Sanoli's Culinary Affairs

Coccinia grandis, the ivy gourd, also known as scarlet gourd and Kowai, is a tropical vine. It is also very popular in the Indian state of West Bengal, known Kunduri in Bengali with popular Bengali cuisine like Kunduri Posto, Kunduri bhaji etc. Apart from their delightful taste Ivy gourd is a good source of nutrients, vitamins and mineral.  Consuming 100 gram of ivy gourd supplies, 1.4mg of Iron, 0/08mg of Vitamin B2 (Riboflavin), 0.07 mg of Vitamin B1(Thiamine), 1.6g of Total dietary fiber and 40 mg of Calcium. Here is a simple but awesome stir fried kunduri bhaji for you... INGREDIENTS:- 400 gm Ivy Gourd / Kunduri 1 tsp Garlic Paste 1/2 tsp Green Chili Paste 1/2 tsp Cumin Seeds 2 Whole Dried Red Chillies 1/2 tsp Turmeric Powder 1 tsp Coriander Powder 1/2 tsp Red Chilli Powder Salt and Sugar to taste 1 tbsp Finelly Chopped Coriander Leaves 3 tbsp Oil METHOD:- Wash and make ivy gourds pat dry. Trim both ends of an ivy gourd and cut into 6-8 thin slices. (As the

Loitta  or  Lote Macher Jhuri  is a spicy fish curry, very popular throughout Bengal.    It is really very tasty and mouthwatering dry curry.   This fish is known by different names and spellings. In West Bengal and Bangladesh, it is called as  Loitta  or  Loitya , in Mumbai it is known as  Bombil  or  Bombay Duck , in Kerala it is called  Bummili  and  Ushnish  in Chinese. The fresh loitta fish is very soft in texture and cooked in various forms. This recipe is my own version of cooking loitta and trust me it tastes delicious. No water is required to cook this curry. It goes well with white rice.   INGREDIENTS:- 500 gm Bombay duck / Loittya Fish 1 Large Onion ( finely chopped) 1 tbsp Garlic Paste 1/2 tbsp Ginger Paste 3-4 Green Chilis (chopped) 1 Medium Tomato (chopped) 1 tsp Turmeric Powder 1/2 tsp Cumin Powder 1/2 tsp Coriander Powder 1/2 tsp Chili Powder 1/2 tsp Roasted Cumin seeds Powder 1 tbsp finely chopped Coriander Leaves / Cilantro 1 tsp L

Today I am sharing a traditional mouth watery Bengali dish. Simple yet tasty dish with eggplant is yummilicious. Try it, it will be one of your favorite too. INGREDIENTS:- 250 gm Egg Plant 3 tbsp Poppy Seeds Paste 4-5 Green Chillies (Slitted) 1/2 tsp Turmeric Powder 1/2 tsp Sugar Salt to taste 4 tbsp Mustard Oil 1 large Onion (thinly sliced) METHOD:- Wash and cut egg plant lengthwise, smear with little salt and turmeric powder. Heat mustard oil in a non-stick pan. Fry egg plant pieces nicely. Remove all the fried pieces from the oil by using a spoon. Set aside. Add sliced onion and sliced green chillies in the same oil. Fry till onion turns into golden in color. Add turmeric powder, salt and sugar, keep stirring for a minute. Add poppyseed paste and 1/2 cup of water. Stir continuously. At this time add fried eggplant and mix all very lightly. Simmer the heat now.  When gravy becomes thicker and everything leaves oil from the sides; it's done. Serve hot with

People are not much fond of yard long beans. It is a Summer green vegetable healthy, easy on stomach with loaded full of nourishment. We had a cook in my childhood days and she was from Bangladesh, expert in cooking delicious dishes. She oftenly made yard long beans like this simple way as we were also not much fond of this veggie and trust me it is always lipsmacking good with plain rice only. Tryout, will just love it. INGREDIENTS:- 250 gm Borboti / Long Beans (washed, cut into 1" pieces) 1 cup thinly sliced Onion 3 Green Chillies or as per taste Salt to taste 1 tbsp chopped Coriander Leaves / Cilantro 2 tbsp Mustard Oil METHOD:- In a pan heat a cup water with salt. Add pieces of long beans or norboti along with green chillies in it. Cover and boil for 15 minutes. Switch off the heat now. Let it cool automatically. Drain water completely and keep it aside. Now, heat 1 tbsp oil in a pan. Saute sliced onion with pinch of salt. Fry for 3 minutes. Remove sauteed onio

INGREDIENTS:- 3/4 Cup Whole Green Moong Dal (soaked overnight) 2 Eggs (whisked) 2 Medium Onions ( finely chopped) 1 large Tomato (chopped) 1/2 tsp finely chopped Green Chillies 1 tsp Garlic Paste 1 tsp Ginger Paste A Pinch of Black Pepper Powder 1/2 tsp Turmeric Powder 1/2 tsp Red Chilli Powder 1/2 tsp Garam Masala Powder 1 tbsp Dried Fenugreek Leaves / Kasuri Methi 1/2 tsp Cumin Seeds 1 Bay Leaf 1 tbsp finely chopped Coriander Leaves / Cilantro 1 tbsp Butter 2 tbsp + 3 tbsp Oil Salt to taste PROCESS:- Pressure cook green moong dal up to 3-4 whistles. Let it cool down normally. Set it aside. Heat 2 tbsp oil in a deep fry pan. Add whisked eggs. Sprinkle little salt and black pepper powder. Make scrambled egg. Remove from pan and keep it aside. Again heat 3 tbsp oil in the same pan. Temper with bay leaf & cumin seeds. When cumin seed starts to splutter, add onions and green chillies in it. Fry for 2 mins. Add ginger and garlic paste. Fry till onion turns

Okra / Bhindi which is very easily available in Indian grocery. Okra also known as lady's finger, it is one of the popular vegetables of Southern Asia & North-East Africa. Okras are rich sources of diatary fiber, minerals & vitamins. Nutritionists often recommended this veggie in cholesterol controlling and weight reduction. Here is a simple yet lipsmacking good okra recipe, which I made in Indian style. INGREDIENTS: 300 gm Okra 1/2 cup Plain Yogurt / Curd ( whisked) 1 Medium Onion 1 tsp Grated Ginger 1 Chopped Tomato 1/2 tsp Cumin Seeds ( jeera) 1/3 tsp Mustard Seeds (rai) 1/4 tsp Fenugreek Seeds (methi) 1/3 tsp Turmeric Powder (haldi) 1 tsp Cumin Powder 1 tsp Red Chilli Powder A Pinch of Asafoetida 1 tsp Sugar 1 tbsp chopped coriander Leaves / ciginger. Oil as Required Salt to taste PROCESS: Wash and cut okra in 1" pieces. Heat 2 tbsp oil in a pan. Fry okra for 5-6 mins. Remove okras from the pan and set aside. Heat 1 tbsp oil in the same