Tomato Khejur Chutney

Bengali Style Tomato Khejur Chutney is a sweet and savory chutney full of flavors. No Bengali feast is complete without this simple chutney. it's very easy to make and gets ready in just 20 minutes. This chutney is a popular side dish which is also an integral part of Durga Puja Bhog along with the special khichuri and other divine dishes.

Ingredients:

• Mustard oil - 1 tsp 
• Tomatoes - 2-3 finely chopped
• Cherry tomatoes - 8-10 (optional)
• Dates - 8-10 (pitted and chopped)
• Panchforon  - 1 tsp
• Dry Red chili - 2
• Bhaja moshla - 1 tsp
• Turmeric powder - 1/2 tsp
• Salt to taste
• Jaggery powder - 2 tsp

Process:

1. Heat mustard oil and add dry red chili along with panchforon, when they start sputtering, add chopped tomatoes and dates. Add salt and turmeric and sauté on low heat till the tomatoes reduces. 

2. Add jaggery powder and raisins and cook for 4-5 minutes or till the chutney comes to a boil. 

3. Adjust the sweetness and finally sprinkle the bhaja moshla and get the chutney off the heat. 

4. Cool to room temperature before serving. 

P.S. The recipe video is there on my Instagram and Youtube pages. Do check it out @romisrecipe

Shorshe Begun ~ Popular recipe from Bengali Cuisine

Shorshe Begun is a very popular recipe from Bengali cuisine, one such dish that is creamy, light and full of flavour. Shorshe meaning mustard seeds are a prevalent part of Bengali cuisine, and Bengalis love to cook with MUSTARD Oil. The pungent flavour of mustard works brilliantly in curries with vegetables. 

Ingredients:

• Mustard oil - 2 tsp for cooking and 1 tsp to use raw to finish the dish
• Eggplant / Brinjal / Begun - 4-5 medium size (cut lengthwise)
• Mustard seeds 2-3 tsp
• Onions - 2 (sliced)
• Green chilies - 2-3 
• Turmeric powder - 1/2 tsp
• Salt to taste

Process:

1. Soak mustard seeds in water for an hour. Drain the water and add 1 green chili, and make a smooth paste.

2. Cut the brinjals into lengthwise pieces, add salt and turmeric and coat well.

3. In a pan, add mustard oil and fry the brinjal pieces for 2 minutes each side turning lightly brown. Remove from oil and keep aside.

4. Add onions and salute for few minutes, and add the mustard paste along with salt and turmeric. Also add a splash of water. Mix well and cook for 2 minutes on high heat and then simmer for a minute.

5. Now add the fried brinjals in the mustard gravy and simmer over on low heat, covering with a lid for 3-4 minutes. Stir half way through cooking. Spread one tsp of raw mustard oil once done to enhance the taste.

6. Serve hot with steamed rice and dal. On my plate, its rice, dal, alu bhaja and shorshe begun.

P.S. The recipe video is there on my Instagram and Youtube pages. Do check it out @romisrecipe

SANDESH ~ A Traditional Bengali sweet

SANDESH is a traditional Bengali sweet, made specially during Lokkhi pujo. In Assam, Odisha, and parts of Bengal, Lokkhi puja is performed on Ashvin purnima day on the month of Ashvin, the full moon day following Bijaya Dashami and Durga puja. Devotees believe that the happier Lakshmi is during her visit, the more she blesses the family with health and wealth. During this festival, we prepare narkel er naru (coconut laddu), til er naru (sesame ladoo), Muri r mowa (puffed rice ladoo), narkel er sandesh (coconut barfi) and many other items and offer it to Maa Lokkhi. Today I have made "Kheer'er Sandesh"

Ingredients:

• Mawa / Khoya (Kheer) - 200 gram OR you can make kheer at home also by reducing the milk
• Powdered sugar - 1/2 cup
• Milk powder - 1/2 cup
• Cardamom powder - 1/2 tsp
• Ghee - 1 tsp
• Sandesh moulds

Process:

1. Add mawa to frying pan and keep stirring on low flame, it will melt totally. Add sugar and let the sugar dissolve completely.

2. Now add milk powder and cardamom powder. Mix gently, switch off the flame and let it cool down to room temperature.

3. Grease your palm with ghee as well the moulds. 

4. Tear a small portion of the prepared mixture and gently press over the mould. Shape accordingly pressing gently with your fingers as shown in the video. (ref - Instagram and YouTube). 

5. De-mould the sandesh and keep on a plate. Repeat the same process for the remaining mixture. Allow the sandesh to set, at least for 2-3 hours. 

P.S. The recipe video is there on my Instagram and Youtube pages. Do check it out @romisrecipe

Ghugni ~ An Iconic Bengali snack

Ghugni is a curry made of white peas or chickpeas. Different variations of this dish use different types of peas, such as black gram, green peas or white peas. Ghugni is often served with luchis as breakfast or kachoris in the roadside tea stalls. It is very popular amongst all the other street foods in Kolkata. This white chickpeas ghugni is often made during Durga puja or any other festival times in Bengali households. Ghugni is widely enjoyed as a spicy and tangy evening snack and most beloved one for Bengalis. 

Ingredients:

• White peas - 1 and 1/2 cup (200 gram)
• Mustard oil - 2 tsp
• Ghee - 1 tsp
• Cinnamon - 1 inch stick
• Cardamom - 2 crushed
• Clove - 3-4
• Bay leaves - 2
• Dry red chili - 2
• Cumin seeds - 1 tsp
• Tomato - 1 (finely chopped)
• Onion - 2 (finely chopped)
• Ginger and green chili paste - 1 tsp
• Turmeric powder - 1/2 tsp
• Cumin powder - 1/2 tsp
• Coriander powder - 1/2 tsp
• Kashmiri red chili powder - 1/2 tsp
• Coconut - cut into slices
• Salt to taste
• Sugar - 1/2 tsp
• Bhaja masala - 1/2 tsp
• Tamarind pulp / puree - for garnishing

Process:

1. Rinse and soak the white peas over night. Then boil them adding water and salt. The Peas should be soft but remain unbroken. Once done, strain the dal and reserve the water for later.

2. Heat oil in a small pan and add the coconut slices and fry until they are golden brown. Remove and keep aside. 

2. Now in a kadhai, add mustard oil and ghee, once hot, add dry red chili, bay leaf, cardamom, clove, cinnamon and cumin seeds. Once they stars crackling, add onions and fry for few minutes. 

3. Add the ginger and green chili paste along with tomatoes and cook until tomatoes are soft. Meanwhile make a paste of all the powdered spices adding water and add it to the pan. Mix everything and fry until the smell of raw spices are gone. Add a splash of the reserved water and continue frying. Once the spices have started releasing the oil, add the boiled peas and fold it with the spices and cook for 2 minutes. 

4. Add salt and sugar and bubble on high heat for about 3-4 minutes until the curry loses its watery consistency. Add fried coconut and bhaja masala and give it a good mix. Remove from heat, cover and let it rest for 2 minute before serving. 

5. While serving, add chopped onion, green chilies and tamarind puree/pulp. Serve hot. 

P.S. The recipe video is there on my Instagram and Youtube pages. Do check it out @romisrecipe

CHANAR JILAPI

CHANAR JILAPI is a very popular Bengali sweet from India's eastern state of West Bengal. This is an Indian sweetmeat made with fresh cottage cheese from full cream milk, adding few more ingredients and shape into a "knot" followed by deep frying and soaking in sugar syrup. This is very popular Bengali sweet and can be found at any Bengali sweet shops in Kolkata. 

Bijaya Dashami ~ as the name suggest, "Durga Puja" is dedicated to Maa Durga and on the day of Dashami, we offer various types of misti to Maa before she returns back to her home. Dashami is the end of Durga Puja and according to Hindu mythology, on this day after a battle lasting over 9 days, we celebrate the victory of good over evil.

Ingredients:

• Full cream milk - 1 liter
• White vinegar or lemon juice - 2 tsp
• Baking powder - 1 tsp
• Powdered sugar - 1 tsp
• Milk Powder - 2 tsp
• Corn flour - 1 tsp
• Ghee - 2 tsp
• Maida - 3 tsp
• Food color - 1/2 tsp (optional)
• Sugar for sugar syrup - 1 and 1/2 cup
• Water - 1 cup
• Green cardamom pods - 3-4
• Saffron strands

Process:

1. Boil the milk and add vinegar or lemon juice. Once the milk curdles up, drain the content through a clean muslin cloth. Tie the cloth and hang it for 2 hours so that the water completely drains away. 

2. Transfer the cottage cheese to a bowl and add all the mentioned ingredients (Maida, corn flour, powdered sugar, milk powder, baking powder and ghee. You can add food color also. Knead it well until the mixture turns into a smooth dough. 

3. Take out small portions of dough, roll out long ropes out of the balls and swirl them up in the form of jalebi / jilapi / jilipi (as you say). 

4. Heat ghee or vegetable oil in a kadhai on medium heat. Once the oil / ghee is sufficient hot, deep fry these prepared jilapis in batches. Keep aside.

5. For making the sugar syrup, in a pan add sugar and water and boil it until you get the desired consistency. Add crushed cardamom and saffron strands. It should not be a very thick in consistency. Once the syrup is ready, remove from the flame and soak the fried jilapis in the syrup for few minutes. 

P.S. The recipe video is there on my Instagram and Youtube pages. Do check it out @romisrecipe

Basanti Pulao

Basanti pulao, also known as Mishti Pulao, is a Bengali delight that is made during the auspicious occasion of Durga Puja or Bengali New Year. A gragrant rice dish along with the goodness of raisins and cashew nuts give a royal touch to this Pulao recipe. Unique flavours with a sugary touch makes this dish a must try at home. Can be served with Dum Aloo, Chicken curry or Mutton Kosha or any other rich curry. 

Ingredients:

• Gobindo Bhog rice (you can use Basmati rice also) - 1 cup
• Ghee - 2 tsp
• Turmeric powder - 1/2 tsp
• Cinnamon 
• Cardamom - 3-4 crushed
• Bay leaves - 2
• Cashew nuts - 15-18
• Ginger - 2 tsp (grated)
• Salt as per taste
• Sugar - 1 tsp
• Green chilies - 2-3
• Raisins - 10-12
• Hot water - 2 cup

Process:

1. Wash, drain and let the rice dry. Add chopped ginger, cinnamon, cardamom, turmeric powder and ghee. Mix well, cover and rest for at least one hour. 

2. Heat ghee in a kadhai, add bay leaves and cashew nuts and roast for a few seconds. Add the marinated rice and cook on low heat for 3-4 minutes.

3. Add hot water, few raisins, salt as per taste and mix well. Cover and cook for 4-5 minutes on low medium heat. Check if the rice is cooked properly and add sugar and green chilies. Cook again for another 1-2 minutes, stirring occasionally. 

4. Check if rice is done properly. Remove from flame and let it rest for 30 minutes before serving. 

P.S. The recipe video is there on my Instagram and Youtube pages. Do check it out @romisrecipe

BHUNA KHICHURI

BHUNA KHICHURI is a pure Bengali delicacy. Bhuni or Bhuna stands for frying. We fry both moong dal and rice along with other minimal spices and the end result is non-sticky pulau-like khichuri. It is the texture that matters in the case of this particular type of khichuri. Both rice and lentil must be well-cooked yet in shape, not broken. This is so popular amongst we Bengalis and a must to prepare during Durga puja. This authentic Bengali delight adds soul to the special Durga Puja Bhog. This is served along with various types of Bhaja-Bhuji (fried vegetables) and Labra (another delicious amalgamation of veggies slow cooked to perfection with a dash of panch phoron). We have enjoyed bhuna khichuri with Begun bhaja and Misti Kumro bhaja.

Ingredients:

• Moong dal - 3/4 cup
• Gobindo Bhog rice (you can use Basmati rice also) - 1 cup
• Ghee - 2 tsp
• Bay leaves - 2
• Dry Red Chilli - 2
• Cumin seeds - 1 tsp
• Cashew nuts - 10-12
• Ginger and green chili paste - 2 tsp
• Salt as per taste
• Turmeric powder - 1/2 tsp
• Roasted cumin powder - 1/2 tsp
• Sugar - 1 tsp
• Green chilies - 2-3
• Raisins - 10-12
• Water - 2 cup
• Freshly grated coconut - 1 tsp (optional)
• Cardamom powder - 1/2 tsp

Process:

1. Dry roast the moong dal till it turns golden brown. Wash and drain the dal, keep aside.

2. Heat ghee in a kadhai, add bay leaves, dry red chilies and cumin seeds, roast for 2-3 seconds. Add cashew nuts and roast for a minute. 

3. Now add rice and moong dal along with ginger chilli paste and all the powder spices. Mix well and keep on cooking on low medium flame for 4-5 minutes.

4. Add raisins, green chilies and 2 cups of water (2 cups of water is for 3/4th cup of moong dal and 1 cup of rice). Add grated coconut. Mix, cover and cook on medium flame for 3-4 minutes or until both rice and dal is completely done. 

5. Add cardamom powder to finish with. Serve hot with labra, or any bhaja. 

P.S. The recipe video is there on my Instagram and Youtube pages. Do check it out @romisrecipe

Moong Fulkopir Ghonto || Cauliflower and Moong Dal Curry

Moong Fulkopir Ghonto or Cauliflower Moong dal curry is a comforting side dish recipe which is also easy to prepare. This is an old recipe that is passed on from generations in my family. I have learnt this from my Pishimoni (Paternal aunty), it tastes heavenly when served with rice, however you can enjoy it with roti or paratha as well. In our family, this recipe is known as "Niramish Murighonto" where we use cauliflower instead of fish head, hence this is the niramish version of murighonto.

Ingredients:

• Cauliflower - 1 medium
• Moong dal - 1/2 cup
• Turmeric powder - 1 tsp
• Salt to taste
• Sugar - 1/2 tsp
• Ginger - (grated or paste) - 1 tsp
• Green peas (optional)
• Green chilies - 5-6
• Oil - 2 tsp
• Cardamom powder
• Ghee - 1 tsp

Process:

1. Dry roast the moong dal till it turns golden brown. Wash and drain the dal and boil with water and salt. Cook for 7-8 minutes till dal is 80% done. Drain the water and keep aside.

2. In a small bowl, add all the powder spices and mix well adding water. Keep the paste aside.

3. Heat mustard oil and add cauliflower florets, add salt and turmeric powder and fry till they become tender and light golden in color. Remove from oil and keep aside.

4. in the same kadhai, add little more oil and add bay leaves, panchforon, ginger paste, green chilies and the prepared spices paste. Mix well and cook for 2-3 minutes on low medium flame.

5. Add fried cauliflower florets and sprinkle supar and give it a good mix. Keep on cooking on low flame for 4-5 minutes. Now add the boiled moong dal and cook for another 4-5 minutes, covering with a lid. You can add green peas (optional) also. Add a splash of water to it if the gravy is getting dry, ensuring it should not turn mushy.

6. Adjust the seasoning. Add cardamom powder along with a dollop of ghee to finish with. Serve hot with rice.

P.S. The recipe video is there on my Instagram and Youtube pages. Do check it out @romisrecipe

KATLA Maach'er Kalia

KATLA MACHER KALIA - "Machh-E-Bhat-E-Bangali" this bengali term is so perfect with this menu, along with piping hot rice, macher kalia is just an unbeatable combination for any Bengali who loves eating fish. Kalia is a simple delectable Bengali fish curry which is prepared with Rui (Rohu) or Katla (Catla carp) fish in simple spices. Kalia is a most popular dish from the Bengali Biye Bari menu (Wedding food menu), or any other special occasion menu. 

Ingredients:

• Katla Fish - 1 kg (7- 8 pieces)
• Salt to taste
• Turmeric powder - 1/2 tsp
• Onions - 2-3 big (paste)
• Tomato - 2 (paste)
• Mustard oil 
• Green chilies - 4-5 or as per taste
• Ginger paste - 1 tsp
• Dry red chilies
• Bay Leaves
• Cardamom 
• Cinnamon
• Clove
• Cumin seeds - 1/2 tsp
• Cumin powder - 1/2 tsp
• Coriander powder - 1/2 tsp
• Kashmiri Red chilies - 1/2 tsp
• Yogurt - 1/2 cup
• Raisin 
• Hot water
• Fresh Coriander leaves for garnishing (optional)

Process:

1.

P.S. The recipe video is there on my Instagram and Youtube pages. Do check it out @romisrecipe

BEGUNI

Beguni is a quintessential Bengali dish. It is made of eggplant / brinjal / begun, which is sliced and dipped in gram flour batter before being either fried or deep fried in oil. This is one of the most simple and popular "Telebhaja" (snacks fried in oil) loved all over Bengal and in many parts of eastern India. During Durga puja, this is offered to Maa Durga, along with khichuri bhog. When we talk about "Bengali Adda" (An informal meeting or conversation), during any fine evening, Beguni and Cha (tea) are a must to continue the Adda.

Ingredients:

• Brinjal - 3-4 medium size 
• Besan / Gram flour - 2 and half tsp
• Rice flour - 1 tsp
• Turmeric powder - 1 tsp
• Kashmiri Red Chili powder - 1/2 tsp
• Salt to taste
• Kalonji / Kalo jeere / Nigella seeds - 1/2 tsp
• Water to make the batter
• Black salt or chat masala for seasoning
• Oil for deep frying

Process:

1. Cut the brinjals into 3 mm thin slices. The slices should not be too thin or thick. Slice uniformly to ensure even cooking.

2. In a bowl, mix all the ingredients. Add water and beat it to a smooth and lump free batter.

3. Heat oil in a kadhai for deep frying. Once it starts smoking, dip brinjal slices in the batter and gently lover it into the oil. Wait for 5-6 seconds and then flip it. Fry both the sides evenly on medium heat for about 2-3 minutes. Once it turns to golden in color, remove from oil and serve hot with a sprinkling of black salt or chat masala.

P.S. The recipe video is there on my Instagram and Youtube pages. Do check it out @romisrecipe

MURIGHONTO

MuriGhonto is a signature dish in Bengali cuisine which originated in the land of rivers during the early days of the ancient trade routes. It is a spicy fish head stew cooked with gobindobhog rice and slowly braised in a melange of spices and aromatics. The word 'Muri' stands for the fish head and 'Ghonto' means mushy curry. A perfect side dish with piping hot steamed rice. Muri ghonto itself is a very flavoured dish and you really don't need anything else along with this combo. Usually people use the body of a fish for consumption and throw away its head, but the reality is that the head of the fish is much more nutritious than the body of the fish. A fish head is rich in vitamins, minerals and healthy fats. 

Ingredients:

• Fish head of rohu or katla (cut into two pieces) 
• Gobindo bhog rice - 1/2 cup (washed and drained)
• Onions - 2 (finely chopped)
• Tomato - 1 (chopped)
• Ginger paste - 1 tsp
• Mustard oil - 2 tsp 
• Green chillies - 4-5
• Clove
• Cardamom
• Cinnamon
• Bay leaf
• Turmeric powder - 1/2 tsp 
• Cumin powder - 1/2 tsp
• Coriander powder - 1/2 tsp
• Kashmiri Red chilli powder - 1/2 tsp
• Salt to taste
• Dry red chilli - 2 
• Garam masala powder - 1/2 tsp
• Potatoes - 2-3 - cut into halves (optional) 
• Ghee - 1 tsp

Process:

1. Marinate the fish heads with salt and turmeric powder. Heat oil in a frying pan and fry the heads (both the sides) until golden brown. Keep aside.

2. In the same oil, add the potatoes with salt and turmeric and fry until golden brown. Keep aside.

3. Now, in a heavy bottom kadhai, add a little oil and add the soaked rice and roast till it turns to light brown. Keep aside.

4. Add little more oil in the same kadhai, and temper with bay leaf, cinnamon, cardamom and clove. Stir for a minute and allow them to release the aroma. Now add onion paste and ginger paste. Saute for 2-3 minutes and add tomatoes. Add all the powder spices and give it a good mix. Continue to cook till oil starts to separate from the masala. 

5. Add fried gobindo bhog rice, fried potatoes and green chillies. Mix gently and cook for further 5-6 minutes on low medium heat. Add half a cup of hot water. Cover with a lid and continue to cook till the rice is done.

6. Once the rice is done, add fish heads and continue to cook for 2 more minutes. Lastly add  ghee and garam masala powder. Serve hot.

P.S. The recipe video is there on my Instagram and Youtube pages. Do check it out @romisrecipe

Daal'er Borar Dalna || Lentil Fritters curry

Daal'er Borar Dalna is a Bengali traditional dish.  Lentil fritters soaked in tomato based gravy with fried potatoes and spices are very flavorful and yummy. My mother used to cook this curry really well. This delicious and mouthwatering dish is very famous in Assam as well as in West Bengal. This dish is perfectly best option when you want to eat or cook something really special on a pure veg day. You can make this dish with chana dal or motor dal also. I have used masoor dal only. 

Ingredients:

1. Masoor Dal 1/2 cup
2. Potato - 1 (cut in cubes)
3. Onion - 1 big 
4. Tomato - 1 big 
5. Ginger - 1 inch
6. Green chilli - 2
7. Bay leaf - 2
8. Dry red chilli - 1
9. Turmeric powder - 1/2 tsp
10. Salt to taste
11. Cumin powder - 1 tsp
12. Coriander powder - 1 tsp
13. Garam masala powder - 1/2 tsp
14. Ghee - 1 tsp
15. Refined oil
16. Panch phoron - 1/2 tsp

Process:

1. Wash and soak 1 cup of masoor dal in enough water for 2-3 hours and discard water. Add soaked dal to the grinder and make a smooth paste. Add chopped green chilies, salt and turmeric and mix well.

2. Heat oil and start frying small balls of the prepared dal paste, in low flame. Continue this until the entire paste is done, keep the fritters in kitchen tissues. In the same oil, fry the cube potatoes and keep aside.

3. In the same kadhai, add bay leaves, and cumin seeds, once the aroma comes out, add the chilli and ginger paste along with tomatoes and saute in low heat for few minutes. Add all the powder masalas one by one. Add salt as per taste. You can add a little water and cover the kadhai with a lid and allow to cook for 2 minutes. 

5. Add fried potatoes and cook in low hear for another 2-3 minutes, until the potatoes are done. Add 1 and half cup of water and cover with a lid, let it cook for 2 minutes.

6. Now, add the Fritters / Daler bora and let it boil in the gravy for 2 minutes, do not use the lid this time. Add ghee and fresh chopped coriander leaves (optional) before switching off the gas. Serve hot with rice or pulao. We have enjoyed with peas pulao.

P.S. The recipe video is there on my Instagram and Youtube pages. Do check it out @romisrecipe

Kumro Bhaja || Pumpkin Fry

PUMPKIN FRY or MISTI KUMRO BHAJA is an authentic Bengali style recipe. This is very common in Bengali meals, especially in autumn and winter, The ripe sweet pumpkin (mishti kumro) is in season starting September and it starts making appearances everywhere. We love to have this bhaja along with pulao, dal bhat or khichuri. Today I made this and served it along with Basanti pulao.

Ingredients:

• Pumpkin - 1 (cut into 1.5 cm thick slices)
• Oil for frying (I have used TAWA this time, hence very less oil is used, however you can do deep fry too)
• Salt 
• Turmeric powder - 1/2 tsp
• Red Chili Powder - 1/2 tsp
• Sugar - 1/2 tsp

Process:

1. Marinate the pumpkin pieces with salt, turmeric powder, red chili powder and sugar, cover and keep aside for 15 minutes.

2. Remove the excess water from the pieces and pat dry.

3. Brush oil in the tawa, and keep placing the pumpkin pieces one by one, do not over crowd the tawa. Flip and cook until golden brown.

P.S. The recipe video is there on my Instagram and Youtube pages. Do check it out @romisrecipe

KOLAR BORAR PAYESH (Payesh with Banana & Grated Coconut Fritters)

Kolar Borar Payesh or Kheer made by adding Banana and grated coconut Fritters)

A quintessential Bengali style payesh is made with full fat milk, rice, sugar or jaggery, cardamom, dry fruits and nuts. It is impossible to imagine any auspicious occasion in Bengali households without a homemade payesh.

This is one of the heirloom recipe of the Thakur Bari. I have tried to recreate this recipe and trust me it tastes heavenly. Not a very difficult recipe though. Most of the bengali's love payesh as well kolar bora. Its just making the kheer with the usual process, then making the banana coconut fritters  and dipped in that kheer or payesh. Super tasty and full of flavour.

Ingredients:

(For the Banana fritters)

• Banana - 2 ripe
• Grated coconut - 1 cup
• Maida - 1/2 cup
• Jaggery (grated or syrup) - If you can use nalen gur, it would enhance the taste.
• Oil for frying

(For the Payesh)

• Gobindo Bhog chal - 1/2 cup
• Milk - 1 liter 
• Cashew nuts 
• Raisins
• Jaggery
• Crushed Cardamoms
• Bay leaf

Process:

1. In a bowl, mash bananas, add coconut and maida along with jaggery powder. Give it a good mix ensuring there is no lumps. You can add a little water to get a thick batter like consistency.

2. Heat oil for deep frying and keep on ladleful of batter to the hot oil and fry till the fritters are golden brown. Repeat the same process and make all the fritters. Keep aside on kitchen towel.

3. For making the payesh, soak rice in water for 10-15 minutes, drain and let it dry. Boil milk in a heavy bottomed pan, add bay leaves and cardamom. Cook over on medium heat for 15 minutes, stirring occasionally.

4. Add the rice and cook on medium flame, till the rice is perfectly done. Add cashew, raisins and let the milk simmer for 4-5 more minutes. 

5. Now add the banana fritters and cook for 2 minute on medium flame. Remove from the heat.

6. Add jaggery syrup of grated jaggery (which ever you are using) and keep on stirring continuously until the jaggery is completely dissolved. Allow to cool down and serve.

P.S. The recipe video is there on my Instagram and Youtube pages. Do check it out @romisrecipe

Pomfret Shorshe (Pomfret fish cooked with mustard paste)

Pomfret shorshe is an authentic Bengali recipe which is made with pomfret fish along with mustard paste. This is one of the easiest fish recipes with minimal ingredients. Mustard oil and mustard paste along with poppy seed paste are the main ingredients that makes this Pomfret Shorshe tastes heavenly when served with steaming hot rice.  

Ingredients:

• Pomfret fish  - 6-7 pieces (medium size)
• Onions - 1 (finely chopped)
• Poppy seeds or posto - 2 tsp
• Mustard seeds - 2 tsp
• Mustard oil - 2 tsp 
• Green chillies - 4-5
• Turmeric powder - 1/2 tsp 
• Red chilli powder - 1/2 tsp
• Salt to taste
• Dry red chilli - 2 

Process:

1. Soak mustard and poppy seeds in water for about 20-30 minutes. Remove from water, add two green chillies and blend to a paste, keep aside.

2. Wash and clean the fish pieces, and marinate with turmeric, salt and red chilli powder and keep aside for 10 minutes. 

3. Add mustard oil in a frying pan and shallow fry both the sides of the fish pieces on low medium flame for a minute, remove from oil and keep aside. 

4. Heat mustard oil and add dry red chillies and onions and fry till the onions are soft and translucent. Add mustard poppy paste, powder spices and half cup of water. Give it a good mix and let it cook for 2 minutes on low flame. 

5. Finally add one tsp of mustard oil on top (totally optional). Serve hot with steamed rice.

P.S. The recipe video is there on my Instagram and Youtube pages. Do check it out @romisrecipe

Narkel diye Cholar Dal (Bengali Chana Dal with Fried Coconut slices)

Narkel diye Cholar Dal, also known as split Bengal Gram with Fried Coconut, is a traditional, no onion no garlic Dal recipe that is widely popular in Bengali cuisine. This delicious Dal is usually served with Luchi or Parota (Paratha) along with some sweets as side dish. 

I always feel that I could never match the cooking skills of my Pishimoni and Kakimoni (aunty), both of whom were adept at preparing vegetarian recipes. Whereas I can prepare a comforting non-vegetarian recipe in no time, it takes me much longer to prepare vegetarian recipes. Cooking especially no-onion no-garlic is always a challenge for me. But there are few recipes that I love to cook and they are purely vegetarian recipes, Cholar dal with narkel is one of my favourite recipes.

Ingredients: 

• Cholar Dal - 1 and half cup (soaked) 
• Coconut - sliced into small pieces
• Cashew nuts - 10-12
• Raisins - a few
• Cardamom pods - 3-4 (crushed)
• Cinnamon sticks -2
• Bay leaf - 2
• Dry Red Chillies - 2
• Ginger - 1 tsp (grated or paste)
• Panchforon - 1 tsp
• Turmeric powder - 1/2 tsp
• Salt to taste 
• Sugar - 1/2 tsp
• Vegetable oil (Or mustard oil) - 3 tsp 
• Green chillies - 4-5 
• Dry red chilli - 2 
• Cardamom powder - 1/2 tsp
• Ghee - 1 tsp

Process:

1. Wash and soak cholar dal for at least 1-2 hours. Add on a pressure cooker with 2 cups of water, salt, turmeric and crushed cardamom pods. While cooking ensure that the dal does not become to mushy.

2. Add ghee on a small frying pan and shallow fry coconuts, cashew nuts and raisins separately until light brown. Keep aside. 

3. Now heat oil on a heavy bottomed kadhai, add bay leaves, red chillies, panchforom and allow to splutter. Add grated giner, mix well and allow 2 minute to release the aroma. 

4. Now add the boiled dal and simmer for 3-4 minutes on low medium heat. Add green chillies, fried coconut, cashew nuts and raisins, cardamom powder, sugar. Give it a good mix. Cover and cook for 2-3 more minutes on low flame. Check the salt and adjust as per taste. 

5. The dal is meant to have a thick consistency. Add a spoonful of ghee to finish with. 

6. Serve with Luchi and any misti of your choice. You can add Begun bhaja also as a side dish. 

P.S. The recipe video is there on my Instagram and Youtube pages. Do check it out @romisrecipe

Peyajkoli Posto or Spring onions with poppy seeds paste

Peyajkoli posto or Spring onions with poppy seeds paste - A typical Bengali Kitchen scene can't be imagined without Peyajkoli or Onion flower stalk. This seasonal green is a favourite among the local.s With a distinct taste and flavour, peyajkoli becomes a staple in preparing an array of native dishes. The sweetness of spring onions and caramelized onions, it tastes heavenly when served with steaming hot rice. 

Durga puja or Sharodotsav, is an annual Hindu festival originating in the Indian subcontinent which reveres and pays homage to the Hindu Goddess Durga, and is also celebrated because of Durga's victory over Mahishasura. During this time of the year, we (Bengali's) celebrate Maa Durga's home coming with her childrens and every day is a festival for us, with lots of foods, Dhaaker awaj, Shonkho, Ghonta, Dhunuchi, pandal hopping and most importantly "Jomiye Adda"!! 

Durga Puja is right around the corner and we all have started preparing many foods and planning for this festival time, which we keep on waiting for the entire year. I am sharing a few of our favourite bengali cuisines (both veg and non-veg) on my page along with detailed recipe. For the recipe video you can check my Instagram or YouTube channel. [@romisrecipe]

Ingredients: 

• Spring onions - 2 bundles 
• Onions - 2 (finely chopped) 
• Poppy seeds or posto - 2 tsp 
• Mustard oil - 3 tsp 
• Green chillies - 4-5 
• Turmeric powder - 1/2 tsp 
• Red chilli powder - 1/2 tsp 
• Roasted Cumin powder - 1/2 tsp 
• Salt to taste 
• Panchforon - 1/2 tsp 
• Dry red chilli - 2 

Process: 

1. Soak poppy seeds in water for about 20-30 minutes. Remove from water, add two green chillies and blend to a paste, keep aside. 

2. Cut spring onions into 3 inch long pieces and keep aside. 

3. Heat mustard oil in a kadhai, add dry red chilli and panchforon and allow to splutter. 

4. Add chopped onions and fry till the onions are soft and translucent. 

5. Now add spring onions and all the powder spices. Cook over on medium flame till spring onions are tender. 

6. Its time to add posto paste, mix well and cook for another 2-3 minutes. Add half a cup of water if its getting dry 

7. Finally add one tsp of mustard oil. Serve hot with steamed rice.

P.S. The recipe video is there on my Instagram and Youtube pages. Do check it out @romisrecipe