Every Bengali knows what is Jamai Sasti ( Reception of son-in-law at in law’s place ) . This has special meaning for Kolkata and west Bengal Based Bengalis If you are Jamai of Kolkata ( greater Kolkata ) , then get ready to savor the highest level of Khatir ( hospitality ) at in law’s house  on   19th June – Jamai Sasthi in Bengal ) .

Bengali people take pride in preparing   sweet ( hardly common now ) and main dishes for their guests. When it’s a call for Jamai , then expect some special menus at the lunch , dinner also . The King of Fishes for a Bangali Babu is Ilish or Hilsha and its mandatory "luxury" during this time of the year. Brishti (rain) and Ilish mach bhaja(fried Hilsa) goes hand in hand. Although its price is sky rocketed yet every middle class household wants to have it on their menu during monsoons. Most Bengali household has pretty much mastered on the quintessential Ilish recipes...be it the simplest Ilish er tel jhol or a Ilish Bhapa....so present a very unconventional recipe of Ilish. Those like me who usually don't want to experiment with our expensive Hilsa pieces may raise their eyebrows but trust me this will be all worthwhile. So we out to you a very unique sweet and sour Ilish Mach (Hilsa Fish) recipe for the day called Ilish Mach er Dolon. 

I first saw the recipe on a popular Bengali cookery show and immediately thought of making it for Jamaishasti this year. And from the time I have first made it, let me tell you its almost a regular weekend recipe for us now. This dish is originally a family recipe of the famous stalwart Thakur family of Jorashanko, Kolkata. So lets walk down to the kitchen now..

Few tips to buy the best Ilish in market

• Check the silver color of the fish is bright and shining

• The eyes of the fish should be clear and not merky

• The gills should be red and not darker in color

• If you press the body of the fish it shouldn't be too tender or soft.

Recipe:

Prep Time : 10 minutes

Cook time : 20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Sweet

Ingredients for Ilish Macher Dolon Recipe

• Ilish Mach 4 pieces

• Sugar Syrup 2 tablespoon

• Tamarind juice 2 tablespoon

• Onion, ginger and garlic paste 2 teaspoon

• Green and Red Chilies according to heat tolerance level

• Mustard Oil
• Turmeric powder
• Red Chilly Powder

Method

Step 1

Mix equal proportion of sugar syrup and tamarind juice in a bowl. Put the fish pieces in and marinate for 10 minutes

Step 2

Mix all other ingredients except the oil in a separate bowl to make a paste. Put in the marinated fish pieces in the paste and coat generously.

Step 3

Heat oil in a pan. Gently put in the fish pieces along with the paste in the oil. cover and let it cook. Alter the sides of the fish once in the middle. 

Step 4

As the fish gets cooked all through, generously (be happy and forget about your diet for the day :P )drizzle mustard oil and green and red chillies. Cover and give some standing time to the dish. Enjoy with steaming hot rice!!

Let us know how did you liked our new section and if you'd try this simple recipe at home. Share it with your friends if you love it. 
See you in the next post!

We’ve made it..... 


With a whole year of  behind us, we’ve hit our biggest milestone yet. So this is a brand new post celebrating our own 1-year birthday, and we are celebrating it as every Bengali celebrates.... by making "Payesh". 

Kheer or  Payesh is a rice pudding from the cuisine of the Indian subcontinent. It is typically served during a meal or as a dessert. It is also known in some regions as payesh, payasam, payasa, phirni and gil-e-firdaus
The word Payesh is derived from payasa, meaning "milk".

The history of 'payesh' or kheer as its called pan India, goes back to thousands of years ago.In Bengal,  its a traditional meal traced to be at least 2000 years old and it is one of most loved deserts. Actually terming it just to be a frugal desert would be underestimating its place in Bengali household. Payesh is regarded as an auspicious food and generally associated with annaprashana (weaning ritual of an infant) and Janmatithi (birthday) in a Bengali household. Bengali birthdays are incomplete without  'payesh'.... its one of the most delicious deserts on earth but if its your birthday and specially if its মায়ের হাথের পায়েস (Mom's special payesh) the taste of it is undobtedly heavenly....am smacking my lips while writing this..trust me.

To celebrate one year of blogging Sanchita made us some of this special desert. But what was more interesting about it is that the traditional dish was given a western twist by combining it with creamy chocolates.....now who wouldn't love this one. Our family roots back to both sides of Bengal and thus we have been enjoying both Bangal and Ghoti delicacies at home(which are quite different from each other I tell you!). Then us moving to U.S. has introduced us to the world cuisine, so whenever we take to kitchen it always a জগাখিচুড়ি (random mix or combination) of all the tastes we like.

Lets get back to the recipe now....shall we...

RECIPE

Prep Time : 11-15 minutes

Cook time : 45 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Sweet

Ingredients for Chocolate Kheer Recipe

• Chocolate 1/2 cup

• Milk  2 cups

• Rice soaked 1 tablespoon

• fresh Cream 1/2 cup

• Patali gur (dates jaggery)1/2 cup

• dates   (for garnishing) 2 piece

Method

Step 1

Heat 2 cups milk in a deep non stick pan . Add rice and cook till completely soft and milk is reduced to half. Add the grated patali gur to the payesh and switch off the flame (the jaggery will melt automatically)

Step 2

Put cream in a bowl whisk well then add the melted chocolate and whisk again. Fill up each serving bowl half with the chocolate cream mixture and keep it in the refrigerator for 10 minutes .

Step 3

Let the payesh cool down to room temperature then fill up the serving bowl with the payesh. Then again refrigerate it for 10 minutes.  

Step 4

Garnish the chocolate payesh with finely chopped dates on top. And then serve it cool to the guests.

Let us know how did you liked our new section and if you'd try this simple recipe at home. Share it with your friends if you love it. 
See you in the next post!