Saturday, 23 February 2013

Fish Paturi

Paturi is a very traditional Indian, particularly Bengali recipe. Paturi means something wrapped by leaves. Generally banana leaves are used to make paturi for its aroma. Leaves of bottle gourd are also used to make paturi. The main difference is bottle gourd leaves are also eatable but banana leaves are not eatable. Even though Bhetki Paturi is most popular, many people love Hilsa Paturi also.

Bhetki macher paturi, baked fish wrapped in banana leaf
Fish Paturi
Fish Paturi - Ingredients:
Bhetki fillet - 4 pcs
Coconut paste – 4 tbsp
Mustard paste – 2 tbsp
Turmeric powder – 1 ½ tbsp
Mustard oil – 4 tbsp
Salt – as per taste
Green chilli – 4 pcs
Banana leaves – 4 pcs (10”x10”)

Fish Paturi - Preparation:
At first clean the fish and dry it for some time. In a bowl make a smooth paste of coconut, mustard, turmeric powder, salt and mustard oil. Place the fish pieces in the mustard mixture and coat them well with the paste. Now blanch the leaves so that it does not tear easily. Brush the leaves lightly with oil. Now place the fish pieces in each of the leaves along with a green chilli. Fold the leaves properly and tie them with thread. Now put some oil in a pan and fry the paturis. After 4-5 minutes turn them upside down and fry for another 4-5 minutes. Your delicious fish paturi is now ready. Serve them hot with rice. Serve paturis along with the leaves, as it is cooked, at most just cut the threads. Unwrapping it before serving will cause loss of aroma.

Sunday, 17 February 2013

Pasta dessert with milk, Pasta kheer, macaroni dessert
Pasta Dessert

This yummy pasta dessert resembles Indian deserts kheer or payasam. It is really easy to cook this Indian style dessert.

Any type of pasta – 100 gms
Milk – ½ ltr
Sugar – ½ cup
Saffron – 1 pinch
Take a thick bottom vessel and pour milk. When the milk starts to boil, add pasta and stir in low flame. When the pasta becomes soft add sugar. Cook till the milk thickens and then add saffron. Now remove from heat and pour into small bowels. Add a few strands of saffron for garnishing.

Saturday, 16 February 2013

Mutta Roast

Mutta roast is a Keralian egg roast recipe. In Malayalam Mutta means egg. This South Indian egg recipe can be eaten with rice.

Mutta roast is a keralian egg recipe
Mutta Roast

2 boiled eggs
Chopped onion -2 tbsp
Chopped garlic - 2 flakes
Chopped tomato – 11/2 tbsp
Cumin powder -1 tsp
Coriander powder – 1 tsp
Red chilli powder – 1 tsp
Turmeric powder – 1 tsp
Curry leaves
Mustered oil – 3-4 tbsp
Mustard seeds -1 tsp

Heat oil in a pan and add mustard seeds and curry leaves. When it starts spluttering add chopped onion, garlic and tomato. Fry it for 2 minutes and add water. Add all spices and salt. Mix very well. Now add eggs and when it becomes dry remove from flame and pour into a bowl.

Sunday, 10 February 2013

Sandesh is most popular Bengali dessert. Basically it is made by chenna (homemade paneer) and sugar. But in winter nolen gur (dates jaggery) gives a new flavor and taste.

sandesh, nolen gurer sandesh, chenna, nolen gur, bengali desser, bengali sweet
Nolen Gurer Sandesh


Milk – 1 ½ ltr
Lemon juice
Nolenn gur – ½ cup
Any dry fruits

How to make nolen gurer sandesh:

In a vessel heat milk and then add a few drops of lemon juice. As a result the milk will break and turn into chenna (paneer) and will look like spongy lumps. Then strain water and keep chenna in a bowl. Now add nolen gur and mix it very well to make a smooth creamy texture. Now put it in a non-stick pan and stir in a low flame for 5 minutes. When the dough is separated from the pan remove it from flame. Now keep it in a plate. The dough should be used immediately to make various shapes. Use dry fruits to garnish.

Sunday, 3 February 2013

Achari Keema

Achari keema is a spicy chicken mince dish that can be served with rice, roti or parantha. It is very easy to cook recipe and the ingredients are mostly available in every kitchen.

Achari Keema, an easy to cook spicy chicken mince recipe
Achari Keema


Chicken mince (keema)
Potato – cut into small squares pieces
Sliced onion
Ginger paste
Garlic paste
Green chilli paste
Turmeric powder
Red chilli powder
Mustard seeds
Saunf (fennel) seeds
Fenugreek seeds
Cumin seeds
Onion seeds (kalinji)
Ajwain (radhuni)
Dry mango powder
Asafetida (hing) powder
Lemon juice
Chopped tomato
Chopped coriander leaves
Mustered oil


Dry roast fenugreek-saunf-ajwain-cumin-onion seeds and grind it.
Heat oil in a pan and add mustard seeds and sliced onion. Fry it till golden and add ginger-garlic and green chilli paste. Fry it and add keema. Mix it well and add chopped tomato, turmeric, red chilli powder and a little bit of sugar. Stir it well and add a pinch of asafetida powder. Add salt, curd and stir it well till the oil is separated from keema. Then add potato and chopped coriander leaves and add some water. Cover it and wait for 8-10 minutes. Now add dry mango powder and mix well. When it becomes dry add lemon juice and pour into a serving bowl.
Serve with roti, paratha or hot steamed rice.