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Chutneys are a mainstay in Indian cooking. They bring out the flavors of any dish. They can be used as an appetizer, be an accompaniment with your main course or can even be used as a dessert. They can be sweet or a savory. The type and preparation of different chutneys has significant regional variations. I love sweet chutneys. You can find one of my eternal favorites here. Sumi loves the spicy varieties more.
Red Chutney
Red Chutney

Pabda Macher Jhal

With the Durga Puja celebrations over, it is a bit lull around here. Every Monday I feel very tired and sleepy as Boomboom can vouch for. This is because for some reason I do not get proper sleep on Sunday nights. However for a change this was not the case this week. It was a good thing too as yesterday was Lakshmi Puja. So I was able to get up in the morning and do the rituals for the Puja.
Pabda Macher Jhal - Spicy pabda fish curry bengali style
Pabda Macher Jhal - Spicy pabda fish curry bengali style

Shorshe Begun Kankra

Today is the last day of Durga Puja. Sumi and I stayed home whole day. So to spend her holiday she cooked. That woman surprises me with her patience and cooking. She cooked fish, chicken and crab. Now I don’t like crabs much but Sumi swears by them. I was surprised with the result though. It was a very traditional Bengali way of preparation and was delicious. I never realized crabs would taste so good to me.
Shorshe Begun Kankra - Sea Crab with eggplant in mustard sauce
Shorshe Begun Kankra - Sea Crab with eggplant in mustard sauce

Macher Tel Jhol

My favourite non-vegetarian item has always been fish. Mom tells me that the first thing I had at my “Annaprashan”, or the Hindu rite of passage, was fish even though they tried to push in rice grin. In our culture, rice should be the 1st food which an infant takes during the ceremony but I just loved the smell and taste of fish. Throughout my childhood, I loved fish so much that I used to get upset if there was no fish during lunch any day.
Macher Tel Jhol - Fresh water carp gravy in oil base
Macher Tel Jhol - Fresh water carp gravy in oil base

Macher Tel Jhol

My favourite non-vegetarian item has always been fish. Mom tells me that the first thing I had at my “Annaprashan”, or the Hindu rite of passage, was fish even though they tried to push in rice grin. In our culture, rice should be the 1st food which an infant takes during the ceremony but I just loved the smell and taste of fish. Throughout my childhood, I loved fish so much that I used to get upset if there was no fish during lunch any day.
Macher Tel Jhol - Fresh water carp gravy in oil base
Macher Tel Jhol - Fresh water carp gravy in oil base

Shukno Tilapia Sorshe

This blog is getting “fishy”. By that I mean, like true Bengalis, the majority of the next few recipes will be fish based. Now mustard is a very tasty and essential ingredient in Bengali cuisine. And in our case, its a perfect match even during our diet. However the way it is prepared differs among various regions of Bengal - this is particularly visible in the cooking of our moms.
Shukno Tilapia Sorshe - Tilapia Fish in Mustard Sauce
Shukno Tilapia Sorshe - Tilapia Fish in Mustard Sauce

Bread Poha

Well its been a long time and we have not added any recipe. One of the reason being Sumi and me being on a low-carb diet. Since its really a challenge to do it in Indian cuisine leave alone Bengali, we had to invent lots of dishes. I mean not invent but rather bend them to our tastes. One of the major problems of a low carb diet is what everyone calls a carb crash.
Bread Poha - Crumbled bread snack with nuts and veggies
Bread Poha - Crumbled bread snack with nuts and veggies

Doi Maach

Fish is compulsory on the dining table of any bengali. We literally start our life with a fish preparation. And suffice to say I love it too. This recipe is not exactly mine or Boomboom’s. It was made by my mother-in-law. Both my mom and mom-in-law make it a different and both taste heavenly. I wish one day I can say that for my own recipe. Though whenever I tried it Boomboom told its very good.
Doi Maach - Fish Curry with a Curd Gravy
Doi Maach - Fish Curry with a Curd Gravy

Bengali Upma

Boomboom is not well today. So I wanted to cook something light for him with very less oil. Upma is traditionally a south Indian dish but other communities also have their own versions of the dish. The style that I will talk about today is the Bengali version. Boomboom surely liked it. Hope you all enjoy it too.
Bengali Upma - An Indian Breakfast using Semolina
Bengali Upma - An Indian Breakfast using Semolina
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