Friday, April 4, 2014

Tangra Macher Jhal | Tangra Fish Curry

After a long break I am here again. Friends it was very difficult time for me. I was too busy and could not continue my blog post thoroughly. New place made me very fussy and busy too. Some alterations and changing environment made me uncomfortable too. Anyway i am here again. And of course I think it is another lovable innings for me again.
Lets share me another Bengali delicacy of fish. Tangra fish one more tasty and healthy fish which has really some tempting preparations in Bengali's basket. Before some years I can say i would not like to it this fish . But now this is my fab and hit list fish only. I am very happy to share this recipe as it is easily available in Pune too. Me and my son liked it so much.Its textures is just wonderful. One red curry of tangra fish is just marvelous and tasty too. With warm rice this curry goes very nice.

Tangra fish as some nutrition benefits too like it is full of vitamin C,Vitamin A,Calcium and iron too.

Tangra Macher Jhol

Preparation Time : 10 mins
Cooking Time : 20 mins
Serving :2

Ingredients :

4 pcs tangra Fish (marinate with salt and turmeric powder)
6 tbsp oil(mustard oil)
1 tsp cumin powder
1/2 tsp Red chili powder
1/2 tsp coriander powder
1 big Tomato (grated)
1/2 tsp turmeric powder
2 tbsp coriander leaves finely chopped
3-4 green chili slited
1/2 tsp onion seeds
Salt to taste

How to cook :

Heat oil in a pan
Fry marinated fishes and keep aside
Soak dry spices without onion seeds in water
Add onion seeds in rest of the oil
Add green chili and tomato puree to it
Add soaked spices and stir until oil separated
Now add 1 cup warm water to it
Add fish and cook 2 mins.
Adjust salt .
Sprinkle coriander leaves to it
Serve hot with warm rice.

Friday, January 31, 2014

Announcing FR Event For The Month Of February -2014

Dear Friends I am Really Happy to Announce about The FR Event for the Month of February which is organised by Swathi the owner of Zesty South Indian Kitchen. Its my pleasure to host her Event too. Basically FR Event consists "Favorite Recipe Event". In this month it is categories by the recipe of "Starters and Snacks". Thanks Swathi to give me this wonderful Chance at all.



Here is some Basic Rules about this Event Please consider when linking any recipe for this Event.

  • A linky will be open from 1st of the month to month end. Now it is from February 1st to 28th
  • At least  one new recipes and  two recipes from the achieves. Please update the post with logo or worded link. 
  • Recipe can be  gluten or vegan free.
  • You have to link this announcement post in the recipes; using logo is welcome but not mandatory. 
  • Non-bloggers can also welcome, send me full recipe with a photograph to this e-mail.  (esho.bosho.aahare81[at]gmail.com ) .
  • Bloggers can link their recipes using the linky tool.Bloggers who find it difficult or find some problem to link can also send &Non-bloggers can send in their recipes to my mail(esho.bosho.aahare81[at]gmail.com)  with the following details-
Your Name-
Recipe Name-
Recipe Details-
Pic of the Dish

your link up recipes :

Monday, December 30, 2013

Announcing Foodabulous Fest Event Series For the Month Of January-2014

Wishing a Very Very Happy New Year to all of My Friends and Family. 
Happy New Year 2014
India a country of Festivals or Utsava. You cannot think India without Festivals or Utsava. Utsava which comes from the Sanskrit Language. If we split the word we will get two words like Ut and Sava. Here Ut means "Removal" and Sava means "Wordly Sorrows or Grief" . From this we are easily getting the actual reason or meaning of festivals in India. Its really amazing to imagine that from the ancient age we Indian are so devine in nature. Here Utsava or Festivals signify all the festival regarding Rituals, Cultural or Socialism . Utsava or Festival brings the Positive energy to all our life too. With our Cultural and Traditional ways Festival without Food is just unimaginable. So where is Festival there is Foods too. Above all foods are also selected simultaneously related to the festivals and seasons. Its really encouraging to all food lovers. I feel Proud to be an Indian.

Now I must Thank to Preeti (Owner of www.simplytadka.com) for giving this opportunity to host the event of 1st month of the New Year 2014.  It hopes a Positive starting for the new year to me. I appreciate Preeti for the Lovely Idea about events of amazing India.



To know more please follow the instructions thoroughly :

"FoodabulousFest" is origin from (food +fabulous + festivals) where we can prepare fabulous food for specific festivals and special days to celebrate. It’s a monthly series which celebrate every month with monthly festivals and special day. 
In Jan month, there are number of festivals which celebrate in India. Here is list of some festivals and special days which celebrate in January.

New Year- 1 Jan
Ganga Sagar Snan-  14 Jan
Guru Gobind Singh Jayanti- 7 Jan
Pongal- 14 Jan
Pausha Putrada Ekadashi- 11 Jan
Magh Bihu- 14 Jan
Swami Vivekanand Jayanti- 12 Jan
Paush Purnima- 16 Jan
Lohri- 13 Jan
Agni Utsav (Orissa)- Jan
Makara Sankranti/ Uttarayan- 14 Jan
Sakat Chauth- 19 Jan
Kenduli Mela- 14 Jan
Republic Day- 26 Jan

Rules For the Event :
·                     The event runs through the month of Jan (1st Jan– 31stJan).
·                     Any course of meal but related to theme.  Only vegetarian recipes are allowed.
·                     Use linky tools to enter your recipes at the end of post or mail me on (YOUR EMAIL-ID)
·                     You have to follow Simply TADKA via GFC and Facebook.
·                     No archives please, only fresh entries can add during the month of Jan.
·                     Usage of logo is compulsory; it's recommended that you use it as it helps spread the word.
·              The post must to be linked with Foodabulous Fest Event organised by SimplyTADKA and host(Event Announcement Page) by Me(Owner of Esho-Bosho-Aahare), it’s compulsory. 
·                   In case you have a problem using linky tool you can send the details to (your email-id) in the following format using subject line of Foodabulous Fest- Celebrate Jan’14 Series. You’re Name, Email- id, Blog Name, Blog URL, Recipe Name, Recipe URL, Picture (300px). 
·              For the Non-Blogger: You can share your recipe with details and pictures to Your Email-id in the following format using subject line of Foodabulous Fest- Celebrate Jan’14 Series.
·                     You will post the round up within ten days after the event gets over.

Looking forward for the lots of recipe for Month of Jan’s celebrations, Join us in my Blog 

Here is Your Linky Tools :

Thursday, December 5, 2013

Lal Shaak Bhaja | Red Amaranth Fry

Lal shaak bhaja or Red Amaranth Fry is a common starter for all Bengali. Bengali like to have rice everyday, so in that case rice is serving with some traditional Bengali dishes from starter to dessert. In the list of our Bengali starter dish it is like Red Amaranth Fry,or Fenugreek leaves fry or Spinach fry and sometimes Bitter gourd fry are very common. This leafy vegetable preparation is very easy. Its really healthy and tasty to eat also.

Nutrition facts about red amaranth is very essential for all of us. It is a very good source of protein , vitamin A, Vitamin C, Folate, B6, Calcium,Iron, Riboflavin,Zinc,Copper. It is very low in cholesterol too. So overall its really a good source of vitamin and minerals.

Lal Shhak/ Red Amarnth Fry

Recipe By : Nabanita Das
Preparation Time : 15 mins
Cooking Time : 10 mins

Ingredients :
  • 1 Bunch Lal Shaak / Red Amaranth Finely Chopped 
  • 2 Dry Red Chili
  • 1 Tsp Onion Seeds
  • 1 Tsp Turmeric Powder
  • Salt to taste
  • 3 tbsp Oil
Cooking Direction :
  1. Clean Lal Shaak and strain excess water.
  2. Rub little salt and turmeric powder very well.
  3. Heat 3 tbsp oil in a kadhai.
  4. Add dry red chili and onion seeds to it.
  5. When aroma comes out, add lal shaak and saute a little.
  6. Cover for a while.
  7. Stir occasionally , when done serve with plain warm rice.

Wednesday, November 27, 2013

Mochar Ghanto | Mochar Tarkari | Banana Flower Curry(Dry) | Traditional Bengali Dish

Mochar Ghanto or Mochar Tarkari one of the famous recipe for Bengal. Here Mocha is called to banana flower. To do this dry curry you might be facing little fussy as its a time consuming recipe. For this vegetable you need dedicated time as its preparation time is little longer than cooking time. But once you did it its really a beneficial healthy and tasty recipe. Its very delectable and exotic in taste. Its a pure vegetarian recipe,though some people are adding onion too.In my version I always keep it like pure vegetarian recipe using ginger and coconut .Its a traditional recipe of banana flower from Bengal.

About nutritional facts banana flower is a good source of Iron,copper,potassium and magnesium. It consists of Vitamin C. Its is a combination of protein,fat and carbohydrate .It is good for them who is suffering from sugar and obesity.

Mochar Ghanto
Recipe by : Nabanita Das
Preparation Time : 30-45 min
Cooking Time : 20 mins.

Ingredients :

  • 1 medium size Mocha / Banana Flower [Remove the feathery papery layer and stamina(thin stalk) from each yellow flower.]Chop the flower like this way and soak in water by adding little turmeric powder and salt[to remove bitterness]
  • 1/2 Cup Grated Coconut
  • 1 Cup Potato (cubed)
  • 1/2 Cup Chopped Tomato
  • 3-4 Green Chili
  • 1 tsp Ginger paste
  • 1 tsp Cumin seeds
  • 1 tsp Cumin Powder
  • 3/4 tsp red chili powder
  • 4-5 Fenugreek seeds
  • 1 Bay leave
  • 2 Pinches asafoeatida
  • 1/2 tsp Garam Masala Powder(clove,cinnamon,green cardamoms)
  • Salt to taste
  • 4 tbsp mustard oil/white oil
  • 1 tsp Ghee (optional)
Cooking Directions :
  1. Clean properly soaked and chopped banana flower,squeeze it.
  2. Pressure cook about 6-7 whistle with little turmeric powder and salt.
  3. Strain well.
  4. Now heat oil+ghee in a pan.
  5. Add cumin seeds,fenugreek seeds,bay leaves.
  6. Add cubed potato and fry a until cooked.
  7. Add grated coconut and fry a little.
  8. Now add asafoeatida,ginger paste and strained banana flower and cook with cover.
  9. After a while add chopped tomatoes,cumin powder,1/2 tsp garam masala powder,red chili powder and cook until done.
  10. Adjust seasoning , cook with cover and simmer.
  11. When done add rest of the garam masala and green chili and give a standing time.
  12. Serve with plain rice as a side dish.

Tuesday, November 26, 2013

Soya Ball Kadhi | Soyabean Sabzi | Punjabi Kadhi with Mealmaker

Kadhi a Traditional dish for Rajasthan and Punjab. There is no much more variation to make kadhi in both the regions. But difference makes for the spices. Each region uses some different spices for their kadhi preparations. Still its similar. Some people like to add curry leaves,some wont. Anyway if you ask me about kadhi,then for me its sounds great as I love this kadhi very much. In summer season its a perfect dish for everyone since lots of curds are using here and curds cool down the body temperature. In kadhi you can add variety vegetables as well as pakoras too. Gatte ki kadhi or gatte ki sabzi is very famous in Rajasthan. But this time i tried some different. I made this mouthwatering kadhi with soyabean / mealmaker / nutrela . Its really healthy and tasty for all of us. A simple and easy method is following here.And i know everyone will like this.

Nutritional value for Soyabean is very high.It is good source of Vitamin K,iron,dietary fiber, and iron. Very low in cholesterol and sodium. It is a good source of protein also. And as lots of yogurt is using here, its is good to control blood pressure too.So overall its a healthy preparation.

soya kofta kadhi
Recipe By : Nabanita Das
Preparation Time : 20 mins
Cooking Time : 20 mins

Ingredients :

For Soyabean Kofta :
  • 1 Cup Soyabean /Mealmaker (washed and soaked with hot water)
  • 1/2 tsp Fennel Seeds
  • 1/2 Tsp Cumin seeds
  • 5-6 Fenugreek seeds 
  • 2 pinch Asafoeatida
  • 1 tsp Ginger paste
  • 1/2 tsp corainder powder
  • 2 Green chili finely chopped
  • 2 tbsp Oil
  • Salt to taste
  • 2-3 pinch turmeric powder
  • 4 tbsp Maida
  • 1 small boiled potato (mashed)
  • Oil for deep frying.
For Kadhi / Gravy :
  • 2 Cups Yogurt 
  • 2 tbsp Besan/gram flour
  • 1 tsp mustard seeds
  • 2-3 Cloves 
  • 1/2 tsp red Chili powder
  • 2 pinch Asafoeatida
  • Few Curry Leaves (optional)
  • Salt to taste.
  • 2 tbsp Oil+Ghee
Cooking Directions :

For Soya Kofta :
  • Heat 2 tbsp of oil in a pan.
  • Add Fennel seeds,cumin seeds,Fenugreek seeds,asafoeatida,ginger paste to it.
  • When aroma came out add squeezed soyabean and fry.
  • Add salt,turmeric powder,green chili, coriander powder and fry again until little red in color.
  • Let it cool and make a paste with this dry curry(do not add water).
  • Make 3-4 kofta balls with the help of little maida and mashed potato from the dough and keep aside.
  • Deep fry and keep aside.
For Making Kadhi :
  • Whisk yogurt ,besan,red chili powder very well.
  • Heat oil and ghee at a time.
  • Add mustard seed,curry leaves,asafoeatida and cloves.
  • Now add the yogurt mixture to it.
  • Adjust salt .
  • Add soya koftas and cover with a lid. (do not cook after adding koftas)
  • Delicious soya kofta kadhi is ready to serve.
  • Serve with plain rice .

Monday, November 25, 2013

Raw Papaya Curry | Kancha Peper Ghanto | Bengali Style

Kancha Peper Ghanto another Bengali recipe which is very healthy and tasty too. In case of ghanto (Dry Curry) preparation,there are so much variations. Earlier I said some people love to add little garam masala in ghanto and some people like to add coriander leaves. This time i prepared it by using garam masala to ghanto,as raw papaya has a strong aroma. To suppress that smell garam masala and pure ghee helps a lot. And it gives another royal flavor to the dish also. This is a pure side dish with plain rice and dal. At the same time this preparation takes very little time to cook and with a few ingredients its really easy to make. 

About the nutritional value, raw papaya is a good source of Vitamin C,Vitamin C and folate. It is very low in cholesterol and sodium. And a good dietary fiber. But who have sugar problem,for them it should avoid, as maximum calorie for this food comes from sugar only.

peper ghanto

Recipe by : Nabanita Das
Preparation Time : 15 mins
Cooking Time : 15 mins

Ingredients :
  • 1 medium size Raw Papaya (grated)
  • 1 Medium size Potato (cubed)
  • 1 cup Green peas (blanched)
  • 1 tsp cumin seeds
  • 2-3 Green Chili slit
  • 1/2 tsp garam masala powder
  • 1 tsp ghee
  • 4-5 Fenugreek seeds
  • 2 Bay leaves
  • 1/2 tsp turmeric powder
  • Salt to taste
  • Sugar to taste
  • 4 tbsp oil
Cooking Directions :
  1. Heat oil in a kadhai.
  2. Fry cubed potato with little salt and turmeric powder. When done,keep aside
  3. Add bay leaves,cumin seeds,fenugreek seeds.
  4. Now add grated raw papaya  and green peas .
  5. Add turmeric powder,salt and saute a little.
  6. Cover with a lid.
  7. Now add fried potato cubes and again cook for sometimes.
  8. Adjust sugar and salt.
  9. When done, add green chili,garam masala, spread ghee and cover for sometimes.
  10. Serve with plain rice and dal

Friday, November 22, 2013

Cholar Dal | Chana Dal | Bengali Style

Cholar Dal or Chana Dal , I think all Bengali's are familiar with this recipe. Who can resist to have it once when they are visiting Dakhhineswar Kali Temple(there its a famous items) in Kolkata. An aroma of Hing(asafoetida) er kachori and Cholar dal will obsess you. Is not it? Luchi and Cholar dal is another great combination for any puja festival. You are just loving it. Its a pure vegetarian recipe and little sweet in taste too. So i did it and really its my bet to you,that my recipe will give you the authentic taste of Bengali style cholar dal. I always prefer to maintain the traditional method for the traditional recipe.So here is another one traditional recipe for you. Try it within this winter and enjoy with your family members.

With very simple ingredients its fantastic .  The flavor of cholar dal or Bengal gram will be increased by asafoetida. It is an easily digestive recipe.Now follow the recipe here...

Cholar Dal Bengali style

Recipe By : Nabanita Das
Preaparation Time : 2 hrs.
Cooking Time : 15 mins.

Ingredients :
  • 1 Cup Chana Dal/Bengal Gram/Cholar Dal(cleaned and soaked)
  • 1/2 Cup Grated coconut / chopped coconut
  • 1/2 Cup chopped coriander leaves
  • 1 tsp ginger paste
  • 3 pinch Asafoetida powder/ Hing Powder
  • 1/2 tsp turmeric powder
  • 2 Dry Red Chili Powder
  • 2 Bay leaves
  • 1 tsp cumin seeds
  • 2 tsp Roasted Cumin seeds and red chili powder
  • 2 tsp lemon juice
  • Salt to taste 
  • Sugar to taste
  • 4 tbsp Oil
Cooking Directions :
  1. Heat oil in a pressure Cooker.
  2. Add bay leaves,dry red chili,cumin seeds and asafoeatida to it.
  3. Add chopped coconuts and fry for a while.
  4. Add ginger paste and soaked chana dal.
  5. Add turmeric powder and saute a little.
  6. Add little salt to it.
  7. Add 2 cups warm water and cover with the lid.
  8. Cook until 4 whistles, remove lid immediately.
  9. Then add roasted spices and lemon juice,chopped coriander leaves and sugar to taste.
  10. Mix well and serve with Kachori or Luchi.

Thursday, November 21, 2013

Pabda r Tel Jhal | Pabda Macher Jhal | Pabo Catfish Curry (Bengali Style)

As I promised , I will share one more delicious finger licking Pabda recipe. So i am here with this tempting fish curry. Pabda is my one of the favorite fish . In my childhood when my mother was cooking this amazing fish curry i was stunned over its taste. Its so fantastic in taste and color,you cannot believe. Basically small pabda are more tasty than the bigger one, try to buy much whiter also. And if it is from Ganges,then no way! In pune its not possible to get the river fishes , so cooking whatever is available in market. This fish curry will be little rich in color and taste.Little hot and flavorful . But easy to cook and goes very well with plain warm rice.

About nutritional talk, Pabda fish is little calorie oriented fish, it is a combination of full of carbohydrates, and protein . Who have cholesterol problem,try to avoid this fish too.

Pabda r Tel Jhal 

Recipe By : Nabanita Das
Preparation Time : 10 min
Cooking Time : 20 min.

Ingredients :
  • 4 Pabda Fish (wash and marinate with little turmeric powder,salt and re chili powder)
  • 6 slit green chili
  • 1 tsp Onion seeds
  • 1 tsp cumin powder
  • one handful Coriander leaves(finely chopped)
  • 1/2 tsp Kashmiri red chili powder
  • 3/4 tsp Turmeric powder
  • 1/2 tsp mustard powder 
  • 2 tbsp Mustard oil
  • salt to taste.
  • Oil for frying 
Cooking Directions :
  1. Heat oil in a kadhai, fry marinated fishes in both sides and keep aside.
  2. Add onion seeds and 2 slit green chili into rest of the oil in kadhai.
  3. Mix cumin powder,mustard powder,kashmiri red chili powder,turmeric powder into 1/2 cup of warm water.
  4. Add this mixture and saute until oil comes out.
  5. Now add 1 cup warm water to it and fried fishes.
  6. Adjust salt.
  7. Let it cook for 1 mins.
  8. Now add rest of the green chili,coriander leaves,and raw mustard oil,cover and switch off the stove burner.
  9. Serve hot with plain rice.




Wednesday, November 20, 2013

Mulor Ghanto | Mulor Chechki | Radish Curry (Dry)| Bengali Recipe

Again sharing another typical Bengali Recipe with Radish.As Winter is the season for fresh radish. So try this authentic bengali recipe in this winter. I know everyone will love it for sure. Some people say Mulor Ghanto or Mulor Chechki. But what is in a name? Its a tasty and delicious recipe which goes very well with plain dal rice or roti. It differs from cook to cook . How you are cooking ! As somebody is adding garam masala to it or coriander leaves and urad dal bori. I always prefer without garam masala as here you can get the pure aroma of radish to. When you are using garam masala to it radish lost its own flavor too.

Nutrition value about radish is very high. It is an energetic vegetables, Full of carbohydrates and a good source of calcium. Since radish is a root vegetables so it contains full of vitamin C also. One interesting Chinese proverb about radish is like "Eating pungent radish and drinking hot tea,let the starved doctors beg on their knees". So take the advantage of eating radish in this winter like a Bengali.

Radish Curry(Bengali Style)
Recipe By : Nabanita Das
Preparation Time : 15 min.
Cooking Time : 20 min.

Ingredients :
  • 4 Radish (red/white) peeled and grated
  • 1 cup Green peas (boiled)
  • 1 cup Urad dal Bori (optional)
  • 1 cup Coriander Leaves finely Chopped
  • 4 Green Chili Slit
  • 1 tsp Mustard seeds
  • 1/2 tsp Cumin Powder
  • 2 pinch Garam masala powder (optional)
  • 2 pinch Turmeric powder
  • 4 tbsp Oil (mustard/white oil)
  • Salt to taste
Cooking Direction :
  1. Soak grated radish in hot water with little salt and turmeric powder.
  2. Heat 1 tbsp oil in a kadhai.
  3. Fry urad dal bori until red in color, keep aside.
  4. Now strain the water from radish and squeeze very well.
  5. Heat rest of the oil  and add mustard seeds and 2 slit green chili to it.
  6. Now add grated radish and fry for a while.
  7. Add cumin powder,green peas and cover for 2 mins.
  8. Adjust seasoning..
  9. When radish becomes soft add chopped coriander leaves,broken urad dal bori, slit green chili and garam masala to it and cover.
  10. Serve with plain rice and dal .
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