Saag Kumro (Spinach With Pumpkin) Very Tasty Bengali Dish

Saag Kumro(Spinach With Pumpkin)


Ingredients:

• 3 cups peeled and diced pumpkin (kumro)
• 2 medium potatoes, diced but not peeled
• A bunch of fresh spinach, chopped
• 1/2 lb baby shrimp (peeled+steamed is ok)
• 4 tablespoons vegetable oil
• 1 dried red chilli
• 1 tablespoon sugar
• 2 teaspoons salt
• 1/2 teaspoon cumin powder
• 1/2 teaspoon corriander powder
• 1/2 teaspoon turmeric powder
• 1/4 teaspoon chilli powder
• 2 tablespoons finely ground/grated coconut

Method Of Cooking:

• Heat the oil in a pan.
• Add the cumin and the turmeric, stir-fry these spices for a minute.
• Add the shrimp. 
• Fry the shrimp for a couple of minutes and then take them out with a slotted spoon and leave aside.
• Break the dried red chilli and fry it in the oil for a minute before adding the potatoes and pumpkin.
• Stir fry these for a few minutes.
• Add the corriander, chilli powder and sugar and stir-fry for a couple more minutes.
• Add the chopped spinach and stir it in until the it slowly decreases in volume and blends in with the other ingredients (~3 mins).
• Add the salt and sprinke a little water (3-4 Tbsp) cover and allow to cook under low heat until the potatoes are done.
• Sprinkle and stir in the ground coconut and shrimp before turning off the heat,  may wish to save a little for the final garnish. 

Serve with  hot plain rice. 

Mocha Ghonto or Banana Blossom Curry East Indian Dish

Mocha Ghonto or Banana Blossom Curry (East Indian)


Ingredients:

• 1 Medium sized Mocha or Banana Blossom
• Cooking Oil to grease fingers
• ½ Cup scrapped fresh coconut
• 1 Teaspoon Cumin or Jeera powder
• 2 Teaspoon Coriander or Dhania powder
• 1 Teaspoon Garam Masala Powder
• 1 Tablespoon Turmeric Powder
• 1 Teaspoon Red Chilli Powder
• 1 Teaspoon Sugar
• 1 Tablespoon cooking oil
• Salt to taste
• 1 Teaspoon wheat flour mixed in ¼ cup water
• 1 Tablespoon Ghee
• 2 whole Red Chillies
• 1 Bay leaf
• ½ Teaspoon whole Cumin Seeds

Method Of Cooking:

• Separate the blossoms and collect it while discarding the leaves.
• Chop that Conical portion and keep it in bowl of water.
• Now for the Blossoms, need to clean each of them one by one.
• Chop the cleaned blossoms in batches and keep in water.
• Now discard the water and cook the blossoms and cook it for 15 minutes adding 2 cups of water.
• Cool and discard the water by hand pressing and make pulp of the cooked Banana Blossom.
• In a Wok of Kadai heat oil and add the scrapped Coconut and cook for 3-4 minutes.
• Add the cooked Banana Blossom.
• In a small bowl add Turmeric, Cumin, Coriander, Garam Masala and Red Chilli powder.
• Add ½ cup water and make a paste.
• Add the sugar and mix well.
• Add this Masala Paste to the wok and stir well and cook for 5 to 7 minutes.
• Sprinkle little water if required, cook till the oil starts separating.
• Add the wheat flour paste to it and mix well so the Masala coats well.
• Now in a small pan heat the ghee,
• Add the whole Red Chilli, bay leaf and the Cumin Seeds.
• When it starts splattering, pour it over the cooked Banana Blossom and mix well.

Serve with rice

Ilish Macher Jhal or Ilish in mustard gravy Delicious Bengali Dish

Ilish Macher Jhal or Ilish in mustard gravy

Ingredients:

• 500gms Hilsa or Ilish
• ½ Teaspoon Nigella Seeds
• 2 Tablespoon Mustard Oil 
• 4-5 Green Chillies slit at the base
• 1 Teaspoon Turmeric Powder
• ½ Teaspoon Red Chilli Powder
• 2 cups Water
• Salt to taste

For the Paste:

• Mustard 4 Tablespoon soaked in little lukewarm water
• 1 green chilli chopped
• pinch of salt
• Put in a grinder and make a smooth paste, strain and retain the liquid, discard the pulp

Method Of Cooking:

• Wash the IIish fish properly.
• Rub the fish with little salt and half of the turmeric powder and keep it aside 
• Now in a Wok or Kadai heat 2 tablespoon mustard oil till it smokes or change colour
• Add the Nigella seeds
• Pour in the Mustard Paste extract.
• Add Turmeric Powder, Red Chilli Powder and some water.
• Add the slit green chillies and bring it to boil.
• Add the fish smeared with turmeric and salt into the boiling gravy.
• Slow down the heat, cover and cook for 7-8 minutes.
• Uncover, check the consistency and adjust salt.

Serve it with steamed rice.