#masterchef Echorer Dalna is an age old recipe where “echor” is referred to as green unripe jackfruit. This is a must have dish in our house during summer, specially, around Bengali New Year. Kancha Kathal or Echor (raw jackfruit) is also called “gach patha” (tree goat) in Bengali as, if cooked to perfection, the taste can actually substitute mutton. One must try it to believe it. Though, it can be cooked in vegetarian version as well, but, the mutton taste can be brought only if it is cooked in non vegetarian way. Here I want to mention that for Bengalis, anything that contains onion or garlic or both is considered to be non vegetarian. Naboborsho aka Poila Boishakh aka Bengali New Year is arriving and Echorer Dalna has a significant place in order to mark this occasion.

#goldenapron post-426.3.19Raw jackfruit curry is a tasty vegetarian dish which can be cooked with coconut or prepared just like mutton with onion,ginger and garlic.Cutting procedure is a bit sticky affair.We have to smear little mustard oil in our hands and on the knife before cutting it as there is thick white sticky gum like liquid which comes out after cutting the jackfruit.

"Young Jackfruit Curry with Sour Vegetables" Young jackfruit has a sticky sap. In the local dialect, something sticky is called "tang," like a gecko's sticky feet. Eating jackfruit curry makes your bottom sticky—just kidding! When you cut young jackfruit, it releases sticky sap. The sour vegetable curry is my own creation. Besides the sourness from fermented pork, it includes lime juice and sometimes cherry tomatoes, creating a triple sour punch. Eat until your bottom puckers, haha.Jackfruit curry is traditionally eaten on April 16th, the Thai New Year, because "jackfruit" symbolizes support and prosperity, marking the year's start with a dish of good fortune. Whether you make jackfruit curry or salad, it's up to you, but most people make curry. In large families like mine, we survey who will make what to avoid duplicates and share the dishes. My aunt's house likes jackfruit curry with buffalo meat, while my uncle's house prefers pork ribs. If you're too lazy to cook, you can ask for a bowl from another house, or the host might distribute it, like a "pay it forward" gesture.Making jackfruit curry isn't hard; the challenge is the young jackfruit. If you pick one that's too ripe or unripe, it won't taste good. The curry can vary; some families fry the curry paste with oil, while others prefer a clear broth. Even chopping the jackfruit has its nuances, depending on personal preference.When cooking in large pots, cooks often debate whether to fry the paste or not, or how to chop the jackfruit. As someone who just eats, I say, "Whatever you decide, it's all delicious!"Thanks to the Chomdok family and P'Tiw (again) for helping create this jackfruit curry image.

Making a good Prawn curry is something I learnt from my Mom. Sharing her easy recipe here. #favourite

A simple, yet a flavourful, lip smackingly delicious curry, ideal with any flat bread. Do check out the video recipe at: https://youtu.be/EzPFCkeohjc

Curry, white rice and green chillies make the best combo. I made this for my family during lockdown.

Palak kofta Curry is a classical North Indian cuisine, which includes shallow fried spinach dumplings in onion and tomato based spicy gravy.Crispy koftas are made with outer layer of cooked spinach and gram flour based mixture and stuffed in with relishing paneer mixture. The lip-smacking gravy is made from onion, tomato, ginger, garlic, cashew nuts and other redolent spices and herbs.

This is my mother’s recipe for the spicy and extremely tasty Kottayam style fish curry. This fish curry can be left outside for 1-2 days and tastes better the next day. My fish curries were always a flop until I tried this recipe. Those of you who have never had success with a fish curry will find this recipe really useful. Do try it out sometime and tell me how you liked it. It goes very well with rice/ kappa puzhukku/ idli/ dosa.

#goldenapron#week 18#post 18

#curryThe lush green colour curry masala paste is prepared with the iron rich spinach. To make it more yummilicious choices can be Egg,Chicken, Cheese, tofu etc.A dish which is power packed with protein and nutrients.

#reststyle - This is a traditional Bengali style Mutton Korma / curry, where I have used large chunks of potatoes, as it is well known, Bengalis love them in each and every dish. And to think of preparing a mutton curry without it, is not easily digestible. Mangsho /Mutton is a very popular sunday menu in almost all Bengali bones and is equally relished in all Bengali restaurants too. Here in this particular version of mine, I added some roasted fresh coconut and fried onion along with the usual ingredients to make the dish more rich and aromat. It is relished either with plain steamed rice, poori or chapati. There is no ham in trying it out with jeera rice, khushka, naan, tandoori roti or any Indian bread. There are obviously many versions to this dish, where yoghurt or poppy seeds are also added according to individual preference.

Mutton curry is one of the famous indian curry.It suits for white rice, chapathi, ghee rice and My favourite is to eat with idly and dosa. #mycookbook