Tasty bong kitchen

Shorshe Ilish Bhapa | Steamed Hilsa In Mustard Paste   Hilsa (ilish) not just a fish is emotion of Bengal. fresh ilish is mostly available in monsoon. in monsoon season it is a must have fish for Bengali's. There are so many recipes made with ilish (hilsa). but, ilish Bhapa (steamed hilsa) is most famous. the combination of ilish (hilsa) and shorshe paste (mustard seed paste) gives you a heavenly taste. Enjoy this recipe with steamed rice. I NGRDIENTS 250 gm Ilisha/hilsa fish (ilish) 40 gm mustard seed paste 30 gm yogurt 20 ml mustard oil 1/2 tsp sugar 1 tsp turmeric powder 4-5 green chilli salt as per taste H OW TO MAKE 1. Soak mustard seed paste for 2 hours. 2. Transfer soaked mustard paste into steel tiffin box. add y ogurt, mustard oil, sugar, turmeric powder and salt as per taste.mixed it all together. 3. Transfer Hilsa fish into the tiffin box. mix the fish with the spice mix properly. 4. Add green chilli and cover it tightly. 5. Heat a pan and place a stand at the bottom th...

Jhinge Aloo Posto | Bengali Ridge Gourd with Poppy Seed paste and coconut milk   Bengali cuisine is loaded with delicious vegetable recipes. One of them is jhinge aloo Posto.Jhinge aloo posto is a traditional yet endangered recipe. jhinge or ridge gourd or sponge gourd is a seasonal vegetable made available during monsoon in all over India. this recipe is made with poppy seed and coconut milk in a traditional way. we make it with onion. you can make it niramish without onion. enjoy this recipe with stream rice and dal. INGREDIENTS 3 large size jhinge (sponge or ridge gourd) 1 large size potato 1 large size onion 4 tsp poppy seed paste 100 ml coconut milk 1/2 tsp red chili powder 1 tsp black cumin seeds 2-3 green chilli salt, water and oil as per require HOW TO MAKE 1. Heat a pan. then, add mustard oil. 2. After oil get hot add black and green chilli. saute for a while. 3. Add chopped potato ( cut into small dice ). saute for while. cover it and cook until it get half ...

Niramish Kasundi Fulkopi |  Bengali Cauliflower curry recipe with Mustard Sauce Tired of same type of fulkopi ( cauliflower ) recipes. Phulkopir tarkari, fulkopi aloo torkari, Fulkopir roast or Fulkopi macher tarkari you had it all and looking for new taste here we are. A extinction tradition bengali recipe Niramish kasundi fulkopi. It will bring a new taste to your known fulkopir tarkari. Niramish kasundi fulkopi is made with cauliflower with mustard sauce and other spices. INGREDIENTS 1 medium size fulkopi ( cauliflower ) 2 tsp mustard sauce 2 tsp mustard seed paste 2 tsp poppy seed paste 1 tsp black cumin seeds 1-2 dried red chilli 1/2 tsp red chilli power 1 tsp turmeric powder coriander leaves and salt as per taste HOW TO MAKE 1. Clean and cut into medium size pieces. 2. Heat a pan and add mustard oil. Add dried red chilli and black cumin seed. 3. Add chopped cauliflower and saute it for a while. 4. Add poppy seed past,mustard seed past, traumatic powder and salt...

Aam Shol Recipe | Bengali Snakehead Murrel fish curry with raw mango | Shol Macher Jhal Macher jhal or macher kalia is a traditional spicy fish stew in Bengali, which is serve with rice. Aam (mango) is very popular fruit use in various bengali cousin. Aam shol is a traditional bengali fish curry made in summer time. In aam shol raw mango is used. Aam shol is shol macher jhal with raw mango flavor. INGREDIENTS 500 gm shol mach (Snakehead Murrel fish) 1 medium size potato 5-6 slice raw mango 2 tsp cumin and poppy seed past 3-4 tsp onion paste 1/2 tsp chilli powder 1 tsp turmeric powder salt as per taste HOW TO MAKE 1 . Clean and cut into pices. Add 1 tsp turmeric powder and 1/2 tsp salt. 2. Heat add oil. fry fishes until it get golden brown color. then, take it and keep for latter use. 3. Cut potatoes into 1 inch thick virtually. 4. Fry the potatoes in same oil until it gets golden brown. 5. Keep them aside and add onion paste. saute for a while. 6. Add turmeric powder, chilli powder...

Neem Recipes | NEEM BHAJA | Neem Begun | Neem Shukto | Neem Aloo Bhate Ending of spring and beginning of summer bring new leaves and flowers to every branches. In this time neem trees are also covered with new leaves and flowers. After processing these flowers and leaves used in various Bengali cuisine. After dried in sun you can preserved it about a year. We are going to share with you 4 recipes; neem begun, neem shukto, neem aloo bhate and neem bhaja using neem flower and leaves.For these recipes you can use ether leaves or flower, or both. neem has many health benefits. Neem has antibacterial proprieties. neem helps boost immunity power and reduce blood surge. NEEM BHAJA 1. Heat a pan and add dried neem. 2. Fry it until it get blackish color. 3.Add salt as per taste NEEM BEGUN 1.Take 2 medium size eggplant. cut them into small size. 2. Marinate it with salt and turmeric for 15 minutes. 3. Heat a pan add mustard oil. 4. Add Marinated eggplant and fry it until it get soft. 5. Keep as...

Delicious Fruit Custard Recipe Fruit Custard is a quick and healthy dessert made with mixed fruits and creamy custard. Fruit Custard is a milk based dessert, perfect for kids party, any get together or as a summer dessert. A simple fruit custard like this; is made with ready made custard powder, milk, sugar and various fruits like banana, apple, gapes, orange, strawberry etc. We decorate this dessert 2 way. Fruit custard can be easily customized with fruits and nuts of your choice. it is a great way to eat all the fruits in season. INGREDIENTS 3 Cups milk 3 tsp custard powder 3-4 tsp sugar 1 apple 1 banana 1 orange 4 strawberry 10-15 grapes HOW TO MAKE 1. Boil milk then turn off the heat. 2. Take 1/2 cup milk (in room temperature ) an mix the custard powder properly. 3. Turn on the heat. add the custard mix with milk . don't boil the milk and saute constantly. 4. Turn off the heat when it get thick. and put it in fridge to chill. 5. Cut all the fruits. 6. Mixed al...

HOLI SPACIAL THANDAI RECIPE Holi is fastival of spring, color and love. Holi signifies the arrival of spring, the blossomimg of love. This day is to meet with people, play and laugh, forget and forgive, and repair broken relationship. This day of celebration include playing with colors, sing, dance and delicious food and drinks. one of the most famous of all the drinks is Thandai. many drink thandai as a holi spacial drink. Thandai is made with chilled milk, dry fruits and spices. also many people mixed bhang with thandai. INGREDIENTS 500 ml milk 4 tsp sugar 1 cinnamon stick 25-30 almonds 10-15 pesta nuts 15-20 rasin 20-25 cashew nuts 4 tsp poppy seeds 3 tsp mazag seeds 4 tsp fennel seeds HOW TO MAKE 1. Soak all the ingredients except milk an sugar for 6-7 hr. 2. Boil milk .then, let it chilled . 3.Strain the water. 4.Make it into a smooth paste.  5.Mixed the paste with milk.  Thanai is ready Facebook Instagram YouTube Pinterest Twitter...

Badhakopir Payesh Recipe | Cabbage Kheer Recipe In bengali traition payesh mean's positive vibes. In every celebration we made payesh. Chaler (rice) payesh is most popular among us. But did you ever taste badhakopir / bandakopir (cabbage). Just, try it once. You will love it. INGREDIENTS 2 cup grated Cabbage 500 ml Milk 200 gm Sugar 50 gm Crystallized sugar (michri) 5-6 Batasa 1-2 Peaces kalakanth 4 Cardimom 2 Bay leaves Cashew nuts an raisin as much as you want HOW TO MAKE 1. Grate the middle portion of cabbage. Boil water and add grated cabbage. keep it for a while. then, strain it. 2. Heat and add ghee. Fry cashew nuts and raisin. then, keep it for latter use. 3. Fry boiled grated cabbage. Add cardamom and bay leaves. 4. Add milk. 5. Add Sugar, Crystallized sugar (michri) and Batasa. 6. Add 1 Peaces kalakanth. 7. Boil it until it get thick. Facebook Instagram Pinterest Twitter YouTube

Mulor Pitha / Bora Recipe | A Bengali Traditional White Radish Recipe Winter comes with various colorful flower and vegetables. With that comes Bengali tradition of pitha puli. In our childhood our grand mother made one type of pitha with mulo ( white radish ) called mulor pitha or bora. Generally we eat it as breakfast with nolen gur. Every single time mulor pitha or bora light up our morning. INGREDIENTS  2 cup rice flour 2 cup grind white radish 2 tsp cumin powder 1 tsp cumin 2 tsp sugar salt as par taste HOW TO MAKE 1. Soak rice over  night. Then, remove water and grind it. 2. Grind a white radish. 3. Mix both together. 4. Add salt. 5. Add cumin seed. 6. Add cumin powder. 7. Add sugar. 8. Mixed all well and make a dough. 9. Make patty out of it. 10. shallow fry it. 11. Fry until it get golden 12 Enjoy it with nolen gur ( liquid date palm beggary ). Facebook YouTube Instagram Pinterest Twitter

Jhal Suji Recipe | Easy And Healthy Breakfast - Semolina With Vegetable Jhal suji is a easy and healthy breakfast or snacks. it is a Bengali takeover of upma. jhal suji made with suji ( semolina) and various vegetables. it is an savory dish enjoy by people all over India. INGREDIENTS 100 gm Suji ( semolina ) 1 tsp Sugar 2 tsp Oil 3 tsp Ghee 1 Potato ( big) 2 Onion ( medium ) 1 tsp ginger and garlic paste 2 tsp chanachur 2 Eggs Cashew nuts, raisin, salt, turmeric and chili as per taste HOW TO MAKE 1. Take a glass of water. Add 4 tsp of sugar and make a solution. Keep it for later use. 2. Heat a pan and add oil. Add a beaten egg. Add salt. fry it and break it into pieces. keep it for later use. 3. Heat a pan and add oil. Add chopped potato. Add salt and turmeric. Fry it properly. keep it for later use. 4. Heat a pan and add ghee. Add cardamom and bay leaves. 5. Add suji ( semolina ) and fry for a while. Add a little portion of sugar-water solution. saute for awhile. th...

Nolen Gurer Payesh Recipe | Traditional Bengali Sweet Recipe Winter comes with holiday mood and various food items. Nolen gur is one of the winter spacial. It is a traditional Bengali sweet .Nolen gur is made only in winter from date palm sap. Its been boiled until it get syrup like consistency. it has a goldenish brown color and unique sweet taste. in this video we show you a very populer traditional Bengali sweet recipe made of nolen gur that is nolen gurer payesh. INGREDIENT 50 gm Gobindovog Rice 50 gm Sugar 20 gm Crystallized sugar (michri) 20 gm Batasa 500 gm Milk 50 gm Powered milk 3-4 tsp Ghee 3-4 Cardamom 2 Bay leaves cashew nuts and raisin as much you want HOW TO MAKE 1. Wash the rice properly. 2. Take a sauce / milk pan add ghee. 3. Add rice and saute for a while. 4. Add milk and boiled it. 5. Boiled the rice until it get soft. 6. After it get soft add crystallized sugar ( michri), batasa, sugar and nolen gur. 7. boiled it for a wh...

HOW TO MAKE CAKE BALLS After Christmas did you have leftover cakes you do not know how to reuse. Try this cake balls recipe. Your leftover cake will be in new look and new shape. INGREDIENTS 200 gm cakes 3 tsp coco powder 5-6 tsp fruit juices or alcohol 50 gm dark chocolate 36 gm white chocolate 1/2 cup grind coconut 1/2 cup grind nuts HOW TO MAKE 1. Fast, crumble the leftover cake. 2. Then, added alcohol or fruit juice. 3. Add coco powder and mixed it well. 4.Make round balls from it. then, refrigerate for 5 minutes. 5. Coated the cake balls with melted chocolate. and refrigerate foe 15 minutes. your cake balls are ready. Facebook YouTube Instagram Twitter Printerest .