Fried eggplant were doused with mustard sauce --- Eggplant with Mustard Sauce --- made on 13th July, 2012

My experiment with Egg ---- Egg Dhoka --- made on 24th June, 2012

Spinach and Moong Lentil Concoction --- (Palang Shaak die Moog Daal) --- made on 10th June, 2012

Pointed Gourd + Mustard Seed & Poppy Seed Paste + Coconut (Shredded) --- made on 24th May, 2012

Thakur Barir Daal --- Daal recipe of Rabindranath Tagore's house (Red Lentil +Coconut Shredded +Tamarind)--- made on 23rd May, 2012

A delectable snack when green Jackfruit and potatoes combined with spices --- Green Jackfruit Pakoda --- made on 1st May, 2012

4 "P"s affair!!!! --- "P"otato, "P"ointed Gourd and "P"umpkin with "P"oppy sead paste ---- made on 25th April, 2012

Sun dried red Lentil Chunks with Spinach leaves and few potatoes --- made on 24th April, 2012

Loving the heat of the Mustard Seed Paste when it coats the Hyacinth beans ---- Sim sorshe - Hyacinth beans with Mustard Seed Paste --- made on 22nd April, 2012

What did I use:

Hyacinth beans: 18-20 pieces

Mustard paste: 11/2 tbsp; please adjust according to your taste. We Bengalis are in love with mustard and we love the heat of this spice. For beginners I would suggest to use less.

Nigella seeds; 1/3 tsp

Green chillies: 2-3 pieces

Mustard oil: 1 tbsp

Salt

Turmeric

Sugar: ¼ tsp

How did I cook:

Cut the edges of the beans and remove the hair on both sides. With a fork poke the beans at 2-3 places. Wash and boil with a pinch of salt and turmeric for 5 minutes or till half cooked.

Drain the water and keep the beans aside.

Heat the oil in a pan or kadhai. Once its smoking hot reduce the flame and add the nigella seeds and slited green chillies. Be careful the spice will splutter a lot. Add the drained beans, pinch of salt and turmeric.

Fry on very low flame for 3-4 minutes or till the raw smell of the beans are gone.

Mix the mustard paste with ¾ cup water. Pour the water in the pan. Make sure the mustard skin is not added.

Check the seasoning and let it cook and thinken. The gravy would be little more after coating the beans and the oil should start coming out.

Pour few drops of pure mustard oil on top. Mix and serve.

Rohu Fish with Kasturi Methi + Fenugreek + Curd - made on 15th March, 2012

What did I use: 

• 6 pieces of Rohu fish
• 1 large sized onion
• 5-6 green chillies
• 3/4 cup of yogurt
• 1 of ginger paste
• 1 tsp of garlic paste
• 1 tsp turmeric powder
• 1 tsp coriander powder
• 1 tsp cumin powder
• 1/2 tsp garam masala powder
• 1 tsp chilli powder
• Salt to taste
• 1 tsp kasuri methi
• 1/2 tsp fenugreek seeds or methi seeds
• Mustard oil for cooking    

How did I cook:

1) Rub turmeric powder and salt on the fish pieces. Deep fry them. (Please note when the oil becomes smoking hot, only then slide in the fish pieces, else the fishes would stick to the bottom of the pan.)

2) In a blender, make a paste out of green chillies and onion.

3) Heat oil in a frying pan. (You may use the same oil used for frying fishes, but then be careful that the fishes are fried on medium to low flame throughout or else fishes fried on high flame might burn the oil and the curry cooked in burnt oil will taste bitter.)

4) When oil turns piping hot, add methi seeds and before it sputters too much, add the onion & green chilli paste. (Don't let methi seeds burn else the curry would taste pungent.)

5) Caramelize the onion and then add ginger-garlic paste, turmeric powder, cumin powder, red chilli powder & coriander powder. Sauté for 2 minutes till spices blend into each other. (If the mixture turns dry, add few tablespoons of water to keep the moist in and sauté.)

6) Add salt and yogurt. (Be careful that the yogurt is whipped well with no lumps remaining before pouring into the curry.) Simmer on medium heat. You may add water at this stage as per your requirement and let the gravy come to a boil.

7) Toss in the fried fish pieces. Sprinkle garam masala powder on top and also kasuri methi. Cook covered on medium heat for 2 minutes more.

8) Serve hot with rice.