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Monday, April 25, 2016

Cauliflower is one of my favorite vegetable. Basically it is available fresh in winter season , but nowadays it is like piece of bread. Though cauliflower in winter season taste better than now . Still I love it so much! In Bengal cauliflower can be prepared in various types. One of them is phulkofir dalna or cauliflower with potato curry. Here dalna represents curry . Some famous dalna recipe from my kitchen is like Dhokar dalna,  Echorer Dalna, Patoler Dalna, Chanar Dalna .All of these are how tempting ,I cannot explain you. This tasty cauliflower dish will go very nicely with rice as well as chapathi. Anyway it is not taking much more time to cook . But remember you have to fry cauliflower florets finely, otherwise it is not taste good ! Lets try this one at your kitchen ...

If you ask about health benefits of cauliflower then I must say it is very good source of phosphorus, manganese, omega-3 fatty acid. It has plenty of vitamin C, vitamin K, vitamin B6 and folate.
And overall it is good source of anti-oxident.

Cauliflower Potato Curry

Wednesday, April 20, 2016

Hope you are doing well ! Its too hot weather and stomach is also becoming very choosy I think ! Any spicy rich recipes are not suited for this season . You cannot pass time at kitchen also for long time. So shortcut healthy recipe and simple recipe you should do . I always prefer rice in the summer season. Today I want to share some cool lentils recipe from Bengali kitchen . It is called "laau diye dal". Sometimes we use bottle gourd leaves also to prepare this dal recipe. But here in Bangalore it is not possible to get leaves of bottle gourd so I only use bottle gourd. Very simple recipe and pure vegetarian recipe. It goes very nicely with rice . And take a plate of julienne potato (Jhurjhure aalu bhaja ) or any vegetarian dish like drumstick potato gravy with poppy seeds . You do not require anything then.

Lauki Dal - Esho Bosho Aahare

Friday, April 15, 2016

Wishing Shuvo Nabobarsho (Bengali Happy New Year) and Happy Ram Nabami to all my followers and friends . One more wonderful year is ahead ... lets welcome it with amazing dessert from Kerala a beautiful place for tourism. First of all if you talk about Kerala ... You will have in mind loads of coconut trees and tender coconut of course ! And who does not love tender coconut. Then it will be more graceful if you prepare any dessert recipe by using tender coconut. It can be prepared in vegetarian as well as non-vegetarian by using gelatin(derived from animals) instead off china grass . As it is a festive season going on so I tried by using china grass . It is a quick recipe along with very less number of ingredients. But at any cost you should not compromise with taste so I loved it a lot. It is not so much sweet. So in my words this dessert has stolen my heart . So check out dessert recipe here...

Tender Coconut Pudding | Kerala Dessert

Tuesday, April 12, 2016

Wishing a Very Happy Neel Shosthi to all of you ! Neel shoshti a very famous festive in Bengal which celebrates in the day of Chaitra Sankranti the last day of before Bengali new year. Shosthi signifies the God of Child. In this day God Shiva is worshiped by mother of children . By doing this puja your children will be blessed by God Shiva and Shosthi. To celebrate this a mother should have to fast whole day. She should take some prasad after doing puja only. This is how we celebrate the Vrat of Neel Shosti. May God bless all the children in the world.

Parwal Curry | Patol Tarkari | Bengali Recipe

Friday, April 8, 2016

Summer has come ! The longest days and shortest nights are the summer solstice. Welcome to you summer ! Come along with many more mangoes, litchi, raw jackfruit (Echor). And of course bring some auspicious traditional and cultural events of Happiness along with you ! Its very true that summer is very hot but there is no substitute over taking rest at home in the afternoon after eating lunch ! Chilled mango and litchi , ice- cream and Kulfi , lassi or buttermilk would you think summer without these fruits and beverages ! This thinks reminds my childhood !

Echor Curry | Raw jackfruit Curry

Monday, April 4, 2016

Methi shaak bhaja ! Hope it sounds little different for non-Bengalis! Yes , the reason behind of this is it is a Bengali starter . Bengalis are very much fond of variety of leafy vegetables. They are having most of the leafy vegetables with rice whereas others are taking as stuffing for roti or chapathi . Bengalis used to prepare methi shaak with eggplant and bori (sun dried lentils). Its taste so good with rice if you are not having it, it cannot be explained ! But remember this is a starter only with plain rice . To prepare this recipe you should not give so much time at all. All leafy vegetables cooks so fast and here is no exception.

Now if you ask about nutritional value of fenugreek leaves , it is a good source of Iron, Vitamin B-6 , and Magnesium . It provides some kind of calcium too. Over all it is 100% dietary fiber.

Methi Shaak Bhaja | Fenugreek Leves Fry

Saturday, April 2, 2016

Bokful or Heron Flower have you ever heard of this vegetable? Its almost available in everywhere . Its a bengali famous fritters which they are serving usually with ghee rice or dal rice. In Bengali it is called Bok which means Heron, as its white and look like a Heron . It is very crispy and tasty to have. Me and my family are very fond of it too! It is an easy and quick recipe. Even in Bangalore I found this flower too. So try this crispy recipe once and I am sure you will love it.

Bok Ful Bhaja | Heron Flower Fritters
I have given a image of raw bokful so that you can identify clearly . With respect to bokful there is one more variety which Bengalis are usually love to have that is Kumro ful or Pumpkin Flower . It is in yellow color. Its my promise if I get pumpkin flower here too then I will share the recipe over here ! Try this traditional Bengali fritter you will fall in love !

Raw Bok Ful | raw Heron Flowers

Ingredients : 

8 Raw Bok Ful / Heron Flowers
Refined oil for Frying

Batter Ingredients :

4 tbsp Besan / Gram Flour
1 tbsp Corn Flour/ Maida
2 tbsp Rice Flour
1 tbsp Poppy Seeds
3/4 Turmeric Powder
1/2 tsp Onion Seeds
3/4 Red Chili Powder
1 pinch asafoetida
Salt to taste

How to Cook :

Mix all batter ingredients in a bowl.
Add little water to make slight thick batter.
Heat oil in a deep frying Pan.
Dip flower in the gram batter .
Deep fry for a while until it golden color.
Put on tissue paper to soak excess oil.
Serve immediately with steamed rice and dal.
Another option Khichdi goes very well with this fritters .


Monday, March 28, 2016

Its too late today to share with you one more chaat special from Kolkata. It is very special evening snack which is available in each market place as a street food. Trust me I am very much of this snack. Whenever I go to Kolkata , its a having chaat in my snacks list. So usually I prepare it at home too. So thought why not sharing with you also as this peas are available in everywhere . May be you are preparing it in some other ways. So try out my recipe once ... and I bet you will love it for sure !

Now come to the point of nutrition values. It is full of nutritional benefits like its a good source balance diet as for example it is good fiber enriched. And a combination of Protein, Folate, Vitamin-B1,Copper and Phosphorus too. Last but not the least my recipe is completely oil less . But still it tastes mouthwatering ! How ? If you want to know then You must try this One .

Ghugni | Yellow peas curry | Oil Free Recipe

Serves : 2
Cooking Time : 10 mins

Ingredients :

2 Cups Dry Green/ Yellow Peas (soaked overnight)
4 Cups water
2 tbsp Chopped Coconut (thin sliced)
2 tbsp Coriander leaves finely chopped
2 Green Chili chopped
2 tbsp Tamarind Pulp (boiled in water)
1/2 tsp Turmeric Powder
2 tsp Roasted Cumin Powder
2 edges Lemon
1 Medium sized Onion chopped
Salt to taste

How to Cook :

Put one 2 ltr. Pressure Cooker on the gas stove.
Now add soaked peas with turmeric powder , salt and 3 Cups water to it.
Close the pressure cooker lid and wait for 4 whistles and switch off the stove.
Let the pressure to release .
Now again open the pressure cooker and switch on the gas.
Add 1 cup warm water .
Add tamarind juice and 1 tsp roasted cumin powder .
Mix well and adjust the salt.
Let it boil for 4-5 mins.
Switch of the gas stove.

Here serving style is the key factor.Before serving you should maintain the chaat style.

Serve ghugni in two plates or bowls.
Add some chopped onion, coriander leaves, chopped coconut, green chili.
Add little lemon juice.
Sprinkle some roasted cumin powder and Serve immediately.


Thursday, March 24, 2016

Wishing a Very Happy Holi to all of You. A festive day of COLORS . Hope you all enjoyed a lot. In our Hindu mythology Holi is an annual festival celebrated on the day after full moon. It is celebrated in the Hindu month of Phalguna. Various colors and water are thrown on each other on this day . Holi also significant of victory of Good over Evil . So celebrating Holi seems a auspicious festival to us.
So play safe and colorful Holi.  

Now see if it is an auspicious day then how it could be celebrate without sweets. So friends its time to share one marvelous dessert recipe from Bengali Kitchen. Hope you often heard about this sweet "Ice Cream Sandesh". Its a famous chilled sweets and I love it too much. Hope you will enjoy it too. So friends now you can prepare it by own. Its very easy to prepare and mouthwatering sweets . Now check out the recipe ..

Ice Cream Sandesh | Bengali Sweets
Ingredients :

2 Cups Chana (home made paneer)
1 Cups Paneer (cottage cheese) 
1/2 tsp vanilla essence
1/2 cup Condensed Milk 

For Gurnishing :

1 tsp Butter
Almonds few sliced
Pistachio Few sliced
Saffrons few strands

How To Cook :
  • Mix all the ingredients except garnishing ingredients in a bowl.
  • Blend the mixture into mixer. 
  • Grease a steal box with butter
  • Pour the mixture into box. Close it tightly.
  • Remove pressure cooker whistle and pour little water in it.
  • Place the box inside the pressure cooker and close lid.
  • Steam cooker for  30-45 mins.
  • When done remove from flame and let it be cool in normal temperature.
  • Freeze til set .
  • Cut into pieces , garnish with almonds,pistachio,saffron and serve immediately.
Tip : Have it with spoon.


Friday, March 18, 2016

Hello friends ! Did you ever try Tilapia Fish in Bengali style ? Tilapia fish is now available everywhere in India. So one of my favourite fish is Tilapia also. My son is also liking it very much. So usually I prepare this fish in various styles. Whatever the preparation I am very fond of this Tilapia. Its tasty and less bone too. This fish curry very simple and tasty too. But must be sure about that you are taking this curry with plain warm rice. Curry should not be so thick at all. As we are from Bangladesh by origin so we have a speciality to make fish curry along with some kind of vegetables. Here is no exception! Basically in fish curry we add potato, brinjal, broad beans, cauliflower florets etc. But in this recipe I used potato and broad beans only. Vegetables gives a nice flavor in fish curry too. So friends hope you will like it. Try this at your home .

Now coming to the healthiness of Tilapia fish . Its a good combination of carbohydrate , protein and fats. So this fish gives you a good caloric values. Its a good source of vitamin B-12 and potassium also. Now see if you prepare this fish with vegetables then its again a good combination of balance diets. As science says that you should take vegetables in daily basis. So does not think much. Try this!

Tilapia Fish Curry | Bengali Fish Curry

Ingredients :

3 pcs Tilapia Fish (Cut as per your choice)
1 Potato (Cut into slitted)
6 pcs Broad Beans (cut into half)
3 Green chili slit
1 handful coriander leaves chopped
1/2 tsp Onion seeds/ kalonji/ kalo jeera
1 and 1/2 tsp Cumin powder
3/4 tsp red chili powder
1 tsp Turmeric powder
Salt to taste
Oil for fry and curry (preferably mustard oil)

How to Cook :
  • Clean fishes with running water
  • Marinate fish pcs with enough salt and turmeric powder for 20 mins
  • Heat oil in a kadai 
  • Fry marinated fish of both sides in enough oil 
  • Fry vegetables like potato and broad beans with little salt and turmeric , done then set aside
  • Make a paste of cumin powder, turmeric powder and red chili powder.
  • For curry use the same oil 
  • Add onion seeds and slitted 1 green chili to it, when it starts to splutter 
  • Add spices paste to it and simmer the flame.
  • Stir occasionally and add one cup warm water to it .
  • Add salt to taste
  • Add fried fishes and vegeables
  • Simmer for 5 mins
  • Add handful coriander leaves and green chili and cover with a lid give a standing time 
  • Switch off the flame
  • Now serve this lip-smacking curry with plain warm rice.


Thursday, March 17, 2016

Good Evening to all of you. And Evening means tea and snacks time . May be all of you are spending tea time with your loved one. But think what for kids ? Evening is very special for any kids because growing kids need some extra than elders. After playing for some times I always prefer to give my son something healthy and tasty. And he wants variety also... so being a mother its very difficult to find out something healthy and tasty variety. This is a secret you can say that I feel really bore to prepare new dishes in the evening too, so searching for some easy recipes of snacks like pasta, noodle, pancake etc. But I always maintain its quality of healthiness . In this way when I am very much exhausted then I go for this easy preparation for snack at evening. So readers today I am going to share one of easy recipe of pasta hope your kids will like it.

For this pasta you buy wheat pasta of any brand. You can make it more healthy by using some vegetables and soya chunks or eggs. But here I used only pasta with onion ginger. it take very little time to prepare I used penne pasta and types are your choice. So dearies check out this easy recipe and prepare as you have seen it...

Easy Pasta Recipe

Ingredients :

3 Cups Penne Pasta (boiled with little salt & oil)
1 Medium onion sliced
1" Ginger grated
1/2 tsp Black pepper powder
1/2 tsp Vineger
3/4 tsp Green chili sauce (for flavor)
Salt to taste
1 tbsp Refined oil

How to Cook :

  • Heat oil in a wok
  • Add sliced onion stir for a while
  • Add grated ginger, stir well
  • Add boiled pasta and saute for sometimes
  • Add vineger
  • Add green chili sauce 
  • Add salt
  • Cook for 2 minutes
  • Sprinkle black pepper powder
  • Serve hot with any soup

Wednesday, March 16, 2016

After a long break I am here again to share some delicious recipes with you. Seasons are going on day by day.We mothers are also becoming very busy with our daily lifestyle. Really cannot realize how the times are passing away. From morning to night , a busy day begins and ends! I believe most of the mother will agree with me there is no time for us (mother) actually,you are busy because of your family. You cannot walk out from your responsibilities after all you are a mother,you are a wife of someone . To help them you are bound to stay for all time ! These all things are also happening with me. But I believe we all enjoy our responsibilities also when you see a smiling face of your family members to whom you love most. Friends winter season just left to us now we are enjoying a beautiful soothing Spring . Specially I miss my city in this time . Because I always fond of my childhood days and this was my favorite season as my exam being finished and we all means cousins were enjoyed a lot!!

Anyways friends I am going to be a nostalgic! Maa hope you remember I usually asked for this recipe from you as I love it very much. Its a time for simple easy recipe from bengali kitchen. Do you(all non-bengali friends) ever try onion stalk like this way? If no then try this definitely.
Its very easy and simple to prepare. Its less spicy and a seasonal vegetable so try this in winter season because its easily available fresh in winter-spring seasons. So lets try this very special seasonal recipe in some different way. But here is something very important to share with you that nowadays onion stalk is available for all seasons but these are not actually what I meant ! Onion stalk which we are usually use in chinese recipe this are very thin and this is spring onion . This you cannot use for this recipe , you should bring those onion stalk which have included onion flowers itself . I think image will clear your doubt. So make sure what you are going to buy !

Onion Stalk | Pyajkoli | Spring Onion

Now come to the point of health benefits of Onion stalk. Simply its really good source of B-complex vitamin . It gives you a good quantity of Vitamin K and Vitamin C. Vitamin K which is very good for bones and vitamin C which increase your immune power too. More and more its a green leafy vegetables so it contains iron, manganese and calcium.

Onion Stalk Recipe | Pyajkoli Bhaja | Stir Fried Spring Onion 

Ingredients :

1 bunch Onion stalk (cut into small pcs)
2 Potatoes Medium sized (Cut into small cubes)
2 Dry Red Chili broken
3/4 tsp Onion seeds / Kalonji / Kalo Jeera
3/4 Turmeric powder
Salt to taste
2 tbsp Mustard oil / Refined Oil

How to Cook :

  • Clean vegetables with running water.
  • Heat oil in frying Pan 
  • Add dry red chili and onion seeds.
  • Wait until it starts to splutter and red chili turns into black color.
  • Add potato cubes , a pinch of salt and turmeric powder.
  • Fry for a while.Stir occasionally.
  • Add onion stalk , adjust seasoning again and fry until it is not done.(Though onion stalk is not taking so much time to cook. it should be soft only)
  • Serve this dry curry with warm Rice-Dal or warm Ghee(clarified butter) - Rice .
Enjoy its just a mouthwatering Bengali Recipe.

Monday, August 31, 2015

After a long break again I am here with such a traditional recipe of Bengal. Its actually famous with the name of Sojne aalu Posto.  where Sojne means Drumstick and Aalu means potato and Posto means poppy seeds. If you consider its taste and value then it is very simple and healthy I can say. It does not take so much time to prepare also. This simple and lovely bengali delicacy has to be serve with warm rice and dal. Then you can relish the taste of this dish. Some people may not like drumstick but I must say in the summer season rice , dal and this veggies will give a soothing coolness to your body. It helps to reduce the hit of the body too and of course you know that poppy seeds gives you a comfort sleeping also. So friends have this recipe.

With the nutritional value of this food as it is a combination of drumstick and potato. Apart from potato which is rich in carbohydrates drumstick has some great nutritional values like it is rich in vitamin C, iron and calcium too. It works as an antioxidants . So if you take it regularly you will get lots of health benefit too.

Drumstick Potato Gravy with poppy seeds | Sojne Aalu Posto

Ingredients :

2-3 Drumsticks (Cut into finger sizes)
1 big Potato (Cut into medium size cubes)
1/2 Cup Poppy seeds (soak into warm water for 1 hr.)
1/2 tsp Cumin seeds
1/2 tsp Mustard seeds
2-3 Green chili
1/2 tsp Onion seeds
1 pinch Turmeric powder
1 pinch asafoeatida
Salt to taste
1 Green chili slited
3 tbsp Mustard oil

How To Cook :

  • Make paste of soaked poppy seeds,cumin seeds ,mustard seeds and green chili in a mixure and keep aside.
  • Heat oil in a pan.
  • Add onion seeds and asafoeatida when it starts to splutter 
  • Add potato cubes and drumstick saute for sometimes .
  • Sprinkle turmeric powder and a bit salt , cover with a lid.
  • When it becomes tender add poppy paste to it and mix well.
  • Add salt to taste and slited green chili and give a standing time to it.
  • Serve as a side dish with warm rice and dal 


Wednesday, March 11, 2015

Biriyani no one can bet this meal, if it is in the menu. A famous Mughal delicacy which is very familiar in the whole world. Though it has different tastes in various states and various countries. Still it gets its own identity for Traditional cuisine. You may hear about Lucknow Biriyani, Hyderabadi Biriyani, and Kolkata Biriyani by name. But if you consider the ingredients , preparation method , tastes and time for each, they are very much different too. So it can not be said that whats the origin of Biriyani. 
The word 'Biriyani' is derived from the Persian language. One of the theory is it comes from 'brinj' , which means rice and another theory , it came from the word 'beriyan' , which means fry or roast. Whatever may be origin . It is just awesome in taste and flavor I can say.
Friends I would like to share with you the recipe from kolkata one. Kolkata Biriyani , my all time favorite choice. If you look at the ingredients here , you will find some special items too like Mughalai Meetha Atar(Badsahi Scent), Rose water which are must to use in kolkata style Biriyani. Some people are liked to use Kewra water too, but i do not like to use it. My biriyani method and ingredients are very small easy,quick and less spicy too. You can easily digest it. That is why I like to have Amenia Biriyani (a famous Restaurant in Kolkata ) which is digestive and flavorful too. So friends try this biriyani recipe in house. One more thing usually in biriyani big size chicken or mutton pieces are used but for the first time I tried it with boneless chicken as it is very quick to prepare. You prepare of your choice.

Ingredients :

500 gm Basmati rice (soaked for 1/2 hour)
300 gm Boneless Chicken pcs
3 Potatoes Cuts into half
2 Bay leaves
5-6 Cloves
3 Cinnamon sticks
4-5 Green Cardamoms
1 Javitri Crust
1/2 Cup Dalda
4-5 Saffron flakes soak into 3 tbsp rose water
2-3 Drops Meetha Atar
salt to taste

To Roast and Grind :

5 Cinnamon sticks 
3 Green Cardamoms
4 Cloves
4-5 Pepper
4-5 Kabab Chini
1 Javitri 

To  Marinate chicken :

1/2 Cup Curd
2 Medium size onion (boiled & paste)
3-4 inch Ginger  (boiled & paste)
10 Garlic cloves  (boiled & paste)
4 tbsp Rose water
2 drops Meeta Atar (edible mughlai scent )
1 tsp Grinding powder

How to Cook :
  • Marinate Chicken with marinating ingredients for 1 hr.
  • Cook rice with little salt , crust javitri, bay leaves,cinnamon sticks,green cardamoms,cloves , 2 drops meetha atar, 2 tbsp Rose water to rice.
  • Spread rice to cool.
  • Heat 3 tbsp dalda in a kadai.
  • Fry potatoes with little salt and turmeric powder and keep aside.
  • Add marinated chicken and sprinkle salt and cook until done.
  • Keep aside.
  • Brush dalda in a Biriyani Handi .
  • Arrange 1/2 of the cooked chicken and fried potato in handi.
  • Spread 1/2 of the rice on the chicken .
  • Sprinkle biriyani spices on it and sprinkle little soaked saffron rose water.
  • Again arrange rest of the chicken and rice with the same methods.
  • Sprinkle 2 tbsp dalda on it.
  • Cover with a lid .
  • Keep one tawa on the gas stove.
  • Keep handi on the tawa and a heavy weight on handi.
  • Simmer the gas and cook for 20 mins.
  • Before serve shake handi a little and serve with Raita of your choice.

Monday, March 9, 2015

Today sharing one tasty veg lentils recipe. Lentil fritter which is very common in Bengali Kitchen. I prepare it for sometimes. To change your taste buds you should try this wonderful recipe. Its very delicious and tasty too. And more other than its preparation is very simple and non-spicy too. With plain rice it goes very well.
My mother was usually liked to prepare it in veg day. I remember, me and my sister liked to have it. Sometimes in this holi festival our dear Grandmother used to cook it and we all cousins were enjoyed a lot her preparation. I miss those days very much. When we would love to wait for grandmother's preparations. She was a great cook in vegetarian Bengali delicacy.She used very common spices in her recipe still it became a flavorful recipe with her touches. She cooked food for her Bal Gopal. After offering bhog to Bal Gopal,she distributed Prasad to us.
This is why I planned to share this beautiful recipe with you. If you prepare , You will enjoy it.
So check out this recipe here.

Ingredients :

2 Cups Bengal Gram Lentils (soak overnight)
2  tbsp Ginger
4-5 Green Chili slit
2-3 Pinch asafoetida
2 tsp Cumin Powder
1/2 tsp Red Chili Powder
1/2 tsp Onion Seeds.
1 Cup white oil
1 tsp Turmeric powder
1 tsp Garam Masala Powder (cinnamon,green cardamom, clove)
1 Bay leaf
1 Potato (cut into cube)
1 Tomato chopped
Salt to taste.

How to Cook :
  • Grind lentils (half grind)
  • Mix 1 tbsp ginger paste, asafoetida ,turmeric powder, and 2 green chili paste.
  • Heat oil in a kadai.
  • Give 2 tbsp batter to it and fry until golden color. Fry all the batter like this way. and keep aside.
  • Heat 4 tbsp oil in a pan.
  • Fry potato cubes with little turmeric powder and salt.Keep aside.
  • Add  1 pinch asafoetida powder, bay leaf and onion seeds into rest of the oil.
  • Add Green chili,tomato and 1 tbsp ginger paste fry. 
  • Add mix of cumin powder,red chili powder,turmeric powder paste.
  • Add l cup water to it,simmer the gas.
  • Add potato.
  • Adjust salt.
  • Add lentils fritters and garam masala powder.
  • Serve immediately with plain rice.


Monday, March 2, 2015

Hello friends one more favorite fish recipe from kitchen . This fish is very tasty to have. In my childhood, this is favorite fish . Still I am loving it. When I was in Pune I got some fresh ayer fishes in fish market. That day I bought this one and cooked for my son and myself. My husband is not very much eager to have this fish. But anyway I cannot resist myself whenever see this fishes as this is some kind of boneless. Bengalis are saying aar fish . It can be prepare with onion garlic paste too. But I like without onion garlic simple curry. I do not want anything with rice if this fish curry serves to me.My son is also fishy boy. He loves to have fish everyday. so here is the time to share one more fish recipe for you. try this quick and easy tasty recipe if you get ayer fish in your fish market and serve it with warm rice. I bet you can not resist yourself until you are not have it.

If you ask for health benefit of ayer fish. It is really good for health. It is basically a white fish which is very low in fat. And it contains some omega 3 fatty acid but at much lower level than oily fish.  so more or less its healthy for diet people.

Ayer Fish Curry

Ingredients :

4 pcs Ayer fish (cleaned and marinated with salt and turmeric powder)
1 Potato (cut into medium slice )
6 tbsp Mustard oil
1/2 tsp Onion seeds
2-3 Green Chili slited
1 tsp Cumin powder
1/2 tsp Turmeric powder
1/2 tsp Red chili powder
2 tbsp Coriander Leaves chopped
Salt to taste

How to Cook :

Heat oil in a pan .
Fry potato slice with little salt and turmeric powder. Keep aside.
Fry fishes lightly, keep aside.
Now add onion seeds and green chili to it. when starts to crackle.
Simmer gas stove.
Add soaked cumin powder,red chili powder,turmeric powder and cook until oil comes out.
Add 1 cup water and salt.
Add fried fishes, fried potato and cook in simmer.
Sprinkle coriander leaves and cover ,give some standing times.
Serve with plain rice.




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