Reshmi Polao(রেশমি পোলাও)

 Recipe for Reshmi Polao

Ingredients:

For the rice:

Basmati rice: 2 cups (soaked for 30 minutes and drained)

Ghee (clarified butter): 3 tablespoons

Bay leaf: 1

Cinnamon stick: 1

Green cardamom: 4-5

Cloves: 4-5

Mace (optional): 1 piece

Salt: to taste

Water: 4 cups

For the chicken:

Boneless chicken (cut into small pieces): 500 grams

Yogurt: 1/2 cup

Ginger-garlic paste: 1 tablespoon

Lemon juice: 1 tablespoon

Garam masala powder: 1 teaspoon

Salt: to taste

White pepper powder: 1 teaspoon

Cream: 1/4 cup

Ghee: 2 tablespoons

For garnishing:

Fried onions: 1/2 cup

Sliced almonds: 2 tablespoons

Raisins: 2 tablespoons

Chopped coriander leaves: 2 tablespoons

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Instructions:

Step 1: Prepare the chicken

1. Marinate the chicken with yogurt, ginger-garlic paste, lemon juice, garam masala powder, white pepper powder, and salt. Let it rest for 1 hour.

2. Heat ghee in a pan and sauté the marinated chicken until cooked. Add cream and cook for 2-3 more minutes. Set aside.

Step 2: Cook the rice

1. Heat ghee in a heavy-bottomed pot. Add bay leaf, cinnamon stick, green cardamom, cloves, and mace. Sauté until aromatic.

2. Add the soaked rice and stir gently for 2-3 minutes.

3. Add 4 cups of water and salt. Cook on low heat until the rice is fully cooked and the water is absorbed. Fluff the rice lightly with a fork.

Step 3: Assemble the polao

1. In a large pot, layer half the rice, then the cooked chicken, and finally the remaining rice.

2. Garnish with fried onions, almonds, raisins, and chopped coriander leaves.

3. Cover the pot and cook on very low heat (dum method) for 10-15 minutes to let the flavors meld.

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Serve hot with raita or a light salad. Enjoy the silky and fragrant Reshmi Polao!

Palm Pulp Sandesh(তাল আটির সন্দেশ)

 Recipe for Tal Atir Sandesh (Palm Pulp Sandesh)

Ingredients:

Ripe palm fruit (Tal) pulp – 1 cup

Grated jaggery or sugar – 1 cup (adjust to taste)

Freshly grated coconut – 1 cup

Milk – ½ cup

Ghee (clarified butter) – 2 tbsp

Instructions:

1. Extract Palm Pulp:

Wash the ripe palm fruit thoroughly. Remove the outer skin and separate the pulp from the seeds.

Mash the pulp and strain it through a fine sieve to remove fibers, ensuring smooth pulp.

2. Cook the Mixture:

Heat a thick-bottomed pan or kadhai on medium heat and add the ghee.

Add the palm pulp, grated coconut, and jaggery/sugar. Stir the mixture continuously.

3. Add Milk:

Pour in the milk gradually while stirring to prevent lumps.

Cook on medium-low heat until the mixture thickens and starts leaving the sides of the pan.

4. Shape the Sandesh:

Allow the mixture to cool slightly but remain pliable.

Grease your hands lightly with ghee and shape the mixture into small round or oval sandesh pieces. Alternatively, you can press the mixture into molds for decorative shapes.

5. Cool and Serve:

Let the sandesh cool completely to firm up.

Serve as a delightful sweet or store in an airtight container for 2-3 days.

Enjoy the rich, traditional flavor of Tal Atir Sandesh!

Artistic Lentil Dumplings( গয়নাবড়ি)

 Here is the recipe for Goyna Bori (artistic lentil dumplings):

Ingredients:

White lentils (urad dal): 1 cup

Poppy seeds (optional): 1-2 tbsp

Salt: A pinch

Turmeric powder: A pinch (optional, for color)

Food coloring: Optional (if you want colorful designs)

Tools Needed:

A plate or a cloth for drying

A piping cone or a banana leaf roll (to shape the designs)

A thin stick or skewer (optional for finer designs)

Instructions:

1. Preparation of the Lentil Paste:

1. Wash the lentils thoroughly and soak them in water for 5-6 hours or overnight.

2. Drain the lentils and grind them into a smooth paste using minimal water. The paste should be thick and fluffy.

3. Add a pinch of salt and whisk the paste well to make it airy and light. This ensures that the Goyna Bori dries well and retains its shape.

2. Add Optional Ingredients:

You can mix a pinch of turmeric powder or food coloring to make colorful designs.

Sprinkle poppy seeds in the paste or on the surface to add texture and flavor.

3. Making the Designs:

1. Spread a clean, dry plate, banana leaf, or cloth in a sunny area.

2. Use a piping cone, a spoon, or your fingers to create intricate designs with the lentil paste. You can create floral, geometric, or jewelry-like patterns.

3. For finer details, use a thin stick or skewer to adjust the designs.

4. Drying the Goyna Bori:

1. Place the designs under direct sunlight for 2-3 days until they are completely dry.

2. Ensure they are flipped carefully after the first day for even drying.

5. Storage:

Once dried, store the Goyna Bori in an airtight container. They can be stored for months in a dry place.

6. Cooking:

Deep fry the dried Goyna Bori in hot oil until golden and crispy.

Serve them as a side dish with dal and rice or as a crunchy snack.

This traditional dish is not just a culinary treat but also an art form, showcasing intricate patterns and textures.

Chicken Maharani(চিকেন মহারানি)

 Chicken Maharani Recipe

Ingredients:

Chicken (bone-in or boneless) – 500 grams

Onion paste – 2 medium-sized onions

Ginger-garlic paste – 1 tablespoon

Tomato puree – 2 medium-sized tomatoes

Cashew paste – 3 tablespoons (soak cashews in warm water and grind into a paste)

Yogurt – 4 tablespoons

Cream – 2 tablespoons

Green chilies – 2-3 (slit)

Bay leaves – 2

Cloves – 4-5

Cardamom – 3-4

Cinnamon stick – 1 inch

Turmeric powder – 1/2 teaspoon

Red chili powder – 1 teaspoon

Coriander powder – 1 teaspoon

Garam masala powder – 1/2 teaspoon

Kasuri methi (dried fenugreek leaves) – 1 teaspoon

Butter – 2 tablespoons

Oil – 2 tablespoons

Salt – as per taste

Fresh coriander leaves – for garnishing

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Instructions:

1. Marinate the Chicken:

Clean the chicken and marinate with yogurt, turmeric, and a little salt. Let it rest for 30 minutes.

2. Prepare the Base:

Heat oil and butter in a pan. Add bay leaves, cloves, cardamom, and cinnamon. Sauté until aromatic.

Add onion paste and cook until golden brown.

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

3. Add Spices:

Add tomato puree and cook until oil starts to separate.

Stir in turmeric, red chili powder, coriander powder, and salt. Mix well.

4. Add Cashew Paste:

Add the cashew paste and cook for a few minutes, stirring continuously to prevent sticking.

Add a splash of water if the mixture becomes too thick.

5. Cook the Chicken:

Add the marinated chicken to the pan. Mix well to coat the chicken in the masala.

Cover and cook on medium heat until the chicken is tender. Stir occasionally.

6. Finish with Cream:

Add cream, garam masala, and kasuri methi. Stir and let it simmer for 5 minutes.

7. Garnish and Serve:

Garnish with fresh coriander leaves and serve hot with naan, roti, or rice.

Enjoy your rich and flavorful Chicken Maharani!

Chicken Roasted in Sal Leaf(শালপাতার পোড়া চিকেন)

 Here’s the recipe for Shalpatay Pora Chicken (Chicken Roasted in Sal Leaf)

Ingredients:

Chicken: 1 kg (cut into medium pieces)

Mustard oil: 4-5 tbsp

Turmeric powder: 1 tsp

Red chili powder: 1 tsp

Cumin powder: 1 tsp

Coriander powder: 1 tsp

Ginger-garlic paste: 2 tbsp

Green chilies: 4-5 (slit or chopped)

Onions: 2 medium-sized (sliced)

Tomato: 1 large (finely chopped)

Salt: To taste

Shal leaves: Enough to wrap the chicken pieces

Thread or toothpicks: To secure the wraps

Instructions:

1. Marinate the chicken:

In a large bowl, mix chicken pieces with turmeric powder, red chili powder, cumin powder, coriander powder, ginger-garlic paste, salt, and mustard oil. Add onions, tomatoes, and green chilies to the mix. Let it marinate for 30 minutes to 1 hour.

2. Prepare the Shal leaves:

Wash the Shal leaves thoroughly and pat them dry. If the leaves are stiff, lightly roast them over a flame or dip them in hot water for a few seconds to make them pliable.

3. Wrap the chicken:

Take 2-3 pieces of marinated chicken and place them on a Shal leaf. Wrap it securely, making sure the marinade doesn’t leak. Tie the wraps with thread or secure them with toothpicks.

4. Cook the chicken:

On a pan: Heat a tawa or flat pan on medium heat. Place the wrapped chicken on the pan and cover it. Cook each side for about 10-15 minutes or until the chicken is fully cooked and infused with the smoky aroma of the leaves.

On an open flame or coal: Place the wrapped chicken directly on a charcoal grill or open flame. Turn occasionally to cook evenly. This method gives it a more rustic flavor.

5. Serve:

Remove the chicken from the wraps just before serving. Enjoy with steamed rice or roti.

This dish captures the earthy aroma of Shal leaves, enhancing the smoky, spicy flavor of the chicken!

Milk Chilli Chicken(দুধ মরিচ চিকেন)

 Dudh Morich Chicken (Milk Chili Chicken) Recipe

Ingredients:

Chicken: 500g (cut into medium pieces)

Milk: 1 cup (full-fat)

Green chilies: 5-6 (adjust to spice preference)

Onion: 2 medium (finely chopped)

Ginger paste: 1 tsp

Garlic paste: 1 tsp

Yogurt: 2 tbsp

Bay leaf: 1

Cardamom: 2-3

Cloves: 2-3

Cinnamon stick: 1 small piece

Cumin powder: 1 tsp

Coriander powder: 1 tsp

Turmeric powder: 1/2 tsp

Salt: to taste

Sugar: 1 tsp

Ghee: 2 tbsp

Oil: 2 tbsp

Fresh cream (optional): 2 tbsp

Water: as needed

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Instructions:

1. Marinate the chicken:

In a bowl, mix chicken with yogurt, turmeric powder, cumin powder, coriander powder, salt, and a little oil. Let it marinate for at least 30 minutes.

2. Prepare the base:

Heat ghee and oil in a pan. Add bay leaf, cardamom, cloves, and cinnamon stick. Sauté for a few seconds until aromatic.

3. Cook onions:

Add chopped onions and fry until golden brown. Add ginger and garlic paste. Cook for another 2 minutes.

4. Add chicken:

Add the marinated chicken and cook on medium heat until the chicken turns white and the spices are well coated.

5. Add milk:

Lower the heat and pour in the milk gradually while stirring to prevent curdling. Add sugar and adjust salt if needed.

6. Simmer:

Add slit green chilies and a little water (if the gravy is too thick). Cover and let the chicken simmer for 15-20 minutes until it is fully cooked and the gravy thickens.

7. Finish:

Stir in fresh cream for extra richness (optional). Cook for another 2-3 minutes and remove from heat.

8. Serve:

Serve hot with steamed rice, paratha, or naan.

Enjoy the rich, creamy, and spicy Dudh Morich Chicken!

Dhaniya Vetki(ধনিয়া ভেটকি)

 Recipe for Dhaniya Vetki (Coriander Bhetki Fish Curry)

Ingredients:

Bhetki fish fillets: 500 grams

Fresh coriander leaves: 1 cup (chopped)

Green chilies: 3-4 (adjust to taste)

Garlic cloves: 4-5

Ginger: 1-inch piece

Onion: 2 medium-sized (finely chopped)

Tomatoes: 2 medium-sized (pureed)

Turmeric powder: 1/2 teaspoon

Red chili powder: 1/2 teaspoon

Cumin powder: 1 teaspoon

Garam masala: 1/2 teaspoon

Mustard oil (or vegetable oil): 3-4 tablespoons

Salt: To taste

Water: As needed

For marination:

Turmeric powder: 1/2 teaspoon

Salt: To taste

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Instructions:

1. Marinate the Fish:

Clean the bhetki fillets thoroughly.

Rub them with turmeric powder and salt. Let them marinate for 15-20 minutes.

2. Prepare the Coriander Paste:

Blend coriander leaves, green chilies, garlic, and ginger with a little water to make a smooth paste. Set aside.

3. Fry the Fish:

Heat mustard oil in a pan until it reaches smoking point, then reduce the heat.

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

4. Cook the Curry Base:

In the same oil, add chopped onions and sauté until golden brown.

Add the tomato puree and cook until the oil starts to separate.

Stir in turmeric, red chili powder, and cumin powder. Cook for another 2-3 minutes.

5. Add the Coriander Paste:

Pour the prepared coriander paste into the pan. Mix well and cook for 4-5 minutes on medium heat.

6. Assemble the Curry:

Add fried fish pieces to the pan.

Pour in water (as needed for the desired gravy consistency) and adjust salt.

Let the curry simmer for 8-10 minutes to allow the flavors to meld.

7. Finish with Garam Masala:

Sprinkle garam masala on top and give it a final stir.

8. Serve:

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

Enjoy your flavorful Dhaniya Vetki!

Rasabora(রসবড়া)

 Recipe of Rasabada (Rasabora)

Ingredients:

For the Vadas (Fritters):

Urad dal (split black gram): 1 cup (soaked for 4-5 hours)

Green chilies: 2-3 (finely chopped)

Ginger: 1 teaspoon (grated)

Salt: to taste

Oil: for deep frying

For the Syrup:

Sugar: 1.5 cups

Water: 2 cups

Cardamom: 3-4 (crushed)

Saffron: a pinch (optional)

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Instructions:

Step 1: Prepare the Batter

1. Drain the soaked urad dal and grind it into a smooth, thick paste. Avoid adding too much water while grinding.

2. Add chopped green chilies, grated ginger, and salt to the batter. Whisk the batter well to incorporate air, making it light and fluffy.

Step 2: Fry the Vadas

1. Heat oil in a deep frying pan over medium heat.

2. Wet your hands, take a small portion of batter, and shape it into small, round fritters (or drop spoonfuls directly into the oil).

3. Fry the vadas until golden brown and crisp. Remove and drain on paper towels.

Step 3: Make the Syrup

1. In a pan, combine sugar and water. Heat until the sugar dissolves completely and the syrup thickens slightly.

2. Add crushed cardamom and saffron (if using) to enhance the flavor.

Step 4: Assemble the Rasabada

1. Soak the fried vadas in warm water for 5-10 minutes to make them soft. Gently squeeze out excess water without breaking the vadas.

2. Transfer the softened vadas into the warm sugar syrup. Let them soak for at least 30 minutes to absorb the syrup.

Step 5: Serve

Serve the Rasabada at room temperature or chilled, garnished with a sprinkle of cardamom powder or saffron threads for an added touch.

Enjoy your delicious Rasabada!

Rice kofta(ভাতের কোপ্তা)

 Recipe for Bhater Kofta (Rice Kofta)

Ingredients:

For the Kofta:

Cooked rice: 2 cups (preferably leftover rice)

Gram flour (besan): 2-3 tbsp

Grated coconut: 2 tbsp (optional)

Green chilies: 2-3 (finely chopped)

Ginger paste: 1 tsp

Coriander leaves: 2 tbsp (chopped)

Salt: As per taste

Turmeric powder: ½ tsp

Oil: For frying

For the Gravy:

Onions: 2 (finely chopped)

Tomatoes: 2 (pureed)

Garlic paste: 1 tsp

Ginger paste: 1 tsp

Cumin powder: 1 tsp

Coriander powder: 1 tsp

Red chili powder: ½ tsp

Turmeric powder: ½ tsp

Garam masala powder: ½ tsp

Fresh cream or milk: 2 tbsp (optional)

Water: 1½ cups

Oil: 2 tbsp

Salt: To taste

Instructions:

For the Kofta:

1. Mash the cooked rice in a bowl until smooth.

2. Add gram flour, grated coconut (if using), green chilies, ginger paste, coriander leaves, salt, and turmeric powder.

3. Mix everything well to form a dough-like consistency. If the mixture feels too soft, add a bit more gram flour.

4. Shape small portions of the mixture into round balls (koftas).

5. Heat oil in a pan and deep-fry the koftas until golden brown. Remove and set aside on a paper towel to drain excess oil.

For the Gravy:

1. Heat oil in a pan. Add chopped onions and sauté until golden brown.

2. Add garlic and ginger paste; sauté for 1 minute.

3. Stir in cumin powder, coriander powder, turmeric, red chili powder, and salt. Cook for 2 minutes.

4. Add tomato puree and cook until the oil separates.

5. Pour in water and let the gravy simmer for 5-7 minutes.

6. Add garam masala powder and cream/milk (if using). Mix well and cook for another 2 minutes.

Final Assembly:

1. Add the fried koftas to the gravy just before serving. Let them soak in the gravy for a few minutes.

2. Garnish with chopped coriander leaves or a drizzle of cream.

Serve hot with steamed rice, chapati, or paratha.

Moong Mohon(মুগ মোহন)

 Moong Mohon Recipe

A traditional and flavorful Bengali dish, Moong Mohon is a delightful preparation made with roasted moong dal, coconut, and a mix of spices. Here's the recipe:

Ingredients

Moong dal (split yellow lentils) – 1 cup

Grated coconut – 1/2 cup

Ghee (clarified butter) – 2 tablespoons

Bay leaf – 1

Whole cumin seeds – 1/2 teaspoon

Turmeric powder – 1/4 teaspoon

Red chili powder – 1/4 teaspoon

Sugar – 1 tablespoon (adjust to taste)

Salt – to taste

Water – 3-4 cups (adjust for desired consistency)

Cashews and raisins – 2 tablespoons each (optional)

Instructions

1. Roast the Moong Dal

Dry roast the moong dal in a pan on low heat until golden and aromatic. Wash it thoroughly and set aside.

2. Cook the Dal

In a pot, boil the roasted moong dal with turmeric powder and water until soft and mushy. You can use a pressure cooker for faster results.

3. Prepare the Coconut

Heat 1 tablespoon of ghee in a pan, add grated coconut, and sauté until lightly golden. Set aside.

4. Tempering

In the same pan, heat the remaining ghee. Add bay leaf and cumin seeds. Let them splutter.

5. Combine

Pour the cooked dal into the pan with the tempering. Add the sautéed coconut, red chili powder, salt, and sugar. Mix well.

6. Optional Garnish

Add cashews and raisins, if using, and cook the mixture on medium heat for 5-7 minutes until it thickens slightly.

7. Adjust Consistency

Add more water if you prefer a thinner consistency. Simmer for another 2-3 minutes.

8. Serve

Serve hot with steamed rice, pulao, or luchi (fried bread).

Enjoy your aromatic and sweet-savory Moong Mohon, a perfect festive dish!

Nabaratna Curry( নবরত্ন কারি)

 Recipe for Nabaratna Curry

Ingredients:

Vegetables (chopped): 1 cup (carrots, beans, peas, cauliflower, and potatoes)

Fruits: 1/4 cup pineapple cubes and 1/4 cup apple cubes

Paneer (cottage cheese): 1/2 cup, cubed

Cashew nuts: 10-12

Raisins: 1 tbsp

Fresh cream: 2 tbsp

Milk: 1/4 cup

Tomato puree: 1/2 cup

Green chilies: 2, slit

Turmeric powder: 1/2 tsp

Red chili powder: 1/2 tsp

Coriander powder: 1 tsp

Garam masala: 1/2 tsp

Cumin seeds: 1/2 tsp

Bay leaf: 1

Oil or ghee: 3 tbsp

Salt: to taste

Sugar: 1/2 tsp (optional)

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For garnish:

Coriander leaves: 1 tbsp, finely chopped

Grated paneer: 1 tbsp (optional)

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Instructions:

1. Prepare the vegetables:

Boil or steam the mixed vegetables until they are soft but not mushy. Drain and set aside.

2. Fry paneer:

Heat a little oil in a pan and lightly fry the paneer cubes until golden. Remove and keep aside.

3. Sauté dry fruits:

In the same pan, lightly sauté cashew nuts and raisins until golden. Set aside.

4. Prepare the curry base:

Heat 3 tbsp oil or ghee in a pan. Add cumin seeds and bay leaf. Let them splutter.

Add tomato puree and cook until the oil starts separating.

5. Spice it up:

Add turmeric, red chili powder, coriander powder, and garam masala. Mix well.

6. Cook the curry:

Pour in the milk and fresh cream. Stir continuously to avoid curdling.

Add salt and sugar (if using). Mix well.

7. Combine ingredients:

Add the boiled vegetables, pineapple cubes, apple cubes, fried paneer, and sautéed dry fruits. Stir gently to coat everything in the curry.

Simmer for 5-7 minutes on low heat.

8. Finish and garnish:

Sprinkle freshly chopped coriander leaves and grated paneer (if desired).

Serve hot with naan, roti, or steamed rice.

Enjoy the rich and flavorful Nabaratna Curry!

Lotke Fish Curry(লটকে মাছের রষা)

 Recipe of Lotka Fish Curry (লটকে মাছের রষা)

Ingredients:

Lotka fish: 500 grams (cleaned)

Mustard oil: 3 tablespoons

Onions: 2 medium-sized (finely sliced)

Tomatoes: 1 large (finely chopped)

Garlic paste: 1 teaspoon

Ginger paste: 1 teaspoon

Green chilies: 3-4 (slit)

Turmeric powder: 1 teaspoon

Red chili powder: 1 teaspoon (adjust to taste)

Cumin powder: 1 teaspoon

Coriander powder: 1 teaspoon

Salt: To taste

Water: 2 cups

Fresh coriander leaves: For garnish

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Instructions:

1. Prepare the fish:

Wash the lotka fish thoroughly.

Rub them with salt and turmeric powder and set aside for 10 minutes.

2. Fry the fish:

Heat mustard oil in a pan until it smokes slightly.

Lower the heat and fry the fish pieces lightly on both sides. Remove and set aside.

3. Cook the spices:

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

Add sliced onions and fry until golden brown.

Add garlic paste, ginger paste, and cook for 1-2 minutes until aromatic.

Add tomatoes, turmeric powder, red chili powder, cumin powder, and coriander powder.

Cook until the oil separates from the masala.

4. Make the curry:

Add 2 cups of water to the pan. Bring it to a boil.

Gently slide in the fried fish pieces.

Add slit green chilies and salt as per taste.

Let it simmer on low heat for 10-12 minutes so the fish absorbs the spices.

5. Garnish and serve:

Sprinkle fresh coriander leaves on top.

Serve hot with steamed rice or parathas.

Enjoy your flavorful Lotka Fish Curry!

Dry Bode(শুকনো বোদে)

 Recipe of Shukno Bode (Dry Lentil Fritters)

Ingredients:

Besan (gram flour) - 1 cup

Rice flour - 1 tablespoon

Turmeric powder - 1/4 teaspoon

Red chili powder - 1/2 teaspoon

Cumin powder - 1/4 teaspoon

Green chili paste - 1 teaspoon

Salt - to taste

Water - as needed

Oil - for deep frying

Preparation Method:

1. In a large mixing bowl, combine the gram flour and rice flour.

2. Add turmeric powder, red chili powder, cumin powder, green chili paste, and salt. Mix well.

3. Gradually add water to form a thick batter. Ensure the batter is not too runny.

4. Heat oil in a deep frying pan or wok.

5. Using your hand or a spoon, drop small dollops of batter into the hot oil.

6. Fry on medium heat until the fritters turn golden brown and crispy.

7. Remove the fritters and place them on a paper towel to absorb excess oil.

Serving:

Once cooled, store the shukno bode in an airtight container. Enjoy it as a snack, with puffed rice (muri), or as a crunchy side dish.

Tips:

To make the fritters extra crispy, you can add a pinch of baking soda to the batter.

Let the batter rest for 10 minutes before frying for fluffier fritters.

Doi Pabda(দই পাবদা)

 Here's the recipe for Doi Pabda (Pabda Fish in Yogurt Curry):

Ingredients:

Pabda fish – 4-5 pieces

Plain yogurt – 1/2 cup, whisked

Mustard seeds – 1/2 teaspoon

Onion – 1 medium, finely chopped

Ginger paste – 1 teaspoon

Garlic paste – 1 teaspoon

Green chilies – 3-4, slit

Turmeric powder – 1/2 teaspoon

Red chili powder – 1/2 teaspoon (optional, for more heat)

Cumin powder – 1/2 teaspoon

Mustard oil – 3 tablespoons

Salt – to taste

Fresh coriander leaves – for garnish

Instructions:

1. Preparation:

Clean the pabda fish thoroughly and pat dry. Rub the fish with a little salt and turmeric powder and set aside for 10 minutes.

2. Frying the Fish:

Heat 2 tablespoons of mustard oil in a pan until it smokes lightly. Reduce the heat and fry the fish pieces for about 1-2 minutes on each side. Remove and set aside.

3. Making the Curry:

In the same pan, add the remaining mustard oil. Add the mustard seeds and let them splutter.

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

Add the ginger and garlic pastes, and sauté for another minute.

Add turmeric powder, cumin powder, and red chili powder (if using). Mix well and cook for a minute.

Lower the heat and add the whisked yogurt slowly, stirring continuously to prevent curdling.

4. Simmering:

Add the green chilies and season with salt. Let the mixture cook for 2-3 minutes.

Add about 1/2 cup of water to adjust the consistency of the curry.

Gently place the fried pabda fish into the curry. Simmer on low heat for 5-7 minutes, allowing the fish to absorb the flavors.

5. Finishing Touch:

Turn off the heat and garnish with fresh coriander leaves.

6. Serving:

Serve hot with steamed rice for a delicious Bengali meal.

Enjoy your flavorful Doi Pabda!

Daliya Khichdi(ডালিয়া খিচুড়ি)

 Here's a simple recipe for Daliya Khichdi:

Ingredients:

1 cup daliya (broken wheat)

½ cup split green gram (moong dal) without skin

1 small carrot, chopped

½ cup green peas

1 small potato, peeled and diced

1 small tomato, chopped

1 teaspoon cumin seeds

½ teaspoon turmeric powder

½ teaspoon garam masala (optional)

Salt to taste

2 tablespoons ghee or oil

4 cups water

Fresh coriander leaves for garnish

Instructions:

1. Roast the Daliya: In a pan, dry roast the daliya on medium heat for 4-5 minutes or until it turns light golden. Set aside.

2. Prepare the Dal: Wash and drain the moong dal. Keep it aside.

3. Sauté Vegetables: Heat ghee or oil in a pressure cooker. Add cumin seeds and let them splutter. Add the chopped tomatoes and cook until they turn soft.

4. Add Spices and Vegetables: Mix in turmeric powder and any optional spices. Add the chopped carrot, potato, and green peas. Stir well.

5. Combine Daliya and Dal: Add the roasted daliya and washed moong dal to the pressure cooker. Mix thoroughly with the vegetables.

6. Add Water and Cook: Pour in 4 cups of water and add salt to taste. Close the lid and cook for 2-3 whistles (around 10-12 minutes).

7. Release Pressure: Let the pressure release naturally. Open the lid and stir the khichdi. If it appears too thick, add some warm water and adjust the consistency.

8. Garnish and Serve: Garnish with fresh coriander leaves and serve hot with a side of curd or pickle.

Enjoy your healthy and comforting Daliya Khichdi!

Pineapple Chatney(আনারসের চাটনি)

 Here's the recipe for Pineapple Chutney (আনারসের চাটনি):

Ingredients:

Pineapple – 1 medium, peeled and finely chopped

Sugar – 1 cup (adjust according to sweetness)

Salt – a pinch

Turmeric powder – 1/4 teaspoon

Mustard seeds – 1/2 teaspoon

Dried red chilies – 2

Bay leaf – 1

Grated ginger – 1 teaspoon

Raisins – 2 tablespoons (optional)

Lemon juice – 1 tablespoon (optional)

Water – 1/2 cup

Instructions:

1. Prepare the pineapple: Peel and finely chop the pineapple into small pieces.

2. Cooking the chutney:

In a pan, add the chopped pineapple and water. Cook on medium heat for about 5–7 minutes or until the pineapple becomes soft.

Add turmeric powder, salt, and sugar. Mix well and let it simmer on low heat until the mixture thickens.

3. Tempering:

In a separate small pan, heat a little oil and add mustard seeds, dried red chilies, and a bay leaf.

Once the mustard seeds start spluttering, add the grated ginger and sauté for a minute.

4. Combine:

Pour the tempering over the pineapple mixture and stir well.

Add raisins if using, and cook for an additional 2–3 minutes.

5. Finishing touch:

Turn off the heat and let the chutney cool slightly.

Add lemon juice for a hint of tanginess, if desired.

6. Serve:

Serve the chutney chilled or at room temperature with rice, roti, or as a side with your main dishes.

Enjoy your homemade pineapple chutney!

Uchhe Chorchori(উচ্ছে চচ্চরি)

 Recipe for Uchhe Chorchori (Bitter Gourd Stir-Fry)

Ingredients:

2-3 bitter gourds (uchhe), thinly sliced

1 potato, peeled and cut into thin strips

1 small eggplant, cut into thin strips

1-2 green chilies, slit

1 teaspoon mustard seeds

1/2 teaspoon turmeric powder

2 tablespoons mustard oil (or any cooking oil)

Salt to taste

Sugar (optional, to balance bitterness)

Instructions:

1. Prepare the Ingredients: Wash and slice the bitter gourds thinly. Sprinkle a little salt over them and let them sit for 10-15 minutes to reduce bitterness. Rinse and pat dry.

2. Heat the Oil: Heat mustard oil in a pan until it starts to smoke lightly. This step ensures the oil loses its raw taste.

3. Add Mustard Seeds: Add the mustard seeds to the hot oil and let them splutter.

4. Sauté Vegetables: Add the potato and sauté for 2-3 minutes. Add the bitter gourd slices, eggplant strips, and green chilies. Mix well.

5. Season: Sprinkle turmeric powder and salt. Stir to coat the vegetables evenly.

6. Cook Covered: Reduce the heat and cover the pan. Let it cook for about 10-12 minutes, stirring occasionally. If needed, add a splash of water to prevent sticking.

7. Adjust Seasoning: Once the vegetables are tender, adjust salt and add a pinch of sugar if desired to balance the bitterness.

8. Final Touch: Cook uncovered for an additional 2-3 minutes until the vegetables are well-fried and slightly crispy.

9. Serve: Serve hot with steamed rice or as a side dish with a traditional Bengali meal.

Enjoy the unique flavors of Uchhe Chorchori!

Tender Goat Curry(কচি পাঠার ঝোল)

 Here's a recipe for Kochi Pathar Jhol (Tender Goat Curry):

Ingredients:

Tender goat meat (with bones) – 500 grams

Potatoes – 2 medium-sized, peeled and halved

Onions – 2 large, finely chopped

Tomatoes – 1 large, chopped

Garlic paste – 2 teaspoons

Ginger paste – 1 teaspoon

Green chilies – 2-3, slit

Turmeric powder – 1 teaspoon

Red chili powder – 1 teaspoon (adjust to taste)

Coriander powder – 1 teaspoon

Cumin powder – 1 teaspoon

Garam masala powder – 1/2 teaspoon

Bay leaves – 2

Cloves – 3-4

Cinnamon stick – 1 small piece

Cardamom pods – 2-3

Mustard oil – 4 tablespoons (or any oil of your choice)

Salt – to taste

Water – as needed

Fresh coriander leaves – for garnish

Instructions:

1. Marinate the Meat: In a bowl, mix the goat meat with a little turmeric, salt, and garlic paste. Let it marinate for 30 minutes to 1 hour for better flavor.

2. Heat Oil: In a deep pan or kadai, heat mustard oil until it starts to smoke slightly, then reduce the heat to medium.

3. Fry Potatoes: Add the halved potatoes and fry until golden. Remove and set aside.

4. Sauté Spices: Add the bay leaves, cinnamon, cloves, and cardamom to the hot oil. Sauté for a few seconds until aromatic.

5. Add Onions: Add the chopped onions and sauté until golden brown.

6. Add Ginger and Garlic: Add the ginger and garlic paste and sauté for another minute.

7. Add Tomatoes and Spices: Add the chopped tomatoes, turmeric powder, red chili powder, cumin powder, and coriander powder. Cook until the oil starts to separate from the mixture.

8. Add Meat: Add the marinated goat meat and stir well. Cook on medium-high heat, stirring frequently until the meat is browned and starts releasing its juices.

9. Simmer: Lower the heat, cover, and cook for 15-20 minutes, stirring occasionally. Add water if the mixture starts to stick.

10. Add Potatoes: Add the fried potatoes and enough water to make the desired consistency of the curry. Bring it to a boil.

11. Cook Until Tender: Cover and simmer until the meat is tender and the potatoes are fully cooked. This may take an additional 20-30 minutes depending on the meat quality. Adjust salt as needed.

12. Finish with Garam Masala: Add garam masala powder and green chilies. Let it simmer for another 5 minutes.

13. Garnish: Garnish with fresh coriander leaves and serve hot with steamed rice or roti.

Enjoy your flavorful Kochi Pathar Jhol!

Chanachur(চানাচুর)

 Here's a simple recipe for making Chanachur (Spicy Indian Snack Mix) at home:

Ingredients:

Fried Gram Flour Noodles (Sev) – 1 cup

Peanuts – ½ cup

Roasted Chana Dal – ¼ cup

Cashew Nuts (optional) – ¼ cup

Curry Leaves – a handful

Raisins – 2 tbsp (optional)

Turmeric Powder – 1 tsp

Red Chili Powder – ½ tsp (adjust to taste)

Salt – to taste

Sugar – 1 tsp

Oil – for frying

Instructions:

1. Fry the Peanuts and Cashews: Heat oil in a pan and deep-fry the peanuts and cashews until they turn golden brown. Remove and drain on a paper towel.

2. Fry Curry Leaves: In the same oil, fry the curry leaves until they become crisp. Be careful as they splutter. Remove and set aside.

3.Mix and Combine:

Take a large mixing bowl and add the fried sev, roasted chana dal, fried peanuts, cashews, raisins, and curry leaves.

Add turmeric powder, red chili powder, salt, and sugar to the bowl.

Mix everything thoroughly so that the spices coat the mixture evenly.

4.Final Touch: Spread the mixture on a tray and let it cool completely. Store in an airtight container.

Serving:

Serve the Chanachur as a snack with tea puffed rice and enjoy it on its own!

Feel free to adjust the ingredients to your taste, adding more spices, fried onions, or other elements for your perfect mix!

Fig With Poppseed(ডুমুরের পোস্ত )

 Here's the recipe for Dumur Posto (Fig with Poppy Seeds):

Ingredients:

Fresh figs (dumur) – 200 grams (chopped into small pieces)

Poppy seeds (posto) – 4 tablespoons

Green chilies – 2-3 (as per taste)

Mustard oil – 2 tablespoons

Turmeric powder – ½ teaspoon

Salt – to taste

Sugar – 1 teaspoon (optional)

Water – as needed

Instructions:

1. Soak the poppy seeds: Soak the poppy seeds in warm water for about 30 minutes. Drain and grind them into a smooth paste with green chilies and a little water.

2. Prepare the figs: Wash and chop the figs into small pieces.

3. Cooking: Heat mustard oil in a pan until it starts to smoke lightly, then reduce the flame. Add the chopped figs and sauté them for 2-3 minutes.

4. Add turmeric and salt: Sprinkle turmeric powder and salt over the figs and mix well. Cook for a few more minutes until the figs start to soften.

5. Add poppy seed paste: Add the ground poppy seed paste to the figs and mix well. Cook on low heat, stirring continuously to avoid sticking to the pan.

6. Add water: If needed, add a small amount of water to adjust the consistency of the dish.

7. Simmer: Cover and simmer for 5-7 minutes or until the figs are fully cooked and well coated with the poppy seed paste.

8. Finish with sugar: Add a teaspoon of sugar to balance the flavors if desired, and stir well.

9. Serve: Serve hot with steamed rice.

Enjoy your flavorful Dumur Posto!

Amudi Fish Chop(আমুদি মাছের চপ)

A recipe for Amudi Fish Chop:

Ingredients:

Amudi fish (small fish) – 250 grams

Potatoes – 2 medium-sized (boiled and mashed)

Onion – 1 medium (finely chopped)

Green chilies – 2-3 (finely chopped)

Ginger paste – 1 teaspoon

Garlic paste – 1 teaspoon

Turmeric powder – ½ teaspoon

Red chili powder – ½ teaspoon

Garam masala powder – ½ teaspoon

Fresh coriander leaves – 2 tablespoons (finely chopped)

Bread crumbs – 1 cup

Egg – 1 (beaten)

Salt – to taste

Oil – for frying

Instructions:

1. Prepare the fish:

Clean the Amudi fish thoroughly and boil them in water for about 5 minutes.

Remove from water, debone carefully, and set the fish flesh aside.

2. Make the filling:

In a pan, heat 2 tablespoons of oil and sauté the chopped onion until golden brown.

Add the ginger and garlic paste and sauté for another minute.

Mix in the turmeric powder, red chili powder, and salt. Stir for a few seconds.

Add the boiled and mashed potatoes and the fish flesh. Mix everything well.

Cook for 2-3 minutes and add garam masala powder and fresh coriander leaves.

Remove from heat and let the mixture cool.

3. Shape the chops:

Take a portion of the mixture and shape it into flat, oval or round patties.

4. Coating and frying:

Dip each patty in the beaten egg and then roll it in the bread crumbs.

Heat oil in a pan for shallow or deep frying.

Fry the coated patties until golden brown on both sides.

Remove from the pan and place them on a paper towel to drain excess oil.

Serving:

Serve the Amudi Fish Chops hot with mint chutney, ketchup, or a side of salad.

Enjoy this crispy and delicious Bengali delicacy!

Banana Flower Lentil(মোচার ডাল)

 Here's the recipe for Mocha Dal (Banana Flower Lentil)

Ingredients:

Mocha (Banana Flower) – 1 medium, cleaned and chopped finely

Split Moong Dal (Yellow lentils) – 1 cup

Turmeric Powder – ½ tsp

Cumin Seeds – ½ tsp

Bay Leaves – 2

Green Chilies – 2-3, slit

Ginger Paste – 1 tbsp

Cumin Powder – 1 tsp

Red Chili Powder – ½ tsp (optional)

Salt – to taste

Sugar – 1 tsp

Ghee – 1 tbsp

Mustard Oil or Vegetable Oil – 2 tbsp

Instructions:

1. Prepare the Banana Flower:

Remove the hard bracts and collect the florets.

Discard the hard stigma and small scale from each floret.

Chop the florets finely and soak them in water with a little turmeric and salt to avoid discoloration. Set aside.

2. Cook the Moong Dal:

Dry roast the moong dal in a pan until a light golden aroma comes out. Be careful not to burn.

Wash the roasted dal and boil with 2-3 cups of water, turmeric powder, and salt until soft but not mushy. Set aside.

3. Prepare the Banana Flower:

Heat 2 tbsp oil in a pan. Add the cumin seeds and bay leaves.

Add the chopped banana flower and sauté for 5-7 minutes.

Mix in the ginger paste, cumin powder, and a bit of red chili powder. Stir well.

Add salt and a little sugar. Cook for another 10 minutes until the banana flower is tender and all the water is absorbed.

4. Combine the Dal and Mocha:

Mix the cooked mocha into the boiled dal.

Add more water if needed for your preferred consistency.

Let the mixture simmer for 5-7 minutes for the flavors to blend.

5. Tempering and Final Touch:

Heat ghee in a small pan and add the slit green chilies.

Pour this tempering over the dal.

Mix well and adjust salt and sugar if needed.

6. Serving:

Serve hot with steamed rice or roti.

Enjoy the authentic taste of Mocha Dal!

Mashed Eggplant(বেগুন ভর্তা)

 Here's a simple recipe for Begun Vorta (Bengali-style mashed eggplant):

Ingredients:

Eggplant (Brinjal): 1 large

Onion: 1 small, finely chopped

Green chilies: 2-3, chopped (adjust to taste)

Garlic cloves: 2-3, roasted and mashed

Mustard oil: 2-3 tablespoons

Coriander leaves: 1-2 tablespoons, chopped

Salt: to taste

Instructions:

1. Roast the eggplant:

Wash the eggplant and pat it dry.

Lightly coat it with a bit of oil and roast it directly over an open flame or on a grill until the skin is charred and the flesh is soft.

Alternatively, you can roast it in an oven at 200°C (400°F) for about 20-25 minutes, turning occasionally.

2. Peel and mash:

Once the eggplant is roasted, let it cool down a bit. Peel off the charred skin and discard it.

Mash the roasted eggplant flesh in a bowl using a fork or spoon.

3. Mix with other ingredients:

Add the chopped onions, green chilies, and roasted garlic to the mashed eggplant.

Drizzle the mustard oil and add salt to taste.

Mix everything well until fully combined.

4. Garnish and serve:

Add freshly chopped coriander leaves and mix again.

Serve the Begun Vorta with warm rice or as a side dish.

Enjoy your delicious Bengali Begun Vorta!

Small Fish Curry(পুঁটি মাছের চচ্চরি)

 Here’s a recipe for Puti Maach Chorchori (small fish curry) in English:

Ingredients

Puti fish - 250 grams, cleaned

Potato - 1, medium-sized, sliced

Pumpkin - 100 grams, diced

Eggplant - 1 small, diced

Tomato - 1, chopped

Green chilies - 2-3, slit

Turmeric powder - 1/2 teaspoon

Red chili powder - 1/2 teaspoon

Mustard oil - 2 tablespoons

Panch phoron (Bengali five-spice mix) - 1/2 teaspoon

Salt - to taste

Coriander leaves - for garnishing

Instructions

1. Marinate the Fish: Rub the cleaned puti fish with a little salt and turmeric powder. Set aside for 5-10 minutes.

2. Fry the Fish: Heat 1 tablespoon of mustard oil in a pan. Once the oil is hot, add the marinated fish and fry them lightly until golden. Remove and set aside.

3. Prepare the Chorchori:

In the same pan, add the remaining mustard oil. Heat it well and add the panch phoron.

When the spices start to crackle, add the sliced potatoes, pumpkin, and eggplant. Stir and cook for a few minutes until the vegetables start softening.

Add the chopped tomato, green chilies, turmeric powder, red chili powder, and salt. Stir well.

4. Add the Fish: After the vegetables are halfway cooked, add the fried puti fish. Mix everything gently, being careful not to break the fish.

5. Simmer: Cover the pan, reduce the heat, and let it cook for about 5-7 minutes until all the vegetables are tender, and the fish absorbs the flavors.

6. Garnish and Serve: Once done, garnish with fresh coriander leaves. Serve hot with steamed rice.

Enjoy your delicious Puti Maach Chorchori!

Steamed Sandesh(ভাপা সন্দেশ)

 Bhapa Sandesh (Steamed Sandesh) Recipe

Ingredients:

1 cup paneer (cottage cheese) or fresh chhena

1/2 cup condensed milk

2-3 tbsp powdered sugar (adjust to taste)

1/4 tsp cardamom powder

1 tbsp milk (optional, to adjust consistency)

1-2 tbsp ghee (to grease)

Few strands of saffron (optional, for garnish)

Chopped pistachios or almonds (for garnish)

Instructions:

1. Prepare Paneer/Chhena: Crumble the paneer or fresh chhena into a smooth, soft texture. You can also blend it briefly if it’s a bit grainy, but avoid over-blending, as it should retain some texture.

2. Make the Mixture: In a mixing bowl, combine the crumbled paneer, condensed milk, powdered sugar, and cardamom powder. Mix well until it forms a smooth, slightly thick batter. Add a little milk if the mixture seems too thick to achieve a creamy consistency.

3. Prepare Steaming Dish: Grease a small, deep container or baking dish with ghee. This will help the sandesh to release easily after cooking.

4. Pour and Smooth the Mixture: Pour the paneer mixture into the greased dish, spreading it evenly with a spatula.

5. Steam the Mixture:

If you’re using a steamer, place the container in the steamer, cover with a lid, and steam for about 20-25 minutes.

Alternatively, if you’re using a pressure cooker, add a little water to the bottom, place the container on a stand, cover (without the whistle), and steam for 20-25 minutes.

Check for doneness; the sandesh should be set but soft when lightly pressed.

6. Cool and Garnish: Let the steamed sandesh cool for a few minutes. Garnish with saffron strands and chopped nuts if desired.

7. Serve: Once it has cooled completely, cut into pieces and serve.

Enjoy this soft, delicate, and flavorful Bhapa Sandesh with tea or as a delightful dessert!

Onion Til Posto(পেঁয়াজ তিল পোস্ত)

 Recipe for Peyaj Til Posto (Onion with Sesame and Poppy Seed Paste)

Ingredients:

2 tablespoons white sesame seeds (til)

3 tablespoons poppy seeds (posto)

1 large onion, thinly sliced

2 green chilies, slit (adjust to taste)

Salt, to taste

1/4 teaspoon turmeric powder

2 tablespoons mustard oil (or any cooking oil)

Instructions:

1. Soak the Seeds: Soak the sesame seeds and poppy seeds in warm water for about 15-20 minutes. This will make them easier to blend into a smooth paste.

2. Grind the Paste: Drain the water from the seeds, then grind the sesame seeds and poppy seeds into a fine paste using a little water.

3. Sauté the Onion: Heat mustard oil in a pan. Add the sliced onions and green chilies, and sauté them on medium heat until the onions turn golden brown.

4. Add the Paste and Seasoning: Add the sesame-poppy seed paste to the pan, then add salt and turmeric powder. Stir everything well, and cook on low heat, stirring occasionally to prevent sticking, until the oil begins to separate from the paste.

5. Serve: Once cooked, take it off the heat and serve hot. Peyaj Til Posto pairs wonderfully with steamed rice or roti.

Enjoy your delicious Peyaj Til Posto!

Ilish Paturi(ইলিশ পাতুরি)

 Ilish Paturi Recipe – A traditional and delicious Bengali dish made with hilsa fish wrapped in banana leaves and steamed or pan-cooked with mustard paste.

Ingredients:

Hilsa fish pieces – 4-5 medium-sized pieces

Mustard paste – 2 tbsp

Poppy seed paste – 1 tbsp

Green chili paste – from 2 green chilies

Grated coconut – 1 tbsp

Mustard oil – 2 tbsp

Salt – to taste

Turmeric powder – 1/2 tsp

Banana leaves – for wrapping (soften them slightly by warming on a pan)

Instructions:

1. Prepare the Spice Mix: In a bowl, mix mustard paste, poppy seed paste, green chili paste, grated coconut, mustard oil, salt, and turmeric powder until well combined.

2. Marinate the Fish: Coat the hilsa pieces generously with the spice mixture. Let it marinate for at least 15-20 minutes so the flavors soak in.

3. Wrap the Fish in Banana Leaves: Place each marinated fish piece onto a banana leaf, wrap it securely, and tie with a string to hold it in place. Repeat for each piece.

4. Cook the Fish:

Steaming Method: In a steamer, place the wrapped fish pieces on a stand above water. Cover and steam for about 15-20 minutes.

Pan-Cooking Method: Heat a pan with a little mustard oil and place the wrapped fish on it. Cook each side for 7-8 minutes on medium heat, ensuring the fish is fully cooked inside.

5. Serve: Once done, serve the Ilish Paturi hot with steamed rice. The aroma of the banana leaf and mustard paste will add a unique flavor to the hilsa.

Enjoy this traditional Bengali delicacy!

Data Chorchori(ডাটা চচ্চরি)

 Here's the recipe for Data Chorchori (a Bengali-style stem stir-fry) in English. It's a simple yet flavorful dish made with the stems of leafy greens like spinach or red amaranth.

Ingredients:

Spinach or red amaranth stems – 250 grams (chopped into medium pieces)

Potato – 1 (cut into small cubes)

Eggplant – 1 (cut into small cubes)

Green chilies – 2-3 (slit)

Mustard oil – 2 tablespoons

Dry red chili – 1

Nigella seeds (kalonji) – 1/2 teaspoon

Turmeric powder – 1/2 teaspoon

Salt – to taste

Sugar – 1/2 teaspoon (optional)

Instructions:

1. Heat the Oil: In a pan, heat mustard oil. When it’s hot, add the dry red chili and nigella seeds for tempering.

2. Sauté the Vegetables: Add the potato and eggplant cubes, and stir-fry them lightly. Next, add the green chilies and chopped stems (data) to the pan.

3. Add Spices: Sprinkle turmeric powder and salt, and mix everything well.

4. Cover and Cook: Cover the pan and cook on medium heat, stirring occasionally, until the vegetables are soft and the stems are well-cooked.

5. Add Sugar: Once the vegetables are tender, add a little sugar if you prefer a hint of sweetness. Stir well to mix.

6. Serve: Once everything is nicely cooked, turn off the heat.

Serve hot Data Chorchori with steamed rice or roti. Enjoy!

Petai Paratha(পেটাই পরোটা)

 Recipe for Petai Paratha

Petai Paratha, a unique Bengali paratha, is known for its flaky, layered texture. Here’s a simple recipe to make it:

Ingredients:

All-purpose flour - 2 cups

Salt - 1/2 tsp

Sugar - 1/2 tsp

Oil or ghee - 2 tbsp (for dough)

Water - as needed (for kneading)

Ghee or oil - for frying

Instructions:

1. Prepare the Dough

In a mixing bowl, add all-purpose flour, salt, and sugar. Add 2 tbsp of oil or ghee and mix well until the flour is slightly crumbly. Slowly add water and knead into a soft, smooth dough. Cover the dough and let it rest for 20-30 minutes.

2. Divide and Roll

Divide the dough into equal portions (usually 4-5 balls). Take one dough ball, roll it into a thin circle, and brush some oil or ghee on top.

3. Layering the Paratha

Fold the rolled dough in half, then again into a quarter to create layers. Roll it out once more, but keep it thick. This folding creates the signature layers in Petai Paratha.

4. Cooking the Paratha

Heat a tawa or skillet on medium heat. Place the paratha on it, and cook until small bubbles appear. Flip it over and apply ghee or oil on each side. Press gently with a spatula to ensure even cooking.

5. Petai Technique

When both sides are golden and crisp, remove the paratha from the skillet. Lightly "petai" or tap it between your hands while it’s still warm. This separates the layers and makes it extra flaky.

6. Serve

Serve the Petai Paratha hot with sides like cholar dal, aloo bhaji, or any curry of choice.

Enjoy your flaky, crispy Petai Paratha!