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Saturday, May 26, 2018

Chili pork with Bhoot Jolokia


  1. Marinate the pork overnight with dark soy sauce.
  2. In a wok heat oil, fry sliced onions and 2-3 dry Bhoot Jolokia / Naga pepppers (adjust heat according to the sample you have). Keep aside,
  3. In the flavored oil,  add methi seeds to splutter and fry the marinated pork. Add crushed garlic and later thing sliced ginger. You may also add whole dry red chilies at this point.
  4. Cook till done, serve with steamed rice.

Murighonto with Salmon Head / স্যামন মাছের মাথা দিয়ে মুড়িঘন্ট

Gobindobhog/kaalo jeere (short-grain rice you can get in Bangladeshi or Indian stores)
Fish head ( we are using Salmon in this recipe, usually a fresh rui/ katla/ crap head is preferred.)
Cubed potatoes- 2 small or 1medium
Ginger garlic paste- about 1 tbsp
Bengali Garma Masala (clove, cardamom and cinnamon ground in equal parts)


  1. Soak Gobindobhog/kaalo jeere rice in a bowl. 
  2. Wash and clean the salmon head. Cut into 4 pieces. Rub salt and turmeric. Fry in mustard oil. Set aside. 
  3. In the same oil used to fry the fish head, fry cubed potatoes. Add cumin seeds and bay leaves.
  4. Add the pre-soaked rice after straining the water. Cook on medium while stirring continuously. Add ginger-garlic paste. Keep stirring.
  5. Add back the fried fish head and slit green chilies. Add boiling hot water in batches til the rice is fully cooked.
  6. Serve hot after sprinkling a little garam masala.

Thursday, May 24, 2018

Savory Overnight Oats

Soak rolled oats or steel cut oats overnight in yogurt, water, salt, and pepper.

In the morning, heat 1 tsp oil in a wok and add diced onions, cumin seeds, broken red chilies, and curry leaves. Add the oats and stir. Serve with pickles of your choice or eat as it is.

Wednesday, May 23, 2018

Banana halwa

2 ripe bananas
Raw Sugar to taste
Milk powder
2 Tbsp ghee (preferably homemade)

Mix everything except the ghee together and cook the mashed bananas in a low flame by stirring continuously. You may also use cardamom or cinnamon powder to enhance the flavor. You may also try a variation with jaggery instead of using sugar.

Okra with dry fish/ ঢেঁড়স দিয়ে শুটকির ঝোল

Pressure cook washed whole okra with garlic, onions, green chilies, dry fish (preferably chepa/shidol).
Give it a good stir before you serve. You can make a similar jhol/broth using green beans and potatoes.

If you don't eat dry fish, try the recipe with fish bones/ fish head or simply red lentils.

Wednesday, April 25, 2018

Kochur loti /stolon of taro / Taro Stem

For Shweta and Shreya

Taro was plenty where I grew up. My mom cooked taro stems with dry fish or shrimps, taro green with Ilish (fish) head. Yaers later at a Hawai'ian luau (traditional Hawai'ian feast), I ate chicken wrapped and cooked in taro leaves. The islands of Hawai'i has a tropical climate and has similar flora to other tropical places of the world. Also, the fertile volcanic soil makes crops taste better. Even the Hawai'ian potatoes have a distinct flavor you can discern.  Anyhow, I digress. Back to my roots.

My mom taught me a trick to make the frozen taro stems taste better. She asked me to dry roast the frozen vegetables in a wok  on low heat until the water evaporates before I start cooking them so the stems don't become a mush from the excess water.

Minced onion- 1 medium
5-6 garlic cloves smashed or to taste
Minced green chilies (optional, I prefer it for extra flavor
Red chili powder about 1/2 tsp or to taste
Dry fish, preferably chepa/shidol. Soak in warm water, Clean scales well. Remove heads if needed (if the dry fish is not too fresh or else it might taste bitter)
You may use whatever dry fish you have including Bombay Duck. Can substitute it with shrimps or make a vegetarian version with mustard paste.

Turmeric powder

Tip: If you want the taro stems to itch less, you may soak/boil them in vinegar water or lime juice. Fresh taro stems may also be boiled in water and strained before cooking.

  1. In a wok, heat mustard oil. Fry the minced onions and garlic. Add the dry fish/shrimp.
  2. Since the taro is frozen or boiled (if fresh), you may add the stems later when the masala is halfway cooked. You will get a better idea as you cook a couple of times.
  3. Add salt, turmeric,  red chili powder, and minced green chilies. Stir lightly occasionally to toss the spices uniformly. Serve with steamed rice.