Tag Archives: mustard oil

Rui maacher Jhol – Bengali Fish stew of the Common Carp

Posted on October 16, 2016 by andy

We, Bengalis, are very specific of the ‘jhol’, ‘jhal’ and ‘kalia’ of fish among hundreds of other ways of cooking fish. Each fish calls for a particular recipe. Even the type of fish (freshwater, estuarine and marine), and the size … Continue reading →

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Kumror shaak-er Chorchori – Vegetables with pumpkin greens

Posted on October 11, 2016 by andy

Durga Puja and no pandal hopping ? Sacrilege !!  Went pandal hopping at Chittaranjan Park, a part of Delhi considered the mini Bengal. Whenever am there, i shop for all goodies which makes my Bengali soul, happy ! I stumbled … Continue reading →

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Doi Illish – Hilsa in mustard and yogurt sauce/gravy

Posted on October 9, 2016 by andy

When did i last blogged ? Good question 😜 Must be a decade !  So here i am once again, no excuses, just been lazy 😉 Durga Puja, a ten day duration festival, and all Bengalis of the world unites … Continue reading →

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Shorshe Tengra ar Aloo-Fulkopi -Borir Jhol

Posted on January 6, 2016 by andy

Now, now do not get confused by the long name 😉 It is more of a combo plating. Translated to – Mystus Cavasius/ Tengra fish in mustard sauce and a Vegetable curry made of potatoes, cauliflower, sun-dried lentil dumplings/ Bori. … Continue reading →

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Posto Bora – Poppy seeds fritters

Posted on April 21, 2015 by andy

The Bong love -affair with ‘posto’ continues with these delicious fritters. 😉 They can be served as snacks too. Poppy seeds have manifold health benefits. Bora her is more like tikkis. Goes well with steaming hot rice and ‘patla mushurir … Continue reading →

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Aloo Seddho

Posted on April 4, 2015 by andy

Aloo Seddho literally translates to – boiled potatoes. Aloo seddho makha aka mash, is an eternal favorite of all Bengalis 😉 irrespective of age 😀 It is usually served in the second course of a traditional Bengali meal along with … Continue reading →

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Winter Platter 5 – Stir fried french beans, Crispy potatoes, Dal shedho, Plain parantha and natal plum pickle

Posted on February 14, 2015 by andy

My 200th post !!! Phewww !!!! 😉 As winter winds up, it ushers in the spring 🙂 Time to wind up the platter series. This is the second -last installment for this winter. Presenting the Winter Platter 5 with Stir … Continue reading →

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Bhapa Chingri – Steamed prawns with coconut and mustard paste

Posted on January 26, 2015 by andy

Well, you can keep the fish away from a Bengali but you cannot keep the Bengali away from fish……… 😉 😀 The name and sight of this fish, breathes music inside our souls 😛 Chingri or prawns, is a very … Continue reading →

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Ol Seddho makha – Steamed Suran/ Elephant foot yam

Posted on October 24, 2014 by andy

Ol = Elephant foot or whitefoot giant arum, a tropical tuber or root crop. There are some excellent recipes of cooking Ol or suran. It is also called Jimikand in Hindi. This tuber crop, grows widely as cash crops, mainly … Continue reading →

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Kochur Loti – narkel ar shorshe diye – Taro Stolons in coconut-mustard paste

Posted on October 12, 2014 by andy

Kochur Loti is one of the innumerable way this vegetable is consumed. This is typically Bangal food. Another exotic food from the traditional Bengali cuisine. Bangal = Bengalis originally belonging to East Bengal, presently Bangladesh. Taro or Colocasia as root … Continue reading →

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