Jamai Shasti is dedicated to the son-in-law and is observed mainly in Bengal. It is observed on the sixth day during the Shukla Paksha (Waxing Phase of moon) in the month of Jaishto (May – June) in Bengal. Jamai Sashti 2013 date is June 15. In many regions, Goddess Sasti is worshipped on the day for the well being of the children.
Ilish Machher Jhol
Ilish Machher Jhol is one of my favorite Ilish preparation. This is a very light curry of Hilsha fish, which is cooked with eggplant & potato. Spices are used in a very little amount. In this curry , Ilish can be added raw or very lightly fried.
Echor Chingrir Dalna
That means Green Jackfruit Curry.The jackfruit is believed indigenous to the rain forests of the Western Ghats of India. It spread early on to other parts of India, southeast Asia, the East Indies and ultimately the Philippines. It is often planted in central and eastern Africa and is fairly popular in Brazil and Surinam. Enchor Chicngri is a Green Jack-fruit cooked with Prawn in a spicy gravy, goes well with Steamed Rice Or Roti.
Kulfi is a popular frozen dairy dessert from the India. It is often described as "traditional Indian Subcontinent ice cream". It comes in various flavors. The more traditional ones are cream (malai), rose, mango, cardamom (elaichi), saffron (kesar or zafran), and pistachio. I'm posting this recipe for Kolkata Food Blogger's Summer special Event , which we're celebrating from May 20th to 26th '15. If you want to see more recipes for summer, click here http://tinyurl.com/m3fkwoq
Machher Matha Die Dal
Mung dal or yellow lentil is Bengali's regular lunch item. This lentil is used to make many dishes such as plain dal, vegetable dal, khichuri, pakora , dal with fish head ect. Here I'm giving you another famous dal recipe for lunch menu with fish head.
Shahi Mutton Korma
Korma has its roots in the Mughlai cuisine of modern-day India and Pakistan.The flavour of a korma is based on a mixture of spices, including ground coriander and cumin, combined with yoghurt kept below curdling temperature and incorporated slowly and carefully with the meat juices. Traditionally, this would have been carried out in a pot set over a very low fire, with charcoal on the lid to provide all-round heat. A korma can be mildly spiced or fiery and may use Lamb, Beef, Chicken, or some kormas combine meat and vegetables such as spinach and Turnip . The term "Shahi" used for some kormas indicates its status as a prestige dish, rather than an everyday meal, and its association with the court.
Rohu is a most popular fish in Bengal, Assam, Orissa. And posto or Poppyseed is paste is very tasty thing to make gravy with it. Fried Rohu Fish Cooked In Sauce Made With Onion, Tomato & Poppyseed Paste.
This is a very typical Bengali dish, normally people try it at authentic Bengali restaurants during Bengali festivals .Daab/Tender coconut and "Chingri or Jumbo Prawns" are cooked inside the coconut shell with spices. to give an aromatic flavor to the prawns.
"Doi Machh" is not an authentic Bengali fish recipe. It's somewhat like fusion curry. It's a nice dish to serve the guests. Doi mach is yoghurt based Rohu/Katla fish curry. In this curry fried fishes are marinated in seasoned beaten yoghurt and then cooked on low heat. Aromatic sweet and sour taste of the gravy is easy to cook but very delicious. I've made this dish with Rohu but you can try this with any "Carp/Buffalo/Grass Carp/Tilapia".
Bengali Aam Doi
Aam doi is nowadays become very famous as the Misti Doi in West Bengal. This Aam Doi tasted very nice and flavorful and very much refreshing in summer days. I made this "Aam Doi" in traditional way. This is not a baked yogurt. This is the yogurt made with Fresh Mango Pulp. Here is the recipe.
Rosogolla is a famous Bengali sweet. On the name of rosogolla every Indian know that is authentic Bengali sweet. Here is another variation or flavor of rogolla is Komola Bhog. This is Orange flavored rosogolla.