melting shrimp pakoras

can be done with those really small shrimps (called kada cingri or muddy shrimps)
has to be completely deveined and descaled first
then ground them into a paste
mix with shredded onions, ginger paste, garlic paste and then with required amount of besan(gramflour) these should be made into pakoras and fried in oil
yammm

lau ghanto (steamed gourd)

this is one of the unsung heroines of bengali cuisine
it is simple and makes bland-and-tasty a non paradox
the gourd needs to be grated or shredded first
and then steamed
then in a little oil (very little and preferrably mustard oil)
fry boris (dried pulse cakes. another bengali innovations)
keep aside
add cumin seeds and bayleaf to the oil, and then add the steamed gourd.
after a while add ginger paste cumin paste and corriander paste
mixing the ingredients well cook for a while
add salt as needed a pinch of turmeric
and water if need
the trick is not to over-cook as it may turn the dish sour
lastly decorate with the crushed boris that was fried in the begining

boris can be replaced with fried shrimps

{boris are sunbaked cakes made of dal or lentils

first the the grind the dals ( and this can be made of various kinds of dals)

and made into a semi-liquid paste. these are placed into the a fine masline in the shape of small cakes and the cloth is hung out in the sun to dry. these days boris-- nicelyl packed can be bought from shops}

Alu chokha (Veg)

Ingredients: Potatoe, Onion,Tomato,Ginger, Green chilli,Aamchud powder,Red chilli powder and Toast biscuits(optional)
(For five people) -- Boil 5 medium sized potatoes, smash the potatoes to make a smooth paste.
Chopp 3 onions, small pc of ginger, 3 green chillies, 2 tomatoes. Now smash the toast biscuits into fine powder and fry the powder in oil/ghee till this turn brownish and keep aside. Fry onion, chilli,ginger and tomatoes together. Now add smshed potatoes to that.Add salt, termaric powder,red chilli powder and sprinkle little water ,cover the frying pan and cook for twenty mins . In between stir the preparation so that every ingredients get mixed well. Now add little amchud powder and the biscuit mixture to make the chokha tasty. For dressing you might add corriender leaves. Hey ! Ckokha is ready to serve. Have this either with chappati or rice as you like.

that thing with baby corn and cherry tomato

the other day we had some baby corns and cherry tomatoes
and we decieded to...
cut the baby corns in small pieces (matching the size of cherry tomatoes) and cut some onions (about the same size)
add some tej pata (bayleaf) in very little oil and after putting the onions add the babycorns
and cook it till it softens then add the tomatoes
add some corriander leaves and lastly a bit of roasted corriander powder
topping it up with some tomatoe sauce

and found that it works well with daliah as well as roti and looks fab too
[note to self: from now on post pic of dishes with recipes]

panta bhat n posto

put cold water in rice and leave aside for about half a day
(alternatively pour chilled water in freshly cooked rice, if you want to go easy on the risk and fun factors)
mix posto paste with salt to taste
(may also try to make a posto bora/pakora with onion)
take an onion one green chilli
works best in a lazy summer afternoon
before the siesta

rui bake

marinate the rui fishes overnight in onion paste and garlic paste
add tomato sauce, cumin powder and coriander powder and mustard oil (about two teaspns for 500grms of fish), put two/three green chillies, salt
bake for 20/30 mins

begun posto

take small bringals, cut them in four ,rub in turmeric salt
deep fry, drain the oil and keep them aside
heat oil, add tomatoes ( cut in squares) fry for a while
add posto (poppu seeds) paste, ginger paste and cumin seed paste
after frying these for a bit add turmeric and little sugar, fry for a while
add chilli and water after all these are almost cooked add the fried bringals
(optionally) add grated coconut and take the dish off heat

dim begun

boil the bringal, peel it and mix the pulp with finely cut onions, garlic paste,tomatos, little turmeric salt and spice of your choice ( mine is cumin) add one egg and make a mixture of the all these ingredients
heat oil add the mixture and keep stirring in low heat till cook.

(courtesy : mom)

doi mach

clean the rui fishes and rub turmeric and salt on them fry them lightly and set aside
add a little besan (gramflower) to about one cup of curd and beat it long enough to make it smooth
heat oil add tej pata (bay leaves) and sukna lanka (dry red chilli)
add onions (finely cut) in oil, add a little suger to see the brown colour come through
add the curd and fry in medium heat till oil separates
add the fishes and after mixing well in the gravy keep coverd in low heat till done