MNA Life Style Desk: The Pohela Boishakh (Bengali New Year) will be celebrated on April 14 this year. As we near the Bengali New Year eve, many Bengalis around the world specially in Bangladesh are planning and preparing a delicious feast to share with family and friends.
This is a traditional New Year Bengali dish. Panta is a word that indicates soaked. This dish is prepared using Panta Bhat – leftover rice that is soaked in water. To be very precise, it is a platter of Panta Bhat served along with fried Hilsa fish, dried Shukti fish, achars, onions, and green chilies.
Assortments of Bangladeshi Bhorta
Bhortas, the ultimate comfort food of Bangladesh is a must with panta bhaat. Bhortas are delicious, smooth, fiery and flavorful mashed goodies made with variety of vegetables, dried fish mixed with mustard oil, onion, garlic and red chili. Aloo (potato) bhorta and shutki (dried fish) bhorta is a must to accompany Nobo Borsho meal. Dal bhorta, eggplant bhorta along with broccoli, zucchini, etc. are great options too. The more bhortas there is, the merrier the meal is.
A very tasty appetizer idea, it is made using fresh water fish. Flavored with assorted spices, including, coriander – powder and leaves, cumin, green chili, and ginger, these deep golden brown delicacy tastes fabulous when relished hot. This, I feel, is an exhilarating way to start the festive meal.
The basic ingredients of this Indian fish recipe are the head of fish and rice. It is needless to say that it is a very traditional dish. You will not find a perfect Muri ghonto recipe in any cookbook. It is a legacy passed down by mothers and grandmothers. Like most Bengali recipes, Muri Ghonto too involves plenty of deep frying.
Shorshe Ilish has all the trademarks of an authentic Bengali recipe. As Pohela Boishakh is just around the corner, this is a good time to refresh your culinary memory. Most Bengalis consider Shorshe Ilish to be a very difficult recipe so; they usually reserve the dish for special occasions.