Green leafy vegetables are always my favorite and among all of the leafy vegetables my favorite one is Pui Saag or Pohi Saag. And Pui Saag is just the perfect saag which you can cook with fish also. One of the oldest and authentic Bengali preparations is MACHER MATHA DIYE PUI SAAG or CHACHRA OR POHI SAAG COOKED WITH FISH HEAD. Few important vegetables also you need to cook this dish. And I think there are only few Bengalis who don't have this dish ever. And dish one also my Ma’s recipe.
Here we really feel zealous when we see somebody having this dish but nothing to do, so before going for vacation I told my ma please arrange everything one day I want to make this in front of you. And believe me my first try turned out perfectly. Thank u maa for your help.
Preparation time: 10 mints.Cooking time: 30 to 40 mints.
Ingredients:1.Pui Saag: One bunch. (chopped the leaf and cut the data or danthal into finger size).2.Ruhu or Katla Fish Head: One big size.3.Pumpkin: One small bowl. (cut into cube size).4.Parwal or Patol: four to five (Cut into cube size).5.One large potato: Cut into cube zise.6.Four to five split green chilies.7.Pinch of Paanch Foron. (cumin seeds, kalonji, methi, mustard, fennel seeds)8.Half tea spoon turmeric powder.9.One large onion paste,One tea spoon ginger & garlic paste.10.Salt and sugar as per taste.11.Mustard oil for cooking.
Process:
Wash and clean the fish head and make some small pieces now marinate them with pinch of turmeric powder and salt.
Now add some mustard oil a vessel and fry the fish heads till it become brownish and keep it aside.
Now add some more oil in the same vessel, now slowly add the pumpkins, Patol’s, potatoes and the saag danthals with a pinch of turmeric powder one after one (fry separately). Fry for some time and keep it aside.
Now add some more oil and add the paanch foron and slowly add the split green chilies and the onion+ginger+garlic paste and now add the turmeric powder and some salt and sugar and cook this in low flame till the oil separate from the masala. Now add the fried fish heads into the masala and cook for some time. Slowly add the fried vegetablesand the saag danthals and cook in low flame with a lid.
Now remove the lead and add the chopped saag leafs and mixed nicely. And cook this in low flame with a lid for 10 to 12 mints till the oil separate from the curry.(Don’t add extra water because saag leaf uses to leave lots of water.)
Your CHACHRA IS READY OR YOU CAN CALL VEGETABLE MISHMASH WITH FISH HEAD OR MACHER MATHA DIYE PUI SAAG. So for one dish you have so many names serve hot with plain rice.
Green leafy vegetables are always my favorite and among all of the leafy vegetables my favorite one is Pui Saag or Pohi Saag. And Pui Saag is just the perfect saag which you can cook with fish also. One of the oldest and authentic Bengali preparations is MACHER MATHA DIYE PUI SAAG or CHACHRA OR POHI SAAG COOKED WITH FISH HEAD. Few important vegetables also you need to cook this dish. And I think there are only few Bengalis who don't have this dish ever. And dish one also my Ma’s recipe.
Here we really feel zealous when we see somebody having this dish but nothing to do, so before going for vacation I told my ma please arrange everything one day I want to make this in front of you. And believe me my first try turned out perfectly. Thank u maa for your help.
Preparation time: 10 mints.
Cooking time: 30 to 40 mints.
Ingredients:
1.Pui Saag: One bunch. (chopped the leaf and cut the data or danthal into finger size).
2.Ruhu or Katla Fish Head: One big size.
3.Pumpkin: One small bowl. (cut into cube size).
4.Parwal or Patol: four to five (Cut into cube size).
5.One large potato: Cut into cube zise.
6.Four to five split green chilies.
7.Pinch of Paanch Foron. (cumin seeds, kalonji, methi, mustard, fennel seeds)
8.Half tea spoon turmeric powder.
9.One large onion paste,One tea spoon ginger & garlic paste.
10.Salt and sugar as per taste.
11.Mustard oil for cooking.
Process:
Wash and clean the fish head and make some small pieces now marinate them with pinch of turmeric powder and salt.
Now add some mustard oil a vessel and fry the fish heads till it become brownish and keep it aside.
Now add some more oil in the same vessel, now slowly add the pumpkins, Patol’s, potatoes and the saag danthals with a pinch of turmeric powder one after one (fry separately). Fry for some time and keep it aside.
Now add some more oil and add the paanch foron and slowly add the split green chilies and the onion+ginger+garlic paste and now add the turmeric powder and some salt and sugar and cook this in low flame till the oil separate from the masala.
Now add the fried fish heads into the masala and cook for some time. Slowly add the fried vegetablesand the saag danthals and cook in low flame with a lid.
Now remove the lead and add the chopped saag leafs and mixed nicely. And cook this in low flame with a lid for 10 to 12 mints till the oil separate from the curry.
(Don’t add extra water because saag leaf uses to leave lots of water.)
Your CHACHRA IS READY OR YOU CAN CALL VEGETABLE MISHMASH WITH FISH HEAD OR MACHER MATHA DIYE PUI SAAG. So for one dish you have so many names serve hot with plain rice.
Banana is a one of the tree which we can use completely from top to bottom. Like Banana, Banana Flower (Mocha), Banana stem and most important part is Banana Leaf which we don't eat but we used to cook so many dishes in banana leaf. Also Banana leaf is used as a plate too. One of a very famous curry in Bengal calls THOR GHONTO or BANANA STEM CURRY. My mother used to cook the banana stem in various way, and among all of them my favorite one is CHAL THOR OR BANANA STEM WITH RICE.
Most of us learn our first cooking lessons from our mothers only and we think they are the best cook in the world. So whenever I post any recipe which I learn from my mother a special feeling is always there. The recipe is quite easy but the taste and the mixed flavor of THOR and RICE make this dish outstanding.
Preparation time: 10 mints.Cooking time: 40 to 45 mints.
Ingredients:1.Thor or Banana Stem: One big bowl (chopped finely).
2.One Cup Gobindobhog Rice or Basmati Rice (if you don’t have Gobindobhog rice).3.Ginger and cumin seeds paste : 1 ½ tea spoon.4.Coriander Powder, Red chili powder, Turmeric Powder (half tea spoon of each item).5.Clove:2, Cardamom:2 to 3, Cinnamon Stick:1, Bay Leave :1, Few cumin seeds.6.Few cashew nuts, Few raisins.7.Two table spoon ghee.8.Sunflower oil for cooking.9.Salt and Sugar as per taste.
Process:
1.Wash and clean the Banana stem now marinate them with a pinch of turmeric powder and salt.
Now wash and clean the rice, add one tea spoon of ghee in a vessel and fry the rice slowly and keep it aside.
Now in a separate vessel add some oil and rest of the ghee and slowly fry the cashew nuts and raisins and keep it aside. Now on the same vessel add the whole garam masala, cumin seeds after few seconds add the cumin and ginger paste.
Now stir for some time and next add the marinated banana stem and cook it in low flame till the water evaporates.
Now add the fried rice, fried cashew nuts and raisins and add some water and cook till the rice done. (rice and banana stem need to look separate from each other).
Banana is a one of the tree which we can use completely from top to bottom. Like Banana, Banana Flower (Mocha), Banana stem and most important part is Banana Leaf which we don't eat but we used to cook so many dishes in banana leaf. Also Banana leaf is used as a plate too. One of a very famous curry in Bengal calls THOR GHONTO or BANANA STEM CURRY. My mother used to cook the banana stem in various way, and among all of them my favorite one is CHAL THOR OR BANANA STEM WITH RICE.
Most of us learn our first cooking lessons from our mothers only and we think they are the best cook in the world. So whenever I post any recipe which I learn from my mother a special feeling is always there. The recipe is quite easy but the taste and the mixed flavor of THOR and RICE make this dish outstanding.
Preparation time: 10 mints.
Cooking time: 40 to 45 mints.
Ingredients:
1.Thor or Banana Stem: One big bowl (chopped finely).
2.One Cup Gobindobhog Rice or Basmati Rice (if you don’t have Gobindobhog rice).
3.Ginger and cumin seeds paste : 1 ½ tea spoon.
4.Coriander Powder, Red chili powder, Turmeric Powder (half tea spoon of each item).
5.Clove:2, Cardamom:2 to 3, Cinnamon Stick:1, Bay Leave :1, Few cumin seeds.
6.Few cashew nuts, Few raisins.
7.Two table spoon ghee.
8.Sunflower oil for cooking.
9.Salt and Sugar as per taste.
Process:
1.Wash and clean the Banana stem now marinate them with a pinch of turmeric powder and salt.
Now wash and clean the rice, add one tea spoon of ghee in a vessel and fry the rice slowly and keep it aside.
Now in a separate vessel add some oil and rest of the ghee and slowly fry the cashew nuts and raisins and keep it aside. Now on the same vessel add the whole garam masala, cumin seeds after few seconds add the cumin and ginger paste.
Now stir for some time and next add the marinated banana stem and cook it in low flame till the water evaporates.
Now add the fried rice, fried cashew nuts and raisins and add some water and cook till the rice done. (rice and banana stem need to look separate from each other).
In summer season the most awaited fruit is Mango for all of us. And definitely in both form Raw and Ripe Mango. Raw mango whenever we think about this the first thing used to come in our mind is Pickle and Chutney. And I think with Mango we can make so many different types of Pickle. Some pickles are sweet and some pickles are sour. But in every way they are just mouthwatering.
My maa used to make so many types of pickle and among all of them my favorite one is Sweet Raw Mango Pickle with shell. Basically she learnt the recipe from my grandmother. The basic ingredients are Raw Mango with shell, and jagerry. And if you keep the pickle in a glass bottle then you can keep this for long. Sweet pickle is more popular in West Bengal rather than the other part of India. If you are a pickle lover then you are sure going to love this.
Preparation time: 15 mints.Cooking time: 40 to 50 mints.
Ingredients:1.Raw mango: 1kg.2.Jaggery or Jhola Gur: 1 kg.3.Sugar: 500 gm.4.One tea spoon turmeric powder.5.One tea spoon fenugreek seeds, One tea spoon Fennel seeds.6.Half tea spoon salt.7.Three to four table spoon mustard oil.8.Two dry red chili.
Process:
Slice the raw mangoes with the shell not too thin not to thick.
Now boil the mango slices (switch off the gas when the water start boiling), keep it aside till it become cool and dry completely.
Now sprinkle some salt and turmeric powder into the mangoes.
Dry roast and grind the fenugreek seeds and fennel seeds, keep it aside.
Now add the mustard oil in a big vessel and slowly fry the mango pieces (few at a time). Keep it aside.
After frying all the mangoes add the dry red chilies into the vessel and slowly add the jaggery in liquid form or Jhola Gur into the vessel and cook till it become sticky. Then add the sugar and cook till it become sticky too.
Now add the fried mango pieces and stir continuously till the mango pieces become mixed nicely and the jaggery stick nicely to the mango pieces.
Now add the dry roasted fenugreek and fennel seeds and stir for some time.
Now spread the pickle in a plate and keep it in sunlight for few days, and finally keep the pickle in a glass bottle for better taste.
In summer season the most awaited fruit is Mango for all of us. And definitely in both form Raw and Ripe Mango. Raw mango whenever we think about this the first thing used to come in our mind is Pickle and Chutney. And I think with Mango we can make so many different types of Pickle. Some pickles are sweet and some pickles are sour. But in every way they are just mouthwatering.
My maa used to make so many types of pickle and among all of them my favorite one is Sweet Raw Mango Pickle with shell. Basically she learnt the recipe from my grandmother. The basic ingredients are Raw Mango with shell, and jagerry. And if you keep the pickle in a glass bottle then you can keep this for long. Sweet pickle is more popular in West Bengal rather than the other part of India. If you are a pickle lover then you are sure going to love this.
Preparation time: 15 mints.
Cooking time: 40 to 50 mints.
Ingredients:
1.Raw mango: 1kg.
2.Jaggery or Jhola Gur: 1 kg.
3.Sugar: 500 gm.
4.One tea spoon turmeric powder.
5.One tea spoon fenugreek seeds, One tea spoon Fennel seeds.
6.Half tea spoon salt.
7.Three to four table spoon mustard oil.
8.Two dry red chili.
Process:
Slice the raw mangoes with the shell not too thin not to thick.
Now boil the mango slices (switch off the gas when the water start boiling), keep it aside till it become cool and dry completely.
Now sprinkle some salt and turmeric powder into the mangoes.
Dry roast and grind the fenugreek seeds and fennel seeds, keep it aside.
Now add the mustard oil in a big vessel and slowly fry the mango pieces (few at a time). Keep it aside.
After frying all the mangoes add the dry red chilies into the vessel and slowly add the jaggery in liquid form or Jhola Gur into the vessel and cook till it become sticky. Then add the sugar and cook till it become sticky too.
Now add the fried mango pieces and stir continuously till the mango pieces become mixed nicely and the jaggery stick nicely to the mango pieces.
Now add the dry roasted fenugreek and fennel seeds and stir for some time.
Now spread the pickle in a plate and keep it in sunlight for few days, and finally keep the pickle in a glass bottle for better taste.
At one point of time our cooking knowledge might come to an end but our mothers knowledge is like never ending. So every time I am really surprised with her perfect way of cooking. I think we all have the same kind of experience.
Last few weeks I am really enjoying my vacation with lots of good food. So I thought I will post some recipe from my mother’s kitchen, so better start with a sweet dish. We all know about sesame seeds and we used to make so many items where we use sesame seeds but in Bengal there is a famous homemade sweet call TILER NARU or SESAME SEEDS AND JAGGERY LADDU. A very easy but difficult one because if you can't cook it properly then you can't roll them like Laddu.
Preparation time: 5 mint.Cooking time:30 mints.
Ingredients:1.White Sesame Seeds: 500 gm.2.Jaggery: 500 gm (in liquid form).3.Granule sugar: 100 gm.4.Pinch of crushed cinnamon powder.
Process:Dry roast the sesame seeds for mew mints. And keep it aside.
Now take one big vessel and add little crushed cinnamon powder then add the jaggery and cook it till the jaggery become like gum.
Now add the dry roasted sesame seeds and mix it nicely. Before switch of the gas add the sugar and mix it slowly.
Now before it become cold slowly make some round shape balls with the mixture. Your TILER NARU is ready keep it in an air tight box and enjoy it till it end know need to refrigerate. This sweet can beat any other jaggery sweet.
At one point of time our cooking knowledge might come to an end but our mothers knowledge is like never ending. So every time I am really surprised with her perfect way of cooking. I think we all have the same kind of experience.
Last few weeks I am really enjoying my vacation with lots of good food. So I thought I will post some recipe from my mother’s kitchen, so better start with a sweet dish. We all know about sesame seeds and we used to make so many items where we use sesame seeds but in Bengal there is a famous homemade sweet call TILER NARU or SESAME SEEDS AND JAGGERY LADDU. A very easy but difficult one because if you can't cook it properly then you can't roll them like Laddu.
Preparation time: 5 mint.
Cooking time:30 mints.
Ingredients:
1.White Sesame Seeds: 500 gm.
2.Jaggery: 500 gm (in liquid form).
3.Granule sugar: 100 gm.
4.Pinch of crushed cinnamon powder.
Process:
Dry roast the sesame seeds for mew mints. And keep it aside.
Now take one big vessel and add little crushed cinnamon powder then add the jaggery and cook it till the jaggery become like gum.
Now add the dry roasted sesame seeds and mix it nicely. Before switch of the gas add the sugar and mix it slowly.
Now before it become cold slowly make some round shape balls with the mixture. Your TILER NARU is ready keep it in an air tight box and enjoy it till it end know need to refrigerate. This sweet can beat any other jaggery sweet.
