Hilsa paturi (fish steamed in banana leaf)

It’s a bengali famous cuisine.. from years and years we bengali are cooking with a lot of variety dishes of this fish ..Today this recipe is very easy and simple well known recipe... hope you will enjoy..

There are numerous varieties of Hilsa dishes available. Bhapa Ilish is one of the most popular recipe amongst them.

#healthylunchThe fish lover Bangladeshis are very fond of hilsa fish (ilish mach). Hilsa fish recipe (ilish mach recipe) is not liked by Bangladeshis only but also Indians and other nationals like it.There are variety items of recipe of hilsa fish (ilish mach). Hilsa Pumpkin (Kumro Ilish in bengali) recipe is one of the best for those who love pumpkin recipes.Hilsa pumpkin combination make a delicious dish of hilsa fish. Both hilsa fish and pumpkin (misti kumra) have high nutritious value. Pumpkin is enriched with beta- carotene which is good for eye. It also contains zinc and alpha hydroxide which can prevent and reduce the risk of osteoporosis.So here is the full recipe of Hilsa pumpkin. Give it a try, you will love it. Take Love from Bangladesh. 💚

Northern Thai Style Fish Baked in Banana Leaves ,with aroma of Thai herbs its unique and delicious :)

MY VERSIONA LIGHTLY SPICY AND FRAGRANT BANANA LEAF WRAPPED FISHLOVING IT

Fish in banana leaves is a very delicious and healthy item loved by all people who consume fish items. It can be prepared with little oil or no oil at all. The masala is fully wrapped in banana leaves and it is either steamed or cooked dry on a hot thava.So we can enjoy the rich flavour and the delicious taste,when the leaves are opened at the dinner table. It is used by those who do not want to include too much oil in their diets

You can use any fish what you like 😍

#dinnerSorshe Ilish is a Traditional dish in Bangladesh. "Sorshe" means "Mustard" and ilish means "Hilsha" in Bengali language.It's made from our national fish "Hilsa" or "Tenualosa ilisha", a type of herring, cooked in mustard gravy. The dish is very popular among the people in Bangladesh. Let's cook 😊.

#goldenapronMarinated paneer cubes cooked in banana leaf along with tangy spicy masala.

#everydayvegStolon of Taro is one of the finest sources dietary fibers. 100g flesh provides 4.1g or 11% of daily requirement of dietary fiber. Together with slow digesting complex carbohydrates, moderate amounts of fiber in the food help gradual rise in blood sugar levels.Stolon of Taro  carry more calories than potatoes. 100 grams of root provides 112 calories. Their calorie value chiefly comes from complex carbohydrates, amylose, and amylopectin.However, they are minor source of fats and protein than in cereals and pulses. Their protein levels can be comparable to that of other tropical food sources like yam,cassava, potato, plantain, etc.Here in Bangladesh, Stolon of taro is very much available in the local market this time. We Bangladeshi people, are very much fond of these vegetable with Hilsha fish, prawns, dry fishes etc.Today, I've cooked for you one of my favorite recipe " Taro Stolon mixed with Hilsha fish Head". It's very tasty recipe and very easy to prepare. Let's cook. 😊

This is easy everyday staple recipe for every bengali at heart anywhere in the world#madethis

#dinnerBitter Melon is known as "Korola" in Bangladeshi Language. It's also called as kakarakaya’ in telugu, ‘pavakkai’ in tamil, ‘pavakka’ in malayalam, ‘karle’ in marathi, and Bitter Guard/ Bitter Melon in English.This Bitter Melon recipe with potatoes and Hilsa fish egg is one of the popular side dish in Bangladesh. Hilsa is the national fish of Bangladesh and we Bangladeshi people prepare many traditional Bengali delicacy with this fish and eggs. The bitter melon fry with Hilsa egg is one of them. We eat this fry as a side dish with steamed rice or roti and paratha.If you like bitter melon, then only you will like this. Not many people are fond of Bitter melon because of it's bitter taste. If you have a high Blood sugar, you can use this fry as a medicine because bitter melon can reduce the extreme blood sugar levels.Today I have cooked this recipe with my own strategy by which you can reduce more bitter taste of melon and find it more flavorsome and enjoying. Let's cook

According KBBI (Indonesian dictionary), pepes/pe.pes/pépés/ is a side dish made of fish (oncom etc.) that is seasoned and wrapped in banana leaves, then baked or steamed.Pepes, an Indonesia dish which common throughout the region, is a way to process foodstuffs (usually to fish) with the help of banana leaves to wrap a side dish along with the marinade. This time I made it with the ingredients I had at home - including dried fish and young mango, then wrapped in banana leaves and steamed.

Spicy and aromat steamed baby potatoes. Pair it with Daal-rice or pooris for a perfectly simple, yet elegant lunch. Watch the full video at: https://youtu.be/tJD8sU3RSJk

This is a very tasty fish and cooked in Bengali style with scraped coconut and mustard in mustard oil.

This is easiest way of preparing bhetki. It is known as "Bhetki kalia" in Bengali. Relish it in a weekend afternoon, with some steamed rice.

Indians are lucky enough to have our various types of biriyani cuisines that suits our palates tongue and taste. But this time we will just cross our borders and land on to noor mahal, once a princely state now in Pakistan. The royal families have their own grandeur and their reputed royal cooks tried hard to leave a mark of royalty and keep their culinary repute high standing. One such creation lead to a gem called nurmahali biriyani.Some also argue that nurmahali biriyani is named after Nurjahan, the beautiful wife of Emperor Akbar and it's making is inspired by the tastes of the royal Nawabs of central India. Whatever legacy the recipe has been spin offed to us is of least significance to it's artful cooking and rich taste. Now the recipe is just few seconds scroll time away. Enjoy!!! Happy eating!!!!

#deepfried - Here are some delicious pakoras (fritters) made out of Centella leaves (Thankuni Pata in Bengali). This particular herb is not much known, but is popular in the North Eastern regions, especially West Bengal and also in Bangladesh, Sri Lanka, Malaysia, Vietnam & Thailand. These leaves have some medicinal benefits and are relished as pakoras, chutney, stir fries, juice or salads. Fortunately, I was able to spot these greens in one of the supermarkets here and so decided to prepare some pakoras as a tea-time snack.

It's been a lazy friday for me to move in the kitchen 😔.. so I just tossed this fresh fish in the oven and came out real good 👍

This fish is cooked in Thai style. Thai people have their signature taste of sour and spicy! Tom Yam is a must have and this dish have some sort of a Tom Yam taste.

#dinnerIt's an ordinary, quick and easy bengali dinner recipe after a busy day.Here it's more easy to cook because I have used "pressure cooker" for cooking it. Let's cook .

My version of an authenic bengali recipe :hungry

This is a dish from Central Kalimantan which I got from one of my friends who migrated to Samarinda .The recipe is not that complicated though takes some time .

Boneless fish curry.

Bengali people are famous for their special chutney recipes and Aam Kashundi which is inspired from the traditional Bengali kasundi or mango mustard one is an unique one. In this recipe I have used this chutney to prepare Ilish Macher Dim er Bora r Tok. Ilish Macher Dimer Bora is a famous Bengali style fritter cooked fresh fish roe.

This colorful dish is another clean recipe that's not bland or boring.

That's typical Bengali Fish curry which is cooked with Brinjal n lentil(Black gram) dumplings. Which are loaded with awesome aroma. N thz recipe healthy for cold shores n hot weather.#fishcurry #asianfood #homecook

Fish curry otherwise known as fish vevichathu is a mouth watering side dish served with rice,chappthi,poori porotta etc. It is usually a very hot curry .But I have prepared this fish curry in a very simple method not very hot but tasty and delicious .I have used the pan made of clay for better taste of the curry and for better health

The innermost part of the banana stem ,otherwise known as Pindi is a high- fibre veggie abundant in plenty in our farms,but rarely utilised by us .We often forget about its health benefits.In my child hood I have seen my mum making curries with it,which we really enjoyed So I tried a kuruma with dhal and banana stem. Vow...It came out really tasty and found that it can be served with chappathi porotta ,Battura etc...Really a healthy veggie which takes away the toxins from the human body.......

A simple recipe commonly used in my village to cook carp caught from ponds, dams, and hatcheries. Some can weigh up to ten kilos. It's very delicious and has a great Mexican flavor that evokes the countryside.