Tag: Bengali cuisine

Light and Aromatic Rui Fish Curry Recipe. ( Rui Maacher Patla Jhol)

This Dish is made with very few spices and only a few vegetables. It is something we have when recovering from an illness. We also enjoy it on very hot summer days. It is light, and aromatic and easy to digest, with protein and vegetables in one dish. I have used Rui Maach (or Rohu, Carp in English). Rui is a fresh-water fish, not fatty but has bones. Tilapia or Snapper can be used instead of Rui . Aloo ( Potato) and Potol ( or Pointed Gourd ) are the vegetables I have used. If Potol is not available, then you can use Begoon ( Eggplant ) and Jhinge (Ridge gourd). You can even use Sem (Broad Beans).

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The Fish: Rui maach and Katla Maach (or Carp ), are both fresh water fish. They can grow big . For this Jhol it is best too buy the small one. The older the fish the more fatty the fish gets, and that is not suitable for this dish. Another fish that can be used is Magur Maach, ( walking Catfish) a freshwater air-breathing fish scientifically known a (Clarias batrachus).

Potol or Pointed Gourd: this vegetable is avaiable in the summer months in India.

Aloo or Potato.

Ginger : It is essential to use fresh ginger. It is the most important ingredient in this recipe.

Fresh Coriander leaves/ Cilantro.

Mustard oil: Most Bengali food is cooked in Mustard oil, but in this recipe you can you can use vegetable oil too.

To make this Jhol

First we Fry or saute the fish a little and keep aside in a dish

Next sautee the Aloo and Potol in the oil left over from frying the fish. Remove from the wok and keep aside in a dish.

In the oil that is left, add the Tadka / Phoron ( seasoning).

Then add the spices / masalas to the tadka and

Then add the vegetables and water, cover and cook the vegetables bore adding the Fish.

Light and Aromatic Rui Fish Curry Recipe. ( Rui Maacher Patla Jhol)

A traditional Bengali Rui Fish Curry (Rui Maacher Patla Jhol) made with Rohu fish, potatoes, pointed gourd, and a few simple spices. This light, aromatic, and comforting curry is perfect for everyday meals and is best enjoyed with steamed rice.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 persons
Course: Main Course
Cuisine: Bengali , Indian
Ingredients Equipment Method

Ingredients
  

Tadka/ Phoron or Seasoning
  • 4 Pieces Rui / Rahu ( Carp )
  • 10 t0 12 seeds Methi ( Fenugreek ) seeds
  • 1/4 Teaspoon Sorshe (Mustard ) seeds
For the Jhol ( Gravy )
  • 1/2 Cup Sorshe tel (Mustard oil )
  • 1 or 2 Aloo ( Potato)
  • 4 or 5 Potol ( Pointed Gourd )
  • 1 Tablespoon Ada bata (Ginger paste or grated)
  • 1 teaspoon Dhone (Dhania or Coriander powder)
  • 1 teaspoon Jire ( Jeera or Cumin powder)
  • 1/2 teaspoon Noon (salt)
  • 1/4 teaspoon Holud (Haldi or Turmeric powder) 1/4 teaspoon
  • 1 to 1 &1/2 cups Jol (water )

Equipment

  • 1 Kadai/wok or pan
  • 1 Grinder
  • Peeler, Knife and cutting board

Method
 

Preparation
  1. Wash the fish and drain out all the water. Then sprinkle a pinch of salt and Turmeric (Haldi powder) and rub it all over the pieces. Let the fish marinate while you get all the other ingredients.
  2. Peel and cut each potato into 4 pieces
  3. Partially peel the Potol, cut off the tips then slice them into approximately 4 disks ( if the potol is small the just half it)
  4. Finely grate about 1 inch piece of Ginger. Ginger is added toward the end of the cooking
  5. Gather all the Tadka ingredients in a plate
  6. In a bowl mix the Coriander powder, Cumin powder Haldi Powder, and salt with 4 tablespoons of water.
  7. Chop the Coriander leaves, and Slice the lemons or limes and keep aside
How to make the Jhol/ Gravy
  1. Heat the oil in a Kadai / wok or a pan.
  2. When it is smoking hot, drop the fish pieces in and reduce the heat a little. Be very careful as the oil may splatter
  3. After about 2 minutes, you flip them over. Wait a minute or two, then remove it from the oil. Keep it on a plate.
  4. In the same oil add the Potol and Aloo pieces and fry it a minute or two. [This step is optional], Take out the Aloo and Potol pieces and keep aside on a plate.
  5. Lower the flame and Pour out some of the oil into a small bowl. We will use only about 2 Tablespoons of the oil for the jhol.
  6. To the remaining hot oil gently add the Tadka/ Phoron/ seasoning of 1/4 tsp of Mustard seeds and 10 t0 12 Methi seeds. The mustard will splutter, and the Methi will turn a dark brown, DO NOT let the Methi turn black.
  7. Add the spice mixed with water to the Tadka in the Kadai.
  8. Stir till the raw spice smell goes and the oil separates around the masala
  9. Add the Potol and Aloo pieces to the masala in the kadai and stir fry a minute or two
  10. Add the water and cover the kadai, let the vegetables simmer on low heat for about 8 to 10 minutes.
  11. Take off the cover and check to see if the vegetables are soft and can be cut with a spoon. if not soft then cover and simmer a couple of minutes more.
  12. Once the vegetables are done, add the ginger paste. Add the fish pieces to the gravy in the kadai. Simmer for 3 to 4 minutes and then switch off the flame.
  13. Transfer to a serving dish , sprinkle some coriander leves on top before serving.
    14. This Jhol or Fish curry is best eaten with plain cooked rice. Place a piece of fish on a serving of cooked rice. Add a couple of pieces of vegetables, specifically Potol and Aloo. Then squeeze a few drops of lime or lemon juice on the Rice and Jhol. Enjoy!

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Paanch Misali (Panch Mishali Torkari) – Bengali Mixed Vegetable Curry

Paanch misali torkari is basically a Bengali Mixed vegetable dish. Paanch means Five, so it means a mixed vegetable using Five Types of Vegetables. My mother and my grandmother would make this dish to use up the few leftover vegetables, like there is 1 eggplant, and a couple of potols, and a small piece of pumpkin, and some other vegetables they would cut these up add a potato and make Paanch Misali , a traditional. vegetable recipe. In the Paanch Misali Torkari recipe below I have used the 5 basic ones that are easily available in the markets. This dish needs only a few spices and very little oil and is Vegan. The vegetables I have used are Pumpkin ( Kumro), Ridge gourd( Jhinge), Pointed gourd (Potol), Eggplant (Begoon) and Potato (Aloo). When I lived in the US , I would use Bottlenut Gourd instead of Pumpkin, Eggplant, Zucchini, Potato, and the stalks of Broccoli, sometimes I also added a few leaves of Kale or Mustard Greens.

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Ingredients in pictures

Potol or Pointed gourd is partially peeled and then cut in halves then in quarters.

Kumro or Pumpkin is diced after the thick rind is removed.

Jhinge or Ridge gourd. Peel off ridges, then peel some off the thick green skin and then cut it lenght wise and then into pieces.

There are various kinds of Eggplants ( Begoon) available in the market I have used the Japanese long eggplants. Rinse and then cut them lengthwise the into pieces as shown in the photo. You can use any other variety of eggplants if these are not available.

Potatoes or Aloo are Peeled and washed and then diced.

Spices for Phoron/ Tarka /seasoning the OIl before adding the vegetables.

Paanch Phoron ( 5 spices), Hing ( asafoetida), and Dry red chilli.

These are the spices to add to the Vegetables. They are Sugar, Salt, Turmeric powder, and mustard oil or any white oil. You can add Chilli powder too, it definitely adds a zing.

Tip to making this Paanch Misali Torkari

Paanch Misali torkari is simple and easy to cook and yet it is so delicious. The main trick of making this delicious dish is to NOT ADD ANY WATER to the vegetables. They are cooked on low heat with a fairly tight cover. The vegetables used release enough water to cook them. As the vegetables cook on low heat, the water from the vegetables becomes steam and rises up , the steam condenses on the lid and the water drips back into the pan or wok so there is enough water for the vegetable to cook.

After adding the seasoning the vegetables are added, and also the spices. Vegetables are stir fried for a few minutes and the covered with a well fitting lid.

As the vegetables cook on low heat, the steam rises and condenses on the lid. The drops of water formed drips back into the wok.

Traditional Bengali VegetableGood Substitute (Australia, USA, UK & Other Countries)
Potol (Pointed Gourd)Zucchini or small summer squash
Jhinge (Ridge Gourd)Zucchini or yellow squash
Kumro (Pumpkin)Butternut squash, Kent pumpkin, or sugar pumpkin
Begun (Brinjal)Eggplant (Aubergine)
ShalgomTurnip
BarbotiLong beans
Mulo (White Radish)Daikon radish

Note: Traditional Bengali recipes are wonderfully adaptable. If you cannot find every Bengali vegetable, use fresh seasonal vegetables that are similar in texture. The flavour may vary slightly, but the essence of the dish remains the same.

We can add more vegetables to the Mixed vegetable, some others that i often add are Sonje danta. (moringa fruit) , White radish ( daikon)

few Broad beans or Long beans, sometimes I have added a few Kale leaves too. Need not be only 5 types of Vegetables.

Paanch Misali (Panch Mishali Torkari) – Traditional Bengali Mixed Vegetable Curry

Paanch Misali (Panch Mishali Torkari) is a traditional Bengali mixed vegetable curry made with five seasonal vegetables, lightly spiced with panch phoron and cooked slowly without adding water. This simple home-style dish is healthy, naturally vegan, and delicious served with steamed rice.

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Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Course: Main Course, Side Dish
Cuisine: Bengali , Indian
Ingredients Equipment Method Notes

Ingredients
  

for the Phoron/ tadka/ seasoning
  • 1/4 tsp Asafoetida ( Hing) powder
  • 1 piece Dry red chilli ( lSukhno Lal lonka)
  • 2 Tablespoon Mustard oil ( Sorsher Tel )
  • 1/2 tsp Paanch Phoron Paanch Phoron – Mix 1 Tablespoon of Methi (Fenugreek) seeds, and 2 Tablespoons each of Jeera (Cumin) seeds, Kalo Jeera ( Nigella) seeds, Mouri ( Fennel) seeds, Radhuni ( Celery) seeds. If you can’t find Radhuni use Mustard seeds instead. Store in a small container. Usse some for the Paanch Misali, and the rest can be used later.
For the Torkari/ vegetables
  • 1 medium size Potato ( aloo)
  • 2 long ones Eggplant ( begoon) ( i used the long thin variety also called the Japanese Eggplant )
  • 2 pieces pointed gourd ( potol)
  • 1 piece Ridge Gourd ( Jhinge)
  • 300 g Pumpkin (Kumro)
After peeling and cutting the vegetables they all together weighed 900 grams. So I have used spices accordingly.
  • 1/4 tsp Turmeric powder/ Holud/ haldi.
  • 3/4 tsp salt / Noon / Namak
  • 1/4 tsp Sugar/ Chini
  • 1/4 tsp Chilli powder / lonka gudo / mirchi powder( optional, but recommended)

Equipment

  • 1 Kadai or Wok or A saucepan
  • knives and peeler

Method
 

Prepping
  1. Peel and dice the Aloo (Potatoes)
  2. Peel and cut the Jhinge (Ridge gourd )
  3. Chop the Begoon ( Eggplant )
  4. Partially peel and cut the Potol. (Pointed gourd )
  5. Peel and dice the Kumro ( Pumpkin )
  6. Try to keep the amount of each vegetable about the same.
  7. Wash the vegetables and drain out the water.
How to make the Paanch Misali
  1. Heat a wok or pan which can hold the vegetables.
  2. Add the 2 Tablespoons of Mustard oil, when it is hot add the 1/4 teaspoon of Hing ( Asafoetida ), then the Dry red chilli.
  3. When the chili browns a bit add the 1/2 teaspoon of Paanch Phoron ( 5 spice mix)
  4. After a minute or 2 add the vegetables to the Wok / Kadai.
  5. Add Salt, Sugar, Chili powder, Turmeric powder then cover the vegetables with a lid that fits well. We need a lid that will not allow much steam to escape.
  6. Lower the heat to low
  7. Once in a while Open the lid and stir the vegetables
  8. When opening the lid do it in a way that the what that has condensed on the lid falls back into the wok. We do not add water to cook these vegetables in the Paanch Misali, if you add water the taste is not the same. Kepp repeating the covering , then opening the lid after a few minute and stirring till the potatoes and other vegetables are soft and cooked
  9. When the vegetables are cooked, take off the lid and stir- fry well till all the water is dry.
  10. Now your Paanch Misali torkari Is ready to be served. Serve with Hot Cooked rice.

Notes

We can add more vegetables to the Mixed vegetable, some others that i often add are Sonje danta. (moringa fruit) , White radish ( daikon) few Broad beans or Long beans, sometimes I have added a few Kale leaves too.
One of the secrets to a good Paanch Misali is patience. Resist the temptation to add water. The vegetables slowly release their natural juices, creating a light, flavourful gravy while retaining the individual taste of each vegetable. This traditional Bengali technique gives the curry its unique character.
 

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Authentic Bengali Shorshe Chingri Recipe | Mustard Paste Shrimp

Chingri or Shrimp with mustard paste is spicy dish with a distinct taste of mustard, it is an easy and quick dish to make and is delicious eaten with some boiled rice. You can use any kind of Shrimp you have, big or small. In this recipe I have used medium sized shrimp.

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*How to make the mustard paste:

Soak 2 tablespoons of yellow mustard seeds in half a cup of water, (or you can take half yellow and half black mustard seeds if you like more pungent flavour of mustard) . Drain out the water with the help of a sieve before grinding .

Put the mustard seeds into a grinder with 1 green chilli and a pinch of salt, add 2 tablespoons of water and grind it into a thick paste. Then use the amount given in the recipe.

If you don’t have a grinder that can grind with liquid you can use a coffee grinder. For the coffee grinder you have to Grind 3 tablespoons of mustard seeds first into a powder and then soak it with about 2 or 3 tablespoons of water for at least 15 minutes,to make a paste before using it

The Shrimp or Chingri

Whether you use small shrimp or the bigger ones, the first thing we do is clean and wash them very well. First remove the shell keeping the heads and the tail on. Then cut out and discard the antennas and the legs. Or you can discard the whole head. Along the centre back of the shrimp’s body you will see a black line, make a slit along the line and remove the thin black thread like thing. Now wash the shrimps thoroughly. Drain out as much water as possible and sprinkle some salt and turmeric powder on the shrimps, rub the salt and turmeric powder all over the shrimp and cover and keep aside . OR you can buy already cleaned Shrimps which you only need to wash and add the turmeric powder and salt to it.

Ingredients

  • Chingri or Shrimp. 200g
  • Sorshe tel or Mustard Oil 2 to 3 Tablespoons
  • *Sorshe bata or *Mustard Paste 1&1/2 Tablespoons
  • Noon or Salt 1/2 tsp
  • Holud or Turmeric powder 1/4 teaspoon
  • Knancha lonka or Green chilies 2 slit

Method

  • In a microwave safe dish arrange the shrimps or chingri maach.
  • Add the Mustard paste, salt and turmeric powder, and slit green chillies. Pour in the mustard oil.
  • Mix all the paste etc with the shrimps well. All the pieces should be covered with it. If you want extra gravy you can add 2 tablespoons of water. I usually don’t because there is water in the paste.
  • Cover with a plastic wrap and put it in the microwave . Cook on full power for 3 minutes, then take the dish out of the microwave, take off the cling wrap and flip the shrimps. Put the wrap back on and pop the dish into the microwave again for 2 minutes.
  • The Shorshe Chingri or Shrimp in mustard sauce is ready. Serve with some plain boiled rice.

Authentic Bengali Shorshe Chingri Recipe | Mustard Paste Shrimp

This is flavourful shrimp dish, Chingri or Shrimp with mustard paste, is quick and easy to prepare. Soak mustard seeds, grind with green chilli and salt to make the paste. Clean and season the shrimp with turmeric and salt, then mix with mustard paste, turmeric, salt, green chilies, and mustard oil. Microwave for a delicious meal.
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Prep Time 1 hour
Cook Time 5 minutes
0 minutes
Total Time 1 hour 5 minutes
Servings: 2 persons
Course: Main, Main Course
Cuisine: Bengali , Indian, Bengali., Indian
Ingredients Equipment Method

Ingredients
  

  • 200 grams Shrimps or Chingri Cleaned and washed
  • 3 Tbsp Mustard oil or Shorshe tel
  • 1&1/2 Tbsp Mustard Paste or Sorshe Bata
  • 1/2 tsp. Salt
  • 1/4 tsp. Turmeric powder
  • 4 or 5 whole Green Chillies slit the chillies

Equipment

  • 1 Grinder
  • 1 microwave safe dish with lid

Method
 

  1. *How to make the mustard paste:
  2. Soak 2 tablespoons of yellow mustard seeds in half a cup of water, (or you can take half yellow and half black mustard seeds if you like more pungent flavour of mustard) . Drain out the water with the help of a sieve before grinding .
  3. Put the mustard seeds into a grinder with 1 green chilli and a pinch of salt, add 2 tablespoons of water and grind it into a thick paste. Then use the amount given in the recipe.
  4. If you don’t have a grinder that can grind with liquid you can use a coffee grinder. For the coffee grinder you have to Grind 3 tablespoons of mustard seeds first into a powder and then soak it with about 2 or 3 tablespoons of water for at least 15 minutes,to make a paste before using it
preparation steps
    Whether you use small shrimp or the bigger ones, the first thing we do is clean and wash them very well. First remove the shell keeping the heads and the tail on. Then cut out and discard the antennas and the legs. Or you can discard the whole head. Along the centre back of the shrimp’s body you will see a black line, make a slit along the line and remove the thin black thread like thing. Now wash the shrimps thoroughly. Drain out as much water as possible and sprinkle some salt and turmeric powder on the shrimps, rub the salt and turmeric powder all over the shrimp and cover and keep aside . OR you can buy already cleaned Shrimps which you only need to wash and add the turmeric powder and salt to it.
      How to make the sorshe chingri
      1. In a microwave safe dish arrange the shrimps or chingri maach.
      2. Add the Mustard paste, salt and turmeric powder, and slit green chillies. Pour in the mustard oil.
      3. Mix all the paste etc with the shrimps well. All the pieces should be covered with it. If you want extra gravy you can add 2 tablespoons of water. I usually don’t because there is water in the paste.
      4. Cover with a plastic wrap and put it in the microwave . Cook on full power for 3 minutes, then take the dish out of the microwave, take off the cling wrap and flip the shrimps. Put the wrap back on and pop the dish into the microwave again for 2 minutes.
      5. The Shorshe Chingri or Shrimp in mustard sauce is ready. Serve with some plain boiled rice.

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      Bengali Tomato Chutney Recipe: A Sweet and Tangy Delight

      We Bengalis like to end a meal with a sweet chutney. On days like Sunday or holidays after a meal of Mangsho, or Fish curry and a few vegetables, a Chutney is a must, and definitely if you are serving a Full Course Bengali meal to a guest the last dish will be a Chutney. In the summer months raw mangoes are the most popular fruit to use for chutney, but a few other sour fruits like Aamra (called Spanish plum or Hog plum) Koromcha (Bengal currents) ,Chalte ( elephant apple), Kamranga ( star fruit) are also great for sweet and tangy Chutneys.

      Since tomatoes are easily available throughout the year so Tomato Chutney is the easiest to make. Some tomatoes available in India are the ones with a thick skin, but another variety with thinner skin and are more juicy and tangy. The juicy ones are best for making the chutney, these are usually called DESI TOMATOES. In the US I used to use the canned plum tomatoes, which are already peeled, so all I had to do was chop them up. You could use the fresh lovely big red tomatoes that are available in the supermarkets for salads in the US if you want.

      Tomato chutney has just Tomatoes, Sugar, Salt a little chopped ginger ( this too is optional). Few extras like Raisins , Dates, or Aam satto (sheets of dried mango pulp) and also a pinch of chili powder makes it more interesting. In this recipe I have used Dates, with the Tomatoes.

      Ingredients

      • Tomatoes washed and chopped 3 cups
      • Sugar 1 cup to 1&1/2 cup
      • Paanch Phoron 1/2 teaspoon ( Five spice mix, consisting of Methi, Jeera, Saunf, Kaonji and Mustard seeds)
      • Haldi powder ( Turmeric powder) 1/2 tsp
      • Bhuna Jeera Powder ( roasted Cumin seeds powdered) 1/2 teaspoon ( 0ptional)
      • Salt 1 Tablespoon or less.
      • Dates 1/2 cup with seeds removed
      • Vegetable oil 2 tablespoons
      • Dry red chillies 1 ( optional)
      TOMATOES CUT INTO SMALL PIECES

      INGREDIENTS NEEDED TO MAKE THIS CHUTNEY

      How to make the Chutney

      • Heat a wok or a sauce pan, add the OIL and wait for it to heat up really well
      • Now add the dry red chillies if you want to use it, wait for a few seconds then add the Paanch Phoron.
      • Once the spices in the paanch phoron gets slightly brown, add the chopped tomatoes and stir well
      • To this add the salt and sugar and the haldi powder . Cover, lower the heat and let the tomatoes simmer for a while.
      • After about 5 minutes, open the lid and check it, the tomatoes will soften and lot of liquid should be released from the tomatoes. Add the Dates and then cover with a lid again and let it simmer.
      • After a couple of minutes open the lid and let it boil down if there is too much liquid. The consistency should be a little runny not as thick as Ketchup. Pourable consistency. Taste to check the seasoning. You could add more sugar if you prefer a sweeter chutney.
      • Your chutney is done, sprinkle the roasted Jeera powder and take it off the heat.
      • Cool it before putting it in the fridge. Serve cold.
      • You can keep it in the fridge for 3 to 4 days.

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      Phulkopi aar Aloo torkari (Bengali Cauliflower and Potato Stir fry)

      Cauliflower or Phulkopi as it is called in Bengali, is easily available throughout the year, though I feel it tastes better in the winter. There are many recipes of cooking Phulkopi aar Aloo ( cauliflower and Potato) in India. This is an easy Bengali recipe, and it needs very few spices. The Main ingredient that gives this a distinct flavour is the use of a blend of 5 spices, called Paanch Phoron in Bengali. Paanch Phoron is a mixture of equal amounts of Mauri ,(Saunf in hindi and Fennel seeds in English), Jire ( Jeera in hindi and Cumin seeds in English), Kalojire ( Kalongi in Hindi and Nigella seeds in English) Radhundi ( Ajmod In Hindi and Celery seeds in English), and Methi(Methi in Hindi and Fenugreek seeds in English). I usually make a big portion of this mixture and store it in a glass jar, because I use it frequently in my recipes. Sometimes Radhuni is not available so we use mustard seeds in its place.

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      Ingredients

      This is how the potatoes and cauliflower is cut.

      Cut the cauliflower into florets, if they are too big cut it smaller like in the picture above. Wash the cauliflower florets well and leave in a colander to drain off the water. Next peel and dice the potatoes, wash and keep aside.

      Spices needed are: Noon, (salt,namak ), Chini (sugar, shakkar ), holud (turmeric powder, Haldi ) Lonka (chilli powder, mirchi )

      And sorsher tel (mustard oil)

      For Tempering

      Sukhno lonka ( sukha mirch in hindi, dry red chilli), hing (hing in hindi, asafoetida), and Phanch phoron ( five spice mix).

      To Make the torkari, the cauliflower and Potatoes are lightly fried one by one.

      Then the oil is tempered or tadka? phoron is added

      The Fried vegetables are added back into the kadai and stirred with the dry ingredients, Salt , sugar, Chilli powder and Turmeric powder.

      After a couple of minutes of stirring, the water is added .

      The kadai is covered with a lid. Vegetables a allowed to cook slowly on low flame till done.

      After sauteeing the vegetables it will look like this, slightly brown at the deges.

      To make paanch phoron, add 1/4 teaspoon of Methi (fenugreek) seeds, 1/4 teaspoon of Radhuni (celery ) seeds, 1/4 teaspoon of kalojire ( Nigella) seeds, 1/4 teaspoon of mouri (fennel) seeds and 1/4 teaspoon of jeera (cumin) seeds in a small dry glass bottle. Shake it well ,then take and out and use as needed.

      Sometimes Paanch Phoron is available in the grocery store

      Phulkopi Aar Aloo Torkari (Bengali Cauliflower and Potato Stir fry)

      Phulkopi Aar Aloo Torkari is a simple Bengali-style cauliflower and potato stir fry cooked with paanch phoron and everyday spices. This comforting vegetarian dish pairs perfectly with rice, roti, or luchi and is especially popular during winter when fresh cauliflower is in season.
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      Prep Time 20 minutes
      Cook Time 30 minutes
      Total Time 50 minutes
      Servings: 4 persons
      Ingredients Equipment Method Notes

      Ingredients
        

      • 250 Grams Cauliflower washed and cut into florets
      • 120 grams Potatoes peeled and cut
      • 1/4 teaspoon Hing
      • 1/4 teaspoon Turmeric powder
      • 1/8 teaspoon Mirchi (chili) powder
      • 3/4 teaspoon Salt
      • 1/4 teaspoon Paanch phoron 
      • 1 piece Dry red chilli
      • 2 Tablespoon Mustard oil
      • 1 piece Green chilli slit ( optional)
      • 1 teaspoon Coriander leaves chopped
      • 1/4 Teaspoon sugar
      • 1/4 cup water

      Equipment

      • 1 kadai or wok. Or Pan

      Method
       

      1. Heat the oil in a wok or a Kadai, or a pan
      2. when the oil is smoking, add the potatoes, saute a couple of minutes, remove from the oil and keep aside
      3. Add the cauliflower to the kadai, saute till a little brown at the edges and then remove from the wok with a slotted spoon onto the bowl with the sauteed potatoes and keep aside.
      4. Some oil will remain, ( you may need to add a bit more oil, because sometimes the cauliflower absorbs a lot of oil.) to this oil add the Hing first, then red chilli and Paanch Phoron . This is for tempering the oil or Tadka/ Phoron.
      5. When the Paanch phoron stops spluttering and turns a bit brown ( be careful not to burn it), add the sauteed cauliflower and potatoes .
      6. Add Salt , chili powder, turmeric powder , Sugar), Slit green chilli, and stir so that all the vegetables are covered in the spices.
      7. Add the water and cover the pan with a lid.
      8. Add the water and cover the pan with a lid.
      9. Lower the heat and let it simmer, occasionally lift the cover and stir or the vegetables may stick to the bottom of the pan.
      10. The vegetables are cooked when the cauliflower and the potatoes can be cut with the spoon
      11. If the water hasn’t dried up when the vegetables are cooked, then increase the heat and let the water dry out.
      12. Stir fry for couple of minutes before taking the pan off the heat.
      13. Transfer to a serving dish and garnish with chopped coriander leaves.

      Notes

      1. This is a healthy version. If you fry the Cauliflower florets and Potatoes in a lot of oil, it tastes even better. 
      2. Cauliflower florets should not be very small, or they will not keep its shape.

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      Challun (Bengali Shrimp Paste) | Traditional Chingri Pickle Recipe

      Challun is a traditional Bengali shrimp paste made with tiny freshwater Shrimp, garlic, dried red chillies, and mustard oil. Popular in rural Bengal, it has been enjoyed for generations as a fiery accompaniment to hot steamed rice. Unlike the fermented shrimp pastes used in Southeast Asian cooking, Challun is freshly cooked and ground into a spicy paste that can be refrigerated or frozen for later use.

      The story I have heard in my in-law’s place it that the fishermen would carry this Challun and some rice when they went fishing early in the morning, and they could happily finish a whole plate of rice with a little bit of Challun. Challun is a shrimp paste, but it is different from the Asian shrimp paste which is used in Asian cooking, that is fermented, and there are no chillies but Challun is more like a pickle, it can be kept in normal temperature for 3 or 4 days and in the fridge even longer. I usually freeze it, and since there is no water in it, I can take it out and eat it without defrosting.

      We use the very small freshwater shrimps ( Kucho Chingri) in this recipe.They are available rather cheap and easily in the small towns and villages in Bengal, whereas in big cities like Delhi it is rare. The tiny tiny shrimp are difficult to clean as they are so small, plus it is a long and tedious process too, if you want to shell them. This recipe is the only way I have seen it being used.

      First the shrimps are just washed very thoroughly to remove sand and other dirt. After the water drains out, it is fried in mustard oil with dry red chillies and garlic and then ground to a paste in a blender, or mixer. It turns out to be very hot due to the chillies.

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      These are the tiny shrimp. I found a few other types of small fish mixed with the shrimp, but did not discard them used them too.

      You can also use the smallest shrimps available to you. I have never used the frozen ones but it needs to defrost completely before frying, because there might be too much water and so make it difficult to fry.

      These are the ingredients you will need.

      First heat the oil and fry the garlic pods.

      Then add the chillies and fry those too.

      Keep these aside in a dish.

      Then in the same oil fry the shrimp

      It should look like this when fried.

      The chillies, and garlic and shrimp are fried and now it needs to cool down

      Once it cools down, transfer the fried shrimp, garlic and chillies to a grinder, add some salt and grind to a paste. Taste and adjust the salt.

      This recipe is one of my favourites. It a very easy and in expensive to make, and is packed with flavour. It can be stored or frozen.

      • Refrigerator: up to one week.
      • Freezer: up to three months.
      • Use a clean, dry spoon every time.

      Challun (Bengali Shrimp Paste) | Traditional Chingri Pickle Recipe

      Challun is a traditional Bengali shrimp paste made with tiny shrimp, garlic, dried red chillies and mustard oil. This spicy family recipe is easy to prepare, freezer-friendly and delicious served with hot steamed rice.
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      Prep Time 20 minutes
      Cook Time 15 minutes
      Total Time 35 minutes
      Course: pickles and chutneys
      Cuisine: Bengali., Indian
      Ingredients Equipment Method Notes

      Ingredients
        

      • 200 grams Small shrimps
      • 3 Tablespoons Mustard oil
      • 10 Pieces Dry red chilies the hot variety ( you can make it less spicy by discarding the seeds)
      • 6 Pods Garlic the big variety. ( 12 of the small Indian garlic variety)
      • 1/2 teaspoon Salt ( adjust the salt quantity according to your taste)

      Equipment

      • 1 Pan or Wok/ Kadai For frying
      • 1 Grinder or Traditional grinding stone

      Method
       

      PREPPING
      1. Wash the shrimp thoroughly. Put them in a colander and wash under running water so that there is no sand in it. Also sort out any twigs.
      2. Peel the garlic.
      3. If you want to make the Challun little less hot, remove the seeds from the dry chillies before frying them. I have kept the seeds, you can see the seeds in the photo because they didn’t grind in the grinder.
      HOW TO MAKE THE CHALLUN
      1. Heat the mustard oil in a kadai ( wok) or pan
      2. Fry the garlic first till they are a little brown at the edges
      3. Add the chillies and fry them too, till a bit brown.
      4. Remove the garlic and the chillies from the pan with a slotted spoon and keep aside.
      5. In the oil that it left in the kadai fry the Shrimp till they are pink and crisp
      6. Once the shrimp and garlic and chillies and cool, put them in a strong electric grinder, add some of the salt and also if there is any oil left in the kadai.
      7. Grind to a paste. It may not grind smoothly in one go so you will have to remove the lid of the grinder and stir the mixture. You can add a little more oil if necessary.
      8. Taste to see if the salt is enough before taking the challun out of the grinder and serving.
      9. It is best eaten with cooked/steamed rice.

      Notes

      • Wash the shrimp several times to remove all sand.
      • Don’t burn the garlic.
      • Let everything cool before grinding.
      • Add a little mustard oil if the paste is too dry.
      • Freeze in small portions.

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