Friday, 17 July 2015

Recipe of the day: Fish-Cutlet-Fingers

Hello lovely foodies! First of all, I want to wish you all


May the choicest blessing of Allah fill your life with joy and prosperity!
It’s a day, we all enjoy with our family together! To make more spacial the day, I have innoveted a special dish and named it ‘Fish-Cutlet-Finger’! Try it as a starter at your Eid-party. Hope you like it………





  1. Fish (any big fish):                            1/2 kg
  2. Fish Fillets (Bhetki or Sheephead):   300 grams
  3. Bread:                                               2 slices
  4. Onion (big):                                       1 piece
  5. Ginger (chopped):                              1 tablespoon
  6. Garlic (chopped):                               2 tablespoon
  7. Green chili (chopped):                       8-10 pieces 
  8. Ginger paste:                                     1 tablespoon
  9. Garlic paste:                                      1 tablespoon
  10. Lemon juice:                                       2 tablespoons
  11. Coriander powder:                              1teaspoon
  12. Turmeric Powder:                               1 tablespoon
  13. Garam Masala Powder:                        1 teaspoon
  14. Bread crumbs:                                    2cups
  15. Egg:                                                    1 or 2 piece
  16. Refined Oil:                                        ½ lit.
  17. Salt:                                                   to taste



After Fried
Before Fried







  • Cut the fish fillets into three inches by half inch by half inch fingers.
  • Marinate the fish fillets in a mixture of ginger paste, garlic paste, salt and lemon juice for half an hour.
  • Medium boil the fish (500gm.) with turmeric powder and salt. Remove the bones and skin from the fishes and keep only the fleshes aside.
  • Deep the bread-slices into water and then squeeze them very well. Take them aside.
  • Now hit oil in a pan and sauté onion till it becomes soft. Add chopped ginger, green chilies in it and fry another 2 minutes.
  • Add salt, coriander powder, turmeric powder & garam masala and mix well. 
  • Now add boiled fish and the soft breads in it and mix well. Stir for 5 minutes & remove from the flame.
  • Allow the mixture to cool.
  • Once it becomes cool, take a part of it. Give it a rectangular shape and place a marinated fish finger in the middle of it and rape. Now roll it into finger shape.
  • Beat the egg.
  • Dip each finger in egg & roll with bread crumbs.
  • Deep fry in oil.
  • Serve hot with tomato sauce, salad.


Friday, 10 July 2015

Recipe of the day: Doi-Ilish (Hilsa with Curd)

Hello foodies! How is life there in monsoon? We are just about to dip in water!! Ha ha………actually, since last Tuesdays, we have rain continuously and we afraid, that may be, this year we are going to see flood  in our place! But, the best part of it is that; we can taste various fishes for this rain! And, we find lots of fresh Hilsa in fish-market! So, our weekends become Ilish-Festival now! Today I’m going to share a special recipe from my kitchen.

Fresh Hilsa in Fish-Market

Hilsa itself is a cuisine. This fish has a wonderful flavor in it, so no need to add lots of spices to cook it. Ilish, also  spelled Elish, is a popular fish to eat among the people of South Asia. It is a tropical fish, but the most popular fish in Bengali. It is the national fish of Bangladesh and extremely popular in parts of India such as West Bengal, Odisha, Tripura, Assam and Southern Gujarat. Ilish also can be found in India's Assamese-, Bengali-, Oriya- and Telugu-speaking region.  Today’s  recipe is ‘Doi-Ilish’; a Bengali delicious delicacy. It is said that this dish was originated in Bangladesh. Try it, it’s really delicious!

Doi-Ilish (Hilsa with Curd)


  1. Hilsa:                                6 piece
  2. Curd:                                100gm
  3. Green chili:                       8-10 pieces
  4. Mustard Seeds:                4teaspoon  
  5. Black Cumin Seeds:           ¼ teaspoon
  6. Turmeric Powder:             ½ teaspoon
  7. Mustard Oil:                     1Cup (150gm)
  8. Salt: -                               to taste



  • Wash the fish and marinate with turmeric powder & Salt before cooking.
  • Make a paste of mustard seeds and 2-3pieces of green chills.
  • In a bowl mix the curd and the mustard paste, add the turmeric powder.
  • In a fry-pan, heat mustard oil & fry the fish for 30sec.
  • In the same oil, add the black cumin seeds to temper and let them splutter.
  • Turn the heat to low and add the curd and mustard paste, 1/4cup of water and salt.
  • Stir for a minute and add the fishes and rest of green chills.
  • Now, pour little more water and stir once.
  • Lid on, cook in low heat for about 6-7 minutes.
  • Take it off the flame when the fishes are well cooked.
  • Serve hot with Rice.

Today’s Tips

1. In monsoon, don't forget to apply talcum powder to your foots, before  put them in shoes. It protects your foots from fungal infections.

2. In monsoon, wash all the vegetables and green leafy vegetables (Saag) with luke-warm water to safe your family from illness.