Flavor Fusion: From Sea to Land, Grandma’s Recipes


Let’s take a flavorful journey reminiscent of Grandma’s kitchen!

Explore the rich flavors of two beloved Bengali dishes: Loti Chingri and Chal Potol. From the sea’s treasures to earth’s delights, these dishes are filled with nostalgia and Grandma’s magic. Join me on this culinary adventure!

  1. Loti Chingri (Prawns with Taro Stolons)
Image: Self

Kochur Loti with Chingri, a cherished Bengali delicacy, holds a special place in our hearts, reminiscent of home-cooked comfort and mouthwatering flavors. As children, we adored the meaty texture of taro stolons succulent prawns, it became an irresistible treat from our dida’s kitchen.

Here’s the recipe to summon this taste extravaganza right in your own kitchen:

Prep Time: 30 minutes | Cooking Time: 30 minutes | Total Time: 1 hour | Serves: 4 hungry adventurers

Ingredients:

  • 1 bundle (about 500g) Kochur Loti (Taro Stolons)
  • 1/2 cup small-sized Prawns (the tiny warriors of the sea)
  • 1 medium Onion (the unsung hero)
  • 5-6 Garlic Pods (for that extra oomph)
  • 4-5 tbsp Mustard Oil (the magic potion)
  • 2 pinches of Nigella Seeds (Kala Jeera) (the secret spice)
  • 5-6 Green Chillies (for a spicy kick)
  • 1 tsp Red Chilli Powder (to ignite the flavor)
  • 1 tsp Turmeric Powder (for a touch of sunshine)
  • Salt (to taste, because bland is a buzzkill)

Directions:

  1. Chop those taro stolons into bite-sized pieces and give them a quick dip in salted water. Then, let them chill while you prep the other ingredients.
  2. Give the prawns a little TLC with some salt and turmeric powder. They’ll appreciate the attention.
  3. Heat up that mustard oil in a pan and let the frying frenzy begin! Fry those prawns until they’re golden and crispy, then set them aside for later.
  4. In the same flavorful oil, toss in the nigella seeds and green chilies, followed by the onion and garlic. Let them sizzle and dance until they’re fragrant and golden.
  5. Time to reunite the taro stolons with their flavorful friends in the pan. Let them mingle and cook until they’re tender and delicious.
  6. Sprinkle in the turmeric powder, red chili powder, and a pinch of salt. Mix it all up and let it simmer until the flavors meld together like old friends.
  7. Now, it’s time for the grand finale! Add those crispy prawns back into the pan and let them join the flavor party. Cook for a few more minutes until everything is happy and delicious.
  8. Ta-da! Your flavorful Kochur Loti with Chingri is ready to be devoured like a treasure from the sea!

2) Chal Potol (Parwal/ Pointed Gourd cooked with aromatic rice)

Image Credit: Slurrp

Join me for a taste bud tango straight from Grandma’s kitchen with this vegetarian Bengali delight – Chal Potol! It’s like a flavor fiesta where potol (pointed gourd) gets cozy with gobindobhog or ambemohar rice, sprinkled with raisins and cashew nuts for a touch of fancy. It’s a dish that screams, “Eat me now!”

Ingredients:

  • 8-10 potol (pointed gourd)
  • 1 tbsp ginger paste
  • 2 tbsp gobindobhog or ambemohar rice (fancy rice alert!)
  • 1/4 tsp turmeric (for a golden glow)
  • 1/4 tsp red chili powder (spice it up!)
  • 2 tbsp ghee (for that buttery bliss)
  • 2 tbsp refined oil (because why not?)
  • Salt to taste (because bland is banned)
  • 2 tsp sugar (because life needs sweetness)
  • 1 small stick cinnamon (for a spicy twist)
  • 4 cloves (to add a little mystery)
  • 2 cardamoms (for that royal touch)
  • 1/2 tsp garam masala (to spice things up)

Cooking Instructions:

  1. Cube the potato and chop those potols into halves after a little skin peel action. Fry the potato until they’re halfway to paradise, then fry those potols and keep ’em aside.
  2. Heat up the oil and let’s get crackling with some cumin and those masala buddies – cinnamon, cloves, and cardamoms. When they start popping like party poppers, throw in the rice and veggies. Add ginger paste, turmeric, red chili powder, salt, and sugar for a flavor carnival. Toss in some bay leaf and a dollop of ghee because why not live a little! Fry it all up real good.
  3. Now, add water and let it all simmer together like a happy family. Cover it up and let it cook until it’s as silky as a smooth talker. Sprinkle some garam masala for that grand finale and garnish with raisins and cashew nuts because every dish deserves a little bling!
  4. Serve it up as a sidekick to your main course or gobble it up as it is – a semi-dry delight that’ll make your taste buds dance the cha-cha-cha!

Trust me Chal Potol is not just a dish, it’s a flavor adventure you won’t forget!

Anamika Chakravorty: Content Writer, Social Media influencer, and Life Coach, embracing life with boundless passion and energy.

Flavor Fusion: From Sea to Land, Grandma’s Recipes


Let’s take a flavorful journey reminiscent of Grandma’s kitchen!

Explore the rich flavors of two beloved Bengali dishes: Loti Chingri and Chal Potol. From the sea’s treasures to earth’s delights, these dishes are filled with nostalgia and Grandma’s magic. Join me on this culinary adventure!

  1. Loti Chingri (Prawns with Taro Stolons)
Image: Self

Kochur Loti with Chingri, a cherished Bengali delicacy, holds a special place in our hearts, reminiscent of home-cooked comfort and mouthwatering flavors. As children, we adored the meaty texture of taro stolons succulent prawns, it became an irresistible treat from our dida’s kitchen.

Here’s the recipe to summon this taste extravaganza right in your own kitchen:

Prep Time: 30 minutes | Cooking Time: 30 minutes | Total Time: 1 hour | Serves: 4 hungry adventurers

Ingredients:

  • 1 bundle (about 500g) Kochur Loti (Taro Stolons)
  • 1/2 cup small-sized Prawns (the tiny warriors of the sea)
  • 1 medium Onion (the unsung hero)
  • 5-6 Garlic Pods (for that extra oomph)
  • 4-5 tbsp Mustard Oil (the magic potion)
  • 2 pinches of Nigella Seeds (Kala Jeera) (the secret spice)
  • 5-6 Green Chillies (for a spicy kick)
  • 1 tsp Red Chilli Powder (to ignite the flavor)
  • 1 tsp Turmeric Powder (for a touch of sunshine)
  • Salt (to taste, because bland is a buzzkill)

Directions:

  1. Chop those taro stolons into bite-sized pieces and give them a quick dip in salted water. Then, let them chill while you prep the other ingredients.
  2. Give the prawns a little TLC with some salt and turmeric powder. They’ll appreciate the attention.
  3. Heat up that mustard oil in a pan and let the frying frenzy begin! Fry those prawns until they’re golden and crispy, then set them aside for later.
  4. In the same flavorful oil, toss in the nigella seeds and green chilies, followed by the onion and garlic. Let them sizzle and dance until they’re fragrant and golden.
  5. Time to reunite the taro stolons with their flavorful friends in the pan. Let them mingle and cook until they’re tender and delicious.
  6. Sprinkle in the turmeric powder, red chili powder, and a pinch of salt. Mix it all up and let it simmer until the flavors meld together like old friends.
  7. Now, it’s time for the grand finale! Add those crispy prawns back into the pan and let them join the flavor party. Cook for a few more minutes until everything is happy and delicious.
  8. Ta-da! Your flavorful Kochur Loti with Chingri is ready to be devoured like a treasure from the sea!

2) Chal Potol (Parwal/ Pointed Gourd cooked with aromatic rice)

Image Credit: Slurrp

Join me for a taste bud tango straight from Grandma’s kitchen with this vegetarian Bengali delight – Chal Potol! It’s like a flavor fiesta where potol (pointed gourd) gets cozy with gobindobhog or ambemohar rice, sprinkled with raisins and cashew nuts for a touch of fancy. It’s a dish that screams, “Eat me now!”

Ingredients:

  • 8-10 potol (pointed gourd)
  • 1 tbsp ginger paste
  • 2 tbsp gobindobhog or ambemohar rice (fancy rice alert!)
  • 1/4 tsp turmeric (for a golden glow)
  • 1/4 tsp red chili powder (spice it up!)
  • 2 tbsp ghee (for that buttery bliss)
  • 2 tbsp refined oil (because why not?)
  • Salt to taste (because bland is banned)
  • 2 tsp sugar (because life needs sweetness)
  • 1 small stick cinnamon (for a spicy twist)
  • 4 cloves (to add a little mystery)
  • 2 cardamoms (for that royal touch)
  • 1/2 tsp garam masala (to spice things up)

Cooking Instructions:

  1. Cube the potato and chop those potols into halves after a little skin peel action. Fry the potato until they’re halfway to paradise, then fry those potols and keep ’em aside.
  2. Heat up the oil and let’s get crackling with some cumin and those masala buddies – cinnamon, cloves, and cardamoms. When they start popping like party poppers, throw in the rice and veggies. Add ginger paste, turmeric, red chili powder, salt, and sugar for a flavor carnival. Toss in some bay leaf and a dollop of ghee because why not live a little! Fry it all up real good.
  3. Now, add water and let it all simmer together like a happy family. Cover it up and let it cook until it’s as silky as a smooth talker. Sprinkle some garam masala for that grand finale and garnish with raisins and cashew nuts because every dish deserves a little bling!
  4. Serve it up as a sidekick to your main course or gobble it up as it is – a semi-dry delight that’ll make your taste buds dance the cha-cha-cha!

Trust me Chal Potol is not just a dish, it’s a flavor adventure you won’t forget!

Anamika Chakravorty: Content Writer, Social Media influencer, and Life Coach, embracing life with boundless passion and energy.