Friday, December 4, 2015



I was dreaming a cricket match between FB and the food Bloggers, play duration is of 1 year (2015). The food bloggers had handicap 4. (Here handicap means bloggers will play 4 innings, FB 1, and Bloggers will open and paly 4 innings continuously, then FB will follow on). The FB won by 10 wickets.
The bad dream was over. And I was delighted to see I had scored 1 run in one year , in Feb 15, so no maiden over for FB .. let me score 1 more run till 31st Dec …by posting this recipe

It is basically a sauce dominated by roasted sesame paste and garlic. In Tahini, sesame paste and virgin olive oil is used. Here I will use virgin mustard oil. Spring onion is incidental . it is reasonably chili hot, but you can do away with it. For pure vege dish, you can avoid garlic, onion and you will get the taste.

Paneer ( cottage cheese) 200 grams (with total solid ( fat, carbs, protein) , not less than 45%) I use Mother dairy or amul
Spring onion 200 grams ( with more green than the bulb)
Dehusked / hulled sesame 3 tbsp ( level) (if you don’t get dehusked sesame , go ahead with white sesame )
Mustard paste 2 level tsp 
Green chili 10 ( hot , hotter, hottest, none)
Garlic 6 cloves
Red chili powder 1 level tsp or none
Turmeric 1 level tsp
Amchur 1 heap tsp
Lemon juice 20 ml ( 4 tsp)
Sugar 1/4th tsp ( sugar to taste not to sweeten)
Curd 2 level tsp ( optional)
Mustard oil 50 ml ( or olive oil or any other oil)

Cut paneer to 1 inch cube.. prepare 300 ml water and salt solution
Deep fry paneer in very hot oil for a minute to brown them or shallow fry in a non stick pan , with high heat to get it little brown on all sides. Very fast.
Drop the fried paneer in salt water and allow them to soak for at least 30-60 min. reserve the salt water
Chop the spring onion 10 mm. chop the green chili to 5 mm
Smash and chop fine the garlic cloves,
Roast sesame seeds to light brown, grind to a powder
Mix all ingredients, including paneer, oil, 50 ml of salt water, little more salt together.

Take the mix in a thick bottom Kadhai .
Put on a high flame, stir and scrape occasionally, till the oil stats to come out.

Devour as it is or with paratha , rice 

Saturday, February 14, 2015



This is a very common dish except, a panch phodon tempering is used and red floating oil is maintained instead of a typical creamy yellowish  gravy. Oil used here is at my disposal it can be as low as 1 tbsp to several tbsp.
The gravy, oily red or creamy yellow, will depend on the ratio of oil and turmeric. (Of course in many recipes other creaming agents like posto paste, coconut paste, almond or cashew paste is used.

 This recipe is same as most mustard prawn recipe except that turmeric is kept low to prevent emulsification of oil and the red pigment is dispersed in floating oily phase. It gives the shiny red colour on the gravy.
It is important that the prawn must be cooked with scales on or at least the scales are available for use separately.


4 giant rive prawns ( Golda chingDi in bong)
Mustard oil 1 to 2 tbsp
Mustard oil 1 tsp ( separate use)
Panch phodon 1 level tsp
Turmeric 1/4th tsp
Mustard paste of 1 and 1/2 tbsp seeds , ground , soaked in water and filtered to discard the husk.
Sugar half  tsp
Green chili 4-6
Red chili powder ½ tsp or more

Mix filtered mustard slurry with turmeric and red chili powder keep aside . (IMP: if you are using Indian or Korean Mustard powder or home ground , dry mustard powder, it must be soaked in water for 30 min at least to avoid bitter taste )
Make up the slurry with 200 ml water
PRAWNS .de-veined, washed clean and kept aside. ( they must be with head – skin  and tail skin on.). If you don’t want to serve the head , after cooking, remove the head and munch later)
In a Kadhai ( pan) , pour oil and warm up ( not heating to smoking ) and add the panch phodon and green chili, Heat for few minutes till the green chili changes color.

 add the mustard slurry, salt and sugar.
Add the prawns and continue heating on low flame ,  with flicking the prawns , The tail and head scale will turn red

Bring to boil and continue boiling for 3-5 min , with a cover . In between turn the prawns .
Add the balance raw mustard oil and switch off

Done  , eat with hot rice 

IMPORTANT TIPS .. I you want make it creamy and thick, increase the turmeric to 1 tsp and may be more  
You can also use Tiger prawns and the chapDa prawns, but skin must be there for the color . How to de-vein the prawns with scales on message me .

Tuesday, October 7, 2014


Long long back (and still a practice) wood fired chulahs (ovens) were used for cooking. They
provided excellent flame and temperature control which can’t be achieved with gas burner or electrical hot plates. But operating a wood fired chulah efficiently needed long experience and skill.

After the main cooking is over, the dying chulahs with hot ash and some burning coal remaining was used for cooking many dishes. Like putting  potatoes, sweet potatoes , brinjals, drum sticks and name any thing . Or even fish mixed with spices, wrapped in layers of Sal leaves were shoved in to produce awesome dishes . The famous Chhena Poro ( cottage cheese ) of Odisha was also made like this .
Here I am trying to recreate a childhood recipe of Odisha.


Drumsticks 10 Nos , fat ones and not the ruptured old haggard
Bori/ bari ( sun dried udad dal dumplings ) 10 nos
Green chili 5 , chopped  ( more the merrier )
Red chilis dry -2
Mustard oil 2 tsp (extra virgin) OR EVOO 2 tsp extra virgin
Lemon juice 3 tsp or more , just add slowly to adjust sourness and you can completely do away with it. Traditionally it is not added .

OPTIONAL  for temple or non-veg options ( onion and garlic)
Small onion chopped fine
3 cloves garlic smashed and chopped fine .

Heat the drum sticks in open flame slowly, so that the outer skin becomes charred or black after 3 minutes. You can burn 2 to 5 at a time depending upon your skill. Hold from one end to the middle and move up and down  Keep rotating till they are black . Take another bunch and repeat,  When one side roasting is over , roast the other end so that finally the outer skin is dark and burnt.

Burnt drumsticks 

CAUTION : If the outer skin breaks  steam may come out with a hiss , so be careful, it will burn your hand instantaneously but very rare.

Once the drum sticks are cool  slit from middle and scrape out the flesh and seeds, keep separately the seeds.
Seeds and flesh separated 

Eat one seed , it should be soft like a boiled corn seed, not too hard.  If you find the seeds bit stiff , never mind, just put 4 tbsp water and micro at 900 watt  for 3 min.

In a skillet roast the Bori to brown… you can fry too in oil. crush the bori to 1/4th inch approx.
Hold   red chili, one by one,  with a tong and burn in open flame to black with one sneeze and then burn the other end .

Burnt drumstick flesh, fried Bori , burnt red chili and green chili lined up 

Now mix the burnt drum stick, green chili, burnt red chili mustard oil or EVOO, salt and lemon juice and eat .

The final product

If you want a non-temple dish, add the chopped onion and garlic

Eat with rice 

Monday, September 15, 2014

SEI ILISH MACHHER JHAL WITH GINGER (That lish fish jhal with ginger )

SEI ILISH MACHHER JHAL WITH GINGER (That lish fish jhal with ginger )

As a marketing man one must know the expressed need of customers. But a successful marketing man must understand the implied need of a customer. And if you can understand the implied need of wife, sky is the limit for your success as a    marketing guy.
So when my wife said “Can you cook Sei ( that)  ilish jhal , you used to cook in Motijhil days in Calcutta and also cooked few times in 90s before you set sail to Korea ?”
“Yes of course “ (without knowing what is yes of course)
So to understand the implied need , I had to cross examine like a lawyer and could understand what she meant .
So here it is

Ilish fish (4 to 6 pieces) ( the quantity of other things will remain same irrespective of the fish pieces). You can use any oily fish like Aarh Boal  pabda salmon  herring,  cord etc etc ) . Smear fish with turmeric and salt. (this turmeric is extra)
Extra virgin mustard oil 3 tbs + 1 tbsp (EVOO most welcome too) ( oil is same for cooking up to 10 pieces)
Sunrise mustard powder or Korean Mustard powder 2 heap tsp.  Or grind and filter yellow or black or combo 4 tsp heaped).
Full fat (6 % ) curd 2 heap tbsp.  ( u can use non fat curd also)
Ginger paste 1 level tsp
Red chili powder 1 level  tsp
Turmeric powder 11/2 level tsp
Green chili hot 4
Dry red chili 2
Kala jeera (nigella) 3/4th level tsp

Soak mustard, red chili and turmeric powder in water for 30 minutes
Whip in the curd and required salt into the mixture and make it very smooth.
In a Kadhai add 3 tbsp. oil and start warming (don’t take to smoking), add kala jeera and red dry chili . Continue heating till foaming starts and take to full heat.
Add the fish, gently sauté for 2-3  minutes
Add ½ cup water bring to boil.
Add the spice curd mix green chilis,  ginger paste and mix well bring to full boil while continuously stirring. (This is important to get that creamy consistency). Cover and reduce heat.
  After 3-4 minutes turn the fish, cover and continue heat for 2-3 minutes .
Add 1 tbsp mustard oil / EVOO and heat for 1-2 minutes .

Dish is ready for rice 

Tuesday, September 9, 2014



Please ignore the word PING, it is related to some computer jargon. I liked it so used it.

Here no preamble, I am trying to put a very traditional Bong recipe with a variation. Here I will use fried fish, normally raw fish is used. You can use raw ones also). You can use any fish of your choice. I will be using weak spices and no medium spice like cumin, strong spice like methi seeds  , fennel or garam masalas. Will keep the flavour of fried red chili paste as dominant smell (don’t get confused between smell ,taste and flavour , they have different meaning all together  )  and supplemented with  very weak spice of coriander powder.  The tempering will be also with a weak spice, the kala jeera, (Nigela) .


*Fish : Tengra/Tyangra/ kantia (in Odiya) and of Batasio family, like BATASIO BATASIO  , 9 pieces , 500 grams ( in rainy season chose the pregnant fish in full term)

* Potato 2 medium cut to half-moon 12 mm thick
* Tomato, 2 inch long, cut to 4 or 6 pieces
* Red chili powder 1 heap tbsp. (hottest or mildest , your choice)
* Coriander powder 2 heap tsp
* Mustard powder  2 level  tsp, ( Korean make or Bong make ,)  Or if not available, grind 3      level  tsp mustard , soak in water and filter .
* Chopped onion 1 cup (US cup of 8 oz or 240 ml approx.)
* 4 cloves garlic smashed and chopped
* Nigela ( kala jeera ) 1 level tsp
* Dry red chili 2
* Turmeric – 1 tsp level
* Green chili, broken, 4
* !/3 tsp sugar
* Oil Mustard 3 tbsp + 2 tsp (olive pomace will do or any white oil) (over and above required for sallow frying)
* Oil for frying the fish

Soak coriander powder, mustard powder, chili and turmeric powder in water and leave aside for 30 minute
Clean fish, marinade in salt and turmeric. (This turmeric is extra over what is mentioned above)
Sallow fry the fish to light brown on both sides ( CAUTION : The cat fish skin may explode violently  so as soon as you add fish cover it and when you turn over , cover immediately )
In the same oil add potato and fry , till brown spots develop. Keep aside
Make up the oil to 3 tbsp , heat and give nigella and red chili tempering , add smashed garlic. After 30 seconds add the finely chopped onion.
Sauté the mix to make it slightly translucent, it should not be fried and more towards raw. If you are tempted to make it light brown to brown, don’t do it. I will give you same fish recipe with fried onion and strong spicing system
Add the soaked spice, stir fry till a little oil appears. Add the potatoes, salt and fry for 1 min
Add I cup ( 180 ml ) water and the tomato .
Add 1/3rd tsp sugar (this is to taste not to sweeten)
Bring to full boil, cover and reduce heat .
When Potatoes are almost done add the fish and boil for 5 min, add raw mustard oil .

Done .