Aamshi (r) Tak/ Sukha Aam ki Chutney/ Dried green mango Chutney – A little Sweet a little Sour

Aamshi (r) Tak/ Sukha Aam ki Chutney/ Dried green mango Chutney is not something that’s not known to many. But, sometimes some inquisitive mind wants to know how this aamshi/sukha aam/dried green mango can be used, to be more specific, the different ways that this can be savoured and cooked.

Mango Shake/ Refreshing Mango Drink

There are two words in the title of this story or should I say something FRUITY and JUICY in this spread of writing that I’m presenting. This is no doubt it’s a Fruity Affair and a Juicy Drink. All this because of the King of Fruits the Mango and the taste of it blended to give out its taste and flavour.

Let me say something why this thought of putting this up came to my mind. All started when my Mangowallah, yes my Mango Man…don’t take me wrong here for saying “The Mango Man”…no he’s not

Malpua – Kuch Meetha Ho Jaye

Today is a sweet day. “Sweet day?” eyebrows go up.

“God have I made a wrong expression?” I ask my good self. Phat (abrubtly) came the reply. “No not at all.” I heard the answer. Was it a soliloquy? No, no grammar, no drama, no more questions.

This post is all about making a sweet dish and that’s all. Always it is Jhol, Jhal, Tarkari, Ambol, Tak, Dal, Mangsho, Bhaja, Jolkhabar, and what not to find as I peruse my spot. Today I want to stick to something Mishti (sweet).

The love for Malpua at home makes me prepare this food item many times. But let me share a secret. This happens when the skin of the bananas becomes black, and no one bothers to touch and relish it. It is then my Malpuas come up.

Ilish Macher Tak - Hilsa in Sour Gravy

Ilish Mach is my all time favourite. Fried ilish mach…aha what a taste and that special aroma. When the fish is fresh from the market, I mostly think about Ilish bhapa. Bhapa ilish is easy to prepare but some people don’t like it. I was very disappointed that day when someone said bhapa ilish is horrible to taste. From that day I make sure to cook this only for those who can relish it.

Today as I read the Mourola macher recipe by Ushnish, I was relishing the taste of it in my mind. I love mourola mach. Reading it I felt I shall post my ilish macher tak I had cooked some days back.

This is a simple recipe where the taste of ilish dominates. For the sour taste you need tamarind and to go with it is haldi powder.

Ingredients:

Ilish pieces: 6-8
Tamarind: the size of a ping pong ball (soak in water)
Haldi powder
Red chili powder: a pinch
Dry red chili: 2 or even 1 if you don’t like some heat
Salt
Sugar
Oil
Egg Plant: 1 big size (optional) I didn’t have egg plant so didn’t add it.

Preparation:

Wash the ilish pieces.
Rub them with haldi powder and salt.
Soak the tamarind in water. You can use tamarind paste.
Heat oil in a kadhai. Fry the fish pieces, very lightly. Take them out and keep it aside.
If you have egg plant you can slice them into longish pieces and keep the aside. I did not have egg plant so didn’t add it.
Break the red chili into half and put it in the oil. If you are adding egg plant pieces, its time to throw them in and give it a stir. Add salt, haldi powder and a pinch of red chili powder and stir. Don’t fry the egg plants too much. Before it takes the dark pinkish colour add the tamarind juice and let it boil.
Add sugar as per your taste. It takes very little time for the egg plant to cook.
When the egg plant becomes soft add the ilish pieces. Let the gravy boil for a minute or two.
Now its ready to be served.
Ilish macher tak has a thin gravy which goes very well with rice and dal.

Ilish mach gives out oil so use very little oil for frying. If the ilish has given out its oil you can pour it out, add it to a little portion of the rice while eating. Add salt and get a different taste. For those who have not eaten this oil with bhat (cooked rice) they may not like the taste. A Bangal (those from East Bengal) likes it.

Wish you all A Happy New Year