Bhaja Moshla Mach (Fish Curry with Roasted Spices)

‘Bhaja Moshla Mach’ or Fish Curry with Roasted Spices is a regular fish curry with a little twist. I have used some roasted masala powder to enhance the aroma of the curry. This is a very light curry ideal for summer days with steamed rice. I have cooked the dish with small Rohu Fish weight around 600 grams but you can cook with ‘Paka Mach’ (bigger fish) too. The basic recipe I got from Debasree Saha of one of food group though I have made some addition and alteration to her recipe. If you are looking for some different fish…

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Niramish Potoler Dolma (Stuffed Pointed Gourd)

Potol or Parwal (Pointed Gourd) is a common summer vegetable in India. It is another vegetable loved by all in our family. So, I try out many recipes with ‘potol’. You can simply fry and serve with dal and rice or you can make various vegetarian and non vegetarian dishes with it. One of the popular preparations is with ‘potol’ is ‘Dolma’ or ‘Dorma’, stuffed pointed gourd with fish or minced meat filling, which I have already shared in ‘Potoler Dolma with Gravy’ recipe. If somebody has the concept that ‘Potoler Dolma’ or stuffed pointed gourd can only be made…

Kerala Style Chicken Curry

I love South Indian food. I already have shared some very popular recipes which I often make, like ‘Chicken Chettinad’, ‘Egg Masala – South Indian Style’ and universal favourite ‘Masala Dosa’. ‘Kerala Style Chicken Curry’ is one of the best chicken curries I have tasted in Kerala. ‘Nadan Kozhi Curry’ or ‘Nadan Chicken Curry’ is the most basic chicken curry from the South Indian state, Kerala. It is though a bit spicy, originally sautéed in coconut oil and lastly a tempering with curry leaves, mustard seeds and whole red chilli makes this one truly traditional and special. But I do…

Kancha Peper Dalna (Bengali Style Green Papaya Curry)

‘Kancha Peper Dalna’ another Bengali recipe which is very healthy and tasty. There are many variations of cooking this simple vegetable curry. Some cooks with adding green peas, some with ‘vadi’ (lentil dumplings) some with coconut and some like me adding some fried papad. But adding a little ghee (clarified butter) and garam masala powder is a must. Raw papaya has a distinct raw smell so adding ghee and garam masala suppress that smell Papaya is full of nutrients and has loads of health benefits. It is grown very easily in tropical countries. In India, it is grown as a…

Kanchkolar Kofta Curry (Raw Banana Fried Ball Curry)

Raw Banana (Plantain) cannot be eaten without cooking though belongs to the banana family. They are one of the main vegetables in tropical regions of the world and are used in varied ways like steamed, fried, chips, curries etc. It is difficult to peel the skin of raw banana as it sticks with the banana and a sticky juice comes out while peeling it. Always oil your hands lightly before peeling and chopping raw bananas to avoid stains. The green banana is a good source of fiber, vitamins and minerals, and contains a starch that may help control blood sugar,…

Kesar Mohan-Bhog (Indian Semolina Pudding)

‘Suji Halwa’ also known as a ‘Mohan Bhog’ in Bengali! ‘Suji Halwa’ is a traditional and very popular sweet dish which is prepared everywhere on the auspicious occasions like Janmastami, Ganesh Chaturthi, Lakshmi Puja, Navratri and most commonly on the day of Satyanarayan Pooja. In Gurdwaras ‘Suji Halwa’ is offered as a ‘prasad’ (offering to god) to all devotees. It is very tasty and healthy too! It is a wonderful dessert that can be prepared in few minutes. I remember during my school days Maa used to prepare ‘Mohan Bhog’ with ‘Luchi’ for our Sunday breakfast or for tiffin. It…

Tilwale Chatpata Aloo (Stir Fried Potato with Sesame)

This is one of my favourite forms of potato, though I hate eating potato! It’s quick as well as super healthy! It’s a modified version of a recipe that I saw in a cookery show in television! What a brilliant way to cook potatoes! Sauteing the potatoes with regular Indian spices like cumin, coriander, red chilli and a traditional tempering with asafetida and seasoning of roasted sesame seeds and a dash of lemon juice or chaat masala and aamchur and you are ready. You can have it as a snack, as a salad, as a side dish! It’s versatile, easy…