Wednesday, 17 August 2016

Few Handmade ornaments

"আমি লোভী নই, আমি প্রেমিক। সেই জন্যেই আমি তালা-দেওয়া লোহার সিন্দুকের জিনিস চাই নি— আমি তাকেই চেয়েছিলুম আপনি ধরা না দিলে যাকে কোনোমতেই ধরা যায় না।" .....ঘরে বাইরের নিখিলেশের আত্মকথা যেন আমারও মনের কথা ......তাই মার এই হাতে বানানো গয়না গুলো আমার কাছে অমূল্য ............

"I'm not greedy, I'm a lover. Therefore I didn't want things from the safe-lock. I wanted things which can not be taken at all unless it surrender itself" .....Rabindranath Tagore



Wednesday, 10 August 2016

Classic Muri Ghonto (Fish Pulao)


Classic Muri Ghonto (Fish Pulao) 

When I’m in a mood to go back to my roots I try to cook some classic dishes.  
Muri Ghonto is a side dish cooked with rice and fried fish head of rohu or katla (known as maacher matha or muro in Bengali).
This is one delicacy of Bengal cuisine but comparatively easy among the lot of Bengali traditional dishes. Traditionally it goes with hot rice in lunch.


Ingredients:
One fish head of rohu or katla . Rub turmeric powder & salt on it.
Gobindo bhog rice (Aatop Chaal )  – 4 small spoon. Wash the Rice & keep aside
Two big potatoes – cut into small cubes
1 Onion – cut into thin slices
Garlic paste – 2 tea spoons
Ginger paste – 2 tea spoons
Salt & Sugar to taste

Spice for tempering
Dry Red Chilies - 1
Bay leaves – 1
Cardamom-2
Cinnamon – 1 piece
Cloves – 3

Spice for cooking
Garam masala powder (cardamom, cinnamon, cloves) – 1 tea spoon
Turmeric powder– 1 tea spoon
Jeera (cumin) Powder – 1 tea spoon

Water: as required
Mustard Oil : as required

Servings : 3-4 persons  

Procedure:
First heat oil in a Kadai. Fry the fish head well. Then break it into medium pieces by hand.
Next temper the oil with whole garam masala(cardamom, cinnamon, cloves), Bay leaf  and dry red chilli. 
Then fry the onion till brown. Add the potato pieces and keep frying. Add the Gobindabhog rice, fry some more.
Next add Garlic & Ginger paste and all the spices for cooking. Add salt and sugar per taste.
When everything is mixed and fried add some water (just enough to cover everything in the Kadai).
Cover and cook a in low flame till the rice and potatoes are cooked.
Finally add the fish and mix well.

This dish does not have a gravy and of mushy type. So after the cooking is complete , dry out the excess water content in high flame, if any.

Sprinkle some good ghee & garam masala powder on top. The heavenly aroma takes me to where I belong  :-) 





Saturday, 14 May 2016

A very very easy Butter paneer


Ingredients:
250 gm Paneer: Cut into 1" cubes
Onion: 2 medium size
Garlic: 8 to 10 cloves
Tomato : 1 big size : chopped in pieces
Salt & Sugar to taste
Butter : 2 Table spoon 
Tomato sauce / puree : 2 Table spoon
Water : 5 table spoon

Process:
Grind the onion & garlic to a fine paste in a Mixer. Now heat the butter in a shallow non-stick pan. Add the onion- garlic paste and sauté well. When it turned golden brown add the chopped tomato pieces. Cook for 3-5 minutes. Then add the paneer cubes. Add the Tomato sauce / puree and little water. Cover for 3-4 minutes. Then remove the cover and add salt & sugar per taste. Add little water if required and cover for 2-3 minutes more. The Butter paneer is ready to eat. It goes well with roti, paratha or naan. 

Saturday, 14 November 2015

Bags made by my Mom

বিশ্বায়ন পণ্যয়ানের কল্যাণে সব জিনিস যত হাতের মুঠোতে চলে আসছে, আপন জনের ছোঁয়া লাগা ধনগুলো ততই যেন নাগালের বাইরে চলে যাচ্ছে .............বন্ধুরা, এই Bag গুলো আমার মার নিজের হাতে তৈরী ......


















Tuesday, 15 September 2015

Mourola Macher Tok (sweet n sour Mourola fish curry)



আজ সকালে গিন্নীর কিছুই আর ভালো লাগছে না, সবই মনে হচ্ছে পুরনো, সব বাসি. ...."এমন কী আছে যেটা কোনো দিন খাইনি ? অনেক দিন করিনি ? বা কখনই করিনি ? বা কেউ কখনো করেনি ?" মন উতাল পাতাল করা অনেক ভাবনা চিন্তা করে টরে , গিন্নী শেষ মেশ স্বপ্ন আর সাধের ভিতর একটা রফা করেন "মৌরলা টক" দিয়ে ...এটাও পুরোনোই বটে তবু রোজ রোজ তো হয় না....মৌরলা টক খেয়ে, খাইয়ে গিন্নীর আর বার ফের ভালো লাগে পৃথিবীর কোনটি ....'everything old is back as new again' 



Mourola Macher Tok (Sweet n sour Mourola fish curry)


Ingredients:
Mourola fish (Mola carplet / Anchovy fish)
One Sweet potato (optional) : make small cut
Mustard oil : quantity as required
Kalunji seeds (kalo jire)
Dried red chilli (shukno lonka)
Turmeric powder: 1 tea spoon
Red chilli powder: Half tea spoon
Tamarind : Soak the tamarind pods  in hot water. When they become soft, crush and extract the pulp (may use sieve if you want a smoother paste)  
Sugar and salt per taste
 
Process:
Fry the Mourola fish well. Heat the mustard oil in a Kadai. Then add kalunji seeds (kalo jire) and dried red chilli (shukno lonka) in oil. Next add the Sweet potato and stir for some time.
Add some water, turmeric powder, red chilli powder, pinch of salt & sugar and cover the Kadai. Once the potato pieces become soft add the fried fish. Then add the tamarind water.
Bring it to boil and adjust salt & sugar per your taste.
Your dish is ready !!!  Serve cold with hot rice. ….. happy eating J

Saturday, 9 May 2015

Kosha Machh

Few months back I learned to cook this Kosha machh without any water (fish curry) from my Mashi (Mom's sister).

Ingredients:
Katla Machh : 4 to 6 big pieces (preferably gada’r piece)
Mustard oil as per requirement
4 to 5 Onions : thinly sliced
5 medium sized Tomatoes: thinly sliced
10 to 12 cloves of Garlic : crushed
2” long Ginger : in paste form
6 Green Chillies
Turmeric powder
Salt & Sugar to taste
Coriander Leaves (optional)

Process:
Sprinkle turmeric powder and salt over the fish slices. Spread the spices evenly over the pieces by hand. Marinate for at least 15 minutes. Now heat mustard oil in a Kadai and fry the fish pieces one or two at a time. Fry till both side become golden brown.
Next heat mustard oil in a Kadai and when the oil becomes hot add the thinly sliced onions. Fry till they become golden brown. Add garlic and ginger. Stir some more. Add thinly sliced tomatoes, turmeric powder, Salt & Sugar per taste. Keep stirring. Finally add the splitted green chillies. Add little oil if required but no water.  Then carefully place the fried fish pieces into the Kadai. Adjust sugar/salt according to your taste. Then cover the Kadai and simmer for few minutes.
After 5 minutes or so remove the cover and turn the other side of the fish pieces. Then cover again and leave for another 5 minutes.  Once done garnish with coriander leaves and serve hot with plain Rice.