Ilish Macher Paturi

Hilsa paturi or ilish macher paturi has emerged as one of the signature dish in the class and is mostly smoked in banana (plantain) leaves. In earlier days when LPG gas has not invaded the

kitchen, food was usually prepared on the earthen oven fired with charcoal or fire woods. The

boneless hilsa marinated in chili-mustard paste or with curd used to be wrapped in gourd, pumpkin or banana leaves and was put in freshly steamed rice container. As the steam was still trapped inside the rice vessel so it uses that to steam the hilsa. This we cannot achieve in the gas stove because of the difference in the temperature.

4 Servings

Active time : 45 mins

Total time: 1 hr

INGREDIENTS

• 500 g Hilsa fish
• 25 g Yellow mustard seeds
• 25 g Black mustard seeds
• 2 Green chillies
• 1 teaspoon Sugar
• 1 teaspoon Turmeric
• ½ cup Mustard oil
• Salt to taste
• Banana leaves
• Cotton thread

PREPARATION

With Banana leaf:

• Cut the hilsa into six steaks.
• Make a paste of the yellow and black mustard seeds with the green chillies , salt and sugar.
• Mix the paste with the turmeric and mustard oil.
• Lightly salt the fish. Cover with mustard paste evenly.
• Cut the banana leaves into 12 rectangles and place them in six crosses.
• Place a piece of the fish in the centre of each cross and tie up into envelops.
• Place on a dish and cook in pre – heated oven at 180 * C for 15 – 20 minutes . Alternately, you can use a pressure cooker( pressure cook for 15 – 20 minutes on a slow heat ). Remove from oven / pressure cooker and serve with rice.

Without Banana leaf:

• Cut the hilsa into six steaks.
• Make a paste of the yellow and black mustard seeds with the green chillies , salt and sugar.
• Heat oil in a Kadai.
• When the oil in hot, add green chilli.
• Then add the masala paste, and saute till the oil comes up.
• Add the fish and cover the kadai, putting on low heat.
• After 20-25 mins remove the lid, to find the hilsa done covered with the masala.
• Server with hot rice.

non-veg food

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Shukto- The Bengali starter

A traditional Bengali meal usually consists of five to six courses, starting off with something bitter and ending with a sweet dessert. Dal–bhaja, a vegetable, fish and chutney find their way in between and are served as well as eaten in that order. I think the six courses were to give importance to the six basic tastes or rasas. The first course which is bitter can be a dry preparation of Uchche (bitter gourd), fried neem leaves, neem-begun or the culinary epitome of bangla cuisine the Shukto. With the summer on, shukto is a must at every bengali home.

4 Servings

Active time: 40 mins

Total time: 40 mins

INGREDIENTS

• Uchche or Bitter Gourd – 1 chopped
• Jhinge or Ridge Gourd – 1 chopped
• Begun or Brinjal – 1 chopped
• KanchaKola or Raw Cooking Banana – 1 chopped
• Sojne data or Drumsticks – 10 chopped
• Potato – 1 chopped
• Vadi (nuggets made of ground lentil and later dried )~ 10/15 small ones (Optional)
• For Phoron or Tempering
• Methi or Fenugreek seeds – 1 tsp
• Tejpata or Bay Leaves -- 4
• Hing or Asafoetida Powder – a pinch
• Milk – 1/3 cup
• Salt
• Ghee

For Paste

• Mustard seeds ~ 2tbsp soaked in water.
• Poppy Seeds ~ 1 tbsp soaked in water
• Ginger Paste ~ fresh grated ginger about 1 tbsp

PREPARATION

• Chop the vegetables as shown in the picture. Try to cut them in the shape as in the pic.
• Wet grind the mustard seeds and poppy seeds to a fine paste. While grinding put a little salt. If you are using a dry grinder make a paste of the dry ground mustard powder in a little vinegar and salt, this is because dry grinding sometimes makes the mustard taste bitter.
• Saute the vegetables, bitter gourd being the last, lightly and keep aside
• Fry the vadi till they are brown and crispy
• Heat 2 tbsp of ghee in a Kadai/Frying Pan
• Add the methi (fenugreek) seed, tejpata (bay leaves) and the hing (asafoetida powder)
• When they start sputtering and you get the smell of hing rising add the veggies.
• Add about 1 1/2 to 2 tbsp of the mustard & poppy seeds paste.
• Add the Ginger paste
• Mix well, add salt add water and 1/3 cup of milk. Enough water to cook the vegetables, this dish is not gravy based so don't add too much water.
• Cover and cook till the veggies are cooked and there is very little water.
• Once the vegetables are almost done add a little suagr.
• Add the fried vadis at the end.

Veggie

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