Kolkata’s Famous Fish Cutlet Recipe

 Crispy on the outside, tender on the inside – this iconic Bengali fish cutlet is a must-try! Serve it hot with mustard sauce (kasundi) or a spicy chutney for an irresistible experience.

Servings: 3-4 people

Total Time: 1.5 hours

Ingredients:

✅ 1 kg fish fillet (boneless)
✅ 4-5 sprigs of fresh coriander leaves
✅ 4-5 cloves of garlic
✅ 5 green chilies
✅ 4-5 whole black peppercorns
✅ Salt (as per taste)
✅ 7 eggs
✅ 150g breadcrumbs
✅ Oil (for deep frying)

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Instructions:

🔹 Step 1: Prepare the Fish
Pat the fish fillets dry using a damp cloth to remove any excess moisture. This helps in better marination and crispiness.

🔹 Step 2: Make the Spice Paste
Grind coriander leaves, green chilies, garlic, and black pepper together into a smooth paste. This will add a punch of flavor to your cutlets!

🔹 Step 3: Prepare the Egg Mixture

In a bowl, whisk 2 eggs with a pinch of salt and keep it aside.

🔹 Step 4: Prepare the Breadcrumbs

In another bowl, mix breadcrumbs with a pinch of salt. This will give your cutlets the perfect crunch.

🔹 Step 5: Marinate the Fish

Coat the fish fillets evenly with the spice paste and let them rest in the refrigerator for 30 minutes. This enhances the flavors.

🔹 Step 6: First Egg Coating

After 30 minutes, dip each marinated fillet into the whisked egg mixture.

🔹 Step 7: First Breadcrumb Coating

Roll the egg-coated fillets in breadcrumbs until they are well covered.

🔹 Step 8: Repeat Egg Coating

For an extra crispy texture, dip the fillets again in the whisked egg mixture.

🔹 Step 9: Deep Fry to Perfection
Heat oil in a pan on medium heat and deep fry the cutlets until they turn golden brown and crispy. Avoid frying on high heat, as it may burn the outer layer while keeping the inside undercooked.

🔹 Step 10: Serve and Enjoy!
Serve your Kolkata-style fish cutlets hot with kasundi (Bengali mustard sauce), tomato ketchup, or a spicy green chutney. Pair with a cup of tea for the perfect Bengali snack-time experience!

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Pro Tips for the Best Fish Cutlets:

✅ Use fresh fish for the best taste and texture. Bhetki or Basa works great!
✅ Double-coating with egg and breadcrumbs makes them extra crispy.
✅ Marinating for at least 30 minutes ensures the flavors soak in beautifully.
✅ Fry on medium heat for a crispy outside and soft, juicy inside.

Now, go ahead and impress your family with this Kolkata classic! 💛✨

Love this recipe? Share your experience in the comments! 🐟🔥

Crispy Bengali Koraishutir Kachori – A Winter Delight! 🥟✨

 Koraishutir Kachori, a traditional Bengali favorite, is a crispy, deep-fried bread stuffed with a flavorful green peas filling. This winter-special treat pairs beautifully with dum aloo or any spicy curry. Follow this easy step-by-step recipe to make these mouthwatering kachoris at home!

Ingredients (Serves 4)

🔸 For the Dough:

• 500g all-purpose flour (maida)
• Salt to taste
• 1 tsp sugar
• 2 tbsp refined oil
• ¼ tsp baking soda
• Water as needed

🔸 For the Filling:

• 500g fresh green peas (koraishuti), shelled
• 1 tsp cumin powder
• ½ tsp whole cumin seeds
• 1 tsp ginger paste
• ½ tsp turmeric powder
• 1 pinch asafoetida (hing)
• 4 green chilies, finely chopped
• Salt to taste
• 1 tbsp mustard oil
• 2 tbsp refined oil for frying the filling
• Oil for deep frying

Step-by-Step Cooking Instructions

Step 1: Preparing the Green Pea Filling
1️⃣ Boil the green peas with a little salt and green chilies until soft but not watery. Drain and mash them into a coarse paste.
2️⃣ Heat mustard oil in a pan, add whole cumin seeds and asafoetida. Let them splutter.
3️⃣ Add ginger paste, turmeric, and cumin powder. Sauté for a minute until aromatic.
4️⃣ Add the mashed peas and stir well, cooking for 5-7 minutes until the moisture evaporates and the mixture becomes dry. Let it cool.

Step 2: Making the Dough
1️⃣ In a mixing bowl, add all-purpose flour, salt, sugar, baking soda, and refined oil. Mix well.
2️⃣ Gradually add water and knead into a soft, smooth dough. Cover and let it rest for 30 minutes.

Step 3: Assembling the Kachoris
1️⃣ Divide the dough into small balls (lechi) and flatten them slightly.
2️⃣ Place a spoonful of the green pea filling in the center, seal the edges, and roll into smooth balls.
3️⃣ Gently roll out each stuffed ball into a small, thick disc (kachori shape).

Step 4: Frying the Kachoris
1️⃣ Heat enough oil in a deep pan for frying. When the oil is hot, reduce the heat to medium.
2️⃣ Gently slide in each kachori and fry until golden brown and puffed up.
3️⃣ Remove and drain excess oil on paper towels.

🔥 Serve hot with spicy Dum Aloo, pickle, or your favorite curry for an authentic Bengali feast!

Why You'll Love This Recipe?

✅ Authentic Bengali winter favorite ❄️
✅ Crispy, flaky, and packed with flavors 🤤
✅ Perfect for breakfast, snacks, or festive meals 🎉

Try this Koraishutir Kachori at home and enjoy a slice of Bengal on your plate! Let me know how it turned out in the comments! ⬇️

Niramish Navaratna Korma Recipe – A Royal Bengali Delight! 🌿🥘

 If you’re craving a rich, creamy, and flavorful vegetarian dish, Niramish Navaratna Korma is the perfect choice! This Bengali-style nine-gem curry is packed with delicious vegetables, paneer, and a silky smooth gravy, making it an excellent companion to fried rice, pulao, or fluffy luchis.

Let’s dive into this simple yet royal recipe that brings restaurant-style taste right into your home!

🛒 Ingredients (Serves 2)

🥕 300g Carrot – cut into long strips
🥔 300g Potato – cut into long strips
🥦 300g Cauliflower – cut into small florets
🫑 300g Capsicum – sliced
🧀 300g Paneer – cut into long pieces
🌽 1/4 cup Sweet Corn
🫘 300g Green Beans – cut into long strips
🟢 300g Green Peas
🍇 2 tbsp Raisins
🥜 2 tbsp Cashew Paste
🥣 3 tbsp Yogurt (Curd)
🥛 2 tbsp Fresh Cream
🧄 1 tsp Ginger Paste
🌶 1 tsp Green Chili Paste
🌰 1 tbsp Poppy Seed Paste
🌻 1 tbsp Melon Seed Paste (Char Magaz)
🫚 3 Green Cardamoms
🪵 1 Cinnamon Stick
🧄 3 Cloves
🧂 Salt to taste
🛢 White Oil (as required)
🧈 1 tbsp Ghee
🍃 1 tsp Kasuri Methi (Dried Fenugreek Leaves)

👨‍🍳 Step-by-Step Cooking Instructions (Ready in 35 minutes!)

Step 1: Prepare the Vegetables & Paneer

• Boil all the vegetables and paneer in salted water until they are half-cooked.
• Drain the water and keep them aside.

Step 2: Make the Flavorful Gravy

• Heat oil and ghee in a pan.
• Add cardamom, cinnamon, and cloves for a rich aroma.
• Stir in ginger paste, green chili paste, poppy seed paste, melon seed paste, salt, and turmeric.
• Sauté until the spices release their fragrance.

Step 3: Add the Creamy Goodness

• Whisk the yogurt and mix it into the pan.
• Cook on low heat, stirring continuously.
• Add the boiled vegetables and paneer, and sauté for a few minutes.
• Pour in a little water to get the desired consistency.

Step 4: Final Touch for the Royal Taste

• When the curry starts bubbling, stir in fresh cream and crushed kasuri methi.
• Let it cook for a minute, then turn off the heat.

Step 5: Serve & Enjoy!

Your delicious Navaratna Korma is ready! Serve it hot with fried rice, pulao, or soft luchis. 🤩

🔥 Pro Tips for a Perfect Navaratna Korma!

✅ For extra richness, add more fresh cream and a few more cashews.
✅ Love a slightly sweet taste? Add a pinch of sugar.
✅ For a nutty crunch, garnish with roasted cashews and almonds.

✨ Why You’ll Love This Recipe!

✔ Easy to make at home
✔ Restaurant-style creamy texture
✔ Rich, aromatic & full of flavors
✔ Perfect for special occasions

Now that you have this mouthwatering recipe, it’s time to impress your family and friends with your cooking skills! 👩‍🍳🔥

💬 Tried this recipe? Let us know how it turned out in the comments!

Traditional Bengali Mutton Curry – ‘Sabeki Khasir Mangsho’

A Timeless Bengali Delicacy That Melts in Your Mouth!

Craving an authentic Bengali-style mutton curry that bursts with rich flavors and tender meat? This Sabeki Khasir Mangsho (Traditional Bengali Mutton Curry) is a must-try! Perfect for family feasts, this dish pairs beautifully with steamed rice. Follow this super easy and foolproof recipe to create a masterpiece in your kitchen!

🛒 Ingredients (Serves 5)

🥩 1 kg Mutton (Goat Meat) – Cut into medium pieces
🥔 10 Large Potato Pieces – Peeled & cut in halves
🧅 3 Large Onions – Finely chopped
🧄 1 Onion Paste – Blended smooth
🫚 4 tsp Ginger-Garlic Paste – Freshly made for the best aroma
🌿 2 tsp Cumin Powder – Adds earthy depth
🌿 2 tsp Coriander Powder – Enhances flavor
🌶️ 3 tsp Red Chili Powder – Adjust as per spice preference
🌶️ 1 tsp Kashmiri Chili Powder – For a rich red color
🧂 Salt to taste – Balances flavors
🥛 100g Yogurt (Curd) – Tenderizes meat & adds a mild tang
🍅 1 Large Tomato – Finely chopped
🍚 1 tsp Sugar – To balance the spice
🌶️ 2 Dry Red Chilies – For extra heat
🌿 1 Bay Leaf – Aromatic touch
🌰 4 Green Cardamoms – Fragrant spice
🌿 2 Cinnamon Sticks – Adds warmth
🧄 4 Cloves – Enhances depth
🌰 1 Black Cardamom – Smoky, intense flavor
🌿 ½ tsp Garam Masala Powder – Final aromatic boost
🛢️ 100g Mustard Oil – Essential for that authentic Bengali taste

👨‍🍳 Step-by-Step Cooking Instructions

🔥 Step 1: Marinate the Mutton

1️⃣ Wash the mutton thoroughly and drain excess water.
2️⃣ In a large bowl, mix mutton with yogurt, ginger-garlic paste, onion paste, cumin powder, coriander powder, red chili powder, Kashmiri chili powder, salt, and half of the mustard oil.
3️⃣ Massage well and let it marinate for at least 1 hour (overnight for best results).

🔥 Step 2: Prepare the Flavor Base

1️⃣ Heat the remaining mustard oil in a heavy-bottomed pan or pressure cooker until it smokes slightly.
2️⃣ Add whole spices – bay leaf, dry red chilies, green cardamoms, cinnamon, cloves, and black cardamom.
3️⃣ Stir for a few seconds, then add sugar to caramelize and enhance flavor.
4️⃣ Add chopped onions and sauté until golden brown.

🔥 Step 3: Cook the Mutton

1️⃣ Add the marinated mutton and cook on low-medium heat, stirring occasionally.
2️⃣ Sauté until the raw smell disappears and oil starts separating from the spices.
3️⃣ Add chopped tomatoes and cook until they soften and blend with the gravy.

🔥 Step 4: Pressure Cook to Perfection

1️⃣ Transfer everything to a pressure cooker, add the required amount of water, and close the lid.
2️⃣ Cook on medium heat for 7 whistles (or until the meat is tender).

🔥 Step 5: Add Potatoes & Final Touch

1️⃣ Open the cooker, add the potatoes, and cook for 3 more whistles until they soak up all the flavors.
2️⃣ Sprinkle garam masala powder, cover, and let it rest for 5 minutes before serving.

🍽️ Serving Suggestions

✨ Serve hot with steamed white rice or basanti pulao for a heavenly Bengali meal.
✨ Enjoy with a side of fresh salad and a squeeze of lemon for a refreshing balance.

⭐ Why You’ll Love This Recipe?

✅ Authentic Bengali Flavors – Rich, aromatic, and deeply satisfying.
✅ Slow-Cooked Perfection – Ensures the most tender and juicy meat.
✅ Easy & Foolproof – Follow these simple steps for guaranteed success!

💬 Tried this recipe? Share your experience in the comments!
🔔 For more delicious Bengali recipes, don’t forget to follow!

Bhapa Ilish: A Flavorful Bengali Delicacy Steamed to Perfection

 

Bhapa ilish is a famous Bengali dish that features succulent pieces of ilish or hilsa fish, marinated in a rich and aromatic blend of mustard paste, coconut paste, yogurt, and spices. The fish is then steamed to perfection in a foil or banana leaf packet, which allows it to soak up all the flavors of the marinade. This dish is a true delicacy and a must-try for anyone looking to explore the rich and diverse cuisine of Bengal.

 

Ingredients:

 

• 4-6 pieces of ilish/hilsa fish
  
  
  
• 1 cup mustard paste
• 1 cup coconut paste
• 1/2 cup yogurt
• 2-3 green chilies, slit lengthwise
• 1 tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp cumin powder
• 1 tsp coriander powder
• Salt to taste
• Mustard oil for cooking

 

 

Instructions:

 

1. Clean and wash the ilish/hilsa fish pieces and pat them dry. Add a pinch of turmeric powder and salt and mix well. Keep aside for 15-20 minutes.

 

2. In a mixing bowl, add mustard paste, coconut paste, yogurt, turmeric powder, red chili powder, cumin powder, coriander powder, and salt. Mix well to make a smooth paste.

 

3. Add 1-2 tbsp of mustard oil to the paste and mix well.

 

4. Take a large piece of aluminum foil or banana leaf and apply a thin layer of mustard oil on it.

 

5. Place the marinated fish pieces on the foil/banana leaf. Pour the mustard-coconut paste over the fish pieces and coat them well.

 

6. Place the green chili pieces on top of the fish and spread a little more mustard oil on top.

 

7. Fold the foil/banana leaf to make a tight packet. You can also tie it with a string to keep it secure.

 

8. Place the packet in a steamer and steam for 15-20 minutes or until the fish is cooked through.

 

9. Once done, remove the packet from the steamer and let it cool for a few minutes.

 

10. Carefully open the packet and transfer the fish pieces and the sauce to a serving dish.

 

11. Serve hot with steamed rice.

 

Enjoy your delicious and flavorful bhapa ilish!

"Indulge in the heavenly sweetness of Bengal with every spoonful of Sita Bhog."

 

Bengali sweet Sita Bhog is a traditional rice-based dessert from West Bengal, India. It is made by cooking Gobindobhog rice with sugar, saffron, cardamom, and ghee, resulting in a rich and aromatic dessert that is usually served during festivals and special occasions. The dish has a unique and delicate flavor, and is often garnished with nuts and served warm or at room temperature.

Ingredients:

*	1 cup of Gobindobhog rice
*	1 1/2 cups of sugar
*	3 cups of water
*	1/4 tsp of saffron strands
*	1/2 tsp of green cardamom powder
*	2 tbsp of ghee (clarified butter)

Instructions:

1.	Rinse the rice in water until the water runs clear. Soak the rice in water for 30 minutes.
2.	Drain the water from the rice and set it aside.
3.	In a pot, bring 3 cups of water to a boil. Add the saffron strands and cardamom powder to the water.
4.	Add the rice to the boiling water and stir well.
5.	Cover the pot with a lid and let the rice cook on low heat for about 15 minutes, or until the rice is cooked and the water has been absorbed.
6.	In another pan, heat the ghee on medium heat.
7.	Add the cooked rice to the pan and stir well.
8.	Add the sugar to the rice and continue stirring until the sugar has dissolved and the mixture starts to thicken.
9.	Once the mixture has thickened, turn off the heat and let it cool.
10.	Serve the Sita Bhog warm or at room temperature.

Enjoy your delicious Bengali sweet Sita Bhog!

"Exploring the Rich Flavors of Chanardalna: A Culinary Journey Through Bengali Cuisine"

Chanar Dalna is a popular Bengali vegetarian dish made with fresh paneer (chana), potatoes, and spices. Here's a simple recipe for Chanar Dalna:

 

• Ingredients: 
• 500g cottage cheese (paneer), cut into small cubes
• 3-4 medium-sized potatoes, peeled and diced
• 2-3 medium-sized onions, finely chopped
• 2-3 medium-sized tomatoes, finely chopped
• 2-3 green chillies, slit lengthwise
  
• 1 tbsp ginger paste
• 1 tbsp garlic paste
• 1 tsp cumin seeds
• 1 tsp coriander powder
• 1 tsp red chilli powder
• 1 tsp turmeric powder
• 1 tsp garam masala powder
• Salt to taste
• Sugar to taste
• Oil for cooking
• Fresh coriander leaves for garnishing

Instructions:

1. Heat oil in a deep frying pan or kadhai. Once the oil is hot, add the cubed cottage cheese and fry until golden brown. Remove the cottage cheese from the oil and set aside.

2. In the same oil, add the diced potatoes and fry until golden brown. Remove the potatoes from the oil and set aside.

3. In the same oil, add cumin seeds and let them splutter. Add chopped onions and fry until golden brown.

4. Add ginger paste and garlic paste and fry for a minute.

5. Add chopped tomatoes, green chillies, coriander powder, red chilli powder, turmeric powder and salt to taste. Mix well and cook until the tomatoes are soft and mushy.

6. Add water to make a thick gravy consistency. Add sugar to taste.

7. Add the fried potatoes and mix well. Cover and cook for 10-12 minutes or until the potatoes are cooked.

8. Add the fried cottage cheese and garam masala powder. Mix well and cook for another 2-3 minutes.

9. Garnish with fresh coriander leaves and serve hot with steamed rice or home made bread.

Your Chanar Dalna is now ready to be enjoyed!

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Patishapta pitha a traditional Bengali Recipe

Ingredients

250 grams Sooji (Suji or Semolina)

400 grams Maida(White flour)

Stp 1

Stp 2

200-400 grams Chini(Sugar)

300 grams Kheer (Khowa)

1pcs grate Nareal (coconut)

4-5 tablespoon Cooking oil

1.5 liter Milk or 1 liter Condense milk

How To Make

Constantly boiling and stirring the milk.

Stp 3

Add Khowa along with 50 grams of sugar to make it easier to turn the milk into semi liquid state.

or You can use grate coconut if used coconut then add 250 gm of sugar with coconut and constantly stirring the mixture wen 10-15 minute.

Stp 5

Add milk with 2 cup maida and 2 cup suji as per ratio 2:2 gradually in to make a thick mix. Add 150 grams of sugar.

Stp 4

Heat the frying pan or tawa and greece the surface of the pan with little

oil. Apply oil with a piece of cotton.

Pour the half cup of maida+suji mixture about on the hot pan and spread the mixture on the pan and make a circular shape.

Stp 6

Stp 7

After 20-30 second Put 1 tablespoon of the semi liquid kheer or coconut mixture on the over the spread

mixture.

Then roll the mixture like bread and Keep the roll on the pan and flip side by side every 8-10 secs till it turns brownish.

Now your Delicious Patishapta pitha

is ready to serve.

Bhapa Chingri - Steamed prawns with mustard and green chili

Ingredients:

Tiger Prawns (Chingri Maach): ½ kg, cleaned and deveined

2 tsp brown mustard(Sarse) seeds

1 tbsp Water

1/4 cup tbsp finely chopped onion

2 green chili(Kacha Lanka) , finely chopped

1/4 tsp Turmeric powder

1/2 tsp red chili powder

Mustard oil (Sarser tel): 3 tablespoon

1/2 cup and an additional

1/4 tsp salt (as per test)

How to make :

Rub the Prawns with the 1/4 cup of salt and set aside for 5-10 minutes.

Gently wash away the salt over cold water and pat dry

Coarsely ground the mustard seeds and transfer to a stainless steel bowl

Add a tablespoon of water and mix thoroughly with the onion, green chili, turmeric, salt, chili powder and oil.

Cover the bowl and set the seasoned Prawns aside for 10 minutes.

In a large pan (which can hold the stainless bowl better to use a steel tiffin box) put enough water so that it will come 1/3 up the way of the bowl and bring to boil

Put the bowl in the pan and steam covered for about 10 minutes or until the prawns is translucent.

Stir the prawns once half way through

Take it out and serve with hot white rice

Dal Puri Recipe

Ingredients:

2 cups Bengal Gram (Chana Dal/Cholar Dal)

1/2 tsp Turmeric Powder

4 cups Flour

Ghee or Oil (for frying)

Salt (to taste)

2 tsp roasted Cumin Powder

How to make :

Boil dal along with turmeric and salt, until tender. Drain and making a thick paste.

Add cumin powder and salt  with paste and mix it.

Combine flour with water to knead smooth and tight dough.

Divide into small balls and make a deep hole in each ball.

Fill a spoon of mix dal in each ball and seal tightly.

Roll-out the balls into circles.

Heat oil or ghee in a deep frying pan and fry 2-3 puris at a time, until golden brown on both sides, on medium-high heat.

Serve hot with any curry or chutney.