Sunday, 29 November 2015

Sorshe Narkol Pabda

One more recipe to enjoy Pabda fish where the fish is cooked in a mustard coconut gravy. What a blissful Sunday !!!


  • Pabda Fish - 4 pieces
  • Coconut and Mustard paste - 3 tbsp
  • Green chilli paste- As per taste
  • Kalonji Seeds - 1/2 tsp
  • Kashmiri chilli powder - 1 tsp
  • Cumin Powder, Coriander Powder, Salt, turmeric
  • Ginger Paste - 1 tsp
  • Mustard Oil
Marinate the fish pieces with salt and turmeric. Then fry them lightly. Keep aside.

Mix all the ground masalas in half cup of water. Keep aside.

In the same oil, add kalonji seeds. When it splutters, add the masala water and fry well. Add the ginger paste too.

Fry well till the water evaporates and oil comes out of the masalas. Then add the coconut, mustard and green chilli paste. Mix well.

After 1 minute, add 2 cups of hot water. Once it starts boiling, add the fried fish pieces carefully into the gravy.

Cook for 10 minutes over low flame. Adjust the seasoning.

Serve hot with plain rice.

Saturday, 28 November 2015

Cauliflower Mac N Cheese

Cauliflower is in season and this is the right time to prepare our all time favorite - Cauliflower Mac n Cheese. I had some Kalimpong  cheese in my pantry, made good use of it and a lovely dinner is ready.


  • Salt
  •  Macaroni - 1 pack
  • Olive oil - 1 tbsp
  • Cauliflower - 1, cut into florets
  • Milk - 2 cups
  • Butter - 1 tbsp
  • Onion - 1, finely chopped
  • Garlic - 1 tbsp , finely chopped
  • flour - 1 tbsp
  • Black pepper, nutmeg
  • Mixed herbs - 1 tsp
  • 1/2 cup kimpong cheese
  • Spring Onion - chopped
Cook the pasta as per the package instruction and keep aside. Steam the cauliflower florets and keep covered.
 In a pan, add the olive oil and butter. Add the chopped onion with chopped garlic and fry for 2 minutes over low heat.

Add the flour and then fry quickly. 

Add the milk and whisk well to mix the flour. There should not be any lump.

Next add the salt, black pepper, herbs, nutmeg and mix well.

When thickened, add half of the cheese and mix well. 

Add the steamed cauliflower.

After a minute, add boiled pasta. Stir well to cover with the pasta sauce.

Transfer the cooked pasta to a baking dish, top with remaining cheese.

Bake at 180 degree for 35 - 40 minutes till the cheese melts. Garnish with spring onion and serve hot.

Friday, 27 November 2015

Kachki Paturi

Another Paturi dish from my kitchen, which we relish too often and this time it is with 'Kachki Machh'. This tiny little fishes are too tasty, whenever I find them in the fish market, I buy immediately. Traditionally, banana leaf is used to make the paturi, though, I have used pumpkin leaf here. That way, the envelope becomes edible and you can enjoy it by mashing it in a plate full of rice. 

PS.-I have some other kachki dishes here.


  • Kachki Machh - 1 cup
  • Pumpkin Leaves - 7-8.
  • Make a paste of Green chilli, Mustard seeds, poppy seed and grated coconut - 2/3 cup
  • Salt, Turmeric
  • Mustard Oil
  • Kalonji Seeds

Wash the leaves thoroughly and keep aside. Marinate the fish with a pinch of salt and turmeric. Now add the mustard, poppy seed and coconut paste and mix thoroughly. Add the salt according to taste. Marinate it for 30 minutes.

In a pan, add mustard oil. When it is hot, add the kalonji seeds. Then add the fish mixture and cook for 10 minutes, turning once in a while.

Remove from heat and let it cool a bit. Now place 2 tbsp of fish on the pumpkin leaf and fold the leaf in such a way that it becomes a parcel. Secure it with a toothpick or with a thread. Make all the parcels.

Heat one spoonful of mustard oil on a flat pan. Than sprinkle a pinch of salt, When it starts bubbling, place the parcels side by side. and cook over low heat with a cover.

After 6-7 minutes, remove the lid and flip the parcels. The leaves should start turning colors.

Cook for another 6-7 minutes, till the leaf is cooked. Remove from heat. Remove the thread and serve with hot rice.

Friday, 20 November 2015

Mourola Machh er Chorchori - Anchovies with Eggplant and Potato

Some simple fish vegetable combo to enjoy with a plate of rice. A must have after all those festive foods. Comfort food at its best.


  • Mourala fish - 300 gm
  • Potato -  2, cut into straws
  • Egg plant - 1, cubed
  • Green chili - As per taste
  • Onion - 2, chopped
  • Tomato - 1, chopped
  • Salt, Turmeric
  • Sugar - a pinch (optional)

Clean the fish and marinate with salt and turmeric. Fry the fishes till golden and keep aside. 

In the same oil, add a pinch of kalonji seeds or kalojire. Then add chopped potatoes with a pinch of salt and turmeric. Saute well.

Add chopped onion and slitted green chilli and mix well.

Add the eggplant and mix well.

Next goes the tomato. Add a bit of salt and turmeric too. Cover the pan with a heavy lid and cook over medium heat. You may need to add a splash of water.

When the vegetables are almost cooked, add the fried fishes and mix carefully with the vegetable.

Cover and let it get cooked over low heat for 5 more minutes.

Adjust the seasoning. Serve with plain rice.

Sunday, 15 November 2015

Curried Rice Noodles

A hearty one pot meal by itself, this rice noodles dish is best enjoyed on a rainy evening or Winter night. I have used readymade red curry paste for this recipe. Use vegetable of your choice and sprinkle loads of coriander leaves at the end to get that spicy kick.


  • Rice Noodles - 1 pack
  • Coconut Milk - one pouch
  • Real Thai Red curry paste - 1 pack
  • Chicken - 300 gms, boneless
  • Vegetables of your choice. I have used pumpkin and green beans
  • Onion - 1, chopped
  • Green chilli - as per paste
  • Coriander Leaves - a bunch

Cook the rice noods as per the pack instruction and keep aside. Steam the vegetables lightly and keep aside. Reserve the liquid. Pressure cook the chicken with bayleaf. Reserve the stock.

In a wok, add white oil, then add chopped onion and green chilli. Fry a little.

Then add the red curry paste and mix well with onions.

Sprinkle the reserved stock and cook till oil comes out of the masalas. Then add the boiled chicken and stir to coat them with masalas.

Next goes the steamed veggies.

After 30 seconds add the vegetable and chicken stock and boil over low heat for 5-7 minutes.

Then add a cup of coconut milk and mix well.

Boil for 10 minutes over very low heat. Adjust the seasoning. The gravy is ready.

To serve, arrange the prepared noodles in a bowl, then add the chicken vegetable soup over it. The noodles should be submerged in the soup. Sprinkle fresh coriander leaves and chopped onions and serve hot.

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