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#bengali

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Snacky this evening
More pan bhel style than jhaal muri
A lot of muri (puffed rice, mamra) for sure - dry toasted and tossed to refresh (that really fixes), some 'Bombay mix' mixture, cubes boiled potatoes, chopped red onions, chopped green chilies, homemade serrano chili sauce, some chili crisp why not, squirts of hot sauce. Mix, enjoy! 🔥

Bhetki (barramundi) simple style jhol (i.e., sauce/gravy/ )
Gently (15s/side) fry salt/turmeric-ed , add bay leaf, cloves, cardamom, cinnamon to oil,
fry/brown cauliflower, slightly brown potato wedges, move aside, add 🍅 (grated to remove skin) pulp + a bit of paste, cook, then add ginger paste & slurry of cumin, turmeric, ginger powder, bit of salt, cook down to paste, let oil separate, add water mix, add cauli, slit green 🌶️, 🐟. Simmer 10 m, sugar, salt

Continued thread

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Sorshe bhetki
I do add some colmans mustard powder and some Dijon to the mustard (+ bit of grated coconut and a green 🌶️) paste. Some potent mustard oil is used to season the fish so I don't add too much of otherwise 'raw' mustard oil.
The fish can be pan cooked, simmered in this or steamed (or parceled in banana leaves and cooked)
Steam/baked here for a super lunch today

Classic - Mustard
Sorshe bhetki (barramundi) (bhappa = steamed)
First long soak mustard seeds (4:1 black yellow) then blend/paste with water and strain. Fair bit of water is fine and I do a 2 step strain (reblendibg the initial strain that's through a fine strainer), 2nd strain is coarse and some skin goes through and thats ok
Also reblend paste after strain with a bit of grated coconut and a green 🌶️ (I don't put yogurt in this mix, some do).
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