Sanoli's Culinary Affairs

Coccinia grandis, the ivy gourd, also known as scarlet gourd and Kowai, is a tropical vine. It is also very popular in the Indian state of West Bengal, known Kunduri in Bengali with popular Bengali cuisine like Kunduri Posto, Kunduri bhaji etc. Apart from their delightful taste Ivy gourd is a good source of nutrients, vitamins and mineral.  Consuming 100 gram of ivy gourd supplies, 1.4mg of Iron, 0/08mg of Vitamin B2 (Riboflavin), 0.07 mg of Vitamin B1(Thiamine), 1.6g of Total dietary fiber and 40 mg of Calcium. Here is a simple but awesome stir fried kunduri bhaji for you... INGREDIENTS:- 400 gm Ivy Gourd / Kunduri 1 tsp Garlic Paste 1/2 tsp Green Chili Paste 1/2 tsp Cumin Seeds 2 Whole Dried Red Chillies 1/2 tsp Turmeric Powder 1 tsp Coriander Powder 1/2 tsp Red Chilli Powder Salt and Sugar to taste 1 tbsp Finelly Chopped Coriander Leaves 3 tbsp Oil METHOD:- Wash and make ivy gourds pat dry. Trim both ends of an ivy gourd and cut into 6-8 thin slices. (As the

Loitta  or  Lote Macher Jhuri  is a spicy fish curry, very popular throughout Bengal.    It is really very tasty and mouthwatering dry curry.   This fish is known by different names and spellings. In West Bengal and Bangladesh, it is called as  Loitta  or  Loitya , in Mumbai it is known as  Bombil  or  Bombay Duck , in Kerala it is called  Bummili  and  Ushnish  in Chinese. The fresh loitta fish is very soft in texture and cooked in various forms. This recipe is my own version of cooking loitta and trust me it tastes delicious. No water is required to cook this curry. It goes well with white rice.   INGREDIENTS:- 500 gm Bombay duck / Loittya Fish 1 Large Onion ( finely chopped) 1 tbsp Garlic Paste 1/2 tbsp Ginger Paste 3-4 Green Chilis (chopped) 1 Medium Tomato (chopped) 1 tsp Turmeric Powder 1/2 tsp Cumin Powder 1/2 tsp Coriander Powder 1/2 tsp Chili Powder 1/2 tsp Roasted Cumin seeds Powder 1 tbsp finely chopped Coriander Leaves / Cilantro 1 tsp L