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

Batata Musallam

Batata Musallam is a delightful combination of potatoes with creamy tomato based gravy with some flavorful spices, fresh cream and nut paste. This curry has a rich texture and mouth watering flavor. Goes very well with paratha. 

Ingredients:

1. Potatoes - 4-5 cut into halves or you can use baby potatoes
2. Mustard oil - 3 tsp 
3. Green chillies - 2-3 (chopped) 
4. Turmeric powder - 1/2 tsp 
5. Cumin seeds - 1/2 tsp
6. Onions - 1 cup (finely chopped)
7. Ginger garlic paste - 1 tsp
8. Salt to taste
9. Kasuri methi - 1/2 tsp
10. Fresh cream - 2 tsp
11. Coriander leaves
12. Raisin (optional)

For the masala paste

1. Tomatoes - 3-4 roughly chopped
2. Dry red chillies - 2
3. Soaked cashew and almonds 
4. Turmeric powder 1/2 tsp
5. Kashmiri red chilli powder 1 tsp
6. Cumin powder 1 tsp
7. Coriander powder 1 tsp
8. Garam masala powder 1 tsp

Process:

1. For the masala paste, grind all the mentioned ingredients to a smooth paste, keep aside.

2. Deep fry the potatoes in hot oil until light brown and keep aside.

3. Heat oil in the same pan and add cumin sees, onions and sauté for 2-3 minutes. Add chopped green chillies and ginger garlic paste and sauté for few seconds. 

4. Now add the prepared masala paste, mix everything and cook for 2 minutes on low medium heat stirring occasionally.

5. Add fried potatoes, salt to taste, karuri methi and 1 cup of hot water. Mix well, cover and cook for 2-3 minutes on low heat.

6. Add raisins, fresh cream and coriander leaves and cook for a minute. You can add one tsp of ghee on top to finish with (optional)

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

Tetor Dal (Bitter Gourd cooked with Moong Dal)

Tetor Dal or Bitter gourd cooked with moong dal is a light lentil stew and it is a quintessential Bengali dish. Very popular during summer seasons. Bitter gourd is known to cleanse your palate and this stew is super ideal to detox your tummy. A very light lentil stew to enjoy your summer meals.

Ingredients:

1. Moong Dal (yellow lentil) - half cup
2. Bitter gourds - 1 big size or 2 medium 
3. Green chillies - 2 or as per taste
4. Turmeric powder - 1/2 tsp 
5. Salt as per taste
6. Dry red chillies - 2
7. Cumin seeds - 1/2 tsp
8. Nigella seeds (kalonji) - 1/2 tsp
9. Ginger paste or grated - 1/2 tsp
10. Coriander leaves 
11. Mustard oil

Process:

1. Wash and cut the bitter gourds into thin circles. Sprinkle with salt and turmeric powder, mix well and keep aside for 10-15 minutes. It will help to soften the bitter gourd.

2. Wash dal few a times and cook with salt. 

3. In a heavy bottom pan add mustard oil and heat enough until you see smoke coming out. Add the bitter gourds, cover and cook for 4-5 minutes and remove them. Now in the same pan, add little more oil, dry red chillies, cumin seeds and nigella seeds and give a stir as it will start to sizzle soon. 

4. Add the boiled dal and turmeric powder. Adjust salt and water as per consistency. Add  green chillies, grated ginger and stir it around. Simmer for 5 minutes, add half tsp of ghee (optional) and chopped coriander leaves to garnish with. Serve hot with steamed rice.

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

Chicken Cutlet / Chop

Rainy season comes with a lot of cravings. Good food is wise medicine and can save you from a lot of infections that commonly affect the digestion system in the rain. Moreover, home made foods are always the BEST, isn't it? 

Lets make these tasty and tempting Chicken Cutlets, the simplest chicken recipe for monsoon cravings. These cutlets are perfect for parties or any get-togethers. And you can either shallow fry them or air fry (as per your wish). 

Ingredients:

1. Minced chicken - 200 grams
2. Onion - 1 finely chopepd
3. Garlic - 1/2 tsp fine chopped
4. Green chillies - 2 or as per taste
5. Turmeric powder - 1/2 tsp 
6. Meat Masala powder - 1/2 tsp 
7. Kashmiri red chilli powder - 1/2 tsp 
8. Salt as per taste
9. Ginger paste - 1/3 tsp
10. Coriander leaves 
11. Potatoes - 2 (boiled and mashed)
12. Bread crumbs - for coating
13. Oil - for shallow fry

Process:

1. Heat oil in a pan, add Chopped garlic and chillies, sauté for a minute and add the minced chicken. Cook for 3-4 minutes and then add chopped onion, and powder spices. Mix everything properly and cook for another 2-3 minutes. Add ginger paste, mix well, cover and cook till chicken is done properly. Remove from heat, add coriander leaves and let the mixture cool down. 

2. In a mixing bowl, add the chicken mixture, boiled potatoes and bread crumbs. Mix everything together. 

3. Make small balls from the chicken mixture and shape them into cutlets or chops (cylindrical shapes) whichever you wish to. 

4. In a small bowl, add one egg and pinch of salt, mix well. Once all the cutlets are ready, dip them (one by one) into the egg mixture and carefully roll them in bread crumbs. You can also keep these chicken cutlets in fridge for frying later.

5. Heat oil in a frying pan and shallow fry both the sides until they turn golden brown. Drain the cutlets on kitchen towel and repeat the same process for the remaining cutlets. SERVE hot with tomato ketchup.

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