Ilish Macher Paturi |

Ilish Macher Paturi

Ilish macher paturi is one of Bengal’s  signature dish which has to be in menu when ilish seasons starts. Paturi means a dish cooked on a leaf and Ilish is the Bengali name for Hilsa fish.

Ilish macher paturi have many versions but today we are using the steamed version. Hilsa marinated in pungent mustard sauce with the grated coconut and liberal dousing of mustard oil when cooked in banana leaf gives a unique aroma and increases the deliciousness of this fish a thousand times.

So come and indulge your senses.

Preparation time: 20 minutes
Cooking time: 25 minutes
Serves: 4

Ilish Macher Paturi Ingredients

Ilish Macher Paturi Ingredients

Ilish Macher Paturi Ingredients

  • 400 g hilsa
  • 2 tbsp of mustard paste
  • 2 tbsp of poppy seed paste
  • 1 tbsp of coconut paste
  • 2 tsp of grated coconut
  • 1 tsp of green chilly paste or to taste
  • 2 tbsp of mustard oil
  • 4 to 6 green chilly
  • 1 tsp of turmeric powder
  • 4  big pieces of banana leaves
  • Salt  to taste

Method

Make 4 steak size pieces of the fish. Clean and wash them. Now rub all pieces of hilsa fish with salt and ¼ tsp of turmeric powder and let the fish rest for 5minutes.

Meanwhile take a bowl and in it add mustard paste, poppy seed paste, coconut paste, grated coconut, mustard oil, turmeric powder and salt. Mix well to make a smooth paste. Marinate all the fish steaks with this spice mixture. Keep aside.

Place one steak of fish on each banana leaf

Place one steak of fish on each banana leaf

Now take the banana leaves lightly roast it on open flame to make it soft and foldable or if you are using soft young leaves then you can skip this step.

Grease the leaves with few drops of mustard oil and places one steak of fish on each leaves.

Make sure that the spices are well coated on both sides of the fish.

Place one or two slit green chilly on top.

Place all folded leaves in a tiffin box

Place all folded leaves in a tiffin box

Then wrap the banana leaf like a parcel. You can tie up with thread if you want.

Place the entire four parcels on a tiffin box.

Close the box tightly.

Put tiffin box inside Cooker and cook

Put tiffin box inside Cooker and cook

Submerge half of the tiffin box in the water of the pressure cooker.

Cook in pressure cooker for 2 to 3 whistles.

Give 10 minute standing time.

You can also steam the fish parcel on a bamboo or a idli steamer Bring out from the tiffin box unwrap and serve.

Ilish Macher Paturi

Ilish Macher Paturi

Delicious Ilish macher paturi is ready; relish this sensuous preparation with hot steamed rice.

Topse Macher Fry |

Topse Macher Fry

One of the most common fish fritters recipe in Bengal is topse macher fry or topse macher bhaja.

Topse comes from the word Tapas which means means sage. Topse is a delicious sweet water fish from the large family of fish available in Bengal. These are small fish with a single backbone and such fish are very good for deep frying.

Topse fry is served in traditional wedding menu and even in picnics people love to have this exotic fried topse.

Topse macher fry is a favorite recipe of Bengalwhich today we will prepare with a twist so that the taste will remain in your memory for long.

Preparation time: 25 minutes
Cooking time: 15 minutes
Serves: 4

Topse Macher Fry Ingredients

Topse Macher Fry Ingredients

Topse Macher Fry Ingredients

  • 8 topse fish
  • ¼  tsp turmeric powder
  • ½ tsp of kalojeera/kalonji
  • ½ tsp of ajwain
  • ½ cup besan/gram flour
  • 1 onion finely sliced
  • Salt to taste
  • Oil for deep frying

Method

Take the topse manch then descale and clean thoroughly.

Now marinate the fish with salt and pinch of turmeric powder. If you don’t like too much fishy smell then you can add little lemon juice with it.

Deep Fry Fish in Oil

Deep Fry Fish in Oil

Take a bowl then add besan, kalojeera, ajwain,salt and turmeric powder and if you like  bit spicy then add ¼  tsp of red chili powder and the sliced onion and water. If you want it to be crunchier then add 1tbsp of rice flour with besan. Make a semi thick batter. Keep aside. Now heat oil in a pan.

Coat the fish in the batter in such a way so that sliced onion stick with the fish.

Then deep fry the fish until golden brown.

Traditionally mustard oil was used to fry this fish but now people are more health conscious so you can use vegetable oil or sun flower oil or even the heart healthy canola oil to fry this fish but if you want to get the real taste use mustard oil.

Topse Macher Fry

Topse Macher Fry

You can serve this topse fry as snacks or as a starter with steamed rice, ghee and kasundi and hot green chilly. Topse macher fry is too tempting.

Badha Kopir Tarkari |

Badha Kopir Tarkari

Badha kopir tarkari is a delicious pure vegetarian dish from Bengal. When winter starts in Bengal, fresh soft young cabbages and green peas are supplied in the market and this is the best time to make this dish.

Cabbage is called badhakopi in Bengali and this cabbage is spiced up with cumin and other spices, with fresh motorsuti that is peas in Bengali, it taste just divine. This is also served with khichuri to various Gods and Goddesses as puja bhog during winter. In many temples and houses this is served in special stone made crockery (known as pathor bati) the one which you are seeing in the picture. This is one of the most traditional ways to serve this dish to God.

Badha kopir tarkari is a pure vegetarian recipe even those who don’t eat onion and garlic they too can try this mouthwatering winter dish from Bengal.

Preparation time 25 minutes
Cooking time 30 minutes
Serves 5 to 6

Badha Kopir Tarkari Ingredients

Badha Kopir Tarkari Ingredients

Badha Kopir Tarkari Ingredients

  • 1 medium size cabbage (badha kopi) finely chopped
  • 1 large potato cut into big cubes
  • ½ tsp Panch phoran (Bengali five spice)
  • 1 tej patta (bay leaves)
  • ½ cup green peas(motorsuti)
  • 1 medium sized tomato sliced
  • 1tsp turmeric powder
  • 1 tsp of cumin powder
  • ½ tsp red chili powder
  • ¼ cup of mustard oil
  • ½ tsp of garam masala powder
  • 2 tsp of ghee (clarified butter)
  • 1 tbsp or to taste sugar
  • Salt to taste

Method

If the cabbage and green peas are fresh then you don’t need to blanch it otherwise blanch and strain the water and keep aside.

Heat oil in pan and the fry the cubed potato and keep aside. In that oil add tej patta and panch phoran as they start to splutter add chopped tomato and turmeric powder, chili powder and cumin powder and two table spoon of water so that you don’t burn those powdered spices continuously stir the spices for 3 to 4 minutes till oil comes out from the spices.

Add chopped cabbage and green peas with salt. Now add little water if needed with fried potatoes, cover and cook for 15 to 20 minutes, stirring occasionally. When it becomes almost dry add sugar and cook for another minute, at last add ghee and garam masala powder. Mix well and put off the flame.

Badha Kopir Tarkari

Badha Kopir Tarkari

Serve with steamed rice, rotis or easy khichdi.

Koi Macher Jhol |

Koi Macher Jhol

Koi Manch or Koi fish is a fresh water fish and only very rarely find in brackish water. Koi fish is also known as Climbing Gouramie.

The climbing gouramies originated in Africa and then spread to India and and Philippines. In Japan you will get variety of Koi fish or Nishikigoi but they are not suitable for this recipe.

This recipe goes very well if you get medium size Gangetic koi fish.

In Bengal we get fresh koi fish but if you are outside India you can try this recipe with frozen koi fish. Koi macher Jhol is a clear soup type preparation with very little spices and oil and it is very light.

Preparation time 15 minutes
Cooking time 25 to 30 minutes
Serves 6

Koi Macher Jhol Ingredients

Koi Macher Jhol Ingredients

Koi Macher Jhol Ingredients

  • 6 medium size Koi fish
  • 7 to 8 big florets of cauliflower
  • 5 to 6 potato slices cut lengthwise into sections
  • 1 small onion chopped
  • 1 tsp ginger garlic paste
  • 1 medium size tomato chopped
  • ½ tsp kalojeera/ kalonji (nigella sativa)
  • 1 bay leaves broken into halves
  • ½ tsp cumin powder
  • ½ tsp red chili powder
  • 1 tsp turmeric powder
  • 2 whole green chilly (optional)
  • ½ cup mustard oil
  • A pinch of Sugar
  • Salt to taste

How to Cook Koi Macher Jhol

Gilling koi fish is a difficult task so if you are buying fresh ask your fish seller to this difficult job for you.

Clean and wash the fish well and marinate the fish with little salt and turmeric powder. Also marinate potato and cauliflower florets separately with salt and turmeric powder.

Heat oil in a kadhai then fry the fish, potato and cauliflower separately. While you are frying them make one thing for sure that you are not deep frying them but medium frying and if possible in batches.

Now in that same oil in the kadhai add kalonji and bay leaves. Add chopped onion and ginger garlic paste. Stir for a few second till the onions are light brown.

Meanwhile in small bowl mix cumin powder, chili powder, turmeric powder, salt, sugar with one table spoon of water.

Add this mixture to the kadhai with chopped tomato.

Stir it for five minutes till the masala in the kadhai is well blended.

Add the fried fish potato and cauliflower. Mix well with the masala.

Then add one tall glass of water and let it boil for 8 to 10 minutes till the potatoes and cauliflower are well cooked and fish well soaked in the gravy.

Add the whole green chilli this is used for those who want the jhol to be hotter; they can mash this green chill to adjust according to their taste.

Now put off the flame cover with a lid and give 5 minutes standing time.

Koi Macher Jhol

Koi Macher Jhol

Serve this Koi macher jhol with hot steamed rice.

Ol-Kochu Bhatey |

Ol Kochu Bhatey

Ol-Kochu (Bengali) is fresh eddoes root also known as Arbi, Taro, Nampi, Chinese Taro, Coco Yam. This is frequently used in Indian, Chinese and Caribbean cooking. This can be baked, boiled, fried or mashed. Sweetened eddoes are used as filling in desserts, particularly in Chinese Moon Cakes.

Taro is a root vegetable. It is cooked very similarly like potato but has more nutritional value than potato. It has almost three times the dietary fiber, which is important for proper digestive health and regularity. Taro is nutritious, and is an excellent source of potassium, which is an essential mineral for many bodily functions.

Taro also contains some calcium, vitamin C, vitamin E and B vitamins, as well as magnesium, manganese and copper. But eating taro can lead to health complication so it should be properly boiled and if possible it can also be steeped in water overnight before cooking to further reduce the amount of oxalates.

To absolutely minimize risk, milk or other calcium rich foods should be eaten with taro in order to block oxalate absorption. However, taro is a staple food for many people around the world and should not be considered a high risk food after it is cooked.

Today we are sharing a very delicious Bengali preparation of this mashed taro which in Bengal is known as Ol-kochu Bhatey. A very simple yet delectable recipe worth trying.

Preparation time 10 minutes
Cooking time 15 minutes
Serves 3-4

Ol-Kochu Bhatey Ingredients

Ol Kochu Bhatey Ingredients

Ol Kochu Bhatey Ingredients

  • 150 gms Olkochu (taro)
  • 1 onion chopped
  • 2 green chilly chopped
  • 1 tsp of spicy Indian mango pickle
  • 9 to 10 fried shrimp
  • 2 tsp mustard oil
  • Salt to taste

Cooking instructions for Ol-Kochu Bhatey

Peel the taro while peeling make sure that you thickly peel the skin and then cut them into chunks.

Now put them in a pressure cooker with enough water and cook for 10 minutes or 3 to 4 whistle or till it is very well cooked and mashable. Drain water and now in a big bowl take the boiled ol-kochu (taro).

Mash it well then to it add chopped onion, green chilly, spicy Indian mango pickle (you can skip this step if you wish but it give a special tang to this recipe) ,fried shrimp , mustard oil and salt .

Mix well. Your ol-kochu bhatey is ready, garnish it with fried shrimp and pickle drops.

Ol Kochu Bhatey

Ol Kochu Bhatey

Serve it with hot steamed rice.

For a change you can try this as your sandwich filling or bread rolls or just with flat bread I hope you will like it. This can be a good substitute of mashed potato.