing starts leaving the side of the pan.
Once the dough and the stuffing is prepared, heat oil in a pan on medium flame.
Take small portions from the dough, roll it into ball and fill it with some stuffing. Carefully roll it
over rolling spin to form kachori…..This requires a little expertise and if you are afraid of the
stuffing being spilled over in oil, simply roast the kachori in a pan by brushing a little oil.
The procedure for frying is the same as you fry other types of Kachori. Just let the both side turn
a little brown and you take it out in a plate. Follow it till all the kachoris have been fried.
Serve hot with Butter Paneer.

Macher Chop
Ingredients
500 grams boneless bhetki
2 large potatoes forked and microwaved or cut and boiled and mashed
12 pods of garlic – finely chopped
Two medium to large onions – finely chopped
One and half inch ginger – finely chopped using a mixer – use as little water as possible
Fresh Coriander / Cilantro leaves – finely chopped – two table spoons
Two green chillies – finely chopped – use scissors.
One green lemon – cut in four
Jeera/Cumin Powder – two tea spoonful (not table spoon)
Optional Red Chili Powder – one tea spoons
Black Pepper Powder – one tea spoon
Salt – to taste.
White Oil – Adequate – keep the bottle next to you.
Three egg whites
One tea spoon wheat flour
Bread crumbs in a shallow bowl
Direction
Squeeze the lemon on the fish and add salt and red chili powder and keep aside for marination – 30
mins should be OK.
Heat a skillet – add four tablespoon of oil – heat it up – sprinkle a small pinch of chopped garlic and
wait till you smell them – add the chopped onions and fry them on full heat for 4-5 minutes – reduce
heat and add chopped garlic, ginger, green chillies, jeera powder and keep on stirring for another 2-
3 mins on medium heat.
Drain water from the marinated fish – place them on kitchen paper if required and then add the
fish to the skillet – mix it well with the onions and let the fish break properly. Keep on stirring –
always at medium heat. Stir it for 4-5 mins or till the fish is just cooked – we are not frying fish
-OK. The fish should be white as also the mixture. Add the mashed potatoes – coriander leaves and
mix well and cook for another 3-4 mins. Bhetki takes very little time to cook and so does Butter
fish / Pomfret – other fishes will take more time but the smell of the fish is important. Over
cooking will kill the sptiy of the fish-chop.
Take it down on a shallow plate – add the coriander leaves – mix and check salt and add if required.
Sprinkle the black pepper powder. Roll the mixture into balls or shape them into croquet ( if round
then keep a diameter of two inches, if croquet – then two inches ling while one inches thick) and
keep aside. Fish Chop come in many shapes.
Beat the egg white thoroughly and mix the wheat flour and half a spoon of of salt. Heat Oil in a
shallow skillet ( kadai) so that the chops dip fully. Dip the balls in the egg white and then in the
shallow bowl of bread crumbs . The crumbs should be as fine as possible and stick to all sides. Dip
again in egg ( very fast) and dip back in bread crumbs before you put them in the oil. Don’t bother
about some breadcrumbs going in the egg white – the twice dipping is a technique to make it
crunchier. Do not put too many of the balls ( four should be ok and manageable) in the oil as you
need space to turn them so that all the sides fry well. Once done take them out and place them on
kitchen paper to drain excess oil.
You can have it with Mustard Sauce or Tomato Chili or plain Tomato sauce. Salads can be made with
a mix of sliced onions, thinly sliced beet root, carrots and cabbage – sprinkled with black salt with a
squeeze of lemon.
Tip: Whenever using white oil – always add a little of the strongest herb or spice before cooking –
like whole black pepper for non-veg curries, cumin seeds, garlic, red chili, etc. White oil does not
have a food-friendly flavor on its own. You don’t require to add anything while frying puri or coated
stuff.

Chin-Bengal Chowmein
Ingredients
Noodles- 500g
Onion chopped- 1small
Chopped carrot+beans+capsicum+chilli- 1 medium sized bowl
Egg- 2pcs
Oil- 50ml
Salt & sugar- To taste
Ajinomoto- 3tsp
Dark Soya Sauce- 4tablesp
Cucumber & Onion- For salad
Tomato & Chilli Sauce
Directions
Boil the Noodles in water and then dry up the noodles.
Mix oil thoroughly to the noodles so that the strings remain unattached to each other and keep it
for 3hr to soak the oil.
Now heat the oil in pan add fry the onions along with the chopped veggies till light brown.
Then add the noodles and mix well with the veggies.
To it,add soya sauce,ajinomoto,salt n sugar and mix properly in light hand.
Now make a fried scrambled egg and add to it and take away from the oven.
Garnish it with Salad and Sauce and serve hot with Improvised Chilli Chicken

Improvised Chilli Chicken

Ingredients
Boneless Chicken- 500g
Onion chopped- 500g
Smashed Garlic- 5-6pcs
Egg- 2pcs
Vinegar- 3tablesp
White oil- 200ml
Ajinomoto- 3tsp
Dark Soya Sauce- 4tablesp
Salt & sugar- To taste
Corn flour- 3tablesp
Water-20ml
Green Chilli- 5-6pcs chopped
Directions
Marinate the chicken pieces with vinegar and keep it atleast for 3hrs.
Now after marination time, take the marinated chickens and add bitten eggs to it with little corn
flour to make the batter thick.
Now deep fry all the chicken cubes individually.
Now fry the green chillies first and then add onions in the left over oil till it becomes light brown.
Add smashed garlic and fry well.
Then add the fried chickens to the onion add mix well.
To it,add soya sauce and mix uniformly so the color is evenly distributed.
Now dilute the corn flour in little water and add it to the chicken.
Mix well to make a smooth gravy and take away from the oven.
Decorate it with Onion-Rose and Green chilli and serve hot with Noodles

Gughni Chaat
Ingredients
Safed matar (Dried pea) – 200 grams (Soaked in water overnight)
Onion – 2 medium sized
Ginger garlic paste – 2 tablespoon
Red chilli powder – 1/2 tablespoon
Turmeric powder – ½ tablespoon
Salt – As per your taste
 For garnishing
Onion – 1 piece (finely sliced)
Lemon juice – 1 lemon
Chaat masala – 1 tablespoon
Green coriander leaves – 2 tablespoon (Chopped)
Green Chillies – 2 (Chopped)
Tomato – 1 piece (Chopped)
Directions 
Wash the soaked dried pea with water twice and then put it in a pressure cooker. Add required
water and pressure cook up 3 whistles or until it turns tender.
Heat oil in a pan and add the chopped onions. Fry the onions on medium heat until it turns
translucent. Now add the ginger garlic paste, red chilli powder and turmeric powder and continue
frying the masala till it releases oil from sides.
Now pour the boiled pea along with water and mix. Add salt and let the gravy boil for 2-3 mintues.
Remember, the gravy should not be watery as it will be difficult to serve it as chaat…..So if there is
excess water then increase the flame and allow the water to evaporate. Once the required
consistency is reached, switch off the gas.
To serve the chaat, take small plates or bowls. Pour some Gughni. Garnish it with sliced onions, Some
chopped green chillies, coriander leaves, tomatoes and finally sprinkle some chaat masala over it.
Serve it with a slice of lemon and ask your guests to squeeze the lemon just before having it

Cabbage Pakoda
Ingredients
Cabbage chopped- 250g
Besan- 100g
Green Chilli- 4nos
Powdered Rice or Suji- 5tsp
Salt-1/2tsp
Water- As required
Oil- 150ml
Directions
Mix the cabbage and besan to make a thick paste like.
Heat the oil and fry the mixture making a small flattened round shaped.
Fry it deeply till it turns brown and then serve hot with Sauce.

Kolkata Street Food Ghugni – Curried Dried Yellow Peas

Ingredients
2 cups ghugni chola/ dried yellow peas
½ cup grounded chicken
1 medium size potato
¼ cup chopped onion
4-5 cloves garlic, chopped coarsely
1 teaspoon turmeric powder
1 teaspoon chili powder
1 tablespoon ginger-garlic paste
2 tablespoon cumin seeds, roasted and grinded
3-4 green chilies
4 tablespoons tamarind water
4 tablespoons mustard oil
Salt to taste
Directions
Soak the ghugni beans overnight, cook in a pressure cooker till two whistles. Drain out the excess
water and keep for later use
Cut the potatoes into 1” squares, wash and add a pinch of salt and turmeric.  Heat about 2
tablespoons of oil in a wok, and lightly fry the potatoes. Take out and drain the excess oil on a
kitchen towel
Pour rest of the oil in the same wok. Add the onion and garlic and fry till the onions are translucent.
Add the grounded chicken, all the spices and season with salt. Stir till the oil separates and the
chicken turns a darker shade
Add the boiled ghugni beans and stir for further 2-3 minutes. Pour in about 1 ½ cup of warm water
and cook till half done.
Add the half fried potatoes and cook till its done. Take out from the flame serve hot garnished
with chopped onions, cucumber, roasted cumin powder and tamarind water.
Spicy-Baby-Potatoes-Or-Aloor-Dum-Kolkata-Street-Style
Ingredients
1 kg small baby potatoes, boiled and skinned
4 onions, minced
4 tbsp ginger, minced or pureed
2 tbsp garlic, minced or pureed
4 tbsp coriander powder
4 tbsp cumin powder
3 tsp red chilli powder (dry roast whole red chillies with salt and then grind them into a powder)
1/2 tsp turmeric powder
1 tsp of cumin seeds
2 bay leaves
4 tbsp tamarind paste, (available in bottles in regular supermarkets or with the pulp extracted
after soaking in hot water)
2 tsp rocksalt
1 tsp black pepper powder
1 tbsp white oil
1 bunch of fresh coriander leaves, finely chopped
2 tbsp of lime, squeezed*(preferably Gondhorjaj Lebu or the Bengali Lime but you may use Thai
Kaffir Lime for the aroma)
1 tbsp roasted cumin powder (dry roast whole cumin seeds and then grind them into a powder)
1 tbsp sugar
salt, as per taste
Directions
Heat oil in a deep-walled flat-bottomed deep pan. Add the cumin seeds and bay leaves and let the
cumin seeds sputter.
Add the ginger-garlic mince, and then the minced onions and fry till the onions turn golden brown.
Add all the spices (excepting the tamarind paste) and cook until the oil separates from the mixture.
Blend in the baby potatoes, tamarind paste, salt and sugar and softly mix them into the spices.
Add 2 cups of water and cook in low flame… boil enough so that the spice mixture is absorbed by
the baby potatoes but not so much that the latter breaks up.
Sprinkle with roasted cumin powder and garnish with chopped coriander leaves.
Serve hot or cold – with tooth picks

Lamb Tikia
Ingredients
500g minced lamb
50g ginger and garlic paste
100g chopped onions
100g matar dal (dried peas) soaked and ground
25g chopped green chillies
50g raw papaya paste
salt to taste
Desi ghee (to shallow fry)
Directions
  Mix all the ingredients and keep aside for at least two hours.
2. Divide the mixture into 20 roundels.
3. Flatten them with wet hands and shallow fry in desi ghee.

Chapri : Bangladeshi Savory Pancake

Ingredients

 1 cup whole wheat flour

 ½ cup rice flour
 1 egg
 ½ teaspoon garlic paste
 ½ teaspoon turmeric
 ½ teaspoon cumin powder
 1 cup cilantro, chopped
 ½ cup onion, chopped
 2 green chili, chopped
 1½ cup water
 Salt, according to taste
 Oil, to brush or spray on pan

Directions

1. Whisk together egg, garlic paste, turmeric, cumin powder.

2. Add both flour kinds to the mix. Add water. Batter should be slightly lumpy.
3. Add all other ingredients.
4. Heat a griddle/fry pan on medium high heat and spray/brush oil.
5. Pour about ¼ cup of batter onto the griddle.
6. Once bubble starts forming, flip and cook the other side.
7. Once both sides are cooked, stack on a plate to serve.

Notes

Each chapri takes about 2-3 minutes in total depending on the size. 
To achieve a lumpy batter, adjust with little more water or flour if necessary.

Egg
Dimer tarkari
Ingredients
Eggs (Dim): 4
Potato (Alu): 2 medium sizes , cut into quarters
Onion (Peyaj): 1 medium size, chopped finely
Ginger- garlic paste (Ada-rasun bata): ½ teaspoon
Garlic (Rasun): 3-4 cloves
Garam Masala: ½ teaspoon
Chili powder (Sukhno lankar guro): ¾ teaspoon
Turmeric powder (Halud guro): ½ teaspoon
Mustard oil (Sarser tel): 1 tablespoon
Direction
Boil the potatoes and eggs for 10 to 12 minutes, or till the eggs are hard boiled
As the eggs are boiled, take out the shells and keep aside
In a wok heat half of the oil and fry the eggs and potatoes separately. Do not over fry, just fry till
a golden layer is formed over the eggs and potatoes. Keep aside
Pour in the rest of the oil in the wok, and sauté the onions
Throw in the garlic cloves and ginger garlic paste to the sautéed onions and fry for 1 minute over
medium flame
Add the spices excepting garam masala and fry for half a minute more
Pour in 1 cup of water, or if you want more gravy then pour more
Let the curry gets cooked and thickened
When the curry is of your wanted consistency carefully drop the eggs and cook for 2 to 3 minutes
Sprinkle the garam masala and take it out of flame

Deemer Curry
Ingredients 
4 Eggs
2 medium or large potatoes (diced)
2 medium or large onions (chopped)
2/3 cloves of garlic (chopped)
Ginger paste
Turmeric powder
Red chilli powder
tomato sauce
Salt to taste
Sugar to taste
Mustard oil
A pinch of garam masala
Directions
First, chop the potatoes into 4 pieces.
Boil the eggs and the potatoes till they are cooked.
Peel off the egg shells. Then smear and coat them with little turmeric and salt.
Light the gas and add 2 tsp of oil in shallow fry pan. When it heats up, fry the coated eggs til they
are golden brown. Keep aside.
Then add 1 tsp oil to the fry pan and stir fry the chopped onions and garlic till golden brown. Add
the boiled potatoes.
Add turmeric, ginger paste, chilli powder, salt and sugar to taste and tomato sauce. Mix everything
nicely and add a little water. Cover it up with a lid. When the potatoes become soft, add the boiled
eggs.
When the broth thickens, add a pinch of garam masala.
Turn off the gas and let it cool.
Serve hot with rice.

Bengali Dim–Posto
Ingredients
1.Egg – 4
2.Poppy Seeds – 50 grams.
3.Tomato – 1 (chopped)
4.Onion – 1 (chopped)
5.Garlic paste – 1/2 tsp.
6.Turmeric powder – 1/4 tsp.
7.Chilly powder – 1/2 tsp.
8.Salt to taste.
9.Sugar – a pinch.
10.Oil – 4 tbsp.
11.Ghee – 1 tsp.
12.Raisins – 2 tbsp.
Directions
1.Boil the Eggs in water for 7 to 8 minutes. Let them cool. Take the shell out.Prick the Eggs with a
knife and marinate with 1/2 tsp.of salt and a pinch of turmeric powder.Keep aside. Using water
grind poppy seeds and tomato to a paste. Keep aside.
2.Heat oil in a frying pan. Fry the eggs till light brown, take out from the oil. Add onion in the
remaining oil, fry till brown. Add garlic,chilly,1/2 cup of water and turmeric powder, saute for 2
minutes on slow heat.Add poppy seeds paste, sugar and 1/2 cup of water. Saute for 2 to 3 minutes
with stirring continuously. Add 11/2 to 2 cups of water, let it bring to boil. Add the fried eggs and
salt, cook for few minutes. When the gravy starts thickening add ghee, raisins and remove pan from
the heat, cover and give 10 minutes standing time.
Delicious Dim – Posto is ready, serve with Rice/Roti

Dim Lalbahari
Ingredients
Egg (Dim): 4
Tomato: 2
Onion (Peyaj): 2
Garlic (Rasun): 4 / 6 cloves
Ginger- garlic paste (Aada-Rasun bata): 1½ teaspoons
Turmeric powder (Halud guro): 1 teaspoon
Chili powder (Shukhno Lankar guro): ½ teaspoon
Garam Masala: ½ teaspoon
Sunflower oil (Tel): 2 tablespoons
Salt to taste
Directions
Chop the onions and tomato into small pieces.
Beat the eggs in a bowl; just add ½ teaspoon salt with it.
Heat 1 tablespoon of oil in a wok.
As the oil gets fully heated add the beaten eggs and fry to make a big omelet.
Set the omelet on a dish and cut it into four halves or you may cut it in your own way.
Add the left out oil on the wok and heat.
Add the onion and garlic cloves as the oil gets heated. Sauté until the onions soften.
Add the ginger-garlic paste.
Throw in the tomatoes; add all spices along with salt.
Pour little water if it becomes too dry.
As the gravy starts becoming thicker add the fried pieces of eggs and toggle them in the gravy.
Serve hot with rice, chapathi or roti.
Egg Tomato
Ingredients
Eggs (Dim): 4
Potato (Aalu): 2 medium sizes
Onion (Peyaj): 1 large
Garlic (Rasun):  5 to 6 cloves
Ginger garlic paste (Aada rasun bata): ½ tablespoons
Turmeric powder (Halud guro): ½ teaspoons
Chilli powder (Sukhno lankar guro): 1 teaspoon
Tomato sauce: 1 tablespoon
Garam Masala: ½ teaspoon
 Directions
Cut the potato in large square pieces and the onions also.
Boil the egg and potato together.
De-shell the eggs and cut into halves
Heat oil in a wok and fry the potatoes and eggs separately. While frying the eggs do not toss them
hard else the yolk will come out.
Heat oil in the wok, sauté the onions.
Throw in the garlic and again sauté for a minute or two.
As the onions turn golden brown add the ginger garlic paste, tomato sauce, turmeric powder, chilli
powder, salt, water and cook till the gravy thickens.
Add the potatoes and put in some more water if required.
Add the eggs and toss lightly.
Sprinkle the garam masala and cook for a minute with a lid to retain the smell of it.

Eid Special – Egg Bharta

Ingredients
10 hard boiled eggs
Paste of 2 onion
2 teaspoon ginger paste
2 teaspoon garlic paste
3 tablespoon tomato ketchup
2 large plum tomatoes, you can use the canned ones too
1 teaspoon Cumin powder
2-3 tablespoon MDH Meat Masala
2 teaspoon chopped coriander leaves
½ cup Full fat milk/Cream
Salt to taste
Egg scramble
Directions
Slice the eggs in thin round slices.
Heat oil in a wok and add the onion paste to it.
Fry the onion paste till golden. Add ginger garlic paste and fry well.
Once the paste is well cooked and changes color then add the tomato ketchup and the plum
tomatoes.
Cook well for 15-20 minutes.
Add splashes of hot water whenever necessary but do NOT over flood it.
The main secret it to cook the masala paste. The more gently you cook the better will be the taste.
Add the cumin powder and meat masala, salt and keep cooking for at least 30 minutes, adding
splashes of hot water whenever necessary.
Add the eggs and mix well.
Add the milk (or the cream) and mix well and cook on a high flame to reduce the extra liquid.
Keep stirring otherwise it’ll burn at the bottom.
Add the chopped coriander leaves and mix.
Take off heat once all the extra liquid has evaporated.
Garnish with a few slices of boiled eggs and coriander leaves.
Serve with Naan or Paratha.

Quick Egg
Ingredients
Eggs (Dim): 4
Onion (Peyaj): 1 large, coarsely chopped
Tomato: 1 medium size, chopped
Cilantro (Dhane pata): A small bunch, coarsely chopped
Green chili (Kacha lanka): 2, chopped
Turmeric powder (Halud guro): ½ teaspoon
Sunflower oil (Sada tel): 1 tablespoon
Salt to taste
Directions
Break the eggs in a large bowl along with the turmeric powder and salt, whisk and keep aside
Heat oil in a shallow pan, throw in the chopped onions and sauté for a few minutes till soft
Add the cilantro, tomatoes and green chilies and fry till the oil separates
Pour in the whisked egg and stir continuously till it dries up sufficiently
Take out from flame and serve hot with bread toast

Dim Posto-Sarse
Ingredients
Egg (Dim): 4
Potato (Alu): 1, large
Mustard seed (Sarse): 4 tablespoon
Poppy seed (Posto): 4 tablespoon
Onion (Peyaj): 1, medium
Turmeric powder (Hau guro): ½ teaspoon
Chili powder (Lanka guro): 1 teaspoon
Mustard oil (Sarser tel): 10-12 tablespoon
Garam masala: ½ teaspoon
Salt to taste
Directions
Hard boil the eggs, chop the onions finely, slice the potatoes into long pieces, make a paste of
mustard and poppy seeds together
Heat the half the amount of oil in and fry the chopped onions, keep aside
In the same left over oil fry the eggs, keep aside
Pour in left over oil and fry the potatoes till half fried
In the mean time, mix the chili and turmeric powder to the mustard-poppy paste
As the potatoes get half cooked, pour in the spices and little water, cook till the potatoes are
almost done
Carefully put in the eggs and cook for 2-3mins more, pour in the garam masala powder,  and take out
of flame, garnish with the fried onions
Serve hot with warm rice

Dimer Paturi
Ingredients
1. 4 eggs
2. Green chilies 2 finely chopped
3. Black mustard seeds 1 tablespoon
4. Yellow mustard seeds 2 tablespoons
5. Poppy seeds 1 tablespoon
6. Turmeric powder 1/2 teaspoon
7. Salt as per taste
8. Mustard oil 2 tablespoons
Directions
1. First take a bowl and break 4 eggs into it and very lightly beat them and keep aside.
Now make a paste with mustard seeds, poppy seeds , green chilies & some salt. 
2. Take the lightly beaten eggs and add all the ingredients along with the mustard seed & poppy
seeds paste and gently mix them. But do not beat the egg. Just mix it.
3. Preheat the oven on 350 F. Take a  glass baking pan5"/10" and grease the pan with some mustard
oil. Pour the egg mixture and place the tray into the preheated oven for 45 minutes or until a
toothpick inserted into the center comes out clean.
4. Remove the baking tray and let it set for 10 minutes. After 10 minutes cut the paturi in pieces
and serve with steamed rice.
5. You may use tiffin box to make this recipe. Same way grease the stainless steel tiffin box and
pour the mixture, close with the lid and put the box into a pressure cooker and pressure cook for
30 minutes on medium high heat.

dim Posto
Ingredients The procedure consists of 3 steps:
Boil and marinate eggs.
Soak and paste poppy seeds.
Sautee spices and cook with poppy seed paste and eggs.
Directions
Soak the posto in hot water for about an hour. Or it can be soaked overnight in regular water.
For marinating the hard boiled eggs, cut each egg into two halves.
Add salt
Turmeric powder
Then carefully rub the mixture with the egg halves.
Leave it aside.
For grinding, transfer the soaked posto mixture into a grinder.
Add green chilies.
And salt.
And then grind the mixture into a smooth paste. It may take about 10-15 minutes.
Leave it aside.
For frying the eggs, turn on the stove.
Add oil.
Spread the oil around.
When the oil is hot, carefully add the eggs with the yellow side to the oil.
Stir slowly.
Then carefully turn them over.
Remove them from heat.
And leave aside.
In the same pan, add some more oil.
When the oil is hot add the dry red chili.
Add bayleaf
Add cardamom
Add cloves
Add cinnamon
Stir
After about a minute or two, add the onion
Stir
Fry it till the onion becomes translucent.
Add the ginger paste.
Add chili powder.
Turmeric powder.
Add water.
Add salt.
Cover.
Add the poppy seed paste.
Mix well.
Bring the mixture to a boil.
When the curry attains desired consistency, add the eggs, with the yolk side on top.
Spread one tbsp. of mustard oil.
Turn off the heat.
This completes the dim posto.
Shift to a serving bowl and serve with hot steamed rice.

Sarse Posto Dim – Egg in Poppy Mustard Gravy

Ingredients
4 hard boiled eggs
1 medium potato
2 tablespoon poppy seeds
1 tablespoon white mustard seeds
1 teaspoon turmeric powder
1 teaspoon chilli powder
3-4 green chilli
2 tablespoon mustard oil
Salt to taste
Directions
Peel the shells of f the eggs. Mix with half the chilli and turmeric powder and a pinch of salt
Peel the potato and cut it into thin slices like in alu bhaja
Dry grind the poppy and mustard if using a coffee grinder, and then soak in about 2 tablespoon of
lukewarm water. If you are using a food processor then grind with small amount of water along with
the green chillies
Heat the oil in wok. Lightly fry the eggs, take out of the oil and keep aside.
Add the potatoes to the same oil, season with the spices and salt. Fry till the potatoes look slightly
transparent. Add about 1/2 cup water and let the potatoes get almost cooked.
Pour in the poppy and mustard paste and cook for 3-4 minutes more. Add the fried eggs
Take out of flame and serve with warm white rice or chapatti.

Bengali Egg Curry {Dim Er Dalna}

Ingredients
1. 8 hardboiled eggs
2. 4 medium sized potatoes, peeled and cut into 4 cubes each, keep them in cold water to stop them
from going brown
3. 2 medium sized onions, thinly sliced
4. 1 heaped tea spoon of ginger & garlic paste each
5. 2/3 green chillies, snapped from the middle
6. 2 medium sized, ripe tomatoes, sliced or 1 tea spoon of tomato puree
7. Two tea spoon of turmeric powder 
8. 1 tea spoon of coriander powder & red chilli powder, each
9. 2 bay leafs
10. Half a tea spoon of sugar
11. Salt to taste
12. A generous pinch of homemade garam masala
13. Two table spoons of vegetable/sunflower oil
Directions
1. Hard boil the eggs, takes about 8 to 10 minutes. Once the eggs have boiled and have been peeled,
take a knife and gently slit the egg white in at least 4 places, be careful not to break into the yolk.
This is done to let the spices seep it, also boiled egg whites have a tendency to burst open while
frying if kept whole. 
2. Take one tea spoon of turmeric powder, a pinch of red chilli powder and salt and evenly coat the
boiled eggs.
3. In a deep bottomed pan, heat the oil and fry the eggs till they turn golden brown like in the photo
above. Remove the eggs from the oil and keep aside.
4. In the same pan, in the remaining oil add the sliced onion and the sugar. Fry till the onion turns
light brown. The sugar is added not only to balance the flavours, but also to caramelise the onion.
5. Add the coriander powder, red chilli powder and the turmeric powder and cook till the masalas
are cooked. This will take 5/6 minutes.
6. Next add the ginger and garlic paste and the chopped tomatoes or the tomato puree. Fry till
everything is cooked together nicely and the oil starts to separate from the masala and bubble on
the sides.
7. Now the potato cubes need to be added after draining them. Fry the potatoes for 12/15 minutes
till they start browning along the edges and the pieces turn translucent.
8. At this stage add 2 cups of water, cover the pan and let the potatoes cook.
9. Keep checking and stirring in between, this will take about 20 minutes or so to boil.
10. Add salt according to taste, about one tea spoon should suffice and the fried eggs, mix
everything well, add a little more water if necessary, and let it cook for a further 10 minutes or so.
11. Taste the gravy, adjust the seasoning if needed. I add the green chillies and the generous pinch
of  garam masala at this stage.
12. Mix everything well and let the curry rest for 10/15 minutes before serving with hot, steamed
rice or chapatis.

Dim kosha
Ingredients
Eggs 4 Large potato, peeled and chopped into cubes 1 Oil (mustard or vegetable) 4 tbsps Oil 1 tsp
Chopped onion 1 cup Puréed tomatoes (fresh or store-bought) 1/2 cup Ginger paste 1 1/2 tsps Garlic
paste 1/4 tsp Green chillies, slit (more or less according to your taste) 3 or 4 Paanch-phoron (see
above for recipe) 1/2 tsp Turmeric powder 1/2 tsp Cumin powder 1 tsp Kashmiri chilli powder 1/2
tsp Red chilli powder (if you want more fire in your gravy and mouth!) 1/2 tsp Garam masala 1/4 tsp
Sugar 1 tsp Salt To taste
Directions
Boil and peel the eggs. Score a small “X” on the top of each egg with a knife. Smear a bit of
turmeric powder, salt and a little chilli powder on this and keep aside. Fry the chopped onion in a tsp
of oil till it turns brown at the edges. Let ithis cool and grind to a smooth paste. Heat the oil. Put
the 4 tbsp of oil in a wok and fry the eggs till they turn reddish orange and the skin starts
crinkling. Remove and keep aside. Fry the potatoes in the same oil till they take on a light golden
colour. Remove and keep aside. Put the paanch-phoron masala into the remaining oil in the wok, and
when it gives off an aroma (in a few seconds), add the onion paste and fry for a minute. Add the
tomato purée, grated ginger, garlic paste, and slit green chillies and a little salt and fry this masala
on medium heat, till you see the oil separating from it. Now add the cumin powder, turmeric and
Kashmiri chilli powders. Sprinkle a little water and keep frying the masala on low to medium heat
until the raw smell of the spices disappears and the masala turns a deep red in colour. While it is
cooking, if the masala seems to be drying out (it will then burn), sprinkle some more water as
needed and cook. Add the potatoes and stir to coat them well with the masala. Add a cup of warm
water, increase the heat and let it come to a boil. Add more salt as needed and then turn down the
heat so the gravy simmers. Once the potatoes are done, add the eggs, sugar and garam masala. Let
the gravy simmer and the oil will float on the top. Take the curry off the heat and serve with rice
or rotis.

Dimer Jhol: Bengali Style Light Egg Curry

Ingredients

1. 3 free range eggs

2. 2-3 small potatoes, peeled and cut in half
3. 1 large – medium tomato, grated – about 1/2 to 3/4 cup grated
 4. 2-2.5 inch fresh ginger, pounded well or grated/made to a paste
5. 3 fresh hot chili peppers
6. 1/2 teaspoon turmeric + 1/2 teaspoon turmeric
7. 1 teaspoon red chili powder + a sprinkle of chili powder or cayenne pepper or paprika   (adjust
what you want to use and how much to your needs)
8. salt to taste
9. 1-1.5 tablespoon oil + 2 teaspoons oil
10. fresh cilantro for garnish
11. 3 cups (8 oz. ) water or adjust

Note: Fresh green peas maybe added to this recipe. Add them when you will add the eggs almost
towards the end of the cooking process.

Directions

The eggs should be hard boiled and peeled. After peeling them, make two small slits on the top or
bottom of each egg or on the sides. This will enable some of the flavors of the sauce to seep inside
the eggs.  Sprinkle some salt, little red chilli powder if you want and turmeric powder (about 1/4
teaspoon) on the eggs and rub them in. Set aside.Peel and quarter or half the potatoes. I usually use
2 small potato halves for every egg, but you can use more or less. Sprinkle some salt and about 1/4
teaspoon turmeric on the potatoes and rub them in so they are coated. Set aside.Process the
ginger; either finely grate it or pound it to a paste or use a blender to make a paste. Grate the
tomatoes using a box grater. The tomato can be pureed too, but I like the slightly coarse texture
of the tomato when grated. Combine the ginger and tomato in a bowl and set aside.Combine the rest
of the red chili powder, turmeric powder and salt with about 1/4 cup water and set aside.Heat a
teaspoon oil in a kadai/wok or pan. Carefully place the potatoes in the hot and cook at medium to
high heat until the sides start to brown. Remove with a slotted spoon and set aside.Heat another
teaspoon oil and now place the eggs in the oil. Cook them while turning them around gently onc e in a
while so all the sides turn golden brown. The cooked sides will seem as if the surface has crisped a
little and that is how it is supposed to be. On the other hand if you want the eggs to be be left plain
boiled and not cooked, you may just let them be and skip this step.Heat the rest of the oil. Add the
slit green chili peppers if you are using. Be careful for they will pop in the oil. When the sides of
the peppers brown, add the tomato ginger mix and cook in medium to high heat for 2-3 minutes. A
lot of the liquid will have evaporated. Watch it closely and do not let it dry up. The time is
approximate. Now add the mix of turmeric salt and chili powder with water. Give it a good stir and
cook until most of the liquid has evaporated. The mix would have thickened and oil will start to
separate from the sides of the pan.Add the potatoes and toss well for the mix to coat the potatoes
and cook for about 5 minutes in medium to low heat. Now add about 2.5 – 3 cups of warm water to
the pan/wok and once it comes to a boil, partially cover and cook until the potatoes are very much
near done. Add the eggs and cook for another two minutes and remove from heat. Adjust salt and
garnish with fresh cilantro. Serve with hot steamed rice.

Egg Kalia ( a special bengali egg curry)

Ingredients
Hard Boiled Egg : 3-4
Onion : 2(medium)
Ginger : 1"piece
Garlic : 3 clovesGreen chilli : 1 or 2 ( as per taste)
Tomato : 1(medium)
Turmeric Powder : 2 tsp.
Red chilli powder : 2 tsp.
Salt to taste
Sugar : 1 tsp.
Oil (Mustard oil poreferbly) : 2 tblsp.
Ghee(clarified butter) : 1 tblsp.
Whole garam masala : 2 cardamoms, 4 cloves and 2(1") sticks of cinnamon
Garam Masala powder : 2 tsp.(a grounded powder of cinnamon, cardamom and cloves)
Fresh coriander leaves : a little (to garnish) 
Directions
 Boil the egg in enough water for at least 10 minutes. Take them out, take the shells out,
smear a pinch of salt and turmeric powder over them and keep aside. Cut onions in long, thin
slices. Make a smooth paste of ginger, garlic and green chilli. Chop the tomatoes
 Heat oil in a pan. If using mustard oil, wait until smoke goes off, then add boiled eggs. Fry
until light brown from all sides. Keep them aside.
 In the same oil, throw all whole garam masalas at one time, when they start to splutter, add
thinly sliced onions. Lower the heat and fry onions until it turns brown, then add sugar ( adding
sugar while frying onions, gives the curry a nice golden color). 
 Fry for another minute, then add ginger-garlic-chilli paste. Stir well to mix the paste with
onions, then add chopped tomatoes and turmeric and chilli powder. Add 1 tblsp. of water and
mix spices well. Stir well until tomatoes get soft and oil comes out from the spices.
 Add 1/2 cup of water and add salt to taste. Add fried eggs and let them cook. When gravy
thickens, sprinkle the ghee and garam masala powder over it. Mix well with the gravy and take
the pan off the heat.
 Garnish with fresh coriander leaves.

Egg Curry (Bengali Style)-khana khazaana

Ingredients
 4 hard boiled eggs-shelled.
 1 medium sized potato, peeled and cut into cubes
 3 green chillies slit
 3 tbsp of mustard oil
 1 tsp of turmeric,
 3 tsp of Kashmiri Chili powder
 1 large onion sliced
 1 tsp of cumin seeds
 1 bay leaf
 2 dry red chilies
 1 tsp of ginger garlic paste
 1 tsp sugar
 2 tbsp of tomato ketchup
 2 tbsp of whisked yoghurt
 1 tsp of Dhania-jeera powder
 ½ tsp of garam masala
 Salt to taste
 Coriander leaves to garnish
Directions
1. Take the hard boiled eggs and make slits on them.
2. Coat them in a mixture of turmeric, salt and red chili powder.
3. Fry them in 1 tsp of oil. Take out, when nicely fried.
4. Next add the turmeric, chilli, salt mixture to the cubed potatoes and fry them in this
oil. Take out, when 3/4th fried.
5. In a deep bottomed vessel, take 2 tbsps of mustard oil. Heat it, then add a bay leaf,
2dried red chilies and a tsp of cumin seeds.
6. Once the cumin seeds splutter, add the sliced garlic and fry for a min. Take care not to
burn the garlic.
7. Add a tsp of sugar in the oil.
8. Next add the sliced onions and keep on frying till they change color and become light
brownish. Next add the slit chilies.
9. Add a pinch of turmeric powder, ginger-garlic paste and the tomato ketchup
10. Next add 2 tsps of Kashmiri chilly powder and the yoghurt.
11. Add 1 tsp of Dhania-jeera powder and fry well, adding a little water and fry till oil
starts to separate.
12. Once oil starts to separate, put in the fried eggs and potatoes and mix.
13. Add little Water for gravy, and salt to taste.
14. Once it comes to boil and potatoes are cooked, add ½ a tsp of garam masala.
15. Garnish with coriander leaves and serve hot.

Poached Egg Curry

Ingredients
6 eggs of Chicken
4 Large Tomatoes made to a puree
1 Tablespoon Cooking Oil
2 Large Onion chopped finely
1 Tablespoon Ginger paste 
1 Tablespoon Garlic paste
1 Teaspoon Turmeric Powder
1 Teaspoon Red Chilli Powder 
1 Tablespoon Garam Masala Powder
2 Bay leaves
½ Teaspoon Sugar
Salt to taste
Directions
>Heat Oil in a Wok or Kadai
>Add Bay leaf and chopped Onions
>Sauté till the Onions turn translucent
>Make a paste with Turmeric, Chilli, Garam Masala powder and with Garlic and Ginger paste
>Add this to the sautéed onions and cook for about 5 minutes
>Sprinkle water if necessary to prevent burning
>Add the pureed Tomatoes
>Add salt and sugar
>Add about 400ml water and bring it to boil
>Now reduce the heat
>Carefully break eggs and pour in the boiling gravy
>Do it slowly to avoid too much spreading of the white
>Place all the eggs one by one 
>Cook for about 4 minutes or till the yolk forms a farm a round shape
>Cook little less if you prefer a creamy soft yolk at the centre
>Check seasoning and adjust salt
>Transfer the gravy to a serving bowl and place the eggs on top by a spoon
>Serve hot with steamed rice

Spicy Egg Curry | Egg Masala | Bengali Style

Ingredients
 4 Eggs Boiled
 1 Large Potato [cut into slice]
 2 Medium Onion paste+finely chopped 2 tbsp
 2 tbsp Ginger paste
 1 tbsp Garlic paste
 1 Large Tomato Puree
 1 Large Capsicum [cut into slices]
 2 Bay leaf
 1 tbsp Cumin powder
 1 tbsp Coriander Powder
 1 tbsp Turmeric Powder
 1 tbsp Garam Masala Powder [Cinnamon,green cardamoms,cloves]
 1 /2 tsp Red chili powder/green chili paste
 6 tbsp Mustard oil/White oil
Directions
1. Marinate boiled eggs with little salt ,red chili powder and turmeric powder for 10 mins.
2. Heat mustard oil in a kadai.

3. Fry potatoes with little salt and turmeric powder until golden color.keep aside.

4. Fry eggs until red in color.keep aside.

5. Now in rest of the oil add bay leaf.

6. Add chopped onion and onion paste and saute for a while.

7. Add ginger paste and Garlic paste properly.

8. Now add cumin powder,coriander powder,red chili powder and 1 tsp garam masala and tomato
puree.
9. Add sliced capsicum.

10. Fry until oil comes out.

11. Now add 1 cup warm water and salt to taste.

12. Add fried potato and eggs.

13. Let it bring to boil.

14. Add rest of the garam masala and cover with a lid and give standing time to it.

Dim makha curry

Ingredients & Directions

1. Hard boil and peel eggs, using a sharp knife make gashes on the egg

2. Rub in a little salt and turmeric powder on the egg.

3. Boil potatoes till 50% done. Peel and cut them into large cubes of 2×2 inch size

4. Slice onion lengthwise

5. Chop tomato and coriander leaves finely, store separately

6. Make a paste of green chilli, garlic and ginger

7. In about 25ml of water mix turmeric, red chilli, cumin and coriander powders

8. Heat oil in a heavy bottomed pan, wait till the smoke escapes. Add the eggs and sauté till
golden brown on all sides. Remove and store

9. Add potato cubes and sauté till golden brown on all sides, evenly. Will take about 15 minutes.
 10. Drain and remove. To the remaining oil in the pan add sugar, sauté till it is golden brown

11. Add bay leaves, cardamom, cinnamon and cloves sauté for another 2 minutes

12. Add onion sauté till golden brown

13. Add the ginger/garlic/chilli paste, tomatoes and sauté till oil separates

14. Add the powders masala mix sauté for 2 minutes till raw taste of the masala leaves

15. Add the potatoes and cook till well done

16. Add eggs, sprinkle coriander leaves, remove from fire

17. Serve hot with rice or roti.

Bengali Egg Tadka Dal

Ingredients
Whole Moong Dal 1 Cup Chana dal 1/2 Cup Urad Dal 1 Tablespoon Ginger 1 Garlic 2 Pods Onions 2
Tomato 1 Mustard oil 2 Tablespoons Bay leaf 1 Green Chillies 2 Ghee 2 Tablespoons Asafetida Pinch
Coriander Powder 1 Tablespoon Red chilli Powder 1/2 Teaspoon Bhuna jeera powder 1/2 Teaspoon
Salt To Taste Green Cardamom 2 Pods Sugar 1/4 Teaspoon Dried red Chillies 4 Scrambled eggs 2
Directions
Boil soaked moong dal, chana dal and urad dal in pressure cooker with turmeric and salt. Bring to one
whistle and cook on simmer for 20 min. meanwhile blend ginger, garlic and 1 onion to paste. Chop
another onion and tomato. In a pan heat mustard oil, add pinch of sugar, tejpatta, cardamom,and red
chilies. Add chopped onions, sauté till brown, add ginger garlic onion paste and sauté till oil
separates, add tomato, sauté for 1 min, add turmeric, coriander powder, red chili powder and sauté
for 2 min Add some water to the paste and cook till oil separates. Add garam masala and sauté for
another 1 minute. Now add the boiled dal to this paste , mix and add ½ cup water, cook for 5- 7
minutes, stirring in between to avoid any sticking in the pan and lumps Add scrambled eggs and mix
it , consistency depends upon your taste like thick gravy dal or thin gravy. After adding eggs, and
cooking for 5 min, top it with ghee and if you like- give a tadka of ghee, red chili and asafetida.
Garnish with chopped coriander leaves and chopped ginger.

Dim Bhuna, a Bengali Egg Curry

Ingredients

 8 eggs
 1 tsp olive oil
 2 tbsp ginger garlic paste
  1 tbsp onion paste
 A pinch salt
 Fresh coriander
 2 tbsp olive oil
 4 green chilies
 2 onions, chopped
 ½ tsp paprika
 ½ tsp turmeric
 ½ tsp cumin

Directions

1. Boil the eggs in a pot and rinse. Get rid of the shell and set aside for now.
2. In a pan, heat some oil and fry the eggs just a little bit with a pinch of turmeric and salt.
3. In another pan, heat the rest of the oil and add the onions.
4. Toss around for 1 minute and add the pastes.
5. Add all the spices and salt.
6. Pour ½ cup of water and cover. Reduce the heat to low and cook for 5 minutes.
7. Add the chilies and toss around.
8. Now add the eggs and toss for 2 minutes.
9. Add the coriander.
10. Take off the heat and serve hot.

Bengali Egg Curry in Coconut Milk (Dimer Malai Curry)

Ingredients

 4 Boiled Eggs - shelled - you can use any variety

 3 Medium Boiled Potatoes - taste best with yellow potatoes
 1 Can Coconut Milk - Don't use the coconut milk in carton, this is made using canned milk
 2 Large Onion - thinly chopped
 1 Tbsp Ginger+Garlic Paste - i'm using fresh paste
 Pinch of Sugar - optional
 5 Tbsp Olive Oil
 2 Tbsp Fresh Cilantro - chopped - for decoration
 1 Tsp Coconut Flakes - for decoration
 *** Whole Spices ***
 1 Medium Cinnamon Stick
 3 Green Cardamom
 2 Black Cardamom
 3 Cloves
 *** Powdered Spices ***
 1 Tsp Coriander Powder
 2 Tsp Turmeric - 1 tsp is used to coat eggs+potatoes and 1 tsp for curry
 1 Tsp Garam Masala
 1 Tsp Red Chili Powder
 Salt to taste

Directions

1. In a medium bowl, add eggs, potatoes, pinch of salt, turmeric and 2-3 drops of water and
then lightly mix everything together (coating eggs+potatoes)
2. Heat 2 tbsp of oil in a large frying pan and lightly saute eggs+potatoes to a golden color.
3. Remove and keep aside.
4. In the same pan, add all the whole spices and saute for half a minute on medium heat.
5. Add chopped onions to the spices, mix and cook covered for a minute.
6. To this, now add, ginger+garlic paste, all spices and keep sauteing on medium heat till
mixture turns pink and the onions are slightly cooked.
7. Add coconut milk, mix everything together and cook covered on low heat for 5 minutes.
(stirring in between).
8. Now, add the roasted eggs+potatoes, sugar, saute and cook covered for another 5 minutes.
9. Turn off the heat.
10. Transfer to a serving bowl.
11. Decorate with cilantro and coconut flakes.
12. Serve Hot.

Egg korma
Ingredients:

1. Egg-7/8 pieces(hard boiled)

2. Onion-1 medium(chopped)
3. Onion paste-2 Tbs
4. Garlic paste-1/2 ts
5. Ginger paste-1/2 ts
6. Green chili-5-6 pieces(whole)
7. Cumin powder-1/2 ts
8. Cardamom-4-5 pieces
9. Cinnamon stick-2-3 pieces
10. Plain yogurt-2 Tbs
11. Milk-1/2 cup warm(you may also use coconut milk)
12. Cashew nut paste-1 Tbs
13. Sugar-1 ts
14. Oil-6 Tbs
15. Salt-1 ts or according to your taste
Directions:
1. Heat 2 Tbs oil in a deep pan. Add hard boiled egg and fry a little. Remove egg from the pan
and set aside.
2. Take the yogurt in a bowl and beat it well. Keep that aside.
3. Add the rest of the oil to the pan. Add cinnamon and cardamom. Stir for a while. Add
chopped onion and fry until tender. Add onion paste and stir for few seconds. Add ginger
paste,garlic paste,green chili,cumin powder, salt and stir them. Now slowly add the beaten yogurt
and cashew nut paste and stir the curry continuously. Fry all of them around 2 minutes in medium
heat. Add warm milk and bring it to boil.
4. Add egg and stir well to coat with all spices. Cover the pan and cook for few minutes in low
heat. Add sugar and cook another 2-3 minutes

Egg Cutlet (ডিমের চপ)

Ingredients
1. Egg-3(hard boiled)
2. Potato-2 medium(boiled)
3. Onion-1 small(finely chopped)
4. Green chili-4 pieces(chopped)
5. Coriander powder-1/2 ts
6. Garam masala powder-1/2ts
7. Coriander leaves-2 Tbs(chopped)
8. Egg-1 (beaten)
9. Bread crumb-1 cup
10. Oil for deep frying
11. Salt-1/2 ts or according to your taste
Directions:
1. Boil egg. Remove outer shell and cut into halves. Keep them aside.
2. Peel and boil the potatoes until cook well and mashed it thoroughly. Make sure no chunks
left.
3. Add onion(if you want you can fry the onion to light brown color in oil, this will give your
cutlet a nice flavor),chili,coriander powder,garam masala powder, coriander leaves and salt to the
mashed potato. Mix all of them well.
4. Take small portion of mashed potato and put the half piece of egg inside it and cover fully
with the potato. It gets egg like shape(you can make it your own shape). Make the rest of the cutlet
with the remaining egg pieces.
5. Dip the cutlet in beaten egg and roll over evenly in bread crumb. Keep it freezer for 15
minutes.
6. Heat oil in a pan. Fry till it turns golden brown. Turn over as needed.
7. Remove from the pan and place it on a kitchen tissue to soak extra oil.
8. Now ready to serve your delicious egg cutlet/chop.

Egg-Peas Curry
Ingredients

1. Egg-4(hard boiled and grated)

2. Peas-1/2 cup
3. Tomato-2 large(finely chopped)
4. Onion-1 medium(chopped)
5. Green chili-3 (slitted)
6. Red chili powder-1/2 ts
7. Turmeric powder-1/2 ts
8. Cumin powder-1/2 ts
9. Garam mashala powder-1/2 ts
10. Ginger paste-1 ts
11. Garlic paste-1 ts
12. Cardamom-2 pieces
13. Cinnamon stick-2 pieces
14. Bay leaves-1
15. Oil-around 3 Tbs
16. Salt-3/4 ts or according to your taste
Directions

1. Heat oil in a pan. Saute cardamom,bay leaves and cinnamon stick.Add chopped onion and stir
until onion become tender.
2. Add salt, all powder and paste ingredients; and stir around for around 1 minute. Then add
peas and tomato and stir.
3. Add 1/2 cup water and cover the pan with lid. When water become almost reduced and oil
start to separate from the masala add grated egg and mix it gently with masala in lower
medium heat around 3-4 minutes. Then turn off the heat.
4. Serve your curry with plain rice or ruti or parata.

Mashed Egg
Ingredients
1. Egg-3 large
2. Onion-1 medium (finely chopped)
3. Whole red chili-3-4 pieces or your choice
4. Mustered oil or ghee-1 Tbs
5. Coriander leaves-2 Tbs finely chopped(optional)
6. Salt-1/2 ts or your choice
Directions
1. Boil eggs for 15-20 minutes.
2. Peel, wash and then mash the eggs properly.
3. Heat little bit oil in a pan and fry the whole red chili for around 1 minutes.
4. Then mashed the whole chili and chopped onion with pinch of salt. Then add them in the
mashed eggs, add the mustard oil and salt; and mix all ingredients well.
5. Enjoy with white rice.

Omeletter Jhol or Bengali Omelette Curry

Ingredients

1. Eggs – 3
2. Potato – 1 Large
3. Tomatoes – 2 Large
4. Onions – 2 Large
5. Ginger-Garlic Paste – 1 tbsp
6. Coriander Powder – 2 tsp
7. Cumin Powder – 1 tsp
8. Garam Masala – 1 tsp
9. Red Chilli Powder – 1 tsp
10. Turmeric Powder – 1 tsp
11. Mustard Oil or Vegetable Oil – 2 tbsp
12. Salt to Taste
13. Coriander Leaves for Garnish

Directions

1. Chop the onions and grind the onions into a smooth paste.
2. Peel and dice the potato.
3. Heat the oil and add the potato pieces.
4. Sauté for 3-5 minutes.
5. Add the onion paste and fry for 5 minutes.
6. Add ginger-garlic paste.
7. Fry for 2 minutes.
8. Add garam masala, chilli powder, and turmeric.
9. Fry for 2 minutes.
10. Purée the tomatoes and add to the fried onion masal.
 11. Fry till the oil leaves the sides.
12. Add 1.5 cups of water and salt.
13. Simmer till the potato cooks and the gravy thickens.
14. In the meantime, make two omelettes using the 3 eggs.
15. Chop each omelette into 2″ pieces.
16. Places the pieces in the gravy and let cook for 5 minutes.
17. Garnish with coriander leaves.
18. Serve hot with rice.

Spicy Curried Egg Omlette

Ingredients

For making the Omelette :

 4 Eggs

 Chopped Onion

 Green Chillies

For Making the Curry:

 Potatoes

 Bay leaf

 Cumin Seeds

 Chopped Onion

 Chopped Green Chillies

 Ginger Paste

 Garlic Paste

 Cumin Powder

 Coriander Powder

 Turmeric Powder

 Red Chilly Powder

 Garam Masala Powder

 Coriander Leaves for garnishing

Directions
1. First break the eggs and then add half a tsp of salt, few onion and few green chillies and

then beat it well. Now in a heated tawa add mustard oil and then the beaten eggs.

2. On low heat, cook it for couple of mins and then fold it and cut it into three pieces. Take

it out.

3. Now for the curry : Add mustard oil and then add the potatoes when oil is hot. Add

little bit of salt and remove the potatoes when done.

4. Now add cumin seeds and bay leaf to sputter in oil.

5. Now add the chopped onion. When onion is light brown then add ginger paste, garlic

paste, and green chillies. Mix it well.

6. Then add the chopped tomatoes and cook it until it is soft and tender.

7. Now add all the spices : cumin powder, coriander powder, turmeric powder, and red

chilly powder and then add little bit of water to avoid spices from burning.

8. Add two glasses of water and then add the potatoes, salt and sugar as per taste.

9. Cover the lid and cook it for about 5 mins. Potatoes are now well cooked and then add

the omlette.

10. Turn off the heat and lastly add garam masala powder.Garnish with few coriander leaves
Egg Pan Cake

Ingredients

1. 100 gm Flour

2. 1 Onion

3. 1/2 Tomato

4. 2 Eggs

5. 2 Green Chillies

6. White Oil

7. Salt

8. Pinch of Baking Powder

9. 1/4 cup Milk

Directions

Chop the Onion , Tomato and Green ChillyMix well salt and pinch of Baking Powder with Flour . Then
add milk , egg and water . Stir wellMix the chopped Onion, Tomato and Green Chillies
Heat oil on non-stick pan and pour the mixture and spread it evenly.
Now serve hot with tomato ketchup

Bengali Egg Curry (Dim er Dhoka)

Ingredients
For the Egg Cake:
Eggs – 6
Red onion – 1 small, finely chopped
Green chilies – 2, finely chopped
Coriander leaves – ¼ cup, finely chopped
Ginger paste – 1tsp
Milk – 3tbsp
Salt – to taste
Baking powder – a pinch
For the Gravy:
Red onions – 1 medium, finely chopped
Tomato puree – ½ cup
Panch phoron – ½ tsp
Ginger + garlic paste – 1tsp
Cashew butter – 2tbsp
Ground cumin – 1 tsp
Ground coriander – 1tsp
Red chili powder – ½ tsp
Sugar – ½ tsp
Salt – to taste
Directions
 To make the Egg cake: Beat the eggs in a bowl. Add all the other ingredients and whisk
until combined. Grease a stainless steel container with cooking spray and pour the egg mixture into
it. Cover and steam in a pressure cooker (without the whistle) for 5-6 minutes from the time it
starts to give out steam. Open the lid after 3 minutes and unmold the cake and cut into bite size
pieces. Set aside.
 To make the gravy: Heat 2tbsp oil in a large sauté pan; add panch phoron and once the
seeds start to splutter, add onions and sauté until lightly browned around the edges.
 Add g+g paste and cook for 1 minute or until they don’t smell raw anymore.
 Next add tomato puree, cover and cook on medium flame for 5 minutes.
 Add spice powders, sugar and salt along with 1 – 1½ cups of water to make the gravy. Let the
gravy come to a simmer, whisk in cashew butter and add chopped egg cake pieces. Simmer the curry
for 8-10 minutes or until the gravy is thickened. Serve with rice or roti.
Spicy egg curry
Ingredients
 Hard boiled eggs: 6

 Onion: 3 cups

 Garlic: 3 tbsp

 Tomato: 2

 Cumin powder: 2 tsp

 Turmeric powder: 2 tsp

 Red chili powder: 2 tbsp

 Kashmiri red chili powder: 1 tsp

 Green chilies: 3-4

 Salt to taste

 Sugar: 1 tsp

 Oil to cook
Directions
1. Boil eggs, peel them, smear with little salt and turmeric powder, keep aside. I like to prick
the boiled eggs with a toothpick or fork, to ensure the eggs get all the flavors from the curry.

2. In a deep pan or kadhai heat a tablespoon of oil, preferably mustard oil. When the oil is hot
fry the boiled eggs over high heat till the surface takes a nice brown color. Take out and keep
aside.

3. In the same pan, add more oil (3 tablespoon), when the oil is hot fry the sliced onion to red.
Make sure the onions are very thinly sliced.

4. As the onion takes a red color add the garlic. I like my garlic to be crushed than paste and I
use my garlic crusher for this. You can use garlic paste or grated garlic whichever suits you. Mix the
garlic and cook for 2-3 min.

5. Add chopped tomatoes. Discard all the seeds from the tomatoes and chop them fine. Add a
pinch of salt, mix well, cover and cook for 5-6 min or till tomatoes are done.

6. Add turmeric powder, cumin powder, red chili powder, kashmiri red chili powder and mix
well. Cover and cook over low heat till oil separates.

7. Add 1/4 cup of hot water, salt and sugar as per taste and the eggs, mix well. Cover and cook
for 4-5 min. Add green chilies. Serve hot with steamed rice or paratha or bread.
 Masoor dal with eggs

Ingredients
 1/2 cup Masoor dal (red lentils)
 1 green chile, slit and deseeded
 1 onion, chopped
 1 tomato, chopped
 1/2 tsp. pureed garlic
 1/2 tsp. pureed ginger
 1 tsp. ground turmeric
 1 1/2 cups water.
 2 tbsp. mustard oil
 1 tsp. ground cumin
 2 eggs, lightly beaten
 salt to taste.
Directions
Put lentils, chile, tomato, 1/2 chopped onion, turmeric, garlic, ginger and water in a pot. Bring to a
boil and simmer for 15 minutes, or until the lentils are soft.

Heat the oil in a wok or frying pan. Add the remaining chopped onions and cumin, stir and fry until
golden brown. Add the eggs and stir fry until the eggs are cooked. Add the lentil mixture, mix well,
and cook for a few minutes. Serve. 

Haser Dimer Khasha 

Ingredients
 Hardboiled eggs, 4
 Boiled and cubed potatoes, 1 large
 Ginger garlic paste, 1 tbsp
 Minced onion, 2 tbsp
 Turmeric powder, 2 tsp
 Red chili, black pepper, cumin, coriander seeds paste,1 tbsp
 Whole garam masala [1 inch cinnamon, clove, and cardamom], 2 each
 Bay leaves and whole dried red chili, 1 each
 Salt and sugar, eatingto taste
 Mustard oil, 2 tbsp
 Whole green chili and coriander leaves for garnishing, optional
Directions
1. At first pierce the eggs with a fork and season the eggs and cubed potatoes with salt and
turmeric. Heat oil in a deep pan, fry the seasoned eggs until golden brown, keep aside.
2. In that same pan add bay leaves and whole red chili, add whole garam masala. Now add
minced onion, add salt and sugar, fry a little. Add ginger and garlic paste, fry until changes color.
Now add cubed potato. Mix well.
3. Now add masala paste and 2 to 3 tsp hot water. Mix well, keep the fire simmer and wait
until oil oozes out. Now add fried eggs mix and put off the fire. Add coriander leaves and green
chili. Cover for a few minutes. Duck egg masala is ready to be served by then, serve this dish with
any type of rice or bread as a complete planned food.

Fish Roe/Eggs Spicy Curry- Mach’er Dim’er Jhal

Ingredients
To marinate fish roe/egg
2 tsp of grounded turmeric
Salt as per taste
Few tsp of flour to coat the fish caviar/eggs.

For the gravy

2 tsp of grounded red pepper
1 tsp of salt or to taste
1 tsp of grounded turmeric
3-4 green chilies
2 medium size potatoes
1 tomato chopped finely
3-4 tbs of mustard oil
Directions
 Usually while frying fish caviar/roe/eggs in hot oil, you need to be cautious as they tend to
tear out and scatter while frying or popping out with great speed and may catch you unaware if you
are less attentive. So, it’s better to coat them with few tsp of flour and then deep fry them
covered at med-low flame.
 Marinate the fish caviar/eggs with grounded turmeric and salt.Coat with the
flour/atta/corn flour or besan whatever is available.
 Now heat up a saucepan, add cooking oil and fry the fish eggs slowly at med –low flame
covered each side for about 4-5 mints approx.
 Take out the fish eggs and drain.
 Now add some more oil, add in cut potatoes and fry them well for 2-3 mints at med high.
Add salt.
 Now add about 1-2 cup of water, then add grounded turmeric and red pepper, green chilies
slit in between.A tomato chopped finely adds to the tanginess of the gravy.
 Cover the pan and let it cook well or till the potatoes turn out soft or edible.
 Serve with warm cooked rice or rotis whatever way you prefer eating it.

Dimer Jhal / Bengali Egg curry

Ingredients
4-6 nos. eggs , boiled and peeled
one medium size onion, peeled and sliced
one small tomato, finely chopped
2-3 cloves garlic, crushed
3 nos. green chillies,
1 tsp cumin seeds powder,
1 tsp turmeric powder,
a pinch of red chilli powder,
1/4 tsp sugar,
salt as per your taste,
oil for frying. 
Directions
1. Make a smooth paste of onion and green chillies and keep aside.
2. Mix cumin powder,turmeric powder and red chilli powder adding little water in a bowl and keep
aside.
3. Take a fork or toothpick and prick all the eggs carefully.
4. Heat oil in a deep bottomed pan or kadai, add little turmeric powder and salt and then add eggs
and fry carefully while turning until it becomes golden brown in color. Take out eggs from pan one at
a time.
5. In same oil, add crushed garlic and saute for a minute. When garlic changes to dark color, add
onion and green chillies paste and sprinkle sugar and fry nicely for 5-7 minutes. Cover the pan. 
6. Once oil starts coming out, fry for a minute without covering the pan. Now add spice paste,
chopped tomato and salt and fry for a minute and add little water and cover the pan to cook for 5-7
minutes. 
7. Once tomato gets cooked and add little water. Once boiling , then fried eggs and saute
everything on high flame for some time. Sprinkle water if needed. Serve with hot plain rice or any
kind of paratha.
I wanted to keep little curry with it but you can make it semi-dry too. Again adjust the spice level
as per your taste. Rubbing little corn flour with eggs while frying gives nice color. You can add
spices while frying onion and green chillies too. No need to mix with water before.

Dhaka Dim Curry

Ingredients

 6 boiled eggs, de-shelled and cut into halves.

 2-3 tbsps. Dry coconut powder. (I used dried but you could use fresh)

 1 cup chopped cilantro.

 4-5 Curry leaves.

 5 tbsps. Mustard seeds crushed in mixer (Rai as they call in Bengali)

 2 tbsps. mustard oil or olive oil.

 5-6 dried red Chilis soaked overnight, made into a fine paste.

 3-4 smashed cloves of garlic.

 2-3 tbsps. Finely chopped ginger.

 2 tsps. Red chili powder.

 2-3 tbsps. Garam Masala (All spice) powder.

 1-2 tsps. Turmeric powder.

 3-4 Medium sized red onions, sliced finely.

 2-3 tomatoes finely chopped.

 1-2 tbsps. Tomato paste.

 3-4 jalapeno Chilis, Finely sliced.

 1 tsp. asafetida.

 1 tsp. carom seed powder (ajwain)

 Salt to taste.

 Lemons to squeeze.

Directions

This is a slowly cooked recipe, so you at least need an hour to cook it. I have cooked it in 30 minutes

too. But, the slow cooking for hour and half allows the infusion of flavours and thus tastes better.

 Heat the oil in a stockpot and add the garlic, ginger, crushed mustard (rai peesh ke) seeds,

onions, green chilis to it. Sauté well, until the onions come together.

 Add the shredded coconut to the sautéed onions. Sauté well.

 Add the red chili paste (substitute with sri racha sauce).

 Sauté this mixture until everything comes together.

 Add the tomatoes next along with garam masala, turmeric powder, carom seed powder and

asafetida in it. Sauté well.

 Add tomato paste.

 Add water, cover and allow it to simmer for as long as you can.

 After the gravy cooks completely and gets thick, set aside and cool.

 Blend into a fine paste into the mixer.

 The gravy is ready.

 Add the boiled eggs into the curry and cook together for 2-3 minutes along with curry

leaves and salt. Add water if desired.

Egg Fry (Bengali Dim Bhaja)

Ingredients

2 eggs

 little turmeric powder

 2 medium size onion
 2 green chili
 2 tablespoon of vegetable oil
 1/4 teaspoon cumin powder
 1/4 teaspoon coriander power
 1/4 teaspoon red chili powder
 1 teaspoon whole garam masala (cinnamon, cardamom and cloves)
Directions
1. Take 2 eggs, boil it in enough water and remove the egg shells and keep aside.

2. Take a non-stick frying pan, heat 2 tablespoon of vegetable oil and fry the boiled egg  with little
salt and little turmeric powder, till it become golden brown in color. Keep aside.

3. Cut 2 medium size chopped onion in thin long size pieces and 2 chopped green chili.

4. In same frying pan and in the same oil, add little more oil if required, put whole garam masala
along with the onion pieces and green chili with salt to taste and little turmeric powder fry it till it
become brown in color.

5. Now add 1/4 teaspoon cumin powder, 1/4 teaspoon coriander power and 1/4 teaspoon red chili
powder with little water mix it well in a small bowl. Put it in the pan (step 4) and fry it till oil
separates from masala.
6. Put the fried eggs (step 2) in the pan and mix well.

Steamed Egg (Bhapa Dim)

Ingredients
2 Hard Boiled Eggs (preferably duck's eggs)
1&1/2 tbsps Hanged Curd (plain yogurt)
1 tbsp Mustard Paste
3 Finely Chopped Green Chillies (according to taste)
1/2 of a Small Coconut (pounded)
3-4 tbsps Mustard Oil (first heated till smokey, then cooled down)
1 tbsp Fresh Lemon Juice
1 tbsp Finely Chopped Cilantro (coriander leaves)
1/2 tsp Sugar
Salt as per taste

Directions

Shell the eggs and cut each egg into halves. Keep it aside.

In a microoven safe bowl, combine coconut paste, mustard paste, sour curd, lemon juice, chopped
green chillies, cilantro, mustard oil, sugar and salt. Add 2 tbsps water in it. Mix everything nicely.

Now place egg pieces on it. Egg yolk side should touch the gravy. 

Cover it with a lid. Micro it on 100% MW power for 3 minutes. Open the lid, turn the reverse side of
egg pieces (now yolks are on the top).

Again micro for a minute of 100% MW power. Switched off. Keep it as it is inside the oven for 2
more minutes.

Serve hot with steamed rice, pulao as  you like.

Chilly Egg Potato

Ingredients
3 Potatoes
1 lightly beaten Egg
1/2 tsp Cumin powder
1/2 tsp Chilly powder
1/4 tsp Turmeric powder
1 tsp minced Ginger
1 tbsp minced Onion
1/2 tsp Garam masala
1/2 tbsp chopped cilantro
1 tbsp Oil
Salt to taste
Directions
1.Boil, peel and cut into cube the potatoes.
2.In a pan heat oil, add the onion, ginger and saute until onion turns to light brown.
3.Add the cumin, chilly, turmeric powder, salt and fry for couple of minutes.
4.Add the potatoes and fry for 4-5 minutes until turns to light brown.
5.Pour the egg over potatoes and stir well for 2-3 minutes.
6.Garnish with cilantro and serve hot. 

Doi Dim -- Eggs in a Yogurt Sauce

Ingredients
Cook 6 eggs so that they are hard-boiled. Then peel them. Score the tip of the eggs and rub
them with a little turmeric and saltMake a paste of about 1 cup of chopped red onion. If your
onion paste tends to get bitter fry the onion in a tsp of oil till soft and then make a paste.
Directions

Heat oil in a Kadhai/Frying Pan

Add the eggs and fry them till they are a nice orange-yellow color. I don't fry them too much
because I don't like the skin all crinkled but I do love the gorgeous yellow color the eggs take with
all that light frying with turmeric
Take the eggs out with a slotted spoon and keep aside
Season or temper the same hot oil with 2 Green Cardamom/Elaichi, 2 Clove/Laung, 1/2" or less
thin stick of cinnamon, a small Bay leaf/tej patta (this is actually whole Garam Masala)
When the spice pops add the Onion paste
Fry with 1/2 tsp of sugar till the onion turns a shade of pinkish brown and you see the oil
separating. Remember the onion paste should not burn but should turn a nice shade of lighter brown
with tinges of pink. If you are using fried onion paste, this step will be faster. Approx. 5-6
mins.
Meanwhile in a bowl add 1/2 cup of plain thick yogurt, 1 tsp of Ginger paste, 1 tsp of Red chilli
powder (adjust according to your taste), pinch of Maida/AP Flour, little Turmeric powder and
beat well till the mix is smooth. Note: I feel this dish requires a little heat from the chilli so if you
are not using Red chilli powder compensate with hot Indian Green Chilli
Take the Kadhai/Frying pan off the heat and add the beaten yogurt slowly. Mix with the onion
 paste and return to heat after 30 secs or a minute. At low heat cook the sauce for 3-4
minutes. Note: If you add the yogurt directly when the utensil is on heat the curd may curdle so you
need to do this
Add 1/2 - 1 cup of water
Add salt and 4 slit green chillies(hot Indian green chilli)
At low-medium heat let the gravy simmer till it comes to a boil. Let the gravy thicken to your
desired consistency
Add the eggs, raise the heat and cook for a couple more minutes
Add sufficient chopped coriander and you are done. While serving you can slice the eggs in halves
or let them remain whole

Dim Begun

Ingredients and Directions

Chop the aubergine into small, bite-sized cubes and plunge into ice cold water. They tend to rise to
the top, so I stick them in a pot and stick the lid on. This helps them cook later, without just
soaking up all the oil in their pores.In the meantime, chop the onion into small pieces and finely
mince/grate the ginger. Next, bring the oil in a large, preferably non-stick pot to heat and when it’s
hot, add the sugar. As it caramelises, stir in the onion and ginger and saute until golden.Then mix in
the turmeric and jeera powders, and drain and toss in the aubergine pieces. Stir the whole lot well
together, cooking the aubergine. You could lower the heat to a medium and cover the pot, stirring
regularly.In about 10 minutes, the aubergine would have softened but retained it’s shape. Now push
the whole lot to one side of the pot. Then crack the two eggs directly into the pot and gently
scramble them and mix them into the aubergines.To serve, stir in salt to your taste and chopped
red chillies. This is simply divine rolled inside rotis or served as a side dish to rice and dal.

Dim Begun Bahar

Ingredients

 4 Eggs
 1 Eggplant/Brinjal
 1 Large Tomato
 Mustard Oil
 Whole Garam Masala (Cinnamon, Cloves, Cardamom )
 3 Tablespoons Onion Paste
 1 Tablespoon Ginger Paste
 1 Tablespoon Garlic Paste
 Salt
 Sugar
 ¼ Teaspoon Turmeric Power
 1 Teaspoon Red Chili Power
 ½ Teaspoon Paprika/Kashmiri Red Chili Powder
 ½ Teaspoon Kewra Water
 6-7 Tablespoons Curd/Yogurt

Directions

Step 1:
1. Boil & peel the Eggs, then add pinch of Red Chili, Turmeric & Salt to the boiled egg. Heat 1
Teaspoon oil is a pan then add the eggs. Stir for 1 min so that the outside layer of of the eggs
would get nice texture and part of it would be fried (Refer the picture above). Keep them
aside.
Step 2:
1. Cut the Eggplant/Brinjal in 4 long pieces (As shown in the picture). Add pinch of
Turmeric,Salt then shallow them in medium heat. Keep them aside.
Step 3:
1. Make some small holes in the tomato using a fork. Apply a layer of oil on top of it. Heat 1
Tablespoon of oil in a pan in low-medium flame and add the tomato. Stir for few mins, then
cover the pan with a lid for 1 min and stir again. Repeat this process until the tomato is soft,
roasted and partly boiled. The outer layer could be slightly burnt. Please refer the picture
above. Keep them aside.
Final Step:
1. Heat 5-7 Tablespoons of Mustard Oil in a cooking pan in medium frame, once the oil is hot
add the whole garam masala (2 Cinnamon, 3 Cloves, 4 Cardamom ). Add the Onion Paste, Ginger
& Garlic Paste to the oil. Stir them for few mins.
2. Then add Salt ( as per taste ), pinch of Sugar, Turmeric Power (1/4 Teaspoon), Red Chili
Power (1 Teaspoon) , Paprika/Kashmiri Red Chili Powder (1/2 Teaspoon) and stir them for 3-5
mins.
3. Add Curd/Yogurt to the mixture and stir again until the paste starts extracting oil.
4. Add the Egg, Eggplant/Brinjal & Tomato to the mixture and stir them carefully( so that the
eggplant/Brinjal should not get smashed) for 5 mins. (In case the mixture is too dry, sprinkle
little bit of water during cooking this step).
5. At the end, add the Kewra Water, turn of the frame and cover the food with a lid.
6. Open the lid during serving so that you could enjoy the nice essence.

Bengali Egg Curry in Coconut Milk (Dimer Malai Curry)

Ingredients

 4 Boiled Eggs - shelled - you can use any variety

 3 Medium Boiled Potatoes - taste best with yellow potatoes
 1 Can Coconut Milk - Don't use the coconut milk in carton, this is made using canned milk
 2 Large Onion - thinly chopped
 1 Tbsp Ginger+Garlic Paste - i'm using fresh paste
 Pinch of Sugar - optional
 5 Tbsp Olive Oil
 2 Tbsp Fresh Cilantro - chopped - for decoration
 1 Tsp Coconut Flakes - for decoration
 *** Whole Spices ***
 1 Medium Cinnamon Stick
 3 Green Cardamom
 2 Black Cardamom
 3 Cloves
 *** Powdered Spices ***
 1 Tsp Coriander Powder
 2 Tsp Turmeric - 1 tsp is used to coat eggs+potatoes and 1 tsp for curry
 1 Tsp Garam Masala
 1 Tsp Red Chili Powder
 Salt to taste

Directions

1. In a medium bowl, add eggs, potatoes, pinch of salt, turmeric and 2-3 drops of water and
then lightly mix everything together (coating eggs+potatoes)
2. Heat 2 tbsp of oil in a large frying pan and lightly saute eggs+potatoes to a golden color.
3. Remove and keep aside.
4. In the same pan, add all the whole spices and saute for half a minute on medium heat.
5. Add chopped onions to the spices, mix and cook covered for a minute.
6. To this, now add, ginger+garlic paste, all spices and keep sauteing on medium heat till
mixture turns pink and the onions are slightly cooked.
7. Add coconut milk, mix everything together and cook covered on low heat for 5 minutes.
(stirring in between).
8. Now, add the roasted eggs+potatoes, sugar, saute and cook covered for another 5 minutes.
9. Turn off the heat.
10. Transfer to a serving bowl.
11. Decorate with cilantro and coconut flakes.
12. Serve Hot.

Chicken

Chittagong Chicken
Ingredients
2lbs medium size chicken pieces
2 large potatoes, cut into half
½ of an onion, slivered finely
½ onion made to a paste
6 dry red chilies
2 tablespoon whole cilantro seeds
1 teaspoon Kashmiri red chili powder
2 tablespoon garlic paste
1 teaspoon turmeric powder
1/4 tablespoon cashew paste
4 tablespoon mustard oil
1 teaspoon garam masala
Salt to taste
Warm water 
Directions
Dry roast 4 red chilies and the whole cilantro seeds; grind them in a spice grinder.
Put the chicken in a large glass bowl, add half of the roasted spices, and 1 tablespoon garlic paste
massage the chicken with it. Add half the turmeric, little salt and about 1 tablespoon of mustard oil.
Cover with a plastic wrap and marinate for at least an hour or keep it in the bottom rack of the
fridge overnight.
If you have kept the chicken in the fridge, take it out well before you start cooking so that it
comes down to room temperature.
Heat oil in the wok. Add a pinch of turmeric and salt to the potatoes and fry in the oil till they turn
slightly brown in a few places. Take out and keep aside.
In the left over oil add the slivered onions and the 2 red chiles and fry till they turn light brown.
Add the chicken, onion paste, turmeric, chili powder, garlic paste and stir well to mix all the spices
well. Season with salt.
Let the chicken cook over high flame, till the spices turn darker in color. Keep stirring so that it
doesn’t stick to the bottom of the pan.
Pour about 2 cups of warm water to the chicken, and add the fried potatoes. Cook covered till the
chicken is cooked and potatoes are soft. Add the cashew paste and cook for a minute.
Sprinkle the extra dry ground spices and garam masala. Serve with roti or rice.

Tok Murgi
Ingredients
Chicken ( Cut into small pcs.) 01 kg.
Onion Sliced-300 gms
Mustard Oil-50 ml
Jeera Powder-20 gms
Dhaniya Powder-20 gms
Haldi Powder-10 gms
Red Chilli Powder-10 gms
Green Chilli Slit-04 nos.
Tamarind Pulp-100 gms
Ginger Garlic Paste-50 gms
Salt-To taste
Whole Garam Masala-25 gms
Directions
1. In a thick bottomed vessel, pour the mustard oil, garam masala add onion, sauté till golden brown.
2. Add the chicken and sear for 05 mins.
3. Add ginger garlic paste and powdered spices along with the pulp.
4. Cover with lid and allow to cook till tender.
5. Put green chilli slice and salt to taste.
6. Sprinkle with chopped coriander before serving.

Murgir Korma
Ingredients
1kg chicken cut into small pieces
200g tamarind pulp
200g fried onion paste
100g cashew nut paste
50g poppy seed paste
50g ginger and garlic paste
200ml desi ghee
30g whole garam masala
1g saffron
salt to taste
Directions
1. Heat the ghee in a pan and add the whole garam masala.
2. Add the tamarind pulp and the four pastes. Cook on medium flame.
3. Add the chicken and a little water. Season.
4. Cook till the chicken is tender and the gravy is aromatic.
5. Add saffron to finish. Serve with steamed Gobindo Bhog rice.

Chicken-e-Banani
Ingredients
Chicken- 500g
Curd- 100g
Onion chopped- 2big
Ginger+garlic paste- 4tsp
Jaefal & Jaitri powder- 1/2tsp
Garam Masala- 1tsp
Small Cardamom powder- 1/2tsp
Cashew paste- 2tsp
White sesame paste- 2tsp
Oil- 50ml
Salt & Sugar- To taste
Turmeric powder- 1/2tsp
Red Chili powder- 2tsp
Directions
First marinate the chicken with cashew paste, sesame paste, curd, turmeric, chili powder, jaefal-
jaitri, ginger+garlic paste and cardamom powder for at-least 3 Hrs.
In a hot pan add oil and to it fry the chopped onion till it becomes crispy golden brown.
Now in the fried onion add the marinated chicken and mix well.
When chicken tenders and oil starts coming by the sides, add salt, sugar and garam masala and mix
well.
When all are well cooked, take it off the oven and serve hot with Lacchha Paratha.

Dak Bungalow Murgh

Ingredients
Chicken- 1 kg
Boiled eggs- 3
Potatoes- 2
Onions- 3
Cinnamon- 1 inch long stick
Cloves- 5
Green cardamom- 3
Bay leaf- 2
Black cardamom- 2
Cumin seeds- 1 tsp
Turmeric powder- 1 tsp
Chili powder- 1 tsp
Kashmiri chili powder- 2 tsp
Coriander powder- 1 tbsp
Curd- 5 tbsp
Salt- to taste
Ginger garlic paste- 3 tsp
Green Chili paste- 2 tsp
Mustard oil- 6 tbsp
Green chilies slit- 5
Directions
Marinate the boiled egg and potatoes in turmeric powder and salt. Set aside for 30 minutes and
shallow fry them in 2 tbsp oil.
Meanwhile fry one onion till brown and make a paste of it with curd. Set this paste aside or
refrigerate it till you use it.
Make paste out of the second onion and marinate the chicken with the onion paste, salt, green chili
paste and ginger and garlic paste.
Marinate the chicken for at least 3 hours or overnight.
Heat mustard oil in a pan if you are using kachi gani heat till it emanates fumes and only then
continue cooking.
Add cumin seeds and all the whole spices cinnamon, cloves, cardamom, bay leaves) and saute them
for a minute or two.
Add chopped onion and saute till the onion is translucent. Now add the marinated chicken along with
the curd-onion paste, spice powders and cook for 10 minutes.
Add a little water if you want thicker gravy. I have this curry with rotis so I don't add much water.
Besides the chicken releases sufficient water to form a gravy.
Once the chicken has cooked add the fried boiled eggs and potatoes and simmer the curry for 5
minutes.
Garnish with slit green chilies and the curry is ready. Serve with rotis or parathas

Murgir Dhapka ( One pot Chicken Curry)

Ingredients
For Marinating the Chicken
1 Kg Chicken cut into pieces
1 Onion chopped
4 Green Chillies
5 to 6 Garlic cloves
1 small piece of Ginger
6 Pepper corn
2 Cloves
2 Cardomom
1 small Pieces Cinnamon
1/2 tsp Coriander Seeds
1 tsp Cumin Seeds
4 tbsp Curd
Salt to taste
1/2 tsp Turmeric powder
1/4 tsp Chilli powder
1 tbsp Mustard Oil
For Cooking the Chicken
Marinated Chicken
1 Small Onion Sliced
1 Tomato Cut into Cubes
6 Small size whole Potatoes peeled
6 Small size whole Onions peeled
2 Green Chillies slit
6 Gralic cloves whole
1 small piece of Ginger Sliced
2 Cloves crushed
2 Cardomom crushed
1 small Pieces Cinnamon crushed
2 Bay Leaves
1/4 tsp Sugar
1 tbsp Mustard Oil
Directions
For Marinating the Chicken.... In a blender, blend the Onion, Green Chillies, Garlic cloves, Ginger,
Pepper corn, Cloves,Cardomom, Cinnamon,Coriander Seeds and Cumin Seeds into a fine paste.
Marinate the chicken with the paste, salt, turmeric powder, chilli powder, salt, curd and mustard oil
for 2 to 3 hours.
For Cooking the Chicken.... Take a deckchi (mud pot or any pot).Add oil, let it heat.
Add the crushed Cardomon, cinnamon, cloves and bay leaves.
Sauté it for 30 seconds.
Add the sliced onion, garlic, ginger and chillies.
Sauté it till the onions are translucent.
 Add sugar and cook till the onions are brown in colour.
Add 2 cups water, cover and simmer for 15 to 20 minutes.
Add the marinated chicken along with the juices. Stir it.
Cover and simmer till the chicken are half done.
Add the whole potatoes, onions and chopped tomatoes.
Put the lid back and cook till chicken and the potatoes are cooked.
Drizzle few drops of mustard oil.
Serve hot with steamed rice.

Chicken Kosha (A Bengali Take on Chicken Achari)

Ingredients
For Marination
2 pounds chicken - I used boneless skinless thighs cut into 2 inch pieces.
1 teaspoon kalonji/onion seeds
1 tablespoon mustard oil (mustard oil is preferred - but, you can use any oil that you are
comfortable with)
1 teaspoon turmeric powder
1 teaspoon chilli powder
1/2 teaspoon salt
1  teaspoon ginger garlic paste
For Achari Masala
5 green cardamoms
5 cloves
1 inch cinnamon stick
1 bay leaf/tejpatta
1 tablespoon fennel seeds/saunf
1 teaspoon cumin seeds/jeera
1 teaspoon mustard seeds
1 tablespoon whole coriander seeds
1/8 teaspoon fenugreek seeds/methi seeds
5 to 6 dries kashmiri chili (you can add more or less as per your spice preference)
1/2 teaspoon asafoetida/hing
For Curry
1 tablespoon mustard oil (mustard oil is preferred - but, you can use any oil that you are
comfortable with)
1 inch cinnamon stick
1 bay leaf/tejpatta
2 big oinions - finely chopped
2 big tomatoes - chopped
1 teaspoon ginger garlic paste
1/2 cup beaten yogurt.
1/2 cup water
salt to taste
chopped cilantro for garnish
Directions
Marinate the chicken pieces with all the ingredients mentioned under the 'for marination' tab and
let it sit for 1 to 2 hours in a refrigerator.
In the mean time - dry roast the ingredients under the 'for achari masala' tab one by one except
the asafoetida. Be careful to roast them on a low medium flame and do not burn the whole masalas.
Once they are cooled down, grind it to a coarse powder in a grinder. over and keep it aside.
In a kadahi or saucepan or Pan - add 1 tablespoon of mustard oil and let it come to smoking point.
Then lower the heat. To this add 1 cinnamom piece and 1 tejpatta. Now add chopped onions and fry
till they turn a golden brown. Now add 1 teaspoon ginger garlic paste and mix till the raw smell goes
off. Then add chopped tomatoes and saute till the oil leaves the sides of the pan. Now get the pan
off the heat and stir in 1/2 cup of yogurt. Mix well. Keep it back on the gas stove and keep mixing -
be careful that the yogurt does not curdle. Now add the masala powder and salt as per taste and
mix well. Add 1/2 cup of water and the chicken pieces. Cover and let it cook for 20 to 30 minutes on
medium flame. Check if the chicken is cooked. Adjust the salt. Garnish with chopped cilantro and
serve with roti or rice.

Doi O KanchaLonka Murgi

Ingredients
Chicken : 1 kg.
Potato : 2, cut into big chunks
Onions : 2, thinly sliced
Green chilli : 4, slitted{use as per your heat tolerance level or depending on how spicy the chilli is
what you're using}
Tomato : 2, medium, chopped
Turmeric Powder : 2 tsp.
Cumin Powder : 2 tsp.
Coriander Powder : 2 tsp. 
Oil : 2 tblsp.
Ghee : 1 tsp.
Garam Masala : 1 cinnamon stick, 3-4 cardamoms, 3 cloves{slightly roasted and grounded}
For Marination :
Yoghurt(doi) : 3/4 cup
Mustard oil : 1 tblsp.
Salt : 1 tblsp.
Spices needed to make paste :
Green chillies(KanchaLanka) : 4{use as per your heat tolerance level or depending on how spicy the
chilli is what you're using}
Ginger : 1 inch pieces
Garlic : 4-5 fat cloves
Coriander leaves : 1/3 cup
Directions
Grind green chillies, ginger, garlic and fresh coriander leaves to a smooth paste in a blender, using a
very little water. Marinate the chicken pieces with the above paste, yoghurt, salt and 1 tblsp.
mustard oil. Keep aside for at least 30-45 minutes.  
Heat oil in a pan, fry the potato pieces with a pinch of turmeric and salt till golden brown. Keep
aside. In the same oil, temper with 1-2 bay leaves, cinnamon and cardamoms, when spices start to
crackle, add slitted green chillies and sliced onions. saute till onions turn golden brown, add a pinch
of sugar at this moment. Fry the onions some more, then add marinated chicken and mix well.
Continue stirring and sauteing for 3-4 minutes or till aromas from raw spices goes away, then add
cumin, coriander, turmeric powder and chopped tomatoes. Mix well everything. Add 1 tso. of sugar
at this time. Saute till tomatoes get mixed with chicken pieces and oil start to separate. It will take
another 5-6 minutes.
Add fried potatoes and stir for another 2-3 minutes, then add about 2 cup of hot water into the
chicken. Let the water boil, then season with salt and cover the pan with lid and in medium flame, let
it cook. When chicken and potatoes are cooked and you have your desired consistency of gravy, add
1 tsp. of ghee and 1 tsp. of slightly roasted garam masala to the curry. Cook for another 2-3
minutes and remove from heat. 
Doi O KanchaLanka Murgi is ready to serve.
chicken Shorshe
Ingredients
The recipe consists of 3 steps
First the chicken is marinated.
Then the spices are sautéed.
And finally the meat and spices and mustard are cooked together to completion.
Directions
To the ashed chicken meat add the lemon juice, turmeric powder, salt, red chili powder and mustard
oil.
Marinate the chicken, cover the pan and leave it aside for an hour or overnight. Then turn on the
stove.
When the pan is medium hot, add mustard oil. Swirl the oil around the pan. Add the dry red chili,
the kalojeera. Stir. Add the garlic and the ginger. Be careful if the mixture splatter. Sautee for a
minute. Then add the marinated chicken. Mix. Continue frying for the next 8 – 10 minutes or till
water evaporates and the chicken pieces acquire brown color. Add some turmeric powder and salt.
Mix. Check to see that the chicken is cooked inside. Then add the mustard powder mixed with
water. Mix well. Add some water if the mixture is too thick and then cover the pan and continue
heating. Remove the cover after about 4 to 5 minutes. Heat the mixture to bring it to right
consistency. Then turn off the heat and cool it down.
You may want to drizzle some raw mustard oil on top. Shorshe chicken cooking is now complete.
Serve the chicken with hot steamed rice or chapatti or Luchi.

Hing Chicken
Ingredients
First, to marinate the chicken add ginger paste, chili paste, turmeric powder, salt, 1 tbsp mustard
oil to the chicken.
Cover it and leave it aside for at least 2-3 hours but ideally overnight.
To cook the chicken, heat a pan over medium high heat and add mustard oil.
Spread the oil around and add the bay leaves, whole cumin seeds, hing
Directions
Now add the marinated chicken
Heat for about 3-4 minutes with occasional stirring.
Then add the tomato, coriander powder, turmeric powder, salt, and optionally, cayenne pepper.
Heat for another 4 -5 minutes then open the cover.
Add sugar.
Cook till the chicken pieces become soft.
Turn off the heat when the desired consistency is achieved.
We usually serve Hing Chicken with hot steamed rice or chapattis.

chicken Jhol
Ingredients
First, we cut and cleaned a whole Cornish chicken, and then separated it into smaller pieces. For
marinating the chicken, add the lemon juice, chopped onion, ginger, garlic, red chili powder, salt and
mMustard oil. Rub the mixture into the chicken well. Cover that up and set it aside for at least an
hour, so that the spices have time to infuse the chicken.
Directions
Add the salt, turmeric and rub them into the potatoes. To a hot pan, add 1 tablespoon of mustard
oil. And when the oil’s hot, add the marinated potatoes. Fry them until they take on a brownish
tinge. Then take them out and set them aside. Add 1 more tablespoon of mustard oil to the pan.
Then add the chicken. Sautee the chicken until all water evaporates and you start to see the oil
separate from the spices, which we call the Kosha or bhuna. When that happens and the chicken
looks pretty much cooked through, take it out and set it aside for a little bit.
Add 3 more tablespoons of mustard oil to the pan, then add the bay leaf, cardamom pods, cloves,
cinnamon and peppercorns. When these spices start to sizzle, add the chopped onion. Sautee until
the onion is golden brown. Then add the coriander powder, chopped tomatoes. And after few
minutes, add the chicken. Sautee until the chicken pieces is well-mixed with the spices, about 3
minutes
Then add enough water until you’ve almost covered up the pieces of chicken . Add the green chilies
and then the potatoes. Cover and let it boil about three minutes, then check to see if the curry is
simmering. Turn off the heat. Add the cilantro for garnish. This completes the chicken jhol
preparation.
It takes about an hour to prepare and serves 4-6 people. We like to eat our chicken jhol with rice
or chapatti.

Chicken Kasha
Ingredients
Chicken -1kg
Curd(doi) – 150gm
Onions(peyaj) – 4 big ones
Garlic(rasun) – 5/6 peeled
Ginger(aada) -10/20gm
Turmeric powder(halud) – 2tsp
Chilli powder(lankar guro) – 3 tsp
Vegetable or mustard oil – 2 big tablespoons
Salt to taste
Directions
First of all clean the chicken very well, let it be under running tap water for at least 5mins. Take
the chicken in bowl and then add the curd, 1 big tablespoon of ginger garlic paste, 2 tea spoons of
chilli powder , 2 tablespoon of onion juice(chop one onion and grind it in a mixer) and salt . Keep it
aside for 30mins.
Heat the oil in a kadai, sauté the chopped onions, and garlic till they become golden brown. Keep
aside one-fourth of the onions for garnishing later. Put in the rest of garlic – ginger paste into the
sautéed onion and ginger, and just fry for a minute or so. Add the marinated chicken to the kadai
and pour 2 cups of water. Put a lid and cook for few minutes.
Check after 5/6mins whether the chicken has become got cooked. If it still seems to be stiff , add
some more water and cook for sometime more.
A great smell will fill up your kitchen when it’s cooked. Turn off the stove. Put the cooked chicken in
a bowl and garnish it with the fried onions.
Enjoy it with rice, chapatti or paratha.

Chicken Zakuitee
Ingredients
Chicken- 1Kg
Chopped onion- 300g
Coconut- 1 grated
Red chilli- 7pcs
Cumin Seed- 1/2tsp
Poppy seed- 1/2tsp
Clove- 5pcs
Cinnamon- 1"
Small Cardamom- 4nos
Saunf(Fennel Seed)- 1/2tsp
Whole Pepper- 1/2tsp
Garlic- 6 clove
Tamarind paste- 2tsp
Salt & Sugar- to taste
Oil- 50ml
Directions
In a tsp of oil, fry all the above spices.
Now along with one onion(whole) and the fried spices, make a uniform paste in a grinder.
Now, from the coconut, make Coconut milk from the half part and keep aside and fry the another
half grated in oil and then grind it to a uniform paste.
Now, make the chicken into small pieces and boil it with salt in water.
Then, fry the remaining onions(chopped) till golden brown.
Then, add the boiled Chicken, grinded spice and coconut paste to it and cook well with Salt and
sugar.
When cooked well, add 1/2 cup of water and cook for another 10 minutes.
Then add the coconut milk, tamarind paste to it and again cook for sometime till all the ingredients
are well cooked.
When the gravy becomes thick, take it off the gas and Serve hot with Lacchha paratha or Fried
rice.

Bengali Chicken Kosha

Ingredients
Chicken- 1Kg
Chicken Stock- Left after boiling chicken
Chopped onion- 300g
Garlic+Ginger paste- 50g
Tomato Chopped- 3pc
Green Chilli- 4pcs
Coriander Leaf- 1branch
Cumin powder- 1tsp
Coriander powder- 1tsp
Chilli Powder- 1tsp
Garam Masalla- 1tsp
Oil- 50ml
Ghee- 2tsp
Salt & Sugar- to taste
Directions
First, boil the chicken with little salt in minimum amount of water.
Now,heat a pan with oil and add the onions and fry till golden brown.
Now, add the ginger+garlic paste, cumin powder, coriander powder, Chilli powder, salt & sugar,
tomatoes and the Boiled Chicken and cook for 10 minutes.
When oil starts leaving by the side, add the chicken stock and mix well.
When the gravy become thick and dry add the green chillies and the coriander leaves, ghee, garam
masalla and mix well.
When the whole thing becomes dry, serve hot with Fried Rice or Paratha.

Chicken Rezala
Ingredients
Chicken- 1Kg
Onion paste- 4 big
Ginger paste- 5tsp
Garlic paste- 5tsp
Poppy seed paste- 2tsp
Cashew nut paste- 2tsp
Cardamom- 4pcs
Clove- 4pcs
Cinnamon- 2 small bark
Red Chilli whole- 4pcs
Salt & Sugar- to taste
Coconut milk/Curd- 1/2 cup
Ghee- 1tsp
Oil- 5tsp
Water- 1/2 cup
Bay leaf- 2nos
Directions
Add oil in a pressure cooker add whole cardamom, clove, cinnamon & bay leaf and chicken.
Saute the chicken with the spices a little and then add onion,ginger and garlic paste and saute again.
Add salt and sugar, coconut milk, cashew paste and mix well.
Add little water now and close the lid and cook till 2 whistles.
Now in a small pan, heat the ghee.
Add the red chilli to it and take it off the oven within 10 seconds.
Pour the red chilli with ghee on the chicken as toppings and serve hot.

Murg Lajawab
Ingredients
Chicken- 1Kg
Chopped onion- 300g
Chopped Tomatoes- 6 large
Tomato Puree- 1/2cup
Coriander leaves chopped- 1/4cup
Capsicum sliced- 2big
Green chilli sliced- 4nos
Cumin powder- 1tablespoon
Coriander powder- 1tablespoon
Red Chilli whole(crushed)- 4pcs
Kasoori Methi- 1tablespoon
Oil- 40ml
Salt & Sugar- to taste
Fenugreek(Methi)- 1/2tsp
Directions
Boil the chicken with salt and keep aside.
Now, heat a pan with oil and add methi and onions and fry till golden brown.
Then add the tomatoes and cook till it tenders.
Now, add cumin,coriander, red chilli powder, and kasoori methi and cook till flavor comes out.
Now add the chickens and tomato puree and mix well.
Then, add salt and sugar, green chilli and capsicum and cook till all the masallas are mixed with
chicken.
When oil starts coming from the sides, add coriander leaves and mix well.
When all the things are well tendered, serve hot with Fried rice.

Bengali Murgir Jhol (Bengali Chicken Curry)

Ingredients
Chicken – 400 to 500 gms, chopped into bite sized pieces
Onion – 1, finely sliced
Potato – 1, chopped
Ginger Garlic Paste – 2 tsp
Plain Yogurt – 2 to 3 tblsp
Tomato Ketchup – 2 tsp
Turmeric Powder – 1/4 tsp + 1/4 tsp
Red Chilli Powder – 1/4 tsp + 1/4 tsp
Garam Masala Powder – 1/4 tsp
Coriander Powder – 1/2 tsp
Mustard Seeds – 2 tsp
Sunflower Oil – 2 tblsp
Bay Leaf – 1
Cloves – 2
Cinnamon – 1 cm piece, broken
Dry Red Chilli – 1
Coriander Leaves – handful, chopped (to garnish)
Salt as per taste
Optional
Cauliflower – 1/2 cup, chopped
Tomatoes – 2, small, chopped
Directions
1. Combine the yogurt, mustard oil, a pinch of salt and 1/4 tsp of turmeric powder in a bowl.
2. Mix well.
3. Add the chicken pieces and rub gently.
4. Keep aside for 1 to 2 hours.
5. Heat oil in a heavy-bottomed pan over medium flame.
6. Fry the cloves, bay leaves, cinnamon and red chillies for 10 to 15 seconds.
7. Add the onions and potatoes. Saute until onions turn golden.
8. Add the ginger garlic paste and mix well.
9. Cook for a minute.
10. Add the turmeric powder, coriander powder, red chilli powder and little water.
11. Mix again and add the tomato ketchup.
12. Add the marinated chicken pieces and stir well.
13. Cook for 5 minutes.
14. Pour 1 cup of water.
15. Add sugar and little salt.
16. Stir once and cover with a lid.
17. Simmer for 10 minutes.
18. Stir well and cook for another 2-3 minutes or until the chicken is cooked.
19. Add the garam masala powder and stir gently.
20. Garnish with coriander leaves.
21. Remove from flame and serve with rice or rotis.
Tip: Depending on how much gravy you want, adjust
Murgir Jhol
Ingredients
 1 young chicken cut into pieces
 Potato 2 medium size cut into half
 1 medium size Onion finely chopped
 2 tablespoons ginger & garlic paste
 2 ripe tomatoes chopped
 1 teaspoon Turmeric powder
 1 teaspoon Red chili powder
 4 Green Cardamom Pods
 4-5 Clove
 1 Cinnamon Stick
 Salt & sugar as per taste
 4 tablespoons mustard oil
Directions
Clean and wash the chicken in cold water and sieve the excess water and keep aside for 30 minutes.
After 30 minutes take a large bowl and place the chicken pieces into it and marinate it with
turmeric, red chili, chopped tomatoes and 1 tablespoon oil and set aside for 1 hour. 
Now heat the remaining oil in a heavy bottomed pan and fry the potatoes till golden brown and keep
in a bowl. 
In the same oil add the whole garam masala (4 green cardamom pods, 4-5 cloves, 1 cinnamon stick)
and fry till they splattered. 
When they started splattering add the onion and some salt and sugar and cover the pan and simmer
it to make the onion soft. 
When the onion will be soft add the ginger garlic paste and fry for 5 minutes with adding little
water. Now add the marinated chicken and cover the pan and cook the chicken on medium heat for
15 minutes. 
After 15 minutes open the lid and higher the heat to evaporate all the water came out from the
chicken.
When all the water will be evaporated fry the chicken with the masala till oil comes out from the
masala. 
When oil starts coming from the masala add 2 cups of water in to the pan and place all the curry in
a pressure cooker, add fried potatoes and pressure cook with 2 whistles.
If you do not have any Pressure Cooker, cook the chicken curry in the same pan where you stir fried
the chicken with the spices. Add 2 cups of water to the pan and cook the chicken with an airtight
lid on medium low heat for 15-20 minutes, till the chicken and potatoes are tender. 
When the pressure will be out from the cooker open the lid and serve the "Murgir Jhol" with
steamed rice.

Murgir Malaikari
Ingredients
1. Chicken Bone-in pieces - 500 gms
2. Chopped Onion - 2 small
3. Ginger garlic paste - 1 teaspoon
4. Turmeric powder - 1/2 teaspoon
5. Cumin Powder - 1 teaspoon
6. Chili Powder - to taste
7.Tomato, puree - 1 large
8. Kaju - 10 pieces
9. Poppy seed paste - 1 tablespoon
10. Coconut Milk - 1 cup
11. Salt & sugar to taste
12. Cardamom pods - 2, cinnamon stick - 1, cloves - 3, bay leaf - 1, cumin seeds - 1/2 teaspoon
13. Vegetable oil - 2 tablespoons
14. Ghee - 1 tablespoon
Directions
1. Take the chicken pieces, marinate with turmeric, red chili powder and keep aside.
2. Now take a pan and heat oil in it. Add cumin seeds, bay leaf, cinnamon, cloves & cardamom pods.
3. Fry for few seconds, add chopped onion and fry till the onion becomes golden.
4. When the onion is golden, add ginger garlic paste, cumin powder.
5. Sprinkle some water and fry for few seconds till oil oozes.
6. When oil starts oozing, add kaju & poppyseed paste and fry for 5 seconds. Now add the
marinated chicken pieces.
7. Add some salt and cover the pan with lid, cook the chicken for 10 minutes.
8. Open the lid and start frying the chicken pieces with spice mixture.
9. Again oil will start oozing, now add the coconut milk, cover the pan and cook the chicken till it
becomes tender and soft. It will take 15-20 minutes.
10. After 20 minutes, adjust salt & sugar, and serve Murgi Malaikari withany rice items or roti,
parathas etc.

Indo chinese style spicy garlic chicken

Ingredients
For marinade:
1.Boneless chicken 1/2lb or 250gm cut into bite size pieces
2.Ginger garlic minced 1tbsp
3.Egg white of 1 egg
4.Black pepper pwd 1/2 tsp
5.Cornflour 2tbsp
6.Soya sauce 1 tbap
7.Salt to taste
For spicy garlic sauce:
1.Garlic 1 tbsp minced
2.Onion finely chopped 1/2 cup
3.Chili flakes 1tbsp
4.Chili garlic paste 1tbsp
5.Soya sauce 2tbsp
6.Tomato sauce 1/3 cup
7.Ajinomoto 1/2 tsp
8.Cornflour 2tbsp dissolved into 4 tbsp chicken stock
9.Sugar 1tbsp,Salt to taste
10.Spring onion 1/2 cup chopped
11.Chicken stock 1 cup
11.Vegetable oil 
Directions
1>Marinate the chicken pieces  with all the ingredients mentioned for marination.Keep marinated
chicken pieces for 30 mins and after 30 mins deep fry the chicken and keep them on a pepper towel.
2>Take another non-stick pan and heat 2 tbsp of used oil and add minced garlic & chili flakes,sugar
and fry for few secs.
3>Add chopped onion into it and saute for 2 mins.
4>Now add chili garlic paste, soya sauce, tomato sauce & ajinomoto  to it and let the mixture to boil
for 2 mins.
5>Add chicken stock & fried chicken pieces to it and bring the gravy to boil for 5 mins.After 5 mins
add the cornflour dissolved chicken stock and mix the gravy very well to coat the chicken with
sauce.
6>Add the chopped spring onion to it and mix it.
7>Serve spicy chicken with hakka noodle or fried rice.

Whole Chicken Roast with Gravy

Ingredients
1. Whole roast chicken - 2 (around 500 gm)
2. Onion paste- 1 Tbs
3. Ginger paste- 2 Tbs
4. Garlic paste-1 & 1/2 Tbs
5. Green chili paste- 1 Tbs
6. Cashew nut paste- 1 Tbs
7. Coconut paste- 1 Tbs
8. Yogurt (beat with a fork before use)- 2 Tbs
9. Cumin paste- 1/2 Tbs
10. Bay leaf- 2 pieces
11. Cardamom- 3 pieces
12. Black cardamom- 1 
13. Cinnamon (1/2 inch size)- 2 pieces
14. Clove- 4 pieces
15. Salt- 1 ts or to taste
16. Oil- 2 Tbs + 1/2 cup
17. Water- around 2 cups
18. Chopped onion- 1/2 cup
Directions
1. Wash and pat dry the whole chicken. Tie both of the leg with a thread.
2. Take the chickens on a big pan and add all of the ingredients except 1/2 cup oil, chopped
onion and water; and mix them well with the whole chickens.
3. Keep them marinated for around half an hour.
4. Then add the water and put the pan on the stove.
5. Let it cook in a medium heat until the chicken become soft. Then take out the pan from the
heat.
6. Now heat 1/2 cup oil in a large frying pan. Take out the whole chicken from the gravy and
carefully put it in the oil. Fry it until a nice brown color come out on the both side. Fry the other
chicken in the same process and put them back on the gravy.
7. Then add the chopped onion in the oil and fry them until nice golden color come out. Put 1/2
of the fried onion on top of the chicken and save the other half for decoration.
8.  Put the chicken again on stove and cook for another 10 minutes. 
9. Take out the chicken on serving dish, garnish the top with the fried onion and serve.

Shakuntala's Bengali Chicken Royale -- or picnic murgi

Ingredients

Marinate chicken with

5 tbsp fried onion paste
2 tbsp garlic paste
2 tbsp ginger paste
4 green chilli ground or paste(skip if you don't want hot)
1 tsp Turmeric Powder
1/2 tsp Kashmiri Mirch
1/2 tsp Garam Masala Powder
salt
2 tsp Mustard oil
half of a lime juiced
 Directions
Throw in about 4 halved small red potatoes(or 1 large quartered) to the above and toss in along with
spices and chicken.
Also throw in 1 cup of thinly sliced onion to the above and toss along with everything

Now heat some more oil. Mustard oil preferred. I cooked this dish in 3 tbsp of Oil but the original
recipe had suggested more.
Temper the oil with
1 stick of cinnamon
1 Bay leaf
2 black cardamom
2 Clove
2 dry Red Chilli
Paste works well in this recipe but you can also add fresh pureed tomato.
This time around I added 1 tbsp tomato ketchup and 1/2 cup pureed tomato
Fry for 2 minutes and then add the marinated chicken along with the potato and onion. Toss
everything together at high heat for 2-3 minutes. Cook the chicken with frequent stirring at
medium high heat for about 10 minutes.
Now lower the heat, add
about 1/4th cup of chopped coriander, 
6 cloves of garlic, 
4 green chilli slit, 
salt to taste and cover the pan.
At low medium heat let the chicken cook. Remove cover and stir in between. Do not add any water
except for sprinkles if needed. Will take about 30 minutes or more.
Once the chicken is done, remove cover and taste the gravy. Adjust for any spices that is missing.
Serve with slices of red onion and lime

Ma’s Murgir Jhol ~ Chicken Curry Bengali Style

Ingredients

 Chicken, 1 kg., skinned and cut into medium sized piece

 For the marinade:
 Lemon juice, 2 tbsp.
 Mustard oil, 1 tbsp.
 Turmeric powder, 1 tsp.
 Red chilli powder, 1/2 tsp.
 Salt as per taste
 For the gravy (jhol):
 Onions, 3 medium sized, thinly sliced
 Tomatoes, 2 medium sized, grated or puréed
 Potatoes, 2 large sized, peeled and cut into 4
 Bay leaf, 1 no.
 Green cardamoms, 4 nos.
 Cloves, 2 nos.
 Cinnamon, 2 one inch sticks
  Black peppercorns, 1/2 tsp.
 Sugar, 1 tsp.
 Ginger paste, 1.5 tbsp.
 Garlic paste, 2 tbsp.
 Coriander powder, 2 tbsp.
 Kashmiri red chilli powder, 1.5 tsp.
 Turmeric powder, 1/2 tsp.
 Green chillies, 2 nos.
 Mustard oil, about 6 tbsp.
 Water, 4 cups
 Salt as per taste
 Lemon juice, 1 tbsp.
 Coriander leaves for garnishing

Directions

1. Wash and clean chicken pieces. Marinate with all the ingredients for marination for at least
2 hours.
2. Sprinkle a little salt and turmeric powder on the potato pieces. Heat 1 tablespoon of
mustard oil in a pan or kadhai (I used my large pressure cooker). Toss the potato pieces and
fry till them till they turn slightly golden brown in color. Remove and keep aside.
3. Next, add one more tablespoon of oil. Once it heats up enough, add the marinated chicken
pieces. Fry them for about 5 minutes or till the time they start getting the brown color.
Remove from pan and keep aside.
4. Add the remaining 4 tablespoons of mustard oil. Once hot, add the peppercorns, bay leaf,
cardamoms and cinnamon sticks. Next, add the sliced onions and sugar. Cook till they are golden
brown. Next, add the ginger and garlic paste and fry for about a minute. After that, add
coriander powder, turmeric powder and kashmiri red chilli powder. Mix well. Add the tomatoes
along with salt. Cook for another two minutes.
5. Now add the chicken pieces. Mix well. Cook the chicken for about 15 minutes, stirring
occasionally.
6. Add water, green chillies and the potatoes. Mix well. Cook till done. Drizzle lemon juice and
garnish with chopped coriander leaves before serving.

Sunday Special Murgir Jhol or Bengali chicken curry recipe

Ingredients

Marinated chicken: 1 kilo chicken (700 g without feathers) in (1 teaspoon each of turmeric powder,
coriander powder, cumin powder, sugar, salt + 1/2 teaspoon each of red chilli powder and garam
masala powder) mixed in 2 tablespoons of curd or milk + 2 potatoes skinned and cut into 2
(essential)

Directions

 Heat 2 tablespoons of oil in a pressure pan/ cooker

 Once hot add 2 dry red chillies, 2 dry bay leaves and a teaspoon of whole garam masala
 Once this crackles add the paste of 2 medium sized onions. Finely chopped would do too
 Stir till this becomes brown
 Add a tablespoon of ginger garlic paste. Stir till the colour is consistent   (Ginger garlic
DOES NOT go in AFTER the meat unlike what I saw Sanjeev Kapoor do with mutton the other day
on TV!!!!!!!)
 Add the 2 tomatoes pulped in a blender to this. Finely chopped or packed tomato puree
would do too. Stir till colour is consistent
 Add 1 kilo (700 g without feathers, skin. Smaller the better) of marinated chicken and
potato.
 Add some peas if you have them around. Not essential
 Stir for a while till chicken looks a bit cooked
 Top this with a pinch of garam masala powder
 Add half a coffee mug of water to this and shut pressure pan.
 Increase the flame to full
 Wait for 4 whistles. 3 if you don’t want your chicken to be too soft
 Reduce the fame to simmer and keep the pressure pan on for 12 minutes
 Switch off flame. Wait for 5 minutes. Open pan.
 Garnish with some fresh coriander leaves and split green chillies
 Serve with steamed rice

Robibarer Murgir Jhol from my Mother’s Kitchen

Ingredients

 Chicken: 1 kg (12-14 Pieces)

 Potato: 4 (each cut into 4 pieces)
 Curd: 200 g
 Onion: 3 (roughly chopped)
 Ginger Paste: ½ tbsp.
 Garlic Paste: 1 tbsp.
 Tomato: 2 (pureed)
 Cumin Seed: ½ Tsp.
 Cumin Powder: 1 tsp.
 Coriander Powder: 1 tsp.
 Turmeric Powder: 2 Tsp.
 Bengali Garam Masala Powder: 2 tsp.
 Kashmiri Red Chilli Powder: 3 Tsp.
 Bay leave : 1-2
 Dry Red Chilli: 2
 Green Chillies: 2
 Sugar: 1 Tbsp.
 Salt to Taste
 Mustard Oil: 4 tbsp.

Directions
1. Wash chicken pieces thoroughly and pat dry them and marinade with half of the Ginger paste,
Garlic paste, half of the Cumin powder, Coriander powder, Turmeric Powder, pinch of salt, entire
Curd and 1 tbsp. mustard oil for around 8 hours or overnight ( or at least for 3-4 hours).
2. Take 3 tbsp. mustard oil in a deep pan and fry potatoes till those turn Golden Brown in colour
and keep those aside.
3. Temper remaining oil with the bay leaf and dry Red Chillies and Cumin Seed.
4. Add Sugar to the oil and cook till sugar caramelizes and add sliced onions and fry till onions turn
translucent in colour. This step is essential for giving the gravy a rich colour.
5. Add remaining Ginger-Garlic Paste and fry for 2-3 minutes in low flame and add pureed tomato
and again fry for 5 minutes.
6. Add remaining Cumin Powder, Coriander Powder, Turmeric Powder, Kashmiri Red Chilli Powder
and salt and fry for 4-5 minutes in low flame (can add 1-2 tbsp of water in between).
7. Add Marinated Chicken pieces and cook for 10 minutes in low flame till oil separates and chicken
start releasing own water.
8. Simultaneously start boiling around 1.5 litre water in a bowl. And add boiling water to the
chicken mixture.
9. Add Whole Green Red Chillies in the gravy. Green Chillies will provide the gravy amazing flavour.
10. Take one spoonful of gravy and check the spices and if required adjust them accordingly.
11. Cover the pan with a lid and cook in medium flame for around 10 minutes or till chicken soften
completely.
12. Add Garam Masala Powder and give the curry a mix.
13. Switch off the flame and give Murgir Jhol 5 minutes of standing time.
14. Serve Hot Murgir Jhol with Steamed Rice.

Chicken Stew Recipe

Ingredients

One whole chicken (about 850gms after cleaning) with skin, cut into large pieces

Vegetables: English Carrot-cut into 1’ cubes, French Beans- cut into 2’ long, Potato-cut into 1’cube,

Green onions or Scallions Cut into 2’ pieces, Chinese Cabage-4-5 whole leaf

Shallots or small red onions, peeled -keep it whole, 8 of it.

Chinese Garlic-8-9 cloves, unpeeled, Ginger-1’ piece chopped.

White Oil: 1 tbps

Lemon Juice- of half a Lemon

Handful of fresh herbs like Thyme or Parsley-finely chopped

Whole Black Pepper- 1tbps

Bay Leaves-4-5

Salt to taste

Freshly crushed black pepper

Directions

Marinade the Chicken with Salt and Lemon juice, sprinkle the fresh herbs and keep for 30 minutes,

>In a Pressure Cooker, heat oil, put the whole black pepper and bay leaves

>Put the Shallots, Garlic and Ginger, stir well

>Put the Potato cubes, Carrots, French Beans and keep on stirring

Dhania chicken
Ingredients
1.  Chicken cut in pieces (1 Kg)
2.  Coriander leaves or Cilantro (4 cups)
3.  Onion sliced or julienned (2 cups)
4.  Ginger (1 inch pc)
5.  Garlic (4-6 cloves)
6.  Tomato (1 medium)
7.  Green chilies (4-6)
8.  Green Cardamom (3-4 pcs)
9.  Cloves (4-5 pcs)
10.  Cinnamon (1 inch sticks)
11. Whole Cumin seeds or Jeerey (1 tspn)
12. Vinegar (2 tspn)
13. White Oil 
14. Sugar (1 tspn)
15. Salt (to taste)
16. Butter (2 tspn) 
Directions
STEP 1 : Here is a look at the primary ingredients for cooking the bengali recipe of dhoney pata
chicken . Scroll up for the detailed list of ingredients and their amounts . Slice the onion and chop
up the coriander leaves ordhoney pata or cilantro . You will need a lot of coriander leaves almost
half the volume of the chicken you are using .
STEP 2 : Heat lightly the whole cumin seeds or jeera, the green cardamom, cloves and cinnamon .
Then make a paste of these dry spices along with ginger, garlic, tomato and green chilies . 
STEP 3 : Add in the oil in a pressure cooker and saute the onion slices for 5 mins till it begins to
turn golden yellow . Add in the sugar and some salt to faster browing of the onion . Add in the paste
you made earier, add in the vinegar and more salt to taste . Cook for 5-7 mins . Then add in the
chicken and stir to mix in everything together .
STEP 4 : Add in the chopped coriander leaves or cilantro or dhoney pata and mix in . Cook by
occasionally stirring the chicen on medium high flame for 10 mins . This in Bengali is also known as
'koshano' . I choose to pressure cook this for 3 whistles or 15 mins . But if you are using a deep pan
instead of a pressure cook then cover and cook for about 35 mins .
STEP 5 : Once the steam in the pressure cooker cools down open and check the salt and spices in
the new ageBengali recipe of Dhoney Pata Chicken and adjust accordingly . I never add water as
for this recipe semi gravy works best . Add in the butter after turning off the heat .
STEP 6 : Serve dhoney pata chicken with rotis or rice and some green salad . I like a nice
cucumber raita with this recipe . It goes great with naan or pita bread as well .

Chicken bharta...kolkata style

Ingredients

 Chicken breast boneless: 250gm

 Garlic: 1 large clove

 Onion: 1/4th

 Bay leaf: 1

 Black peppercorn:5-6

 Cinnamon: 1inch stick

 Salt

 Water

To make the gravy:

 Hard boiled egg: 1

 Onion (finely chopped): 3/4cup

 Garlic paste:1/2 tbsp

 Ginger paste:1/2 tbsp

 Tomato (finely chopped): 1/2cup

 Yogurt: 3tbsp

 Fresh cream: 3tbsp

 Cinnamon: 1inch stick 2-3

 Cardamom: 3-4

 Cloves: 5-6

 Bay leaf: 1-2

 Chicken Tandoori masala: 1tbsp

 Degi mirch powder: 1 tbsp

 Turmeric powder: 1/2tsp

 Butter(melted): 1tbsp

 Garam masala powder: 1tsp

 Kasuri methi/dry fenugreek leaves: 1/2tsp

 Salt to taste

 Sugar to taste

 Kewra essence: 4-5drops

 Coriander leaves(chopped): to garnish

Directions

1. Wash and clean the chicken breast. Cut into large chunks. In a pan take the chicken and water
with a clove garlic, a quartered onion, black peppercorn, bay leaf, cinnamon stick, salt. As the water
boils, reduce heat and cook for 15 to 20 min. 'Scum' (white foamy frothy stuff) may float on top,
discard with a ladle. Take out the chicken pieces and let them cool down. Do not throw away the
broth, it can be used to thin the curry or to make soups and other dishes. I used boneless chicken
breast, as that was I had in my refrigerator. But it is wise to use chicken with bone, as the bones
imparts flavor to the dish.

2. As the chicken pieces cool down, shred the chicken into thin strips. Give good time to shred the
chicken, long thin shredded chicken makes a good chicken bharta. For me it was the most time
consuming part during the whole process bharta making process. Keep the shredded chicken aside.
 3. In a kadai or pan add oil, when the oil is hot add bay leaf, cinnamon sticks, cardamom, cloves and
cook till the spices release a nice aroma.

4. Add chopped onion, and cook on a medium heat till the onions turns golden brown. Take care, do
not burn the onions.

5. Add ginger and garlic paste, cook for 2min. Add the chopped tomatoes. I seeded the tomatoes
before chopping them, but I kept the skin for the nice red color. Add a pinch of salt, mix well.
cover the pan and cook on low medium heat till the tomatoes are done.

6. Add tandoori masala, it is a key ingredient for that typical restaurant like smell in your chicken
bharta. Go to your closest Indian grocery store and pick one small box of tandoori masala, any brand
is good.
7. Add degi mirch powder, mix well and cook for 1-2min. Add the yogurt. Always bring the yogurt to
room temperature before adding. I beat the yogurt with a teaspoon of sugar and little water. Cook
till oil separates, add the shredded chicken, salt and mix well. Add some chicken stock, let it boil. 
8. Separate the yolk and the white part of the hard boiled egg. Mash and add the yolk to the
chicken and keep the white part to garnish.
 Cover and cook for 10min on medium heat. Stir in between. Check the seasoning and adjust
accordingly. Add kewra essence, another key ingredient for that restaurant like flavor.

10. Reduce the flame and add the fresh cream and kasuri methi(dry fenugreek leaves). Mix well.
Switch off the heat. Add melted butter and garam masala powder and immediately cover the pan.
Let it stand for 10min. Transfer it to a serving bowl, garnish with chopped coriander leaves. 

Bengali Chicken Kosha

Ingredients

Chicken- 1Kg
Chicken Stock- Left after boiling chicken
Chopped onion- 300g
Garlic+Ginger paste- 50g
Tomato Chopped- 3pc
Green Chilli- 4pcs
Coriander Leaf- 1branch
Cumin powder- 1tsp
Coriander powder- 1tsp
Chilli Powder- 1tsp
Garam Masalla- 1tsp
Oil- 50ml
Ghee- 2tsp
Salt & Sugar- to taste
Directions

First, boil the chicken with little salt in minimum amount of water.
Now,heat a pan with oil and add the onions and fry till golden brown.
Now, add the ginger+garlic paste, cumin powder, coriander powder, Chilli powder, salt & sugar,
tomatoes and the Boiled Chicken and cook for 10 minutes.
When oil starts leaving by the side, add the chicken stock and mix well.
When the gravy become thick and dry add the green chillies and the coriander leaves, ghee, garam
masalla and mix well.
When the whole thing becomes dry, serve hot with Fried Rice or Paratha.

Jhatpat Chicken (An Easy-breezy Bengali Chicken Curry)

Ingredients
Whole chicken : 700-800 gms.
Potato : 2 (medium)
Onion : 3 (medium)
Ginger-garlic paste : 3 tblsp.(tablespoon)
Tomato : 2 (medium)
Green Chilli : 2-3 nos.
Turmeric powder : 3 tsp.(teaspoon)
Coriander Powder : 3 tsp.
Red Chilli powder : 2-3 tsp.( as per taste)
Cardamom : 4 nos.
Cinnamon stick : 2 (1")
Cloves : 4 nos.
Bay leaves : 2
Salt to taste
White/canola/Mustard oil : 3 tblsp.
Directions

 Cut the potatoes in big chunks. Slice the onions into thin slices. Make a smooth paste of
ginger and garlic and green chillies. Chop the tomatoes into small pieces.
 Clean the whole chicken and cut into desired sized pieces. Place in a big bowl. Add sliced
onion, ginger-garlic paste, salt and all powdered spices and 1 tblsp. oil. Mix all the ingredients
with chicken using your hand squeezing onions and other ingredients, as much as possible for
2-3 minutes. Marinate it for at least 1/2 an hour or more for better result.
 Heat rest of the oil in a pan, fry the potato pieces until light brown with little salt and
turmeric and set aside. In the same oil, put bay leaves, cinnamon, cardamom & cloves. When
you get the flavour, add marinated chicken and cook in medium flame stirring it occasionally
for about 10-12 minutes.
 When oil seperates from the masala, add tomatoes, again stir for 3-4 minutes until
tomatoes softens. Add the potatoes and mix well with the chicken. Now add about 1 cup hot
water. Check the seasoning, add if needed, cover with a lid and let it cook in medium flame
until chicken gets cooked.
 Take the pan out of flame when you have your desired gravy and serve hot with plain rice.
Bengalis love this chicken curry with rice, but you can serve this with pulao or chapati or
paratha, too. Then gravy should be thicker than this.

Creamy Bengali Chicken Rezala -Home

Ingredients
1 kg of boneless, chopped chicken
1 large onion, chopped in rings
 1 cup of onion paste
1 ½ tbsp of minced garlic
1 tbsp of grated ginger
2 green chillies, minced
2 tbsp of vegetable oil
3 tbsp of ghee (clarified butter)
1 tbsp of sugar or to taste
1 pinch of salt
2 tbsp of cashew nuts and poppy seed paste
300 g of plain, fresh yogurt
2 bay leaves
2 red chillies, minced
6 green cardamom pods
1 inch stick of cinnamon
5 cloves
10 peppercorns
Directions
01. In a bowl, marinate the boneless chicken parts with the vegetable oil, the grated ginger, minced
green chillies, minced garlic, onion paste, salt. Mix all the ingredients very well and make sure you
cover the chicken parts with the marinade (it’s totally fine to use your hands!).
02. Keep the marinade in the fridge for at least one hour, so all the flavours will mix and the meat
will have time to soak in and take ethereal, delicate aromas.
03. In a separate bowl, add the yogurt with the sugar and 2 tablespoons of water, stir well and set
it aside.
04. Place a pan over medium heat and add the ghee (clarified butter).
05. After the ghee has melted, add the spices for Garam Masala: bay leaves, the red chillies,
cardamom pods, the cinnamon, cloves and the peppercorns.
06. When the spices will have started to become fragrant, add the chicken parts and let them soak
in all these wonderful flavours for about 10 minutes. Add the yogurt you previously set aside, the
onion rings, the poppy seeds and cashew nut paste and stir vigorously. If you believe you need more
gravy, this would be the perfect moment to add some water.
07. Put the lid over the pan and continue cooking until the chicken is ready.
08. This lovely Bengali dish doesn’t need any paprika or red chilli powder seasoning, as its specificity
is the white, creamy textured colour

Spicy Dry Chicken – Kosha Murgir Mangsho

Ingredients

 Chicken 100 grams. A whole chicken cut up into 8-10 pieces will work gret
 1/2 cup mustard oil
 4 bay leaves
 4-6 dried red chilies
 4 whole green cardamom
 2 tbsp sugar
 2 cups chopped/sliced onions
 2 medium onions for paste
 4 cloves of garlic for paste
 1 one inch stick of ginger for paste
 4 tomatoes, chopped (or an 16 ounce can of chopped tomatoes will do)
 2 tsp of salt
 2 tbsp coriander powder
 1 tsp turmeric powder
 1 tsp roasted cumin powder
 1 tsp cayenne pepper powder
 1 tsp garam masalla
 1-2 tbsp cilantro, finely chopped

Directions

1. Heat the mustard oil in a deep wok ro saucepan over medium/medium-high heat
2. When hot,  add the cardamom pods, bay leaves, dried red chili and then sugar and stir for a
minute
3. Add the sliced/chopped onions and saute until they are golden and caramelized
4. Meanwhile blend garlic, ginger and onion to make a paste and add it to the caramelized
onions
5. Saute 3-4 minutes and then add in the chicken
6. Stir the chicken in the oil for 2 minutes until the chicken is uniformly coated with then
spices
7. Add the turmeric powder and saute an additional 5-6 minutes
8. Add salt and stir
9. Keep sauteing until the chicken surface or the skin starts turning a bit brown
10. Once browned, add in the onion, ginger, and garlic paste and stir for another 4-5 minutes
11. Now add the coriander powder, red chili powder, and cumin powder. Stir in the spices well
and saute for 2-3 minutes
12. Add the chopped tomatoes and further saute for 5-8 minutes
13. Keep frying until the tomatoes are completely incorporated. If the spices start sticking to
the pot, add a table spoon of water or more to deglaze but keep in mind as to keep dish just moist
and not waterlogged.
14. Add the garam masala powder and saute for further 2 minutes
15. Remove from flame, garnish with cilantro and cover the chicken.
16. Serve warm with paratha, ruti, or plain white rice.

Chicken Potato Curry

Ingredients

To Marinate
Cleaned Boneless Chicken - 400 gms
Red Chili Powder - 1 tsp
Coriander Seeds Powder - 1 tsp 
Turmeric Powder - 1/2 tsp
Garam Masala Powder/Chicken Masala - 1/2 tsp
Ginger-Garlic Paste - 1/2 tbsp
Mustard Oil - 1 tbsp [You can use any other cooking oil too]
Lemon Juice - 1 tbsp 
Salt - 1 tsp

For Curry 
Onion - 1 Large
Potato - 1 Large
Tomato - 1 Large
Oil - 1 tbsp
Cumin Seeds - 1/2 tsp
Red Chilli Powder - 1/2 tsp
Salt - To Taste
Water - 2 Cups

Directions

1. Take all the ingredients listed under 'To Marinate' in a large bowl and mix well, keep aside for 15
minutes or until required to use. ( it's not oil but water from chicken that you see in below pic, not
so much of oil of course)
2. Peel and chop potato in bite size pieces, slice onion and chop tomato keep aside.
3. In a pressure cooker heat oil add cumin seeds and allow to splutter. Add onion and saute
until soft, Add potato and fry for a minute.
3.  Add red chilli, powder and mix well. Now add tomato, stir and cook for a minute. 
4. Add marinated chicken, salt (add less as we used in marination too) mix well and saute for 2
minutes. 
5. Add water now mix (adjust salt if required) close cooker and cook for 2 whistles, after that
keep flame to slow and simmer for 5-8 minutes.
~ If using futura cooker once steam start coming lower flame and let it steam for 5 minute.
7. Allow pressure to release, open cooker and mix curry. 
6. Serve with steamed rice, jeera rice or bread.
Bengali Chicken Kasha Simple
Ingredients
1.Chicken- 1 kg (cut into small-medium size)
2.Onions- 300 gm(chopped)
3.Ginger Paste-2 tsp
4.Garlic paste- 1 tsp
5.Coriander seeds (dhania)-2 tsp
6.Cumin seeds (jeera )- ½ tsp
7.Black pepper (whole)- 2 tsp
8.Cinnamon (Darchini)- 2 (1 inch long)
9.Green cardamom(Choto Elach)-3 pc
10.Red chili(Sukna Lanka) – 2 (whole, seeds removed)

11.Bay Leaf(Tej pata)-1

12Curd – 1 cup (bitten)
13.Mustard oil-4 tbsp
14.Salt
 15.Turmeric powder- ½ tsp
16.Chopped coriander-2 tbsp

Directions
1.Wash and drain the chicken. Add 1 tsp of salt and mix well. Keep aside for 15 minutes.
2.Take a mixer/grinder container. Add Coriander seeds, Cumin seeds, Black pepper, Cinnamon, Green
cardamom, Red chilies,Ginger garlic paste.
3. Blend them well into thick ‘masala’ paste.Use as little water as possible while preparing the
‘masala’.
4.Drain the chicken again as water would come out due to adding salt.
5.Add the bitten curd, ‘masala’/spice paste and turmeric powder into the chicken and mix well.
6.Keep it for 30 minutes, preferably in a refrigerator.
7.Heat the oil in a pan/kadai. Add the bay leaves and then the chopped onions.
8.Fry it till deep golden brown.
9.Add the marinated chicken and cook it in low heat for 10 minutes with a lid/cover on the pan. Stir
occasionally.
10.After 10 minutes take out the cover and you will see lots of water coming out of the chicken.
11.Till this time the Spice/’masala’ has not been fried, although the chicken is 75% cooked.
12.Now, increase the flame and cook the chicken till the oil comes out of the chicken. Check the salt
as well. Add if required.
13.Stir frequently to prevent sedimentation of the spice at the bottom of the pan.
14.Once the oil completely comes out of the chicken, lower the flame again and cook it for another
3-4 minutes.
15.Sprinkle chopped coriander leaves and serve hot with ‘Rotis or plain rice.

Bengali Style Spicy Chicken Curry....Bengali Wedding Style Chicken Curry.... Chicken
Masala...!!!
Ingredients

 Chicken : 1 kg
 Yoghurt (preferable hung curd): 1 cup
 Ginger Paste(very smooth):2 tsp
 Garlic paste : 2 tbsp
 Red Chili powder : 1 tsp(or as per your tolerance)
 Kashmiri Red Chili powder : 1 tsp
 Finely sliced onion :2 cups (No Onion Paste)
 Bay leaves:2
 Cinnamon sticks : 2 ( 1” each)
 Green cardamom :2 
 Cloves :2
 Black Pepper Powder: 1 tsp.
 Nutmeg Powder:1/4th tsp.
 Sugar : 2 tsp
 Salt : To taste
 Mustard oil : ¼ -½  cup
 Hot water:1-1.5 cups
 Ground garam masala:1 tsp (cinnamon 1inch,2 cardamoms,3 cloves).

Directions

 Marinate the chicken in yoghurt,ginger paste, garlic paste, salt, ground garam masala,black
pepper powder,2 tbsp of mustard oil and about 1 tsp sugar for a 2-3 hours. For an excellent result
marinate it for 8 hours or overnight.
 Heat the remaining mustard oil.
 Add the remaining sugar and caramelize to a golden brown colour.
 Temper with bay leaves and the whole cinnamon sticks, cloves and cardamoms. Feel the
frangrance and add the sliced onions.
 Fry the sliced onion with pinches of salt till the onion becomes soft.
 Add the chicken, both red chili powders,salt and stir well for a few minutes.
 Cook the chicken in simmer covering with a lid until the oil comes out from sides.
 Add the hot water  and cover till the chicken becomes very soft and the gravy becomes
thickened.
 Taste the seasoning. Add salt or sugar if requires.
  Turn off the flame and your chicken masala is ready.
 Serve this with plain rice , fried rice or even with roti or nun.

Chicken Chaap – A Gorgeous recipe

Ingredients

 4 whole legs of chicken

 3 large onions ground to a paste with a little water ( should make about 3 cups)
 3 tbsp ginger garlic paste
 2 tomatoes grated
 1 tbsp poppy seeds ground to a paste
 1 cup hung yogurt
 ¼ cup milk
 1 tbsp red chilli powder
 2 Thai green chillis
 1 tsp turmeric powder
 2 tsp garam masala powder
 1 tsp Kewra essence ( found in Indian stores)
 1 tsp rose water
 1 cup oil
 2 tbsp Ghee
For seasoning: 1 tsp Caraway seeds, 1 Bay Leaf, 4 cloves, 4-5 pods cardamoms

Directions

1. Marinade the chicken in half of ginger-garlic paste and salt for at least an hour or more.
2. In a pan large enough to hold the chicken pieces, heat oil.
3. Season with caraway seeds, Bay Leaf, cloves and cardamom.
4. Fry the onion paste. The oil should float on top.
5. Stir and fry for 15 minutes. As the water dries out, it will splatter, so cover with a screen.
6. Once the onion turns golden, add the remaining ginger garlic paste.
7. Put in red chilli powder, turmeric powder, salt.
8. Now ad grated tomatoes.
9. As the gravy thickens, and oil leaves sides, lower the flame, and add in poppy-seed paste.
10. Then spoon in hung yogurt.
11. Fry the gravy till oil is leaving sides.
12. Once the gravy looks thick, add garam masala powder (save ½ tsp for later) and stir well.
13. Add one glass of water and lower the flame.
14. Simultaneously, while the gravy is cooking, in a Dutch oven, heat Ghee.
15. Fry the chicken pieces one by one, till they are light golden in color.
16. Add the golden chicken 'chaap' pieces to the gravy.
17. Bring it to a boil.
18. Lower the flame, add ¼ cup milk. Cover, and cook for an hour.
19. The chicken needs to stew in its juices, cooking slowly to achieve the flavors.
20. Check for tenderness.
21. Finally, add remaining garam masala, rose water and kewda essence.
22. Serve hot with Biryani, Naan, rotis/Chappatis or Rice.
Non-Spicy Bengali Chicken Jhol

Ingredients
Chicken- 500 grams (cut into medium sized pieces) Potatoes- 3 (peeled and cut into halves) Onion-
1 (chopped) + 1 (cut into quarters) Garlic- 8 pods Ginger- 1 inch (chopped) Green chillies- 3 (slit)
Tomato- 1 (chopped) Coriander leaves- 2 stalks (chopped) Turmeric- ½ tsp Cumin seeds- ½ tsp Red
chilli powder- ½ tsp Cumin powder- 1tsp Coriander powder- 1tsp Peppercorns- 5 Cinnamon stick- 1
inch Cloves- 3 Cardamom pods- 2 Bay leaf- 1 Mustard oil- 3tbsp Salt- as per taste
Directions
Rub salt on the chicken and leave it for 10 minutes. Meanwhile soak peppercorns, cloves, cinnamon
stick and cardamom in a cup of water. Take one onion, garlic pods and ginger and grind it into a
paste. Heat oil in a pressure cooker. When it crackles add the potatoes. Fry the potatoes for 2
minutes on medium flame. Strain and keep them aside. Now season the oil with bay leaf and cumin
seeds. After a minute, add the slit green chillies. Pour the chopped onion into the cooker and saute
for 3-4 minutes on low flame. Now add the chicken pieces to the cooker. Stir and saute the
chicken pieces in the cooker for about 5 minutes. When the chicken pieces start developing a
golden brown colour, add the paste you just prepared. Stir and mix the spices with chicken. Cook
for another 4-5 minutes on low flame. Now add the tomato, sprinkle salt and all the spices namely,
red chilli, cumin, coriander and turmeric powder. Stir and cook on low flame for 3-4 minutes while
the tomato melts. Then add 2 cups of water, fried potatoes and close the lid of the pressure
cooker. Cook the chicken for a duration of 2 whistles on low flame. Now take the spices you soaked
earlier and crush them with a heavy object like a rolling pin. When the Bengali chicken jhol is
cooked, add the finishing touch with the crushed garam masala. Garnish with chopped coriander
leaves and serve.

Bong Mom’s Chicken Stew

Ingredients
2 lbs chicken
2 medium carrot - cut in cubes
2 potato - cut in cubes
1 zucchini - cut in cubes
1 onion - chopped thinly
2 tspoon ginger - freshly grated
2 tspoon garlic - grated
1 medium tomato - chopped
2 bay leaves  
2-3 green cardamoms
1 stick cinnamon
2-3 cloves
5-6 black pepper whole 
2 green chillies
1 tspoon cumin seeds
1 tspoon turmeric powder
2/3 tspoon coriander powder
2/3 tspoon cumin seed powder
1/2 tspon garam masala powder
2-3 tbspoon yogurt 
handful fresh cilantro - chopped
1 1/2 - 2 cups water
salt to taste
4-5 tbspoon oil 

Directions
Marinate the chicken with yogurt, garam masala, 1/2 tspoon turmeric powder and salt and set it
aside. Marinate it for at least a couple of hours. 

In a deep saucepan, add the oil and temper it with cumin seeds and green chillies. Immediately
after, add the bay leaves, cinnamon, cardamom, black pepper and cloves. Saute for a minute till you
can smell the aroma. Add in the ginger and garlic and let it cook for a couple of minutes.

Then add in the onions and let it saute for 3-4 minutes till the edges start to turn brown. Now add
in the vegetables, tomato and the coriander and cumin seed powder along with the rest of the
turmeric powder.

Cover and let it cook for 4-5 minutes till the vegetables release the water. Now add in the chicken
and cook for another 4-5 minute till you know how much water is released by the vegetables and
chicken.

Then add the salt, water and cover and cook on low heat for another 10-15 minutes till it all
combines well.
Sprinkle fresh cilantro and serve warm. 

Radhuni Murgi: Chicken curry with wild celery seeds

Ingredients
1 kg Boneless chicken   100 g Yoghurt   50 ml Tomato puree   2 Onions  medium 5-6 cloves Garlic  
(large) 3 inchs Ginger  piece cut into smaller bits 6-7 Whole red chilies   2 tbsps Sesame seeds
paste 200 g Pearl onions   1 tbsp Radhuni (ground into a paste)   ½ tsp Turmeric powder   1 tsp Cumin
powder   ½ tsp Garam Masala powder   Mustard oil to taste Salt 1 tbsp Sugar   STEPS In a mixer,
blend the onion, garlic, ginger and whole red chilies into a paste. Now marinate the chicken with the
blended masala, radhuni paste, curd, sesame paste, tomato puree, turmeric powder, cumin powder,
salt and sugar and keep aside for two hours.
Directions
Heat mustard oil in a pan.Once hot add the pear onion, fry for a couple of minutes and add the
marinated chicken. Cover and cook on medium low heat until chicken is almost tender. Now remove
cover, add garam masala powder and cook until gravy thickens and oil separates. Serve with rotis or
parathas.

Bangla Chicken er Jhol

Ingredients
* Chicken: 1 Kg, cut in medium size pieces
* Onions: 4 big
* Ginger paste: 1 tbsp
* Garlic paste: 1 tbsp
* Green chilies: 4-5
*Tomato: 1 medium
* Curd: 4 tbsp
* Oil: ½ cup (I use mustard oil and sunflower oil in 1:1 ratio)
* Potatoes: 4 medium
* Red chili powder: 11/2 tsp
* Whole clove: 5-6
* Cinnamon: 1" piece
* Black pepper: 8-9
* Garam masala powder: 1/3 tsp
* Turmeric
* Salt
* Sugar: ½ tsp
   Directions

* Wash the chicken pieces and marinate it with curd, chopped tomato, half of the ginger-garlic
paste,  salt, 1 tsp red chili powder and 2 tbsp mustard oil.

* Slice/chopped the onions 

* Peel and cut the potatoes in half and smear with little salt and turmeric.

* Heat the rest of the oil and fry the potato pieces till golden. Drain and keep aside.

* In the same oil add the cloves. Cinnamon and black pepper. Once they splutter add the chopped
onion. Fry this on low till they change color to a light brown.

* Add ½ tsp sugar, rest of the ginger-garlic paste and green chili pest for another minute.

* Pour the marinated chicken, salt, turmeric and red chili powder. Now comes the lengthy part of
Kaha or browning the meat on low heat. And this process is like stir and cover and again follow the
same. This will take almost 30-40 minutes till you see the oils are separating at the sides and the
meat pieces are becoming dry. Check by poking your spatula in a big chunky piece of meat. If it
easily goes through that means you are good to go for the next stage.

* Once you see the meat pieces are 75% cooked 3 cups or more (depends on what texture you need,
if you want it runny add more water) of warm water and the potato pieces. (My Dad  never add cold
water to any non vegetarian dish(Bcoz the taste deteriorates ).

* Mix thoroughly and check the seasoning. Cover and let it simmer till (20-30mins)the meat pieces
are cooked.

* Sprinkle some garam masala on top and serve with Hot Plain rice.(Plain Rice ,Green Salad & Chutny
is Good Combination For this dish)...:)
Bengali chicken stew (Bangladesh)
Ingredients

2 tablespoons mustard oil

or 2 tablespoons vegetable oil

800g skinless, boneless chicken thighs, cut into smaller pieces

1 teaspoon Panch phoran

or 1 teaspoon Chinese five spice powder

1 bay leaf

2 cloves

1 teaspoon Ginger-garlic paste

2 medium potatoes, cut into wedges

2 small cauliflower, broken into florets

1 1/2 teaspoons ground turmeric

400ml chicken stock

2 medium tomatoes, cut into wedges

1/4 teaspoon Garam masala

1 tablespoon coriander leaves, chopped

salt
 Directions
1. Heat the oil in a pan, add the chicken pieces and sauté for 2–3 minutes, until sealed but with
very little colour. Remove the pieces and set aside until required.

2. Reheat the oil, then add the panch phoran, bay leaf and cloves and sauté until the spices
begin to pop. Add the ginger-garlic paste and sauté for 2 minutes, then add the potato wedges and
cauliflower florets together with the turmeric. Sauté, stirring well, for 5–8 minutes or until the
vegetables are almost cooked.

3. Return the chicken to the pan and add the stock and some salt. Bring to the boil, then
simmer on a low heat until the chicken and potatoes are cooked. Add the tomatoes and simmer for a
further 2–3 minutes, until the tomatoes soften. Sprinkle with the garam masala and chopped
coriander before serving.

Chicken Dak Bungalow: A Sunday Special.

Ingredients
1.Chicken : 500 gm (cut into medium size pieces)
2.Potato: 2 medium size.  (cut into two halves)
3.Egg: 2.
4.Onion: one large sliced.
5.Ginger: 1 inch chopped
6.Garlic: 6 to 7 clove chopped.
7.One large tomato puree.
8.Green chili: 4 to 5.
9.Turmeric powder, Red chili powder, Cumin Powder, Coriander Powder, Garam Masala Powder (1/2
tea spoon of each item).
10.Bay leaf 1,Small Cardamom 1, Dry red chili 1, Green cardamom 2, Clove 2, Black cardamom 1.
11.One table spoon whisked curd.
12.Mustard oil for cooking.
13.Salt and sugar as per taste.
Directions
Wash and clean the chicken pieces, now marinate the chicken pieces with all the spices powder,
some salt and one table spoon mustard oil for ½ an hour.
First boil the egg’s, now add some oil in a vessel and shallow fry the boiled eggs and the potato
pieces, while frying sprinkle some salt and turmeric powder. After frying keep it aside.
Now in the same vessel add some oil and add 80% of the sliced onion, chopped ginger, chopped
garlic, green chilies and fry for some time. Allow it to cool now make a smooth paste with some
water and keep it aside.
Now add some oil in the vessel allow it to hot then add all the whole garam masala, and half tea
spoon of sugar after few seconds add the rest of the sliced onion and fry till it become
transparent.
Now add the marinated chicken pieces and cook for some time.
Now add the fried onion ginger garlic and green chili paste and mix well with the chicken pieces.
Now add some salt and the fresh tomato puree and mix well, now add the fried egg and fried potato
pieces and cook with a lid.
After 5 to 8 mints when the oil separate from the gravy add the whisked curd and mix well and
cook for another few mints in low flame.
Now add some hot water and cook for few more mints with a lid.
After few mints the gravy become thick and rich, your easy CHICKEN DAK BUNGALOW is
ready serve hot with plain rice and salad.

Bangladeshi Chicken Curry

Ingredients
2 lbs chicken,
1 cup onion, chopped
3 tablespoon ginger, chopped
3 tablespoon garlic, chopped
3-4 red chili
2 teaspoon turmeric powder
½ cup mustard oil
salt, according to taste

6 boiled eggs, peeled (optional)

Directions
1. In a heavy bottomed pan, add all ingredients and marinate for 15 minutes to an hour.
2. Turn on stove and sauté for about 5-6 minutes, and cook covered on low heat, stirring time to
time to prevent burning.
3. Once chicken is tender and cooked through, add the boiled eggs. Add 2 cups of water and cook in
medium heat for 4-6 minutes until gravy thickens to your desired consistency.
Notes
i. It’s totally optional, but sometimes, I sprinkle some turmeric and crushed chili on the peeled eggs
and pan fry in ½ tablespoon oil for about 2-3 minutes.
ii. Some red chilies are very hot while others are not. Adjust the number of red chili per your taste
preferences.
iii. I have made this curry numerous times using olive oil or canola oil. Feel free to substitute the
mustard oil if not available.
iv. Bengalis eat with their hand. Fair warning, this curry may stain your nails a bit yellow due to the
turmeric.

Morog Mosallam: A Bengali Chicken Roast

Ingredients

Chicken 1 (about 1.5 kg)

Ginger paste 1.5 tsp
Coriander powder 1 tsp
Cumin Powder 1 tsp
Turmeric Powder 1 tsp
Onion Paste 1 tbsp
Garlic paste 1 tsp
Green chili paste 1 tsp
Hazel nut paste 1-2 tbsp
Yogurt ½ cup
Water 2-3 cups
Dried plum 6 pieces (optional)
Raisins 2 tbsp (optional)
Saffron ½ tsp
Kewra water 2 tbsp
Milk ½ cup
Oil ½ cup
Cinnamon stick 2 inch
Whole Cardamom 4-6
Cloves 7-8
Chopped onion 1 cup
Ghee (clarified butter) ¼ cup (or as required)
Salt to taste
Whole Green Chilies 3-5 (optional)
Directions

Wash the chicken well and pat dry of any water. Tie the drum sticks together with butcher’s twine.
Marinade the chicken with ginger, coriander, cumin, turmeric, onion paste, garlic, green chili, nut
paste and yogurt. Keep aside for 1 hour or more.

In a pot, boil the chicken with the water. Make sure you include all the marinade with the water as
it becomes part of the gravy. Remove the chicken once it’s almost fully cooked and set aside.
Reduce the water till it’s about half.

In a small bowl, mix kewra water, saffron and milk and set aside.

In a separate wok or pot, add oil and fry the chopped onions until they are golden brown. Set aside
half of the fried onions for garnish. Add the boiled chicken and fry on all sides until the chicken is
browned. Add dried plum raisins, cinnamon, cardamom and cloves with the reduced water.
Traditional recipes would also add chopped pistachios at this time however I did not due to the nut
allergy. Cook for about 10 to 15 minutes or less. Cover if required. Add salt if required. Pour the
milk mixture. Cook for another 5 minutes or until the gravy is thickened to your liking. At this point
also add the whole green chilies if you want. I use them to enhance the flavour that green chili
provides not for the heat and if seeds do not escape the chili it will not get hot.

Take it off the heat and serve hot. Don’t forget to remove the butcher’s twine before serving.
Garnish with fried onions that were set aside earlier. Serve with polau or plain white rice.

Bangladeshi “Biye Bari” Style Chicken Roast

Ingredients

1 medium chicken , cut in 4 or 6 pieces

1 and 1/4 th cup heaped thinly sliced onion ( for bereshta)
1 tbl spoon + 1 tea spoon ginger paste ( I grate them finely in a grater, looks almost like paste )
2 tea spoon heaped garlic paste
2/3 rd cup yogurt
1/4 th cup sweet yogurt
7/8 green cardamoms ( don’t pound it)
2 sticks of cinnamon ( 1″ each)
Little less then 1/2 ( half) tea spoon black pepper ( whole)
8/9 cloves
1/2 tea spoon nutmeg and mace ( jaifil, javetri) powder
1/2 tea spoon cinnamon powder ( if your cinnamon stick is not that strong ; if strong reduce to 1/4
th tea spoon)
1 bay leaf
1 tea spoon raisin paste
5 or 6 alu bokhara
1/3 rd cup heavy cream or very thick milk
9 or 10 whole green chilies
3-4 tbl spoon maowa/ khoya or if you don’t have maowa just use powder milk
Salt to taste
Sugar ( if nesessary)
oil
Ghee 2 tbl spoon
Keora
Special masala , apply all

For that dry roast 1/2 tbl spoon poppy , 6 or 7 almonds/ cashew and 1/2 tbl spoon dessicated
coconut . Grind them into a fine powder .

Directions

1. Take a large bowl and add yogurt , sweet yogurt , ginger paste , garlic paste , cardamoms ,
cinnamon stick , bay leaf ,whole black pepper , cloves , nutmeg and mace powder and salt . Add the
chicken pieces and mix well . Marinate for at least 30 minutes .

2. Heat oil and add the thinly sliced onion . Fry until golden brown , what we call bereshta . Now ,
you can do two things . Either you can add the chicken pieces from the marinade and add to the
bereshta ; or you can take out the bereshta from the oil and add the chicken pieces , if not using
soft chicken and you like the chicken well fried in oil.

I used regular soft chicken , so I just added the chicken pieces from the marinade to the bereshta
and fried each side for a minute . Careful , don’t burn your bereshta . So put the chicken pieces only
when your bereshta is golden brown . Don’t darken the bereshta too much , it would ruin the taste
and color . Now add the marinade and very little water . The chicken and yogurt will release water
so don’t add too much water .

3. Cover the lid and cook on medium low flame until the chicken is tender and gravy is little
reduced . Now Add the raisin paste , alu bokhara and cream . Add green chilies . If necessary , you
can add little milk instead of water in this stage .

4. Add the special masala powder and maowa . Stir constantly . cook few more minutes . If
necessary add little sugar. Spread some ghee over the chicken. Sprinkle keora water and cover the
lid . Turn off the stove and keep the cooking pot on it until you serve . Don’t open the lid too until
you serve as that would help the retaining the beautiful aroma of keora .

Garnish with bereshta , serve with polau , paratha , Naan

A Long-winded Rant and Murgi Kalia – A Bengali Chicken Curry

Ingredients
 1.5 lb Chicken cut into medium pieces
 1 tbsp oil (original recipe calls for ghee)
 2 tsp panch phoron
 1.5 cups chopped onions
 1 tsp ginger paste
 1 tsp garlic paste
 2 cloves
 2 black cardamoms
 1/2 tsp cinnamon powder
 1 cup chopped tomatoes
 1 tsp coriander powder
 1 tsp turmeric powder
 2 tsp red chili powder
 1 cup hot water
 salt to taste
Directions
Heat the oil or butter in a large pan. Add the panch phoran and saute for a few seconds.
Add the onions and stir till it becomes soft.
Add the ginger and garlic pastes, cloves, cardamom and cinnamon powder. Saute for a few seconds.
Add the chicken pieces and mix well. Cook on high heat for about 10-12 minutes stirring
occasionally.
Add the spice powders and mix well. Saute for a minute or so till the spices start to brown. Add the
tomato pieces and mix well. Add a cup of hot water and bring to a boil.
Cook covered for about 7-8 minutes or till then chicken pieces and tender. Uncover and cook on high
till the gravy is thick.
Serve hot with rice or chapatis, we had it with idiyappam (steamed rice noodles or string hoppers),
not a classic Bengali combination, but still was delicious.

Pepper Chicken Curry

Ingredients

1 kg chicken, washed and cut into medium sized pieces

2 large onions finely chopped

1 tbsp ginger-garlic paste

3-4 green chillis slit length wise

1 large tomato finely chopped

1/2 tsp turmeric powder

1 tbsp coriander powder

1 tsp freshly ground fennel seeds pwd (saunf)

3/4 tsp to 1 tsp freshly ground pepper pwd (add according to your spice level)

1 tsp garam masala (1″ dalchini, 1 green cardamom, 4 cloves finely ground)

fresh coriander leaves for garnish

salt

1 1/2 tbsp-2 tbsp oil

Directions
 1 Heat oil in a cooking vessel, add the onions and saute till pink. Add the green chillis, ginger-garlic

paste and saute further for another 4-5 mts on medium heat.

2 Add the cleaned chicken pieces and cook on high heat for 4-5 mts, combining once in a while.

3 Add the turmeric pwd, coriander pwd, fennel seed pwd, pepper pwd and salt, combine well.

4 Reduce heat to medium, cook covered for another 4-5 mts.

5 Add the chopped tomatoes and let it cook for 3-4 minutes without cover. Combine well and cook

till oil separates.

6 Let the chicken cook in its own water, covered for 4-5 mts. Add half a cup of water and cook

covered for another 4-5 mts or till you get the desired gravy consistency.

7 Finally add the garam masala pwd, combine well and garnish with fresh coriander leaves.

8 Serve hot with white steamed rice or chapatis

Panch Phoron Bengali Roasted Chicken

Ingredients
 2-1/2 tablespoons vegetable oil

 2 tablespoons Panch Phoron

 2 dried Turkish bay leaves

 2-1/2 tablespoons grated fresh ginger

 2-1/2 tablespoons minced fresh garlic

 2-1/2 tablespoons ground Indian coriander

 1-1/2 teaspoons kosher salt

 1-1/4 cups plain whole-milk yogurt mixed with 1-1/2 tsp. flour

 4 each bone-in chicken thighs and drumsticks (separated; 2 lbs. total if you have a
preference for one over the other)

 1 red bell pepper, cored and coarsely chopped

 1 yellow bell pepper, cored and cut into chunks

 2 large carrots, quartered lengthwise then cut into 3" pieces

 1 lb. Yukon Gold potatoes, peeled and cut into chunks (defer if marinating chicken and other
vegetables overnight)
Directions
1. Combine bay leaves, ginger and garlic and have at the ready (they do not need to be mixed).
Heat oil over small-to-medium frying pan or skillet over medium heat. Add Panch Phoron, and stir
until seeds begin to pop, about 30 seconds. Add bay leaves, ginger and garlic all at once, and stir
until ginger softens, about 3 minutes. Remove skillet from heat, and stir in coriander and salt. Let
sit until fragrant, about 30 seconds. Add yogurt and flour mixture, stir to loosed browned bits, and
let marinade cool.
2. Combine marinade with chicken, bell peppers and carrots, stir or toss to coat, and cover (you
can use a dish with a tightly fitting lid or a resealable plastic bag). Chill at least 2 hours or
overnight.
3. Preheat oven to 475°F with rack set in upper third of oven. Arrange potatoes in single layer
in large rimmed oven dish or on rimmed baking sheet. Turn out marinated ingredients over potatoes,
mix to coat, and pat to single layer. Bake until browned, about 40 to 45 minutes, turning with wide
spatula every 15 or 20 minutes and ending with chicken skin-side up.

Bengali Chicken Soup

Ingredients

 Chicken:

 8 boneless, skinless chicken thighs

1 tablespoon ground coriander

1 tablespoon ground ginger

1 tablespoon curry powder

1 teaspoon turmeric
Soup:

3 tablespoons olive oil

1 large onion, diced

4 – 5 cloves garlic, crushed and chopped

1 ½ teaspoons ground coriander

1 tablespoon curry powder

1 tablespoon fresh ginger, peeled and grated

½ teaspoon dried red chili flakes

1 ½ teaspoons turmeric

6 cups low sodium chicken stock

1 – 14 ounce can coconut milk

½ cup jasmine rice, rinsed and uncooked

2 cups sauerkraut, with liquid

½ cup carrots, peeled and sliced

1 cup potatoes, peeled and sliced

½ cup kecap manis*

1 cup cilantro, chopped

Directions
Preheat oven to 375° F.

Mix chicken spices together in a large bowl. Add the thighs and mix well, to coat the chicken on all

sides.

Place in a parchment lined baking dish and bake for 30 – 35 minutes until the chicken is cooked

through.

Remove from the oven and set aside. Once it is cooled, shred or chop into pieces.

While the chicken is baking, heat the oil in a large soup pot. Add the onions and garlic and sauté

over medium high heat, until the onions are soft.

Add the coriander, curry powder, ginger, chili flakes and turmeric to the onions and continue to

sauté for another 2 minutes, until the spices are fragrant.

Add the chicken stock, coconut milk, rice, sauerkraut, carrots, potatoes, chicken and kecap manis

and bring to a boil.

Turn the heat down to a simmer. Cover and cook for 1 hour. Check for your desired thickness. If

too thick, add more chicken stock.

Stir in the chopped cilantro and serve.

Serve this with hot, buttered garlic or onion naan!

*Kecap Manis is a thick, sweet soya sauce from Indonesia, which is sold in all Asian markets, or in

the Asian section of your grocery store.

Bengali Style Chicken Thin Gravy. ..Murgir Patla Jhol

Ingredients
Chicken - 500 gms
Potatoes -2(cut into halves)
Onion - 500 gms (chopped)
Ginger garlic paste 3 tblsp
Garlic - 4cloves
Chilly Paste - 1 tbsp.(3-4)
Tomatoes - 1 (chopped)
Green/Red Chillies -4-5
Turmeric Powder - 2 tsp
Coriander Powder-1tsp
Chilly Powder - 1 tsp
garam masala powder-1tsp,
Mustard Oil -1/2 cup
Curd - 1/2 cup
Salt - to taste
Water-1/2cup
Directions
1. Wash chicken pieces and apply little bit oil, salt and turmeric powder, curd, ginger garlic
paste,chilly powder and coriander powder on it. Let it marinate for half an hour.
2. Heat the remaining oil in a pan and fry potatoes until golden brown, remove and keep aside.add
the garlic cloves...add chopped onions and fry the onions till golden brown. 
3. Next add chilli paste and  chopped tomatoes.
4. Add salt, turmeric powder. Keep stirring and cook till it becomes brown in colour.
5. Now add the chicken pieces and fried potatoes and mix.cook on medium flame... cook for about 30
minutes till it softens. Keep stirring often. If the chicken starts sticking to the bottom, splash
some water.
6.Add water...bring it to boil...when it will start boiling cover with lid.....cook until potato are done.
6. Finally add garam masala powder....cover and cook for 2 minutes... Switch off the gas. 

Bangla Roast

Ingredients
Leg quarters or whole breast pieces work best and look better when serving. My measurements are
aimed at 1 piece per person.

Cooking Oil

2 6 oz pots of low fat yogurt (or 1 can low fat coconut milk, or if lactose intolerant, any dairy
substitute)

3 large onions

6 cloves of garlic, 1 inch piece of ginger (or 2 heaped tsp ready made garlic & ginger paste).

Spices: Coriander seeds & coriander powder, bayleaf, black peppercorns, cumin powder, garam
massala powder, green cardamoms, cloves, cinnamon, salt.
 Directions
1. Prepare the chicken by washing and cleaning it thoroughly. Remove all skin. Drain off any excess
water and pat dry.

2. Season the chicken with a pinch of salt and grill until 1/3 cooked and browned well all over.
(Traditionlly, the pieces would be fried in a fair amount of oil but I choose not to for health reasons
and because it’s time consuming. (If you wish to fry it to make it more authentic, make sure the
chicken pieces are fried well and browned all over).

3. While the chicken is grilling, prepare the massala. Dice 2 large onions finely and fry in 3
tablespoons of oil until the onions turn brown.  Add 2 cardamoms, 2 bayleafs and 2 thin sticks of
cinammon. Continue to fry until the onions turn brown (don’t make them crispy though). If using the
Korma Massala mentioned above, add the whole packet and 1 and half tsp of salt.

4. Cut up another onion and place in blender. Add in the garlic and ginger as well as about 8
coriander seeds, 5 black peppercorns, and 3 cloves. Blend for 2 minutes. (If using ready made garlic
and ginger paste, no need to place any onion in the blender. Instead, fry all the onion until browned
well and then add the garlic and ginger). Fry for 2 mins.

5. Lower the heat then add 2 heaped teaspoons of coriander powder, 2 level teaspoons of salt, 1/2
tsp garam massala, and 1 teaspoon of cumin powder. Stir well. Add 1-2 cups of water and allow the
spices to blend in well, stirring all the while on low heat.  (Add water as necessary to make a smooth
paste like massala. Don’t add too much since the yogurt that we’ll be adding will make enough
massala anyway).

6. Add the grilled chicken and cook for 5 minutes on medium to high heat allowing the spices to
blend into the chicken.

7. Lower the heat then add 2 small pots of plain non-fat yogurt or 1/2 large pot. Before adding the
yogurt, stir it well for a smoother massala. Mix the yogurt in to the massala really well ensuring it
doesnt curdle. Note: you can use lite coconut milk for a smoother, creamier sauce if you wish.
8. Lower the heat, cover with lid and allow to simmer for 15 minutes until the chicken is soft and
soaked in the massala. Then remove from heat.

This next part is optional but does enhance the flavour.

 9. To make “beresta” (or crispy fried onions): slice 1/2 onion into really thin strips and fry until
brown in one tablespoon of oil. You’ll want to brown them really well until almost crispy. Add just a
sprinkle of salt. Once done, add to the pan by sprinkling all over the chicken and massala. Put the lid
back on. You’re done! When serving, remove the bayleafs and cardamoms.

Kolkata Jewish Roast Chicken

Ingredients

For the marinade

 1 tablespoon coriander seeds

 11/2 teaspoons cumin seeds
 1 teaspoon black peppercorns
 1 tablespoon dried fenugreek leaves
 4 tablespoons lime juice
 1 tablespoon brown sugar
 Salt to taste
 1 1-inch piece of fresh peeled ginger
 4 pods of garlic
 1 teaspoon turmeric
 1 whole 3 pound organic chicken skinned

Roasting Vegetables

 10 baby potatoes, halved (and peeled, this depends on the potato being used)
 1 or 2 sweet potatoes (I use purple)
 10 to 20 red pearl onions
 2 tablespoons raisins (optional)
 1/4 cup extra-virgin olive oil

 To garnish – lime or lemon slices, lots of chopped cilantro and red pepper or paprika to taste

Directions

1. Coarsely pound the cumin, coriander and black peppercorns in a mortar.

2. Place in the blender and squeeze in the lime juice over the spices.
3. Add in the salt, sugar and the ginger and garlic and process into a smooth paste.
4. Rub this mixture over the chicken and set aside for 6 hours in the refrigerator, it can be
done up to 2 days ahead.
5. Pre-heat the oven to 350 degrees.
6. Place the chicken in a roasting pan, mix in the turmeric.
7. Scatter the potatoes. sweet potatoes and onions over the chicken.
8. Add in the raisins if using, and drizzle with the oil.
9. Bake the chicken for about 2 and 1/2 hours, occasionally stirring to turn and baste with the
juices.The cooking time will depend on the size of the chicken. Make sure to spoon the basting liquid
over both the chicken and the vegetables.
10. Place on a serving dish, garnish with the lemon or lime and cilantro.
11. Sprinkle with the paprika or red pepper and serve.

Bhuna Chicken with Bengali Five Spices aka Panch Phoron

Ingredients
500gm chicken on bone
1 medium onion – chopped
1 tsp turmeric powder
2 tsp red chilli powder
2 tsp coriander powder
2 tsp cumin powder
3-4 green chillies
2 dry red chillies
6 cloves of garlic
½ inch stick of ginger
1 tsp panch phoron / Bengali five spices (mixture of cumin seeds, mustard seeds, nigella seeds,
fennel seeds and fenugreek seeds)
1 small cinnamon stick
1 large bay leaf
2 green cardamoms
2 cloves
1 and ½ tbsp mustard oil
Salt

Directions
Heat oil in a kadai and put in the cinnamon stick, green cardamom, cloves, dry red chillies and panch
phoron.
Saute for half a minute or until the oil becomes aromatic. Then add in the chopped onions.
Saute and cook the onions for 5-7 minutes on medium flame or until the onions become slightly
golden brown.
In the mean time, put the garlic cloves, ginger stick, and green chillies in a grinder. Add in 1 tbsp
water and grind them to a fine paste.
 When the onions become golden brown add in this garlic-ginger paste and sauté till the raw flavour
of the garlic is gone.
Then add all the chicken pieces, salt and all the spice powders, turmeric powder, red chilli powder,
cumin powder and coriander powder.
Mix and let the chicken cook in its own juice. If you want you can put cover also.
Cook in this way for 10 minutes or until all the moisture is evaporated, and then add in 2 cups of
water.
Put cover again and let them cook, until the chicken is perfectly done and is soft from inside. Check
and stir in between to avoid any kind of sticking to the bottom of the pan.
If the water dries in this process, do add in some water to keep the cooking going on.
Once done, simmer till you get your preferred consistency of the gravy and put off the flame.

Serve hot with rice or roti or naan.

Easy Chicken Curry With Cauliflower

Ingredients

 2 lbs chicken,
 1 cup onion, chopped
 3 tablespoon ginger, chopped
 3 tablespoon garlic, chopped
 2 teaspoon turmeric powder
 1 teaspoon ground cumin
 3-4 red chili
 ½ cup oil
 salt, according to taste
 1 medium cauliflower, cut into small florets
 Cilantro, to garnish

Directions

1. In a heavy bottomed pan, add all ingredients except cauliflower and cilantro.
2. Sauté for about 5-6 minutes in medium heat. Cook covered on low-medium heat, stirring
time to time to prevent burning.
3. Once chicken is tender add the cauliflower and 2 cups water.
4. Cook in medium heat for 10-12 minutes more until gravy thickens to your desired
consistency and cauliflower is tender.

Notes

Some red chilies are very hot while others are not. Adjust the number of red chili per your taste
preferences.

You may try adding variation of other starches and vegetables such as potatoes, carrots, tomatoes,
etc.

Rustic 3 Step Bangladeshi Chicken Curry 

Ingredients
2 lbs chicken,
1 cup onion, chopped
3 tablespoon ginger, chopped
3 tablespoon garlic, chopped
3-4 red chili
2 teaspoon turmeric powder
½ cup mustard oil
salt, according to taste

6 boiled eggs, peeled (optional)

Directions
1. In a heavy bottomed pan, add all ingredients and marinate for 15 minutes to an hour.
2. Turn on stove and sauté for about 5-6 minutes, and cook covered on low heat, stirring time to
time to prevent burning.
3. Once chicken is tender and cooked through, add the boiled eggs. Add 2 cups of water and cook in
medium heat for 4-6 minutes until gravy thickens to your desired consistency.

Notes
i. It’s totally optional, but sometimes, I sprinkle some turmeric and crushed chili on the peeled eggs
and pan fry in ½ tablespoon oil for about 2-3 minutes.
ii. Some red chilies are very hot while others are not. Adjust the number of red chili per your taste
preferences.
iii. I have made this curry numerous times using olive oil or canola oil. Feel free to substitute the
mustard oil if not available.
iv. Bengalis eat with their hand. Fair warning, this curry may stain your nails a bit yellow due to the
turmeric.

Chicken Dopeyaja – Always A Winner

Ingredients

2 lbs chicken,
1 cup onion, sliced
½ cup onion, minced or pureed
3-4 black cardamoms
3-4 cloves
3-4 cinnamon stick, each about 1 inch
1-2 bay leaf
1 teaspoon sugar
1 tablespoon ginger paste
1 tablespoon garlic paste
1 teaspoon coriander
1 teaspoon cumin
2-3 chilli
1 teaspoon fennel
1/4 teaspoon black peppercorns
1/2 teaspoon turmeric powder
3 tablespoon yogurt
½ cup oil
salt, according to taste

Directions

1. Dry roast the coriander, cumin, chili, fennel, peppercorn and grind.
2. Heat oil in a heavy-bottomed frying pan.
3. Add the finely chopped onions and fry till golden brown.
4. Set aside half the brown onions (beresta).
5. Add the black cardamoms, cinnamon, cloves and bay leaf to the pan and cook for a minute.
6. Add sugar and pureed onion.  Add the chicken, ginger and garlic paste and slow cook till the
water from the chicken almost dries up, stirring occasionally.
7. While chicken is cooking, whisk yogurt to a creamy consistency and set aside.
8. Once the chicken browns, add the powdered spices and stir fry for a minute.
9. Add the whisked yogurt and stir.
10. Add salt and slow cook till oil separates and chicken is cooked through.
11. Garnish with remaining fried onion.

Mutton
Pujor Ranna – Kasha Mangsho
Ingredients
Mutton (Khashir mangsho): 400gms
Potato (Aalu): 2 large sizes cut into quarters
Papaya grated (Jhiri kore kata Pepe): 3 tablespoon
Sour curd (Tauk doi): 2 tablespoons
Onion (Peyaj): 2 large sizes
Garlic (Rasun): 8-10 cloves
Ginger-garlic paste (Aada-rasun bata): 1 ½ teaspoon
Turmeric powder (Halud guro): ½ teaspoon
Chili powder (Sukhno lanka guro): 1/2 teaspoon
Mustard oil (Sarser tel): 8 tablespoon
Salt to taste
Directions
Chop one onion and make a paste of the other
Make a
Wash the mutton pieces well, and drain out the excess water
Take the mutton in a large bowl, put in the sour curd, onion and ginger-garlic paste; mix well, pour in
2 tablespoon of mustard oil and a pinch of salt, marinate for 50mins in refrigerator
Heat 3 tablespoon of oil in a wok and half fry the potatoes, keep aside
Pour in the rest of the oil in the same wok, and sauté the chopped onions and garlic cloves
Put in the marinated mutton, turmeric, chili, salt and grated papaya, stir in low flame till the mutton
becomes absolutely dry and the oil separates (kashano in Bengali), it will also change color to a
darker shade of brown
Add the dried up mutton in a pressure cooker and pour in 3 cups of water, close the lid and wait for
3 whistle
Open the lid and put in the potatoes and again allow 2 more whistles
Take out and serve with warm white rice

Badsahi Mutton (Royal Mutton curry)

Ingredients
Rewaji Mutton - 1 kilo
Choped Onion - 1 kilo
Ginger -Garlic paste - 3 tablespoon
Oil - 10 ml
Red chili powder - 2 tablespoon
Turmeric powder - 3 teaspoon
Salt to taste
Kewra water 1 tablespoon
Sugar - 1 tablespoon
Garam mashala( Cardamom, Cloves, cinnamom, Nutmeg, Mace) - 1teaspoon
Dahi (Curd) - 100 grm
Deshi ghee - 2tablespoon
A pinch of Saffron
Directions
Marinate the mutton with salt, turmeric, chilli powder, dahi and 2 spoon of oil for at least 2 hours.
Mix the saffron with 50 ml milk and keep aside.
Fry the chopped onion til it turns brown.
Put the Gingar garlic paste and mix up with onion.
Add salt, sugar, chilli and turmeric powder. Stir it. You will notice the oil separating from the
mixture.
Add the marinated mutton. Cook at a low flame for half and hour.
Add 2 cups water (depending on how much gravy you want) and cover the lid. Let the mutton cook
for at least an hour now till the mutton becomes soft.
Add the garam masala and the milk with saffron. Stir well.
Finally add kewra water and mix well. Your dish is ready.
Serve with rice or roti.

Mutton Délicieux
Ingredients
Mutton- 1kg
Potato- 1/2Kg
Chopped Onion- 1 pc
Onion paste - 400g
Chili,Ginger & Garlic paste- 10tsp
Curd- 150g
Cumin powder- 2tsp
Coriander powder- 2tsp
Garam Masalla- 2tsp
Vinegar- 5tsp
Ghee- 4tsp
Bay leaf- 2nos
Garam Masalla(Whole)- 1tsp
Rose water/ Keora Water- 2tsp
Tomato- 4big
Turmeric powder- 3tsp
Red chilli powder- 5tsp
Salt& Sugar- To taste
Oil- 150ml
Directions
Marinade the mutton with curd, onion paste, chilli-garlic-ginger paste, cumin-coriander-garam
masalla powder, turmeric powder, salt for 2-4 Hrs.
Heat the oil in Pressure cooker and add whole garam masalla, bay leaf and chopped onion and fry till
golden brown.
Then, add the marinated mutton to it and cook well.
Now in a separate pan fry the potatoes cut in halves till it turns brown.
Then add the fried potatoes to the mutton and cook till the oil comes by the side.
Now add little salt, sugar, vinegar and chopped tomato and cook for sometime.
When the mutton and potatoes are mixed well, add 5 cup of water and garam masalla powder & ghee
and close the lid.
Cook till 12 whistles and when the steam is over, open it and add Keora water and serve hot with
plain rice

Mutton Dakbunglow
Ingredients
10 pieces of with bone mutton.
6 Teaspoons of curd.
1 Teaspoon of ginger and garlic paste.
1 big onion thinly sliced.
Whole spices (few fenugreek [methi] seeds, 4 cloves, 4 green cardamoms, 1 bay leaf).
Salt and sugar.
5 tablespoons of mustard oil.
Spice powder (1 Teaspoon turmeric powder, 1 Teaspoon red chilli powder, 1/2 Teaspoon nutmeg
[jayfal] powder, a blade of mace [javetri], 1 Teaspoon roasted coriander powder and 1 Teaspoon
garam masala powder).
2 pieces of potato.
1 hard boiled egg.
Water.
Directions 
Put all the above mentioned spice powder and 2 tablespoons of mustard oil in a bowl. Mix it well.
Add ginger and garlic paste to it. Mix it well.
Marinate the mutton pieces with curd, pinch of salt and this masala paste. Massage the pieces with
masala very well. Keep it in fridge for 5 hours or overnight.
Heat the remaining mustard oil in a kadai.
Add few onion slices first. Fry them golden in color.
Then remove them from pan and keep it aside for garnishing.
In the remaining oil add the remaining onion slices. Fry them for 6-7 minutes.
Then add the marinated mutton pieces. Mix it well for 6 minutes.
Add the potatoes and salt. Mix it and cover the pan. Cook it on slow flame for 20-25 minutes.
Mutton will release lots of water.
Add half teaspoon of sugar to it. Mix well and cook it.
After half an hour you can see the potatoes become fully soft. But mutton needs to cook more.
Boil a cup of water in a pressure cooker.
Add all the whole spices in the boiling water. In that way the water will becomw flavorful.
Now add mutton with gravy in the pressure cooker. Keep aside the potatoes.
Give the mutton pressure for 10-15 minutes or until it becomes soft.
If you have time in your hand, skip the cooker process.
When the potatoes become soft, remove them from the pan.
Add a cup of warm water and all the whole spices to the mutton.
Cook it in slow flame untill it become soft.
Check the seasoning.
When the mutton will become fully soft add the boiled egg. Simmer for just 2 minutes and then
serve.

Kasha Mangsho
Ingredients
Mutton : 500 gm.
Potato : 3-4, cut in halves

To make into a paste :

Garlic : 5-6 fat cloves
Ginger : 2 inch piece(1)
Dry red chilli : 2, seedless

For Garam masala :

Green cardamom : 3
Cloves : 4
Cinnamon stick : 1(1")
Mace/javetri : 2(1/2") pieces

Spices for marinade :

1/2 of above ginger-garlic-red chilli paste
Yoghurt/dahi : 2 tblsp.
Mustard oil : 1 tsp.
Turmeric Powder :1 tsp.
Salt : 2 tsp.

Whole spices for tempering :

Green Cardamom : 3-4
Cloves : 3-4
Cinnamon Stick : 2(1")
Bay leaves : 2

For gravy :
Onions : 3, medium, grated
Tomato : 2, medium
Cumin powder : 2 tsp.
Coriander Powder : 2 tsp.
Turmeric Powder : 2 tsp.
Sugar : 1 tsp.
Salt to taste
Oil : 2 tblsp.
Ghee/clarified butter : 1 tblsp.

Directions
1)Marinade mutton with ingredients listed under "spices for marinade". Mix all the spices very well
in a bowl, add the cleaned mutton pieces in there. Mix carefully, making sure that all the spices are
nicely coated all the mutton pieces. Keep aside for at least 4-5 hours, for best results marinate it
overnight or as long as possible.
2) Smear little turmeric powder and salt on potatoes and keep aside for about an hour.
3) Dry roast the spices listed under "For Garam masala" till they are lightly browned, then grind
them to fine powder. Store for later use.
4) Make a fine paste of dry red chilli, ginger and garlic, adding very little water possible.
Cooking : Heat the oil in a deep bottomed vessel, add potato pieces and fry them in hot oil till they
are golden brown. Keep them aside. Now add the ghee in the pan. Temper the oil with the spices
listed under "For tempering". As soon as you get the aroma of the spices, add the sliced/grated
onions. Fry for about 2-3 minutes, when the onions have just started changing the color, add the
sugar. Continue stirring the onions till they are nicely browned. Sugar will caramelize and will give
the gravy a nice brown color.
Next, add rest of the red chilli-ginger-garlic paste and fry for 2 minutes. Then add the chopped
tomatoes and fry till oil separates. Add cumin, coriander and turmeric powder one by one and stir
fry for 2-3 minutes till oil separates from spices. Add the marinated mutton and mix it nicely with
the spice blend. At medium flame stir fry all mutton pieces mixing well with the spices, stirring
continuously. Add grounded garam masala powder in it and continue stirring.
This time, mutton may loose some water. Continue stirring for at least 15-20 minutes without adding
any water. This process of cooking the meat in its own juice is called in bengali cuisine "kashano".
How long you'll do this process, the flavour will go more inside the mutton pieces. In between, if you
need can sprinkle little water. When you see the mutton pieces are half cooked and its color has
darkened, add 1 cup of hot water into the pan. Add fried potato pieces into the pan. Check the
seasoning, if needed add salt. 
Close the lid and in medium-low flame, let it cook. Check and remember to stir time to time. You can
use a pressure cooker to cook the mutton pieces, but this dish gets its distinctive rich flavour and
taste by this slow cooking without adding much water in it. So try to make it this way. The mutton
will take almost 45 minutes to 1 hr. to cook and the water will also evaporate by the time and the oil
will surface over the mutton pieces. Don't worry, this is because of the slow cooking. Remove from
heat and serve hot.
Enjoy this nicely cooked soft mutton curry with some simple Pulao or roti with some red onion rings
and cucumber and few lemons by the side.

Mutton Do pyaza
Ingredients
Mutton ~ 250 grams
Onion ~200 grams
Ginger ~ 1 inch piece
Garlic ~ 6-7 pods
Cumin seeds ~ 1 and 1/2 tablespoon
Black Pepper powder ~ 1/2 tablespoon
Whole Red chilli ~ 2-3
Turmeric Powder ~ 1/2 tablespoon
Garam Masala Powder - 1/2 tablespoon
Raw Papaya ~ 1 medium sized
Bay leaves ~ 2
Oil ~ 1/2 cup
Salt to taste
Directions
Peel and grate the papaya and then extract its juice in a bowl.
Take half of onion, ginger, garlic, cumin seeds, red chili and Black pepper in a grinder. Add 4-5
tablespoon of water and grind into a smooth paste.
Wash the mutton pieces and drain the excess water. Mix Turmeric powder, chili powder, salt and
raw papaya juice and marinate the mutton for 30 minutes.
After 30 minutes, Put a pressure cooker on gas and heat oil. Meanwhile finely chop the remaining
onions. When the oil is heated, first put the bay leaves and then chopped onions. Fry the onions, till
they turn light brown.
Now add the marinated mutton pieces and mix. Keep the flame high as the mutton will release its
water. Fry the mutton till all the water evaporates and it changes its colour. It will take
approximately 15 minutes.
Now add the grounded masala paste and continue to fry for another 15 mintues, till the raw smell of
the masala evades.
Finally add salt and required quantity of water ( 1-2 cups), depending upon the consistency of gravy
required.
Close the lid and pressure cook the mutton for up to 4 whistles.
Let the steam escape and then check if the mutton is cooked well.
Serve hot with Steamed rice or Chappati

Sunday Mutton Curry

Ingredients
2 lb goat meat
For the marinade -
¼ cup sour yogurt
1 medium size onion, made to paste
1 teaspoon cumin powder
1 teaspoon chili powder
1 teaspoon turmeric powder
1 teaspoon dhaniya powder
1 tablespoon ginger paste
1 tablespoon garlic paste
2 tablespoon mustard oil
½ teaspoon salt
For the gravy -
½ cup grated raw papaya
½ medium size onion, slivered lengthwise
1 big size potato cut to quarters
1 teaspoon cumin powder
1 teaspoon chili powder
1 teaspoon turmeric powder
1 teaspoon dhaniya powder
1 tablespoon ginger paste
1 tablespoon garlic paste
½ teaspoon granulated sugar
3 tablespoon mustard oil
Salt to taste
Warm water
Directions
Mix all the ingredients except the turmeric, oil and salt of the marinade in a large glass bowl. Add
the washed mutton pieces, and using your hand, coat the marinade evenly over the mutton. Add the
turmeric and salt and give it another round of mixing. Pour the oil. Cover the bowl with a kiln film
and marinate for at least 4 hours or you can also keep it overnight. Place it in the lower rack of your
refrigerator
Take out the mutton about an hour before yous start cooking, and bring it to normal temperature.
Heat oil in a large wok. Coat the potatoes with a pinch of turmeric and salt and fry in that oil till the
potatoes start to brown in places. Take the potatoes out and reserve for later.
Put in the slivered onions in the same oil and saute till they start wilting. Add the sugar and fry till
the onions are caramelized. Now, add the marinated mutton and stir to coat with the oil and onions.
Add all the spices and grated papaya and give it a good stir.
Increase the flame to high, and start reducing the marinade, stirring frequently. Make sure that
the marinade doesn\'t stick to the bottom of the wok. The marinade will start to change color to a
darker shade and so will the mutton.
Once the marinade is almost dry and dark, pour in 2 cups of warm water and cover the wok with a
lid. At this point, you can also transfer the mutton in a pressure cooker, and cook in it.
If you are not using a pressure cooker, lower the flame to low and slow cook for almost 1 to 11/2
hour. Check in between.
Depending upon the mutton, the cooking time varies. Pour warm water as and when required. Once,
the mutton is half cooked, add the potatoes and cook till the potatoes are done.
Serve hot with warm white rice or luchi.

Kochi Panthar Jhol

Ingredients
 Mutton/Goat Meat - 1 kg, with bone
 Turmeric Powder - 1 teaspoon
 Red Chili Powder - 1 teaspoon or as per taste
 Ginger Paste - 2 tablespoons
 Garlic Paste - 3 tablespoons
 Tomato - 2 large, cut into pieces
 Mustard Oil - 1 cup + 2 tablespoons
 Potato - 4 large, cut each into 2 pieces
 Bay Leaf - 2 large
 Onion - 4 cups
 Salt & sugar as per taste
 Ghee Or Clarified Butter - 1 teaspoon
 Garam Masala Powder - 1/2 teaspoon
Directions
Take the Goat Meat and clean the meat thoroughly. Wash the meat and strain the excess water.
Now take the meat into a large bowl, add turmeric, red chili, cumin powder, garlic, ginger paste,
tomato, 2 tablespoons oil and marinate the meat very well using your own hand. 
Now leave the marinated meat for at least 2 hours. Overnight marination is the best for goat meat. 
Take a large wok or pan, heat Mustard oil into the pan. When the oil will be Smokey, add the
potatoes and fry till golden brown, take them out and keep into a pressure cooker.
In the same oil add Bay Leaf, and fry for 2-3 seconds. Add the onion to the pan, add salt & sugar
and cover the pan. Let the onion cook on low heat for 5 minutes.
After 5 minutes, add the marinated meat to the pan and again cover the pan. Let the meat cook on
low meat for atleast 20 minutes, stirring occasionally.
After 20 minutes open the pan , higher the heat little and start frying the meat, which is called
"Koshano" in Bengali till oil oozes from the meat.
Now turn off the heat, and add the stir fried masala mixed meat to the pan along with the fried
potatoes, close the lid of the cooker and place it on medium heat.
Cook the meat on medium flame atleast for 3 whistles. After 3 whistles, turn off the heat and let
the pressure itself. When all the pressure released, open the lid, sprinkle the ghee & garam masala.
Serve "Panthar Mangsher Jhol" with steamed rice & cucumber salad... Enjoy....

Dhakai mangsho
Ingredients
Mutton pieces 250 grams (9 ounce)
Onion paste 20 grams (0.5 ounce)
Green Chilli 6 pieces
Cumin powder 1 tablespoon
Ginger- garlic paste 2 tablespoon
Turmeric powder ½ tablespoon
Garam masala powder 1 tablespoon
Mustard oil 100 mililitre
Salt 1 tablespoon
Sugar 1tablespoon
Directions
 Heat mustard oil in a karahi and add onion paste and ginger garlic paste. Fry till they become light
brown.
Add green chillies, cumin powder and turmeric powder and fry for 10 mintues.
Add mutton and salt and cook for 30 mintues or upto 5 whistles. Add garam masala and serve
hot rice.

Mangshor Jhol – Bengali Mutton Curry

Ingredients

1. 1.25 lbs mutton with bones (lamb or goat), cut into 2 inch pieces

For marinating:

1. 3 tablespoons strained or Greek yogurt

2. 1/2 teaspoon turmeric
3. 1/2 teaspoon red chili powder
4. 1 tablespoon mustard oil
 5. salt
6. 2 inch fresh ginger root,  peeled and made into a paste or grated
7. 1.5 tablespoon garlic paste
8. 2 green chili pepper, muddled into a coarse paste

For the sauce:

1. 3 medium red onion, sliced in thin half moons  (about 4 cups)

2. 1/6 cup oil (prefer. mustard oil)
3. 2 bay leaves
4. 1 red dry chili pepper
5. 3 medium potatoes, peeled and each divided into 4 parts
6. salt
7. 1/2 teaspoon + 1/2 teaspoon turmeric
8. 2 teaspoons red chili powder/cayenne (Optional or adjust to taste)
9. 2.5 teaspoons coriander powder
10. 2 teaspoons roasted ground cumin

fresh lime – to drizzle on the curry after cooking

Directions

Wash the meat well and pat it dry. Whisk all ingredients for the marinade and in a big non reactive
bowl, combine well with the meat; let it sit for at least 2 hours, overnight works better.Peel the
potatoes, cut them to size, and sprinkle salt and 1/2 teaspoon turmeric powder on them. Rub the
salt and the turmeric on the potatoes. Heat about 3/4 tablespoon oil in a deep pan or pressure
cooker and fry the potatoes on high heat until they start browning on the edges – about 2-3
minutes. Remove with a slotted spoon and set aside.

In the same pot/cooker, add the rest of the oil and add the red dry chili pepper and the bay leaves.
When the pepper turns dark, add all the sliced onions and fry them at high heat for about 12-15
minutes, while tossing them frequently till they start to brown.

Add the marinated meat to the pan (save if there are any leftover marinades) and add the rest of
the turmeric, salt, chili/cayenne powder, coriander powder and roasted cumin powder. Toss well  and
cook the meat. You will have to to toss it frequently to prevent it from sticking to pan. It will take
about 15 minutes for the meat to be kind of browned and for the liquid to dry up. This is kind of
braising the meat with the spices. The meat and the onions will be browned (but not burned) and the
spice mix will coat meat pieces.

Add 4 cups of warm water, add the potatoes and cover the pot with a tight fitting lid (or pressure
cooker). Cook till meat is almost done and tender, falling off the bone. If you are using a pressure
cooker, add the potatoes and water to the cooker pan and pressure cook until done as per
instructions.

Drizzle with fresh lime juice right before serving.

Serve with hot rice or Naan or any flat breads.

Railway Mutton Curry

Ingredients

Mutton ~ 4lb with bone, usually shoulder or back leg. After washing, mutton was marinated
overnight 
Onion -- 2 large chopped in slices= 4 cups of sliced onion 
Tomatoes -- 1 cup pureed
Potatoes ~ 2 large potatoes chopped in quarters
Whole Garam Masala -- 2 Black cardamom, 6 green cardamom, 2" stick of cinnamon, 8 clove, 4 bay
leaves, 3 strands of javetri, 8 dry red chilli
Special Masala Paste
Coriander seeds ~ 2 tsp
Cumin Seeds ~ 2 tsp
Fennel seeds or Saunf ~ 2 tsp
Whole black Peppercorns -- 15 
Dry Red Chilli -- 8
Garlic -- 8 fat cloves
Ginger -- 2" piece finely chopped
Kashmiri Mirch -- 2 tsp
Sugar -- 1/2 tsp 
For Gravy 
Garlic paste -- 1 tbsp
Ginger paste -- 1 tbsp
Water ~ 1.5 cups
Garam Masala ~ 1 tsp
Green Chillies -- 3-4
Mustard Oil -- 4 tbsp 
Marinate mutton overnight with
2 tsp ginger paste, 
2tsp garlic paste, 
2 tsp mustard oil, 
1 tsp vinegar, 
salt 
2 tsp Kashmiri Mirch 
and Turmeric powder 
Make the Special Masala paste: 
Heat a small pan or kadhai.
Add the
coriander seeds, 
cumin seeds, 
fennel seeds, 
dried red chillies, 
peppercorns and roast till fragrant.
Once roasted, add the above spices to a blender along with
8 big cloves of garlic 
2 inch of ginger, roughly chopped
2 tsp of Kashmiri red chilli powder
1 tbsp Mustard Oil 
Make a fine paste adding splash of water if necessary. Add 1/2 tsp sugar to the paste. The paste is
where the magic lies.
Directions
In a pressure cooker or a fry pan, add 3 tablespoons of mustard oil.
Heat the oil till its smoking. Fry the potatoes in the oil. Once the potatoes turn golden yellow with
brown spots, remove and keep aside
Now, reduce the flame and  add the whole garam masala
2 Black cardamom, 
6 green cardamom, 
2" stick of cinnamon, 
8 clove, 
4 bay leaves, 
3 strands of javetri, 
8 dry red chilli
Once you get the fragrance of the whole spices add
1 tbsp garlic paste
1 tbsp ginger paste. 
Fry them for about a minute.
Now add the sliced onion and fry with a sprinkle of salt. Fry the onion, stirring constantly, till they
get browned and caramelized.
Next goes in the pureed tomatoes which needs to be fried for 3-4 minutes till raw smell is gone.
Next add the mutton pieces to this.Increase the flame to high and fry the mutton pieces in high
heat till mutton loses its raw color. The mutton will sear and turn a light brown
Reduce the flame a bit and let the mutton release its juices.
At medium heat, continue to saute or kashao  the mutton till you see a layer of oil floating. Stir
continuously. This takes a good 20-25 minutes
Now add the Special Masala that you have prepared and mix it with the meat. Fry everything
together for next 5-7 minutes.
Add back the potatoes to the mix and reduce flame to low.
Add about 1.5 cups of water. Add salt to taste. I added water though the original recipe did not ask
for it.
Bring the gravy to a boil and then close the pressure cooker lid.Reduce the flame to the lowest and
pressure cook the curry for 15 minutes. Towards the end of 15 mins, increase the heat and cook for
8  minutes at full pressure
Once you can open the cooker lid, break 3-4 green chillies and add to the curry for an awesome
flavor
Also add one tsp of garam masala powder and stir.
Close the cooker lid again  and let this rest for about an hour. Serve with steaming white rice

Mutton Curry(Lal Jhol)

Ingredients
Mutton - 500 gm
Potato - 4 large
Onion - 150 gm
Ginger - 1 inch piece
Garlic - 6 to 8 cloves
Chili powder - 2 tsp, or according to taste.
Turmeric powder - 1 tsp 
Green Cardamon - 3 or 4
Cinnamon - 1 inch piece
Bay leaf - 2
Salt - To taste
Sugar - 1 tsp
Mustard oil - 4 tbsp
Ghee - 2 tbsp
Water - 1 cup or depending upon the gravy required
Directions
 Clean and wash the meat and drain well.
 Blend together the ginger, garlic and approximately 100 gm onion.
 Finely chopped the remaining onion.
 Mix the meat with onion, ginger, garlic paste, turmeric, chilli powder, salt and 2 tbsp
mustard oil.
 The meet  marinated for an hour.
 Peel the potatoes and cut in half if large, else keep them whole.
 Heat the remaining oil and ghee in a pressure cooker.
 Fry the chopped onion till crisp and golden brown.
 Drain the oil and keep aside.
 Lower the flame and add the sugar.
 Keep stirring till all the sugar is dissolved and the oil turned red.
 Add the cardamon, cinnamon and bay leaves and fry for half a minute.
 Add the most along with the marinade and fry  on a high flame till the masala is well fried
and the oil separates.
 When fry the masala add 3 to 4 tbsp warm water and staring to prevent sticking.
 This will take about 30 to 35 minutes.
 Add the potatoes and warm water.
 Check and adjust the seasoning.
 Pressure cook for 5 minutes on a  low flame after the 3rd whistle.
 Open the lid and check the meet. 
 If it tender off the heat.
 Garnish with the fried onions and serve with hot rice.

Spicy Mutton
Ingredients
 1 lb goat/mutton meat (bone and boneless mixed)
 1 medium onion, grated
 1 tomato, grated
 2 garlic cloves, grated
 1 inch ginger, grated
 2 green chilies, slit in half
 2 bay leaves
 3 to 4 green cardamoms, smashed
 3 to 4 whole cloves
 1 teaspoon cumin powder
 1/2 teaspoon coriander powder
 1/2 teaspoon turmeric powder
 1 teaspoon chili powder
 1/2 tablespoon garam masala powder
 1/2 teaspoon sugar
 1 tablespoon ghee (clarified butter)
 salt
 oil (preferably mustard oil)
Directions
 In a wok or deep pan, heat 2 tablespoons of oil. Add bay leaves, smashed cardamom pods,
whole cloves and let it sizzle for a few seconds. Drop ginger, garlic and onion in the wok/pan
and season with salt. Give it a mix and allow the onion to turn light golden in color.
 Now add tomato, turmeric powder, cumin powder, chili powder, cardamom powder, sugar and
give it a mix. Allow it to cook for a couple of minutes. Finally add mutton, sprinkle salt, give
it a stir and let it simmer in medium low heat until oil starts releasing from the side and
mutton is cooked through. Stir occasionally in between and add little water if it gets too dry
or starts sticking at the bottom of the pan.
 Once the mutton is cooked, add ghee, green chilies and garam masala powder. Give it a mix
and allow it to cook for a few more minutes.
 Sprinkle some chopped fresh cilantro and squeeze a little lemon juice just before serving.
Notes
 Mustard oil is typically used for preparing this curry because it gives a robust flavor.
  The ghee that’s added at the end enhances the rich aroma. This is how my mom prepares it
but you can always choose to omit ghee at the end and use vegetable oil to prepare the dish.
 Just like any other meat curry, this curry also tastes much better the next day.

Golbarir Kosha Mangsho (Spicy Bhuna Mutton of Golbari)

Ingredients
·      1 kg mutton (goat meat), be sure to have quite a few nalli pieces ( pcs with bone marrow)

·        7-8 onions

·        12-14 cloves of garlic

·        2 inch ginger

·        6-7 green chillies

·        6-7 green cardamoms

·        4 sticks of cinnamon (1 inch each)

·        6-7 cloves

·        2 bay leaves

·        1 tsp turmeric

·        3 tsp coriander powder

·        2 tsp of cumin powder

·        300 gms of yogurt beaten to a creamy consistency

·        Salt n sugar to taste

·        Mustard oil as per requirement

Directions
For Marination:
First make a smooth paste of two onions, garlic, ginger and green chillies. Marinate the mutton with
yogurt, the paste, salt and 2 tblspns of mustard oil for at least 7-8 hours in the refrigerator.

For Cooking:
Thinly slice the remaining onions. Heat oil in a thick bottomed skillet and splutter the whole garam
masalas and bay leaves. Add a little sugar and caramalise it. Add the sliced onions and fry them
golden. Add the powdered masalas, stir and add the marinated mutton. Fry on high heat until the
mutton is sealed and changes color to brownish. No red chilli powder and tomatoes please, because
we want the colour to be dark/ blackish brown. Now cover with a lid. Let the mutton get cooked
slowly on low flame. Do not try to pressure cook. The mutton will get cooked with its own juice and
fat. It will take about 45 minutes – 1 hour for the mutton to get tender. Check at a gap of 10
minutes and stir.  Sprinkle a little water in between if the mutton gets too dry. Serve with hot
paranthas/luchis/pooris and onion rings. 

Mutton Rezala
Ingredients
For marination

 Mutton – 1 kg
 Curd – 2 cups
 Garam masala powder – 1 tsp
 Nutmeg/Jaiphal/जैफल – ¼ tsp (powdered)
 Mace/Javitri/जावित्री – ¼ tsp (powdered)

 Ginger-garlic paste – 1 tbsp

For the gravy

 Poppy seeds – 1 cup

 Cashew paste – 1 tbsp
 Onion – 1 (chopped)
 Mustard oil – 3tbsp
 Salt to taste

Directions
Wash the mutton pieces. Soak the poppy seeds in lukewarm water and keep aside. Grind the
cashews to fine powder. Now, marinate the mutton pieces with all the ingredients except oil, onion,
poppy seeds & cashew powder for at least 1 hour. Now, in a pressure cooker heat mustard oil then
add chopped onions and saute till translucent. To this add the marinated mutton pieces and fry for
2-3 minutes. Add 2 cup water, close the lid and pressure cook it till the meat is tender
(approximately 10 whistles).
Grind the poppy seeds to a smooth paste and keep aside, open the lid of the cooker and check for
the consistency of the gravy (the gravy should not be too watery). Once the required consistency is
attained, add the poppy paste & cashew powder to it and mix well. Allow it to cook for another 2-3
minutes. Check seasoning and remove for fire. Serve hot withbiriyani, naan, roti or paratha.

Bengali Mutton Curry

Ingredients
Mutton                ½ kg
Mustard oil 1 cup
Bay leaves 1
Chopped onion 3
Lemons                3
Slightly boiled 4
Green chilies  4
Fresh red chilies 8
Roasted and crushed cinnamon                1 tsp
Crushed black pepper 1 tsp
Turmeric 1 tsp
Ginger garlic 1 tbsp
Coriander seeds               1 tbsp
Salt to taste

 Directions
Make cubes of 4 boiled potatoes. Fry them till they are golden brown. Take some mustard
oil in the pan and fry onions till they are golden brown. Add in ½ kg mutton, salt, 1 tsp
turmeric and 1 tbsp chopped ginger garlic. Cook it. When the water dries 8 chopped red
chilies, 1 tbsp coriander seeds, 1 tsp roasted and crushed cinnamon , 1 tsp crushed black
pepper and 1 bay leave. Add in 2 – 2 ½ cups of hot water till the meat tenders. Add in fried
potatoes, 4 green chilies and 3 lemons. Simmer and serve hot with boiled rice.

Koshe Kosha
Ingredients
600 gms Medium Mutton/Lamb Pieces
1 Lagrge Onion Paste
1 tsp Garlic Paste
1 tsp Ginger Paste
1 Cup Curd
1½ tsp Dhania (Coriander) Powder
½ tsp Jeera (Cumin) Powder
½ Haldi (Turmeric( Powder
1 tsp Chillie Powder
3-4 Green Chillies
½ tsp Garam Masala Powder
4 tbsp Oil*
Salt to taste
Directions
1. Clean and wash the mutton pieces. In a bowl mix mutton with the curd and the garam masala
powder and marinade for half an hour.
2. In the meanwhile make the pastes of onion, ginger and garlic separately.
3. In a pressure cooker or a large pan heat the oil.
4. Add the onion paste and fry till it turns dark in colour.
5. Now add the ginger garlic paste and fry for 1-2 mins more.
6. Add a little water and stir. Then add the powdered masala, fry and mix it well.
7. When dry add a little water once more and fry the masala again. The frying of masala should
be done 2-3 times adding a little water each time so that the masala cooks well and becomes a
smooth paste.
8. Now add the marinated mutton pieces, green chillies and salt to taste.
9. Cook the mutton with the masala on high flame till oil separates and the preparation is fully
dry.
10. Now add 2-3 cups of water and pressure cook first on high heat for 8-10 mins and then for
another 15 mins on low. If you are cooking in a pan, cover the lid and cook on low heat for
about an hour or more till the mutton pieces are tender.
11. Once cool, remove the lid of the pressure and check if the meat is tender, if not you may
have to cook for a little while more.
12. Once cooked you might find a lot of oil floating on the top of your mutton curry, depending
on the amount if fat in the mutton used. Take out the excess oil from the top before
serving.

Calcutta Mutton Chaap

Ingredients

 8 : Rib chops (mutton - lamb or goat. I have used goat here)

Marinade -
 3 tbsp : Raw Papaya (grated)
 ½ cup : Yogurt
 1 tbsp : Ginger - garlic paste
 1 tsp : Garam masala (check the note)
 1 tsp : Red chilli
Curry / sauce / gravy -
 1 : Red onion (sliced)
 1 tbsp : Minced ginger and garlic
 3-4 : Green chillies
 1 tsp : Garam masala
 1 tsp : Cumin powder
 1 tsp : Red chilli powder
 ¼ tsp : Turmeric powder
 2 tbsp : Chickpea flour
 2 tbsp : Almond paste
 2 tbsp : Melon seed (charmagaz) paste
 2-3 tbsp : Ghee
 Few threads of Saffron soaked in warm water
 Salt to taste
 Sugar to taste
 One or two Bay Leaf
 Few drops of kewra water (Screwpine essence)
 Few drops of Rose water

Directions

Preparing the meat :

1. Wash and cut the ribs into half. With a meat tenderiser, beat the meat to make it more
tender. But do not over do it. If you do not have the meat mallet then you can use the
 back of your steel spoon too. But this step is important and this ensures the even
cooking of meat and it will be able to absorb all the flavours and spices.
Marinating
1. Mix the marinade in a bowl, apply the marinade generously over the ribs and refrigerate
it for at least 3-4 hours. I wrap it with a cling film and refrigerate overnight.
2. Bring the ribs / chaap to room temperature and sprinkle some salt over it. You will find
that the ribs absorb all the marinades.
Cooking
1. In a flat fry pan, add one teaspoon of ghee and heat it. Fry the sliced onions till it
becomes translucent, also add the green chillies, minced ginger and garlic. Do not brown
it. Cool it and make a paste in the mixer.
2. In the same pan, add another tablespoon of ghee, warm it and slowly add the rib chops
along with the marinade (which clinges to the rib chops )
3. Braise (bhuno) it on high flame for 5 minutes.
4. Add the Onion, ginger-garlic paste now and keep braising it on medium flame. Add the
chickpea flour too.
5. Next add the spices (garam masala and make a paste of turmeric powder, cumin powder
and red chilli powder) and keep braising on medium flame.
6. Sprinkle salt over it and few dashes of sugar. It will add nice caramel color to the meat.
By this time meat should leave enough fat. If it is not, then add few drops of ghee.
7. Once you are satisfied with the color of the meat and braising (bhuno) is done, check the
seasonings and add the almond and melon seed paste.
8. Mix it well. Stir in the saffron water, bay leaves, Kewra water, rose water, cover the pan
tightly and simmer the chaap on low heat till done.
9. Once it is cooked, remove the bay leafs and close the lid for sometime before serving.
10. Serve the mutton chaap with rumali roti or saffron rice or with mughlai biryani.

Notes

Garam masala - few shah mirch (white pepper) + ¼ tsp shah jeera (caraway seed) + few black pepper
+ 1 mace (jayitri) + ½ tsp coarsely pounded nutmeg (jayphal) + one black cardamom + one inch
cinnamon sticks + one star anise (phool chakra)

Niramis mutton

Ingredients
The star is the meat (as usual), which benefits from being marinated for at least 5-6 hours. I
generally take a kilo of meat, and apply 250 ml. plain yoghurt, a tablespoon of kashmiri  chilli powder
(use 2 teaspoons of regular chilli powder if that’s not available, or hot paprika), and a tablespoon of
ginger paste. Cover and set aside. I prefer marinating it the night before, so that the meat can
soak in the flavors for at least 12 hours.
Directions
Heat a big, heavy-bottomed vessel, and add about 100 ml. mustard oil in it. Make sure the oil is hot
and nearing the smoking point before adding 5 dry red chillies, a couple of 1″ sticks of cinnamon, 2-3
bay leaves, 1/2 teaspoon cumin seeds, and a large pinch of asafoetida (Hing). Hing is optional, but it
adds a lovely depth to the meat, so I would suggest not skipping it. Stir about for a few seconds
before adding the meat to the oil. It shall splutter, so be careful!
Cook over medium-high heat for 10-12 minutes, stirring briskly, till the meat is no longer looking raw
and icky. At this point, add 2 teaspoons of garam masala powder. I make my own by grinding
together about 10 grams each of cinnamon, big black cardamoms, peppercorns, cloves, small green
cardamom, nutmeg, and mace. I pass it through the sieve once so that no icky odds and ends are
sticking out, and then add the amount required. This garam masala is superb with meat dishes, and I
have also flavored other things with it, so its a keeper! Also, add 1 teaspoon coriander powder, and
1/2 teaspoon cumin powder. Cook till the mutton is reddish brown in color – it will take a bit of time,
but worth it. Stir every minute or so, and you can add a splash or two of water if you think the meat
is drying up too much.
Once the meat looks mostly dry, and oil starts separating from the meat, add salt and sugar. I add a
teaspoon of each to start with, and then add more at the serving point if it is needed. Generally, it
isn’t. Add a cup of hot water, and then cover and cook till the meat is soft, about 1 hour.
Alternatively, put the meat in a pressure cooker with a cup of water, and pressure cook till it is soft
(takes 10 minutes after the full pressure is reached. Just drop the pressure and cook, simmered,
for 10 minutes, and then turn off the heat, letting the pressure cool down naturally). After the
meat is done, add a tablespoon of cashew paste, adjust seasoning, and its done!

Low-Spice Mutton Curry: Mangsher Halka Jhol

Ingredients

Start with marinating about 750 gm. meat in 2 tablespoon plain yogurt, 1 large pinch red chilli
powder, 1 large pinch pepper powder, 1 teaspoon ginger paste and 1 teaspoon garlic paste. You can
also add a bit of salt, but I generally skip it.
Cut 3-4 potatoes and a couple of carrots into pieces, and add a few chunks of raw papaya. Also,
observe here – I have peeled a couple of onions and a few large cloves of garlic. These are little
flavor bombs which taste incredible. Do not miss out on these. They are also quite filling and
nutritious, and is fantastic when you are consuming this with chunks of bread.
Directions
Heat a tablespoon of vegetable or mustard oil over medium-high heat in a pressure cooker. In case
you don’t have a pressure cooker, you can cook it in a heavy-bottomed vessel with a tight fitting lid.
When the oil is hot, swirl it about, and then add 2-3 green cardamoms, a couple of sticks of
cinnamon, about an inch wide, 10-12 peppercorns, 2 bay leaves, and 3-4 cloves. You can also add a
couple of dry red chillies at this point. I like, so I add. Let this fry slightly, for about 30 seconds.
Drop in about 200 gm. onions, sliced. I personally love these purple onions, they are perfect for this
purpose. Once the onions are in, add a pinch of salt, and stir them about. Let this cook for 2-3
minutes.
Oh hello, mutton fat! For those of you who are already suffering from a cholesterol arrest, let me
tell you, this step is going to enhance the food’s taste so much! Just add fat, chopped up, to your
mutton curry, and let it fry for a few minutes before introducing the meat. Stir the meat about
over high heat, let the juices seal up. Then, add 2 cups of water, a few dashes of salt and sugar, 1/2
teaspoon red chilli powder (you can substitute with paprika). Let this come to a boil, then cover the
pressure cooker with its lid, and let it come to full pressure. Once full pressure is attained, lower
the heat and cook for 10-15 minutes, depending on your cooker’s ability to soften the meat. Over
low heat, this will take roughly 45 minutes to an hour.
Once the 10-15 minutes are up, turn off the heat and let the pressure cool down by itself, so that
the lid can be opened by itself.
At this point, add the vegetables – the potatoes, carrots, onions, garlic and papaya. You can always
be a bit of a purist and add nothing, but to be fair, this dish isn’t complete without some vegetables.
Once you add the vegetables, stir well, if required, add a bit more water, then cover the lid of the
cooker, and let it come to full pressure. Once that is achieved, reduce heat and cook for 5-8
minutes. Turn off the pressure cooker, and let it cool down naturally till the lid comes off. Open the
cooker, check the meat to see if it is properly seasoned. Then, pick out the meat, pieces of
vegetables, and soft pieces of onions, because  Serve with rice or slices of toasted bread. I always
pick out the soft cloves of garlic and smoosh it all over my toast before I dip it in the gravy. This is
one low spice mutton curry which my father never can get enough of.

Mutton Coconut Bhuna, or Bengali Mutton Coconut Fry

Ingredients

Start off with a kilo of mutton, from either the foreleg or the hind leg. Make sure the mutton
contains a small amount of fat, because that will impart a large part of the flavor. If you are at
your butcher’s, you can always ask him to add about 30-40 gm. fat separately. In a large bowl, mix
the mutton with 150 gm. plain yogurt, 1 teaspoon of garlic paste, 1 tablespoon ginger paste, and 3
tablespoon onion paste. Add a big pinch of salt, and marinate for at least 5-6 hours, preferably
overnight in the fridge. The idea is to make sure the mutton absorbs all the fat.

Make a paste or powder of 1 black cardamom, 2-3 green cardamoms, 3-4 peppercorn, 1 stick of
cinnamon, 3-4 cloves, 1/4th of a nutmeg, 2-3 blades of mace, 1/2 teaspoon whole coriander, and 1
small bay leaf. If you are making a paste, add a bit of water while pasting. If powdering, roast the
ingredients in a pan for 1-2 minutes before you make a powder.

Directions

Heat 2 tablespoons of refined oil over medium-low heat and add the reserved fat to it, cut into 1
centimeter cubes. You should ideally lightly salt the fat before adding it to the fire, because after
you are done rendering as much fat as possible, you can always remove the pieces from the oil, let
them cool down slightly, and pop them in your mouth. You can also add them back to the meat while
cooking. I did that. Now, it will take about 10 minutes for some of the fat to be rendered, but trust
me, it is worth the wait. Once the fat is rendered, add 1 cup of onions, chopped. Cook till the onions
are golden brown.

Add mutton cook for 10-15 minutes over medium heat, searing the meat well. Once the meat is well-
seared, add 2 tablespoon desiccated coconut. I prefer freshly grated coconut, however, you can use
some which is pre-dried. Stir well. Now, add 300-400 ml. warm water, mix well, and cook over low
heat till the meat is soft, about 1 hour, or put in a pressure cooker, and after the pressure cooker
reaches full pressure, reduce the heat to a simmer and cook for 12-13 minutes. Turn off the cooker
and let it cool down naturally before opening.

Heat a tablespoon of oil in a big kadhai, and add all of the pasted/powdered masala, and stir well to
combine. Add the meat, and cook over high heat till the meat is mostly dry and oil starts to float up.
Once you can see the oil starting to float up, adjust salt and sugar, turn off the heat, and serve
topped with some coriander leaves and freshly grated coconut if you want. This goes brilliantly with
both rice and rotis, but I prefer rotis over rice.

Mangsher Jhaal, Or, Chilli-Overload Mutton Curry

Ingredients

Start by pasting the chillies. You will need around 12 dry red chillies for this. Soak them in about a
cup of warm water for at least an hour before making a thick, fine paste. I used a stone sil  but you
can use your blender. Be very careful while making the paste, do not let the paste get to your eyes.

Marinate 1 kilo good quality mutton, preferably from the foreleg of a goat, without too much fat
hanging off it, with 2 teaspoon garlic paste, 2 tablespoon onion paste, 1 cup plain yogurt (with fat),
and a big pinch of salt for at least 2 hours. I prefer marinading overnight, or around 8 hours. An
hour before cooking, add a large tablespoon of coriander powder, a teaspoon of turmeric powder,
and a teaspoon of garam masala  powder. You should ideally use a blend of green cardamoms, cloves
and cinnamon, roast them over dry heat on a flat surface for 2-3 minutes, and then grind the lot
together to make a fine powder. You can also make a paste of them. Massage this on the meat
pieces and set aside.

Directions

Heat 4 tablespoons of mustard oil in a thick-bottomed vessel, and add a very small pinch of salt. Let
the mustard oil lose its raw flavors, then to this, add 3 medium potatoes, halved, and fry lightly.
Remove the potatoes after a few minutes, and then add a bay leaf or two, three to four dry red
chillies, 8 peppercorns, 2 green cardamoms, bashed slightly, one stick of cinnamon, and 4-5 cloves.
Stir around for 40-50 seconds over medium low heat, then add 1 cup of chopped red onions and a
teaspoon of sugar. At this point, you can add any stray piece of mutton fat, which will enhance the
flavors further.

Cook over medium high heat, stirring, till the onions are golden brown. Add the meat and stir
continually for 4-5 minutes, to get everything mixed in. Raise the heat to high, and make sure the
meat is browned. At this point, add the red chilli paste, and stir till the red chilli paste is
incorporated. Add around 400 ml. of hot water, stir again, and let the water comes to a rolling boil.

Transfer the contents of the vessel to a pressure cooker, close the lid and let the pressure cooker
come to full steam. Once it does, drop temperature to a simmer, and cook for 10 minutes. Turn off
the heat and let the pressure cooker cool down and release the steam on its own.
Once that happens, add the potatoes, and then cook over simmering heat, covered, till the potatoes
are soft, about 20 minutes. You can also be like me, and put the pressure cooker lid back on, and let
the pressure cooker come to full steam and the moment it releases the first whistle, turn off the
heat and let the pressure cool down and release all the steam yet again. Add salt to taste finally,
and remove from heat when the gravy is thick – not too thin and runny, or absolutely reduced to
cling to the meat. No, this gravy should have the consistency of … well, a semi-chunky tomato sauce,
which is the closest description that comes to mind. Serve with rice, and a slice of lime, which
should be squeezed into the rice while mashing it with the meat gravy. Of course, you can serve this
with other things. But the beauty of mangsher jhaal  will be totally lost.

Mutton Kalia or Kaliya: The Oft-Forgotten Cousin of Mutton Kawsha/Kasha

Ingredients

Marinate a kilo of mutton shanks, cut in medium pieces and with a good bit of fat on them, in 1/4th
cup onion paste, 1 tablespoon garlic paste, 1 teaspoon ginger paste, and 1/2 cup plain yogurt, along
with a hefty pinch of salt. Let rest for at least 3 hours, preferably overnight.

Directions

In a heavy-bottomed vessel, heat 2 tablespoon Mustard Oil (you can substitute this with refined oil
or ghee, it really doesn’t matter, because your actual flavors will come from the mutton which I will
introduce to it very soon. Once the oil is hot, add 1 star anise, a long stick of cinnamon and 2 dry
red chillies.Let this cook for 10 seconds or so. Then add 300 gm. chopped red onions and 2
teaspoons of sugar. Cook this over medium-high flame till the onions are well-fried. Add to that the
mutton, and cook over high heat for about 10 minutes, stirring constantly, till the yogurt dries off
and the meat clings to the bottom of the vessel.At this point, add a teaspoon of turmeric powder, a
teaspoon of coriander powder, a teaspoon of red chilli powder (or Kashmiri chilli powder or smoked
paprika for a fabulous flavor boost), a teaspoon of garam masala powder (or grind together whole
cinnamon, cloves, whole peppercorn, mace, nutmeg, and green cardamom).Stir fry till the meat is
dark, and then add 100 ml. yogurt. Cook over high heat till the yogurt dries up. Add a bit of salt at
this point, and 2 cups of water. Bring to a boil, then cover and simmer till the meat is soft, about 1
hour, (or pressure cook the meat till it is soft, simmer for about 10-15 minutes after the first
 whistle, and then only open the pressure cooker after the pressure cooker cools down under its own
steam).Once done, adjust salt, add more sugar if you like your meat sweeter, and serve hot with
rice.

Polashi Pantha
Ingredients
5 lbs goat meat
3-5 potatoes
2-3 tomatoes
1-2 onions, chopped
1 inch stick of ginger, coarsely chopped
4-6 cloves of garlic, sliced
1/2 teaspoon sugar
salt to taste
1 tablespoon turmeric powder
1 teaspoon chili powder
1 1/2 teaspoon garam masala
1 teaspoon black pepper
1 bay leaf
6-8 green chilies, chopped
cooking oil
1 tablespoon of butter or ghee
1-2 cups water

Directions

1. Clean the meat well, rub with half of the turmeric powder and keep aside
2. Heat oil in the pressure cooker to high heat and add the sugar and wait til it caramelizes,
this is what gives it the dark color.
3. Lower the heat and add the dried red chilies, 1 teaspoon garam masala, black pepper, 1 bay
leaf some butter and fry for a minute.
4. Add a dollop of butter or ghee and fry the potatoes for 3-4 minutes and take them out of
the cooker.
5. Add the sliced onion, ginger and garlic and saute til transluscent
6. Remove the fried onion mixture and place in a food processor with the raw tomatoes and
blend to a paste. This process also contributes to the color of the meat.
7. Now heat the remaining oil in the pan to medium high and add the meat and remaining
turmeric and chili powder and stir fry the meat coating it well with the spices.
8. After about 5-10 mins of doing this, add the oinion/tomato paste and stir together with the
meat.
9. Add the salt and continue to stir fry the meat for another 5-10 minutes. 
10. Next add the potatoes and the water, cover and cook on high pressure for 15-20 minutes.
11. When done, adjust the seasoning, garnish with green chilies and the rest of the garam
masala
12. Serve with piping hot white rice and a salad

Bengali Mutton Korma

Ingredients

1.  1 kg mutton (kid goat)

2.  4 large onions, finely chopped
3.  2 large onions for grinding
4.  50gms poppy seeds (posto)
5   2 cloves of garlic
6.  1/2 cup water

7. 7-8 tbsp of mustard oil

8.  2 pcs of cardamom, cloves and 2 medium pieces of cinnamon
9.  200gms yoghurt (non-sweetened – preferably fat-free)
10.  5 medium pieces green chillies finely chopped
11.  5 tbsp red-chilli powder
12. Salt as per taste
13. 1/2 cup vinegar
14. 25 gms butter
15. 1/4 cup Amul cream

Directions

•    Grind the two large onions and garlic together in a grinder and keep aside.
•    Fry the cardamom, cloves and cinnamon on a large non-sticky wok. Take those out when the color
changes to dark brown. Now grind it and keep aside.
•    Marinate mutton with the onion and garlic paste, vinegar, chilli powder and a little salt and keep
aside for 1 hour to get the soft taste of mutton.
•    Fry the onions now until golden brown in the oil. When it turns golden brown in color, add the
grinded cloves, cardamom and cinnamon to it and saute. You will get the beautiful appetizing aroma
from it.
•    Now add the mutton from the bowl and start sautéing on low flame. Add the red chilli powder. I
didn’t use turmeric as I wanted the mutton to look dark in color. Keep cooking on low flame. Add
water now and cover the lid.
•    Keep checking so that the water doesn’t get evaporated completely. Now add the poppy seeds
paste to it and mix well.
•    Stir the mixture continuously till you get the rich aroma of the spices.
•    Add the yogurt to it and keep stirring well. Now add the chopped green chillies and keep
sauteing till a rich and thick gravy is formed.
•    Now again cover the lid and let it cook on low flame. The more you cook the mutton, it will get
darker in color.
•    Uncover the lid and you would find a rich thick gravy has been formed. So, add the Amul cream
and the butter to it.You can add little bit of water to the gravy if you want. I didn’t add as I
wanted the gravy to be thick. Now cover the lid again and turn off the flame.
•    Once you get the rich essence of the mutton and the butter, empty the wok carefully into a
large bowl.
•    Garnish with the green chillies and bit of cream and serve hot with rice.
Your “Mutton Korma in Bengali style” is now ready to taste. It’s best enjoyed with any rice
preparation & “Tandoori-Nan” – i.e. oven fresh hand-made flat-bread.

Posto-r Mangsho / Mutton in poppy seed gravy

Ingredients

 Mutton – 1 kg (try to get that fatty kind)

 Hung Curd – 400 grams ( water completely drained)
 Onion – 3 large pureed and 4 whole
 Raw papaya pulp - half cup
 Poppy seeds – 200 grams (keep one tablespoon separate and rest make a fine paste)
 Dry red chillies – 4 to 5
 Whole pepper corns – 1 tablespoon
 Pure ghee –1/2 cup
 Salt, Sugar to taste
 Green chillies – cut in small pieces
 Garlic paste – 3 tablespoon (I love the taste of garlic so I put more, you can put as per your
taste)
 Ginger paste – 2 tsp
 Whole garam masala – Star anise, Cardamom, bay leaves and cinnamon sticks (1-2 each)
 Potatoes – as mentioned earlier, bongs can’t live without potatoes and mutton is unthinkable
without them. So I add 5 potatoes cut in halves. I take big ones, you can take as per your choice or
availability.
Directions

I am taking the easier route. However I will be sharing with you both the easy way to cook it and
the harder way to cook it. However, no matter what process you follow, you will have to marinate
the mutton first for 3 to 4 hours.

Take a bowl. Clean the mutton thoroughly under normal water and pat dry with paper towel. Add
salt, sugar, hung curd, raw papaya pulp, half portion of ginger-garlic paste and half cup ghee and mix
it together. Close the bowl with a cling wrap and keep it in the fridge for 3 to 4 hours. Make sure
you bring the marinated mutton to room temperature for before cooking. This will soften the
mutton and bring down the cooking time.

Cooking in the Pressure cooker:

Take a big pressure cooker. Add ghee to it. (By the way, you can also add white oil or mustard oil,
but for that Lucknowee taste, I use ghee.

Heat ghee. 

Add the whole garam masalas and dry red chilies. When the flavor comes out, add onion paste and
sauté it in medium heat. Once the onion is light brown or pinkish in color, add the ginger-garlic paste
and keep stirring, add green chilies

Add salt and sugar to taste followed by pepper corns. Cook till the raw flavor of ginger-garlic is
gone.Add the marinated mutton and mix. Keep stirring from time to time. Add the poppy seed paste
and whole poppy seeds.

Now comes the ‘testing your patience’ part. You will have to keep on stirring the mutton from time
to time and let it cook on medium heat. Here you need to make sure that the mutton does not stick
to the bottom of the pan.

This dish will have quite some amount of gravy so you will have to add water. In a separate pan heat
water and keep aside. Cook the mutton till the outer fat has melted and has got mixed with the
masala. Now add the potatoes, whole onions and hot water an d give it a nice mix. Taste the salt and
sugar consistency. Put the lid on the pressure cooker and cook the mutton for 3 whistles or 25
minutes, whichever comes first. Open only when the pressure has gone out.

Cooking in the handi:

Take a big deep-bottomed vessel with a lid. And follow the steps till you add mutton and cook. Once
the mutton starts to leave oil along with the other masalas, add potatoes and onions. Separately
knead atta / wheat flour with water into tight dough. Take a big portion of aluminum foil wrap, big
enough to cover the mouth of the vessel. Cover the mouth of the vessel with the foil wrap and put
the lid on.

Now seal the mouth and the lid together with the dough. On a low flame cook the mutton for 1 hour.
You will hear a “chit-pit” sound once the mutton is done.

Serve hot with rice or tandoori roti. I prefer it with plain steamed rice and raw chunks of onion on
the side

Sorshe Mangsho / Mutton with Bengali Mustard Paste

Ingredients
700gm mutton on the bone
1 large onion – chopped
1 small onion – peeled and whole
A handful of fresh coriander leaves – chopped
Some slitted green chillies
½ cup thick curd - whisked
6 cloves of garlic – minced
1 inch stick of ginger – minced
1 big bay leaf
1 medium cinnamon stick
3 green cardamoms
3 cloves
1 mace
A pinch of nutmeg
1 black cardamom
2 tsp turmeric powder
2 tsp red chilli powder
1 tsp cumin powder
1 tsp coriander powder
1 tsp garam masala powder
2 tbsp mustard seeds
Salt
2 tbsp mustard oil
Directions
Make a smooth paste of the mustard seeds with a little water till you have a smooth paste. Once
done, dilute the paste with ½ cup of water and keep aside.
In a pressure cooker put the mutton pieces, 3-4 cups of water, half of the turmeric powder and red
chilli powder, salt, ½ tbsp oil, cinnamon stick, green cardamoms, cloves, mace, nutmeg, bay leaf, half
of the ginger – garlic paste and the small whole onion.
Pressure cook till the mutton is tender. It will take at least 6-7 whistles. Let the steam release on
its own, and then open the lid. Fish out the boiled and cooked mutton pieces and keep aside. Do not
throw away the water. If you want you can strain the water to keep all the whole spices and onion
separate.
Heat the rest of the oil in a kadai.
Add the chopped onions and slitted green chillies to them. Sauté and cook till the onions turn little
golden brown.
Add the rest of the ginger – garlic paste and cook till the raw flavour of the garlic is gone.
Next add the boiled and cooked mutton pieces.
Add the dry spices, i.e. turmeric powder, red chilli powder, cumin powder and coriander powder.
Add the whisked yogurt. Mix and cook till a good gravy is formed.
Pour ½ cup of the boiled mutton and cook till all the water is evaporated. Do this again, until all the
water is evaporated and the gravy has reached your desired consistency.
Now add the prepared mustard paste, mix and simmer for 2-4 minutes more.
Sprinkle the chopped coriander leaves on top of them and put off the flame.

Kata Moslar Mangsho / Kata Masala Mutton

Ingredients
500 gm mutton
2 medium potatoes – peeled and halved / 4-5 baby potatoes - peeled (This is my addition. You can
omit if you want.)
1 medium onion – chopped
6-7 cloves of garlic – cut into big chunks
1 inch stick of ginger – julienned
1 tsp turmeric powder
1 tbsp red  chilli powder (reduce if you don’t want that much heat)
A few whole coriander seeds (optional)
10-12 dry red chillies - broken (get rid of the seeds if you don’t want too much heat in your mutton)
4-5 whole green chillies – slitted
A handful of fresh coriander leaves - chopped
2 tbsp mustard oil / ghee / unflavoured oil
Salt
Directions
Marinate the mutton with chopped onions, ginger – garlic paste, whole coriander seeds (if using),
turmeric powder, red chilli powder, salt and half of the oil. Let them marinade for 30 minutes to 1
hour.
Then heat the rest of the oil in a pressure cooker and add all the marinated mutton into it.
Put cover and cook till the mutton pieces start to release water from them.
Then add the broken dry red chillies and put cover again.
Cook in this way until all the moisture is evaporated.
Stir in between to prevent burning and sticking to the bottom of the pan.
Once the curry is dry, add 2 cups of water. Mix in and cook on pressure till the cooker blows 4-5
whistles.
Put off the flame and let the cooker release its pressure naturally. Then open the lid and put it
again on medium flame.
Add the potatoes and simmer till the gravy reaches your desired consistency. Also make sure that
the potatoes are soft and cooked from inside.
Taste and adjust the seasonings.
Put off the flame, sprinkle the slitted green chillies, some chopped fresh coriander leaves on top of
them and serve hot with some steamed hot rice.

Kacha Lanka Mangsho / Green Chilli Mutton Curry

Ingredients
500gm mutton (boneless) / 700gm mutton on bones
2 medium onions
5-6 cloves of garlic – minced / paste
2, 1 inch stick of ginger – minced / paste
12-15 green chillies (reduce or increase according to your heat tolerance)
1/2 cup chopped fresh coriander leaves (It will take almost 2 small bunches of them)
a few mint leaves (like 6-8, for just a hint of flavour)
½ cup thick yogurt
1 large stick of cinnamon
4 green cardamoms
4 cloves
6-8 whole black peppercorns
1 large bay leaf / 2 small bay leaves
½ tsp nutmeg & mace powder
1 small black cardamom
2 tsp turmeric powder
2-3 tsp red chilli powder
1 tsp cumin powder
1 tsp coriander powder
1 tsp garam masala powder
Salt
½ tsp sugar
juice of 1 lemon
2 tbsp mustard oil
Directions
In a blender put together the coriander leaves, mint leaves, green chillies and the thick yogurt.
Blend until smooth.
In a large bowl take all the mutton pieces. Pour the prepared coriander leaves, mint leaves, yogurt
and green chilli paste. Add in the lemon juice, turmeric powder, red chilli powder, cumin powder,
garam masala powder, nutmeg & mace powder, salt and half of the oil.
Let it marinate for 1 -2 hours or preferably overnight.
Heat oil / ghee in a kadai and add the cinnamon stick, cloves, green cardamom, black cardamom,
whole black peppercorns and bay leaf. Sauté for half a minute or so, and when the oil becomes
fragrant throw all the sliced onions into them.
Sauté until translucent and add in the ginger – garlic paste.
Cook till the onions turn golden brown.
Now add the marinated mutton into them. Add the sugar.
Mix well and cook covered till all the water evaporates. Stir in between to avoid any kind of sticking
to the bottom of the pan.
Now, you can slow cook like this, with adding little water from time to time, until all the mutton is
soft and cooked perfectly.
Or, you can transfer the entire half cooked dish to a pressure cooker, add 2 cups of water and
pressure cook, till it blows 10-12 whistles. If your mutton is tender, it might take lesser time. So
check that how much the mutton has cooked and then pressure cook accordingly.
Once done, let the steam go out of the cooker naturally and then open the lid.
Simmer till the gravy reaches your preferred consistency.
Check and adjust the seasoning.
Put off the flame and serve hot with some roti / paratha / rice.

Bhoger Mangsho
Ingredients
700gm mutton (boneless / on bone)
2 potatoes – peeled and halved
A handful of chopped fresh coriander leaves
2 tbsp ginger paste (You will need quite a big ginger paste to have that. I always use chopped
ginger)
1 tsp turmeric powder
1 tbsp red chilli powder
1 tsp cumin seeds
1 tsp coriander seeds
1 medium cinnamon stick
3 green cardamoms
3 cloves
4-6 whole green chillies – slitted
3 tbsp mustard oil
Salt
Directions
Marinate the mutton pieces with 2 tbsp oil, turmeric powder, red chilli powder, salt and ginger
paste, for at least 30 minutes.
Lightly dry roast the cumin and coriander seeds for 1 minute on low flame and then grind them to
fine paste using some water. Once done keep aside.
Take a pressure cooker and heat up the rest of the oil.
Temper it with the cinnamon stick, green cardamoms and cloves. Saute for half a minute or until the
oil becomes aromatic and then put all the marinated mutton into it. You can also cook in a kadai / pan
but that will take a long time to cook the mutton completely.
Slowly heat up the cooker and cook the mutton covered on medium flame.
The mutton will eventually ooze out a lot of oil and water.
Keep cooking it covered, stirring in between until all the moisture evaporates. This will take 10-12
minutes of time.
Once everything is dry, add the rest of the spices, i.e. cumin powder and coriander seeds paste and
pour in ½ cup of water.
Again keep cooking covered till all the water is evaporated. Again pour in some water and evaporate
it. This will help in darkening the meat pieces and develop the flavour of the curry.
After adding water 2-3 times, add in the slitted green chillies and 4 cup of water.
Stir to mix in everything and put cover to cook on pressure. Cook till the cooker blows 6-7 whistles.
Once done, let the pressure release on its own and then open the lid.
If the curry is too thin for you then simmer on low flame till the curry reaches your desired
consistency. Generally the curry has a very thin texture, like water.
Taste and adjust the seasonings.
Once done, sprinkle the chopped coriander leaves over them and put off the flame.
Serve hot with plain steamed hot rice.
Note: If you cook the potatoes with the mutton, then the potatoes will almost melt during the
process. What I do, is, I pressure cook the mutton for 4-5 whistles. Release the steam by loosening
the vent, add in the potatoes, and then pressure cook them for another 2-3 whistles. Let the
pressure release on its own and then open the lid.
Or, you can cook the mutton till done, and the simmer with poatatoes till they become soft from
inside. You might need to add some more water in that case to keep the consistency of the curry
right.
Or, if you are slow cooking, then add the potatoes when the mutton is almost done.

Chanay ki Daal Gosht / Chana Dal with Meat

Ingredients
½ kg boneless mutton pieces
2 medium onions – sliced
2 medium tomatoes – chopped
7-8 fat garlic cloves – minced
1 tbsp ginger paste
2 tsp turmeric powder
3-4 tsp red chilli powder
2 tsp cumin powder
2 tsp coriander powder
1-2 tsp garam masala powder
2 medium cinnamon stick
4 green cardamoms
3-4 cloves
2 medium bay leaves
A handful of chopped fresh coriander leaves
Salt
½ cup ghee
Directions
Wash and soak the chana dal overnight.
In a pressure cooker heat the ghee and temper it with cinnamon sticks, green cardamoms, cloves
and bay leaves.
Sauté them for half a minute and add the boneless mutton pieces to them.
Sprinkle some salt over them and sauté the mutton pieces until they become lightly browned.
Now add the sliced onions, chopped tomatoes and ginger garlic paste.
Also sprinkle the turmeric powder, red chilli powder, cumin powder and coriander powder.
Mix in and add in 1 cup of water.
Put on the lid and cook the mutton on pressure until the cooker blows 4 whistles.
Let the steam come out on its own and then uncover the lid.
Simmer the curry on medium heat until the gravy is nice and smooth and the oil has started to ooze
out.
At this point add in the washed and soaked chana dal to the mutton curry with another 1 and ½ cup
of water.
Mix them in and again put them on pressure until the cooker blows another 4-6 whistles. (You can
cook the chana dal separately and then mix the cooked mutton and cooked chana dal. Then simmer
them for 5 minutes more and serve hot. But cooking them together gives the dish a lot more flavour
but it will cost you a lot more time.)
Put off the lid when all the steam from inside has been vented.
Put the curry on simmer again and cook until the gravy reaches your desired consistency.
You can mash up the chana dal in the curry but I don’t do that.
Taste and adjust the seasonings.
Finally sprinkle the garam masala powder and chopped coriander leaves over them.

first-class-railway-mutton-lamb-curry

Ingredients

 300gm Mutton or Goat or Lamb meat (Cut into medium pieces)

 4-5 Onions (Finely chopped into long pieces)

 2-3 Potatoes (Peeled and cut into medium pieces)

  Garlic (4-5 cloves)

 Ginger (Finely chopped)

 Dry roasted whole Cumin seeds, Coriander seeds (1/2 tsp.)

 Turmeric powder (1/2 tsp.)

 Fresh Curd (1/2 tsp.)

 Oil (Use Mustard oil for original taste)

 Whole Red Chillies (5-6) / You can also use Red Cilly Powder

 Salt

 Dry Garam Masala Spices (You can also use Garam Masala Powder)

 Green Coriander Leaves (3)

Directions

 First, take the Mutton in a bowl and mix Curd to it. Add a small pinch of Turmeric powder, 1

tbsp. Oil and Red Chilly powder and let it to marinate for around 15 minutes.

 While the Mutton marinates, heat the cooker and put oil in it.

 Once the oil is heated, put the Garam Masala paste. Let them fry and sizzle for couple of

minutes.

 To create Garam Masala Paste, grind all the Dry Garam Masala Spices in a grinder along with

whole Coriander and Cumin seeds. Grind them to a fine paste by adding little water.

 Now add whole Red Chillies and Curry Leaves to it and keep stirring.

 Add whole Garlic cloves, chopped Onion and minced Ginger to it. Fry it on medium heat till

they turn golden brown.

 Now, take the marinated Mutton with Potatoes and put it in the cooker with other

ingredients.

 Let them fry for around 5 minutes and then and the Potatoes. Put the flame on medium heat

and let it cook for around 15-20 minutes.

 After 15 minutes, and water to it. Then cook it for 5-10 minutes on high heat. Remember to

cover the lid.

  After 2-3 whistle on high heat, turn off the heat and let the pressure release on its own.

 Once the steam is released, open the lid and garnish it with fresh green Coriander leaves.

 Serve with rice or bread.

 Alongside, serve raw Onion slices and Green Chillies for a yummy combination

meat and potato curry

Ingredients

1 kg of mutton/lamb diced into chunks

5 tablespoons vegetable oil

One and half medium onions

4 cloves of garlic, minced/grated

1 inch piece of ginger, minced/grated

2 bay leaves

1 cinnamon stick/cassia bark snapped into pieces

3 green cardamoms

1/2 tsp Salt

1/4 tsp turmeric

1-1 1/2 tsp chilli powder

1 tsp curry powder

1/2 tsp cumin

2 medium potatoes cut into large chunks

Handful of Coriander

Salt to season

Water

Directions

1) In a large pot, add oil. Allow to heat up, then add garlic. Allow garlic to turn golden then add

garlic, onion, cardamom, bay leaf. and cinnamon. Add salt and stir. Then add the meat and the

turmeric. Cover and leave to simmer on a medium to high heat. Check every 3-5 minutes. If the

meat is catching the pan, add a little bit of water.

2) After about 20 minutes, once the onions have softened to a much and the meat has shrunk in

size, add the remaining ground spices. Cover again and leave to simmer on a medium heat so the

spices cook out. Check every now and then, and add water 1/2 a cup at a time if the meat seems like

it is burning.

3) After another 15-20 minutes, add the potatoes and coat in the sauce, Leave to cook for about 5

minutes, and then pour in enough water to cover the meat and potatoes. For me, that is usually

about a cup and a half of water (I use a normal coffee mug). Turn up the heat to medium-high and

allow the curry to simmer to a boil.

4) Once potatoes have softened, and the meat is tender to your liking, season with salt to your

taste. Add coriander and remove from heat. Serve with plain rice or flat bread.

Mutton Curry

Ingredients

For the marinade:

1 kg of mutton

4-5 medium onions, quartered

3 tbsp ginger garlic paste

1 tsp coriander powder

1 tsp cumin powder

1 tsp chilli powder

1 tsp turmeric

4-5 cardamom

1 inch cinnamon stick

4-5 cloves

1 cup curd

9 tbsp mustard oil

Salt to taste

For the gravy:

5-6 tbsp tomato puree

2-3 bay leaves

4 medium potatoes, peeled and halved

½ tsp sugar

1 tbsp ghee

1 tbsp kewra or rosewater essence

1 cup hot water

Directions

1. Marinate mutton with all ingredients except for the potatoes and bay leaves. Keep covered for 2-

3 hours.

2. Heat 5 tbsp oil in a pan, fry the potatoes and set aside.

3. In the same oil, add the sugar and caramelise. Then add the bay leaves and the marinated mutton.

4. Allow the mutton to cook in its own gravy. Keep covered and cook until the gravy dries up. Add

tomato puree and cook until the puree is soaked up by the mutton.

5. Transfer the mutton to a pressure cooker.

6. Add ½ cup hot water to the pressure cooker.

7. Add the fried potatoes to the gravy with another ½ cup hot water.

8. Add the kewra essence and close the lid of the cooker. Cook on high heat for two whistles and

then simmer for 15mins. Turn off flame. Open lid after cooker cools down.

9. Add a spoon of desi ghee on top before serving.

This is usually served with steamed rice.

Mom-in-law's Special Mutton (A typical Bong Mutton Curry)

Ingredients
1. Mutton (preferably kochi paNtha/ tender goat meat) 1 kg (cut into small pieces, wash and
squeez out water as much possible)
2. Unsweetened curd/yogurt 4-5 table spoon
3. Lime juice 1 table spoon
4. Onion 2 large (sliced)
5. Garlic paste 3 table spoon
6. Ginger paste 1 and 1/2 table spoon
7. Tomato 1 large (paste)
8. Chilli paste 1 table spoon or according to taste ( I use fresh thai red chillies to get better
color ...they are very hot as well)
9. Turmeric powder 1/2 tea spoon 
10. Kashmiri red chilli powder 1 tea spoon
11. Garam mashala powder 1/2 tea spoon
12. Sugar 1/2 tea spoon
13. Salt to taste
14. Whole spices ( 1 stick cinnamon, 3-4 cardamom, 8-9 black peppercorn)
15. Mustard oil (3 table spoon for marination and 5 table spoon for cooking)
Directions
1st Step - Marinating mutton
 Marinate mutton with curd/yogurt, lime juice, ginger paste, garlic paste, tomato paste, chilli
paste, turmeric powder, kashmiri chilli powder, garam mashala powder and 3 table spoon mustard oil.
 Leave this for 6 to 8 hours or over night in fridge.
2nd Step - Cooking mutton
 Heat 5 table spoon oil in a heavy bottom pan. Temper with whole spices. Add sugar and wait
until sugar is caramelized.
 Add onion and fry them light shade of brown.
 Add marinated mutton and cook over high flame until water comes out from mutton
completely and starts drying and you can see oil at the edges. It will take almost an hour.
You will have to stir and scrape the bottom to avoid sticking or burning.
 Now start cooking it covered over low flame and stir it occasionally to prevent burning at
bottom. Continue this process for next one hour or the oil separates completely. Add salt at
this point.
 Add  boiling water (depending on how much gravy you want..though it's a thick-gravy
dish..and gravy just coats meat pieces. So add water carefully) and cook covered over low
heat  (Stir occasionally) till the mutton is very soft and completely done (1 and half hours or
2 hours).
 Your mutton is now ready to serve. Enjoy with luchi, ruti, parantha or pulao.

Mom's recipe for Keema curry

Ingredients
Mutton keema : 1/2 lb
Potato : 1 medium, cut into cubes.
Onion : 2 medium. 1 finely chopped and 1 for paste.
Tomato : 1 medium
Ginger : 1" root
Garlic : 3-4 cloves
Green chili : 3 (You can add even more if you like)
Dried red chili : 1
Tej patta : 1
 Salt : as per taste
Turmeric powder : 2 tsp
Cumin powder : 1 tsp
Coriander powder : 2 tsp
Red chili powder : 2 tsp
Musturd oil : 4 tbsp (1 for marinating the keema, 1 while frying aloo and 2 for the masala.)
Cinnamon sticks : 1 medum stick (divided into 2)
Cardamom : 4 pods (divided into 2)
Cloves : 4 (divided into 2)

Directions

Marinate the keema with salt, turmeric and mustard oil and keep it aside for 1/2 hr.Make a paste of
ginger, garlic, 1 onion, tomato and green chilis.

Next, put the kadhai into the heat and pour 1 tbsp mustard oil. When the oil is hot enough add the
potato cubes, and adding some salt and turmeric fry them till golden. Set them aside.

Again put 2tbsp oil into the kadhai and when the oil is hot put the dried red chili, tej patta
and crushed cardamom, cinnamon and cloves (1/2 of them) into the oil. When the aroma comes out
add the chopped onion and saute for few mins.
Now when the onions are golden brown add the previously make paste into it. Add red chili powder,
coriander powder, cumin powder and turmeric powder. Fry the masala for few minutes occasionally
sprinkled with water if needed.

Once the masala is fried properly and the oil oozes out, add the keema mixture into it and
stir continuously otherwise lumps will form of the meat. Add the potatoes back into the kadhai.
Cook for 5 mins. Then add some water and cover it with a lid. Bring the curry to boil and let it cook
for 10 mins. 

Now open the lid, check for the seasoning and adjust. Check if the keema is cooked. If not add a
little more water to it and cook for 5 more minutes. 

Once one curry is cooked, turn off the heat and add some coarsely ground cardamom, cinnamon
sticks and cloves

Bengali Style Mutton Stew

Ingredients
 Mutton – Boiled 650 gms approx..
 Ghee/ Butter/ Refined oil – 1tbsp
 Bay leaf – 1 – 2 nos.
 Whole garam masalas – small cardamom, cinnamon, black pepper
 Crushed garlic flakes – 8 – 10 nos.
 Onions – 2 medium ones finely chopped
 Ginger paste – 1 and 1/2 tsp
 Tomatoes – 2 nos. cut in quarters
 Salt to taste
 Sugar – 1 tsp
 Potatoes – 2 large ones, cut in halves/ quarters
 Carrots – 2 nos – chopped into big pieces
 Turnip – 2 nos – cut in cubes
 Green peas – 1 small bowl
 French beans – 1 small bowl chopped
Directions
1. Heat ghee/ butter/ oil in a cooker and add the bay leaf and whole garam masalas, garlic and
chopped onions and fry well.
2. Now add the ginger paste, boiled mutton, salt, sugar and tomato quarters and mix well.
3. Add all the veggies (potatoes, carrots, turnips, peas and beans) and mix well with the meat
and the masalas.
4. Add the mutton stock that you kept aside after boiling the meat.
5. Give it a boil, mix well and pressure cook it and switch off gas after one whistle.

Rice
Badshahi  Khichuri
Ingredients
Rice (unpolished)/atop - 200gms
Masoor dal - 200gms, Eggs –3, 
Mustard oil - 4 table spoon, Dried red chili – 2pcs., Cumin paste – 1tsp., Bay
leaf (tej patta) - 2pcs. Onion (chopped) – 2pcs.

Ginger & peppercorn paste – 2tbsp., Turmeric powder – 1tsp. Chili powder –
1tsp., Tomato – 1., Sugar –1 ½ tsp., Salt – accord. to taste., Water – as
required., Garam masala – 2tsp.

Mutton Biriyani 
Ingredients
Mutton-500gms, Basmati rice-500gms, Medium size Potatoes-5, Ginger paste-
4-5 tsp, Garlic paste-25 gms., Onion paste- 200gms., Chilli powder-3-5tsp
Turmeric powder-2-3 tsp
Curd-one and half cup, Coriander powder- 1 tsp, Sha morich powder- 2 tsp,
Cardamom powder-3 tsp, Jaiphal powder-2tsp, Jaitri powder-2tsp, Pepper-
1tsp, Cinnamon-1 tsp, Cardamom-5-8 Milk-1 big cup, Ghee-200 gms, Refined oil-
200gms, Jafran (saffron) water-2 tsp, Keora water-4-5 drops, Rose water- 5-
7 drops Sweet itter (antor)-4 drops, Salt-according to taste, curd-1cup 
Directions
Cut the mutton into pieces and wash well. Drain the water completely and keep it aside in a pan. Add
to it curd, chilli powder, turmeric and other spieces. In a pan heat refined oil and fry the mutton
pieces mixed with spieces. Stir well. When it is cooked well keep it aside in a separate pan. Half boil
the potatoes in a little water, saffron water, Keora water,Rose water, Sweet itter (antor), Salt and
sugar. Wash the rice well and boil it with cardamom, cloves and keora water. Do not over cook the
rice. In one big cup of milk add add all the other spieces including keora water, Rose water, antor
and Salt. Mix well and heat it for 10 mins. Take a copper handi or pan. Place the boiled potatoes and
mutton pieces in the handi, pour over them the prepared milk. Over it add a layer of rice, sprinkle
saffron water and ghee over it, add another layer of rice, sprinkle saffron water and ghee over it
and cover the opening of the handi with a piece of white cloth. Heat it in low flame for 20-25 mins.
Remove from fire. Open the cover and add ghee on the rice layer. Serve hot.
 
Chicken Biriyani
Ingredients
Chicken-500gms, Basmati rice-500gms
Medium size Potatoes-5, Ginger paste-4-5 tsp
Garlic paste-25 gms., Onion paste- 200gms.
Chilli powder-3-5tsp, Turmeric powder-2-3 tsp
Curd-half cup, Coriander powder- 1 tsp
Sha morich powder- 2 tsp, Cardamom powder-3 tsp, Pepper-1tsp, Cinnamon-1
tsp, Cloves-5-8
Cardamom-5-8, Milk-1 big cup, Ghee-200 gms, Refined oil-200gms
Jafran (saffron) water-2 tsp, Keora water-4-5 drops, Rose water- 5-7 drops,
Sweet itter (antor)-4 drops, Salt-according to taste
Moglai Khichuri
Ingredients
Basmati rice (500 gram), Moong dal (2 cups)
Prawn (500 gram), Green Chilli sliced (3), Green Chilli paste (1tablespoon), Red Chilli paste (1
tablespoon), Cumin seeds (1tablespoon)
Coriander paste (1 tablespoon), Ginger paste (1 tablespoon), Onion paste (1 tablespoon)
Coconut (4 cups), Bay leaf (3-4), Turmeric powder (2 teaspoon), Oil, ghee, Vinegar, Salt, sweet
(according to taste)

Directions
Fry the moong dal till it becomes golden brown. Heat 10 cups of water, as soon as the water starts
boiling add moong dal and boil it for 15mins. 
Cut the chicken into pieces and wash well. Drain the water completely and keep it aside in a pan.
Add to it curd, chilli powder, turmeric and other spieces. In a pan heat refined oil and fry the
chicken pieces mixed with spieces. Stir well. When it is cooked well keep it aside in a separate pan.
Half boil the potatoes in a little water, saffron water, Keora water, Rose water, Sweet itter
(antor), Salt and sugar.
Wash the rice well and boil it with cardamom, cloves and keora water. Do not over cook the rice. In
one big cup of milk add add all the other spieces including keora water, Rose water, antor and Salt.
Mix well and heat it for 10 mins. Take a copper handi or pan. Place the boiled potatoes and chicken
pieces in the handi, add over them the prepared milk. Over it add a layer of rice, sprinkle saffron
water over it, cover the opening of the handi with a piece of white cloth. Heat it in low flame for
20-25 mins. Remove from fire. Open the cover and add ghee on the rice layer. Serve hot.
 
Add rice and boil it for another 8-10mins. Switch off the burner and leave it aside.
Wash and clean the prawns, then add turmeric powder, salt and leave it for at least 10 minutes.
In the meantime heat the oil in a pan and add bay leaf and cumin (whole grain). Wait till it crackles.
Add the shredded coconut and prawns; fry it till it becomes light brown. Now mix all the pastes and
vinegar, and stir well until the oil starts leaving from the fried stuff.
Add this to the boiled rice and dal and stir thoroughly till everything mixes evenly and cook it for
another 5 minutes. Add ghee and serve.

Hilsa Khichuri
Ingredients
Basmati rice (2 cups), Hilsa fish (preferably head portion), 
10 gm ginger paste, 10gm garlic paste, 5gm turmeric paste, 
Red chilli powder, Onion cut into pieces, Potato cut into pieces, 
Green chillies, 
Salt and Garam masala to taste. 
Directions
Cut and clean the head portion of the fish. Mix ginger, garlic, turmeric pastes, salt and red pepper
with it. Deep-fry the fish until it becomes crispy and deep brown in colour. Then fry the onion and
potato pieces and mix red chilli and salt with it. Wash the dal and roast it in a pan till it emits scent.
Boil the rice and when the rice and dal mixture 3/4th cooked then add the green chillies, salt and
sugar. When it is cooked and has a semi solid consistency, then add a pinch of garam masala. Now
your Hilsa Khichuri is absolutely ready to serve.

Kashmiri Khichuri
Ingredients
1/2 kg rice, 1/2 kg moong dal, 2 bay leaves
1 tsp cumin seeds,1/2 tsp ginger paste, 2 green chillies (slit lengthwise), 4 kashmiri chillies (slit
lengthwise), ½ tsp kashmiri chilli powder
5 cloves, 1/2 cup mustard oil, 1/2 teaspoon turmeric, 3 potatoes, 3 onions, 1/2 tsp salt
Directions
Fry the chopped potatoes and onions. Heat oil in a deep-bottomed pan; add the bay leaves, cumin,
cloves, ginger paste and Kashmiri chilli dust. Add the roasted dal and boiled rice and wait for a few
minutes. Add some hot water into the pan along with the turmeric powder. The water level should
be about an inch more than the level of the dal and rice. When the rice and dal are 3/4th cooked,
add the green chillies, kashmiri chillies, salt and the sugar. When done, add a pinch of garam masala
and garnish it with the light fried cashews and raisins. Serve hot.
Egg Khichuri

Ingredients
Moong Dal (1 cup), Rice (4 cups), Chopped tomatoes (2 cups), Green chilli (4-5), Egg (4-5) Ginger
paste (3/4 tsp), Cumin seeds (1/2 tsp)
Coriander (1/2 tsp), Turmeric (1 tsp), Ghee (1/2 cup), Salt and sugar, Lemon juice (1 tablespoon)
Water (10 cups) 

Directions
Fry the chopped potatoes and onions. Heat oil in a deep-bottomed pan; add the bay leaves, cumin,
cloves, ginger paste and Kashmiri chilli dust. Add the roasted dal and boiled rice and wait for a few
minutes. Add some hot water into the pan along with the turmeric powder. The water level should
be about an inch more than the level of the dal and rice. When the rice and dal are 3/4th cooked,
add the green chillies, kashmiri chillies, salt and the sugar. When done, add a pinch of garam masala
and garnish it with the light fried cashews and raisins. Serve hot.

Bhuni Khichuri
Ingredients
Basmati rice (1 cup), Chana dal (1 cup),Bay leaves (2), 
Ginger paste (1 tablespoon), 
Dalchini (2 pieces) Elachi (4-5 pieces), Cloves (4-6 pieces), 
Ghee (4 tablespoon), 
Salt and sugar 
Directions
Wash and strain the dal and rice. Keep them separate. In a big thick-bottomed pot pour 3
tablespoons of ghee. Put in the bay leaves, dalchini, elachi and cloves. Do not let it burn. Now put
the dal and fry a little; then put the rice and a little more ghee. Put in the ginger scrapings and add
enough hot water to cook the rice and dal but Bhuni Khichuri has to be dry. So let the water
evaporates. Put in salt and a little sugar; a few green chillies may also be added. Remove from the
fire when done. Sprinkle a little dalchini powder and cover.

Vegetable Khichuri
Ingredients
3-4 cups Basmati rice , 1/2-cup masoor dal ,1 tsp cumin seeds ,2 slit green chillies ,500-gram cauliflower
pieces ,2 tbsp diced carrots ,1/4 tsp turmeric powder ,1 sliced tomato ,2 tbsp diced brinjal, 1 bunch of spinach,
2 tbsp chopped potatoes, 1 tbsp chopped coriander ,2 tsp ghee 
salt, garam masala to taste 
Directions
Cook the rice. Cool and set aside. Cook the dal in pressure cooker. Add 1/2 cups of water to the cooked dal and
beat well. Heat the ghee and fry the cumin seeds for a while. Add the cooked dal, cauliflowers, carrots,
potatoes, brinjals, spinachs, turmeric powder 

Bengali Ghee Bhat

Ingredients
1.Basmati rice 1 cup boiled
2.Chopped vegetables like carrot,capsicum,green beans,peas
3.Whole garam masala (4 green cardamoms,4/5 cloves,1" long cinnamon stick,2bay leaves)
4.Ghee 4 tbsp
5.Kaju & kismis 1/2 cup
6.Salt 1tsp
7.Sugar 2/3 tsp
Directions
Melt ghee in a wok and fry the kaju & kismis and keep them aside.Add the whole garam masala & bay leaves and
fry for 1/2 minutes.Add chopped vegetables and sprinkle salt .When vegetables are soften add sugar and
boiled rice.Stir fry for 5 minutes.Before serving add the fried kaju & kismis on it.

Basanti Pulao
Ingredients
2 cups long grain basmati rice
1 tablespoon saffron strands
1/2 cup warm milk
2 tablespoon cumin powder
1 tablespoon sugar
2 tablespoon ginger paste
Pinch of salt
6-7 small cardamom
6-7 cloves
2 bay leaves
1/2 cup chopped cashews and raisins
4-5 cups warm water
Directions
Wash the rice, and drain out excess water. Mix ginger paste, cumin powder, salt to the rice and coat it evenly.
Leave out on kitchen towel for 30 minutes to soak out the excess water.
In the meantime soak the saffron strands in the warm milk
Bring 4 cups of water to boil, add the spice coated rice and saffron milk. Cook till the rice is done
Add little water at a time to the rice, if it dries out before getting fully cooked, don\'t put too much water,
the rice will turn soggy then.

Dimer Khichuri
Ingredients
1. Sona masoori rice 2/3 cup
2. Masoor dal 1/2 cup
3. Egg 2
4. Onion 1 medium size chopped and 1 small chopped
5. Green chilies 2 chopped
6. Ginger and garlic paste 2 tablespoons
7. Turmeric 1/2 teaspoon
8. Tomato 1 large chopped
9.  Salt as per taste
10.Mustard oil 2 tablespoons and vegetable oil 1 tablespoon
Directions
1. Wash the rice and dal together and boil them in a large pan till rice and dal are cooked enough. Off the oven
and keep them aside.
2. Take each egg break into a bowl add salt, chopped onion & green chili and beat well. Now heat vegetable oil
in a non-stick pan and fry omelets ,cut the omelets  and keep aside.
2. Now heat the mustard oil in a wok and fry the onion and ginger garlic paste till golden brown. 
3. Add the chopped tomatoes and cook till the tomatoes become soft and pulpy. Now add turmeric and salt and
fry till oil separates from the masala.
4. When oil start separating from the masala add the boiled dal and rice along with the boiled water was with
them and stir well to mix them with the masala.
5. Now bring the mixture to a nice boil for 10 minutes. After 10 minutes add the omelet pieces into the
khichuri and boil for couple of minutes. 
Serve the hot khichuri with the omelets pieces.

bhaat bhaja
Ingredients
Rice (Bhat): 1 bowl
Peas (Mator shuti): ½ cup
Sweet corn (Bhutta): ½ cup
Cauliflower (Ful kopi): 1 few florets cut into very small pieces
Potato (Alu): 1 small, cut into small squares
Oil (Tel): 2 tablespoons
Cumin seeds (Jeera): ½ tablespoon
Optional –
Cashew nut (Kaju badam): 5/ 6
Raisins (Kismis): 10 /12
Directions
Wash all the vegetables well. Heat oil in a wok and throw in the cauliflower and potatoes
Fry till they are half cooked and put in the peas and sweet corn, continue till the vegetables are
cooked
Keep aside the vegetables and pour in just a dollop of ghee to the wok
Add the cumin seeds, as the seeds start sputtering, add the vegetables and rice
Cook over low flame till the vegetables and rice are mixed well
Garnish with cashew and raisins (if using) and serve hot

Fried Rice in Microwave

Ingredients
Rice (Chal): 1 bowl, 100gm
French Beans: 3 – 4
Carrots (Gajor): 2 small sizes
Cauliflower (Ful kopi): 2 -3 florets
Peas (Mator shuti): 1 tablespoon
Sugar (Chini): ½ teaspoon
Cashew nuts (Kaju badam): 5 – 6
Raisins (Kismis): 10 -12
Sunflower oil (Sada tel): 1 tablespoon
Cinnamon (Dar chini): 1 one inch size
Cardamon (Choto elaichi): 2
Salt to taste
Directions
Wash the rice well keep aside for the water to drain out
Cut all the vegetables into one centimeter sizes
Break the cashew nuts longitudinally into halves
Soak the raisins for 10 mins
In a microwave safe deep vessel pour the oil, the cut vegetables and salt. Put it in the microwave
oven and cook on microwave high (800 watts) for 6 to 7 mins
Take the fried vegetables out and keep aside
In another microwave safe bowl pour the rice and add 2 bowls of water, the rice to water ratio
should be 1:2. Cook the rice uncovered for 10-12 mins on microwave high (800 watts)
Add the vegetables to the cooked rice along with the sugar and mix well
Cook on microwave high for 2 mins. Fried rice is ready to serve

Egg Fried Rice

Ingredients
Long grain rice (Basmati chal): 1 cup
Carrot (Gajor): 2 medium sizes
Onion (Peyaj): 1 medium size
Capsicum: ½
Potato (Alu): 1 medium size
Egg (Dim): 2
Cinnamon (Dal chini): 1” size
Green cardamon(Choto elaichi): 2 -3
Cloves (Labongo): 2 -3
Bay leaves (Tej pata): 1
Sunflower oil (Sada tel): 3 tablespoons
Sugar (Chini): 1 teaspoon
Salt to taste
Directions:
Wash the rice properly, take it in a boiling pan; cover with water. See to it that the water level is at
least one inch above the raw rice. Boil covered for 10 to 12 minutes, or until the rice is cooked.
Pour in extra water if necessary. Once the rice is done, drain out excess water
Spread the cooked rice over a plate or baking tray and let it cool
Heat 1 teaspoon of  oil in a frying pan, beat the eggs with salt. When the oil is heat, pour in the egg
and scramble it while frying. Keep aside
Chop all the vegetables into very fine half inch size pieces
Heat rest of the  oil in a wok, add the cinnamon, cloves and green cardamom. Add the vegetables
when the spices start popping. Fry over low flame till the vegetables are well cooked
Add the rice and sprinkle salt and sugar
Toss everything so that the rice gets mixed well with the vegetables
Take out of flame when the rice becomes piping hot, and garnish with the scrambled egg
Khichuri Recipe
Ingredients
4 medium potatoes (cubed)
1/2 tsp red chilli powder
1/2 tsp sugar
1/2 tsp turmeric powder
1 1/4 cup green gram split, (moong dal) roasted
250 gms cauliflower florets250 gms.
6 cup water (approx)
salt to taste 
6 green chillies
1 1/4 cup rice1 1/4 cups
2 tsp cumin powder
1/2 cup peas
For The Seasoning 
4 tblsp Ghee
2 Bay Leaves
3 Red Chillies Whole
4 Green Cardamoms
6 Cloves
2 Cinnamon 1 inch pieces
Directions
Roast moong dal, cut cauliflower florets and slit green chillies.
Make a paste of turmeric powder, cumin powder and red chilli powder.
Wash rice and drain.
Take sufficient water in a big size pot and stir fry dal and rice in it.
When the rice is half done mix in masala paste, green chillies and vegetables, simmer (boil slowly at
low temperature) till they are cooked.
In the meanwhile dal and rice will also be cooked.
Make a flavor by heating ghee mix in red chillies, bay leaves, garam masala and stir fry for a minute.
Stir in the flavor mixture into cooked khichuri.
Serve hot with pure ghee on top.

Mixed Chicken Fried Rice

Ingredients
Basmati rice- 600g
Boneless Chicken- 150g
Prawn- 150g
Spring Onion+Carrot+ Beans Chopped(veggies)- 1cup
Refined Oil- 50ml
Salt & Sugar- To taste
 Soya Sauce- 4tsp
Chopped garlic- 2tsp
Directions
Heat the oil and fry the chopped garlic and then add the veggies and fry for sometime.
Now,add the prawns and fry it for sometime.
Then, add the boiled chicken and again fry for sometime.
Now,add salt,sugar and soya sauce and cook well.
Now boil the rice properly so that none of the grains touch each other.
then add the boiled rice to the fried mixture and mix slowly.
When the whole rice is mixed, cook for sometime and then take it off the oven and Serve hot.

Royal Bengali Polao

Ingredients
Gobindo bhog Rice- 5 cups(100g cup)
Ghee- 100g
Sugar- 150-200g(as per taste)
Salt- 1tsp
Cashew & Resins- 100g
Water- 6 cups
Whole garam masala- 25g
Keora water- 5tsp
Turmeric- 2tsp
Directions: 
Clean the rice in water and dry it by mixing 5tablespoon of ghee and turmeric for half an hour.
Now heat the remaining ghee in a pressure cooker and add whole garam masala and rice,then fry for
5 minutes.
Add Cashew and resin to the rice.
Add Sugar and salt and add warm water to it and mix well.
Close the lid of the cooker and keep till one whistle.
Now after opening the cooker add Keora water and serve hot.

La Jawab Biriyani
Ingredients
Chicken(cut into large pieces)- 750g
Basmati Rice-500g
Curd- 100g
Ginger+garlic+green chilli paste-5 tablesp
Onion paste- 150g
Onion chopped- 150g
White oil- 150ml
Ghee- 150g
Garam Masala- 2tablesp
Potato(cut in halves)- 8pcs
Nutmeg(Jaifal)+Jaitri- 1tsp
Saffron- 1pinch Dipped in 1/2 cup Milk
Keora+Rose water- 2tsp each
Salt & Sugar- To taste
Water- As required
Directions
Marinate the chicken with curd,onion,ginger,garlic & chilli paste for an hour.
Now, half boil the rice and keep aside.
In a pressure cooker,add oil(100ml) and ghee(50ml) and fry chopped onion till golden brown and
keep aside.
In the same oil,fry the 1/2 cut potatoes to brown and then add the marinated chicken and cook well
for sometime.
Now add some water,sugar & salt to taste and again cook for few minutes.
Now close the lid and keep it till 1 whistle.
Now,in a deep bottom pan grease the surface with ghee and spread the rice uniformly.
Then add the chicken along with gravy in the second layer and sprinkle a pinch of garam masala and
jaifal+jaitri powder.
Now add 2tsp of saffron in milk on it.
Again add another uniform layer of rice on it uniformly.
Again add the rest of the chicken along with gravy as the fourth layer.
Add rice uniformly as 5th layer and add the remaining saffron mixture on the rice.
Again add the remaining jaifal+jaitri powder and garam masala to it.
Now add the golden brown crispy onion fries on top.
Add rose water+keora water to it.
Now put a lid on the pan keep in seam flame for 5 minutes.
Now mix the rice,masalas and chicken so that the dual color is preserved.
Serve hot with Chicken Chap by garnishing with onion.

Bengali Khichuri /Bhoger Khichuri

Ingredients
1/2 cup rice (short grained)
1/2 cup split green gram (Dhuli Moong dal)
1 potato , cubed
1/2 cup cauliflower florets
1/4 cup peas
Whole spices
2 green cardamom
2-4 clove
1 cinnamom stick
1 Bay Leaf
2 Dry red chilli
1/2 teaspoon cumin seeds
1 tablespoon ginger,grated
1/2 teaspoon cumin powder
1/2 teaspoon Red chilli powder
1/2 teaspoon turmeric powder
1/2 teaspoon garam masala 
Salt to taste
1 tablespoon oil
2 tablespoon clarified butter
Water as required
Directions
Wash and soak rice in water for 3 minutes. 
Roast the moong dal in a pan and set aside. Heat 2 teaspoon of oi in Alan , add cauliflower , potato
and peas with apinchof turmeric powder and fry for few minutes. Set aside.
Heat butter and oil in a wide pan . Add whole spices , cumin seeds and saute.
Now add ginger , red chilly powder and cumin powder init. Mix and add the roasted dal and give a
stir for few minutes.
Add 1 cup warm water and salt and cook till water starts boiling. Now add the sautéed vegetables in
it. Add 1 c more water and cook it covered for 7-8 minutes.
Finally add washed rice , 1 cup warm water , more salt if required , garam masala and cook covered
till rice are done.Frequent stirring is required.Remove from heat and serve.

Dhaka Style Doi Bhaat/ Curd Rice

Ingredients
500 gram Gobindobhog atop chaal
3 big Gondhoraj lebu,
10 Gondhoraj lebu leaves(optional)
4 green chilies
2 teaspoon sugar  (optional)
2 tablespoon yoghurt
2 tablespoon refined oil or ghee
Finely chopped coriander leaves
½  teaspoon nigella
Salt to taste
Directions
Cook rice, spread on a flat utensil & cool it.
Mix yoghurt, sugar, salt, 2 chilies, Gondhoraj lebu juice, Gondhoraj lebu pieces (squeezed pieces)
and gondhoraj lebu leaves (if available) with rice.
Keep aside for at least an hour.
Take out gondhoraj lebu pieces & leaves from rice just before cooking.
Heat oil or ghee in a wok or non-stick pan.
Add nigella & 2 green chilies.
Mix the rice & fry for 10 minutes on medium flame.
Sprinkle 1 teaspoon ghee(if cooked in oil) & coriander leaves.
Take out from flame & serve hot.

Chingri Macher Pulao

Ingredients
Small Shrimp or Prawns /Kucho Chingri – 250 grams
Small grain rice – Govinda Bhog is the best for these Basmati Rice – 2 cups
One medium Onions -  finely sliced
Ginger – 1 tsp, finely sliced
Green Cardamom – 3, coarsely crushed
Cloves – 6
Whole black pepper – 6 to 8 grains
Salt – To taste
Sugar- 1 1/2 tsp
2 bay leaves – remove after cooking
Raisins and Cashew -  two spoons – this is optional
One green chili – de-seeded and slitted – optional – throw this away after cooking.
1 tsp – turmeric powder
White Refined Oil – 2 tbsp
Ghee – 2 tbsp
 Directions
Cook the rice and spread on a large vessel for 15- 20 mins for drying. Heat 2 tbsp white oil, lightly
fry chingri/shrimps/prawns and keep aside. To the same oil add 2 tbsp Ghee and heat. Add
cardamom and cloves and let them splutter.  Add sugar and then add the sliced onions and ginger
and fry for 2 min. Add the cooked rice and mix on low heat for 2 min. Add the fried shrimps and
sprinkle 1 cup water. Keep stirring well.  Cover and cook for 2-3 minutes. Turn off heat, stir  and
keep covered for 5 minutes

Bengali Style Pulao

Ingredients
2 cups - basmati Rice
1/2 tsp - Nutmeg powder
1/4 tsp - Garam Masala powder
pinch of Saffron soaked in 1/4 cup ofMilk
few drops of rose essence
4 tbsp - Ghee
2 - Bay Leaves
dry fruits soaked in water
1/2 tsp - salt
2 tbsp - Sugar
2 - 3 dry Red Chillies
Directions
1. Heat ghee, add bay leaves. When they splutter, add rice followed by dry red chillies and
cook for 2 - 3 mins.

2. Add garam masala, nutmeg powder, saffron, dry fruits and add water.

3. Follow with sugar and salt and let the rice boil.

4. Cook until rice is done and no water is left. The water should get completely absorbed.

5. Sprinkle essence.

6. Serve hot

Bengali Rice
Ingredients
Rice - 2 cups
Onions - 2
 Garam masala powder - 1 tsp
Saffron - A few
(Soak in a little warm milk)
Cashewnuts - 10
Raisins - 10
Sugar - 50 gms
Ghee - 4 tbsp
Salt to taste
Mixed dry fruits
(Optional garnished)
Directions
1. Chop onions and break the cashewnuts finely.
2. Wash the rice and soak in water for 20 minutes.
3. Heat ghee in a pan, add the chopped onions and garam masala powder and fry till onions are soft.
4. Add soaked rice, fry for about five minutes. Add enough water and salt, bring it to boil.
5. Add sugar, cashewnuts, raisins saffron milk and mixed dry fruits. Stir well, cover and cook till
done.
6. Serve hot with favourable side dishes.

Keema Rice Recipe

Ingredients
 250 gm minced Mutton
 2 cups long-grained Rice
 2 cups Plain Yogurt
 ½ cup Kasundi
 ½ tbsp Black Cumin Seeds
 3 tbsp Ghee
 4 Green Chilies
 Salt to taste
 ½ cup Onion Paste
 2 tsp Ginger Paste
 2 tsp Garlic Paste
 1 tsp Chili Paste
 ¼ cup Sunflower Oil
 2 tbsp Mustard Oil
 1 tsp Garam Masala Powder
 Sugar to taste
Directions

 Rinse rice with cold water soak for 30 minutes.

 Cook the rice until tender and set aside (half open).
 Boil the minced meat and drain well.
 Heat the sunflower oil and fry the spice pastes.
 Add the meat and fry for another few minutes.
 Add garam masala along with a spoon of ghee and stir well. Set aside.
 Heat the remaining ghee in a pan and add cumin seed.
 Mix in the rice, salt and sugar. Remove from the heat.
 Spread a layer of half of the rice in a serving dish then spread the cooked meat and finally
end with the layer of rice.
 Blend yogurt, kasundi, mustard oil and chillies.
 Serve this with layered rice.

Kishmish Kaju Pulao

Ingredients

o 2 cups basmati

o 1 onion, sliced very thin

o 1-2 handfuls of cashews

o 1-2 handfuls of raisins

o 1 tsp salt

o 2 tsp sugar

o 2 tbsp ghee, if Vegan just use oil

o 1 stick cinnamon

o 3-4 cloves

o 3-4 cardamom pods

o 1/2 tsp saunf

o a couple pinches of saffron

Directions
In the rice cooker, add the rice and appropriate amount of water, and soak for 20 minutes. While
the rice is soaking, heat the ghee in a pan. 

When the ghee is hot, add cardamom, cinnamon, cloves. Once those crackle, add the onions. Saute
until translucent. Add the cashews. Stir, reduce heat. Saute till onions are nice and golden and
cashews are golden brown. Add the raisins. Stir until raisins become plump. Add the saunf and stir.
Turn off heat. 
 By now the rice should be soaked. Take a cup or small container, and take out a little bit of the
water. Add the onion mix, along with salt and sugar. Stir everything together in the rice cooker.
Sprinkle the saffron on top of the mixture, and close the lid. Cook on appropriate setting. 

Bengali Rice Pilau

Ingredients
Basmati Rice – 1 kg, washed and dried
Ghee – 250 gms
Raisins – 30 gms, picked, washed and soaked in water to soften
Salt – 1 tsp
Bay Leaves – 3
Cinnamon – 4 inches
Cardamom – 4
Cloves – 6
Onons – 250 gms, peeled, halved and sliced thinly. Fry till crisp and golden brown. Drain and set
aside.

Directions
1. Measure rice in cupfuls. Using the same measure, pour double the measure of water to rice in a
large pan and set to boil.
2. When water comes to a boil, add the rice, stir and half cover and let cook on medium flame till
rice is done (approx 15-20 minutes).
3. Immediately wash out rice with cold water to remove starch. Drain thoroughly.
4. Heat ghee in a separate pan. Fry the bay leaves, cinnamon, cardamom and cloves till they start to
splutter.
5. Stir in rice and fry till it starts to brown.
6. Stir in salt and raisins and cook for a few minutes more.
7. Sprinkle browned onions and serve immediately.

Bhate Bhaat Bengali Steamed Veg And Rice

Ingredients

 rice for 1 person
 1 medium size potato
 1 piece pumpkin size similar to potato
 1 big chunk of egg plant.. size similar to potato
 1 big chunk raw papaya size similar to potato
 6 to 7 pieces French beans
 mustard oil
 1 dry red chilli
Directions

 If you are doing in steamer, large pot.

 heat the water add all the veggies and the rice
 Cook all of the ingredients together..

 Now drain the starch from the rice.

 Take the veggies out on a plate.

 Except for the french beans. sprinklle dash of mustard oil and salt.

 Except the potato mash rest of the veggies seperately with dash of mustard oil and salt.

 Dry roast the red chilly

 For the potatoes add some chopped onions and crushed dry red chilly while mashing with
with dash of mustard oil and salt.

 The mashing has to ideally done with OUR HANDS

 Now in a big plate serve the rice

 Put a dollop of butter cold. let butter melt in the steamy rice/ for bravehearts repalce
butter with mustard oil.

 around the heap of rice put the heap of mashed veggies and the french beans..

 Enjoy it hot..It is a complete meal in itself.

 For winter I will have it with peanut/white mustard seeds chutney. (check out the recipe
for the chutney)

Bhapa Pitha
Ingredients
1. pieces of white muslin or cheese cloth, about the size of a standard paper napkin
2. A deep, small, round bowl to shape pitha
3. Special bhapa pitha making pot or saucepan and aluminum foil

Steps to prepare pitha making pan if you do not have bhapa making pan:
4. Fill half of a saucepan with water and cover it with double layers of aluminum foil in such a
way that vapor cannot go out.
5. Using a fork, make few holes in the middle of the covered foil in such a way that vapors
cannot go out when you place the bowl you will be using to make bhapa pitha.
Steps to prepare pitha:
6. Shift flour. Add salt. Add ½ cup coconut.
7. Sprinkle small amount of water at a time on the flour mixture to dampen the flour. The
flour mixture should neither be like a dough nor like a batter but just wet. Set aside for at
least 30 minutes.
8. If using desiccated coconut, add the milk and dampen the coconut. Set aside.
9. Take water in a separate bowl and soak the muslin or cheese cloth pieces. Set aside.
10. Shift the damp flour again through a strainer. You will likely have to sieve the wet flour
through the strainer with the help of your palm.
11. Boil some water in the pitha making pan by covering the pan with a lid. Proceed to pitha
making steps as vapor appears through the holes.
Steps to make and steam pitha:
12. Depending on the size of the bowl, spread flour mixture in the small bowl lightly in a way
that only half the bowl is covered.
13. Place some coconut and molasses at the center of the bowl.
14. Cover the molasses and coconut by spreading more damp flour.
15. Take one of the muslins from water, squeeze out water and spread the wet cloth on the
bowl of flour.
16. Gather the corners of the cloth with the bowl inside and carefully flip the bowl with the
help of the cloth on the holes of the pitha making pan. The bowl should now be upside down on
the holes of the pan.
17. Carefully take out the bowl, gather the corners on top of the flour mixture. The piece of
cloth will hold the bowl shaped pitha.
18. Steam cook for 6-8 minutes.
19. Carefully unwrap the pitha from the cloth and place in a plate with the help of a spatula or
spoon.
20. Add the hot cloth back to water bowl to soak.
21. Using the second piece of cloth repeat the steps for next pitha. Soak the cloth in water
when done.
22. Rinse, squeeze water of the last cloth piece and use for the next pitha after.

Zarda Rice
Ingredients
2 cups basmati rice 
1/4 tsp orange food color 
6 pods whole cardamom
1 tbsp ghee 
1 cup sugar 
1/4 cup milk 
1 tbsp raisins 
1 tbsp cashews 
1 tbsp slivered almonds  
2 tsp grated orange zest
2 tbsp Khoya
Saffron threads few
Directions
1.Soak the rice in a bowl for 30 mins. 
2.Boil water in a large pot with food color and half the cardamom pods. Add the rice, cook until the
rice is 3/4 done and drain the water

3.In a large skillet over low heat, add ghee, fry the dry nuts and raisins until slightly browned, Add
milk, cardamom, saffron  and allow it to boil.  Once the milk has reached the boiling point add sugar.
Cook until sugar is melted.

4.Add the cooked rice, Cover and cook 5 minutes. Remove from heat, add orange zest and Khoya.
Mix it with fork, fluffing the rice. Serve warm.

Khejur Gurer Payesh

Ingredients
Milk – ½ ltr

Flavored basmati rice – 1 tbsp

Milk powder – 2 tsp

Patali gur (solidified dates jiggery) – 2 tbsp

Bay leaf – 1 pc

Raisin – 10-12 pc

Chopped cashew nuts – 1 tbsp

Directions
At first clean rice in running water and then soak it with little bit of water for 30 minutes. If you
do not have much time, don’t soak.  This is not an essential step.

Now take milk in a large vessel and start boiling it. Then put the soaked rice and a bay leaf and stir
with a ladle continuously. After 10-12 minutes, the rice will be cooked and milk will be thickened
also. Now add milk powder and dates jiggery and mix well. At this moment you will get a nice aroma
of patali gur. After 4-5 minutes when the patali gur is fully dissolved, add dry fruits and mix. And
then, when you notice some cooked rice on the top of and the milk is thick enough, remove the
vessel from heat. Keep aside and allow it to cool down. When it comes down to room temperature,
serve it.

If you do not have patali gur, you can use normal sugar. But obviously taste will be different. In that
case you can sprinkle ½ tsp green cardamom powder which will give you a nice flavour.

Chaler Payesh
Ingredients
Sweet smelling Rice (Gabindobhog er chaal): 100gms

Milk (Dudh): 1 ½ l

Sugar (Chini): 150gms

Ghee: 1 teaspoon

Cashew nuts(Kaju Badam): 10gms,

Raisins (Kismis): 10gms

Green cardamom (Choto Elaichi): 3 or 4

Almonds (Badam): 5 or 6

Bay leaf (Tej Pata): 1 or 2

Directions

 Boil the milk in very low flame, and let it condense till it become almost ¾ its original volume.
 Meanwhile, add ghee to rice and mix well.
 Drop in the rice when the milk is ready, and now cook on high flame, stirring often.
 As the rice gets cooked add sugar, green cardamom, bay leaf.
 Keep on flame till the sugar melts.
 Throw in the cashew nuts and raisins.
 Serve hot or refrigerate, as you like it. Garnish with raisins, almonds, cashew nuts or any
other dry fruits of your choice.

Tips from Granny:

 If you dont get Gobindobog, then work out with good quality Basmati rice
 You can also leave out the ghee, but that does not allow the rice to stick to each other.
 The more you condense the milk, the better it tastes.

Ilish Polao (Hilsha Rice Polao)

Ingredients

 Medium sized Hilsha fish - 1

 Polao rice - 3 cups
 Chopped onions - 1 cup
 Ginger paste - 2 teaspoons
 Ground turmeric -1 teasooon
 Coriander powder - ½ teaspoon
  Yogurt - 4 tablespoons
 Green chili - 5 to 6
 Salt - 1 tablespoon
 Oil - ½ cup

Directions

 Clean the rice a few times, rinse and keep aside.

 Clean the Hilsha and cut into thick pieces. Rinse the pieces dry and marinate with turmeric,
coriander, yogurt, and a little bit of salt for 5 minutes.

 Heat about ¼ cup of oil in a pan and brown the onions.

 Add the marinated fish pieces and cook for about 2 to 3 minutes over medium heat.
 Pour in ½ cup of water, and add the green chili. Keep over low heat.
 Once the water dries up slightly and the gravy thickens, turn off the heat.

 Heat the rest of the oil in a separate pan, and fry the rice with ginger and the rest of the
salt with 2 to 3 minutes.
 Cook the rice in 6 to 7 cups of water. When the water starts boiling, cover the pan and keep
over medium heat.
 Wait for 5 to 7 minutes before stirring the rice again and putting the lid back on. Turn
down the heat to low now.
 Turn off the heat when the rice is boiled and the water dries up.

 Take out approximately half of the cooked rice and pour in all the fish pieces and the gravy.
 Now cover the fish with the separated rice and cook over low heat for 3 to 4 more minutes.
 Turn off the heat completely when the mixture looks thoroughly cooked, having a
characteristic fragrance.
 Serve hot.

Lebur Bhat (Lemon Laced Rice)

Ingredients

1.5 tablespoon vegetable oil (mustard oil preferred)

1 bay leaf
10 whole cardamom pods, bruised
2 inch cinnamon stick
4 whole cloves
1 tablespoon peeled, minced, fresh ginger
1.5 tablespoon raisins
1 cup basmati or other long-grained rice
a lemon wedge (1/4 lemon, seeded)
1.5 cups water
1/2 cup fresh or frozen peas
1/4 cup fresh lemon juice
2 teaspoon sugar
1 teaspoon oil
1/4 teaspoon black mustard seeds
Directions
Heat 1.5 tablespoons oil in a pan over medium-low heat. Fry bay leaf, cardamom, cinnamon, and
cloves for a few seconds. Add ginger and fry until lightly browned, stirring often. Add raisins and
rice and fry until rice is opaque, about 3 minutes. Add lemon wedge, water and peas. Bring to boil,
then stir and lower heat to minimum. Simmer, covered, 18-20 minutes. Resist the temptation to look
while simmering! The rice won't steam properly if you open the lid.

Sprinkle with lemon juice and sugar but do not stir. Simmer 1-2 more minutes. Remove from heat
and set aside.

Heat remaining oil in a small skillet over medium-low heat. When oil is hot but not smoking, add
mustard seeds and fry a few seconds until they begin to pop, covering if necessary to prevent the
seeds from flying out. Remove from heat. Pour oil and spice mixture over the rice and mix gently.
Discard lemon wedge and serve.

Panta Bhaat

Ingredients & Directions

Leftover, cooked rice needs to be soaked in water overnight at room

temperature to ferment. This rice should be ready the next day, soft
and mushy. It needs to be squeezed and mashed a little. You can add
a small ball of tamarind or squeeze half a lemon and a pinch of
salt. This `Panta Bhaat' is now ready to eat; it can be accompanied
by a whole lot of food items, almost anything of your choice.
Accessories that go very well with this food are:- A piece of onion,
chili peppers, Alu Bhate (mashed potato with onion, chili, salt and
some mustard oil), or Alu Bhaja (fried potatoes). Do not throw away
the water. Squeeze the rice in the water and drink the water as you
come to the end of your feast. It is usually eaten by fingers as this
brings out the actual maza'(fun) of eating `Panta Bhaat'.

Abida’s Bengali Mutton Pilau Rice

Ingredients
For mutton curry masala
1. 4 tbs oil
2. 1.5kg mutton, cut into curry pieces
3. 1 large onion, chopped into chunks
4. 2 inch piece of ginger, grated/minced
5. 4 cloves garlic, grated/minced
6. 3 bay leaves
7. 1 cinnamon stick/ cassia bark, snapped
8. 4 green cardamoms
9. 5 cloves
10. 1 tsp turmeric
11. 2 tsps ground cumin
12. 1 tsp salt
For pilau
1. 1 medium onion, finely sliced
2. 4 tbs ghee/oil
3. 2 bay leaves
4. 1 cinnamon stick/cassia bark snapped
5. 1 tsp whole black peppercorns
6. 1 tsp whole zeera
7. 3 mugs rice, washed and soaked for 20 mins
8. 5 mugs of boiling water
9. 3 cups frozen peas
10. 4 to 5 whole green chillies
11. 1 tsp salt plus more to season
Directions
For mutton curry masala
1. 1) In a pot, add oil and allow to heat up. Add in garlic, stir and let it turn lightly golden. Then
add in onions and ginger, salt, meat and all of the spices. Stir to coat the. Meat in the spices and
then cover and leave to cook on a medium heat for 45 mins to 1 hour or until the meat is tender to
your liking. Before removing the meat curry from the heat, season to taste.
For the pilau
1. 2) In a large pot, add the ghee and allow to heat up. Add in sliced onions, salt and whole
spices. Stir the onions and allow to cook on a medium heat until the onions have browned, for about
10 minutes.
2. 3) Drain the rice, and add to pot. Stir once to coat the rice in the ghee and allow the rice to
toast slightly for about 2 minutes. Then pour in the meat curry and stir with the rice until it is well
combined.
3. 4) Pour in the boiling water and the peas. Cover and let the rice cook on a high heat for
about 10 minutes, or until all of the water has been absorbed. Once the water has been absorbed,
lower the heat and allow rice to steam for 20-30 minutes, until the grains are cooked through.
4. 5) Once the rice is cooked, uncover and season to taste. Use a large flat spoon or spatula to
gently mix the rice from top to bottom. Serve with salad and boiled eggs.
Notes
1. The rice to water ratio is roughly 1:1.5
2. I used a regular coffee mug to measure the water and rice.

Bhai Phota Special: Mangsher Pulao (Mutton Pulao)

Ingredients
Mutton on the bone cut into pieces – 300 gms
Tej Patta (Bay Leaves) – 2 nos
Garlic Paste – 2 tsp
Ginger Paste – 1 tsp
Onion – 2 no. (chopped)
Kaju – 50 gms
Ghee – 2 tbsp
Green Chilli – 2 nos (chopped fine)
Ginger – 1 tsp (chopped fine)
Vegetable Oil – 3 tbsp
Gobindo Bhog Rice – 2 cup
Cardamom – 2 nos
Clove – 4 nos
Cinnamon Stick – 1 inch piece
Directions
Wash meat thoroughly under cold tap water. In a large heavy based saucepan place the meat, bay
leaves, cardamom, clove, cinnamon, salt, onion, ginger, garlic and enough water to cover the meat 2
inches. Bring to boil and skim off any scum that rises to the top. Reduce the heat, cover and allow
to boil gently for 40 to 45 minutes until the meat is tender. Strain the meat and the spices.
Reserve the stock. Discard the spices by taking out the meat pieces from it.

Meanwhile, put the rice in a sieve and wash it thoroughly under running cold tap until the water runs
clear. Drain in a sieve and let it stand for a minute or two.

Heat 3 tbsp veg. oil in a pan and fry the kaju, keep aside. Then fry the chopped ginger pieces and
keep aside. Now fry the chopped green chilli and keep aside.
In the same oil add the bay leaves, cardamom, clove and cinnamon for tempering the oil. Then add
the rice and sauté lightly. Now add the meat pieces, ghee & salt and sauté over medium heat for 5 –
10 min. till the meat turns a rich golden colour. Then add 4 cups stock. If the reserved stock is less
than 4 cups add water to make up the deficit. Cook for 8 -10 min till rice is ¾ cooked and water
evaporates. Then add the fried kaju, fried ginger pieces and the fried green chilli pieces which
were kept aside. Cover with a tight fitting lid, reduce heat to very low and allow to cook for another
7 - 10 minutes until rice is tender.

Mutton roll
Ingredient
1 and half cup of all purpose flour (Maida)
1 cup of whole wheat flour (Atta)
2 tsp of yogurt
1 tsp sugar
1 tsp salt
4 Eggs
1 small size onion (chopped)
4 green chillies (diced)
Mutton curry (remove the bones and drain the gravy)
1 cup of white oil
1 lemon cut into four pieces
Directions
1. Blend maida with salt and sugar. Add 1 tsp oil and yogurt into the mixture and mix well. Gradually
pour water and make a tight dough. Make 4 medium size balls as shown in the pic below
1. Roll the balls flat into a circle shape like paratha. Then take a non sticky skillet and lightly
fry the parathas and keep them aside.

3. 1 egg has to be used for each roll. If you wish, you may use 2 eggs per roll. Whisk the egg in a
container and add a bit of salt according to your taste. Then pour it over into the skillet and try
making an omlet. While a tiny portion of the egg remains slightly uncooked, slap the paratha over it
so that the paratha gets glued to the omlet. See the pic below:
2. Now comes the easiest but the most important step i.e arrangement of components in
proper order. Just through the middle of the paratha, form a layer of onion pieces, green chillies
and mutton pieces. Squeeze lemon juice along the layer.
3. Finally wrap the paratha into a roll. Egg Mutton Roll is now ready to serve.

Wash rice and lentil (dal) separately and keep aside to drain out the water. Heat oil in a container
and add dried red chilies, bay leaves and cumin for frying. Add chopped onions and fry till it
becomes golden brown. Add ginger and peppercorn paste to it. Cook well adding turmeric, chili
powder, tomato, sugar and salt. Adding rice and lentil and cook for some time more. Add water and
cover the container with a lead and leave it to boil. As the preparation gets boiled add the garam
masala powder. Whip the eggs. Pour the whipped eggs slowly in small amount from above at the same
time stirring the khichuri with a big spoon, so that it can spread evenly. Serve hot.

Dhakai Kacchi Biryani

Ingredients
For the biryani masala:
Coriander seeds - 1 tbsp
Cumin seeds - 1 tbsp
Dry red chillies - 5-6 nos ( adjust according to taste)
Nutmeg ( Jaiphal) - half a piece
Mace (Javitri) - 2 pieces
Green Cardamom - 3-4 nos
Cinnamon - 2 small sticks
Cloves - 5-6 nos

Other ingredients required:

Basmati Rice - 2 cups
Mutton - half kg ( good quality and fresh. Can use boneless cubes too )
Brown onion slices - 4 tbsp + 1 tbsp ( for this just slice up two big onions and fry till golden brown
in refined oil or ghee) Also ensure that you keep the leftover oil or ghee.
Yogurt - 1 cup
Garlic paste - 1tbsp
Ginger paste - 1 tbsp
Potatoes - 2 medium sized ( parboiled and fried till light brown in colour)
Kewra essence (screwpine) - 1 tsp
Salt - for marinating the mutton and while boiling the rice.
Atta dough - a small ball of dough made of wheat required for sealing the handi/pan in which the
biryani will be cooked.
Directions
STEP ONE
Dry roast all the ingredients listed under 'Biryani Masala' and grind into a fine powder.
Please be careful not to burn the spices. This 'is 'the most important ingredients of the biryani.
STEP TWO
Wash and clean the mutton. Marinate with 2 tbsp salt and keep aside for half an hour.
After half and hour wash the mutton once more and keep.
Now add the yogurt , ginger paste, garlic paste , 4 tbsp brown onion slices and the biryani masala.
Mix it very well and gently too.
Cover this mixture with a cling film and let it marinate overnight.
STEP THREE
Take 2 cups of good quality basmati rice. Wash it under running water , drain and keep aside.
In a big saucepan add water. Once the water starts to boil add 2 tbsp salt and few whole
cardamom , cloves and cinnamon.
Next add the rice and let it boil till the rice is almost half done.
Strain the rice and spread it out on a flat surface.
STEP FOUR
Now is probably the easiest part and the last step' assembling' before you can devour this sinful
biryani.
Take a handi or a saucepan (make sure it has a proper lid) and brush it with a little ghee.
We will make the first layer with rice and then the mutton.
First rice,then the marinated mutton and fried potatoes , then rice and then mutton again. Finally
top it up with the remaining rice. Sprinkle the remaining brown onion slices and the kewra essence
on top. Close the lid tightly of the handi and seal it with the dough.
Now the final task is to put this on dum or slow cooking as we say. For the mutton to be fully cooked
this has to be put on heat for at least an hour. So to prevent it from burning I always put the handi
on a tawa/skillet and not directly.Something like this.
Now forget about it for an hour and then when you break open that seal - simply divine!!

Kachchi Biryani – Dum Mutton Biryani

Ingredients
2 lb mutton
1 teaspoon ginger paste
2 teaspoon garlic paste
3-4 dry red chili
2-3 stick of cinnamon, half inches each
4-5 green cardamom
1 teaspoon cumin
½ teaspoon cloves
½ teaspoon mace
1/8 teaspoon nutmeg
6-8 allspice (optional)
½ teaspoon caraway seed (optional)
3 tablespoon yogurt
¾ cup ghee or butter
5 medium potato
pinch of orange food color (optional)
½ cup onion, thinly sliced
4 cups basmati or kalijeera rice (I use a 160ml cup to measure my rice. Adjust accordingly)
6 cups water
½ cup condensed milk
2 tablespoon milk
pinch of saffron
10-12 alubokhara (pitted prunes)
4 eggs, hard boiled
Salt, according to taste
Directions
1. Sprinkle some salt on the meat and let stand for 15-20 minutes. Wash the meat and drain
all water.
2. Take all the spice from red chili to caraway seed, grind.
3. Take the pot where biryani will be cooked. Add the meat and yogurt, ground spice mix,
garlic and ginger paste and salt. Marinate for anywhere between 30 minutes to overnight(see
notes).
Steps to prepare the onion:
4. Add about 3 tablespoon of butter/ghee on a frying pan on medium heat.
5. Add very thinly sliced onion and sautee until fragrant and golden brown.

Steps to prepare the potato:

6. Wash, peel and cut the potato in big chinks. Usually into 3 pieces for a medium Idaho
potato.
7. If using, rub some orange food color to the potato.
8. Sprinkle some salt.
9. Fry the potatoes until slightly golden on the same pan used for the onion.

Steps to prepare the rice:

10. Wash rice and drain all water.
11. Boil 6 cups of water. Add salt.
12. Add the rice.
13. Turn off the stove at the first sight of water boiling again (bubble forming on the water)
after adding the rice. Rice will be uncooked at this point.
14. Drain the rice completely saving the drained hot water in another clean pot.

Steps to assemble the biryani layers and cook:

15. Preheat oven to 350 degrees Fahrenheit.
16. Add the saffron to the milk.
17. Add butter/ghee to 1 cup of hot water that was set aside in the rice preparing step.
18. Add the prepared potatoes on top of the marinated meat.
19. Sprinkle some fried onion.
20. Add the alubokhara(prunes), if using.
21. Add half the water-butter mixture.
22. Layer in the prepared rice.
23. Sprinkle the saffron milk.
24. Make 4-5 indentations from the rice layer through the potato till the meat.
25. Add the condensed milk through the indentations.
26. Sprinkle the remaining water-butter mixture.
27. Sprinkle the remaining fried onion.
28. Add the remaining hot water in a way that water doesn’t go above the rice layer. You may
not need to use all of the hot water.
29. Cook in the oven for 1.5 hours.
30. Add the hard boiled eggs.
31. Serve with salad, kabab and chutney.
Notes :
1. Mutton can be substituted with lamb or beef, which will give a slightly different taste.
2. It’s best to use a cooking pot that has a tightly fitted lid.
3. The easiest way to grind spices is to use a coffee grinder.
4. When I first started cooking Kachchi biryani, I marinated the meat overnight. I have
cooked it with 30 minutes of marinating with almost the same tenderness. Use your judgment
depending on the meat quality and the time you have in hand.
5. Condensed milk can be substituted by sprinkling ½ cup of milk to the biryani layers and
adding 2 tablespoon of sugar to the fried golden onion.
6. I use a 160ml cup that comes with standard rice cookers in the USA to measure rice.
Adjust your rice measurement accordingly.

White Khicuri
Ingredients
32. Cinigura rice/ Bashmati rice - 1 cup
33. Moong Dal - 1/4 cup
34. Masoor Dal- 1/4 cup
35. Carrot (cut in cube size)- 1/4 cup
36. Green pea- 1/4 cup
37. Onion (chopped) - 1/4 cup
38. Ginger paste- 1 Tbs
39. Green chili- 2-3 pieces
40. Bay leaf- 2 pieces
41. Cardamom- 3 pieces
42. Cinnamon - 2 pieces
43. Salt- 1 ts or to taste
44. Oil- 1/4 cup
45. Ghee - 1 Tbs
46. Hot boiled water- 3 cups
Directions
47. Dry roast moong dal for few minutes. Then wash the rice, roasted moong dal and masoor dal
together. Soak them in water for 20 minutes then drain the water and set aside.
48. Now heat the oil in a big pan. Add the chopped onion and fry til golden brown color come out.
Then add the cubed carrot and green pea; and fry for few minutes.
49. Add the bay leaf, cardamom, cinnamon and ginger paste and fry for another 1 minute.
50. Then add the rice and fry them until a nice aroma come out (around 3-4 minutes). Add the
hot boiled water, salt, green chili and ghee; and let it cook in medium heat for around 4-5 minutes.
51. Cover the pan and let it cook in low heat for around 20-25 minutes.
52. Then turn off the heat and do not open the lid for 10 minutes.
53. Place the white khichuri on a serving dish and enjoy with kabab or chutney.

Masala Rice
Ingredients
54. Parboiled cooked rice- 5 cup
55. Tomato-2 large(chopped)
56. Capsicum-1(chopped)
57. Cumin seed-1 ts
58. Black pepper-1 ts
59. Bay leaves-3 pieces
60. Cardamom-4 pieces
61. Cinnamon stick-3 pieces
62. Turmeric powder-1/2 ts
63. Butter/ghee-4 Tbs
64. Salt-1 and 1/2 ts or according to your taste
Directions
65. Heat ghee in a pan. Add cumin seed, bay leaves,cardamom and cinnamon stick. Stir for few
seconds. Add tomato,capsicum and turmeric powder. Stir around 2-3 minutes.
66. Add rice, salt and black pepper. Stir thoroughly to mix all of the spices.
67. Stir in medium heat around 4-5 minutes. Remove from the pan and serve.

Shrimp Khicuri
Ingredients
68. Shrimp-1/2 lb medium size
69. Bashmati rice-1 cup
70. Masoor dal-1/2 cup
71. Moong dal-1/2 cup
72. Tomato-1 large(finely chopped)
73. Onion-1 medium( chopped )
74. Green chili-4-5 pieces
75. Red chili powder-1/2 ts
76. Turmeric powder-1 ts
77. Cardamom-5/6 pieces
78. Cinnamon stick-4 pieces
79. Bay leaves-4 pieces
80. Ginger paste-1 Tbs
81. Garlic paste- 1Tbs
82. Oil-around 4 Tbs
83. Salt- 1 ts or your choice
Directions
84. Wash rice and dal together and drain water properly
85. Heat oil in the pan. Saute cardamom, cinnamon stick and bay leaves. Add chopped onion and
fry until tender. Add shrimp. Fry around 1 minute.
86. Add the rest of the ingredients except rice and dal.
Fry them around 3-4 minutes. Add rice and dal. Fry all of them together another 3-4 minutes.
Now add hot water around 4 cups. Cover the pan with lid. Cook in medium heat. When rice become
maximum cooked turn the heat low. (if required add little hot water.)When rice become properly
cooked turn off the burner)

Egg Pulao
Ingredients
87. Basmati rice-2 cup
88. Egg-5 beaten (for polao)
89. Egg-2 hard boiled(for garnish)
90. Tomato-3 medium(chopped)
91. Onion-3 medium(chopped)
92. Green chili-5 (whole)
93. Red chili powder-1 ts
94. Cumin powder-1 ts
95. Ginger paste-1 Tbs
96. Garlic paste-1 Tbs
97. Cardamom-4/5 pieces
98. Cinnamon stick-2 pieces
99. Bay leave-3 pieces
100. Nutmeg powder-1/2 ts
101. Coconut milk-2 cup
102. Food color-1 pinch(dissolve with 2 Tbs water)
103. Ghee-2 Tbs
104. Oil- 2ts
105. Salt-1 and 1/2 ts or according to your taste
106. Water-around 3 cup
Directions
107. Wash rice and drain water.
108. Heat oil in a pan. Saute 1/3 chopped onion. Whisk egg with 1/4 ts salt. Add the whisk egg to
the onion and make scrambled. Remove from the pan and keep aside.
Heat ghee in a deep bottom pan. Add bay leaves, cinnamon and cardamom. Stir for a while. Add 2/3
onion and fry until it turns light golden. Add ginger and garlic paste, tomato, salt, all powder
ingredients and coconut milk, and stir it until oil separate. Then add rice and mix it carefully with
the gravy around 5 minutes.
Add 3 cup hot water,stir. When it start to boil, cover the pan with lid. When the rice is almost done
add scrambled egg,toss gently. Add food color and keep it in a very low heat.(If needed you can add
little hot water to the rice)
109. Cook until the rice gets well cooked.
110. Slice the hard boiled egg. Garnish and serve.(before serve mix gently)

Shrimp Biryani
Ingredients
111. Bashmati rice- 2 cup
112. Shrimp - 1 lb
113. Coconut milk -2 cup
114. Warm water -4 cup
115. Onion (chopped)- 1 cup
116. Tomato (cut in cube)- 2
117. Ginger paste -1 ts
118. Garlic paste - 1 ts
119. Green chili - 4/5 piece
120. Cloves - 3 piece
121. Cardamom -3 piece
122. Cinnamon stick -3 piece
123. Bay leaves -2 piece
124. Garam masala powder -1/2 ts
125. Cumin powder -1/2 ts
126. Red chili powder -1 ts
127. salt -1&1/2 ts or your choice
128. Oil or Ghee - 2 Tbs
Directions
129. Wash the rice, drain water and then keep it aside.
130. Pour oil or ghee in a pan and heat it to a medium heat. When oil is hot put all the whole
masala in it and fry for 4 -5 second. then add the onion and fry it until it turns to brown color.
131. Now add the ginger and garlic paste and fry little bit. Then add the shrimp and tomato, and
stir it.
132. Add little bit water and put all the powder masala and salt and stir it and then add the rice
and fry it for 3-4 minutes.
133. When a nice flavor start to come out add the coconut milk and stir it carefully.
134. After 4-5 minutes add the warm water and wait until it start to boil.
135. Then taste the salt and cover it, and keep it to a medium low heat(approximately 30-35
minutes). Stir it 1 or 2 times.
136. When the rice is done turn off the heat and cover it for another 8-10 minutes.
137. After that your delicious shrimp biryani is ready to serve.

Fish
Macher Jhal Chorchori
Ingredients
Small fish(Kajri, Amodi, Puti)- 500g
Chopped onion- 200g
Mustard oil-100ml
Chopped garlic+green chilli- 5-6 nos.
Turmeric powder- 1/2tsp
Chilli powder- 2tsp
Salt & sugar- to taste
Directions
In a pan heat the oil and deep fry the fishes(marinating with salt and turmeric before frying) and
keep aside.
If the left over oil is less then add some more oil and fry the onion till golden brown.
Now add chopped garlic+chilli and fry for 2 mins.
Add salt,sugar and red chilli powder and mix well.
When its cooked well,add the fried fishes and mix thoroughly.
Serve hot with Plain rice.

Bhendi Diye Chingri

Ingredients
1 cup okra, split lenthwise
1 cup cued pumpkin
1 cup cubed potatoes
8-10 medium size shrimps
1 teaspoon nigella
1 teaspoon turmeric powder
½ teaspoon chili powder
Salt to taste
3 tablespoon mustard oil
Directions
Heat a tablespoon of oil in a skillet and lightly fry the shrimps tll they turn pinkish in color and
starts to curl, take out and place them in a kitchen towel to drain out the excess oil
Heat the rest of the oil in a wok, mix a pinch of salt and turmeric to the split okra and lightly fry
them. Take out and keep aside
In the same oil add the nigella, and saute till they start sputtering. Add the pumpkin and potatoes
and fry for 2-3 minutes.
Pour about 3 tablespoons of water in a small bowl and mix the turmeric powder, chili powder and
salt – mix to make a runny paste. Pour the paste to the wok and mix to coat the vegetables
Stir till the spices start to dry, make sure it doesn\'t stick to the bottom of the wok. Pour in about
1 ½ cup of water and cook covered till the vegetables are almost cooked
Add the okra and shrimps, cook for 2-3 minutes more. Serve hot with warm white rice or roti.

Chingri Bhorta – Spicy Stir Fried Shrimp Paste

Ingredients
2 cups deveined, deshelled clean shrimps
1/4 cup onion, chopped coarsely
5-6 cloves of garlic, chopped
2-3 green chili, chopped
4 whole dried red chili
1/2 teaspoon turmeric powder
1/2 teaspoon chili powder
3 tablespoon mustard oil
Directions
Heat about a tablespoon of mustard oil in a skillet, add the shrimps and toss for 2 minutes. Take out
and keep for later
Pour another tablespoon of oil in the same skillet and stir fry the onion, garlic , red and green chili.
As the onions turn translucent, add the shrimps with the ground spices and season with salt. Stir
for a minutes, and transfer everything in a blender jar
Use the pulse mode in the blender to coarsely grind the shrimps.
Transfer to a bowl, pour in the extra mustard oil, serve instantly with warm white rice and masurir
dal.
Sabji Diye Macher Jhol
Ingredients
4 fillets of rohu or catla (fresh water fishes)
1 six-inch ridge gourd
1 medium potato
4-5 florets of cauliflower
2-3 pointed gourd
1 teaspoon nigella/kalonji
1 teaspoon turmeric powder
1 teaspoon cumin powder
1/2 bay leaves
Salt to taste
Few sprigs of coriander leaves (optional)
Directions
Cut all the vegetables longitudinally, wash, mix with little turmeric powder and salt
Heat about 2 tablespoon of oil in a wok and toss the vegetables till lightly fried, keep aside
Wash the fish fillets well, and mix them with turmeric and salt. Drain out the extra water
Pour in another 2 tablespoon of oil in the wok and as the oil get piping hot fry the fish fillets till the
fish is soft and tender
Add all the spices except nigella in a bowl and mix with water to make a smooth mixture
Take in 1 tablespoon of fresh mustard oil in the wok, throw in the nigella and bay leaves
As the spices start sputtering pour in the spice mixture and little water
Stir well till the oil separates
Add the vegetables and mix with the spices
Toss for a little while (1-2 mins) and pour in about 2 cups of water
As the vegetables get almost cooked add the fried fishes and  cook till the gravy sips inside the
fish
Serve garnished with coriander with warm white rice

 Doi Ilish
Ingredients
Ilish or Hilsa
½  cup Yogurt
2-3 tbsp Mustard Paste
½  tsp Turmeric Powder
Mustard Oil  (Preferred, otherwise any other oil would even do)
½  tsp Kalo Jeera (Kalonji Seeds)
3-4 Green Chillies
Chopped Cilantro
Directions
Clean the hilsa pieces and pat dry them. Season them with salt and turmeric powder.
Now heat Mustard Oil in a wok, and slowly put the fish pieces one by one and fry them lightly
In a bowl mix the yogurt and the mustard paste, add the turmeric powder. Remove the fish pieces
after they are fried and keep the oil aside. (We Bengali’s love this oil with plain rice.)
Add some fresh oil to the wok and temper with the Kalo Jeera seeds and let them splutter.
Turn the heat to low and add the yogurt and mustard paste and  the green chillies.
As the oil starts separating, add the fish, salt and a cup of water, cover and cook for sometime.
Serve with hot Basmati Rice.
Garnish with a few drops of fresh mustard oil and chopped cilantro and enjoy the Bengali Delicacy

Patla Ilisher Jhol (Hilsa with Nigella)

Ingredients
Hilsa (Ilish): 4 pieces
Raw Banana (Kancha Kala): 1
Mustard oil (Sarser tel): 4 tablespoons
Nigella (Kalo jeera): ½ teaspoon
Green chili (Kancha lanka): 2
Turmeric powder (Halud guro): 1½ teaspoon
Salt to taste
Directions
Wash the fishes well, put in a bowl and mix well with 1 teaspoon turmeric powder and salt
Cut the raw banana longitudinally into half and then into 2 inch long pieces
Heat the oil in a wok and half fry the fishes, take out and keep aside
Throw in the bananas and toss for a minute, add the nigella seeds
Mix turmeric powder in 2 tablespoons of water and keep ready
As the nigella seeds start popping pour in the turmeric paste
Add the chilies (slit them if you like the curry to be hot), and pour in 1 ½ cup of water
Let the water boil and reduce to half
Gently add the fried hilsa pieces and cook for 2 minutes
Take out of flame and serve with warm rice

Sorshey Narkol Chingri

Ingredients
Eight  large or tweleve medium prawns
Half cup mustard paste – always grind it with one or two ice cubs to avoid bitterness. also add a
pinch of salt and one green chili and a spoon of chopped coriander leaves.
One cup fresh grated coconut.
Six green chilies – two slitted in half and the rest can be forked.
1/2 tsp Kalo jeera or Kalonji or black onion seeeds or Nigella seeds.
Mustard oil as per taste – more the better 
1 tsp turmeric poweder
1 tsp red chili powder – the tikha type
Two table spoon fresh coriander leaves – sliced with a scissor – too much chopping will turn them
black 
Salt to taste
Directions
Heat two spoons oil in a flat bottomed pan or skillet on high flame and add the nigella seeds only
when the oil is hot. Wait for the flavor from the seeds and then lower the flame and add one sliced
green chili – keep clear as it might pop. Add theprawns and turn them to coat oil on all sides – watch
them turn sexy succulent white. Keep the flame low and add the mustard paste, turmeric and red
chili powder. Saute for a while, mix well and add the grated coconut and mix once again – always on a
low flame. Mix water just enough to cover the prawn. Add the rest of the chillies and cover the pan.
Cook on low flame or Microwave on low power for 15 mins. Remove from flame and sprinkle one table
spoon raw mustard oil . Garnish with two green chilies and a twig of fresh coriander leaf.

Sorshey Maach
Ingredients
Pabda /Parshey – four whole pieces or four large pieces of Bhetki/Rohu/Katla- preferably peti pices
or fillet.
Half cup mustard paste – always grind it with one or two ice cubs to avoid bitterness. also add a
pinch of salt and one green chili and a spoon of chopped coriander leaves.
Six green chilies – two slitted in half and the rest can be forked.
1 tsp Kalo jeera or Kalonji or black onion seeeds or Nigella seeds.
Mustard oil as per taste – more the better 
1 tsp turmeric poweder
1 tsp red chili powder – the tikha type
Salt to taste
Directions
Heat four spoons of oil in a flat bottomed pan or skillet on high flame and add the nigella seeds only
when the oil is hot. Wait for the flavor from the seeds and then lower the flame and add one sliced
green chili – keep clear as it might pop. Add the fish pieces and turn them to coat oil on all sides –
you can lightly fry or saute them if you wish. Keep the flame low and add the mustard paste,
turmeric and red chili powder. Saute for a while, Mix well and add water just enough to cover the
fish pieces. Add the rest of the chillies and cover the pan. Cook on low flame for 15 mins. Remove
from flame and sprinkle one table spoon raw mustard oil . Garnish with two green chilies and a twig
of fresh coriander leaf.

Alu Fulkopi Bori diye Macher Jhol

Ingredients
4 Rohu/Katla  Pieces – medium sized – it can be any piece as long you can manage the bones 
Mustard Oil – as needed
4- 6 medium Florets of cauliflower
1 Large potato cut in wedges – you can keep the skin if its clean !
2 Tomato wedges – approx  1/4 tomato
4 green chilies – slitted or forked
8 hinger bori fried in oil
1 tsp Turmeric Powder
1 tsp cumin seeds
3 tsp Cumin Powder
1 tsp Red Chilli Powder
2 Bay leaves
3 cup Water
1 ½ tsp Salt
1 inch Ginger (peeled, finely sliced)
4 tbsp Fresh Coriander Leaves (chopped) – always chop once and dont go on shopping the leaves in
small pieces as they will loose color and turn dark – best, use a scissor.
 Directions:
Wash the fish fillets, shake out water and coat them with salt and  turmeric powder. Add oil in a
pan – take sufficient as we will need this to fry the florets , potatoes once the fish is done. Its not
good to add oil several times as it spoils the flavor. Heat the oil and add a pinch of cumin seeds and
fry the fishes – both sides for five mins. When nearly done sprinkle one tsp cumin powder. Remove
fish and now fry the potatoes and then the florets, sprinkling turmeric and cumin powder on them.
Add the ginger, bay leaves the rest of any cumin, red chili powder and mix well with the potatoes
and florets. Add water, green chillies and cover  the pan and bring  to boil.
Add fish to the curry and cook for 10-15 mins till it boils and the florets are soft (as you like it). 
Now crush four hinger bori and add it to the jhol. Mix half of the Coriander leaves and cook for
another two mins in high flame. Remove for flame and add the other four whole bari, and garnish
with the rest of the coriander leaves. You can vary the taste by replacing the cumin seeds with kalo
jeera, kalonji or nigella seeds.
Serve on hot rice as a main dish.

Bhetki Macher Fry

Ingredients
The Fish
1/2 kg Bhetki Fillets cut in square pieces
200 – 250 gm of White sunflower or any Oil for Cooking
Marination
1 tbsp Ginger Paste
1 tbsp – Garlic Paste – for gods sake dont use the ginger-garlic or any readymade paste as they
come with vinegar and might spoil the taste.
1/2 Lime
1 tsp of Salt.
1 tsp of Green Chilly Paste
Corriander paste (2 green chillies along with 4-5 stems of Corriander leaves wet grinded)
1/2 tea spoon or one pinch jeera powder.
Batter
6 tbsp of Corn Flour
2 Eggs
1/4 cup of Milk.
1/2 spoon black pepper powder
1/4 tea-spoon baking powder (optional)
1 spoon tamarind powder
Directions
Arrange all the pieces of fish in a big plate ( no metal) – Mix all the ingredients of marination in
a small bowl thoroughly. Apply to both sides of the fish and leave it for a while. 15 minutes to 30
minutes should be OK.
For the batter – mix the corn flour in milk with constant stirring leaving no lumps – once done mix
the eggs until smooth.
Heat oil in the kadai – its better to pour all the oil in the beginning so that you do not worry later.
Add two or three whole black pepper to flavor the oil. Once the oil is hot and you can see smoke
leaving the kadai – drop a small amount of batter – just a drop to see how fast it turns brown and
then black. Now reduce the flame to medium ( else the fries will burn out) . Dip the fish in the
batter so as both sides are coated properly – and then drop them in the oil. Press it down with a
flat spoon and turn t it to check both sides. Once brown – remove it and keep it on a plate with
adequate tissue paper covered to soak the excess oil

Sorshey Eilish
Ingredients
Hilsa fish – 500 gm cut pieces – 6/7 pieces.
Fresh Mustard Paste – as fine as possible – 8 table spoon
Mustard oil – 6 table spoon
Tamarind/ Haldi powder – one tea spoon
Green Chili – 8 – 4 sliced in half / 4 whole forked
One tea spoon – red chili powder (optional)
Salt to taste.
Directions
Mix the mustard paste with 4 spoons of oil, haldi powder, red chili powder, salt with four table
spoon water and rub it all over the fish. Heat a baking dish with one spoon oil and take it out of the
oven. Arrange all the fishes on the dish and spread any remaining paste put the green chillies inside.
Cover and bake over medium or 2/3 power for 20 mins. Serve with hot rice.
Tip: In most cases the mustard turn bitter – add one tea spoon salt and one green chili to the
mustard while making the paste. Do not soak mustard before making the paste – it will spoil the
taste.
Option1 : You may fry one finely chopped onion before placing the fish in the baking oven. But I
prefer it straight.
Option2 : You may mix a small bunch of fresh corriander (cilantro) leaves with the paste.
Option 3. Add half grated coconut to the mustard paste and increase the baking time to 25 mins –
these adds a different dimension to the Ilish Bhapey. ( I like it )

Koi Macher Jhol

Ingredients
Koi mach  – 4
Potato – 1 (cut into 4 pieces)
Tomato – 1 (grated)
Cumin seeds  – 1/2 tsp.
Bay leaf – 1
Ginger paste – 1/2 tsp.
Turmeric powder  – 1/2 tsp.
Red chilly powder – 1/2 tsp.
Cumin powder – 1/2 tsp.
Coriander powder – 1/2 tsp.
Salt to taste.
Oil – 1/2 cup.
Slit green chilly – 4.
Garam masala powder – 1/4 tsp.(optional)
Directions
Clean and wash the fish well, marinate with 1/4 tsp of salt and a pinch of turmeric powder. Keep
aside until use. In bowl add ginger,tomato and turmeric,chilly,cumin,coriander powders. To this add
1/2 cup of water and mix well. Keep the masala mix aside.
Heat oil in a frying pan. When it is hot reduce the heat. Add the fish and fry till light brown on
both sides. Take out them from the oil, keep aside.
Add cumin seeds in the remaining oil. When cumin looks brown, add potato cubes and bay leaf. Fry
potato till light brown. Add the masala mix,saute till oil separates and the raw smell of the masala
goes off. If needed add little water and saute for another few minutes. Add 2 to 3 cups of water,
cover the pan and cook till the potato becomes tender. Add warm water if needed. Add the fried
fish,salt and slit green chilly. Cover the pan and cook for 4 to 5 minutes. When the gravy starts
thickening remove pan from the heat.Mix garam masala powder, cover the pan and give 10 minutes
standing time.
Bengali lunch recipe Koi Macher Jhol is ready, serve with plain steamed rice.

Tomato Rui / Rohu Fish With Tomato / Bengali Rui Macher Jhol
Ingredients
1.Rohu Fish pieces – 4
2.Tomato – 2 (chopped)
3.Cumin seeds – 1/2 tsp.
4.Ginger paste – 1/2 tsp.
5.Turmeric powder – 1/2 tsp.
6.Cumin powder – 1/2 tsp.
7.Red chilly powder – 1/2 tsp.
8.Salt to taste
9.Sugar – a pinch.
10.Oil – 1/2 cup.
Directions
1.Wash the fish and marinate the fish with 1/2 tsp.of salt and a pinch of turmeric powder. Keep
aside for 10 minutes. Heat oil in a frying pan. When hot, reduce the heat and fry the fish pieces till
golden brown on both sides. Remove from oil,keep aside.
2.Add cumin seeds in the remaining oil. When the cumin becomes brown, add tomato.Saute for 3 to
4 minutes. Add ginger paste,saute for 2 minutes. Add cumin- chilly-turmeric powders, a pinch of
sugar and 1/4 cup of water. Saute on slow flame until the raw smell of the masalas goes off. If
needed add little water and saute for another few minutes. Add 1 to 11/2 cups of water and salt, let
it bring to boil. Add the fried fish and cook for 7-8 minutes. Remove pan from heat, cover and give
10  minutes standing time. 
Tomato Rui is ready to serve. You can decorate it with chopped nuts or raisins. Serve this delicious
fish gravy with steamed rice.

{Recipe} Bengali Mustard Prawn Curry

Ingredients
Jumbo Prawns – 8pcs ( tails on)
Fresh grated coconut – 2 cups
Green chillis – 3 ( slit length-wise)
Whole Grain Mustard Paste – 2tbsp
Onion – 1 large (finely chopped)
Turmeric powder – 1tsp
Kashmiri Chilli powder (mild) – 1/4 tsp
Coriander powder – 1tsp
Ginger paste – 1/4 tsp
Mustard oil – 1-2 tbsp
Cumin seeds – a pinch
Bay leaf – 2
Cardamom pods – 2
Cloves – 4
Water – 1.5 cups
Sugar – 1 tsp
Salt – to taste
Directions
Marinate the prawns with salt and turmeric powder and set aside for 15-30 minutes. Finely grind
together the fresh coconut, mustard paste, coriander powder and  2 green chillis along with water
to a smooth paste. In a pan heat the mustard oil until smoking hot and fry the marinated prawns on
both sides for a minute each. Once they turn orange they are good to set aside. In the same pan,
heat remaining oil. Add one slit green chilli, cumin seeds, bay leaf, cardamom pods ( bruised slightly
to release flavors) and cloves and let them splutter. Add the onion and ginger paste and fry until
lightly golden. Add the coconut curry paste and the prawns, adjust the salt and sugar. Bring to a boil
and simmer on a low heat. Serve hot with steamed rice.

Quick Bengali Fish Curry With Nigella Seeds

Ingredients
{Can serve two with rice for lunch}
i. 250 grams of any fish. In Bengali kitchens mostly rui, bhetki, tyangra, chingri are used. I used
smoked mackerel.
ii. 2 medium tomatoes or 4 small ones, cut into 4 pieces each
iii. 2 cloves of garlic, de-skinned and slightly crushed, no need to slice them
iv. 1 medium onion, roughly sliced
v. 3/4 green chillies snapped from the middle
vi. Half a tea spoon of nigella seeds
vii. Half a tea spoon of turmeric & red chilli powder
viii. 2 table spoons of mustard oil, or if you are not used to the pungent flavour, 1 table spoon of
vegetable or sunflower oil
ix. Handful of chopped cilantro for garnish
Directions
i. If using fresh fish, please lightly coat the pieces of fish in turmeric, red chilly powder and salt
and shallow fry them. Drain them on a kitchen towel and keep them aside.
Since I used smoked mackerel I skipped this step.
ii. In the same frying pan where you had shallowed fried the fish, keep about 1 table spoon of oil,
you can drain the rest of the oil or discard it.
iii. Once the oil is smoking hot, lower the heat to medium low, add the nigella seeds. Let the nigella
seeds pop.
iv. Then add the sliced onion and crushed garlic, fry for a couple of minutes till the onion turns
slightly brown on the edges.
v. Then add the turmeric and the red chilli powder and mix well. Then add the tomato pieces, the
green chillies and keep frying for a couple of minutes more.
vi. Once the smell of raw turmeric has vanished, add half a cup of water, salt to taste and bring it
to a boil.
vii. Once it starts to boil, add the pieces of fish carefully.
viii. Cook for 10 minutes or so, cover the pan.
ix. After 10 minutes, uncover the pan, taste the salt, if needed, add a bit more water. 
x. Add the chopped cilantro and the mustard oil and after a minute or so switch off the heat.
xi. The fish curry is ready to be served.

Banana Flowers Curry With Shrimp

Ingredients
1.Banana Flower – 1.
2.Potato – 1 (peeled and cut into cubes)
3.Shrimp – 250 grams (cleaned and washed)
4.Dry red chilly – 2.
5.Cumin seeds – 1/2 tsp.
6.Bay leaves – 2.
7.Turmeric powder – 1/2 tsp.
8.Cumin powder – 1/2 tsp.
9.Chilly powder – 1/4 tsp.
10.Salt to taste.
11.Sugar – 1/4 tsp.
12.Slit green chilly – 4.
13.Wheat flour – 1 tsp.
14.Oil – 5 tsp.
15.Ghee – 1 tsp.
16.Garam masala powder – 1/2 tsp.
17.Coriander powder – 1/2 tsp.
[For cutting the Banana Flower see here]
Directions
1.Chop the Blossoms (Flowers) finely. By adding 1 tbsp.of salt soak in water for 15 minutes and drain.
Boil them in water for 5 to 6 minutes. Transfer to a colander and squeeze out excess water. Mash
the flowers lightly. Marinate the Shrimp with 1/4 tsp.of salt and a pinch of turmeric powder, keep
aside. Take a bowl add turmeric,cumin,red chilly,coriander powder and 1/2 cup of water, keep the
masala mix aside.
2.Heat 2 tbsp.of oil in a frying pan. When hot reduce the heat,add Shrimp and fry lightly on both
sides. Take out the shrimps from the pan,keep aside.
3.Add 3 tbsp.of oil in the same pan. Add dry red chilly and cumin seeds. When the cumin seeds look
brown,add potato cubes and bay leaves.Stir fry for 2 minutes. Add the masala mix, saute for 2  to 3
minutes. Add the Banana Flowers,salt and mix well. Saute for 3 to 4 minutes with stirring
continuously. Add 1 cup of water,fried Shrimps,sugar and slit green chilly. Keep cooking till all the
water evaporates. Sprinkle wheat flour,mix well. Cook for 1+1/2 to 2 minutes with stirring
constantly.
Remove pan from heat, mix ghee and garam masala powder. Cover the pan,give 10 minutes standing
time. Delicious Banana Flowers Curry is ready, serve as a side dish for Lunch.
Bengali Echor – Chingri
Ingredients 
1.Echor – 500 grams.
2.Shrimp – 250 grams.
3.Potato (large) – 1 (peeled and cut into cubes)
4.Cumin seeds – 1/2 tsp.
5.Bay leaves – 2
6.Tomato – 1 (chopped)
7.Onion – 1 (chopped)
8.Ginger paste – 1/2 tsp.
9.Garlic paste – 1/2 tsp.
10.Turmeric powder – 3/4 tsp.
11.Chilly powder – 1/2 tsp.
12.Cumin powder – 1/2 tsp.
13.Coriander powder – 1/2 tsp.
14.Salt to taste.
15.Sugar – 1/2 tsp.
16.Ghee – 1 tsp.
17.Garam masala powder – 1/2 tsp.
18.Oil – 1/2 cup.
Directions
1.Before cutting the jackfruit grease your palms and knife with oil. Cut the jackfruit into halves.
Peel the thick skin well. Cut the fibrous portion. Cut the solid portion into cubes. Take all the seeds
from the fibrous portion and discard the hard outer skin of the seeds. Soak the solid cubes and
seeds in 3 cups  of water for 10 minutes. Soak potato in water for 10 minutes. Drain jackfruit and
potato.
2.Boil 2 cups of water in a pan. To this add jackfruit,potato and 1 tsp. of salt and boil for 3 to 4
minutes. Transfer to a colander. Clean and wash the shrimp, marinate with 1/4 tsp.of salt and a
pinch of turmeric powder. Grind tomato and onion to a paste. To this add ginger,garlic,turmeric,
chilly,cumin,coriander and 1/2 cup of water.Mix well and keep the masala mix aside.
3.Heat 4 tbsp.of oil in a frying pan, stir fry the shrimp for 1 minute. Remove the shrimp from oil,
keep aside. Add boiled jackfruit and potato in the same pan and stir fry for 5 minutes (on slow
flame). Transfer the fried vegetables to a bowl, clean the pan.
4.Add 4 tsp.of oil in the same pan, add cumin seeds and bay leaves. When cumin looks brown, add
the masala mix. Saute until the raw smell of the masala goes off (on slow flame). Add the fried
jackfruit and potato, sugar and 1/2 cup of water. Saute for 5 minutes. Add 2 cups of water, salt and
let it bring to boil. Add the fried shrimp and cook till the jackfruit and potato are soft. When the
gravy starts thickening, remove pan from the heat. Add ghee and garam masala powder, cover the
pan and give 10 minutes standing time. The famous Bengali Echor- Chingri is ready. Serve  the
delicious dish with  Rice or Roti.

Fish in a Bengali-style sauce 

Ingredients
Marinade
2 tspground coriander
½ tspturmeric
¼ tspsalt
1 tbsplemon juice
½ tspKashmiri or other mild red chilli powder
Fish
450 g(1 lb) cod loin, cut into 4 cm (1½  inch) chunks
6 tbspmustard oil
12cauliflower florets
½ tspnigella seeds
3hot green chillies, sliced
1 tspcrushed garlic
2 tsppeeled, finely grated root ginger
2medium onions, chopped
2 tspgrain mustard
1½ tspground coriander
1½ tspturmeric
2 tspKashmiri or other mild red chilli powder
4–5 tbsptomato passata
3fish stock cubes
2 tbspchopped coriander leaves
Directions
Marinating time 5 minutes
Mix together all the ingredients for the marinade. Coat the cod chunks in the marinade and leave
for 5 minutes.
Set a large frying pan over a medium-high heat and pour in 2 tbsp of the mustard oil. Allow it to
smoke. Carefully fry the fish all over for 1 or 2 minutes, just allowing the chunks to firm up. Remove
and drain on kitchen paper. Place the cauliflower in the same oil. Stir and fry for 2 minutes, until
brown all over. Remove and place in a bowl. Cover with cling film and allow to sweat.
Put a karhai, wok or large pan, 25 cm in diameter, over a medium heat. Pour in the remaining mustard
oil. When it’s hot, add the nigella seeds, chillies, garlic and ginger. Stir for 2 minutes, until lightly
brown. Increase the heat to high and add the onions. Fry for 2 minutes. Reduce the heat to medium
and add 120 ml of water. Mix well and cover. Cook the onions for 10–12 minutes until soft and brown,
stirring occasionally. Add the mustard and stir in the ground coriander, turmeric and chilli powder.
Stir uncovered for 1 minute, then add the tomato passata. Combine thoroughly.
Now pour in 250 ml of water. Dissolve the fish stock in the sauce and cook on a high heat for 2
minutes, until the oil rises to the surface. Return the cauliflower, fold it into the sauce and reduce
the heat to low. Cook, uncovered, for 15 minutes at a gentle simmer. Return the fish to the pan and
carefully cook through for 2-3 minutes. Check for seasoning, then garnish with the coriander and
serve.

Spicy Bengali fish curry

Ingredients
¾kg/1.5 lbs fresh firm fish
4 green chillies
2 large onions, thinly sliced
½ cup canola or vegetable oil
2 tsp. turmeric powder
1 tsp. cumin powder
¼ tsp. red chilli powder (optional)
2-3 cups boiling or hot water
1 handful chopped coriander/cilantro
Lime wedges
Salt
Directions
Thoroughly wash the fish in cold water. The fish you use, and those recommended,  should have no
strong smell. Cut the fish into 1¼ inch steaks, or into large pieces. Then place the fish in a large
bowl and sprinkle with a 1 tsp. salt and 1 tsp. of turmeric.
Shake the bowl so that all the pieces of fish are coated with the turmeric. Handling the turmeric
will stain your hands so try not to touch — or just use a large spoon. Then let the fish sit while you
start the sauce/gravy.

Katla kalia
Ingredients
Katla Fish 4 pieces
Onion - 2 medium sized (paste)
One Onion small sized chopped
Ginger Garlic paste - One and half table spoon
Tomate paste one tsp
Turmeric powder 2 tsp
Curd 2 tsp
Red chili powder - 1 tsp
Coriander 1 tsp
Bay Leaves 2 medium sized
Garam Masala 2 tsp. home made
Clove 2
Cardamom 2
Cinnamon Stick 1 small
Salt and Sugar as per taste
Mustard Oil
Ghee 1/2 tsp
Directions
Sprinkle some turmeric powder and salt on the fish pieces..
Fry them gollden brown.
Now take another pan and heat some oil.
Add Bay leaves, cinnamon stick, Cardamom and Cloves to it and let them release their aroma.
Add the chopped onion and fry it, until it become Golden brown.
Add onion paste Ginger Garlic and all other spices and cook until oil separates.
Add sugar and salt as required.
Beat the curd with little salt and sugar for another five to six minutes and then add it to the gravy.
Now add some warm water and add the fried fish pieces and cover it with a lid on a low flame for 7
to 8 minutes
At last heat some Ghee in another pan. Add garam Masala and put it into the gravy
Serve with plain rice

Potal Maach Doi Shorshe Diye Pointed Gourd and Rahu Fish in Mustard and Curd
Ingredients
For the Fish
6 Rahu Fish pieces
Salt to taste
1/2 tsp Turmeric powder
1/4 cup Mustard Oil to fry the fish
For the Mustard Sauce
3 tbsp of Mustard seeds soaked in water
2 tbsp Poppy seeds
2 Green Chillies
1/2 tsp Turmeric powder
Salt to taste
1/4 cup Curd
For the Gravy
6 Fried Fish
1/2 kg Pointed Gourd peeled roughly... Some peels should remain on the vegetable, cut vertically into
half.
Mustard Sauce
2 Green or Red Chillies slit
1 /2 tsp Kalonji / Nigella seeds
3 tbsp Mustard Oil
Few coriander leaves chopped for garnishing
Directions
For the Fish Marinate the fish for 15 minutes with turmeric and salt.
Take oil in a pan, heat it. Fry the fish till brown on both the sides.
For the Mustard Sauce Drain the water from the mustard seeds, add all the above ingredients into
the blender.
Blend and make a smooth paste.
For the Gravy Take 2 1/2 tbsp oil in a wok, heat it.
Add Nigella seeds and chillies. Let the seed crackle.
Add the pointed gourd.
 Stir fry for 3 to 4 minutes, add the mustard sauce and 1 cup water, cover and cook till the pointed
gourds are tender.
 Add fish, simmer for 2 minutes more, r. Add fish, simmer for 2 minutes more, drizzle the
remaining mustard oil on top.
Garnish with coriander leaves.

No Oil Fish Curry (Healthy Fish Curry)

Ingredients
Any Small fish - 4 pieces
Yellow Mustard seeds - 1/2 tablespoon
Poppy seeds - 1/2 tablespoon
Dry Red chili - 1-2
Garlic - 4-5 pods
Turmeric Powder - a little less than 1/2 tablespoon
Salt to taste
Tomato - 1 small sized
Coriandar leaves - 2 tablespoon ( Optional)
Directions
Wash and throughly clean the fish in warm water. Remove the intestine and other innards. Clean it
will
Marinate the fish with Turmeric powder and salt for 15 mintues.
In the meantime grind Mustard seeds, Poppy seeds, Red chilies and garlic with 2-3 tablespoon water
into a smooth paste.
 Take a pan and mix the ground paste with 2 cups of water. Add chopped tomatoes, turmeric powder
and salt to taste. Give a gentle stir and then switch on the gas.
As soon as it comes to boiling point, add the fish. Put the flame low and cover the pan with a lid. Let
the fish cook slowly for 15-20 mintues.
Stir once or twice in between. When the fish is cooked completely and the gravy is reduced to
almost 1/4. Switch off the gas.
Garnish with Coriander leaves and serve hot with steamed rice.

Rui macher dim er chechki (Rohu Fish eggs with potato)

Ingredients
Rohu fish eggs - 250 gms
Potateos - 2 big (diced)
Onion - 1 (chopped)
Tomatoes - 1 (chopped)
Green chilles - 2 (chopped)
Mustard oil - 1 tablespoon
Garlic - 1 clove (smased)
Turmeric - 1/4 tablespoon
Chilli powder - 1/4 tablespoon
Salt - 1/2 tablespoon
Water - 1/2 cup
Corainder Leaves - 1/4 cup (chopped)
Directions
Wash the fish eggs properly in a bowl and drain the extra water.
Smash the whole lot of the eggs lightly with your hand
Add a pinch of turmeric and salt and keep it aside
In a wok, heat the oil till smoking and then cool it in sim
Add the smashed garlic clove and let it splutter
Add the chopped chillies and onions and fry till the onions are golden brown
Add the potatoes and fry. Add turmeric, salt, chilli powder and cook for 5 - 10 minutues, till the
potatoes are half cooked.
Add the tomatoes and stir fry again till the tomatoes are soft and pulpy.
Add the fish eggs in the wok and stir softly but quickly.
Add water and let it simmer for 10 minutes.
Garnish with chopped coriander and serve
Footnotes: 
Chilli powder or green chillies may be used as per taste
Garnishing depends upon individual choice. I did not have coriander so I served it as it was cooked.
Fish eggs , like normal eggs have a tendency to stick to the bottom. It is advised to keep stirring in
between to avoid burning

Rui dhaniar jhol

Ingredients
Rohu fish -6 pieces
Coriander leaves -1/4 cup (chopped )
Mustard oil - 1 cup
Tomato chopped -1/4 cup
Green chillies -4
Cumin powder -1 teaspoon
Red chilli powder -2teaspoons
Turmeric powder -2 teaspoons
Salt -as per taste
Directions
Mix the fish with salt,turmeric powder.You don't need to keep it aside for sometime.Heat the
mustard oil. Then place the pieces of fish in it.Shallow fry these for 5 minutes in midium flame.Take
out the pieces of fish in a bowl.
Now in a kadhai ( a vat ) heat 4 tablespoons of oil. Add the tomatoes in it and sauté for 3 minutes.
Now in a bowl combine red chilli powder, turmeric powder, cumin powder, green chillies ,salt and half
cup of water.
Once the tomatoes turn soft put the masala mixture in it.Stir for 1 minute in medium flame.Add the
green chillies in it.Place the fried fish in the wok carefully.Add salt and 2 cup water. Let it boil for
5 minutes more.
Add the chopped coriander leaves.Mix well.Now switch off the gas .
Serve it in a bowl........Happy cooking.

Baked Mustard Fish

Ingredients
4 Pieces of Rohu / Katla
4/6 Tbsp of Kasundi or Mustard Paste
1tsp Green Chilli paste
2 Tsp of Mustard Oil
1/2 Tsp of Sea salt/ Table salt
Aluminium foil to cover
Directions
Marinate the fish pieces in Kasundi, green chilli paste, sea salt and mustrad oil in a Borosil/Pyrex
pan for an hour or so.
Preheat the Oven at 180 degrees and bake it covered in aluminum foil, in a water bath for 25/30
mins. Serve with hot rice.
Rohu Fish Paturi
Ingredients
Rohu Fish- 2 big pcs
Mustard paste- 2 tablesp
Poppy Seed paste- 2tablesp
Coconut grated- 5tablespoon
Mustard oil- 50ml
Green chili- 3-4nos
Turmeric- 1/2tsp
Salt & Sugar- To taste
Pumpkin leaf- 3pcs
Lemon juice- 1tsp
Directions
Wash the fishes properly and then marinate with lemon juice, salt, and turmeric for 10 mins.
Then in a separate bowl add mustard paste, grated coconut, poppy paste, turmeric, salt, sugar,
mustard oil and green chili and mix well.
Now spread the mixture over the fish and fold it with the pumpkin leaf. Perform the same for the
other piece also.
Now wrap and close it using tooth pic so that the leaves does not open.
Now in pan, add mustard oil and put the wrapped fishes, Cook on low flame.
When one side becomes golden brown, turn it for the other side.
When both the sides are well fried, open the leaves, add some mustard oil and garnish with green
chilies and serve hot with white rice.
Footnotes: 
The pumpkin leaf is used so that the leaf is not wasted.

Bangalir Macher Jhol

Ingredients
Fish- 500g
Ginger+garlic paste- 5tsp
Onion paste- 5tsp
Cumin powder- 1tsp
Garam masala- 1/2tsp
Turmeric powder- 1/2tsp
Mustard oil- 100ml
Salt & Sugar- to taste
Curd- 3tablesp
Water- as required
Ghee- 1tsp
Kashmiri mirch- 2tsp
Split green chilli- 3-4pcs
Directions
Marinate the fish with turmeric powder ad salt and fry it in the oil.
In the left over oil, add onion paste and cook for sometime.
When its fried, add the ginger & garlic paste and cook for few more minutes.
Now,add cumin powder,turmeric powder, kashmiri mirch, salt & sugar and mix well.
Then add the bitten curd and again mix well and cook for sometime, then add water.
When the mixture starts boiling add green chillies and fried fish pieces and cook for sometimes.
When the gravy becomes dense, add garam masala and ghee and turn off the oven.
Serve hot with plain rice.

Murighonto
Ingredients
Rohu fish Head- 2 big
Gobindo Bhog rice-200g
Chopped onion- 1pcs
Ginger paste- 3tsp
Cumin paste- 2tsp
Garam Masala- 2tsp
Ghee- 5tsp
Mustard Oil- 75ml
Salt & Sugar- To taste
Turmeric- 1tsp
Red Chilli Powder- 1tsp
Cashew-Resins-- To Garnish
Directions
Heat the oil and fry the fish head very nicely.
Then, add chopped onion, ginger paste, cumin paste, turmeric, chilli powder and salt and fry well.
Now,soak the rice in water for an hour.
Then, add the soaked rice in the fried mixture and mix well and cook for sometime.
Now, add the sugar and mix properly.
Add some water and put a lid on the pan.
When everything tenders, add ghee- garam masala and take it off and serve hot by garnishing with
Cashew-resins

Chingri macher jhol

Ingredients
Prawns - 1/2 kg
Red chilli powder - 1/2 tbsp
Turmeric powder - 1/2 tbsp
Black pepper powder - 1/2 tsp
Lemon juice - 1 tsp
Salt to taste
Mustard oil
Mustard seeds - 1/2 tbsp
Ground coriander powder - 1/2 tbsp
Onion (medium) - 1(chopped)
Ginger-garlic paste - 2 tbsp
Tomato(medium) - 1(chopped)
Green chillies - 2
Cumin powder - 1/2 tbsp
Directions
Wash the prawns thoroughly in water and pat dry.
Marinate the prawns in turmeric powder, red chilli powder, pepper powder, lemon juice and salt.
Keep aside for 10-15 minutes.
Head mustard oil in a pan. Add mustard seeds and saute.
Add onions and saute till golden brown. Add ginger-garlic paste. Stir for few seconds.
Add tomatoes, green chillies and salt. Keep stirring occasionally for 8-10 minutes or until the gravy
becomes thick.
Add prawns and simmer for 5 minutes. Add cumin powder and coriander powder. cook for few
minutes on reduced heat. Serve hot with rice or fresh rotis.

Dhaniya fish
Ingredients
Rui maach (Rohu fish) – 500 grams
Turmeric powder – 1 tablespoon
Red chilli powder – 1 tablespoon
Cumin powder – 1/2 tablespoon
Coriander powder – 1 tablespoon
Garlic paste – ½ tablespoon
Tomato – 1 piece (Chopped)
Green coriander leaves – 1 bunch.
Salt – As per your taste (To marinate the fish and then in curry)
Mustard oil – 6-7 tablespoon
Directions
Wash the fish pieces thoroughly and then marinate with turmeric powder and required quantity of
salt for 30 mintues.
Heat oil in a pan and put the marinated fish pieces in batches. Fry over medium heat till the fish
pieces start acquiring a light golden color. Take them out and keep aside.
In the remaining oil add the masala – garlic paste, turmeric powder, red chilli powder, cumin powder
and coriander powder. Pour two to three tablespoon of water and mix. Fry the masala over low heat
for 2 mintues.
Now add the chopped tomatoes and continue cooking. When the masala starts releasing the oil from
sides, add two cups of water.
Bring the gravy to boil and then slowly add the fried fish pieces along with required salt. Remember
we put some salt while marinating the fish. Cook for about 10 mintues.
Finally put chopped coriander leaves and mix well. Dhaniya fish is ready, Serve it with steamed rice.

Chingri malaikari
Ingredients
Prawns ~ 1lb of the larger size, get fresh ones, see above why I got some with heads on
Onion ~ I made a paste of a large one and used about 5 tbsp of the paste (yipe, I noted the
measure)
Garlic ~ 1 large clove coarsely chopped
Ginger ~ 1 tsp
Green Chillies ~ 6 slit
Coconut Milk ~ 1 can
TejPata or Bay Leaves ~ 4 small
Elaichi or Cardamom ~ 4
Laung or Cloves ~ 6
Darchini or Cinnamon ~ 2 smallish sticks as in picture
Red Chilli Powder
Turmeric Powder
Salt
Little Sugar
How I Do It
Directions
Clean the prawns as explained earlier and mix it with turmeric and salt and keep aside for about ½
hour
Meanwhile grind the onion to a paste.Note: If your onion paste tends to turn bitter, saute the
onions until translucent and then make the paste.
Heat oil in Kadai/Frying Pan
Lightly fry the prawns so they turn golden in color, do not deep fry like other fish.
As soon as the prawns turn a pale golden take them out put them on a paper towel.
In the same oil, add the chopped garlic.
As soon as the fragrance of the garlic rises, take out the garlic from the oil so that the oil is now
garlic flavored but there is no garlic in the gravy.
Add TejPata or BayLeaves
Coarsely pound the Elaichi, Laung & Darchini with a pestle and add them too
Add the onion paste when you see the whole garam masala crackling
Continue frying the onion with a little bit of sugar till it turns brown in color or the oil separates
from the paste
Add the ginger paste and cook the masala.
Stir and add the can of coconut milk
Add a little water (about 1/3 of the can) in the can, mix well and add it too.
Add Red Chilli Powder, very little turmeric powder and salt.
Add the green chillies
Mix well and cook the gravy. The gravy tastes best when you simmer it a low heat for about 25-30
minutes
When you see the oil surfacing on the gravy add the fried prawns.
Cook on low for some more time till the gravy thickens and acquires a creamy consistency.
Serve with white Rice or yellow Pulao
Do make it a point to try out this dish, you will find a dinner of white Basmati Rice & Chingri macher
Malaikari is nothing but unadulterated pleasure.
Note: If you scour the net you might find variations of this recipe, but this is how my Ma and I
make it

Bengali Fish Curry

Ingredients
2 tblsp lemon juice2 tbsps.
mustard oil for frying
salt to taste 
8 fish fillets8 
1 tblsp red chilli powder
4 red chillies whole
salt to taste 
1 tsp mustard paste
1 tsp turmeric powder
4 green chillies slit
2 tblsp coriander powder
1 tblsp garlic paste
1 tsp mustard seeds
1 bay leaf
2 cup onions chopped
1 tblsp ginger paste
1 tsp turmeric powder
1 tsp onion seeds (kalonji)
Directions
Clean and cut fish fillet, wash well, remove excess water and then marinate with limejuice, turmeric
powder and salt.
Keep aside for 30 minutes.
Heat up a pan, mix in 1 tblsp oil, shallow fry marinated fish from both sides until slightly browned.
Take off and keep aside.
Heat up remaining oil, mix in mustard seeds, kalonji, whole dry red chillies and bay leaf, stir fry for
a few minutes till seeds crackles, mix in ginger, garlic paste and stir fry again for a moment.
Mix in cut onion and stir fry until slightly brown in colour.
Mix in mustard paste, red chilli powder, coriander powder and turmeric powder, stir fry masala
nicely until oil starts separating.
Adjust water and salt, bring to boil and then mix in shallow fried fish, put green chilli slits on top.
Stir fry on a slow flame until fish get cooked and oil starts floating on top of gravy.
Take off and decorate with cut green coriander leaves.

Macher Jhol
Ingredients
1/4 tsp onion seeds (kalonji)
2 medium potatoes
5 green chillies
1 1/2 tblsp coriander seeds
1 small sized fish (preferably rohu)
3 tblsp mustard oil
2 tsp turmeric powder
salt to taste 
1 tsp cumin seeds
Directions
Clean, cut and take off fish head.
Clean inside of the fish and wash thoroughly.
Cut the fish into half-inch thick slices.
Pat dry with a kitchen towel and apply salt and turmeric powder.
Wash, take off and cut potatoes into half-inch thick finger sized pieces.
Wash, take off stems and slit the green chillies.
Dry roast coriander and cumin seeds briefly, cool and grind to a fine paste, adding a little water.
Heat up two-tblsp mustard oil in a pot till it just reaches smoking point.
Remove, cool and heat up the oil again on medium heat.
Mix in the fish slices, few at a time and fry for a minute on each side.
Remove and keep aside.
Mix in potato pieces to the pot and stir fry for two to three minutes.
Heat up remaining oil in the same pan, mix in kalonji, slit green chillies and stir-fry briefly.
Mix in coriander-cumin paste and stir fry on low heat up for a minute sprinkling a little water, if
required.
Mix in two-cup of water, sautéed potatoes, salt and simmer (boil slowly at low temperature) for
four to five minutes or until the potatoes are completely cooked.
Gently slide in the pot fried fish slices and simmer (boil slowly at low temperature) for two to three
minutes or until the fish is cooked.
Serve hot with steamed rice.

Hilsa jhol
Ingredients
Hilsa (Ilish): 4 pieces
Raw Banana (Kancha Kala): 1
Mustard oil (Sarser tel): 4 tablespoons
Nigella (Kalo jeera): ½ teaspoon
Green chili (Kancha lanka): 2
Turmeric powder (Halud guro): 1½ teaspoon
Salt to taste
Directions
Wash the fishes well, put in a bowl and mix well with 1 teaspoon turmeric powder and salt
Cut the raw banana longitudinally into half and then into 2 inch long pieces
Heat the oil in a wok and half fry the fishes, take out and keep aside
Throw in the bananas and toss for a minute, add the nigella seeds
Mix turmeric powder in 2 tablespoons of water and keep ready
As the nigella seeds start popping pour in the turmeric paste
Add the chilies (slit them if you like the curry to be hot), and pour in 1 ½ cup of water
Let the water boil and reduce to half
Gently add the fried hilsa pieces and cook for 2 minutes
Take out of flame and serve with warm rice

Shrimps with Vegetables Choto Chingrir Chorchori

Ingredients
Cleaned and shelled shrimps:1cup;Potatoes halved lengthwise 
and cut across in 1/8 inch thick slices:4
Large onions halved lengthwise and then sliced fine:2 
Turmeric paste:1/2 tbls, Chilli paste:1 ts., Slit green chillies:4,
Green capsicums cut in 1 inch long strips:4, Oil:2tbls., A pinch of onion seeds/kalonji
 Directions
Heat oil in a pan. Add the onion seeds when the oil is smoking hot. Fry for a couple of mins. And then
add the sliced potatoes. Stir and fry until potatoes begin to change colour. Add sliced onions, the
turmeric and chilli pastes. Stir well and fry for 5-7 more minutes. 
Add half cup of water to the contents of the pan and allow to simmer, stirring from time to time.
Add the green chillies and salt to taste. When the water is completely absorbed and the potatoes
nearly cooked add the shrimps. Stir and fry until shrimps are done. Now add the capsicum strips
and cook for approximately 7 mins. more or until green peppers are quite limp. Serve 4 with rice or
luchi.
Chingri Maacher Kalia (Prawn Curry)
Ingredients
500 gms. of prawns. -Potatoes- 2
cut lengthwise. Green peas- 1/2
cup -Onion paste-2 tbsp.  Ginger
paste-1 tsp, Chili powder-1 tsp,
Turmeric powder-1 tsp -Tomato-1,
Oil- 150 gms Bay leaves-1, Pinch
of sugar., Garam masala powder- 1/2 tsp
Salt according to taste
Directions
Peel, clean and wash the prawns. Apply salt and turmeric and fry. Fry potatoes and keep aside. Heat
the oil in a pan. Fry the bay leaf with onion, ginger and garlic paste and fry. Mix turmeric and chili
powder in little water and add in the pan. After frying the masala add tomato pieces and fry well.
When the oil separates from frying add potatoes, peas, prawns, sugar and salt and water and cover
the pan. Let it simmer until the gravy thickens. Add garam masala powder and remove from heat.
Macher Jhal / Spicy Fish Curry (Rui or American Carp)
Ingredients
Rui Mach or Carp (6 pieces)
2 Medium Sized Tomato
1 tsp Ginger
1/2 tsp Kalo Jeera(Kalonji)
1/4 tsp Turmeric Powder
Green Chillies
Chopped Cilantro
Directions
Rub the fish pieces with salt and turmeric and keep them aside for few minutes. Heat oil, I use
Mustard Oil in a wok and fry the fish pieces, till they become golden brown on both sides. Once the
fish is fried, add the Kalo Jeera (Kalonji) and the green chillies as per your taste. Add the chopped
tomatoes, grated ginger, turmeric powder, salt and cook till the oil separates and the tomatoes turn
into a gravy. Then add about 1 cup of water, the fish pieces and cover with lid. Garnish with cilantro.
Serve thisMacher Jhal / Spicy Fish Curry (Rui or American Carp) with plain Basmati Rice.

Doi Ilish
Ingredients
Ilish/Hilsa Or Shad fish - 10 pieces
Salt - 1 tablespoon + as per taste
Turmeric - 1 tablespoon + 1/2 teaspoon
Mustard Oil - 3 to 4 tablespoons
Whole Milk Sour Curd Or Yogurt - 1 cup, well beaten with little water, salt & sugar
White Mustard Seeds/Rai - 2 tablespoons
Green chilis - 3 to 4, or as per taste
Directions
First take the fish, wash with little water (Hilsa should not wash thoroughly, its taste will go by
washing). Marinate the fish pieces with salt and 1 tablespoon turmeric powder and keep aside for 15
minutes.
In the meantime grind the White mustard seeds with little salt & 2 green chills to a fine paste by
adding 1-2 tablespoons of water along with it. Add 1 tablespoon of water to the mustard seed paste,
mix it and add it to the pan.
As you have already added salt in curd & mustard paste, you should not need to add anymore. But if
you like to add, you may add as per your taste.
Take the marinated Ilish, in a non-stick pan, add the mustard paste, beaten yogurt, little turmeric,
slit chilies and 1/2 cup water and marinate all together very gently. Sprinkle the mustard oil on the
marination. Adjust the salt to taste.
Now cover the pan with a lid. Put the pan on low heat for 20 minutes. After 20 minutes, turn off
the heat, open the lid and serve "Doi Ilish" with Steamed Rice.....

Macher Jhal
Ingredients
Rui/Katla/Parshe/Bhetki Or any fish you like - 8 pieces
Turmeric - 1 teaspoon
Salt - 1/2 teaspoon
Mustard Oil - 4 tablespoons + 2 tablespoons
Kalonji/Nigella Seeds/Kalo Jeere - 1/2 teaspoon
Green chili - 3 to 4
Black Mustard Seeds - 2 tablespoons
Yellow Mustard Seeds - 2 tablespoons
Salt to taste
Turmeric - 1/2 teaspoon
Chopped Cilantro - for garnishing
Directions
Take the fish and wash under the tap water, marinate with 1 teaspoon turmeric & 1/2 teaspoon salt
and keep aside.
Now take the black & yellow mustard seeds in a grinder, add some salt, 2-3 green chilies & 4
tablespoons water and grind to make a fine paste. Take the paste in a medium bowl, add 1/2 cup
water into the bowl and make the paste thinner. Now strain the thinner paste through a strainer
and keep aside.
Heat 4 tablespoons of oil in a pan, when the oil is Smokey hot, add the fish pieces, fry till golden
and take them out of the pan and keep aside. Do the same for the rest of the fishes. Do not use the
oil, through it if there is any oil in the pan left.
Heat fresh 2 tablespoons of Oil, add Kalo jeere, Chilies to the pan. 
Now add the thinner mustard paste into the pan, salt & turmeric and let the gravy boil for some
time. Add the fried fish pieces to the pan and boil till the gravy thicken and oil starts floating on
the top. Turn off the heat.
Sprinkle chopped cilantro on the top and serve with steamed rice.

Fulkopi Die Tilapia Machher Jhol

Ingredients
1. Tilapia Fish pieces - 4 to 6
2. Cauliflower - 2 cups big pieces
3. Potato - 1 large cut into length wise pieces
4. Ginger paste - 1 teaspoon
5. Turmeric powder - 1 teaspoon
6. Cumin powder - 1/3 teaspoon
7. Green chilies - 2
8. Salt & sugar as per taste
9. Panch foron - 1 teaspoon
10.Vegetable or Canola oil - 2 tablespoons
Directions
Wash the fish pieces and marinate them with salt and turmeric and keep them aside for 15 minutes.
In the meantime boil some water with salt and soak the cauliflower pieces into the hot water for 30
minutes. After 30 minutes take the cauliflower pieces out of the water.
2. Now heat oil in a wok and lightly fry the marinated fish pieces and put them aside. Now in the
same oil fry the vegetables and put in a bowl.
3. Add 1 tablespoon oil if needed. Now make a paste with ginger paste, turmeric, cumin with little
water . Add some panch foron and green chilies to the wok and fry for 1/2 minute. Now add the
masala paste to the wok and fry. Add the fried vegetables also into the wok and fry for a while. 
4. Now add 1 cup water and the fish pieces and cover the pan and cook on low heat for 15 minutes or
until the vegetables are cooked. When the vegetables is cooked enough pour the Jhol in a large
bowl. 
5. You may garnish with some chopped cilantro and serve with steamed rice.

Rui machr jhol

Ingredients
1.Rohu fish 4-6 pieces
2.Potato 1 big thick sliced
3.Parwal  4 peeled and lengthwise halved or egg plant 1 thick sliced
4.Panch foron 1 tsp
5.Cumin pwd 1 tsp
6.Coriander pwd 1 tsp
7.Black pepper pwd 1/4 tsp
8.Turmeric pwd 1 tsp
9.Salt 1 tbsp
10.Coriander leaves chopped 1/3 cup
11.Mustard oil 1/2 cup
Directions
1>Wash and marinate fish pieces with salt & turmeric and fry them till light brown.
2>Now add some panchforon and fry for a while and then add potato,parwal or eggplant and fry
them very well .
3>Take an small bowl and make a paste of turmeric,cumin,coriander & black pepper pwd and add into
the wok and stir fry along with the vegetables.
4>Now add 2cups of water to it and the fried fish and cover it and simmer to cook the vegetables.
5>When the vegetables are well cooked higher the stove andbring the curry to boil.
6>After 5 mins of boiling pour the macher jhol in a big bowl.If you like you can garnish the grsavy
with chopped coriander.
7>Serve it with steamed rice.

Tel Koi or Koi Fish in Mustard Oil Based Gravy

Ingredients
1.Koi-4 big size
2.Mustard Oil-1/2 cup
3.Turmeric powder- 1Tablespoon, 
4. Coriander powder-2 Teaspoon,
5.Cumin powder-2 tsp,
6.Yoghurt 2tbsp
7.Red chili powder-according to taste,
8.Indian or Thai green chili-4,
9.Cilantro-to garnish,
10.Tomato puree-1Tbsp
11.Onion juice-4tbsp,ginger paste 1 tsp, garlic paste 1/2 tsp
12.salt-to taste , sugar to taste
13.Bay leaf 1,cardamom pods 2,cloves 2,cinnamon stick 1/2" long
Directions
 
1. Marinate the fish with turmeric powder and salt. Let it stand for 1/2 an hour. 
    Heat oil in wok, when it smokes, simmer. 
2. Fry one fish at a time, till they turn deep golden on both sides. Take them out from the  
    wok and keep aside.
3. Now in the same oil add 2 green chillies and lightly fry them.In the meanwhile make a 
    paste of ginger,cumin,coriander,turmeric,red chilli powder, tomato puree and keep
    aside.Now take the yoghurt and beat with a fork and make sure there is no lump in the 
    yoghurt.When the green chilies are lightly fried add the garlic paste and the onion juice 
    and fry for 30 seconds.
4. After 30 seconds add the masala paste which you made before and some salt and sugar
    and fry till oil separates from the masala.When oil starts separating from masala add the  
    beaten yoghurt and fry on high for 1 minute.
5. After 1 minute add 1/2 cup of water to it and the fried fish and bring the gravy to boil for 
    5-7 minutes.
6. After boiling the gravy off the stove and place the Tel Koi in a serving bowl and garnish 
     with cilantro and serve with steamed rice.

Rui Posto
Ingredients
1.Rui/Rahu  fish 4/6 pieces
2.Onion 1 small or 1/2 medium chopped
3.Tomato  1 chopped
4.4 green chilies
5.Turmeric  pwd 1tsp
6.Red chili pwd 1/2tsp
7.Kalonji  1/2 tsp
8.Poppy seed paste 1 1/2 tsp
9.Salt to taste
10.Mustard oil 4tbsp
11.Coriander leaves for garnishing
Directions
First clean the fish and marinade with half of turmeric and salt and keep aside for 10mins. Now
heat the oil in a kadai and fry the fish till golden brown. In the remaining oil add black cumin seeds
and green chilies and when they splatter add the chopped onion. Fry the onion till soften and now
add the chopped tomatoes. Fry for few mins. Now add the poppy seed paste, remaining turmeric
,red chili pwd ,salt and fry. When oil separates from gravy add the fried fish and fry again. Now
add some water and bring the gravy boil. Let the gravy boil till it becomes thick. Now remove the
kadai from heat and garnish it with chopped fresh coriander leaves. Serve it with steamed rice.

Rohu curry with eggplant & potato

Ingredient
Rohu 4pieces
Potato 2 medium cut into wedges
Eggplants  1 cut into long pieces
Onion 1 medium chopped 
Ginger  1" long grated
Tomato  puree 1/2 cup
Turmeric   1 teaspoon
Cumin pwd  1/2 teaspoon
Red chili pwd 1/2 teaspoon
Green chilies  4 to garnish 
Panch foron 1 teaspoon
Salt to taste
Mastered oil   4  tablespoon
Water  1 1/2 cup
Coriander leaves to garnish
Directions
Clean the fish pieces and marinate with 1/2 of turmeric and salt. Then heat the oil in a kadai and
fry fish pieces till golden brown. 
Now in the remaining oil add panch foron and  onion and fry till soften.  Now add  chopped tomatoes
into the fried onion and again fry . Now add the potatoes and eggplant  and fry. Then add cumin ,
red chili and turmeric pwd and little water to it and stir.  When oil separates add the grated ginger
and salt and fry for few minutes. 
Now add the fried fish and again fry it for 1 minute and after that add water and reduce the heat
and let the gravy boil. 
When the potatoes have  cooked remove the kadai from  heat and garnish the gravy with chopped
coriander leaves and green chilies and serve with steamed rice.
Rui Macher Kalia
Ingredients
Rahu fish  6 pieces
Onions 2 medium
Garlic 3 cloves
Ginger 1/2"long
Tomato puree 1/2 cup or 2 tomatoes 
Turmeric 1 teaspoon
Red chili pwd 1/2 teaspoon
Garam masala pwd 1/2 teaspoon
4 green chilies for garnishing
Whole methi 1/4 teaspoon
Radhuni or Celery seeds 1/4 teaspoon (optional)
Mastered oil 4 tablespoons
Salt to taste
Directions
Clean the fish pieces and marinate them with half of the turmeric & salt and keep them aside for
10mins. 
Now grind the onion and extract the juice from the paste. Grind the ginger & garlic together and
extract the juice. Grind the whole tomato  to make the puree. 
Now heat the oil in a kadai  and  fry the fish pieces to the golden brown color. Now add the radhuni
& the meethi seeds to the oil. When they starts splattering add 1 teaspoon of  onion paste and fry.
When  the color become golden add the juice of the onion and bring it to boil. When its boiling add
the ginger garlic juice. Boil it for 2mins. now add the tomato puree. When the gravy becomes thick
add salt & some water. Now add the fried fish and simmer the heat. When the gravy becomes thick
remove it from heat. Sprinkle garam masala pwd.  Garnish the kalia with the green chilies and serve
it with steamed rice. 

Pui dana chingri

Ingredients
1 cup Malabar spinach (Pui) seeds
½ cup small shrimps
½ cup thinly sliced potatoes
½ cup thinly sliced pumpkin
1 medium sized  onion,  julienne
1 teaspoon turmeric powder
1 teaspoon chilli powder
1 tablespoon garlic paste
4 tablespoon mustard oil
Salt  to taste
Directions
De-vein and clean the shrimps
Heat 1 ½ tablespoon of mustard oil in a wok, as it turns piping hot, add the shrimps and stir fry till
they turn a little hard, keep aside
Pour in the extra oil and sauté onions, add the garlic paste
Drop in the potatoes and pumpkin as the onions turn translucent, cook for sometime
Season with the spices and salt
Add the pui seeds and cook till they soften
Add the shrimps and cook for 2-3 minutes more
Take out of flame and serve hot with warm white rice

Loitta Shutki Bhuna (Dried Loitta Fish)

Ingredients

 Loitta shutki (dried) - 2 cups

 Small potatoes - 2
 Sliced onions - ½ cup
 Ginger paste - 1 teaspoon
 Garlic paste - 2 teaspoons
 Coriander powder - 2 teaspoons
 Cumin powder - 2 teaspoons
 Ground turmeric - 1 teaspoon
 Chili powder - 1 teaspoon
 Green chili - 4 to 5
 Chopped garlic - 1 tablespoon
 Fried cumin powder - 1 teaspoon
 Salt - 1 teaspoon (as needed)
 Oil - ½ cup

Directions

 Remove the heads and tails, and cut the fish into 1" pieces.
 Fry them slightly in a pan without any oil, and then soak the pieces in cold water for about
an hour.
 While soaking, clean the pieces thoroughly a few times in water to get rid of all the sand.
Once cleaned completely, keep the loitta pieces aside.

 Peel and cut the potatoes into 1" pieces.

 Heat oil in a pan and brown the onions.
 Add ginger, garlic paste, coriander, cumin powder, turmeric, chili powder and salt. Stir fry
with a bit of water.

 Once mixed thoroughly, add the loitta pieces and saute over low heat.
 Add the potatoes, chopped garlic and green chili after 3 to 4 minutes. Continue to keep over
low heat.
 Add ½ cup of water after another 3 to 4 minutes and cover the pan.
  Once the water dries up after 5 to 6 minutes, and the loitta pieces are lightly fried, turn
off the heat.
 Sprinkle the fried cumin powder over before serving hot.

Tilapiar Methi Chochori (Tilapia with Fenugreek)

Ingredients

 Tilapia - 5 to 6 pieces
 Fenugreek - 1 teaspoon
 Ginger paste - 1 teaspoon
 Garlic paste - 1 teaspoon
 Lemon juice - 2 tablespoons
 Ground turmeric - ½ teaspoon
 Sliced onions - ½ cup
 Green chili - 3 to 4
 Whole cumin - ½ teaspoon
 Salt - 1 teaspoon
 Oil - ¼ cup

Directions

 Clean the fish pieces a few times with water and a little bit of salt or vinegar.

 Once cleaned, mix them with ginger, garlic, lemon juice, turmeric, salt in about ½ cup of
water to a pan, cover and cook over low heat.
 Turn the pieces over after 2 to 3 minutes.
 Once the water dries out, take them off the heat and keep aside for cooling.
 De-bone the fish pieces as much as possible without breaking the pieces.

 Heat oil in a separate pan and add the fenugreek, whole cumin and onion.
 Once the turn slighly reddish, add in the fish pieces with green chili.
 Cover and saute over low heat for 5 to 6 minutes. Stir a few times.
 Once the oil separates out, turn off the heat.
 Serve hot.

Chitol Maacher Kopta (Featherback Fish Balls)

Ingredients

 Fresh Chitol fish paste - 2 cups

 Finely chopped onions - ½ cup
 Ginger paste - 1 teaspoon
 Garlic paste - 1 teaspoon
  Chili powder - 1 teaspoon
 Cumin powder - 1 teaspoon
 Ground turmeric - ½ teaspoon
 Black pepper - ½ teaspoon
 Garam masala (cinnamon, cardamom and cloves) - ½ teaspoon
 Finely chopped green chili - 1 teaspoon
 Chopped coriander - 2 teaspoons
 Salt - 1 teaspoon (or as needed)
 Oil - ½ cup

Directions

 Mix the fish paste with ½ teaspoons each of ginger, garlic, chili powder, cumin powder and
salt.
 Now mix the paste with the garam masala and black pepper, and make small balls out of it.

 Heat oil in a pan and deep fry the fish balls until they are reddish.
 Keep aside.

 Now brown the onions in the same pan, and add the rest of the ginger, garlic, chili powder,
cumin, turmeric, salt and some water. Mix well for 2 minutes.
 Add the fried fish balls to the pan and mix with the sauce slowly.
 Add in about ½ cup of water and coriander, cover and keep over low heat.
 After 3 to 4 minutes, when the gravy thickens, turn off the heat and serve hot.

Pabda Maacher Dopeaza (Pabda Fish Curry)

Ingredients

 Fish - 4 to 5 pieces
 Chopped onion - ½ cup
 Green chili - 4 to 5
 Chopped coriander - 2 tablespoons
 Garlic paste - 1 teaspoon
 Ground turmeric - ½ teaspoon
 Chili powder - 1 teaspoon
 Fried cumin powder - 1 teaspoon
 Salt - 1 teaspoon
 Oil - ½ cup

Directions

 Clean the fish with water and some salt or vinegar.

  Heat oil in a pan and brown the onions.
 Add in garlic paste, turmeric, chili powder and salt with a few spoons of water.

 After a couple of minutes, gently drop the fish into the pan. Stir for 2 to 3 minutes.
 Add the green chili and coriander powder now with a cup of water. Cover and keep over low
heat.
 After a few minutes, turn the pieces over in the pan.

 Once the sauce starts to thicken, sprinkle the fried cumin powder.
 Turn off the heat and serve.

Bele Maacher Jhuri (Sand Fish Jhuri)

Ingredients

 Bele fish - 6 pieces

 Chopped onion - 6 tablespoons
 Chopped garlic - 1 tablespoon
 Chopped coriander - 1 tablespoon
 Green chili - 3 to 4
 Ground turmeric - ½ teaspoon
 Salt - ½ teaspoon
 Fried cumin powder - ½ teaspoon
 Oil - ¼ cup

Directions

 Clean the pieces of fish carefully in water with a little bit of salt. Rinse and drain.
 Boil the fish with turmeric and salt.
 Remove all the bones completely once boiled.

 Fry the onion and garlic.

 Once brown, add the boneless fish and green chili.
 Saute over low heat.
 Once the oil separates out, sprinkle the fried cumin powder and coriander on top and serve.

Kechki Maacher Chochori (Minnow Fish Chochori)

Ingredients

 Kechki maach (Minnow fish) - 250 gm

 Chopped onion - 6 tablespoons
 Garlic paste - 1 teaspoon
 Ground turmeric - ½ teaspoon
  Green chili - 3 to 4
 Chopped coriander - 2 tablespoon
 Fried cumin powder - ½ teaspoon
 Salt - ½ teaspoon
 Oil - ¼ cup

Directions

 Clean the fish carefully in water. Rinse and drain properly.

 Fry a little bit of oil in a pan, and dry the fish over very low heat. This will keep the fish
intact and retain its fresh look.

 In another pan, brown onion in heated oil.

 Add garlic, turmeric, salt and some water. Mix thoroughly.
 Add the fish and chili.

 Once the fish start to dry up and become flaky, add fried cumin powder and coriander.
 Wait for a few more minutes to let the oil separate out, and serve

Fish Kebab

Ingredients

 Fish 250 gm.

 Chana Dal (Bengal gram) 25 gm. (1 oz.)
 Garlic paste 1 tsp.
 Ginger paste 1 tsp.
 Onion paste 2 tbsp.
 Vinegar 2 tsp.
 Cooking oil 1 tbsp.
 Gramflour 4 tbsp.
 Salt to taste

Directions

Cut fish to pieces. Boil in water for about 10 min. When fish turns soft, remove from heat. Remove
bones.

Grind the Chana Dal into a paste.

Add the Fish, Chana Dal paste, Garlic paste, Ginger paste, Onion paste, Vinegar, and Salt together.
Mix well in a bowl to form a dough.
Heat 1 tbsp. cooking oil in a frying pan. Add the dough to the frying pan. Stir well and cook the
dough for 5-10 mins. in medium heat to dry out the excess water. Remove from heat and let the
dough cool off.

Divide dough into eight equal portions. Take each portion on your palm and roll into a ball, and then
flatten it slightly.

Take the gramflour into a bowl. Add little water and stir to make a thick paste.

Heat 2 tbsp. cooking oil in the frying pan. Dip each flattened ball in the gramflour paste to coat it.
Add the coated balls to the frying pan, and heat until brown. Turn over to fry the other side.

Fish kebab is now ready. This is an excellent appetizer and can be had with green salad.

Tengra Maacher Jhol

Ingredients
Tengra  - 400 g
Onion - 1 medium, chopped
Green Chillies - 4-5, slit
Coriander leaves/Cilantro/Dhonepata - 2 tbsp, chopped
Turmeric powder - 1 tsp
Chilli powder - 1/2 tsp
Salt - To taste
White Oil - 2 tbsp
Mustard Oil - 2 tbsp; Mustard Oil is optional and may be substituted with white oil
Directions
1. Rub fish with 1/4 tsp turmeric, 1/4 tsp salt, and 1 tsp white oil.
2. Make a paste of turmeric and chilli powder in  4 tbsp water.

1. In a kadhai, heat white oil and mustard oil.

2. Add chopped onions and fry for 2-3 min till onions turn soft.
3. Add fish and fry for 3 min turning only occasionally so that the fish don't break.
4. Add turmeric and chilli paste and fry on medium heat for 2-3 min or till oil separates.
5. Add 1 cup water and bring to boil. Add salt. Simmer for 5 minutes.
6. Add  green chillies, and chopped cilantro.
7. Cook for 1 more minute and remove from heat.

Pabda Maacher Tel Jhol

Ingredients
  Pabda - 0.5 kg

Green Chillies - 4, slit

Coriander leaves/Cilantro/Dhonepata - 1 tbsp, chopped

Turmeric powder - 1/2  tsp

Chilli powder - 1/2 tsp

*Whole mustard seeds - 1/2 tsp

Tomato - 1 small, chopped

Salt - To taste

White Oil - 4 tbsp

Mustard Oil - 1.5 tbsp

 Rub fish with 1/4 tsp turmeric, 1/4 tsp salt, and 1 tsp white oil.

Make a paste of turmeric and chilli powder in 1 tbsp water.

Directions

1. In a pan, heat 4 tbsp white oil.

2. Fry fish lightly on medium heat and keep aside.
3. To the same oil add 1 tbsp mustard oil and heat.
4. Add mustard seeds, and 2 green chillies. Let seeds splutter.
5. Add chopped tomato and fry on medium low heat for 1 min.
6. Add fish, turmeric and chilli paste and fry on medium heat for 2-3 min.
7. Add 1 cup water and bring to boil. Add salt and  cover. Simmer for 5 minutes.
8. Add remaining 1/2 tbsp mustard oil, 2 green chillies, and chopped cilantro.
9. Cook for 1 more minute and remove from heat.

Kachki Maacher Shukno Jhal

Ingredients

Kachki Maach - 200 g

Begun/Eggplant - 100 g

Turmeric - 1/2 tsp

Red Chilli powder - 1 tsp (this is a hot preparation)

 Green Chillies - 4, slit

Salt - To taste

Cilantro/Dhonepata/Coriander leaves - 2 tbsp, chopped

Onion - 1 medium, finely chopped

Mustard Oil - 6 tbsp

Directions

1. Wash fish/kachki maach thoroughly and drain water.

2. Cut begun/eggplant into 1.5 inch long x 0.5 inch long pieces.
3. Take the fish in a bowl and to it add begun/eggplant, turmeric, chilli powder and salt
with 1 tbsp oil. Mix well
4. Heat remaining oil and add onions.
5. Fry for 1 min on high heat and add fish-begun/eggplant mix.
6. Turn heat to medium. Do not stir and let cook for 5-7 min till lower side of the fish
pieces turns brown.
7. Stir to turn the other side for cooking. Cook further for 5-7 minutes (same as
previous step) without stirring.
8. Add cilantro, green chillies and remove from heat.

Kajoli (Baspata) Macher Bati Chochori

Ingredients

Kajoli Mach - 150 g

Potato - 1 medium (or about 100 g) , cut in thin wedges

Onion - 1 small (about 50-60g), finely sliced

Turmeric powder - 1/2 tsp

Chilli powder - 1/2 tsp (may be varied as per individual choice)

Salt - To taste

Green Chillies - 3-4, slit

Coriander leaves/Cilantro/Dhonepata - 2 tbsp, chopped

Water - 3/4 cup

White Oil - 2tbsp

 Mustard Oil - 1tbsp - Mustard Oil enhances the taste of shorshe bata (mustard seed paste)
so is generally used for shorshe ( mustard) dishes

Rub a pinch of turmeric, chilli powder, and salt on fish.

 Directions

1. Heat 2 tbsp oil and fry the fish lightly on medium heat. Do not deep fry. Keep fish
aside.
2. In a kadhai heat 3/4 cup water. When it starts boiling add 1/2 tsp salt, potatoes,
onions, turmeric, and chilli powder.
3. Cover and cook on medium heat till potatoes are done (takes about 3-4 minutes)
4. When potatoes are done add mustard oil and fish and cook for 2 minutes. Add salt if
required at this stage.  This is a dry dish, so if water content is still high turn the
heat to high. Do not boil fish for too long since kajoli is a soft fish.
5. Add chopped cilantro and green chillies and remove from heat.

Bhetki Macher Jhal

Ingredients

Fish - 0.5 kg

Onions - 1 medium, sliced

Tomato - 1 large, quartered

Green chillies - 4, slit

Coriander leaves/Cilantro - 1/4 cup, chopped

Whole Fenugreek seeds/methi - 1/4 tsp

Whole mustard seeds - 2 tbsp

Red Chilli powder - 1/2 tsp

Turmeric - 1/2 tsp

Salt - to taste

*Mustard Oil - 4 tbsp

Grind mustard seeds with 1/4 tsp salt and 2 green chillies . If in the US, soak mustard seeds
overnight if possible.

Strain the ground mix to remove the mustard seed husk

 Directions

1. Rub fish with a pinch of turmeric, chili powder and 1/2 tsp salt.
2. Heat 3 tbsp oil in a pan and fry the fish on both sides until light brown. Remove and
keep aside.
3. Add the fenugreek seeds and onions to the same oil, and fry until the onions change
color (approximately 3 minutes).
4. Mix turmeric and chili powder in a little water and add to the onions along with the
tomatoes.
5. Fry till tomatoes are cooked.
6. Add 1 tbsp oil to mustard paste and add to the above masala mix.
7. Bring to boil, and place fishes in the gravy. Add salt and simmer for 5-7 minutes.
8. When the gravy thickens and water flows on top, remove and garnish with green
chillies and coriander leaves.

Chitol Macher Muitha

Ingredients

Chitol Mach or Sheat Fish - 300 g (only the meat; available in Bangladeshi stores in the US in
a white box)

Doi/Curd - 1 tbsp

Potatoes - 3 medium

Onion - 2 tbsp paste + 1 medium, finely chopped

Ginger - 2 tsp, grated/paste

Green Chillies - 2, chopped; 2 whole slit

Turmeric powder - 1/4 tsp

Chilli powder - 1/2 tsp

Bay leaves - 1

Cinnamon - 1 inch, roughly broken

Green Cardamom - 2, roughly broken

Cloves - 2, roughly broken

Sugar - 1/2 tsp

 Salt - To taste

White Oil - 1/2 cup

Boil 1 potato, and mash. Cut the remaining potatoes into 1 inch squares

To the ground fish add 1 tbsp onion paste, 1 tsp ginger paste, pinch of turmeric, chopped
green chillies (optional), 1 tsp salt (or as required), and 1 boiled and mashed potato. Mix the
ingredients together.

Directions

1. Heat oil in kadai.

2. Fry cut potatoes for 3-4 min and remove.
3. Make medium size round balls with the fish mix made above and deep fry. Keep aside
the kofta. Oil your palms while shaping the koftas to prevent them from sticking.
You may choose to make drum-shaped koftas, just for a cosmetic change!
4. Keep 4 tbsp oil in kadai and remove the excess. To it add bay leaf, cinnamon,
cardamom, and cloves. Fry for 30 seconds
5. Add chopped onion and ginger paste and fry on medium heat for 4-5 min. Stir to
ensure that the masala does not stick to the bottom. If required sprinkle water
occasionally.
6. Add doi, turmeric and chilli powder and fry for an additional 2 min.
7. Add the fried potatoes and mix well with masala. Add 1 cup water, and salt. Cover and
simmer till potatoes are almost done.
8. Add fish balls and green chillies to the gravy. Simmer (uncovered) for 3-4 min
ensuring that potatoes are optimally cooked.

Maachher tel-jhaal
Ingredients & Directions

1. Cut belly of the fish into several finger-sized portions. This is

really the fatty part of the fish that hangs down as belly. Wash them
thoroughly.

2. Grate or grind just one or half of an onion. The actual amount

would be predicated by the amount of gravy one requires.

3. Coat the fish portions with turmeric and salt and a little
flour. Then fry them in a frying pan. They should not be overfried
though. Perhaps a minute in the frying pan on an intense heat is
sufficient.
4. Into a hot saucepan, add some oil (be a little generous to yourself
today). When the oil is really super hot, sprinkle five-seeds
(reasonable amount of kolanji, methi, jeera, mouri (fenugreek) and
mustard) and a dry red laanka into it. Immediately, without burning
it, add the onion paste. Fry it till it becomes sticky golden
brown. Add a couple of green-hot chili pods into it. Keep frying the
lot and then add some turmeric (haldi) and chili powder (guro-lanka)
and salt. Stir them well. By this time you'd be getting its wonderful
irresistable aroma. But continue on! When the gravy has thickened a
lot add your fried fish into it.

5. Add some water and thicken the gravy so that it basically clings to
the fish. Ideally this dish should be fairly dry -- all its gravy
should be on the fish.

You are now ready to eat this delicious food using just ordinary hot
rice. Any chilled white wine (semi-dry) goes with it well, but I
prefer Lieb Frau Milch if and when I can afford it.

Hilsha curry
Ingredients

1. Hilsha fish- 6 Piece(around 200 gm)

2. Eggplant(cut in cube size)- 7-8 pieces (around 50 gm)
3. Tomato- 1 medium size
4. Onion paste- 1/4 cup
5. Garlic paste- 1 ts
6. Green chili paste- 2 Tbs or to your taste
7. Turmeric powder- 1 ts
8. Cumin powder- 1 ts
9. Salt -1 ts
10. Coriander leaf(chopped)- 1 Tbs(optional)
11. Oil-1/4 cup
Directions

1. Wash the fish pieces and set it aside.

2. Heat oil in a pan in a medium heat. When oil is heated enough put all masala (onion paste,
garlic paste, chili paste,turmeric powder, cumin powder, and salt) into it and stir it .
3. When oil is started to separate from the masala put the eggplant in it.
4. Stir the eggplants until they become little soft. Then add the fish pieces and carefully
mix it with masala so that all pieces are coated with masala. Keep it for few minutes(around 3-4
minutes) and then add around 1 cup of water and bring it to a boil.
5. Now cover the pan and let it cook for around 15-20 minutes. In the middle of time
carefully flip the side of fish, add the tomatoes and spread the coriander leaf on the curry and
cover it again.
6. When the fish are cooked turn off the heat and enjoy it with plain rice.
Rohu Fish Curry
Ingredients

1. Rohu fish - 400 gm (8-9 pieces)

2. Tomato-1 large ( cuted into 8 pieces )
3. Onion paste-3 Tbs
4. Ginger paste-1 ts
5. Garlic paste-1 ts
6. Red chili powder-1 ts or your choice
7. Turmeric powder-2 ts
8. Cumin powder-1/2 ts
9. Garam mashal powder-1/2 ts
10. Bay leaves-2/3 pieces
11. Oil for frying and cooking
12. Salt-1 Tbs or your choice
Directions

1. Clean and wash fishes. Add 1 ts turmeric powder, 1/4 ts red chili powder and 1/2 Tbs salt
to the fish. Mix gently.
2. Heat oil in the pan and fry the fish lightly. Remove them from the pan and keep aside.
3. Heat oil again (if needed add a little oil). Add bay leaves and onion paste, stir and add the
rest of the ingredients. Mix all of them very well.
4. Add a little water. When the oil comes out from the mashala add fried fish pieces. Cover
the pan. Let it come to the boil.
5. Reduce the heat and simmer for 2-3 minutes.
6. Transfer to a serving tray and serve it hot.

Microwave maachher paaturi

Ingredients & Directions

First microwave bake a medium size potato or may be two if you want
more. In the mean time, wash and rub with turmeric powder and pinch
of salt 2/3 lb. of fresh fish [any good variety is ok -- catfish works
out excellently!] cut up in small pieces. Peel and crush the
potato[es] -- don't mash them -- add to the fish along with 11/2
tsp. of turmeric powder, chili powder and salt to taste [I make it
hot!], 1 large onion chopped up, sliced green pepper, chopped cilantro
and a generous amount of oil *[this dish can be made without oil for
people who can't have oil also :-)] Mix well and put in a microwave
safe dish. Do not add water, just sprinkle some on it. Cover, either
with plastic wrap or a lid. Microwave at high for 8-10 minutes.
Uncover and see if it is done. If not, microwave for 2-3 minutes
more. it's done -- eat with plain rice.
Note: You can line the dish you are cooking the fish into with
kalaapaata if you can get your hands on one! In that case, line the
dish with kalaapaata, pour the prepared fish, line the top with part
of the kalaapaata and then cover.
Kaalojire-kNaachalankaa diye maachher jhol
Ingredients & Directions

Get some fresh fish [try to avoid frozen ones for this recipe] and rub
some turmeric powder and a pinch of salt to it. Heat oil on stove
very hot [not a lot], add the fish pieces one by one delicately trying
not to over crowd. Cover. Wait couple of minutes or so, uncover,
turn the fish, cover. Wait some more, uncover and take them off hot
oil, draining. This way fry the fish in batches if needed. [always
fry fish in high heat and very hot oil]

Turn off heat. Put some kaalojire and slivered kNaachalankaa in the
oil before it gets cold. Stir. [careful, the lankaas might explode!]
Add a11/2 tsp. of turmeric powder [more for more than 10/12 pieces of
fish], chili pepper according to taste, 1-2 tsp. of jeera powder
[depending on how much fish] and mix. Turn on heat, high. Saute for
a minute [do not burn the spices] and add water, enough to cover the
fish. Add salt to taste. As soon as the gravy starts boiling, add
the fish and cover making sure the fish are submerged in the gravy.
Cook on high heat for about 10/15 minutes, open cover and add chopped
cilantro. Cover and cook for couple more minutes. DONE!

Note: The trick of cooking fish is to cook them on high heat -- less
time, more heat. I asked you to turn off heat while adding the whole
spices so as not to scorch them [as the oil should be really hot for
frying the fish]. If the oil is not that hot, you need to have heat
turned on at this point. Be careful not to burn the spices.

Maachher tel-jhaal
Ingredients & Directions

I would like to offer the following recipe to our fish-loving friends

all over the world. Ideally, the belly portion of carp (or similar
large fish) would be my choice for the texture it offers.

1. Cut belly of the fish into several finger-sized portions. This is

really the fatty part of the fish that hangs down as belly. Wash them
thoroughly.

2. Grate or grind just one or half of an onion. The actual amount

would be predicated by the amount of gravy one requires.

3. Coat the fish portions with turmeric and salt and a little
 flour. Then fry them in a frying pan. They should not be overfried
though. Perhaps a minute in the frying pan on an intense heat is
sufficient.

4. Into a hot saucepan, add some oil (be a little generous to yourself
today). When the oil is really super hot, sprinkle five-seeds
(reasonable amount of kolanji, methi, jeera, mouri (fenugreek) and
mustard) and a dry red laanka into it. Immediately, without burning
it, add the onion paste. Fry it till it becomes sticky golden
brown. Add a couple of green-hot chili pods into it. Keep frying the
lot and then add some turmeric (haldi) and chili powder (guro-lanka)
and salt. Stir them well. By this time you'd be getting its wonderful
irresistable aroma. But continue on! When the gravy has thickened a
lot add your fried fish into it.

5. Add some water and thicken the gravy so that it basically clings to
the fish. Ideally this dish should be fairly dry -- all its gravy
should be on the fish.

You are now ready to eat this delicious food using just ordinary hot
rice. Any chilled white wine (semi-dry) goes with it well, but I
prefer Lieb Frau Milch if and when I can afford it.

Prawn with onions

Ingredients

Whole prawns (shell on) 1/2 lb

Large cooking onions 2
Kalwanji (onion seeds) 1 pinch
Tumeric 1/2 teaspoon
Salt 1/2 teaspoon (or to taste)
Green chilli 1
Oil 3 tablespoons
Directions

Remove the shells from the prawns and discard. Coat them lightly with the tumeric and salt. Chop
the onions. Open the chilli to expose the seeds by slicing it down its length.

Put the oil into a large frying pan and heat untill hot but not quite smoking. Add the kalwanji which
should fry instantly. Take the pan off the heat and add the prawns. Fry the prawns until lightly
browned. Next add the onions and the green chilli. Cook on low heat with the lid on pan until the
onions become soft and brown; the art is to be patient and let it all cook very slowly.
Serve.

Rui Maacher Jhol!

Ingredients

Rui ( Rohu) maach fillets (6), scales removed and washed.

Potato ( I big sized)
Onions ( 2 medium sized)
Tomato ( 1 medium sized)
Green chillies (4)
Black cumin seeds (kalojeera) for tempering
dhania powder( 1/2 teaspoon)
Jeera powder (1/2 teaspoon)
Haldi powder (1/2 teaspoon)
Garam masala (1/4 teaspoon)
Cilantro leaves
ginger paste (1/2 spoon)
Salt to taste
Mustard oil ( 6 spoons)

Directions

1. First, marinate the fish pieces with a pinch of salt and turmeric. Add few drops of mustard
oil while marinating.
2. Heat Mustard oil in a kadhai.
3. Shallow fry the fish pieces .
4. Slice potatoes longitudinally ( wider than the size of finger chips).
5. Shallow fry potatos and keep aside.
6. Peel and cut onions in slices.
7. Slit green chillies.
8. Cut tomatoes in cubes or any desired shape.
9. Heat mustard oil. Let it fume.
10. Add kalojeera, wait for two minutes till they pop, add sliced onions, tomatos, green chillies,
sute until the onions turn golden brown.
11. Add jeera, dhania & haldi powder, ginger paste, and cook the masala for sometime in low
flame. You could add 1/ cuyp warm water at this stage for the masala to cook well.
12. Add the fried potatos.
13. Keep stirring the ingredients, until oil separates from the masala. Now add 6 cups of warm
water to the masala, allow it to boil.
14. Once potatos are cooked, add the fish pieces.
15. Lower flame, cover the kadai with a lid and cook for some more time, till the gravy gains
consistency.
16. Add salt according to taste.
17. You may garnish with garam masala or cilantro leaves
Chilli Prawns.
Ingredients
Prawns (shelled and deveined) - 500 gms
Plain flour - 3 tbsp
Cornflour - 3 tbsp
Crushed Pepper - 1 tbsp
Egg white - of 1 egg
Onion - 1 medium
Ginger & garlic - 1 tbsp each, chopped
Capsicum - 1 small
Spring onion - 1/2 cup chopped
Chilli powder - 1 tsp
Crushed pepper - 1/2 tbsp
Soya sauce - 1 tbsp
Tomato sauce - 1-2 tbsp
Salt
Oil
Directions
Mix plain flour, cornflour, crushed pepper, egg white, and salt to make a thick paste. Marinate the
prawns in this paste for 20 minutes. Fry the prawns and keep it aside.
In the same oil saute ginger, garlic & chopped onions. When the onions become soft and translucent,
add capsicum & spring onion. Saute for 5 minutes & add chilli powder & crushed pepper. Mix well.
Add the sauces & salt. Stir for a few minutes and add the fried prawns. Mix well. Cook for some
more minutes till it becomes dry. Garnish with spring onion.
Prawn Curry with Panch Phoran
Ingredients
Prawns (500 gms)
Panch Phoran (two tsps)
Turmeric powder
Chilli powder
Potatoes (1-2 cubed)
Bay leaves
Dried red chillies (1-2)
Tomato - 1 chopped
Salt to taste
Sugar to taste
Oil
Directions
Rub the prawns (washed, de-veined) with salt and turmeric powder and shallow fry. Keep aisde. In a
wok, heat oil, and add bay leaf and dried red chillies. Wait until the dried chillies begin to splutter.
Add panch phoran and fry (take care not to burn or it gets bitter). Add potatoes and keep frying.
Add turmeric powder, chilli powder, and one tomato. Keep stirring.

When the potatoes are well fried, add water and bring to boil. When the potatoes become soft, add
the prawns and simmer on low heat for 8-10 minutes.
Remove from heat and serve hot with steamed rice.

Tangra Macher Sukno Jhol

Admin Ingredients
:: Edi 1/2 kg of Tangra Fish (Try to get black tangra if possible or tangra - Striped one on the
t skin).
1 small bunch of Coriander leaves for garnishing.
Salt and Turmeric for taste and colour.
100 gms of Mustard Oil

Grind into Paste:

1 big Onion
1 whole garlic
5-6 hot red chillies 
Directions
The fish can be cleaned and cut from the market and washed properly because this fish is
very difficult to be cut by anybody except experts. 
Try to get the live one if its possible or fresh ones. 
Wash it properly and pat it dry rub with the salt, turmeric and the grounded paste for
sometime with one tbsp of oil in it. 
Heat the oil in kadai about 25gms and put the marinated fishes 
Saute the fish and keep it on slow flame. 
After the oil starts separating put 1/2 cup of hot water and let it boil. 
Garnish it with coriander leaves 
Serve it with Rice. 
This fish can be cooked as same as Parse mach with Kalajeerer jhol.

Admin Pabda Macher Jhaal Sarse Bata Diye

:: Edi
t Ingredients
Pabda Fish is also treated as special fish item in Bengali Dish.
1 kg pabda fish (cut into half, if it is big)
Salt and turmeric to taste.
1 bunch of Coriander leaves for garnishing
200gms Mustard Oil
1 tsp Kala jeera.
2-3 Green chillies slitted to be put with Kalajeera .
For Grinding:
25 gms yellow mustard seeds
25 gms black mustard seeds
 6-7 green chillies
Directions
Clean the fish and pat it dry and marinate with salt, 1 tsp oil and turmeric powder. 
Keep it for marination at least for 10 minutes. 
Heat the 1 tsp oil in kadai 
Shallow fry the fish by covering with lid. his fish should be always fried by covering with
lid. 
Keep aside the fishes 
Add 2 tbsp oil in kadai 
Put 1 tsp of kalajeera and put the paste along with green chillies. 
Put 1 cup of hot water for boiling. 
After it starts boiling put the fishes in it and keep it in slow flame for sometime. 
when the fish boils garnish it coriander leaves and simmer it for 5 minutes. 
Serve it with Fine Rice (Not Dehradun or Basmati Rice) 

Admin Jhinge Diye Morula Macher Jhal

:: Edi
t Ingredients
1/2 kg Marula Fish (This is a small fish but very tasty and bit difficult for cleaning)
250 gms Jhinge (Prawns) It should be peeled and cut into long pieces at least 1 inches.
Salt and turmeric for taste and colour.
1 Onion, chopped finely
5-6 slitted green chillies.
1 small bunch of Coriander leaves.
100 gms of Mustard oil
Directions

Clean the fish and keep it marinated by 1/2 tsp turmeric powder and 1/2 tsp salt. 
Heat the oil in the kadai put 1 tsp of kala jeera to splutter and saute the jhinge with bit
of salt and turmeric (1 pinch). 
Put the fish in it and saute it in slow flame 
Put 1/2 cup of hot water and let it boil . 
Garnish it with coriander leaves and simmer it for sometime 
Serve it with Rice. 

Admin Parse Macher kalo jeerer Jhol

:: Edi
t Ingredients

Parse fish (it should weigh atleast 10 nos in one kg.). Clean it
1 tsp Kalajeera
5-6 hot green chillies to be slitted from the middle.
 Salt and Turmeric for taste and colour.
200 gms Mustard Oil
Directions

Clean the fish which are already cut from the market and rub it with 1/2 teaspoon of
turmeric and salt. 
Heat 2 tbsp oil in the kadai and fry the fish .( Always remember fry the fish only when
the smoke comes out). 
Keep the fish aside. 
Put 2 tsp oil in kadai and put the kalajeera along with slitted green chillies and 1 tsp salt. 
Put one cup of hot water in it and let it boil. 
Put the fried fish in it and slow the gas flame always whenever the fishes are kept for
boiling. 
Now when its done serve it with rice.
Doi Shutki

Ingredients
Shutki(Dried fish)
Tok Doi(Yogurt)
Sorsher Tel / Any cooking oil
Piyaj Bata(Grated Onion)
Lanka Bata(Grated Chilli, Green/Red Both)
Salt & Sugar to taste
Ginger/Garlic Paste
Garam Masala
Directions
Take handful of Shutki, wash with warm water, wash repeatedly..keep it
aside for 10min..grind the shutki in a grinder, pour it in a bowl.
Mix 3 Tbs Doi, 1 Tbs Garlic, 1tbs Ginger, salt & sugar and keep the
mix for 5 min.
Take a frying pan put oil in it..when hot pour the onion paste and fry
it, add 1 clove of chopped garlic and pour the mix fry till the oil
separates from the mix. Try to make a dry gravy..and add red chilli
power if you like it hot, add garam masala and mix well.
You can add brown fried potato cube as a filler..

Spicy Maachi

Ingredients
Fish - 2kg (center bone river fish )
Vinegar- 1 cup
Ginger & Garlic paste- 5-6 tablespoon each
tumeric- 1tsp
green chilli paste - 7-8 tsps
 red chilli powder- 2tsp
ajwain - 5 tbsp
white pepper powder-1tsp
methi powder - a pinch
gram flour - 2 cup
salt to taste
oil
orange colour - few drops

Directions

1. Wash the fish and cut into thick slices and pat dry .

2. Mix salt in Vinegar ,stir till the salt dissolves in vinegar and
leave the fish in this mixture for half an hour.

3. Take out each fish and place between two napkins so that the excess
water is drained out.

4. Then mix all the ingredients (from ginger garlic paste to salt)
with gram flour.

5. Add 14 tbsps of water and orange colour and make a paste of coating
consistency.

6. Apply the paste on both sides of the fish and arrange them in a
tray and keep it aside for at least 30 min.

7. Heat oil in a frying pan and fry the fish over medium heat until
well cooked.

8. Garnish with coriander leaves and sprinkle lemon juice.

9. Serve with cut onion rings.

Maacher Kalia - Maacher Jhol - Bengali Fish Curry

Ingredients
 1 kg of thickly cut Rohu steaks (cleaned and scales removed)

 For the fish: 1 tsp turmeric powder

 1/2 tsp salt

 1/2 cup mustard/ vegetable/ canola/ sunflower cooking oil

 For the gravy/ jhol: 4 mustard/ vegetable/ canola/ sunflower cooking oil
 3 medium-sized potatoes, peeled and cut into quarters
 3 tbsps mustard/ vegetable/ canola/ sunflower cooking oil

 1 large bay leaf

 5 green cardamom pods, bruised

 1/2 tsp cumin seeds

 1 large onion, ground to a smooth paste in a food processor

 1 tsp ginger paste

 1 tsp garlic paste

 2 tomatoes chopped very fine

 1/2 tsp turmeric powder/ haldi

 1 tsp coriander/ dhania powder

 1/2 tsp cumin/ jeera powder

 2 tbsps unsweetened yogurt

 1/4 cup of fresh, green coriander leaves/ cilantro, chopped very fine

Directions
 Wash the fish well, drain ALL water and pat each piece dry with a piece of kitchen towel.
Lay in a flat dish.

 Sprinkle the turmeric/ haldi powder and salt over the fish and mix well to ensure every
piece of fish is well coated with the marinade. Set aside for 30 minutes.
 When the fish has marinated, set up a frying pan on medium heat, to fry the fish. When the
pan is hot, add the cooking oil and heat. Fry the pieces of fish till each one is golden on both
sides. do not crowd the pan and remember to be gentle with the fish as it cooks quickly and can
break. When fried, keep the pieces of fried fish aside for later use.
 Use the same oil (add more if necessary) to pan fry the potatoes till they are half cooked
and golden. Drain and keep aside on paper towels for later use.

 If there is any cooking oil left over from the frying (fish and potatoes) use it in this next
step. Add more if required. Heat the cooking oil on medium heat and add the bay leaf,
cardamom pods and cumin seeds. Sauté until the spluttering stops.
 Now add the onion paste and ginger andgarlic pastes and fry for 4-5 minutes.
 Now add the tomatoes, turmeric powder, coriander/ dhania powder, cumin/ jeerapowder and
yogurt. Stir to mix well. Fry this spice mixture until the oil begins to separate from it - it
will form a sheen on top of the mixture! This could take up to 10 minutes.
  Add 1.5-2 cups of hot water and the previously fried potatoes to this mixture. Bring to a
boil and then reduce the heat to a 

 simmer. Cook until the potatoes are done.

 Now add the previously fried pieces of fish to the gravy and stir gently. Cook for another 4-
5 minutes.
 Turn off the heat and garnish the dish with the fresh, chopped coriander leaves.

 Serve with freshly prepared plain rice!

Bengali-Style Fish Stew

Ingredients

1 lb. boneless, skin-on catfish, trout, or salmon, cut into 2" pieces

⁄4 tsp. ground turmeric

1

Kosher salt, to taste

1 1⁄2 tbsp. black mustard seeds

1 tbsp. cumin seeds

⁄3 cup mustard oil

1

2 tsp. panch phoran (Bengali five-spice powder)

2 small green Thai chiles or 1 serrano, halved

1 small red onion, minced

3 cloves garlic, mashed into a paste

1 (2") piece ginger, peeled and mashed into a paste

2 plum tomatoes, chopped

⁄3 cup packed cilantro leaves

1

Directions

Rub fish with turmeric and salt in a bowl. Heat a 6-qt. saucepan over medium-high; cook mustard and
cumin seeds until they pop, 1–2 minutes. Grind in a spice grinder into a powder. Add oil to pan; heat
over medium-high. Cook fish, flipping once, until skin is crisp, 4–5 minutes; transfer to a plate. Add
five-spice powder and chiles; cook 1–2 minutes. Add onion; cook until slightly caramelized, 8–10
minutes. Add reserved spices, the garlic, ginger, and 1 1⁄2 cups water; boil. Add tomatoes; cook until
thickened, 8–10 minutes. Stir in fish and the cilantro.

Bengali Style Rohu Fish Curry

Ingredients
Rohu fish 250 gms Potatoes (peeled and quartered) 4 Onion, sliced 1 Turmeric powder 1/2 tsp
Ginger paste 1 tsp Garlic paste 1/2 tsp Onion, ground to a paste 1 Bay leaves 4 Garam masala 1/2 tsp
Oil for frying Ghee 1 tbsp Salt to taste Chilli powder 1/2 tsp STEPS Cut and clean fish well (I asked
my fish vendor to cut in curry style).
Directions
Rub the fish with a little turmeric and salt and fry in really hot oil until lightly browned (I shallow
fried the fish). Fry the potatoes in the same oil till golden brown. Discard the rest of the oil. Heat
ghee in the same pan, add bay leaves and garam masala. Fry for a couple of minutes and then add
the sliced onions. Fry for another 4-5 minutes till browned. Add all the masalas pastes including
onion. Fry for about 5-8 minutes till the masalas have all cooked and browned a bit, sprinkle water if
necessary. Add 2 cups of water, stir and add the fried potatoes. Cover and simmer till potatoes are
two-thirds done. Stir in the fish and simmer until both the fish and potatoes are cooked. Serve hot
with steamed rice.

Ruier Patla Jhol

Ingredients
 Rohu -4 pieces
 Potato -2 medium cut into wedges
 Eggplants -1 cut into long pieces (optional)
 Onion -1 small, paste
 Ginger paste-1 teaspoon
 Tomato puree 1/2 cup or 1 medium tomato paste
 Turmeric -1 teaspoon
 Cumin powder -1/2 teaspoon
 Red chili powder -1/2 teaspoon
 Green chilies -4 to garnish
 Panch foron -1 teaspoon
 Salt to taste
 Mastered oi -l 4 tablespoon
 Water -1 1/2 cup
 Garam Masala Powder 1/3 teaspoon
 Coriander leaves to garnish

Directions
 Clean the fish pieces and marinate with 1/2 of turmeric and salt. Then heat the oil in a kadai
and fry fish pieces till golden brown.
 Now fry the eggplant & potato in the same oil.
 Now in the remaining oil add panch foron and onion and fry till soften. Now add ginger paste,
tomato paste or tomato puree into the fried onion and again fry .
 Now add the potatoes and eggplant and fry. Then add cumin powder, red chili and turmeric
powder and little water to it and stir.
 When oil separates add salt and fry for few minutes. Now add the fried fish and again fry it
for 1 minute and after that add water and reduce the heat and let the gravy boil.
 When the potatoes have cooked remove the kadai from heat and garnish the gravy with
garam masala powder,chopped coriander leaves and green chilies and serve with steamed rice.
 If you like the recipe, then go to my Facebook Page and like my page for regular updates.

Spicy Bengali fish curry

Ingredients

 ¾kg/1.5 lbs fresh firm fish

 4 green chillies
 2 large onions, thinly sliced
 ½ cup canola or vegetable oil
 2 tsp. turmeric powder
 1 tsp. cumin powder
 ¼ tsp. red chilli powder (optional)
 2-3 cups boiling or hot water
 1 handful chopped coriander/cilantro
 Lime wedges
 Salt

Thoroughly wash the fish in cold water. The fish you use, and those recommended,  should have no
strong smell. Cut the fish into 1¼ inch steaks, or into large pieces. Then place the fish in a large
bowl and sprinkle with a 1 tsp. salt and 1 tsp. of turmeric.

Shake the bowl so that all the pieces of fish are coated with the turmeric. Handling the turmeric
will stain your hands so try not to touch — or just use a large spoon. Then let the fish sit while you
start the sauce/gravy.

Directions

1. Heat the oil on medium high, in a large, deep sauté pan (preferably with two handles). Put in
the onions and sauté, stirring frequently.
2. When the onions are golden brown, add the whole chillies. If you want to impart the chillies
heat, make a slit into one or two of them.
 3. When the chillies turn a bright green and are a little blistered (Takes about 1 minute), add
the turmeric, 1½ tsp. salt, cumin, and chilli powder (if using) and stir together for about 20
seconds.
4. The onions should all be browned by now. Stir in the boiling water – a little at a time –
maintaining a simmer. Adding the hot water slowly creates the sauce or gravy, so only add 2
cups at first. More water can always be added later if desired – it just depends on your
personal preference.
5. Add the fish, making sure it’s partially submerged in the sauce. The sauce can be spooned
over the fish and more water added if necessary.
6. Cover with a lid and maintain a steady strong simmer on medium high heat.
7. After 5 minutes, carefully take potholders, grasp the handles and lid (still on), and swirl the
pan around. You will feel the fish loosen from the bottom, without breaking it apart. If the
fish is sticking to the bottom too much, turn down the heat to medium, and please note that
only a sturdy fish like catfish can be stirred or flipped with a spatula.
8. Begin to cook the rice in another pan.
9. Swirl the pan again after another 5 minutes has passed.  
10. When most of the oil has risen to the top — which takes another ten or fifteen minutes,
depending on what kind of fish is used — turn off the heat.
11. Skim off the oil if you choose, and sprinkle the curry generously with coriander/cilantro.
12. Serve with a squeeze of lime paired with some plain white rice.

Bengali fish coconut curry

Ingredients
  2 tablespoons vegetable oil
 1 brown onion, finely chopped
  2 garlic cloves, finely chopped
 3cm piece fresh ginger, finely grated
 10 fresh curry leaves
 1 tomato, finely chopped
 270ml can coconut milk
 1kg firm white fish fillets, cut into 4cm pieces
 1/4 cup fresh coriander leaves
 2 teaspoons yellow mustard seeds
 1/2 teaspoon ground fennel
  1/2 teaspoon hot chilli powder
  1 teaspoon ground turmeric
  1 teaspoon ground coriander
Directions

1. Step 1

Make Spice mix: Combine all ingredients in a bowl.

2. Step 2

Heat oil in a large saucepan over medium-high heat. Add onion. Cook, stirring,
for 5 minutes or until softened. Add garlic, ginger, curry leaves and spice mix.
Cook, stirring, for 2 minutes or until mustard seeds start to pop. Add tomato
and 1 1/2 cups cold water. Bring to the boil. Reduce heat to low. Simmer for 5
minutes.

3. Step 3

Add coconut milk. Bring to a simmer. Add fish. Cook for 5 minutes or until fish
is just cooked through. Season with salt and pepper. Serve topped with
coriander leaves.

Rohu Fish with green papaya / pepe diye rui macher jhol

Ingredients

6/7 Rohu Fish Pieces

1 medium sized onion, finely chopped
1 tbl spoon ( heaped ) onion paste
3/4 th tea spoon turmeric powder
1 and half tea spoon Chili powder or according to your taste
1/4 th tea spoon coriander powder
Half of a medium sized papaya , cut into thick cubes
Salt to taste
5/6 whole green chilies
Cilantro, chopped
Oil

Other ingredients :

Little turmeric, salt and chili powder to fry the fish .

Directions

1. Rub little turmeric , chili powder and salt on the pieces of fish and keep it aside for half and hour
. Then shallow fry them . Take them out from the oil .
2. In the same oil , add the chopped onion . Fry until light brown . Add the onion paste and little
water . Add the chili, turmeric powder and salt and cook well adding water little by little . Now add
the papaya and cook well . Green papayas take bit longer time to get well done , so what I do , I
always steam them for 10-15 minutes or until half done . Then I add the papya to the masala and
cook . Now add the fish and enough water .

3. Cook them until comes the desired consistency . Add the whole green chilies and cook on low
flame for another 5/ 7 minutes with lid on . At the end add the chopped cilantro and serve hot with
plain rice .

Fish Finger/ Fish stick

Ingredients

Fillet of any white fish , cut in 10 strips ( I took Basa fillet)

2 eggs
4 tbl spoon of all purpose flour
Lemon juice
1 and 1/2 tea spoon crushed white or black pepper
salt to taste
1/4 th tea spoon nutmeg powder ( optional)
Panko ( Japanese ) or any other bread crumb
Oil to fry

Directions

1. Marinate the fillet strips with lemon juice and crushed black or white pepper . Make a batter with
2 eggs and 4 tbl spoon of all purpose flour . Add salt and little nutmeg powder . Now add the fish
strips and allow to rest for at least half n hour to infuse the flavor .

2. Coat with bread crumbs and fry in a frying pan with enough oil . It shoud not be deep fried but
must be fried with enough oil ..

Dampukhkt Fish
Ingredients:
1 lb / 1/2 (half) K.G ,any white fish fillet ( I used Swai/ Basa) , cut in big cubes
Yogurt 1/4 th cup
Fried onion/ bereshta , 1 medium or 1/2 cup
Ginger paste 2 teaspoon
Garlic paste 1/2 ( half) teaspoon
Chili Powder 1 teaspoon
Crushed whole coriander, 1/2 (half) tbl spoon ( just take whole coriander and crush it into powder,
don’t use store bought coriander powder)
Raisin paste , 1 teaspoon
Cashew (kaju badam) paste or powder 1 tbl spoon
Saffron , mixed in 2 tbl spoon milk
Little Jafrani food color ( optional)
Salt to taste
sugar , a pinch
Ghee ( you can take ghee and oil , half n half)
Special masala ( take sesame, poppy seed and pumpkin seed/charmogoj , 1 teaspoon each, and make a
fine powder of it and apply all . If you don’t find charmogoj , leave it )
1 tea spoon garam masala powder
Green chilis

Directions

1. Marinate the fish with all the ingredients , except green chilies for at least an hour .

2. Now transfer the fish with whole marinade in a heated utensil . You may add little water , like 1/4
th cup of water at this point . Cover the lid tightly . Cook on low flame for about 1 and half hour or
until reaches the desired consistency checking it occasionally not before first 45 minutes .

3. Add the green chilies just few minutes before you turn off the stove !!

Serve hot with Polau , steamed rice or even Naan roti .

Vermicelli coated fried fish

Ingredients
2 medium fillet of any fish , I took Basa fillet
1 beaten egg
2 tbl spoon of flour/ maida , heaped
salt to taste
Black pepper, crushed , less than half a teaspoon
Nutmeg/ jaifol powder a pinch ( don’t skip, it enhances the taste)
Vermicelli/ shemai enough to coat, broken
Food color , a tip of the finger ( optional)
Oil for frying

Directions

1. Wash the fillets and pat dry very well with a kitchen towel or tissue .

2. Make the batter with one beaten egg, maida , salt, crushed black pepper and nutmeg powder . It
will be a thick batter . You may add a little food color in the batter too ..

3. Put the fillets into the batter and keep aside for at least half n hour .

4. Coat with vermicelli and fry both side very well on medium low heat . don’t deep fry .

Ilish macher dimer bhora ( mashed hilsha roe)

Ingredients

Hilsha roe ( or any fish roe)

Turmeric
Chili Powder
Chopped onion
Chopped green chilies
Chopped cilantro
salt
Mustard oil

Directions
1. Coat the fish roe with little turmeric, red chili powder and salt .Fry them well .

2. Mash chopped onion, green chili and cilantro well with the help of your fingers . add salt and
mustard oil . Now mash the fish roe too and mix well with that.

Rui-fulkopi-sim-tomato’r jhol / Rohu Fish curry with cauliflower, beans and  tomato
Ingredients

Rohu fish, 5-6 pieces

Onion, 1 large ( half chopped and half in paste)
Ginger paste, 1 teaspoon (heaped)
Garlic paste, 1 teaspoon ( heaped)
Turmeric powder, half teaspoon , heaped
Chili powder half teaspoon , heaped
Cumin( jeera) powder,, half teaspoon
Coriander( dhonia) powder, half teaspoon
Cauliflower florets ( half of a medium Cauliflower)
Tomato , 1 medium , cut in cubes
Bean or shim ,10
Salt to taste
Oil
Cilantro/ dhonia pata
Green chilies, whole, 4/5

Directions

1. Wash the fish pieces very well . Rub the fishes with little turmeric, chili powder and salt . Fry
them for a while . Don’t take too long to fry them. Just two minutes or so for each side. Keep them
aside.

2. Add chopped onion and fry them until translucent. Add the onion paste, ginger-garlic paste ,
turmeric, chili powder, cumin, coriander powder, salt with little water . Cook the spices very well
,adding water little by little. Add the cauliflower and beans . Cook for a while. Now add enough
water to cover them . Cook them on medium heat. When the water reduced a bit , add the fish
pieces.
3. When the gravy is reduced and almost to desired consistency add the tomatoes and whole green
chilies . Cook for another 5 minutes on medium -low heat or until comes the desired consistency .
Turn off the heat and add the chopped cilantro. Cover with lid and keep it on the stove for a while .
The stove must be turned off.

Bengali style Fish Fry / Tilapia Fry

Ingredients

3/ 4 Pieaces of Tilapia
Turmeric powder half a tea spoon ( level)
Chili powder 1/4 th tea spoon
Salt to taste
1 large onion sliced
Green Chilies
Scallion or Cilantro
oil

Directions

1. Wash the fish very well . Pat dry with paper towel or tissue . Now rub the fishes with turmeric ,
chili powder and salt.

2. Heat the oil on medium flame , when hot enough add the pieces of fish and keep frying . Don’t
wash the bowl that you used to rub the fish with spices . Put the onion on that bowl and mix the
remaining spices with the onion very well . Add a little salt too . Try to make the onion softer with
your hand .

3.When one side of fish is done and got a nice reddish color , turn it over . When the other side is
done , but didn’t get that reddish color yet , add the onion . Fry until the onion is transparent . Add
the Green Chili . Fry a little more . When done , add the cilantro or scallion .

Serve with hot plain rice and Daal ! Tastes like heaven!!!!!!!!!

Tips/ Notes:
1. We often use cumin , garlic , ginger while frying the fish . Trust me , your fish tastes better
without these spice !!!!!!! The more spice you use , the more flavor you lose !!!!!!

2. While frying the fish , fry the fish when the oil is hot enough ! other wise your fish will stick on
the pan !!! But don’t heat the oil too much so that your fish gets burnt the moment you add them on
the oil!!!!!!!!! Always fry fishes on medium low flame .

Fish Bhorta / smashed fish

Ingredients
2 pieces of any Big Fish like Rohu, Carp, Mrigel or any other.
Little turmeric, chili powder
Chopped Onion
Chopped green chilies
Chopped Cilantro ( Dhonia pata)
Salt to taste
Musturd oil/ Shorishar tel
Fresh lemon zest (optional)

Directions

1. Wash the fish thoroughly. Now rub little turmeric,chili powder and salt on the fish.

2. Heat oil in a pan. Fry the fish pieces. It should not be too fried. But the water in the fish should
be dried out.

3. Take out the bones from the fish. You don’t need to work that hard as the big fishes hardly have
bones and the few bones they have are easily removable.

4. Now by using your hand mix chopped onion, chopped green chilies, chopped cilantro, lemon zest,
salt with mustard oil squeezing them hard with your fingers. Now Mix it with the fish.ready.
Serve with hot plain rice.

Tips:
1. The more you can squeeze the onion, green chilies, cilantro before adding mustard oil, the more
 you will have the taste.
2. To enhance it’s taste you may add oil of the Indian pickles ( Acharer tel) or add some pickles in it.

Panch Phoran Scented Grilled Bengali Fish

Ingredients
250 gm fish fillet (any oily fish) with skin
1½ tbsp kasundhi (bengali mustard paste)
2 tbsp chopped dill
2 tsp chopped green chillies
2 tsp roasted channa dal powder (bengal gram spilt and skinned)
4 tsp canola oil
Panch Phoran Spice Mix 
2 tsp fennel seeds (methi seeds)
2 tsp nigella seeds (kalauṃji)
2 tsp fenugreek seeds
2 tsp cumin seeds (jeera seeds)
2 tsp mustard seeds (sarason ke beej)

Directions
1. Cut the fillets into small pieces. Pat dry. In a separate bowl, add the kasundhi, chopped dill, green
chillies and roasted channa dal powder. Mix well and apply to the fish. Set aside.
2. Separately, dry roast the panch phoran spice mix. Lightly pound the seeds till they crack open.
Sprinkle it on both sides of the fish. 
3. In a pan, heat canola oil and pan/tawa fry the skin side of the filet for the first two minutes.
Turn the fish and cook the other side for two minutes. Serve hot

Bengali Fish Curry Recipe-Macher Jhol

Ingredients

 6-8 lady fish or any other fish of your choice, cleaned thoroughly
 2 medium onion, finely chopped / pyaz
 4 tbsp mustard oil / tel
 3 tsp ginger garlic paste
 2 tbsp turmeric powder / haldi
 2 tsp cumin powder /jeera powder
 2 tsp red chili powder / lal mirch powder
 salt to taste / namak
 2 tsp coriander powder / dhaniya powder
 4 tbsp coconut paste
 6 green chillies, slit from the middle /hari mirch
 2 tbsp fresh coriander leaves/cilantro/hara dhaniya
 2 tbsp dill leaves

Directions

1. Marinate the fish with salt and turmeric powder, and set aside for 15 minutes.
2. Heat oil in a pan and fry the fishes, one at a time, until they are lightly fried and keep them
aside.
3. Add the chopped onion, and fry till translucent. Add the ginger garlic paste and fry for
further couple of minutes.
4. Now add the red chili powder, cumin powder and coriander powder and mix well.
5. Add the coconut paste and a cup of water and cook till it reaches a boiling point.
6. Add the fried fish, green chilies and stir gently.
7. Reduce the flame and cook till the oil starts floating on top of the curry. Add the dill leaves
and turn off the flame.
8. Garnish with the fresh coriander leaves and serve hot

Bhapa Maach
Ingredients

 500 grams of fish (preferably Hilsa) * see notes

 1 tablespoon of black mustard
 1 tablespoon of yellow mustard
 3-4 green chilies (if required deseeded) slit
 2 tablespoons of coconut (coarsely ground)
 2 tablespoons of thick coconut milk
 1 teaspoon cumin seeds
 1 teaspoon turmeric powder
 salt to taste
 2 tablespoons of oil (preferably mustard oil)

Directions
1. Wash the fish, drain on a colander and then marinate it with a little salt and turmeric powder for
about 30 minutes.
2. Meanwhile soak the black and yellow mustard in a little water for about 30 minutes. After 30
minutes grind the soaked mustard along with 1 green chili, cumin seeds, turmeric powder and a little
salt to a fine paste.
3. Mix the paste with the coarsely ground coconut and the coconut milk. Bring some water to a boil
in a idli steamer.
4. Place the marinated fish in a steel tiffin box in a single layer (not one on top of the other), pour
the ground paste and coconut milk mixture over the fish, add the remaining green chilies, drizzle
some oil and close the lid of the box.
5. Place the box in the idli steamer and steam for about 15 minutes. Alternatively you may even
bake in the fish in a preheated oven at 200 degrees C for about 15-18 minutes.
6. Remove from the steamer (or oven if used) and serve with steaming hot rice.

Healthy Fish Gravy In Pressure Cooker/Macher Bati Chochchori

Ingredients

1. Fish piece – 4 nos.

2. Onion (large) – 1 (chopped)
3. Tomato (large) –1 (chopped)
4. Turmeric powder – 1/4 tsp.
5. Slit green chilly – 4.
6. Salt to taste.
7. Mustard oil – 6 tbsp.
Directions

Wash the fish, marinate with 1/2 tsp.of salt and a pinch of turmeric powder. Heat 4 tbsp.of oil in a
frying pan. When it is hot reduce the heat, add the fish pieces. Fry them till light brown on both
sides (on medium heat). Take out the fried fish from the oil ,keep aside.

In a pressure cooker add onion,tomato,turmeric,slit green chilly,salt, 2 tbsp.of fresh mustard oil
and 2 cups of water. Mix all the ingredients very well. At last add the fried fish pieces. Mix slowly.
Close the cooker, place it on medium heat and cook for 4 to 5 minutes (up to one whistle). Remove
the pressure cooker from the heat, allow to cool naturally.

The healthy fish gravy is ready. Open the pressure cooker and serve with hot steamed rice.

Bhetki Fish With Cauliflower

Ingredients

1. Bhetki piece – 4 nos.

2. Potato (medium) – 1 (cut into pieces)
 3. Cauliflower (small) – 1 (cut into florets)
4. Tomato (medium) – 1 (finely chopped)
5. Cumin seeds – 1/2 tsp.
6. Bay leaf – 1.
7. Ginger paste – 1/2 tsp.
8. Turmeric powder – 1/2 tsp.
9. Chilly powder – 1/2 tsp.
10. Cumin powder – 1/2 tsp.
11. Coriander powder – 1/2 tsp.
12. Oil – 3/4 cup.
13. Ghee – 1 tsp.
14. Salt to taste.
15. Garam masala powder – 1/2 tsp.
16. Slit green chilly – 4
Directions

Clean and wash the fish well and marinate with 1/4 tsp.of salt and a pinch of turmeric powder. Keep
aside until use. By adding 1 tsp.of salt boil 4 cups of water in a pan. Remove pan from the heat. To
this add the cauliflower florets. Keep aside for 10 minutes. After 10 minutes transfer the florets
to a colander. In a small bowl take all the masala powders (turmeric, chilly, cumin,coriander) and 1
cup of water. Mix them well. Keep the masala mix aside.

Heat 1/2 cup of oil in a frying pan. When it is hot reduce the heat. Add the fish pieces and fry until
brown on both sides. Take out the fish from the oil, keep aside. In the remaining oil add the
cauliflower florets and fry till light brown on every sides. Remove pan from the heat, transfer the
cauliflower florets in a bowl. Clean the frying pan.

Place the frying pan on heat. Add 1/4 cup of oil. When it is hot reduce the heat. Add cumin seeds
and fry. When the cumin looks brown add the potato pieces and bay leaf. Fry for 2 minutes. Add
tomato and ginger paste, saute for 1 minute. Add the masala mix, saute on slow flame till oil
separates and the raw smell of the masala goes off. If needed  add 1/2 cup of water and saute for
extra few minutes.
Add 3 to 4 cups of water, increase the heat and allow it to boil. Add the fried fish and cauliflower,
salt and slit green chilly. Cover the pan, simmer for 4 to 6 minutes (stir slowly in between). When
the gravy starts thickening mix ghee and garam masala powder. Remove pan from the heat, cover
and give 10 minutes standing time.

Dry Dish Of Punti Fish/Punti Macher Jhal

Ingredients

Fish – 300 grams.

Potato (large) – 1 (cut into long pieces/like French fry)

Tomato (small) – 1 (chopped finely)

Cumin seeds or Nigella seeds – 1/2 tsp.

Turmeric powder – 1/2 tsp.

Cumin powder – 1/2 tsp.

Chilly powder – 1/4 tsp.

Coriander powder – 1/2 tsp.

Salt to taste.

Oil – 1/2 cup.

Slit green chilly – 4

Chopped coriander leaves – 4  tbsp.(optional)

Directions
Clean and wash the fish well and marinate with 1/4 tsp.of salt and a pinch of turmeric powder. Keep
aside until use. Soak the potato pieces in a bowl of water for 10 minutes and drain. Take
turmeric,chilly,cumin and coriander powders in a small bowl. Add 1/2 cup of water,mix well. keep the
masala mix aside.

Heat oil in a frying pan, when it is hot reduce the heat. Group the fish into 4 batches. Fry each
batch until light brown on both sides. Take out the fried fish from the oil,keep aside.

Add little oil in the frying pan (if needed). Add the cumin seeds. When the cumin looks brown add
the potato pieces and fry for 2 minutes.Add chopped tomato, stir for 1 minute. Add the masala mix.

Saute on slow flame till oil separates. Add 2 cups of water,increase the heat and let it bring to
boil.Add the fried fish,salt and green chilly. Cover the pan and keep cooking till all the water
evaporates (stir in between).

Remove pan from the heat, mix coriander leaves. Cover the pan and give 10 minutes standing time.
Delicious Punti Macher Jhal is ready, serve with plain rice.

Bengali Lunch Menu–Koi Macher Jhol

Ingredients

1. Koi mach  – 4
2. Potato – 1 (cut into 4 pieces)
3. Tomato – 1 (grated)
4. Cumin seeds  – 1/2 tsp.
5. Bay leaf – 1
6. Ginger paste – 1/2 tsp.
7. Turmeric powder  – 1/2 tsp.
8. Red chilly powder – 1/2 tsp.
9. Cumin powder – 1/2 tsp.
10. Coriander powder – 1/2 tsp.
11. Salt to taste.
12. Oil – 1/2 cup.
 13. Slit green chilly – 4.
14. Garam masala powder – 1/4 tsp.(optional)
Directions
Clean and wash the fish well, marinate with 1/4 tsp of salt and a pinch of turmeric powder. Keep
aside until use. In bowl add ginger,tomato and turmeric,chilly,cumin,coriander powders. To this add
1/2 cup of water and mix well. Keep the masala mix aside.

Heat oil in a frying pan. When it is hot reduce the heat. Add the fish and fry till light brown on
both sides. Take out them from the oil, keep aside.

Add cumin seeds in the remaining oil. When cumin looks brown, add potato cubes and bay leaf. Fry
potato till light brown. Add the masala mix,saute till oil separates and the raw smell of the masala
goes off. If needed add little water and saute for another few minutes. Add 2 to 3 cups of water,
cover the pan and cook till the potato becomes tender. Add warm water if needed. Add the fried
fish,salt and slit green chilly. Cover the pan and cook for 4 to 5 minutes. When the gravy starts
thickening remove pan from the heat.Mix garam masala powder, cover the pan and give 10 minutes
standing time.

Bengali lunch recipe Koi Macher Jhol is ready, serve with plain steamed rice.

Fish Gravy Recipe For All Occasions/Rohu Fish Recipe

Ingredients

1.Fish piece – 4 (washed)

2.Onion (large) – 1 (chopped)

3.Cumin seeds – 1/2 tsp.

4.Ginger paste – 1/2 tsp.

5.Garlic paste – 1/2 tsp.

6.Turmeric powder – 1/2 tsp.

7.Chilly powder – 1/2 tsp.

8.Coriander powder – 1/2 tsp.

9.Tomato (small) – 1 (chopped)

10.Raisins – 1 tbsp.

11.Salt to taste.

12.Sugar – a pinch.

13.Oil – 5 tsp.

14.Ghee – 1 tsp.

15.Cinnamon – 1/2 inch

16.Cardamom – 2

17.Clove – 2

18.Tomato sauce – 1/2 tsp.

Directions

1.Marinate the fish with 1 tsp.of salt and a pinch of turmeric powder, Keep aside until use. Heat oil
and ghee in a frying pan and reduce the heat, add onions. Fry till onions are golden brown. Take the
fried onions with a slotted spoon. Grind the fried onions and tomato to a paste, keep aside.
2.Add the fish pieces in the remaining oil and fry until brown on both sides. Take out from the oil,
keep aside. Add cumin seeds. When cumin looks brown add cardamom,clove and cinnamon in the oil
and stir fry for 30 seconds. Add sugar, fry for 2 seconds. Add ginger,garlic,chilly,coriander and
turmeric and 1/4 cup of water. Saute till oil separates. Add fried onions and tomato paste, saute
for 2 minutes on slow heat. Add 11/2 cups of water and salt, let it bring to boil. Add the fried fish
and cook on medium heat for 4 to 5 minutes. Add raisins and tomato sauce, mix well. Cook till the
gravy thickens. Remove pan from the heat, cover and give 10 minutes standing time.

Loitta Macher Chop.

Ingredients

1. Bombay Duck (Loitta mach) – 500 grams.

2. Bengal Gram flour (Chana dal Besan) – 1 +1/2 cups
3. Onion – 1 (chopped)
4. Ginger (grated) – 1 tsp.
5. Garlic (clove) – 4 nos.
6. Green chilly – 4
7. Garam masala powder – 1/2 tsp.
8. Turmeric powder – 1/4 tsp.
9. Salt to taste
10. Sugar – a pinch.
11. Baking powder – a pinch
12. Pepper powder – 1/2 tsp.
13. Lime juice – 2 tbsp.
14. Vegetable oil.
Directions

1. Take the fish, discard head and tail. Cut the fins, clean well. Wash well and pat dry. Slit the
fish vertically and discard the bones. It is optional, you can make the dish with bones also.
Cut the fish into medium pieces. Marinate with 1/2 tsp.of salt and lime juice. Keep aside for
20 minutes. After 20 minutes transfer the fish pieces to a colander. The fish will release
water. Squeeze out all the water.
2. Grind onion,ginger,garlic and green chilly into a paste. Put the paste in a bowl. To this add
gram flour, turmeric- garam masala powders, salt,sugar and 2 tbsp.of oil. Mix all the
 ingredients properly. Now add cold water to make a thick batter (pouring consistency). Beat
the batter very well. Cover the bowl and keep aside for 10 minutes.
3. Heat enough oil in a frying pan, when it is hot reduce the heat. Take the bowl, add baking
soda and beat. Dip the fish pieces into the batter and drop in the hot oil. Fry on slow flame
until brown on both sides. Increase the heat and take out the fried fish with a slotted spoon
and keep on paper towels. Fry 4 to 5 fish pieces at a time.

Koi Macher Jhal

Ingredients

1.Fish – 4 nos.

2.Tomato – 1 (chopped)

3.Kalonji – 1/2 tsp.

4.Mustard seeds – 2 tbsp.

5.Garlic paste – 1/4 tsp.

6.Turmeric powder – 1/2 tsp.

7.Coriander powder – 1/2 tsp.

8.Green chilly – 4.

9.Slit green chilly – 4.

10.Mustard oil – 2 rice spoon. And salt to taste.

Directions
1.Clean and wash the fish properly. Marinate with 1/2 tsp.of salt and a pinch of turmeric powder.
Keep aside until use. By adding 1/2 cup of water and 1/2 tsp of salt grind mustard seeds and green
chilly (4) to a paste. Cover the paste,keep aside.

2.Heat oil in a frying pan, when hot reduce the heat. Fry the fish till light brown on both sides. Take
out the fried fish from the pan,keep aside. Add kolinji in the remaining oil and fry for 30 seconds.
Add tomato and garlic paste, saute for 1 minute. Add turmeric,coriander powders and 1/2 cup of
water. Saute till oil separates. Add 1 cup of water, let it bring to boil. Dissolve the mustard seeds
paste in 1/2 cup of water and add it to the pan. Mix well. Add the fried fish,little salt and slit green
chilly. Cook for 5 to 6 minutes or keep cooking till all the water evaporates.

Remove pan from the heat,cover and give few minutes standing time. Delicious Koi Macher Jhal is
ready, serve it with steamed rice

Bacha Fish With Eggplant

Ingredients

1.Fish – 250 grams.(cleaned and washed)

2.Eggplant (medium) – 1 (cut into long pieces)

3.Tomato – 1 (chopped)

4.Onion – 1 (finely chopped)

5.Ginger paste – 1/4 tsp.

6.Turmeric powder – 1/2 tsp.

7.Red chilly powder – 1/2 tsp.

8.Cumin powder – 1/2 tsp. Bay leaf – 1

9.Salt to taste.

10.Oil – 6 tbsp.

11.Slit green chilly and chopped coriander leaves (for garnishing)

Directions

1.Marinate fish with 1/4 tsp.of salt and a pinch of turmeric powder,keep aside until use. Soak
eggplant pieces in a bowl of water for 10 minutes and drain.

2.Heat oil in a frying pan, when hot reduce the heat. Add the fish and fry till light brown on both
sides. Take out the fried fish from the oil, keep aside. Add the eggplant pieces in the remaining oil
and fry lightly. Take out the eggplant from the oil, keep aside.

3.Add cumin seeds and bay leaf in the remaining oil (add 2 tbsp.of oil if needed). When the cumin
looks brown,add chopped onion and fry till light brown. Add chopped tomato and saute for 1 minute
on medium heat. Add turmeric,red chilly, cumin powder,ginger paste and 1/2 cup of water. Mix well.
Saute on slow heat toll oil separates. Add 1 to 1+1/2 cups of water,let it bring to boil. Add fried
fish,eggplant and salt. Mix well. Cook for 4 to 6 minutes. When the gravy starts thickening, remove
pan from the heat. Add slit green chilly and coriander leaves. Cover the pan,give 10 minutes standing
time.

Prawn Kalia / Chingri Macher Kalia

Ingredients

1.Prawns – 500 grams (cleaned and washed)

2.Potato (optional) – 200 grams. (peeled and cut into cubes)

3.Tomato – 1 (chopped)

4.Cumin seeds – 1/2 tsp.

5.Bay leaves – 2

6.Onion – 1 (chopped)

7.Ginger paste – 1/2 tsp.

8.Garlic paste – 1/2 tsp.

9.Turmeric powder – 1/2 tsp.

10.Red chilly powder – 1/2 tsp.

11.Cumin powder – 1/2 tsp.

12.Coriander powder – 1/2 tsp.

13.Salt to taste.

14.Sugar – 1/4 tsp.

15.Veg.oil – 4 tbsp.

16.Ghee – 2 tbsp.

17.Garam masala powder – 1/2 tsp.

18.Raisins – 25 grams.

Directions

1.By adding 1/2 tsp.of salt boil the potato cubes for 2 to 3 minutes and drain, keep aside. Marinate
the prawns with 1/2 tsp.of salt.
2.Melt ghee in a frying pan, add the prawns. Saute lightly on both sides (for 1 minute). Take out
from the pan, keep aside.

3.Add oil in the remaining ghee. Add cumin seeds and bay leaves. When the cumin looks brown add
chopped onion and fry till light brown. Add chopped tomato, saute for 1 minute. Add ginger-garlic
paste,all the masala powders (turmeric,chilly,cumin,coriander) and 1/2 cup of water. Saute until the
raw smell of the masala goes off. If needed add 1/2 cup of water and saute for another few
minutes. Now add the boiled potato,sugar and 1/2 cup of water. Saute till oil separates. Add 1+1/2
to 2 cups of water and salt,let it bring to boil. Add the prawns,raisins. Cover the pan and cook for
few minutes (stir in between). When the gravy starts thickening,remove pan from the heat. Add
garam masala powder,cover the pan and give 10 minutes standing time.

Bengali Loitta Shutkir Jhal

Ingredients

1.Dry Bombay Duck – 150 grams.

2.Potato (large) – 1 (cut into stripes)

3.Tomato (large) – 1 (chopped)

4.Onion – 100 grams (sliced)

5.Onion – 100 grams (chopped)

6.Ginger paste – 1/2 tsp.

7.Garlic paste – 1 tbsp.

8.Turmeric powder – (1/2+1/2) tsp.

9.Red Chilly powder – 1/2 tsp.

10.Cumin powder – 1/2 tsp.

11.Salt to taste.

12.Sugar – a pinch.

13.Oil – 1/2 cup.

14.Cumin seeds – 1 tsp.

15.Bay leaves – 2.

16.Slit green chilly – 6.

Directions 

1.Take each fish,discard head and tail and cut into pieces.By adding 1 tsp. of salt and 1/2 tsp.of
turmeric powder boil the fish pieces in water for 5 minutes.Remove pan from the heat,keep the fish
in boiling water for 10 minutes. Transfer the fish to a colander and wash very well under running
water. Keep aside. Grind chopped onion and tomato to a paste. To this add ginger,garlic,chilly,
cumin,1/2 tsp.of turmeric and 1/2 cup of water. Mix well. Keep the masala mix aside.

2.Heat oil in a frying pan,fry the potato stripes for 2 minutes.Take out the fried stripes from the
oil and keep aside.In the remaining oil add cumin seeds and bay leaves. When the cumin seeds look
brown add sliced onion and fish pieces.Stir fry for 3 to 4 minutes.Add the masala mix and sugar and
saute till oil separates.Add 11/2 to 2 cups of water,let it bring to boil.Add the fried potato
stripes,salt and slit green chilly. Keep cooking till all the water evaporates.

Remove pan from the heat,cover and give 10 minutes standing time. Delicious Dry Bombay Duck
Curry is ready,serve with plain hot Rice.

Prawn With Cottage Cheese/Chingri–Paneer Gravy

Ingredients
1.Prawn – 300 grams (cleaned and washed)

2.Paneer – 200 grams (cut into cubes)

3.Capsicum (large) – 1 (cut into squares)

4.Onion (large) – 1 (finely chopped)

5.Ginger paste – 1/2 tsp. Garlic paste – 1 tsp.

6.Tomato (large) – 1 (finely chopped)

7.Turmeric powder – 1/2 tsp.

8.Chilly powder – 1/2 tsp.

9.Cumin powder – 1/2 tsp.

10.Coriander powder – 1/2 tsp.

11.Salt to taste.  Sugar – 1/2 tsp.

12.Oil – 6 tbsp.

13.Slit green chilly – 4.

14.Ghee – 1 tsp. (optional)

Directions 

1. Marinate the paneer with 1/4 tsp.of salt, keep aside. Rub the prawns with 1/2 tsp.of salt and a
pinch of turmeric powder, keep aside until use. Heat oil and ghee in a frying pan, add the paneer
cubes and fry very lightly on both sides. Take out from the pan,keep aside. Add prawns in the oil
and fry for one minute on both sides. Take out the lightly fried prawns from oil, keep aside.

2.Add the chopped onion in the remaining oil and fry till light brown. Add tomato,ginger,garlic paste
and saute for 1 minute. Add chilly-turmeric-cumin-coriander powders and 1/2 cup of water. Saute
till oil separates. Add 2 cups of water,let it bring to boil.

3.Add prawns,paneer cubes,capsicum,slit green chilly,salt and sugar. Mix well. Cook for 5 to 7
minutes or cook until the gravy is thickened.

Remove pan from the heat,cover and give 10 minutes standing time. Delicious Chingri-Paneer gravy is
ready, serve hot.

Bengali Fish Gravy – Pona Macher Jhal

Ingredients

1.Fish piece – 4

2.Mustard seeds – 4 tbsp.

3.Nigella seeds (kalonji) – 1/2 tsp.

4.Turmeric powder – 1/2 tsp.

5.Green chilly – 2

6.Slit green chilly – 4

7.Salt to taste.

8.Mustard oil – 5 tbsp.

9.Coriander leaves (chopped) – 2 tbsp.(optional)

Directions

1.Wash the fish,marinate with 1/2 tsp.of salt and a pinch of turmeric powder. Keep aside until use.
Using 1/2 cup of water grind mustard seeds and two green chilly into a paste, keep aside.

2.Heat oil in a frying pan. When hot reduce the heat. Fry the fish till light brown on both sides.
Take out the fried fish from the oil, keep aside.

3.Add kalonji in the remaining oil, stir fry for 30 seconds. Add the mustard seeds paste,turmeric
powder and mix well. Saute till oil separates. Add 2 cups of water and let it brings to boil. Add the
fried fish,slit green chilly and salt. Keep cooking till all the water evaporates.

Remove pan from the heat, cover and give 10 minutes standing time. Delicious fish gravy is ready,
serve with steamed Rice.

Dry Dish Of Kachki Fish / Kachki Macher Paturi

Ingredients

1.Kachki fish – 250 grams.

2.Tomato (large) – 1 (chopped)

3.Onion (large) – 1 (chopped)

4.Garlic paste – 1/2 tsp.

5.Ginger paste – 1/4 tsp.

6.Turmeric powder – 1/2 tsp.

7.Red chilly powder – 1/2 tsp.

8.Coriander powder – 1/2 tsp.

9.Salt to taste.

10.Coriander leaves (chopped) – 4 tbsp.

11.Slit green chilly – 4

12.Mustard oil – 1/4 cup.

Directions

1.Wash the fish well (at least 4 to 5 times) and keep in a colander. Grind onion and tomato to a
paste. Transfer the paste to a large bowl. To this add ginger-garlic paste, turmeric-chilly-coriander
powders and salt. Mix well. Now add fish,coriander leaves and green chilly. Mix properly. Allow it to
rest for 10 minutes.

2.Heat oil in a non stick frying pan,when hot reduce the heat. Add the fish masala mix. Using a
spatula spread it slightly. Cook for 8 to 10 minutes in slow heat. Flip it with a spatula. (You can toss
it.) Cook another side for 7 to 8 minutes. When oil starts floating remove pan from the heat.Cover
and give 7 to 8 minutes standing time.

Delicious Kachki Macher Paturi is ready, serve with hot white rice.

Shol Macher Tel Jhol

Ingredients

1. Shol Fish – 4 Pcs

2. Mustard Oil – 1/2 cup
3. Bay Leaves – 2 pcs
4. Tomato – 1 (Chopped)
 5. Onion – 1 (Chopped)
6. Ginger – 1/2 tsp (Chopped)
7. Turmeric Powder – 1/2 tsp
8. Red Chilly Powder – 1/2 tsp
9. Cumin Powder – 1/4 tsp
10. Coriander Powder – 1/2 tsp
11. Slit Green Chilly – 4
12. Salt to taste

Directions

1. Wash the fish with luke warm water.Marinate with 1 tsp of salt and a pinch of turmeric
powder.Keep aside.
2. Grind Tomato and Onion to a paste.To this add ginger,chilly,Turmeric,cumin and Coriander
Powder. Keep the masala mix aside.
3. Heat oil in a frying pan.Fry the fish pieces very lightly on both sides.Take out from the oil,
and keep on a kitchen tissue to soak excess oil.
4. Add Bay leaves in the remaining oil.Stir fry for 30 secs.Add the masala mix and 1/2 cup of
water.Saute on slow flame till oil separates.
5. Add 2 cups of water and bring to boil.Add the fried fish,salt and slit green chills.Simmer
for 7 to 8 minutes.When the gravy starts thickening , remove pan from the heat, cover and
give 10 minutes standing time.

Tengra Subji – Jhal

Ingredients

1.Tengra fish – 250 grams.

2.Chopped vegetables – 2 cups.

3.Panch foran (or kalonji) – 1/2 tsp.

4.Bay leaves – 2
5.Tomato – 1 (chopped)

6.Onion (large) – 1 (chopped)

7.Ginger-garlic paste – 1 tsp.

8.Turmeric powder – 1/2 tsp.

9.Chilly powder – 1/2 tsp.

10.Cumin powder – 1/2 tsp.

11.Coriander powder – 1/2 tsp.

12.Salt to taste.

13.Slit green chilly – 4.

14.Oil – 1/2 cup.

15.Coriander leaves (chopped) – 2 tbsp.

Directions

1.Wash the fish with lukewarm water,marinate with 1 tsp.of salt and a pinch of turmeric powder,
keep aside. Take a bowl, add ginger-garlic paste and all the masala powders (turmeric,chilly,cumin,
coriander). Mix well. Keep the masala mix aside.

2.Group the fishes into 3 batches. Heat oil in a frying pan. Fry each batch till brown. (Add fish in
frying pan,cover the pan and fry).Take out the fried fish from the oil,keep aside.

3.Add panch foran and bay leaves in the remaining oil. Fry for 30 seconds. Add onion, fry till light
brown.Add the chopped vegetables and tomato. Fry for 2 minutes (in slow heat). Add the masala mix
and 1/2 cup of water.Saute till oil separates.Add 2 cups of water,let it bring to boil (in medium
heat). Add the fried fish,salt and slit green chilly. Keep cooking till all the water evaporates.

Remove pan from the heat,add coriander leaves,cover the pan and give 10 minutes standing time.
Delicious Tengra Fish Curry is ready,serve with hot Rice.

Begun – Aar Mach

Ingredients
1.Fish piece – 4 
2.Eggplant (medium) – 1 (cut into thick stripes)
3.Tomato – 1 (chopped)
4.Onion (medium) – 1 (chopped)
5.Ginger paste – 1/2 tsp.
6.Cumin seeds – 1/2 tsp.
7.Bay leaves – 2.
8.Turmeric powder – 1/2 tsp.
9.Chilly powder – 1/2 tsp.
10.Cumin powder – 1/2 tsp.
11.Coriander powder – 1/4 tsp.
12.Slit green chilly – 4
13.Chopped coriander leaves – 4 tbsp.
14.Salt to taste.
15.Oil – 1/2 cup.
Directions
1.Wash the fish and marinate with 1/4 tsp.of salt and a pinch of turmeric powder,keep aside until
use. Soak Eggplant pieces in water for 10 minutes and drain. Grind tomato to a paste. To this add
ginger paste,1/2 cup of water and all the masala powders (turmeric,chilly,cumin,coriander) and mix
well. Keep the masala mix aside.
2.Heat oil in a frying pan,when hot reduce the heat. Add the fish and cover the frying pan. Fry the
fish pieces until light brown on both sides. Take out the fried fish from the oil,keep aside. Add
Eggplant in the remaining oil, fry lightly and take out from the oil. Keep aside.
3.Add cumin seeds and bay leaves in the remaining oil.When the cumin seeds look brown, add onion
and fry till light brown. Add the masala mix,saute till oil separates (in slow heat). Add 2 cups of
water and increase the heat. Bring to boil. Add Fish,Eggplant and salt. Simmer for about 5 to 7
minutes. When the gravy starts thickening remove pan from the heat. Add green chilly and
coriander leaves. Cover the pan,give 10 minutes standing time.
Delicious Aar Fish Gravy is ready,serve with hot plain Rice.

Fish Head Curry

Ingredients
1.Fish head – 1 (cut into halves)
2.Potato (large) – 1 (peeled and cut into cubes)
3.Cumin seeds – 1/2 tsp.
4.Bay leaves – 2
5.Onion (large) 1 (chopped)
6.Ginger paste – 1/2 tsp.
7.Garlic paste – 1/2 tsp.
8.Tomato – 1 (chopped)
9.Turmeric powder – 1/2 tsp.
10.Cumin powder – 1/2 tsp.
11.Red chilly powder – 1/2 tsp.
12.Salt to taste.
13.Sugar – a pinch.
14.Ghee – 1 tsp.
15.Garam masala powder – 1 tsp.
16.Oil – 1/2 cup.
Directions
1.Clean the fish head,rub with Vinegar or Lime juice.Wash and marinate with 1/2 tsp.of salt and a
pinch of turmeric powder. Keep aside until use. Wash the potato cubes. Grind onion and tomato to a
paste. To this add ginger,garlic,chilly,cumin,turmeric, 1/2 cup of water.Keep the masala mix aside.
2.Heat oil in a frying pan,add the fish head and fry until brown on both sides.Take out from oil,keep
in a bowl and break into pieces.
3.Add cumin seeds and bay leaves in the remaining oil. When cumin seeds look brown add the potato
cubes.Fry for 2 minutes. Add the masala mix, saute till the raw smell of the masala goes off. Add
11/2 to 2 cups of water,let it bring to boil. Add the fried head,salt and sugar. Cook for 5 to 7
minutes. When the gravy starts thickening remove pan from heat. Add ghee,garam masala powder.
Cover the pan,give 10 minutes standing time.
Delicious Fish Head Curry is ready,serve with steamed Rice.

Dhonepata – Mach

Ingredients
1.Fish piece – 4.
2.Potato – 1 (peeled and cut lengthwise into 4 pieces)
3.Bori – 8.
4.Tomato – 1 (chopped)
5.Chopped Coriander leaves – 4 tbsp.
6.Nigella seeds (kalonji) – 1/2 tsp.
7.Turmeric powder – 1/2 tsp.
8.Chilly powder – 1/2 tsp.
9.Cumin powder – 1/2 tsp.
10.Coriander powder – 1/2 tsp.
11.Slit green chilly – 4.
12.Oil – 6 tbsp. And salt to taste.
Directions
1.Marinate the fish with 1/2 tsp.of salt and a pinch of turmeric powder, keep aside until use. Soak
the potato pieces in water for few minutes and drain. Take a bowl, add all the masala powders
(Chilly, Cumin,Turmeric,Coriander) and 1/2 cup of water, keep the masala mix aside.
2.Heat oil in a frying pan,when hot reduce the heat. Fry the Fish pieces until brown on both sides.
Take out from the oil,keep aside. Add the Bori in the remaining oil, fry until brown on both sides.
Take out the fried Bori from the oil,keep aside.
3.Add kalonji in the remaining oil (if needed add little oil to the pan and heat well). Stir fry the
kalonji for 30 seconds. Add the potato pieces and fry for 2 to 3 minutes. Add the tomato
pieces,saute for 1 minutes.Add the masala mix, saute until the raw smell of the masala goes off. If
needed add little water and saute for another few minutes.
4.Now add 2 cups of water and salt,let it bring to boil. Add the fried Fish and cook for 5 to 6
minutes on medium heat. Add the fried Bori,cook for 2 minutes. If needed add little hot water.
5.When the gravy starts thickening remove the pan from heat, add green chilly and coriander
leaves. Cover the pan,give 10 minutes standing time. Tasty Fish Gravy is ready,serve with steamed
Rice.

Healthy And Tasty Magur Macher Jhol (Without Onion And Garlic)

Ingredients
1.Magur Mach  –  1 (large size)
2.Tomato – 1 (chopped)
3.Cumin seeds – 1/2 tsp.
4.Bay leaves – 2
5.Ginger paste – 1/2 tsp.
6.Turmeric powder – 1/2 tsp.
7.Red chilly powder – 1/2 tsp.
8.Cumin powder – 1/2 tsp.
9.Salt to taste.
10 Oil – 5 tsp.
11.Garam masala powder – 1/4 tsp.(optional)
Directions
1.Clean the fish and scrub lightly with salt to remove the slime. Or you can rub the fish on rough
surface to remove the slime. Wash the fish well and cut into four pieces. Marinate the fish with 1/4
tsp.of salt and a pinch of turmeric powder. Keep aside until use. Grind tomato to a paste. to this add
ginger paste, turmeric-chilly-cumin powders and 1/2 cup of water. Keep the masala mix aside.
2.Heat oil in a frying pan,when hot reduce the heat. Add the fish pieces, cover the frying pan and
fry the fish lightly on both sides. Take out from the oil, keep aide.
3.Add cumin seeds in the remaining oil (add 2 tbsp.of oil if needed).When the cumin looks brown add
bay laves, stir fry for 20 seconds. Add the masala mix,saute until the raw smell of the masala goes
off. If needed add little water and saute for another few minutes. When oil separates add 2 cups
of water, let it bring to boil. Add the fried fish pieces and salt, cover the pan and cook for 7 to 8
minutes on medium heat (stir in between).
4.When the gravy starts thickening remove the pan from the heat, add garam masala powder and
mix well. Cover the pan and give 10 minutes standing time. Healthy and tasty Magur Macher Jhol is
ready, serve with hot plain Rice.

Shingi Macher Jhol

Ingredients
1.Shingi fish (small size) – 2 
2.Raw banana (large) – 1 (cut into pieces)
3.Tomato puree – 1 tsp. 
4.Cumin seeds – 1/4 tsp.
5.Bay leaf – 1 
6.Pepper (gol morich) powder – 1/2 tsp. 
7.Turmeric powder – 1/4 tsp 
8.Coriander powder – 1/4 tsp. 
9.Ginger paste – 1/4 tsp.
10.Salt to taste.
11.Slit green chilly – 2.
12.Oil – 4 tbsp. 
Directions
1.Clean the fish, scrub lightly with salt to remove the slime. Or you can rub the fish on rough
surface to remove the slime. Wash the fish well. Marinate with 1/4 tsp.of salt and a pinch of
turmeric powder. Keep aside until use.
2.Soak the banana pieces in water for 10 minutes, drain and keep aside. In a bowl add ginger paste,
tomato puree, turmeric powder, coriander powder, pepper powder and 1/2 cup of water. Mix well,
keep the masala mix aside.
3.Heat oil in a frying pan. When hot reduce the heat, add the fish pieces and cover the pan. Fry the
fish lightly on both sides. Take out the fish pieces from the pan,keep aside.
4.Add cumin seeds and bay leaf in the remaining oil. When the cumin looks brown, add the banana
pieces. Stir fry on slow heat for 3 to 4 minutes. Add the masala mix, saute till oil separates. Add
11/2 cups of water and salt, let it bring to boil. Add the fish pieces and cover the pan. Cook for 5 to
7 minutes. Remove pan from the heat. Add green chilly, cover the pan and give 10 minutes standing
time. The healthy and tasty Shingi fish gravy is ready. Serve with hot plain Rice.

Aar Fish (Long–Whiskered Cat Fish) Dopeyaza

Ingredients
1.Fish piece – 4 
2.Onion – 2 (sliced)
3.Onion – 1 (chopped)
4.Ginger paste – 1/2 tsp.
5.Garlic paste – 1/2 tsp.
6.Tomato – 1 (finely chopped)
7.Turmeric powder – 1/2 tsp. 
8.Cumin powder – 1/2 tsp.
9.Chilly powder – 1/2 tsp.
10.Cumin seeds – 1/2 tsp.
11.Bay leaf – 1 
12.Ghee – 1 tsp.
13.Garam masala powder – 1/2 tsp.
14.Oil – 6 tbsp.
15.Salt to taste.
16.Raisins – 25 grams(soaked in water)
Directions 
1.Wash the fish in lukewarm water and marinate with 1/2 tsp.of salt and a pinch of turmeric powder.
Keep aside until use. Grind tomato and chopped onions to a paste. To this add ginger-garlic paste,
turmeric-chilly-cumin powders and 1/2 cup of water. Mix well, keep the masala mix aside.
2.Heat oil in a frying pan, add the sliced onions and fry till golden brown. Take out the fried onions
with a slotted spoon, put in a bowl. Add the fish pieces in the remaining oil, cover the frying pan and
fry the fish till light brown on both sides. Remove from oil,, keep aside. Using little water grind
raisins and 1/2 of the fried onions to a paste. Reserve another 1/2 portion for garnishing.
3.Add ghee in the remaining oil, then add cumin seeds and bay leaf. When the cumin seeds become
brown add the masala mix. Saute on medium heat until the raw smell of the masala goes off. Reduce
the heat, add the fried onion paste and saute for 2 minutes.Add 11/2 cups of water and salt, let it
bring to boil. Add the fish and cook till the gravy thickens. 
Remove pan from heat, add garam masala, cover the pan and give 10 minutes standing time. The dish
is ready to serve, garnish with fried onions and serve with Rice/Pulao/Fried Rice.

Light Gravy Of Bata Maach (Reba Carp) With Eggplant (Begun)

Ingredients
1.Bata fish – 4 (cleaned and washed)
2.Eggplant (medium) –1 (cut into long pieces)
3.Tomato (medium) – 1 (chopped)
4.Cumin seeds – 1/2 tsp. 
5.Turmeric powder – 1/2 tsp. 
6.Cumin powder – 1/4 tsp. 
7.Chilly powder – 1/4 tsp. 
8.Coriander powder – 1/2 tsp. 
9.Salt to taste.
10.Slit green chilly – 4 
11.Oil – 1/2 cup.
12.Chopped coriander leaves – 2 tbsp.(optional)
Directions 
1.Marinate the fish with 1/2 tsp.of salt and a pinch of turmeric powder, keep aside until use. Soak
the eggplant in water for 10 minutes,drain and keep aside. Grind tomato to a paste. To this add
turmeric,chilly,cumin,coriander powders and 1/2 cup of water. Mix well, keep the masala mix aside.
2.Heat oil in a frying pan, when hot reduce the heat.Fry the fish till light brown on both sides,
remove the fish from the oil. Add eggplant in the pan and fry for 2 minutes. Remove from the oil
and keep aside. In the remaining oil add cumin seeds. When the cumin looks brown add the masala
mix. On slow heat saute until the raw smell of the masala goes off (stir constantly). Add 11/2 to 2
cups of water and salt, let it bring to boil. Add the fried fish and eggplant, cook till the gravy
become thick. Check the seasoning. Add slit green chilly and coriander leaves, mix well. Remove pan
from the heat, cover and give 10 minutes standing time.
Bata Fish Curry is ready, serve with hot steamed Rice.

Mourala Macher Jhal

Ingredients  
1.Mourala fish – 250 grams.
2.Potato (medium) – 1
3.Tomato – 1 (chopped)
4.Onion – 1 (chopped)
5.Garlic paste – 1/2 tsp.
6.Kalonji (nigella seeds) – 1/2 tsp. 
7.Turmeric powder – 1/2 tsp.
8.Chilly powder – 1/2 tsp. 
9.Cumin powder – 1/2 tsp. 
10.Coriander powder – 1/2 tsp.
11.Salt to taste.
12.Oil – 1/2 cup.
13.Slit green chilly – 4 
14.Chopped coriander leaves – 2 tbsp.
Directions 
1.Clean and wash the fish, marinate with 1/2 tsp.of salt and a pinch of turmeric powder. Keep aside
until use. Peel and cut the potato (like French fry) and soak in water for 10 minutes. Drain and keep
aside. Put garlic paste in a bowl. To this add turmeric,chilly,cumin,coriander powders and 1/2 cup of
water. Mix well and keep the masala mix aside.
2.Heat oil in a frying pan, when hot reduce the heat. Group fishes into 4 batches. Fry each batch
into light brown on both sides. Remove the fried fishes from the oil, keep aside.
3.Add kalonji in the remaining oil, fry for 30 seconds. Add potato and onion, stir fry for 2 minutes.
Add tomato,saute for 2 minutes. Add the masala mix, saute until the raw smell of the masala goes
off. Add 11/2 cups of water and salt, let it bring to boil. Add the fried fishes and slit green chilly
and keep cooking till all the water evaporates. Remove pan from heat, add coriander leaves. Cover
the pan and give 10 minutes standing time. 
The delicious Mourala fish is ready, serve with hot steamed Rice. 

Boal Macher Gravy

Ingredients
1.Boal fish  – 4 pieces.
2.Mustard seeds – 5 tbsp.
3.Green chilly – 2
4.Turmeric powder – 1/2 tsp.
5.Nigella seeds (kalonji) – 1/2 tsp.
6.Garlic paste – 12 tsp.
7.Tomato – 1 (finely chopped)
8.Salt to taste.
9.Mustard oil – 6 tbsp.
10.Chopped coriander leaves – 4 tbsp.
11.Slit green chilly – 4.
Directions
1.Wash the fish with lukewarm water, rub with 1/2 tsp.of salt, a pinch of turmeric and 1 tbsp. of oil.
Keep aside until use. Adding 1/2 cup of water grind mustard seeds and green chilly into a paste.
Transfer it to a bowl. To this add turmeric powder, mix well. Keep the masala mix aside.
2.Heat oil in a frying pan.When hot reduce the heat and fry the fish till light brown on both sides.
Remove the fried fish from the oil, keep aside. Add kalonji in the remaining oil, stir fry for 30
seconds. Add chopped tomato and garlic paste, saute for 2 minutes.Add the masala mix , saute for 2
minutes. Add 11/2 cups of water and salt, let it bring to boil. Add the fried fish and simmer for few
minutes or till the gravy thickens. When oil starts floating on the top of the gravy remove pan from
heat. Add slit green chilly and coriander leaves,mix well. Cover the pan, give 10 minutes standing
time. Boal Fish Gravy is ready, Serve with steamed rice.

Kajuli Macher Jhol

Ingredients
1.Kajuli fish – 250 grams.
2.Potato – 1 (cut into strips)
3.Kalonji (nigella seeds) – 1/2 tsp.
4.Turmeric powder – 1/2 tsp..
5.Green chilly – 4 (sliced)
6.Salt to taste.
7.Mustard oil – 1/2 cup.
8.Red chilly powder – 1/2 tsp.
Directions
1.Marinate the fish with 1/2 tsp of salt and a pinch of turmeric. Immerse potato in water for 10
minutes,drain and keep aside.
2.Heat oil in a frying pan,when hot reduce the heat. Group fishes into 4 batches.  Fry each batch till
very light  brown, remove from oil and keep aside. Add kalonji in the remaining oil, stir fry for few
seconds. Add potato, fry for 2 to 3 minutes.Add turmeric, red chilly and 1/4 cup of water, saute for
2-3 minutes. Add 2 cups of water and salt,let it bring to boil. Add fried fish gently and cook on
medium flame till gravy thickens.
Remove pan from heat,add green chilly, cover the pan and give 10 minutes standing time. Kajoli Fish
gravy is ready. Serve with plain rice.

Rohu Fish With Tomato

Ingredients
1.Rohu Fish pieces – 4
2.Tomato – 2 (chopped)
3.Cumin seeds – 1/2 tsp.
4.Ginger paste – 1/2 tsp.
5.Turmeric powder – 1/2 tsp.
6.Cumin powder – 1/2 tsp.
7.Red chilly powder – 1/2 tsp.
8.Salt to taste
9.Sugar – a pinch.
10.Oil – 1/2 cup.
Directions
1.Wash the fish and marinate the fish with 1/2 tsp.of salt and a pinch of turmeric powder. Keep
aside for 10 minutes. Heat oil in a frying pan. When hot, reduce the heat and fry the fish pieces till
golden brown on both sides. Remove from oil,keep aside.
2.Add cumin seeds in the remaining oil. When the cumin becomes brown, add tomato.Saute for 3 to
4 minutes. Add ginger paste,saute for 2 minutes. Add cumin- chilly-turmeric powders, a pinch of
sugar and 1/4 cup of water. Saute on slow flame until the raw smell of the masalas goes off. If
needed add little water and saute for another few minutes. Add 1 to 11/2 cups of water and salt, let
it bring to boil. Add the fried fish and cook for 7-8 minutes. Remove pan from heat, cover and give
10  minutes standing time. 
Tomato Rui is ready to serve. You can decorate it with chopped nuts or raisins. Serve this delicious
fish gravy with steamed rice.

Tengra-Begun

Ingredients
1.Tengra fish – 250 grams.
2.Eggplant (Begun) – 1 (medium)
3.Tomato – 1 (chopped)
4.Onion – 1 (chopped)
5.Ginger paste – 1/2 tsp.
6.Bay leaves – 2.
7.Kalonji – 1/2 tsp.
8.Turmeric powder – 1/2 tsp.
9.Cumin powder – 1/2 tsp.
10.Chilly powder – 1/2 tsp.
11.Salt to taste.
12.Oil – 50 grams.
13.Chopped coriander leaves – 2 tbsp.
14.Slit green chilly – 2 (for garnishing)
Directions 
1.Cut the brinjal into long pieces and immerse in water for 15 – 20 minutes.Drain and keep aside.
2.Wash the fish with warm water and marinate with 1/2 tsp.of salt and a pinch of turmeric powder.
keep aside until use.
3.Heat oil in a frying pan. When hot reduce the heat and fry the fish until light brown on both
sides. Remove from oil and keep aside. Fry the brinjal till light brown,remove from oil,keep aside.

4.In the remaining oil add kalonji. After few seconds add bay leaves and onion. Stir fry till onion is
transparent. Add tomato, saute for 2-3 minutes. Add ginger,turmeric,chilly,cumin and 1/2 cup of
water and saute until the raw smell of the masalas goes off. Add 2 cups of water and salt, let it
bring to boil.
5.Add the fried fish and brinjal. On medium heat cook till gravy becomes thick. Add coriander
leaves and remove pan from heat. Cover the pan and give 10 minutes standing time.
Tengra Fish gravy is ready to serve. Garnish with slit green chilly and serve with steamed Rice. 

Rui Mach With Phulkopi

Ingredients  
1.Rohu fish – 4 pieces.
2.Potato – 1 (cut into  4 pieces)
3.Cauliflower florets – 8
4.Tomato – I (chopped)
5.cumin seeds – 1/2 tsp.
6.Turmeric powder – 1 tsp.
7.Red chilly powder – 1/2 tsp.
8.Cumin powder – 1/2 tsp.
9.Ginger paste – 1/2 tsp.
10.Salt to taste.
11.Oil – 75 grams.
12.Slit green chilly – 2 
Directions 
1.Wash the fish pieces and marinate with 1/2 tsp. of salt and a pinch of turmeric powder. Keep
aside until use. Boil the cauliflower and potato with 1 tsp.of salt for 4-5 minutes. Drain and keep
aside.
2.Heat 50 grams of oil in a frying pan,when hot reduce the heat and fry the fish pieces until brown
on both sides. Remove the fish from oil. Fry the cauliflower florets till light brown. Remove from oil.
Clean out the pan.
3.Heat 25 grams of oil in the same pan,add cumin seeds. When it becomes brown add the potato and
fry for 3-4 minutes. Add ginger and tomato, saute for 2-3 minutes. Add turmeric-chilly-cumin
powder and 1/2 cup of water,saute until the raw smell of the masalas goes off. If needed add little
water and saute for few minutes.
4.Add 11/2-2 cups of water and salt,let it bring to boil. Add fried fish and cauliflower, cook on
medium flame for 8-10 minutes or cook till gravy becomes thick.
Remove pan from heat, cover and give 10 minutes standing time. Rohu fish curry is ready to serve,
garnish with green chilly and serve with steamed rice.

Bengali Koi Phulkopi

Ingredients 
1.Koi mach (Climbing Perch) – 4
2.Potato (big) – 1 (cut into 4 pieces)
3.Cauliflower (small) – 1 (cut into florets)
4.Tomato – 1 (chopped)
5.Cumin seeds – 1/2 tsp.
6.Turmeric powder – 1 tsp.
7.Red chilly powder  – 1/2 tsp.
8.Cumin powder – 1 tsp.
9.Coriander powder – 1/2 tsp.
10.Ginger paste – 1 tsp.
11.Oil – 75 grams.
12.Ghee – 1/2 tsp.(optional)
13.Salt to taste.
14.Green chilly (slit) – 4 (for garnishing)
Directions
1.Wash and marinate fish with 1/2 tsp.of salt and a pinch of turmeric powder, keep aside until use.
2.Take warm water in a bowl, immerse cauliflower florets with 1 tsp.of salt for 10 minutes. Drain
and marinate with a pinch of turmeric powder, keep aside.
3.Boil the potato pieces with 1/2 tsp. of salt for 2 minutes, drain and keep aside.
4.Heat 50 grams of oil in a frying pan, when hot reduce the heat. Fry Koi fish until brown on both on
sides. Remove them from oil, keep aside.
5.Fry the cauliflower florets till light brown. Remove from oil, keep aside.
6.Add oil and ghee in the frying, add cumin seeds. When it becomes brown add potato pieces and fry
till light brown. Add ginger paste,tomato,turmeric-chilly-cumin-coriander powders and 1/2 cup of
water. Saute on slow flame until the raw smells of the masalas goes off (with continuous stirring).If
needed add little water and saute for another few minutes.
7.Add 11/2 – 2 cups of water and salt, let it bring to boil.
8.Add fried fish and cauliflower,  cook for 8-10 minutes.(stirring occasionally).
9.Remove pan from heat, cover and give 10 minutes standing time.
Bengali Koi Phulkopi is ready. Garnish with green chilly and serve with plain boiled rice.

Sorshe Tilapia

Ingredients

 Tilapia Fish fillets – 8 pieces

 Turmeric Powder-1 tbspoon
 Mustard Powder Paste- 1 tbspoon
 Garlic Paste- 1 teaspoon
 oil[mustard/vegetable]-100grams
 Poppy Seed – 25 grams
 Green chilli-   8 Pieces(slitted)
 Coriander leaves- small amount (To Decorate)
 Salt to taste
 Directions

1. Wash fish-fillets properly and keep in a colander.

2. Marinate fillets with half teaspoon of turmeric and half teaspoon of salt and keep aside.
3. Grind poppy-seed, green chillis(4 pieces) with small amount of water to make a smooth
paste.
4. Heat 50 grams of oil in a skillate or frying pan.Fry the fillets on medium to high heat for 3
mins. Flip over the Fillets and fry for another 3 minutes.
5. Take out the pieces and keep in a dish.
 6. In a bowl mix Mustard Paste,Garlic paste,Poppy Seed&Green Chilli Paste,Turmeric Powder
with 1 cup water.
7. Heat 50 grams oil in that fry pan/skillate then reduce heat and add the Paste(Refer to
Step 6) slowly.Cook on high flame for 3 mins.
8. Add 1cup water and salt(to taste) to it and cook for 2mins.
9. Add fried fillets(Refer to Step 5) and slitted green chillis and cook for 5 mins on high
flame.
10. Add small amount of chopped coriander leaves and cover the pan with lid and rest for10
mins.

Sharshe bata Mach

Ingredients

4 pieces big Salmon steaks, longitudinally cut into halves

2 tbsp mustard paste (brand – I use Mailler’s Moutarde D’Ancienne. Use less if you don’t like the

pungent mustard paste but as I’ve mentioned before, definitely use a Mustard Paste which has

these seeds and is not a smooth paste)

1 tsp turmeric

1 tsp red chilli powder

1/2 tsp black cumin seeds

1 tsp cumin powder – 1 tsp (my Mum-in-law’s secret tip, specially so if your are grinding mustard

seeds to make a paste. this prevents the paste from tasting bitter)

3 tbsp mustard oil

1/2 cup grated coconut (optional)

4 pieces green chilies (slit them if you want them more spicy)

salt, as per taste

• If you make the mustard paste by grinding mustard seeds, here is the proportions – 

2 tbsp brown mustard seeds, grinded into a paste

Directions

1. Marinate the Salmon steaks with turmeric and mustard paste for half an hour.

2. Pour 1 tsp of mustard oil in a wok, add black cumin seeds and let them splutter. Put them

aside.

3. In a large pan, put the marinated Salmon steaks. Add salt, red chilli Powder and 1/2 cup of

water. Pour over the rest of the mustard oil. Cover the pan and let the fish cook in low seam

(Make sure that the fish doesn’t stick to the pan when the gravy thickens and the fish gets

cooked. You may have to add a bit of water depending upon how you like your gravy to be).

4. Salmon has a lot of oil of it’s own and you’ll notice that a lot of oil releases eventually as the

fish is slow cooked.

5. Add the sliced green chillies, grated coconut and black cumin seeds.

6. Let it cook for a while. Serve hot with white rice.

Khoyra macher jhal

Ingredients

Khayra Mach/ or any small fish: 250 gms (almost 7-8 pieces); cleaned

Potato: 1 medium

Onion Paste: 21/2 tbsp

Mustard Paste: 3 tbsp

Nigella seeds: 1/3 tsp

Green Chillies: 4-5 or depending on how heat you prefer; 

if you want the flavor of fresh green chillies sans the heat then deseed them.

Tomato: 1 medium

Mustard Oil: 5 tbsp; and ½ tsp for pouring later.

I prefer to cook all mustard paste based dishes with this oil as this intensifies the flavor and taste.
If you prefer to use any other oil then my submission would be to mix at least 1 tbsp of mustard oil
to that.

I prefer to cook this dish in non stick pan. In normal pan you might need to use more oil.

Sugar: ½ tsp
Red chilli powder: ½ tsp (optional; I love the red colour so used this)

Salt

Turmeric

Directions

It’s better to cook the dish in a wide pan.

Wash the fishes and smear salt and turmeric. Heat the oil and fry the fishes till lightly crisp on
both the sides. Keep aside.

While the fishes are frying peel the potato and cut in thin slices. Keep aside.

Now in the same oil add the green chillies and nigella seeds. (Be careful at this stage as chillies in
hot oil will result in a lot of spluttering.) Once they splutter put the sliced potatoes in and fry them
on low heat till soft.

Add in the onion paste and fry till oil separates at sides.

Tip in the chopped tomatoes, salt, turmeric and chilli powder if using. Again fry on low heat till the
tomatoes are mushy and fat separates.

Now put in the mustard paste and fry for a minute and quickly add 11/2 cups of water.

Check the seasoning and let it come to a boil and then add the fishes one by one. Don’t put the
fishes on top of each other but place them side by side.

Cover and let it simmer on low heat for 4-5 minutes then turn the side and again let cook till the
gravy thickens.

Once the potatoes are cooked pour in the ½ tsp mustard oil and serve hot with steamed white rice.