Tag: delicious

Bengali Shorshe Ilish (Hilsa)


Ilish maach

  • Hilsha/Ilish fish 5 or 6 pieces
  • Mustard seed 3 tbsp
  • Onion 1pc (finely chopped)
  • Green chili 4 to 5
  • Turmeric powder 1 tsp
  • Salt (as per taste)
  • Sugar (as per taste)
  • Mustard oi

Bhapa ilish maach


shorshe bhapa ilish

1. Soak mustard in water for about an hour and then grind it into a fine paste.

2. Clean the pieces of Ilish fish and placed it in a steel container box having lid.

3. Add the mustard paste to the fish and then add chopped onion, turmeric powder, slitted green chilis, salt and little sugar and finally 2 tbsp mustard oil mustard oil. Now mix the whole mixture so that the paste gets mixed thoroughly with the fish. Now close the lid of the container.

4. Heat a large pan and add about 4 cups of water. Now place the steel container inside the pan. Cover the pan and let it cook in high flame for about 5 minute and then reduced the flame and cook for another 12 to 15 minute (Check the level of water inside the pan at regular interval it shouldn’t get dried up).

shorshe ilish

5.   In case of Microwave preparation, mix whole ingredient including the fish in a microwave safe closed container. Close the lid and cook it in microwave for 8 to 10 minute.

6.  Serve hot with steam rice

Matka falooda Kulfi

For Kulfi:

  • 1 (16oz) cup heavy cream
  • 1 (14 oz) can of evaporated milk. low fat can also be used.
  • 1 (14 oz) can of condensed milk
  • 8-10 strands of saffron (mexican saffron are cheaper than the high quality Indian ones.)
  • 5-6 cardamom pods
  • 2 tbsp sugar
  • 1 16 oz box of cool whipped topping (fat free)
  • 1/2 cup coarsely crushed nuts. you can also add almonds, cashews.
falooda kulfi

falooda kulfi



yummy kulfi

yummy kulfi

  • With a mortar and pestle, grind together sugar, saffron and cardamom seeds.
  • In a large mixing bowl, combine sweetened condensed milk, evaporated milk, heavy cream and cool whip.
  • Using a whisk gently mix everything together. You need to be gentle otherwise cool whip melts very easily making the mixture more watery and you want it light and airy.
  • Add in saffron, sugar, cardamom mixture and coarsely crushed nuts. Mix well.
  • Pour mixture into small dixie style plastic cups and cover with plastic or aluminum wrap. If you don’t have cups just pour it all in a bowl or a deep dish and cover it with a plastic wrap touching the surface of the liquid.
  • Freeze Kulfi for at least 4 – 6 hours, preferably overnight.
Delicious matka kulfi

Delicious matka kulfi

For Falooda:

9 tablespoons rose syrup and 3 ounces vermicelli


  • Boil the vermicelli; drain the water out of it.
  • Let it cool for some time (it’s best to refrigerate it by putting it in a container and snapping its lid in place so it won’t get stiff by cooling).
  • Before serving take out the kulfi glasses.
  • Rub them between your hands to warm the sides
  • If you have used a bowl stick it inside warm water for a few seconds.
  • Flip and the kulfi will come out.
  • Garnish with some falooda and rose water
  • serve

Delicious Dahi Gujiya


  • 1 cup husked black gram lentil (urad dal without skin)
  • 1 tsp Salt
  • Half tsp baking powder
  • Oil for deep frying
  • 2 cups thick fresh yoghurt
  • 2 tbsp Sugar
  • Dahi wada masala
  • 1/2 tsp Red chili powder to taste
  • 2 tbsps cumin seeds
  • 2 tbsp Coriander seeds
  • One-fourth tsp black salt
  • 1tbsps Chat masala
healthy tok doi

healthy tok doi

For the stuffing:

  • 2 piece of ginger
  • 2-3 green chilies
  • Chopped coriander leaves
  • 2 tbsp raisins
  • 1tbsp Cudpahnut (Chironji/ Chiroli)
  • 2 tbsp grated coconut
Yummy Dahi Gujiya

Yummy Dahi Gujiya


  • Wash and soak the lentils (dal) for 3 hours and grind to a fine paste adding very little water. The batter should be like a cake batter.
  • Beat the batter very well till light and fluffy. Add the salt and the baking powder and beat well again. To test whether the batter is ready or not, slowly drop a drop of the batter in a glassful of still water. If the batter floats on the top, it is ready, if not you need to beat it more.
  • Finely chop the green chillies, coriander and raisins. Mix together all the ingredients of the stuffing and set aside.
  • Pre-heat oil in a deep frying pan. Wet a plastic sheet and place a little batter the size of a big lemon sized ball. Flatten the top of the ball with wet fingers to a disc of around 4 inch diameter. Place a spoonful of the stuffing in the centre and carefully fold one side over the other to make a semi circle. Carefully lift the plastic and slowly slide the gujiya into the hot oil. Deep fry on medium heat for some time, then fry on low heat till golden brown.
  • Remove these deep fried gujiyas into a bowl of water and let them soak for 15-20 minutes.
  • Remove and gently press between your palms so that excess water oozes out. Keep them aside. Finish making wadas with the rest of the remaining batter and put them in water like you did for the earlier batch.
  • Pass the yoghurt through a sieve to ensure that there are no lumps. Add in the sugar and half tsp salt and mix well.
  • To make the dahi wada masala, Dry roast the cumin and coriander seeds till lightly browned and fragrant. Mix all the ingredients and grind to a smooth powder.
  • To serve, place the gujiyas in a serving bowl and pour the curd mixture evenly all over the gujiyas, covering them completely. Chill the gujiyas for sometime before serving. To serve, sprinkle some Dahi Wada Masala and garnish with tamarind chutney.

To serve:

Sweet Tamarind chutney

Nutritional Value:

  • Protein
  • essential minerals
  • good source of potassium and magnesium
  • effective in curing chronic candidal vaginitis or yeast vaginal infection in women with diabetes
  • cure acne and skin rashes
  • yogurt can drop the LDL cholesterol levels and prevents any chance of cardiovascular diseases.

Bangali’s Favourite Kosha Mangsho

Preparation time: 1hr

Cooking time: 30min

Serves 2


Mutton (Khashir mangsho): 400gms

Potato (Aalu): 2 large sizes cut into quarters

Papaya grated (Jhiri kore kata Pepe): 3 tablespoon

Sour curd (Tauk doi): 2 tablespoons

Onion (Peyaj): 2 large sizes

Garlic (Rasun): 8-10 cloves

Ginger-garlic paste (Aada-rasun bata): 1 ½ teaspoon

Turmeric powder (Halud guro): ½ teaspoon

Chili powder (Sukhno lanka guro): 1/2 teaspoon

Mustard oil (Sarser tel): 8 tablespoon

Salt to taste

kosha mangsho



  •  Chop one onion and make a paste of the other
  •   Wash the mutton pieces well, and drain out the excess water
  •  Take the mutton in a large bowl, put in the sour curd, onion and ginger-garlic paste; mix well, pour in 2 tablespoon of mustard oil and a pinch of salt, marinate for 50mins in refrigerator
  • Heat 3 tablespoon of oil in a wok and half fry the potatoes, keep aside
  • Pour in the rest of the oil in the same wok, and sauté the chopped onions and garlic cloves

khashir mangsho

  •   Put in the marinated mutton, turmeric, chili, salt and grated papaya, stir in low flame till the mutton becomes absolutely dry and the oil separates (kashano in Bengali), it will also change color to a darker shade of brown
  •  Add the dried up mutton in a pressure cooker and pour in 3 cups of water, close the lid and wait for 3 whistles
  • Open the lid and put in the potatoes and again allow 2 more whistles
  • Take out and serve with warm white rice


Kosha Mangsho Hub:

1.Golabari in Shyambazar

2.Durbari- swissotel Kolkata in Rajarhat New Town

3.Bhojohori Manna

4.Koshe Kasha in Golpark

5.Aminia in Golpark, Nsc Bose road