Jackfruit With Mutton Stir Fry(খাসির চর্বি দিয়ে এচোর)

 Recipe for Enchor Diye Khasir Mangser Chorchori (Jackfruit with Mutton Stir Fry)

This Bengali dish combines tender young jackfruit with flavorful mutton in a spicy, rich stir fry.

Ingredients:

500g mutton (bone-in, cut into medium pieces)

250g young jackfruit (cut into pieces)

2 tbsp mustard oil (or any cooking oil)

1 medium onion, sliced

1 tsp ginger paste

1 tsp garlic paste

1/2 tsp turmeric powder

1 tsp red chili powder

1 tsp cumin powder

1/2 tsp garam masala powder

Salt to taste

2-3 green chilies, slit

Fresh coriander leaves for garnish

Instructions:

1. Prepare the Jackfruit and Mutton: Boil the jackfruit pieces until soft. In a separate pot, parboil the mutton with salt and a bit of turmeric until partially tender. Drain and set aside.

2. Sauté the Onions: Heat mustard oil in a pan until it smokes lightly. Add sliced onions and sauté until golden brown.

3. Add Spices and Aromatics: Add ginger paste, garlic paste, turmeric powder, red chili powder, and cumin powder. Sauté until the raw smell goes away and the oil starts separating from the spices.

4. Cook the Mutton: Add the parboiled mutton pieces to the pan. Stir and cook for 8-10 minutes on medium heat, allowing the spices to coat the mutton.

5. Add Jackfruit: Add the boiled jackfruit and green chilies. Mix everything well and cook on low heat for 10-15 minutes, allowing the flavors to blend.

6. Add Garam Masala: Sprinkle garam masala powder, stir well, and cook for another 5 minutes until everything is well combined and slightly dry.

7. Garnish and Serve: Garnish with fresh coriander leaves and serve hot with rice or roti.

Enjoy your Enchor Diye Khasir Mangser Chorchori!

Taro Stems With Shrimp(কচুর লতি দিয়ে কুচো চিংড়ি)

 Here's the recipe for Chingri Diye Kochur Loti (Taro Stems with Shrimp) in English:

Ingredients

Taro stems (kochur loti) – 250g, cut into 1-inch pieces

Small shrimps – 100g, cleaned and deveined

Onion – 1 medium, finely chopped

Green chilies – 3-4, slit

Ginger paste – 1 tsp

Garlic paste – 1 tsp

Turmeric powder – 1/2 tsp

Red chili powder – 1/2 tsp (optional)

Cumin powder – 1/2 tsp

Mustard seeds – 1/2 tsp

Salt – to taste

Mustard oil – 2 tbsp

Water – as needed

Fresh coriander leaves – for garnish

Instructions

1. Prepare the taro stems: Clean the taro stems by peeling off any fibrous skin. Wash them thoroughly, then cut them into 1-inch pieces.

2. Marinate the shrimps: Rub a bit of turmeric and salt on the shrimp and set aside for 10 minutes.

3. Cook the shrimp: Heat 1 tbsp of mustard oil in a pan, add the marinated shrimp, and sauté until they turn pink. Remove and set aside.

4. Cook the taro stems: In the same pan, add another tablespoon of mustard oil. Add mustard seeds, allowing them to splutter, then add chopped onions and green chilies. Sauté until the onions turn translucent.

5. Add spices: Add the ginger and garlic paste and cook until the raw smell is gone. Then add turmeric powder, red chili powder, cumin powder, and salt. Stir well.

6. Combine taro stems and shrimp: Add the taro stems to the pan, mixing well with the spices. Add water (about 1 cup) to allow the stems to cook and become tender. Cover and cook on low heat until the taro stems are soft and cooked through, adding water as needed to avoid sticking.

7. Add shrimp: When the taro stems are nearly done, add the sautéed shrimp back to the pan. Cook everything together for 5-7 more minutes, letting the flavors meld.

8. Garnish and serve: Turn off the heat, garnish with fresh coriander leaves, and serve hot with steamed rice.

Enjoy your Chingri Diye Kochur Loti!

Boneless Hilsa Fish Curry(কাটা ছাড়া ইলিশ মাছের কারি)

 Boneless Hilsa Fish Curry is a unique way to enjoy hilsa (ilish) without dealing with the tiny bones, especially suitable for those who prefer a smooth eating experience. Here’s a recipe in English:

Ingredients:

500g hilsa fish fillets, cut into medium pieces

2 tablespoons mustard oil (for authentic flavor)

1 teaspoon turmeric powder

1 teaspoon red chili powder

1 teaspoon cumin powder

1 teaspoon ginger paste

1 teaspoon garlic paste

2 green chilies, slit

Salt to taste

Fresh coriander leaves for garnish

Water as needed

Instructions:

1. Prepare the Fish:

Rub the hilsa fish fillets with salt and turmeric powder. Set aside for about 10 minutes.

2. Searing the Fish:

Heat mustard oil in a pan until it starts to smoke, then lower the heat. Add the fish pieces and lightly fry each side for a minute. This step is optional but adds flavor and helps the fish hold together in the curry. Remove and set aside.

3. Making the Curry:

In the same pan, add a little more mustard oil if needed. Add ginger and garlic paste, cooking until the raw smell disappears.

Add turmeric powder, cumin powder, and red chili powder. Stir and cook until the spices are well mixed.

Add water to create the desired curry consistency. Bring it to a boil and let it simmer for a couple of minutes.

4. Adding the Fish:

Gently add the hilsa fillets to the curry. Reduce the heat to low and let the fish cook in the gravy for about 5-7 minutes, allowing the flavors to infuse. Add slit green chilies for a subtle aroma.

5. Finishing Touches:

Taste and adjust salt as needed. Garnish with fresh coriander leaves.

6. Serving:

Serve hot with steamed rice.

Enjoy your delicious boneless hilsa curry!

Veg Potoler Dolma( নিরামিষ পটলের দোলমা )

 Veg Potoler Dolma (Stuffed Pointed Gourd) is a Bengali delicacy where pointed gourds (potol) are stuffed with a savory filling and simmered in a flavorful gravy. Here’s how to make it:

Ingredients:

For the Stuffing:

8-10 pointed gourds (potol), peeled and hollowed

100g paneer (cottage cheese), crumbled

1/2 cup grated coconut

1-2 green chilies, finely chopped

1/2 teaspoon ginger paste

1/4 teaspoon cumin powder

Salt to taste

A pinch of sugar

Oil for cooking

For the Gravy:

2 tablespoons mustard oil or any cooking oil

1 bay leaf

1 cinnamon stick

2 green cardamoms

1 clove

1/2 teaspoon cumin seeds

1/2 teaspoon ginger paste

1/4 teaspoon turmeric powder

1/2 teaspoon cumin powder

1/2 teaspoon red chili powder

1/4 teaspoon garam masala

Salt to taste

1/2 teaspoon sugar

1/2 cup yogurt (beaten)

Water as needed

Fresh coriander leaves for garnish

Instructions:

Preparing the Stuffed Potol:

1. Prep the Potol: Peel the pointed gourds, leaving strips of skin for a striped effect. Hollow out the inside, creating a space for the stuffing.

2. Make the Stuffing: In a bowl, mix crumbled paneer, grated coconut, green chilies, ginger paste, cumin powder, salt, and a pinch of sugar.

3. Stuff the Potol: Fill each hollowed gourd with the prepared stuffing mixture. Gently press the filling in, ensuring it's compact.

4. Cook the Stuffed Potol: In a pan, heat a little oil and lightly fry the stuffed gourds until they’re golden and slightly tender. Remove and set aside.

Preparing the Gravy:

1. Temper the Spices: In a separate pan, heat mustard oil. Add bay leaf, cinnamon stick, cardamoms, clove, and cumin seeds. Let them sizzle until fragrant.

2. Make the Masala Base: Add ginger paste, turmeric powder, cumin powder, and red chili powder. Cook until the oil separates.

3. Add Yogurt: Lower the heat and add beaten yogurt, stirring continuously to avoid curdling. Add a little water if needed to adjust the gravy’s consistency.

4. Season the Gravy: Add salt, sugar, and garam masala. Let the gravy simmer until it thickens slightly.

5. Combine and Simmer: Gently place the fried stuffed gourds in the gravy. Simmer on low heat for about 10-15 minutes, allowing the flavors to meld.

Serving:

Garnish with fresh coriander leaves and serve hot with steamed rice or chapati.

Enjoy your delicious Potoler Dolma!

Mutton Keema Curry(মটন কিমা কারি)

 Mutton Keema Curry (মটন কিমা কারি), a deliciously spiced minced mutton curry.

Ingredients:

Mutton keema (minced mutton) – 500 grams

Potatoes – 2 medium, diced (optional)

Onions – 2 large, finely chopped

Tomatoes – 2 medium, chopped

Ginger-garlic paste – 2 tablespoons

Green chilies – 3-4, slit

Curd (yogurt) – 3 tablespoons

Fresh coriander leaves – a handful, chopped

Oil – 3 tablespoons

Salt – to taste

Spice Powders:

Turmeric powder – 1/2 teaspoon

Red chili powder – 1 teaspoon (adjust to taste)

Cumin powder – 1 teaspoon

Coriander powder – 1 teaspoon

Garam masala powder – 1/2 teaspoon

Whole spices – bay leaves, cloves, cinnamon stick, and green cardamoms

Instructions:

1. Prepare the Keema: Rinse the mutton keema thoroughly under running water. Drain it well and set aside.

2. Cook Potatoes (optional): Heat oil in a pan and add diced potatoes. Fry until golden brown. Remove and keep aside.

3. Sauté Whole Spices: In the same pan, add a bit more oil if needed. Add bay leaves, cloves, cinnamon, and cardamoms. Sauté until they release their aroma.

4. Add Onions and Cook: Add chopped onions and sauté until golden brown.

5. Ginger-Garlic Paste: Add ginger-garlic paste and sauté for 2-3 minutes until raw smell fades.

6. Spices and Tomatoes: Add turmeric powder, red chili powder, cumin powder, and coriander powder. Mix well. Then add the chopped tomatoes and cook until soft and oil separates from the mixture.

7. Cook the Keema: Add mutton keema to the pan and stir continuously on medium-high heat until keema changes color. It should be well mixed with the masala.

8. Curd and Potatoes: Lower the heat and add curd, mix well, and then add the fried potatoes. Stir everything together.

9. Cook Further: Add about 1 cup of water, cover, and let it simmer on low heat for about 20-25 minutes, or until the mutton keema is tender and cooked. Stir occasionally and check for consistency.

10. Add Garam Masala & Green Chilies: In the last few minutes of cooking, add garam masala powder and slit green chilies. Mix well and cook for 2-3 more minutes.

11. Garnish and Serve: Garnish with chopped coriander leaves. Serve hot with steamed rice, parathas, or naan.

Enjoy your flavorful Mutton Keema Curry!

Katla Fish Head With Malabar Spinach Curry(কাতলা মাছের মাথা দিয়ে পুই শাকের ঘন্ট)

 Here's the recipe for Katla Fish Head with Malabar Spinach Curry (katla maccher Matha Dia Pui SakerGhonto) in English:

Ingredients:

1 Katla fish head (you can also use Rohu fish head)

2 cups Malabar spinach (Pui Shaak), washed and roughly chopped

1 potato, diced

1 small brinjal (eggplant), diced

2 green chilies, slit

1 tomato, chopped

1 medium-sized onion, finely sliced

1 tablespoon ginger paste

1/2 teaspoon turmeric powder

1/2 teaspoon cumin powder

1/2 teaspoon coriander powder

1/2 teaspoon red chili powder

1/4 teaspoon garam masala powder

1 bay leaf

1 dry red chili

1 teaspoon panch phoron (a mix of five spices: mustard, fenugreek, cumin, nigella, and fennel seeds)

Salt, to taste

Sugar, a pinch

Mustard oil, as needed

Fresh coriander leaves, chopped (optional, for garnish)

Instructions:

1. Fry the Fish Head:

Clean and marinate the fish head with a little turmeric and salt.

Heat mustard oil in a pan, and fry the fish head until it's golden brown. Once fried, break it into pieces and set aside.

2. Prepare the Base:

In the same pan, add a little more mustard oil if needed.

Add the panch phoron, bay leaf, and dry red chili. Let them splutter.

Add the sliced onions and sauté until golden brown.

Add ginger paste, turmeric powder, cumin powder, coriander powder, and red chili powder. Fry the spices well until the raw smell disappears.

3. Cook the Vegetables:

Add the diced potato, brinjal, and chopped tomato. Cook for about 5 minutes.

Now add the chopped Malabar spinach (Pui Shaak). Mix everything well.

Cover the pan and let it cook on low flame for 7-8 minutes. Stir occasionally.

4. Combine Fish Head with Vegetables:

Once the vegetables are halfway cooked, add the fried fish head pieces.

Add salt and a pinch of sugar. Mix everything well.

Add a little water if needed and cook until the vegetables are soft and everything is well combined.

5. Finishing Touch:

Once the curry is done, sprinkle some garam masala powder.

You can garnish with freshly chopped coriander leaves if desired.

6. Serve:

Serve hot with steamed rice.

Enjoy the traditional and flavorful Katla Fish Head with Malabar Spinach Curry!

Old Style Khichuri(পুরান খিচুরি)

 Purana Khichuri is a traditional Bengali-style khichuri, known for its rich flavors and slow-cooked method. It is usually made with rice and red lentils, making it a warm and comforting dish, especially popular during winter. Here's the recipe in English:

Ingredients:

Thick rice (Gobindobhog or Basmati) - 1 cup

Red lentils (Masoor dal) - 1/2 cup

Finely chopped onion - 1 cup

Ginger paste - 1 teaspoon

Garlic paste - 1 teaspoon

Turmeric powder - 1/2 teaspoon

Salt - to taste

Dry red chilies - 2-3

Garam masala powder - 1/2 teaspoon

Bay leaves - 2

Cardamom - 2 pods

Cinnamon - 1-inch piece

Cloves - 2

Ghee or mustard oil - 2 tablespoons

Water - 4 cups

Green chilies - 2-3, slit

Chopped tomatoes - 1/2 cup (optional)

Chopped coriander leaves - for garnish

Instructions:

1. Wash the rice and lentils: Rinse the rice and red lentils thoroughly and soak them in water for a while.

2. Prepare the spices: In a large pan or pot, heat the ghee or mustard oil. Add the bay leaves, cardamom, cinnamon, cloves, and dry red chilies.

3. Sauté the onions and spices: Add the chopped onions and fry until they turn golden brown. Then add the ginger paste, garlic paste, turmeric powder, and chopped tomatoes. Cook until the spices are well-fried.

4. Add rice and lentils: Mix in the soaked rice and lentils. Stir well to coat them with the spices. Add salt and continue to stir for a few minutes.

5. Add water and cook: Pour in the water, cover with a lid, and let the khichuri cook on medium heat until it becomes soft and thick. Stir occasionally to prevent sticking.

6. Add garam masala and green chilies: When the khichuri is almost done, add garam masala powder and slit green chilies. Cook for another 5 minutes and remove from heat.

7. Serve: Before serving, garnish with chopped coriander leaves. You can also drizzle a little ghee on top for extra flavor.

Serve hot with fried potatoes or papad. Purana Khichuri is a delightful dish, especially enjoyable on cold winter days.

I hope you enjoy the recipe!

Rui Posto(রুই পোস্ত)

 **Rui Posto** (রুই পোস্ত) is a delicious Bengali dish made with Rui fish (Rohu) cooked in a creamy poppy seed paste. Here's a traditional recipe for Rui Posto:

### **Ingredients**:

- Rui fish (Rohu) - 6 pieces

- Poppy seeds (posto) - 4 tablespoons

- Mustard oil - 4 tablespoons

- Green chilies - 4-5 (adjust as per your taste)

- Onion - 1 medium, finely sliced

- Turmeric powder - 1/2 teaspoon

- Red chili powder - 1/2 teaspoon (optional)

- Kalonji (Nigella seeds) - 1/2 teaspoon

- Salt - to taste

- Fresh coriander leaves - chopped for garnish

- Water - as needed

### **Instructions**:

1. **Marinate the Fish**: 

   - Wash the Rui fish pieces and marinate them with salt and turmeric powder. Keep it aside for 10-15 minutes.

2. **Prepare Poppy Seed Paste**: 

   - Soak poppy seeds in warm water for 15-20 minutes. 

   - Drain the water and grind the poppy seeds with 2-3 green chilies to make a smooth paste. You can add a little water if needed. Set aside.

3. **Fry the Fish**:

   - Heat mustard oil in a pan until it smokes. Reduce the heat and shallow fry the marinated fish pieces until golden brown on both sides. Remove the fish and keep them aside.

4. **Cooking the Curry**:

   - In the same oil, add kalonji seeds. Let them splutter for a few seconds.

   - Add sliced onions and sauté until they turn light golden.

   - Add the poppy seed paste and cook for 3-4 minutes until the raw smell goes away.

   - Add turmeric powder, red chili powder (if using), and salt. Cook for another 2 minutes.

   - Add a little water to adjust the consistency of the gravy. Let it come to a gentle boil.

5. **Add the Fish**:

   - Gently slide the fried fish pieces into the gravy.

   - Cover and simmer for 5-7 minutes, allowing the fish to absorb the flavors.

   - Add some slit green chilies for extra flavor if you like.

6. **Garnish & Serve**:

   - Garnish with fresh coriander leaves.

   - Serve hot with steamed rice.

Enjoy your delicious **Rui Posto**!

Coconut Kheer(নারকেলের পায়েস)

 **Narkel Payesh (Coconut Kheer) Recipe**  

**Ingredients:**

- Grated coconut: 1 cup

- Full-fat milk: 1 liter

- Sugar: 1/2 cup (adjust to taste)

- Cardamom powder: 1/2 teaspoon

- Bay leaves: 2

- Cashew nuts: 2 tablespoons (optional)

- Raisins: 1 tablespoon (optional)

- Ghee (clarified butter): 1 teaspoon

**Instructions:**

1. **Boil the Milk**: In a heavy-bottomed pan, bring the milk to a boil. Add bay leaves for added aroma.

2. **Simmer the Milk**: Once it starts boiling, reduce the heat to low and let it simmer. Stir occasionally to prevent the milk from sticking to the bottom. Let it reduce to about 3/4th of its original volume.

3. **Prepare Coconut**: In a separate pan, heat 1 teaspoon of ghee. Add the grated coconut and sauté it for 2-3 minutes until it slightly changes color. This enhances the coconut flavor.

4. **Add Coconut to Milk**: Add the sautéed grated coconut to the boiling milk. Stir well to mix everything together.

5. **Sweeten the Mixture**: Add sugar to the mixture and stir until it dissolves completely. Let it cook for another 5-7 minutes on low heat.

6. **Flavoring**: Add the cardamom powder and mix well. If using, add cashew nuts and raisins.

7. **Cook and Thicken**: Keep cooking until the mixture thickens to your desired consistency. The kheer should be creamy and rich.

8. **Serve**: Remove from heat and let it cool slightly. You can serve it warm or chilled, as per preference.

**Tips**:  

- For a richer flavor, you can use condensed milk instead of some of the regular milk.

- Garnish with extra coconut shavings or a sprinkle of nuts before serving.

Spicy Smoked Snakehead Fish(শোল মাছের লঙ্কা পোড়া)

 **Shol Maach-er Lonka Pora** (Spicy Smoked Snakehead Fish) is a traditional Bengali dish that combines the robust flavor of Shol fish with the smoky heat of roasted green chilies. Here's how to make it:

### Ingredients:

- 1 medium-sized **Shol fish** (Snakehead fish), cleaned and cut into pieces

- 4-5 **green chilies** (for roasting)

- 2 tablespoons of **mustard oil**

- 1 medium-sized **onion**, finely chopped

- 1 teaspoon **turmeric powder**

- 1 teaspoon **red chili powder** (optional, for extra heat)

- 1 teaspoon **cumin seeds**

- Salt to taste

- Fresh coriander leaves for garnish

### Instructions:

1. **Roast the chilies**: 

   - First, roast the green chilies over an open flame or on a dry pan until they become slightly charred and smoky. Set aside to cool.

2. **Prepare the fish**: 

   - Marinate the Shol fish pieces with turmeric powder and salt. Let it rest for 15-20 minutes.

   

3. **Fry the fish**: 

   - Heat 1 tablespoon of mustard oil in a pan. Fry the marinated fish pieces until they are golden on both sides. Remove from the pan and set aside.

4. **Make the spice mix**:

   - In the same pan, add the remaining mustard oil and temper it with cumin seeds.

   - Add chopped onions and sauté until they turn golden brown.

   - Crush the roasted green chilies and add them to the pan. Stir well and let the smoky flavor mix with the onions.

5. **Cook the fish**:

   - Add turmeric powder, salt, and a pinch of red chili powder (if using) to the pan.

   - Add the fried fish pieces and toss them gently in the spice mixture. Cook for 4-5 minutes on medium heat, allowing the fish to absorb the flavors.

6. **Garnish**:

   - Once done, garnish with fresh coriander leaves and serve hot with steamed rice.

Enjoy this flavorful and spicy **Shol Maach-er Lonka Pora** with a simple meal of rice!

Mustard Crab(সর্ষে কাকড়া)

 **Sorshe Kakra** (Crab in Mustard Sauce) is a popular Bengali dish where crabs are cooked in a rich mustard gravy. Here’s a simple recipe for you:

### Ingredients:

- **Crabs**: 500g, cleaned and cut into pieces

- **Mustard seeds**: 2 tablespoons (use a mix of black and yellow mustard)

- **Green chilies**: 4-5, adjust to taste

- **Onion**: 1 large, finely chopped

- **Garlic**: 4-5 cloves, finely chopped

- **Turmeric powder**: 1/2 teaspoon

- **Red chili powder**: 1/2 teaspoon

- **Nigella seeds (Kalonji)**: 1/2 teaspoon

- **Mustard oil**: 3-4 tablespoons

- **Salt**: to taste

- **Water**: as needed

- **Coriander leaves**: for garnishing

### Instructions:

1. **Soak the mustard seeds**: 

   - Soak the mustard seeds in water for 15-20 minutes to remove bitterness. Then grind them into a smooth paste along with 2 green chilies and a little water.

2. **Prepare the crabs**: 

   - Clean the crabs properly. Marinate them with turmeric powder, salt, and a little mustard oil. Set aside for 10-15 minutes.

3. **Fry the crabs**: 

   - Heat 2 tablespoons of mustard oil in a pan and lightly fry the marinated crabs for 3-4 minutes. Remove and set aside.

4. **Tempering**: 

   - In the same pan, add a little more mustard oil if needed. Add nigella seeds and allow them to splutter.

   - Add the chopped onions and garlic. Sauté until they turn golden brown.

5. **Make the gravy**: 

   - Add turmeric powder, red chili powder, and the mustard paste. Stir well and cook the mixture on low flame for 2-3 minutes.

   - Add 1/2 cup of water to form the gravy. Season with salt to taste.

6. **Cook the crabs**: 

   - Add the fried crabs to the gravy. Cover and cook for 8-10 minutes, until the crabs are fully cooked and the gravy thickens. Stir occasionally and adjust water if needed.

7. **Finish**:

   - Once done, turn off the heat and garnish with freshly chopped coriander leaves and a couple of slit green chilies for extra heat.

8. **Serve**:

   - Serve hot with steamed rice.

Enjoy your delicious **Sorshe Kakra**!

Mango Preserve(আমের মোরোব্বা)

 **Am'er Morobba** (Mango Preserve) is a traditional Bengali sweet made with ripe mangoes. Here's the recipe in English:

### Ingredients:

- 1 kg ripe but firm mangoes (preferably large and less fibrous)

- 1 kg sugar

- 2 cups water

- 2-3 cardamom pods (optional)

- 1 cinnamon stick (optional)

- A pinch of salt

- Lemon juice (from 1 lemon)

### Instructions:

1. **Prepare the Mangoes**: 

   - Peel the mangoes and cut them into large chunks or wedges. If the mangoes are too soft, handle them carefully to prevent breaking.

   - Prick the mango pieces with a fork or a skewer to allow the syrup to soak in.

2. **Blanch the Mangoes**:

   - Boil water in a large pot and blanch the mango pieces for about 5 minutes. This helps soften the mangoes and prepares them for absorbing the syrup.

   - Drain the mangoes and let them cool.

3. **Make the Syrup**:

   - In a separate pot, combine sugar and water, and bring to a boil. Stir continuously until the sugar dissolves.

   - Add the cardamom pods and cinnamon stick, if using, for added aroma and flavor.

4. **Cook the Mangoes**:

   - Once the sugar syrup has thickened slightly, add the mango pieces to the syrup.

   - Lower the heat and simmer for 30-40 minutes, stirring occasionally. The mangoes should turn translucent, and the syrup should become thick and glossy.

5. **Finish with Lemon Juice**:

   - Once the mangoes are fully cooked and the syrup is of the desired consistency, add a pinch of salt and lemon juice. This helps balance the sweetness and preserves the color of the mangoes.

   - Stir gently to combine.

6. **Cool and Store**:

   - Remove the mango morobba from heat and allow it to cool completely.

   - Store in sterilized jars and keep it in a cool, dry place. It can last for several months.

### Enjoy:

Serve Am'er Morobba as a dessert or as a sweet accompaniment to bread, paratha, or other meals.

Knifefish Moitha(চিতল মাছের মুইঠ্যা)

 **Chital Machher Moitha** is a traditional Bengali dish made from the flesh of Chital fish (knifefish). The flesh is made into dumplings and cooked in a flavorful gravy. Here’s a recipe for this delicious dish:

### Ingredients:

#### For the Moitha (Fish Dumplings):

- Chital fish flesh (scraped) – 250g

- Onion (finely chopped) – 1 medium

- Green chilies (finely chopped) – 2-3

- Ginger paste – 1 tsp

- Garlic paste – 1 tsp

- Cumin powder – ½ tsp

- Salt – to taste

- Turmeric powder – ¼ tsp

- Garam masala powder – ½ tsp

- Mustard oil – for frying

#### For the Gravy:

- Onion paste – 2 medium onions

- Ginger paste – 1 tbsp

- Garlic paste – 1 tbsp

- Tomato (pureed) – 1 large

- Cumin powder – 1 tsp

- Coriander powder – 1 tsp

- Turmeric powder – ½ tsp

- Red chili powder – 1 tsp

- Garam masala powder – ½ tsp

- Whole garam masala (cinnamon, cardamom, cloves) – 1 tsp

- Bay leaves – 2

- Mustard oil – 3 tbsp

- Salt – to taste

- Sugar – ½ tsp

- Water – as needed

- Fresh coriander leaves (chopped) – for garnish

### Instructions:

#### For the Moitha (Fish Dumplings):

1. **Prepare the Fish Flesh**: Start by scraping the flesh from the Chital fish. Remove any bones and make a smooth paste of the flesh.

2. **Mix the Ingredients**: In a bowl, combine the fish paste with chopped onion, green chilies, ginger paste, garlic paste, cumin powder, salt, turmeric powder, and garam masala. Mix well to form a dough-like consistency.

3. **Shape the Dumplings**: Shape the mixture into small oval or round dumplings (moithas).

4. **Fry the Dumplings**: Heat mustard oil in a pan and deep fry the dumplings until golden brown. Set aside on a paper towel to drain excess oil.

#### For the Gravy:

1. **Prepare the Masala**: In the same pan, add more mustard oil if needed. Temper the oil with whole garam masala (cinnamon, cardamom, cloves) and bay leaves.

2. **Cook the Onion Paste**: Add the onion paste and sauté until it turns golden brown.

3. **Add the Ginger-Garlic Paste**: Stir in the ginger and garlic paste and cook until the raw smell disappears.

4. **Add the Tomato Puree**: Pour in the tomato puree, followed by cumin powder, coriander powder, turmeric powder, red chili powder, and salt. Cook until the oil separates from the masala.

5. **Simmer the Gravy**: Add water to the pan to form a gravy of your desired consistency. Bring it to a boil.

6. **Add the Dumplings**: Gently place the fried fish dumplings into the gravy. Let them simmer on low heat for about 5-7 minutes so that they absorb the flavors.

7. **Finish with Garam Masala and Sugar**: Add a pinch of garam masala powder and sugar to balance the flavors.

8. **Garnish**: Turn off the heat and garnish with freshly chopped coriander leaves.

#### Serving:

Serve the **Chital Machher Moitha** hot with steamed rice or pulao. Enjoy this authentic Bengali delicacy!

Let me know if you have any specific variations or preferences!

Boal Fish With Kumro Pata(কুমড়ো পাতায় বোয়াল মাছ)

 **Boal Maach with Kumro Pata** (Catfish with Pumpkin Leaves) is a traditional Bengali dish that combines the earthy flavors of fresh pumpkin leaves with the richness of Boal fish (Wallago). Here’s how to make it:

### Ingredients:

- 4-5 pieces of **Boal fish** (Wallago)

- A bunch of **pumpkin leaves** (Kumro pata), cleaned and chopped

- 2 medium-sized **onions** (finely sliced)

- 1 tablespoon **ginger-garlic paste**

- 2-3 **green chilies** (slit)

- 1 teaspoon **turmeric powder**

- 1 teaspoon **red chili powder** (adjust to taste)

- 1 teaspoon **cumin powder**

- 1 teaspoon **coriander powder**

- 1/2 teaspoon **panch phoron** (Bengali five spice)

- 2-3 tablespoons of **mustard oil**

- Salt to taste

- Water as needed

### Instructions:

1. **Prepare the fish:**

   - Clean the Boal fish pieces well.

   - Rub them with salt and turmeric powder and set them aside for 15 minutes.

2. **Fry the fish:**

   - Heat mustard oil in a pan until it smokes.

   - Fry the marinated fish pieces until golden brown on both sides. Remove and set aside.

3. **Prepare the curry:**

   - In the same pan, add a bit more mustard oil if necessary.

   - Add **panch phoron** and let it crackle.

   - Add the sliced onions and sauté until they turn light golden.

   - Add the ginger-garlic paste and cook until the raw smell disappears.

4. **Cook the spices:**

   - Add turmeric powder, red chili powder, cumin powder, and coriander powder. Stir and cook until the spices are well roasted.

   - Add the chopped pumpkin leaves (kumro pata) and stir to combine with the spices.

5. **Cook with water:**

   - Add a little water (about 1/2 cup) and cover the pan to let the pumpkin leaves soften.

   - Once the leaves are tender, add the fried fish pieces back into the pan.

6. **Simmer:**

   - Adjust the consistency by adding more water if needed. Let the fish cook in the gravy for about 5-7 minutes so that the flavors blend well.

   - Add the slit green chilies for extra heat and adjust the salt to taste.

7. **Serve:**

   - Once the fish is cooked and the gravy has thickened, turn off the heat.

   - Serve hot with steamed rice.

Enjoy the unique combination of **Boal Maach** with the delicate bitterness of **kumro pata**, creating a flavorful Bengali meal!

Katla Tel Jhal (কাতলা তেল ঝাল)

 **Katla Tel Jhal** is a traditional Bengali fish curry made with Katla fish (a type of freshwater carp) and a mustard oil-based spicy gravy. Here's a simple recipe:

### Ingredients:

- 4-5 pieces of **Katla fish**

- 2 medium-sized **onions** (finely chopped)

- 2 medium-sized **tomatoes** (chopped)

- 2-3 **green chilies** (slit)

- 1 tablespoon of **ginger-garlic paste**

- 1 teaspoon **turmeric powder**

- 1 teaspoon **red chili powder**

- 1 teaspoon **cumin powder**

- 1 teaspoon **coriander powder**

- 1/2 teaspoon **garam masala powder**

- 2-3 tablespoons of **mustard oil** (for frying and cooking)

- 1 teaspoon of **panch phoron** (Bengali five spice)

- Salt to taste

- Fresh coriander leaves for garnish (optional)

- Water as needed

### Instructions:

1. **Marinate the fish:**

   - Clean the fish pieces thoroughly.

   - Marinate them with salt and turmeric powder for 15-20 minutes.

2. **Fry the fish:**

   - Heat mustard oil in a pan until it starts to smoke.

   - Fry the marinated fish pieces until they turn golden brown on both sides. Set them aside.

3. **Prepare the spice base:**

   - In the same pan, add a little more mustard oil if needed.

   - Add **panch phoron** and allow it to splutter.

   - Add the chopped onions and sauté until they turn golden brown.

   - Add the ginger-garlic paste and cook until the raw smell goes away.

4. **Cook the tomatoes and spices:**

   - Add the chopped tomatoes and cook until they turn soft and mushy.

   - Add turmeric, red chili powder, cumin powder, and coriander powder. Stir and cook until the oil starts separating from the masala.

5. **Add water and fish:**

   - Add 1-1.5 cups of water to the pan, and bring the gravy to a boil.

   - Lower the heat, add the fried fish pieces, and cook for 5-7 minutes on low heat, allowing the fish to absorb the flavors of the gravy.

6. **Final seasoning:**

   - Add garam masala powder and slit green chilies. Let it simmer for another 2 minutes.

   - Adjust salt as needed.

7. **Serve:**

   - Garnish with fresh coriander leaves (optional).

   - Serve hot with steamed rice.

Enjoy your **Katla Tel Jhal** with plain rice for an authentic Bengali meal!

Koi Macher Rasha (কই মাছের রষা)

 **Koi Machher Rasha** (Climbing Perch Fish Curry)

### Ingredients:

- 500g Koi fish (Climbing Perch)

- 2 tbsp mustard seeds (yellow and black mix)

- 1/2 cup grated coconut

- 3-4 green chilies

- 1 tsp turmeric powder

- 1 tsp cumin powder

- 1/2 tsp red chili powder (optional)

- Salt to taste

- Mustard oil for frying

- Fresh coriander leaves for garnish (optional)

### Instructions:

1. **Prepare the fish**: Clean the Koi fish thoroughly. Rub the fish with turmeric powder and salt. Set aside for 15-20 minutes.

2. **Make the mustard paste**: Soak mustard seeds in water for about 15 minutes. Grind the mustard seeds with 2 green chilies and a little water to make a smooth paste.

3. **Coconut paste**: Grind the grated coconut to a fine paste.

4. **Fry the fish**: Heat mustard oil in a pan until it smokes. Carefully fry the marinated fish until golden brown. Remove and set aside.

5. **Prepare the curry**: In the same oil, add the mustard paste and cook for a few minutes until the raw smell goes away. Add turmeric powder, red chili powder (optional), cumin powder, and salt. Stir to mix.

6. **Add coconut paste**: Add the coconut paste and cook for 2-3 minutes.

7. **Add water**: Pour in about 1 to 1.5 cups of water to make the gravy. Bring the mixture to a boil.

8. **Add fish**: Gently place the fried Koi fish in the curry. Let it simmer for 5-7 minutes, allowing the fish to soak up the flavors.

9. **Final touch**: Taste and adjust seasoning. You can add slit green chilies for extra heat and garnish with fresh coriander leaves.

10. **Serve**: Serve hot with steamed rice.

Enjoy your traditional **Koi Machher Rasha**!

Vegetable Biriyani( নিরামিষ বিরিয়ানি)

 Here’s a simple and flavorful recipe for **Vegetable Biryani** (Niramish Biryani) in English:

### Ingredients:

#### For Rice:

- 1.5 cups Basmati rice

- 2-3 cloves

- 2-3 cardamom pods

- 1 cinnamon stick

- 1 bay leaf

- 1 tsp cumin seeds

- Salt to taste

- 1 tsp ghee or oil

#### For Vegetables:

- 2 tbsp oil or ghee

- 1 carrot, diced

- 1 potato, diced

- 1/2 cup green peas

- 1/2 cup cauliflower florets

- 1/2 cup green beans, chopped

- 1 tomato, chopped

- 1/4 cup yogurt (optional)

- Salt to taste

#### Spices:

- 1 tsp cumin powder

- 1 tsp coriander powder

- 1/2 tsp turmeric powder

- 1 tsp red chili powder (adjust to taste)

- 1 tsp garam masala

- 1/2 tsp biryani masala (optional)

- 2-3 tbsp fresh coriander leaves (chopped)

- 2-3 tbsp fresh mint leaves (chopped)

- 1 tsp saffron (soaked in 2 tbsp warm milk)

- Fried onions (for garnish)

### Instructions:

#### Preparing the Rice:

1. Rinse the Basmati rice thoroughly and soak for 30 minutes.

2. Boil water in a large pot. Add the whole spices (cloves, cardamom, cinnamon, bay leaf, cumin seeds) and salt.

3. Add the soaked rice and cook until 70% done (the rice should still be firm when bitten).

4. Drain the rice and set aside.

#### Cooking the Vegetables:

1. Heat oil or ghee in a large pan or wok.

3. Add diced potatoes, carrots, green beans, peas, and cauliflower. Sauté for a few minutes.

4. Add tomatoes, cumin powder, coriander powder, turmeric, red chili powder, and salt. Mix well.

5. Cook the vegetables until tender (about 7-10 minutes).

6. Stir in yogurt (optional) and cook for a few more minutes.

7. Add garam masala, biryani masala, coriander leaves, and mint leaves. Mix and remove from heat.

#### Assembling the Biryani:

1. In a large, heavy-bottomed pot, spread a layer of cooked vegetables at the bottom.

2. Add a layer of partially cooked rice on top of the vegetables.

3. Sprinkle a few drops of saffron milk over the rice.

4. Repeat the layering process with the remaining vegetables and rice.

5. Cover the pot tightly with a lid. You can seal the edges with dough or use foil to lock in the steam.

6. Cook the biryani on low heat for 15-20 minutes (this process is called **"dum"** cooking).

#### Final Touch:

1. Once done, fluff the biryani gently with a fork.

2. Garnish with fresh coriander, mint leaves, and more fried onions.

### Serving:

- Serve the vegetable biryani hot with raita, pickles, or a side salad.

Enjoy your delicious Niramish Biryani!

Coconut chicken (নারকেল দিয়ে মুরগির মাংস)

 Here's a simple and delicious recipe for **Coconut Chicken**:

### Ingredients:

- 4 boneless, skinless chicken breasts (cut into bite-sized pieces)

- 1 cup coconut milk (unsweetened)

- 1/2 cup shredded coconut (optional, for extra flavor and texture)

- 2 tbsp vegetable oil (or coconut oil)

- 1 onion (finely chopped)

- 3 garlic cloves (minced)

- 1 tbsp fresh ginger (grated)

- 1 tsp turmeric powder

- 1 tsp curry powder

- 1 tsp paprika (optional, for a bit of color)

- 1 tsp ground cumin

- 1/2 tsp chili flakes (optional for heat)

- Salt and pepper to taste

- Fresh coriander leaves(for garnish)

- Juice of 1 lime (optional for garnish)

### Instructions:

1. **Prepare the Chicken:**

   - Season the chicken pieces with salt and pepper. Heat the vegetable oil in a large pan over medium heat.

   - Add the chicken and cook until golden brown on all sides (about 5-7 minutes). Remove from the pan and set aside.

2. **Cook the Aromatics:**

   - In the same pan, add a little more oil if needed. Sauté the chopped onion for 3-4 minutes until soft and translucent.

   - Add the garlic, ginger, and chili flakes (if using) and cook for another minute, until fragrant.

3. **Add Spices:**

   - Stir in the turmeric, curry powder, cumin, and paprika. Cook the spices for about 30 seconds, allowing them to release their aroma.

4. **Add Coconut Milk:**

   - Pour in the coconut milk, stirring to combine the flavors. Bring it to a gentle simmer.

   - If you’re using shredded coconut, stir it in now for added texture.

5. **Simmer the Chicken:**

   - Return the chicken to the pan. Let it simmer in the coconut milk sauce for 10-12 minutes, or until the chicken is cooked through and tender.

   - Taste and adjust seasoning with salt and pepper.

6. **Serve:**

   - Garnish with fresh coriander leaves  and a squeeze of lime juice (optional).

   - Serve the coconut chicken over steamed rice or with flatbread.

### Tips:

- You can add vegetables like bell peppers, spinach, or peas for extra nutrition.

- For more heat, add chopped fresh chilies or increase the chili flakes. 

Enjoy your flavorful coconut chicken!

Paneer Vorta(পনির ভর্তা)

 Bengali-style Paneer Vorta (also called "Chhena Bharta") is a simple, flavorful mashed paneer (Indian cottage cheese) dish, often eaten with rice. Here’s how you can make it:

### Ingredients:

- 200g paneer (cottage cheese)

- 1 medium onion (finely chopped)

- 2-3 green chilies (finely chopped)

- 2 cloves of garlic (finely chopped or grated)

- 1 tablespoon mustard oil (for authentic Bengali flavor)

- 1 tablespoon fresh coriander leaves (finely chopped)

- 1 small tomato (optional, finely chopped)

- Salt to taste

- ½ teaspoon turmeric powder

- ½ teaspoon roasted cumin powder (optional)

- 1 teaspoon lemon juice (optional, for tanginess)

### Instructions:

1. **Prepare the Paneer**:

   - Crumble the paneer or mash it well with your hands until smooth and without large chunks.

2. **Heat the Mustard Oil**:

   - In a pan, heat mustard oil until it starts to smoke slightly. This step is crucial for the distinct Bengali flavor.

   - Once hot, reduce the heat.

3. **Add Aromatics**:

   - Add the chopped onions and sauté them until soft and golden.

   - Add the chopped garlic and green chilies and fry them for a minute until the raw smell of garlic disappears.

4. **Add Tomatoes (Optional)**:

   - If using tomatoes, add them now and cook until they soften and blend well with the onions and spices.

5. **Mix Spices**:

   - Add turmeric powder and roasted cumin powder (if using). Stir well for a few seconds.

6. **Add Paneer**:

   - Add the crumbled or mashed paneer to the pan. Mix everything together so that the paneer gets coated with the spices and onions.

   - Cook for 2-3 minutes, stirring occasionally to ensure even cooking.

7. **Season**:

   - Add salt to taste and mix well.

8. **Final Touches**:

   - Turn off the heat and stir in the chopped coriander leaves.

   - Optionally, you can add a few drops of lemon juice for a bit of tang.

9. **Serve**:

   - Serve warm with hot rice or enjoy as a side with chapati or paratha.

This dish is simple yet delicious, with a smoky, spicy, and earthy flavor thanks to the mustard oil and garlic. Enjoy your Bengali-style Paneer Vorta!

Tel koi (তেল কই)

 **Tel Koi** is a traditional Bengali fish curry, where "Tel" refers to oil and "Koi" is the climbing perch fish (Koi Mach). This recipe is typically rich and flavorful, with the fish fried and then cooked in a spiced oil-based gravy. Here’s how you can make it:

### Ingredients:

- 4-6 Koi fish (climbing perch)

- 1/4 teaspoon turmeric powder

- 1/4 teaspoon red chili powder

- 1 teaspoon cumin seeds

- 1 teaspoon ginger paste

- 1 green chili (slit)

- 1 teaspoon cumin powder

- 1/4 teaspoon sugar

- Salt to taste

- Mustard oil (for frying and cooking)

- Fresh coriander leaves for garnish (optional)

### Instructions:

1. **Preparation**:

   - Clean and wash the Koi fish thoroughly. Pat them dry with a paper towel.

   - Marinate the fish with turmeric powder and salt. Let it rest for about 10-15 minutes.

2. **Frying the Fish**:

   - Heat mustard oil in a deep frying pan until it starts to smoke slightly, then reduce the heat to medium.

   - Gently slide the marinated fish into the hot oil and fry them until they are golden brown on both sides. Remove the fried fish and set them aside on a plate lined with a paper towel.

3. **Making the Gravy**:

   - In the same oil (you can add more if needed), add cumin seeds and let them splutter.

   - Add the ginger paste and cook for a minute until the raw smell disappears.

   - Add turmeric powder, red chili powder, cumin powder, and a pinch of sugar. Stir well for a few seconds.

   - Add about 1/2 cup of water to the pan, and bring it to a boil.

4. **Cooking the Fish**:

   - Once the water starts boiling, add the fried Koi fish and the slit green chili.

   - Let the fish simmer in the gravy for about 10 minutes on medium-low heat, allowing the flavors to blend well with the fish.

   - Check the seasoning and adjust salt as needed.

5. **Final Touch**:

   - Once the oil starts separating from the gravy, turn off the heat.

   - Garnish with fresh coriander leaves if desired.

### Serve:

Serve **Tel Koi** with steamed rice. This dish has a bold, rich flavor, typical of traditional Bengali cooking, and is perfect for a hearty meal.

Golabari-style Mutton kosha ( গোলাবাড়ির মটন কষা)

 Golbari-style Mutton Kosha is a famous Bengali dish known for its deep, rich, and spicy flavor. Golbari, a legendary eatery in Kolkata, popularized this dish. Here's how you can make it:

### Ingredients:

**For Marination:**

- Mutton (Goat meat) – 500 gms

- Yogurt – 3 tbsp

- Turmeric powder – ½ tsp

- Salt – to taste

**For Kosha (cooking):**

- Mustard oil – 4-5 tbsp

- Onion – 3 large, thinly sliced

- Ginger paste – 1½ tbsp

- Garlic paste – 1 tbsp

- Green chilies – 3-4 (adjust to taste)

- Tomato – 1 medium, finely chopped

- Bay leaf – 1

- Whole garam masala (Cinnamon stick – 1-inch, Cloves – 3, Green cardamom – 3)

- Dry red chilies – 2

- Cumin powder – 1 tsp

- Coriander powder – 1 tsp

- Red chili powder – 1½ tsp (adjust as per spice level)

- Garam masala powder – ½ tsp

- Sugar – 1 tsp (optional, to balance flavors)

- Salt – to taste

- Hot water – as required for gravy

- Fresh coriander leaves – for garnishing

### Instructions:

**Step 1: Marinate the Mutton**

1. Clean and wash the mutton thoroughly.

2. Marinate the mutton with yogurt, turmeric powder, and salt. Mix well and let it rest for 2-3 hours (or overnight for the best result).

**Step 2: Prepare the Kosha (Slow-Cooked Mutton)**

1. Heat mustard oil in a deep, heavy-bottomed pan or kadhai until it reaches its smoking point. Then, reduce the heat.

2. Add bay leaf, whole garam masala (cinnamon, cloves, cardamom), and dry red chilies. Sauté for a few seconds until aromatic.

3. Add thinly sliced onions and sauté them over medium heat until they turn golden brown. This step is crucial for the deep flavor of the dish.

4. Add ginger and garlic paste and cook until the raw smell disappears.

5. Add chopped tomatoes and green chilies. Cook until the tomatoes turn soft and the oil starts to separate from the masala.

6. Now add cumin powder, coriander powder, red chili powder, and salt. Cook the masala on low heat, stirring frequently, until oil separates.

7. Add the marinated mutton and sauté on medium heat. This step, known as "kosha," involves slow-cooking the meat until it is coated in the masala and starts releasing oil. This step should take around 15-20 minutes. Stir frequently to avoid burning.

8. Once the mutton is well browned and cooked with the spices, add hot water (about 1-2 cups, depending on how much gravy you want). Cover the pan and let it cook on low heat until the mutton becomes tender. This may take around 1-1.5 hours, depending on the quality of the meat.

9. Check occasionally and add more water if needed, while stirring gently.

10. Once the mutton is tender and the gravy has thickened to your liking, adjust the seasoning, and sprinkle garam masala powder.

11. Garnish with freshly chopped coriander leaves and serve hot.

### Serving Suggestions:

Golbari-style Mutton Kosha pairs well with paratha, luchi (Bengali fried flatbread), or steamed rice.

Enjoy the rich and bold flavors of this iconic dish!

Bengali Moti Pulao (মোতি পোলাও)

 ### Bengali Moti Pulao Recipe

**Ingredients:**

For Moti (meatballs):

- 250g minced chicken (or lamb)

- 1 small onion, finely chopped

- 1 green chili, finely chopped

- 1 teaspoon ginger-garlic paste

- 1 teaspoon garam masala

- 2 tablespoons fresh coriander, chopped

- Salt to taste

- 1 egg (for binding)

- 2-3 tablespoons breadcrumbs (optional)

- Oil (for frying)

For the Pulao:

- 2 cups basmati rice (soaked for 30 minutes)

- 1 large onion, thinly sliced

- 1 bay leaf

- 3-4 cloves

- 2-3 cardamom pods

- 1-inch cinnamon stick

- 1/2 teaspoon cumin seeds

- 1 teaspoon sugar (optional, to caramelize onions)

- 1/2 cup mixed nuts (cashews, almonds, raisins)

- 1 teaspoon ginger paste

- 2 green chilies, slit

- 4-5 cups water or chicken stock (depending on rice type)

- Salt to taste

- 2 tablespoons ghee (clarified butter)

- Fresh coriander leaves for garnish

- Saffron (optional, soaked in warm milk for color)

**Instructions:**

1. **Prepare the Moti (Meatballs):**

   - In a bowl, mix the minced meat with finely chopped onion, green chili, ginger-garlic paste, garam masala, coriander, salt, and egg. Add breadcrumbs if the mixture is too wet.

   - Shape the mixture into small round balls (about the size of marbles).

   - Heat oil in a pan and fry the meatballs until golden brown. Remove and drain excess oil on paper towels. Set aside.

2. **Prepare the Pulao:**

   - In a heavy-bottomed pot, heat ghee. Add cumin seeds, bay leaf, cloves, cardamom, and cinnamon stick, and sauté for a minute until aromatic.

   - Add sliced onions and sugar (if using). Cook the onions until they turn golden brown and caramelized.

   - Add ginger paste and green chilies. Sauté for another minute.

   - Drain the soaked rice and add it to the pot. Stir gently for 2-3 minutes to lightly toast the rice and coat it with the ghee and spices.

   - Add water or chicken stock, salt, and saffron milk (if using). Bring to a boil, then lower the heat and cover. Let it simmer on low until the rice is cooked and water is absorbed (about 15-20 minutes).

   - In a separate pan, lightly fry the nuts and raisins in ghee until golden, and set aside.

3. **Assemble:**

   - Once the rice is done, gently fluff it with a fork. Add the fried moti (meatballs) and nuts on top.

   - Garnish with fresh coriander leaves.

4. **Serve:**

   - Serve hot, preferably with raita or a light Bengali curry.

Prawn Bati Chorchori(চিংড়িমাছের বাটিচচ্চরি)

 **Prawn Bati Chorchori** is a traditional Bengali dish where prawns are cooked in a mix of vegetables and spices in a "bati" (bowl) in a slow-cooked method. Here’s a simple recipe to try:

### Ingredients:

- 250 grams medium-sized prawns (cleaned and deveined)

- 1 large onion (thinly sliced)

- 1 medium-sized tomato (chopped)

- 1 medium-sized potato (cut into small cubes)

- 1 medium-sized brinjal/eggplant (cut into small cubes)

- 2-3 green chilies (slit)

- 1 teaspoon mustard seeds

- 1 teaspoon poppy seeds (optional)

- 1 teaspoon turmeric powder

- 1 teaspoon red chili powder

- 1 teaspoon mustard oil (or any oil you prefer)

- Salt to taste

- Fresh coriander leaves for garnish (optional)

### Instructions:

1. **Prepare the mustard-poppy paste** (optional step):

   - Soak 1 tsp mustard seeds and 1 tsp poppy seeds in water for 10-15 minutes. Then grind them into a smooth paste with a little water. Set aside.

2. **Marinate the prawns**:

   - Rub the prawns with a little salt and turmeric powder. Set aside for 10-15 minutes.

3. **Prepare the vegetables**:

   - Cut the potatoes, brinjal, and tomato as mentioned. Set aside.

4. **Layer the ingredients**:

   - In a heatproof bowl or "bati", add the marinated prawns.

   - Add the sliced onions, chopped tomato, potato, and brinjal.

   - Add the slit green chilies.

   - Add the mustard-poppy seed paste if using.

   - Sprinkle the turmeric powder, red chili powder, and salt.

5. **Drizzle oil**:

   - Pour about 1 teaspoon of mustard oil over the mixture.

6. **Cook the bati chorchori**:

   - You can either steam the dish in a steamer for about 20-25 minutes or place the bowl in a deep pan with a lid and cook it over low heat until the vegetables are soft and the prawns are cooked through. If using a pressure cooker, cook for 1-2 whistles.

7. **Garnish and serve**:

   - Once done, check for seasoning and adjust salt if needed.

   - Garnish with fresh coriander leaves (optional).

Serve **Prawn Bati Chorchori** hot with steamed rice.

Enjoy your flavorful Bengali dish!

Sukto (শুক্তো)

 **Sukto** is a traditional Bengali dish known for its unique bitter-sweet taste, often served as a starter in Bengali meals. It is a vegetable stew with a mix of bitter gourd (karela) and other vegetables, cooked in a mildly spiced mustard and milk-based gravy. Here's a classic recipe for Sukto:

### Ingredients:

- **Bitter gourd (Karela)** – 1 medium-sized, sliced thinly

- **Eggplant (Baingan)** – 1 small, chopped

- **Raw banana** – 1, chopped

- **Potato** – 1 medium-sized, chopped

- **Drumsticks** – 2, cut into 2-inch pieces

- **Sweet potato** – 1 small, chopped

- **Ridge gourd (Jhinge)** – 1, peeled and chopped

- **Bori (dried lentil dumplings)** – 8-10 pieces (optional)

- **Milk** – 1/2 cup

- **Mustard paste** – 2 tbsp (soak mustard seeds in water and grind to a paste)

- **Ginger paste** – 1 tsp

- **Poppy seeds paste (optional)** – 1 tbsp

- **Panch phoron (Bengali five-spice mix)** – 1 tsp

- **Bay leaf** – 1

- **Dry red chilies** – 1

- **Ghee (clarified butter)** – 1 tbsp

- **Turmeric powder** – 1/2 tsp

- **Salt** – to taste

- **Sugar** – 1 tsp

- **Oil (mustard oil)** – 3 tbsp

- **Water** – as required

### Instructions:

1. **Fry the Bitter Gourd**:

   - Heat 1 tablespoon of mustard oil in a pan and fry the sliced bitter gourd until crispy. Set aside.

2. **Fry the Bori**:

   - In the same oil, fry the Bori until golden and crisp. Remove and set aside.

3. **Prepare the Vegetables**:

   - Heat the remaining oil in a kadhai or deep pan.

   - Add the bay leaf, dry red chili, and panch phoron. Let them splutter.

   - Add the chopped potatoes, raw banana, ridge gourd, drumsticks, sweet potato, and eggplant. Sauté the vegetables on medium heat for 5-6 minutes.

4. **Add Spices**:

   - Add turmeric powder, ginger paste, mustard paste, and poppy seed paste (if using). Mix well and sauté for a few more minutes until the raw smell of mustard disappears.

5. **Cook the Vegetables**:

   - Add about 2 cups of water and bring to a boil. Cover and cook on medium heat for 10-12 minutes or until the vegetables are cooked but not mushy.

6. **Add Milk**:

   - Lower the heat and pour in the milk. Stir continuously to prevent curdling. Let the Sukto simmer for another 4-5 minutes.

7. **Finish the Sukto**:

   - Add the fried bitter gourd and bori. Mix gently.

   - Add salt and sugar to balance the bitter taste. Adjust the seasoning according to your preference.

8. **Add Ghee**:

   - Finish with a drizzle of ghee and turn off the heat.

9. **Serve**:

   - Sukto is best served warm with steamed rice as a first course in a Bengali meal.

### Tips:

- You can also add vegetables like radish, flat beans, or papaya.

- Adjust the quantity of bitter gourd based on your tolerance for bitterness.

  

Enjoy the delicate flavors of this traditional Bengali dish!

Soanpapdi (সোনপাপরি)

 ### Soan Papdi Recipe

**Ingredients**:

- 2 cups Gram flour (besan)

- 2 cups All-purpose flour (maida)

- 2 cups Sugar

- 1 ½ cups Ghee (clarified butter)

- 1 cup Water

- ½ tsp Cardamom powder

- 2 tbsp Milk

- 1 tbsp Lemon juice

- Chopped almonds and pistachios (for garnishing)

### Instructions:

1. **Prepare the Flour Mix**:

   - Sieve together the gram flour and all-purpose flour in a bowl.

2. **Cook the Sugar Syrup**:

   - In a pan, mix sugar, water, and lemon juice.

   - Cook on medium heat until it reaches a two-string consistency (a thick syrup). Add cardamom powder and milk, stir well, and turn off the heat.

3. **Roast the Flour**:

   - In another pan, heat ghee and roast the flour mixture on low-medium heat. Stir continuously until the flour turns golden and emits a nutty aroma.

   - Once roasted, remove from heat and keep aside.

4. **Combine Syrup and Flour**:

   - Slowly add the sugar syrup to the roasted flour mixture while stirring continuously. Mix well until it forms a smooth and consistent dough.

5. **Whisk to Create Layers**:

   - Allow the dough to cool slightly. Knead it with your hands until it becomes stringy and starts forming layers. You can also whisk it with a fork to achieve the flaky texture.

6. **Shape the Soan Papdi**:

   - Pour the mixture into a greased tray or plate, flatten it evenly, and garnish with chopped almonds and pistachios.

   - Allow it to cool completely, then cut it into square or diamond-shaped pieces.

7. **Serve and Store**:

   - Once cooled and set, your Soan Papdi is ready to serve! Store in an airtight container to maintain freshness.

Enjoy your homemade flaky, melt-in-mouth Soan Papdi!

Niramish Maach (নিরামিষ মাছ)

 **Niramish Maach** (Vegetarian Fish) is a Bengali dish where a fish-like preparation is made using ingredients such as plant-based proteins (soya, raw banana, etc.) or vegetables instead of real fish. Here’s a simple recipe using raw banana and potatoes to replicate the texture of fish.

### Ingredients:

For the "fish" pieces:

- 2 raw bananas (plantains)

- 1 large potato

- 1 tablespoon ginger paste

- 1 teaspoon cumin powder

- 1 teaspoon coriander powder

- 1 teaspoon red chili powder

- 1 teaspoon turmeric powder

- Salt to taste

- 2 tablespoons chickpea flour (besan)

- Oil for frying

For the gravy:

- 2 tablespoons mustard oil

- 1 bay leaf

- 1 teaspoon cumin seeds

- 1 large onion (finely chopped)

- 1 tablespoon ginger paste

- 2 tomatoes (pureed)

- 1 teaspoon turmeric powder

- 1 teaspoon cumin powder

- 1 teaspoon coriander powder

- 1 teaspoon garam masala

- 1 teaspoon red chili powder

- 2 green chilies (slit)

- Salt to taste

- Fresh coriander leaves for garnish

### Instructions:

#### Step 1: Preparing the “fish” pieces

1. **Boil the raw bananas and potato** until soft. Peel and mash them together into a smooth mixture.

2. **Add spices**: Mix in ginger paste, cumin powder, coriander powder, red chili powder, turmeric, and salt. Adjust seasoning to taste.

3. **Bind with chickpea flour**: Add chickpea flour (besan) to the mixture to help bind it. Mix well.

4. **Shape the mixture**: Take portions of the mixture and shape them like fish fillets or cutlets.

5. **Fry the pieces**: Heat oil in a pan and fry the shaped “fish” pieces until golden brown. Remove and set aside.

#### Step 2: Making the gravy

1. **Heat mustard oil** in a pan until it starts smoking. Add cumin seeds and bay leaf.

2. **Sauté onions**: Add finely chopped onions and cook until golden brown.

3. **Add ginger paste** and cook for another minute.

4. **Tomato puree**: Add the pureed tomatoes and cook until the oil separates.

5. **Spices**: Add turmeric, cumin powder, coriander powder, red chili powder, and salt. Cook the spices well for a few minutes.

6. **Add water**: Pour in some water to make the gravy and let it simmer for 5-7 minutes.

7. **Green chilies**: Add the slit green chilies to the gravy.

#### Step 3: Final Assembly

1. **Add the fried “fish” pieces** into the gravy and cook for another 3-4 minutes on low heat, allowing the pieces to absorb the flavors.

2. **Finish with garam masala**: Sprinkle garam masala and garnish with fresh coriander leaves.

Serve your Niramish Maach hot with steamed rice or chapati.

Haser Dimer Dalna (হাঁসের ডিমের ডালনা)

 **Haser Dimer Dalna** is a traditional Bengali duck egg curry, similar to the more common **Dim er Dalna** made with chicken eggs, but richer due to the unique flavor of duck eggs. Here’s a recipe for **Haser Dimer Dalna**:

### Ingredients:

- 6 duck eggs (Haser Dim)

- 4 medium potatoes, cut into cubes

- 2 medium onions, finely chopped

- 2 tomatoes, chopped

- 1 tablespoon ginger paste

- 1 tablespoon garlic paste

- 1 tablespoon cumin seeds

- 2-3 bay leaves

- 1 cinnamon stick

- 3-4 green cardamom pods

- 4 cloves

- 1 teaspoon cumin powder

- 1 teaspoon coriander powder

- 1 teaspoon red chili powder (adjust to taste)

- 1/2 teaspoon turmeric powder

- 1 teaspoon garam masala powder

- 1 teaspoon sugar (optional)

- Salt to taste

- Mustard oil for cooking

- Fresh coriander leaves for garnish

### Steps:

1. **Boil the Eggs**: Hard boil the duck eggs (around 10 minutes). Once boiled, cool them under cold water, peel, and make small slits on the eggs.

2. **Fry the Potatoes and Eggs**:

   - Heat mustard oil in a pan. Once hot, fry the cubed potatoes with a pinch of turmeric and salt until golden. Remove and keep aside.

   - In the same oil, lightly fry the boiled duck eggs until golden brown. Set aside.

3. **Tempering the Spices**:

   - In the remaining oil, add more mustard oil if needed. Temper with cumin seeds, bay leaves, cinnamon, cardamom, and cloves.

   - Add finely chopped onions and sauté until they turn golden brown.

   - Add the ginger-garlic paste and sauté for a couple of minutes until the raw smell disappears.

4. **Add Tomatoes and Spices**:

   - Add chopped tomatoes and cook until they soften and release oil from the sides.

   - Now add turmeric, cumin powder, coriander powder, red chili powder, and sugar (optional). Stir well and cook for a few minutes until the spices are cooked and oil starts separating.

5. **Cooking the Dalna**:

   - Add the fried potatoes and stir them into the spice mixture.

   - Add about 1 to 1.5 cups of water (adjust depending on how much gravy you prefer). Bring to a boil.

   - Once the potatoes are half-cooked, gently add the fried eggs.

   - Cover and simmer on low heat until the potatoes are fully cooked and the gravy thickens.

6. **Finish with Garam Masala**:

   - Add garam masala powder and adjust salt if needed. Stir and cook for another 2-3 minutes.

7. **Garnish and Serve**:

   - Garnish with fresh coriander leaves and serve hot with steamed rice or Bengali-style luchis (fried flatbreads).

Enjoy your delicious **Haser Dimer Dalna**!

SitaBhog (সীতাভোগ)

 ### Sitabhog Recipe

#### Ingredients:

- **Rice flour**: 1 cup

- **Chhena (cottage cheese)**: 1/2 cup (freshly crumbled)

- **Semolina (sooji)**: 2 tbsp

- **Sugar**: 1 cup (for syrup)

- **Water**: 1 1/2 cups (for syrup)

- **Cardamom powder**: 1/2 tsp

- **Bay leaf**: 1-2

- **Ghee (clarified butter)**: 2 tbsp

- **Saffron strands** (optional)

- **Food color**: Yellow (optional)

- **Oil or ghee**: For frying

#### Instructions:

1. **Prepare the dough:**

   - In a large bowl, mix rice flour, crumbled chhena, and semolina.

   - Add 2 tablespoons of ghee to the mixture and knead it well until the dough is soft and smooth.

   - Cover the dough and set it aside for 15-20 minutes.

2. **Shape the Sitabhog:**

   - Use a large-holed sieve or a special sitabhog press to shape the dough into thin, vermicelli-like strands. If you don't have this equipment, roll small portions of the dough into long, thin strands by hand.

   - Set aside the prepared strands.

3. **Prepare the sugar syrup:**

   - In a pan, combine sugar, water, and bay leaves. Heat the mixture until the sugar dissolves completely, and then let it boil for a few minutes to make a light syrup.

   - Add cardamom powder for flavor and saffron strands for color (optional). Keep the syrup warm on low heat.

4. **Fry the Sitabhog:**

   - Heat oil or ghee in a deep pan for frying.

   - Fry the strands of dough in batches until they turn golden and crispy. Make sure not to overcrowd the pan.

   - Drain the fried strands on paper towels to remove excess oil.

5. **Soak in syrup:**

   - Dip the fried sitabhog strands into the warm sugar syrup. Let them soak for a few minutes to absorb the syrup, but avoid over-soaking, as they can become soggy.

6. **Serve:**

   - Remove the soaked sitabhog strands and serve them warm or at room temperature.

Enjoy this delicious traditional Bengali sweet!

Rabri (রাবরি)

 **Rabri Recipe (Traditional Indian Sweet)**

**Ingredients:**

- 1 liter full-fat milk

- 4-5 tablespoons sugar (adjust to taste)

- 5-6 cardamom pods (crushed)

- A few saffron strands (optional)

- 1 tablespoon chopped nuts (almonds, pistachios) for garnish

- 1/2 teaspoon rose water (optional)

---

**Instructions:**

1. **Boil the Milk:**

   - Pour the full-fat milk into a large, heavy-bottomed pan and bring it to a boil over medium heat.

   

2. **Simmer the Milk:**

   - Once the milk reaches a boil, lower the heat to a gentle simmer.

   - Allow the milk to reduce by half its original quantity. This process may take about 45 minutes to 1 hour.

   - While simmering, occasionally scrape the cream (malai) that forms on the sides of the pan and mix it back into the milk. This gives the rabri its rich texture.

3. **Add Flavorings:**

   - Once the milk has thickened and reduced, add the sugar, crushed cardamom pods, and saffron strands. Stir well until the sugar dissolves completely.

   

4. **Cook Further:**

   - Let the milk cook for another 5-10 minutes, stirring gently so that it thickens further and absorbs the flavors of cardamom and saffron.

5. **Garnish and Chill:**

   - Remove the rabri from heat and let it cool slightly.

   - Add the rose water (if using) and stir gently.

   - Garnish with chopped nuts like almonds and pistachios.

   - You can serve the rabri warm or chill it in the refrigerator for 2-3 hours before serving for a cold, creamy dessert.

Enjoy your delicious homemade Rabri!

Rasomalai(রসমালাই)

 **Rasmalai Recipe (Indian Dessert)**

**Ingredients:**

For the Rasgullas:

- 1 liter milk

- 2 tablespoons lemon juice or vinegar

- 1 cup sugar

- 4 cups water

- 2-3 cardamom pods (crushed)

For the Rabri (Milk Syrup):

- 1 liter milk

- 4-5 tablespoons sugar (adjust to taste)

- 5-6 cardamom pods (crushed)

- A few saffron strands (optional)

- Chopped nuts (almonds, pistachios) for garnish

---

**Instructions:**

1. **Prepare the Rasgullas (Cheese Balls):**

   - Boil the milk in a large pot. Once it boils, add lemon juice or vinegar gradually and stir gently until the milk curdles and separates into curds (chenna) and whey.

   - Strain the curds through a muslin cloth and rinse with cold water to remove any lemon or vinegar flavor. Hang the cloth for about 30 minutes to drain excess water.

   - After 30 minutes, knead the chenna (curds) until smooth and soft.

   - Divide the dough into small, smooth balls (about the size of marbles) with no cracks.

   - In a large pot, boil water and sugar together to make a syrup. Once boiling, add the chenna balls to the syrup and cover. Cook for 15-20 minutes, ensuring the balls puff up and become spongy.

   - Remove from heat and let the rasgullas cool in the syrup.

2. **Prepare the Rabri (Milk Syrup):**

   - In a wide pan, bring milk to a boil and simmer on low heat, stirring continuously until it reduces to half the original quantity.

   - Add sugar, cardamom, and saffron, and cook for another 10-15 minutes until the milk thickens slightly. Remove from heat.

3. **Assemble the Rasmalai:**

   - Gently squeeze the rasgullas to remove excess syrup and add them to the prepared rabri.

   - Let the rasgullas soak in the rabri for at least 2 hours, preferably in the refrigerator, so they absorb the flavors.

   - Garnish with chopped nuts before serving.

Enjoy your homemade Rasmalai!

Mango Doi (আম দই)

 **Mango Doi (Mango Yogurt)** is a popular Bengali dessert combining the tanginess of yogurt with the sweetness of mangoes. Here's a simple recipe to prepare it:

### Ingredients:

- 1 cup ripe mango puree (preferably Alphonso or any sweet variety)

- 1 cup thick yogurt (preferably Greek yogurt or homemade curd)

- 1/4 cup condensed milk (adjust according to sweetness)

- 2-3 tbsp sugar (optional, adjust based on the sweetness of the mango)

- 1/2 tsp cardamom powder (optional for flavor)

- A few saffron strands soaked in 1 tbsp warm milk (optional)

- Chopped pistachios or almonds for garnishing

### Instructions:

1. **Prepare the Mango Puree:**

   - Peel and chop the ripe mangoes.

   - Blend them into a smooth puree using a blender or food processor. Ensure there are no lumps.

2. **Whisk the Yogurt:**

   - In a separate bowl, whisk the yogurt until smooth and creamy. You can strain the yogurt through a cheesecloth for a thicker consistency, especially if using homemade curd.

3. **Combine Mango and Yogurt:**

   - Add the mango puree to the whisked yogurt and mix well.

   - Pour in the condensed milk and sugar (if needed). Adjust the amount based on the sweetness of the mango puree.

   - Whisk everything together until it is smooth and well-combined.

4. **Add Flavoring (optional):**

   - Mix in the cardamom powder and saffron-soaked milk for a more fragrant dessert. These are optional but add an aromatic touch.

5. **Chill and Serve:**

   - Pour the mango doi mixture into serving bowls or ramekins.

   - Chill in the refrigerator for 2-3 hours or until it sets slightly and is well-cooled.

6. **Garnishing:**

   - Before serving, garnish with chopped pistachios or almonds for a bit of crunch.

### Notes:

- You can replace condensed milk with full-fat milk and adjust the sugar accordingly.

- This dessert can be enjoyed fresh or refrigerated for up to 2-3 days.

Enjoy the creamy, sweet, and tangy flavors of Mango Doi!