Paneer Kalia

Where the spicy 'Macher kalia' tempts the people of non-vegetarian diet a lot, 'Paneer kalia', a mouth watering Bengali cuisine satisfies the tasting buds of vegetarian people.

Paneer Kalia is a wonderful curry which will surely bring variations into your daily meal. The sumptuous cuisine was first the innovative recipe of Bengali households and now with each passing day, it has gained popularity in the restaurants and various food courts also.

Nowadays, along with its non-vegetarian counterpart 'Macher kalia', 'Paneer kalia' is also became very famous in wedding receptions as well as birthday parties. Get ready to cook it in your own kitchen and serve hot with rice and chapaties.



Ingredients:
Cottage Cheese or Paneer: 250 gms
Potatoes: 4 big size
Onion: 2 medium size
Turmeric powder and red chilli powder : ½ tbls
Ginger Paste: 1 tbls
Oil- 4 tbls
Dahi- 4 tbls
Garam Masala paste: 1 tsp
Bay leaves
Water-2 cups
Sugar- ½ tsp
Salt to taste

Preparation:
To make this relishing dish, at first cut the paneer into small cubes, fry them lightly in oil or ghee and keep them aside. Boil 4 big size potatoes and mash them finely. Fry some bay leaves to the oil in the pan. After stirring it, add some sliced onion and saute it till they became brown. Add mash potatoes to it. Fry them well, so that they get mixed up with onion. Add turmeric, red chilli powder and ginger paste and fry till the masala is cooked. Blend the curd with little water and then add it to the cooked masala. Stir them well. Add 1 and half cup of water, salt and sugar to taste. Stir and bring to boil. Then add the fried paneer pieces. Stir them and add the garam masala paste. Simmer for 5 mins and remove from fire.

For garnishing, sprinkle some chopped coriander leaves over the curry and serve hot with rice.

Steamed Hilsa-a relishing Bengali Cuisine

Apart from its rich culture and art, West Bengal is also famed around the globe for its aroma of mouth watering cuisines. West Bengal is the destination for the foodies.

Bengalies are true food lovers as well as very good chefs. Whenever you will visit a typical Bengali household than you will get to witness, how Bengali's are fond of their cuisines. Being a Bengali, me to is no different.

Apart from the love and affection of parents, another most important thing which I am missing desperately is the Bengali fish curry. Cuisines made of fresh water fishes are an indispensable part of a Bengali meal, whether be it a normal day or any occasion. Spicy fish delicacies are cooked in such way that they always complements various kinds of rice dishes. They are prepared in a most nutritious and delicious way.

One of the most popular fish dish of every Bengali kitchen is Steamed Hilsa or Bhapa hilish. It is very simple in preparation, yet very tasty.



Ingredients

Hilsa Fish
Mustard paste
Mustard oil
Green chillies
Bay leaves
Turmeric and salt.

Preparation 

To prepare this fish delicacy, you have to first cut the hillsa pieces and washed them very well. Make a paste of mustard seeds and mustard oil. Add a pinch of turmeric powder and salt for some taste in this paste and bay leaves for flavor.

Than keep the paste in a bowl, dip the fish pieces into it and steam it for some time.

After sometime take out the steamed Hilsa, garnish it with green chillies, coriander leaves and serve hot with rice.