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Bhut chaturdoshi and Choddo Shak - 14 Greens ritual

Bhut chadurdoshi and Choddo Shak - 14 Greens ritualBhut chadurdoshi and Choddo Shak - 14 Greens ritual Green Gaga By , published by Prasadam: October 22, 2014Tomorrow is Kali puja. On this day the Mother, the Goddess of Strength [Shakti], the source of all, the universal principle of energy, power or creativity is worshipped and this is also known as the famous Festival of Lights - Diwali. By Diwali I remember that in the market today, alongside large displays of fire crackers, lined up wicker baskets full of green herb is to be found too. In no time I had decided and amassed with lots of health arrived there. Truely, it is a rare opportunity to have so many rare edible green vegetables available in the market in Kolkata these days.

According to our forefathers this is the time at the end of the monsoons when people should start eating herbs in Bengal. I still wonder how much have we progressed or advanced or modernized from our forefathers. Man has left behind a wonde…

Thankuni Pata Bata and Drink

Thankuni Pata Bata and Drink
Thankuni Pata Bata - Mandukaparni/Brahmi Booti Paste
Centella asiatica Bengali: থানকুনি Thankuni
Sanskrit: Mandukaparni
In Bangladeshi cuisine Thankuni bata is eaten with rice and is popular for its medicinal properties.
s Thankuni Pata Bata recipe mandukaparni brahmi booti Centella asiatica

By Barnali Dutta
Published 12/19/2013

Prep time: 00:10 | Cook time: 00:05 | Total time: 00:15 | Yield: 2 servingsIngredients Ingredients: Thankuni pata/ Centella leaves, 2 bunches about 100 g Green chilies 2 Kalo jeera (onion seeds), 1 tsp Salt to taste Oil 1 tspA pinch of sugar to balance the tasteInstructions: Take the leaves from bunches (you can use whole leaves with stigma). Wash and clean thoroughly and keep in a big bowl of lukewarm water for 5 minutes. Take out leaves from water, do not strain, use your hand and remove leaves from water carefully.Though thankuni is usually not attacked by pets and diseases of serious nature, but this a small,…

Mutton Rezala Recipe

Sabir's Mutton Rezala Recipe Sabir's Mutton Rezala Recipe By , published by Prasadam: October 13, 2014Mutton Rezala with Paratha is the most desirable dish during the festive season of our family due to its comparitively low richness, the fact which has set our mind free to eat sufficient red meat once in a year in the tropical geographical climatic region like Kolkata. The word 'rezala' stands for "khoobsurat" meaning beautiful. In reality the beauty of this highly popular Mughal dish Rezala [lamb or goat meat in a thin yogurt sauce] can only be understood by those who have tasted it from the menu of Sabir's Hotel. This eatery situated at 3 and 5 Biplabi Anukul Chandra Street, Chandni Chowk metro station, kolkata acquainted the Bengali cuisine in the year 1948. Said Sabir Ali from the state of Uttar Pradesh came to Kolkata in search of earnings. While working for a daily meal eatery where he used to make tikia and paratha he conceived th…

Fish battered-fry

Bombay duck lotte fish fritters

Lotte fish - Bombay duck butterfly

By Barnali Dutta Published: February 11, 2014

The lotte fish or loitta fish is mostly recognized as Bombil or Bombay duck (Harpodon nehereus)  in India. Bengali people would consider daily intakes of loytta or lotte fish to their kids for the phosphorus requirements of the youngsters and to avoid poor eye sights. This fish has stronger gel like fish meat contents very high moisture (89%) along with high enzymatic and bacteriological activity in Bombay duck meat are responsible for short shelf life and disintegration of meat in cooking due to release of plenty of water.

I got inspired by the name "fish butterfly" for "fish battered-fry" during this Durga puja while I was buying the famous "Fish Butter Fry" from "Benfish" (a mobile fish eatery) a small group were crowded near the van, were calling it as "fish butterfly".

I actually dressed and trimmed the fish head, and silted the fish with a sharp knife to give an oblong shape. It actually looks like a butterfly.  To press a weight on top I put the fishes between bottom of the two plates with the help of heavy bottomed vessel and "nora" [a Bengali grindstone called শিল নোড়া] to squeeze some of the liquid out. It is very effective in reducing the moisture and a dry fish meat will get ready within half an hour.

 Lotte machh

Prep time: 30 min | Cook time: 10 minutes | Total time: 40 min

Yield: 3 pieces (3 servings) | Serving size: medium pieces | Calories per serving: 150


  • 2 Inch pieces of fresh lotte fish 250g 8-10 pieces
  • Turmeric powder: 2 teaspoon
  • Red chili powder: 1 teaspoon
  • Baking soda: 1 pinch
  • Gram flour: 2 tablespoon
  • Rice flour: 2 tablespoon
  • Minced garlic and green chili: 2 teaspoon
  • Salt: as required
  • Cooking oil: 3/4 cup

Directions: 1. First thing first, make a thick batter from the gram flour, rice flour, salt, turmeric and chili powder, minced garlic and green chili, and baking soda or sodium bicarbonate,  keep aside for 30 minutes.

2. Heat the oil in a heavy-based saucepan, in between season the fish with turmeric and salt, put the fish immediately into the batter because seasoned fish can release more water again, try to coat the fish with just enough batter and deep fry one by one, within 2 to 3 minutes crisp and golden fry will be ready.  It will be melting in your mouth while eating.



fish fritters

One more very easy recipe of lotte fish fritters is, just steam the fish so that you can take out the fish bones, make 8 to 10 balls with mashed potato, coriander leaves, garlic and green chili paste, salt, turmeric and chili powder with the help of gram flour and rice flour. Now deep fry the balls in a batch. Sprinkle some chaat masala serve the spicy hot fish fritters with hot coriander chutney.

For coriander chutney make a paste from fresh and washed coriander leaves with stems, green chili, and lemon, add rock salt as per taste.




Published Indian Cuisine

Prasadam Kolkata