It is a summer fruit. I always wait for summer so that I can have the jackfruit again. I love the enchor cutlet morethough . We bengalis call it gaach patha (tree goat) because it tastes a lot like mutton. Once we went to Tirupati where my friend and I saw a jack-fruit tree with a lot of jack-fruits hanging from the branches. We tried to get one for ourselves with the help of my brother-in-law Mithu. We got away with this with our kids enjoying the show and cheering us on. I did manage to bring it back home but my husband scolded me lot for this. But, I frankly accept that I don’t feel guilty and would do it again 😀
Jackfruit (Echore) – 500g
Potato – 2
Tomato – 1
Turmeric powder – 1 tea spoon
Chili powder – 2 tea spoon
Garlic paste – 1 spoon
Ginger paste – 1 ½ spoon
Onion (medium sized) – 4
Salt – According to taste
Whole garam masala – 2 of each
Meat masala – 2 tea spoon
Water – 2 cups
Sage leaves – 1
Sugar -1/2 tea spoon
Ghee – 1 table spoon
Cumin seeds – ½ spoon
- Chop the onions
- Cut the potatoes into small cubes
- Remove the jackfruit skin and core and then chop into small cubes.
- Boil the jack fruit for about 10 minutes (till they are slightly soft) and set them aside.
- Heat Oil in a wok
- Add cumin(jeera) seeds, sage leaf and whole garam masala
- Add the potatoes and fry it till it turns golden in color and set it aside
- Add the chopped onions to the wok
- Stir the onions till they turn slightly brown.
- Add the turmeric powder, chili powder, ginger paste, garlic paste and meat masala
- Add salt and sugar
- Stir it for 5 minutes
- Add the chopped tomato.
- Stir for 2 minutes till the tomato is soft and mushy
- Add a little water so that ingredients are easy to mix
- Add the boiled jackfruit and it fry for 10 minutes
- Add the fried potatoes
- Add 1 ½ glass of hot water
- Cover the wok with a lid and cook on a medium flame till it is properly cooked (around 10 minutes).
- Lastly add ghee.
Serve with rice or paratha.
This recipe was rare when I was a kid. Poppy seeds were expensive then and even now. When I first made this dish, the bottle guard was a little uncooked. I still try to reach my mother’s standards but fail somehow. Though it does make me happy to see my family and friends relish this dish when I make it for them. My mother used to use the round bottle guards, but I can only find the long ones where I live. Anyway enjoy the recipe and do check out the links to the health benefits of bottle guard and poppy seeds. Enjoy!
1. Bottle Guard – 1/2 Kg
2. Khaskhas [Poppy Seeds] – 100 gms
3. Green Chillies- 5 nos.
4. Salt to taste
5. Sunflower Oil – 5 table spoon
6. Mustard Oil – 2 table spoon
7. Onion seeds(kalinji)- 2 pinch
8. Turmeric Powder – 1 pinch
1. Peel the skin of bottle guard. Chop the guard having size of
about 25mm X 3mm X 3mm and keep it aside
2. Grind the Khaskhas and green chillies, then keep it aside
3. Heat sunflower oil in a wok
4. Add onion seeds
5. Add the chopped bottle guard
6. Stir and cover. Allow it to cook till water is released and stars boiling
7. Open the lid and add salt, pinch of turmeric powder
8. Stir for couple of minutes and cover with lid. Allow to cook for 10min.
9. Add the Khaskhas paste to the cooked guard.
Note: In case the green chilly is not enough then you can add red chilly powder
10. Stir and close the lid for about 10 min.
11. Open and stir till the ingredients starts sticking to the frying pan.
12. Add mustard oil
13. Stir and cook further after simmering fire to ensure complete cooking. Cook till the oil starts getting discarded.
This brings back memories. I remember my dad used to bring this 3 foot long fish whenever possible and cleaned it up for my mother to cook. Our family was huge ,so we got equal number of “borees” each. Few in number, but , a taste that will linger in your mouth long after. This fish is not as big these days though. I had such a pleasant surprise that I found this fish in the market here. I have tasted it after more than 30 years. Ah memories. I have tried to replicate my mom’s recipe here. Do try it and let me know
- Clown knife fish (chitol mach) flesh : 250 grams
- Potato : 1
- Onion : 2
- Ginger : 2 inch piece
- Salt : according to taste
- Turmeric powder : 1 tea spoon
- Chilly powder : 1 teaspoon
- Cumin powder : 1 tea spoon
- Coriander powder : 1 tea spoon
- Gram masala powder : ½ tea spoon
- Oil : 6 big spoons
- Take one potato and cut it into two halves
- Boil one half of the potato in water
- Scoop the fleshy part out(without the bones) with a spoon
To be added to the flesh:
- Add boiled potato to the flesh
- Add salt
- Add grated ½ ginger
- Add grated ½ onion
- Add black cumin
- Mix them well and pat it into a ball
- Boil water in a sauce pan
- Pat the flesh into a ball with oil in hand and drop into the boiling water
- Let it to boil for 7-8 minutes
- Remove the meat ball and let it cool on a board
- While the meat ball is cooling, heat the oil in a wok
- Once the meat ball is cooled, cut it into small square pieces
- Fry these square pieces till they turn golden brown
- Set them aside
In the same oil :
- Add cumin powder to the oil
- Add the other half of the boiled potato
- Add grated onion
- Add turmeric powder , chilli powder , coriander powder
- Add ginger paste
- Add a pinch of sugar
- Stir for 5-6 mins on medium flame till the oil is discharged from the potato
- Add two cups of water
- Heat them it they come to a boil
- Add the meat balls
- Cover the wok with a lid and let it simmer for 10 minutes
- Sprinkle some garam masala and add some ghee to the top
- Serve this delightful bori and enjoy it’s beautiful taste
Rohu is a very commonly available fish. This curry can be made with any non-veg item you wish if you do not prefer fish, but, I would advice non-veg lovers to definitely try it with fish. Coming to papaya, with the recent developments in agriculture and plantations, papaya is found all year round and is really a very sweet and tasty way of getting healthy. There are many benefits of Raw Papaya and Rohu. Go ahead and try this for a lazy day in the kitchen guys! 🙂
Serves: 4 Time: 30 minutes
- Rohu fish : ½ kg
- Papaya : 1 No. Small or ½ if big
- Potato : 2 Nos.
- Turmeric : 2 spoon
- Green Chilli : 4 Nos.
- Cumin Powder (Jeera) : 2 spoon
- Ginger Paste : 1 spoon
- Kalonji(Black Cumin) : ½ spoon
- Salt : As per taste
- Oil : 100 ml
- Take 6 piecesRohu fish(get it cleaned and chopped when you buy it)
- Add 1 spoon of turmeric powder, ½ table spoon salt to the fish pieces to marinate it.
- Fry the marinated fish pieces and keep it aside
- Cut papaya and potato of same size in form of long wedges. Fry in the same oil as was done for fish. Keep it aside
- In the same oil add slit green chillies and kalonji for tempering
- In a small bowl mix turmeric powder, jeera powder and ginger paste with a little water.
- Add the paste to the frying pan having tempered green chillies and kalonji and fry for some time
- Add warm water and then add the fried wedges of potato, fried wedges of papaya, fried fish pieces and salt as per taste
- Boil the same for 15 minutes in low flame with cover
- Allow the preparation cool down and serve with rice
Tengra mach (Day’s Mystus) is a very delicious fish that is commonly prepared by Bengalis. There are various ways one can prepare a fish-you can bake it, fry it, make a sauce for it etc. There are so many ways! I decided to go a little green here. Rather than using tomato puree I went for coriander and khus-khus. Not only is the dish tasty (If I may so 🙂 ), it is also very healthy! Fish is a very good source of omega-3 fatty acids and vitamin D and B2 source. Coriander is cheap and is a rich source of vitamins and minerals like calcium, phosphorous. Poppy seeds on the other hand have mild antioxidants, cooling effect on body (really helpful in this heat -.-‘ )and oleic acid. So please enjoy and stay healthy! 🙂
Preparation Time: 30 minutes
1. Day’s Mystus Fish- ½ kg
2. Salt – 1 spoon
3. Turmeric powder – ½ spoon
4. Oil- 50-100 ml (based on the size of the kadai)
6. Coriander leaves- 1 bunch
7. Poppy seeds(khus-khus) -4 spoon –a paste.
8. Green chillie-5 (grounded)
9. Curd-2 table spoon
10. Water- ½ glass
11. Mustard oil-2 spoon
1. Add dhaniya leaves (coriander leaves), poppy paste, green chillies and water to the grinder to make a paste.
2. Chop the onions.
1. Coat the fish in ½ spoon salt and turmeric.
2. Take a kadai and pour oil into it.
3. Warm the oil.
4. Fry the coated fishes lightly.
5. Remove the fishes from the kadai and put them aside.
6. Use the oil in the kadai to fry the chopped onions till they are slightly brown.
7. Add the paste to the onion in the kadai and fry for 10 minutes.
8. Add 2 table spoon of curd and add and stir the mixture for 5 mins.
9. Add ½ glass of water and ½ spoon (or according to taste) salt and stir a little and then wait for it to start boiling.
10. When it starts boiling add the fish and stir slightly to adjust the fishes.
11. Cover the kadai and let it simmer for 10 minutes.
12. Add mustard oil from above (don’t stir).
13. Cover the kadai with a plate and let it stand for 10 minutes.
14. The Dhaniya-Tangra maacher jhal is ready to be served !
Dhoka’r Dalna is a bengali vegetarian dish.It can be had with rice or roti.It is completely vegetarian in nature because generally in India(especially in Bengal) a veg dish does not include garlic and onion.The ingredients are common and the technique simple but one has to practice to get the right texture.As I have said before cooking is all about you.So go ahead and enjoy! 🙂 (This is for Dalia)
1. Chana dal(split bengal gram) 1/2 kg
2. Potato 100 gms cut into cubes of 1″
3. Chilli powder 1 1/2 spoon
4. Jeera(Cumin) powder 1 spoon
5. Salt 1 1/2 spoon
6. Sugar 1/2 spoon
7. 1 Tomato sliced
8. Garam masala 1 spoon
9. Ghee(Butter Oil) one spoon
10. Bay leaves
11. Whole jeera(Cumin) 1 spoon
12. black Onion seed 1/2 spoon
1. Soak chana dal overnight(preferably) or at least 3-4 hours
2. Grind the chana dal with little water
3. Add to the chana paste, salt to taste, 1 spoon chilli powder, 1/2 spoon kalinji(black onion seed) and mix well
with hand. It should be properly whipped with hand
4. In a Kadai(wok) pour 2 table spoon of oil. Add the dal mixture. Stir the same for about 10 minutes and make it
into a dough.
5. Take a thali(Plate) and apply some oil. Spear the dal mixture thickly.
6. Cool it for 10 minutes.
7. Cut into diamond shape
8. Take a Kadai(wok) and heat oil.
9. Fry the dal dhoka(diamond dal mix) pieces and keep aside.
10. In the same Kadai with the fried oil, add whole jeera(cumin), tej Patta(bay leaves), square pieces of potato.
Fry till the potato is brown. Keep the ingredients aside in another plate
11. In the same oil, in races required add some more oil, add ginger paste, haldi(turmeric) powder, chilli powder,
jeera(cumin) powder, salt to taste, 1/2 spoon sugar, tomato pieces.
12. Stir for about 7-10 minutes. Add 2 glasses of water. Boil for some time. Add dhoka and other fried ingredients
including potato. Cover with lid and allow to boil for 10 minutes on simmer flame.
13. Inspect whether the potato and dhoka is soft. Once soft add garam masala. Add ghee. Put back the lid and allow
it to cool for some time.
14. Dhoka’r Dalna is ready to serve.