<p>Pyaj Pakora Or Piyaji and Eggplant Fritters are very famous snacks in West Bengal. In "Ratha Yatra" all these fried snacks are available in "Rather Mela" Or "Rath Fair" along with "Jeelipi & Papad Bhaja". Piaji Beguni is nothing but Onion & eggplant fritters. Chopped Onion & Eggplant dipped in Besan batter with other spices and deep fried. </p><p>Finally rainy days are on full swing in most part of India. And this brings a subtle chill weather all around. To balance this we always crave for some hot snacks with a hot cup of tea. In India each region has its own delicacy related to these type of days. In Bengali cuisine, there are also a variety of snacks which one can surely enjoy as snacks like piaji(onion fritters), beguni , aloo chop, nimki, muri mixture etc along with a hot cup of adrak wali chai (ginger milk tea) or masala tea as well. These snacks definitely boost anyone’s mood in a cozy and cold evening specifically.</p>Read More
Rohu Fish Curry Thali
Macher matha die puishaaker chorchori
Ingredients & Instructions
- Pui shaak Or malabar spinach 1 bunch, roughly chopped along with the stems
- Eggplant 2 small, cut into chunks
- Pumpkin 5 to 6 medium chunks
- Potato 1 medium, chunks with the skin
- Ridge gourd 1 medium size, peeled n cut into chunks
- Raddish 1 medium size, peeled n cut into chunks
- Rohu/Katla fish head 1 medium size, well cleaned and marinated with salt n turmeric
- Mustard oil 3 to 4 tablespoons
- Panch foron 1 teaspoon
- Whole red chili 2
- Garlic cloves 2, crushed
- Salt to taste
- Turmeric 1/2 teaspoon
- Red chili powder to taste
Steps to prepare
- Take a large wok, heat oil in it, add the fish heads and fry till golden brown and keep aside.
- In the same oil add panchforon, chili & garlic cloves for tempering, and fry few seconds, keep an eye on it, they will burn very quickly.
- Now add the cut vegetables, some salt and fry for 2 to 3 minutes. After frying the veggies, add the pui shaak and turmeric, red chili powder and cover the pan with a large lid & simmer the oven.
- Usually I don't add any extra water and the fresh Shaak will realese lots of water, if you have any doubt, can add 1/2 cup of warm water to the wok. Let the veggies cooked
- completely, it'll take atleast 5 to 8 minutes, after 8minutes, open the lid and add the fried fish heads & again cover the wok.
- This time keep like this for 3 minutes. After 3 minutes, open the wok and higher the gas oven to evaporate the excess water, keep stirring.
- Keep stirring for 5minutes or a burnt like smell comes from the mishmash. Check the salt & sugar, add if required.
- Turn off the gas and serve.
Machher Jhol or Machha Jhola is a traditional Oriya and Bengali spicy fish stew. It is in the form of a very spicy stew that is served with rice. Machher Jhol is liberally seasoned with turmeric, garlic, onions, and grated ginger. Potatoes are added to the stew as a thickening agent. Tomatoes are also added to impart the dish with a reddish color which is preferred by the people of Bengal. This Machher Jhol is a part of almost every Bengali familys' lunch menu. So this should be a mild type curry with very less spices. This curry is good for helath.Read More