Unlock the secret to authentic Bengali cuisine with this homemade Bhaja Masala recipe. This aromatic spice blend, made by roasting and grinding a mix of cumin, coriander, fennel, green cardamoms, and dried red chilies, will elevate your culinary creations. Whether you’re preparing a traditional Bengali fish curry or simply spicing up your vegetables, this Bhaja Masala will add a burst of flavor and a touch of tradition to your kitchen. Enjoy the essence of Bengal in every bite!

Ingredients

• Coriander Seeds – 2 teaspoons
• Cumin Seeds – 2 teaspoons
• Fennel seeds – 1 teaspoon
• Dry Red Chilies – 8
• Green Cardamoms – 12

Methods

Dry Roast the Spices:

First, clean up the all spices. Heat pan on low flame and add all spices & dry roast on low flame. When the aroma starts to come out from the spices then turn off the heat.

Cool and Grind:

Remove and let it cool down. Now transfer the spices into the small jar of grinder and close the lid of the jar. Pulse it to fine dust. Bhaja Masala Powder is ready to use.

Store:

Store the Bhaja Masala in an airtight container. It can be used to enhance the flavour of various Bengali dishes such as curries, vegetables, and lentils Khichadi.

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Discover the delicious and authentic Bengali Echor Chingri Dalna Recipe – Jackfruit and Prawn Curry. Learn how to make this traditional jackfruit and prawn curry step-by-step with our easy guide. Perfect for a flavourful meal!

Try our other recipes: Kathal ki Sabji, Kathal Biryani, Kathal ka Kofta & Kebab Pasanda.

Ingredients

• Raw jackfruit (echor), peeled and cubed – 150 gms
• Prawns, cleaned and deveined – 100 gms
• Onions, finely chopped – 150 gms (125 gms for frying & 25 gms for paste)
• Mustard oil – 7 tablespoons
• Salt to taste

Spices for kathal, potato and prawns Marination

• Turmeric powder – 1/4th teaspoon
• Red chili powder – 1/2 teaspoon
• Gram flour (Besan) – 1 tablespoon
• Salt to taste

Dry Spices

• Turmeric powder – 2 gms
• Kashmiri red chili powder – 2 gms
• Coriander powder – 3 gms

Spices for curry paste

• Baby Tomatoes – 3
• Ginger – 1/2 inch
• Cloves of Garlic – 5
• Green chilies – 5
• Onion – 25 gms

First Tempering

• Cumin seeds – 1/2 teaspoon
• Bay leaf – 1
• Green cardamom pods – 3
• Cinnamon stick – 1/2 inch
• Cloves – 4

Dry Roast (Bhuna Masala) Powder

• Coriander seeds – 2 tablespoons
• Cumin seeds – 1 tablespoon
• Black pepper seeds – 1 tablespoon
• Dry Red Chilies – 6

Final Tempering

• Ghee (clarified butter) – 1 tablespoon
• Kashmiri red chili powder – 1/2 teaspoon
• Coriander leaves – 1/2 tablespoon

Garnish

• Fresh coriander leaves for garnish

Method

Spices paste

• In a mixer grinder, blend ginger-garlic, tomato, onion, and green chilies into a fine paste. Keep it aside for further use.

Prepare the Jackfruit and Prawns:

• Take a large bowl and add the washed and cubed jackfruit (kathal), turmeric powder, red chili powder, gram flour (besan), and salt to taste. Mix it well and leave it for 5 minutes.

• In another bowl, add the washed prawns, garlic paste, turmeric powder, red chili powder, gram flour, and salt to taste. Mix it well and leave it for 5 minutes.

Cook the Prawns:

• Heat oil in a large pan over medium heat. Once it’s hot, carefully drop the jackfruit pieces into the pan and cook on medium flame until all sides are light golden brown. Using a spatula, take them out of the oil and place them on a plate. Repeat the same process for the prawns.

Make the Masala Base and Simmer and Garnish

• In the same pan, add the bay leaf, green cardamom, cinnamon stick, cloves, dry red chili, and cumin seeds. Fry for a few seconds until fragrant. Add the chopped onions and sauté until golden brown.

• Now add the dry spices and salt, and mix well. After a minute, add the spice paste (onion, tomato, green chili, and ginger-garlic paste) and mix well. Add the fried kathal and potato, mix well, and cook until the oil starts to separate.

• Add 1 1/2 cups of water, cover, reduce the flame, and let it simmer for 10 to 15 minutes. Adjust the salt. Now add the fried prawns and simmer for another 2 minutes. Before turning off the flame, add 1/2 teaspoon of dry roast powder and mix well. Switch off the flame.

Final Tempering and Garnish

• Heat clarified butter in a small pan. Add dry red chili and coriander leaves, and sauté for a few seconds. Turn off the heat and immediately add red chili powder.

• Pour the tempering over the curry. Quickly cover the pan and let the curry smoke for 3-4 minutes. After 3-4 minutes, garnish with fresh coriander leaves.

Serve

• Serve hot with steamed rice or roti.

The post Echor Chingri Dalna Recipe – Jackfruit and Prawn Curry appeared first on FoodFlavor.in.

This Bottle Gourd Leaves Curry / Lau Shak recipe, a traditional bengali dish known for its simplicity and flavors. This recipe offers a healthy and flavourful option for vegetarians and anyone looking to explore traditional bengali cuisine. It can be served as a side dish alongside steamed rice, making it a satisfying and nutritious addition to any meal.

Ingredients

• Bottle Gourd Greens (Lau Shak) – 2 whole sticks 
• Potato – 2 (medium sized)
• Dry Red Chili – 1
• Panch Phoron (Bengali five spices) – 1 teaspoon
• garlic paste – 1/2 tablespoon 
• Turmeric Powder – 1 teaspoon
• Red Chili Powder – 1 teaspoon
• Coriander Powder – 1 teaspoon
• Salt to taste
• Mustard Oil – 2 tablespoons

For paste

• Green Chili – 3
• Mustard seeds – 1 tablespoon
• Poppy seeds – 1/2 tablespoon
• Salt – 1/4th teaspoon

Method

• To begin with, start by soaking the mustard seeds and poppy seeds in water separately for about 2-3 hours or overnight. After soaking, drain the water.
• Next, transfer the soaked seeds along with salt and green chilies to a blender. Blend the mixture until it forms a smooth paste. Set this paste aside for later use.
• Now, prepare the bottle gourd leaves by cutting them into long strips, including both the stems and leaves. Wash the greens thoroughly. Additionally, peel the potatoes and cut them into small cubes.
• In a pan, heat oil over medium heat. Once the oil is hot, add panch phoran and dry red chili. Sauté until the spluttering stops. Then, reduce the heat and add the potato cubes. Cook them on medium flame until they are half cooked.
• Add the prepared greens to the pan and cook for 2-3 minutes. Cover the pan with a lid and continue cooking on low flame until the greens release moisture.
• Now, add turmeric powder, red chili powder, coriander powder, garlic paste, and salt. Mix everything thoroughly, stirring well to combine.
• Fry this spice mixture until the oil begins to separate. Then, add the mustard and poppy seeds paste and cook for an additional 2 minutes.
• Pour in 2 cups of water, bring the mixture to a boil, and then reduce the heat to a simmer. Finally, turn off the flame.
• Serve the dish hot, accompanied by white rice for a delicious and satisfying meal.

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Introduction

Experience the unique flavors of Bengal with our classic Mochar Ghonto Recipe (banana blossom) with this delightful banana blossom curry recipe. Bursting with aromatic spices and fresh ingredients, it’s a wholesome dish that’s both nutritious and delicious.

Ingredients

• Banana flower (Mocha) – 1
• Potato – 1/2 (cubed)
• Onion, finely chopped – 2 (Medium)
• Mustard oil – 3 tablespoons
• Ghee – 1 teaspoon
• Turmeric powder – 1/2 teaspoon
• Coriander powder – 1 teaspoon
• Cumin powder – 1/2 teaspoon
• Black pepper – 1/2 teaspoon
• Kashmiri red chili powder – 1/2 teaspoon
• Sugar – 1/2 teaspoon
• Salt to taste

For Boiling Mocha

• Water – 2 cups
• Salt – 1/2 tablespoon
• Turmeric powder – 1 teaspoon

Onion Paste

• Onion – 1 (Small)
• Green chilies – 3
• Ginger – 1/2 inch
• Garlic cloves – 7

For tempering

• Cumin Seeds – 1/2 teaspoon
• Bay leaf – 1
• Cinnamon Stick – 1/2 inch
• Black cardamom – 1
• Green Cardamom – 2
• Cloves – 3
• Dry Red Chili – 2

Method

Preparations

• Before you begin working with the mocha (banana blossom), rub some mustard oil on your palms to prevent the sticky sap from sticking to your hands.

• Then, peel off the thick dark maroon outer petals of the banana blossom. Inside, you’ll find small banana blossoms hiding. Each blossom has a small stick-like part in the middle. Pinch it out and throw it away.

• Remove the white, scaly parts around the stick as well. Keep peeling and removing the stick and white parts from each layer until you’ve gone through all the petals. Now, your banana blossoms are ready to use in your recipe.

• Now finely chop the florets and transfer the finely chopped florets and inner core to a pressure cooker. Add salt, turmeric, and water. Pressure cook on medium heat for one whistle. Allow the pressure to release naturally. Strain the mocha.

Cooking Process:

• Heat oil in a kadai over medium heat. Add cumin seeds, bay leaf, cinnamon stick, black cardamom, green cardamom, cloves and dry red chili. Let them splutter. Now, add onions and potatoes to the pan and sauté until they turn golden brown.

• Next, add ginger-garlic paste along with turmeric powder, coriander powder, cumin powder, black pepper, salt, sugar and red chili powder. Mix everything well and cook for 2-3 minutes, allowing the spices to blend and release their flavors.

• Add the boiled and strained mocha. Mix well. Cover and cook on low heat until the banana blossom and potatoes are tender, stirring occasionally. This may take around 15 minutes.

Finish:

• Once cooked, pour ghee on top and mix well. Turn off the flame.

Serve:

• Serve hot with white rice.

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Experience the vibrant taste of Bengal with our easy-to-follow Spicy Bhola Mach recipe. This classic Bengali fish curry is infused with aromatic spices, promising a culinary adventure like no other. Let our straightforward instructions guide you through crafting a delectable dish that will leave your taste buds craving for more.

Enjoy our other fish recipes: Katla Fish Jhal recipe, Pabda Fish Curry recipe, Baiguni Fish Curry/Fish with Baigan, Muri Ghanto or Fish Pulao & Yellow Fish Curry.

Ingredients

• Bhola Fish – 5 (Whole fish)

FOR THE FISH MARINATION

• Turmeric powder-1tsp
• Red chilli Powder-1tsp
• Garlic paste-1tbsp
• Salt to taste

For The Gravy

• Mustard oil – 4 tablespoons
• Onions – 2 (paste)
• Green chilies – 2 slit lengthwise
• Ginger paste – 1/2 tablespoon
• Garlic paste – 1 tablespoon
• Curd – 1 & 1/2 tablespoons
• Coriander powder – 1/2 tablespoon
• Turmeric powder – 1 teaspoon
• Red chili powder – 1 teaspoon
• Garam Masala Powder – 1/2 teaspoon
• Salt to taste
• Fresh coriander leaves for garnish

Phoran

• Dry red chili – 1
• Cumin seeds – 1/2 teaspoon

Method

Cooking Process:

• Use a knife to remove scales, starting from the tail and scraping towards the head against the scales’ direction. Rinse fish under cold water to remove loose scales. Trim off fins. Lay fish on its side, make a deep incision along the belly from vent to base of gills.

• Gently scoop out internal organs using fingers, being careful not to tear or contaminate flesh. Rinse inside of fish cavity under cold water to remove blood, membranes, and debris. Give cleaned fish a final rinse under cold water for thorough cleaning.

• Marinate the Bhola fish with turmeric powder, garlic paste, red chili powder and salt. Let them sit for 15 minutes.

• Heat mustard oil in a pan. Fry the marinated fish until golden brown. Remove from the pan and keep aside.

• In a small bowl, make a paste of coriander powder, turmeric, red chili powder, ginger-garlic paste, onion paste and salt mixed with warm water. Take another bowl and add curd. Beat well with a spoon until smooth and keep aside.

• In the same pan, add more mustard oil if necessary, then add phoran sauté until the spluttering stop. Lower the heat, add spice paste to the pan and sauté the spices on medium heat for 5 minutes or until the raw smell disappears.

• Add curd and cook thoroughly. Fry the spice mixture until the oil begins to separate, then pour in 2 cups of hot water to achieve a thick gravy consistency.

• Now, carefully add the fried fish, green chilies and garam masala to the gravy. Partially cover and simmer for 5-7 minutes. Turn off the heat and garnish with fresh coriander leaves.

Serve:

• Serve with hot boiled white rice.

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Elevate your culinary journey with the delightful infusion of flavors found in our easy-to-follow Kumro Pata Chutney recipe. Crafted with care and precision, this condiment offers a unique and wholesome addition to your meals, showcasing the distinct taste of fresh pumpkin leaves. Try our Kumro Pata Chutney today and embark on a journey of flavors, where freshness and simplicity unite to create a truly wholesome indulgence for your palate.

Try our other chutney recipes: Akhrot ki chutney, Tomato Basil ki Chutney

Ingredients

• Pumpkin leaves (kumro pata) – 8 leaves
• Garlic cloves – 6 no.
• Green chilies – 4 no. or as per your taste
• Mustard oil – 1 tablespoon
• Water – 1/2 cup
• Salt to taste

Method

• Begin by taking a leaf and removing the veins from the backside. Repeat this process with all the leaves. Wash the leaves thoroughly.

• Take a pan and heat water with pumpkin leaves and salt over medium heat until the water is absorbed.

• Allow the pumpkin leaves to cool. Once cooled, transfer them to a mixer jar along with garlic and green chilies, and blend into a smooth paste.

• Remove the mixture from the mixer jar, add mustard oil, and mix thoroughly. Your Kumro Pata Chutney is now ready to be served.

• Enjoy with hot boiled white rice.

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Discover the joy of making authentic Kumro Bhorta with our easy-to-follow recipe. Elevate your dining experience with this delightful pumpkin mash, infused with garlic, onion, dry red chilies, and mustard oil.

Enjoy our other recipes: Aloo ka bharta, Suran ka bharta.

Ingredients

• Pumpkin (kumro) – 150 grams (peeled and diced)
• Garlic cloves – 6
• Dry red chilies – 2
• Onion – 1 (sliced)
• Mustard oil – 1 tablespoon
• Salt to taste
• Cumin seeds – 1/2 teaspoon

Methods

• In a frying pan, heat 1/2 tablespoon of oil over medium heat. Once the oil is hot, add cumin seeds and sauté until they splutter. Gently incorporate diced pumpkin and salt into the pan. Ensure an even mix. Cover the pan and let the pumpkin cook over medium flame until it reaches a tender consistency. Stir occasionally to prevent sticking.

• Ensure the pumpkins are completely cooked. They should be soft and easily pierced with a fork. Once cooked, remove the pan from the heat. Set aside the flavourful pumpkin mixture.

• In the same pan, add a bit more oil, ensuring it’s heated over medium heat. Fry the remaining ingredients one by one. Sauté the ingredients until they become fragrant and develop a golden hue.

• Once all the additional ingredients are well-cooked, now minced the garlic red dry chili and onion. Combine them with the previously prepared cooked pumpkin.

• Serve with white boiled rice.

The post Kumro Bhorta Recipe (Pumpkin Mash Delight) appeared first on FoodFlavor.in.

Indulge in the rich and delightful flavors of Pabda Fish Curry recipe. Try it now and elevate your culinary experience today.

Enjoy our other recipes: Baiguni Fish Curry, Methi Fish Curry.

Ingredients

For Fish Marination

• Whole Fish – 2
• Turmeric Powder – 1 teaspoon
• Red chili powder – 1/2 teaspoon
• Garlic-chili Paste – 1 teaspoon
• Salt to taste

Vegetables for Curry

• Potato – 1 (medium)
• Green chilies – 4 (slit)

For Vegetables Marination

• Turmeric Powder – 1 teaspoon
• Garlic-chili Paste – 1 teaspoon
• Red chili powder – 1 teaspoon
• Salt to taste

Spices for curry

• Garlic paste – 1 teaspoon
• Cumin powder – 1 teaspoon
• Turmeric powder – 1/2 teaspoon
• Red chili powder – 1/2 teaspoon
• Ginger paste – 1/2 teaspoon
• Salt to taste
• Hot water – 2 cups
• Oil for curry and fry – 2 tablespoons

Phoran

• Nigella seeds (kaalo jeera) – 1/4th teaspoon
• Dry red chili – 1

Methods

Cleaning the Fish

• Hold the Pabda fish securely and use the backside of a knife to clean its skin. Trim the fins using kitchen shears or a sharp knife. After removing the fins from the fish, the next step is to remove the whiskers. Use a knife or a pair of scissors for this task.

• Make a slight cut along the belly of the fish. Reach into the cavity and carefully pull out the gills. Rinse the cavity thoroughly under running water to remove any remaining blood or debris.

Marinating the Fish and Potatoes

• Take a bowl and add turmeric powder, red chili powder, garlic-chili paste, and salt to the fish. Mix well and set aside for 10 minutes.

• Peel the potatoes and cut them into wedges. In another bowl, add potatoes, turmeric powder, garlic-chili paste, red chili powder, and salt. Mix well and set aside for 10 minutes.

Frying the Fish and Potatoes

• Heat 1 and 1/2 tablespoons of oil over medium heat. Once the oil is hot, shallow fry the potato and fish pieces one by one. Fry until all pieces are light golden on both sides. Set aside all the pieces.

Making Spice Paste and Cooking the Curry

• In a small bowl, create a paste by mixing cumin powder, turmeric, red chili powder, ginger-garlic paste, and salt with warm water.

• In the same pan, heat oil over medium flame and add kalonji seeds (kaalo jeera) and dry red chili. Saute until the spluttering stops. Reduce the heat, add the spice paste to the pan, and sauté the spices on medium heat for 5 minutes. Add the fried potatoes to the spice mixture and gently mix.

Simmering the Curry

• After 5 minutes, add hot water. Cover the pan and allow the curry to simmer for about 20 minutes or until the potato is cooked through. After 20 minutes, add fish and green chilies, and continue to simmer for an additional 2 minutes. Turn off the heat and garnish with fresh, chopped coriander leaves.

• Serve with hot rice.

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Introduction

Bhetki Macher Patla Jhol is a very popular Bengali dish.  Macher jhol is a simple, light and healthy traditional Bengali fish curry prepared with fish, vegetables & few spices. This curry is not a simple fish curry, it’s a celebration of culture and tradition. This curry made in almost every Bengali house. it is perfect for everyday meals. As a food lover I miss Kolkata and the thing I miss the most is the authentic Bengali food. Today I am sharing step-by-step how to make Bhetki Macher Patla Jhol. You can also try our other fish recipes : Baiguni Fish Curry, Muri Ghanto, Yellow Fish Curry & Methi Fish Curry.

Ingredients

For Fish Marination

• Fish Pieces – 5
• Turmeric Powder – 1 teaspoon
• Garlic-chili Paste – 1 teaspoon
• Salt to taste

Vegetables for Curry

• Potato – 2 (medium), (160gms)
• Brinjal – 1/2 piece (200gms)
• Green chilies – 4 (slit)

For Vegetables Marination

• Turmeric Powder – 1 teaspoon
• Garlic-chili Paste – 1 teaspoon
• Red chili powder – 1 teaspoon
• Salt to taste

Spices for curry

• Garlic paste – 1 teaspoon
• Cumin powder – 1 teaspoon
• Turmeric powder – 1/2 teaspoon
• Red chili powder – 1/2 teaspoon
• Ginger paste – 1/2 teaspoon
• Salt to taste
• Hot water – 2 cups
• Oil for curry and fry – 2 tablespoons

Phoran

• Nigella seeds (kaalo jeera) – 1/4th teaspoon

Instructions

1. Prepare the fish for frying

• Cut the fish into diamond sized pieces and wash the fish well and set them aside.

• Take a bowl, add turmeric powder, garlic-chili paste and salt over the fish and mix well. Set aside for 10 minutes.

2. Prepare the vegetables for frying

• Peel the potatoes and cut into wedges. Wash the Baigan and drain the all water. Cut lengthwise. Try to make thick slices.

• Take a bowl add brinjal, potatoes, turmeric powder, garlic-chili paste, red chili powder and salt over the baigan & potatoes and mix well. Set aside for 10 minutes.

3. Prepare the Fish and vegetables for curry

• Heat the 1 & 1/2 tbsps oil on medium heat. When the oil is hot. One by one shallow fry the all pieces of baigan, potatoes and fish.

• When the all pieces are light golden on both sides. Keep the all pieces aside.

4. Prepare the Gravy

• In a small bowl, make a paste of cumin powder, turmeric, red chili powder, ginger-garlic paste and salt mixed with warm water.

• Heat the 1/2 tbsp oil on medium heat and add kaalo jeera seeds and 2. Sauté until the spluttering stop. Lower the heat, add spice paste to the pan and sauté the spices on medium heat for 5 minutes. Add the fried potatoes to the spice mixture and gently mix.

• After 5 minutes add hot water. Let the curry simmer for about 20 minutes.

• After 20 minutes add brinjal, fish & green chilies and continue to simmer for an additional 2 minutes.

5. Garnish

• Switch off the flame and garnish with fresh, chopped coriander leaves.

6. Serve and Enjoy

Bhetki Macher Patla Jhol is now ready to be served. It pairs wonderfully with steamed rice.

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Aloo bhaja is famous in Bengal. Jhuri aloo bhaja is traditional Bengali recipe. Aloo Jhuri bhaja goes well with plain rice and dal, khichadi. Jhuri aloo bhaja is an easy and quick recipe. It is non spicy and is prepared with minimal ingredients. Today I am sharing easy to make Jhuri aloo bhaja recipe. You should try this recipe.

Ingredients

• Potato – 3
• Salt – optional
• Mustard oil for frying
• Curry leaves – 2-3 sprigs
• Peanuts – 1/4^th cup

Method

• Wash, peel and great potatoes using a potato grater.
• Wash under running tap water for multiples times or until the water gets crystal clear. This process will help you to remove the starch contains in potatoes. That will also help it get crispy.
• Squeeze the grated potatoes and spread on a kitchen towel to dry.
• Heat oil in a wok or deep-frying pan on medium heat. Once the oil hot fry the sprigs of curry leaves. Similarly fry the peanuts.
• Drop potato juliennes into hot oil in small batches. Fry the potato till light brown. Keep in mind that potato juliennes will brown slightly more even after taking out from the oil. Remove the onions on a paper towel and the moment put separated so that it cools down as fast as possible.
• Do the same process with the remaining potato juliennes.
• When it has cooled completely, store in an airtight container.

You can also checkout our Birista

The post Aloo Jhuri Bhaja/ Jhure-Jhure Aloo Bhaja/ Crispy Julienne Potato Fries appeared first on FoodFlavor.in.