Methir saag – Bengali preparation

Another Bengali recipe enjoyed with hot steamed rice. I prefer to cook this in an iron kadai but one can use any kadai for the preparation.

Preparation Time: 10 -20 minutes

Cooking Time: 20-30 minutes

Total Time: 30- 40 minutes

Ingredients :

  1. 500 gm Chopped Methir saag
  2. Half Spoon Panch Phoron  (blend of Cumin, Brown Mustard, Fenugreek, Nigella and Fennel)
  3. One Brinjal
  4. Half spoon Minced Garlic
  5. One Green Chilli
  6. Quarter tea spoon Turmeric
  7. Pinch of Salt (according to taste)

Recipe:

  1. Finely chop the methir saag. For good preparation of methir saag fine chopping of the saag is  very essential.
  2. Wash the saag in a large vessel so that any sand or mud particles are removed properly .
  3. Cut the brinjals in small dice shape and wash and keep aside
  4. Put some oil in an iron kadai or any other kadai on medium flame . Fry the brinjals well in that and then remove in a vessel
  5. Put some more oil in the kadai and add the panch phoron in the oil.
  6. Once the panch phoron starts spluttering in the oil add the green chilli and garlic to it  and keep the stove on low flame
  7. Next  add the saag in the kadai and mix well
  8. Now add the haldi and salt to it and keep stirring in the oil
  9. Cover the saag and cook that in low flame for 10 to 15 minutes
  10. Water starts coming out from the saag and the saag gets cooked in low flame
  11. After 10 minutes uncover the kadai and increase the flame
  12. Mix the fried brinjal in the saag and keep on stirring till all the water has evaporated completely and slight oil starts coming out
  13. Take that out in a vessel and enjoy with steamed rice

Mixed Vegetables

Not a very Bengali recipe but I love this recipe in winters. A very healthy and easy recipe that can be enjoyed  with Roti/Steamed Rice.

Preparation Time: 10 minutes

Cooking Time: 20-30 minutes

Total Time: 30- 40 minutes

Ingredients :

  • 1 Chopped brocholli
  • I chopped carrot cut
  • I bowl of green peas
  • 20 mushrooms chopped well
  • I chopped onion
  • 1 ½ spoon garlic paste
  • 1 spoon ginger paste
  • 3 green chillies
  • Half tea spoon jeera powder
  • Half tea spoon turmeric powder
  • Half tea spoon salt or more taste wise
Mixed Vegetables

Recipe

  1. Put the kadai on medium flame and add oil to it
  2. Fry the chopped mushrooms in the oil with little haldi and salt
  3. Take out the fried mushrooms in a vessel and keep aside
  4. Now add some more oil and once the oil is hot enough add the garlic paste to it
  5. Saute that a bit and then add the ginger paste to it
  6. Saute again and then add the onions and green chillies and keep on sauting
  7. Once the onions become translucent add the cut vegetables to it
  8. Make a paste with little water, turmeric, jeera powder and salt
  9. Lower the flame and add the paste in the kadai. Mix well till all the water evaporates and oil starts coming out
  10. Cover the kadai and cook for 5 to 10 minutes and keep sauting in between to avoid sticking at the bottom of the kadai
  11. Sprinkle a little water in the kadai so that the vegetables get well cooked.
  12. Once the vegetables are cooked well removed the lid and mix the fried mushroom and cook well for another 5 minutes

Delicious mixed veg is ready to be enjoyed with roti or steamed rice

Recipe

Cuisines from Mom's Kitchen

Hi I am Saheli a working professional and a foodie by nature. I learnt the recipes mostly from my mom and would like to share some of them with you all. Hope you all love the recipes …….

Food and adda are part of the plush culture of Bengalis since ages. Life seems to be meaningless without good food. From the very childhood we have grown up in the foodie environment seeing our elders debating about the taste and different preparations. We do not need any special occasion for having good food but everyday we keep on searching  for something special in the menu.

I am very sure there are many foodies like me who miss these childhood days delicacies prepared by our moms and grannies. So I thought of sharing some of the recipes which would surely be loved by all.

I will start by blog with Boal Macher recipe. Boal fish a species of cat fish found in fresh water. Boal fish curry is enjoyed by many bengalis. Today I will share with you a tasty recipe of boal machel kalia.

Boal Macher Kalia

Preparation Time: 10 minutes

Cooking Time: 20-30 minutes

Total Time: 30- 40 minutes

Ingredients :

  • 6 pieces of fish
  • 2 potatoes (optional)
  • 1 Chopped onion
  • 1 onion paste
  • 1 ½ spoon garlic paste
  • 1 spoon ginger paste
  • 1 ½ tomato paste
  • 6 green chillies
  • Half tea spoon jeera powder
  • Half tea spoon turmeric powder
  • Half tea spoon salt
  • Half teas spoon red chilli powder (optional)
  • Half tea spoon garam masala
  • Chopped coriander leaves

Recipe:

  • Cut the potatoes in four pieces length wise each . You can add more potatoes if you want
  • Clean the fish under running water and smear with turmeric powder and salt the fish pieces and cut potatoes uniformly .
  • Spray some mustard oil on the fish pieces before frying to prevent oil spluttering during frying
  •  Now add oil ( I usually use mustard oil but you can use the oil of your choice) in a kadai and once the oil is hot enough fry the fish pieces in the oil covering from time to time till it becomes light reddish in colour. Do not deep fry the fish .
  • Take out the fried fish from the kadai and keep aside
  • Now fry the cut potatoes well till it becomes light brown at the sides and take out and keep aside
  • Add more oil if required and in  the hot oil add the bay leaf and then the whole jeera to it
  • Once the bay leaf becomes brown in colour and jeera starts spluttering add the garlic paste to it and saute well
  • Then add the chopped onions and once it  becomes translucent add the ginger and  onion paste to it one by one
  • Saute the ingredients well in the oil and then add the green chillies to it and fry well
  • In a small bowl mix the turmeric powder, jeera powder, red chilli powder (optional) and salt and make a paste with water
  • Add the paste in the kadai and saute well till the water evaporates and oil starts coming out
  • Add the fried potatoes to it and mix well.
  • Now add the tomato paste to it and keep frying
  • Once the tomato paste is mixed well and oil starts coming out add warm water in the kadai for making the gravy. Do not add a lot of water just enough required to dip the fish pieces
  • Now simmer the stove and cover the kadai for 10 minutes
  • Check if the potatoes are boiled properly else cover and cook for some more time
  • Once potatoes are boiled add the fish pieces to it and uncover the kadai. Put the stove on high flame
  • Boil the gravy with fish for 5-10 minutes so that the salt enters the fish
  • Now add the garam masala to it and saute well.
  • Swith off the stove and add the chopped coriander leaves to it and cover the kadai

Delicious Boal macher jhaal is ready to be served with hot rice