rumi's kitchen

 A simple lunch platter : rice,  masor muri ghonto, chilli pickle and papad.  Today I'm going to share a simple yet delicious lunch platter that consists of a famous Bengali style fish head recipe together with chilli pickle and papad served with rice.  Also check : A simple Assamese rice platter : Matidail (split black gram) , dhekia xaak bhaji (fiddlehead ferns), bhedailotar bor (skunk vine fritters) and ou tenga achar (elephant apple pickle). A simple Assamese Lunch platter : Lofa xaak aru Mass, Bengana logot Masor Petu Bhoja & rice. Today's Lunch Platter Consists Of : 1. Rice : Cooking simple boiled rice is very easy. You can use pressure cooker to save time. 2. Masor muri ghonto : Use big fish's head to make this recipe. I'm using big rohu fish's head in this recipe. Clean and wash the fish head properly under running water. Make 2 or 4 parts of the fish head as you like. Rub with salt and turmeric and then fry in mustard oil before adding it to the cur...

Doi potol or potol posto is a Bengali style pointed gourd curry recipe where pointed gourd is cooked with curd and poppy seeds paste. This is a very popular recipe and often served in marriage parties. This recipe is a very spicy recipe cooked in a thick curd based gravy. Here in my recipe I have used minimum spices but you can adjust the amount of spices according to your choice. This recipe can be served as a side dish with the main course. Doi Potol / Potol Posto  📎 Course :  Main course/ Side dish 📎Cuisine :  Bengali  🔪Preparation Time :  15 minutes ♨Cooking Time :  30 minutes 🕞Total :  45 minutes 🍴Servings : 4 INGREDIENTS: 8 pointed gourd or potol  1 cup curd  1 tbsp chickpea flour or besan  1 tbsp poppy seeds and mustard seeds paste  1/2 tsp ginger garlic paste  1/2 tsp turmeric powder 1/2 tsp cumin powder  1/2 tsp coriander powder  1/2 tsp red chilli powder  1/2 tsp ...

Bengali food is a combination of sweet and spicy flavour. In Bengali cuisine, the simplest of the dish gets an exquisite taste on adding different spices. In traditional Bengali recipe, spices are blend in ' sil pata' - stone grinder so that spices do not lose their aroma. Here are 5 simple yet delicious Bengal recipes to try : 1. Bori diya lau torkori  (Bottle gourd with lentil dumplings)  INGREDIENTS: 2 cup chopped bottle gourd 1 potato cut in cube sized pieces (optional) 1 small tomato chopped 1/2 tbsp ginger garlic paste 1/2 tbsp   Panch phoron ( a mixture of 5 different spices: cumin seeds, black mustard seeds, fenugreek seeds, fennel seeds and nigella seeds) 1/2 tsp turmeric powder 1/2 tsp cumin powder 1/2 tsp coriander powder 1/2 tsp red chilli powder 1/2 tsp garam masala powder 2 tbsp oil (extra oil if required for frying lentil dumplingd) 12-15 dried cone shaped lentil dumplings(any) Salt to taste For garnishing:- chopped corian...

Kumro patay bora is a Bengali style pumpkin leaves fritters stuffed with spicy potato stuffing and wrapped in tender pumpkin leaves. Dipped into batter and fried into crispy golden brown from outside and soft juicy inside. It's raining today and I decided to make rongalau pator bor. So I asked my husband to pluck some tender pumpkin leaves from our kitchen garden. Immediately I  prepared the fritters together with a mixed vegetables sabji and served in dinner with rice.  And believe me the pumpkin leaves fritters were really yummy. I made a quick video of the whole process. Click the video to see how I made the fritters. Kumro Patay Bora (Pumpkin Leaves Fritters) (ৰঙালাওঁ পাতৰ বড়) 📎 Course :  Snack  📎Cuisine :  Indian  🔪Preparation Time :  15 minutes ♨Cooking Time :  15 minutes 🕞Total :  30 minutes INGREDIENTS: 5 medium sized tender pumpkin leaves  Oil to fry  For batter : 1/2 cup chickpea...

Kasundi is a traditional Bengali recipe which is a variety of mustard sauce.  It is generally a pungent paste of  mustard seeds and mango which is also known as aam kasundi. It is a sour, sweet and hot sauce which can be served as a dip or as a side dish with rice or roti. After making mango pickle twice for this season, I had some raw mangoes left in my refrigerator.  So I decided to make aam kasundi today.  I didn't make this mustard sauce in the traditional Bengali method. Bengalis kept the sauce in earthen pot for 7 days before consuming and they use raw mustard oil.  I made this kasundi to serve instantly after making. Actually I don't have an earthen pot to keep my kasundi sauce and so I adopted this method.  My 7 year old daughter was so curiously observing me while I was making the sauce. She asked me "what are you making momma?" I said " you'll not like it dear,  it's taste is so pungent" But she insisted to taste it. And after she t...

Steamed Hilsa or Bhapa Ilish  is one of the signature recipes of Bengali cuisine .  For Bengalis fish is an integral part of their life and hilsa is considered to be their favorite one. We Assamese also love hilsa  and as hilsa is not locally found in Assam, it is exported from West Bengal. * If you like this recipe,  you may also like other Bengali recipes. Please check ■ Bottle gourd sabji with lentil dumplings Steamed Hilsa/Bhapa Ilish 📎 Course :  Main course 📎Cuisine :  Bengali  🔪Preparation Time :  15 minutes ♨Cooking Time :  30 minutes 🕞Total :  45 minutes 🍴Servings :  2 INGREDIENTS: 4 Pieces hilsa fish 2 tbsp yellow mustard seeds 1 tbsp grated coconut 1 tbsp poppy seeds 1 onion chopped 1 tomato  chopped 2 green chillies 1 tbsp yogurt (curd) 2 tbsp mustard oil 1/2 tbsp turmeric salt to taste METHOD : Wash fish pieces and keep aside. Soak yellow mustard seeds together wit...